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 > 0:00:18but it's Britain that I love.
0:00:18 > 0:00:22Fabulous produce, great ingredients right here on the doorstep.
0:00:23 > 0:00:27We're joining forces to explore Britain's rich heritage.
0:00:29 > 0:00:32And the landscape that's given us such wonderful produce.
0:00:33 > 0:00:35- He's in charge of the food. - And guess what?
0:00:35 > 0:00:38She's in charge of everything else.
0:00:38 > 0:00:41- This is...- A Taste Of Britain.
0:00:47 > 0:00:50Today, we're in the glorious city of Cambridge.
0:00:53 > 0:00:56Built on the banks of the River Cam in Cambridgeshire,
0:00:56 > 0:00:59the city is steeped in history.
0:00:59 > 0:01:04And it's home to the world famous university, founded in 1209.
0:01:05 > 0:01:09'Great historical figures like William Wordsworth, Oliver Cromwell
0:01:09 > 0:01:11'and of course Charles Darwin studied here.'
0:01:13 > 0:01:15It's absolutely sensational.
0:01:15 > 0:01:18It does look glorious, of that there is no doubt.
0:01:18 > 0:01:22'I find my sea legs, or rather fen legs, on the trail of Darwin
0:01:22 > 0:01:27'himself with a trip round the oldest nature reserve in the country.'
0:01:27 > 0:01:30'And I discover some rather special cattle
0:01:30 > 0:01:32'that not only taste great,
0:01:32 > 0:01:35'but they also do their bit to protect the local environment.'
0:01:35 > 0:01:38I have to say, these beasts look really placid and calm
0:01:38 > 0:01:40and content, which has got to be good news.
0:01:40 > 0:01:43I'm the responsible pensioner aboard.
0:01:43 > 0:01:46'I try to enjoy punting along the River Cam.'
0:01:46 > 0:01:49- Oh, for God's sake, Brian. - We're turning round now.
0:01:49 > 0:01:50We're turning round.
0:01:50 > 0:01:52'And provided we don't fall in,
0:01:52 > 0:01:55'I catch up with one of Cambridgeshire's kitchen legends,
0:01:55 > 0:01:59'working his magic on the first local asparagus crop of the season.'
0:02:00 > 0:02:03It's like a very sophisticated scotch egg.
0:02:03 > 0:02:06'We meet and interestingly named breed of pig.'
0:02:06 > 0:02:08They're a maternal line called The Duchess.
0:02:08 > 0:02:13- The Duchess?- Stop it! Don't. - I never said a word.
0:02:13 > 0:02:16'And after tasting our way around the area,
0:02:16 > 0:02:19'Brian cooks up his version of a taste of Cambridgeshire.'
0:02:19 > 0:02:22I can see you can wait no longer. Come and taste it.
0:02:22 > 0:02:25- Absolutely sensational. - It's good, isn't it?
0:02:27 > 0:02:29Come along, Brian.
0:02:29 > 0:02:31Where on earth are we?
0:02:31 > 0:02:33We're at the top of the Pitt Tower,
0:02:33 > 0:02:36named after William Pitt the Younger, the Prime Minister.
0:02:36 > 0:02:38It's designed by the same architect
0:02:38 > 0:02:41that remodelled Buckingham Palace for Queen Victoria.
0:02:43 > 0:02:45Cambridge, founded in 1209
0:02:45 > 0:02:47by a breakaway group of scholars from Oxford.
0:02:47 > 0:02:51- And what's that building there, then?- That's King's College Chapel,
0:02:51 > 0:02:55where the annual carol service comes from that makes my Christmas.
0:02:56 > 0:03:00Check that beautiful gargoyle over there. Who does that remind you of?
0:03:01 > 0:03:02HE LAUGHS
0:03:02 > 0:03:06Well, if it had an anorak on it, I know exactly who that would be.
0:03:06 > 0:03:08Shut it.
0:03:10 > 0:03:16Well, if it wasn't misty, we'd see East Anglia off to the east.
0:03:16 > 0:03:20And to the west, towards the Midlands.
0:03:20 > 0:03:22Fens that way.
0:03:22 > 0:03:25Ah, The Fens. Now, I know someone that produces great cattle up there
0:03:25 > 0:03:27so we've got to go and have a look at that.
0:03:27 > 0:03:29And I want to see the nature reserves as well,
0:03:29 > 0:03:31because I've never walked round there.
0:03:31 > 0:03:35- And there's a fabulous restaurant round here.- Somewhere.- Somewhere.
0:03:35 > 0:03:39- We're going to find it.- Anyway, food's going to drive us.- Perfect.
0:03:47 > 0:03:50Luckily for us, the typical British weather has perked up
0:03:50 > 0:03:55just in time to do the one thing any visitor to Cambridge has to do.
0:03:56 > 0:03:59Well, it's not getting a law degree, Janet,
0:03:59 > 0:04:02so I have a frightening suspicion we're going on the river.
0:04:02 > 0:04:05I'm looking forward to this, Brian.
0:04:05 > 0:04:07I'm not looking forward to this.
0:04:07 > 0:04:09First time I've ever done this.
0:04:09 > 0:04:11Your life in my hands, Janet Street-Porter.
0:04:11 > 0:04:14- It's never too late to learn a new skill.- This is also true.
0:04:14 > 0:04:16All right, fine.
0:04:16 > 0:04:19I'm the responsible pensioner aboard.
0:04:19 > 0:04:22- So let me just...- Brian, don't push off till I've got on it.
0:04:23 > 0:04:27Right. I'm right where I want to be, and that's by a bottle.
0:04:27 > 0:04:29- Right are we off yet? - Shouldn't you be looking at me?
0:04:29 > 0:04:32No, I'm looking at the bottle of champagne.
0:04:32 > 0:04:34OK.
0:04:34 > 0:04:36- Right.- Right, we're off. - Which way's it supposed to be?
0:04:36 > 0:04:39Oh, for God's sake, Brian.
0:04:39 > 0:04:41We're turning round now, we're turning round.
0:04:41 > 0:04:44I didn't think I'd have to row, I thought you'd be doing the punting.
0:04:44 > 0:04:46Well, I'm trying to.
0:04:49 > 0:04:52Well, Brian, I think this is the best way to see Cambridge
0:04:52 > 0:04:55but perhaps not us as a pair.
0:04:55 > 0:04:58Go into the middle, you fool. You'll take your head off.
0:04:58 > 0:04:59I think you're being a bit unfair.
0:04:59 > 0:05:02- It's the first time I've ever done this.- Brian...!
0:05:02 > 0:05:04HE LAUGHS
0:05:04 > 0:05:06I hope you're getting a shot of this!
0:05:09 > 0:05:10- Get away, swan.- Go away!
0:05:11 > 0:05:16- You're rowing the wrong way! - You're rowing the other way.- Am I?
0:05:16 > 0:05:18Oh, whatever.
0:05:18 > 0:05:21My plan was to go on an architectural tour
0:05:21 > 0:05:24but the reality has been a nightmare.
0:05:25 > 0:05:27This is The Mathematical Bridge.
0:05:29 > 0:05:32'The Mathematical Bridge, also known as The Wooden Bridge,
0:05:32 > 0:05:35'connects two parts of Queen's College.
0:05:35 > 0:05:37'It got its name thanks to the intricate
0:05:37 > 0:05:40'geometric arrangement of the timbers.
0:05:40 > 0:05:44'It was originally built by James Essex in 1749,
0:05:44 > 0:05:47'although it's been rebuilt twice since then.'
0:05:49 > 0:05:54Look at that. It's worth all the anxiety.
0:05:55 > 0:06:01King's College Chapel. Founded in 1446 by King Henry VI.
0:06:01 > 0:06:03It's absolutely sensational.
0:06:03 > 0:06:08And every Christmas, I listen to the carol service from there.
0:06:11 > 0:06:15'King's College Chapel is widely regarded as one of the greatest
0:06:15 > 0:06:21'examples of late gothic English architecture, and you can see why.
0:06:21 > 0:06:24'It's also one of 31 colleges at the University of Cambridge,
0:06:24 > 0:06:28'which is the third oldest university in the world.
0:06:28 > 0:06:32'It was founded back in 1209 by scholars who left Oxford University
0:06:32 > 0:06:38'after a dispute caused by the execution of two of their peers.'
0:06:39 > 0:06:42It does look glorious, of that there is no doubt.
0:06:44 > 0:06:47- OK, Brian.- Off we go again. - Off we go.
0:06:47 > 0:06:50Let's find a place to moor up and have a drink.
0:06:54 > 0:06:56Brian, stick to handling a frying pan
0:06:56 > 0:06:59because you're absolute rubbish with an oar.
0:06:59 > 0:07:01THEY LAUGH
0:07:07 > 0:07:11'I think it's time the Duchess had a go at driving this thing.'
0:07:11 > 0:07:16'No, I think it's time for a drink. Bring on the designated driver.'
0:07:16 > 0:07:19He does a good job, a professional chauffeur now.
0:07:19 > 0:07:21Thank you very much for taking over,
0:07:21 > 0:07:25otherwise we would've been going round Cambridge all hours of the day
0:07:25 > 0:07:28and night, and Brian, you've earned a reward.
0:07:28 > 0:07:32- Oh, fantastic.- Let me be the person. - Don't point it at me.
0:07:32 > 0:07:35- I'm not pointing it at you. - And mind that girl,
0:07:35 > 0:07:37you don't want to shoot her up there, she'd fall off.
0:07:37 > 0:07:39Brian, you're talking to a woman
0:07:39 > 0:07:41that's poured more gallons of champagne...
0:07:41 > 0:07:45- There you are, darling. - Merci beaucoup.- Thank you very much.
0:07:45 > 0:07:47Janet, here's to a long life.
0:07:47 > 0:07:52Yeah, and here's to learning a new skill at 70.
0:07:52 > 0:07:55I'll tell you what, I'm a really good professional passenger.
0:07:55 > 0:07:59You're joking! You were screaming every time my pole hit the water.
0:08:08 > 0:08:10The rich drained Fenland in Cambridgeshire
0:08:10 > 0:08:13has been used to grow crops for centuries.
0:08:14 > 0:08:16It's also used to graze cattle.
0:08:18 > 0:08:22I'm keen to get cooking so I've come out to the Welney Wetland Centre
0:08:22 > 0:08:25to see some beef farmed in a rather unusual way.
0:08:26 > 0:08:29The cattle have been introduced to the nature reserve to help
0:08:29 > 0:08:32enhance the environment for the birds,
0:08:32 > 0:08:35and in turn the lush grazing makes for a sweet, tender meat.
0:08:37 > 0:08:39It's a mutually beneficial arrangement
0:08:39 > 0:08:41that Darwin would approve of.
0:08:41 > 0:08:44Local butcher Miles Nicholas is an expert on this beef.
0:08:45 > 0:08:48This looks wonderful.
0:08:48 > 0:08:51And these birds sound fantastic, lovely wetlands.
0:08:51 > 0:08:54And I can see the cattle. How does that fit in with you as a butcher?
0:08:54 > 0:08:58Well, the main thing, and the reason it all began was for the birds.
0:08:58 > 0:09:01They actually wanted the cattle to be here.
0:09:01 > 0:09:04The way the cattle graze works for the nesting birds.
0:09:04 > 0:09:08Other animals would've over-grazed so having cattle here will help
0:09:08 > 0:09:12the bird life and that was the whole reason behind what we see here.
0:09:12 > 0:09:15So the system actually works. The birds are protected.
0:09:15 > 0:09:17They flourish in these lands here.
0:09:17 > 0:09:21The cattle then are looked after, pampered if you like.
0:09:21 > 0:09:22They've got good feed
0:09:22 > 0:09:25and so it produces great beef at the end of the day.
0:09:25 > 0:09:26And that's what it's about.
0:09:26 > 0:09:30What it's grazing on adds to the flavour of the beef,
0:09:30 > 0:09:33other things, the fat cover to the meat.
0:09:33 > 0:09:35Exactly as you say.
0:09:35 > 0:09:38It's got to be marbled through the meat, a good covering of fat.
0:09:38 > 0:09:41You buy it with fat on it, you cook it with fat on it, you don't
0:09:41 > 0:09:45actually have to eat the fat because it gives the flavour to the meat.
0:09:45 > 0:09:46The flavour's there.
0:09:46 > 0:09:51The scene is idyllic. The cattle look really calm out there.
0:09:51 > 0:09:53- I suppose we should go and see a farmer.- OK.
0:09:53 > 0:09:55Good man.
0:09:58 > 0:10:01'Chris Jackson has been grazing his herd
0:10:01 > 0:10:04'here at Welney for the last four years.'
0:10:04 > 0:10:07Chris, you've been a farmer, three generations of farmers.
0:10:07 > 0:10:09- Yeah, I'm a third generation farmer. - Arable farmers.
0:10:09 > 0:10:13But then you decided that this system worked for you.
0:10:13 > 0:10:15Tell us how you got into it.
0:10:15 > 0:10:18Well, we ventured down here because it's more of a natural system.
0:10:18 > 0:10:22And we don't have to take valuable arable land out of production
0:10:22 > 0:10:23to graze them.
0:10:23 > 0:10:26So the birds have their ecosystem developed because these cattle...
0:10:26 > 0:10:28Round the cattle, yeah.
0:10:28 > 0:10:32So it's the way they graze on the land that protects the birds and the chicks, isn't it?
0:10:32 > 0:10:35They graze the grass shorter so the birds can move about readily
0:10:35 > 0:10:36and find the insects.
0:10:36 > 0:10:38But the insects are attracted because of the cow dung.
0:10:38 > 0:10:41Because of the cow dung and the insects,
0:10:41 > 0:10:46the flies and things are on the cows anyway. Which the birds quite like.
0:10:46 > 0:10:50And so it's a cooperative, I understand.
0:10:50 > 0:10:51I'm one of a group.
0:10:51 > 0:10:55We supply Riverside with a certain type of beef
0:10:55 > 0:10:58that's been grazed on this type of situation.
0:10:58 > 0:11:00And how many cattle do you have on this land?
0:11:00 > 0:11:03In total, I will have about 70 down here in the end.
0:11:03 > 0:11:05And what breeds do you favour?
0:11:05 > 0:11:09Predominantly South Devon but there is an Angus bull in here
0:11:09 > 0:11:11and the odd Shorthorn but predominantly we're South Devon.
0:11:13 > 0:11:16I have to say these beasts look really placid and calm
0:11:16 > 0:11:18and content which has got to be good news.
0:11:18 > 0:11:20So what I really want, Miles, if you can.
0:11:20 > 0:11:23I'm going to use brisket which is not used very often, bit cheaper,
0:11:23 > 0:11:25but I've got a nice little twist for it
0:11:25 > 0:11:28- so I hope you can supply that, OK? - Definitely can.
0:11:31 > 0:11:34'I've rounded up some of the locals to see what Brian's going to do
0:11:34 > 0:11:37'with their Riverside beef.'
0:11:37 > 0:11:40'It's an oriental glazed beef brisket
0:11:40 > 0:11:43'from Chris's locally reared cattle, with a broccoli salad.'
0:11:44 > 0:11:46This is a piece of brisket.
0:11:46 > 0:11:49Now, you will remember from your childhood days, as I remember,
0:11:49 > 0:11:52brisket was all we could afford. I don't know about your house.
0:11:52 > 0:11:56And it's a fantastic piece of meat. From the belly, trimmed down.
0:11:56 > 0:12:02You can either buy it salted, rolled, but this is neither.
0:12:02 > 0:12:05If it's salted, you need to soak it a while before you cook it, OK?
0:12:05 > 0:12:08And of course this piece of beef, typical of the stuff
0:12:08 > 0:12:10that they produce on the wetlands,
0:12:10 > 0:12:13comes from the farm shop here at Gog Magog.
0:12:13 > 0:12:15Butcher's over there, smiling,
0:12:15 > 0:12:17so I know it's going to be a belting piece of meat.
0:12:17 > 0:12:19I tend to cook it the way my granny
0:12:19 > 0:12:22and my mother used to cook it which is a pot roast although
0:12:22 > 0:12:25- I like to think my way's a little bit better than theirs.- I'm sure it is.
0:12:25 > 0:12:30So, in it goes to cold water and then lots of vegetables.
0:12:30 > 0:12:33And of course they used to cook this, got a great stock out of it
0:12:33 > 0:12:37and you'd actually get dumplings cooked in it and it was delicious.
0:12:37 > 0:12:40We're not going to use the juice for this but whatever you do,
0:12:40 > 0:12:43- don't throw the juice away. - Oh, no. It makes a great stock.
0:12:43 > 0:12:45Absolutely right, yeah. You can freeze it if you need to.
0:12:45 > 0:12:47Bit of carrot and it's really those leeks
0:12:47 > 0:12:50and perhaps celery are the vegetables that we'd actually
0:12:50 > 0:12:55put in here but these are the main two, carrots and onions.
0:12:57 > 0:12:59I'm going to put a wee bit of salt in there
0:12:59 > 0:13:02because it's not a salted piece of meat but if it was salted beef...
0:13:02 > 0:13:04OK, so bit of salt in there.
0:13:04 > 0:13:09And then, in here, bay leaf and peppercorns, and the only thing
0:13:09 > 0:13:13I'm going to put in there... We often throw away the stems,
0:13:13 > 0:13:16so I'll stick it in there and bring it to the boil.
0:13:16 > 0:13:19Now, the thing about this recipe is
0:13:19 > 0:13:21it's what we call a 'day before' recipe.
0:13:21 > 0:13:24You do this the day before and it takes about three hours
0:13:24 > 0:13:26I think, a piece of meat like that.
0:13:26 > 0:13:28So, do you let it just bubble really gently?
0:13:28 > 0:13:30Bring it up to the boil and then it trembles
0:13:30 > 0:13:34so just let it sit there like poaching eggs, it actually poaches,
0:13:34 > 0:13:39it doesn't boil, and you end up with a piece of meat looking like this.
0:13:39 > 0:13:41Look, it's shrunk quite a bit.
0:13:41 > 0:13:44The trick to make sure it's cooked is it just slides off.
0:13:44 > 0:13:45- OK?- Yeah.
0:13:45 > 0:13:48Right, so when it's cooled down, this has cooled a little bit,
0:13:48 > 0:13:53I want to press it to get what I want for tomorrow.
0:13:53 > 0:13:55So, get rid of the juice there.
0:13:55 > 0:13:58On to clingfilm and then we wrap it over.
0:14:00 > 0:14:02And fasten it up nice and tight.
0:14:02 > 0:14:05Obviously, your grandma and my grandma wouldn't have done this.
0:14:05 > 0:14:08What would they have done? I wonder what they'd use. Just cloth?
0:14:08 > 0:14:09Just cloth, probably, yeah.
0:14:09 > 0:14:13So it goes, then, on to a tray, and then
0:14:13 > 0:14:17this is the real technological moment of Brian Turner, OK?
0:14:17 > 0:14:19So, that goes on top there.
0:14:19 > 0:14:22- And you need a brick! - Stick a brick on it.
0:14:22 > 0:14:24It just seems to work well with a brick.
0:14:24 > 0:14:26And you put that overnight
0:14:26 > 0:14:30and actually, I've got a piece here that I've done overnight,
0:14:30 > 0:14:33so you see the colours changed, it's got that nice flat shape
0:14:33 > 0:14:35so I can get a steak out of it.
0:14:38 > 0:14:40It's holding together as well.
0:14:40 > 0:14:45That is my only concern, to make sure it all holds well together.
0:14:45 > 0:14:47Lovely cold like this with piccalilli.
0:14:47 > 0:14:49Great if you want to heat it up in some of the stock.
0:14:49 > 0:14:52But what I want to do now is make a dressing.
0:14:52 > 0:14:54We start with some sweet sherry.
0:14:55 > 0:15:00And I've got some soy sauce here as well. Dark soy sauce.
0:15:00 > 0:15:02I've got some ginger.
0:15:03 > 0:15:07Dry ginger. This dressing's sounding very oriental, Brian.
0:15:07 > 0:15:11It is a bit because I wanted to make this dish slightly different.
0:15:11 > 0:15:13I've got some brown sugar to go in there.
0:15:13 > 0:15:15Squeeze of lemon juice, not too much.
0:15:15 > 0:15:18Just make sure I don't get too many pips in there.
0:15:18 > 0:15:20- And then a bit of oil. - What kind of oil?
0:15:20 > 0:15:23This is groundnut oil, it works. Vegetable oil works perfect.
0:15:24 > 0:15:26All got coatability...
0:15:26 > 0:15:29and then we get the pan nice and warm.
0:15:29 > 0:15:32And there are those of us who want some hot pepper sauce in there.
0:15:32 > 0:15:36- Yeah. I agree with that.- That's it. We've got that ready to go.
0:15:36 > 0:15:38- Can I taste it?- You can.
0:15:40 > 0:15:43- That is good. - Don't sound so surprised, lass.
0:15:43 > 0:15:48- No, because it's a dressing I never would've made.- It's meant to be good.
0:15:48 > 0:15:49You wouldn't use that as a salad dressing
0:15:49 > 0:15:52- because of the raw ginger in there.- Yeah.
0:15:52 > 0:15:53OK, so I'm going to cook this now.
0:15:53 > 0:15:55I've got to be careful to make sure it holds together.
0:15:55 > 0:15:57I mean, I think that looks fantastic.
0:15:57 > 0:15:59I'm really quite pleased with that.
0:15:59 > 0:16:01I think it's a grand piece of meat.
0:16:01 > 0:16:04It's got big flavours in there but it is different,
0:16:04 > 0:16:06the way we're doing it to the way people have traditionally...
0:16:06 > 0:16:10And you're leaving the fat in there which is, some people might say,
0:16:10 > 0:16:12"Oh, why aren't you cutting it out?"
0:16:12 > 0:16:14But that's part of the flavour, isn't it?
0:16:14 > 0:16:16A, the fat holds it together, and B, it's the flavour.
0:16:16 > 0:16:21I'm going to put this in my pan here.
0:16:21 > 0:16:22Now remember, it's cooked
0:16:22 > 0:16:28so all I need to do is make sure it's heated through.
0:16:29 > 0:16:32- And then I'll brush it with this marinade.- OK.
0:16:34 > 0:16:36- Right, while you're doing that... Miles?- Yes.
0:16:36 > 0:16:40- It's your meat. Are you impressed? - Really impressed at the moment.
0:16:40 > 0:16:43- He's not going to say any different. - I know, but I want to ask,
0:16:43 > 0:16:46Miles, have you ever seen brisket cooked like this?
0:16:46 > 0:16:47Never.
0:16:47 > 0:16:51I think the trick is to keep glazing it.
0:16:51 > 0:16:53Now, the texture will...
0:16:53 > 0:16:56Oh, look at that. Really pleased with that.
0:16:56 > 0:16:59Miles, this is a cheap cut, isn't it?
0:16:59 > 0:17:03- Yes, one of the cheapest cuts of meat.- How much is a brisket?
0:17:03 > 0:17:06Well, you can have it cut to any size, but about £8 a kilo.
0:17:06 > 0:17:08- So it is really cheap.- Yes.
0:17:09 > 0:17:11You have to be careful, because of the sugars in here,
0:17:11 > 0:17:15it will caramelise and burn so you just have to be sensible with it.
0:17:15 > 0:17:17We've got to serve something with it.
0:17:17 > 0:17:20I'm just going to serve a little broccoli salad with it.
0:17:20 > 0:17:22I've got some little gem lettuce here.
0:17:25 > 0:17:26Looking good.
0:17:26 > 0:17:29So, my dressing, I'm going to use some grain mustard
0:17:29 > 0:17:33because it's got little seeds in there which has got a great texture.
0:17:33 > 0:17:37And then I've got some sherry vinegar which will marry well
0:17:37 > 0:17:39with our sweet sherry there.
0:17:39 > 0:17:42And a bit of rapeseed oil.
0:17:42 > 0:17:46Four to one, I like to use. One of vinegar, or acid,
0:17:46 > 0:17:50to four of oil. Give it a whirl like that, that's looking good.
0:17:50 > 0:17:52And then a bit of salt.
0:17:52 > 0:17:53And a bit of pepper.
0:17:54 > 0:17:58And I'm going to put these leaves in here and give them a whirl.
0:17:58 > 0:18:02All I want to do now is, I've got some tenderstem broccoli here
0:18:02 > 0:18:06and I'm just going to make a little bit of broccoli salad.
0:18:06 > 0:18:08Florets, just lightly cut,
0:18:08 > 0:18:12and then just cut these into little pieces, so there's bags of it.
0:18:12 > 0:18:16What I'm going to do is make sure they're nicely covered
0:18:16 > 0:18:20and we'll stick those on the end so it will give it a bit of direction.
0:18:20 > 0:18:22Yeah.
0:18:22 > 0:18:25I'm going to put a bit more oil in there to make sure I've got enough.
0:18:25 > 0:18:27Salt and pepper.
0:18:27 > 0:18:30Make sure it's lovely seasoned. This is a smashing dish.
0:18:30 > 0:18:33You could do this on the barbecue if you wanted, outside.
0:18:33 > 0:18:36Well, it's a very quick dish to do. Provided you plan it the day before,
0:18:36 > 0:18:38actually finishing it off isn't that hard.
0:18:38 > 0:18:43You're so right, good food is all about good planning.
0:18:43 > 0:18:45Turn that off.
0:18:45 > 0:18:47Now you've got to be careful
0:18:47 > 0:18:54because it's starting to get soft, therefore it might just...
0:18:54 > 0:18:56But you want it warm all the way through.
0:18:56 > 0:18:59That is warm all the way through, that's looking good.
0:19:00 > 0:19:04- There you go.- Just a little brush with the marinade, not too much.
0:19:06 > 0:19:07So, there you have it, Janet.
0:19:07 > 0:19:12Glazed brisket steaks with a broccoli salad, just for you.
0:19:12 > 0:19:13Have a go, gal.
0:19:13 > 0:19:16Thank you. Oh, yeah. Look how it breaks up.
0:19:18 > 0:19:20Oh, it looks lovely.
0:19:20 > 0:19:23Well done meat is nice to have every now and then.
0:19:23 > 0:19:24Mmm.
0:19:27 > 0:19:32- I love the glaze.- I love the beef, and that bit of fat.
0:19:32 > 0:19:35- Try the glaze with a bit of broccoli salad.- This looks really good.
0:19:38 > 0:19:41- Terrific.- You would say if it wasn't, wouldn't you?
0:19:41 > 0:19:43- I would.- I suspect you would.
0:19:44 > 0:19:47But I'm feeling guilty because Miles is over there.
0:19:47 > 0:19:49Miles, come over and have some. Come on, all of you.
0:19:49 > 0:19:52- Come and join in. - It's fantastic. I've got to share it.
0:19:56 > 0:19:59Oh, that bit by the fat. Trust you to do that, I'm going to have that.
0:19:59 > 0:20:01That tastes great.
0:20:06 > 0:20:10- All right now, Miles. What do you reckon?- It's fantastic.
0:20:10 > 0:20:13- Really tender.- So are you tempted to try it?- Yeah.
0:20:13 > 0:20:18Yeah. I could easily sell it as well. I think it'd be really good.
0:20:18 > 0:20:21It is just finding different ways to sell a cheaper cut of meat.
0:20:21 > 0:20:22What do you think, guv'nor?
0:20:22 > 0:20:25I think it's excellent, it's really refreshing to see another cheaper
0:20:25 > 0:20:28cut of meat being cooked in a different way. I've never seen it
0:20:28 > 0:20:30cooked like this, and it's a really nice marinade as well.
0:20:30 > 0:20:34I've actually never cooked brisket at all, so I'm really impressed
0:20:34 > 0:20:37because it's not something I would've even thought of doing.
0:20:37 > 0:20:40But the question is would you be tempted to have a go at it,
0:20:40 > 0:20:43- or is it too much faffing for you? - No, actually, I think...yeah.
0:20:43 > 0:20:45It's all really good. The salad's lovely.
0:20:47 > 0:20:49'Your beef went down well, Brian.
0:20:49 > 0:20:52'So, you're going to have to pull out all the stops
0:20:52 > 0:20:53'for your celebratory dish.'
0:20:55 > 0:20:57'While Brian hunts for more ingredients,
0:20:57 > 0:21:02'I'm off to Wicken Fen, Britain's oldest nature reserve -
0:21:02 > 0:21:05'a place where Charles Darwin collected beetles back in the 1820s
0:21:05 > 0:21:09'when he was a Cambridge undergraduate.
0:21:09 > 0:21:11'Howard Cooper, from the National Trust,
0:21:11 > 0:21:13'has offered to take me on a tour.'
0:21:13 > 0:21:16Here we go, Janet. This is the Mayfly, which is going to
0:21:16 > 0:21:20take us for a trip down Wicken Lode into the heart of The Fens.
0:21:20 > 0:21:23- Nice to meet you.- Hi.- Step aboard. Sandy, our boatman today.
0:21:23 > 0:21:24Take a seat.
0:21:24 > 0:21:26'And surprise, surprise, it's another boat.
0:21:26 > 0:21:29'I'm just grateful Brian's not driving.'
0:21:29 > 0:21:31'I heard that, Janet.'
0:21:35 > 0:21:39Why is this particular part of The Fens so important?
0:21:39 > 0:21:40This is so important
0:21:40 > 0:21:43because it's one of the very last remnants of undrained Fenland.
0:21:43 > 0:21:48The Great Fen Basin once covered nearly 3,000 square kilometres from
0:21:48 > 0:21:51Norfolk, Suffolk, Cambridgeshire and Lincolnshire. A vast area.
0:21:51 > 0:21:54And it's all been drained apart from a few square kilometres
0:21:54 > 0:21:57of which Wicken's Sedge Fen is one of them.
0:21:57 > 0:22:00Tell me how Wicken Fen was preserved in the first place.
0:22:00 > 0:22:03Well, Victorian entomologists, and of course there's
0:22:03 > 0:22:05lots in Cambridge University, Darwin was there.
0:22:05 > 0:22:07They realised that when The Fens were being drained,
0:22:07 > 0:22:10that lots of wildlife species were just disappearing
0:22:10 > 0:22:12and they actually managed to convince the fledgling
0:22:12 > 0:22:15National Trust to buy some land so, in 1899,
0:22:15 > 0:22:19the National Trust paid £10 for two acres of the Fen.
0:22:19 > 0:22:21Now, the National Trust managed to acquire more land
0:22:21 > 0:22:25so, by the end of the last century, we had about 330 hectares.
0:22:27 > 0:22:29'Darwin would've been delighted.
0:22:29 > 0:22:34'That's over 815 acres preserved for his beloved wildlife.'
0:22:36 > 0:22:42Andy, what wildlife would've lived here before The Fens were drained?
0:22:42 > 0:22:43A wide variety of bird life.
0:22:43 > 0:22:45the people here would've lived by...
0:22:45 > 0:22:48wild fowling, fishing, eel catching.
0:22:48 > 0:22:51Eels especially were very important,
0:22:51 > 0:22:54hugely important part of the economy for hundreds of years, eels.
0:22:54 > 0:22:57In the old days, in medieval times, you could pay your taxes in eels.
0:22:57 > 0:23:02Really? So, going back to the Middle Ages, how did people live,
0:23:02 > 0:23:05given that it was so boggy and getting from one place to another
0:23:05 > 0:23:06must have been so difficult?
0:23:06 > 0:23:11It was difficult but The Fen did support communities. Wicken itself,
0:23:11 > 0:23:13there was a whole hamlet who lived and earned their living
0:23:13 > 0:23:17on The Fen here. They harvested sedge, they dug peat,
0:23:17 > 0:23:19did wild fowling and eel catching.
0:23:19 > 0:23:24- So they lived on the eels from the water, hunted the wild ducks.- Yeah.
0:23:24 > 0:23:27- What's the sedge?- The sedge is a very long thin blade.
0:23:27 > 0:23:32- It grows in the undrained Fen.- So it's not a reed?- It's not a reed, no.
0:23:32 > 0:23:36It was traditionally used as a roofing material and also as a fuel.
0:23:36 > 0:23:39They used to take it by boat to Cambridge University
0:23:39 > 0:23:41and it used to fire the furnaces there.
0:23:43 > 0:23:46So how important is it to keep pristine areas
0:23:46 > 0:23:49of wetland like this one?
0:23:49 > 0:23:51This is all that's left and, if this disappeared,
0:23:51 > 0:23:53a lot of the species that are here now would be gone for ever,
0:23:53 > 0:23:57so it's vital that we keep these areas open and expand them
0:23:57 > 0:24:02to make them more self sufficient, because the bigger this is,
0:24:02 > 0:24:04the more it looks after itself.
0:24:04 > 0:24:07Cambridge is a growing city, there's lots of housing development
0:24:07 > 0:24:11planned and these people need somewhere to come and recreate.
0:24:12 > 0:24:16The vision is that we expand Wicken Fen southwards,
0:24:16 > 0:24:19so, hopefully, in about 100 years or so,
0:24:19 > 0:24:21we'll be literally down to the outskirts of Cambridge.
0:24:25 > 0:24:30'I think I'm going to enjoy my peaceful boat ride a little longer.
0:24:34 > 0:24:35'But being the typical chef,
0:24:35 > 0:24:39'Brian just can't go more than an hour without getting into a kitchen.'
0:24:41 > 0:24:43'I've headed back into Cambridge to watch someone else
0:24:43 > 0:24:45'working hard for a change.
0:24:46 > 0:24:48'Daniel Clifford has been the chef-owner
0:24:48 > 0:24:52'of his two Michelin-starred restaurant for 16 years.
0:24:52 > 0:24:54'For him, local, seasonal produce is king.'
0:24:56 > 0:24:58- Chef, it's the first time I've been here.- First time, I know.
0:24:58 > 0:25:00- You should've been here a long... - I'm sorry, chef.
0:25:00 > 0:25:02Show us what you're going to cook us.
0:25:02 > 0:25:05So, basically, what we're going to do is a simple veloute,
0:25:05 > 0:25:08freshly cooked asparagus, poached hen's egg we've wrapped in potato
0:25:08 > 0:25:10and some smoked duck from a local smokery.
0:25:10 > 0:25:11- I hope you enjoy it.- Fantastic.
0:25:11 > 0:25:14Asparagus is about six miles away from here,
0:25:14 > 0:25:15a place called Burwash Manor.
0:25:15 > 0:25:18We wait till the season starts, it's got a short season,
0:25:18 > 0:25:19about six or eight weeks
0:25:19 > 0:25:22so to be honest this is the first time we've used it this year.
0:25:22 > 0:25:25So, really happy because we've been waiting for it to come in.
0:25:25 > 0:25:27So, basically all it is is a simple veloute.
0:25:27 > 0:25:29So we've got half an onion and half a garlic,
0:25:29 > 0:25:31that's just going to get sweated down.
0:25:31 > 0:25:33By veloute you mean it's slightly thickened?
0:25:33 > 0:25:37It's slightly thicker, so instead of putting potatoes in there,
0:25:37 > 0:25:40the actual vegetables are going to thicken it, so we reduce the amount
0:25:40 > 0:25:41of liquid that we put in to it.
0:25:41 > 0:25:43What we're adding is chopped asparagus.
0:25:43 > 0:25:46- This gets another sweat really quickly.- Yeah.
0:25:46 > 0:25:48Now we put the chicken stock.
0:25:48 > 0:25:52The idea behind this is it boils, seven minutes,
0:25:52 > 0:25:55and as soon as that seven minutes is off, I put the cream in, boil that
0:25:55 > 0:25:58for two minutes and then I blend it and I don't season it now,
0:25:58 > 0:26:01I season it afterwards because I need to season it when it's cold so I can
0:26:01 > 0:26:04add the lemon juice and that'll change the flavour of the asparagus.
0:26:04 > 0:26:06- Do you serve it hot or cold? - It's served hot,
0:26:06 > 0:26:12but what I do is pass it over ice so I keep that really green colour.
0:26:12 > 0:26:14That cooks for seven minutes, your water's on here.
0:26:14 > 0:26:17So, water's on now for poached eggs, just drop the eggs in,
0:26:17 > 0:26:19don't do too many.
0:26:19 > 0:26:21I think that's the secret, not too many,
0:26:21 > 0:26:24and it's just got this wonderful turnover of water,
0:26:24 > 0:26:26you don't need to do the stirring bit because it's already...
0:26:26 > 0:26:29And if the eggs are fresh enough, you'll get a beautiful...
0:26:29 > 0:26:31Which they obviously are. You don't have your own chickens?
0:26:31 > 0:26:33No, we don't.
0:26:33 > 0:26:36Right, so that's happening. Now I'm going to add the cream.
0:26:37 > 0:26:39So, no seasoning yet.
0:26:39 > 0:26:43That's also a good trick, is that. A lot of people season too early.
0:26:43 > 0:26:47- Then it's salty.- Yeah. - And that's the thing.
0:26:48 > 0:26:51Check the eggs, quickly. They go into the ice just to chill down.
0:26:51 > 0:26:56- Yeah.- So now, get this veloute in. Going to blend this really quickly.
0:27:02 > 0:27:05- It's a great colour. - Oh, it's beautiful.
0:27:05 > 0:27:06It's a natural product.
0:27:06 > 0:27:08So, now what I'm doing is passing it over ice.
0:27:08 > 0:27:11That ice will keep the chlorophyll of the asparagus.
0:27:11 > 0:27:13This is why it's called a veloute
0:27:13 > 0:27:16because it's actually thickened with the vegetables we've put into it.
0:27:16 > 0:27:20- It looks lovely, I have to say, and it's a lovely colour.- That's it.
0:27:20 > 0:27:21That's what we're looking for.
0:27:21 > 0:27:23So now, lemon juice.
0:27:23 > 0:27:25This is something that we've always done at Midsummer,
0:27:25 > 0:27:27it's a trick that I learned in France,
0:27:27 > 0:27:29we finish everything with lemon juice.
0:27:32 > 0:27:35- It brings that natural... - It brings, right at the back...
0:27:35 > 0:27:37- Another dimension, it's fantastic. - So, what I do now...
0:27:37 > 0:27:40I'm just going to write that down.
0:27:40 > 0:27:41That's a trade secret.
0:27:41 > 0:27:43So, what I do now just to check the seasoning,
0:27:43 > 0:27:47I always try a tiny bit more salt on the spoon.
0:27:48 > 0:27:50And if it's too salty there, I don't add any more salt to that.
0:27:50 > 0:27:53So it's absolutely perfect. So now the veloute's done.
0:27:53 > 0:27:57Now what we're going to do is we're going to wrap the poached eggs,
0:27:57 > 0:27:59- so the wrapping of the egg. - Wrapping of the egg?
0:27:59 > 0:28:02So, it's a poached egg which we wrap in potato.
0:28:02 > 0:28:06It's something that we've done at Midsummer for 15 years.
0:28:06 > 0:28:09So it goes really crispy because what I want is textures on the plate.
0:28:09 > 0:28:12Any particular potatoes? Local potatoes I assume.
0:28:12 > 0:28:15No, this is a chipper's choice,
0:28:15 > 0:28:18it's the best chipping potato that I can find.
0:28:18 > 0:28:22- We use two, we use this and we use a Maris Piper.- OK.
0:28:22 > 0:28:24As local as possible.
0:28:27 > 0:28:29- These machines... - They're amazing, eh?
0:28:29 > 0:28:32- Did you have one of these when you were training?- No, we didn't.
0:28:32 > 0:28:35- We didn't either.- We had the Japanese straight mandoline.- Yeah.
0:28:35 > 0:28:38We didn't even have mandolines when I was training,
0:28:38 > 0:28:40we had what they call a knife. Have you ever seen one?
0:28:40 > 0:28:42Yeah, it's just here for token value.
0:28:44 > 0:28:46So, now I take a nice poached egg.
0:28:49 > 0:28:51Trimmed up, they look lovely those, don't they?
0:28:51 > 0:28:55- Right, so we'll do this together. - Uh-oh, I could be in trouble now.
0:28:55 > 0:28:59- Pull up my sleeves now, eh?- Right, so take your egg. Yes, Chef.
0:28:59 > 0:29:01And all you do is take a strand like that and pull it up.
0:29:01 > 0:29:04Right, strand like that and pull it up, yeah.
0:29:04 > 0:29:07You take it and put your finger on it like that and we just work round.
0:29:09 > 0:29:13So, all we're doing is trying to make an elastic band ball.
0:29:13 > 0:29:14Oh, right.
0:29:14 > 0:29:17I've seen these in competitions but I've never made one.
0:29:17 > 0:29:20It's not as classical as I am, chef.
0:29:20 > 0:29:23- No, but we all learn something every day.- Don't we just, eh?
0:29:24 > 0:29:27I'm getting bored with this now, but I have to say, I'm quite pleased
0:29:27 > 0:29:31with the way that is, I just hope that's going to work out all right.
0:29:31 > 0:29:33- There you go, chef. - That's brilliant.- A Turner egg.
0:29:33 > 0:29:36We'll save that one for Janet, shall we?
0:29:37 > 0:29:41- We're going to crack on. So, there's our veloute.- Ready to reheat. Lovely.
0:29:41 > 0:29:43That's an asparagus puree,
0:29:43 > 0:29:47so basically this is the exact same process as this but less stock.
0:29:47 > 0:29:49Yeah, perfect.
0:29:49 > 0:29:52So we're going to put two spears of asparagus in the pan.
0:29:52 > 0:29:55- And that'll take how long to cook? - I reckon two minutes.- Perfect.
0:29:55 > 0:29:57Here, we've got two different types of smoked duck.
0:29:57 > 0:30:00This is the breast fillet which has had the fat taken off it
0:30:00 > 0:30:02and cut into lardons.
0:30:02 > 0:30:05And here, what I've got is the same but cut lengthways
0:30:05 > 0:30:09- so we've got this beautiful natural product.- Have you got plenty there?
0:30:09 > 0:30:11Yeah, I've got loads of this.
0:30:11 > 0:30:13It smells delicious.
0:30:14 > 0:30:16The fryer's ready.
0:30:16 > 0:30:18Want to use yours, or mine?
0:30:18 > 0:30:21- If I were you, chef, I'd put them both in.- Really?
0:30:21 > 0:30:22And see which comes out best?
0:30:25 > 0:30:28- Oh, pressure, Turner. Pressure. - Yeah. You've been there.
0:30:30 > 0:30:34I love the idea of those smoked duck lardons, nice and crisp.
0:30:34 > 0:30:36Just take them out.
0:30:38 > 0:30:41- So, they're ready. Now we're going to drop the eggs.- Yeah.
0:30:41 > 0:30:44So they go down. Puree goes in the bottom of the bowl.
0:30:45 > 0:30:46Nice and green.
0:30:47 > 0:30:50This gets swiped up the plate like that.
0:30:50 > 0:30:52And then this is burnt onion powder.
0:30:52 > 0:30:53Oh, right.
0:30:53 > 0:30:57All this is is onions that have been burnt on both sides
0:30:57 > 0:31:00but the centre has been left raw, and we dry them out in the oven.
0:31:00 > 0:31:03So, we get a sprinkle of that onto the powder like that.
0:31:03 > 0:31:06- It is quite bitter. - It is, but you don't need too much.
0:31:06 > 0:31:09With the sweetness of the asparagus, it works really well.
0:31:09 > 0:31:11A few lardons like that.
0:31:11 > 0:31:13It is quite artistic as well, Chef.
0:31:13 > 0:31:17- Of that there is no doubt.- Well, we try our best to make people happy.
0:31:17 > 0:31:20So, a few rings of smoked duck.
0:31:27 > 0:31:28There you go.
0:31:28 > 0:31:29Just pour that in there.
0:31:33 > 0:31:35Fantastic.
0:31:36 > 0:31:38JANET: 'I'm a massive fan of asparagus
0:31:38 > 0:31:41'so I can't wait to join Brian in tasting Daniel's dish.'
0:31:41 > 0:31:43- Hiya.- Chef.- Hi.
0:31:43 > 0:31:47So, this is Cambridgeshire asparagus with a veloute of asparagus.
0:31:47 > 0:31:50It's got a poached hen's egg we've wrapped in potato
0:31:50 > 0:31:52and some smoked duck form a local smokery.
0:31:52 > 0:31:54- I hope you enjoy it. - Thank you, chef. That's very kind.
0:31:54 > 0:31:57- Thank you.- I know how to do this because I've seen it done.
0:32:00 > 0:32:04- Terrific.- OK, my precious one, there you go. Lots of local produce.
0:32:04 > 0:32:09- Lots of different flavours. - Shall I taste the sauce first?
0:32:09 > 0:32:11A veloute of asparagus, local asparagus.
0:32:14 > 0:32:15Delicious.
0:32:15 > 0:32:18I could eat asparagus every day.
0:32:18 > 0:32:20I think I actually made this egg.
0:32:22 > 0:32:25Perfectly undercooked. Isn't that terrific?
0:32:25 > 0:32:28It's like a very sophisticated scotch egg.
0:32:31 > 0:32:34- It could be called a Cambridge egg. - A Cambridge egg.
0:32:36 > 0:32:38And can you taste a hint of bitterness at the back?
0:32:38 > 0:32:41- Just a little bit. - I've just had a bit of smoked duck.
0:32:41 > 0:32:43That's lovely, isn't it?
0:32:44 > 0:32:46And he puts a little burnt onion powder on there.
0:32:46 > 0:32:48Isn't British asparagus
0:32:48 > 0:32:51so much better than asparagus from anywhere else?
0:32:51 > 0:32:54I couldn't agree more and he only uses this asparagus
0:32:54 > 0:32:58when it grows outdoors. Six week season, that's it.
0:32:58 > 0:32:59I think that's brilliant.
0:32:59 > 0:33:02This is the kind of dish I really like to eat.
0:33:04 > 0:33:05And I know why.
0:33:05 > 0:33:07Because the colour of that, if it's dropping down your front,
0:33:07 > 0:33:09you won't see it too much.
0:33:11 > 0:33:13You can't beat Great British produce,
0:33:13 > 0:33:17and Daniel really took that asparagus to the next level.
0:33:24 > 0:33:27Daniel buys his asparagus from Burwash Manor,
0:33:27 > 0:33:30an organic farm just down the road in Barton.
0:33:30 > 0:33:33Here, they grow a variety of crops as well as farming
0:33:33 > 0:33:35a wide selection of animals.
0:33:36 > 0:33:39I'm interested in some of their rather special pigs,
0:33:39 > 0:33:43and farmer Matt Radford has kindly agreed to introduce us.
0:33:45 > 0:33:48So, what was the reason why you decided to go organic?
0:33:48 > 0:33:51Well, it was idealistic, really.
0:33:51 > 0:33:53We've done a lot of conservation for many years.
0:33:53 > 0:33:56My dad planted hedgerows and encouraged wildlife
0:33:56 > 0:33:58and it just seemed like the next step.
0:33:58 > 0:34:01He thought that the new millennium was a good time to do it.
0:34:01 > 0:34:03It seems a strange way to make a business decision
0:34:03 > 0:34:05but it's worked out quite well for us.
0:34:05 > 0:34:08So you based it on a new century, a new way of farming.
0:34:08 > 0:34:10Yeah, well, OLD way of farming really, I suppose.
0:34:16 > 0:34:19This is our latest litter of piglets in this sty here.
0:34:19 > 0:34:23These pigs are Essex Saddleback crossed with Duroc Boar,
0:34:23 > 0:34:25to give us a better meat.
0:34:25 > 0:34:27They're about ten days old so they'll be on the farm till they're
0:34:27 > 0:34:30about six months old and will go into the butcher's shop
0:34:30 > 0:34:31and be unique to us.
0:34:33 > 0:34:35The saddlebacks have got a nice story.
0:34:35 > 0:34:38- They're a maternal line called The Duchess which...- The Duchess?
0:34:38 > 0:34:43- Stop it!- I never said a word. - The Duchess, yes.
0:34:43 > 0:34:46My great, great grandfather bred Duchess Saddlebacks.
0:34:46 > 0:34:50Many years ago, there was a particularly good sow that was
0:34:50 > 0:34:54called Duchess someone or other, and so they bred from that line.
0:34:54 > 0:34:56We thought it had died out,
0:34:56 > 0:34:57but my sister came across a lady
0:34:57 > 0:35:01who'd found the last known Duchess sow in a petting zoo in Wales,
0:35:01 > 0:35:03so we tried to get hold of some.
0:35:03 > 0:35:06We got hold of several of her female offspring
0:35:06 > 0:35:08and that's what you see here.
0:35:08 > 0:35:12We think we've probably got the only Duchess Saddlebacks in the country.
0:35:13 > 0:35:16The Duchess pig were originally bred to be a bacon pig.
0:35:16 > 0:35:19They're very long so we get a lot of bacon.
0:35:19 > 0:35:22They've got a very high fat content. They grow very slowly.
0:35:22 > 0:35:23Don't you think that's changing?
0:35:23 > 0:35:25You're quite right, there was a moment
0:35:25 > 0:35:29when everybody said no fat, but actually we've realised,
0:35:29 > 0:35:32without the fat there is no flavour and it tastes like cardboard
0:35:32 > 0:35:35- if you're not careful. - Particularly pork.- Yeah.
0:35:36 > 0:35:39Do you think people misunderstand pigs because they think
0:35:39 > 0:35:41they're dirty and they're stupid, and they're neither?
0:35:41 > 0:35:44Yeah, I think that they're very clever creatures.
0:35:44 > 0:35:46They can get out of here very easily.
0:35:46 > 0:35:49You can see the barricades we have to build to control them.
0:35:50 > 0:35:52This pork sounds really delicious.
0:35:52 > 0:35:55Just talking about the rearing, I can't wait to cook with it.
0:35:55 > 0:35:57Good. Well, I can't wait to taste it.
0:36:00 > 0:36:04Time for Brian to see if he can pull off his taste of Cambridgeshire.
0:36:04 > 0:36:07I've rounded up some willing volunteers from the farm
0:36:07 > 0:36:09to help try his dish.
0:36:09 > 0:36:13'I'm going to cook a Cambridgeshire pork fillet with bacon and apples
0:36:13 > 0:36:16'and pan-fried, locally grown chard.
0:36:16 > 0:36:18'I do hope they like it.'
0:36:18 > 0:36:22We have got some fantastic local produce for our celebration dish.
0:36:22 > 0:36:24For all these... Just look at those wonderful, smiling faces.
0:36:24 > 0:36:27Expectant, Brian.
0:36:27 > 0:36:31We've got some local bacon, and then we've got local cider, apple juice.
0:36:31 > 0:36:36This is a local pork fillet. Now, it is not from a Duchess, so you're OK.
0:36:36 > 0:36:39Yeah, I haven't noticed any missing body parts.
0:36:39 > 0:36:43Now, Brian. This is Tyler. Now you work on the farm.
0:36:43 > 0:36:44What do you do here?
0:36:44 > 0:36:47Mike Radford, the farmer here has very kindly rented me three acres
0:36:47 > 0:36:51just down the road there where I grow a variety of vegetables,
0:36:51 > 0:36:52some of which I've brought here today.
0:36:52 > 0:36:56- Some salad mix and some rainbow chard.- Lovely rainbow chard.
0:36:56 > 0:36:59It looks so great when it's growing, doesn't it?
0:36:59 > 0:37:01It does, and I'm doing it all organically up there as well,
0:37:01 > 0:37:02same as the rest of the farm.
0:37:02 > 0:37:05Perfect, my pans are getting hot, it's time to kick off.
0:37:05 > 0:37:07Right, see you later, Tyler. You can taste it.
0:37:07 > 0:37:10Now, I've chosen fillet of pork because it's lovely,
0:37:10 > 0:37:12it's quick, it's tender.
0:37:12 > 0:37:14My piece of preference would probably be a leg,
0:37:14 > 0:37:16long slow roasted, but today...
0:37:16 > 0:37:20- Look at the hunger etched on their faces.- You're quite right.
0:37:20 > 0:37:24This just very quickly peels off, does that skin.
0:37:24 > 0:37:27You don't want to throw all the fat away, keep a little bit there.
0:37:27 > 0:37:31I'm going to cut it into 3oz, in old money.
0:37:31 > 0:37:32And I'm going to bash these out.
0:37:32 > 0:37:37Now, I've got a rolling pin, so now I'm in charge, OK?
0:37:37 > 0:37:40Not for long, I hasten to add.
0:37:40 > 0:37:44Very carefully tap it. It's a lovely soft meat.
0:37:45 > 0:37:49There it is. Fine. Got the frying pan on here,
0:37:49 > 0:37:50bit of olive oil.
0:37:50 > 0:37:52In they go now.
0:37:53 > 0:37:55- Will they shrink much?- Not a lot.
0:37:55 > 0:37:56So, the trick with this...
0:37:56 > 0:38:00- treat it like a lady.- Brian, you're cooking a piece of pork,
0:38:00 > 0:38:02not making love to something!
0:38:02 > 0:38:04I'm treating this with love, care and attention.
0:38:04 > 0:38:07But the trick is not to move it about too much
0:38:07 > 0:38:09and try and turn it over.
0:38:09 > 0:38:10See, that's not quite ready.
0:38:10 > 0:38:12And once again, keep it underdone.
0:38:12 > 0:38:16I know it's pork but fillet of pork is fine, keep it medium rare.
0:38:16 > 0:38:17So whilst that's on there,
0:38:17 > 0:38:20I'm going to quickly chop up some apples.
0:38:20 > 0:38:22I'm just going to cut it into batons.
0:38:24 > 0:38:26OK, how we looking? Right, now let's turn these.
0:38:26 > 0:38:29You can see it's starting to boil a bit when I've turned it over.
0:38:29 > 0:38:31I really don't want them to cook any more.
0:38:36 > 0:38:39So let's put those apples, quickly...
0:38:40 > 0:38:42..in there.
0:38:44 > 0:38:47See, all the sediment from the pork now is just gathering
0:38:47 > 0:38:49round those apples.
0:38:49 > 0:38:51I've got this wonderful bacon here.
0:38:51 > 0:38:54And then we're going to cut that up.
0:38:54 > 0:38:57Cut into similar shaped pieces to the apple.
0:38:59 > 0:39:00I'm putting plenty in here
0:39:00 > 0:39:03because I think the whole thing works well together.
0:39:03 > 0:39:06So we'll put those in there.
0:39:06 > 0:39:09We've lost a lot of the fat now, it's in the apple,
0:39:09 > 0:39:11but it doesn't really matter
0:39:11 > 0:39:16because we've got bacon here which has its own wonderful fat in there.
0:39:16 > 0:39:19Right, so whilst that's just frying there,
0:39:19 > 0:39:22we've got the three major elements. We've got our fillet of pork,
0:39:22 > 0:39:26we've got our apples, we've got our bacon in there all coming together.
0:39:26 > 0:39:27So let me just turn this one on.
0:39:27 > 0:39:30Put a bit of butter in there, not a lot.
0:39:31 > 0:39:34- I'm going to put a few shallots in there.- Yeah.- Or chopped onions.
0:39:34 > 0:39:36Just a little bit.
0:39:37 > 0:39:40It's coming on nicely. That looks good.
0:39:40 > 0:39:43Now let's have a look at this wonderful rainbow chard
0:39:43 > 0:39:44of our mate over there.
0:39:44 > 0:39:47So, just the bigger ones we're going to put in there.
0:39:47 > 0:39:50Then we're just going to stew the leaves very quickly
0:39:50 > 0:39:52when we're ready to go.
0:39:52 > 0:39:53OK, so bacon's now ready.
0:39:56 > 0:39:57I've still got a bit of sediment in there.
0:39:57 > 0:39:59I've got all that flavour of smoked bacon
0:39:59 > 0:40:01so I want to just get that into the sauce.
0:40:01 > 0:40:06I've got some local apple juice, local cider and some chicken stock.
0:40:06 > 0:40:08- OK.- So I've married those together,
0:40:08 > 0:40:11and reduced it down to get a concentration of flavour.
0:40:11 > 0:40:13I've already done that, I've cheated a little bit.
0:40:13 > 0:40:15Just to get that...
0:40:16 > 0:40:19So now with a hot pan, we put these in here
0:40:19 > 0:40:21and stew them down a little bit.
0:40:21 > 0:40:23That's all we're really going to do.
0:40:23 > 0:40:26I'm going to season it with a bit of nutmeg, just like you would spinach.
0:40:27 > 0:40:29Mind your fingers on here. These things are bloomin' sharp.
0:40:31 > 0:40:33A little bit of butter in there.
0:40:35 > 0:40:39And I found here some chervil in the farm store. I do like chervil.
0:40:39 > 0:40:41I just like something green in there.
0:40:41 > 0:40:43So just that little bit. Parsley will do.
0:40:43 > 0:40:48That's ready to go, so we're looking almost perfect.
0:40:48 > 0:40:50What I'm going to do quickly, the juice coming out of the meat,
0:40:50 > 0:40:52you mustn't lose that.
0:40:52 > 0:40:57I'm just going to sit this in there. It's nice and hot.
0:40:57 > 0:41:01Here we've got these wonderful salad leaves that you've grown, Tyler.
0:41:01 > 0:41:04- Picked this morning. - Yes.- Couldn't be any fresher.
0:41:04 > 0:41:07Local asparagus and a bit of dressing.
0:41:07 > 0:41:10The chard's got lovely colour, I have to say.
0:41:11 > 0:41:12Really nice flavours.
0:41:13 > 0:41:15So, we take the pork.
0:41:19 > 0:41:21Put the chervil in the sauce.
0:41:23 > 0:41:24Oh, lovely.
0:41:24 > 0:41:28Apple and bacon is going to go right down the middle.
0:41:30 > 0:41:32Our taste of Cambridge on a plate.
0:41:32 > 0:41:36Fillet of pork with smoked bacon, apples and a cider sauce.
0:41:38 > 0:41:41- Right.- Come on, then, tell us what you think, lady.
0:41:47 > 0:41:50That pork is absolutely sensational.
0:41:50 > 0:41:52It's good, isn't it?
0:41:52 > 0:41:56I can see you can wait no longer. Come and taste it, please.
0:41:56 > 0:41:58- Tyler, you better come up. - Have you got forks?
0:41:58 > 0:42:02I've got forks, I'm ready. Come round this way.
0:42:04 > 0:42:07- You liked it?- Mmm, perfect.- Perfect.
0:42:07 > 0:42:10- I think you've done the piggies justice.- Thank you, sir.
0:42:12 > 0:42:15Nicky and Emily, you provided the cider and the apple juice.
0:42:15 > 0:42:18- That's right, yes.- I thought the cider was dry, just how I like it.
0:42:18 > 0:42:20Lovely, great flavour.
0:42:20 > 0:42:22But what do you think of the pork and the sauce with it?
0:42:22 > 0:42:24- You going to have a go? - Yeah, definitely.
0:42:24 > 0:42:27- We were just talking about that. - Yeah, we'll do that tonight.
0:42:27 > 0:42:29- Definitely, yeah.- Fantastic. Thank you very much.
0:42:38 > 0:42:40Well, what a journey we've been on.
0:42:40 > 0:42:43It started on the rooftops of Cambridge, gloomy day.
0:42:43 > 0:42:47- Then we did punting. - We met Daniel Clifford. Wonderful.
0:42:47 > 0:42:52- I went out on The Fens.- And that beef on The Fens was fantastic.
0:42:52 > 0:42:56Medallions of pork with local apples, local bacon.
0:42:56 > 0:42:59It's been a great day, but for me, I think we just cracked it.
0:42:59 > 0:43:02That was a taste of Cambridge on a plate.