0:00:03 > 0:00:07What I love about British food is that it's for everyday people.
0:00:08 > 0:00:11It's no-nonsense food that we can all understand.
0:00:13 > 0:00:15'So forget your pilafs and paellas,
0:00:15 > 0:00:18'tonight's all about the best of British food.'
0:00:18 > 0:00:20Bring it on.
0:00:20 > 0:00:24'Hugh Fearnley Whittingstall is a big champion of British food,
0:00:24 > 0:00:27'and passionate about classic British dishes.'
0:00:27 > 0:00:28Hey up, Hugh, welcome to my kitchen.
0:00:28 > 0:00:31'He's going to be cooking a great British roast with a difference...'
0:00:31 > 0:00:35I'm already starting to relax, Tom. Oh! No, I'm not.
0:00:35 > 0:00:37Ah! Hang on.
0:00:37 > 0:00:40'..to go up against my great British stew.'
0:00:40 > 0:00:43- I'm coming around.- Oh, look at that!
0:00:43 > 0:00:47'Oliver Peyton puts cured meats from Blighty under the spotlight.'
0:00:47 > 0:00:50- That's a monster.- So we just trim him up.- You sure it's a him?
0:00:50 > 0:00:52Can't you tell?
0:00:52 > 0:00:55'Our drinks expert, Joe Wadsack, brings us
0:00:55 > 0:00:57'a big surprise from his wine cellar.'
0:00:58 > 0:01:02This is a Chardonnay, but it was made in Fulham, in West London.
0:01:03 > 0:01:05'And then he will answer the big question -
0:01:05 > 0:01:10'whether my stew or Hugh's chicken is the best British dish.'
0:01:10 > 0:01:12Right, who won?
0:01:12 > 0:01:14I've still got a mouthful of dumpling and beef,
0:01:14 > 0:01:16if that's any help. I'm still eating that one.
0:01:17 > 0:01:20Food and drink, nothing makes me happier.
0:01:27 > 0:01:31'All across the country we have great quality produce crying out to
0:01:31 > 0:01:36'be made into fantastic, unfussy food.'
0:01:36 > 0:01:38- Hello there, chief.- Hi there.
0:01:38 > 0:01:40- How you doing?- Pretty good, thank you.- Good, good.
0:01:40 > 0:01:44I am after two chickens, but they've got to be posh.
0:01:44 > 0:01:48- They come with giblets, if you would like.- Yes, please. Definitely want the giblets.
0:01:48 > 0:01:50'I'm so proud of our heritage
0:01:50 > 0:01:55'and love nothing more than cooking great British dishes.'
0:01:55 > 0:01:56Cheers.
0:02:01 > 0:02:04Cheers, chief. It doesn't get more British than you, does it?
0:02:04 > 0:02:07Hugh Fearnley Whittingstall. Double-barrelled name.
0:02:07 > 0:02:10Is that what Britain's all about? Double-barrelled names.
0:02:10 > 0:02:13- Double-barrelled names.- Yes. - A mug of tea. And roast chicken.
0:02:13 > 0:02:16Well, roast chicken. That is the classic British dish.
0:02:16 > 0:02:19But, is it more British than beef stew
0:02:19 > 0:02:24- and dumplings?- Well, yes.- No, come on! Especially with this.
0:02:24 > 0:02:29- What is that you're going to be cooking with?- This is a very ancient British ingredient. Spelt.
0:02:29 > 0:02:32- Check out the grain.- OK.- You see?
0:02:32 > 0:02:35That's just been lightly polished to break into the husk a little bit,
0:02:35 > 0:02:39so that when you cook it, it absorbs the liquid really nicely,
0:02:39 > 0:02:40like a barley or a rice.
0:02:40 > 0:02:43- So this is your form of starch for your roast chicken.- Yes.
0:02:43 > 0:02:46Obviously, roast tatties would be classic. But...
0:02:46 > 0:02:49We chefs, we like to take a roast in a slightly different direction.
0:02:49 > 0:02:51And this works brilliantly.
0:02:51 > 0:02:53You still get a bit of that crispiness on the top
0:02:53 > 0:02:54and very tender underneath.
0:02:54 > 0:02:57- Well, you think that's going to give you the edge.- I do.
0:02:57 > 0:03:00Listen, get your battle apron on. I'll carry your mug of tea.
0:03:00 > 0:03:01Let's get cooking.
0:03:02 > 0:03:05'Hugh's classic roast chicken stuffed with his herby,
0:03:05 > 0:03:09'appley spelt mix is guaranteed to get the family round the table.
0:03:09 > 0:03:12'But will it be the dish of the day?
0:03:12 > 0:03:15'I think my slow-cooked stew with a special cut of beef
0:03:15 > 0:03:19'and those crispy dumplings will give him a run for his money.'
0:03:19 > 0:03:21So this short rib of beef has got
0:03:21 > 0:03:23that wonderful fibrous texture to it.
0:03:23 > 0:03:26As it cooks, it breaks down, gives it a wonderful texture,
0:03:26 > 0:03:28but also a little layer of fat that run through it.
0:03:28 > 0:03:29That's key, isn't it?
0:03:29 > 0:03:33It's so key to it. The flavour that will come from that is phenomenal.
0:03:33 > 0:03:37- You're looking quietly confident. - Well...- Actually, noisily confident.
0:03:37 > 0:03:40- Noisily confident. Making a lot of noise.- Looks good.
0:03:40 > 0:03:43Do you have lots of childhood memories of stew at home?
0:03:43 > 0:03:47Yes, my mum was a great stew cook. My gran was a dumpling fiend.
0:03:47 > 0:03:50- Your gran was a dumpling fiend?! - Yeah...- I love that.
0:03:50 > 0:03:52She sounds like a great girl.
0:03:52 > 0:03:56But also the roast was always a big thing for us.
0:03:56 > 0:03:59'The chicken I got Hugh was the poshest chicken I could find.
0:03:59 > 0:04:03'It's organic, free-range and it's been to a very good school.'
0:04:03 > 0:04:04That's important to me.
0:04:04 > 0:04:06I want to eat chicken that's lived outside, because
0:04:06 > 0:04:09they're pecking at the grass, they're eating the bugs and grubs.
0:04:09 > 0:04:12And that combines to give them a richer taste.
0:04:12 > 0:04:13So that helps create flavour,
0:04:13 > 0:04:16and then for extra flavour, what are you doing there?
0:04:16 > 0:04:19I'm rubbing a little bit of thyme on the bird.
0:04:19 > 0:04:23You can't see any thyme there, but, boy, will you smell it!
0:04:23 > 0:04:26- Oh, wow!- Isn't that amazing? - It's like...
0:04:26 > 0:04:29It's already thyme-scented chicken skin.
0:04:29 > 0:04:31That actually reminds me of when I was a kid.
0:04:31 > 0:04:33I'm going to the same with the bay leaves.
0:04:33 > 0:04:36- That's one of my favourite smells of all.- I absolutely love bay leaves.
0:04:36 > 0:04:38I'm going to be using bay leaves as well, actually.
0:04:38 > 0:04:40Some bay leaves going through with the beef.
0:04:42 > 0:04:45'An aromatherapy massage might be good for the birds,
0:04:45 > 0:04:49'but a good coating in flour, and a long hot sizzle, will push
0:04:49 > 0:04:52'the flavour of my beef right over the edge.'
0:04:52 > 0:04:55You've gone for really good colour on that, Tom.
0:04:55 > 0:04:57It's the most important part of this.
0:04:57 > 0:04:59It's all getting as much flavour as we can into one pot,
0:04:59 > 0:05:02- and that's what it's all about. - Lovely.
0:05:02 > 0:05:05So if you could only eat one roast for the rest of your life,
0:05:05 > 0:05:07what would you choose?
0:05:07 > 0:05:09I think it would have to be my own home-reared chickens.
0:05:09 > 0:05:13For us, as a family, that's the most special thing - when we roast one of our own chickens.
0:05:13 > 0:05:16But this is a good free-range bird that you can get in a good butcher.
0:05:16 > 0:05:19And the great thing about getting your bird from the butcher,
0:05:19 > 0:05:21rather than the supermarket, is you'll always get the giblets.
0:05:21 > 0:05:24The heart and liver, I'm going to pop that inside the bird.
0:05:24 > 0:05:27That's going to be a little chef's perk when we serve up the dish.
0:05:27 > 0:05:31- You're talking it up quite a lot. - Of course. Not that I have to.
0:05:31 > 0:05:32When you've got good produce,
0:05:32 > 0:05:34as you know, you don't have to do a whole lot to it.
0:05:34 > 0:05:39No. The hard work is done by the farmers, not by you.
0:05:39 > 0:05:43Well, a little bit of hard work, Tom. I am going to get some oil on it.
0:05:43 > 0:05:47- And my chicken is ready for the oven. - That's it?- Yeah.- That easy.
0:05:47 > 0:05:50- Can I pop this in?- Yeah, stick it in.
0:05:51 > 0:05:54'Hugh's well oiled chicken stuffed with thyme and bay
0:05:54 > 0:05:57'goes in at 210 degrees for about 20 minutes.
0:05:57 > 0:06:01'And he's put it on its side to keep the breast moist.
0:06:02 > 0:06:05'I've swapped the beef for carrots and onions.
0:06:05 > 0:06:08'More browning, even more big flavour.'
0:06:08 > 0:06:10So I'm already starting to relax, Tom,
0:06:10 > 0:06:12- because my chicken is in the oven. - Good man.- Oh!
0:06:12 > 0:06:15No, I'm not. Ah! Hang on.
0:06:15 > 0:06:19- What have you forgot?- There I was going on about wasting nothing.
0:06:19 > 0:06:23- Oh! It's already quite hot. - You all right?- Just.
0:06:23 > 0:06:25- I forgot...- Mind your fingers.
0:06:25 > 0:06:28- Liver.- That goes in, the heart goes in.
0:06:28 > 0:06:30I'll get the oven door for you, don't you worry.
0:06:32 > 0:06:36'Relax? One massage too many and he's left the best bit behind.
0:06:36 > 0:06:41'The spelt should calm him down. Lots of stirring, like a simple risotto.'
0:06:43 > 0:06:46Are you all right there, chief? Knife throwing as well.
0:06:46 > 0:06:50I do like to gently brown the knife in the pan after I've used it
0:06:50 > 0:06:52to slice... Otherwise, you don't get enough flavour
0:06:52 > 0:06:55on your knife, do you, if you don't brown it?
0:06:55 > 0:06:57TOM LAUGHS
0:06:57 > 0:07:02OK, now I am making a muslin bag here, of some spices that
0:07:02 > 0:07:06come from the dark side of life. This is...cloves.
0:07:06 > 0:07:09Come round here, have a little smell of that cinnamon.
0:07:09 > 0:07:12And then the last one, star anise.
0:07:12 > 0:07:16It goes so well with beef, doesn't it? It's absolutely incredible.
0:07:16 > 0:07:19And because it's dark... If you look at those, they're dark things.
0:07:19 > 0:07:22That's dark, that's dark. The bottom of this pan is dark.
0:07:22 > 0:07:25- You're in touch with your dark side. - I am in touch with my dark side.
0:07:25 > 0:07:28We need you on the other side with your chicken.
0:07:28 > 0:07:32- How is your chicken, by the way? - Making me nervous now.
0:07:32 > 0:07:33Ah, it's colouring up very nicely,
0:07:33 > 0:07:36but it's another five minutes before I turn it round.
0:07:36 > 0:07:38'Just keeping him on his toes.
0:07:40 > 0:07:43'So Hugh's spelt goes into a pan of gently browned onions,
0:07:43 > 0:07:45'with a good glug of oil,
0:07:45 > 0:07:48'stirring well to make sure all those grains get a good coating.
0:07:48 > 0:07:51'And then in goes warm chicken stock.
0:07:51 > 0:07:53'And that's him done... for the moment.'
0:07:53 > 0:07:56Here you are, you can give us a hand.
0:07:56 > 0:07:58Don't sabotage it as it's a competition.
0:07:58 > 0:08:02What I want you to do is peel those apples for me. Bramley apples.
0:08:02 > 0:08:06- Oh, yes.- Let's see if you can get all of the peel off in one piece.
0:08:06 > 0:08:09'Bramleys are great apples, only grown here in Britain.
0:08:09 > 0:08:13'You usually associate them with pork, but I think they give
0:08:13 > 0:08:17'a wonderful acidity to my robust stew, with its big flavours.'
0:08:17 > 0:08:22- Look at that, Tom. I've done a whole one. No broken bits there.- Well done.
0:08:22 > 0:08:24Two perfectly peeled Bramleys.
0:08:24 > 0:08:28'The veg goes back in the pan with the herbs, spices and beef.
0:08:28 > 0:08:31'My hard work is almost done, and I reckon it will pay off nicely
0:08:31 > 0:08:34'when the knives and forks come out.
0:08:34 > 0:08:38'Finally, some stock and a whole bottle of good British ale,
0:08:38 > 0:08:39'my favourite.'
0:08:39 > 0:08:43We're going to reduce it down just a little, and then...
0:08:43 > 0:08:46the Bramley apples, and then we're going to stick it in the oven.
0:08:46 > 0:08:47Lid...
0:08:48 > 0:08:51I almost did a you. I forgot something.
0:08:51 > 0:08:53- Bay leaf.- Bay leaf.
0:08:53 > 0:08:56- Never forget your bay leaf. - Never forget the bay leaves.
0:08:56 > 0:08:59Lid on. Then I'm going to stick it in the oven.
0:08:59 > 0:09:02140, 150 degrees.
0:09:02 > 0:09:04For about three hours.
0:09:04 > 0:09:08'Using beer, like in that casserole, is something I do a lot in cooking.'
0:09:08 > 0:09:10And beer and food matching, for me,
0:09:10 > 0:09:12is something that is absolutely fantastic.
0:09:12 > 0:09:13And even better,
0:09:13 > 0:09:16there's been an explosion in the popularity of microbreweries in
0:09:16 > 0:09:20this country, to satisfy beer lovers like myself and chef Andy Bates.
0:09:25 > 0:09:27For hundreds of years back-room breweries turned out
0:09:27 > 0:09:30distinctive local drinks for the local drinker.
0:09:31 > 0:09:34But when giant corporations took over in the '70s and '80s,
0:09:34 > 0:09:36everything changed.
0:09:39 > 0:09:42Drinkers then found themselves faced with the same, bland, disappointing
0:09:42 > 0:09:46looky-likey, mass-produced lagers and bitters in every boozer.
0:09:49 > 0:09:51'But there's a new wave of artisan breweries
0:09:51 > 0:09:53'making a splash at beer festivals across the country.
0:09:55 > 0:09:57'These microbreweries claim to be pouring flavour
0:09:57 > 0:09:59'back into the beer by the barrel load.
0:10:02 > 0:10:03'I want to know whether it's worth it,
0:10:03 > 0:10:06'and I've come to Somerset where Brett Ellis has taken
0:10:06 > 0:10:10'local to the extreme, by using seasonal fruits in the brew.'
0:10:12 > 0:10:15- So obviously we're foraging in a hedgerow.- Yeah.
0:10:15 > 0:10:16What kinds of things are we likely to find?
0:10:16 > 0:10:20So, we're likely to find blackberries in this area, sloes,
0:10:20 > 0:10:23elderberries. I can see some from here.
0:10:23 > 0:10:26And all these ones are going to be going into beer we call Redwood.
0:10:26 > 0:10:29This kind of brewing just totally sets you apart
0:10:29 > 0:10:31- from mass production, doesn't it? - It really does.
0:10:31 > 0:10:36For example, this autumnal beer is going to be different this year,
0:10:36 > 0:10:38as it's going to be different next year.
0:10:38 > 0:10:41Let's showcase that and celebrate seasonality,
0:10:41 > 0:10:44rather than try to just make the same exact beer
0:10:44 > 0:10:46every day, day in, day out.
0:10:48 > 0:10:52'It turns out Brett has been using all sorts of locally foraged fruits,
0:10:52 > 0:10:54'and it doesn't end there.
0:10:54 > 0:10:59'After brewing, owner Andy Cooper fine tunes the beer even further.
0:10:59 > 0:11:03'But does it add up to something I want to drink?'
0:11:03 > 0:11:06What we've got here is one of the beers
0:11:06 > 0:11:09we make from all these oak barrels around us.
0:11:09 > 0:11:13It's all about the blending. So this beer here is all the same base beer.
0:11:13 > 0:11:16We could have brewed it all on one day, but then we've aged it
0:11:16 > 0:11:20in different barrels to bring out different nuances and characters.
0:11:20 > 0:11:23So this is about a dozen barrels' worth,
0:11:23 > 0:11:26all brought together in one glass, really.
0:11:29 > 0:11:32That's very nice. So, quite chocolaty, I'm finding that one.
0:11:32 > 0:11:34Mmm-hmm. So a bit more complexity.
0:11:34 > 0:11:37You get the initial chocolaty notes and some vanilla.
0:11:37 > 0:11:39And then it brings in some of the more tart
0:11:39 > 0:11:43and cherry characters as it...as you go further back in the palate.
0:11:43 > 0:11:47I get the cherry at the end. But yet again, just so smooth!
0:11:47 > 0:11:50Really, really smooth, very drinkable beers.
0:11:51 > 0:11:54'The recent explosion in microbrewing in the UK means we now
0:11:54 > 0:11:58'have more breweries per capita than any other country in the world.
0:11:59 > 0:12:01'And if it's flavour you're after,
0:12:01 > 0:12:05'and this brewery is anything to go by, that's got to be a good thing.'
0:12:10 > 0:12:12CLATTERING
0:12:12 > 0:12:14- Here that noise?- Yes.- Yes,
0:12:14 > 0:12:17this is Joe. Joe, Hugh. Hugh, Joe.
0:12:17 > 0:12:20- Grand pleasure.- Sight for sore eyes. - This is your time of day, chief.
0:12:20 > 0:12:23While I'm still sober, I'd better crack on with my chicken.
0:12:23 > 0:12:26I've got some apple too, but this is a little bit different from your Bramley.
0:12:26 > 0:12:28This is dried apple.
0:12:28 > 0:12:30It's got that almost sherbety fizz about it,
0:12:30 > 0:12:32that concentrated apple taste.
0:12:32 > 0:12:35- I just want a few little bits of that...- Love it.- ..to cut through
0:12:35 > 0:12:38the creaminess of the spelt and the richness of the chicken.
0:12:38 > 0:12:40Is this not something you've just added in last minute
0:12:40 > 0:12:42because you've seen I've put Bramley apple in mine?
0:12:42 > 0:12:46- It was always part of the plan.- Oh, was it? OK. It's like double apple.
0:12:46 > 0:12:49That's right, isn't it? Exactly that. Double apple.
0:12:49 > 0:12:53So I'm really seasoning up my spelt now. Plenty of salt and pepper.
0:12:53 > 0:12:57In goes the apple, just roughly chopped. You don't need a lot of it.
0:12:57 > 0:12:59You just want the odd little flavour bomb,
0:12:59 > 0:13:02and finally again, just for a little bit of fruity edge, some lemon zest.
0:13:02 > 0:13:05- All delicious.- Starting to sound quite fun, isn't it?
0:13:05 > 0:13:07- Sounding pretty good.- Not massively British, though, is it?
0:13:07 > 0:13:09Of course it is, apart from the lemon.
0:13:09 > 0:13:11Trying to curry favour with the judge.
0:13:11 > 0:13:13And just a squeeze of the juice,
0:13:13 > 0:13:15making sure the pips don't go in. And now a good moment
0:13:15 > 0:13:19- maybe to give this a little taste, just to make sure...- Yeah, yeah.
0:13:19 > 0:13:20No, no, no, no!
0:13:20 > 0:13:22We can't say a good moment to give little taste
0:13:22 > 0:13:25- and then not let everyone else have a taste.- Don't leave me out.
0:13:25 > 0:13:28- You wait until the very end. - Joe, I tried, I'm sorry, mate.
0:13:28 > 0:13:31- I'm trying.- Look at that, Hugh, that is the saddest look in the world.
0:13:31 > 0:13:34- An empty spoon.- An empty spoon. - Your time will come.
0:13:36 > 0:13:40'That spelt stuffing smells so good, and there's loads of it,
0:13:40 > 0:13:43'all around the bird to absorb the lovely juices,
0:13:43 > 0:13:45'and topped up with stock to stop it sticking
0:13:45 > 0:13:49'when it goes back in the oven at 180 degrees.'
0:13:49 > 0:13:53- How many people do you reckon that would feed?- Six, easy.- Six people.
0:13:53 > 0:13:57Although, of course, there are only two drumsticks, two thighs
0:13:57 > 0:13:59and two wings.
0:13:59 > 0:14:02And as I require one of each of those things, there will be a fight.
0:14:02 > 0:14:06That's going back in the oven, and in about 45 minutes' time that
0:14:06 > 0:14:10breast will be golden and we can eat.
0:14:10 > 0:14:13- Lovely.- Right, Joe, are we going to get a drink?- You are indeed.
0:14:13 > 0:14:16- What's happening?- Oh, I can't wait.- This is different.
0:14:16 > 0:14:19"Oh, I can't wait," Hugh mutters under his breath. "Oh, I can't wait."
0:14:19 > 0:14:22- He's been cooking his chicken... - I've earned this!- This is different.
0:14:22 > 0:14:26This is something that's a little bit left beam, from the side.
0:14:26 > 0:14:29This is a Chardonnay, but it was made in Fulham.
0:14:29 > 0:14:32- No!- It was made in Fulham, opposite my old local, The Atlas.
0:14:32 > 0:14:34- SW6 on the label.- SW6...
0:14:34 > 0:14:37"London Cru, European Community wine."
0:14:37 > 0:14:41- Where are the grapes from? - The grapes are from the Roussillon, the South of France.
0:14:41 > 0:14:45What this guy has done is actually found perfect fruit in various
0:14:45 > 0:14:49countries around Europe, put them into boxes, carefully, temperature controlled,
0:14:49 > 0:14:52had them tramped up and made here. Now, it sounds an odd thing to do,
0:14:52 > 0:14:55but think about it like a wine brewery.
0:14:55 > 0:14:59If you have your local brewery, they're buying hops from Washington State,
0:14:59 > 0:15:02from New Zealand, from wherever, the barley from Eastern Europe.
0:15:02 > 0:15:04The ingredients aren't from here, but the brewery is.
0:15:04 > 0:15:07It's a sense of community. It's something people can get involved with.
0:15:07 > 0:15:10And I think this particular winery, and the guy, Gavin Monery,
0:15:10 > 0:15:13- world-class Australian winemaker... - It smells quite Aussie.
0:15:13 > 0:15:17- It does. Very fresh, isn't it? - It's got a lovely perfume.
0:15:17 > 0:15:20It's a serious Chardonnay. This is 15 quid.
0:15:20 > 0:15:23This is more expensive than most of the wines I'd show you.
0:15:23 > 0:15:26But I think it's a lovely drink. It's got lovely acidity.
0:15:26 > 0:15:27The wine will age very well.
0:15:27 > 0:15:30For 15 quid, I think that any wine from France, made from Chardonnay,
0:15:30 > 0:15:32would be of this quality or possibly even less.
0:15:32 > 0:15:34I think this is a very nice job.
0:15:34 > 0:15:37It's fantastic this is a London wine. The flavours are stunning.
0:15:37 > 0:15:39At the front, it's really big and powerful
0:15:39 > 0:15:41and then it kind of fades out. It's very clean.
0:15:41 > 0:15:44It's absolutely delicious. And I'll be honest with you.
0:15:44 > 0:15:48This has got me thinking. That's a British wine.
0:15:48 > 0:15:50I have something in my pantry. Bear with me.
0:15:50 > 0:15:54- Something in his pantry? - Something in my pantry. - The pantry moments are quite scary!
0:15:54 > 0:15:56- Some nibbles to go with the wine, perhaps.- Yeah...
0:15:56 > 0:16:00- English peanuts.- Yes...- Well, listen. What goes well with wine, gentlemen?
0:16:00 > 0:16:03- It's a wine and cheese party. - It's a wine and cheese party,
0:16:03 > 0:16:05but it's a cheese party with a difference.
0:16:05 > 0:16:07Now,
0:16:07 > 0:16:09some of these are British,
0:16:09 > 0:16:12some of these are French.
0:16:12 > 0:16:14I would like you guys to get in there,
0:16:14 > 0:16:16have a taste of the soft, have a taste of the hard,
0:16:16 > 0:16:18taste of the blue and a taste of the goat.
0:16:18 > 0:16:21And tell me which one you think is the best.
0:16:22 > 0:16:24OK, Hugh.
0:16:24 > 0:16:27- Very full flavour.- Full flavour.
0:16:27 > 0:16:31- More characterful on the inside. - Stinkier!- Much stinkier.- Oh, wow.
0:16:31 > 0:16:34That's interesting. The goats are very close to each other.
0:16:34 > 0:16:37- That's lovely, isn't it? - Really nice.- OK.
0:16:37 > 0:16:40- Hugh, tell me which one you prefer out of these ones.- Just point to it.
0:16:40 > 0:16:43It's actually very close. But I'm going for this one.
0:16:43 > 0:16:44OK. Joe?
0:16:44 > 0:16:47- Just for the flavour bomb, I'm going for this one.- OK.
0:16:47 > 0:16:50One-all to each continent. This one.
0:16:50 > 0:16:53- For me, no contest, it's got to be this one.- OK.
0:16:53 > 0:16:56- I've decided I want that one. - Fair enough. Blue cheeses.
0:16:56 > 0:16:58Who's going for which of blues?
0:16:58 > 0:17:01- I like them both a lot, but that's the one for me.- No contest, actually.
0:17:01 > 0:17:03I think that's a fantastic cheese, that one.
0:17:03 > 0:17:05OK, and then goats, finally.
0:17:07 > 0:17:11- This tastes lusher, more creamy. I think I'll go for that.- Me too. - OK.
0:17:11 > 0:17:15- So this is a Tunworth, this is English.- Love it.- Well done.
0:17:15 > 0:17:19- You went for French. This is Keen's. Well done, Hugh.- Love it.
0:17:19 > 0:17:21- And this one is Salers. - So we were split
0:17:21 > 0:17:24- on the first two.- France, England.
0:17:24 > 0:17:26Cheeses here.
0:17:26 > 0:17:30Blue, you both voted for the French one. This is Koloria.
0:17:30 > 0:17:34So now, the French are in the lead. So you both voted for this one.
0:17:34 > 0:17:38This is the French goat's cheese, guys. I'm really sorry. This is Sainte-Maure.
0:17:38 > 0:17:40- They are good at it.- So that's it.
0:17:40 > 0:17:43The French are cheese winners...on today.
0:17:43 > 0:17:45And you went French all the way, my friend.
0:17:45 > 0:17:46At least you've gone for an English white.
0:17:46 > 0:17:49- Well, maybe with French grapes. - Oh, dear.
0:17:49 > 0:17:52JOE LAUGHS
0:17:52 > 0:17:54- Nice wine, Joe.- Can we hang onto that?- Yes, you look after that.
0:17:54 > 0:17:57- I'll see you guys when dinner is ready.- Won't be long.
0:17:57 > 0:17:59I've got to make my dumplings yet.
0:17:59 > 0:18:02- That doesn't take long, though, does it?- Classic suet dumplings for me.
0:18:05 > 0:18:10'Equal parts breadcrumbs, suet and self-raising flour,
0:18:10 > 0:18:12'with a little splash of milk and beaten egg
0:18:12 > 0:18:16'and some chopped parsley. Nothing too posh here.
0:18:16 > 0:18:19'Just get right in there and bring it all together.'
0:18:19 > 0:18:22- Lovely to see you doing that with your hands, Tom.- Yeah.
0:18:22 > 0:18:24Because it's a bit like making a scone.
0:18:24 > 0:18:26You don't want to work that dough too much, do you?
0:18:26 > 0:18:28- Making a what?- Sc-oh-ne.
0:18:28 > 0:18:29HUGH LAUGHS
0:18:29 > 0:18:32- That's what I thought you said? - Sc-ohh-ne.
0:18:32 > 0:18:33TOM LAUGHS
0:18:33 > 0:18:36Right, my dumplings are rolled.
0:18:36 > 0:18:38Going to stick them into me pot.
0:18:38 > 0:18:42This has been cooking for about three hours. OK.
0:18:42 > 0:18:44I'm coming round.
0:18:44 > 0:18:47- Oh, look at that! - It looks stunning, Tom.
0:18:47 > 0:18:50- I'm going to stick...- Smells incredible.- ..these dumplings in.
0:18:50 > 0:18:54You can see the apple. They've still stayed the shape.
0:18:54 > 0:18:56It's holding on the top of the dish, and it looks really great.
0:18:56 > 0:19:00It's almost like a kind of relish next to the stew.
0:19:00 > 0:19:03It's a hot apple relish. I like that, I like that.
0:19:03 > 0:19:08Right, lid back on. Going to steam it in the oven now for another 20 minutes.
0:19:08 > 0:19:11And then I can get it nice and crispy after that.
0:19:13 > 0:19:17'So British cheeses are still in the wings for Hugh and Joe.
0:19:17 > 0:19:20'But there are other continental delicacies
0:19:20 > 0:19:22'that we Brits are having a go at.
0:19:22 > 0:19:25'Oliver Peyton goes to find out more.'
0:19:29 > 0:19:31'I'm here in Cornwall to find out
0:19:31 > 0:19:34whether it's true that Fiona and Richard Harding make
0:19:34 > 0:19:38'charcuterie to rival that of our Continental cousins.
0:19:39 > 0:19:44'Fiona is at the front-end of the process, looking after eight Lop pigs -
0:19:44 > 0:19:47'a British breed prized for their charcuterie.'
0:19:47 > 0:19:49We name all the pigs that you keep for breeding.
0:19:49 > 0:19:53We have Abbie, who is one of our breeding sows.
0:19:53 > 0:19:55This is her fifth set of piglets.
0:19:55 > 0:19:58And, as you can see, time for her to be weaned.
0:19:58 > 0:20:00And we'll get her back up with her new boyfriend
0:20:00 > 0:20:04so that she can start her hard work of producing the next lot of piglets.
0:20:04 > 0:20:07- Is she a bit of a flirt, then? - She's a terrible flirt.
0:20:07 > 0:20:09She was actually destined... Oh, well, look at her.
0:20:09 > 0:20:12She was destined to go to the abattoir, hence the name Abbie.
0:20:12 > 0:20:16But never name a pig that you're going to send to the abattoir.
0:20:16 > 0:20:21- Why are Lops so prized?- For charcuterie, they are an ideal pig.
0:20:21 > 0:20:22They are slow growing,
0:20:22 > 0:20:25and that means that they develop a lovely layer of back fat.
0:20:25 > 0:20:29In terms of flavour, that fat is just amazing.
0:20:30 > 0:20:33'Producing the best quality charcuterie here in Britain
0:20:33 > 0:20:37'is why Fiona and Richard gave up their city jobs.
0:20:37 > 0:20:39'They now make a whole range of cured meats,
0:20:39 > 0:20:42'but I'm interested in their West Country salami,
0:20:42 > 0:20:44'which is made with cider and seaweed...obviously(!)'
0:20:47 > 0:20:50It's spaghetti seaweed, and that is harvested off the coast of Cornwall.
0:20:50 > 0:20:53- That packs a punch. - Yes, it does when it's raw.
0:20:53 > 0:20:56But by the time it has soaked, it does soften down the flavour.
0:20:56 > 0:20:59But I think...it tastes of the sea.
0:20:59 > 0:21:01'This mixture cures the meat,
0:21:01 > 0:21:03'making it safe to eat without cooking.'
0:21:03 > 0:21:07- It's essentially a bacterial marinade.- Yes, absolutely.
0:21:07 > 0:21:10Who doesn't love a bacterial marinade?
0:21:10 > 0:21:12THEY LAUGH
0:21:12 > 0:21:15'Once the meat is marinated, we add the Lop pig fat, which is
0:21:15 > 0:21:17'the key British ingredient to great flavour.'
0:21:19 > 0:21:23I don't even understand why it's not seen as a British thing.
0:21:23 > 0:21:24I guess it's cultural.
0:21:24 > 0:21:27We've traditionally had the boiled hams,
0:21:27 > 0:21:30we've had the traditional sausages, gammons, bacon.
0:21:30 > 0:21:33And the idea of fermented or air-dried
0:21:33 > 0:21:35is relatively new to the UK,
0:21:35 > 0:21:38but it's growing incredibly quickly.
0:21:40 > 0:21:44'But salami's not salami until it looks like a sausage.'
0:21:44 > 0:21:45- Whoa! - THEY LAUGH
0:21:45 > 0:21:46There you go.
0:21:46 > 0:21:48Almost lost my sausage.
0:21:48 > 0:21:49Too fast, too fast, knot.
0:21:49 > 0:21:51So that's quite a long one.
0:21:51 > 0:21:52Yes, that is quite a long one.
0:21:54 > 0:21:55There you go.
0:21:55 > 0:21:58Hey-hey! Look at that.
0:21:58 > 0:21:59That's a monster.
0:21:59 > 0:22:00So, just trim him up.
0:22:00 > 0:22:03Trim him up. You sure it's a him?
0:22:03 > 0:22:04- Yeah. Oh, definitely. - HE LAUGHS
0:22:04 > 0:22:06Can't you tell?
0:22:06 > 0:22:09'All good salamis need high temperatures
0:22:09 > 0:22:11'and low humidity to dry cure.'
0:22:13 > 0:22:14See you in three weeks.
0:22:19 > 0:22:21And here are some of the meats they make,
0:22:21 > 0:22:23little British masterpieces.
0:22:23 > 0:22:27They look the part, but what will they taste like?
0:22:27 > 0:22:30- Are we going to try any? - Yeah, let's get stuck in.
0:22:30 > 0:22:32Let's go straight for the one that is quintessentially Cornish,
0:22:32 > 0:22:35- which is the seaweed and cider.- Mmm!
0:22:36 > 0:22:37The fat on that...
0:22:37 > 0:22:40The flavour on that is absolutely tremendous.
0:22:40 > 0:22:42I mean, if I hadn't known this,
0:22:42 > 0:22:44I never would have said this was British.
0:22:44 > 0:22:46Well, we are now beginning to produce
0:22:46 > 0:22:48some lovely cured meats in this country.
0:22:49 > 0:22:51It's really worked.
0:22:51 > 0:22:54Those prized pigs and local British ingredients have produced some
0:22:54 > 0:22:58gorgeous cured meats that certainly rival those from overseas.
0:23:03 > 0:23:07Right, chief. You ready for this? Those dumplings, look at them.
0:23:07 > 0:23:10- They've been steamed.- That's impressive. They've doubled in size.
0:23:10 > 0:23:13Doubled in size, and they've still stayed the same shape.
0:23:13 > 0:23:14So into that...
0:23:14 > 0:23:17- A little bit of rapeseed oil. - Lovely.- Brush...
0:23:17 > 0:23:21And all I'm going to do is dab it on the top.
0:23:21 > 0:23:23That's a lovely finishing touch, actually.
0:23:23 > 0:23:25Yeah, it's really nice. And a little pinch of salt on top.
0:23:25 > 0:23:27That already looks good to go,
0:23:27 > 0:23:29but you're going to make it even more delicious.
0:23:29 > 0:23:31Even more delicious, by sticking them back...
0:23:31 > 0:23:33I'm going to whack them under a hot grill. How's your chicken?
0:23:33 > 0:23:35It looks all right in there.
0:23:35 > 0:23:37It's a good colour. I think we're nearly there.
0:23:37 > 0:23:39- I think we'll be ready about the same time, Tom.- All right.
0:23:39 > 0:23:41- I'll stick that in here. - Yeah. I'm minutes away.
0:23:41 > 0:23:44You do the first watch, I'll finish my wine. We'll swap.
0:23:47 > 0:23:51'So with a little dish of winter veg to add colour and freshness,
0:23:51 > 0:23:52'we're ready to go.'
0:23:53 > 0:23:55There we go. There should be a fanfare.
0:23:55 > 0:23:58There should be people playing trumpets
0:23:58 > 0:24:02and a red carpet from there to here as that arrived.
0:24:02 > 0:24:04I'm just going to... CHICKEN CRUNCHES
0:24:04 > 0:24:06..separate that, look. That's nicely cooked.
0:24:06 > 0:24:07See, the noise of that, did you hear that,
0:24:07 > 0:24:09actually, as he pulled it away?
0:24:09 > 0:24:12- See how tender that leg is. - That crunch, that little snap.
0:24:12 > 0:24:17'Look at that chicken. Perfectly cooked, perfectly moist,
0:24:17 > 0:24:21'and all that crispy, fruity spelt. I can't wait to tuck in.
0:24:21 > 0:24:23'But what about my dumplings,
0:24:23 > 0:24:27'cushioned against those gorgeous chunks of beef and carrot?
0:24:27 > 0:24:29'The best stew ever!'
0:24:29 > 0:24:32That looks gorgeous.
0:24:32 > 0:24:33You talked about the dark side earlier,
0:24:33 > 0:24:36and that's the dark side of flavour. That's beautiful.
0:24:36 > 0:24:38It's a bowl from the dark side, we like that.
0:24:38 > 0:24:42And I have to be honest, that looks lush as well.
0:24:42 > 0:24:44So what's Joe chosen for us to drink?
0:24:44 > 0:24:49And the big question, which great British dish will claim the crown?
0:24:49 > 0:24:51- We'll try the chicken first, I think.- OK.
0:24:51 > 0:24:54- We're going to try the chicken first.- So make sure...
0:24:54 > 0:24:56you get a bit of the crispy.
0:24:56 > 0:24:58See, I've just gone straight for the breast.
0:25:00 > 0:25:03There's roast chicken and there's roast chicken, isn't there?
0:25:03 > 0:25:06It's much better than some barn-reared, accelerated chicken
0:25:06 > 0:25:07out of a supermarket. This is lovely.
0:25:07 > 0:25:09- And the flavours are amazing. - That spelt...
0:25:11 > 0:25:12..is stunning. Isn't it?
0:25:12 > 0:25:14I have to be honest with you, I think it's phenomenal.
0:25:14 > 0:25:17Aw, thank you! I'm glad you like it, Tom.
0:25:17 > 0:25:19I was thinking, "Oh, this is going to be a bit dodge,"
0:25:19 > 0:25:21but that is so full of flavour. It's delicious.
0:25:21 > 0:25:24And the crispy bits on top, texture. It's all about texture. Beautiful.
0:25:24 > 0:25:26I've got a little beer for you guys.
0:25:26 > 0:25:28I thought, because of the best of British theme,
0:25:28 > 0:25:31I'd go for two really traditional kind of cornerstone beers
0:25:31 > 0:25:34of the English beer industry. This is Worthington's White Shield,
0:25:34 > 0:25:37and it's the beer that pretty much defines Burton-on-Trent,
0:25:37 > 0:25:39which is the Mecca of brewing in the Midlands.
0:25:39 > 0:25:42It's bottle conditioned, so there's actually yeast in the beer.
0:25:42 > 0:25:44The beer continues to get better in the bottle.
0:25:44 > 0:25:46There's a depth there, isn't there? A real malty depth.
0:25:46 > 0:25:49It's got a malty, profound depth, but it's fresh.
0:25:49 > 0:25:51Couldn't drink loads, could you? That's quite full-on. Very rich.
0:25:51 > 0:25:53- It's quite strong, powerful.- Yes.
0:25:53 > 0:25:55Actually goes quite nicely with the spelt, doesn't it?
0:25:55 > 0:25:57- Yeah, absolutely.- A toasty note.
0:25:57 > 0:25:59It's not supposed to be a necking bitter,
0:25:59 > 0:26:01it's a beer to consider, ponder in front of a fire.
0:26:01 > 0:26:04- So how much is that a bottle, Joe? - About £2, a little bit less.
0:26:04 > 0:26:07- It does vary a bit, but... - Lovely beer.
0:26:07 > 0:26:10- I have to say, I can't wait any more, Tom.- Come on.
0:26:10 > 0:26:12- Let's see.- Pass them down the line.
0:26:12 > 0:26:14- Lovely.- There we go, chief.
0:26:14 > 0:26:16That looks so serious.
0:26:16 > 0:26:22- The beef is so tender. - Oh, my God.- The onion...
0:26:22 > 0:26:25The dumpling's gorgeous. And I love that crispy top.
0:26:25 > 0:26:26That's knockout. Beautiful dish.
0:26:26 > 0:26:28Its about texture, same as the spelt.
0:26:28 > 0:26:30You want those little crispy bits.
0:26:30 > 0:26:32The same on the dumpling and on the spelt.
0:26:32 > 0:26:35- It's mega, is what it is. It's mega.- Mega!
0:26:35 > 0:26:38- A real depth of flavour there, Tom. - Now that, Tom, is a beef stew.
0:26:38 > 0:26:42- What's this one?- This is another great beer from a great brewery.
0:26:42 > 0:26:45It's called 1845, and it's a darker beer, you can see that.
0:26:45 > 0:26:47It's maltier, it's got an amber colour,
0:26:47 > 0:26:52it's got more of a dark, fruitcakey, beefy richness to it.
0:26:52 > 0:26:54It's actually got quite spicy undertones to it.
0:26:54 > 0:26:56It goes very well with the star anise, cinnamon
0:26:56 > 0:26:58and cloves that are in the dish. It goes really well.
0:26:58 > 0:27:00They're delicious. I've chosen a couple of beers
0:27:00 > 0:27:03that are widely available, but if you want something
0:27:03 > 0:27:04a bit kookier, maybe craftier,
0:27:04 > 0:27:06I've put some things on the Food And Drink website.
0:27:06 > 0:27:07All the information's on there.
0:27:07 > 0:27:11And if you go to bbc.co.uk/foodanddrink,
0:27:11 > 0:27:15you'll find the details of all our Great British Grub.
0:27:15 > 0:27:16Right. Who won?
0:27:18 > 0:27:20I've still got a mouthful of dumpling and beef,
0:27:20 > 0:27:23if that's any help. I'm still eating that one.
0:27:23 > 0:27:25What's your last mouthful, Hugh?
0:27:25 > 0:27:26Dumpling and beef.
0:27:26 > 0:27:28- A-ha!- My last mouthful?
0:27:28 > 0:27:30Dumpling and beef. Now...
0:27:31 > 0:27:33I think, Hugh, that is one of the nicest roast chickens
0:27:33 > 0:27:36I have ever eaten, but there was a little secret weapon, I think,
0:27:36 > 0:27:40in Tom's dish, and that is, I am a sucker for beef and carrots.
0:27:40 > 0:27:43The cook that you put on the carrots, the colour,
0:27:43 > 0:27:45the sweetness of the carrots...
0:27:45 > 0:27:47my knees wobbled. It's delicious, Hugh,
0:27:47 > 0:27:48but I have to give it to Tom today.
0:27:48 > 0:27:50Carrots, beef and dumplings?
0:27:50 > 0:27:54- The best of British. - It was outstanding.
0:27:57 > 0:27:59Never let it be said that us Brits can't cook.
0:27:59 > 0:28:02Our ingredients are produced with passion,
0:28:02 > 0:28:06our food is tasty and timeless, and above all, we should enjoy it,
0:28:06 > 0:28:08because that's what makes it amazing.
0:28:08 > 0:28:09- Well done, chaps. - I'll drink to that.
0:28:09 > 0:28:11- Cheers.- Cheers.
0:28:13 > 0:28:16'Next time, it's all about unsung heroes.
0:28:16 > 0:28:19'I challenge Richard Corrigan to make a flavour-packed meal
0:28:19 > 0:28:21'from ingredients with a PR problem...'
0:28:21 > 0:28:24It needs to be quivering, talking to you.
0:28:24 > 0:28:26Almost still alive.
0:28:26 > 0:28:29'..to rival my own unfashionable but delicious dish.'
0:28:29 > 0:28:31Are you saying that my dish is comedy?