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 > 0:00:12these feet have taken me the length and breadth of Great Britain.
0:00:14 > 0:00:17I've been privileged to cook all around the world,
0:00:17 > 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.
0:00:29 > 0:00:33And the landscape that's given us such wonderful produce.
0:00:33 > 0:00:35He's in charge of the food.
0:00:35 > 0:00:37And guess what - she's in charge of everything else!
0:00:38 > 0:00:40- This is... - A Taste Of Britain.
0:00:50 > 0:00:53Today, we're exploring the East Anglian county of Suffolk.
0:00:53 > 0:00:55Wedged between Norfolk and Essex
0:00:55 > 0:00:58in the most easterly part of the country,
0:00:58 > 0:01:01Suffolk is home to fashionable seaside towns
0:01:01 > 0:01:03and a rich farming heritage.
0:01:05 > 0:01:08Janet finds and unlikely ally under a gooseberry bush.
0:01:08 > 0:01:11That seems to me like very uncharacteristic
0:01:11 > 0:01:12Yorkshire exaggeration.
0:01:12 > 0:01:15Thank you, Suvi.
0:01:15 > 0:01:17I get behind some serious horsepower.
0:01:17 > 0:01:19OK, Gemma. I can't do gears.
0:01:20 > 0:01:22Argh, ARGH...!
0:01:22 > 0:01:25And find some peace and quiet crabbing on the quayside.
0:01:25 > 0:01:28Just meditate, Brian.
0:01:28 > 0:01:30Argh! I got a seagull.
0:01:31 > 0:01:34Along the way, we'll be looking out for the perfect ingredient
0:01:34 > 0:01:37for a celebratory dish that sums up the taste of the region.
0:01:39 > 0:01:41Good-quality ingredient, good-quality chef
0:01:41 > 0:01:43and people who actually like eating.
0:01:46 > 0:01:51Well, Brian, here we are on a quayside just outside Orford,
0:01:51 > 0:01:53on the beautiful Suffolk coastline.
0:01:53 > 0:01:56And over there is Orford Ness,
0:01:56 > 0:02:00and the sea used to flood right up to the castle over there,
0:02:00 > 0:02:04so all this marshland has been drained and used for farming.
0:02:04 > 0:02:07And there's acres of arable land round here.
0:02:07 > 0:02:09Great meat.
0:02:09 > 0:02:11Sutton Hoo has very famous poultry,
0:02:11 > 0:02:14and, of course, look at the coastline - bags of fresh fish!
0:02:14 > 0:02:17But there's a young lady chef who has a fantastic restaurant
0:02:17 > 0:02:19that does really local produce
0:02:19 > 0:02:20and makes a fantastic success of it.
0:02:20 > 0:02:23This is such an interesting area with all these estuaries.
0:02:23 > 0:02:25it's an Area of Outstanding Natural Beauty,
0:02:25 > 0:02:27but I want to go to Woodbridge,
0:02:27 > 0:02:29cos they've got a fantastic tide mill there.
0:02:29 > 0:02:32Before we set off on a hike up the coast,
0:02:32 > 0:02:33I think we should check out a farm
0:02:33 > 0:02:36where they only sell their produce locally.
0:02:36 > 0:02:38It would be good to get our hands on some.
0:02:38 > 0:02:40Well, I brought you here to High House Farm.
0:02:40 > 0:02:43It's a fruit farm, fantastic soft fruit at this time of year.
0:02:43 > 0:02:46So, I'm sure we'll find just the fruit we need.
0:02:46 > 0:02:50Piers and Suvi Pool took over the farm from his father
0:02:50 > 0:02:52who'd been a Japanese prisoner of war.
0:02:52 > 0:02:54A friend in the prison camp told him
0:02:54 > 0:02:58stories of working in the Kent orchards.
0:02:58 > 0:03:01Inspired by these stories, he started High House Farm,
0:03:01 > 0:03:03which was eventually handed over
0:03:03 > 0:03:05to Piers and Suvi in the year 2000.
0:03:05 > 0:03:08- Hi, there.- Hello, Janet. Hello, Brian.- Hi, Piers, all right?
0:03:08 > 0:03:10- Yes, thanks. And you? - Good man, yeah.
0:03:10 > 0:03:12- Shall we go up and look for some cherries?- Perfect.
0:03:12 > 0:03:14So, Piers, these cherries...
0:03:14 > 0:03:16Were they planted by your parents?
0:03:16 > 0:03:19No, the cherries were actually planted by us,
0:03:19 > 0:03:21since Suvi and I came back here in 2000,
0:03:21 > 0:03:23we've diversified even further.
0:03:23 > 0:03:26So was there a reason why you diversified?
0:03:26 > 0:03:29Was it hard dealing with supermarkets and stuff like that?
0:03:29 > 0:03:32It was getting harder and harder to make ends meet
0:03:32 > 0:03:33growing apples to supermarket.
0:03:33 > 0:03:36So, we stopped doing that and we...
0:03:36 > 0:03:38The big decision that we made
0:03:38 > 0:03:41was to sell absolutely everything locally.
0:03:41 > 0:03:44- Yeah.- So, erm, we planted other crops such as these cherries.
0:03:44 > 0:03:47And everything gets sold within a 12-mile radius
0:03:47 > 0:03:49of the farm.
0:03:49 > 0:03:51What fruit do you grow apart from cherries and apples?
0:03:51 > 0:03:53Pretty well everything except for strawberries.
0:03:53 > 0:03:56- Gooseberries are my favourite, and yours are quince, is it?- Yeah.
0:03:56 > 0:03:59- Shall we go and have a look at the gooseberries?- Yes, please.
0:04:02 > 0:04:05So, here we are at the gooseberries,
0:04:05 > 0:04:07and here's my wife Suvi
0:04:07 > 0:04:09who is expertly picking some.
0:04:09 > 0:04:11- Hi, Suvi.- Hi, Janet.
0:04:11 > 0:04:13All right? No, don't take your glove off.
0:04:13 > 0:04:15- Don't take your gloves off.- Hiya.
0:04:15 > 0:04:17It's a gooseberry picker's best armour, this.
0:04:17 > 0:04:20Right, have you got a pair of gloves for me?
0:04:20 > 0:04:21Er, yes, I have, actually.
0:04:21 > 0:04:23- Look there's a spare pair over there.- All right, OK.
0:04:23 > 0:04:25Piers'll get them, or somebody.
0:04:25 > 0:04:28So how do you judge when they're, when gooseberries are ripe?
0:04:28 > 0:04:31Well, really, these are green gooseberries.
0:04:31 > 0:04:35So you can't tell really by colour, so we basically go on size.
0:04:35 > 0:04:39As you can see these have sized up quite nicely.
0:04:39 > 0:04:40Right, yeah.
0:04:40 > 0:04:42So these are pretty nice and ripe and, yeah, will be good.
0:04:42 > 0:04:45So you don't taste them to see how sweet they are?
0:04:45 > 0:04:47Good heavens, if you tasted these, Brian,
0:04:47 > 0:04:49you'd have them coming out of your ears.
0:04:49 > 0:04:50They're sour, they're sharp.
0:04:50 > 0:04:52I know you're a Yorkshire lass.
0:04:52 > 0:04:55- Yes, I am.- Did you ever get call these goosegoggs when you were a kid?
0:04:55 > 0:04:57We called them goosegoggs!
0:04:57 > 0:04:59- I call them goosegoggs all the time! - Thank goodness!
0:04:59 > 0:05:02Enough of this reminiscing, Brian.
0:05:02 > 0:05:04Brian, someone's pickin' here!
0:05:04 > 0:05:07- Yeah, you're doing all the hard work.- Do they take a lot of...
0:05:07 > 0:05:08Very good technique, I think!
0:05:08 > 0:05:11I've got a gooseberry bush in my garden at home,
0:05:11 > 0:05:13and they went really out of fashion, didn't they?
0:05:13 > 0:05:16I think people don't really know what to do with a gooseberry.
0:05:16 > 0:05:19- Do you know... You might know this in Yorkshire, in Egton Bridge -- Yep.
0:05:19 > 0:05:22..up on the top they are - first of August every year,
0:05:22 > 0:05:24they have a gooseberry competition,
0:05:24 > 0:05:27- to see who can produce the biggest gooseberry.- I didn't know that.
0:05:27 > 0:05:29Well, I think Suvi might win it - some of these are very big!
0:05:29 > 0:05:32No, no, no the winners are about 2.5 lbs.
0:05:32 > 0:05:34Oh, well, they're obscene! That's stupid.
0:05:34 > 0:05:362.5 lbs gooseberry?!
0:05:36 > 0:05:38I've heard everything now.
0:05:38 > 0:05:41That seems to me like very uncharacteristic
0:05:41 > 0:05:43Yorkshire exaggeration.
0:05:43 > 0:05:46- Thank you, Suvi!- Oh! What have I taken...- I might sue you for that!
0:05:46 > 0:05:48OK, girls, I think you've got enough there.
0:05:48 > 0:05:52I'm going to actually cook some of these and make a nice dessert, so...
0:05:52 > 0:05:54- Lovely! I look forward to it. - Are you staying here or coming?
0:05:54 > 0:05:57- I'm staying and talking to Suvi. - Yeah, let's have a little chat.
0:05:57 > 0:05:59Oh, there's some good ones, Janet.
0:05:59 > 0:06:02You've missed a few there - they're beauties!
0:06:02 > 0:06:06I do think these goosegoggs are absolutely at their best,
0:06:06 > 0:06:09so I'm going to make a really simple summer dish.
0:06:09 > 0:06:12Gooseberry fool with ginger biscuits.
0:06:12 > 0:06:14Do you like a fool, Janet?
0:06:14 > 0:06:15Luckily, I do, Brian,
0:06:15 > 0:06:17and I love a ginger biscuit.
0:06:19 > 0:06:22- These are made in Suffolk. - Right.- So they're local stuff.
0:06:22 > 0:06:25So you're cutting your gooseberries in half before you cook them?
0:06:25 > 0:06:27We cut them in half, I just think they cook nicer,
0:06:27 > 0:06:31we want them to hold a bit of shape, but we don't want them...
0:06:31 > 0:06:32You don't want them to explode.
0:06:32 > 0:06:35In too-big lumps. No, exactly right. Okey-dokey, right.
0:06:35 > 0:06:37Let's get this pan on here.
0:06:37 > 0:06:40- Going to put those in. - Yep.
0:06:41 > 0:06:44With about four tablespoons of sugar.
0:06:45 > 0:06:48OK, and you do need a good bit of sugar in this.
0:06:49 > 0:06:51However, don't put too much in there.
0:06:51 > 0:06:53You can correct it later, can't you?
0:06:53 > 0:06:55You can. But look what we've found.
0:06:55 > 0:06:58Elderflower cordial. Local stuff, it's really good.
0:06:58 > 0:07:01It's got that lovely little citric flavour at the back.
0:07:01 > 0:07:03So we're going to put that in there.
0:07:03 > 0:07:06And once again you can always add a little bit more,
0:07:06 > 0:07:09And just let it cook nicely away till it starts to fall.
0:07:09 > 0:07:12I've got some here, look. The colour's changed,
0:07:12 > 0:07:15but when I say fall, they started to lose their shape
0:07:15 > 0:07:18- but they've still kept some of the shape.- Yeah.
0:07:18 > 0:07:20And if you taste these, these taste lovely.
0:07:20 > 0:07:23The sugar and the elderflower is fantastic.
0:07:23 > 0:07:26Half of them I've put through a blitzing machine.
0:07:26 > 0:07:27So we take these over here...
0:07:27 > 0:07:30I'm going to take about three of these biscuits
0:07:30 > 0:07:33and I'm just going to break them up into chunks.
0:07:33 > 0:07:36Not too big, but likewise, not too small.
0:07:36 > 0:07:38They're going to soak up some of the juice,
0:07:38 > 0:07:41but they're also just going to give up that bit of that ginger flavour.
0:07:41 > 0:07:43We'll take these and just...
0:07:43 > 0:07:44Don't put too much in here,
0:07:44 > 0:07:47I just want flavour, and I also want a bit of texture.
0:07:47 > 0:07:49So it's got that little bit of,
0:07:49 > 0:07:51little bit of bite to it.
0:07:51 > 0:07:53That's probably about right.
0:07:53 > 0:07:55Going to make a couple of portions up here -
0:07:55 > 0:07:57we take this,
0:07:57 > 0:08:01put the mixture in the bottom.
0:08:01 > 0:08:03Let's just put a little bit more in there -
0:08:03 > 0:08:05lovely!
0:08:07 > 0:08:08Now, you want to whip the cream.
0:08:08 > 0:08:12Just a little bit of sugar helps it whip up.
0:08:12 > 0:08:15Once again you can add a bit more, if you like.
0:08:15 > 0:08:17But it does take a little while,
0:08:17 > 0:08:20so what you need to do now is put some of the elderflower cordial in
0:08:20 > 0:08:22and hopefully because of its acidity
0:08:22 > 0:08:26it'll actually start to help us set up our cream.
0:08:28 > 0:08:31- See, look, it's starting to thicken now.- Yep.- That's what we want
0:08:31 > 0:08:33Just a wee bit more.
0:08:33 > 0:08:36- Grand. - Oh, I didn't know that.
0:08:36 > 0:08:38Was that double or single cream,
0:08:38 > 0:08:40- you started off with? - Double cream.
0:08:40 > 0:08:43I always use double cream - it's got twice the amount of fat in it,
0:08:43 > 0:08:46- which is perfect. - Course you do, Brian!
0:08:46 > 0:08:48Well, I'm amazed you asked the question.
0:08:48 > 0:08:51OK, now, this is half of the mixture we had here,
0:08:51 > 0:08:52put through the blitz machine.
0:08:52 > 0:08:56And I think, once again, the trick here,
0:08:56 > 0:08:58treat it like an old-fashioned raspberry ripple,
0:08:58 > 0:09:03don't have it completely a puree of gooseberries and cream.
0:09:03 > 0:09:05Marbling!
0:09:06 > 0:09:08Look at that - stripes!
0:09:08 > 0:09:11They're not really stripes. I just don't want it, I want...
0:09:11 > 0:09:13So you find hidden nuggets of flavour every now and then.
0:09:15 > 0:09:18I think the technical term IS marbling.
0:09:18 > 0:09:20Well, I bow to your superior knowledge.
0:09:20 > 0:09:23Or larger, bigger vocabulary, possibly.
0:09:23 > 0:09:26And that, as well. So, now...
0:09:31 > 0:09:33Careful, Chef.
0:09:33 > 0:09:35Don't put too much in.
0:09:38 > 0:09:41I've got ginger biscuits here,
0:09:41 > 0:09:44and they've been in the machine, OK.
0:09:44 > 0:09:45Just quick - I love this -
0:09:45 > 0:09:48they get really nice and fine.
0:09:48 > 0:09:49All I want to do now,
0:09:49 > 0:09:52is just pour them over the top
0:09:52 > 0:09:54and now comes the really dangerous part.
0:09:55 > 0:09:57These are elderflowers -
0:09:57 > 0:09:59take a nice bit there,
0:09:59 > 0:10:02I say dangerous, cos I'm going to pour this icing sugar over it,
0:10:02 > 0:10:04- and it's going to land - most of it - on your sweater.- Yep.
0:10:04 > 0:10:08And that's dangerous for me, so I'm just going to go...
0:10:08 > 0:10:10Oh, wind's blowing the other way now!
0:10:10 > 0:10:12But just that little bit over there, lovely.
0:10:14 > 0:10:16And sit that on top.
0:10:16 > 0:10:17And there you have it.
0:10:18 > 0:10:21A gooseberry fool with a hint of ginger.
0:10:22 > 0:10:23Brilliant.
0:10:25 > 0:10:27Can I ask Piers and Suvi to taste some?
0:10:27 > 0:10:29Please, yeah.
0:10:29 > 0:10:30Come on in! You grew them!
0:10:30 > 0:10:33- You have that. - Looks delicious.
0:10:33 > 0:10:35Oh, thank you. That looks fantastic.
0:10:35 > 0:10:38There's a spoon there. Right down to that lovely fruit there.
0:10:38 > 0:10:39Right.
0:10:42 > 0:10:45- Oh, that's delicious.- I'm going to go for it now.- That's a good man.
0:10:45 > 0:10:47- I don't like... - Oh, that's really good!
0:10:47 > 0:10:49I don't like it to set too much.
0:10:49 > 0:10:51Sometimes people over-whip the cream and the fruit gets...
0:10:51 > 0:10:54- Fantastic, isn't it?!- Can I have another bit?- Really good!
0:10:54 > 0:10:57Well, it pains me to say it, Brian, but you've done it again.
0:10:57 > 0:10:59It's delicious.
0:10:59 > 0:11:02I did love that gooseberry fool, Brian,
0:11:02 > 0:11:05a real taste of British summers gone by.
0:11:06 > 0:11:07I'm glad you said that, Janet,
0:11:07 > 0:11:11because I'm going to take you to do something I did in my childhood.
0:11:11 > 0:11:13Brian, as a child, growing up in West London,
0:11:13 > 0:11:15I just went for tadpoles,
0:11:15 > 0:11:18but you went crabbing.
0:11:18 > 0:11:20I came to places like this and went crabbing, and look...
0:11:20 > 0:11:23They're bound to have some stuff here, look at that.
0:11:23 > 0:11:25Come on, we've got to go crabbing.
0:11:25 > 0:11:26We have got to go crabbing.
0:11:26 > 0:11:29If it's a competition, you know I'm going to win.
0:11:29 > 0:11:30Let's have a competition.
0:11:30 > 0:11:32I don't care about the expense, I'm having one, as well.
0:11:32 > 0:11:35OK. Actually, I'm trading to pink, I feel it's luckier.
0:11:37 > 0:11:39- OK, all right. - Have you got some money?- Yep.
0:11:39 > 0:11:41Good. I thought royalty didn't have money?
0:11:44 > 0:11:46Crabbing at the Suffolk seaside is a real local tradition.
0:11:46 > 0:11:50In fact, just up the coast from here in Walberswick
0:11:50 > 0:11:54they hold the British Open Crabbing Championship.
0:11:54 > 0:11:57Did we enter?
0:11:57 > 0:11:59Well, let's see how good you are first, Brian.
0:11:59 > 0:12:01I don't want to be embarrassed.
0:12:01 > 0:12:03Right, give me the bait. Come on.
0:12:03 > 0:12:05- All right, here. - Don't mess about.
0:12:06 > 0:12:08You see - and this is local produce.
0:12:08 > 0:12:11- Local bacon. - Yeah, local cheap bacon, right.
0:12:11 > 0:12:15I tell you what, Brian, I don't want to play unfair rules,
0:12:15 > 0:12:18but I've just been speaking to the lady that runs the ferry.
0:12:18 > 0:12:20- Right. - And she's given me that.
0:12:20 > 0:12:23- It's a hair net. - It's my net.
0:12:23 > 0:12:24Oh, for goodness' sake!
0:12:24 > 0:12:26Yes, look, that's the professionals!
0:12:28 > 0:12:30Dah, dah, dah...!
0:12:33 > 0:12:35That's it.
0:12:35 > 0:12:37Just meditate, Brian.
0:12:39 > 0:12:41Be at one with nature.
0:12:43 > 0:12:46Argh! I've got a seagull!
0:12:46 > 0:12:47Get away!
0:12:47 > 0:12:49BRIAN LAUGHS
0:12:49 > 0:12:51JANET RATTLES BUCKET
0:12:51 > 0:12:56He's after your bacon! No! He's got my bacon! Oi!
0:12:56 > 0:12:58"Be at one with nature"? "Meditate"?
0:12:58 > 0:13:00HE CHUCKLES
0:13:03 > 0:13:05I've eaten seagull.
0:13:05 > 0:13:07- Have you? - In New Zealand - mutton-bird.
0:13:07 > 0:13:10You might be having one of them in a minute, I tell ya.
0:13:10 > 0:13:12Oh, they taste disgusting!
0:13:12 > 0:13:14Really?
0:13:14 > 0:13:17Yeah, very, very salty. Thick layer of fat, funnily enough.
0:13:23 > 0:13:24ARGH! NO!
0:13:24 > 0:13:29JANET LAUGHS RAUCOUSLY AND HELPLESSLY
0:13:29 > 0:13:31I've been out-gulled!
0:13:31 > 0:13:32I cannot believe that.
0:13:32 > 0:13:35I don't think Brian and I will be winning
0:13:35 > 0:13:37ANY crabbing competitions this year.
0:13:37 > 0:13:39I could do with a cup of tea.
0:13:39 > 0:13:42So could I. Look, can you see that riverside tearoom?
0:13:42 > 0:13:44Isn't it looking very, very attractive?
0:13:44 > 0:13:46Dear me, it does look good, don't it, eh?
0:13:46 > 0:13:49Right, I'm knocking it on the head.
0:13:50 > 0:13:53Any luck with the crabs?
0:13:53 > 0:13:56No, no luck, whatsoever.
0:13:56 > 0:13:58It's a fix. They don't exist.
0:13:58 > 0:14:00No? Thank you.
0:14:02 > 0:14:05Not much luck with the crabs, but I'm hoping
0:14:05 > 0:14:07we might have more success locating
0:14:07 > 0:14:10one of the UK's rarest animals.
0:14:10 > 0:14:12Now, Brian, I brought you here
0:14:12 > 0:14:14because of this thing I feel very, very strongly about.
0:14:14 > 0:14:17Pandas get loads and loads of publicity, and they're great,
0:14:17 > 0:14:21but here in Suffolk they've got a wonderful creature
0:14:21 > 0:14:23that's even rarer than a panda,
0:14:23 > 0:14:26and doesn't get half the publicity.
0:14:28 > 0:14:32Philip Ryder-Davies is the chairman of the trust
0:14:32 > 0:14:37that looks after the 150 Suffolk punch horses left in the world.
0:14:37 > 0:14:40Brian, look -
0:14:40 > 0:14:42the rarest animals in Britain.
0:14:42 > 0:14:44Why is this horse so very rare?
0:14:44 > 0:14:47Well, there's this concept in people's minds
0:14:47 > 0:14:49that if we came back, you know, 80 years ago,
0:14:49 > 0:14:52every farm all round here would be covered in Suffolk horses.
0:14:52 > 0:14:54Well, they weren't,
0:14:54 > 0:14:56because, erm, these were actually quite expensive.
0:14:56 > 0:15:00So, this was an area of very big estates and very big farms,
0:15:00 > 0:15:03and they were the ones who had Suffolks on the whole,
0:15:03 > 0:15:06because the smaller farmers and tenant farmers couldn't afford them.
0:15:06 > 0:15:09And Philip, how far back can you trace the breed?
0:15:09 > 0:15:14Now this breed has the longest written pedigree of any breed of horse anywhere in an unbroken line.
0:15:14 > 0:15:16So we can trace all of these back
0:15:16 > 0:15:18to a horse called Crisps Horse of Ufford,
0:15:18 > 0:15:21who was foaled in 1768 in the village near here.
0:15:21 > 0:15:23And what is really bizarre about this place is that
0:15:23 > 0:15:26Suffolk horses have been bred on this farm
0:15:26 > 0:15:29without stopping for 250 years.
0:15:29 > 0:15:31Now there's no other breed of domestic animal anywhere
0:15:31 > 0:15:35with anything like that history as a single breeding unit.
0:15:35 > 0:15:37Are they really intelligent horses?
0:15:37 > 0:15:40They are, but the temperament is also very good.
0:15:40 > 0:15:43Now when you say that, of course, they are big horses, and so
0:15:43 > 0:15:46while their temperament essentially is very good,
0:15:46 > 0:15:49you do need to make sure they understand who's the boss,
0:15:49 > 0:15:53because if they become the boss, you've got a bit of a problem.
0:15:53 > 0:15:55Sounds familiar, Brian!
0:15:57 > 0:15:58So, Phillip, how confident are you
0:15:58 > 0:16:01that the breed is actually now safe? Or, in fact, is it?
0:16:01 > 0:16:03Erm, I'm not confident,
0:16:03 > 0:16:06and it isn't really safe because of the low numbers,
0:16:06 > 0:16:08so it is very difficult to keep this going,
0:16:08 > 0:16:12but we have been here since 2002, so and we're still here.
0:16:13 > 0:16:16Now, I know I can't ride one of these animals
0:16:16 > 0:16:19but is there a chance of some form of lift?
0:16:19 > 0:16:21Well, we have purpose-built horse buses
0:16:21 > 0:16:24and if you'd like to ride on one, we'd be absolutely delighted.
0:16:24 > 0:16:28- Right, show me the way. - Suffolk punch horses
0:16:28 > 0:16:32are working animals by nature, so relish any task.
0:16:32 > 0:16:35Would you like to have a try at driving?
0:16:35 > 0:16:37- Erm... - No, she wouldn't!
0:16:37 > 0:16:39OK, Gemma, I can't do gears.
0:16:39 > 0:16:41All right.
0:16:43 > 0:16:45- Ready?- Yeah.- All right, then, boys!
0:16:45 > 0:16:48Together now! Go on. Together!
0:16:48 > 0:16:50- Argh!- All right. Steady...steady, steady...!
0:16:50 > 0:16:52Steady, steady...
0:16:52 > 0:16:54It's going too fast!
0:16:54 > 0:16:56Steady... Ste-e-eady...!
0:16:56 > 0:16:58Good.
0:16:58 > 0:17:00No, this is SO difficult!
0:17:02 > 0:17:03Oh, my goodness.
0:17:03 > 0:17:05Left rein a bit.
0:17:05 > 0:17:07That's it. Nice and ste-e-eady, boys.
0:17:07 > 0:17:09Good boys.
0:17:09 > 0:17:10Go on. Good lads.
0:17:10 > 0:17:13Good lads.
0:17:14 > 0:17:16Go up, go up, go up.
0:17:16 > 0:17:19No, I think, Gemma, let me hand over to you.
0:17:21 > 0:17:23No, I think I did pretty well.
0:17:23 > 0:17:26- You did very well. - They are very heavy,
0:17:26 > 0:17:30I know it sounds obvious, but they just keep moving the whole time.
0:17:30 > 0:17:32A-A-A-And...wa-a-a-alk...!
0:17:34 > 0:17:35Well done, well done,
0:17:35 > 0:17:37Well done, Janet, eh?
0:17:37 > 0:17:39Well done, Gemma.
0:17:39 > 0:17:41Thank you so much.
0:17:41 > 0:17:44- You're very welcome. - I'm very impressed by that.
0:17:46 > 0:17:49Located just outside Woodbridge is a great example
0:17:49 > 0:17:52of how far we've come as a country of food lovers.
0:17:52 > 0:17:54Chef Madalene Bonvini-Hamel
0:17:54 > 0:17:58runs The British Larder with her partner, Ross Pike.
0:17:58 > 0:18:01And it's celebrated for its imaginative cooking
0:18:01 > 0:18:02and use of local ingredients.
0:18:05 > 0:18:07- Hi, Brian. How are you today? - Very good and yourself?
0:18:07 > 0:18:09I'm very good, thank you.
0:18:09 > 0:18:11Looks fantastically impressive! What'll you cook for us?
0:18:11 > 0:18:13I'm going to do a pork-tasting platter.
0:18:13 > 0:18:16And the bit I'm going to cook for you today is the Scotch egg.
0:18:16 > 0:18:19Fantastic, so crack on, what do you do first?
0:18:19 > 0:18:21Cooked smoked ham hock.
0:18:22 > 0:18:25Next, I'm going to add a bit of sausage meat.
0:18:25 > 0:18:27- The sausage meat is going to make the glue.- Yeah.
0:18:27 > 0:18:30And the smoked ham hock is where all the flavour is.
0:18:30 > 0:18:32I'm going to put a bit of fresh herbs,
0:18:32 > 0:18:35I get my parsley from Thorpeness Leaves.
0:18:35 > 0:18:39That is Thorpeness, which is about ten, 12 miles away from here.
0:18:39 > 0:18:41It's just fantastic and beautiful
0:18:41 > 0:18:44and you can't get any fresher, trust me.
0:18:44 > 0:18:47Then a little bit of horseradish - just a bit of creamed horseradish.
0:18:47 > 0:18:50Then, next, I'm going to put in my grain mustard.
0:18:50 > 0:18:52It's quite a good helping of grain mustard,
0:18:52 > 0:18:55cos I quite like that, as well.
0:18:55 > 0:18:57And in here I've got a bit of shallot confit,
0:18:57 > 0:19:00So it's just shallots which I've chopped down
0:19:00 > 0:19:02and cooked a little bit in Gressingham duck fat.
0:19:02 > 0:19:06Do you need to give that a good kneading? You're working it well.
0:19:06 > 0:19:07A really good mixing,
0:19:07 > 0:19:09just to make sure everything sticks together.
0:19:09 > 0:19:12I'm just now going to make them into 100g balls.
0:19:15 > 0:19:17We cooked the eggs for six minutes and 30 seconds.
0:19:17 > 0:19:21Boiled them and put them in ice water to refresh them.
0:19:21 > 0:19:24Next, I need to get my meat ready in my hand.
0:19:24 > 0:19:27- Yep.- And I'm just patting it out really nice and flat
0:19:27 > 0:19:28and even as possible.
0:19:28 > 0:19:31So, my trick is to first roll the egg
0:19:31 > 0:19:32in a little bit of seasoned flour.
0:19:32 > 0:19:35So that it doesn't slip around.
0:19:35 > 0:19:38- So then I'm going to put that in the middle.- Yeah.
0:19:38 > 0:19:40I'm just going to work it and work it and work it,
0:19:40 > 0:19:42and then it's going to all come together.
0:19:42 > 0:19:45And you can see how, even though there's coarse bits of meat,
0:19:45 > 0:19:48I know, for a fact, there's enough meat on the outside
0:19:48 > 0:19:51that's going to fit around my little egg...and look at that.
0:19:52 > 0:19:55Right, so my Scotch egg is ready now to be panned.
0:19:55 > 0:19:57I'm just going to put it in a little bit of flour,
0:19:57 > 0:19:58again a seasoned flour,
0:19:58 > 0:20:01just to make sure that the egg wash is going to stick.
0:20:01 > 0:20:05And then next bit is going into my egg wash,
0:20:05 > 0:20:06and then once that's coated in the egg,
0:20:06 > 0:20:09I'm then going to put it in my breadcrumbs.
0:20:11 > 0:20:13- And it is all done. - Yeah.
0:20:13 > 0:20:15- And as you can see it's all beautifully covered.- Yeah.
0:20:15 > 0:20:19And ready to go in the deep-fat fryer.
0:20:19 > 0:20:21160 degrees...
0:20:21 > 0:20:24- Two minutes. - PAN SIZZLES
0:20:27 > 0:20:29Right, the egg is ready now to go into the oven
0:20:29 > 0:20:32- for a further five minutes.- Yeah.
0:20:32 > 0:20:34I'm going to put my platter together,
0:20:34 > 0:20:37and I'm going to cut a piece of my pork pie.
0:20:38 > 0:20:41- It's just going to sit on there. - That looks lovely.
0:20:41 > 0:20:43So, in here, I've got a little bit of pork rillettes.
0:20:43 > 0:20:46Again, it's made of leftover bits of cooked pork,
0:20:46 > 0:20:50which is just a pate. It's quite a coarse pate
0:20:50 > 0:20:53and it's mixed with a little bit of cornichon,
0:20:53 > 0:20:55or gherkins.
0:20:56 > 0:20:59- This is a little bit of celeriac remoulade...- Yeah.
0:20:59 > 0:21:00..which is like a coleslaw
0:21:00 > 0:21:02but, again, a little bit of grain mustard.
0:21:07 > 0:21:10In here, I've got our famous piccalilli
0:21:10 > 0:21:12and our customers absolutely love it.
0:21:12 > 0:21:14Right, so that is that bit there.
0:21:14 > 0:21:17Then I've got a little frisee salad with croutons
0:21:17 > 0:21:19and then crispy bacon.
0:21:21 > 0:21:24It's just to give us a tiny bit of green and freshness.
0:21:26 > 0:21:29And the next bit I need to put on is my crackling.
0:21:29 > 0:21:31Here I've got two different kinds of crackling.
0:21:31 > 0:21:34This one is the pig skin which we've boiled,
0:21:34 > 0:21:37dehydrated for 12 hours, and then we have just fried them,
0:21:37 > 0:21:40so they look like prawn crackers, basically.
0:21:40 > 0:21:43That's that bit and this is the tradition, this is the really
0:21:43 > 0:21:47good stuff because all got the bits of fatty bits in there, as well.
0:21:47 > 0:21:49- And a bit of salt on top, as well. - Oh, must have.
0:21:51 > 0:21:55So, the last, but not least, is going to be my Scotch egg.
0:21:55 > 0:21:57So I'm just going to cut this in half
0:21:57 > 0:22:01and, in theory, I should have a really lovely runny yolk and...
0:22:01 > 0:22:04- Oh.- Oh, look at that. - Look at that, perfect.
0:22:04 > 0:22:07And now I'm just going to season it, it must have a tiny bit of salt
0:22:07 > 0:22:08- and pepper.- Yeah.
0:22:08 > 0:22:12And this is the piece de resistance, as we say,
0:22:12 > 0:22:15- to go on our platter. - And they get a whole egg?
0:22:15 > 0:22:18They get a whole egg and that's why it's absolutely
0:22:18 > 0:22:20perfect for sharing and also...
0:22:20 > 0:22:22Or just for one person to enjoy.
0:22:22 > 0:22:25So, there we are, this is my pork tasting platter fit for a king.
0:22:25 > 0:22:27I'm wondering if it's fit for Janet?
0:22:29 > 0:22:32- Hello, Janet, how are you today? - Fine thanks, Maddy.
0:22:32 > 0:22:36Excellent. Well, this is the Dingley Dell pork tasting platter, do enjoy.
0:22:36 > 0:22:38- Thank you.- Thanks very much.
0:22:38 > 0:22:40Ah, I'm looking at this and I'm thinking,
0:22:40 > 0:22:45if only every rubbishy pub in England could see that.
0:22:45 > 0:22:48- Yeah.- It's inspirational.
0:22:48 > 0:22:50Right, I'm going to dig in.
0:22:50 > 0:22:52I'm going to take a Scotch... Oh...
0:22:52 > 0:22:56- See, that's lovely and runny, that yolk.- Oh, yeah.
0:22:56 > 0:22:58Ham hock meat and sausage meat.
0:22:58 > 0:23:01Well, it's got to get ten out of ten for presentation.
0:23:07 > 0:23:10- Oh, is this pork crackling?- Yeah.
0:23:10 > 0:23:12There's two kinds of pork crackling.
0:23:12 > 0:23:14CRACKLING CRUNCHES
0:23:14 > 0:23:18What a lovely noise, that noise already sounds appetising.
0:23:18 > 0:23:20It's a great sharing plate.
0:23:20 > 0:23:23I just think that that's like a textbook,
0:23:23 > 0:23:26perfect pub lunch, isn't it?
0:23:28 > 0:23:33- Ten out of ten.- You could have lunch with quite a difficult person.
0:23:33 > 0:23:36Why are you looking at me when you say that? Excuse me.
0:23:36 > 0:23:39Well, it's a dish that means you can have a pleasant conversation
0:23:39 > 0:23:41with someone whilst eating a very, very good lunch.
0:23:41 > 0:23:43Exactly.
0:23:48 > 0:23:52We're still on the hunt for a key ingredient for our celebratory cook.
0:23:54 > 0:23:57And Suffolk is home to some of Britain's finest chickens,
0:23:57 > 0:24:01so we've come to meet Belinda Nash on her farm at Sutton Hoo.
0:24:02 > 0:24:04I'm ready for the moon landing.
0:24:06 > 0:24:08This is the organic field.
0:24:08 > 0:24:10So, no sprays.
0:24:10 > 0:24:14- That's why we're wearing all this stuff.- Yeah.
0:24:14 > 0:24:17And their food is obviously organic.
0:24:18 > 0:24:21So how long do you keep the chickens?
0:24:21 > 0:24:2212 weeks, or up to 12 weeks.
0:24:22 > 0:24:27A normal free-range chicken is eight weeks, but our Sutton Hoo
0:24:27 > 0:24:30free-range, we grow up to 12 weeks, well between ten and 12.
0:24:30 > 0:24:33What difference does it make to the flavour of the chicken?
0:24:33 > 0:24:35I think it makes all the difference, actually.
0:24:35 > 0:24:39- But it's a more dense meat, is it not?- That's right.
0:24:39 > 0:24:42- Because it's more mature. - More mature and grown slowly.
0:24:42 > 0:24:46Janet, I think these chickens every morning they get strawed,
0:24:46 > 0:24:49so do you want to have a go?
0:24:49 > 0:24:51- What does that involve? - That involves, er...
0:24:51 > 0:24:54- Straw!- A fork, shake it about.
0:24:56 > 0:24:59Auntie Janet's here!
0:24:59 > 0:25:01Look! New mattress.
0:25:04 > 0:25:07I don't think I'm bonding with these birds.
0:25:07 > 0:25:08Argh!
0:25:10 > 0:25:13- How are you getting on, Janet? Are you...?- Oh, not very well.
0:25:15 > 0:25:17Look, new straw.
0:25:17 > 0:25:19Nice clean sheets.
0:25:19 > 0:25:22Oh, stop running away!
0:25:22 > 0:25:24- All right, Brian?- Yeah.
0:25:24 > 0:25:27I don't think I'm going to get a degree in animal husbandry.
0:25:27 > 0:25:29..Get off my straw!
0:25:29 > 0:25:33- No, you're not supposed to say that. - Chickens standing on my straw!
0:25:35 > 0:25:38The birds roost in mobile homes, designed to be rolled over
0:25:38 > 0:25:42the pasture, letting the chickens move around as freely as possible.
0:25:42 > 0:25:46They are totally free-range and all feeding is by hand with
0:25:46 > 0:25:50additional nutrients foraged from the surrounding grass.
0:25:50 > 0:25:53So, I have to say they look really contented for me and I love
0:25:53 > 0:25:55the shape of them. If I could have a few chickens so
0:25:55 > 0:25:58I could do a celebration meal, I've got some great ideas, is that OK?
0:25:58 > 0:26:01- Fantastic, Brian. - All I need now is an old bird.
0:26:01 > 0:26:04Janet! We're off.
0:26:04 > 0:26:06Don't leave that there... Leave that fork there, whatever you do.
0:26:06 > 0:26:10This fork might be in contact with your middle area.
0:26:11 > 0:26:14After all that farm work, I'm really looking forward
0:26:14 > 0:26:17to visiting one of Suffolk's most interesting pieces
0:26:17 > 0:26:20of architectural history.
0:26:20 > 0:26:23I've come to Woodbridge, where there's been a water mill on this
0:26:23 > 0:26:25site for 800 years.
0:26:25 > 0:26:28Powered only by the incoming and outgoing tides,
0:26:28 > 0:26:33it's been restored by Nigel Barrett and the Woodbridge Tide Mill Trust.
0:26:33 > 0:26:38It's now one of only two working tide mills in the country.
0:26:38 > 0:26:42Well, Nigel, this is a very impressive building,
0:26:42 > 0:26:44how old is it? And this is the wheel?
0:26:44 > 0:26:46And it's a very impressive wheel.
0:26:46 > 0:26:50- 18 foot or so diameter and... - 18 foot in diameter.
0:26:50 > 0:26:53Got about four metric tonnes in weight.
0:26:53 > 0:26:57We built that when we did the restoration in 2011.
0:26:57 > 0:27:01So, tell me how the wheel powers the mill?
0:27:01 > 0:27:04Well, what happens is, as the tide comes in, it fills the pond.
0:27:04 > 0:27:07- So, that's your reservoir of water. - That's your tank.
0:27:07 > 0:27:10The tide's got to go out, as it is now.
0:27:10 > 0:27:13He then opens the sluice gate, water pours out,
0:27:13 > 0:27:15the water falls onto the wheel,
0:27:15 > 0:27:18wheel turns, everything turns.
0:27:18 > 0:27:21When the mill was built, which is what?
0:27:21 > 0:27:26- 1793.- So, back in 1793, when they had a huge reservoir of water.
0:27:26 > 0:27:29- Yeah.- How many hours a day would this mill be...
0:27:29 > 0:27:30About five hours.
0:27:30 > 0:27:32It isn't the amount of water that's the limiting factor,
0:27:32 > 0:27:34- it's the water in the river.- Yeah.
0:27:34 > 0:27:36- As the tide comes back in... - It stops it.
0:27:36 > 0:27:40That's right, so it's about two and half hours either side of low tide.
0:27:40 > 0:27:44Did people bring their corn from all around here to this mill to be ground?
0:27:44 > 0:27:47Yeah, generally the miller would provide a service.
0:27:47 > 0:27:50You bring your sacks of grain, he'd mill it for you,
0:27:50 > 0:27:52you'd take your flour away.
0:27:52 > 0:27:54Sometimes he'd obviously buy in some for himself
0:27:54 > 0:27:56but it was a mixture.
0:27:56 > 0:28:00It's not quite the same operation as Rank Hovis McDougall today.
0:28:00 > 0:28:04- Shall we go and have a look at the grinding mechanism?- Yeah, why not. - I'm dying to see it.
0:28:11 > 0:28:14We're coming up onto the crown floor now, Janet.
0:28:14 > 0:28:16The, erm...
0:28:16 > 0:28:19This is what you might call the middling floor.
0:28:19 > 0:28:22There's two floors up there, very narrow, very dangerous,
0:28:22 > 0:28:24they're called the grain floors.
0:28:24 > 0:28:27Erm, but this is where you've got what you might call
0:28:27 > 0:28:29the auxiliary machinery,
0:28:29 > 0:28:32because when the whole thing's turning that crown wheel,
0:28:32 > 0:28:35because it looks like a crown, I suppose,
0:28:35 > 0:28:37turns, which engages with another one there,
0:28:37 > 0:28:41and it can operate things like the sack hoist, the flour dresser.
0:28:41 > 0:28:45But, over here we've got the chute from a grain bin,
0:28:45 > 0:28:48- so the grain will feed down to the hopper...- Yes.
0:28:48 > 0:28:51..that will feed the stones on the floor below.
0:28:51 > 0:28:53And how many people would work in the mill?
0:28:53 > 0:28:57Once it's set up and running, one person can manage it.
0:28:57 > 0:29:01He's got to do a lot of running up and down, but he can do it.
0:29:01 > 0:29:05- If I was running this mill, my life would be completely dictated by the tides.- Correct.
0:29:05 > 0:29:09- So I wouldn't have any choice, I would just work...- Yes.
0:29:09 > 0:29:12- ..when the water was out.- Yes, yes.
0:29:12 > 0:29:16So, Nigel, can I see where the stones actually grind the corn?
0:29:16 > 0:29:19Yeah, we've now got to go down one more flight of stairs.
0:29:20 > 0:29:22That's it.
0:29:22 > 0:29:24So here we are on the stone floor.
0:29:24 > 0:29:27You saw the chute we had upstairs,
0:29:27 > 0:29:30the grain will come down that chute into this...
0:29:33 > 0:29:35..pouring into the hopper
0:29:35 > 0:29:38and then there's a small gate under there.
0:29:39 > 0:29:42So, essentially, that is the process, it's very simple.
0:29:42 > 0:29:45The grain goes in there, there's two sets of stones,
0:29:45 > 0:29:47one is a bedstone - fixed.
0:29:47 > 0:29:49And the other one's what?
0:29:49 > 0:29:51Is a runner, which goes round
0:29:51 > 0:29:55and the grain will go in concentric circles.
0:29:55 > 0:29:56By the time it gets to the edge,
0:29:56 > 0:29:59if you've done your work properly, it's flour.
0:29:59 > 0:30:03It falls out, down the chute and collected in the floor below.
0:30:04 > 0:30:08Here we are in what you might call the engine room of the operation.
0:30:08 > 0:30:10It's from here he can control everything.
0:30:10 > 0:30:12Once he's set up he can just let it run.
0:30:13 > 0:30:17- So...- And this is where the flour comes out -
0:30:17 > 0:30:23the healthiest flour you can buy, because, unlike modern roller mills
0:30:23 > 0:30:26where a lot of the goodness is extracted,
0:30:26 > 0:30:27everything's in there.
0:30:27 > 0:30:30- So the husks of the corn... - Everything's in there.
0:30:30 > 0:30:32- ..are just ground down. - Ground, ground down.
0:30:32 > 0:30:35But in modern mills they strip it off.
0:30:35 > 0:30:37They do, and they take the germ out, as well,
0:30:37 > 0:30:40so all the nutrients, and the vitamins, are stripped out.
0:30:40 > 0:30:46So that, in fact, they have to add back some nutrients by law.
0:30:46 > 0:30:48So this is the ultimate healthy flour.
0:30:48 > 0:30:50Yes, vitamins in a loaf.
0:30:55 > 0:30:57Well, Nigel, thanks so much,
0:30:57 > 0:30:59will you come along to our celebration cook later?
0:30:59 > 0:31:03- Oh, definitely. Oh, yes.- All right, see you there.- Thank you.
0:31:09 > 0:31:12I'm all set to cook a dish that celebrates Suffolk.
0:31:12 > 0:31:16We've invited a few of the locals we've met along the way
0:31:16 > 0:31:17to give us their verdict.
0:31:19 > 0:31:21And I'm making a roast Sutton Hoo chicken crown
0:31:21 > 0:31:24stuffed with tomatoes and spring onions,
0:31:24 > 0:31:26served with a tide mill pancake stack
0:31:26 > 0:31:28of roast chicken leg with herbs.
0:31:28 > 0:31:31So we've got this fantastic chicken.
0:31:31 > 0:31:32I'm going to cook it as a crown,
0:31:32 > 0:31:35that's without the legs. It's a lot easier to do,
0:31:35 > 0:31:37but it's a great idea to buy a chicken whole,
0:31:37 > 0:31:39cos it's far more economical, OK?
0:31:39 > 0:31:43I take the legs off here first. All we do is just cut that skin,
0:31:43 > 0:31:47and you turn it upside down and you just twist it.
0:31:49 > 0:31:52And that bone shows itself. Cut round the bone.
0:31:52 > 0:31:54Now, we don't need that right now.
0:31:54 > 0:31:56I'm going to put that away over there.
0:31:56 > 0:31:59And the same goes this side here, just cut through the skin.
0:31:59 > 0:32:02It's a simple technique, you need to practise it,
0:32:02 > 0:32:03but it is a very simple technique.
0:32:03 > 0:32:05Just twist it there, OK?
0:32:05 > 0:32:09I think of all the people I don't like, while I'm doing that.
0:32:09 > 0:32:12It only takes two minutes, not two hours.
0:32:13 > 0:32:16- OK, so I'm going to take off... - Take the wings off.
0:32:16 > 0:32:18Take the wings off. We don't need those in this,
0:32:18 > 0:32:21- so you can put those over there. - Thanks.- Keep those for stock.
0:32:21 > 0:32:23I'm going to take the back of this off.
0:32:23 > 0:32:25We'll use that for stock as well.
0:32:25 > 0:32:28So this is the bit I want, not that bit, but this bit here.
0:32:28 > 0:32:29I've got it standing up,
0:32:29 > 0:32:31I've got the two breasts, nice size here,
0:32:31 > 0:32:35I've got those little wing tips, and what I need to do now
0:32:35 > 0:32:39is I just need to very carefully loosen the skin.
0:32:39 > 0:32:42Just get that finger to make that little pocket there.
0:32:42 > 0:32:48OK, so into that pocket, I'm going to put some shredded spring onions.
0:32:48 > 0:32:49Just shred them nicely.
0:32:49 > 0:32:53I'm just going to sweat them off in a wee bit of butter.
0:32:53 > 0:32:57And all I'm going to do now is just put this into my frying pan.
0:32:59 > 0:33:01Now, it will take a couple of minutes to soften it,
0:33:01 > 0:33:04- so I've got some ready over here, OK? - I'm just getting rid of a wasp.
0:33:04 > 0:33:06- Where are you going now? - I've got a wasp I'm getting rid of.
0:33:06 > 0:33:08- OK, right.- Just carry on.
0:33:08 > 0:33:09Whilst you're doing that,
0:33:09 > 0:33:11I've got some lovely heritage tomatoes here.
0:33:11 > 0:33:13I'm just going to take the seeds out.
0:33:14 > 0:33:16Nicely cut that into a dice.
0:33:16 > 0:33:19Gives us colour, texture and flavour.
0:33:20 > 0:33:23We'll take another one of these here as well,
0:33:23 > 0:33:27and we'll cut the seeds out of that, see a different colour.
0:33:27 > 0:33:32I just think the colours make this thing really nice and attractive.
0:33:32 > 0:33:36I always take the skins off and I know you don't agree with that.
0:33:36 > 0:33:38No, but I don't really see the point in it, if I'm honest with you,
0:33:38 > 0:33:40unless, of course, you're extremely posh,
0:33:40 > 0:33:45- so I can understand why you do it. - I am posh, and I know that the body does not digest tomato skins,
0:33:45 > 0:33:49- but, you know... - OK... So, we put those in there.
0:33:49 > 0:33:52Curly parsley - lovely smell.
0:33:52 > 0:33:55That goes in there. A bit of salt and pepper.
0:33:59 > 0:34:01And then we give it a bit of a stir.
0:34:01 > 0:34:03So, that's our stuffing.
0:34:03 > 0:34:06Now, we go back to our little fellow over here.
0:34:06 > 0:34:08We've made this little pocket.
0:34:10 > 0:34:13Just put that in there. Push it down as far as you go.
0:34:13 > 0:34:15Don't be too greedy, don't put too much in there.
0:34:15 > 0:34:17That'll hopefully just melt down there.
0:34:17 > 0:34:20We've got the breast shape already, got it nice and smooth.
0:34:20 > 0:34:23- Oh, look.- Onto a roasting tray.
0:34:23 > 0:34:27I'm going to put some rapeseed oil on there, just a wee bit...
0:34:27 > 0:34:29And this is quite a big chicken, is this.
0:34:29 > 0:34:32It'll take about 35 minutes, I suspect.
0:34:32 > 0:34:35Want to cook it through to the bone, make sure it's nicely cooked,
0:34:35 > 0:34:36but don't over cook it.
0:34:36 > 0:34:39We really don't want to try and dry the bird out.
0:34:39 > 0:34:41So that goes in the oven over here.
0:34:43 > 0:34:46Now, I want something to serve with this.
0:34:46 > 0:34:50I'm going to take this wonderful wholemeal flour
0:34:50 > 0:34:52that we've got from your mill, what you went to visit...
0:34:52 > 0:34:54Yeah, I helped to grind that.
0:34:54 > 0:34:57..with a lovely Burford brown egg, which is a local egg,
0:34:57 > 0:35:00this is a local egg producer from round here.
0:35:00 > 0:35:01Give that a stir...
0:35:01 > 0:35:04and then milk in there to make a pancake mixture.
0:35:06 > 0:35:08Give it a stir.
0:35:11 > 0:35:13How do you know the right consistency?
0:35:13 > 0:35:15Well, it's sort of professionalism, of course,
0:35:15 > 0:35:17and lots of years of experience.
0:35:17 > 0:35:20Yeah, but for the amateur pancake maker...
0:35:20 > 0:35:22In that case, I'm speaking directly to you now.
0:35:22 > 0:35:24- Yeah, exactly.- Like single cream.
0:35:25 > 0:35:29So thicker than milk, not as thick as double cream.
0:35:29 > 0:35:30Bit like emulsion paint.
0:35:32 > 0:35:34It depends which colour it is.
0:35:34 > 0:35:36There you go. OK, look.
0:35:36 > 0:35:39Beat that in. I think we can always add a bit more to that.
0:35:39 > 0:35:42- That's just about there, OK? - Yeah, OK.
0:35:42 > 0:35:43So, I'm going to leave that there
0:35:43 > 0:35:47and I'm going to just take a bit of chopped parsley.
0:35:47 > 0:35:50Tarragon and chervil, I've got here.
0:35:50 > 0:35:52The reason I'm doing this is because I've actually got
0:35:52 > 0:35:55a couple of legs that have been pre-cooked
0:35:55 > 0:35:58and I really want to make like a lasagne,
0:35:58 > 0:36:02- a little tiered thing, just to go with our chicken.- OK.
0:36:02 > 0:36:04These go in here.
0:36:06 > 0:36:11A little bit of melted butter, little bit of shine, bit of flavour.
0:36:11 > 0:36:13OK, so now we go over here.
0:36:13 > 0:36:16It looks to me like our oil's getting nice and warm,
0:36:16 > 0:36:21and then we're going to put a nice bit of our pancake batter in there.
0:36:21 > 0:36:23All we do is just swirl it around the pan
0:36:23 > 0:36:27till we actually get it to cover nicely.
0:36:27 > 0:36:30So, it's now starting to be cooked enough,
0:36:30 > 0:36:33it's starting to get holes in there, which is lovely, that's what I want.
0:36:33 > 0:36:34I'm going to flip it over.
0:36:34 > 0:36:38That's lovely and good, so I'm going to lift that off now.
0:36:38 > 0:36:40I'm happy with that.
0:36:40 > 0:36:42I'm going to take it over here.
0:36:42 > 0:36:47So, I'm going to use these now to cut out mini pancakes.
0:36:47 > 0:36:51Oh, I see. Make one big one and you turn it into little ones.
0:36:51 > 0:36:54Yeah, that size is the size we're looking for.
0:36:54 > 0:36:59I need four per bit...
0:36:59 > 0:37:02I've got five there, that's lovely.
0:37:02 > 0:37:05But now, suddenly, you had a scruffy one, you've got five...
0:37:05 > 0:37:07- Perfect ones.- ..nice little ones.
0:37:07 > 0:37:09And I've got these roast chicken legs.
0:37:09 > 0:37:12They take a bit longer. That's why I like to cook the crown separately.
0:37:12 > 0:37:15This is the juice that's come out, and the jelly.
0:37:15 > 0:37:17And it's so... Do not throw that away.
0:37:17 > 0:37:19We're going to use that in a minute.
0:37:19 > 0:37:20Take the skin off,
0:37:20 > 0:37:24and we just want really nice bits of meat off the bone.
0:37:24 > 0:37:26And it's a good...
0:37:26 > 0:37:29You have to be a bit careful doing this, cos it's very tasty, is this.
0:37:29 > 0:37:32The thigh meat... I don't know if you agree with me, Belinda...
0:37:32 > 0:37:35Thigh meat is usually very good meat on these chickens.
0:37:35 > 0:37:38- Now, you can chop this up or shred this.- Shred it. Yeah.
0:37:38 > 0:37:40- I think shredding it actually works nicely.- Yeah.
0:37:40 > 0:37:42So, you've got chunks, but you don't want it to be too big,
0:37:42 > 0:37:45so we're just going to shred this up a little bit.
0:37:45 > 0:37:47As a chef, I shred it a bit with a knife,
0:37:47 > 0:37:50in long thin bits.
0:37:50 > 0:37:52You can use your fingers. It's fine.
0:37:52 > 0:37:55So, we take the rest of this...
0:37:55 > 0:37:57I'm going to take a little bit of the mixture out,
0:37:57 > 0:38:00cos I'm going to use that just for the final dressing, OK?
0:38:00 > 0:38:06We put that over there and then we're just going to mix this in here.
0:38:09 > 0:38:12Lovely. Just to make sure it doesn't stick,
0:38:12 > 0:38:16let's just grease the inside there.
0:38:16 > 0:38:18Same with this one.
0:38:18 > 0:38:21Just to make sure we're not embarrassed at the end of the day.
0:38:21 > 0:38:23Right, now...
0:38:23 > 0:38:26That goes in the bottom there, that goes in the bottom there,
0:38:26 > 0:38:30so just make sure you don't put too much mixture in there.
0:38:30 > 0:38:36So that goes in. That's one, and this one goes in there.
0:38:37 > 0:38:39Right, so, I've got three layers there already
0:38:39 > 0:38:41and this is my fourth layer.
0:38:43 > 0:38:49That's lovely. That's a pancake on top, pancake on the bottom.
0:38:49 > 0:38:52Now, the nice thing about this is you can make this in advance.
0:38:52 > 0:38:54So, this goes onto a tray.
0:38:55 > 0:38:58Stick this in the oven with our chicken. In this goes.
0:39:07 > 0:39:09OK, so about 35 minutes it's taken.
0:39:15 > 0:39:16And then our stack.
0:39:18 > 0:39:20Right, so we take this out.
0:39:21 > 0:39:24It's good, if you can, to let it rest.
0:39:24 > 0:39:27I'm just going to take this jelly, this really good flavour here,
0:39:27 > 0:39:31just to go in there and warm up.
0:39:31 > 0:39:35The pan looks nice and hot. In you go.
0:39:43 > 0:39:45We'll leave that over there.
0:39:45 > 0:39:49Right, so, the trick is to take it firstly off the bone.
0:39:51 > 0:39:53Through there.
0:39:53 > 0:39:55And it should be nice and moist.
0:39:55 > 0:39:57And leave just a wee bit of bone on there.
0:39:57 > 0:39:59I don't want it all off there.
0:39:59 > 0:40:01There we go. So that's one breast.
0:40:01 > 0:40:05We cut it just through there, so that's two portions there.
0:40:05 > 0:40:07- Massive.- That can go...
0:40:07 > 0:40:09It's lovely and moist.
0:40:11 > 0:40:14So we'll just put those in there, like that.
0:40:16 > 0:40:19Then we'll take this. Make sure it's not too hot.
0:40:19 > 0:40:22Now, this is the only bit where I do panic when you're here.
0:40:22 > 0:40:23All right, shall I look the other way?
0:40:23 > 0:40:26- All right, I'll look the other way. - Please.- Have you done it?
0:40:26 > 0:40:29- Yeah, it's OK, it's fine. What do you think of that?- Ah!
0:40:29 > 0:40:33And that's the leg meat, so it looks good.
0:40:33 > 0:40:34Push that...
0:40:35 > 0:40:39- If it falls over now you're looking, we'll know why it is.- OK.
0:40:40 > 0:40:44And all we need now is to just take this over here...
0:40:44 > 0:40:50Just going to pour that on top to give it that little bit of colour...
0:40:50 > 0:40:52at the last minute.
0:40:52 > 0:40:55And I think there's some chervil in here. There it is.
0:40:56 > 0:40:58So, there you have it, Duchess.
0:40:58 > 0:41:04A roast crown of Sutton Hoo chicken, stuffed with tomatoes, spring onions.
0:41:04 > 0:41:07But not only that - you've got a wonderful pancake stack
0:41:07 > 0:41:11made with your wholemeal flour from the mill, filled with its leg.
0:41:11 > 0:41:14- What do you think to that? - Taste of Suffolk.
0:41:15 > 0:41:17- Right, Brian.- Yes, dear.
0:41:17 > 0:41:19- I've been helpful.- Right...
0:41:19 > 0:41:21- I think I deserve a taste.- OK.
0:41:21 > 0:41:25I'm fascinated that you're making a pancake with wholemeal flour.
0:41:25 > 0:41:27That's what you gave me.
0:41:27 > 0:41:32- I know, Brian, but I've never made a pancake with wholemeal flour. - I couldn't do anything else, could I?
0:41:32 > 0:41:36This dish will all centre... The strength of it will all centre,
0:41:36 > 0:41:40- upon YOUR flour that YOU ground. - It's good. Top chicken.
0:41:40 > 0:41:43Thank goodness for that, eh?
0:41:43 > 0:41:45- Very good. - Excellent. Right, what about...
0:41:45 > 0:41:48You pulled it off. Right, now, I've got to invite our guests.
0:41:48 > 0:41:52Suvi, Maddy, come and have some, I want your opinion.
0:41:52 > 0:41:56- All right.- Oh, that looks delicious. There we go, Suvi.- Thank you.
0:41:56 > 0:41:58- Maddy.- Thank you very much.- Lovely.
0:41:58 > 0:41:59Yum.
0:42:01 > 0:42:03Very tasty.
0:42:04 > 0:42:06That's really nice.
0:42:10 > 0:42:12I'll take that as a yes, then.
0:42:12 > 0:42:14Good-quality ingredients, a good-quality chef,
0:42:14 > 0:42:17and people who actually like eating.
0:42:17 > 0:42:20Fantastic, yep, really good.
0:42:20 > 0:42:24You've done our chicken proud, Brian, this is delicious. Thank you.
0:42:24 > 0:42:26I'm so pleased you like it, young lady.
0:42:29 > 0:42:31Well, what a trip to Suffolk.
0:42:31 > 0:42:32I loved crabbing.
0:42:32 > 0:42:34Argh! I've got a seagull!
0:42:34 > 0:42:38I liked driving the Suffolk punch horses.
0:42:38 > 0:42:42You tried to get me to bond with chickens. Didn't entirely work.
0:42:42 > 0:42:44Oh, stop running away!
0:42:44 > 0:42:49And I have to say, I thought those gooseberries at High House Farm were just fantastic.
0:42:49 > 0:42:51And, of course, Maddy - what a lovely lady she is,
0:42:51 > 0:42:53and she cooks all British produce.
0:42:53 > 0:42:56Yeah, the best version of a Scotch egg I've ever eaten.
0:42:56 > 0:42:57Another success, gal.
0:42:57 > 0:42:59- Cheers.- Cheers, my love.