0:00:02 > 0:00:03'He's Brian Turner.
0:00:03 > 0:00:06'And she's Janet Street-Porter.'
0:00:07 > 0:00:08I'm passionate about walking.
0:00:08 > 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 > 0:00:38And guess what? She's in charge of everything else.
0:00:38 > 0:00:41- This is... - A Taste Of Britain!
0:00:46 > 0:00:50Today, our culinary and cultural voyage of discovery brings us
0:00:50 > 0:00:53to the picturesque region of North Essex.
0:00:57 > 0:01:00Characterised by its small market towns and scenic countryside,
0:01:00 > 0:01:04this enchanting part of England has inspired generations of artists,
0:01:04 > 0:01:09including Britain's most famous landscape painter, John Constable.
0:01:09 > 0:01:14North Essex has close historical links to the railways.
0:01:14 > 0:01:18So, it's all aboard for a ride in the driver's seat.
0:01:18 > 0:01:19Can I do the whistle?
0:01:19 > 0:01:21Excuse me, I'm driving.
0:01:21 > 0:01:23HORN TOOTS
0:01:23 > 0:01:27'Our strawberry-picking skills will be put to the test as we race
0:01:27 > 0:01:30'head-to-head at one of the region's many fruit farms.'
0:01:30 > 0:01:35Brian, those are albino there - that's not a ripe strawberry.
0:01:35 > 0:01:38'Along the way, we'll be searching for the ideal ingredient
0:01:38 > 0:01:41'for a celebratory dish that sums up the taste of North Essex.'
0:01:41 > 0:01:43- Just look at the difference. - Oh, yeah.
0:01:43 > 0:01:44There, you see, it's just got thicker.
0:01:44 > 0:01:47It's the consistency of paint, isn't it? Isn't it?
0:01:56 > 0:01:59Brian, what do you think of this place I've brought you to?
0:01:59 > 0:02:02The views are just sensational, they're fantastic.
0:02:02 > 0:02:03Yeah, it's Hedingham Castle.
0:02:03 > 0:02:07It's one of the highest points in North Essex.
0:02:07 > 0:02:10And it was given in 1066 by William the Conqueror
0:02:10 > 0:02:13to his brother-in-law, and he improved the castle,
0:02:13 > 0:02:17and I think he probably raised it a bit, so he could see all his lands.
0:02:17 > 0:02:19And you can see over there Braintree,
0:02:19 > 0:02:22which was the centre of the textile industry.
0:02:23 > 0:02:25Over there, Saffron Walden.
0:02:26 > 0:02:28There's some great arable produce round here.
0:02:28 > 0:02:32It used to be called by some people "the bread bin of Britain".
0:02:32 > 0:02:36And there's also a guy I know who's got a fabulous restaurant,
0:02:36 > 0:02:37I just can't wait to see it.
0:02:37 > 0:02:39- So let's discover North Essex. - Come on.
0:02:46 > 0:02:48Thaxted, one of the region's quaint villages, with rows
0:02:48 > 0:02:51of brightly painted cottages,
0:02:51 > 0:02:55is a good place to start our exploration of North Essex.
0:02:56 > 0:03:00And there's a farm nearby known for its game that's the perfect
0:03:00 > 0:03:02place to begin sampling a taste of the region.
0:03:02 > 0:03:06I've heard that very close to here there's a gentleman who's
0:03:06 > 0:03:08just started producing guinea fowl.
0:03:08 > 0:03:11- I'd love to see him. - I love guinea fowl.- Yeah.
0:03:11 > 0:03:14But at the moment, most of them come from France,
0:03:14 > 0:03:16so be interesting to see what British ones are like.
0:03:16 > 0:03:18They're funny creatures. Have you ever...?
0:03:18 > 0:03:21- What, funnier than me?- Yeah!
0:03:21 > 0:03:23Hey, look at this - Dick Turpin's Cottage.
0:03:23 > 0:03:26It's not even a cottage, is it? Look at that place, it's fantastic.
0:03:26 > 0:03:30- Absolutely beautiful, early Tudor. - So what, you think he lived there?
0:03:30 > 0:03:33No, actually, I've looked it up in the guidebook
0:03:33 > 0:03:34and his Uncle George lived there!
0:03:34 > 0:03:37- Ha! Are you serious? - He stayed there.
0:03:37 > 0:03:40- Oh, right.- But that's Uncle George's house.- Seriously?
0:03:40 > 0:03:42Yeah, Uncle George was a butcher.
0:03:42 > 0:03:44I bet he didn't do guinea fowl.
0:03:49 > 0:03:52Simon Hughes and his family have been farming
0:03:52 > 0:03:56poultry in Saffron Walden for over half a century.
0:03:59 > 0:04:01Simon, how did you get started?
0:04:01 > 0:04:02Um, nepotism, really.
0:04:02 > 0:04:04What do you mean, your dad, your grandad?
0:04:04 > 0:04:06- Yeah, that's right, yeah.- Yeah.
0:04:06 > 0:04:08- That's not a bad way. - No, it's a very good way, yeah.
0:04:08 > 0:04:10Er, my grandad started the farm -
0:04:10 > 0:04:12- just after the Second World War he bought it.- Yeah.
0:04:12 > 0:04:15- And he's always done some poultry. - What do you mean by that?
0:04:15 > 0:04:18I know now you mean guinea fowl, but what else do you produce?
0:04:18 > 0:04:21So we do chickens, ducks and geese for Christmas here.
0:04:21 > 0:04:23I haven't always done guinea fowl -
0:04:23 > 0:04:25about two years I've been doing them.
0:04:25 > 0:04:27Why did you pick guinea fowl?
0:04:27 > 0:04:29- Well, cos I like the flavour.- Yeah.
0:04:29 > 0:04:33They help the other birds, they eat lice and ticks, anything like that.
0:04:33 > 0:04:35Oh, right. Oh, I feel better already now(!)
0:04:35 > 0:04:37So that makes them taste great!
0:04:37 > 0:04:40That does make them taste great and keeps things clean.
0:04:40 > 0:04:42If you've got a wasps' nest, put your guinea fowl around it
0:04:42 > 0:04:44and they'll soon eat that.
0:04:44 > 0:04:47They have got a very definite flavour, but it's not strong.
0:04:47 > 0:04:49No, it's quite a subtle flavour, sort of probably somewhere
0:04:49 > 0:04:52between a chicken and a turkey and a pheasant as well.
0:04:52 > 0:04:55Yeah, I think it's between a chicken and a pheasant, yeah.
0:04:55 > 0:04:57- Yeah.- Just a hint of gaminess. - Yes, yeah.
0:04:57 > 0:05:00Well, I'm definitely inspired. I'm going to cook a really great
0:05:00 > 0:05:02guinea fowl dish with your guinea fowls. Let's go.
0:05:02 > 0:05:04Sounds good.
0:05:08 > 0:05:11'I'm curious to find out what Brian's going to make
0:05:11 > 0:05:12'with Simon's guinea fowl.'
0:05:14 > 0:05:18I think a rustic North Essex farmhouse needs a suitably
0:05:18 > 0:05:20rustic dish, Janet,
0:05:20 > 0:05:24so I'm making pot-roasted guinea fowl on a bed of caramelised onions.
0:05:24 > 0:05:28Brian, you can see the meat is darker than chicken already,
0:05:28 > 0:05:31- can't you?- Yeah, it's more like pheasant meat.
0:05:31 > 0:05:34It's a two-portion bird, is this.
0:05:35 > 0:05:39So, a bit of oil in here, pan nice and hot.
0:05:40 > 0:05:43What you need to do first, you need to put the thigh pieces in,
0:05:43 > 0:05:46they'll take a bit longer to cook. So get 'em in there.
0:05:46 > 0:05:50And what you really need to do is make sure it's a really good colour.
0:05:50 > 0:05:54OK, I'm just going to quickly shred some onions.
0:05:54 > 0:05:57- And I've also got some shallots. - Yeah.
0:05:57 > 0:06:00And I've blanched them off, so just cook them in boiling,
0:06:00 > 0:06:03- salted water, so that... - I grow those.- Do you really?
0:06:03 > 0:06:04Yeah, they're dead easy to grow.
0:06:04 > 0:06:07- And they're really nice when they're roasted, I think.- Yeah.
0:06:07 > 0:06:10So I'm now going to put the breasts in.
0:06:15 > 0:06:17Turn them over now.
0:06:17 > 0:06:19Oh, that's a nice colour, that's OK.
0:06:19 > 0:06:21And it really is a question of getting a bit of colour.
0:06:23 > 0:06:26Don't forget at this stage, a wee bit of seasoning,
0:06:26 > 0:06:28so just salt the whole thing.
0:06:28 > 0:06:31It already smells wonderful - it's got that nice,
0:06:31 > 0:06:36pleasant smell of the skin roasting there, which I think is lovely.
0:06:36 > 0:06:39OK, so just a bit of butter in there, I've got oil in there
0:06:39 > 0:06:43mainly, but I just want to get some flavour with our onions.
0:06:43 > 0:06:45Right, so, let's take these out now.
0:06:47 > 0:06:50- So, it's a one-pot dish.- Yeah.
0:06:50 > 0:06:53I'm going to serve it in the same pot, which I think is going to work
0:06:53 > 0:06:58even better. So now I'm going to take these blanched shallots, I'm going to
0:06:58 > 0:07:01- put them...- How long did you blanch them for?- About five or six minutes.
0:07:01 > 0:07:04- Yeah.- And once again, just get a bit of colour.
0:07:04 > 0:07:07And the trick to that is actually to be very masculine...
0:07:07 > 0:07:10- Yeah.- ..have lots of patience, to get a really nice colour.
0:07:10 > 0:07:13Yeah, I don't think patience is a male or female virtue,
0:07:13 > 0:07:14it's just a virtue.
0:07:14 > 0:07:16Of those that have it and those that...
0:07:16 > 0:07:19Exactly, and I haven't got it, so carry on, anyway, carry on!
0:07:19 > 0:07:22I have, so I'm fine, so there's not a problem at all here.
0:07:23 > 0:07:25OK, so we've got a bit of colour there, that's looking good.
0:07:25 > 0:07:29So we take those out now as well, put those on a plate.
0:07:29 > 0:07:32Because then what you need to do is we need to cook our onions that
0:07:32 > 0:07:36we've now sliced up till they start to get a really nice colour on them.
0:07:36 > 0:07:39- Cos they are sweet, aren't they, onions?- They are, yeah, yeah.
0:07:39 > 0:07:42I'm going to put a little bit more oil in.
0:07:43 > 0:07:47And just one more knob of butter, cos that'll help caramelise it,
0:07:47 > 0:07:49give it a nice colour, and give it a stir around.
0:07:51 > 0:07:54That forms the bed for everything I've got here.
0:07:54 > 0:07:56- So I put the, er, shallots in.- Yeah.
0:07:58 > 0:07:59Give it a stir round again.
0:07:59 > 0:08:03And there's lots of flavour and moisture come from those as well.
0:08:03 > 0:08:06So we're going to take a bit of the thigh meat,
0:08:06 > 0:08:08- and a bit of breast meat.- Yeah.
0:08:08 > 0:08:11Make sure all the juices are back in there.
0:08:11 > 0:08:14We've already said it's important not to lose juices,
0:08:14 > 0:08:17and that's flavour as well as moistness.
0:08:17 > 0:08:19Now, I've got some thyme over here.
0:08:19 > 0:08:21- Yeah.- Fresh thyme - smell that.
0:08:21 > 0:08:23- Yeah.- It's good, innit, eh?
0:08:23 > 0:08:25It's delicious. It's such a lovely herb.
0:08:25 > 0:08:29It is. And so that's just going to go, sprinkled generously,
0:08:29 > 0:08:31on the top.
0:08:31 > 0:08:35You've very carefully cut all the twiggy bits out of it as well.
0:08:35 > 0:08:37Well, that's the way you have to do it, really.
0:08:45 > 0:08:47What we do now is, we take a wee bit of temperature out,
0:08:47 > 0:08:51so we've got to bring it back up again, but we add a bit of moisture.
0:08:51 > 0:08:54It wouldn't be a proper dish if we didn't put a bit of wine in there.
0:08:54 > 0:08:55Not too much.
0:08:56 > 0:08:58You can always add a little bit more.
0:08:58 > 0:09:02You want sort of a juice to serve it with, but not a gravy,
0:09:02 > 0:09:04not a sauce. A bit of chicken stock.
0:09:04 > 0:09:05You're not making a stew.
0:09:05 > 0:09:08No, absolutely not. So, lid back on.
0:09:08 > 0:09:11Now, I think it's nice on here for ten minutes. Watch this.
0:09:11 > 0:09:13Just get your head over here - come 'ere, come 'ere,
0:09:13 > 0:09:16- get your head over here. Watch.- Oh!
0:09:16 > 0:09:19- Look at the moisture that's just come out of it.- Oh, smells fantastic.
0:09:19 > 0:09:22It's going to be lovely and moist, is that. Turn that off.
0:09:22 > 0:09:25We just want... This is the kind of dish you could put onto the table,
0:09:25 > 0:09:28everybody helps themselves. I've got some chopped parsley,
0:09:28 > 0:09:30cos I like that little bit of vivid green.
0:09:30 > 0:09:34But we also want people to know that it's got that thyme in it.
0:09:34 > 0:09:37So this is lovely, fresh thyme, I do love this.
0:09:37 > 0:09:41So just pull a few...and just scatter a few bits of that
0:09:41 > 0:09:44over the top, so that little bit of perfume goes on there.
0:09:44 > 0:09:46What do you think to that, madam?
0:09:46 > 0:09:47Looks great.
0:09:47 > 0:09:51There's only one person that I'm prepared to share it with.
0:09:51 > 0:09:52Oh, thank you.
0:09:52 > 0:09:54No. Simon!
0:09:54 > 0:09:56- Oh. Trust me, huh! - It's his guinea fowl.
0:09:56 > 0:09:58Well, exactly, all right.
0:09:58 > 0:10:00- Have a look at that. - Oh, that looks amazing, Brian.
0:10:00 > 0:10:03- Well, you can't say anything else, really, can you?- No, I can't, no.
0:10:03 > 0:10:06OK, right, fine. So, look, I'm going to put two portions on here.
0:10:06 > 0:10:08- Right, there you are, Simon. - Oh, thank you.
0:10:08 > 0:10:11And it is one of those things that we chefs do actually like to do,
0:10:11 > 0:10:13a bit of presentation.
0:10:13 > 0:10:16Then we just take a couple of those, the whole shallots
0:10:16 > 0:10:18and the onions and then just put a bit...
0:10:21 > 0:10:26See that gravy? That little bit of juice there just kept it nice
0:10:26 > 0:10:30and moist. And there you have it. So, dig in, boys and girls.
0:10:30 > 0:10:32Right. Simon.
0:10:32 > 0:10:33Well, thank you.
0:10:35 > 0:10:37- Oh! Tastes great. - It does, it is amazing.
0:10:37 > 0:10:40- Well, I'm having another mouthful. - You should become a chef, Brian.
0:10:40 > 0:10:43Yeah, one of these days I might just do that, if I've got enough time.
0:10:43 > 0:10:45Are you giving it ten out of ten, Simon?
0:10:45 > 0:10:49- I would give it ten out of ten, yes. - Thank you, Simon, you're a gent.
0:10:49 > 0:10:50Go for it, girl.
0:10:50 > 0:10:53I want a bit of thigh before Simon finishes it all off.
0:10:53 > 0:10:56- I love your thighs, Brian, they are so tasty.- Yeah.
0:10:56 > 0:10:58The best thighs you've ever seen.
0:10:58 > 0:11:02I just think the sweetness of the onions, the actual flavour of the
0:11:02 > 0:11:06guinea fowl, it's a perfect marriage just with that sprinkle of thyme.
0:11:16 > 0:11:18Now, Brian, I feel I need a little mini break from you.
0:11:18 > 0:11:20Don't take it badly.
0:11:20 > 0:11:23I'm off to Braintree to see a fantastic textile museum,
0:11:23 > 0:11:25- you do what you like. - That works out perfectly.
0:11:30 > 0:11:35North Essex has links to the textile industry dating
0:11:35 > 0:11:37back at least three centuries.
0:11:42 > 0:11:46One of its most famous producers was Warner & Sons,
0:11:46 > 0:11:49who supplied fabrics to the aristocracy
0:11:49 > 0:11:55from the 1700s and manufactured all the way through to the 1980s.
0:11:57 > 0:12:01Based in the original mill that housed the company, Warner Textile
0:12:01 > 0:12:06Archive in Braintree documents nearly 500 years of design history.
0:12:09 > 0:12:14With around 100,000 items, it's the second largest collection
0:12:14 > 0:12:17in the country, after the Victoria and Albert Museum in London.
0:12:21 > 0:12:25'Archivist Kate Wigley is going to show me
0:12:25 > 0:12:27'some of their colourful collection.'
0:12:27 > 0:12:31- Hi, Kate.- Hello.- Hi, very nice to meet you.- And you.
0:12:33 > 0:12:35So, why Essex?
0:12:35 > 0:12:38Why is Braintree the home of all these goodies?
0:12:38 > 0:12:42Well, it actually works back from, er, the woollen trade.
0:12:43 > 0:12:46As the industry started to decline
0:12:46 > 0:12:48and silk became more fashionable,
0:12:48 > 0:12:50Braintree grew from the silk trade
0:12:50 > 0:12:54because companies started to base themselves back out
0:12:54 > 0:12:57into the smaller counties that were surrounding London.
0:12:57 > 0:12:59- We're talking, what, early 18th century?- Yes.
0:12:59 > 0:13:01And these people were, you know, skilled workers,
0:13:01 > 0:13:04- but they lived in terrible conditions.- Mm, and crammed in.
0:13:04 > 0:13:07And it's actually very difficult, as you can imagine, to weave in
0:13:07 > 0:13:11very difficult, dark conditions, um, with, you know, people
0:13:11 > 0:13:15all around you and trying to squeeze in a big loom into small buildings.
0:13:15 > 0:13:19So, Kate, Warner, they were making fabrics for royal palaces,
0:13:19 > 0:13:22for coronations, for the aristocracy.
0:13:22 > 0:13:27This looks like exactly the kind of thing you'd find in a stately home.
0:13:27 > 0:13:28What date is this?
0:13:28 > 0:13:31Er, well, it's from about 1832.
0:13:32 > 0:13:34Did they actually put it on the wall?
0:13:34 > 0:13:36Yeah, they would, er, stitch it to the wall on frames
0:13:36 > 0:13:38so that it looked like wallpaper.
0:13:38 > 0:13:41You've got ballrooms and parties and dinner parties,
0:13:41 > 0:13:44you're inviting ambassadors, the aristocrats, the lords and ladies.
0:13:44 > 0:13:47You want to show off, and people would know
0:13:47 > 0:13:49that you would have only been able to go to a couple of places
0:13:49 > 0:13:52to get this fabric, and they would know the cost of this.
0:13:52 > 0:13:53- So it's bling.- It's bling.
0:13:57 > 0:14:00Now, are we coming on to the 20th century here?
0:14:00 > 0:14:02Things changed dramatically after
0:14:02 > 0:14:05the Second World War - Warner's really grabbed that opportunity,
0:14:05 > 0:14:08by developing different types of printing methods.
0:14:11 > 0:14:13And this is an example of some of the things that they did really well,
0:14:13 > 0:14:17that they were known for, this iconic design by Eddie Squires, 1969,
0:14:17 > 0:14:19to celebrate the moon landing.
0:14:21 > 0:14:25- Now, Kate, I can hardly contain my excitement.- Good.
0:14:25 > 0:14:28This I know is from the London Underground.
0:14:28 > 0:14:32Warner's went from weaving silk and velvet to...
0:14:32 > 0:14:34Yeah, industrial, effectively.
0:14:34 > 0:14:38It's referred to by the old workers as the knicker wool fabric, because
0:14:38 > 0:14:42- it's actually woven with knicker wool, effectively.- Knicker wool!
0:14:42 > 0:14:44It's got the little gimp in it,
0:14:44 > 0:14:47and that's what makes it really hard wearing.
0:14:47 > 0:14:51Right, well, my grandad was a train driver on the Piccadilly Line.
0:14:51 > 0:14:54- Oh, right, yeah.- And I don't know how he got hold of it,
0:14:54 > 0:14:57but a sofa in their house at home was covered in this!
0:14:57 > 0:14:59Yeah, absolutely...
0:14:59 > 0:15:01I'm sure loads of workers filched bits.
0:15:01 > 0:15:06Well, thank you so much for showing me all these fabulous fabrics.
0:15:06 > 0:15:07No, thank you.
0:15:07 > 0:15:10Not only are they brilliant to look at and they're so rich
0:15:10 > 0:15:13and colourful, they've brought back so many memories.
0:15:20 > 0:15:22I still need to decide what I'm going to cook
0:15:22 > 0:15:24for my celebratory dish,
0:15:24 > 0:15:27so I've come to visit a great local chef in Epping for some inspiration.
0:15:29 > 0:15:33From many varieties of vegetables to colourful micro herbs,
0:15:33 > 0:15:38Jahdre Hayward and his wife Amanda cultivate an impressive array
0:15:38 > 0:15:43of ingredients right on the doorstep of their restaurant, Haywards.
0:15:48 > 0:15:51- Hi, chef.- Hello, how are you today? - I'm good, and yourself?
0:15:51 > 0:15:53- Fine, thank you. - It's good to meet you.
0:15:53 > 0:15:56- What are you going to cook for us? - Today I'm cooking fillet of cod
0:15:56 > 0:15:59with koji and basil puree and a cherry tomato ketchup
0:15:59 > 0:16:00and a potato galette.
0:16:03 > 0:16:06- OK, well, kick on and show us what you're going to do.- OK.
0:16:06 > 0:16:07That is a lovely fillet of cod,
0:16:07 > 0:16:10- it really is a delicious-looking fish, that.- Yeah, it is.
0:16:10 > 0:16:14- So I'm just going to gradually just take it off like that.- Yeah.
0:16:15 > 0:16:18That's a skill that takes a bit of practice, is that, isn't it, eh?
0:16:18 > 0:16:20- Yes.- You made it look so easy there.
0:16:20 > 0:16:22- And I'm just going to cut it in half.- Yeah.
0:16:22 > 0:16:24Pick the bones out, and then I'm going to salt it.
0:16:24 > 0:16:27- I'm not going to waste this, I'm going to use that for staff.- Yeah.
0:16:27 > 0:16:29I'm just going to take a bit off the end.
0:16:29 > 0:16:31And just like that.
0:16:32 > 0:16:33That's lovely.
0:16:33 > 0:16:36And I'm using Maldon sea salt rather than table salt.
0:16:36 > 0:16:38- That's pretty local, yeah? - Yes, from Maldon.
0:16:38 > 0:16:41It does make an amazing difference to the texture of the fish -
0:16:41 > 0:16:44it tightens it up, it gets rid of the excess moisture
0:16:44 > 0:16:46and it seasons it a bit as well, doesn't it?
0:16:46 > 0:16:48- Yes, it does. - A taste of the sea.- Yes.
0:16:48 > 0:16:50And I'm just going to put clingfilm on top of it.
0:16:50 > 0:16:52- OK.- Just to press it,
0:16:52 > 0:16:54and then I'm just going to leave it in the fridge for 45 minutes.
0:16:54 > 0:16:57I'm originally from Bermuda, and this is a dish that reminds me
0:16:57 > 0:16:58of when I was growing up.
0:16:58 > 0:17:01Every Sunday, you have a dish called "cod fish and potato",
0:17:01 > 0:17:02so it's just actually salted cod.
0:17:02 > 0:17:04I'm going to make the cherry tomato ketchup.
0:17:04 > 0:17:08So we have some cherry tomatoes here with cinnamon stick, star anise.
0:17:08 > 0:17:10They've been under the salamander for 45 minutes,
0:17:10 > 0:17:13and now I'm just going to put them on the stove, to continue cooking.
0:17:13 > 0:17:16That's why they've got this colour, they've blistered slightly.
0:17:16 > 0:17:19- A touch of Chardonnay vinegar. - Lovely.- And some sugar.- Yeah.
0:17:19 > 0:17:21We'll just put it on the stove.
0:17:21 > 0:17:22So, what's next, Chef?
0:17:22 > 0:17:24Er, I'm going to make the garnish for it.
0:17:24 > 0:17:26- So I'm going to make a potato galette.- Right.
0:17:26 > 0:17:29So I'm going to... I have a machine here.
0:17:29 > 0:17:30Now these are wonderful machines.
0:17:30 > 0:17:32I absolutely love 'em.
0:17:32 > 0:17:34So, we're going to make potato spaghetti.
0:17:34 > 0:17:36- I'm just taking the ends off a bit. - All right.
0:17:38 > 0:17:40And then you just go like that.
0:17:40 > 0:17:42- And then I just tend to hold it like this.- Yeah.
0:17:44 > 0:17:46I remember the day, Chef,
0:17:46 > 0:17:48when we used to have to do this with a knife.
0:17:48 > 0:17:50Yeah, you might well laugh, eh!
0:17:50 > 0:17:53Well, I can't imagine doing that.
0:17:53 > 0:17:56And I'm just going to squeeze some of the starch out of it.
0:17:56 > 0:17:59- OK. So why do you do that? - Just to make it nice and crispy.
0:17:59 > 0:18:01- Yeah, that's cool.- OK.
0:18:01 > 0:18:03I have a pan on the stove already.
0:18:03 > 0:18:05I'm going to put a touch of butter.
0:18:05 > 0:18:08Good man, I like to see a bit of butter in these dishes.
0:18:08 > 0:18:09Oh, I love butter.
0:18:09 > 0:18:11Me too, a bit of flavour.
0:18:11 > 0:18:14So, there's no specific pattern, you're just doing it,
0:18:14 > 0:18:16you're making it up as you go on this pattern, yeah?
0:18:16 > 0:18:17- Yes.- A real artist.
0:18:17 > 0:18:20- And then I'm just going to press it down gently.- Yeah.
0:18:20 > 0:18:23- And then I'm just going to put it back on the stove.- Yep.
0:18:24 > 0:18:25OK, Chef, so what's next?
0:18:25 > 0:18:28- OK, so I'm going to make the koji and basil puree.- Right.
0:18:28 > 0:18:30- So in here I have a bucket of iced water.- OK.
0:18:30 > 0:18:33And that's just to, when I've actually blitzed up the koji
0:18:33 > 0:18:36and basil puree, I put it on ice so it can keep its green colour.
0:18:36 > 0:18:39So the koji has just been lightly cooked with some shallots
0:18:39 > 0:18:40and garlic.
0:18:43 > 0:18:46And then I've blanched some spinach beforehand with a bit of basil.
0:18:46 > 0:18:49- OK, yeah.- And then refresh it in iced water.
0:18:58 > 0:19:01- OK.- Yep.- And then I'm just going to pass it.
0:19:01 > 0:19:03If you'd mind holding that for me, please.
0:19:03 > 0:19:04I'd be very happy to do that, Chef.
0:19:06 > 0:19:10- And so it's going to be really fine, all the bits are out there.- Yeah.
0:19:10 > 0:19:13And once again the ice is to shock the colour
0:19:13 > 0:19:14- and keep the colour in, yeah?- Yes.
0:19:14 > 0:19:17And what I do, I'm just going to cover it again with clingfilm.
0:19:17 > 0:19:20- Yeah.- And that's it, that's the koji and basil puree.
0:19:20 > 0:19:22- OK.- And I'm just going to put that in the fridge.
0:19:22 > 0:19:25I'm going to start blitzing up the cherry tomato puree.
0:19:25 > 0:19:27So, if you remember, I put some star anise and cinnamon in it.
0:19:27 > 0:19:31- Yeah.- So, I'm going to actually take that out, because...- Of course.
0:19:31 > 0:19:33..that would just make it go completely bitter.
0:19:33 > 0:19:35And I'm just going to blitz it up.
0:19:41 > 0:19:44So, again, the reason why I'm passing it is just to get all the
0:19:44 > 0:19:48cherry tomato seeds out of it, cos I just want a very pure puree.
0:19:51 > 0:19:53That looks lovely, does that.
0:19:53 > 0:19:54Oh, it does.
0:19:55 > 0:19:58OK, so I'm just going to bring the potato galette over
0:19:58 > 0:19:59and just turn it over.
0:19:59 > 0:20:02So, as you see, it's crisping up quite nicely.
0:20:02 > 0:20:04OK, so I've already washed off the cod.
0:20:04 > 0:20:06- Right. - And I've rolled it in clingfilm.
0:20:06 > 0:20:09The reason I've rolled it in clingfilm
0:20:09 > 0:20:11is so it has the perfect shape when I pan-fry it.
0:20:11 > 0:20:13So now I'm just going to portion them.
0:20:17 > 0:20:18And that's it.
0:20:18 > 0:20:20And then I'm just going to take the clingfilm off.
0:20:20 > 0:20:23- So they're a lovely shape. - I'm going to pan-fry it.- Yep.
0:20:23 > 0:20:25Presentation side down.
0:20:28 > 0:20:31I'm going to put it in the oven for four minutes.
0:20:31 > 0:20:33- So, we've got the spinach...- Yeah.
0:20:33 > 0:20:36- ..with the diced shallots and knob of butter.- Yeah.
0:20:36 > 0:20:37So, I'm just going to put it on my tray.
0:20:37 > 0:20:40If there's any water left, I'm just going to drain it off,
0:20:40 > 0:20:42I'm just going to press it down.
0:20:42 > 0:20:46OK, so basically the cod has been in the oven for four minutes,
0:20:46 > 0:20:48so I'm just going to put it again underneath the salamander...
0:20:48 > 0:20:50for two minutes.
0:20:50 > 0:20:53And then after I've finished that, I'm going to put
0:20:53 > 0:20:55a knob of butter in it, just to give it some more flavour.
0:20:55 > 0:20:58So, gradually I'm just going to add some butter to the dish
0:20:58 > 0:21:00and then I'm going to baste it.
0:21:05 > 0:21:08These are also some cherry tomatoes...
0:21:08 > 0:21:11which I, er, put under the salamander just to blister a bit.
0:21:11 > 0:21:13- Yeah, yeah. - So they're still nice and firm.
0:21:13 > 0:21:15So, I'm just checking, we've got the spinach there.
0:21:15 > 0:21:17- The spinach is here. - Potato.- Potato.
0:21:17 > 0:21:18- Fish.- Fish.
0:21:18 > 0:21:22- Tomatoes and our two...- Purees. - Perfect, so this is it, Chef.
0:21:22 > 0:21:25- I am salivating and can't wait.- OK.
0:21:29 > 0:21:31A lovely colour.
0:21:37 > 0:21:39So, we've got the spinach.
0:21:41 > 0:21:43- Cherry tomatoes.- Yep.- Right there.
0:21:45 > 0:21:48And then the fillet of cod,
0:21:48 > 0:21:51and then we're going to put the galette on top.
0:21:51 > 0:21:52And a bit of basil oil.
0:21:54 > 0:21:57OK, so here we have roasted fillet of cod,
0:21:57 > 0:22:01koji and basil puree with cherry tomato ketchup and a potato galette.
0:22:03 > 0:22:05Well, the dish looks fantastic,
0:22:05 > 0:22:09but it will have to taste as good to satisfy our duchess.
0:22:09 > 0:22:11- It looks like your cup of tea. - Yes, it does.
0:22:11 > 0:22:13It smells good.
0:22:13 > 0:22:15Right, what's in the galette?
0:22:15 > 0:22:18- Just potato.- Oh, it's lovely.
0:22:18 > 0:22:22- Just crisp potato. Home-made crisps.- Mm.
0:22:24 > 0:22:26Nice bit of cod.
0:22:26 > 0:22:28- Look at that cod.- Perfectly cooked.
0:22:32 > 0:22:33What thinkest thou?
0:22:35 > 0:22:38Delicious. Tastes very fresh.
0:22:39 > 0:22:44Big flavours in the courgette and the tomato ketchup,
0:22:44 > 0:22:45but they work well together.
0:22:45 > 0:22:48Well, it's a bit like a modern version of fish and chips.
0:22:48 > 0:22:50It is rather, yes.
0:22:50 > 0:22:52Postmodern fish and chips.
0:22:59 > 0:23:03The origins of the railways in North Essex have close links
0:23:03 > 0:23:05with its manufacturing history.
0:23:06 > 0:23:10A number of small independent lines were set up by local businessmen,
0:23:10 > 0:23:14to transport goods to the capital and beyond.
0:23:14 > 0:23:16Some, like the Colne Valley Railway,
0:23:16 > 0:23:20still run today as tourist attractions, and I've organised
0:23:20 > 0:23:24a ride with local train buff Nick Ellis.
0:23:24 > 0:23:26- Hi.- Hi, Nick, Good day. - Hello, Brian.
0:23:26 > 0:23:28- Are you good?- Hi, morning.- Hi.- Hi.
0:23:28 > 0:23:30Welcome to the Colne Valley Railway,
0:23:30 > 0:23:33preserving it as it was in the 1950s, but you're more interested
0:23:33 > 0:23:36in how it started, so I'll take you over to the steam engine over there.
0:23:36 > 0:23:37Fine, thank you.
0:23:37 > 0:23:41'This railway was built thanks to the local manufacture of silk.
0:23:41 > 0:23:46'It was extended a number of times and eventually reached Cambridge.'
0:23:52 > 0:23:55Going back about 120-odd years, to the 1850s,
0:23:55 > 0:24:00there was no major industry here except for at Halstead.
0:24:01 > 0:24:05Halstead had one of the largest factories in the country
0:24:05 > 0:24:08at the time, famous for making silk and other goods.
0:24:08 > 0:24:10- The workers created the demand for coal.- Yes.
0:24:10 > 0:24:13They wanted coal to heat their houses.
0:24:14 > 0:24:18Coal was expensive - you could get it to Colchester very cheaply,
0:24:18 > 0:24:22but it actually cost six shillings a tonne to move it from Colchester
0:24:22 > 0:24:25- up to Halstead.- Oh, I see. - And that was why the railway came.
0:24:25 > 0:24:30As a result of that, obviously, silk could be taken out.
0:24:31 > 0:24:33So this was developed really as a goods line.
0:24:33 > 0:24:36To all intents and purposes, that's where it made its money.
0:24:37 > 0:24:39So when did the railway fall into decline?
0:24:39 > 0:24:42It was always in decline, it went bankrupt twice!
0:24:42 > 0:24:44- From day one!- From day one, yes.
0:24:46 > 0:24:52- 1964 it finally closed.- Ah. Can we actually get on a train?
0:24:52 > 0:24:53Oh, definitely.
0:24:53 > 0:24:56Come this way and we will get onto our 1960s diesel train.
0:24:56 > 0:24:58I should have worn a '60s frock.
0:24:59 > 0:25:01Or a boiler suit.
0:25:03 > 0:25:08There we are, our 1960s for you.
0:25:08 > 0:25:11So if you'd like to come in the guard's van...
0:25:11 > 0:25:12Thank you, sir.
0:25:14 > 0:25:16Right.
0:25:17 > 0:25:20- Come in.- Hello. - Hello there. How are you?
0:25:20 > 0:25:23- Can I have this seat? - Morning, Evan.- Good morning.
0:25:24 > 0:25:26- It's exciting. - Oh, can I press the buzzer?
0:25:26 > 0:25:29- Is that it?!- That's it.
0:25:29 > 0:25:30BUZZING
0:25:35 > 0:25:38How long does it take to learn to drive one of these things?
0:25:38 > 0:25:40It depends whether you do a crash course.
0:25:40 > 0:25:43- A crash course!- Um... - It's not a good word, is it?
0:25:43 > 0:25:45It's not just learning to drive it,
0:25:45 > 0:25:48you've also got to learn how it operates as well.
0:25:48 > 0:25:49So, if something goes wrong,
0:25:49 > 0:25:52- you've got to be able to deal with the issue.- Evan?- Yes.
0:25:52 > 0:25:54I know I don't look like a promising tr...
0:25:54 > 0:25:55Get your eyes back on the line!
0:25:55 > 0:25:58- Oh, don't worry.- It's not going to make any difference.
0:25:58 > 0:25:59I know where it's going.
0:25:59 > 0:26:04'Sadly, today, there are only a few hundred metres of functioning
0:26:04 > 0:26:05'track left here.'
0:26:05 > 0:26:07There you go.
0:26:07 > 0:26:09- Can we have a driving lesson then?- Yep.
0:26:11 > 0:26:15'Well, I'm looking forward to getting in the driver's seat,
0:26:15 > 0:26:18'but as Paul repositions the train back in the station,
0:26:18 > 0:26:22'its complicated gear system has derailed Janet's enthusiasm.'
0:26:24 > 0:26:27Look, Brian, I can't do gears.
0:26:27 > 0:26:31And on my bike I set it on one of two gears - flat or hill.
0:26:31 > 0:26:34Well, yeah, but we don't have that problem here - a) it's all flat,
0:26:34 > 0:26:36and b) you can't...
0:26:36 > 0:26:39Yeah, but what is this throttle malarkey? What's a throttle?
0:26:39 > 0:26:42Well, it's like a... it's like a clutch on a car.
0:26:42 > 0:26:44I don't know what a clutch is, I've got an automatic!
0:26:44 > 0:26:47When you had a clutch on a car you used to put the foot in,
0:26:47 > 0:26:48- take it out. - Brian, I've never had a clutch.
0:26:48 > 0:26:51Well, I'm telling you! I'm teaching you, for goodness' sake!
0:26:51 > 0:26:55I'm never, ever, ever going to learn gears because I don't need to.
0:26:55 > 0:26:58Listen, if I can work it out, you have to be able to work it,
0:26:58 > 0:27:00you're far more intelligent than I'll ever be.
0:27:00 > 0:27:03I know I'm more intelligent than you, I just don't do gears.
0:27:03 > 0:27:05You can't have both gears, looks and intelligence, yeah.
0:27:05 > 0:27:08I can't bear that you're going to be driving a train.
0:27:10 > 0:27:12- Right, Evan.- Right.
0:27:12 > 0:27:14I think we've decided that only Brian can drive,
0:27:14 > 0:27:16cos I can't understand what a throttle is.
0:27:16 > 0:27:20- Right, OK.- But get close to him, you might have to take over.- Right.
0:27:20 > 0:27:23The first thing is put your hand down on that, then you wriggle it.
0:27:23 > 0:27:25- It's quite heavy to push down, isn't it?- It is.
0:27:25 > 0:27:29Well, the idea is that if you are ill, it will naturally come up.
0:27:29 > 0:27:32You've got 36 tonnes of train behind you here.
0:27:32 > 0:27:33JANET LAUGHS
0:27:33 > 0:27:35You know, you think you're driving an artic lorry...
0:27:35 > 0:27:38You don't... Tell me what I need to know, and not what's going to
0:27:38 > 0:27:40frighten the hell out of me, huh?
0:27:40 > 0:27:42Just think you're making a very complicated sauce
0:27:42 > 0:27:44with a lot of butter in it.
0:27:44 > 0:27:46You can pull that round. And release the brake.
0:27:48 > 0:27:49Right. All the way round?
0:27:49 > 0:27:53- That's it, yeah. That's it.- OK. - It will start to creep forward.
0:27:53 > 0:27:54Oh, crikey.
0:27:54 > 0:27:56It suddenly feels like it's taking...
0:27:56 > 0:27:58it's taking you over suddenly.
0:27:58 > 0:28:02- Yeah.- Can I do the whistle? - Excuse me, I'm driving.
0:28:02 > 0:28:03HORN TOOTS
0:28:04 > 0:28:07So I pull it towards me.
0:28:07 > 0:28:10Yeah, pull the accelerator towards you. That's it, keep going.
0:28:24 > 0:28:27Crikey, there is such a sense of power here, man.
0:28:40 > 0:28:41Oh, it's the end!
0:28:41 > 0:28:44I can see the end of the track, please, Brian, stop!
0:28:44 > 0:28:47- Right, drop the accelerator down. - Yeah.- Yeah, gears to neutral.
0:28:47 > 0:28:51There's buffers. Wow, that's good, we're only...
0:28:51 > 0:28:5330 yards from the buffers.
0:28:55 > 0:28:57Thanks, Brian.
0:29:00 > 0:29:02'Don't tell anyone, but I used to be a train spotter,
0:29:02 > 0:29:06'and I think I'd quite fancy taking up train driving as a hobby,
0:29:06 > 0:29:09'but, in the meantime, it's back to the day job.
0:29:09 > 0:29:13'We still need to decide on a main ingredient for our celebratory dish.
0:29:13 > 0:29:16'North Essex is famous for many soft fruits,
0:29:16 > 0:29:19'so we've come to Wash Farm in Halstead to try some.'
0:29:19 > 0:29:21Well, I promise I won't mention it
0:29:21 > 0:29:24any more times, but I was good on that train, wasn't I, eh?
0:29:24 > 0:29:26Stop gloating, it's very unattractive.
0:29:26 > 0:29:29This is a lovely fruit farm here - it's quite small,
0:29:29 > 0:29:32the fruit is perfect and I'm desperate to cook here.
0:29:32 > 0:29:35Good. Get off train driving.
0:29:35 > 0:29:38Owned by Shirley Stevenson and her husband Pete,
0:29:38 > 0:29:41this family-run farm focuses on producing fruit for the local
0:29:41 > 0:29:46community, and has resisted offers to supply the big supermarkets.
0:29:46 > 0:29:48- Hi, Janet.- Hi, Shirley.
0:29:48 > 0:29:51- Nice to meet you.- This is Brian. - Hiya.- Hi, Brian.
0:29:51 > 0:29:52Nice to see you. Nice to meet you.
0:29:52 > 0:29:55The train driver. Can we look at the farm?
0:29:55 > 0:29:58- Sure, not a problem.- Great. - Would you like to come with us?
0:30:03 > 0:30:06- What's your major crop? - Strawberries.
0:30:06 > 0:30:08What other fruit have you got here?
0:30:08 > 0:30:10Well, this is really just the beginning of our season.
0:30:10 > 0:30:13So we'd have strawberries, we'd have raspberries, gooseberries,
0:30:13 > 0:30:15blueberries, currants, which are something that you
0:30:15 > 0:30:19often don't see as well, cos a lot of farmers have taken those out.
0:30:19 > 0:30:21- What are those over there? - Cherries!- Ah.
0:30:23 > 0:30:25Well, here's the strawberries.
0:30:25 > 0:30:28The beauty of these is that you can actually plant them
0:30:28 > 0:30:31successionally so you have effectively 60-day plants.
0:30:31 > 0:30:35Strawberries used to be something that everybody would say,
0:30:35 > 0:30:37- "Oh, it's Wimbledon, it's strawberries."- Yeah.
0:30:37 > 0:30:41And they associated it with a very short time of year.
0:30:41 > 0:30:43- Absolutely.- Late June.- Yeah.
0:30:43 > 0:30:46And you're saying that, by covering all your options,
0:30:46 > 0:30:48how long is your strawberry season now?
0:30:48 > 0:30:50Late May, first week in August.
0:30:52 > 0:30:53But can we pick some?
0:30:53 > 0:30:56Cos I think I'm going to try and use these in my celebration dish,
0:30:56 > 0:30:59- so can we pick some?- Can I trust you? Can I trust you with my crop?
0:30:59 > 0:31:02- Yeah, you can trust Brian. - I'm a train driver, I'll be fine.
0:31:02 > 0:31:05- Trust him, he's a train... - With my strawberries?
0:31:05 > 0:31:06He's a train driver, so...
0:31:06 > 0:31:09Now, we come to the strawberries, which are ripe at the moment.
0:31:09 > 0:31:12'To make the picking a bit more interesting,
0:31:12 > 0:31:14'Shirley's decided to pit us against one another
0:31:14 > 0:31:16'in a strawberry-picking race.'
0:31:16 > 0:31:19- Here you are, Brian. - Thank you, Duchess.
0:31:19 > 0:31:20Right, are you timing us?
0:31:20 > 0:31:22- Let's see how it goes. - How long we got?
0:31:22 > 0:31:24Right, you've got one minute, start.
0:31:25 > 0:31:29Crikey, I can't see 'em now - they've just suddenly hidden themselves.
0:31:30 > 0:31:33How do you stop the baskets falling on the floor and them
0:31:33 > 0:31:36rolling out of the baskets? This is ridiculous.
0:31:36 > 0:31:38She... Do you have to put them in the basket?
0:31:38 > 0:31:41- In the basket, not in your tummy. - You didn't say that at the start.
0:31:41 > 0:31:43My apologies. In the basket, please, Brian.
0:31:43 > 0:31:45OK. And is there any minimum size?
0:31:45 > 0:31:47You're doing a lot of talking, Brian.
0:31:47 > 0:31:50Quality and excellence, and I would get on with the picking.
0:31:50 > 0:31:52Too much talk - too much banter on that side.
0:31:52 > 0:31:55This is like being back at school again, is this, isn't it, eh?
0:31:55 > 0:31:57- Absolutely.- Never had this before.
0:31:57 > 0:32:02Now, I see the quality in Janet's basket, it's looking very good.
0:32:02 > 0:32:06I naturally go for upper classed, posh, good-quality things normally.
0:32:06 > 0:32:09Now tell me, neither of you are colour blind, are you?
0:32:09 > 0:32:11Well, we train drivers have to be a bit careful what we do.
0:32:11 > 0:32:14Brian, are yours red or are they light red?
0:32:14 > 0:32:17- Oh, you didn't say they had to be red.- They've got to be ripe, Brian!
0:32:17 > 0:32:20- You didn't say anything about that. - But you're a chef, Brian.
0:32:20 > 0:32:26Five, four, three, two, one.
0:32:26 > 0:32:29Stop! Put down your baskets, please.
0:32:29 > 0:32:32- Right.- Right, let's have a look-see. Now, quality.
0:32:34 > 0:32:36- Oh, no. Oh, Brian. - I've got longer stalks.
0:32:36 > 0:32:38Just look at his colour.
0:32:38 > 0:32:41Brian, those are albino there - that's not a ripe strawberry.
0:32:41 > 0:32:42- Brian!- You be careful,
0:32:42 > 0:32:44cos I know what's happened here, I've been set up.
0:32:44 > 0:32:46Look, my strawberries are...
0:32:46 > 0:32:48These have been picked already, haven't they?
0:32:48 > 0:32:50I may have picked slightly less than you...
0:32:50 > 0:32:54but mine are Premier League strawberries.
0:32:54 > 0:32:58Those are Second Division pickings.
0:32:58 > 0:33:02Yeah, I would definitely rate yours on quality. I'm sorry, Brian.
0:33:04 > 0:33:07Could I have some for my celebration dish?
0:33:07 > 0:33:09You certainly may, Brian.
0:33:09 > 0:33:11The only thing is I would suggest that you use Janet's,
0:33:11 > 0:33:15because yours are really, really poor quality. Thank you.
0:33:15 > 0:33:18- Just accept defeat gracefully. - Thank you, thank you. Thank you.
0:33:19 > 0:33:21Not a good loser, Brian.
0:33:21 > 0:33:26'Hard luck, Brian - you may be able to steer a train down a track,
0:33:26 > 0:33:31'but I think you'll agree I'm the expert in the strawberry department.
0:33:31 > 0:33:34'Armed with a few of my professionally picked specimens,
0:33:34 > 0:33:38'we're all set to create a taste of North Essex...
0:33:38 > 0:33:42'along with a few friends we've met along the way.'
0:33:42 > 0:33:44What a fantastic place we've got here,
0:33:44 > 0:33:47and just look at that view - look at these lovely people.
0:33:47 > 0:33:49- Yeah.- Sheep.- And the sky is almost the same colour
0:33:49 > 0:33:52as your shirt. I've got a sunny disposition today.
0:33:52 > 0:33:55And I can see all the people we've met on our journey.
0:33:55 > 0:33:58Kate from the textile museum, Shirley and Pete.
0:33:58 > 0:34:00You've got it right.
0:34:00 > 0:34:02Now, the reason we're here at Shirley and Pete's
0:34:02 > 0:34:04is cos we're going to make
0:34:04 > 0:34:06a lavender strawberry queen of puddings.
0:34:08 > 0:34:12Just for you, Duchess, you're going to get elevated today.
0:34:12 > 0:34:15And these strawberries are from this very farm.
0:34:15 > 0:34:18We've got local lavender and breadcrumbs.
0:34:18 > 0:34:19Now we've got some breadcrumbs here,
0:34:19 > 0:34:22we've made them from these Essex huffers.
0:34:22 > 0:34:24In the old days, it always used to be stale bread,
0:34:24 > 0:34:27then they decided to make it with sponge crumbs,
0:34:27 > 0:34:31- and now we make it with breadcrumbs again, but special bread.- Lovely.
0:34:31 > 0:34:33OK, I've got some egg yolks,
0:34:33 > 0:34:36- and I'm going to put into there sugar...- Mm.
0:34:36 > 0:34:38..some, er, vanilla pod.
0:34:40 > 0:34:43And I'm going to make that wonderful traditional thing, custard.
0:34:43 > 0:34:46Right, well, while you're doing that, I've got this wonderful
0:34:46 > 0:34:50traditional thing called local sparkling wine.
0:34:50 > 0:34:51CORK POPS
0:34:51 > 0:34:54- Oh!- Oh, isn't that a lovely sound?
0:34:54 > 0:34:58OK, Brian, I'm going to pour you a celebratory glass of this
0:34:58 > 0:35:00just to show no hard feelings.
0:35:00 > 0:35:02Thank you very much, that's very kind.
0:35:02 > 0:35:05This is for me, because I won at the strawberries.
0:35:05 > 0:35:08- OK, you get on with whatever you're doing.- All right.
0:35:08 > 0:35:11It's Pete and Shirley's wedding anniversary.
0:35:11 > 0:35:13So, let's pour them a glass.
0:35:14 > 0:35:16Pete, thanks for letting us come to your farm.
0:35:16 > 0:35:18You're very welcome.
0:35:18 > 0:35:21And, Shirley, thanks for showing me where the best strawberries were.
0:35:21 > 0:35:24- It's a fix, isn't it? I knew it. - Well, you had to beat Brian.
0:35:24 > 0:35:27Now, all of you lot, would you like to serve yourselves?
0:35:27 > 0:35:29Cos I'm not really waitress material.
0:35:29 > 0:35:31Sorry, Brian, I'll get back to my...
0:35:31 > 0:35:35OK, right, in here I've boiled milk and double cream,
0:35:35 > 0:35:37OK? Once it's heated,
0:35:37 > 0:35:39pour it on there.
0:35:39 > 0:35:41So I'm going to put that back into here.
0:35:44 > 0:35:46So you sort of bring it up to heat
0:35:46 > 0:35:50and keep stirring it with a wooden spoon, it takes about ten minutes.
0:35:50 > 0:35:51So I've got one here.
0:35:51 > 0:35:54Just look at the difference there, you see?
0:35:54 > 0:35:55- Oh, yeah.- It's just got thicker.
0:35:55 > 0:35:59It's the consistency of paint, isn't it? Isn't it?
0:35:59 > 0:36:01That is like, um, emulsion.
0:36:01 > 0:36:05Well, I like to think it's the consistency of custard.
0:36:05 > 0:36:06OK, right, so it's a nice...
0:36:06 > 0:36:09All right, well, you obviously haven't painted any walls.
0:36:09 > 0:36:10You get a pie dish.
0:36:10 > 0:36:13You know, normally with recipes it tells you,
0:36:13 > 0:36:16only use so many strawberries, but actually
0:36:16 > 0:36:20when you're places like this and strawberries are so good and
0:36:20 > 0:36:25so ripe and so sweet, you use as many as you can get away with, in my book.
0:36:25 > 0:36:27So you're doing a whole layer of them.
0:36:27 > 0:36:29I'm just going to put plenty of these in here.
0:36:29 > 0:36:31Now, queen of puddings normally was a very simple pudding,
0:36:31 > 0:36:34it was to use up stale breadcrumbs.
0:36:34 > 0:36:37They didn't ever think of making it as luxurious as this is.
0:36:37 > 0:36:40But this is really a luxurious pud, is this.
0:36:43 > 0:36:47Now, we go back now to our custard, which we've got nice and thickened.
0:36:47 > 0:36:50So, I'm just going to strain all that out of there now.
0:36:50 > 0:36:53- So we get a real bit of... - So you've infused it.
0:36:53 > 0:36:56That's exactly right, like a good cup of tea.
0:36:56 > 0:36:59Breadcrumbs, just over the top.
0:37:04 > 0:37:05And just...
0:37:06 > 0:37:08Now, it's quite simple, is this -
0:37:08 > 0:37:10once you've put that together you take the custard.
0:37:10 > 0:37:12I've got to just use a ladle over here,
0:37:12 > 0:37:16cos if you pour it over the top, you'll spread it everywhere.
0:37:16 > 0:37:18So just try and make sure that everywhere gets...
0:37:18 > 0:37:20So you don't mix it, you just pour it on like that.
0:37:20 > 0:37:22Just pour it on, yeah.
0:37:22 > 0:37:27And what you'd normally do, you'd leave it for about 30 minutes...
0:37:27 > 0:37:29To sink through.
0:37:30 > 0:37:33..to sink through, so the ones at the bottom will soak up.
0:37:33 > 0:37:36And then top it up after about 30 minutes, cos it sort of goes...
0:37:36 > 0:37:38HE SLURPS
0:37:38 > 0:37:42..and it drinks up all that wonderful creamy custard.
0:37:42 > 0:37:48This is going to go in an oven, 180 degrees for about 30 minutes.
0:37:48 > 0:37:51So when it comes out, it looks like that.
0:37:51 > 0:37:53Wow! It's so yellow.
0:37:53 > 0:37:55It is yellow, you're absolutely right, yes. And it just...
0:37:55 > 0:37:57- So, the eggs... - Well, just the egg yolks.
0:37:57 > 0:38:00..really go yellow, that shows you how good the eggs are.
0:38:00 > 0:38:02The next stage is quite simple once again.
0:38:02 > 0:38:05You take some local honey.
0:38:05 > 0:38:06Oh, smell that.
0:38:08 > 0:38:10- Oh.- Just a bit in there.
0:38:10 > 0:38:12Now, there's no real recipe for this,
0:38:12 > 0:38:14you put not quite as much or as little as you want.
0:38:14 > 0:38:16Take that out of the way.
0:38:16 > 0:38:17Going to bring that up to the boil,
0:38:17 > 0:38:21then I'm just going to take strawberries...
0:38:21 > 0:38:23and cut them into little pieces.
0:38:26 > 0:38:28As soon as that's boiled, strawberries go in there,
0:38:28 > 0:38:30you end up with this mixture here.
0:38:30 > 0:38:32So it's like a quick strawberry jam, almost.
0:38:32 > 0:38:35You're quite right, that's why you take it off the heat
0:38:35 > 0:38:38and then put the strawberries in, so they just don't all boil away.
0:38:38 > 0:38:41So, very gently, cos it will break up, it doesn't...
0:38:41 > 0:38:42nobody will notice it,
0:38:42 > 0:38:45but you still want to be quite professional.
0:38:45 > 0:38:46Just like that.
0:38:46 > 0:38:49Now, to finish this off, we need to put some meringue on it,
0:38:49 > 0:38:53we need to make it look like a crown fit for a queen.
0:38:53 > 0:38:57And the idea is we use meringue, and then we'll get some,
0:38:57 > 0:38:59and I've got some here ready to go.
0:38:59 > 0:39:03- In a piping bag. - In a piping bag with a star tube.
0:39:03 > 0:39:04Now, it's a very simple technique,
0:39:04 > 0:39:07but it does take a bit of practice occasionally.
0:39:07 > 0:39:09So here we go. So we just do a line across.
0:39:09 > 0:39:12You're making it look easy, and it's really difficult, I think.
0:39:12 > 0:39:14Well...
0:39:14 > 0:39:16It's like all skills.
0:39:16 > 0:39:19Mm. It's one I haven't got, I can tell you.
0:39:19 > 0:39:21Like that and train driving.
0:39:21 > 0:39:23Ha! You're wicked.
0:39:23 > 0:39:26So now we're going to lattice it, so we just, over the top.
0:39:26 > 0:39:28- Oh!- Over the top. - Getting clever now.
0:39:31 > 0:39:34So, icing, thank you very much, that's very kind.
0:39:34 > 0:39:36Icing sugar goes on top.
0:39:36 > 0:39:39Now this'll probably go all over the place.
0:39:39 > 0:39:42Icing sugar on those strawberries over there. Right, OK.
0:39:45 > 0:39:47Put it in the oven.
0:39:47 > 0:39:50- And it comes out... looking like this.- Fabulous.
0:39:50 > 0:39:54I'm going to just use these wonderful strawberries.
0:39:54 > 0:39:59This is a crown, it's fit for a queen, cos it's queen of puddings.
0:39:59 > 0:40:01I'm going to sit that in the middle
0:40:01 > 0:40:04and I'm just going to take a little bit of this lavender.
0:40:04 > 0:40:07Oh, I want to stop the wind blowing it everywhere.
0:40:07 > 0:40:08Why don't you go stand over there?
0:40:08 > 0:40:10No, I'm trying to think how to do this.
0:40:10 > 0:40:12- Right, what about that? - Here you are, I'll do it.
0:40:12 > 0:40:15You hold that in front there, thank you.
0:40:15 > 0:40:17So nobody can see what we're doing here.
0:40:17 > 0:40:22OK, off we go. And we'll just sprinkle a little bit round there
0:40:22 > 0:40:24so it really looks like a crown.
0:40:24 > 0:40:26- All right, get on with it. - Yeah, I'll just, er...
0:40:26 > 0:40:29Are you doing all right there? You're fine? OK, OK, right.
0:40:29 > 0:40:31There we have it, ladies and gentlemen,
0:40:31 > 0:40:34a local lavender and strawberry queen of puddings.
0:40:34 > 0:40:36Thank you very much.
0:40:36 > 0:40:37APPLAUSE
0:40:37 > 0:40:38Well, shall we drink a toast?
0:40:38 > 0:40:40To the pudding and the chef.
0:40:40 > 0:40:44- Cheers!- Cheers!- Cheers to Janet and cheers to that.
0:40:44 > 0:40:46Now, the proof of the pudding, of course,
0:40:46 > 0:40:47as always, is for you to taste it.
0:40:47 > 0:40:49- Right, where's my portion?- Right.
0:40:49 > 0:40:53Now, I'll just give you a nice bit of meringue, the actual custard.
0:40:53 > 0:40:56Oh, you lucky lady.
0:40:56 > 0:40:58- Dig down, dig down. - And look, guess what I found?
0:40:58 > 0:41:01This is elderflower ice cream, local ice cream.
0:41:01 > 0:41:04So you have that, let me give you a bit to taste to go with it.
0:41:04 > 0:41:06I think that'll work extremely nicely.
0:41:08 > 0:41:10Stunned silence.
0:41:12 > 0:41:14Well, the queen of puddings...
0:41:14 > 0:41:18- is very royal.- Oh, I love it!
0:41:18 > 0:41:19- It's superb.- Another success!
0:41:19 > 0:41:21- I don't know how I do it, I'll tell ya.- Mm.
0:41:23 > 0:41:25- Ice cream's great, too. - Oh, shut it!
0:41:25 > 0:41:28Even Her Majesty would love that.
0:41:29 > 0:41:33- OK, guys, come over here and queue nicely, huh?- Spoon!
0:41:33 > 0:41:37- Thank you.- Spoon. I want to know what you all think.
0:41:37 > 0:41:39- Pudding.- Your bread, yeah, great.
0:41:39 > 0:41:42- There we go. - All right, OK. Coming round.
0:41:47 > 0:41:49- Right, hang on, your spoon. - Thank you, thank you very much.
0:41:49 > 0:41:51- Service, this lady. - What do you reckon?
0:41:51 > 0:41:53I thought the lavender was a wonderful touch,
0:41:53 > 0:41:55a really sort of aromatic flavour, gorgeous.
0:41:55 > 0:41:57Cos you think it's going to be heavy, and it's not.
0:41:57 > 0:42:00- Yeah.- Really light. - Not at all. It's really summery.
0:42:00 > 0:42:02- Could you taste the lavender? - Not enough.- Not enough?
0:42:02 > 0:42:04Well, get in there before Brian finishes it.
0:42:04 > 0:42:06Did Brian do your strawberries justice?
0:42:06 > 0:42:08I thought he did, actually.
0:42:08 > 0:42:10You had to think about that.
0:42:10 > 0:42:13- I loved it.- You love it. - Absolutely.- What about you?
0:42:13 > 0:42:14I really enjoyed it.
0:42:14 > 0:42:16I think it's the best I've seen our strawberries used.
0:42:16 > 0:42:18You'll have to be printing that on a little leaflet
0:42:18 > 0:42:20and giving it out.
0:42:24 > 0:42:27Well, we've had a terrific journey through North Essex.
0:42:27 > 0:42:32Obviously, as far as I'm concerned, there are high and low moments.
0:42:32 > 0:42:35A high moment was going to that fabulous textile museum in
0:42:35 > 0:42:38Braintree, I could have spent all day in there.
0:42:38 > 0:42:40Low moment, well, it involves an engine,
0:42:40 > 0:42:42and I'm not saying any more.
0:42:42 > 0:42:44Did we do a train, did you say? I do remember.
0:42:44 > 0:42:47We did a train, but then we did a strawberry picking
0:42:47 > 0:42:49competition, which, if you remember, Brian,
0:42:49 > 0:42:51- I won.- The guinea fowl was great.
0:42:51 > 0:42:53- Yeah.- But that queen of puddings,
0:42:53 > 0:42:55with the lavender and the strawberry,
0:42:55 > 0:42:58a taste of North Essex, eh?