0:00:02 > 0:00:05There's something happening across Britain.
0:00:05 > 0:00:08I know! Mams everywhere cooking their families' tea.
0:00:08 > 0:00:11Yeah And the best thing is, we're on a mission to eat it!
0:00:11 > 0:00:15Well, kind of. We're on a mission to discover and celebrate it.
0:00:15 > 0:00:19There's recipes that have been handed down through generations.
0:00:19 > 0:00:22And where we find 'em, we're going to share 'em.
0:00:22 > 0:00:26Digging deep under the crust for little nuggets of history.
0:00:26 > 0:00:27And then there's the recipe fair!
0:00:27 > 0:00:32Oh, I love that bit. All those recipes coming straight to us.
0:00:33 > 0:00:36Hey! It's another Mums Know Best recipe fair, in a field.
0:00:36 > 0:00:39Yes, we've got sun, rain, hail, shine, grass, clouds - the lot.
0:00:39 > 0:00:42Oh, and today's exploration of alfresco dining.
0:00:42 > 0:00:45Yes! Things that taste better outside.
0:00:45 > 0:00:47- Hello.- How are you? Pleased to meet you.
0:00:47 > 0:00:52- We know loads about alfresco cooking.- But are we going to end up doing it in the rain?
0:00:52 > 0:00:56I don't know. That's for nature to decide. That's the whole charm of eating outside.
0:00:56 > 0:01:00We'll be tracking down three families with a passion for the outdoors.
0:01:00 > 0:01:03People who cook perfect food for the sunshine...
0:01:03 > 0:01:06When you eat outside, you don't have to eat curly sandwiches.
0:01:06 > 0:01:09Oh! That's heaven.
0:01:09 > 0:01:11'People who like to cook in a field...'
0:01:11 > 0:01:13Any man that uses lard is a mate of mine!
0:01:13 > 0:01:17'And we cook our own food perfect for eating in the garden.
0:01:17 > 0:01:19'Or, for a little boating trip.
0:01:19 > 0:01:23'We know that you like to get busy in the kitchen, so every recipe
0:01:23 > 0:01:26'you see is there for you on the Mums Know Best website.
0:01:26 > 0:01:31'We have collected literally hundreds of them. And you know what that's taught us?
0:01:31 > 0:01:35'That when there's food to be cooked, our mums really do know best.'
0:01:57 > 0:02:00Before each recipe fair, we set ourselves a challenge.
0:02:00 > 0:02:04We set out to find three home cooks who epitomise the theme of the fair -
0:02:04 > 0:02:08in this case, those who cook great food for eating outdoors.
0:02:08 > 0:02:12And, I have to say, when we heard from our first mum, we knew we were onto a winner.
0:02:12 > 0:02:17We could visit mums in rainy old Blighty, or go to sunny Spain.
0:02:17 > 0:02:19Are you mad? Let's go to Spain!
0:02:19 > 0:02:23- Hola, hombres! Como estas? - Oh, mwah, mwah!
0:02:23 > 0:02:29'Rebecca wrote to us to tell us about the Spanish food she cooks.'
0:02:29 > 0:02:31SHE SPEAKS IN SPANISH
0:02:31 > 0:02:35She grew up in Spain, but now lives in the UK with Ian, her husband,
0:02:35 > 0:02:40Amelie, their daughter, and a new baby on the way.
0:02:40 > 0:02:44So, welcome, come and meet Amelie, my daughter.
0:02:44 > 0:02:47'Ian and Amelie get to enjoy Rebecca's Spanish cooking,
0:02:47 > 0:02:51'because she was taught classic dishes by her family in Madrid.
0:02:51 > 0:02:55- My daughter, Amelie. - Ah!- She's fast asleep.- Sssh.
0:02:55 > 0:02:59'We turned up just as she was making the iconic dish - tortilla.
0:02:59 > 0:03:03'It's a recipe from her mother who died two years ago,
0:03:03 > 0:03:06'but Rebecca still follows her instructions precisely.'
0:03:08 > 0:03:14Mum made me wait until I was a certain age, until I was a woman, as it were,
0:03:14 > 0:03:17And as soon as she said I was ready, she just went,
0:03:17 > 0:03:19"Right, here." Initiation.
0:03:19 > 0:03:22- We do a good tortilla, don't we?- We do. We do.
0:03:22 > 0:03:25- Not as good as mine, though, of course.- Oh, yeah?
0:03:25 > 0:03:28You see, it lacks that generations of Spanish woman behind me.
0:03:28 > 0:03:32They'll all be standing behind me now going like that. Arms folded.
0:03:32 > 0:03:36- Looking at you, "Men shouldn't be in the kitchen." - You better get this right!- Yeah.
0:03:36 > 0:03:40Tortilla, which means "little cake" in Spanish,
0:03:40 > 0:03:45is a potato and onion omelette. It starts with cooking down onions.
0:03:45 > 0:03:49- It's a lot of onions.- You want a nice, big, fat, juicy onion.
0:03:49 > 0:03:52- You want a Spanish onion. - That's the thing!
0:03:52 > 0:03:57- Yes.- And it does look a lot, but when they cook down, they go really nice and soft and sweet.
0:03:57 > 0:04:01'Rebecca is using floury potatoes like we do.
0:04:01 > 0:04:03'But we then usually shallow fry them.'
0:04:03 > 0:04:07This is the secret. And this is how my mum always did it,
0:04:07 > 0:04:12- and even my nana, who didn't have a deep fat fryer, used to do it in a hot pan of oil.- Right.
0:04:12 > 0:04:16- All you do is put it on about 160. So it's quite a low one.- Yeah.
0:04:16 > 0:04:21And you leave it, and you leave it for a couple of minutes, so they go soft
0:04:21 > 0:04:25If you're using four large potatoes,
0:04:25 > 0:04:28you need about three medium eggs, or a couple of large ones.
0:04:28 > 0:04:34'Salt to season the tortilla gets mixed into the eggs.'
0:04:34 > 0:04:37I'm going to put the onions in first.
0:04:37 > 0:04:41- You use the frying pan to cook? You're not going to make the tortilla in there?- I am.
0:04:41 > 0:04:43- Oh, you are.- Because it's had the onions in it,
0:04:43 > 0:04:47- it's got the flavour of the onions which is really nice. - Recycled flavours.
0:04:47 > 0:04:53Yeah. So you don't need to clean your pan, or anything like that. Put your potatoes in there.
0:04:53 > 0:04:56And you're just going to add your eggs on top.
0:04:56 > 0:04:59Oh! Are you not worried about the eggs scrambling on the potatoes?
0:04:59 > 0:05:03- Not at all. You're just going to take your fork, and you...- Ah!
0:05:03 > 0:05:08You smash it up a bit, and all it does is allow you to mix it all the way through.
0:05:08 > 0:05:10This is bordering on genius. I mean, it is.
0:05:10 > 0:05:16- Well, thousands upon thousands of families can't be wrong, can they? - Techniques!- No.- Absolutely not.
0:05:16 > 0:05:20'Rebecca has the tortilla on a really low heat.'
0:05:20 > 0:05:25It's quite difficult to gauge when it's done, so you just have to lift the edges slightly,
0:05:25 > 0:05:29- and you can just see a slight browning underneath. - That looks perfect.
0:05:29 > 0:05:33'It takes about five minutes until the bottom starts to brown.'
0:05:33 > 0:05:34Do you flip it?
0:05:34 > 0:05:36No! It's not a pancake!
0:05:36 > 0:05:39I was just asking! You know! I mean, folk might want to know.
0:05:39 > 0:05:44So that's nearly ready to turn, actually. And all you're going to do is slide it onto the plate.
0:05:44 > 0:05:48- It's important you have a big enough plate. Put your pan on top.- Ah!
0:05:48 > 0:05:53Here's the tricky bit - make sure it doesn't fall over. All you're going to do is flip it over.
0:05:53 > 0:05:56I asked you before if you flipped it, and you said "It's not a pancake!"
0:05:56 > 0:06:01- That wasn't a flip. It's a slide, it's a slide.- Slide.- Slide.
0:06:01 > 0:06:04You just keep cooking it like that, really. You ignore it for a while.
0:06:04 > 0:06:07While I'm doing it, I make other dishes at the same time.
0:06:07 > 0:06:10'That's what she's been doing. From her recipe book,
0:06:10 > 0:06:13'she's already whipped up several dishes which together
0:06:13 > 0:06:18'create one of Europe's greatest alfresco dining experiences - a proper tapas meal.'
0:06:18 > 0:06:22- Boomer's Albondigas. - Boomer. Boomer is my nana.
0:06:22 > 0:06:25We called her Boomer because she had a booming voice.
0:06:25 > 0:06:29- It's her meatball recipe. - Albondigas. It's a great word.
0:06:29 > 0:06:31Al-bon-dingas. Isn't it a great word?
0:06:31 > 0:06:33- Albondigas. - BOTH: Albondigas.
0:06:33 > 0:06:36Yes. There you go! You're a castanet away now.
0:06:36 > 0:06:39- It makes me go all funny that.- Oh. Ooh!
0:06:39 > 0:06:44'Nana Boomer's albondigas are keeping warm on the stove.
0:06:44 > 0:06:46'I bet she flipped those meatballs!
0:06:46 > 0:06:50'Along with Uncle Roberto's gambas al ajillo.
0:06:50 > 0:06:53'Which I expect means flipped prawns.'
0:06:53 > 0:06:57'And chickpea and steak cocido stew.
0:06:57 > 0:06:58'I'll shut up now.'
0:06:58 > 0:07:01So this is done.
0:07:01 > 0:07:05So, again, I'm just going to slide that onto there.
0:07:05 > 0:07:07And it's ready.
0:07:07 > 0:07:12'That, my friend, is a tortilla worthy of a Spanish passport.
0:07:13 > 0:07:17'Traditionally, tapas was a slice of meat or bread
0:07:17 > 0:07:21'placed over one glass of sherry to stop flies buzzing into it.
0:07:21 > 0:07:23'You can serve anything as tapas these days.
0:07:23 > 0:07:28- 'It's just come to mean a small portion.- But Rebecca's tapas -
0:07:28 > 0:07:29'whoa, what a selection.'
0:07:29 > 0:07:34Look at that! Look at the colours in it. It's vibrant and lovely and...
0:07:34 > 0:07:39And it just shows when you eat outside, you don't have to eat curly sandwiches.
0:07:39 > 0:07:42'I've got to try the tortilla that's staring me in the face.'
0:07:44 > 0:07:46Oh, that's heaven.
0:07:46 > 0:07:49- Now that is wonderful. - It's so sweet, isn't it?
0:07:49 > 0:07:54That is absolutely gorgeous. How can you get those flavours out of eggs, potatoes, onions?
0:07:54 > 0:07:59- Because that's fundamentally it. - And who doesn't have that at home? - Oh, it's gorgeous.
0:07:59 > 0:08:03'Rebecca talked us through how she had made the other dishes on the table.'
0:08:03 > 0:08:08For the gambas al ajillo, you start off with a really nice extra virgin olive oil.
0:08:08 > 0:08:11You need to add chopped onions, chopped garlic,
0:08:11 > 0:08:15chopped chillies, and then you add paprika - use the spicy stuff.
0:08:15 > 0:08:17Leave it to cook for about ten minutes
0:08:17 > 0:08:21till all the flavours infuse, and then you just throw your prawns in.
0:08:21 > 0:08:26- The prawns are quite spicy, aren't they?- Well, yeah, that's the chilli that's in there.
0:08:26 > 0:08:28Oh, it's just absolutely wonderful.
0:08:28 > 0:08:30Loads of flavour, spice... Ah!
0:08:30 > 0:08:36'And Nana Boomer's albondigas are a rich meaty tomato-y mouthful.'
0:08:36 > 0:08:40All it is is your mince. We're going to add some chopped onions, chopped garlic,
0:08:40 > 0:08:43a couple of tablespoons of dried parsley. It has to be dried.
0:08:43 > 0:08:46Breadcrumbs and egg.
0:08:46 > 0:08:50You roll it in your hands and you fry it really gently.
0:08:50 > 0:08:56Take it out, don't worry if it's not cooked all the way through, because you'll add it back later.
0:08:56 > 0:09:01'The rich sauce is flavoured with carrots, onions, garlic, parsley and saffron,
0:09:01 > 0:09:03'boiled together for ten minutes.'
0:09:03 > 0:09:08- You just add your meatballs in at the end, and it just brings the flavour.- It's lovely.
0:09:08 > 0:09:11- It tastes gorgeous. - How many of these will we take to the recipe fair?
0:09:11 > 0:09:14- It's all so good. What's your favourite?- Gambas.
0:09:14 > 0:09:18My uncle Roberto's gambas - he knows what he's doing with fish.
0:09:18 > 0:09:22- Definitely.- You have to educate the world on your tortilla.- Definitely.
0:09:22 > 0:09:24And you've got to bring al-bon-dingers with you!
0:09:24 > 0:09:29- Can you bring the lot?- I can, yeah. I'll stick it all in a Tupperware and away we go.- Fantastic.
0:09:29 > 0:09:31See you! Bye bye!
0:09:31 > 0:09:34'Rebecca's recipes are going to bring the authentic taste
0:09:34 > 0:09:38'of eating outside in the Spanish sunshine right to our recipe fair.
0:09:38 > 0:09:41'I know! That tortilla was definitely flipped though.
0:09:45 > 0:09:49'Right, Si, it's our turn to cook some alfresco patio food.
0:09:49 > 0:09:52- 'Fair dinkums. Time for a barbie, mate?- No!
0:09:52 > 0:09:57'This is a barbie-free zone. But we are going to take our viewers to our own house.
0:09:57 > 0:10:00'You mean...our special secret house? I don't know.
0:10:00 > 0:10:01'Oh, it'll be great!
0:10:01 > 0:10:04'But what's that got to do with cooking alfresco?
0:10:04 > 0:10:06'Oh, don't be so literal, Kingy.
0:10:06 > 0:10:10'Viewers, welcome for the first time on TV, to our own secret house.'
0:10:10 > 0:10:14- Dave?- What, mate?
0:10:14 > 0:10:19- I think I'm going to open a window and let a bit of breeze through.- Good lad.
0:10:22 > 0:10:24Tea, mate?
0:10:24 > 0:10:25Oh, belting.
0:10:25 > 0:10:28- Ah, lovely.- Cheers.
0:10:28 > 0:10:31SLURPING Ah.
0:10:31 > 0:10:35Well, you're very privileged. Welcome to our summer house.
0:10:35 > 0:10:37- It's fabulous, isn't it?- It is.
0:10:37 > 0:10:39We'll show you outside - we've got a lovely pool.
0:10:42 > 0:10:43Is it nice out there, Dave?
0:10:43 > 0:10:45- WATER SPLASHES - Beautiful.
0:10:45 > 0:10:49'As you can see, we designed the house along the clean modern lines
0:10:49 > 0:10:51'of a trendy Manhattan loft apartment.'
0:10:51 > 0:10:56You've just walked through a cupboard! The door's here! Honestly!
0:10:56 > 0:10:59It's there. That's the door. Would you like a cup of tea?
0:10:59 > 0:11:01Don't be ridiculous. You're in the closet.
0:11:01 > 0:11:06'Generally we do get on quite well when we're here, but we do see a lot of each other.'
0:11:06 > 0:11:10- Shall we do some cooking? - Yeah, let's cook kievs.- Kievs.
0:11:10 > 0:11:12And there is only one chicken kiev.
0:11:12 > 0:11:17As cooked by Dave's partner, Lil. They're fabulous.
0:11:19 > 0:11:22'There are lots of similar recipes...'
0:11:22 > 0:11:24Isn't this lovely?
0:11:24 > 0:11:28'..from Italian pollo sorpresa to French chicken roulade.'
0:11:28 > 0:11:30You would often think they were just eaten indoors.
0:11:30 > 0:11:34But we found differently, cos the chicken kiev is an alfresco dish, isn't it?
0:11:34 > 0:11:38Yeah! My partner Lily, she's Rumanian and her home,
0:11:38 > 0:11:41it's a quarter of a mile from the Ukrainian border, where Kiev is,
0:11:41 > 0:11:43and they eat a lot of it there.
0:11:43 > 0:11:47Quite often, they'll take it outside, cold, like we would a Scotch egg,
0:11:47 > 0:11:50and have it with a cucumber salad. That's what we're doing.
0:11:50 > 0:11:54I've butterflied a chicken breast,
0:11:54 > 0:11:56and then put the cling film over the top of it.
0:11:56 > 0:11:59Nice and gentle, just start to beat it out.
0:11:59 > 0:12:03You don't have to be too brutal, but you do have to get it nice and flat and thin.
0:12:03 > 0:12:06'The version we cook in Britain is actually the American one,
0:12:06 > 0:12:09'invented in New York for Russian immigrants.
0:12:09 > 0:12:13'It became really popular with frozen food manufacturers in the '80s,
0:12:13 > 0:12:18'but Lil's is the original one from Kiev, and it's much better.'
0:12:18 > 0:12:24By giving the chicken a bit of a hammer, it ensures that you get really tender juicy chicken breast.
0:12:24 > 0:12:29But the perennial problem is how you get your stuffing in your chicken kiev.
0:12:29 > 0:12:33This is Lil's way. It doesn't burst, it doesn't leak. I've got some butter.
0:12:33 > 0:12:37And one thing I caught once in the kitchen - that I never thought was in there -
0:12:37 > 0:12:39it's cheese. Just cheddar, just ordinary cheese
0:12:39 > 0:12:43- It gives it a richness, a wonderful taste.- It's a good thing.
0:12:43 > 0:12:47I always know I'm in for a good night when I come home, I can smell the kiev smouldering away,
0:12:47 > 0:12:52- She's got that Rumanian accordion music on - I know it's a night of passion.- Honestly!
0:12:54 > 0:12:57# I want to break free... #
0:12:57 > 0:12:59I like an upright, you know.
0:12:59 > 0:13:02VACUUM CLEANER WHIRRS
0:13:02 > 0:13:05Oh, for goodness sake, keep the noise down, Freddie!
0:13:05 > 0:13:09SHOUTS: You should see the state of our rug, bringing it in from the garden!
0:13:09 > 0:13:12And you've got to have garlic, haven't you?
0:13:12 > 0:13:15About three cloves will do.
0:13:15 > 0:13:16- Clear off. - CAT MIAOWS
0:13:16 > 0:13:19It's nothing to do with the cat! It's your feet!
0:13:19 > 0:13:22Have some garlic, that'll shut you up.
0:13:22 > 0:13:25Garlic goes in with the butter and the cheese.
0:13:25 > 0:13:28Chop up a bunch of parsley, and what's nice is you get
0:13:28 > 0:13:32this lovely green nugget of garlicy butter and loveliness.
0:13:32 > 0:13:35And what she always does as well is two spring onions.
0:13:35 > 0:13:38MIAOWING What have you done to the cat?
0:13:38 > 0:13:39It stinks of garlic!
0:13:39 > 0:13:44'This is the secret of how to get the filling into your Kiev without it leaking everywhere.'
0:13:44 > 0:13:47You take the filling, and what she says is,
0:13:47 > 0:13:50she makes a little baguette shape out of it, like so.
0:13:50 > 0:13:52Take the chicken...
0:13:52 > 0:13:56A bit of seasoning, some salt and some pepper.
0:13:56 > 0:14:01Now all we do is we roll this up. Because the chicken's been beaten, there's plenty of acreage,
0:14:01 > 0:14:03and the chicken's slightly kind of sticky.
0:14:03 > 0:14:06- You have to roll it quite tight... - Yes.
0:14:06 > 0:14:09- That's important, isn't it?- Yeah.
0:14:09 > 0:14:13'The kievs get dipped in flour, then egg,
0:14:13 > 0:14:16'then doused in breadcrumbs.'
0:14:16 > 0:14:21We've heated the oil up to a gentle rumble. Now put them in seam-side down.
0:14:21 > 0:14:23One...
0:14:23 > 0:14:25Two...
0:14:25 > 0:14:26Look at that, brilliant.
0:14:26 > 0:14:29RUNNING TAP WATER
0:14:32 > 0:14:37'We're going to make Lil's Rumanian cucumber salad as well. It goes perfectly with a picnic.'
0:14:37 > 0:14:40What I'm going to do with the cucumber is take a potato peeler -
0:14:40 > 0:14:43we've washed the cucumber, make sure you do that -
0:14:43 > 0:14:47and then just draw the potato peeler down it, so you get lovely, lovely ribbons.
0:14:47 > 0:14:51- Lil always skins the cucumber first. - Does she?- Yeah.- We're on the telly,
0:14:51 > 0:14:53we want a bit of colour and a bit of greenery!
0:14:53 > 0:14:55Oh, fair enough, then.
0:14:56 > 0:15:00Do you want to see me photo wall? Come on.
0:15:00 > 0:15:03Oh! Dave and his photo wall. Honestly.
0:15:03 > 0:15:08What I've done is, it's like a collage. You know those wonderful Victorian homes
0:15:08 > 0:15:12where you have that wall of photos? That one, that's me and Kingy in the Atlas Mountains.
0:15:12 > 0:15:15I was following King up a mountain pass.
0:15:15 > 0:15:18The road was gravel! I couldn't believe we did that.
0:15:18 > 0:15:23That one, that's in Namibia, where we made a barbecue in the sand dunes. We had zebra burgers.
0:15:23 > 0:15:26'If you can tear yourself away from Dave's photo wall,
0:15:26 > 0:15:31'keep an eye on your kievs. Keep turning them, and about 15 minutes should see them perfect.
0:15:31 > 0:15:34'The salad is really easy to put together.'
0:15:34 > 0:15:35Some sour cream...
0:15:37 > 0:15:39And some mayonnaise.
0:15:39 > 0:15:45And some of that wonderful Eastern European spice, paprika, for colour and flavour.
0:15:45 > 0:15:49Then we just garnish that with some sliced hard boiled eggs.
0:15:49 > 0:15:51- Now it's time to serve up.- Lovely.
0:15:52 > 0:15:56Resting, or even allowing the kiev to cool, won't harm it at all.
0:15:56 > 0:16:01The chicken will be tender from the bashing, and the filling will be held together by the melted cheese.
0:16:01 > 0:16:04The thing is, it's going to taste
0:16:04 > 0:16:09so much better when we eat it outside this fusty old house.
0:16:09 > 0:16:11Come on, mate.
0:16:15 > 0:16:17- Shut the door, keep the cat in. - MIAOWING
0:16:17 > 0:16:21- I don't want it sniffing round the chicken.- Oh!- Oh, heaven.
0:16:21 > 0:16:23Oh, the pool is looking lovely.
0:16:23 > 0:16:25It is! That algae cleaner's worked a treat.
0:16:25 > 0:16:27Mmm.
0:16:27 > 0:16:32It's really authentic, but I think the spring onions and the cheese,
0:16:32 > 0:16:34they make all the difference.
0:16:34 > 0:16:37The thing is all the butter ensures the chicken stays juicy.
0:16:37 > 0:16:41- There's nothing, there's not one spot of it leaked.- I like the salad.
0:16:41 > 0:16:46- Mmm. It's lovely, isn't it?- There's a lovely fresh note to it.- Yeah.
0:16:46 > 0:16:48So why do you think food tastes better outside?
0:16:48 > 0:16:52Think about fish and chips, you know, it tastes better out of a newspaper,
0:16:52 > 0:16:55when you eat them outside next to the beach.
0:16:55 > 0:16:58Oh! Yes, it is the air. You feel you can breathe...
0:17:00 > 0:17:03'Back on our search for cooks with alfresco credentials,
0:17:03 > 0:17:08'we've left the bikes behind and are walking the footpaths of Hungary in search of some outdoor cooks.'
0:17:08 > 0:17:13Blimey. We should be able to smell the paprika, you know.
0:17:13 > 0:17:18'Don't listen to him! This is Leicestershire. But we are looking for some Hungarians.'
0:17:18 > 0:17:20See? See! I told you!
0:17:20 > 0:17:22This is posh camping. Hello!
0:17:22 > 0:17:25- How are you? It's good to see you.- Hello, mate.
0:17:25 > 0:17:27Karl and Marika are brother and sister.
0:17:27 > 0:17:31Their late father was Hungarian, and now they keep that heritage alive
0:17:31 > 0:17:32for their own children
0:17:32 > 0:17:35by re-enacting the lifestyle of the Magyars,
0:17:35 > 0:17:38their nomadic Hungarian ancestors.
0:17:39 > 0:17:40Hello, Marika!
0:17:40 > 0:17:44'Steady on, mate. They just go camping sometimes.'
0:17:44 > 0:17:49- We bring the bograc, which is the traditional Hungarian... - What's that called?- A bograc.
0:17:49 > 0:17:53The farmers or the sherpas put the food in, go out and do the day's work,
0:17:53 > 0:17:56and then they come back later for a slap up...
0:17:56 > 0:17:58- And it's all done. - It's all ready for you.
0:17:58 > 0:18:03Marika and Karl are cooking us two Hungarian recipes.
0:18:03 > 0:18:06First, a porkolt stew.
0:18:06 > 0:18:08That's that, let's make the porkolt.
0:18:08 > 0:18:10'Porkolt is a traditional meat dish
0:18:10 > 0:18:15'from the ancient nomadic inhabitants of Hungary - the Magyars.'
0:18:15 > 0:18:20- First things first, it's always lard.- Any man that uses lard is a mate of mine!
0:18:21 > 0:18:25- I hate to use cliches but here's something I prepared earlier.- No!
0:18:25 > 0:18:27Well, OK, you be Fanny, I'll be Johnnie.
0:18:27 > 0:18:33- Sorry?- Do you know what I mean? Fanny Cradock and Johnnie Cradock. - Oh, right, OK!- Give over, will you?
0:18:33 > 0:18:36'Onions and garlic are the base of this stew,
0:18:36 > 0:18:42'which would have been cooked exactly like this by the nomadic Magyars. Well, apart from the Tupperware.
0:18:42 > 0:18:47'Their ingredients would be cooked in one pot, probably on grass next to their tents, like us.'
0:18:47 > 0:18:51Right, we're going to add the paprika now, and we need to take it off the heat.
0:18:51 > 0:18:54That's a definite, otherwise we're going to burn it.
0:18:54 > 0:18:58'If you burn paprika, the natural sugars in it will become bitter,
0:18:58 > 0:19:02'so Karl is adding chicken stock to lower the temperature of the pan.'
0:19:02 > 0:19:07- I'd probably put two tablespoons, sort of.- Two tablespoons.
0:19:07 > 0:19:11You know those...the paprika that you get in the glass jars?
0:19:11 > 0:19:13Well, Karl's just put two of them in!
0:19:13 > 0:19:17BOTH LAUGH So you need to think bigger, and don't be shy.
0:19:19 > 0:19:22What we've got here is the belly pork.
0:19:22 > 0:19:25- If you look at that now, there's no liquid in there.- No.
0:19:25 > 0:19:30- Next time you look at that, that'll be a third full of juice.- Juice.- Yeah.
0:19:30 > 0:19:35'Karl lowers the heat by raising the pot and leaves the pork to simmer,
0:19:35 > 0:19:37'which gives us a chance to ask his mum
0:19:37 > 0:19:41'how they've ended up cooking Hungarian classics in Leicestershire.
0:19:41 > 0:19:45'The story all starts with their father fleeing the Hungarian Revolution in 1956.
0:19:45 > 0:19:52'And ended up outside the grocer's shop where their mum was working.'
0:19:52 > 0:19:56I was in the shop window and then this whole lot of Hungarians
0:19:56 > 0:20:00came to the window! And I was frightened to death.
0:20:00 > 0:20:04The Hungarians are coming! Hide the cornflakes!
0:20:04 > 0:20:08- What was it that attracted you to him?- I don't know, really.
0:20:08 > 0:20:13'Karl's dad might have been quite a looker, but he was a great cook too.
0:20:13 > 0:20:18'And it's time now to add more peppers to the stewing porkolt.
0:20:18 > 0:20:23'And since pepper in Hungarian is paprika, Karl adds some fresh ones.'
0:20:23 > 0:20:25Karl, what are those whopping big chillies?
0:20:25 > 0:20:27- Paprika is the red pepper.- Right.
0:20:27 > 0:20:31- These are the ones that are crushed down to make the paprika.- Yeah.
0:20:31 > 0:20:33Now, these are hot, a hot variety.
0:20:33 > 0:20:38'While the porkolt gets perkier,'
0:20:38 > 0:20:40Marika can make her Hungarian alfresco dish -
0:20:40 > 0:20:44cabbage stuffed with pork and rice.
0:20:44 > 0:20:47'Blanched cabbage leaves will be the wrapping
0:20:47 > 0:20:50'around a filling of minced pork, rice, onions and paprika.'
0:20:50 > 0:20:54Right, William, me master class.
0:20:54 > 0:20:57'It's a team effort to fill the pan up with the parcels.'
0:21:00 > 0:21:02- Is that the cabbage water?- Yeah.
0:21:02 > 0:21:06'Marika then tops it up with the cabbage water and one can of tomatoes.
0:21:06 > 0:21:09'It's left on a simmer to let the rice cook through.
0:21:09 > 0:21:14'In preparation for the feast, the table gets dressed Hungarian style.
0:21:14 > 0:21:15'As do the ladies...
0:21:15 > 0:21:16'and us.'
0:21:16 > 0:21:20LAUGHTER I've got a Hungarian boob tube on here!
0:21:22 > 0:21:25What we say in Hungary is "egeszsegedre".
0:21:25 > 0:21:27ALL: Egeszsegedre!
0:21:27 > 0:21:30- And knock it down in one.- Oh.
0:21:32 > 0:21:33Ooft.
0:21:33 > 0:21:39'Served with mash, Marika's stuffed cabbage is cooked long enough for the rice inside to become tender.'
0:21:39 > 0:21:44I love the flavour of the rice because it's taken all the juice from the pork.
0:21:44 > 0:21:46- Yeah.- And the cabbage holds it together.
0:21:46 > 0:21:48It's lovely hearty food.
0:21:48 > 0:21:51'Karl's porkolt smells fantastic.'
0:21:51 > 0:21:53See the juices have come off the meat?
0:21:53 > 0:21:55Look at that, man. Go on, then.
0:21:57 > 0:22:00'It's served with cucumber dressed in white vinegar and sugar.'
0:22:00 > 0:22:04- It's so tender, you know? Sometimes belly pork, it can be tough.- Yeah.
0:22:04 > 0:22:08- This isn't, this is falling apart. - That contrast with the cucumber.
0:22:08 > 0:22:13- Mmm.- Vinegar...- Yeah.- Sugar, heat, meat, sweet...- Superb, man.
0:22:13 > 0:22:16'You could cook these recipes in a kitchen,
0:22:16 > 0:22:19'but it's so much more fun being outside.
0:22:19 > 0:22:24'And how cool to be taking something to the recipe fair descended from Nomadic tribespeople.
0:22:24 > 0:22:25'Now that's alfresco.'
0:22:25 > 0:22:28- Superb, man. Really, really good. - Absolutely superb.
0:22:35 > 0:22:38Another day, another bike ride.
0:22:38 > 0:22:41I know! What alfresco nationality shall we visit now?
0:22:41 > 0:22:44We've done Spanish, Romanian, Hungarian.
0:22:44 > 0:22:48Ah, mate, it's got to be time for an Australian barbie, now, hasn't it?
0:22:48 > 0:22:54Nah! We can do better than an old barbecue. Let's go back to Blighty for inspiration.
0:22:54 > 0:22:58Us British have had a love affair with eating outside for generations.
0:22:58 > 0:23:00A lot of generations.
0:23:00 > 0:23:03And now we're going to whip up a medieval treat
0:23:03 > 0:23:07that became a staple of the British picnic hamper.
0:23:07 > 0:23:11Welcome to our potting shed. But we're not potting plants, we're potting this.
0:23:11 > 0:23:15Salmon... Beef... Ooh!
0:23:15 > 0:23:20These little jewels are a classic way of preserving meat or fish,
0:23:20 > 0:23:22and perfect for alfresco dining.
0:23:22 > 0:23:27Potted beef, which we are going to cook first, is rich in spices.
0:23:27 > 0:23:30'And the secret is the spiced butter the beef is going to cook in.'
0:23:30 > 0:23:33We need to take some freshly-ground nutmeg.
0:23:33 > 0:23:38And we want about half a teaspoon of ground ginger,
0:23:38 > 0:23:40a good pinch of cayenne,
0:23:40 > 0:23:43about half a teaspoon of good quality salt,
0:23:43 > 0:23:46two whole cloves of garlic.
0:23:46 > 0:23:49Now, we put that onto a gentle heat and just let it melt.
0:23:49 > 0:23:53Because as the butter heats up, it's going to warm the spices.
0:23:53 > 0:23:58That's going to infuse the meat, because that's what we're going to cook the meat in. Oh!
0:23:58 > 0:24:02We're going to use braising steak. We need to cut any sinew away,
0:24:02 > 0:24:04we don't want any chewy bits in this.
0:24:04 > 0:24:08It's like a sandwich spread, it's luxurious. There's no gristly bits with it, is there?
0:24:08 > 0:24:10No, mate, absolutely not.
0:24:10 > 0:24:13And just pack them in this little dish here.
0:24:13 > 0:24:17Now pour the spiced butter mixture over the meat.
0:24:17 > 0:24:21- It's quite old-fashioned. The spices are old-fashioned.- They are.
0:24:21 > 0:24:24Have you seen how it's just covered the meat?
0:24:24 > 0:24:26What we need to do now is make a really good seal on that.
0:24:26 > 0:24:31And we do that with tinfoil, because we don't want any of that flavour to leach out.
0:24:31 > 0:24:35The beef is going to cook slowly for a good three and a half hours
0:24:35 > 0:24:38at a moderate 150 degrees.
0:24:38 > 0:24:42The term "potting" actually means a method of preserving.
0:24:42 > 0:24:46A layer of fat protects the meats from the air and stops it going off.
0:24:46 > 0:24:50'So the fat we're going to use is clarified butter.
0:24:50 > 0:24:54'It's going to cover the cooked meat and form a seal.
0:24:54 > 0:24:57'Gently heat up some more butter so it separates.'
0:24:57 > 0:25:01See all this white stuff? That's all the milk solids from the butter.
0:25:01 > 0:25:06That's what we want to get rid of, because the milk solids in the butter will send it off.
0:25:06 > 0:25:10'Skim those off and you have pure clarified butterfat left.
0:25:10 > 0:25:15'When your meat is cooked, it should look like... Well, this.'
0:25:15 > 0:25:17- Is that tender? - Look at this Dave, look.
0:25:17 > 0:25:22- That looks like a bowl of Chum. Eat that, you'd- Winalot!- Ha-ha!
0:25:23 > 0:25:25- Well, you've always been me- Pal!
0:25:25 > 0:25:30- Cut it out, will you?!- Other brands of dog food may be abused.
0:25:30 > 0:25:33You could put this in a food processor if you wanted it fine.
0:25:33 > 0:25:37They never had them in Napoleonic times, did they?
0:25:37 > 0:25:40You know, they never had them. I like the manual method.
0:25:40 > 0:25:42But you're absolutely right, you could.
0:25:44 > 0:25:49'Flatten the top of the meat, and then carefully cover it with your clarified butter.
0:25:49 > 0:25:52'The meat is freshly cooked, and should be free from bacteria
0:25:52 > 0:25:57'and that butter is going to keep the air out, keeping it fresher for longer.'
0:25:57 > 0:26:00And that's the potting part.
0:26:00 > 0:26:05Sprinkle some green peppercorns on the top. Another top tip -
0:26:05 > 0:26:10we can honestly say with this potted beef, there's no need to put butter on your bread.
0:26:10 > 0:26:11- DAVE CHUCKLES - No.
0:26:12 > 0:26:15Now Dave is going to make the potted salmon.
0:26:16 > 0:26:18This is going to be our little tea
0:26:18 > 0:26:21for when we go out fishing to tickle the odd trout.
0:26:21 > 0:26:24- I'm looking forward to that. - Oh, it'll be good, Dave.
0:26:24 > 0:26:26'I'm using two types of salmon -
0:26:26 > 0:26:30'chopped smoked salmon, and freshly poached salmon.'
0:26:30 > 0:26:32- Oh, that's flaking nicely, isn't it?- It is.
0:26:32 > 0:26:35Some cream cheese goes in there.
0:26:35 > 0:26:38You add some lemon zest, and some dill fronds.
0:26:38 > 0:26:41Use as much dill or as little dill as you like.
0:26:41 > 0:26:45I'm not putting salt in this - I've got smoked salmon, that's salty enough.
0:26:45 > 0:26:48But what I am doing - loads of black pepper.
0:26:48 > 0:26:53And just give that a good whip up. If I was in the kitchen at home, I would put this in a food processor.
0:26:53 > 0:26:57Now there's a third type of salmon to go in.
0:26:57 > 0:26:59That's just been cooked in butter.
0:26:59 > 0:27:02I've cut this into chunks because I want it to stay chunky.
0:27:02 > 0:27:06The rest of it's going to be a spread, this is going to be like little nuggets in it.
0:27:06 > 0:27:11- A lovely textural difference as well there, isn't there?- Oh, yes!
0:27:11 > 0:27:16I just want to fold this salmon in gently. I don't want to break those chunks up.
0:27:16 > 0:27:18- You see? look at that.- Oh!
0:27:18 > 0:27:22All I do now is pot the potted salmon in the pot.
0:27:22 > 0:27:26Now we use the butter we used to cook that salmon in
0:27:26 > 0:27:30as our butter to pot the salmon.
0:27:30 > 0:27:33And that, my friends, is potted salmon!
0:27:33 > 0:27:36Just pop that in the fridge,
0:27:36 > 0:27:41and let's take these potted treasures for our tea.
0:27:41 > 0:27:44And the other ones we can have for our supper.
0:27:45 > 0:27:47Right, we're there!
0:27:47 > 0:27:49Have you got the painter?
0:27:49 > 0:27:52Yeah, I've got the painter, mate. I'll get the stuff.
0:27:54 > 0:27:57Go on, keep going.
0:27:57 > 0:27:59That's it. Will you pass the food?
0:28:02 > 0:28:05Go on, dude, you'll be all right. It's nice there, look.
0:28:05 > 0:28:07I want me tea.
0:28:07 > 0:28:10Not only is this going to be delicious,
0:28:10 > 0:28:14but it's really easy to deal with on a picnic. Or a boating trip!
0:28:15 > 0:28:17Let's break bread...
0:28:17 > 0:28:19Take the potted beef...
0:28:20 > 0:28:22You'll get fat!
0:28:22 > 0:28:25Oh! Dave, it's brilliant!
0:28:25 > 0:28:26I hope it chokes you.
0:28:27 > 0:28:31Dave, I'm having the potted salmon with the brown bread
0:28:31 > 0:28:37because I just think there's a certain happiness of marriage of flavours with brown bread, you see.
0:28:37 > 0:28:41- Well, I hope it poisons you! - In fact, I cannot stop eating it!
0:28:41 > 0:28:43I hope your heart stops.
0:28:43 > 0:28:44You see?
0:28:45 > 0:28:46Bitter.
0:28:48 > 0:28:53'Onwards, my friend! Out of the countryside and into suburbia.
0:28:53 > 0:28:57'Well, at least it's got lots of lawns for ball games and barbies and that.
0:28:57 > 0:29:02'Give up on the barbecue nonsense, Kingy! And, anyway, the weather's rubbish.
0:29:02 > 0:29:07'Oh, well, never mind. You've been looking forward to this next lady we're visiting, haven't you?
0:29:07 > 0:29:12'Oh, not half. Apparently she does things with summer fruit flavours you wouldn't believe.'
0:29:12 > 0:29:15- Put the kettle on.- Lovely. - Make some tea.
0:29:15 > 0:29:18Jayne lives near Lincoln with her husband Bob.
0:29:18 > 0:29:20Her daughter Claire wrote to us
0:29:20 > 0:29:25to tell us that apparently her mum is the queen of desserts.
0:29:25 > 0:29:27Follow me into the dining room.
0:29:27 > 0:29:30'Now Jayne seems like a perfect housewife,
0:29:30 > 0:29:33'but I have a feeling there may be more to her than meets the eye.'
0:29:33 > 0:29:37When I was about, dare I say that age... 40...
0:29:37 > 0:29:41I thought it's now not Mrs, not Mum, it's Jayne's time.
0:29:41 > 0:29:47Our son had joined the army cadet force, and I went along to help out
0:29:47 > 0:29:49and amazingly, I was offered a commission.
0:29:49 > 0:29:53They said, "Are you prepared to train up for four years?"
0:29:53 > 0:29:55You had a weapon and all that sort of stuff and mud and...
0:29:55 > 0:29:57Oh, yes. And full army uniform.
0:29:57 > 0:30:01The children used to love it. I used to come home in full army uniform,
0:30:01 > 0:30:05straight from a weekend away, and you come back absolutely...
0:30:05 > 0:30:09I would have bet my mortgage that a woman like you wouldn't do something like that.
0:30:09 > 0:30:14I've got to be honest with you and hold my hand up and go, that's quite remarkable.
0:30:14 > 0:30:18- I'm very impressed.- Oh, bless you. Well, I'm very humbled. Thank you.
0:30:18 > 0:30:20So what are we cooking?
0:30:20 > 0:30:27The thing that we're going to cook today, in honour of my mother, is Mum's wild plum summer pudding.
0:30:27 > 0:30:33A classic Victorian dessert made exactly the way Jayne's mum learnt from her mother,
0:30:33 > 0:30:37using wild plums gathered from the hedgerows.
0:30:37 > 0:30:40- I love to delegate. One pan. - Officer.
0:30:40 > 0:30:42- Yes, sir.- Sir.- Hold it. How do we get...?
0:30:42 > 0:30:45- Ma'am. Was it ma'am?- Ma'am.- Ma'am. - Ma'am.
0:30:45 > 0:30:48'Pay attention! There's a briefing on plums, straight ahead.'
0:30:48 > 0:30:50Wild plums are very tiny, like cherries.
0:30:50 > 0:30:57Because they're so small, the flavour is very intense. That is pure wild plum pulp.
0:30:57 > 0:31:00I've never tasted hedgerow plums before.
0:31:00 > 0:31:05I don't use a lot of sugar because I think that plums should actually have a sour taste.
0:31:05 > 0:31:07They're certainly sticky and a huge plum flavour.
0:31:07 > 0:31:09That's perfectly balanced.
0:31:09 > 0:31:15- Yeah.- With citric acid, all those citrics and all those kind of yummy acids kick in.- All the citric-th!
0:31:15 > 0:31:16It's got us like that!
0:31:16 > 0:31:21I'm actually cheating. Rather than use up all the store in the freezer,
0:31:21 > 0:31:24by adding plums that have been bought.
0:31:24 > 0:31:26- Oh!- Shock, horror.
0:31:26 > 0:31:29- You've not bought plums, ma'am? - I know.
0:31:29 > 0:31:34- To make up the bulk. But the flavour...- Will come...
0:31:34 > 0:31:38- Will come from...- The wild ones. - So, who's on plum duty?
0:31:38 > 0:31:41- I'll do plums.- Are you're going to be on bread duty?
0:31:41 > 0:31:42I'd love to be on bread duty.
0:31:42 > 0:31:44OK.
0:31:44 > 0:31:50Si is commissioned as Corporal Plum De-stoner, and I am posted to the rank of Private Bread Trimmer.
0:31:50 > 0:31:52That's what I like to see. Everybody working.
0:31:52 > 0:31:59My battery of thrillingly specific bread shapes will form the outer defence wall of the summer pudding.
0:31:59 > 0:32:01So we just tip the old sugar in.
0:32:01 > 0:32:06My bought plums, now thoroughly de-stoned, get some sugar rations added, and a little water.
0:32:06 > 0:32:07A couple of tablespoons to cover the bottom.
0:32:07 > 0:32:13That then goes on the stove. Give it a whirl because it is vital that you don't burn this sugar.
0:32:13 > 0:32:17Oh, will you two stop!
0:32:17 > 0:32:18Just behave.
0:32:18 > 0:32:23Most fruit can be treated like this for summer pudding, not just plums.
0:32:23 > 0:32:26Jayne has more tastes of the hedgerows to add in...
0:32:26 > 0:32:33- her wild damson vodka.- Over here. Now this was made last September,
0:32:33 > 0:32:37and has been stewing in my garage since then.
0:32:41 > 0:32:44Oh, that's lovely! It's quite tart, isn't it?
0:32:44 > 0:32:48What we're going to do now... or what you're going to do.
0:32:48 > 0:32:54- Yes.- Is...- Yes, ma'am.- We're going to compile it. First of all we're going to add the wild plum puree.
0:32:54 > 0:32:56It's a fabulous colour, Jayne.
0:32:56 > 0:32:59And that's going to thicken it,
0:32:59 > 0:33:02and it's going to add a lot of intense flavour.
0:33:02 > 0:33:06- Mm.- Pick out the larger of the base circles.- Yeah.
0:33:06 > 0:33:08Drop it into the pulped fruit.
0:33:08 > 0:33:10Jayne's summer pud boot camp!
0:33:10 > 0:33:16The idea is to charge the trimmed bread with the juice, and post it to the outer reaches of the pudding.
0:33:16 > 0:33:20- Dip and place, Dave. Dip and place. - It's important to overlap the pieces...
0:33:20 > 0:33:23- that provides the strength. - The juices are absorbed into the
0:33:23 > 0:33:30rest of the bread, and in doing so it thickens the pulp, so that when it's been chilled and turned out...
0:33:30 > 0:33:33- Mm-mm.- ..you can actually carve it. Now your lids.
0:33:33 > 0:33:37- Private Bread Trimmer, you have made a beautiful job of covering up your plums.- Why, thank you, Corporal!
0:33:37 > 0:33:41- So what we do is, we put clingfilm on. As tight as possible.- Yeah.
0:33:41 > 0:33:44- Turn.- Fridge.
0:33:44 > 0:33:46The weight will then sink.
0:33:46 > 0:33:50- Fantastic. Send on R&R to the fridge for two days for it all to thicken up.- Have you got the colour?
0:33:50 > 0:33:54Can I just say If it takes two days, have... have we...
0:33:54 > 0:33:59have we made one earlier or have you got camp beds and, like you know... rations?
0:33:59 > 0:34:03Well, I just happen to have two in the fridge.
0:34:03 > 0:34:07Now, where should you enjoy a summer pudding at its best?
0:34:07 > 0:34:11Well, not today in Jayne's garden, it seems.
0:34:11 > 0:34:15I hope our commander has a backup plan.
0:34:15 > 0:34:19Would you like to come into our dining room, which has now been set out with...
0:34:19 > 0:34:21- Oh, wow!- Look at that! - That is fantastic, man.
0:34:21 > 0:34:25- Absolutely.- Look at the colours, though. The colours are fabulous.
0:34:25 > 0:34:31- I know.- Yeah.- Well, this proves that you can still have outside, inside on a rainy day.
0:34:31 > 0:34:35- Would you like to sit down and we'll discuss what drinks... - Oh, yes. Absolutely.
0:34:35 > 0:34:39Claire was right. Her mum really must be the "Queen of Desserts".
0:34:39 > 0:34:43I don't think I've ever seen such a plethora of fruit flavours on a table.
0:34:43 > 0:34:48Cake one - Jayne's orange semolina cake. Whole oranges...
0:34:48 > 0:34:52- skin, pith and all.- Oh!
0:34:52 > 0:34:55- Oh, that is amazing, actually. - That's perfect.
0:34:55 > 0:34:59- There's just a slight bitterness but it's a whole, it's a whole orange flavour.- Orange.
0:34:59 > 0:35:01It's like the Mad Hatter's Tea Party, isn't it?
0:35:01 > 0:35:03Oh, it's just amazing. 'Right, number two...
0:35:03 > 0:35:04'gooseberry fool.'
0:35:06 > 0:35:07Oh!
0:35:07 > 0:35:10Man! 'Sharp gooseberry fruit balanced with a sweet custard.'
0:35:10 > 0:35:15That's fabulous. It's zingy and tangy but, just sweet.
0:35:15 > 0:35:18- Yeah.- Just sweet.- Just enough.- Yeah.
0:35:18 > 0:35:20Dessert three... tarte au citron.
0:35:20 > 0:35:24With an entire lemon grove stuffed into it.
0:35:24 > 0:35:26It takes eight lemons, which...
0:35:26 > 0:35:29you have to zest all eight.
0:35:29 > 0:35:31- You know you've been zinged, don't you?- Mm.
0:35:31 > 0:35:33They catch you there, don't they?
0:35:33 > 0:35:36Yeah. 'And there's more! Mississippi mud pie.'
0:35:36 > 0:35:38'Raspberry waffle cake.'
0:35:38 > 0:35:40'Victorian jelly honeycomb.'
0:35:40 > 0:35:43'Old-fashioned summer punch.'
0:35:43 > 0:35:47'And the most amazing fresh lemonade.'
0:35:47 > 0:35:50- Oh, it's wonderful.- The recipe here is from great-grandma.
0:35:50 > 0:35:53- That's spectacular.- Lip smacking!
0:35:53 > 0:35:55You're good at this, you, aren't you?
0:35:55 > 0:35:59- Dear me!- Oh! We've got the cake yet.
0:35:59 > 0:36:01Oh, you're joking.
0:36:01 > 0:36:04And finally, the one we have really been waiting for...
0:36:04 > 0:36:07Jayne's Mam's Wild Plum Summer Pudding.
0:36:07 > 0:36:10Not cooked, just rested for a few days.
0:36:10 > 0:36:11A really rich, dewy...
0:36:11 > 0:36:12Wow!
0:36:12 > 0:36:17- Oh, wow! - Oh, that is spectacular. Mm.
0:36:17 > 0:36:19I think that's one of the nicest puddings I've ever had.
0:36:19 > 0:36:21The right amount of balance between the acidity and the fruit and the sugar.
0:36:21 > 0:36:23- And sharpness. - It's perfect.- Oh!
0:36:23 > 0:36:28But what on earth are we going to ask you to bring to the Recipe Fair?
0:36:28 > 0:36:33- What do we have?- We've got to have the summer pudding and we've got to have the orange and semolina cake.
0:36:33 > 0:36:37- I think the lemonade.- The lemonade because we can serve jugs of that with the main meal.
0:36:37 > 0:36:41I think I'm going to give you a kiss.
0:36:41 > 0:36:43- Oh, steady.- Military precision, that.
0:36:43 > 0:36:45Oh, it was, wasn't it?
0:36:45 > 0:36:50What a truly inspirational visit to end off our exploration of alfresco dining.
0:36:50 > 0:36:53- Now we can do the washing up. - Oh, man!
0:36:53 > 0:36:55I knew it! I knew it.
0:36:57 > 0:37:01I almost hope it's raining at the Recipe Fair, so our guests
0:37:01 > 0:37:04get a taste of Jayne's desserts the way we have.
0:37:04 > 0:37:08That's going a bit too far, Si. But we've had so many tastes of the outdoors,
0:37:08 > 0:37:13without even a barbie in sight. This is going to be a great Recipe Fair.
0:37:15 > 0:37:17So, have we done it?
0:37:17 > 0:37:19Have we got three family cooks to take to the Recipe Fair?
0:37:19 > 0:37:25I'd say! We have got Rebecca's awesomely authentic recipes from her family in Madrid...
0:37:25 > 0:37:27Tortilla and Gambas.
0:37:27 > 0:37:33And the food cooked by the Hungarian Magyars, but prepared for us by Marika and Karl.
0:37:33 > 0:37:37And from my Lil, traditional Chicken Kievs... perfect patio food.
0:37:37 > 0:37:41And from Britain, the Victorian picnic classic...
0:37:41 > 0:37:42Potted Beef and Potted Salmon.
0:37:42 > 0:37:46And the most marvellous trooping of the summer fruit colours, from Jayne.
0:37:46 > 0:37:51It's official. We've done it! Bring on the Recipe Fairs.
0:37:53 > 0:37:58We invite people from all over Britain, to join us for a day in a field,
0:37:58 > 0:38:00to share and celebrate all their recipes.
0:38:00 > 0:38:05And they have brought not just recipes, but lovely cooked food too.
0:38:05 > 0:38:09- What have you got? - Lime and mascarpone cheesecake.- Wor!
0:38:09 > 0:38:11- Beef Stroganoff.- You star.
0:38:11 > 0:38:15- This is a minced lamb crumble. - Vanilla fudge.- Vanilla fudge, Yes.
0:38:15 > 0:38:18- That looks lovely. - Meat and potato pie.
0:38:18 > 0:38:21That looks fantastic. Black treacle?
0:38:21 > 0:38:22No, it's just dark brown sugar.
0:38:22 > 0:38:24What have you got?
0:38:24 > 0:38:29- Ooh! That certainly makes the sun shine on a grey day. - Doesn't it?- How lovely.
0:38:29 > 0:38:33We have as our special guests, the Studley Grow, Cook and Eat Group.
0:38:33 > 0:38:38They're going to be feeding our fairgoers, once they're sorted.
0:38:38 > 0:38:42And of course, our home cooks we've collected
0:38:42 > 0:38:44on our travels need installing in their very own special tent.
0:38:44 > 0:38:46It's nice to see you.
0:38:46 > 0:38:50Normally, all the cooking goes on under cover, but not today.
0:38:50 > 0:38:54- You we want here.- With your kind of Magyar ancestry, you could cook
0:38:54 > 0:38:55over there by that rock.
0:38:55 > 0:38:58Come rain or shine, your pot'll be on fire.
0:38:58 > 0:39:00- Thanks very much. - Right then. Come on.
0:39:00 > 0:39:03Here are your Mums Know Best aprons.
0:39:03 > 0:39:08- Oh. Why, thank you.- And we've done a bit of waterproofing on your two,
0:39:08 > 0:39:11- you know. Good luck. - Right. That's us. Crack on, all right?
0:39:11 > 0:39:13- See you later.- OK, Bye.
0:39:14 > 0:39:21Over in the Little Top, we have our recipe sharing wall,
0:39:21 > 0:39:24and also our resident food historian, Gerard.
0:39:24 > 0:39:30His job is to uncover some of the more unusual recipes, and the stories behind them.
0:39:30 > 0:39:39Well, we have a novel food item, made by this wonderful lady here, Pip Mannion,
0:39:39 > 0:39:42- who is going to tell you...- Hello. - all about this splendid cake pie.
0:39:42 > 0:39:44It's cake pie, yes. My - at the time - boyfriend
0:39:44 > 0:39:47made a comment that surely, cake pie would be
0:39:47 > 0:39:53the best food invention there could be. I had a think because if you make a sponge cake, it'll rise
0:39:53 > 0:39:54- and it's split the pastry.- Yes.
0:39:54 > 0:39:57But I had this recipe for a chocolate brownie cake
0:39:57 > 0:40:01- and I thought, that... that might just do the trick.- Oh, brilliant.
0:40:01 > 0:40:07So on his next birthday I turned up with cake pie for him and now we're married. So it all worked!
0:40:07 > 0:40:11- Oh, brilliant!- You're married? - That's brilliant.- It is.
0:40:11 > 0:40:14It's deliciously light looking pastry.
0:40:14 > 0:40:15- Ooh! Wow!- Oh, my lord.
0:40:15 > 0:40:19- Wow!- Have a taste. It looks fantastic.
0:40:19 > 0:40:24- That is definitely a pie, and a cake. - Mm.- It's really good.
0:40:24 > 0:40:27- Oh, it's lovely Because the cake's nice and moist.- Mm.
0:40:27 > 0:40:31- Oh!- So you're getting the benefit... It needs to be contained, to be imprisoned.- Yeah.
0:40:31 > 0:40:36And I say it's a great vehicle as well for getting it to your gob. Mm.
0:40:36 > 0:40:41- Exactly.- Beautiful. - How have we come to the 21st century and not been previously invented?
0:40:41 > 0:40:45- Yeah.- I have to say, if you delivered that on your birthday, I would have married you and all.
0:40:45 > 0:40:48Thank you very much indeed. Brilliant.
0:41:00 > 0:41:06- Guys, we've got a lovely picnic food made by Tim. Hi, Tim.- Hello, Tim. - How are you doing, man?- Good.
0:41:06 > 0:41:09- And it's called fridge chicken. - Oh!- As simple as that. Why?
0:41:09 > 0:41:15What you do is you see what's left in your fridge, and you put it on a chicken.
0:41:15 > 0:41:18- Who's living in there then? - You spatchcock a chicken.
0:41:18 > 0:41:23- Yeah.- And you stick it into a pan. And if you've got any leftovers in the fridge, any leftover vegetables,
0:41:23 > 0:41:26chuck in on top with a tin of tomatoes, some mushrooms, some chilli.
0:41:26 > 0:41:29- Right.- And some chorizo. And cook it for a couple of hours.
0:41:29 > 0:41:32Leave it to go cold and you've got a superb picnic.
0:41:32 > 0:41:35- That's lovely. Great hangover food. - It is. It works.- Oh, yeah. Mm.
0:41:35 > 0:41:39- It works. Definitely. - Is there a recipe as such? - There is a recipe, yeah.
0:41:39 > 0:41:41- The joy of it is... - Enjoy eating fridge chicken.
0:41:41 > 0:41:42- Thank you very much. - Thank you very much.
0:41:42 > 0:41:44- Nice to meet you. - Thank you.- Well done, Tim.
0:41:49 > 0:41:51Now then guys, we've got a couple of lovely German people to come and
0:41:51 > 0:41:55tell us what these delightful things are, and it's Michael and Stephanie...
0:41:55 > 0:41:57- brother and sister.- Hi Mike.
0:41:57 > 0:41:59- Hi Michael.- Hi Morning Hi.
0:41:59 > 0:42:02- Hello, mate. Nice to see you. Hiya. - What are these wonderful things?
0:42:02 > 0:42:05- Tell us all. - Well, these are frikadellen.- Yeah.
0:42:05 > 0:42:09And these are bone marrow dumplings.
0:42:09 > 0:42:10Bone marrow dumplings?
0:42:10 > 0:42:12That's a new one on us.
0:42:12 > 0:42:15- They're lovely, aren't they? - Oh, they're lovely.
0:42:15 > 0:42:17- Really meaty.- Really beefy.- Mm.
0:42:17 > 0:42:20The bone marrow dumplings and frikadellen meatballs are specialties
0:42:20 > 0:42:24from the north Rhine region in Germany.
0:42:24 > 0:42:28- They are superb.- They are superb. - I'm glad.- And how do you get the bone marrow in there?
0:42:28 > 0:42:32Well, you get a little bit of bone from the butcher and you scrape it out.
0:42:32 > 0:42:36- Yes.- And then you heat it up and it liquefies.- Yes.
0:42:36 > 0:42:39And then you pour the fat into the mixture.
0:42:39 > 0:42:44- It's a shame that we don't use bone marrow more in our cooking.- Yes. - Because it's such a useful thing.
0:42:44 > 0:42:46- Frikadellen. - Yes.- Mm.
0:42:46 > 0:42:51They're quite strong, quite spicy and a quite salty
0:42:51 > 0:42:57- version of meatballs. It's the ideal picnic and party food really.- Mm. - Yes.- And so tasty.
0:42:57 > 0:43:02- Fantastic Thank you very much. - Thank you very much. - Thank you. Much appreciated.
0:43:08 > 0:43:15Michael and Steffi's recipes will be on the website, with all the others shared at the Recipe Fair.
0:43:22 > 0:43:27In the other top, today's team of invited community cooks are starting to give out their food.
0:43:29 > 0:43:31- Oh, hello.- All right?
0:43:31 > 0:43:36- So you're the Studley Grow It, Cook It, Eat It group.- Yeah!
0:43:36 > 0:43:40They run a weekly workshop educating people that great food can be cheap.
0:43:40 > 0:43:45So we try to keep it so we always have a starter, two main courses and a pudding, and we try to do it
0:43:45 > 0:43:46for two pounds.
0:43:46 > 0:43:51We've got a lot of young mums that are not confident cooking, special needs adults.
0:43:51 > 0:43:53- Right.- And you know, people that live on their own.
0:43:53 > 0:43:56And we had... one of the adults the other day, she was...
0:43:56 > 0:43:59she's got special needs, and she was just chopping and helping Sophie,
0:43:59 > 0:44:02and she went away and phoned her mum in the corner.
0:44:02 > 0:44:05She said, "Mum, guess what! I've opened a tin, I've chopped an onion... "
0:44:05 > 0:44:11That's fantastic. Basic skills like that are transferred to the family, then the children eat well and...
0:44:11 > 0:44:12- Yes Yeah.- Oh, well done you guys.
0:44:13 > 0:44:16For such cheap food it's pretty inventive
0:44:16 > 0:44:23- The pork mince with Thai spices and plum sauce is simply served in a pancake. And it works.- Phwoar!
0:44:23 > 0:44:25- They're lovely. - They are.- Good.
0:44:25 > 0:44:31And these ricotta pancakes are genius. A really light batter flavoured with ricotta and vanilla,
0:44:31 > 0:44:33served with plum compote from their allotment.
0:44:35 > 0:44:36- Ah!- Oh, he liked that, then.
0:44:36 > 0:44:38- I'm just necking the juice, you know. - Oh, yeah.
0:44:38 > 0:44:43Outside the mums' tent, Karl is getting his fire going.
0:44:43 > 0:44:45Hello! I've just bought these for you.
0:44:45 > 0:44:50- Jayne's executing her battle plan. - There's plenty to do. I think we'll prepare this fruit.
0:44:52 > 0:44:54- So our mums...- and Karl...
0:44:54 > 0:45:00are all gainfully employed, which means that we can psych ourselves up for Gerard's Skills Challenge.
0:45:02 > 0:45:06We've got a sushi challenge going on today with our skills test.
0:45:06 > 0:45:08- Na-na-na!- Ta tat ta! - Book!- Wiyah-hi!
0:45:08 > 0:45:14- But we need some other competitors, Si. Ladies.- Ladies, Ladies. I do like ladies...
0:45:14 > 0:45:18'Now's the time for Gerard to put us and three fairgoers through our paces.'
0:45:18 > 0:45:22You've got great hair that matches your top So you're coming in.
0:45:22 > 0:45:27And you just look worried, so you can come in. It'll be all right. Be all right.
0:45:27 > 0:45:34Today Gerard is making Japanese sushi rolls, bite-sized treasures of rice and raw fish. I love 'em.
0:45:34 > 0:45:42So we start with the rolling mat that helps to construct and press the sushi together.
0:45:42 > 0:45:44And the nori sheet, the sheet of seaweed.
0:45:44 > 0:45:48'On top of the Nori seaweed sheet, Gerard is layering up sushi rice
0:45:48 > 0:45:51and a little wasabi, a hot Japanese horseradish.'
0:45:53 > 0:45:58- And the fish of choice we're using today is some lovely salmon loin here we've got.- Yeah.
0:45:58 > 0:46:05And then, alongside that, I'm going to have a green stripe of sliced avocado
0:46:05 > 0:46:10and then what we have to do is use the bamboo mat, to fold
0:46:10 > 0:46:14the nori and the rice, keeping it really as tight as you can.
0:46:14 > 0:46:19'If it's been rolled tightly, you should be able to slice it and display it elegantly on a plate.'
0:46:19 > 0:46:24- What we're all going to have to do at the end is pick it up with our chopsticks and eat it.- Yeah.
0:46:24 > 0:46:28Listen. He's just found out that you can eat seaweed,
0:46:28 > 0:46:33and now you've got to ask him to use two sticks to pick what he's made up with. He's not a happy man.
0:46:33 > 0:46:39So, I'll give you a countdown. Three...two...one. Get rolling.
0:46:39 > 0:46:41Is there a time limit on this, Gerard?
0:46:41 > 0:46:44- Well, by the end of the week would be nice.- Fine, OK.
0:46:44 > 0:46:50'There are loads of types of sushi This is maki. Literally in Japanese it means rolled sushi.'
0:46:50 > 0:46:52That's right. Nice and tight. Press the rice down.
0:46:52 > 0:46:57Think gentle. We're not all Texan.
0:46:57 > 0:47:00'But seriously, maki sushi? Making a mess, more like.'
0:47:00 > 0:47:05'The sticky sushi rice is dressed with rice vinegar and sugar, which compliments the flavour of the fish.
0:47:05 > 0:47:11'And nori is actually a sea algae. It's been pressed, rolled and dried into sheets.
0:47:14 > 0:47:16Keep it nice and tight.
0:47:16 > 0:47:19Sushi ingredients are quite common and cheap in oriental supermarkets
0:47:19 > 0:47:22and this makes a great fun DIY dinner party.
0:47:22 > 0:47:24The innards have come out!
0:47:24 > 0:47:28Just squash it in a bit. It'll be all right there, look. Nobody will ever know.
0:47:28 > 0:47:31'You don't have to use raw fish You could use smoked fish, crab,
0:47:31 > 0:47:33'prawns, vegetables or strips of cold omelette.'
0:47:33 > 0:47:37- Look at the Myers Man!- Ha!
0:47:48 > 0:47:51- Look at this. Well done. - Have you finished, dude?- Yeah.
0:47:51 > 0:47:54- He can't wait! - Look, guys, this person is about...
0:47:54 > 0:47:58Les, stop! You've got to dip it in there.
0:47:58 > 0:48:01Yeah, and I've got to judge it first. I need to have a look at them.
0:48:01 > 0:48:03Oh, sorry, Les is off.
0:48:03 > 0:48:07- I have to see it before you do it. They're pretty good, aren't they? - They're mega.
0:48:07 > 0:48:10This one is pretty good but it sort of fell apart, didn't it?
0:48:10 > 0:48:11It did really, yeah.
0:48:11 > 0:48:13I like this one.
0:48:14 > 0:48:17- Very neat. - A little bit of a gap there.
0:48:17 > 0:48:22But I think the blokes have it, really. Can you give them a round of applause, ladies and gentlemen?
0:48:22 > 0:48:26- A big round of applause everyone. - Well, done you men.
0:48:26 > 0:48:32- He's done very well. I think we should let him eat it.- Go on, Les.
0:48:32 > 0:48:37CHEERING
0:48:37 > 0:48:41It's nothing like steak and kidney pudding, is it?
0:48:43 > 0:48:46Over in the mums' tent, it's just one big masterclass.
0:48:46 > 0:48:48Put that cabbage right tucked under.
0:48:48 > 0:48:52Marika is passing on her cabbage-rolling skills.
0:48:52 > 0:48:55It's like the Generation Game, isn't it?
0:48:55 > 0:48:58Rebecca is holding court on tapas techniques.
0:48:58 > 0:49:01Yeah. You cook them just till it kind of goes quite cloudy.
0:49:01 > 0:49:07Jayne is drilling the fairgoers in operation "dessert storm". Get it?
0:49:09 > 0:49:13And Karl, he's just doing his own thing.
0:49:13 > 0:49:19Over in Gerard's tent, he's just struck picnic jackpot!
0:49:19 > 0:49:24What a beautiful display we've got here from Helen, Helena and Beryl. What have we got, anyway?
0:49:24 > 0:49:30I can see some soda bread here, that's delicious. You've made that, with your lovely jam.
0:49:30 > 0:49:34- Yes, I've made that.- Brilliant. Beryl, what's your favourite picnic food?
0:49:34 > 0:49:38- I can see you're clutching a book there.- It's very special and all my cooking is out of this book.
0:49:38 > 0:49:44- You are the modern housewife, I can tell.- I am. This book is at least 100 years old.
0:49:44 > 0:49:47It's yellow with age, and this is...
0:49:47 > 0:49:50- was my mother's, and these are her recipes.- Yeah.
0:49:50 > 0:49:52We used to use this as a child.
0:49:52 > 0:49:56Brilliant. So you've really brought your family's food history to life,
0:49:56 > 0:50:00on this picnic table here. I love the way that you've made some homemade drinks because...
0:50:00 > 0:50:06I think it's one thing we often neglect in picnics is, some squash or Pimms, dare I say.
0:50:06 > 0:50:10- Those are out of this book. - Are they?- Yes. - It says in brackets...
0:50:10 > 0:50:12- alcoholic.- Yes.- As if I'd need to guess that it wasn't.
0:50:12 > 0:50:16- It's got the Welsh cider in.- Has it? Fantastic. A lovely bit of cider.
0:50:18 > 0:50:22So Satvinder and Harpreet, I know that you're big picnic people.
0:50:22 > 0:50:27A little bird has told me that And today you've brought a wonderful big box of pakora,
0:50:27 > 0:50:30which for me is an ideal spicy picnic food. Tell me,
0:50:30 > 0:50:35- are these held together with a kind of flour?- Yeah it's gram flour... - OK.- .which is made from chickpeas.
0:50:35 > 0:50:37Right. And they're lovely cold, aren't they?
0:50:37 > 0:50:43I had one earlier on. I nicked one. I love them! They really looked so nice and I thought oh,
0:50:43 > 0:50:46they look really good. And they're always vegetarian, are they?
0:50:46 > 0:50:50No. You can have anything in them, as long as it can be held together.
0:50:50 > 0:50:52What would be your favourite picnic destination?
0:50:52 > 0:50:55We picnic mostly in the lounge.
0:50:55 > 0:51:02Right. Great. I'm going to have a sneaky snifter of one of these. You have one as well
0:51:02 > 0:51:04And then you can help me pass them round.
0:51:06 > 0:51:09- Pakoras are really easy. - That is really spicy.
0:51:09 > 0:51:13Which means you'll have more time to eat them - in the lounge.
0:51:13 > 0:51:16Before our Recipe Fair closes for the day, it's our turn to cook.
0:51:16 > 0:51:21Sausage rolls are a picnic classic but we are going to cook something that's similar, but a bit more fun.
0:51:21 > 0:51:28For our alfresco offering, we're going to do minced beef pinwheels. It's one of those wonderful things
0:51:28 > 0:51:30you can do with a slab of puff pastry.
0:51:30 > 0:51:32'These are really easy, and once you've got the method,
0:51:32 > 0:51:35'you can be as creative with the filling as you like.'
0:51:35 > 0:51:39Now the pinwheel, it was one of those things when you were a kid, you know you used to pin like a
0:51:39 > 0:51:41whirligig to a stick - the pinwheel.
0:51:41 > 0:51:46But this is the same but with mince and pastry and without the stick.
0:51:47 > 0:51:52it's basically a savoury mince you're making. Finely chopped onions and sweated down garlic.
0:51:52 > 0:51:56- That'll do us I think.- Beautiful. - Take that off and let it cool.
0:51:56 > 0:51:58Minced beef.
0:51:58 > 0:52:02A little bit of fat in it, you need that. What we're going to do,
0:52:02 > 0:52:06is we're going to add some flour. All the juices that come out of the meat,
0:52:06 > 0:52:11the flour will absorb that and we're going to add some mixed herbs, plain common or garden
0:52:11 > 0:52:13dried mixed herbs.
0:52:13 > 0:52:18A big dollop of tomato puree for a bit of richness. Now season it well. Salt. Pepper.
0:52:18 > 0:52:20Lots of pepper cos it's great with the beef.
0:52:20 > 0:52:24What we do is then we just massage the meat.
0:52:24 > 0:52:30Now meanwhile, I have a pack of puff pastry and I'm going to roll it out.
0:52:30 > 0:52:33And bought puff pastry is OK. There's not much wrong with it.
0:52:33 > 0:52:38Once your mince is well mixed, it needs to be pressed out onto the pastry.
0:52:38 > 0:52:44- This isn't one for the vegetarians. A sheet of beef flesh. What would a vegan put in a pinwheel?- Nuts.
0:52:44 > 0:52:45- Nuts?- Nuts?
0:52:45 > 0:52:47I'd rather eat my own feet.
0:52:49 > 0:52:52Now this, we're topping that with cheese But if you don't
0:52:52 > 0:52:58like cheese, don't put cheese in. You could put horseradish in, or a spread of mustard would be nice.
0:52:58 > 0:53:00Eggy wash the edges...
0:53:00 > 0:53:03and roll it up into a sausage.
0:53:03 > 0:53:05I reckon we'll get a dozen out of this.
0:53:05 > 0:53:07Cut them up evenly into about one- inch thick discs, and lay them out
0:53:07 > 0:53:13on greaseproof paper. It doesn't matter if they puff up and touch each other.
0:53:13 > 0:53:17You can do this if you want. You brush it with egg.
0:53:17 > 0:53:19I like this bit.
0:53:19 > 0:53:24I just love the formality of this But you could do really posh ones,
0:53:24 > 0:53:27you know like chicken and wild mushroom ones Just make a duxelle
0:53:27 > 0:53:28of mushrooms out of...
0:53:28 > 0:53:33you know, like you would do for a beef Wellington. And chicken. Gorgeous, you know?
0:53:33 > 0:53:36Haggis would be good. Haggis pinwheels.
0:53:41 > 0:53:45Will you stop watching us? You're putting us off!
0:53:45 > 0:53:48Just pop those into a moderate hot oven...
0:53:48 > 0:53:52about a hundred and seventy degrees Celsius...
0:53:52 > 0:53:59for about 15 minutes and honestly, they'll be puffed up, they'll be golden, tasty and brill.
0:54:02 > 0:54:04Doesn't 15 minutes go quick when you're having fun?
0:54:04 > 0:54:06There we are.
0:54:07 > 0:54:11- Oh.- Oh-ho! And I'd just take these outside with a nice
0:54:11 > 0:54:14glass of wine or a pint of beer, and I think the job's a good 'un.
0:54:14 > 0:54:19Sit in your garden. Ladies and gentlemen... mince beef pinwheels.
0:54:26 > 0:54:28How do you get on? Did you get any recipes?
0:54:28 > 0:54:31Yes, super. I've got Grandma's Ginger Cake for my daughter to make when we get home.
0:54:31 > 0:54:33- Brilliant.- Oh, good. Good.
0:54:33 > 0:54:35I've chatted to lots of people
0:54:35 > 0:54:37and written some things down off the recipe board.
0:54:37 > 0:54:41- We've got the pakoras which I think everyone loves.- Yeah.
0:54:41 > 0:54:45- They were brilliant. And the cake pie.- That was good, wasn't it?- We thought it was a good invention.
0:54:45 > 0:54:49- Gooey chocolate cake in a pastry. - The cake pie was good, wasn't it?
0:54:49 > 0:54:53- It was good. - I've written that down, along with half of the people here.
0:54:53 > 0:54:58- I think half the country's going to be cooking cake pie.- Yes, cake pie.
0:54:58 > 0:55:04After each Recipe Fair, we have a banquet to thank everyone who's helped to make it so special.
0:55:04 > 0:55:07And we eat all the grub we've discovered.
0:55:07 > 0:55:10The perfect end to a perfect day. We get to feast now.
0:55:10 > 0:55:12We do. We do.
0:55:12 > 0:55:19For starters, we're off with Rebecca's selection of tapas, which is albondigas, the tortilla...
0:55:19 > 0:55:23- And all the prawns have been eaten, but never mind.- Oh!
0:55:23 > 0:55:26- Ah!- Look at that!
0:55:26 > 0:55:30Have you ever seen a plate of albondigas as good as that? Look at them!
0:55:30 > 0:55:36We have Karl and Marika with their perkelt. And perky perkelt it is too!
0:55:36 > 0:55:40Now this is catering Hungarian style, yes!
0:55:40 > 0:55:42- Come on! Look at that.- Hey!
0:55:42 > 0:55:46And stuffed cabbage, and last but no means least,
0:55:46 > 0:55:54we've got Jayne with her wonderful summer pudding, and other assorted treats of summer, brought to us.
0:55:59 > 0:56:03- And there's our chicken Kievs. - Potted beef and potted salmon.
0:56:03 > 0:56:05And minced beef pinwheels.
0:56:05 > 0:56:09- Quick... march!- Hey!
0:56:09 > 0:56:15You know, Si, whatever we eat under this summer evening sky, it's going to feel very special.
0:56:15 > 0:56:21Yeah, mate, and this is really good food to be eating alfresco.
0:56:21 > 0:56:23- Come on!- Hooray!
0:56:32 > 0:56:34There's something about having hot foods outside,
0:56:34 > 0:56:37and when it gets colder and you're sort of wrapped up
0:56:37 > 0:56:40and it just tastes a lot nicer outside, I think.
0:56:40 > 0:56:44I've eaten absolutely everything and it was fantastic!
0:56:44 > 0:56:47Stuffed cabbage, perkelt, tapas.
0:56:47 > 0:56:50I think the fried potato, the Spanish stuff.
0:56:50 > 0:56:55- Very nice.- Lovely.- Some of the recipes I've tucked in my pocket
0:56:55 > 0:56:58to take home with me so I've got a collection.
0:56:58 > 0:57:01Kievs. Magnificent.
0:57:01 > 0:57:06I really like the potted salmon because it's very creamy and very fresh, and lovely to eat outside.
0:57:09 > 0:57:13My food went down really well. I was surprised how many people came back for seconds.
0:57:13 > 0:57:17And I can't wait till I get into them cakes over there.
0:57:21 > 0:57:23Woah!
0:57:25 > 0:57:26A work of art!
0:57:33 > 0:57:35It's been a most wonderful day. It's been a wonderful experience, meeting
0:57:35 > 0:57:40everybody. But the wonderful thing is the camaraderie between the mothers.
0:57:40 > 0:57:44Exhausting but brilliant. Absolutely brilliant.
0:57:47 > 0:57:52Dude, alfresco dining. Fantastic, man. And the food definitely tastes better outside.
0:57:52 > 0:57:56It does and without a doubt, we've certainly pushed the gastronomic envelope.
0:57:56 > 0:57:59Great food, great people. What a day.
0:57:59 > 0:58:01- What a feeling!- What a sensation!
0:58:01 > 0:58:03- Ha-hey!- Hey! Oh, it's brilliant.
0:58:03 > 0:58:08Next week on Mums Know Best, we look at the food people love to cook on a lazy weekend.
0:58:08 > 0:58:11From posh puds. ..Yes!
0:58:11 > 0:58:12To quick and simple snacks.
0:58:12 > 0:58:15Banana duvets.
0:58:15 > 0:58:17And slow and special dishes.
0:58:17 > 0:58:21I wish you could smell this - it is absolutely unbelievable.
0:58:35 > 0:58:37Subtitles by Red Bee Media Ltd
0:58:37 > 0:58:39E-mail subtitling@bbc.co.uk