Show Off Dishes The Hairy Bikers: Mums Know Best

Dude, I can smell cooking.

And that my friend is not just any cooking, it's the smell of great home cooking and

it's wafting across the fields of Britain from the very kitchens of mothers.

Sounds good, mate. Shall we investigate?

-I think that is fab.

-How's that then?

-That's fabulous.

-That's it.

-Licking the pan!

-Wey hey. We are on a mission,

a proper mission, to save some of the country's best loved recipes.

Up and down Britain it's a sad fact that traditional family dishes are

being cooked less and less and if we're not careful we're in danger of losing our culinary heritage.

So we're meeting mums with fantastic dishes to serve.

Then creating a special recipe fair space to swap and celebrate those foodie jewels of the nation.

Welcome to our Mums Know Best Recipe Fair where mums have come from all over the country... .

To share their recipes with us, with each other

-and you, the nation.

-THEY LAUGH

We have mums bringing recipes that have been in their families for generations.

And, with a bit of luck, lots of cooked samples to scoff as well.

Gerard is our resident recipe fair historian.

He knows everything about food and he's perfect to dig out those all-important

stories behind the recipes.

He would make Doric temples out of little buns and raw sugar.

All the recipes for the fab home cooking

you will see on this show will be on the Mums Know Best website.

Because when it comes to great home cooking, mums really do know best.

Today's recipe fair is about show off dishes, isn't it, dude?

Yeah. It's where the food itself is the occasion. You know,

it's food with a real wow factor, the kind of dishes that cause a bit

of a stir round the dinner table, "ooh, how did you make that?"

Economy can be right out of the window here, mate.

We're talking luxury and fun.

I tell you what it's like,

it's like food with delusions of grandeur.

-Ooh, er, I'll polish me tiara.

-Yeah.

Before our recipe fair can begin, we need to get on the bikes and do some research.

We need to find three mums with show off dishes to show off

to us and then cook some of our own mums' dishes that they use to impress their friends.

Our first mum told us she had a history of seventies

cordon bleu entertaining in the family, a perfect place to start looking for fun show off dishes.

-Well, this looks like it.

-What's she called?

She's called Tessa. There she is.

Rural England at its finest.

-Thanks for coming.

-Hello.

-I'm Tessa.

Hello Tessa, pleased to meet you.

-My mother, Scout's grandmother... .

-Hi.

-And this is Scout.

-Hello, Scout.

-Has your mother taught you everything you know?

Nearly everything. Would you like to try some stuff and help out?

-Thank you.

-Thanks very much.

Tessa remembers her mother Maggie hosting cordon bleu dinner parties and now by teaching

her daughter Scout how to cook Tessa's rediscovering the magic contained in the family cook book.

This is what we're after.

-The history.

-The history.

Now look at this, look at the state of this book. Modern Cookery.

-So who wrote that?

-I think that's my aunt.

-Yes.

As in great aunt.

Eunice, Christmas 1948.

-There's history, there's life here.

-Do you know what is lovely?

-This is the proverbial rifling through your recipe drawers.

-Yeah.

-Coconut fudge, smack cake.

-HE LAUGHS

-I haven't tried that one.

-There it is, Coronation Chicken.

Ah brilliant. Before we arrived Tessa and Scout rifled

through their cookbooks and whipped up a couple of cordon bleu classics, Gateau Diane and Coronation Chicken.

This recipe was created by Constance Spry for the banquet on Queen Elizabeth II's coronation day.

350 people dined on the Poulet Reine Elizabeth.

Everyone does always laugh about Coronation Chicken as it is a cliche

but actually everyone's really happy about having it.

What dish is your big show off dish you're going to show us?

An even more ubiquitous one which is the Baked Alaska.

Oh, well that's dangerous. A lot of people are scared of Baked Alaska.

I am. Ice cream in the oven - stupid.

-Yeah it's weird isn't it?

-Yes.

But we're not going to do it in the oven.

-Aren't we?

-No?

-What do you mean? In a frying pan?

No, we're going to do it with a blow torch.

So we're not going near an oven.

-I like you.

-Shall we have a go at making the Baked Alaska?

Yeah.

-Now we've got egg whites in here basically, haven't we?

-Yes.

-Are you looking for soft peaks or firm peaks?

-Softish peaks.

That's quite a lot of sugar.

-Yes, I know.

-Now everyone has their own tips for getting a perfect meringue.

My mum always added cream of tartar but I've never seen

anything like this before.

This I think is a Tessa top tip. Cornflour.

Now I've never heard of this before.

-Cornflour in the meringue.

-And then vinegar.

-Oh, madam.

Adding cornflour and vinegar helps to stop the meringue collapsing but

it also gives the centre a softer, mallowy texture when it's cooked.

Tessa also adds a splash of rose water to set the meringue.

So it should sort of be like that.

Oh, now look at that. That's a sign of a good meringue. From tip to base.

-That's a firm peak.

-This is a sponge base.

-Yes.

-We're going to put a base of raspberry jam on. And then this is where it happens quite quickly.

Tessa has shaped her vanilla ice cream using a bowl.

Oh, look at that.

And then our raspberries.

With raspberries placed around the edge.

And our lovely shiny meringue.

Tessa packs them around into pretty little peaks.

This is the secret. This is it. Hello fire.

Without a blow torch, Baked Alaska is a risky little mix of a hot oven

and melting ice cream, but the blowtorch crisps the surface while leaving the inside soft and cold.

Baked Alaska meringue has raw egg below its crust so it's best to serve something else

to your more delicate guests. Wey-hey!

-# Thunderbolts and lightening

-Very, very frightening

# Galileo, Galileo Galileo... #

We love it. Not only is it a great thing to eat, it also has theatre and we've made an opera out of it.

-Yes.

-Look at that.

-Now, that's impressive.

Our Tessa's Baked Alaska. On the menu, peas to go with our Coronation Chicken.

Another of Maggie's 70s favourites, the Gateau Diane, and the Baked Alaska.

To sample all of this, Maggie and Scout are back.

Well, I think this is food to impress. Tessa, do we have to start with the Baked Alaska?

Because that hasn't got much of a shelf life.

It hasn't. We could work backwards.

It looks quite impressive.

-Oh, latzio.

-Maggie, do you think Tessa's done your recipes justice?

-Yes. It looks pretty good. It looks just as good. But when my father used to make them...

-Yeah?

-They were much higher.

-Look at this.

Oh, yes.

What sort of feeling does it give you, Maggie, to have your daughter

cooking things like this and it just still being in the family?

Quite happy memories. We were all very interested in food, weren't we?

I think what's nice about it is fresh fruit, lots of acidity to it,

then the sweetness of the ice cold ice cream.

-It's almost like a marshmallow.

-Yes, it is too.

It's not like a cooked meringue.

-Not like this fella.

-No. Are we going to have another pudding before the mains?

-I think so.

I think it would be rude not to.

-We don't have to change plates, do we?

-Ooh, the Gateau Diane.

-Look at it!

-Oh, my god.

-Eat it, wear it or light it, do you?

-It's two meringue frisbees...

Two meringue frisbies.

Stuffed with chocolate cream.

-Chocolate cream. It's an old cordon bleu recipe.

-Oh, hey, man.

And was the Gateau Diane one of your staple dinner party favourites?

Yes, but they were smaller than that.

You did more of a Cocktail Diane.

-Absolutely.

-Yes.

-This is actually very good, Tess.

-You sound surprised.

-Beats mine.

-So Maggie, in the '70s...

-Mmm?

Was it kind of traditional to have two puddings before the main course?

Quite understandably, Scout thinks the puddings are the end of the meal so she's gone outside to play.

But we've still got coronation chicken for desert.

This is one of the best, um...

-Yeah it's delicious.

-Coronation Chickens I've had for a very long time.

-It's lovely.

-Tastes wonderful. Are you up for a giggle?

Because we're going to have a bit of an event and for want of a better phrase it's kind of like

a bit of a recipe foodie festival kind of celebration of all things and what we would like you to do

if you would is come along and share your recipes and share your thoughts with everybody and maybe cook there.

No, I'd love to.

-Baked Alaska. No, I would love to.

-We're as impressed as Maggie at Tessa's achievable show off

food. The Coronation Chicken and Gateau Diane are great,

but the show stopper for us has to be the baked Alaska. Right, Si?

Absolutely, dude. Fire and ice with fresh raspberries.

Probably better as a dessert than a main course.

Thanks ever so much. We'll be in touch.

-See you soon.

-Bye.

-Bye.

I think it's time we cooked our own mums' dishes for the recipe fair.

Well, look mate, my mum Stella used to cook a classic roast ham.

It was huge. Fed an army of us little kiddies and it always commanded presence on the table.

Well, my mum Margaret used to cook one too.

Let's find somewhere posh and do a big roast ham.

Aye forsooth, arise, Sir Kingster.

Right, dude. There's been a castle here in Thornbury for over

1000 years and it's played host to royalty, mate. Who's he?

I think he comes with the environment.

-He'll make us feel uncomfortable.

-No he's fine.

Although cooking a ham is a very simple thing,

there are as many variations as there are mums cooking them.

But for our recipe fair we want to recreate how we remember our mums serving it.

Did some ham used to end up salty...

-Yes.

-When you cooked it?

Well, my top tip is that what you've got to do is get the ham, put it in

-the pan, fill it with water, just bring that to the boil...

-Mmm hmm.

Chuck the water away, then just commence as usual.

-And it kind of like a super charged soak.

-Yes.

The other thing is to cook it with a bit of orange juice because the acidic acid draws it out you see.

That's what me mum used to do.

Aye. My mother used to do is to put like a marmalade coating.

So obviously there's an orange and ham thing going.

-It's ying and yang.

-Let's do both then.

-Yeah.

It's like your mum's ham, my mum's ham...

It's an amalgam of hams. Because our ham isn't salty to start with we can

just get going by adding half orange juice and half water to the ham pan.

Did you mum used to do that onion studded with clove thing?

Yes.

All right, one for thee and one for me.

Bit of a fixture and fitting.

Clove-studded onions, bay leaves and peppercorns add a delicate flavour to the ham.

Just boil that for three hours.

-Oh, yeah.

-Ish. So chuck, we've got three hours to play with. Any ideas?

Ooph. Oh, we've got it on three.

Do you want to have a go.

We're waiting for the...

-Hey.

-Ah!

You'll know the ham's cooked when you've got bored playing buckaroo.

So, let it cool in its own cooking liquor for a few minutes then lift it out.

I think this is going to be a four spoon lift.

Now to give the ham a lovely sticky orange crust

-what did your mum used to do?

-She was skin off girl.

Skin off. Right, we'll go take the skin off.

What's needed is a glaze to smother all over this skinned ham.

To a generous pile of soft brown sugar add my mum's

secret ingredient, about half a jar of good bitter marmalade and six tablespoons of honey.

So it's sugar, marmalade, honey, mustard. Loads of mustard. It's a big ham isn't it.

It is a big ham.

And for an extra orangey kick, the zest of three oranges and the juice of two.

Shall we go for quite large diamonds?

Yeah. Diamonds are forever.

If you had a butler you'd want him to bring you an umbrella wouldn't you?

No but I bet if you kind of like his guvnor I'll be he's loyal.

I bet nothing passes him by.

So what I'm doing is I'm just putting a clove in the centre of each diamond.

Oh, Geordie chic.

Why aye, mum.

Spoon the glaze over the diamond-studded ham and it's ready for the oven.

-It won't take long to roast this will it?

-About 45 minutes.

Great. And into the oven.

-Do you want to play another game?

-No.

Hit it. Right hand blue. My go.

You've got about 45 minutes for twister but you've got to baste

the ham frequently so it comes up a lovely crusty gold colour.

Is that ham cooked or what?

Oh, yes.

It's the Hairy Biker's hams mams.

Gentlemen, should we get inside out of the rain?

-Do excuse me.

-Dude, what's going on?

-Follow me.

-Thanks very much.

Dude, I reckon we'd better follow him you know.

-Are you following me?

-Yes, sir.

-Oh, yes.

-Do be seated.

I feel it's now time to teach you the etiquette of the table.

-Oh, thank you.

-Thank you sir.

-Now please be seated.

-Now mate, I reckon our butler Brian's got

to know a thing or two, being as he buttles at Buckingham Palace.

So his knowledge on posh table service is second to none.

-Thank you sir.

-Sir, you will notice the manner of the table this evening is in the French manner.

This dates from the time of George III, or the 1770s.

In the French table setting all the dishes are spread out like

a huge buffet, but here dude, doesn't our ham look regal?

Parlez vous Francais?

-Oui. Parle bien francais, monsieur.

-Oui, je parle un peu.

Apparently, back then it was considered the more

bounteous the display, the greater the impression on the dining guest.

-I love formality in dining.

-I do.

-I absolutely love it.

-I do.

I've got that many glasses at home, honestly.

You get one knife, one fork, one plate and you eat as much as you like.

However, this style of table service left the food sitting around for quite a while.

Oh, it's frozen.

Oh, is it?

Everything's cold.

-Dude, this is basically a buffet but a buffet is hardly the way to serve posh food, is it?

-Table a la deux.

Mate, this looks much more familiar.

I love the cutlery, it's like a xylophone. That's great.

I'm standing up now you see, waiting to be seated.

-I've got it.

-Thank you sir.

Thank you.

This is a table we're going to serve you in the Russian manner.

In 1810 the Russian ambassador to Paris, Alexander Kuryakyn,

shocked his dinner party guests by serving the food already plated.

For the first time in formal dining, the food was the correct temperature and displayed nicely on the plate.

Would it be fair to say that whereas the French service was one of opulence and quantity, more in

terms of showing off, but this, it's showing off more in terms of refinement and quality.

That's quite correct sir. It shows a more forward thinking, more enlightened approach to your dining.

What do you think of paper plates?

I think they are rubbish, sir.

I wouldn't even eat off a paper plate. Wouldn't even entertain it.

That's my dinner service condemned then.

Man that was mad.

-Fascinating, isn't it?

-Mad.

But I love that about food.

Even with the show off food there's such a lineage that's

gone through the centuries that kind of explains how we eat today.

-It's evolution.

-Yeah.

Two types of serving, two types of evolution.

I love it. it was a bit severe did you not think?

-Yeah it was a bit like The Prisoner.

-Right, come on.

-I am not a number, I am a free man.

-I'm a ball. Come on, lets go.

-Right.

Mate, I'm really in the mood for showing off.

I know, Kingy, and I reckon our next mum's amazing royal recipe connections will fit in perfectly.

This is nice, isn't it?

Oh, my goodness. Hello.

Muriel told us that she could cook dishes for us exactly as her mother

cooked them for Princess Margaret 50 years before.

Muriel lives in Tenbury, Wells, with her husband Richard

and just down the road her son David is often back for mum's cooking.

Now these are the photographs of our family. Now that is my mother there.

-Right.

-What does your mum do?

-Yeah.

-She was a cook to Admiral Sir William Tennant.

He was the Lord Lieutenant of Worcestershire in the late '50s, early '60s.

-Right.

-And he used to entertain royalty as well.

-He had visits several times a year from Princess Margaret.

-Right.

-Yeah.

-Uh huh.

And when she came up she was always "ring Lady Tenant and say could she have lemon souffle for pudding. "

And that was one of my mum's favourites...

And that's the recipe you've got there.

-And that's the recipe.

-Fabulous.

Are you going to cook for us the lemon souffle that your mother used to make?

-Yes, I'm going to show you.

-For Princess Margaret?

-Yes. I am indeed.

-Do you still make it for your son?

-Yeah occasionally, yes.

Muriel's souffle dish needs to be wrapped tightly in grease-proof paper.

The next step is to separate five egg yolks into the mixer bowl.

We then put that on the mixer and then we put the castor sugar in there and we whisk.

-Thank you, Si.

-Do you put this at right?

WHIRRING Yeah. Hang on, hang on.

-Shall I show you how to...

-No. no, I'll tell you...

-No, no...

-Because, look, watch.

-It's that one there.

-Yeah, you see.

-Yes.

I may be from Newcastle but I'm not daft!

HE LAUGHS

Beat the sugar through the egg yolks for two to three minutes

until the mixture starts to turn a paler colour.

-Would you like to whisk these for me?

-Certainly, Muriel.

-You should see his wrist action Muriel, it's fantastic.

-Oh.

Oh, you're cheating.

I always get the jobs. Do you know when we're doing demos? I always do it by hand...

Muriel, do you want soft peaks or firm peaks?

-Oh, firm peaks.

-Muriel, we've spilled sugar all over your side.

Oh, naughty boy. WHIRRING

He's noisy, isn't he?

He is, isn't he?

-I'm making sure that it's whisked well.

-Peaks, David.

-Just look at that.

-Just right.

-Thanks Muriel.

-Thanks Muriel... .

We need a sieve.

Sorry about me friend.

-How many lemons have gone in there?

-17.

-Four.

So it's the juice of four lemons.

-Four lemons. And the rind.

-And the zest of four lemons, separately.

-Yeah.

-You could imagine your mum would be doing this...

-Yes.

And Princess Margaret being that royal, eh?

She'd be there with her Embassy in the back of the car.

-Yeah.

-Thinking, oh...

-I'd better get my souffle made...

Will there be souffle? Must get Lord Snowdon to take a few more pictures.

Muriel's promised that her souffle is fail-safe.

-Now that's some claim for a souffle.

-What we have to do...

-Gelatine.

Is put gelatine on it.

Princess Margaret's favourite souffle isn't a souffle at all, it's a mousse set with gelatine.

-Does that cool?

-Cool.

-Cool.

Before we put it into the other mixtures, yeah.

Shall we leave that out on the table outside?

-Yeah.

-Off I go.

Into the beaten egg yolks and sugar go the rind and juice of the lemons.

-Could have quite tang to it this.

-Oh, it's going to be really sharp.

-Oh, ar.

-So we just need to gently mix that in.

-Gently.

-And then all I'm doing...

-Not much chance of that.

-All I'm doing is switching it on.

-Good.

That's on the gentle setting.

Me hands are on top of me head.

Next component that goes in is the cooled gelatine.

I'll not be a minute.

We've been friends for 20 years, but I've never seen anybody who could make a minute so elastic.

You know, I'll just be one minute...

-He's found the gelatine.

-He has, god love 'im.

I'll tell you what though, there was something set in it. Oh. Right.

It's looking very, um, gelatinous.

-Yeah. Good.

-Very unctuous isn't it?

-Very unctuous. Next component...

Is softly whipped cream.

-Yes.

-I have to say,

you're not shy on the ingredients are you?

-No.

-It's great, you're like the female version of me and Dave.

It's quite remarkable, isn't it?

-One more last component, our egg whites.

-Right.

-Yes.

-The perfectly firmly peaked egg whites.

-Yeah.

-This is a lovely recipe, isn't it?

-Mmm.

-It is isn't it?

Yeah it is it, it's lovely.

Yeah I'd say that is just about right.

The lemony mixture's then poured into the wrapped souffle dish.

-Beyond the dish.

-Ah, hence the souffle vibe.

-That's right.

-So it's really, it's like a false souffle, isn't it?

-That's right. There we are.

-Very nice.

Now it goes into the fridge to set.

The souffle will take a good couple of hours chilling before you can

start decorating it, unless you're hyper-doodly organised like Muriel.

Muriel.

-Here is one... .

-I made earlier.

-Yes. I tell you what, you could be Delia Smith, you know.

-I could.

Once the souffle is out of its wrapping it looks like a baked souffle.

But don't be fooled. Just like Tessa's meringue, it contains raw eggs so the same rules apply.

So we need some cream now to whip.

-I think there's some in the fridge.

-Really?

As well? Ooh.

The finishing touch is to decorate the edge with chopped nuts, more piped cream and some halved grapes.

Oh, classic. Hey that is fab.

-How about that?

-That is fabulous.

Muriel's mum's lemon souffle. Fab.

Love it.

Thank you.

But Muriel isn't content with serving us just one dessert. Ha no.

Before we arrived Muriel whipped up the second Gateau Diane of the week

and she'd not forgotten mains either, with an exquisite chicken in brandy sauce.

And with that out of the oven it was time

to sit down to dinner with Muriel's husband Richard and her son David.

Muriel, how did you do the chicken?

I diced red onion, I fried it in a little oil and butter.

Sliced mushrooms and then I flambeed the chicken breast with brandy, and poured thick cream over the top...

-Yes.

-Put it in the oven for a couple of hours.

So is that exactly how your mum used to make it?

-That's exactly how mum did it.

-Chicken's lovely and juicy.

This is the sort of thing to give a pools winner, isn't it?

-That was grand.

-You're welcome.

Time for Gateau Diane of the week, number two.

You know it looks kind of like a wasps nest, doesn't it?

It's interesting because it's the second Gateau Diane that we've had this week.

It's completely different.

-Completely different.

-Really?

-Yeah.

So obviously various families must have had their idea of what it was.

Well, it's three layers of meringue... .

-Yeah.

-Sandwiched together with fresh cream and pineapple

and on the outside is an uncooked chocolate meringue decorated with the remainder of the pineapple.

-Opulence personified I think.

-Yeah.

Bon appetite.

-Oh, wow.

-Oh, great.

It's much more indulgent that then other Gateau Diane.

How long do you reckon this recipe's been in your family then?

Well, certainly my generation and my mother's generation so at least two generations, yeah.

-So 50 years.

-Yeah.

-Wow.

-Yeah.

It's not every day that Si and I get to eat the food of royalty.

-Like a taste of royalty?

-Thank you.

-It really has a quite a lot of citrus, it's great.

-Good, good.

Oh, that really clears the palate.

It's clearing my sinuses.

Muriel, how would you mum serve this?

-She would have served it using two spoons... .

-Yes.

Like quenelles. Serving it on the plate and then the butler would have passed it on to the table.

Oh, beautiful. Great pressure there, table waiting for dessert...

-Yeah, yeah.

-Serving quenelles.

-Mmm.

-Princess Margaret.

-Mmm hmmm...

-Well, if lemon could put zip in your pip this does it.

No, that was lovely.

This really is good.

-It really is good.

-I shall be making this one.

We're going to do this recipe swap festival.

-It's like Glastonbury but with recipes.

-Wow.

You know, the whole thing.

Now, would you like to come?

-Very much, yes.

-And would you do some of the dishes for us?

-Absolutely, yes, I would.

-Well, you're on.

-Bye.

-We love Muriel.

-Keep waving.

It's clear that Muriel's mum's dishes are all about excess.

Well, they were served up to royalty after all.

But dude, I bet that since her recipes date from the

time when rationing had just ended they're full of those once rare ingredients, fresh cream and eggs.

And Muriel hasn't changed it one bit. What a mum.

Inspired by Muriel's excess, I reckon we need to do something that can compete.

Yeah dude, and there's one dish that's part of both of our food histories that's perfect.

It could only be our whole salmon, dressed up for a big night out.

I think this to us was always a centrepiece,

always a celebration dish.

A salmon, a whole salmon.

This one that we're going to do came out of me mum's silver wedding and I

-think it was kind of at that time it just went across all show off celebrations... .

-Yeah, yeah, yeah.

-It was great.

-And I think the decoration still stands up today.

-Yes, I do. I do.

-It's a bit on the camp side.

-Camp, us? Don't be mad.

-This is a fish kettle.

Now we're going to prove to you that with a little imagination

you can cook the ultimate celebration feast on two gas rings.

Step one, take a fish, this is about a seven-pounder and that'll feed about 14 to 20 people.

Now it's a simple poaching liquor isn't it?

-It is.

-Not quite so simple as plain water though.

To the fish kettle add a squeeze of lemon juice, drop in the lemons,

add some bay leaves, peppercorns and a pinch of salt.

That's all you need mate, isn't it?

We'll need a lid.

Bring the fish to the boil, turn off the heat, leave it to go cold, let it go cold in its own juices,

then take that perfectly beautifully juicy poached salmon out and it's ready for working on.

-Shove it in your gob. Don't really.

-Meanwhile, shall we show you how to make mayonnaise?

-OK man, mayo.

Homemade mayo is a thing of wonder and it's easy.

First off we need the yolks of two eggs and one whole egg.

Now at this point we take that and start to whisk.

This is my friend Glenda.

Homemade mayonnaise is totally different to the factory stuff.

The staple ingredients of mayo are eggs, raw yet again, mustard, sugar, salt, pepper and some lemon juice,

-but you can make it more lemony or more mustardy or you can even add garlic to make aioli.

-Excellent.

The second the salmon water starts boiling take it off the heat.

I'll just put it on the windowsill.

If you leave it boiling your fish will fall apart like your old Austin Allegro used to.

Just let it continue to poach gently in the water as it cools.

On with the mayonnaise.

Now we need oil and we found vegetable oil is the best for this.

Now it needs to be added really, really, really slowly and you have to continue to whisk it.

And of course if you've got an electric whisk it's so easy.

As per usual...

-We've got me.

-We've got big Geordie.

What's going on here is that you're making an edible emulsion.

Normally oil would mix with the other ingredients but egg

yolk contains a protein that allows the mixing to happen.

It has to do its job very gradually.

Take turns. Yeah go on.

It's not easy, is it, lad?

Too quick and the oil and lemon juice will split and all the magic of mayonnaise will be lost.

That's perfect.

That's homemade mayonnaise.

Now, a special fish calls for a special dish. Look at that.

-HE LAUGHS

-Sorry!

Have you been attacked by it?

You'd have it either for smoked salmon

or indeed our super duper fishy.

You see what we're going to do is to simulate the scales of the fish with wafer thin semi-circles of cucumber.

Now, it's time to make you look beautiful because you look a bit wrinkly and sad.

The first incision goes behind the head.

We want to leave the head intact.

Cut the skin along the spine and around the tail.

-As the fish has cooled a little bit by now you should be able to peel it off in one.

-And of course,

you can always use this to make a pair of shoes.

All these wafer thin slices of cucumber have to be cut in half

and you just start to build up your scales you see.

It's just like making a shingle roof on your outhouse.

Kingy, this is beautiful.

As you can see, this salmon's almost back to life.

It's mayonnaise time now.

Oh, look.

Now are you sure? Oh, you see, it might slip off.

It's important

just to keep a steady, even pressure, an even hand and a merry temperament.

What we need to do is tidy up the head.

It's like putting a tie on a man before he goes out.

-A bit of colour and cuffs.

-Yeah.

Mama, I been fishin'.

What you been fishin' for, Lionel?

I been fishing for fish.

And there you are, the little fella's practically back to life.

Do you know, this is like a painting in the national gallery.

This isn't just food, this is a story. Just look at that.

-If that's not show off we don't know what is.

-What we need now is a party.

A salmon this size will feed 12 at a party.

It could also serve a party of two.

Do you reckon

-we can do this for the ladies at our fair?

-Yeah.

My wing ding super duper salmon.

It's a biggler isn't it?

Now, we just need one more mum to cook her show off delights at our recipe fair.

You know, mate, some food cultures are famous

for their show off dishes but I don't necessarily think of Estonian cuisine as being one of them.

No dude, not by a long chalk.

Being one of the Baltic states annexed by the Soviet Union doesn't sound like a recipe

for food flamboyance to me.

-Oh, hello.

-So when we heard from Eele telling us about her Estonian family show off dishes we were intrigued.

Eele now lives in Bristol with Howard, her British husband,

and Ruben, their baby son.

Like our other mums before her, Eele will be showing off with a pud.

Bring on the Roosa Manna!

So manna is semolina?

It is semolina, yes.

Is that like manna from heaven?

Exactly. That's how I know, somewhere I read it and they said manna and I said oh, you know

that word in English as well and they said no actually it's called semolina but yeah, we still call it manna.

-I've got, um... .

-What's that?

My redcurrant juice.

Been picking some redcurrants and making some juice out of that.

Eele dilutes two cups of homemade redcurrant juice

with two cups of water and just enough sugar to sweeten it.

On what special occasions would you serve this?

-When I go home from England...

-Yeah?

My sister is studying in Poland at the moment, she comes home from there in sort of summer time and yeah, the

rest of the family who lives around Estonia anyway, we all get together and say hmmm, what do we fancy today?

-Hmmm Roosa Manna.

-Roosa Manna.

I don't know about you, dude, but this is undiscovered, undiscovered kind of territory for me.

To some extent. I also think it's the essence of our journey.

-Absolutely.

-You know, we're finding what we set out to discover and it's dead exciting.

-Yeah it's great.

So whenever this starts boiling we'll put the manna in.

He's the manna man.

Right so it's boiling, let's put it in then. Just do that gently.

That's it. That's the skill so you don't get lumps.

-It's a great colour.

-It is isn't it?

-Matches your top.

-Yes. Thank you.

After just a couple of minutes of simmering Eele plunges the pan into cold water.

-It's like a reverse bain Marie isn't it?

-Yes.

-It's a cooling marie.

Well, here's where the recipe takes a bit of a left turn.

With a whisk Eele sets to work beating air into the pink semolina.

All right, now it's going white now isn't it, a very pale pink.

Rose coloured. Now I've never whisked semolina before, have you?

-Never.

-Right.

-You know, it's the Estonian version of Angel Delight.

-You have to put it in the

-desert bowls now at this stage.

-Oh, wow.

-Oh, look, it's folding and lovely.

-Because later on there's another little surprise at the end.

-Oh.

-Oh, that's such a lovely thing to look at.

-Mmm.

Right, that's it.

Licking the pan! I got there first, ha-ha-ha.

-Here we go.

-Thank you.

And that's the Rosa Manna.

Give it here.

Oh, oh, oh, yeah.

-It's lovely.

-I've got terrible memories of semolina from school.

Oh, yeah. I can remember having to eat tapioca.

But this is a revelation. I bet it's going to be a hit at our recipe fair.

It's not the only Estonian treat Eele's made for us.

She's also going to serve a sweet yeasty bread called kringle.

And to start, a dish called suit, which is jellied pigs trotters.

Blimey, that's a brave choice to show off with.

So what are we celebrating?

-We'll we're celebrating the food of my family, my Estonian family.

-Yes. Thank you.

-Fab. Look at this. What a delight.

-So do you have this all the time?

-Every night, yeah.

-You've struck gold.

Yeah, yeah, yeah.

-We'll start with suit.

-Suit?

Suit, yes, that's the Estonian name.

-These are made of mostly pigs trotters... .

-Mmm hmm.

So yeah, that's a very traditional Estonian thing.

-That's nice with a bit of vinegar on to draw it out.

-Oh, right.

-That's how my family has it.

-And we have to say cheers in Estonian.

-OK.

-Which is?

-Terviseks.

-Terviseks.

-Terviseks.

-Sounds like a contraceptive, I'm sorry.

-Cheers.

-Cheers.

Terviseks.

Been looking forward to trying this.

That suit with the vinegar is wonderful isn't it?

It's great with the potato salad.

I love this. I love it because it's a natural

jelly, it melts beautifully on your mouth, it's not an anatomy lesson. Um, it's tasty, it's tastes porky...

Great flavours.

Savoury devoured,

the raisin and chocolate covered kringle is too tempting to ignore.

Oh, god, the anticipation's killing us. That looks great, doesn't it?

-Yes. Kringle is a yeast dough so it's like a bread dough.

-Mmm.

Now that makes you grin.

We need more people around to make it really because for our little family it's a bit too big.

So that really is a show off dish.

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

-Yes, it is.

-Yeah.

Finally, the Roosa Manna.

Eele's promised that there's another surprise awaiting us.

You have to have it with milk on top.

Oh, yes.

-Otherwise it will be too strong.

-That's bonkers, isn't it?

I think milk for us is a bit like cream is for English people.

Oh, look at that, I've got a raft on.

-It's pudding on a gimble.

-It is.

Oh, I bet you had so much fun with this when you were a kid.

Oh, oh, that's fabulous.

Yeah. And I love the texture of the semolina.

It's pink semolina.

I've never eaten pink semolina before and I must confess I'm massively impressed.

Everything you've shown us I think I'd like to cook.

You know I've thoroughly enjoyed being at your table eating them...

-Yes.

-I've thoroughly enjoyed my time with you... .

-Yeah.

And I want to go away and cook what you've cooked.

-Yes.

-That's our pleasure. I'm really, really glad that you like it. That's really great.

-I mean that from the heart.

-Guess what?

Eele said yes to our recipe fair.

Well, that's a great set of show off dishes we've got, Dave.

Baked Alaska, fire and ice, from Tessa.

Yep. Cream in its various forms fit for royalty from our lovely Muriel.

And Eele's thoroughly entertaining Roosa Manna, bursting with fresh berry tastes.

And we've got our mums' roast ham and some instruction on how to serve it.

Rather detailed instructions I'd say.

And, of course, the Bet Lynch of the fish world, our whole dressed salmon.

So it's off to the recipe fair we go.

Time for our show off dishes recipe fair tents to go up.

And you know how good we are at helping set up our recipe fairs.

Hey dude,

I think we might be better just sticking to the food bits.

OK, you're right, mate.

-So time for our three mums to meet each other for the first time. Hiya, how you doing?

-Hello.

They've got to cook their show off dishes for our banquet later.

Oh, look at this.

And they'll be doing it in their very own field kitchen for the day, the mum's top.

Now first things first... .

-Oh.

-There's your mums know best aprons.

-Excellent.

-Oh, thanks very much.

-To protect your hauteur.

-Oh, thank you.

-Very nice.

-Very special apron, eh? Wow.

-Well, it's celebration show off.

So get cracking and have some fun.

So, so excited...

-Excited.

-It's great. Right, see you later, girls.

-See you.

-Right on. Bye.

-With our mums settling in, it's time to open the recipe fair.

Look, look, look.

They're coming Kingy.

I feel like Custer at the Battle of Little Bighorn.

-Hello.

-Hello.

-Welcome.

How are you? Nice to see you.

Our recipe fairs are a celebration of home cooked food.

We've asked all our fair-goers to bring recipes and even bring some cooked samples along with them.

People have brought all sorts of food, some show off and some just well-loved, but whatever they have

brought it's a chance to swap food ideas with like-minded folk.

And there's loads for our fair-goers to do here.

The big top is where Si and I will be doing our show off cooking later on.

And at every recipe fair we invite some special guest cooks to feed and inspire our recipe fair visitors.

It's a smaller version of the famous scotch bonnet but it's got a completely different flavour.

Since the 17th Century there have been links between the UK and West Africa.

In 1894 what we now know of as Ghana became a crown colony called the Gold Coast.

And today we've got representatives of the local Ghanaian community cooking up some of their fab food.

And across the field is Gerard, our fab food factoid historian.

-The important thing was the recipe.

-It is up on the board.

Oh, it's on the board already.

Knowing everything about food he's perfect to dig under the

crust of the recipes to find out what stories are hidden inside.

Hello. How are we all doing?

Oh, look at this.

-Look at this. I mean the man with the food is always popular.

-Wow, what have you got?

Well, we've got this beautiful paella that Peter and Pat have brought. They live in Spain.

Paella's a great show off dish because you can just put the pan as big as you like...

-Massive.

-You get some paella pans as big as this table.

Well, no, bigger than that. We do one for 1,000 people.

-No? You've got to be showing off.

-How do you get it not to stick?

We stir a paella but a Spaniard lets it sit.

Oh, yeah, the crust is the important bit.

-Ah OK.

-Apparently.

-Well, guys, maybe you could help share this around...

-I'll pass these round.

We've got somebody else with some brilliant recipe books.

Look at these.

-Grandmother and grandmother in law.

-All right, right, got it.

-Yes.

-Beautiful books.

-That was my grandmother.

She lived in Yorkshire.

She used to build it up, tastes of things she liked.

-Nutty Parkin.

-Nutty Parkin, that's the one I've brought today.

-We've got that.

-Have we got that?

-We have.

There's treasure in this book. A robin cake.

Like Christmas every day.

-Robin cake, isn't that light and feathery?

-With four ounces of lard!

-Light.

-Nah. It's not.

But we did like cakes didn't we in the old days.

-Madam, your nutty parkin is going to the top of the tree.

-Lovely.

-Thank you.

-Good to see you, Gerard. Thanks. See you later.

See you later, bye-bye.

-Over in the other top our spicy Ghanaian kitchen is proving popular.

-The smells are amazing.

Spiced char-grilled guinea fowl and tilapia fish, yam balls and a spicy sauce we've been warned about.

We're not queue-jumping. We're not!

The smells that are coming off your tent are phenomenal.

-It's been killing us.

-Yeah.

-We've been like, gotta go in the tent...

Well, some people have been in the queue longer than you have.

-Sorry about this.

-What we've got here is guinea fowl...

-Oh, yes.

And for the chilli lovers you can dip it into the chef's special sauce.

There. OK.

It's a lovely fresh taste isn't it?

It is. It's fresh.

-Oh, wow, what's in that man? It's fabulous.

-Green chillies...

-Little scotch bonnets.

-That comes only from Ghana.

-It's a creeper.

-It is.

-Yeah, you're feeling it now.

-Yeah, I warned you.

-Yeah.

-I did warn you.

Oh, there's a warmth I haven't had there for a long time.

When you cook do you use recipes handed down from your parents and grandparents?

As children, grew up being brought up by our grandparents because mum and dad were at work and at the time

-there was nothing like a fast food so everything was cooked at home from fresh.

-Absolutely superb.

-Have a lovely recipe fair.

-Thank you.

-Thank you.

Thank you so much for coming.

Across the field, Gerard is getting quite excited.

What a fantastic tableful of excitement with

Ruth and her family which is the best bit because we've got you all here, son, daughter, father.

Let's look at this because it's beautiful.

It's studded with violets and nuts and fruit.

Well, it's a traditional yeasted kuchen, only instead of

-doing the sort of standard kuchen dough, apple...

-Yeah.

..dough again,

I kind of made it into the horse shoe ring with the slits because I

think it's more exciting when the filling oozes out of it.

-Oh, it looks great. Of course kuchen where we get our word "cake" from, isn't it?

-Yes.

-It's a delicious cake.

It's my late mothers recipe... .

-Yes.

-And she came over from Germany with the kindertransport at the age of 12.

-How amazing.

-And she came over with a cake tin and two candlesticks from her mother.

I grew up in a house where food was venerated and so I learned to cook at her side.

Ruth's mother was amongst an estimated 10,000 children

brought to the UK to escape Nazi Germany before the war.

They were able to bring almost no possessions with them so food often

became a rare link to a home that they could not return to.

Well, you've been a star to bring all this along today.

-Thank you.

-Oh, it's a pleasure.

It's lovely because my family don't always want to eat so much, so it's a pleasure

to see it being cut up and enjoyed and a joy for me.

-Cook for the thousands.

-Yes.

-Grand.

Ruth's recipe goes up on the board and of course it's on our Mums Know Best website too.

Great. It's a wonderful thing you've brought for us because I know

how much effort goes into making a pork pie. Look at that.

-Is it beautiful.

-Mmm.

-Absolutely.

-That smells so good.

-I first made it, learned how to make it, when I was at college 50 years ago.

-Wow.

But you adapt it, it's just the basic and then you adapt it, and that's just got apples in and

it's got fat bacon and things like that... .

Like a Cheshire pork pie would have in it.

-Yes.

-Yes, fantastic.

-Yeah.

-And look at that. Oh, lovely jelly.

-Ooh.

-Oh, yes.

-You hear the excitement in the audience.

If I didn't share this they'd probably lynch me.

Now is this something you'd make for a special family occasion?

Yes. Christmas. Easter.

When we get 18 together and we all...

And I bet they come back just for this then.

-They come back for food, they love the food, yeah.

-Well, thanks so much for bringing it.

Would you like to pass that round? And I'll cut up a bit more and we can get munching. Thank you.

Pies have a long and noble history dating back to the ancient Egyptians.

The concept was spread around Europe by the conquering Romans.

And by medieval times we'd made the idea our own with the classic pork pie.

But in the Mum's Top our three mums are working together on Muriel's lemon souffle.

-Perfect.

-Which gives us time for a bit of village

-fete-style fun.

-Ah, great, dude.

-Did you get that scoop of loopa roller coaster we talked about then, eh? Brilliant, eh?

-No.

It's better than that. This is our high tech, low tech challenge.

Oh, it's low techno, right?

Aye, but this week it's pastry so the game is who can make the best pastry the quickest.

-All the ingredients are the same but the tools are different.

-Who's got the blender?

-Moi.

Ah, Dave has the poshest tool on the block, a shiny food processor.

And who's got prime pit shovel hands for the pastry.

Pastry's been made by hands forever so Kingy should be at no disadvantage whatsoever against

my lovely food processor. Here's a pastry cutter.

-Not quite sure what one of those do.

-The knife.

-Why?

Some people use a knife for making pastry, some use a fork.

The pastry cutter will cut the fat into the flour without warming it

-up, which Kingy's hands are sure to do.

-They might not.

The knife and fork uses similar principal that just, you know, different things you might use like.

Now we need three volunteers.

Yes.

Hi there. Right, from the primitive to the future. Are we ready.

Right, go.

Oh, summertime and the living is easy.

We're making a shortcrust pastry

which is short, or light and crumbly.

You'll notice I'm doing it properly, blending the fat before adding the water.

It's all about coating individual flour grains in fat so they don't

produce too much gluten which will make the pastry tough.

If you put too much water in

simply add some more flour.

But really, there's no rush.

-It's not going in...

-LAUGHTER

Oh, I think I'm just about there.

Oh, are ya? Not quick enough you're not. Yeah! I've done it.

I'm not gloating or anything but the hands have it.

That's good. I reckon we've got experience on our side here.

-Yes, I do make pastry.

-Yeah. No that's belting.

It was belting. Absolutely brilliant.

-You haven't made pastry much have you. No, no.

-Never.

I'll tell you what, I like the scrambled egg vibe with yours, it's great.

-I think...

-What?

We have to give this one to the low tech.

-As mother knows best, the hands have it.

-Thank you.

Here, look at them lot. Looks like our mums' teamwork's paid off.

Yeah, you're right, mate.

If they've got time to get spicy in the Ghanaian tent it must mean their banquet prep is done.

-It's very nice.

-Better than our scotch egg.

Which means it's nearly time for our big top cookery demo.

For our banquet later we're going to make something spectacular to show off with.

And there's a long tradition of showing off with food, you know.

So Gerard, you know when we were doing our salmon?

-Yes.

-It was kind of like painting a picture somewhat really... .

-Yeah.

Because we do you know the scales with the cucumber...

-All right, yeah.

-Mayonnaise in the pipe. Is there any kind of history to that?

-Absolutely, yeah. Definitely to fill up the centre of a big table.

-Yeah.

-We think particularly of someone, Antoine Careme, who was the greatest chef of the 19th Century...

-Right.

He would make Doric temples out of little buns and rock sugar and Grecian temples, the whole shebang.

He used to cook for the Prince Regent, didn't he?

-Yes, at the Royal Pavilion. Yes.

-Yeah.

-Not for long but he really had a huge influence on that.

He would go to incredible lengths to make clockwork food, things that moved on the table...

-Wow.

-But also making the diner feel, like you are doing with your salmon,

that you'd done something really special for them.

And that's the important thing, making the diner feel they're important.

So dude, we need to find inspiration from the great chef, Antoine Careme.

Well, we might not have clockwork food but wait till the audience sees our serving bowls.

Now like many people who have gone before us, the ultimate thing to show off with is a prawn cocktail.

You've got to, haven't you? Haven't you?

The prawn cocktail was invented by Fanny Craddock.

It was one of the first real show off dishes and I think everybody in secret likes a prawn cocktail.

Now this is our receptacle for our prawn cocktails.

Not that we're fat lads, we're just like, it's classy, isn't it?

This is like a centrepiece. First thing we make in a prawn cocktail is to fabric a seafood sauce.

Fanny's cocktail sauce was just basically ketchup and mayo but we're going a bit more fancy than that.

To loads of mayo add tomato puree and some good squirts of ketchup.

Now our secret ingredient is the kind of often maligned and abused salad cream.

It gives it a tang, it gives it a bit of a zip which is actually great with the seafood.

We're also adding a few shakes of Tabasco.

Woah there, Texan. Now dill is going in our sauce.

-There was a wasp in your dill.

-Was a wasp?

It's a kind of calming fresh taste to balance the richness. Dill goes in there. Black pepper.

I reckon it's a pretty fair seafood sauce. Shall we have a dibble?

Belting. Next thing, we need seafood.

This is the tail from said lobster, in half.

Dude, there's a lady on the front row that's started to move towards

us slightly as soon as we picked these tails up.

Sit still, madam, sit still.

These here are regional Norwegian frozen prawns which do have a lot of

taste, great for a packet of frozen and they're great for a cocktail.

Amazingly it was the Berni Inn that really made cocktails popular in the UK.

Making these little pink wonders the byword in '70s chic.

Now we apply the seafood sauce.

And a top tip from Fanny Craddock was to actually just put a little

bit of salt through your seafood while adding the sauce.

Look at that. I would say that's about the right kind of consistency.

It's horrible. You'll not like it.

This salad for our cocktail is a straightforward mix of little gem

lettuce and tiny cherry tomatoes called tomberries.

You start off with a bed of your little gem and tomberries.

-Look at that.

-Now we put a layer of sauce on.

This dish is like being on your holidays.

-It is. It's great.

-As you can see, the tomberries are just shining through.

Look at that, I've got a cluster.

-I mean, this is showing off.

-It is.

-Because we can.

And look, I've got his little dressage of snozzers, look.

-Fabulous.

-Hello. That's what a lobster would talk like wouldn't it, if it could speak?

IN POSH ACCENT: Oh, hello, I'm a lobster.

You know how you used to hang the prawn over the side of the glass?

Look at that, it's like the FA Cup.

Newcastle will never know what that looks like.

You joke!

Of course, we about Barrow and Furnace being you know, in the Champions League.

Bet you've never seen a prawn cocktail like this before have you?

I don't think the planet's seen a prawn cocktail like it!

Have you noticed now that every cookery programme you do, they put the prices, don't they?

"And this is great, you can feed a family of four and it works out at £3.99 a portion."

This is great, you can feed two people and it works out at £187.50.

-Per portion.

-Do you think we've overdone it?

-Oh, yeah, it's great.

-CHEERING

And that, ladies and gentlemen, that's us showing off.

That's a prawn cocktail.

I've got me finger stuck.

Our mums have been hard at work too and all their dishes are prepped.

Well, Si, nearly all. Tessa's got to wait till the last minute before she

finishes her Baked Alaska, but mate, that minute is fast approaching.

Our recipe fair is coming to an end and even the cows in the next field

are eating their supper which means it must be time for our banquet too.

We've invited 30 local foodie people, some friends of our mums,

and a pearly king, queen and prince for a bit of show off sparkle.

Welcome to the Hairy Bikers Mums Know Best banquet.

As you can see, it's showing off and we have our three mums and three extraordinary puddings.

-Oh, we have.

-Not the mums.

-Not the mums, I've got to say.

I mean the, no, they are making three extraordinary puddings.

-They are not three extraordinary puddings.

-Bon appetite.

Our three mums are going to have the last word at the banquet as they've all made show off deserts.

-But first the lucky guests have our show off delights, the whole dressed salmon... .

-Our orange

glazed ham which Brian has joined us to serve, in the Russian style of course.

-And our totally bonkers prawn cocktail.

-Take one out, whatever you fancy.

That's delicious because it's not tomato ketchup.

-The salmon is absolutely succulent. Beautifully poached. Gorgeous.

-I love the sweetness.

I don't think I've ever had it like this before so that's great, that's really, really nice.

Dave, I reckon that inspired by Tessa we've really managed

to capture the essence of '70s show off dining.

You're right, mate, but with each of our dishes I reckon we've found a bit of a contemporary retro twist.

I love it.

Put your forks in.

-Oh, he's all right.

-He's fine.

All right there, Brian?

It's all right, he's have a cuddle.

-Are you having a cuddle?

-He smiled.

-Brian, you didn't.

-Smiled. He did.

-That's Brian's smile. Did you see?

We just got Brian to smile...

Suzanne has cracked the Queen's butler.

So dude, that's our mains out of the way. Now it's the mums' turn.

-And before they serve anything, Tessa has to get her Baked Alaska finished.

-While her meringue

gets blowtorched our guests can sample Eele's Roosa Manna.

It is with great pride we introduce the first dessert.

This one is from Eele.

-Come on in, my darling.

-APPLAUSE

Come on, darling.

I really hope they like the surprise as much as we did.

-You see?

-See. Look.

-Oh, it's floating.

-Like an island.

-Yeah?

-Like an island.

-Oh, look at that. And that's called Roosa Manna.

-That's it.

-Hey look, there you go George, look.

-# I'm a biker

# When I like riding my bike... #

He's a good'un, isn' he?

Just watch them chasing around the bowls.

And here next we have Tess, with the most amazing... .

Baked Alaska. APPLAUSE

Dude, it may not be the traditional way to make Baked Alaska but it works and it's going down a storm.

You can always tell when something's really good...

-Yeah?

-Everyone goes quiet and they're eating and really enjoying it.

It is one of those bonkers old-fashioned desserts, but I really enjoy it, don't you?

And last but by no means least, it's time for Muriel's fab pud.

It is with pride and due reverence we serve Muriel's lemon souffle,

as created by Muriel's mum

for Princess Margaret.

Now, we may not have a princess here but we do have royalty of our own.

I bet Muriel has never served this dish without remembering being that

little girl whose mum cooked for royalty.

-Did Princess Margaret like it?

-It's her favourite pudding.

-I wonder how many times she ate it.

-I wonder.

Show off food, mate, who cares if there's nothing

to celebrate, just cook these dishes and make the food the star.

It's time to go, mate.

-Oh.

-I've had a brilliant day.

-Hasn't it been fantastic, man?

-It's been the best. And the mums have done us proud.

-Haven't they?

-Proper show off desserts.

-Yeah.

-Just great.

-Yeah it's been brilliant.

-I had a lovely time.

-I don't want to go.

-Oh, let's have seconds.

Oh, all right, go on then.

Next week we explore what mums are serving for loved ones' birthdays.

It's like a really good party food to get you in the mood for dancing.

Celebratory and not always what you would expect.

Love in a bowl going into the Dutch pot.

And our own mums' recipes are pretty cool too.

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