0:00:02 > 0:00:04'British home cooks are fantastic!
0:00:04 > 0:00:07'Week in week out they create an array of delicious dishes for friends and family.
0:00:07 > 0:00:12'It's a unique legacy passed on from one generation of mums to the next.
0:00:12 > 0:00:14'But the constant quest for new flavours,
0:00:14 > 0:00:17'means we're forever encountering new foods from new places.
0:00:17 > 0:00:23'So we're on a mission to celebrate our culinary roots and to discover new family recipes we can all share.
0:00:23 > 0:00:28'And the people who know best - our mums - will show us how.
0:00:28 > 0:00:30'Uncovering the history behind our nation's food on the way.
0:00:30 > 0:00:33'But people are also bringing their culinary treasures to us.
0:00:33 > 0:00:39'And our recipe fairs will be filled with foodie folk and fascinating dishes.
0:00:42 > 0:00:45Welcome to the Mums Know Best Recipe Fair.
0:00:45 > 0:00:49And today we're interested in dishes and recipes that remind you of home.
0:00:49 > 0:00:51A little taste of home, if you will.
0:00:51 > 0:00:55It could be something as simple as your mam's home baking.
0:00:55 > 0:00:59We wouldn't want to leave any in the bowl for anybody, would we?
0:00:59 > 0:01:03Or as outrageous as a soup with practically a whole pig in it.
0:01:03 > 0:01:07- Ears?- Because this is a celebration of the sort of food where one bite
0:01:07 > 0:01:09takes you straight back to your spiritual home.
0:01:09 > 0:01:14As always our Gerard will be on hand to uncover the stories behind the dishes that people bring along.
0:01:14 > 0:01:18Is this your sort of family favourite, a real taste of home for you?
0:01:18 > 0:01:24'All these much loved family recipes will be on the Mums Know Best website for you to cook at home.
0:01:24 > 0:01:31'Because, as your mum will no doubt tell you, the family home is where mums really do know best.'
0:01:55 > 0:02:00'We're off to meet three mums with their own tried and tested family recipes.
0:02:00 > 0:02:04'Because we want them and their taste of home to inspire the visitors to our Recipe Fair.
0:02:04 > 0:02:08'And with so many mums from beyond our borders now living here in Blighty,
0:02:08 > 0:02:13'British home cooking in the 21st century can be from absolutely anywhere.
0:02:13 > 0:02:17'Home is where the heart is, and whilst our first mum's located herself
0:02:17 > 0:02:19'in the bosom of the Home Counties...
0:02:19 > 0:02:22'her heart is still very firmly in her native Wales.'
0:02:25 > 0:02:28I'm ready to sample a few home comforts in the home counties.
0:02:28 > 0:02:30RAT-A-TAT ON DOOR
0:02:31 > 0:02:33- Hello.- Hello, Mary, how are you?
0:02:33 > 0:02:37- Very nice to see you, I'm Si.- Hi. - Hello, I'm Dave.- Hi, Dave. Good to see you.
0:02:37 > 0:02:40- Hey!- Come on in. - Oh, brilliant.- Thank you.
0:02:40 > 0:02:42'Our expat Welsh mum, Mary, has lived in England
0:02:42 > 0:02:45'for many years and now calls Surrey home,
0:02:45 > 0:02:48'along with her two rugby-playing teenage sons, Tom and Edd.'
0:02:51 > 0:02:54- Tea for both of you? - Ah!- Oh, yes, please.- Madam!
0:02:54 > 0:02:58- A taste of home, eh?- Yes.- That's why we're here, home comforts.
0:02:58 > 0:03:04Home comforts. I hope so. I mean this is my little bit of Wales, in deepest Surrey.
0:03:04 > 0:03:08So, is that a taste of home that you bring with you really to the Home Counties?
0:03:08 > 0:03:13Yeah. Being from Wales, has always been incredibly important to me.
0:03:13 > 0:03:16I've lived away from Wales for a very very long time.
0:03:16 > 0:03:20But everywhere I've gone, there's a little bit right down deep
0:03:20 > 0:03:22in the centre of me that never really leaves home.
0:03:22 > 0:03:27Why do you think that a sense, a cultural identity manifests itself through its...
0:03:27 > 0:03:29through food? Why is that, do you think?
0:03:29 > 0:03:34I think it's because it's something you can always take with you And wherever you go,
0:03:34 > 0:03:38you can whip up a Bara Brith, you can make a batch of Welsh cakes,
0:03:38 > 0:03:41you can find a bit of lamb and cook it like your grandma cooked it.
0:03:41 > 0:03:46- And that comes with you And, because you can replicate it wherever you are...- Yes.
0:03:46 > 0:03:48..that brings you a bit of home back with you.
0:03:48 > 0:03:52So here's Mary's home-baked Welsh classic to get us started...
0:03:52 > 0:03:55Bara Brith.
0:03:55 > 0:03:59Ferreting around amongst the bookshelves, we found this old
0:03:59 > 0:04:03recipe book which has the recipe that my grandmother used,
0:04:03 > 0:04:05and I learnt.
0:04:05 > 0:04:09And she calls it cold teacake and...
0:04:09 > 0:04:12- Right.- ..it is basically exactly the same recipe.
0:04:13 > 0:04:16Really, really, really easy. It's eight, ten, twelve.
0:04:16 > 0:04:20Eight ounces of sugar, ten ounces of flour, twelve ounces of fruit.
0:04:20 > 0:04:24- The tea, that we made earlier.- Yeah.
0:04:24 > 0:04:27There you go. How to use up the end of a teapot.
0:04:27 > 0:04:31'Mary's gran might have called it cold tea cake, but it's perhaps
0:04:31 > 0:04:36'a mark of Mary's patriotism that she's reverted back to the Welsh name now she's living in England.'
0:04:36 > 0:04:40- My lot happen to love sultanas. - Yeah.
0:04:40 > 0:04:43- So I put as many sultanas in as I possibly can.- Yeah.
0:04:43 > 0:04:47And then raisins work well, I mean actually anything works well.
0:04:47 > 0:04:49Mary, how long does that have to soak for?
0:04:49 > 0:04:53Well, ideally overnight. That makes it really really good and juicy
0:04:53 > 0:04:56So, in honour of your arrival, I did one last night.
0:04:56 > 0:05:00- Oh!- Here's one...- we made earlier!
0:05:00 > 0:05:02- And you see...- Oh! Look at that!
0:05:02 > 0:05:05..the fruit has really gone lovely and big and juicy
0:05:05 > 0:05:09- Put in ten ounces of self-raising flour.- Yeah.
0:05:09 > 0:05:13It doesn't actually matter hugely This is not a recipe for accuracy.
0:05:13 > 0:05:16And the beauty of this cake is, it's a fat-free cake.
0:05:16 > 0:05:19- Absolutely. - Till you spread it with butter.
0:05:19 > 0:05:23- Yeah. It slightly takes the edge down on it if you do that.- Great!
0:05:23 > 0:05:25The last thing we need in here is an egg.
0:05:26 > 0:05:28Fabulous.
0:05:28 > 0:05:32Look at that. It's got a sheen on it like an estate agent's brogue.
0:05:32 > 0:05:34- Lots of agents round here!- Aye.
0:05:34 > 0:05:38We wouldn't want to leave any in the bowl for anybody, would we?
0:05:38 > 0:05:42This is the mother's dilemma, because you want it all
0:05:42 > 0:05:44in the cake tin, but you know you're going to be
0:05:44 > 0:05:47hugely unpopular if they find
0:05:47 > 0:05:50a pristine empty bowl in the washing-up.
0:05:50 > 0:05:52- Yes! You are!- Into the oven?
0:05:52 > 0:05:54- What's the temperature? - About 160.
0:05:54 > 0:05:58- For how long?- It's usually about an hour, an hour and ten.
0:05:58 > 0:06:01- While that's cooking, what are we going to do?- Welsh cakes.
0:06:01 > 0:06:03Welsh cakes are wonderfully easy to make
0:06:03 > 0:06:06and only need a handful of ingredients.
0:06:07 > 0:06:13This is intriguing The recipe, it says 'Wales Gas Board Welsh cakes'. What's that about?
0:06:13 > 0:06:16This was a huge part of my family and my background.
0:06:16 > 0:06:20My father worked for the Wales Gas Board. He was appointed there
0:06:20 > 0:06:24not long after the war when gas cooking was quite a new thing.
0:06:24 > 0:06:27He had the responsibility of introducing
0:06:27 > 0:06:31the housewives of Wales - and it was housewives at that point -
0:06:31 > 0:06:34to the nature of cooking with gas.
0:06:34 > 0:06:40'Oh, dear Despite her lovely new cooker, Mrs Barnes' cakes still won't come right.'
0:06:40 > 0:06:45Mary's dad managed a team of what were know as home service advisors.
0:06:45 > 0:06:49'Oh, well let's see how we've got on this time.'
0:06:49 > 0:06:51And that's where these recipes come from.
0:06:51 > 0:06:54My mum unashamedly nicked them cos they were really good recipes.
0:06:54 > 0:06:56- 'There.- Oh, Mrs Norris, what a beauty!'
0:06:59 > 0:07:03- Shall we get on with the Welsh cakes?- Let's get cracking. So, half fat to flour.
0:07:03 > 0:07:07This is our alternative to the fat-free version that we had last time.
0:07:07 > 0:07:11So that's two ounces of butter and then two ounces of lard.
0:07:11 > 0:07:15- Remember when chips were done in lard?- Lovely.- They were great.
0:07:15 > 0:07:17So, just a little bit of spice.
0:07:17 > 0:07:20- Mixed spice, cinnamon, nutmeg.- Mm-hm.
0:07:20 > 0:07:24So, a bit of sugar just to taste. And the last little thing,
0:07:24 > 0:07:27about half a teaspoon of baking powder.
0:07:27 > 0:07:29And then just blitz.
0:07:29 > 0:07:34Now, my granny would probably turn in her grave if I did it this way.
0:07:36 > 0:07:40'Beat an egg into a jug of milk to add some moisture to the mix.'
0:07:40 > 0:07:44And I love this bit. But then a ball of dough will miraculously appear.
0:07:46 > 0:07:48- There it goes. - Like that!- Yeah, just like that!
0:07:48 > 0:07:53Currants, raisins, sultanas. This is the bit the children
0:07:53 > 0:07:56- used to absolutely love doing when they were little.- Dead fly pie.
0:07:56 > 0:07:59Because they... Dead fly pie. Exactly
0:08:01 > 0:08:04Just go for it Not too thin, otherwise they burn.
0:08:04 > 0:08:07Not too thick, otherwise they don't cook in the middle.
0:08:07 > 0:08:10So, excuse the unorthodox glass technique,
0:08:10 > 0:08:13- but it's worked for me for years.- Yeah.
0:08:13 > 0:08:15'The glass technique might be unorthodox
0:08:15 > 0:08:19'but Mary's authentic griddle couldn't be more traditional.'
0:08:19 > 0:08:22- How old is that one, Mary?- It certainly saw my childhood through
0:08:22 > 0:08:25and came from my grandparents So, 60 years plus.
0:08:27 > 0:08:30'In some parts of Wales, Welsh cakes are also known as bakestones,
0:08:30 > 0:08:34'since they were once cooked on a bake-stone, over an open fire.
0:08:34 > 0:08:39'The portable cooking stone and then iron griddle followed on from this early method of baking.
0:08:39 > 0:08:44'And despite Mary's dad spending years extolling the virtues of modern gas technology,
0:08:44 > 0:08:47'it appears there are still some things you just can't improve upon.
0:08:47 > 0:08:53'So, with our Welsh cakes ready and the Bara Brith baked to perfection, it's definitely time for tea!'
0:08:53 > 0:08:56- Oh, tea up!- Here he is.- Hey!
0:08:56 > 0:09:02- And finally!- Hey! One, two, three, four... Well done, mate!
0:09:02 > 0:09:05There's seven! 'Joining us are Mary's two sons,
0:09:05 > 0:09:08- 'Tom and Ed.'- Would you like a cup of tea to go with your Welsh cakes?
0:09:08 > 0:09:13- Oh, madam! You've got the best china out.- We have got the best china.
0:09:13 > 0:09:17- Oh, a really, really good recipe that, Mary.- It's tried and tested.
0:09:17 > 0:09:21So when you've been away, if you come back to this, does this make you feel of home and...?
0:09:21 > 0:09:24Yeah. Yeah. A good cup of tea and some Welsh cakes.
0:09:24 > 0:09:29- Picks you up after rugby.- These guys have plates of it in front of the telly after a cold rugby game.
0:09:29 > 0:09:32- Does this mean we'd like a Bara Brith?- I think so.
0:09:32 > 0:09:35Yeah. Did you think I'd never ask? Hand it round.
0:09:35 > 0:09:37It's an incredibly moist cake.
0:09:37 > 0:09:40- Good Welsh butter?- Of course.- Oh!
0:09:40 > 0:09:44- 'So much for it being fat-free, Kingy.- And your point is?'
0:09:44 > 0:09:49Oh, it's really good. The texture of this, the fruit content, it's perfect You can tell
0:09:49 > 0:09:52- you've made this a few times Mary, I've got to say.- It's a good recipe.
0:09:52 > 0:09:56- Mm.- I think the Bara Brith and the Welsh cakes are going to do sterling work at the recipe fair.
0:09:56 > 0:10:00- I'm really looking forward to bringing them along, it will be great.- Thank you.
0:10:00 > 0:10:03You can imagine it, Kingy. Hordes of hungry Welshmen
0:10:03 > 0:10:07piling out of a rain swept Millennium Stadium after a fantastic Welsh win.
0:10:07 > 0:10:12Aye. And what a treat for them when they get home - Bara Brith and Welsh cakes.
0:10:15 > 0:10:20- What a fantastic welcome. - Yeah. But it was lovely warm, kind of traditional cookery.
0:10:20 > 0:10:23- Yeah, it was, yeah.- Love it.- Proper home comfort food.- Yeah.
0:10:27 > 0:10:32Tell you what, Kingy, staying in touch with your roots through food is a brilliant idea.
0:10:32 > 0:10:37Yes, but we're a proud nation of explorers and adventurers, and that comes across in our cooking.
0:10:37 > 0:10:43- Too true. It only takes a generation for us to embrace dishes from further afield.- Do you know what, dude?
0:10:43 > 0:10:45I feel an Italian coming on.
0:10:48 > 0:10:52Wa-hey! Here we are at Clandon House, a fine example of Palladian architecture
0:10:52 > 0:10:55Architecture that came back to Britain in Georgian times,
0:10:55 > 0:10:57when people returned from the grand tour.
0:10:57 > 0:11:01What a perfect place to celebrate that fusion of Italy and England,
0:11:01 > 0:11:04which is evident in our cookery today.
0:11:04 > 0:11:08Oh! For goodness sake! Listen, they came back from their holidays with a few ideas,
0:11:08 > 0:11:11built a big naff off square house. Bob's your uncle, that was it, man.
0:11:11 > 0:11:16What you mean like Manchester people when they come back from Benidorm, and they build a villa in Cheadle?
0:11:16 > 0:11:18Yeah.
0:11:21 > 0:11:25Here's one of our favourite imports - Spaghetti Bolognaise.
0:11:25 > 0:11:28Cos we like it, and it's quick and it's easy.
0:11:28 > 0:11:33The Spag Bog. First off, good quality minced beef.
0:11:33 > 0:11:36That's a dry pan, there's no oil in there. So, put it in.
0:11:39 > 0:11:45To build up our Bolognaise, we simply add some veggies. Carrots, onions and some celery.
0:11:45 > 0:11:47Spag bol's not an obvious taste of home.
0:11:47 > 0:11:52But apparently we Brits knock it up an incredible six millions time a week
0:11:52 > 0:11:56But with a few tweaks, you can make your version really stand out from the crowd.
0:11:56 > 0:11:59You want to cook that for about eight to ten minutes
0:11:59 > 0:12:02And it's a really good building block for your bog.
0:12:02 > 0:12:08Now, when it gets to this point, you can now add some of the other ingredients. Mr Myers?
0:12:08 > 0:12:12Some sliced mushrooms. Just nice chestnut supermarket mushrooms.
0:12:12 > 0:12:15Now this coming up is a top tip.
0:12:15 > 0:12:18Next we add a tablespoon of flour. We stir that thoroughly into the mince and the vegetables,
0:12:18 > 0:12:23and then what it means is that when you put the liquid in you're going to get a thick sauce.
0:12:23 > 0:12:27It's going to cling to the spaghetti, like Chris Bonington to the summit of the Matterhorn.
0:12:27 > 0:12:32- We can now start to add some of the liquid.- Canned tomatoes, that's the first thing in.
0:12:32 > 0:12:37An authentic Bolognaise is a very slowly cooked and concentrated sauce.
0:12:37 > 0:12:42What we've come to know as Bolognaise sauce is often stewed mince with herbs and tomatoes,
0:12:42 > 0:12:43knocked together in record time.
0:12:43 > 0:12:50Dare I say, it's the bog standard accompaniment to spaghetti In fact, more spag bog than spag bol.
0:12:50 > 0:12:56Suffice it to say, it can be as quick or as slow as you want it to be. It's still tasty.
0:12:57 > 0:12:58Now we start to build up the flavours.
0:12:58 > 0:13:00Tomato paste.
0:13:01 > 0:13:03Next, a beef stock cube.
0:13:03 > 0:13:04A good pinch of sugar.
0:13:04 > 0:13:07And from Italy, some oregano.
0:13:07 > 0:13:09And from jolly old Blighty, a bay leaf.
0:13:09 > 0:13:15Now it's worth putting a bay leaf in, so do try and get one cos it adds a certain earthiness to it
0:13:15 > 0:13:18and florality. I really love bay leaf, it's brilliant.
0:13:18 > 0:13:20And lastly, the seasoning.
0:13:22 > 0:13:27The lid goes on. Cook it to the required consistency which is a personal preference, I have to say.
0:13:27 > 0:13:29Oh-ah! Look at that.
0:13:29 > 0:13:31With our Bolognaise sauce now well reduced...
0:13:31 > 0:13:36All that remains for us to do is combine it with the all-important spaghetti.
0:13:39 > 0:13:41Oh, that's got some flavour in it.
0:13:45 > 0:13:51And lastly, some generous shavings of Parmigiano!
0:13:51 > 0:13:53HE SINGS AS IN AN OPERA
0:13:53 > 0:13:55Do keep a block of this in the fridge.
0:13:55 > 0:13:59The dried up stuff in a cupboard that's powder, it's not right is it?
0:13:59 > 0:14:00No, it's wrong. It's wrong.
0:14:00 > 0:14:02I'm excited!
0:14:04 > 0:14:10# When the moon hits your eye like a big pizza pie, that's amore... #
0:14:10 > 0:14:12- Amore Amore.- Oh, bellissimo!
0:14:12 > 0:14:15# When the
0:14:15 > 0:14:21# Moon hits your eye like a big pizza pie, that's amore. #
0:14:25 > 0:14:29So that's already a good mix of dishes for our recipe fair.
0:14:29 > 0:14:34Our Spaghetti Bolognaise and Mary's Bara Brith. A sort of culinary home and away.
0:14:34 > 0:14:39Well, Kingy, if there's one thing home cooks aren't short of, it's a spirit of adventure.
0:14:39 > 0:14:42And I'm pretty sure our next mum, Julia, will be no exception.
0:14:46 > 0:14:47- Ah!- Hiya!
0:14:47 > 0:14:50How are you?
0:14:52 > 0:14:55- Oh, hey come in. - Oh, what a lovely welcome.
0:14:55 > 0:14:58Our second mum Julia and her son Keiron
0:14:58 > 0:15:02have lived in Reading for most of their lives.
0:15:02 > 0:15:06But Julia's home has always been her little slice of Jamaica.
0:15:08 > 0:15:11Oh, heaven help us. He's found a drum.
0:15:11 > 0:15:14Oh! It's brilliant. Ah but listen, I'm in heaven, me.
0:15:14 > 0:15:20- I think Jamaica's great. I've found a drum. You can cook. You laugh a lot.- Oh!- It's brilliant!
0:15:20 > 0:15:23But your taste of home is different to other people's, isn't it?
0:15:23 > 0:15:28- I'm mixed with like English in Jamaican, so... And Irish, so there's a lot of...- What?
0:15:28 > 0:15:29..mixing up in my family.
0:15:29 > 0:15:34- This gentleman here who's your granddad, were you saying? - He is my granddad, yes.- Alexander...
0:15:34 > 0:15:38- Theophilus Titus.- That's a man's name.- Now that is.- That's right.
0:15:38 > 0:15:43So thinking about your parents. They will have grown up with completely different food cultures,
0:15:43 > 0:15:47- because that's how it would be in those days.- My mum wouldn't let us in the kitchen when she cooked.
0:15:48 > 0:15:54But when my dad cooked, everybody came in the kitchen. We were allowed to watch and cook with him.
0:15:54 > 0:15:56So Julia, does your cooking, does that reflect that mix as well?
0:15:56 > 0:16:00Yeah, it does. It's a mix of everything. So yeah, all of my cooking
0:16:00 > 0:16:04has lots of different flavours in from all over really, so it's nice.
0:16:04 > 0:16:05What is it that we're going to be cooking?
0:16:05 > 0:16:11- Today we're going to do ackee and saltfish and dumplings, fried dumplings.- I love it!- I do, too.
0:16:11 > 0:16:16First up, a massive favourite of mine, some simple dumplings.
0:16:17 > 0:16:19Dumplings!
0:16:19 > 0:16:23- There's a jug on the side over there.- Oh, got you. Got you. Is this self-raising flour?
0:16:23 > 0:16:28It is self-raising flour, and I also need a spoon. Thank you. Brilliant.
0:16:28 > 0:16:33And we're just having just fried dumplings with just salt and water That's it.
0:16:33 > 0:16:38- So it's a real soft dough then, Julia, yeah?- Yeah, you want it as soft as possible.
0:16:38 > 0:16:41There you go, And then, we're just going to leave that.
0:16:41 > 0:16:45- We're going to wrap it in some clingfilm.- Put that in the fridge? - You can do, yeah.
0:16:45 > 0:16:47It just needs to rest a little bit.
0:16:47 > 0:16:53- Hey that was simple!- So quite simple.- That's a good 'un. We're off to a flier.
0:16:53 > 0:16:57- But...- OK.- I suspect it's going to get a bit more complicated now. - It certainly is.
0:16:58 > 0:17:00But not too complicated, I hope?
0:17:00 > 0:17:03Next up, the national dish of Jamaica...
0:17:05 > 0:17:07Saltfish is a smelly thing, isn't it?
0:17:07 > 0:17:10Yeah. So...it's a very smelly thing.
0:17:10 > 0:17:13Do you salt that first? Or do you just boil that straight?
0:17:13 > 0:17:15No, you can do. You can soak it,
0:17:15 > 0:17:19and if you do soak it overnight then you don't need to boil it twice.
0:17:19 > 0:17:25Before people had fridges, fish was salted in order to preserve it. Now its distinct taste is synonymous
0:17:25 > 0:17:29with Caribbean and West African cuisine.
0:17:29 > 0:17:33We can start cutting up the onions and peppers and things. Do you want to do it?
0:17:34 > 0:17:36They're not the greatest of knives, are they?
0:17:36 > 0:17:40No they're not Dave. I tell you what, you can tell you're not a surgeon.
0:17:40 > 0:17:42- Half a pepper.- That's good See?
0:17:42 > 0:17:44Look at Julia's face.
0:17:44 > 0:17:48She's got one of them faces that you just want to snog. You have!
0:17:48 > 0:17:51Come here, give us a kiss! It's good. Mm!
0:17:51 > 0:17:56- Onions.- Yeah. OK. And then, I'm going to add the seasoning.
0:17:56 > 0:18:00- There you go.- Salt?- No! You don't need any salt, please. Put some black pepper.
0:18:00 > 0:18:02- And that's just a mild madras curry powder.- Mild, yeah.
0:18:02 > 0:18:08Just mild curry powder. And then some jerk seasoning. It's a mix of everything. Can you smell it?
0:18:08 > 0:18:11You can smell it. You can smell cloves and cinnamon.
0:18:11 > 0:18:13A key ingredient in jerk is allspice.
0:18:13 > 0:18:16Unlike mixed spice, allspice is from one plant
0:18:16 > 0:18:20and takes it name from its aroma, which smells like a combination of spices.
0:18:22 > 0:18:24What is ackee?
0:18:24 > 0:18:28It grows on a tree in Jamaica, and people say it looks like scrambled egg.
0:18:28 > 0:18:32But it's fair to say that most of the ackee we get in this country, will come in cans won't it?
0:18:32 > 0:18:35- It will, yes. It's the best you'll get here, yeah.- Great.
0:18:35 > 0:18:37That's boiled through once.
0:18:37 > 0:18:41The first boiling of the saltfish, is to get rid of the salt instead of soaking it.
0:18:41 > 0:18:44- Exactly. Fresh water, and then back on the stove...- Right.
0:18:44 > 0:18:50..to cook it through. Be careful when you are boiling saltfish not to have clothes hanging around.
0:18:50 > 0:18:54- Yeah.- I cooked this the other day and I had some underwear.- Oh, no!
0:18:54 > 0:18:57And I put my bra on and I thought.
0:18:57 > 0:19:00- Why does that...- Smell of fish.- Oh!
0:19:00 > 0:19:03- Oh, no!- So we're going to wait for that to boil now.- Yeah.
0:19:03 > 0:19:05But what we can do is start frying the dumplings.
0:19:05 > 0:19:09- And what I usually do, just roll it. Do you want to try one?- Yeah, go on.
0:19:11 > 0:19:14So, and then we go like that.
0:19:14 > 0:19:16- Oh! Lovely, aren't they? - Just turn it up a bit.
0:19:17 > 0:19:20- Oh, nice!- It's lovely and toasty.
0:19:21 > 0:19:24The saltfish and ackee, then go into a sturdy Jamaican dutchie.
0:19:24 > 0:19:30Traditionally used for outdoor cooking, a well seasoned dutchie, or Dutch pot,
0:19:30 > 0:19:33is to the Caribbean what the griddle stone is to Wales.
0:19:33 > 0:19:35And then we put the lid on.
0:19:37 > 0:19:40And then you just leave to simmer. Just five minutes or so.
0:19:42 > 0:19:45- And then can we eat it?- Yeah.
0:19:45 > 0:19:50For afters, Julia's going to make us a little gift of a pudding:
0:19:51 > 0:19:54Hasn't this got a naughty name as well?
0:19:54 > 0:19:55- Go for it!- Blue drawers.
0:19:55 > 0:19:58- Blue drawers!- Blue drawers?
0:19:58 > 0:20:00We're building blue drawers.
0:20:00 > 0:20:02So let's start with the cornmeal.
0:20:02 > 0:20:05Flour. Just a little bit of flour. You don't want much. Sugar.
0:20:05 > 0:20:10- Natural cane, Caster. - Yeah. Yeah, yeah. Coconut.
0:20:10 > 0:20:11ICE CREAM VAN TUNE
0:20:11 > 0:20:14Right on cue! Do you know what, I'm desperate for an ice cream. Mixed spice.
0:20:14 > 0:20:17- Not too heavy. OK we're going to put...- Almond extract.
0:20:17 > 0:20:21Yeah. And the same with the vanilla. So then we're going to add the coconut milk.
0:20:21 > 0:20:24- And this will make a dough. - And yeah, you just make it into a dough. Yeah.
0:20:24 > 0:20:27- Brilliant. That's perfect. - There you are. See?
0:20:27 > 0:20:29- That was good. So well done, Kingy. - Wow!- Oh!- Dan dan da!
0:20:29 > 0:20:33Banana leaf. OK. Now, what we're going to do is quail the leaves.
0:20:33 > 0:20:36And what it makes it do, it makes it more pliable
0:20:36 > 0:20:41- There you go. Can you see the colour changing?- Yes.- Feel that now.
0:20:41 > 0:20:44- It started out like leather and it's turned into satin.- Yeah, the texture.
0:20:44 > 0:20:46Oh! Yeah. It's different.
0:20:46 > 0:20:50You could use tinfoil here, but banana leaves softened over heat
0:20:50 > 0:20:53actually impart a little bit of their fruity flavour to the dish.
0:20:53 > 0:20:57- I can imagine how you loved this when you were kids.- It was great.
0:20:57 > 0:21:01- Because your food was a little present as well, wasn't it?- Exactly. You had your little parcels.
0:21:01 > 0:21:03Watch your fingers.
0:21:03 > 0:21:04There you go.
0:21:04 > 0:21:08- And we're going to leave them there for 40 minutes.- 40 minutes?
0:21:08 > 0:21:13But that's OK, Kingy. Whilst that's boiling away, we can start eating.
0:21:13 > 0:21:15Oh, yes!
0:21:15 > 0:21:21- Whoa!- Yes!- And that smells fantastic. - OK. Get stuck in.
0:21:22 > 0:21:28Joining us for the meal is Julia's son Keiron and, visiting from Jamaica, her friend June.
0:21:28 > 0:21:33That's how you do it now. In my house, you serve yourself and then you can take as much as you want.
0:21:33 > 0:21:39There's plenty of food to go around but, we're a little short on chairs.
0:21:39 > 0:21:41- That's so tasty.- And the dumpling.
0:21:41 > 0:21:43- I know. - And the ackee. And it's brilliant.
0:21:43 > 0:21:46- Mm.- It's a good mix, isn't it? - Absolutely brilliant.
0:21:46 > 0:21:51- Is this like a curry? That like it'd be better the second day? - It doesn't usually last.
0:21:52 > 0:21:53Oh, this is so tasty.
0:21:53 > 0:21:58- Ooh! Oh, oh, oh, oh!- Oh, wow!
0:21:58 > 0:22:00Ah!
0:22:00 > 0:22:02Oh, happy birthday to me.
0:22:03 > 0:22:05Oh, so you can just break it.
0:22:05 > 0:22:07- Oh! Thank you.- Mm.
0:22:07 > 0:22:08Mm.
0:22:08 > 0:22:14- Mm.- I tell you what, Julia, that's going to fill a gap at our Recipe Fair a treat. It's lovely.
0:22:14 > 0:22:18- I suppose I could.- Honestly, we've had such a lovely day.
0:22:18 > 0:22:20We've never laughed so much.
0:22:20 > 0:22:26Delicious as it was, saltfish and ackee would never have made it into the Myers kitchen when I were a kid.
0:22:26 > 0:22:28I can't say we were much more adventurous in the Toon, mate.
0:22:28 > 0:22:32But I think the tie-a-leaf will go down a storm at the recipe fair.
0:22:33 > 0:22:36- Oh, that was delicious. - Oh!- That was fun.
0:22:36 > 0:22:39- Thank you so much for everything.- A totally... A totally brilliant day.
0:22:39 > 0:22:43It's going to be great, dude at the Recipe Fair man, we're going to have a lickle bit of spice.
0:22:43 > 0:22:45Everything's just going to be nice!
0:22:48 > 0:22:49Bye!
0:22:52 > 0:22:55Well, variety as they say, is the spice of life.
0:22:55 > 0:23:00And Julia's food is a great example of what an eclectic foodie country we've become.
0:23:00 > 0:23:04Indeed. But if there's one thing that's a quintessential English taste of home,
0:23:04 > 0:23:06it's got to be afternoon tea.
0:23:08 > 0:23:11So what better, more homely cake to bake...
0:23:14 > 0:23:19And what better place to cook our Battenberg, than on a cricket pitch.
0:23:19 > 0:23:22I mean cricket, the only sport that stops for tea.
0:23:22 > 0:23:27What better way to spend an afternoon and to sit there, with a slice of Battenberg,
0:23:27 > 0:23:31- a cup of Earl Grey, and the smack of willow on leather. - Right. Anyway, let's crack on.
0:23:31 > 0:23:33It's a funny old cake a Battenberg, isn't it?
0:23:34 > 0:23:37We simply start with a basic sponge mix.
0:23:37 > 0:23:39With its bright colours and perfect symmetry,
0:23:39 > 0:23:42a Battenberg was always the cake for me as a child.
0:23:42 > 0:23:46But it's not quite as British as you might think. In fact, it was created to celebrate
0:23:46 > 0:23:53the marriage of one of Queen Victoria's granddaughters to the German Prince Louis of Battenberg.
0:23:53 > 0:23:59And with this royal seal of approval, we've embraced it like one of our own.
0:23:59 > 0:24:03Now the cake mix is done, but we'd better get a move on The covers are coming off!
0:24:03 > 0:24:07Now what you need for this is a Battenberg cake tin This is the future.
0:24:07 > 0:24:12- Cos I'm tell you, it's brilliant. - It is. And the method of making your Battenberg is so beautifully simple.
0:24:12 > 0:24:15You see the four sections? You fill two sections
0:24:15 > 0:24:18with the uncoloured cake mix.
0:24:18 > 0:24:23And now for the pink bits. And for that we're using a natural red food colouring.
0:24:23 > 0:24:27Look at that colour, it's beautiful It's reminiscent of a Turkish rose garden.
0:24:27 > 0:24:29Well, it says pink to me. Aye.
0:24:29 > 0:24:32Look at that. That to me says tea.
0:24:32 > 0:24:36Just pop that into a pre-heated oven at about 180 degrees Celsius,
0:24:36 > 0:24:39for 20 to 25 minutes until the cake's risen.
0:24:42 > 0:24:48It's a bit of a faff compared to your average sponge but go on, challenge yourself to recreate by hand
0:24:48 > 0:24:51some of its precision-engineered loveliness.
0:24:51 > 0:24:55Vorsprung durch Battenberg, as they say in Germany.
0:24:55 > 0:25:00All we've got to do now is to make the marzipan. Si, could you beat these until they are white?
0:25:01 > 0:25:04First off, sift some icing sugar into a bowl.
0:25:04 > 0:25:08If that wasn't sweet enough, now we add some caster sugar.
0:25:08 > 0:25:15And now, the guts of your marzipan, a big, big bowl of ground almonds.
0:25:17 > 0:25:19So that's a silly mid leg over.
0:25:20 > 0:25:22Brill.
0:25:22 > 0:25:23I thank you.
0:25:24 > 0:25:29Now to the eggs. About half a teaspoon of almond extract. Pass us a lemon.
0:25:31 > 0:25:33- Howzat!- Shhh!
0:25:33 > 0:25:35- We're only joking!- Shut up!
0:25:35 > 0:25:38And a teaspoon of lemon juice
0:25:41 > 0:25:45Now we combine the two, to make marzipan.
0:25:45 > 0:25:51With very clean hands, start to form. Oh!
0:25:51 > 0:25:55It smells of Christmas cake. Pretty soon, it's going to start
0:25:55 > 0:25:57to look like plastic explosives.
0:25:57 > 0:26:00That's when you know you've got marzipan.
0:26:02 > 0:26:04Now, look at our tin.
0:26:04 > 0:26:07We're going to cut the top off this, like that, look.
0:26:11 > 0:26:15- Oh, they're coming off Dave, they're coming off. We should get a shift on.- I know I know.
0:26:15 > 0:26:20The Battenberg building blocks. A sheet of marzipan.
0:26:20 > 0:26:21The Battenberg.
0:26:21 > 0:26:25Look at that! Right, I'm going to just turn it out.
0:26:25 > 0:26:26Oh!
0:26:28 > 0:26:30Look at that!
0:26:30 > 0:26:33- I mean, look at that. - Oh!- Look at that. Hey!
0:26:35 > 0:26:38You have to do this quite methodically.
0:26:38 > 0:26:43Which is why he's doing it and not me. Now this is apricot jam.
0:26:43 > 0:26:48And this jam is the glue that holds our cake together.
0:26:48 > 0:26:54With all those straight lines and precision construction, the cake's Teutonic origin is self-evident.
0:26:54 > 0:26:56Unlike the English wing of the Battenberg family,
0:26:56 > 0:27:00who Anglicised their name to Mountbatten during the First World War.
0:27:00 > 0:27:04A Mountbatten cake just doesn't have the same ring to it, does it?
0:27:04 > 0:27:08Aye, dude. You're not wrong. It just wouldn't be cricket, would it?
0:27:08 > 0:27:12Now this is where we hope we've rolled the marzipan out wide enough.
0:27:13 > 0:27:16I've got faith, Dave, I've got faith, mate.
0:27:16 > 0:27:17Yes.
0:27:17 > 0:27:18It's perfect.
0:27:18 > 0:27:23Ooh! Oh, a little overlap. You can feel it now, it's got heart.
0:27:25 > 0:27:31- It's got substance.- Now this is going to be the underneath, so I'm not too worried about the seam.
0:27:35 > 0:27:41And there we have it, ladies and gentlemen, the Hairy Bikers' cricket tea Battenberg!
0:27:53 > 0:27:55Well done, lads!
0:27:56 > 0:27:59- Who won?- I don't know.- Oh.
0:27:59 > 0:28:01That was a fine display of...
0:28:01 > 0:28:06- of cricket.- Cheers. Thank you! Cheers.- Dive in, there's something to eat.- Yeah?
0:28:06 > 0:28:11There's something for everybody. Home made Battenberg, coffee and walnut, scones, sandwiches.
0:28:11 > 0:28:13- Go on mate flog it, flog it! - Fresh tea.
0:28:13 > 0:28:17- Have a bit of Battenberg, lads, it's mega.- A piece of cake, sir.
0:28:25 > 0:28:31- I think they're happy, don't you? - The Battenberg's gone down a treat. - Hasn't it?- Aye. There's none left.
0:28:31 > 0:28:32None left for us!
0:28:37 > 0:28:43- The Battenberg they put out was fantastic.- Really moist. Great.- That is spectacularly good, actually.
0:28:43 > 0:28:46- It is really nice.- What's the recipe?
0:28:46 > 0:28:50Oh, man if we stopped and told everybody the recipe we'd be here all day.
0:28:50 > 0:28:54Luckily, they're all on our website!
0:28:57 > 0:29:02How typically British that we've made a German cake one of our teatime favourites.
0:29:02 > 0:29:06Yeah. But I don't see the Germans making cricket their national sport anytime soon, do you?
0:29:06 > 0:29:12Although we've embraced cuisines from far and wide, there must be some culinary gems we've missed.
0:29:12 > 0:29:16Like from Holland. Their food's much better than most people think.
0:29:18 > 0:29:20- Hey!- Hello, Mariken. - Hi. Good to see you.- Dave.
0:29:20 > 0:29:22- Yeah.- Pleased to meet you. - Mariken hi, I'm Si.
0:29:22 > 0:29:27- Hi Si. It's good to see you. - How are you?- Yeah, I'm fine. Come in, please.- Thank you.
0:29:28 > 0:29:31Mariken moved to the UK from the Netherlands six years ago.
0:29:31 > 0:29:33Missing her excellent home cooking,
0:29:33 > 0:29:37her two sons Arjen and Jerry followed soon after.
0:29:41 > 0:29:45- You're just at the right time. Come in, please.- Yeah? Absolutely.
0:29:45 > 0:29:48I'm just about finishing my stock.
0:29:48 > 0:29:52- Right.- You're a busy lady. - I am. I am. Have a look. And smell.
0:29:52 > 0:29:56- Oh, man!- Oh, that's nice. - Look at that.
0:29:57 > 0:30:00First up we're cooking a classic Dutch snack food...
0:30:02 > 0:30:07And the filling starts with this oxtail stock that Mariken's fortunately prepared in advance.
0:30:07 > 0:30:13It doesn't look like we'll be eating for a while, Kingy. We need to get cracking with our kroketten!
0:30:14 > 0:30:17This oxtail stock really needs to be strained through.
0:30:17 > 0:30:21Absolutely. Yeah and that takes a little while to go through.
0:30:21 > 0:30:26- Let me help you because I think this is actually getting a little bit thick.- I can do that, Mariken.- Yeah?
0:30:26 > 0:30:32Yeah? It's funny but we are both great fans of Netherlandish food and, there's a great home cooking
0:30:32 > 0:30:37tradition which we know about. There's also a fine food tradition. And I think that like that part
0:30:37 > 0:30:41of northern Europe, it's one of the undiscovered gems in the food world.
0:30:41 > 0:30:44- Oh, yeah. Absolutely. - I agree with you. You often...
0:30:44 > 0:30:48I often hear people saying, 'Oh! You know Dutch food is bland,' and this that...
0:30:48 > 0:30:52and then sort of, no you've never tasted proper Dutch food.
0:30:52 > 0:30:54- The Dutch are very particular around their palates, aren't they?- Yes.
0:30:54 > 0:30:58They know what they like and it's really based on home comfort food, isn't it?
0:30:58 > 0:31:01One of the things that you find in Dutch homes for example, birthdays.
0:31:01 > 0:31:07- Mm.- We would never go out to celebrate a birthday. We wouldn't go to a pub.
0:31:07 > 0:31:12The idea of going to a pub or a restaurant for a birthday, uh-uh.
0:31:12 > 0:31:14It's at home. That's how you celebrate.
0:31:14 > 0:31:20Family related recipes and all that, isn't it? I mean it's kind of... it's pretty special really.
0:31:21 > 0:31:26But good home food doesn't come easy and we're soon put to task separating the meat from the oxtail.
0:31:28 > 0:31:31Whilst Mariken sets about adding stock to her roux.
0:31:31 > 0:31:36The roux is just butter and flour, with a bit of curry powder and a dash of Worcestershire Sauce.
0:31:38 > 0:31:40Well, guys, done.
0:31:40 > 0:31:45- Yeah?- You make some gelatine. So about six leaves.- Cor, six leaves!
0:31:45 > 0:31:47You could set a pond with that!
0:31:47 > 0:31:51We're not setting a pond though, we're setting kroketten!
0:31:51 > 0:31:54And to do that we're dissolving the gelatine into more of the stock.
0:31:54 > 0:31:56Have you put the jelly into the roux?
0:31:56 > 0:31:59Yeah. Can I have the meat, please?
0:31:59 > 0:32:02- Yes, yes. There you are.- Yeah? OK.
0:32:02 > 0:32:03- Oh, it's beautiful, isn't it? - It looks good.
0:32:03 > 0:32:07So now we've got a pan of cow glue, what's next?
0:32:07 > 0:32:12This is going in the fridge, to leave to cool for say about four hours.
0:32:12 > 0:32:14- Eh?- And we'll leave it there.
0:32:14 > 0:32:18More than enough time, Si, to knock up another Dutch classic.
0:32:18 > 0:32:23This pea soup of Mariken's is a typically Dutch winter warmer.
0:32:25 > 0:32:28It's not really the kind of pea soup I was expecting.
0:32:28 > 0:32:33In fact, looking at this lot, it's more of a pig soup. Is that an ear?
0:32:33 > 0:32:37Traditionally, the soup is made with a pig's head
0:32:37 > 0:32:41But you need a huge pan for that. Also I thought that was a little bit gruesome.
0:32:41 > 0:32:45- Yeah.- But, an alternative is using that and the pig's ears.
0:32:45 > 0:32:49- Ah ha. So there's like the knuckle, some pork mince.- Yeah.
0:32:49 > 0:32:53- And a couple of pig's ears. - Yes. I love those, actually.
0:32:53 > 0:32:59And if that's not enough, we fry off some smoked pork fat, then in with the vegetables.
0:32:59 > 0:33:05- Any peas?- No. But some smoked pork sausage. And then in with the rest of the piggy bits!
0:33:06 > 0:33:07Ears?
0:33:09 > 0:33:11I tell you what dude, this is no soup for a vegetarian, is it?
0:33:11 > 0:33:16Hey! I spy with my little eye, something beginning with P.
0:33:16 > 0:33:18- Pigs?- No, Kingy. Peas!
0:33:18 > 0:33:21Pre-soaked split peas, to be precise.
0:33:21 > 0:33:28And now our pea soup can simmer away for a few hours. Hey tell you what, I'm cream crackered, me.
0:33:36 > 0:33:37- Here!- Oh-ah!
0:33:37 > 0:33:40Rump...Rumpelstiltsken!
0:33:40 > 0:33:42We're off. Come on.
0:33:42 > 0:33:44Come on! What's the matter with you?
0:33:47 > 0:33:50I think it's fair to say I've had a rude awakening.
0:33:50 > 0:33:53Oh, you were asleep then, were you?
0:33:53 > 0:33:55No! No he wasn't!
0:33:55 > 0:33:58Well, I was, actually. Out cold.
0:33:58 > 0:34:04Come on dude. We need to get these kroketten coated in breadcrumbs before chucking them in the fryer.
0:34:04 > 0:34:09They might end up looking like the potato croquettes that we're all familiar with here in the UK.
0:34:09 > 0:34:13These little fellows I imagine will be bursting with flavour.
0:34:13 > 0:34:17In the Netherlands you can get these pre-made in every supermarket.
0:34:17 > 0:34:20Why is it that you still do it and go to all that effort?
0:34:20 > 0:34:22Well, basically you can't get them here.
0:34:22 > 0:34:24And, does this remind you of home?
0:34:24 > 0:34:28- Yes.- Is this what defines the taste of home?- Yeah, absolutely.
0:34:28 > 0:34:33That's one of the things that I've missed most in the UK, is actually kroketten.
0:34:33 > 0:34:38Aye, when you can't get something you love, you've just got to do it yourself.
0:34:38 > 0:34:41I'm looking forward to getting stuck into these, dude.
0:34:41 > 0:34:44And I can't wait to see how our piggy pea soup is coming along.
0:34:44 > 0:34:47Oh! There's some weight in this.
0:34:47 > 0:34:50Look at that.
0:34:50 > 0:34:51Oh!
0:34:54 > 0:34:57All we need to do now is simply fish out the meat.
0:34:57 > 0:35:00Remove the flesh from the bone.
0:35:00 > 0:35:02And return it to the pot.
0:35:02 > 0:35:04And once we've finished frying the kroketten...
0:35:06 > 0:35:09We're pretty much ready to go.
0:35:09 > 0:35:13- They're probably done. - Beautiful. Look at that.
0:35:15 > 0:35:17That's what you call a spread.
0:35:17 > 0:35:19- I like it round your house, it's great.- Oh, look at that.
0:35:19 > 0:35:21You lucky boys! You lucky boys!
0:35:21 > 0:35:23I'm having some of those!
0:35:23 > 0:35:26For the feast we've been joined by Mariken's two sons, Jerry and Wren.
0:35:26 > 0:35:32Who waste absolutely no time in getting stuck into some of their mum's top quality tucker.
0:35:32 > 0:35:36- I've got some mustard here if you're wanting.- Oh, yeah. Mustard lads?- Cheers.
0:35:36 > 0:35:38Now, do you like it?
0:35:38 > 0:35:42We get some good food on this programme, but this is some of the best.
0:35:42 > 0:35:45- You've done well there. - Good Thank you.
0:35:45 > 0:35:48It's worth giving it a go at home because they are fabulous.
0:35:48 > 0:35:54- It was a long time in the making, but the pea soup is definitely worth the wait.- Mmh.
0:35:54 > 0:35:58Oh, this is superb. I must say it's hard to leave.
0:35:58 > 0:36:02Well, it seems the Dutch have added yet another string to their bow.
0:36:02 > 0:36:06Yes. Clogs, canals, windmills, and now kroketten!
0:36:06 > 0:36:09- That was mega lecker! - Thank you for... for coming.
0:36:09 > 0:36:11Thanks for having us and we'll see you at the Recipe Fair.
0:36:11 > 0:36:14And thank you for helping us.
0:36:14 > 0:36:17That's Dutch. Three times. See you at the Recipe Fair.
0:36:21 > 0:36:23'Well, that's our hat trick of mums, Kingy.'
0:36:23 > 0:36:27Yeah. First up is our Welsh mum, Mary, with her 'bread of heaven'...
0:36:27 > 0:36:29Bara Brith. And of course, the Welsh cakes.
0:36:29 > 0:36:34'Not forgetting our laugh a minute Jamaican mum Julia, and her tie a leaf parcels of pleasure.'
0:36:34 > 0:36:40'And finally our Netherlandish continental kisser Mariken, with her delectable Kroketten.'
0:36:40 > 0:36:43- Chuck in our spaghetti bolognaise. - And not forgetting ze Battenberg.
0:36:43 > 0:36:47And between us, we've clocked up some serious food miles.
0:36:47 > 0:36:52With these mums and this food, our Taste of Home Recipe Fair will be anything but predictable.
0:37:00 > 0:37:03It's the day of the recipe fair.
0:37:09 > 0:37:15It may be all quiet now, but very soon our field will be a hive of activity.
0:37:15 > 0:37:20A particularly colourful Gerard is already preparing his recipe swap
0:37:20 > 0:37:23tent for what promises to be a bit of a busy day.
0:37:26 > 0:37:29Catering for the masses in today's Community Tent, is the Oxford
0:37:29 > 0:37:35African Women's Group, busy preparing their own taste of home.
0:37:35 > 0:37:37- Hello, ladies.- Hello!- How are you?
0:37:37 > 0:37:40'And on fine form as ever, are our mums who are keen to get
0:37:40 > 0:37:44'cracking with their own taste of home recipes.'
0:37:44 > 0:37:47So it's time to get them kitchen acquainted.
0:37:47 > 0:37:49And this is your kitchen.
0:37:49 > 0:37:51- Ooh!- The Mums' Top.
0:37:51 > 0:37:56We've got plenty of tables, but as you're a super team, we ought to muck in together.
0:37:56 > 0:37:58- This looks totally gorgeous. - That's your 'raison place'...
0:37:58 > 0:38:00- all your bits and pieces.- Oh!
0:38:00 > 0:38:05But before cooking commences, we need to dish out the famous MKB aprons.
0:38:05 > 0:38:08- Here are your Mums Know Best aprons. - Ooh!
0:38:08 > 0:38:12- Should you wish to accept the challenge.- Pride. Oh, fantastic.
0:38:12 > 0:38:14- Fantastic.- That's it now, there's no turning back.
0:38:14 > 0:38:17- Aye!- So if you put those on. - Well, you've got a busy day, ladies.
0:38:17 > 0:38:19- We have!- Wa-hey! - So we'll see you in a bit.- See you!
0:38:20 > 0:38:26Aye, it can be a messy job cooking in that kitchen but we've got a crowd here waiting. Let's get them in.
0:38:30 > 0:38:33- Hello. How are you? - Hello.- What have you brought?
0:38:33 > 0:38:35- Just some scones. - Just! Just!- Oh!
0:38:35 > 0:38:38- Yes.- What to you is a taste of home?
0:38:38 > 0:38:41- Roast dinner. Yes. On a Sunday All the family.- Yeah.
0:38:41 > 0:38:42There's a madam with loaves out.
0:38:42 > 0:38:45- And five fishes?- Oh! - Oh!- Look at that!
0:38:45 > 0:38:48Did you manage to resist not cutting into it when it's still hot?
0:38:48 > 0:38:50I made a spare one.
0:38:50 > 0:38:53- Who's living in there, sir? - Ah, it's a pie.
0:38:53 > 0:38:56- Whoa!- What's on the top? - A bell.- Yes.- Because I'm a...
0:38:56 > 0:38:58- Bell ringer.- Oh, wow!
0:38:58 > 0:39:00Oh, wow! Doesn't it look great.
0:39:00 > 0:39:02And we hated the Christmas pudding as kids.
0:39:02 > 0:39:06- Yeah?- So, Mum used to make us these, and basically it's chocolate.
0:39:06 > 0:39:09You've got a glacier cherry on! I'm in heaven.
0:39:11 > 0:39:15'There are plenty of wonderful things to wrap your taste buds around here
0:39:15 > 0:39:20'and it's all available for you to cook at home, on our website.'
0:39:23 > 0:39:27In all their forms, pastries and cakes are a familiar taste of home
0:39:27 > 0:39:31to many of our fairgoers and our Gerard is no exception.
0:39:31 > 0:39:35Now one of the cakes that most reminds me of my childhood
0:39:35 > 0:39:38is a ginger cake and Douglas, you're brought one you've made.
0:39:38 > 0:39:42- Why does it take you back to your home? Your family.- My grandmother was a marvellous cook.
0:39:42 > 0:39:45- Absolutely.- And that was one of her favourite cakes.
0:39:45 > 0:39:50- Yeah.- When I joined the Navy at fifteen and we used to get three weeks leave, three times a year.
0:39:50 > 0:39:53- Yeah.- And I had to go and stay with my grandmother for a week.- A-ha.
0:39:53 > 0:39:58And as I left home to go back to the Navy, ginger cake was in my bag.
0:39:58 > 0:40:03It must have been a really lovely way to connect with that home life, that family life that you had.
0:40:03 > 0:40:05Well, in the beginning of the 1950s, food was rationed.
0:40:05 > 0:40:08- Yes.- We didn't get a lot of food in the Navy as boys, we were always hungry.- Yes.
0:40:08 > 0:40:12- Ginger cake filled my pack. - Ginger cake's recorded as being taken to sea.
0:40:12 > 0:40:15Because it does travel really well.
0:40:15 > 0:40:18- Yeah.- From about the 1700s, when it was sort of first recorded.
0:40:18 > 0:40:21- I love the raisins in the bottom, they're all sticky.- Yeah.
0:40:22 > 0:40:26Oh, that's lovely. Well, thank you very much for bringing this in.
0:40:26 > 0:40:28- You're welcome. - It's absolutely fantastic.
0:40:30 > 0:40:37Well, on my table here we have not just a taste of the south-west, but a taste of Bella's home.
0:40:37 > 0:40:38Mm-hm.
0:40:38 > 0:40:43Tell me about your scones and clotted cream, it's one of my very favourite things.
0:40:43 > 0:40:47- As everyone knows, scones are part of the Cornish heritage, along with pasties.- Yes.
0:40:47 > 0:40:51My husband is originally from Bude in Cornwall, and I moved
0:40:51 > 0:40:56- down there myself when I was seven, so it's something that's always been done within both our families.- Yes.
0:40:56 > 0:40:58And now we've moved away and we live in Gloucester.
0:40:58 > 0:41:01It's something that we make at any time to remind us
0:41:01 > 0:41:04instantly of the seaside and being back down there in Cornwall.
0:41:04 > 0:41:09That's a lovely tradition to have, to bring a bit of your home, to where you now live and recreate
0:41:09 > 0:41:15your childhood with the smell of baking and what a lovely scone. Now, apparently, the best scones
0:41:15 > 0:41:18all have a crack that you can just pull them apart with.
0:41:18 > 0:41:20- Mm-hm. - What a perfect thing, I've done it.
0:41:20 > 0:41:25- Yes.- And of course, then you get two surfaces begging for clotted cream and jam.
0:41:25 > 0:41:29- What could be more redolent of a Cornish childhood than a scone, with clotted cream...- That's right.
0:41:29 > 0:41:32And strawberry jam.
0:41:34 > 0:41:37That's a good scone.
0:41:37 > 0:41:39- Gerard looks busy, doesn't he? - He does, doesn't he?
0:41:39 > 0:41:41He's very flamboyant today.
0:41:41 > 0:41:43- He does with his...- Oh! Look at those beauties.- Hello Gerard.
0:41:43 > 0:41:46- Hello, boys.- How are you doing? Hello, everybody. All right?
0:41:46 > 0:41:48- How are you doing? - This is Doreen.- Hello, Doreen.
0:41:48 > 0:41:51- We've got lovely ham and Pease pudding sandwiches.- Oh, yes!
0:41:51 > 0:41:53- Pea and ham sandwiches.- Yes!- Lovely.
0:41:53 > 0:41:56'Pease pudding consists of split yellow peas, simmered in water,
0:41:56 > 0:41:59'salt and pepper, and is often cooked with a bacon or ham joint.'
0:41:59 > 0:42:01Where have you come from, Doreen?
0:42:01 > 0:42:04I was born in Newcastle but lived in Gateshead.
0:42:04 > 0:42:09- These are lovely, aren't they? - Lovely, aren't they?- Well, look you see, it's generously filled.
0:42:09 > 0:42:12- It keeps it really moist, doesn't it?- Yes!- Yes, of course.
0:42:12 > 0:42:15Fabulous. Love it. Love it. Now that is proper evocative of home
0:42:15 > 0:42:18and it's such a lovely thing to have. Thank you for bringing it.
0:42:18 > 0:42:19Fantastic.
0:42:25 > 0:42:27Where's Helen? Come in.
0:42:27 > 0:42:29- Hello.- Hello. - Hello, Helen, how are you doing?
0:42:29 > 0:42:31- Very well, thank you. - What do you know about these?
0:42:31 > 0:42:35Great Aunty May invented gypsy tart. It's just a recipe that was invented
0:42:35 > 0:42:40before the First World War and it is said that she used to feed it
0:42:40 > 0:42:43to the gypsy children that used to come down to the hop farms in Kent.
0:42:43 > 0:42:50- Right.- It's been passed down and down and it's just evaporated milk with dark muscovado sugar, but I
0:42:50 > 0:42:53changed it a bit and use light, it gets that nice coffee colour.
0:42:53 > 0:42:56- I really like that. - It's incredible.
0:42:56 > 0:42:58Yeah, it is, A real deep caramel flavour, oddly, as well.
0:42:58 > 0:43:04We've had so many amazing things come out of the woodwork when we've been doing this series and,
0:43:04 > 0:43:10- none more so than this. It's a wonderful griddle-cooked tatin blanc from Rose here.- Right.
0:43:10 > 0:43:14- And Rose's even got some pictures of how she's cooked it.- Ah! Wow!
0:43:14 > 0:43:18Which is a Welsh griddle-cooked apple pasty.
0:43:18 > 0:43:21- You do that on a baking stone? - On a baking stone, yes.- Aye.
0:43:21 > 0:43:23It's amazing how the Scots and the Welsh,
0:43:23 > 0:43:26- and the Irish, held onto that griddle cooking more than the English. - Oh, that's really good.
0:43:26 > 0:43:32Look at the texture of the crust. Cos it's been done on the stone it's slightly denser, isn't it?
0:43:32 > 0:43:35- It's got a lovely bite to it.- Yes.
0:43:35 > 0:43:37It's nice when it's warm with custard and ice cream.
0:43:37 > 0:43:40It's working for us, it's working for us! Thank you very much.
0:43:40 > 0:43:43Yeah, thank you.
0:43:43 > 0:43:45Well done, Rose.
0:43:48 > 0:43:50'Back in the mums' tent, Mariken's taking
0:43:50 > 0:43:54'a refreshingly laid-back approach, to her marathon Kroketten cook.'
0:43:55 > 0:43:59'Despite Julia getting her head down and progressing with her tie a leaf...'
0:43:59 > 0:44:04'They are all finding time to enter into the spirit of the fair.
0:44:04 > 0:44:09'Even before it's baked, it seems Mary's cooking up quite a stir with the Bara Brith.'
0:44:09 > 0:44:12Oh! Mmm.
0:44:12 > 0:44:14That is gorgeous.
0:44:15 > 0:44:20'At our fairs, you are never far away from some wonderful smells of cooking.'
0:44:20 > 0:44:23'So we've followed our noses, for a taste of Africa.'
0:44:23 > 0:44:26'Africa's a pretty big place and its cuisine is incredibly varied.'
0:44:26 > 0:44:31'But one thing you can bank on is that much of it incorporates a spicy stew with a starch filler such
0:44:31 > 0:44:33'as millet, sorghum or rice
0:44:33 > 0:44:37'and our crowd has wasted no time in sampling some of what they have to offer.'
0:44:40 > 0:44:43Wow! That's lovely.
0:44:43 > 0:44:45- Hello, ladies.- Oh, this smells good.
0:44:45 > 0:44:48How are you girls? Good to see you, good to see you.
0:44:48 > 0:44:50And it's good to see you as well.
0:44:50 > 0:44:52- What have you got? - We call it huku in... in Shona.
0:44:52 > 0:44:56- Huku in Shona.- Yes, that means chicken.- What's lurking in this pot?
0:44:56 > 0:45:01I've got jollof rice here. It's cooked in Africa mostly, especially in Nigeria.
0:45:01 > 0:45:04- These are traditional recipes. - Yes.- Oh, brilliant.
0:45:04 > 0:45:07'Today's group is made up of women from all parts of Africa, who now
0:45:07 > 0:45:12'call Oxford home. They come together to socialise, and, of course, cook.'
0:45:12 > 0:45:15- Do you like it?- It's lovely. - Yeah. That's packed with flavour.
0:45:15 > 0:45:21- And what are these here? What are...- This is puff ball, a mixture of flour, sugar and yeast.
0:45:21 > 0:45:24You make that look really, really easy, and I bet it isn't.
0:45:24 > 0:45:28- Do you want to give it a try? - Go on, mate.
0:45:30 > 0:45:32- Well done.- Oh, no!
0:45:32 > 0:45:35- Look at...- It's floating.
0:45:36 > 0:45:40But are today's fairgoers taking to the fiery flavours?
0:45:40 > 0:45:44We love the way that she cooked the rice. It's beautiful.
0:45:44 > 0:45:47- I haven't a clue what it is, really. - I've got the recipe in my bag.
0:45:47 > 0:45:53- There's a bit of a kick which is nice, but it's not so overwhelming. - I wish I'd put more on my plate.
0:45:53 > 0:45:57Here, Dave, you did so well building that Battenberg, how about
0:45:57 > 0:46:01having a crack at the meringue basket in today's skills challenge?
0:46:01 > 0:46:03'In our homage to the Generation Game, we'll challenge Gerard
0:46:03 > 0:46:08'to pit his skills against some of today's audience, and me!'
0:46:08 > 0:46:11Well, guys, today we have probably the messiest skills challenge.
0:46:11 > 0:46:16My able assistant is going to deliver a little bag of delight for everyone.
0:46:16 > 0:46:20- Oh, lovely.- So what we need to do is start from the centre. - It's like a Catherine wheel.
0:46:20 > 0:46:25Make it nice and round. We'll do a ring first, because we could fill this with fruit and cream
0:46:25 > 0:46:29and then rosettes all the way round the top. The little rosettes.
0:46:29 > 0:46:30Ooh.
0:46:33 > 0:46:35- That's not too bad.- No that's fab.
0:46:35 > 0:46:37So that's what you need to mimic. Ready, steady... go!
0:46:37 > 0:46:42'What I suppose we're looking for is a slightly more architectural meringue.'
0:46:42 > 0:46:47'With some strong walls to contain all that cream and fresh fruit.'
0:46:47 > 0:46:48Don't go too high too soon!
0:46:48 > 0:46:55'You need your meringue to be as fluffy as possible, so try adding a splash of vinegar to firm it up.'
0:46:55 > 0:46:57That's mega, that!
0:46:57 > 0:46:59Oh, give us a go.
0:46:59 > 0:47:01Geroff!
0:47:02 > 0:47:07'Time's up and Gerard needs to make a decision, but will he be bowled over by any of today's efforts?'
0:47:07 > 0:47:10'Some are more basket-case, than basket.'
0:47:10 > 0:47:12'But it's a bad workman who blames his tools.'
0:47:12 > 0:47:19'And it's a good steady hand that seems to be the vital ingredient for today's winner.'
0:47:19 > 0:47:21You win. Oh, well done!
0:47:21 > 0:47:23Hey!
0:47:27 > 0:47:30Beautiful.
0:47:30 > 0:47:33'But it's not the winning that matters, it's the taking part.
0:47:33 > 0:47:36'Talking of which, how are our mums?'
0:47:36 > 0:47:40'Looks like Mary's cakes are proving as popular as ever.'
0:47:40 > 0:47:43- Know what it tastes like? A scone. - 'They're certainly not scones,
0:47:43 > 0:47:45'but they are almost SCONE now.'
0:47:45 > 0:47:48'Dude, that was awful.'
0:47:48 > 0:47:52- Do you want to tie it? - Oh, yeah.- You've got to tie...
0:47:52 > 0:47:55'It seems our mums are all team players, and tie
0:47:55 > 0:47:59'a leaf is something that benefits from a spare pair of hands.'
0:47:59 > 0:48:02- Make a little bow. - It's cool, isn't it?
0:48:02 > 0:48:06It's proper family cooking, there's no way you could do this on your own.
0:48:06 > 0:48:10'Back in the little top, the recipe swapping continues.'
0:48:11 > 0:48:16Well, what a brilliant carrot cake. Is this your sort of
0:48:16 > 0:48:18family favourite, a real taste of home for you?
0:48:18 > 0:48:20Yeah. Mum used to make it.
0:48:20 > 0:48:25- Right.- And then when I left home I stole the recipe and I stole her Tupperware as well, to make it.
0:48:27 > 0:48:29- When you left home you took that taste with you?- Yeah.
0:48:29 > 0:48:31So that you'd always be reminded of your childhood.
0:48:31 > 0:48:35Yeah, I make it for my other half and he loves it, and I make it
0:48:35 > 0:48:37for all my friends when they come to stay so...
0:48:37 > 0:48:40They actually request me to make carrot cake when they come.
0:48:40 > 0:48:42What's on the topping? Nuts, is it?
0:48:42 > 0:48:44- Coconut on top and cream cheese icing.- I love that.
0:48:44 > 0:48:49- Yeah.- My mum made carrot cake when we were little. I think she called it passion cake.- Mm.
0:48:49 > 0:48:54I'm not sure where the passion came from. That's probably why she left home, but can
0:48:54 > 0:48:56we spoil it by cutting into it?
0:48:56 > 0:48:59- Yeah. Feel free. - Now does your mum still make it for you when you go home?
0:48:59 > 0:49:01No, I have to take it round because she's given up making it.
0:49:01 > 0:49:04- I'm not surprised since you stole the box.- Yeah.- It looks fantastic.
0:49:04 > 0:49:07Normally, I'd be delicate but I love carrot cake, so...
0:49:07 > 0:49:10- No. You tuck in.- Ooh!
0:49:10 > 0:49:12That's fantastic.
0:49:16 > 0:49:21What could be more delightful than this wonderful Spanish omelette, Tessa?
0:49:21 > 0:49:23I know this reminds you of your father.
0:49:23 > 0:49:28- It does.- Tell me the story.- My father's always made this for us
0:49:28 > 0:49:32when we've been hungry, come home from school, if we have people round for drinks, he makes one and
0:49:32 > 0:49:36cuts it up, but originally it came from his father,
0:49:36 > 0:49:39who was a chef at the Olde Bell in Hurley. This was...
0:49:39 > 0:49:42- I know it's one of the oldest pubs in the UK, isn't it?- It is.
0:49:42 > 0:49:47- So he was a chef.- Yes.- But he took this recipe from this commercial kitchen... a professional kitchen.
0:49:47 > 0:49:50- Yeah.- Into your home kitchen. - That's right.- And your father's passed it down to you.- Yes.
0:49:50 > 0:49:54- So that lovely smell of fried potatoes...- Garlic...
0:49:54 > 0:49:58And eggs, that must really fill the house and remind you away of your father when you're cooking it.
0:49:58 > 0:50:01- Yes, it does It does yes Very much. - Can I have a little taste?- Of course.
0:50:01 > 0:50:04A Spanish omelette in Spain also goes under the familiar name
0:50:04 > 0:50:09of tortilla. The key ingredients are potatoes and eggs, and whatever else takes your fancy.
0:50:09 > 0:50:14- You can smell the garlic in it, it's coming up.- Yes, and it is quite hot, but again it's
0:50:14 > 0:50:18- great for picnics so, for this sort of thing it's fantastic.- And that's a real taste of home, isn't it?
0:50:18 > 0:50:20- Yes, I'm glad you enjoyed it. - Mm. Thank you very much indeed.
0:50:25 > 0:50:28Let's see how the mums are doing. It looks hazy.
0:50:28 > 0:50:30- Is it?- Hello, ladies.
0:50:30 > 0:50:33- Hey!- How are you getting on? - Come and join our production line.
0:50:33 > 0:50:35- It's all hands to the croquette, isn't it?- Yeah, yeah, yeah.
0:50:35 > 0:50:39- I'm just slightly concerned. You have done your bits, haven't you?- We have, actually.
0:50:39 > 0:50:41- Yeah, I think so.- Ah!
0:50:41 > 0:50:43Yeah, yeah, yeah, yeah.
0:50:43 > 0:50:46- Little bundles of joy. - Tie leaves. My little blue drawers.
0:50:46 > 0:50:48- Ah, brilliant. - Mary, how's your Bara Brith doing?
0:50:48 > 0:50:53My Bara Brith is in the oven, and my Welsh cake dough is kind of ready to go.
0:50:53 > 0:50:57Look at these three happy smiling faces!
0:50:57 > 0:51:03The time has come, dear Simon, for us to do some cooking, to transport all these good people to
0:51:03 > 0:51:07the warm bosom of our fireside, with a taste of something sublime. Avante!
0:51:13 > 0:51:19And now for a taste of home that our mams were certainly more than familiar with.
0:51:19 > 0:51:23- Wa-hey!- Thank you!
0:51:25 > 0:51:28Thank you very much.
0:51:30 > 0:51:34Now, our taste of home, it's a real old-fashioned one.
0:51:34 > 0:51:37We're going to be cooking liver, bacon and onions
0:51:38 > 0:51:42- with spinach and mash.- Oh, it's great.- But how often do you kind of
0:51:42 > 0:51:44have it and say, "I'm not having that again cos it's horrible"?
0:51:44 > 0:51:47And how often do you have it when the said liver is a bit chewy?
0:51:47 > 0:51:51Well, in fact one could sole your shoes with it.
0:51:51 > 0:51:55- Indeed.- We're going to show you how to do liver, bacon and onions where you end up with a nice gravy
0:51:55 > 0:52:00for your mash, you've got your liver that's juicy, and it's all lovely.
0:52:00 > 0:52:03We're not using any old liver, we're using lamb's liver. Have you got it?
0:52:03 > 0:52:06Tender, nice, juicy.
0:52:06 > 0:52:08- Yeah.- Ooh!
0:52:08 > 0:52:13One thing that makes this dish homely, is its simplicity.
0:52:13 > 0:52:17Firstly, season your flour with a spot of salt and pepper, and then dust your liver in it.
0:52:17 > 0:52:20But whilst you're doing that, heat up a pan of oil and butter.
0:52:20 > 0:52:26A lot of people are squeamish about offal. They don't like it Not as bad as the Americans, though.
0:52:26 > 0:52:28The Americans can't even mention it.
0:52:28 > 0:52:31One term they have for offal is, variety meat.
0:52:31 > 0:52:34When your oil and butter are nice and hot,
0:52:34 > 0:52:38it's time to sear your variety meat, but only a minute each side.
0:52:39 > 0:52:44- That liver's spitting.- It is. - Like yours after a few pints!
0:52:44 > 0:52:50The recipe calls for one small sliced onion. Look at that.
0:52:50 > 0:52:52LAUGHTER
0:52:52 > 0:52:54How many of you like offal?
0:52:54 > 0:52:57That's cos you're all skint, isn't it?
0:52:57 > 0:53:01Caramelise half of your enormous onion, accordingly.
0:53:01 > 0:53:06And then start frying your streaky bacon. Rind-less, preferably, as you don't want any chewy bits.
0:53:08 > 0:53:11So what we're going to do, is we're going to put some flour in.
0:53:11 > 0:53:13This will give us like a nice thick gravy.
0:53:13 > 0:53:18So the next thing that we put in, is some beef stock.
0:53:18 > 0:53:24Now to that, I know it may seem a bit crass but it works, a spoonful of tomato ketchup.
0:53:24 > 0:53:26Don't look at us like that, sir! I promise you...
0:53:26 > 0:53:30- Did you see that? He was looking quizzical then and he just went... oh!- I know.
0:53:30 > 0:53:32Sprinkle on a little more salt and pepper.
0:53:32 > 0:53:37Then we're ready to put in the liver. It'll only need to cook for about three to four minutes.
0:53:37 > 0:53:41Just enough time to wilt some spinach leaves, to go with our mashed tatties.
0:53:41 > 0:53:45Just for health reasons I'm just straining that excess butter off the spinach.
0:53:45 > 0:53:49And putting it into the... Oooh!
0:53:50 > 0:53:56- That's why we're mates! - A little rolly poly of spinach.
0:53:56 > 0:53:58The liver and bacon.
0:53:58 > 0:54:01The variety meat special. Ooh! Shall we put three in like a little stack?
0:54:01 > 0:54:04Oh!
0:54:04 > 0:54:07And there we have it, the Hairy Bikers' liver, bacon and onions.
0:54:07 > 0:54:12It's our taste of home, that's anything but offal.
0:54:12 > 0:54:14Thank you!
0:54:17 > 0:54:20Oh, Kingy, I'm excited. Liver and bacon for tea tonight!
0:54:20 > 0:54:26Aye, dude, but there's plenty of other recipes that have caught the eye of today's visitors.
0:54:26 > 0:54:28So what tasty treats have you uncovered?
0:54:28 > 0:54:30- Beef and tomato pie.- Aye.
0:54:30 > 0:54:33- And win or lose stew. - Ooh, what's that?- What's that?
0:54:33 > 0:54:37A beef stew but you throw everything in, and hope for the best.
0:54:37 > 0:54:40Yeah. Win or lose. You never know until you taste it.
0:54:40 > 0:54:44- You never know what you're going to get.- Now what have we got here?
0:54:44 > 0:54:46- What little treats have you got? - I've got the rice and chicken, and the lamb Shrewsbury.
0:54:46 > 0:54:49Brilliant. What little treasures have you found different?
0:54:49 > 0:54:53I've got loads of cake recipes. Mum's just started a market stall in our local market.
0:54:53 > 0:54:57- You're pinching all the recipes.- You betcha!- That's what recipes are for.
0:54:57 > 0:54:59- Yeah, it's lovely. Sharing, not pinching.- Yes.
0:55:02 > 0:55:07It's been a cracking day, but with most of our visitors now gone,
0:55:07 > 0:55:12it's about time we assembled our united nations of food for our all important finale...
0:55:12 > 0:55:14the banquet.
0:55:14 > 0:55:20Well, welcome to the Mums Know Best, Taste of Home Banquet. Now we've got fireside dishes.
0:55:20 > 0:55:25It's an eclectic mix, and it's firesides all around the world, and it might come together
0:55:25 > 0:55:30in a jumble but it's all going to be tasty, and mean something to the people who made them
0:55:30 > 0:55:35and our first mother tonight is Mariken with her oxtail kroketten!
0:55:40 > 0:55:44And the next lady down the staircase, yes, is our Julie with her tie leaves.
0:55:44 > 0:55:46Hey!
0:55:46 > 0:55:50Thank you! And last but by no means least, Mary with the lovely Bara Brith.
0:55:50 > 0:55:53Oh, well done, Mary.
0:55:53 > 0:55:56And thank you!
0:55:56 > 0:56:02And not forgetting our taste of home, spaghetti bolognaise and of course, liver and bacon.
0:56:02 > 0:56:05Buon appetito. Hey!
0:56:05 > 0:56:07- Who wants some liver and bacon? - Yeah!
0:56:12 > 0:56:15'Hey, Si, if there's one thing our taste of home has confirmed...'
0:56:15 > 0:56:20'It's that us Brits are as keen as ever to embrace influences from all over the world.'
0:56:20 > 0:56:23'It really doesn't matter where you're from.'
0:56:23 > 0:56:27'Tasty home-cooked food, it seems, is an international currency.'
0:56:29 > 0:56:32So ladies, what do you think of our tastes from home?
0:56:32 > 0:56:35I didn't know anything about Dutch cooking or Jamaican cooking, and I
0:56:35 > 0:56:38guess you didn't know much about Welsh cooking.
0:56:38 > 0:56:40But there's a common language, and we've got so much to share.
0:56:40 > 0:56:45The lovely thing about it has been getting to know about other people's tastes from home.
0:56:45 > 0:56:49I've learnt so much, and it's so good to see what
0:56:49 > 0:56:55people are doing with food, and the enthusiasm that people have for food, and we talked together.
0:56:55 > 0:57:00Oh, it's lovely because I've tried a lot of things I really wouldn't eat normally, and I have.
0:57:03 > 0:57:08- So what is your new family classic? - I would take the liver.
0:57:08 > 0:57:11I think the idea of an organ was a bit urgh!
0:57:11 > 0:57:17When they brought it round I thought oh, I'll give it a go and, loved it, I really liked it.
0:57:17 > 0:57:20It was soft and succulent and full of flavour.
0:57:20 > 0:57:22Spaghetti bolognaise is a real home meal for me. Yes.
0:57:22 > 0:57:26- So that's delicious.- My favourite meal tonight was the kroketten.
0:57:26 > 0:57:30They filling's so nice, so tender and sweet.
0:57:30 > 0:57:33'And now time for the sweets.'
0:57:33 > 0:57:35Who'd like some Battenberg?
0:57:35 > 0:57:37Having Battenberg,
0:57:37 > 0:57:39homemade, is a real treat, because it's really really good.
0:57:39 > 0:57:42'And don't forget the recipes for all of the food you've seen today
0:57:42 > 0:57:47'are available on the Mums Know Best website.'
0:57:47 > 0:57:51The fruitiness of the Bara Brith embodies childhood tea-time, really.
0:57:51 > 0:57:54All of it was just really nice. It was just different
0:57:54 > 0:57:56to do different things.
0:57:56 > 0:58:00A real revelation, but everything has been terrific, I've really enjoyed it.
0:58:00 > 0:58:03I'm going to cook them all! Absolutely.
0:58:08 > 0:58:11What a privilege to see the three mums working so well together,
0:58:11 > 0:58:14you know, sharing a taste of home with each other!
0:58:14 > 0:58:16You're right, because
0:58:16 > 0:58:18we're going to go away with a little taste of each other's lives.
0:58:18 > 0:58:21Yeah. Well, we're going back for another nibble. Ta-da!
0:58:21 > 0:58:24Join us next time on Mums Know Best,
0:58:24 > 0:58:27- as we go al fresco. - We cook food over an open fire.
0:58:27 > 0:58:31We discover food with a Spanish heart.
0:58:31 > 0:58:34- Albondigas.- Yeah.- Albondigas.- There you go! Only a castanet away now!
0:58:34 > 0:58:39And I get to eat the best of it on my own.
0:59:02 > 0:59:04Subtitles by Red Bee Media Ltd
0:59:04 > 0:59:06E-mail subtitling@bbc.co.uk