A Taste of Home The Hairy Bikers: Mums Know Best

'British home cooks are fantastic!

'Week in week out they create an array of delicious dishes for friends and family.

'It's a unique legacy passed on from one generation of mums to the next.

'But the constant quest for new flavours,

'means we're forever encountering new foods from new places.

'So we're on a mission to celebrate our culinary roots and to discover new family recipes we can all share.

'And the people who know best - our mums - will show us how.

'Uncovering the history behind our nation's food on the way.

'But people are also bringing their culinary treasures to us.

'And our recipe fairs will be filled with foodie folk and fascinating dishes.

Welcome to the Mums Know Best Recipe Fair.

And today we're interested in dishes and recipes that remind you of home.

A little taste of home, if you will.

It could be something as simple as your mam's home baking.

We wouldn't want to leave any in the bowl for anybody, would we?

Or as outrageous as a soup with practically a whole pig in it.

-Ears?

-Because this is a celebration of the sort of food where one bite

takes you straight back to your spiritual home.

As always our Gerard will be on hand to uncover the stories behind the dishes that people bring along.

Is this your sort of family favourite, a real taste of home for you?

'All these much loved family recipes will be on the Mums Know Best website for you to cook at home.

'Because, as your mum will no doubt tell you, the family home is where mums really do know best.'

'We're off to meet three mums with their own tried and tested family recipes.

'Because we want them and their taste of home to inspire the visitors to our Recipe Fair.

'And with so many mums from beyond our borders now living here in Blighty,

'British home cooking in the 21st century can be from absolutely anywhere.

'Home is where the heart is, and whilst our first mum's located herself

'in the bosom of the Home Counties...

'her heart is still very firmly in her native Wales.'

I'm ready to sample a few home comforts in the home counties.

RAT-A-TAT ON DOOR

-Hello.

-Hello, Mary, how are you?

-Very nice to see you, I'm Si.

-Hi.

-Hello, I'm Dave.

-Hi, Dave. Good to see you.

-Hey!

-Come on in.

-Oh, brilliant.

-Thank you.

'Our expat Welsh mum, Mary, has lived in England

'for many years and now calls Surrey home,

'along with her two rugby-playing teenage sons, Tom and Edd.'

-Tea for both of you?

-Ah!

-Oh, yes, please.

-Madam!

-A taste of home, eh?

-Yes.

-That's why we're here, home comforts.

Home comforts. I hope so. I mean this is my little bit of Wales, in deepest Surrey.

So, is that a taste of home that you bring with you really to the Home Counties?

Yeah. Being from Wales, has always been incredibly important to me.

I've lived away from Wales for a very very long time.

But everywhere I've gone, there's a little bit right down deep

in the centre of me that never really leaves home.

Why do you think that a sense, a cultural identity manifests itself through its...

through food? Why is that, do you think?

I think it's because it's something you can always take with you And wherever you go,

you can whip up a Bara Brith, you can make a batch of Welsh cakes,

you can find a bit of lamb and cook it like your grandma cooked it.

-And that comes with you And, because you can replicate it wherever you are...

-Yes.

..that brings you a bit of home back with you.

So here's Mary's home-baked Welsh classic to get us started...

Bara Brith.

Ferreting around amongst the bookshelves, we found this old

recipe book which has the recipe that my grandmother used,

and I learnt.

And she calls it cold teacake and...

-Right.

-..it is basically exactly the same recipe.

Really, really, really easy. It's eight, ten, twelve.

Eight ounces of sugar, ten ounces of flour, twelve ounces of fruit.

-The tea, that we made earlier.

-Yeah.

There you go. How to use up the end of a teapot.

'Mary's gran might have called it cold tea cake, but it's perhaps

'a mark of Mary's patriotism that she's reverted back to the Welsh name now she's living in England.'

-My lot happen to love sultanas.

-Yeah.

-So I put as many sultanas in as I possibly can.

-Yeah.

And then raisins work well, I mean actually anything works well.

Mary, how long does that have to soak for?

Well, ideally overnight. That makes it really really good and juicy

So, in honour of your arrival, I did one last night.

-Oh!

-Here's one...

-we made earlier!

-And you see...

-Oh! Look at that!

..the fruit has really gone lovely and big and juicy

-Put in ten ounces of self-raising flour.

-Yeah.

It doesn't actually matter hugely This is not a recipe for accuracy.

And the beauty of this cake is, it's a fat-free cake.

-Absolutely.

-Till you spread it with butter.

-Yeah. It slightly takes the edge down on it if you do that.

-Great!

The last thing we need in here is an egg.

Fabulous.

Look at that. It's got a sheen on it like an estate agent's brogue.

-Lots of agents round here!

-Aye.

We wouldn't want to leave any in the bowl for anybody, would we?

This is the mother's dilemma, because you want it all

in the cake tin, but you know you're going to be

hugely unpopular if they find

a pristine empty bowl in the washing-up.

-Yes! You are!

-Into the oven?

-What's the temperature?

-About 160.

-For how long?

-It's usually about an hour, an hour and ten.

-While that's cooking, what are we going to do?

-Welsh cakes.

Welsh cakes are wonderfully easy to make

and only need a handful of ingredients.

This is intriguing The recipe, it says 'Wales Gas Board Welsh cakes'. What's that about?

This was a huge part of my family and my background.

My father worked for the Wales Gas Board. He was appointed there

not long after the war when gas cooking was quite a new thing.

He had the responsibility of introducing

the housewives of Wales - and it was housewives at that point -

to the nature of cooking with gas.

'Oh, dear Despite her lovely new cooker, Mrs Barnes' cakes still won't come right.'

Mary's dad managed a team of what were know as home service advisors.

'Oh, well let's see how we've got on this time.'

And that's where these recipes come from.

My mum unashamedly nicked them cos they were really good recipes.

-'There.

-Oh, Mrs Norris, what a beauty!'

-Shall we get on with the Welsh cakes?

-Let's get cracking. So, half fat to flour.

This is our alternative to the fat-free version that we had last time.

So that's two ounces of butter and then two ounces of lard.

-Remember when chips were done in lard?

-Lovely.

-They were great.

So, just a little bit of spice.

-Mixed spice, cinnamon, nutmeg.

-Mm-hm.

So, a bit of sugar just to taste. And the last little thing,

about half a teaspoon of baking powder.

And then just blitz.

Now, my granny would probably turn in her grave if I did it this way.

'Beat an egg into a jug of milk to add some moisture to the mix.'

And I love this bit. But then a ball of dough will miraculously appear.

-There it goes.

-Like that!

-Yeah, just like that!

Currants, raisins, sultanas. This is the bit the children

-used to absolutely love doing when they were little.

-Dead fly pie.

Because they... Dead fly pie. Exactly

Just go for it Not too thin, otherwise they burn.

Not too thick, otherwise they don't cook in the middle.

So, excuse the unorthodox glass technique,

-but it's worked for me for years.

-Yeah.

'The glass technique might be unorthodox

'but Mary's authentic griddle couldn't be more traditional.'

-How old is that one, Mary?

-It certainly saw my childhood through

and came from my grandparents So, 60 years plus.

'In some parts of Wales, Welsh cakes are also known as bakestones,

'since they were once cooked on a bake-stone, over an open fire.

'The portable cooking stone and then iron griddle followed on from this early method of baking.

'And despite Mary's dad spending years extolling the virtues of modern gas technology,

'it appears there are still some things you just can't improve upon.

'So, with our Welsh cakes ready and the Bara Brith baked to perfection, it's definitely time for tea!'

-Oh, tea up!

-Here he is.

-Hey!

-And finally!

-Hey! One, two, three, four... Well done, mate!

There's seven! 'Joining us are Mary's two sons,

-'Tom and Ed.'

-Would you like a cup of tea to go with your Welsh cakes?

-Oh, madam! You've got the best china out.

-We have got the best china.

-Oh, a really, really good recipe that, Mary.

-It's tried and tested.

So when you've been away, if you come back to this, does this make you feel of home and...?

Yeah. Yeah. A good cup of tea and some Welsh cakes.

-Picks you up after rugby.

-These guys have plates of it in front of the telly after a cold rugby game.

-Does this mean we'd like a Bara Brith?

-I think so.

Yeah. Did you think I'd never ask? Hand it round.

It's an incredibly moist cake.

-Good Welsh butter?

-Of course.

-Oh!

-'So much for it being fat-free, Kingy.

-And your point is?'

Oh, it's really good. The texture of this, the fruit content, it's perfect You can tell

-you've made this a few times Mary, I've got to say.

-It's a good recipe.

-Mm.

-I think the Bara Brith and the Welsh cakes are going to do sterling work at the recipe fair.

-I'm really looking forward to bringing them along, it will be great.

-Thank you.

You can imagine it, Kingy. Hordes of hungry Welshmen

piling out of a rain swept Millennium Stadium after a fantastic Welsh win.

Aye. And what a treat for them when they get home - Bara Brith and Welsh cakes.

-What a fantastic welcome.

-Yeah. But it was lovely warm, kind of traditional cookery.

-Yeah, it was, yeah.

-Love it.

-Proper home comfort food.

-Yeah.

Tell you what, Kingy, staying in touch with your roots through food is a brilliant idea.

Yes, but we're a proud nation of explorers and adventurers, and that comes across in our cooking.

-Too true. It only takes a generation for us to embrace dishes from further afield.

-Do you know what, dude?

I feel an Italian coming on.

Wa-hey! Here we are at Clandon House, a fine example of Palladian architecture

Architecture that came back to Britain in Georgian times,

when people returned from the grand tour.

What a perfect place to celebrate that fusion of Italy and England,

which is evident in our cookery today.

Oh! For goodness sake! Listen, they came back from their holidays with a few ideas,

built a big naff off square house. Bob's your uncle, that was it, man.

What you mean like Manchester people when they come back from Benidorm, and they build a villa in Cheadle?

Yeah.

Here's one of our favourite imports - Spaghetti Bolognaise.

Cos we like it, and it's quick and it's easy.

The Spag Bog. First off, good quality minced beef.

That's a dry pan, there's no oil in there. So, put it in.

To build up our Bolognaise, we simply add some veggies. Carrots, onions and some celery.

Spag bol's not an obvious taste of home.

But apparently we Brits knock it up an incredible six millions time a week

But with a few tweaks, you can make your version really stand out from the crowd.

You want to cook that for about eight to ten minutes

And it's a really good building block for your bog.

Now, when it gets to this point, you can now add some of the other ingredients. Mr Myers?

Some sliced mushrooms. Just nice chestnut supermarket mushrooms.

Now this coming up is a top tip.

Next we add a tablespoon of flour. We stir that thoroughly into the mince and the vegetables,

and then what it means is that when you put the liquid in you're going to get a thick sauce.

It's going to cling to the spaghetti, like Chris Bonington to the summit of the Matterhorn.

-We can now start to add some of the liquid.

-Canned tomatoes, that's the first thing in.

An authentic Bolognaise is a very slowly cooked and concentrated sauce.

What we've come to know as Bolognaise sauce is often stewed mince with herbs and tomatoes,

knocked together in record time.

Dare I say, it's the bog standard accompaniment to spaghetti In fact, more spag bog than spag bol.

Suffice it to say, it can be as quick or as slow as you want it to be. It's still tasty.

Now we start to build up the flavours.

Tomato paste.

Next, a beef stock cube.

A good pinch of sugar.

And from Italy, some oregano.

And from jolly old Blighty, a bay leaf.

Now it's worth putting a bay leaf in, so do try and get one cos it adds a certain earthiness to it

and florality. I really love bay leaf, it's brilliant.

And lastly, the seasoning.

The lid goes on. Cook it to the required consistency which is a personal preference, I have to say.

Oh-ah! Look at that.

With our Bolognaise sauce now well reduced...

All that remains for us to do is combine it with the all-important spaghetti.

Oh, that's got some flavour in it.

And lastly, some generous shavings of Parmigiano!

HE SINGS AS IN AN OPERA

Do keep a block of this in the fridge.

The dried up stuff in a cupboard that's powder, it's not right is it?

No, it's wrong. It's wrong.

I'm excited!

# When the moon hits your eye like a big pizza pie, that's amore... #

-Amore Amore.

-Oh, bellissimo!

# When the

# Moon hits your eye like a big pizza pie, that's amore. #

So that's already a good mix of dishes for our recipe fair.

Our Spaghetti Bolognaise and Mary's Bara Brith. A sort of culinary home and away.

Well, Kingy, if there's one thing home cooks aren't short of, it's a spirit of adventure.

And I'm pretty sure our next mum, Julia, will be no exception.

-Ah!

-Hiya!

How are you?

-Oh, hey come in.

-Oh, what a lovely welcome.

Our second mum Julia and her son Keiron

have lived in Reading for most of their lives.

But Julia's home has always been her little slice of Jamaica.

Oh, heaven help us. He's found a drum.

Oh! It's brilliant. Ah but listen, I'm in heaven, me.

-I think Jamaica's great. I've found a drum. You can cook. You laugh a lot.

-Oh!

-It's brilliant!

But your taste of home is different to other people's, isn't it?

-I'm mixed with like English in Jamaican, so... And Irish, so there's a lot of...

-What?

..mixing up in my family.

-This gentleman here who's your granddad, were you saying?

-He is my granddad, yes.

-Alexander...

-Theophilus Titus.

-That's a man's name.

-Now that is.

-That's right.

So thinking about your parents. They will have grown up with completely different food cultures,

-because that's how it would be in those days.

-My mum wouldn't let us in the kitchen when she cooked.

But when my dad cooked, everybody came in the kitchen. We were allowed to watch and cook with him.

So Julia, does your cooking, does that reflect that mix as well?

Yeah, it does. It's a mix of everything. So yeah, all of my cooking

has lots of different flavours in from all over really, so it's nice.

What is it that we're going to be cooking?

-Today we're going to do ackee and saltfish and dumplings, fried dumplings.

-I love it!

-I do, too.

First up, a massive favourite of mine, some simple dumplings.

Dumplings!

-There's a jug on the side over there.

-Oh, got you. Got you. Is this self-raising flour?

It is self-raising flour, and I also need a spoon. Thank you. Brilliant.

And we're just having just fried dumplings with just salt and water That's it.

-So it's a real soft dough then, Julia, yeah?

-Yeah, you want it as soft as possible.

There you go, And then, we're just going to leave that.

-We're going to wrap it in some clingfilm.

-Put that in the fridge?

-You can do, yeah.

It just needs to rest a little bit.

-Hey that was simple!

-So quite simple.

-That's a good 'un. We're off to a flier.

-But...

-OK.

-I suspect it's going to get a bit more complicated now.

-It certainly is.

But not too complicated, I hope?

Next up, the national dish of Jamaica...

Saltfish is a smelly thing, isn't it?

Yeah. So...it's a very smelly thing.

Do you salt that first? Or do you just boil that straight?

No, you can do. You can soak it,

and if you do soak it overnight then you don't need to boil it twice.

Before people had fridges, fish was salted in order to preserve it. Now its distinct taste is synonymous

with Caribbean and West African cuisine.

We can start cutting up the onions and peppers and things. Do you want to do it?

They're not the greatest of knives, are they?

No they're not Dave. I tell you what, you can tell you're not a surgeon.

-Half a pepper.

-That's good See?

Look at Julia's face.

She's got one of them faces that you just want to snog. You have!

Come here, give us a kiss! It's good. Mm!

-Onions.

-Yeah. OK. And then, I'm going to add the seasoning.

-There you go.

-Salt?

-No! You don't need any salt, please. Put some black pepper.

-And that's just a mild madras curry powder.

-Mild, yeah.

Just mild curry powder. And then some jerk seasoning. It's a mix of everything. Can you smell it?

You can smell it. You can smell cloves and cinnamon.

A key ingredient in jerk is allspice.

Unlike mixed spice, allspice is from one plant

and takes it name from its aroma, which smells like a combination of spices.

What is ackee?

It grows on a tree in Jamaica, and people say it looks like scrambled egg.

But it's fair to say that most of the ackee we get in this country, will come in cans won't it?

-It will, yes. It's the best you'll get here, yeah.

-Great.

That's boiled through once.

The first boiling of the saltfish, is to get rid of the salt instead of soaking it.

-Exactly. Fresh water, and then back on the stove...

-Right.

..to cook it through. Be careful when you are boiling saltfish not to have clothes hanging around.

-Yeah.

-I cooked this the other day and I had some underwear.

-Oh, no!

And I put my bra on and I thought.

-Why does that...

-Smell of fish.

-Oh!

-Oh, no!

-So we're going to wait for that to boil now.

-Yeah.

But what we can do is start frying the dumplings.

-And what I usually do, just roll it. Do you want to try one?

-Yeah, go on.

So, and then we go like that.

-Oh! Lovely, aren't they?

-Just turn it up a bit.

-Oh, nice!

-It's lovely and toasty.

The saltfish and ackee, then go into a sturdy Jamaican dutchie.

Traditionally used for outdoor cooking, a well seasoned dutchie, or Dutch pot,

is to the Caribbean what the griddle stone is to Wales.

And then we put the lid on.

And then you just leave to simmer. Just five minutes or so.

-And then can we eat it?

-Yeah.

For afters, Julia's going to make us a little gift of a pudding:

Hasn't this got a naughty name as well?

-Go for it!

-Blue drawers.

-Blue drawers!

-Blue drawers?

We're building blue drawers.

So let's start with the cornmeal.

Flour. Just a little bit of flour. You don't want much. Sugar.

-Natural cane, Caster.

-Yeah. Yeah, yeah. Coconut.

ICE CREAM VAN TUNE

Right on cue! Do you know what, I'm desperate for an ice cream. Mixed spice.

-Not too heavy. OK we're going to put...

-Almond extract.

Yeah. And the same with the vanilla. So then we're going to add the coconut milk.

-And this will make a dough.

-And yeah, you just make it into a dough. Yeah.

-Brilliant. That's perfect.

-There you are. See?

-That was good. So well done, Kingy.

-Wow!

-Oh!

-Dan dan da!

Banana leaf. OK. Now, what we're going to do is quail the leaves.

And what it makes it do, it makes it more pliable

-There you go. Can you see the colour changing?

-Yes.

-Feel that now.

-It started out like leather and it's turned into satin.

-Yeah, the texture.

Oh! Yeah. It's different.

You could use tinfoil here, but banana leaves softened over heat

actually impart a little bit of their fruity flavour to the dish.

-I can imagine how you loved this when you were kids.

-It was great.

-Because your food was a little present as well, wasn't it?

-Exactly. You had your little parcels.

Watch your fingers.

There you go.

-And we're going to leave them there for 40 minutes.

-40 minutes?

But that's OK, Kingy. Whilst that's boiling away, we can start eating.

Oh, yes!

-Whoa!

-Yes!

-And that smells fantastic.

-OK. Get stuck in.

Joining us for the meal is Julia's son Keiron and, visiting from Jamaica, her friend June.

That's how you do it now. In my house, you serve yourself and then you can take as much as you want.

There's plenty of food to go around but, we're a little short on chairs.

-That's so tasty.

-And the dumpling.

-I know.

-And the ackee. And it's brilliant.

-Mm.

-It's a good mix, isn't it?

-Absolutely brilliant.

-Is this like a curry? That like it'd be better the second day?

-It doesn't usually last.

Oh, this is so tasty.

-Ooh! Oh, oh, oh, oh!

-Oh, wow!

Ah!

Oh, happy birthday to me.

Oh, so you can just break it.

-Oh! Thank you.

-Mm.

Mm.

-Mm.

-I tell you what, Julia, that's going to fill a gap at our Recipe Fair a treat. It's lovely.

-I suppose I could.

-Honestly, we've had such a lovely day.

We've never laughed so much.

Delicious as it was, saltfish and ackee would never have made it into the Myers kitchen when I were a kid.

I can't say we were much more adventurous in the Toon, mate.

But I think the tie-a-leaf will go down a storm at the recipe fair.

-Oh, that was delicious.

-Oh!

-That was fun.

-Thank you so much for everything.

-A totally... A totally brilliant day.

It's going to be great, dude at the Recipe Fair man, we're going to have a lickle bit of spice.

Everything's just going to be nice!

Bye!

Well, variety as they say, is the spice of life.

And Julia's food is a great example of what an eclectic foodie country we've become.

Indeed. But if there's one thing that's a quintessential English taste of home,

it's got to be afternoon tea.

So what better, more homely cake to bake...

And what better place to cook our Battenberg, than on a cricket pitch.

I mean cricket, the only sport that stops for tea.

What better way to spend an afternoon and to sit there, with a slice of Battenberg,

-a cup of Earl Grey, and the smack of willow on leather.

-Right. Anyway, let's crack on.

It's a funny old cake a Battenberg, isn't it?

We simply start with a basic sponge mix.

With its bright colours and perfect symmetry,

a Battenberg was always the cake for me as a child.

But it's not quite as British as you might think. In fact, it was created to celebrate

the marriage of one of Queen Victoria's granddaughters to the German Prince Louis of Battenberg.

And with this royal seal of approval, we've embraced it like one of our own.

Now the cake mix is done, but we'd better get a move on The covers are coming off!

Now what you need for this is a Battenberg cake tin This is the future.

-Cos I'm tell you, it's brilliant.

-It is. And the method of making your Battenberg is so beautifully simple.

You see the four sections? You fill two sections

with the uncoloured cake mix.

And now for the pink bits. And for that we're using a natural red food colouring.

Look at that colour, it's beautiful It's reminiscent of a Turkish rose garden.

Well, it says pink to me. Aye.

Look at that. That to me says tea.

Just pop that into a pre-heated oven at about 180 degrees Celsius,

for 20 to 25 minutes until the cake's risen.

It's a bit of a faff compared to your average sponge but go on, challenge yourself to recreate by hand

some of its precision-engineered loveliness.

Vorsprung durch Battenberg, as they say in Germany.

All we've got to do now is to make the marzipan. Si, could you beat these until they are white?

First off, sift some icing sugar into a bowl.

If that wasn't sweet enough, now we add some caster sugar.

And now, the guts of your marzipan, a big, big bowl of ground almonds.

So that's a silly mid leg over.

Brill.

I thank you.

Now to the eggs. About half a teaspoon of almond extract. Pass us a lemon.

-Howzat!

-Shhh!

-We're only joking!

-Shut up!

And a teaspoon of lemon juice

Now we combine the two, to make marzipan.

With very clean hands, start to form. Oh!

It smells of Christmas cake. Pretty soon, it's going to start

to look like plastic explosives.

That's when you know you've got marzipan.

Now, look at our tin.

We're going to cut the top off this, like that, look.

-Oh, they're coming off Dave, they're coming off. We should get a shift on.

-I know I know.

The Battenberg building blocks. A sheet of marzipan.

The Battenberg.

Look at that! Right, I'm going to just turn it out.

Oh!

Look at that!

-I mean, look at that.

-Oh!

-Look at that. Hey!

You have to do this quite methodically.

Which is why he's doing it and not me. Now this is apricot jam.

And this jam is the glue that holds our cake together.

With all those straight lines and precision construction, the cake's Teutonic origin is self-evident.

Unlike the English wing of the Battenberg family,

who Anglicised their name to Mountbatten during the First World War.

A Mountbatten cake just doesn't have the same ring to it, does it?

Aye, dude. You're not wrong. It just wouldn't be cricket, would it?

Now this is where we hope we've rolled the marzipan out wide enough.

I've got faith, Dave, I've got faith, mate.

Yes.

It's perfect.

Ooh! Oh, a little overlap. You can feel it now, it's got heart.

-It's got substance.

-Now this is going to be the underneath, so I'm not too worried about the seam.

And there we have it, ladies and gentlemen, the Hairy Bikers' cricket tea Battenberg!

Well done, lads!

-Who won?

-I don't know.

-Oh.

That was a fine display of...

-of cricket.

-Cheers. Thank you! Cheers.

-Dive in, there's something to eat.

-Yeah?

There's something for everybody. Home made Battenberg, coffee and walnut, scones, sandwiches.

-Go on mate flog it, flog it!

-Fresh tea.

-Have a bit of Battenberg, lads, it's mega.

-A piece of cake, sir.

-I think they're happy, don't you?

-The Battenberg's gone down a treat.

-Hasn't it?

-Aye. There's none left.

None left for us!

-The Battenberg they put out was fantastic.

-Really moist. Great.

-That is spectacularly good, actually.

-It is really nice.

-What's the recipe?

Oh, man if we stopped and told everybody the recipe we'd be here all day.

Luckily, they're all on our website!

How typically British that we've made a German cake one of our teatime favourites.

Yeah. But I don't see the Germans making cricket their national sport anytime soon, do you?

Although we've embraced cuisines from far and wide, there must be some culinary gems we've missed.

Like from Holland. Their food's much better than most people think.

-Hey!

-Hello, Mariken.

-Hi. Good to see you.

-Dave.

-Yeah.

-Pleased to meet you.

-Mariken hi, I'm Si.

-Hi Si. It's good to see you.

-How are you?

-Yeah, I'm fine. Come in, please.

-Thank you.

Mariken moved to the UK from the Netherlands six years ago.

Missing her excellent home cooking,

her two sons Arjen and Jerry followed soon after.

-You're just at the right time. Come in, please.

-Yeah? Absolutely.

I'm just about finishing my stock.

-Right.

-You're a busy lady.

-I am. I am. Have a look. And smell.

-Oh, man!

-Oh, that's nice.

-Look at that.

First up we're cooking a classic Dutch snack food...

And the filling starts with this oxtail stock that Mariken's fortunately prepared in advance.

It doesn't look like we'll be eating for a while, Kingy. We need to get cracking with our kroketten!

This oxtail stock really needs to be strained through.

Absolutely. Yeah and that takes a little while to go through.

-Let me help you because I think this is actually getting a little bit thick.

-I can do that, Mariken.

-Yeah?

Yeah? It's funny but we are both great fans of Netherlandish food and, there's a great home cooking

tradition which we know about. There's also a fine food tradition. And I think that like that part

of northern Europe, it's one of the undiscovered gems in the food world.

-Oh, yeah. Absolutely.

-I agree with you. You often...

I often hear people saying, 'Oh! You know Dutch food is bland,' and this that...

and then sort of, no you've never tasted proper Dutch food.

-The Dutch are very particular around their palates, aren't they?

-Yes.

They know what they like and it's really based on home comfort food, isn't it?

One of the things that you find in Dutch homes for example, birthdays.

-Mm.

-We would never go out to celebrate a birthday. We wouldn't go to a pub.

The idea of going to a pub or a restaurant for a birthday, uh-uh.

It's at home. That's how you celebrate.

Family related recipes and all that, isn't it? I mean it's kind of... it's pretty special really.

But good home food doesn't come easy and we're soon put to task separating the meat from the oxtail.

Whilst Mariken sets about adding stock to her roux.

The roux is just butter and flour, with a bit of curry powder and a dash of Worcestershire Sauce.

Well, guys, done.

-Yeah?

-You make some gelatine. So about six leaves.

-Cor, six leaves!

You could set a pond with that!

We're not setting a pond though, we're setting kroketten!

And to do that we're dissolving the gelatine into more of the stock.

Have you put the jelly into the roux?

Yeah. Can I have the meat, please?

-Yes, yes. There you are.

-Yeah? OK.

-Oh, it's beautiful, isn't it?

-It looks good.

So now we've got a pan of cow glue, what's next?

This is going in the fridge, to leave to cool for say about four hours.

-Eh?

-And we'll leave it there.

More than enough time, Si, to knock up another Dutch classic.

This pea soup of Mariken's is a typically Dutch winter warmer.

It's not really the kind of pea soup I was expecting.

In fact, looking at this lot, it's more of a pig soup. Is that an ear?

Traditionally, the soup is made with a pig's head

But you need a huge pan for that. Also I thought that was a little bit gruesome.

-Yeah.

-But, an alternative is using that and the pig's ears.

-Ah ha. So there's like the knuckle, some pork mince.

-Yeah.

-And a couple of pig's ears.

-Yes. I love those, actually.

And if that's not enough, we fry off some smoked pork fat, then in with the vegetables.

-Any peas?

-No. But some smoked pork sausage. And then in with the rest of the piggy bits!

Ears?

I tell you what dude, this is no soup for a vegetarian, is it?

Hey! I spy with my little eye, something beginning with P.

-Pigs?

-No, Kingy. Peas!

Pre-soaked split peas, to be precise.

And now our pea soup can simmer away for a few hours. Hey tell you what, I'm cream crackered, me.

-Here!

-Oh-ah!

Rump...Rumpelstiltsken!

We're off. Come on.

Come on! What's the matter with you?

I think it's fair to say I've had a rude awakening.

Oh, you were asleep then, were you?

No! No he wasn't!

Well, I was, actually. Out cold.

Come on dude. We need to get these kroketten coated in breadcrumbs before chucking them in the fryer.

They might end up looking like the potato croquettes that we're all familiar with here in the UK.

These little fellows I imagine will be bursting with flavour.

In the Netherlands you can get these pre-made in every supermarket.

Why is it that you still do it and go to all that effort?

Well, basically you can't get them here.

And, does this remind you of home?

-Yes.

-Is this what defines the taste of home?

-Yeah, absolutely.

That's one of the things that I've missed most in the UK, is actually kroketten.

Aye, when you can't get something you love, you've just got to do it yourself.

I'm looking forward to getting stuck into these, dude.

And I can't wait to see how our piggy pea soup is coming along.

Oh! There's some weight in this.

Look at that.

Oh!

All we need to do now is simply fish out the meat.

Remove the flesh from the bone.

And return it to the pot.

And once we've finished frying the kroketten...

We're pretty much ready to go.

-They're probably done.

-Beautiful. Look at that.

That's what you call a spread.

-I like it round your house, it's great.

-Oh, look at that.

You lucky boys! You lucky boys!

I'm having some of those!

For the feast we've been joined by Mariken's two sons, Jerry and Wren.

Who waste absolutely no time in getting stuck into some of their mum's top quality tucker.

-I've got some mustard here if you're wanting.

-Oh, yeah. Mustard lads?

-Cheers.

Now, do you like it?

We get some good food on this programme, but this is some of the best.

-You've done well there.

-Good Thank you.

It's worth giving it a go at home because they are fabulous.

-It was a long time in the making, but the pea soup is definitely worth the wait.

-Mmh.

Oh, this is superb. I must say it's hard to leave.

Well, it seems the Dutch have added yet another string to their bow.

Yes. Clogs, canals, windmills, and now kroketten!

-That was mega lecker!

-Thank you for... for coming.

Thanks for having us and we'll see you at the Recipe Fair.

And thank you for helping us.

That's Dutch. Three times. See you at the Recipe Fair.

'Well, that's our hat trick of mums, Kingy.'

Yeah. First up is our Welsh mum, Mary, with her 'bread of heaven'...

Bara Brith. And of course, the Welsh cakes.

'Not forgetting our laugh a minute Jamaican mum Julia, and her tie a leaf parcels of pleasure.'

'And finally our Netherlandish continental kisser Mariken, with her delectable Kroketten.'

-Chuck in our spaghetti bolognaise.

-And not forgetting ze Battenberg.

And between us, we've clocked up some serious food miles.

With these mums and this food, our Taste of Home Recipe Fair will be anything but predictable.

It's the day of the recipe fair.

It may be all quiet now, but very soon our field will be a hive of activity.

A particularly colourful Gerard is already preparing his recipe swap

tent for what promises to be a bit of a busy day.

Catering for the masses in today's Community Tent, is the Oxford

African Women's Group, busy preparing their own taste of home.

-Hello, ladies.

-Hello!

-How are you?

'And on fine form as ever, are our mums who are keen to get

'cracking with their own taste of home recipes.'

So it's time to get them kitchen acquainted.

And this is your kitchen.

-Ooh!

-The Mums' Top.

We've got plenty of tables, but as you're a super team, we ought to muck in together.

-This looks totally gorgeous.

-That's your 'raison place'...

-all your bits and pieces.

-Oh!

But before cooking commences, we need to dish out the famous MKB aprons.

-Here are your Mums Know Best aprons.

-Ooh!

-Should you wish to accept the challenge.

-Pride. Oh, fantastic.

-Fantastic.

-That's it now, there's no turning back.

-Aye!

-So if you put those on.

-Well, you've got a busy day, ladies.

-We have!

-Wa-hey!

-So we'll see you in a bit.

-See you!

Aye, it can be a messy job cooking in that kitchen but we've got a crowd here waiting. Let's get them in.

-Hello. How are you?

-Hello.

-What have you brought?

-Just some scones.

-Just! Just!

-Oh!

-Yes.

-What to you is a taste of home?

-Roast dinner. Yes. On a Sunday All the family.

-Yeah.

There's a madam with loaves out.

-And five fishes?

-Oh!

-Oh!

-Look at that!

Did you manage to resist not cutting into it when it's still hot?

I made a spare one.

-Who's living in there, sir?

-Ah, it's a pie.

-Whoa!

-What's on the top?

-A bell.

-Yes.

-Because I'm a...

-Bell ringer.

-Oh, wow!

Oh, wow! Doesn't it look great.

And we hated the Christmas pudding as kids.

-Yeah?

-So, Mum used to make us these, and basically it's chocolate.

You've got a glacier cherry on! I'm in heaven.

'There are plenty of wonderful things to wrap your taste buds around here

'and it's all available for you to cook at home, on our website.'

In all their forms, pastries and cakes are a familiar taste of home

to many of our fairgoers and our Gerard is no exception.

Now one of the cakes that most reminds me of my childhood

is a ginger cake and Douglas, you're brought one you've made.

-Why does it take you back to your home? Your family.

-My grandmother was a marvellous cook.

-Absolutely.

-And that was one of her favourite cakes.

-Yeah.

-When I joined the Navy at fifteen and we used to get three weeks leave, three times a year.

-Yeah.

-And I had to go and stay with my grandmother for a week.

-A-ha.

And as I left home to go back to the Navy, ginger cake was in my bag.

It must have been a really lovely way to connect with that home life, that family life that you had.

Well, in the beginning of the 1950s, food was rationed.

-Yes.

-We didn't get a lot of food in the Navy as boys, we were always hungry.

-Yes.

-Ginger cake filled my pack.

-Ginger cake's recorded as being taken to sea.

Because it does travel really well.

-Yeah.

-From about the 1700s, when it was sort of first recorded.

-I love the raisins in the bottom, they're all sticky.

-Yeah.

Oh, that's lovely. Well, thank you very much for bringing this in.

-You're welcome.

-It's absolutely fantastic.

Well, on my table here we have not just a taste of the south-west, but a taste of Bella's home.

Mm-hm.

Tell me about your scones and clotted cream, it's one of my very favourite things.

-As everyone knows, scones are part of the Cornish heritage, along with pasties.

-Yes.

My husband is originally from Bude in Cornwall, and I moved

-down there myself when I was seven, so it's something that's always been done within both our families.

-Yes.

And now we've moved away and we live in Gloucester.

It's something that we make at any time to remind us

instantly of the seaside and being back down there in Cornwall.

That's a lovely tradition to have, to bring a bit of your home, to where you now live and recreate

your childhood with the smell of baking and what a lovely scone. Now, apparently, the best scones

all have a crack that you can just pull them apart with.

-Mm-hm.

-What a perfect thing, I've done it.

-Yes.

-And of course, then you get two surfaces begging for clotted cream and jam.

-What could be more redolent of a Cornish childhood than a scone, with clotted cream...

-That's right.

And strawberry jam.

That's a good scone.

-Gerard looks busy, doesn't he?

-He does, doesn't he?

He's very flamboyant today.

-He does with his...

-Oh! Look at those beauties.

-Hello Gerard.

-Hello, boys.

-How are you doing? Hello, everybody. All right?

-How are you doing?

-This is Doreen.

-Hello, Doreen.

-We've got lovely ham and Pease pudding sandwiches.

-Oh, yes!

-Pea and ham sandwiches.

-Yes!

-Lovely.

'Pease pudding consists of split yellow peas, simmered in water,

'salt and pepper, and is often cooked with a bacon or ham joint.'

Where have you come from, Doreen?

I was born in Newcastle but lived in Gateshead.

-These are lovely, aren't they?

-Lovely, aren't they?

-Well, look you see, it's generously filled.

-It keeps it really moist, doesn't it?

-Yes!

-Yes, of course.

Fabulous. Love it. Love it. Now that is proper evocative of home

and it's such a lovely thing to have. Thank you for bringing it.

Fantastic.

Where's Helen? Come in.

-Hello.

-Hello.

-Hello, Helen, how are you doing?

-Very well, thank you.

-What do you know about these?

Great Aunty May invented gypsy tart. It's just a recipe that was invented

before the First World War and it is said that she used to feed it

to the gypsy children that used to come down to the hop farms in Kent.

-Right.

-It's been passed down and down and it's just evaporated milk with dark muscovado sugar, but I

changed it a bit and use light, it gets that nice coffee colour.

-I really like that.

-It's incredible.

Yeah, it is, A real deep caramel flavour, oddly, as well.

We've had so many amazing things come out of the woodwork when we've been doing this series and,

-none more so than this. It's a wonderful griddle-cooked tatin blanc from Rose here.

-Right.

-And Rose's even got some pictures of how she's cooked it.

-Ah! Wow!

Which is a Welsh griddle-cooked apple pasty.

-You do that on a baking stone?

-On a baking stone, yes.

-Aye.

It's amazing how the Scots and the Welsh,

-and the Irish, held onto that griddle cooking more than the English.

-Oh, that's really good.

Look at the texture of the crust. Cos it's been done on the stone it's slightly denser, isn't it?

-It's got a lovely bite to it.

-Yes.

It's nice when it's warm with custard and ice cream.

It's working for us, it's working for us! Thank you very much.

Yeah, thank you.

Well done, Rose.

'Back in the mums' tent, Mariken's taking

'a refreshingly laid-back approach, to her marathon Kroketten cook.'

'Despite Julia getting her head down and progressing with her tie a leaf...'

'They are all finding time to enter into the spirit of the fair.

'Even before it's baked, it seems Mary's cooking up quite a stir with the Bara Brith.'

Oh! Mmm.

That is gorgeous.

'At our fairs, you are never far away from some wonderful smells of cooking.'

'So we've followed our noses, for a taste of Africa.'

'Africa's a pretty big place and its cuisine is incredibly varied.'

'But one thing you can bank on is that much of it incorporates a spicy stew with a starch filler such

'as millet, sorghum or rice

'and our crowd has wasted no time in sampling some of what they have to offer.'

Wow! That's lovely.

-Hello, ladies.

-Oh, this smells good.

How are you girls? Good to see you, good to see you.

And it's good to see you as well.

-What have you got?

-We call it huku in... in Shona.

-Huku in Shona.

-Yes, that means chicken.

-What's lurking in this pot?

I've got jollof rice here. It's cooked in Africa mostly, especially in Nigeria.

-These are traditional recipes.

-Yes.

-Oh, brilliant.

'Today's group is made up of women from all parts of Africa, who now

'call Oxford home. They come together to socialise, and, of course, cook.'

-Do you like it?

-It's lovely.

-Yeah. That's packed with flavour.

-And what are these here? What are...

-This is puff ball, a mixture of flour, sugar and yeast.

You make that look really, really easy, and I bet it isn't.

-Do you want to give it a try?

-Go on, mate.

-Well done.

-Oh, no!

-Look at...

-It's floating.

But are today's fairgoers taking to the fiery flavours?

We love the way that she cooked the rice. It's beautiful.

-I haven't a clue what it is, really.

-I've got the recipe in my bag.

-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.

Here, Dave, you did so well building that Battenberg, how about

having a crack at the meringue basket in today's skills challenge?

'In our homage to the Generation Game, we'll challenge Gerard

'to pit his skills against some of today's audience, and me!'

Well, guys, today we have probably the messiest skills challenge.

My able assistant is going to deliver a little bag of delight for everyone.

-Oh, lovely.

-So what we need to do is start from the centre.

-It's like a Catherine wheel.

Make it nice and round. We'll do a ring first, because we could fill this with fruit and cream

and then rosettes all the way round the top. The little rosettes.

Ooh.

-That's not too bad.

-No that's fab.

So that's what you need to mimic. Ready, steady... go!

'What I suppose we're looking for is a slightly more architectural meringue.'

'With some strong walls to contain all that cream and fresh fruit.'

Don't go too high too soon!

'You need your meringue to be as fluffy as possible, so try adding a splash of vinegar to firm it up.'

That's mega, that!

Oh, give us a go.

Geroff!

'Time's up and Gerard needs to make a decision, but will he be bowled over by any of today's efforts?'

'Some are more basket-case, than basket.'

'But it's a bad workman who blames his tools.'

'And it's a good steady hand that seems to be the vital ingredient for today's winner.'

You win. Oh, well done!

Hey!

Beautiful.

'But it's not the winning that matters, it's the taking part.

'Talking of which, how are our mums?'

'Looks like Mary's cakes are proving as popular as ever.'

-Know what it tastes like? A scone.

-'They're certainly not scones,

'but they are almost SCONE now.'

'Dude, that was awful.'

-Do you want to tie it?

-Oh, yeah.

-You've got to tie...

'It seems our mums are all team players, and tie

'a leaf is something that benefits from a spare pair of hands.'

-Make a little bow.

-It's cool, isn't it?

It's proper family cooking, there's no way you could do this on your own.

'Back in the little top, the recipe swapping continues.'

Well, what a brilliant carrot cake. Is this your sort of

family favourite, a real taste of home for you?

Yeah. Mum used to make it.

-Right.

-And then when I left home I stole the recipe and I stole her Tupperware as well, to make it.

-When you left home you took that taste with you?

-Yeah.

So that you'd always be reminded of your childhood.

Yeah, I make it for my other half and he loves it, and I make it

for all my friends when they come to stay so...

They actually request me to make carrot cake when they come.

What's on the topping? Nuts, is it?

-Coconut on top and cream cheese icing.

-I love that.

-Yeah.

-My mum made carrot cake when we were little. I think she called it passion cake.

-Mm.

I'm not sure where the passion came from. That's probably why she left home, but can

we spoil it by cutting into it?

-Yeah. Feel free.

-Now does your mum still make it for you when you go home?

No, I have to take it round because she's given up making it.

-I'm not surprised since you stole the box.

-Yeah.

-It looks fantastic.

Normally, I'd be delicate but I love carrot cake, so...

-No. You tuck in.

-Ooh!

That's fantastic.

What could be more delightful than this wonderful Spanish omelette, Tessa?

I know this reminds you of your father.

-It does.

-Tell me the story.

-My father's always made this for us

when we've been hungry, come home from school, if we have people round for drinks, he makes one and

cuts it up, but originally it came from his father,

who was a chef at the Olde Bell in Hurley. This was...

-I know it's one of the oldest pubs in the UK, isn't it?

-It is.

-So he was a chef.

-Yes.

-But he took this recipe from this commercial kitchen... a professional kitchen.

-Yeah.

-Into your home kitchen.

-That's right.

-And your father's passed it down to you.

-Yes.

-So that lovely smell of fried potatoes...

-Garlic...

And eggs, that must really fill the house and remind you away of your father when you're cooking it.

-Yes, it does It does yes Very much.

-Can I have a little taste?

-Of course.

A Spanish omelette in Spain also goes under the familiar name

of tortilla. The key ingredients are potatoes and eggs, and whatever else takes your fancy.

-You can smell the garlic in it, it's coming up.

-Yes, and it is quite hot, but again it's

-great for picnics so, for this sort of thing it's fantastic.

-And that's a real taste of home, isn't it?

-Yes, I'm glad you enjoyed it.

-Mm. Thank you very much indeed.

Let's see how the mums are doing. It looks hazy.

-Is it?

-Hello, ladies.

-Hey!

-How are you getting on?

-Come and join our production line.

-It's all hands to the croquette, isn't it?

-Yeah, yeah, yeah.

-I'm just slightly concerned. You have done your bits, haven't you?

-We have, actually.

-Yeah, I think so.

-Ah!

Yeah, yeah, yeah, yeah.

-Little bundles of joy.

-Tie leaves. My little blue drawers.

-Ah, brilliant.

-Mary, how's your Bara Brith doing?

My Bara Brith is in the oven, and my Welsh cake dough is kind of ready to go.

Look at these three happy smiling faces!

The time has come, dear Simon, for us to do some cooking, to transport all these good people to

the warm bosom of our fireside, with a taste of something sublime. Avante!

And now for a taste of home that our mams were certainly more than familiar with.

-Wa-hey!

-Thank you!

Thank you very much.

Now, our taste of home, it's a real old-fashioned one.

We're going to be cooking liver, bacon and onions

-with spinach and mash.

-Oh, it's great.

-But how often do you kind of

have it and say, "I'm not having that again cos it's horrible"?

And how often do you have it when the said liver is a bit chewy?

Well, in fact one could sole your shoes with it.

-Indeed.

-We're going to show you how to do liver, bacon and onions where you end up with a nice gravy

for your mash, you've got your liver that's juicy, and it's all lovely.

We're not using any old liver, we're using lamb's liver. Have you got it?

Tender, nice, juicy.

-Yeah.

-Ooh!

One thing that makes this dish homely, is its simplicity.

Firstly, season your flour with a spot of salt and pepper, and then dust your liver in it.

But whilst you're doing that, heat up a pan of oil and butter.

A lot of people are squeamish about offal. They don't like it Not as bad as the Americans, though.

The Americans can't even mention it.

One term they have for offal is, variety meat.

When your oil and butter are nice and hot,

it's time to sear your variety meat, but only a minute each side.

-That liver's spitting.

-It is.

-Like yours after a few pints!

The recipe calls for one small sliced onion. Look at that.

LAUGHTER

How many of you like offal?

That's cos you're all skint, isn't it?

Caramelise half of your enormous onion, accordingly.

And then start frying your streaky bacon. Rind-less, preferably, as you don't want any chewy bits.

So what we're going to do, is we're going to put some flour in.

This will give us like a nice thick gravy.

So the next thing that we put in, is some beef stock.

Now to that, I know it may seem a bit crass but it works, a spoonful of tomato ketchup.

Don't look at us like that, sir! I promise you...

-Did you see that? He was looking quizzical then and he just went... oh!

-I know.

Sprinkle on a little more salt and pepper.

Then we're ready to put in the liver. It'll only need to cook for about three to four minutes.

Just enough time to wilt some spinach leaves, to go with our mashed tatties.

Just for health reasons I'm just straining that excess butter off the spinach.

And putting it into the... Oooh!

-That's why we're mates!

-A little rolly poly of spinach.

The liver and bacon.

The variety meat special. Ooh! Shall we put three in like a little stack?

Oh!

And there we have it, the Hairy Bikers' liver, bacon and onions.

It's our taste of home, that's anything but offal.

Thank you!

Oh, Kingy, I'm excited. Liver and bacon for tea tonight!

Aye, dude, but there's plenty of other recipes that have caught the eye of today's visitors.

So what tasty treats have you uncovered?

-Beef and tomato pie.

-Aye.

-And win or lose stew.

-Ooh, what's that?

-What's that?

A beef stew but you throw everything in, and hope for the best.

Yeah. Win or lose. You never know until you taste it.

-You never know what you're going to get.

-Now what have we got here?

-What little treats have you got?

-I've got the rice and chicken, and the lamb Shrewsbury.

Brilliant. What little treasures have you found different?

I've got loads of cake recipes. Mum's just started a market stall in our local market.

-You're pinching all the recipes.

-You betcha!

-That's what recipes are for.

-Yeah, it's lovely. Sharing, not pinching.

-Yes.

It's been a cracking day, but with most of our visitors now gone,

it's about time we assembled our united nations of food for our all important finale...

the banquet.

Well, welcome to the Mums Know Best, Taste of Home Banquet. Now we've got fireside dishes.

It's an eclectic mix, and it's firesides all around the world, and it might come together

in a jumble but it's all going to be tasty, and mean something to the people who made them

and our first mother tonight is Mariken with her oxtail kroketten!

And the next lady down the staircase, yes, is our Julie with her tie leaves.

Hey!

Thank you! And last but by no means least, Mary with the lovely Bara Brith.

Oh, well done, Mary.

And thank you!

And not forgetting our taste of home, spaghetti bolognaise and of course, liver and bacon.

Buon appetito. Hey!

-Who wants some liver and bacon?

-Yeah!

'Hey, Si, if there's one thing our taste of home has confirmed...'

'It's that us Brits are as keen as ever to embrace influences from all over the world.'

'It really doesn't matter where you're from.'

'Tasty home-cooked food, it seems, is an international currency.'

So ladies, what do you think of our tastes from home?

I didn't know anything about Dutch cooking or Jamaican cooking, and I

guess you didn't know much about Welsh cooking.

But there's a common language, and we've got so much to share.

The lovely thing about it has been getting to know about other people's tastes from home.

I've learnt so much, and it's so good to see what

people are doing with food, and the enthusiasm that people have for food, and we talked together.

Oh, it's lovely because I've tried a lot of things I really wouldn't eat normally, and I have.

-So what is your new family classic?

-I would take the liver.

I think the idea of an organ was a bit urgh!

When they brought it round I thought oh, I'll give it a go and, loved it, I really liked it.

It was soft and succulent and full of flavour.

Spaghetti bolognaise is a real home meal for me. Yes.

-So that's delicious.

-My favourite meal tonight was the kroketten.

They filling's so nice, so tender and sweet.

'And now time for the sweets.'

Who'd like some Battenberg?

Having Battenberg,

homemade, is a real treat, because it's really really good.

'And don't forget the recipes for all of the food you've seen today

'are available on the Mums Know Best website.'

The fruitiness of the Bara Brith embodies childhood tea-time, really.

All of it was just really nice. It was just different

to do different things.

A real revelation, but everything has been terrific, I've really enjoyed it.

I'm going to cook them all! Absolutely.

What a privilege to see the three mums working so well together,

you know, sharing a taste of home with each other!

You're right, because

we're going to go away with a little taste of each other's lives.

Yeah. Well, we're going back for another nibble. Ta-da!

Join us next time on Mums Know Best,

-as we go al fresco.

-We cook food over an open fire.

We discover food with a Spanish heart.

-Albondigas.

-Yeah.

-Albondigas.

-There you go! Only a castanet away now!

And I get to eat the best of it on my own.

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