0:00:02 > 0:00:03He's Brian Turner.
0:00:03 > 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 > 0:00:17I've been privileged to cook all around the world,
0:00:17 > 0:00:20but it's Britain that I love! Fabulous produce,
0:00:20 > 0:00:22great ingredients, right here on the doorstep.
0:00:24 > 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 > 0:00:35He's in charge of the food.
0:00:35 > 0:00:38And guess what, she's in charge of everything else!
0:00:38 > 0:00:40- This is...- ..A Taste Of Britain.
0:00:48 > 0:00:50Today, we're in sunny Somerset,
0:00:50 > 0:00:53which claims to be the jewel of the south-west
0:00:53 > 0:00:55and it's easy to see why.
0:00:55 > 0:00:58From rolling hills to quaint villages,
0:00:58 > 0:01:01this county is home to some of the most beautiful countryside
0:01:01 > 0:01:04Britain has to offer.
0:01:04 > 0:01:06Not to mention some of its best produce.
0:01:06 > 0:01:10We learn that sometimes it takes more than feed and straw
0:01:10 > 0:01:13to keep animals happy down on the farm.
0:01:13 > 0:01:15They get music every day. They get Radio 2.
0:01:15 > 0:01:17You play them Radio 2?!
0:01:17 > 0:01:19Their little tails flick away.
0:01:19 > 0:01:20Janet visits an estate
0:01:20 > 0:01:23where the gardens are literally pretty as a picture.
0:01:23 > 0:01:25This is the rustic seat.
0:01:25 > 0:01:29When you sit on the middle seat in there and you look out,
0:01:29 > 0:01:30you get a living painting.
0:01:30 > 0:01:34And I take Brian for the drive of his life.
0:01:34 > 0:01:36So, I shouldn't worry about giving you these, then?
0:01:36 > 0:01:39- Matt, give me those keys. - Right.
0:01:39 > 0:01:41- Where's the seat belt? - Ha-ha, there aren't any!
0:01:41 > 0:01:44- There are no seat belts. - Oh, my giddy aunt...
0:01:44 > 0:01:47Along the way, we'll be on the hunt for the perfect ingredients
0:01:47 > 0:01:49to help sum up Somerset.
0:01:49 > 0:01:52I love the cider and I love the fruit, the raisins, as well.
0:01:52 > 0:01:53Brian, very, very nice.
0:01:56 > 0:01:58Brian, here we are on Ham Hill.
0:01:58 > 0:02:01What a fabulous view out over Somerset.
0:02:01 > 0:02:04Now, this hill is made of famous hamstone,
0:02:04 > 0:02:07which is gorgeous honey-coloured limestone
0:02:07 > 0:02:10and all the villages around here are made from it.
0:02:10 > 0:02:14Somerset's full of beautiful areas, the Quantocks, the Mendips,
0:02:14 > 0:02:19but I want to see three centuries of garden design at Hestercombe House.
0:02:19 > 0:02:21The typically British countryside of Somerset
0:02:21 > 0:02:24is really just a massive agricultural landscape
0:02:24 > 0:02:27famous for scrumpy cider
0:02:27 > 0:02:28and, of course, Cheddar cheese.
0:02:28 > 0:02:30It's cider-making that I really want to see,
0:02:30 > 0:02:34but there's an interesting farmer, who's got some really fabulous meat,
0:02:34 > 0:02:38which needs a dangerous wild animal licence.
0:02:38 > 0:02:40I've saved a treat for you.
0:02:40 > 0:02:43There's a fantastic motor museum in Somerset, Haynes,
0:02:43 > 0:02:46and I'm going to go there and see my dream car
0:02:46 > 0:02:49- and I think they've got a motor for you.- Let's go find out.
0:02:57 > 0:03:01Our first stop in Somerset is Woodentop Farm in West Coker.
0:03:01 > 0:03:04It might look like a traditional farm,
0:03:04 > 0:03:07but most of the animals here are far from traditional.
0:03:07 > 0:03:09I'm not sure I like the sound of this, Brian.
0:03:09 > 0:03:13Relax, Duchess! Farmer Paul Richards will keep us safe.
0:03:13 > 0:03:14Erm, probably.
0:03:14 > 0:03:16Come on, my lovelies.
0:03:16 > 0:03:17Hi, Paul.
0:03:17 > 0:03:19- Hi, Janet. How are you? - Nice to meet you.- And you.
0:03:19 > 0:03:22- Hi, Paul.- Hi, Brian.- Good to see you. - What do you farm here?
0:03:22 > 0:03:26Well, I started conventional, sheep and organic.
0:03:26 > 0:03:29- You STARTED conventional...- Yeah. - ..and then what happened?
0:03:29 > 0:03:31And then I realised that I couldn't compete
0:03:31 > 0:03:33- with the big farms in the market. - Yeah.- Yeah.
0:03:33 > 0:03:35Every time, I wanted to sell stock the price was useless.
0:03:35 > 0:03:39- Every time, I wanted to buy stock the price was high.- Yeah.
0:03:39 > 0:03:42So, I thought we needed our own niche market, so we went in for...
0:03:42 > 0:03:44- Yeah?- ..bison.- Ha-ha! Bison!
0:03:44 > 0:03:47You just thought, "Oh, I won't do cattle."
0:03:47 > 0:03:49But with that you need a dangerous wild animals licence,
0:03:49 > 0:03:51like a zoo licence.
0:03:51 > 0:03:53And you're rearing them for specific restaurants, you know who...
0:03:53 > 0:03:55Exactly what the market is?
0:03:55 > 0:03:57Yeah, supply and demand. Demand outstrips the supply.
0:03:57 > 0:03:59We have...we have a waiting list for...for the meat.
0:03:59 > 0:04:02We have people that want it quicker than we can...
0:04:02 > 0:04:03- And you've got wild boar, as well. - Yeah.
0:04:03 > 0:04:07- So, Paul, can we see these fantastic creatures?- Oh, I'd love to show you.
0:04:07 > 0:04:08It's always my pleasure.
0:04:10 > 0:04:12Right, I'll have to let you through the second gate.
0:04:12 > 0:04:15It's a bit like a safari park, like being at Longleat.
0:04:15 > 0:04:18Yeah, there must be very strict rules.
0:04:18 > 0:04:23Bison died out in Britain around 25,000 years ago.
0:04:23 > 0:04:26Paul's part of an emerging farming community
0:04:26 > 0:04:31trying to reintroduce them to our hillsides and our plates.
0:04:31 > 0:04:34In the UK, there's probably only about 600
0:04:34 > 0:04:35and then in Europe,
0:04:35 > 0:04:39you've probably got somewhere in the region of 2,000.
0:04:39 > 0:04:40Oh, really rare, then.
0:04:40 > 0:04:42Ah, what about the meat? You obviously see the meat.
0:04:42 > 0:04:45- It's a deeper red colour?- Yes, it's...- It's a stronger flavour?
0:04:45 > 0:04:48- Yes, exactly.- No, but it's bigger in protein than beef,
0:04:48 > 0:04:50- I understand.- Yeah.- And it's got less cholesterol.
0:04:50 > 0:04:53It's the most healthiest meat you can eat.
0:04:53 > 0:04:56Normally, walking this close to a bison's a bad idea.
0:04:56 > 0:04:59But Paul has reared his since they were calves
0:04:59 > 0:05:02and has made sure they're friendlier than your average beast.
0:05:02 > 0:05:05- Who's this?- This is Clem, named after my father.
0:05:05 > 0:05:08Come on, then. You coming up? Good boy.
0:05:08 > 0:05:10- Big, ain't he?- Amazing face.
0:05:10 > 0:05:13Yeah. Hello! What's that in there then, Clem?
0:05:14 > 0:05:16- It's amazing, innit?- Yeah.- Yeah.
0:05:16 > 0:05:18Bison bull, you feed him by hand. He's incredible.
0:05:18 > 0:05:20- Come with me. Come on.- No, no, no!
0:05:20 > 0:05:23Come on, Janet. Come and have... Meet...meet Clement. Come on.
0:05:23 > 0:05:25- Shall I? Will I meet Clement? - Come and meet Clement.
0:05:25 > 0:05:28- He's got a lot of dribble, though. - Yeah. Come on, Clement.- Clement.
0:05:28 > 0:05:33- 84, look. Come on.- 84? That's not a very feminine name. Come in, 84.
0:05:33 > 0:05:36- Come on, girl.- Come on.
0:05:36 > 0:05:38My God, this animal's tongue is...
0:05:38 > 0:05:39Well, Janet, I think you've...
0:05:39 > 0:05:42- Oh, my goodness! - You've cracked it, girl.- Yeah.
0:05:42 > 0:05:44You've pulled, Janet.
0:05:44 > 0:05:48Well, better than a lot of what I have pulled!
0:05:48 > 0:05:50Right, I've done me animal husbandry.
0:05:50 > 0:05:53- OK, let's go and see the wild boar, shall we?- Yeah.
0:05:53 > 0:05:56From one low fat meat to another,
0:05:56 > 0:05:58wild boar is also a good, healthy option
0:05:58 > 0:06:02with around 30% less fat than pork.
0:06:02 > 0:06:04Look at this one!
0:06:04 > 0:06:06Yeah, making bacon, as they would say.
0:06:06 > 0:06:08So, wild boar are very different from pigs?
0:06:08 > 0:06:10Erm, very different. Yeah, they react different.
0:06:10 > 0:06:13- They think different.- Do you think they're smart?- Oh, incredible!
0:06:13 > 0:06:15Just while we're talking here,
0:06:15 > 0:06:17- they're very, very curious, aren't they?- Yeah.
0:06:17 > 0:06:19I think it's fair to say that they look happy, don't they?
0:06:19 > 0:06:21- Oh, absolutely, yes.- Yeah.
0:06:21 > 0:06:23It's not just the feed and the straw. They get music every day.
0:06:23 > 0:06:25- They get Radio 2. - You play them Radio 2?!
0:06:25 > 0:06:27We've got the speakers up on the wall
0:06:27 > 0:06:32and we blast it out and their little tails just flick away.
0:06:32 > 0:06:34And where do you sell these to?
0:06:34 > 0:06:36Straight off the farm. We've worked it out that a normal pig,
0:06:36 > 0:06:40- you probably would get £70 or £80 for.- Yeah.
0:06:40 > 0:06:43We're looking at £200, £225 per boar here.
0:06:43 > 0:06:46- Yeah.- You know, our prices are not low, but it's the best produce.
0:06:46 > 0:06:48We make Aston Martins, we don't make Skodas.
0:06:48 > 0:06:49Not that Skodas are bad.
0:06:49 > 0:06:52So, I'm looking at an Aston Martin on four legs.
0:06:52 > 0:06:55Well, they certainly look healthy and happy, this lot,
0:06:55 > 0:06:58but I think it's probably time for me to cook with wild boar,
0:06:58 > 0:07:01- so can we do that?- Oh, I'm glad you asked.- Yeah.
0:07:03 > 0:07:06Happy boars mean tasty meat.
0:07:06 > 0:07:11I'm cooking loin of wild boar with beetroot and cumin seeds.
0:07:11 > 0:07:16Sounds delicious. I wonder if beetroot grows better with music.
0:07:16 > 0:07:18What a beautiful place this is to cook.
0:07:18 > 0:07:21Well, we're on Paul's farm, the second highest spot in Somerset,
0:07:21 > 0:07:25441 feet to the top of my sunglasses.
0:07:25 > 0:07:27There is Devon. There's Dorset.
0:07:27 > 0:07:30- And here we are in Somerset. Three counties.- Fantastic.
0:07:30 > 0:07:32And we've got lovely local produce.
0:07:32 > 0:07:34Look at this. It's the wild boar produced here on Paul's farm.
0:07:34 > 0:07:36It's slightly lighter than I thought it would be.
0:07:36 > 0:07:39I thought it might be a darker meat, but no. That looks lovely.
0:07:39 > 0:07:42I've got some beetroot here. Got lovely red beetroot
0:07:42 > 0:07:44and then we've got golden beetroot and candy beetroot.
0:07:44 > 0:07:47I've par-cooked them rather than just roasting them in the pan.
0:07:47 > 0:07:48- They take too long outside here.- OK.
0:07:48 > 0:07:50But you can just roast them in the oven.
0:07:50 > 0:07:53And then look at these, I think these are fantastic. Red little gems.
0:07:53 > 0:07:58- Yep.- I love those! Really super looking, very simple dish.
0:07:58 > 0:08:00Let's get on with it. Local rapeseed oil.
0:08:01 > 0:08:04And then very carefully just...
0:08:04 > 0:08:09The trick here, I think, is once again, is not to play with it.
0:08:09 > 0:08:12It's just to leave it in the pan and we won't even season it
0:08:12 > 0:08:15until I've really got it... I've got a bit of searing on the outside.
0:08:15 > 0:08:18I'm then going to season it and then, I know you're not going to like it,
0:08:18 > 0:08:21but I'm going to put a little bit of butter in there for flavour.
0:08:21 > 0:08:23- Butter?- Yes.- What on earth are you adding the butter for?
0:08:23 > 0:08:26Cos I just want to get that magical flavour.
0:08:26 > 0:08:29Whilst that's happening, let's get our beetroot on over here.
0:08:29 > 0:08:33- So, I'm just going to cut these... - Yeah.- ..in quarters.
0:08:35 > 0:08:36I just love beetroot.
0:08:36 > 0:08:38So, let's put that in there.
0:08:38 > 0:08:42But I'm going to cook the others separate.
0:08:42 > 0:08:43Put a bit of butter in there.
0:08:44 > 0:08:47So, let's have a quick look here now.
0:08:47 > 0:08:50- Oh, look at that lovely colour.- Yeah. - That really is.
0:08:51 > 0:08:53Oh, that looks even better.
0:08:53 > 0:08:56I'm going to season it. I mustn't forget to season it
0:08:56 > 0:08:58and a little bit of butter in there.
0:09:00 > 0:09:03And now, we're just put a bit of cumin seed in there.
0:09:03 > 0:09:05There we go, there's my cumin seed.
0:09:05 > 0:09:07And once again, bit of salt and pepper.
0:09:08 > 0:09:11So, I'm just going to get that on it's go.
0:09:13 > 0:09:17And it is interesting over the years how we've got these wonderful
0:09:17 > 0:09:20different-coloured, different-looking beetroots.
0:09:20 > 0:09:22All tasting quite similar,
0:09:22 > 0:09:24but actually make it look really attractive.
0:09:24 > 0:09:27So, let's trim that off there.
0:09:28 > 0:09:31- Just look at that lovely golden colour there.- Yeah.
0:09:31 > 0:09:33And then the candy ones there as well.
0:09:33 > 0:09:35I just think they look really different,
0:09:35 > 0:09:38and people wouldn't think that they were actually beetroot.
0:09:38 > 0:09:39So, what I'm going to do now,
0:09:39 > 0:09:41I'm going to just put a little bit of balsamic vinegar
0:09:41 > 0:09:43as a sweetener in here.
0:09:46 > 0:09:49You can smell that vinegar now. That smells really good.
0:09:49 > 0:09:51But then, the sweetness as well, that you talked about,
0:09:51 > 0:09:54which works well with the beetroot.
0:09:54 > 0:09:56So, put that out of the way, over here.
0:09:56 > 0:09:59They can sit now, those are ready. I've got another pan here.
0:09:59 > 0:10:01I just don't want to mix them, as I say,
0:10:01 > 0:10:04cos I just don't want the colour to bleed from there into this.
0:10:04 > 0:10:07- Yeah, cos it bleeds onto everything. - Exactly, that's right.
0:10:07 > 0:10:11This is very cholesterol-free, is this meat, so you'll be OK.
0:10:11 > 0:10:15So, I'm going to take the meat out now and let it sit for a little while, OK?
0:10:15 > 0:10:18Just to let it soften up a little bit.
0:10:21 > 0:10:26So, just shred some lovely, local chives.
0:10:26 > 0:10:27Nice and small.
0:10:27 > 0:10:30We just need to build the dish now.
0:10:30 > 0:10:32I'm going to take these first.
0:10:32 > 0:10:35I just...I just think it's such a spectacular colour.
0:10:36 > 0:10:38These are looking good now.
0:10:38 > 0:10:43So, I'll just use a few of these, to just break up the colour.
0:10:45 > 0:10:46This should have a chance just to sit.
0:10:46 > 0:10:49So, I'm just going to just slice this now.
0:10:49 > 0:10:52- Perfect! I'm really happy with that. What about you?- Yeah.
0:10:52 > 0:10:54We'll see...
0:10:54 > 0:10:56how nice it is.
0:10:56 > 0:10:58We don't need to put it all on there.
0:11:01 > 0:11:05It...it feels so tender to the knife, does this.
0:11:05 > 0:11:07Look at that.
0:11:07 > 0:11:10Add it on top there. Lovely lettuce.
0:11:17 > 0:11:19Bit of salt and pepper on there.
0:11:19 > 0:11:22Don't want to eat that too raw.
0:11:23 > 0:11:25Bit of oil on it.
0:11:29 > 0:11:32- Bit of chives on there.- Yeah.
0:11:32 > 0:11:34I just think that looks a really nice, simple plate.
0:11:34 > 0:11:37We've got local loin of wild boar.
0:11:37 > 0:11:40We've got local beetroot, local lettuce.
0:11:40 > 0:11:42It's a local dish.
0:11:42 > 0:11:43Brilliant. Well...
0:11:43 > 0:11:45- Going to have a taste?- Yeah.
0:11:47 > 0:11:50It's got a different texture to pork.
0:11:50 > 0:11:52Mm.
0:11:52 > 0:11:54It's got a good flavour, ain't it?
0:11:54 > 0:11:55Delicious.
0:12:00 > 0:12:02That beetroot is bliss.
0:12:02 > 0:12:07Paul? Please, come and have some before I eat the whole lot.
0:12:07 > 0:12:09Get stuck in! You want to get your rugby team on this.
0:12:09 > 0:12:12Saved a bit there. Get some of the beetroot as well.
0:12:12 > 0:12:14"Ongelooflijk". That's unbelievable in Dutch.
0:12:14 > 0:12:15It's the only word I know.
0:12:15 > 0:12:17You want to get your rugby team on that.
0:12:17 > 0:12:20Yeah. Oh, it looks lovely, Brian. Wonderful.
0:12:21 > 0:12:23Mm!
0:12:23 > 0:12:25Would you like a job?
0:12:25 > 0:12:29- You're as good an actor as you are a farmer. Well done.- Thank you.
0:12:32 > 0:12:36That boar's given me the appetite for more Somerset produce
0:12:36 > 0:12:39and I know just the chef to ask for advice.
0:12:39 > 0:12:41Good! That'll keep you occupied, Brian,
0:12:41 > 0:12:45while I take a stroll around one of the county's most beautiful gardens.
0:12:45 > 0:12:48Unless you want to join me?
0:12:48 > 0:12:51"Strolling" sounds dangerously like walking,
0:12:51 > 0:12:53I'll leave that to you, Duchess.
0:12:53 > 0:12:56Well, it's your loss.
0:12:56 > 0:12:59Hestercombe is a 50-acre site near Taunton,
0:12:59 > 0:13:00which offers a unique glimpse
0:13:00 > 0:13:04at three very distinct eras of garden design.
0:13:04 > 0:13:08I'm meeting head gardener, Claire Reid, who's going to be my guide.
0:13:08 > 0:13:11Claire, so when the original gardens were laid out,
0:13:11 > 0:13:15erm, what... When would that be, the 18th century?
0:13:15 > 0:13:17- Yeah, in the 1750s.- Yeah.
0:13:17 > 0:13:20The Warre family lived in the house and had this estate,
0:13:20 > 0:13:22and it was Coplestone Bampfylde Warre,
0:13:22 > 0:13:24who designed the layout of the garden
0:13:24 > 0:13:27and he was friends with Henry Hoare at Stourhead
0:13:27 > 0:13:29and I think they discussed quite a lot
0:13:29 > 0:13:32and had intellectual conversations about how it should be
0:13:32 > 0:13:33and how it should work.
0:13:33 > 0:13:37So, the idea of...of that kind of landscape gardening
0:13:37 > 0:13:39was to move nature around,
0:13:39 > 0:13:43so the end result still looked really natural,
0:13:43 > 0:13:47- but in fact is completely man-made. - That's right.
0:13:47 > 0:13:51This type of garden was part of the Picturesque Movement.
0:13:51 > 0:13:53Designers saw themselves as artists,
0:13:53 > 0:13:57creating a painting from the landscape.
0:13:57 > 0:14:01So, you can see we're high up and the landscape drops right down,
0:14:01 > 0:14:03but what's this building opposite us?
0:14:03 > 0:14:04That's the mausoleum.
0:14:04 > 0:14:07There's several sort of follies dotted around the garden,
0:14:07 > 0:14:10so every building is set up so that it frames a view,
0:14:10 > 0:14:12so it's like a living painting.
0:14:14 > 0:14:17- So, they diverted this river. - Yeah. Yeah.
0:14:17 > 0:14:20- This little stream.- And then it makes this cascade.- Wow!
0:14:20 > 0:14:23And we've actually got like the... Bampfylde did loads of paintings,
0:14:23 > 0:14:25so we've got a watercolour of this.
0:14:25 > 0:14:27So, we knew exactly the curve of the stream,
0:14:27 > 0:14:30where the rocks should go. Exactly how it should be laid out.
0:14:30 > 0:14:32And what's this little house?
0:14:32 > 0:14:34This is the rustic seat
0:14:34 > 0:14:38and the idea being that when you sit on the middle seat in there
0:14:38 > 0:14:41and you look out, these struts totally frame your view.
0:14:41 > 0:14:43So, you get like a living painting.
0:14:45 > 0:14:48- So, when we've finished in the 1750s...- Yeah.
0:14:48 > 0:14:51- ..we're now going to move to the Victorian period.- Right.
0:14:53 > 0:14:57This Victorian terrace garden was added by the Portman Family,
0:14:57 > 0:15:00who took over the house in 1873.
0:15:01 > 0:15:05It's characteristic of the period with regimented lines
0:15:05 > 0:15:08and would have been a symbol of the family's wealth.
0:15:08 > 0:15:11But the real show-stopper is this garden
0:15:11 > 0:15:14designed by legendary horticultural duo,
0:15:14 > 0:15:19Sir Edwin Lutyens and Gertrude Jekyll in 1903.
0:15:22 > 0:15:25- So, this is the Edwardian garden down here.- Yeah.
0:15:25 > 0:15:27Lutyens does all the hard landscaping
0:15:27 > 0:15:29and Jekyll, I always describe it,
0:15:29 > 0:15:31she sort of lays a blanket of flowers over the whole lot.
0:15:31 > 0:15:33And they work quite closely together.
0:15:33 > 0:15:35You can see sort holes in the walls
0:15:35 > 0:15:37that he's left for her to plant into.
0:15:37 > 0:15:40So, I can see the geometry of the garden.
0:15:40 > 0:15:43I mean, it's really formal. It's really architectural
0:15:43 > 0:15:45and it's really Lutyens, as well.
0:15:45 > 0:15:48He was one of my favourite architects.
0:15:48 > 0:15:52But it kind of takes your eye away from the house behind you.
0:15:52 > 0:15:54Yeah, very purposefully from his point of view.
0:15:54 > 0:15:57He thought the house was incredibly ugly, quite rightly
0:15:57 > 0:16:00and he wanted the commission to remodel the house.
0:16:00 > 0:16:03But he, for whatever reason he didn't get it,
0:16:03 > 0:16:06so he rebels instead and takes your eye away from it.
0:16:06 > 0:16:09So, the pergola frames your view and on the reels at each,
0:16:09 > 0:16:11either end is a really lovely water feature,
0:16:11 > 0:16:14so your eye is drawn to those instead of to the house.
0:16:14 > 0:16:16It's clever.
0:16:16 > 0:16:19Gertrude Jekyll was an accomplished artist,
0:16:19 > 0:16:23but when her eyesight failed, she turned her talents to gardening,
0:16:23 > 0:16:25so she could still play with colours.
0:16:25 > 0:16:29So, I've got some images here that you might like to see.
0:16:29 > 0:16:31So, this is a plan of Jekyll's.
0:16:31 > 0:16:34So, this is the layout here with all her handwriting
0:16:34 > 0:16:37and exactly what plants should be where,
0:16:37 > 0:16:41so we were able to use these plans to recreate this garden.
0:16:41 > 0:16:43And this one's interesting. This is...
0:16:43 > 0:16:46This is the Victorian terrace put in,
0:16:46 > 0:16:49but the Edwardian garden not quite there yet.
0:16:49 > 0:16:51Oh, my goodness!
0:16:51 > 0:16:53- So, that's what we're standing on now.- Yeah.
0:16:53 > 0:16:55And that is that down there.
0:16:55 > 0:16:57Yeah. A lot of work.
0:16:57 > 0:17:01Well, that's fantastic. I'm going to go and wander round.
0:17:01 > 0:17:04- So, thank you for showing me those. - It's a pleasure.
0:17:04 > 0:17:07- Can't wait to go and see it. Thanks.- Bye.
0:17:09 > 0:17:12This garden's so inspirational. there's a lot to take in.
0:17:17 > 0:17:20Take your time, Duchess.
0:17:20 > 0:17:23I'm keeping myself busy visiting Chef Brett Sutton,
0:17:23 > 0:17:26who's spoilt for choice when it comes to local ingredients.
0:17:26 > 0:17:28- Chef!- Good afternoon. How are you? - Great to see you again.
0:17:28 > 0:17:30- And you.- I'm good, and yourself?
0:17:30 > 0:17:31Yeah, very well, thank you. Very well.
0:17:31 > 0:17:34- OK, so, what you going to cook for us?- Bridgehampton lamb
0:17:34 > 0:17:37with a braised belly croquette and some summer vegetables.
0:17:37 > 0:17:39Sounds perfect. What do we do first?
0:17:39 > 0:17:41We're going to sear the lamb,
0:17:41 > 0:17:42so we're going to score it, sear it,
0:17:42 > 0:17:44put that in the oven and whilst that's in the oven,
0:17:44 > 0:17:46we'll do the rest. OK.
0:17:46 > 0:17:48So, that's going in the pan
0:17:48 > 0:17:51and we're just going to sear that for about a minute either side.
0:17:51 > 0:17:53We're going to season it at the end.
0:17:53 > 0:17:55Meanwhile, whilst that's happening,
0:17:55 > 0:17:57we're going to make a lamb croquette.
0:17:57 > 0:18:00So, we've got some mash that we've previously made.
0:18:00 > 0:18:04And into that we've got some lamb that's been cooked for 24 hours.
0:18:04 > 0:18:08- That looks quite fatty. What is it? Is it belly?- Belly of lamb, yeah.
0:18:08 > 0:18:11So, just some basil's going to go into the croquette.
0:18:11 > 0:18:13So, you're quite happy to shred it?
0:18:13 > 0:18:15You're not one of these who says you have to tear it
0:18:15 > 0:18:16otherwise you bruise it?
0:18:16 > 0:18:18No. Well, it's going to get deep-fried in a minute,
0:18:18 > 0:18:20- so it's all about the flavour.- Yeah.
0:18:22 > 0:18:24So, tell me where is the lamb from again?
0:18:24 > 0:18:28Bridgehampton. So, literally, a mile and a half down the road.
0:18:28 > 0:18:31So, I need to ask the question, is that in Somerset or is it in Dorset?
0:18:31 > 0:18:33That's in Somerset.
0:18:33 > 0:18:36Cos where we stand now, this pub is quite unique, I understand.
0:18:36 > 0:18:39It is, yeah. No, it was a big selling point for us
0:18:39 > 0:18:41that we sit right on the Dorset-Somerset border,
0:18:41 > 0:18:44so it runs plumb through the middle of the restaurant.
0:18:44 > 0:18:45- Seriously?- Yeah.
0:18:45 > 0:18:49So, we serve drinks from Somerset and pass over to Dorset.
0:18:49 > 0:18:52So, that croquette, the potato, the mashed potato looked quite dry,
0:18:52 > 0:18:55so you haven't added egg or any butter to it at all, no?
0:18:55 > 0:18:58Nothing at all, no. No butter, no cream, no egg, no nothing.
0:18:58 > 0:19:00Whereas normally, we probably put 30% butter in,
0:19:00 > 0:19:02but, yes, that's a really dry mash.
0:19:02 > 0:19:06The good news is Janet will prefer it that way, trust me.
0:19:06 > 0:19:07So, the croquettes...
0:19:14 > 0:19:15So, croquettes.
0:19:17 > 0:19:19So, you just pop those in a fryer?
0:19:19 > 0:19:21Yeah. Fryer full of beef dripping.
0:19:21 > 0:19:22Good man!
0:19:22 > 0:19:25So, you're just rendering the fat out of that piece of meat, yeah?
0:19:25 > 0:19:27Indeed, yeah.
0:19:27 > 0:19:28Now, just going to go on a tray.
0:19:36 > 0:19:39Now, this is something that intrigues me, as well.
0:19:39 > 0:19:40British black garlic,
0:19:40 > 0:19:44which, erm, basically is picked, cooked very slowly
0:19:44 > 0:19:46and dried almost to fermentation
0:19:46 > 0:19:50and then it gives this kind of treacly, wonderful, black garlic.
0:19:50 > 0:19:52We're just going to do a smear on the plate,
0:19:52 > 0:19:54so you've got that flavour coming through
0:19:54 > 0:19:56and we're just going to shred a little piece,
0:19:56 > 0:19:58just to go through our vegetables as well.
0:19:58 > 0:20:01So, our carrots, and I'm going in the lamb fat pan,
0:20:01 > 0:20:03just to carry on that lamb flavour.
0:20:03 > 0:20:05So, we just got the garlic going in.
0:20:09 > 0:20:12We've got a simple red wine sauce
0:20:12 > 0:20:15made with lamb bones, chicken stock, reduced down to...
0:20:15 > 0:20:19Kind of three days to get that stage as any good sauce is.
0:20:22 > 0:20:24That's our lamb.
0:20:29 > 0:20:32We'll get the liver going.
0:20:35 > 0:20:38So, it's all coming together.
0:20:38 > 0:20:41And tell us about the carrots you've got there. Are those grown locally?
0:20:41 > 0:20:45They're from Red Barn Farm, which is just down the road.
0:20:45 > 0:20:47- So, you're ready to go.- I am.
0:20:51 > 0:20:53So, our croquettes, our lamb.
0:20:53 > 0:20:57So, our black garlic paste we've just done the black garlic,
0:20:57 > 0:21:00that we saw earlier on, emulsified with some oil.
0:21:00 > 0:21:03Although it looks a mess, it just really...
0:21:03 > 0:21:05- See? I know.- Yeah.
0:21:05 > 0:21:07I know what you're thinking, Chef.
0:21:07 > 0:21:09I come from a day when you had a plate like that,
0:21:09 > 0:21:12you used to send it back to the wash-up to get it cleaned.
0:21:12 > 0:21:17So, we've got one of the croquettes and then some of the carrots
0:21:17 > 0:21:21and the broad beans, and the black garlic.
0:21:24 > 0:21:27- Nicely cooked, Chef.- Thanking you.
0:21:30 > 0:21:32So, sliced lamb.
0:21:34 > 0:21:37A little skewer of the liver.
0:21:39 > 0:21:41Some of the little wild garlic capers,
0:21:41 > 0:21:43just for that piquancy that come through.
0:21:49 > 0:21:50And that's our dish, Chef.
0:21:50 > 0:21:53Bridgehampton lamb on a braised belly croquette
0:21:53 > 0:21:54with liver and summer vegetables.
0:21:54 > 0:21:58Well, it looks delicious to me, but let's see what Janet thinks.
0:22:04 > 0:22:06- There you go, Janet.- Hello.
0:22:06 > 0:22:10Bridgehampton lamb, liver, belly croquette, summer vegetables. Enjoy!
0:22:10 > 0:22:14- Thank you.- You're very welcome. - Thanks, Chef.- Looks good.
0:22:14 > 0:22:17Excellent. So, nice-looking plate.
0:22:17 > 0:22:19- Excellent.- Local produce.- Yeah.
0:22:21 > 0:22:25I love the way the liver's been presented on a skewer.
0:22:25 > 0:22:26- And this...- So, yeah?
0:22:26 > 0:22:30This croquette's got belly of lamb in there, as well,
0:22:30 > 0:22:32long, slow-cooked.
0:22:34 > 0:22:38- So, he's cooked the belly. - Cooked the belly of lamb.- Mm-hm.
0:22:38 > 0:22:40A long, slow-cook, cool it down, chopped into a dice
0:22:40 > 0:22:45and then put into there with a dry mashed potato, bit of basil.
0:22:47 > 0:22:49- Very good.- There's no butter in that.
0:22:49 > 0:22:53- I'm not listening.- There's not. I thought you'd like that.
0:22:54 > 0:22:55That's a good dish.
0:22:56 > 0:22:58Now, I've got a bit of a treat for you.
0:22:59 > 0:23:03I bet you like driving and cars.
0:23:03 > 0:23:05I do. I'm not fanatical, but I love driving.
0:23:05 > 0:23:10How long can you spend in one of the best motor museums in Great Britain?
0:23:10 > 0:23:11Oh, I'm up for that.
0:23:13 > 0:23:16I'm taking Brian to Haynes Motor Museum,
0:23:16 > 0:23:18which was established in 1985
0:23:18 > 0:23:22by John Haynes of the Haynes Manual fame.
0:23:22 > 0:23:26I only ever had one driving lesson from my father.
0:23:26 > 0:23:31We were in Harborough in a caravan and we had an A40 car.
0:23:31 > 0:23:33He offered to teach me to drive.
0:23:33 > 0:23:36I got in the car, I drove around a field and straight into a hedge.
0:23:36 > 0:23:38And he got out and he went,
0:23:38 > 0:23:40"That's it! I'm never giving you another lesson"
0:23:40 > 0:23:41Well, that's just like my dad.
0:23:41 > 0:23:43I went down Water Lane in Hunslet and he...
0:23:43 > 0:23:46I didn't stop at a red light and he'd told me to stop,
0:23:46 > 0:23:47and that was it, he said,
0:23:47 > 0:23:50"That's it, no more lessons, lad. You can go to a school."
0:23:50 > 0:23:53- We got that in common.- Yeah. - Terrible driver.
0:23:53 > 0:23:55Did you pass first time?
0:23:55 > 0:23:59- No, I wrote a car off on the way to the driving test.- Oh.
0:23:59 > 0:24:02Let's hope they don't ask us too much about our prowess
0:24:02 > 0:24:04before they let us behind the wheel.
0:24:04 > 0:24:07This is the biggest collection of its kind in Britain,
0:24:07 > 0:24:12with over 300 cars and 100 motorbikes.
0:24:12 > 0:24:15Curator, Matt Piper, is going to show us one of the cars
0:24:15 > 0:24:19from the original collection, a Jaguar E-Type.
0:24:19 > 0:24:22It's a very special car.
0:24:22 > 0:24:27This car was bought new in 1973 by the Chairman of the museum,
0:24:27 > 0:24:29John Haynes OBE.
0:24:29 > 0:24:32- We've actually got the bill of sale for this car.- Oh, can I get in it?
0:24:32 > 0:24:33Would you, yes, you can, yes.
0:24:33 > 0:24:36Because I have travelled in them.
0:24:36 > 0:24:37Ah, right.
0:24:37 > 0:24:41But only as a passenger because I can't do gears.
0:24:41 > 0:24:43Right, well, this is a manual car, so...so this isn't...
0:24:43 > 0:24:46Yeah, I'm not going to try and drive it, don't panic, Matt.
0:24:46 > 0:24:49- Well, this one does run. I've driven this a...- Runs where?
0:24:49 > 0:24:50Well, I've driven this a few times myself.
0:24:50 > 0:24:53- It's a V12, by the way, this one. - How do I get in?
0:24:53 > 0:24:55That way. You're doing very well.
0:24:55 > 0:24:58So, what percentage of cars that you have in the museum
0:24:58 > 0:25:00actually are roadworthy?
0:25:00 > 0:25:03When the museum first opened, we had around 30 cars
0:25:03 > 0:25:05and they all ran and as the years went by,
0:25:05 > 0:25:08and the museum became more popular and grew,
0:25:08 > 0:25:13erm, obviously, you can't start over 300 cars every day.
0:25:13 > 0:25:14Matt, will you show us another car?
0:25:14 > 0:25:17- Yeah. I'll have to get you out first, though.- Yeah.- Allow me.
0:25:17 > 0:25:20- Still mobile. Still mo... - Steady with the door.
0:25:20 > 0:25:22Beautiful. Right, come with me
0:25:22 > 0:25:25because what I would like to do now is to show you the jewel
0:25:25 > 0:25:29in the museum's crown. This is our most valuable car.
0:25:32 > 0:25:39This is a 1931 Duesenberg Model J Derham-bodied Tourster.
0:25:39 > 0:25:40Isn't it a wonderful thing?
0:25:40 > 0:25:43- Have you ever seen a car like that before?- It's spectacular!
0:25:43 > 0:25:45- Beautiful!- What's this car worth now? - Well, the thi...
0:25:45 > 0:25:48- Are you going to make an offer?- Have you got your chequebook with you?
0:25:48 > 0:25:51- She might make an offer.- What I can say is that we suspect
0:25:51 > 0:25:53it's probably worth several millions.
0:25:53 > 0:25:55What's the whole collection worth, then?
0:25:55 > 0:25:57Cos that must be worth a tremendous amount of money.
0:25:57 > 0:25:59Erm, yes, many more millions.
0:25:59 > 0:26:02- Yes, right, OK, fine.- Yes.
0:26:02 > 0:26:07- Can I show Brian some of the cars... - You certainly can.- ..from my past?
0:26:07 > 0:26:11The first car I owned in Britain was a Jaguar Daimler.
0:26:13 > 0:26:15What colour was the one you had?
0:26:15 > 0:26:19Ice metallic blue and it was always boiling over,
0:26:19 > 0:26:23so I had a cardboard box in the boot full of mineral water
0:26:23 > 0:26:26and I remember halfway up Highgate Hill, for example,
0:26:26 > 0:26:29- I...all I knew how to do under the under the lid...- The radiator.
0:26:29 > 0:26:32..under the lid, was put more water in the radiator.
0:26:32 > 0:26:34- It's called a "bonnet".- Whatever.
0:26:34 > 0:26:36Anyway, show me your car.
0:26:37 > 0:26:41Well, my first car wasn't quite as glamorous.
0:26:41 > 0:26:45I think this is it here.
0:26:45 > 0:26:48Austin A40 Farina Saloon, that's what it said, that's right, yeah.
0:26:48 > 0:26:50It's an Austin A40.
0:26:50 > 0:26:52It does take me back to the days.
0:26:52 > 0:26:54I bought this car from my brother, who was younger than me
0:26:54 > 0:26:56and I was really hacked off
0:26:56 > 0:26:58that he'd passed his driving test before I did.
0:26:58 > 0:27:01So, how old were you when you got one of these?
0:27:01 > 0:27:05I would have been 23, I would think.
0:27:05 > 0:27:08- Oh, it's fabulous in here.- It is memory corner though, ain't it, eh?
0:27:08 > 0:27:10And you look at the progress that's been made.
0:27:12 > 0:27:16Outside, Matt's got a car that really takes me back.
0:27:16 > 0:27:18- Ooh, yes!- Look at this car!
0:27:18 > 0:27:21- That is the car I learnt to drive with.- Hello.
0:27:21 > 0:27:25- When was the last time you drove one of these, then?- 1975.
0:27:25 > 0:27:27- '75.- What? Oh, that's it, I'm out of here.
0:27:27 > 0:27:31I...I had three driving lessons in California.
0:27:31 > 0:27:33- Just three?- Yeah.- Right.
0:27:33 > 0:27:35And then I passed my test. OK.
0:27:35 > 0:27:38I learnt to drive up and down Sunset Strip.
0:27:38 > 0:27:39Waving at people.
0:27:39 > 0:27:42So, I shouldn't worry about giving you these, then?
0:27:42 > 0:27:44- Matt, give me those keys.- Right.
0:27:44 > 0:27:47- Where's the seat belt? - Ha-ha, there aren't any!
0:27:47 > 0:27:49Oh, my giddy aunt...
0:27:50 > 0:27:52Right, Brian.
0:27:52 > 0:27:54ENGINE STARTS Ho!
0:27:54 > 0:27:56- Cheerio, Matt.- Have fun, you two.
0:27:56 > 0:27:59- Cheers, boss, thank you. - Don't drive too quickly.
0:27:59 > 0:28:00Woohoo!
0:28:03 > 0:28:05It's quite pleasant this, ain't it?
0:28:06 > 0:28:08HE HUMS
0:28:11 > 0:28:14Was that a tractor just went past us?
0:28:14 > 0:28:16I'm sticking my hand out OK, so we're turning right.
0:28:16 > 0:28:19Now, turn right, turn right. That's it, OK love.
0:28:19 > 0:28:20- Brian!- Keep going.
0:28:20 > 0:28:23- You're not a driving instructor! - Turn right now.
0:28:25 > 0:28:27This is a far cry from Sunset Strip.
0:28:30 > 0:28:33Right. How do you feel?
0:28:33 > 0:28:36That was the nicest thing I've ever experienced.
0:28:36 > 0:28:39Thank goodness it doesn't end like Thelma and Louise is all I can say.
0:28:45 > 0:28:48That was wonderful, but I think this is more my style.
0:28:48 > 0:28:50- See you later.- Typical!
0:28:53 > 0:28:56I'm off in pursuit of the county's finest cider
0:28:56 > 0:28:58for my taste-of-Somerset recipe.
0:29:01 > 0:29:05While you're scrumping apples, I'm going to meet Alice Workman,
0:29:05 > 0:29:09senior director at the brand-new Hauser and Wirth Gallery
0:29:09 > 0:29:12near Bruton, Somerset's latest cultural hub.
0:29:14 > 0:29:19- Hi, Alice.- Hello, Janet.- Great to meet you. What a fantastic place!
0:29:21 > 0:29:25The gallery is a rural outpost for modern art.
0:29:25 > 0:29:27This is somewhere where we can do things a bit differently.
0:29:27 > 0:29:29This is a place where our artists can come,
0:29:29 > 0:29:33we can slow down the kind of the pace of the exhibitions,
0:29:33 > 0:29:36of the events. We can engage lots of different audiences.
0:29:36 > 0:29:38It's a place where we can really develop
0:29:38 > 0:29:40an education programme, as well.
0:29:40 > 0:29:42What's that? The giant pail.
0:29:42 > 0:29:46This is a work by the Indian artist called Subodh Gupta
0:29:46 > 0:29:51and it's a five-metre-high bucket made out of stainless steel,
0:29:51 > 0:29:54and we thought it'd be a really great place to put the bucket,
0:29:54 > 0:29:57in relation to the original cowsheds on the farm.
0:29:57 > 0:29:59Can I look at your opening exhibition now?
0:29:59 > 0:30:01Absolutely. Let's go inside.
0:30:01 > 0:30:04Contemporary art isn't everyone's cup of tea,
0:30:04 > 0:30:06but it's a passion of mine,
0:30:06 > 0:30:10and I'm really pleased there's now a serious gallery here in Somerset.
0:30:10 > 0:30:12Phyllida Barlow is a renowned sculptor,
0:30:12 > 0:30:17known for her work with everyday objects and cheap materials.
0:30:17 > 0:30:22She's created a series of works to mark the opening of the new gallery.
0:30:22 > 0:30:25So, Janet, this was our first exhibition by Phyllida Barlow.
0:30:25 > 0:30:28- She's created work for four of our five galleries.- Yes.
0:30:28 > 0:30:32- And she chose the theme of the country fete, the carnival.- Yeah.
0:30:32 > 0:30:36It's a great celebratory exhibition to open the new galleries.
0:30:36 > 0:30:40She suspended around 45 of these incredible, fabric pompoms
0:30:40 > 0:30:41from the structure.
0:30:48 > 0:30:51OK, so here's another gallery of work by Phyllida Barlow.
0:30:51 > 0:30:56She's squeezed in three large sculptures into quite a small space.
0:30:56 > 0:30:58They're all untitled
0:30:58 > 0:31:00and they're made from her very typical materials,
0:31:00 > 0:31:04cardboard, tape, paint, cement, wood.
0:31:04 > 0:31:08And here's the second piece by Phyllida Barlow in this space.
0:31:08 > 0:31:12It's great the way they fit in such a tight space.
0:31:12 > 0:31:15And she really worked with the architecture
0:31:15 > 0:31:17and created a kind of mock up in her studio
0:31:17 > 0:31:21to make sure all the work would fit into the galleries.
0:31:21 > 0:31:23Phyllida's also created work
0:31:23 > 0:31:25for some of the gallery's outdoor spaces.
0:31:25 > 0:31:29These are chairs, a theme that she's revisited over the years
0:31:29 > 0:31:33throughout her work, and she's positioned these chairs
0:31:33 > 0:31:35so it's almost like an audience have just got up and left,
0:31:35 > 0:31:39and partly stacked the chairs or they've kind of fallen together.
0:31:39 > 0:31:42It feels like something just happened.
0:31:42 > 0:31:46This new gallery at Bruton is a great place to see the countryside
0:31:46 > 0:31:48used as artistic inspiration
0:31:48 > 0:31:52and it will be wonderful to see how artists take advantage
0:31:52 > 0:31:56of the fantastic rural spaces they now have to play with.
0:31:57 > 0:31:59Modern art might be new to rural Somerset,
0:31:59 > 0:32:02but cider making certainly isn't.
0:32:02 > 0:32:07Perry's, based near Ilminster, have been making cider since 1920.
0:32:07 > 0:32:09Nowadays, young George Perry's at the helm
0:32:09 > 0:32:14and I'm hoping he can help with ingredients for my celebration dish.
0:32:14 > 0:32:16- So, let me show you the orchards. - Yeah, yeah.
0:32:16 > 0:32:19So, this is one of our traditional orchards.
0:32:19 > 0:32:22So, it's got big sort of traditional, standard trees.
0:32:22 > 0:32:25- How many orchards do you have?- We've got three orchards, so...- Right.
0:32:25 > 0:32:27And this is the smallest of the three.
0:32:27 > 0:32:30We've got another two orchards, which are more intensive orchards.
0:32:30 > 0:32:32They're smaller trees, more tightly packed in
0:32:32 > 0:32:34and they're more sort of commercial,
0:32:34 > 0:32:36so they produce higher crops basically per acre.
0:32:36 > 0:32:39And how do you judge when the apples are actually ready to pick?
0:32:39 > 0:32:41- Is it by taste? Size? Or...? - It's really easy
0:32:41 > 0:32:43- because we harvest off the ground. - Right.
0:32:43 > 0:32:46We basically wait till they fall off of the trees.
0:32:46 > 0:32:47- Oh, right!- So, it's as simple as that.
0:32:47 > 0:32:50- Now, I didn't know that.- Yeah. So, we're not hand-picking.
0:32:50 > 0:32:52We're not worried about the condition of the apple
0:32:52 > 0:32:54so long as they haven't got rot on them.
0:32:54 > 0:32:57So, are all the apples in here of the same variety?
0:32:57 > 0:33:01No. This, this orchard's planted out really sporadically, actually.
0:33:01 > 0:33:04It's... Each... Most of the trees are different next to each other.
0:33:04 > 0:33:06Cos it was planted out sort of 30 years ago or so, you know,
0:33:06 > 0:33:09people weren't thinking about picking single varieties.
0:33:09 > 0:33:12Thinking about harvesting all the apples in one go
0:33:12 > 0:33:13and...and pressing them blended
0:33:13 > 0:33:16The juice we press off them isn't the nicest juice.
0:33:16 > 0:33:18It's when we start fermenting it and doing bits and pieces
0:33:18 > 0:33:20that you start creating better flavours
0:33:20 > 0:33:23and more interest in the actual characteristics of the juice.
0:33:23 > 0:33:24You talked about single variety.
0:33:24 > 0:33:27So, has that been going for a long time or is that a new thing?
0:33:27 > 0:33:29Single-variety ciders are quite a modern thing.
0:33:29 > 0:33:31Probably, in the last sort of 20 years or so,
0:33:31 > 0:33:32they've grown in popularity.
0:33:32 > 0:33:35So, we've taken some of the ideas that winemakers were using,
0:33:35 > 0:33:38so they were doing single-variety wines.
0:33:38 > 0:33:41We've taken that idea and started to make ciders with one type of apple
0:33:41 > 0:33:44and that's something we specialise in, really.
0:33:44 > 0:33:48That's where we built our name over the last 20 years.
0:33:48 > 0:33:52All that's left to do is to choose cider for my taste of Somerset.
0:33:58 > 0:34:00And, after some very difficult research...
0:34:04 > 0:34:06..I think I've found one.
0:34:07 > 0:34:09Well, that's settled it!
0:34:09 > 0:34:13My taste of Somerset is going to star its world-famous cider.
0:34:13 > 0:34:16My dish is going to be a simple dessert,
0:34:16 > 0:34:18baked, stuffed apples in cider.
0:34:18 > 0:34:20What a lovely place to be. Just look at this orchard here,
0:34:20 > 0:34:23where all these wonderful cider apples grow.
0:34:23 > 0:34:24We've got all our friends over here.
0:34:24 > 0:34:27- The young ladies from Hestercombe Park.- Yeah.- You went there.
0:34:27 > 0:34:30The gardens, fantastic. Who have we got at the ba...? Oh, look!
0:34:30 > 0:34:33- We've got the boys from Haynes there. - Yeah, that let me drive the car.
0:34:33 > 0:34:35- And I drove the elegant one. - Oh, yeah!
0:34:35 > 0:34:38There you go, so we've got Paul as well, with our wild boar.
0:34:38 > 0:34:41- Wild boar man.- That tasted brilliant, thank you very much.
0:34:41 > 0:34:43And of course, young George. How are you, sir, all right?
0:34:43 > 0:34:46- Very good thanks.- We've had a good morning, haven't we?- We have, yeah.
0:34:46 > 0:34:49It's all gone fantastically well. Here we are in the orchard.
0:34:49 > 0:34:51What are we going to do? We're going to do apples.
0:34:51 > 0:34:57And just for you, local cream, local butter, sugar, a butterscotch sauce.
0:34:57 > 0:35:00I have got some fantastic cider that I'm going to have to drink
0:35:00 > 0:35:03to be able to get through that sauce.
0:35:03 > 0:35:05So, if it's all right with you, I'll just have a little, erm...
0:35:05 > 0:35:09Are you topping anybody else up there or are you going to stick as you are?
0:35:09 > 0:35:11- Delicious! Excuse me.- Don't let it go to your head, lass.
0:35:11 > 0:35:15Yes. Anybody want a top up? Oop!
0:35:15 > 0:35:17Thank you, Janet.
0:35:17 > 0:35:19SHE LAUGHS
0:35:19 > 0:35:21- Can I start cooking now?- Please, cook.
0:35:21 > 0:35:24Right, so I'm just going to... A very classic, old dish
0:35:24 > 0:35:27- and everything concentrates on apples and cider.- Yeah.
0:35:27 > 0:35:29And we've got these Bramley apples here.
0:35:29 > 0:35:31We've got some mincemeat, we've got some raisins
0:35:31 > 0:35:33- and we've got some ground almonds, - OK? Yeah.
0:35:33 > 0:35:36Just to make a nice little mixture. So, we're going to make that first.
0:35:36 > 0:35:40This is the recipe my granny made, then my mother made it.
0:35:40 > 0:35:43Well, I have to say, when I spoke to your granny,
0:35:43 > 0:35:46she did tell me that it was exactly that I was doing, so we're all right.
0:35:46 > 0:35:48- Yeah.- So, there we go.- I make it,
0:35:48 > 0:35:50but I'm interested in your version of it.
0:35:50 > 0:35:52Well, I think it's one of these classic dishes
0:35:52 > 0:35:56- that everybody has a little twist or a turn on, if you like.- Yeah.
0:35:56 > 0:35:59- And ground almonds.- Do you score the apple skins?
0:35:59 > 0:36:01- We do, yes, yeah.- Cos that stops them exploding.
0:36:01 > 0:36:04- A lot of people forget that, don't they?- They do, yes.
0:36:04 > 0:36:06And then it looks a bit of a mess at the end of it.
0:36:06 > 0:36:09You're absolutely right, but they shouldn't look pristine.
0:36:09 > 0:36:12They should looked baked. OK, right, so we've got that ready there.
0:36:12 > 0:36:18Next is the big jobby. Here we go. This is a corer. It's a modern corer.
0:36:18 > 0:36:22So, you just push it in and you go, like that, twist.
0:36:22 > 0:36:25Yeah, and there's quite... You have to be careful you don't miss the...
0:36:25 > 0:36:28- You ready?- Don't shove it at me.
0:36:28 > 0:36:30It's quite good fun. You can get the kids to do this at home.
0:36:30 > 0:36:34- Yeah.- If you've got kids at home. Are you ready?
0:36:34 > 0:36:38Useless. So, I think the trick now is just to make sure...
0:36:38 > 0:36:41Take a little bit off the bottom, so they stand there.
0:36:41 > 0:36:44They don't rock about cos they're quite uneven are these Bramleys.
0:36:44 > 0:36:46But they're lovely apples.
0:36:46 > 0:36:49- Not, of course, cider apples, are they, George?- No.
0:36:49 > 0:36:51But there's room for everyone in the world.
0:36:51 > 0:36:54And you wouldn't want to do this with cider apples either, would you?
0:36:54 > 0:36:56No, you definitely wouldn't, no.
0:36:56 > 0:36:58We have to fill them up now. Here we go.
0:37:00 > 0:37:03So, remember what we've got in there. We've got mincemeat,
0:37:03 > 0:37:04we've got ground almonds.
0:37:04 > 0:37:06Yeah, remember to put your finger over the bottom
0:37:06 > 0:37:08otherwise it'll drop out the other end, yes.
0:37:08 > 0:37:11Yeah, yeah, exactly, yes, yeah. It's a bit of a laborious job,
0:37:11 > 0:37:13but it's well worth it and it gives that flavour.
0:37:13 > 0:37:15And plus the fact, if you leave them for half an hour
0:37:15 > 0:37:17before you put them in the oven,
0:37:17 > 0:37:20it just allows that mincemeat-y flavour in the middle, there.
0:37:20 > 0:37:25So, now, you just want a sharp knife and halfway round,
0:37:25 > 0:37:27just make a little
0:37:27 > 0:37:28Try and line it up.
0:37:31 > 0:37:32Not a problem.
0:37:32 > 0:37:34Perfect, yeah.
0:37:34 > 0:37:36And then they go into an oven about 180 degrees,
0:37:36 > 0:37:41a medium-ish hot oven, for about 25 minutes, these are.
0:37:41 > 0:37:44But the whole idea today is to use apples and to use the cider
0:37:44 > 0:37:46and just get that nice little mix.
0:37:46 > 0:37:48And we're going to use some of the cider, then,
0:37:48 > 0:37:50in our butterscotch sauce.
0:37:51 > 0:37:53So...
0:37:53 > 0:37:56We've got here a little bit of cider.
0:37:56 > 0:37:59- Yes.- I've tasted it, it's got a slightly sweet taste to it.
0:37:59 > 0:38:01It's got plenty of fruit in there
0:38:01 > 0:38:04and it went straight to my head.
0:38:04 > 0:38:08- Yes, Brian.- OK. So, that goes in there and it goes in the oven.
0:38:08 > 0:38:11You need to check occasionally and stick a fork or a skewer in there,
0:38:11 > 0:38:13just to... You don't want to be raw in the middle,
0:38:13 > 0:38:16but it doesn't want to mush or it will...it will drop.
0:38:16 > 0:38:19So, we'll put those out the way. So, I've got some here.
0:38:19 > 0:38:21- See what they look like now?- Yeah. - See, they look...
0:38:21 > 0:38:22They're rustic.
0:38:22 > 0:38:27So, what we do now is we get the sauce under way.
0:38:27 > 0:38:30- This juice here.- Yeah.- You just want to take out.
0:38:30 > 0:38:33And what I've done, I've got it here, look.
0:38:33 > 0:38:36- I've just reduced it, so it's nice and sticky.- Yeah.
0:38:36 > 0:38:39And then we're just going to quickly,
0:38:39 > 0:38:41every two or three minutes, just glaze these.
0:38:41 > 0:38:45It's just pure cider and apple flavour, it's nothing more.
0:38:45 > 0:38:48How long have you boiled that down for? Just till it got thick?
0:38:48 > 0:38:51Well, it took about five minutes, but just got to get it to that.
0:38:51 > 0:38:54- You can see how it's starting to look that little bit sticky.- Yeah.
0:38:54 > 0:38:56OK? And it's got a shine to it all.
0:38:56 > 0:38:59Over here, I've boiled my double cream
0:38:59 > 0:39:01cos I want to reduce it. SHE LAUGHS
0:39:01 > 0:39:04I don't know why you laugh every time I say that.
0:39:04 > 0:39:08And into here I'm going to put some sugar.
0:39:09 > 0:39:10Just a little bit.
0:39:11 > 0:39:13Some butter.
0:39:13 > 0:39:15SHE SCOFFS
0:39:15 > 0:39:17Just a little bit.
0:39:17 > 0:39:18And some cider.
0:39:25 > 0:39:28- So, once it starts to caramelise. - Yes.
0:39:28 > 0:39:31But just be careful, it's very hot. I'm going to take the double cream,
0:39:31 > 0:39:33going to put that in there as well.
0:39:33 > 0:39:35Just shake it all about, bring up to the boil,
0:39:35 > 0:39:39and I'm just going to put a little bit more cider in there.
0:39:40 > 0:39:42Just to get the consistency that I want.
0:39:42 > 0:39:43And then it's just about ready to go.
0:39:43 > 0:39:46I mean, just look at that...just look at that colour.
0:39:46 > 0:39:48- Look. Toff... Rich toffee colour. - Yes.- Just what you wanted.
0:39:48 > 0:39:51And only a little bit of sugar, butter and cream in there.
0:39:51 > 0:39:53If you can't treat yourself occasionally...
0:39:53 > 0:39:57Your idea of "little" is a Yorkshire idea of "little".
0:39:57 > 0:39:59- So, if you get rid of those for me, please.- Yes.
0:39:59 > 0:40:02What I'm going to then quickly. I got these raisins
0:40:02 > 0:40:05- and we just put them up to... Bring them up to the boil...- Yeah.
0:40:05 > 0:40:08- ..in some cider.- Yes.- And then just take them off and let them sit there,
0:40:08 > 0:40:14so they're nice and soft and full of lovely, cider flavour.
0:40:14 > 0:40:18That's ready to go. So, I'll just put that...
0:40:18 > 0:40:21on top there. It, as I say, it's a rustic dessert.
0:40:21 > 0:40:23It's a classic dessert. But it really is super.
0:40:23 > 0:40:26OK, a bit of icing sugar. Stand back. Oh, you're all right.
0:40:26 > 0:40:29The wind's blowing the other way. Oh, no, it's not. It's blowing your way.
0:40:29 > 0:40:31- Bit of icing sugar on the top.- Yeah. - That's goes lovely.
0:40:31 > 0:40:33And once again, just be careful with the sauce,
0:40:33 > 0:40:35make sure it's not too hot.
0:40:35 > 0:40:36And if it's too thin,
0:40:36 > 0:40:40you can always put a bit more double cream in there and butter.
0:40:41 > 0:40:44Sauce goes in there. That looks delicious, that sauce.
0:40:44 > 0:40:45So, there you have it, my dear.
0:40:45 > 0:40:49Baked, stuffed apples in cider, just for you.
0:40:49 > 0:40:51- Here in Somerset.- Come on you, lot. I've been working all day.
0:40:51 > 0:40:53Wahey! There's a man, there's a man!
0:40:54 > 0:40:57Right, I'm not...I'm not applauding till I've tasted it.
0:40:57 > 0:40:59Quite right, too.
0:40:59 > 0:41:03- It's getting it all together. - Great expectations.
0:41:03 > 0:41:05Mm.
0:41:05 > 0:41:06Sweet?
0:41:06 > 0:41:09Balances with the apples?
0:41:09 > 0:41:13- Yummy!- And the ci...? "Yummy," she said! The lady said, "Yummy!"
0:41:13 > 0:41:15And full marks for the cider.
0:41:15 > 0:41:16EVERYONE LAUGHS
0:41:16 > 0:41:19I think we should invite all our guests to have some.
0:41:19 > 0:41:23OK, everyone, come on over.
0:41:23 > 0:41:25- Hey, I've got some here. OK. - All right.
0:41:32 > 0:41:34Sorry you've got a fork. It's not Harborough.
0:41:34 > 0:41:36THEY LAUGH
0:41:36 > 0:41:38Thank you very much.
0:41:42 > 0:41:44- Matt, what do you reckon?- I love it!
0:41:44 > 0:41:47I love the cider and I love the fruit, the raisin, as well.
0:41:47 > 0:41:48Brian, very, very nice.
0:41:48 > 0:41:51So, Paul, you've got a second plate, so it's obviously going well.
0:41:51 > 0:41:54This is the kind of thing that you can eat after wild boar,
0:41:54 > 0:41:56but it's about apple sauce. What do you think to it?
0:41:56 > 0:41:59I think I like the cider, the cider and the cider.
0:41:59 > 0:42:01It's awesome.
0:42:01 > 0:42:03No, you've been fantastic with the wild boar
0:42:03 > 0:42:04and this as a dessert, incredible!
0:42:04 > 0:42:05Thank you.
0:42:05 > 0:42:07Claire, what do you think?
0:42:07 > 0:42:09- I like the fact I can pretend it's healthy cos it's fruity.- Yeah.
0:42:09 > 0:42:12But I'm sure it's highly calorific, but it's delicious.
0:42:12 > 0:42:14- Really, really nice. Really enjoying it.- Excellent.
0:42:14 > 0:42:16Kristina, you're working on Paul's farm
0:42:16 > 0:42:17and helping a little bit there.
0:42:17 > 0:42:20This is your second plate, I notice, of British food,
0:42:20 > 0:42:23- what do you think to that?- Mm, I love it! It just amazing.
0:42:23 > 0:42:24And cider, delicious.
0:42:28 > 0:42:33Brian, we're certainly ending our time in Somerset on a festive note.
0:42:33 > 0:42:36It couldn't be anything to do with the cider, could it?
0:42:36 > 0:42:38- Yeah, maybe, maybe not.- Might have a good idea, yeah.
0:42:38 > 0:42:40But we've had a great time down here.
0:42:40 > 0:42:44I've seen three centuries of gardens at Hestercombe House
0:42:44 > 0:42:48and then I went to a brand-new art gallery in Bruton,
0:42:48 > 0:42:49the Hauser and Wirth Gallery.
0:42:49 > 0:42:52So, I found that really inspirational.
0:42:52 > 0:42:55- Plus cars!- That was...
0:42:55 > 0:42:57The festival of speed that was Brian and Janet, yeah.
0:42:57 > 0:43:00That was fantastic at the Haynes Motor Museum.
0:43:00 > 0:43:03- And don't forget, we went to see Paul's bison.- Yeah.
0:43:03 > 0:43:05- And his wild boar, which was delicious.- Yes.
0:43:05 > 0:43:08And then, of course, finishing here at Perry's cider orchard
0:43:08 > 0:43:12is just perfection. So, I think once again, we got it right...
0:43:12 > 0:43:14- BOTH:- A taste of Somerset!