0:00:02 > 0:00:05Hey, Kingy, are you ready for another culinary adventure?
0:00:05 > 0:00:09I am, mate, yeah. No larking about cos we've got serious work to do.
0:00:09 > 0:00:10We're on a rescue mission,
0:00:10 > 0:00:13to save Britain's favourite recipes from extinction.
0:00:13 > 0:00:17The kind of dishes that are handed down from one generation to the next,
0:00:17 > 0:00:21and that have stood the test of time.
0:00:21 > 0:00:25- Mm.- What's it like, is it good? - Oh, yeah.- It's very good.
0:00:27 > 0:00:30- What do you make of the spare ribs then?- Oh!
0:00:30 > 0:00:31Oh, they're lovely.
0:00:31 > 0:00:36If we're not careful, mate, fast food culture is going to kill Britain's culinary heritage,
0:00:36 > 0:00:41so we need to persuade the nation's mums to open their cookbooks and pass on their secrets.
0:00:41 > 0:00:44So, we're travelling all over the country, to meet mums
0:00:44 > 0:00:49who have fantastic home-cooked dishes they want to share with the nation.
0:00:49 > 0:00:54Then we'll be inviting them to a foodie festival where they can come and swap their recipes.
0:00:54 > 0:00:57Welcome to the Hairy Bikers' recipe fair.
0:00:57 > 0:01:00We've got mums here from all around the country.
0:01:00 > 0:01:05- And they're going to share their recipes with us, with each other, and the nation.- Yeah!
0:01:06 > 0:01:09Look at the amazing array of food people have brought for us to scoff.
0:01:09 > 0:01:15- Si, I think you mean food that people have brought to share with everybody. - Oh, yes, sorry.
0:01:15 > 0:01:19Gerard, our food historian, will seek out the stories and secrets behind those recipes.
0:01:19 > 0:01:23Just have a look at this. We got this wonderful book from Sri Lanka.
0:01:23 > 0:01:27- That is wonderful.- It's this lady's great grandmother's.
0:01:27 > 0:01:29- Do you still cook from this book? - Yes.- Really?
0:01:29 > 0:01:33- That's why it's in such a state. - You can see it's well thumbed.
0:01:33 > 0:01:36Al these fantastic family recipes are going to be on
0:01:36 > 0:01:40the Mums Know Best website for you to cook at home.
0:01:40 > 0:01:44Cos we reckon that when it comes to great home cooking, mums really do know best.
0:02:03 > 0:02:05The theme for today is Sunday dinners.
0:02:05 > 0:02:09The hearty meal that all the family share around the family table.
0:02:11 > 0:02:15For many of us, it's the meal that's still the highlight of our culinary week.
0:02:15 > 0:02:18An excuse to push the boat out and share home-cooked food,
0:02:18 > 0:02:21traditional or more exotic, with the people we love.
0:02:21 > 0:02:26But rest assured, there's going to be plenty of leftovers.
0:02:28 > 0:02:30Before our recipe fair can begin,
0:02:30 > 0:02:34we need to find three fantastic mums with great Sunday dinner recipes.
0:02:34 > 0:02:37Because we want them and their dishes to be the centrepiece
0:02:37 > 0:02:40of a great Sunday dinner banquet at the end of the day.
0:02:40 > 0:02:43So dude, let's get on and find them.
0:02:44 > 0:02:47In Suffolk, our first mum, Leonie, is luring us in
0:02:47 > 0:02:50with the promise of Sunday dinner dishes that graced
0:02:50 > 0:02:52the tables of the rich and famous.
0:02:56 > 0:03:00- Hello!- Hello.- Hi!- Hello. I'm Si.- I'm Leonie. Hi!- Hi Leonie, how are you?
0:03:00 > 0:03:01Come through and meet Mum.
0:03:01 > 0:03:04But it's not just Leonie we've come to visit.
0:03:04 > 0:03:08No, dude, because her mum Susan is the keeper of the family cooking secrets.
0:03:08 > 0:03:12And what secrets! Susan learnt everything she knows from her mum,
0:03:12 > 0:03:17who used to cook for the famous Rothschild family at Waddesdon Manor.
0:03:17 > 0:03:19- Mum, look who I've found.- Hello.
0:03:19 > 0:03:21Good heavens.
0:03:21 > 0:03:23- Hello. I'm Dave.- Hello, Dave.- Hello.
0:03:23 > 0:03:29The Rothschilds are a European dynasty and at Waddesdon Manor, they wined and dined the rich and famous.
0:03:29 > 0:03:32Susan and Leonie have promised to show us some of the recipes
0:03:32 > 0:03:36that would have been eaten by Europe's most discerning palates.
0:03:36 > 0:03:39First up is roast saddle of venison.
0:03:44 > 0:03:48We've got a good haunch of venison here.
0:03:48 > 0:03:52- And what's in the marinade? - Half red wine vinegar.
0:03:52 > 0:03:54Half red wine.
0:03:54 > 0:03:57It can be quite cheap, it doesn't have to be an expensive one.
0:03:57 > 0:04:00Oh, no. We always... We're of the Keith Floyd style.
0:04:00 > 0:04:03- Well...- You can't cook with wine you wouldn't drink.
0:04:03 > 0:04:06- Juniper berries.- Yes, a perfect accompaniment with venison.
0:04:06 > 0:04:08- I love it.- Black pepper. Star anise.
0:04:08 > 0:04:10- Blade mace and...- Yeah.
0:04:10 > 0:04:12- And bay leaves.- Bay leaves.
0:04:12 > 0:04:16And also little shreds of peel from an orange.
0:04:16 > 0:04:19Historically, the reason for that is it softened the meat.
0:04:19 > 0:04:23- Yeah, tenderises it. - It absolutely tenderised it and opened the grain of venison.
0:04:23 > 0:04:26Venison can be kind of quite tough, if you don't marinade it.
0:04:26 > 0:04:30- Absolutely.- Ah yes! - Let's just get it...- Cor!- ..out.
0:04:30 > 0:04:34And what I've done just here is I've lain some pieces of string across.
0:04:34 > 0:04:36Butcher's string. Lovely.
0:04:36 > 0:04:39The meat's not fat. We need to lard it
0:04:39 > 0:04:45and we can do that simply by laying some strips of bacon across.
0:04:45 > 0:04:49- That's a really old fashioned term that you've just used there.- Yes.
0:04:49 > 0:04:52- Lard it.- Yes.- You could use a larding needle, couldn't you?
0:04:52 > 0:04:55- Yes.- But this works well. Also it makes for a nice presentation.
0:04:55 > 0:05:00- It looks pretty and also when it's cooked, you can serve it just along...- On its side.
0:05:00 > 0:05:03- We should eat more venison. - Oh, it's delicious meat.
0:05:03 > 0:05:06There are so many deer in this country now and, it's great meat.
0:05:06 > 0:05:10It's very healthy, low in cholesterol, ticks all the boxes but it's really tasty.
0:05:10 > 0:05:14Yeah. Let's just give it some fat from the meat underneath.
0:05:14 > 0:05:18Again, it's just to lard it and we put the meat on top.
0:05:18 > 0:05:22So, no oil, no fat
0:05:22 > 0:05:28except what we do now is, we pour in just a little of the marinade.
0:05:28 > 0:05:32- It's going to make great gravy, isn't it?- That will make brilliant gravy.
0:05:32 > 0:05:36'The saddle of venison gets 30 minutes, uncovered in a high oven.'
0:05:36 > 0:05:40'Followed by a splash of port in the pan, and a good basting.'
0:05:40 > 0:05:44'And then, another hour covered with foil at a lower temperature.'
0:05:44 > 0:05:48'With the noble meat in the oven, it's time for the king of fish
0:05:48 > 0:05:52'and another Rothschild family favourite, turbot with prawn sauce.
0:06:00 > 0:06:02'At up to 35 quid a fish, they're a real treat.
0:06:02 > 0:06:05'So, they deserve special care and attention.'
0:06:05 > 0:06:09'For us, Susan is poaching it in a mixture of water and milk.'
0:06:09 > 0:06:13- Is there a reason why milk?- Yes, because it's a nice white flesh.
0:06:13 > 0:06:17- The milk actually will help you keep the...- Keep the colour of the flesh.
0:06:17 > 0:06:21'While the fish is poaching, Susan will cook the prawn sauce.'
0:06:21 > 0:06:26- This is very simply prawn shells in water.- OK.- That's all.
0:06:26 > 0:06:31And we give them a jolly good simmer for a good 20 minutes, 30 minutes.
0:06:31 > 0:06:35- That's to draw all those great flavours out of the shells, isn't it?- Absolutely.
0:06:35 > 0:06:37I bet you're quite an expensive date, you.
0:06:37 > 0:06:40- Absolutely.- You couldn't take her out for fish and chips!
0:06:40 > 0:06:44- Well, you could, actually.- You could. For decent fish and chips.
0:06:44 > 0:06:46Decent fish and chips and a cup of tea in the car.
0:06:46 > 0:06:49Is there any twist that your mum doesn't do that you do?
0:06:49 > 0:06:52- A little bit of champagne. - Yeah.- Ah yes!- Yes.
0:06:52 > 0:06:54- Woof!- I think your mum may approve.
0:06:54 > 0:06:56- Yeah.- Yeah.- Absolutely.
0:06:56 > 0:06:58Right. So what happens now?
0:06:58 > 0:06:59Well, we'd return this to the heat.
0:07:01 > 0:07:07'To thicken the prawn sauce, Leonie is using a cold mixture of butter and flour, called a Beurre Manie.'
0:07:07 > 0:07:12'The best French cooks have been using this exact sauce technique for centuries.'
0:07:12 > 0:07:15A good way to tell whether it's kind of the consistency you want.
0:07:15 > 0:07:18is if it coats the spoon and that's just lovely.
0:07:18 > 0:07:21Look, there's a lovely gloss on the spoon there.
0:07:22 > 0:07:24'And the final touch is the prawns,
0:07:24 > 0:07:27'that are cooked until pink and served beside the turbot.'
0:07:27 > 0:07:30It's time to plate up and have something nice to eat.
0:07:30 > 0:07:31It is, isn't it?
0:07:31 > 0:07:34- What a Sunday lunch!- Yes!
0:07:34 > 0:07:37'Mate, I can't wait to taste these finished dishes.'
0:07:37 > 0:07:40'Dude, remember, we've got to choose just one of them
0:07:40 > 0:07:44'for Susan and Leonie to cook at our Sunday dinner banquet.'
0:07:44 > 0:07:45- Madam.- Oh, thank you.
0:07:45 > 0:07:48'What a choice! Poached turbot with prawn sauce.'
0:07:48 > 0:07:51'Or, a beautiful roast saddle of venison.'
0:07:51 > 0:07:52How fabulous.
0:07:52 > 0:07:56- Let us hope I can do this properly.- Oh!
0:07:56 > 0:07:59Thank you. It's gorgeous.
0:07:59 > 0:08:03- Oh, look at that.- Oh, I'm excited!
0:08:03 > 0:08:05The fish has such a creamy texture.
0:08:05 > 0:08:07- Mm, oh, yeah.- Is it OK?
0:08:07 > 0:08:10- Yes.- Yes. It's fab.
0:08:10 > 0:08:15- Good.- I love cooking with Leonie, she's so calm.
0:08:15 > 0:08:19No it's... Seriously, it's wonderful and...and I...I just sort of feel,
0:08:19 > 0:08:24she's doing one thing, I'm doing the other. It will all come together.
0:08:24 > 0:08:26And now for the juniper marinated venison.
0:08:26 > 0:08:29This was one of Susan's mum's favourite dishes,
0:08:29 > 0:08:33so it's really important for Susan that she's got it right.
0:08:37 > 0:08:39- What's it like?- Wow! - Oh, it's wonderful.- Is it good?
0:08:39 > 0:08:41- Oh, yeah.- It's very good.
0:08:44 > 0:08:47- That's very, very good. - What's great about recipes as well,
0:08:47 > 0:08:51you still feel really quite connected to the past, don't you?
0:08:51 > 0:08:54- Because there's flavours there that are very evocative.- Absolutely.
0:08:54 > 0:08:58- And smells of emotion and, you know?- Yes. Yes.
0:08:58 > 0:09:02And one of the recipes I very nearly suggested to you was simnel cake
0:09:02 > 0:09:06which is a cake that was made by daughters for mothers
0:09:06 > 0:09:10and it was a present to show their mother that they could cook.
0:09:10 > 0:09:13You've just blown my wife clean out of the water,
0:09:13 > 0:09:17because every year... Every year she does that for her mam.
0:09:17 > 0:09:19- It's just been a tradition.- Right.
0:09:19 > 0:09:23And through her family, all the time. They're just ordinary folk.
0:09:23 > 0:09:26- Every year she does it as a present to her mam.- Yes. Yes.
0:09:26 > 0:09:29How mad. I really didn't know that. She went, "It's just a tradition thing."
0:09:29 > 0:09:31- Yeah. That's why.- That's why.
0:09:31 > 0:09:33We'd love you to come to our recipe fair.
0:09:33 > 0:09:36It's like a big event, a festival - call it what you will
0:09:36 > 0:09:40but it's a gathering of like-minded people who'll swap recipes,
0:09:40 > 0:09:44we're going to eat, chat and absolutely celebrate good food.
0:09:44 > 0:09:47- Are you up for it?- Bring your recipes, bring your family.
0:09:47 > 0:09:49- We'd love to. - Thank you for your hospitality.
0:09:49 > 0:09:52- Absolutely. - It's a pleasure.- A great pleasure.
0:09:52 > 0:09:56Now that's proper posh nosh. Maybe not for every Sunday,
0:09:56 > 0:09:59but the sheer class of the Rothschild family heritage
0:09:59 > 0:10:02shows through in the ingredients and the classic techniques.
0:10:02 > 0:10:06But, for our Sunday banquet, I reckon we've got to have that turbot, mate.
0:10:06 > 0:10:12It's such a great dish, created with some really classy old-fashioned cooking methods.
0:10:12 > 0:10:15Just as relevant now, Dave, as 400 years ago.
0:10:15 > 0:10:17Yeah and it will be in 400 years' time.
0:10:17 > 0:10:22That was food I would enjoy in a restaurant or in somebody's home.
0:10:26 > 0:10:32Now, mate, we need to get thinking about the food that we're going to serve at the banquet later.
0:10:32 > 0:10:36I know, you know what I reckon? Our mam's roast rib of beef will do the trick.
0:10:36 > 0:10:40Perfect. And can you imagine anywhere better to cook that British classic
0:10:40 > 0:10:45than the utter Englishness of the Capability Brown designed gardens at Ickworth House.
0:10:54 > 0:10:57THEY HUM THE NATIONAL ANTHEM
0:11:04 > 0:11:07The Sunday roast dates back to medieval times when landowners
0:11:07 > 0:11:11would roast an ox to thank their servants for the week's work.
0:11:11 > 0:11:17And even today, it remains one of those few feasts that families regularly enjoy together.
0:11:17 > 0:11:19And there's nowt wrong with that!
0:11:19 > 0:11:23A good roast beef Sunday lunch is the stuff that dreams are made of.
0:11:23 > 0:11:29We want to get this pan blistering hot because what we'll do
0:11:29 > 0:11:33is sear the outside of this so it goes all caramelised and lovely.
0:11:33 > 0:11:36What that does is it creates a crust coating the outside of the beef
0:11:36 > 0:11:40and keeps the moisture and juices in, and it's lovely, dude.
0:11:40 > 0:11:44It's really important to sear the beef before you start to roast it.
0:11:44 > 0:11:45It is.
0:11:45 > 0:11:48'We use goose fat. It has a high burning point and tastes amazing.
0:11:48 > 0:11:51'As for the beef, it's a French-trimmed rack of ribs.
0:11:51 > 0:11:55'It means the bones have been cleaned to make it look pretty.'
0:11:55 > 0:11:58It's wonderful. There's a bit of theatre in a Sunday roast.
0:11:58 > 0:12:00- Love it.- You know that's definitely the star player.
0:12:00 > 0:12:03But for our lady in the pan we've got a coating.
0:12:03 > 0:12:06It's something I got years ago off Si's mother. It's dead easy.
0:12:06 > 0:12:09It's looking gorgeous now, boy, look at it, man.
0:12:09 > 0:12:13Just take two tablespoons of sea salt,
0:12:13 > 0:12:17two tablespoons of English mustard. French mustard don't work for this.
0:12:17 > 0:12:23No no, this one we win. And one tablespoon of ground black pepper.
0:12:23 > 0:12:25Mix that up together.
0:12:25 > 0:12:27'But before you use the rub,
0:12:27 > 0:12:31'it's well worth making a trivet of vegetables for the beef to rest on.'
0:12:31 > 0:12:34This will give us a great gravy. Put this awesome piece of meat
0:12:34 > 0:12:37on the veg and dab it all over with the rub.
0:12:37 > 0:12:42It's the juice from the meat, the veg and the rub, that will give the gravy its flavour.
0:12:42 > 0:12:44Dude. A top tip next, isn't there?
0:12:44 > 0:12:48Yeah. Put about a centimetre of water in the bottom of the tray.
0:12:48 > 0:12:50Again, it keeps the beef juicy.
0:12:50 > 0:12:52It will also promote the production of gravy.
0:12:52 > 0:13:00Now put that into a hot oven, 220 degrees centigrade for the first 30 minutes.
0:13:00 > 0:13:02Take the foil off though after 20.
0:13:06 > 0:13:08Cooking perfect beef is an exact science.
0:13:08 > 0:13:11A few simple rules, and you can't go wrong.
0:13:11 > 0:13:14All the information you need is on our Mums Know Best website.
0:13:14 > 0:13:20And to accompany such a glorious piece of meat, we need the perfect roasties.
0:13:20 > 0:13:23Now another top tip that we got off a lady in Ireland
0:13:23 > 0:13:27who cooked the best roast potatoes. I said, "How do you get them crispy?"
0:13:27 > 0:13:30She said she puts semolina on them.
0:13:30 > 0:13:34What she does is, we've got them coated in the goose fat, and you sprinkle with semolina.
0:13:34 > 0:13:40That'll stick to the goose fat and crisp up and give you the crispiest roast potatoes imaginable.
0:13:40 > 0:13:43Simply roast in a hot oven until these beauties are golden.
0:13:43 > 0:13:46Now many people claim to make the perfect Yorkshire pudding.
0:13:46 > 0:13:51Our Yorkshire pudding is perfect, and it's me mam's recipe. It's dead easy.
0:13:51 > 0:13:54She taught me to make it like this when I was a little boy.
0:13:54 > 0:13:58No measurements. You take a tablespoon, a proper old-fashioned tablespoon.
0:13:58 > 0:14:00She said, love, dig it in the flour,
0:14:00 > 0:14:03get as much as you can on a spoon, a heaped spoon.
0:14:03 > 0:14:05You put four of those in.
0:14:05 > 0:14:10Then she told me to add salt and two eggs.
0:14:10 > 0:14:14In fact, it's a recipe that was first published in 1737,
0:14:14 > 0:14:17in a book called The Whole Duty Of A Woman.
0:14:17 > 0:14:19Then what my mam used to say was,
0:14:19 > 0:14:23put milk in until it looks like single cream.
0:14:23 > 0:14:27'And the secret of getting those lovely puddings to rise? Boiling hot goose fat.'
0:14:27 > 0:14:29Look at that, now that's how it should be.
0:14:29 > 0:14:32See that sizzle... Oops!
0:14:32 > 0:14:34I don't mind if it dribbles too much.
0:14:34 > 0:14:37I know, cos you get those lovely crispy bits, don't you? It's lush.
0:14:37 > 0:14:40There we are. In.
0:14:40 > 0:14:45'And for the final touch, what better to accompany our meat than horseradish sauce?'
0:14:45 > 0:14:50- You need this, or else it'll be like a Geordie crying at the football results.- Shut up, you, shut up.
0:14:50 > 0:14:54This tasty root has been cultivated in Europe since antiquity,
0:14:54 > 0:14:57but didn't arrive in the British Isles until the 17th Century.
0:14:57 > 0:15:01And now, it's our perfect compliment to our Sunday roast beef.
0:15:01 > 0:15:03Eh voila! Creamed horseradish.
0:15:03 > 0:15:05Homemade!
0:15:05 > 0:15:08There's only one thing left to do now, Kingy.
0:15:08 > 0:15:11And it's my favourite part.
0:15:11 > 0:15:14Right. Let's taste the beef.
0:15:14 > 0:15:16Wow! And a bit of my horseradish here.
0:15:19 > 0:15:21- Oh!- Oh!
0:15:21 > 0:15:22That is great beef.
0:15:22 > 0:15:25Oh, this is great beef. Listen to that roastie.
0:15:27 > 0:15:29That's a crunchy roastie.
0:15:29 > 0:15:34- And the nice thing about a Sunday roast, you've got leftovers.- Mm-hm.
0:15:34 > 0:15:38Now my mam, on Mondays, used to make
0:15:38 > 0:15:43a leek and onion steamed pudding, and you had that with the gravy and the cold cuts of meat.
0:15:43 > 0:15:46- Oh, we were all bubble and squeak people.- Were you? Yeah.
0:15:46 > 0:15:50And my mum's tip for that was, is always mash cauliflower up in your bubble and squeak.
0:15:50 > 0:15:54- Mmm.- So you got your potatoes, your cabbage, put mashed up cauli in it.
0:15:54 > 0:15:55- Oh, wow!- Sacre blue!
0:15:57 > 0:15:59- Oh, yes.- Cheers, mate.
0:15:59 > 0:16:01A job well done.
0:16:01 > 0:16:04Aye.
0:16:04 > 0:16:08Oh! That's it, mate, our beef is definitely on the banquet menu.
0:16:08 > 0:16:14So far, we've covered some pretty traditional ground with Leonie's turbot and our mum's roast beef.
0:16:14 > 0:16:17So I reckon for our next mum, we can be a bit more adventurous.
0:16:17 > 0:16:20I'm up for that, dude. What you got in mind?
0:16:20 > 0:16:24Well, mate, in Loughton, north-east London, Peter and his mum Susan have
0:16:24 > 0:16:27offered to share with us some of their much-loved family dishes.
0:16:27 > 0:16:29Well, what's adventurous about that?
0:16:29 > 0:16:32Well, Susan married into a big Italian family, and the union of food
0:16:32 > 0:16:37cultures resulted in the birth of a brand new Sunday dinner tradition.
0:16:37 > 0:16:40Well, we love Italian food, dude, so we're laughing!
0:16:44 > 0:16:46- Hello!- Hello! I'm Dave.
0:16:46 > 0:16:48- Dave, I'm Peter. - Hello, Peter, I'm Si. How are you?
0:16:48 > 0:16:50- Si, nice to meet you. Nice to meet you.- And you.
0:16:50 > 0:16:52- I can't smell Sunday lunch as we know it.- No?
0:16:52 > 0:16:56No. Neither can... Here, if you've got us here on false pretences, you're for it.
0:16:56 > 0:16:58No. No no, no no. Do you want to come in? This is...
0:16:58 > 0:17:01- Yeah. Lovely.- This is not your traditional Sunday lunch.
0:17:01 > 0:17:04No? Well, that'll be good.
0:17:04 > 0:17:08Inspired by the Italian side of the family, Peter developed a passion for cooking.
0:17:08 > 0:17:13But Susan, his English mum, has given him inspiration from closer to home as well.
0:17:13 > 0:17:16Do you feel under pressure? Your mam's here. It's a watchful eye.
0:17:16 > 0:17:18- Oh!- No. That's all right.
0:17:18 > 0:17:21- I'm sure she'll ask me if she gets stuck with anything.- Oh!
0:17:21 > 0:17:24Oh, a controversial family moment.
0:17:24 > 0:17:26- Oh!- The karma just goes straight over my head.
0:17:26 > 0:17:29- Yeah. Just let it go. - So basically...- They're gone.
0:17:29 > 0:17:34Italian cuisine is a family cuisine, it's tasty and nourishing.
0:17:34 > 0:17:38The secret is fresh, quality ingredients.
0:17:38 > 0:17:40And at the very heart of their Sunday dinner cooking
0:17:40 > 0:17:47is a fantastic chicken broth, simply made with good quality chicken, some seasonal veg, and water.
0:17:47 > 0:17:51Apparently, for years the Italian side of the family used to discard the cooked
0:17:51 > 0:17:57chicken and veg, but Susan brought the perfect economical solution...
0:17:57 > 0:18:02a genuine British pie...and that's what Peter's cooking first.
0:18:02 > 0:18:07Right. While they're sieving through all the chicken and veg, we're going to make a nice white sauce, which is
0:18:07 > 0:18:11- basically just going to be used to kind of add a bit of juiciness to the pie.- Hold it all together.
0:18:11 > 0:18:14- Exactly.- So it doesn't grate. - That's so juicy.- You're picking.
0:18:14 > 0:18:17- Is it nice?- Oh, yeah.- Yeah. Oh, let's have a bit of that, then.
0:18:17 > 0:18:20What Sunday lunches do you remember from when you were a kid?
0:18:20 > 0:18:22My grandparents were gypsies.
0:18:22 > 0:18:24- Really?- Yeah. And they used to supply all the city of London
0:18:24 > 0:18:27with fruit and veg, because people didn't have fridges.
0:18:27 > 0:18:29So food really is in your blood and...
0:18:29 > 0:18:34So, yeah, I was brought up with food. I was brought up with eating...choosing the type of meat,
0:18:34 > 0:18:36- looking at the quality of the meat.- Mmm mmm.
0:18:36 > 0:18:40- And so food was a big part of my family. - You're well into this, aren't you?
0:18:40 > 0:18:43- I mean, you look... - Yeah, I do love it.
0:18:43 > 0:18:46There's a fire in your eyes when you talk about food.
0:18:46 > 0:18:48- Yeah.- Who first lit that fire for you?
0:18:48 > 0:18:50What's your first food memory?
0:18:50 > 0:18:56Probably being on a...standing on a chair in the kitchen next to my granddad carving up the beef and,
0:18:56 > 0:18:58showing me what to do and then, my dad on the other
0:18:58 > 0:19:01side of the kitchen, frying up the veal escallops and things.
0:19:01 > 0:19:03- Right.- And putting it in breadcrumbs and then into the...
0:19:03 > 0:19:07- Escalope. Yeah.- Oh, lovely. - Are you quite happy with that, chef?
0:19:07 > 0:19:10- Oh, it's lovely, that's perfect. - That's the one, isn't it?- Peter.
0:19:10 > 0:19:13- Yeah?- We've picked this chicken to death. What now?
0:19:13 > 0:19:18Excellent. Right. What we're going to do now guys, is we're going to assemble everything into the pie.
0:19:18 > 0:19:21- So...- Oh. Ooh! Yes.
0:19:21 > 0:19:25The pie's coming together now, which is more than can be said for Susan's kitchen.
0:19:25 > 0:19:28She's been waiting for a brand new cooker now for weeks.
0:19:28 > 0:19:30I've just had an epiphanous moment!
0:19:30 > 0:19:34- Yes?- I'm standing where the oven should be.- Yeah.
0:19:34 > 0:19:36What we cooking?
0:19:36 > 0:19:38- Pie.- Right. Where we going to bake the pie?- Oh.
0:19:38 > 0:19:40Peter?
0:19:40 > 0:19:43- Yes, Mother?- What are we doing about the pie?- We could... Yeah...
0:19:43 > 0:19:47You'd think, wouldn't you... excuse me for stating the obvious, you two...
0:19:47 > 0:19:51The telly's coming round. You're cooking risotto, you're cooking broth, and you're cooking...
0:19:51 > 0:19:58- A pie!- Fortunately, Peter only lives round the corner, so at least there's an oven close by.
0:19:58 > 0:20:05While the pie is in the oven, Peter's going to use that fantastic stock for his take on a porcini risotto.
0:20:05 > 0:20:11And now what I've done here is I've got some nice porcini mushrooms, and I've soaked them.
0:20:11 > 0:20:13- Yes.- For about 45 minutes. - Mmm mmm.- Yes.
0:20:13 > 0:20:17- And then I've just fried them off in a little bit of butter.- Right.
0:20:17 > 0:20:21- Lovely.- Now what I'm going to do is basically I'm just going to blend them up.
0:20:21 > 0:20:27- Blimey, I wasn't expecting that. - Almost like a...a porcini paste.
0:20:27 > 0:20:30Time to add the rice. About a handful per person.
0:20:30 > 0:20:31Now this bit's important, isn't it?
0:20:31 > 0:20:36- Yeah.- That you cook the rice for a minute or two, so it's got a nice golden coating in the oil.
0:20:36 > 0:20:39- Literally give it a nice little colour.- Peter adds
0:20:39 > 0:20:42a good glass of white wine, and then his broth, a ladle at a time.
0:20:42 > 0:20:48The broth must be hot, in fact, it must be boiling and not just hot.
0:20:48 > 0:20:53The trick is to wait for the rice to absorb the broth before adding the next ladle.
0:20:54 > 0:20:57You can't rush a risotto, can you?
0:20:57 > 0:21:03- You can't.- When the rice is almost cooked, Peter stirs the porcini through, and seasons to taste.
0:21:03 > 0:21:07- A touch of black pepper.- I feel I'm in a proper Italian restaurant.
0:21:07 > 0:21:10No! The pepper grinder needs to be bigger. Give over.
0:21:10 > 0:21:13- It does. It does. - Well, I'm a modest kind of man.
0:21:13 > 0:21:17Peter finishes the risotto with a little bit of butter and some creme fraiche.
0:21:17 > 0:21:22- Why do you use creme fraiche? - It just gives it that lovely, creamy kind of texture.
0:21:22 > 0:21:27Now, Dave, at this point, we would have melted some parmesan cheese through the risotto, wouldn't we?
0:21:27 > 0:21:31Aye. But not Peter. He puts his on top, just as he serves it.
0:21:31 > 0:21:35This is nearly done. So I think we're kind of ready to plate up.
0:21:35 > 0:21:38- Yes! - And...- Aye. Dig in.- Get tasting.
0:21:38 > 0:21:41- Lovely.- Great! The job's a good 'un.
0:21:41 > 0:21:46With Susan back with our chicken pie, it's time for our Anglo-Italian feast.
0:21:46 > 0:21:52But we've got to decide which of their two fantastic dishes to take to the recipe fair.
0:21:52 > 0:21:55We thought we'd dress for the occasion, you know.
0:21:55 > 0:22:01There you go. This is the risotto that we made from the chicken stock.
0:22:01 > 0:22:03You get a massive flavour from the mushrooms, don't you?
0:22:03 > 0:22:05- I was going to say the mushrooms are really strong, aren't they?- Yeah.
0:22:05 > 0:22:09Beautiful. But that's the great thing about porcinis and cep, they're just so lovely.
0:22:09 > 0:22:13I was quite surprised about you not putting the parmesan through the...
0:22:13 > 0:22:19- Through the risotto itself. Mm-hm.- And just leaving it on top but it really works, it's lovely.
0:22:19 > 0:22:22Sue, how do you feel about Peter cooking the family's dishes?
0:22:22 > 0:22:25It's great that he's doing that and that's what I've encouraged with my children.
0:22:25 > 0:22:30Because if you don't do that, where are you going to keep those recipes if you don't pass them down?
0:22:30 > 0:22:34- And that's how we know how to do these things...- Mm-hm.- ..because they have been passed down.
0:22:34 > 0:22:37Any chance of having a taste of this pie? It's killing us!
0:22:37 > 0:22:40Oh, you've been waiting for this.
0:22:40 > 0:22:44- Well, we want to go English now - we've had enough Italians. - Yeah. OK. It actually comes out OK.
0:22:44 > 0:22:47- Oh, look at that.- Oh! - That looks lovely.
0:22:47 > 0:22:51- Oh, so there you go, Simon. Try that.- Oh, that's fab. Thank you very much.- Enjoy it.
0:22:51 > 0:22:55What you've demonstrated really well today is from one chicken...
0:22:55 > 0:22:58- Yeah.- Yeah. - ..You can have good quality meals.
0:22:58 > 0:23:04- Yes.- That feed a lot of people. - Of course.- Cheers.- Cheers.- Cheers. - It's great having you guys here.
0:23:06 > 0:23:09Peter's porcini risotto carries beautiful Italian flavours.
0:23:09 > 0:23:14It's such a great taste, and it's only possible thanks to his homemade chicken broth.
0:23:14 > 0:23:18This Anglo-Italian melting pot will be a great addition to the banquet.
0:23:18 > 0:23:20Crikey, it's all happening.
0:23:25 > 0:23:31- Inspired by Peter and Susan's fusion cooking, I want more, mate. - Well, Kingy, I can give you more.
0:23:31 > 0:23:33Our final mum has serious
0:23:33 > 0:23:35international culinary influences too,
0:23:35 > 0:23:38this time from the good old US of A!
0:23:38 > 0:23:41Awesome, dude!
0:23:41 > 0:23:47Like thousands of others, her dad was stationed at one of Suffolk's US bases during the Second World War.
0:23:47 > 0:23:49What? An airbase like this one?
0:23:49 > 0:23:53Yes, Si. And what's amazing, that even so far from home,
0:23:53 > 0:23:58soldiers on bases like these didn't have to miss out on the distinctive taste of America.
0:23:58 > 0:24:05For over 100 years, every US army base has had its own shop called the PX,
0:24:05 > 0:24:10selling classic American ingredients to homesick soldiers.
0:24:10 > 0:24:12I reckon they'd have sold everything we'd need
0:24:12 > 0:24:16for our take on an American classic, the key lime pie.
0:24:24 > 0:24:28It's an interesting confection, this, and I think it's one you'll cook at home.
0:24:28 > 0:24:32It's a bit funkier than lemon meringue pie, which is nevertheless a favourite.
0:24:32 > 0:24:35- It's funky, dude!- Just the thing for after Sunday lunch.
0:24:35 > 0:24:41Like an awful lot of these kind of cheesecakey biscuit-based things, it starts off with crushed biscuits.
0:24:41 > 0:24:43- Yes. - We've got our beloved digestives,
0:24:43 > 0:24:49but just to be a bit more authentic, we're mixing 50-50 digestives...
0:24:49 > 0:24:55with Oreo cookies. Now these are weird kind of black charcoaly-looking things, but the Americans love them.
0:24:55 > 0:24:59- To me they look like dog biscuits, you know.- I don't like them myself.
0:24:59 > 0:25:01No, they'll be all right, they're dead sweet.
0:25:01 > 0:25:04Now, you know what to do with this.
0:25:04 > 0:25:06I've got a few suggestions.
0:25:06 > 0:25:09Take a large heavy implement, and you hit it.
0:25:09 > 0:25:13Not too hard, because if you hit it too hard your bag'll burst and you've got crumbs everywhere.
0:25:13 > 0:25:19Now obviously if we put that into a tin and just left it, it would merely be a pile of crumbs.
0:25:19 > 0:25:23Now what binds all this together, it's melted butter.
0:25:23 > 0:25:24Pour that on.
0:25:26 > 0:25:28And just mix that through.
0:25:28 > 0:25:34Now, when this goes cold, the butter will return to its solid state and you will have a crunchy biscuit base.
0:25:34 > 0:25:36So, we want like a little bowl of biscuits.
0:25:36 > 0:25:38So what we do is spread that out.
0:25:38 > 0:25:43- And press it down with your digits. - Now while Dave's knocking out his crumbs,
0:25:43 > 0:25:47I'll separate some eggs because there's two parts to the filling.
0:25:47 > 0:25:52One is yolk-based, the other one is egg-white-based.
0:25:52 > 0:25:59And now what we want to do is whisk the egg yolks until they get a slightly different colour.
0:25:59 > 0:26:03Now if this was a lemon meringue pie, this bit will be the lemon filling in the middle.
0:26:03 > 0:26:07- But it's not, it's a lime, it's a key lime pie.- Look, it's changed colour.
0:26:07 > 0:26:10And you need to get it to that colour...first.
0:26:10 > 0:26:12Look, there we go.
0:26:12 > 0:26:16It's got the zest of two limes - this really is quite a zingy thingy.
0:26:16 > 0:26:19- It is. - We don't want the white pith in.
0:26:19 > 0:26:21Oh, we don't want the pith. There you are, man.
0:26:21 > 0:26:23- Thank you very much. - Now comes the fun part.
0:26:23 > 0:26:26Condensed milk.
0:26:26 > 0:26:29Now, you can get all the measurements and stuff off the website.
0:26:29 > 0:26:32Lime juice.
0:26:33 > 0:26:37This is lovely. It's kind of like a lime juice mayonnaise, isn't it?
0:26:37 > 0:26:39- Lovely, isn't it? - It is lovely.
0:26:39 > 0:26:42I wish you could smell it at home cos it's really nice.
0:26:42 > 0:26:44We've got egg yolks in there, but it is going to be cooked.
0:26:44 > 0:26:49But actually, I always think if you use fresh eggs, there ain't nowt wrong in eating egg yolks.
0:26:51 > 0:26:54- Oh, that's mega. - That is brilliant.- Isn't it?- Oh, yes.
0:26:54 > 0:27:01We're using the egg white to make a traditional meringue, with some vanilla extract, and plenty of sugar.
0:27:03 > 0:27:07We pour in this wonderful...
0:27:07 > 0:27:09limey mixture.
0:27:09 > 0:27:13That really is lovely. It's so zesty, it's tangy, it's gorgeous.
0:27:13 > 0:27:16And as you can see, where we've put the crumbs up the sides of the tin,
0:27:16 > 0:27:20it's made a natural biscuity bowl, with which to pour the lime gloop.
0:27:27 > 0:27:30The meringue goes on the top.
0:27:30 > 0:27:32- Right, mate, there you go.- Right.
0:27:32 > 0:27:34Now you take a fork, and we want peaks.
0:27:34 > 0:27:37Not twin peaks, we want about 30.
0:27:37 > 0:27:39And I always like rocky peaks.
0:27:39 > 0:27:43- If you think about it, they're going to go crispy.- Lovely.
0:27:43 > 0:27:47All you have to do now is put it into a preheated oven, about 160 degrees,
0:27:47 > 0:27:51for about 15 to 20 minutes until it's kind of nice and golden and crispy.
0:27:53 > 0:27:55Look at that!
0:27:55 > 0:28:00And once it's cooked, serve it with cream...with some berries...
0:28:02 > 0:28:04and a wedge of lime sets it off perfectly.
0:28:04 > 0:28:06That looks great.
0:28:06 > 0:28:08- Doesn't it?- Yeah.- Ooh!
0:28:09 > 0:28:12Ah, it's so soft.
0:28:15 > 0:28:17- That is wonderful.- That is mega.
0:28:17 > 0:28:20The lime filling, it's very light and delicate.
0:28:20 > 0:28:22- The meringue's super light, quite crispy.- Mm-hm.
0:28:22 > 0:28:26- And the biscuit base itself, again, we haven't gone too thick. - No.- It's fab.
0:28:31 > 0:28:35That pie is our take on what Americans might like for Sunday dinner.
0:28:35 > 0:28:38But, to get the low-down on what they really do eat,
0:28:38 > 0:28:42we'd better pay a visit to our third and final mum, Julia.
0:28:47 > 0:28:51- Who lives in a house like this? - I don't know, dude.- Let's find out.
0:28:53 > 0:28:55Oh no.
0:28:55 > 0:28:57Mr Thai guide.
0:28:58 > 0:29:01- Hello!- Hello!
0:29:01 > 0:29:04- Lovely to meet you.- I'm Dave. - Hello, Julie, I'm Si.- And I'm Julia.
0:29:04 > 0:29:10Julia's dad, Pat, is from Texas, while her mum, Trisha, is from England.
0:29:10 > 0:29:14Add to that her husband Tony's native American roots, and what do you get?
0:29:14 > 0:29:18Three properly transatlantic kids.
0:29:18 > 0:29:22The dishes that Julia's promised to cook are favourites going back generations.
0:29:22 > 0:29:25Her first dish is something that I've always wanted to try.
0:29:25 > 0:29:28Southern cornbread.
0:29:29 > 0:29:33Is it just rough eye ingredients here or are they all measured?
0:29:33 > 0:29:39- They're all measured.- Right. - And so...- They're all measured!
0:29:39 > 0:29:42- They're all measured!- Yeah. SI WHISTLES
0:29:44 > 0:29:47Is that all supposed to go in then, or just half, or what?
0:29:47 > 0:29:49I don't like it as sweet as they tell me to make it.
0:29:49 > 0:29:51- Don't you? There you go.- Good lass.
0:29:51 > 0:29:56Good lass. The batter is corn meal, salt and sugar, mixed with buttermilk and some oil.
0:29:56 > 0:30:00Then, just like Yorkshire puds, they are baked in smoking hot fat.
0:30:00 > 0:30:05While that's baking, Julia can get on with husband Tony's special marinated ribs.
0:30:11 > 0:30:13So Julia, is your dad from Texas?
0:30:13 > 0:30:16- My dad's from Texas.- It's great.
0:30:16 > 0:30:19Your dad's a cowboy, while your husband's an Indian.
0:30:19 > 0:30:24- I tell you what, I bet there's... I bet there's hell on thanksgiving.- Yeah!
0:30:24 > 0:30:28- And what have we got here? - We've got ribs.- Yes. Now have they been blanched?
0:30:28 > 0:30:33- They have been. They're pork ribs and they have been blanched. - You've cut...you've cut the rack up.
0:30:33 > 0:30:37- You've put them in some water.- Yeah. - Just softened the meat. Bumph! - Absolutely.
0:30:37 > 0:30:41Blanching's great before you grill or barbecue meat because it makes the meat juicy.
0:30:41 > 0:30:43And so we're just going to coat these.
0:30:43 > 0:30:46You're a bit frugal with your glaze, aren't you?
0:30:46 > 0:30:48- Tony normally goes like this.- Yeah!
0:30:48 > 0:30:50Yeah! I'm with Tone!
0:30:50 > 0:30:52- I'm with Tone.- Keep going!
0:30:52 > 0:30:57- My partner's not from these shores and it's great when you get together cooking.- Yeah.
0:30:57 > 0:30:59You have all these kind of different ideas.
0:30:59 > 0:31:02- Different influences and that. - I think the product benefits from it.- It does.
0:31:02 > 0:31:04Dave, it's the same as Jane and I.
0:31:04 > 0:31:07She's from Gateshead and I'm from Newcastle and look...what are you doing?
0:31:07 > 0:31:12I mean, north and south of the Tyne, you could be in different worlds.
0:31:12 > 0:31:14It is. Yeah.
0:31:14 > 0:31:18OK. Now these are done, I'm going to put them in the fridge.
0:31:18 > 0:31:20- Do you want me to do that? - You can.
0:31:20 > 0:31:24- Oh, go on. You can crack on with... What are we doing next? - Buttermilk pie.
0:31:24 > 0:31:26Back across the Atlantic for this one.
0:31:26 > 0:31:29It may sound American, but in fact it's a long-forgotten British pie
0:31:29 > 0:31:32that has become popular in the States.
0:31:35 > 0:31:38Oh, you've brought the cavalry in! Hey, steady on!
0:31:38 > 0:31:41- I have. It's Kate, yes.- Now...- This is my daughter Kate and she's...
0:31:41 > 0:31:45- I'm creaming.- ..creaming the sugar and the butter, aren't you, Kate?
0:31:45 > 0:31:47- I am.- And is that the start of the buttermilk pie?- Yes.
0:31:47 > 0:31:51- So many pies start in the same way, don't they?- They do, Dave.
0:31:51 > 0:31:54- They do, dude, they do. - When you cream the butter together with the sugar,
0:31:54 > 0:31:58- it reaches a point where it changes colour and that's when you know it's right.- Exactly.
0:31:58 > 0:32:04So do you get great pleasure in handing down recipes to your daughter that your mum's passed onto you?
0:32:04 > 0:32:08- The pleasure I think is knowing that there's going to be a continuation...- Mm-hm.
0:32:08 > 0:32:12..of something that's been going on for 100... More than 100 years in this case.
0:32:12 > 0:32:14Once the sugar and butter have been creamed...
0:32:14 > 0:32:19- Julia asked us to gradually add five beaten eggs.- Just beat it.
0:32:19 > 0:32:22# Mm-mm mm mm mm, mm-mm, mm mm. #
0:32:22 > 0:32:24At this point we put in two tablespoons of flour.
0:32:24 > 0:32:26- Right.- Add a little pinch of salt.
0:32:26 > 0:32:29- Oh!- And, a teaspoon of the vanilla extract.
0:32:30 > 0:32:34OK. Now, we pour the buttermilk in.
0:32:34 > 0:32:37Now buttermilk is a by-product of making butter.
0:32:37 > 0:32:41- It's the bit that's left when you take the solid lumpy buttery bits out of the milk.- Ah!
0:32:41 > 0:32:44You can see it's kind of separated.
0:32:44 > 0:32:46- Well, I thought it'd split, I thought it was me.- No. No.
0:32:46 > 0:32:48It gives it a really grainy texture.
0:32:48 > 0:32:50- Nice. - Oh, nice!- Yeah.
0:32:50 > 0:32:52And then you just add a little bit of zest. There we go.
0:32:52 > 0:32:53And literally just a teaspoon. OK.
0:32:53 > 0:32:55And now we just pour it in. Kate.
0:32:55 > 0:32:59- Yeah.- Can you tilt the back of that for me? Thank you.
0:32:59 > 0:33:01And you can see how it's separated.
0:33:01 > 0:33:05- Mother and daughter in perfect harmony.- We're a good team.
0:33:05 > 0:33:07It's not a bowl you'd want to lick out, though, is it really?
0:33:07 > 0:33:10- It isn't.- Right. Let's get it in.
0:33:10 > 0:33:14200 for ten minutes and, then down to 180 for 40.
0:33:14 > 0:33:16Right. Oh, it's quite a long bake.
0:33:16 > 0:33:20- Yeah.- So what are we going to do in the meantime?
0:33:20 > 0:33:22Do you know, I think Julia's got something up her sleeve.
0:33:22 > 0:33:25- What's here? Ooh! - Right. A little surprise for you.
0:33:25 > 0:33:27- What's that, then? - It's a bit of a sad surprise.
0:33:27 > 0:33:30- You're going to see it. - Ooh!- Ooh!
0:33:30 > 0:33:34It's a 400 Honda four with a...with wibbly exhaust pipes.
0:33:34 > 0:33:37- It is.- SuperSport? - Whose is that?- That's mine.
0:33:37 > 0:33:38- Are you a biker chick?- I am.
0:33:38 > 0:33:41I stopped riding it because the leathers didn't fit any more, and...
0:33:41 > 0:33:43It's never bothered me.
0:33:43 > 0:33:48No. And it's...it's...it was...it needed a little bit of work done to it and I...I left it and now
0:33:48 > 0:33:50I've left it and left it and left it, and look at it.
0:33:50 > 0:33:52- Get that bike in. - I will.- It's great.
0:33:52 > 0:33:54- That would do up easy.- It would.
0:33:54 > 0:33:56She rides like a dream when she's going.
0:33:56 > 0:34:00- It's just that I need to get her going again.- Fab.
0:34:00 > 0:34:06Well, mate, I reckon it's time to get out and sample this American-style cookout Sunday dinner.
0:34:06 > 0:34:09From Tony's Cherokee Indian heritage we've got traditional corn bread,
0:34:09 > 0:34:13a favourite across the States, as well as a spiced-up Tex-Mex version.
0:34:13 > 0:34:20There's also Tony's barbecue spare ribs, a freshly baked buttermilk pie, and Julia has also slipped in
0:34:20 > 0:34:23some Boston beans, a real cowboy favourite.
0:34:25 > 0:34:29To help us demolish this vast array of food are the rest of Julia's family.
0:34:29 > 0:34:30Oh, wow!
0:34:30 > 0:34:32Here we go. It looks like everyone's here.
0:34:32 > 0:34:35- Oh, look, yes, the full team.- Yeah.
0:34:35 > 0:34:38- Fabulous.- And does this remind you of being back in America?
0:34:38 > 0:34:41- Yes, it does. - Well, it most definitely does, yeah.
0:34:41 > 0:34:43- I'm afraid so.- Outside eating.
0:34:43 > 0:34:45Eating outside. Spare ribs and cornbread.
0:34:45 > 0:34:47It's all lovely, you can't beat it.
0:34:47 > 0:34:49This is what Texans would have. Yes?
0:34:49 > 0:34:55- This is what Texans would have, yeah.- OK. OK.- And the cornbread here was originally an Indian food.- OK.
0:34:55 > 0:34:58And they taught the Pilgrims how to make it.
0:34:58 > 0:35:00And ever since then, we've been having cornbread.
0:35:00 > 0:35:02Everyone help yourself! I've got mine.
0:35:02 > 0:35:04Beans, Kingy?
0:35:04 > 0:35:05Oh, absolutely.
0:35:05 > 0:35:09Reach down with your fingers and grab a spare rib there, because you're going to eat it
0:35:09 > 0:35:11- with your fingers as well. - Mmm mmm.- Great. OK.
0:35:11 > 0:35:14- Mm. Let's see if I can... - Oh, this is brilliant.
0:35:14 > 0:35:17- I do love the Texan cornbread. It really is a meal in itself. - It really is.
0:35:17 > 0:35:20It's kind of...you could put so many different things in it.
0:35:22 > 0:35:25- What do you think of the spare ribs then?- Oh, ho ho ho!
0:35:25 > 0:35:27I think you could do with more of them.
0:35:27 > 0:35:29I'm glad there's some left, put it that way. That's...
0:35:29 > 0:35:32I said you can't beat this kind of food.
0:35:32 > 0:35:36Whether you're here or in Texas, it's still the same, it's good.
0:35:36 > 0:35:39Oh, I like that. Can you make an emphasis on that "good"?
0:35:39 > 0:35:41I want to learn how to talk like your dad.
0:35:41 > 0:35:43It's goo-ood.
0:35:43 > 0:35:45I'm just about to get messier. Can we have seconds?
0:35:45 > 0:35:47- Yeah. Course you can. - I've looked and I can't get any more meat off that bone.
0:35:47 > 0:35:52Well, don't eat too much because we've got buttermilk pie to have.
0:35:52 > 0:35:53Oh, I might have to save myself.
0:35:53 > 0:35:56Well, you never have done before.
0:35:56 > 0:35:58You're right, that would be a first.
0:35:58 > 0:36:02Oh, look. Oh! Looking good, looking good!
0:36:02 > 0:36:08Yeah. And the biggest strawberry and some raspberries. Fine.
0:36:08 > 0:36:12- Thanks, darling. Fantastic.- And one fork.- Thank you very, very much.
0:36:12 > 0:36:16Oh, wonderful! You're going to get yours in a minute, dude.
0:36:16 > 0:36:19Well, I know. It's the Hairy BIKER-S, you know.
0:36:19 > 0:36:22- S...s...s... Plural.- Sorry!
0:36:22 > 0:36:24- Spoon or fork? - Oh, I'll have fork.
0:36:26 > 0:36:29Mm. It's lovely. It's lemony.
0:36:29 > 0:36:33Oh, yeah. The lemon zest comes through great, doesn't it?
0:36:33 > 0:36:34Yeah. Tricia.
0:36:34 > 0:36:36Tricia, what do you reckon?
0:36:36 > 0:36:39I think it's delicious. I think it's better than mine.
0:36:39 > 0:36:41- Really.- Oh!
0:36:41 > 0:36:43That's kind of her.
0:36:43 > 0:36:47- Julia.- Yeah. - We're having a massive food event.
0:36:47 > 0:36:51All these recipes that's come down from your mum to you, you've passed onto Kate.
0:36:51 > 0:36:55- Share them with the nation. Would you like to join us? - I'd really love to.
0:36:55 > 0:36:59- Thank you. Thank you for asking. - Brilliant. Bring the gang.- I will. - On behalf of Dave and I, thank you.
0:36:59 > 0:37:04It's been a great privilege to be involved, and thank you for putting up with us all day.
0:37:04 > 0:37:07- You've been absolute stars. - SOMEONE BREAKS WIND
0:37:07 > 0:37:10That was the dog, it was not me!
0:37:17 > 0:37:20Whilst a cookout might not be your idea of a Sunday dinner...
0:37:20 > 0:37:23It sure works for us. The barbecue ribs
0:37:23 > 0:37:24and the baked beans may be familiar,
0:37:24 > 0:37:29but the fantastic Tex-Mex corn bread and the amazing buttermilk pie
0:37:29 > 0:37:30was just something else.
0:37:30 > 0:37:35So, dude, I reckon we've got everything sorted for our recipe fair banquet.
0:37:35 > 0:37:41Susan and Leonie's posh nosh, poached turbot with that great prawn sauce.
0:37:41 > 0:37:44Peter's porcini risotto made with that fantastic stock.
0:37:44 > 0:37:50Then of course Julia, and her Boston baked beans and that delicious cornbread.
0:37:50 > 0:37:54And to complement those, mate, we've got our classic roast beef.
0:37:54 > 0:37:57And that great citrusy key lime pie.
0:37:57 > 0:38:01So, dude, bring on the recipe fair.
0:38:04 > 0:38:10- The morning of the recipe fair has arrived.- The stage is set for a fantastic day of foody fun.
0:38:10 > 0:38:14The big top is going to be the home to our Sunday dinner cookery demo.
0:38:14 > 0:38:17But before that, the three other tops are going to be filled with mums,
0:38:17 > 0:38:20sharing recipe secrets with each other.
0:38:20 > 0:38:22And Gerard Baker, our food historian,
0:38:22 > 0:38:26will be shedding light on all the dishes that the mums bring along.
0:38:26 > 0:38:30The recipe fair visitors are waiting patiently.
0:38:30 > 0:38:34But before we can let those lucky people in, we've got to show our
0:38:34 > 0:38:37VIP mums where there'll be cooking for the banquet later.
0:38:37 > 0:38:41This is your tent, and your kitchen.
0:38:41 > 0:38:43You know, you're going to have to help each other with
0:38:43 > 0:38:46your recipes, because you cannot all cook in that kitchen at once.
0:38:46 > 0:38:50What's up? A nice cup of tea. LAUGHTER
0:38:50 > 0:38:55- Have a look at that. - It's a brilliant kitchen, there's a proper professional range, the lot.
0:38:55 > 0:38:57- Enjoy.- Perfect.
0:38:57 > 0:39:02With our mums about to start their prep for the Sunday dinner banquet, it's time to open the fair.
0:39:04 > 0:39:08We'll be coming back to our kitchen under canvas, later.
0:39:08 > 0:39:10But we're not the only ones doing the cooking.
0:39:10 > 0:39:14Over in the other top, we've got some special guest caterers.
0:39:14 > 0:39:18Since 1890, there's been a Chinese community in the UK.
0:39:18 > 0:39:21So we've invited some of their best cooks to come and feed and inspire
0:39:21 > 0:39:25our visitors to the recipe fair with their take on Sunday dinners.
0:39:25 > 0:39:29And over in the little top, Gerard and the recipe swappers are already in full swing.
0:39:29 > 0:39:32- How are you doing?- Good. - Good. I'm very well, yes, very...
0:39:32 > 0:39:33- How are you two?- Good. Great.
0:39:33 > 0:39:35- It's going cracking.- How's it going? - And it's going great.
0:39:35 > 0:39:39Just have a look at this. We've got this wonderful book from Sri Lanka.
0:39:39 > 0:39:41- That is wonderful.- It's this lady's great grandmother's.- Wow!
0:39:41 > 0:39:45There's some delicious things, all with some spices and,
0:39:45 > 0:39:50really subtle spicing that we...you know, you tend to think of...of Sri Lankan food as being really spicy.
0:39:50 > 0:39:55- Yes.- But actually they're all really subtle, with cloves and cinnamon and fantastic things.
0:39:55 > 0:39:57Do you still cook from this book?
0:39:57 > 0:40:01- Yes.- Do you, really?- Yes. That's why it's in such a state.
0:40:01 > 0:40:05As you can see, it's well thumbed. And we've got a lovely boiled fruit cake.
0:40:05 > 0:40:07- Oh!- Thank you.- Helen, you've just become our favourite person.
0:40:07 > 0:40:11- Thank you.- It's already cut up for you.- Yes.- Thank you.
0:40:11 > 0:40:15- So this is a boiled fruit cake. What does that mean?- I'll try a bit. - It's an easy way of making a cake.
0:40:15 > 0:40:18- Just shove everything in and boil it up.- Oh, that's light.
0:40:18 > 0:40:21Because it makes everything really nice and soft and very light.
0:40:21 > 0:40:24Boiling the dried fruit in tea, for example, before you add
0:40:24 > 0:40:27it to the cake mixture, is an age old technique.
0:40:27 > 0:40:33It really gives the fruit extra depth of flavour and keeps the whole cake moist.
0:40:33 > 0:40:37Gerard, when did we first start eating fruit cakes in this country?
0:40:37 > 0:40:40We started...really started in the Middle Ages when
0:40:40 > 0:40:44- people started flavouring and using fruit to sweeten recipes.- Yes.
0:40:44 > 0:40:47When...before we really had any kind of sugar.
0:40:47 > 0:40:49We had honey, but fruits have always been a way of sweetening.
0:40:49 > 0:40:51- We've all got a sweet tooth in this country, haven't we?- Yeah.
0:40:51 > 0:40:55Yeah. So medieval recipes have a lot of dried fruit, and candied fruit.
0:40:55 > 0:40:57- Things like candied ginger...- Yes.
0:40:57 > 0:41:00..appear in lots of Medieval recipes. Even...more...
0:41:00 > 0:41:03- As much with meat and fish as in cakes.- Can we have your recipe?
0:41:03 > 0:41:05- You can.- Brill. - Yes.- Can we stick it on the wall?
0:41:05 > 0:41:07Definitely. It's on the wall already.
0:41:07 > 0:41:10Is it here? The sisters are doing it for themselves. Go on, girl!
0:41:10 > 0:41:12- Well, I'm going to cut this up and share it around.- Yes. Please do.
0:41:12 > 0:41:18- Cos there's lots of...- No. You don't have to do that! No no! No, man.
0:41:18 > 0:41:20- Kingy.- No, man.
0:41:20 > 0:41:22So if you want to cook Helen's boiled fruit cake,
0:41:22 > 0:41:25all the details are on the website.
0:41:25 > 0:41:30Along with all the recipes we've pinned up on our recipe board.
0:41:30 > 0:41:33In the other top, visitors are learning the secrets of dim sum.
0:41:33 > 0:41:36The bean sprouts have to be really dry.
0:41:36 > 0:41:38Not sort of wet.
0:41:38 > 0:41:42It may not look like Sunday dinner, but dim sum - lots of small dishes like these
0:41:42 > 0:41:46is a classic thing to eat on Sundays for some families.
0:41:46 > 0:41:50Inside the dumpling is some chopped pork,
0:41:50 > 0:41:56and prawns. And some dry prawn as well is a...is a secret ingredient.
0:41:56 > 0:41:59And then season it and mix it together.
0:41:59 > 0:42:03Even though the components may be different from our mums' Sunday dinner,
0:42:03 > 0:42:06Chinese dim sum is still all about eating together.
0:42:06 > 0:42:11I'm going to definitely get the recipe and taste...try that myself. It's wonderful.
0:42:13 > 0:42:16- Everywhere you look here are happy people.- I know, mate.
0:42:16 > 0:42:19But that's what good food does.
0:42:19 > 0:42:24And, it seems like everyone here is really sharing something special.
0:42:24 > 0:42:28You're right. And our VIP cooks looks like they're learning from each other as well.
0:42:28 > 0:42:31Now, while they crack on with the food for tonight's banquet,
0:42:31 > 0:42:37I reckon that there's time for a bit of fun, village fete style.
0:42:37 > 0:42:41Roll up, roll up. It's time for the old tech, new tech challenge.
0:42:41 > 0:42:44And this week, it's potato peelers.
0:42:44 > 0:42:48- Pit yourself against the peelers, and us.- Come here, gorgeous.
0:42:48 > 0:42:54Today our mums are going to be competing with us, to peel two potatoes as fast as possible.
0:42:54 > 0:42:58We've got six different types of potato peelers, starting with a classic.
0:42:58 > 0:43:01I'm going to use a Lancashire peeler, because I was born in Lancashire.
0:43:01 > 0:43:05Reputedly designed by a blacksmith called Thomas Williams
0:43:05 > 0:43:09around 150 years ago, this is the peeler that started it all off.
0:43:09 > 0:43:11And at the other end of the scale...
0:43:11 > 0:43:15That's a roto kind of barrel-shaped modern potato peeler.
0:43:15 > 0:43:17It's the only one that doesn't have a blade.
0:43:17 > 0:43:20No, dude. Its rough surface works like sandpaper,
0:43:20 > 0:43:22to rub the skin off the tatties. And this one!
0:43:22 > 0:43:26- That?- It's like an electric potato peeler.
0:43:26 > 0:43:27Can you imagine such a thing?
0:43:27 > 0:43:31One doesn't know whether that's for your potato or your bikini line!
0:43:31 > 0:43:34According to the manufacturer, the oscillating blades take
0:43:34 > 0:43:39only a thin layer of skin off to preserve the potato-y goodness.
0:43:39 > 0:43:43This one is the Dalton Classic, a favourite in Australia.
0:43:43 > 0:43:46Its design is an evolution of my Lancashire peeler.
0:43:46 > 0:43:53As is the popular Y peeler, the first example of which was designed in Switzerland in 1947.
0:43:53 > 0:43:57But the daddy of them all is a small vegetable knife.
0:43:57 > 0:44:02Classic, but will it stand a chance against the purpose-built rivals?
0:44:02 > 0:44:04- Right. Contenders.- Are you ready?
0:44:04 > 0:44:06Three two one, go!
0:44:08 > 0:44:12The art of peeling potatoes is to take as little skin off as possible.
0:44:12 > 0:44:14Which is always a struggle with a straightforward knife.
0:44:14 > 0:44:20- But it's not just the knife that's struggling today.- It's not working. My machine's broken.
0:44:20 > 0:44:23What do you mean, it's not working, your machine's broken? Ah, Mrs!
0:44:23 > 0:44:28Clearly, the rotato is designed to work with smaller potatoes.
0:44:28 > 0:44:32- And it's not the only one that's having difficulty.- Hey, it only goes one way, this!
0:44:37 > 0:44:39Did you find it? Yes!
0:44:39 > 0:44:41One up for the Australian peeler!
0:44:41 > 0:44:43- We've got a winner.- Hey!- Oh!
0:44:45 > 0:44:50So, in our not so scientific test, the simple peeler designs have triumphed over the hi-tech
0:44:50 > 0:44:53alternatives, and the Dalton Classic has come out on top.
0:44:53 > 0:44:58Back in Gerard's Little Top, the recipe swap board is filling up.
0:44:58 > 0:45:02- As is his belly.- It's a hard job, but someone has to do it.
0:45:02 > 0:45:03- Vicky!- Yes.
0:45:03 > 0:45:05I saw this come in earlier
0:45:05 > 0:45:08today and I thought, I would like to eat a piece of that.
0:45:08 > 0:45:11Tell us about this delicious-looking plait.
0:45:11 > 0:45:16Well, I've adapted it from a recipe from this Good Housekeeping book.
0:45:16 > 0:45:20I like apple pie, but I find that pastry's too fatty for me now.
0:45:20 > 0:45:24- Yeah.- And this uses only two ounces of fat to four ounces of flour.
0:45:24 > 0:45:28- And I really want to taste this. - Of course.- Thank you.
0:45:32 > 0:45:36Tell us then, Mark, was this something that your mum made? Was this a...
0:45:36 > 0:45:40Rag puddings were actually commonplace, because a lot of people
0:45:40 > 0:45:43- in Lancashire back in the '60s didn't even have a cooker.- Yes.- So it was...
0:45:43 > 0:45:47The only way of cooking was actually on the, on the actual fire.
0:45:47 > 0:45:50And was it a Sunday lunch thing that would be left whilst you went to church?
0:45:50 > 0:45:53Well, you'd just throw it all together, throw it in the pot.
0:45:53 > 0:45:56On the fire and then you'd leave it for a...you know, about four hours.
0:45:56 > 0:45:59Oh, wow! Fabulous.
0:45:59 > 0:46:03It may look odd to us now, but rag pudding, basically a boiled roulade
0:46:03 > 0:46:07of minced meat and pastry, is a real classic part of Lancashire cuisine.
0:46:07 > 0:46:11- Traditionally wrapped in scraps of cloth...- Or as they're called up there, rags...
0:46:11 > 0:46:14That were easily available from the region's cotton mills.
0:46:14 > 0:46:17It's great.
0:46:17 > 0:46:19I'm going...
0:46:19 > 0:46:20It's so good.
0:46:20 > 0:46:23I have to say, being a boiled pudding,
0:46:23 > 0:46:27it's pale and we're used to dark, browned, crisp.
0:46:27 > 0:46:31- But this is fantastic.- With Gerard's recipe sharers getting a true taste of the North...
0:46:31 > 0:46:37We've finally got a moment to taste Sunday dinner from a little further afield.
0:46:37 > 0:46:40THEY SING
0:46:43 > 0:46:46Yes, dude, it's our Chinese gang and their dim sum banquet.
0:46:47 > 0:46:50They've cooked up a real feast including sweet and sour pork
0:46:50 > 0:46:56Hong Kong style, and a duck in a yellow bean sauce. Oh, I can't wait.
0:47:00 > 0:47:02And of course, the Chinese dumplings.
0:47:02 > 0:47:04- That's the best dim sum I've ever tasted.- Ah, yes.
0:47:04 > 0:47:08Yes? There you go some duck, some special Chinese duck.
0:47:08 > 0:47:10- Oh!- Wow, yes!- It's beautiful.
0:47:10 > 0:47:13- It's beautiful, isn't it? - Oh, it's really tangy.
0:47:13 > 0:47:14- Oh, yeah, yeah.- Yeah.
0:47:14 > 0:47:16Spare ribs.
0:47:16 > 0:47:19- With a cream sauce. How's that? - Oh, it's fantastic. Fantastic.
0:47:19 > 0:47:24No wonder your tent's been mobbed all day.
0:47:24 > 0:47:26- This is lovely. - Oh, lovely, hey?
0:47:26 > 0:47:29- Oh, yeah.- Yeah?
0:47:29 > 0:47:31Hey, put your finger like this.
0:47:31 > 0:47:33LAUGHTER
0:47:35 > 0:47:39- Oh, that's it. That's it. - But what I love is, it's a family thing, isn't it?
0:47:39 > 0:47:42I mean, it's...it's families getting together.
0:47:42 > 0:47:45- Yeah.- Everybody, like the...the grandparents or whatever.
0:47:45 > 0:47:49Every Monday, they get together. They cook, they have a party, they have a good time.
0:47:49 > 0:47:53That's like a Sunday lunch or a Monday lunch, that's what it's about.
0:47:53 > 0:47:55- And that's what brings people together.- Yeah.
0:47:55 > 0:47:59- The food.- Thank you.- It's brilliant. Thank you very, very much. - Thank you.
0:48:03 > 0:48:09Next door in the mums' top, Peter, Leonie and Julia's banquet preparations are well on track.
0:48:09 > 0:48:11- How's it going, Leonie?- Yeah, it's going fine. I'm just scoring.
0:48:11 > 0:48:17- The thing is, if you get a fish like that, that's about as good as it gets, isn't it?- Yeah.
0:48:17 > 0:48:20Is it a bit intimidating under the watchful eye of your mum, cos she's...?
0:48:20 > 0:48:23- Not at all.- No? - No. Do you find her intimidating?
0:48:23 > 0:48:26- Yes.- Yeah.- She scares me, your mum.
0:48:26 > 0:48:29How's it in the hot house?
0:48:29 > 0:48:32- It's really going all right.- Good. - I'm trying to get this stock right.
0:48:32 > 0:48:33I'm just tasting the broth.
0:48:33 > 0:48:35- Fantastic. It's going well. - It is. All good.
0:48:35 > 0:48:39- And you two are still speaking, which is brilliant.- But we've had a few arguments.
0:48:39 > 0:48:42- We have.- Ah, OK.- Well, I've actually just asked my mum for some advice.
0:48:42 > 0:48:45- Oh, yes.- And... - Because Mum knows best!
0:48:49 > 0:48:52- How's it going, girls? - Oh, really well, thank you.
0:48:52 > 0:48:55- Oh, yes.- This is ready to go into the cornbread.
0:48:55 > 0:48:58- And this goes in the oven, doesn't it?- It does. Yeah.
0:48:58 > 0:49:00- This was one of our favourites, wasn't it?- The cornbread.- Ah!
0:49:00 > 0:49:02- And the beans. - Yeah?- Have you had a nice day?
0:49:02 > 0:49:06- Absolutely fantastic.- Has there been many people asking for the recipes?
0:49:06 > 0:49:10- Yes. Loads of people asked what's going on and sharing, chatting, it's been fun.- Good.
0:49:10 > 0:49:14Really, it's sort of an information exchange.
0:49:14 > 0:49:17- Great.- And that's lovely cos that's what it's about.- Yeah.
0:49:17 > 0:49:20- And as long as that's happening, we're laughing, aren't we?- Yeah.
0:49:20 > 0:49:21- Absolutely.- It's great.
0:49:21 > 0:49:24Well, they look like they've got their side of the banquet under control.
0:49:24 > 0:49:28Which just leaves our mams' desserts to do.
0:49:28 > 0:49:31Come on, then, mate, everyone's waiting in the big top for us to start cooking.
0:49:31 > 0:49:34- This has got to be the best Sunday dinner pudding.- It has!
0:49:34 > 0:49:39This is one that, both my parents used to do and your mam used to do.
0:49:39 > 0:49:42It was me mam's favourite dessert.. a rum baba.
0:49:42 > 0:49:49Now, our trick with a rum baba is, we have some raisins which we soak or macerate in rum, so that when you eat
0:49:49 > 0:49:54the rum baba, these curranty rum kind of bombs go off in your head and it's great.
0:49:54 > 0:49:57So first off, currants in pan. A splash of water.
0:49:57 > 0:49:59It's great cos they puff up.
0:49:59 > 0:50:02This is a quick way of puffing up your currants.
0:50:02 > 0:50:06And about four tablespoons of rum. That's about four.
0:50:06 > 0:50:09These are rum baba moulds.
0:50:09 > 0:50:12Now, rum baba moulds are notorious for sticking,
0:50:12 > 0:50:15so you really need to grease them well.
0:50:15 > 0:50:16Only butter will do
0:50:16 > 0:50:19cos the flavour of anything else will taint the baba.
0:50:19 > 0:50:21And what was special about your mum's rum babas?
0:50:21 > 0:50:23The size of them.
0:50:23 > 0:50:26Yeah? LAUGHTER
0:50:26 > 0:50:32- They'll take... Oh! Oh, quite amazing.- Add a packet of dried yeast, and a teaspoon full of salt.
0:50:32 > 0:50:38- Take some butter now. I'm going to work that into crumbs, while my friend gets a batter in.- Now eggs!
0:50:38 > 0:50:41What you've got to do, is put four eggs in a bowl. It's very simple.
0:50:41 > 0:50:43Do you know what that is?
0:50:43 > 0:50:45Moo juice.
0:50:45 > 0:50:48That is honey.
0:50:48 > 0:50:51Waiting for the dry goods.
0:50:53 > 0:50:58Now comes the hard work. Beating the milky egg mixture into the dry ingredients.
0:50:58 > 0:51:02And, you know, Kingy, it'll take about five minutes to get it smooth and glossy.
0:51:02 > 0:51:06You could of course use a blender or a hand whisk, you know, something mechanical.
0:51:06 > 0:51:10Or else just get in a Geordie. Good lad!
0:51:12 > 0:51:15Right. That's the consistency you're looking for.
0:51:15 > 0:51:20Once you've added the rum-soaked currants, you need to pour the mixture into the moulds.
0:51:20 > 0:51:23Fill them about half full to give them space to rise.
0:51:23 > 0:51:26Right. Now when you've filled your moulds carefully...
0:51:26 > 0:51:28Without spilling any of it or anything.
0:51:28 > 0:51:30It's got yeast, it's going to rise up.
0:51:30 > 0:51:34We need to set this aside and leave it to kind of double in size, for about an hour.
0:51:34 > 0:51:37One hour later...
0:51:38 > 0:51:40That's how they should look.
0:51:40 > 0:51:44You see they've swelled up. Just put those into a medium hot oven,
0:51:44 > 0:51:46about 190 degrees, for 12 to 15 minutes,
0:51:46 > 0:51:48and they're golden and lovely.
0:51:48 > 0:51:51Once the babas are in the oven, it's time to make a syrup.
0:51:51 > 0:51:56It's a classic sugar syrup, with the addition of the water from the currants.
0:51:56 > 0:52:00And some extra rum for a big kick of booze.
0:52:00 > 0:52:03And a nice squirt of honey, just to temper the rum.
0:52:03 > 0:52:05And I want to give that a good blast, a good boil.
0:52:05 > 0:52:10Because seriously, you don't want to get your nippers paralytically drunk, do you?
0:52:10 > 0:52:12That'll do. So we'll just let that cool now.
0:52:12 > 0:52:18After 15 minutes in the oven, the babas should be brown and risen.
0:52:18 > 0:52:20And once they've cooled, they get the syrup treatment.
0:52:20 > 0:52:24- Those are lovely.- Wouldn't you agree, that that is a lovely thing?
0:52:24 > 0:52:27- Yes.- That's a brillo baba.
0:52:27 > 0:52:32Now you'll be amazed at how much syrup a good baba can take in.
0:52:32 > 0:52:34Look at that. LAUGHTER
0:52:34 > 0:52:37We're going to serve these tonight, in about two hours,
0:52:37 > 0:52:42and the syrup will have really...and that long time to soak into them.
0:52:42 > 0:52:47But we're just going to cheat with a couple cos we want to have a nibble. So I just turn those over, carefully.
0:52:47 > 0:52:51- Look at this.- Only...only...only a Virgo could do this.
0:52:51 > 0:52:54Is anybody here good at doing quenelles?
0:52:54 > 0:52:56Are you? Come here.
0:52:56 > 0:53:00Come here. You do us a baba and we're going to do quenelles.
0:53:00 > 0:53:02- So, this will be the...- Hello, pet.
0:53:02 > 0:53:06- Hello!- This will be the posh way of serving your baba.
0:53:06 > 0:53:08Oh, yeah. The posh way of serving a baba.
0:53:08 > 0:53:10- Dead posh.- Let's not get this wrong.
0:53:10 > 0:53:15- Shall we have a little trail of red currants on the side?- Oh, look! - Look at that!
0:53:15 > 0:53:17Now that's a quenelle. Yes!
0:53:17 > 0:53:18Oh!
0:53:25 > 0:53:27Fantastic.
0:53:29 > 0:53:31- Are you going to do yours now? - No. You're fired!
0:53:31 > 0:53:34So that's kind of one way of a baba.
0:53:34 > 0:53:38Now the other way, we'll do the way my mam would do it.
0:53:38 > 0:53:44- Go on, Dave, go on!- You just pipe the cream in the middle, like that.
0:53:44 > 0:53:48And then you put a cherry on the top, like so.
0:53:48 > 0:53:52My mother would be proud.
0:53:52 > 0:53:54Oh!
0:53:54 > 0:53:56Rum babas.
0:53:56 > 0:54:00APPLAUSE AND CHEERING
0:54:02 > 0:54:04What a day, and what a celebration of mums' cooking.
0:54:04 > 0:54:11From China to Sri Lanka, Jersey to middle England, we've shared and collected hundreds of recipes.
0:54:11 > 0:54:14But Kingy, that's only part of what today is about.
0:54:14 > 0:54:19I know, Dave. The smells that have been coming out of the mums' kitchen tent have been something else.
0:54:21 > 0:54:25- And now we finally get the chance to taste what they've been slaving at all day.- You're right.
0:54:25 > 0:54:31- Bring on the banquet. - Grub's up, everybody!
0:54:31 > 0:54:33We've invited 30 discerning foodies.
0:54:33 > 0:54:35Including some of our VIP mums' families.
0:54:35 > 0:54:39To enjoy our inspirational Sunday dinner.
0:54:39 > 0:54:41We need to present the mothers.
0:54:41 > 0:54:44And first, we have Peter, who's not strictly speaking a mother.
0:54:44 > 0:54:46Come on.
0:54:46 > 0:54:51Right down here. Come on, Leonie, put the fish down, love. Come on.
0:54:51 > 0:54:55Da da da da da da! Oh, come on, girl!
0:54:55 > 0:54:59Now, and last but not least, we've got our Julia.
0:54:59 > 0:55:01Oh, here she comes, our Jules. Come on, girl!
0:55:03 > 0:55:05So you've heard of tasting menus.
0:55:05 > 0:55:08This is like a tasting menu, but with Sunday dinners.
0:55:08 > 0:55:14What's great about it is that these are Sunday lunches that people actually have.
0:55:14 > 0:55:19- Yeah.- It might not be traditional but the thing is, it's what people eat on a Sunday.
0:55:19 > 0:55:20- Bon appetit!- Bon appetit!
0:55:23 > 0:55:28Rather than having each of the Sunday dinner dishes as a separate course...
0:55:28 > 0:55:32We're going to serve all the amazing main courses at the same time.
0:55:32 > 0:55:35Susan and Leonie's poached turbot.
0:55:35 > 0:55:37Peter's porcini risotto.
0:55:37 > 0:55:40Julia's Texan cornbread with Boston beans.
0:55:40 > 0:55:45Side by side with our take on both our mams' Sunday roast.
0:55:45 > 0:55:47Does anything look better than that?
0:55:47 > 0:55:49A standard rib roast. Come on! Wait.
0:55:52 > 0:55:55Now who wants a well done bit? It's perfectly cooked.
0:55:55 > 0:56:00It may not be the traditional way of eating dinner, but I bet that no-one here's going to mind.
0:56:00 > 0:56:05And there's something just comforting and familiar, isn't there, with this.
0:56:05 > 0:56:08That's proper beef, isn't it?
0:56:10 > 0:56:14- Well done.- Thank you.- Fantastic. That's fantastic. Dave?
0:56:16 > 0:56:18- Yeah?- Is Fred Flintstone in?
0:56:18 > 0:56:21I think I've got his brake pedal.
0:56:21 > 0:56:23- Are you having a nice time?- Yeah.
0:56:23 > 0:56:26- Very much.- That's the main thing. - Oh, yes, please. Thank you.
0:56:26 > 0:56:28Mate, you know what?
0:56:28 > 0:56:33When we started this journey, I knew that Sunday dinners was going to be something special.
0:56:33 > 0:56:38But seeing all this here today, well, what strikes me is the sheer variety of the dishes we've tasted.
0:56:38 > 0:56:45- And Dave, it's not just the range, it's really great quality food.- It's the best fish in the world, turbot.
0:56:45 > 0:56:47- How many turbots did you do, two? - There are two.
0:56:47 > 0:56:50Look at that. How fantastic is that?
0:56:50 > 0:56:52Oh, yes, don't forget the sauce.
0:56:52 > 0:56:55That's massively important because it's spectacular.
0:56:55 > 0:57:00- What makes me really pleased is that the unusual dishes have gone down so well.- You're right, dude.
0:57:00 > 0:57:05Our spicy Texan twosome, and the rich creamy risotto,
0:57:05 > 0:57:08have been as popular as our Sunday classics.
0:57:08 > 0:57:14I think the Texan cornbread is really nice. And also, the risotto. And the beef.
0:57:14 > 0:57:20- And the potatoes. And the homemade horseradish.- I think that counts as a result, mate.
0:57:20 > 0:57:26So let's give it up for our fantastic mums, starting with Peter and his great risotto.
0:57:26 > 0:57:29- So, what did we think of the turbot? - Yeah!- It's lovely.
0:57:29 > 0:57:33Yes! It's just the sweetest of fish, isn't it?
0:57:33 > 0:57:36Now, ladies, giving it up for the beans!
0:57:40 > 0:57:42Hey, I hope they're not too full yet.
0:57:42 > 0:57:44Cos it's time for the fantastic puds.
0:57:44 > 0:57:47Now the puddings are bikers' puddings.
0:57:47 > 0:57:50Key lime pie and rum babas.
0:57:57 > 0:57:59Sunday dinners, dude.
0:57:59 > 0:58:01- What an amazing meal.- I know, mate.
0:58:01 > 0:58:06- And what I love about them is that they're the perfect marriage of great food.- Traditional or the more exotic.
0:58:06 > 0:58:09And great company.
0:58:09 > 0:58:11Mate, that's why I love it.
0:58:13 > 0:58:15That was a belting day.
0:58:15 > 0:58:20Man, full of honesty, full of joy. What a brilliant celebration of Sunday lunches.
0:58:20 > 0:58:24- We've got some great recipes to take home as well. - You're not wrong, you're not wrong.
0:58:24 > 0:58:29Next week on Mums Know Best, we blow the budget and explore the crazy world of show-off dishes.
0:58:29 > 0:58:33- Thunderbolts and lightning. - Very, very frightening...me!
0:58:33 > 0:58:35Their big, bold and not always the most healthy.
0:58:35 > 0:58:39So, we need some cream now to whip. I think there's some in the fridge.
0:58:39 > 0:58:41HE MOUTHS
0:58:41 > 0:58:44And of course we've got a few of our mams' dishes, set to impress.
0:58:44 > 0:58:45It's like the FA Cup!
0:58:45 > 0:58:47Well, mate, time for the off.
0:58:47 > 0:58:48Yeah.
0:59:04 > 0:59:07Subtitles by Red Bee Media Ltd
0:59:07 > 0:59:10E-mail subtitling@bbc.co.uk