(uplifting music starts) - [Narrator} Few things bring me more pleasure than cooking.

- Gosh that's great.

Isn't it?

- [Narrator] And eating.

- That's a bit of all right.

- [Narrator] But there are certain dishes that I just can't get enough of.

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

Mm.

- [Narrator] That are warming and comforting.

(speaking French) - [Narrator] And after braving the elements, - You can do better!

Come on, come on!

- [Narrator] What could be better to come back to?

- That looks just like a hug in a pan.

(uplifting music continues) - This is the food that makes you feel that everything will be all right.

(uplifting music ends) (upbeat music starts) I always feel that being on the Thames is so calming.

Whether I'm drifting down on a boat or walking along the towpath.

It makes me feel that all is well with the world.

- [Narrator] Of course I'm not the only one who's captivated by it.

(upbeat music continues) So many people work, play, and eat along this iconic waterway.

(upbeat music continues) - We walked the dogs early in the morning by the river, and the very first people we see are the rowers.

(upbeat music continues) - [Narrator] I love watching them, but I've never taken the plunge myself.

That's about to change as the Henley rowing club are going to give me a chance.

(upbeat music continues) - What have I let myself in for?

- Okay.

So this is Janet.

So she's going to be your stroke of your boat.

She's the person who sets the rhythm for the rest of the crew.

Okay?

- Okay.

I'll do my best.

(chuckling) Janet help.

- [Narrator] So my job is to be the cox.

I'll be in charge of steering the boat, using two ropes attached to the rudder and motivating the crew.

No pressure.

- [Janet] Should we just have a practice of that without going anywhere?

Yeah.

- From backstops.

Are you ready?

Go.

- [Narrator] There's a lot to live up to as this is the original location for the Oxford and Cambridge university boot press 190 years ago.

- [Janet] So, can you feel the boat turning now?

- I can, - Great.

- [Mary] but we're awfully near that boat.

(bright music) - [Janet] Even in out now.

It's a bit on the left hand.

That's it.

Perfect.

You're a natural Mary.

(upbeat music starts) - [Narrator] Okay.

I've got the basics.

Time to take it up a notch.

- This is our race start.

- [Narrator] Right.

The pressure's on me and my crew.

- [Race Caller] Attention!

Go!

(Janet yelling) - We're out to win!

Go!

Go on!

Row!

(Janet shouting instructions) - Go on!

You can do better!

Come on, come on!

(upbeat music builds) (Mary shouting) (horn blows) (cheering) (tapping on boat) (whooping) - [Narrator] This lot really take pleasure from the river and I can see why.

- Thank you.

- That was absolutely awesome.

You were brilliant.

- Well, that's off my bucket list.

(Mary and Janet laughing) - [Narrator] I'm so pleased I didn't drown anyone.

I think I owe them something delicious, simple, and satisfying as a thank you.

- I'm going to make the perfect portable snack, mixed bean and butternut wrap.

- [Narrator] They're so moorish, it's worth all that exercise just to get your hands on one.

- I've got some natural yogurt and it's full fat yogurt, beautifully creamy.

It makes a very good base for wraps but it just holds it all together.

- [Narrator] To liven it up, throw in four finely shredded spring onions, and half a clove of garlic.

- And now I'm going to add some harissa paste, which gives it that middle Eastern flavor.

- [Narrator] For even more warmth, a quarter of a teaspoon of cumin.

- I'll just give that a stir.

- [Narrator] A tin of hearty mixed beans are the perfect partner for that creamy dressing.

- [Mary] I'm going to add squeeze of lemon, and that just sharpens it up.

Some fresh coriander.

- [Narrator] Last job is to warm through the wraps.

- Action station wraps.

- [Narrator] Start with the star of the show, that creamy bean mix.

- [Mary] Then a little bit of shredded lettuce.

That gives it a bit of crunch.

- [Narrator] For a princely topping, some delicious cumin roasted butternut squash.

- It's lovely when you're eating the wrap to come across these little pieces.

I find it best to do the base first so it doesn't all come out at the bottom and then just roll that up as tightly as you can.

And I have filled it very, very full.

And I think that looks very tempting.

- [Narrator] These wraps are now ready for my hungry teammates.

- Come on.

You've earned it.

You're exhausted, I had the easy job.

(crew members thank) - [Janet] Aw, this is most welcome.

- [Mary] I'm sorry you didn't win, but (laughing) Well, that was a pretty exhilarating experience.

I hope my next adventure is a bit calmer because I've lost my voice.

(happy guitar music) - [Narrator] In the 15th century, monarchs started to travel by river instead of road to avoid disease and robbery.

They were escorted by the Royal Watermen and I'm hitching a ride with one of them.

- Jonathan, I hear you've got a rather important job on the Thames.

- Yes.

Last year I was appointed a Waterman to her majesty, the queen.

It's an honor that's bestowed to 18 Thames watermen that have spent their life on the river to attend state events, state opening of parliament being one of them where the Waterman escort the crown to parliament.

It's a bit of a weird tradition.

- Have you done it yet?

- Well, I'm going on Monday to do my first duty.

- What are you going to wear?

- Well, it's an Elizabethan outfit.

So it's red tights, black buckle shoes.

(chuckle) - Have you tried them on?

- Yeah.

I'll have a, yeah, a new uniform and big gold brocade here with ER on and a little cap.

I was really pleased to be appointed.

- So you were very honored?

- [Jonathan] Really, really honored.

- [Narrator] What a charming man.

And I'm so grateful.

He's brought me to my next stop.

- This is one of the Thames' most famous restaurants.

I've never turned up at the Waterside by a boat.

Lucky me.

(uplifting music starts) I'm very excited.

- [Man] Whoa, there we are.

- [Narrator] The Waterside Inn has held its three Michelin stars for 34 years.

The longest of any restaurant in the country.

It may be famed for fine dining, but the Roux family are devotees of divine comfort food.

- My goodness, isn't it lovely to see you, Mary?

- I'm very thrilled to be here.

(kissing) Thank you.

- [Michel] Are you going to join me?

- I would love to, thank you.

- [Michel] It's a pleasure.

- [Narrator] Michel Roux is the restaurant's founder.

- [Michel] You've got the view there, which is beautiful.

- [Narrator] but since 2002, his talented son, Alan has been in charge of the kitchen.

Now with head chef Fabrice Uhryn.

- The dish I'm going to serve Mary as a main course is going to be venison.

The meat is wrapped in pastry and I think that really is comfort food.

I just hope she likes it.

(uplifting music continues) My dad sometimes can be moody.

So I hope he's having a good day, but I'm more keen and interested on making Mary happy.

- [Michel] Aha.

- Doesn't that look sheer perfection?

It's beautiful.

It's a good thing to cover it.

- Be theatrical, I love the show, you know?

- You're a showman, anyway, aren't you?

- Yeah, a little bit!

- [Narrator] The venison Wellington has a mushroom duxelle with a chicken mousse.

It's made richer by a black currant sauce.

- [Mary] Look at that pastry.

- You know puff pastry, you can buy in the shop.

- That's my line, not yours.

(laughs) - But you know, with 26 chefs in the kitchen, six pastry chefs, we do our puff pastries.

We make it.

Bon Appétit.

- Thank you.

- The seasoning, bring up the flavor.

- It's cooked to perfection.

- [Narrator] It doesn't get better than this.

Though if I know the kitchen, there'll be more to come.

- Apple tart, which is upside down.

Apple tart is the most comfy dessert you can have.

My grandma used to prepare that.

My mum used to prepare that.

I think that says it all.

- (indistinct) - Thank you chef.

(crosstalk) - [Mary] Gosh, the shine on that tarte tatin.

- [Michel] Ooh, that's beautiful.

- [Mary] Look at the shine, (Michel clears throat) a glaze, it's beautiful.

- [Michel] It's comfort food.

It's real food.

- Of course the apple is beautifully tender, the thinnest of pastry.

- [Michel] Yes.

And it's food you can eat any day.

It's not fancy food, you see.

- [Narrator] Well, I call it reassuringly fancy, but I get the point.

I don't have a Michelin star, but I do have a pear pudding that you'll just want to dive into.

Start by creaming 150 grams of light muscovado sugar with 75 grams of butter.

(mixer whirring) - I'm going to add the milk.

(milk splashing) - [Narrator] Followed by 175 grams of self-raising flour, one teaspoon of bicarbonate of soda, and a couple of eggs.

- And I've got two tablespoons of black treacle.

Don't overdo it because if you put too much, you'll get a shock.

It'll rise and then drop down in the middle.

- [Narrator] Another whiz and the sweet, sticky mixture is almost there.

- That's about right.

And the consistency is a really thick batter.

- [Narrator] To make it autumnal, add a tin of chopped sweet pears.

- And you see it's a lovely toffee color and the brown sugar gives it that wonderful flavor.

- [Narrator] Then into the oven for 40 minutes at 180 fahrenheit.

(bright music) - Now for the glorious toffee sauce.

And there's a lot of it too.

You're not going to run out.

- [Narrator] This is truly decadent comfort food, so I'm not holding back.

A hundred grams of butter and 175 grams of light muscovado sugar.

- Two tablespoons of black treacle, every scrap going in.

- [Narrator] Add half a teaspoon of vanilla extract and 400 mil of double cream.

- Now I'm going to stir that until all the butter has dissolved.

At the moment, it runs straight off the spoon, but we want it thicker than that.

So it will float on top of the pudding.

(bright music) - [Narrator] Time's up.

Let's get it out.

(bright music continues) (inhale) - It smells lovely.

- [Narrator] A few delicate pear slices on top, and we're ready for the luxurious toffee sauce.

- It's just beautifully silky.

It does look good, isn't it.

Most tempting.

- [Narrator] This pudding is food for the soul.

Just what I need to set me up for the next part of my journey.

(energetic music) - The Tidal Thames.

It's choppy.

It's busy.

It's noisy.

There's so much going on here.

I cannot believe it's the same river.

- [Narrator] I've hitched a ride on one of the Harbor masters patrol boats.

(cheering) Their job is to look after the river and make sure everyone is behaving themselves.

- So, seeing as you're on here today for free, would you like to earn your living?

- I would like to but I- - Come and drive the boat?

- On one condition?

You stay.

And keep an eye on me because I don't want trouble from him for doing the wrong thing.

- [Driver] I'm sure you'll be fine.

Here you go.

- Right.

- [Narrator] Three harbormaster boots patrol this river, 24 hours a day.

- [Mary] I just do it with a wheel, do I?

- [Driver] Yeah.

- So if you come back towards me a little bit.

- [Driver] That's it, turn the wheel this way.

- Is it the same as a car?

- Exactly the same as a car, really.

- [Narrator] They not only assist boots in distress.

They also protect the river's environment.

- Now at the moment, I'm straight in the middle of that bridge.

- That's perfect.

- [Driver] Yep, that's it.

Just leave the wheel there.

- [Harborman] and that should get you through the arch.

- I'm hoping it will.

Now duck.

- You may want to come back our way a little bit, but.

- Duck If I'm too near the side.

(chuckling) - So this is Lambeth Bridge that you're going underneath and right in front of us, you've got Westminster Bridge, - And the houses of parliament - the houses of parliament.

And the nice thing about these two bridges though, Lambeth and Westminster bridge is they're painted red and green and they match the color of the seats in the houses of parliament.

So the Lords nearer to Lambeth bridge and the Commons nearer to the Westminster bridge.

- That's lovely.

- [Narrator] The Harbormen are just part of a team who contribute to the health of the river.

It's currently the cleanest it's been for 50 years, Unbelievably, over 125 species of fish can now be found beneath its muddy water.

- Would you like this cup of tea, skipper?

- Thank you very much.

(indistinct) I'm sorry.

I haven't brought anything.

(laughing) - [Narrator] I might not have caught the fish for my next recipe, but it's certainly my tribute to the Thames.

Fragrant Thai salmon with roasted vegetables, a colorful dish to brighten up even the dullest of days.

- There's no faff with this recipe.

It's all done in the oven and served in one dish.

First of all, the sauce.

I'm adding a full can of coconut milk.

(milk splashing) And then I'm going to add some Thai paste.

Now this is just full of flavor.

- [Narrator] To give it a lift, add finely chopped ginger and red chili.

- If you don't want it too hot add a bit less.

If you want it very hot, add more.

- [Narrator] Next, a crush clove of garlic and the juice of two limes.

- Two teaspoons of fish sauce, just needs a little bit of a mix.

This is very simple because you don't have to heat the sauce before you pour it over the roasted vegetables, just straight into a jug and give it to stir, very easy.

- [Narrator] What makes this dish so delicious is it's mix of roasted vegetables.

- First of all, I'm putting red peppers.

I've taken all the seeds out and chopped it up and I've got little florets of cauliflower.

And then some shallots.

These are banana shallots and they keep their shape beautifully and I've just cut them in half.

- [Narrator] a good drizzle of oil and some runny honey will caramelize those veg to a golden brown.

- Some sea salt over the top, like that.

A little pepper, always black pepper, so I can see where I've been.

(chuckles) - [Narrator] Pour over half of the aromatic Thai sauce, saving the rest for later.

- Now those ones go into a really hot oven and that's 200 degrees fan and it'll take about 15 minutes.

Now.

I just need to prepare the courgettes.

They don't take long to cook, so I'll throw them in towards the end.

- When they're young, they have a very delicate flavor.

- [Narrator] Don't forget, they will also need some oil to roast.

The other veg have had 15 minutes and look at that.

- Looks ready to me.

(pan clattering) It smells amazing.

- [Narrator] Throw in that flash of green and it looks majestic.

Now for its crowning glory, the salmon.

To bring the dish together, even more of that mouth watering Thai sauce.

- And back in the oven, straight away.

It'll take a further 10 minutes.

(cheery music) (food sizzling) Good job I haven't got glasses on otherwise I wouldn't see a thing.

The sauce is bubbling away.

(food sizzling) (bright music continues) - [Narrator] Could you imagine anything more delicious to come home to on a gray cold day?

(bright music ends) (soft piano music starts) The tidal Thames has some wonderful, hidden gems.

This is Tower Bridge Moorings, One of its oldest river communities.

Seven of the barges here have stunning gardens growing an amazing array of fruit and vegetables.

- I promise you I'm as sober as a judge.

It is very difficult coming along here.

It's just like this, but I'm here.

(soft piano music continues) I've been invited to have a look run by Suge, who's lived here for 14 years.

What an amazing view.

- It is.

It's beautiful.

I feel so blessed and lucky to call this place my home.

- How many barges are here?

- We have about 50 barges and over a hundred people living here now.

- And do you all get together for sort of occasions here?

- We do have a community budge.

So we have a lot of community events like book clubs, film clubs.

Yeah.

- Hello.

You've just popped up from nowhere.

- Yeah, here we are, hi.

- [Narrator] They grow everything here from citrus fruits to green leaf.

- There is a crab after here.

- Yes.

- [Narrator] I'm going to get out of the rain and without something simple and delicious for Suge and his friends, - Goodness gracious me.

It's nearly lunchtime.

- I know.

- You're very cozy.

- I've just woken up.

Hello, nice to meet you.

- Hello.

- You just woken up?

Yes.

- [Narrator] Hemp is going to put some clothes on.

If he's joining us for lunch, - I've cooked him some very strange places in my time never on the tent.

And I've got tar bridge on my right, but what better than a warm chicken salad?

Very simple.

- [Narrator] The heart of this delicious salad is the mouth watering dressing.

- First of all, creme fresh and you know me, always full fat.

Then I'm going to add some Dijon mustard gives a bit of bite and you need a bit of bite when it's chilly.

Like it is today.

- [Narrator] Touch of sugar for sweetness and a squeeze of lemon juice will bring out the freshness I'm looking for.

- Some Parmesan cheese gives it bite, which makes it extra warming.

- [Narrator] This is so quick and simple.

I just need to layer it up.

- Iceberg lettuce, which I want to start at the bottom.

Some spring onion and sprinkle that all over the top.

Sweet pickled cucumber, the kind that come in a jar and add a bit of sweetness to it.

And then I've got this stale right?

Green and fresh.

- [Narrator] The star ingredient is my pan fried chicken glazed in honey with paprika.

Some extra Parmesan, shavings are always welcomed.

- Then a few pea shoots on top.

Looking good, isn't it.

- [Narrator] Finally that creme fresh Parmesan and lemon dressing and plenty of it.

- All I need now is a few hungry people to try it.

(slow guitar music) I hope you're starving.

- [Table member] We are.

- Here we are.

(slow guitar music continues) - How do you like it?

- Hm.

I love it.

- That's good.

- You were in your pajamas earlier.

I remember.

- Yeah.

- So that's your breakfast?

Perfect for breakfast.

- This is perfect.

(slow music stops) - {Narrator} I like nothing better than a warm salad.

And my idea of indulgent comfort is a rich Citron top to follow.

I've made my sweet shortcrust pastry, but you can buy some ready-made if you want to.

- If you find it difficult to roll it round the rolling pin, get the face of your sandwich tin, slip it underneath.

And then to transport it, just pull that forward and you no fear of it cracking, (playful music starts) - [Narrator] Lift up the edges, gently pressing the pastry into the tin.

- I'm now going to put the base because if I don't, it domes up and I wouldn't get my filling in.

- [Narrator] Blind, bake the pastry for 15 minutes at 180 fan.

Then without the beans for a further five, - There it is just as I wanted it to be.

All crispy around the outside, pale golden beautifully cooked.

Pastries cooling.

And now I'm going to bake the lemon posit filling, which is to die for.

In goes cream, double pouring cream, nothing but the best, 150 grams of caster sugar.

And then these zests of three lemons.

And just stir until the sugar has dissolved.

- [Narrator] My tip is to let the lemon cream cool slightly before adding some lemon juice to stop it curdling.

And the lemon juice has a magic setting quality.

You don't need any gelatin.

You don't need any corn flour.

It's just the lemons that make it set.

And you can actually see it's beginning to thicken, like magic (playful music continues) Chill in the fridge for a minimum four hours.

But ideally overnight, (playful fast piano music) - Oh god, perfect set.

- Lets hope if I push that down, it'll come off.

It did, didn't it.

- [Narrator] For a finishing touch, some sweet autumn bliss, rose berries will work a treat.

That is pure lemon indulgence, happiness on a plate.

(piano music stops) (triumphant piano music) - What a way to end my journey at this iconic landmark tow bridge.

- [Narrator] Made of 31 million bricks, it took eight years to build.

Officially opened in 1894.

Now 40,000 people use it every day and I'm thrilled to be visiting its nerve center.

- Gosh, that was wet.

- Hi Maddie.

- You must be Dave.

- Yeah, I'm Dave.

- [Narrator] As the bridge driver, Dave is responsible for raising the bridge to keep the river traffic moving.

(indistinct) - Well me.

- Yeah.

Well, you stay right by my side, because I don't want to make a mess up, all good.

- I'm here for you everything.

- [Narrator] It's not every day, you get to stop the traffic in none.

- So can you do this Northwest exit gate?

That's it.

There's no traffic on the bridge whatsoever.

You press the pedestrian gates swallows, please.

(alarm rings) - Oh, no two vehicles are requested to switch off them (announcement) waiting please.

- Just pull it back to the first position.

That's good.

- It's going up, isn't it.

- Yeah.

- [Narrator] The Bascue's take just 90 seconds to reach 45 degrees and it can be opened upto 14 times a week.

- Friendly, thank you.

- Yeah, he does it every time.

Oh, that's nice.

(laughs) - [Narrator] What goes up must come down.

- [Dave] Just gently forward.

- Gosh, it's powerful.

Isn't it?

- Open.

- Welcome Marry.

- Thank you very very much.

- You're welcome.

- Wow, what an experience.

- [Narrator] Next Time.

- Can't pull a handshake.

- [Narrator] I'm on the Emerald aisle.

- Here's a good one.

- [Narrator] With the food.

- Oh, it smells amazing.

- [Narrator] It's as welcoming as the people.

- Have you ever had that before you?

- You got me Marry.

(triumphant music) (triumphant music ends)