0:00:20 > 0:00:23'I'm not doing gags about Barry Sheene
0:00:23 > 0:00:29'and 49cc of raw, throbbing power because my journey's nearly over,
0:00:29 > 0:00:33'but where better to finish than Concarneau in Brittany,
0:00:33 > 0:00:40'and sample more of my first love? Or - in the words of Fats Waller - fish is still my favourite dish.'
0:01:30 > 0:01:35'Here are some carefully composed snaps of Brittany
0:01:35 > 0:01:40'as the spring sun tickles trees into leaf and cauliflowers to bud.
0:01:40 > 0:01:44'Dead poetic or, as we say in Bristol, "It's great!"
0:01:44 > 0:01:49'If this was Wales, they'd all wear cauliflowers in their lapels!
0:01:49 > 0:01:52'On to the first cooking sketch.
0:01:52 > 0:01:59'La Coquille is a great restaurant on the quay where all types devour great plates of fresh fish
0:01:59 > 0:02:06'cooked by my mate Jean Francois Le Mettre. Smile at the camera!
0:02:06 > 0:02:11'I asked him to show Brittany on a plate with local ingredients
0:02:11 > 0:02:16'and he created a minor masterpiece he calls a blanquette de mer.
0:02:16 > 0:02:19'This is just fillets of pollock,
0:02:19 > 0:02:24'red mullet, mussels, langoustines gently poached in fish stock
0:02:24 > 0:02:29'and served on a bed of cabbage and carrots.
0:02:29 > 0:02:33'It's finished with a simple butter sauce.
0:02:33 > 0:02:40'Add white wine to the fish stock, reduce it, whisk in butter at low heat to get a creamy sauce,
0:02:40 > 0:02:42'the consistency of custard.
0:02:42 > 0:02:47'And, to quote Jean Francois, "Voila!"
0:02:47 > 0:02:51- Voila! - That is extraordinary!
0:02:51 > 0:02:55C'est extraordinaire! Merci beaucoup.
0:02:55 > 0:02:59Strangely, in my pocket, I have a little fork
0:02:59 > 0:03:07and I'm going to taste this because I have to follow it with a humble dish of my own.
0:03:07 > 0:03:13- I won't win this competition(!) C'est tres, tres bon! - Merci beaucoup.
0:03:13 > 0:03:18The freshness, colour and artistry of a gentleman from Concarneau.
0:03:18 > 0:03:21'Whose name I've forgotten!'
0:03:21 > 0:03:25'This is one of France's largest fishing ports
0:03:25 > 0:03:31'and the trawlers fish the waters off Scotland and Cornwall for weeks at a time.
0:03:31 > 0:03:33'That'll cheer my friends at home!
0:03:33 > 0:03:37'The ship's cook is as important as the skipper,
0:03:37 > 0:03:42'responsible for bouillabaisse, coq au vin, morale and hangovers!
0:03:42 > 0:03:48'Here in this gloomy hall, this Neptune's cathedral,
0:03:48 > 0:03:51'the bream - dear, dear breamy -
0:03:51 > 0:03:57'the Biarritz, eyes like jelly moulds,
0:03:57 > 0:04:01'and the monkfish - dear, dear monkfish - lie in state,
0:04:01 > 0:04:07'waiting for the last rites from rubber-aproned acolytes with flashing knives,
0:04:07 > 0:04:13'before being shipped to the tables and stomachs of France.'
0:04:13 > 0:04:16How can I make the humble and ugly lotte,
0:04:16 > 0:04:18the thing we made famous in Floyd On Fish,
0:04:18 > 0:04:22look anything like as good and as interesting as that splendid dish?
0:04:22 > 0:04:24But I'm going to because I'm not afraid of French cooks.
0:04:24 > 0:04:25I am Floyd, after all.
0:04:25 > 0:04:28Look, I spent all this time filleting the lotte,
0:04:28 > 0:04:32taking the bone out, chopping up parsley and garlic very finely
0:04:32 > 0:04:34and stuffing it inside then tying it back with string.
0:04:34 > 0:04:38Little, tiny knots, all hand-tied by myself. Up again, Clive, please.
0:04:38 > 0:04:40I'm trying to talk to you. I don't have home economists,
0:04:40 > 0:04:44like some television programmes I could mention. I do it all myself.
0:04:44 > 0:04:46Anyway, over here, the bits we need -
0:04:46 > 0:04:48a bit of cream...creme fraiche.
0:04:48 > 0:04:50Muddled my words there cos its franglais.
0:04:50 > 0:04:53Some little, white onions, sauteed in butter.
0:04:53 > 0:04:55Some bits of smoked bacon,
0:04:55 > 0:04:58blanched in boiling water for a couple of seconds and strained.
0:04:58 > 0:05:01A bottle of Imperial Muscadet - a glass for myself, by the way.
0:05:01 > 0:05:04Don't go away, Clive. And a knob of butter there.
0:05:04 > 0:05:05So, it's all very, very simple.
0:05:06 > 0:05:10All I have to do is put my merry onions in there like that,
0:05:10 > 0:05:12with considerable panache,
0:05:12 > 0:05:15sprinkle my little lardons like that,
0:05:15 > 0:05:18grate a little bit of pepper over the whole thing,
0:05:18 > 0:05:20sprinkle some salt on and it goes...
0:05:20 > 0:05:23If you can stumble over this way, Clive. He's very tired.
0:05:23 > 0:05:26He's had a hard morning. ...into the oven with a bang,
0:05:26 > 0:05:28just to annoy the sound man, who hates things like that.
0:05:28 > 0:05:30Anyway, what we are going to do now...
0:05:30 > 0:05:33That takes about, oh, 15 minutes to roast in the oven.
0:05:33 > 0:05:36Right next door, there is a superb soup factory. Soup de poisson.
0:05:36 > 0:05:38I'm going to show you how it's all made.
0:05:38 > 0:05:40Come with me and have a really good look.
0:05:54 > 0:05:56No, this is not the hubble, bubble toil and trouble
0:05:56 > 0:05:59from some avant-garde Shakespearean production of Macbeth.
0:05:59 > 0:06:03This is me in a soup factory - a tinned soup factory.
0:06:03 > 0:06:04And before I hear you cry,
0:06:04 > 0:06:07"What on earth are you doing eating things out of tins?"
0:06:07 > 0:06:09Let me tell you, this is Brittany,
0:06:09 > 0:06:13this is Concarneau, where they put things into tins that taste good.
0:06:13 > 0:06:16This is an amazing fish soup which,
0:06:16 > 0:06:19100 years ago in the kitchen of the restaurant I've just been working
0:06:19 > 0:06:22in, they started making, tinning it to sell to their clients
0:06:22 > 0:06:25who thought it was so good they wanted to take some home.
0:06:25 > 0:06:26Over the years, the business
0:06:26 > 0:06:28has developed and developed and developed
0:06:28 > 0:06:31and now this amazing soup is sold throughout the world.
0:06:31 > 0:06:34Come and have a really good look in here, Clive.
0:06:34 > 0:06:38This has no E numbers, no preservatives.
0:06:38 > 0:06:43It has monkfish, bits of lobster, langoustines, olive oil,
0:06:43 > 0:06:47butter, fresh leeks. Come up here a minute, Clive.
0:06:47 > 0:06:48In fact, the fresh leeks -
0:06:48 > 0:06:50I was in the bar having a glass of orange juice the other night
0:06:50 > 0:06:54and a bloke came in with a little wagon, laden high with leeks.
0:06:54 > 0:06:56He said, "You haven't met me before
0:06:56 > 0:06:59"but I provide the leeks for Monsieur Courtin's soup factory."
0:06:59 > 0:07:01The leek manufacturer was really proud of that.
0:07:01 > 0:07:04Anyway, let's go on down here a bit.
0:07:04 > 0:07:06I've got to make this soup, actually, you see.
0:07:06 > 0:07:09I'm only making the television programme as a part-time job.
0:07:09 > 0:07:10I've got to stir them all
0:07:10 > 0:07:13to make sure they're all cooking quite nicely.
0:07:15 > 0:07:18Yes? The only thing is, I can't really taste them
0:07:18 > 0:07:20with these rubber gloves on, but I can assure you,
0:07:20 > 0:07:23with the tomato puree, olive oil and all these fresh ingredients
0:07:23 > 0:07:27I've been telling you, this soup, whether it is the soup de poisson,
0:07:27 > 0:07:30which is a very, very strong fish soup,
0:07:30 > 0:07:32or a creamy veloute of soup,
0:07:32 > 0:07:35or the richest lobster soup in the world, it's absolutely fabulous.
0:07:35 > 0:07:36Anyway, I'd better get back
0:07:36 > 0:07:39cos I think my monkfish must be cooked by now.
0:07:46 > 0:07:47DOG HOWLS
0:07:48 > 0:07:49That's much better. Much better.
0:07:49 > 0:07:52A little bit of fresh air cheers you up like nobody's business.
0:07:52 > 0:07:55It should be well burnt... I mean, well cooked by now.
0:07:55 > 0:07:59So, Clive, pop down here a second. We'll get the offending beast out.
0:07:59 > 0:08:01Look at that. Sizzling to perfection.
0:08:01 > 0:08:05Now, up, carefully, together. We'll do this together, Clive, shall we?
0:08:05 > 0:08:09Put that on there. Stay there, because I'd forgotten the wine.
0:08:09 > 0:08:13We have to add a little white wine to that to help make the sauce.
0:08:14 > 0:08:15Then...
0:08:15 > 0:08:18all this crashing and banging results in a superb dish,
0:08:18 > 0:08:21in a moment, as you will see. The gigot goes on to there like that.
0:08:21 > 0:08:26OK? Oh, that's not a spoon. Somebody should have noticed that.
0:08:26 > 0:08:28It is a chinois - a thing for straining sauces,
0:08:28 > 0:08:29not for picking them up with
0:08:29 > 0:08:32as the sauce would go straight through the holes, you see.
0:08:32 > 0:08:36Take out our little pieces of bacon, put that around it. Now...
0:08:36 > 0:08:39Stay there, stay there, stay there. I told you to stay there.
0:08:39 > 0:08:42I've got to go and get a few things from over here.
0:08:42 > 0:08:46A little bit of creme fraiche into there. Whizz, whizz, whizz.
0:08:46 > 0:08:49Not too much. Just like that. OK.
0:08:50 > 0:08:54Then we enrich it with a knob of butter, like that.
0:08:56 > 0:08:57We taste it.
0:08:58 > 0:09:00It's very, very good.
0:09:00 > 0:09:03And now we get our chinois, or chinoise, or whatever it's called.
0:09:03 > 0:09:09We strain the sauce over it, like that, which is extremely brilliant.
0:09:09 > 0:09:12OK. Stay there, because I've forgotten something else.
0:09:12 > 0:09:15This is actually my first cooking sequence
0:09:15 > 0:09:18in this part of the film, you see, so I'm always a little nervous.
0:09:18 > 0:09:20A few chopped shallots on there,
0:09:20 > 0:09:23spread the bacon out a little bit and you have a masterpiece.
0:09:23 > 0:09:27And to prove it, I will cut a slice of the roast gigot of lotte,
0:09:27 > 0:09:31right through the middle, like that, and you will see
0:09:31 > 0:09:36pure, succulent, white, I hope, little pieces of fish. There we are.
0:09:36 > 0:09:40Dead delicious, isn't it? Do you mind if I have a small bite?
0:09:40 > 0:09:42With a piece of bacon.
0:09:42 > 0:09:44Here's one of me enjoying myself.
0:09:48 > 0:09:52- HE GIGGLES - It's no good, I'm going to burst into fits of laughter.
0:10:01 > 0:10:03CAR HORNS SOUND
0:10:04 > 0:10:06TYRES SCREECH
0:10:08 > 0:10:12'Apart from the amusing scene of its sea-going life,
0:10:12 > 0:10:15'there's the attraction of a walled town.
0:10:15 > 0:10:19'It's also a popular seaside resort, quoth Michelin,
0:10:19 > 0:10:21'but, to me, the old walled town of Concarneau,
0:10:21 > 0:10:23'like the other Seven Wonders of the World - you know, Severn Beach,
0:10:23 > 0:10:26'Wookey Hole, Cheddar Gorge, the Pyramids et al -
0:10:26 > 0:10:27'brings one thing to mind -
0:10:27 > 0:10:30'candyfloss and crepe. And crepe is what it's all about.'
0:10:36 > 0:10:38Absolutely remarkable lady!
0:10:38 > 0:10:40Like a little sparrow, hopping around doing things.
0:10:40 > 0:10:44She makes hundreds of these every day. It's quite incredible!
0:10:47 > 0:10:49- Comme ca.- Tres bon.
0:11:07 > 0:11:11- Et maintenant un peu de beurre? - Oui.
0:11:11 > 0:11:13The cheese is beautifully melted.
0:11:13 > 0:11:17The buckwheat pancake is crunchy and buttery
0:11:17 > 0:11:21and the egg is a free-range one and delicious.
0:11:21 > 0:11:26- C'est fabuleux!- C'est tres bien. - Fabuleux!
0:11:28 > 0:11:30'I know you think I'm a hedonist,
0:11:30 > 0:11:32'but I'm just a cook whose intentions are good.
0:11:32 > 0:11:36'Not one to wear t-shirts with slogans.
0:11:36 > 0:11:42'But if they keep fishing like this, the only tuna my daughter will see will be in a glass case.'
0:11:44 > 0:11:48# Some future date
0:11:48 > 0:11:54# A last silver tear will be shed
0:11:54 > 0:11:59# There'll be blood in the water
0:11:59 > 0:12:03# A victim of slaughter
0:12:04 > 0:12:11# The last silver tuna
0:12:11 > 0:12:17# Will be dead. #
0:12:25 > 0:12:30Oh, dear! Oh, dear! There's a cameraman in the tree.
0:12:30 > 0:12:34I'm just doing a light lunch for some friends.
0:12:34 > 0:12:39I know you expect to find me in posh restaurants and hotels,
0:12:39 > 0:12:42but sometimes a family is nice.
0:12:42 > 0:12:45Because he loves architecture, the director chose this house,
0:12:45 > 0:12:51not for a wonderful kitchen, but the shape of the whole building!
0:12:51 > 0:12:56So here I am. Clive, come down into the kitchen.
0:12:56 > 0:12:59Is that all right with you? Good.
0:12:59 > 0:13:01See you in a moment.
0:13:01 > 0:13:07I'm cooking Sunday lunch for my friends Michelle and Henri.
0:13:07 > 0:13:12It's a superb Brittany dish - chicken roasted in cider.
0:13:12 > 0:13:21We're roasting a chicken, but I'm serving it with baked apples stuffed with walnuts and raisins.
0:13:21 > 0:13:24You'll see all this later on.
0:13:24 > 0:13:30I'm serving it with fresh artichoke absolutely cleaned out,
0:13:30 > 0:13:33just the heart and little leaves,
0:13:33 > 0:13:37stuffed with a jardiniere de legumes,
0:13:37 > 0:13:42little peas, lettuce, carrots, baby turnips and stuff like that.
0:13:42 > 0:13:50You'll see this later. Film is expensive and the director prefers showing houses to cooking bits!
0:13:50 > 0:13:54OK. While you were out playing in the garden,
0:13:54 > 0:13:57I was busy in the oven here,
0:13:57 > 0:14:02and I've got two free-range farmer's chickens
0:14:02 > 0:14:07roasting in butter on a bed of chopped shallots and carrots.
0:14:07 > 0:14:12At this stage I need to put some splendid Brittany cider in.
0:14:12 > 0:14:18This will help me make a sauce later on, of cream, cider and Calvados.
0:14:18 > 0:14:25That must now go into the oven for another three-quarters of an hour or so.
0:14:25 > 0:14:32If you turn round now, you'll find Henri and Michelle busily preparing the hors d'ouevres.
0:14:42 > 0:14:46- What are you actually making, Henri?- A tuna fish salad.
0:14:47 > 0:14:52- With tuna...des oignons... - Onions.
0:14:52 > 0:14:56Chou-fleurs...cauliflowers,
0:14:56 > 0:15:00concombres, tomates,
0:15:00 > 0:15:06quelques capres...pour relever le gout, et une petite vinaigrette.
0:15:06 > 0:15:11- MICHELLE SHOUTS - Uh-oh, bit of an old dragon!
0:15:11 > 0:15:15- That's the rice.- C'est lourd!
0:15:19 > 0:15:22It's quite interesting here.
0:15:22 > 0:15:27I say cooking is a family affair and these two are cooking together.
0:15:27 > 0:15:33They've kept the kids out, but normally they'd do stuff as well.
0:15:33 > 0:15:37Everybody likes to cook in this house, Henri?
0:15:37 > 0:15:40Everybody likes to eat the food!
0:15:40 > 0:15:46We don't have a lot of time, so usually the children help us.
0:15:46 > 0:15:56- Why are you cooking langoustines for lunch?- It is the quickest meal you can find - and I'm very lazy!
0:15:56 > 0:16:02Usually, in Brittany, very often we begin with langoustines.
0:16:02 > 0:16:06They are fresh, they are nice, easy to cook.
0:16:06 > 0:16:13The only thing to know is that you mustn't leave them to cook too long.
0:16:13 > 0:16:17- How long? - See if the water is boiling
0:16:17 > 0:16:23- and put them in it with some salt. - Sea salt?- Yes, sea salt.
0:16:23 > 0:16:29- Then you wait for the first boiling and that's all.- That's it!
0:16:29 > 0:16:34If you leave them longer, they will be soft and not good to eat.
0:16:34 > 0:16:41- You must stay with them, but it just takes a minute. - Fine.- It's nice for me!
0:16:41 > 0:16:44You like a lot of time in here?
0:16:44 > 0:16:49Well, yes, usually about ten minutes(!)
0:16:49 > 0:16:57We like to eat, but we don't have a lot of time, so usually all the family are in here.
0:16:57 > 0:17:04While the children do the table, I am doing something, my husband is doing something else.
0:17:04 > 0:17:09- It takes ten minutes.- Because you have fine, fresh ingredients?
0:17:09 > 0:17:17Yes. As you see, Henri is sometimes in summertime making tuna fish salad,
0:17:17 > 0:17:25because we have a nice garden. Many things come from the garden and it is not expensive.
0:17:26 > 0:17:32Langoustines are easy to cook, so it's a nice meal, very easily.
0:17:32 > 0:17:37- Who does the shopping?- The one who has time - usually it's Henri.
0:17:41 > 0:17:45- They must be about ready? - Yes, they are.
0:17:45 > 0:17:49They are boiling with a sort of white cream on it.
0:17:49 > 0:17:53They are ready. You just stop and then...
0:18:00 > 0:18:03..there you are.
0:18:05 > 0:18:08And it's ready! You just need a dish now.
0:18:08 > 0:18:11Tu passes un plat, Henri?
0:18:13 > 0:18:18Henri's dropped a boo-boo! He hasn't got the plate ready.
0:18:18 > 0:18:20No, il va etre trop petit.
0:18:30 > 0:18:35Well, for its finish, the mayonnaise on top of that.
0:18:35 > 0:18:40We do the mayonnaise. It takes two minutes, not more.
0:18:40 > 0:18:44It's very nice only if it's not cold.
0:18:44 > 0:18:50It's much nicer when it's just cooked. OK? We do the mayonnaise now.
0:18:57 > 0:19:00En France on dit ne faut pas manger la bouche pleine.
0:19:00 > 0:19:02- Non, c'est vrai.- Voila.
0:19:02 > 0:19:03Oui.
0:19:10 > 0:19:12Qui en veut?
0:19:12 > 0:19:14Tu en veux, Karen?
0:19:14 > 0:19:15Oui.
0:19:20 > 0:19:22Ah, tiens.
0:19:22 > 0:19:24He's shy.
0:19:24 > 0:19:28- I'm very shy!- I am sure you are!
0:19:28 > 0:19:32Anyway, the time has come for me to go.
0:19:32 > 0:19:39I must carry on cooking, because these wonderful people won't get to eat unless I bring in my dish.
0:19:39 > 0:19:45Just carry on. Enjoy yourselves. I've got to do the hard work.
0:19:45 > 0:19:50'We let this sequence run on a bit because I was so enjoying lunch!
0:19:50 > 0:19:55'I completely forgot the camera and I really felt at home here.
0:19:55 > 0:19:59'That's what the French are about - food is family and sharing.'
0:19:59 > 0:20:04This is a little dish I hope you'll enjoy enormously.
0:20:04 > 0:20:09That's my sweated labour. While they ate langoustines,
0:20:09 > 0:20:12I've actually been cooking!
0:20:12 > 0:20:17What I want to do is just re-cap on how this was cooked.
0:20:17 > 0:20:23A simple roast chicken on chopped shallots, onions and carrots, roasted in butter.
0:20:23 > 0:20:26Pour in the cider, cook for one hour,
0:20:26 > 0:20:34then put cored apples stuffed with walnuts and sultanas in the oven and put them round the chicken.
0:20:34 > 0:20:42Strain off all the liquid, mix in some double cream and butter and strain that over the sauce.
0:20:42 > 0:20:47And they haven't heard of this, even though it's a Brittany dish!
0:20:47 > 0:20:56Here, some fresh vegetables stewed with bacon, carrot, little turnips, lettuce and stuff like that.
0:20:56 > 0:21:01Done in butter and filled into the emptied shells of artichokes.
0:21:01 > 0:21:06So that's what I've done. Bon appetit!
0:21:06 > 0:21:10Tres bien. Je ne sais pas si c'est bon, mais ca sent bon.
0:21:10 > 0:21:17'He says, "It smells good, let's hope it tastes good!" Doubting Thomas!
0:21:17 > 0:21:22'It WAS a success, although they'd never heard of it!
0:21:22 > 0:21:24'We finished with tarte au pomme.
0:21:24 > 0:21:32'It wasn't a difficult lunch, just a harmonious melange of fresh produce and love. Yum! Yum!'
0:21:38 > 0:21:40C'est tres bon! Mmm!
0:21:43 > 0:21:45Tres bon! Vraiment tres bon.
0:21:45 > 0:21:48LAUGHTER
0:21:48 > 0:21:53# When you visit St Malo You have to see the sights
0:21:53 > 0:21:58# The old town in the morning And by night the harbour lights
0:21:58 > 0:22:03# It is famous for its vistas It is famous for its views
0:22:03 > 0:22:08# The brilliance of the colour The diversity of views
0:22:08 > 0:22:13# The vast fortifications And the picturesque old quays
0:22:13 > 0:22:18# With amazing panorama And the prospects such as these
0:22:18 > 0:22:22# You'd not credit they exist
0:22:22 > 0:22:28# Lost in all this bloody mist! #
0:22:28 > 0:22:33'That was the Nearly OK Chorale being very witty(!)
0:22:33 > 0:22:40'This little caff nestling in the cobbled streets of St Malo inspired me.
0:22:40 > 0:22:48'Jacques Yves and his dad are creating a little map of Brittany, the assiette de fruits de mer,
0:22:48 > 0:22:53'from lobsters to winkles, clams to crabs,
0:22:53 > 0:22:58'mussels to prawns, ashes to ashes, dust to dust.
0:22:58 > 0:23:05'But the sea urchin, that tastes like a moonbeam on a calm sea, is superb!
0:23:05 > 0:23:09'Expensive, but you could pick it from the shore.
0:23:09 > 0:23:16'Forget lobster, try cockles, winkles, mussels and clams and perhaps the odd crab or two.'
0:23:16 > 0:23:21There's a lot more to Brittany than sea food and pancakes.
0:23:21 > 0:23:25It wasn't always a rich tourist area.
0:23:25 > 0:23:30The real people eat humble things like this amazing dish today.
0:23:30 > 0:23:35It's like Lancashire Hot Pot or Ireland's boiled bacon and cabbage.
0:23:35 > 0:23:42It takes hours to do and we're far too busy to show it all properly.
0:23:42 > 0:23:45We're bound to have a little glass.
0:23:45 > 0:23:49You might have met Jacques Yves in Floyd On Fish.
0:23:49 > 0:23:54Jacques Yves, while we muck about with all of these things,
0:23:54 > 0:24:00you've got about two minutes to explain all about this dish.
0:24:00 > 0:24:02We've got to fill this.
0:24:02 > 0:24:05You watch all this. You can always find out.
0:24:05 > 0:24:08Turn to page 76 of my brilliant new book for the exact details.
0:24:08 > 0:24:13- Where does this come from? - It used to be an old farmer's dish,
0:24:13 > 0:24:17cooked by women in the fireplace,
0:24:17 > 0:24:21and it's supposed to be a very poor dish,
0:24:21 > 0:24:27because everything you need for that course is supposed to be at the farm.
0:24:27 > 0:24:32You tie that up. It's a bit boring.
0:24:32 > 0:24:37It's an old peasant dish, we're doing it very quickly.
0:24:37 > 0:24:43That's buckwheat flour, eggs, butter, cream and milk, made like a dumpling.
0:24:43 > 0:24:50Now, we have this brilliant piece of beef and bones of beef
0:24:50 > 0:24:55and we put those into simmering hot water. Can you see that?
0:24:55 > 0:24:59They go in there for about two and a half hours,
0:24:59 > 0:25:03to simmer very slowly for a rich juice.
0:25:03 > 0:25:07- Also... Out of the way, for Heaven's sake!- Sorry!
0:25:07 > 0:25:12Imagine that has simmered for two and a half hours.
0:25:12 > 0:25:18So we put in some onions - one, two, three, four onions.
0:25:18 > 0:25:23A couple of little turnips, a few carrots,
0:25:23 > 0:25:28and a few leeks and we let that simmer for about 20 minutes.
0:25:28 > 0:25:3620 minutes has passed - we then put in the cabbage, for which Brittany is famous.
0:25:36 > 0:25:39That was two and a half hours ago.
0:25:39 > 0:25:45At the same time, in this big boiling pot we've got water.
0:25:45 > 0:25:50We have this dumpling which we put in there, but we don't -
0:25:50 > 0:25:56we pass that to the director, who wouldn't get in the World Cup!
0:25:58 > 0:26:03- What about this?- Oh! I forgot to put the smoked bacon and sausages in!
0:26:03 > 0:26:06They go in for the last hour or so.
0:26:06 > 0:26:13At the same time, these dumplings have been cooked. Can you still see me?
0:26:13 > 0:26:17Let me show you what happens next.
0:26:17 > 0:26:25You have...these brilliant pieces of meat, cabbage and vegetables.
0:26:25 > 0:26:29Look at that - beautiful!
0:26:29 > 0:26:32There's the beef cooked.
0:26:32 > 0:26:38OK? There's the consomme you'll eat as a soup before the dish.
0:26:38 > 0:26:44There's the cabbage we added almost at the end of the cooking.
0:26:44 > 0:26:49There are the carrots - it's really rather good, isn't it?
0:26:49 > 0:26:57Now, go weed the garden, read cookery books, do your yoga and we'll dish it up to taste.
0:26:57 > 0:27:00Well, there you are.
0:27:00 > 0:27:03OK, long, loving pan across this -
0:27:03 > 0:27:08smoked bacon, rib of beef, smoked sausage, turnips,
0:27:08 > 0:27:13little carrots, cabbage and this splendid dumpling.
0:27:13 > 0:27:19It's typical in France - a long-cooked dish with simple ingredients.
0:27:19 > 0:27:24Why, in Britain, are we ashamed of what we do?
0:27:24 > 0:27:29Lancashire Hot Pot is exactly the same kind of thing.
0:27:29 > 0:27:32This is a peasant farmer's dish.
0:27:32 > 0:27:39Curiously, you do not eat this with cider or wine or beer, but with milk.
0:27:39 > 0:27:46I met Jacques Yves two years ago when this series Floyd On France was created.
0:27:46 > 0:27:53One night we were sipping our milk with nothing better to do on a cold night
0:27:53 > 0:27:57and we planned Floyd On France. Good night.
0:28:21 > 0:28:25Subtitles by BBC