0:00:03 > 0:00:10After decades making these cookery programmes, I can play a kind of gastronomic Blind-man's Buff.
0:00:10 > 0:00:15I can put a mask on, taste a dish, and I can tell you where we are.
0:00:15 > 0:00:19In fact, I could invent another board game.
0:00:19 > 0:00:22I'd probably call it Gastropoly...
0:00:22 > 0:00:25No, I'd call it Culinary Pursuits!
0:00:25 > 0:00:30You'd throw a six; if it landed in Yorkshire, you'd get a pudding!
0:00:30 > 0:00:33In Lancashire, you'd get a hotpot!
0:00:33 > 0:00:36And where are we now?
0:00:36 > 0:00:39Look - cranes, hoists, jigs and stuff like that.
0:00:39 > 0:00:44This is also where they built the Titanic.
0:00:44 > 0:00:49If you were to eat the dish which I'm going to have served to me,
0:00:49 > 0:00:51you would know exactly where we are.
0:00:51 > 0:00:58One look at this dish will say one word to you, and it's "delicious".
0:01:37 > 0:01:42You've got it. It's Belfast and the famous Ulster Fry,
0:01:42 > 0:01:45the backbone of Northern Ireland.
0:01:45 > 0:01:48Look at it. It's soda bread,
0:01:48 > 0:01:50potato cakes, sausages
0:01:50 > 0:01:53Irish bacon, eggs and tomatoes,
0:01:53 > 0:01:57and they eat this at ANY time of the day.
0:01:57 > 0:02:01A good breakfast even though it's 5.15 !
0:02:04 > 0:02:09'Before I started making these scrumptious programmes,
0:02:09 > 0:02:14'all I'd seen of Belfast was pictures in the News;
0:02:14 > 0:02:19'pictures that didn't dwell on the proud city's culinary heritage.
0:02:19 > 0:02:24'I didn't actually come here with a song in my heart,
0:02:24 > 0:02:31'but after a blinding breakfast and an ear-bashing by the most loquacious people on earth,
0:02:31 > 0:02:34'I thought I was in Florence!'
0:02:35 > 0:02:39This is the kind of thing that gets you arrested -
0:02:39 > 0:02:44gazing at buildings and talking to yourself!
0:02:44 > 0:02:51But I'm really thinking about the profound culinary meaning of this splendid city.
0:02:51 > 0:02:54I'm meant to cross the road here!
0:02:59 > 0:03:04'Because our producer insists on giving a sense of place,
0:03:04 > 0:03:12'here's one of me yet again strolling through yet another anonymous city centre.
0:03:12 > 0:03:19'You wouldn't even know you were in Belfast, a city that exudes joie de vivre.
0:03:19 > 0:03:24'We celebrated the architecture by going to a famous pub,
0:03:24 > 0:03:28'but the BBC, through painstaking research,
0:03:28 > 0:03:33'turned up when this architectural jewel was clad in tarpaulins
0:03:33 > 0:03:37'and shut!'
0:03:37 > 0:03:42According to Oscar O'Flahertie Wills Wilde,
0:03:42 > 0:03:44there are three great arts -
0:03:44 > 0:03:49painting, music and ornamental cake decoration
0:03:49 > 0:03:53of which architecture is a sub-division!
0:03:53 > 0:03:58John Betjeman said that this pub was the best in the entire world,
0:03:58 > 0:04:03and James Mason used it for his film, The Odd Man Out.
0:04:03 > 0:04:06But look at it.
0:04:06 > 0:04:09It's a cathedral to drink.
0:04:10 > 0:04:15This was made and decorated by Italian craftsmen
0:04:15 > 0:04:19who were moonlighting whilst building cathedrals!
0:04:23 > 0:04:27Come in, my son. I'll hear your confession now.
0:04:27 > 0:04:30Richard, don't look so serious.
0:04:30 > 0:04:33That was only a little joke!
0:04:33 > 0:04:35Because I'm a kind of a sleuth,
0:04:35 > 0:04:43champing round the pubs, the bars and the bistros of these great isles of ours,
0:04:43 > 0:04:45I need help.
0:04:45 > 0:04:49So I read the Belfast Cookery Book and it says:
0:04:49 > 0:04:54Pizza Napoleana, Quiche Lorraine... I thought, that's not Irish food!
0:04:54 > 0:04:57Somebody who KNOWS about Irish food
0:04:57 > 0:05:03is my great mate - often, I say we've been friends for minutes,
0:05:03 > 0:05:08but WE'VE been friends for years! This is true. This is Nicky Hill,
0:05:08 > 0:05:13the leading writer on the world's oldest English-speaking newspaper
0:05:13 > 0:05:18which is called the Belfast... Newsletter. 250 years.
0:05:18 > 0:05:23Man and boy? Yes. Brilliant paper! She wrote nice things about me.
0:05:23 > 0:05:28That's why I've invited her on to my programme as an expert.
0:05:28 > 0:05:33You are an expert? Oh, yes. On food in particular? Very much.
0:05:33 > 0:05:37Is this champ, this Irish stew,
0:05:37 > 0:05:41these oysters... Is this Irish food?
0:05:41 > 0:05:45The stew's not quite right. Well, it's just a stew.
0:05:45 > 0:05:48The champ's ALMOST right.
0:05:48 > 0:05:53Champ is a mound of mashed potatoes with scallions in it. Scallions?
0:05:53 > 0:05:56Scallions are spring onions
0:05:56 > 0:06:01which must be stewed in milk so they're nice and soft.
0:06:01 > 0:06:05You make a big hole in the middle, like making cement.
0:06:05 > 0:06:08You put the butter in and make cement.
0:06:08 > 0:06:13It tastes gorgeous! Mrs Currie, if she's still in power,
0:06:13 > 0:06:21says that the Northern Irish people are the worst for eating high cholesterol, fatty foods.
0:06:21 > 0:06:24Well, we talk about a 'feed of drink'
0:06:24 > 0:06:27and we have a 'feed of food' too.
0:06:27 > 0:06:33Without the Ulster Fry after a night's drinking, you'd be done for!
0:06:33 > 0:06:35How much has food changed?
0:06:35 > 0:06:43Trotting down the Golden Mile, which was a street of brothels... No, it was insurance companies,
0:06:43 > 0:06:45but now it's all restaurants.
0:06:45 > 0:06:53When the troubles started in 1969, people said, "I'm going to get the hell out of here!"
0:06:53 > 0:06:56So everyone went to France and Spain
0:06:56 > 0:07:00and they came back wanting paella! Hence all the restaurants.
0:07:00 > 0:07:03Listen, I am not an interviewer!
0:07:03 > 0:07:08At the end of the day, this IS a cookery programme,
0:07:08 > 0:07:13so if you'll excuse me from interviewing you badly,
0:07:13 > 0:07:16I want to do some real cooking!
0:07:16 > 0:07:18Let's forget about the camera!
0:07:18 > 0:07:23We can talk about the Golden Mile as it used to be 50 years ago
0:07:23 > 0:07:28and other serious stuff like that! In THIS booth!?
0:07:28 > 0:07:33'I must go down to the seas again, To the vagrant gypsy life.
0:07:33 > 0:07:36'To the gulls' way, And the whales' way,
0:07:36 > 0:07:39'Where the wind's like a wetted knife.
0:07:39 > 0:07:45'And all I ask is a merry yarn From a laughing fellow rover...
0:07:45 > 0:07:50'In Portrush, is a restaurant that really celebrates the area.
0:07:50 > 0:07:57'George McAlpin is one of a growing breed of young chefs
0:07:57 > 0:08:00'who use local produce to create dishes.
0:08:00 > 0:08:04'Here, he's cooking salmon, halibut, lobster,
0:08:04 > 0:08:08'in a champagne and butter sauce.
0:08:08 > 0:08:13'What makes this dish superb is the freshness of the fish
0:08:13 > 0:08:18'and the immediacy of the cooking and serving.'
0:08:18 > 0:08:23That was a virtuoso performance from my new chum George!
0:08:23 > 0:08:27But this is a town like Cleveden in Somerset.
0:08:27 > 0:08:32You'd hardly expect to find such a dazzling selection there.
0:08:32 > 0:08:35George, I must taste this a sec.
0:08:38 > 0:08:43Divine! But what's this got to do with Ireland?
0:08:43 > 0:08:48Well, this is all locally caught. We're on the Portrush harbour
0:08:48 > 0:08:53and it's all caught by local fishermen. It's supreme.
0:08:53 > 0:08:55Now, this I've never seen before.
0:08:55 > 0:09:00It's got caul on the outside. Where did this dish come from?
0:09:00 > 0:09:06Well, it's bromoix of vegetables and roasted fillet of lobster
0:09:06 > 0:09:09with a lobster sauce. Your own...? Yes.
0:09:09 > 0:09:14Do you wake up in the middle of the night, like a musician,
0:09:14 > 0:09:21or is it carefully thought out? Em, some days things come to you easier than others.
0:09:21 > 0:09:29Obviously, you have to work at it and try different ideas, and try to get them to blend together.
0:09:29 > 0:09:32Now, Richard, look at this.
0:09:32 > 0:09:37See these very finely diced vegetables on the top.
0:09:37 > 0:09:42Inside the caul, the wonderful fillet of turbot at the bottom
0:09:42 > 0:09:47and this rich fish sauce. You should feel very jealous!
0:09:47 > 0:09:49Now this also fascinates me.
0:09:49 > 0:09:54Those are little pork fillet chimneys wrapped in puff pastry.
0:09:54 > 0:09:59What's that stuff on the top? It's mushroom duxelle.
0:09:59 > 0:10:02and it's served with rosemary jus.
0:10:02 > 0:10:08Ah, a jus! A lovely rich meat glazy sauce with rosemary.
0:10:08 > 0:10:11And this... Over here, quick!
0:10:11 > 0:10:16We just haven't the time to do this brilliant young chef justice.
0:10:16 > 0:10:21This is a fresh orange terrine filled with fresh summer fruits.
0:10:23 > 0:10:26A masterpiece. I have to say, George,
0:10:26 > 0:10:31that I award you the Imperial Stout for being brilliant. Cheers, Keith.
0:10:31 > 0:10:37But it's MY programme so shoot off! I'M going to do some cooking now!
0:10:37 > 0:10:44So, off with the coat and on to a cooking sketch right away!
0:10:45 > 0:10:50This is the beef simmering gently in beef stock and stout.
0:10:50 > 0:10:56Richard, I hear you cry, "WHAT beef, WHAT stout?"
0:10:56 > 0:11:02It's the classic, modern way of cooking beef with oysters and Guinness.
0:11:02 > 0:11:05This is the perfect TV meal.
0:11:05 > 0:11:08Wonderful local oysters,
0:11:08 > 0:11:13fabulous fillet, little shallots, a bit of brown sugar,
0:11:13 > 0:11:18meat glaze, a little butter and some stout.
0:11:18 > 0:11:23If it isn't good enough to drink, it isn't good enough to cook with!
0:11:23 > 0:11:25..Absolutely perfect!
0:11:25 > 0:11:28We haven't got much time,
0:11:28 > 0:11:33so I have already poached my fillet of beef in some stock
0:11:33 > 0:11:35and some stout.
0:11:35 > 0:11:39I've got a few shallots and a bay leaf.
0:11:39 > 0:11:43Now the important part of making the sauce.
0:11:43 > 0:11:46Come in close. You've got legs(!)
0:11:46 > 0:11:51Because of the bitter sauce you get from the stout and the beef,
0:11:51 > 0:11:53dissolve in a little brown sugar.
0:11:53 > 0:11:56Then whisk in a few knobs of butter.
0:11:59 > 0:12:04We whisk that till it gets creamy, shiny and unctuous.
0:12:04 > 0:12:06It'll take a second or two.
0:12:06 > 0:12:09I must concentrate
0:12:09 > 0:12:17because I'm going to offer this to George and you've seen what a brilliant chef he is.
0:12:17 > 0:12:19Brown sugar is essential in that.
0:12:19 > 0:12:24It takes the bitterness away and gives it a superb flavour.
0:12:24 > 0:12:27Right, sauce onto the plate first,
0:12:27 > 0:12:32strained through so we don't get the shallots and things.
0:12:32 > 0:12:35Perfect.
0:12:35 > 0:12:37Save a bit of that...
0:12:37 > 0:12:43Now, while I cut up the meat, I'll pop my little oysters in.
0:12:43 > 0:12:48Okay, we'll have a close-up into there, Richard.
0:12:48 > 0:12:51Just warm the oysters through.
0:12:51 > 0:12:53They are, naturally, raw.
0:12:53 > 0:12:57You just want them glazed with the sauce.
0:12:57 > 0:13:02Right, over the difficult bit. Just carve that down...
0:13:02 > 0:13:07Oh, cooked, if I may say, to perfection, pink in the middle.
0:13:07 > 0:13:09Thin slivers of fillet of beef.
0:13:13 > 0:13:18Maybe, because this is for George, I should make more of an effort
0:13:18 > 0:13:21and overlap them.
0:13:21 > 0:13:24A bit of my julienne of vegetables.
0:13:26 > 0:13:31Trembling hands! I've made hundreds of these programmes
0:13:31 > 0:13:36but I still get nervous cooking for talented people.
0:13:38 > 0:13:41Right, oysters.
0:13:41 > 0:13:44The oysters can go round here.
0:13:48 > 0:13:52And I'll get a bit more of this sauce.
0:13:52 > 0:13:56I don't suppose I've presented that as beautifully as George would do
0:13:56 > 0:13:59but, George, come and have a taste.
0:13:59 > 0:14:03I know you might criticise the presentation
0:14:03 > 0:14:06but see if the flavours are there.
0:14:06 > 0:14:08Well, it looks very good.
0:14:12 > 0:14:15Certainly TASTES very good!
0:14:15 > 0:14:20I think it's absolutely fabulous and one for our new menu. Really?
0:14:20 > 0:14:25Yes. Can I taste it? Let's see how I feel about that.
0:14:25 > 0:14:28Beautiful oysters... beautiful beef...
0:14:30 > 0:14:33Well, everything George said is true!
0:14:33 > 0:14:38The beef is brilliant, the sauce is fantastic.
0:14:38 > 0:14:40I'm a bit proud!
0:14:48 > 0:14:50No cooking programme of mine
0:14:50 > 0:14:55would be complete without a dollop of mythology.
0:14:55 > 0:14:58I'm on the Giant's Causeway
0:14:58 > 0:15:03which, it says on my tea-towel, was made by Finn MacCool.
0:15:03 > 0:15:08Remember Finn MacCool And The Heartbreakers!?
0:15:08 > 0:15:13Anyway, he was fighting forever with this Scottish giant
0:15:13 > 0:15:18and they built this causeway so they could battle in the middle.
0:15:18 > 0:15:20But Finn MacCool was pretty smart
0:15:20 > 0:15:25and he'd heard that the Scottish giant was big.
0:15:25 > 0:15:30So he walked across here in his son's school uniform,
0:15:30 > 0:15:37and the Scottish giant thought, "Blimey, if that's his son, what's his dad like!?"
0:15:37 > 0:15:39and ripped up the causeway!
0:15:45 > 0:15:47Ah, the Bushmills Distillery.
0:15:47 > 0:15:53Of course, taking me there is like giving a donkey strawberries!
0:15:53 > 0:15:57To make the mash, you add water from the River Bush to Irish barley.
0:15:57 > 0:16:02Then there are the heady fumes of the wash
0:16:02 > 0:16:06where the yeast feeds off the sugar to make alcohol.
0:16:06 > 0:16:08In the distillation plant
0:16:08 > 0:16:13the raw spirit is circulated through the system three times.
0:16:13 > 0:16:17This is the oldest distillery in the world.
0:16:17 > 0:16:21It was first granted a licence in 1608.
0:16:21 > 0:16:24This is the end of the process.
0:16:24 > 0:16:28This is where this wonderful spirit is stored in oak barrels
0:16:28 > 0:16:32for up to ten years before it's bottled.
0:16:32 > 0:16:37In the meantime, the angels are getting a real kick out of it!
0:16:37 > 0:16:42Twenty per cent of the liquor in these barrels evaporates up
0:16:42 > 0:16:46and they call this "the angels' share."
0:16:48 > 0:16:53'As I've got the breaking strain of a hot Mars bar,
0:16:53 > 0:16:55'I tarried awhile, as one does,
0:16:55 > 0:17:02'discovering the subtle differences of the three whiskeys they make!
0:17:02 > 0:17:09'Meanwhile, my devious EX-director entered me for the Taste of Ulster Culinary Competition
0:17:09 > 0:17:13'at the Catering College in Portrush.'
0:17:13 > 0:17:18^ You may start your cooking at any stage now
0:17:18 > 0:17:23and we shall expect you to present your dishes to the judges at 2:45.
0:17:28 > 0:17:32'Forgive me! Competitions make me very nervous
0:17:32 > 0:17:37'especially in the company of such fine chefs.
0:17:37 > 0:17:42'For these guys, it was chop-chop busy-busy bang-bang!
0:17:42 > 0:17:44'The competition was simple -
0:17:44 > 0:17:48'create an original dish from local produce.
0:17:48 > 0:17:52'A series of nationwide events like this
0:17:52 > 0:17:57'could lead to British dishes being proudly presented
0:17:57 > 0:17:59'in pubs, restaurants and hotels.'
0:17:59 > 0:18:04I'm frying till golden brown some very finely-chopped onions,
0:18:04 > 0:18:10which are partly done now, and some finely diced red pepper.
0:18:10 > 0:18:14Now, I want to make this a little bit burnt,
0:18:14 > 0:18:19because they're going to go into the stuffing of my fish faggots.
0:18:19 > 0:18:21We'll find another name for them.
0:18:21 > 0:18:29These want to be crisp and golden because I want them to lift up the flavour of the scallops
0:18:29 > 0:18:33which is the basic ingredient of my dish.
0:18:33 > 0:18:37If I can trust those to simmer away gently,
0:18:37 > 0:18:41I can explain a bit better what I'm going to do.
0:18:41 > 0:18:46Look. This is the scallop meat chopped into small dice,
0:18:46 > 0:18:52on top of which I'm going to place the coral of the scallop.
0:18:52 > 0:18:58Then that's going to sit on the bed of salmon like that,
0:18:58 > 0:19:03mixed with the things I'm frying in the pan over there.
0:19:03 > 0:19:07Then I'll cover the whole lot with that.
0:19:07 > 0:19:09That's the best I can do now
0:19:09 > 0:19:13because it's a competition and this is burning!
0:19:13 > 0:19:19I can't say, "I already have one in the oven." This is for real!
0:19:19 > 0:19:23'To take the spotlight off me for a bit, look at this -
0:19:23 > 0:19:28'chicken breasts rolled over a salmon mousse.
0:19:28 > 0:19:30'And here's a brilliant dish -
0:19:30 > 0:19:35'a loin of lamb wrapped in cabbage and pastry.
0:19:35 > 0:19:39'This lot have really put some thought into this,
0:19:39 > 0:19:45'unlike me who came on a wild card, a cabbage and a bit of fish.'
0:19:47 > 0:19:50Go away! Look at them!
0:19:50 > 0:19:54Go AWAY! This is a secret winning recipe!
0:20:06 > 0:20:11Here we are! Here's some little Bourbon biscuits for you all!
0:20:11 > 0:20:15You can't even step out of your own front door
0:20:15 > 0:20:19without finding a blasted camera crew there!
0:20:19 > 0:20:23This is my humble cottage where I write my novels
0:20:23 > 0:20:28and think very deeply about the meaning of cooking and stuff!
0:20:28 > 0:20:33The director begged me and said, "PLEASE show them your house
0:20:33 > 0:20:38"and show them something Irish to cook." So come on in!
0:20:41 > 0:20:46Potato cakes or potato breads are important to Irish cooking
0:20:46 > 0:20:51and the best way to get them is to buy them in Marks and Spencers!
0:20:51 > 0:20:56But of course we have to stand burning in front of a peat fire,
0:20:56 > 0:20:59no Magimixes, no electricity!
0:20:59 > 0:21:02THIS is a pot of potatoes.
0:21:02 > 0:21:08Back over here, Richard, onto this wickerwork sieve.
0:21:08 > 0:21:11Pour the potatoes out into there...
0:21:11 > 0:21:15This is very difficult!
0:21:15 > 0:21:19Carefully put them in so as not to damage them.
0:21:19 > 0:21:24It's about this time you begin to wonder why you are here!
0:21:24 > 0:21:28Happily, I am with my great chum Finula,
0:21:28 > 0:21:31who knows all about potato bread.
0:21:31 > 0:21:36Why couldn't we have saved trouble by peeling the potatoes first?
0:21:36 > 0:21:41Because it's traditional to boil them in their skins.
0:21:41 > 0:21:45Also, you can feed the skins to the chickens or the pigs.
0:21:45 > 0:21:50Do people still eat potato cakes in Ireland? Yes, they eat them still.
0:21:50 > 0:21:55You can make them at home or buy them in bakeries or supermarkets.
0:21:55 > 0:21:58You use them with the Ulster Fry.
0:21:58 > 0:22:01Brilliant. Well, Richard...
0:22:01 > 0:22:06this is the high point of a regular 18th century farmer's day.
0:22:06 > 0:22:12He'd dress in the typical apparel - silk bow-tie, suede jacket, Rolex watch!
0:22:12 > 0:22:14He'd set about peeling these
0:22:14 > 0:22:22but it's a very boring process, so you take a little tour around The Ulster Folk Museum
0:22:22 > 0:22:26and join us when we're at an interesting bit.
0:22:26 > 0:22:29Ah, YOU pick them up with a fork!
0:22:35 > 0:22:40'Every Sunday, they come in their thousands.
0:22:40 > 0:22:48'I think there's a plan afoot to turn these islands into a massive theme park!
0:22:48 > 0:22:49'Thrill to the memories of the three Rs
0:22:49 > 0:22:52'Thrill to the memories of the three Rs
0:22:52 > 0:22:56'and I wonder what prayers were said by this bed.'
0:22:57 > 0:23:02Well, I hope you enjoyed that mini-tour round the park.
0:23:02 > 0:23:06I've been beetling away - this is a beetle.
0:23:06 > 0:23:11I've been crushing the potato into a fairly smooth mixture,
0:23:11 > 0:23:14adding some flour, butter and salt.
0:23:14 > 0:23:17Now all I have to do is roll it out.
0:23:17 > 0:23:22They built this cottage with doorways 5'3" high
0:23:22 > 0:23:27and I cracked my head on the top and it is actually spinning!
0:23:27 > 0:23:32They always say in an emergency have a cup of tea, don't they?
0:23:32 > 0:23:34So we roll this out quickly...
0:23:34 > 0:23:39How thick do you think they ought to be? A bit thinner.
0:23:39 > 0:23:41The griddle's up to frying speed,
0:23:41 > 0:23:44so you cut out some little wedges
0:23:44 > 0:23:47using this 18th century implement!
0:23:47 > 0:23:49Like that!
0:23:49 > 0:23:55Whizz on round here, Richard. On they go to a dusted griddle.
0:23:55 > 0:23:59I'll do a few more. Sorry to keep running in front of you,
0:23:59 > 0:24:01but we're not a studio production, we don't have 18 cameras
0:24:01 > 0:24:04and cutaways and stuff like that, we pop those on there.
0:24:06 > 0:24:10Another potato cake. And then, you come back here, Richard.
0:24:10 > 0:24:12I didn't say you could leave the stove,
0:24:12 > 0:24:17because I want you to take a nice little shot of me roasting!
0:24:17 > 0:24:21In a minute, they'll mix a sort of wobbly picture
0:24:21 > 0:24:27and you'll see us enjoying these crisp delicious potato cakes.
0:24:30 > 0:24:35There. Fifteen minutes later, they are cooked to perfection.
0:24:35 > 0:24:38Place them on a plate, add butter
0:24:38 > 0:24:43Finula, would you like a taste? Yes, please.
0:24:46 > 0:24:48While Finula's choking on that,
0:24:48 > 0:24:53I must tell you that we've had lots of letters
0:24:53 > 0:24:58from people asking how we choose the locations for the programmes.
0:24:58 > 0:25:06Well, in the director's office is a huge map of the British Isles and three darts which we throw!
0:25:06 > 0:25:09This one landed near Belfast!
0:25:09 > 0:25:13Anyway, we've only booked this place till half past eleven
0:25:13 > 0:25:17so we must be trotting along!
0:25:20 > 0:25:25Right, I'm in a state of..... Look down here, please.
0:25:25 > 0:25:30I've got my web of caul - this is the fatty bit -
0:25:30 > 0:25:32and my bed of salmon sitting there.
0:25:32 > 0:25:37Now, raw chopped scallops as I told you...
0:25:37 > 0:25:45mixed with my cooked peppers, onions, parsley, breadcrumbs, egg yolks and cream.
0:25:48 > 0:25:52Then a piece of splendid Ulster bacon on top
0:25:52 > 0:25:55and the coral of the scallop on there.
0:25:55 > 0:25:58Fold that over.
0:25:58 > 0:26:00Okay, Richard, come back to me.
0:26:00 > 0:26:05I'm going to trim that into a little packet.
0:26:05 > 0:26:10When this goes in the oven, it'll be 10 minutes before judging.
0:26:10 > 0:26:12I've never cooked this before.
0:26:12 > 0:26:17I can't win but I'm trying to use the things of Ulster -
0:26:17 > 0:26:20the fish, the cabbage, the bacon.
0:26:20 > 0:26:25My experience as a cook tells me that it SHOULD work.
0:26:25 > 0:26:29I'm trying very hard on this. This is for real.
0:26:29 > 0:26:31Now, if you'd just leave me alone!
0:26:37 > 0:26:41'This is the bit that reminds me of sitting O levels!
0:26:41 > 0:26:46'John Croskery is putting the finishing touches to his dish.
0:26:46 > 0:26:51'The judges will probably need sunglasses to appreciate this one!
0:26:51 > 0:26:55'Archie's lamb is looking tickety-boo!
0:26:55 > 0:26:59'Got to be up with the leaders, has this one!'
0:27:15 > 0:27:18Little lardons of bacon,
0:27:18 > 0:27:21fresh Ulster cabbage.
0:27:21 > 0:27:28Chef Floyd, I must tell you that you have 5 minutes left to bring your dish forward. I'll be here!
0:27:31 > 0:27:34Thank you, Your Majesty!
0:27:34 > 0:27:36OW!
0:27:37 > 0:27:40'Here's the Lamb Cortfinbar,
0:27:40 > 0:27:45'Chicken Picasso - if it doesn't win here, the ICA will snap it up!
0:27:45 > 0:27:49'Then there's this huge expanse of Irish linen
0:27:49 > 0:27:52'for my Finn MacCool Burgers!
0:27:52 > 0:27:54'Medallions of beef with herb sauce
0:27:54 > 0:27:59'and chicken stuffed with salmon mousse and prawns.
0:28:06 > 0:28:11Richard, I'm not remotely interested in what you're doing.
0:28:11 > 0:28:15If you want to reshoot this, you've no chance!
0:28:17 > 0:28:20These are my little...
0:28:23 > 0:28:26..my little Finn MacCool Burgers.
0:28:27 > 0:28:32'Considering that I've never cooked this before, it's turned out well!
0:28:32 > 0:28:35'And I don't mind if I win or not.
0:28:35 > 0:28:38'At least I've stayed with the rules,
0:28:38 > 0:28:43'I've created an original dish that tastes nice and looks good.
0:28:43 > 0:28:47'The sauce is just the old egg-and-butter routine.
0:28:47 > 0:28:53'Beat 2 oz of butter into 2 egg yolks over a low heat
0:28:53 > 0:28:55'and pour it over your cabbage!
0:28:55 > 0:29:00'And it's good with anything from asparagus to fish.'
0:29:02 > 0:29:07The cameraman wants it done again because there was a shadow!
0:29:07 > 0:29:12Too bad! I'm now going to be disqualified because of you!
0:29:17 > 0:29:20ONLOOKERS APPLAUD
0:29:25 > 0:29:28'The winner was Lamb Cortfinbar.
0:29:28 > 0:29:31'Well done, Archie Stewart!'
0:29:47 > 0:29:52Subtitles by Judith Simpson BBC Scotland 1988