0:00:02 > 0:00:05I'm halfway through my dream trip. The journey of a lifetime.
0:00:05 > 0:00:07Hey, look at that!
0:00:07 > 0:00:09That's stunning! Wow!
0:00:09 > 0:00:11Heading across the UK to discover the best
0:00:11 > 0:00:14that campervan living has to offer.
0:00:14 > 0:00:16It's all right, isn't it?
0:00:16 > 0:00:21My trusty sidekick and home for the summer is my 1970s classic camper.
0:00:21 > 0:00:24This could be a momentous moment.
0:00:24 > 0:00:26My first overtaking manoeuvre.
0:00:26 > 0:00:30I'm going to fish, forage and cook, tasting my way around Britain.
0:00:30 > 0:00:32Oh my word, it's delicious.
0:00:32 > 0:00:34They are sensational!
0:00:34 > 0:00:37Baked beans on toast? Take a hike.
0:00:37 > 0:00:40I'll be cooking up the freshest local ingredients to create
0:00:40 > 0:00:42the very best of British campervan cuisine.
0:00:42 > 0:00:45That, I would argue, is perfect.
0:00:45 > 0:00:49I'll be revealing the secrets of successful campervan living.
0:00:49 > 0:00:53Brings the van level, it's really difficult to cook on a slope.
0:00:53 > 0:00:55Along the way, anything can happen!
0:00:55 > 0:00:59I managed to hit myself on this piece of furniture here.
0:00:59 > 0:01:01I'm not allowed to drive!
0:01:01 > 0:01:03I think the clutch cable's broken.
0:01:05 > 0:01:06LIGHTENING CRASHES
0:01:06 > 0:01:09So if you've ever dreamed of heading off and hitting the road,
0:01:09 > 0:01:13come with me on my great British campervan food adventure.
0:01:13 > 0:01:17Clear road in front of you, king of the road!
0:01:28 > 0:01:32Today, I'll be revealing some of the best spots for campervan living
0:01:32 > 0:01:34on the gorgeous East Coast of Scotland.
0:01:36 > 0:01:40I take a deep breath, and head off-road...
0:01:40 > 0:01:46"The Association will not be liable for vehicles or their occupants damaged as a result of this roadway."
0:01:47 > 0:01:48How exciting!
0:01:48 > 0:01:52..and discover a new way of alfresco cooking from the van.
0:01:52 > 0:01:56- Look at that colour!- Brilliant.
0:02:00 > 0:02:03My journey has taken me northward, through England,
0:02:03 > 0:02:07across the border, and into Scotland's county of Angus.
0:02:15 > 0:02:20Well, I made it to Scotland, which is nothing short of a miracle.
0:02:20 > 0:02:24Last time I tried to go to Scotland in a camper, I went to Scotland,
0:02:24 > 0:02:27the camper, unfortunately, went as far as Bristol,
0:02:27 > 0:02:29suffered from a broken drive shaft,
0:02:29 > 0:02:34and was sent home in disgrace on the back of a yellow truck.
0:02:34 > 0:02:39So to actually get one of these buses all the way north of the border
0:02:39 > 0:02:41really is quite something.
0:02:44 > 0:02:49I've done 1,440 miles since I left home.
0:02:49 > 0:02:51And I can't wait to get on with the journey.
0:02:53 > 0:02:59Angus lies on the North Sea coast of eastern Scotland. 77 miles north of the capital, Edinburgh.
0:03:01 > 0:03:05The Scottish Declaration of Independence was signed here back in 1320.
0:03:06 > 0:03:11But it's not the history that brought me to Scotland. You know me, it's the food!
0:03:11 > 0:03:15I'm here on the east coast of Scotland to try something that's world famous.
0:03:15 > 0:03:17And that is the Arbroath smokie.
0:03:17 > 0:03:21It's smoked haddock, done in a very, very traditional way.
0:03:21 > 0:03:25And I'm going to meet somebody who's going to show me how to do it.
0:03:25 > 0:03:29Since 2004, the Arbroath smokie has had protected status,
0:03:29 > 0:03:32just like champagne.
0:03:32 > 0:03:35Which means, for it to be sold as an official smokie,
0:03:35 > 0:03:37it can only be made in this small town.
0:03:41 > 0:03:44I had arranged to meet smokie producer Alex Spink,
0:03:44 > 0:03:49who I was hoping would be able to help me recreate this famous dish out of my camper.
0:03:54 > 0:03:56As I arrived, I could see beautiful rows of haddock,
0:03:56 > 0:03:59lined up and prepped for the smoker.
0:03:59 > 0:04:03And when I met Alex in the smokehouse, he told me I was just in time
0:04:03 > 0:04:05to see the first batch of the day.
0:04:07 > 0:04:10They look fantastic, don't they?
0:04:11 > 0:04:14So this is the last part of the process?
0:04:14 > 0:04:19Yes, they cool down for about a quarter of an hour, 20 minutes, and then get packed into boxes.
0:04:19 > 0:04:22They look...they're sort of dripping.
0:04:22 > 0:04:26- That's the juice coming out. - So are they still quite wet?
0:04:26 > 0:04:27Quite moist, yeah.
0:04:27 > 0:04:31- This is them at their best, when they're just coming off the barrel now.- Right, OK.
0:04:31 > 0:04:33They're very tasty.
0:04:33 > 0:04:37- Are we going to be allowed to taste one?- Oh, I'll let you taste one! - Good!
0:04:39 > 0:04:42Well, you can't get much fresher than this.
0:04:46 > 0:04:50You know they're fresh when they just come off the bone.
0:04:50 > 0:04:54- Wow!- Taste a bit. - Shall I grab some of this?
0:04:54 > 0:04:58So this is a traditionally made Arbroath smokie, unique.
0:04:58 > 0:05:01- Yes, unique.- As good as it's ever going to be?- Oh yes.
0:05:04 > 0:05:06Oh, my word, it's delicious!
0:05:08 > 0:05:12It's a lot fishier than I thought it was gonna be, I thought it'd be more smoky.
0:05:14 > 0:05:15It's lovely.
0:05:15 > 0:05:19- You can taste the salt in there as well.- Yeah.
0:05:19 > 0:05:23They are best coming off the barrel, just like this, nice and juicy.
0:05:23 > 0:05:27Now, I was certain that I wanted smokie on the menu tonight.
0:05:27 > 0:05:30I was keen to find out how I could make some myself.
0:05:30 > 0:05:31Campervan style!
0:05:33 > 0:05:39Alex, do you think I'd be able to recreate the smoking process out of the back of my campervan?
0:05:39 > 0:05:43I've got a little bucket barbecue, and I fancy having a go, what do you think?
0:05:43 > 0:05:47- A barbecue?- Yes.- I don't think you'll manage it on a barbecue!
0:05:47 > 0:05:51If I was going to do it out and about, how would you recommend doing it?
0:05:51 > 0:05:55You could get a small barrel, and dig a hole in the ground.
0:05:55 > 0:06:00And would that be a traditional way of doing it? Is that something people have done before?
0:06:00 > 0:06:02It was done originally like that, yeah.
0:06:02 > 0:06:05So basically, the secret is to have an enclosed space
0:06:05 > 0:06:11- with fire at the bottom, somewhere to hang your smokies, and something to enclose it.- Yeah.- OK.
0:06:11 > 0:06:13I'm letting you in on all the secrets now!
0:06:13 > 0:06:18'Well, it looked like making smokies with my own kit was out of the question.
0:06:18 > 0:06:21'Luckily, Alex knows someone with a portable smoker.
0:06:21 > 0:06:23'I hoped he could help!
0:06:25 > 0:06:27'But in return for all this insider knowledge,
0:06:27 > 0:06:32'I was going to have to do a bit of hard graft, preparing my own haddock for smoking.
0:06:32 > 0:06:36'It didn't look easy, but I was determined to give it my best shot.'
0:06:36 > 0:06:38- Hold the fish nice and firm.- Yeah.
0:06:38 > 0:06:41- What did you call this? The lig? - The lug.- The lug.- Yeah.
0:06:41 > 0:06:44- Thumb in there, break that.- Yeah.
0:06:44 > 0:06:45Head off.
0:06:45 > 0:06:49- You're a good learner! - Up, up and away. How's that?
0:06:49 > 0:06:52- Good.- Is that neat enough? - That's not bad for a first go.
0:06:52 > 0:06:55- Do you want a job?- Yeah!
0:06:55 > 0:06:59'Unfortunately, things stopped going so swimmingly.'
0:06:59 > 0:07:02- I'm making a right mess of this one. - Go right in again.- In again?
0:07:02 > 0:07:05'And then they went from bad to worse.'
0:07:05 > 0:07:07Oh!
0:07:08 > 0:07:10Is it down the bottom? Has it gone?
0:07:10 > 0:07:13- Where's it gone?- Just in the bottom, I'll get it.- Right.
0:07:13 > 0:07:15I appear to have dropped the fish.
0:07:15 > 0:07:18'But I was more careful with my next few attempts,
0:07:18 > 0:07:21'and after a while, I was beginning to feel like I'd got the hang of it.'
0:07:22 > 0:07:24- That's good.- That's all right!
0:07:24 > 0:07:27'And before long, I'd got myself quite a haul.'
0:07:27 > 0:07:30OK, this is the fish you cleaned earlier.
0:07:30 > 0:07:33- Didn't I do a lot of them? - You did not bad at all.
0:07:33 > 0:07:36So we've put them in pairs, try and get the same size.
0:07:36 > 0:07:40They get paired to put on sticks inside the barrel.
0:07:40 > 0:07:44They must be the same size. If you have one big one and one small one,
0:07:44 > 0:07:47the big one will tend to fall, it's uneven.
0:07:47 > 0:07:50Then we put them in salt.
0:07:52 > 0:07:55And then, put a bit more salt on the tails.
0:07:55 > 0:07:58To make the tails harder, so they don't fall off the barrel.
0:07:58 > 0:08:02How long do they spend in here before they go into the smoker?
0:08:02 > 0:08:04About two and a half, three hours.
0:08:04 > 0:08:06'That gave me just enough time,
0:08:06 > 0:08:08'once I had given my haddock a thorough salting,
0:08:08 > 0:08:10'to go and meet Alex's friend.'
0:08:13 > 0:08:17So, with the secrets of the smokies entrusted to me, it was time
0:08:17 > 0:08:21to jump back in the van and head further north along the coast.
0:08:23 > 0:08:28I'm off to a place called Auchmithie now, to meet a guy called Iain Spink.
0:08:28 > 0:08:35Now, apparently, he's going to be able to show me how I can make my own campervan Arbroath smokies.
0:08:35 > 0:08:40I don't really want to do anything too difficult with the smokies,
0:08:40 > 0:08:44because they are what they are, and they taste absolutely beautiful.
0:08:44 > 0:08:47So I think some crusty bread, lashings of butter,
0:08:47 > 0:08:50and a little bit of salad will do it.
0:08:50 > 0:08:53Let the smokie speak for itself.
0:08:54 > 0:08:56So I had my plan, and a few tips from the expert.
0:08:56 > 0:09:01But my van seemed to be misbehaving. I'm not sure if it was the sea air or the colossal wind,
0:09:01 > 0:09:04but the gears were starting to play up.
0:09:13 > 0:09:17Second gear is getting a bit tricky at the moment. I don't know why.
0:09:18 > 0:09:20Starting to get a bit stiff.
0:09:20 > 0:09:22Reverse is also getting a bit clunky.
0:09:22 > 0:09:26And much as I would really love to follow the normal philosophy,
0:09:26 > 0:09:30which is, "If you can't find it, you grind it", I have a feeling
0:09:30 > 0:09:34that the old girl needs a bit more care and attention than that.
0:09:34 > 0:09:36So I'm going to have to...
0:09:37 > 0:09:39Ooh...
0:09:41 > 0:09:43I'm clearly going to have to keep...
0:09:45 > 0:09:47..keep my eye on it.
0:09:48 > 0:09:51If the gearbox were to go, it would mean an empty wallet for me,
0:09:51 > 0:09:54and probably a very long bus-ride home.
0:09:54 > 0:10:00So I can't tell you how relieved I was when I could finally see my destination lurching into view.
0:10:02 > 0:10:04"The association will not be liable for vehicles
0:10:04 > 0:10:08"or their occupants damaged, as a result of this roadway."
0:10:08 > 0:10:10How exciting!
0:10:10 > 0:10:12Come on, Gordy. You can make it.
0:10:12 > 0:10:15You've got to make it.
0:10:15 > 0:10:18OK, here we go. Gently does it.
0:10:18 > 0:10:19What a lovely spot.
0:10:23 > 0:10:29Hopefully we can find somewhere sheltered from the wind
0:10:29 > 0:10:30and not too bumpy.
0:10:31 > 0:10:33This is good.
0:10:33 > 0:10:35This is good, we like this.
0:10:37 > 0:10:41So, I had finally reached Auchmithie, the small village where smokies
0:10:41 > 0:10:44were first created and it looked like I'd got here just in time,
0:10:44 > 0:10:48as I saw Iain coming around the corner carrying his portable smoker.
0:10:51 > 0:10:52Iain.
0:10:52 > 0:10:53How are you doing?
0:10:53 > 0:10:55- How are you?- I'm very well, thank you.
0:10:55 > 0:10:57- I see you've brought your barrel. - Yeah.
0:10:57 > 0:10:59Excellent, excellent. I wasn't sure
0:10:59 > 0:11:04how I was going to attempt making smokies.
0:11:04 > 0:11:07What we'll do, Martin, we'll set this barrel into the ground,
0:11:07 > 0:11:11dig a wee hole, set the barrel partially out of the ground.
0:11:11 > 0:11:14- That provides insulation for the barrel as well.- Yeah.
0:11:14 > 0:11:18Stops the draughts out from going underneath the barrel too much.
0:11:18 > 0:11:21- Inside there, we light a hardwood log fire.- OK.
0:11:21 > 0:11:24- We'll then hang the fish on the special sticks...- Yeah.
0:11:24 > 0:11:26..lay the sticks over the top of the fire,
0:11:26 > 0:11:27cover the whole lot with hessian bags,
0:11:27 > 0:11:31- leave it to slowly smoulder away for about 40 minutes.- Great stuff.
0:11:31 > 0:11:33This is a brilliant way of having smokies on the beach
0:11:33 > 0:11:37but there's something that's even more special about this, isn't there?
0:11:37 > 0:11:40Isn't it the way that it's been done for time immemorial?
0:11:40 > 0:11:44It's been going on this way for about 800 years probably.
0:11:44 > 0:11:47We're in the place where it all started as well.
0:11:47 > 0:11:50There's no better way to get it than freshly made in a small batch
0:11:50 > 0:11:53in its original barrel, straight out of the fire,
0:11:53 > 0:11:56full of its natural juices. You can't beat it.
0:11:56 > 0:11:58So, if it all went to plan,
0:11:58 > 0:12:01there was an historical dinner in store for me this evening.
0:12:01 > 0:12:04Iain would join me and show me the secret of barrel-smoking fish.
0:12:04 > 0:12:08I was going to have to work up a bit of a sweat first.
0:12:10 > 0:12:12A very important ingredient.
0:12:12 > 0:12:14How many are we going to do?
0:12:14 > 0:12:16On this batch today, in the small barrel,
0:12:16 > 0:12:20I should get perhaps 25 pairs, something like that.
0:12:20 > 0:12:25- That's a whole lot of smokie... so to speak.- The barrel doesn't work the same with too few fish.
0:12:25 > 0:12:30It needs a decent amount of fish to get enough humidity in the barrel to cook them properly.
0:12:30 > 0:12:32OK, that looks good, Martin.
0:12:35 > 0:12:40Time to light the fire, using a rather non-traditional method.
0:12:41 > 0:12:44So, do you ever get any comments about cheating with fire lighters?
0:12:44 > 0:12:47Yes, I get lots of people trying to pull my leg about using fire lighters
0:12:47 > 0:12:51but I explain that if you expect me to stand here for half-an-hour
0:12:51 > 0:12:55rubbing two sticks together to get a flame, no, you'd never get a smokie.
0:12:59 > 0:13:04It wasn't long before the fire got going and Iain brought out the fish.
0:13:04 > 0:13:07It attracted some interest from the locals.
0:13:08 > 0:13:15So these are the same fish that I cleaned this morning,
0:13:15 > 0:13:19or some of them will be. They're the same fish that I tasted this morning.
0:13:19 > 0:13:21- They are indeed. - So the challenge is on.- Mm-hm.
0:13:21 > 0:13:23Now, is there a knack to doing this?
0:13:23 > 0:13:27Yeah, just take two or three in your hand like that.
0:13:27 > 0:13:28Yeah.
0:13:28 > 0:13:30All facing the same way.
0:13:30 > 0:13:31- All facing the same way.- Preferably.
0:13:31 > 0:13:33OK. Right.
0:13:33 > 0:13:34OK.
0:13:34 > 0:13:39Holding them by the tales like that, gently placed them on the sticks.
0:13:39 > 0:13:41Don't plonk them down, just gently place them on.
0:13:41 > 0:13:44Put them so close that they're not quite touching.
0:13:44 > 0:13:46Because the barrel is round,
0:13:46 > 0:13:49- just imagine looking down on top of this as being the barrel.- Yeah.
0:13:50 > 0:13:53It might be stretch to say that a group of hanging,
0:13:53 > 0:13:55headless fish look pretty,
0:13:55 > 0:13:59but there was something neat about the way Iain made this arrangement,
0:13:59 > 0:14:02almost like a smokie chandelier.
0:14:04 > 0:14:08So what we're going to do is put the sticks over the fire like so.
0:14:08 > 0:14:13- As close as you can get them again without touching.- Yeah.
0:14:13 > 0:14:16Being really careful to get close but not too close. How's that?
0:14:16 > 0:14:17That's fine.
0:14:17 > 0:14:22So, last one and I can see now why you hang them the way you do.
0:14:22 > 0:14:24You've clearly done this before.
0:14:24 > 0:14:25Just a few times.
0:14:25 > 0:14:29Iain covered the barrel with hessian bags to restrict the oxygen to the fire.
0:14:29 > 0:14:33This dampens the fire so it smokes and doesn't burn the fish.
0:14:35 > 0:14:38There you go, such a lot of experience goes into doing this.
0:14:38 > 0:14:43But it just seems...it just seems so simple, it's perfect.
0:14:46 > 0:14:48Right, there's the smoke.
0:14:48 > 0:14:51What we'll do is leave it for about 20 minutes or so,
0:14:51 > 0:14:55then I'll lift the bags off, take the fish out, have a look at them,
0:14:55 > 0:14:58turn them all round, put them back on again.
0:14:58 > 0:14:59Why do you turn them around?
0:14:59 > 0:15:04- Because the wind has a direction to it, the fire usually burns better on one side than the other.- OK.
0:15:04 > 0:15:07In order to get an even cook, we turn them around.
0:15:07 > 0:15:09Right, OK, I've got you.
0:15:09 > 0:15:11In theory, they should all be exactly the same after 40 minutes.
0:15:11 > 0:15:14In practice, not always the case but it's quite close.
0:15:14 > 0:15:18So, time for a quick cuppa and a chance to take in
0:15:18 > 0:15:21our surroundings before we flip the fish.
0:15:24 > 0:15:28OK, Martin, grab one of the bags. We'll get going there.
0:15:28 > 0:15:30'After 20 minutes, the fish were ready to turn.'
0:15:30 > 0:15:33Because they are partially cooked now, they're very, very fragile.
0:15:33 > 0:15:35Handle with real care.
0:15:35 > 0:15:37Don't ever plonk the sticks down.
0:15:38 > 0:15:41The fire was re-stoked, the fish went on again
0:15:41 > 0:15:44and it was just another 20 minutes before they were ready.
0:15:44 > 0:15:47The wait had done wonders for my appetite.
0:15:47 > 0:15:49Looking good.
0:15:49 > 0:15:51I can't wait to see this.
0:15:53 > 0:15:54Look of that colour.
0:15:54 > 0:15:55Wow.
0:15:55 > 0:15:56Perfect.
0:15:56 > 0:16:01The best way to eat these is going to be straight out of the barrel,
0:16:01 > 0:16:03while they're still warm.
0:16:03 > 0:16:05I thought that I would just serve them up,
0:16:05 > 0:16:10if you don't mind, crusty bread with lashings of butter,
0:16:10 > 0:16:12a bit of salad, we don't want to do anything fancy.
0:16:12 > 0:16:15We want to enjoy them for the flavour that the smoking will give them.
0:16:15 > 0:16:20It was a shame that I couldn't recreate the Arbroath smokie on my small barbecue
0:16:20 > 0:16:24but the barrel provided fish that were tender and beautifully moist.
0:16:24 > 0:16:25Brilliant!
0:16:26 > 0:16:29With the addition of a few salad leaves, vinaigrette
0:16:29 > 0:16:31and a squeeze of lemon,
0:16:31 > 0:16:34our simple but tasty Scottish dinner was complete.
0:16:35 > 0:16:39Barrel-smoked, Arbroath smokie, with salad and bread and butter.
0:16:39 > 0:16:40Delicious!
0:16:40 > 0:16:42Let's give it a go.
0:16:42 > 0:16:45So this is my first taste of a traditionally-made,
0:16:45 > 0:16:48barrel-smoked...smokie.
0:16:52 > 0:16:54That's excellent.
0:16:54 > 0:16:57Best of all, Martin, it's such a simple thing.
0:16:57 > 0:16:59It's a cooked fish, a bit of salt and a bit of smoke.
0:16:59 > 0:17:02That's all it is.
0:17:02 > 0:17:06Uncomplicated it may be but it was one of the best alfresco meals
0:17:06 > 0:17:08I'd tasted on my journey so far.
0:17:08 > 0:17:10So, unfortunately for the onlookers,
0:17:10 > 0:17:14there wouldn't be any leftovers tonight.
0:17:14 > 0:17:16Coming up...
0:17:16 > 0:17:18Hello, you lot!
0:17:18 > 0:17:20I meet some highly sought-after pigs...
0:17:20 > 0:17:24The Emperor of Japan, this is his favourite breed of pig.
0:17:24 > 0:17:28..saddle up to see if I can out-horsepower my van,
0:17:28 > 0:17:32and reveal how to cook sticky ribs from my mobile campervan kitchen.
0:17:35 > 0:17:38It was a fine, Scottish morning in Auchmithie.
0:17:38 > 0:17:42The sun was shining, the wind was blowing but with no shower
0:17:42 > 0:17:45in the van, a quick dip in the sea would wake me up.
0:17:50 > 0:17:52Oh, my God! It's freezing!
0:17:52 > 0:17:54Argh!
0:17:55 > 0:17:57Aargh!
0:17:59 > 0:18:00Flipping heck!
0:18:03 > 0:18:05It's really cold.
0:18:05 > 0:18:06It's really, really very cold.
0:18:08 > 0:18:11Of course, one of the great unsung benefits of the campervan
0:18:11 > 0:18:15is the ability to put on a hot cup of tea before you get hyperthermia.
0:18:18 > 0:18:21I said goodbye to Auchmithie and travelled north along the coast
0:18:21 > 0:18:24to his pick up something special for dinner tonight.
0:18:24 > 0:18:27But I also hoped I would find a fantastic stretch of beach.
0:18:29 > 0:18:31I'm heading off to a place called Lunan Bay.
0:18:31 > 0:18:35I've looked on the map and it's a great big, sweep of sand
0:18:35 > 0:18:39and I'm hoping there might be some good beachcombing there.
0:18:39 > 0:18:42There might even be some surf, you never know.
0:18:42 > 0:18:45But I'm in the campervan, I can pretty much go where I like.
0:18:45 > 0:18:48But my gearbox was still playing up.
0:18:48 > 0:18:51At this rate, I wouldn't be going anywhere.
0:18:53 > 0:18:56IT CLUNKS
0:18:56 > 0:18:58We struggled on to Lunan Bay,
0:18:58 > 0:19:01where I stopped to give the van a well-earned rest.
0:19:01 > 0:19:04If you're going to be stuck anywhere, it might as well be here,
0:19:04 > 0:19:06in this idyllic deserted bay.
0:19:15 > 0:19:17What a fabulous beach. I mean,
0:19:17 > 0:19:21the campervan has brought me down to this amazing place
0:19:21 > 0:19:23and I thought I was going to go and do some beachcombing
0:19:23 > 0:19:28but actually this is one of the cleanest beaches I have ever been on.
0:19:30 > 0:19:32So, with my beachcombing plans scuppered
0:19:32 > 0:19:36and Gordy needing a breather, I found another way to explore.
0:19:42 > 0:19:45OK, so I might not exactly be Clint Eastwood
0:19:45 > 0:19:48but when I saw the chance for a horse ride on the beach, I couldn't resist.
0:19:50 > 0:19:55I normally like to stick to the van but sometimes,
0:19:55 > 0:19:59when you find somewhere as amazing as this,
0:19:59 > 0:20:03it's good to try something different.
0:20:03 > 0:20:06But as much as I'd like to stay out here all day,
0:20:06 > 0:20:09I had a date with another campervan recipe.
0:20:09 > 0:20:11So it's good time to gallop back to my usual steed.
0:20:19 > 0:20:23And the van seemed to have benefited from having a rest.
0:20:23 > 0:20:26The clutch had stopped misbehaving. Dinnertime was looming
0:20:26 > 0:20:27and I'd been tipped off
0:20:27 > 0:20:30that a nearby farm rears a rare breed of pig,
0:20:30 > 0:20:32so I raced there to find myself some ingredients.
0:20:35 > 0:20:37And where there are pigs, I thought that sticky ribs
0:20:37 > 0:20:41cooked on a campfire would be perfect for tonight.
0:20:41 > 0:20:43- Hello, Scott?- How are you doing?
0:20:43 > 0:20:45'I was met by the farm owner, Scott Bremner.'
0:20:45 > 0:20:47Bonnie said I should come and say hello.
0:20:47 > 0:20:49You want to see the pigs.
0:20:49 > 0:20:52- Yeah, I understand you have some rare breed pigs down here.- Yeah.
0:20:52 > 0:20:55- Lying in the river over there. - Great, can we go and see them?
0:20:55 > 0:20:58- Yeah. You want to feed them?- Is it feeding time?- Yeah.- Can I help?
0:20:58 > 0:21:01- That's for the big ones.- Righty-ho.
0:21:01 > 0:21:05- The more adventurous ones, you can deal with them.- OK!
0:21:05 > 0:21:08'The sudden ruckus that started as we turned the corner,
0:21:08 > 0:21:11'told me that these pigs knew it was dinnertime.'
0:21:11 > 0:21:12So are they friendly pigs?
0:21:12 > 0:21:16- Um...it depends how nice you are to them, really.- OK.
0:21:16 > 0:21:20They're not used to contact but if you go up and give them a rub,
0:21:20 > 0:21:22they should take quite a bit...
0:21:22 > 0:21:25- Can I give it a go? Do you mind?- Go for it.
0:21:25 > 0:21:29I'm go to climb in and say hello. ..Hello, you piggies. Hello, you lot.
0:21:29 > 0:21:31Hello. Hello.
0:21:31 > 0:21:32So, what rare breed are they?
0:21:32 > 0:21:35- They're Berkshire pigs.- Right. - Berkshire breed.
0:21:35 > 0:21:38Black, white feet, white tip of the tail and a white nose.
0:21:38 > 0:21:40Are they particularly known...
0:21:40 > 0:21:43is this breed particularly known for its eating?
0:21:43 > 0:21:46It's particularly known for the pork quality.
0:21:46 > 0:21:51Um, in Japan, this breed in particular is famous.
0:21:51 > 0:21:55The Emperor of Japan, this is his favourite breed of pig.
0:21:55 > 0:21:59So lovely ribs on the side of these fantastic pigs
0:21:59 > 0:22:02that are renowned for their taste.
0:22:02 > 0:22:05Wow, I can hardly wait!
0:22:06 > 0:22:08They are lovely, aren't they? ..Hello.
0:22:08 > 0:22:12First things first, I had to give them their dinner before I got mine.
0:22:12 > 0:22:14They look hungry.
0:22:14 > 0:22:16Yeah, they're starving. Twice a day they get fed.
0:22:16 > 0:22:19Excuse me, back, pigs, you lot.
0:22:19 > 0:22:20There we go.
0:22:20 > 0:22:25These ones are slightly overweight, to what we would take them to.
0:22:25 > 0:22:29We're about a month behind in our taking them to slaughter.
0:22:29 > 0:22:34So, these ones have got a bit extra in their lifetime here.
0:22:38 > 0:22:40- Do they have names?- No, no.
0:22:40 > 0:22:45The first two we did, we called Rodney and Del Boy
0:22:45 > 0:22:46after the Trotters.
0:22:46 > 0:22:48The Trotters!
0:22:49 > 0:22:51These guys are free range -
0:22:51 > 0:22:53will it make a difference to the taste?
0:22:53 > 0:22:54Yeah, we think it does.
0:22:54 > 0:22:59I mean, they've got vegetation in there that they can feed on as well.
0:22:59 > 0:23:02We believe it makes such a difference to the taste.
0:23:02 > 0:23:06It does take longer to get them to weight for the pork
0:23:06 > 0:23:09but we think it's worth it because it's far superior
0:23:09 > 0:23:13to what you can buy in a supermarket.
0:23:13 > 0:23:15I mean, people who haven't tasted this I would say
0:23:15 > 0:23:19don't really know what proper pork tastes like.
0:23:19 > 0:23:22Right, OK. I've never tasted this kind of pork before so, um,
0:23:22 > 0:23:28I'm looking forward to it, see if the difference is in the taste. Fantastic.
0:23:29 > 0:23:34It seemed like I was the only one who hadn't had their dinner yet.
0:23:34 > 0:23:37Even the hens were getting involved.
0:23:37 > 0:23:40So, as Scott kindly gave me a selection of ribs from these
0:23:40 > 0:23:43wonderful pigs, I decided to head back down
0:23:43 > 0:23:47to the edge of the beach and have myself a little campervan camp fire.
0:23:49 > 0:23:53Because I had Scott's permission to light this open fire, I decided
0:23:53 > 0:23:57to ditch the bucket barbecue and cook straight on the flames.
0:23:57 > 0:23:59So, I've got this wonderful piece of meat.
0:23:59 > 0:24:02I'm just going to keep it simple as usual.
0:24:02 > 0:24:06And cook it over an open fire and use my secret weapon,
0:24:06 > 0:24:09a little smoked paprika rub and some salt and pepper.
0:24:09 > 0:24:10That's all.
0:24:10 > 0:24:13And it should come up an absolute treat.
0:24:14 > 0:24:18The paprika rub is just a simple as it sounds.
0:24:18 > 0:24:21I just ground up some salt and pepper, added the paprika,
0:24:21 > 0:24:24scored the meat and rubbed it on.
0:24:31 > 0:24:34Once I had done that on both sides, and the fire had cooled down,
0:24:34 > 0:24:38I wrapped the ribs in foil and bunged them on.
0:24:40 > 0:24:43Sticky ribs with a spicy paprika rub.
0:24:46 > 0:24:49My guests and hosts for the night, Scott and his partner Bonnie,
0:24:49 > 0:24:52arrive just in time with a basket of goodies.
0:24:52 > 0:24:54- Hi, guys.- Hello.- How you doing?
0:24:54 > 0:24:58- Wow, what have you brought?- We've brought a couple of goodies.
0:24:58 > 0:25:03- Oh, wow.- Ribs...- Oh goodness me! - ..ribs and beetroot and salad
0:25:03 > 0:25:06- and there's lots of other things as well.- Fantastic!
0:25:06 > 0:25:08Thank you so much. Come on in.
0:25:08 > 0:25:12'Scott and Bonnie brought me the perfect thing to do with these ribs,
0:25:12 > 0:25:15'some really fresh salad and peppery radishes.
0:25:15 > 0:25:17'But as the ribs still needed a few minutes,
0:25:17 > 0:25:20'I had time to talk about what I love - campervans.'
0:25:20 > 0:25:25And do you get many vans like mine down here?
0:25:25 > 0:25:28This year, we've noticed there's been an up in vans.
0:25:28 > 0:25:31Last year, we didn't have quite so many but this year,
0:25:31 > 0:25:36there's been a bit more so I think people are definitely going out
0:25:36 > 0:25:40more in their own country, due to financial climate.
0:25:40 > 0:25:43- We've noticed an up in vans and tourers.- Good.
0:25:43 > 0:25:47It really is the perfect way to get around and take your house with you, you know.
0:25:47 > 0:25:49Weapon of choice?
0:25:49 > 0:25:52'Much as I'd like to chat campervan all day,
0:25:52 > 0:25:54'I was raring to see how these ribs turned out.'
0:25:56 > 0:25:57They're looking pretty good.
0:25:59 > 0:26:01Yeah, that looks pretty good.
0:26:01 > 0:26:03'So, with Scott's seal of approval,
0:26:03 > 0:26:08'the foil came off for a final browning before they were ready.
0:26:08 > 0:26:12'Perfect timing to prepare the salad with some thinly sliced radishes.'
0:26:12 > 0:26:15- You obviously... you love your food.- Yeah.
0:26:15 > 0:26:17And you clearly love your pigs.
0:26:17 > 0:26:22Was there ever a time when you felt that you couldn't have done this?
0:26:22 > 0:26:27Not really because pork is one of the...
0:26:27 > 0:26:31Pigs, generally in farming, are one of the most abused animals.
0:26:31 > 0:26:34I can sleep at night knowing that's had a good life.
0:26:34 > 0:26:37I can completely relate to that. I mean, you know,
0:26:37 > 0:26:39knowing where it comes from
0:26:39 > 0:26:41and knowing what it's been through is great.
0:26:41 > 0:26:45I get more upset that I've made something and it burns,
0:26:45 > 0:26:47Then I feel, "Oh, no, that's a waste".
0:26:47 > 0:26:49That upsets me more than eating it.
0:26:49 > 0:26:52So I'll try not to upset you buy checking these ribs!
0:26:52 > 0:26:53No pressure!
0:26:53 > 0:26:56'Hopefully there wouldn't be any tears from Bonnie,
0:26:56 > 0:26:59'as I really hoped I had done these ribs justice.
0:26:59 > 0:27:00'And from the looks of it,
0:27:00 > 0:27:03'they were just about ready to come off the fire.'
0:27:04 > 0:27:07Well-done ribs, from rare-breed pigs,
0:27:07 > 0:27:10served with a simple radish and feta tossed salad.
0:27:13 > 0:27:15Really good.
0:27:15 > 0:27:20They're not too spicy and they're full of flavour and...delicious.
0:27:22 > 0:27:24- Sticky fingers.- I know!
0:27:24 > 0:27:27'So it was a resounding, sticky thumbs-up from the experts
0:27:27 > 0:27:29'and I couldn't agree more.'
0:27:29 > 0:27:31Goodness me.
0:27:32 > 0:27:36You feel like a cowboy, don't you?
0:27:36 > 0:27:39You've done the horse riding, now you have to do the barbecue.
0:27:39 > 0:27:42On the wild east coast of Scotland.
0:27:42 > 0:27:46'With no shortage of seconds, I suspected it would be some time
0:27:46 > 0:27:50'before we went riding off into the sunset.'
0:27:51 > 0:27:54Next time on One Man And His Campervan,
0:27:54 > 0:27:58I go to glorious west Scotland, where I go hunting for my food
0:27:58 > 0:28:01but I'm not sure I can actually do the deed.
0:28:01 > 0:28:04I still haven't decided whether or not I've got the heart
0:28:04 > 0:28:06or the stomach to take that final shot.
0:28:06 > 0:28:08I feel like a merman.
0:28:08 > 0:28:11I reveal one of the more novel ways of fishing,
0:28:11 > 0:28:12with rather mixed results.
0:28:14 > 0:28:18And as I host my first ever campervan dinner party,
0:28:18 > 0:28:22I'll be showing you that comfort is as important as the food.
0:28:22 > 0:28:27It's great food but I have to say, this chair's a little low!
0:28:27 > 0:28:30Subtitles by Red Bee Media Ltd
0:28:30 > 0:28:33E-mail subtitling@bbc.co.uk