0:00:02 > 0:00:04He's Brian Turner.
0:00:04 > 0:00:07And she's Janet Street-Porter.
0:00:07 > 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 > 0:00:19but it's Britain that I love, fabulous produce,
0:00:19 > 0:00:22great ingredients right here on the doorstop.
0:00:23 > 0:00:27We're joining forces to explore Britain's rich heritage.
0:00:29 > 0:00:32And the landscape that's given us such wonderful produce.
0:00:33 > 0:00:34He's in charge of the food.
0:00:34 > 0:00:38And guess what, she's in charge of everything else!
0:00:38 > 0:00:39This is...
0:00:39 > 0:00:40..A Taste of Britain.
0:00:49 > 0:00:52Today we're in the Thames Valley, a scenic corner of the country
0:00:52 > 0:00:54covering Oxfordshire, Buckinghamshire
0:00:54 > 0:00:56and the Royal County of Berkshire,
0:00:56 > 0:00:59playground to the British monarchy for over 1,000 years.
0:01:00 > 0:01:04We've been granted an audience with royalty.
0:01:06 > 0:01:08Of the duck variety that is!
0:01:08 > 0:01:11That duck's got a better blood line than I have!
0:01:11 > 0:01:13That's posher duck than I am!
0:01:13 > 0:01:18We'll meet some of the area's artisan food producers...
0:01:19 > 0:01:23..where we get some hands-on experience of cheese making.
0:01:23 > 0:01:25Just look at the state of you.
0:01:25 > 0:01:27You look like you're going to help somebody give birth...
0:01:27 > 0:01:30Brian, I'm wearing a supervisor's hat.
0:01:30 > 0:01:34And we're on the hunt for the ideal ingredient for a celebratory dish
0:01:34 > 0:01:37that sums up the taste of the region.
0:01:37 > 0:01:39So is it as good as your mum's?
0:01:39 > 0:01:42- Not bad.- It's better!
0:01:48 > 0:01:50Our journey through the Thames Valley begins
0:01:50 > 0:01:55in the shadow of Windsor Castle, home to Her Majesty the Queen.
0:01:55 > 0:01:58And what better way to get acquainted with
0:01:58 > 0:02:01Royal Berkshire than with a hike along the Thames.
0:02:03 > 0:02:06I should have brought the corgis, but instead I've got Brian!
0:02:06 > 0:02:10That's if I can persuade him to get his walking boots on.
0:02:10 > 0:02:14Well, here we are on the fabulous Thames path that
0:02:14 > 0:02:17runs 184 miles from the Thames Barrier to the
0:02:17 > 0:02:20source of the Thames, all the way down there in the Cotswolds.
0:02:20 > 0:02:22It's one of my favourite walks.
0:02:22 > 0:02:25And here we are outside Windsor Castle.
0:02:27 > 0:02:30And we're so close to London but yet great producers.
0:02:30 > 0:02:33We've got wonderful cheese and these swans remind me
0:02:33 > 0:02:36that we are not far away from the iconic Aylesbury duck.
0:02:36 > 0:02:37That's true.
0:02:39 > 0:02:44I've walked quite a lot of this and, behind us, a few miles down there,
0:02:44 > 0:02:47is Runnymede where the Magna Carta was signed.
0:02:47 > 0:02:51And if we carry on, the Thames goes in a great big loop along here,
0:02:51 > 0:02:54it goes past Mill End near Hambledon
0:02:54 > 0:02:57and then finally it swings round in to Henley.
0:02:57 > 0:02:59It's so beautiful.
0:02:59 > 0:03:01Now are you going to walk with me?
0:03:01 > 0:03:04I am definitely going to walk with you...probably!
0:03:05 > 0:03:08All the way to Henley? Get out of here!
0:03:08 > 0:03:12You haven't exactly come kitted out for a long distance path.
0:03:12 > 0:03:15- I've got me boots on! - You haven't got a rucksack,
0:03:15 > 0:03:18you haven't got your bottle of water, I'm holding the map...
0:03:18 > 0:03:21Are you running it or what, cos it's not a sprint?
0:03:21 > 0:03:23Well, we could walk a bit faster.
0:03:23 > 0:03:26Hang on a minute, I thought this was A Taste Of Britain,
0:03:26 > 0:03:28not A Walk Of Britain?
0:03:28 > 0:03:32Brian, you should never turn down the chance to explore a beautiful
0:03:32 > 0:03:34area like this on foot.
0:03:35 > 0:03:37Yes, Duchess!
0:03:37 > 0:03:39But the Thames Valley also has a rich variety of specialist
0:03:39 > 0:03:41food producers to discover.
0:03:41 > 0:03:45I've heard there's a family-run cheese company not far away,
0:03:45 > 0:03:47which could just be worth a detour.
0:03:47 > 0:03:52Now, how did I know that our first stop would involve dairy products?
0:03:54 > 0:03:55Is this the right place?
0:03:55 > 0:03:58It's like, erm, round the back of someone's house in suburbia.
0:03:58 > 0:04:00It's a nice shed, but...
0:04:00 > 0:04:02Ah, there you go, that's it.
0:04:04 > 0:04:08Two Hoots is run by husband and wife team, Andy and Sandy Rose.
0:04:08 > 0:04:11Operating in converted outbuildings in their garden,
0:04:11 > 0:04:15the dairy produces a large array of handmade blue cheeses,
0:04:15 > 0:04:18some made using the milk from their own herd of goats.
0:04:20 > 0:04:23Andy and Sandy are making the latest batch of their award-winning
0:04:23 > 0:04:25Barkham Blue cheese.
0:04:25 > 0:04:29I think that Brian may live to regret bailing out on our walk
0:04:29 > 0:04:33as I've volunteered us for a bit of hard labour.
0:04:33 > 0:04:37At the stage we are now the curds and whey are in the vat.
0:04:37 > 0:04:40I think the curds and whey will be getting very frightened!
0:04:40 > 0:04:42Just look at the state of you!
0:04:42 > 0:04:45You look like you're going to help someone give birth or something!
0:04:45 > 0:04:48Brian, I'm wearing a supervisor's hat so...
0:04:48 > 0:04:50Doesn't she look like Su Pollard!
0:04:50 > 0:04:53- That's it, got it!- Superior!
0:04:53 > 0:04:55Not Su Pollard.
0:04:55 > 0:04:59- So tell us what you got here. - Right, this is the one that's called Barkham Blue.
0:04:59 > 0:05:02The vat's been heated up, so the curd has set.
0:05:02 > 0:05:05We've cut it. It's now into these small cubes.
0:05:05 > 0:05:09We've just kept it moving now before we whey off.
0:05:09 > 0:05:11The texture of that now is telling us that's ready to whey off.
0:05:11 > 0:05:14Janet you can get your hand in and just...
0:05:14 > 0:05:16Don't go in too deep, you'll sink!
0:05:16 > 0:05:18Remember how deep your glove is.
0:05:18 > 0:05:20- Do you normally do this by hand, this stirring?- Yes.
0:05:20 > 0:05:24- We always do it by hand because...- So it really is a handmade cheese.- Yeah.
0:05:24 > 0:05:28I'm fascinated that you spend a large part of your day
0:05:28 > 0:05:32swimming through cheese without ever putting your head under water.
0:05:32 > 0:05:35Now we are actually ready to whey off.
0:05:35 > 0:05:36We just need to separate it.
0:05:36 > 0:05:39- When you say whey off, you don't mean weigh it in weight.- No.
0:05:39 > 0:05:41You mean to take the whey away.
0:05:41 > 0:05:44It's not easy to say for people to understand, is it?
0:05:44 > 0:05:47Time important is this, you have to do it at the right stages,
0:05:47 > 0:05:49- at the right time? - Yeah, yeah, because you can end up
0:05:49 > 0:05:52with a too acid cheese that'll make it dry,
0:05:52 > 0:05:57erm, hard, so it's quite crucial to get the whey off when it's ready.
0:05:57 > 0:06:02The modern machinery that Andy and Sandy use today is a far cry from
0:06:02 > 0:06:06when they first began experimenting with cheese making 11 years ago.
0:06:06 > 0:06:10I decided that I wanted to have a go at making soft cheese,
0:06:10 > 0:06:13and we just had our own goats that we've had a little bit of milk from.
0:06:15 > 0:06:19So I made the curd cheese, hung it in the bag in the shower!
0:06:19 > 0:06:21As you do, as you do!
0:06:21 > 0:06:24And we didn't sell any of that.
0:06:24 > 0:06:27We, within six months of really doing the first Barkham Blue
0:06:27 > 0:06:30in a tiny little 100 litre vat,
0:06:30 > 0:06:34we won best new cheese at the World Cheese Awards.
0:06:34 > 0:06:36- Oh, right!- The best new cheese at the World Cheese Awards!
0:06:36 > 0:06:39That is some award for your first award.
0:06:39 > 0:06:43That's like winning an Olympic gold at your first attempt!
0:06:44 > 0:06:47We're now ready to take the curds out into the moulds.
0:06:47 > 0:06:51Basically we want to get a lot of the whey off like that,
0:06:51 > 0:06:53- a quick little shake.- Can you press it down with your hands?- No.
0:06:53 > 0:06:56Because it's a soft cheese, it doesn't get pressed at all.
0:06:56 > 0:07:00- No pressing. The shake is the trick. - Yeah.
0:07:00 > 0:07:02So is this it? Am I doing it right?
0:07:04 > 0:07:07Put it on there, it saves your wrist, that's it.
0:07:07 > 0:07:09- Till it's just under level. - That's it.
0:07:09 > 0:07:11Shake it a bit more down. Probably a bit more, Janet.
0:07:11 > 0:07:14Oh, no, more?
0:07:14 > 0:07:15That's it!
0:07:18 > 0:07:21Cor, no wonder you're thin. This is great weight lifting!
0:07:21 > 0:07:24- Is that right?- That's lovely. - Yeah.
0:07:24 > 0:07:27If I could apply for a job here, I might be in with a chance.
0:07:27 > 0:07:29I think you would be.
0:07:29 > 0:07:32- Look, you're racing to do it. - I know, I'm on a roll.
0:07:32 > 0:07:35I'm on a roll, I want a gold medal for cheese making!
0:07:35 > 0:07:39- Is that a cheese roll?- Put it on there, Janet, save your wrist.
0:07:39 > 0:07:41No, I play tennis and I lift weights.
0:07:41 > 0:07:42That's my tennis arm.
0:07:42 > 0:07:45- Can I just ask you a quick personal question?- Yeah?
0:07:45 > 0:07:47- Not you!- Oh!
0:07:47 > 0:07:49How much are we getting paid to do this?
0:07:49 > 0:07:52Oh, you'll have to sort that out with Andy!
0:07:52 > 0:07:55Brian, I'm sorry I've done six and you've done one.
0:07:55 > 0:07:58- It's not a race!- Speed up!
0:07:58 > 0:08:00Seven!
0:08:00 > 0:08:03Nine. Come on. I'm queueing up here.
0:08:03 > 0:08:05Brian's taking short cuts.
0:08:05 > 0:08:08Brian, you need to give it a little shake. That's it.
0:08:08 > 0:08:11- That's it.- 15...
0:08:14 > 0:08:17Ah, have we done enough?
0:08:17 > 0:08:18Please, please.
0:08:21 > 0:08:25- I'm not doing it for much longer! - Oh, she's chickening out now.
0:08:25 > 0:08:30- I've obviously done the most! - You've done nothing like it!
0:08:30 > 0:08:33Andy, take over from me because I want to taste the cheese.
0:08:33 > 0:08:37- You go and take it easy now! - Good lad, you know what to do.
0:08:37 > 0:08:40- As long as you know what you're doing. Don't mess up my cheeses!- I won't.
0:08:42 > 0:08:45Well, Janet, your tennis arm may have served you well,
0:08:45 > 0:08:48but, after all the hard work, I think we deserve
0:08:48 > 0:08:51to sample the fruits of our labour.
0:08:51 > 0:08:53- So that's the Barkham Blue - That's the young one.
0:08:53 > 0:08:55When you say young, how old is that?
0:08:55 > 0:08:57This one is three-weeks-old.
0:08:58 > 0:09:01Shall I tell you something, I was in a restaurant once
0:09:01 > 0:09:04and the cheese waiter told me the order to eat the cheese in.
0:09:04 > 0:09:08- Yeah.- And you think he was doing me a favour.
0:09:08 > 0:09:10I had a bit of a strop, really.
0:09:10 > 0:09:12You are different to most people, in all fairness.
0:09:12 > 0:09:15- I thought he was being really patronising.- Yeah.
0:09:15 > 0:09:17If they eat the strongest cheese first what's the point
0:09:17 > 0:09:20- in having the mild one afterwards? - That's right, Janet.
0:09:20 > 0:09:22It knocks out all your taste buds
0:09:22 > 0:09:25She said Brian's right!
0:09:25 > 0:09:28- Brian, thank you.- Oh, dear.
0:09:29 > 0:09:33Barkham Blue has dark blue veins and a smooth buttery texture,
0:09:33 > 0:09:36without the harshness that you get with some blue cheeses.
0:09:38 > 0:09:40- It's creamy.- Yeah.
0:09:40 > 0:09:43It is the blue, it's not as strong as I would like,
0:09:43 > 0:09:47- even though it looks blue - Ah, but it's young, that's why.
0:09:47 > 0:09:51That wouldn't go out at that age, so although it's got the nice, buttery
0:09:51 > 0:09:54texture, we've still got to wait for those flavours to come through.
0:09:54 > 0:09:57- I wouldn't want it any stronger than that.- No, I wouldn't.
0:09:57 > 0:09:59- Do you like it stronger? - You would.
0:09:59 > 0:10:01Try this then, Brian. Try this then, Janet.
0:10:01 > 0:10:04Now how old is this cheese?
0:10:04 > 0:10:06Erm, nearly ten-weeks-old.
0:10:09 > 0:10:12- Do you like that? - So we're in the business!
0:10:12 > 0:10:14I just thought you could have a real difference.
0:10:14 > 0:10:16- That's right up there.- Is it?
0:10:16 > 0:10:18Like Saint Agur or Roquefort.
0:10:18 > 0:10:21- To me that's too strong but other people...- No, bring it on.
0:10:21 > 0:10:23- I like this cheese.- Do you?
0:10:23 > 0:10:25- Well, you can take the other bit with you, then!- Whoo!
0:10:25 > 0:10:29- Don't say that.- I want to do more of this, I'll go back and do more curd!
0:10:32 > 0:10:36Barkham Blue is a great example of the kind of top quality,
0:10:36 > 0:10:41local produce driving the food revolution that's sweeping Britain.
0:10:44 > 0:10:47And, as part of our quest to sample a taste of this region,
0:10:47 > 0:10:50we're visiting a chef who's well known for embracing
0:10:50 > 0:10:53the Thames Valley's rich larder of flavours.
0:10:53 > 0:10:56Well, that's if Janet can find the way!
0:11:00 > 0:11:02So do you know where we're actually going now?
0:11:02 > 0:11:04I've got the map if you don't know.
0:11:04 > 0:11:07- I don't want you to read the map. - You what?- Do you know what,
0:11:07 > 0:11:10there's a pub back there I used to go to every Sunday.
0:11:10 > 0:11:14I used to call it The Dog And Badger, it's some swanky restaurant now.
0:11:14 > 0:11:16Fantastic, isn't it? Lovely restaurants round here.
0:11:16 > 0:11:20- And that's really nice if you... - That changed because here there didn't used to be
0:11:20 > 0:11:21very many restaurants, you know,
0:11:21 > 0:11:25when I was in my 20s and I used to come down here on a weekend.
0:11:25 > 0:11:28- Oh, that's The Dog And Badger. - Ah, there we go, yes...
0:11:28 > 0:11:30It's for sale, as well.
0:11:30 > 0:11:34Janet Street-Porter spent many happy hours completely
0:11:34 > 0:11:36paralytic in The Dog And Badger.
0:11:38 > 0:11:40Well, Janet, you'll have to be on your best behaviour
0:11:40 > 0:11:42at The Royal Oak, where we're headed next.
0:11:45 > 0:11:47Owned by non-other than Sir Michael Parkinson,
0:11:47 > 0:11:51this Michelin-starred restaurant prides itself
0:11:51 > 0:11:54on using locally sourced produce to give a whole new twist
0:11:54 > 0:11:56to traditional British recipes.
0:11:56 > 0:11:59And you can't get more British than the dish its head chef,
0:11:59 > 0:12:02Dominic Chapman, is about to make for us.
0:12:02 > 0:12:04Dominic, this looks like my kind of kitchen.
0:12:04 > 0:12:07Small, controllable, everything where you want it.
0:12:07 > 0:12:09Exactly, lots of lovely foods and
0:12:09 > 0:12:12- I'm looking forward to cooking for you.- Fantastic.
0:12:12 > 0:12:13What you going to make?
0:12:13 > 0:12:16- I'm going do a wild rabbit and bacon pie.- Fantastic!
0:12:20 > 0:12:22So, kick off, what are you going to do first?
0:12:22 > 0:12:25I've got some lovely wild rabbit, which was shot by a local farmer.
0:12:25 > 0:12:29There's so many rabbits in the UK, it's a shame not to use them.
0:12:29 > 0:12:32So marinating the rabbit, 12 to 24 hours.
0:12:32 > 0:12:33What have you got in there?
0:12:33 > 0:12:35I've got carrots, celery, garlic,
0:12:35 > 0:12:37leeks, onion, rosemary,
0:12:37 > 0:12:40thyme, bay, some aromats
0:12:40 > 0:12:41and some spices, as well.
0:12:41 > 0:12:44- Any liquor in there? - There's white wine, olive oil.
0:12:44 > 0:12:46Perfect, lovely, OK. So now you're going to drain it off.
0:12:46 > 0:12:49Yep, I'm going to get rid of all the veg.
0:12:49 > 0:12:51The reduction of the wine, that will go in to my sauce.
0:12:53 > 0:12:55Put the wine through there.
0:12:55 > 0:13:00OK, next, I'm going to brown all my meat off.
0:13:00 > 0:13:02- I've got my hot pan, nice hot oil. - Yep.
0:13:02 > 0:13:03PAN SIZZLES
0:13:03 > 0:13:06That's what I like to hear when someone's cooking,
0:13:06 > 0:13:09- you hear that heat. - A lovely sizzle.- Exactly.
0:13:09 > 0:13:12Do you have pies on the menu all the time?
0:13:12 > 0:13:14- I've always got a pie on the menu. - Really?
0:13:14 > 0:13:17Always, whether it's oxtail and kidney, hare and trotter,
0:13:17 > 0:13:20chicken and leek, there's always some kind of pie on the menu.
0:13:20 > 0:13:24Are you a shortcrust pastry or a puff pastry man?
0:13:24 > 0:13:25Er, different pie, different pastry.
0:13:25 > 0:13:28- Chicken and mushroom always in puff pastry.- Yeah.
0:13:28 > 0:13:31- Rabbit and bacon always a suet crust pastry.- Oh suet? I love suet.
0:13:31 > 0:13:33Oh, that's fantastic, yeah.
0:13:33 > 0:13:36So what is it about wild rabbit that you like?
0:13:37 > 0:13:39I love the fact that it's local.
0:13:39 > 0:13:42I love the fact that the farmer comes to the back door, or,
0:13:42 > 0:13:45you know, a guy called Barry that we buy rabbits from, you know,
0:13:45 > 0:13:48he's just brilliant, and then you get it
0:13:48 > 0:13:50and you eat it and it's delicious.
0:13:50 > 0:13:53Erm, for me, if I go duck shooting, or if I go mackerel fishing,
0:13:53 > 0:13:56that's the most delicious food you're ever going to eat
0:13:56 > 0:13:59because you've actually shot it yourself,
0:13:59 > 0:14:02or pulled it out of the sea, put it on a grill, eat it, it's delicious!
0:14:02 > 0:14:05- I love that.- It is slightly gamey.
0:14:05 > 0:14:07But it's not over gamey for those who haven't tasted it, is it?
0:14:07 > 0:14:10It's not really. All of this game, erm, is only
0:14:10 > 0:14:13kind of a little bit too strong if it's been hung for too long.
0:14:13 > 0:14:16If you literally go out,
0:14:16 > 0:14:18shoot it, skin it, cut it up,
0:14:18 > 0:14:20eat it, it's not strong at all.
0:14:21 > 0:14:26So my rabbit's beautifully caramelised.
0:14:26 > 0:14:27Nice and golden brown.
0:14:32 > 0:14:34It's really important to love everything.
0:14:34 > 0:14:37I'm not going to put the leeks in first cos they cook too quickly.
0:14:37 > 0:14:40I put the onions in, carrots in, celery in, got it?
0:14:40 > 0:14:43- Everything has a process. - You're making rabbit pie.
0:14:43 > 0:14:45As I said, my mother used to make rabbit pie,
0:14:45 > 0:14:48she never used garlic cos we didn't see garlic in those days.
0:14:48 > 0:14:51Now, added to it, it's an extra bit of punch.
0:14:51 > 0:14:54- I know, I put garlic in everything, you know.- I love it, yeah.
0:14:54 > 0:14:56- So much flavour, it's delicious. - Put it in there, eh.
0:15:00 > 0:15:03Now my vegetables, I want a lovely caramelisation.
0:15:03 > 0:15:06And, again, the more caramelisation, the more flavour I'm getting into my sauce.
0:15:11 > 0:15:14You just put the tomatoes in there, cut side down,
0:15:14 > 0:15:17- and all you're going to do is caramelise them?- Caramelisation.
0:15:17 > 0:15:20- You don't put them into the sauce yet?- Not yet.
0:15:20 > 0:15:23Not until those tomatoes are evenly caramelised.
0:15:23 > 0:15:26- The wine from the marinade, I need to bring that down.- Yeah.
0:15:29 > 0:15:33Bring that down just a little, white wine reduction.
0:15:35 > 0:15:37So how's that looking, Chef, now?
0:15:37 > 0:15:39This is really getting there now.
0:15:39 > 0:15:42Now, I want to say something, if I may, Mr Chapman,
0:15:42 > 0:15:44you sneaked a bit of butter in when no-one was looking.
0:15:44 > 0:15:47Do you know why? Just to help with the caramelisation.
0:15:47 > 0:15:49But I agree, I love it, I think it's great.
0:15:49 > 0:15:51- A bit of butter in there helps it, doesn't it?- It does.
0:15:51 > 0:15:54Otherwise it dries and the vegetables, or the rabbit,
0:15:54 > 0:15:57- can slightly, slightly burn.- Yeah.
0:15:57 > 0:15:59Now I'm just going to put a few mushrooms...
0:16:01 > 0:16:06- So next job is just to make a little spice bag.- Yeah.
0:16:06 > 0:16:10And that's going to add another flavour to the sauce, basically.
0:16:10 > 0:16:13There's my spice bag, into the pot,
0:16:13 > 0:16:16my vegetables are now caramelised.
0:16:17 > 0:16:20Aromats going in - just a few bay leaves, thyme.
0:16:20 > 0:16:23So there's my spice bag, my thyme, my bay leaves.
0:16:23 > 0:16:26I've got a lovely reduction of white wine,
0:16:26 > 0:16:28so that can go into the pot.
0:16:29 > 0:16:31Chef, do you mind passing me that sieve please?
0:16:31 > 0:16:34- How sweet you are!- Thank you. - Certainly, my privilege, Chef.
0:16:34 > 0:16:38- Thank you very much. So, I just want to drain any excess fat...- Yeah.
0:16:38 > 0:16:40..out of these vegetables,
0:16:40 > 0:16:42cos I don't want lots of fat swimming around
0:16:42 > 0:16:46on the top of my sauce later on.
0:16:46 > 0:16:49This veg can now go into the pot.
0:16:51 > 0:16:54Never have vegetables smelt so good!
0:16:55 > 0:16:59Next, just literally, some beautiful chicken stock.
0:16:59 > 0:17:02- I've also made a veal stock. - Right.
0:17:02 > 0:17:04and that will just give the pie a little bit more body.
0:17:04 > 0:17:07And, finally, caramelised tomatoes
0:17:07 > 0:17:08and they'll go in there.
0:17:08 > 0:17:14Next, all we do is wrap it up in tinfoil, into the oven...
0:17:14 > 0:17:18- 200 - leave it in there for about 20 minutes.- Yeah.
0:17:18 > 0:17:23Then turn it down to about 150, 170, let it tick away.
0:17:23 > 0:17:27Er, just a gentle simmer, gentle, gentle simmer.
0:17:27 > 0:17:30- Let it tick away and then beautiful, falling off the bone.- Yeah.
0:17:30 > 0:17:34- Out of the oven. I'll let it cool for a couple of hours.- Yeah.
0:17:34 > 0:17:36Then, I'll take the rabbit off the bone,
0:17:36 > 0:17:39- and then I'm ready to build the pies.- Right.
0:17:39 > 0:17:41OK, first job, nice pie dish.
0:17:41 > 0:17:44- I'm going to put some melted onions...- Yeah.
0:17:44 > 0:17:49..which have been, literally, melted in butter for about three hours.
0:17:49 > 0:17:52Don't tell Janet that, the Duchess, cos she doesn't like butter,
0:17:52 > 0:17:55- cos she says...- She does. - She loves it, really!
0:17:55 > 0:17:57- I like to put a little bit of red pepper.- Yeah.
0:17:57 > 0:17:59A couple of bits of bacon.
0:18:00 > 0:18:03The bacon that was cooked with the rabbit.
0:18:03 > 0:18:05Some ham hock.
0:18:05 > 0:18:06Erm, and then the rabbit.
0:18:06 > 0:18:09I'll season the rabbit a little bit.
0:18:09 > 0:18:11- Pepper.- It's a good healthy portion, I have to say.
0:18:11 > 0:18:13- Rabbit seasoned.- Yeah.
0:18:13 > 0:18:15In it goes.
0:18:15 > 0:18:17Then finally the mushrooms go in.
0:18:18 > 0:18:20And that's it, beautiful layers.
0:18:20 > 0:18:23Onions, peppers, bacon, ham, rabbit and mushrooms.
0:18:24 > 0:18:26- Final ingredient is the sauce.- Yeah.
0:18:28 > 0:18:31That's just the reduced stock, slightly thickened, yeah?
0:18:31 > 0:18:32That is the reduced...
0:18:33 > 0:18:36..rabbit stock and then I finished it with some cream
0:18:36 > 0:18:39and I've put a little teaspoon of mustard in there, as well.
0:18:39 > 0:18:41OK, so that's my finished pie.
0:18:41 > 0:18:42Pastry?
0:18:42 > 0:18:44Pastry, suet pastry.
0:18:44 > 0:18:46- A little bit of flour on the board.- Yeah.
0:18:48 > 0:18:49Just roll it out.
0:18:52 > 0:18:55A bit of egg wash, just to stick it to the top of the dish.
0:18:57 > 0:19:01Lay the pie pastry on top, and I want it nice and flat now.
0:19:01 > 0:19:05If you make the pastry too wet then it's very, very hard to work with.
0:19:05 > 0:19:09So, nice and flat across the top and then it will crisp up nicely.
0:19:09 > 0:19:11You make it look so easy.
0:19:11 > 0:19:13Here we go...
0:19:14 > 0:19:18- 200 degrees for 12 minutes and... - It's done.
0:19:18 > 0:19:20..you've got a delicious rabbit and bacon pie
0:19:20 > 0:19:23and I like to give it a nice little egg wash, as well,
0:19:23 > 0:19:25cos it makes it shine.
0:19:25 > 0:19:27OK, so that's it.
0:19:31 > 0:19:33Dominic, I can't wait to taste it.
0:19:33 > 0:19:36OVEN BEEPS
0:19:40 > 0:19:43That looks fantastic, Chef.
0:19:43 > 0:19:45I cannot wait for this.
0:19:45 > 0:19:46One pie.
0:19:46 > 0:19:50You can't serve pie without a nice mashed potato so,
0:19:50 > 0:19:53- that's simply pie and mash. - Fantastic, yeah.
0:19:53 > 0:19:55The pie, a little bit of salt on top,
0:19:55 > 0:19:57straight on there.
0:19:57 > 0:20:00There it is, wild rabbit pie and mash.
0:20:02 > 0:20:05Chef, that looks fantastic, well done! Can't wait.
0:20:05 > 0:20:08Thanks a lot. Good to see you, a pleasure cooking for you.
0:20:14 > 0:20:17Well, I'm sure the mixture of local herbs and vegetables
0:20:17 > 0:20:20in Dominic's pie will hit the mark with Janet.
0:20:20 > 0:20:23- Here we go.- Ah, fantastic! - Just look at that!
0:20:23 > 0:20:25Rabbit and bacon pie with mashed potato.
0:20:27 > 0:20:29But does rabbit tickle her taste buds?
0:20:31 > 0:20:35Before you go, it looks brilliant but...
0:20:35 > 0:20:37..talk me through the etiquette.
0:20:37 > 0:20:39Do I take the lid off, or smash through it?
0:20:39 > 0:20:42- You can do whatever you like. I'd smash through it.- Exactly.
0:20:42 > 0:20:45I'd put a bit of mash in there, mix it all up
0:20:45 > 0:20:46Oh, put the mash inside it!
0:20:47 > 0:20:49Just enjoy it.
0:20:49 > 0:20:51- Thank you, Chef!- All the best.
0:20:57 > 0:20:59- Look at that.- Hurry up, please.
0:20:59 > 0:21:02Brian, some things need to be savoured.
0:21:04 > 0:21:08- Oh, that looks lovely. - Oh, look at that pastry!
0:21:08 > 0:21:11- It's a suet pastry, as well. - I love suet.- Me too, huh
0:21:11 > 0:21:13- Right, OK.- Right so...
0:21:13 > 0:21:16Dig in Brian, I'm going to also dig in.
0:21:16 > 0:21:17And you first, dear.
0:21:26 > 0:21:28Mmm...
0:21:29 > 0:21:31Mmm...
0:21:31 > 0:21:32Oh...
0:21:34 > 0:21:36Mmm...
0:21:39 > 0:21:40Oh, that is a dish.
0:21:45 > 0:21:47Don't you think the silence says it all?
0:21:47 > 0:21:49Oh, it's my favourite kind of food.
0:21:49 > 0:21:52I'm just going to eat it with a spoon cos I'm such a pig.
0:21:52 > 0:21:54He put a bit of mustard in the sauce
0:21:54 > 0:21:56which I thought was a great idea to sharpen it up.
0:21:56 > 0:21:58It's lovely seasoning.
0:21:58 > 0:22:01You can taste the mustard. I'll you what...
0:22:02 > 0:22:06..that mash has got your accepted level of butter in it!
0:22:06 > 0:22:09Nothing to do with me mate, I did nothing!
0:22:09 > 0:22:11I did watch him put it in there.
0:22:11 > 0:22:14And in the bottom, look, he's got some red peppers in there, look.
0:22:14 > 0:22:15Mmmmm.
0:22:15 > 0:22:18And these wonderful, fondant onions...
0:22:18 > 0:22:22This is exactly the kind of food I cook at home.
0:22:22 > 0:22:24- Go on, tell me you cook it better as well.- No!
0:22:24 > 0:22:27- Good show. - Hats off to him, this is brilliant.
0:22:27 > 0:22:29I've got..I'm learning things.
0:22:29 > 0:22:32Even I will defer to the pie master.
0:22:32 > 0:22:35Do you eat rabbit much?
0:22:35 > 0:22:37I eat rabbit a lot. We get the road kill.
0:22:37 > 0:22:39THEY CHUCKLE
0:22:39 > 0:22:41I love it!
0:22:45 > 0:22:49We still need to decide what will be in our celebratory dish
0:22:49 > 0:22:51that sums up the area.
0:22:51 > 0:22:54I'd like to create something that typifies the Thames Valley's
0:22:54 > 0:22:56long, royal history.
0:22:56 > 0:23:00So, to get some inspiration, we're off to visit a farmer whose
0:23:00 > 0:23:04animals descend from a rather impressive blood line.
0:23:04 > 0:23:07What I want to do now is go and see Aylesbury duck.
0:23:07 > 0:23:11Richard, who I met, would you believe, nearly 20 years ago
0:23:11 > 0:23:15is still the only man who produces the iconic Aylesbury duck.
0:23:15 > 0:23:17So, that's where we're going. Are you game for that?
0:23:17 > 0:23:20Yeah, game for that!
0:23:24 > 0:23:28Well, Richard, it's lovely to see you again. It's been a long time.
0:23:28 > 0:23:31- How long? - It's 17, 18 years, must be.
0:23:31 > 0:23:34- It can't be that long. - Lovely to meet you.- Hi.
0:23:34 > 0:23:37I've been telling this lady this is the place to see the ducks.
0:23:37 > 0:23:39- Let's have a quick look, shall we? - Yes, let's.
0:23:39 > 0:23:42Don't help me over, Brian, it annoys me!
0:23:46 > 0:23:49Come on little ones.
0:23:49 > 0:23:52Come on little ducks, out you come, then. Come on.
0:23:55 > 0:23:57Come on, time to come out for a drink.
0:23:57 > 0:23:59Everybody out.
0:23:59 > 0:24:04Once called White English, Richard Waller's Aylesbury ducks date back
0:24:04 > 0:24:08to the early 18th century, when the town began supplying
0:24:08 > 0:24:11London's markets because of their preference for white plumage.
0:24:13 > 0:24:17By the Second World War, competition from bigger producers,
0:24:17 > 0:24:20meant duck rearing in the Aylesbury area
0:24:20 > 0:24:23had almost disappeared completely.
0:24:23 > 0:24:27Today Richard is the last remaining breeder.
0:24:27 > 0:24:31Richard, you're the expert, but what exactly is an Aylesbury duck?
0:24:31 > 0:24:34Well, of course, the Aylesbury duck is the large white,
0:24:34 > 0:24:37table duckling, reared in their thousands
0:24:37 > 0:24:39for the last 200 or 300 years around the Aylesbury area.
0:24:39 > 0:24:43For 200 years it was duck to eat.
0:24:43 > 0:24:46So your ducks are pure bred Aylesburys?
0:24:46 > 0:24:50But 200 or 300 years ago they weren't just bred for the meat, were they?
0:24:50 > 0:24:54- Quite right. There was the by-product of feathers.- Yeah.
0:24:54 > 0:24:57Feathers were actually more valuable than the ducks were.
0:24:57 > 0:25:00When I was a very small child, in the late '50s,
0:25:00 > 0:25:03my mother's wages was the feather money.
0:25:03 > 0:25:05That was her wages for the year.
0:25:05 > 0:25:07But that used to amount then to probably £500 a year,
0:25:07 > 0:25:10which was a fair, considerable sum.
0:25:10 > 0:25:13Let's go and look at some little, some real nice little babies,
0:25:13 > 0:25:15some little cuties, shall we?
0:25:17 > 0:25:21Aylesbury ducks are said to be at their best at eight-weeks-old
0:25:21 > 0:25:23when they weigh around two-and-a-half kilos.
0:25:23 > 0:25:29After hatching, ducklings are reared inside for the first two weeks,
0:25:29 > 0:25:33and then free-ranged for the remaining six weeks of their lives.
0:25:34 > 0:25:38They do look beautiful, don't they? How old are these?
0:25:38 > 0:25:40Those are now just two-days-old.
0:25:42 > 0:25:44So how does the actual process work? You rear them here?
0:25:44 > 0:25:48Oh, yes, because they are the last of the real Aylesbury strain,
0:25:48 > 0:25:49I have to hatch them.
0:25:49 > 0:25:52I always tell people I actually match and hatch 'em and dispatch 'em!
0:25:59 > 0:26:01And what about these ones over here, how old are they?
0:26:01 > 0:26:04Well, these, if I get one.
0:26:04 > 0:26:05Come on, babes.
0:26:05 > 0:26:09Come on. I mean, to show you the comparison.
0:26:09 > 0:26:12- Can I get hold of one of these? - Yeah, just get one.
0:26:12 > 0:26:15- Hold on.- Oh... - Come here, you.
0:26:15 > 0:26:17It's not going to poo on my hand!
0:26:17 > 0:26:20- Well, if it does, you know, don't worry.- Is it, yeah.
0:26:20 > 0:26:23Now, believe it or not, look at that, that is exactly a week's growth.
0:26:23 > 0:26:25- Good Lord above! - God!- It's quite amazing.
0:26:25 > 0:26:28This duck is just seven days older than the two of those.
0:26:30 > 0:26:34These ducks are the direct descendants of flocks bred
0:26:34 > 0:26:39by Richard's ancestors, so they're truly the royalty of the duck world.
0:26:39 > 0:26:43So do you feel a huge responsibility to keep the breed going
0:26:43 > 0:26:46if you're the last person breeding them?
0:26:46 > 0:26:48I suppose, in one way, it's a kind of duty.
0:26:49 > 0:26:53These have come from stock that's been in the family since about 1775.
0:26:53 > 0:26:58- That duck's got a better blood line than I have!- Well, absolutely!
0:26:58 > 0:27:00That's posher duck than I am!
0:27:00 > 0:27:03The old duck breeders years ago, once they'd got themselves a good duck...
0:27:03 > 0:27:05- Yeah.- ..in the family, they'd keep it.
0:27:05 > 0:27:09They might add to it, but you never got rid of your blood line.
0:27:09 > 0:27:11You always kept that and added to it.
0:27:11 > 0:27:15So these, they have got a rare pedigree, a rare pedigree.
0:27:18 > 0:27:24Really, all I want is to talk about how this duck eats.
0:27:24 > 0:27:25For a start, I've got to say, what do I know,
0:27:25 > 0:27:28I've never actually eaten another duck!
0:27:28 > 0:27:31You really, your entire life, you've only eaten your own ducks?
0:27:31 > 0:27:34- You've never gone out taste testing?- I've got to say,
0:27:34 > 0:27:37I just think that would be tantamount to treason!
0:27:37 > 0:27:39- No, it's not your concern! - I think that's hilarious!
0:27:39 > 0:27:40No, no, it is treason!
0:27:40 > 0:27:43So someone who's never eaten your duck, what would say to them,
0:27:43 > 0:27:46- cos you've eaten lots of them obviously.- Right.
0:27:46 > 0:27:49Number one, Brian, is the fact, there's some fat on them.
0:27:49 > 0:27:51- You've got to have fat on your meat to cook it.- Absolutely.
0:27:51 > 0:27:53Don't go cutting it off and then cooking the bird,
0:27:53 > 0:27:55cook the bird, get rid of the fat.
0:27:55 > 0:27:58When you cook the duck because it's got that layer of fat, it keeps the meat moist.
0:27:58 > 0:28:00- Absolutely!- Yeah.- Absolutely.
0:28:00 > 0:28:03So a classic question, do you eat them roasted?
0:28:03 > 0:28:07I've got to say, Brian, I really am a dyed in the wool,
0:28:07 > 0:28:09traditionalist, roast Aylesbury duck.
0:28:09 > 0:28:12So you're not doing a quick stir fry, fried duck breast? That's out?
0:28:12 > 0:28:16This is all... I've just been told, I am not doing a quick stir fry
0:28:16 > 0:28:18- but I never was anyway... - I'm just checking!
0:28:18 > 0:28:21Are you going to come and have a taste?
0:28:21 > 0:28:24- Well, I've never eaten your food, so perhaps I should. - Oh, fantastic, that's a result then!
0:28:28 > 0:28:31I think the rich meaty flavour and the ancestry
0:28:31 > 0:28:35of these Aylesbury ducks really captures the tastes and traditions
0:28:35 > 0:28:36of the Thames Valley.
0:28:36 > 0:28:42And where better for our celebratory cook than alongside the river?
0:28:43 > 0:28:46Historic Henley-on-Thames is the perfect spot,
0:28:46 > 0:28:48and it's only a few miles upriver,
0:28:48 > 0:28:52so I'm dragging Brian off for a stroll to work up our appetites.
0:28:54 > 0:28:57- Enjoying your walk, Brian? - Where are we now?
0:28:57 > 0:28:59That's Hambledon village is up there,
0:28:59 > 0:29:02- and there's the old mill over there at Mill End.- Yeah.
0:29:02 > 0:29:04A big weir.
0:29:04 > 0:29:07A fantastic bridge across the weir.
0:29:07 > 0:29:09It's so exciting to walk across it.
0:29:11 > 0:29:14You're slowing down, you're slowing down.
0:29:14 > 0:29:18Well, I have enjoyed this, it's been fantastic but I've got to get myself cooking now.
0:29:18 > 0:29:19So, I'm going to leave you, if you don't mind,
0:29:19 > 0:29:22and I'll probably catch up later to walk in for the last little bit.
0:29:22 > 0:29:25Two-and-half miles to Henley. Can't you do it?
0:29:36 > 0:29:39Henley's history has always been linked to the River,
0:29:39 > 0:29:42with records of settlements along this section of the Thames
0:29:42 > 0:29:45dating back to Medieval times.
0:29:45 > 0:29:49Today, the town's world famous Regatta
0:29:49 > 0:29:52has become one of the highlights of both the summer sporting calendar,
0:29:52 > 0:29:54and the social season.
0:29:54 > 0:29:58I'm meeting local historian, Robert Treharne Jones,
0:29:58 > 0:30:01to find out what makes this annual event so special.
0:30:01 > 0:30:07So, Robert, how did Henley become so famous for its regatta?
0:30:07 > 0:30:09- Well, the regatta started, what, 1839?- Yeah.
0:30:09 > 0:30:12It started for a very special reason.
0:30:12 > 0:30:15But before that, way back in the 14th century,
0:30:15 > 0:30:18Henley was a very established commercial centre,
0:30:18 > 0:30:20it was a big port, believe it or not,
0:30:20 > 0:30:24because in those days, before locks were built on the river,
0:30:24 > 0:30:26this was the highest navigable point
0:30:26 > 0:30:29- for the commercial river traffic. - So it was a big trading point?
0:30:29 > 0:30:31- Absolutely so. - And then what killed it off?
0:30:31 > 0:30:33Well, much to the chagrin of the townspeople of Henley,
0:30:33 > 0:30:37the Great Western Railway, which Brunel built between London
0:30:37 > 0:30:40and Bristol, bypassed Henley some miles to the south.
0:30:40 > 0:30:44And so in the 1830s, obviously there's going to be this big
0:30:44 > 0:30:47fall-off in the commercial traffic and the townspeople seized
0:30:47 > 0:30:50the initiative and said, "Well, here we've got the longest
0:30:50 > 0:30:54"straight stretch of river on the non-tidal Thames,
0:30:54 > 0:30:57"what a fantastic idea to have a regatta."
0:30:59 > 0:31:02So that was how Henley Regatta was born.
0:31:02 > 0:31:04They dreamt it up as a tourist stunt?
0:31:04 > 0:31:06Yeah. To bring people to the town.
0:31:06 > 0:31:07What a brilliant idea!
0:31:07 > 0:31:10Do you know, I've never thought that that was the reason!
0:31:15 > 0:31:17The first regatta, there were three events.
0:31:17 > 0:31:19I think there were only about seven races.
0:31:19 > 0:31:22it was all over in the space of one evening.
0:31:22 > 0:31:26And it grew and grew. And in 1851, 12 years later,
0:31:26 > 0:31:29Prince Albert came along and gave it its royal patronage.
0:31:29 > 0:31:32So it's been Henley Royal Regatta ever since.
0:31:32 > 0:31:36And it's grown to the point now where it's held over five days.
0:31:36 > 0:31:37There's 20 different events,
0:31:37 > 0:31:40racing from the top international open events
0:31:40 > 0:31:41at the top end of the scale
0:31:41 > 0:31:43right down to the schools at the other end.
0:31:43 > 0:31:46And how many people come now? It's thousands and thousands?
0:31:46 > 0:31:49The standard visitors over the five days about 250,000,
0:31:49 > 0:31:51in a good year, 300,000.
0:31:51 > 0:31:57And, Robert, they're all adhering to your very strict dress code.
0:31:57 > 0:32:00No, they're not! It's only in one tiny area, the members-only area.
0:32:00 > 0:32:03Right, because I've always been too frightened to come
0:32:03 > 0:32:07for a fear of offending the fashion police here,
0:32:07 > 0:32:10which are legendary for their strictness, aren't they?
0:32:10 > 0:32:1390% of the course is public access towpath.
0:32:13 > 0:32:17You can come along in your T-shirt, your shorts and your trainers.
0:32:17 > 0:32:20But, if you're in the swanky bit, where the Pimm's are and you
0:32:20 > 0:32:23want your cocktails, what have you got to wear?
0:32:23 > 0:32:25There's a traditional dress code,
0:32:25 > 0:32:28and for the ladies, it simply means a hem line below the knee.
0:32:28 > 0:32:31No trousers, culottes, split skirts, that sort of thing.
0:32:31 > 0:32:34Well, luckily for you, that's in at the moment, so I can tick that box.
0:32:34 > 0:32:36And what, men wear blazers, don't they?
0:32:36 > 0:32:38Yes, jacket and tie.
0:32:38 > 0:32:41In fairness, the stewards regularly ask the members
0:32:41 > 0:32:44what they think about the dress code,
0:32:44 > 0:32:47and the overwhelming proportion say, "Look, keep things as they are."
0:32:47 > 0:32:50You know, changing the world, it's the unchanging nature
0:32:50 > 0:32:53of Henley Royal Regatta that gives it that stability.
0:32:53 > 0:32:56Well, that's all fascinating, Robert,
0:32:56 > 0:32:59but one thing I do know about rowers and oarsmen is that they have
0:32:59 > 0:33:02massive appetites when they're in training.
0:33:02 > 0:33:06So, I've got Brian down there cooking us up a special celebration
0:33:06 > 0:33:08dinner, and let's see if we can round some of them up to have it.
0:33:11 > 0:33:15Well, tracking down a few hungry rowers in Henley was pretty easy.
0:33:16 > 0:33:21And they all look they can't wait to sample Richard's Aylesbury duck.
0:33:23 > 0:33:25Well, Brian, here we are at the world famous
0:33:25 > 0:33:28Leander Rowing Club in Henley, and I've just found out that
0:33:28 > 0:33:33when champion rowers are in training, they need 6,000 calories a day.
0:33:33 > 0:33:36So what are you going to come up with?
0:33:36 > 0:33:39That little girl does not need 6,000 calories! That is ridiculous!
0:33:39 > 0:33:42- All right!- Anyway, what I'm going to cook is this,
0:33:42 > 0:33:46actually equally world-famous, Aylesbury duck,
0:33:46 > 0:33:50with a five spice marinade on top, a nice glaze and a green salad.
0:33:52 > 0:33:54Look at the size of these birds. They're wonderful birds.
0:33:54 > 0:33:55Yeah, they're fantastic!
0:33:55 > 0:33:58And please, whoever you are, you included,
0:33:58 > 0:34:01- don't forget to take those out! - Take the guts out!
0:34:01 > 0:34:03I've got the fire on here, let me put that on.
0:34:03 > 0:34:06And try to get a bit of colour. So, it's such a big duck, is this,
0:34:06 > 0:34:09and the legs don't cook at the same time as the breast.
0:34:09 > 0:34:10So I'm going to take the legs off.
0:34:10 > 0:34:13If you slow cook them, they're fantastic
0:34:13 > 0:34:15and in lots of duck fat, which you'll have
0:34:15 > 0:34:18when you've finished this dish, that works wonderful.
0:34:18 > 0:34:21What we're going to do is you're going to crown the duck:
0:34:21 > 0:34:23so I don't want this backbone here and I want a nice shape here.
0:34:23 > 0:34:27So just, cut around the fat, break the backbone
0:34:27 > 0:34:30and then with a swift chop with a knife, there it is.
0:34:30 > 0:34:32Keep that, it makes great stock, lots of fat in there.
0:34:32 > 0:34:35Don't throw anything away, we use everything.
0:34:36 > 0:34:38Have you put any fat in there at all to start it?
0:34:38 > 0:34:40- I put a little bit to set it off. - Not much.
0:34:40 > 0:34:42- But look, that's already on its way. - Yeah.
0:34:42 > 0:34:46It does take quite a bit of time, but it's well worthwhile, OK?
0:34:46 > 0:34:50Right, while that's happening, these are lovely young, white turnips.
0:34:50 > 0:34:53Blanche them in boiling, salted water
0:34:53 > 0:34:56- and I'm going to cut them in half. - They're slightly peppery as well.
0:34:56 > 0:34:59- Absolutely right, Janet.- These are the ones I grow and they're...
0:34:59 > 0:35:02you mustn't let them get too big, cos they lose that fabulous flavour.
0:35:02 > 0:35:07And this is a classical pairing, duck with turnips.
0:35:07 > 0:35:09OK, right, see how we go in here now, look.
0:35:09 > 0:35:11We should be all right. Turn that down.
0:35:11 > 0:35:12Have a look.
0:35:12 > 0:35:15Super. Lovely, that's what I want.
0:35:15 > 0:35:17It looks slightly scorched.
0:35:17 > 0:35:20That's not a problem right now, it'll look good.
0:35:20 > 0:35:22So what I'm going to do now, very carefully,
0:35:22 > 0:35:25is just prick all the skin so that we get some of that fat out.
0:35:25 > 0:35:28And what I decided to do to make it different,
0:35:28 > 0:35:30Chinese five spice and oil.
0:35:30 > 0:35:34That will also give it that colour. So you brush it well here,
0:35:34 > 0:35:37and we'll brush it halfway through cooking as well.
0:35:37 > 0:35:40And what we don't want the thing to do is to taste of Chinese
0:35:40 > 0:35:44five spice, we want there to be a hint of, an aroma of.
0:35:46 > 0:35:47And now I'm going to take my turnips
0:35:47 > 0:35:50and I'm going to throw them in at the same time.
0:35:50 > 0:35:52So they're cooking in the duck fat.
0:35:52 > 0:35:54They'll cook in the duck fat, you're quite right.
0:35:54 > 0:35:55Lots of lovely colour.
0:35:55 > 0:35:58Now we're going to go to the world of Alice in Wonderland,
0:35:58 > 0:36:00we're going to go through the looking glass
0:36:00 > 0:36:03- and into this wonderful hot thing over here.- Yeah.
0:36:03 > 0:36:05Most people won't have one of these at home,
0:36:05 > 0:36:10so you're going to cook this at around 200, 210 degrees
0:36:10 > 0:36:14and it'll probably take about 15, 20 minutes to cook.
0:36:14 > 0:36:15So you put it on really high?
0:36:15 > 0:36:19As high as you can and, and when you cook it in a conventional oven,
0:36:19 > 0:36:23210, 220 and you want to get bags of heat.
0:36:24 > 0:36:28So, Richard, have you ever cooked your duck with five spice?
0:36:28 > 0:36:31Well, no, this is a completely new take on my sort of way of cooking
0:36:31 > 0:36:34roast duck, so I'm looking forward to the proof of the pudding.
0:36:34 > 0:36:37- Crossing the new frontiers here! - Absolutely.
0:36:37 > 0:36:40Well, it's never too late in life to do something different.
0:36:40 > 0:36:41This is true.
0:36:41 > 0:36:44Right, so they've been cooking for about 15, 20 minutes,
0:36:44 > 0:36:46I'm also going to serve olives as well as turnips.
0:36:46 > 0:36:48Both are French.
0:36:48 > 0:36:50OK, that's coming on nicely, it's looking good.
0:36:50 > 0:36:52So we put olives in there.
0:36:52 > 0:36:55Never mind "Yuck, I don't like olives," as people will say,
0:36:55 > 0:36:58but they actually are lovely for the flavour of the sauce.
0:36:58 > 0:37:01We'll give it one more brushing and glazing there.
0:37:01 > 0:37:05It'll cook probably for another five, ten minutes. Cool.
0:37:06 > 0:37:10Now, guys, has any of you eaten duck cooked like this before?
0:37:10 > 0:37:12No, never.
0:37:12 > 0:37:13Have you even eaten duck before?
0:37:13 > 0:37:15Oh, yeah, yeah.
0:37:15 > 0:37:17Yeah, you have right, obviously, you're sophisticated!
0:37:17 > 0:37:19How do you normally have duck?
0:37:19 > 0:37:21In a wrap.
0:37:21 > 0:37:25Wrap down the Chinese takeaway! Why did I even ask?
0:37:25 > 0:37:27OK, well, are you looking forward to it?
0:37:27 > 0:37:28- Obviously, yeah.- Definitely.
0:37:28 > 0:37:31Right, so, I'm going to serve a bit of green salad with this.
0:37:31 > 0:37:33- Yeah.- So we're going to make a bit of dressing.
0:37:33 > 0:37:38- We've got mustard, grain mustard, some red wine vinegar.- Yeah.
0:37:38 > 0:37:40And we've got some olive oil.
0:37:40 > 0:37:43Salt and pepper, that'll make a lovely dressing, will that.
0:37:43 > 0:37:45There we are, that's lovely, that's ready to go whenever.
0:37:48 > 0:37:50Do you know, it's at moments like this
0:37:50 > 0:37:53when I realise just how good I am. That is delicious!
0:37:53 > 0:37:58Right, so, I'm going to take this out. What's the matter with you?
0:37:58 > 0:37:59I put honey in mine.
0:37:59 > 0:38:01Sweetener in it!
0:38:01 > 0:38:02No, honey!
0:38:02 > 0:38:04Honey's a sweetener!
0:38:04 > 0:38:06So I'm going to take, now, the ducks out,
0:38:06 > 0:38:08and let them sit for a couple of minutes.
0:38:11 > 0:38:12Take the olives and the turnips out.
0:38:12 > 0:38:14Right, OK.
0:38:14 > 0:38:16Just put them to one side for a little minute.
0:38:17 > 0:38:20- That's ready.- Right, OK.
0:38:20 > 0:38:21And then into this here,
0:38:21 > 0:38:25I'm going to put some chopped shallots. Wonderful.
0:38:25 > 0:38:27Give it a stir.
0:38:30 > 0:38:33Now, I've got a bit of red wine. Have you been drinking that?
0:38:33 > 0:38:36- No, I wish I had though. - Are you sure? Right.
0:38:36 > 0:38:38Take it off the heat so it doesn't flare up.
0:38:38 > 0:38:41All right, OK. Thank you.
0:38:41 > 0:38:42Right, lovely.
0:38:42 > 0:38:45So I'm going to reduce that down there with a bit of stock.
0:38:45 > 0:38:49I want to take my little gem lettuces and my watercress,
0:38:49 > 0:38:52- and dress that.- Right.
0:38:53 > 0:38:55Bit of salt and pepper.
0:38:55 > 0:38:58This cooking outside lark is all right. It's a bit difficult,
0:38:58 > 0:39:01but actually suddenly I'm starting to feel
0:39:01 > 0:39:02this is going to work, is this.
0:39:02 > 0:39:05And it really has to do, otherwise I'm in big trouble, cos some
0:39:05 > 0:39:07of those lads and lasses look...they're smiling now!
0:39:07 > 0:39:08They're hungry, they're starving.
0:39:08 > 0:39:11They're smiling now, but I think they'll turn
0:39:11 > 0:39:13if they don't get anything decent to eat.
0:39:14 > 0:39:17So that's coming up to the boil now, we want that to reduce.
0:39:17 > 0:39:19So our salad now is almost ready.
0:39:19 > 0:39:22So we've got a mountain of salad here,
0:39:22 > 0:39:27fresh, green salad there. And I've got some green beans here.
0:39:27 > 0:39:30- I'm just going to put those into the dressing.- Yeah.
0:39:30 > 0:39:35A few raw shallots. A bit more of the dressing.
0:39:35 > 0:39:37And nothing wasted at all, eh?
0:39:38 > 0:39:40Beautiful.
0:39:40 > 0:39:42Right, have a quick look at the sauce here.
0:39:42 > 0:39:44Yeah, that's looking good, is that.
0:39:44 > 0:39:48I'm going to put just a wee bit more chicken stock in there.
0:39:48 > 0:39:50- Are you guys hungry? - Obviously.- Definitely.
0:39:50 > 0:39:51We're almost there.
0:39:51 > 0:39:54So I'm going to put now my olives and turnips,
0:39:54 > 0:39:56which have actually roasted so they're cooked through.
0:39:56 > 0:39:58So we're going to taste the seasoning now
0:39:58 > 0:40:00cos olives, as you know, are a little bit salty.
0:40:02 > 0:40:04Ah, chef, you have a taste of that.
0:40:04 > 0:40:07I bet you've never tasted anything like that in your life, huh?
0:40:12 > 0:40:13- Very good.- Right.
0:40:13 > 0:40:16- Very good. - It's missing one thing, though.
0:40:16 > 0:40:17I'm going to put a bit of butter in there.
0:40:17 > 0:40:20- Little bit of butter. - A bit! That's a great big handful!
0:40:20 > 0:40:24They need calories! So that's lovely over there.
0:40:24 > 0:40:27- Right, now, chives, OK? - What are you putting them in?
0:40:27 > 0:40:29- I'm going to put them in the sauce. - Oh, right, OK.
0:40:29 > 0:40:31I thought you were using them as decoration.
0:40:31 > 0:40:33There we go. So are we ready guys?
0:40:33 > 0:40:35That goes in there. Give it a whirl round.
0:40:35 > 0:40:38That bit of butter gives it that lovely shine.
0:40:38 > 0:40:41Just watch when it goes on. This is a lovely sauce, is this.
0:40:41 > 0:40:43Oh, oh, it's good red wine in there.
0:40:43 > 0:40:46The stuff you didn't drink, we've used.
0:40:46 > 0:40:49And then, I'm going to take the breast off now.
0:40:49 > 0:40:53Down the bone, through the side here and then just...
0:40:53 > 0:40:55so I don't want this too pink,
0:40:55 > 0:40:58but on the other hand, I don't want it overcooked either.
0:40:59 > 0:41:01That is real duck.
0:41:01 > 0:41:05And I think it's really nice if we cut this now,
0:41:05 > 0:41:07in pieces, lengthways.
0:41:08 > 0:41:11Now, we just pile these...
0:41:11 > 0:41:16..on top, one, two, three, four.
0:41:18 > 0:41:19And there you've got it.
0:41:19 > 0:41:22You've got Richard's wonderful roast Aylesbury duck
0:41:22 > 0:41:26with a five spice marinade on top, and a green salad.
0:41:26 > 0:41:29Ladies and gentlemen, there you have it.
0:41:29 > 0:41:31APPLAUSE
0:41:33 > 0:41:35Come on, then, have a taste.
0:41:35 > 0:41:37That's what they call real duck.
0:41:37 > 0:41:40Hmmm. That duck's fantastic!
0:41:40 > 0:41:43Come on in. Don't hold back, Richard, you've got to come in first.
0:41:48 > 0:41:51- Go on, get it in there, lad. - Get stuck in!
0:41:51 > 0:41:53Dip it in the sauce, would you please?
0:41:53 > 0:41:56Not exactly a rush for the salad!
0:41:56 > 0:41:57LAUGHTER
0:41:59 > 0:42:02So is it as good as your mum's duck?
0:42:02 > 0:42:04- Bit better. - Bit better!
0:42:04 > 0:42:06THEY LAUGH
0:42:06 > 0:42:07So what do you reckon, Richard?
0:42:07 > 0:42:09It's very, very nice.
0:42:09 > 0:42:12This really is a new twist on a really old recipe.
0:42:12 > 0:42:13Very, very nice indeed.
0:42:13 > 0:42:14Yeah? Did you like it?
0:42:14 > 0:42:17Oh, it was absolutely fantastic, best duck I've ever tasted.
0:42:17 > 0:42:19Yeah? Finish it off!
0:42:31 > 0:42:34Well, I've had a fantastic walk down the Thames path.
0:42:34 > 0:42:36Tasted some great cheese.
0:42:36 > 0:42:38Yeah, that cheese was lovely. All those different ones as well.
0:42:38 > 0:42:40I loved the duck. It was a first for me.
0:42:40 > 0:42:43I'd never have cooked it with five spice. It was terrific.
0:42:43 > 0:42:45I think these people over here have all enjoyed it.
0:42:45 > 0:42:48It was different for them, they've never had it quite like that.
0:42:48 > 0:42:50So for me, that sort of sums it up.
0:42:50 > 0:42:56Here, the duck was a real taste of Britain along the Thames at Henley.
0:42:56 > 0:42:57Now I'm going for a walk.
0:42:57 > 0:42:58I might come with you.
0:42:58 > 0:43:00- That'll be fine. - Well, I might not.