Alfresco The Hairy Bikers: Mums Know Best

There's something happening across Britain.

I know! Mams everywhere cooking their families' tea.

Yeah And the best thing is, we're on a mission to eat it!

Well, kind of. We're on a mission to discover and celebrate it.

There's recipes that have been handed down through generations.

And where we find 'em, we're going to share 'em.

Digging deep under the crust for little nuggets of history.

And then there's the recipe fair!

Oh, I love that bit. All those recipes coming straight to us.

Hey! It's another Mums Know Best recipe fair, in a field.

Yes, we've got sun, rain, hail, shine, grass, clouds - the lot.

Oh, and today's exploration of alfresco dining.

Yes! Things that taste better outside.

-Hello.

-How are you? Pleased to meet you.

-We know loads about alfresco cooking.

-But are we going to end up doing it in the rain?

I don't know. That's for nature to decide. That's the whole charm of eating outside.

We'll be tracking down three families with a passion for the outdoors.

People who cook perfect food for the sunshine...

When you eat outside, you don't have to eat curly sandwiches.

Oh! That's heaven.

'People who like to cook in a field...'

Any man that uses lard is a mate of mine!

'And we cook our own food perfect for eating in the garden.

'Or, for a little boating trip.

'We know that you like to get busy in the kitchen, so every recipe

'you see is there for you on the Mums Know Best website.

'We have collected literally hundreds of them. And you know what that's taught us?

'That when there's food to be cooked, our mums really do know best.'

Before each recipe fair, we set ourselves a challenge.

We set out to find three home cooks who epitomise the theme of the fair -

in this case, those who cook great food for eating outdoors.

And, I have to say, when we heard from our first mum, we knew we were onto a winner.

We could visit mums in rainy old Blighty, or go to sunny Spain.

Are you mad? Let's go to Spain!

-Hola, hombres! Como estas?

-Oh, mwah, mwah!

'Rebecca wrote to us to tell us about the Spanish food she cooks.'

SHE SPEAKS IN SPANISH

She grew up in Spain, but now lives in the UK with Ian, her husband,

Amelie, their daughter, and a new baby on the way.

So, welcome, come and meet Amelie, my daughter.

'Ian and Amelie get to enjoy Rebecca's Spanish cooking,

'because she was taught classic dishes by her family in Madrid.

-My daughter, Amelie.

-Ah!

-She's fast asleep.

-Sssh.

'We turned up just as she was making the iconic dish - tortilla.

'It's a recipe from her mother who died two years ago,

'but Rebecca still follows her instructions precisely.'

Mum made me wait until I was a certain age, until I was a woman, as it were,

And as soon as she said I was ready, she just went,

"Right, here." Initiation.

-We do a good tortilla, don't we?

-We do. We do.

-Not as good as mine, though, of course.

-Oh, yeah?

You see, it lacks that generations of Spanish woman behind me.

They'll all be standing behind me now going like that. Arms folded.

-Looking at you, "Men shouldn't be in the kitchen."

-You better get this right!

-Yeah.

Tortilla, which means "little cake" in Spanish,

is a potato and onion omelette. It starts with cooking down onions.

-It's a lot of onions.

-You want a nice, big, fat, juicy onion.

-You want a Spanish onion.

-That's the thing!

-Yes.

-And it does look a lot, but when they cook down, they go really nice and soft and sweet.

'Rebecca is using floury potatoes like we do.

'But we then usually shallow fry them.'

This is the secret. And this is how my mum always did it,

-and even my nana, who didn't have a deep fat fryer, used to do it in a hot pan of oil.

-Right.

-All you do is put it on about 160. So it's quite a low one.

-Yeah.

And you leave it, and you leave it for a couple of minutes, so they go soft

If you're using four large potatoes,

you need about three medium eggs, or a couple of large ones.

'Salt to season the tortilla gets mixed into the eggs.'

I'm going to put the onions in first.

-You use the frying pan to cook? You're not going to make the tortilla in there?

-I am.

-Oh, you are.

-Because it's had the onions in it,

-it's got the flavour of the onions which is really nice.

-Recycled flavours.

Yeah. So you don't need to clean your pan, or anything like that. Put your potatoes in there.

And you're just going to add your eggs on top.

Oh! Are you not worried about the eggs scrambling on the potatoes?

-Not at all. You're just going to take your fork, and you...

-Ah!

You smash it up a bit, and all it does is allow you to mix it all the way through.

This is bordering on genius. I mean, it is.

-Well, thousands upon thousands of families can't be wrong, can they?

-Techniques!

-No.

-Absolutely not.

'Rebecca has the tortilla on a really low heat.'

It's quite difficult to gauge when it's done, so you just have to lift the edges slightly,

-and you can just see a slight browning underneath.

-That looks perfect.

'It takes about five minutes until the bottom starts to brown.'

Do you flip it?

No! It's not a pancake!

I was just asking! You know! I mean, folk might want to know.

So that's nearly ready to turn, actually. And all you're going to do is slide it onto the plate.

-It's important you have a big enough plate. Put your pan on top.

-Ah!

Here's the tricky bit - make sure it doesn't fall over. All you're going to do is flip it over.

I asked you before if you flipped it, and you said "It's not a pancake!"

-That wasn't a flip. It's a slide, it's a slide.

-Slide.

-Slide.

You just keep cooking it like that, really. You ignore it for a while.

While I'm doing it, I make other dishes at the same time.

'That's what she's been doing. From her recipe book,

'she's already whipped up several dishes which together

'create one of Europe's greatest alfresco dining experiences - a proper tapas meal.'

-Boomer's Albondigas.

-Boomer. Boomer is my nana.

We called her Boomer because she had a booming voice.

-It's her meatball recipe.

-Albondigas. It's a great word.

Al-bon-dingas. Isn't it a great word?

-Albondigas.

-BOTH: Albondigas.

Yes. There you go! You're a castanet away now.

-It makes me go all funny that.

-Oh. Ooh!

'Nana Boomer's albondigas are keeping warm on the stove.

'I bet she flipped those meatballs!

'Along with Uncle Roberto's gambas al ajillo.

'Which I expect means flipped prawns.'

'And chickpea and steak cocido stew.

'I'll shut up now.'

So this is done.

So, again, I'm just going to slide that onto there.

And it's ready.

'That, my friend, is a tortilla worthy of a Spanish passport.

'Traditionally, tapas was a slice of meat or bread

'placed over one glass of sherry to stop flies buzzing into it.

'You can serve anything as tapas these days.

-'It's just come to mean a small portion.

-But Rebecca's tapas -

'whoa, what a selection.'

Look at that! Look at the colours in it. It's vibrant and lovely and...

And it just shows when you eat outside, you don't have to eat curly sandwiches.

'I've got to try the tortilla that's staring me in the face.'

Oh, that's heaven.

-Now that is wonderful.

-It's so sweet, isn't it?

That is absolutely gorgeous. How can you get those flavours out of eggs, potatoes, onions?

-Because that's fundamentally it.

-And who doesn't have that at home?

-Oh, it's gorgeous.

'Rebecca talked us through how she had made the other dishes on the table.'

For the gambas al ajillo, you start off with a really nice extra virgin olive oil.

You need to add chopped onions, chopped garlic,

chopped chillies, and then you add paprika - use the spicy stuff.

Leave it to cook for about ten minutes

till all the flavours infuse, and then you just throw your prawns in.

-The prawns are quite spicy, aren't they?

-Well, yeah, that's the chilli that's in there.

Oh, it's just absolutely wonderful.

Loads of flavour, spice... Ah!

'And Nana Boomer's albondigas are a rich meaty tomato-y mouthful.'

All it is is your mince. We're going to add some chopped onions, chopped garlic,

a couple of tablespoons of dried parsley. It has to be dried.

Breadcrumbs and egg.

You roll it in your hands and you fry it really gently.

Take it out, don't worry if it's not cooked all the way through, because you'll add it back later.

'The rich sauce is flavoured with carrots, onions, garlic, parsley and saffron,

'boiled together for ten minutes.'

-You just add your meatballs in at the end, and it just brings the flavour.

-It's lovely.

-It tastes gorgeous.

-How many of these will we take to the recipe fair?

-It's all so good. What's your favourite?

-Gambas.

My uncle Roberto's gambas - he knows what he's doing with fish.

-Definitely.

-You have to educate the world on your tortilla.

-Definitely.

And you've got to bring al-bon-dingers with you!

-Can you bring the lot?

-I can, yeah. I'll stick it all in a Tupperware and away we go.

-Fantastic.

See you! Bye bye!

'Rebecca's recipes are going to bring the authentic taste

'of eating outside in the Spanish sunshine right to our recipe fair.

'I know! That tortilla was definitely flipped though.

'Right, Si, it's our turn to cook some alfresco patio food.

-'Fair dinkums. Time for a barbie, mate?

-No!

'This is a barbie-free zone. But we are going to take our viewers to our own house.

'You mean...our special secret house? I don't know.

'Oh, it'll be great!

'But what's that got to do with cooking alfresco?

'Oh, don't be so literal, Kingy.

'Viewers, welcome for the first time on TV, to our own secret house.'

-Dave?

-What, mate?

-I think I'm going to open a window and let a bit of breeze through.

-Good lad.

Tea, mate?

Oh, belting.

-Ah, lovely.

-Cheers.

SLURPING Ah.

Well, you're very privileged. Welcome to our summer house.

-It's fabulous, isn't it?

-It is.

We'll show you outside - we've got a lovely pool.

Is it nice out there, Dave?

-WATER SPLASHES

-Beautiful.

'As you can see, we designed the house along the clean modern lines

'of a trendy Manhattan loft apartment.'

You've just walked through a cupboard! The door's here! Honestly!

It's there. That's the door. Would you like a cup of tea?

Don't be ridiculous. You're in the closet.

'Generally we do get on quite well when we're here, but we do see a lot of each other.'

-Shall we do some cooking?

-Yeah, let's cook kievs.

-Kievs.

And there is only one chicken kiev.

As cooked by Dave's partner, Lil. They're fabulous.

'There are lots of similar recipes...'

Isn't this lovely?

'..from Italian pollo sorpresa to French chicken roulade.'

You would often think they were just eaten indoors.

But we found differently, cos the chicken kiev is an alfresco dish, isn't it?

Yeah! My partner Lily, she's Rumanian and her home,

it's a quarter of a mile from the Ukrainian border, where Kiev is,

and they eat a lot of it there.

Quite often, they'll take it outside, cold, like we would a Scotch egg,

and have it with a cucumber salad. That's what we're doing.

I've butterflied a chicken breast,

and then put the cling film over the top of it.

Nice and gentle, just start to beat it out.

You don't have to be too brutal, but you do have to get it nice and flat and thin.

'The version we cook in Britain is actually the American one,

'invented in New York for Russian immigrants.

'It became really popular with frozen food manufacturers in the '80s,

'but Lil's is the original one from Kiev, and it's much better.'

By giving the chicken a bit of a hammer, it ensures that you get really tender juicy chicken breast.

But the perennial problem is how you get your stuffing in your chicken kiev.

This is Lil's way. It doesn't burst, it doesn't leak. I've got some butter.

And one thing I caught once in the kitchen - that I never thought was in there -

it's cheese. Just cheddar, just ordinary cheese

-It gives it a richness, a wonderful taste.

-It's a good thing.

I always know I'm in for a good night when I come home, I can smell the kiev smouldering away,

-She's got that Rumanian accordion music on - I know it's a night of passion.

-Honestly!

# I want to break free... #

I like an upright, you know.

VACUUM CLEANER WHIRRS

Oh, for goodness sake, keep the noise down, Freddie!

SHOUTS: You should see the state of our rug, bringing it in from the garden!

And you've got to have garlic, haven't you?

About three cloves will do.

-Clear off.

-CAT MIAOWS

It's nothing to do with the cat! It's your feet!

Have some garlic, that'll shut you up.

Garlic goes in with the butter and the cheese.

Chop up a bunch of parsley, and what's nice is you get

this lovely green nugget of garlicy butter and loveliness.

And what she always does as well is two spring onions.

MIAOWING What have you done to the cat?

It stinks of garlic!

'This is the secret of how to get the filling into your Kiev without it leaking everywhere.'

You take the filling, and what she says is,

she makes a little baguette shape out of it, like so.

Take the chicken...

A bit of seasoning, some salt and some pepper.

Now all we do is we roll this up. Because the chicken's been beaten, there's plenty of acreage,

and the chicken's slightly kind of sticky.

-You have to roll it quite tight...

-Yes.

-That's important, isn't it?

-Yeah.

'The kievs get dipped in flour, then egg,

'then doused in breadcrumbs.'

We've heated the oil up to a gentle rumble. Now put them in seam-side down.

One...

Two...

Look at that, brilliant.

RUNNING TAP WATER

'We're going to make Lil's Rumanian cucumber salad as well. It goes perfectly with a picnic.'

What I'm going to do with the cucumber is take a potato peeler -

we've washed the cucumber, make sure you do that -

and then just draw the potato peeler down it, so you get lovely, lovely ribbons.

-Lil always skins the cucumber first.

-Does she?

-Yeah.

-We're on the telly,

we want a bit of colour and a bit of greenery!

Oh, fair enough, then.

Do you want to see me photo wall? Come on.

Oh! Dave and his photo wall. Honestly.

What I've done is, it's like a collage. You know those wonderful Victorian homes

where you have that wall of photos? That one, that's me and Kingy in the Atlas Mountains.

I was following King up a mountain pass.

The road was gravel! I couldn't believe we did that.

That one, that's in Namibia, where we made a barbecue in the sand dunes. We had zebra burgers.

'If you can tear yourself away from Dave's photo wall,

'keep an eye on your kievs. Keep turning them, and about 15 minutes should see them perfect.

'The salad is really easy to put together.'

Some sour cream...

And some mayonnaise.

And some of that wonderful Eastern European spice, paprika, for colour and flavour.

Then we just garnish that with some sliced hard boiled eggs.

-Now it's time to serve up.

-Lovely.

Resting, or even allowing the kiev to cool, won't harm it at all.

The chicken will be tender from the bashing, and the filling will be held together by the melted cheese.

The thing is, it's going to taste

so much better when we eat it outside this fusty old house.

Come on, mate.

-Shut the door, keep the cat in.

-MIAOWING

-I don't want it sniffing round the chicken.

-Oh!

-Oh, heaven.

Oh, the pool is looking lovely.

It is! That algae cleaner's worked a treat.

Mmm.

It's really authentic, but I think the spring onions and the cheese,

they make all the difference.

The thing is all the butter ensures the chicken stays juicy.

-There's nothing, there's not one spot of it leaked.

-I like the salad.

-Mmm. It's lovely, isn't it?

-There's a lovely fresh note to it.

-Yeah.

So why do you think food tastes better outside?

Think about fish and chips, you know, it tastes better out of a newspaper,

when you eat them outside next to the beach.

Oh! Yes, it is the air. You feel you can breathe...

'Back on our search for cooks with alfresco credentials,

'we've left the bikes behind and are walking the footpaths of Hungary in search of some outdoor cooks.'

Blimey. We should be able to smell the paprika, you know.

'Don't listen to him! This is Leicestershire. But we are looking for some Hungarians.'

See? See! I told you!

This is posh camping. Hello!

-How are you? It's good to see you.

-Hello, mate.

Karl and Marika are brother and sister.

Their late father was Hungarian, and now they keep that heritage alive

for their own children

by re-enacting the lifestyle of the Magyars,

their nomadic Hungarian ancestors.

Hello, Marika!

'Steady on, mate. They just go camping sometimes.'

-We bring the bograc, which is the traditional Hungarian...

-What's that called?

-A bograc.

The farmers or the sherpas put the food in, go out and do the day's work,

and then they come back later for a slap up...

-And it's all done.

-It's all ready for you.

Marika and Karl are cooking us two Hungarian recipes.

First, a porkolt stew.

That's that, let's make the porkolt.

'Porkolt is a traditional meat dish

'from the ancient nomadic inhabitants of Hungary - the Magyars.'

-First things first, it's always lard.

-Any man that uses lard is a mate of mine!

-I hate to use cliches but here's something I prepared earlier.

-No!

Well, OK, you be Fanny, I'll be Johnnie.

-Sorry?

-Do you know what I mean? Fanny Cradock and Johnnie Cradock.

-Oh, right, OK!

-Give over, will you?

'Onions and garlic are the base of this stew,

'which would have been cooked exactly like this by the nomadic Magyars. Well, apart from the Tupperware.

'Their ingredients would be cooked in one pot, probably on grass next to their tents, like us.'

Right, we're going to add the paprika now, and we need to take it off the heat.

That's a definite, otherwise we're going to burn it.

'If you burn paprika, the natural sugars in it will become bitter,

'so Karl is adding chicken stock to lower the temperature of the pan.'

-I'd probably put two tablespoons, sort of.

-Two tablespoons.

You know those...the paprika that you get in the glass jars?

Well, Karl's just put two of them in!

BOTH LAUGH So you need to think bigger, and don't be shy.

What we've got here is the belly pork.

-If you look at that now, there's no liquid in there.

-No.

-Next time you look at that, that'll be a third full of juice.

-Juice.

-Yeah.

'Karl lowers the heat by raising the pot and leaves the pork to simmer,

'which gives us a chance to ask his mum

'how they've ended up cooking Hungarian classics in Leicestershire.

'The story all starts with their father fleeing the Hungarian Revolution in 1956.

'And ended up outside the grocer's shop where their mum was working.'

I was in the shop window and then this whole lot of Hungarians

came to the window! And I was frightened to death.

The Hungarians are coming! Hide the cornflakes!

-What was it that attracted you to him?

-I don't know, really.

'Karl's dad might have been quite a looker, but he was a great cook too.

'And it's time now to add more peppers to the stewing porkolt.

'And since pepper in Hungarian is paprika, Karl adds some fresh ones.'

Karl, what are those whopping big chillies?

-Paprika is the red pepper.

-Right.

-These are the ones that are crushed down to make the paprika.

-Yeah.

Now, these are hot, a hot variety.

'While the porkolt gets perkier,'

Marika can make her Hungarian alfresco dish -

cabbage stuffed with pork and rice.

'Blanched cabbage leaves will be the wrapping

'around a filling of minced pork, rice, onions and paprika.'

Right, William, me master class.

'It's a team effort to fill the pan up with the parcels.'

-Is that the cabbage water?

-Yeah.

'Marika then tops it up with the cabbage water and one can of tomatoes.

'It's left on a simmer to let the rice cook through.

'In preparation for the feast, the table gets dressed Hungarian style.

'As do the ladies...

'and us.'

LAUGHTER I've got a Hungarian boob tube on here!

What we say in Hungary is "egeszsegedre".

ALL: Egeszsegedre!

-And knock it down in one.

-Oh.

Ooft.

'Served with mash, Marika's stuffed cabbage is cooked long enough for the rice inside to become tender.'

I love the flavour of the rice because it's taken all the juice from the pork.

-Yeah.

-And the cabbage holds it together.

It's lovely hearty food.

'Karl's porkolt smells fantastic.'

See the juices have come off the meat?

Look at that, man. Go on, then.

'It's served with cucumber dressed in white vinegar and sugar.'

-It's so tender, you know? Sometimes belly pork, it can be tough.

-Yeah.

-This isn't, this is falling apart.

-That contrast with the cucumber.

-Mmm.

-Vinegar...

-Yeah.

-Sugar, heat, meat, sweet...

-Superb, man.

'You could cook these recipes in a kitchen,

'but it's so much more fun being outside.

'And how cool to be taking something to the recipe fair descended from Nomadic tribespeople.

'Now that's alfresco.'

-Superb, man. Really, really good.

-Absolutely superb.

Another day, another bike ride.

I know! What alfresco nationality shall we visit now?

We've done Spanish, Romanian, Hungarian.

Ah, mate, it's got to be time for an Australian barbie, now, hasn't it?

Nah! We can do better than an old barbecue. Let's go back to Blighty for inspiration.

Us British have had a love affair with eating outside for generations.

A lot of generations.

And now we're going to whip up a medieval treat

that became a staple of the British picnic hamper.

Welcome to our potting shed. But we're not potting plants, we're potting this.

Salmon... Beef... Ooh!

These little jewels are a classic way of preserving meat or fish,

and perfect for alfresco dining.

Potted beef, which we are going to cook first, is rich in spices.

'And the secret is the spiced butter the beef is going to cook in.'

We need to take some freshly-ground nutmeg.

And we want about half a teaspoon of ground ginger,

a good pinch of cayenne,

about half a teaspoon of good quality salt,

two whole cloves of garlic.

Now, we put that onto a gentle heat and just let it melt.

Because as the butter heats up, it's going to warm the spices.

That's going to infuse the meat, because that's what we're going to cook the meat in. Oh!

We're going to use braising steak. We need to cut any sinew away,

we don't want any chewy bits in this.

It's like a sandwich spread, it's luxurious. There's no gristly bits with it, is there?

No, mate, absolutely not.

And just pack them in this little dish here.

Now pour the spiced butter mixture over the meat.

-It's quite old-fashioned. The spices are old-fashioned.

-They are.

Have you seen how it's just covered the meat?

What we need to do now is make a really good seal on that.

And we do that with tinfoil, because we don't want any of that flavour to leach out.

The beef is going to cook slowly for a good three and a half hours

at a moderate 150 degrees.

The term "potting" actually means a method of preserving.

A layer of fat protects the meats from the air and stops it going off.

'So the fat we're going to use is clarified butter.

'It's going to cover the cooked meat and form a seal.

'Gently heat up some more butter so it separates.'

See all this white stuff? That's all the milk solids from the butter.

That's what we want to get rid of, because the milk solids in the butter will send it off.

'Skim those off and you have pure clarified butterfat left.

'When your meat is cooked, it should look like... Well, this.'

-Is that tender?

-Look at this Dave, look.

-That looks like a bowl of Chum. Eat that, you'd

-Winalot!

-Ha-ha!

-Well, you've always been me

-Pal!

-Cut it out, will you?!

-Other brands of dog food may be abused.

You could put this in a food processor if you wanted it fine.

They never had them in Napoleonic times, did they?

You know, they never had them. I like the manual method.

But you're absolutely right, you could.

'Flatten the top of the meat, and then carefully cover it with your clarified butter.

'The meat is freshly cooked, and should be free from bacteria

'and that butter is going to keep the air out, keeping it fresher for longer.'

And that's the potting part.

Sprinkle some green peppercorns on the top. Another top tip -

we can honestly say with this potted beef, there's no need to put butter on your bread.

-DAVE CHUCKLES

-No.

Now Dave is going to make the potted salmon.

This is going to be our little tea

for when we go out fishing to tickle the odd trout.

-I'm looking forward to that.

-Oh, it'll be good, Dave.

'I'm using two types of salmon -

'chopped smoked salmon, and freshly poached salmon.'

-Oh, that's flaking nicely, isn't it?

-It is.

Some cream cheese goes in there.

You add some lemon zest, and some dill fronds.

Use as much dill or as little dill as you like.

I'm not putting salt in this - I've got smoked salmon, that's salty enough.

But what I am doing - loads of black pepper.

And just give that a good whip up. If I was in the kitchen at home, I would put this in a food processor.

Now there's a third type of salmon to go in.

That's just been cooked in butter.

I've cut this into chunks because I want it to stay chunky.

The rest of it's going to be a spread, this is going to be like little nuggets in it.

-A lovely textural difference as well there, isn't there?

-Oh, yes!

I just want to fold this salmon in gently. I don't want to break those chunks up.

-You see? look at that.

-Oh!

All I do now is pot the potted salmon in the pot.

Now we use the butter we used to cook that salmon in

as our butter to pot the salmon.

And that, my friends, is potted salmon!

Just pop that in the fridge,

and let's take these potted treasures for our tea.

And the other ones we can have for our supper.

Right, we're there!

Have you got the painter?

Yeah, I've got the painter, mate. I'll get the stuff.

Go on, keep going.

That's it. Will you pass the food?

Go on, dude, you'll be all right. It's nice there, look.

I want me tea.

Not only is this going to be delicious,

but it's really easy to deal with on a picnic. Or a boating trip!

Let's break bread...

Take the potted beef...

You'll get fat!

Oh! Dave, it's brilliant!

I hope it chokes you.

Dave, I'm having the potted salmon with the brown bread

because I just think there's a certain happiness of marriage of flavours with brown bread, you see.

-Well, I hope it poisons you!

-In fact, I cannot stop eating it!

I hope your heart stops.

You see?

Bitter.

'Onwards, my friend! Out of the countryside and into suburbia.

'Well, at least it's got lots of lawns for ball games and barbies and that.

'Give up on the barbecue nonsense, Kingy! And, anyway, the weather's rubbish.

'Oh, well, never mind. You've been looking forward to this next lady we're visiting, haven't you?

'Oh, not half. Apparently she does things with summer fruit flavours you wouldn't believe.'

-Put the kettle on.

-Lovely.

-Make some tea.

Jayne lives near Lincoln with her husband Bob.

Her daughter Claire wrote to us

to tell us that apparently her mum is the queen of desserts.

Follow me into the dining room.

'Now Jayne seems like a perfect housewife,

'but I have a feeling there may be more to her than meets the eye.'

When I was about, dare I say that age... 40...

I thought it's now not Mrs, not Mum, it's Jayne's time.

Our son had joined the army cadet force, and I went along to help out

and amazingly, I was offered a commission.

They said, "Are you prepared to train up for four years?"

You had a weapon and all that sort of stuff and mud and...

Oh, yes. And full army uniform.

The children used to love it. I used to come home in full army uniform,

straight from a weekend away, and you come back absolutely...

I would have bet my mortgage that a woman like you wouldn't do something like that.

I've got to be honest with you and hold my hand up and go, that's quite remarkable.

-I'm very impressed.

-Oh, bless you. Well, I'm very humbled. Thank you.

So what are we cooking?

The thing that we're going to cook today, in honour of my mother, is Mum's wild plum summer pudding.

A classic Victorian dessert made exactly the way Jayne's mum learnt from her mother,

using wild plums gathered from the hedgerows.

-I love to delegate. One pan.

-Officer.

-Yes, sir.

-Sir.

-Hold it. How do we get...?

-Ma'am. Was it ma'am?

-Ma'am.

-Ma'am.

-Ma'am.

'Pay attention! There's a briefing on plums, straight ahead.'

Wild plums are very tiny, like cherries.

Because they're so small, the flavour is very intense. That is pure wild plum pulp.

I've never tasted hedgerow plums before.

I don't use a lot of sugar because I think that plums should actually have a sour taste.

They're certainly sticky and a huge plum flavour.

That's perfectly balanced.

-Yeah.

-With citric acid, all those citrics and all those kind of yummy acids kick in.

-All the citric-th!

It's got us like that!

I'm actually cheating. Rather than use up all the store in the freezer,

by adding plums that have been bought.

-Oh!

-Shock, horror.

-You've not bought plums, ma'am?

-I know.

-To make up the bulk. But the flavour...

-Will come...

-Will come from...

-The wild ones.

-So, who's on plum duty?

-I'll do plums.

-Are you're going to be on bread duty?

I'd love to be on bread duty.

OK.

Si is commissioned as Corporal Plum De-stoner, and I am posted to the rank of Private Bread Trimmer.

That's what I like to see. Everybody working.

My battery of thrillingly specific bread shapes will form the outer defence wall of the summer pudding.

So we just tip the old sugar in.

My bought plums, now thoroughly de-stoned, get some sugar rations added, and a little water.

A couple of tablespoons to cover the bottom.

That then goes on the stove. Give it a whirl because it is vital that you don't burn this sugar.

Oh, will you two stop!

Just behave.

Most fruit can be treated like this for summer pudding, not just plums.

Jayne has more tastes of the hedgerows to add in...

-her wild damson vodka.

-Over here. Now this was made last September,

and has been stewing in my garage since then.

Oh, that's lovely! It's quite tart, isn't it?

What we're going to do now... or what you're going to do.

-Yes.

-Is...

-Yes, ma'am.

-We're going to compile it. First of all we're going to add the wild plum puree.

It's a fabulous colour, Jayne.

And that's going to thicken it,

and it's going to add a lot of intense flavour.

-Mm.

-Pick out the larger of the base circles.

-Yeah.

Drop it into the pulped fruit.

Jayne's summer pud boot camp!

The idea is to charge the trimmed bread with the juice, and post it to the outer reaches of the pudding.

-Dip and place, Dave. Dip and place.

-It's important to overlap the pieces...

-that provides the strength.

-The juices are absorbed into the

rest of the bread, and in doing so it thickens the pulp, so that when it's been chilled and turned out...

-Mm-mm.

-..you can actually carve it. Now your lids.

-Private Bread Trimmer, you have made a beautiful job of covering up your plums.

-Why, thank you, Corporal!

-So what we do is, we put clingfilm on. As tight as possible.

-Yeah.

-Turn.

-Fridge.

The weight will then sink.

-Fantastic. Send on R&R to the fridge for two days for it all to thicken up.

-Have you got the colour?

Can I just say If it takes two days, have... have we...

have we made one earlier or have you got camp beds and, like you know... rations?

Well, I just happen to have two in the fridge.

Now, where should you enjoy a summer pudding at its best?

Well, not today in Jayne's garden, it seems.

I hope our commander has a backup plan.

Would you like to come into our dining room, which has now been set out with...

-Oh, wow!

-Look at that!

-That is fantastic, man.

-Absolutely.

-Look at the colours, though. The colours are fabulous.

-I know.

-Yeah.

-Well, this proves that you can still have outside, inside on a rainy day.

-Would you like to sit down and we'll discuss what drinks...

-Oh, yes. Absolutely.

Claire was right. Her mum really must be the "Queen of Desserts".

I don't think I've ever seen such a plethora of fruit flavours on a table.

Cake one - Jayne's orange semolina cake. Whole oranges...

-skin, pith and all.

-Oh!

-Oh, that is amazing, actually.

-That's perfect.

-There's just a slight bitterness but it's a whole, it's a whole orange flavour.

-Orange.

It's like the Mad Hatter's Tea Party, isn't it?

Oh, it's just amazing. 'Right, number two...

'gooseberry fool.'

Oh!

Man! 'Sharp gooseberry fruit balanced with a sweet custard.'

That's fabulous. It's zingy and tangy but, just sweet.

-Yeah.

-Just sweet.

-Just enough.

-Yeah.

Dessert three... tarte au citron.

With an entire lemon grove stuffed into it.

It takes eight lemons, which...

you have to zest all eight.

-You know you've been zinged, don't you?

-Mm.

They catch you there, don't they?

Yeah. 'And there's more! Mississippi mud pie.'

'Raspberry waffle cake.'

'Victorian jelly honeycomb.'

'Old-fashioned summer punch.'

'And the most amazing fresh lemonade.'

-Oh, it's wonderful.

-The recipe here is from great-grandma.

-That's spectacular.

-Lip smacking!

You're good at this, you, aren't you?

-Dear me!

-Oh! We've got the cake yet.

Oh, you're joking.

And finally, the one we have really been waiting for...

Jayne's Mam's Wild Plum Summer Pudding.

Not cooked, just rested for a few days.

A really rich, dewy...

Wow!

-Oh, wow!

-Oh, that is spectacular. Mm.

I think that's one of the nicest puddings I've ever had.

The right amount of balance between the acidity and the fruit and the sugar.

-And sharpness.

-It's perfect.

-Oh!

But what on earth are we going to ask you to bring to the Recipe Fair?

-What do we have?

-We've got to have the summer pudding and we've got to have the orange and semolina cake.

-I think the lemonade.

-The lemonade because we can serve jugs of that with the main meal.

I think I'm going to give you a kiss.

-Oh, steady.

-Military precision, that.

Oh, it was, wasn't it?

What a truly inspirational visit to end off our exploration of alfresco dining.

-Now we can do the washing up.

-Oh, man!

I knew it! I knew it.

I almost hope it's raining at the Recipe Fair, so our guests

get a taste of Jayne's desserts the way we have.

That's going a bit too far, Si. But we've had so many tastes of the outdoors,

without even a barbie in sight. This is going to be a great Recipe Fair.

So, have we done it?

Have we got three family cooks to take to the Recipe Fair?

I'd say! We have got Rebecca's awesomely authentic recipes from her family in Madrid...

Tortilla and Gambas.

And the food cooked by the Hungarian Magyars, but prepared for us by Marika and Karl.

And from my Lil, traditional Chicken Kievs... perfect patio food.

And from Britain, the Victorian picnic classic...

Potted Beef and Potted Salmon.

And the most marvellous trooping of the summer fruit colours, from Jayne.

It's official. We've done it! Bring on the Recipe Fairs.

We invite people from all over Britain, to join us for a day in a field,

to share and celebrate all their recipes.

And they have brought not just recipes, but lovely cooked food too.

-What have you got?

-Lime and mascarpone cheesecake.

-Wor!

-Beef Stroganoff.

-You star.

-This is a minced lamb crumble.

-Vanilla fudge.

-Vanilla fudge, Yes.

-That looks lovely.

-Meat and potato pie.

That looks fantastic. Black treacle?

No, it's just dark brown sugar.

What have you got?

-Ooh! That certainly makes the sun shine on a grey day.

-Doesn't it?

-How lovely.

We have as our special guests, the Studley Grow, Cook and Eat Group.

They're going to be feeding our fairgoers, once they're sorted.

And of course, our home cooks we've collected

on our travels need installing in their very own special tent.

It's nice to see you.

Normally, all the cooking goes on under cover, but not today.

-You we want here.

-With your kind of Magyar ancestry, you could cook

over there by that rock.

Come rain or shine, your pot'll be on fire.

-Thanks very much.

-Right then. Come on.

Here are your Mums Know Best aprons.

-Oh. Why, thank you.

-And we've done a bit of waterproofing on your two,

-you know. Good luck.

-Right. That's us. Crack on, all right?

-See you later.

-OK, Bye.

Over in the Little Top, we have our recipe sharing wall,

and also our resident food historian, Gerard.

His job is to uncover some of the more unusual recipes, and the stories behind them.

Well, we have a novel food item, made by this wonderful lady here, Pip Mannion,

-who is going to tell you...

-Hello.

-all about this splendid cake pie.

It's cake pie, yes. My - at the time - boyfriend

made a comment that surely, cake pie would be

the best food invention there could be. I had a think because if you make a sponge cake, it'll rise

-and it's split the pastry.

-Yes.

But I had this recipe for a chocolate brownie cake

-and I thought, that... that might just do the trick.

-Oh, brilliant.

So on his next birthday I turned up with cake pie for him and now we're married. So it all worked!

-Oh, brilliant!

-You're married?

-That's brilliant.

-It is.

It's deliciously light looking pastry.

-Ooh! Wow!

-Oh, my lord.

-Wow!

-Have a taste. It looks fantastic.

-That is definitely a pie, and a cake.

-Mm.

-It's really good.

-Oh, it's lovely Because the cake's nice and moist.

-Mm.

-Oh!

-So you're getting the benefit... It needs to be contained, to be imprisoned.

-Yeah.

And I say it's a great vehicle as well for getting it to your gob. Mm.

-Exactly.

-Beautiful.

-How have we come to the 21st century and not been previously invented?

-Yeah.

-I have to say, if you delivered that on your birthday, I would have married you and all.

Thank you very much indeed. Brilliant.

-Guys, we've got a lovely picnic food made by Tim. Hi, Tim.

-Hello, Tim.

-How are you doing, man?

-Good.

-And it's called fridge chicken.

-Oh!

-As simple as that. Why?

What you do is you see what's left in your fridge, and you put it on a chicken.

-Who's living in there then?

-You spatchcock a chicken.

-Yeah.

-And you stick it into a pan. And if you've got any leftovers in the fridge, any leftover vegetables,

chuck in on top with a tin of tomatoes, some mushrooms, some chilli.

-Right.

-And some chorizo. And cook it for a couple of hours.

Leave it to go cold and you've got a superb picnic.

-That's lovely. Great hangover food.

-It is. It works.

-Oh, yeah. Mm.

-It works. Definitely.

-Is there a recipe as such?

-There is a recipe, yeah.

-The joy of it is...

-Enjoy eating fridge chicken.

-Thank you very much.

-Thank you very much.

-Nice to meet you.

-Thank you.

-Well done, Tim.

Now then guys, we've got a couple of lovely German people to come and

tell us what these delightful things are, and it's Michael and Stephanie...

-brother and sister.

-Hi Mike.

-Hi Michael.

-Hi Morning Hi.

-Hello, mate. Nice to see you. Hiya.

-What are these wonderful things?

-Tell us all.

-Well, these are frikadellen.

-Yeah.

And these are bone marrow dumplings.

Bone marrow dumplings?

That's a new one on us.

-They're lovely, aren't they?

-Oh, they're lovely.

-Really meaty.

-Really beefy.

-Mm.

The bone marrow dumplings and frikadellen meatballs are specialties

from the north Rhine region in Germany.

-They are superb.

-They are superb.

-I'm glad.

-And how do you get the bone marrow in there?

Well, you get a little bit of bone from the butcher and you scrape it out.

-Yes.

-And then you heat it up and it liquefies.

-Yes.

And then you pour the fat into the mixture.

-It's a shame that we don't use bone marrow more in our cooking.

-Yes.

-Because it's such a useful thing.

-Frikadellen.

-Yes.

-Mm.

They're quite strong, quite spicy and a quite salty

-version of meatballs. It's the ideal picnic and party food really.

-Mm.

-Yes.

-And so tasty.

-Fantastic Thank you very much.

-Thank you very much.

-Thank you. Much appreciated.

Michael and Steffi's recipes will be on the website, with all the others shared at the Recipe Fair.

In the other top, today's team of invited community cooks are starting to give out their food.

-Oh, hello.

-All right?

-So you're the Studley Grow It, Cook It, Eat It group.

-Yeah!

They run a weekly workshop educating people that great food can be cheap.

So we try to keep it so we always have a starter, two main courses and a pudding, and we try to do it

for two pounds.

We've got a lot of young mums that are not confident cooking, special needs adults.

-Right.

-And you know, people that live on their own.

And we had... one of the adults the other day, she was...

she's got special needs, and she was just chopping and helping Sophie,

and she went away and phoned her mum in the corner.

She said, "Mum, guess what! I've opened a tin, I've chopped an onion... "

That's fantastic. Basic skills like that are transferred to the family, then the children eat well and...

-Yes Yeah.

-Oh, well done you guys.

For such cheap food it's pretty inventive

-The pork mince with Thai spices and plum sauce is simply served in a pancake. And it works.

-Phwoar!

-They're lovely.

-They are.

-Good.

And these ricotta pancakes are genius. A really light batter flavoured with ricotta and vanilla,

served with plum compote from their allotment.

-Ah!

-Oh, he liked that, then.

-I'm just necking the juice, you know.

-Oh, yeah.

Outside the mums' tent, Karl is getting his fire going.

Hello! I've just bought these for you.

-Jayne's executing her battle plan.

-There's plenty to do. I think we'll prepare this fruit.

-So our mums...

-and Karl...

are all gainfully employed, which means that we can psych ourselves up for Gerard's Skills Challenge.

We've got a sushi challenge going on today with our skills test.

-Na-na-na!

-Ta tat ta!

-Book!

-Wiyah-hi!

-But we need some other competitors, Si. Ladies.

-Ladies, Ladies. I do like ladies...

'Now's the time for Gerard to put us and three fairgoers through our paces.'

You've got great hair that matches your top So you're coming in.

And you just look worried, so you can come in. It'll be all right. Be all right.

Today Gerard is making Japanese sushi rolls, bite-sized treasures of rice and raw fish. I love 'em.

So we start with the rolling mat that helps to construct and press the sushi together.

And the nori sheet, the sheet of seaweed.

'On top of the Nori seaweed sheet, Gerard is layering up sushi rice

and a little wasabi, a hot Japanese horseradish.'

-And the fish of choice we're using today is some lovely salmon loin here we've got.

-Yeah.

And then, alongside that, I'm going to have a green stripe of sliced avocado

and then what we have to do is use the bamboo mat, to fold

the nori and the rice, keeping it really as tight as you can.

'If it's been rolled tightly, you should be able to slice it and display it elegantly on a plate.'

-What we're all going to have to do at the end is pick it up with our chopsticks and eat it.

-Yeah.

Listen. He's just found out that you can eat seaweed,

and 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.

So, I'll give you a countdown. Three...two...one. Get rolling.

Is there a time limit on this, Gerard?

-Well, by the end of the week would be nice.

-Fine, OK.

'There are loads of types of sushi This is maki. Literally in Japanese it means rolled sushi.'

That's right. Nice and tight. Press the rice down.

Think gentle. We're not all Texan.

'But seriously, maki sushi? Making a mess, more like.'

'The sticky sushi rice is dressed with rice vinegar and sugar, which compliments the flavour of the fish.

'And nori is actually a sea algae. It's been pressed, rolled and dried into sheets.

Keep it nice and tight.

Sushi ingredients are quite common and cheap in oriental supermarkets

and this makes a great fun DIY dinner party.

The innards have come out!

Just squash it in a bit. It'll be all right there, look. Nobody will ever know.

'You don't have to use raw fish You could use smoked fish, crab,

'prawns, vegetables or strips of cold omelette.'

-Look at the Myers Man!

-Ha!

-Look at this. Well done.

-Have you finished, dude?

-Yeah.

-He can't wait!

-Look, guys, this person is about...

Les, stop! You've got to dip it in there.

Yeah, and I've got to judge it first. I need to have a look at them.

Oh, sorry, Les is off.

-I have to see it before you do it. They're pretty good, aren't they?

-They're mega.

This one is pretty good but it sort of fell apart, didn't it?

It did really, yeah.

I like this one.

-Very neat.

-A little bit of a gap there.

But I think the blokes have it, really. Can you give them a round of applause, ladies and gentlemen?

-A big round of applause everyone.

-Well, done you men.

-He's done very well. I think we should let him eat it.

-Go on, Les.

CHEERING

It's nothing like steak and kidney pudding, is it?

Over in the mums' tent, it's just one big masterclass.

Put that cabbage right tucked under.

Marika is passing on her cabbage-rolling skills.

It's like the Generation Game, isn't it?

Rebecca is holding court on tapas techniques.

Yeah. You cook them just till it kind of goes quite cloudy.

Jayne is drilling the fairgoers in operation "dessert storm". Get it?

And Karl, he's just doing his own thing.

Over in Gerard's tent, he's just struck picnic jackpot!

What a beautiful display we've got here from Helen, Helena and Beryl. What have we got, anyway?

I can see some soda bread here, that's delicious. You've made that, with your lovely jam.

-Yes, I've made that.

-Brilliant. Beryl, what's your favourite picnic food?

-I can see you're clutching a book there.

-It's very special and all my cooking is out of this book.

-You are the modern housewife, I can tell.

-I am. This book is at least 100 years old.

It's yellow with age, and this is...

-was my mother's, and these are her recipes.

-Yeah.

We used to use this as a child.

Brilliant. So you've really brought your family's food history to life,

on this picnic table here. I love the way that you've made some homemade drinks because...

I think it's one thing we often neglect in picnics is, some squash or Pimms, dare I say.

-Those are out of this book.

-Are they?

-Yes.

-It says in brackets...

-alcoholic.

-Yes.

-As if I'd need to guess that it wasn't.

-It's got the Welsh cider in.

-Has it? Fantastic. A lovely bit of cider.

So Satvinder and Harpreet, I know that you're big picnic people.

A little bird has told me that And today you've brought a wonderful big box of pakora,

which for me is an ideal spicy picnic food. Tell me,

-are these held together with a kind of flour?

-Yeah it's gram flour...

-OK.

-.which is made from chickpeas.

Right. And they're lovely cold, aren't they?

I had one earlier on. I nicked one. I love them! They really looked so nice and I thought oh,

they look really good. And they're always vegetarian, are they?

No. You can have anything in them, as long as it can be held together.

What would be your favourite picnic destination?

We picnic mostly in the lounge.

Right. Great. I'm going to have a sneaky snifter of one of these. You have one as well

And then you can help me pass them round.

-Pakoras are really easy.

-That is really spicy.

Which means you'll have more time to eat them - in the lounge.

Before our Recipe Fair closes for the day, it's our turn to cook.

Sausage rolls are a picnic classic but we are going to cook something that's similar, but a bit more fun.

For our alfresco offering, we're going to do minced beef pinwheels. It's one of those wonderful things

you can do with a slab of puff pastry.

'These are really easy, and once you've got the method,

'you can be as creative with the filling as you like.'

Now the pinwheel, it was one of those things when you were a kid, you know you used to pin like a

whirligig to a stick - the pinwheel.

But this is the same but with mince and pastry and without the stick.

it's basically a savoury mince you're making. Finely chopped onions and sweated down garlic.

-That'll do us I think.

-Beautiful.

-Take that off and let it cool.

Minced beef.

A little bit of fat in it, you need that. What we're going to do,

is we're going to add some flour. All the juices that come out of the meat,

the flour will absorb that and we're going to add some mixed herbs, plain common or garden

dried mixed herbs.

A big dollop of tomato puree for a bit of richness. Now season it well. Salt. Pepper.

Lots of pepper cos it's great with the beef.

What we do is then we just massage the meat.

Now meanwhile, I have a pack of puff pastry and I'm going to roll it out.

And bought puff pastry is OK. There's not much wrong with it.

Once your mince is well mixed, it needs to be pressed out onto the pastry.

-This isn't one for the vegetarians. A sheet of beef flesh. What would a vegan put in a pinwheel?

-Nuts.

-Nuts?

-Nuts?

I'd rather eat my own feet.

Now this, we're topping that with cheese But if you don't

like cheese, don't put cheese in. You could put horseradish in, or a spread of mustard would be nice.

Eggy wash the edges...

and roll it up into a sausage.

I reckon we'll get a dozen out of this.

Cut them up evenly into about one- inch thick discs, and lay them out

on greaseproof paper. It doesn't matter if they puff up and touch each other.

You can do this if you want. You brush it with egg.

I like this bit.

I just love the formality of this But you could do really posh ones,

you know like chicken and wild mushroom ones Just make a duxelle

of mushrooms out of...

you know, like you would do for a beef Wellington. And chicken. Gorgeous, you know?

Haggis would be good. Haggis pinwheels.

Will you stop watching us? You're putting us off!

Just pop those into a moderate hot oven...

about a hundred and seventy degrees Celsius...

for about 15 minutes and honestly, they'll be puffed up, they'll be golden, tasty and brill.

Doesn't 15 minutes go quick when you're having fun?

There we are.

-Oh.

-Oh-ho! And I'd just take these outside with a nice

glass of wine or a pint of beer, and I think the job's a good 'un.

Sit in your garden. Ladies and gentlemen... mince beef pinwheels.

How do you get on? Did you get any recipes?

Yes, super. I've got Grandma's Ginger Cake for my daughter to make when we get home.

-Brilliant.

-Oh, good. Good.

I've chatted to lots of people

and written some things down off the recipe board.

-We've got the pakoras which I think everyone loves.

-Yeah.

-They were brilliant. And the cake pie.

-That was good, wasn't it?

-We thought it was a good invention.

-Gooey chocolate cake in a pastry.

-The cake pie was good, wasn't it?

-It was good.

-I've written that down, along with half of the people here.

-I think half the country's going to be cooking cake pie.

-Yes, cake pie.

After each Recipe Fair, we have a banquet to thank everyone who's helped to make it so special.

And we eat all the grub we've discovered.

The perfect end to a perfect day. We get to feast now.

We do. We do.

For starters, we're off with Rebecca's selection of tapas, which is albondigas, the tortilla...

-And all the prawns have been eaten, but never mind.

-Oh!

-Ah!

-Look at that!

Have you ever seen a plate of albondigas as good as that? Look at them!

We have Karl and Marika with their perkelt. And perky perkelt it is too!

Now this is catering Hungarian style, yes!

-Come on! Look at that.

-Hey!

And stuffed cabbage, and last but no means least,

we've got Jayne with her wonderful summer pudding, and other assorted treats of summer, brought to us.

-And there's our chicken Kievs.

-Potted beef and potted salmon.

And minced beef pinwheels.

-Quick... march!

-Hey!

You know, Si, whatever we eat under this summer evening sky, it's going to feel very special.

Yeah, mate, and this is really good food to be eating alfresco.

-Come on!

-Hooray!

There's something about having hot foods outside,

and when it gets colder and you're sort of wrapped up

and it just tastes a lot nicer outside, I think.

I've eaten absolutely everything and it was fantastic!

Stuffed cabbage, perkelt, tapas.

I think the fried potato, the Spanish stuff.

-Very nice.

-Lovely.

-Some of the recipes I've tucked in my pocket

to take home with me so I've got a collection.

Kievs. Magnificent.

I really like the potted salmon because it's very creamy and very fresh, and lovely to eat outside.

My food went down really well. I was surprised how many people came back for seconds.

And I can't wait till I get into them cakes over there.

Woah!

A work of art!

It's been a most wonderful day. It's been a wonderful experience, meeting

everybody. But the wonderful thing is the camaraderie between the mothers.

Exhausting but brilliant. Absolutely brilliant.

Dude, alfresco dining. Fantastic, man. And the food definitely tastes better outside.

It does and without a doubt, we've certainly pushed the gastronomic envelope.

Great food, great people. What a day.

-What a feeling!

-What a sensation!

-Ha-hey!

-Hey! Oh, it's brilliant.

Next week on Mums Know Best, we look at the food people love to cook on a lazy weekend.

From posh puds. ..Yes!

To quick and simple snacks.

Banana duvets.

And slow and special dishes.

I wish you could smell this - it is absolutely unbelievable.

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