0:00:01 > 0:00:03Dude, I can smell cooking.
0:00:03 > 0:00:07And that my friend is not just any cooking, it's the smell of great home cooking and
0:00:07 > 0:00:12it's wafting across the fields of Britain from the very kitchens of mothers.
0:00:12 > 0:00:15Sounds good, mate. Shall we investigate?
0:00:15 > 0:00:19- I think that is fab. - How's that then?- That's fabulous.
0:00:19 > 0:00:26- That's it.- Licking the pan!- Wey hey. We are on a mission,
0:00:26 > 0:00:30a proper mission, to save some of the country's best loved recipes.
0:00:30 > 0:00:34Up and down Britain it's a sad fact that traditional family dishes are
0:00:34 > 0:00:39being cooked less and less and if we're not careful we're in danger of losing our culinary heritage.
0:00:39 > 0:00:43So we're meeting mums with fantastic dishes to serve.
0:00:43 > 0:00:50Then creating a special recipe fair space to swap and celebrate those foodie jewels of the nation.
0:00:50 > 0:00:55Welcome to our Mums Know Best Recipe Fair where mums have come from all over the country... .
0:00:55 > 0:00:58To share their recipes with us, with each other
0:01:00 > 0:01:02- and you, the nation. - THEY LAUGH
0:01:02 > 0:01:06We have mums bringing recipes that have been in their families for generations.
0:01:06 > 0:01:09And, with a bit of luck, lots of cooked samples to scoff as well.
0:01:11 > 0:01:14Gerard is our resident recipe fair historian.
0:01:14 > 0:01:19He knows everything about food and he's perfect to dig out those all-important
0:01:19 > 0:01:21stories behind the recipes.
0:01:21 > 0:01:24He would make Doric temples out of little buns and raw sugar.
0:01:24 > 0:01:28All the recipes for the fab home cooking
0:01:28 > 0:01:32you will see on this show will be on the Mums Know Best website.
0:01:32 > 0:01:36Because when it comes to great home cooking, mums really do know best.
0:01:54 > 0:01:57Today's recipe fair is about show off dishes, isn't it, dude?
0:01:57 > 0:02:01Yeah. It's where the food itself is the occasion. You know,
0:02:01 > 0:02:04it's food with a real wow factor, the kind of dishes that cause a bit
0:02:04 > 0:02:09of a stir round the dinner table, "ooh, how did you make that?"
0:02:09 > 0:02:11Economy can be right out of the window here, mate.
0:02:11 > 0:02:14We're talking luxury and fun.
0:02:14 > 0:02:15I tell you what it's like,
0:02:15 > 0:02:17it's like food with delusions of grandeur.
0:02:17 > 0:02:20- Ooh, er, I'll polish me tiara.- Yeah.
0:02:22 > 0:02:26Before our recipe fair can begin, we need to get on the bikes and do some research.
0:02:26 > 0:02:30We need to find three mums with show off dishes to show off
0:02:30 > 0:02:36to us and then cook some of our own mums' dishes that they use to impress their friends.
0:02:36 > 0:02:39Our first mum told us she had a history of seventies
0:02:39 > 0:02:45cordon bleu entertaining in the family, a perfect place to start looking for fun show off dishes.
0:02:45 > 0:02:47- Well, this looks like it. - What's she called?
0:02:47 > 0:02:50She's called Tessa. There she is.
0:02:50 > 0:02:52Rural England at its finest.
0:02:52 > 0:02:55- Thanks for coming. - Hello.- I'm Tessa.
0:02:55 > 0:02:58Hello Tessa, pleased to meet you.
0:02:58 > 0:03:01- My mother, Scout's grandmother... . - Hi.- And this is Scout.
0:03:01 > 0:03:04- Hello, Scout.- Has your mother taught you everything you know?
0:03:04 > 0:03:07Nearly everything. Would you like to try some stuff and help out?
0:03:07 > 0:03:10- Thank you.- Thanks very much.
0:03:10 > 0:03:16Tessa remembers her mother Maggie hosting cordon bleu dinner parties and now by teaching
0:03:16 > 0:03:22her daughter Scout how to cook Tessa's rediscovering the magic contained in the family cook book.
0:03:22 > 0:03:24This is what we're after.
0:03:24 > 0:03:26- The history.- The history.
0:03:26 > 0:03:30Now look at this, look at the state of this book. Modern Cookery.
0:03:30 > 0:03:33- So who wrote that? - I think that's my aunt.- Yes.
0:03:33 > 0:03:36As in great aunt.
0:03:36 > 0:03:39Eunice, Christmas 1948.
0:03:39 > 0:03:42- There's history, there's life here. - Do you know what is lovely?
0:03:42 > 0:03:46- This is the proverbial rifling through your recipe drawers.- Yeah.
0:03:46 > 0:03:49- Coconut fudge, smack cake. - HE LAUGHS
0:03:49 > 0:03:52- I haven't tried that one. - There it is, Coronation Chicken.
0:03:52 > 0:03:56Ah brilliant. Before we arrived Tessa and Scout rifled
0:03:56 > 0:04:02through their cookbooks and whipped up a couple of cordon bleu classics, Gateau Diane and Coronation Chicken.
0:04:02 > 0:04:08This recipe was created by Constance Spry for the banquet on Queen Elizabeth II's coronation day.
0:04:08 > 0:04:13350 people dined on the Poulet Reine Elizabeth.
0:04:13 > 0:04:16Everyone does always laugh about Coronation Chicken as it is a cliche
0:04:16 > 0:04:19but actually everyone's really happy about having it.
0:04:19 > 0:04:23What dish is your big show off dish you're going to show us?
0:04:23 > 0:04:26An even more ubiquitous one which is the Baked Alaska.
0:04:26 > 0:04:29Oh, well that's dangerous. A lot of people are scared of Baked Alaska.
0:04:29 > 0:04:32I am. Ice cream in the oven - stupid.
0:04:32 > 0:04:34- Yeah it's weird isn't it?- Yes.
0:04:34 > 0:04:36But we're not going to do it in the oven.
0:04:36 > 0:04:38- Aren't we?- No? - What do you mean? In a frying pan?
0:04:38 > 0:04:41No, we're going to do it with a blow torch.
0:04:41 > 0:04:42So we're not going near an oven.
0:04:42 > 0:04:45- I like you.- Shall we have a go at making the Baked Alaska?
0:04:45 > 0:04:46Yeah.
0:04:51 > 0:04:55- Now we've got egg whites in here basically, haven't we?- Yes.
0:04:55 > 0:04:59- Are you looking for soft peaks or firm peaks?- Softish peaks.
0:04:59 > 0:05:00That's quite a lot of sugar.
0:05:00 > 0:05:05- Yes, I know. - Now everyone has their own tips for getting a perfect meringue.
0:05:05 > 0:05:09My mum always added cream of tartar but I've never seen
0:05:09 > 0:05:10anything like this before.
0:05:10 > 0:05:13This I think is a Tessa top tip. Cornflour.
0:05:13 > 0:05:15Now I've never heard of this before.
0:05:15 > 0:05:20- Cornflour in the meringue. - And then vinegar.- Oh, madam.
0:05:20 > 0:05:24Adding cornflour and vinegar helps to stop the meringue collapsing but
0:05:24 > 0:05:29it also gives the centre a softer, mallowy texture when it's cooked.
0:05:29 > 0:05:35Tessa also adds a splash of rose water to set the meringue.
0:05:35 > 0:05:38So it should sort of be like that.
0:05:38 > 0:05:43Oh, now look at that. That's a sign of a good meringue. From tip to base.
0:05:43 > 0:05:45- That's a firm peak. - This is a sponge base.
0:05:45 > 0:05:50- Yes.- We're going to put a base of raspberry jam on. And then this is where it happens quite quickly.
0:05:50 > 0:05:54Tessa has shaped her vanilla ice cream using a bowl.
0:05:54 > 0:05:56Oh, look at that.
0:05:56 > 0:05:58And then our raspberries.
0:05:58 > 0:06:00With raspberries placed around the edge.
0:06:00 > 0:06:03And our lovely shiny meringue.
0:06:03 > 0:06:07Tessa packs them around into pretty little peaks.
0:06:07 > 0:06:12This is the secret. This is it. Hello fire.
0:06:12 > 0:06:18Without a blow torch, Baked Alaska is a risky little mix of a hot oven
0:06:18 > 0:06:24and melting ice cream, but the blowtorch crisps the surface while leaving the inside soft and cold.
0:06:24 > 0:06:28Baked Alaska meringue has raw egg below its crust so it's best to serve something else
0:06:28 > 0:06:32to your more delicate guests. Wey-hey!
0:06:32 > 0:06:35- # Thunderbolts and lightening - Very, very frightening
0:06:35 > 0:06:39# Galileo, Galileo Galileo... #
0:06:41 > 0:06:49We love it. Not only is it a great thing to eat, it also has theatre and we've made an opera out of it.
0:06:49 > 0:06:53- Yes.- Look at that. - Now, that's impressive.
0:06:53 > 0:06:59Our Tessa's Baked Alaska. On the menu, peas to go with our Coronation Chicken.
0:06:59 > 0:07:03Another of Maggie's 70s favourites, the Gateau Diane, and the Baked Alaska.
0:07:03 > 0:07:07To sample all of this, Maggie and Scout are back.
0:07:07 > 0:07:12Well, I think this is food to impress. Tessa, do we have to start with the Baked Alaska?
0:07:12 > 0:07:14Because that hasn't got much of a shelf life.
0:07:14 > 0:07:16It hasn't. We could work backwards.
0:07:16 > 0:07:18It looks quite impressive.
0:07:18 > 0:07:21- Oh, latzio.- Maggie, do you think Tessa's done your recipes justice?
0:07:21 > 0:07:26- Yes. It looks pretty good. It looks just as good. But when my father used to make them...- Yeah?
0:07:26 > 0:07:28- They were much higher.- Look at this.
0:07:28 > 0:07:29Oh, yes.
0:07:29 > 0:07:33What sort of feeling does it give you, Maggie, to have your daughter
0:07:33 > 0:07:37cooking things like this and it just still being in the family?
0:07:37 > 0:07:40Quite happy memories. We were all very interested in food, weren't we?
0:07:40 > 0:07:44I think what's nice about it is fresh fruit, lots of acidity to it,
0:07:44 > 0:07:47then the sweetness of the ice cold ice cream.
0:07:47 > 0:07:51- It's almost like a marshmallow. - Yes, it is too.
0:07:51 > 0:07:52It's not like a cooked meringue.
0:07:52 > 0:07:56- Not like this fella.- No. Are we going to have another pudding before the mains?- I think so.
0:07:56 > 0:07:58I think it would be rude not to.
0:07:58 > 0:08:01- We don't have to change plates, do we?- Ooh, the Gateau Diane.
0:08:01 > 0:08:02- Look at it!- Oh, my god.
0:08:02 > 0:08:07- Eat it, wear it or light it, do you?- It's two meringue frisbees...
0:08:07 > 0:08:08Two meringue frisbies.
0:08:08 > 0:08:10Stuffed with chocolate cream.
0:08:10 > 0:08:13- Chocolate cream. It's an old cordon bleu recipe.- Oh, hey, man.
0:08:13 > 0:08:17And was the Gateau Diane one of your staple dinner party favourites?
0:08:17 > 0:08:18Yes, but they were smaller than that.
0:08:18 > 0:08:20You did more of a Cocktail Diane.
0:08:20 > 0:08:23- Absolutely.- Yes. - This is actually very good, Tess.
0:08:23 > 0:08:28- You sound surprised.- Beats mine. - So Maggie, in the '70s...- Mmm?
0:08:28 > 0:08:32Was it kind of traditional to have two puddings before the main course?
0:08:32 > 0:08:38Quite understandably, Scout thinks the puddings are the end of the meal so she's gone outside to play.
0:08:38 > 0:08:40But we've still got coronation chicken for desert.
0:08:40 > 0:08:42This is one of the best, um...
0:08:42 > 0:08:46- Yeah it's delicious. - Coronation Chickens I've had for a very long time.
0:08:46 > 0:08:48- It's lovely.- Tastes wonderful. Are you up for a giggle?
0:08:48 > 0:08:53Because we're going to have a bit of an event and for want of a better phrase it's kind of like
0:08:53 > 0:08:58a bit of a recipe foodie festival kind of celebration of all things and what we would like you to do
0:08:58 > 0:09:04if you would is come along and share your recipes and share your thoughts with everybody and maybe cook there.
0:09:04 > 0:09:06No, I'd love to.
0:09:06 > 0:09:11- Baked Alaska. No, I would love to. - We're as impressed as Maggie at Tessa's achievable show off
0:09:11 > 0:09:15food. The Coronation Chicken and Gateau Diane are great,
0:09:15 > 0:09:18but the show stopper for us has to be the baked Alaska. Right, Si?
0:09:18 > 0:09:21Absolutely, dude. Fire and ice with fresh raspberries.
0:09:21 > 0:09:24Probably better as a dessert than a main course.
0:09:26 > 0:09:28Thanks ever so much. We'll be in touch.
0:09:28 > 0:09:32- See you soon.- Bye.- Bye.
0:09:34 > 0:09:38I think it's time we cooked our own mums' dishes for the recipe fair.
0:09:38 > 0:09:42Well, look mate, my mum Stella used to cook a classic roast ham.
0:09:42 > 0:09:48It was huge. Fed an army of us little kiddies and it always commanded presence on the table.
0:09:48 > 0:09:50Well, my mum Margaret used to cook one too.
0:09:50 > 0:09:54Let's find somewhere posh and do a big roast ham.
0:09:58 > 0:10:01Aye forsooth, arise, Sir Kingster.
0:10:01 > 0:10:06Right, dude. There's been a castle here in Thornbury for over
0:10:06 > 0:10:101000 years and it's played host to royalty, mate. Who's he?
0:10:10 > 0:10:13I think he comes with the environment.
0:10:14 > 0:10:17- He'll make us feel uncomfortable. - No he's fine.
0:10:17 > 0:10:20Although cooking a ham is a very simple thing,
0:10:20 > 0:10:23there are as many variations as there are mums cooking them.
0:10:23 > 0:10:29But for our recipe fair we want to recreate how we remember our mums serving it.
0:10:29 > 0:10:32Did some ham used to end up salty...
0:10:32 > 0:10:33- Yes.- When you cooked it?
0:10:33 > 0:10:37Well, my top tip is that what you've got to do is get the ham, put it in
0:10:37 > 0:10:41- the pan, fill it with water, just bring that to the boil...- Mmm hmm.
0:10:41 > 0:10:44Chuck the water away, then just commence as usual.
0:10:44 > 0:10:47- And it kind of like a super charged soak.- Yes.
0:10:47 > 0:10:51The other thing is to cook it with a bit of orange juice because the acidic acid draws it out you see.
0:10:51 > 0:10:53That's what me mum used to do.
0:10:53 > 0:10:56Aye. My mother used to do is to put like a marmalade coating.
0:10:56 > 0:10:59So obviously there's an orange and ham thing going.
0:10:59 > 0:11:01- It's ying and yang. - Let's do both then.- Yeah.
0:11:01 > 0:11:04It's like your mum's ham, my mum's ham...
0:11:04 > 0:11:08It's an amalgam of hams. Because our ham isn't salty to start with we can
0:11:08 > 0:11:12just get going by adding half orange juice and half water to the ham pan.
0:11:12 > 0:11:15Did you mum used to do that onion studded with clove thing?
0:11:15 > 0:11:16Yes.
0:11:16 > 0:11:19All right, one for thee and one for me.
0:11:21 > 0:11:24Bit of a fixture and fitting.
0:11:25 > 0:11:31Clove-studded onions, bay leaves and peppercorns add a delicate flavour to the ham.
0:11:31 > 0:11:33Just boil that for three hours.
0:11:33 > 0:11:38- Oh, yeah.- Ish. So chuck, we've got three hours to play with. Any ideas?
0:11:38 > 0:11:42Ooph. Oh, we've got it on three.
0:11:42 > 0:11:44Do you want to have a go.
0:11:46 > 0:11:48We're waiting for the...
0:11:50 > 0:11:52- Hey.- Ah!
0:11:52 > 0:11:55You'll know the ham's cooked when you've got bored playing buckaroo.
0:11:55 > 0:11:59So, let it cool in its own cooking liquor for a few minutes then lift it out.
0:11:59 > 0:12:02I think this is going to be a four spoon lift.
0:12:04 > 0:12:08Now to give the ham a lovely sticky orange crust
0:12:08 > 0:12:11- what did your mum used to do? - She was skin off girl.
0:12:11 > 0:12:13Skin off. Right, we'll go take the skin off.
0:12:13 > 0:12:17What's needed is a glaze to smother all over this skinned ham.
0:12:17 > 0:12:20To a generous pile of soft brown sugar add my mum's
0:12:20 > 0:12:27secret ingredient, about half a jar of good bitter marmalade and six tablespoons of honey.
0:12:27 > 0:12:32So it's sugar, marmalade, honey, mustard. Loads of mustard. It's a big ham isn't it.
0:12:32 > 0:12:34It is a big ham.
0:12:34 > 0:12:39And for an extra orangey kick, the zest of three oranges and the juice of two.
0:12:39 > 0:12:41Shall we go for quite large diamonds?
0:12:41 > 0:12:43Yeah. Diamonds are forever.
0:12:49 > 0:12:52If you had a butler you'd want him to bring you an umbrella wouldn't you?
0:12:52 > 0:12:56No but I bet if you kind of like his guvnor I'll be he's loyal.
0:12:56 > 0:12:58I bet nothing passes him by.
0:12:58 > 0:13:01So what I'm doing is I'm just putting a clove in the centre of each diamond.
0:13:01 > 0:13:04Oh, Geordie chic.
0:13:04 > 0:13:07Why aye, mum.
0:13:07 > 0:13:11Spoon the glaze over the diamond-studded ham and it's ready for the oven.
0:13:11 > 0:13:14- It won't take long to roast this will it?- About 45 minutes.
0:13:14 > 0:13:17Great. And into the oven.
0:13:17 > 0:13:19- Do you want to play another game?- No.
0:13:22 > 0:13:27Hit it. Right hand blue. My go.
0:13:30 > 0:13:34You've got about 45 minutes for twister but you've got to baste
0:13:34 > 0:13:38the ham frequently so it comes up a lovely crusty gold colour.
0:13:38 > 0:13:40Is that ham cooked or what?
0:13:40 > 0:13:44Oh, yes.
0:13:44 > 0:13:47It's the Hairy Biker's hams mams.
0:13:47 > 0:13:49Gentlemen, should we get inside out of the rain?
0:13:49 > 0:13:52- Do excuse me.- Dude, what's going on?
0:13:52 > 0:13:55- Follow me.- Thanks very much.
0:13:55 > 0:13:57Dude, I reckon we'd better follow him you know.
0:13:57 > 0:13:59- Are you following me?- Yes, sir.
0:13:59 > 0:14:00- Oh, yes.- Do be seated.
0:14:00 > 0:14:04I feel it's now time to teach you the etiquette of the table.
0:14:04 > 0:14:07- Oh, thank you.- Thank you sir.
0:14:07 > 0:14:10- Now please be seated.- Now mate, I reckon our butler Brian's got
0:14:10 > 0:14:14to know a thing or two, being as he buttles at Buckingham Palace.
0:14:14 > 0:14:17So his knowledge on posh table service is second to none.
0:14:17 > 0:14:23- Thank you sir.- Sir, you will notice the manner of the table this evening is in the French manner.
0:14:23 > 0:14:28This dates from the time of George III, or the 1770s.
0:14:28 > 0:14:31In the French table setting all the dishes are spread out like
0:14:31 > 0:14:34a huge buffet, but here dude, doesn't our ham look regal?
0:14:34 > 0:14:38Parlez vous Francais?
0:14:38 > 0:14:41- Oui. Parle bien francais, monsieur. - Oui, je parle un peu.
0:14:41 > 0:14:44Apparently, back then it was considered the more
0:14:44 > 0:14:49bounteous the display, the greater the impression on the dining guest.
0:14:49 > 0:14:51- I love formality in dining. - I do.
0:14:51 > 0:14:53- I absolutely love it.- I do.
0:14:53 > 0:14:56I've got that many glasses at home, honestly.
0:14:56 > 0:14:59You get one knife, one fork, one plate and you eat as much as you like.
0:14:59 > 0:15:04However, this style of table service left the food sitting around for quite a while.
0:15:04 > 0:15:06Oh, it's frozen.
0:15:06 > 0:15:08Oh, is it?
0:15:08 > 0:15:10Everything's cold.
0:15:10 > 0:15:16- Dude, this is basically a buffet but a buffet is hardly the way to serve posh food, is it?- Table a la deux.
0:15:16 > 0:15:19Mate, this looks much more familiar.
0:15:19 > 0:15:22I love the cutlery, it's like a xylophone. That's great.
0:15:22 > 0:15:26I'm standing up now you see, waiting to be seated.
0:15:26 > 0:15:30- I've got it.- Thank you sir.
0:15:30 > 0:15:32Thank you.
0:15:32 > 0:15:36This is a table we're going to serve you in the Russian manner.
0:15:36 > 0:15:41In 1810 the Russian ambassador to Paris, Alexander Kuryakyn,
0:15:41 > 0:15:45shocked his dinner party guests by serving the food already plated.
0:15:45 > 0:15:52For the first time in formal dining, the food was the correct temperature and displayed nicely on the plate.
0:15:53 > 0:16:00Would it be fair to say that whereas the French service was one of opulence and quantity, more in
0:16:00 > 0:16:06terms of showing off, but this, it's showing off more in terms of refinement and quality.
0:16:06 > 0:16:12That's quite correct sir. It shows a more forward thinking, more enlightened approach to your dining.
0:16:12 > 0:16:14What do you think of paper plates?
0:16:14 > 0:16:16I think they are rubbish, sir.
0:16:16 > 0:16:19I wouldn't even eat off a paper plate. Wouldn't even entertain it.
0:16:19 > 0:16:21That's my dinner service condemned then.
0:16:21 > 0:16:24Man that was mad.
0:16:24 > 0:16:26- Fascinating, isn't it?- Mad.
0:16:26 > 0:16:28But I love that about food.
0:16:28 > 0:16:31Even with the show off food there's such a lineage that's
0:16:31 > 0:16:35gone through the centuries that kind of explains how we eat today.
0:16:35 > 0:16:36- It's evolution.- Yeah.
0:16:36 > 0:16:39Two types of serving, two types of evolution.
0:16:39 > 0:16:42I love it. it was a bit severe did you not think?
0:16:42 > 0:16:44- Yeah it was a bit like The Prisoner. - Right, come on.
0:16:44 > 0:16:47- I am not a number, I am a free man. - I'm a ball. Come on, lets go.- Right.
0:16:53 > 0:16:56Mate, I'm really in the mood for showing off.
0:16:56 > 0:17:01I know, Kingy, and I reckon our next mum's amazing royal recipe connections will fit in perfectly.
0:17:05 > 0:17:06This is nice, isn't it?
0:17:06 > 0:17:09Oh, my goodness. Hello.
0:17:09 > 0:17:13Muriel told us that she could cook dishes for us exactly as her mother
0:17:13 > 0:17:15cooked them for Princess Margaret 50 years before.
0:17:17 > 0:17:20Muriel lives in Tenbury, Wells, with her husband Richard
0:17:20 > 0:17:24and just down the road her son David is often back for mum's cooking.
0:17:24 > 0:17:28Now these are the photographs of our family. Now that is my mother there.
0:17:28 > 0:17:30- Right.- What does your mum do?
0:17:30 > 0:17:33- Yeah.- She was a cook to Admiral Sir William Tennant.
0:17:33 > 0:17:38He was the Lord Lieutenant of Worcestershire in the late '50s, early '60s.
0:17:38 > 0:17:41- Right.- And he used to entertain royalty as well.
0:17:41 > 0:17:46- He had visits several times a year from Princess Margaret.- Right. - Yeah.- Uh huh.
0:17:46 > 0:17:53And when she came up she was always "ring Lady Tenant and say could she have lemon souffle for pudding. "
0:17:53 > 0:17:55And that was one of my mum's favourites...
0:17:55 > 0:17:57And that's the recipe you've got there.
0:17:57 > 0:17:59- And that's the recipe.- Fabulous.
0:17:59 > 0:18:02Are you going to cook for us the lemon souffle that your mother used to make?
0:18:02 > 0:18:05- Yes, I'm going to show you.- For Princess Margaret?- Yes. I am indeed.
0:18:05 > 0:18:09- Do you still make it for your son? - Yeah occasionally, yes.
0:18:14 > 0:18:17Muriel's souffle dish needs to be wrapped tightly in grease-proof paper.
0:18:17 > 0:18:22The next step is to separate five egg yolks into the mixer bowl.
0:18:22 > 0:18:26We then put that on the mixer and then we put the castor sugar in there and we whisk.
0:18:26 > 0:18:29- Thank you, Si. - Do you put this at right?
0:18:29 > 0:18:31WHIRRING Yeah. Hang on, hang on.
0:18:31 > 0:18:33- Shall I show you how to... - No. no, I'll tell you...
0:18:33 > 0:18:35- No, no...- Because, look, watch.
0:18:35 > 0:18:37- It's that one there. - Yeah, you see.- Yes.
0:18:37 > 0:18:39I may be from Newcastle but I'm not daft!
0:18:39 > 0:18:41HE LAUGHS
0:18:41 > 0:18:44Beat the sugar through the egg yolks for two to three minutes
0:18:44 > 0:18:47until the mixture starts to turn a paler colour.
0:18:47 > 0:18:50- Would you like to whisk these for me? - Certainly, Muriel.
0:18:50 > 0:18:53- You should see his wrist action Muriel, it's fantastic.- Oh.
0:18:53 > 0:18:54Oh, you're cheating.
0:18:54 > 0:18:58I always get the jobs. Do you know when we're doing demos? I always do it by hand...
0:18:58 > 0:19:00Muriel, do you want soft peaks or firm peaks?
0:19:00 > 0:19:04- Oh, firm peaks.- Muriel, we've spilled sugar all over your side.
0:19:04 > 0:19:07Oh, naughty boy. WHIRRING
0:19:07 > 0:19:08He's noisy, isn't he?
0:19:08 > 0:19:09He is, isn't he?
0:19:09 > 0:19:13- I'm making sure that it's whisked well.- Peaks, David.
0:19:13 > 0:19:17- Just look at that.- Just right. - Thanks Muriel.- Thanks Muriel... .
0:19:17 > 0:19:19We need a sieve.
0:19:19 > 0:19:21Sorry about me friend.
0:19:21 > 0:19:23- How many lemons have gone in there? - 17.- Four.
0:19:23 > 0:19:26So it's the juice of four lemons.
0:19:26 > 0:19:30- Four lemons. And the rind.- And the zest of four lemons, separately.
0:19:30 > 0:19:33- Yeah.- You could imagine your mum would be doing this...- Yes.
0:19:33 > 0:19:35And Princess Margaret being that royal, eh?
0:19:35 > 0:19:38She'd be there with her Embassy in the back of the car.
0:19:38 > 0:19:41- Yeah.- Thinking, oh... - I'd better get my souffle made...
0:19:41 > 0:19:47Will there be souffle? Must get Lord Snowdon to take a few more pictures.
0:19:47 > 0:19:50Muriel's promised that her souffle is fail-safe.
0:19:50 > 0:19:54- Now that's some claim for a souffle. - What we have to do...- Gelatine.
0:19:54 > 0:19:55Is put gelatine on it.
0:19:55 > 0:20:02Princess Margaret's favourite souffle isn't a souffle at all, it's a mousse set with gelatine.
0:20:02 > 0:20:05- Does that cool?- Cool.- Cool.
0:20:05 > 0:20:07Before we put it into the other mixtures, yeah.
0:20:07 > 0:20:09Shall we leave that out on the table outside?
0:20:09 > 0:20:12- Yeah.- Off I go.
0:20:12 > 0:20:15Into the beaten egg yolks and sugar go the rind and juice of the lemons.
0:20:15 > 0:20:19- Could have quite tang to it this. - Oh, it's going to be really sharp.
0:20:19 > 0:20:23- Oh, ar.- So we just need to gently mix that in.- Gently.
0:20:23 > 0:20:25- And then all I'm doing... - Not much chance of that.
0:20:25 > 0:20:27- All I'm doing is switching it on. - Good.
0:20:27 > 0:20:29That's on the gentle setting.
0:20:29 > 0:20:30Me hands are on top of me head.
0:20:30 > 0:20:35Next component that goes in is the cooled gelatine.
0:20:35 > 0:20:37I'll not be a minute.
0:20:37 > 0:20:42We've been friends for 20 years, but I've never seen anybody who could make a minute so elastic.
0:20:42 > 0:20:44You know, I'll just be one minute...
0:20:44 > 0:20:46- He's found the gelatine. - He has, god love 'im.
0:20:46 > 0:20:51I'll tell you what though, there was something set in it. Oh. Right.
0:20:51 > 0:20:56It's looking very, um, gelatinous.
0:20:56 > 0:21:00- Yeah. Good.- Very unctuous isn't it? - Very unctuous. Next component...
0:21:00 > 0:21:01Is softly whipped cream.
0:21:01 > 0:21:03- Yes.- I have to say,
0:21:03 > 0:21:06you're not shy on the ingredients are you?
0:21:06 > 0:21:09- No.- It's great, you're like the female version of me and Dave.
0:21:09 > 0:21:12It's quite remarkable, isn't it?
0:21:12 > 0:21:14- One more last component, our egg whites.- Right.
0:21:14 > 0:21:16- Yes.- The perfectly firmly peaked egg whites.- Yeah.
0:21:16 > 0:21:20- This is a lovely recipe, isn't it? - Mmm.- It is isn't it?
0:21:20 > 0:21:22Yeah it is it, it's lovely.
0:21:22 > 0:21:25Yeah I'd say that is just about right.
0:21:25 > 0:21:29The lemony mixture's then poured into the wrapped souffle dish.
0:21:29 > 0:21:32- Beyond the dish. - Ah, hence the souffle vibe.
0:21:32 > 0:21:35- That's right.- So it's really, it's like a false souffle, isn't it?
0:21:35 > 0:21:37- That's right. There we are. - Very nice.
0:21:37 > 0:21:38Now it goes into the fridge to set.
0:21:38 > 0:21:42The souffle will take a good couple of hours chilling before you can
0:21:42 > 0:21:46start decorating it, unless you're hyper-doodly organised like Muriel.
0:21:46 > 0:21:49Muriel.
0:21:49 > 0:21:52- Here is one... .- I made earlier.
0:21:52 > 0:21:56- Yes. I tell you what, you could be Delia Smith, you know.- I could.
0:21:56 > 0:22:00Once the souffle is out of its wrapping it looks like a baked souffle.
0:22:00 > 0:22:06But don't be fooled. Just like Tessa's meringue, it contains raw eggs so the same rules apply.
0:22:06 > 0:22:08So we need some cream now to whip.
0:22:08 > 0:22:11- I think there's some in the fridge. - Really?
0:22:11 > 0:22:13As well? Ooh.
0:22:13 > 0:22:18The finishing touch is to decorate the edge with chopped nuts, more piped cream and some halved grapes.
0:22:18 > 0:22:21Oh, classic. Hey that is fab.
0:22:21 > 0:22:24- How about that?- That is fabulous.
0:22:24 > 0:22:27Muriel's mum's lemon souffle. Fab.
0:22:27 > 0:22:30Love it.
0:22:30 > 0:22:32Thank you.
0:22:32 > 0:22:36But Muriel isn't content with serving us just one dessert. Ha no.
0:22:36 > 0:22:40Before we arrived Muriel whipped up the second Gateau Diane of the week
0:22:40 > 0:22:44and she'd not forgotten mains either, with an exquisite chicken in brandy sauce.
0:22:44 > 0:22:47And with that out of the oven it was time
0:22:47 > 0:22:52to sit down to dinner with Muriel's husband Richard and her son David.
0:22:52 > 0:22:54Muriel, how did you do the chicken?
0:22:54 > 0:22:58I diced red onion, I fried it in a little oil and butter.
0:22:58 > 0:23:05Sliced mushrooms and then I flambeed the chicken breast with brandy, and poured thick cream over the top...
0:23:05 > 0:23:08- Yes.- Put it in the oven for a couple of hours.
0:23:08 > 0:23:10So is that exactly how your mum used to make it?
0:23:10 > 0:23:13- That's exactly how mum did it. - Chicken's lovely and juicy.
0:23:13 > 0:23:16This is the sort of thing to give a pools winner, isn't it?
0:23:16 > 0:23:18- That was grand.- You're welcome.
0:23:18 > 0:23:22Time for Gateau Diane of the week, number two.
0:23:22 > 0:23:26You know it looks kind of like a wasps nest, doesn't it?
0:23:26 > 0:23:30It's interesting because it's the second Gateau Diane that we've had this week.
0:23:30 > 0:23:32It's completely different.
0:23:32 > 0:23:34- Completely different. - Really?- Yeah.
0:23:34 > 0:23:37So obviously various families must have had their idea of what it was.
0:23:37 > 0:23:40Well, it's three layers of meringue... .
0:23:40 > 0:23:44- Yeah.- Sandwiched together with fresh cream and pineapple
0:23:44 > 0:23:50and on the outside is an uncooked chocolate meringue decorated with the remainder of the pineapple.
0:23:50 > 0:23:53- Opulence personified I think.- Yeah.
0:23:53 > 0:23:55Bon appetite.
0:23:55 > 0:23:58- Oh, wow.- Oh, great.
0:23:58 > 0:24:01It's much more indulgent that then other Gateau Diane.
0:24:01 > 0:24:04How long do you reckon this recipe's been in your family then?
0:24:04 > 0:24:09Well, certainly my generation and my mother's generation so at least two generations, yeah.
0:24:09 > 0:24:12- So 50 years.- Yeah.- Wow.- Yeah.
0:24:12 > 0:24:17It's not every day that Si and I get to eat the food of royalty.
0:24:20 > 0:24:23- Like a taste of royalty?- Thank you.
0:24:23 > 0:24:25- It really has a quite a lot of citrus, it's great.- Good, good.
0:24:25 > 0:24:27Oh, that really clears the palate.
0:24:27 > 0:24:30It's clearing my sinuses.
0:24:30 > 0:24:32Muriel, how would you mum serve this?
0:24:32 > 0:24:35- She would have served it using two spoons... .- Yes.
0:24:35 > 0:24:39Like quenelles. Serving it on the plate and then the butler would have passed it on to the table.
0:24:39 > 0:24:43Oh, beautiful. Great pressure there, table waiting for dessert...
0:24:43 > 0:24:45- Yeah, yeah.- Serving quenelles. - Mmm.- Princess Margaret.
0:24:45 > 0:24:52- Mmm hmmm...- Well, if lemon could put zip in your pip this does it.
0:24:52 > 0:24:54No, that was lovely.
0:24:54 > 0:24:55This really is good.
0:24:55 > 0:24:57- It really is good. - I shall be making this one.
0:24:57 > 0:25:00We're going to do this recipe swap festival.
0:25:00 > 0:25:03- It's like Glastonbury but with recipes.- Wow.
0:25:03 > 0:25:04You know, the whole thing.
0:25:04 > 0:25:06Now, would you like to come?
0:25:06 > 0:25:09- Very much, yes.- And would you do some of the dishes for us?
0:25:09 > 0:25:13- Absolutely, yes, I would. - Well, you're on.- Bye.
0:25:16 > 0:25:18- We love Muriel.- Keep waving.
0:25:20 > 0:25:24It's clear that Muriel's mum's dishes are all about excess.
0:25:24 > 0:25:26Well, they were served up to royalty after all.
0:25:26 > 0:25:30But dude, I bet that since her recipes date from the
0:25:30 > 0:25:35time when rationing had just ended they're full of those once rare ingredients, fresh cream and eggs.
0:25:35 > 0:25:39And Muriel hasn't changed it one bit. What a mum.
0:25:43 > 0:25:48Inspired by Muriel's excess, I reckon we need to do something that can compete.
0:25:48 > 0:25:52Yeah dude, and there's one dish that's part of both of our food histories that's perfect.
0:25:52 > 0:25:56It could only be our whole salmon, dressed up for a big night out.
0:25:58 > 0:26:01I think this to us was always a centrepiece,
0:26:01 > 0:26:02always a celebration dish.
0:26:02 > 0:26:04A salmon, a whole salmon.
0:26:04 > 0:26:07This one that we're going to do came out of me mum's silver wedding and I
0:26:07 > 0:26:13- think it was kind of at that time it just went across all show off celebrations... .- Yeah, yeah, yeah.
0:26:13 > 0:26:16- It was great.- And I think the decoration still stands up today.
0:26:16 > 0:26:19- Yes, I do. I do. - It's a bit on the camp side.
0:26:19 > 0:26:22- Camp, us? Don't be mad. - This is a fish kettle.
0:26:22 > 0:26:25Now we're going to prove to you that with a little imagination
0:26:25 > 0:26:29you can cook the ultimate celebration feast on two gas rings.
0:26:29 > 0:26:35Step one, take a fish, this is about a seven-pounder and that'll feed about 14 to 20 people.
0:26:35 > 0:26:38Now it's a simple poaching liquor isn't it?
0:26:38 > 0:26:40- It is.- Not quite so simple as plain water though.
0:26:40 > 0:26:44To the fish kettle add a squeeze of lemon juice, drop in the lemons,
0:26:44 > 0:26:49add some bay leaves, peppercorns and a pinch of salt.
0:26:49 > 0:26:51That's all you need mate, isn't it?
0:26:51 > 0:26:53We'll need a lid.
0:26:53 > 0:27:01Bring the fish to the boil, turn off the heat, leave it to go cold, let it go cold in its own juices,
0:27:01 > 0:27:07then take that perfectly beautifully juicy poached salmon out and it's ready for working on.
0:27:07 > 0:27:13- Shove it in your gob. Don't really. - Meanwhile, shall we show you how to make mayonnaise?- OK man, mayo.
0:27:13 > 0:27:17Homemade mayo is a thing of wonder and it's easy.
0:27:17 > 0:27:20First off we need the yolks of two eggs and one whole egg.
0:27:20 > 0:27:25Now at this point we take that and start to whisk.
0:27:25 > 0:27:28This is my friend Glenda.
0:27:28 > 0:27:31Homemade mayonnaise is totally different to the factory stuff.
0:27:31 > 0:27:39The staple ingredients of mayo are eggs, raw yet again, mustard, sugar, salt, pepper and some lemon juice,
0:27:39 > 0:27:46- but you can make it more lemony or more mustardy or you can even add garlic to make aioli.- Excellent.
0:27:46 > 0:27:49The second the salmon water starts boiling take it off the heat.
0:27:49 > 0:27:53I'll just put it on the windowsill.
0:27:53 > 0:27:57If you leave it boiling your fish will fall apart like your old Austin Allegro used to.
0:27:57 > 0:28:01Just let it continue to poach gently in the water as it cools.
0:28:01 > 0:28:03On with the mayonnaise.
0:28:03 > 0:28:07Now we need oil and we found vegetable oil is the best for this.
0:28:07 > 0:28:12Now it needs to be added really, really, really slowly and you have to continue to whisk it.
0:28:12 > 0:28:15And of course if you've got an electric whisk it's so easy.
0:28:15 > 0:28:18As per usual...
0:28:18 > 0:28:20- We've got me.- We've got big Geordie.
0:28:20 > 0:28:25What's going on here is that you're making an edible emulsion.
0:28:25 > 0:28:28Normally oil would mix with the other ingredients but egg
0:28:28 > 0:28:31yolk contains a protein that allows the mixing to happen.
0:28:31 > 0:28:35It has to do its job very gradually.
0:28:35 > 0:28:37Take turns. Yeah go on.
0:28:37 > 0:28:39It's not easy, is it, lad?
0:28:39 > 0:28:45Too quick and the oil and lemon juice will split and all the magic of mayonnaise will be lost.
0:28:49 > 0:28:50That's perfect.
0:28:50 > 0:28:52That's homemade mayonnaise.
0:28:52 > 0:28:58Now, a special fish calls for a special dish. Look at that.
0:28:58 > 0:29:00- HE LAUGHS - Sorry!
0:29:00 > 0:29:02Have you been attacked by it?
0:29:02 > 0:29:04You'd have it either for smoked salmon
0:29:04 > 0:29:06or indeed our super duper fishy.
0:29:06 > 0:29:12You see what we're going to do is to simulate the scales of the fish with wafer thin semi-circles of cucumber.
0:29:12 > 0:29:18Now, it's time to make you look beautiful because you look a bit wrinkly and sad.
0:29:18 > 0:29:20The first incision goes behind the head.
0:29:20 > 0:29:23We want to leave the head intact.
0:29:23 > 0:29:26Cut the skin along the spine and around the tail.
0:29:26 > 0:29:31- As the fish has cooled a little bit by now you should be able to peel it off in one.- And of course,
0:29:31 > 0:29:36you can always use this to make a pair of shoes.
0:29:36 > 0:29:41All these wafer thin slices of cucumber have to be cut in half
0:29:41 > 0:29:44and you just start to build up your scales you see.
0:29:44 > 0:29:47It's just like making a shingle roof on your outhouse.
0:29:49 > 0:29:51Kingy, this is beautiful.
0:29:53 > 0:29:56As you can see, this salmon's almost back to life.
0:29:56 > 0:29:58It's mayonnaise time now.
0:29:58 > 0:30:00Oh, look.
0:30:00 > 0:30:03Now are you sure? Oh, you see, it might slip off.
0:30:03 > 0:30:05It's important
0:30:05 > 0:30:11just to keep a steady, even pressure, an even hand and a merry temperament.
0:30:11 > 0:30:13What we need to do is tidy up the head.
0:30:13 > 0:30:16It's like putting a tie on a man before he goes out.
0:30:16 > 0:30:18- A bit of colour and cuffs.- Yeah.
0:30:18 > 0:30:20Mama, I been fishin'.
0:30:20 > 0:30:22What you been fishin' for, Lionel?
0:30:22 > 0:30:25I been fishing for fish.
0:30:25 > 0:30:28And there you are, the little fella's practically back to life.
0:30:28 > 0:30:32Do you know, this is like a painting in the national gallery.
0:30:32 > 0:30:36This isn't just food, this is a story. Just look at that.
0:30:36 > 0:30:42- If that's not show off we don't know what is. - What we need now is a party.
0:30:42 > 0:30:45A salmon this size will feed 12 at a party.
0:30:45 > 0:30:48It could also serve a party of two.
0:30:48 > 0:30:51Do you reckon
0:30:51 > 0:30:54- we can do this for the ladies at our fair?- Yeah.
0:30:54 > 0:30:56My wing ding super duper salmon.
0:30:56 > 0:30:58It's a biggler isn't it?
0:31:02 > 0:31:06Now, we just need one more mum to cook her show off delights at our recipe fair.
0:31:08 > 0:31:10You know, mate, some food cultures are famous
0:31:10 > 0:31:15for their show off dishes but I don't necessarily think of Estonian cuisine as being one of them.
0:31:15 > 0:31:18No dude, not by a long chalk.
0:31:18 > 0:31:23Being one of the Baltic states annexed by the Soviet Union doesn't sound like a recipe
0:31:23 > 0:31:25for food flamboyance to me.
0:31:25 > 0:31:32- Oh, hello.- So when we heard from Eele telling us about her Estonian family show off dishes we were intrigued.
0:31:35 > 0:31:38Eele now lives in Bristol with Howard, her British husband,
0:31:38 > 0:31:40and Ruben, their baby son.
0:31:43 > 0:31:46Like our other mums before her, Eele will be showing off with a pud.
0:31:46 > 0:31:49Bring on the Roosa Manna!
0:31:51 > 0:31:53So manna is semolina?
0:31:53 > 0:31:55It is semolina, yes.
0:31:55 > 0:31:57Is that like manna from heaven?
0:31:57 > 0:32:01Exactly. That's how I know, somewhere I read it and they said manna and I said oh, you know
0:32:01 > 0:32:07that word in English as well and they said no actually it's called semolina but yeah, we still call it manna.
0:32:07 > 0:32:08- I've got, um... .- What's that?
0:32:08 > 0:32:10My redcurrant juice.
0:32:10 > 0:32:13Been picking some redcurrants and making some juice out of that.
0:32:13 > 0:32:16Eele dilutes two cups of homemade redcurrant juice
0:32:16 > 0:32:21with two cups of water and just enough sugar to sweeten it.
0:32:21 > 0:32:24On what special occasions would you serve this?
0:32:24 > 0:32:26- When I go home from England... - Yeah?
0:32:26 > 0:32:32My sister is studying in Poland at the moment, she comes home from there in sort of summer time and yeah, the
0:32:32 > 0:32:37rest of the family who lives around Estonia anyway, we all get together and say hmmm, what do we fancy today?
0:32:37 > 0:32:40- Hmmm Roosa Manna.- Roosa Manna.
0:32:40 > 0:32:45I don't know about you, dude, but this is undiscovered, undiscovered kind of territory for me.
0:32:45 > 0:32:48To some extent. I also think it's the essence of our journey.
0:32:48 > 0:32:53- Absolutely.- You know, we're finding what we set out to discover and it's dead exciting.- Yeah it's great.
0:32:53 > 0:32:55So whenever this starts boiling we'll put the manna in.
0:32:55 > 0:32:57He's the manna man.
0:32:58 > 0:33:02Right so it's boiling, let's put it in then. Just do that gently.
0:33:02 > 0:33:04That's it. That's the skill so you don't get lumps.
0:33:04 > 0:33:06- It's a great colour.- It is isn't it?
0:33:06 > 0:33:09- Matches your top.- Yes. Thank you.
0:33:09 > 0:33:14After just a couple of minutes of simmering Eele plunges the pan into cold water.
0:33:14 > 0:33:18- It's like a reverse bain Marie isn't it?- Yes. - It's a cooling marie.
0:33:18 > 0:33:20Well, here's where the recipe takes a bit of a left turn.
0:33:20 > 0:33:24With a whisk Eele sets to work beating air into the pink semolina.
0:33:24 > 0:33:28All right, now it's going white now isn't it, a very pale pink.
0:33:28 > 0:33:32Rose coloured. Now I've never whisked semolina before, have you?
0:33:32 > 0:33:38- Never.- Right.- You know, it's the Estonian version of Angel Delight.
0:33:38 > 0:33:40- You have to put it in the - desert bowls now at this stage.
0:33:40 > 0:33:42- Oh, wow.- Oh, look, it's folding and lovely.
0:33:42 > 0:33:47- Because later on there's another little surprise at the end.- Oh.
0:33:47 > 0:33:51- Oh, that's such a lovely thing to look at.- Mmm.
0:33:51 > 0:33:53Right, that's it.
0:33:54 > 0:33:58Licking the pan! I got there first, ha-ha-ha.
0:33:58 > 0:33:59- Here we go.- Thank you.
0:33:59 > 0:34:01And that's the Rosa Manna.
0:34:02 > 0:34:04Give it here.
0:34:07 > 0:34:11Oh, oh, oh, yeah.
0:34:11 > 0:34:16- It's lovely. - I've got terrible memories of semolina from school.
0:34:16 > 0:34:19Oh, yeah. I can remember having to eat tapioca.
0:34:19 > 0:34:22But this is a revelation. I bet it's going to be a hit at our recipe fair.
0:34:22 > 0:34:26It's not the only Estonian treat Eele's made for us.
0:34:26 > 0:34:29She's also going to serve a sweet yeasty bread called kringle.
0:34:29 > 0:34:34And to start, a dish called suit, which is jellied pigs trotters.
0:34:34 > 0:34:38Blimey, that's a brave choice to show off with.
0:34:38 > 0:34:39So what are we celebrating?
0:34:39 > 0:34:44- We'll we're celebrating the food of my family, my Estonian family. - Yes. Thank you.
0:34:44 > 0:34:47- Fab. Look at this. What a delight. - So do you have this all the time?
0:34:47 > 0:34:49- Every night, yeah. - You've struck gold.
0:34:49 > 0:34:51Yeah, yeah, yeah.
0:34:51 > 0:34:53- We'll start with suit.- Suit?
0:34:53 > 0:34:55Suit, yes, that's the Estonian name.
0:34:55 > 0:34:58- These are made of mostly pigs trotters... .- Mmm hmm.
0:34:58 > 0:35:01So yeah, that's a very traditional Estonian thing.
0:35:01 > 0:35:04- That's nice with a bit of vinegar on to draw it out.- Oh, right.
0:35:04 > 0:35:07- That's how my family has it. - And we have to say cheers in Estonian.
0:35:07 > 0:35:09- OK.- Which is?
0:35:09 > 0:35:10- Terviseks.- Terviseks.
0:35:10 > 0:35:15- Terviseks.- Sounds like a contraceptive, I'm sorry.
0:35:15 > 0:35:17- Cheers.- Cheers.
0:35:17 > 0:35:20Terviseks.
0:35:20 > 0:35:22Been looking forward to trying this.
0:35:22 > 0:35:25That suit with the vinegar is wonderful isn't it?
0:35:25 > 0:35:27It's great with the potato salad.
0:35:27 > 0:35:29I love this. I love it because it's a natural
0:35:29 > 0:35:36jelly, it melts beautifully on your mouth, it's not an anatomy lesson. Um, it's tasty, it's tastes porky...
0:35:36 > 0:35:38Great flavours.
0:35:41 > 0:35:42Savoury devoured,
0:35:42 > 0:35:45the raisin and chocolate covered kringle is too tempting to ignore.
0:35:45 > 0:35:49Oh, god, the anticipation's killing us. That looks great, doesn't it?
0:35:49 > 0:35:53- Yes. Kringle is a yeast dough so it's like a bread dough.- Mmm.
0:35:56 > 0:35:59Now that makes you grin.
0:35:59 > 0:36:05We need more people around to make it really because for our little family it's a bit too big.
0:36:05 > 0:36:07So that really is a show off dish.
0:36:07 > 0:36:10- It's a dish to share with your friends. - Yes, it is.- Yeah.
0:36:10 > 0:36:13Finally, the Roosa Manna.
0:36:13 > 0:36:16Eele's promised that there's another surprise awaiting us.
0:36:16 > 0:36:19You have to have it with milk on top.
0:36:19 > 0:36:20Oh, yes.
0:36:20 > 0:36:23- Otherwise it will be too strong. - That's bonkers, isn't it?
0:36:23 > 0:36:27I think milk for us is a bit like cream is for English people.
0:36:27 > 0:36:30Oh, look at that, I've got a raft on.
0:36:30 > 0:36:33- It's pudding on a gimble.- It is.
0:36:33 > 0:36:36Oh, I bet you had so much fun with this when you were a kid.
0:36:36 > 0:36:38Oh, oh, that's fabulous.
0:36:38 > 0:36:40Yeah. And I love the texture of the semolina.
0:36:40 > 0:36:42It's pink semolina.
0:36:42 > 0:36:47I've never eaten pink semolina before and I must confess I'm massively impressed.
0:36:47 > 0:36:50Everything you've shown us I think I'd like to cook.
0:36:50 > 0:36:53You know I've thoroughly enjoyed being at your table eating them...
0:36:53 > 0:36:55- Yes.- I've thoroughly enjoyed my time with you... .- Yeah.
0:36:55 > 0:36:58And I want to go away and cook what you've cooked.
0:36:58 > 0:37:02- Yes.- That's our pleasure. I'm really, really glad that you like it. That's really great.
0:37:02 > 0:37:04- I mean that from the heart. - Guess what?
0:37:04 > 0:37:07Eele said yes to our recipe fair.
0:37:08 > 0:37:11Well, that's a great set of show off dishes we've got, Dave.
0:37:11 > 0:37:13Baked Alaska, fire and ice, from Tessa.
0:37:13 > 0:37:18Yep. Cream in its various forms fit for royalty from our lovely Muriel.
0:37:18 > 0:37:23And Eele's thoroughly entertaining Roosa Manna, bursting with fresh berry tastes.
0:37:23 > 0:37:27And we've got our mums' roast ham and some instruction on how to serve it.
0:37:27 > 0:37:31Rather detailed instructions I'd say.
0:37:31 > 0:37:35And, of course, the Bet Lynch of the fish world, our whole dressed salmon.
0:37:35 > 0:37:40So it's off to the recipe fair we go.
0:37:40 > 0:37:46Time for our show off dishes recipe fair tents to go up.
0:37:48 > 0:37:53And you know how good we are at helping set up our recipe fairs.
0:37:53 > 0:37:55Hey dude,
0:37:55 > 0:37:58I think we might be better just sticking to the food bits.
0:37:58 > 0:37:59OK, you're right, mate.
0:37:59 > 0:38:04- So time for our three mums to meet each other for the first time. Hiya, how you doing?- Hello.
0:38:04 > 0:38:07They've got to cook their show off dishes for our banquet later.
0:38:07 > 0:38:09Oh, look at this.
0:38:09 > 0:38:15And they'll be doing it in their very own field kitchen for the day, the mum's top.
0:38:15 > 0:38:17Now first things first... .
0:38:17 > 0:38:20- Oh. - There's your mums know best aprons.
0:38:20 > 0:38:22- Excellent.- Oh, thanks very much.
0:38:22 > 0:38:24- To protect your hauteur. - Oh, thank you.
0:38:24 > 0:38:27- Very nice. - Very special apron, eh? Wow. - Well, it's celebration show off.
0:38:27 > 0:38:29So get cracking and have some fun.
0:38:29 > 0:38:31So, so excited...
0:38:31 > 0:38:34- Excited.- It's great. Right, see you later, girls.
0:38:34 > 0:38:38- See you.- Right on. Bye. - With our mums settling in, it's time to open the recipe fair.
0:38:38 > 0:38:40Look, look, look.
0:38:40 > 0:38:42They're coming Kingy.
0:38:42 > 0:38:44I feel like Custer at the Battle of Little Bighorn.
0:38:44 > 0:38:46- Hello.- Hello.- Welcome.
0:38:46 > 0:38:49How are you? Nice to see you.
0:38:49 > 0:38:53Our recipe fairs are a celebration of home cooked food.
0:38:53 > 0:38:58We've asked all our fair-goers to bring recipes and even bring some cooked samples along with them.
0:38:58 > 0:39:04People have brought all sorts of food, some show off and some just well-loved, but whatever they have
0:39:04 > 0:39:08brought it's a chance to swap food ideas with like-minded folk.
0:39:08 > 0:39:11And there's loads for our fair-goers to do here.
0:39:11 > 0:39:14The big top is where Si and I will be doing our show off cooking later on.
0:39:14 > 0:39:19And at every recipe fair we invite some special guest cooks to feed and inspire our recipe fair visitors.
0:39:19 > 0:39:26It's a smaller version of the famous scotch bonnet but it's got a completely different flavour.
0:39:26 > 0:39:33Since the 17th Century there have been links between the UK and West Africa.
0:39:33 > 0:39:38In 1894 what we now know of as Ghana became a crown colony called the Gold Coast.
0:39:38 > 0:39:44And today we've got representatives of the local Ghanaian community cooking up some of their fab food.
0:39:44 > 0:39:47And across the field is Gerard, our fab food factoid historian.
0:39:47 > 0:39:50- The important thing was the recipe. - It is up on the board.
0:39:50 > 0:39:51Oh, it's on the board already.
0:39:51 > 0:39:55Knowing everything about food he's perfect to dig under the
0:39:55 > 0:39:58crust of the recipes to find out what stories are hidden inside.
0:39:58 > 0:40:00Hello. How are we all doing?
0:40:00 > 0:40:02Oh, look at this.
0:40:02 > 0:40:08- Look at this. I mean the man with the food is always popular. - Wow, what have you got?
0:40:08 > 0:40:13Well, we've got this beautiful paella that Peter and Pat have brought. They live in Spain.
0:40:13 > 0:40:17Paella's a great show off dish because you can just put the pan as big as you like...
0:40:17 > 0:40:20- Massive.- You get some paella pans as big as this table.
0:40:20 > 0:40:23Well, no, bigger than that. We do one for 1,000 people.
0:40:23 > 0:40:26- No? You've got to be showing off. - How do you get it not to stick?
0:40:26 > 0:40:29We stir a paella but a Spaniard lets it sit.
0:40:29 > 0:40:31Oh, yeah, the crust is the important bit.
0:40:31 > 0:40:33- Ah OK.- Apparently.
0:40:33 > 0:40:37- Well, guys, maybe you could help share this around... - I'll pass these round.
0:40:37 > 0:40:40We've got somebody else with some brilliant recipe books.
0:40:40 > 0:40:41Look at these.
0:40:41 > 0:40:44- Grandmother and grandmother in law. - All right, right, got it.
0:40:44 > 0:40:46- Yes.- Beautiful books. - That was my grandmother.
0:40:46 > 0:40:48She lived in Yorkshire.
0:40:48 > 0:40:51She used to build it up, tastes of things she liked.
0:40:51 > 0:40:54- Nutty Parkin.- Nutty Parkin, that's the one I've brought today.
0:40:54 > 0:40:57- We've got that. - Have we got that?- We have.
0:40:57 > 0:40:59There's treasure in this book. A robin cake.
0:40:59 > 0:41:00Like Christmas every day.
0:41:00 > 0:41:05- Robin cake, isn't that light and feathery?- With four ounces of lard!
0:41:05 > 0:41:06- Light.- Nah. It's not.
0:41:06 > 0:41:10But we did like cakes didn't we in the old days.
0:41:10 > 0:41:13- Madam, your nutty parkin is going to the top of the tree.- Lovely.
0:41:13 > 0:41:17- Thank you.- Good to see you, Gerard. Thanks. See you later.
0:41:17 > 0:41:18See you later, bye-bye.
0:41:18 > 0:41:24- Over in the other top our spicy Ghanaian kitchen is proving popular. - The smells are amazing.
0:41:24 > 0:41:31Spiced char-grilled guinea fowl and tilapia fish, yam balls and a spicy sauce we've been warned about.
0:41:31 > 0:41:35We're not queue-jumping. We're not!
0:41:37 > 0:41:40The smells that are coming off your tent are phenomenal.
0:41:40 > 0:41:44- It's been killing us.- Yeah.- We've been like, gotta go in the tent...
0:41:44 > 0:41:47Well, some people have been in the queue longer than you have.
0:41:47 > 0:41:50- Sorry about this.- What we've got here is guinea fowl...- Oh, yes.
0:41:50 > 0:41:55And for the chilli lovers you can dip it into the chef's special sauce.
0:41:55 > 0:41:58There. OK.
0:41:58 > 0:42:00It's a lovely fresh taste isn't it?
0:42:00 > 0:42:02It is. It's fresh.
0:42:02 > 0:42:06- Oh, wow, what's in that man? It's fabulous.- Green chillies...
0:42:06 > 0:42:09- Little scotch bonnets. - That comes only from Ghana.
0:42:09 > 0:42:13- It's a creeper. - It is.- Yeah, you're feeling it now.
0:42:13 > 0:42:15- Yeah, I warned you.- Yeah. - I did warn you.
0:42:15 > 0:42:19Oh, there's a warmth I haven't had there for a long time.
0:42:19 > 0:42:23When you cook do you use recipes handed down from your parents and grandparents?
0:42:23 > 0:42:29As children, grew up being brought up by our grandparents because mum and dad were at work and at the time
0:42:29 > 0:42:36- there was nothing like a fast food so everything was cooked at home from fresh.- Absolutely superb.
0:42:36 > 0:42:38- Have a lovely recipe fair. - Thank you.- Thank you.
0:42:38 > 0:42:40Thank you so much for coming.
0:42:40 > 0:42:45Across the field, Gerard is getting quite excited.
0:42:45 > 0:42:48What a fantastic tableful of excitement with
0:42:48 > 0:42:53Ruth and her family which is the best bit because we've got you all here, son, daughter, father.
0:42:53 > 0:42:55Let's look at this because it's beautiful.
0:42:55 > 0:42:58It's studded with violets and nuts and fruit.
0:42:58 > 0:43:02Well, it's a traditional yeasted kuchen, only instead of
0:43:02 > 0:43:06- doing the sort of standard kuchen dough, apple...- Yeah.
0:43:06 > 0:43:08..dough again,
0:43:08 > 0:43:12I kind of made it into the horse shoe ring with the slits because I
0:43:12 > 0:43:15think it's more exciting when the filling oozes out of it.
0:43:15 > 0:43:20- Oh, it looks great. Of course kuchen where we get our word "cake" from, isn't it?- Yes.- It's a delicious cake.
0:43:20 > 0:43:21It's my late mothers recipe... .
0:43:21 > 0:43:27- Yes.- And she came over from Germany with the kindertransport at the age of 12.
0:43:27 > 0:43:32- How amazing.- And she came over with a cake tin and two candlesticks from her mother.
0:43:32 > 0:43:38I grew up in a house where food was venerated and so I learned to cook at her side.
0:43:38 > 0:43:42Ruth's mother was amongst an estimated 10,000 children
0:43:42 > 0:43:45brought to the UK to escape Nazi Germany before the war.
0:43:45 > 0:43:48They were able to bring almost no possessions with them so food often
0:43:48 > 0:43:51became a rare link to a home that they could not return to.
0:43:51 > 0:43:55Well, you've been a star to bring all this along today.
0:43:55 > 0:43:57- Thank you.- Oh, it's a pleasure.
0:43:57 > 0:44:05It's lovely because my family don't always want to eat so much, so it's a pleasure
0:44:05 > 0:44:08to see it being cut up and enjoyed and a joy for me.
0:44:08 > 0:44:10- Cook for the thousands. - Yes.- Grand.
0:44:10 > 0:44:17Ruth's recipe goes up on the board and of course it's on our Mums Know Best website too.
0:44:17 > 0:44:21Great. It's a wonderful thing you've brought for us because I know
0:44:21 > 0:44:23how much effort goes into making a pork pie. Look at that.
0:44:23 > 0:44:25- Is it beautiful.- Mmm.
0:44:25 > 0:44:27- Absolutely.- That smells so good.
0:44:27 > 0:44:32- I first made it, learned how to make it, when I was at college 50 years ago.- Wow.
0:44:32 > 0:44:37But you adapt it, it's just the basic and then you adapt it, and that's just got apples in and
0:44:37 > 0:44:39it's got fat bacon and things like that... .
0:44:39 > 0:44:41Like a Cheshire pork pie would have in it.
0:44:41 > 0:44:43- Yes. - Yes, fantastic.- Yeah.
0:44:43 > 0:44:46- And look at that. Oh, lovely jelly. - Ooh.
0:44:46 > 0:44:49- Oh, yes.- You hear the excitement in the audience.
0:44:49 > 0:44:51If I didn't share this they'd probably lynch me.
0:44:51 > 0:44:55Now is this something you'd make for a special family occasion?
0:44:55 > 0:44:56Yes. Christmas. Easter.
0:44:56 > 0:44:58When we get 18 together and we all...
0:44:58 > 0:45:01And I bet they come back just for this then.
0:45:01 > 0:45:05- They come back for food, they love the food, yeah.- Well, thanks so much for bringing it.
0:45:05 > 0:45:09Would you like to pass that round? And I'll cut up a bit more and we can get munching. Thank you.
0:45:09 > 0:45:13Pies have a long and noble history dating back to the ancient Egyptians.
0:45:13 > 0:45:18The concept was spread around Europe by the conquering Romans.
0:45:18 > 0:45:22And by medieval times we'd made the idea our own with the classic pork pie.
0:45:22 > 0:45:28But in the Mum's Top our three mums are working together on Muriel's lemon souffle.
0:45:28 > 0:45:32- Perfect.- Which gives us time for a bit of village
0:45:32 > 0:45:36- fete-style fun.- Ah, great, dude.
0:45:36 > 0:45:41- Did you get that scoop of loopa roller coaster we talked about then, eh? Brilliant, eh?- No.
0:45:41 > 0:45:44It's better than that. This is our high tech, low tech challenge.
0:45:44 > 0:45:47Oh, it's low techno, right?
0:45:47 > 0:45:51Aye, but this week it's pastry so the game is who can make the best pastry the quickest.
0:45:51 > 0:45:59- All the ingredients are the same but the tools are different. - Who's got the blender?- Moi.
0:46:01 > 0:46:05Ah, Dave has the poshest tool on the block, a shiny food processor.
0:46:05 > 0:46:10And who's got prime pit shovel hands for the pastry.
0:46:10 > 0:46:16Pastry's been made by hands forever so Kingy should be at no disadvantage whatsoever against
0:46:16 > 0:46:18my lovely food processor. Here's a pastry cutter.
0:46:18 > 0:46:23- Not quite sure what one of those do. - The knife.- Why?
0:46:23 > 0:46:26Some people use a knife for making pastry, some use a fork.
0:46:26 > 0:46:30The pastry cutter will cut the fat into the flour without warming it
0:46:30 > 0:46:34- up, which Kingy's hands are sure to do.- They might not.
0:46:34 > 0:46:39The knife and fork uses similar principal that just, you know, different things you might use like.
0:46:39 > 0:46:41Now we need three volunteers.
0:46:42 > 0:46:44Yes.
0:46:44 > 0:46:49Hi there. Right, from the primitive to the future. Are we ready.
0:46:49 > 0:46:51Right, go.
0:46:56 > 0:47:01Oh, summertime and the living is easy.
0:47:03 > 0:47:05We're making a shortcrust pastry
0:47:05 > 0:47:07which is short, or light and crumbly.
0:47:07 > 0:47:11You'll notice I'm doing it properly, blending the fat before adding the water.
0:47:11 > 0:47:15It's all about coating individual flour grains in fat so they don't
0:47:15 > 0:47:19produce too much gluten which will make the pastry tough.
0:47:19 > 0:47:22If you put too much water in
0:47:22 > 0:47:24simply add some more flour.
0:47:32 > 0:47:34But really, there's no rush.
0:47:36 > 0:47:39- It's not going in... - LAUGHTER
0:47:43 > 0:47:46Oh, I think I'm just about there.
0:47:46 > 0:47:51Oh, are ya? Not quick enough you're not. Yeah! I've done it.
0:47:51 > 0:47:54I'm not gloating or anything but the hands have it.
0:47:57 > 0:48:00That's good. I reckon we've got experience on our side here.
0:48:00 > 0:48:02- Yes, I do make pastry. - Yeah. No that's belting.
0:48:02 > 0:48:05It was belting. Absolutely brilliant.
0:48:05 > 0:48:07- You haven't made pastry much have you. No, no.- Never.
0:48:07 > 0:48:11I'll tell you what, I like the scrambled egg vibe with yours, it's great.
0:48:11 > 0:48:12- I think...- What?
0:48:12 > 0:48:15We have to give this one to the low tech.
0:48:15 > 0:48:20- As mother knows best, the hands have it.- Thank you.
0:48:24 > 0:48:27Here, look at them lot. Looks like our mums' teamwork's paid off.
0:48:27 > 0:48:29Yeah, you're right, mate.
0:48:29 > 0:48:33If they've got time to get spicy in the Ghanaian tent it must mean their banquet prep is done.
0:48:33 > 0:48:38- It's very nice. - Better than our scotch egg.
0:48:38 > 0:48:41Which means it's nearly time for our big top cookery demo.
0:48:41 > 0:48:46For our banquet later we're going to make something spectacular to show off with.
0:48:46 > 0:48:49And there's a long tradition of showing off with food, you know.
0:48:49 > 0:48:52So Gerard, you know when we were doing our salmon?
0:48:52 > 0:48:56- Yes.- It was kind of like painting a picture somewhat really... .- Yeah.
0:48:56 > 0:48:58Because we do you know the scales with the cucumber...
0:48:58 > 0:49:02- All right, yeah.- Mayonnaise in the pipe. Is there any kind of history to that?
0:49:02 > 0:49:07- Absolutely, yeah. Definitely to fill up the centre of a big table.- Yeah.
0:49:07 > 0:49:12- We think particularly of someone, Antoine Careme, who was the greatest chef of the 19th Century...- Right.
0:49:12 > 0:49:19He would make Doric temples out of little buns and rock sugar and Grecian temples, the whole shebang.
0:49:19 > 0:49:21He used to cook for the Prince Regent, didn't he?
0:49:21 > 0:49:25- Yes, at the Royal Pavilion. Yes. - Yeah.- Not for long but he really had a huge influence on that.
0:49:25 > 0:49:30He would go to incredible lengths to make clockwork food, things that moved on the table...
0:49:30 > 0:49:34- Wow.- But also making the diner feel, like you are doing with your salmon,
0:49:34 > 0:49:36that you'd done something really special for them.
0:49:36 > 0:49:40And that's the important thing, making the diner feel they're important.
0:49:40 > 0:49:44So dude, we need to find inspiration from the great chef, Antoine Careme.
0:49:44 > 0:49:50Well, we might not have clockwork food but wait till the audience sees our serving bowls.
0:49:50 > 0:49:55Now like many people who have gone before us, the ultimate thing to show off with is a prawn cocktail.
0:49:55 > 0:49:58You've got to, haven't you? Haven't you?
0:49:58 > 0:50:01The prawn cocktail was invented by Fanny Craddock.
0:50:01 > 0:50:07It was one of the first real show off dishes and I think everybody in secret likes a prawn cocktail.
0:50:07 > 0:50:11Now this is our receptacle for our prawn cocktails.
0:50:12 > 0:50:17Not that we're fat lads, we're just like, it's classy, isn't it?
0:50:17 > 0:50:25This is like a centrepiece. First thing we make in a prawn cocktail is to fabric a seafood sauce.
0:50:25 > 0:50:30Fanny's cocktail sauce was just basically ketchup and mayo but we're going a bit more fancy than that.
0:50:30 > 0:50:34To loads of mayo add tomato puree and some good squirts of ketchup.
0:50:34 > 0:50:39Now our secret ingredient is the kind of often maligned and abused salad cream.
0:50:39 > 0:50:44It gives it a tang, it gives it a bit of a zip which is actually great with the seafood.
0:50:44 > 0:50:47We're also adding a few shakes of Tabasco.
0:50:47 > 0:50:50Woah there, Texan. Now dill is going in our sauce.
0:50:50 > 0:50:53- There was a wasp in your dill. - Was a wasp?
0:50:53 > 0:50:59It's a kind of calming fresh taste to balance the richness. Dill goes in there. Black pepper.
0:50:59 > 0:51:02I reckon it's a pretty fair seafood sauce. Shall we have a dibble?
0:51:04 > 0:51:07Belting. Next thing, we need seafood.
0:51:07 > 0:51:12This is the tail from said lobster, in half.
0:51:12 > 0:51:15Dude, there's a lady on the front row that's started to move towards
0:51:15 > 0:51:18us slightly as soon as we picked these tails up.
0:51:18 > 0:51:22Sit still, madam, sit still.
0:51:22 > 0:51:25These here are regional Norwegian frozen prawns which do have a lot of
0:51:25 > 0:51:29taste, great for a packet of frozen and they're great for a cocktail.
0:51:29 > 0:51:33Amazingly it was the Berni Inn that really made cocktails popular in the UK.
0:51:33 > 0:51:37Making these little pink wonders the byword in '70s chic.
0:51:37 > 0:51:39Now we apply the seafood sauce.
0:51:39 > 0:51:42And a top tip from Fanny Craddock was to actually just put a little
0:51:42 > 0:51:46bit of salt through your seafood while adding the sauce.
0:51:46 > 0:51:49Look at that. I would say that's about the right kind of consistency.
0:51:49 > 0:51:54It's horrible. You'll not like it.
0:51:54 > 0:51:58This salad for our cocktail is a straightforward mix of little gem
0:51:58 > 0:52:01lettuce and tiny cherry tomatoes called tomberries.
0:52:01 > 0:52:05You start off with a bed of your little gem and tomberries.
0:52:05 > 0:52:08- Look at that. - Now we put a layer of sauce on.
0:52:08 > 0:52:10This dish is like being on your holidays.
0:52:10 > 0:52:14- It is. It's great. - As you can see, the tomberries are just shining through.
0:52:14 > 0:52:16Look at that, I've got a cluster.
0:52:16 > 0:52:20- I mean, this is showing off.- It is. - Because we can.
0:52:20 > 0:52:23And look, I've got his little dressage of snozzers, look.
0:52:23 > 0:52:29- Fabulous.- Hello. That's what a lobster would talk like wouldn't it, if it could speak?
0:52:29 > 0:52:32IN POSH ACCENT: Oh, hello, I'm a lobster.
0:52:33 > 0:52:36You know how you used to hang the prawn over the side of the glass?
0:52:38 > 0:52:42Look at that, it's like the FA Cup.
0:52:44 > 0:52:47Newcastle will never know what that looks like.
0:52:47 > 0:52:48You joke!
0:52:49 > 0:52:54Of course, we about Barrow and Furnace being you know, in the Champions League.
0:52:54 > 0:52:58Bet you've never seen a prawn cocktail like this before have you?
0:52:58 > 0:53:00I don't think the planet's seen a prawn cocktail like it!
0:53:00 > 0:53:05Have you noticed now that every cookery programme you do, they put the prices, don't they?
0:53:05 > 0:53:10"And this is great, you can feed a family of four and it works out at £3.99 a portion."
0:53:10 > 0:53:16This is great, you can feed two people and it works out at £187.50.
0:53:16 > 0:53:18- Per portion. - Do you think we've overdone it?
0:53:18 > 0:53:20- Oh, yeah, it's great. - CHEERING
0:53:26 > 0:53:28And that, ladies and gentlemen, that's us showing off.
0:53:30 > 0:53:32That's a prawn cocktail.
0:53:32 > 0:53:34I've got me finger stuck.
0:53:40 > 0:53:45Our mums have been hard at work too and all their dishes are prepped.
0:53:45 > 0:53:49Well, Si, nearly all. Tessa's got to wait till the last minute before she
0:53:49 > 0:53:54finishes her Baked Alaska, but mate, that minute is fast approaching.
0:53:54 > 0:53:57Our recipe fair is coming to an end and even the cows in the next field
0:53:57 > 0:54:02are eating their supper which means it must be time for our banquet too.
0:54:02 > 0:54:06We've invited 30 local foodie people, some friends of our mums,
0:54:06 > 0:54:11and a pearly king, queen and prince for a bit of show off sparkle.
0:54:11 > 0:54:15Welcome to the Hairy Bikers Mums Know Best banquet.
0:54:15 > 0:54:19As you can see, it's showing off and we have our three mums and three extraordinary puddings.
0:54:19 > 0:54:22- Oh, we have.- Not the mums. - Not the mums, I've got to say.
0:54:22 > 0:54:25I mean the, no, they are making three extraordinary puddings.
0:54:25 > 0:54:30- They are not three extraordinary puddings.- Bon appetite.
0:54:30 > 0:54:34Our three mums are going to have the last word at the banquet as they've all made show off deserts.
0:54:34 > 0:54:42- But first the lucky guests have our show off delights, the whole dressed salmon... .- Our orange
0:54:42 > 0:54:46glazed ham which Brian has joined us to serve, in the Russian style of course.
0:54:46 > 0:54:51- And our totally bonkers prawn cocktail. - Take one out, whatever you fancy.
0:54:51 > 0:54:56That's delicious because it's not tomato ketchup.
0:54:56 > 0:55:00- The salmon is absolutely succulent. Beautifully poached. Gorgeous. - I love the sweetness.
0:55:00 > 0:55:06I don't think I've ever had it like this before so that's great, that's really, really nice.
0:55:06 > 0:55:09Dave, I reckon that inspired by Tessa we've really managed
0:55:09 > 0:55:12to capture the essence of '70s show off dining.
0:55:12 > 0:55:18You're right, mate, but with each of our dishes I reckon we've found a bit of a contemporary retro twist.
0:55:18 > 0:55:19I love it.
0:55:21 > 0:55:22Put your forks in.
0:55:22 > 0:55:25- Oh, he's all right.- He's fine.
0:55:25 > 0:55:26All right there, Brian?
0:55:26 > 0:55:28It's all right, he's have a cuddle.
0:55:28 > 0:55:30- Are you having a cuddle?- He smiled.
0:55:30 > 0:55:34- Brian, you didn't.- Smiled. He did. - That's Brian's smile. Did you see?
0:55:34 > 0:55:37We just got Brian to smile...
0:55:37 > 0:55:40Suzanne has cracked the Queen's butler.
0:55:43 > 0:55:47So dude, that's our mains out of the way. Now it's the mums' turn.
0:55:47 > 0:55:53- And before they serve anything, Tessa has to get her Baked Alaska finished.- While her meringue
0:55:53 > 0:55:57gets blowtorched our guests can sample Eele's Roosa Manna.
0:55:57 > 0:56:00It is with great pride we introduce the first dessert.
0:56:00 > 0:56:02This one is from Eele.
0:56:02 > 0:56:04- Come on in, my darling. - APPLAUSE
0:56:04 > 0:56:05Come on, darling.
0:56:05 > 0:56:10I really hope they like the surprise as much as we did.
0:56:10 > 0:56:13- You see?- See. Look.
0:56:13 > 0:56:15- Oh, it's floating.- Like an island.
0:56:15 > 0:56:17- Yeah?- Like an island.
0:56:17 > 0:56:20- Oh, look at that. And that's called Roosa Manna.- That's it.
0:56:20 > 0:56:24- Hey look, there you go George, look. - # I'm a biker
0:56:24 > 0:56:29# When I like riding my bike... #
0:56:29 > 0:56:31He's a good'un, isn' he?
0:56:31 > 0:56:34Just watch them chasing around the bowls.
0:56:34 > 0:56:39And here next we have Tess, with the most amazing... .
0:56:39 > 0:56:41Baked Alaska. APPLAUSE
0:56:44 > 0:56:51Dude, it may not be the traditional way to make Baked Alaska but it works and it's going down a storm.
0:56:51 > 0:56:54You can always tell when something's really good...
0:56:54 > 0:56:57- Yeah?- Everyone goes quiet and they're eating and really enjoying it.
0:56:57 > 0:57:02It is one of those bonkers old-fashioned desserts, but I really enjoy it, don't you?
0:57:02 > 0:57:05And last but by no means least, it's time for Muriel's fab pud.
0:57:05 > 0:57:12It is with pride and due reverence we serve Muriel's lemon souffle,
0:57:13 > 0:57:16as created by Muriel's mum
0:57:16 > 0:57:18for Princess Margaret.
0:57:22 > 0:57:26Now, we may not have a princess here but we do have royalty of our own.
0:57:28 > 0:57:32I bet Muriel has never served this dish without remembering being that
0:57:32 > 0:57:35little girl whose mum cooked for royalty.
0:57:35 > 0:57:38- Did Princess Margaret like it? - It's her favourite pudding.
0:57:38 > 0:57:40- I wonder how many times she ate it. - I wonder.
0:57:40 > 0:57:43Show off food, mate, who cares if there's nothing
0:57:43 > 0:57:47to celebrate, just cook these dishes and make the food the star.
0:57:47 > 0:57:50It's time to go, mate.
0:57:50 > 0:57:53- Oh.- I've had a brilliant day. - Hasn't it been fantastic, man?
0:57:53 > 0:57:56- It's been the best. And the mums have done us proud.- Haven't they?
0:57:56 > 0:57:58- Proper show off desserts.- Yeah.
0:57:58 > 0:58:00- Just great. - Yeah it's been brilliant.
0:58:00 > 0:58:03- I had a lovely time.- I don't want to go.- Oh, let's have seconds.
0:58:03 > 0:58:05Oh, all right, go on then.
0:58:07 > 0:58:11Next week we explore what mums are serving for loved ones' birthdays.
0:58:11 > 0:58:15It's like a really good party food to get you in the mood for dancing.
0:58:15 > 0:58:19Celebratory and not always what you would expect.
0:58:19 > 0:58:22Love in a bowl going into the Dutch pot.
0:58:22 > 0:58:26And our own mums' recipes are pretty cool too.
0:58:30 > 0:58:33Subtitles by Red Bee Media Ltd
0:58:33 > 0:58:35E-mail subtitling@bbc.co.uk