Great British Grub Food & Drink

What I love about British food is that it's for everyday people.

It's no-nonsense food that we can all understand.

'So forget your pilafs and paellas,

'tonight's all about the best of British food.'

Bring it on.

'Hugh Fearnley Whittingstall is a big champion of British food,

'and passionate about classic British dishes.'

Hey up, Hugh, welcome to my kitchen.

'He's going to be cooking a great British roast with a difference...'

I'm already starting to relax, Tom. Oh! No, I'm not.

Ah! Hang on.

'..to go up against my great British stew.'

-I'm coming around.

-Oh, look at that!

'Oliver Peyton puts cured meats from Blighty under the spotlight.'

-That's a monster.

-So we just trim him up.

-You sure it's a him?

Can't you tell?

'Our drinks expert, Joe Wadsack, brings us

'a big surprise from his wine cellar.'

This is a Chardonnay, but it was made in Fulham, in West London.

'And then he will answer the big question -

'whether my stew or Hugh's chicken is the best British dish.'

Right, who won?

I've still got a mouthful of dumpling and beef,

if that's any help. I'm still eating that one.

Food and drink, nothing makes me happier.

'All across the country we have great quality produce crying out to

'be made into fantastic, unfussy food.'

-Hello there, chief.

-Hi there.

-How you doing?

-Pretty good, thank you.

-Good, good.

I am after two chickens, but they've got to be posh.

-They come with giblets, if you would like.

-Yes, please. Definitely want the giblets.

'I'm so proud of our heritage

'and love nothing more than cooking great British dishes.'

Cheers.

Cheers, chief. It doesn't get more British than you, does it?

Hugh Fearnley Whittingstall. Double-barrelled name.

Is that what Britain's all about? Double-barrelled names.

-Double-barrelled names.

-Yes.

-A mug of tea. And roast chicken.

Well, roast chicken. That is the classic British dish.

But, is it more British than beef stew

-and dumplings?

-Well, yes.

-No, come on! Especially with this.

-What is that you're going to be cooking with?

-This is a very ancient British ingredient. Spelt.

-Check out the grain.

-OK.

-You see?

That's just been lightly polished to break into the husk a little bit,

so that when you cook it, it absorbs the liquid really nicely,

like a barley or a rice.

-So this is your form of starch for your roast chicken.

-Yes.

Obviously, roast tatties would be classic. But...

We chefs, we like to take a roast in a slightly different direction.

And this works brilliantly.

You still get a bit of that crispiness on the top

and very tender underneath.

-Well, you think that's going to give you the edge.

-I do.

Listen, get your battle apron on. I'll carry your mug of tea.

Let's get cooking.

'Hugh's classic roast chicken stuffed with his herby,

'appley spelt mix is guaranteed to get the family round the table.

'But will it be the dish of the day?

'I think my slow-cooked stew with a special cut of beef

'and those crispy dumplings will give him a run for his money.'

So this short rib of beef has got

that wonderful fibrous texture to it.

As it cooks, it breaks down, gives it a wonderful texture,

but also a little layer of fat that run through it.

That's key, isn't it?

It's so key to it. The flavour that will come from that is phenomenal.

-You're looking quietly confident.

-Well...

-Actually, noisily confident.

-Noisily confident. Making a lot of noise.

-Looks good.

Do you have lots of childhood memories of stew at home?

Yes, my mum was a great stew cook. My gran was a dumpling fiend.

-Your gran was a dumpling fiend?!

-Yeah...

-I love that.

She sounds like a great girl.

But also the roast was always a big thing for us.

'The chicken I got Hugh was the poshest chicken I could find.

'It's organic, free-range and it's been to a very good school.'

That's important to me.

I want to eat chicken that's lived outside, because

they're pecking at the grass, they're eating the bugs and grubs.

And that combines to give them a richer taste.

So that helps create flavour,

and then for extra flavour, what are you doing there?

I'm rubbing a little bit of thyme on the bird.

You can't see any thyme there, but, boy, will you smell it!

-Oh, wow!

-Isn't that amazing?

-It's like...

It's already thyme-scented chicken skin.

That actually reminds me of when I was a kid.

I'm going to the same with the bay leaves.

-That's one of my favourite smells of all.

-I absolutely love bay leaves.

I'm going to be using bay leaves as well, actually.

Some bay leaves going through with the beef.

'An aromatherapy massage might be good for the birds,

'but a good coating in flour, and a long hot sizzle, will push

'the flavour of my beef right over the edge.'

You've gone for really good colour on that, Tom.

It's the most important part of this.

It's all getting as much flavour as we can into one pot,

-and that's what it's all about.

-Lovely.

So if you could only eat one roast for the rest of your life,

what would you choose?

I think it would have to be my own home-reared chickens.

For us, as a family, that's the most special thing - when we roast one of our own chickens.

But this is a good free-range bird that you can get in a good butcher.

And the great thing about getting your bird from the butcher,

rather than the supermarket, is you'll always get the giblets.

The heart and liver, I'm going to pop that inside the bird.

That's going to be a little chef's perk when we serve up the dish.

-You're talking it up quite a lot.

-Of course. Not that I have to.

When you've got good produce,

as you know, you don't have to do a whole lot to it.

No. The hard work is done by the farmers, not by you.

Well, a little bit of hard work, Tom. I am going to get some oil on it.

-And my chicken is ready for the oven.

-That's it?

-Yeah.

-That easy.

-Can I pop this in?

-Yeah, stick it in.

'Hugh's well oiled chicken stuffed with thyme and bay

'goes in at 210 degrees for about 20 minutes.

'And he's put it on its side to keep the breast moist.

'I've swapped the beef for carrots and onions.

'More browning, even more big flavour.'

So I'm already starting to relax, Tom,

-because my chicken is in the oven.

-Good man.

-Oh!

No, I'm not. Ah! Hang on.

-What have you forgot?

-There I was going on about wasting nothing.

-Oh! It's already quite hot.

-You all right?

-Just.

-I forgot...

-Mind your fingers.

-Liver.

-That goes in, the heart goes in.

I'll get the oven door for you, don't you worry.

'Relax? One massage too many and he's left the best bit behind.

'The spelt should calm him down. Lots of stirring, like a simple risotto.'

Are you all right there, chief? Knife throwing as well.

I do like to gently brown the knife in the pan after I've used it

to slice... Otherwise, you don't get enough flavour

on your knife, do you, if you don't brown it?

TOM LAUGHS

OK, now I am making a muslin bag here, of some spices that

come from the dark side of life. This is...cloves.

Come round here, have a little smell of that cinnamon.

And then the last one, star anise.

It goes so well with beef, doesn't it? It's absolutely incredible.

And because it's dark... If you look at those, they're dark things.

That's dark, that's dark. The bottom of this pan is dark.

-You're in touch with your dark side.

-I am in touch with my dark side.

We need you on the other side with your chicken.

-How is your chicken, by the way?

-Making me nervous now.

Ah, it's colouring up very nicely,

but it's another five minutes before I turn it round.

'Just keeping him on his toes.

'So Hugh's spelt goes into a pan of gently browned onions,

'with a good glug of oil,

'stirring well to make sure all those grains get a good coating.

'And then in goes warm chicken stock.

'And that's him done... for the moment.'

Here you are, you can give us a hand.

Don't sabotage it as it's a competition.

What I want you to do is peel those apples for me. Bramley apples.

-Oh, yes.

-Let's see if you can get all of the peel off in one piece.

'Bramleys are great apples, only grown here in Britain.

'You usually associate them with pork, but I think they give

'a wonderful acidity to my robust stew, with its big flavours.'

-Look at that, Tom. I've done a whole one. No broken bits there.

-Well done.

Two perfectly peeled Bramleys.

'The veg goes back in the pan with the herbs, spices and beef.

'My hard work is almost done, and I reckon it will pay off nicely

'when the knives and forks come out.

'Finally, some stock and a whole bottle of good British ale,

'my favourite.'

We're going to reduce it down just a little, and then...

the Bramley apples, and then we're going to stick it in the oven.

Lid...

I almost did a you. I forgot something.

-Bay leaf.

-Bay leaf.

-Never forget your bay leaf.

-Never forget the bay leaves.

Lid on. Then I'm going to stick it in the oven.

140, 150 degrees.

For about three hours.

'Using beer, like in that casserole, is something I do a lot in cooking.'

And beer and food matching, for me,

is something that is absolutely fantastic.

And even better,

there's been an explosion in the popularity of microbreweries in

this country, to satisfy beer lovers like myself and chef Andy Bates.

For hundreds of years back-room breweries turned out

distinctive local drinks for the local drinker.

But when giant corporations took over in the '70s and '80s,

everything changed.

Drinkers then found themselves faced with the same, bland, disappointing

looky-likey, mass-produced lagers and bitters in every boozer.

'But there's a new wave of artisan breweries

'making a splash at beer festivals across the country.

'These microbreweries claim to be pouring flavour

'back into the beer by the barrel load.

'I want to know whether it's worth it,

'and I've come to Somerset where Brett Ellis has taken

'local to the extreme, by using seasonal fruits in the brew.'

-So obviously we're foraging in a hedgerow.

-Yeah.

What kinds of things are we likely to find?

So, we're likely to find blackberries in this area, sloes,

elderberries. I can see some from here.

And all these ones are going to be going into beer we call Redwood.

This kind of brewing just totally sets you apart

-from mass production, doesn't it?

-It really does.

For example, this autumnal beer is going to be different this year,

as it's going to be different next year.

Let's showcase that and celebrate seasonality,

rather than try to just make the same exact beer

every day, day in, day out.

'It turns out Brett has been using all sorts of locally foraged fruits,

'and it doesn't end there.

'After brewing, owner Andy Cooper fine tunes the beer even further.

'But does it add up to something I want to drink?'

What we've got here is one of the beers

we make from all these oak barrels around us.

It's all about the blending. So this beer here is all the same base beer.

We could have brewed it all on one day, but then we've aged it

in different barrels to bring out different nuances and characters.

So this is about a dozen barrels' worth,

all brought together in one glass, really.

That's very nice. So, quite chocolaty, I'm finding that one.

Mmm-hmm. So a bit more complexity.

You get the initial chocolaty notes and some vanilla.

And then it brings in some of the more tart

and cherry characters as it...as you go further back in the palate.

I get the cherry at the end. But yet again, just so smooth!

Really, really smooth, very drinkable beers.

'The recent explosion in microbrewing in the UK means we now

'have more breweries per capita than any other country in the world.

'And if it's flavour you're after,

'and this brewery is anything to go by, that's got to be a good thing.'

CLATTERING

-Here that noise?

-Yes.

-Yes,

this is Joe. Joe, Hugh. Hugh, Joe.

-Grand pleasure.

-Sight for sore eyes.

-This is your time of day, chief.

While I'm still sober, I'd better crack on with my chicken.

I've got some apple too, but this is a little bit different from your Bramley.

This is dried apple.

It's got that almost sherbety fizz about it,

that concentrated apple taste.

-I just want a few little bits of that...

-Love it.

-..to cut through

the creaminess of the spelt and the richness of the chicken.

Is this not something you've just added in last minute

because you've seen I've put Bramley apple in mine?

-It was always part of the plan.

-Oh, was it? OK. It's like double apple.

That's right, isn't it? Exactly that. Double apple.

So I'm really seasoning up my spelt now. Plenty of salt and pepper.

In goes the apple, just roughly chopped. You don't need a lot of it.

You just want the odd little flavour bomb,

and finally again, just for a little bit of fruity edge, some lemon zest.

-All delicious.

-Starting to sound quite fun, isn't it?

-Sounding pretty good.

-Not massively British, though, is it?

Of course it is, apart from the lemon.

Trying to curry favour with the judge.

And just a squeeze of the juice,

making sure the pips don't go in. And now a good moment

-maybe to give this a little taste, just to make sure...

-Yeah, yeah.

No, no, no, no!

We can't say a good moment to give little taste

-and then not let everyone else have a taste.

-Don't leave me out.

-You wait until the very end.

-Joe, I tried, I'm sorry, mate.

-I'm trying.

-Look at that, Hugh, that is the saddest look in the world.

-An empty spoon.

-An empty spoon.

-Your time will come.

'That spelt stuffing smells so good, and there's loads of it,

'all around the bird to absorb the lovely juices,

'and topped up with stock to stop it sticking

'when it goes back in the oven at 180 degrees.'

-How many people do you reckon that would feed?

-Six, easy.

-Six people.

Although, of course, there are only two drumsticks, two thighs

and two wings.

And as I require one of each of those things, there will be a fight.

That's going back in the oven, and in about 45 minutes' time that

breast will be golden and we can eat.

-Lovely.

-Right, Joe, are we going to get a drink?

-You are indeed.

-What's happening?

-Oh, I can't wait.

-This is different.

"Oh, I can't wait," Hugh mutters under his breath. "Oh, I can't wait."

-He's been cooking his chicken...

-I've earned this!

-This is different.

This is something that's a little bit left beam, from the side.

This is a Chardonnay, but it was made in Fulham.

-No!

-It was made in Fulham, opposite my old local, The Atlas.

-SW6 on the label.

-SW6...

"London Cru, European Community wine."

-Where are the grapes from?

-The grapes are from the Roussillon, the South of France.

What this guy has done is actually found perfect fruit in various

countries around Europe, put them into boxes, carefully, temperature controlled,

had them tramped up and made here. Now, it sounds an odd thing to do,

but think about it like a wine brewery.

If you have your local brewery, they're buying hops from Washington State,

from New Zealand, from wherever, the barley from Eastern Europe.

The ingredients aren't from here, but the brewery is.

It's a sense of community. It's something people can get involved with.

And I think this particular winery, and the guy, Gavin Monery,

-world-class Australian winemaker...

-It smells quite Aussie.

-It does. Very fresh, isn't it?

-It's got a lovely perfume.

It's a serious Chardonnay. This is 15 quid.

This is more expensive than most of the wines I'd show you.

But I think it's a lovely drink. It's got lovely acidity.

The wine will age very well.

For 15 quid, I think that any wine from France, made from Chardonnay,

would be of this quality or possibly even less.

I think this is a very nice job.

It's fantastic this is a London wine. The flavours are stunning.

At the front, it's really big and powerful

and then it kind of fades out. It's very clean.

It's absolutely delicious. And I'll be honest with you.

This has got me thinking. That's a British wine.

I have something in my pantry. Bear with me.

-Something in his pantry?

-Something in my pantry.

-The pantry moments are quite scary!

-Some nibbles to go with the wine, perhaps.

-Yeah...

-English peanuts.

-Yes...

-Well, listen. What goes well with wine, gentlemen?

-It's a wine and cheese party.

-It's a wine and cheese party,

but it's a cheese party with a difference.

Now,

some of these are British,

some of these are French.

I would like you guys to get in there,

have a taste of the soft, have a taste of the hard,

taste of the blue and a taste of the goat.

And tell me which one you think is the best.

OK, Hugh.

-Very full flavour.

-Full flavour.

-More characterful on the inside.

-Stinkier!

-Much stinkier.

-Oh, wow.

That's interesting. The goats are very close to each other.

-That's lovely, isn't it?

-Really nice.

-OK.

-Hugh, tell me which one you prefer out of these ones.

-Just point to it.

It's actually very close. But I'm going for this one.

OK. Joe?

-Just for the flavour bomb, I'm going for this one.

-OK.

One-all to each continent. This one.

-For me, no contest, it's got to be this one.

-OK.

-I've decided I want that one.

-Fair enough. Blue cheeses.

Who's going for which of blues?

-I like them both a lot, but that's the one for me.

-No contest, actually.

I think that's a fantastic cheese, that one.

OK, and then goats, finally.

-This tastes lusher, more creamy. I think I'll go for that.

-Me too.

-OK.

-So this is a Tunworth, this is English.

-Love it.

-Well done.

-You went for French. This is Keen's. Well done, Hugh.

-Love it.

-And this one is Salers.

-So we were split

-on the first two.

-France, England.

Cheeses here.

Blue, you both voted for the French one. This is Koloria.

So now, the French are in the lead. So you both voted for this one.

This is the French goat's cheese, guys. I'm really sorry. This is Sainte-Maure.

-They are good at it.

-So that's it.

The French are cheese winners...on today.

And you went French all the way, my friend.

At least you've gone for an English white.

-Well, maybe with French grapes.

-Oh, dear.

JOE LAUGHS

-Nice wine, Joe.

-Can we hang onto that?

-Yes, you look after that.

-I'll see you guys when dinner is ready.

-Won't be long.

I've got to make my dumplings yet.

-That doesn't take long, though, does it?

-Classic suet dumplings for me.

'Equal parts breadcrumbs, suet and self-raising flour,

'with a little splash of milk and beaten egg

'and some chopped parsley. Nothing too posh here.

'Just get right in there and bring it all together.'

-Lovely to see you doing that with your hands, Tom.

-Yeah.

Because it's a bit like making a scone.

You don't want to work that dough too much, do you?

-Making a what?

-Sc-oh-ne.

HUGH LAUGHS

-That's what I thought you said?

-Sc-ohh-ne.

TOM LAUGHS

Right, my dumplings are rolled.

Going to stick them into me pot.

This has been cooking for about three hours. OK.

I'm coming round.

-Oh, look at that!

-It looks stunning, Tom.

-I'm going to stick...

-Smells incredible.

-..these dumplings in.

You can see the apple. They've still stayed the shape.

It's holding on the top of the dish, and it looks really great.

It's almost like a kind of relish next to the stew.

It's a hot apple relish. I like that, I like that.

Right, lid back on. Going to steam it in the oven now for another 20 minutes.

And then I can get it nice and crispy after that.

'So British cheeses are still in the wings for Hugh and Joe.

'But there are other continental delicacies

'that we Brits are having a go at.

'Oliver Peyton goes to find out more.'

'I'm here in Cornwall to find out

whether it's true that Fiona and Richard Harding make

'charcuterie to rival that of our Continental cousins.

'Fiona is at the front-end of the process, looking after eight Lop pigs -

'a British breed prized for their charcuterie.'

We name all the pigs that you keep for breeding.

We have Abbie, who is one of our breeding sows.

This is her fifth set of piglets.

And, as you can see, time for her to be weaned.

And we'll get her back up with her new boyfriend

so that she can start her hard work of producing the next lot of piglets.

-Is she a bit of a flirt, then?

-She's a terrible flirt.

She was actually destined... Oh, well, look at her.

She was destined to go to the abattoir, hence the name Abbie.

But never name a pig that you're going to send to the abattoir.

-Why are Lops so prized?

-For charcuterie, they are an ideal pig.

They are slow growing,

and that means that they develop a lovely layer of back fat.

In terms of flavour, that fat is just amazing.

'Producing the best quality charcuterie here in Britain

'is why Fiona and Richard gave up their city jobs.

'They now make a whole range of cured meats,

'but I'm interested in their West Country salami,

'which is made with cider and seaweed...obviously(!)'

It's spaghetti seaweed, and that is harvested off the coast of Cornwall.

-That packs a punch.

-Yes, it does when it's raw.

But by the time it has soaked, it does soften down the flavour.

But I think...it tastes of the sea.

'This mixture cures the meat,

'making it safe to eat without cooking.'

-It's essentially a bacterial marinade.

-Yes, absolutely.

Who doesn't love a bacterial marinade?

THEY LAUGH

'Once the meat is marinated, we add the Lop pig fat, which is

'the key British ingredient to great flavour.'

I don't even understand why it's not seen as a British thing.

I guess it's cultural.

We've traditionally had the boiled hams,

we've had the traditional sausages, gammons, bacon.

And the idea of fermented or air-dried

is relatively new to the UK,

but it's growing incredibly quickly.

'But salami's not salami until it looks like a sausage.'

-Whoa!

-THEY LAUGH

There you go.

Almost lost my sausage.

Too fast, too fast, knot.

So that's quite a long one.

Yes, that is quite a long one.

There you go.

Hey-hey! Look at that.

That's a monster.

So, just trim him up.

Trim him up. You sure it's a him?

-Yeah. Oh, definitely.

-HE LAUGHS

Can't you tell?

'All good salamis need high temperatures

'and low humidity to dry cure.'

See you in three weeks.

And here are some of the meats they make,

little British masterpieces.

They look the part, but what will they taste like?

-Are we going to try any?

-Yeah, let's get stuck in.

Let's go straight for the one that is quintessentially Cornish,

-which is the seaweed and cider.

-Mmm!

The fat on that...

The flavour on that is absolutely tremendous.

I mean, if I hadn't known this,

I never would have said this was British.

Well, we are now beginning to produce

some lovely cured meats in this country.

It's really worked.

Those prized pigs and local British ingredients have produced some

gorgeous cured meats that certainly rival those from overseas.

Right, chief. You ready for this? Those dumplings, look at them.

-They've been steamed.

-That's impressive. They've doubled in size.

Doubled in size, and they've still stayed the same shape.

So into that...

-A little bit of rapeseed oil.

-Lovely.

-Brush...

And all I'm going to do is dab it on the top.

That's a lovely finishing touch, actually.

Yeah, it's really nice. And a little pinch of salt on top.

That already looks good to go,

but you're going to make it even more delicious.

Even more delicious, by sticking them back...

I'm going to whack them under a hot grill. How's your chicken?

It looks all right in there.

It's a good colour. I think we're nearly there.

-I think we'll be ready about the same time, Tom.

-All right.

-I'll stick that in here.

-Yeah. I'm minutes away.

You do the first watch, I'll finish my wine. We'll swap.

'So with a little dish of winter veg to add colour and freshness,

'we're ready to go.'

There we go. There should be a fanfare.

There should be people playing trumpets

and a red carpet from there to here as that arrived.

I'm just going to... CHICKEN CRUNCHES

..separate that, look. That's nicely cooked.

See, the noise of that, did you hear that,

actually, as he pulled it away?

-See how tender that leg is.

-That crunch, that little snap.

'Look at that chicken. Perfectly cooked, perfectly moist,

'and all that crispy, fruity spelt. I can't wait to tuck in.

'But what about my dumplings,

'cushioned against those gorgeous chunks of beef and carrot?

'The best stew ever!'

That looks gorgeous.

You talked about the dark side earlier,

and that's the dark side of flavour. That's beautiful.

It's a bowl from the dark side, we like that.

And I have to be honest, that looks lush as well.

So what's Joe chosen for us to drink?

And the big question, which great British dish will claim the crown?

-We'll try the chicken first, I think.

-OK.

-We're going to try the chicken first.

-So make sure...

you get a bit of the crispy.

See, I've just gone straight for the breast.

There's roast chicken and there's roast chicken, isn't there?

It's much better than some barn-reared, accelerated chicken

out of a supermarket. This is lovely.

-And the flavours are amazing.

-That spelt...

..is stunning. Isn't it?

I have to be honest with you, I think it's phenomenal.

Aw, thank you! I'm glad you like it, Tom.

I was thinking, "Oh, this is going to be a bit dodge,"

but that is so full of flavour. It's delicious.

And the crispy bits on top, texture. It's all about texture. Beautiful.

I've got a little beer for you guys.

I thought, because of the best of British theme,

I'd go for two really traditional kind of cornerstone beers

of the English beer industry. This is Worthington's White Shield,

and it's the beer that pretty much defines Burton-on-Trent,

which is the Mecca of brewing in the Midlands.

It's bottle conditioned, so there's actually yeast in the beer.

The beer continues to get better in the bottle.

There's a depth there, isn't there? A real malty depth.

It's got a malty, profound depth, but it's fresh.

Couldn't drink loads, could you? That's quite full-on. Very rich.

-It's quite strong, powerful.

-Yes.

Actually goes quite nicely with the spelt, doesn't it?

-Yeah, absolutely.

-A toasty note.

It's not supposed to be a necking bitter,

it's a beer to consider, ponder in front of a fire.

-So how much is that a bottle, Joe?

-About £2, a little bit less.

-It does vary a bit, but...

-Lovely beer.

-I have to say, I can't wait any more, Tom.

-Come on.

-Let's see.

-Pass them down the line.

-Lovely.

-There we go, chief.

That looks so serious.

-The beef is so tender.

-Oh, my God.

-The onion...

The dumpling's gorgeous. And I love that crispy top.

That's knockout. Beautiful dish.

Its about texture, same as the spelt.

You want those little crispy bits.

The same on the dumpling and on the spelt.

-It's mega, is what it is. It's mega.

-Mega!

-A real depth of flavour there, Tom.

-Now that, Tom, is a beef stew.

-What's this one?

-This is another great beer from a great brewery.

It's called 1845, and it's a darker beer, you can see that.

It's maltier, it's got an amber colour,

it's got more of a dark, fruitcakey, beefy richness to it.

It's actually got quite spicy undertones to it.

It goes very well with the star anise, cinnamon

and cloves that are in the dish. It goes really well.

They're delicious. I've chosen a couple of beers

that are widely available, but if you want something

a bit kookier, maybe craftier,

I've put some things on the Food And Drink website.

All the information's on there.

And if you go to bbc.co.uk/foodanddrink,

you'll find the details of all our Great British Grub.

Right. Who won?

I've still got a mouthful of dumpling and beef,

if that's any help. I'm still eating that one.

What's your last mouthful, Hugh?

Dumpling and beef.

-A-ha!

-My last mouthful?

Dumpling and beef. Now...

I think, Hugh, that is one of the nicest roast chickens

I have ever eaten, but there was a little secret weapon, I think,

in Tom's dish, and that is, I am a sucker for beef and carrots.

The cook that you put on the carrots, the colour,

the sweetness of the carrots...

my knees wobbled. It's delicious, Hugh,

but I have to give it to Tom today.

Carrots, beef and dumplings?

-The best of British.

-It was outstanding.

Never let it be said that us Brits can't cook.

Our ingredients are produced with passion,

our food is tasty and timeless, and above all, we should enjoy it,

because that's what makes it amazing.

-Well done, chaps.

-I'll drink to that.

-Cheers.

-Cheers.

'Next time, it's all about unsung heroes.

'I challenge Richard Corrigan to make a flavour-packed meal

'from ingredients with a PR problem...'

It needs to be quivering, talking to you.

Almost still alive.

'..to rival my own unfashionable but delicious dish.'

Are you saying that my dish is comedy?