Series 1 - Episode 2

Great Northern Cookbook

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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 Middlesbrough, 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!

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    Sean tries to convert a group of Northumberland offal-haters with some stuffed lambs hearts.

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Comments (10)

  • Martin Borrill (ex-Londoner, in Lowestoft)

    1 year ago

    Martin Borrill (ex-Londoner, in Lowestoft)

    Well done to the all the villagers in Broughton-in-Furness, in supporting Gary and Jackie in their efforts to put Broughton on the map and have a good time. I'm so impressed I shall talking to Gary to help them break their own World Record!

  • pollyg

    over 1 year ago

    pollyg

    well I thoroughly enjoyed it sean, people should get more involved then there wouldn,t be such lonely communities, so I highly praise you for what you have achieved in your career. well done!

  • DANNY SHARPE

    over 1 year ago

    DANNY SHARPE

    you call this the great northern cook book, but according to you, the GNCB, the north only exists upto the scottish/cumbrian, down to manchester and only as far as middlesbourough, does DURHAM, NEWCASTLE, SUNDERLAND, BERWICK, not exist on your C5 MAPS, or do you read maps upside down, or is it that we dont know how to cook or dont exist, cheers C5. your channell certaintly lives up to its none existant standards, regards a very very anoyed true northerner.

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  • smoggie

    over 1 year ago

    smoggie

    I always thought the Parmo was invented by a guy named Constantine, a cook in the US Army, who brought it over in the late 60's. That was also originally made with Veal and parmesan cheese but was later developed into the Teesside chicken and pork variations, minus the parmesan cheese, but replaced with bechamel and cheddar.

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  • dogbreath

    over 1 year ago

    dogbreath

    no recipes from this episode?????

  • Alan Tomlinson

    over 1 year ago

    Alan Tomlinson

    trust a southern actor like this fella to not pronounce "Furness" properly. It rhymes with "furnace" Sean. Where was the research?

  • Jo McGrath

    over 1 year ago

    Jo McGrath

    It was a fantastic village event. Well done Gary and Jackie!!!

  • Penelope Marcus

    over 1 year ago

    Penelope Marcus

    It is total nonsense that cooks in the 18th century, indeed at any time, were using spices to disguise the taste and colour of the 'high' state or rottenness of meat. If people eat rotten or high meat they become ill, even die, and the obvious consequence is that that people would not carrying on eating meat in such a condition.The myth of such use of spices was dispelled many years ago, and it is irresponsible of a director working for Channel 5 to continue to promulgate such a story. of meat

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