0:00:02 > 0:00:03He's Brian Turner.
0:00:03 > 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 > 0:00:41A Taste Of Britain.
0:00:47 > 0:00:51Today we've come to the glorious county of Kent.
0:00:51 > 0:00:54It's in the south-east corner of Britain
0:00:54 > 0:00:58and is a region I know well, having lived here for a number of years.
0:00:59 > 0:01:02It offers the very best of countryside and coastline,
0:01:02 > 0:01:05and I can't wait for Janet to show me around.
0:01:07 > 0:01:10'We'll be getting into the swing of things with a traditional
0:01:10 > 0:01:12'Kentish pub game.'
0:01:12 > 0:01:13Robbed, robbed!
0:01:13 > 0:01:16And learning all about life in the slow lane.
0:01:16 > 0:01:20- Am I going to be brave and eat a whole snail?- Yeah go on, go on.
0:01:20 > 0:01:23- Delicious.- 'For the cherry on the top.
0:01:23 > 0:01:27'I'll be making a celebratory dish that sums up a real taste of Kent.'
0:01:27 > 0:01:30So there you are, Duchess, my Brogdale cherry slice.
0:01:30 > 0:01:32APPLAUSE
0:01:41 > 0:01:44Brian, I've brought you this week to my neck of the woods.
0:01:44 > 0:01:46It's a part of Kent I know really well.
0:01:46 > 0:01:49We're standing just outside Faversham,
0:01:49 > 0:01:52- which is where that church spire is over there.- Yeah.
0:01:52 > 0:01:55We're on the junction of Oare Marshes, Faversham Creek,
0:01:55 > 0:01:58and here's the Thames Estuary.
0:01:58 > 0:02:00It's a great bird sanctuary around here.
0:02:00 > 0:02:03They've recorded 130 species this year.
0:02:03 > 0:02:05And that's the Isle of Sheppey
0:02:05 > 0:02:08and if you fancied a trip across there, there used to be
0:02:08 > 0:02:12a very lovely old ferry, the Harty Ferry, which sadly is no more.
0:02:12 > 0:02:15Of course, Kent is considered by many to be "The Garden of England",
0:02:15 > 0:02:19fabulous fruit, fabulous vegetables. I'm looking forward to seeing
0:02:19 > 0:02:22some of your favourite haunts, and we're in the world's best orchards
0:02:22 > 0:02:24and the fruits have just come into season.
0:02:24 > 0:02:26- Shall we start with Faversham? - Please.
0:02:37 > 0:02:42Kent's atmospheric coastline is dotted with numerous fishing ports,
0:02:42 > 0:02:45many of which date back hundreds of years.
0:02:45 > 0:02:50Top of my list has to be the historic market town of Faversham,
0:02:50 > 0:02:55originally built around an ancient seaport on the Faversham Creek.
0:02:55 > 0:02:59I've heard the port's home to one of Britain's oldest pubs.
0:02:59 > 0:03:01Trust you to know that fact, Brian!
0:03:01 > 0:03:03But before you get any ideas,
0:03:03 > 0:03:07I'm taking you for a stroll around the streets of Faversham,
0:03:07 > 0:03:11and it's best to start up high to get our bearings.
0:03:11 > 0:03:14Brian, we're here right on top of the Guildhall,
0:03:14 > 0:03:18and if you look around Faversham, it's a perfect Medieval town,
0:03:18 > 0:03:21and that's because in the 1960s the council,
0:03:21 > 0:03:23I think, very ahead for their time,
0:03:23 > 0:03:27decreed that there would be no redevelopment
0:03:27 > 0:03:30in the town centre, and that's why you can still see
0:03:30 > 0:03:33so many of these medieval wood-framed houses.
0:03:33 > 0:03:37It's really unique, I think, in this part of England.
0:03:38 > 0:03:42The other thing about Faversham is it was the centre of the wool trade,
0:03:42 > 0:03:44and they used to export wool down the creek.
0:03:44 > 0:03:47But it was also the centre of the gunpowder industry,
0:03:47 > 0:03:51the explosives industry, which was really important in the Industrial Revolution,
0:03:51 > 0:03:55but it all came to an unfortunate end in 1916,
0:03:55 > 0:03:59when there was a massive explosion and 109 people died.
0:03:59 > 0:04:01Oh, dear.
0:04:08 > 0:04:11What I like about these streets is that the houses
0:04:11 > 0:04:15come from different centuries, but they all blend together,
0:04:15 > 0:04:18because they've been very sympathetically restored.
0:04:18 > 0:04:22- Yeah.- Ancient bell pulls, I don't know what date that is, but look how
0:04:22 > 0:04:25low the doorways are, because the street itself, 300 years ago,
0:04:25 > 0:04:29would have been lower, but the houses also have cellars,
0:04:29 > 0:04:31and I think a lot of them were merchants' houses
0:04:31 > 0:04:33because they back onto the creek.
0:04:33 > 0:04:36- Yeah.- And they would have stored stuff in the cellars.
0:04:45 > 0:04:48So, Brian, here we are at the creek, and it's a shame really,
0:04:48 > 0:04:53this is all that's left of what must have been a really bustling port.
0:04:53 > 0:04:55- They've still got some of the old boats here.- Yeah.
0:04:55 > 0:04:58But they are in the process of restoring it.
0:04:58 > 0:05:01And talking about restoration, I need some restoration,
0:05:01 > 0:05:03I'm desperate for something to eat.
0:05:03 > 0:05:06- Are you hungry?- I could do with a snack.- OK, let's eat.
0:05:12 > 0:05:15Kent's fertile soil means there's a host of local producers,
0:05:15 > 0:05:20large and small, farming a rich mix of ingredients.
0:05:20 > 0:05:24There's one thing no food grower likes to see amongst their crop...
0:05:26 > 0:05:28..the common garden snail.
0:05:30 > 0:05:32But in Littlebourne, near Canterbury,
0:05:32 > 0:05:36there's a woman who loves having them in her garden.
0:05:36 > 0:05:39So much so, she farms them.
0:05:40 > 0:05:45Helen Hudson is Britain's biggest supplier of live snails
0:05:45 > 0:05:47to restaurants countrywide.
0:05:47 > 0:05:50I must say that your plot looks
0:05:50 > 0:05:53completely different to everybody else's.
0:05:53 > 0:05:54Yes, it does, doesn't it?
0:05:56 > 0:06:00The pens look as if they're designed to keep the snails in,
0:06:00 > 0:06:03but they're actually designed to keep everything else out.
0:06:03 > 0:06:07- How many snails are in here? - About 840.
0:06:07 > 0:06:11What do you mean "about", you must have been up early counting them. How can you count them?
0:06:11 > 0:06:14They don't run very fast. You just count them, don't you?
0:06:14 > 0:06:16I counted them as I put them in.
0:06:16 > 0:06:18When they're tiny they live at home with me,
0:06:18 > 0:06:21and then I bring them here when they're about six weeks old.
0:06:21 > 0:06:24- So what age are these we're looking at?- About two months.
0:06:24 > 0:06:26About two months old, and these are...what are these,
0:06:26 > 0:06:30- what's this food in here, these plants?- It's perpetual spinach.
0:06:30 > 0:06:34- Oh, right.- So if they chew one leaf, it grows some more.
0:06:34 > 0:06:37- Oh, yeah. - Well, these to me are my enemy
0:06:37 > 0:06:41because if I see any on my vegetable patch, I'm afraid...
0:06:41 > 0:06:44- Put into salt water or...- No, I flick them over the fence for the birds to eat them.
0:06:44 > 0:06:48- They just come back again. - To the garden, to the neighbours. - How far can snails travel?
0:06:48 > 0:06:52Well, certainly from next door's garden. They have a homing instinct.
0:06:55 > 0:07:00Helen supplies an incredible 50,000 of these gastropods to gastro-pubs
0:07:00 > 0:07:02and restaurants every year.
0:07:03 > 0:07:07How would you describe the taste, as a snail connoisseur?
0:07:07 > 0:07:09I'd describe them as being like mushrooms to people
0:07:09 > 0:07:13who haven't tasted them before, and if they're cooked properly,
0:07:13 > 0:07:16long and slow, then you get a texture like mushrooms, too.
0:07:16 > 0:07:19And how old are they when they go to their slaughter?
0:07:19 > 0:07:21- It's about six months old. - Six months?- Yeah.
0:07:21 > 0:07:24- Well, they've had quite a good life in their pens.- They have.
0:07:24 > 0:07:26It's like free-range chickens.
0:07:26 > 0:07:31Yeah, free-range snails, sloping about, eating this spinach.
0:07:31 > 0:07:34You say they taste like mushrooms, but if you give them different feed,
0:07:34 > 0:07:36do they actually taste different?
0:07:36 > 0:07:40Well, certainly the chefs like it if I feed them on fruit.
0:07:40 > 0:07:43I think it certainly affects the texture.
0:07:43 > 0:07:46- Shall I show you one that's finished growing?- Yeah.
0:07:46 > 0:07:48One that's due for the plate.
0:07:48 > 0:07:51How do you know that that's finished growing?
0:07:51 > 0:07:54If you look at the edge of the shell, you can see it's turned
0:07:54 > 0:07:55up like the brim of a hat.
0:07:55 > 0:07:58- Oh, yeah, this bit here?- Yeah. - It's curled back.
0:07:58 > 0:08:00Yes, it means it's stopped growing.
0:08:00 > 0:08:03- And that's only about six months old?- Yes. Yeah.
0:08:03 > 0:08:07I'm really getting tempted by all this. The snails look fantastic,
0:08:07 > 0:08:11so we must try and put it together now and come up with a dish.
0:08:13 > 0:08:17I've sampled some unusual ingredients in my time,
0:08:17 > 0:08:21but I've yet to be tempted by these local delicacies.
0:08:21 > 0:08:25I think Brian's going to have to do something pretty special
0:08:25 > 0:08:27with Helen's snails to win me over.
0:08:27 > 0:08:31What I've done, I've got some pre-cooked new potatoes here,
0:08:31 > 0:08:34a bit of rapeseed oil, like we Brits do these days.
0:08:35 > 0:08:38I've got some garlic here, and I'm going to incorporate the snails,
0:08:38 > 0:08:43some local bacon, some fresh peas and some of the local eggs.
0:08:43 > 0:08:45I'm going to make like a frittata, like an omelette.
0:08:45 > 0:08:48But one that you can really make bigger and everybody can share.
0:08:51 > 0:08:53How do the snails get cooked?
0:08:53 > 0:08:58Very slowly in a cider, with a bit of stock and a few vegetables
0:08:58 > 0:09:00and herbs. They are so tender.
0:09:00 > 0:09:05- Cooked for about two hours. - I won't look at it.- That's it, close your eyes, you're fine.
0:09:05 > 0:09:08So, I've got the garlic in there, I don't need to colour it,
0:09:08 > 0:09:12- just want to...- They taste really good.- They're good, aren't they, eh?
0:09:12 > 0:09:14And I want to chop them up a little bit.
0:09:14 > 0:09:15You're chopping them up,
0:09:15 > 0:09:17which I think is good news for people like me
0:09:17 > 0:09:20who are a little bit squeamish about seeing the whole thing.
0:09:20 > 0:09:22What I thought, we'd chop some of them up
0:09:22 > 0:09:24and then put whole ones in as well.
0:09:24 > 0:09:27So all I'm going to do is just quickly put those in here.
0:09:27 > 0:09:29I think that garlic smells wonderful.
0:09:29 > 0:09:32We'll put all this into a bowl.
0:09:32 > 0:09:35Some fresh peas, we'll put all of those in.
0:09:35 > 0:09:37Fresh local bacon which is wonderful.
0:09:37 > 0:09:39I like just to chop a bit of parsley,
0:09:39 > 0:09:41just gives it that little bit of extra colour.
0:09:41 > 0:09:44So you can see, there's no real recipe to this and you can put
0:09:44 > 0:09:47as much or as little as you want in there to make it work for you.
0:09:50 > 0:09:51Lovely eggs.
0:09:51 > 0:09:53Because frittata's quite nice lukewarm, isn't it?
0:09:53 > 0:09:55It's not one of those things you eat hot?
0:09:55 > 0:09:57Absolutely, you just turn it out.
0:09:57 > 0:10:00I'm going to put a little salad at the side of it. Salt and pepper in there.
0:10:01 > 0:10:05- And don't forget, now, we can put in as many...- Not too many.
0:10:05 > 0:10:08- How many? Oh, that'll do. - Oh, no!
0:10:08 > 0:10:10Oh, no!
0:10:10 > 0:10:13Look at that, that's filled that pan up nice and large.
0:10:13 > 0:10:16Do you think it's better to have it thicker than thin?
0:10:16 > 0:10:21I think for this kind of dish it's nice to have it nice and thick.
0:10:21 > 0:10:24Remember, everything else is cooked in here, so it only just
0:10:24 > 0:10:27needs to be hot, and cook the eggs through that's holding it together.
0:10:27 > 0:10:29Brian, you're doing something that I never thought of,
0:10:29 > 0:10:32- which is you're moving your fork around in it...- Yeah.
0:10:32 > 0:10:34..to make sure the egg cooks.
0:10:34 > 0:10:37Well, that's it, so you can see the cooked bits. And the trick,
0:10:37 > 0:10:40of course, is to realise if you take it out too quickly...
0:10:40 > 0:10:43- It slurps.- ..it goes all over the place, you're quite right.
0:10:43 > 0:10:45I don't want to keep turning it too much,
0:10:45 > 0:10:49cos I want the eggs to set together and bind the whole thing together.
0:10:49 > 0:10:51Now, the next trick is to make sure
0:10:51 > 0:10:53we get a lovely golden brown colour on the top,
0:10:53 > 0:10:56so when you show it, people say, "That's wonderful."
0:10:56 > 0:10:58Take that fork, have a quick look round the edge.
0:10:58 > 0:11:00The edge is solid.
0:11:00 > 0:11:03- It's starting to set that lovely golden colour.- Yeah.
0:11:03 > 0:11:05- I'm going to sort of do it the idiot's way.- Which is?
0:11:05 > 0:11:07I'm going to turn it onto there,
0:11:07 > 0:11:09- but I've got to get back in a bit. - You're going to slide it?
0:11:09 > 0:11:13I think that's dangerous. So I'm going to then turn that one again.
0:11:13 > 0:11:16- You're just showing off.- No, I'm not.- You're just doing two flips?
0:11:16 > 0:11:20I am, yes. OK, so now what we do is we put the plate here.
0:11:20 > 0:11:23And we go like that.
0:11:23 > 0:11:26- Say those magic words...- Hey presto. - ..I love Janet Street-Porter.
0:11:26 > 0:11:29- Hey presto. I've got it, I've got it.- Yeah, lovely.
0:11:29 > 0:11:30Oh, I love that!
0:11:33 > 0:11:37- Now, are you ready?- Yeah. - One, two, three, go.- Yes!
0:11:37 > 0:11:39Easy peasy.
0:11:39 > 0:11:42In fact it hardly needs any more cooking.
0:11:42 > 0:11:45It's got that lovely colour, so I'm going to turn that off
0:11:45 > 0:11:47and just leave it on the heat to set now, OK.
0:11:47 > 0:11:49Just want to make a little bit of dressing quickly.
0:11:49 > 0:11:52I'm just going to take a bit of shallot.
0:11:52 > 0:11:54And shred it.
0:11:54 > 0:11:57We just want something to serve with it, it's sort of a bit...
0:11:57 > 0:12:00nude by itself. So those go in there.
0:12:01 > 0:12:04And a spoon of mustard.
0:12:04 > 0:12:06A squeeze of lemon juice.
0:12:06 > 0:12:08A bit of rapeseed oil.
0:12:08 > 0:12:10Salt and pepper.
0:12:10 > 0:12:13And I see some dill there, just like...
0:12:13 > 0:12:16You be strong, just go like that and just do it!
0:12:17 > 0:12:19You're being very macho today, Brian.
0:12:19 > 0:12:20HE LAUGHS
0:12:25 > 0:12:26Two plates this time.
0:12:26 > 0:12:28Oh, am I getting half?
0:12:28 > 0:12:32No, no, what I'm going to do, look, I'm going to turn it over.
0:12:32 > 0:12:35I'm happy with that, in fact, I'm going to serve it that side up.
0:12:35 > 0:12:38- That looks good. - That looks excellent, does that.
0:12:38 > 0:12:41And here's a little top tip that I think works extremely well.
0:12:43 > 0:12:47Just take a little bit of oil... look at that shine.
0:12:47 > 0:12:50- Oh, yeah, that looks good. - That little bit of attractiveness.
0:12:50 > 0:12:53There you've got it, that's a frittata with snails, huh?
0:13:03 > 0:13:06- Brian, it looks amazing.- Lots of lovely colours, don't you think?
0:13:06 > 0:13:10- Right, I need to taste it. - OK, let me give you a nice slice.
0:13:10 > 0:13:12There we go!
0:13:12 > 0:13:13Right.
0:13:14 > 0:13:17- Try and get a bit of snail, dear, a bit of snail, there, look.- Hm.
0:13:18 > 0:13:19Very good frittata.
0:13:19 > 0:13:21Am I going to be brave and eat a whole snail?
0:13:21 > 0:13:23Yeah, go on, go on, go on.
0:13:23 > 0:13:27- It works.- You are quite brave, you know, I have to say.
0:13:27 > 0:13:29It works!
0:13:29 > 0:13:31- Helen's got to taste... - Absolutely right.
0:13:31 > 0:13:35- Are you ready for this? - Definitely. That looks lovely.
0:13:35 > 0:13:36A little bit of salad.
0:13:36 > 0:13:41Cos I love making frittatas and I just thought, "Snail, hmm."
0:13:41 > 0:13:43- But it's worked.- Fantastic.
0:13:46 > 0:13:49Very good. I shall definitely do that at home.
0:13:49 > 0:13:51What about your snail, it had a good life, didn't it?
0:13:51 > 0:13:54- It did, yes. - Ended up in a good home?
0:13:54 > 0:13:56- In a frittata. - HELEN LAUGHS
0:13:56 > 0:13:58Well done, Brian.
0:14:10 > 0:14:12We need to be on the lookout for tasty ingredients
0:14:12 > 0:14:15to use in our celebratory cook.
0:14:15 > 0:14:18And seeing as you know this area so well, Janet,
0:14:18 > 0:14:20perhaps you've got some ideas?
0:14:20 > 0:14:25Well, Brian, when it comes to my own cooking, somewhere that never fails
0:14:25 > 0:14:29to inspire me is The Goods Shed in the heart of Canterbury.
0:14:29 > 0:14:33Originally opened in 2002 as a farmers' market,
0:14:33 > 0:14:38it's evolved into an amazing food hall,
0:14:38 > 0:14:42packed to the rafters with the very best in fresh local produce.
0:14:43 > 0:14:45So, what do you think, Brian?
0:14:45 > 0:14:48Wow, wow, just look at it, this is great.
0:14:48 > 0:14:50It's amazing, well, this was a disused building,
0:14:50 > 0:14:54it had been used for storing coal and then for engines that
0:14:54 > 0:14:58went up and down the little line between Whitstable and Canterbury.
0:14:58 > 0:15:01And I've been coming here for about ten years.
0:15:01 > 0:15:06It's such a great place, because it's got food from local producers
0:15:06 > 0:15:09and you can get everything in this one small space,
0:15:09 > 0:15:11plus it's got a really good restaurant up the top.
0:15:12 > 0:15:17Fantastic choice of meat. They have a lot of game.
0:15:17 > 0:15:20- Mutton.- Sausages, hang on, whoa, let's have a look.
0:15:20 > 0:15:24You can always judge a butcher by good-looking sausages.
0:15:24 > 0:15:28Every time I come in here I want to cook something different.
0:15:28 > 0:15:30This is my favourite vegetable stall,
0:15:30 > 0:15:34and what they do is tell you what stuff's been sprayed,
0:15:34 > 0:15:36where the stuff comes from, even what farms.
0:15:36 > 0:15:38And look, there's some cherries.
0:15:38 > 0:15:41From Amery Court, wherever that is, you know Amery Court?
0:15:41 > 0:15:43Yeah, just down the road, but that's what I like,
0:15:43 > 0:15:47cos you know that everything's just come from around here.
0:15:47 > 0:15:51We've got spinach, you get mustard, curly parsley -
0:15:51 > 0:15:55- your favourite - sorrel... - It is! Organic sorrel there.
0:15:55 > 0:15:58- And...- Ah-ha! - ..the Kentish cheese stall.
0:15:58 > 0:16:01Look at the awards they've won, fantastic.
0:16:01 > 0:16:04- So, isn't this place terrific? - It's wonderful.
0:16:04 > 0:16:07When people tell you that shopping in places like this
0:16:07 > 0:16:11is expensive, there's the proof on the wall that it isn't.
0:16:11 > 0:16:16Look at that, purple broccoli - £3 here, £8.75 and £9.50 elsewhere,
0:16:16 > 0:16:19- that's scandalous! - Now, don't get in a lather.
0:16:19 > 0:16:21No, serious, it is nonsense, it shouldn't be allowed.
0:16:21 > 0:16:24There's a really good chef over there, I think you should go
0:16:24 > 0:16:25- and meet him.- All right, I will...
0:16:25 > 0:16:28- I'm off to mingle with the wildlife. - I'll go and see him.
0:16:34 > 0:16:36SEAGULLS CRY
0:16:36 > 0:16:41As a keen walker, nothing beats a stroll along the shoreline
0:16:41 > 0:16:43for a breath of fresh sea air.
0:16:43 > 0:16:47And one of my favourite spots in Kent for a seaside amble
0:16:47 > 0:16:52is the South Swale Nature Reserve near Faversham.
0:16:52 > 0:16:55Covering 850 acres of salt marsh,
0:16:55 > 0:16:58the reserve is not only home to a dazzling array of plants
0:16:58 > 0:17:03and wild flowers, but is also a haven for birdlife.
0:17:03 > 0:17:07Joining me on my walk today is warden Kevin Duvall.
0:17:07 > 0:17:12Kevin, you're the area warden for the Kent Wildlife Trust,
0:17:12 > 0:17:14and I've walked along here so many times,
0:17:14 > 0:17:16what makes it so special?
0:17:16 > 0:17:18It's just a beautiful part of Kent, isn't it?
0:17:18 > 0:17:21Wherever you look you get wonderful vistas.
0:17:21 > 0:17:23Got the mudflats here, so important for feeding birds,
0:17:23 > 0:17:26we've got various habitats inland here with the reed beds,
0:17:26 > 0:17:30dykes, fresh water grazing marsh, open areas of water.
0:17:30 > 0:17:32It's all attractive to birds.
0:17:32 > 0:17:35After they've fed on the mudflats they'll very often come back
0:17:35 > 0:17:39onto the reserve to roost and rest, and they're safe there.
0:17:39 > 0:17:42So it's where you've got Faversham at the Creek there,
0:17:42 > 0:17:46and the Isle of Sheppey over here, and then the Thames Estuary
0:17:46 > 0:17:49out there, this is a very sheltered mooring, isn't it?
0:17:49 > 0:17:52It is, yes, this channel divides the north Kent coast from Sheppey,
0:17:52 > 0:17:55it is very important, there's a vast amount of food out there
0:17:55 > 0:17:57for birds and all sorts of other animals as well.
0:17:57 > 0:18:01In fact, we have common seals out on the sands at low tide very often.
0:18:01 > 0:18:03I've swum and seen a seal.
0:18:03 > 0:18:05Yeah, I thought it was an old rubber tyre
0:18:05 > 0:18:08- and then I realised it was a seal! - Yeah, it's a fantastic sight.- Yeah.
0:18:11 > 0:18:13How many species have been recorded this year?
0:18:13 > 0:18:17Well, so far this year about 135, but most years,
0:18:17 > 0:18:19throughout the year, we get about 170 to 180.
0:18:19 > 0:18:21It varies from year to year, but it's
0:18:21 > 0:18:23a particularly good area for wading birds,
0:18:23 > 0:18:25especially on migration in the autumn,
0:18:25 > 0:18:27all sorts of things turn up here.
0:18:28 > 0:18:32When I walk along this section along here from the power station
0:18:32 > 0:18:36opposite Sheppey, I always imagine Charles Dickens, cos he walked
0:18:36 > 0:18:40a lot on Sheppey, and around here, that it's not changed that much.
0:18:40 > 0:18:42No, I'm sure it inspired him, yes.
0:18:54 > 0:18:56So we're approaching the sea wall hide now,
0:18:56 > 0:18:59this is on the extreme end of the eastern end of the reserve
0:18:59 > 0:19:01where Faversham Creek meets the Swale.
0:19:01 > 0:19:05- It's a particularly good hide for watching seabirds.- Right.
0:19:06 > 0:19:08Right, so if we take a seat here.
0:19:10 > 0:19:12And see what sort of view we've got in front of us.
0:19:12 > 0:19:14Wow.
0:19:16 > 0:19:19The tide's quite low at the moment, so there's quite a bit of
0:19:19 > 0:19:20inter-tidal mudflat exposed,
0:19:20 > 0:19:23and we can see quite a few birds are feeding out there,
0:19:23 > 0:19:26and oystercatchers to our left and a few gulls in front of us too.
0:19:28 > 0:19:32Now, Kevin, what qualities do you need to be a bird-watcher?
0:19:32 > 0:19:35Enthusiasm, patience and a willingness to learn really,
0:19:35 > 0:19:36cos there's an awful lot to learn,
0:19:36 > 0:19:40birds can look different at different times of the year.
0:19:40 > 0:19:43- Probably an ability to keep quiet. - Yes, that will certainly help.
0:19:43 > 0:19:45HE CHUCKLES
0:19:45 > 0:19:46Not a lot of qualities I've got.
0:19:56 > 0:20:00I don't think Brian will believe how peaceful and quiet I've been, Kevin.
0:20:00 > 0:20:04You've had a very calming influence on me. Unlike him.
0:20:05 > 0:20:08As they say, Janet, silence is golden,
0:20:08 > 0:20:09and long may it last.
0:20:14 > 0:20:16When putting a menu together,
0:20:16 > 0:20:19a chef couldn't be better placed for ingredients than Rafael Lopez,
0:20:19 > 0:20:24whose restaurant sits right inside The Good Shed food market.
0:20:24 > 0:20:26- Hi, Chef, nice to meet you. - Brian.
0:20:26 > 0:20:28'He's Spanish, but has chosen to make his home here
0:20:28 > 0:20:31'and is preparing us a dish that showcases
0:20:31 > 0:20:33'some of the very best of Kent's local flavours.'
0:20:37 > 0:20:39OK, Chef, what are you going to cook for us?
0:20:39 > 0:20:41- Today we've got spring lamb. - Yeah.
0:20:41 > 0:20:44And so we're going to do the bacon, the braised belly
0:20:44 > 0:20:48and the lamb cutlets, and we're going to add the bacon for flavour.
0:20:48 > 0:20:50It's interesting, in modern cooking,
0:20:50 > 0:20:53- lots of restaurants do a trio of something.- Yeah.
0:20:53 > 0:20:56Three of something, it's nice, isn't it, nice contrast?
0:20:56 > 0:20:59It's a nice contrast and it's a good way of utilising
0:20:59 > 0:21:04the whole part of the animal instead of just going for the prime cut.
0:21:04 > 0:21:06- Yeah, yeah. - We have got the belly.
0:21:06 > 0:21:08I trimmed a little bit of the back
0:21:08 > 0:21:11and we salted that like if it was bacon.
0:21:11 > 0:21:15- How long is that cured for?- Erm, just a few hours, maybe a day.- OK.
0:21:15 > 0:21:18We're going to start by tidying this up.
0:21:18 > 0:21:20- OK, so you just roll it up like a Swiss roll...- Yeah.
0:21:20 > 0:21:23- ..nice and tight.- Yeah. - How long will you cook it for?
0:21:23 > 0:21:26Erm, a piece that size, 40 minutes, maybe an hour.
0:21:26 > 0:21:29Nice and gently.
0:21:29 > 0:21:32Then we're going to sear the end slightly.
0:21:32 > 0:21:34And then we're just going to brown off,
0:21:34 > 0:21:37basically just to render some of the fat away.
0:21:37 > 0:21:40- Your belly's a lovely colour. - The belly is a lovely colour,
0:21:40 > 0:21:43what we're going to do is just pop it in the oven and...
0:21:43 > 0:21:45like, pot roast it really.
0:21:45 > 0:21:48Next job, I'm going to start prepping a rack of lamb.
0:21:48 > 0:21:50Spring lamb, not a lot of fat,
0:21:50 > 0:21:52plenty of flavour, and the most important thing,
0:21:52 > 0:21:55it'll be really, really tender.
0:21:55 > 0:21:56I'm going to just score the skin
0:21:56 > 0:22:01- and make sure we've got a nice kind of crunchy finish.- Yeah.
0:22:03 > 0:22:04We've got a hot pan in there.
0:22:06 > 0:22:08Considering all the good lamb,
0:22:08 > 0:22:12I think this could be one of the best in the world.
0:22:13 > 0:22:15We're just going to finish it off,
0:22:15 > 0:22:18we put the skin side down for the time being,
0:22:18 > 0:22:22and then in about five minutes we're going to flip it over.
0:22:22 > 0:22:24- OK.- Back in there.
0:22:26 > 0:22:29- The gentler you are with it, the better it cooks.- Yeah.
0:22:29 > 0:22:31So I'm going to...
0:22:31 > 0:22:33cut a little bit of this lamb bacon.
0:22:33 > 0:22:37This is the part of the belly that doesn't really get used.
0:22:37 > 0:22:41It's a bit of a shame, because it's dark meat.
0:22:41 > 0:22:44And normally dark meat is a little bit sweeter.
0:22:44 > 0:22:46So there is a lot of flavour.
0:22:46 > 0:22:48Oh, right, so you're dicing it up?
0:22:48 > 0:22:51We're just going to do it like if it was like lardons for bacon.
0:22:51 > 0:22:53Perfect, OK, right, yeah.
0:22:53 > 0:22:57We got this courgette, aubergine...
0:22:57 > 0:23:01we're going to start by grilling some of this veg, the lamb bacon.
0:23:04 > 0:23:06Right, now we've got this lamb bacon
0:23:06 > 0:23:09starting to get a little bit of colour,
0:23:09 > 0:23:11going to turn the heat right down.
0:23:11 > 0:23:14We're going to put the new potatoes.
0:23:14 > 0:23:17- So all the flavour from the lamb there...- Exactly.
0:23:17 > 0:23:18..is going into the potatoes.
0:23:18 > 0:23:22And we got those mangetout, garden peas,
0:23:22 > 0:23:25we've got a little bit of that roasted garlic,
0:23:25 > 0:23:27we're going to put some of these green beans.
0:23:27 > 0:23:30Those were just blanched and then cut in lengths?
0:23:30 > 0:23:34Yeah. We kind of just want the flavours to marry together.
0:23:34 > 0:23:37So that pan now has lots of textures, lots of flavours
0:23:37 > 0:23:40- and wonderful colours. - Exactly.
0:23:40 > 0:23:42And we got a little bit of the lamb fat in there,
0:23:42 > 0:23:44which is going to help to flavour them up.
0:23:44 > 0:23:46- Some of those as well. - Everything in there.- Yeah, yeah.
0:23:46 > 0:23:50Now we're going to finish it with a little bit of the herbs.
0:23:50 > 0:23:53And do you notice? The heat is not even there,
0:23:53 > 0:23:55it's just with the residual heat.
0:23:55 > 0:23:59And then we're just going to finish a little bit with some butter
0:23:59 > 0:24:02just to give it that kind of creaminess.
0:24:02 > 0:24:05- We like butter. - Yeah, we do like butter.
0:24:05 > 0:24:08So now, I suppose, you've not got a lot left to do
0:24:08 > 0:24:10- but just to plate up? - You're right.
0:24:10 > 0:24:13Just going to cut a little bit of the edge.
0:24:13 > 0:24:16Just give it a little bit of colour.
0:24:16 > 0:24:19- Now, that's a lovely plate. - Right, that is my favourite plate.
0:24:19 > 0:24:23We can put some of the bigger veg at the bottom.
0:24:23 > 0:24:25It is quite amazing what you've actually done.
0:24:26 > 0:24:30There's no two ways in my mind, you've used all British,
0:24:30 > 0:24:33- very local products... - Yeah.
0:24:33 > 0:24:37- ..but you've now made it look Spanish.- Like it's Spanish, well...
0:24:37 > 0:24:38Tremendous.
0:24:38 > 0:24:41- For the nice tender pieces of belly...- Lovely.
0:24:41 > 0:24:44- We're going to take that lamb out now.- Yeah.
0:24:45 > 0:24:51It's normally a little bit paler, but it'll be so tender.
0:24:53 > 0:24:55And a little bit of vinegar, just going to add...
0:24:57 > 0:25:01..a tiny element that is going to want you ask for more.
0:25:01 > 0:25:05I found the best accompaniment for these vegetables is this
0:25:05 > 0:25:09local Kentish honey, will go just like a dream with this dish.
0:25:09 > 0:25:11So tell us what you call that dish?
0:25:11 > 0:25:14I'm going to call it the best of lamb.
0:25:14 > 0:25:15It looks fantastic.
0:25:26 > 0:25:29- Let's take it and see what our lady thinks of it.- Let's have a look.
0:25:31 > 0:25:33With his clever combination of some
0:25:33 > 0:25:35of Janet's favourite local ingredients,
0:25:35 > 0:25:38I'm confident Rafael's dish will leave her wanting seconds.
0:25:40 > 0:25:43So, erm, this is your best of lamb, I hope you enjoy it.
0:25:43 > 0:25:45- Thank you very much. - Thank you very much. Cheers.
0:25:45 > 0:25:47What he's got, he's got lamb cutlets,
0:25:47 > 0:25:49which obviously you can see, and underneath there
0:25:49 > 0:25:52- there's rolled breast of lamb... - I love that.
0:25:52 > 0:25:55..braised, and then these little lardons, I call them lambons.
0:25:55 > 0:25:59He's cured it like bacon and then pan-fried it.
0:25:59 > 0:26:00Right, what shall I start?
0:26:00 > 0:26:02Well, I'd start with the bit you like best.
0:26:08 > 0:26:10I can't speak, I'm so happy.
0:26:13 > 0:26:16If that was the answer to shutting you up...
0:26:16 > 0:26:18Breast of lamb is the answer to shutting me up.
0:26:18 > 0:26:20It's fantastic. It's really tasty.
0:26:21 > 0:26:26If you were going to visit this part of England, to my mind, this is
0:26:26 > 0:26:30what you want to eat, cos this is all the local ingredients.
0:26:30 > 0:26:32Put together in a really interesting way.
0:26:32 > 0:26:34And it shut you up. Yes!
0:26:39 > 0:26:42Rafael's delicious lamb and vegetable dish
0:26:42 > 0:26:44has certainly captured a flavour of Kent.
0:26:54 > 0:26:58Time to work off our meal with a unique Kentish pastime, and Brian,
0:26:58 > 0:27:02you're going to be pleased to know it entails a visit to the local pub.
0:27:02 > 0:27:04- Right, Brian. - Yes, why are we here?
0:27:04 > 0:27:08We're here because I play tennis down the end of the road,
0:27:08 > 0:27:11but I've heard there's a local game called bat and trap.
0:27:11 > 0:27:13- Yeah, yeah. - We're going to play it here.
0:27:20 > 0:27:24Bat and trap is a traditional Kent pub game played between
0:27:24 > 0:27:28two teams of up to eight members using a special wooden trap box.
0:27:31 > 0:27:33It's an ancestor of cricket,
0:27:33 > 0:27:36and the local league have been playing here since 1921.
0:27:37 > 0:27:41Team member Sue Potts has invited us to join them for a game.
0:27:41 > 0:27:43SPECTATORS: Yay!
0:27:45 > 0:27:47- Hello there. - Hello there.
0:27:47 > 0:27:50- Hi, Sue. - Welcome to the Market Inn.
0:27:50 > 0:27:54Right, I want to know the history of bat and trap.
0:27:54 > 0:27:56It's mainly a Kentish game.
0:27:56 > 0:28:00- It's been going for over 100 years. - How many teams in the league?
0:28:00 > 0:28:04- In the men's there's four divisions. - Four divisions?!
0:28:04 > 0:28:06And there's two divisions in the ladies, yeah.
0:28:06 > 0:28:08So that's more popular than cricket round here.
0:28:08 > 0:28:09BRIAN LAUGHS
0:28:09 > 0:28:12It is a very popular summer game, yeah.
0:28:12 > 0:28:13And is it always played in pubs?
0:28:13 > 0:28:16There are some social clubs that have it,
0:28:16 > 0:28:21- but it's mainly a pub game, yeah. - How long does the game last?
0:28:21 > 0:28:23Er, well it depends how drunk you get really.
0:28:25 > 0:28:28Some games here, they start at eight o'clock,
0:28:28 > 0:28:29we're playing at midnight.
0:28:31 > 0:28:32How are we going to pick teams?
0:28:32 > 0:28:36Let's have men versus women, cos I can sense the women are very good.
0:28:36 > 0:28:39You are so competitive, do you know that?
0:28:39 > 0:28:41- I will do...- You're desperate to show that you're equal.
0:28:41 > 0:28:45- But anyway, moving on.- Brian, we're not equal, we're superior.
0:28:45 > 0:28:50- Equality would be a backward step. - Well, exactly, right, let's do this.
0:28:50 > 0:28:52To play the game, a batter strikes a lever
0:28:52 > 0:28:56to propel a ball into the air and hits it towards two high posts
0:28:56 > 0:28:58at the other end of the pitch.
0:28:58 > 0:29:02A fielder then returns the ball, attempting to bowl the batsman out
0:29:02 > 0:29:05by knocking over a small square at the front of the trap.
0:29:07 > 0:29:09I'm going to go first, right, just one second.
0:29:09 > 0:29:11- Right. - Team talk, team talk...
0:29:11 > 0:29:13THEY TALK IN HUSHED TONES
0:29:13 > 0:29:15Get on with it!
0:29:17 > 0:29:20Ah! Useless.
0:29:20 > 0:29:22Oh, that's looking good,
0:29:22 > 0:29:24that's looking good... Oh!
0:29:24 > 0:29:26- So, do we get a run? - Yeah, that's one run.
0:29:26 > 0:29:28I think we should stop now.
0:29:28 > 0:29:31..me other leg.
0:29:31 > 0:29:34Oh, it's a good shot, is that, yeah, yeah, yeah, yeah...
0:29:34 > 0:29:35Oh!
0:29:35 > 0:29:38Robbed, robbed!
0:29:42 > 0:29:45LAUGHTER
0:29:45 > 0:29:48Out, out, out, out!
0:29:54 > 0:29:59- Ohhhh.... - Yes, yes, yes!
0:30:01 > 0:30:03- Right.- Change ends.- Change ends.
0:30:03 > 0:30:05So, we got 24 points, yeah?
0:30:05 > 0:30:06JANET SCOFFS
0:30:13 > 0:30:14Agh!
0:30:16 > 0:30:19Oh, that was rubbish, absolute rubbish.
0:30:27 > 0:30:29No.
0:30:31 > 0:30:34Oh, no! Oh, that is so sad(!)
0:30:46 > 0:30:48'With the score at level pegging,
0:30:48 > 0:30:52'it's all down to the final throw from the men's team.'
0:30:54 > 0:30:58Yes, that's the man, well done, that man.
0:30:58 > 0:31:01- Well played, team, huh? - That's it.
0:31:01 > 0:31:04I didn't understand the scoring, but I thought we had a moral victory.
0:31:04 > 0:31:05LAUGHTER
0:31:07 > 0:31:09But well done, girls, sorry about that,
0:31:09 > 0:31:11- can we buy you a drink, please? - Don't patronise me.
0:31:11 > 0:31:14- Would you like...? - You might have won,
0:31:14 > 0:31:15but it wasn't much of a victory.
0:31:15 > 0:31:17- I missed that, what did you say?- Threadbare.
0:31:17 > 0:31:20- What did you say? Ladies, can we buy you a drink, please?- Yes, certainly.
0:31:20 > 0:31:22Let's go in the pub, we'll follow you, you know
0:31:22 > 0:31:25- where it is. Let's go then, come on, guys.- I'm not happy.
0:31:25 > 0:31:28Milk the audience, milk the audience, milk the audience.
0:31:28 > 0:31:31- I'm not happy, you were rubbish, Brian.- Thank you very much.
0:31:32 > 0:31:35Well, well done, team, thanks very much. Good game, good game.
0:31:35 > 0:31:37- Congratulations. - Cheers, Janet.
0:31:38 > 0:31:40You're still rubbish.
0:31:47 > 0:31:51I still have to decide what to cook for my celebratory taste of Kent.
0:31:52 > 0:31:55The climate and rich soil here has helped the county have
0:31:55 > 0:31:58a long heritage of producing top-quality cherries.
0:31:58 > 0:32:01So we've come to Brogdale Farm in Faversham.
0:32:01 > 0:32:04Its home to the National Fruits Collection,
0:32:04 > 0:32:08the largest collection of fruit trees in the world.
0:32:08 > 0:32:11And guide Mike Austin is going to show us around.
0:32:11 > 0:32:15Mike, how many varieties of fruit have you got here altogether?
0:32:15 > 0:32:18On the whole collection, there's over 4,000 varieties.
0:32:18 > 0:32:21- My goodness, so what about cherries? - Cherries, about 320 varieties.
0:32:25 > 0:32:28We don't see that many varieties of cherries in the shops.
0:32:28 > 0:32:31- No, you certainly don't. - So it's a bit like a living museum?
0:32:31 > 0:32:34It is, yeah, we try to conserve the varieties
0:32:34 > 0:32:37and stop them from dying out. We have two of each variety.
0:32:37 > 0:32:39And that's really a bit of a safety valve
0:32:39 > 0:32:42in case one gets a bit sick, we can propagate another one.
0:32:42 > 0:32:45If there's any gaps in the orchard, there'll be another one
0:32:45 > 0:32:48in the nursery, so there's always two trees all the time.
0:32:50 > 0:32:52There's plenty out here to try, some of the very old varieties
0:32:52 > 0:32:57are very small, and as you sort of go to the Victorian era,
0:32:57 > 0:33:00they get twice as big, and then to the 20th century,
0:33:00 > 0:33:01they get bigger still.
0:33:01 > 0:33:03- Well, let's go up in the orchard and try some.- OK.
0:33:06 > 0:33:09- So what's this one? - This is great bigarreau.
0:33:09 > 0:33:12- Great bigarreau, that's a French name, is it?- Yeah.
0:33:12 > 0:33:15Yeah, "bigarreau" tends to mean a firm cherry,
0:33:15 > 0:33:18- so it's got a bit of crunch to it. - It's got lovely flavour.
0:33:18 > 0:33:21- Mmm.- That's very nice and sweet, that.
0:33:21 > 0:33:24So this is going to be more like the modern varieties,
0:33:24 > 0:33:26more commercial size.
0:33:27 > 0:33:32Well, I have to cook this dish, a celebration dish,
0:33:32 > 0:33:35and I have to say, cherries are now figuring big in this.
0:33:35 > 0:33:38This looks to me like the kind of cherry that I want to cook
0:33:38 > 0:33:41a dessert, so is there any way we can pick plenty of these?
0:33:41 > 0:33:44- Well, if we go to the commercial block.- Right.
0:33:44 > 0:33:47Where we've got more modern varieties, they'll be very similar
0:33:47 > 0:33:49in size, maybe a little bit bigger than these
0:33:49 > 0:33:51and, er, good flavour as well.
0:33:51 > 0:33:54- Perfect.- So we can try those. - Lead on, sir.- Right.
0:34:02 > 0:34:04Come on then, girl. Go.
0:34:06 > 0:34:09The cherry picking Queen.
0:34:09 > 0:34:11Right.
0:34:11 > 0:34:13Don't bounce them in there, I'm going to use them!
0:34:16 > 0:34:18(LAUGHING) I've got half a tree here.
0:34:18 > 0:34:21Did you ever do this when you were a kid for not a lot of money?
0:34:21 > 0:34:24No, I picked blackberries with my mum.
0:34:24 > 0:34:27I've got a history of picking, we just picked every day.
0:34:27 > 0:34:29We would go out...
0:34:29 > 0:34:32Was that cos of economics or just cos it was easy to do?
0:34:32 > 0:34:35No, because we had no money. Brian, I can't hear you getting any.
0:34:35 > 0:34:38Cos I'm doing it silently.
0:34:39 > 0:34:41- Agh!- Don't fall.
0:34:41 > 0:34:43No, it's not me, it's the cherries.
0:34:43 > 0:34:46If you fall, can you just throw the cherries to me?
0:34:46 > 0:34:50- Right, I've got loads. - Yeah, I've got enough, let's go.
0:34:50 > 0:34:52Got enough for a cake for me anyway.
0:34:54 > 0:34:57Oh, you got a lot more than me, look.
0:34:57 > 0:35:00Mine look riper, by the way... Those are rubbish!
0:35:00 > 0:35:02- You haven't picked ripe ones! - I have, I have.
0:35:02 > 0:35:05- I've selected dark ones. - Come on, they'll be fine,
0:35:05 > 0:35:08- I'm going to colour them up. - Just cook mine separately.
0:35:11 > 0:35:14Now Brian's found the perfect star ingredient for our
0:35:14 > 0:35:16celebratory dish, it's time for him
0:35:16 > 0:35:19to impress us with his taste of Kent.
0:35:19 > 0:35:22I've rounded up some locals we've met on our journey
0:35:22 > 0:35:24to give us their verdict.
0:35:24 > 0:35:26A beautiful day here in Kent.
0:35:26 > 0:35:29All these lovely people who we met on our trip,
0:35:29 > 0:35:32and our cherries, Mike, that we picked very carefully.
0:35:32 > 0:35:35- Look at that.- Local honey. - Local Kent honey.
0:35:35 > 0:35:39And we've got this, this is a cherry liqueur made by our chef
0:35:39 > 0:35:42over here for the last six years. This is wonderful.
0:35:42 > 0:35:44Well, what are you making for us?
0:35:44 > 0:35:47What I'm going to make is a very simple cherry dessert.
0:35:47 > 0:35:51It's like a mille-feuille, but we call it a cream slice.
0:35:51 > 0:35:55- All right, OK, so it's a posh cream slice.- That's it.
0:35:55 > 0:35:57Well, to get everyone through the waiting period
0:35:57 > 0:36:00I've got Woolly Pig local cider.
0:36:00 > 0:36:02I know it looks like tractor fuel.
0:36:02 > 0:36:06And some, for the teetotallers, a local apple juice.
0:36:06 > 0:36:09So, Brian, I'm going to be a waitress while you get your burners.
0:36:09 > 0:36:11Right, you know what this is, don't you?
0:36:11 > 0:36:13Seen one of these before?
0:36:13 > 0:36:15I don't know. Oh, it's a cherry thing.
0:36:15 > 0:36:19- That's it, it's a cherry stoner, you're quite right.- Right, OK.
0:36:19 > 0:36:24Oh, no, waitressing is not my first skill.
0:36:24 > 0:36:28Cider! Right, can I hand you the bottle to pass around?
0:36:28 > 0:36:30- You come over here. - All right, OK.
0:36:30 > 0:36:32- So I can show you what we're doing. - Right.
0:36:32 > 0:36:35- So we got all the stones out of the cherries.- How did you do it?
0:36:35 > 0:36:36I did it very quickly.
0:36:36 > 0:36:39- You take the stalk off, the string...- Yeah.
0:36:39 > 0:36:41..and you just push it like that...
0:36:41 > 0:36:44- and it comes out the bottom. - Goodness, that's amazing.
0:36:44 > 0:36:46Good, isn't it, eh?
0:36:46 > 0:36:49Right, so I've got these here. Into the pan they go.
0:36:49 > 0:36:52Put some of our liqueur in there, not too much.
0:36:52 > 0:36:56And a little bit of local Kent honey.
0:36:58 > 0:36:59That's all you need, delicious.
0:37:02 > 0:37:05It'll take a little while to cool down,
0:37:05 > 0:37:08so all I do is just get the juice out.
0:37:08 > 0:37:11Over here, see, they're still holding nicely together.
0:37:11 > 0:37:14Then I'm going to put this back in the pan.
0:37:14 > 0:37:17And bring it back up to the boil.
0:37:17 > 0:37:21Right, OK, I'm going to slightly thicken it with some cornflour
0:37:21 > 0:37:24just so it's got that little bit of...what's the word?
0:37:24 > 0:37:26- Sex appeal.- Fantastic, so it's got that lovely moveability
0:37:26 > 0:37:28about it all.
0:37:30 > 0:37:35The trick is to make plenty of it, but be careful how much you use.
0:37:35 > 0:37:38A bit of water in there.
0:37:38 > 0:37:42And what I'm going to do now is take an orange,
0:37:42 > 0:37:44just to get a little bit of that orange oil.
0:37:44 > 0:37:46- You can smell it as that moves. - Yeah.
0:37:46 > 0:37:48That oil that's released, it's really delicious.
0:37:48 > 0:37:50And then all you do is just very carefully tip this in.
0:37:50 > 0:37:53Just bring it back to the boil, don't boil it too much
0:37:53 > 0:37:55cos it'll thicken too much and it'll just be...
0:37:55 > 0:37:58- Oh, tastes like glue then. - It'll look like glue as well.
0:37:58 > 0:38:00Just a little drop in there.
0:38:01 > 0:38:04And it just changes consistency.
0:38:05 > 0:38:08That's all you want, and all we do now, it goes in there.
0:38:10 > 0:38:13Just make it that little bit of nice jammy consistency.
0:38:15 > 0:38:18OK, that's looking good. What we're going to do,
0:38:18 > 0:38:22we're going to mix these with a lovely bit of local double cream.
0:38:22 > 0:38:25- Now... - A bit?! A gallon of double cream!
0:38:25 > 0:38:27That's not a gallon at all, dear lady.
0:38:27 > 0:38:30Slightly whipped, I'm going to take a little bit of this cream out.
0:38:30 > 0:38:33Cos I want to save a little bit just for going round
0:38:33 > 0:38:35the sides of my little cake.
0:38:35 > 0:38:37So, that, we can use over there.
0:38:37 > 0:38:39And I'm going to mix these together.
0:38:43 > 0:38:45Doesn't that look lovely already?
0:38:45 > 0:38:48OK, so now what we're going to do,
0:38:48 > 0:38:51we've baked some puff pastry here - bought puff pastry.
0:38:51 > 0:38:53So we've got three pieces here now,
0:38:53 > 0:38:55and the idea is we're going to make three layers.
0:38:55 > 0:38:59We're going to make it square. So that's one piece there.
0:38:59 > 0:39:02So we'll try and make this look now...
0:39:02 > 0:39:04- about the same shape. - Yeah.
0:39:04 > 0:39:06Lots of us that love cream think,
0:39:06 > 0:39:07"Oh, yeah I'm going to put bags in there,
0:39:07 > 0:39:10"it really is going to be excellent."
0:39:10 > 0:39:13- But if you put too much in there, it won't hold together.- Yeah.
0:39:15 > 0:39:18- On here. Why are you laughing? - It's like building a building.
0:39:18 > 0:39:21Well, you're an architect, you should know what skills
0:39:21 > 0:39:24- are going into this then?- Yeah, at the moment it's a bungalow.- Yeah.
0:39:24 > 0:39:28- All right, yeah. - And this goes...
0:39:31 > 0:39:33..goes on top.
0:39:33 > 0:39:35I'm just going to take some of this cream now,
0:39:35 > 0:39:37just to coat in-between there, just to fill it.
0:39:37 > 0:39:40Well, you know what it's like when you're building a wall.
0:39:40 > 0:39:42Right, now. Chef, can I borrow you a second?
0:39:42 > 0:39:44Would you like to come and stand here?
0:39:44 > 0:39:46This wind is blowing up this way, so will you come
0:39:46 > 0:39:47and stand by my side here please, Chef?
0:39:47 > 0:39:50- Will you come and stand over here by me?- What am I, a human...?
0:39:50 > 0:39:52Yeah, I know, we are humans. This is icing sugar.
0:39:52 > 0:39:55- Yeah, you don't want it to blow. - And I don't want it to go all over
0:39:55 > 0:39:57these people over here. It's all right you people laughing, eh?
0:39:57 > 0:40:01If someone knows how to stop that wind. Right, just pull in.
0:40:01 > 0:40:03Are you ready? Here we go.
0:40:03 > 0:40:06- Agh!- See what I mean?
0:40:06 > 0:40:09I mean, it's going to be OK, we're there, we're there.
0:40:10 > 0:40:11Ladies and gentlemen, weren't they great?
0:40:11 > 0:40:13Give them a round of applause,
0:40:13 > 0:40:15they've done a great job. Thank you, Chef.
0:40:15 > 0:40:19So, now what I'm going to do is just use this over here now...
0:40:19 > 0:40:23to just gently score across there, that nice little...
0:40:23 > 0:40:25bit of a pattern.
0:40:28 > 0:40:33So now all we need to do is to put this cherry slice together.
0:40:33 > 0:40:36- Need a doyley.- A doyley?!
0:40:36 > 0:40:39- Where's your doyley? - When was the last time you...?
0:40:39 > 0:40:41..your doyley?!
0:40:41 > 0:40:47So all we do is put those, a pile of cherries on there,
0:40:47 > 0:40:51so no-one has to say, "What's in that, missus?
0:40:51 > 0:40:53"What's in there?"
0:40:53 > 0:40:55And I'm going to just take a little bit of juice here,
0:40:55 > 0:40:57if I can find some.
0:40:57 > 0:41:01So there you are, duchess, you have it, my Brogdale cherry slice.
0:41:01 > 0:41:02APPLAUSE
0:41:10 > 0:41:11- Thank you. - Have you got a spoon?
0:41:11 > 0:41:13No, I'll just do it with my fingers.
0:41:16 > 0:41:20- Oh! Just missed your shirt. - Hm, hm.
0:41:21 > 0:41:24- What do you think? - Beautiful, delicious.
0:41:24 > 0:41:26Thank you very much.
0:41:26 > 0:41:30Right, may I invite all of you to come and have a slice?
0:41:30 > 0:41:33Get in there. Right, there you go.
0:41:36 > 0:41:38- Mike, that's your cherry... - Thank you very much.
0:41:40 > 0:41:44What I like about it is it hasn't got a load of sugar.
0:41:44 > 0:41:47So you've got the hint of the honey, you've got the natural sugars
0:41:47 > 0:41:51from the fruit and you got that little burned sugar taste
0:41:51 > 0:41:55from the icing sugar, so all in all, it's a very lovely pudding.
0:41:55 > 0:41:58A very lovely pudding. You'll make his ears burn.
0:41:58 > 0:42:01Now, cherry man, what do you reckon?
0:42:01 > 0:42:05Really delicious. Brings out the full flavour of the cherry.
0:42:05 > 0:42:07- Yeah?- Mixed with the cream... delicious.
0:42:12 > 0:42:15So, we've had great weather and a great trip
0:42:15 > 0:42:17round this part of Kent.
0:42:17 > 0:42:21We started off on the estuary, the junction, Faversham Creek
0:42:21 > 0:42:24and the Thames Estuary, I showed you Faversham.
0:42:24 > 0:42:26What a fantastically historical town.
0:42:26 > 0:42:28It's got a unique history, it's also unique that
0:42:28 > 0:42:32there's a lady producing snails in this part, it's fantastic.
0:42:32 > 0:42:35- And of course, here at Brogdale, the cherries.- Yeah.
0:42:35 > 0:42:38And there's nowhere else like this in the country
0:42:38 > 0:42:41with this amount of fruit all grown in one spot.
0:42:41 > 0:42:44The only downside...
0:42:44 > 0:42:48of the whole visit was that moment with that game that
0:42:48 > 0:42:53I can't even bring myself to say, will you just stop gloating?
0:42:53 > 0:42:57Oh, has anyone ever told you how unattractive gloating is?
0:42:57 > 0:42:59I never said a word, cos all I'd like to say is -
0:42:59 > 0:43:03cherries, Brogdale, a taste of Kent.