0:00:02 > 0:00:04He's Brian Turner...
0:00:04 > 0:00:06And she's Janet Street-Porter.
0:00:06 > 0:00:09I'm passionate about walking.
0:00:09 > 0:00:13These feet have taken me the length and breadth of Great Britain.
0:00:14 > 0:00:16I've been privileged to cook all round the world,
0:00:16 > 0:00:18but it's Britain that I love.
0:00:18 > 0:00:22Fabulous produce, great ingredients, right here on the doorstep.
0:00:23 > 0:00:27We're joining forces to explore Britain's rich heritage...
0:00:28 > 0:00:32..and the landscape that's given us such wonderful produce.
0:00:33 > 0:00:34He's in charge of the food.
0:00:34 > 0:00:36And guess what?
0:00:36 > 0:00:38She's in charge of everything else.
0:00:38 > 0:00:39This is...
0:00:39 > 0:00:42A Taste Of Britain!
0:00:45 > 0:00:47Today, we're in East Sussex,
0:00:47 > 0:00:51where our culinary and cultural voyage of discovery begins
0:00:51 > 0:00:53in the beautiful town of Rye...
0:00:53 > 0:00:56...famous for its quaint streets, delicious seafood
0:00:56 > 0:00:59and world-renowned lamb.
0:00:59 > 0:01:01Situated in the south-east of Britain,
0:01:01 > 0:01:04East Sussex is blessed with picturesque countryside
0:01:04 > 0:01:07and steeped in history.
0:01:07 > 0:01:10'Local treasures include Rye's famous scallops
0:01:10 > 0:01:13'and we're getting top tips on how to cook them...'
0:01:13 > 0:01:15..the healthy way, ha-ha!
0:01:15 > 0:01:18I just like to sear them in a bit of butter and oil...
0:01:18 > 0:01:19Can I say something?
0:01:19 > 0:01:21No, you can't, I know what you're going to say!
0:01:21 > 0:01:24He didn't say the word cream! Thank you, John.
0:01:24 > 0:01:28'I'll be packing a punch on a visit to a local bakery.'
0:01:28 > 0:01:31So I just imagine this is somebody that I'm working with
0:01:31 > 0:01:34who's particularly annoying me.
0:01:35 > 0:01:39Along the way, we'll be looking out for the perfect ingredient
0:01:39 > 0:01:42for a celebratory dish that sums up the taste of the region.
0:01:42 > 0:01:46I am salivating. I can feel my jaws, just talking about it.
0:01:49 > 0:01:53So here we are, our taste of Britain today is East Sussex.
0:01:53 > 0:01:56- It's fabulous.- The history is great and I'm glad I've got you here,
0:01:56 > 0:01:59my chief historian, geographician, or whatever you call yourself...
0:01:59 > 0:02:02- I think you'd say brains. - OK, if you say so.
0:02:02 > 0:02:05But what I can see, look, Romney Marsh is over there.
0:02:05 > 0:02:06Those wonderful lamb...
0:02:06 > 0:02:09and just down there, I can see where the scallop boats go out.
0:02:09 > 0:02:12In fact, I'm not sure... I can see one coming back.
0:02:12 > 0:02:14- Do you like scallops? - I love 'em!
0:02:14 > 0:02:17I'm going to do something really rich and wonderful,
0:02:17 > 0:02:20- cos I know you like rich food, butter, cream...- I'm a little bit...
0:02:20 > 0:02:22No, no, Brian, stop right there! Let's have the scallops.
0:02:22 > 0:02:24Trust me, trust me, you're going to do it.
0:02:28 > 0:02:31'Well, Mr Turner's got a battle on his hands if he thinks
0:02:31 > 0:02:35'he'll be able to convert me into a butter and cream addict.
0:02:35 > 0:02:39'If there's one thing we can agree on, however...'
0:02:39 > 0:02:43..it's the beauty and quaint charm of this ancient coastal town.
0:02:48 > 0:02:52- Now, Brian, can you read maps? No?- Absolutely not.
0:02:52 > 0:02:57Well, there we are, Rye, and the thing is, Rye's very, very compact.
0:02:57 > 0:03:01It stands right up on top of a hill and there's smuggling tunnels
0:03:01 > 0:03:05linking this old pub with one over there, and smugglers used to bring
0:03:05 > 0:03:08stuff straight in from the boats under the town...
0:03:08 > 0:03:10How do you know that? You weren't there.
0:03:10 > 0:03:13No, I wasn't there, Brian, I'm just brilliant.
0:03:17 > 0:03:20- There's nobody around at all.- But you can see why tourists come here.
0:03:20 > 0:03:23I mean, there's a house down there called The House Opposite.
0:03:23 > 0:03:25"Where do you live?" "The House Opposite!"
0:03:25 > 0:03:30Everything here has to conform to loads of rules and regulations
0:03:30 > 0:03:32and that's why it looks so perfect!
0:03:32 > 0:03:34And this house, Lamb House,
0:03:34 > 0:03:38is where Henry James, the American author, lived.
0:03:38 > 0:03:42- It's a fabulous house, isn't it? - It's lovely, isn't it, eh?
0:03:42 > 0:03:45But the beauty, for me, is not just what we see here.
0:03:45 > 0:03:47It's that they have some great produce around here.
0:03:47 > 0:03:51There's a man that brings in scallops which are fantastic, I'm told.
0:03:51 > 0:03:54I've never had scallops from Rye, so it's going to be a first.
0:03:54 > 0:03:58But can you just slow down on the cream, the butter...?
0:03:58 > 0:04:00This is the moment, Janet Street-Porter,
0:04:00 > 0:04:02when you are going to be converted.
0:04:02 > 0:04:03This is actually going to be...
0:04:03 > 0:04:05It's wonderful richness, but just a small amount.
0:04:05 > 0:04:08It's a little bit sweet and fresh and all of that...
0:04:08 > 0:04:10Yeah, yeah, yeah, I hear what you're saying,
0:04:10 > 0:04:11but I don't want a heart attack!
0:04:14 > 0:04:19This fortified hilltop town was once surrounded by the sea.
0:04:19 > 0:04:23And although the salt marsh now separates it from the coast,
0:04:23 > 0:04:26fishing is still key to the local way of life.
0:04:26 > 0:04:29The scallops fished from the waters of Rye Bay have gained
0:04:29 > 0:04:33a worldwide reputation for their superior taste and quality.
0:04:33 > 0:04:36So when it comes to sampling a flavour of East Sussex,
0:04:36 > 0:04:39I can't think of any better ingredient
0:04:39 > 0:04:41for our first taste of the region...
0:04:41 > 0:04:46together with a few knobs of butter, of course, just to annoy Janet.
0:04:46 > 0:04:49The scallop season runs from December through to May
0:04:49 > 0:04:54and on a good day, up to 6,000 are bagged up from the boats here.
0:05:01 > 0:05:05No-one knows more about them than Rye fishmonger John Botterell.
0:05:05 > 0:05:08He sources only the very best of these succulent shellfish
0:05:08 > 0:05:11from a handful of local fishermen.
0:05:11 > 0:05:15Why is it that these Rye scallops are so famous?
0:05:15 > 0:05:17What is it about their reputation?
0:05:17 > 0:05:20I think the thing you've got to take into account is
0:05:20 > 0:05:23here, the water really does bore up through the channel
0:05:23 > 0:05:26and it just makes the water very nutrient-rich.
0:05:26 > 0:05:28These are big scallops, aren't they?
0:05:28 > 0:05:31I mean, I'm looking at these and they're chunky scallops.
0:05:31 > 0:05:34They look fantastic, but often you go to a fishmongers
0:05:34 > 0:05:37and you're getting offered scallops that are really rinky-dink things.
0:05:37 > 0:05:39These are jumbo scallops.
0:05:39 > 0:05:41These are king scallops and these are small, the scallops.
0:05:41 > 0:05:44- They're really fresh, those, aren't they? Caught this morning?- Yeah.
0:05:44 > 0:05:48'John's prepared these delicious beauties for Brian to cook
0:05:48 > 0:05:51'and I can't wait to taste them.
0:05:51 > 0:05:55'But if I'm going to convince Janet that they're at their best cooked
0:05:55 > 0:05:59'with butter and cream, I'm going to need an expert to back me up.'
0:05:59 > 0:06:02What's your favourite way to eat scallops? Your personal one?
0:06:02 > 0:06:05I just like to sear them in a bit of butter and oil
0:06:05 > 0:06:08with a few cubes of natural smoked haddock.
0:06:08 > 0:06:10Smoked haddock? That sounds nice.
0:06:10 > 0:06:12- Can I say something?- No, you can't. I know what you're going to say!
0:06:12 > 0:06:15He didn't say the word cream! Thank you, John.
0:06:15 > 0:06:17No, I never use cream.
0:06:17 > 0:06:20Fine, so I'm going to show you a different way to do them today
0:06:20 > 0:06:21with a bit of cream.
0:06:21 > 0:06:24He didn't mention cream, John didn't mention cream!
0:06:24 > 0:06:26- It doesn't matter. - Can I just shake your hand?
0:06:26 > 0:06:28Listen, I've seen some sea purslane over there.
0:06:28 > 0:06:30We're going to use that for later on.
0:06:30 > 0:06:32John, thank you very much, we'll see you later.
0:06:32 > 0:06:34'Well, that's round one to me,
0:06:34 > 0:06:39'but I've got a feeling that the battle of the butter isn't over yet.
0:06:39 > 0:06:42'A far healthier ingredient is sea purslane,
0:06:42 > 0:06:46'another local delicacy that grows here on the beach.
0:06:46 > 0:06:51'We should pick it whilst we see it, as it's an excellent local ingredient
0:06:51 > 0:06:53'to include in my celebratory dish later.'
0:06:53 > 0:06:57- Like this?- Yeah, that's it.
0:06:57 > 0:06:59- Yeah.- How much of it do you need? - That's fine, yeah.
0:06:59 > 0:07:02'We'll keep the purslane for the final recipe,
0:07:02 > 0:07:05'but now it's time to get on with cooking our scallops.
0:07:07 > 0:07:11'While I'll be keeping a beady eye out for any sly additions
0:07:11 > 0:07:12'of the dairy variety.'
0:07:17 > 0:07:23'I suspect Brian's already plotting a few sneaky ways to distract me.'
0:07:23 > 0:07:25I thought, to make life easier,
0:07:25 > 0:07:29we'd use some local Chapel Down sparkling wine.
0:07:29 > 0:07:32This wonderful sparkling wine, it's seven miles down the road
0:07:32 > 0:07:35and if I can see how to open it, I would feel less embarrassed.
0:07:35 > 0:07:36Do you want me to do that, Brian?
0:07:36 > 0:07:38Why don't you do that? That's marvellous.
0:07:38 > 0:07:41Just be careful where you point it. You're more used to it than I am.
0:07:41 > 0:07:44The reason I'm choosing this is cos I know that you regularly have
0:07:44 > 0:07:46champagne or sparkling wine left in the fridge.
0:07:46 > 0:07:47This is a great way to use it.
0:07:47 > 0:07:50Whilst you're doing that, my lady,
0:07:50 > 0:07:52let me put a little bit of oil into this.
0:07:52 > 0:07:55I think getting the wine was a brilliant idea.
0:07:55 > 0:07:58You might have softened me up,
0:07:58 > 0:08:02but I can see, Brian, an awful lot of cream in that bottle there.
0:08:02 > 0:08:04Really, that's just for show, is that.
0:08:04 > 0:08:06We're not going to put that much in.
0:08:06 > 0:08:10- Lovely. Right, OK.- Expert. Oh!
0:08:10 > 0:08:12I love the modesty of the lady.
0:08:12 > 0:08:16You pour it sideways. Brian, you just splooshed it!
0:08:16 > 0:08:17Can I have a bit more?
0:08:17 > 0:08:19- You can have a bit more.- Thank you.
0:08:19 > 0:08:22Right, I'm going to take some flour and some turmeric
0:08:22 > 0:08:23to give this a bit of colour.
0:08:23 > 0:08:28- Brian, cheers.- Salute. - I'm working, you sit down, Duchess.
0:08:28 > 0:08:31And a little bit of salt goes in there, just to season our scallops.
0:08:31 > 0:08:35Brian, I'm just looking after that, if that's all right with you?
0:08:35 > 0:08:36What a nice lady you are.
0:08:36 > 0:08:39I'm going to take a bit of butter with the oil...
0:08:39 > 0:08:41and then we take these scallops.
0:08:41 > 0:08:46Lovely side, into a bit of it and then tap of the excess
0:08:46 > 0:08:48and we put them into the pan.
0:08:48 > 0:08:50You don't want to mess about with it,
0:08:50 > 0:08:52just put it in there and leave it.
0:08:52 > 0:08:55If I was doing this at home, wouldn't I just dust them all up
0:08:55 > 0:08:57and put them all in at the same time?
0:08:57 > 0:09:00Well, you might, but the problem with that, of course,
0:09:00 > 0:09:02is that the moisture doesn't help by sitting there.
0:09:02 > 0:09:05You remember which order you put them in
0:09:05 > 0:09:07because in that order you turn them over.
0:09:08 > 0:09:11Just look at those! Isn't that wonderful?
0:09:11 > 0:09:13Yeah. I notice an awful lot of butter in there, Brian.
0:09:13 > 0:09:15No, no, there's not a lot!
0:09:15 > 0:09:18So the next thing we do is we get the sauce on the go.
0:09:18 > 0:09:21Take a shallot, there's a lovely big shallot,
0:09:21 > 0:09:24and just finely shred them...
0:09:24 > 0:09:26into there.
0:09:26 > 0:09:28This goes into the pan.
0:09:28 > 0:09:29A bit of butter goes in there as well,
0:09:29 > 0:09:31because that's good for flavour...
0:09:31 > 0:09:34Hang on a minute! That was another three knobs of butter!
0:09:34 > 0:09:36I wouldn't worry about that butter at all, it's going to be lovely.
0:09:36 > 0:09:40No colour in there. Then... Can I have that bottle back, please?
0:09:40 > 0:09:42I'm going to take it away from the heat
0:09:42 > 0:09:45and then quickly put the remnants of last night's wine in there.
0:09:45 > 0:09:47There you go, that's lovely. Thank you very much.
0:09:47 > 0:09:50And give that a quick stir and let that reduce.
0:09:50 > 0:09:52I'm also going to put some chicken stock in there,
0:09:52 > 0:09:56it makes it less gelatinous and it gives it a really lovely flavour.
0:09:56 > 0:09:58Now we can take these out
0:09:58 > 0:10:01and you just feel that they're actually cooked.
0:10:01 > 0:10:05- They start to... Not toughen up... - So they're firm but not hard?
0:10:05 > 0:10:07No, not hard at all, no.
0:10:07 > 0:10:10These scallops have done a really, really good job.
0:10:10 > 0:10:12- They haven't shrunk, have they? - Well, he said that as well.
0:10:12 > 0:10:16Now that pan's nice and hot, we put this in here...
0:10:19 > 0:10:24Cos all we want to do is reduce the liquor, but concentrate the flavour.
0:10:24 > 0:10:28This, dear lady, is the moment you've been waiting for.
0:10:28 > 0:10:29Cream!
0:10:29 > 0:10:32British double cream. That goes in.
0:10:32 > 0:10:34- Oops!- No, Brian! Enough!
0:10:36 > 0:10:38You're not the only lady to say that to me.
0:10:38 > 0:10:41Look at that lovely colour now, so all the turmeric from the scallops,
0:10:41 > 0:10:43all the flavour from the scallops has been washed in.
0:10:43 > 0:10:46But look how it's just starting to thicken up now, that's really
0:10:46 > 0:10:49what we want, we want to put all those flavours in together.
0:10:49 > 0:10:50So bingo, it goes on there.
0:10:50 > 0:10:53How do you stop the cream separating?
0:10:53 > 0:10:55Do not separate.
0:10:55 > 0:10:58And it's now sorted. It will not separate. Promise you.
0:10:58 > 0:11:01- Word of Brian!- Now we need to just taste this sauce,
0:11:01 > 0:11:04it's not quite the consistency that I want.
0:11:06 > 0:11:09It's moments like this when I realise just how good I am.
0:11:09 > 0:11:11That is going to be delicious.
0:11:11 > 0:11:15I'm going to season it with a bit of salt and a bit of pepper
0:11:15 > 0:11:18and at the last minute I'm going to put my watercress in there.
0:11:18 > 0:11:21However, it is just slightly thin...
0:11:21 > 0:11:23Is that a bird over there?
0:11:23 > 0:11:27- Brian, no! You can't be doing that! - No, it's fine, it's fine.
0:11:27 > 0:11:29This is enough for four of us here,
0:11:29 > 0:11:30but just watch this change colour now.
0:11:30 > 0:11:34That's what chefs do. They just put more and more butter in.
0:11:34 > 0:11:36It changes colour and it's going to shine on it now,
0:11:36 > 0:11:39so it's really for wonderful presentation.
0:11:39 > 0:11:41I've got some watercress here,
0:11:41 > 0:11:45all I did was just quickly sauteed it in a bit of bu... Oil.
0:11:45 > 0:11:48- Butter!- You could use butter.
0:11:48 > 0:11:51I've got a bit of nutmeg here which goes fantastic with that.
0:11:51 > 0:11:54I would have never of thought of that. That's brilliant.
0:11:54 > 0:11:56I've never thought of putting nutmeg with watercress.
0:11:56 > 0:11:58Now we choose these lovely scallops.
0:11:58 > 0:12:01Look at that colour, that is just delicious.
0:12:04 > 0:12:07OK, so we just put three of those on there,
0:12:07 > 0:12:10not too many cos I understand you're on a diet.
0:12:10 > 0:12:12Can you see how the sauce is now starting to thicken up?
0:12:12 > 0:12:14That's really what we wanted.
0:12:14 > 0:12:18Just taste it one more time, just look at that wonderful consistency!
0:12:18 > 0:12:19I think you're a cream addict.
0:12:19 > 0:12:22You've just got to have cream every two hours or something.
0:12:22 > 0:12:24Oh, Chef, that is...
0:12:24 > 0:12:27The reduction of that liquor is just bags of flavour.
0:12:27 > 0:12:32In goes the watercress, give it a stir round.
0:12:34 > 0:12:38Get a spoon. See how that's just come together now?
0:12:40 > 0:12:43And you're quite right, you don't want too much of this on the plate,
0:12:43 > 0:12:46just put enough. You can always serve a little bit separate
0:12:46 > 0:12:49in a sauce boat, if that's what people want.
0:12:49 > 0:12:53- So just try and be objective, if you can.- I'll cleanse my mind.
0:12:53 > 0:12:57Taste the scallops then taste it with the sauce. You can do it.
0:12:58 > 0:13:01They look delicious, I have to say, do those scallops.
0:13:01 > 0:13:05- They're really perfectly cooked. - What a nice lady you are!
0:13:07 > 0:13:09Shall I put a bit of your sauce on?
0:13:15 > 0:13:16Mmm!
0:13:19 > 0:13:22- You don't like it?- Divine! Divine! - Be serious about it.
0:13:22 > 0:13:26- I don't mind if you criticise it. - No, it's really good.
0:13:26 > 0:13:30Obviously I'm not having all that sauce. I'm just having...
0:13:30 > 0:13:32- But if you just have that...- Brian!
0:13:32 > 0:13:37You are... Can I just take your blood pressure in a minute?
0:13:37 > 0:13:41I'm having these bits, this is my favourite bit.
0:13:45 > 0:13:47Knock out!
0:13:47 > 0:13:49Well, I think that's as good as it gets.
0:13:49 > 0:13:51I think Duchess Street-Porter really likes this,
0:13:51 > 0:13:53but she's not going to admit it.
0:13:53 > 0:13:57This wonderful dish, Rye-based scallops in a wonderful creamy sauce
0:13:57 > 0:14:00with a little bit of Chapel Down sparkling wine in there
0:14:00 > 0:14:02and watercress to finish with.
0:14:05 > 0:14:08- Cheers!- Good health. - Nearly converted me.
0:14:08 > 0:14:10It'll come.
0:14:13 > 0:14:15'Well, despite all that butter and cream,
0:14:15 > 0:14:19'I have to admit Brian's scallops were pretty tasty.
0:14:19 > 0:14:21'Round two to him.'
0:14:27 > 0:14:31After all that cooking, I need a bit of relaxation.
0:14:31 > 0:14:34I've got just the thing, Brian...
0:14:34 > 0:14:40a scenic rail journey so I can point out some local historic landmarks.
0:14:40 > 0:14:44When I'm on my travels, I do like my little luxuries.
0:14:44 > 0:14:48So I wonder if it was a good idea to let Brian buy the tickets.
0:14:48 > 0:14:51Here we are, darling. Third class, looks like this is for you.
0:14:51 > 0:14:54- Third class?! - Third class, on you get, Duchess!
0:15:01 > 0:15:04- I'll just give you a little top up? - Yeah, hot water.
0:15:04 > 0:15:05That's good, thank you.
0:15:05 > 0:15:08- Anything else you'd like?- Some more cream for the duchess, could you?
0:15:08 > 0:15:10Excellent!
0:15:10 > 0:15:15The only thing that beats a steam railway journey in third class
0:15:15 > 0:15:18is a steam railway journey in first class!
0:15:18 > 0:15:21Now, the problem with steam trains is that they do send you to sleep.
0:15:21 > 0:15:23You know what's sending you to sleep, Brian?
0:15:23 > 0:15:27It's not a stream train, it's five gallons of cream
0:15:27 > 0:15:30and a couple of scones is what's sending you to sleep.
0:15:32 > 0:15:35We're travelling on board the historic East Sussex
0:15:35 > 0:15:37and Kent railway line.
0:15:37 > 0:15:39'Its beautifully restored coaches
0:15:39 > 0:15:43'and locomotives date from Victorian times.
0:15:43 > 0:15:47'The track winds its way along the banks of the River Rother
0:15:47 > 0:15:51'towards the town of Bodiam, 12 miles from Rye.'
0:15:51 > 0:15:52I love this line.
0:15:52 > 0:15:58They built it in 1903 and it was to take the hops to the factories.
0:15:58 > 0:16:02So all around here were hop fields and at the end of the summer,
0:16:02 > 0:16:06whole families would come down for their holidays and pick hops
0:16:06 > 0:16:08and then the hops would be loaded on this line.
0:16:08 > 0:16:11- Would they get paid to pick hops? - Yeah, they would.
0:16:11 > 0:16:14- So they came down to earn a bit of money...- Earn a bit of money
0:16:14 > 0:16:16and have a holiday with the kids at the same time.
0:16:16 > 0:16:18The line goes all the way to Bodiam Castle.
0:16:18 > 0:16:22It's the most beautiful castle, perfect castle.
0:16:22 > 0:16:25I've got a mate who's got a great restaurant up the road
0:16:25 > 0:16:28called The Curlew, Tony. I'm going to go see him.
0:16:28 > 0:16:30And I wonder what you're going to do there, Brian?
0:16:30 > 0:16:33It will be delicious and cooked in butter, whatever it is.
0:16:33 > 0:16:35He's a great cook.
0:16:36 > 0:16:38TRAIN WHISTLE BLOWS
0:16:41 > 0:16:44I've still got to decide on a celebratory dish
0:16:44 > 0:16:48'that best sums up the region, so I need to find some inspiration.'
0:16:48 > 0:16:52- My third class passenger. - Less of that, Brian, thank you!
0:16:52 > 0:16:55There's a food revolution going on in Britain, with chefs
0:16:55 > 0:16:59embracing their local produce, so I'm keen to find someone
0:16:59 > 0:17:02who's giving East Sussex ingredients a fresh twist.
0:17:02 > 0:17:04While Brian's on his search,
0:17:04 > 0:17:08I'm off to explore a well-known local landmark.
0:17:18 > 0:17:21I've always fancied living in a castle
0:17:21 > 0:17:26and for me, the 14th-century Bodiam Castle, alongside the River Rother,
0:17:26 > 0:17:29could have come straight out of a fairytale,
0:17:29 > 0:17:33complete with its own drawbridge and moat.
0:17:33 > 0:17:36Today, it's maintained by the National Trust
0:17:36 > 0:17:40and guide Lance Woodman has kindly agreed to give me a tour.
0:17:41 > 0:17:45It's such a perfect example of a castle, it almost looks
0:17:45 > 0:17:49like a toy castle cos its quite small and beautifully symmetrical.
0:17:49 > 0:17:52Part of its power is its archetypal shape, that you come here
0:17:52 > 0:17:54and you're already making up stories,
0:17:54 > 0:17:56because we've all got stories about castles.
0:17:56 > 0:18:00Did the original owners of the castle keep fish in the moat?
0:18:00 > 0:18:03- No, this beautiful moat was our sewer.- It's a sewer?!
0:18:03 > 0:18:07All the toilets emptied into it. There are fish ponds further off.
0:18:07 > 0:18:10Oh, my goodness. So it probably stank in the summer!
0:18:14 > 0:18:16So in this central courtyard,
0:18:16 > 0:18:19was there a kind of division of accommodation?
0:18:19 > 0:18:20Absolutely, yes.
0:18:20 > 0:18:22All the fine people live over this side,
0:18:22 > 0:18:25where you can see the lovely fireplaces in the walls
0:18:25 > 0:18:27- and the big windows.- Yes.
0:18:28 > 0:18:30And then this side is all servants and storage.
0:18:30 > 0:18:32Much plainer, this side.
0:18:37 > 0:18:39This is a pretty big kitchen.
0:18:39 > 0:18:42It is, yes, and two enormous fireplaces.
0:18:42 > 0:18:43So they cooked over these fires?
0:18:43 > 0:18:45They have two different functions.
0:18:45 > 0:18:47This is the pottage fire,
0:18:47 > 0:18:50so pots, pans, kettles and cauldrons simmering away,
0:18:50 > 0:18:51saucerer working in the corner.
0:18:51 > 0:18:55A saucerer? You mean a low grade operative. A peasant.
0:18:55 > 0:18:57A saucerer is a skilled job,
0:18:57 > 0:18:59because you're making these really exotic sauces.
0:18:59 > 0:19:01Would they have had a head chef?
0:19:01 > 0:19:03Yes. They'd be called the cook,
0:19:03 > 0:19:05but mostly they just shout at people, swear at them.
0:19:05 > 0:19:07Bit like me, then.
0:19:07 > 0:19:08- HE LAUGHS - Yes, absolutely!
0:19:11 > 0:19:14Bodiam Castle's location was originally chosen to protect
0:19:14 > 0:19:18England's south coast from raids by the French.
0:19:18 > 0:19:22And its 20-metre high tower was once a look-out,
0:19:22 > 0:19:26which still provides stunning views across the countryside.
0:19:28 > 0:19:30Oh, wow, this is amazing.
0:19:37 > 0:19:38What a view!
0:19:38 > 0:19:40Top of the world.
0:19:40 > 0:19:43Now, over this side I've got the courtyard.
0:19:43 > 0:19:48You can clearly see how many floors the castle had.
0:19:48 > 0:19:52- I'd be so at home here. - Well, you're very welcome!
0:19:52 > 0:19:54Yeah, but I want it restored.
0:19:54 > 0:19:58And a full team of cooks, sauciers, or whatever they're called!
0:19:58 > 0:19:59- Saucerers?- Saucerers, yes.
0:19:59 > 0:20:03- I'll put in a request for you.- Yeah.
0:20:05 > 0:20:09While the duchess dreams of being lady of the manor,
0:20:09 > 0:20:12I'm going to meet a young chef who's doing great things
0:20:12 > 0:20:14with regional ingredients.
0:20:14 > 0:20:18Tony Parkin at The Curlew in Bodiam is fast gaining a great reputation,
0:20:18 > 0:20:20so I've asked him to make a dish
0:20:20 > 0:20:23to showcase local delicacies fit for Janet.
0:20:24 > 0:20:25Chef.
0:20:25 > 0:20:28- How are you?- I'm good, yourself? - Very well, thank you.
0:20:28 > 0:20:30Good to see you. Got a Michelin star, I hear.
0:20:30 > 0:20:32- Yeah, yeah.- You must be chuffed to bits about that?
0:20:32 > 0:20:34Yeah, I mean, obviously we've got to retain it,
0:20:34 > 0:20:37- but I'm really, really happy with it.- Fantastic!
0:20:37 > 0:20:39So what dish are you going to cook for us today?
0:20:39 > 0:20:41Today I'm going to cook roasted veal sweetbreads
0:20:41 > 0:20:45with local wild garlic, nasturtium and almonds.
0:20:48 > 0:20:51Right, so first of all, we've got a nice hot pan.
0:20:51 > 0:20:53Veal sweetbread, nice big loaves.
0:20:53 > 0:20:56Those are just beautiful-looking, I've got to say.
0:20:56 > 0:20:58These have just been blanched and peeled,
0:20:58 > 0:21:00cos there's a sinew that runs all the way through them.
0:21:00 > 0:21:03'These calves' sweetbreads that Tony is using in his recipe
0:21:03 > 0:21:05'are the glands of calves, sourced locally.'
0:21:05 > 0:21:08In butchers these days, they're quite a speciality ingredient,
0:21:08 > 0:21:12so getting hold of it is quite difficult, actually.
0:21:12 > 0:21:14So we season that just with salt, not pepper.
0:21:14 > 0:21:17With this dish, we need to really hard-roast it
0:21:17 > 0:21:20to get a nice caramelisation, so that'll go straight in.
0:21:20 > 0:21:22Smoking hot.
0:21:22 > 0:21:24Then after that, I'll just baste it in a lot of butter.
0:21:24 > 0:21:27I'm glad you said that! I was hoping for that.
0:21:27 > 0:21:29Butter really lifts that wonderful flavour.
0:21:29 > 0:21:32Completely, and it brings out a nice richness and colour to it.
0:21:32 > 0:21:34With sweetbreads, you need to get that colour on it.
0:21:34 > 0:21:37Need to get it on there to get that flavour out.
0:21:37 > 0:21:40There we go, foaming butter. I do put quite a lot in.
0:21:40 > 0:21:42Deep-fried in butter!
0:21:42 > 0:21:44People don't have to use as much butter as that, do they?
0:21:44 > 0:21:46No, not at all. That was just for you, Brian!
0:21:46 > 0:21:48Thank you very much!
0:21:50 > 0:21:52So we are going to allow that to rest on the side.
0:21:52 > 0:21:55I have a friend with me, Janet Street-Porter,
0:21:55 > 0:21:57and she doesn't like butter and she doesn't like cream.
0:21:57 > 0:21:59She limits herself, I promise you...
0:21:59 > 0:22:01I hope nobody's listening.
0:22:01 > 0:22:03She just has that little bit of butter a day.
0:22:03 > 0:22:05And she won't allow herself any more,
0:22:05 > 0:22:09so everything I give her, I'm giving her bags of butter with it!
0:22:09 > 0:22:12'Now, Janet, before you have a heart attack,
0:22:12 > 0:22:15'you'll be pleased to know Tony prides himself
0:22:15 > 0:22:19'on also using as many fresh, natural ingredients as possible.'
0:22:19 > 0:22:22Over the year, what kind of things do you forage around here?
0:22:22 > 0:22:24We get a lot of stuff like nasturtium, woodruff.
0:22:24 > 0:22:27My boss gets wild garlic on his way to work in the morning,
0:22:27 > 0:22:29- which is good.- This is lovely.
0:22:29 > 0:22:32I promise you, ten years ago in this country,
0:22:32 > 0:22:35they never talked about wild garlic, it was always there.
0:22:35 > 0:22:37And now suddenly we're like, hang on a sec,
0:22:37 > 0:22:39it's cheaper, better, fresher...
0:22:39 > 0:22:41- wonderful!- Amazing.
0:22:41 > 0:22:44So what we are going to do is finish the dish now.
0:22:44 > 0:22:47So broccoli puree, that's just gently warming.
0:22:47 > 0:22:49What we'll do with that is...
0:22:49 > 0:22:50A nice blob of that.
0:22:53 > 0:22:56So here we've got some amazing new season purple sprouting broccoli,
0:22:56 > 0:22:59so that literally goes in there only for about 30 seconds.
0:22:59 > 0:23:01And that's just water...
0:23:01 > 0:23:04That's just water and your favourite, butter,
0:23:04 > 0:23:05and a little bit of salt.
0:23:05 > 0:23:07What we do with these is literally just wilt them down.
0:23:07 > 0:23:10They're pretty much cooked now.
0:23:10 > 0:23:13Wild garlic goes in, spinach, literally just wilt them.
0:23:15 > 0:23:17Sweetbread.
0:23:17 > 0:23:19That looks really delicious.
0:23:29 > 0:23:31Wild garlic draped on top.
0:23:31 > 0:23:33That almond granola just gives it a bit of texture,
0:23:33 > 0:23:35but also enhances the broccoli.
0:23:35 > 0:23:38Wild garlic oil, nice bright colour.
0:23:38 > 0:23:40Nice peppery nasturtium.
0:23:41 > 0:23:43An artist at work.
0:23:48 > 0:23:52A study in green with calves' sweetbreads.
0:23:54 > 0:23:56Fantastic, Chef!
0:23:56 > 0:23:58- I look forward to tasting it.- Good.
0:23:58 > 0:24:02'Tony's modern presentation gets high marks from me...
0:24:02 > 0:24:06'but will Janet think his recipe tastes as good as it looks?'
0:24:06 > 0:24:09I want to sample everything East Sussex has to offer
0:24:09 > 0:24:12on our culinary tour of the county.
0:24:12 > 0:24:17Tony's got a great reputation and he uses some challenging ingredients
0:24:17 > 0:24:19so I'm looking forward to this...
0:24:19 > 0:24:20Well, I think!
0:24:20 > 0:24:22So, Brian, what are we going to taste?
0:24:22 > 0:24:25I'm going to wait till you've tasted it before I tell you,
0:24:25 > 0:24:26but you are going to love it.
0:24:26 > 0:24:28- I mean, it's your kind of dish. - That's worrying me.
0:24:28 > 0:24:30Well, you should be worried!
0:24:30 > 0:24:32You've got a suspicion it's something I haven't eaten before.
0:24:32 > 0:24:36I did I'm A Celebrity, I've eaten a lot of weird things in the jungle.
0:24:36 > 0:24:38I didn't watch it. It's nothing like...
0:24:38 > 0:24:39I tell you what, I love this.
0:24:41 > 0:24:43- Hi, Tony.- Hi, guys. How are you?
0:24:43 > 0:24:46- There you go, guys. Enjoy! - Thank you.- Thank you.
0:24:51 > 0:24:55- What do you think of the colour? - Colour is fantastic!
0:24:55 > 0:24:58And it's green, it's your colour.
0:24:58 > 0:25:00What are these little flowers?
0:25:00 > 0:25:02He's got nasturtium flowers in there
0:25:02 > 0:25:04and he's got rosemary flowers in there.
0:25:04 > 0:25:07- What's this down the bottom? - Have a taste.- Brian!
0:25:07 > 0:25:09That's sweetbread.
0:25:09 > 0:25:13- I've never eaten a sweetbread. - Get on with it, then!
0:25:13 > 0:25:18So at the age of 67, I'm going be... It's a lifetime first!
0:25:19 > 0:25:21Don't eat it all, cos I want some.
0:25:23 > 0:25:24Please.
0:25:24 > 0:25:27Why, if you've never tasted it, why are you saying you don't like it?
0:25:27 > 0:25:29That is so childish.
0:25:29 > 0:25:30- Come on.- I'm not going to look.
0:25:30 > 0:25:33- Don't look, then. - Pretend you're in the jungle.
0:25:42 > 0:25:45- Tastes fantastic!- Good girl.
0:25:45 > 0:25:48I feel like I've passed my driving test all over again!
0:25:48 > 0:25:50Don't you think it's good that suddenly you've found something
0:25:50 > 0:25:53that you've always thought you wouldn't like...?
0:25:53 > 0:25:55- It's amazing.- Flavours great.
0:25:55 > 0:25:58I don't like looking at them, I wouldn't mind a modesty screen.
0:25:58 > 0:26:02- Well done.- Really delicious. - Local produce.
0:26:02 > 0:26:06God, there's not a lot of things I haven't done at my age.
0:26:06 > 0:26:07We won't go into that right now.
0:26:10 > 0:26:14'Well, Brian, you've yet to convince me about butter,
0:26:14 > 0:26:17'but you've definitely won me over with the sweetbreads.'
0:26:19 > 0:26:22There's a long heritage of craftsmen creating delicious food
0:26:22 > 0:26:24in this part of East Sussex
0:26:24 > 0:26:27and I've sought out bakers Liz and Rachel,
0:26:27 > 0:26:32who've invented a loaf that's fast becoming a modern classic.
0:26:32 > 0:26:36Their bakery is close to the historic castle
0:26:36 > 0:26:41that gives its name to their best-selling bread, Bodiam Brown.
0:26:41 > 0:26:44So what's this wonderful bread you make here that I've heard all about?
0:26:44 > 0:26:49Well, it's a wholemeal bread that has just four simple ingredients...
0:26:49 > 0:26:50Well, five, really.
0:26:50 > 0:26:55Wholemeal flour, salt, fresh yeast,
0:26:55 > 0:26:57and the secret ingredient, which is molasses.
0:26:57 > 0:27:01The darkness and sweetness of the molasses really offsets
0:27:01 > 0:27:05some of the local produce like the seafood we get locally
0:27:05 > 0:27:08in Hastings and Rye, the lamb, etc.
0:27:08 > 0:27:12Were the locals suspicious or was it a smash hit straightaway?
0:27:12 > 0:27:16It's not like any other bread that's really down here,
0:27:16 > 0:27:19so in the beginning it wasn't a great seller.
0:27:19 > 0:27:21- Now it's our best seller. - It's your best seller?
0:27:21 > 0:27:25So we make probably about 1,000 or 2,000 loaves a week.
0:27:25 > 0:27:27Goodness, that's a lot of bread!
0:27:27 > 0:27:29What kinds of other bread do you make as well?
0:27:29 > 0:27:32We have the traditional British loaves, the cottage and the bloomer.
0:27:32 > 0:27:34- You don't see the cottage so much any more.- This one?
0:27:34 > 0:27:35Yes, that's the one.
0:27:35 > 0:27:38I love those, they look like hats, don't they?
0:27:40 > 0:27:42I'm watching your kneading technique,
0:27:42 > 0:27:45this is where I personally chicken out.
0:27:45 > 0:27:47Shall I have a go?
0:27:47 > 0:27:51- Would you just sneer at me?- Yes. - Right, I'll take my rings off.
0:27:51 > 0:27:56- Now, just remind me...- Push one way and pull back with the other hand.
0:27:56 > 0:27:59Push against and bring it back. Yeah, good.
0:27:59 > 0:28:02The thing about wholemeal is you need to knead it
0:28:02 > 0:28:05- for about ten minutes. - Ten minutes? But what am I doing?
0:28:05 > 0:28:09- Don't be afraid of it... - You know, I did boxing.
0:28:09 > 0:28:13Just for a year, but this is much harder than boxing.
0:28:13 > 0:28:18- Boxing was easy, I just beat the trainer!- Pretend it's the trainer.
0:28:20 > 0:28:23Really push it, that's it! Push it in and pull back.
0:28:23 > 0:28:27So I just imagine this is somebody that I'm working with
0:28:27 > 0:28:30who's particularly annoying me.
0:28:30 > 0:28:34- God, I've imagined that someone! - I'll stand well back.
0:28:34 > 0:28:38I'm very, very notoriously short-tempered.
0:28:38 > 0:28:41That's perfect, look at that! Now we'll put it in the bowl
0:28:41 > 0:28:44and we'll rest it for about half an hour.
0:28:46 > 0:28:50And so here it is now, you see how much it's risen.
0:28:52 > 0:28:55That looks brilliant, it looks exactly like a haggis.
0:28:55 > 0:28:56THEY LAUGH
0:28:56 > 0:29:00They go into these proving baskets which is how you get those circles.
0:29:00 > 0:29:04- Now, if you turn out the dough upside down...- Right.- Beautiful.
0:29:04 > 0:29:06Two slashes. Hold the dough a little bit.
0:29:06 > 0:29:08I could be a killer, so I'm putting it down.
0:29:08 > 0:29:10So we are going to go to the oven.
0:29:10 > 0:29:12All right.
0:29:12 > 0:29:15- Oh, my goodness... Just slid it in? - Just slid it in, yes.
0:29:15 > 0:29:19- That's going to take half an hour. - Just long enough to have a sandwich!
0:29:19 > 0:29:23Time for a sandwich, sounds good to me.
0:29:23 > 0:29:26ALARM RINGS
0:29:26 > 0:29:30- Fabulous! I can't wait to taste it. - Don't burn your fingers.
0:29:31 > 0:29:35I always like the crust. Oh, look, the colour is fantastic!
0:29:35 > 0:29:36That's the molasses.
0:29:39 > 0:29:41Mmmm!
0:29:41 > 0:29:43You can imagine that with some nice salmon
0:29:43 > 0:29:45or even some Romney Marsh lamb, can't you?
0:29:45 > 0:29:46That is really good!
0:29:46 > 0:29:50It's sweet but not sugary. You know exactly what I mean!
0:29:50 > 0:29:54Shop-bought bread, you taste the sugar, it sticks to your teeth.
0:29:54 > 0:29:56The taste and texture of... This is real bread.
0:29:58 > 0:30:01Right, I want you to promise you're going to come to the feast,
0:30:01 > 0:30:02I demand you come!
0:30:02 > 0:30:06- Shall we bring the bread? - Yes, the bread is your entry card.
0:30:06 > 0:30:09- Right, I will just have a bit more of this.- You just enjoy!
0:30:09 > 0:30:13'Every good feast needs a main ingredient,
0:30:13 > 0:30:15'and the most celebrated product
0:30:15 > 0:30:18'in this beautiful part of East Sussex is lamb.'
0:30:21 > 0:30:24Romney Marsh is one of the largest coastal marshes in England
0:30:24 > 0:30:28and the sheep that feed here are famous for their unique flavour
0:30:28 > 0:30:32and prized by chefs worldwide.
0:30:33 > 0:30:37Local sheep farmer Frank Langrish tells me why.
0:30:38 > 0:30:40The grass and the clovers
0:30:40 > 0:30:42that grow here are unique to this area.
0:30:42 > 0:30:47These sheep have grazed here now for over 1,000 years,
0:30:47 > 0:30:50they have actually developed the grass into what turns out
0:30:50 > 0:30:51to be the good meat in the lamb.
0:30:51 > 0:30:55What you mean is they're fertilizing the grass?
0:30:55 > 0:30:58Well, it's a complete circle, yes.
0:30:58 > 0:31:02The clover that grows here provides nitrogen back into the ground
0:31:02 > 0:31:05and so the grass that grows here is very special.
0:31:05 > 0:31:08Well, I can't wait to tell Brian about that, he will be thrilled!
0:31:11 > 0:31:15Well, it certainly sounds like Romney Marsh lamb is just the thing
0:31:15 > 0:31:19to represent the flavours of East Sussex in my celebratory dish.
0:31:21 > 0:31:23To get advice on the perfect cut,
0:31:23 > 0:31:27there's no-one better locally than butcher Jamie Wickens
0:31:27 > 0:31:31who's been working with Romney Marsh lamb for over 25 years.
0:31:31 > 0:31:34- You are the Romney Marsh lamb man! - That's correct.
0:31:34 > 0:31:39What, to you, really sums up the strengths of Romney Marsh lamb?
0:31:39 > 0:31:43It turns that fantastic marsh grass into the finest meat you can buy.
0:31:43 > 0:31:48That's lovely, that! You can just see there that bit of marbling.
0:31:48 > 0:31:51The marbling through the meat enables the meat to cook
0:31:51 > 0:31:56perfectly without drying out and keeping it moist and very tender.
0:31:56 > 0:32:02And the sweetness that it gives to the lamb is incredible.
0:32:02 > 0:32:03I am salivating.
0:32:03 > 0:32:07I can feel my jaw just going there, just talking about it.
0:32:07 > 0:32:09- One more favour? - Go ahead!
0:32:09 > 0:32:13Will you come along and have a taste, and be honest, tell me
0:32:13 > 0:32:15if we have done justice to it?
0:32:15 > 0:32:17- I'll be more than happy to! - You're a gent, Jamie!
0:32:17 > 0:32:21- Thanks for your help, good on you! - Cheers!
0:32:21 > 0:32:26I'm now all set to cook a dish to celebrate this area.
0:32:26 > 0:32:30And we've invited a few locals we've met to give us their verdict.
0:32:30 > 0:32:34Right, Brian, what have you chosen for your feast that's going to
0:32:34 > 0:32:37- sum up this fabulous area? - Romney Marsh lamb.
0:32:37 > 0:32:40I've got some wonderful lamb here from Jamie's shop.
0:32:40 > 0:32:43The other thing I've got that just makes it slightly territorial
0:32:43 > 0:32:45is this stuff here.
0:32:45 > 0:32:47- Sea purslane. - How did you know that?!
0:32:47 > 0:32:50- You saw me pick it! - I saw you pick it and also
0:32:50 > 0:32:54I grow winter purslane which is, I think, in the same family.
0:32:54 > 0:32:56Not that I'm a know-all, Brian, but...
0:32:56 > 0:32:58The thing is about sea purslane it's quite salty
0:32:58 > 0:33:01because it lives in the sea, picked it from in Rye harbour
0:33:01 > 0:33:04and I'm just going to put a bit of chicken mousse in there.
0:33:04 > 0:33:08- Some minced chicken breast, probably local chicken.- Chicken mousse?
0:33:08 > 0:33:11Yeah, well, you need a little bit of just something to make it all
0:33:11 > 0:33:14work together and make it slightly different.
0:33:14 > 0:33:16What's in that chicken mousse, Brian?
0:33:16 > 0:33:17There's only a little bit of cream in there.
0:33:17 > 0:33:20This lady doesn't do lots of cream and butter.
0:33:20 > 0:33:23So when you make a chicken mousse or a chicken farce to go in here,
0:33:23 > 0:33:26I think you need to put quite a bit of salt in there.
0:33:26 > 0:33:28You need to be PC, I understand that,
0:33:28 > 0:33:30but a bit of salt because it helps to take in more cream.
0:33:30 > 0:33:32- However, on this occasion... - Ha-ha!
0:33:32 > 0:33:36- ..because I am catering for my guest...- The "C" word!
0:33:36 > 0:33:40Because I am catering for my guest over here, I'm going to put
0:33:40 > 0:33:42a limited amount of salt in there.
0:33:42 > 0:33:45I do need a little bit just to pull it all together.
0:33:49 > 0:33:52And give it a bit of a beat round.
0:33:52 > 0:33:55Then we add good old British double cream, so we beat
0:33:55 > 0:34:00a bit in there just to give it a bit of lightness and that colour.
0:34:00 > 0:34:03I never noticed those growing over there before...
0:34:03 > 0:34:05Oh, no, don't put any more cream in!
0:34:05 > 0:34:08- Just a wee bit, all right?- No! - That's OK, that's fine.
0:34:08 > 0:34:11So I've got sea purslane here so I'm going to put some of that in there.
0:34:11 > 0:34:13You've got rid of all the stalks, haven't you?
0:34:13 > 0:34:16Yeah, we picked it out and chopped it up, chopped the leaves up.
0:34:16 > 0:34:18I've also got some parsley, flat leaf parsley,
0:34:18 > 0:34:21and you beat that up there and you get it all.
0:34:21 > 0:34:23Okey-dokey. Right, so...
0:34:25 > 0:34:28This a best end neck of lamb and two of them sit like that
0:34:28 > 0:34:31on the animal, and the neck on there and head on here
0:34:31 > 0:34:32and that's how it actually works.
0:34:32 > 0:34:34Now, this is a wonderful piece of meat,
0:34:34 > 0:34:37it's got a nice covering of fat but not too extensive.
0:34:37 > 0:34:39It's quite easy to take off the bone.
0:34:39 > 0:34:43I want to keep as much fat together as I can,
0:34:43 > 0:34:46I'll get rid of some of it as we go on.
0:34:46 > 0:34:48That will make a great stock or great soup,
0:34:48 > 0:34:50mutton broth will be fantastic.
0:34:50 > 0:34:52- I'll take that home. - Right, OK.
0:34:52 > 0:34:56So this has got little layers of belly meat,
0:34:56 > 0:34:57but I don't want too much fat.
0:34:57 > 0:35:00So what I've done is trimmed off the excess meat here
0:35:00 > 0:35:01and with one of these creatures
0:35:01 > 0:35:04I've actually bashed it out
0:35:04 > 0:35:08as nice, as thin as you can. I'm not going to salt it
0:35:08 > 0:35:11but I am going to put a bit of pepper on there.
0:35:11 > 0:35:15Wonderful. And don't be too greedy here, just put enough in.
0:35:15 > 0:35:18Now, when I do this, stuffed lamb like this,
0:35:18 > 0:35:21you've got to show me how to roll it up without it squidging out the end
0:35:21 > 0:35:25because, actually, you're making like a Swiss roll, aren't you?
0:35:25 > 0:35:28- Not quite.- No, but it's the same principal.- Not quite.
0:35:28 > 0:35:29SHE LAUGHS
0:35:29 > 0:35:31You're as close as you can be!
0:35:31 > 0:35:34So the idea now is I want to have that... So, I fold that over nicely.
0:35:34 > 0:35:37Yeah, but how do you stop it running out the end?
0:35:37 > 0:35:40- Can I do this?- Yeah, sure thing.
0:35:40 > 0:35:43So about there so I've got a nice coating of fat.
0:35:43 > 0:35:46Just remember that once you've cut the fat, that's it.
0:35:46 > 0:35:48So you've got to be sure you're actually OK.
0:35:48 > 0:35:49So we will cut that.
0:35:49 > 0:35:51Do it!
0:35:51 > 0:35:56We take a couple of bits of bacon, we take a bit of string
0:35:56 > 0:35:58and we just tie this in the middle.
0:35:58 > 0:36:01It holds itself and tie it in a double knot,
0:36:01 > 0:36:03and then just trim it off.
0:36:03 > 0:36:08So I take two pieces and we cover that bit of chicken there.
0:36:12 > 0:36:15- It's a very elegant parcel. - Thank you!
0:36:15 > 0:36:17That's probably the nicest thing you've said to me!
0:36:17 > 0:36:19Yeah, because I have learnt something here
0:36:19 > 0:36:22about how you covered up the ends because when I do it
0:36:22 > 0:36:24it all squidges out and makes a horrible mess.
0:36:24 > 0:36:26Pull it tight. Twist it.
0:36:26 > 0:36:30Now, I've already got one ready that I've kept just sitting here.
0:36:30 > 0:36:32There's the same look, I've just put two extra pieces on there.
0:36:32 > 0:36:34One, two, three, four, five.
0:36:34 > 0:36:36Got the pan on here, I'm going to put a bit of oil in.
0:36:36 > 0:36:40Now, what's most important now is that we render the fat out
0:36:40 > 0:36:45where we can, it's a job that takes a bit of patience.
0:36:45 > 0:36:49And this is one of those important stages that people tend to
0:36:49 > 0:36:50get a bit bored doing and think,
0:36:50 > 0:36:52"Oh, it's a waste of time doing that."
0:36:52 > 0:36:54We put it into a pan here and I'm just going to render it
0:36:54 > 0:36:56and just keep turning it over.
0:36:56 > 0:37:00- How long for, Brian? - I'd say five or ten minutes, really.
0:37:00 > 0:37:02- Key word here is patience. - Key word is patience.
0:37:02 > 0:37:04Probably why I'm no good at it.
0:37:04 > 0:37:07Just keep turning it over, so you render all sides of the fat.
0:37:23 > 0:37:25So I'm going to take this one out now.
0:37:26 > 0:37:30I've got lots of sediment from this local lamb here, bags of flavour.
0:37:30 > 0:37:34So I'm going to get rid of some of the fat, I don't want all of it.
0:37:36 > 0:37:38Little bit of diced onion goes in there,
0:37:38 > 0:37:41not too much and that will just pick up all the flavours.
0:37:43 > 0:37:44Just a bit of stock in there
0:37:44 > 0:37:48and then I will show you my secret ingredient just to finish that off.
0:37:48 > 0:37:51- What kind of stock's that, Brian? - I'm using chicken stock.
0:37:51 > 0:37:53I'm going to put this pan on here.
0:37:53 > 0:37:55You just need to look the other way now
0:37:55 > 0:37:58- cos I'm going to put... - Can't believe it!
0:37:58 > 0:38:02- This is just very simple cabbage. - I love cabbage.
0:38:02 > 0:38:03Shredded. So do I.
0:38:03 > 0:38:05And you know so many people make such a mess of cabbage
0:38:05 > 0:38:07because they cook it for so long.
0:38:07 > 0:38:09This went into boiling salted water
0:38:09 > 0:38:11and then we took it straight back out again.
0:38:11 > 0:38:13And I'm going to add that magic ingredient,
0:38:13 > 0:38:16a wee bit of butter, just to keep you happy, dear heart.
0:38:16 > 0:38:20It's not meant to eat, for you, the butter, it's meant to heat
0:38:20 > 0:38:23the actual cabbage - that's the only reason it's there.
0:38:23 > 0:38:25Let's put a bit of salt and pepper in there,
0:38:25 > 0:38:29some lovely local sea salt, that's perfect, that's what we want.
0:38:29 > 0:38:32So you've blanched it first. See, I never blanch mine
0:38:32 > 0:38:34but I'm seeing how you do it, I'm learning.
0:38:34 > 0:38:36- Let me tell you... - See, I grow my cabbage.
0:38:36 > 0:38:39I love it so much I can't bear it to cook
0:38:39 > 0:38:41for more than about two minutes.
0:38:41 > 0:38:45The other thing I've got... These are what we call pommes fondantes,
0:38:45 > 0:38:49it's a very posh name, and it's a roast braised potato.
0:38:49 > 0:38:51And I did put a little bit of butter in there as well.
0:38:51 > 0:38:55- They're swimming in it! Swimming in it!- No! No!
0:38:55 > 0:38:58One thing I just would like to say, when you cut the string,
0:38:58 > 0:39:02hopefully, that bit of fat around it won't go bing and open up!
0:39:02 > 0:39:04JANET LAUGHS
0:39:04 > 0:39:06We want to have a really nice shape.
0:39:06 > 0:39:09And I'm going to put a bit of that potato stock in there
0:39:09 > 0:39:11because potato helps to...
0:39:13 > 0:39:14They're all laughing!
0:39:14 > 0:39:17Potato helps to thicken the gravy up...
0:39:17 > 0:39:20I can't believe it!
0:39:20 > 0:39:22I only cook with olive oil!
0:39:22 > 0:39:23Right, here we go. Now, look.
0:39:23 > 0:39:25- This...- Yes?
0:39:25 > 0:39:28Have we got a roll of drums anywhere? This is the important bit.
0:39:28 > 0:39:30Chef's sitting there. Look at him, all in white,
0:39:30 > 0:39:32I could be in big trouble here.
0:39:32 > 0:39:35Right, here we go.
0:39:37 > 0:39:39It's gone very quiet out there.
0:39:40 > 0:39:43Right, here we go.
0:39:43 > 0:39:44Lovely!
0:39:46 > 0:39:48- The lamb looks fantastic! - It looks lovely.
0:39:48 > 0:39:50That looks good, doesn't it?
0:39:53 > 0:39:55So, nice slices now.
0:39:58 > 0:40:00Two pieces of meat, just nicely cooked for me.
0:40:00 > 0:40:03- I hate overcooked lamb.- Good girl. - I think it's the worst thing.
0:40:03 > 0:40:05You say all the right things.
0:40:05 > 0:40:07This cabbage, a bit of parsley in there.
0:40:07 > 0:40:10In all fairness, cabbage isn't the easiest thing to make.
0:40:10 > 0:40:13These lovely potatoes, delicious!
0:40:13 > 0:40:14That goes on there.
0:40:14 > 0:40:17I'm going to put a bit of purslane in there just to remind us
0:40:17 > 0:40:19of the flavours.
0:40:19 > 0:40:22I'm a great believer, as many guys are these days,
0:40:22 > 0:40:24don't put too much sauce on.
0:40:24 > 0:40:25Put it round the outside,
0:40:25 > 0:40:28unless of course your Auntie Mary is coming and we all know
0:40:28 > 0:40:31Auntie Mary's, "I'm not eating that, it looks like it's still alive"!
0:40:31 > 0:40:34- So just pour it over the top. - Oh, no, I like the extra gravy.
0:40:34 > 0:40:37You're lucky, we never had gravy when I grew up.
0:40:37 > 0:40:40Well, my mother did put the cabbage on at 10 o'clock
0:40:40 > 0:40:41for a 1 o'clock lunch.
0:40:41 > 0:40:43BRIAN LAUGHS
0:40:43 > 0:40:46So, ladies and gentleman, that is what I think is
0:40:46 > 0:40:52representative of some of the best taste that we've had in Rye.
0:40:52 > 0:40:56Lamb cutlets, lamb best end, stuffed with a little chicken mousse,
0:40:56 > 0:40:59sea purslane, supplied by our own butcher here,
0:40:59 > 0:41:01wonderful cabbage, wonderful potatoes.
0:41:01 > 0:41:03Thank you for coming, I hope you're going to enjoy it
0:41:03 > 0:41:06and I hope you agree that is a taste of East Sussex.
0:41:06 > 0:41:07Looks fantastic!
0:41:07 > 0:41:09APPLAUSE
0:41:11 > 0:41:14Why don't you come and taste what we've got here?
0:41:14 > 0:41:18- Come on, let's have you here. - Yeah, OK, and I've got the drinks.
0:41:18 > 0:41:21Fingers, chef? Good lad! That's what we normally do, isn't it, eh?!
0:41:21 > 0:41:23Move on, get a drink!
0:41:23 > 0:41:26Right, Tony, out the way, let the next lot in.
0:41:26 > 0:41:28Go on, have a good chew at that, girl.
0:41:28 > 0:41:31Cider? Local cider?
0:41:31 > 0:41:34Dig in! Hang on, we've got people round the back here.
0:41:34 > 0:41:36Oh, I've got your forks! Hold up!
0:41:38 > 0:41:40His mum had a little bit then, look.
0:41:40 > 0:41:42So what we really want to know is,
0:41:42 > 0:41:44do you think it does represent a taste of East Sussex?
0:41:44 > 0:41:46That's what we want to know.
0:41:46 > 0:41:47I think so.
0:41:47 > 0:41:51I think it's the perfect job, reflects Romney Marsh, it's sweet,
0:41:51 > 0:41:54tender and got that lovely hint of salt going through there.
0:41:54 > 0:41:55Chef?
0:41:55 > 0:41:58Nice depth of flavour from the lamb, bacon enhances it massively.
0:41:58 > 0:41:59Stunning.
0:41:59 > 0:42:02That's the locals happy...
0:42:02 > 0:42:04but what does Janet think?
0:42:04 > 0:42:06Duchess?
0:42:06 > 0:42:09I like it. I like it!
0:42:09 > 0:42:13I'm not doing the depth of flavour malarkey that Tony's doing.
0:42:14 > 0:42:15Ticks my box.
0:42:15 > 0:42:17I wish you'd never said that!
0:42:17 > 0:42:19THEY LAUGH
0:42:19 > 0:42:20Can you cut that out, please?!
0:42:20 > 0:42:23What about over here? The real people!
0:42:26 > 0:42:29You know how I'd sum up our trip round this fabulous bit of England?
0:42:29 > 0:42:31I'm frightened to ask!
0:42:31 > 0:42:34One battleaxe and a load of battlements!
0:42:34 > 0:42:38And quite a few battles! But I think you really came out on top.
0:42:38 > 0:42:41For me, the best thing about this part of England
0:42:41 > 0:42:45is that combination of history and the food is amazing.
0:42:45 > 0:42:48For me, the scallops and the Romney Marsh lamb are zinging.
0:42:48 > 0:42:52Very simple and they're affordable and everybody should be using them.
0:42:52 > 0:42:55And that lamb, they would have been eating it in the Middle Ages.
0:42:55 > 0:42:59This is also true, probably with not a lot of cream.
0:42:59 > 0:43:01I knew you'd get the last word!
0:43:01 > 0:43:03BRIAN LAUGHS
0:43:03 > 0:43:05Here's to the next round.