- Few things, bring me more pleasure than cooking.

Gosh that's great.

Isn't it?

And eating, that A ball of ,all right?

But there are certain dishes that I just can't get enough of.

I'm going to show you some of my simplest, most watering recipes.

As a warming and comforting net value.

And after braving the elements, You can do better!

Come on, come on.

What could be better to come back to that looks just like a hug and a kiss.

This is the food that makes you feel that everything will be all right.

(Violin plays as the waves crash in the background) The north Yorkshire coastline is stunning.

No matter what time of year!

(Strings intensify) Rugged landscapes, breathtaking, shorelines, and hauntingly, beautiful villages.

This is the perfect place to wrap up warm and tuck into some very comforting food.

And what better place to start than the ancient Seaport of Whitby.

Steeped in history.

Every corner gives a clue to Whitby his famous past.

The gossip ruins of Whitby.

Abbey inspired Bram Stoker's novel Dracula in 1897.

Just over a century earlier, captain cook launched his colonial expedition from this port, which was already a center of the wading industry.

Nowadays, Whitby is still famous for its fish.

Mainly the kind that comes in better with a side of chips.

Gosh, there's a Gust of wind out there.

- Hello Mary, what can I get ya?

- I'd like cod.

- Cod and chips.

Yeah.

- Cod and chips would be Perfect.

So how long have you been here?

- We've been here for 20 years.

I think there's more fish and chip shops in Whitby per square mile than anywhere else in the country.

And I think we unofficially call ourselves a capital of fish and chips.

- Have things changed in what people want when they come to a fish and chip shop.

- I don't think the half really you'll remember as a kid coming in for your chips, that nice smell of salt and vinegar and you know, the Sea air.

And I think, you know, I don't think you can beat that really.

I think that's why I love it.

I'll see how yours are getting on.

- All right!

As a third generation of his family to work here.

Stuart has fish and chips running through his veins.

Good thing too.

As in high season, they can get through a ton of potatoes a day.

That's a lot of chips.

- There you go.

You fish and chips.

- Oh Stuart, That looks amazing.

And as I look round, it even tells me which trawler the fish came in.

- Yeah, it was quite, we like to know where everything's from full sustainability and traceability, which we've been doing.

We've been doing for quite a while now.

- I bet you don't cook your chips in lard anymore.

What do you do with.

- Oh beef drippings.

- You use beef drippings?!

- Yeah, it was very, it was very traditional here.

- Right.

That will keep you going for a bit!

- Right!

Yeah.

Great.

Thank you very much.

- Just what's needed on a day like this.

God that's good, (fiddle plays) But if deep fat frying is not to your fancy, I have the perfect fish dish to warm you up.

My haddock and shrimp feast.

All in the one dish, beautifully comforting and wonderful flavors.

This dish starts with a hot pan, a little oil and some butter, simply sweat down, two onions and two sticks of celery.

And I'm going to keep turning it.

And I want to cook it for about 10 minutes to really soften it well.

Meanwhile, I've got some mushrooms here.

They're Chestnut mushrooms.

I'm just going to slice them.

It's best, really not to keep them in the fridge in a Holocene bag.

Always put them in a paper bag.

They keep better.

I've just in there.

You can see it's sort of taken them a really translucent tinge.

So in go the mushrooms and then the garlic.

Season and stir for a couple more minutes, then add 225 grounds of long grain rice.

Give it a good mix before topping up with 600 mil of hot vegetable stock.

Then very important.

Some white wine.

Now, you know how I always slop it in straight from the bottle?

Well, I'm not because I want to get the exact amount.

And in here I've got 200 mils.

That's it.

Once it's bubbling away, put it in the oven at 160 F for 15 minutes, When the time's up, the rice should have absorbed all those wonderful flavors.

So there's still just a bit of liquid there to finish the cooking.

And I've got this beautiful haddock.

I'm going to put her little bit of pepper and salt.

If you're nervous or cooking fish, this is a simple way of doing it to help cook in the steam.

So it comes up from the rice, which will be full of flavor.

It just needs a final flush in the oven to cook that beautiful fish.

Gosh, it's heavy.

There we are.

So that's had it 10 minutes and it should be exactly just like that.

It smells beautifully fresh.

The smell of the sea, All that's left is to finish the rice first in goes, some baby leaf spinach.

Just listen to that.

It is so fresh in that goes to stir that in.

I'm going to allow that to wilt for a couple of minutes in the steam, then add the juice of a lemon, some top dill and parsley, perfect companions for the fish.

It's going to make it vibrant green.

I'm going to loosen it down with cream and yes, it's double cream this is a feast.

So stir that in.

Did you know something?

That's perfect.

Now all that's left is to bring this dish together.

To top it all off, add some heated potted brown shrimps that are dripping in melted butter.

This haddock and shrimp feast is something very special and perfect on a miserable day.

It's heartwarming and it is absolutely scrumptious.

(strings strum heartily) We're on the coast.

It's a great excuse to have an ice cream But this is certainly pushing it.

Still untold, The localized cream is not one to miss in these parts.

I'm sure there's not much business today.

- Day like today.

It's not very good out there Mary, and it's cold out there.

So come on in.

Let's have a look and see what we can do here.

- Well that's the best thing I've heard all day - Now what to choose.

I'd like to try a boozy one.

- Well, this is the boozy one, Loretta black cherry.

- I might have to have quite a bit of this to get me going.

Well that's a ball of all right.

- The one that a lot of people come to see, especially for Whitby jet.

And we've called it Whitby Jet, because it is a black icecream.

because we have lots of goths in Whitby, people that dress in quite dark clothing.

And it's all to do with Bram Stoker, writing this Dracula stories here.

- In fact, each year Whitby as the host to several Goth festivals, which attract thousands of people from all around the world.

So to celebrate this heritage, the ice cream makers decided to turn a rich vanilla black.

By adding little charcoal.

If I shut my eyes, I think it's a vanilla ice cream..

It's just the color that rather frightened you.

I don't have another go.

Talk about playing to your audience.

Goodness gracious me.

Now.

They make special goth ice cream here.

Would you like me to make you one?

- Oh Yes, please.

- I'm quite nervous about this.

So no criticism please.

Look its even in a black cone.

Right!

down then round.

This is the original model here.

There you are, You can eat the cone as well.

- Goodbye!

- I thought that when I let go of that, it would stop, but you had to push it right up.

- It's not easy.

- There's no reason you should laugh its not easy (Upbeat orchestral strings) This town has such character.

And my next stop really encompasses the traditions that it's so famous for.

Up this little cobble street is Whitby's only smoke house.

And it's a real gem.

Hello there!

- Hello Mary.

- I had no difficulty in finding this delicious smokey smell all out in the street.

Gosh, this looks as though it's been here forever.

- This has been used about a hundred years.

The original smokehouse we had was, was beyond just in the cliff side there.

There we were established on 1872.

So it goes back five generations.

- That's a True family company.

- It is a true family concern.

Yeah.

- And tell me why are kippers always sold in pairs.

I've never understood that.

- We sell twice as many as.

- Clever isn't it.

Oh this looks sticky.

- This is a natural buildup from Berlin, the ORC, and then the fish oil is dropping off.

There's a fire and it just a natural process.

It builds up coats smokers.

- There are loads of kippers here.

Do you smoke as the things we.

- Do, we we'll smoke haddock, salmon.

With the kippers can turn it around in about 20, 24 hours.

- And do you do natural smokes Haddock?

- Everything is natural, Everything we do is natural.

All that we add are salt and smoke.

- That's very simple, - Very simple.

- But the right thing.

- It works.

It always has worked yeah.

- Barry salts then smokes up to 800 kilos of herring every week after around 18 hours in the smokery they become kippers.

He uses a mixture of Oak Beech and softwood, which gives the fish, its distinctive flavor and golden color.

I'll duck underneath these kippers.

I've often wondered what those little holes were in the top of a Kipper.

And that's the hooks that they hang on.

- Tenterhooks.

- Tenterhooks.

- Is that where the term tenterhooks came from?

You learn something everyday don't you?

Are we going to light the fire?

- Right lets get this going.

- The fires are topped with sand, which helps to smother the flames, encouraging more, Smoke a method unchanged for 140 years.

Should I just put it over there?

- Good job.

You come back tomorrow.

- And how long does it take for this fire to die down.

- A few minutes.

We need to close the doors early now because it's just going take too much.

- I just love the smell.

Isn't it lovely.

- It's a pleasant smell isn't it.

- Also it's jolly warm.

- Its nice when its cold outside.

that'll do we'll close the doors.

- Okay.

Out we go.

avoiding the sticky door.

It's quite heavy.

Oh, I wonder how many times these doors have been shot in the last hundred years.

- Probably more times than I could count, Mary.

- But I think we've left a cameraman, locked in!

Please get Rob out!

I'm amazed you didn't delegate that.

This smoke house is the perfect inspiration for my next recipe.

I can still smell smoke in my hair.

That was such fun in this smokery.

And there's nothing I like more than a smoke fish Patty.

This is not something I do every day in this glorious background, but I couldn't be happier.

The base of the smoked trout Patty starts with 50 grams of soft butter.

Pop that on the back sea wall.

Perfect place to put your leftovers.

Then I'm going to put a couple of these hand chives and they give it a real bite.

So there's one going in there and two juice of half a lemon.

That's it.

Give it a quick mix until everything is combined.

That's fine.

Some Dill.

Some lovely fresh dill.

Goes well with all smoked fish, I'm keeping an eye on those seagulls.

I can remember doing a picnic by the sea, putting it on the wall, calling the family.

And while my back was turned, my lovely open sandwiches had been snapped up by the sea gulls.

You can just go away.

To really learn up the flavors.

In goes a tablespoon full of hot horseradish, some salty capers, and a hundred grams of full fat Kremfresh.

don't forget the chopped dill.

In that goes.

So on with the lid, again.

give that another blitz until smooth.

That's it?

It looks perfect.

Now for the star ingredient that mouth watering smoked trout.

There's something about smoke fish.

It is beautiful smell and with all those other ingredients and the lemon and the dill, it'll be beautiful.

Last bit of fish going in.

And then I'm going to put some seasoning in, give it one final mix, but not too much.

You still want some texture from the fish.

That's just as I like it or the pink flecks of the smoke trout and then lots of the chop dill.

It looks delicious.

That's a bit of all right there.

You have it smoked trout Patty with dill.

And I love to serve it with pickled beetroot.

I can think of nothing nicer in this glorious sunshine with the sea behind me.

(Strings play) Just up the coast from Whitby is the seaside village of Skinning Grove.

It might be small, but they've got something big going on tonight.

Tonight is Guy Fawkes night and I've been invited to a unique bonfire party By the sea.

- Hello Mary.

How lovelyúto meet you.

Welcome to skinning groan.

I'm so pleased that you've come!

- Your so pleased.

But there's nothing.

I love more than a bonfire, but let me introduce you to Kirby.

- Hello Kirby,This is Tina.

Oh, I don't mind about that.

Every year, the young and old in this tight-knit community come together to build an extraordinary bonfire.

There's always a special theme and now it attracts over 5,000 people.

- So this year's theme is best round.

The greatest showman.

- It turned out that the tallest man in the world came from here.

- He was eight foot six - I beg your pardon nobody is eight foot six - Yes he was - It takes two weeks to build the structure.

And I'm just in time to help with the final bits.

- I have to give you a hat.

- Oh and we all have to wear a hat - well, decked out for it.

- It's fits like a glove.

So it sounds as though it's a real community project.

The children in the local schools, they've made lanterns to decorate the other side.

So you can see the children have got something to say that this is their bonfire.

- It brings the whole community together.

And this is the highlight of the year.

- And it seems almost this village is in the middle of all these hills.

And it's very special.

- It is very, very special.

- Okay, Mary, you've got the honor of hammering in the very last nail.

So here's the hammer.

- Here's the hammer.

I'm not very handy, but I'll have a go - And there's the nail.

All ready for tonight.

I'll keep my hands, well apart.

- I think that will do.

- one more one.

That's it.

- Okay.

Tonight.

Is the night.

- I can't wait.

But what I'm thinking about right at the moment is my favorite warming bonfire food.

And my next recipe would definitely fit the bill, smokey, firecracker chicken with stuffed jacket potatoes, perfect to hand down around the flames For the chicken.

I'm going to make a smokey sticky marinade that will give it a real kick.

First of all, I'm going to take this smoked paprika.

I really like it for something like bonfire night.

Not only does it give a good color, it gives a lovely sort of smokey flavor.

Two tablespoons of that, the same amount of oyster sauce.

It gives it strength and potency and then a touch of sweetness from maple syrup.

Two tablespoons, easy to remember, add six tablespoons of olive oil.

And to give it a bit of fiery heat, just a few drops of Tabasco and two cloves of crushed garlic.

It's a gorgeous deep red color.

Season the chicken, and then it's time to get them into the marinade.

Look at that I'll just get one hand messy.

Once every drumstick is coated, they will need at least 30 minutes in the fridge.

Ideally overnight, the longer you leave it or the better it is While the chicken is marinating, I'm going to crack on with some baked potatoes.

I've already baked mine for an hour in the oven and they're ready to fill, Scoop out the centers and give the potato a quick mash before adding butter.

And just a little bit of milk.

As my husband says, you can't have a little bit of milk or a little bit of wine.

It's a drop.

I'm adding soft coats cheese, Roasted red peppers from a jar and a generous handful of chopped basil.

The aroma from this basil is absolutely lovely.

All I need to do is to load it back into the potato skins.

It's amazing how much you can cram in.

They look good even without putting them in the oven.

There's lots of different fillings to make for these.

I've also done pesto, parsley and Parmesan mix.

bacon and mushroom topped with cheddar cheese and spring onion with sour cream and a sprinkle of paprika.

Those just need a drizzle of oil and 15 minutes in the oven until the skins are crisp and the filling beautifully golden.

Go Back to my chicken.

Hurry up.

They've had 30 minutes and now I'm going to roast them.

Here's my simple trick to fit them all in.

Yeah, they are looking like soldiers.

They're still in a marinade left in their shame to waste it.

So let's just pour it over the meaty part.

Like that.

That's it.

They're all well coated.

Then just go into a hot oven for about 30 minutes until golden and sticky.

They really look amazing and the smell whoa.

How's that for a bonfire feast that packs a punch As the sun begins to set, the excitement is really mounting.

The crowds are starting to flood in from up and down the Yorkshire coast.

I'm joining Kirby, one of the organizers and her family.

It's such a privilege to witness this community spirit and are all ready for action here.

- Action?

Yes, you could see, as it leads in down to bonfire it's getting really busy now.

- Right?

Its getting close to the time.

- What are you looking forward to most?

- I think really, to see the first of the fireworks going up and then the bonfire.

I mean, it would be rather sad to see all that wonderful work go up.

- It is, in one respect, But its also so enjoyable to see it burn because it's such a brilliant structure and I don't know it comes alive when I on fire.

- I love the way the whole community has come together to make this event happen.

It must be nearly time.

And it looks like I'm doing the honors.

(Crowd counts down from 5) (fireworks boom in succession) That was good.

Wasn't it!

I loved the magic of a bonfire night.

And my last recipe is one from my childhood that I want to share with everyone here.

This is my granny's gingerbread.

I never knew my grandmother, but I was brought up on it.

It's perfect for bonfire night.

First, make the rich syrup.

This will bring a special depth of flavor to the sponge.

A hundred grams of butter in first a hundred grams of light muscovado sugar.

Then we come to golden syrup, a hundred grams.

There is, and lastly, black treacle, 100 grams again, melt the ingredients together on a low heat until they are all combined and running off this spoon.

Just putting that to one side, to get cool.

Now to the dry ingredients.

First of all, 225 grams of self raising flour, just a teaspoon full of bicarb, don't be overgenerous with it.

And I've got two tablespoonfuls of ginger.

It really is quite gingery and a teaspoon full of mixed spice.

That's the sort of spice you put in Christmas cake or Christmas pudding.

Give those a quick mixed together.

And now for the fun part, pour the slightly cool buttery syrup into the dry ingredients, add one beaten egg, and a drop of milk and mix well.

In autumn, when it comes back to having things like gingerbread, gingerbread, man, all those warming things.

So give it a good beat and then add the rest of the milk.

So rarely I use a wooden spoon, but I was just thinking of my mother who didn't use a mixer.

She always did it with a wooden spoon.

So that's beautifully smooth.

It's a better consistency.

And all I've got to do is to pour it in the prepared tin It smells wonderful, strong smell of ginger and spices.

It really is simplicity itself.

That's it.

Everything's in there that we'll just need about 35 minutes at 160 F until it shrinks away from the side and has a beautiful shine on top.

Cool in the tin and simply cut into squares.

The warmth of the ginger will cheer everybody Up.

It is so moist and soft and springy.

(laughing) Who lights, ginger cake, come on, Help yourself.

It's pretty good.

It's warming.

- Thank you Mary!

(Fireworks boom.)

- That certainly seems to be going down well.

And now what we've all been waiting for.

Just look at that.

Isn't it is amazing.

What a wonderful way to end my stay here.

Next time.

That smells amazing.

I'm indulging in the best of winter comfort.

I don't think anyone could say no to this dishes that will warm the heart, no matter how cold it is outside, but you've never seen anything like that before.

(strings play triumphantly)