0:00:02 > 0:00:04He's Brian Turner.
0:00:04 > 0:00:06And she's Janet Street-Porter
0:00:06 > 0:00:09I'm passionate about walking.
0:00:09 > 0:00:13These feet have taken me the length and breadth of Great Britain.
0:00:14 > 0:00:17I've been privileged to cook all around the world
0:00:17 > 0:00:18but it's Britain that I love,
0:00:18 > 0:00:22fabulous produce, great ingredients, right here on the doorstep.
0:00:24 > 0:00:28We'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 > 0:00:35He's in charge of the food.
0:00:35 > 0:00:38And guess what, she's in charge of everything else.
0:00:38 > 0:00:39This is...
0:00:39 > 0:00:40A Taste Of Britain.
0:00:46 > 0:00:50Today, our culinary and cultural voyage of discovery
0:00:50 > 0:00:52brings us to West Dorset,
0:00:52 > 0:00:55one of the most breathtaking and diverse regions in the UK.
0:00:57 > 0:01:00This pair of fossils feel right at home
0:01:00 > 0:01:03as we explore the area's ancient Jurassic coast.
0:01:03 > 0:01:05- Oh!- Oh, my goodness me.
0:01:05 > 0:01:08So this is part of an ichthyosaur's jaw.
0:01:08 > 0:01:09- And those are the teeth? - Yeah, these...
0:01:09 > 0:01:12- Look, bigger than mine. - No, not quite.
0:01:12 > 0:01:17- Ah!- 'I get my claws into some of West Dorset's finest produce...'
0:01:17 > 0:01:19- Is that quite a big one or...? - Who does that remind you of, Brian?
0:01:19 > 0:01:21You. THEY LAUGH
0:01:21 > 0:01:23'..and a surprise extra ingredient.'
0:01:23 > 0:01:24BOTH: Whelks.
0:01:24 > 0:01:26'We pay a visit to a butcher's shop,
0:01:26 > 0:01:30'so old Henry VIII could have done his shopping here.'
0:01:30 > 0:01:32Anne Boleyn was born in 1515.
0:01:32 > 0:01:35You didn't turn her head into a faggot, did you?
0:01:35 > 0:01:36- BRIAN LAUGHS - No, there wouldn't have...
0:01:36 > 0:01:39There wouldn't have been enough meat on it, Janet.
0:01:39 > 0:01:41'One of West Dorset's most exciting young chefs
0:01:41 > 0:01:45'shows me his exotic take on local seafood.'
0:01:45 > 0:01:47This is the interesting bit, this is wasabi.
0:01:47 > 0:01:49I've never seen it grown in this country.
0:01:49 > 0:01:50No, it's the only farm in Europe.
0:01:50 > 0:01:53'And we get to snoop around a Tudor landmark.'
0:01:53 > 0:01:55Henry VIII built this.
0:01:55 > 0:01:57'The impressive Portland Castle.'
0:01:58 > 0:02:01'And along the way, I'll be gathering inspiration
0:02:01 > 0:02:02'for a celebratory dish
0:02:02 > 0:02:05'that I think represents the very best of West Dorset's
0:02:05 > 0:02:07'bounteous larder.'
0:02:07 > 0:02:10- Vegetarians, eat your heart out. - THEY CHUCKLE
0:02:19 > 0:02:23Here we are in Lyme Regis, right on the harbour wall.
0:02:23 > 0:02:25Look at that, the Jurassic Coast.
0:02:25 > 0:02:29It's England's first natural World Heritage site.
0:02:29 > 0:02:32Well, the beautiful thing for me is that, here on the harbour,
0:02:32 > 0:02:35they bring in great local fresh fish and shellfish.
0:02:35 > 0:02:37It'd be good to see what they've landed today.
0:02:37 > 0:02:39See that Cobb wall? That's protecting the harbour.
0:02:39 > 0:02:42Everybody saw it in the film French Lieutenant's Woman.
0:02:43 > 0:02:45Over there to the east,
0:02:45 > 0:02:49I'm told there's the oldest family butcher in the UK.
0:02:49 > 0:02:53They've been using the same sausage recipe since 1515.
0:02:53 > 0:02:55But, what really interests me about here,
0:02:55 > 0:02:58is that they breed longhorn cattle
0:02:58 > 0:03:00in the beautiful village of Abbotsbury
0:03:00 > 0:03:02and I can't wait to taste it.
0:03:02 > 0:03:04You know what Jane Austen said about Lyme Regis,
0:03:04 > 0:03:08"It's a strange stranger that doesn't appreciate its charms".
0:03:08 > 0:03:09HE LAUGHS
0:03:09 > 0:03:12I'm talking about literature and you're talking about sausages.
0:03:12 > 0:03:14- Yeah.- What does that say?
0:03:18 > 0:03:21The main part of the Lyme Regis harbour wall,
0:03:21 > 0:03:23known as The Cobb,
0:03:23 > 0:03:25is at least 700 years old.
0:03:28 > 0:03:31Fisherman Barry Wason has been in love with the sea
0:03:31 > 0:03:35ever since getting his own boat at just 11 years old.
0:03:35 > 0:03:38For the last 42 years he's been fishing Lyme Regis
0:03:38 > 0:03:40for everything from cod to crabs.
0:03:40 > 0:03:44But, today, I'm after one of my favourite maritime ingredients,
0:03:44 > 0:03:45lobster.
0:03:45 > 0:03:48Fantastic lobsters there.
0:03:48 > 0:03:51- Is there a size that you can't take? - Yeah.
0:03:51 > 0:03:52Yes, there is.
0:03:52 > 0:03:55Um, it's... I think it's 85ml.
0:03:56 > 0:03:59We measure them from the eye socket
0:03:59 > 0:04:00to the back of the head.
0:04:00 > 0:04:02- Oh, right.- I've got a measure here.
0:04:02 > 0:04:03Oh!
0:04:03 > 0:04:05That there, from there to there.
0:04:05 > 0:04:06That's the measurement.
0:04:06 > 0:04:08Yeah. You stick that by the eye socket...
0:04:08 > 0:04:10- Oh!- ..and back to there.
0:04:10 > 0:04:13And if that head comes less than that...
0:04:13 > 0:04:15- You can't...- ..you've got to chuck them back.
0:04:15 > 0:04:16Is that quite a big one or...?
0:04:16 > 0:04:18- Who does that remind you of, Brian? - You.
0:04:18 > 0:04:20SHE LAUGHS
0:04:20 > 0:04:22- That's quite a good one, isn't it? - Yeah.
0:04:22 > 0:04:24Well, how far out do you go to get those?
0:04:24 > 0:04:27- You can catch these just off the rocks here.- BOTH: Oh, really?
0:04:27 > 0:04:31Yeah, but those there come from about, uh, five mile out.
0:04:31 > 0:04:34Have you got special spots that you go to that you've got the pots down?
0:04:34 > 0:04:36- Yeah.- Yeah. Do you keep it top secret
0:04:36 > 0:04:38cos you don't want anyone else to go there?
0:04:38 > 0:04:40No, they all follow.
0:04:40 > 0:04:41ALL LAUGH
0:04:41 > 0:04:44And is there any danger that lobsters will get fished out,
0:04:44 > 0:04:47because so many of our marine stocks are getting depleted now?
0:04:47 > 0:04:48No cha... I don't think so.
0:04:48 > 0:04:51We're catching so...so many juvenile ones.
0:04:51 > 0:04:54- Yeah.- And if they've got eggs, we've got to chuck them back.
0:04:54 > 0:04:56- Yeah. So you're preserving them. - Yeah.
0:04:56 > 0:04:58- Er...- Do you get other fish as well? - Yeah.
0:04:58 > 0:05:01What's your top other catch?
0:05:01 > 0:05:03- Whelks.- Whelks!?- Whelks?- Yeah.
0:05:03 > 0:05:05What do you do with your whelks?
0:05:05 > 0:05:07Well, we land them and they go -
0:05:07 > 0:05:10cooked, shelled, and then they're shipped to Korea.
0:05:10 > 0:05:12- Can I see your whelks?- Yeah.
0:05:12 > 0:05:16- Cos I've only ever seen...- On the boat.- I only ever see whelks...
0:05:16 > 0:05:17- You're not...- ..in vinegar.
0:05:17 > 0:05:20And I personally can't cope with shellfish in vinegar.
0:05:20 > 0:05:23- I love them in vinegar.- Do you want me to get some of these whelks?
0:05:23 > 0:05:25- Yeah, get me a whelk.- All right.
0:05:25 > 0:05:29When you were a child, you must have had whelks in vinegar, that's how...
0:05:29 > 0:05:32My mother ate whelks, my dad ate whelks, my sister ate whelks...
0:05:32 > 0:05:34- OK.- I hate whelks.
0:05:34 > 0:05:37Does that make you so different? I mean, you are different...
0:05:37 > 0:05:39No, it makes me someone who doesn't want to be associated
0:05:39 > 0:05:40with working class food.
0:05:40 > 0:05:41THEY LAUGH
0:05:43 > 0:05:44There you go.
0:05:44 > 0:05:46I reckon, chopped up,
0:05:46 > 0:05:49that would be really, really delicious.
0:05:49 > 0:05:50I'd make them into a seafood sauce.
0:05:52 > 0:05:54- Do they get a good price? - When he's not looking,
0:05:54 > 0:05:56give me a couple of whelks to take home.
0:05:56 > 0:05:59- Yeah.- We came here to get lobsters, did we not, dear lady?- Yes.
0:05:59 > 0:06:03- So come on. Let's go and let's sort out these lobsters.- Barry.
0:06:03 > 0:06:05- Oh, come on.- Barry, Barry, Barry.
0:06:05 > 0:06:07Can you carry them?
0:06:07 > 0:06:09You'll be all right.
0:06:09 > 0:06:11- Ta-ra.- Bye.
0:06:14 > 0:06:18I'm really looking forward to tasting Barry's luscious lobster.
0:06:19 > 0:06:21I'm going to serve it in garlic and herb butter
0:06:21 > 0:06:25and then, just for you, Janet, I'll throw a few whelks in.
0:06:25 > 0:06:26Thanks, Brian.
0:06:28 > 0:06:31I'm using a lobster that's already been cooked in a stock
0:06:31 > 0:06:32with lemon rind, thyme
0:06:32 > 0:06:35and black peppercorns and bay leaves. So aromatic!
0:06:40 > 0:06:42I want to show you something simple today.
0:06:42 > 0:06:43I'm just going to reheat it.
0:06:43 > 0:06:45- Normally you reheat it on a barbecue...- Yeah.
0:06:45 > 0:06:48..or in an oven. I'm going to reheat it on the stove top over here.
0:06:48 > 0:06:52What you need to do first, you take off...
0:06:52 > 0:06:53- the two claws, OK?- Yeah.
0:06:53 > 0:06:55I'll take those out the shell in a minute.
0:06:55 > 0:06:56And then we split this...
0:06:57 > 0:06:59..down the middle.
0:07:00 > 0:07:02Try and keep it whole.
0:07:02 > 0:07:05So it just makes better for...
0:07:05 > 0:07:07presentation.
0:07:07 > 0:07:10- Right.- Now, that's where you come across your first little bit.
0:07:10 > 0:07:12Take the meat out.
0:07:12 > 0:07:14I've kept this nicely underdone.
0:07:14 > 0:07:16So you make sure you don't overcook this.
0:07:16 > 0:07:20- We split it, separate all of this now, OK?- Yeah.
0:07:20 > 0:07:22Whatever you do, don't throw the carcasses away. It makes...
0:07:22 > 0:07:24- Oh, no, you can boil them up, can't you?- Great stock.
0:07:24 > 0:07:26Absolutely lovely stock.
0:07:26 > 0:07:27Take these out...
0:07:29 > 0:07:32..carefully. And now, this is when you have to be a bit careful, OK?
0:07:34 > 0:07:37So, you can give it one almighty thwack
0:07:37 > 0:07:40- but you get shell everywhere. - I usually use the rolling pin...
0:07:40 > 0:07:42- There we go.- ..and imagine it's someone who's annoyed me.
0:07:42 > 0:07:44BRIAN LAUGHS Do I come into that category?
0:07:44 > 0:07:46No, no, no. You're all right.
0:07:46 > 0:07:47That's really what you want.
0:07:47 > 0:07:49- Yeah.- Two of those, OK?
0:07:50 > 0:07:55I'm going to, very quickly, put some butter into this pan over here.
0:07:55 > 0:07:57I'm just going to reheat it gently, OK?
0:07:57 > 0:08:00Cos I'm going to serve this warm today. I think that'd be nice.
0:08:00 > 0:08:01So that goes in there.
0:08:02 > 0:08:04Just put a little bit of chicken stock in there,
0:08:04 > 0:08:06just to give it a bit of steam.
0:08:06 > 0:08:07Put that on top there.
0:08:08 > 0:08:11Right, now, so we just need something to serve it with.
0:08:11 > 0:08:12Yeah, I want to taste a whelk.
0:08:12 > 0:08:14OK, right. So, we got some whelks here, look.
0:08:14 > 0:08:16So these are the whelks that we got from Barry, OK?
0:08:16 > 0:08:19- Yeah.- Like the ones you had. Just very carefully...
0:08:20 > 0:08:22Just...pull them out.
0:08:22 > 0:08:27And I'm just going to quickly chop up quite a few.
0:08:27 > 0:08:29Those are ready to use as soon as you want them.
0:08:29 > 0:08:32In this pan, I'm going to put some butter
0:08:32 > 0:08:35and a little bit of garlic and shallots.
0:08:35 > 0:08:37I want to just soften this, but not cook it, OK?
0:08:37 > 0:08:39I've chopped that.
0:08:39 > 0:08:42Let me take a little bit of gem lettuce.
0:08:42 > 0:08:44Shredded lettuce goes in there.
0:08:46 > 0:08:48Okey-cokey. And I've got some watercress.
0:08:48 > 0:08:51- Not picking the stalks out? - No, the stalks are good for you.
0:08:51 > 0:08:54So, what we need now quickly is a bit of salad dressing.
0:08:54 > 0:08:58We've got some English mustard, we've got some white wine vinegar.
0:08:58 > 0:09:01- Yeah.- Give it a stir. Very simple.
0:09:01 > 0:09:04A bit of olive oil and a bit of groundnut oil.
0:09:04 > 0:09:05About four to one...
0:09:06 > 0:09:09..of the oil to the vinegar.
0:09:09 > 0:09:12The dressing goes into the salad. We give it a bit of a stir.
0:09:13 > 0:09:15Just lovely there.
0:09:15 > 0:09:18So, all I need to do now is to put this back together again.
0:09:18 > 0:09:21The thing about this is, you put it in the wrong piece of shell,
0:09:21 > 0:09:23so, as it went that way in,
0:09:23 > 0:09:27- it goes...that one goes in, OK? - Yeah.
0:09:27 > 0:09:28And you put that on the plate.
0:09:29 > 0:09:31Good so far.
0:09:31 > 0:09:33Then we got two claws.
0:09:33 > 0:09:35- Yeah.- One goes on there.
0:09:36 > 0:09:37One goes on here.
0:09:39 > 0:09:40And it's almost ready.
0:09:40 > 0:09:44Salad, potatoes, lobster. We just need the one thing now.
0:09:44 > 0:09:45Whelks, whelks, whelks!.
0:09:45 > 0:09:46We need the whelks, you're quite right.
0:09:46 > 0:09:49- Warm them up in the butter...- Yeah. - ..like that.
0:09:49 > 0:09:50A bit of chopped parsley.
0:09:51 > 0:09:53Oh, look at that.
0:09:53 > 0:09:56So, all we need to do now is to put
0:09:56 > 0:09:59our whelks at that end there.
0:09:59 > 0:10:01So there you have it, my lady -
0:10:01 > 0:10:04a little lobster with a salad of watercress,
0:10:04 > 0:10:06new potatoes,
0:10:06 > 0:10:07but, just for you,
0:10:07 > 0:10:09a whelk and garlic butter on top.
0:10:09 > 0:10:11- Have a try.- Hooray.
0:10:11 > 0:10:13ALL CHEER
0:10:15 > 0:10:16I can't wait.
0:10:16 > 0:10:18- Right, am I eating this?- Yeah, yeah.
0:10:20 > 0:10:21Mmm.
0:10:22 > 0:10:23I love lobster.
0:10:25 > 0:10:26I want to eat a whelk.
0:10:33 > 0:10:35Do you know what I think that needs?
0:10:35 > 0:10:36- What?- A touch of vinegar.
0:10:39 > 0:10:42Eating these whelks, er, is a bit sad for me,
0:10:42 > 0:10:45cos I wish my dad was still alive,
0:10:45 > 0:10:48because, on Saturdays they used to eat whelks
0:10:48 > 0:10:50and I never, ever would eat them
0:10:50 > 0:10:51because they always had vinegar in them.
0:10:51 > 0:10:54And if only dad could have had whelks done like this.
0:10:56 > 0:10:57You'd have had some as well?
0:11:00 > 0:11:02Lobster and whelks by the sea.
0:11:02 > 0:11:04Oh, thanks, Brian.
0:11:08 > 0:11:11Now, I can't possibly come to West Dorset
0:11:11 > 0:11:13without getting my fix of history,
0:11:13 > 0:11:17and what better place than the Jurassic Coast?
0:11:17 > 0:11:21Geologist Paddy Howe spends his days with ancient fossils,
0:11:21 > 0:11:25so is the perfect person to look after Brian and me.
0:11:25 > 0:11:27So what kind of rocks are we looking for, Paddy?
0:11:27 > 0:11:29- Stones a bit like...a bit like this. - Yeah.
0:11:29 > 0:11:31It's a hard, light grey limestone,
0:11:31 > 0:11:33very smooth, very flat, er,
0:11:33 > 0:11:34we break these open.
0:11:34 > 0:11:37About one in five or one in six will have a fossil inside.
0:11:37 > 0:11:39- Oh, really?- Yeah.
0:11:39 > 0:11:41- That one's no good, that's too round.- OK.
0:11:41 > 0:11:43They tend to be much flatter than that.
0:11:43 > 0:11:45- Right.- Look for something flat like the top of your head.
0:11:45 > 0:11:47BRIAN LAUGHS
0:11:47 > 0:11:49How's about that then, Paddy?
0:11:49 > 0:11:52Yeah, that's better. Yeah, that's the sort of thing.
0:11:52 > 0:11:55- I found that.- All right, OK.
0:11:56 > 0:12:01So, this coast line obviously is world famous for its fossils,
0:12:01 > 0:12:05but what period are we looking at?
0:12:05 > 0:12:07Most of these rocks are from the early Jurassic,
0:12:07 > 0:12:08they're about 200 million years old.
0:12:08 > 0:12:12- 200 million years old? - Crikey, Moses.
0:12:13 > 0:12:16Well, that's older than me.
0:12:16 > 0:12:18- Yeah, a bit like that one.- That one.
0:12:20 > 0:12:21Yeah, that's the right sort of stone.
0:12:21 > 0:12:24A bit of a fossil there. That white piece is part of an ammonite.
0:12:24 > 0:12:25Where? It's a what?
0:12:25 > 0:12:28There. That one's broken but there may be better ones inside.
0:12:28 > 0:12:29Right, I'm holding on to that.
0:12:39 > 0:12:41I know it's a World Heritage site,
0:12:41 > 0:12:45but does that make it OK to pick up stones and have a look at them?
0:12:45 > 0:12:47- All the things which are loose on the beach...- Yeah.
0:12:47 > 0:12:49..if we don't collect them, the sea will destroy them all
0:12:49 > 0:12:52and that would be a shame. So it's far better we collect them
0:12:52 > 0:12:53and learn something from them.
0:12:53 > 0:12:56Now, Lyme Regis is famous for fossils,
0:12:56 > 0:12:59but wasn't it one woman in the early 19th century
0:12:59 > 0:13:01that really put it on the map?
0:13:01 > 0:13:05Yeah, Mary Anning, the celebrated local fossil hunter.
0:13:05 > 0:13:06An amazing woman.
0:13:06 > 0:13:10Was she taken seriously by geologists internationally?
0:13:10 > 0:13:13- BRIAN LAUGHS - She wasn't recognised really during her lifetime, er,
0:13:13 > 0:13:15she wasn't...allowed to be a member of various associations
0:13:15 > 0:13:17because they were men only.
0:13:17 > 0:13:19Yeah, women didn't do that sort of thing at that time,
0:13:19 > 0:13:21especially working class women.
0:13:21 > 0:13:23You know, so, it was unheard of.
0:13:23 > 0:13:25So, what kind of fossils did she find?
0:13:25 > 0:13:27Erm, along with her brother Joseph
0:13:27 > 0:13:29she found the first ichthyosaur skeleton...
0:13:29 > 0:13:31and I've got some ichthyosaur fossils here.
0:13:31 > 0:13:33THEY GASP Oh, my goodness me.
0:13:33 > 0:13:36So, this is part of an ichthyosaur's jaw.
0:13:36 > 0:13:38- There's another piece. - And those are teeth?
0:13:38 > 0:13:40- Yeah, these pieces fit together. - Look, bigger than mine.
0:13:40 > 0:13:43- No, not quite.- Hah!
0:13:43 > 0:13:44You weren't supposed to say that, Brian.
0:13:44 > 0:13:48Erm, that is fantastic.
0:13:48 > 0:13:49Er, this piece fits onto the end.
0:13:49 > 0:13:52Would you have found that inside a rock,
0:13:52 > 0:13:53or was that just lying on the beach?
0:13:53 > 0:13:56Right, this particular one was just lying on the beach
0:13:56 > 0:13:58- about 50 metres from where we are now.- No!
0:13:58 > 0:14:01So, look at all these people who are out today,
0:14:01 > 0:14:05obviously they're all hoping they're going to find something like this.
0:14:05 > 0:14:08- That's the kind of thing everyone's after.- I've still got my stone.
0:14:08 > 0:14:10Do you think it's, like, not looking very promising?
0:14:10 > 0:14:12It's not one of the best sorts of stone.
0:14:12 > 0:14:14Are you saying that my rock's rubbish?
0:14:14 > 0:14:16It's not the best. There might be something inside.
0:14:16 > 0:14:19- I'll crack this one open.- Right.
0:14:19 > 0:14:21Oh, crikey, and it cracked straightaway.
0:14:21 > 0:14:23Oh, look at that! There's nothing in there.
0:14:23 > 0:14:26It's like a lucky dip. Right, I've scored nought.
0:14:26 > 0:14:30- Right.- That's got nothing in it, I know it hasn't.- We don't know that.
0:14:34 > 0:14:36- Nah, nothing really there.- Nothing. - No.
0:14:36 > 0:14:39All right, all right, you were nothing as well.
0:14:39 > 0:14:40All right, what have you got?
0:14:40 > 0:14:43Now, you found this. Do you think there might be something in there?
0:14:43 > 0:14:45Look he's got one on the outside anyway, look.
0:14:45 > 0:14:48Yeah, sometimes you get squashed ones on the outside.
0:14:48 > 0:14:49Um, again that won't be any good
0:14:49 > 0:14:52but, again, it tells you there may be better ones inside.
0:14:53 > 0:14:56- Oh!- Ooh, look at that!
0:14:58 > 0:15:01So, yeah, perfectly good ammonite. That's the shell.
0:15:01 > 0:15:02The shell comes away with the stone.
0:15:02 > 0:15:04That's the filler. That's calcite crystal
0:15:04 > 0:15:07that's grown inside the empty shell and it's formed a natural cast.
0:15:09 > 0:15:12So it's interesting, isn't it, that Mary Anning started here
0:15:12 > 0:15:13in the early 19th century.
0:15:13 > 0:15:15And here we are today,
0:15:15 > 0:15:18literally thousands of people still carrying on her work.
0:15:18 > 0:15:21Yeah, people come from all over the world, not just Britain.
0:15:21 > 0:15:24You know, Lyme Regis is world famous for its fossils.
0:15:24 > 0:15:25Mary Anning really helped
0:15:25 > 0:15:27to kick start the science of palaeontology.
0:15:27 > 0:15:29Erm, and so, yeah, this...this is her legacy.
0:15:29 > 0:15:31Well, I'm going to continue with her legacy
0:15:31 > 0:15:33and hope I have a bit more success.
0:15:36 > 0:15:40With Janet hunting for more fossils, I'm on the hunt for more inspiration
0:15:40 > 0:15:42for my taste of West Dorset.
0:15:45 > 0:15:46So I'm off to Weymouth,
0:15:46 > 0:15:48to one of the county's top restaurants.
0:15:48 > 0:15:51Thanks to his Moroccan and Spanish heritage,
0:15:51 > 0:15:52head chef, Taher Jibet,
0:15:52 > 0:15:56puts his own exotic twist on locally sourced ingredients.
0:15:57 > 0:15:58Taher, good morning. How are you?
0:15:58 > 0:16:00- Very well, thank you, Brian. - Good man.
0:16:00 > 0:16:02So, what dish are you cooking for us today, sir?
0:16:02 > 0:16:05- Today we're going to make a local sea bream, ceviche...- Mm-hm.
0:16:05 > 0:16:07..with Dorset wasabi
0:16:07 > 0:16:09and sea bream crackling.
0:16:09 > 0:16:10Fantastic.
0:16:11 > 0:16:15And we've got... So much great seafood lands here in Weymouth.
0:16:15 > 0:16:19Erm, it's a great little town for fish, definitely.
0:16:19 > 0:16:21So we've just taken off the skin there, look.
0:16:21 > 0:16:23Now, you made that look so easy, Taher.
0:16:23 > 0:16:27- It...- That is easy to do, is it not? - It is, yeah, very much so.
0:16:28 > 0:16:32Lots of years of...of practice.
0:16:32 > 0:16:34So we've got our fish fillet in now, OK. Completely pin boned.
0:16:34 > 0:16:38So, we're just going to grease the skin up a little bit,
0:16:38 > 0:16:40just going to oil...the top.
0:16:42 > 0:16:43And oil the tray.
0:16:46 > 0:16:49- So, here I'm using Maldon Sea Salt Flakes.- Yeah.
0:16:49 > 0:16:53Er, I'm just going to get it flat...as possible.
0:16:55 > 0:16:56A little bit of cracked pepper.
0:16:58 > 0:17:00And some sesame seeds.
0:17:00 > 0:17:04- Uh-huh, so, real crunchy bits. - Yeah, loads of crunch.- Yeah.
0:17:04 > 0:17:07So, we get it to this stage and then we sort of press it, essentially.
0:17:07 > 0:17:09- We'll put another tray on top... - Right.
0:17:09 > 0:17:11..so it doesn't bubble up and blister in the oven
0:17:11 > 0:17:13- cos you want it to be nice and flat. - Yeah.
0:17:13 > 0:17:16About 200 degrees, 10-15 minutes.
0:17:16 > 0:17:18OK, so what's the next stage?
0:17:18 > 0:17:22Next stage is, you've got your nice fillet of bream all pin boned.
0:17:22 > 0:17:26- OK, we're going to chop it, or dice it.- Oh, right.
0:17:26 > 0:17:30- This is cooked but without heat. - Indeed, yes.
0:17:30 > 0:17:33So the salt and the acid from the lime
0:17:33 > 0:17:35will essentially cook this fish.
0:17:37 > 0:17:40- Next up, we've got red onion.- Yeah.
0:17:40 > 0:17:42Chop that as finely as we can.
0:17:44 > 0:17:46So what we've got here is the locally grown chilli.
0:17:46 > 0:17:48It's not the Dorset Naga.
0:17:48 > 0:17:52Oh, right, we... The Dorset Naga, I believe, is the second hottest.
0:17:52 > 0:17:55- One of the hottest. It used to be the second hottest.- Right.
0:17:55 > 0:17:58- It's still one of the hottest chillies in the world.- Really?
0:17:58 > 0:18:01- Yeah.- And they grow close to here? - Very close, yeah.
0:18:04 > 0:18:07This is the interesting bit, this is my wasabi.
0:18:07 > 0:18:09So, whereabouts is that exactly grown?
0:18:09 > 0:18:12- Wareham, not far from here at all. - I've never seen it grown in this country.
0:18:12 > 0:18:15- No, it's the only farm in Europe. - Oh, fantastic.- Yeah.
0:18:15 > 0:18:17So, really local produce, guv'nor.
0:18:17 > 0:18:20Very local, very local. Almost as local as the fish.
0:18:21 > 0:18:26So, in a...a circular motion like so.
0:18:29 > 0:18:31And you've got your wasabi grated off there.
0:18:31 > 0:18:34So, we're going to add that wasabi.
0:18:37 > 0:18:40Just going to add a bit of coriander for a bit of freshness,
0:18:40 > 0:18:42lift the dish up a little bit.
0:18:42 > 0:18:46- So, with the coriander, I always use everything.- Yeah.
0:18:46 > 0:18:47Stalks, the lot.
0:18:48 > 0:18:51For me, most of the flavour is in the stalk.
0:18:51 > 0:18:54OK, so that goes in as well.
0:18:54 > 0:18:56And a lime.
0:18:56 > 0:18:58So I'm just going to squeeze that in there.
0:18:59 > 0:19:01Give that a good mix.
0:19:03 > 0:19:05Lovely colours.
0:19:05 > 0:19:09So, er, yeah, we just leave that for 15 minutes.
0:19:09 > 0:19:11What I'm also going to make is a...
0:19:13 > 0:19:15- Uh-huh!- ..a dressing.
0:19:15 > 0:19:18- Right.- Again, from the wasabi.
0:19:18 > 0:19:22- OK, so this is going to pack a fair amount of heat.- Sure.
0:19:22 > 0:19:23OK, so, going to get...
0:19:27 > 0:19:28OK.
0:19:29 > 0:19:32So, it's going to go in there.
0:19:32 > 0:19:34Bit like mayonnaise. So, vinegar.
0:19:34 > 0:19:37- Is that white wine vinegar? - White wine vinegar, yeah.
0:19:37 > 0:19:40With this mayonnaise... I learnt this as a boy in Spain.
0:19:40 > 0:19:43- Oh, right.- Um, no eggs in this mayonnaise..
0:19:44 > 0:19:46- ..at all.- I was looking when you said that.
0:19:46 > 0:19:49- No. No eggs. Milk, just milk. - Okey-cokey.
0:19:49 > 0:19:52So, milk, vinegar. I've put the wasabi in there.
0:19:52 > 0:19:54OK. And...
0:19:55 > 0:19:56MACHINE WHIRRS
0:20:00 > 0:20:02LIQUID RUSHES
0:20:04 > 0:20:06MACHINE STOPS
0:20:06 > 0:20:08Now, I am intrigued, is that groundnut oil?
0:20:08 > 0:20:09- No.- What is it?
0:20:09 > 0:20:11That is pomace oil.
0:20:11 > 0:20:13- Pomace oil?- Yeah.- OK, right. So what happens next, chef?
0:20:13 > 0:20:14Ready to plate.
0:20:14 > 0:20:15Let's do it.
0:20:18 > 0:20:20That does look beautiful.
0:20:20 > 0:20:22The colours are fantastic. But, what I like about it,
0:20:22 > 0:20:26it's all local produce but with an exotic theme.
0:20:26 > 0:20:30Being half Moroccan myself and growing up with spices
0:20:30 > 0:20:31- and exotic foods...- Yeah.
0:20:31 > 0:20:34..that's what I love about food...
0:20:34 > 0:20:36is the aromatics, the spices.
0:20:36 > 0:20:40And I try and bring them into my restaurant,
0:20:40 > 0:20:43into my food, into my menus, my dishes, as much as I can,
0:20:44 > 0:20:49Erm, and just tweaking normal dishes either with local produce...
0:20:52 > 0:20:53A bit of that dressing.
0:20:58 > 0:20:59DOOR CLATTERS
0:21:00 > 0:21:03This is really a garnish just to tweak the dish a bit,
0:21:03 > 0:21:05- make it a bit of crunch.- Of course.
0:21:05 > 0:21:08Essentially, this is like crackling
0:21:08 > 0:21:09but with skin. Fish skin.
0:21:09 > 0:21:11- I never thought of it like that. - Yeah.
0:21:11 > 0:21:13I'm just going to grab a couple of pea shoots.
0:21:15 > 0:21:16And there's my dish.
0:21:18 > 0:21:21Taher has made a locally-caught sea bream ceviche
0:21:21 > 0:21:23with Dorset wasabi dressing.
0:21:23 > 0:21:27And there's someone already chomping at the bit to get stuck in.
0:21:27 > 0:21:31- SHOUTS: Right, where is it? - It's coming.
0:21:36 > 0:21:40There you go. So that's my sea bream ceviche with Dorset wasabi
0:21:40 > 0:21:42and sea bream crackling.
0:21:42 > 0:21:44- Enjoy.- Thank you.- Thank you.
0:21:52 > 0:21:53It's really fresh.
0:21:56 > 0:21:57It's terrific.
0:21:59 > 0:22:01Mmm.
0:22:02 > 0:22:06It just takes that little moment to just grow those flavours, don't they?
0:22:06 > 0:22:09Now, what about this? That's the skin. Oh!
0:22:09 > 0:22:11- The skin, yes. Yeah, yeah.- Yeah.
0:22:11 > 0:22:13I grill my smoked salmon skins.
0:22:13 > 0:22:15- Yeah, it's a great technique he uses. - Hmm.
0:22:19 > 0:22:22What a great combination.
0:22:22 > 0:22:24Do you know why I like it?
0:22:24 > 0:22:26I've got no idea how to do it.
0:22:26 > 0:22:27THEY LAUGH
0:22:27 > 0:22:29And I think that is terrific.
0:22:31 > 0:22:35I love how Taher has made such a delicious, exotic dish
0:22:35 > 0:22:37using only produce grown in Dorset,
0:22:37 > 0:22:39even the wasabi.
0:22:55 > 0:22:58For the next leg of our exploration of West Dorset,
0:22:58 > 0:23:00Janet's taking me up the coast to Bridport,
0:23:00 > 0:23:02to a rather special butcher.
0:23:03 > 0:23:06One famous for more than just their faggots.
0:23:08 > 0:23:09- Hello.- Hello, Janet.
0:23:09 > 0:23:14Now, are you really the oldest butchers?
0:23:14 > 0:23:17- Not just the oldest butchers... - Yeah, you don't look that old.
0:23:17 > 0:23:19..England's oldest family business,
0:23:19 > 0:23:21499 years old.
0:23:21 > 0:23:23So it's very much always from this area.
0:23:23 > 0:23:25- You're the historian.- Yeah.
0:23:25 > 0:23:28Was that in the reign of Henry VIII?
0:23:28 > 0:23:29- Henry VIII.- Yeah.- Really?
0:23:29 > 0:23:32Anne Boleyn was born in 1515.
0:23:32 > 0:23:34You didn't turn her head into a faggot, did you?
0:23:34 > 0:23:37- BRIAN LAUGHS - No, there wouldn't have... Wouldn't have been enough meat on it, Janet.
0:23:37 > 0:23:39SHE LAUGHS
0:23:40 > 0:23:44Now, are there some things you sell now
0:23:44 > 0:23:47that you can trace back to Tudor England?
0:23:47 > 0:23:51Well, two of our oldest recipes are our home recipe faggots
0:23:51 > 0:23:53and our English pork sausages
0:23:53 > 0:23:56which have been in the family for a very long time.
0:23:56 > 0:23:59And obviously those recipes are top secret.
0:23:59 > 0:24:01What's a faggot?
0:24:01 > 0:24:04A faggot, basically, is a cooked meatball.
0:24:04 > 0:24:07It's pork, liver, sage, onion and potato.
0:24:07 > 0:24:09What's that wrapped around the faggot?
0:24:09 > 0:24:13What's wrapped around the faggot is the pig's...
0:24:13 > 0:24:15It's a pig's caul, which is a...
0:24:15 > 0:24:19- It's a sort of...- Stomach lining, is it not?- Yes, it is.
0:24:19 > 0:24:23It's a little fat membrane which keeps the faggot together really.
0:24:23 > 0:24:25And unless that's got fat on it,
0:24:25 > 0:24:28which a lot of faggots don't these days, it's not really a faggot.
0:24:28 > 0:24:30That is the traditional way of doing a faggot.
0:24:30 > 0:24:31- Is that a faggot there? - Yes.
0:24:31 > 0:24:34- That's a cooked one?- Yes. - Can I taste it?- You can.
0:24:35 > 0:24:38Go on, then. But remember, normally, you should eat these with gravy.
0:24:38 > 0:24:41- Usually... They've been cooked today.- Right.
0:24:41 > 0:24:44But you'd normally have it with gravy and mushy peas.
0:24:44 > 0:24:48And what it will do, it'll make you see in the dark, make your hair curl
0:24:48 > 0:24:50- and put hairs on your chest. - You sound like my mother.
0:24:50 > 0:24:53- As a woman, you probably don't want that.- I don't want the hairs, no.
0:24:53 > 0:24:56Curly hair...no, don't want that either.
0:25:00 > 0:25:02- Some people fry that.- What have you got in it, white pepper?
0:25:02 > 0:25:05- A bit of pepper in there, yeah. - Yeah, white pepper.- Yeah.
0:25:05 > 0:25:07Some people fry it and they do it in a...
0:25:07 > 0:25:09Heat it like that and make faggot sandwiches.
0:25:09 > 0:25:12Other people, uh, boil it up with mash.
0:25:12 > 0:25:15It's great. I'll tell you why I like it.
0:25:15 > 0:25:16I was prepared to loathe it.
0:25:16 > 0:25:18- I don't know what I thought it was. - Yeah.
0:25:18 > 0:25:21- Some second division version of a haggis.- Yeah.
0:25:21 > 0:25:23Well, they say haggis is similar,
0:25:23 > 0:25:25- but it's a lot more peppery. - No, it's different.
0:25:25 > 0:25:29Yeah, it's a lot more peppery, a haggis. But, I mean, that is lovely.
0:25:29 > 0:25:33I mean, we sell 4, 5, 600 of them every week.
0:25:33 > 0:25:36Just depends on the weather and everything else, but, uh, yeah.
0:25:36 > 0:25:39So, you've got a lot of people walking around Bridport
0:25:39 > 0:25:40who see in the dark?
0:25:40 > 0:25:42Oh, yeah, yeah. Well, Bridport's a bit like that.
0:25:44 > 0:25:47- Can we taste the sausages, please?. - You can taste the sausages, yeah.
0:25:47 > 0:25:51Here we go, this is our traditional breakfast chipolata.
0:25:51 > 0:25:52- You try them.- Yeah.
0:25:52 > 0:25:55Now, I take it that's the same recipe as the bigger sausages?
0:25:55 > 0:25:57Yes, it is. It's exactly the same recipe,
0:25:57 > 0:26:00it's just in a smaller intestine skin.
0:26:01 > 0:26:03- Quite meaty, aren't they?- They are.
0:26:03 > 0:26:05There's a very high meat content. They're lovely.
0:26:05 > 0:26:07Yeah, sometimes if you get a lot of meat, they're dry,
0:26:07 > 0:26:09- but these aren't dry. - Yeah. No, no, no.
0:26:09 > 0:26:10Do you know what I like about those?
0:26:10 > 0:26:12It's an all-round flavour.
0:26:12 > 0:26:15- Yeah.- And it's nice and meaty but, as you say, it's not dry.
0:26:15 > 0:26:19- It's got a nice balance to it.- Yeah. - Very nice.- Full bodied.
0:26:19 > 0:26:20- Full bodied.- Me?
0:26:20 > 0:26:22Oh, that? Yeah, perfect.
0:26:22 > 0:26:24Just like Brian in fact, aren't they?
0:26:24 > 0:26:25You said it, Richard.
0:26:30 > 0:26:32I still have to decide what to cook
0:26:32 > 0:26:35for my celebratory taste of West Dorset...
0:26:36 > 0:26:38..so I've come to the Longlands Farm in Littlebredy
0:26:38 > 0:26:41to meet farmer John Barker
0:26:41 > 0:26:45who's been farming Dorset longhorn cattle for around 25 years.
0:26:49 > 0:26:52- They look quite aggressive with those horns.- Of course, yeah.
0:26:52 > 0:26:54But they're very relaxed really.
0:26:54 > 0:26:55Yeah.
0:26:55 > 0:26:57Is that part of what you like about these...
0:26:57 > 0:26:59- Yeah, yeah.- ..these beasts?
0:26:59 > 0:27:03- Yes, they're a typical traditional old English breed.- Yeah.
0:27:03 > 0:27:06- You said then that they're an old breed...- Yes.
0:27:06 > 0:27:09..but I read somewhere that they're the world's
0:27:09 > 0:27:11oldest registered breed, is that right?
0:27:11 > 0:27:12Yes, it is.
0:27:12 > 0:27:15And it goes back to the 1700s.
0:27:15 > 0:27:16Good Lord!
0:27:16 > 0:27:19And, er, they were very popular in those days,
0:27:19 > 0:27:22not purely for their beef,
0:27:22 > 0:27:26but they were used for, uh...as oxen for...
0:27:26 > 0:27:27- Pulling?- Yes.- Yeah.
0:27:27 > 0:27:31And we have an animal over here which is part of the...
0:27:31 > 0:27:34- the furniture now... - BRIAN LAUGHS
0:27:34 > 0:27:38..and he's typical of that...of the breed in that era.
0:27:42 > 0:27:46So, here you see, Brian, another batch of longhorns,
0:27:46 > 0:27:49and they're keeping this area quite tidy.
0:27:49 > 0:27:50MOOING
0:27:50 > 0:27:54- But they just look calm, docile animals...- Yeah.- They're not.
0:27:54 > 0:27:56They are normally calm and docile, yes.
0:27:56 > 0:27:58They're not as, uh,
0:27:58 > 0:28:02what we call "quick" as some of the breeds.
0:28:02 > 0:28:03How old are those?
0:28:03 > 0:28:07These would be round about 18 months to 24 months.
0:28:07 > 0:28:09- And you keep them how long? - For about 30 months.
0:28:09 > 0:28:12These are slow maturing, these animals.
0:28:12 > 0:28:14And they like this kind of habitat really.
0:28:14 > 0:28:16Of course, in my way of life,
0:28:16 > 0:28:18I'm really interested in what they eat.
0:28:18 > 0:28:21- You've obviously eaten plenty of it. - Yes.- What's the quality?
0:28:21 > 0:28:22Very flavoursome beef.
0:28:22 > 0:28:25- They don't have a lot of top fat but it's marbled.- Oh, right.
0:28:25 > 0:28:28So the fat is running through the, er, through the flesh.
0:28:28 > 0:28:31But that's the big secret that people don't often see.
0:28:31 > 0:28:34- They like to see this wonderful red colour...- That's right.
0:28:34 > 0:28:37- ..but that's not right.- No, no. - You want a deeper colour...
0:28:37 > 0:28:39- Correct.- ..and that marbling in there.
0:28:39 > 0:28:43- So it's a wonderful little ecological world here...- Yes.
0:28:43 > 0:28:45- ..that is nicely balanced.- Correct.
0:28:45 > 0:28:47But that must give great flavour to the beef.
0:28:47 > 0:28:51Well, we think it does, that's correct, but, um,
0:28:51 > 0:28:55- but then we may be biased to... - Well, you've convinced me already.
0:28:55 > 0:28:59And I've got to come up with this regional celebratory dish,
0:28:59 > 0:29:00and I'm thinking that
0:29:00 > 0:29:04if I can get a nice piece of beef from your longhorns...
0:29:04 > 0:29:07- Right.- But preferably some ribeye cos that's got nice fat through it
0:29:07 > 0:29:08- and marbled nicely.- Yeah.
0:29:08 > 0:29:11- Fantastic. So I'm going to cook that, then you must taste it.- Lovely.
0:29:11 > 0:29:13- I'd look forward to that.- Good man.
0:29:13 > 0:29:17I'm really excited to be creating my own special dish
0:29:17 > 0:29:20for West Dorset, using John's longhorn beef.
0:29:26 > 0:29:28Brian's tracked down his produce
0:29:28 > 0:29:31and I've found the perfect place to cook it -
0:29:31 > 0:29:35the impressive 16th century Portland Castle.
0:29:37 > 0:29:39Now, Brian, I'm passionate about Tudor history
0:29:39 > 0:29:44and I've ploughed all the way through Hilary Mantel's Wolf Hall,
0:29:44 > 0:29:49- so I've brought you here because Henry VIII built this.- Oh, yeah?
0:29:49 > 0:29:51Right, Brian, this was a fort,
0:29:51 > 0:29:54so, to stop anyone rushing in and trying to kill you,
0:29:54 > 0:29:57they built the entrance as a dogleg corridor.
0:29:57 > 0:30:01So it's at two angles so you couldn't fire at me with your gun.
0:30:01 > 0:30:04Oh. It's very clever, in't it, eh?
0:30:08 > 0:30:11This is the kitchen,
0:30:11 > 0:30:12and this structure was a garrison.
0:30:12 > 0:30:15And Henry VIII built a whole series of them
0:30:15 > 0:30:18around the southeast of England because he was always frightened
0:30:18 > 0:30:21of being invaded by both France and Spain.
0:30:21 > 0:30:23And we know, with all the wives coming and going, that was...
0:30:23 > 0:30:25a big possibility.
0:30:25 > 0:30:28So there were about 15 blokes in here,
0:30:28 > 0:30:31garrisoned here. And this is where they ate.
0:30:35 > 0:30:37And look how thick the walls are, it's amazing.
0:30:39 > 0:30:42- Good Lord, that is 10-foot thick, is that.- Yeah.
0:30:42 > 0:30:45Could have a party in here and nobody would hear.
0:30:45 > 0:30:46Do you want to see some weapons?
0:30:46 > 0:30:49I would love to do, yes. I'll follow you, you know where we're going.
0:30:54 > 0:30:56Well, these are the cannons.
0:30:56 > 0:30:58They're replicas but they're pretty impressive all the same.
0:30:58 > 0:31:00Oh, yeah. All right.
0:31:00 > 0:31:03And there were five on this level and more on the level above,
0:31:03 > 0:31:08and the actual gunners slept over there in little wooden hut things
0:31:08 > 0:31:09but they looked really...
0:31:09 > 0:31:13The lines of sight are terrific, you can see for miles.
0:31:13 > 0:31:15- Oh, yeah.- But, you know what?
0:31:15 > 0:31:19This fort was only actually ever used in battle
0:31:19 > 0:31:23between the Royalists and Parliamentarians in the Civil War.
0:31:23 > 0:31:24- There's a load of... - Whatever happened to
0:31:24 > 0:31:26the French and Spanish then?
0:31:26 > 0:31:29Well, they obviously knew it was there and got scared off.
0:31:29 > 0:31:31HE LAUGHS Well, that's not a bad thing.
0:31:36 > 0:31:40Fantastic views here out over Portland Harbour
0:31:40 > 0:31:45which, of course, has been used for centuries as a safe anchorage.
0:31:45 > 0:31:46Yeah.
0:31:46 > 0:31:51And this fort is made of Portland stone.
0:31:51 > 0:31:54It's still really, erm, highly prized today.
0:31:54 > 0:31:57It's a fantastic stone. It's so white, isn't it?
0:31:57 > 0:32:00The last time this fort was used in a war
0:32:00 > 0:32:02was during World War II.
0:32:02 > 0:32:06It was an operations centre for planning the D-Day landing.
0:32:06 > 0:32:09- So this has seen bags of history? - Absolutely.
0:32:14 > 0:32:16It's time I tried to make a bit of history myself
0:32:16 > 0:32:21by cooking up a dish that perfectly summarises the larder of West Dorset.
0:32:21 > 0:32:25And where better than on the castle battlements?
0:32:25 > 0:32:27I'm so excited.
0:32:27 > 0:32:29John, who's sitting over there, there he is,
0:32:29 > 0:32:31farmed this wonderful longhorn beef.
0:32:31 > 0:32:33Now, I don't know it that well
0:32:33 > 0:32:37but I'm told it's going to be the finest steak we have ever eaten.
0:32:38 > 0:32:42I'm cooking a ribeye of longhorn beef with herbs,
0:32:42 > 0:32:45mustard and garlic butter, and duck fat potato wedges.
0:32:46 > 0:32:49That's what we're going to do. Going to keep it really nice and simple.
0:32:49 > 0:32:52But what I thought we'd do to make it slightly different
0:32:52 > 0:32:53is do a double steak,
0:32:53 > 0:32:56so it's like a bigger piece of meat which you share.
0:32:56 > 0:32:58- And we'll carve it, so firstly... - So Yorkshire size?
0:32:58 > 0:33:01- Exactly right. Yes, yes. So, look, two pieces...- Yeah.
0:33:01 > 0:33:03..and a bit.
0:33:03 > 0:33:04Once you've cut it...
0:33:04 > 0:33:08you're in. Two pieces and a bit.
0:33:08 > 0:33:10- That is just...- What's the bit for?
0:33:10 > 0:33:12- Seconds?- Well, it's just that bit extra, yeah.
0:33:12 > 0:33:13And it's... Look at that.
0:33:13 > 0:33:16That's a... Ah, it's a fantastic-looking piece of meat.
0:33:16 > 0:33:18Just look at the actual marbling through it all.
0:33:18 > 0:33:20And this is ribeye.
0:33:20 > 0:33:22So it's got that wonderful piece of fat in there
0:33:22 > 0:33:24which just really gives it flavour.
0:33:24 > 0:33:26- So, what I'm going to do...- Yeah.
0:33:26 > 0:33:28I'm going to put a bit of duck fat in there, OK?
0:33:28 > 0:33:32We've got rosemary, we've got some lemon thyme,
0:33:32 > 0:33:35we've got oregano spilling out there,
0:33:35 > 0:33:37and we got some real thyme as well. Lovely!
0:33:37 > 0:33:38And, what I'm going to do...
0:33:38 > 0:33:41There's no real recipe here, just bags of herbs.
0:33:44 > 0:33:46And the trick is just to leave it to marinade a little bit.
0:33:46 > 0:33:49Oh, I can smell that from here. It's a fabulous smell.
0:33:49 > 0:33:51Cor, brilliant, eh.
0:33:51 > 0:33:55Fantastic. So we'll give that a bit of a stir round in there.
0:33:55 > 0:33:58And I don't think you need to marinade it for too long
0:33:58 > 0:34:01but probably 10 minutes, 15 minutes.
0:34:01 > 0:34:05- A bit of salt and a bit of pepper... - Yeah.- ..in there.
0:34:05 > 0:34:08And this allows you to get the barbecue up and running,
0:34:08 > 0:34:10ready to go. So...
0:34:10 > 0:34:14that's looking OK. So let's get that on the go now.
0:34:15 > 0:34:16Lift it up.
0:34:16 > 0:34:17Stay.
0:34:18 > 0:34:21- And then we'll just put this... - You want it really hot, don't you?
0:34:21 > 0:34:24You want it really hot. I'm going to tell you about that...
0:34:24 > 0:34:27You can hear that it's really hot.
0:34:27 > 0:34:30Don't you think, most people when they're barbecuing
0:34:30 > 0:34:33are so keen to get going, they don't let it get hot enough?
0:34:33 > 0:34:36That is... Do you know, you're absolutely spot on
0:34:36 > 0:34:38but we're putting the lid down so it acts a little bit more
0:34:38 > 0:34:40like an oven as well.
0:34:40 > 0:34:44And as it's a very simple recipe, I'm going to actually do chips.
0:34:44 > 0:34:46But we're going to do potato wedges.
0:34:46 > 0:34:48- Everybody thinks of potato wedges that you buy.- Yeah.
0:34:48 > 0:34:50You don't need to buy them, just boil your own.
0:34:50 > 0:34:52Maris Piper potatoes, something like that.
0:34:52 > 0:34:55And then, we're going to cut them...
0:34:55 > 0:34:58into wedges.
0:34:58 > 0:35:00But, what I want to do,
0:35:00 > 0:35:03is I want to use the duck fat to cook with.
0:35:05 > 0:35:07Phew.
0:35:07 > 0:35:08A lot of heat in there.
0:35:10 > 0:35:13- See what it looks like?- Yeah. - Just look at that.
0:35:13 > 0:35:15So we're going to turn it...
0:35:15 > 0:35:17slightly.
0:35:17 > 0:35:20Now, we've got a big crowd behind us here.
0:35:20 > 0:35:23I hope you all like it not too well done.
0:35:25 > 0:35:27Cos if you don't - tough!
0:35:27 > 0:35:30- THEY CHUCKLE - You mean medium rare?
0:35:30 > 0:35:32I mean medium rare, you're quite right.
0:35:32 > 0:35:35- If you say medium rare, people get frightened.- Yeah.- What we're going...
0:35:35 > 0:35:38The thing about any meats like this is,
0:35:38 > 0:35:41you can always put them on and cook them a little bit more.
0:35:41 > 0:35:45You can't cook them less once it's cooked, OK?
0:35:45 > 0:35:47So give... And let it rest after it's cooked,
0:35:47 > 0:35:49that's also quite important.
0:35:49 > 0:35:51So I'm going to put some of that duck fat in here
0:35:51 > 0:35:55and I'm just going to dip these potatoes into duck fat.
0:35:55 > 0:35:58Now, they... If you're careful that you don't have too much duck fat
0:35:58 > 0:35:59on at a time.
0:35:59 > 0:36:01Otherwise, it'll start to flare the whole thing
0:36:01 > 0:36:04and you'll get them too much coloured and too charred,
0:36:04 > 0:36:06which we don't really want.
0:36:06 > 0:36:10They are just cooked, so quickly put those on there as well.
0:36:10 > 0:36:14And I think you'll find that these work best round the outside
0:36:14 > 0:36:16where it's not quite as hot.
0:36:16 > 0:36:19That way they don't cook too quickly and don't flare,
0:36:19 > 0:36:21cos it's not quite as hot round the outside.
0:36:24 > 0:36:29As you know, I always like to have a bit of butter with my meat.
0:36:29 > 0:36:31That is more than a bit.
0:36:31 > 0:36:34- I mean, that's for 26 of us, so it's OK.- Yeah.
0:36:34 > 0:36:39In here we're going to put some grain mustard, lovely texture.
0:36:39 > 0:36:40Put that on there.
0:36:40 > 0:36:44And then I'm going to chop capers. Oh, yeah. I love capers.
0:36:44 > 0:36:45I love capers.
0:36:45 > 0:36:47They've got a bit of vinegar. You're not great on that.
0:36:47 > 0:36:50- Have you rinsed them? - I have, yeah, but not a lot.
0:36:50 > 0:36:53What's the point in rinsing all the flavour away?
0:36:53 > 0:36:54OK, so, chop those up there
0:36:54 > 0:36:57and then we'll chop a bit of garlic as well.
0:36:57 > 0:37:00And then this chopped parsley to give it a bit of colour.
0:37:01 > 0:37:03Go with our other herbs there.
0:37:03 > 0:37:04Yeah.
0:37:04 > 0:37:06Softened butter, mustard.
0:37:08 > 0:37:10- So, what we do with this...- Yeah.
0:37:10 > 0:37:12..give it a good old stir.
0:37:13 > 0:37:15And the nice thing about this is,
0:37:15 > 0:37:18you can actually make this in advance if you want to do.
0:37:18 > 0:37:22Put it in the fridge and then just pull it out whenever you need it.
0:37:22 > 0:37:25Now we need to have a quick look at this over here.
0:37:27 > 0:37:30Just keep our fingers crossed it's all going the right direction.
0:37:32 > 0:37:33Oh, I tell you what.
0:37:36 > 0:37:37Can you tell by pressing it?
0:37:37 > 0:37:41Yeah. It's still a little bit on the under side.
0:37:41 > 0:37:44This has got to be nice and simple, so we've got the herbs...
0:37:44 > 0:37:46- Yeah.- ..around the beef.
0:37:46 > 0:37:48We got those wonderful potatoes in a bit of duck fat.
0:37:48 > 0:37:52I think one of the real tricks of cooking roast meat,
0:37:52 > 0:37:53or barbecued meat,
0:37:53 > 0:37:57is that you leave it to rest for three or four minutes.
0:37:57 > 0:38:00Just make sure that the seagulls don't come down and nick it.
0:38:00 > 0:38:02That's all we worry about.
0:38:02 > 0:38:05So, I'm going to just now take a chance...
0:38:07 > 0:38:10..that these lovely people really actually like it.
0:38:11 > 0:38:13..nicely, on the medium-rare side.
0:38:13 > 0:38:17- I definitely do, so can I have... - You can.- ..my bit?
0:38:17 > 0:38:18You can, so let me just...
0:38:18 > 0:38:20Although I can't eat a whole bit to be honest.
0:38:20 > 0:38:22I suspect you might.
0:38:22 > 0:38:23Let me just put...
0:38:25 > 0:38:26- ..a bit of salt on there.- OK.
0:38:26 > 0:38:29Just for that last final minute,
0:38:29 > 0:38:31it's not quite where I want it yet.
0:38:31 > 0:38:34- I'm going to taste it.- I'm going to take some of this butter...
0:38:34 > 0:38:36and I'm going to put it into this pan here.
0:38:36 > 0:38:38It will give it a bit of colour.
0:38:40 > 0:38:43As well as a bit of bags of flavour there.
0:38:44 > 0:38:48I can hear everybody chomping at the bit now, saying, "Where's my meat?"
0:38:48 > 0:38:49So...
0:38:51 > 0:38:52..we've got here...
0:38:52 > 0:38:54Let's take the meat off.
0:38:57 > 0:39:00Smells and looks fantastic.
0:39:00 > 0:39:02It's hardly shrunk.
0:39:02 > 0:39:05- Well, yeah, that's a good thing is that, i'nt it?- Yeah, really good.
0:39:05 > 0:39:09I did some potatoes in advance so we've got a few there.
0:39:10 > 0:39:12And then we put our potatoes.
0:39:12 > 0:39:14They look lovely, they do.
0:39:15 > 0:39:18This is the exciting bit now. We find out how well done it is.
0:39:20 > 0:39:23As I say, this will feed two people, two and a half people.
0:39:26 > 0:39:27Just look at that.
0:39:27 > 0:39:28Yeah.
0:39:28 > 0:39:31That looks...delicioso.
0:39:31 > 0:39:34Look how tender it is looking.
0:39:34 > 0:39:36- It's cutting really easily. - It's so tasty, it's like butter.
0:39:36 > 0:39:39I can't say that cos you don't like butter, do you?
0:39:39 > 0:39:40No, I like meat though.
0:39:40 > 0:39:42OK, so there we have it.
0:39:42 > 0:39:44OK.
0:39:44 > 0:39:45Onto the plate.
0:39:45 > 0:39:47It's that kind of sharing dish.
0:39:47 > 0:39:50And now the butter's just starting to melt there,
0:39:50 > 0:39:52so it's a lovely smell from this garlic butter here.
0:39:52 > 0:39:54It smells fantastic.
0:39:54 > 0:39:58I've got this marvellous piece of Dorset longhorn cattle.
0:40:02 > 0:40:04What we want to do is to put a few...
0:40:05 > 0:40:07..potatoes...
0:40:07 > 0:40:08over here,
0:40:08 > 0:40:10so, when you help yourself...
0:40:11 > 0:40:14So, nice and hot. That's what I like.
0:40:14 > 0:40:17Just a mixture of potato wedges.
0:40:18 > 0:40:20A green salad to go with it.
0:40:20 > 0:40:22And there you have it, young lady.
0:40:22 > 0:40:23Just for you,
0:40:23 > 0:40:27Dorset longhorn ribeye steak.
0:40:27 > 0:40:28Brilliant!
0:40:28 > 0:40:31Round of applause, I think. For Brian!
0:40:31 > 0:40:32Oh, you are so sweet. Thank you.
0:40:34 > 0:40:36Now, what do want to do? Do you want me to give you a little piece?
0:40:36 > 0:40:38I want a rare bit out the middle.
0:40:38 > 0:40:39It is so tender, this meat, I just...
0:40:39 > 0:40:41Oh, look at that!
0:40:41 > 0:40:43Brian, cut that bit in half for me.
0:40:44 > 0:40:46Even my mouth's not that big.
0:40:46 > 0:40:47Right.
0:40:50 > 0:40:52- Mmm.- The moment of truth.
0:40:55 > 0:40:58- Ten out of ten.- What about that?
0:40:58 > 0:41:00Vegetarians, eat your heart out.
0:41:02 > 0:41:05John and Patricia, why don't you come and have a taste, eh?
0:41:05 > 0:41:07And a bit of potato to go with it.
0:41:09 > 0:41:11- Help yourself.- Mmm.
0:41:11 > 0:41:14I hope that's done enough for you. Good lady, well done.
0:41:14 > 0:41:16- Get in there, sir.- Thank you.- Mmm!
0:41:20 > 0:41:22There's a piece left. I suppose you should have that.
0:41:22 > 0:41:25- Yeah, thanks.- So what did you think of that, Mrs Patricia?
0:41:25 > 0:41:26Very good indeed.
0:41:26 > 0:41:28Would you like to come and cook it for us at home?
0:41:28 > 0:41:30- It would be my pleasure.- Oh, good!
0:41:30 > 0:41:32- John, what about you? Happy with that?- Yes, excellent.
0:41:32 > 0:41:35And yes, you could come and cook it for us at home by all means.
0:41:35 > 0:41:39- What a nice man. - Let's let everybody have a bit.
0:41:39 > 0:41:41Okey-cokey.
0:41:41 > 0:41:44All right, you lot, come on. Come and get it.
0:41:44 > 0:41:47Am I handing it out or that's you? You going to hand it out?
0:41:47 > 0:41:50- Right, OK. You...- Will you excuse my fingers? That's for you.
0:41:50 > 0:41:52And that's for you.
0:41:52 > 0:41:54Are you going to taste it? Go on, taste it.
0:42:00 > 0:42:03- Fingers, I'm afraid.- That's all right, lass. Tastes better.
0:42:03 > 0:42:05- It does. It's gorgeous.- BOTH: Mmm.
0:42:05 > 0:42:07It was lovely. I don't normally like it so rare
0:42:07 > 0:42:09but it was actually really, really nice.
0:42:09 > 0:42:13That is mouth-watering. It just melted in your mouth.
0:42:13 > 0:42:16- Yeah, beautiful, juicy bit of meat, that was.- Juicy bit of meat?
0:42:16 > 0:42:18THEY LAUGH
0:42:18 > 0:42:20- What do you think?- Delicious.
0:42:20 > 0:42:23- What do you think?- Delicious.
0:42:29 > 0:42:32Well, that was a great trip, that. There was lovely lobsters.
0:42:32 > 0:42:35- Yeah. Whelks.- Yeah, yeah, mustn't forget the whelks.
0:42:35 > 0:42:38- Yeah, fossils...- Yeah.
0:42:38 > 0:42:40- ..fortresses...- Yes.
0:42:40 > 0:42:43- ..and faggots!- Yeah, you're quite right.- Three F's in one sentence.
0:42:43 > 0:42:45And those fantastic sausages.
0:42:45 > 0:42:48Actually, go on, be honest, what did you think about the beef?
0:42:48 > 0:42:50The beef was absolutely divine.
0:42:50 > 0:42:53Absolutely divine.
0:42:53 > 0:42:57We've just had longhorn beef with your herb butter
0:42:57 > 0:43:00and potato wedges in duck fat!
0:43:00 > 0:43:03That's a "Taste Of Britain" in West Dorset.
0:43:03 > 0:43:05- You got it.- Thanks, boss.