0:00:02 > 0:00:04He's Brian Turner.
0:00:04 > 0:00:06And she's Janet Street-Porter.
0:00:06 > 0:00:09I'm passionate about walking.
0:00:09 > 0:00:13These feet have taken me the length and breadth of Great Britain.
0:00:14 > 0:00:17I've been privileged to cook all round the world,
0:00:17 > 0:00:19but it's Britain that I love, fabulous produce,
0:00:19 > 0:00:22great ingredients right here on the doorstop.
0:00:24 > 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 > 0:00:39This is...
0:00:39 > 0:00:40A Taste of Britain.
0:00:46 > 0:00:50Today, our culinary and cultural voyage of discovery brings us
0:00:50 > 0:00:52to Oxfordshire.
0:00:55 > 0:00:59Right in the heart of Britain, the county's not only blessed
0:00:59 > 0:01:02with natural beauty but also a rich heritage.
0:01:04 > 0:01:07Oxfordshire is sometimes referred to as "the writer's county".
0:01:07 > 0:01:12Its many gifted scholars include Lewis Carroll and T S Elliott.
0:01:14 > 0:01:16There's plenty of fresh produce to be found,
0:01:16 > 0:01:19including a fair few asparagus farms.
0:01:20 > 0:01:22I have to say, I think I've got the hang of this.
0:01:22 > 0:01:26- Am I doing all right? - I wouldn't say you're going to be earning that much on piecework
0:01:26 > 0:01:29- but...- Is it on piecework? - No, it's not.- Oh.
0:01:29 > 0:01:33And what better way to get into the swing of all things local
0:01:33 > 0:01:37than with a round of the traditional Oxfordshire pub game, Aunt Sally.
0:01:37 > 0:01:40- Oh!- I think I had more nearer than him!- No, no, no.- Turn it, tu...
0:01:40 > 0:01:43- No, no, no! - No, no, Brian, Brian, Brian.
0:01:43 > 0:01:46- Brian, defer to the higher power. - You buy the beer.
0:01:46 > 0:01:49And our celebratory dish using the flavours of the region gets
0:01:49 > 0:01:51Janet all fired up.
0:01:51 > 0:01:52We are working well together.
0:01:52 > 0:01:56- I think we're just about there, OK.- Ah!
0:01:56 > 0:01:58LAUGHTER
0:02:04 > 0:02:09Brian, here we are in central Oxford in the historic botanic garden -
0:02:09 > 0:02:11it's the oldest one in England.
0:02:13 > 0:02:14It's a beautiful place
0:02:14 > 0:02:18but we are in a part of the world that's got rich, fertile soil, great
0:02:18 > 0:02:22food producers and it is the middle of the asparagus season right now.
0:02:22 > 0:02:27I love asparagus but also, not far from here,
0:02:27 > 0:02:29is Broughton Castle which played a really important part in the
0:02:29 > 0:02:32Civil War. It was the centre of all sorts of all sorts of plotting
0:02:32 > 0:02:36and it's got fabulous battlements so I've got to go and see that.
0:02:36 > 0:02:39And there's also a wonderful estate round here where they're actually
0:02:39 > 0:02:45growing cattle to produce rose beef and it's brilliant, got to see it.
0:02:45 > 0:02:47Before we go there, can I drag you off to see the vegetable
0:02:47 > 0:02:50gardens here? They've got four vegetable plots. They're bang
0:02:50 > 0:02:53up-to-date - they're growing produce for the local food bank.
0:02:53 > 0:02:55- So, come and have a look.- OK.
0:03:02 > 0:03:05Oxford's botanic garden is the perfect starting
0:03:05 > 0:03:08point on our quest to discover a flavour of the region.
0:03:09 > 0:03:11It certainly is, Brian.
0:03:11 > 0:03:14Founded in 1621,
0:03:14 > 0:03:19these gardens contain around 8,000 different plant species.
0:03:19 > 0:03:22And botanist Ness Newman is giving us a tour.
0:03:24 > 0:03:28Brian and I want to see the vegetables, because he's mad keen
0:03:28 > 0:03:31- about cooking with local produce. - Excellent.
0:03:31 > 0:03:34What's the story behind these vegetable plots?
0:03:35 > 0:03:38The main purpose of them is for education
0:03:38 > 0:03:42and to teach about reducing pollution and the impact
0:03:42 > 0:03:46that we have on the environment as well as sustainability.
0:03:46 > 0:03:50Now, these vegetable plots have a long and distinguished history, don't they?
0:03:50 > 0:03:54- But didn't they start during the Second World War?- They did.
0:03:54 > 0:03:57Um, this area of the garden was used during the Second World War
0:03:57 > 0:04:00for Christchurch College's allotment so they could feed them.
0:04:00 > 0:04:03- Dig for Victory. - Dig for Victory, exactly.
0:04:03 > 0:04:04Do you remember that, Brian?
0:04:04 > 0:04:07I'm not quite that old, young lady.
0:04:07 > 0:04:09So we've got four veg plots here.
0:04:09 > 0:04:11This is the legume section of the beds.
0:04:11 > 0:04:14Pea shoots have become very fashionable these days.
0:04:14 > 0:04:18- Tasty.- In olden times, you would throw 'em away and now they've suddenly realised how good it is
0:04:18 > 0:04:20- and how pretty they look on a plate. - Exactly.
0:04:20 > 0:04:21And that's ideal for us,
0:04:21 > 0:04:25cos obviously um, at the start of the season, we want things
0:04:25 > 0:04:29that look good for the visitors, as well as providing food.
0:04:31 > 0:04:33I notice that you've netted your brassicas.
0:04:33 > 0:04:36Yes, it's to keep the er,
0:04:36 > 0:04:39butterflies and also the pigeons out,
0:04:39 > 0:04:42cos they'll just eat everything, if they get the opportunity.
0:04:42 > 0:04:47A fabulous selection of lettuces, beetroot. You've got your spinach.
0:04:47 > 0:04:50- They're all done on...- Oak leaf lettuce - isn't that pretty?
0:04:50 > 0:04:53Lovely, isn't it eh? It's a nice colour, as well, eh?
0:04:53 > 0:04:56- I'm very impressed with these onions.- Oh, thank you.
0:04:56 > 0:04:58They're all grown from seed, throughout the season they get
0:04:58 > 0:05:03bigger until they look like a giant oniony hedgehog. It's brilliant.
0:05:03 > 0:05:06- You don't have any asparagus growing for us? - We don't, I'm afraid, Brian.
0:05:06 > 0:05:10I'm desperate to see asparagus growing, so I'm going to leave you to sort out and I'll speak to you later.
0:05:10 > 0:05:13- Bye. - See you soon, Duchess. Thank you.
0:05:13 > 0:05:17Right, I could stay here all day and just marvel at vegetables
0:05:17 > 0:05:19but let's have a look at the rest of the garden.
0:05:24 > 0:05:28The gardens are spread over four and a half acres
0:05:28 > 0:05:32and contain one of the most diverse collection of plants in the world.
0:05:37 > 0:05:40The 17th century stone work in the walled garden
0:05:40 > 0:05:42is particularly special.
0:05:44 > 0:05:46So who founded the garden?
0:05:46 > 0:05:51In 1621, Sir Henry Danvers, who was the Earl of Danby,
0:05:51 > 0:05:55gave £5,000 for the creation of a physic garden, which is
0:05:55 > 0:06:00a garden for medical research, for growing plants for the students.
0:06:00 > 0:06:03This money was used very usefully.
0:06:03 > 0:06:07They spent the majority of it on our fabulous walls.
0:06:07 > 0:06:10- Well, they are impressive. - They are very impressive.
0:06:10 > 0:06:13And a very ornate arch which we'll have a look at in a minute.
0:06:14 > 0:06:17What money was left over for plants, then?
0:06:17 > 0:06:20None! For the first seven years, the first curator, Bobart,
0:06:20 > 0:06:23he worked without being paid, they forgot to pay him.
0:06:23 > 0:06:27And he basically sold produce that he'd grown in the garden in
0:06:27 > 0:06:31order to make ends meet and to get a bit of cash to put some plants in.
0:06:32 > 0:06:34So in a way, it's come full circle.
0:06:34 > 0:06:35Exactly.
0:06:35 > 0:06:39Because you're still growing vegetables today, even though you give them away.
0:06:39 > 0:06:41Yeah, exactly that. So, very nice.
0:06:48 > 0:06:54The garden's Danby Gateway, designed in 1633, is one of the earliest
0:06:54 > 0:06:58structures in Oxford to be built in the classical Baroque style.
0:06:58 > 0:07:02So as you can see, this is where a lot of the money went.
0:07:02 > 0:07:05And above it, there is the ethos of the garden, which is now
0:07:05 > 0:07:08"promoting learning and glorifying nature".
0:07:08 > 0:07:11- It's fantastic, isn't it? - Yeah, beautiful.
0:07:18 > 0:07:22Oxfordshire's fertile land means there's a large number
0:07:22 > 0:07:26of small farms producing a great variety of fruit and vegetables.
0:07:27 > 0:07:31Something that grows particularly well in this region is asparagus.
0:07:32 > 0:07:37And I'm meeting farm manager Lizzie Colegrave to try and taste some.
0:07:38 > 0:07:44- Hello! Oh, hi.- Hi.- You must be Lizzie.- I am, nice to meet you. - Pleased to meet you, Brian Turner.
0:07:44 > 0:07:46I've heard so much about Wykham Park Asparagus Farm,
0:07:46 > 0:07:48what's the chance of looking at the fields?
0:07:48 > 0:07:51- Definitely, let's go and have a look.- Please.
0:07:51 > 0:07:54The farm is currently being run by the fifth
0:07:54 > 0:07:57generation of Lizzie's family
0:07:57 > 0:08:02and covers 700 acres of mixed arable crops, livestock and vegetables.
0:08:03 > 0:08:06So these are your main asparagus growing fields.
0:08:06 > 0:08:07Yes, this is our main area, yeah.
0:08:07 > 0:08:11- You're looking at about 30 acres here.- Do you call them fruit or are they vegetables?
0:08:11 > 0:08:14- Vegetable, yeah, they're a member of the lily family, actually. - Of course.
0:08:14 > 0:08:16How quickly do they actually start producing?
0:08:16 > 0:08:19- We planted a one-year-old crown.- Mm.
0:08:19 > 0:08:21And then we will take a very light pick off it
0:08:21 > 0:08:24in its first year. By year three, you get a nearly full yield.
0:08:26 > 0:08:31And how long does one asparagus plant last?
0:08:31 > 0:08:35About...somewhere between about 12 and 15 years.
0:08:35 > 0:08:39That's actually quite a good yield. So, can we have a go at picking? I'd love to have a try.
0:08:39 > 0:08:41Yes, let's. Can we see what you're made of?
0:08:41 > 0:08:42Oh, thank you.
0:08:44 > 0:08:46- So there we go. - OK, fine. Show me how you do it.
0:08:46 > 0:08:49Fine, OK, there is.
0:08:49 > 0:08:51You want to just, you want to pick anything that's just a bit
0:08:51 > 0:08:54longer than your knife and you want to literally just pick it
0:08:54 > 0:08:56just below the soil like that and cut downwards.
0:08:56 > 0:08:58- So that's not quite big enough or is that?- Not quite.
0:08:58 > 0:09:02- OK, but that is.- Yeah. - And I just cut down there.- Yeah.
0:09:02 > 0:09:04- Like that. Then hold it in the hand, yeah.- Yeah.- The next one.
0:09:04 > 0:09:06And then you take the next one.
0:09:09 > 0:09:12Well, at this pace, I don't think Lizzie will be offering me
0:09:12 > 0:09:14a job any time soon.
0:09:14 > 0:09:16I think I'll leave the picking to the professionals.
0:09:16 > 0:09:19And do the people have to cut out at speed, is that the trick?
0:09:19 > 0:09:22Yes, so normally they'd be walking behind a tractor
0:09:22 > 0:09:24and it covers about eight rows at a time.
0:09:24 > 0:09:26And how much would you pick in a day?
0:09:26 > 0:09:31We'd pick about 200 crates which would be over 200 kilos.
0:09:32 > 0:09:36That's the best bunch of asparagus I think I've ever seen.
0:09:36 > 0:09:37What happens to this next?
0:09:37 > 0:09:40So, well, if you want to, we can go back down to our pack house
0:09:40 > 0:09:43- so you can see it being washed and graded.- Perfect.
0:09:51 > 0:09:54- So this is where it all takes place. - This is where it happens.
0:09:54 > 0:09:57- Fantastic.- So while you're here, we may as well put you to work. - Fantastic, OK.- Right.
0:09:57 > 0:10:02- So explain to me what's happening here.- The asparagus we picked earlier has come straight from the field
0:10:02 > 0:10:06- and we basically are washing it and grading it, so we're cutting off the woody bits.- OK.
0:10:06 > 0:10:10It's being washed and then it gets graded into sizes and off it goes.
0:10:15 > 0:10:17And this has actually just literally been cut.
0:10:17 > 0:10:21- This is literally straight out of the field.- And come down from the field?- Yeah, so it's about...
0:10:21 > 0:10:23- been picked about an hour. - Fantastic. OK, let's go.
0:10:30 > 0:10:32- Everything's done by hand? - Yeah, everything is done by hand.
0:10:32 > 0:10:35So from when you pick it, to when you grade it, to
0:10:35 > 0:10:39when you wash it, to bundling it and putting it out in the shop for sale.
0:10:43 > 0:10:45Have you run out of er, asparagus there?
0:10:45 > 0:10:48- Obviously I'm quicker than you are. - Well, I've still got a box.
0:10:48 > 0:10:51Yes, no, I've noticed that, I've noticed that.
0:10:51 > 0:10:53I have to say, I think I've got the hang of this.
0:10:53 > 0:10:54Am I doing all right?
0:10:58 > 0:11:00- Is that looking OK?- Oh, ish. - Have I sort of got it right?
0:11:03 > 0:11:06Ish is the best we're going to get, eh?
0:11:06 > 0:11:10- Ish is, I wouldn't say you're going to be earning that much on piecework.- Is it on piecework?
0:11:10 > 0:11:13No, it's not. For a new boy, you're all right.
0:11:13 > 0:11:15You're very kind. I would love to taste it.
0:11:15 > 0:11:19- Shall we go and try some? - So can I do that? OK.- Yeah. - After you, I'll follow you.
0:11:29 > 0:11:32- That looks fabulous, eh? - So this is it.- So what have we got?
0:11:32 > 0:11:35So, we've got a salmon and asparagus quiche, pork and asparagus
0:11:35 > 0:11:39burgers, asparagus brioche and then to follow up with a lamb Argenteuil.
0:11:43 > 0:11:46- That is lovely, that is.- Mm. - And there's a nice little bit of crunch to the asparagus.
0:11:46 > 0:11:49It's got a lovely colour. And this?
0:11:49 > 0:11:50This is the lamb Argenteuil.
0:11:50 > 0:11:53- It's lamb braised with some onions...- Yeah.
0:11:53 > 0:11:56- ..and you make asparagus puree at the beginning.- Right.
0:11:56 > 0:11:59And then you add the asparagus tips at the end.
0:12:00 > 0:12:01Did you make that?
0:12:04 > 0:12:09I think it's a really clever idea to find different ways to use asparagus.
0:12:09 > 0:12:12So if I may, I'd like to show you a dish that I think will go
0:12:12 > 0:12:13perfectly with any of these dishes.
0:12:13 > 0:12:16And if I can just have a look round the store next door,
0:12:16 > 0:12:20cos there's loads of stuff I'd like to use. Simple dish - I'm sure you'll love it. Is that OK?
0:12:20 > 0:12:22- Yes, definitely. - Thank you very much.
0:12:32 > 0:12:36It's been a great day so far. I've seen so many things and I've learnt so much about asparagus.
0:12:36 > 0:12:38What I'd like to do is a really simple salad.
0:12:38 > 0:12:42Asparagus, radishes and then lots of herby dressing.
0:12:42 > 0:12:43It makes a lovely first course.
0:12:47 > 0:12:49So I've got some boiling salted water on.
0:12:54 > 0:12:58So whilst that's happening, we're going to make the dressing very quickly.
0:12:58 > 0:13:00I've got some mustard in there.
0:13:00 > 0:13:03And lemon - there's about a tablespoonful I think there.
0:13:05 > 0:13:06Some olive oil.
0:13:08 > 0:13:09Get that in there.
0:13:09 > 0:13:12And I'm going to do the same with a bit of groundnut oil.
0:13:19 > 0:13:20Now I've got this fast boil coming.
0:13:20 > 0:13:24I'm going to lift that out and straight into the iced water.
0:13:27 > 0:13:30What it's done, it's managed to heighten the colour a little bit.
0:13:34 > 0:13:38I'm just going to cut the tips, which is what I really want.
0:13:38 > 0:13:41So we cut this into pieces,
0:13:41 > 0:13:45and these pieces we're going to put into this bowl here.
0:13:45 > 0:13:48Purely and simply, it soaks up the dressing
0:13:48 > 0:13:50and just gets that lovely flavour.
0:13:52 > 0:13:54- So just have a taste of that.- OK.
0:13:54 > 0:13:56That asparagus has got a lovely sweetness to it.
0:13:56 > 0:13:58You can tell it's young asparagus, can you not?
0:13:58 > 0:14:01Mm. Delicious.
0:14:01 > 0:14:03It is wonderful.
0:14:03 > 0:14:07So I go on to the radishes and just cut them into little batons.
0:14:07 > 0:14:11- And mix that together, plenty of it.- OK.
0:14:11 > 0:14:12And you give that a stir.
0:14:14 > 0:14:17Just look at that. I just think that contrasting colour is just
0:14:17 > 0:14:18so pretty.
0:14:18 > 0:14:22I'm going to put a bit of salt and pepper in there now.
0:14:22 > 0:14:26I've got chives, chervil, dill I think, a bit of parsley,
0:14:26 > 0:14:29a bit of tarragon, just use what herbs you can get hold of.
0:14:31 > 0:14:32As much as I need.
0:14:36 > 0:14:38That is looking great.
0:14:40 > 0:14:41Pile it on top.
0:14:44 > 0:14:48Don't forget the most important bit - these wonderful spears.
0:14:51 > 0:14:54The rest of the dressing there - just cascade on there.
0:14:57 > 0:14:58And I hope you like it.
0:14:58 > 0:15:02- There's your asparagus and radish salad.- I can't wait to try.
0:15:05 > 0:15:08- Please - after you, young lady. - Thank you.
0:15:16 > 0:15:20- It's just had time to marinade well together.- Mm. - What do you think?- Mm.
0:15:20 > 0:15:22Happy?
0:15:22 > 0:15:25It is delicious. I love the herbs, it's fantastic, so fresh.
0:15:25 > 0:15:26That's good.
0:15:30 > 0:15:35My colleague, Janet, loves asparagus. Could I please take some asparagus with me for her?
0:15:35 > 0:15:39- Of course you can.- You are so kind. Thank you very much.- As much as you'd like.- You're so kind.
0:15:42 > 0:15:45I can't wait to try it, Brian.
0:15:45 > 0:15:48But first, I want to learn more about Oxfordshire's history.
0:15:49 > 0:15:53The spectacular 12th-century Broughton Castle has been
0:15:53 > 0:15:59used as a location for many films, including The Madness Of King George and Shakespeare In Love
0:15:59 > 0:16:01and it's still a family home.
0:16:02 > 0:16:04I'd love to have a look round.
0:16:04 > 0:16:07Fortunately the current owner, Martin Fiennes,
0:16:07 > 0:16:10has agreed to give me a guided tour.
0:16:10 > 0:16:12- Hi, Janet.- Martin, hello. - Nice to see you.
0:16:12 > 0:16:15Now we're going to start off by going up the gatehouse.
0:16:15 > 0:16:19Fabulous. What a house. Have you got a spare bedroom?
0:16:20 > 0:16:22Er, er, we've got a couple.
0:16:22 > 0:16:24So there might even be room for Brian, then.
0:16:26 > 0:16:30The view from the 12-metre-high gatehouse helps explain
0:16:30 > 0:16:36Broughton Castle's long history which dates back to medieval times.
0:16:36 > 0:16:38Of course, the castle bit's a bit of a cheat, cos it's
0:16:38 > 0:16:42not a castle - it's a fortified manor house. It's two houses.
0:16:42 > 0:16:46It's a 1300 medieval house with a 1550 wraparound.
0:16:47 > 0:16:50But Sir Thomas Wykeham, William of Wykeham's nephew,
0:16:50 > 0:16:53when he was living here, he wanted to call it a castle.
0:16:53 > 0:16:57- And in order to do so, you had to have a moat.- Yes.- So you've got the moat.
0:16:57 > 0:17:00You had to have a certain length of crenellation
0:17:00 > 0:17:01and you needed a gatehouse.
0:17:01 > 0:17:05And that ticked the boxes that let you call it a castle.
0:17:06 > 0:17:12So it's called a castle but really, it's a posh house with battlements.
0:17:12 > 0:17:15Exactly. Let's go and have a look. We'll go inside.
0:17:16 > 0:17:20The original medieval manor house has been embellished
0:17:20 > 0:17:24and redecorated many times in its long history.
0:17:24 > 0:17:26OK, so now we're coming into the Great Hall.
0:17:26 > 0:17:28Wow! What a room.
0:17:28 > 0:17:31Rather like a lot of this house, it's all a mishmash.
0:17:31 > 0:17:33- So we've got a 1970 floor. - What about the windows?
0:17:33 > 0:17:37- Windows are more like 1550, presumably shutters before.- Yes.
0:17:37 > 0:17:39And then glass in the late 14th, early 15th century.
0:17:39 > 0:17:43- What about the plasterwork? - The plasterwork, 1760.
0:17:43 > 0:17:46Through here you can see the entrances to the old kitchens over there.
0:17:50 > 0:17:54Martin is a direct descendant of previous owner William Say,
0:17:54 > 0:17:59who opposed Charles I and used Broughton as a secret meeting
0:17:59 > 0:18:01place to plot against the King.
0:18:01 > 0:18:03The hero of all the generations.
0:18:03 > 0:18:06He played a really important part on the national stage in the run-up
0:18:06 > 0:18:08- to the English Civil War.- Yes.
0:18:08 > 0:18:11- So we're talking early 1600s now. - We're talking 1620s,
0:18:11 > 0:18:151630s and then through to the start of the Civil War in 1642.
0:18:15 > 0:18:20And he was one of the half dozen leaders of the Parliamentarian opposition.
0:18:20 > 0:18:22So would you describe William as a royalist?
0:18:22 > 0:18:26Although he was opposed to the King getting rid of Parliament,
0:18:26 > 0:18:29deep down he was a member of the ruling class.
0:18:29 > 0:18:33Yes, absolutely. He was like ACAS.
0:18:33 > 0:18:36After the Civil War in 1648,
0:18:36 > 0:18:40he came in and tried to persuade the military parliamentarians to agree
0:18:40 > 0:18:45to keep the King so long as the King toned it all down a bit, pushed
0:18:45 > 0:18:49those Roman Catholics away, allowed parliament to really run the show.
0:18:49 > 0:18:50- And when Charles I said no...- No.
0:18:50 > 0:18:54..to all that, that was basically Charles signing his own death warrant.
0:18:54 > 0:18:57And, and he went off deeply disappointed -
0:18:57 > 0:19:00but then later helped to bring back Charles II in 1660.
0:19:00 > 0:19:04- So, yes, you're right.- OK.- A Monarchist but a Parliamentarian. - Very interesting.
0:19:06 > 0:19:09And what about the battles in the Civil War?
0:19:09 > 0:19:11One came right up to the door here, didn't it?
0:19:11 > 0:19:13Yes, skirmish rather than battle.
0:19:13 > 0:19:16The most dashing of the royalist leaders, Prince Rupert,
0:19:16 > 0:19:21who was Charles' nephew, came here and besieged the castle.
0:19:21 > 0:19:23There were a few people killed.
0:19:27 > 0:19:29We think the gatehouse was definitely damaged.
0:19:29 > 0:19:31Cannonballs all dug out of the moat
0:19:31 > 0:19:34and this armour here is all 17th century, Civil War.
0:19:38 > 0:19:41A proper fight, but a small fight.
0:19:41 > 0:19:43Not Premier League. More second division.
0:19:43 > 0:19:44Oxford United!
0:19:52 > 0:19:55I've still got to decide on a celebratory dish that best
0:19:55 > 0:19:57sums up the region.
0:19:57 > 0:19:59So I need to get some inspiration.
0:20:00 > 0:20:04At the Nut Tree in Murcott, head chef Mike North prides
0:20:04 > 0:20:07himself on using as much home-grown produce as possible,
0:20:07 > 0:20:09straight from the Oxfordshire soil.
0:20:10 > 0:20:13He wants to get us into the swing of things with
0:20:13 > 0:20:16a round of the traditional Oxfordshire pub game, Aunt Sally.
0:20:19 > 0:20:22Right, what's the job we've got to do?
0:20:22 > 0:20:25Basic elements are, you have eight players in a team
0:20:25 > 0:20:27and each player throws six sticks.
0:20:28 > 0:20:32And you throw it underarm. You need to hit the dolly off cleanly.
0:20:32 > 0:20:33So it can't hit the pole,
0:20:33 > 0:20:36it can't just fall off, it's got to strike the goal cleanly.
0:20:38 > 0:20:41The winning team is the one who's got the most dolls off
0:20:41 > 0:20:44and then you play a beer leg and decide who buys the drinks.
0:20:44 > 0:20:45Well, I like that idea.
0:20:46 > 0:20:50There's a theory the game was introduced by Royalists
0:20:50 > 0:20:53during the English Civil War in the 17th century.
0:20:54 > 0:20:58The doll is said to represent Cromwell being knocked off his horse.
0:21:03 > 0:21:05As you can see, I'm not very good.
0:21:05 > 0:21:08- Do you want to go next or me? - No, you go next. I like a laugh.
0:21:12 > 0:21:18- Oh!- Oh, who, who!- Pathetic.
0:21:18 > 0:21:22- Janet, shall I hold your brolly for you?- No, it's balancing me. - Are you sure?
0:21:22 > 0:21:26So, this is a bit of a rural version of ten pin bowling.
0:21:26 > 0:21:28- Yeah, kind of, yeah.- Kind of?- Yeah.
0:21:28 > 0:21:30Darts, it's like darts.
0:21:30 > 0:21:33- Underarm?- Yeah, underarm.
0:21:33 > 0:21:37- Ooph, very good. - Hit it better than you two!
0:21:37 > 0:21:39Well, I'm going to have another go.
0:21:39 > 0:21:42Now I'm really up against the pressure. You did very well there Janet, eh?
0:21:44 > 0:21:45Oh!
0:21:48 > 0:21:52- Oh!- That was so near!- Come on, then.- I did rounders at school, you know.
0:21:52 > 0:21:55- You can do it, you can do it. - It's coming back now.
0:21:55 > 0:21:57Oh!
0:21:57 > 0:21:59No!
0:21:59 > 0:22:01- No! Oh, that was...- Four!
0:22:01 > 0:22:02Hit that dolly.
0:22:04 > 0:22:06Oh, dear!
0:22:07 > 0:22:09Oh, no, I'm getting worse.
0:22:09 > 0:22:12- Yeah, yeah, yeah.- Yeah, you're, you're, she's weakening now,
0:22:12 > 0:22:14I'm wearing her down, I'm wearing her. This is it.
0:22:14 > 0:22:16Oh, stupid man!
0:22:16 > 0:22:19Rubbish!
0:22:19 > 0:22:21So far, neither of us have scored,
0:22:21 > 0:22:27so it's Janet's last throw that will decide who pays the bar bill.
0:22:27 > 0:22:31Don't put me off, Brian! I can see you laughing.
0:22:31 > 0:22:32My mind is focused.
0:22:46 > 0:22:51Oh!
0:22:56 > 0:23:00Yes, yes, yes, yes, yes!
0:23:00 > 0:23:03- I don't think that was clean. - That was a clean throw! - That wasn't clean.
0:23:03 > 0:23:06Brian! Brian, defer to the higher power.
0:23:06 > 0:23:08- That was the last leg. - Brian, Brian!
0:23:08 > 0:23:11- So that's the beer leg.- I'm. - It was not clean was that. - Totally clean!
0:23:13 > 0:23:16While Janet drinks to her victory I'm catching up with
0:23:16 > 0:23:17Mike in the kitchen.
0:23:20 > 0:23:23Most of the dishes on his menu are made from both the vegetables
0:23:23 > 0:23:26he grows himself, and the animals he breeds,
0:23:26 > 0:23:28or sauces from very local suppliers.
0:23:30 > 0:23:33So how long have you been in the restaurant here?
0:23:33 > 0:23:35- I've been here coming up for eight years now.- Oh, good, yeah.
0:23:35 > 0:23:40- So tell us what you're going to cook for us today, chef.- Yeah, we're going to cook a pave of venison.
0:23:40 > 0:23:43With mashed potato, broad beans and peas and then a sauce made
0:23:43 > 0:23:46with smoked bacon lardons, onions and wild mushrooms.
0:23:48 > 0:23:51- So this is our pave of venison. - Yeah.- It's.- Looks lovely, eh.
0:23:51 > 0:23:54It's fallow deer supplied by one our butchers, Mr Finns,
0:23:54 > 0:23:59which is at Horton-cum-Studley, and this was shot at Oakley.
0:24:01 > 0:24:03So, pop our broad beans in to blanch.
0:24:03 > 0:24:05Venison seasoned.
0:24:05 > 0:24:06Pans nice and hot.
0:24:07 > 0:24:10You're not touching the meat and it's a big secret is that to
0:24:10 > 0:24:13these first class cuts of meat, you put them
0:24:13 > 0:24:17- in and then you turn it over but you don't fiddle it around all the time. - No.
0:24:21 > 0:24:23And the beans you've put into a bit of ice just to...
0:24:23 > 0:24:27Yeah, just to stop the cooking on that. We're going to take them out of their shells in just a second.
0:24:27 > 0:24:30Really. How many staff do you have?
0:24:30 > 0:24:31There's five of us.
0:24:31 > 0:24:36I just think shelling broad beans is one of those things that is...life's too short.
0:24:36 > 0:24:39- In the past, I've shelled the peas as well.- Ye-no!
0:24:39 > 0:24:40And life is too short for that.
0:24:42 > 0:24:43So next job is?
0:24:43 > 0:24:46We've got potato that's had a little bit of fat added to it.
0:24:46 > 0:24:49It looks nice and smooth and creamy, I have to say.
0:24:49 > 0:24:51It looks yellowy.
0:24:51 > 0:24:54- Then into this, double cream. - Lovely.
0:24:54 > 0:24:56Quite a lot and we'll probably be adding some
0:24:56 > 0:24:57more of that in a moment.
0:24:57 > 0:24:59Janet's going to love that.
0:24:59 > 0:25:01So that goes on to cook.
0:25:01 > 0:25:04This'll be almost like a thick sauce consistency.
0:25:07 > 0:25:10And we are conscious in restaurants er, says he about diets,
0:25:10 > 0:25:13as you put another half a pound of butter in there,
0:25:13 > 0:25:15which I love, I have to tell you.
0:25:15 > 0:25:18To me, this is what gives it the real flavour there.
0:25:18 > 0:25:20There is a lot of butter and a lot of cream.
0:25:20 > 0:25:22But you can stay at home and have a salad.
0:25:22 > 0:25:23When you go out for dinner it should be a treat.
0:25:23 > 0:25:26I love that line! May I use it on occasions?
0:25:26 > 0:25:28- I think that's great. - Oh, please do.
0:25:28 > 0:25:30I'm just going to baste this.
0:25:30 > 0:25:34But now that's almost there, I'm just going to take that off the heat
0:25:34 > 0:25:37and just let that rest in the pan. Get another pan on, nice and hot now.
0:25:37 > 0:25:40And whilst that's going on, we'll blanch our peas.
0:25:41 > 0:25:45Peas and the broad beans are so typically British.
0:25:45 > 0:25:47- Lovely.- When they're in season they're just perfect.
0:25:47 > 0:25:51- OK, so your potatoes are looking good.- This is where we're going to start making the sauce.
0:25:51 > 0:25:55So in this pan, a little bit of butter and then our baby onions in.
0:25:58 > 0:25:59A little bit of salt.
0:26:03 > 0:26:04Just pop our peas into there.
0:26:04 > 0:26:09Thank goodness you're not going to shell 'em - that's all I can say, eh?
0:26:09 > 0:26:10OK, so we've got the lardons here.
0:26:10 > 0:26:13This is from a side of streaky, smoked bacon
0:26:13 > 0:26:15but we need to blanch these.
0:26:15 > 0:26:18Well, our potato puree is getting there now.
0:26:18 > 0:26:21See people won't realise that there's a lot of care
0:26:21 > 0:26:24and attention and money gone into that.
0:26:24 > 0:26:27- Yeah.- It isn't just mashed potato that at all, is it?
0:26:27 > 0:26:30- No. So our lardons are now blanched. - Yeah.
0:26:30 > 0:26:33And they're going in with our onions.
0:26:33 > 0:26:36- We're going to lift the venison out. That's tightened up.- Yeah.
0:26:36 > 0:26:40But hopefully, when we cut that, it's going to be nice and pink all the way through.
0:26:43 > 0:26:46Into this now, we just put our wild mushrooms.
0:26:50 > 0:26:54Now, we've got some red wine here, you know, we want the wine to be
0:26:54 > 0:26:56good enough to drink in its own right.
0:26:56 > 0:27:00So with our potato puree, you saw it started off almost as a sauce.
0:27:00 > 0:27:03- Absolutely, yeah. - Now it's gone completely smooth and also quite stiff.
0:27:05 > 0:27:07- So our red wine's come down by about half now.- Yeah.
0:27:07 > 0:27:10- And then we've got our stock here, so nice and dark...- Yeah.
0:27:10 > 0:27:12..nice and clean and glossy.
0:27:13 > 0:27:16The last thing we're going to do to the sauce, which is
0:27:16 > 0:27:19going to help thicken it slightly and give it a lovely sheen and
0:27:19 > 0:27:23just round up the flavour, is just add a little more butter.
0:27:23 > 0:27:25And we'll just take that off,
0:27:25 > 0:27:27because we don't want that to reduce any more.
0:27:28 > 0:27:30The moment of truth.
0:27:30 > 0:27:32Potato puree.
0:27:32 > 0:27:33That looks wonderful.
0:27:41 > 0:27:43Looking at that, people might think
0:27:43 > 0:27:45- it's a lovely piece of fillet of venison, that.- Yeah.
0:27:47 > 0:27:49Then we've got our peas and broad beans.
0:27:51 > 0:27:53And then we've got our sauce.
0:27:55 > 0:27:58The shine on that makes it look so rich.
0:28:00 > 0:28:02Well done, Chef. Tell us what you call that on the menu?
0:28:02 > 0:28:04It's a pave of fallow deer...
0:28:04 > 0:28:06with potato puree
0:28:06 > 0:28:09and a red wine, shallot and lardon sauce
0:28:09 > 0:28:11with fresh peas and broad beans.
0:28:13 > 0:28:16Whatever your customers pay for that, they should pay twice for it,
0:28:16 > 0:28:18- it's brilliant.- Thank you very much.
0:28:18 > 0:28:22I just love the wide variety of local ingredients
0:28:22 > 0:28:24and flavours in Mike's creation.
0:28:24 > 0:28:29I'm certain this is a dish that will go down well with the Duchess.
0:28:29 > 0:28:31- Marvellous.- Fantastic.- Thank you. - Cheers, mate.
0:28:33 > 0:28:35In the middle of the countryside, looks perfect does that.
0:28:35 > 0:28:38I love broad beans, I grow them and I'm always trying to find loads
0:28:38 > 0:28:40and loads of ways of cooking them.
0:28:40 > 0:28:43- I knew you'd say that. We shelled those for you.- You haven't.
0:28:43 > 0:28:45And you will just love the potatoes.
0:28:45 > 0:28:48I don't like people who leave the skins on broad beans.
0:28:48 > 0:28:51I'm very, very pleased you went to enormous trouble.
0:28:51 > 0:28:57Right, I'm going to start with a piece of this fabulous venison
0:28:57 > 0:29:00and it's cooked just the way I like it.
0:29:00 > 0:29:03- Really pink.- So it's just warm in the middle.- Yeah.
0:29:11 > 0:29:13Mm, that is so good.
0:29:13 > 0:29:14It's really good mashed potato.
0:29:14 > 0:29:16Looks very buttery.
0:29:16 > 0:29:18Oh, I'm not sure there's much in there.
0:29:20 > 0:29:22BRIAN CHUCKLES
0:29:25 > 0:29:27What I really like is the beans aren't overcooked,
0:29:27 > 0:29:30cos when they're this small, you hardly cook them at all.
0:29:31 > 0:29:33Anyway, what a great piece of venison.
0:29:33 > 0:29:35And it's all local stuff.
0:29:35 > 0:29:38So the red wine sauce is good.
0:29:38 > 0:29:41He put in a nice quality wine, not over the top, but not cheap nonsense
0:29:41 > 0:29:44cos he's putting in there and being cooked. You can taste
0:29:44 > 0:29:46it in there, you can, look at the shine on that...
0:29:46 > 0:29:49Yeah, that doesn't taste like wine that's on its way
0:29:49 > 0:29:51- to vinegar, does it?- No, absolutely.
0:29:51 > 0:29:54People always make that mistake when they're cooking,
0:29:54 > 0:29:57they have a bit of leftover old wine and then you discover it's been
0:29:57 > 0:30:00lurking in the back of the kitchen for two weeks.
0:30:00 > 0:30:02Well, I just think that's your kind of dish there,
0:30:02 > 0:30:05lots of local produce, really well cooked, it tastes fantastic.
0:30:05 > 0:30:08- What do you think?- Ten out of ten.
0:30:08 > 0:30:10Good girl.
0:30:10 > 0:30:12Well, Janet's given Mike top marks.
0:30:12 > 0:30:16Hopefully I'll do just as well with my celebratory dish that
0:30:16 > 0:30:19sums up Oxfordshire's terrific produce.
0:30:19 > 0:30:23There's a long tradition of farmers producing top notch meat
0:30:23 > 0:30:26and dairy products in this part of the country.
0:30:26 > 0:30:28So to find out more, and get some inspiration,
0:30:28 > 0:30:31farm manager Neil Rowe is going to introduce me
0:30:31 > 0:30:35to a herd which is famous for its superior veal.
0:30:35 > 0:30:37- Good morning, sir. - Good morning, Brian.
0:30:37 > 0:30:40- You're Neil?- Yeah, I'm Neil. Welcome to Manor Farm.- It's good to be here.
0:30:40 > 0:30:43- I've come to talk to you about calves, about veal.- Yeah, yeah.
0:30:43 > 0:30:46- Can we go and have a look at them? - Yeah, let's go in the car.- Good man.
0:30:48 > 0:30:51Look at this. This is a real farm vehicle,
0:30:51 > 0:30:55- is it not? - This is a real Land Rover.
0:31:02 > 0:31:06The cattle Neil breeds are known as Stabilisers,
0:31:06 > 0:31:10a cross of four different breeds including Red Angus and Hereford,
0:31:10 > 0:31:14which produce a beef breeding animal with small calves that grow quickly.
0:31:25 > 0:31:27Come on!
0:31:30 > 0:31:32CATTLE LOW
0:31:33 > 0:31:36- Is that because they're expecting...? - It's cos they know me.
0:31:39 > 0:31:42Well, I have to say Neil, they sound as if they're happy to see you.
0:31:42 > 0:31:44They are, indeed, yes.
0:31:44 > 0:31:47They're hopeful they might be going to get some fresh grass.
0:31:47 > 0:31:51- Is that real? Do they actually know who you are?- They do, yeah.
0:31:51 > 0:31:53The first thing they recognise is my Land Rover.
0:31:53 > 0:31:56They'll see that and hear it coming from a long way off.
0:31:56 > 0:32:00- They do also recognise me. If someone strange is driving it and gets out...- Yeah.
0:32:00 > 0:32:01..er, they'll quickly lose interest.
0:32:04 > 0:32:07- You rear these animals, you look after them.- Yeah.
0:32:07 > 0:32:11Then, occasionally, they give birth to beasts which you'll decide will become veal.
0:32:11 > 0:32:12How does that work?
0:32:12 > 0:32:16The calves on this particular herd, they calve between 5th September
0:32:16 > 0:32:19and about the 25th October,
0:32:19 > 0:32:21- outside in the field, naturally. - Yeah.
0:32:21 > 0:32:23Then they're brought in and housed on the 1st November.
0:32:23 > 0:32:26The calves have their own special creep area where
0:32:26 > 0:32:28they can get away from the cows and do their own thing.
0:32:28 > 0:32:32They have access to special food for calves but the cows can't steal it.
0:32:33 > 0:32:36And then when we come round to the middle of March
0:32:36 > 0:32:39we turn the whole herd back out with the cows and their calves,
0:32:39 > 0:32:41to suckle through the summer and, at that point,
0:32:41 > 0:32:44there'll be a number of those calves underneath their growth curve.
0:32:44 > 0:32:48Economically it's much better for us, we'll take that calf and produce
0:32:48 > 0:32:52rose beef with it, than try and keep it through to grow it to 600 kilos.
0:32:52 > 0:32:54Yeah.
0:32:55 > 0:32:59So it sort of makes common sense. Although some people say, "I can't believe you're doing that."
0:32:59 > 0:33:03- It does make common sense. - It does make absolute common sense.
0:33:03 > 0:33:07The systems that we used to hear about, about crates,
0:33:07 > 0:33:09lack of sunshine, all that kind of thing
0:33:09 > 0:33:12are not quite the way they used to be.
0:33:12 > 0:33:14Absolutely, I'd agree with that.
0:33:14 > 0:33:16I don't know anybody in the world now that is still
0:33:16 > 0:33:19producing veal as a lot of people imagine it used to be produced.
0:33:19 > 0:33:21Everybody's moved on.
0:33:24 > 0:33:27If I may, I want some of your rose beef fillet
0:33:27 > 0:33:30and I'm going to cook that, cos I think that might help people
0:33:30 > 0:33:33understand how tasty it is and how good it looks.
0:33:33 > 0:33:36- We'll go back to the farm, see what we can find.- Yeah.
0:33:36 > 0:33:39Before we do that, shall we give these cows some fresh grass?
0:33:39 > 0:33:41- That would be fantastic to see I'm sure.- Wonderful.
0:33:47 > 0:33:49Come on!
0:33:49 > 0:33:51Come on!
0:33:51 > 0:33:52CATTLE LOW
0:33:56 > 0:33:58Come on!
0:33:59 > 0:34:02Well, this certainly is one hungry herd.
0:34:02 > 0:34:05Come on! Come on! Come on!
0:34:05 > 0:34:06Look at that.
0:34:08 > 0:34:10Come on! Hup, hup, hup, hup!
0:34:10 > 0:34:12Come on!
0:34:16 > 0:34:19Armed with a tasty joint of Neil's special veal,
0:34:19 > 0:34:22we're all set to create a taste of Oxfordshire.
0:34:22 > 0:34:24BRIAN CHUCKLES
0:34:28 > 0:34:30I just hope Janet and a few of the locals
0:34:30 > 0:34:33we've met along the way are feeling just as peckish.
0:34:33 > 0:34:36Brian! What are you going to cook for me today?
0:34:36 > 0:34:38This is a fillet of rose beef, young beef.
0:34:38 > 0:34:41I've got some wonderful asparagus that I've already picked,
0:34:41 > 0:34:46pea mayonnaise and a little tomato and green peppercorn vinaigrette.
0:34:47 > 0:34:51- The beauty is, the gentleman over here, Neil, he reared...- Hi.- Hi.
0:34:51 > 0:34:55- he reared the cattle. Does that look all right, boss?- It looks fantastic.
0:34:55 > 0:34:58- This lady here picked the asparagus, it's her asparagus field.- It is.
0:34:58 > 0:35:02I love asparagus. I can't wait to see what Brian's going to do with it.
0:35:02 > 0:35:04We're going to start off with this beef.
0:35:07 > 0:35:09A bit of groundnut oil in there.
0:35:09 > 0:35:12The problem with young cattle is, the fillet isn't too big.
0:35:12 > 0:35:16All I'm going to do is, very carefully, press it down a bit
0:35:16 > 0:35:19- so I get it looking like a fillet steak, OK.- All right.
0:35:19 > 0:35:20Hopefully it'll keep its shape.
0:35:20 > 0:35:24I am going to cook it underdone, no matter what you say.
0:35:24 > 0:35:27- So medium rare.- I only like... No, I only like it underdone,
0:35:27 > 0:35:30for once in our lives we've agreed on something.
0:35:35 > 0:35:38The next thing we need to do is our asparagus.
0:35:38 > 0:35:41Boiling, salted water. Lizzie likes to steam hers.
0:35:41 > 0:35:44- Oh, do you?- Yeah.- That's fine, but I like to boil it.
0:35:44 > 0:35:46I actually cook mine in a frying pan.
0:35:47 > 0:35:49Cos it's flat.
0:35:49 > 0:35:51The trick is to make sure they will fit in the pan
0:35:51 > 0:35:53cos too many people...
0:35:53 > 0:35:55No, you're laughing, it's right!
0:35:55 > 0:35:58That's why I use a frying pan, cos it's wider!
0:36:00 > 0:36:03- It's all right you lot laughing. - All right, put it in, put it in.- OK.
0:36:03 > 0:36:06I think the trick is, with all green vegetables,
0:36:06 > 0:36:08but asparagus, particularly,
0:36:08 > 0:36:12- is as soon as it's almost cooked put it into iced water...- Yeah.
0:36:12 > 0:36:15..and it shocks the colour and holds it a really nice colour.
0:36:15 > 0:36:18If you let it cool down just like that it'll lose its colour.
0:36:18 > 0:36:20That's what I tell my hairdresser.
0:36:20 > 0:36:22LAUGHTER
0:36:22 > 0:36:24Right, so I'm going to turn these steaks over,
0:36:24 > 0:36:26put a bit of salt and pepper on there.
0:36:26 > 0:36:28I'm going to put a little bit of butter in there for flavour
0:36:28 > 0:36:30and, hopefully, now it won't burn.
0:36:32 > 0:36:35So what we're going to do here now is make the mayonnaise.
0:36:35 > 0:36:39Yeah, I always say a little prayer before I try to make mayonnaise.
0:36:39 > 0:36:42Mustard goes in. You're going to make it today in that case.
0:36:42 > 0:36:45- Oh, no! - So we'll just give it a bit of a...
0:36:45 > 0:36:47- Yeah.- ..a twirl like that.
0:36:47 > 0:36:49Remember, if you get into trouble with mayonnaise,
0:36:49 > 0:36:53- if you've got some boiling water... - Yeah.- ..that helps to bring it back.
0:36:53 > 0:36:55OK, you whisk it and I'll pour.
0:36:55 > 0:36:56Oh, no!
0:36:56 > 0:37:00- That's it.- It's very risky with me doing it.- Do it with confidence.
0:37:00 > 0:37:04- I don't have confidence with mayonnaise.- You can do it. Shhh! You can do it.
0:37:05 > 0:37:07Gently feed in the oil.
0:37:07 > 0:37:10- You're doing good, that's starting to thicken up.- Oh, now my arm's aching!
0:37:10 > 0:37:12You've got a long time to go yet, lass.
0:37:12 > 0:37:14Now I've got a bit of groundnut oil.
0:37:14 > 0:37:16Don't put too much in at once.
0:37:17 > 0:37:21So what I'm going to do quickly, get a bit of this boiling water.
0:37:23 > 0:37:26Oh, God, that is a top tip, I didn't know that.
0:37:26 > 0:37:29- Yeah, pulls it all back together again.- So it's not going to curdle.
0:37:29 > 0:37:32That's it. Now I'm going to put some of these frozen peas.
0:37:32 > 0:37:34Just put through a blitzer so they're nice...
0:37:34 > 0:37:37Kept everything in there and then we'll just put in there.
0:37:37 > 0:37:39God that is... I've never done that.
0:37:39 > 0:37:42Right, me arm's aching, get a move on.
0:37:44 > 0:37:46I'm going to turn these over again.
0:37:46 > 0:37:49I'm just going to baste these a little bit.
0:37:50 > 0:37:52You've found a way to shut me up, haven't you?
0:37:52 > 0:37:56I'm so concentrating on not splooshing this on my sweater.
0:37:56 > 0:37:58We are working well together.
0:37:58 > 0:38:01If you hang on just one sec, I think you're just about there.
0:38:01 > 0:38:03- Ah!- Whoa!
0:38:08 > 0:38:10And let's have a quick look over here.
0:38:10 > 0:38:13- How can you tell?- Doing it just from the top.- Yeah.
0:38:13 > 0:38:15Just press it and feel, it's starting to give now.
0:38:15 > 0:38:17Is that all you do, you don't stick a knife in it?
0:38:17 > 0:38:19No, no, no, you don't need to do that.
0:38:19 > 0:38:21- Take those out.- Right.
0:38:21 > 0:38:25The next thing we need to do, we need to make some vinaigrette.
0:38:25 > 0:38:27I'm going to put some tomatoes into this one.
0:38:27 > 0:38:29Can you stir again?
0:38:29 > 0:38:31Is that my role? Just stirring?
0:38:31 > 0:38:33You are a bit of a stirrer.
0:38:33 > 0:38:36- Just give that a... OK, there you go.- Right.
0:38:36 > 0:38:37- White wine vinegar.- Yeah.
0:38:37 > 0:38:40- You don't have to go too hard on this, that's fine.- Right.
0:38:40 > 0:38:41A bit of olive oil in there.
0:38:41 > 0:38:43Oh, look at that, eh. I'll tell you what.
0:38:43 > 0:38:46- A bit of salt and green peppercorns. - Yeah, I like those.
0:38:46 > 0:38:48OK, then we can put them in that, we're safe.
0:38:48 > 0:38:51- And parsley here.- Yeah.
0:38:54 > 0:38:56- It's all very quiet round there. - It is.
0:38:56 > 0:38:59I'm starting to panic, I thought you'd all gone home.
0:38:59 > 0:39:02So now take them out and really let them rest
0:39:02 > 0:39:05for a little while, OK. Just four or five minutes.
0:39:07 > 0:39:10I just want to grab some of that flavour.
0:39:12 > 0:39:14We've got all that lovely beef flavour in there,
0:39:14 > 0:39:16we don't want to lose that.
0:39:16 > 0:39:18Add a bit of white wine in there.
0:39:19 > 0:39:20Lovely...
0:39:20 > 0:39:23- Do you want to pass me the asparagus?- Yeah.
0:39:23 > 0:39:26- Do you want me to get it out of the water?- That would be good if you could do that.
0:39:28 > 0:39:30It's the spears that we really want to see.
0:39:32 > 0:39:34We'll just chop us a little bit. I don't need all of this.
0:39:36 > 0:39:39Put that into the pan. OK, so a little bit of this goes in here.
0:39:40 > 0:39:42- That's our bit of stock.- Yeah.
0:39:43 > 0:39:48I can sense the anticipation in the air.
0:39:49 > 0:39:52- Saying, "Can you hurry up and get this in."- Yeah.
0:39:52 > 0:39:54- I know, don't you start! - They've been very patient, Brian.
0:39:54 > 0:39:58We take our mayonnaise. I just think that's a lovely colour, is that.
0:40:00 > 0:40:01Excellent.
0:40:01 > 0:40:03That sits...
0:40:05 > 0:40:09And then, remember, the vinaigrette what you made.
0:40:12 > 0:40:14Expertly dribbled, Brian.
0:40:14 > 0:40:16Please do not say that to an older man.
0:40:16 > 0:40:18LAUGHTER
0:40:19 > 0:40:23This wonderful, local asparagus.
0:40:24 > 0:40:28Duchess, for you we have...
0:40:28 > 0:40:32..fillet of rose beef with asparagus,
0:40:32 > 0:40:36a pea mayonnaise and a tomato and pepper dressing.
0:40:36 > 0:40:38You may all applaud.
0:40:38 > 0:40:40APPLAUSE
0:40:43 > 0:40:47Thank you very much. This is for you from this little lady over here.
0:40:47 > 0:40:48Thank you.
0:40:48 > 0:40:50I love asparagus.
0:40:50 > 0:40:51That's made my day, actually.
0:40:51 > 0:40:54Oh, better not say that in front of Brian.
0:40:54 > 0:40:56The proof of the pudding's in the eating.
0:40:56 > 0:40:59Get yourself some fighting irons and let me
0:40:59 > 0:41:01- just do you a little slice here. - Yeah.
0:41:01 > 0:41:02I'm going to cut that there.
0:41:02 > 0:41:05- Oh!- Oh, look at that.- Perfectly cooked.- Oh, thank you.
0:41:05 > 0:41:09- I'm getting "perfects" all day long. - Get on with it.- I'm filling up!
0:41:09 > 0:41:11- Look, have a bit of asparagus with it.- Yeah.
0:41:11 > 0:41:13Cos the asparagus is delicious
0:41:13 > 0:41:15and then dip in the pea puree.
0:41:15 > 0:41:17Right, hang on.
0:41:19 > 0:41:22Mm, it's tender but the outside...
0:41:22 > 0:41:24..is cooked...
0:41:24 > 0:41:26..the way I like it
0:41:26 > 0:41:27and...
0:41:27 > 0:41:31- All right, it's perfect! - Good girl, I love you, too.
0:41:31 > 0:41:34I love that pea mayonnaise.
0:41:34 > 0:41:37- It's nothing like mushy peas. - No, but you made that.
0:41:37 > 0:41:40Mm. I can't believe I made mayonnaise.
0:41:40 > 0:41:43- There's a lot of people behind me who'd love to have a taste. - Yeah, well, let's go at it.
0:41:43 > 0:41:46- Come on Lizzie, lead the way. Come on Neil, tuck in.- Tuck in.
0:41:46 > 0:41:49- Right, OK.- Lizzie, get yourself dipping in there.
0:41:54 > 0:41:57Well, that is fantastic, Chef. Well fed and well cooked.
0:41:57 > 0:41:58Yeah, well, yeah.
0:41:58 > 0:42:00Did you enjoy the beef?
0:42:00 > 0:42:02It was delicious, really delicious.
0:42:02 > 0:42:05I think we should ask everybody else now, they're starving, Brian.
0:42:05 > 0:42:07Over you come.
0:42:13 > 0:42:16I'm hearing good noises. Yeah, what do you reckon?
0:42:16 > 0:42:19- Fantastic.- Scrumptious. - The beef is delicious.
0:42:19 > 0:42:20- Scrumptious?- Scrumptious.
0:42:20 > 0:42:22- Can I have some more? - Yeah! You want some more?
0:42:22 > 0:42:25Before you have your second piece, what do you think of the first?
0:42:25 > 0:42:30- Absolutely brilliant, I love it. - That's yummy. It's so tender.
0:42:30 > 0:42:33- It doesn't get much better than that, delicious.- I like that phrase.
0:42:37 > 0:42:39Well, I think it's been a great trip has this,
0:42:39 > 0:42:42with lots of lovely weather and interesting raining weather
0:42:42 > 0:42:45- but lovely people. What do you think? - We've had history.
0:42:46 > 0:42:49Exotic plants.
0:42:49 > 0:42:51Fabulous vegetables.
0:42:53 > 0:42:55You've met happy beef cattle.
0:42:57 > 0:42:59And you've made a brilliant dish!
0:43:00 > 0:43:03So I think you'll agree that that was A Taste of Britain
0:43:03 > 0:43:05in Oxfordshire.
0:43:05 > 0:43:08- I've loved it.- Terrific.