All language subtitles for Hairy.Bikers.Everyday.Gourmet.S01E04.1080p.WEB.h264-POPPYCOCK

# Let's get in the mood

# A real groovy mood

# Let's have a party. #

Ooh, we do love a good party.

It doesn't matter how big...
Or small.

It's a perfect opportunity to push
the boat out to wow your friends
and family.

But we believe that at the heart
of every good party

is spectacular food!

Parties are all about the
celebration and getting everybody
involved.

But having a bash doesn't have to
put a dent in your wallet.

With a bit of thought
and creative flair,

you can turn everyday ingredients
into a spectacular smorgasbord

that everyone will want to dive
into.

You know, sometimes, people refer to
us as being a big pair of dumplings
at parties.

Who? Who has?

But dumplings can go to parties.
Right.

And we're making a very well dressed
and cared for dumpling.

The Japanese gyoza!

Hai-o! It's the kung fu of
dumplings, the Japanese gyoza.

It's fabulous. It's tasty,
it's flavoursome, and most
important, it's cheap.

Sometimes you pay over a pound
a piece in a restaurant.

Ours are five for a pound.
That's all right, then.

Every good party starts
with a canape

and these Japanese gyozas
are a bargain,

using up a lot of store cupboard
staples.

For every cook, or everyday gourmet,
you need a pantry.

It can be big like this,

a cupboard or a biscuit tin.

But to the cook, this is your
artist's palette and these are
your paints.

Look, we've got loads here.
We've got spices.

Coriander, dill seeds, garam masala,
turmeric.

If you take ordinary foods,
quite inexpensive,

and dress them and treat them
the right way,

the world's your oyster, literally.

Look, oyster sauce.

Using your store cupboard sauces

means you can splash out on more
expensive ingredients

like crabs and prawns.

Oh, look at that.

Belter!

There's a lot to a little dumpling!
You're not wrong.

You've got two balls of stuff,

one ball of dough and you make
blinkin' hundreds.

That's the great thing about them
because they're cheap.

Really, it's very simple.
It's an assembly. All the fillings
are an assembly.

You mush it together with your hands
to make sure the flavours
are all the way through.

The fish products and the meat
products, fantastic. I'm just going
to do that now.

These gyozas want to be delicate.
So finely chop spring onions,
prawn and cooked crab.

I love crab. I really do.

It is the most deep, fantastic
sea flavour. I just love it.

Add a tablespoon of oyster sauce...

..sesame oil...

..and the zest of a lemon.

Then mash it all together
with your hands

so all those flavours party on
together.

Well, that end of the table becomes
a cacophony of confusion.

This end is just a picture
of Zen simplicity.

Here we have flour, crafted from
the north face of Mount Fuji.

The local discount store, actually.

Flour. Some fine sea salt.

Give it a little stir.

Simple. So, boiling water
goes in pastry.

You think, "He make unholy mess."

It's true, but it'll come right
in the end.

And the chopsticks, apart from
looking a bit authentic,

stops you from getting your fingers
burnt!

When the pastry forms a ball, chill
in the fridge and then get ready
to roll.

You want it thinner.

Thinner than a jellyfish
in front of a searchlight.

That thin. That transparent.
That see-through.

As thin as a window!

No, cos you can get thick windows.

So use a cutter. Make big 'uns,
little 'uns, some as big as
your head.

This is like an average
eight millimetre gyoza.

Then just cut out discs.

If you're making a huge batch -
I have been known to make 70
at a time -

just flour your discs and stack 'em.

Then you're ready to build.

Brush the rim to guarantee a seal,

and then you're good to gyoza!

Oh, what timing. What timing.

Take a spoonful of filling,

place a piece on there.
Not too much.

Then fold over like so

and seal.

This is the good bit.
You turn it like that

and then you make a pleat
on the top, a crimp.

And that's your gyoza.

Then just repeat.

Make as big a batch as you want,
and fry the bottoms in oil

for a bit of crunch.

See, that's what you're after.
Perfect. So you've got
a crispy chew.

Carefully add some water and steam

for a mere two minutes.

Then take the lid off for a minute,

and they're ready to serve
with a soy-based dipping sauce.

They're done. I'll turn those off.

And just dress with some sesame oil.

Look at that. A lovely coating
of the oil.

It really is a dumpling to take to
a party. It's a posh dumpling.

Do you think Dave likes them?
He does, doesn't he?

Tell you what we need to do. Yeah?
Quality control.

Oh, I do think so. I think so.

Phwah!

Thank you. Do you come here often?
I haven't seen you before.

I do come here, yes.

Oh, God, that's good!

Oh, yes!

We're off to Wales to find out
why one lady wants to throw
a surprise party

for a group of very special people
at an amazing place.

On the outskirts of Swansea
is a community farm

where people of all ages
and abilities

have found a haven.

Kate Gibbs is the farm training
officer.

A wide range of people from
different backgrounds, different
traumatic events.

Health problem, mental health
problems, learning disabilities.

Everybody's welcome here, whatever
their issues, or even if they have
no issues.

They turn up and become part of
the community.

Everyone's kind of equal here,
and that's a really rare thing.

This charity relies heavily
on volunteers,

many of whom originally came
in their own hour of need.

It's the people that make it as much
as anything. Everyone is so lovely

and everyone's so enthusiastic.

It's a good farm to work on

and especially with meeting
new people and stuff.

It's really good, yes. Really good.

People come back. They come once to
see something, to try something,

and they keep coming back
until we've got them hooked.

They're building things for us.
It's wonderful.

One of the biggest projects has been
the building of a new training
kitchen,

overseen by Bob the Builder!

Come on, then, muscles!

The kitchen is almost complete,
and Kate and Bob want to throw
a surprise party

for the volunteers who helped
build it.

It would be so lovely to give
something back to them.

Just to say thank you,
cos they're amazing!

They're meeting us in secret
to get the ball rolling.

So just a guesstimate, off the top
of your head,

how many people have been involved
in the farm?

Over the course of its life,
hundreds have been involved.

So are we talking about a party
for hundreds?

No. What we've decided to do,

to narrow it down to the core 35
staff and volunteers

that have been a big part of this
particular project. Right.

So 35 people. Clearly there's an
emotional thing going on as well,

and we want to make it special
and great.

Uh... Money.

Being a charity, that's not
something we have a lot of.

We've put aside £100 for this,

which I know might be a bit of
a challenge!

Right. 35 people, 100 quid.

That's £2.50 and a glass
of lemonade! Yes.

Oh, that's fine. It'll be...

It's what you'd call a good mixed
farm. Definitely.

What have you got? We've got pigs
and sheep and dogs.

We keep ducks and geese. We have
chickens, free-range chickens.

We keep bees, which is amazing. Wow.

We show people how to produce honey.

And we've got an allotment,
so we grow food as well.

What a lovely thing to do, a great
thing to do, to say thank you to
everybody who's helped.

It is such a fabulous, fabulous
thing you do here.

They give their time and skills
so freely.

You can't thank them enough.

We should have a look round, mate,
and see if we can base most of it
out of the farm.

It would be wonderful. Fill
the plate. Doesn't taste better!

Look at this beautiful load
of onions here. Brilliant.

Bay leaf. Bay leaf,
fantastic for the pork.

Fennel. Lovely.

Strawberries. Strawberries.
Redcurrants there.

Tarragon. I bet that's gorgeous.
Oh, yeah.

This farm is chocker-block
with free party goodies

which will give us the produce
to produce a party!

If there's any left! You're not
meant to be eating it.

Leaving us some cash to buy
ingredients that we can't get
on the farm.

Careme made a Charlotte Russe,
a Russian charlotte,

for Tsar Alexander I in 1830.

There are lots of charlottes around.
Our charlotte is...

a sweet chestnut and chocolate
charlotte.

And you know what we've done
as well?

Because it looks great. We've got
raspberries on the top

and we're going to attempt...
A spun sugar orb!

See? See? A charlotte can cost about
60 quid in a top patisserie.

We're knocking ours out for not 40,
not 30, not even 25.

20 quid, to you and me,

and you can get lots of portions
out of it.

Eight to 12, depending on how piggy
you are. Exactly.

It's a belter. It's mega.

We'd better get started, Hero.
Should we?

First off, a bain marie
to melt chocolate.

When buying plain chocolate
for any recipe,

always get the highest cocoa content
you can afford.

Now for a visit to my favourite
place!

This is a perfect larder cake

as it uses up loads of delicious
dried ingredients

which can be turned into gourmet
treats.

The frooty-tooty part.

Dried cranberries. Yes.

Dried sour cherries.

'A top tip to transform them

'is to soak your dried fruit
in orange liqueur overnight.

'Any brand will do, and they'll
be plumped up treats by morning.'

Plumped up.

Now, the essential part
of the charlotte

is the boudoir biscuit.

Or ladies' fingers.

They're a very porous biscuit.

I've got a cake tin, a bit
of greaseproof on the bottom
so it doesn't stick.

And this is a mixture of half stock
syrup and half orange liqueur.

It's orangey, it's syrupy.
It's good.

What I'm going to do is cream
together some butter and some sugar.

Very simple.

You can go now,
cos this bit's boring!

Take your boudoir biscuit,

and on the side without the sugar,
dip it.

Don't dip it for too long

or your ladies' finger
will fall to bits!

Syrupy side out, put it up against
the side of the tin.

Repeat until you've got them
all the way round.

It's brilliant, this.

Add 175g of sugar to the same amount
of unsalted butter.

But all throughout history,
you've got to have a centre-piece,
haven't you? Yeah, you have.

Even at a Sunday roast, the
centre-piece is the joint of meat.

At a party, the centre-piece has to
be something that guests look at
for a long time,

like a wedding cake.

"Oh, look." When you've had your
hors d'oeuvres,

your nibbles and everything,
you look at it and think,
"Ooh, I'll have that later.

"The work that's gone in that."

Cream your butter and sugar
together.

The challenge is getting
that last finger in.

It's like when you're tiling
the bathroom.

"If I can get a whole tile in here,
it'll save a lot of bother."

Just slide your finger in.

Oh... BLEEP

That'll be a no, then!
Yes. Here we go. Yes! No halves.

Look at that.

See? They're all locked in.

Excellent. Give us a look.

Well done, dude.

That was a close thing.

Here, I have a can of vanilla
chestnut puree.

'It's two pounds a tin, but it's a
real luxury and worth every penny.'

Shall we fold the chocolate in
as well?

Yes, why not?

There you are. Berries go in
with the liqueur.

Oh, these are... Away!

Sour cherries and cranberries.

Sweet, sour, beautiful.

'Then another ingredient worth
spending your money on

'are ground almonds.

'Add 150g to your mix.'

Perfect.

Cream, double, whipping.

Whip till soft peaks. Soft.
And we mean really, really soft.

It's just as the blades leave
a trace in the cream.

Softer than a day-old chick
that's just had a wash.

That's it, really.

Now gently fold in the cream.

'This cake is a belter

'as it combines the strong flavours
of sour cherries

'and the soft texture of a chocolate
mousse sort of filling.

'But don't get too excited yet.

'It needs to be placed in the fridge
for eight to 12 hours.'

Oh, look at that, man.

Ooh.

Now, you're all sitting at home
thinking,

"He's got to try and get that out.
I look forward to that!"

Let's wait a few minutes till it
comes to room temperature.

We'll keep you in suspenders.

'Bring on the old sea haul that spun
gold out of everyday sugar

'that'll cost you nuppence!'

Now, use white caster sugar
for this.

Do not attempt to use golden caster
sugar.

It doesn't work! It goes crystalline
and horrible.

Do NOT stir it!

Because if you stir it, it'll
congeal and go into one big lump.

Just leave it.

It'll start to ripple,
it'll start to melt,

then it'll go caramel colour

and then we make art!

'After five minutes,
the sugar is ready to spin.

'Dip the bottom of the pan
into some cold tap water.'

SIZZLING

Just a little bit. Not too much.

Now, we haven't got long to work
now, once it's going.

That's it.

What we're aiming for,

the effect is kind of like
a controlled ginger bee hive!

Wooo! Look at that.

It's brilliant, that, mate.
It's done well.

Look at that. It's a minter.
Look at that, man.

Like a haystack. It is.

Do you think I should stop? Yeah.

That's brilliant, that.

Right. So.

This is a loose-bottomed cake tin.

So, in theory, we put this on here,

the loose bottom will shoot up

and therefore the charlotte will be
released from its steel-like
confines.

However...

It could stick.

Ooh.

Come on. Come on.

Come on, you beauty.

Right. All we've got to do now
is get that onto the plate!

I think what we should do...

Do you have a plan? I do.

Excellent. Not sure whether it'll
work, but it's a plan!

It's not going to break.

I've got the plate ready.

Now, what we can do, apart from
being decorative and practical,

we'll put some ribbon around it to
hold all the biscuits in together.

How's it looking? Lovely.
Absolutely spot in, actually.

'Whip up some cream to place
on the top

'and decorate with luscious
raspberries.'

This is the sort of job, if I got it
when I was little,

my mother would make me whistle
to make sure I wasn't eating
the raspberries!

You shall go to the party!

I crown you

Queen Charlotte!

The king of puddings.

There we have it.

A centre-piece.

Cinderella, you will go to the ball.

This epic pud is grand enough
to grace any party.

There are gourmet tips and secrets
to be found everywhere.

We're still looking for a perfect
menu for Swansea

and are yet to crack a veggie option
for the surprise party.

So we're going to Lancashire to hook
up with world-class chef

Nigel Howarth.

He's got some previous,
I can tell you!

In 1994, he was awarded Egon Ronay
Chef of the Year.

A year later, he gained
Michelin star status

and has held on to it ever since.

That's more than 15 years.

Wow! Here we've got the herb garden.

'Nigel loves to cook with
ingredients fresh from
the restaurant's garden.

'Just like the Swansea farm, it's a
paradise for the veggie palate.'

Nigel, this certainly is a great
resource to have for any restaurant.

This is like the engine room
of the kitchen.

It is. It's a great backdrop
to have.

But from a point of view
of basic ingredients,

you can go no further.

It's a great platform to have.

It's great if you have time to come
into the gardens,

think about what you might want
to cook

and you know the ingredients you
have coming in from the fishmonger
or butcher.

Or, as we've been doing
a lot of vegetarian,

what vegetables you're going to use.

Then you've got your herbs here to
mingle and cross pollinate with.

It's a great thing to have.

One of the almost unique things
about Northcote is you do cater
very well for vegetarians.

We do. We have a great following
for vegetarians.

And when we look at our menus,

we do exactly the same for
vegetarians as we do for
non-vegetarians.

So we have our gourmet menus,
our a la carte menus.

We have exactly the same
for vegetarians.

So if you're a vegetarian,
you feel no discrimination.

It's all very well having a garden,

but you still need to know
how to make the most of it.

And Nigel is the master.

OK. This dish we're doing is
salt-baked vegetables.

In this case, we're using
a sweet potato,

a swede and a red beetroot.

What does the salt baking add
to the dish?

It heightens the flavours
of the vegetables.

It's a beautiful way...

It's like encasing it, well, you are
encasing it, in a salt crust.

You know when traditionally
you'd get salt-baked fish? Yes.

It's the same principle,
but doing it with vegetables.

It really heightens the beauty
of the vegetable.

This could not be simpler.

Table salt, and a couple of
egg whites to make it sticky.

Have a go at popping some salt
on there.

Hands are clean.

Just mould it around it.

Like so? Yes, like so.

And that sets like a proper crust
around it.

All the salt doesn't permeate it,

cos you've left the skins on.

It just seals it

and obviously enhances the flavour
by allowing a bit of salt
to permeate through.

And you can keep the salt for doing
the frosty paths in winter!

Absolutely. Nothing's wasted.
It looks like rock salt after.

'Now prepare for the Myers
to show his incomparable instinct
for gourmet excellence.'

Look at that, eh? We'll pop those
in the oven

at about 160

for about an hour.

Lovely. Do you mash it, or..?

Sorry? Do you mash it or cut it?

Mash it? No, no.

No, just pop that in like that.
Mash it? No, when it's cooked.

You can mash it. Puree.
You can mash it.

But we're going to cut it today!

Right?

Smashing.

"Can we mash it?" "Can you mash it?"
"Can you mash it?"

'After an hour, the salt-baked veg
is ready to bash.'

It's exciting, isn't it?

Like Christmas for vegetables!

'Because it's been encased in salt
with the skin left on,

'none of the flavour has escaped.'

We're going to cut these
into shapes.

I'll square the swede up
in this case.

Now, guess what you could do
with that, Dave?

You could mash it. Mash it!

My mother used to mash everything!

I didn't know that parsnips
didn't come mashed!

How's that? I've never tasted
beetroot as good.

It's like beetrooty beetroot.

It's just... Yeah.

'To contrast the sweetness
of the veg,

'Nigel makes a simple cheese
and white wine sauce.

'Now the master presents his art.'

We pop that there.

A leaf like that.

A little bit of the bronze fennel
at the back.

We put the fondue into the bowl
there.

And there's your dish.

Mate, that is fabulous.

Thank you. Absolutely beautiful.

And it's very simple, isn't it? Yes.

And it's also very affordable. Yep.

'We're hooked on Nigel's salt-bake
veg.

'It's definitely going to be used
in our veggie main course

'to treat the community farm
volunteers.

'And we've got some great ideas
forming for the meat-eaters main
and the pud.'

'But what are we going to do
for a starter?'

'Well, you can't have a party
without canapes, can you?

'And our canny plan is to use
as many ingredients as we can
from the farm.'

So, what we're going to do...

..is sage and anchovy crisps

for you.

The first thing you need is sage.

And the second thing you need
to know

is that a platter of these will cost
you about two quid.

Ooh!

Result!

For this, we have three pots
for the thing to be dipped into.

The three pots are going to be
beaten egg, polenta and flour.

You could use breadcrumbs
if you want,

but polenta's cheap,
it's a bit trendier

and it's crispy!

It's so crispy. Crispier than
a locust with eczema!

Where do they come from?

How do you get crispy and locust
and eczema in one sentence?

You know what I mean, though.
I do know what you mean.

Snap, crackle and pop. It's wrong.
It's just wrong.

'The sage and the anchovy deliver
a full-on flavour bomb

'which your guests will be
blown away by.

'This is dead simple.

'Sandwich one fillet from a tin
between two leaves.'

There's enough oil in the anchovies
to make sure the leaves stick
without too much problem.

'Individually coat each sage
and anchovy leaf

'in flour, egg and polenta.

'Pop them into hot oil to guarantee
a healthy crunch

'and it'll only take a minute.'

Look at that. Ooh, crispy.

I think they're done, dear heart.
Absolutely, my dear fellow.

So we decant.

'A pat with some kitchen paper
will guarantee your crisps
don't go soggy.'

Listen.

HARD CRACKING

Look at that.

Canape number one.

Canape number two.

Now, we know they've got plenty of
lamb at the farm.

So what we could do is dress
an everyday meatball

with jewels, ready for a party.

'The trick here is not in the making
of the meatball itself,

'that's fairly standard,

'but in the glaze you dress it with.

'Warm equal quantities of honey

'with one of my latest
store cupboard favourites.'

Pomegranate molasses.

It's the new age balsamic vinegar.

Drizzle it on and people go,
"Ooh, that's different."

'An everyday ingredient
in the Middle East

'yet here it's considered gourmet.

'It'll only set you back
about three quid a bottle

'and gives your meatballs
a tangy, exotic kick.

'Paint your cooked meatballs
generously.

'Once dressed with a scattering
of pomegranate seeds,

'you can work a room.'

Last but not least,
canape number three.

There's nothing like a paradiddle
before your palmier!

You're not wrong! Great.

It's very easy, you know.
Guess what?

This sage leaf plays a big part
in our canapes

on account of it's cheap.

These puff pastry palmiers are laced
with Parmesan,

anchovies and our wise friend, sage.

I'm just going to take them off
like that,

and then we'll fry them
in some sunflower oil.

And then Mr Myers has got
the hard bit.

Not really, you see.

Because it's bought frozen
puff pastry.

We've used this before.
Lots of cooks and chefs use it.

It's a really good product.

But really, for making canapes,

you get such a lot
for not a lot of money.

Oh, mucker, you're good with pastry,
aren't you?

I love pastry. You do.

Fry your leaves in very hot oil
to get them crisp.

Break them over your pastry

and sprinkle with Parmesan.

Kingy. Hello. That wonderful,
inexpensive ingredient,

the anchovy.

Now, I'm going to chop these,
very simply, quite finely.

And then sprinkle those on top
as well.

We don't need much cos it's a salty
little fellow.

Now, the crack is, we take that.

A palmier is heart-shaped.

So, to get that shape,

we put that to the middle.

And that to the middle.

'Repeat the process
until you have this.'

Put that on there. You're thinking,
"That's just a glorified
sausage roll, not a palmier."

At this stage, it is a glorified
sausage roll.

The palmier perfection will happen
in due course.

'To make the palmiers go gold,
coat in egg yolk.

'Then you'll have to contain
yourself while they chill
in the fridge for half an hour.'

THEY HUM

As you can see, this has rested.

It's achieved a state of happiness.

'Slice the glorified sausage

'and lightly press so you get
an archetypal heart shape

'that will make your guests go,
"Ahh!"

'And don't forget to brush on
a bit more egg yolk.'

Pop those in a preheated oven,
about 180 degrees Celsius.

In a fan oven for about 12 to 15
minutes until golden and puffed up.

Thank you.

That smell of baking. The cheese!
It's great.

Perfect. Oh, yes.

They look so good. Every one
is uniform, it's perfect.

The word palmier means palm tree.

Some people call them pigs' ears,
elephants' ears,

glasses or French hearts.

Yes. We call them yummy. Yes.

These are going to go down a treat
at the farm.

Care for a canape?

You do, don't you?

'We're pretty sure we've got the
whole surprise party menu cracked.

'We'll have plush palmiers
to kick off the festivities.'

'Then for the veggies,
inspired by Mr Howorth,

'a salt-baked vegetable tart.

'And for our meat-eaters, we're
going to do a pork shoulder,

'which we'll place alongside
delicious baked apples

'and a nasturtium salad.'

'Finally, if we're to come
within budget,

'we've got to use all the eggs and
berries we can find on the farm
for our pud,

'which is going to be a nod to
the decadent days of George IV.'

'A party centre-piece, a luxurious
double-layered pavlova.'

There is a key ingredient
in our menu

that we're going to have to buy.

So we're off for a quick pit-stop
at Swansea market.

Kate, down on the farm, knows
a bloke here who might do us
a good deal

on some local goat's cheese.

Without the cheese, we don't have
a hors d'oeuvre.

We don't. Nor do we have a main
course for the vegetarians.

So we're sincerely hoping that Paul,
the cheese man,

is going to be sympathetic
to the cause.

We love markets. There's something
wonderful about being able to see
food

without it all being wrapped
in plastic.

Paul. Hello. I'm Dave. Pleased
to meet you. Nice to meet you.
How are you, sir? Fine, thanks.

Look at that cheese!

'If you ask nicely, you might get
yourself a free lunch.'

We've got some absolutely beautiful
Welsh goat's cheese.

Oh, yes. Fantastic. It's called
Ranscombe. It's absolutely gorgeous.
Would you like a taste?

Yes, please. Yes, please.
Welsh cheese,

especially Welsh goat's cheese,
for me, it's just the best.

Yes. There are some absolutely
wonderful goats' cheeses being made
at the moment.

And some lovely Welsh cheese.
Look at the texture. Fantastic.

That's heaven.

Swansea market started off
as a market house in 1652.

Here, people shopped as they had
shopped for hundreds of years,

buying directly from the producer

and getting specialist items from
specialist stores.

The stall-holders knew everything
about what they were selling

and took pride in customer service.

Every sale had a personal touch.

Of course, this nearly came to an
end in the middle of the 1950s

when some wise-crack invented
the supermarket

and the public fell in love
with them.

So handy if you only want
one article.

You can just pop in and take it off
the shelf and pop off again
without any queues.

For the first time, thousands of
products were available

under one roof...

Watch your spicings.

..speeding up the whole shopping
experience.

But all you could find out about
the product was what was written
on the packet.

The personal touch had gone.

Don't get me wrong. They're good
for a lot of things.

But when it comes to fresh, locally
sourced produce, I don't think you
can beat a good market.

Luckily, they've been making a bit
of a comeback over the last
20 years.

Now, just like the good old days,

you can have a banter
with the stall-holder

who knows everything there is to
know about their own niche product.

And that's good news for us, as far
as our cheese mission is concerned.

So where's this going? What are you
going to use this with?

Well, we're doing a big meal to say
thank you to all the volunteers

that's worked at the farm and made
it what it is, you see.

If any of that cheese makes it to
the kitchen!

Which is unlikely!

Lovely. That will be really nice.

Mission accomplished.

Hard goat's cheese, one kilo of.

And soft goat's cheese, one kilo of.

So I hope it all goes well.

Thanks for being so open-hearted
about it. Thank you. Thank you.

Right. We've got the best part of
a day to gather the rest of
the ingredients

and cook up a storm
at Swansea Community Farm.

Let's do it!

This is where people from all walks
of life can come and forget
their troubles.

Which is exactly why ex-chef Gordon
originally came here.

We had a problem in the family.
My wife's twin was very ill
over Christmas

and then unfortunately died,

which was a very sad time
in our lives.

The community farm gave Gordon
and his family

something constructive to focus on,

and now he's a key volunteer.

I thought because they helped me get
over a very difficult patch
in my life,

that I'd help out a little bit.

In the end, you become quite
obsessive. I was here four or five
days a week.

This farm wouldn't survive
without volunteers like him.

Every single thing that you can see
on the farm has been built
by volunteers.

So they've invested everything
they can over the years.

Not only the ones involved in
the build, but over the years,

people have invested time, effort
and energy into this.

And what better way to say thank you

than by throwing a surprise shindig.

We're meeting up with Kate and farm
manager Chris to get cooking.

Right. Let's get this party started!

I think it's very fitting that
the first meal ever cooked
in this kitchen

is your very own pork.

It's magic. Look at that!

How beautiful is that?

'By using pork from the farm,

'we've saved some money to pimp it
up with a shed-load of spices.'

'So brace yourself for the rub
of a lifetime!

'Soft brown sugar, paprika
and cayenne pepper.'

'Salt, coriander, cumin powder
and fennel seeds.

'English mustard and black pepper.'

Get your schnozzle in that.

Oh, that's amazing. Gorgeous.

Rub the spice mix all over the skin.

We've decided to pull the pork,

a process where you shred the meat
and mash it in its juices.

But we have to cook it first.

Right, Pinky and Perky,

see you in five hours
after your little sojourn

on the sun bed of flame.

With 35 people to cook for,
we're going to need some help.

So it's quite handy having a chef
on site.

The only thing is, we need
to press-gang him.

There he is. I can see him.

The Gordon.

He's our prey today.

Eh, up, mate. Do you want a hand?

Hello, Gordon.

Dave. Gordon. Hello, mate.

Don't step on that. Oh, no. Very
nice to see you. How are you?

I'll come round that way.

Right.

Come to help?

It's more like we need you
to give us a hand.

We have an idea that you can cook
and we need people that can cook.

Can we get you in the kitchen? Yes.
We'll have a monster beano.

Absolutely.

Before we're spotted by any
of the guests of honour,

cos we don't want to spoil
the surprise,

we need to plunder the farm for as
many ingredients as we can muster.

Oh, look at those!

I'm on egg duty.

Thank you very much for your
bounteous harvest.

Look at that.

That's a pavlova in the making.

It's thanks to you lovely ladies.

And I'm on veg detail with
lord of the allotment, Lawrence.

One more. I'll get the next one.

I can see one. See if we can see
the same one, Lawrence.

That looks not bad. That one looks
bad. They should come out
without a pull.

There is something... Pull.

There is something. We've had a lot
of wet weather, so they're not doing
as well as they should.

You need the sun to ripen these.

But they're just so sweet like this,
aren't they? Yes.

Fresh picked. There's nothing
like it, is there?

There is nothing like it. Straight
out of the garden, into the pot.

While Kingy is away getting the veg,
we'd better make the pavlova,

cos the meringue takes an hour
and a half in the oven.

Take eight eggs. OK.
I'm glad of the help.

You've got experience in cooking,
haven't you, Gordon?

I trained as a chef
back in the mid-'80s

and worked as a chef
for a little bit

and I've always volunteered here and
do some cookery demonstrations here.

And I helped build this fantastic
kitchen.

That's the amazing thing. You've got
this fantastic kitchen,

they've got you. You can cook.

So you've got the complete cycle
from field to plate.

A pavlova is a big old meringue

and a great centre-piece of a pud.

It's a mix of egg whites and sugar
added bit by bit.

When it's thick enough to form
peaks, spread it on some
baking paper.

It's got a sheen on it
like a polished polar bear.

You put this into a preheated oven,
100 degrees Celsius, a cool oven,
for an hour and a half.

Then we've got the meringues,
they can cool down

and build the pavlova. Fantastic.

A pavlova is naked without being
dressed by fruit and cream.

We're using the farm's gorgeous
gooseberries

flavoured with the juice and zest
of an orange which is then stewed
in sugar.

Let that cook.

When they're cooked and cooled,
fold into the cream

and spread on your cool meringue.

For a bonny headdress,
I'm adding some strawberries.

The last thing for the pavlova,
a nice sprinkling of icing sugar.

In homage to Nigel Howarth,

these are the salt-roasted
vegetables that we did at Northcote.

They're so good.

What we've done... Look at that.

We've got the lovely beetroot
in there, from the garden.

These are going to be laid on a bed
of roasted courgettes,

fennel and cherry tomatoes
with garlic and lemon.

What we're going to do, Dave,
on top of here now,

I'll interleave some slices
of the goat's cheese

with slices of beetroot

so it should look really fantastic.
It should look really good.

Bake for 20 minutes at 180 degrees.

Remember that pork? After five
hours, these little piggies
are ready to pull.

We mash it into the juice.

This is superb.
Honestly, it's superb meat.

We're there.

The table's set for 35 volunteers.
I hope they're all hungry

because we've knocked up
a delicious gourmet banquet.

All we need now is some bellies.

The thing is, if you're here,
we're going to have a problem.

Can you go and hide upstairs for us?

Shall we take the palmiers with us?

Yeah. Definitely.

This party is for these incredible
people who keep the farm thriving

and built its brand-new kitchen.

They think they're coming for a good
old opening of the kitchen

with a local news crew in tow.

But now Kate and Bob can finally
tell them what's really going on.

It's great to have you all here to
celebrate the opening of the cafe.

We've got a wonderful feast
in store for you.

Talented as Kate and myself are,

we couldn't have done it all
by ourselves

so we drafted in some help.

Hello!

Haven't you all done well?

Magic. Look at that.

I think a big round of applause
for you all, cos it's fantastic.
Well done, guys. Fantastic.

Ladies and gentlemen,
fill your boots!

There you go. What are you looking
forward to the most?

The pork, probably. Good lad.

Come here, you, you loony!

What does this mean?
It's just amazing.

It's great to see everyone so happy
and thrilled.

Look. Silence has descended
across the table.

Everybody's eating.
So it's all paid off.

It has. And I'm here crying!

You're not, are you?

No, not at all.
You're not. Come here.

No, you're not crying.
That wasn't tears.

Stuffing? Yep.

I think it's going very well,
don't you? It is. It's really,
really good.

Do I get a kiss as well?
Yeah, come here!

Well done, you. Well done.
Thank you. We brought it off.

We did. It's brilliant.

Are you chuffed? So chuffed.
It's fantastic.

The spread looks amazing. You could
see people's reactions. They were
so pleased. Good.

You know what, Kingy? We've managed
to feed a lot of people
for not a lot.

And the gourmet spread has made this
a party to remember.

Thanks, Mother. Happy faces,
a proper surprise.

It's a good party. It is, mate.