The Great Northern Cookbook

Episode 2 (1x2)

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This week, Sean starts in Broughton-in-Furness in Cumbria, where he enlists the help of the local residents in an attempt to break the world record for the largest Cumberland sausage. Making a potentially record-breaking sausage is easy compared with the task of manoeuvring it down town in time for the official measuring. In Morecambe, Lancashire, Sean tries his hand at salmon fishing the traditional way,with a device that resembles a full-sized football net. A novice to this type of fishing, Sean is soon tripped up by a salmon – embarrassing to say the least, but he does catch a corker! Teeside's favourite fast food is parmo (deep-fried chicken or pork in breadcrumbs topped with a béchamel sauce and cheese). In Middlesborough, Sean decides to give it a 'gourmet twist', but is this a good idea when the discerning locals know exactly what they like after pub closing time? Sean submits his entry for judging at the annual Parmo Awards. Will he face his biggest defeat to date? Finally, in the Lake District, Sean finds out what it was like to cook for the country-house set in the 18th century. This is a massive challenge as the Georgians ate à la française – all their courses were served simultaneously – and Sean is working from the original recipes which have no specified timings or quantities. It is hard work getting his head around salmagundi (a salad with cooked meats, seafood, vegetables, fruit, leaves, nuts and flowers). Hopefully he will not end up poisoning his guest diners from the National Trust!