0:00:02 > 0:00:04He's Brian Turner.
0:00:04 > 0:00:06And she's Janet Street-Porter.
0:00:06 > 0:00:10I'm passionate about walking, these feet have taken me the length
0:00:10 > 0:00:13and breadth of Great Britain.
0:00:13 > 0:00:16I've been privileged to cook all round the world,
0:00:16 > 0:00:20but it's Britain that I love, fabulous produce,
0:00:20 > 0:00:23great ingredients, right here on the doorstep.
0:00:23 > 0:00:27We're joining forces to explore Britain's rich heritage.
0:00:27 > 0:00:32And the landscape that's given us such wonderful produce.
0:00:32 > 0:00:34He's in charge of the food.
0:00:34 > 0:00:37And guess what? She's in charge of everything else.
0:00:37 > 0:00:39This is...
0:00:39 > 0:00:41A Taste Of Britain.
0:00:46 > 0:00:48On today's show, we're exploring
0:00:48 > 0:00:52my beautiful home county of West Yorkshire.
0:00:52 > 0:00:56'It's a scenic corner of the country that's home to
0:00:56 > 0:00:58'Ilkley Moor, the Rhubarb Triangle...'
0:00:58 > 0:01:00Well, I'll tell you, this is so attractive,
0:01:00 > 0:01:02it's beautiful, is this, I can't wait to cook with it.
0:01:02 > 0:01:07'And some of the finest, and fastest, venison in the country.'
0:01:07 > 0:01:08That's fantastic!
0:01:08 > 0:01:12'I indulge my love of fine architecture, exquisite
0:01:12 > 0:01:15'furniture and pork pies.'
0:01:15 > 0:01:17Do you know what? I want to cry.
0:01:17 > 0:01:19Lovely colour, just what you want.
0:01:19 > 0:01:20Yeah, absolutely.
0:01:20 > 0:01:23'One of the region's most celebrated chefs works wonders with some
0:01:23 > 0:01:26'West Yorkshire produce.'
0:01:26 > 0:01:29Brian, that's what I like, fabulous vegetable on a plate.
0:01:29 > 0:01:32'And, after tasting our way around the region...'
0:01:32 > 0:01:34That tastes lovely.
0:01:34 > 0:01:38'..I take Brian to one of the county's most stunning stately homes.'
0:01:38 > 0:01:41'Where I cook up my taste of West Yorkshire,
0:01:41 > 0:01:43'hoping to get a local seal of approval.'
0:01:43 > 0:01:46Ladies and gentlemen, there is the venison dish!
0:01:46 > 0:01:49Thank you very much.
0:01:56 > 0:02:01What I love about this part of Yorkshire is the amazing contrasts.
0:02:01 > 0:02:04You've got stately homes like Harewood House with
0:02:04 > 0:02:07interiors by Adams, and Chippendale furniture,
0:02:07 > 0:02:09right near big urban conurbations like Leeds.
0:02:09 > 0:02:13Then you've got fabulous Wentworth Castle with its listed gardens
0:02:13 > 0:02:15right near Wakefield.
0:02:15 > 0:02:17The great thing about Wentworth Castle, for me,
0:02:17 > 0:02:20is like this great county, it's got some great game in it,
0:02:20 > 0:02:23lovely deer there. Just 50 miles that way there's a wonderful
0:02:23 > 0:02:26coastline, bags of fish,
0:02:26 > 0:02:30and, of course, we've got rhubarb like nobody has.
0:02:30 > 0:02:33Yeah, this is the home of the world's most prolific rhubarb
0:02:33 > 0:02:37growers, and I think we ought to explore lots of ways to use
0:02:37 > 0:02:40rhubarb, because rhubarb is one of those things that people get
0:02:40 > 0:02:41stuck in a groove with.
0:02:41 > 0:02:44They make rhubarb crumble, they made rhubarb stewed for dessert,
0:02:44 > 0:02:47I want to know other things I can do with rhubarb.
0:02:47 > 0:02:50Trust me, I've got a great dish just for you, using rhubarb.
0:02:50 > 0:02:52You'll love it.
0:02:52 > 0:02:53You sure about that?
0:02:53 > 0:02:54You'll love it.
0:02:54 > 0:02:56HE LAUGHS
0:03:02 > 0:03:05'I'm taking Brian on a hike to the unspoilt village of
0:03:05 > 0:03:08'Heath and a lovely historic pub.'
0:03:09 > 0:03:12'The best place to start for a taste of West Yorkshire is with
0:03:12 > 0:03:14'a real local classic.'
0:03:14 > 0:03:17And the views are fantastic.
0:03:17 > 0:03:21This pub, I remember it, it's a really cosy pub.
0:03:21 > 0:03:23We might as well go in.
0:03:23 > 0:03:25Yeah, go on, then, doll, I'll follow you.
0:03:25 > 0:03:30'The Kings Arms, in a terrace of old wool merchants' houses,
0:03:30 > 0:03:33'is hailed the most authentic pub in Yorkshire,
0:03:33 > 0:03:37'so where better to enjoy a taste of Yorkshire's finest?'
0:03:38 > 0:03:42'Actually, Janet, it's a bit early for real ale, even for me,
0:03:42 > 0:03:45'but it's never too early for a proper pudding.'
0:03:45 > 0:03:48Did you know that the Dalesman magazine had a survey?
0:03:48 > 0:03:52This was the number one icon of Yorkshire: Yorkshire pudding.
0:03:52 > 0:03:55Voted for by people in Yorkshire.
0:03:55 > 0:03:57Exactly, do you know where it beat?
0:03:57 > 0:03:59What?
0:03:59 > 0:04:01- It beat the Dales, you live in the Dales.- Yes.
0:04:01 > 0:04:04It beat Whitby Abbey, it beat York Minster, Geoffrey Boycott.
0:04:04 > 0:04:06Do you know what that tells me?
0:04:06 > 0:04:08That Yorkshire people are just governed by their stomach
0:04:08 > 0:04:12and the bigger the item going into it, the better.
0:04:16 > 0:04:20What's impressive about this is it's nice and crunchy,
0:04:20 > 0:04:22and it's not soggy, and I
0:04:22 > 0:04:25have tremendous problem doing Yorkshire puddings. Maybe it's
0:04:25 > 0:04:28because I'm not from Yorkshire and I've just spent a lot of time here.
0:04:28 > 0:04:31- Help...- How do you get them...? - Help is at hand.
0:04:31 > 0:04:32How do you get them crisp?
0:04:32 > 0:04:34- You need beef dripping.- Yeah.
0:04:34 > 0:04:36Individual muffin tins.
0:04:36 > 0:04:40Put some oil in there and get them as hot as you can get them.
0:04:40 > 0:04:42We were taught at college, blue, almost into flames.
0:04:42 > 0:04:45So you make the mixture, let it sit for a while, beat it again,
0:04:45 > 0:04:48into a jug and as soon as it's hot enough, really like that.
0:04:48 > 0:04:52Da, da, da, da, fill them all three-quarters full, 40 minutes.
0:04:52 > 0:04:54If you've got an oven with a glass door, perfect,
0:04:54 > 0:04:57you don't need to look at them, you can just look through.
0:04:57 > 0:05:00If you've got an Aga, you fall on your knees and pray?
0:05:00 > 0:05:02If you've got an Aga, you use the oven next to it.
0:05:02 > 0:05:05But, no, no, I'm sure they work fantastic in an Aga.
0:05:05 > 0:05:07No, it's so hit-and-miss!
0:05:07 > 0:05:11And the trick is, I think, that after about 40 minutes,
0:05:11 > 0:05:13when they're all up and starting to get nice and brown,
0:05:13 > 0:05:15just turn them over, so that...
0:05:15 > 0:05:17Turn them over?!
0:05:17 > 0:05:18Listen, turn them over...
0:05:18 > 0:05:20God, you interfere with them?
0:05:20 > 0:05:24We turn them over so it just dries out the bottom a little bit.
0:05:24 > 0:05:27But this to me, it's a lovely starter is this, and...
0:05:27 > 0:05:29- Starter?- Yeah, and of course...
0:05:29 > 0:05:31This is a main meal to us down south.
0:05:31 > 0:05:34But it's a Sunday lunch, so you have this and you chat,
0:05:34 > 0:05:37and then you wait five minutes before you go and get the other
0:05:37 > 0:05:39stuff out and then just take your time, nice and slowly.
0:05:39 > 0:05:41So you have Yorkshire pudding before,
0:05:41 > 0:05:44- then you have the roast meat with the Yorkshire pudding.- Yeah.
0:05:44 > 0:05:46If you haven't had a heart attack and stretchers haven't
0:05:46 > 0:05:50been brought in, you have another Yorkshire pudding with jam.
0:05:50 > 0:05:51HE LAUGHS
0:05:54 > 0:05:59'Our next regional favourite is something Janet actually grows herself.'
0:05:59 > 0:06:04'But not on the massive scale they have in this region, though, Brian.
0:06:04 > 0:06:08'We're meeting one of Yorkshire's top rhubarb producers,
0:06:08 > 0:06:14'Simon Dobson, whose family have been growing the stuff for generations.'
0:06:14 > 0:06:16So I know Yorkshire's famous for rhubarb,
0:06:16 > 0:06:20but how long has it grown in this part of Britain?
0:06:20 > 0:06:22Late 1800s, early 1900s.
0:06:22 > 0:06:25So on this particular field, where we're stood today, we, as
0:06:25 > 0:06:30a family, have probably been growing certainly since the early 1900s.
0:06:30 > 0:06:31So this is the rhubarb that
0:06:31 > 0:06:34if we go down to the supermarket we'll be buying in bundles?
0:06:34 > 0:06:37- You would, but not necessarily the larger sticks.- Yeah.
0:06:37 > 0:06:41The more tender colourful sticks in the middle, here.
0:06:41 > 0:06:43So do you have to harvest it all by hand,
0:06:43 > 0:06:46if you're going around selecting the right ones?
0:06:46 > 0:06:48We do, yes. Obviously, the people will come through here with
0:06:48 > 0:06:51a harvesting rig and they will select
0:06:51 > 0:06:54the straighter, cleaner sticks with the most colour
0:06:54 > 0:06:56and leave behind these sticks.
0:06:56 > 0:06:58And what about these leaves?
0:06:58 > 0:07:01Leaves are poisonous, so we chop the leaves off and leave that fork, but
0:07:01 > 0:07:05the leaves are discarded and left to go back to the soil for compost.
0:07:05 > 0:07:07Now, I'm going to cook with this today,
0:07:07 > 0:07:10so what I'm looking for, if you'd be able to help me, this is...
0:07:10 > 0:07:13I don't know if this fits in with you, but for me,
0:07:13 > 0:07:15- see that's just a lovely colour, is that.- Yeah.
0:07:15 > 0:07:17- These are obviously young shoots. - Yes.
0:07:17 > 0:07:20Well, this is so attractive, beautiful, is this,
0:07:20 > 0:07:25- I can't wait to cook with it, so let's go, boy!- Excellent.
0:07:28 > 0:07:32'Before I show Janet my dish, let's meet a man who Simon says
0:07:32 > 0:07:37'does something rather special with his beloved rhubarb.'
0:07:37 > 0:07:39'Judging from the sign,
0:07:39 > 0:07:42'I've a sneaking suspicion it involves cheese.
0:07:42 > 0:07:46'And you know how much I hate the idea of fruit in cheese, Brian.'
0:07:46 > 0:07:47Hello.
0:07:47 > 0:07:49Richard.
0:07:49 > 0:07:52- Nice to meet you, Brian.- Simon Dobson sent us down here for the rhubarb that you cook.
0:07:52 > 0:07:55- Right, yeah, Simon. - He's a mate of yours, I believe?
0:07:55 > 0:07:57Yeah, we use Simon's rhubarb in just about anything
0:07:57 > 0:08:00you can think of, particularly his cheese.
0:08:00 > 0:08:02I'm not a huge fan of fruit
0:08:02 > 0:08:07and cheese together or cheese with bits of fruit in it.
0:08:07 > 0:08:08Right, OK.
0:08:08 > 0:08:10But it's interesting, you see,
0:08:10 > 0:08:12cos, actually, right now, quince jelly...
0:08:12 > 0:08:14- Yes.- Yes!
0:08:14 > 0:08:17..figs, grapes, we all serve with cheese and actually it works very well together.
0:08:17 > 0:08:22Because I was so turned off by that cheese that has lumps of cranberries in it.
0:08:22 > 0:08:25or bits of pineapple. It's so disgusting!
0:08:25 > 0:08:28The whiter-looking cheese is the Ruby Gold, that's with ewe's
0:08:28 > 0:08:30milk and it's got a layer of the rhubarb running through the centre.
0:08:30 > 0:08:32It's an amazing flavour.
0:08:32 > 0:08:34We'll let the cheese do the talking.
0:08:34 > 0:08:36The best way is to taste.
0:08:37 > 0:08:38What do you reckon?
0:08:41 > 0:08:42- Do you know what?- It's good.
0:08:42 > 0:08:44You've nearly persuaded me.
0:08:44 > 0:08:47This is a lovely cheese.
0:08:47 > 0:08:51Now, the other thing we want to know is you do other things with rhubarb as well, don't you?
0:08:51 > 0:08:53Oh, we do, we're rhubarb mad, yeah.
0:08:53 > 0:08:55- What about this...? - Walk this way, yeah.
0:08:55 > 0:08:58The rhubarb pie, it's one of our favourites, one...
0:08:58 > 0:09:00one of our best selling pies is this one, but it's, erm...
0:09:00 > 0:09:05- Look, I'm halfway over the counter. - Yes, no, hold...hang on a sec.
0:09:05 > 0:09:08You see, I might be a bit iffy about rhubarb and cheese,
0:09:08 > 0:09:12but the whole idea of a rhubarb pork pie...
0:09:12 > 0:09:19There, have a taste of that. It's got a layer of rhubarb and sweet chilli jam just under the crust.
0:09:19 > 0:09:22And we've got a surprise later, actually, you'll like this.
0:09:22 > 0:09:23Look at that.
0:09:23 > 0:09:27Life is full of surprises. I'm going to take that.
0:09:27 > 0:09:29We don't want that.
0:09:31 > 0:09:33What do you think to this?
0:09:33 > 0:09:37Fantastic pastry for kick-off. I like the kick of the chilli.
0:09:37 > 0:09:40So you eat the gorgeous crumbly pastry,
0:09:40 > 0:09:44- then you've got the luscious pork.- Yeah.
0:09:44 > 0:09:46The sweetness of the rhubarb.
0:09:46 > 0:09:48and then the kick of the chilli at the end.
0:09:48 > 0:09:50This is an international winner.
0:09:50 > 0:09:54'So fruit in pies gets the blessing of the duchess.'
0:09:54 > 0:09:56Can I buy a few?
0:09:56 > 0:09:58Er...
0:09:58 > 0:09:59I don't often say that.
0:09:59 > 0:10:02I didn't hear you, you whispered it, say it out loud.
0:10:02 > 0:10:06I would like to buy some of these gorgeous rhubarb pork pies.
0:10:06 > 0:10:10To stop all embarrassment, we've got a surprise for you. Just bear with me a second.
0:10:10 > 0:10:12You haven't got any money with you.
0:10:12 > 0:10:15I'm sorry, I haven't got a handbag.
0:10:15 > 0:10:16There we are.
0:10:16 > 0:10:18Oh, my goodness me, look at that!
0:10:18 > 0:10:20- Oh!- That might keep you going for a while.
0:10:20 > 0:10:23Do you know what? I want to cry.
0:10:23 > 0:10:26No-one has ever given me a pork pie with my name on it.
0:10:26 > 0:10:29I'll tell you what, you could almost go...
0:10:29 > 0:10:31Brian, we don't want you to go without...
0:10:31 > 0:10:33Oh, God, you made one for him?
0:10:33 > 0:10:36- These are both rhubarb and sweet chilli as well.- Fantastic, eh?
0:10:36 > 0:10:38- Oh, look at that.- You're welcome.
0:10:38 > 0:10:43'That was the most fantastic use of rhubarb I've ever seen!
0:10:43 > 0:10:47'But Brian reckons he can top that with his rhubarb recipe.
0:10:47 > 0:10:50'I bet it won't have my name on it, though.'
0:10:50 > 0:10:51'What do you mean, Janet?
0:10:51 > 0:10:53'This dish has your name all over it.
0:10:53 > 0:10:57'It's a pan-fried mackerel fillet with rhubarb batons
0:10:57 > 0:10:59'and toasted fennel seeds.'
0:11:02 > 0:11:05Janet, we are, what, 50 miles from the coast now?
0:11:05 > 0:11:06Yeah.
0:11:06 > 0:11:09And there's 100 miles of wonderful coastline,
0:11:09 > 0:11:11so we've got some great mackerel here today.
0:11:11 > 0:11:14Fresh fish, one of those fishes that you have to eat fresh
0:11:14 > 0:11:16but really tasty for those of us that love it.
0:11:16 > 0:11:21- I've caught it many times, Brian. - I've heard that, but doctors can cure it, don't worry about it.
0:11:21 > 0:11:22SHE LAUGHS
0:11:22 > 0:11:24It's a nice looking fish, isn't it, eh?
0:11:24 > 0:11:27- Yeah, you can always tell by the eyes and the head.- Absolutely right.
0:11:27 > 0:11:31But I've actually got it filleted, cos it is quite messy to fillet it at home, you have to wash them...
0:11:31 > 0:11:33I don't ever eat it filleted,
0:11:33 > 0:11:36I always cook it with the head on, but as it's you, Brian...
0:11:36 > 0:11:38So we are 50 miles from the coast
0:11:38 > 0:11:41- and we're 50 yards from the rhubarb fields.- Yeah.
0:11:41 > 0:11:43So we're going to combine the two.
0:11:43 > 0:11:47- Remember that lots of people like mackerel and gooseberry?- Yeah.
0:11:47 > 0:11:49We're going to do mackerel and rhubarb.
0:11:49 > 0:11:53So the first thing I'm going do, I'm going to put some white wine and some white wine vinegar.
0:11:53 > 0:11:54Bring it up to the boil.
0:11:54 > 0:11:58And then we're going to pickle it in a nice, pleasant kind of way.
0:11:58 > 0:12:01By that, I mean not a big, stringent one, just very lightly done,
0:12:01 > 0:12:04and then we'll cook it after about 20 minutes.
0:12:04 > 0:12:06So, salt in there, cos it's a pickling liquor.
0:12:06 > 0:12:08Is that like soused herring?
0:12:08 > 0:12:11Exactly like soused herring, you're absolutely right, dear.
0:12:11 > 0:12:13So I've got that in there, salt in there.
0:12:13 > 0:12:15I got some star anise.
0:12:15 > 0:12:17And we've got a few peppercorns in there
0:12:17 > 0:12:21and a little bit of lemon rind, and bring that up to the boil.
0:12:21 > 0:12:23OK, so now we're going to deal with this mackerel.
0:12:23 > 0:12:25Here's the quick tip
0:12:25 > 0:12:27for a lot of people. These bones in here,
0:12:27 > 0:12:29these pin bones need to come out.
0:12:29 > 0:12:31So you just cut down to the skin,
0:12:31 > 0:12:34but not through the skin and then, very carefully...
0:12:34 > 0:12:36Pull it out.
0:12:36 > 0:12:40Forefinger and thumb and just pull the whole thing out.
0:12:40 > 0:12:43- Yeah.- And you get rid of all the bones, so you can eat everything.
0:12:43 > 0:12:46I think that really is quite important for a lot of people.
0:12:46 > 0:12:48They get a bit worried about bones.
0:12:48 > 0:12:49We don't need to do that.
0:12:49 > 0:12:52So we've got the pickling liquor, bring it up to the boil,
0:12:52 > 0:12:55- it's just coming up to the boil nicely.- Yeah. - And then pour it over the top,
0:12:55 > 0:12:58and just let it sit in there for 20 minutes or so.
0:12:58 > 0:13:00So that goes...quickly.
0:13:00 > 0:13:03You don't have to cool it down first?
0:13:03 > 0:13:06No, no, no, because what I want to do is I want to get that pickling
0:13:06 > 0:13:10liquor in there, flavour-wise, and it'll just part-cook the fish.
0:13:10 > 0:13:13So let's get a pan on to get that nice and hot.
0:13:13 > 0:13:17But I did say that what we're going to serve with this,
0:13:17 > 0:13:21of course, is our rhubarb, so let's light that up.
0:13:21 > 0:13:24So this liquor is actually curing it.
0:13:24 > 0:13:27Exactly right, that's exactly right. It's sousing it.
0:13:27 > 0:13:28Yeah, like rollmops.
0:13:28 > 0:13:31What I don't want to do, I don't want to make it pickled.
0:13:31 > 0:13:33- No.- It's just lightly soused, OK?
0:13:33 > 0:13:34So that's on the go there.
0:13:34 > 0:13:37Now we need to deal with our rhubarb.
0:13:37 > 0:13:38So a bit of butter.
0:13:38 > 0:13:42I can't believe you're making a rhubarb sauce with butter!
0:13:42 > 0:13:46I have recently joined the church of butter and I use it everywhere.
0:13:46 > 0:13:47Yeah.
0:13:47 > 0:13:50I've got some grated ginger. Ginger and rhubarb is another...
0:13:50 > 0:13:54classic combination that goes well together. So that goes in here now.
0:13:54 > 0:13:57I'm going to put a little bit of sugar in there.
0:13:57 > 0:14:00I can always add to it, but I just really want it to
0:14:00 > 0:14:03just to stew that a little bit.
0:14:03 > 0:14:06We are in the middle of the Rhubarb Triangle, so we must
0:14:06 > 0:14:08actually cook with rhubarb.
0:14:08 > 0:14:10I like this red-coloured stuff.
0:14:10 > 0:14:13The problem is it does tend to lose its colour a bit
0:14:13 > 0:14:15when you're actually cooking it.
0:14:15 > 0:14:18What I want to do, I want to make like a little jam,
0:14:18 > 0:14:19- but not too much, as a sauce.- Yeah.
0:14:19 > 0:14:22Reduce it down, cook it down. Puree it up.
0:14:22 > 0:14:25You say it's a jam, but it's not like a real rhubarb...
0:14:25 > 0:14:29you have to put something else in, like crab apples or apples,
0:14:29 > 0:14:32to give it a bit of body.
0:14:32 > 0:14:33- A bit of pectin.- Yeah.
0:14:33 > 0:14:35A bit of setting up, That's absolutely right.
0:14:35 > 0:14:38Jam-making's a great skill that has actually been
0:14:38 > 0:14:39lost by a lot of people.
0:14:39 > 0:14:44So, what I want to do is, I want to cook this down to a puree, as I say.
0:14:44 > 0:14:48I just want to do a few little batons...
0:14:48 > 0:14:52- Yeah.- ..that are nice and crispy and look good.
0:14:52 > 0:14:55Now, I want this to sauce consistency.
0:14:55 > 0:14:58But I also want the colour, and it loses a bit of colour, so here's
0:14:58 > 0:15:00the trick. This is grenadine.
0:15:01 > 0:15:04And that goes in there and it'll just give it this lovely
0:15:04 > 0:15:07shade of red that we really want back again now.
0:15:07 > 0:15:10So that's coming together, just put a drop more in there.
0:15:10 > 0:15:13What do you think to that? See? Look.
0:15:13 > 0:15:17That's a good tip, cos I've put orange juice in to try
0:15:17 > 0:15:20- and keep the colour, that IS good. - Yeah, that works as well.
0:15:20 > 0:15:23So, over here, I've got the pan on, I've got a bit of oil on.
0:15:23 > 0:15:25Just going to dry these off a little bit.
0:15:27 > 0:15:30So, just to make sure that the oil
0:15:30 > 0:15:32stops them sticking.
0:15:34 > 0:15:36The truth is,
0:15:36 > 0:15:38I think that's such a lovely colour
0:15:38 > 0:15:40and it now becomes very delicate,
0:15:40 > 0:15:42so we don't want to ruin the skin.
0:15:42 > 0:15:44So what I'm going to do to counteract that,
0:15:44 > 0:15:46which you won't like...
0:15:46 > 0:15:48- I've got a bit of oil in there. - But it's an oily fish!
0:15:48 > 0:15:50Well, exactly, that's fine.
0:15:50 > 0:15:52It's an oily fish and you're adding more butter!
0:15:52 > 0:15:56No, no, it's an oily fish so I'm adding butter, not MORE butter.
0:15:56 > 0:15:59But the reason I'm doing that is I just want to get this flavour.
0:15:59 > 0:16:02- Don't you want crispy skin, then? - No, I'm quite happy not to,
0:16:02 > 0:16:06- not on this. When you baste it now, which I'm doing.- Yeah.
0:16:06 > 0:16:10You just get that shine on it and I think that's really what you want.
0:16:10 > 0:16:12OK, so we're looking good now.
0:16:12 > 0:16:17So now, last thing I'm going to do, I'm going to put this in here
0:16:17 > 0:16:19and then turn it off.
0:16:19 > 0:16:22- All I'm doing is taking off the crack of it.- Yeah.
0:16:22 > 0:16:26But I don't want it to cook through. These fillets are looking fantastic.
0:16:26 > 0:16:28- So, what I'm just going to do quickly...- Yeah.
0:16:28 > 0:16:31- ..put a little bit in the middle...- Yeah.
0:16:31 > 0:16:33..just to hold it all together.
0:16:34 > 0:16:37Just put a little bit of this.
0:16:37 > 0:16:39So that's salt in there.
0:16:42 > 0:16:44- A bit of olive oil.- Yeah.
0:16:44 > 0:16:45Some wonderful micro herbs,
0:16:45 > 0:16:48or whatever you can get, just to give it a little bit of...
0:16:48 > 0:16:51- Yeah.- ..a little bit of excitement to the plate.
0:16:51 > 0:16:53OK, so that's lovely on there.
0:16:53 > 0:16:55The trouble with us chefs, we always want to do
0:16:55 > 0:16:57that little bit extra.
0:16:59 > 0:17:00I've got some fennel seeds,
0:17:00 > 0:17:04so give a really nice smell to the dish.
0:17:04 > 0:17:09I've got half a lemon, I just add a bit of lemon juice in there.
0:17:09 > 0:17:11Take it off the heat, so you have no...
0:17:12 > 0:17:15..flaring up. Lovely.
0:17:15 > 0:17:17I've got some chopped parsley.
0:17:19 > 0:17:20Here we go.
0:17:22 > 0:17:25And I'm just going to now quickly
0:17:25 > 0:17:27pour that over the top.
0:17:27 > 0:17:31Gives it a wonderful smell, lightly soused mackerel
0:17:31 > 0:17:35from the North Sea with some real Rhubarb Triangle rhubarb.
0:17:35 > 0:17:38Brilliant, right, let's taste it.
0:17:44 > 0:17:47The mackerel tastes very, very good.
0:17:47 > 0:17:50- Very fresh.- I like that little trick with the fennel seeds,
0:17:50 > 0:17:53- I collect them out of my garden. - Oh, right.
0:17:53 > 0:17:57The combination of the rhubarb and the mackerel is very, very good.
0:17:57 > 0:17:59- It's good, isn't it, that?- Mm.
0:17:59 > 0:18:02That, for me, is A Taste Of Britain in Yorkshire.
0:18:04 > 0:18:08Who would have thought a sweet rhubarb jam with fish would work?!
0:18:15 > 0:18:18The lovely rolling countryside in West Yorkshire is the perfect
0:18:18 > 0:18:21place to graze, not just sheep, but game.
0:18:23 > 0:18:25There's some great venison reared locally
0:18:25 > 0:18:29in a truly spectacular setting and I think it might be just what
0:18:29 > 0:18:32Brian needs for his celebratory dish.
0:18:32 > 0:18:35I've sent Brian off to the stunning 18th century
0:18:35 > 0:18:39Wentworth Castle in Stainborough.
0:18:39 > 0:18:43Complete with neoclassical folly, the castle is set in the only
0:18:43 > 0:18:47Grade 1 listed landscape and parkland in South Yorkshire.
0:18:47 > 0:18:51It's the perfect setting for venison farmer Richard Elmhirst
0:18:51 > 0:18:53to rear his herd of deer.
0:18:53 > 0:18:56These animals are notoriously shy, but Richard's deer manager,
0:18:56 > 0:18:59Terry Shaw, reckons he can call them over.
0:18:59 > 0:19:02Well, this is where we see how masterful you are, if you can
0:19:02 > 0:19:05get those beasts from over there to here, I will take my hat off to you.
0:19:05 > 0:19:09- Well, we'll get you an 'at. - THEY LAUGH
0:19:09 > 0:19:13- Right then, let's try to get the girls over.- OK.- Go get them.
0:19:13 > 0:19:16- Come on! - HE SHOUTS
0:19:17 > 0:19:20- HE WHISTLES - Come on!
0:19:20 > 0:19:23- And those are red deer, are they? - They're red deer.
0:19:23 > 0:19:26Are they like sheep - when a couple hear the voice
0:19:26 > 0:19:29and start coming, will the rest of them follow?
0:19:29 > 0:19:31Yes, they'll get one or two lead animals.
0:19:31 > 0:19:34Here they come. They're stampeding,
0:19:34 > 0:19:37I'm all right here, aren't I? I'm not going to get run over?
0:19:39 > 0:19:41- Come on!- That's fantastic.
0:19:41 > 0:19:44Look, they're not even following the path, he's coming, er...
0:19:44 > 0:19:45He's coming through the reeds.
0:19:45 > 0:19:47Coming straight through the reeds.
0:19:49 > 0:19:52- Is that a white one in the middle there?- Yes, there's one white one.
0:19:52 > 0:19:55- An albino.- Yeah. They're just losing their winter coat now,
0:19:55 > 0:19:59- so they look a bit moth-eaten. - Right, yeah, yeah.
0:19:59 > 0:20:01Is this just a slightly braver one, is this?
0:20:01 > 0:20:05No, this is the one that was hand reared. Come along, girls.
0:20:05 > 0:20:08HE WHISTLES
0:20:08 > 0:20:10And how often do you feed them like this?
0:20:10 > 0:20:13Well, once the grass gets away, just enough to keep them tame.
0:20:13 > 0:20:15If they were to get out at any time, we need to be able to
0:20:15 > 0:20:17whistle them in, like you've seen.
0:20:17 > 0:20:20- If anybody whistles, will they respond?- No, no.- No.
0:20:20 > 0:20:23The whistle is what I've always whistled to them,
0:20:23 > 0:20:26- from the day they were born. - Oh, right, so they recognise it?
0:20:26 > 0:20:30Yeah, it's just... and it calms them a little bit.
0:20:30 > 0:20:33The secret with farmed deer is you don't want any stress,
0:20:33 > 0:20:36because eventually we're going to eat some of them.
0:20:36 > 0:20:39- Yeah.- And, er, that's the important part about it.
0:20:39 > 0:20:42And this is public land, so the public are allowed to walk
0:20:42 > 0:20:45through here, there aren't incidents, are there?
0:20:45 > 0:20:48- We're keeping our fingers crossed, Brian.- Right.
0:20:48 > 0:20:50With public access, you can't afford any dangers.
0:20:50 > 0:20:54Even the stag that we have in here, he will avoid people, as opposed
0:20:54 > 0:20:59to some of the other stags that would stalk people and get them.
0:20:59 > 0:21:02And what we did over a period of time, we...I watched the deer and
0:21:02 > 0:21:06I've studied the deer and everything that was aggressive were removed.
0:21:06 > 0:21:09Yeah, so, Richard, you've been at this for a lot of years now.
0:21:09 > 0:21:11What is it about this meat
0:21:11 > 0:21:15and this wildlife that actually turns you on, you really enjoy?
0:21:15 > 0:21:19Well, they're such wonderful animals to work with.
0:21:19 > 0:21:21I warn farmers who are thinking of doing it,
0:21:21 > 0:21:25cos we run courses for them, I say, "Look out, cos it's catching.
0:21:25 > 0:21:30"If you get working with deer, you'll never want to give it up."
0:21:30 > 0:21:33And as a meat, it's something we've been
0:21:33 > 0:21:36eating for 30,000 years in Northern Europe.
0:21:36 > 0:21:39Archaeological digs show that deer bones are the main meat
0:21:39 > 0:21:42and it ticks all the boxes for health, cos you've got
0:21:42 > 0:21:48a third of the fat of chicken, iron, good protein, very tender
0:21:48 > 0:21:52and you guys cook it so well, that it's a pleasure to eat it.
0:21:52 > 0:21:55The thing I think about it is that it's actually...
0:21:55 > 0:21:58it's a really tasty meat, it's got a lovely texture.
0:21:58 > 0:22:01They've asked me to cook a celebration dish that
0:22:01 > 0:22:04represents all that's good about the Taste Of Britain
0:22:04 > 0:22:07in this part of the world, and if you don't mind, I think some
0:22:07 > 0:22:10racks of venison would be perfect.
0:22:10 > 0:22:12Well, we'll see what we can do for you, then.
0:22:12 > 0:22:15- Fantastic, well, let's go and see if we can get them.- OK.
0:22:23 > 0:22:26A few miles down the road is the spa town of Ilkley,
0:22:26 > 0:22:30home to Michelin starred restaurant, The Box Tree.
0:22:30 > 0:22:33Head chef, Simon Gueller has promised to show me
0:22:33 > 0:22:36his version of a taste of West Yorkshire.
0:22:36 > 0:22:40Locally reared lamb with beautiful summer vegetables,
0:22:40 > 0:22:43and everything is grown within a ten mile radius.
0:22:43 > 0:22:46- Morning, Chef.- Good morning.- You all right, lad?- Yeah, good to see you.
0:22:46 > 0:22:50- Good man.- Just getting some local lamb prepped.
0:22:50 > 0:22:52Are you going to cook it differently to the way we would
0:22:52 > 0:22:55- normally cook this? - Yeah, absolutely, well,
0:22:55 > 0:22:58what we're going to do is we're going to use a modern technique,
0:22:58 > 0:23:00water bath technique, and we're going to infuse it
0:23:00 > 0:23:04with the herbs and some garlic, and a little bit of olive oil.
0:23:04 > 0:23:07And then we'll cook it through and then you take it out
0:23:07 > 0:23:09and then you put the colour on at the end.
0:23:11 > 0:23:13Take a...
0:23:13 > 0:23:14flat pack bag.
0:23:16 > 0:23:18Just put a little bit of tinfoil
0:23:18 > 0:23:19over the end of the bones
0:23:19 > 0:23:21and that'll just stop them
0:23:21 > 0:23:23from going through the bag.
0:23:23 > 0:23:26- I was going to ask you the logic in that.- Yeah.
0:23:26 > 0:23:28But it's to stop it piercing.
0:23:28 > 0:23:30Absolutely, yeah. Right.
0:23:30 > 0:23:32OK, I'll seal that up in the bag.
0:23:32 > 0:23:36SUCTION MOTOR RUNS
0:23:36 > 0:23:38So, you've taken all the air out of that.
0:23:38 > 0:23:41Yeah, that's it, nice tidy little package.
0:23:41 > 0:23:43- So that goes into the water-bath... - Yeah.
0:23:43 > 0:23:45..which is set at 62 degrees.
0:23:48 > 0:23:50Lovely vegetables, where exactly do they
0:23:50 > 0:23:52come from, most of these?
0:23:52 > 0:23:54A lot of the vegetables, like these carrots,
0:23:54 > 0:23:57we have them grown for us at Harewood House.
0:23:57 > 0:23:59They look wonderful, so what happens next?
0:23:59 > 0:24:01I'm just going to quickly cut them up
0:24:01 > 0:24:04into nice sort of restaurant size pieces.
0:24:04 > 0:24:07And this is what we as youngsters, well,
0:24:07 > 0:24:09we still call turning potatoes?
0:24:09 > 0:24:12- Yes.- And as youngsters, they used to give you a sack of potatoes
0:24:12 > 0:24:16- and say, turn the potatoes, do you remember that?- They did, yeah.
0:24:16 > 0:24:20I mean, I was keen, I'd go home and I would buy potatoes...
0:24:20 > 0:24:24- Yeah- ..and I would sit at home with the knife and turn potatoes.
0:24:24 > 0:24:26The fennel.
0:24:26 > 0:24:28Take off the woody bits.
0:24:28 > 0:24:30I'm going to cook them whole, like that.
0:24:30 > 0:24:31I might cut them down
0:24:31 > 0:24:33after they're cooked,
0:24:33 > 0:24:35but just to keep them together.
0:24:35 > 0:24:39These are lovely little vine tomatoes.
0:24:39 > 0:24:41We just cut them in half, a little bit of garlic,
0:24:41 > 0:24:43a little bit of thyme and olive oil,
0:24:43 > 0:24:44put them on the tray,
0:24:44 > 0:24:48about 20 minutes, just to dry them out and concentrate the flavour.
0:24:48 > 0:24:52The lettuce, we'll just chuck these in with the vegetables
0:24:52 > 0:24:55right at the last minute.
0:24:55 > 0:24:57So the potatoes will go into
0:24:57 > 0:24:58a pan of water,
0:24:58 > 0:25:01a little bit of butter,
0:25:01 > 0:25:05a little bit of water in there and pepper.
0:25:05 > 0:25:07OK.
0:25:07 > 0:25:09So pan of boiling salted water,
0:25:09 > 0:25:12we're just going to just quickly blanch the veg off.
0:25:12 > 0:25:16These go in for four minutes. The fennel about three or four minutes.
0:25:16 > 0:25:19The potatoes are on,
0:25:19 > 0:25:21the sauce, we've got reducing down,
0:25:21 > 0:25:24just to concentrate the flavour a bit.
0:25:24 > 0:25:28OK, so, they go out,
0:25:28 > 0:25:30straight into the iced water.
0:25:31 > 0:25:34OK, so carrot had about two or three minutes in there.
0:25:34 > 0:25:38The colour looks fantastic and it keeps in all the nutrients,
0:25:38 > 0:25:41- lovely colour, just what you want. - Yeah, absolutely.
0:25:41 > 0:25:42Well, the lamb should be done,
0:25:42 > 0:25:44so if you could drain the vegetables for me...
0:25:44 > 0:25:48- Yeah.- ..onto here. I'll get the lamb.- Yes, Chef.
0:25:53 > 0:25:58We've got the lamb, what we need to do now, just snip the bag open.
0:26:02 > 0:26:05Take the lamb out, remove all the bits that we don't need...
0:26:05 > 0:26:08- Yeah.- The herbs have all nicely infused.- Into the meat there.
0:26:08 > 0:26:11Into the meat.
0:26:11 > 0:26:14We'll just dab off the juices on the outside.
0:26:14 > 0:26:17That's medium rare all the way through.
0:26:17 > 0:26:21Now the great thing about this technique, the fat renders
0:26:21 > 0:26:22down almost instantly,
0:26:22 > 0:26:26- because it's cooked to a certain temperature.- Oh, right, of course.
0:26:26 > 0:26:28MEAT SIZZLES
0:26:28 > 0:26:31There's no doubt that lamb is...
0:26:31 > 0:26:34- we do have some great lamb in this country.- Absolutely.
0:26:34 > 0:26:38I think if Yorkshire had to have its own dish,
0:26:38 > 0:26:40I think it would have to be lamb.
0:26:40 > 0:26:42- You can see how quickly that... - Yeah, absolutely.
0:26:42 > 0:26:45Almost like it's been in the oven for 40 minutes.
0:26:45 > 0:26:48So once you've coloured all that, are you ready to serve up now, or...
0:26:48 > 0:26:50Yeah, we still let it rest
0:26:50 > 0:26:54for about five minutes, just to let the meat relax.
0:26:56 > 0:27:01- Just put that in a warm place.- Yeah. - So we take some butter.- Love it.
0:27:01 > 0:27:03Put a little bit of olive oil in there as well.
0:27:04 > 0:27:06Just take a little bit of water.
0:27:09 > 0:27:10You just drain all the vegetables...
0:27:12 > 0:27:15..that have all been pre-blanched.
0:27:15 > 0:27:17And my carrots go in there.
0:27:17 > 0:27:19Lovely.
0:27:19 > 0:27:23And throw in a bit of lettuce and that just steams.
0:27:23 > 0:27:25Tomatoes.
0:27:25 > 0:27:27In there. Confit tomatoes.
0:27:29 > 0:27:31- Lovely.- They go in there.
0:27:31 > 0:27:34OK, we take the lamb and we're going to...
0:27:34 > 0:27:37I don't look at the bones, I kind of look at the lamb.
0:27:37 > 0:27:39I'm just going straight down the middle...
0:27:40 > 0:27:42..like that.
0:27:44 > 0:27:46That does look good, Chef, I have to say!
0:27:49 > 0:27:53OK, so we take the vegetables...
0:27:58 > 0:28:01Take the lamb, goes into the...
0:28:01 > 0:28:04into the middle of the plate.
0:28:05 > 0:28:07To finish it off...
0:28:09 > 0:28:11..just a little bit of lamb jus.
0:28:13 > 0:28:15Some olive oil.
0:28:15 > 0:28:17A tiny bit of rock salt on the lamb,
0:28:17 > 0:28:19a little bit on there,
0:28:19 > 0:28:24- and that's it, and that would be the dish all ready to go.- Fantastic.
0:28:24 > 0:28:28Simon's best end of Yorkshire lamb with locally grown vegetables
0:28:28 > 0:28:29looks delicious.
0:28:29 > 0:28:33- It's a shame I've got to share it, really.- Here we go, sir.
0:28:33 > 0:28:37- Thank you VERY much. - There's your lamb.- Thank you.
0:28:37 > 0:28:40Thank you, Chef, good on you. It looks good, don't you think?
0:28:40 > 0:28:45Brian, that's what I like, a lot of fabulous vegetables on the plate.
0:28:45 > 0:28:48- Keep that in mind, please. - I've written it down.
0:28:48 > 0:28:53- Right, I'm going to tuck in.- OK, help yourself to a cutlet.- Yeah.
0:28:53 > 0:28:55- Do you like your meat underdone? - Very.
0:28:56 > 0:28:59It's lovely and tender. Straight through.
0:29:02 > 0:29:06Do you know, he cooked that in a water-bath, in a sealed envelope
0:29:06 > 0:29:09for about 35 minutes, and then coloured it outside.
0:29:09 > 0:29:12It's definitely not the way I would have done it,
0:29:12 > 0:29:14but it is actually...it's tender,
0:29:14 > 0:29:18it's got a nice texture, it's full of flavour, that is perfect, that.
0:29:18 > 0:29:21What I like about cooking it like that is that the fat tastes
0:29:21 > 0:29:23- really good.- Yeah.
0:29:23 > 0:29:25And there's not a lot of fat left on the meat,
0:29:25 > 0:29:27but it really adds to the flavour.
0:29:29 > 0:29:33I like the way he's done the vegetables,
0:29:33 > 0:29:36because they're cooked, but they're crunchy.
0:29:36 > 0:29:39There's one thing I can't stand is a soggy vegetable.
0:29:39 > 0:29:42Do you know why? It reminds me of my mother.
0:29:42 > 0:29:44HE LAUGHS
0:29:44 > 0:29:47It is lovely and it's a great representation
0:29:47 > 0:29:50of Yorkshire products, is that. Delicious.
0:30:01 > 0:30:05Simon's vegetables were grown in the grounds of historic Harewood House,
0:30:05 > 0:30:10which is where Brian will be cooking his celebration of West Yorkshire.
0:30:10 > 0:30:14I've gone on ahead to make sure I get my fix of history
0:30:14 > 0:30:17and architecture at this magnificent stately home.
0:30:19 > 0:30:22Harewood House is a neoclassical mansion that sits
0:30:22 > 0:30:25amidst acres and acres of parkland.
0:30:28 > 0:30:33Now it looks natural, but in fact every bit of it was man-made,
0:30:33 > 0:30:35designed by Capability Brown.
0:30:35 > 0:30:40And linking the two, we have this superb terrace and steps designed by
0:30:40 > 0:30:45Sir Charles Barry, who also created these fabulous formal gardens.
0:31:04 > 0:31:07This magnificent long gallery
0:31:07 > 0:31:10represents Thomas Chippendale's biggest commission,
0:31:10 > 0:31:14and he designed and made most of the furniture in it.
0:31:23 > 0:31:26There are side tables, the lamp bearers, the chairs,
0:31:26 > 0:31:30and most extraordinary of all, look up,
0:31:30 > 0:31:33these look like velvet curtains,
0:31:33 > 0:31:37but they're incredibly clever, because it's a total artifice.
0:31:37 > 0:31:41Chippendale carved each and every one out of wood.
0:31:41 > 0:31:46And on the opposite wall, a very impressive collection of early
0:31:46 > 0:31:48Renaissance paintings -
0:31:48 > 0:31:51probably one of the finest collections in the UK.
0:31:56 > 0:32:00The 77-foot-long gallery ceiling is covered with exquisite
0:32:00 > 0:32:04decoration, depicting Greek Gods and Goddesses
0:32:04 > 0:32:08surrounded by a multitude of animals, urns and flowers.
0:32:11 > 0:32:14It's such a brilliant room, I'd love to have a party in it.
0:32:18 > 0:32:20Sadly, we're not allowed to have a party indoors,
0:32:20 > 0:32:23but the weather's so lovely, we've set our kitchen up
0:32:23 > 0:32:26outside for Brian's celebratory dish.
0:32:26 > 0:32:30I've decided for my taste of West Yorkshire to cook
0:32:30 > 0:32:32a rack of Richard's locally reared venison,
0:32:32 > 0:32:37with braised chicory, which is also known as Belgian endive.
0:32:37 > 0:32:40We've got some fantastic venison that Richard gave us.
0:32:40 > 0:32:42It's quite bigger than I thought it would be.
0:32:42 > 0:32:45It's red deer and it is a good weight, which is fantastic.
0:32:45 > 0:32:48But the first thing I need to, I want to seal it well,
0:32:48 > 0:32:52so I'm going to seal it in the pan here, a bit of local rapeseed oil.
0:32:52 > 0:32:55- I love that rapeseed oil. - It's good, isn't it, eh?- Yeah.
0:32:55 > 0:32:57There's no fat on it at all, Brian.
0:32:57 > 0:32:59No, none at all, normally if there's a bit of fat,
0:32:59 > 0:33:01you try and render the fat off.
0:33:01 > 0:33:03- Yeah.- But I still want to get a good colour.
0:33:03 > 0:33:07- So that when it goes in here, it comes out nicely presented.- Yeah.
0:33:07 > 0:33:09So, we're going to serve a rack of venison.
0:33:09 > 0:33:11I'm going to serve it with some endives.
0:33:11 > 0:33:14I'm going to serve it with a bit of red wine sauce.
0:33:14 > 0:33:17It's a really simple dish, but get a big,
0:33:17 > 0:33:20good bit of colour there, get a bit of salt and pepper on.
0:33:20 > 0:33:23Not a lot, but enough.
0:33:25 > 0:33:27And I'm going to turn it over then, to do the other side,
0:33:27 > 0:33:30so I know I've got a decent colouring on it.
0:33:30 > 0:33:34But I've also got some flavour in the pan. So just...
0:33:34 > 0:33:37pick it up.
0:33:37 > 0:33:38- Just look at that colour.- Yeah.
0:33:38 > 0:33:41- Can you see the colour already? - Yeah.- Fantastic. And it smells good.
0:33:41 > 0:33:43You're not cooking it, you're just sealing it.
0:33:43 > 0:33:45We're just sealing it to start with
0:33:45 > 0:33:47and then we're going to cook it on this machine over here.
0:33:47 > 0:33:49So leave that for a couple more minutes.
0:33:49 > 0:33:52Right, whilst that's happening, over here I've got a pan here
0:33:52 > 0:33:54and I've got these onions well coloured now.
0:33:54 > 0:33:55- Yeah.- OK, so...
0:33:55 > 0:33:58And I won't ask what you're cooking those in cos I think
0:33:58 > 0:34:01- I know the answer.- No, you don't, it's in rapeseed oil already.
0:34:01 > 0:34:03Little bits of veg that you've got left.
0:34:03 > 0:34:06Celery goes in there, odds and sods that you've got left,
0:34:06 > 0:34:08just chop them, fantastic, bags of flavour in there.
0:34:08 > 0:34:11- Yeah.- And if you had any trimmings from the meat,
0:34:11 > 0:34:13you'd put those in there as well, get a good colour
0:34:13 > 0:34:17and get bags of flavour, so that's on its way now.
0:34:17 > 0:34:20- So I'm going to cook this and I'm going to baste it with sage.- Yeah.
0:34:20 > 0:34:23Lovely local sage. I'm going to make the red wine sauce in here,
0:34:23 > 0:34:26and over here I've got some braised endive.
0:34:26 > 0:34:29We'll come back to those in a minute, but they're already cooked.
0:34:29 > 0:34:30So you poached those?
0:34:30 > 0:34:33- They're braised, so they're in chicken stock...- Yeah.
0:34:33 > 0:34:35..a wee bit of butter, salt and pepper.
0:34:35 > 0:34:37- But you cooked that in the oven? - Cook them in the oven, yeah.
0:34:37 > 0:34:40Take about 30 minutes. OK.
0:34:40 > 0:34:43Let's just have another check of this, see how we're doing.
0:34:43 > 0:34:47Now they're probably going to take about 15 to 20 minutes to cook,
0:34:47 > 0:34:49but please remember, like everything,
0:34:49 > 0:34:54keep them underdone, you can always put it back on, you can't change it.
0:34:54 > 0:34:56So with that in mind, I've got a couple on the go here,
0:34:56 > 0:34:59they've been going for about 20 minutes, just look at that now.
0:34:59 > 0:35:01- Oh, yeah, fantastic. - That's looking great.
0:35:01 > 0:35:03Leave that for a few more seconds.
0:35:03 > 0:35:05I'm going to put this in here, however.
0:35:07 > 0:35:09What I'm going to do now,
0:35:09 > 0:35:11just really so you can see it.
0:35:11 > 0:35:13I'm going to take those out into here.
0:35:13 > 0:35:15This is only to hold it, for no other reason
0:35:15 > 0:35:18and I'm going to chop some sage up.
0:35:19 > 0:35:20Lovely sage leaves.
0:35:23 > 0:35:27OK, that's to go now with my butter.
0:35:27 > 0:35:30So I'm going to put that over here, it's just a little bit of butter.
0:35:30 > 0:35:33But what I also want, I want the stalks I wouldn't use...
0:35:33 > 0:35:35- Yeah.- ..to go into my sauce.
0:35:35 > 0:35:39Get full power on that now and I'm going to put some red wine in there.
0:35:39 > 0:35:42Now this is the moment when you have to check that the products...
0:35:42 > 0:35:44are proper products.
0:35:44 > 0:35:47We know that the venison's fantastic, the veg is...
0:35:47 > 0:35:50Yeah, I know where you're coming, so have a swig and get over with.
0:35:50 > 0:35:53Just going to check the product, OK. Just to see if it's, er...
0:35:56 > 0:36:00- I think I'll...- Oh, no, second opinions we don't need.
0:36:00 > 0:36:04- Take it from the... Love it, there you go.- Oh!- You can have that.
0:36:04 > 0:36:07Right, so we put that in, I want to reduce it down to a syrup...
0:36:07 > 0:36:10- Yeah.- ..a bit of chicken stock to make our sauce.
0:36:10 > 0:36:12Over here then, back to this.
0:36:12 > 0:36:16I put my sage, chopped sage, into some melted butter.
0:36:16 > 0:36:20And I'm just going to now just baste it a little bit with butter,
0:36:20 > 0:36:23just get a bit of flavour to get that sage on there.
0:36:23 > 0:36:26And all I'm going to do now, I'm going to take this off,
0:36:26 > 0:36:28put it to one side and let it sit.
0:36:28 > 0:36:31- Remember what I said about keeping things underdone.- Yeah.
0:36:31 > 0:36:35I reckon this is going to be perfect.
0:36:35 > 0:36:39Let me turn that down a bit and get this pan on here.
0:36:39 > 0:36:40Now, I'm using the pan
0:36:40 > 0:36:43because it's still got the flavour of the venison in there,
0:36:43 > 0:36:47a bit of the sage in there, so we want to keep all that here, and
0:36:47 > 0:36:52that'll help us as we move on with our braised endive.
0:36:52 > 0:36:55How long do you reduce that stock for?
0:36:55 > 0:36:58Well, it is a-piece-of-string syndrome, is this,
0:36:58 > 0:37:00it's as long as you can, as long as you want.
0:37:00 > 0:37:03- Yeah.- If you can reduce it to a syrup and you've got time...- Yeah.
0:37:03 > 0:37:04..then fantastic.
0:37:04 > 0:37:07If I hadn't already put the oil in there, I could have taken
0:37:07 > 0:37:10this pan off, put it in here and it will just disappear very quickly.
0:37:10 > 0:37:12- Yeah.- The concentrated flavour.
0:37:12 > 0:37:14These things are all about real flavour at the end of the day.
0:37:14 > 0:37:16And no matter how good they look,
0:37:16 > 0:37:19as you know, it's really what they taste...it's all about, so...
0:37:19 > 0:37:20You can't really rush that.
0:37:20 > 0:37:23No, no, well, we will a little bit, but you're right, we can't.
0:37:23 > 0:37:26But you watch what I do in a second, so, OK, so...
0:37:26 > 0:37:28a bit of chicken stock in there.
0:37:28 > 0:37:31Chicken stock is fairly neutral and works well, you don't
0:37:31 > 0:37:33really want something overpowering.
0:37:33 > 0:37:36Belgian endive, these are. Do you like bitter things?
0:37:36 > 0:37:41I grow endives, I grow the Italian chicory, the round ones
0:37:41 > 0:37:43and actually they stay in the ground all winter long.
0:37:43 > 0:37:47Is that cos they're frightened of coming out to your house?
0:37:47 > 0:37:50No, it's because that's what they do and they respond well to frost.
0:37:50 > 0:37:52Just a little tip here again,
0:37:52 > 0:37:54take it away from the heat, because we've got liquid in here.
0:37:54 > 0:37:57- Yeah.- It'll spit all over the place, if you're not careful...- Yeah.
0:37:57 > 0:38:00- ..so just put those in there, cut side down.- Yeah.
0:38:02 > 0:38:03Just give it a nice bit of colour.
0:38:03 > 0:38:07I have to say, people that like these REALLY love them.
0:38:07 > 0:38:10It's not my favourite vegetable or flavour, but those that like it...
0:38:10 > 0:38:13- It's mine!- Well, there you go, you see, this is why I'm doing it.
0:38:13 > 0:38:17- I REALLY like them. - So a really nice colour in there.
0:38:19 > 0:38:23I'm going to put a bit of butter in here, cos we need to, er...
0:38:23 > 0:38:25- Cos we need to what, Brian? - You will...
0:38:25 > 0:38:30The difference in flavour that that butter adds is just phenomenal.
0:38:30 > 0:38:33A bit of salt and pepper.
0:38:33 > 0:38:36Well, I eat a lot of game up here in Yorkshire, Brian,
0:38:36 > 0:38:39because obviously there's grouse shooting and pheasant shooting
0:38:39 > 0:38:43and partridge shooting in season, and venison, as you say,
0:38:43 > 0:38:46you can get more or less all year round now.
0:38:46 > 0:38:47A lot of people in London,
0:38:47 > 0:38:50top restaurants, get their game from this part of the world.
0:38:50 > 0:38:51It's got a great reputation
0:38:51 > 0:38:54and people know what they're doing up here.
0:38:54 > 0:38:56I think the other benefit of game is it's free-range
0:38:56 > 0:38:58and it has very, very little fat on it.
0:38:58 > 0:39:02- The game is free-range by definition, is it not?- Yeah.
0:39:02 > 0:39:05Yeah, I think this venison although it...some may say it's farmed...
0:39:05 > 0:39:06- It's not.- ..it's very much like wild.
0:39:06 > 0:39:09It's treated like wild and it lives like wild,
0:39:09 > 0:39:15and you can tell that and we all know that these satisfied beast
0:39:15 > 0:39:18and birds make better eating, at the end of the day.
0:39:18 > 0:39:22- So, lovely, that's looking good. I think, don't that look good?- Yeah.
0:39:22 > 0:39:25I'm right chuffed with that, that looks fantastic, does that.
0:39:25 > 0:39:28We'll put that over here. I'm just going to take this
0:39:28 > 0:39:30out of here now.
0:39:30 > 0:39:32There's just one little trick
0:39:32 > 0:39:35and then we're probably ready to serve up then, which is even better.
0:39:35 > 0:39:36Put that there.
0:39:36 > 0:39:39Now the pan's got bags of flavour, we don't want to lose that.
0:39:39 > 0:39:42Our stock is starting to thicken here,
0:39:42 > 0:39:44so what I'm going to do, I'm going
0:39:44 > 0:39:47to very quickly pass the stock off.
0:39:47 > 0:39:48That goes in there like that.
0:39:50 > 0:39:52We'll just put that out of the way,
0:39:52 > 0:39:55so we've just got goodness in there, that's really like getting,
0:39:55 > 0:39:58as you said, bags of flavour, bags of goodness.
0:39:58 > 0:40:01Take it away from the fire so there's no danger.
0:40:01 > 0:40:03Put that in there.
0:40:03 > 0:40:06And because it's got a big surface, it's very hot,
0:40:06 > 0:40:09- it'll start to reduce. - Yeah.- To control it,
0:40:09 > 0:40:11you put it back in this pan.
0:40:11 > 0:40:14And now I've got...it's started to thicken up, which is lovely.
0:40:14 > 0:40:16That's looking good.
0:40:16 > 0:40:19I'm going to surprise myself, I'm going to be quicker than I thought.
0:40:19 > 0:40:22- Right.- Okey-doke, what I'm going to do, I'm going to cut...
0:40:22 > 0:40:26- a couple of cutlets.- Yeah. - Just look at that.- Yeah.
0:40:26 > 0:40:28And I know you like it underdone as well.
0:40:28 > 0:40:30No, that's exactly how I like it.
0:40:34 > 0:40:36That goes there.
0:40:41 > 0:40:45We'll just put the braised endives
0:40:45 > 0:40:49like that and we've caramelised them a little bit.
0:40:51 > 0:40:53Those go...
0:40:53 > 0:40:55Don't forget the juice.
0:40:55 > 0:40:58We've got a sauce boat here.
0:40:58 > 0:41:00Chopped chives just work nicely for me,
0:41:00 > 0:41:04give it that little bit of... a bit of colour there.
0:41:04 > 0:41:09And then all we need to do is actually make sure
0:41:09 > 0:41:11we didn't waste that.
0:41:11 > 0:41:13Get it in there.
0:41:13 > 0:41:15I'll drink the rest.
0:41:15 > 0:41:17And as I pour that into here
0:41:17 > 0:41:19and put it on my serving dish,
0:41:19 > 0:41:23and you all simultaneously burst into rapturous
0:41:23 > 0:41:25rounds of applause, ladies and gentlemen,
0:41:25 > 0:41:27there is the venison dish! APPLAUSE
0:41:27 > 0:41:29Thank you very much.
0:41:29 > 0:41:31Thank you for coming, thank you very much.
0:41:31 > 0:41:34Why don't you come and have a taste?
0:41:34 > 0:41:35Right, get forks.
0:41:37 > 0:41:41Richard, it's your venison, so you deserve the first dish.
0:41:41 > 0:41:42Chunk!
0:41:46 > 0:41:49- Richard, what do you think of the venison?- Absolutely perfect.
0:41:49 > 0:41:51You've done a brilliant job.
0:41:51 > 0:41:55- I think my wife is the only one that could do it better. - THEY LAUGH
0:41:55 > 0:41:58- Pass it round over there, will you, chief?- She's feet away!
0:41:58 > 0:41:59You had to say that!
0:41:59 > 0:42:01- Absolutely delicious.- Really. - It's much
0:42:01 > 0:42:04- more tender than I thought it would be.- Well, that's good.
0:42:04 > 0:42:06And very tasty indeed.
0:42:06 > 0:42:09- What do you reckon? - Yeah, good.- That's good.
0:42:09 > 0:42:11- What do you think to that? - Brilliant, yeah. Yeah.
0:42:11 > 0:42:14- Say that again.- Brilliant. - Brilliant, what a lad, eh!
0:42:14 > 0:42:19- That melts in your mouth.- Oh, gosh. - Thank you.- Very tasty.
0:42:19 > 0:42:22- Mm, fantastic.- Very good. - I will be back.
0:42:22 > 0:42:24- SHE LAUGHS - Thank you!
0:42:26 > 0:42:29- Well, what do you think, girl? - It's been a top trip.
0:42:29 > 0:42:31The pork pie with my name on it...
0:42:31 > 0:42:33Oh!
0:42:33 > 0:42:36..was one of the greatest moments of my ENTIRE life,
0:42:36 > 0:42:38plus the pie was five-star.
0:42:38 > 0:42:40I noticed that - you really were touched by that?
0:42:40 > 0:42:44- I was REALLY, really touched by it. Rhubarb, I adore.- Yeah.
0:42:44 > 0:42:48Great architecture, Harewood House, no, it's been a top trip.
0:42:48 > 0:42:49I'll tell you what,
0:42:49 > 0:42:52a lot of people here have never, ever eaten venison before.
0:42:52 > 0:42:55- Yeah.- And we've converted them. So that's an achievement.
0:42:55 > 0:42:58But I think you're right, and certainly for me, that venison,
0:42:58 > 0:43:01it just said everything there is to say about Yorkshire,
0:43:01 > 0:43:04- for me it was a really great Taste Of Britain, huh?- Terrific!