0:00:05 > 0:00:07You know what, Kingy? I love doing this.
0:00:07 > 0:00:10You mean riding all over the place and stuffing our faces?
0:00:10 > 0:00:14Well, it's more about finding great recipes and passing them on, really.
0:00:14 > 0:00:17Yeah. But admit it, we have a right laugh, though, don't we?
0:00:17 > 0:00:18- Thanks! - THEY LAUGH
0:00:18 > 0:00:20No, you're right, dude.
0:00:20 > 0:00:24We're on a mission to collect all manner of culinary treasures.
0:00:24 > 0:00:27From the mums who have been cooking them for years.
0:00:27 > 0:00:32And then we'll celebrate the dishes and the stories behind them, at the ultimate foodie festival.
0:00:32 > 0:00:38Our Recipe Fair. Where everyone comes to swap recipes, and trade tips.
0:00:38 > 0:00:42Welcome to the fabulous foodie fiesta that is the Mums Know Best Recipe Fair.
0:00:42 > 0:00:44And today we're celebrating lazy weekends.
0:00:44 > 0:00:47Those couple of days where you do exactly what you fancy.
0:00:47 > 0:00:48But we do that anyway.
0:00:48 > 0:00:53Whether you use the time to perfect complex recipes with loads of ingredients...
0:00:53 > 0:00:57- They are measured. - It looks pretty, though, doesn't it?
0:00:57 > 0:01:02..Or you want something that pretty much cooks itself, so you can spend time with family and friends.
0:01:02 > 0:01:05I think this dish says, "Everything's all right with the world".
0:01:05 > 0:01:10If you want quick and easy, or something a bit more challenging, we've got it all!
0:01:10 > 0:01:13How long would it take you to chop that, Kingy?
0:01:13 > 0:01:15Oh, weeks, dude, weeks!
0:01:15 > 0:01:20And our food historian, Gerard Baker, will be trying your lazy weekend dishes.
0:01:20 > 0:01:22Although, he has a few tips of his own.
0:01:22 > 0:01:26Have your risotto on a Friday night, and then you can knock these up the next day.
0:01:26 > 0:01:29So you've already got something half started in the fridge.
0:01:29 > 0:01:33All of our recipes will be available for you to share, on our website:
0:01:33 > 0:01:38Because when it comes to top tucker, we really do think mums know best!
0:02:00 > 0:02:03We're off to meet three mums who have been in touch
0:02:03 > 0:02:07about what they say are perfect dishes to make when time is of no object.
0:02:07 > 0:02:12Elaine contacted us with a couple of old family recipes that take a bit of time and effort.
0:02:12 > 0:02:14But that's OK, you know, on a weekend.
0:02:14 > 0:02:21So when we heard about her show-stopping pud and classic pie, we had to drop in.
0:02:21 > 0:02:23This is it, isn't it?
0:02:23 > 0:02:25Yeah. That's the one.
0:02:30 > 0:02:33- Hello.- Hello, Elaine. I'm Dave.
0:02:33 > 0:02:36- Lovely to see you.- You too.- Hello, Elaine. How are you, darling?
0:02:36 > 0:02:42- Lovely to see you too. I'm very well. The kettle's on, would you like a drink?- Oh, not half.
0:02:42 > 0:02:45Elaine lives in Hitchin with her husband, Alan.
0:02:45 > 0:02:47Daughter Jessica is also popping round today.
0:02:47 > 0:02:51But it's the recipes handed down from Elaine's mother, Jean, that we're going to try.
0:02:51 > 0:02:54So, Elaine, what are we going to cook today?
0:02:54 > 0:02:57We're going to have peach paradise pudding.
0:02:57 > 0:02:59- Ooh!- This is the abridged version of the recipe,
0:02:59 > 0:03:02and it's been written on that little piece of paper for many a year.
0:03:02 > 0:03:07But originally it came from a magazine that my mum borrowed from a doctor's surgery,
0:03:07 > 0:03:09sometime in the late '50s, early '60s.
0:03:09 > 0:03:12- Wow.- And it's really lovely. It's very light and fluffy, very rich.
0:03:12 > 0:03:13And very delicious.
0:03:13 > 0:03:16So this is your file of recipes. I'm very impressed with this.
0:03:16 > 0:03:19I love tidy. An orderly plate's a happy plate.
0:03:19 > 0:03:21- Absolutely.- Oh, gosh.
0:03:21 > 0:03:26- Captain Rustic!- Yeah.- Yeah, I know. - Big dollops!- Yes. No.
0:03:26 > 0:03:28- Oh, no.- A pile of potatoes splashed up the wall.- Yes.
0:03:28 > 0:03:30I do it an artistic sort of way!
0:03:30 > 0:03:33- Absolutely. Yes.- You know? - Like Salvador Dali?
0:03:33 > 0:03:36No, more Jackson Pollock!
0:03:36 > 0:03:38So what else are we going to have, Elaine?
0:03:38 > 0:03:41I think we'll have one of Mum's chicken pies. They are legendary.
0:03:41 > 0:03:44If you're having a lazy day, there's nothing better than a pie, is there?
0:03:44 > 0:03:47You can have it hot and then two hours later...
0:03:47 > 0:03:50- ..Have another piece cold! - Oh, yes! Heaven.
0:03:50 > 0:03:51First on the menu today
0:03:51 > 0:03:56is Elaine's enigmatic-sounding Peach Paradise Pudding.
0:03:56 > 0:04:01Right, we have to put a circle of boudoir biscuits around the edge with a sponge base.
0:04:01 > 0:04:04- Right-oh.- You have to sandwich them together with raspberry jam.
0:04:04 > 0:04:08- Do you think you could do the honours?- Of course.- Excellent.
0:04:10 > 0:04:13There's only room for two tidy types in the kitchen.
0:04:13 > 0:04:15So, whilst they get busy with the boudoir biscuits,
0:04:15 > 0:04:22I'll get the low down from daughter Jessica, and do my bit with the chicken pie, later.
0:04:22 > 0:04:25Tell us about the Peach Paradise Pudding.
0:04:25 > 0:04:29It's exactly what it says on the tin. Paradise. Absolutely gorgeous.
0:04:29 > 0:04:31It's always been a family favourite.
0:04:31 > 0:04:33Only for special occasions, you know...
0:04:33 > 0:04:37- weddings, engagements.- Is it always a bit like that with your mam?
0:04:37 > 0:04:41- Because she's very like kind of, you know...- Oh, God.- ..Forthright.
0:04:41 > 0:04:43- Right. Has she gone?- Yeah.
0:04:43 > 0:04:47- We call her Hyacinth. You know. - You don't!- Keeping Up Appearances? - Hyacinth Bucket.- Oh, yeah.
0:04:47 > 0:04:50You know, "the lady of the house". You know!
0:04:50 > 0:04:55It'd have to be a right special occasion for me to do all that faff with the fingers.
0:04:55 > 0:04:58He's in his element in there, though. Have they got to the peaches yet?
0:04:58 > 0:05:00Oh, I love doing this, it's like culinary bricklaying.
0:05:00 > 0:05:04And there's some satisfaction isn't there? There's a bit of therapy in this.
0:05:04 > 0:05:07You know, just getting it neat and tidy.
0:05:10 > 0:05:12- Ta-da!- That's very good.
0:05:12 > 0:05:17- Are you sure you've not made this before?- No. No, no. I'm just good at bricklaying!
0:05:17 > 0:05:21- Aye, what's next?- Right. Next we need to grate the rind of the lemon.
0:05:21 > 0:05:22- Yeah.- Into this bowl.
0:05:23 > 0:05:28The recipe's not complicated, but the whipped-up pud has to chill for a couple of hours
0:05:28 > 0:05:34before serving to set the fluffy filling, which starts with whisked-up evaporated milk.
0:05:34 > 0:05:38- I think that's about done. - Brill. I've never seen that done to evaporated milk before.
0:05:38 > 0:05:42- It really has taken the froth up. - It does. Just stir that into there.
0:05:42 > 0:05:46- The lemon in the sour cream?- Yeah. - Yeah. Now that WILL be sour cream, won't it?
0:05:46 > 0:05:49- Won't it just? There you go. - Yeah.- If we stir the...
0:05:49 > 0:05:52- The sour cream?- The sour cream into the evaporated milk.
0:05:52 > 0:05:54And, of course, we mustn't forget to add SOME sugar.
0:05:54 > 0:05:57- Does this go in here, Elaine? - Yeah. That goes in there.
0:05:57 > 0:06:02I was worried about this splitting, but there's no sign of it at all.
0:06:02 > 0:06:07Elaine whips up some double cream and adds in the lemony loveliness.
0:06:07 > 0:06:11Oh, we haven't got to the peaches yet, so I guess this is the paradise element.
0:06:13 > 0:06:19Now then, let's pour one into t'other.
0:06:19 > 0:06:22- Does this just go in the fridge to set?- No, it goes in the freezer.
0:06:22 > 0:06:25- The freezer?- I think at the time it wasn't so easy to make,
0:06:25 > 0:06:28cos very few people actually had their own freezers at home.
0:06:28 > 0:06:30Phwoa! This all works, doesn't it?
0:06:30 > 0:06:35Dead easy to put together. A couple of hours in the freezer, while you can go away and play.
0:06:35 > 0:06:40- And maximum effect when you bring it out for dinner in the evening. - Yes! Ha-hey! I like this.
0:06:40 > 0:06:42So, away we go to the freezer.
0:06:42 > 0:06:46And my work is done. Time for me and the pudding to chill.
0:06:46 > 0:06:49Of course, that's something that comes naturally to Kingy.
0:06:51 > 0:06:53Yes.
0:06:55 > 0:06:57Oi! Billy no-mates!
0:06:57 > 0:06:59Have you got no friends?
0:06:59 > 0:07:03He hasn't got a clue. He thinks he's playing billiards, Elaine.
0:07:03 > 0:07:04Shut up!
0:07:05 > 0:07:07I need a new bat.
0:07:07 > 0:07:10OK, maybe croquet's not for me.
0:07:10 > 0:07:13But chicken pie most definitely is.
0:07:21 > 0:07:25- Ooh! How's it going? - All right. No, we're not doing bad.
0:07:25 > 0:07:30Well, don't rush too much, it's my lazy downtime and it's lovely!
0:07:30 > 0:07:35Elaine's made this pie so many times she's got everything running like a military operation.
0:07:35 > 0:07:37Short crust pastry - done.
0:07:37 > 0:07:39Chicken - boiled.
0:07:39 > 0:07:41Stock - bubbling away.
0:07:41 > 0:07:45But this is no ordinary stock, not with Hyacinth Bucket in charge.
0:07:45 > 0:07:49I don't mean to be rude, or personal or anything, but where did you get your...
0:07:49 > 0:07:52you know, your pernickityness from?
0:07:52 > 0:07:54Mother. When I was a little girl,
0:07:54 > 0:07:58she said, "Whatever you do, do it to the best of your ability."
0:07:58 > 0:08:00Look at this.
0:08:00 > 0:08:06Now, anybody that studs an onion with cloves at any one given time, just whacks them in.
0:08:10 > 0:08:13They are measured!
0:08:13 > 0:08:15It looks pretty though, doesn't it?
0:08:15 > 0:08:18The beautifully-studded OCD onion,
0:08:18 > 0:08:25then gets blitzed to smithereens into the stock which is used to make the white sauce.
0:08:27 > 0:08:31With everything made from scratch, this recipe is quite time consuming.
0:08:31 > 0:08:34But for uber-organised Elaine, it's a doddle.
0:08:36 > 0:08:40- OK. So that's it well covered.- Yeah. It is.- Great.- Into the pie we go.
0:08:44 > 0:08:45Now pour that over.
0:08:50 > 0:08:54- The back of the knife makes it stick.- A top tip that, isn't it?
0:08:54 > 0:08:57Now, for the knuckles.
0:08:57 > 0:09:02With fastidious Elaine sticking to her mother's motto like jam to a boudoir biscuit,
0:09:02 > 0:09:05I'm surprised she doesn't measure the distance between crimps.
0:09:05 > 0:09:09Kingy, there's nothing wrong with doing something properly.
0:09:09 > 0:09:15Whilst the pie cooks, Elaine whips up a quick raspberry coulis to serve with the pudding.
0:09:15 > 0:09:17But I still haven't seen any peach action.
0:09:22 > 0:09:25Aah! There they are. The lesser-spotted peach.
0:09:30 > 0:09:35- After a lazy couple of hours in the kitchen...- Only cos Elaine was so organised, mind you.
0:09:35 > 0:09:37..It's time for husband Alan to join us
0:09:37 > 0:09:42as we tuck into the dishes Elaine and her family have loved for years.
0:09:42 > 0:09:45Oh, that's a proper dinner. And it's been a lazy day, so you don't feel
0:09:45 > 0:09:48as though you've been banjaxed in the kitchen all day, do you?
0:09:48 > 0:09:51- Oh, no. It hasn't taken that long really, has it?- No it hasn't.
0:09:51 > 0:09:55- That's a top pie.- Mm. It's tasty Alan, isn't it?- I think so.
0:09:55 > 0:09:59You know what's in a chicken pie, don't you? I mean, it's chicken.
0:09:59 > 0:10:02But in a peach paradise, it could be anything, cos the peaches are on the top.
0:10:02 > 0:10:04- So what lies beneath?- Paradise.
0:10:04 > 0:10:09Oh, for me, though, there's paradise in a pie. I do love a pie.
0:10:09 > 0:10:12'And I'm dying to find out what paradise actually tastes like.
0:10:12 > 0:10:16'Elaine serves the peach juice as well as the coulis,
0:10:16 > 0:10:18'just to soften the barrage of boudoir biscuits.'
0:10:18 > 0:10:20- Beautiful.- Deftly done.
0:10:20 > 0:10:22Oh, that is fabulous.
0:10:22 > 0:10:25- The boudoir biscuits have softened as well.- Yes.
0:10:25 > 0:10:28They're lovely. It's just like a lemon syllabub inside, isn't it?
0:10:28 > 0:10:30But a nice cold one.
0:10:30 > 0:10:33- Yeah.- Elaine, I think it goes without saying,
0:10:33 > 0:10:37we just need the peach paradise at the Recipe Fair,
0:10:37 > 0:10:39and the world's a very happy place.
0:10:39 > 0:10:42- It would be my pleasure.- Shall we try and get the leathers on?
0:10:42 > 0:10:45- We'd better start now. It'll be an uphill struggle.- Brace yourself.
0:10:45 > 0:10:49- Lovely to see you. Thank you. - Lovely to meet you.- And you.
0:10:49 > 0:10:51- And it's lovely to meet you. - See you.
0:10:51 > 0:10:53Ah, man, that was mega!
0:10:53 > 0:10:57A great chicken pie is one of the wonders of the edible world.
0:10:57 > 0:11:00And the paradise pud is right up there too.
0:11:00 > 0:11:04Elaine must definitely share the peachy goodness at our Recipe Fair.
0:11:08 > 0:11:11Now, if you've got a few hours to spare, why not spend them
0:11:11 > 0:11:13creating something extra tasty,
0:11:13 > 0:11:16with a recipe that takes a bit of time to develop.
0:11:16 > 0:11:18As well as something quick to nibble on, in the meantime.
0:11:18 > 0:11:24Well, we've got a couple of belters for your culinary contemplation.
0:11:24 > 0:11:29# Because there's sail boats, canal boats, land cruisers too, all Britain's waterways waiting for...
0:11:29 > 0:11:30- BOTH:- # You
0:11:30 > 0:11:35# So, take my advice, there's nothing so nice as...
0:11:35 > 0:11:38- BOTH:- # Messing about on the river! #
0:11:38 > 0:11:41But you've got to take care of your tea.
0:11:41 > 0:11:46And there's no better treat on a lazy weekend than teacakes.
0:11:48 > 0:11:50We start with the dry goods -
0:11:50 > 0:11:54dried yeast and strong white flour, with some orange zest.
0:11:54 > 0:12:00With this recipe, the dough needs to rise twice before cooking, so you'll need to allow time for that.
0:12:00 > 0:12:03Hello! Having a lovely day out?
0:12:03 > 0:12:07- Hello!- It's not a bad life, is it?
0:12:07 > 0:12:10Anyway, some sugar. Caster sugar.
0:12:10 > 0:12:12Some cinnamon.
0:12:12 > 0:12:15Nutmeg. We'll have about half a nutmeg.
0:12:15 > 0:12:17Nutmeg's an interesting spice.
0:12:17 > 0:12:20If you buy fresh nutmegs, they'll last up to ten years.
0:12:20 > 0:12:25It's a spice that doesn't really go off. That'll do, about half a one.
0:12:25 > 0:12:27And some salt. Sea salt flakes.
0:12:28 > 0:12:30And a goodly portion of mixed spice.
0:12:30 > 0:12:35It's interesting, a lot of our British food, it was quite spicy.
0:12:35 > 0:12:38And it's important to remember, we were spice traders.
0:12:38 > 0:12:41- We were.- Now, with some clean hands, I'll get on with the mixing.
0:12:41 > 0:12:49- Right. Well, while you're mixing, I'm going to put some milk and some butter onto the flames.- Yes.
0:12:49 > 0:12:53Just lovingly, with clean hands, sieve through the dry goods.
0:12:53 > 0:12:56And put the milk in first, bring it to temperature, put the butter in.
0:12:56 > 0:13:00Don't get it boiling or simmering or anything, it just needs to be warm.
0:13:00 > 0:13:04Now, we need a beaten egg, to go into the milk.
0:13:05 > 0:13:11Now, this is the other reason why it's got to be cool and not hot.
0:13:11 > 0:13:16If you put an egg in there, and it's hot, it's going to scramble it.
0:13:20 > 0:13:23And...just whisk that
0:13:23 > 0:13:24into the buttery milk.
0:13:27 > 0:13:29Look at that.
0:13:29 > 0:13:31Lukewarm, lovely.
0:13:31 > 0:13:34- Not a scrambled dollop in sight. - Not one.
0:13:34 > 0:13:39Now you pour this into the floury mix and make your dough.
0:13:39 > 0:13:43Now all that remains to be done is for this...
0:13:43 > 0:13:46to be kneaded for about five good minutes...
0:13:48 > 0:13:51..on a clean surface.
0:13:51 > 0:13:55The fruit to be combined with that dough.
0:13:55 > 0:13:56Happiness.
0:13:58 > 0:14:01Carry on, Captain.
0:14:02 > 0:14:05'Here! Why's it always left up to me to do the hard graft?
0:14:05 > 0:14:09'I could tell you, but that's on a "knead to know" basis, Kingy.'
0:14:09 > 0:14:11- Kingy!- What?
0:14:11 > 0:14:13A type of music. Three words.
0:14:13 > 0:14:16A four and a three and a three.
0:14:17 > 0:14:19Lazy old sod!
0:14:20 > 0:14:22Detention.
0:14:22 > 0:14:24Fourteen across, seven letters.
0:14:24 > 0:14:27Sixth letter D.
0:14:29 > 0:14:31You're no good at this, are you?
0:14:33 > 0:14:36- What?- You've got that face on.
0:14:36 > 0:14:39- You're actually doing that crossword, aren't you?- I am.
0:14:39 > 0:14:41Your tongue's out and everything!
0:14:42 > 0:14:46'The first rising improves the flavour and texture of the dough.
0:14:46 > 0:14:49'Smear some oil round the bowl so it doesn't stick as it rises.
0:14:49 > 0:14:52'Cover and leave to prove for 90 minutes.'
0:14:56 > 0:14:59Here! I've done it, mate. That's it.
0:14:59 > 0:15:03Oh, well done. Oh, isn't loafing lovely?
0:15:03 > 0:15:05Yeah.
0:15:06 > 0:15:08Dependable.
0:15:08 > 0:15:10DAVE MUTTERS
0:15:10 > 0:15:12- Do you want to come fishing?- No.
0:15:12 > 0:15:14- Oh, go on, come on.- Get off!
0:15:14 > 0:15:16- Oh, come on.- No. Don't poke me.
0:15:16 > 0:15:18I'm not bread.
0:15:18 > 0:15:21'All this loafing's making me hungry.
0:15:21 > 0:15:24- 'Can we rustle up a bit of brunch, whilst we're waiting?- Oh, go on then.
0:15:24 > 0:15:27'We'll do banana pancakes with bacon.
0:15:30 > 0:15:34'We're putting baking powder in with our self-raising flour.
0:15:34 > 0:15:36'To give our pancake batter a bit of lift.'
0:15:36 > 0:15:41Now, I always thought brunch was this American thing. It's not.
0:15:41 > 0:15:43Brunch is an English invention.
0:15:43 > 0:15:45'I couldn't believe it, Kingy.
0:15:45 > 0:15:48'I read that it was some English chappie called Guy Beringer,
0:15:48 > 0:15:52'who in 1895 fashioned a meal which was part breakfast and part lunch.
0:15:52 > 0:15:55'Yeah, sounds like my kinda dude.
0:15:55 > 0:15:59'He figured that "brunch" would eliminate the need to get up early on Sunday,
0:15:59 > 0:16:02'and make life brighter for Saturday-night carousers.
0:16:02 > 0:16:05'Ohhh! I like a good carousing, me.
0:16:05 > 0:16:07'Here, did he invent the kebab as well, then?'
0:16:07 > 0:16:09That's it. Go on, give it a good...
0:16:10 > 0:16:12Lovely.
0:16:13 > 0:16:18'But before we can cook our pancakes it's stage two of the teacake process.'
0:16:18 > 0:16:20- Half to Dave.- I thank you.
0:16:20 > 0:16:23- Half for me. - Fingers are fabulous, don't worry.
0:16:23 > 0:16:27Lovely. And, some baking parchment.
0:16:27 > 0:16:31And again, this into three. Oh, ho.
0:16:31 > 0:16:33Oh, ho.
0:16:33 > 0:16:35Form into balls.
0:16:35 > 0:16:38'Knocking back the dough in this second stage
0:16:38 > 0:16:42'gets rid of the gasses generated by the fermentation process,
0:16:42 > 0:16:46'and allows the yeast to carry on doing its thing.'
0:16:46 > 0:16:51Just cover and leave in a draught free place for about three quarters of an hour until doubled in size.
0:16:51 > 0:16:56Stick them in the oven for about 20 minutes. Come on! And eat them.
0:16:56 > 0:16:59'Whilst the teacakes are rising for the second time,
0:16:59 > 0:17:01'we can get on with our lazy pancakes.
0:17:01 > 0:17:05'You've probably heard of American pancakes with bacon and maple syrup.
0:17:05 > 0:17:09'But we think adding bananas to the batter makes them even better.'
0:17:09 > 0:17:11Oh, look at that!
0:17:11 > 0:17:13Banana duvets!
0:17:14 > 0:17:18- Look at that, crispy bacon.- Come on.
0:17:18 > 0:17:21Right. And place one like that.
0:17:21 > 0:17:24'What a lovely lazy morning's cooking.
0:17:24 > 0:17:27'We've had time to make our three-stage teacakes.
0:17:27 > 0:17:32'And in-between those stages managed to rustle up some quick pancakes for brunch, to fill the gap.'
0:17:32 > 0:17:34Oh! Lovely.
0:17:34 > 0:17:36Look at that.
0:17:36 > 0:17:40And banana pancakes of course are available in a smaller size,
0:17:40 > 0:17:43should you desire it. It's up to you.
0:17:43 > 0:17:44They are so good.
0:17:44 > 0:17:46Oh, yes.
0:17:48 > 0:17:51'In the time it takes for us to scoff these,
0:17:51 > 0:17:54'our teacakes should be done.'
0:17:54 > 0:17:57If you're going to do a day of absolutely nothing,
0:17:57 > 0:18:01- this is a good way to do it, isn't it?- Oh, it's great.
0:18:01 > 0:18:03- It's great.- Oh!
0:18:03 > 0:18:07- A really good hangover breakfast as well.- Yeah, it is.
0:18:07 > 0:18:08Oh!
0:18:08 > 0:18:11Lazy days are happy days.
0:18:11 > 0:18:12Mmm.
0:18:13 > 0:18:16'I don't think I can wait till teatime to try those teacakes, dude.
0:18:16 > 0:18:19'Oh, go on, then, just a nibble.'
0:18:20 > 0:18:24Now, these are straight from the oven, so they're beautiful.
0:18:24 > 0:18:27Spicy, awesome.
0:18:27 > 0:18:32- But you can't be shy with the butter with a teacake.- It's wrong.
0:18:32 > 0:18:34- Cheers.- Cheers.
0:18:39 > 0:18:41'So that's brunch and teatime sorted,
0:18:41 > 0:18:45'but we need more dishes for our lazy weekend menu.
0:18:45 > 0:18:51'We're off to meet Ros, who loves nothing more than getting her family round the table on the weekend.
0:18:51 > 0:18:53'Ros is Jewish, so abides by the Jewish Sabbath,
0:18:53 > 0:18:58'which says Saturdays should be a day of rest, free from daily chores. Even cooking!
0:18:58 > 0:19:04'We're intrigued to know what she cooks ahead of time for her traditional day of rest.
0:19:04 > 0:19:08'So she's going to be showing us a couple of her traditional Jewish recipes.'
0:19:12 > 0:19:15Ah! I'm looking forward to this, Si.
0:19:15 > 0:19:19- I am and all, mate. What a lovely house, isn't it?- Smashing.
0:19:24 > 0:19:26- Hello.- Hello, Rosalyn. I'm Dave.
0:19:26 > 0:19:28- Hi, Dave.- I'm pleased to meet you. - Pleased to meet you.
0:19:28 > 0:19:32- Rosalyn, hello, I'm Si. How are you? - Hi, Si. I'm very well. How are you?
0:19:32 > 0:19:35- I'm very good, thank you. - Good. Come in, come in.- Thank you.
0:19:35 > 0:19:38Rosalyn lives in north London, and loves to cook for
0:19:38 > 0:19:42daughters Rebecca and Natasha, their son Paul and his girlfriend Shirley.
0:19:42 > 0:19:46- Is that your cookbook, Rosalyn? - No, it's my mother's cookbook.- Oh.
0:19:46 > 0:19:53And, really my mother and a cookbook is a contradiction in terms.
0:19:53 > 0:19:55I think she felt in the '80s,
0:19:55 > 0:19:58"Everybody's got a cookbook, I have to have a cookbook."
0:19:58 > 0:19:59THE BIKERS LAUGH
0:19:59 > 0:20:02"I'm not going to do anything with it, but I've got to have one!"
0:20:02 > 0:20:07In fact I thought, can I show this? Cos this is really quite pathetic.
0:20:07 > 0:20:09- Oh, it's great!- No, no, please.
0:20:09 > 0:20:13The most important recipes are written like this...
0:20:13 > 0:20:15This is my mother's plava.
0:20:15 > 0:20:21This plava cake is a very cute story I think because, my mother made a wonderful plava cake.
0:20:21 > 0:20:26Nobody could make it like her, and we believe she left out the
0:20:26 > 0:20:30- ingredients or did it a certain way, and never told anyone.- Mm-hm.
0:20:30 > 0:20:34Because I tried to make it for years afterwards, after she died,
0:20:34 > 0:20:37and I couldn't get it quite right.
0:20:37 > 0:20:39I mean, look at those instructions.
0:20:39 > 0:20:41- "Fold in flour..." - Just three lines.
0:20:41 > 0:20:48You'll meet Shirley, Paul's partner, and she tasted my plava cake and loved it. Can SHE make it?!
0:20:48 > 0:20:51- And I can't help but be amused by this.- Yes.
0:20:51 > 0:20:54Well, quite rightly so. That's great.
0:20:54 > 0:20:56So she's going to come here and I'm going to show her.
0:20:56 > 0:21:01'It took years of trial and error for Ros to perfect the recipe handed down from her mother.'
0:21:01 > 0:21:03'But now she's happy to pass it on,
0:21:03 > 0:21:05'so here it is...
0:21:08 > 0:21:14'Her son's girlfriend, Shirley, is joining us to see how to make this family treasure for herself.
0:21:14 > 0:21:19'And I'm going to have a chat with Ros's daughter Rebecca, the next generation of cooks in the family.'
0:21:19 > 0:21:21This is Freda's tin.
0:21:21 > 0:21:22- Aaah!- This was left.
0:21:22 > 0:21:25She didn't have a will but this was left to me,
0:21:25 > 0:21:29and I think it's one of my most treasured possessions.
0:21:29 > 0:21:33- So, first of all, all I do is grease the tin.- Yeah.
0:21:33 > 0:21:39A little bit of the sunflower oil, and that's what I use in the cake as well.
0:21:40 > 0:21:46And then, to make a little crispy coating, I put some caster sugar in.
0:21:46 > 0:21:51Ah, right. So when the cake cooks, it's got a nice crisp crunchy coating.
0:21:51 > 0:21:54Yes. Just almost like a little decoration.
0:21:54 > 0:21:56- Right?- Yeah. No, I got that.
0:21:56 > 0:22:01So, the next stage is, we mix the caster sugar and three eggs...
0:22:02 > 0:22:04OK. One egg...
0:22:06 > 0:22:10There's a little bit of shell in there.
0:22:10 > 0:22:13And they say that the best way to take shell out is with the shell.
0:22:13 > 0:22:15- A top tip.- You like that?
0:22:15 > 0:22:17I do. I've learnt something.
0:22:17 > 0:22:20So now I put six ounces of caster sugar in...
0:22:21 > 0:22:23- So now we mix it.- Yeah.
0:22:27 > 0:22:31'Shirley's very quiet. Maybe Ros is going to test us at the end.'
0:22:31 > 0:22:35- What's the significance of the plava cake, then?- Well, I've always had it,
0:22:35 > 0:22:39- my mum's always cooked it.- Mm. - And her mum's always cooked it.
0:22:39 > 0:22:43And erm...I've always heard her complaining about it, because
0:22:43 > 0:22:45my grandma Freda never told her the proper recipe
0:22:45 > 0:22:47so she's had to work it out herself.
0:22:47 > 0:22:50But I think she's... It's good now.
0:22:50 > 0:22:53Was there a lot of swearing going on when that happened...?
0:22:53 > 0:22:57- Huffing and puffing, more than swearing.- Right, fair do's.
0:22:57 > 0:23:00'With the eggs and sugar beaten, Ros then adds a spot of sunflower
0:23:00 > 0:23:04'oil to keep the cake moist, and folds in some pre-sifted flour.'
0:23:04 > 0:23:10And like any other recipe, when you're folding in flour
0:23:10 > 0:23:15into an egg base, you have to work quickly, and fold it in.
0:23:15 > 0:23:18- And you must always fold with a metal implement.- Absolutely.
0:23:18 > 0:23:21- Why do you have to use a metal one? - The metal cuts through on the fold.
0:23:21 > 0:23:25But if you use a wooden spoon it'll compress the eggs,
0:23:25 > 0:23:26- you've got the air into it. - Ah!
0:23:26 > 0:23:30And this is the way I pour in the mixture.
0:23:30 > 0:23:34- I don't spread it around, I do it like this.- Yeah...
0:23:34 > 0:23:36And it spreads itself.
0:23:36 > 0:23:40How important is the family history to you, and how important are those traditions to you?
0:23:40 > 0:23:43- Are you going to keep those traditions going?- I hope so.
0:23:43 > 0:23:47I've just started to learn cooking now, watching her and stuff.
0:23:47 > 0:23:50So erm...I'll carry on cooking plava cake.
0:23:50 > 0:23:53Obviously I'm not as good as her yet, she's had more practice than me.
0:23:53 > 0:23:58Well, as your mam was saying, the best cooks are women of a certain age.
0:23:58 > 0:23:59- Yeah.- So you've got a...
0:23:59 > 0:24:02- I'm not that age yet. - No, you're not, kid. Nowhere near!
0:24:02 > 0:24:05But when you think of the generations that have cooked this,
0:24:05 > 0:24:08their ovens would be here, there and everywhere but it would still work.
0:24:08 > 0:24:11Exactly. You can cook it in a slow oven or a fast oven.
0:24:11 > 0:24:15Slow oven if you've got a bit more time, fast oven if people are coming in an hour.
0:24:15 > 0:24:18- Well, it's an everyday cake for everyday.- Absolutely.
0:24:18 > 0:24:20'Whilst the plava cake bakes,
0:24:20 > 0:24:24'we're going to learn a bit more 'about Ros's next dish - cholent.
0:24:24 > 0:24:27'A beef, bean and barley stew, with a giant dumpling.
0:24:27 > 0:24:30'The ultimate slow-cooked one-pot dish.'
0:24:30 > 0:24:32Cholent has to be cooked all night.
0:24:32 > 0:24:34- So...- Yes!
0:24:34 > 0:24:36So we've got a lazy day.
0:24:36 > 0:24:39Indeed. So I cooked it last night at about ten o'clock.
0:24:39 > 0:24:41- Oh!- Oh, fantastic.
0:24:41 > 0:24:45I can trace cholent back to when I was five or six.
0:24:45 > 0:24:49I'd wake up on a Saturday morning, and that smell would...
0:24:49 > 0:24:51Sorry, I get emotional. Would come up the...
0:24:51 > 0:24:54you know, be wafted up the stairs.
0:24:54 > 0:24:57To be able to have that smell once a week is just wonderful.
0:24:57 > 0:25:01'Ros's mother and grandmother made cholent before her.
0:25:01 > 0:25:06'And now WE get to have our first experience of this wonderful sounding slow-cooked stew.'
0:25:06 > 0:25:08So at this moment,
0:25:08 > 0:25:10I remember what it was like as a child when my
0:25:10 > 0:25:14mother first took the lid off, and peeled back the greaseproof paper.
0:25:14 > 0:25:17- Wow!- Oh, that's fantastic!
0:25:17 > 0:25:20That's the ultimate one-pot wonder, isn't it?
0:25:20 > 0:25:25- And don't you think it smells delicious?- BOTH: Oh, yes!
0:25:26 > 0:25:29- I actually...genuinely didn't know what to expect.- No. I didn't.
0:25:29 > 0:25:35I wish you could smell this, it is absolutely unbelievable.
0:25:35 > 0:25:36Can we eat it, please?
0:25:36 > 0:25:38- Yes. - HE LAUGHS
0:25:39 > 0:25:43'With the cholent cooked well in advance, and the plava cake so simple to do,
0:25:43 > 0:25:47'there's plenty of time for Ros to catch up with the family on the Sabbath.
0:25:47 > 0:25:50'Her son Paul is joining us and the girls
0:25:50 > 0:25:54'for a proper taste of his childhood - mum's traditional home cooking.'
0:25:54 > 0:25:55You'll find that very tender.
0:25:55 > 0:25:59- That is absolutely falling to pieces, isn't it?- And that dumpling.
0:25:59 > 0:26:00Is it good?
0:26:00 > 0:26:02Oh, yeah.
0:26:02 > 0:26:05That's the first thing I make, and put it in the fridge.
0:26:05 > 0:26:07The gluten in the flour gets released and makes it
0:26:07 > 0:26:10- nice and elasticky.- Yeah. - It just is easier to put in the pot.
0:26:10 > 0:26:14- And it goes in as one big entity. - Yes. So you can slice it.
0:26:14 > 0:26:16- Can you taste the barley?- Oh...
0:26:16 > 0:26:18- It's beautiful.- Oh, man!
0:26:18 > 0:26:20- How is it, Shirley?- Mm-mm...- Good?
0:26:20 > 0:26:23- Shirley, you can't even speak, can you?- Mm-mm.
0:26:23 > 0:26:25It's brilliant, isn't it?
0:26:25 > 0:26:29I think this dish says everything's all right with the world.
0:26:29 > 0:26:31Let's have a bit of cake, though.
0:26:31 > 0:26:33Well, I've still got a little corner empty!
0:26:33 > 0:26:37Well, it should be soft inside and a little crispy on the outside.
0:26:37 > 0:26:39It's like eating air.
0:26:39 > 0:26:41- Mm. Lovely.- Yeah.
0:26:41 > 0:26:43The Recipe Fair's going to be such good fun.
0:26:43 > 0:26:45- Are you all going to come? - Of course.
0:26:46 > 0:26:48Kingy, Kingy... Step away from the cholent!
0:26:48 > 0:26:51- It's all right, dude... - We need to go.
0:26:51 > 0:26:54- See you. Thanks very much. - Bye!- Bye. Thank you.
0:26:54 > 0:27:00'Well, I've found a new favourite in cholent. It really is the ultimate one-pot meal.
0:27:00 > 0:27:03'But I think it's the plava recipe that Ros needs to pass on.
0:27:03 > 0:27:06'It took her long enough to perfect it.
0:27:06 > 0:27:09'Agreed. After all, it's been tried and tested for generations.
0:27:09 > 0:27:12'So let's get it out there.
0:27:12 > 0:27:14'Inspired by Ros's overnight cook-a-thon stew, we're going
0:27:14 > 0:27:20'to make our own slow-cooked dish, that just gets better with time.
0:27:20 > 0:27:25'A dish that you can make well in advance, then heat through at your leisure for an impressive dinner.
0:27:25 > 0:27:29'It's another culinary wonder of the world for me.
0:27:30 > 0:27:34'So here's our braised steak and gravy with double-cooked chips.'
0:27:39 > 0:27:44Welcome to the veranda of our chalet, far away from the hustle and bustle of the city.
0:27:44 > 0:27:47Our little country quiet retreat.
0:27:47 > 0:27:51But it's lovely to have a little quiet place by the river, just to come and relax, you know.
0:27:51 > 0:27:56The water, as it flows, seems to murmur deep and low.
0:27:56 > 0:28:01The aircraft on the flight path seem to rumble, far above...
0:28:01 > 0:28:03TRAIN HORN BLASTS
0:28:08 > 0:28:10Never mind, we've only got a week here.
0:28:10 > 0:28:13- Have we?- We have. Aye. It's all we're paid for.
0:28:14 > 0:28:17So - this is a piece of braising steak.
0:28:17 > 0:28:19Season both sides...
0:28:21 > 0:28:24Salt and pepper. And just continue that process with all the steaks.
0:28:24 > 0:28:27Push it into the flesh a little bit so it sticks. There we go.
0:28:27 > 0:28:31Now, we need to put some colour on this.
0:28:31 > 0:28:33So, put some oil
0:28:33 > 0:28:35in a pan.
0:28:35 > 0:28:37Turn the heat up a bit.
0:28:37 > 0:28:41And all we want to do, is just colour that up.
0:28:41 > 0:28:45The first time I ever had braised steak like this, with onions,
0:28:45 > 0:28:47was in the Isle of Man.
0:28:47 > 0:28:49My dad's pension money had come up,
0:28:49 > 0:28:53so we went and stayed at the Hotel Metropole which is no longer there,
0:28:53 > 0:28:55and they did braised steak like this.
0:28:55 > 0:28:57I'd never had it before when I was a kid.
0:28:57 > 0:28:59But it's the first time I ever saw a bay leaf...
0:28:59 > 0:29:02And I can remember complaining bitterly and bursting into tears,
0:29:02 > 0:29:04that somebody had put privet on me dinner!
0:29:04 > 0:29:07Now, it's one clove of garlic, but these are teeny
0:29:07 > 0:29:09so I'm going to use two.
0:29:11 > 0:29:13And now Si's browned the meat, we can bung the onions in.
0:29:13 > 0:29:17So we do the onions first before the garlic, cos we don't want the garlic to brown.
0:29:17 > 0:29:19That would be a bad thing.
0:29:20 > 0:29:21TRAIN HORN BLASTS
0:29:25 > 0:29:28Right. Now return the steaks to the pan.
0:29:28 > 0:29:31Here we are. Look at those.
0:29:31 > 0:29:32Some tomato puree...
0:29:32 > 0:29:36Now this just gives this a lovely richness, doesn't it? Ooh!
0:29:36 > 0:29:38Some beef stock.
0:29:41 > 0:29:45One bay leaf, AKA herbal privet.
0:29:47 > 0:29:51And lastly some sprigs of thyme, and we just...
0:29:52 > 0:29:54..pull the leaves off like that.
0:29:54 > 0:29:56Beautiful.
0:29:56 > 0:29:58- Brill.- Yes! Fab.
0:29:58 > 0:30:02'It'll take about 90 minutes. If it's for a lazy weekend dinner,
0:30:02 > 0:30:04'just heat it through the next day.
0:30:04 > 0:30:06'What, tomorrow?! I'm a growing lad, man.'
0:30:06 > 0:30:10Ooh, I find the tranquillity paralysing.
0:30:10 > 0:30:14You notice more when you're lazing - you've got time to reflect.
0:30:14 > 0:30:19They're interesting when they bob up and down and flash their bums, aren't they? Look. Oh!
0:30:19 > 0:30:23- "Just getting some air to my thingies." BOTH:- Ooh!
0:30:23 > 0:30:25Lazy days.
0:30:25 > 0:30:27Come on...!
0:30:27 > 0:30:29Come on, I'm going.
0:30:29 > 0:30:32'So impatient!'
0:30:32 > 0:30:35- What are you doing?- I'm doing chips.
0:30:35 > 0:30:39Very nice. Very nice. But they're going to have to soak, aren't they?
0:30:39 > 0:30:42Yes. We do. You've got to soak them to get rid of the starch.
0:30:42 > 0:30:45So, just put them back in there, where they're going.
0:30:45 > 0:30:49Come to think of it, they've got to soak for two and a half hours, haven't they?
0:30:49 > 0:30:53Well, here's some that I did earlier.
0:30:53 > 0:30:54Look at them...
0:30:58 > 0:30:59Oop - sorry!
0:31:06 > 0:31:08So these,
0:31:08 > 0:31:10they need to be dried now.
0:31:10 > 0:31:13And it's double-cooked chips, so we're going to cook these at 130 degrees.
0:31:13 > 0:31:15We've done this many times before.
0:31:15 > 0:31:19Pop them in, and they'll take about eight to ten minutes.
0:31:20 > 0:31:2211 letters, begins with D...
0:31:22 > 0:31:25"Moody, with wet shirt."
0:31:25 > 0:31:26Disgruntled.
0:31:30 > 0:31:32'If you part-cook the chips, they can then wait
0:31:32 > 0:31:37'till you're ready to double-cook your super-duper chippy chips.'
0:31:37 > 0:31:39- Right! Now I've dried out...- Sorry.
0:31:41 > 0:31:46..we're going to thicken this beautiful, beautiful braising steak and gravy.
0:31:47 > 0:31:49'To do that, add mustard to cornflour and water.
0:31:49 > 0:31:52'Make a paste, and add it to the pan.
0:31:54 > 0:31:57'Now, who doesn't love steak, chips and gravy?
0:31:57 > 0:32:00- 'Well, apart from the vegetarians, there can't be many.- Exactamondo.
0:32:00 > 0:32:03'This is such a great dish, and you can cook the steak the day before.
0:32:03 > 0:32:06'Then the next day, heat it up, double-fry your part-cooked chips,
0:32:06 > 0:32:10'and you've got a super satisfying meal in under ten minutes!'
0:32:12 > 0:32:14Oh...
0:32:14 > 0:32:17If you ask me, this is the perfect end to a perfect day.
0:32:17 > 0:32:21I feel as if I've had t'chance to stop and connect with meself.
0:32:22 > 0:32:24It's been lovely.
0:32:25 > 0:32:26'That classic steak and chips is going to
0:32:26 > 0:32:30'go down a storm at the Recipe Fair, and we can make it well in advance.
0:32:30 > 0:32:32'If you've got the patience to wait.
0:32:32 > 0:32:34'But no more lazing around for us.
0:32:34 > 0:32:38'We need to press on, cos our final stop today is with Jenny in Hertfordshire.
0:32:38 > 0:32:44'She tells us she's inherited some interesting recipes from her mother-in-law, who's Swiss.
0:32:44 > 0:32:47'They sound perfect for a proper Sunday lunch.
0:32:47 > 0:32:51'Jenny lives with her Swiss husband, Charly, in Tring.
0:32:51 > 0:32:53'Daughter Charlotte will join us for dinner later.
0:32:53 > 0:32:56'Along with Jenny's parents, Ken and Benita.'
0:32:57 > 0:32:58- Hello, Jenny.- Hello!
0:32:58 > 0:33:01- Hello, I'm Dave.- Hi.
0:33:01 > 0:33:03- Nice to meet you. - What a lovely spot.
0:33:03 > 0:33:06- Hello, Jenny. I'm Si. - Hi, Si. Nice to meet you.
0:33:06 > 0:33:08- After you, mate.- Thank you.
0:33:08 > 0:33:11'Jenny's promised us a fantastic Swiss feast.
0:33:11 > 0:33:13'And there's nothing more Swiss than raclette,
0:33:13 > 0:33:18'a cheese that's melted at the table and served with pickled salads.
0:33:18 > 0:33:21'How lazy's that? The guests cook their own dinner!'
0:33:21 > 0:33:24- Look at that. That's an object of great beauty, isn't it?- Yes.
0:33:24 > 0:33:26This is a vegetarian's delight, isn't it?
0:33:26 > 0:33:28It is, I suppose, isn't it?
0:33:28 > 0:33:31- I had never thought of that. - Well, it's a meal all in one,
0:33:31 > 0:33:33- and you don't either think of or miss meat.- No. No.
0:33:34 > 0:33:36'To accompany the gloopy raclette,
0:33:36 > 0:33:39'Jenny's going to show us her sharp celeriac salad.'
0:33:40 > 0:33:42So does it look like a pickle?
0:33:42 > 0:33:46Well, it's so small... It's like a cross between a pickle and a
0:33:46 > 0:33:49coleslaw-y type thing really, I would say.
0:33:49 > 0:33:51- Oh, man! I love coleslaw.- Oh, good.
0:33:51 > 0:33:53Just a pinch of salt...
0:33:53 > 0:33:56Dijon mustard.
0:33:56 > 0:33:58Oil...
0:33:59 > 0:34:04White wine vinegar. Oh, I think we'll put mayonnaise in as well.
0:34:04 > 0:34:06And then we'll just mix it up.
0:34:06 > 0:34:08- Do you want me to do that? - Yes, please.
0:34:08 > 0:34:10It has to be smooth, yeah?
0:34:10 > 0:34:12If you can. But it doesn't matter.
0:34:12 > 0:34:14I mean, that's pretty good.
0:34:14 > 0:34:17- That's pretty good.- Now, I can chop those for you...- Well, yes.
0:34:17 > 0:34:21- So you want these quite fine, yeah? - Yes, please.
0:34:21 > 0:34:25- Right. This goes in here, yeah?- Yeah, that can go in there now. Right -
0:34:25 > 0:34:29- now we're going to do the celeriac. - Into here?- Yeah. Lid off...
0:34:30 > 0:34:34'Celeriac is a vegetable that's widely used on the continent,
0:34:34 > 0:34:36'but we don't tend to eat it that much in Britain.
0:34:36 > 0:34:40'I think it gets a bad press as being the ugly cousin of celery.'
0:34:40 > 0:34:42Nice!
0:34:42 > 0:34:45Now, how long would it have taken you to chop that, Kingy?
0:34:45 > 0:34:47- Oh - weeks, dude, weeks.- I know.
0:34:47 > 0:34:51- Are the chives for the salad? - Yes, please. If they can go in here
0:34:51 > 0:34:55and then we'll just mix them through a bit. Actually we might leave them like that,
0:34:55 > 0:34:56it looks rather nice, doesn't it?
0:34:56 > 0:34:58- It does, yeah.- Yeah.
0:34:58 > 0:35:01'But before we get stuck into the raclette, Jenny's got another
0:35:01 > 0:35:06'Swiss classic to show us - roast chicken with morel mushroom sauce!
0:35:08 > 0:35:11'The morels have been soaking overnight in full-fat milk,
0:35:11 > 0:35:13'which we'll use for the sauce.
0:35:13 > 0:35:17'But first, we need to strain off any crunchy bits of grit.'
0:35:17 > 0:35:21- It's tips like this you would have learned off your mother-in-law. - Yeah. That's right.
0:35:21 > 0:35:23And you can see the sand in there...
0:35:23 > 0:35:28'These funny little fungi are not only crinkly and cone-shaped, but they're hollow.
0:35:28 > 0:35:32'And so, prone to trapping more grit than your average musher.'
0:35:32 > 0:35:36Look at that. That's interesting to show the camera.
0:35:36 > 0:35:38- Yeah. That's the sand.- See?
0:35:38 > 0:35:41- So it's well worth doing. - It is. Absolutely. Yeah?
0:35:44 > 0:35:47- Oh, look at those.- Right, now we're going to make the sauce.
0:35:47 > 0:35:49So I'm going to add some flour...
0:35:50 > 0:35:54About a heaped dessert spoonful of flour.
0:35:56 > 0:35:58- Do you want me to drizzle? - Please do.
0:35:58 > 0:36:02Right. So we're just going to bring this up till it's cooking...
0:36:02 > 0:36:05but we don't really want it
0:36:05 > 0:36:08to boil, we just want it to bubble a bit.
0:36:08 > 0:36:12- Do your family look forward to you cooking this?- Yes! Yes, they do.
0:36:12 > 0:36:16It's what they ask for for special occasions,
0:36:16 > 0:36:21or if the kids are back, it's one of the things that they really enjoy.
0:36:21 > 0:36:26Right. Now we've just got to let the mushrooms gently cook for up to
0:36:26 > 0:36:31about 20 minutes, so that they just heat through and all the flavours develop.
0:36:31 > 0:36:35'Whilst the sauce simmers, Jenny's parents, Charly,
0:36:35 > 0:36:38'and Charlotte and her boyfriend Simon,
0:36:38 > 0:36:42'join us around the table for some lazy weekend grub, Swiss-style.
0:36:42 > 0:36:45'Raclette comes from the French word "racler", meaning to scrape.
0:36:45 > 0:36:47'Sliced and melted, it goes perfectly
0:36:47 > 0:36:51'with Jenny's pickles, salads and new potatoes.
0:36:51 > 0:36:53'Mais oui, mon ami!
0:36:53 > 0:36:55'Swiss cow herders would grill the cheese
0:36:55 > 0:37:00'around a camp fire, after a hard day a-herding in the mountains.'
0:37:01 > 0:37:05It's interesting, raclette, because it is like a naked fondue.
0:37:05 > 0:37:07- It's like a fondue without a pot. - Yes.
0:37:07 > 0:37:09I love the way you can just kind of tour round the plate.
0:37:09 > 0:37:12- A little cheese and onion, a little cheese and pickle...- Yeah.
0:37:12 > 0:37:14- And the salad's lovely.- Mm.
0:37:14 > 0:37:17- It goes well with the cheese, doesn't it?- Oh, yes.- It does.
0:37:19 > 0:37:23'Raclette is often served as a meal in itself - but not today.
0:37:25 > 0:37:30'For mains we're having roasted chicken with the deceptively simple creamy morel sauce.'
0:37:30 > 0:37:33If you'd like to help yourself to some sauce...
0:37:33 > 0:37:36Oh, I absolutely would, 100%. Thank you.
0:37:36 > 0:37:40So Charly, this dish has got some significance to you, hasn't it?
0:37:40 > 0:37:42Well, my mother used to do that as a...you know, special.
0:37:42 > 0:37:45You know, a few times a year and we all used to enjoy it.
0:37:45 > 0:37:49- Well, this has got to be a must at the Recipe Fair, hasn't it?- Oh, yeah.
0:37:49 > 0:37:51Well, we hope you'll bring them. You WILL bring them?
0:37:51 > 0:37:53Yeah, I'd be delighted to.
0:37:53 > 0:37:56- And all your family.- Yeah. I'm sure they'll be delighted to come.
0:37:56 > 0:37:59Well, that's us. Can we say our goodbyes? Come on.
0:37:59 > 0:38:01- I want to finish my chicken. - We're late!
0:38:01 > 0:38:03ALL LAUGH
0:38:03 > 0:38:05'Well, that's our third mum sorted
0:38:05 > 0:38:08'and what a variety for our Recipe Fair.
0:38:08 > 0:38:12'We've got Elaine, and her 1950s posh peach paradise pudding.
0:38:12 > 0:38:14'The traditional Jewish plava cake
0:38:14 > 0:38:17'that's been a staple in Rosalyn's family for generations.
0:38:17 > 0:38:21'And now Jenny's Swiss roast chicken with that rich morel cream sauce.
0:38:21 > 0:38:25'Add to that our brunch-tastic banana pancakes with bacon and
0:38:25 > 0:38:29'maple syrup, our spiced teacakes, AND our braised steak and chips.
0:38:29 > 0:38:33'And you've got the mother of all Recipe Fairs!
0:38:36 > 0:38:40'The time is upon us. It's the big day. The moment we've all been waiting for!
0:38:40 > 0:38:43'But the weather, is horrible!
0:38:43 > 0:38:45'We won't let the rain dampen our spirits though!
0:38:45 > 0:38:50'There'll be enough lovely food at this fair to brighten up even the greyest of days.
0:38:50 > 0:38:53'Well, let's get the mums settled in then, eh?'
0:38:53 > 0:38:57- Oh, look!- Welcome.
0:38:57 > 0:39:01- Now then, ladies. Rosalyn? - Yes.- Your station's over there.
0:39:01 > 0:39:04- OK.- Elaine? You're here with your peach paradise.
0:39:04 > 0:39:07- We could do with a bit of that today.- We could, couldn't we?
0:39:07 > 0:39:11- And our Jenny.- Hi.- The raclette.
0:39:11 > 0:39:13- Thank you. - It's brilliant that, isn't it?
0:39:13 > 0:39:17- Oh, and please make some of your chicken and morels.- Oh...!- Ooh.
0:39:17 > 0:39:21- These...are your Mums Know Best pinnies.- Hey!
0:39:21 > 0:39:26- Now, it may be wonderful, but they are a bit of a badge of slavery. - Right.
0:39:26 > 0:39:28Aye. I tell you what, we'd better go and tie some of those tents down.
0:39:28 > 0:39:30It's like the Wizard Of Oz out there!
0:39:30 > 0:39:33- See you later, ladies. Crack on. - Bye!
0:39:40 > 0:39:42Right then, Kingy, waterproofs.
0:39:42 > 0:39:45- Check.- Brollies.- Check.
0:39:45 > 0:39:47Lashings of British bulldog spirit.
0:39:47 > 0:39:50- Check-aroony. - Then let's get this fair open!
0:39:55 > 0:39:58Look at this. Poor lass! Well, that's...
0:39:58 > 0:40:00That's above and beyond the call of duty at the Recipe Fair.
0:40:00 > 0:40:03So what do you like to eat on a lazy weekend?
0:40:03 > 0:40:06- Anything that I don't have to cook. - That's the one, isn't it? Yeah.
0:40:06 > 0:40:08You see, it's true. It's true.
0:40:08 > 0:40:10Wow!
0:40:10 > 0:40:12- Cor!- Can you smell it?
0:40:12 > 0:40:14- Yes. - That's not a cake, that's an event.
0:40:14 > 0:40:16No stone left unturned.
0:40:16 > 0:40:19- I've brought you some gravy.- Gravy?
0:40:19 > 0:40:21- To go with your faggots, yes. - You've got faggots?
0:40:21 > 0:40:23- And she's got the cream.- Brilliant.
0:40:23 > 0:40:24- And I've got the gravy.- Thank you.
0:40:24 > 0:40:27Cream and gravy, dude, it's a match made in heaven.
0:40:27 > 0:40:29There's nothing better on a lazy weekend,
0:40:29 > 0:40:33than a soggy tramp round a foodie festival in a field, now is there?
0:40:33 > 0:40:35It's what us Brits are hard-wired to do!
0:40:35 > 0:40:39Whilst the mums get to grips with their kitchen for the day, our foodie
0:40:39 > 0:40:42super brain Gerard's keeping himself warm in the Little Top,
0:40:42 > 0:40:48ready to poke around the picnic hampers and uncover the stories behind the visitors' recipes.
0:40:50 > 0:40:52In the Other Top, our community group will be warming our crowd's
0:40:52 > 0:40:56cockles with some hot and spicy Grenadan and Jamaican food.
0:40:56 > 0:40:59They'll do a roaring trade in this weather, dude, I tell you.
0:40:59 > 0:41:02And our fair goers can seek shelter in the Big Top later,
0:41:02 > 0:41:06as we rustle up one of our favourite brunch recipes.
0:41:06 > 0:41:09So if you fancy spending a lazy weekend cooking up any of the dishes
0:41:09 > 0:41:16you see today, relax, because they're all on the Mums Know Best website.
0:41:16 > 0:41:18Now then, now then.
0:41:18 > 0:41:19- Hello.- How are you doing? How are you doing?
0:41:19 > 0:41:22How's the little frozen frosties?
0:41:22 > 0:41:26- Frozen frosties? - Have you had a good turnout, Gerard? - We've had a lovely turnout.
0:41:26 > 0:41:32- And we've got the delightful Enza here, who's bought some arancini, these lovely risotto balls.- Oh, yes!
0:41:32 > 0:41:36Absolutely. And to me, these epitomise a real good lazy weekend.
0:41:36 > 0:41:40- Mmm.- Because you, have your risotto on a Friday night, and then you can knock these up the next day.
0:41:40 > 0:41:44So you've already got something half started in the fridge. Tell us where these came from?
0:41:44 > 0:41:46Originally, it's from Sicily.
0:41:46 > 0:41:49As far as I can remember. My mum taught me to do them a long time ago.
0:41:49 > 0:41:53- I think I was about 13.- Excellent. - I've been doing them ever since.
0:41:53 > 0:41:55I make it specifically with meat and peas, the sauce.
0:41:55 > 0:41:59- Yeah.- And that goes inside the risotto ball.
0:41:59 > 0:42:02You've done them beautifully, they're beautifully cooked.
0:42:02 > 0:42:05- When I've had them before, they've been a lot smaller but, they are gorgeous.- Look at that.
0:42:05 > 0:42:07- You can see the mozzarella.- Yeah.
0:42:07 > 0:42:11And then the meat and the peas. Dave, I think you ought to...
0:42:11 > 0:42:12Thank you very much. Thank you.
0:42:12 > 0:42:15- They're a kind of...- Oh, yes,
0:42:15 > 0:42:17- These are superb.- They are fabulous.
0:42:17 > 0:42:21They're delicious. Thank you very much. Have you got the recipe for these?
0:42:21 > 0:42:23- Yes.- Lovely.- I've got it. I've just got to put it on the wall.
0:42:23 > 0:42:25Great. Make sure all your details are on.
0:42:25 > 0:42:27- Yeah. - And then everyone can share it.
0:42:27 > 0:42:29- And remember that they're Enza's arancini.- OK.
0:42:29 > 0:42:34There's so many people with brilliant food here, despite the horrible weather.
0:42:34 > 0:42:38I've been keeping an eye on this pair though, our friends with the gravy.
0:42:38 > 0:42:40I think home-made faggots are fabulous,
0:42:40 > 0:42:44you get that lovely offal, you've got all that meal in there and a bit of spice.
0:42:44 > 0:42:48- But, is this a family recipe? From you or...?- From my mother.
0:42:48 > 0:42:51- Oh, from your mum?- Yeah.- Can we have a little taste?- Yes, yes.
0:42:51 > 0:42:53- Please do.- Oh, lovely-tastic.
0:42:53 > 0:42:56Do your best, Gerard, do your best, mate.
0:42:56 > 0:42:58That's fine looking gravy, isn't it?
0:43:00 > 0:43:01It is good.
0:43:04 > 0:43:07- They're fantastic. - The gravy's great.- Fantastic.
0:43:07 > 0:43:09- Oh, thank you.- Absolutely delicious. Thank you.
0:43:09 > 0:43:11You can see mashed potatoes and peas now, can't you?
0:43:11 > 0:43:19But it's not just food people have brought to the fair, Nicola's made us some stout punch.
0:43:19 > 0:43:26- What are the ingredients? - It's got Guinness, stout, Nutrament, condensed milk.- Wow!
0:43:26 > 0:43:29Nutmeg, and a little bit of rum. Not much rum though.
0:43:29 > 0:43:31- Excellent. Cheers.- Cheers to that.
0:43:31 > 0:43:32- Cheers.- Cheers.- Cheers.
0:43:36 > 0:43:38- Wow!- Wow! - What do you think of it?
0:43:38 > 0:43:43- Where did the recipe come from? - It comes from my partner's father, who's Jamaican.- Mm.
0:43:43 > 0:43:46- So I've got it from him.- It's like Baileys, isn't it? But not so sweet.
0:43:46 > 0:43:48It is, yes. It's got a slight tang to it.
0:43:48 > 0:43:51- Almost liquorice-y really.- Yes.
0:43:51 > 0:43:54Or a bit like the sky juice you get in the Caribbean, isn't it?
0:43:54 > 0:43:59- You know, gin, rum, coconut and condensed milk? - Yes, Kingy, very similar.
0:43:59 > 0:44:05Aside from the whole soggy tent in a damp field versus a beautiful beach in the Bahamas, kind of thing.
0:44:05 > 0:44:10Man up, dude! Despite the cold, Ros is keeping people sweet over in the Mums' Tent.
0:44:10 > 0:44:15So like you would flour a tin, you want sugar in.
0:44:15 > 0:44:18Does it help with the non-stick as well, like flour would or...?
0:44:18 > 0:44:20It most probably does, yes.
0:44:20 > 0:44:22Yes. But it kind of goes...
0:44:22 > 0:44:26It goes a little bit crispy and crunchy, and it's just that extra
0:44:26 > 0:44:29- little texture that's nice in a cake, you know.- Yes.
0:44:31 > 0:44:33This looks absolutely yummy.
0:44:33 > 0:44:36- You could manage that. - In the freezer.
0:44:36 > 0:44:38And go and do something much more interesting.
0:44:38 > 0:44:40Open a bottle of wine!
0:44:47 > 0:44:50How long has the machine been around for, I mean historically?
0:44:50 > 0:44:53- Ooh, I don't know, because they get used to do it by the side of the fire.- Right.
0:44:53 > 0:44:55It's jolly good fun.
0:44:55 > 0:44:59You know, it gets everyone in a good mood.
0:44:59 > 0:45:03Jenny's Swiss raclette is perfect for a day like today, isn't it?
0:45:03 > 0:45:08Aye. Proper stick-to-your-ribs stuff, just like the Caribbean food in the Other Top.
0:45:08 > 0:45:13The Birmingham-based community group brings people together to cook and share their different cuisines.
0:45:13 > 0:45:18Annette's chicken, rice and peas and Steve's spicy pumpkin soup are bringing a welcome
0:45:18 > 0:45:23laid-back taste of the Caribbean to our celebration of lazy weekend food.
0:45:23 > 0:45:26You know, you give it a little stir, occasionally.
0:45:26 > 0:45:28And you'll begin to smell the flavour.
0:45:31 > 0:45:34Fantastic. Beautiful. Really spicy and just fabulous.
0:45:34 > 0:45:37It's... You don't even eat red kidney beans and they're going down.
0:45:37 > 0:45:39And I'm eating red kidney beans cos they're beautifully cooked.
0:45:39 > 0:45:44It's very welcome to have some nice, warm soup, and there's some lovely peppery flavours in there.
0:45:44 > 0:45:47- Really superb. - It's absolutely fabulous. The chicken, I just love because I
0:45:47 > 0:45:54like chicken anyway and I'm always up for, you know, new ideas to cook it, so it's really super.
0:45:54 > 0:45:59That's the great thing about these recipe fairs, Dave - people find new ways of cooking familiar food.
0:45:59 > 0:46:03And there are more inspiring ideas in Gerard's recipe-swap tent,
0:46:03 > 0:46:05especially for those lazy weekend gardeners.
0:46:05 > 0:46:09- Courgette cake!- My husband and I grow quite a lot of vegetables.
0:46:09 > 0:46:13And by the time you've baked, boiled, roasted, grilled and done
0:46:13 > 0:46:15everything with courgettes, you think, "What can I do with them?"
0:46:15 > 0:46:20Absolutely. You need a nice, sharp knife for this. It is soft.
0:46:20 > 0:46:25Courgettes, carrots, beetroot and parsnips are all naturally sweet
0:46:25 > 0:46:28and great for making really moist cakes.
0:46:30 > 0:46:32Mm, beautiful!
0:46:32 > 0:46:35We've got a wonderful selection of kuchen here...
0:46:35 > 0:46:37- Yeah.- ..of beautiful German baking.
0:46:37 > 0:46:40- Thank you so much for bringing them in, Susannah.- You're welcome.
0:46:40 > 0:46:43It's got a lovely texture, this pastry, it's nice and crispy.
0:46:43 > 0:46:45- Oh, it looks great.- Yeah.
0:46:45 > 0:46:49- Super. So, is this a family favourite of yours?- Yeah. It's...
0:46:49 > 0:46:51My mum always made it at Christmas.
0:46:51 > 0:46:54In Germany, every sort of weekend...
0:46:54 > 0:46:59- Yes.- ..you get one out and you have coffee and cake in the afternoon. - And all your friends round too.
0:46:59 > 0:47:02Yeah. And so I sort of kept up the tradition really when I moved to Britain.
0:47:02 > 0:47:04- Yeah.- It's very easy to make.
0:47:04 > 0:47:07- Very easy.- Great. And have you brought the recipe with you?
0:47:07 > 0:47:10- I have.- Lovely. Have you stuck it on our board?- Yeah, somewhere.
0:47:10 > 0:47:11Great. Thank you very much.
0:47:11 > 0:47:15I'll make sure I get that down cos it's delicious. Thank you for bringing it along.
0:47:21 > 0:47:24Tim, you've made a lovely green tomato chutney for us today
0:47:24 > 0:47:27but is that something that you would do on a weekend?
0:47:27 > 0:47:30- Get in the kitchen and really make your store cupboard things for the winter?- Yeah, exactly.
0:47:30 > 0:47:34Weekends are great because it gives you the time to do it.
0:47:34 > 0:47:37- Yes.- It more or less is a one-pot recipe, but it's having the time for
0:47:37 > 0:47:41- preparation and the time to leave it to get to the right eating...- Yeah.
0:47:41 > 0:47:43The thickness and whatever goes well with it so...
0:47:43 > 0:47:45Yeah, the weekends are ideal.
0:47:45 > 0:47:47We love sitting down on Sunday afternoon,
0:47:47 > 0:47:52getting a jar out and some cheese and biscuits and while away the afternoon reading the Sunday papers.
0:47:52 > 0:47:55- Fantastic. Can I dig in and have a taste?- Of course you can.
0:47:55 > 0:47:57- It's only had a few days to set up. - Oh, right.
0:47:57 > 0:48:01The longer you leave it, the better it can be, but if you're anything like myself, I can't leave
0:48:01 > 0:48:03it much more than a day, when I know it's in the cupboard waiting.
0:48:03 > 0:48:06- With the cider vinegar, it gives it a certain sweetness.- Mm.
0:48:06 > 0:48:11- That one will go great with a nice, sharp cheddar.- That's delicious.
0:48:11 > 0:48:14- Yeah.- It would do indeed.
0:48:14 > 0:48:16I think we need to get ourselves over to the Other Top, Kingy.
0:48:16 > 0:48:18You're not kidding, dude.
0:48:18 > 0:48:21Before our freezing fair goers eat all Steve's pumpkin soup.
0:48:24 > 0:48:26There you go. There's your spoon.
0:48:26 > 0:48:28Have we only got one each, like?
0:48:28 > 0:48:32You get a lot of soup out of a pumpkin, don't you?
0:48:32 > 0:48:35- Well, there you go, son. - Cheers, Steve.- You never know.
0:48:35 > 0:48:37On a cold day, it does you good.
0:48:37 > 0:48:39- Oh!- Oh, that's lovely. Did you grow the pumpkin?- Yes.
0:48:39 > 0:48:42- We've got an organic garden at St George's.- Yeah?
0:48:42 > 0:48:46- Right.- And the only thing we don't grow is bananas and coconuts.
0:48:46 > 0:48:50- You'd have trouble in Birmingham, that.- Aye it's not easy, is it, Dave? You know.
0:48:50 > 0:48:55And this lot are going bananas for Annette's chicken, rice and peas.
0:48:56 > 0:49:01Now, no British fete would be complete without a bit of audience participation.
0:49:01 > 0:49:05So we've assembled our huddling throng in the luxurious warmth
0:49:05 > 0:49:08of the Big Top, as Gerard initiates another skills challenge.
0:49:08 > 0:49:12And today, he's got us making ravioli.
0:49:13 > 0:49:19So, we've got some dough. I've been kneading it through my little pasta mangle here,
0:49:19 > 0:49:23because we want a really thin pasta sheet on either side of the filling.
0:49:23 > 0:49:25A little bit of flour each time.
0:49:25 > 0:49:29Ooh... Oh, oh!
0:49:29 > 0:49:30CROWD LAUGHS
0:49:30 > 0:49:34- I've done that more than twice as well!- Go on, Gez, go on. Woo!
0:49:38 > 0:49:40- So, yeah. Roll the dough through. - BABY CRIES
0:49:40 > 0:49:42You're not wrong, son!
0:49:42 > 0:49:43CROWD LAUGHS
0:49:44 > 0:49:47And you want to place lumps of filling slightly
0:49:47 > 0:49:51- nearer to you than the halfway line. - What's in the filling, Gerard?
0:49:51 > 0:49:57It's ricotta with a little bit of chopped parsley, garlic, a bit of pepper and nutmeg.
0:49:57 > 0:50:02Very carefully, you want to brush between each little bit.
0:50:02 > 0:50:06And then with that top half, fold it over,
0:50:06 > 0:50:10and press down on each piece of filling, and then trim between
0:50:10 > 0:50:12each piece.
0:50:12 > 0:50:16And then pick each piece up, and just squeeze all the air out,
0:50:16 > 0:50:19so you've got a really nice, tight join.
0:50:19 > 0:50:22Then we're going to cook them, and we're going to eat them.
0:50:22 > 0:50:24- And we can judge them, can't we? - We can.
0:50:24 > 0:50:26Right, let's make ravioli. Come on!
0:50:26 > 0:50:28Breathe. Breathe!
0:50:28 > 0:50:30I wouldn't do it like that.
0:50:32 > 0:50:37'Ravioli are so versatile, you can fill them with pretty much anything.'
0:50:37 > 0:50:39Trim along the front. And then squeeze the air out.
0:50:39 > 0:50:42- Well done, Dave. - They also freeze very well.
0:50:42 > 0:50:47'Just dust them with a bit of flour so they don't stick to each other, and they'll freeze for months.'
0:50:47 > 0:50:50Just lay them in gently.
0:50:50 > 0:50:53And really as soon as they come back up to the boil, they'll be cooked.
0:50:53 > 0:50:56Hey, it's looking good, isn't it?
0:50:56 > 0:51:00- It is. - Tell you what, they're going to be hard to judge, these.
0:51:00 > 0:51:06- And there you are, pasta! Couldn't be easier. Well done!- Well done!
0:51:08 > 0:51:12- Very good!- We'd better have a taste then.- It's down to me then, eh? Oh!
0:51:18 > 0:51:22- Did it burn your tongue?- No.
0:51:22 > 0:51:24- Oh, dear! - Never mind, Si, never mind.
0:51:32 > 0:51:35I'm going to go with those ones, cos it's even and distributed nicely.
0:51:35 > 0:51:38- Nice and warm. Very good. - Well done!- Hooray!
0:51:41 > 0:51:46- 'Whilst we've got a warm and captive audience, shall we whip up a brunch classic, Dave?- Yeah, why not?
0:51:46 > 0:51:50'One of my favourite lazy weekend brunches, devilled kidneys.'
0:51:50 > 0:51:52- Oh, lazy weekends.- Oh!
0:51:52 > 0:51:54Roll it on. I can't wait.
0:51:54 > 0:51:56'Now, we all know what kidneys do.
0:51:56 > 0:52:00'So before we start, we need to clean them thoroughly, and get rid of the core.
0:52:00 > 0:52:05- 'I use hairdressing scissors for this.- Well, you haven't got much use for them otherwise, have you?
0:52:05 > 0:52:07'Oh! Hark at you, Vidal Sassoon!'
0:52:07 > 0:52:10And at this point, you can play it like hospitals.
0:52:10 > 0:52:15But as you pull the flesh back, you get the point there and just snip.
0:52:15 > 0:52:17Snip, snap, snop!
0:52:17 > 0:52:20- And slowly you can remove the core. - I'm just going to slice an onion.
0:52:20 > 0:52:25Now, these kidneys, we need to season them.
0:52:25 > 0:52:27So we put them in a plastic bag with some flour,
0:52:27 > 0:52:30some salt and pepper.
0:52:30 > 0:52:34And we can be quite robust with the pepper, because after all,
0:52:34 > 0:52:36they're devilled. Put them in there and give them a shake.
0:52:36 > 0:52:41Now all those lovely kidney bits are going to get covered with flour, which of course is going to make
0:52:41 > 0:52:47the kidneys go golden, but on the other hand we get a nice kind of thick sauce.
0:52:47 > 0:52:49We want the flavours of the onion.
0:52:49 > 0:52:51It's a proper sweat down on this, isn't it?
0:52:51 > 0:52:53- It is, yeah. - You don't want the onions burning.
0:52:53 > 0:52:55We're just going to put a little bit of seasoning in.
0:52:55 > 0:52:58And the reason that we do that at this point,
0:52:58 > 0:53:02in some dishes, is it just draws the moisture out a little bit quicker.
0:53:02 > 0:53:06Right. They're kind of pretty soft now, I'm just going to add a little bit more butter
0:53:06 > 0:53:13- to the pan.- Yeah. Shake off the excess flour, and start the process of browning the kidney.
0:53:13 > 0:53:16To that, some tomato paste.
0:53:16 > 0:53:18About a tablespoon.
0:53:18 > 0:53:21And about a tablespoon of English mustard.
0:53:21 > 0:53:23Yes...a tablespoon.
0:53:27 > 0:53:30And now we add a glass of water.
0:53:32 > 0:53:36'Devilled kidneys were a breakfast favourite of the Victorians.
0:53:36 > 0:53:39'And the process of devilling refers to the hot spices used.
0:53:39 > 0:53:43'Mustard, pungent pepper and Worcestershire Sauce.'
0:53:43 > 0:53:46That's beautiful. It's a lovely dish, this.
0:53:46 > 0:53:48Shall we have one or two bits of toast?
0:53:48 > 0:53:50- Two.- MAN IN CROWD: Two!
0:53:54 > 0:53:57Look at that, eh, X marks the spot.
0:53:57 > 0:54:01- And be generous, because you've got all day to eat it.- You have.
0:54:01 > 0:54:03Look at this.
0:54:03 > 0:54:05Vegetable dandruff.
0:54:05 > 0:54:06CROWD LAUGHS
0:54:06 > 0:54:11And there it is, the perfect thing on a lazy day.
0:54:11 > 0:54:14Ladies and gentlemen, the Hairy Bikers' devilled kidneys.
0:54:14 > 0:54:17- APPLAUSE - I thank you!
0:54:17 > 0:54:19Thank you very much!
0:54:19 > 0:54:21Thank you!
0:54:23 > 0:54:26That's another treat for our banquet table later.
0:54:26 > 0:54:31The fair's coming to a close and the weather's still rubbish, but nobody seems to mind.
0:54:31 > 0:54:36They've got a belly full of food and a load of new recipes. Dude, how could they mind?
0:54:36 > 0:54:39The one thing I've got which I've been looking for for ages is the
0:54:39 > 0:54:41recipe for chocolate concrete, which we used to have...
0:54:41 > 0:54:45- Chocolate concrete!- ..at school dinners, at little school.
0:54:45 > 0:54:47And they used to do it with peppermint custard.
0:54:47 > 0:54:49So what's chocolate concrete, dear?
0:54:49 > 0:54:52- It's like shortbread... - Right.- ..with chocolate in it.
0:54:52 > 0:54:58But they used to get like the fork and make it all nice and rough on the top with sugar as well.
0:54:58 > 0:55:02- It was gorgeous. - I bought my granny's sweetmeats, sweetbreads recipe.- Oh, right.
0:55:02 > 0:55:08And I picked up bull's pizzle soup, which is bull's penis, apparently.
0:55:08 > 0:55:10- Really?- Yeah. - And do you think you'll make it?
0:55:10 > 0:55:13If I can find one, yeah!
0:55:13 > 0:55:17- I wonder if there's any alternative?- See you later!
0:55:17 > 0:55:23- And then, I've also bought my mum's pineapple cream flan.- Right.
0:55:23 > 0:55:26And, I've got the curd tart recipe I swapped it for.
0:55:26 > 0:55:28So it's round to your house for bull's willy soup!
0:55:28 > 0:55:30We'll have willies for pudding, sounds appetising!
0:55:30 > 0:55:33- That's kind of wrong, eh?- I know.
0:55:33 > 0:55:35My boyfriend ought to watch out!
0:55:39 > 0:55:43Well, I'm all for offal but I'm not sold on the bull's pizzle soup.
0:55:43 > 0:55:47Thankfully, we've got some much more appealing dishes for the banquet.
0:55:47 > 0:55:52- So here it is, our fabulous foodie finale.- Our tantalizing tribute to lazy weekends.
0:55:52 > 0:55:55Bring on the banquet!
0:55:55 > 0:56:02Starting with the puds, we've got Elaine with her faffy, yet fantastic, peach paradise pudding.
0:56:02 > 0:56:04Come on, me darling!
0:56:04 > 0:56:09Rosalyn and her traditional Jewish plava cake.
0:56:09 > 0:56:13And Jenny's taste of Switzerland, with the chicken and morel cream sauce.
0:56:13 > 0:56:15Then there's our offerings...
0:56:15 > 0:56:19banana pancakes, perfect for a lazy breakfast.
0:56:19 > 0:56:22Our slow-cooked braised steak, with gravy and chips.
0:56:22 > 0:56:26And our lazy brunch of devilled kidneys on toast.
0:56:26 > 0:56:30Not forgetting our tasty teatime teacakes.
0:56:30 > 0:56:32I think we've got a right old feast here.
0:56:32 > 0:56:35Smashing. So we'll get stuck in. Let's go! Come on.
0:56:38 > 0:56:40Do you want a bit of bacon on the top?
0:56:46 > 0:56:49Lazy weekend would have to be the pancakes, I think.
0:56:49 > 0:56:54- They were yummy. - The bacon and the banana just shouldn't go together, but it does.
0:56:54 > 0:56:57It was lovely, the bacon and banana pancakes. Lovely.
0:56:59 > 0:57:02My favourite would definitely have to be the chicken, it was fabulous.
0:57:02 > 0:57:06I have pudding to eat but, so far... absolutely delicious.
0:57:07 > 0:57:10What I really enjoyed about the meal tonight was the beef,
0:57:10 > 0:57:14because I just love meat that's come from near the bone.
0:57:14 > 0:57:17It's just magical. You can keep your topside, for me.
0:57:19 > 0:57:25The devilled kidneys were fabulous. I think they're going to be on our brunch menu tomorrow cos I'm not
0:57:25 > 0:57:28getting up early. I'm having a lazy weekend!
0:57:34 > 0:57:39My day's been great. Very busy, and it's been lovely having all the mums
0:57:39 > 0:57:44and all the people that were here, coming up to me and asking me about my cake. It was a real privilege.
0:57:44 > 0:57:48It's been nice doing it with the other mums, because we've all got
0:57:48 > 0:57:51on really, really well, and sort of helped each other and...
0:57:51 > 0:57:55Yeah, it's been good. Really good.
0:57:55 > 0:58:00The company's been excellent, the weather's been fabulous!
0:58:00 > 0:58:03And the spirit that everyone's brought to it has been really nice.
0:58:03 > 0:58:05A real community spirit.
0:58:05 > 0:58:08And whether you want your food quick and simple, or slow and special.
0:58:08 > 0:58:12We've seen a load of dishes today, that give you the chance to have the
0:58:12 > 0:58:15kind of lazy weekend that works for you.
0:58:21 > 0:58:23In our next show, we're venturing overseas.
0:58:23 > 0:58:26But only a short hop over to Northern Ireland, where
0:58:26 > 0:58:31we'll be celebrating recipes brought back to the UK from distant shores.
0:58:31 > 0:58:33And we'll bring all the dishes made by our mums...
0:58:33 > 0:58:38- And our dads.- ..back to cook at the Mums Know Best Recipe Fair.
0:58:38 > 0:58:41It's going to be a scream!
0:58:59 > 0:59:02Subtitles by Red Bee Media Ltd
0:59:02 > 0:59:05E-mail subtitling@bbc.co.uk