0:00:02 > 0:00:06'British cooks are great, cooking amazing food for their families
0:00:06 > 0:00:09- 'all over the country. - 'A unique legacy handed down
0:00:09 > 0:00:12'by generations of hardworking mams and grandmas.
0:00:12 > 0:00:15'But the quest for new flavours means our food heritage
0:00:15 > 0:00:18- 'is at risk of being lost forever. - 'So we're on a mission
0:00:18 > 0:00:22'to rediscover our culinary roots
0:00:22 > 0:00:25'and save these family recipes for the nation.
0:00:25 > 0:00:29'We'll visit the kitchens and cook with the people who know these dishes best...
0:00:29 > 0:00:33'And uncover the history behind the food on our nation's tables.
0:00:33 > 0:00:37'But we're also inviting people to bring their treasures to us!
0:00:37 > 0:00:42'Never has a field been so filled with people talking all things foody.
0:00:42 > 0:00:44'It's great!'
0:00:44 > 0:00:46Welcome to the Mums Know Best Recipe Fair.
0:00:46 > 0:00:50- You can already feel the warmth... - Cheerfulness!- Cosiness.
0:00:50 > 0:00:54- Happiness!- And pleasure. - And a sense of deep gratification...
0:00:54 > 0:00:57As we delve into the world that is comfort food.
0:00:57 > 0:01:00Comfort foods are what we eat to cheer us up a bit,
0:01:00 > 0:01:03things that make us feel that little bit better.
0:01:03 > 0:01:05Oh, yeah. I like oxtail stew,
0:01:05 > 0:01:08doughnuts, treacle pudding, fish fingers...
0:01:08 > 0:01:11- Oh, that's comfier than your old jeans.- Isn't it?
0:01:13 > 0:01:16But that's not the end of it. Food can be a deeper comfort too.
0:01:16 > 0:01:20We find recipes that have comforted generations of farming families.
0:01:20 > 0:01:23For us, the comfort is because we've got through lambing time.
0:01:23 > 0:01:28And recipes that bring back memories of people we never want to forget.
0:01:28 > 0:01:30I felt as though I'd had a hug from my mum.
0:01:31 > 0:01:35We know Britain loves to cook, so we've put the recipes on the website
0:01:35 > 0:01:39for you to add to your own family table.
0:01:39 > 0:01:42'So, friends, spend the next hour with us in recipe heaven...
0:01:42 > 0:01:46'Because we know our mams really do know best.
0:02:07 > 0:02:11'We're setting off to visit three home cooks who have comforting recipes of their own.
0:02:11 > 0:02:16'And, we hope, recipes we can showcase back at the recipe fair.
0:02:17 > 0:02:20'Now, Dave, what do you think of comforting food?
0:02:20 > 0:02:23'What's the first thing that springs into your mind?
0:02:23 > 0:02:26'Er, pies, mate. It's got to be pies.
0:02:26 > 0:02:29'Yes, and not just any pies. For maximum comfort,
0:02:29 > 0:02:31'you need maximum pie.'
0:02:31 > 0:02:35Well, for big pies, I reckon this place is the business.
0:02:35 > 0:02:37Since 1788, the small Yorkshire town of Denby Dale
0:02:37 > 0:02:41has been baking enormous pies to celebrate special events,
0:02:41 > 0:02:43each pie bigger than the last.
0:02:43 > 0:02:47Their Millennium Pie weighed 12 tons and was 40 foot long.
0:02:47 > 0:02:49Imagine the comfort from that pie, dude!
0:02:49 > 0:02:52'We've been invited to Denby Dale by Dee,
0:02:52 > 0:02:54'but it's her dad she really wants us to meet.'
0:02:54 > 0:02:57- Hello, Dave!- Pleased to meet you.
0:02:57 > 0:03:00Got something special to show you here. Just follow me!
0:03:00 > 0:03:03'Dave remembers the baking of the 1964 pie.'
0:03:04 > 0:03:07- What do you think of that? - That's a pie dish.
0:03:08 > 0:03:11- You mean you make a pie in that? - Make a pie in that.
0:03:11 > 0:03:15Well, I've heard of big portions in Yorkshire, but that's ridiculous!
0:03:15 > 0:03:16That's mad!
0:03:16 > 0:03:20'So that tin, now full of earth, was once full of meat and potato
0:03:20 > 0:03:22'with a nice pastry lid.
0:03:22 > 0:03:24'Bonkers!'
0:03:26 > 0:03:28Dee's dad, Dave, is a retired butcher.
0:03:28 > 0:03:30'Not only did he help out with those huge pies,
0:03:30 > 0:03:34'but he made normal-sized ones daily in his butcher's shop.
0:03:34 > 0:03:38'But Dee has never been allowed to make one until now.'
0:03:39 > 0:03:41I think Dee's come of age, just about,
0:03:41 > 0:03:45so here's the special secret recipe.
0:03:45 > 0:03:47Wow! I've never been allowed to have this,
0:03:47 > 0:03:50so this is a bit of an honour. There we go.
0:03:50 > 0:03:53There's nobody watching. You're safe with us.
0:03:53 > 0:03:56But the secret of it is in the seasoning.
0:03:56 > 0:03:58"6119"!
0:03:58 > 0:04:046119 is a very significant number to anybody who's a guitarist.
0:04:04 > 0:04:05SHE CHUCKLES
0:04:05 > 0:04:08'6119... Is that a riff or something?
0:04:08 > 0:04:12'6119, my friend, was the guitar that Beatle George Harrison played.'
0:04:14 > 0:04:16It doesn't taste o'nowt!
0:04:16 > 0:04:17THEY LAUGH
0:04:17 > 0:04:20The taste comes out in the cooking.
0:04:20 > 0:04:22'I think we'll be the judge of that!'
0:04:22 > 0:04:24Thanks! Nice to see you!
0:04:25 > 0:04:26We're going to be present
0:04:26 > 0:04:30at the birth of Dee's very first baby Denby Dale Pie.
0:04:30 > 0:04:35'I know! My pie midwifery skills are a bit rusty!'
0:04:35 > 0:04:37- Let's see the recipe, then! - OK, then.
0:04:37 > 0:04:40- Oop!- Oh, you ripped it!- Dad!
0:04:40 > 0:04:43- It's all right. We won't tell him. - It's illegible.
0:04:43 > 0:04:45- His writing's terrible.- "Wispy"...
0:04:45 > 0:04:49Oh, mince! "Dice beef and onions mixed together with salt
0:04:49 > 0:04:52in a large pan." Is there any particular size chunks?
0:04:52 > 0:04:55- He does 'em about that big. - I'll crack on.
0:04:55 > 0:04:58What's your most comforting dish, though?
0:04:58 > 0:05:01- Is it the meat-and-potato pie? - I think so.
0:05:01 > 0:05:04That's a proper family dish that we would have.
0:05:04 > 0:05:07- I think we enjoy that more than us Christmas dinner.- Yeah?
0:05:08 > 0:05:11'The recipe calls for the beef to be boiled with onions and salt
0:05:11 > 0:05:13'for a whopping three hours.'
0:05:13 > 0:05:16It's interesting. You're not browning the meat first.
0:05:16 > 0:05:19- No.- I suppose you seal it to keep the flavours in,
0:05:19 > 0:05:21but in this, we want a whole big mass of flavour,
0:05:21 > 0:05:24The pie is an entity, not a series of individuals.
0:05:24 > 0:05:27# Om...
0:05:27 > 0:05:28# Hum... #
0:05:28 > 0:05:32'Now do yoga and chant for three hours while your meat cooks.
0:05:33 > 0:05:36'Or you can make lots of lardy pastry, which we prefer.'
0:05:36 > 0:05:40Oh, the mysterious world of pastry-making!
0:05:40 > 0:05:43Pastry. So, now, my dad makes it in a machine.
0:05:43 > 0:05:45- But I make it by hand.- Now, look...
0:05:45 > 0:05:47which way are we going?
0:05:47 > 0:05:50- By hand.- Ooh!- Controversial!
0:05:50 > 0:05:53Listen - if he comes in, I'm saying nowt.
0:05:53 > 0:05:56- I'll just say... I'm saying nowt. - I ain't got a machine anyway.
0:05:56 > 0:05:58- Great. - HE LAUGHS
0:05:58 > 0:05:59That'll be it, then!
0:05:59 > 0:06:03'Dee's dad's recipe calls for a whole bag of flour...'
0:06:03 > 0:06:04There it goes.
0:06:04 > 0:06:07- '..a lot of salt...' - I like it flavoured.
0:06:07 > 0:06:10'..a block and a half of lard, and the same of marge.'
0:06:13 > 0:06:16# Lard, beautiful lard
0:06:16 > 0:06:18# It makes your arteries
0:06:18 > 0:06:20# Very hard #
0:06:22 > 0:06:27'Such a lot of pastry calls for the cement-mixing method to be employed.
0:06:27 > 0:06:30'When the water's mixed through,
0:06:30 > 0:06:34'put it to bed in the fridge, and prepare the potatoes.'
0:06:35 > 0:06:38These are just good potatoes that have been boiled until they're soft?
0:06:38 > 0:06:41- In a little bit of salt water.- Aye.
0:06:41 > 0:06:45"Gravy - five tablespoons 6119. Mix with water."
0:06:45 > 0:06:47"Stir through. Add to meat juice."
0:06:47 > 0:06:49Now, if you haven't got 6119...
0:06:49 > 0:06:51- You can do it with Bisto powder and Bovril.- You can?
0:06:51 > 0:06:55Yes. But we might as well use this, seeing as it's taken me 32 years
0:06:55 > 0:06:58- to get hold of it.- Absolutely!
0:06:58 > 0:07:01'The pie is going to be so full of flavour
0:07:01 > 0:07:05'because the juices from the meat form the basis of the 6119 gravy.'
0:07:07 > 0:07:11That smell really smells of my childhood, that.
0:07:12 > 0:07:16'And then all the meat and all the potatoes go into the pie tin.'
0:07:16 > 0:07:19I never thought that lot would fit in there.
0:07:19 > 0:07:21- Ah, you see?- You're right.- Perfect.
0:07:21 > 0:07:24- OK. We just need to roll a bit of pastry out now.- Right.
0:07:25 > 0:07:29'Now, this is a good tip. Because the pie is not pastry-based,
0:07:29 > 0:07:32'Dee remembers her dad putting an extra rim of pastry round the edge
0:07:32 > 0:07:35- 'to attach the lid to.' - You know what it's reminding me of?
0:07:35 > 0:07:39You know when you re-seal your windshield on the bike?
0:07:39 > 0:07:41- You know? - SHE LAUGHS
0:07:41 > 0:07:43- Yeah!- Look at that.
0:07:43 > 0:07:45Just pour a bit of gravy over there.
0:07:45 > 0:07:47Oh!
0:07:48 > 0:07:54'These potatoes are going to have the flavour of the meat going right through them. Oh, man!'
0:07:54 > 0:07:57- I think we'll need about that much. - No, you use it all!
0:07:57 > 0:08:00- It's a thick 'un! - It's going to be a paving slab.
0:08:00 > 0:08:03Great! I love that. I love thick pastry.
0:08:03 > 0:08:06- Look at that! - He just crimps the edges.
0:08:06 > 0:08:10- Like that!- I think we should make something to go on top,
0:08:10 > 0:08:12because that's what my dad used to do when we were little.
0:08:12 > 0:08:15- A cow. Shall we make a cow?- Yeah.
0:08:15 > 0:08:19THEY LAUGH
0:08:19 > 0:08:21It's not the perfect cow.
0:08:21 > 0:08:24Our Dee's Yorkshire-terrier pie.
0:08:24 > 0:08:26THEY LAUGH
0:08:32 > 0:08:36Back in 1964, Dee's dad watched his father
0:08:36 > 0:08:39bake Denby Dale's eighth enormous pie.
0:08:39 > 0:08:41It was a big occasion for the town.
0:08:41 > 0:08:44The pie was transported on a huge wagon
0:08:44 > 0:08:46pulled by a steam traction engine.
0:08:46 > 0:08:49The pie attracted huge crowds,
0:08:49 > 0:08:53and it fed a massive 30,000 people.
0:08:54 > 0:08:5647 years later,
0:08:56 > 0:09:01Dave is about to inspect his daughter's first baby Denby Dale pie...
0:09:01 > 0:09:03Which has been baking for a good 50 minutes.
0:09:03 > 0:09:05- Oh, yes!- What do you reckon?
0:09:05 > 0:09:08Yeah, that looks nice. The pastry hasn't shrunk.
0:09:08 > 0:09:10SHE SIGHS IN RELIEF Nicely filled over.
0:09:11 > 0:09:15'Dee's dad must have made thousands of pies in his life.'
0:09:15 > 0:09:16Wow, look at that!
0:09:16 > 0:09:20'And probably tasted thousands before this one, too.'
0:09:20 > 0:09:22Your dog's just been chopped in half.
0:09:22 > 0:09:24It's not my dog! It's a cow! It's a cow!
0:09:24 > 0:09:28- Well, it looks a bit like a dog. - Woof-woof, moo-moo.
0:09:28 > 0:09:31So far we're looking all right.
0:09:31 > 0:09:33- Oh!- Look at that!
0:09:34 > 0:09:36Has the pastry cooked?
0:09:36 > 0:09:39It's just not quite cooked through to the bottom, the pastry,
0:09:39 > 0:09:42but that's all right for a first-timer.
0:09:42 > 0:09:46'Good grief! I think Dee's dad thinks we're filming MasterChef pie edition.
0:09:46 > 0:09:49'"Pie-cooking doesn't get any tougher than this, mate!"'
0:09:49 > 0:09:53Just falling to pieces as you taste it. Doesn't take any chewing.
0:09:55 > 0:09:58Mmm. That's just cooked right, them potatoes.
0:09:59 > 0:10:04'Evidently a pie in Denby Dale should be eaten with mushy peas and mint sauce.'
0:10:04 > 0:10:06Great flavour!
0:10:10 > 0:10:12That meat is superb. It just melts!
0:10:12 > 0:10:17'Well, mate, I think Dee should make her second-ever meat-and-potato pie
0:10:17 > 0:10:19'at our comfort-food recipe fair.
0:10:19 > 0:10:23'Pastry steak, melting potatoes, thick gravy...
0:10:23 > 0:10:25'Mate, it would be mad not to let her.'
0:10:25 > 0:10:28- Lovely to see you. Come again, won't you?- Ooh, yeah.
0:10:36 > 0:10:39'Now, biking round like we do is lovely,
0:10:39 > 0:10:42'but it can take a certain toll on the backside after a while.
0:10:42 > 0:10:45'Are your leathers chafing again, mate?
0:10:45 > 0:10:47'No, but it would be nice to stop for a bit.
0:10:47 > 0:10:50'What, here? Isn't Castle Howard a bit posh for us two?
0:10:50 > 0:10:54'We'll just sit in the gardens. The Honourable Simon Howard won't mind
0:10:54 > 0:10:57'if we don't make a mess.' A bit of traveller's comfort
0:10:57 > 0:10:59- on the road.- I'm there already!
0:10:59 > 0:11:03'Grand houses like this were built as playgrounds for the rich
0:11:03 > 0:11:07'to indulge in the greatest comforts of the period, especially food.
0:11:07 > 0:11:09'And I've brought a handwritten recipe book
0:11:09 > 0:11:13'that came straight out of a house like Castle Howard.'
0:11:13 > 0:11:16It's the cook's handwritten Victorian cookbook.
0:11:16 > 0:11:19- "Pea soup". They loved their soups! - Look at that!- God, yeah!
0:11:19 > 0:11:23Isn't it funny? Tomato soup is one of those comfort things.
0:11:23 > 0:11:26Do you know what my favourite was, in our house?
0:11:26 > 0:11:29We used to have fish-finger sandwiches.
0:11:29 > 0:11:32- Yes!- That was just mega.
0:11:32 > 0:11:35I think we should reinvent our childhood favourites.
0:11:35 > 0:11:38We're going to cook ourselves grown-up versions -
0:11:38 > 0:11:40Hairy Biker fish-finger sandwiches,
0:11:40 > 0:11:44but first, Dave's mam's tomato soup, pepped up with a spicy rouille
0:11:44 > 0:11:46and cheesy croutons.
0:11:47 > 0:11:52'Start by getting your friend to finely chop onion and garlic,
0:11:52 > 0:11:55'and get your frying pan good and hot.'
0:11:55 > 0:11:57Nearly there. Got a ripple on it.
0:11:57 > 0:11:59Hey, man! Give over!
0:11:59 > 0:12:01- Pick that up!- Oh, aye.
0:12:01 > 0:12:05- We'll get chucked off.- I know. What a place to cook your dinner!
0:12:05 > 0:12:09'Sweat onions and garlic down for just three or four minutes.'
0:12:09 > 0:12:14I like cooking outside, because you get bits of grass in your dinner. And that's always great.
0:12:15 > 0:12:18'Then add in one can of plum tomatoes,
0:12:18 > 0:12:20'and the same quantity of water.'
0:12:20 > 0:12:24To that we add some mixed herbs - half a teaspoon.
0:12:25 > 0:12:28'While that simmers away, we'll make a rouille.
0:12:28 > 0:12:32'It's a fresh mayonnaise beefed up with spices and saffron to dollop in the soup.
0:12:32 > 0:12:37'It's very easy, especially if you have a Geordie to do most of the work.'
0:12:37 > 0:12:40We need three chillies and four cloves of garlic.
0:12:40 > 0:12:43- Are you doing anything? - No. I'm keeping an eye on the soup.
0:12:43 > 0:12:47How tired could that leave you? And a nice big pinch of saffron.
0:12:47 > 0:12:49Now, that, my trusty Geordie bonhomie,
0:12:49 > 0:12:53that needs to be grinded to a very fine paste.
0:12:54 > 0:12:56I'm not doing it.
0:12:56 > 0:12:59You can do it! I'm not doing... I always do this.
0:12:59 > 0:13:03I always get to grind, to...to knock out dough,
0:13:03 > 0:13:07to whisk... Any manual labour, I get to do it. You can do it!
0:13:07 > 0:13:10There's a difficult way, and there's an easy way.
0:13:10 > 0:13:12- What are you doing? - Look what I've got, son. Whoops!
0:13:12 > 0:13:14What?
0:13:14 > 0:13:18There you go! The appliance of science.
0:13:18 > 0:13:22When Geordie goes on strike, get out the electricals.
0:13:22 > 0:13:25You know it makes sense. Yummy!
0:13:25 > 0:13:28In case it's escaped your notice, you bright spark,
0:13:28 > 0:13:32where you going to plug it in? We haven't got any electricals!
0:13:32 > 0:13:35In time of strikes and civil disobedience,
0:13:35 > 0:13:37- be prepared.- Civil disobedience?!
0:13:37 > 0:13:40The handy portable generator.
0:13:41 > 0:13:43You are having a laugh!
0:13:43 > 0:13:48If he can do this is a one-er, I will eat my own shoes.
0:13:48 > 0:13:51The thing about electricity, you've got to know how to work it.
0:13:51 > 0:13:54GENERATOR ROARS
0:13:54 > 0:13:56Sucker!
0:13:56 > 0:13:58'Deftly grind your spices up,
0:13:58 > 0:14:01'then it's just like making a normal mayonnaise.'
0:14:01 > 0:14:03DAVE SPEAKS OVER ENGINE NOISE
0:14:13 > 0:14:15'Now drizzle olive oil in.'
0:14:27 > 0:14:30That has more colour than a jaundiced canary.
0:14:30 > 0:14:32Look at that! Ooh!
0:14:33 > 0:14:37'Dave's rouille is super-spicy with chillies and raw garlic,
0:14:37 > 0:14:40'but with a soft, almost smoky edge from the saffron.
0:14:40 > 0:14:42'It's awesome.'
0:14:42 > 0:14:46'Cream of tomato soup is smooth. Everyone knows that.
0:14:46 > 0:14:51'And if your Geordie boy is on strike, just use a hand blender.
0:14:51 > 0:14:53'It's so easy!
0:14:53 > 0:14:55GENERATOR COUGHS
0:14:56 > 0:14:58Do that slicker, I think.
0:14:58 > 0:15:01GENERATOR CLICKS
0:15:01 > 0:15:03DAVE MUTTERS
0:15:05 > 0:15:07GENERATOR GASPS
0:15:07 > 0:15:10- HE SNIFFS - I can smell petrol.- Flooded!
0:15:10 > 0:15:13- GENERATOR CLICKS THEN ROARS - Yes!
0:15:18 > 0:15:23Beautiful! That would've taken you all day to do by hand.
0:15:24 > 0:15:29All we do now is pop in some cream, bring back to the heat,
0:15:29 > 0:15:33adjust the seasoning - whacko! Homemade cream of tomato soup.
0:15:33 > 0:15:35It doesn't get much better than that.
0:15:35 > 0:15:37'Now, Dave needs croutons.
0:15:37 > 0:15:40'Fry bread in a mixture of oil and butter.
0:15:40 > 0:15:43'Add some Gruyere cheese and grill it a bit.
0:15:43 > 0:15:46'It'll float on the soup like a big, hot, cheesy iceberg.'
0:15:46 > 0:15:49Well, that's it! The tomato soup, the golden gruyere croutons,
0:15:49 > 0:15:53- and the rouille.- Dude, everybody else normally brings a sandwich.
0:15:53 > 0:15:57It's my turn, dude. Fish fingers! That's what we want now.
0:15:57 > 0:16:01What's he going to think when he gets those wafting over in the big house?
0:16:03 > 0:16:05Us British love fish fingers.
0:16:05 > 0:16:09Clarence Birdseye invented them in 1955.
0:16:09 > 0:16:12Initially they were going to contain herring,
0:16:12 > 0:16:14but cod was found to be a bigger hit.
0:16:14 > 0:16:17You know, at first he wanted to call them battered-cod pieces!
0:16:17 > 0:16:20"A battered-cod piece and chips, please, sir."
0:16:20 > 0:16:22That doesn't sound right, dude, does it?
0:16:24 > 0:16:27- Here!- What?- Look.
0:16:27 > 0:16:33Blooming heck! How many fish fingers are you expecting to eat with your average fish-finger sandwich?
0:16:33 > 0:16:36Four, out of that.
0:16:37 > 0:16:40'Using a selection of fish for your fish fingers
0:16:40 > 0:16:43'somehow turns a simple meal into a gourmet one.'
0:16:44 > 0:16:48It is a fabulous way of getting kids to eat good fish.
0:16:48 > 0:16:51Because the kids focus on the finger part and not the fish part,
0:16:51 > 0:16:55so you can get them to snaffle them into their little goblets.
0:16:55 > 0:16:57I'm not being bad, because all the trimmings,
0:16:57 > 0:17:00you can put them in fish pie or fish soup,
0:17:00 > 0:17:02and everybody loves a good fish pie.
0:17:02 > 0:17:06'Dredge your fish chunks in flour. Season with a bit of salt.
0:17:06 > 0:17:10'Then dip in beaten egg and roll liberally in golden breadcrumbs,
0:17:10 > 0:17:12and shallow-fry.'
0:17:13 > 0:17:15DAVE GASPS
0:17:15 > 0:17:19You can only get three Hairy Biker fish fingers on a round of bread!
0:17:19 > 0:17:21Clarence Birdseye, we salute you.
0:17:23 > 0:17:26'So that's our quick on-the-road traveller's comfort meal.'
0:17:28 > 0:17:29Now...
0:17:30 > 0:17:34'First up, my cream of tomato soup with gruyere croutons
0:17:34 > 0:17:37'and spicy rouille.'
0:17:39 > 0:17:41Mate, that's mega.
0:17:41 > 0:17:44That's a really good, simple tomato-soup recipe.
0:17:44 > 0:17:46The rouille really kicks it in.
0:17:46 > 0:17:49That's brilliant, cos there's a little chilliness to it,
0:17:49 > 0:17:53and then... Oh, I've got to have it. Oh, your crouton! Mmm!
0:17:56 > 0:17:58Lovely.
0:17:59 > 0:18:03'And for dessert, monster Hairy Biker fish-selection fingers
0:18:03 > 0:18:07'on fresh white bread, with tomato ketchup.'
0:18:07 > 0:18:09And then you put the top back on...
0:18:10 > 0:18:13..turn it over... 'Salad cream!'
0:18:14 > 0:18:15Ugh!
0:18:17 > 0:18:18Oh!
0:18:18 > 0:18:21- DAVE LAUGHS - That's a fish-finger sandwich.
0:18:21 > 0:18:25Yeah. Absolutely. Oh, comfort food!
0:18:25 > 0:18:28- Oh, that's comfier than your old jeans, isn't it?- Mmm.
0:18:28 > 0:18:30'Ooh, all nice and well fed.
0:18:30 > 0:18:34'It's time to search for a very different type of comfort food.
0:18:34 > 0:18:38'Yeah, because good food can satisfy more than just your stomach.'
0:18:43 > 0:18:47'We've come to Blackpool. You love Blackpool, don't you, Dave?
0:18:47 > 0:18:49'You know I do, mate. I'm always happy to be here.
0:18:49 > 0:18:54'But we're not here for candyfloss or sticks of rock.
0:18:54 > 0:18:57'No. We're meeting someone who has discovered that some recipes
0:18:57 > 0:19:01- 'can help you through the hardest of times.'- Morning, lads!
0:19:01 > 0:19:03- Hello!- Nice to see you!- Hiya!
0:19:03 > 0:19:05- How you doing?- All right.
0:19:06 > 0:19:09Angie and her partner Debbie love cooking recipes
0:19:09 > 0:19:12passed on from Renee, Angie's mother.
0:19:13 > 0:19:16- You saw the tower? - We did. Is that the smell of tea?
0:19:16 > 0:19:18- Aye. Come on. Let's have a brew. - Excellent!
0:19:18 > 0:19:22- Hope you're hungry, lads. - Tea'll do me gob like a flip-flop!
0:19:22 > 0:19:25'These recipes mean everything to Angie
0:19:25 > 0:19:28'since her mum Renee died from cancer four years ago.'
0:19:28 > 0:19:31Actually, that was the last party we had for her.
0:19:31 > 0:19:33When she was told she'd only got weeks,
0:19:33 > 0:19:36- she said, "We'd better have a party." - That's a proper Blackpool woman.
0:19:36 > 0:19:39- Oh, God, aye, she is.- Very beautiful.
0:19:39 > 0:19:41Four weeks before she died, that.
0:19:41 > 0:19:43Whilst I was caring for her here,
0:19:43 > 0:19:47she asked me was there anything of hers that I'd like,
0:19:47 > 0:19:50so I said, "Do you know what I'd really like, Mam? Your recipes."
0:19:50 > 0:19:54So she actually wrote them in this book for me,
0:19:54 > 0:19:57- so I've got all handwritten in here, all her recipes.- Oh, wow!
0:19:57 > 0:20:00- "Nana's Curry". - Yeah, with little notes on, as well,
0:20:00 > 0:20:04which are nice, because on the chilli, I don't like beans,
0:20:04 > 0:20:07so she's put, "Beans optional. Angie doesn't like them,"
0:20:07 > 0:20:12that type of thing. But basically, after my mum had died,
0:20:12 > 0:20:15I was feeling really negged off,
0:20:15 > 0:20:18so what I did was, I picked up my mum's cookery book,
0:20:18 > 0:20:21and I went to the supermarket and got the ingredients.
0:20:21 > 0:20:24And when I tell you the smell, the aroma in the house,
0:20:24 > 0:20:27smelled as though my mum had been cooking, and when I tasted it,
0:20:27 > 0:20:30it tasted like my mum had made it, and the only way I can explain
0:20:30 > 0:20:34how I felt, I felt as if I'd had a hug from my mum.
0:20:36 > 0:20:40Recreating her mum's great recipes has been a true comfort for Angie,
0:20:40 > 0:20:44and we're going to start with Renee's spicy beef curry.
0:20:44 > 0:20:46How would your mum have done the onion?
0:20:46 > 0:20:49She wouldn't have chopped off the root and the shoot.
0:20:49 > 0:20:52- How does your mam want it? - Nice and diced.
0:20:54 > 0:20:56'Angie's not backward in coming forward,
0:20:56 > 0:21:00'and gets us to work chopping braising steak, onions and garlic.'
0:21:00 > 0:21:03That looks great, that. Shall we brown the beef off?
0:21:03 > 0:21:06- You don't season the beef first? - No, no, no.
0:21:06 > 0:21:09There's enough spice in there to season it.
0:21:09 > 0:21:11- There's enough spice with you, Ange. - You're not wrong!
0:21:11 > 0:21:14- And then we've got Old Spice! - Thanks!
0:21:14 > 0:21:16HE LAUGHS
0:21:16 > 0:21:18And Scary Spice in the corner.
0:21:18 > 0:21:21Just cos I laughed at the Old Spice gag!
0:21:21 > 0:21:23- Getting yourself back.- I know.
0:21:25 > 0:21:27'Angie just seals the meat and sets it aside,
0:21:27 > 0:21:29'saving all the meat juices.'
0:21:29 > 0:21:32- Right, let's get these spices done. - What about my onions?
0:21:32 > 0:21:35Oh, yeah. You look after the onions, then.
0:21:35 > 0:21:38- I don't want any colour on it. And don't burn it.- Right.
0:21:38 > 0:21:41- I'm just saying!- Not golden.
0:21:41 > 0:21:46'Angie's mum's special mix of spices gives this dish the unique smell that Angie remembers.'
0:21:46 > 0:21:49- What's that one, Ange?- That's cumin.
0:21:49 > 0:21:52'It's one teaspoon each of ground cumin,
0:21:52 > 0:21:55'coriander, turmeric and black pepper.'
0:21:56 > 0:22:00Oh, this is easy. A good teaspoon of everything in there.
0:22:00 > 0:22:03Apart from the ginger, which is half a teaspoon.
0:22:03 > 0:22:06THEY LAUGH
0:22:06 > 0:22:09- Oh, and the cinnamon. That's only half a teaspoon.- Smashing!
0:22:09 > 0:22:13So I'm using hot chilli powder here, because I like it hot.
0:22:13 > 0:22:16- Three cloves.- Use five and it'll taste like the dentist's.
0:22:16 > 0:22:19And then three cardamom pods.
0:22:19 > 0:22:22Do you not give them a crack first to release the seeds?
0:22:23 > 0:22:26- Top tip! - We learned that in India, didn't we?
0:22:26 > 0:22:29- No need to be that butch with them. - You calling me butch?
0:22:29 > 0:22:32- Didn't say a word. - SHE LAUGHS
0:22:32 > 0:22:35- Right. Are we softened? - They're not bad, actually.
0:22:35 > 0:22:39They look all right, so now we're going to pop the spices in.
0:22:39 > 0:22:44You just want to put them spices in, only for about a minute,
0:22:44 > 0:22:47because if you burn them, they're going to get bitter.
0:22:47 > 0:22:51They're about ready, so now we're going to pop the beef back in.
0:22:51 > 0:22:54Right. Shall we bang those tomatoes in now?
0:22:54 > 0:22:56Now, we need to bring that up to the boil.
0:22:56 > 0:22:58So, your mam - did she like it hot?
0:22:58 > 0:23:02She loved it hot, did my mother! Oh, yes!
0:23:02 > 0:23:06'But even Renee added a quarter pint of yoghurt to temper the heat -
0:23:06 > 0:23:09'and a tablespoon of vinegar!'
0:23:09 > 0:23:12- You're using malt vinegar, good old chip-shop vinegar!- Oh, yes!
0:23:12 > 0:23:15We are in Blackpool. THEY LAUGH
0:23:16 > 0:23:18So we're going to mix that in.
0:23:18 > 0:23:21Going to cook it on top of the stove today.
0:23:21 > 0:23:24- The longer you can leave it... - The better it is.
0:23:24 > 0:23:27..the better. So it'll take about an hour and a half
0:23:27 > 0:23:29on top of the stove.
0:23:29 > 0:23:33- And that's when the aroma starts to fill the house.- Oh, yeah.
0:23:33 > 0:23:35And that's what reminds me of my mum, yeah.
0:23:35 > 0:23:38Was it right here that that memory hit you?
0:23:38 > 0:23:42I was cooking here, but actually it came wafting through the house,
0:23:42 > 0:23:45and for a moment I thought she was here,
0:23:45 > 0:23:50- er, cooking in my kitchen.- Yes. - It really did smell like that.
0:23:52 > 0:23:54While the beef simmers away,
0:23:54 > 0:23:57Angie's going to make a couple of Renee's vegetable curries -
0:23:57 > 0:24:00sweet-and-sour potatoes, but first, spiced cauliflower.
0:24:00 > 0:24:03She begins by frying off a mix of spices
0:24:03 > 0:24:06containing really hot chilli powder this time.
0:24:06 > 0:24:11- Oh, just smell that!- Oh!- Oh, yes!
0:24:11 > 0:24:13'When the cauliflower is coated in the spices,
0:24:13 > 0:24:16'she adds the tamarind paste dissolved in water.'
0:24:16 > 0:24:18Look at... Wow!
0:24:21 > 0:24:24'The final ingredient is - yes, you've guessed it!'
0:24:24 > 0:24:26I have vinegar on everything.
0:24:26 > 0:24:28'Now it's left to simmer for a few minutes,
0:24:28 > 0:24:32'and Angie gets the sweet-and-sour potatoes on the go.
0:24:32 > 0:24:34'She fries off cumin and black mustard seeds
0:24:34 > 0:24:37'until they pop, releasing their flavour.'
0:24:37 > 0:24:39A bit like popcorn, so you might need to duck.
0:24:39 > 0:24:42There we go! Put all the potatoes in.
0:24:42 > 0:24:45'She adds in a milder spice-powder mix this time,
0:24:45 > 0:24:48'and pours in a blend of tomato puree, sugar
0:24:48 > 0:24:53'and more vinegar in water, which will give the sweet-and-sour flavour.'
0:24:55 > 0:24:58FAST-PACED DRUMMING
0:25:00 > 0:25:02- Whoa!- Whoo!
0:25:02 > 0:25:06'Angie and Debbie's closest family have joined us for supper.
0:25:06 > 0:25:09'They have fond memories of Renee's curry nights.'
0:25:11 > 0:25:14THEY CHEER
0:25:18 > 0:25:20Dig in!
0:25:20 > 0:25:21THEY CHATTER
0:25:21 > 0:25:25- Have you had these recipes before? - Oh, this curry? Loads.
0:25:25 > 0:25:29- Do you? Ah, you see - yes, darlin'? - And these sweet potatoes
0:25:29 > 0:25:31are to die for. What do you think, lads?
0:25:31 > 0:25:35Fabulous. It's so full of flavours. And the beef's really tender!
0:25:35 > 0:25:38- It's gorgeous. - When I first made that recipe,
0:25:38 > 0:25:41I was quite, you know, in a bad place,
0:25:41 > 0:25:45and it kept me going. It almost felt as though she was still here for me.
0:25:45 > 0:25:49That's very important when you go through very tough times, isn't it?
0:25:49 > 0:25:53- You feel like you can hold on to something, at least.- Yeah.
0:25:53 > 0:25:56This is going to be fantastic at the recipe fair.
0:25:56 > 0:25:59We're going to spread the love of your mam and her legacy around.
0:25:59 > 0:26:02Feel the love. Feel the heat! The spice!
0:26:02 > 0:26:05- THEY LAUGH - That's brilliant.
0:26:05 > 0:26:09Renee's beef curry, sweet-and-sour potatoes
0:26:09 > 0:26:11and spiced cauliflower - these aren't just good recipes
0:26:11 > 0:26:16to take to the fair. No, I think Angie will be bringing a bit of her mum along, too.
0:26:18 > 0:26:20- Fantastic! - Catch you later, lads.- See you!
0:26:24 > 0:26:26THEY BEEP THEIR HORNS
0:26:31 > 0:26:34'We've got an awesome physical comforter to cook next.
0:26:34 > 0:26:37'We think it's the easiest, warmest,
0:26:37 > 0:26:41'most unctuous and comforting one- pot wonder you're going to find.'
0:26:43 > 0:26:47- Do you know what this is? - It's an elephant's trunk.
0:26:47 > 0:26:49No! It's not!
0:26:49 > 0:26:52It's an ox tail. You see?
0:26:52 > 0:26:55And you know what this is going to make?
0:26:56 > 0:27:00The Hairy Bikers really rich oxtail stew.
0:27:02 > 0:27:04Here's one we trim-a-roonied earlier.
0:27:04 > 0:27:10Now, all of this is just wonderfully deep, rich meat.
0:27:11 > 0:27:14I've made some seasoned flour, with cracked black pepper
0:27:14 > 0:27:17and sea-salt flakes. I've put it in a plastic bag
0:27:17 > 0:27:21to keep it nice and tidy, because sometimes cooking with Mr King,
0:27:21 > 0:27:24it's like watching Stevie Wonder do a jigsaw puzzle.
0:27:24 > 0:27:26There's bits everywhere!
0:27:26 > 0:27:29We're going to put some colour on it,
0:27:29 > 0:27:32get some oil... Have you got some oil there, mate?
0:27:32 > 0:27:34Yeah, yeah. Just sunflower oil.
0:27:36 > 0:27:40The flour serves to thicken the stew as well as it cooks, don't it?
0:27:40 > 0:27:44- Absolutely.- I'm making a mirepoix with the vegetables.
0:27:44 > 0:27:47Mirepoix is what all the posh chefs call that vegetable mix
0:27:47 > 0:27:51that forms the basis of the stock or the gravy.
0:27:51 > 0:27:55And it's carrots, celery, onions, and garlic.
0:27:55 > 0:27:59Si, what is it that you find comforting about the oxtail stew?
0:27:59 > 0:28:02- What is it for you? - I always remember my mam cooking it,
0:28:02 > 0:28:05and me and her would just sit on a night and have a chat,
0:28:05 > 0:28:09in the front room, eating our stew, having a crack on. I loved that.
0:28:09 > 0:28:12- Sitting round the fire sucking the bones.- Exactly that!
0:28:12 > 0:28:15Comfort food seems to fall into two categories, doesn't it?
0:28:15 > 0:28:18There's kind of psychological and kind of physical.
0:28:18 > 0:28:21And I think this is a physical comforter, isn't it?
0:28:21 > 0:28:24Yeah. It is a physical comforter, yes.
0:28:24 > 0:28:26That's got some really nice colour on it.
0:28:26 > 0:28:30'The browned oxtail will leave amazing flavours behind,
0:28:30 > 0:28:33'so make the most of them by sweating the veg in the same pan.'
0:28:33 > 0:28:37Lovely. This takes about four minutes to cook down nicely.
0:28:37 > 0:28:39- Don't want it to brown, though.- No.
0:28:42 > 0:28:44Look at that one! That's right at the end, that. Look.
0:28:44 > 0:28:47- Oh, I'd give that to the dog.- No!
0:28:47 > 0:28:49It's good for flavour, dude!
0:28:51 > 0:28:53'Once the veg are tasty and translucent,
0:28:53 > 0:28:56'it's one easy assemblage.'
0:28:56 > 0:28:58Your veggies go in on top of the oxtail.
0:28:58 > 0:29:02To that, about 500 mill, about a pint of beef stock.
0:29:04 > 0:29:07Half a bottle of red wine. It's all right for the kids,
0:29:07 > 0:29:09cos the booze'll be boiled off it.
0:29:11 > 0:29:13- Two bay leaves.- Deux!
0:29:13 > 0:29:17Two tablespoons of tomato puree, so that's one...
0:29:17 > 0:29:20Two! And some thyme.
0:29:20 > 0:29:22Pop that in. Sea salt...
0:29:24 > 0:29:27Black pepper... See you later!
0:29:29 > 0:29:31Happy days! Yes!
0:29:33 > 0:29:36Cook that in a moderate oven,
0:29:36 > 0:29:40about 160 degrees centigrade to 170, for about...
0:29:40 > 0:29:42Three hours.
0:29:44 > 0:29:48'After which time, a mini miracle has occurred in your crock-pot!'
0:29:48 > 0:29:50Oh, yes!
0:29:51 > 0:29:54'The meat should only be just held onto the bone,
0:29:54 > 0:29:57'and all those vegetables should have dissolved into the gravy.
0:29:57 > 0:30:00'Served with mustard mash and honey-roast carrots,
0:30:00 > 0:30:03'this is the ultimate in comforting food.'
0:30:03 > 0:30:07Really, really, really, really rich oxtail stew.
0:30:07 > 0:30:09'All the collagens and cartilage
0:30:09 > 0:30:12'that make the uncooked tail look a bit challenging
0:30:12 > 0:30:15'have dissolved into a deep meat flavour.
0:30:18 > 0:30:20'And there's something extra unctuous
0:30:20 > 0:30:23'about the fattiness of this cut of meat
0:30:23 > 0:30:25'that's unlike any other.'
0:30:25 > 0:30:27That's so nice, isn't it?
0:30:27 > 0:30:30'The Hairy Bikers implore you -
0:30:30 > 0:30:33'don't be scared of the ox tail in your butcher's.
0:30:33 > 0:30:37'Yeah, sit around your telly chewing the bones. It's great!'
0:30:41 > 0:30:45'Our last home cook lives in the Yorkshire Pennines,
0:30:45 > 0:30:48'and although it's sunny today, in winter this is one bleak place.
0:30:48 > 0:30:51'So you need a good, comforting feed.
0:30:52 > 0:30:55'We have been invited to a farm at the far end of the Calderdale Valley.'
0:30:57 > 0:30:59Ruth grew up in these hills.
0:30:59 > 0:31:02Her parents, David and Ann, are the latest in a long line
0:31:02 > 0:31:05of upland sheep farmers.
0:31:05 > 0:31:08Ruth, how long have you lived here, and the family?
0:31:08 > 0:31:10We moved to this farm when I was two,
0:31:10 > 0:31:12but previous to that we lived just down the valley,
0:31:12 > 0:31:17which my uncle now lives at, which is the family farm, as it were.
0:31:17 > 0:31:19If you see over there on the hillside,
0:31:19 > 0:31:22that's where my dad's dad was born.
0:31:22 > 0:31:26'Their family's comfort-food recipes haven't changed in generations.
0:31:26 > 0:31:29'Tea and cake round the kitchen table!
0:31:29 > 0:31:32'But this isn't any new-fangled cake. It has a big family heritage.'
0:31:32 > 0:31:35- ..that we've got.- Ah! Brilliant!
0:31:35 > 0:31:38Three... Well, nearly four generations.
0:31:38 > 0:31:41This is mum's mum's recipe book.
0:31:41 > 0:31:45That's the ginger sponge, which is there. That's her recipe.
0:31:45 > 0:31:47- Have a look at this. - That's my mum's!
0:31:47 > 0:31:51- Look at the...- It's been used. - ..state of your recipe book!
0:31:51 > 0:31:54Gingerbread, 1937!
0:31:54 > 0:31:57Gingerbread, 1973!
0:31:57 > 0:32:01And that's mine, but mine obviously is still nice and clean!
0:32:01 > 0:32:06- Can we mess that up for you, Ruth, your bit of heritage?- No.
0:32:07 > 0:32:10You can have it as a pudding with custards,
0:32:10 > 0:32:13which we sometimes have, or as a cake with a cup of tea.
0:32:13 > 0:32:16- Beautiful and moist.- Isn't it?
0:32:16 > 0:32:19I love the sticky bit in the bottom and the top.
0:32:20 > 0:32:23The ginger cake that is in all three books
0:32:23 > 0:32:26is one of those simple, unfussy recipes that just works.
0:32:26 > 0:32:29'And it's really quick!'
0:32:30 > 0:32:34'Take two cups of flour, a teaspoon each of bicarb and ginger.'
0:32:34 > 0:32:38Ginger's lovely, isn't it? It's a very comfy thing, ginger.
0:32:39 > 0:32:42'And the marge, egg, and a big dollop of golden syrup
0:32:42 > 0:32:44'make it even more comforting.
0:32:44 > 0:32:47'Then hot water straight from the tap.'
0:32:48 > 0:32:52- It's more like a batter, isn't it? - Yeah. It's quite loose, really.
0:32:52 > 0:32:56And I suppose that's where the moisture and stickiness comes from,
0:32:56 > 0:32:59- from that loose mix. - Grandma would be proud.
0:32:59 > 0:33:01'It takes 35 minutes in a medium oven,
0:33:01 > 0:33:04'and almost instantly, you can smell the comfort.'
0:33:07 > 0:33:09'But the next dish Ann wants to show us -
0:33:09 > 0:33:12'well, needs a bit more of a leap of faith.'
0:33:15 > 0:33:20We're going to make dock pudding, which is a local delicacy.
0:33:20 > 0:33:25- Docks are not in season.- Right. - So the nearest we can get is spinach.
0:33:25 > 0:33:28It's not a hundred percent kosher, but it's near enough.
0:33:28 > 0:33:32'Had we stopped by in spring, we would be picking off real dock stalks.
0:33:32 > 0:33:36'But even then, it's not the dock leaves that I know.'
0:33:36 > 0:33:39The docks that we use normally are not your normal cow dock.
0:33:39 > 0:33:43They are the sweet dock. Docks are one of the first green things
0:33:43 > 0:33:47- that would appear after the winter. - Oh, wonderful!
0:33:47 > 0:33:51'And as well as wild-dock leaves, this recipe uses stinging nettles.'
0:33:52 > 0:33:56I think you need to put your hands in them, Dave!
0:33:56 > 0:33:59I think I'm not that daft.
0:33:59 > 0:34:02'The washed nettles and the dock or spinach
0:34:02 > 0:34:04'is put into pans with the chopped onion.'
0:34:04 > 0:34:07Now we just add a tad of water.
0:34:07 > 0:34:11'And boils on the Aga for about 20 minutes.'
0:34:11 > 0:34:13- What a lovely collection of photographs!- Yeah.
0:34:13 > 0:34:18'These recipes are special to Ruth because she knows the people they came from.'
0:34:18 > 0:34:20- This is my grandma Lassie...- Yes.
0:34:20 > 0:34:23..who is the dock-pudding-recipe lady.
0:34:23 > 0:34:26She was a typical farmer's wife, typical grandma.
0:34:26 > 0:34:28She always looked after us as kids,
0:34:28 > 0:34:33and she'd make ridiculous picnics and feasts and pies and cakes,
0:34:33 > 0:34:37and then we'd all go down the field to where they were haymaking,
0:34:37 > 0:34:39and we'd sit down and have a picnic with Mum and Dad
0:34:39 > 0:34:41- and my auntie and uncle.- How lovely!
0:34:41 > 0:34:43It's like crispy duck!
0:34:43 > 0:34:47You don't want to cut it too much. You couldn't liquidise it.
0:34:47 > 0:34:50- You like a bit of texture. - A bit more... Yes.
0:34:50 > 0:34:53- Right. Back in here! - Back in there.- Lovely.
0:34:55 > 0:34:58'The chopped dock leaves get oatmeal stirred through them.'
0:34:58 > 0:35:00- Is that pinhead oatmeal?- It is, yes.
0:35:00 > 0:35:02'And the liquor from straining the leaves
0:35:02 > 0:35:05'is added back in with a grind of salt,
0:35:05 > 0:35:08'and then returned to the Aga for the oatmeal to cook.'
0:35:08 > 0:35:10- This lady here...- Mm-hm?
0:35:10 > 0:35:12..is my great-grandma.
0:35:12 > 0:35:15And this lady here is her mum,
0:35:15 > 0:35:18which is where the recipe for the ginger sponge came from.
0:35:18 > 0:35:22- By, you're a good-looking family, aren't you?- Do you think?
0:35:22 > 0:35:24Aye, I do! You're a good-looking family!
0:35:24 > 0:35:27'And now the magic.
0:35:27 > 0:35:30'The rather green dock porridge is fried in bacon fat,
0:35:30 > 0:35:32'and then stirred through with an egg.'
0:35:34 > 0:35:36'Joined by Ruth's family,
0:35:36 > 0:35:39'the mysterious dock pudding is about to reveal its charms...
0:35:39 > 0:35:41'maybe.'
0:35:43 > 0:35:45Well, that's a taste of the hills around us.
0:35:45 > 0:35:49- If you ate this, you'd live forever, wouldn't you?- How wonderful!
0:35:49 > 0:35:51What makes it your comfort food, Ann?
0:35:51 > 0:35:55For us, the comfort is because we've got through lambing time.
0:35:55 > 0:35:57It's something to look forward to.
0:35:57 > 0:35:59When it's all finished - dock-pudding time.
0:35:59 > 0:36:02'A dish to celebrate the end of lambing it might be,
0:36:02 > 0:36:07'but I think I respect dock pudding more than I really love it.'
0:36:08 > 0:36:10Ginger sponge. Would you like some?
0:36:10 > 0:36:13'More ginger sponge! But this time it's pudding.'
0:36:13 > 0:36:16Could I have the skin? Look at that, man!
0:36:16 > 0:36:19It's brilliant,
0:36:19 > 0:36:21- with or without custard.- Yes.
0:36:21 > 0:36:23Naked or in a blanket, I love it.
0:36:23 > 0:36:25THEY LAUGH
0:36:25 > 0:36:27'Well, Si - ginger sponge and dock pudding.
0:36:27 > 0:36:31'These really are comfort foods from Ruth's family history.
0:36:31 > 0:36:36'And they survive because they help the family through the tough farming way of life.'
0:36:37 > 0:36:39THEY ALL SHOUT Bye!
0:36:39 > 0:36:41See you!
0:36:48 > 0:36:52'What a brilliant basketful of discoveries to take to the recipe fair!
0:36:52 > 0:36:55'We have Dee's most awesome meat-and-potato pie...
0:36:55 > 0:36:59'The ancient dock pudding and ginger sponge from Ruth's ancestors...
0:36:59 > 0:37:03'And dear Angie's mum's curries that gave her such solace.
0:37:03 > 0:37:07'Three totally different takes on comfort food. Brilliant!
0:37:07 > 0:37:10'And then there's ours - the tomato soup my mum cooked me.
0:37:10 > 0:37:13'And proper fish-finger sandwiches my mam cooked me.
0:37:13 > 0:37:17'And oxtail stew, that most unctuous of fireside comforters.
0:37:18 > 0:37:21'Time to get our comfort-food recipe fair going,
0:37:21 > 0:37:24'and see what our fair-goers bring.
0:37:27 > 0:37:31'At the moment, our recipe fair is just a field full of tents.
0:37:31 > 0:37:35'Ah, but once we get it open and filled with our lovely fair-goers,
0:37:35 > 0:37:40'it's going to transform into an orgy of foody stories and recipe swapping.
0:37:40 > 0:37:44'You know, I don't think it's wrong that I find that thought exciting.'
0:37:44 > 0:37:46- Morning, Gerard! - Oh, hello! How are you?
0:37:46 > 0:37:50'Joining us in the orgy of delights is our food historian Gerard.'
0:37:50 > 0:37:52- Are you standing by comfortably? - I am.
0:37:52 > 0:37:56We're sorting out our most comforting recipes onto the boards here
0:37:56 > 0:37:59so that we can really sort people out.
0:37:59 > 0:38:04'Gerard's clearly poised to leap head-first into the recipes waiting outside the gate.
0:38:04 > 0:38:08'To feed and inspire our fair-goers, we're honoured to have volunteers
0:38:08 > 0:38:10'from a local community group.'
0:38:10 > 0:38:11How do?
0:38:11 > 0:38:16'They give comfort to visitors at their Leamington Spa cafe through vegetarian food.'
0:38:16 > 0:38:18We're cooking lovely Mexican food.
0:38:18 > 0:38:22'Today they're preparing us guacamole, chowders and tortillas.'
0:38:22 > 0:38:24- See you later! - See you, guys! Thank you!
0:38:24 > 0:38:27- Hello!- Ladies!
0:38:27 > 0:38:29How are you?
0:38:29 > 0:38:33'And we welcome our extra-special comfort-food-recipe-fair home cooks.
0:38:33 > 0:38:37'They're here to show off the recipes we were so honoured to see in their own homes.
0:38:37 > 0:38:41'And cook them for our comfort-food feast at the end of the day.'
0:38:41 > 0:38:45Now, these are your Mums Know Best aprons.
0:38:45 > 0:38:48- Wear it with pride, and welcome! - Thank you very much.
0:38:48 > 0:38:51Soon as you put these on, challenge accepted.
0:38:51 > 0:38:55- 200 people coming through the door - Got to get it out. Happy?- Yes.
0:38:55 > 0:38:57See you, ladies!
0:39:02 > 0:39:04'Whilst they start preparing their recipes,
0:39:04 > 0:39:08'we can check out what comfort-food recipes our fair-visitors have brought.'
0:39:10 > 0:39:12- This is Granny's nutty slack. - Nutty slack?
0:39:12 > 0:39:15I thought that was coal! Oh, that's lovely!
0:39:15 > 0:39:18- A beef, mushroom and ale stew. - Now, that's comforting, isn't it?
0:39:18 > 0:39:21It's a plum crumble, but they're made with local plums.
0:39:21 > 0:39:26What could be more comfortable than the West Kent Federation of Women's Institute?
0:39:26 > 0:39:28I bet there's a lot of comfort there.
0:39:28 > 0:39:30'It's going to be a good fair this, dude.
0:39:30 > 0:39:32'I'm feeling the comfort already!
0:39:35 > 0:39:37'It's our food historian Gerard's job
0:39:37 > 0:39:40'to get to the bottom of the stories behind the recipes.'
0:39:40 > 0:39:42- Hello, there!- Hello!
0:39:42 > 0:39:45What we haven't got isn't worth having, I'll tell you,
0:39:45 > 0:39:48particularly when it comes to puddings,
0:39:48 > 0:39:52lovely comforting autumn puddings like this wonderful plum crumble
0:39:52 > 0:39:55that Irene and Emma have brought for us today.
0:39:55 > 0:39:57There's nothing more comforting than a crumble.
0:39:57 > 0:40:00- Let's have a taste. Come on, boys, dig in!- Oh, lovely!
0:40:00 > 0:40:04'Irene has made a standard crumble, but it's the old variety of plums
0:40:04 > 0:40:05'that make it special.'
0:40:05 > 0:40:09Yesterday my friend came in with a huge bag of Pershore black plums
0:40:09 > 0:40:13from her tree, and I knew exactly what to make for you today.
0:40:13 > 0:40:16It's wonderful to have those old varieties.
0:40:16 > 0:40:19- Absolutely. - Getting back into our food heritage.
0:40:19 > 0:40:23It's comforting that we still have that connection to our ancestors.
0:40:23 > 0:40:25We always have it after Sunday lunch,
0:40:25 > 0:40:28all the family together. It's just happy memories.
0:40:28 > 0:40:32It's not just food for your belly, it's food for your heart and soul.
0:40:32 > 0:40:35- Absolutely.- A big round of applause, I think! That's mega!
0:40:38 > 0:40:41'This is real comfort food - paprika sausage stew
0:40:41 > 0:40:43'with huge suet dumplings.'
0:40:43 > 0:40:46- So this is from your childhood, is it?- It is, yeah.
0:40:46 > 0:40:49- It's a winter warmer. - The fact that it is a filling dish
0:40:49 > 0:40:52really answers that primeval urge
0:40:52 > 0:40:56that any food, at one stage in our ancestry, would have been a comfort,
0:40:56 > 0:40:58because food was very scarce. We had to forage for it.
0:40:58 > 0:41:03But now we've got so much choice, but we still go back to those really simple, basic flavours,
0:41:03 > 0:41:06- to answer that need, I think. - Yes.- Yeah.
0:41:06 > 0:41:08If I was back to hunter-gatherer days,
0:41:08 > 0:41:11I'd eat this and roll over and collapse in my cave quite happy.
0:41:11 > 0:41:15- They're very good. - Hey, brilliant. Thanks very much.
0:41:15 > 0:41:17Thank you very much.
0:41:17 > 0:41:18That was really tasty.
0:41:20 > 0:41:23'No time for any caveman antics, though, Dave,
0:41:23 > 0:41:27'because Gerard's next discovery is something I haven't seen for years.'
0:41:29 > 0:41:32- Oh, wow!- Straight in. It's wonderful pineapple upside-down cake.
0:41:32 > 0:41:36- It's one of my childhood favourites. - It's like the sun!- Oh, lovely.
0:41:36 > 0:41:39- A wodge...- Absolutely lovely. What's the story behind this?
0:41:39 > 0:41:43- Why is it a comfort food to you? - Well, in the '70s,
0:41:43 > 0:41:46my nan and granddad used to come down to my parents' house
0:41:46 > 0:41:48for Sunday lunch, and my nan used to go,
0:41:48 > 0:41:52"Can you go and make the upside-down cake?"
0:41:52 > 0:41:54So I made this literally throughout the '70s,
0:41:54 > 0:41:57and that's the first one I've made for an awful long time.
0:41:57 > 0:42:00- Oh, wow!- It's lovely! - So I hope you enjoy it.
0:42:00 > 0:42:05- It's fantastic. There's a caramel crunch around the side.- Yeah.
0:42:05 > 0:42:08- Very, very nice. Well, I think a big round of applause.- Thank you!
0:42:10 > 0:42:12Brilliant.
0:42:12 > 0:42:15'Gerard is certainly turning up some treasures,
0:42:15 > 0:42:18'and by now there are loads of recipes up on his boards,
0:42:18 > 0:42:21'all of which will be on the website.
0:42:21 > 0:42:25'Across the field, our community group are sharing out
0:42:25 > 0:42:27'their vegetarian Mexican food.
0:42:27 > 0:42:31'The recipes are the favourites from their Leamington Spa community cafe,
0:42:31 > 0:42:33'and our fair-goers quite like them, too.'
0:42:35 > 0:42:40This is quesadilla, salsa and guacamole, and it's beautiful. Vegetarian.
0:42:40 > 0:42:42We're stuffing our faces currently.
0:42:42 > 0:42:44Hearty food. Right up my street.
0:42:44 > 0:42:48Touching the parts that other soups and chowders cannot reach.
0:42:48 > 0:42:50I'm so pleased, because I'm vegetarian,
0:42:50 > 0:42:55and I came today thinking, "I won't be able to try much." This is heaven for me. Wonderful.
0:42:55 > 0:42:57- How's it going, Richard? - It's going very well.
0:42:58 > 0:43:01'The chefs aren't all vegetarian themselves,
0:43:01 > 0:43:04'but they choose to run their cafe without meat.'
0:43:04 > 0:43:08The cafe has been set up to promote healthy food to people on low income,
0:43:08 > 0:43:10trying to feed a family on minimum wage or no wage.
0:43:10 > 0:43:14Through vegetarian food, you can reduce the cost of your meal.
0:43:14 > 0:43:18I would sooner eat a good vegetarian meal than bad meat,
0:43:18 > 0:43:21any day of the week. That was lovely.
0:43:21 > 0:43:25'Doing good for their community and making everyone happy,
0:43:25 > 0:43:27'they're our kind of lads.' See you!
0:43:27 > 0:43:29Bye!
0:43:30 > 0:43:34'In the mums' tent, our kind of ladies are very popular, too.'
0:43:34 > 0:43:37THEY CHATTER
0:43:37 > 0:43:42'But Anne is having a hard time explaining what her dock pudding is going to be.'
0:43:42 > 0:43:45Dock puddings... Er, nettles,
0:43:45 > 0:43:49oatmeal, and you eat it with bacon.
0:43:49 > 0:43:51With bacon? So it's more...
0:43:51 > 0:43:53And lots of bread and butter.
0:43:53 > 0:43:55- Is it like a flapjack?- No.
0:43:55 > 0:43:58'Dee, however, is getting rather self-important
0:43:58 > 0:44:01'with the pastry on her meat-and-potato pie.'
0:44:01 > 0:44:03Not quite as much of a disaster as a cow,
0:44:03 > 0:44:05or whatever it was supposed to be, is it?
0:44:05 > 0:44:07'Ah, thanks, Dee!
0:44:11 > 0:44:14'At every recipe fair, Gerard, who knows everything,
0:44:14 > 0:44:16'takes the time to set us a challenge.'
0:44:16 > 0:44:19We've seen lots of pies in the series - the Denby Dale pie
0:44:19 > 0:44:23with the top crust, the beef and potato - but this is a real old-English pie.
0:44:24 > 0:44:27This time we're going to be trying the hand-raising method
0:44:27 > 0:44:30of making a pork pie.
0:44:30 > 0:44:33So, with the tips of your thumbs, push out the base,
0:44:33 > 0:44:37and gradually pull it up so you've got the beginnings of a little pot.
0:44:37 > 0:44:40You want about that much filling in the bottom.
0:44:40 > 0:44:41And then you pull round.
0:44:41 > 0:44:44So, you pull it up like that...
0:44:45 > 0:44:48- And then you flatten the top. - He's a regular Mrs Lovett!
0:44:48 > 0:44:54Pop it on, and then we crimp it. We crimp the edge, like so.
0:44:55 > 0:44:58And then we get our greaseproof paper,
0:44:58 > 0:45:03half it, rub it on your hip to get a nice crease...
0:45:03 > 0:45:06I'm looking forward to that bit with you.
0:45:06 > 0:45:08It's going to be a good 'un, that.
0:45:08 > 0:45:11- And then we tie it round like that. - That looks beautiful.
0:45:11 > 0:45:14- And Bob's your uncle.- Imagine that with a jug of ale and a pickle!
0:45:14 > 0:45:17- Oh, yeah. - There you are! Hand-raised pork pie.
0:45:17 > 0:45:20- Well, I think that's... - Beautiful!- Fantastic!
0:45:20 > 0:45:22- Simple as that.- That's beautiful.
0:45:22 > 0:45:26Right. On your marks, get set... Start hand-raising!
0:45:27 > 0:45:30- So, what do you do for a living? - Builder!
0:45:30 > 0:45:33- Excellent.- Oh, hey, hold on!
0:45:33 > 0:45:36'Our builder may be used to handling cement,
0:45:36 > 0:45:40'but I'm not sure this will help with his hot-water crust pastry.
0:45:40 > 0:45:42'It's made by melting lard in boiling water
0:45:42 > 0:45:44'and then beating in flour.'
0:45:44 > 0:45:47That's good! Blooming 'eck!
0:45:47 > 0:45:51'Problem is, as it cools, the pastry gets stiffer,
0:45:51 > 0:45:53'so the pressure is on.'
0:45:53 > 0:45:55Bring the top rim in so it's nice and tight.
0:45:55 > 0:45:58Don't let it fall and flop to one side.
0:45:58 > 0:46:00'The cummerbund of greaseproof paper is crucial,
0:46:00 > 0:46:02'so they don't collapse in the oven.'
0:46:08 > 0:46:11Well done, everybody. That's a fantastic start.
0:46:11 > 0:46:13Well done, guys!
0:46:15 > 0:46:19Now I need to take these to the oven to get them cooked
0:46:19 > 0:46:21so we can judge them later on.
0:46:22 > 0:46:24'As befits a Hairy Bikers recipe fair,
0:46:24 > 0:46:27'there's food everywhere.'
0:46:27 > 0:46:31'And our special home cooks have been giving out their recipes and taster samples.
0:46:31 > 0:46:33'Let's check how they're getting on.'
0:46:33 > 0:46:36- Hello, Ann and Ruth! How are you? - Hello!- How you doing?
0:46:36 > 0:46:38- Dock pudding! - The famous dock pudding.
0:46:38 > 0:46:42- How's it going?- Not too bad. - It looks like the ginger sponge -
0:46:42 > 0:46:44That's all that's left! One and a half pieces.
0:46:44 > 0:46:47I'll have the half, then.
0:46:47 > 0:46:49Oh, wow!
0:46:50 > 0:46:54- That's fabulous. - That's a Desperate Dan pie!
0:46:55 > 0:46:59- Our Ange!- Are you all right? - How's it going?
0:46:59 > 0:47:01- Not bad at all.- Oh, yeah.
0:47:01 > 0:47:03Is it a triumph?
0:47:03 > 0:47:07- It is, and with your malt vinegar. - There you go.- That's really good.
0:47:07 > 0:47:11- Well, our turn now, mate, I think! - Let's go and spruce ourselves up.
0:47:11 > 0:47:14'We've got to get set for our turn in the big top.'
0:47:14 > 0:47:17- See you later, girls! Well done! - See you later.
0:47:17 > 0:47:20'But across the field, Gerard's still busy,
0:47:20 > 0:47:24'and he's being served up a blast from his past - chocolate crunch.'
0:47:26 > 0:47:30It took me straight back to childhood. I haven't thought about it for years.
0:47:30 > 0:47:34- I didn't make the chocolate crunch. My mum did.- Disappointed in you!
0:47:34 > 0:47:37She was a school cook for a number of years,
0:47:37 > 0:47:39and it's a recipe I can remember when I was at school.
0:47:39 > 0:47:42It's quite solid. We used to call it concrete.
0:47:43 > 0:47:47It tastes just like I can remember. Isn't that amazing?
0:47:47 > 0:47:50Tell you what - I would love to have the recipe for that,
0:47:50 > 0:47:53because I don't think I would even know where to look for it.
0:47:53 > 0:47:57- Lard and...- That's what makes it crispy, the lard.
0:47:57 > 0:48:00They're happy cos they eat lard. Fantastic.
0:48:00 > 0:48:03Well, that's great. Thanks ever so much. That's super.
0:48:07 > 0:48:11I'm very excited about this beautiful purple-beetroot soup.
0:48:11 > 0:48:13It's one of my very favourite ingredients.
0:48:15 > 0:48:18And that is absolutely gorgeous. Quite fiery!
0:48:18 > 0:48:21The fieriness that you can taste is the horseradish.
0:48:21 > 0:48:24- It's delicious.- But the main ingredients are beetroot and apple.
0:48:24 > 0:48:27Certainly for us, this is a real comfort-food recipe,
0:48:27 > 0:48:31certainly for the winter. The vibrant colour, like you say,
0:48:31 > 0:48:34- the warmth of the horseradish. - That's charming.
0:48:34 > 0:48:36Thanks so much for bringing it in.
0:48:37 > 0:48:42'Not everybody brings food. Sometimes we're lucky enough to get old books, as well.'
0:48:42 > 0:48:45- Whose book was this? - This is my great-grandmother's book.
0:48:45 > 0:48:49So she's collected them and written them down for her own use, maybe?
0:48:49 > 0:48:52Whether she cooked herself, I don't know. I didn't know her,
0:48:52 > 0:48:55but I know it was quite a grand house, and they did have servants.
0:48:55 > 0:48:58We know from records in many books
0:48:58 > 0:49:00that keeping a good cook was quite hard work,
0:49:00 > 0:49:04so ladies often kept records so that their house had its recipes,
0:49:04 > 0:49:08and whoever the cook was would have to come and make their recipes,
0:49:08 > 0:49:13- so the house standard remained. That's maybe why your grandmother kept such detailed notes.- Yes.
0:49:13 > 0:49:17Recipe here for hot cakes, and that's a recipe from my childhood.
0:49:17 > 0:49:21We'd have them split at teatime with salty butter and golden syrup.
0:49:21 > 0:49:25They were delicious. Gran used to make them nearly every day for Granddad.
0:49:25 > 0:49:27I thought I might start with the spiced damsons,
0:49:27 > 0:49:30- because it's damson season. - It's a good one to start with.
0:49:30 > 0:49:34I'll mark the page with the spiced damsons and the hot cakes
0:49:34 > 0:49:37so you can make them, but would you be kind enough to copy them for us...
0:49:37 > 0:49:40- Yes, certainly. - ..so they can go in our archive?
0:49:40 > 0:49:43That would be lovely. Thanks very much indeed. You're a star.
0:49:43 > 0:49:44What a treasure!
0:49:45 > 0:49:48'Because of our lovely fair-goers like Olive,
0:49:48 > 0:49:51'you don't have to write these recipes up yourself.
0:49:51 > 0:49:54'They're all on the Mums Know Best website.'
0:50:00 > 0:50:02CHEERING
0:50:02 > 0:50:05'Over in our cathedral of fine cooking, the big top,
0:50:05 > 0:50:08'it's our turn to cook a bit of nostalgic comfort food.'
0:50:08 > 0:50:12The theme of today's sermon is the old-fashioned English pudding,
0:50:12 > 0:50:15you know, nay to say, the steamed sponge.
0:50:15 > 0:50:18Yes. Steamed sponge pudding is evocative
0:50:18 > 0:50:21of when you're stuffing your face, having come in
0:50:21 > 0:50:25from being freezing cold and digging your carrots.
0:50:25 > 0:50:28This pudding basin has been greased to within an inch of its life.
0:50:28 > 0:50:31Now, one of the things you want on a steamed pudding
0:50:31 > 0:50:35is, when it's inverted, pops out, there's a gluey bit on the top.
0:50:35 > 0:50:38- AUDIENCE GASPING - And I want 50 grams of golden syrup
0:50:38 > 0:50:41in that bowl.
0:50:41 > 0:50:43Now set that aside.
0:50:43 > 0:50:47Now we want another 50 grams in this bowl.
0:50:47 > 0:50:51- Ye gods, it's like trying to watch somebody juggle snot.- It's not easy!
0:50:51 > 0:50:53THEY LAUGH
0:50:53 > 0:50:56Oh!
0:50:56 > 0:50:59'In the mixing bowl with the juggled syrup,
0:50:59 > 0:51:02'add butter, sugar and the zest of some lemon.
0:51:03 > 0:51:07'Creaming it well together will create tiny bubbles of air
0:51:07 > 0:51:10'and make the cake light, so don't skimp on this stage.'
0:51:11 > 0:51:14You could, of course, use orange zest in this if you want,
0:51:14 > 0:51:17and then, instead of syrup, use marmalade,
0:51:17 > 0:51:20- and have an orange steamed pudding. - LAUGHTER
0:51:20 > 0:51:23Another good one - oh, this is brilliant, this...
0:51:23 > 0:51:25You get one of those chocolate oranges, yeah,
0:51:25 > 0:51:28you break that up into your mix, you add cocoa powder
0:51:28 > 0:51:31and have a chocolate-orange steamed pudding!
0:51:31 > 0:51:32LAUGHTER
0:51:32 > 0:51:35Just in case you've forgotten what we ARE doing...
0:51:35 > 0:51:37LAUGHTER
0:51:37 > 0:51:39..it's a treacle sponge pudding.
0:51:39 > 0:51:42It's a syrup sponge pudding, you plonker!
0:51:42 > 0:51:44THEY LAUGH
0:51:44 > 0:51:47- It depends where you come... - No, it's syrup, mate.
0:51:47 > 0:51:52- Treacle's the black stuff.- Put your hands up if you call it treacle!
0:51:52 > 0:51:55- Absolutely not!- Thanks, Gerard. Gerard knows. He's bright.
0:51:55 > 0:51:59But treacle is black, made from molasses.
0:51:59 > 0:52:02Oh, I know that, but we at home grew up calling it treacle.
0:52:02 > 0:52:07No, absolutely not! Treacle toffee is made from the black stuff -
0:52:07 > 0:52:10Just calm, Dave. Calm. Don't say "absolutely not"
0:52:10 > 0:52:14to the nice people here. It's just a matter of interpretation, dear fellow.
0:52:14 > 0:52:16Right. I hold that tin up. What is it?
0:52:16 > 0:52:20- Syrup.- Exactly. I hold that red tin up that's full of black stuff.
0:52:20 > 0:52:22- What's that? - Treacle.- I rest my case.
0:52:22 > 0:52:24- Shut your face, you lot! - THEY LAUGH
0:52:27 > 0:52:30'Three eggs give the pudding "oomph". But add them too fast,
0:52:30 > 0:52:32'and the mix will curdle and split.
0:52:32 > 0:52:36'Then more lift from the self-raising flour.'
0:52:36 > 0:52:39It's going to rise up, yeah, so you don't want to fill the basin.
0:52:39 > 0:52:40Now the origami starts.
0:52:40 > 0:52:44'With all that "oomph", the pudding will rise,
0:52:44 > 0:52:48'so pleat the greaseproof paper and foil and tie it tightly,
0:52:48 > 0:52:50'so the water doesn't get in.
0:52:52 > 0:52:55'And if you can make a jaunty handle, then, do.'
0:52:55 > 0:52:57Look at that, eh?
0:52:57 > 0:53:00'An upside-down plate will protect your pudding from the heat
0:53:00 > 0:53:05'at the bottom of the pan, while the boiling water cooks it evenly from the sides.'
0:53:05 > 0:53:09So we cover that and leave it to simmer for an hour and a half.
0:53:09 > 0:53:13'But we're not going to make our audience sit here for that long.'
0:53:13 > 0:53:17- And...- Here's one we did earlier.
0:53:17 > 0:53:19Wowser! Fantastic.
0:53:19 > 0:53:22Now, because you've got your string handle,
0:53:22 > 0:53:25you can remove it with the minimum fuss and casualty.
0:53:25 > 0:53:29- Actually, mate, it's coming away - - We greased it well.
0:53:29 > 0:53:31- It should be all right. - It should be all right, man.
0:53:31 > 0:53:36'Here's the test to see how well your mate greased his basin.'
0:53:41 > 0:53:43Agh! Don't tickle me!
0:53:43 > 0:53:45Right. Two, three, four...
0:53:45 > 0:53:47Hoop-la!
0:53:47 > 0:53:48Not much happened.
0:53:52 > 0:53:54LAUGHTER
0:53:55 > 0:53:57Oh, there!
0:53:57 > 0:53:58Whoo!
0:53:58 > 0:54:01- Yes!- Oh, look at that!
0:54:01 > 0:54:03CHEERING
0:54:05 > 0:54:10There is something wonderful about good old-fashioned...
0:54:10 > 0:54:12See what I mean?
0:54:12 > 0:54:15- You're beautiful, you are. - LAUGHTER
0:54:16 > 0:54:19I'm really sorry about my friend.
0:54:19 > 0:54:22- Should I put you on the side? - That's just plain kinky.
0:54:22 > 0:54:24Put it back up! Come on.
0:54:25 > 0:54:28Now we're going to smother you in custard.
0:54:28 > 0:54:31'Of course, you need proper Hairy Biker vanilla custard
0:54:31 > 0:54:34'with syrup pudding.'
0:54:35 > 0:54:40There it is - golden sponge pudding and vanilla custard.
0:54:40 > 0:54:43- Do you like it? Do you? - THEY APPLAUD
0:54:49 > 0:54:52- Can you come up and judge, Gerard? - Oh, I can, yes. Sure.
0:54:53 > 0:54:56'We need Gerard to judge the hand-raised pies we made earlier.
0:54:56 > 0:55:00'They've all been baked at 180 degrees for 50 minutes.
0:55:00 > 0:55:03'So it's surprising how different they've all turned out!'
0:55:03 > 0:55:07- Crimping, very good.- Thanks, Gerard. - Nice bit of height there.
0:55:07 > 0:55:10- Yeah.- That one is, um, solid.
0:55:10 > 0:55:12- That's a Hairy Biker pork pie.- It is.
0:55:12 > 0:55:15I think Sean has it. I think it's good.
0:55:15 > 0:55:17Well done, Sean!
0:55:19 > 0:55:21Well done!
0:55:21 > 0:55:25'Our recipe fair is closing, and it's home time for our visitors.
0:55:25 > 0:55:30'Visitors who are hopefully laden with lots of new recipe ideas.'
0:55:30 > 0:55:32- So, which ones have you got? - All sweet things -
0:55:32 > 0:55:35sticky toffee pudding, which is a very traditional thing,
0:55:35 > 0:55:37and treacle sponge pudding.
0:55:37 > 0:55:40I loved the recipe for the steak-and-ale stew.
0:55:40 > 0:55:42- Yeah?- That was great.
0:55:42 > 0:55:44We found a lovely lamb-and-mint soup,
0:55:44 > 0:55:47- which was really, really nice. - I saw that. Did it taste good?
0:55:47 > 0:55:49Gorgeous.
0:55:49 > 0:55:51The bread pudding, because my husband loves it.
0:55:51 > 0:55:54You haven't done bad. You can get a cookbook out of that!
0:55:54 > 0:55:56THEY LAUGH
0:56:00 > 0:56:04We close each recipe with a feast for everyone who has been helping us out.
0:56:05 > 0:56:09And on the menu is all the comfort food we've discovered
0:56:09 > 0:56:12on our Mums Know Best journey.
0:56:13 > 0:56:17Angie's mum's curries, which helped her so much after her mother died.
0:56:17 > 0:56:21- This is fantastic.- Oh, thanks!
0:56:21 > 0:56:23- It's good curry, isn't it? - Really good.
0:56:23 > 0:56:26'Ann's dock pudding, an old family recipe
0:56:26 > 0:56:28'made to celebrate the end of lambing.'
0:56:28 > 0:56:31The nettles inspired so many questions.
0:56:31 > 0:56:34- That's very good. - That's very good. Lovely.
0:56:34 > 0:56:37'And Dee, who has learned her dad's awesome meat-and-potato pie recipe.'
0:56:37 > 0:56:40It's lovely. It's really good.
0:56:40 > 0:56:43I've been practising and perfecting it.
0:56:43 > 0:56:46'And there's more! Our Hairy Biker comfort foods...
0:56:46 > 0:56:51'Inspired by our childhoods. My mam's brilliant tomato soup.'
0:56:51 > 0:56:54- The tomato soup is lovely. - 'And my Hairy Bikers fish fingers,
0:56:54 > 0:56:57'made for snaffling into kids' little goblets.'
0:56:57 > 0:57:00- That's a fish-finger sandwich and a half!- Wow!
0:57:00 > 0:57:03Do you think you'll manage to eat all that?
0:57:03 > 0:57:07'And a huge pot of our warming and unctuous really rich oxtail stew.'
0:57:07 > 0:57:10What was good was, mix the oxtail gravy
0:57:10 > 0:57:12with the Denby Dale pie.
0:57:14 > 0:57:17'And for pudding we have Ruth's ginger sponge,
0:57:17 > 0:57:20'a recipe unchanged through farming generations...
0:57:20 > 0:57:22'And our steamed syrup pudding.'
0:57:24 > 0:57:26I've had a fantastic day today.
0:57:26 > 0:57:30Meeting the people, so enthusiastic about what you were doing.
0:57:30 > 0:57:33They've all been really interested in what we've been making,
0:57:33 > 0:57:35and what Dee and Ange have been making.
0:57:35 > 0:57:39When we uncovered the pie, that was a really nice reaction.
0:57:39 > 0:57:42And I made that pie. It was quite nice!
0:57:44 > 0:57:47My mum would've loved it. She'd have absolutely loved it.
0:57:48 > 0:57:51Stop. SHE LAUGHS
0:57:53 > 0:57:57You know, comfort food, it's far more than what's on your plate.
0:57:57 > 0:58:00Because it's about the heart and soul as well.
0:58:00 > 0:58:03- Food with feeling!- Yeah, man! It is!
0:58:09 > 0:58:14Next time we hit the road on the search for the taste of home.
0:58:14 > 0:58:16They say home is where the heart is,
0:58:16 > 0:58:19and these three mums whip up hearty platefuls
0:58:19 > 0:58:21and transport them back to where they call home.
0:58:21 > 0:58:24Then we'll celebrate all that wonderful cooking
0:58:24 > 0:58:26at our Mums Know Best Recipe Fair.
0:58:26 > 0:58:28Dude, I cannat wait!
0:58:31 > 0:58:35Subtitles by Red Bee Media Ltd
0:58:35 > 0:58:39E-mail subtitling@bbc.co.uk
0:58:39 > 0:58:39.