Simple Suppers The Hairy Bikers: Mums Know Best


Simple Suppers

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Transcript


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It's good to be back on the road again, Kingy.

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Yes, but no larking about this time, mate - we've got a proper mission.

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A rescue mission to save some of Britain's favourite family recipes from extinction.

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Dishes that have been handed down from one generation to the next

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and stood the test of time.

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-That brings back memories.

-It's a dish to share with your friends.

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We need to persuade the nation's mums to open their cookbooks

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and pass on their best cooking tips, because with fast foods and all that

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we're in danger of losing our culinary heritage.

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So, here we are doing something about it.

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First we're travelling all over the country to meet mums with dishes that they want to save.

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And then we're going to create a gathering where foodie folk can come together

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and swap ideas and recipes.

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This is our recipe fair!

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And it's kind of like Glastonbury... Well, for recipes.

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Our celebration of the best of the heritage of home cooking in Britain.

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-What've you got?

-Granny peas, rhubarb and ginger tart.

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-Oh, cheesy pie!

-Who's got cheesy pie?!

-Cheese and leek pie.

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-BOTH: Clootie dumpling!

-Ah, brilliant.

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I'm going to try that this weekend.

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While we're scoffing the stuff that people are bringing along...

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You mean "saving the recipes for the nation".

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Yeah, sorry. ..Gerard, our food historian, will be seeking out the stories behind those recipes.

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This has to be one of the most amazing things. Why the shape?

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It's cooked in a pillow case.

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Can you imagine what it would have been the size of if you did it in a duvet cover?

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'All these fantastic family recipes are going to be on the Mums Know Best website

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'for you to cook at home...'

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'Cos we reckon that when it comes to great home cooking,

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'mums really do know best.'

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Now, we thought it'd be fun to do a Mums Know Best exploration of the simple supper.

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'Suppers are evening food.

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'Simple, sometimes rustic, but always comforting and tasty.'

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'It's the kind of meal that's a little reward to yourself at the end of a busy day.'

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-The supper celebration.

-Oh, yeah.

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Before our recipe fair can begin we need to find three fantastic mums

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with great simple supper recipes.

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Because we want them and their dishes to be the centrepiece

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of a great simple supper banquet at the end of the day.

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So, dude, let's get on and find them.

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In Yorkshire, our first mum Fiona has inherited a cookbook

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that has already been passed down through several generations,

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so we thought we'd stop by to see.

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We found her on the moors picking bilberries for jam.

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-Hi, Fiona! Dave!

-Hi, Dave! Welcome to Yorkshire.

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So have you got something to show us? Something nice for supper?

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My mother's found a fantastic old recipe book I'm really looking forward to showing you.

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We're going to make Great Granny's Pudding for you.

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We've heard about this, which is why we're here.

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It's not everybody who gets us up on the moors on a windswept day.

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Fiona lives in Ilkley, with her husband Scott and stepson Sam.

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But it's Fiona's mother, 81-year-old Sybil, who last tasted the recipes

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that have lain forgotten in the recipe book for 30 years.

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Fiona and Sybil have spent the last week cooking up a storm in time for our visit.

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Then you're going to have the fun of turning it every day.

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-What, turn it as in with a spoon? Turn it over?

-Mmm.

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But Fiona has never really learned to cook,

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so creating jams and pickles and puddings was a bit of a new challenge for her.

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For Sybil, cooking the recipes had brought back memories of suppers she ate as a child in the 1930s -

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real traditional dishes which are bound to go down well at our recipe fair.

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-We'll follow you.

-OK.

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This is the old cookery book.

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-Wow, that is an old one!

-Look at that. 1925.

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I've been really interested in researching my family tree,

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and this book has brought it more to life, seeing the handwriting.

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And then actually making mixtures - we made Great Granny's Pudding last week -

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and stirring the mixture, and shutting my eyes and thinking that the smell

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was the smell, you know, from 150 years ago.

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Great-granny, isn't it, here?

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Yes. That's my grandmother.

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That's my mother, and that's my aunt.

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-You're so lucky, having these.

-This is great!

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Great Granny's Pudding. Stoned raisins, sultanas, currants...

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-Carrots!

-It's ahead of the time, really, first carrot cake.

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-Did the pudding taste good?

-Haven't tasted it yet.

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-Oh, right!

-Saved that for you.

-Really?!

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What a great privilege! Oh, fab, thank you!

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For Fiona, it seems her Who Do You Think You Are? moment

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has become I Wonder What They Ate?

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And at least one answer to that question seems to be...

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Great Granny's Pudding!

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Yes!

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The mixture of dried fruit and carrot has to be stirred every day

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for a week, and now it needs more ingredients,

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including eggs and local ale.

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-Ohh!

-Oh!

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And then dividing into smaller portions to be steamed.

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-Granny's pudding!

-Excellent.

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So what time are we talking about when she made this, in terms of dates?

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Going back five generations.

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-1880?

-Earlier.

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1820.

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-1820.

-And just a bit before.

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So they made this pudding just after Napoleon left Moscow.

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'Just think, mate, this recipe dates back to a time

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'when most people in the UK were still cooking over an open fire!'

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'That's quite a thought, dude.

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'While that's cooking, Fiona's going to have a go at

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'making another recipe from the family cookbook - Meat and Potato Pie.'

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Oh...

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'While Si's helping cookery novice Fiona on the pie,

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'I want to find out a little more about the pie's history.'

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It's so nice to have a sit down, let those two do the work.

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-It's been quite busy, hasn't it?

-Sybil, when you were a girl,

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what was your supper dish?

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Well, very often we would have a meat and potato pie. Very often.

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-With pickles.

-Yes.

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Carrot in, and there's celery in.

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-No!

-And also I always use a stock.

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Got some stock here. Look at that. Fabulous.

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-Did you always make your own stock?

-Yes.

-There was no cubes, or...

-No.

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-Also put some shinned beef in, as well.

-Yes.

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-I haven't got a recipe for pastry.

-What do you mean?

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-I haven't made pastry since I was at school.

-You haven't?

-No.

-Have you got a good memory?

-No.

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-You don't even know where anything is, do you?

-No!

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-Egg yolk.

-So I've got to get... Yeah.

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Think of school.

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We want to separate it, not have a relationship with it!

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'The pastry I'm teaching Fiona is a simple buttery short crust -

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'a timeless classic.' Stop!

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Bit more.

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-So when she was little, did you do most of the cooking?

-Oh, yes.

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She'd rather be with her father, there were more interesting things going on.

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It's interesting that in the book it's just gone "pastry".

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No recipe, there's an assumed knowledge, because everybody used to make pastry then.

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It was just one of those things.

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Unfortunately, your skill level with the Clingfilm's not that good either!

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Were you like that? Did you just say "I'll make pastry"?

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Yes, the same as you'd just throw the Yorkshire puddings in.

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You just didn't think about it. You didn't weigh them.

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-(Get the oil.)

-Yes.

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Now, Fiona's just gone off on a little holiday to find the oil,

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-which is in the cupboard...

-Extra-virgin?

-No. Just cook...

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That'll do.

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Bit at a time, because we want them to brown,

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don't want them to stew.

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Onions and carrots and celery.

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You'll start to see the onions go slightly translucent as well.

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Slightly see-through.

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'The Meat and Potato Pie recipe in Fiona's cookbook

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'contains many basic principles - browning meat, sweating vegetables,

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'and creating a stew separately before it's brought together with the pastry.'

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Eggy wash. Now we need to bake that.

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25 minutes, 180 degrees, Bob's your uncle.

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'What Fiona's forbears would have thought of her inability

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'to knock up a Meat and Potato Pie we will never know, but as they say,

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'the proof of the pudding is in the eating.

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'Or in this case, the proof of the pie.'

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APPLAUSE

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Ilkley's very own Delia Smith!

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So we're sitting down to Sybil's Meat and Potato Pie,

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'Great Granny's Pudding, and pickles and preserves,

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'all made from the old recipe book.'

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Oh, that pastry's like shrapnel. LAUGHTER

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Show us the dwarf in his socks.

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-Did Sybil use to cook this for you, Fi?

-She did, yes.

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This is what I used to sit down with my brothers, Christopher and Robin...

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Sybil, you said this was your supper dish when you were little.

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Yes, with my mother. Mmm!

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-So Sybil, did you have pickles with this?

-Yes, we did.

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-And very often red cabbage.

-Ooh!

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Crunchy! Pickle's lovely and crunchy.

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Piccalilli, it's a mustard pickle,

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so bearing that in mind, it's really good with beef.

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-Yes.

-Yes.

-Yeah.

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I love the pie - there's big chunks of meat,

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-so full of flavour cos of that stock.

-Yes.

-Yes.

-That's a belter, Sybil.

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Great Granny's Pudding.

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'It's exciting - we're about to taste this 200-year-old recipe

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'for the first time in a generation.'

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When do you reckon was the last time that pudding was made, Sybil?

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-When my mother was alive. Is that...?

-30 years ago.

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Oh, yes. Oh, that's a working pudding.

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-Oh, yes! Look at that!

-Stick to your ribs!

-Yes.

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It tastes more bready than a Christmas pudding, doesn't it?

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-Yeah.

-Mmm.

-Yes.

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Oh, that's good.

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Do we reckon this is a good simple supper?

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Supper's different things to different people, but I don't see it as a full meal.

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-A little less than a dinner.

-Less than a dinner, that you might have late in the evening.

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-Yes.

-There's a lot of preparation, isn't there?

-Mmm.

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There's a lot of time waiting, you'd have to prep it properly.

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-That's the advantage of making a large quantity, isn't it?

-Exactly that.

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Looking back historically at how our ancestors cooked,

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isn't it interesting that there was so much preparation time?

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-We've kind of got out of the way of that.

-Yes.

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Because it's all very quick and instant food and all very, you know, not a lot of time.

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If you do prep it, you can have lovely things like this.

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-Should we try some chutney?

-We'll try a bit of cheese with it as well.

-Some Yorkshire cheese.

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-Some great recipes, aren't they?

-Superb.

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We'd love you to come to our recipe fair,

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to come and cook some of your food, bring your box so we can have a look.

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-Would you like to join us?

-That'd be lovely, thank you.

-Thank you.

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-We've got some jam for you to take away.

-Oh, thanks!

-You star! Thanks very much.

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That's proper, isn't it, going away with a jar of jam?

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-Oh, it is, isn't it?

-Gran used to do that when you were little?

-Yes!

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Have you got any home-made wine, just on the off-chance?

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What a fantastic supper, Kingy.

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Reuniting pies with pickles is a great idea.

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Yeah, dude - something that Fiona and Sybil's family were doing 180 years ago

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is something that I'm going to start doing from now.

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And without a doubt, that combo will go down a storm

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at the recipe fair supper banquet later.

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Now, inspired by Fiona and her bilberry hunt on the Yorkshire Moors,

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Dave - him of the great ideas -

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has decided we too should spend some time in the great outdoors.

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HE SINGS

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Absolutely, Kingy - because we've got some dishes that we need to try out

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for our recipe fair banquet too.

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I'm not happy!

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'Do we really have to do it so far from civilization?'

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'Mate, we're the bikers - it's what we do!'

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A lovely spot!

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All around us we survey.

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Aye. But even here, you can have a quick and easy supper.

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First thing, we're in the wild, is building a fire.

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Fire gives you safety and warmth. And don't worry if you haven't got matches -

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you can use a spectacle lens and focus the rays of the sun.

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Or, you can use a lighter! You numbnut.

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Right, Si. What are you doing as your quick and tasty campfire supper?

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-Panhaggelty!

-You what?

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-Panhaggelty!

-Oh, that's that Geordie speciality...

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You can get cream for it and everything.

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Panhaggerty - or Panhaggelty, as my mam knew it -

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is a one-pot dish from the north-east of England.

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But your mam wasn't the only one who cooked it.

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Oh, no, dude - when I was little everyone around us had a different recipe for it.

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And a different name for it as well!

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True! But what I'm going to cook is my mam's version of the classic, economical supper

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that's fed families like mine since the Industrial Revolution.

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Me mam used to do it for me granddad, it's a bit of a hangover.

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And when he'd come in from the pits,

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there'd always have to be something on the stove.

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This is a really, really quick one.

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Whilst the panhaggerty's cooking, I'll do something to serve alongside.

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-Ooh, what?

-Transylvanian pretzels.

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I happen to have my partner's mother's

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Transylvanian pretzel cutter.

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Our Lil's dad used to work in a steelworks during Ceausescu's time,

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and he built that when it was a bit quiet.

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And it's for cutting pretzels, it's all brass and solder.

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These aren't available in the supermarket, but you can cut biscuit shapes and call it a cheesy biscuit.

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-Here, Kingy.

-What?

-How would Ray Mears have peeled a potato?

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He would have fashioned a knife from flint.

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This is a lovely little thing. It's a tiffin box.

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And in here are all our little ingredients.

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-SIZZLING

-Oh, listen to that, Dave. Beauty!

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Stick this lid on, let it heat up a bit.. Oh, it's starting to rain.

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What we'll do now, we'll take that bacon out, right,

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put a layer of potatoes, and then you put some carrot,

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-right...

-Oh, you're getting water in the bowls!

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Never going to make pastry in this.

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-Can you put some onion in?

-Never rains with Bear Grylls, does it?!

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-No!

-He's always somewhere ruddy hot, that's why.

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Ray Mears, it's a life of perpetual sunshine. Not with us!

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Then you put another layer of potato on, look.

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-Get that bloody umbrella out my face!

-I can't help it!

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-I'll hold the brollies.

-While I'm doing me whatsit.

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Now look, it's Top Tip at this point.

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It's, we're using hot chicken stock

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to cook the potatoes and the vegetables in said panhaggerty.

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And we brought the chicken stock in a Thermos flask with us!

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# Oh, I like it out here in the wild... #

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-Would you ever dot with butter?

-You would, ordinarily. Have we brought any?

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-Aye!

-Well, we will!

-I've got everything, me.

-Class.

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This is the Thermos of hot chicken stock.

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And what we'll do is just pour all that over.

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-Right, now...

-Do you want some tinfoil, Kingy?

-Have you got any?

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We've got tinfoil with our space blankets and our ponchos!

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Oh, we've got ponchos!

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-Why are we worrying?!

-Why are we worrying.

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You see, you did have a survival kit.

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Now, what you do is quite tightly...

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put foil over the top of it.

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so it seals it and it's all lovely.

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Where's me lid gone? Put your lid...

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That's it.

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How do? It's a filthy day, in't it? INAUDIBLE REPLY

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We're doing our best! Oh, man.

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-How long will that cook for, Kingy?

-About 40 minutes.

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That just gives me time to knock up the Transylvanian pretzels.

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Yes. Please...knock them up.

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The interesting thing about the dough is,

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there's just an egg, there's no water or milk.

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It's a dry dough.

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To make the pretzel dough, take a clean, dry bowl...

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Flour in the bowl.

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There's blue over there! Look!

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# Blue skies coming up Blue skies... #

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-I can't cook and create with this on!

-You can!

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-It's good!

-Oh, that's better.

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Look at me! Look at the state...

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'Transylvanian Pretzels - well, they're even easier when you cook them in your kitchen!

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'You need flour, butter, egg, and cheese.

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'Mix them all together and shape.

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'Over the top, put eggy wash, caraway seeds and more cheese.'

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Set your oven at kind of gas mark whatever.

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LAUGHS Whatever degrees you deem appropriate.

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And hope for the best.

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Oh, it's off again! Oh, man.

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I'm going to put the cheese on the top like that so it all melts in.

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It's like a Geordie fondue!

0:17:050:17:07

It is, but with taties.

0:17:070:17:09

BANGS POT LID There's your gong.

0:17:090:17:13

'Now normally one puts one's panhaggerty under a grill,

0:17:230:17:27

'but out in the wilds, well, it's permissible to improvise.'

0:17:270:17:30

It's like a tatie creme brulee!

0:17:320:17:33

This is great. It's really savoury, and the bacon's gone right through it.

0:17:420:17:46

-The pretzels go brilliant with it.

-Kind of like croutons, aren't they?

0:17:460:17:50

-Yeah.

-One thing to remember, Si.

0:17:500:17:53

-What?

-Remember our jungle training.

0:17:530:17:55

All the leftovers we're going to have to either eat or bury.

0:17:550:17:58

Cos, you know, when we sleep out here tonight,

0:17:580:18:01

it attracts hyenas, and hyenas - one bite will have your leg off.

0:18:010:18:05

ECHOING GROWL

0:18:060:18:08

-So, how we doing?

-Pretty well, mate.

0:18:110:18:14

Our first mum's given us some great dishes,

0:18:140:18:16

and our panhaggerty is going to rock the recipe fair.

0:18:160:18:20

And I reckon our next mum's international twist

0:18:200:18:23

on a simple supper classic is going to be pretty special too.

0:18:230:18:27

Oh, yes - we've been tempted to Birkenhead

0:18:270:18:30

by Jeni and her Portuguese version of fish and chips.

0:18:300:18:34

That's all very well, but she doesn't sound very Portuguese.

0:18:340:18:37

-Hiya.

-Hello!

-Hello, how are you all?

0:18:370:18:40

Hello, I'm Si. Hi.

0:18:400:18:43

'Jeni and her husband Mindo are here with their kids,

0:18:430:18:47

'Colt, Sage and Jed.'

0:18:470:18:49

'Who's also brought his girlfriend along for some supper.'

0:18:490:18:52

-Jeni, you've got a really interesting family, haven't you?

-I have, yes.

0:18:520:18:56

I've been married to a Portuguese for 22 years, his name's Mindo.

0:18:560:18:59

-Well, his real name is Ermindo...

-SHE REELS OFF LONG NAME

0:18:590:19:04

I know!

0:19:040:19:05

I tell you what, I bet he had a huge duffel bag at school!

0:19:050:19:08

With his name on.

0:19:080:19:10

He's not here at the moment, he's working, he's a bus driver, but he will be here later.

0:19:100:19:15

-Was it your mother-in-law who taught you how to cook?

-Yeah, she did.

0:19:150:19:18

All the Portuguese dishes that I know.

0:19:180:19:21

Is there anything you love that only your mum knows best how to make?

0:19:210:19:25

-Oh yeah, the snails! Dad makes them.

-Snails?

0:19:250:19:28

Snails. We actually go rooting for them in the back garden.

0:19:280:19:31

Put them in a box, let them starve for three days to get rid of all the toxins.

0:19:310:19:35

-He eats them and I just watch.

-LAUGHTER

0:19:350:19:39

Lead on!

0:19:390:19:40

'Snails! Crumbs.

0:19:400:19:42

'Thankfully Jeni is not doing them today,

0:19:420:19:44

'but I don't like the look of that much either.'

0:19:440:19:47

Eee, bacalao. I'm not sure, you know.

0:19:470:19:49

-I've had bad experiences with bacalao.

-Have you?

-Yeah.

0:19:490:19:53

-This is sent over from Portugal.

-Proper stuff.

-Yeah.

0:19:530:19:56

'Bacalao is cod that's been preserved in salt.'

0:19:560:19:59

'But the process gives it a distinct salty, fishy flavour

0:19:590:20:03

'which, even when it's been soaked overnight, is something of an acquired taste.'

0:20:030:20:07

'It's one that I've never managed to acquire,

0:20:070:20:09

'but Jeni's promised us that she's converted many people with her fish and chips.'

0:20:090:20:15

It's one of the ways they get kids to eat fish as well.

0:20:150:20:17

There's not many kids that would eat fish.

0:20:170:20:20

-It's bacalao.

-Yeah, bacalao.

0:20:200:20:22

'Undeterred by our scepticism,

0:20:220:20:24

'Jeni gets us chopping to start her Portuguese fish and chips supper.'

0:20:240:20:28

'Bacalao al bras, just as her mother-in-law made it.'

0:20:280:20:32

The chips are cooked very, very thin, like matchsticks.

0:20:320:20:35

There is something wonderfully elemental

0:20:360:20:38

about onions and garlic frying in olive oil.

0:20:380:20:41

-The smell...

-It's the building blocks of so many dishes, isn't it?

0:20:410:20:45

Just leave that there for a minute, just to drain.

0:20:450:20:48

Yeah. Leave the lid off so they don't steam?

0:20:480:20:51

And then we add the bacalao.

0:20:510:20:53

You just flake it into the pan, so it'll soak all the olive oil,

0:20:530:20:57

and the juices of the onions and the garlic.

0:20:570:21:00

The bacalao is very traditional in Portuguese,

0:21:000:21:03

but you can use any sort of white fish for this,

0:21:030:21:05

so if you can't get salted cod you use, like, haddock, pollock or hake as well.

0:21:050:21:10

'So Portuguese cod with chips on the side, or so we think.'

0:21:100:21:15

In fact, I might need some more chips, actually.

0:21:150:21:18

-Chips in?!

-What's going on?!

-Fish and chips in a oner!

0:21:180:21:22

-You mix it all together.

-Oh! Never seen that before, have you?

0:21:220:21:25

No! So it's onions, garlic, oil, fish, chips.

0:21:250:21:28

Then we bind it together with a couple of eggs,

0:21:280:21:30

and then you top it off with fresh parsley.

0:21:300:21:33

-Hiya!

-Oh, hello!

0:21:330:21:36

-Dave.

-Pleased to meet yous.

0:21:360:21:38

'Jeni's husband Mindo is back from his bus-driving shift.'

0:21:380:21:42

Are you relieved that Jeni's taken such a liking to Portuguese cooking?

0:21:420:21:46

Yeah, because it means I don't have to cook all the time.

0:21:460:21:49

LAUGHTER

0:21:490:21:52

-That smells amazing.

-It does smell good.

-And that's done.

0:21:520:21:54

Obviously it sticks to the bottom so it looks like it's all burny...

0:21:540:21:59

-The best bits, aren't they?

-The best bits, yeah.

0:21:590:22:02

-OK, so I'll just put this on the table?

-Yes!

-Wahey!

0:22:020:22:05

Yes!

0:22:070:22:08

'And now the good bit - we can finally start tasting

0:22:080:22:11

'Jeni's simple supper dishes.'

0:22:110:22:13

Oh, yes!

0:22:130:22:15

'The first of which is her fish and chips

0:22:150:22:17

'served with a simple tomato and onion salad and fresh bread.'

0:22:170:22:21

-Oh, it's lovely.

-Oh, yeah.

0:22:210:22:23

-It's great!

-It is!

0:22:230:22:25

-Fish, chips, eggs, garlic...

-All into one.

-All into one.

0:22:250:22:29

-It's wonderful.

-It's so tasty. The bacalao's so sweet!

0:22:290:22:33

-Great dish for supper, isn't it?

-It is. Brilliant supper dish.

0:22:330:22:37

-It's wonderful with the onion and tomato salad as well.

-Yeah.

0:22:370:22:40

-That's really nice.

-It's like a refreshing taste.

0:22:400:22:44

-I can honestly say, Jeni, you've changed my attitude to bacalao.

-Yes.

0:22:460:22:50

-I really enjoyed that.

-Thank you.

-Delicious.

0:22:500:22:53

'With that triumph under her belt,

0:22:530:22:55

'It's time for Jeni's second Portuguese take on a British supper classic.'

0:22:550:22:59

'It's a Portuguese rice pudding!'

0:22:590:23:01

This is cold, it's the traditional way they eat it in Portugal.

0:23:030:23:07

-And the thing that's unusual is that it's made with long-grain rice.

-Yep.

0:23:070:23:11

If you don't get the liquid right, you'll end up with it crunchy.

0:23:110:23:15

-What's the fruit flavour in it?

-Lemon.

-Lemon, yeah.

0:23:150:23:18

Lemon and cinnamon.

0:23:180:23:20

I didn't think I'd get my head round a rice pudding with long-grain rice but it's fabulous.

0:23:200:23:25

It works really well. It's a different texture, it's much more solid.

0:23:250:23:29

'I love the fact that Jeni's really taken the food of Mindo's family to her heart.'

0:23:290:23:35

Mindo, all the gang...could we possibly borrow your mother?

0:23:350:23:39

-You can have her!

-LAUGHTER

0:23:390:23:42

Just for a lender! We've got this recipe fair,

0:23:420:23:45

and we think your mam would be brilliant in it.

0:23:450:23:48

-Yeah, you can borrow her if you like.

-Are you on, Jeni?

-I'm on.

-Brill.

0:23:480:23:53

'What Jeni has shown us is that simple suppers

0:23:530:23:56

'don't have to be familiar to be great.'

0:23:560:23:59

'You're right. The Portuguese influences give a totally new perspective

0:23:590:24:03

'on some classic supper favourites.'

0:24:030:24:05

'And without a doubt the one I want Jeni to cook at our banquet

0:24:050:24:09

'is that fantastic bacalao al bras.'

0:24:090:24:12

Bye!

0:24:130:24:15

-'Do you know what, dude?'

-'What, mate?'

0:24:190:24:21

'That long-grain rice pudding Jeni made has really got me thinking.'

0:24:210:24:25

'Yes, cos until the 1960s, nearly all the rice we knew in Britain was short-grain,

0:24:250:24:31

'what we now call pudding rice, but then, as we started eating more Chinese and Indian food,

0:24:310:24:36

'we were introduced to long-grain rice.'

0:24:360:24:39

'And that's only the beginning.

0:24:390:24:41

'In fact, there are over 40,000 different types of rice.'

0:24:410:24:46

So what we're going to do is give you the Hairy Bikers' Quick Guide To Rice.

0:24:460:24:51

Lesson number one. This is long-grain rice.

0:24:510:24:54

It keeps its integrity.

0:24:540:24:56

It's fluffy. The grains stay separate.

0:24:560:24:59

It doesn't mish-mash, it's a nice, lovely, firm rice.

0:24:590:25:03

-But it's not really great on taking in flavours.

-No, it is not.

0:25:030:25:07

Now, this one, this is short-grain pudding rice.

0:25:070:25:10

It breaks down almost completely to a mush.

0:25:100:25:13

That means if you cook it in cream it'll be creamy and soft and unctuous.

0:25:130:25:16

That's why it's really good for making good old mum's rice pudding.

0:25:160:25:20

Now somewhere in between both of those is the arborio rice,

0:25:200:25:24

which is what we know for risottos.

0:25:240:25:26

What's nice about that, the outside of the grain just relaxes,

0:25:260:25:30

because of the starch content. It's starchy.

0:25:300:25:32

But the centre of the grain remains al-dente.

0:25:320:25:36

Little bit of a bite. Love it.

0:25:360:25:38

'So that's white rice, but there are brown and mixed-grain rices too.

0:25:380:25:42

'Their colour comes from the outer layer of bran which has been left on.'

0:25:420:25:46

'They're chewier, with a nutty flavour, and really nutritious.'

0:25:460:25:50

Tell you what, though, there's one thing that all rices have in common.

0:25:500:25:54

-Yeah?

-They're really not very good raw.

0:25:540:25:56

..This is true.

0:25:560:25:58

Crunchy rice pudding. No. No.

0:25:580:26:01

'With all that rice, no wonder that every food culture on Earth

0:26:010:26:06

'has its own take on rice pudding.'

0:26:060:26:08

'So banish all thoughts of bland beige goop

0:26:080:26:11

'and prepare to be amazed by three totally different takes on this majestic desert.'

0:26:110:26:17

'First up - a slightly crazy 500-year-old Persian effort

0:26:170:26:20

'called Buckram Pudding.'

0:26:200:26:21

'It's cooked in chicken stock - I kid you not.'

0:26:210:26:25

'Then Dave's going to be trying his hand at a slightly more conventional

0:26:250:26:28

'Balinese Black Rice Pudding called Pulut Hitam.

0:26:280:26:32

'Meanwhile I'm going to cook something much closer to my heart.'

0:26:330:26:37

Our Stella's - my mam's - rice pudding.

0:26:370:26:39

What has a teabag got to do with rice pudding?

0:26:450:26:48

Well, we'll get there eventually. It's intriguing, isn't it?

0:26:480:26:51

My mam always insisted on rehydrating her sultanas -

0:26:510:26:55

or currants, you can use either if you fancy - in tea.

0:26:550:26:59

The old Tips. Nothing more, nothing less.

0:26:590:27:02

Now it's really, really easy to make.

0:27:020:27:05

-Unlike Dave's, by the looks of it.

-Give over!

0:27:050:27:08

I've got a pot...

0:27:080:27:10

of chicken fruit broth.

0:27:100:27:13

What on earth?!

0:27:130:27:14

This is a buckram pudding. It's a long-grained sweet rice pudding,

0:27:140:27:19

from Persia. And this is where the fun starts.

0:27:190:27:22

I've got some fresh fruit here which I just need to dice.

0:27:220:27:25

It's pudding in a bag!

0:27:250:27:27

Half me fruit, all the rice.

0:27:270:27:30

Some cinnamon...some chopped dates...

0:27:300:27:33

some sultanas, and for that lovely kind of yellow exotic Persian look,

0:27:330:27:38

a pinch of saffron.

0:27:380:27:40

Now, we want to tie this loosely.

0:27:400:27:42

Remember that rice is going to expand, so give it plenty of room.

0:27:420:27:45

There we have it.

0:27:450:27:47

That goes into the chicken brothy stock.

0:27:490:27:52

It's like a fruit castanet, that.

0:27:520:27:54

So we put the lid on, put it on to simmer for 20 minutes,

0:27:540:27:58

and when we come back we'll have a buckram rice pudding!

0:27:580:28:01

That's wrong. It's got chicken in it. That's never right.

0:28:030:28:06

Anyway, pudding rice.

0:28:060:28:08

What we know, the length and breadth of the country, for rice pudding.

0:28:080:28:12

'My mam's rice pudding uses two-thirds milk

0:28:120:28:14

'and one-third full rich cream.'

0:28:140:28:18

Northern Europeans - full of lard! It's great!

0:28:180:28:22

-You won't die with my puddings, though.

-If you eat this, you may do.

0:28:220:28:25

Genghis Khan used to eat my pudding.

0:28:250:28:27

'Add in brown sugar, a vanilla pod

0:28:290:28:32

'and those lovely tea-soaked sultanas

0:28:320:28:35

'and dust with nutmeg.'

0:28:350:28:37

You know the crunchy bits that goes round the side

0:28:380:28:41

and forms the skin on the top?

0:28:410:28:43

The skin was the best, wasn't it?! Skin of the rice pudding.

0:28:430:28:47

'It now goes into the oven for an hour and a half.

0:28:470:28:49

'I'll take the foil off near the end to get that lovely skin.'

0:28:490:28:54

-Can I go to Bali now?

-Oh, yeah.

0:28:540:28:56

I'm sorry to take you outside the rice pudding comfort zone,

0:28:560:28:59

but I'm going to take you to paradise. Bali.

0:28:590:29:01

This is Balinese black sticky rice.

0:29:010:29:06

Dead easy to make this. What you must do, though,

0:29:060:29:09

is soak this rice overnight.

0:29:090:29:11

It swells up, but you get that wonderful kind of black broth.

0:29:110:29:15

Strain this off...

0:29:150:29:16

'Cover the black rice well with water - just plain water,

0:29:190:29:23

'no chicken broth weirdness this time.'

0:29:230:29:25

And this is a pandan leaf.

0:29:250:29:28

I haven't gone mad, you can buy this in Thai Oriental supermarkets.

0:29:280:29:32

Tie it in a knot. Chuck in your pandan leaf,

0:29:330:29:36

or you could just use a vanilla pod like you used in your mam's.

0:29:360:29:40

We put that on, we boil it till the rice has gone soft.

0:29:400:29:44

Now, when that's simmered for ten minutes,

0:29:450:29:48

put this in - palm sugar.

0:29:480:29:50

It's a two-part pudding, this one.

0:29:500:29:52

'In a separate pan, tip in a tin of coconut milk,

0:29:520:29:56

'with more pandan, or vanilla if you prefer.'

0:29:560:29:59

We're going to simmer that until the coconut and pandan is really kind of thick and aromatic.

0:29:590:30:04

That's it, mate. We've got three rice puddings for our supper.

0:30:050:30:10

Yes! Lovely.

0:30:100:30:11

'First up, let's try my experimental puddings.'

0:30:110:30:15

Right. The buckram, the Persian rice pudding.

0:30:150:30:18

Boil in a bag with a chicken stock.

0:30:180:30:20

The rice is fluffy, isn't it? For long-grain.

0:30:200:30:23

I think it tastes like a biryani that's lost its way.

0:30:230:30:27

It doesn't know whether it's Arthur or Martha, sweet or sour.

0:30:270:30:31

-Nah.

-Nah.

0:30:320:30:33

'One down, two to go.'

0:30:330:30:35

Balinese sticky. This is reduced coconut milk.

0:30:350:30:38

A little brindling of freshly grated coconut.

0:30:380:30:41

-Looks too good to eat.

-It's purple.

0:30:410:30:44

-Mmm!

-This is beautiful.

0:30:480:30:50

-Big, nutty flavours, isn't it?

-Oh, yeah.

0:30:500:30:52

It's kind of sticky, it's chewy, but the coconut milk with it

0:30:520:30:56

-is awesome.

-I'm impressed with that rice, Dave.

0:30:560:30:59

-I'd do that again.

-Now...

0:30:590:31:01

yer mam's.

0:31:010:31:03

Back to Blighty. HE LAUGHS

0:31:030:31:07

Oh, that brings back memories.

0:31:100:31:12

-I love the sultanas.

-Yeah.

0:31:120:31:15

The pudding's really quite sweet,

0:31:150:31:17

and sultanas are quite tart, with a T.

0:31:170:31:20

If you like a thinner pudding, just add more milk.

0:31:200:31:23

What my mother used to do, she used to make her rice pudding

0:31:230:31:26

with a tin of evaporated milk, a tin of Carnation.

0:31:260:31:29

Give it a lovely golden colour.

0:31:290:31:31

But we used to have it much runnier - then you got a better skin!

0:31:310:31:35

I like it.

0:31:350:31:37

There's no taste like home, is there, really?

0:31:380:31:40

I tell you what, though, I wouldn't mind a second home in Bali, cos that's not bad.

0:31:400:31:45

My mam's rice pudding is definitely going to the fair.

0:31:480:31:50

But we've one more mum to visit.

0:31:500:31:52

Her family have told us she's completely unstoppable once she gets started on her simple suppers.

0:31:520:31:58

Oh, fenugreek seeds, there are nice.

0:31:580:32:01

Harjinder lives in Manchester as do four of her grown-up kids

0:32:030:32:06

and two of her grandchildren.

0:32:060:32:08

Her youngest daughter, Sheila, got in touch to tell us how she keeps her family together

0:32:100:32:14

through her fantastic suppers.

0:32:140:32:17

-Hello, Harjinder!

-Hi!

0:32:170:32:19

'She also told us that although most of the kids have moved out to set up their own homes,

0:32:190:32:23

'their mum still supplies all of them with home-cooked food every week.'

0:32:230:32:28

What food are you going to be cooking, Harjinder?

0:32:280:32:31

I'm going to be cooking some lovely Punjabi food from Northern India.

0:32:310:32:35

'Whenever you meet an Indian cook, you can be sure that somewhere in the kitchen

0:32:350:32:39

is that box of tricks.'

0:32:390:32:41

Where's your spice cupboard?

0:32:410:32:42

-My spice cupboard is just behind you.

-Is it?

0:32:420:32:45

-May we?

-Yes, of course, yes.

0:32:450:32:46

It's got bits and bobs in it.

0:32:460:32:48

Oh! You can smell that!

0:32:480:32:50

Oh, what a waft!

0:32:510:32:53

-The box of tricks is that...

-This one?

-Yes.

0:32:530:32:56

This is the basic mixture that I use.

0:32:590:33:03

-Oh, wow!

-Oh, wow! Look at this!

0:33:030:33:05

'Harjinder's magic box includes flaked chillies,

0:33:050:33:08

'cumin, coriander and lovage seeds.

0:33:080:33:11

'Garam masala, turmeric and paprika.'

0:33:110:33:14

So do you not decide what you're going to cook...

0:33:140:33:16

I don't really. I just have a lot, see what I've got in and then take it from there.

0:33:160:33:22

-Now, that's a family-sized fridge!

-It's a bit - two fridges put together.

-Hey!

0:33:220:33:26

Wow, look at all the veges!

0:33:260:33:28

We've got belly of pork, salmon, okra, we've got aubergines.

0:33:280:33:32

-Should we make a start on it?

-Yeah!

0:33:320:33:34

First up, Harjinder's simple Curried Salmon.

0:33:350:33:38

'The diced salmon is spiced with a mixture including paprika,

0:33:420:33:45

garam masala, cumin and flaked red chillies.

0:33:450:33:48

'Then chopped ginger, garlic and tomato.'

0:33:490:33:52

I'm just going to add a couple of chillies to it.

0:33:530:33:56

So with this, you're just going to shake it like that.

0:33:560:34:00

-Would you have had food like this as a kid?

-My mum really cooked really well.

0:34:000:34:04

And, you know, after a hard day at school, we'd come home to a really nice dinner.

0:34:040:34:11

It's memories like that you want to pass on to your own children as well.

0:34:110:34:15

All of that salmon.

0:34:160:34:18

This is what I tend to do, start off one thing and then think,

0:34:180:34:21

"What else have I got in the cupboard?" and make that and I'm on a roll.

0:34:210:34:25

-Then do you ring the kids up and go, "Right"?

-I do.

0:34:250:34:28

Sometimes I've made so much food I don't know what to do with it so I'm like,

0:34:280:34:32

"Come on, you've got to come round. If you haven't got time to eat it, just come and take it!"

0:34:320:34:36

Brilliant!

0:34:360:34:38

-Suck them in.

-It's called bribery.

0:34:380:34:40

-Yeah.

-That's what my mother did to us for years.

0:34:400:34:43

'Cor! With chopped coriander added, the salmon supper dish is already done.

0:34:460:34:51

'But Harjinder now apparently has something extra-special to show us.'

0:34:510:34:54

This is basically going to be the basic masala sauce

0:34:540:34:58

that you can use in almost any curry.

0:34:580:35:01

So, once you've mastered this, you've mastered the lot.

0:35:010:35:04

'This is a brilliant curry method from Harjinder.

0:35:040:35:07

'It's something that both Dave and I have adopted.

0:35:070:35:09

'It starts with onions cooked gently down in oil for about 20 minutes.'

0:35:090:35:13

What I do is, I make a big... a large batch of it

0:35:130:35:17

and then I freeze it.

0:35:170:35:18

Look at that!

0:35:180:35:19

'Just like a good Italian tomato sauce,

0:35:200:35:23

Harjinder's tarka masala sauce is the building block of a vast range of great simple suppers.'

0:35:230:35:28

It's ready to freeze.

0:35:290:35:30

'Harjinder is only making a small quantity for us but the method is the same.'

0:35:300:35:35

What I'm going to do now is just going to add some of the cumin.

0:35:350:35:39

Add the garlic.

0:35:420:35:45

And then the ginger goes in.

0:35:450:35:47

And now we can add the tomatoes.

0:35:490:35:52

This is basically your masala sauce now.

0:35:520:35:55

-That's the masala.

-Yep.

0:35:550:35:56

-So, from that you can put your chillies, your meat, your vegetables, whatever you want.

-Yeah.

0:35:560:36:01

And, today, it's destined to become a classic chicken curry.

0:36:010:36:05

'The chicken is added to the masala along with a selection of spices.'

0:36:070:36:11

-It's taken time to actually make the masala sauce...

-Yes.

0:36:120:36:15

But other than that, if that had been ready-made,

0:36:150:36:18

this would have taken about, what, 15 minutes...

0:36:180:36:20

So, somebody comes home from work.

0:36:200:36:23

-You take a big ladle of that masala sauce.

-Yep.

0:36:230:36:26

A couple of chillies in there, chicken in. On the table in 15 minutes, love.

0:36:260:36:30

Yes, yeah.

0:36:300:36:31

Boil the rice at the same time or make your chapatis.

0:36:310:36:34

-Proper fresh food.

-Yes, yeah.

0:36:340:36:37

I've actually filmed making the basic masala sauce

0:36:370:36:40

and we put it on video so that my daughters can have a look at it.

0:36:400:36:43

-And my daughter-in-laws because they're really good at cooking.

-Isn't that wonderful?

0:36:430:36:48

That's...that's such a good idea.

0:36:480:36:50

It's a new cookbook that gets passed on.

0:36:500:36:52

-That's brilliant.

-Do you do it in the style of Delia of the style of Nigella?

0:36:520:36:56

Actually talking and cooking at the same time is pretty hard work and I don't know how you two do it.

0:36:560:37:01

-I really don't.

-Well, there's two of us, you see - it's easy.

0:37:010:37:05

'Move over Hairy Bikers! It's the Harjinder Cookery Hour!'

0:37:050:37:08

Oh, here we go, here we go!

0:37:080:37:10

-I've got olive oil in the...

-Crumbs!

-That's is a lot of oil.

0:37:100:37:16

That's a lot of onion!

0:37:160:37:17

Look at that amount of garlic!

0:37:170:37:20

'While we're watching her video, Harj just keeps on cooking and cooking and cooking!

0:37:220:37:27

And, true to form, the family arrives.

0:37:270:37:30

'Harjinder has proved as unstoppable as the family said.

0:37:360:37:39

'She's cooked LOADS of food including spiced salmon,

0:37:390:37:42

'the chicken curry, pakoras and a fresh chutney.'

0:37:420:37:46

I'm so excited I don't know where to start!

0:37:460:37:48

This looks like a mad, elaborate feast rather than a simple supper dish

0:37:480:37:52

but you take each of those elements and they're all really quite simple and logical

0:37:520:37:56

once we've got the techniques like you've taught us.

0:37:560:37:59

That really struck Dave and I about the video

0:37:590:38:01

because clearly the family cares very much about their food heritage.

0:38:010:38:05

And for you to go to the trouble for you to do that for your family,

0:38:050:38:08

-I think it's just wonderful.

-It's worth a lot, isn't it?

-Yeah.

0:38:080:38:11

Mum'll have little tricks that you can't write down or you can't explain unless you're watching it.

0:38:110:38:16

-So it's nice...

-Mum's got a very special method

0:38:160:38:19

that we could never inherit, I don't think, to be honest.

0:38:190:38:22

I'll always remember this day...

0:38:220:38:24

-Well, that's good because we're not moving!

-LAUGHTER

0:38:240:38:27

Dave and I have applied for planning permission for the shed!

0:38:270:38:31

'Harjinder has almost given us too many recipes to choose from for our banquet.

0:38:310:38:37

'But the spiced salmon, the ingeniously versatile masala sauce

0:38:370:38:42

'and her pakoras will make the perfect quick-supper dishes.'

0:38:420:38:46

'With no chance of planning permission on the shed, we have to leave

0:38:460:38:50

-'but we now have a fantastic Indian supper booked.'

-Bye-bye!

0:38:500:38:53

So we've sorted our three fantastic Mums.

0:38:560:38:59

Fiona's 180-year-old Yorkshire dishes.

0:38:590:39:01

Jeni and her Portuguese take on the simple supper.

0:39:010:39:05

And, now, Harjinder's great Indian feast.

0:39:050:39:08

We've sorted out two favourite supper dishes from our families.

0:39:080:39:13

My mam's fantastic one-pot panhaggerty.

0:39:130:39:16

And what we think is the best rice pudding in the world.

0:39:160:39:19

So we're ready, old son, bring on the recipe fair!

0:39:200:39:24

'Bright and early we're ready to get started on today's recipe fair.'

0:39:280:39:31

'For our foodie Glastonbury we've sorted out a circus big top...'

0:39:330:39:37

All right, lads?

0:39:390:39:40

Can somebody take the battery out of that!

0:39:400:39:42

'..which will be home to our simple supper cookery demonstration later...'

0:39:420:39:47

I've always wondered how they built a big top.

0:39:480:39:50

It's an engineering wonder!

0:39:500:39:52

'..and three other tops that will be filled with Britain's mums sharing their recipe secrets

0:39:520:39:57

'with each other...'

0:39:570:39:58

-Morning, Gerard.

-Nice to see you.

0:39:580:40:00

'..and Gerard Baker our food historian is here to shed light on all the dishes

0:40:000:40:04

'that the mums will be bringing.'

0:40:040:40:06

Setting up the recipes which is great.

0:40:060:40:08

We're going to do my mam's killer fish cakes.

0:40:080:40:11

Oh, and the rice pudding!

0:40:110:40:12

'Outside the tents it's looking like we might have to get our rain ponchos out again.'

0:40:120:40:17

Back, I say! Back clouds, back rain, back pestilence. Bring in the sunshine, bring in the mothers.

0:40:170:40:23

'The big finale to the recipe fair will be a supper banquet for local foodies

0:40:230:40:28

'and the three mums that we found on our travels will be doing the cooking.'

0:40:280:40:32

-Welcome to your world.

-Look at this.

0:40:320:40:35

This is going to be your workspace for the next oh...well, day.

0:40:350:40:38

Now, girls, the food that we ate in all of your homes was just brilliant.

0:40:380:40:42

It's going to be quite an eclectic supper though, I think.

0:40:420:40:46

A meat and potato salt-cod curry!

0:40:460:40:48

Wo-ho-ho!

0:40:480:40:50

So, are you looking forward to it?

0:40:500:40:52

I'm looking to seeing all the different recipes

0:40:520:40:55

and trying all the different things. And having a good laugh basically.

0:40:550:40:58

I've never had Portuguese food so I'm really looking forward to that.

0:40:580:41:02

Well, we'll see!

0:41:020:41:03

-Have faith, girl, have faith!

-We'd better get on, we've got a lot to do.

0:41:030:41:07

-We have. See you later, ladies.

-Bye!

-See you later!

0:41:070:41:12

'And, with our supper cooks happily installed in our recipe fair kitchen,

0:41:120:41:16

-it's time to let the mums...

-And a good few dads!

0:41:160:41:20

..into the Mums Know Best simple suppers recipe fair!

0:41:200:41:23

Right, well, it looks like the recipe fair is open!

0:41:250:41:27

-And thank you for coming.

-Oh, yes!

0:41:270:41:29

What've you got?!

0:41:290:41:31

'We want our recipe fair to be a celebration of family-friendly recipes

0:41:310:41:34

'that have stood the test of time.

0:41:340:41:36

'It's a chance for people to swap food ideas with like-minded folk and help keep great home cooking alive.'

0:41:360:41:43

Oh, your cheesy pie!

0:41:430:41:44

-Cheesy pie!

-No, no, listen.

-Cheese and leek pie.

0:41:440:41:46

'There's loads going on here.'

0:41:460:41:48

'The big top is where Dave and I are going to do a cook up later on.'

0:41:480:41:53

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

0:41:530:41:55

'At every recipe fair we've invited some very special guests to feed the recipe fair visitors.'

0:41:550:42:00

'Yeah, and today, it's the Gurkhas.

0:42:000:42:03

'They are here to feed and inspire our mums with some of their favourite supper dishes.'

0:42:030:42:08

'And, of course, in the little top, some of the visitors

0:42:100:42:13

'have brought food and recipes for each other

0:42:130:42:15

'and our food historian, Gerard, to check out.'

0:42:150:42:18

And you've got your recipe sheets there.

0:42:180:42:20

-Recipe.

-Let's have a look.

-It's my grandmother's.

0:42:200:42:23

-Is it your grandmother's?

-Yes.

-"Almond square."

0:42:230:42:26

-Oh, Gerard looks busy.

-Doesn't he? He's mobbed.

0:42:260:42:28

Will we ask him if it's all right? Is now a good time?

0:42:280:42:31

-I think you should definitely come in.

-Oh, look!

0:42:310:42:34

Crikey, what's that?

0:42:340:42:35

My God!

0:42:350:42:36

That's Desperate Dan's simple supper!

0:42:390:42:41

This has to be one of the most amazing things that we've seen, I think, in the course of today.

0:42:410:42:47

It is, in fact, a clootie dumpling.

0:42:470:42:49

And Irene is the producer of this magnificent...

0:42:490:42:54

Antony Gormley would be proud of that. It's fantastic!

0:42:540:42:57

-It's a little one.

-And why the shape? Because it's an unusual...

0:42:570:43:00

-It's cooked in a pillow case...

-Right!

0:43:000:43:03

-OK, yeah, yeah.

-That's like the end of pillowcase.

0:43:030:43:05

Then you tie it up and throw it in a big pot.

0:43:050:43:08

A slice of that with some bread and jam...

0:43:080:43:11

-No.

-Just on its own?

-Just on its own as it is or you can have it with a fried egg on top.

0:43:110:43:17

-Oh, aye, for your breakfast, yeah?

-Yep.

0:43:170:43:20

-It does look quite magnificent.

-Can you imagine the size of it if you'd have done it in a duvet cover?

0:43:200:43:25

It would be enormous, wouldn't it! Can you imagine that?

0:43:270:43:31

This is a recipe from ages past.

0:43:310:43:33

Yes, it was my grandmother's and my mother's recipe.

0:43:330:43:37

Chris and I don't have children so we thought we'll bring it here and share it that way.

0:43:370:43:41

Every family in Scotland has a different recipe.

0:43:410:43:44

And this is my mum's. It's not like anybody else's so...

0:43:440:43:47

Brilliant. That's fantastic.

0:43:470:43:49

And it's a great privilege to be in receipt of it, thank you.

0:43:490:43:52

-Thank you, cos that is in essence, the true spirit of what we're trying to do.

-Yes, uh-huh.

0:43:520:43:56

On to other things. We have the most improbably named - Impossible Pie.

0:43:560:44:00

And it's an improbable recipe actually.

0:44:000:44:03

It needs explanation. Izzy, tell us why it's an Impossible Pie.

0:44:030:44:07

It's impossible because when you tell anybody what you do - get all the ingredients, put it in a pan,

0:44:070:44:12

bash t' hell out of it, pour it in to your dish,

0:44:120:44:15

bung it in the oven and it comes out with a pastry base, custard middle and a coconut-sponge top.

0:44:150:44:21

That's impossible! LAUGHTER

0:44:210:44:23

-That's what they said - "That's impossible!"

-It's Willy Wonka-esque...

0:44:230:44:26

It's also impossible to get it wrong.

0:44:260:44:28

So what you're saying to us, when we cut into that there'll be lovely layers of...

0:44:280:44:32

Watch it go wrong now! First time, first time in hundreds of years!

0:44:320:44:37

Watch it, the first time!

0:44:370:44:38

Yes, nae pressure!

0:44:380:44:39

-Wow, it's true, it has.

-Wow, look!

-De-duh!

0:44:410:44:43

There's the crust on the bottom.

0:44:430:44:45

That's amazing!

0:44:450:44:47

It is amazing.

0:44:470:44:48

That's three definite layers.

0:44:480:44:50

This is Impossible Pie!

0:44:500:44:52

Do you know what it reminds us of?

0:44:520:44:54

A coconutty custard tart.

0:44:540:44:57

-Yeah.

-I think we're in the presence of genius.

0:44:570:45:00

We are, aren't we?

0:45:000:45:02

-We'll see you later.

-Aye.

-Cheers!

0:45:020:45:04

'And remember, all these recipes are on the Mums Know Best website.

0:45:040:45:09

'Across the field, the Gurkhas have been cooking up a storm.'

0:45:090:45:12

'The Gurkhas have been marching out since 1948 on a diet of their traditional Nepalese curries.

0:45:120:45:17

'So, they're in a great position to feed the army of mums here at the recipe fair today.'

0:45:170:45:23

'But, mate, I think it's only right and proper if we give the food a try first.'

0:45:230:45:27

-Hi.

-Hey, well this is fabulous, The smells are wonderful.

-Yes.

-What are you cooking?

0:45:270:45:31

He's making a Gurkha lamb bhat.

0:45:310:45:34

And is that a traditional Nepalese recipe?

0:45:340:45:36

Yeah.

0:45:360:45:38

-Can we have a sample?

-Could we?

-Yeah.

0:45:380:45:40

Fantastic.

0:45:400:45:41

-Oh!

-This is good.

-I tell you what, you people are in for a treat.

0:45:420:45:46

You know?

0:45:460:45:48

It's a lovely glimpse in to another cuisine.

0:45:480:45:51

But I want to get me fish on there first so I'll only use this top bit. I just want one ring.

0:45:530:45:58

-We'll go and get our meat and start...

-Cutting it up ready to brown it.

0:45:580:46:03

'Although our mums are cooking dishes they know well,

0:46:030:46:05

'they don't usually cook it for 30 guests.'

0:46:050:46:08

'Or in a field, come to think of that.'

0:46:080:46:10

'I know, they don't seem to mind though, do they?'

0:46:100:46:12

'Now, at every recipe fair, we take a moment to conduct an experiment

0:46:150:46:20

'on the effectiveness of cooking utensils through the ages. We like to call it...'

0:46:200:46:26

..Hi-Tech, Low-Tech Challenge!

0:46:260:46:27

And many is the simple supper that could be enhanced by a dollop of mashed potato.

0:46:270:46:33

'To produce five bowls of suppertime mash, we have five mashing implements.'

0:46:330:46:38

'I'm going to use a Mrs Beeton classic,

0:46:380:46:41

'this masher dates back to around 1880.'

0:46:410:46:44

-'The wire masher may be a kitchen favourite

0:46:440:46:46

'but for around 100 years,

0:46:460:46:48

'the potato ricer has been a worthy alternative.'

0:46:480:46:50

'The French classic, mouli legumes is perfect for anything for anything

0:46:500:46:54

'from sauces to well... mashed potato.'

0:46:540:46:57

'Finally, I've got the mod con - the Spudnik.

0:46:570:47:00

'It claims to need less effort than a traditional masher.'

0:47:000:47:03

'Now, to use them, we need some extra mashing muscle.'

0:47:030:47:08

Come on, son!

0:47:080:47:09

Now...

0:47:090:47:11

'We're not twins, I promise!'

0:47:160:47:19

'Whatever, dude, but we still need two more volunteers.'

0:47:190:47:22

One, two, three, go!

0:47:220:47:24

'Now, good mashed potato, everyone knows, is not lumpy.'

0:47:240:47:27

'But if you overmash, you can break up the starch and end up with potato glue.

0:47:270:47:32

'It's a very fine art, really.'

0:47:320:47:34

Da-ding! This is the wrecking ball to potatoes, this.

0:47:360:47:40

Look at that!

0:47:400:47:42

I mean, that's mint.

0:47:440:47:45

-It's a bit lumpy.

-It's lumpy.

0:47:450:47:48

The masher - lumpy.

0:47:480:47:51

But little lumps.

0:47:510:47:52

But with the Spudnik, there are no lumps.

0:47:520:47:54

Oh, well, what would that be then?!

0:47:540:47:56

Ah, the ricer!

0:47:560:47:57

That's not lumpy.

0:47:570:47:59

I think we best gloss over yours, really.

0:47:590:48:02

I'm glad I'm not working with him!

0:48:020:48:05

So I think the ricer has it.

0:48:050:48:07

Take a bow!

0:48:080:48:09

In the little top, Gerard is discovering the range of supper dishes mums have brought along.

0:48:150:48:20

It really is an eclectic mix.

0:48:200:48:22

Now, Judith, you've got some recipes you've brought with you,

0:48:220:48:26

not from your mum but from your dad, who I gather was the policeman in Burnley where you grew up.

0:48:260:48:31

He used to make fruitcakes and sponge cakes,

0:48:310:48:34

and a special one with coconut rice - I still haven't got the recipe for that,

0:48:340:48:39

-so it's gone with him to the grave.

-But you've got a few with you?

0:48:390:48:42

I've brought an old book - he'd written down some of his mother's recipes.

0:48:420:48:46

-Tell us about this. You call it a sad cake.

-Yes.

0:48:460:48:49

-It's a shortcrust pastry.

-Yeah.

-It's what's left over from when you've made a pie or something,

0:48:490:48:55

-just the bits that you've got left.

-Lots of currants and sugar.

-Yeah, and butter.

0:48:550:48:59

The trick is to get it sticky on top. So you've to make holes in it

0:48:590:49:03

-and then turn it over and then turn it back again.

-So all that lovely juice caramelises...

0:49:030:49:08

-On the top, yeah.

-..and makes it really sticky.

0:49:080:49:10

Fabulous.

0:49:100:49:11

Sad cake is a classic East Lancashire dish,

0:49:130:49:15

often eaten down the pit as a suppertime treat.

0:49:150:49:18

Kind of like a Northern take on the Cornish pasty.

0:49:180:49:21

-What a lovely, traditional English tart.

-Thank you very much.

0:49:210:49:26

A Bakewell tart. James, this is what you've made.

0:49:260:49:29

-But it's not your recipe, is it?

-No,

0:49:290:49:31

this is one of my wife's mother's recipes.

0:49:310:49:34

-Yeah.

-And Carol's mother was an intuitive baker

0:49:340:49:36

and she would make things

0:49:360:49:38

-without weighing ingredients.

-If you look at the origins of Bakewell Tart - it's Bakewell Pudding now -

0:49:380:49:44

there's a competition between the two shops as to who originated the pudding.

0:49:440:49:48

I just like eating the end result.

0:49:480:49:50

Back at the mums' tent, our mums are getting stuck in to preparing their banquet supper dishes.

0:49:550:50:00

Fiona has boldly decided to make her pastry by hand.

0:50:000:50:03

-Keeping tabs on us, Sybil?

-Well, it's necessary, isn't it?

0:50:030:50:08

I think so! Yes!

0:50:080:50:09

'And Harjinder is getting a lesson in bacalao.'

0:50:090:50:12

-What am I doing? Just...

-BOTH: Skinning it.

0:50:120:50:14

-Right. We put all the fish in here when we're flaking it.

-Is that OK?

0:50:140:50:18

That's lovely, thank you.

0:50:180:50:19

-Time we pulled our finger out, mate, as well.

-Yeah, quite right.

0:50:200:50:25

At each of our recipe fairs, we're cooking our favourite recipes too.

0:50:250:50:28

This time, it's a supper dish my mother used to cook -

0:50:280:50:31

we came to know it as "my mam's killer fishcakes".

0:50:310:50:35

Do you know what we're going to do to accompany Dave's mam's killer fishcakes?

0:50:350:50:40

Cheese sauce! Odd, I know.

0:50:400:50:44

-But the thing is...

-Si...Si!

-What?

-We've got more gas.

0:50:440:50:48

LAUGHTER

0:50:480:50:50

-Go on.

-Delia - would she ever walk up and it's not turned on?

0:50:500:50:53

Right, we're off.

0:50:530:50:54

A pan with some milk. This was the way me mother always used to make fishcakes

0:50:540:50:59

and she always used hake.

0:50:590:51:00

-Hake!

-Hake. I reckon it's one of those really under-used fishes, it's brilliant.

0:51:000:51:05

'My mum poached her fish in barely boiling milk, seasoned with pepper and bay.'

0:51:050:51:11

While that's poaching,

0:51:110:51:13

I'm going to do a roux. Have you got that?

0:51:130:51:17

'To knock yourself up a basic roux, melt butter then cook flour off in it for three minutes.'

0:51:170:51:22

-Dave...Dave!

-LAUGHTER

0:51:240:51:27

Well, you could turn it down!

0:51:270:51:30

So take that fish out now.

0:51:320:51:33

What she would do is use the poaching liquid from the fish to make the cheese sauce.

0:51:330:51:40

-Oh, full of flavour.

-Flavour. Full of it.

-Flavour.

0:51:430:51:46

Do you know what that is? That's fishy milk.

0:51:460:51:49

Now, you would ordinarily think that that's just plain wrong.

0:51:490:51:52

But it's not.

0:51:520:51:54

Back on the fishcake assembly line,

0:51:540:51:57

I've got some cold mashed potato. Me mam was never frugal.

0:51:570:52:01

These fishcakes would be like half fish, half potato.

0:52:010:52:06

To this, we add a beaten egg.

0:52:060:52:08

Curly parsley. Can't whack it, can you?

0:52:080:52:11

Not with a fishcake.

0:52:110:52:13

I'm heating the milk up...

0:52:130:52:15

That lady was going there, "Oh, he's put all that milk in.

0:52:150:52:18

"It'll go lumpy."

0:52:180:52:20

LAUGHTER

0:52:220:52:23

-What's that?

-Lovely.

-Thank you.

0:52:250:52:27

LAUGHTER

0:52:270:52:30

APPLAUSE

0:52:300:52:32

It's not as lumpy as his mashed potato, is it?

0:52:320:52:35

-Here!

-So we'll form the fishcakes.

0:52:350:52:38

Now, we're not going for fancy home-made or ciabatta crumbs.

0:52:380:52:42

These are those orange ones, the luminous ones that you can see from Mars.

0:52:420:52:46

Now, I seem to remember, when we were writing this recipe,

0:52:460:52:52

that me mother's fishcakes were really big!

0:52:520:52:54

But you know what somebody said? "Could it be the fact you were three years old?"

0:52:540:52:59

LAUGHTER

0:52:590:53:00

Now, that's how big I remember them!

0:53:000:53:05

So that's how big they are going to be.

0:53:050:53:08

Roll carefully in the egg and dredge in the breadcrumbs.

0:53:080:53:12

Look at them.

0:53:120:53:13

There is one thing is missing in the cheese sauce.

0:53:130:53:16

-ALL: Cheese.

-Maybe.

0:53:160:53:19

Right, there's a nice ripple on the oil so it's time to get frying.

0:53:190:53:24

'My mam fried them until they were quite a dark shade of golden brown,

0:53:240:53:28

'and then she blotted them off on kitchen paper.'

0:53:280:53:32

-How is your sauce, Kingy?

-Well, dude, it's simple,

0:53:320:53:35

-because we're doing simple suppers.

-The texture is lovely.

-Thank you.

0:53:350:53:39

Oh, it's lush.

0:53:390:53:41

Ooh!

0:53:420:53:43

LAUGHTER Cut one inside,

0:53:430:53:45

and it should be flecked with green like a leprechaun's vest.

0:53:450:53:48

LAUGHTER

0:53:480:53:51

-Look at that.

-Shall we have 'em stacked? Gary Rhodes would.

-Oh, he stacks everything.

0:53:510:53:55

Now, clearly, we like a lot of cheese sauce.

0:53:550:53:58

LAUGHTER

0:53:580:53:59

-Drizzle away, Horatio.

-Where would you like it, dear boy?

0:53:590:54:03

Erm... I'd like a puddle,

0:54:030:54:05

but like, off that one onto that one, but don't destroy the integrity of that one.

0:54:050:54:09

Oh, no. I don't want it to look as though as seagull's dumped on it.

0:54:110:54:15

You said have a puddle in there and then...

0:54:160:54:18

DAVE MIMICS SEAGULL

0:54:180:54:20

Cheese.

0:54:210:54:23

-Not like that.

-He's a Virgo.

-Look, see?

0:54:240:54:26

-And a control freak.

-I'm not a control freak at all,

0:54:260:54:29

only where sauce is concerned.

0:54:290:54:32

-There we have it. One of me mum's favourite simple suppers. One of mine. Fishcakes.

-Brilliant!

0:54:320:54:37

APPLAUSE BOTH: Thank you.

0:54:370:54:39

'Our mums are in the final stages of getting their dishes ready for the banquet.

0:54:490:54:54

'Although Harjinder, as per form, seems to be cooking more than just her salmon.'

0:54:540:54:58

-What have you got in your book?

-I've written down your fishcake recipe.

-Have you?

-Yeah.

-Good!

-Well done.

0:54:580:55:04

-That was the one that wasn't laughing.

-I was scribbling down the recipe.

0:55:040:55:08

-I got the recipes from the Gurkhas.

-The Gurkhas!

-Oh, brilliant!

0:55:080:55:12

-ALL: Gurkha lamb bhat.

-Fab.

0:55:120:55:14

-I did the potatoes that they did.

-Brilliant.

-Absolutely fantastic. I'll try that this weekend.

0:55:140:55:19

-What's that? "Mary's chocolate...?"

-BOTH: Clootie dumpling!

-Oh, brilliant!

0:55:190:55:23

-You got an email so you made a friend as well.

-Yes.

-That's what it's all about!

0:55:230:55:27

'The rain has stayed away for once and with people making their way home,

0:55:270:55:31

'the mums' tent is set for our Mums Know Best supper banquet.

0:55:310:55:35

'We've invited 30 local foodies and friends of our mums

0:55:350:55:39

'to share the banquet. What a feast of supper dishes they've got in store.'

0:55:390:55:43

-On you come!

-CHEERING AND APPLAUSE

0:55:450:55:48

'The mums' dishes look fantastic.

0:55:480:55:51

'Fiona has made a perfect pastry crust for her pie by hand

0:55:510:55:54

'and baked it to perfection.

0:55:540:55:56

'Harjinder has resisted cooking too much,

0:55:560:55:59

'but has still produced generous platters of her Punjabi treats.

0:55:590:56:03

'And Jeni will see if the Birkenhead bacalao that won us over can win over our guests as well.

0:56:030:56:09

'And of course we've got our mams' dishes.

0:56:090:56:12

'Dave's mum's killer fishcakes

0:56:120:56:14

'and my mam's panhaggelty - without the rainwater in it this time.'

0:56:140:56:18

Panhaggerty, anybody?

0:56:180:56:21

It's comforting food, isn't it?

0:56:210:56:24

-I'll be careful. Oh!

-Oh, no!

0:56:260:56:28

-What have you done?

-I've just dunked the mayor in tandoori salmon!

-Oh, you're joking?!

0:56:280:56:33

I thought the curry would overpower the salmon,

0:56:430:56:46

but it doesn't at all. It's just so, so good.

0:56:460:56:49

I've never ever had Portuguese food, but it's inspired me to look into it.

0:56:490:56:53

Panhaggerty was lovely - I think cos that's something my gran used to make as well, so...

0:56:530:56:58

Absolutely gorgeous.

0:56:580:56:59

It's lovely, and I'm going to do the salmon dish. And the rice is just absolutely gorgeous,

0:56:590:57:06

so I have been inspired by Haj as well - as I know now her! Haj.

0:57:060:57:11

Wonderful day. And of course, having a delicious supper.

0:57:110:57:14

Gorgeous!

0:57:140:57:16

'For desert, we've got Si's mum Stella's rice pudding -

0:57:180:57:22

'the best in the world.'

0:57:220:57:25

What have you done now?!

0:57:260:57:27

-Oh, I've rice-puddinged his other side!

-Oh!

0:57:270:57:30

The mayor of Bradford is now sporting a sou'wester.

0:57:300:57:34

'Isn't it an honour to have Fiona's great-granny's pudding here?

0:57:360:57:39

'Oh, yes, mate. All these dishes have so much history to them.

0:57:390:57:43

'And you know, mate, the bottom line is, they all taste fantastic.'

0:57:430:57:48

GENERAL CHATTER

0:57:480:57:50

-Hey, Dave.

-Hello, mate.

-I think simple suppers may have just come together

0:57:500:57:54

in a cornucopia of eclectic loveliness.

0:57:540:57:57

That was superbly successful - great food, great company -

0:57:570:58:00

-belting.

-Top success, eh?

-Yeah.

0:58:000:58:03

'Next time on Mums Know Best, we explore the Sunday dinner.

0:58:050:58:09

-'See what mums serve for their families.'

-What's it like?

0:58:090:58:12

-Is it good?

-Very good.

0:58:120:58:14

'And, as always, our own mums' recipes are in there.'

0:58:150:58:17

The nice thing about Sunday roast,

0:58:170:58:19

you've got leftovers!

0:58:190:58:20

'And one or two surprises...'

0:58:200:58:23

Oh!

0:58:230:58:25

Subtitles by Red Bee Media Ltd

0:58:380:58:41

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0:58:410:58:44

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