0:00:02 > 0:00:04He's Brian Turner...
0:00:04 > 0:00:06..and she's Janet Street-Porter.
0:00:06 > 0:00:08I'm passionate about walking -
0:00:08 > 0:00:14these feet have taken me the length and breadth of Great Britain.
0:00:14 > 0:00:17I have 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 are joining forces to explore Britain's rich heritage...
0:00:29 > 0:00:33..and the landscape that has given us such wonderful produce.
0:00:33 > 0:00:35He's in charge of the food...
0:00:35 > 0:00:38..and guess what? She's in charge of everything else.
0:00:38 > 0:00:40- This is...- ..a Taste of Britain.
0:00:49 > 0:00:53Today we've come to beautiful Dorset.
0:00:53 > 0:00:54Nestled in the south of Britain,
0:00:54 > 0:00:56it's a county of contrasts
0:00:56 > 0:00:57offering the very best of countryside -
0:00:57 > 0:00:59and coastline.
0:01:01 > 0:01:03I'll be searching for the naked truth
0:01:03 > 0:01:06on one of the most famous men in the country...
0:01:06 > 0:01:08of the chalk variety, that is.
0:01:08 > 0:01:11Now, George, he's got a very small brain area -
0:01:11 > 0:01:14but do you think his power lies in another part of his anatomy?
0:01:14 > 0:01:18I think all his strength has gone somewhere else, yes.
0:01:18 > 0:01:22We'll also be heading to the hills to meet some Dorset goats.
0:01:22 > 0:01:24Oh, this is vertical!
0:01:24 > 0:01:26- Come on, give me your hand. Come on!- No!
0:01:26 > 0:01:29Along the way, we'll be hunting for the perfect ingredient
0:01:29 > 0:01:34for a celebratory dish that sums the essence of Dorset's rich larder.
0:01:34 > 0:01:35Is everybody ready?
0:01:35 > 0:01:39That's if Janet ever stops playing with the produce.
0:01:39 > 0:01:40SHE LAUGHS
0:01:40 > 0:01:42Right, the dog's eaten them all!
0:01:49 > 0:01:52Brian, I've brought you here for a fantastic view
0:01:52 > 0:01:57out over the rolling hills of Dorset, with beautiful little villages.
0:01:57 > 0:01:59And down there is Dorchester.
0:01:59 > 0:02:03Near there is fabulous Apple Hampton House, with lovely gardens,
0:02:03 > 0:02:08and way over there is Christchurch on the beautiful estuary.
0:02:08 > 0:02:09It's a lovely part of the world down there.
0:02:09 > 0:02:12I'm told there's a fabulous restaurant called the Jetty
0:02:12 > 0:02:14that I would really like to go and see.
0:02:14 > 0:02:17And there's also a couple of guys who are making charcuterie
0:02:17 > 0:02:19here in Dorset with local produce.
0:02:19 > 0:02:20I think that's brilliant.
0:02:20 > 0:02:22And also a guy who breeds goats.
0:02:22 > 0:02:24Fantastic terrain here for goats.
0:02:24 > 0:02:26Yep. Very hilly, very good for walking.
0:02:26 > 0:02:28And I'm off for a date with a giant!
0:02:31 > 0:02:32I can't think of a better way
0:02:32 > 0:02:35to begin sampling the real taste of Dorset
0:02:35 > 0:02:38than with a trip to one of the many small independent producers
0:02:38 > 0:02:40in this area.
0:02:40 > 0:02:42Based close to the fertile Purbeck region,
0:02:42 > 0:02:45the Dorset Charcuterie Company has a great reputation
0:02:45 > 0:02:48for producing high quality dried meats.
0:02:48 > 0:02:52They butcher, cure, season and mature all their products
0:02:52 > 0:02:55from start to finish.
0:02:55 > 0:02:59And its owner, Lee Moreton, is going to give us a step-by-step crash course.
0:02:59 > 0:03:01- Morning.- Morning, Lee. How you doing, all right?
0:03:01 > 0:03:05- Hello, good to meet you. Welcome. - Hi. Wow, I feel like I'm in Italy!
0:03:05 > 0:03:09- Fantastic.- And not in Dorset!- With a bit of a Dorset twist, indeed.
0:03:09 > 0:03:11So, come through and I'll show you around.
0:03:11 > 0:03:12- Perfect!- Thank you very much.
0:03:16 > 0:03:19Lee has his very own butchery on-site,
0:03:19 > 0:03:23where he prepares his amazing range of dried meats.
0:03:25 > 0:03:29So this is our fridge, where all of our meat is hung.
0:03:29 > 0:03:30Today we're going to show you
0:03:30 > 0:03:33- how to make a Parma-style ham on the bone.- Right.
0:03:33 > 0:03:35If you want to put an apron on,
0:03:35 > 0:03:36just so that we don't get mucky.
0:03:36 > 0:03:39And keep the pig fairly clean as well, ideally.
0:03:39 > 0:03:40Quite right, too.
0:03:40 > 0:03:44If you can just touch the hook, Brian, just so it pops off...
0:03:44 > 0:03:46Do you want to grab my hook, mate?
0:03:46 > 0:03:47All right. Have you got it?
0:03:47 > 0:03:49- I've got it, I've got it, yeah... - What are you doing?!
0:03:49 > 0:03:51- I've got it!- There you go.
0:03:51 > 0:03:53- It's heavier than I thought, is this.- It is...
0:03:53 > 0:03:55Aah! Don't whack me with that foot!
0:03:55 > 0:03:57Fantastic.
0:03:57 > 0:03:59So, we're going to start by removing the leg.
0:03:59 > 0:04:03And you are going to make a nice straight cut, straight through.
0:04:03 > 0:04:04Like that.
0:04:04 > 0:04:06You have butchered before, haven't you?
0:04:06 > 0:04:07- Of course, sir!- Perfect.
0:04:07 > 0:04:08No, no, not there!
0:04:08 > 0:04:10No, that's fine. Carry on.
0:04:10 > 0:04:11SHE LAUGHS
0:04:11 > 0:04:13- That'll do.- Sorry.
0:04:13 > 0:04:15Don't encourage him, look.
0:04:15 > 0:04:20Perfect. So we're going to then just make a little cut through...
0:04:20 > 0:04:23Lee, were you a butcher before you started this?
0:04:23 > 0:04:27Yes, I have been a butcher for about eight years, nine years now.
0:04:27 > 0:04:30I was a landscape gardener beforehand, would you believe it?
0:04:30 > 0:04:33- Which is the normal thing to do, is it not?- Indeed, yeah.
0:04:33 > 0:04:34Probably comes in very handy.
0:04:34 > 0:04:37- Easy to go from topiary to butchery. - Indeed.
0:04:37 > 0:04:40OK, so what we are going to now do is prepare this for salting.
0:04:40 > 0:04:41OK?
0:04:41 > 0:04:44As what you want is a nice shape to the ham,
0:04:44 > 0:04:47as you can imagine, once it's dried.
0:04:47 > 0:04:50So, Lee, does all your meat come from the local area?
0:04:50 > 0:04:54Indeed. We're very hot on sourcing our meat locally,
0:04:54 > 0:04:58so everything that we have is minimum free-range, or wild,
0:04:58 > 0:05:03- so we are very hot...- So it really comes from within 20 or 30 miles.
0:05:03 > 0:05:04Indeed.
0:05:04 > 0:05:06Now, Lee, can I ask you something else?
0:05:06 > 0:05:09I mean, whenever we go to the Continent,
0:05:09 > 0:05:12we go mad for Italian and Spanish ham,
0:05:12 > 0:05:15for Serrano ham and Parma ham -
0:05:15 > 0:05:20but there's no reason why the hams that you are making here,
0:05:20 > 0:05:22- aren't just as fantastic? - Not at all.
0:05:22 > 0:05:24But I think that the most important bit in any charcuterie
0:05:24 > 0:05:27is obviously the meat, so if you start with pretty good meat,
0:05:27 > 0:05:30you're going to finish with something pretty good anyway.
0:05:30 > 0:05:32- Sure.- And I think there is no reason why we can't beat
0:05:32 > 0:05:34the French, Italians and Spanish at their own game.
0:05:34 > 0:05:37- Take those gold medals!- Exactly. - We're going to do it!
0:05:37 > 0:05:42Lee, to get a ham of really high quality, how long do you hang it for?
0:05:42 > 0:05:43It's years, isn't it?
0:05:43 > 0:05:46It is - a minimum of a year, really.
0:05:46 > 0:05:48You can cut into a ham after six months,
0:05:48 > 0:05:51but I think that the whole point of it
0:05:51 > 0:05:54is that you get that amazing flavour that develops on the bone -
0:05:54 > 0:05:57that cheesy, musty, farty smell, if you would,
0:05:57 > 0:06:00- that is, you know, a good quality... - A farty smell?
0:06:00 > 0:06:03Yeah, it's got that, you know, cheesy "je ne sais quoi" about it,
0:06:03 > 0:06:05- and I think that comes with age. - It's what we call a ripeness.
0:06:05 > 0:06:08- Ripeness, that's the one. - So how does that look now, Chef?
0:06:08 > 0:06:10Is that the shape you are looking for?
0:06:10 > 0:06:11That looks absolutely perfect.
0:06:11 > 0:06:13I'm pretty happy with that.
0:06:17 > 0:06:21The next step in producing perfect Parma-style ham
0:06:21 > 0:06:24is to cover the legs in salt to start the drying process.
0:06:25 > 0:06:27Is this a special salt?
0:06:27 > 0:06:28No, it's sea salt.
0:06:28 > 0:06:30It's an unprocessed salt,
0:06:30 > 0:06:32so nothing that's got any anti-caking agents,
0:06:32 > 0:06:34because that will interfere with the cure.
0:06:34 > 0:06:37So, it's about that much, till it's covered.
0:06:37 > 0:06:39So, if you just chuck it on.
0:06:39 > 0:06:41Now, if you just want to work that salt.
0:06:41 > 0:06:43Is it like giving someone a massage?
0:06:43 > 0:06:45It is just like that.
0:06:45 > 0:06:47- All right.- OK, so slowly, with love.
0:06:47 > 0:06:49- So we want to get...- No, Lee!
0:06:49 > 0:06:52Really! How long do you have to rub this stuff in for?!
0:06:52 > 0:06:53A little bit longer.
0:06:53 > 0:06:56You want to get into all the little orifices, if you can.
0:06:56 > 0:07:00This salting process is there, obviously, to impart some flavour
0:07:00 > 0:07:04but also to kill the bacteria, which then in turn preserves it.
0:07:04 > 0:07:06And then this is going to be left in the fridge,
0:07:06 > 0:07:10so that the salt can draw the water out, kill any bacteria,
0:07:10 > 0:07:14and start to dry this, OK? And once we've done that...
0:07:14 > 0:07:16- Yep.- ..we can go and try some of our charcuterie that we make.
0:07:16 > 0:07:18That sounds fantastic. We must have a taste -
0:07:18 > 0:07:21- and can I make a little pickle to go with it?- Perfect.- Wonderful.
0:07:21 > 0:07:24- Sounds almost like a lunch, I'd say. - Lunch!- Let's do it.
0:07:24 > 0:07:25Fantastic! Let's go!
0:07:27 > 0:07:29Once they've spent a couple of weeks in the fridge,
0:07:29 > 0:07:33the legs are hung in a temperature-controlled environment
0:07:33 > 0:07:34for at least a year.
0:07:36 > 0:07:38But we haven't got that long to wait,
0:07:38 > 0:07:40so Lee's laid out a mouthwatering platter
0:07:40 > 0:07:43of the very best in charcuterie.
0:07:43 > 0:07:47Before we tuck in, though, I'm going to create the perfect accompaniment.
0:07:48 > 0:07:51This looks fantastic here, I tell you what -
0:07:51 > 0:07:53we are so privileged. But I'm going to cheat a little bit,
0:07:53 > 0:07:56I'm just going to do a little job, and just make a little pickle,
0:07:56 > 0:07:57a sweet pickle,
0:07:57 > 0:07:59to go with this wonderful stuff you've got over there.
0:08:02 > 0:08:04I've got the pan on over here,
0:08:04 > 0:08:06and I've just got these lovely ingredients here.
0:08:06 > 0:08:09And all you really need to do is just marinade those all together.
0:08:09 > 0:08:11We've got white wine vinegar,
0:08:11 > 0:08:13we've got some water,
0:08:13 > 0:08:14and 12 peppercorns.
0:08:17 > 0:08:18- Sugar.- Yep.
0:08:18 > 0:08:20That goes in there.
0:08:20 > 0:08:23Now chilli flakes is really up to you,
0:08:23 > 0:08:26- how many you really want to use. - I like it with a bit of a kick.
0:08:26 > 0:08:28Yeah, well, not everybody does.
0:08:28 > 0:08:30Cloves, we put a couple in there.
0:08:30 > 0:08:33Star anise - we'll just give it a bit of a bash,
0:08:33 > 0:08:35because you are not going to leave it too long.
0:08:37 > 0:08:39And a squeeze of lemon juice.
0:08:39 > 0:08:41This is a slightly sweet pickle -
0:08:41 > 0:08:44that lemon juice will counteract it a little bit.
0:08:44 > 0:08:45And all I am going to do then,
0:08:45 > 0:08:49I'm going to marinade in that some radishes and some shallots.
0:08:49 > 0:08:52I'm going to chop these up, but that just looks fantastic.
0:08:52 > 0:08:54Lee, show us what you are going do to with that.
0:08:54 > 0:08:56It's time to crack it open, I think, now.
0:08:56 > 0:08:59So I am going to take that fat off here...
0:08:59 > 0:09:01Wow, look at that. It's like Christmas!
0:09:01 > 0:09:04- Come on, Janet.- What am I doing? Hang on...- You're watching.
0:09:04 > 0:09:07- I'm just going to prepare it for you.- Prepare it for me?
0:09:07 > 0:09:10Whoops - yeah. And then you're going to have a go. OK?
0:09:10 > 0:09:12How many years did you train to be a butcher?
0:09:12 > 0:09:14- Er, about ten... About ten. - Ten years.
0:09:14 > 0:09:16Lee, ten years, and I've got ten seconds.
0:09:16 > 0:09:17That's fine, it's OK.
0:09:17 > 0:09:19The trick is just to keep the knife flat
0:09:19 > 0:09:22and let it glide through the meat. OK?
0:09:22 > 0:09:26We want it nice and thin, and ideally we do not want to ruin this,
0:09:26 > 0:09:29if we can. This is our best ham that we have, I think.
0:09:29 > 0:09:31It's a two-year-old Mangalitza.
0:09:31 > 0:09:33You know what? If you look at me, you're going to put me off.
0:09:33 > 0:09:34Well, I won't look at you!
0:09:34 > 0:09:37- I'll close my eyes, then. - No, just go and stir your pot.
0:09:37 > 0:09:40You want someone to hold... Oh, for goodness' sake!
0:09:40 > 0:09:41OK, so nice and gentle.
0:09:41 > 0:09:43Back and forward.
0:09:43 > 0:09:45You got to wiggle the hips. Go on. Get in there.
0:09:45 > 0:09:47That's it.
0:09:47 > 0:09:50- That's going for a steak, there... - Oh stop it!
0:09:50 > 0:09:53- Whoa, that's a gammon! Anyone for gammon?- Stop it!
0:09:53 > 0:09:55Do you want pineapple on that?
0:09:55 > 0:09:58Right we'll let you carry on with that, you're doing a great job.
0:09:58 > 0:10:01- Right, how's your pickle coming on? - Right we've got muslin here.
0:10:01 > 0:10:03I'm just going to strain out all those bits and pieces.
0:10:03 > 0:10:06I just want the actual pickling juice.
0:10:06 > 0:10:09That's all I really want now, which is fine.
0:10:09 > 0:10:13And you leave it in there to cool down.
0:10:13 > 0:10:16So I've cut the radishes into thin strips...
0:10:16 > 0:10:19- So you don't want to cook it? - No, no, I just want to marinade it
0:10:19 > 0:10:20and get that lovely flavour.
0:10:20 > 0:10:23And some shallots, just cut them across there.
0:10:25 > 0:10:28- OK, right, there - that's your lot. Goes into there.- Yeah.
0:10:30 > 0:10:34Ten minutes in here, no more. You really want to keep it crunchy.
0:10:34 > 0:10:36You just want to get a bit of flavour in there.
0:10:36 > 0:10:37So we put that in there.
0:10:39 > 0:10:41I have to say I do feel a bit of a fraud,
0:10:41 > 0:10:42cos it's very simple to do, is this.
0:10:42 > 0:10:44A bit of chopped parsley, we need.
0:10:49 > 0:10:50Have a quick taste.
0:10:52 > 0:10:54Oh!
0:10:54 > 0:10:55That is really good.
0:10:55 > 0:10:58A bit more salt, OK... Don't sound so surprised!
0:10:58 > 0:11:00No, because it is such a few ingredients.
0:11:00 > 0:11:02We just finish off this seasoning,
0:11:02 > 0:11:04and we leave it to sit for about half an hour.
0:11:04 > 0:11:06And it looks, then, just like that.
0:11:06 > 0:11:09It takes on that lovely colour. Have a taste of that.
0:11:09 > 0:11:11Go on, there you go. See what you think.
0:11:15 > 0:11:18It's crunchy, and sweet and sour all in one.
0:11:22 > 0:11:25This just looks brilliant - so many different things on there.
0:11:25 > 0:11:28- Tell us what you've actually got. - So we have got our Kimmeridge ham,
0:11:28 > 0:11:31we've got our Dorset truffle lomo, so a loin of pork
0:11:31 > 0:11:33and that's just with a little bit of truffle oil
0:11:33 > 0:11:35and local truffle grated into it.
0:11:35 > 0:11:37We've got our Dorset air-dried beef,
0:11:37 > 0:11:40and then we've got our two-year-old ham on the bone,
0:11:40 > 0:11:43that Janet's very expertly sliced.
0:11:43 > 0:11:45The only thing with it - it doesn't last very long,
0:11:45 > 0:11:47so we'll have to eat it fairly quickly.
0:11:47 > 0:11:48I don't think I will have a problem with that.
0:11:48 > 0:11:50So, you should start with the ham, I think.
0:11:55 > 0:11:56I love the smell of it.
0:11:56 > 0:11:57It's quite pungent.
0:11:57 > 0:12:01So much meat you eat now, has got no guts to it at all.
0:12:01 > 0:12:03Indeed.
0:12:04 > 0:12:06Lovely balance of salt in there.
0:12:06 > 0:12:11Well, two years ago I went to the salami capital of Italy, Norcia,
0:12:11 > 0:12:14and I thought that I would never experience anything like that
0:12:14 > 0:12:17in England, but Lee...
0:12:17 > 0:12:18Fantastic, thank you very much.
0:12:18 > 0:12:20- Kind words. - It's happening in Dorset.
0:12:20 > 0:12:22Thank you very much, Brian - amazing pickle.
0:12:25 > 0:12:27Well, that was really tasty, was it not?
0:12:27 > 0:12:29And look - I got a bit of chorizo.
0:12:29 > 0:12:31I might just be able to use that when I cook.
0:12:31 > 0:12:34But anyway, I'm going down to see a great chef down at the seaside,
0:12:34 > 0:12:38- at the Jetty.- I'm going to see a man who's not going to answer back.
0:12:38 > 0:12:39Bless him!
0:12:44 > 0:12:47I've got a date with the most famous man in Dorset,
0:12:47 > 0:12:51who stands head and shoulders above the rest.
0:12:52 > 0:12:54But I like to keep my men waiting,
0:12:54 > 0:12:59so first I'm heading into the village, Cerne Abbas, below.
0:12:59 > 0:13:02It originally grew around a great Benedictine Abbey,
0:13:02 > 0:13:05founded in AD 987,
0:13:05 > 0:13:09that was destroyed by Henry VIII in the 16th century.
0:13:09 > 0:13:13All that's left today are the former guest lodge and gatehouse,
0:13:13 > 0:13:16where I'm meeting local historian George Mortimer.
0:13:16 > 0:13:19What's the story of Cerne Abbas?
0:13:19 > 0:13:21How did it get its name?
0:13:21 > 0:13:23- The river is called the Cerne... - Yes.
0:13:23 > 0:13:25..and the Abbas would have been added
0:13:25 > 0:13:28after the abbey was founded in 987.
0:13:28 > 0:13:30It was a Benedictine monastery,
0:13:30 > 0:13:33and it would have been in that ground over there -
0:13:33 > 0:13:37but it all disappeared after 1539 with the Dissolution,
0:13:37 > 0:13:40and literally, within 50 years, there was nothing to be seen.
0:13:40 > 0:13:43- So Henry VIII razed the whole thing to the ground...- He did indeed.
0:13:43 > 0:13:46- ..except the gate. - Except the gate, that was saved.
0:13:46 > 0:13:48And, over to your left, the only other part that survives
0:13:48 > 0:13:52is the guesthouse, which was built in about 1460, 1470,
0:13:52 > 0:13:58which is where the guests for the abbey would have stayed overnight.
0:13:58 > 0:14:01So we are very lucky to have just those two pieces still surviving.
0:14:01 > 0:14:03Well, it's a very nice guesthouse, if you don't mind me...
0:14:03 > 0:14:05It's very comfortable, very pleasant.
0:14:05 > 0:14:08It's a lovely piece of architecture, actually.
0:14:11 > 0:14:15Cerne Abbas is also famous for its successful breweries,
0:14:15 > 0:14:19that exported to the Americas as early as the 1800s.
0:14:19 > 0:14:21I'd love to pop in for a pint,
0:14:21 > 0:14:25but I think I've kept my date waiting long enough.
0:14:25 > 0:14:28So, time to meet the man in person.
0:14:28 > 0:14:31Size isn't everything, they say,
0:14:31 > 0:14:33but the Cerne Abbas Giant stands proudly
0:14:33 > 0:14:36as Britain's largest chalk figure.
0:14:36 > 0:14:39Right. So here we are, alongside his head.
0:14:39 > 0:14:40Yes, indeed.
0:14:40 > 0:14:43Er, not a very large brain area... HE CHUCKLES
0:14:43 > 0:14:47..but I would suspect his power lies in another part of his anatomy.
0:14:47 > 0:14:49It does actually, yes.
0:14:49 > 0:14:52From head to toe he is about 180 feet,
0:14:52 > 0:14:55but the part you are talking about is about 30 feet of it -
0:14:55 > 0:14:58so, yes, in proportion, yes...
0:14:58 > 0:15:00So that's about, what? Six to one.
0:15:00 > 0:15:01THEY LAUGH
0:15:01 > 0:15:03Perhaps that's where all his strength has gone!
0:15:03 > 0:15:08Now, do you think the Giant is old or relatively new?
0:15:08 > 0:15:10There are two basic schools of thought.
0:15:10 > 0:15:13One, that it goes back to British or Roman times,
0:15:13 > 0:15:17based on Hercules, which was one of the Roman gods.
0:15:17 > 0:15:19And the other one is that it's more recent,
0:15:19 > 0:15:24perhaps done in the 17th century as a lampoon of Oliver Cromwell,
0:15:24 > 0:15:28because the owner of the land at the time hated Cromwell ever so much,
0:15:28 > 0:15:31so it's suggested he did this.
0:15:31 > 0:15:35But there is no written history of this thing surviving until 1694,
0:15:35 > 0:15:38and that's the first known historical reference,
0:15:38 > 0:15:39and it is in the church accounts,
0:15:39 > 0:15:42where they paid three shillings to "repair ye Giant".
0:15:42 > 0:15:44- "Ye Giant"?!- "Ye Giant"!
0:15:44 > 0:15:47And that's it, three shillings to "repair ye Giant".
0:15:47 > 0:15:49So, down there on the site of the abbey
0:15:49 > 0:15:51there could be a load of monks reading the scriptures...
0:15:51 > 0:15:54- Yep, that's right... - ..praying to God, renouncing sex,
0:15:54 > 0:15:58and up here in the hillside, a big fertility symbol...
0:15:58 > 0:16:00Well, yes - it seems very unlikely,
0:16:00 > 0:16:02but that's just one of the arguments.
0:16:02 > 0:16:06All we can say is, whoever did it, it's a lot of work to do it.
0:16:06 > 0:16:09There is myth that if a lady is looking to become pregnant,
0:16:09 > 0:16:11they can go and sort of bed themselves down for the night
0:16:11 > 0:16:14further on down there, on his manhood, and erm...
0:16:14 > 0:16:16Do women do that?!
0:16:16 > 0:16:19Yes - oh, yes! It has been known, has been known...
0:16:19 > 0:16:22- But it's a one in two slope! - Yes, it is.
0:16:22 > 0:16:24I think you'd choose your weather better as well.
0:16:24 > 0:16:26- George, thank you.- My pleasure.
0:16:26 > 0:16:29I can't wait to go and tell Brian about this.
0:16:29 > 0:16:31HE CHUCKLES
0:16:31 > 0:16:34- I hope he won't feel threatened.- Yes!
0:16:36 > 0:16:39I'm still on the lookout for more tasty ingredients
0:16:39 > 0:16:41to use in our celebratory cook.
0:16:42 > 0:16:45As well as thousands of acres of arable farmland,
0:16:45 > 0:16:49Dorset's also blessed with almost 100 miles of coastline.
0:16:51 > 0:16:54A local chef making the most of the ocean's rich variety of produce
0:16:54 > 0:16:58is ex-trawlerman Alex Aitken at the Jetty.
0:16:59 > 0:17:02His restaurant is set right at the water's edge.
0:17:04 > 0:17:05And I've asked him to cook us a dish
0:17:05 > 0:17:09to showcase some of the local seaside delicacies.
0:17:09 > 0:17:11- Morning, Alex.- Good morning, Brian.
0:17:11 > 0:17:13So what are you going to cook for us, Chef?
0:17:13 > 0:17:16Well, we've got these wonderful ingredients locally on our doorstep.
0:17:16 > 0:17:18We get lots of brown crab landed here,
0:17:18 > 0:17:20so I am going to do a Mudeford crab croquette,
0:17:20 > 0:17:24and I done a slight twist on it - I've got a brown crab butter
0:17:24 > 0:17:26that runs through the middle of the croquette.
0:17:26 > 0:17:30On top of that we've got the marsh samphire, which is brilliant.
0:17:30 > 0:17:33But, what a lot of people don't use, which we get round here,
0:17:33 > 0:17:35- is the rock samphire. - Do you collect it yourself?
0:17:35 > 0:17:38I collect it myself. This one I went out this morning and collected.
0:17:38 > 0:17:40And it does literally grow on rocks -
0:17:40 > 0:17:42and it tastes like carrot.
0:17:42 > 0:17:46And it is a member of the carrot family, although it's green.
0:17:46 > 0:17:48- We've got our dry potato mash... - Yep.
0:17:48 > 0:17:53- ..and I want to put some parsley into there.- Yep.
0:17:53 > 0:17:56And then just mash that parsley up.
0:17:56 > 0:18:00Then what I want to mix into there is the white crab meat,
0:18:00 > 0:18:05and that's got that nice, iron-y crab flavour -
0:18:05 > 0:18:08but not as strong as the brown crab meat.
0:18:08 > 0:18:11I'll put a little bit of seasoning in there, but not too much,
0:18:11 > 0:18:13because I find that there is quite a lot salt flavouring
0:18:13 > 0:18:15in the actual crab that we put in there.
0:18:15 > 0:18:17And we'll be using samphire in the dish as well,
0:18:17 > 0:18:20so samphire's got that saltiness from the sea.
0:18:20 > 0:18:22Right, and now it's the slightly messy bit
0:18:22 > 0:18:24where we are going to shape these croquettes.
0:18:24 > 0:18:26So I put a little bit of flour on my hands,
0:18:26 > 0:18:30and then...into the middle of there.
0:18:30 > 0:18:31The brown crab meat -
0:18:31 > 0:18:35what I've done here is already mixed that in with some butter.
0:18:35 > 0:18:37These are the crab butter...
0:18:37 > 0:18:39- Oh, they are like pellets, aren't they?- They're like pellets.
0:18:39 > 0:18:41What we've done is we've frozen that
0:18:41 > 0:18:43so that we can handle it to make the croquettes.
0:18:43 > 0:18:46We just wrap that with the potato,
0:18:46 > 0:18:50so that pellet or lozenge of crab meat butter...
0:18:50 > 0:18:53So when you actually deep-fry that, will it...?
0:18:53 > 0:18:56It will soften, it will flavour,
0:18:56 > 0:19:00and really brown in the middle, almost like a lovely butter -
0:19:00 > 0:19:02like a Kiev.
0:19:02 > 0:19:06I can feel my little saliva glands just working extra hard here.
0:19:06 > 0:19:11So, the traditional ingredients to do our croquettes.
0:19:11 > 0:19:15- So, it's...- So you've got flour, mixed egg and...
0:19:15 > 0:19:18..breadcrumbs. So, flour, egg wash...
0:19:18 > 0:19:22So you are quite lucky around here - you do get some wonderful fish.
0:19:22 > 0:19:24What's fantastic at the moment?
0:19:24 > 0:19:25At the moment, it's the flat fish.
0:19:25 > 0:19:28Dover sole, plaice... We're getting some lovely little turbot as well.
0:19:28 > 0:19:31And a bit later on we will get red mullet, which will be really nice.
0:19:31 > 0:19:32Oh, you are going to do it twice?
0:19:32 > 0:19:36I'm going to do it twice, just double panne, just to make sure.
0:19:36 > 0:19:39And how do you do for meat in this part of the world, is it local?
0:19:39 > 0:19:40Meat - where possible, local.
0:19:40 > 0:19:42The other day we did a hogget.
0:19:42 > 0:19:46and it was slightly gamey - almost a goaty feeling to it.
0:19:46 > 0:19:48That's actually quite good, is that,
0:19:48 > 0:19:51because I am actually going to cook a celebration meal
0:19:51 > 0:19:53that has a representation in this particular part of the world -
0:19:53 > 0:19:56- I think goat is a good idea. - A very good idea.
0:19:56 > 0:19:58Right, these croquettes I'm just going to drop into the fryer.
0:19:58 > 0:20:01And how long would you actually leave them in there for?
0:20:01 > 0:20:03- They want to be in there about five or six minutes.- OK.
0:20:03 > 0:20:06And the sauce I like to serve with this -
0:20:06 > 0:20:08I like to call it a warm tartare sauce.
0:20:08 > 0:20:10So what I've got on here
0:20:10 > 0:20:13is just a white wine reduced with a little bit of white wine vinegar,
0:20:13 > 0:20:16and in there I'm going to put some shallots.
0:20:17 > 0:20:19And they're all looking good.
0:20:19 > 0:20:23Let me just lift those croquettes out for a minute.
0:20:23 > 0:20:25And then we're just going to add cream,
0:20:25 > 0:20:28and then I'm just going to put in a little bit of butter.
0:20:28 > 0:20:30- Yep.- So, the butter in cold.
0:20:32 > 0:20:34I just love the way you whisk that butter in.
0:20:34 > 0:20:37It's now changing colour, it's got a deep golden colour
0:20:37 > 0:20:41- and it's got a shine.- Exactly - you can see the richness in that sauce.
0:20:41 > 0:20:43Exactly, you're right.
0:20:43 > 0:20:46And now that butter is all whisked in, in go my...
0:20:48 > 0:20:51..ready-chopped gherkins. I want all of those in there.
0:20:51 > 0:20:54And I've noticed you've got midget gherkins and midget capers,
0:20:54 > 0:20:57so the finer, the smaller, the better they are. Yes?
0:20:57 > 0:20:59Exactly. The small ones are really delicious.
0:20:59 > 0:21:01I wasn't really going to tell you this, Chef,
0:21:01 > 0:21:04but my wonderful colleague Janet Street-Porter
0:21:04 > 0:21:08doesn't like cream and doesn't like butter!
0:21:08 > 0:21:10So, it'll be interesting to see how she reacts to this.
0:21:10 > 0:21:12Right, what I'm going to do now is,
0:21:12 > 0:21:15to bring the samphire to temperature,
0:21:15 > 0:21:18- is drop them in the sauce as well. - Yeah.
0:21:19 > 0:21:22Right, we're now ready.
0:21:27 > 0:21:28Grab my croquettes...
0:21:32 > 0:21:34So, there we are, Brian.
0:21:34 > 0:21:36Mudeford crab croquettes
0:21:36 > 0:21:40on rock and marsh samphire with a warm tartare source.
0:21:45 > 0:21:48That looks fantastic. That is definitely my kind of dish.
0:21:48 > 0:21:52I'm not sure about my mate, but we'll see.
0:21:52 > 0:21:54Well, let's hope she enjoys it.
0:21:55 > 0:21:59It may contain a dollop of cream or two...
0:21:59 > 0:22:02but with Alex's clever combination of local seaside flavours,
0:22:02 > 0:22:05this is definitely a dish fit for a duchess.
0:22:11 > 0:22:14- Hi, guys.- Hi.
0:22:14 > 0:22:15So there we are.
0:22:15 > 0:22:16Thank you.
0:22:19 > 0:22:21- SHE GASPS - Your kind of dish, girl?
0:22:21 > 0:22:23It's SO my kind of dish.
0:22:24 > 0:22:26- Samphire I adore.- Yeah.
0:22:26 > 0:22:30Crab, absolutely.
0:22:30 > 0:22:33And it's nice, as you've got rock AND marsh samphire in there.
0:22:33 > 0:22:35Yes.
0:22:41 > 0:22:45Oh, God, I can hardly speak, I'm enjoying it so much.
0:22:45 > 0:22:47It's quite a rich dish.
0:22:47 > 0:22:49Yeah!
0:22:49 > 0:22:51But...
0:22:53 > 0:22:56..the creamy sauce balances out the crab cakes,
0:22:56 > 0:22:58cos they can be quite dry.
0:22:58 > 0:23:01I am amazed to hear to hear you say that,
0:23:01 > 0:23:03that you like the creamy sauce.
0:23:03 > 0:23:05I do.
0:23:05 > 0:23:06In moderation.
0:23:06 > 0:23:10In the right circumstances, under the right conditions.
0:23:10 > 0:23:11It's delicious.
0:23:13 > 0:23:15Oh, I just tasted that crab nugget.
0:23:16 > 0:23:17It's good, isn't it, eh?
0:23:18 > 0:23:20Very good.
0:23:20 > 0:23:22Another treat.
0:23:23 > 0:23:26Well, now your stomach's satisfied, how about your brain?
0:23:26 > 0:23:30I have got a fantastic village to show you called Milton Abbas.
0:23:30 > 0:23:31Full of history.
0:23:31 > 0:23:33Fancy a little stroll down the high street?
0:23:33 > 0:23:34Of course.
0:23:42 > 0:23:46Few things epitomise the splendour of the English countryside
0:23:46 > 0:23:49more than its quaint picture-postcard villages.
0:23:49 > 0:23:54And there's certainly no shortage of those in Dorset.
0:23:54 > 0:23:57Characterised by its identical thatched cottages,
0:23:57 > 0:23:59Milton Abbas near Dorchester
0:23:59 > 0:24:01has a particularly interesting history,
0:24:01 > 0:24:05as one of the first planned settlements in Britain.
0:24:05 > 0:24:07So why have you brought me here?
0:24:07 > 0:24:10Well, first of all, it's a fantastically interesting village -
0:24:10 > 0:24:14- it looks modern, almost. - Yes, it does.- 20th century.- Yeah.
0:24:14 > 0:24:19- But in fact Milton Abbas was built in 1773.- Good Lord!
0:24:19 > 0:24:21And the original village was down the road,
0:24:21 > 0:24:25but the Earl of Dorchester didn't like the noise.
0:24:25 > 0:24:28It disturbed his rural tranquillity.
0:24:28 > 0:24:32And so he simply demolished the original village
0:24:32 > 0:24:33and rebuilt it here.
0:24:33 > 0:24:38So it's called a planned village or a model village,
0:24:38 > 0:24:42and it was all built at once, and most of the old villagers moved here.
0:24:42 > 0:24:44So he just told them, "You've got to shift and live here"?
0:24:44 > 0:24:47They had no choice - he was the local landowner,
0:24:47 > 0:24:50and he built them the village, so that was it.
0:24:50 > 0:24:52Where the village was, down the road,
0:24:52 > 0:24:56it was then knocked down completely and now it's an ornamental lake.
0:24:58 > 0:24:59Doesn't exist!
0:24:59 > 0:25:00So they could go fishing?!
0:25:00 > 0:25:01Yeah!
0:25:01 > 0:25:03Having got rid of the villagers,
0:25:03 > 0:25:07Lord Milton set about redesigning the grounds,
0:25:07 > 0:25:09and replaced the decaying abbey building
0:25:09 > 0:25:13with a Gothic-style mansion that today houses the local school.
0:25:14 > 0:25:18But I think the villagers got a great deal.
0:25:19 > 0:25:20By the standards of the day,
0:25:20 > 0:25:23this would have been luxurious living -
0:25:23 > 0:25:26look, semidetached houses or detached houses -
0:25:26 > 0:25:28today they're probably worth a fortune!
0:25:28 > 0:25:31But back then they were villagers' hovels.
0:25:31 > 0:25:33Well, just near here there's a very famous goat farm,
0:25:33 > 0:25:35and I'm desperate to see it.
0:25:35 > 0:25:37- So shall we go and see some goats? - Let's go see!
0:25:41 > 0:25:44There's a long heritage of livestock farming in Dorset.
0:25:45 > 0:25:49But at Steeptonbill Farm, Steve Gould and Tess Evans
0:25:49 > 0:25:53are venturing into new territory by adding a herd of goats
0:25:53 > 0:25:56to the wide range of animals they breed.
0:25:56 > 0:25:59I still have to decide on our celebratory dish,
0:25:59 > 0:26:03and I think goat would be just the perfect main ingredient.
0:26:04 > 0:26:07- Hello!- Hello.- Nice to see you.
0:26:07 > 0:26:11- Hi.- Hello, hello! - It's good to see you.
0:26:11 > 0:26:12Come on in.
0:26:16 > 0:26:20Steve and Tess thought their steep banks overlooking Milton Abbey
0:26:20 > 0:26:24would be the perfect terrain for rearing goats.
0:26:24 > 0:26:26The only trouble is that we've got to climb to the top
0:26:26 > 0:26:28to appreciate the view.
0:26:28 > 0:26:30Oh, this is vertical!
0:26:32 > 0:26:33Go on, give me your hand.
0:26:33 > 0:26:34No, I don't want a hand.
0:26:34 > 0:26:36- Come on!- No!
0:26:36 > 0:26:38Just think of the view.
0:26:38 > 0:26:39Oops!
0:26:39 > 0:26:41I'm thinking of the goat...
0:26:41 > 0:26:42cooked!
0:26:44 > 0:26:48So, with this farm, you specialise in rare breeds.
0:26:48 > 0:26:50Rare breeds, sheep.
0:26:50 > 0:26:54And we have just gone into goats in the last couple of years.
0:26:54 > 0:26:57Where we've crossed South African Boer goat
0:26:57 > 0:27:00with an ex-dairy goat like these here,
0:27:00 > 0:27:05to produce a meat goat which seems to be going very well.
0:27:05 > 0:27:08So what made you actually decide to make that decision?
0:27:08 > 0:27:10Because it's a big decision, surely?
0:27:10 > 0:27:14It was various chefs that we deal with locally
0:27:14 > 0:27:16seemed to want it and demand it...
0:27:16 > 0:27:19So these were the chefs that were buying your other meat...
0:27:19 > 0:27:22- Buying other things, vegetables. - Yeah, buying your mutton. Yeah.
0:27:22 > 0:27:24..other vegetables, eggs and all of that sort of stuff.
0:27:24 > 0:27:27And then we started to sell it through the farm shop.
0:27:27 > 0:27:31I think that possibly people have been experimenting with it,
0:27:31 > 0:27:34- or having it when they've been on their holidays...- Yeah.
0:27:34 > 0:27:36..and want to come back and just try it at home, really.
0:27:36 > 0:27:39It is, I am told, the world's most eaten meat,
0:27:39 > 0:27:41- which I never realised.- Yeah...
0:27:41 > 0:27:45In this country it's regarded as a delicacy still, isn't it?
0:27:45 > 0:27:46It is, relatively, a delicacy.
0:27:46 > 0:27:48People have become quite interested in it
0:27:48 > 0:27:50because it's very healthy meat.
0:27:50 > 0:27:53- Yeah, I was going to say, it's got lots of advantages.- Yeah.
0:27:53 > 0:27:55I think it's next to venison in regards to health.
0:27:55 > 0:27:59It's low cholesterol, low saturated fat, high in iron,
0:27:59 > 0:28:02comparable to beef in iron content.
0:28:02 > 0:28:05So we've quite a few people coming into the shop
0:28:05 > 0:28:07who are interested in eating healthily,
0:28:07 > 0:28:09and that's sometimes appealing as well.
0:28:09 > 0:28:10Isn't the other thing,
0:28:10 > 0:28:12you couldn't get much more free-range than this?
0:28:12 > 0:28:15Look, Brian and I have staggered up this hill...
0:28:15 > 0:28:17- Speak for yourself!- Well!
0:28:17 > 0:28:20- These goats, they're so nimble, aren't they?!- They are!
0:28:20 > 0:28:22They've got the most fantastic grazing here, I mean you know...
0:28:22 > 0:28:26- They are quite picky about what they will eat, as well.- They are.
0:28:26 > 0:28:29They've rejected my trousers, my socks and my shoes!
0:28:29 > 0:28:30- And your designer trainers!- Yeah!
0:28:30 > 0:28:33When people come in to you, and see goat meat
0:28:33 > 0:28:35and say to you, "What does it taste like?"
0:28:35 > 0:28:37How do you describe it?
0:28:37 > 0:28:40Well, it's like a cross between lamb and beef, really, I suggest.
0:28:40 > 0:28:43- There's not a lot of fat on it. - It's very, very, very low in fat.
0:28:43 > 0:28:45I mean, you can see, none of these animals are fat,
0:28:45 > 0:28:47and none of them will ever get fat.
0:28:47 > 0:28:50And that influences, Steve, how you cook it, doesn't it?
0:28:50 > 0:28:52- Well...- Because it's so dry.
0:28:52 > 0:28:54It could be dry, if you didn't cook it right.
0:28:54 > 0:28:59- But, I mean, my favourite joint is the leg.- Yeah.
0:28:59 > 0:29:01And our butcher cuts it into steaks,
0:29:01 > 0:29:03and just to fry that in the frying pan,
0:29:03 > 0:29:06just literally flash fry it and turn it over,
0:29:06 > 0:29:07it's absolutely fabulous.
0:29:07 > 0:29:09I could eat it all day and all night!
0:29:14 > 0:29:16Well, Brian, got any inspiration?
0:29:16 > 0:29:18Great inspiration.
0:29:18 > 0:29:22With you in mind with these leg steaks, I've got a fabulous idea.
0:29:22 > 0:29:25Slow-cooked, braised...wait and see.
0:29:25 > 0:29:28Right. New twist on Dorset, then.
0:29:28 > 0:29:30Absolutely right.
0:29:40 > 0:29:42Armed with a couple of goat steaks,
0:29:42 > 0:29:45we're all set to cook up a taste of Dorset.
0:29:46 > 0:29:48Given the county's rich historical heritage,
0:29:48 > 0:29:53I can't think of anywhere more appropriate for our celebratory cook
0:29:53 > 0:29:56than a 15th-century Tudor mansion.
0:29:56 > 0:29:57What do you think?
0:29:57 > 0:29:59Athelhampton House - isn't it beautiful?
0:29:59 > 0:30:01Fantastic, isn't it, eh?
0:30:01 > 0:30:02Absolutely sensational.
0:30:02 > 0:30:05Well, I'm off to go and have a look at the gardens.
0:30:05 > 0:30:08Well, I'm going to get my celebration goat ready, then.
0:30:08 > 0:30:10- See you later, bud! - Perfect place for you.
0:30:13 > 0:30:17Considered to be one of the most outstanding manor houses in Britain,
0:30:17 > 0:30:21Athelhampton's been granted Grade I listed status.
0:30:21 > 0:30:24Current owner Andrea Cooke is continuing a long tradition
0:30:24 > 0:30:29of restoring the house and gardens for future generations.
0:30:29 > 0:30:32So, what date is the house?
0:30:32 > 0:30:34Was it all built in one period,
0:30:34 > 0:30:37or has it been added to over the centuries?
0:30:37 > 0:30:39Oh, no. Well, the Pidele family moved here in the 1350s,
0:30:39 > 0:30:42which was where the Piddle Valley gets its name from.
0:30:42 > 0:30:44So, there was a Norman house here,
0:30:44 > 0:30:46but before them was a Saxon building.
0:30:46 > 0:30:50The house that you see now, the hall dates from 1485,
0:30:50 > 0:30:53but there was a building here from the 1350s.
0:30:53 > 0:30:55But there's Elizabethan, Georgian,
0:30:55 > 0:30:58going right the way through to the 20th century.
0:30:58 > 0:31:02- There has been an evolution... - So, it has been added to.
0:31:02 > 0:31:05So, with every family, and the need of each of each family,
0:31:05 > 0:31:07people have just added on rooms.
0:31:07 > 0:31:10So, as each member of the family has inherited the house,
0:31:10 > 0:31:13how have they altered the gardens?
0:31:13 > 0:31:16The original gardens only started -
0:31:16 > 0:31:18this gardens you see now - in the 1880s.
0:31:18 > 0:31:22The owner at the time, Cart de Lafontaine, imported 40,000 tonnes
0:31:22 > 0:31:27of hamstone and they terraced the whole garden up from this base.
0:31:27 > 0:31:30The Cooke family, my husband's family, started adding to it.
0:31:30 > 0:31:34The Palace of Westminster has an area called New Palace Yard,
0:31:34 > 0:31:36with a beautiful fountain system,
0:31:36 > 0:31:38so we have a miniature version of that, here.
0:31:45 > 0:31:47So, the gardens are not one garden,
0:31:47 > 0:31:50they are a series almost of rooms, aren't they?
0:31:50 > 0:31:53Oh, very much. I think that's the joy of this garden,
0:31:53 > 0:31:55because when I've come to plant it,
0:31:55 > 0:31:58I try to be really pure about the colours in each room,
0:31:58 > 0:32:01so they are distinctive from one to the other.
0:32:01 > 0:32:04And they sort of lead in from one room to the next.
0:32:04 > 0:32:07Andrea, thanks so much for hosting us here.
0:32:07 > 0:32:10Will you join me for a bit of celebration goat?
0:32:10 > 0:32:12I'd love to! Yes, please. Thank you.
0:32:16 > 0:32:19Time to head back to the manor house to see what Brian
0:32:19 > 0:32:22has on the menu for our celebratory dish.
0:32:25 > 0:32:26Well, this is it.
0:32:26 > 0:32:30I have got some fantastic local ingredients.
0:32:30 > 0:32:33And what a great sight, and look, lots of people!
0:32:33 > 0:32:38- Lots of locals!- Fantastic! Local it is. These are local vegetables.
0:32:38 > 0:32:40This is what I'm going to cook with.
0:32:40 > 0:32:43Leg steaks from Steve's goat. That looks fantastic.
0:32:43 > 0:32:46- Very little fat on it, looks good. - Yes.
0:32:46 > 0:32:48Going to be fantastic, is that.
0:32:48 > 0:32:51And then, what I've decided to do is to make it a little bit spicy.
0:32:51 > 0:32:53So, I have got here, I have got some cardamom,
0:32:53 > 0:32:55some cloves and some peppercorns.
0:32:55 > 0:32:58I've got ginger, green chilli,
0:32:58 > 0:33:01cinnamon stick and this belter.
0:33:01 > 0:33:04This is Lee's charcuterie place,
0:33:04 > 0:33:07this is wonderful chorizo.
0:33:07 > 0:33:11I'm going to do a goat steak in a spicy tomato sauce,
0:33:11 > 0:33:13with potatoes and chorizo on top.
0:33:17 > 0:33:19So, I'm just going to chop this up.
0:33:19 > 0:33:22And I have got some of these onions here, local onions.
0:33:22 > 0:33:24Everything is local as you say, today.
0:33:24 > 0:33:26Lovely golden brown with a bit of oil.
0:33:26 > 0:33:29Takes ages, but they smell fantastic.
0:33:29 > 0:33:31Don't know about everybody else, but fried onions...
0:33:31 > 0:33:33They're starving! They're starving!
0:33:33 > 0:33:34Oh, be good!
0:33:34 > 0:33:37So, those go in there, and we put the chorizo in there,
0:33:37 > 0:33:41to give that little bit of spicy flavour as we kick off.
0:33:42 > 0:33:45Okey-cokey. So once I have got that on the go, bit of chicken stock.
0:33:45 > 0:33:48So, we put that in there
0:33:48 > 0:33:51and we'll just let it start to cook away, there.
0:33:51 > 0:33:54Get a bit of flavour all mingled in together,
0:33:54 > 0:33:56whilst that's happening, bit of olive oil...
0:33:57 > 0:33:59That chorizo is really colouring the onions.
0:33:59 > 0:34:01It has! It's lovely, isn't it?
0:34:01 > 0:34:04And it will go lovely with the tomato colour, so that's fantastic.
0:34:04 > 0:34:07In here, then, we're going to colour the goat steaks.
0:34:07 > 0:34:09And what I want to do is make sure we get
0:34:09 > 0:34:12a really lovely caramelisation on the outside.
0:34:12 > 0:34:15So, we put those in now, nice and gently, mind your hands.
0:34:18 > 0:34:22But the thing about this is, don't play with it.
0:34:22 > 0:34:25Just let it sit there, caramelise it. Don't get the juices out if it,
0:34:25 > 0:34:27or else it will start to boil and toughen up.
0:34:27 > 0:34:29And we're going to braise it anyway,
0:34:29 > 0:34:31so, we don't want to toughen it too much.
0:34:31 > 0:34:33Anyway, on there, lots of nice colour.
0:34:33 > 0:34:37Whilst that's happening, into here, remember, chicken stock,
0:34:37 > 0:34:38chorizo and onions.
0:34:38 > 0:34:40Cinnamon stick.
0:34:40 > 0:34:44Going to put half a green chilli.
0:34:44 > 0:34:46Is that a hot chilli or...?
0:34:46 > 0:34:49It is a fairly warm chilli, I have to say.
0:34:49 > 0:34:51I hope it goes well with the chorizo, but of course,
0:34:51 > 0:34:54in this part of the world, they are already growing their own chillies.
0:34:54 > 0:34:57Yes! I grow chillies on my balcony!
0:34:57 > 0:34:59- Of course you do! - No, it's amazing,
0:34:59 > 0:35:02- I always thought that chillies only grew in hot climates.- So did I!
0:35:02 > 0:35:05- They're easy to grow. - So, in that goes.
0:35:08 > 0:35:09Give that a stir.
0:35:10 > 0:35:12And ginger.
0:35:12 > 0:35:15Now I do like ginger. Right, so...
0:35:17 > 0:35:20So, that's looking good. Let's have a quick look at our meat.
0:35:22 > 0:35:25What do you reckon to that, Steve? There you are, there's the man.
0:35:25 > 0:35:28He can see, just looking at it, he can tell how beautiful it is.
0:35:28 > 0:35:31- Wonderful, mate.- Fantastic. - You're just colouring the outside.
0:35:31 > 0:35:34Colouring the outside. Sealing it all up there.
0:35:34 > 0:35:37And then over here we have got cardamom seeds,
0:35:37 > 0:35:39just crush them,
0:35:39 > 0:35:42peppercorns, and cloves.
0:35:42 > 0:35:43And the idea here is that you
0:35:43 > 0:35:46stick it into a little muslin bag, and tie it up.
0:35:46 > 0:35:50Why? Because you don't want them floating around there,
0:35:50 > 0:35:51and they're difficult to take out.
0:35:51 > 0:35:54If you forget to do that, you have to pick out of your teeth.
0:35:54 > 0:35:57It's terrible. You get these lumps of wood in your stew.
0:35:57 > 0:36:00- This sounds like a party game they play at your flat!- I know, I know!
0:36:00 > 0:36:03I can't stand it when people have bits of cardamom floating around.
0:36:04 > 0:36:08So, that goes in there, so we have got bags of flavour.
0:36:10 > 0:36:13Then our steaks go in.
0:36:13 > 0:36:15A bit of oil in there.
0:36:19 > 0:36:20Lovely.
0:36:20 > 0:36:23And I am going to put that on,
0:36:23 > 0:36:26and leave that to simmer for about 30 minutes.
0:36:28 > 0:36:30- After 30 minutes... - And don't fiddle around with it...
0:36:30 > 0:36:33You are absolutely right. Don't fiddle around with it.
0:36:33 > 0:36:34Just bring it up to a nice simmer,
0:36:34 > 0:36:36just let it sit there and chug away.
0:36:36 > 0:36:38All those flavours marrying together
0:36:38 > 0:36:42to give you this wonderful big flavour that we're going to have.
0:36:42 > 0:36:44So, whilst that's happening,
0:36:44 > 0:36:46I've got these fantastic local tomatoes.
0:36:46 > 0:36:48Just chop them into bits.
0:36:48 > 0:36:51Now, this is a great use for those overripe tomatoes
0:36:51 > 0:36:52that you have forgotten about.
0:36:52 > 0:36:55Now, you're not taking the skins off, or anything fancy?
0:36:55 > 0:36:57Oh, no, no! Nay, lass! I'm from Yorkshire,
0:36:57 > 0:37:00- we don't throw owt away. - No, because I take my skins off,
0:37:00 > 0:37:03but then you think that's a bit over-fussy?
0:37:03 > 0:37:06So, that's been cooking now for half an hour.
0:37:06 > 0:37:07We stick this in here,
0:37:07 > 0:37:11and everything has been assimilated. It's got a good flavour.
0:37:12 > 0:37:14Have a smell.
0:37:14 > 0:37:15Smells great.
0:37:16 > 0:37:19I can smell all the herbs.
0:37:19 > 0:37:21That's right, yes. The spices.
0:37:21 > 0:37:23The ginger is coming through.
0:37:23 > 0:37:25That's what I like about this, I like the ginger in this.
0:37:27 > 0:37:29So, those are all in there now.
0:37:29 > 0:37:31I've got to put some salt and pepper in there. OK.
0:37:31 > 0:37:34So, we cooked it for half an hour to start with, OK?
0:37:34 > 0:37:36And then, we put the tomatoes in there,
0:37:36 > 0:37:39and it's got to cook again for another half hour.
0:37:39 > 0:37:42What I need to do, is get these parboiled local potatoes...
0:37:42 > 0:37:46- Yes.- Delicious.
0:37:46 > 0:37:49There we go, and all we need to do is stick these around the outside.
0:37:49 > 0:37:51And you need to do it fairly quickly,
0:37:51 > 0:37:55so that the liquor doesn't all disappear,
0:37:55 > 0:37:58and if it does, top it up with some extra stock.
0:37:58 > 0:38:01So, look at that. You put the lid on,
0:38:01 > 0:38:05and you turn it down and you let it simmer for half an hour.
0:38:05 > 0:38:07Now it's Dorset knob time!
0:38:07 > 0:38:11Hurray! Look, these things here,
0:38:11 > 0:38:14they are like... rock-solid dumplings.
0:38:14 > 0:38:16They have been dried out. A special recipe.
0:38:16 > 0:38:18Only make them in this part of the world
0:38:18 > 0:38:22and I think they will go fantastic with my stew, you can dunk them in.
0:38:22 > 0:38:24Well, I tell you what I've heard, Brian,
0:38:24 > 0:38:27that the locals have got a knob-throwing competition,
0:38:27 > 0:38:28that takes place annually.
0:38:28 > 0:38:31I don't know how I said that, but I managed it!
0:38:31 > 0:38:34So, what I'm going to do, is run my version of it.
0:38:34 > 0:38:37And whoever wins - chucks one of these the furthest -
0:38:37 > 0:38:40can taste your stew and see if it's ready! You OK with that?
0:38:40 > 0:38:42You just do a bit of stirring?
0:38:42 > 0:38:45OK? Anyone up for a bit of knob-tossing?
0:38:45 > 0:38:48Come, follow me. I've prepared a court.
0:38:48 > 0:38:51A pitch, or whatever you want to call it!
0:38:51 > 0:38:54Can I line you all up, please? Thank you.
0:38:58 > 0:39:00Now, is everybody ready?
0:39:00 > 0:39:02Are you poised?
0:39:02 > 0:39:05One...two...
0:39:05 > 0:39:06three...CHUCK!
0:39:06 > 0:39:09ALL LAUGH
0:39:10 > 0:39:12Right! The dog's eating them all!
0:39:14 > 0:39:16- Who threw this one?- Andrea. - It was me!
0:39:16 > 0:39:18Andrea! Andrea, you've won!
0:39:19 > 0:39:23- Here is our winner. Brian, please let Andrea taste it.- Congratulations!
0:39:23 > 0:39:25Right, here we are.
0:39:25 > 0:39:27Tell me what you think.
0:39:27 > 0:39:29A bit of Steve's goat.
0:39:29 > 0:39:33Local tomatoes, bit of Lee's chorizo.
0:39:33 > 0:39:36- Right, you take the spoon.- OK.
0:39:37 > 0:39:39It's a big moment.
0:39:41 > 0:39:42Roll on drums...
0:39:46 > 0:39:49- It's beautiful. Really nice. - Thank you very much.
0:39:49 > 0:39:52Take a seat, ladies and gentlemen. Well done, that young lady!
0:39:52 > 0:39:54APPLAUSE
0:39:54 > 0:39:57Right, the nice thing about this is it's a big platter,
0:39:57 > 0:40:00put it on there, cut it up. Let people help themselves.
0:40:00 > 0:40:03So, we get those two lovely steaks.
0:40:03 > 0:40:05Starting to fall off the bone.
0:40:05 > 0:40:08I think it's probably better if you let these rest
0:40:08 > 0:40:10for a while after they come out.
0:40:11 > 0:40:13Potatoes. We will do what we did with them before,
0:40:13 > 0:40:15stick them around the outside.
0:40:15 > 0:40:17You could, of course, be extremely rustic
0:40:17 > 0:40:19and you could just serve the whole thing in the pan.
0:40:19 > 0:40:22And just let people dig in and help themselves.
0:40:22 > 0:40:24That's what I'd be doing at my house,
0:40:24 > 0:40:26but I'm no good on presentation.
0:40:26 > 0:40:29That lot are going to demolish this in two minutes.
0:40:29 > 0:40:32- Do you reckon?- Yeah!
0:40:32 > 0:40:35There we go. Look at that.
0:40:35 > 0:40:38OK. So take that cinnamon out.
0:40:38 > 0:40:39We don't want that.
0:40:39 > 0:40:41Pour this all over the top.
0:40:43 > 0:40:45I have actually just got here
0:40:45 > 0:40:47these wonderful chorizo slices,
0:40:47 > 0:40:49just to go on top.
0:40:49 > 0:40:54For those that like it really spiced up.
0:40:54 > 0:40:57And you know me, I do like to have
0:40:57 > 0:41:00a bit of fresh, local, chopped parsley.
0:41:04 > 0:41:06So, there you have it, my dear.
0:41:07 > 0:41:13Goat steak in a spicy tomato sauce with potatoes and chorizo on top.
0:41:15 > 0:41:17APPLAUSE
0:41:17 > 0:41:20- What do you reckon to that? - Oh, very local.
0:41:20 > 0:41:22Give me some, I'm starving!
0:41:22 > 0:41:24I can only admire something for so long!
0:41:25 > 0:41:28- Right, OK.- Off you go.
0:41:28 > 0:41:32I have got some tomato, with the skin on...
0:41:32 > 0:41:34Yeah, yeah, yeah...
0:41:37 > 0:41:39That is so tender.
0:41:42 > 0:41:44Fabulous.
0:41:44 > 0:41:46And did you like the spices?
0:41:46 > 0:41:48I love the spices. It's delicious.
0:41:48 > 0:41:51It's not too hot, it's got a bit of a kick afterwards.
0:41:51 > 0:41:53OK, girl, so what do you think?
0:41:53 > 0:41:56You've done it again, it's fantastic. Very, very good.
0:41:56 > 0:41:59- Shall we let all the others have some?- Come on, team.
0:41:59 > 0:42:02Come and join us. Steve, come in. Alex, get in.
0:42:05 > 0:42:06That's really delicious.
0:42:08 > 0:42:10Get stuck in, get some more.
0:42:12 > 0:42:14George is on thirds!
0:42:14 > 0:42:17So what did you think to that?
0:42:17 > 0:42:19Fabulous, you did it proud.
0:42:19 > 0:42:20Absolutely wonderful, Brian.
0:42:20 > 0:42:24The flavour is delicious and those spices just accentuate it.
0:42:24 > 0:42:26- Beautiful. - Really very, very tender.
0:42:26 > 0:42:29Very, very good indeed with a Dorset twist.
0:42:33 > 0:42:35Look at that. The proof of the pudding is in the eating.
0:42:35 > 0:42:39- That's all that is left. Two bones. - Prehistoric teeth.
0:42:39 > 0:42:42I think that Steve and Tess, Lee did a great job.
0:42:42 > 0:42:44- Fabulous products. - Local producers.
0:42:44 > 0:42:46- Do you think they liked it?- Look!
0:42:46 > 0:42:49There is hardly anything left, except these two bones.
0:42:49 > 0:42:52I ate tomatoes with the skins on and survived!
0:42:52 > 0:42:55I think your dish was absolutely terrific.
0:42:55 > 0:42:57So, there we've got it yet again.
0:42:57 > 0:43:02- A Taste Of Britain in Dorset, it works.- Fabulous.