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 > 0:00:19but it's Britain that I love, fabulous produce,
0:00:19 > 0:00:22great ingredients, right here on the doorstep.
0:00:24 > 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 > 0:00:35He'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.
0:00:49 > 0:00:52Today, our culinary and cultural voyage of discovery brings us
0:00:52 > 0:00:54to North Yorkshire.
0:00:57 > 0:01:00The county is home to the historical city of York.
0:01:01 > 0:01:02The rolling moors.
0:01:02 > 0:01:04It really is so serene, that.
0:01:04 > 0:01:08Yeah, that's some of the richest farming land in England.
0:01:08 > 0:01:11And some of the friendliest pigs I've ever seen.
0:01:11 > 0:01:14Will you stop rubbing yourself, he's rubbing himself against me
0:01:14 > 0:01:16is this one here, he's having a whale of a time, aren't you?
0:01:16 > 0:01:19I introduce Brian to some of my favourite birds.
0:01:19 > 0:01:22It's Auntie Janet.
0:01:22 > 0:01:25Janet drags me up a hill for some fresh Yorkshire air
0:01:25 > 0:01:27and stunning scenery.
0:01:27 > 0:01:31And I get to indulge in my passion for great design.
0:01:31 > 0:01:34Isn't it amazing that they're still making this
0:01:34 > 0:01:36furniture in the village down the road?
0:01:36 > 0:01:37Yes.
0:01:39 > 0:01:42And, after tasting our way around the county,
0:01:42 > 0:01:45we visit the stunning Ampleforth Abbey to create a celebratory
0:01:45 > 0:01:48taste of North Yorkshire fit for a duchess.
0:01:49 > 0:01:52Fantastic, thank you very much, that's very good.
0:01:59 > 0:02:02Well, here we are in York, and what a fantastic day it is,
0:02:02 > 0:02:05and how completely untypical of Yorkshire weather.
0:02:05 > 0:02:08No, the weather's always like this in Yorkshire for a Yorkshire man.
0:02:08 > 0:02:11I love York, I love the fact it's got these perfect medieval
0:02:11 > 0:02:14walls, probably the best set of medieval walls in Britain
0:02:14 > 0:02:16and they're built on top of Roman walls.
0:02:16 > 0:02:21This is a Grade I listed monument, a bit like me actually, Brian.
0:02:21 > 0:02:25Yorkshire is God's own country, on a day like today it's marvellous.
0:02:25 > 0:02:28I know, it's certainly had its fair share of invaders,
0:02:28 > 0:02:31because after the Romans they had the Anglo-Saxons,
0:02:31 > 0:02:34then the Vikings, then finally William the Conqueror came up here
0:02:34 > 0:02:35and took York.
0:02:35 > 0:02:39But look at that Minster, it is surely the most beautiful
0:02:39 > 0:02:42cathedral in Britain and it took 200 years to build.
0:02:42 > 0:02:45I just think, today, we just captured it perfectly, that blue sky,
0:02:45 > 0:02:48it just looks so good down there, you're absolutely right.
0:02:48 > 0:02:51But you see, this is a great part of the world, it is just fantastic.
0:02:51 > 0:02:53Great food, it's because we've got great produce.
0:02:53 > 0:02:55- Kent is no longer the Garden of England.- Mm-hm.
0:02:55 > 0:02:57This is where it's at.
0:02:57 > 0:03:02Fantastic produce, apples, great cider, great pigs, great beef.
0:03:02 > 0:03:04I mean, it's all here to be seen
0:03:04 > 0:03:07and I know a few people that you should meet.
0:03:07 > 0:03:10- And what about the black pudding? - Oh, I forgot about the black pudding.
0:03:12 > 0:03:16Where else do you get such a wonderful taste of Britain?
0:03:21 > 0:03:25I'll tell you what, Brian, I'm going to go on a lightning tour of York.
0:03:25 > 0:03:28There's so much to see and I think I'm going to start with the Minster.
0:03:28 > 0:03:30I'm going to go to the deli,
0:03:30 > 0:03:32because they've got fantastic Yorkshire produce.
0:03:32 > 0:03:35I'm going to give you a picnic like what you've never had.
0:03:42 > 0:03:45Brian might be a Yorkshireman born and bred,
0:03:45 > 0:03:49but Yorkshire's a place especially close to my heart, too.
0:03:49 > 0:03:52As I've lived here for the last 35 years.
0:03:53 > 0:03:56So, I'm starting with one of my favourite local landmarks,
0:03:56 > 0:03:57York Minster.
0:03:59 > 0:04:04In 71 AD, 5,000 Roman troops arrived in York
0:04:04 > 0:04:06and set up camp.
0:04:06 > 0:04:12By 208 AD, they were running the Roman Empire from their
0:04:12 > 0:04:16headquarters which were built here underneath the York Minster.
0:04:19 > 0:04:23York was an incredibly important city in the Roman Empire.
0:04:23 > 0:04:29In fact so important that, by 306 AD, Constantine was actually
0:04:29 > 0:04:31proclaimed Emperor here.
0:04:37 > 0:04:40Two of York's most important shopping streets, Stonegate
0:04:40 > 0:04:43and Petergate, are actually 2,000 years old
0:04:43 > 0:04:45and run exactly along the lines
0:04:45 > 0:04:47of the two most important Roman roads,
0:04:47 > 0:04:51Via Principalis and Via Praetoria.
0:04:51 > 0:04:55They led to the headquarters underneath the York Minster.
0:04:58 > 0:05:01With the Minster keeping our history buff amused,
0:05:01 > 0:05:04I'm hoping to score some brownie points by giving Janet a real
0:05:04 > 0:05:06taste of North Yorkshire.
0:05:06 > 0:05:10And Henshelwoods Deli in the centre of York is just the place.
0:05:11 > 0:05:14- Morning, ladies.- Morning.- How are we today?- Very well indeed, sir.
0:05:14 > 0:05:16It's a grand day out there, the market's going well.
0:05:16 > 0:05:18Oh, it's fantastic. Every day they're out there.
0:05:18 > 0:05:20- You're Ali, yes?- I am indeed.
0:05:20 > 0:05:22- Nice to meet you. - Nice to meet you. Hello.
0:05:22 > 0:05:23That looks lovely, does all this.
0:05:23 > 0:05:27Now, you are very famous for having loads of Yorkshire gear, is that right?
0:05:27 > 0:05:30Absolutely. We've got at least 27 regular
0:05:30 > 0:05:33Yorkshire suppliers out of 50.
0:05:33 > 0:05:36- So, do you make the potted beef yourself?- We do indeed, yes.
0:05:36 > 0:05:39I remember, when I was a lad, my mum would every now
0:05:39 > 0:05:41- and then think, "Go and get some potted meat."- Yeah.
0:05:41 > 0:05:44Nobody knew, in those days, what was in it.
0:05:44 > 0:05:45We all used to call it "potted dog".
0:05:45 > 0:05:47We knew it wasn't,
0:05:47 > 0:05:50but that's what we used to say, "Get some potted dog".
0:05:50 > 0:05:52And you've got a great selection of cheeses,
0:05:52 > 0:05:55- but some good Yorkshire cheeses in there, as well.- Indeed.
0:05:55 > 0:05:57And at least 40% of that is Yorkshire, I would say.
0:05:57 > 0:06:00Yeah, and it can't be far from here, Wensleydale is not too far.
0:06:00 > 0:06:03- That's right, Wensleydale. - Swaledale, over there.
0:06:03 > 0:06:06Yeah, over to Halifax with the Barncliffe Brie, so, yes...
0:06:06 > 0:06:09Ah, Doreen's Black Pudding, now that's a firm favourite,
0:06:09 > 0:06:11that's the triangular, isn't it, eh?
0:06:11 > 0:06:14- It is indeed, yes.- I know that you like to prepare stuff for picnics.
0:06:14 > 0:06:18I have to take a special lady to a picnic in Yorkshire, here.
0:06:18 > 0:06:20And I need to have a hamper.
0:06:20 > 0:06:22If you'd like to take that one with you.
0:06:22 > 0:06:24- Tell me quickly what we've got in there so I know.- OK.
0:06:24 > 0:06:28- So, we've got lots of home-made bits and pieces down here.- Yeah.
0:06:28 > 0:06:31The potted beef, the crab pate. There's a bit of Wensleydale.
0:06:31 > 0:06:32There's a couple of beers here,
0:06:32 > 0:06:34Hop Studio and Rudgate Breweries.
0:06:34 > 0:06:36If this doesn't keep this lady happy, I don't know what will.
0:06:36 > 0:06:40I'll get someone to come and pay for it later. It's a Yorkshire trick.
0:06:40 > 0:06:41Have a good day now, thank you very much.
0:06:41 > 0:06:45- Thank you very much, Brian. - Thank you.- Bye-bye.
0:06:45 > 0:06:48I reckon this will definitely put a smile on Janet's face,
0:06:48 > 0:06:51especially as I have her beloved black pudding.
0:06:51 > 0:06:54She wants to introduce me to another of her favourite local
0:06:54 > 0:06:58ingredients, so I'm off to a farm to meet her.
0:06:59 > 0:07:01The chickens from Edward Wilkinson's farm
0:07:01 > 0:07:05just outside York, are all free-range.
0:07:05 > 0:07:07He rears them on something rather special,
0:07:07 > 0:07:10which I think makes them extra tasty.
0:07:10 > 0:07:14I'm curious to see whether Brian can taste the difference.
0:07:14 > 0:07:17So, Edward, are they like flock animals in that normally when they
0:07:17 > 0:07:20know you're going to feed they all rush towards you,
0:07:20 > 0:07:21those have just dived out the place.
0:07:21 > 0:07:24Yeah, well, running into the huts is a bit of security
0:07:24 > 0:07:27- from the likes of you and I, to be honest.- Oh, right, OK.
0:07:27 > 0:07:30- Edward, they don't know that you've brought them dinner in.- That's it.
0:07:30 > 0:07:34Now, these herbs absolutely smell fantastic, don't they?
0:07:34 > 0:07:37I'm just gobsmacked, I thought it was just throwaway rubbish
0:07:37 > 0:07:41- but this is not actually all rubbish.- Very good quality.
0:07:41 > 0:07:44It's stuff that's gone past its very best.
0:07:44 > 0:07:47And in another two days it would be in a bit of dire straits
0:07:47 > 0:07:49and you probably wouldn't want it on your plate.
0:07:49 > 0:07:51How many chickens are you selling a week?
0:07:51 > 0:07:54Just short of the thousand birds a week.
0:07:54 > 0:07:57Right, I'm going to go and feed a chicken.
0:07:57 > 0:07:59Well, in that case, so will I, turn this over.
0:07:59 > 0:08:00Prove that I'm a friend of poultry.
0:08:00 > 0:08:04Yeah, we just literally want to be a few yards away from the hut
0:08:04 > 0:08:05and just chuck it along here.
0:08:05 > 0:08:07Here's dinner!
0:08:10 > 0:08:11Come on, chickens, come and feed.
0:08:11 > 0:08:12It's Auntie Janet!
0:08:14 > 0:08:16- Janet, just be careful, you're frightening 'em.- I'm not.
0:08:16 > 0:08:18Just talk to them nicely.
0:08:18 > 0:08:22You shouldn't have told them you buy your chickens here.
0:08:22 > 0:08:25Edward, there's a fantastic variety of herbs.
0:08:25 > 0:08:29There's probably every type of herb that is available mixed in this lot.
0:08:29 > 0:08:31Do you think it actually makes any difference to the
0:08:31 > 0:08:33taste of the meat, because to me they're really juicy?
0:08:33 > 0:08:36Yeah, I don't think they taste herby, so to speak,
0:08:36 > 0:08:38but I do think that it makes a great chicken.
0:08:38 > 0:08:41All the health aspects of feeding an animal on herbs
0:08:41 > 0:08:45and the innate nature of animals to know what to eat,
0:08:45 > 0:08:48to create that fully healthy, balanced diet.
0:08:48 > 0:08:51And I think once it's got that it's the healthiest animal it can be
0:08:51 > 0:08:53and therefore the best-tasting animal it can be.
0:08:53 > 0:08:54Well, thanks to Janet,
0:08:54 > 0:08:57the reputation of these birds does actually precede themselves.
0:08:57 > 0:08:59So, I'm looking forward to tasting these chickens
0:08:59 > 0:09:01as I've never tasted them yet.
0:09:01 > 0:09:04You sing their praises so well, so it looks to me like we should
0:09:04 > 0:09:07get back in the van and we should go back to the shop.
0:09:07 > 0:09:10- What have you forgotten, Brian? - What have I forgotten? Oh, yes!
0:09:10 > 0:09:12- The key ingredient. - I keep forgetting that.
0:09:12 > 0:09:13- And what is it? - The black pudding.
0:09:13 > 0:09:15- Thank you.- You'll love it.
0:09:18 > 0:09:20I'm feeling the pressure using Janet's favourite chickens
0:09:20 > 0:09:22and the black pudding.
0:09:22 > 0:09:24I'm expecting great things, Brian.
0:09:24 > 0:09:27Let's head to the farmhouse to get cooking.
0:09:27 > 0:09:30I'm doing a Yorkshire farmhouse chicken dinner,
0:09:30 > 0:09:33braising Janet's favourite Yorkshire chickens with mushrooms,
0:09:33 > 0:09:37tomatoes, chipolatas and, of course, that famous black pudding.
0:09:38 > 0:09:41Ready to go, young lady.
0:09:41 > 0:09:42Right.
0:09:42 > 0:09:47To start, I've portioned up a chicken and saved the leftovers for a stock.
0:09:47 > 0:09:51Let's turn this one on here now and get a bit of heat going.
0:09:51 > 0:09:54Whoa! Fantastic.
0:09:54 > 0:09:56And get some oil in there to heat up.
0:09:59 > 0:10:00A bit of seasoning on there.
0:10:00 > 0:10:03What I'm really trying to do here is just to get colour because
0:10:03 > 0:10:05when I cook it, it'll get washed down a bit,
0:10:05 > 0:10:08I want it to look really proud.
0:10:08 > 0:10:11So, we've now got the first stage, we've got the chicken brown
0:10:11 > 0:10:14so it's looking nice and attractive.
0:10:16 > 0:10:18So, chipolatas go next.
0:10:18 > 0:10:21We've got nice, good local pork sausages, small sausages,
0:10:21 > 0:10:24so they're going to braise away there.
0:10:24 > 0:10:27So just get that bit of colour on there, these look lovely.
0:10:27 > 0:10:30- So, I'll just take those out now. - Yeah.
0:10:30 > 0:10:34We're going to cook everything in the oven together once we get it all
0:10:34 > 0:10:36back in order, so don't worry about it that
0:10:36 > 0:10:39they look underdone, because they are underdone,
0:10:39 > 0:10:41we're just getting the colour in them at the moment.
0:10:41 > 0:10:44And then I've got some mushrooms here.
0:10:44 > 0:10:48It really is a peasant dish, so it's just button mushrooms in there.
0:10:48 > 0:10:50- Yeah.- I love that cupboard.
0:10:50 > 0:10:53- I just love that cupboard over there.- Oh, no!
0:10:53 > 0:10:55- Just a little bit more. - The butter's back.
0:10:55 > 0:10:58Just a little bit of butter, darling, because I can't do it without butter.
0:10:58 > 0:11:00I know you love butter, yeah. What's that?
0:11:00 > 0:11:02This is a glass of dry white wine.
0:11:02 > 0:11:06- Oh.- And this is the moment you must always check that the products
0:11:06 > 0:11:09you're using are good enough for the people that are coming.
0:11:09 > 0:11:11Yes, Chef.
0:11:12 > 0:11:14That's perfect, OK.
0:11:14 > 0:11:15I've turned it off.
0:11:15 > 0:11:17Doesn't your assistant get a sip?
0:11:17 > 0:11:19I'll leave you a bit.
0:11:19 > 0:11:21Turn the gas off before you put it in, cos you know how it flares up.
0:11:21 > 0:11:24- Yeah, yeah, yeah.- And you don't want that to happen so.
0:11:24 > 0:11:25There you go, my love.
0:11:25 > 0:11:27Thanks, I'll just test it's OK.
0:11:28 > 0:11:30- Reduce that a little bit.- Yeah.
0:11:30 > 0:11:33So, I'm going to light this back up again now, that's great.
0:11:33 > 0:11:37So, the idea now is just to get that concentrated flavour.
0:11:37 > 0:11:40In here, we have chicken stock and I put the chicken bones
0:11:40 > 0:11:42- and bits and pieces.- Yeah.
0:11:42 > 0:11:45Let's just drain all that in there
0:11:45 > 0:11:48and make sure that we've lost no flavour at all.
0:11:48 > 0:11:51So, now we can put the rest of it in there, put it in there carefully.
0:11:53 > 0:11:56- You going to fit all that in there? - I'm going to try.- Yeah.
0:11:56 > 0:11:59So, what I'm going to do now, I'm going to put the lid on,
0:11:59 > 0:12:01it's up to the boil, that's nice.
0:12:01 > 0:12:04I'm going to put it in the oven about 180 degrees, in the Aga who knows
0:12:04 > 0:12:06what temperature, I don't know how these things...
0:12:06 > 0:12:10I think that Aga is fine, it's up to the line.
0:12:10 > 0:12:13That's what I like, someone who knows what they're doing.
0:12:13 > 0:12:14- So, we put that in there.- Yeah.
0:12:14 > 0:12:16About 15 minutes.
0:12:21 > 0:12:23OK, I'll shut the Aga for you.
0:12:23 > 0:12:25You are very kind, thank you very much.
0:12:25 > 0:12:27Right, that looks delicious.
0:12:27 > 0:12:30Let me get rid of that, it's red hot.
0:12:30 > 0:12:34Out of the way and then let me just put it down here.
0:12:34 > 0:12:38Now the secret is, you couldn't pass me a plate could you please, Janet? That's very kind, thank you.
0:12:38 > 0:12:42Now, the secret's to take everything out that's cooked together here.
0:12:42 > 0:12:44Look at that, it looks delicious. I'll take those.
0:12:44 > 0:12:48- You're having trouble with your chipolatas.- It's been the story of my life, is that.
0:12:48 > 0:12:49- Yeah, quite.- Right.
0:12:49 > 0:12:51Just keep those out of there.
0:12:51 > 0:12:55OK, so now I want to reduce this sauce in here.
0:12:55 > 0:12:58Now, here's where I need you to help me.
0:12:58 > 0:13:05I'm going to cut Doreen's famous black pudding into slices.
0:13:05 > 0:13:08And what I want you to do is to cut me a little ring from there, OK.
0:13:08 > 0:13:10- Uh-uh.- And see, keep the fat.- Brian.
0:13:10 > 0:13:11I'm going to put tomatoes in here now.
0:13:11 > 0:13:13Do you want these leftover corners?
0:13:13 > 0:13:16I'm going to use those little bits in the sauce, yes.
0:13:16 > 0:13:18Right, lovely. How many have you got?
0:13:18 > 0:13:20One. I'm doing it perfectly, don't rush me!
0:13:20 > 0:13:23You want a perfect round, I don't want to mess it up.
0:13:23 > 0:13:26- That's why I gave you the cutter. - If I rush it...
0:13:26 > 0:13:28What I'm going to do, I'm going to chop these bits of black pudding
0:13:28 > 0:13:31to get all the flavour into the sauce, it's fantastic.
0:13:31 > 0:13:34- I like the fat in it.- And it'll help to thicken up that sauce.
0:13:34 > 0:13:37In it goes, in there. Right now these.
0:13:37 > 0:13:39Going to put those in there.
0:13:39 > 0:13:42- Right, here.- So, you haven't put any fat in that pan, have you?
0:13:42 > 0:13:44I've put a little bit of oil in there.
0:13:44 > 0:13:45because I don't want the pan to burn.
0:13:45 > 0:13:47Right, so, the rest of it there.
0:13:47 > 0:13:50So, we've wasted nothing, I think that's the really the big point.
0:13:50 > 0:13:53We waste nothing, we get lots of flavour in there.
0:13:53 > 0:13:56Now what I'm going to do now, quickly,
0:13:56 > 0:13:58whilst that's happening there,
0:13:58 > 0:14:00is now put on my chicken.
0:14:02 > 0:14:04I think the nice thing about this dish here,
0:14:04 > 0:14:06it's going to be for seven or eight portions,
0:14:06 > 0:14:10so I'm going to make it look really impressive when it hits the table.
0:14:10 > 0:14:14- Yeah.- So, lots of chipolatas. Them just hanging about there.
0:14:14 > 0:14:16You're not doing them symmetrically, I'm quite impressed.
0:14:16 > 0:14:18I can't do symmetrically.
0:14:18 > 0:14:21- No, that looks good.- I've cooked these, so I'm going to take these
0:14:21 > 0:14:25and lay these on the top.
0:14:25 > 0:14:27You know what I like about this dish,
0:14:27 > 0:14:30- it looks like a Desperate Dan dish now.- Hey.
0:14:30 > 0:14:33This is for a Desperate Janet.
0:14:33 > 0:14:35Right, make sure it's hot.
0:14:35 > 0:14:37So, I'm just going to put it back
0:14:37 > 0:14:41in the oven, just before we serve it.
0:14:41 > 0:14:43To make sure it's nice and... Just put it in back for a bit.
0:14:43 > 0:14:46You have to make sure you've got a dish that's not going to crack.
0:14:46 > 0:14:47This is also true.
0:14:47 > 0:14:50One other little trick, take a slice of bread.
0:14:50 > 0:14:52Cut it in half and then just...
0:14:54 > 0:14:56Like that.
0:14:56 > 0:15:01To make it heart-shaped, just for you, a little heart shape.
0:15:01 > 0:15:02There we go.
0:15:02 > 0:15:04So, I'm going to put that
0:15:04 > 0:15:08in there. Oh, that's looking lovely is that.
0:15:08 > 0:15:12Right, just put a little bit of oil in there, that's good.
0:15:12 > 0:15:14Turn that off, it's looking good.
0:15:14 > 0:15:18Oh, look at that, oh, delicious colour, delicious colour.
0:15:18 > 0:15:20That's just what I wanted.
0:15:25 > 0:15:26Sauce over the top.
0:15:32 > 0:15:35The other little trick is to take the point in there
0:15:35 > 0:15:39and dip it in there, so it just gives that wonderful, a bit more colour.
0:15:39 > 0:15:41Yeah.
0:15:41 > 0:15:45- Smells fantastic. - And a bit of celery on the top.
0:15:45 > 0:15:49That's what I call a farmhouse chicken dinner.
0:15:52 > 0:15:56Right, I'm going to start with the black pudding, obviously.
0:15:57 > 0:15:59Mm, oh.
0:16:01 > 0:16:04The taste of the black pudding is sensational. Mm.
0:16:04 > 0:16:06Have a taste of that chicken.
0:16:08 > 0:16:10Mm.
0:16:10 > 0:16:11Got a big mouthful.
0:16:12 > 0:16:14- Good, isn't it?- It's lovely.
0:16:14 > 0:16:18What I like about it, it's full of flavour and it's not arty farty.
0:16:18 > 0:16:19It tastes great.
0:16:23 > 0:16:27I must admit, Brian's Desperate Dan-style chicken dish
0:16:27 > 0:16:28was really delicious.
0:16:30 > 0:16:34But I think we need to walk it off, as there's plenty more food
0:16:34 > 0:16:35still to come.
0:16:36 > 0:16:41I'm sure you've got some sort of exercise in mind as payback, Janet.
0:16:41 > 0:16:44Not payback, Brian, fresh air and some cracking
0:16:44 > 0:16:46views of the Yorkshire countryside.
0:16:46 > 0:16:48Are you much of a walker, Brian?
0:16:48 > 0:16:51- Not really.- No.- I don't see why. - I can tell by your pace.
0:16:51 > 0:16:54Well, this is my television pace.
0:16:54 > 0:16:57No, I don't. Something strikes me that if you're going to walk too
0:16:57 > 0:17:00fast, you're not going to take in everything that's going on.
0:17:00 > 0:17:03So, an ambler rather than a sprinter.
0:17:03 > 0:17:06No, I'm afraid I walk at 4mph.
0:17:06 > 0:17:10Anyway, this is the Cleveland Way which runs
0:17:10 > 0:17:13right along the edge of the Hambledon Hills.
0:17:13 > 0:17:16And look at this view. It takes your breath away.
0:17:16 > 0:17:18It don't stop you talking, does it?
0:17:18 > 0:17:20But it does take you...
0:17:20 > 0:17:22- Less of the sarcasm, Brian.- Yeah.
0:17:22 > 0:17:23I noted that.
0:17:23 > 0:17:24Anyway, Sutton Bank, down there.
0:17:24 > 0:17:27Yeah, I've stopped there many a time by accident, eh.
0:17:27 > 0:17:31Scene of huge traffic jams, but what a view!
0:17:31 > 0:17:33It really is so serene, that.
0:17:33 > 0:17:37Yeah, that's some of the richest farming land in England.
0:17:38 > 0:17:43The Vale of York. And then in the distance, the Yorkshire Dales,
0:17:43 > 0:17:46- my neck of the woods. Wensleydale, straight ahead.- Yeah.
0:17:46 > 0:17:48And then down there, Thirsk.
0:17:48 > 0:17:50So, that's facing west?
0:17:50 > 0:17:53Yeah, we're facing west. Behind us...
0:17:53 > 0:17:55- That's towards the coast. - That's towards the coast.
0:17:55 > 0:17:57Keep on going, put up with a lot of traffic jams,
0:17:57 > 0:18:00and you'll eventually get to Scarborough or Whitby
0:18:00 > 0:18:02where you'll have to have fish and chips
0:18:02 > 0:18:04to get over the whole experience.
0:18:10 > 0:18:13All this fresh air's given me an appetite.
0:18:13 > 0:18:16With the White Horse in sight, I think it's time to crack out
0:18:16 > 0:18:20my Yorkshire picnic hamper, and our head of geography, Janet,
0:18:20 > 0:18:22knows just the spot.
0:18:22 > 0:18:23Well, I don't know about you,
0:18:23 > 0:18:27but I've eaten in some lovely places but this is just a fantastic...
0:18:27 > 0:18:30I've had a few picnics up here when it's been absolutely freezing.
0:18:30 > 0:18:32I thought you were going to tell us one of those awful stories.
0:18:32 > 0:18:34No, I've had a few picnics in the pouring rain,
0:18:34 > 0:18:37I've had me sandwiches in this very spot.
0:18:37 > 0:18:39Look, it's so hot, I can't believe it.
0:18:39 > 0:18:41- It's wonderful, but it's so tranquil and it's so calm.- Right.
0:18:41 > 0:18:44Anyway, look we've got all this wonderful Yorkshire produce here.
0:18:44 > 0:18:47- What have you got?- We're not going to have it all.- Well, I am, so.
0:18:47 > 0:18:50- Some bits of cheese, a bit of Wensleydale cheese.- Yeah.
0:18:50 > 0:18:52And that's a bit of blue there, you've got.
0:18:52 > 0:18:54I like the blue Wensleydale,
0:18:54 > 0:18:57in my opinion, that is as good as Stilton, easily.
0:18:57 > 0:18:59- That's an interesting one, yeah. - Yeah.
0:18:59 > 0:19:01Blue cheeses like that are not my favourite.
0:19:01 > 0:19:03Well, I only eat blue cheese, Brian,
0:19:03 > 0:19:06so that's another important point of difference.
0:19:06 > 0:19:09- We have a pie here, I think it's a pork pie.- Give me that pie, Brian.
0:19:09 > 0:19:11- Share it, share it, there's a good girl.- Oh, all right.
0:19:11 > 0:19:14Brian, you can have half of this pork pie.
0:19:14 > 0:19:15Ah, oh!
0:19:15 > 0:19:18Just look at that, it's so packed full of meat is that,
0:19:18 > 0:19:21- it's wonderful. - Has it got enough jelly in it?
0:19:21 > 0:19:24It might have, yeah, it's got jelly in there.
0:19:24 > 0:19:26- I like a bit more jelly than that. - So do I.
0:19:26 > 0:19:28- But I like the pastry. - The pastry's good.
0:19:28 > 0:19:31Some other cheese there.
0:19:31 > 0:19:34Oh, look, I love the colour of this Yorkshire chutney, yeah.
0:19:34 > 0:19:37- Can I have a smell? - I make a mean chutney, Brian.
0:19:37 > 0:19:41Ooh! That smells good, the sweetness and the vinegar.
0:19:41 > 0:19:42Good.
0:19:42 > 0:19:45It's got to be judged against mine, though.
0:19:45 > 0:19:47- What about this? Crab pate.- Yeah.
0:19:47 > 0:19:52Now, they make it themselves at the deli and it's from Whitby crab.
0:19:52 > 0:19:55- I think it would be wrong not to have it. What do you think?- Mm.
0:19:55 > 0:19:56Are you going to have some?
0:19:56 > 0:19:58Yeah, I'm going to try it without the bread.
0:19:58 > 0:20:00Well, I'm going to be the judge of it on the bread.
0:20:00 > 0:20:02It looks delicious, Whitby crab pate.
0:20:05 > 0:20:07Mm.
0:20:07 > 0:20:09- Like that. - It's as if we were next to the sea.
0:20:09 > 0:20:11- It is delicious. - Well, lovely produce.
0:20:11 > 0:20:14I'm going to try this Yorkshire Parkin, for me,
0:20:14 > 0:20:16that's what it's all about.
0:20:16 > 0:20:17If it comes out.
0:20:18 > 0:20:22Look at that, so moist.
0:20:22 > 0:20:25- Oh, it's like malt loaf. - It does look fantastic.
0:20:29 > 0:20:30What's it like.
0:20:32 > 0:20:33Aren't you having any?
0:20:34 > 0:20:36I can't eat it, Brian. If I eat that, I'll be stuffed.
0:20:38 > 0:20:41If you carry on eating that, I've got one thing to say to you,
0:20:41 > 0:20:44I'm not carrying you down here on a stretcher.
0:20:49 > 0:20:51Whilst Janet makes the most of the weather,
0:20:51 > 0:20:55exploring more of the breathtaking landscape, I'm heading back into
0:20:55 > 0:20:59town to meet up with a real star of the North Yorkshire food scene.
0:20:59 > 0:21:01Andrew Purn is an old mate of mine
0:21:01 > 0:21:07and he's an enthusiastic advocate of all the local ingredients.
0:21:07 > 0:21:09- Morning, lad.- Hello, Brian. How are you?- Are you all right?
0:21:09 > 0:21:13I'm going to call you "Chef", cos I've never called you "Chef" before.
0:21:13 > 0:21:16- I know.- Tell us what you're going to cook, first.- You have, indeed.
0:21:16 > 0:21:19Well, being a Whitby lad, I thought we'd better do some seafood.
0:21:19 > 0:21:22- Yeah.- So, Whitby cod with hairy tatties, which is a new one.
0:21:22 > 0:21:23Fantastic.
0:21:23 > 0:21:26And then make a little stew of North Sea food.
0:21:26 > 0:21:29So, lobster, langoustine, some scallops, some mussels, yeah.
0:21:29 > 0:21:32- Well, crack on, get your fish in. - We're not doing it in batter today.
0:21:32 > 0:21:35But it's a... I was going to say a slightly healthier version,
0:21:35 > 0:21:38but probably not with all this cream.
0:21:38 > 0:21:41Andrew pan fries his Whitby cod with a squeeze of lemon,
0:21:41 > 0:21:44shallot butter, and pink peppercorns.
0:21:44 > 0:21:47- Do you mind putting that under the grill?- Yeah, absolutely, yeah.
0:21:47 > 0:21:49Just get a top heat on it.
0:21:49 > 0:21:53- Just gently cook it.- Send them under there, pull the grill down slightly.
0:21:54 > 0:21:55I'm a chef today look. Fantastic.
0:21:55 > 0:21:58And I'll have that kipper back, if you can pass that kipper back.
0:21:58 > 0:22:00- Kipper, yeah.- Brilliant.
0:22:00 > 0:22:03- OK, so this is... - Grand looking kipper that is, eh?
0:22:03 > 0:22:05..the world famous Fortune Kipper.
0:22:05 > 0:22:07This is where the hairy tatties is going to come from.
0:22:07 > 0:22:10You know when you're having kippers and those little bones,
0:22:10 > 0:22:13those little hairs, basically that is the hairy essence, if you like.
0:22:13 > 0:22:15These kippers come from the top of Henrietta Street under
0:22:15 > 0:22:16the shadows of Whitby Abbey.
0:22:16 > 0:22:18- Up the steps? - Exactly, just there.
0:22:18 > 0:22:22And I remember as a kid, a friend of mine used to live on Henrietta
0:22:22 > 0:22:25Street and we used to wake up with the smell of the kipper
0:22:25 > 0:22:30wafting down the street and I've been a fan ever since really.
0:22:30 > 0:22:33OK, so I'm just going to bind this into the mash,
0:22:33 > 0:22:36- to make it pipeable for cheffy sort of reasons, really.- Yeah.
0:22:36 > 0:22:38Allows us to charge a bit more, you know.
0:22:38 > 0:22:40Being a true Yorkshireman.
0:22:40 > 0:22:43You're giving too many secrets away, lad, eh? We taught you too well.
0:22:43 > 0:22:45Exactly. So, a little bit of parsley, a little
0:22:45 > 0:22:47bit of lovage into here, as well.
0:22:47 > 0:22:49Now, lovage, that's a nice herb, is that?
0:22:49 > 0:22:51Lovely deep, deep flavour and that sort of robustness
0:22:51 > 0:22:54is very much what we're about with our cookery.
0:22:54 > 0:22:57OK, so is that all right for you, Chef?
0:22:57 > 0:22:59Yeah, great, perfect.
0:22:59 > 0:23:03OK, so, for the actual stew itself.
0:23:03 > 0:23:05A splash of white wine.
0:23:05 > 0:23:07- Good hot pan.- Good hot pan.
0:23:07 > 0:23:10'Andrew then poaches some mussels in the white wine reduction with
0:23:10 > 0:23:13'cream, and adds North Sea scallops, langoustine
0:23:13 > 0:23:17'and lobster for that real taste of the Yorkshire coast.'
0:23:17 > 0:23:19OK, so next, just to finish off the sauce,
0:23:19 > 0:23:22I'm going to add the bits of root veg.
0:23:22 > 0:23:24Again, for the restaurant trade, cut the corners,
0:23:24 > 0:23:25lots of things blanched off.
0:23:25 > 0:23:28- Local produce, I take it?- Of course, all from the Vale of York.
0:23:28 > 0:23:30- Good man.- Yeah.
0:23:30 > 0:23:33And then we've got the traditional tartare ingredients
0:23:33 > 0:23:34just to finish off,
0:23:34 > 0:23:36so caper, gherkin, all that sort of thing.
0:23:36 > 0:23:39It's like a posh fish pie, really.
0:23:42 > 0:23:46I'm keen to get a taste of Andrew's celebrated take on British
0:23:46 > 0:23:51classics, using the amazing larder available on his doorstep.
0:23:53 > 0:23:56- A lovely bit of cod there, lad. - Cod goes on to there.
0:23:56 > 0:23:59Then, of course, the little garnish with a kipper just to give it
0:23:59 > 0:24:01that oomph, if you like.
0:24:01 > 0:24:04Then just finish it here with a few nice garden herbs which
0:24:04 > 0:24:06I got off my kitchen garden in Harome,
0:24:06 > 0:24:08classical sort of herbs to go with the fish.
0:24:08 > 0:24:11- See, I haven't lost it, have I? - No, no, it's grand.- Exactly.
0:24:14 > 0:24:17- Oh, I'm looking forward to this. - You can smell it already.
0:24:17 > 0:24:18- There we go.- Oh, look at that.
0:24:18 > 0:24:21- Fantastic! Thanks, Chef! Good man, huh?- Thank you.
0:24:21 > 0:24:23Get digging. What do you want to taste first?
0:24:23 > 0:24:26I want to taste the hairy tattie, because I love potatoes.
0:24:26 > 0:24:29And it's a great idea is this, because it actually...
0:24:29 > 0:24:30What's in a hairy tattie?
0:24:30 > 0:24:33It's got herbs in there but basically it's got cooked kippers.
0:24:33 > 0:24:35Oh, I can taste it.
0:24:35 > 0:24:36I hope it's from...
0:24:36 > 0:24:38Fortune's.
0:24:38 > 0:24:40- Fortune's in Whitby. - Yeah, that's the one, yeah.
0:24:40 > 0:24:42A pilgrimage site for me.
0:24:42 > 0:24:45- That cod is fantastic.- Lovely.
0:24:45 > 0:24:48- Perfectly cooked. - Perfectly cooked.
0:24:48 > 0:24:50I think we're very lucky today.
0:24:50 > 0:24:53I mean, this is a typical Yorkshire coast dish,
0:24:53 > 0:24:56you've got lots of things that are good on the Yorkshire coast, eh.
0:24:56 > 0:24:58Yeah, but it's like a modern reinvention of it
0:24:58 > 0:25:01because if you go to the coast, what do you get?
0:25:01 > 0:25:02- Fish and chips.- Yeah.
0:25:02 > 0:25:05And it takes a great chef to turn it into something that's a lot
0:25:05 > 0:25:07more exciting.
0:25:07 > 0:25:09Because Andrew's got a lovely sense of humour and,
0:25:09 > 0:25:12tongue-in-cheek, he said, "It's really like a posh fish pie."
0:25:12 > 0:25:15He's not wrong but you can't call that a fish pie, can you, eh?
0:25:15 > 0:25:18But it's the kind of fish pie I'd eat because my main hatred
0:25:18 > 0:25:23of fish pies is not a lot of fish, with a load of potato on the top,
0:25:23 > 0:25:27disguising the fact that people are too mean to put enough fish in it.
0:25:27 > 0:25:28And look at the amount of fish on that plate.
0:25:28 > 0:25:30That is fantastic.
0:25:34 > 0:25:37Andrew has really captured the essence of the region with his dish,
0:25:37 > 0:25:40but I still have to decide what I'm going to cook to pay tribute to
0:25:40 > 0:25:42this amazing landscape.
0:25:42 > 0:25:45So, I'm off to see a man about a hog.
0:25:45 > 0:25:46Good luck.
0:25:48 > 0:25:51I'm heading on up to the magnificent Ampleforth Abbey.
0:25:53 > 0:25:58Ampleforth is an impressive Grade II listed Benedictine monastery
0:25:58 > 0:26:01and school, situated in one of North Yorkshire's
0:26:01 > 0:26:04Areas of Outstanding Natural Beauty.
0:26:04 > 0:26:07It's home to an incredible collection of world famous,
0:26:07 > 0:26:12hand-carved Mouseman furniture, that I've been collecting for years.
0:26:12 > 0:26:16Father Prior has kindly agreed to show me round.
0:26:16 > 0:26:18Well, Father Prior, thank you so much for showing me
0:26:18 > 0:26:23your Mouseman collection of furniture, because I'm a huge fan.
0:26:23 > 0:26:26- It is wonderful stuff, isn't it?- Yeah.- Absolutely.
0:26:26 > 0:26:28This is all by Robert Thompson
0:26:28 > 0:26:32and this was one of the rooms that he was most proud of.
0:26:32 > 0:26:35And it's got this surface, I mean, this is what makes it
0:26:35 > 0:26:37so special for me.
0:26:37 > 0:26:38It's quite distinctive, really.
0:26:38 > 0:26:41You can see all the chisel marks. That's the key thing.
0:26:41 > 0:26:44The only really annoying thing is that if you've got
0:26:44 > 0:26:46a table with this, a desk,
0:26:46 > 0:26:49and you try and put your computer on it then the,
0:26:49 > 0:26:51you know, the keyboard goes all over the place.
0:26:51 > 0:26:54- Writing a letter on it wouldn't be easy.- Absolutely. No.
0:26:57 > 0:27:00And what's his signature? It is the mouse, isn't it?
0:27:00 > 0:27:03- It's the mouse, absolutely. - Now, how did that come about?
0:27:03 > 0:27:06Well, he admired the way a mouse would just gnaw away
0:27:06 > 0:27:09at a piece of wood and persist until he got
0:27:09 > 0:27:12the hole or whatever it was that he was trying to do, and thought that
0:27:12 > 0:27:16was a wonderful illustration for his own work really as a carpenter.
0:27:16 > 0:27:18So, he adopted the mouse.
0:27:18 > 0:27:22So, all this furniture, the pews and the lectern
0:27:22 > 0:27:25and everything, will all have a little mouse hidden on it somewhere.
0:27:25 > 0:27:26Exactly, exactly.
0:27:26 > 0:27:29- And that's what the people who collect it...- Yeah.
0:27:29 > 0:27:31- ..are always looking for, aren't they?- Yeah, yeah, yeah, yeah.
0:27:31 > 0:27:34How did Ampleforth start collecting it?
0:27:34 > 0:27:36Did you commission it?
0:27:37 > 0:27:39Well, yes, we did.
0:27:39 > 0:27:42The headmaster at the time, Father Paul Nevill,
0:27:42 > 0:27:44had been parish priest down in the village,
0:27:44 > 0:27:48at Ampleforth village and had commissioned Thompson to make
0:27:48 > 0:27:52- an enormous cross as a war memorial after the First War.- Yeah.
0:27:52 > 0:27:55And because of that connection, he then started commissioning to
0:27:55 > 0:27:57do work for the school.
0:27:57 > 0:28:00And then, when we built this part of the Abbey church,
0:28:00 > 0:28:04we wanted Thompson to come and do all the furniture here.
0:28:04 > 0:28:06I started to collect it
0:28:06 > 0:28:09when I bought some Arts and Crafts furniture
0:28:09 > 0:28:12for my farmhouse but I quickly discovered
0:28:12 > 0:28:16that, when you go to an auction house, you're
0:28:16 > 0:28:21bidding against Americans, Chinese, people from all over the world...
0:28:21 > 0:28:24- Yeah, yes, yes.- ..now want to own a piece of this furniture.
0:28:24 > 0:28:27We're very proud of this stuff that we've got
0:28:27 > 0:28:30and we're delighted that it's used so much, of course.
0:28:30 > 0:28:34Because the monks sit on this every day, six times a day
0:28:34 > 0:28:36when we come in here to pray.
0:28:36 > 0:28:39It's the heart of the whole of Ampleforth.
0:28:39 > 0:28:42It's why people join the monastery, in order to come here and be part
0:28:42 > 0:28:46of the praying community and it's part of what helps us to do that.
0:28:54 > 0:28:56Janet's enjoying her mice,
0:28:56 > 0:28:59but I'm interested in a larger local animal.
0:28:59 > 0:29:02Charles Ashbridge has been farming rare and traditional breed pigs
0:29:02 > 0:29:05and cattle in Thirsk for the last ten years.
0:29:07 > 0:29:10Charles, it's good to meet you and I hear great things about your pork.
0:29:10 > 0:29:14What is it about rare breeds that excites you?
0:29:14 > 0:29:17Basically, Brian, the eating quality of rare breed pork,
0:29:17 > 0:29:19beef and lamb is second-to-none.
0:29:19 > 0:29:22The marbling, the fat cover, gives a far superior product.
0:29:22 > 0:29:25How many different breeds have you got in here?
0:29:25 > 0:29:27We've probably got about eight or nine different breeds.
0:29:27 > 0:29:31- What's that there?- Well, that one's actually a kunekune cross.
0:29:31 > 0:29:33- Oh, right.- A bit of a pet pig.
0:29:33 > 0:29:35Oh, OK, right. It looks grand, eh.
0:29:35 > 0:29:37So, we've got all sorts of different
0:29:37 > 0:29:40breeds in here, from the typical Gloucester Old Spot.
0:29:40 > 0:29:44We've got Saddlebacks, which are the black and white striped ones.
0:29:44 > 0:29:46But the one I'm really interested in is a Middle White,
0:29:46 > 0:29:49because I understand that's a Yorkshire pig
0:29:49 > 0:29:51- and a rare breed, as well.- It is, yes.
0:29:51 > 0:29:53- It is typically what we class as a Yorkshire Porker.- Yeah.
0:29:53 > 0:29:56The reason why they class it as a Porker is because
0:29:56 > 0:29:58that is when it's at its best, really.
0:29:58 > 0:30:01- Yeah.- It gets a little bit too fat as it gets too big.
0:30:01 > 0:30:02Will you stop rubbing yourself!
0:30:02 > 0:30:04He's rubbing himself against me, is this one here.
0:30:04 > 0:30:07He's having a whale of time, aren't you, eh, yeah?
0:30:07 > 0:30:10- Yeah, it's quite... - He's after me trouser leg.
0:30:10 > 0:30:13- He's quite chilled out, he just wants a scratch.- Yeah.
0:30:13 > 0:30:15The reason why we choose so many different breeds
0:30:15 > 0:30:17is because lots of our different customers,
0:30:17 > 0:30:20they've got different attributes that lend themselves
0:30:20 > 0:30:24to either bacon, pork, suckling pigs or porketta.
0:30:24 > 0:30:26Now, the porketta. I'm glad you said that,
0:30:26 > 0:30:29- Because I hear you do this pork which is a boned out pig.- It is.
0:30:29 > 0:30:30- A small pig.- Yes.
0:30:30 > 0:30:32- And you stuff it then, yeah?- We do.
0:30:32 > 0:30:35- It's a suckling pig that's put on a milk diet.- Yeah.
0:30:35 > 0:30:37Because the sow can't sustain it's suckling
0:30:37 > 0:30:39after it's sort of eight weeks old.
0:30:39 > 0:30:42So, it's one of those things, we've got full control over this
0:30:42 > 0:30:46animal, we breed it and rear it, we take it to the slaughter house.
0:30:46 > 0:30:48- In-house butchery.- Yeah.
0:30:48 > 0:30:51All the ingredients that we use are local to us, being, you know,
0:30:51 > 0:30:54grown probably within a ten-mile radius from here.
0:30:54 > 0:30:55That's really what I want.
0:30:55 > 0:30:57I mean, we're looking for the taste of Britain
0:30:57 > 0:30:59here in North Yorkshire and it strikes me
0:30:59 > 0:31:01that that does represent what it's all about.
0:31:01 > 0:31:04- So, can you organise one for me? - Of course, I can. My pleasure.
0:31:04 > 0:31:06What a gent you are, eh?
0:31:08 > 0:31:10I can't wait to cook up something that epitomises
0:31:10 > 0:31:12the taste of North Yorkshire
0:31:12 > 0:31:14with Charles's delicious pork.
0:31:16 > 0:31:19I'm off to catch up with Janet over at Ampleforth Abbey
0:31:19 > 0:31:23as she's found me another fantastic local ingredient.
0:31:23 > 0:31:24It's not just the furniture
0:31:24 > 0:31:28and architecture that's of interest here at Ampleforth.
0:31:28 > 0:31:33They also have their own orchard, boasting over 2,000 trees.
0:31:33 > 0:31:35I bet Brian will love their collection of apples and,
0:31:35 > 0:31:37more importantly,
0:31:37 > 0:31:39their own brewed cider.
0:31:39 > 0:31:42Father Prior, how old are these orchards?
0:31:42 > 0:31:44Well, we've had orchards for a long time,
0:31:44 > 0:31:46probably most of the 20th century,
0:31:46 > 0:31:50but this field here I think was probably done in the '60s.
0:31:50 > 0:31:54And you're the furthest north commercial apple brewers in the UK?
0:31:54 > 0:31:56That's right. So, I believe, yes.
0:31:56 > 0:31:59- You've got a huge variety of apples here.- We have.
0:31:59 > 0:32:01We've got about 40 varieties of apple,
0:32:01 > 0:32:05of which 20 are particularly local to Yorkshire.
0:32:05 > 0:32:06That is amazing.
0:32:06 > 0:32:09So, of the Yorkshire variety, some are very old, aren't they?
0:32:09 > 0:32:12Some of them are and the one that we like best is the Ribston Pippin,
0:32:12 > 0:32:14that's the er, the sort of...
0:32:14 > 0:32:16- Great name, isn't it, Brian? - It's a great name.
0:32:16 > 0:32:19But we wanted a balance of apples for two reasons -
0:32:19 > 0:32:22first of all, we don't want them all to ripen at the same time
0:32:22 > 0:32:24- otherwise they've all got to be picked the same week.- Yes.
0:32:24 > 0:32:26We want them to come out slowly.
0:32:26 > 0:32:28And, secondly, in order to make the cider,
0:32:28 > 0:32:32we need a good balance of different varieties of apples.
0:32:32 > 0:32:37It's quite interesting that monasteries have a great reputation for brewing and for beverages.
0:32:37 > 0:32:39- They do.- How does that work?
0:32:39 > 0:32:43I wouldn't like to say historically, but it is true, yes.
0:32:43 > 0:32:45- Partly, you know, we brew for our own consumption.- OK.
0:32:45 > 0:32:48But also, you know, we have to make money somehow.
0:32:48 > 0:32:52- Yeah.- Because the place costs a fortune to maintain
0:32:52 > 0:32:54- and it's one of the things that we can do.- Yeah.
0:32:54 > 0:32:56You know, Belgian monasteries have beer,
0:32:56 > 0:32:58and we make beer ourselves, as well.
0:32:58 > 0:33:02Dom Perignon, he invented certain Champagne, you know, he was a monk.
0:33:02 > 0:33:05That's the classic for some of us who are great Champagne drinkers.
0:33:05 > 0:33:08- Yeah, yeah. - But you produce a beer.- We do.
0:33:08 > 0:33:10And a cider, and a cider brandy,
0:33:10 > 0:33:13and a cider brandy liqueur, as well.
0:33:13 > 0:33:14That sounds fantastic.
0:33:14 > 0:33:17I would dearly love to have either the cider brandy
0:33:17 > 0:33:19or the brandy liqueur
0:33:19 > 0:33:21just to finish off my cooking today.
0:33:21 > 0:33:23- You would be very welcome. - You'll organise it?
0:33:23 > 0:33:25And we'd love to, and I'd love to taste it, too.
0:33:25 > 0:33:27You know they won the world medal,
0:33:27 > 0:33:30they've got the gold medal in the entire world for their cider.
0:33:30 > 0:33:34I never shook the hand before of a gold medal cider-maker.
0:33:34 > 0:33:37- Fantastic, yeah.- Brilliant.
0:33:37 > 0:33:40Now I've got my hands on some apple cider brandy
0:33:40 > 0:33:44and a superb suckling pig, it's time I got cooking the dish
0:33:44 > 0:33:48that I think celebrates North Yorkshire perfectly.
0:33:48 > 0:33:52And we've invited some of the locals along, including Father Prior
0:33:52 > 0:33:54and my mate, Andrew Purn.
0:33:54 > 0:33:57We've seen such fantastic produce here in Yorkshire.
0:33:57 > 0:33:59- We certainly have.- And, in fact, not in just Yorkshire,
0:33:59 > 0:34:01in North Yorkshire, it's brilliant, eh.
0:34:01 > 0:34:03The fish was fantastic that we ate,
0:34:03 > 0:34:05- we've seen these lovely apples this morning.- Correct.
0:34:05 > 0:34:07- We saw the chickens. - My favourite chickens.
0:34:07 > 0:34:09Lots of herbs in there, fantastic.
0:34:09 > 0:34:13But the one thing that I really think sums up this
0:34:13 > 0:34:15- part of the world were those lovely pigs.- Yeah.
0:34:15 > 0:34:18Those rare breed pigs and they actually do what they call
0:34:18 > 0:34:24- a porketta or a porchetta, and it's almost a whole pig, rolled.- Yeah.
0:34:24 > 0:34:28Stuffed with herbs and then strung up to roast, OK.
0:34:28 > 0:34:30So, what I've done, I've put some salt in there.
0:34:30 > 0:34:33- And a good bit of oil.- To make it crispy?- Yeah, exactly, OK.- Right.
0:34:33 > 0:34:36And this is where you get really quite handy with it all
0:34:36 > 0:34:39and just massage it in there.
0:34:39 > 0:34:44Now, you will notice over here, I have got a barbecue oven
0:34:44 > 0:34:45and we're going to cook it on this.
0:34:45 > 0:34:49A barbecue is a recipe for marital breakdown.
0:34:49 > 0:34:52We're very fortunate that we're not married yet, so there is no problem.
0:34:52 > 0:34:56Yeah, but we could have a very early divorce.
0:34:56 > 0:34:57We'll move rapidly on.
0:34:57 > 0:34:59So, I'm going to put this on here,
0:34:59 > 0:35:01get it to sizzle there
0:35:01 > 0:35:05and it'll blister the skin up.
0:35:05 > 0:35:08Big heat on there for about half an hour
0:35:08 > 0:35:11and it'll probably take another hour or slightly more to cook.
0:35:11 > 0:35:14It wants cooking through well, it doesn't want drying out.
0:35:14 > 0:35:17It's got the herb stuffing in there, that'll make it fantastic.
0:35:17 > 0:35:19So, what I'm really going to do now,
0:35:19 > 0:35:24I'm going to produce accompaniments to go with this wonderful porketta.
0:35:24 > 0:35:27So, I'm going to do not a bread sauce but a bread pudding.
0:35:27 > 0:35:32I was brought up in Yorkshire, we used to have bread pudding all the time, different shapes and forms.
0:35:32 > 0:35:33And this is lovely.
0:35:33 > 0:35:36It's a bread pudding that goes with the main course, with meat?
0:35:36 > 0:35:37It goes with the meat, yes.
0:35:37 > 0:35:41Oh, because we have, down south, we have bread pudding for pudding.
0:35:41 > 0:35:44Really, this is to use up all the stale bread, of course.
0:35:44 > 0:35:46Now, Yorkshire teacakes you can't find in London
0:35:46 > 0:35:49and they're grand at these Yorkshire teacakes, they're very...
0:35:49 > 0:35:51- They're very big.- We do like Yorkshire teacakes, don't we, eh?
0:35:51 > 0:35:53- Yes!- There, you see, that's better.
0:35:53 > 0:35:56- They're huge.- They're not really huge. OK, right.
0:35:56 > 0:35:59So, what I'm going to do first, I'm going to put a wee bit of butter in.
0:35:59 > 0:36:01We're going to put these onions in there.
0:36:01 > 0:36:03What I don't want it to do, I don't want to colour it,
0:36:03 > 0:36:07I just want to sweat out some of the flavour, and garlic, as well.
0:36:09 > 0:36:13So, whilst that's happening, I'm going to chop just a little bit
0:36:13 > 0:36:17of sage, sage and onion, pork and all that, all work well together.
0:36:17 > 0:36:20So, what I'm going to do now, I'm going to put the bread in there.
0:36:20 > 0:36:21That's looking good.
0:36:23 > 0:36:26I'm going to put the sage in there so I don't forget.
0:36:26 > 0:36:30I'm going to put some chopped parsley in there so I don't forget.
0:36:30 > 0:36:34A bit of salt and pepper, governor. Salt.
0:36:34 > 0:36:37So, it's like stuffing but not inside anything.
0:36:37 > 0:36:40I don't know about you, and this is actually true this is,
0:36:40 > 0:36:44whenever I make stuffing separate from the chicken or whatever,
0:36:44 > 0:36:46everybody gets that first,
0:36:46 > 0:36:49the outside crispy bits are by far the best bits.
0:36:49 > 0:36:52Exactly. The soggy stuffing's a bit boring.
0:36:52 > 0:36:54I've got a bit of chicken stock.
0:36:54 > 0:36:56Just to moisten it up a bit so it doesn't burn.
0:37:00 > 0:37:02Bags of flavour in there.
0:37:02 > 0:37:07And a couple of eggs, so we'll just give them a quick whisk up.
0:37:07 > 0:37:09- How's it looking, all right, Chef? - Very good.
0:37:09 > 0:37:12I've noticed, Andrew Purn's making notes already, eh.
0:37:12 > 0:37:14- He's going to nick it, eh. - Exactly, Chef, yeah.
0:37:14 > 0:37:15Stop it, that's a good man, there.
0:37:15 > 0:37:19- It's going to be on the menu tomorrow.- Absolutely right, eh.
0:37:19 > 0:37:22In it goes, in there. It'll bind it together, will that.
0:37:22 > 0:37:24Just mix it up there.
0:37:24 > 0:37:26That's just what I want is that.
0:37:28 > 0:37:30Now it's all cooked together, I'm going to put it into here,
0:37:30 > 0:37:32because this acts as an oven now.
0:37:32 > 0:37:36So, the first thing I need to do is have a quick look at our porketta.
0:37:36 > 0:37:40- Look, it's starting to get that lovely crispy crackling on it already.- Nice and crispy.
0:37:40 > 0:37:43We want to be careful not to burn it, we've got to control the heat.
0:37:43 > 0:37:45I'm going to turn that over.
0:37:46 > 0:37:49And because it works as an oven,
0:37:49 > 0:37:53I can also put this in there to bake if I've got enough room.
0:37:54 > 0:37:58Which, as luck happens, it is just perfect, eh.
0:37:58 > 0:38:01And how long does that go in for, Brian?
0:38:01 > 0:38:04- Till it's ready. - Well, meaning what?
0:38:04 > 0:38:07Well, it really depends on how temperamental the barbecue is.
0:38:07 > 0:38:10I reckon 30 minutes but the beauty of that is,
0:38:10 > 0:38:13you can't really overcook it, because you want all the crispy bits.
0:38:13 > 0:38:15- OK, so you put that in there and off it goes.- Yeah.
0:38:15 > 0:38:19So, now we need to do the apples, so I get the pan on here.
0:38:21 > 0:38:24- Over here I've got some of the cider on to boil.- Yeah.
0:38:24 > 0:38:27And I'm going to put in there a little bag of spice,
0:38:27 > 0:38:30I've got cloves in there and I've got cinnamon stick.
0:38:30 > 0:38:32Then we take these apples,
0:38:32 > 0:38:35so I'm just going to put these into here just to get a wee bit of
0:38:35 > 0:38:37colour and then I'm going to turn them over
0:38:37 > 0:38:39and I'm just going to braise them.
0:38:39 > 0:38:41You've got very big chunks of apple.
0:38:41 > 0:38:44What I thought was, rather than do an apple sauce which is a puree,
0:38:44 > 0:38:50we'd go other side, nice chunks, and so you get a couple of pieces.
0:38:50 > 0:38:53But what you want is an apple that's not going to fall and break down.
0:38:53 > 0:38:58- Yeah, you don't want like a cooking apple because that would disintegrate.- Exactly right.
0:38:58 > 0:39:01OK, so now we're starting to get a bit of colour there from that butter, lovely.
0:39:01 > 0:39:04- It's just blistered the skin but that's lovely.- Yeah.
0:39:04 > 0:39:06Just giving it a bit more character.
0:39:06 > 0:39:09So, the first thing I'm going to put into there is, I'm going to
0:39:09 > 0:39:11put some of my cider here.
0:39:17 > 0:39:19Then we've got a bit of local honey, fantastic,
0:39:19 > 0:39:22that goes in there, as well.
0:39:22 > 0:39:26Just like to give it a real sweet glaze there.
0:39:26 > 0:39:29And, the secret.
0:39:29 > 0:39:33Father, we've got a bottle of your very special apple cider brandy,
0:39:33 > 0:39:36- it's just fantastic, eh. - That's the great stuff.
0:39:36 > 0:39:38So, basically it's apples and a lot of alcohol.
0:39:38 > 0:39:41No, it's a lot of alcohol with apples.
0:39:41 > 0:39:43- Exactly. - And that's how it should be.
0:39:43 > 0:39:46I would suggest, because this is quite alcoholic,
0:39:46 > 0:39:47take it away from the fire.
0:39:47 > 0:39:51- I'm standing well back. - Thumb over the top and then just
0:39:51 > 0:39:53a "hosing", as we say in Yorkshire.
0:39:53 > 0:39:55That's a very large swig.
0:39:55 > 0:39:59OK, so now I'm just going to leave that to actually simmer away.
0:40:01 > 0:40:04When my bread pudding and my pork's ready, I'm ready to serve.
0:40:06 > 0:40:08Here's the test, listen to this crackling.
0:40:10 > 0:40:11- It's true.- In the key of F.
0:40:11 > 0:40:14Aye, that's not bad, is it?
0:40:14 > 0:40:16So, we've got some nice slices.
0:40:16 > 0:40:19Do you find that people fight over the really crispy end bits?
0:40:19 > 0:40:21No, because I put those over here.
0:40:21 > 0:40:25- For you.- For me. You're quite right, I'll tell you what, eh.
0:40:25 > 0:40:29So, what I'm going to do, I'm going to cut in about there.
0:40:29 > 0:40:33And I'm going to take the crackling off it, which is
0:40:33 > 0:40:34delicious I have to say.
0:40:34 > 0:40:38Yeah, and then you can ration out the crackling portions.
0:40:38 > 0:40:40- Right, now, I'm going to slice it up, OK.- Right.
0:40:42 > 0:40:43I have to say.
0:40:43 > 0:40:47That's very big, chunky, Yorkshire-style slices.
0:40:47 > 0:40:49I was in Andrew Purn's restaurant this morning,
0:40:49 > 0:40:52everything is good, chunky Yorkshire portions.
0:40:52 > 0:40:55OK, so now this should go on the table
0:40:55 > 0:40:58for everybody to help themselves.
0:40:58 > 0:41:00Let me just now get these apples which are lovely,
0:41:00 > 0:41:03just smell those apples now.
0:41:03 > 0:41:06Just pile them there so everybody can help themselves.
0:41:07 > 0:41:08And the bread pudding.
0:41:08 > 0:41:12So, there you've got it, this is roast porketta with a bread pudding
0:41:12 > 0:41:16with mulled apples, and I hope you think like I do,
0:41:16 > 0:41:19as far as Yorkshire is concerned, this is the real taste of Britain.
0:41:19 > 0:41:21Give it a round of applause and smile.
0:41:21 > 0:41:24Fantastic, thank you very much, that's very good.
0:41:27 > 0:41:29Come on, everybody, come and have a taste.
0:41:29 > 0:41:31Right. OK.
0:41:31 > 0:41:33Tuck in. Come on, don't be shy, take a fork.
0:41:37 > 0:41:40- The flavour of those herbs comes through a lot, doesn't it?- It does.
0:41:40 > 0:41:42- It's as good as the Italian. - Yeah, it is.
0:41:42 > 0:41:45- But using the Yorkshire produce. - Well, I like this bread pudding.
0:41:45 > 0:41:49- This is a first for me, bread pudding.- It's nice flavours. - It's like a little sponge.
0:41:49 > 0:41:52When my mum made this, it was always with stale bread
0:41:52 > 0:41:53so to make sure nothing got lost.
0:41:53 > 0:41:56- So, that would absorb more, as well. - Yeah, yeah, absolutely. Yeah.
0:41:56 > 0:41:59This apple's delicious. You can taste the honey,
0:41:59 > 0:42:00you can taste the brandy.
0:42:00 > 0:42:03They are good and they've really held their shape.
0:42:06 > 0:42:08Father Prior, empty plate.
0:42:08 > 0:42:10Look at that, eh, the man's a hero.
0:42:10 > 0:42:12- Empty plate, yes. - That's a good advert.
0:42:12 > 0:42:15Have you ever seen a guilty look like that.
0:42:15 > 0:42:17He gave up his lunch for this.
0:42:17 > 0:42:19Oh, did you really?
0:42:19 > 0:42:21I think it's absolutely beautiful.
0:42:21 > 0:42:23I'm amazed with this bread pudding, yeah,
0:42:23 > 0:42:27- it's really good.- You'll be putting this on in your cafe before long.
0:42:27 > 0:42:30- He's got the apples here, he could actually sell them.- We could.
0:42:32 > 0:42:35Well, we've had a fantastic time in North Yorkshire, haven't we?
0:42:35 > 0:42:38- We have, lass.- We've enjoyed York, the countryside's been fantastic,
0:42:38 > 0:42:40- the weather has been perfect.- Brill.
0:42:40 > 0:42:43I've seen my beautiful Mouseman furniture
0:42:43 > 0:42:45and you've come up with some stunning food.
0:42:45 > 0:42:47I thought the pork dish worked extremely well.
0:42:47 > 0:42:50Look, they're still there, they're still eating it.
0:42:50 > 0:42:51I thought it was fantastic,
0:42:51 > 0:42:54because I've had a version of that in Italy, but you've trumped it.
0:42:54 > 0:42:56Ah, the Yorkshire vote.
0:42:56 > 0:42:58But we always know, here in Yorkshire, it's the best there is.
0:42:58 > 0:43:01And, for me, North Yorkshire's taste of Britain,
0:43:01 > 0:43:04that says it all. Come on, kid.