Lazy Weekends The Hairy Bikers: Mums Know Best

You know what, Kingy? I love doing this.

You mean riding all over the place and stuffing our faces?

Well, it's more about finding great recipes and passing them on, really.

Yeah. But admit it, we have a right laugh, though, don't we?

-Thanks!

-THEY LAUGH

No, you're right, dude.

We're on a mission to collect all manner of culinary treasures.

From the mums who have been cooking them for years.

And then we'll celebrate the dishes and the stories behind them, at the ultimate foodie festival.

Our Recipe Fair. Where everyone comes to swap recipes, and trade tips.

Welcome to the fabulous foodie fiesta that is the Mums Know Best Recipe Fair.

And today we're celebrating lazy weekends.

Those couple of days where you do exactly what you fancy.

But we do that anyway.

Whether you use the time to perfect complex recipes with loads of ingredients...

-They are measured.

-It looks pretty, though, doesn't it?

..Or you want something that pretty much cooks itself, so you can spend time with family and friends.

I think this dish says, "Everything's all right with the world".

If you want quick and easy, or something a bit more challenging, we've got it all!

How long would it take you to chop that, Kingy?

Oh, weeks, dude, weeks!

And our food historian, Gerard Baker, will be trying your lazy weekend dishes.

Although, he has a few tips of his own.

Have your risotto on a Friday night, and then you can knock these up the next day.

So you've already got something half started in the fridge.

All of our recipes will be available for you to share, on our website:

Because when it comes to top tucker, we really do think mums know best!

We're off to meet three mums who have been in touch

about what they say are perfect dishes to make when time is of no object.

Elaine contacted us with a couple of old family recipes that take a bit of time and effort.

But that's OK, you know, on a weekend.

So when we heard about her show-stopping pud and classic pie, we had to drop in.

This is it, isn't it?

Yeah. That's the one.

-Hello.

-Hello, Elaine. I'm Dave.

-Lovely to see you.

-You too.

-Hello, Elaine. How are you, darling?

-Lovely to see you too. I'm very well. The kettle's on, would you like a drink?

-Oh, not half.

Elaine lives in Hitchin with her husband, Alan.

Daughter Jessica is also popping round today.

But it's the recipes handed down from Elaine's mother, Jean, that we're going to try.

So, Elaine, what are we going to cook today?

We're going to have peach paradise pudding.

-Ooh!

-This is the abridged version of the recipe,

and it's been written on that little piece of paper for many a year.

But originally it came from a magazine that my mum borrowed from a doctor's surgery,

sometime in the late '50s, early '60s.

-Wow.

-And it's really lovely. It's very light and fluffy, very rich.

And very delicious.

So this is your file of recipes. I'm very impressed with this.

I love tidy. An orderly plate's a happy plate.

-Absolutely.

-Oh, gosh.

-Captain Rustic!

-Yeah.

-Yeah, I know.

-Big dollops!

-Yes. No.

-Oh, no.

-A pile of potatoes splashed up the wall.

-Yes.

I do it an artistic sort of way!

-Absolutely. Yes.

-You know?

-Like Salvador Dali?

No, more Jackson Pollock!

So what else are we going to have, Elaine?

I think we'll have one of Mum's chicken pies. They are legendary.

If you're having a lazy day, there's nothing better than a pie, is there?

You can have it hot and then two hours later...

-..Have another piece cold!

-Oh, yes! Heaven.

First on the menu today

is Elaine's enigmatic-sounding Peach Paradise Pudding.

Right, we have to put a circle of boudoir biscuits around the edge with a sponge base.

-Right-oh.

-You have to sandwich them together with raspberry jam.

-Do you think you could do the honours?

-Of course.

-Excellent.

There's only room for two tidy types in the kitchen.

So, whilst they get busy with the boudoir biscuits,

I'll get the low down from daughter Jessica, and do my bit with the chicken pie, later.

Tell us about the Peach Paradise Pudding.

It's exactly what it says on the tin. Paradise. Absolutely gorgeous.

It's always been a family favourite.

Only for special occasions, you know...

-weddings, engagements.

-Is it always a bit like that with your mam?

-Because she's very like kind of, you know...

-Oh, God.

-..Forthright.

-Right. Has she gone?

-Yeah.

-We call her Hyacinth. You know.

-You don't!

-Keeping Up Appearances?

-Hyacinth Bucket.

-Oh, yeah.

You know, "the lady of the house". You know!

It'd have to be a right special occasion for me to do all that faff with the fingers.

He's in his element in there, though. Have they got to the peaches yet?

Oh, I love doing this, it's like culinary bricklaying.

And there's some satisfaction isn't there? There's a bit of therapy in this.

You know, just getting it neat and tidy.

-Ta-da!

-That's very good.

-Are you sure you've not made this before?

-No. No, no. I'm just good at bricklaying!

-Aye, what's next?

-Right. Next we need to grate the rind of the lemon.

-Yeah.

-Into this bowl.

The recipe's not complicated, but the whipped-up pud has to chill for a couple of hours

before serving to set the fluffy filling, which starts with whisked-up evaporated milk.

-I think that's about done.

-Brill. I've never seen that done to evaporated milk before.

-It really has taken the froth up.

-It does. Just stir that into there.

-The lemon in the sour cream?

-Yeah.

-Yeah. Now that WILL be sour cream, won't it?

-Won't it just? There you go.

-Yeah.

-If we stir the...

-The sour cream?

-The sour cream into the evaporated milk.

And, of course, we mustn't forget to add SOME sugar.

-Does this go in here, Elaine?

-Yeah. That goes in there.

I was worried about this splitting, but there's no sign of it at all.

Elaine whips up some double cream and adds in the lemony loveliness.

Oh, we haven't got to the peaches yet, so I guess this is the paradise element.

Now then, let's pour one into t'other.

-Does this just go in the fridge to set?

-No, it goes in the freezer.

-The freezer?

-I think at the time it wasn't so easy to make,

cos very few people actually had their own freezers at home.

Phwoa! This all works, doesn't it?

Dead easy to put together. A couple of hours in the freezer, while you can go away and play.

-And maximum effect when you bring it out for dinner in the evening.

-Yes! Ha-hey! I like this.

So, away we go to the freezer.

And my work is done. Time for me and the pudding to chill.

Of course, that's something that comes naturally to Kingy.

Yes.

Oi! Billy no-mates!

Have you got no friends?

He hasn't got a clue. He thinks he's playing billiards, Elaine.

Shut up!

I need a new bat.

OK, maybe croquet's not for me.

But chicken pie most definitely is.

-Ooh! How's it going?

-All right. No, we're not doing bad.

Well, don't rush too much, it's my lazy downtime and it's lovely!

Elaine's made this pie so many times she's got everything running like a military operation.

Short crust pastry - done.

Chicken - boiled.

Stock - bubbling away.

But this is no ordinary stock, not with Hyacinth Bucket in charge.

I don't mean to be rude, or personal or anything, but where did you get your...

you know, your pernickityness from?

Mother. When I was a little girl,

she said, "Whatever you do, do it to the best of your ability."

Look at this.

Now, anybody that studs an onion with cloves at any one given time, just whacks them in.

They are measured!

It looks pretty though, doesn't it?

The beautifully-studded OCD onion,

then gets blitzed to smithereens into the stock which is used to make the white sauce.

With everything made from scratch, this recipe is quite time consuming.

But for uber-organised Elaine, it's a doddle.

-OK. So that's it well covered.

-Yeah. It is.

-Great.

-Into the pie we go.

Now pour that over.

-The back of the knife makes it stick.

-A top tip that, isn't it?

Now, for the knuckles.

With fastidious Elaine sticking to her mother's motto like jam to a boudoir biscuit,

I'm surprised she doesn't measure the distance between crimps.

Kingy, there's nothing wrong with doing something properly.

Whilst the pie cooks, Elaine whips up a quick raspberry coulis to serve with the pudding.

But I still haven't seen any peach action.

Aah! There they are. The lesser-spotted peach.

-After a lazy couple of hours in the kitchen...

-Only cos Elaine was so organised, mind you.

..It's time for husband Alan to join us

as we tuck into the dishes Elaine and her family have loved for years.

Oh, that's a proper dinner. And it's been a lazy day, so you don't feel

as though you've been banjaxed in the kitchen all day, do you?

-Oh, no. It hasn't taken that long really, has it?

-No it hasn't.

-That's a top pie.

-Mm. It's tasty Alan, isn't it?

-I think so.

You know what's in a chicken pie, don't you? I mean, it's chicken.

But in a peach paradise, it could be anything, cos the peaches are on the top.

-So what lies beneath?

-Paradise.

Oh, for me, though, there's paradise in a pie. I do love a pie.

'And I'm dying to find out what paradise actually tastes like.

'Elaine serves the peach juice as well as the coulis,

'just to soften the barrage of boudoir biscuits.'

-Beautiful.

-Deftly done.

Oh, that is fabulous.

-The boudoir biscuits have softened as well.

-Yes.

They're lovely. It's just like a lemon syllabub inside, isn't it?

But a nice cold one.

-Yeah.

-Elaine, I think it goes without saying,

we just need the peach paradise at the Recipe Fair,

and the world's a very happy place.

-It would be my pleasure.

-Shall we try and get the leathers on?

-We'd better start now. It'll be an uphill struggle.

-Brace yourself.

-Lovely to see you. Thank you.

-Lovely to meet you.

-And you.

-And it's lovely to meet you.

-See you.

Ah, man, that was mega!

A great chicken pie is one of the wonders of the edible world.

And the paradise pud is right up there too.

Elaine must definitely share the peachy goodness at our Recipe Fair.

Now, if you've got a few hours to spare, why not spend them

creating something extra tasty,

with a recipe that takes a bit of time to develop.

As well as something quick to nibble on, in the meantime.

Well, we've got a couple of belters for your culinary contemplation.

# Because there's sail boats, canal boats, land cruisers too, all Britain's waterways waiting for...

-BOTH:

-# You

# So, take my advice, there's nothing so nice as...

-BOTH:

-# Messing about on the river! #

But you've got to take care of your tea.

And there's no better treat on a lazy weekend than teacakes.

We start with the dry goods -

dried yeast and strong white flour, with some orange zest.

With this recipe, the dough needs to rise twice before cooking, so you'll need to allow time for that.

Hello! Having a lovely day out?

-Hello!

-It's not a bad life, is it?

Anyway, some sugar. Caster sugar.

Some cinnamon.

Nutmeg. We'll have about half a nutmeg.

Nutmeg's an interesting spice.

If you buy fresh nutmegs, they'll last up to ten years.

It's a spice that doesn't really go off. That'll do, about half a one.

And some salt. Sea salt flakes.

And a goodly portion of mixed spice.

It's interesting, a lot of our British food, it was quite spicy.

And it's important to remember, we were spice traders.

-We were.

-Now, with some clean hands, I'll get on with the mixing.

-Right. Well, while you're mixing, I'm going to put some milk and some butter onto the flames.

-Yes.

Just lovingly, with clean hands, sieve through the dry goods.

And put the milk in first, bring it to temperature, put the butter in.

Don't get it boiling or simmering or anything, it just needs to be warm.

Now, we need a beaten egg, to go into the milk.

Now, this is the other reason why it's got to be cool and not hot.

If you put an egg in there, and it's hot, it's going to scramble it.

And...just whisk that

into the buttery milk.

Look at that.

Lukewarm, lovely.

-Not a scrambled dollop in sight.

-Not one.

Now you pour this into the floury mix and make your dough.

Now all that remains to be done is for this...

to be kneaded for about five good minutes...

..on a clean surface.

The fruit to be combined with that dough.

Happiness.

Carry on, Captain.

'Here! Why's it always left up to me to do the hard graft?

'I could tell you, but that's on a "knead to know" basis, Kingy.'

-Kingy!

-What?

A type of music. Three words.

A four and a three and a three.

Lazy old sod!

Detention.

Fourteen across, seven letters.

Sixth letter D.

You're no good at this, are you?

-What?

-You've got that face on.

-You're actually doing that crossword, aren't you?

-I am.

Your tongue's out and everything!

'The first rising improves the flavour and texture of the dough.

'Smear some oil round the bowl so it doesn't stick as it rises.

'Cover and leave to prove for 90 minutes.'

Here! I've done it, mate. That's it.

Oh, well done. Oh, isn't loafing lovely?

Yeah.

Dependable.

DAVE MUTTERS

-Do you want to come fishing?

-No.

-Oh, go on, come on.

-Get off!

-Oh, come on.

-No. Don't poke me.

I'm not bread.

'All this loafing's making me hungry.

-'Can we rustle up a bit of brunch, whilst we're waiting?

-Oh, go on then.

'We'll do banana pancakes with bacon.

'We're putting baking powder in with our self-raising flour.

'To give our pancake batter a bit of lift.'

Now, I always thought brunch was this American thing. It's not.

Brunch is an English invention.

'I couldn't believe it, Kingy.

'I read that it was some English chappie called Guy Beringer,

'who in 1895 fashioned a meal which was part breakfast and part lunch.

'Yeah, sounds like my kinda dude.

'He figured that "brunch" would eliminate the need to get up early on Sunday,

'and make life brighter for Saturday-night carousers.

'Ohhh! I like a good carousing, me.

'Here, did he invent the kebab as well, then?'

That's it. Go on, give it a good...

Lovely.

'But before we can cook our pancakes it's stage two of the teacake process.'

-Half to Dave.

-I thank you.

-Half for me.

-Fingers are fabulous, don't worry.

Lovely. And, some baking parchment.

And again, this into three. Oh, ho.

Oh, ho.

Form into balls.

'Knocking back the dough in this second stage

'gets rid of the gasses generated by the fermentation process,

'and allows the yeast to carry on doing its thing.'

Just cover and leave in a draught free place for about three quarters of an hour until doubled in size.

Stick them in the oven for about 20 minutes. Come on! And eat them.

'Whilst the teacakes are rising for the second time,

'we can get on with our lazy pancakes.

'You've probably heard of American pancakes with bacon and maple syrup.

'But we think adding bananas to the batter makes them even better.'

Oh, look at that!

Banana duvets!

-Look at that, crispy bacon.

-Come on.

Right. And place one like that.

'What a lovely lazy morning's cooking.

'We've had time to make our three-stage teacakes.

'And in-between those stages managed to rustle up some quick pancakes for brunch, to fill the gap.'

Oh! Lovely.

Look at that.

And banana pancakes of course are available in a smaller size,

should you desire it. It's up to you.

They are so good.

Oh, yes.

'In the time it takes for us to scoff these,

'our teacakes should be done.'

If you're going to do a day of absolutely nothing,

-this is a good way to do it, isn't it?

-Oh, it's great.

-It's great.

-Oh!

-A really good hangover breakfast as well.

-Yeah, it is.

Oh!

Lazy days are happy days.

Mmm.

'I don't think I can wait till teatime to try those teacakes, dude.

'Oh, go on, then, just a nibble.'

Now, these are straight from the oven, so they're beautiful.

Spicy, awesome.

-But you can't be shy with the butter with a teacake.

-It's wrong.

-Cheers.

-Cheers.

'So that's brunch and teatime sorted,

'but we need more dishes for our lazy weekend menu.

'We're off to meet Ros, who loves nothing more than getting her family round the table on the weekend.

'Ros is Jewish, so abides by the Jewish Sabbath,

'which says Saturdays should be a day of rest, free from daily chores. Even cooking!

'We're intrigued to know what she cooks ahead of time for her traditional day of rest.

'So she's going to be showing us a couple of her traditional Jewish recipes.'

Ah! I'm looking forward to this, Si.

-I am and all, mate. What a lovely house, isn't it?

-Smashing.

-Hello.

-Hello, Rosalyn. I'm Dave.

-Hi, Dave.

-I'm pleased to meet you.

-Pleased to meet you.

-Rosalyn, hello, I'm Si. How are you?

-Hi, Si. I'm very well. How are you?

-I'm very good, thank you.

-Good. Come in, come in.

-Thank you.

Rosalyn lives in north London, and loves to cook for

daughters Rebecca and Natasha, their son Paul and his girlfriend Shirley.

-Is that your cookbook, Rosalyn?

-No, it's my mother's cookbook.

-Oh.

And, really my mother and a cookbook is a contradiction in terms.

I think she felt in the '80s,

"Everybody's got a cookbook, I have to have a cookbook."

THE BIKERS LAUGH

"I'm not going to do anything with it, but I've got to have one!"

In fact I thought, can I show this? Cos this is really quite pathetic.

-Oh, it's great!

-No, no, please.

The most important recipes are written like this...

This is my mother's plava.

This plava cake is a very cute story I think because, my mother made a wonderful plava cake.

Nobody could make it like her, and we believe she left out the

-ingredients or did it a certain way, and never told anyone.

-Mm-hm.

Because I tried to make it for years afterwards, after she died,

and I couldn't get it quite right.

I mean, look at those instructions.

-"Fold in flour..."

-Just three lines.

You'll meet Shirley, Paul's partner, and she tasted my plava cake and loved it. Can SHE make it?!

-And I can't help but be amused by this.

-Yes.

Well, quite rightly so. That's great.

So she's going to come here and I'm going to show her.

'It took years of trial and error for Ros to perfect the recipe handed down from her mother.'

'But now she's happy to pass it on,

'so here it is...

'Her son's girlfriend, Shirley, is joining us to see how to make this family treasure for herself.

'And I'm going to have a chat with Ros's daughter Rebecca, the next generation of cooks in the family.'

This is Freda's tin.

-Aaah!

-This was left.

She didn't have a will but this was left to me,

and I think it's one of my most treasured possessions.

-So, first of all, all I do is grease the tin.

-Yeah.

A little bit of the sunflower oil, and that's what I use in the cake as well.

And then, to make a little crispy coating, I put some caster sugar in.

Ah, right. So when the cake cooks, it's got a nice crisp crunchy coating.

Yes. Just almost like a little decoration.

-Right?

-Yeah. No, I got that.

So, the next stage is, we mix the caster sugar and three eggs...

OK. One egg...

There's a little bit of shell in there.

And they say that the best way to take shell out is with the shell.

-A top tip.

-You like that?

I do. I've learnt something.

So now I put six ounces of caster sugar in...

-So now we mix it.

-Yeah.

'Shirley's very quiet. Maybe Ros is going to test us at the end.'

-What's the significance of the plava cake, then?

-Well, I've always had it,

-my mum's always cooked it.

-Mm.

-And her mum's always cooked it.

And erm...I've always heard her complaining about it, because

my grandma Freda never told her the proper recipe

so she's had to work it out herself.

But I think she's... It's good now.

Was there a lot of swearing going on when that happened...?

-Huffing and puffing, more than swearing.

-Right, fair do's.

'With the eggs and sugar beaten, Ros then adds a spot of sunflower

'oil to keep the cake moist, and folds in some pre-sifted flour.'

And like any other recipe, when you're folding in flour

into an egg base, you have to work quickly, and fold it in.

-And you must always fold with a metal implement.

-Absolutely.

-Why do you have to use a metal one?

-The metal cuts through on the fold.

But if you use a wooden spoon it'll compress the eggs,

-you've got the air into it.

-Ah!

And this is the way I pour in the mixture.

-I don't spread it around, I do it like this.

-Yeah...

And it spreads itself.

How important is the family history to you, and how important are those traditions to you?

-Are you going to keep those traditions going?

-I hope so.

I've just started to learn cooking now, watching her and stuff.

So erm...I'll carry on cooking plava cake.

Obviously I'm not as good as her yet, she's had more practice than me.

Well, as your mam was saying, the best cooks are women of a certain age.

-Yeah.

-So you've got a...

-I'm not that age yet.

-No, you're not, kid. Nowhere near!

But when you think of the generations that have cooked this,

their ovens would be here, there and everywhere but it would still work.

Exactly. You can cook it in a slow oven or a fast oven.

Slow oven if you've got a bit more time, fast oven if people are coming in an hour.

-Well, it's an everyday cake for everyday.

-Absolutely.

'Whilst the plava cake bakes,

'we're going to learn a bit more 'about Ros's next dish - cholent.

'A beef, bean and barley stew, with a giant dumpling.

'The ultimate slow-cooked one-pot dish.'

Cholent has to be cooked all night.

-So...

-Yes!

So we've got a lazy day.

Indeed. So I cooked it last night at about ten o'clock.

-Oh!

-Oh, fantastic.

I can trace cholent back to when I was five or six.

I'd wake up on a Saturday morning, and that smell would...

Sorry, I get emotional. Would come up the...

you know, be wafted up the stairs.

To be able to have that smell once a week is just wonderful.

'Ros's mother and grandmother made cholent before her.

'And now WE get to have our first experience of this wonderful sounding slow-cooked stew.'

So at this moment,

I remember what it was like as a child when my

mother first took the lid off, and peeled back the greaseproof paper.

-Wow!

-Oh, that's fantastic!

That's the ultimate one-pot wonder, isn't it?

-And don't you think it smells delicious?

-BOTH: Oh, yes!

-I actually...genuinely didn't know what to expect.

-No. I didn't.

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

Can we eat it, please?

-Yes.

-HE LAUGHS

'With the cholent cooked well in advance, and the plava cake so simple to do,

'there's plenty of time for Ros to catch up with the family on the Sabbath.

'Her son Paul is joining us and the girls

'for a proper taste of his childhood - mum's traditional home cooking.'

You'll find that very tender.

-That is absolutely falling to pieces, isn't it?

-And that dumpling.

Is it good?

Oh, yeah.

That's the first thing I make, and put it in the fridge.

The gluten in the flour gets released and makes it

-nice and elasticky.

-Yeah.

-It just is easier to put in the pot.

-And it goes in as one big entity.

-Yes. So you can slice it.

-Can you taste the barley?

-Oh...

-It's beautiful.

-Oh, man!

-How is it, Shirley?

-Mm-mm...

-Good?

-Shirley, you can't even speak, can you?

-Mm-mm.

It's brilliant, isn't it?

I think this dish says everything's all right with the world.

Let's have a bit of cake, though.

Well, I've still got a little corner empty!

Well, it should be soft inside and a little crispy on the outside.

It's like eating air.

-Mm. Lovely.

-Yeah.

The Recipe Fair's going to be such good fun.

-Are you all going to come?

-Of course.

Kingy, Kingy... Step away from the cholent!

-It's all right, dude...

-We need to go.

-See you. Thanks very much.

-Bye!

-Bye. Thank you.

'Well, I've found a new favourite in cholent. It really is the ultimate one-pot meal.

'But I think it's the plava recipe that Ros needs to pass on.

'It took her long enough to perfect it.

'Agreed. After all, it's been tried and tested for generations.

'So let's get it out there.

'Inspired by Ros's overnight cook-a-thon stew, we're going

'to make our own slow-cooked dish, that just gets better with time.

'A dish that you can make well in advance, then heat through at your leisure for an impressive dinner.

'It's another culinary wonder of the world for me.

'So here's our braised steak and gravy with double-cooked chips.'

Welcome to the veranda of our chalet, far away from the hustle and bustle of the city.

Our little country quiet retreat.

But it's lovely to have a little quiet place by the river, just to come and relax, you know.

The water, as it flows, seems to murmur deep and low.

The aircraft on the flight path seem to rumble, far above...

TRAIN HORN BLASTS

Never mind, we've only got a week here.

-Have we?

-We have. Aye. It's all we're paid for.

So - this is a piece of braising steak.

Season both sides...

Salt and pepper. And just continue that process with all the steaks.

Push it into the flesh a little bit so it sticks. There we go.

Now, we need to put some colour on this.

So, put some oil

in a pan.

Turn the heat up a bit.

And all we want to do, is just colour that up.

The first time I ever had braised steak like this, with onions,

was in the Isle of Man.

My dad's pension money had come up,

so we went and stayed at the Hotel Metropole which is no longer there,

and they did braised steak like this.

I'd never had it before when I was a kid.

But it's the first time I ever saw a bay leaf...

And I can remember complaining bitterly and bursting into tears,

that somebody had put privet on me dinner!

Now, it's one clove of garlic, but these are teeny

so I'm going to use two.

And now Si's browned the meat, we can bung the onions in.

So we do the onions first before the garlic, cos we don't want the garlic to brown.

That would be a bad thing.

TRAIN HORN BLASTS

Right. Now return the steaks to the pan.

Here we are. Look at those.

Some tomato puree...

Now this just gives this a lovely richness, doesn't it? Ooh!

Some beef stock.

One bay leaf, AKA herbal privet.

And lastly some sprigs of thyme, and we just...

..pull the leaves off like that.

Beautiful.

-Brill.

-Yes! Fab.

'It'll take about 90 minutes. If it's for a lazy weekend dinner,

'just heat it through the next day.

'What, tomorrow?! I'm a growing lad, man.'

Ooh, I find the tranquillity paralysing.

You notice more when you're lazing - you've got time to reflect.

They're interesting when they bob up and down and flash their bums, aren't they? Look. Oh!

-"Just getting some air to my thingies." BOTH:

-Ooh!

Lazy days.

Come on...!

Come on, I'm going.

'So impatient!'

-What are you doing?

-I'm doing chips.

Very nice. Very nice. But they're going to have to soak, aren't they?

Yes. We do. You've got to soak them to get rid of the starch.

So, just put them back in there, where they're going.

Come to think of it, they've got to soak for two and a half hours, haven't they?

Well, here's some that I did earlier.

Look at them...

Oop - sorry!

So these,

they need to be dried now.

And it's double-cooked chips, so we're going to cook these at 130 degrees.

We've done this many times before.

Pop them in, and they'll take about eight to ten minutes.

11 letters, begins with D...

"Moody, with wet shirt."

Disgruntled.

'If you part-cook the chips, they can then wait

'till you're ready to double-cook your super-duper chippy chips.'

-Right! Now I've dried out...

-Sorry.

..we're going to thicken this beautiful, beautiful braising steak and gravy.

'To do that, add mustard to cornflour and water.

'Make a paste, and add it to the pan.

'Now, who doesn't love steak, chips and gravy?

-'Well, apart from the vegetarians, there can't be many.

-Exactamondo.

'This is such a great dish, and you can cook the steak the day before.

'Then the next day, heat it up, double-fry your part-cooked chips,

'and you've got a super satisfying meal in under ten minutes!'

Oh...

If you ask me, this is the perfect end to a perfect day.

I feel as if I've had t'chance to stop and connect with meself.

It's been lovely.

'That classic steak and chips is going to

'go down a storm at the Recipe Fair, and we can make it well in advance.

'If you've got the patience to wait.

'But no more lazing around for us.

'We need to press on, cos our final stop today is with Jenny in Hertfordshire.

'She tells us she's inherited some interesting recipes from her mother-in-law, who's Swiss.

'They sound perfect for a proper Sunday lunch.

'Jenny lives with her Swiss husband, Charly, in Tring.

'Daughter Charlotte will join us for dinner later.

'Along with Jenny's parents, Ken and Benita.'

-Hello, Jenny.

-Hello!

-Hello, I'm Dave.

-Hi.

-Nice to meet you.

-What a lovely spot.

-Hello, Jenny. I'm Si.

-Hi, Si. Nice to meet you.

-After you, mate.

-Thank you.

'Jenny's promised us a fantastic Swiss feast.

'And there's nothing more Swiss than raclette,

'a cheese that's melted at the table and served with pickled salads.

'How lazy's that? The guests cook their own dinner!'

-Look at that. That's an object of great beauty, isn't it?

-Yes.

This is a vegetarian's delight, isn't it?

It is, I suppose, isn't it?

-I had never thought of that.

-Well, it's a meal all in one,

-and you don't either think of or miss meat.

-No. No.

'To accompany the gloopy raclette,

'Jenny's going to show us her sharp celeriac salad.'

So does it look like a pickle?

Well, it's so small... It's like a cross between a pickle and a

coleslaw-y type thing really, I would say.

-Oh, man! I love coleslaw.

-Oh, good.

Just a pinch of salt...

Dijon mustard.

Oil...

White wine vinegar. Oh, I think we'll put mayonnaise in as well.

And then we'll just mix it up.

-Do you want me to do that?

-Yes, please.

It has to be smooth, yeah?

If you can. But it doesn't matter.

I mean, that's pretty good.

-That's pretty good.

-Now, I can chop those for you...

-Well, yes.

-So you want these quite fine, yeah?

-Yes, please.

-Right. This goes in here, yeah?

-Yeah, that can go in there now. Right -

-now we're going to do the celeriac.

-Into here?

-Yeah. Lid off...

'Celeriac is a vegetable that's widely used on the continent,

'but we don't tend to eat it that much in Britain.

'I think it gets a bad press as being the ugly cousin of celery.'

Nice!

Now, how long would it have taken you to chop that, Kingy?

-Oh - weeks, dude, weeks.

-I know.

-Are the chives for the salad?

-Yes, please. If they can go in here

and then we'll just mix them through a bit. Actually we might leave them like that,

it looks rather nice, doesn't it?

-It does, yeah.

-Yeah.

'But before we get stuck into the raclette, Jenny's got another

'Swiss classic to show us - roast chicken with morel mushroom sauce!

'The morels have been soaking overnight in full-fat milk,

'which we'll use for the sauce.

'But first, we need to strain off any crunchy bits of grit.'

-It's tips like this you would have learned off your mother-in-law.

-Yeah. That's right.

And you can see the sand in there...

'These funny little fungi are not only crinkly and cone-shaped, but they're hollow.

'And so, prone to trapping more grit than your average musher.'

Look at that. That's interesting to show the camera.

-Yeah. That's the sand.

-See?

-So it's well worth doing.

-It is. Absolutely. Yeah?

-Oh, look at those.

-Right, now we're going to make the sauce.

So I'm going to add some flour...

About a heaped dessert spoonful of flour.

-Do you want me to drizzle?

-Please do.

Right. So we're just going to bring this up till it's cooking...

but we don't really want it

to boil, we just want it to bubble a bit.

-Do your family look forward to you cooking this?

-Yes! Yes, they do.

It's what they ask for for special occasions,

or if the kids are back, it's one of the things that they really enjoy.

Right. Now we've just got to let the mushrooms gently cook for up to

about 20 minutes, so that they just heat through and all the flavours develop.

'Whilst the sauce simmers, Jenny's parents, Charly,

'and Charlotte and her boyfriend Simon,

'join us around the table for some lazy weekend grub, Swiss-style.

'Raclette comes from the French word "racler", meaning to scrape.

'Sliced and melted, it goes perfectly

'with Jenny's pickles, salads and new potatoes.

'Mais oui, mon ami!

'Swiss cow herders would grill the cheese

'around a camp fire, after a hard day a-herding in the mountains.'

It's interesting, raclette, because it is like a naked fondue.

-It's like a fondue without a pot.

-Yes.

I love the way you can just kind of tour round the plate.

-A little cheese and onion, a little cheese and pickle...

-Yeah.

-And the salad's lovely.

-Mm.

-It goes well with the cheese, doesn't it?

-Oh, yes.

-It does.

'Raclette is often served as a meal in itself - but not today.

'For mains we're having roasted chicken with the deceptively simple creamy morel sauce.'

If you'd like to help yourself to some sauce...

Oh, I absolutely would, 100%. Thank you.

So Charly, this dish has got some significance to you, hasn't it?

Well, my mother used to do that as a...you know, special.

You know, a few times a year and we all used to enjoy it.

-Well, this has got to be a must at the Recipe Fair, hasn't it?

-Oh, yeah.

Well, we hope you'll bring them. You WILL bring them?

Yeah, I'd be delighted to.

-And all your family.

-Yeah. I'm sure they'll be delighted to come.

Well, that's us. Can we say our goodbyes? Come on.

-I want to finish my chicken.

-We're late!

ALL LAUGH

'Well, that's our third mum sorted

'and what a variety for our Recipe Fair.

'We've got Elaine, and her 1950s posh peach paradise pudding.

'The traditional Jewish plava cake

'that's been a staple in Rosalyn's family for generations.

'And now Jenny's Swiss roast chicken with that rich morel cream sauce.

'Add to that our brunch-tastic banana pancakes with bacon and

'maple syrup, our spiced teacakes, AND our braised steak and chips.

'And you've got the mother of all Recipe Fairs!

'The time is upon us. It's the big day. The moment we've all been waiting for!

'But the weather, is horrible!

'We won't let the rain dampen our spirits though!

'There'll be enough lovely food at this fair to brighten up even the greyest of days.

'Well, let's get the mums settled in then, eh?'

-Oh, look!

-Welcome.

-Now then, ladies. Rosalyn?

-Yes.

-Your station's over there.

-OK.

-Elaine? You're here with your peach paradise.

-We could do with a bit of that today.

-We could, couldn't we?

-And our Jenny.

-Hi.

-The raclette.

-Thank you.

-It's brilliant that, isn't it?

-Oh, and please make some of your chicken and morels.

-Oh...!

-Ooh.

-These...are your Mums Know Best pinnies.

-Hey!

-Now, it may be wonderful, but they are a bit of a badge of slavery.

-Right.

Aye. I tell you what, we'd better go and tie some of those tents down.

It's like the Wizard Of Oz out there!

-See you later, ladies. Crack on.

-Bye!

Right then, Kingy, waterproofs.

-Check.

-Brollies.

-Check.

Lashings of British bulldog spirit.

-Check-aroony.

-Then let's get this fair open!

Look at this. Poor lass! Well, that's...

That's above and beyond the call of duty at the Recipe Fair.

So what do you like to eat on a lazy weekend?

-Anything that I don't have to cook.

-That's the one, isn't it? Yeah.

You see, it's true. It's true.

Wow!

-Cor!

-Can you smell it?

-Yes.

-That's not a cake, that's an event.

No stone left unturned.

-I've brought you some gravy.

-Gravy?

-To go with your faggots, yes.

-You've got faggots?

-And she's got the cream.

-Brilliant.

-And I've got the gravy.

-Thank you.

Cream and gravy, dude, it's a match made in heaven.

There's nothing better on a lazy weekend,

than a soggy tramp round a foodie festival in a field, now is there?

It's what us Brits are hard-wired to do!

Whilst the mums get to grips with their kitchen for the day, our foodie

super brain Gerard's keeping himself warm in the Little Top,

ready to poke around the picnic hampers and uncover the stories behind the visitors' recipes.

In the Other Top, our community group will be warming our crowd's

cockles with some hot and spicy Grenadan and Jamaican food.

They'll do a roaring trade in this weather, dude, I tell you.

And our fair goers can seek shelter in the Big Top later,

as we rustle up one of our favourite brunch recipes.

So if you fancy spending a lazy weekend cooking up any of the dishes

you see today, relax, because they're all on the Mums Know Best website.

Now then, now then.

-Hello.

-How are you doing? How are you doing?

How's the little frozen frosties?

-Frozen frosties?

-Have you had a good turnout, Gerard?

-We've had a lovely turnout.

-And we've got the delightful Enza here, who's bought some arancini, these lovely risotto balls.

-Oh, yes!

Absolutely. And to me, these epitomise a real good lazy weekend.

-Mmm.

-Because you, have your risotto on a Friday night, and then you can knock these up the next day.

So you've already got something half started in the fridge. Tell us where these came from?

Originally, it's from Sicily.

As far as I can remember. My mum taught me to do them a long time ago.

-I think I was about 13.

-Excellent.

-I've been doing them ever since.

I make it specifically with meat and peas, the sauce.

-Yeah.

-And that goes inside the risotto ball.

You've done them beautifully, they're beautifully cooked.

-When I've had them before, they've been a lot smaller but, they are gorgeous.

-Look at that.

-You can see the mozzarella.

-Yeah.

And then the meat and the peas. Dave, I think you ought to...

Thank you very much. Thank you.

-They're a kind of...

-Oh, yes,

-These are superb.

-They are fabulous.

They're delicious. Thank you very much. Have you got the recipe for these?

-Yes.

-Lovely.

-I've got it. I've just got to put it on the wall.

Great. Make sure all your details are on.

-Yeah.

-And then everyone can share it.

-And remember that they're Enza's arancini.

-OK.

There's so many people with brilliant food here, despite the horrible weather.

I've been keeping an eye on this pair though, our friends with the gravy.

I think home-made faggots are fabulous,

you get that lovely offal, you've got all that meal in there and a bit of spice.

-But, is this a family recipe? From you or...?

-From my mother.

-Oh, from your mum?

-Yeah.

-Can we have a little taste?

-Yes, yes.

-Please do.

-Oh, lovely-tastic.

Do your best, Gerard, do your best, mate.

That's fine looking gravy, isn't it?

It is good.

-They're fantastic.

-The gravy's great.

-Fantastic.

-Oh, thank you.

-Absolutely delicious. Thank you.

You can see mashed potatoes and peas now, can't you?

But it's not just food people have brought to the fair, Nicola's made us some stout punch.

-What are the ingredients?

-It's got Guinness, stout, Nutrament, condensed milk.

-Wow!

Nutmeg, and a little bit of rum. Not much rum though.

-Excellent. Cheers.

-Cheers to that.

-Cheers.

-Cheers.

-Cheers.

-Wow!

-Wow!

-What do you think of it?

-Where did the recipe come from?

-It comes from my partner's father, who's Jamaican.

-Mm.

-So I've got it from him.

-It's like Baileys, isn't it? But not so sweet.

It is, yes. It's got a slight tang to it.

-Almost liquorice-y really.

-Yes.

Or a bit like the sky juice you get in the Caribbean, isn't it?

-You know, gin, rum, coconut and condensed milk?

-Yes, Kingy, very similar.

Aside from the whole soggy tent in a damp field versus a beautiful beach in the Bahamas, kind of thing.

Man up, dude! Despite the cold, Ros is keeping people sweet over in the Mums' Tent.

So like you would flour a tin, you want sugar in.

Does it help with the non-stick as well, like flour would or...?

It most probably does, yes.

Yes. But it kind of goes...

It goes a little bit crispy and crunchy, and it's just that extra

-little texture that's nice in a cake, you know.

-Yes.

This looks absolutely yummy.

-You could manage that.

-In the freezer.

And go and do something much more interesting.

Open a bottle of wine!

How long has the machine been around for, I mean historically?

-Ooh, I don't know, because they get used to do it by the side of the fire.

-Right.

It's jolly good fun.

You know, it gets everyone in a good mood.

Jenny's Swiss raclette is perfect for a day like today, isn't it?

Aye. Proper stick-to-your-ribs stuff, just like the Caribbean food in the Other Top.

The Birmingham-based community group brings people together to cook and share their different cuisines.

Annette's chicken, rice and peas and Steve's spicy pumpkin soup are bringing a welcome

laid-back taste of the Caribbean to our celebration of lazy weekend food.

You know, you give it a little stir, occasionally.

And you'll begin to smell the flavour.

Fantastic. Beautiful. Really spicy and just fabulous.

It's... You don't even eat red kidney beans and they're going down.

And I'm eating red kidney beans cos they're beautifully cooked.

It's very welcome to have some nice, warm soup, and there's some lovely peppery flavours in there.

-Really superb.

-It's absolutely fabulous. The chicken, I just love because I

like chicken anyway and I'm always up for, you know, new ideas to cook it, so it's really super.

That's the great thing about these recipe fairs, Dave - people find new ways of cooking familiar food.

And there are more inspiring ideas in Gerard's recipe-swap tent,

especially for those lazy weekend gardeners.

-Courgette cake!

-My husband and I grow quite a lot of vegetables.

And by the time you've baked, boiled, roasted, grilled and done

everything with courgettes, you think, "What can I do with them?"

Absolutely. You need a nice, sharp knife for this. It is soft.

Courgettes, carrots, beetroot and parsnips are all naturally sweet

and great for making really moist cakes.

Mm, beautiful!

We've got a wonderful selection of kuchen here...

-Yeah.

-..of beautiful German baking.

-Thank you so much for bringing them in, Susannah.

-You're welcome.

It's got a lovely texture, this pastry, it's nice and crispy.

-Oh, it looks great.

-Yeah.

-Super. So, is this a family favourite of yours?

-Yeah. It's...

My mum always made it at Christmas.

In Germany, every sort of weekend...

-Yes.

-..you get one out and you have coffee and cake in the afternoon.

-And all your friends round too.

Yeah. And so I sort of kept up the tradition really when I moved to Britain.

-Yeah.

-It's very easy to make.

-Very easy.

-Great. And have you brought the recipe with you?

-I have.

-Lovely. Have you stuck it on our board?

-Yeah, somewhere.

Great. Thank you very much.

I'll make sure I get that down cos it's delicious. Thank you for bringing it along.

Tim, you've made a lovely green tomato chutney for us today

but is that something that you would do on a weekend?

-Get in the kitchen and really make your store cupboard things for the winter?

-Yeah, exactly.

Weekends are great because it gives you the time to do it.

-Yes.

-It more or less is a one-pot recipe, but it's having the time for

-preparation and the time to leave it to get to the right eating...

-Yeah.

The thickness and whatever goes well with it so...

Yeah, the weekends are ideal.

We love sitting down on Sunday afternoon,

getting a jar out and some cheese and biscuits and while away the afternoon reading the Sunday papers.

-Fantastic. Can I dig in and have a taste?

-Of course you can.

-It's only had a few days to set up.

-Oh, right.

The longer you leave it, the better it can be, but if you're anything like myself, I can't leave

it much more than a day, when I know it's in the cupboard waiting.

-With the cider vinegar, it gives it a certain sweetness.

-Mm.

-That one will go great with a nice, sharp cheddar.

-That's delicious.

-Yeah.

-It would do indeed.

I think we need to get ourselves over to the Other Top, Kingy.

You're not kidding, dude.

Before our freezing fair goers eat all Steve's pumpkin soup.

There you go. There's your spoon.

Have we only got one each, like?

You get a lot of soup out of a pumpkin, don't you?

-Well, there you go, son.

-Cheers, Steve.

-You never know.

On a cold day, it does you good.

-Oh!

-Oh, that's lovely. Did you grow the pumpkin?

-Yes.

-We've got an organic garden at St George's.

-Yeah?

-Right.

-And the only thing we don't grow is bananas and coconuts.

-You'd have trouble in Birmingham, that.

-Aye it's not easy, is it, Dave? You know.

And this lot are going bananas for Annette's chicken, rice and peas.

Now, no British fete would be complete without a bit of audience participation.

So we've assembled our huddling throng in the luxurious warmth

of the Big Top, as Gerard initiates another skills challenge.

And today, he's got us making ravioli.

So, we've got some dough. I've been kneading it through my little pasta mangle here,

because we want a really thin pasta sheet on either side of the filling.

A little bit of flour each time.

Ooh... Oh, oh!

CROWD LAUGHS

-I've done that more than twice as well!

-Go on, Gez, go on. Woo!

-So, yeah. Roll the dough through.

-BABY CRIES

You're not wrong, son!

CROWD LAUGHS

And you want to place lumps of filling slightly

-nearer to you than the halfway line.

-What's in the filling, Gerard?

It's ricotta with a little bit of chopped parsley, garlic, a bit of pepper and nutmeg.

Very carefully, you want to brush between each little bit.

And then with that top half, fold it over,

and press down on each piece of filling, and then trim between

each piece.

And then pick each piece up, and just squeeze all the air out,

so you've got a really nice, tight join.

Then we're going to cook them, and we're going to eat them.

-And we can judge them, can't we?

-We can.

Right, let's make ravioli. Come on!

Breathe. Breathe!

I wouldn't do it like that.

'Ravioli are so versatile, you can fill them with pretty much anything.'

Trim along the front. And then squeeze the air out.

-Well done, Dave.

-They also freeze very well.

'Just dust them with a bit of flour so they don't stick to each other, and they'll freeze for months.'

Just lay them in gently.

And really as soon as they come back up to the boil, they'll be cooked.

Hey, it's looking good, isn't it?

-It is.

-Tell you what, they're going to be hard to judge, these.

-And there you are, pasta! Couldn't be easier. Well done!

-Well done!

-Very good!

-We'd better have a taste then.

-It's down to me then, eh? Oh!

-Did it burn your tongue?

-No.

-Oh, dear!

-Never mind, Si, never mind.

I'm going to go with those ones, cos it's even and distributed nicely.

-Nice and warm. Very good.

-Well done!

-Hooray!

-'Whilst we've got a warm and captive audience, shall we whip up a brunch classic, Dave?

-Yeah, why not?

'One of my favourite lazy weekend brunches, devilled kidneys.'

-Oh, lazy weekends.

-Oh!

Roll it on. I can't wait.

'Now, we all know what kidneys do.

'So before we start, we need to clean them thoroughly, and get rid of the core.

-'I use hairdressing scissors for this.

-Well, you haven't got much use for them otherwise, have you?

'Oh! Hark at you, Vidal Sassoon!'

And at this point, you can play it like hospitals.

But as you pull the flesh back, you get the point there and just snip.

Snip, snap, snop!

-And slowly you can remove the core.

-I'm just going to slice an onion.

Now, these kidneys, we need to season them.

So we put them in a plastic bag with some flour,

some salt and pepper.

And we can be quite robust with the pepper, because after all,

they're devilled. Put them in there and give them a shake.

Now all those lovely kidney bits are going to get covered with flour, which of course is going to make

the kidneys go golden, but on the other hand we get a nice kind of thick sauce.

We want the flavours of the onion.

It's a proper sweat down on this, isn't it?

-It is, yeah.

-You don't want the onions burning.

We're just going to put a little bit of seasoning in.

And the reason that we do that at this point,

in some dishes, is it just draws the moisture out a little bit quicker.

Right. They're kind of pretty soft now, I'm just going to add a little bit more butter

-to the pan.

-Yeah. Shake off the excess flour, and start the process of browning the kidney.

To that, some tomato paste.

About a tablespoon.

And about a tablespoon of English mustard.

Yes...a tablespoon.

And now we add a glass of water.

'Devilled kidneys were a breakfast favourite of the Victorians.

'And the process of devilling refers to the hot spices used.

'Mustard, pungent pepper and Worcestershire Sauce.'

That's beautiful. It's a lovely dish, this.

Shall we have one or two bits of toast?

-Two.

-MAN IN CROWD: Two!

Look at that, eh, X marks the spot.

-And be generous, because you've got all day to eat it.

-You have.

Look at this.

Vegetable dandruff.

CROWD LAUGHS

And there it is, the perfect thing on a lazy day.

Ladies and gentlemen, the Hairy Bikers' devilled kidneys.

-APPLAUSE

-I thank you!

Thank you very much!

Thank you!

That's another treat for our banquet table later.

The fair's coming to a close and the weather's still rubbish, but nobody seems to mind.

They've got a belly full of food and a load of new recipes. Dude, how could they mind?

The one thing I've got which I've been looking for for ages is the

recipe for chocolate concrete, which we used to have...

-Chocolate concrete!

-..at school dinners, at little school.

And they used to do it with peppermint custard.

So what's chocolate concrete, dear?

-It's like shortbread...

-Right.

-..with chocolate in it.

But they used to get like the fork and make it all nice and rough on the top with sugar as well.

-It was gorgeous.

-I bought my granny's sweetmeats, sweetbreads recipe.

-Oh, right.

And I picked up bull's pizzle soup, which is bull's penis, apparently.

-Really?

-Yeah.

-And do you think you'll make it?

If I can find one, yeah!

-I wonder if there's any alternative?

-See you later!

-And then, I've also bought my mum's pineapple cream flan.

-Right.

And, I've got the curd tart recipe I swapped it for.

So it's round to your house for bull's willy soup!

We'll have willies for pudding, sounds appetising!

-That's kind of wrong, eh?

-I know.

My boyfriend ought to watch out!

Well, I'm all for offal but I'm not sold on the bull's pizzle soup.

Thankfully, we've got some much more appealing dishes for the banquet.

-So here it is, our fabulous foodie finale.

-Our tantalizing tribute to lazy weekends.

Bring on the banquet!

Starting with the puds, we've got Elaine with her faffy, yet fantastic, peach paradise pudding.

Come on, me darling!

Rosalyn and her traditional Jewish plava cake.

And Jenny's taste of Switzerland, with the chicken and morel cream sauce.

Then there's our offerings...

banana pancakes, perfect for a lazy breakfast.

Our slow-cooked braised steak, with gravy and chips.

And our lazy brunch of devilled kidneys on toast.

Not forgetting our tasty teatime teacakes.

I think we've got a right old feast here.

Smashing. So we'll get stuck in. Let's go! Come on.

Do you want a bit of bacon on the top?

Lazy weekend would have to be the pancakes, I think.

-They were yummy.

-The bacon and the banana just shouldn't go together, but it does.

It was lovely, the bacon and banana pancakes. Lovely.

My favourite would definitely have to be the chicken, it was fabulous.

I have pudding to eat but, so far... absolutely delicious.

What I really enjoyed about the meal tonight was the beef,

because I just love meat that's come from near the bone.

It's just magical. You can keep your topside, for me.

The devilled kidneys were fabulous. I think they're going to be on our brunch menu tomorrow cos I'm not

getting up early. I'm having a lazy weekend!

My day's been great. Very busy, and it's been lovely having all the mums

and all the people that were here, coming up to me and asking me about my cake. It was a real privilege.

It's been nice doing it with the other mums, because we've all got

on really, really well, and sort of helped each other and...

Yeah, it's been good. Really good.

The company's been excellent, the weather's been fabulous!

And the spirit that everyone's brought to it has been really nice.

A real community spirit.

And whether you want your food quick and simple, or slow and special.

We've seen a load of dishes today, that give you the chance to have the

kind of lazy weekend that works for you.

In our next show, we're venturing overseas.

But only a short hop over to Northern Ireland, where

we'll be celebrating recipes brought back to the UK from distant shores.

And we'll bring all the dishes made by our mums...

-And our dads.

-..back to cook at the Mums Know Best Recipe Fair.

It's going to be a scream!

Subtitles by Red Bee Media Ltd

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