Yorkshire One Man and His Campervan


Yorkshire

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Transcript


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The fourth leg of my campervan tour around Britain

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finds me in the beautiful county of Yorkshire,

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home to a rather challenging landscape for my van.

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Here, I find some rather unusual birds

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with the biggest eggs I have ever seen.

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Look at that!

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A camper van accident leads to a hospital visit,

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and threatens the entire trip.

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I'm not allowed to drive!

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And will I really be able to make an edible dish out of these huge eggs in my camper van?

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I had left Norfolk, one of the flattest counties in Britain,

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and found myself negotiating the rolling hills

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of the Yorkshire Dales National Park.

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I've come about 150 miles from the Norfolk coast

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to here in the Yorkshire Dales.

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I have to say, it really is absolutely magnificent.

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I mean, look at it! That's incredible.

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Some of the steepest hills I've been up in a while.

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First gear a lot of the way.

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But once we get to the top,

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I'm sure the views will be well worth the pain.

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Come on, my friend.

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One of the most distinctive features of the Dales

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are the dry-stone walls which date from the 16th Century.

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Enough of tradition. I'm looking for the ingredients

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to cook some local Yorkshire fare with a modern twist in my van.

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I've decided to try something

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that you really wouldn't expect to find in these here parts.

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When I think of Yorkshire, I think of hearty food,

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like Yorkshire pudding, fantastic beef,

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perhaps a really nice pint of Yorkshire bitter.

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But I'm going to go and see somebody who's doing something a little bit different.

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And that is farming rhea.

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A rhea is a rather large type of bird

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that can, I've been warned, be rather aggressive.

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But with rhea meat and eggs on offer for dinner,

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I drove up to Hurries Farm in the village of Otterburn

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to meet David Wellock, who started farming rheas nearly 15 years ago.

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-Shall we go and have a look?

-Yes. Come with me.

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Oh, my goodness!

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Wow!

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Ha! Aren't they brilliant!

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They're a South American version of the ostrich.

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We sell some for breeding and the surplus males tend to go for meat.

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How on earth did you get into rheas?

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We just fancied doing something different, diversification.

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We were fancying ostriches,

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but they were a fairly exorbitant price in those days.

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The beauty about rheas is you don't need a wild animal licence.

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Right, do you with ostriches?

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You do with ostriches and emus.

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You certainly don't need one for rheas.

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They can be a little bit aggressive, the males, when they're in breeding mode.

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'But I'm a brave soul,

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'so when David told me that I could help myself to a rhea egg

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'for my dish, I jumped at the chance.'

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Which way are you going?

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'First, I needed to help herd the birds out,

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'including those angry-looking males who were busy sitting on the eggs,

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'quite reluctant to give them up.'

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It's OK.

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'But with a helping hand from David,

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'I snapped up a very impressive-looking egg.'

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Look at that!

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That's amazing!

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That will weigh about a pound and a quarter.

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That's the equivalent of how many hen's eggs?

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Well, if you reckon a hen egg is two ounces, you would have ten eggs.

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Ten eggs. Fantastic. And you can, in theory, boil this and crack it...

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In theory. You would want 100 soldiers if you boiled it!

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Since introducing these strange birds five years ago,

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everyone here has had to adapt to a slightly different way of farming,

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including the sheepdog who, it seems, is Britain's first ever rhea dog.

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Come by. Lie down.

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Come by. Lie down.

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How's that for you?

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-What a great dog!

-Quite a handy tool to have about.

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Yeah, absolutely. Very, very good dog.

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It obviously hadn't seen rheas before,

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and it's just natural instinct for it.

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With the birds safely back in their pens,

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I still had one key ingredient for tonight's menu missing.

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I was desperate to know more from David about the rhea's meat.

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-This is where we actually do the butchering.

-Right, OK.

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-This is one that I did earlier.

-Goodness me, look at the meat.

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It's so dark, isn't it? Wow! Goodness.

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-So, there's a rhea carcass.

-Where's the best cut?

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Where's the best eating?

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In these muscles. It's basically like a big chicken.

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Yeah, it is like a massive chicken.

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If we get visitors to the farm, they say, "Wow, what are these?"

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I say they're big chickens. The fresh Yorkshire air grows them this big.

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-I would slice it.

-Slice it up.

-Yes.

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David, if you wouldn't mind,

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wrapping up that fantastic bit of...

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It just looks a delicious bit of rhea meat.

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Yup. You get that down your gullet tonight, you'll be all right.

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Yes, absolutely! It looks wonderful. Thank you very much. Right.

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-I've got my meat.

-Yup, very good.

-Eggs...

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-Thank you so much for your time.

-You're welcome.

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And the benefit of your knowledge,

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and I'll get off and do some cooking.

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That's it. Go and enjoy it.

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What a great place!

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I've picked up two eggs

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because it doesn't sound like they're that easy to crack so I don't want to mess it up.

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I've got my rhea meat. Just find somewhere safe to put them...

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..and off I go.

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There are few better places to be in the world

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than driving through the glorious Yorkshire Dales with the sun shining

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and the flowers in bloom.

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If only my campervan were so agreeable.

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Oh...

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That... Those are the most pathetic windscreen washers I've ever seen.

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Of course, on a modern car something like that wouldn't be an issue,

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but on this...there's something we have to do.

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So, I'm going to have to pull over.

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Although, on Yorkshire roads it's actually really difficult -

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there's never anywhere to stop when you want to stop.

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Here we go.

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In modern cars,

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your windscreen washer is just something you take for granted.

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In this old lady, it's something different altogether.

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So, when I first bought the van,

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I couldn't work out why there was a bicycle pump under the seat...

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But of course!

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The windscreen squirt runs off air power.

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Give it a quick pump up... and away you go.

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Right, let's try that.

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There you go! The best German engineering.

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With a clean windscreen, I was free to enjoy the view.

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And carefully negotiate cyclists and walkers

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who were the only other traffic on these winding roads.

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So, I've got my rhea steak, and my rhea eggs.

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The eggs I'm going to save till tomorrow morning.

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The steak I'm going to cook tonight.

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So, all I've got to do is find my campsite,

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pitch up for the night, and get cooking.

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Flipping heck, look at this! Is this my campsite?

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Oh, my Lord, that's it there. That is incredible!

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In this remote campsite there are no fences.

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It runs as far as its namesake, the imposing Gordale Scar.

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Ha ha ha!

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I think this is what you call...

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..lucking out with a camping spot.

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Gordale Scar itself is a huge limestone gorge.

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What an impressive backdrop, and it was my home for the night.

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Take a look at that.

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# The hills are alive with the sound of music! #

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The sheep seemed rather unimpressed

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with my impromptu singing performance.

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Maybe my rhea steak recipe would impress them.

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What I'm going to make is something really simple.

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A campervan staple - couscous.

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I'm going to do a kind of Moroccan-style thing.

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I've got some pitted dates and some apricots that I've cut up.

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I've got some almonds which I'm just toasting here.

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Add to that a little spoonful of chilli harissa paste

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and on top of that, griddled peppers.

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It sounds complicated, but really it's very simple.

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My trusty old griddle pan is one of my favourites.

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It might not be the most portable tool at my disposal,

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but it more than makes up for it by being great to cook with.

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So, with the peppers gently sizzling and the couscous soaking,

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it was time to make a start on the rhea meat.

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I couldn't wait to taste this intriguing steak.

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As per David's advice, I cut it up into thin slices

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so it could be cooked quickly and evenly throughout.

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So, that's starting to get nice and hot now.

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Time to finish off the couscous.

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After adding chilli paste and my chopped up fruit and nuts,

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all that was left was a sprinkle of fresh coriander

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and a squeeze of lemon for a bit of zing.

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Oh, it smells absolutely lovely.

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Serve that up and then just one thing to do.

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David had warned me that the rhea meat could dry out

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and spoil quickly.

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The key thing is the colour, so it was a quick flash fry on each side.

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It's quite dark, looking quite brown.

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Let's try it.

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'The moment of truth.'

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It is really tender.

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It's delicious. More like steak...

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..than anything else, I'd say.

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It wasn't what I was expecting at all.

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I was expecting it to be kind of like a dark turkey or something -

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quite rich and gamey.

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But actually it's quite a fine taste.

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It's lovely, really lovely.

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'A success. Time to plate up.'

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And there you have it. Fresh rhea steak and Moroccan-style couscous,

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all served up in surroundings fit for a campervan king.

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'Coming up, an unexpected injury threatens my trip.'

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That's a lot deeper than I thought it was.

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'I seek out adventure in Gordale Scar.'

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That's incredible!

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'And get to grips with a giant egg.'

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Oh, oh, oh...

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The next morning, disaster had struck and I had shocking news.

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Morning. I had a bit of a rough night last night.

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It absolutely tipped it down all night and, as you can see,

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I also had a bit of an accident.

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I got up to answer the call of nature

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in the middle of the night, as you do,

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and when I got back into the van, I hit myself on this piece of furniture.

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I don't have one of these in my other van,

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so when I do close the door, you need to give it a bit of a run-up,

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and I obviously clonked it right on that corner.

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You know what, it really, really hurt.

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And it kind of bled all over the place and all over the floor,

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and the fridge.

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So, now it's light, it's time to clean myself up.

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Armed with an antiseptic wipe, I took a closer inspection

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and cleaned myself up but it didn't look good.

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There is possibly a lesson to be learned from this,

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which is to either hold it in until the morning, or...

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There it goes - that's the bit we want to get off. Ow, ow, ow, ow!

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Hold it in till the morning,

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or...

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get familiar with your surroundings.

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That's actually... I need some Steri-strips on that.

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I think I'm going to need at least a Steri-strip across that

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because that's a lot deeper than I thought it was.

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Ouch.

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So, it was down to my director to drive me to the hospital.

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She'd never driven a campervan before, not that it showed...

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To be honest with you, I'm a bit nervous.

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Not because I'm going to hospital

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but because somebody else is driving my precious van.

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Easy on the clutch.

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It was a bumpy ride but we finally made it to the local hospital.

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Well, I've been cleaned up, glued up,

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patched up and sticked up,

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and sent on my way by the lovely staff of the Airedale Hospital.

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It's not that bad. I've just got to take it easy for a little while.

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And then I can carry on with the adventure.

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One downside, head injury - I'm not allowed to drive!

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Although, of course, my pride and joy and I were in very safe hands...

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So, my campervan adventure was on hold for a while

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as I was under strict doctor's orders

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to stay in the campsite for the rest of the day to relax.

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Still, there are worse places to be ordered to stay in, I guess.

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When I first set out on this journey,

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I kind of thought that I would name the van as I went along.

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One idea was to name it after the first place that I broke down.

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Well, touch Formica, I've not broken down anywhere yet,

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but I have sustained an injury in the van at Gordale Scar.

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They told me at the hospital that I will actually be left with a scar

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which will be a lasting memory of my trip here.

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So, seeing as I've been left with my very own Gordale Scar,

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at the Gordale Scar,

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I'm going to name the old girl Gordy.

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Yeah, she's definitely a Gordy.

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I think that's quite fitting.

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After a while, I was getting quite frustrated sitting there,

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especially when I was desperate to get back on the road.

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I was thrilled when another camper arrived at the plot next door.

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Another VW van's just pulled up. I think I might go and have a chat.

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It looks very nice. It's a VW Transporter T4. How are you doing?

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-All right.

-Good.

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I thought I'd come and say hello, have a look around your van.

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What brings you... What takes you around in your van?

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-I like to surf and mountain bike and walk.

-Right, OK.

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-Perfect vehicle for it, isn't it?

-Yeah, it gives me flexibility.

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You've still got that bit of comfort - your fridge full of food.

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It's like having your home on your back, isn't it?

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I couldn't agree with you more, honestly!

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'And just wait until you see what's inside!'

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My dad did it. He brought a van home one day,

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and said to my mum he was going to convert it.

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-Is that an oven in there?

-It is, yes.

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-I haven't used the oven much, I have to say.

-Right, so no...

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-Salmon, a bit of fish.

-Right, baked?

-Yeah.

-Nice.

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I'm very envious of it.

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If I had this van, I would be using the oven,

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but because I don't have an oven in my van

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I'm flummoxed as to what to cook because I never plan for ovens.

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It's like a whole world opening up of culinary adventure.

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'And my camper van envy didn't stop there.'

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Watch your head.

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This van even comes with its own extension!

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Well, I'm actually quite envious.

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People do home conversions, and people do wonderful things

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with vans like this, so you not only get the ones that are standard like mine,

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which is a Devon conversion, you get all kinds,

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and some amazing kit to be truly envious of.

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-Thanks for showing me.

-It's quite all right.

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See you, enjoy your trip.

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Now, today I was meant to be meeting a man called Chris

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who specialises in a rather odd local food.

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No, not rhea. Chris makes Yorkshire chorizo.

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Seeing as I was confined to the campsite,

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Chris very kindly came to see me.

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-Chris!

-Martin.

-How are you doing?

-Great, thanks.

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I'm so glad you could make it up here. I'm not allowed to drive!

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-I brought your goodies.

-Oh, this is the stuff.

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That's the spicy one.

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Oh, now I love this stuff.

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You know why this stuff is so good for campervan living?

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-It lasts for a long time.

-It does.

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It doesn't even need to be in the fridge.

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-Brilliant. What else have you got here?

-I brought you a few eggs.

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-Ah, we may not need those.

-Right, OK.

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Look what I've got for us. Have you ever seen one of those?

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-No, not like that.

-I picked that up yesterday from the rhea farm.

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So, you know...

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Oh, that's enormous!

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So, what I thought I would do is make the most of this

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and some of your chorizo and cook up a nice, simple chorizo frittata.

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OK. I brought you one extra little thing as well,

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which is just some rapeseed oil.

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Oh, fantastic.

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Which is local rapeseed oil from Yorkshire,

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so that's great as well for any sort of cooking.

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There might not have been any driving on the menu

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but Chris assured me that there was still an adventure to be had.

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Before we got cooking, we went for a closer look at Gordale Scar.

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Have you been up to Gordale and looked round the corner?

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I haven't...

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This hidden gem was created during the Ice Age.

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The melting ice created a cavern which eventually collapsed,

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leaving the landscape as we find it now.

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-So, this is the big reveal you promised me.

-This is awesome.

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There you go. There's even some climbers for us.

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Look at that, it's incredible!

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It is really cool.

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Wow! Wow, that really is something special.

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-You can see how, as a cave, it must have been massive.

-That's the theory.

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-That was all joined up.

-Shall we go on in?

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Yes, definitely.

0:21:360:21:37

-This is actually a footpath.

-Is it a public footpath?

0:21:390:21:42

A public footpath. Up there, yes.

0:21:420:21:45

Do you know what? Honestly, I never would have expected to see

0:21:530:21:57

something quite so spectacular as this in England, it's amazing.

0:21:570:22:01

It is, it's fantastic.

0:22:010:22:03

All we've got to do now is top it off with a bit of campervan food.

0:22:030:22:09

-Sounds good to me.

-Will you join me?

-I will.

-OK.

-OK.

0:22:090:22:13

After building up an appetite, it was time to get cracking.

0:22:160:22:20

Rhea egg frittata with Yorkshire chorizo

0:22:200:22:23

It all hinged on me being able to get into this giant egg,

0:22:230:22:27

and it could easily have gone horribly wrong.

0:22:270:22:30

Here we go, Chris. Let's see what happens here.

0:22:300:22:33

-Actually... Oh!

-Oh!

-Here we go.

0:22:340:22:37

I don't want too much eggshell in there. So, let's see what happens.

0:22:370:22:41

-Oh, my Lord!

-Wow!

-That's quite a big egg.

0:22:490:22:52

That's kind of like a dinosaur egg, or something.

0:22:520:22:56

David mentioned that it was the equivalent to ten hen's eggs.

0:22:560:23:00

Yes, ten eggs! I hoped Chris was hungry.

0:23:000:23:04

-What do you reckon?

-It's huge.

0:23:040:23:06

-Ha-ha-ha!

-Let's hope we can do it justice.

0:23:060:23:10

With Chris being the chorizo expert, I let him cut it up,

0:23:100:23:13

whilst I turned my attention to this ginormous egg.

0:23:130:23:16

Having never cooked or eaten a rhea egg,

0:23:190:23:22

for my frittata, I decided to play it safe.

0:23:220:23:24

Simple seasoning, a handful of fresh thyme,

0:23:240:23:27

some grated Parmesan,

0:23:270:23:28

all ready for the main ingredient - Yorkshire chorizo.

0:23:280:23:33

A Spanish recipe but with a Yorkshire twist,

0:23:330:23:36

so it's made in Yorkshire,

0:23:360:23:39

and you're going to have to try a little bit of this before we start cooking with it.

0:23:390:23:44

Just try a bit of that, it is just awesome.

0:23:440:23:47

-That's lovely.

-Do you want another bit?

-Yeah!

0:23:500:23:54

I can't resist. Really nice.

0:23:570:24:00

Smoked paprika, a bit of cayenne in there...

0:24:000:24:04

-This knife could be sharper.

-Does it matter?

-No, it's fine.

0:24:060:24:10

It's just not neatly cut, but chopped is going to be fine.

0:24:100:24:14

It's only blokes' tea, isn't it?

0:24:140:24:16

Not exactly traditional Yorkshire fodder,

0:24:180:24:21

but all-local Yorkshire produce makes for an exciting meal ahead.

0:24:210:24:27

And of course, all that fantastic oil that's coming out

0:24:270:24:32

makes for a great dressing.

0:24:320:24:34

What do you reckon, Chris?

0:24:380:24:39

I think we'll drain off that oil, save that for our salad,

0:24:390:24:44

and get some onions in there.

0:24:440:24:47

-Then we're ready to get our frittata going.

-Sounds fab.

0:24:470:24:51

With the preparations under way, I had one last task for Chris.

0:24:510:24:56

Can you do us a favour?

0:24:560:24:58

While I'm softening-up these onions,

0:24:580:25:01

do you fancy grabbing those beers out of the river?

0:25:010:25:04

Sure, OK. Let's go and have a look.

0:25:040:25:06

To be honest, I asked Chris to step away for a minute

0:25:060:25:09

as I was a little worried that this was the point where everything could have gone very wrong.

0:25:090:25:15

I've never cooked with a rhea egg before,

0:25:150:25:18

certainly not one egg that was so big, so I've no idea how long this is going to take to firm up.

0:25:180:25:23

We'll take it easy,

0:25:270:25:28

slam it under the grill when we think it's almost there,

0:25:280:25:32

and dress it with a little fresh rocket and Parmesan salad.

0:25:320:25:36

Wow, look at that. Lovely, almost blood red.

0:25:360:25:39

Whilst I'd been creating my masterpiece,

0:25:420:25:45

Chris had found the beers.

0:25:450:25:46

-Your good health.

-Cheers.

0:25:500:25:52

Thank you for bringing your treats,

0:25:520:25:54

and let's hope it tastes as good as it smells.

0:25:540:25:58

Once my super sized frittata had started to firm up,

0:25:580:26:02

it was back inside the van for a few minutes under my trusty grill.

0:26:020:26:06

-Here we go, Chris.

-Oh, wow!

0:26:240:26:26

Are you hungry?

0:26:260:26:27

It smells fantastic, so yeah, I think I could be a bit peckish.

0:26:270:26:31

That looks absolutely fantastic and smells even better!

0:26:330:26:36

So, there we have it. Rhea egg frittata with delicious chorizo,

0:26:370:26:42

finished off with a rapeseed oil and chorizo juice dressing,

0:26:420:26:46

and all of it produced right here in Yorkshire.

0:26:460:26:50

It's nice, isn't it?

0:26:530:26:54

'And what did Chris think? Had I done these local ingredients proud?'

0:26:540:26:58

-Mmm.

-Is all right?

-Yes.

0:26:580:27:01

-Onions all right?

-Yeah, lovely. Really good.

0:27:010:27:04

So, after what could have been a disastrous day, I think,

0:27:090:27:14

thanks to Chris here, we've pulled it out of the bag

0:27:140:27:18

with something local but, you know, really quite unusual.

0:27:180:27:22

And it's all the better for it.

0:27:250:27:27

Cheers, Chris.

0:27:290:27:30

Cheers.

0:27:320:27:34

Next time, my campervan and I

0:27:390:27:42

are in the northernmost county in England -

0:27:420:27:45

Northumberland. I risk one of the most precarious roads in Britain.

0:27:450:27:50

We're driving across a road to an island.

0:27:500:27:55

And just how much pain am I willing to risk to get some local ingredients?

0:27:550:27:59

They'd sting you through the back or somewhere -

0:27:590:28:02

wherever the material touched your skin they'd sting you.

0:28:020:28:04

And, it's an early start

0:28:040:28:06

as I roll up my sleeves and put in some hard graft for my dinner,

0:28:060:28:10

on a quest for the ultimate in gourmet campervan cuisine.

0:28:100:28:15

I'll have the lobster, make it snappy!

0:28:150:28:18

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