Sunday Dinners The Hairy Bikers: Mums Know Best


Sunday Dinners

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Transcript


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Hey, Kingy, are you ready for another culinary adventure?

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I am, mate, yeah. No larking about cos we've got serious work to do.

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We're on a rescue mission,

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to save Britain's favourite recipes from extinction.

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The kind of dishes that are handed down from one generation to the next,

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and that have stood the test of time.

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-Mm.

-What's it like, is it good?

-Oh, yeah.

-It's very good.

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-What do you make of the spare ribs then?

-Oh!

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Oh, they're lovely.

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If we're not careful, mate, fast food culture is going to kill Britain's culinary heritage,

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so we need to persuade the nation's mums to open their cookbooks and pass on their secrets.

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So, we're travelling all over the country, to meet mums

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who have fantastic home-cooked dishes they want to share with the nation.

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Then we'll be inviting them to a foodie festival where they can come and swap their recipes.

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Welcome to the Hairy Bikers' recipe fair.

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We've got mums here from all around the country.

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-And they're going to share their recipes with us, with each other, and the nation.

-Yeah!

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Look at the amazing array of food people have brought for us to scoff.

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-Si, I think you mean food that people have brought to share with everybody.

-Oh, yes, sorry.

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Gerard, our food historian, will seek out the stories and secrets behind those recipes.

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Just have a look at this. We got this wonderful book from Sri Lanka.

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-That is wonderful.

-It's this lady's great grandmother's.

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-Do you still cook from this book?

-Yes.

-Really?

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-That's why it's in such a state.

-You can see it's well thumbed.

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Al these fantastic family recipes are going to be on

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the Mums Know Best website for you to cook at home.

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Cos we reckon that when it comes to great home cooking, mums really do know best.

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The theme for today is Sunday dinners.

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The hearty meal that all the family share around the family table.

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For many of us, it's the meal that's still the highlight of our culinary week.

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An excuse to push the boat out and share home-cooked food,

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traditional or more exotic, with the people we love.

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But rest assured, there's going to be plenty of leftovers.

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Before our recipe fair can begin,

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we need to find three fantastic mums with great Sunday dinner recipes.

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Because we want them and their dishes to be the centrepiece

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of a great Sunday dinner 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 Suffolk, our first mum, Leonie, is luring us in

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with the promise of Sunday dinner dishes that graced

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the tables of the rich and famous.

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-Hello!

-Hello.

-Hi!

-Hello. I'm Si.

-I'm Leonie. Hi!

-Hi Leonie, how are you?

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Come through and meet Mum.

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But it's not just Leonie we've come to visit.

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No, dude, because her mum Susan is the keeper of the family cooking secrets.

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And what secrets! Susan learnt everything she knows from her mum,

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who used to cook for the famous Rothschild family at Waddesdon Manor.

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-Mum, look who I've found.

-Hello.

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Good heavens.

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-Hello. I'm Dave.

-Hello, Dave.

-Hello.

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The Rothschilds are a European dynasty and at Waddesdon Manor, they wined and dined the rich and famous.

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Susan and Leonie have promised to show us some of the recipes

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that would have been eaten by Europe's most discerning palates.

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First up is roast saddle of venison.

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We've got a good haunch of venison here.

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-And what's in the marinade?

-Half red wine vinegar.

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Half red wine.

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It can be quite cheap, it doesn't have to be an expensive one.

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Oh, no. We always... We're of the Keith Floyd style.

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-Well...

-You can't cook with wine you wouldn't drink.

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-Juniper berries.

-Yes, a perfect accompaniment with venison.

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-I love it.

-Black pepper. Star anise.

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-Blade mace and...

-Yeah.

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-And bay leaves.

-Bay leaves.

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And also little shreds of peel from an orange.

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Historically, the reason for that is it softened the meat.

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-Yeah, tenderises it.

-It absolutely tenderised it and opened the grain of venison.

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Venison can be kind of quite tough, if you don't marinade it.

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-Absolutely.

-Ah yes!

-Let's just get it...

-Cor!

-..out.

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And what I've done just here is I've lain some pieces of string across.

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Butcher's string. Lovely.

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The meat's not fat. We need to lard it

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and we can do that simply by laying some strips of bacon across.

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-That's a really old fashioned term that you've just used there.

-Yes.

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-Lard it.

-Yes.

-You could use a larding needle, couldn't you?

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-Yes.

-But this works well. Also it makes for a nice presentation.

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-It looks pretty and also when it's cooked, you can serve it just along...

-On its side.

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-We should eat more venison.

-Oh, it's delicious meat.

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There are so many deer in this country now and, it's great meat.

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It's very healthy, low in cholesterol, ticks all the boxes but it's really tasty.

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Yeah. Let's just give it some fat from the meat underneath.

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Again, it's just to lard it and we put the meat on top.

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So, no oil, no fat

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except what we do now is, we pour in just a little of the marinade.

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-It's going to make great gravy, isn't it?

-That will make brilliant gravy.

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'The saddle of venison gets 30 minutes, uncovered in a high oven.'

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'Followed by a splash of port in the pan, and a good basting.'

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'And then, another hour covered with foil at a lower temperature.'

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'With the noble meat in the oven, it's time for the king of fish

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'and another Rothschild family favourite, turbot with prawn sauce.

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'At up to 35 quid a fish, they're a real treat.

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'So, they deserve special care and attention.'

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'For us, Susan is poaching it in a mixture of water and milk.'

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-Is there a reason why milk?

-Yes, because it's a nice white flesh.

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-The milk actually will help you keep the...

-Keep the colour of the flesh.

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'While the fish is poaching, Susan will cook the prawn sauce.'

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-This is very simply prawn shells in water.

-OK.

-That's all.

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And we give them a jolly good simmer for a good 20 minutes, 30 minutes.

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-That's to draw all those great flavours out of the shells, isn't it?

-Absolutely.

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I bet you're quite an expensive date, you.

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-Absolutely.

-You couldn't take her out for fish and chips!

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-Well, you could, actually.

-You could. For decent fish and chips.

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Decent fish and chips and a cup of tea in the car.

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Is there any twist that your mum doesn't do that you do?

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-A little bit of champagne.

-Yeah.

-Ah yes!

-Yes.

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-Woof!

-I think your mum may approve.

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-Yeah.

-Yeah.

-Absolutely.

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Right. So what happens now?

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Well, we'd return this to the heat.

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'To thicken the prawn sauce, Leonie is using a cold mixture of butter and flour, called a Beurre Manie.'

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'The best French cooks have been using this exact sauce technique for centuries.'

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A good way to tell whether it's kind of the consistency you want.

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is if it coats the spoon and that's just lovely.

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Look, there's a lovely gloss on the spoon there.

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'And the final touch is the prawns,

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'that are cooked until pink and served beside the turbot.'

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It's time to plate up and have something nice to eat.

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It is, isn't it?

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-What a Sunday lunch!

-Yes!

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'Mate, I can't wait to taste these finished dishes.'

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'Dude, remember, we've got to choose just one of them

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'for Susan and Leonie to cook at our Sunday dinner banquet.'

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-Madam.

-Oh, thank you.

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'What a choice! Poached turbot with prawn sauce.'

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'Or, a beautiful roast saddle of venison.'

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How fabulous.

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-Let us hope I can do this properly.

-Oh!

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Thank you. It's gorgeous.

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-Oh, look at that.

-Oh, I'm excited!

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The fish has such a creamy texture.

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-Mm, oh, yeah.

-Is it OK?

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-Yes.

-Yes. It's fab.

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-Good.

-I love cooking with Leonie, she's so calm.

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No it's... Seriously, it's wonderful and...and I...I just sort of feel,

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she's doing one thing, I'm doing the other. It will all come together.

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And now for the juniper marinated venison.

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This was one of Susan's mum's favourite dishes,

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so it's really important for Susan that she's got it right.

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-What's it like?

-Wow!

-Oh, it's wonderful.

-Is it good?

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-Oh, yeah.

-It's very good.

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-That's very, very good.

-What's great about recipes as well,

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you still feel really quite connected to the past, don't you?

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-Because there's flavours there that are very evocative.

-Absolutely.

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-And smells of emotion and, you know?

-Yes. Yes.

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And one of the recipes I very nearly suggested to you was simnel cake

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which is a cake that was made by daughters for mothers

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and it was a present to show their mother that they could cook.

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You've just blown my wife clean out of the water,

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because every year... Every year she does that for her mam.

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-It's just been a tradition.

-Right.

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And through her family, all the time. They're just ordinary folk.

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-Every year she does it as a present to her mam.

-Yes. Yes.

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How mad. I really didn't know that. She went, "It's just a tradition thing."

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-Yeah. That's why.

-That's why.

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

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It's like a big event, a festival - call it what you will

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but it's a gathering of like-minded people who'll swap recipes,

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we're going to eat, chat and absolutely celebrate good food.

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-Are you up for it?

-Bring your recipes, bring your family.

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-We'd love to.

-Thank you for your hospitality.

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-Absolutely.

-It's a pleasure.

-A great pleasure.

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Now that's proper posh nosh. Maybe not for every Sunday,

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but the sheer class of the Rothschild family heritage

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shows through in the ingredients and the classic techniques.

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But, for our Sunday banquet, I reckon we've got to have that turbot, mate.

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It's such a great dish, created with some really classy old-fashioned cooking methods.

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Just as relevant now, Dave, as 400 years ago.

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Yeah and it will be in 400 years' time.

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That was food I would enjoy in a restaurant or in somebody's home.

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Now, mate, we need to get thinking about the food that we're going to serve at the banquet later.

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I know, you know what I reckon? Our mam's roast rib of beef will do the trick.

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Perfect. And can you imagine anywhere better to cook that British classic

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than the utter Englishness of the Capability Brown designed gardens at Ickworth House.

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THEY HUM THE NATIONAL ANTHEM

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The Sunday roast dates back to medieval times when landowners

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would roast an ox to thank their servants for the week's work.

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And even today, it remains one of those few feasts that families regularly enjoy together.

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And there's nowt wrong with that!

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A good roast beef Sunday lunch is the stuff that dreams are made of.

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We want to get this pan blistering hot because what we'll do

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is sear the outside of this so it goes all caramelised and lovely.

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What that does is it creates a crust coating the outside of the beef

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and keeps the moisture and juices in, and it's lovely, dude.

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It's really important to sear the beef before you start to roast it.

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It is.

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'We use goose fat. It has a high burning point and tastes amazing.

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'As for the beef, it's a French-trimmed rack of ribs.

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'It means the bones have been cleaned to make it look pretty.'

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It's wonderful. There's a bit of theatre in a Sunday roast.

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-Love it.

-You know that's definitely the star player.

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But for our lady in the pan we've got a coating.

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It's something I got years ago off Si's mother. It's dead easy.

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It's looking gorgeous now, boy, look at it, man.

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Just take two tablespoons of sea salt,

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two tablespoons of English mustard. French mustard don't work for this.

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No no, this one we win. And one tablespoon of ground black pepper.

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Mix that up together.

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'But before you use the rub,

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'it's well worth making a trivet of vegetables for the beef to rest on.'

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This will give us a great gravy. Put this awesome piece of meat

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on the veg and dab it all over with the rub.

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It's the juice from the meat, the veg and the rub, that will give the gravy its flavour.

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Dude. A top tip next, isn't there?

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Yeah. Put about a centimetre of water in the bottom of the tray.

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Again, it keeps the beef juicy.

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It will also promote the production of gravy.

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Now put that into a hot oven, 220 degrees centigrade for the first 30 minutes.

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Take the foil off though after 20.

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Cooking perfect beef is an exact science.

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A few simple rules, and you can't go wrong.

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All the information you need is on our Mums Know Best website.

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And to accompany such a glorious piece of meat, we need the perfect roasties.

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Now another top tip that we got off a lady in Ireland

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who cooked the best roast potatoes. I said, "How do you get them crispy?"

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She said she puts semolina on them.

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What she does is, we've got them coated in the goose fat, and you sprinkle with semolina.

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That'll stick to the goose fat and crisp up and give you the crispiest roast potatoes imaginable.

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Simply roast in a hot oven until these beauties are golden.

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Now many people claim to make the perfect Yorkshire pudding.

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Our Yorkshire pudding is perfect, and it's me mam's recipe. It's dead easy.

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She taught me to make it like this when I was a little boy.

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No measurements. You take a tablespoon, a proper old-fashioned tablespoon.

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She said, love, dig it in the flour,

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get as much as you can on a spoon, a heaped spoon.

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You put four of those in.

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Then she told me to add salt and two eggs.

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In fact, it's a recipe that was first published in 1737,

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in a book called The Whole Duty Of A Woman.

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Then what my mam used to say was,

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put milk in until it looks like single cream.

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'And the secret of getting those lovely puddings to rise? Boiling hot goose fat.'

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Look at that, now that's how it should be.

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See that sizzle... Oops!

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I don't mind if it dribbles too much.

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I know, cos you get those lovely crispy bits, don't you? It's lush.

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There we are. In.

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'And for the final touch, what better to accompany our meat than horseradish sauce?'

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-You need this, or else it'll be like a Geordie crying at the football results.

-Shut up, you, shut up.

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This tasty root has been cultivated in Europe since antiquity,

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but didn't arrive in the British Isles until the 17th Century.

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And now, it's our perfect compliment to our Sunday roast beef.

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Eh voila! Creamed horseradish.

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Homemade!

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There's only one thing left to do now, Kingy.

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And it's my favourite part.

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Right. Let's taste the beef.

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Wow! And a bit of my horseradish here.

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-Oh!

-Oh!

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That is great beef.

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Oh, this is great beef. Listen to that roastie.

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That's a crunchy roastie.

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-And the nice thing about a Sunday roast, you've got leftovers.

-Mm-hm.

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Now my mam, on Mondays, used to make

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a leek and onion steamed pudding, and you had that with the gravy and the cold cuts of meat.

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-Oh, we were all bubble and squeak people.

-Were you? Yeah.

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And my mum's tip for that was, is always mash cauliflower up in your bubble and squeak.

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-Mmm.

-So you got your potatoes, your cabbage, put mashed up cauli in it.

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-Oh, wow!

-Sacre blue!

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-Oh, yes.

-Cheers, mate.

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A job well done.

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Aye.

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Oh! That's it, mate, our beef is definitely on the banquet menu.

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So far, we've covered some pretty traditional ground with Leonie's turbot and our mum's roast beef.

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So I reckon for our next mum, we can be a bit more adventurous.

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I'm up for that, dude. What you got in mind?

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Well, mate, in Loughton, north-east London, Peter and his mum Susan have

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offered to share with us some of their much-loved family dishes.

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Well, what's adventurous about that?

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Well, Susan married into a big Italian family, and the union of food

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cultures resulted in the birth of a brand new Sunday dinner tradition.

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Well, we love Italian food, dude, so we're laughing!

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-Hello!

-Hello! I'm Dave.

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-Dave, I'm Peter.

-Hello, Peter, I'm Si. How are you?

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-Si, nice to meet you. Nice to meet you.

-And you.

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-I can't smell Sunday lunch as we know it.

-No?

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No. Neither can... Here, if you've got us here on false pretences, you're for it.

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No. No no, no no. Do you want to come in? This is...

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-Yeah. Lovely.

-This is not your traditional Sunday lunch.

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No? Well, that'll be good.

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Inspired by the Italian side of the family, Peter developed a passion for cooking.

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But Susan, his English mum, has given him inspiration from closer to home as well.

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Do you feel under pressure? Your mam's here. It's a watchful eye.

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-Oh!

-No. That's all right.

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-I'm sure she'll ask me if she gets stuck with anything.

-Oh!

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Oh, a controversial family moment.

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-Oh!

-The karma just goes straight over my head.

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-Yeah. Just let it go.

-So basically...

-They're gone.

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Italian cuisine is a family cuisine, it's tasty and nourishing.

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The secret is fresh, quality ingredients.

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And at the very heart of their Sunday dinner cooking

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is a fantastic chicken broth, simply made with good quality chicken, some seasonal veg, and water.

0:17:400:17:47

Apparently, for years the Italian side of the family used to discard the cooked

0:17:470:17:51

chicken and veg, but Susan brought the perfect economical solution...

0:17:510:17:57

a genuine British pie...and that's what Peter's cooking first.

0:17:570:18:02

Right. While they're sieving through all the chicken and veg, we're going to make a nice white sauce, which is

0:18:020:18:07

-basically just going to be used to kind of add a bit of juiciness to the pie.

-Hold it all together.

0:18:070:18:11

-Exactly.

-So it doesn't grate.

-That's so juicy.

-You're picking.

0:18:110:18:14

-Is it nice?

-Oh, yeah.

-Yeah. Oh, let's have a bit of that, then.

0:18:140:18:17

What Sunday lunches do you remember from when you were a kid?

0:18:170:18:20

My grandparents were gypsies.

0:18:200:18:22

-Really?

-Yeah. And they used to supply all the city of London

0:18:220:18:24

with fruit and veg, because people didn't have fridges.

0:18:240:18:27

So food really is in your blood and...

0:18:270:18:29

So, yeah, I was brought up with food. I was brought up with eating...choosing the type of meat,

0:18:290:18:34

-looking at the quality of the meat.

-Mmm mmm.

0:18:340:18:36

-And so food was a big part of my family.

-You're well into this, aren't you?

0:18:360:18:40

-I mean, you look...

-Yeah, I do love it.

0:18:400:18:43

There's a fire in your eyes when you talk about food.

0:18:430:18:46

-Yeah.

-Who first lit that fire for you?

0:18:460:18:48

What's your first food memory?

0:18:480:18:50

Probably being on a...standing on a chair in the kitchen next to my granddad carving up the beef and,

0:18:500:18:56

showing me what to do and then, my dad on the other

0:18:560:18:58

side of the kitchen, frying up the veal escallops and things.

0:18:580:19:01

-Right.

-And putting it in breadcrumbs and then into the...

0:19:010:19:03

-Escalope. Yeah.

-Oh, lovely.

-Are you quite happy with that, chef?

0:19:030:19:07

-Oh, it's lovely, that's perfect.

-That's the one, isn't it?

-Peter.

0:19:070:19:10

-Yeah?

-We've picked this chicken to death. What now?

0:19:100:19:13

Excellent. Right. What we're going to do now guys, is we're going to assemble everything into the pie.

0:19:130:19:18

-So...

-Oh. Ooh! Yes.

0:19:180:19:21

The pie's coming together now, which is more than can be said for Susan's kitchen.

0:19:210:19:25

She's been waiting for a brand new cooker now for weeks.

0:19:250:19:28

I've just had an epiphanous moment!

0:19:280:19:30

-Yes?

-I'm standing where the oven should be.

-Yeah.

0:19:300:19:34

What we cooking?

0:19:340:19:36

-Pie.

-Right. Where we going to bake the pie?

-Oh.

0:19:360:19:38

Peter?

0:19:380:19:40

-Yes, Mother?

-What are we doing about the pie?

-We could... Yeah...

0:19:400:19:43

You'd think, wouldn't you... excuse me for stating the obvious, you two...

0:19:430:19:47

The telly's coming round. You're cooking risotto, you're cooking broth, and you're cooking...

0:19:470:19:51

-A pie!

-Fortunately, Peter only lives round the corner, so at least there's an oven close by.

0:19:510:19:58

While the pie is in the oven, Peter's going to use that fantastic stock for his take on a porcini risotto.

0:19:580:20:05

And now what I've done here is I've got some nice porcini mushrooms, and I've soaked them.

0:20:050:20:11

-Yes.

-For about 45 minutes.

-Mmm mmm.

-Yes.

0:20:110:20:13

-And then I've just fried them off in a little bit of butter.

-Right.

0:20:130:20:17

-Lovely.

-Now what I'm going to do is basically I'm just going to blend them up.

0:20:170:20:21

-Blimey, I wasn't expecting that.

-Almost like a...a porcini paste.

0:20:210:20:27

Time to add the rice. About a handful per person.

0:20:270:20:30

Now this bit's important, isn't it?

0:20:300:20:31

-Yeah.

-That you cook the rice for a minute or two, so it's got a nice golden coating in the oil.

0:20:310:20:36

-Literally give it a nice little colour.

-Peter adds

0:20:360:20:39

a good glass of white wine, and then his broth, a ladle at a time.

0:20:390:20:42

The broth must be hot, in fact, it must be boiling and not just hot.

0:20:420:20:48

The trick is to wait for the rice to absorb the broth before adding the next ladle.

0:20:480:20:53

You can't rush a risotto, can you?

0:20:540:20:57

-You can't.

-When the rice is almost cooked, Peter stirs the porcini through, and seasons to taste.

0:20:570:21:03

-A touch of black pepper.

-I feel I'm in a proper Italian restaurant.

0:21:030:21:07

No! The pepper grinder needs to be bigger. Give over.

0:21:070:21:10

-It does. It does.

-Well, I'm a modest kind of man.

0:21:100:21:13

Peter finishes the risotto with a little bit of butter and some creme fraiche.

0:21:130:21:17

-Why do you use creme fraiche?

-It just gives it that lovely, creamy kind of texture.

0:21:170:21:22

Now, Dave, at this point, we would have melted some parmesan cheese through the risotto, wouldn't we?

0:21:220:21:27

Aye. But not Peter. He puts his on top, just as he serves it.

0:21:270:21:31

This is nearly done. So I think we're kind of ready to plate up.

0:21:310:21:35

-Yes!

-And...

-Aye. Dig in.

-Get tasting.

0:21:350:21:38

-Lovely.

-Great! The job's a good 'un.

0:21:380:21:41

With Susan back with our chicken pie, it's time for our Anglo-Italian feast.

0:21:410:21:46

But we've got to decide which of their two fantastic dishes to take to the recipe fair.

0:21:460:21:52

We thought we'd dress for the occasion, you know.

0:21:520:21:55

There you go. This is the risotto that we made from the chicken stock.

0:21:550:22:01

You get a massive flavour from the mushrooms, don't you?

0:22:010:22:03

-I was going to say the mushrooms are really strong, aren't they?

-Yeah.

0:22:030:22:05

Beautiful. But that's the great thing about porcinis and cep, they're just so lovely.

0:22:050:22:09

I was quite surprised about you not putting the parmesan through the...

0:22:090:22:13

-Through the risotto itself. Mm-hm.

-And just leaving it on top but it really works, it's lovely.

0:22:130:22:19

Sue, how do you feel about Peter cooking the family's dishes?

0:22:190:22:22

It's great that he's doing that and that's what I've encouraged with my children.

0:22:220:22:25

Because if you don't do that, where are you going to keep those recipes if you don't pass them down?

0:22:250:22:30

-And that's how we know how to do these things...

-Mm-hm.

-..because they have been passed down.

0:22:300:22:34

Any chance of having a taste of this pie? It's killing us!

0:22:340:22:37

Oh, you've been waiting for this.

0:22:370:22:40

-Well, we want to go English now - we've had enough Italians.

-Yeah. OK. It actually comes out OK.

0:22:400:22:44

-Oh, look at that.

-Oh!

-That looks lovely.

0:22:440:22:47

-Oh, so there you go, Simon. Try that.

-Oh, that's fab. Thank you very much.

-Enjoy it.

0:22:470:22:51

What you've demonstrated really well today is from one chicken...

0:22:510:22:55

-Yeah.

-Yeah.

-..You can have good quality meals.

0:22:550:22:58

-Yes.

-That feed a lot of people.

-Of course.

-Cheers.

-Cheers.

-Cheers.

-It's great having you guys here.

0:22:580:23:04

Peter's porcini risotto carries beautiful Italian flavours.

0:23:060:23:09

It's such a great taste, and it's only possible thanks to his homemade chicken broth.

0:23:090:23:14

This Anglo-Italian melting pot will be a great addition to the banquet.

0:23:140:23:18

Crikey, it's all happening.

0:23:180:23:20

-Inspired by Peter and Susan's fusion cooking, I want more, mate.

-Well, Kingy, I can give you more.

0:23:250:23:31

Our final mum has serious

0:23:310:23:33

international culinary influences too,

0:23:330:23:35

this time from the good old US of A!

0:23:350:23:38

Awesome, dude!

0:23:380:23:41

Like thousands of others, her dad was stationed at one of Suffolk's US bases during the Second World War.

0:23:410:23:47

What? An airbase like this one?

0:23:470:23:49

Yes, Si. And what's amazing, that even so far from home,

0:23:490:23:53

soldiers on bases like these didn't have to miss out on the distinctive taste of America.

0:23:530:23:58

For over 100 years, every US army base has had its own shop called the PX,

0:23:580:24:05

selling classic American ingredients to homesick soldiers.

0:24:050:24:10

I reckon they'd have sold everything we'd need

0:24:100:24:12

for our take on an American classic, the key lime pie.

0:24:120:24:16

It's an interesting confection, this, and I think it's one you'll cook at home.

0:24:240:24:28

It's a bit funkier than lemon meringue pie, which is nevertheless a favourite.

0:24:280:24:32

-It's funky, dude!

-Just the thing for after Sunday lunch.

0:24:320:24:35

Like an awful lot of these kind of cheesecakey biscuit-based things, it starts off with crushed biscuits.

0:24:350:24:41

-Yes.

-We've got our beloved digestives,

0:24:410:24:43

but just to be a bit more authentic, we're mixing 50-50 digestives...

0:24:430:24:49

with Oreo cookies. Now these are weird kind of black charcoaly-looking things, but the Americans love them.

0:24:490:24:55

-To me they look like dog biscuits, you know.

-I don't like them myself.

0:24:550:24:59

No, they'll be all right, they're dead sweet.

0:24:590:25:01

Now, you know what to do with this.

0:25:010:25:04

I've got a few suggestions.

0:25:040:25:06

Take a large heavy implement, and you hit it.

0:25:060:25:09

Not too hard, because if you hit it too hard your bag'll burst and you've got crumbs everywhere.

0:25:090:25:13

Now obviously if we put that into a tin and just left it, it would merely be a pile of crumbs.

0:25:130:25:19

Now what binds all this together, it's melted butter.

0:25:190:25:23

Pour that on.

0:25:230:25:24

And just mix that through.

0:25:260:25:28

Now, when this goes cold, the butter will return to its solid state and you will have a crunchy biscuit base.

0:25:280:25:34

So, we want like a little bowl of biscuits.

0:25:340:25:36

So what we do is spread that out.

0:25:360:25:38

-And press it down with your digits.

-Now while Dave's knocking out his crumbs,

0:25:380:25:43

I'll separate some eggs because there's two parts to the filling.

0:25:430:25:47

One is yolk-based, the other one is egg-white-based.

0:25:470:25:52

And now what we want to do is whisk the egg yolks until they get a slightly different colour.

0:25:520:25:59

Now if this was a lemon meringue pie, this bit will be the lemon filling in the middle.

0:25:590:26:03

-But it's not, it's a lime, it's a key lime pie.

-Look, it's changed colour.

0:26:030:26:07

And you need to get it to that colour...first.

0:26:070:26:10

Look, there we go.

0:26:100:26:12

It's got the zest of two limes - this really is quite a zingy thingy.

0:26:120:26:16

-It is.

-We don't want the white pith in.

0:26:160:26:19

Oh, we don't want the pith. There you are, man.

0:26:190:26:21

-Thank you very much.

-Now comes the fun part.

0:26:210:26:23

Condensed milk.

0:26:230:26:26

Now, you can get all the measurements and stuff off the website.

0:26:260:26:29

Lime juice.

0:26:290:26:32

This is lovely. It's kind of like a lime juice mayonnaise, isn't it?

0:26:330:26:37

-Lovely, isn't it?

-It is lovely.

0:26:370:26:39

I wish you could smell it at home cos it's really nice.

0:26:390:26:42

We've got egg yolks in there, but it is going to be cooked.

0:26:420:26:44

But actually, I always think if you use fresh eggs, there ain't nowt wrong in eating egg yolks.

0:26:440:26:49

-Oh, that's mega.

-That is brilliant.

-Isn't it?

-Oh, yes.

0:26:510:26:54

We're using the egg white to make a traditional meringue, with some vanilla extract, and plenty of sugar.

0:26:540:27:01

We pour in this wonderful...

0:27:030:27:07

limey mixture.

0:27:070:27:09

That really is lovely. It's so zesty, it's tangy, it's gorgeous.

0:27:090:27:13

And as you can see, where we've put the crumbs up the sides of the tin,

0:27:130:27:16

it's made a natural biscuity bowl, with which to pour the lime gloop.

0:27:160:27:20

The meringue goes on the top.

0:27:270:27:30

-Right, mate, there you go.

-Right.

0:27:300:27:32

Now you take a fork, and we want peaks.

0:27:320:27:34

Not twin peaks, we want about 30.

0:27:340:27:37

And I always like rocky peaks.

0:27:370:27:39

-If you think about it, they're going to go crispy.

-Lovely.

0:27:390:27:43

All you have to do now is put it into a preheated oven, about 160 degrees,

0:27:430:27:47

for about 15 to 20 minutes until it's kind of nice and golden and crispy.

0:27:470:27:51

Look at that!

0:27:530:27:55

And once it's cooked, serve it with cream...with some berries...

0:27:550:28:00

and a wedge of lime sets it off perfectly.

0:28:020:28:04

That looks great.

0:28:040:28:06

-Doesn't it?

-Yeah.

-Ooh!

0:28:060:28:08

Ah, it's so soft.

0:28:090:28:12

-That is wonderful.

-That is mega.

0:28:150:28:17

The lime filling, it's very light and delicate.

0:28:170:28:20

-The meringue's super light, quite crispy.

-Mm-hm.

0:28:200:28:22

-And the biscuit base itself, again, we haven't gone too thick.

-No.

-It's fab.

0:28:220:28:26

That pie is our take on what Americans might like for Sunday dinner.

0:28:310:28:35

But, to get the low-down on what they really do eat,

0:28:350:28:38

we'd better pay a visit to our third and final mum, Julia.

0:28:380:28:42

-Who lives in a house like this?

-I don't know, dude.

-Let's find out.

0:28:470:28:51

Oh no.

0:28:530:28:55

Mr Thai guide.

0:28:550:28:57

-Hello!

-Hello!

0:28:580:29:01

-Lovely to meet you.

-I'm Dave.

-Hello, Julie, I'm Si.

-And I'm Julia.

0:29:010:29:04

Julia's dad, Pat, is from Texas, while her mum, Trisha, is from England.

0:29:040:29:10

Add to that her husband Tony's native American roots, and what do you get?

0:29:100:29:14

Three properly transatlantic kids.

0:29:140:29:18

The dishes that Julia's promised to cook are favourites going back generations.

0:29:180:29:22

Her first dish is something that I've always wanted to try.

0:29:220:29:25

Southern cornbread.

0:29:250:29:28

Is it just rough eye ingredients here or are they all measured?

0:29:290:29:33

-They're all measured.

-Right.

-And so...

-They're all measured!

0:29:330:29:39

-They're all measured!

-Yeah. SI WHISTLES

0:29:390:29:42

Is that all supposed to go in then, or just half, or what?

0:29:440:29:47

I don't like it as sweet as they tell me to make it.

0:29:470:29:49

-Don't you? There you go.

-Good lass.

0:29:490:29:51

Good lass. The batter is corn meal, salt and sugar, mixed with buttermilk and some oil.

0:29:510:29:56

Then, just like Yorkshire puds, they are baked in smoking hot fat.

0:29:560:30:00

While that's baking, Julia can get on with husband Tony's special marinated ribs.

0:30:000:30:05

So Julia, is your dad from Texas?

0:30:110:30:13

-My dad's from Texas.

-It's great.

0:30:130:30:16

Your dad's a cowboy, while your husband's an Indian.

0:30:160:30:19

-I tell you what, I bet there's... I bet there's hell on thanksgiving.

-Yeah!

0:30:190:30:24

-And what have we got here?

-We've got ribs.

-Yes. Now have they been blanched?

0:30:240:30:28

-They have been. They're pork ribs and they have been blanched.

-You've cut...you've cut the rack up.

0:30:280:30:33

-You've put them in some water.

-Yeah.

-Just softened the meat. Bumph!

-Absolutely.

0:30:330:30:37

Blanching's great before you grill or barbecue meat because it makes the meat juicy.

0:30:370:30:41

And so we're just going to coat these.

0:30:410:30:43

You're a bit frugal with your glaze, aren't you?

0:30:430:30:46

-Tony normally goes like this.

-Yeah!

0:30:460:30:48

Yeah! I'm with Tone!

0:30:480:30:50

-I'm with Tone.

-Keep going!

0:30:500:30:52

-My partner's not from these shores and it's great when you get together cooking.

-Yeah.

0:30:520:30:57

You have all these kind of different ideas.

0:30:570:30:59

-Different influences and that.

-I think the product benefits from it.

-It does.

0:30:590:31:02

Dave, it's the same as Jane and I.

0:31:020:31:04

She's from Gateshead and I'm from Newcastle and look...what are you doing?

0:31:040:31:07

I mean, north and south of the Tyne, you could be in different worlds.

0:31:070:31:12

It is. Yeah.

0:31:120:31:14

OK. Now these are done, I'm going to put them in the fridge.

0:31:140:31:18

-Do you want me to do that?

-You can.

0:31:180:31:20

-Oh, go on. You can crack on with... What are we doing next?

-Buttermilk pie.

0:31:200:31:24

Back across the Atlantic for this one.

0:31:240:31:26

It may sound American, but in fact it's a long-forgotten British pie

0:31:260:31:29

that has become popular in the States.

0:31:290:31:32

Oh, you've brought the cavalry in! Hey, steady on!

0:31:350:31:38

-I have. It's Kate, yes.

-Now...

-This is my daughter Kate and she's...

0:31:380:31:41

-I'm creaming.

-..creaming the sugar and the butter, aren't you, Kate?

0:31:410:31:45

-I am.

-And is that the start of the buttermilk pie?

-Yes.

0:31:450:31:47

-So many pies start in the same way, don't they?

-They do, Dave.

0:31:470:31:51

-They do, dude, they do.

-When you cream the butter together with the sugar,

0:31:510:31:54

-it reaches a point where it changes colour and that's when you know it's right.

-Exactly.

0:31:540:31:58

So do you get great pleasure in handing down recipes to your daughter that your mum's passed onto you?

0:31:580:32:04

-The pleasure I think is knowing that there's going to be a continuation...

-Mm-hm.

0:32:040:32:08

..of something that's been going on for 100... More than 100 years in this case.

0:32:080:32:12

Once the sugar and butter have been creamed...

0:32:120:32:14

-Julia asked us to gradually add five beaten eggs.

-Just beat it.

0:32:140:32:19

# Mm-mm mm mm mm, mm-mm, mm mm. #

0:32:190:32:22

At this point we put in two tablespoons of flour.

0:32:220:32:24

-Right.

-Add a little pinch of salt.

0:32:240:32:26

-Oh!

-And, a teaspoon of the vanilla extract.

0:32:260:32:29

OK. Now, we pour the buttermilk in.

0:32:300:32:34

Now buttermilk is a by-product of making butter.

0:32:340:32:37

-It's the bit that's left when you take the solid lumpy buttery bits out of the milk.

-Ah!

0:32:370:32:41

You can see it's kind of separated.

0:32:410:32:44

-Well, I thought it'd split, I thought it was me.

-No. No.

0:32:440:32:46

It gives it a really grainy texture.

0:32:460:32:48

-Nice.

-Oh, nice!

-Yeah.

0:32:480:32:50

And then you just add a little bit of zest. There we go.

0:32:500:32:52

And literally just a teaspoon. OK.

0:32:520:32:53

And now we just pour it in. Kate.

0:32:530:32:55

-Yeah.

-Can you tilt the back of that for me? Thank you.

0:32:550:32:59

And you can see how it's separated.

0:32:590:33:01

-Mother and daughter in perfect harmony.

-We're a good team.

0:33:010:33:05

It's not a bowl you'd want to lick out, though, is it really?

0:33:050:33:07

-It isn't.

-Right. Let's get it in.

0:33:070:33:10

200 for ten minutes and, then down to 180 for 40.

0:33:100:33:14

Right. Oh, it's quite a long bake.

0:33:140:33:16

-Yeah.

-So what are we going to do in the meantime?

0:33:160:33:20

Do you know, I think Julia's got something up her sleeve.

0:33:200:33:22

-What's here? Ooh!

-Right. A little surprise for you.

0:33:220:33:25

-What's that, then?

-It's a bit of a sad surprise.

0:33:250:33:27

-You're going to see it.

-Ooh!

-Ooh!

0:33:270:33:30

It's a 400 Honda four with a...with wibbly exhaust pipes.

0:33:300:33:34

-It is.

-SuperSport?

-Whose is that?

-That's mine.

0:33:340:33:37

-Are you a biker chick?

-I am.

0:33:370:33:38

I stopped riding it because the leathers didn't fit any more, and...

0:33:380:33:41

It's never bothered me.

0:33:410:33:43

No. And it's...it's...it was...it needed a little bit of work done to it and I...I left it and now

0:33:430:33:48

I've left it and left it and left it, and look at it.

0:33:480:33:50

-Get that bike in.

-I will.

-It's great.

0:33:500:33:52

-That would do up easy.

-It would.

0:33:520:33:54

She rides like a dream when she's going.

0:33:540:33:56

-It's just that I need to get her going again.

-Fab.

0:33:560:34:00

Well, mate, I reckon it's time to get out and sample this American-style cookout Sunday dinner.

0:34:000:34:06

From Tony's Cherokee Indian heritage we've got traditional corn bread,

0:34:060:34:09

a favourite across the States, as well as a spiced-up Tex-Mex version.

0:34:090:34:13

There's also Tony's barbecue spare ribs, a freshly baked buttermilk pie, and Julia has also slipped in

0:34:130:34:20

some Boston beans, a real cowboy favourite.

0:34:200:34:23

To help us demolish this vast array of food are the rest of Julia's family.

0:34:250:34:29

Oh, wow!

0:34:290:34:30

Here we go. It looks like everyone's here.

0:34:300:34:32

-Oh, look, yes, the full team.

-Yeah.

0:34:320:34:35

-Fabulous.

-And does this remind you of being back in America?

0:34:350:34:38

-Yes, it does.

-Well, it most definitely does, yeah.

0:34:380:34:41

-I'm afraid so.

-Outside eating.

0:34:410:34:43

Eating outside. Spare ribs and cornbread.

0:34:430:34:45

It's all lovely, you can't beat it.

0:34:450:34:47

This is what Texans would have. Yes?

0:34:470:34:49

-This is what Texans would have, yeah.

-OK. OK.

-And the cornbread here was originally an Indian food.

-OK.

0:34:490:34:55

And they taught the Pilgrims how to make it.

0:34:550:34:58

And ever since then, we've been having cornbread.

0:34:580:35:00

Everyone help yourself! I've got mine.

0:35:000:35:02

Beans, Kingy?

0:35:020:35:04

Oh, absolutely.

0:35:040:35:05

Reach down with your fingers and grab a spare rib there, because you're going to eat it

0:35:050:35:09

-with your fingers as well.

-Mmm mmm.

-Great. OK.

0:35:090:35:11

-Mm. Let's see if I can...

-Oh, this is brilliant.

0:35:110:35:14

-I do love the Texan cornbread. It really is a meal in itself.

-It really is.

0:35:140:35:17

It's kind of...you could put so many different things in it.

0:35:170:35:20

-What do you think of the spare ribs then?

-Oh, ho ho ho!

0:35:220:35:25

I think you could do with more of them.

0:35:250:35:27

I'm glad there's some left, put it that way. That's...

0:35:270:35:29

I said you can't beat this kind of food.

0:35:290:35:32

Whether you're here or in Texas, it's still the same, it's good.

0:35:320:35:36

Oh, I like that. Can you make an emphasis on that "good"?

0:35:360:35:39

I want to learn how to talk like your dad.

0:35:390:35:41

It's goo-ood.

0:35:410:35:43

I'm just about to get messier. Can we have seconds?

0:35:430:35:45

-Yeah. Course you can.

-I've looked and I can't get any more meat off that bone.

0:35:450:35:47

Well, don't eat too much because we've got buttermilk pie to have.

0:35:470:35:52

Oh, I might have to save myself.

0:35:520:35:53

Well, you never have done before.

0:35:530:35:56

You're right, that would be a first.

0:35:560:35:58

Oh, look. Oh! Looking good, looking good!

0:35:580:36:02

Yeah. And the biggest strawberry and some raspberries. Fine.

0:36:020:36:08

-Thanks, darling. Fantastic.

-And one fork.

-Thank you very, very much.

0:36:080:36:12

Oh, wonderful! You're going to get yours in a minute, dude.

0:36:120:36:16

Well, I know. It's the Hairy BIKER-S, you know.

0:36:160:36:19

-S...s...s... Plural.

-Sorry!

0:36:190:36:22

-Spoon or fork?

-Oh, I'll have fork.

0:36:220:36:24

Mm. It's lovely. It's lemony.

0:36:260:36:29

Oh, yeah. The lemon zest comes through great, doesn't it?

0:36:290:36:33

Yeah. Tricia.

0:36:330:36:34

Tricia, what do you reckon?

0:36:340:36:36

I think it's delicious. I think it's better than mine.

0:36:360:36:39

-Really.

-Oh!

0:36:390:36:41

That's kind of her.

0:36:410:36:43

-Julia.

-Yeah.

-We're having a massive food event.

0:36:430:36:47

All these recipes that's come down from your mum to you, you've passed onto Kate.

0:36:470:36:51

-Share them with the nation. Would you like to join us?

-I'd really love to.

0:36:510:36:55

-Thank you. Thank you for asking.

-Brilliant. Bring the gang.

-I will.

-On behalf of Dave and I, thank you.

0:36:550:36:59

It's been a great privilege to be involved, and thank you for putting up with us all day.

0:36:590:37:04

-You've been absolute stars.

-SOMEONE BREAKS WIND

0:37:040:37:07

That was the dog, it was not me!

0:37:070:37:10

Whilst a cookout might not be your idea of a Sunday dinner...

0:37:170:37:20

It sure works for us. The barbecue ribs

0:37:200:37:23

and the baked beans may be familiar,

0:37:230:37:24

but the fantastic Tex-Mex corn bread and the amazing buttermilk pie

0:37:240:37:29

was just something else.

0:37:290:37:30

So, dude, I reckon we've got everything sorted for our recipe fair banquet.

0:37:300:37:35

Susan and Leonie's posh nosh, poached turbot with that great prawn sauce.

0:37:350:37:41

Peter's porcini risotto made with that fantastic stock.

0:37:410:37:44

Then of course Julia, and her Boston baked beans and that delicious cornbread.

0:37:440:37:50

And to complement those, mate, we've got our classic roast beef.

0:37:500:37:54

And that great citrusy key lime pie.

0:37:540:37:57

So, dude, bring on the recipe fair.

0:37:570:38:01

-The morning of the recipe fair has arrived.

-The stage is set for a fantastic day of foody fun.

0:38:040:38:10

The big top is going to be the home to our Sunday dinner cookery demo.

0:38:100:38:14

But before that, the three other tops are going to be filled with mums,

0:38:140:38:17

sharing recipe secrets with each other.

0:38:170:38:20

And Gerard Baker, our food historian,

0:38:200:38:22

will be shedding light on all the dishes that the mums bring along.

0:38:220:38:26

The recipe fair visitors are waiting patiently.

0:38:260:38:30

But before we can let those lucky people in, we've got to show our

0:38:300:38:34

VIP mums where there'll be cooking for the banquet later.

0:38:340:38:37

This is your tent, and your kitchen.

0:38:370:38:41

You know, you're going to have to help each other with

0:38:410:38:43

your recipes, because you cannot all cook in that kitchen at once.

0:38:430:38:46

What's up? A nice cup of tea. LAUGHTER

0:38:460:38:50

-Have a look at that.

-It's a brilliant kitchen, there's a proper professional range, the lot.

0:38:500:38:55

-Enjoy.

-Perfect.

0:38:550:38:57

With our mums about to start their prep for the Sunday dinner banquet, it's time to open the fair.

0:38:570:39:02

We'll be coming back to our kitchen under canvas, later.

0:39:040:39:08

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

0:39:080:39:10

Over in the other top, we've got some special guest caterers.

0:39:100:39:14

Since 1890, there's been a Chinese community in the UK.

0:39:140:39:18

So we've invited some of their best cooks to come and feed and inspire

0:39:180:39:21

our visitors to the recipe fair with their take on Sunday dinners.

0:39:210:39:25

And over in the little top, Gerard and the recipe swappers are already in full swing.

0:39:250:39:29

-How are you doing?

-Good.

-Good. I'm very well, yes, very...

0:39:290:39:32

-How are you two?

-Good. Great.

0:39:320:39:33

-It's going cracking.

-How's it going?

-And it's going great.

0:39:330:39:35

Just have a look at this. We've got this wonderful book from Sri Lanka.

0:39:350:39:39

-That is wonderful.

-It's this lady's great grandmother's.

-Wow!

0:39:390:39:41

There's some delicious things, all with some spices and,

0:39:410:39:45

really subtle spicing that we...you know, you tend to think of...of Sri Lankan food as being really spicy.

0:39:450:39:50

-Yes.

-But actually they're all really subtle, with cloves and cinnamon and fantastic things.

0:39:500:39:55

Do you still cook from this book?

0:39:550:39:57

-Yes.

-Do you, really?

-Yes. That's why it's in such a state.

0:39:570:40:01

As you can see, it's well thumbed. And we've got a lovely boiled fruit cake.

0:40:010:40:05

-Oh!

-Thank you.

-Helen, you've just become our favourite person.

0:40:050:40:07

-Thank you.

-It's already cut up for you.

-Yes.

-Thank you.

0:40:070:40:11

-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.

0:40:110:40:15

-Just shove everything in and boil it up.

-Oh, that's light.

0:40:150:40:18

Because it makes everything really nice and soft and very light.

0:40:180:40:21

Boiling the dried fruit in tea, for example, before you add

0:40:210:40:24

it to the cake mixture, is an age old technique.

0:40:240:40:27

It really gives the fruit extra depth of flavour and keeps the whole cake moist.

0:40:270:40:33

Gerard, when did we first start eating fruit cakes in this country?

0:40:330:40:37

We started...really started in the Middle Ages when

0:40:370:40:40

-people started flavouring and using fruit to sweeten recipes.

-Yes.

0:40:400:40:44

When...before we really had any kind of sugar.

0:40:440:40:47

We had honey, but fruits have always been a way of sweetening.

0:40:470:40:49

-We've all got a sweet tooth in this country, haven't we?

-Yeah.

0:40:490:40:51

Yeah. So medieval recipes have a lot of dried fruit, and candied fruit.

0:40:510:40:55

-Things like candied ginger...

-Yes.

0:40:550:40:57

..appear in lots of Medieval recipes. Even...more...

0:40:570:41:00

-As much with meat and fish as in cakes.

-Can we have your recipe?

0:41:000:41:03

-You can.

-Brill.

-Yes.

-Can we stick it on the wall?

0:41:030:41:05

Definitely. It's on the wall already.

0:41:050:41:07

Is it here? The sisters are doing it for themselves. Go on, girl!

0:41:070:41:10

-Well, I'm going to cut this up and share it around.

-Yes. Please do.

0:41:100:41:12

-Cos there's lots of...

-No. You don't have to do that! No no! No, man.

0:41:120:41:18

-Kingy.

-No, man.

0:41:180:41:20

So if you want to cook Helen's boiled fruit cake,

0:41:200:41:22

all the details are on the website.

0:41:220:41:25

Along with all the recipes we've pinned up on our recipe board.

0:41:250:41:30

In the other top, visitors are learning the secrets of dim sum.

0:41:300:41:33

The bean sprouts have to be really dry.

0:41:330:41:36

Not sort of wet.

0:41:360:41:38

It may not look like Sunday dinner, but dim sum - lots of small dishes like these

0:41:380:41:42

is a classic thing to eat on Sundays for some families.

0:41:420:41:46

Inside the dumpling is some chopped pork,

0:41:460:41:50

and prawns. And some dry prawn as well is a...is a secret ingredient.

0:41:500:41:56

And then season it and mix it together.

0:41:560:41:59

Even though the components may be different from our mums' Sunday dinner,

0:41:590:42:03

Chinese dim sum is still all about eating together.

0:42:030:42:06

I'm going to definitely get the recipe and taste...try that myself. It's wonderful.

0:42:060:42:11

-Everywhere you look here are happy people.

-I know, mate.

0:42:130:42:16

But that's what good food does.

0:42:160:42:19

And, it seems like everyone here is really sharing something special.

0:42:190:42:24

You're right. And our VIP cooks looks like they're learning from each other as well.

0:42:240:42:28

Now, while they crack on with the food for tonight's banquet,

0:42:280:42:31

I reckon that there's time for a bit of fun, village fete style.

0:42:310:42:37

Roll up, roll up. It's time for the old tech, new tech challenge.

0:42:370:42:41

And this week, it's potato peelers.

0:42:410:42:44

-Pit yourself against the peelers, and us.

-Come here, gorgeous.

0:42:440:42:48

Today our mums are going to be competing with us, to peel two potatoes as fast as possible.

0:42:480:42:54

We've got six different types of potato peelers, starting with a classic.

0:42:540:42:58

I'm going to use a Lancashire peeler, because I was born in Lancashire.

0:42:580:43:01

Reputedly designed by a blacksmith called Thomas Williams

0:43:010:43:05

around 150 years ago, this is the peeler that started it all off.

0:43:050:43:09

And at the other end of the scale...

0:43:090:43:11

That's a roto kind of barrel-shaped modern potato peeler.

0:43:110:43:15

It's the only one that doesn't have a blade.

0:43:150:43:17

No, dude. Its rough surface works like sandpaper,

0:43:170:43:20

to rub the skin off the tatties. And this one!

0:43:200:43:22

-That?

-It's like an electric potato peeler.

0:43:220:43:26

Can you imagine such a thing?

0:43:260:43:27

One doesn't know whether that's for your potato or your bikini line!

0:43:270:43:31

According to the manufacturer, the oscillating blades take

0:43:310:43:34

only a thin layer of skin off to preserve the potato-y goodness.

0:43:340:43:39

This one is the Dalton Classic, a favourite in Australia.

0:43:390:43:43

Its design is an evolution of my Lancashire peeler.

0:43:430:43:46

As is the popular Y peeler, the first example of which was designed in Switzerland in 1947.

0:43:460:43:53

But the daddy of them all is a small vegetable knife.

0:43:530:43:57

Classic, but will it stand a chance against the purpose-built rivals?

0:43:570:44:02

-Right. Contenders.

-Are you ready?

0:44:020:44:04

Three two one, go!

0:44:040:44:06

The art of peeling potatoes is to take as little skin off as possible.

0:44:080:44:12

Which is always a struggle with a straightforward knife.

0:44:120:44:14

-But it's not just the knife that's struggling today.

-It's not working. My machine's broken.

0:44:140:44:20

What do you mean, it's not working, your machine's broken? Ah, Mrs!

0:44:200:44:23

Clearly, the rotato is designed to work with smaller potatoes.

0:44:230:44:28

-And it's not the only one that's having difficulty.

-Hey, it only goes one way, this!

0:44:280:44:32

Did you find it? Yes!

0:44:370:44:39

One up for the Australian peeler!

0:44:390:44:41

-We've got a winner.

-Hey!

-Oh!

0:44:410:44:43

So, in our not so scientific test, the simple peeler designs have triumphed over the hi-tech

0:44:450:44:50

alternatives, and the Dalton Classic has come out on top.

0:44:500:44:53

Back in Gerard's Little Top, the recipe swap board is filling up.

0:44:530:44:58

-As is his belly.

-It's a hard job, but someone has to do it.

0:44:580:45:02

-Vicky!

-Yes.

0:45:020:45:03

I saw this come in earlier

0:45:030:45:05

today and I thought, I would like to eat a piece of that.

0:45:050:45:08

Tell us about this delicious-looking plait.

0:45:080:45:11

Well, I've adapted it from a recipe from this Good Housekeeping book.

0:45:110:45:16

I like apple pie, but I find that pastry's too fatty for me now.

0:45:160:45:20

-Yeah.

-And this uses only two ounces of fat to four ounces of flour.

0:45:200:45:24

-And I really want to taste this.

-Of course.

-Thank you.

0:45:240:45:28

Tell us then, Mark, was this something that your mum made? Was this a...

0:45:320:45:36

Rag puddings were actually commonplace, because a lot of people

0:45:360:45:40

-in Lancashire back in the '60s didn't even have a cooker.

-Yes.

-So it was...

0:45:400:45:43

The only way of cooking was actually on the, on the actual fire.

0:45:430:45:47

And was it a Sunday lunch thing that would be left whilst you went to church?

0:45:470:45:50

Well, you'd just throw it all together, throw it in the pot.

0:45:500:45:53

On the fire and then you'd leave it for a...you know, about four hours.

0:45:530:45:56

Oh, wow! Fabulous.

0:45:560:45:59

It may look odd to us now, but rag pudding, basically a boiled roulade

0:45:590:46:03

of minced meat and pastry, is a real classic part of Lancashire cuisine.

0:46:030:46:07

-Traditionally wrapped in scraps of cloth...

-Or as they're called up there, rags...

0:46:070:46:11

That were easily available from the region's cotton mills.

0:46:110:46:14

It's great.

0:46:140:46:17

I'm going...

0:46:170:46:19

It's so good.

0:46:190:46:20

I have to say, being a boiled pudding,

0:46:200:46:23

it's pale and we're used to dark, browned, crisp.

0:46:230:46:27

-But this is fantastic.

-With Gerard's recipe sharers getting a true taste of the North...

0:46:270:46:31

We've finally got a moment to taste Sunday dinner from a little further afield.

0:46:310:46:37

THEY SING

0:46:370:46:40

Yes, dude, it's our Chinese gang and their dim sum banquet.

0:46:430:46:46

They've cooked up a real feast including sweet and sour pork

0:46:470:46:50

Hong Kong style, and a duck in a yellow bean sauce. Oh, I can't wait.

0:46:500:46:56

And of course, the Chinese dumplings.

0:47:000:47:02

-That's the best dim sum I've ever tasted.

-Ah, yes.

0:47:020:47:04

Yes? There you go some duck, some special Chinese duck.

0:47:040:47:08

-Oh!

-Wow, yes!

-It's beautiful.

0:47:080:47:10

-It's beautiful, isn't it?

-Oh, it's really tangy.

0:47:100:47:13

-Oh, yeah, yeah.

-Yeah.

0:47:130:47:14

Spare ribs.

0:47:140:47:16

-With a cream sauce. How's that?

-Oh, it's fantastic. Fantastic.

0:47:160:47:19

No wonder your tent's been mobbed all day.

0:47:190:47:24

-This is lovely.

-Oh, lovely, hey?

0:47:240:47:26

-Oh, yeah.

-Yeah?

0:47:260:47:29

Hey, put your finger like this.

0:47:290:47:31

LAUGHTER

0:47:310:47:33

-Oh, that's it. That's it.

-But what I love is, it's a family thing, isn't it?

0:47:350:47:39

I mean, it's...it's families getting together.

0:47:390:47:42

-Yeah.

-Everybody, like the...the grandparents or whatever.

0:47:420:47:45

Every Monday, they get together. They cook, they have a party, they have a good time.

0:47:450:47:49

That's like a Sunday lunch or a Monday lunch, that's what it's about.

0:47:490:47:53

-And that's what brings people together.

-Yeah.

0:47:530:47:55

-The food.

-Thank you.

-It's brilliant. Thank you very, very much.

-Thank you.

0:47:550:47:59

Next door in the mums' top, Peter, Leonie and Julia's banquet preparations are well on track.

0:48:030:48:09

-How's it going, Leonie?

-Yeah, it's going fine. I'm just scoring.

0:48:090:48:11

-The thing is, if you get a fish like that, that's about as good as it gets, isn't it?

-Yeah.

0:48:110:48:17

Is it a bit intimidating under the watchful eye of your mum, cos she's...?

0:48:170:48:20

-Not at all.

-No?

-No. Do you find her intimidating?

0:48:200:48:23

-Yes.

-Yeah.

-She scares me, your mum.

0:48:230:48:26

How's it in the hot house?

0:48:260:48:29

-It's really going all right.

-Good.

-I'm trying to get this stock right.

0:48:290:48:32

I'm just tasting the broth.

0:48:320:48:33

-Fantastic. It's going well.

-It is. All good.

0:48:330:48:35

-And you two are still speaking, which is brilliant.

-But we've had a few arguments.

0:48:350:48:39

-We have.

-Ah, OK.

-Well, I've actually just asked my mum for some advice.

0:48:390:48:42

-Oh, yes.

-And...

-Because Mum knows best!

0:48:420:48:45

-How's it going, girls?

-Oh, really well, thank you.

0:48:490:48:52

-Oh, yes.

-This is ready to go into the cornbread.

0:48:520:48:55

-And this goes in the oven, doesn't it?

-It does. Yeah.

0:48:550:48:58

-This was one of our favourites, wasn't it?

-The cornbread.

-Ah!

0:48:580:49:00

-And the beans.

-Yeah?

-Have you had a nice day?

0:49:000:49:02

-Absolutely fantastic.

-Has there been many people asking for the recipes?

0:49:020:49:06

-Yes. Loads of people asked what's going on and sharing, chatting, it's been fun.

-Good.

0:49:060:49:10

Really, it's sort of an information exchange.

0:49:100:49:14

-Great.

-And that's lovely cos that's what it's about.

-Yeah.

0:49:140:49:17

-And as long as that's happening, we're laughing, aren't we?

-Yeah.

0:49:170:49:20

-Absolutely.

-It's great.

0:49:200:49:21

Well, they look like they've got their side of the banquet under control.

0:49:210:49:24

Which just leaves our mams' desserts to do.

0:49:240:49:28

Come on, then, mate, everyone's waiting in the big top for us to start cooking.

0:49:280:49:31

-This has got to be the best Sunday dinner pudding.

-It has!

0:49:310:49:34

This is one that, both my parents used to do and your mam used to do.

0:49:340:49:39

It was me mam's favourite dessert.. a rum baba.

0:49:390:49:42

Now, our trick with a rum baba is, we have some raisins which we soak or macerate in rum, so that when you eat

0:49:420:49:49

the rum baba, these curranty rum kind of bombs go off in your head and it's great.

0:49:490:49:54

So first off, currants in pan. A splash of water.

0:49:540:49:57

It's great cos they puff up.

0:49:570:49:59

This is a quick way of puffing up your currants.

0:49:590:50:02

And about four tablespoons of rum. That's about four.

0:50:020:50:06

These are rum baba moulds.

0:50:060:50:09

Now, rum baba moulds are notorious for sticking,

0:50:090:50:12

so you really need to grease them well.

0:50:120:50:15

Only butter will do

0:50:150:50:16

cos the flavour of anything else will taint the baba.

0:50:160:50:19

And what was special about your mum's rum babas?

0:50:190:50:21

The size of them.

0:50:210:50:23

Yeah? LAUGHTER

0:50:230:50:26

-They'll take... Oh! Oh, quite amazing.

-Add a packet of dried yeast, and a teaspoon full of salt.

0:50:260:50:32

-Take some butter now. I'm going to work that into crumbs, while my friend gets a batter in.

-Now eggs!

0:50:320:50:38

What you've got to do, is put four eggs in a bowl. It's very simple.

0:50:380:50:41

Do you know what that is?

0:50:410:50:43

Moo juice.

0:50:430:50:45

That is honey.

0:50:450:50:48

Waiting for the dry goods.

0:50:480:50:51

Now comes the hard work. Beating the milky egg mixture into the dry ingredients.

0:50:530:50:58

And, you know, Kingy, it'll take about five minutes to get it smooth and glossy.

0:50:580:51:02

You could of course use a blender or a hand whisk, you know, something mechanical.

0:51:020:51:06

Or else just get in a Geordie. Good lad!

0:51:060:51:10

Right. That's the consistency you're looking for.

0:51:120:51:15

Once you've added the rum-soaked currants, you need to pour the mixture into the moulds.

0:51:150:51:20

Fill them about half full to give them space to rise.

0:51:200:51:23

Right. Now when you've filled your moulds carefully...

0:51:230:51:26

Without spilling any of it or anything.

0:51:260:51:28

It's got yeast, it's going to rise up.

0:51:280:51:30

We need to set this aside and leave it to kind of double in size, for about an hour.

0:51:300:51:34

One hour later...

0:51:340:51:37

That's how they should look.

0:51:380:51:40

You see they've swelled up. Just put those into a medium hot oven,

0:51:400:51:44

about 190 degrees, for 12 to 15 minutes,

0:51:440:51:46

and they're golden and lovely.

0:51:460:51:48

Once the babas are in the oven, it's time to make a syrup.

0:51:480:51:51

It's a classic sugar syrup, with the addition of the water from the currants.

0:51:510:51:56

And some extra rum for a big kick of booze.

0:51:560:52:00

And a nice squirt of honey, just to temper the rum.

0:52:000:52:03

And I want to give that a good blast, a good boil.

0:52:030:52:05

Because seriously, you don't want to get your nippers paralytically drunk, do you?

0:52:050:52:10

That'll do. So we'll just let that cool now.

0:52:100:52:12

After 15 minutes in the oven, the babas should be brown and risen.

0:52:120:52:18

And once they've cooled, they get the syrup treatment.

0:52:180:52:20

-Those are lovely.

-Wouldn't you agree, that that is a lovely thing?

0:52:200:52:24

-Yes.

-That's a brillo baba.

0:52:240:52:27

Now you'll be amazed at how much syrup a good baba can take in.

0:52:270:52:32

Look at that. LAUGHTER

0:52:320:52:34

We're going to serve these tonight, in about two hours,

0:52:340:52:37

and the syrup will have really...and that long time to soak into them.

0:52:370:52:42

But we're just going to cheat with a couple cos we want to have a nibble. So I just turn those over, carefully.

0:52:420:52:47

-Look at this.

-Only...only...only a Virgo could do this.

0:52:470:52:51

Is anybody here good at doing quenelles?

0:52:510:52:54

Are you? Come here.

0:52:540:52:56

Come here. You do us a baba and we're going to do quenelles.

0:52:560:53:00

-So, this will be the...

-Hello, pet.

0:53:000:53:02

-Hello!

-This will be the posh way of serving your baba.

0:53:020:53:06

Oh, yeah. The posh way of serving a baba.

0:53:060:53:08

-Dead posh.

-Let's not get this wrong.

0:53:080:53:10

-Shall we have a little trail of red currants on the side?

-Oh, look!

-Look at that!

0:53:100:53:15

Now that's a quenelle. Yes!

0:53:150:53:17

Oh!

0:53:170:53:18

Fantastic.

0:53:250:53:27

-Are you going to do yours now?

-No. You're fired!

0:53:290:53:31

So that's kind of one way of a baba.

0:53:310:53:34

Now the other way, we'll do the way my mam would do it.

0:53:340:53:38

-Go on, Dave, go on!

-You just pipe the cream in the middle, like that.

0:53:380:53:44

And then you put a cherry on the top, like so.

0:53:440:53:48

My mother would be proud.

0:53:480:53:52

Oh!

0:53:520:53:54

Rum babas.

0:53:540:53:56

APPLAUSE AND CHEERING

0:53:560:54:00

What a day, and what a celebration of mums' cooking.

0:54:020:54:04

From China to Sri Lanka, Jersey to middle England, we've shared and collected hundreds of recipes.

0:54:040:54:11

But Kingy, that's only part of what today is about.

0:54:110:54:14

I know, Dave. The smells that have been coming out of the mums' kitchen tent have been something else.

0:54:140:54:19

-And now we finally get the chance to taste what they've been slaving at all day.

-You're right.

0:54:210:54:25

-Bring on the banquet.

-Grub's up, everybody!

0:54:250:54:31

We've invited 30 discerning foodies.

0:54:310:54:33

Including some of our VIP mums' families.

0:54:330:54:35

To enjoy our inspirational Sunday dinner.

0:54:350:54:39

We need to present the mothers.

0:54:390:54:41

And first, we have Peter, who's not strictly speaking a mother.

0:54:410:54:44

Come on.

0:54:440:54:46

Right down here. Come on, Leonie, put the fish down, love. Come on.

0:54:460:54:51

Da da da da da da! Oh, come on, girl!

0:54:510:54:55

Now, and last but not least, we've got our Julia.

0:54:550:54:59

Oh, here she comes, our Jules. Come on, girl!

0:54:590:55:01

So you've heard of tasting menus.

0:55:030:55:05

This is like a tasting menu, but with Sunday dinners.

0:55:050:55:08

What's great about it is that these are Sunday lunches that people actually have.

0:55:080:55:14

-Yeah.

-It might not be traditional but the thing is, it's what people eat on a Sunday.

0:55:140:55:19

-Bon appetit!

-Bon appetit!

0:55:190:55:20

Rather than having each of the Sunday dinner dishes as a separate course...

0:55:230:55:28

We're going to serve all the amazing main courses at the same time.

0:55:280:55:32

Susan and Leonie's poached turbot.

0:55:320:55:35

Peter's porcini risotto.

0:55:350:55:37

Julia's Texan cornbread with Boston beans.

0:55:370:55:40

Side by side with our take on both our mams' Sunday roast.

0:55:400:55:45

Does anything look better than that?

0:55:450:55:47

A standard rib roast. Come on! Wait.

0:55:470:55:49

Now who wants a well done bit? It's perfectly cooked.

0:55:520:55:55

It may not be the traditional way of eating dinner, but I bet that no-one here's going to mind.

0:55:550:56:00

And there's something just comforting and familiar, isn't there, with this.

0:56:000:56:05

That's proper beef, isn't it?

0:56:050:56:08

-Well done.

-Thank you.

-Fantastic. That's fantastic. Dave?

0:56:100:56:14

-Yeah?

-Is Fred Flintstone in?

0:56:160:56:18

I think I've got his brake pedal.

0:56:180:56:21

-Are you having a nice time?

-Yeah.

0:56:210:56:23

-Very much.

-That's the main thing.

-Oh, yes, please. Thank you.

0:56:230:56:26

Mate, you know what?

0:56:260:56:28

When we started this journey, I knew that Sunday dinners was going to be something special.

0:56:280:56:33

But seeing all this here today, well, what strikes me is the sheer variety of the dishes we've tasted.

0:56:330:56:38

-And Dave, it's not just the range, it's really great quality food.

-It's the best fish in the world, turbot.

0:56:380:56:45

-How many turbots did you do, two?

-There are two.

0:56:450:56:47

Look at that. How fantastic is that?

0:56:470:56:50

Oh, yes, don't forget the sauce.

0:56:500:56:52

That's massively important because it's spectacular.

0:56:520:56:55

-What makes me really pleased is that the unusual dishes have gone down so well.

-You're right, dude.

0:56:550:57:00

Our spicy Texan twosome, and the rich creamy risotto,

0:57:000:57:05

have been as popular as our Sunday classics.

0:57:050:57:08

I think the Texan cornbread is really nice. And also, the risotto. And the beef.

0:57:080:57:14

-And the potatoes. And the homemade horseradish.

-I think that counts as a result, mate.

0:57:140:57:20

So let's give it up for our fantastic mums, starting with Peter and his great risotto.

0:57:200:57:26

-So, what did we think of the turbot?

-Yeah!

-It's lovely.

0:57:260:57:29

Yes! It's just the sweetest of fish, isn't it?

0:57:290:57:33

Now, ladies, giving it up for the beans!

0:57:330:57:36

Hey, I hope they're not too full yet.

0:57:400:57:42

Cos it's time for the fantastic puds.

0:57:420:57:44

Now the puddings are bikers' puddings.

0:57:440:57:47

Key lime pie and rum babas.

0:57:470:57:50

Sunday dinners, dude.

0:57:570:57:59

-What an amazing meal.

-I know, mate.

0:57:590:58:01

-And what I love about them is that they're the perfect marriage of great food.

-Traditional or the more exotic.

0:58:010:58:06

And great company.

0:58:060:58:09

Mate, that's why I love it.

0:58:090:58:11

That was a belting day.

0:58:130:58:15

Man, full of honesty, full of joy. What a brilliant celebration of Sunday lunches.

0:58:150:58:20

-We've got some great recipes to take home as well.

-You're not wrong, you're not wrong.

0:58:200:58:24

Next week on Mums Know Best, we blow the budget and explore the crazy world of show-off dishes.

0:58:240:58:29

-Thunderbolts and lightning.

-Very, very frightening...me!

0:58:290:58:33

Their big, bold and not always the most healthy.

0:58:330:58:35

So, we need some cream now to whip. I think there's some in the fridge.

0:58:350:58:39

HE MOUTHS

0:58:390:58:41

And of course we've got a few of our mams' dishes, set to impress.

0:58:410:58:44

It's like the FA Cup!

0:58:440:58:45

Well, mate, time for the off.

0:58:450:58:47

Yeah.

0:58:470:58:48

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0:59:040:59:07

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0:59:070:59:10

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