0:00:02 > 0:00:04He is Brian Turner.
0:00:04 > 0:00:07And she is Janet Street-Porter.
0:00:07 > 0:00:09I'm passionate about walking.
0:00:09 > 0:00:13These feet have taken me the length and breadth of Great Britain.
0:00:14 > 0:00:17I've been privileged to cook all around the world,
0:00:17 > 0:00:20but it's Britain that I love, fabulous produce,
0:00:20 > 0:00:22great ingredients, right here on the doorstep.
0:00:23 > 0:00:27We're joining forces to explore Britain's rich heritage.
0:00:29 > 0:00:32And the landscape that's given us such wonderful produce.
0:00:33 > 0:00:34He's in charge of the food.
0:00:34 > 0:00:36And guess what?
0:00:36 > 0:00:38She's in charge of everything else!
0:00:38 > 0:00:39This is...
0:00:39 > 0:00:41A Taste of Britain.
0:00:50 > 0:00:53Today we're exploring the historic county of Gloucestershire.
0:00:55 > 0:00:57Nestling alongside Wales,
0:00:57 > 0:01:01it's famous for its beautiful honey-coloured Cotswold towns,
0:01:01 > 0:01:05rolling landscapes, and acres of natural forest.
0:01:05 > 0:01:08So where better to be at one with nature with a walk in the woods.
0:01:10 > 0:01:12Though, Rupert, I'm not a touchy-feely person.
0:01:12 > 0:01:15Deep down inside there's a great tree hugger inside you.
0:01:15 > 0:01:17Oh, I've come over all funny.
0:01:17 > 0:01:21I won't need quite as much persuading when it comes to sampling the local ale.
0:01:21 > 0:01:24- Oh, that's interesting, red wine and beer.- And beer.
0:01:24 > 0:01:26It means you don't need quite so much beer, I'll just...
0:01:28 > 0:01:30And we'll be looking out for the perfect ingredients
0:01:30 > 0:01:34for a celebratory dish that sums up a taste of the region.
0:01:34 > 0:01:36There's a lot of mm-mm and not many...
0:01:36 > 0:01:38Do you know what they sounded like?
0:01:38 > 0:01:40They all sound like a load of pigs.
0:01:40 > 0:01:42PIG GRUNTS
0:01:46 > 0:01:49Well, here we are on top of Crickley Hill,
0:01:49 > 0:01:53- looking down over Gloucestershire, what a fabulous view.- Beautiful.
0:01:53 > 0:01:57Look, there's Gloucester over there, the Malvern Hills
0:01:57 > 0:02:00and right in the background on a clear day, unlike today,
0:02:00 > 0:02:02you can see Wales.
0:02:02 > 0:02:06Fabulous walking countryside, and, of course, Gustav Holst, the composer,
0:02:06 > 0:02:09was born very near here and spent much of his life walking
0:02:09 > 0:02:12through these hills and they inspired his music.
0:02:12 > 0:02:14There are loads of great producers down here,
0:02:14 > 0:02:16but we are in Gloucestershire, so we have to see that
0:02:16 > 0:02:19wonderful beast the Gloucester Old Spot pig,
0:02:19 > 0:02:22and, not only that, I've met a forager
0:02:22 > 0:02:25who's going to take us and show us things we'd never find. Come on.
0:02:32 > 0:02:36Along with its beautiful rolling hills and lush green countryside,
0:02:36 > 0:02:42Gloucestershire is blessed to have thousands of acres of natural woodland.
0:02:42 > 0:02:46I've been told that when it comes to sampling the taste of this region,
0:02:46 > 0:02:50if we go down to the woods today we're sure of a big surprise.
0:02:54 > 0:02:57According to professional forager Rupert Burdock, a huge
0:02:57 > 0:03:01variety of organic ingredients can be found in these woods.
0:03:02 > 0:03:05The best part is that they're all free,
0:03:05 > 0:03:09and Rupert's invited us to join him on his latest foraging expedition.
0:03:10 > 0:03:12- Hi.- Hello.
0:03:12 > 0:03:16- Bare feet.- Yeah, it actually slows you down in the countryside.
0:03:16 > 0:03:20- You have to walk more carefully and you spot more plants and fungus that way.- Really?
0:03:20 > 0:03:22We don't have to take our shoes off though?
0:03:22 > 0:03:24You don't. If you want to, go for it.
0:03:24 > 0:03:26Do most foragers go barefoot?
0:03:26 > 0:03:31- Er, no.- OK, right, moving rapidly on.- Yeah.
0:03:31 > 0:03:33So what makes you a special forager?
0:03:33 > 0:03:35We're all designed to forage.
0:03:35 > 0:03:40We've all got hands that can pick things, we've all got noses to smell, we can all climb trees.
0:03:40 > 0:03:43It's not a special skill, it's something we all have innately in us.
0:03:43 > 0:03:46- People have to know what they're doing, surely?- Absolutely, yes.
0:03:46 > 0:03:49It's like riding a motorcycle or flying a helicopter,
0:03:49 > 0:03:51you have to know some basics,
0:03:51 > 0:03:53because there's plants out here that can kill you quite easily.
0:03:53 > 0:03:56Right, well, I can't even drive a car with gears.
0:03:56 > 0:04:00So, just regard me as a learner driver.
0:04:00 > 0:04:03Although I do forage for mushrooms
0:04:03 > 0:04:07and see all this wild garlic here, I've picked plenty of that,
0:04:07 > 0:04:10but after that it's a bit of a grey area.
0:04:10 > 0:04:12- They've got such beautiful flowers. - It's fantastic.- Yeah.
0:04:12 > 0:04:15And this time of year, this is what you want to eat, is the flower.
0:04:15 > 0:04:19I've eaten a lot of wild garlic and the thing is this is very,
0:04:19 > 0:04:23very strong now, it's got a real kick to it.
0:04:23 > 0:04:26Exactly, and you want to follow the natural cycle of a plant,
0:04:26 > 0:04:29where its energy is. In the winter time you eat a lot of roots,
0:04:29 > 0:04:32root vegetables traditionally, that's where the energy of the plant is.
0:04:32 > 0:04:34Spring time, the first shoots and leaves.
0:04:34 > 0:04:36Summer time, the flowers.
0:04:36 > 0:04:38Autumn time, the fruit.
0:04:38 > 0:04:41- Lots of power there, you're quite right.- This is the plant equivalent of a kipper.
0:04:41 > 0:04:44You know when you have a kipper for breakfast and you taste it all day?
0:04:44 > 0:04:48- No bones, you're all right. - You'll be tasting that for the next four hours.
0:04:48 > 0:04:51So tell us, what kind of things would you expect to find?
0:04:51 > 0:04:54At this time of year, I'd hope to find some Dryad's saddle,
0:04:54 > 0:04:57some St George's mushrooms, maybe some chicken of the woods.
0:04:57 > 0:05:00- Oh, really? - It glows in the dark almost,
0:05:00 > 0:05:03so if we're here late we might even see some later on.
0:05:03 > 0:05:06- So when you eat it do you glow? - Yeah, you do. You do, yes.
0:05:06 > 0:05:09- In a metaphysical way, yeah.- Janet, you...- Oh, I want to glow really.
0:05:09 > 0:05:12You glow all the time, sweetheart.
0:05:12 > 0:05:14Before you take us off, I notice by your bag...
0:05:14 > 0:05:17I don't know what this is called, but I've seen this before.
0:05:17 > 0:05:20- Is that an edible?- It is indeed, well spotted there.
0:05:20 > 0:05:23- It's chickweed and you can always tell it's...- I never knew that.
0:05:23 > 0:05:27You can always tell it's chickweed, Brian, it's got hairs growing on one side of it.
0:05:27 > 0:05:30- Can you see the faint soft hairs there, you know?- You're right.
0:05:30 > 0:05:33It doesn't have black spots on the bottom cos that would be
0:05:33 > 0:05:36scarlet pimpernel, which is poisonous, but you can eat this.
0:05:36 > 0:05:39It's very good for women's metabolism if they want to lose weight.
0:05:39 > 0:05:42Victorian ladies used to eat mouthfuls of it.
0:05:42 > 0:05:44There you go, Janet.
0:05:44 > 0:05:46I've only just got to know you
0:05:46 > 0:05:48and I'll have less comments about the size of my backside,
0:05:48 > 0:05:51if you don't mind. Let's start foraging.
0:05:51 > 0:05:52Let's go deep into the woods.
0:05:52 > 0:05:56Yeah, let your bare feet find the way.
0:05:56 > 0:05:58I'm glad I've got my shoes on, I don't know about you.
0:06:01 > 0:06:05Rupert's discovered an amazing variety of edible ingredients here,
0:06:05 > 0:06:09including many species of woodland mushrooms.
0:06:09 > 0:06:14But, be warned, they should always be picked with caution.
0:06:14 > 0:06:17Here we've got some St George's mushrooms here.
0:06:17 > 0:06:18- You see it's got white gills.- Yeah.
0:06:18 > 0:06:21Now most of the deadly poisonous mushrooms have white gills
0:06:21 > 0:06:25but one of the things that makes this particular one safer is,
0:06:25 > 0:06:28because of the time of year, the poisonous ones are more autumnal.
0:06:28 > 0:06:31Also I know by the smell. Have a whiff.
0:06:31 > 0:06:33It's sort of a flowery smell.
0:06:33 > 0:06:35Also, I'm familiar with that mushroom,
0:06:35 > 0:06:37it's like a friend of mine - I pick them a lot.
0:06:37 > 0:06:39I'd advise the first thing anyone should do
0:06:39 > 0:06:42when they're thinking about picking wild mushrooms to eat them
0:06:42 > 0:06:44is learn the deadly poisonous ones first.
0:06:44 > 0:06:49Realise there's ones out there that can kill you and you'll be all right.
0:06:49 > 0:06:52I've picked this, but I've never picked it in the woods.
0:06:52 > 0:06:55- I've picked this on grassland. - Good point.
0:06:55 > 0:06:58This mushroom, strangely enough, grows in the middle of the woods
0:06:58 > 0:07:00- and out in the pastures.- Yeah. - It's everywhere.
0:07:00 > 0:07:02Oh, that's good you've said that because before,
0:07:02 > 0:07:05I would never have looked for it in the woods.
0:07:05 > 0:07:08These are ones I picked earlier in the year, I've dried these.
0:07:08 > 0:07:10- Have a whiff.- Twice as strong when they're dried.
0:07:10 > 0:07:12Oh, yeah, it's a concentration.
0:07:12 > 0:07:15- Also perfect for adding flavour to sauces, are those, aren't they? - Yeah.
0:07:17 > 0:07:20While all this woodland flora provides a great source of new
0:07:20 > 0:07:21tastes and flavours to discover,
0:07:21 > 0:07:25Rupert also feels a close spiritual connection to the plants
0:07:25 > 0:07:29he forages and even believes some have healing powers.
0:07:29 > 0:07:32Here we are, here's a beech tree, now the thing about
0:07:32 > 0:07:35beech trees is that you can get some therapy from it, free therapy.
0:07:35 > 0:07:40Each tree has its own power to transform a negative emotion.
0:07:40 > 0:07:43Now the negative emotion the beech tree can transform
0:07:43 > 0:07:45is being hypercritical.
0:07:46 > 0:07:48- You can tell... - Are you looking at me?
0:07:48 > 0:07:50I'm not, I'm looking at the beech tree.
0:07:50 > 0:07:52Let's give this tree a hug and get rid of that hypercritical energy.
0:07:52 > 0:07:55- Give it a hug? - Give it a hug, yeah, absolutely.
0:07:55 > 0:07:57OK, I'll give it a try.
0:07:57 > 0:07:59But, Rupert, I'm not a touchy-feely person.
0:07:59 > 0:08:02- This will cure that, your touchy-feely emotion. - I don't want... I like the way I am.
0:08:02 > 0:08:04So we just, seriously, just hold this?
0:08:04 > 0:08:07Yes, hold it, feel it, put your heart to it.
0:08:07 > 0:08:11Just become at one with the tree, let the tree influence you a bit.
0:08:11 > 0:08:13- We'll all do this together, Janet. - Yeah.
0:08:13 > 0:08:15Your aversion to hugging this tree shows you how powerful
0:08:15 > 0:08:17the medicine will be.
0:08:17 > 0:08:20- What, my aversion to hugging a tree? - Mm-hm.
0:08:20 > 0:08:23Deep down inside there's a great tree hugger inside you.
0:08:23 > 0:08:25Now if you just hug it, you don't fight it.
0:08:25 > 0:08:28You'll find that you have a deep sense of peace
0:08:28 > 0:08:31and acceptance of all things in the universe.
0:08:31 > 0:08:33Don't fight it, Janet.
0:08:36 > 0:08:38Oh, I've come over all funny.
0:08:38 > 0:08:41- It's working, isn't it? - No, I want a drink.
0:08:41 > 0:08:45It's lovely, I really appreciate it, but it's time for The Archers.
0:08:45 > 0:08:49Rupert, you said you had some pesto for us to eat.
0:08:49 > 0:08:51- I do, Brian.- Fantastic.
0:08:51 > 0:08:55And this one is made from wild garlic, Alexander's and goose grass.
0:08:55 > 0:08:57Well, I have to say I'm really chuffed to bits cos this
0:08:57 > 0:09:01tree's really worked, so well done, tree, and thank you very much.
0:09:01 > 0:09:02- You're welcome. - Foragers are us, huh!
0:09:02 > 0:09:05I think you've been eating that dodgy mushroom, Brian,
0:09:05 > 0:09:07you've gone a kind of strange orange colour,
0:09:07 > 0:09:09there's a glow around your head.
0:09:15 > 0:09:18Orange glow, indeed!
0:09:18 > 0:09:21Well, Rupert's foraged ingredients have given me
0:09:21 > 0:09:24an idea for a mushroom dish that's very quick and easy.
0:09:24 > 0:09:27So what have you foraged for us here?
0:09:27 > 0:09:29Well, that's just it, not everybody can go foraging,
0:09:29 > 0:09:33so I've got some wonderful local field mushrooms.
0:09:33 > 0:09:34I'm going to stuff these
0:09:34 > 0:09:37and I've got some local Gloucestershire cheese here, OK?
0:09:39 > 0:09:43- So we'll just trim those and put those in there.- Yeah.
0:09:43 > 0:09:44Salt and pepper on.
0:09:44 > 0:09:48Turn them down and cook them for about 20 minutes on a slow heat.
0:09:50 > 0:09:53So they're on the go, these have been cooked
0:09:53 > 0:09:55for just about 20 minutes.
0:09:55 > 0:09:57Now they have shrunk a little bit.
0:09:57 > 0:10:01OK, so we're going to stuff them, quite a loose stuffing.
0:10:01 > 0:10:03- I've got some breadcrumbs.- Yeah.
0:10:03 > 0:10:05Chopped garlic.
0:10:05 > 0:10:07This is a dish that has got bags of garlic in it.
0:10:07 > 0:10:10- Some chives.- Yeah.
0:10:10 > 0:10:13- Lots of colour. Salt and pepper.- Yeah.
0:10:14 > 0:10:15And then...
0:10:15 > 0:10:19..this Hampton Blue, from Minchinhampton...
0:10:19 > 0:10:21- Can I have a sniff? - ..near Stroud.
0:10:21 > 0:10:24- Oh, that smells fantastic. - It's good, isn't it, eh?- Yeah.
0:10:24 > 0:10:28If you keep it in the fridge for a long time, you can grate it in there.
0:10:28 > 0:10:31But, in your back garden, in weather like this, you got no chance.
0:10:31 > 0:10:33- No, it's very squishy, isn't it? - So, yeah, so just...
0:10:33 > 0:10:37we'll use its squishiness just to pull it all together.
0:10:39 > 0:10:41I've just got four mushrooms here.
0:10:46 > 0:10:49And I brush these with quite a bit of butter now.
0:10:51 > 0:10:53And a bit of butter in here.
0:10:53 > 0:10:58Now remember that they're cooked, so that's not a problem.
0:10:58 > 0:11:01We just want them to settle a bit now, and leave a bit of that
0:11:01 > 0:11:05mixture on top and, hopefully, the breadcrumbs will hold it together.
0:11:05 > 0:11:08But just to try and make sure that works,
0:11:08 > 0:11:12I'm going to take a little breadcrumb now, just sprinkle it.
0:11:13 > 0:11:16I'm going to put the lid on top, so it acts like a bit of an oven.
0:11:18 > 0:11:19- So those are on there.- Yeah.
0:11:19 > 0:11:21- They've just got to heat through. - Right.
0:11:21 > 0:11:23Now we're going to make our aioli.
0:11:23 > 0:11:26We're not going to get it out of a jar like I do.
0:11:26 > 0:11:28Buy the mayonnaise, pass it off as if you made it
0:11:28 > 0:11:30and stick a bit of garlic in it.
0:11:30 > 0:11:32Do you know, sometimes there's nothing wrong with that.
0:11:32 > 0:11:36If you put yourself under too much pressure sometimes, you think, "Why am I doing this?"
0:11:36 > 0:11:40It's good to know the proper way to do it, as well as the quick way.
0:11:40 > 0:11:43- You have to do it slowly, don't you, putting the oil in?- Yeah.
0:11:44 > 0:11:47So there's the Dijon mustard.
0:11:47 > 0:11:48- Chopped garlic.- Yeah.
0:11:53 > 0:11:56So I've got garlic in there, I've got egg yolks, mustard.
0:11:56 > 0:12:00What actually happens now is the old muscle starts to get toned up,
0:12:00 > 0:12:04- I can feel my tummy pulling itself in whilst I'm doing this.- Really?
0:12:04 > 0:12:07- Yeah, really, I'm just...- So you don't go to the gym, you make a lot of mayonnaise?
0:12:07 > 0:12:11Do you know, I was just going to say, I saw a machine the other day where
0:12:11 > 0:12:13you ended up doing this - 1,000 it cost.
0:12:13 > 0:12:15This is a cheap way to do it.
0:12:15 > 0:12:18I tried that trembling machine, it just made my fillings vibrate.
0:12:20 > 0:12:22Is that all olive oil you're putting in?
0:12:22 > 0:12:25Yeah, in lots of these sauces I don't think you want too much
0:12:25 > 0:12:27olive oil in there, cos it's too strong.
0:12:27 > 0:12:31But this kind of sauce, it is meant to have that strength about it.
0:12:31 > 0:12:34So now I'm going to put a little bit of this smoked paprika in there.
0:12:34 > 0:12:36Yeah.
0:12:36 > 0:12:38And I'm going to put some chopped parsley in.
0:12:39 > 0:12:41Get some colour.
0:12:41 > 0:12:44And I'm going to put a little bit of lemon juice in there.
0:12:47 > 0:12:49- So now, see that lovely colour it's got?- Yeah.
0:12:49 > 0:12:52Do you want to put it on a...
0:12:52 > 0:12:55Actually, yeah, can I just show you this as well? I was taught...
0:12:55 > 0:12:58I'd forgotten about this. I was taught at college to take a cloth
0:12:58 > 0:13:00- like that, to wrap it around.- Yeah.
0:13:00 > 0:13:03Pull it over here, down like that.
0:13:05 > 0:13:07- Get your body against it. - Oh, that's good.
0:13:07 > 0:13:10And it means, then, you can keep it still.
0:13:10 > 0:13:15The last thing you want is for this to split right at the last minute.
0:13:15 > 0:13:19So if you're not sure, put less olive oil in there, OK?
0:13:19 > 0:13:22You have a taste and tell me what you think. We haven't really seasoned it,
0:13:22 > 0:13:24but, at least, see where we're at.
0:13:26 > 0:13:27That's nearly there.
0:13:27 > 0:13:30- It's quite powerful, isn't it, eh?- Yeah.
0:13:30 > 0:13:33- I'm going to put a bit more salt in there.- Loads of garlic.
0:13:33 > 0:13:36Not going to snog you tonight, that's for certain.
0:13:36 > 0:13:40You see, I think that's all right, I'm really quite happy with that.
0:13:40 > 0:13:41Let's have a look over here.
0:13:42 > 0:13:45Right. We're almost there.
0:13:45 > 0:13:47- So we'll take these out.- Yeah.
0:13:49 > 0:13:51You could do this on a barbie, yeah.
0:13:53 > 0:13:56So all I'm doing now is just browning those crumbs,
0:13:56 > 0:13:59just to give it a little bit of contrast.
0:14:00 > 0:14:03- Crumbs and butter.- Yeah.
0:14:03 > 0:14:05That just makes it look that little bit more attractive.
0:14:07 > 0:14:09Looking good there. All we need to do now
0:14:09 > 0:14:13is just quickly put, I think, three...
0:14:14 > 0:14:17It's certainly a nice-size portion, is that, and there's
0:14:17 > 0:14:20something about the shape of the three that actually works well.
0:14:20 > 0:14:22And all we do now is just take our sauce.
0:14:22 > 0:14:24Yeah, incredibly powerful garlic sauce.
0:14:26 > 0:14:29If you run out of petrol you could put this in the car, can't you?
0:14:29 > 0:14:31Just a little drop there.
0:14:32 > 0:14:35- It's a nice colour. - A little drop there.
0:14:36 > 0:14:39That looks a lot better than I thought it would look.
0:14:39 > 0:14:40It looks good.
0:14:40 > 0:14:44Field mushrooms stuffed with Hampton Blue cheese
0:14:44 > 0:14:46- and a little aioli.- Aioli.
0:14:46 > 0:14:47- ENUNCIATES:- Aioli.
0:14:53 > 0:14:55- That cheese is nice.- Mm.
0:14:56 > 0:14:59- Cooking the mushrooms slowly concentrates the flavour.- Yeah.
0:14:59 > 0:15:03Wouldn't be eating this aioli on a date night.
0:15:14 > 0:15:17As a keen rambler, I can't miss out on a stroll through
0:15:17 > 0:15:20the beautiful Cotswold countryside.
0:15:20 > 0:15:24If I'd been hiking here 100 years ago, the chances are
0:15:24 > 0:15:29I might have bumped into the famous British composer Gustav Holst.
0:15:29 > 0:15:34Born in 1874, Holst began composing as a child,
0:15:34 > 0:15:36and his father would often send him out into the hills
0:15:36 > 0:15:40to practise his trombone.
0:15:40 > 0:15:42MUSIC: "The Planets Suite" composed by Gustav Holst
0:15:45 > 0:15:492014 marks the centenary of his Planets Suite,
0:15:49 > 0:15:54the composition that made him one of Britain's most famous composers.
0:15:56 > 0:15:59And we've come to St Lawrence's Church in the village
0:15:59 > 0:16:03of Wyck Rissington to meet Graham Lockwood, who helped design
0:16:03 > 0:16:06a 35-mile rambler's route in honour of the musician.
0:16:06 > 0:16:08Hello.
0:16:08 > 0:16:12- Hello, Janet, how pleased I am to meet you.- Hello, Graham.
0:16:12 > 0:16:14Now, I know exactly who you are because you're holding
0:16:14 > 0:16:17The Gustav Holst Way. What a fabulous cover that is.
0:16:17 > 0:16:20- Yeah, it is nice, isn't it? - Is that Holst on his trombone?
0:16:20 > 0:16:24There is lots of stories about Gustav walking
0:16:24 > 0:16:26the countryside practising his trombone.
0:16:26 > 0:16:29- And it's the scenery of the... - Contradictory...- The Planets Suite.
0:16:29 > 0:16:32Which is a piece of music that's so iconic...
0:16:32 > 0:16:34that seems to sum up Britain,
0:16:34 > 0:16:37- and yet a lot of people don't think he was English.- No, you're right.
0:16:37 > 0:16:40- I mean, with a name like Holst it sounds...- And Gustav as well.
0:16:40 > 0:16:44Gustav, he was christened Gustavus Theodore von Holst,
0:16:44 > 0:16:45I mean, in Cheltenham.
0:16:45 > 0:16:48In Cheltenham, so he was born in Cheltenham.
0:16:48 > 0:16:51MUSIC: "I Vow To Thee My Country", music composed by Gustav Holst
0:16:57 > 0:17:01The Gustav Holst Way retraces the routes Holst himself used to
0:17:01 > 0:17:05walk, passing many landmarks important in the composer's life.
0:17:05 > 0:17:09And it begins here at St Lawrence's Church.
0:17:09 > 0:17:10So why did you choose this church?
0:17:10 > 0:17:13Well, this is because he got his very first job,
0:17:13 > 0:17:15when he was a 17-year-old boy,
0:17:15 > 0:17:18and he wanted to, you know, hone his musical talents.
0:17:18 > 0:17:21Yes, he got this job at £4 a year...
0:17:21 > 0:17:24as organist and choirmaster at Wyck Rissington Church.
0:17:24 > 0:17:27He had no money so he actually had to walk from Cheltenham,
0:17:27 > 0:17:30and I think that started him loving walking and when he was on his own
0:17:30 > 0:17:33Gustav wrote music in his head
0:17:33 > 0:17:35and he found it inspirational.
0:17:35 > 0:17:38- He did write something called the Cotswold Symphony.- Yeah.
0:17:38 > 0:17:40Very early on, erm...
0:17:40 > 0:17:43..and listening to that you can hear the countryside in it.
0:17:43 > 0:17:46You know, you can imagine him composing that piece
0:17:46 > 0:17:47as he walked over here.
0:17:52 > 0:17:55Well, Graham, I'd love to see the organ that he had his first
0:17:55 > 0:17:57- paid job on.- Yeah. - Will you show it to us?
0:17:57 > 0:17:58Let's go and do that, yes.
0:18:06 > 0:18:08- So that's the organ? - That's the organ,
0:18:08 > 0:18:11the famous organ that he played for a year in the 1890s.
0:18:18 > 0:18:21As you can see it's quite small.
0:18:21 > 0:18:25I suppose most village churches had a fairly simple... one keyboard, pedals.
0:18:25 > 0:18:28Did he know a lot about music from a very young age?
0:18:28 > 0:18:32Oh, I think he did because he grew up in a very musical house.
0:18:32 > 0:18:35His father was a church organist in Cheltenham,
0:18:35 > 0:18:38and Gustav would go and help his father there, sing in the choir
0:18:38 > 0:18:42and do some instrumentation, play on the organ,
0:18:42 > 0:18:44do a bit of composition when his father wasn't listening.
0:18:44 > 0:18:46Get his ear in to listen to it all.
0:18:46 > 0:18:50Yes, I think playing in a church like this with a choir
0:18:50 > 0:18:53would have been second nature to him by the time he was 17, I'm sure.
0:18:53 > 0:18:56Er, but he was basically an unassuming chap who
0:18:56 > 0:18:59wanted to make his mark in music and nothing else.
0:18:59 > 0:19:03Well, thanks, Graham, but I want to get on and continue with the walk...
0:19:03 > 0:19:06- Quite right.- ..and follow in Holst's footsteps.- Quite right, too.
0:19:19 > 0:19:22As well as the beautiful countryside, the Holst Way takes in
0:19:22 > 0:19:28many pretty Cotswold villages with their characteristic stone facades.
0:19:28 > 0:19:31The style is a particularly lovely honey colour, isn't it?
0:19:31 > 0:19:33Er, yes, very characteristic of the area.
0:19:36 > 0:19:40Our next stop on the walk brings us to Bourton on the Water,
0:19:40 > 0:19:43another significant town in Holst's musical career
0:19:43 > 0:19:46and now a very popular tourist spot.
0:19:48 > 0:19:51Long after he finished teaching and conducting,
0:19:51 > 0:19:53he used to walk the Cotswolds a lot.
0:19:53 > 0:19:56I don't imagine in Holst's day there were 5,000 tourists
0:19:56 > 0:19:59- and the plastic chairs... - I doubt that very much, no. - ..and tearooms.
0:19:59 > 0:20:01Probably 20 or 30 people.
0:20:01 > 0:20:06Choral music was a popular source of entertainment in the 1890s.
0:20:06 > 0:20:11As his musical reputation grew, Holst was soon leading the local choir
0:20:11 > 0:20:14here in an assembly room attached to this pub.
0:20:15 > 0:20:18Here we are at the Old New Inn.
0:20:18 > 0:20:21- The Old New Inn?- That's right.
0:20:21 > 0:20:24- 1712 as it says up there. - So it was new in 1712?
0:20:24 > 0:20:25THEY LAUGH
0:20:25 > 0:20:29Anyway, behind this pub there used to be assembly rooms
0:20:29 > 0:20:32where the Bourton on the Water Choral Society used to rehearse.
0:20:32 > 0:20:35The word got to them that there was this young, talented musician.
0:20:35 > 0:20:39So he was invited to come and rehearse them for a while,
0:20:39 > 0:20:44and they took to him so much that he then became appointed as their conductor.
0:20:44 > 0:20:47- How old was he then?- Oh, he was still only 17, coming on 18.
0:20:47 > 0:20:51- 17 and he was leading the local choir?- That's right.
0:20:51 > 0:20:54I suppose he was sort of the Gareth Malone...
0:20:54 > 0:20:55- Absolutely!- ..of that era.
0:20:55 > 0:20:59Younger than Gareth, much younger than Gareth.
0:20:59 > 0:21:01No, absolutely, he had that sort of motivation.
0:21:01 > 0:21:05Well, Graham, you've told us so much about Holst, it's been fascinating.
0:21:05 > 0:21:08- Now can I take the book off you... - Please do.
0:21:08 > 0:21:11- ..so I can do the walk all over again?- That's right.
0:21:11 > 0:21:13- I hope the walk's a great success.- Thank you very much.
0:21:13 > 0:21:17- I hope you really enjoy it and find it of interest.- Thanks. - Come on, girl.
0:21:23 > 0:21:26Janet's going to do more of the Holst Walk,
0:21:26 > 0:21:30so I'm off on the hunt for a local chef who's making the most of the area's food.
0:21:32 > 0:21:35A host of home-grown ingredients on chef Will Greenstock's menu
0:21:35 > 0:21:40has made the Horse and Groom a firm favourite on this area's culinary map.
0:21:42 > 0:21:45So, what are you going to cook for us today, boss?
0:21:45 > 0:21:48OK, so on the menu we've got a beef, ale and horseradish pie.
0:21:51 > 0:21:54The beef is from a Dexter cow and they're very local to us,
0:21:54 > 0:21:58they're about five miles down the road and it's a phenomenal breed.
0:21:58 > 0:21:59And this.
0:21:59 > 0:22:02Yeah, this is equally special, this is from even closer,
0:22:02 > 0:22:05- about 20 metres away, from our garden here...- You grew it yourself?
0:22:05 > 0:22:07- Yeah.- Oh, good man. - It's Swiss chard.
0:22:07 > 0:22:09Show us what you're going to do.
0:22:09 > 0:22:11I'm going to start off by flouring the meat.
0:22:11 > 0:22:15So this is going to help to thicken the sauce in the final pie,
0:22:15 > 0:22:17and it's going to help the colour.
0:22:17 > 0:22:19OK, so the meat's nicely floured,
0:22:19 > 0:22:22we're going to melt a bit of butter in a pan.
0:22:22 > 0:22:25- Good man, a bit of butter, a bit of flavour.- Exactly.
0:22:26 > 0:22:29And, then, nicely foaming.
0:22:29 > 0:22:31How long have you been using Dexter beef?
0:22:31 > 0:22:34Ever since we started. We're spoilt for choice around here.
0:22:34 > 0:22:37We've got three or four farms within a ten-mile radius that
0:22:37 > 0:22:41- supply us, so we're lucky. - OK, so you're browning that.
0:22:41 > 0:22:44Yeah, browning that off and we want to get really nice,
0:22:44 > 0:22:47- caramelised flavours. - Right, so now your meat's brown.
0:22:47 > 0:22:50Yeah, so we've got a nice colour on the meat here.
0:22:50 > 0:22:52I'm going to take that out the pan and I'll add the onions in
0:22:52 > 0:22:53and fry off the onions.
0:22:53 > 0:22:55They'll just sweat off.
0:22:56 > 0:22:59Meanwhile I can put in the meat into the pan.
0:23:00 > 0:23:04- OK, so onions are coloured, they go in with the meat.- Absolutely.
0:23:07 > 0:23:11OK, so now we're going to add a splash of red wine.
0:23:11 > 0:23:14- Oh, that's interesting, red wine and beer.- And beer, yeah.
0:23:14 > 0:23:16That means you don't need quite so much beer, I'll just...
0:23:16 > 0:23:19And the red wine adds a good colour, as well.
0:23:19 > 0:23:21I think that's going to go down rather well, is that.
0:23:21 > 0:23:24I think that's lovely, that is.
0:23:24 > 0:23:27So that's the red and the beer's gone in there.
0:23:27 > 0:23:31I'm going to add a teaspoon of tomato puree.
0:23:31 > 0:23:34Again that just helps with the colour, adds some colouring
0:23:34 > 0:23:37and a bit of wine, it just brings in that depth of flavour.
0:23:37 > 0:23:38Yeah, yeah.
0:23:38 > 0:23:41- You can really get stuck into a good meaty pie.- Exactly.
0:23:41 > 0:23:45- Bread and butter, wipe the bottom of the pie dish.- Exactly. - It's just like you used to do.
0:23:45 > 0:23:48- Then, also a couple of bay leaves go in there as well.- Yeah.
0:23:48 > 0:23:49And that's about it for the pie.
0:23:49 > 0:23:51How long do you put it in the oven for?
0:23:51 > 0:23:54That's going to take about two, two and a half hours.
0:23:54 > 0:23:56- And about what temperature? - Erm, 160, 170.
0:23:56 > 0:24:00OK, so just nice and slow and let all the flavours meld together
0:24:00 > 0:24:03- and just, really, fantastic.- Yeah.
0:24:03 > 0:24:06- I assume you've got some ready for me.- Yes, I do.- Good man,
0:24:06 > 0:24:08that's what I like, forward thinking of chefs.
0:24:08 > 0:24:11OK, so it's... I mean, it's so tender, it's almost falling apart.
0:24:11 > 0:24:13I am not going to put my fingers in there cos,
0:24:13 > 0:24:17if I did, I'll start eating it. That looks great.
0:24:18 > 0:24:22A bit of creamed horseradish here, stir that through.
0:24:22 > 0:24:24Pull out the bay leaves, as well.
0:24:25 > 0:24:28But pies are something we do so well in this country,
0:24:28 > 0:24:30a good British pie.
0:24:30 > 0:24:32- Yeah, it's something we're famous for.- Yeah.
0:24:32 > 0:24:35- And nobody does pies like what we do.- Exactly, exactly.
0:24:35 > 0:24:38- OK, so here I have a puff pastry lid.- Yeah.
0:24:38 > 0:24:41I'm just going to brush it with some beaten egg,
0:24:41 > 0:24:44that helps it go nice and golden in the oven.
0:24:44 > 0:24:46OK, and I put a little crisscross across the top.
0:24:46 > 0:24:50Oh, here we are now, you're not doing that just for me now, are you?
0:24:50 > 0:24:52- You're being really swish. - Every customer gets the er...
0:24:52 > 0:24:54..the special crisscross.
0:24:56 > 0:25:00OK, so that just goes on the top there like that.
0:25:00 > 0:25:03- That goes on there.- Perfect. - In the oven.- Temperature?
0:25:03 > 0:25:05- About 200 degrees. - OK, for how long, Chef?
0:25:05 > 0:25:10- For about 10, 15 minutes just until it's nicely golden brown. - Sounds fantastic.
0:25:17 > 0:25:20And that pie is looking delicious from here.
0:25:20 > 0:25:22Yeah, so that's good to come out.
0:25:22 > 0:25:25Lovely and golden brown, just the colour you're looking for.
0:25:25 > 0:25:28- Freshly baked.- Freshly baked.- What are you going to serve with that?
0:25:28 > 0:25:32I've got some of the lovely Swiss chard from the garden that I've cooked down already.
0:25:32 > 0:25:36- Oh, right, yeah.- So I've blanched that in salted boiling water
0:25:36 > 0:25:38for a couple of minutes and then put it in the pan with
0:25:38 > 0:25:42- some double cream, a bit of chicken stock, salt and pepper.- Excellent.
0:25:42 > 0:25:45I'm just going to finish it off with a bit of grated nutmeg on top.
0:25:45 > 0:25:47Yeah, like that.
0:25:47 > 0:25:50OK, so I've just got some lovely new potatoes,
0:25:50 > 0:25:53- Jersey Royals actually. - Ho-ho, even better, yes.
0:25:53 > 0:25:55They've just been boiled, a bit of mint,
0:25:55 > 0:25:58a bit of parsley, a bit of butter.
0:25:58 > 0:26:00It's a classic British dish.
0:26:02 > 0:26:05As a taste of Gloucestershire, Will's use of local beef
0:26:05 > 0:26:09and vegetables can't fail to impress the Duchess.
0:26:12 > 0:26:14- Hello.- Hello there.
0:26:14 > 0:26:15There you are.
0:26:15 > 0:26:18So we've got a Dexter beef, ale and horseradish pie with some
0:26:18 > 0:26:21home-grown creamed chard and some new potatoes.
0:26:21 > 0:26:23- Fabulous, thank you.- OK. - Cheers, Will.
0:26:23 > 0:26:25Now what's the etiquette on this?
0:26:25 > 0:26:28- You lift the pie pastry up, and I'll pour the pie out.- OK.
0:26:28 > 0:26:30And it's blooming hot.
0:26:30 > 0:26:31There you are.
0:26:31 > 0:26:33- Well, I like his pastry.- Yeah.
0:26:33 > 0:26:36Look at that, it's very neat. When I make it, it's a bit of a mess.
0:26:36 > 0:26:39The nice thing is put the pastry on top of the filling,
0:26:39 > 0:26:42put it in the oven and cooked it. Some people cook that separate.
0:26:42 > 0:26:43That's not a pie, this is a pie.
0:26:43 > 0:26:46Yeah, because you want the underneath of the pastry
0:26:46 > 0:26:47to take the flavours of the meat.
0:26:47 > 0:26:49That's it, yeah, have a taster.
0:26:53 > 0:26:56What I like is that the meat's been cooked for a long time,
0:26:56 > 0:26:57it looks really tender.
0:26:58 > 0:27:01And I love this meat with horseradish in it.
0:27:01 > 0:27:03I think it's last minute, it's great
0:27:03 > 0:27:06and the chard, which is growing over there, look...
0:27:06 > 0:27:10Yeah, I was looking at that, comparing it with my chard.
0:27:10 > 0:27:13- Oh!- It's interesting how he's cooked the chard
0:27:13 > 0:27:16because I'm always looking for different ways of cooking it.
0:27:16 > 0:27:18- And then can you taste what he finished it with?- Cream.
0:27:18 > 0:27:21- Yeah, he's got a bit of cream in there, yeah.- Not much. Nutmeg.
0:27:21 > 0:27:24That's it, nutmeg, you're absolutely right.
0:27:24 > 0:27:27Yeah, nutmeg's very interesting with green vegetables.
0:27:27 > 0:27:31- Well, I like this pie.- So do I, it is so British, is it not, yeah?
0:27:31 > 0:27:32I think that's pie-fect.
0:27:32 > 0:27:34Do you get it?
0:27:35 > 0:27:37Ghastly!
0:27:38 > 0:27:41- Well, that was a top pie. - Fantastic, I love pies, that beef was delicious.
0:27:41 > 0:27:44However, up there is a great pork farmer that I heard about.
0:27:44 > 0:27:46I suppose you're going for a walk, are you?
0:27:46 > 0:27:50- I'm definitely going for a walk, that pie sitting round my middle. - See you, girl.
0:27:52 > 0:27:55Nothing sums up the beauty of this part of Gloucestershire more
0:27:55 > 0:27:58than its green rolling hills
0:27:58 > 0:28:02and charming Cotswold villages with their characteristic golden stone.
0:28:02 > 0:28:06And the limestone used in their construction underlies
0:28:06 > 0:28:08the history and heritage of the area,
0:28:08 > 0:28:11so I'm off for a walk with a local land management officer,
0:28:11 > 0:28:16Mark Connolly, to find out more about the landscape's unique geology.
0:28:17 > 0:28:20- Hi, Mark.- Hello, good to meet you. - Nice to meet you.
0:28:20 > 0:28:23Well, I'm really looking forward to this walk.
0:28:23 > 0:28:27It's a really nice walk down this valley and I hope you like it.
0:28:27 > 0:28:28A great day for it.
0:28:30 > 0:28:34Limestone runs in a belt across Great Britain from Dorset
0:28:34 > 0:28:37to Humberside, with the highest and most prominent outcrop
0:28:37 > 0:28:39here in the Cotswolds.
0:28:39 > 0:28:43So this stone we're walking on is how old?
0:28:43 > 0:28:47Er, it's from the Jurassic period, but this particular limestone
0:28:47 > 0:28:50dates from about 120, 140 million years ago.
0:28:50 > 0:28:52My goodness.
0:28:52 > 0:28:56And it's the limestone that you see all through the Cotswolds.
0:28:56 > 0:28:59It's the building blocks of literally the landscape
0:28:59 > 0:29:01for the features you see in the landscape too, in terms of the
0:29:01 > 0:29:05walls, the buildings and, of course, it influences what grows here too.
0:29:05 > 0:29:09I think, in terms of building, what makes the Cotswolds so special
0:29:09 > 0:29:14is this kind of honey-coloured stone is used for everything
0:29:14 > 0:29:20from the smallest farm workers' cottages to the big posh mansions,
0:29:20 > 0:29:23so it makes it all look of a piece, doesn't it?
0:29:23 > 0:29:27It does and it is one of the defining features of the area.
0:29:27 > 0:29:32And when did they start building houses in it, in the Cotswolds?
0:29:32 > 0:29:36- The Romans, of course, were here... - So Roman villas built in this stone?
0:29:36 > 0:29:40Yes, and there are approximately 70 villas known in the Cotswolds.
0:29:40 > 0:29:43It was very important for the Romans in terms of farming.
0:29:43 > 0:29:45Because the soil's light and easily worked,
0:29:45 > 0:29:48it's been a focus of farming for over 6,000 years.
0:29:48 > 0:29:50Well, I like it, good walking.
0:29:59 > 0:30:02Mark, this undulating landscape is so typical
0:30:02 > 0:30:04of the Cotswolds, isn't it?
0:30:04 > 0:30:07It is and what we've got here is actually incredibly
0:30:07 > 0:30:10typical of the Cotswolds, because if you look down the valley
0:30:10 > 0:30:13you've got these alternating, interlocking spurs.
0:30:13 > 0:30:14- Which is...- Yeah.
0:30:14 > 0:30:17..really something you've got to come to the Cotswolds to find.
0:30:17 > 0:30:21And this soil is a poor soil, but it might be poor for grass
0:30:21 > 0:30:25- but good for flowers?- It is.
0:30:25 > 0:30:28What we've got here is unimproved limestone grassland,
0:30:28 > 0:30:32and it's very rare, we've got half the country's grassland
0:30:32 > 0:30:35of this particular type in the Cotswolds.
0:30:35 > 0:30:39And it basically works on being low in nutrients,
0:30:39 > 0:30:43so the wild flowers have a chance to compete with the grasses.
0:30:43 > 0:30:47And do the farmers use fertiliser to improve the soil
0:30:47 > 0:30:48or are they not allowed to?
0:30:48 > 0:30:51It varies. I mean, on this side, where we're actually sitting,
0:30:51 > 0:30:53this is semi improved,
0:30:53 > 0:30:56- because basically, you can get machinery onto it.- Yeah.
0:30:56 > 0:30:59The steeper bank, you can't get machinery onto it, so it can't be
0:30:59 > 0:31:03improved, so by accident, it's sort of kept its low-fertility status.
0:31:03 > 0:31:08Actually, the folks that farm here are really proud of this grassland
0:31:08 > 0:31:10and they like their sheep to feed on here
0:31:10 > 0:31:12because it actually improves the flavour of the lamb.
0:31:12 > 0:31:15Mark, thanks for explaining such a unique landscape,
0:31:15 > 0:31:16and looking at it,
0:31:16 > 0:31:19it looks just like a Samuel Palmer watercolour
0:31:19 > 0:31:20of the English countryside,
0:31:20 > 0:31:24it is just so...well, it just sums it all up, doesn't it?
0:31:24 > 0:31:27I can't wait to walk all the way through it now.
0:31:33 > 0:31:35As a key ingredient for our celebratory dish,
0:31:35 > 0:31:39I can't think of anything that sums up a taste of the region
0:31:39 > 0:31:42more than the Gloucester Old Spot pig.
0:31:42 > 0:31:45Todenham Manor Farm, to the north of the Cotswolds, is famous for
0:31:45 > 0:31:50its pork and is owned by a former City barrister, Irayne Paikin.
0:31:50 > 0:31:52Hi, you must be Irayne.
0:31:52 > 0:31:55- I am, it's lovely to meet you. - Brian Turner, lovely to see you.
0:31:55 > 0:31:58It's fantastic, what a wonderful day and what a wonderful place
0:31:58 > 0:32:01- you've got here.- Oh, it's the most perfect day, I think.
0:32:02 > 0:32:05- And just look at all these lovely pigs round here.- I know.
0:32:05 > 0:32:08So you came here looking at a property
0:32:08 > 0:32:10but suddenly fell in love with farming.
0:32:10 > 0:32:12How did that all start? How long has it been going on?
0:32:12 > 0:32:16For about five or six years now. It kind of happened by accident, really.
0:32:16 > 0:32:18I come from London and I knew nothing,
0:32:18 > 0:32:21all I knew is that Old MacDonald had a farm.
0:32:21 > 0:32:24That really was the beginning of it
0:32:24 > 0:32:26- and, er, we started with four. - Oh, right.- Four pigs.
0:32:26 > 0:32:30So from four pigs, you've obviously got more than four pigs now?
0:32:30 > 0:32:34I'm really, really proud of what we've done.
0:32:35 > 0:32:37Irayne farms three varieties of pigs,
0:32:37 > 0:32:39including Gloucester Old Spot,
0:32:39 > 0:32:43the first ever breed to be given speciality status by the EU
0:32:43 > 0:32:44for its superior meat.
0:32:44 > 0:32:48And what actually made you choose those three breeds?
0:32:48 > 0:32:51They're all very different. We had to have Old Spots, obviously,
0:32:51 > 0:32:52we're here in Gloucestershire.
0:32:52 > 0:32:56We had Middle Whites, which are amazing pork pigs,
0:32:56 > 0:32:58so I settled on those two,
0:32:58 > 0:33:02and we also have Saddlebacks. They have wonderful litters for us
0:33:02 > 0:33:06and we've been really happy with the pork that they all produce.
0:33:08 > 0:33:11When it comes to producing high-quality pork,
0:33:11 > 0:33:15Irayne believes in giving her pigs the five-star treatment.
0:33:15 > 0:33:18We built all these pens, they've got loads of space,
0:33:18 > 0:33:20but I think our farmer, Barry,
0:33:20 > 0:33:22thought I'd sort of maybe lost the plot a bit
0:33:22 > 0:33:26when I suggested that we plant fruit trees all round the pigpens,
0:33:26 > 0:33:28so that in the summer, ultimately
0:33:28 > 0:33:32they're going to provide lots of lovely natural shade for the pigs.
0:33:32 > 0:33:35And he rolled his eyes a few times and suggested that maybe
0:33:35 > 0:33:38I'd like to provide them with patios as well, outside their pigpens.
0:33:38 > 0:33:42- Deck chairs.- I think he's rather taking the mickey out of me a bit,
0:33:42 > 0:33:44but I've got my fruit trees.
0:33:44 > 0:33:46And in the autumn we do go collecting all the fruit
0:33:46 > 0:33:48from all the fruit trees.
0:33:48 > 0:33:51And I just want to give them a happy life.
0:33:53 > 0:33:57Your passion, your enthusiasm for the product has really convinced me.
0:33:57 > 0:33:59I have to cook a celebration dish,
0:33:59 > 0:34:02and hopefully with your help, you're going to let me have a piece of
0:34:02 > 0:34:05this wonderful Gloucester Old Spot. I know just what I'm going to cook.
0:34:05 > 0:34:08- Absolutely, no problem.- Let's have a look at these piglets over there,
0:34:08 > 0:34:10they look so sweet, don't they?
0:34:10 > 0:34:11PIG GRUNTS
0:34:12 > 0:34:15Now Brian's found the perfect main ingredient,
0:34:15 > 0:34:17it's time to cook up
0:34:17 > 0:34:19'a taste of Gloucestershire
0:34:19 > 0:34:23'with a celebratory dish for the friends we've made along the way.'
0:34:23 > 0:34:24Brian, what are you going to cook?
0:34:24 > 0:34:28Well, we're in such a wonderful place, and seen such lovely
0:34:28 > 0:34:31great produce, I'm going to use some Gloucester Old Spot,
0:34:31 > 0:34:34but I'm going to use a joint that people don't use very often.
0:34:34 > 0:34:35The main bit of the shoulder...
0:34:35 > 0:34:37- Yes.- They call it the collar.
0:34:37 > 0:34:42So I'm going to do a pot roast collar of Gloucester Old Spot,
0:34:42 > 0:34:45served with a bit of braised cabbage - very rustic,
0:34:45 > 0:34:47very simple, but extremely tasty.
0:34:47 > 0:34:49Do you cut a lot of the fat off it?
0:34:49 > 0:34:52Cos when you see it at the butcher's it's got quite a lot of fat round it.
0:34:52 > 0:34:55Yeah, I've taken quite a bit of fat off there.
0:34:55 > 0:34:58What I'm going to do first is get a bit of colour on the old meat.
0:34:58 > 0:34:59So a bit of lard in there.
0:34:59 > 0:35:04Good, honest pig fat, give it a stir, get a bit of heat in there.
0:35:04 > 0:35:06And really what we want to do now, I think,
0:35:06 > 0:35:09is just to get a nice bit of colour on, brown on here.
0:35:09 > 0:35:11Here we go.
0:35:12 > 0:35:14Of course you can get the butcher to roll it like that for you.
0:35:14 > 0:35:17- I think you probably have to... - Yeah, because I think
0:35:17 > 0:35:20- it's very hard to do it yourself that neatly.- Yeah.
0:35:20 > 0:35:22Unless you're Brian Turner, of course.
0:35:22 > 0:35:24At this time, I'm not going to salt it.
0:35:24 > 0:35:27And it does take a little bit of doing here.
0:35:29 > 0:35:33My father used to make bacon collar and boil it...
0:35:33 > 0:35:36- Oh, yeah?- ..and make sandwiches out of it in his transport cafe
0:35:36 > 0:35:40and they were the best sandwiches I've ever had, I have to tell you,
0:35:40 > 0:35:42and I'd forgotten until I saw this cut of meat.
0:35:42 > 0:35:44I think people ought to be a bit more confident
0:35:44 > 0:35:48when they go to the butcher's and ask for these different cuts
0:35:48 > 0:35:50instead of always having the same thing.
0:35:50 > 0:35:53So, lovely, I've got that lovely colour,
0:35:53 > 0:35:55all round there, so we take that out of there.
0:35:55 > 0:35:58Now what we don't do, of course, is throw anything away,
0:35:58 > 0:36:00we keep it all in the same pan,
0:36:00 > 0:36:02so now I'm going to put some onions in there.
0:36:03 > 0:36:06I don't want to colour them too much, but I do want to get
0:36:06 > 0:36:09a little bit of colour on them, and a bit of garlic, but not too much.
0:36:09 > 0:36:10Give it a bit of a stir.
0:36:12 > 0:36:14Right, now I'm going to put the joint back in there.
0:36:14 > 0:36:16It already looks tasty.
0:36:16 > 0:36:19Whatever you do, don't throw any juices away.
0:36:19 > 0:36:21There's a little bit there, not a lot,
0:36:21 > 0:36:23but it all adds to that flavour.
0:36:23 > 0:36:25I've got a bit of chicken stock.
0:36:25 > 0:36:28I think chicken stock with this kind of dish works extremely well.
0:36:28 > 0:36:31You don't want anything too pungent or forceful, and now you can feel
0:36:31 > 0:36:34- the whole thing coming together... - Yeah.- ..the real magic bit.
0:36:34 > 0:36:36And I'm going to put a bit of wine in there.
0:36:36 > 0:36:38- Do you want a taste? - We've gone upmarket.
0:36:38 > 0:36:39Dry white wine, fantastic.
0:36:39 > 0:36:42So now what we do is we put the lid on.
0:36:43 > 0:36:45And that goes into our oven.
0:36:45 > 0:36:48Now what I'm going to do, I want to put it in at about 180 degrees,
0:36:48 > 0:36:51after half an hour then turn it down to 160,
0:36:51 > 0:36:53and cook it as nice and slowly for as long as you can.
0:36:53 > 0:36:56Right, now, I'm just going to make this cabbage,
0:36:56 > 0:36:59I want just a tad of butter to stop it sticking.
0:36:59 > 0:37:00And not a great deal on this.
0:37:00 > 0:37:03I wouldn't put the lard in here, but you could do.
0:37:03 > 0:37:07Just a wee bit of butter and we've got these wonderful Savoy cabbages.
0:37:07 > 0:37:10- Oh, I grew those.- These, did you?
0:37:10 > 0:37:12- Yeah, I grow those.- Oh, say hello.
0:37:12 > 0:37:14- Hello. - Yeah, but there you go, you see.
0:37:14 > 0:37:17Might be one of mine. I love my cabbages so much,
0:37:17 > 0:37:19I left them in the garden as long as possible.
0:37:19 > 0:37:22I'm going to just cut it in quarters.
0:37:22 > 0:37:25Take the core out, just don't want all that tough stuff in there.
0:37:26 > 0:37:29Right, now, Old Spot bacon, is this.
0:37:29 > 0:37:31- Look at that fat. - From this very place.
0:37:31 > 0:37:32Yeah, exactly, look at the fat.
0:37:32 > 0:37:35It's the fat that makes the flavour, I think.
0:37:35 > 0:37:38- That's where people go wrong, you know?- Yeah, especially with bacon.
0:37:38 > 0:37:41That is exactly the flavour, you're quite right.
0:37:41 > 0:37:42So we put that in there
0:37:42 > 0:37:46and then just pile the cabbages...
0:37:46 > 0:37:47- OK.- ..on top.
0:37:47 > 0:37:49- Bay leaf goes in.- Yeah.
0:37:49 > 0:37:51Just want there a bit of peppermill.
0:37:52 > 0:37:54And some...look at this.
0:37:54 > 0:37:56- A bit of fresh thyme here.- Yeah.
0:37:56 > 0:37:58Plenty of that in there.
0:37:58 > 0:38:01- Yeah.- Wonderful, a bit of stock.
0:38:01 > 0:38:04Yeah, cos you're steaming it, basically, aren't you?
0:38:04 > 0:38:07Yeah, just put it on there to get a bit of heat in there.
0:38:12 > 0:38:13Can you get it in?
0:38:13 > 0:38:16One way or the other, this will definitely go in, trust me.
0:38:16 > 0:38:19Cross your fingers, cross your fingers.
0:38:19 > 0:38:20Oh, just.
0:38:20 > 0:38:22As if by a modern miracle.
0:38:22 > 0:38:23PEOPLE CHUCKLE
0:38:25 > 0:38:28- It's taken about two and a half hours to cook that.- Yeah.
0:38:28 > 0:38:30Just over two and a half hours and I got a pan on here
0:38:30 > 0:38:35cos I now want to get the gravy ready to serve the whole thing.
0:38:35 > 0:38:36That's grand.
0:38:36 > 0:38:39Just be careful when you take these out of here
0:38:39 > 0:38:41cos they are now extremely hot.
0:38:43 > 0:38:45As you can see, that looks...
0:38:45 > 0:38:47It's got steam in it, yeah.
0:38:47 > 0:38:49It looks lovely, does that.
0:38:49 > 0:38:50Just look at that.
0:38:51 > 0:38:53It's shrunk a lot, hasn't it?
0:38:53 > 0:38:55- It has shrunk a bit, you're quite right.- Yeah.
0:38:55 > 0:38:56It's got a lovely colour to it.
0:38:56 > 0:38:59It's a good idea to let this rest, if you can, as long as you can,
0:38:59 > 0:39:01- perhaps another 20 minutes would be better.- Yeah.
0:39:01 > 0:39:03But we'll take that out of there
0:39:03 > 0:39:07and what I need to do now is take this sauce,
0:39:07 > 0:39:08sieve out the bits and pieces,
0:39:08 > 0:39:10and that goes...
0:39:13 > 0:39:15HE WHISTLES
0:39:15 > 0:39:18- That's hotter.- Yeah. - Smell that, though, it's wonderful.
0:39:18 > 0:39:21- Smells very rich.- What we then want is the supporting act,
0:39:21 > 0:39:24but the supporting act for me plays almost as great a part
0:39:24 > 0:39:26as the star here.
0:39:26 > 0:39:30This goes so well with this wonderful Old Spot pork,
0:39:30 > 0:39:32and I've got a bit of juice in there
0:39:32 > 0:39:34that I'm going to put in there as well.
0:39:34 > 0:39:36Now, that looks really good,
0:39:36 > 0:39:38I'm really pleased with that.
0:39:38 > 0:39:40This is a great dish when all the family have turned up
0:39:40 > 0:39:42and you've always got plenty of it for them.
0:39:42 > 0:39:44If you were having a blow-out meal
0:39:44 > 0:39:47- you could have some mashed root veg with it?- Yeah, you could...
0:39:47 > 0:39:50- You could have mashed swede. - Well, swede and carrot.- Yeah.
0:39:50 > 0:39:52So I haven't cooked these too much,
0:39:52 > 0:39:53I've kept them as whole pieces.
0:39:53 > 0:39:55There's bags of flavour in there.
0:39:55 > 0:39:59But what I really want to do, I want to get these juices here...
0:39:59 > 0:40:01- Right.- ..back into my gravy here.
0:40:03 > 0:40:05So it'll be quite pokey, will this.
0:40:05 > 0:40:08Right, now, the proof of the pudding.
0:40:10 > 0:40:12Do you like thick slices or thin?
0:40:12 > 0:40:14Medium, really. You want a bit of substance to it.
0:40:14 > 0:40:16This is holding together lovely,
0:40:16 > 0:40:19but you see, it's still got lots of moisture in the middle of it.
0:40:19 > 0:40:21- Yeah, looks lovely. - So all I'm going to do now
0:40:21 > 0:40:23is just very carefully,
0:40:23 > 0:40:25just lay it on there as nicely as you can,
0:40:25 > 0:40:27just pile it in the middle.
0:40:27 > 0:40:30- Yeah, well, in my case...- That colour.- ..that's quite a challenge.
0:40:30 > 0:40:32Right, now,
0:40:32 > 0:40:35I think parsley is a good addition here.
0:40:35 > 0:40:39A nice colour, go on, plenty of it, gives it a stir.
0:40:39 > 0:40:42- Ladle?- Thank you, I do need a ladle, you're quite right.
0:40:42 > 0:40:45Just before you serve it, make sure you use a cloth
0:40:45 > 0:40:47cos that pan handle might be warm.
0:40:49 > 0:40:51Really concentrated flavour.
0:40:51 > 0:40:54Don't put too much on there, serve a bit separate.
0:40:55 > 0:40:57Just look at that.
0:40:57 > 0:40:58I don't know about you,
0:40:58 > 0:41:01- but this Gloucester Old Spot has done us proud.- Yeah.
0:41:01 > 0:41:03So we've got a pot-roasted
0:41:03 > 0:41:06collar of pork with braised cabbage.
0:41:06 > 0:41:10And I think that for Gloucestershire, that really is
0:41:10 > 0:41:13a great taste of Britain. What about you, Duchess?
0:41:13 > 0:41:16Well, dish fit for a queen.
0:41:20 > 0:41:22- That's a simple dish.- Mmm.
0:41:22 > 0:41:25But it's got bags of flavour.
0:41:25 > 0:41:30Right, I've combined pork and cabbage in one great big mega mouthful.
0:41:33 > 0:41:35Mmm.
0:41:36 > 0:41:38It tastes delicious.
0:41:38 > 0:41:39Before you finish all this,
0:41:39 > 0:41:41- shall we ask our friends here to come and join us?- Come on,
0:41:41 > 0:41:44- they've been waiting. - Come and have a taste, people.
0:41:48 > 0:41:49- Next.- Come in from the back.
0:41:51 > 0:41:54- Mark, push your way through.- OK.
0:41:54 > 0:41:57- Delicious. Delicious gravy. - Succulent.
0:41:57 > 0:41:59- Happy pig.- That was a happy pig.
0:41:59 > 0:42:01It falls apart in your mouth.
0:42:01 > 0:42:04- Mmm, come and have some. - Cabbage tastes good, doesn't it?
0:42:04 > 0:42:06There's a lot of "mm-mm" and not many words!
0:42:06 > 0:42:08Do you know what they're sounding like?
0:42:08 > 0:42:10They all sound like a load of pigs!
0:42:14 > 0:42:18Well, you did well at foraging. I hadn't got you down as a forager.
0:42:18 > 0:42:19No, I hadn't either,
0:42:19 > 0:42:22and I'm not sure I'm going to be a permanent forager, but...
0:42:22 > 0:42:26I'll tell you what you're really, really good at - hugging a tree!
0:42:26 > 0:42:27You think that,
0:42:27 > 0:42:30but I've actually had two phone calls from that tree already.
0:42:30 > 0:42:34But I was really gobsmacked, I really enjoyed looking and...
0:42:34 > 0:42:36The sight of you hugging the tree
0:42:36 > 0:42:39has made my entire trip to Gloucestershire. I loved my walk,
0:42:39 > 0:42:41that was fantastic,
0:42:41 > 0:42:43it's a part of the countryside I haven't walked enough.
0:42:43 > 0:42:45And here, of course, this is
0:42:45 > 0:42:48state-of-the-art Gloucester Old Spot farming,
0:42:48 > 0:42:51and that animal that we've tasted right now just proves it,
0:42:51 > 0:42:53you know, if you put quality in,
0:42:53 > 0:42:57you put expertise in there, that's the kind of product you get.
0:42:57 > 0:43:00So for me, once again, it's a Taste of Britain in Gloucestershire.
0:43:00 > 0:43:02- I've loved it.- Terrific.