0:00:02 > 0:00:04You know, we believe
0:00:04 > 0:00:07that Britain has the best food in the world.
0:00:07 > 0:00:10Not only can we boast
0:00:10 > 0:00:13fantastic ingredients...
0:00:13 > 0:00:15'Outstanding food producers...'
0:00:15 > 0:00:17Look at that!
0:00:17 > 0:00:19'..and innovative chefs...
0:00:19 > 0:00:23'but we also have an amazing food history.'
0:00:23 > 0:00:25Wow!
0:00:25 > 0:00:27Don't eat them like that!
0:00:27 > 0:00:29You'll break your teeth!
0:00:29 > 0:00:32During this series, we're going to be taking you
0:00:32 > 0:00:35on a journey into our culinary past.
0:00:35 > 0:00:37Everything's ready, let's get cracking.
0:00:37 > 0:00:39We'll explore its revealing stories.
0:00:39 > 0:00:42BOTH: Wow!
0:00:42 > 0:00:46And meet the heroes that keep our food heritage alive.
0:00:46 > 0:00:48It's a miracle what comes out of the oven!
0:00:48 > 0:00:50'And, of course, be cooking up a load of dishes
0:00:50 > 0:00:54'that reveal our foodie evolution.'
0:00:54 > 0:00:55Look at that!
0:00:55 > 0:00:58That's a proper British treat!
0:01:00 > 0:01:03We have a taste of history.
0:01:05 > 0:01:08- Quite simply... BOTH:- ..the best of British!
0:01:21 > 0:01:23MOTORCYCLE ENGINE REVS
0:01:23 > 0:01:27# You were meant... #
0:01:27 > 0:01:29Today's show is all about great food pairings
0:01:29 > 0:01:32and in Britain, we've developed some combinations
0:01:32 > 0:01:34that stand the test of time.
0:01:35 > 0:01:37Cheese and onion, pork and apple
0:01:37 > 0:01:41it's a mystery how our taste buds work.
0:01:41 > 0:01:44Aye. Many have tried to unravel the science of taste.
0:01:44 > 0:01:46They've dabbled with molecular gastronomy
0:01:46 > 0:01:50and the alchemy of flavours, but some things are meant to be.
0:01:50 > 0:01:53- Si.- Dave. Hiya!
0:01:57 > 0:01:59In this programme,
0:01:59 > 0:02:01we'll be paying tribute to the most famous
0:02:01 > 0:02:03food double act - fish and chips,
0:02:03 > 0:02:06and exploring its place in our history.
0:02:07 > 0:02:10We'll reveal how one of the food combos we know and love,
0:02:10 > 0:02:14shockingly started life with a different partner.
0:02:16 > 0:02:20We'll find what makes one of Scotland's best known products,
0:02:20 > 0:02:23an ideal partner for many ingredients.
0:02:26 > 0:02:29And in the Best of British kitchen,
0:02:29 > 0:02:32we're going to breathe new life into old classics,
0:02:32 > 0:02:35by cooking them up with a Hairy Biker twist.
0:02:38 > 0:02:41First, a classic we all know and love...
0:02:43 > 0:02:45..pork and apple, Dave.
0:02:45 > 0:02:48- It's a classic food pairing, is it not?- It is.
0:02:48 > 0:02:50It's been with us for millennia.
0:02:50 > 0:02:53And it's a pairing that's stood the test of time.
0:02:53 > 0:02:55But once you get one whiff
0:02:55 > 0:02:58of our succulent, sweet, slow roasted pork,
0:02:58 > 0:03:01paired with the slightly tart, sharp apple,
0:03:01 > 0:03:02there's no going back.
0:03:05 > 0:03:08Ah, we've got an absolute belter for you,
0:03:08 > 0:03:12our slow roast belly pork, with crispy thyme-seasoned crackling...
0:03:12 > 0:03:15..teamed up with roasted apple, sage and onion,
0:03:15 > 0:03:18and a tangy cider sauce.
0:03:18 > 0:03:20It's the ultimate combination of some
0:03:20 > 0:03:24naturally beautiful food buddies.
0:03:24 > 0:03:27This dish is all about the quality of the ingredients,
0:03:27 > 0:03:28and Britain does all this lot,
0:03:28 > 0:03:30like no-one else.
0:03:31 > 0:03:36This is a beautiful piece of belly pork, look at that.
0:03:36 > 0:03:39Its succulent and juicy and serves up nicely
0:03:39 > 0:03:42and you get cracking to die for. Fabulous.
0:03:42 > 0:03:46Now for the Hairy Biker's top tip on how to guarantee crispy crackling!
0:03:46 > 0:03:49You score it.
0:03:49 > 0:03:52What we're going to do is make sure the skin
0:03:52 > 0:03:55is really, really dry
0:03:55 > 0:03:57and if it seems damp to the touch,
0:03:57 > 0:03:59all you do is take some kitchen roll,
0:03:59 > 0:04:02push it into those seams.
0:04:02 > 0:04:05Me? I'm making a rub...
0:04:05 > 0:04:08it's a rub for his belly!
0:04:08 > 0:04:11And there's nothing we Hairy Bikers like more,
0:04:11 > 0:04:14than our bellies rubbed!
0:04:14 > 0:04:16But this rub is definitely for the pork!
0:04:16 > 0:04:20'I'm using couple of tablespoons of finely chopped thyme to flavour.'
0:04:20 > 0:04:24Just the leaves. I don't want it full of stalk.
0:04:25 > 0:04:30'A good pinch of pepper and a couple of teaspoons of sea salt flakes.
0:04:30 > 0:04:32'This will dry out the skin even more
0:04:32 > 0:04:37'and give a crackling crunchier than a bag of pork scratchings.'
0:04:37 > 0:04:40There we have it! The Hairy Bikers belly pork rub!
0:04:40 > 0:04:44Season the underside first,
0:04:44 > 0:04:47and just push that seasoning
0:04:47 > 0:04:51into the meat of that pork. Look at that!
0:04:51 > 0:04:55Beautiful! Push it all the way in.
0:04:55 > 0:04:57Open those gaps up
0:04:57 > 0:05:01and I'm rubbing the salt and herbs
0:05:01 > 0:05:05into those slashes on the meat.
0:05:05 > 0:05:09The key to crispy crackling, is a hot oven
0:05:09 > 0:05:13and dry skin and if you've got that, you're laughing!
0:05:15 > 0:05:19'As this will be going into a really hot oven,
0:05:19 > 0:05:22'our a tiny bit of water around the edge of the roasting tin,
0:05:22 > 0:05:26'to stop the meat juices from burning onto the bottom.'
0:05:26 > 0:05:27Because we'll reserve those
0:05:27 > 0:05:31to make a little bit of gravy a bit later on.
0:05:31 > 0:05:35That's a long way down the process
0:05:35 > 0:05:38because this is slow roasted belly pork.
0:05:43 > 0:05:46Into the fiery furnace.
0:05:46 > 0:05:48Put that in there
0:05:48 > 0:05:52for 30 minutes at 220 degrees Celsius for a fan oven
0:05:52 > 0:05:56then leave for a further one hour at 160 Celsius.
0:05:56 > 0:05:58That's an hour and a half in all.
0:05:58 > 0:06:01- That's just round one!- Oh, yes!
0:06:01 > 0:06:06For round two, we're going to make an apple, sage and onion bed,
0:06:06 > 0:06:09that the pork will sit on for the second stage of roasting.
0:06:12 > 0:06:14Mix the onions, apple and sage
0:06:14 > 0:06:18put it right in the middle here, in a little trivet,
0:06:18 > 0:06:22and sit that fantastically part-cooked belly pork
0:06:22 > 0:06:23on top of that.
0:06:23 > 0:06:25Those are going to cook underneath the belly pork
0:06:25 > 0:06:28and be unctuous and lovely!
0:06:28 > 0:06:32For the pork bed, you need to peel, core and cut up
0:06:32 > 0:06:34three apples into thick chunks.
0:06:34 > 0:06:37You'll also need to slice two medium onions
0:06:37 > 0:06:40and pop them into the roasting tin.
0:06:42 > 0:06:44It has been a tradition for a long time,
0:06:44 > 0:06:46cooking apples with pork.
0:06:46 > 0:06:49The reason is, its the sharpness of the apples,
0:06:49 > 0:06:52it offsets the fatty nature of the pork.
0:06:55 > 0:06:56- Nice.- Beautiful!
0:06:56 > 0:06:59- Lovely!- That's what we're after!
0:07:00 > 0:07:02Let that sit for a minute or two.
0:07:05 > 0:07:06Lovely. Look at that!
0:07:08 > 0:07:11The earliest mention of pork and apple
0:07:11 > 0:07:15is in a collection of Roman recipes called Apicius.
0:07:15 > 0:07:16This ancient cookbook
0:07:16 > 0:07:19was named in honour of a first century Roman who,
0:07:19 > 0:07:23like us, liked a bit of luxury on his dinner plate.
0:07:23 > 0:07:26Though we'll avoid the recipe for flamingo's tongue!
0:07:27 > 0:07:29Finally, for the appley base,
0:07:29 > 0:07:32chop a good handful of sage leaves.
0:07:34 > 0:07:37You get some sage leaves that big and others that are well, that big!
0:07:37 > 0:07:39Use your judgement a bit.
0:07:39 > 0:07:43Give it a good old mix up.
0:07:44 > 0:07:47Look at that little bed of loveliness!
0:07:47 > 0:07:50That will cook down to a sticky mass
0:07:50 > 0:07:54of sage, onion and apple.
0:07:54 > 0:07:58Lift the pork onto its cosy bed of flavouring.
0:07:58 > 0:08:00Go along with a spatula
0:08:00 > 0:08:04and just tuck it under a bit so the belly pork, while cooking,
0:08:04 > 0:08:06protects the vegetables, so they don't burn.
0:08:06 > 0:08:09Pop that back into the oven,
0:08:09 > 0:08:11again leave it at 160 centigrade on a fan oven,
0:08:11 > 0:08:13for another hour.
0:08:20 > 0:08:24Next, use the juices from the meat to make cider gravy.
0:08:24 > 0:08:27If there's a lot of fat that's come out,
0:08:27 > 0:08:29what you do is skim it off.
0:08:29 > 0:08:30On this occasion it hasn't
0:08:30 > 0:08:33because we've used quite a lean bit of belly pork.
0:08:33 > 0:08:36Place the tin over a medium heat on the hob
0:08:36 > 0:08:39and stir in two tablespoons of plain flour.
0:08:39 > 0:08:44Mix that with the juices and just cook the flour for a while.
0:08:44 > 0:08:47- It kind of makes a roux, doesn't it?- It does.
0:08:47 > 0:08:50We're not going to make much gravy but it's going to be very intense.
0:08:50 > 0:08:52- Are you ready?- Certainly am!
0:08:52 > 0:08:54Deglaze this with cider!
0:08:55 > 0:08:58Mix in 200 ml of cider
0:08:58 > 0:09:00a bit at a time.
0:09:00 > 0:09:03Don't worry about lumps, we'll strain this.
0:09:05 > 0:09:07If you were just to eat that
0:09:07 > 0:09:09it would be far too salty and rich,
0:09:09 > 0:09:11so splash of water, about 100 ml...
0:09:15 > 0:09:18think that's enough, I can always put more in.
0:09:18 > 0:09:20What we'll do is turn the heat up a little bit
0:09:20 > 0:09:23so I can get that on a bubble and cook that flavour of flour out.
0:09:23 > 0:09:26I guarantee we're not going to need to add salt to this!
0:09:26 > 0:09:28The stuff from the pork is really salty.
0:09:28 > 0:09:32Just make sure you get all of that lovely caramelised flavour.
0:09:32 > 0:09:36- He'll do anything to get out of washing up!- True!
0:09:36 > 0:09:40He'll scrape that till the Teflon's frothing on the top!
0:09:40 > 0:09:41Bit more water, mate!
0:09:41 > 0:09:43It's thickening up, ain't it?
0:09:46 > 0:09:47- Man.- Look at that!
0:09:47 > 0:09:50That's beginning to look like gravy, ain't it?
0:09:50 > 0:09:52- Lovely!- Look at that!
0:09:54 > 0:09:57That's heaven!
0:09:59 > 0:10:02If you fancy a really smooth gravy,
0:10:02 > 0:10:06it's worth sieving into a saucepan to get the bits out.
0:10:11 > 0:10:14After an hour, take the pork out of the oven.
0:10:14 > 0:10:16If the crackling's crisped up,
0:10:16 > 0:10:18it'll be music to your ears.
0:10:23 > 0:10:25Before you get all piggy with it,
0:10:25 > 0:10:27the pork needs to rest,
0:10:27 > 0:10:29so set it aside.
0:10:29 > 0:10:32Whatever you do, don't cover it with foil,
0:10:32 > 0:10:37or you'll steam the crackling and ruin the crispy loveliness.
0:10:37 > 0:10:39This is the little confit, let's mix it together, shall we,
0:10:39 > 0:10:44of the, look in there, the onions,
0:10:44 > 0:10:45the sage,
0:10:45 > 0:10:48and the most wonderful apples.
0:10:48 > 0:10:49That is going to be beautiful!
0:10:49 > 0:10:56# You were meant for me
0:10:56 > 0:10:59# And I was meant...#
0:10:59 > 0:11:03You are a lovely thing!
0:11:03 > 0:11:05- Shall I get the veg?- Yeah!
0:11:05 > 0:11:09To make a meal with our perfect couple,
0:11:09 > 0:11:13it's worth cooking up some veg that complement the main event.
0:11:13 > 0:11:15We've gone for roast spuds and red cabbage.
0:11:15 > 0:11:19Look at that, Dave. That's a beautiful piece
0:11:19 > 0:11:22- of British pork. - Best of British, that!
0:11:22 > 0:11:25See? Come on, tell me you don't want that! Oh!
0:11:33 > 0:11:35That's like the little confit of the apples,
0:11:35 > 0:11:38onions, laced with sage.
0:11:38 > 0:11:39It's like a super chutney.
0:11:44 > 0:11:47That plate, its yin and yang. It's wonderful pairings.
0:11:47 > 0:11:49You've got potatoes, gravy,
0:11:49 > 0:11:51we've got sage and onion,
0:11:51 > 0:11:53apples and pork,
0:11:53 > 0:11:54everything goes together.
0:11:54 > 0:11:57It's a proper, proper meal.
0:11:57 > 0:12:00Can I dress your little segment?
0:12:00 > 0:12:01Ooh, yes!
0:12:01 > 0:12:03- Ooh, sir!- Thank you!
0:12:03 > 0:12:05That's sage on the top.
0:12:07 > 0:12:10Taste buds are in ecstasy.
0:12:10 > 0:12:11Sweet and savoury as well.
0:12:11 > 0:12:13That's what I love about belly pork.
0:12:13 > 0:12:16The meat is very, very succulent and actually quite sweet.
0:12:16 > 0:12:20The apples, just cutting through that succulent, sweet meat.
0:12:20 > 0:12:22Just perfect!
0:12:22 > 0:12:26That's one thing about British food, get back down to basics.
0:12:26 > 0:12:29There's a lot of really good food science
0:12:29 > 0:12:32and a whiff of common sense.
0:12:32 > 0:12:33Eat that, you want for nowt!
0:12:33 > 0:12:36Just perfect, absolutely perfect!
0:12:36 > 0:12:37What a great pairing!
0:12:37 > 0:12:40Does what it says in the catalogue, that!
0:12:40 > 0:12:46# You were meant for me... #
0:12:51 > 0:12:54Pairings like pork and apple are fantastic,
0:12:54 > 0:12:58but they also have an important part in our food history.
0:12:58 > 0:13:02Now, if we're talking about the ultimate food duo,
0:13:02 > 0:13:05there's a matchup that's so spot on,
0:13:05 > 0:13:07I can't imagine life in Britain without it.
0:13:07 > 0:13:10# Oh-h-h haddock or cod or sprats or hake
0:13:10 > 0:13:11# Filleted Dover sole
0:13:11 > 0:13:13# Kippers or scampi, plaice or skate
0:13:13 > 0:13:15# Mackerel by the shoal I tell you
0:13:15 > 0:13:18# Everything's fresh and newly fried Hot to the fingertips
0:13:18 > 0:13:20# You've never eaten till you've tried
0:13:20 > 0:13:22# Old English fish and chips
0:13:22 > 0:13:24# Oi! #
0:13:24 > 0:13:27When it comes to great British food pairings
0:13:27 > 0:13:29you don't get much greater
0:13:29 > 0:13:30than the marriage of two
0:13:30 > 0:13:33of our most popular national foods,
0:13:33 > 0:13:35fish and chips.
0:13:35 > 0:13:37But surprisingly
0:13:37 > 0:13:40no-one agrees exactly where fish and chips got together.
0:13:40 > 0:13:42No-one knows who started cooking them either,
0:13:42 > 0:13:44but both north and south England,
0:13:44 > 0:13:48claim to have paired them up first.
0:13:49 > 0:13:50Down south in the 1840s,
0:13:50 > 0:13:54Londoners had a flourishing potato industry
0:13:54 > 0:13:57and a tradition of eating fried spuds.
0:13:57 > 0:13:59Meanwhile up north in Lancashire,
0:13:59 > 0:14:02they had a thriving fishing industry
0:14:02 > 0:14:04and love their fried fish.
0:14:04 > 0:14:09Both claim to have opened the first fish and chip shop in the 1860s.
0:14:09 > 0:14:11Jewish immigrant, Joseph Malin,
0:14:11 > 0:14:14opened his in London's East End...
0:14:14 > 0:14:15while in Manchester,
0:14:15 > 0:14:18John Lees called his shop a restaurant.
0:14:18 > 0:14:21They both became so popular,
0:14:21 > 0:14:23people opened fish and chip shops everywhere,
0:14:23 > 0:14:26including in their own houses.
0:14:31 > 0:14:33Working class diets were bleak and unvaried
0:14:33 > 0:14:35so fish and chips
0:14:35 > 0:14:38became a filling and affordable alternative.
0:14:40 > 0:14:43The meal even played its part in World War One.
0:14:43 > 0:14:45The National Federation of Fish Fryers
0:14:45 > 0:14:49claimed fish and chips enabled the factories to keep going
0:14:49 > 0:14:50and so helped win the war.
0:14:51 > 0:14:54And in World War Two,
0:14:54 > 0:14:57fish and chips were thought so essential to the family diet,
0:14:57 > 0:14:59that they were one of the few foods never rationed.
0:14:59 > 0:15:04Thousands of young evacuees found them a comforting reminder of home.
0:15:04 > 0:15:07'Sir Winston Churchill called them "the good companion".
0:15:07 > 0:15:09'No other food has won such a place
0:15:09 > 0:15:11'in the British way of life.'
0:15:12 > 0:15:15And the nation's favourite fry even managed to boost
0:15:15 > 0:15:17the morale of some lucky troops.
0:15:17 > 0:15:20'It's been said that the British tummy has three basic needs,
0:15:20 > 0:15:24'shops in Nicosia cater for two of them, fish and chips.'
0:15:24 > 0:15:26I wonder what the third was.
0:15:26 > 0:15:30The mind boggles.
0:15:30 > 0:15:31# Fish and chips
0:15:31 > 0:15:34# A little cork and you, oh babe... #
0:15:34 > 0:15:37After the war, fish and chips went upmarket
0:15:37 > 0:15:41and found its way onto the dinner plates of all classes.
0:15:45 > 0:15:47Good afternoon, sir. Ready to order?
0:15:47 > 0:15:50Yes, I'll have the haddock, chips, mushy peas,
0:15:50 > 0:15:51tea, bread and butter.
0:15:51 > 0:15:53Right, love. Thank you.
0:15:53 > 0:15:54Good here, ain't it?
0:15:56 > 0:15:59The idea of making this working class meal
0:15:59 > 0:16:03into a posh dining experience was the brainchild of one man.
0:16:03 > 0:16:07Harry Ramsden. He famously built up his restaurant empire
0:16:07 > 0:16:09from a small hut in Leeds in 1928.
0:16:10 > 0:16:14Now, over 50 years later, Harry Ramsden's is the biggest
0:16:14 > 0:16:16fish and chip shop in the world.
0:16:17 > 0:16:19That'll be a record breaker, then!
0:16:23 > 0:16:25The UK has over 10,000 fish and chip shops.
0:16:25 > 0:16:30More than half the adult population visits one at least once a month.
0:16:30 > 0:16:32- # Who invented fish?- God!
0:16:32 > 0:16:34- # Who invented chips?- God did too!
0:16:34 > 0:16:38- # Who invented fish and chips? - The English did!- Really? #
0:16:38 > 0:16:40But with fish stocks under threat,
0:16:40 > 0:16:43to feed our appetite in the future we're going to have to use
0:16:43 > 0:16:46other fish as well as our favourite cod and plaice.
0:16:46 > 0:16:49Hopefully that way our great fish and chip tradition
0:16:49 > 0:16:51is going to survive.
0:16:57 > 0:17:00Fish and chips are a classic combo,
0:17:00 > 0:17:02but the search for a perfect food match never ends.
0:17:04 > 0:17:08And to explore some modern food pairings,
0:17:08 > 0:17:10we're heading to Edinburgh.
0:17:12 > 0:17:15Scotland might be famous for its 'Haggis, Neeps and Tatties',
0:17:15 > 0:17:19but we're here to take a look at a more contemporary approach
0:17:19 > 0:17:21to Scottish cooking.
0:17:21 > 0:17:25The Scottish Whisky Heritage Centre houses a top quality restaurant
0:17:25 > 0:17:28that pairs the finest whiskies with Scottish produce,
0:17:28 > 0:17:30to create some intriguing food pairings.
0:17:30 > 0:17:33But before we head there,
0:17:33 > 0:17:37there's a very special collection we've got to see.
0:17:37 > 0:17:42- Wow!- Wow!- So this is the...
0:17:42 > 0:17:44Oh, wow!
0:17:45 > 0:17:47Oh, man!
0:17:47 > 0:17:51- So, welcome to the world's largest collection of Scotch whisky.- Crikey.
0:17:51 > 0:17:54It's all whisky? It's not cold tea?
0:17:54 > 0:17:57No, it's all genuine stuff, never a bottle opened.
0:17:57 > 0:18:00'Showing us around is Marketing Manager, Julie Hunter.'
0:18:00 > 0:18:03What's the oldest bottle of whisky you have here?
0:18:03 > 0:18:06There are two really old bottles in the collection over here.
0:18:06 > 0:18:10One is M James Buchanan from 1897,
0:18:10 > 0:18:14and then next to it is the John Dewar's from 1904.
0:18:14 > 0:18:18- This is amazing.- It is, isn't it?
0:18:18 > 0:18:20There are 3,500 different bottles of whisky,
0:18:20 > 0:18:23so each one is different, unique and individual.
0:18:23 > 0:18:28This is Scottish history in liquid form, I think. It's mad.
0:18:28 > 0:18:31Do you think you got every whisky in the world here?
0:18:31 > 0:18:32You know, we haven't.
0:18:32 > 0:18:34We've got 3,500, but we absolutely know
0:18:34 > 0:18:37that there are plenty of bottles that aren't in the collection
0:18:37 > 0:18:40and we're continuing to collect every year as well.
0:18:45 > 0:18:48Whisky has been distilled in Scotland,
0:18:48 > 0:18:51in one form or another, since the 15th century.
0:18:53 > 0:18:57There are countless varieties, all with highly individual flavours.
0:18:59 > 0:19:02Everything makes an incremental difference to the flavour,
0:19:02 > 0:19:05from the type of fuel that was used to dry the barley...
0:19:05 > 0:19:09'The furnace below the kiln is served with coke and peat.
0:19:09 > 0:19:12'The aroma of the peat imparted to the barley during the drying stage
0:19:12 > 0:19:15'eventually gives character to the whisky.'
0:19:15 > 0:19:17..to the kind of wood that makes the casks
0:19:17 > 0:19:19and how long it's aged for.
0:19:20 > 0:19:22A drop of good stuff.
0:19:22 > 0:19:27'A tap on the cask tells the expert ear whether it's still sound or not.'
0:19:28 > 0:19:30Most importantly,
0:19:30 > 0:19:32the character of the whisky varies from region to region.
0:19:32 > 0:19:36Producers claim it's all about the local water.
0:19:36 > 0:19:40An expert can easily tell which part of Scotland a whisky comes from.
0:19:41 > 0:19:44These are the island malt whiskies from the island of Isla.
0:19:45 > 0:19:48In cooking terms, this means each regional whisky brings
0:19:48 > 0:19:50something different to the table.
0:19:54 > 0:19:58One of the ways the Heritage Centre has been experimenting
0:19:58 > 0:20:00with the different characters of whisky,
0:20:00 > 0:20:02is by using it in their cooking.
0:20:03 > 0:20:07David Neave is a classically-trained chef
0:20:07 > 0:20:09who learned his trade in London and Paris.
0:20:09 > 0:20:14He now experiments with whisky to find the perfect food pairing.
0:20:14 > 0:20:16- Hello, I'm Dave. - I'm another David as well.
0:20:16 > 0:20:20'David takes ingredients from different regions of Scotland
0:20:20 > 0:20:22'and pairs them up with a whisky from the same area.
0:20:22 > 0:20:26'The idea is that they will naturally complement each other.'
0:20:26 > 0:20:30Islay for example, if you put that with seafood, shellfish,
0:20:30 > 0:20:31then it is just a magical thing.
0:20:31 > 0:20:34It's very smoky, isn't it?
0:20:34 > 0:20:39That comes through with the seaweed, it's like it's supposed to be there.
0:20:42 > 0:20:44'His first dish is a selection of fish and seafood
0:20:44 > 0:20:48'from the island of Islay, including langoustine and hake,
0:20:48 > 0:20:52'paired up with Islay's local malt whisky.'
0:20:52 > 0:20:55- Oh, that is fabulous.- Not too bad.
0:20:55 > 0:20:56It is just brilliant,
0:20:56 > 0:20:59because fundamentally, in that pan, is Scotland, isn't it?
0:20:59 > 0:21:04- And then we're just about to add a bit more.- This is Islay.
0:21:05 > 0:21:06'Mind your eyebrows!'
0:21:06 > 0:21:08Oh, look at that.
0:21:08 > 0:21:11'To get the subtle whisky flavours,
0:21:11 > 0:21:13'David burns off the alcohol in the pan.'
0:21:13 > 0:21:16You just know that it's going to taste fabulous.
0:21:16 > 0:21:18Oh, I can't wait.
0:21:19 > 0:21:21- I'm so looking forward to trying this.- Oh, yeah.
0:21:23 > 0:21:27That's a lovely looking plate of food.
0:21:27 > 0:21:30- You cannot ask for more than that. - I know.
0:21:30 > 0:21:35- I think that's going to be a treat. - Yeah, so do I.
0:21:35 > 0:21:40Something has happened to the seafood. It's more seafoody!
0:21:40 > 0:21:43- It's mad.- That's gorgeous. - Absolutely superb.
0:21:46 > 0:21:50- You actually are eating this. - It's absolutely gorgeous.
0:21:52 > 0:21:56Absolutely superb. What an interesting food pairing.
0:21:56 > 0:21:57Have you got any more?
0:22:01 > 0:22:05'His next dish comes from the lowlands of Scotland.
0:22:05 > 0:22:08'Venison stuffed with rabbit and wrapped in bacon,
0:22:08 > 0:22:10'paired up with a lowland whisky.'
0:22:10 > 0:22:14So this is a lowland whisky. Soft, subtle flavours, lovely.
0:22:20 > 0:22:24- Yeah.- It smells like grass, doesn't it? It smells of grass.
0:22:24 > 0:22:25That's what we hope.
0:22:32 > 0:22:36'Then to make a sauce from the juices and whisky, he adds some stock.'
0:22:41 > 0:22:44- Look at that. Look at that. - Beautiful, isn't it?- Yes.
0:22:46 > 0:22:49It's served with a clever dauphinoise of carrots,
0:22:49 > 0:22:51neeps and tatties.
0:23:00 > 0:23:04Lovely. Sweet with the honey, but the whisky...
0:23:04 > 0:23:05That is spectacular.
0:23:05 > 0:23:09- The whisky's complementing it. - And it heightens the flavour.
0:23:09 > 0:23:13- It's fabulous.- Just gorgeous, isn't it?- Really, really well balanced.
0:23:13 > 0:23:19- David, fantastic food.- A very clever food pairing. That sums it up.
0:23:19 > 0:23:20Absolutely superb.
0:23:20 > 0:23:24David, it has been our greatest of pleasures to meet you.
0:23:24 > 0:23:25Thank you so very, very much.
0:23:25 > 0:23:28I look forward to working my way through your menu.
0:23:28 > 0:23:30It's great to see David's work
0:23:30 > 0:23:33in creating new and exciting food pairings.
0:23:33 > 0:23:37He's continuing the quest for a perfect match
0:23:37 > 0:23:40that has obsessed chefs for millennia.
0:23:45 > 0:23:48Marrying together natural taste companions has a long
0:23:48 > 0:23:50and venerable history.
0:23:50 > 0:23:54And in Cumbria one man has dedicated his life to exploring that tradition.
0:23:57 > 0:23:59Best of British food historian, Ivan Day,
0:23:59 > 0:24:05loves nothing more than to cook over an open fire in his farmhouse.
0:24:05 > 0:24:10And he's got a surprise about one of our great British food pairings.
0:24:10 > 0:24:14One of the classic combinations that everybody knows
0:24:14 > 0:24:19in this country, is the iconic roast beef and Yorkshire pudding.
0:24:19 > 0:24:22But if you delve a little bit into the history of the dish,
0:24:22 > 0:24:27you find out that 250-300 years ago when it first evolved,
0:24:27 > 0:24:32it wasn't roast beef, it was roast mutton and Yorkshire pudding.
0:24:32 > 0:24:36So what I'm going to do today is to go back to the earliest recipe,
0:24:36 > 0:24:43which is from 1737, and make you roast mutton and Yorkshire pudding.
0:24:46 > 0:24:48Oh, that sounds delicious.
0:24:48 > 0:24:52We're in for a treat, as Ivan isn't just going for one classic combination.
0:24:52 > 0:24:54How about adding some seafood?
0:24:55 > 0:24:57They used to stuff mutton with anchovies.
0:24:57 > 0:25:00Kind of the original surf and turf.
0:25:01 > 0:25:04If I smell a joint of mutton that's been hung for about 25 days,
0:25:04 > 0:25:08it smells like an old, muddy creek, and anchovies have got
0:25:08 > 0:25:10a very, very similar taste.
0:25:10 > 0:25:15I think it's that that suggested to people the idea of combining it.
0:25:15 > 0:25:19But we don't need to put any salt on at all,
0:25:19 > 0:25:23because it's all been provided by these little fishy fellows.
0:25:25 > 0:25:31Using this pastry brush, which is made out of goose feathers,
0:25:31 > 0:25:38I'm going to give it a fairly nice anointing with some melted butter.
0:25:38 > 0:25:41We won't need really to baste it very much at all,
0:25:41 > 0:25:46because mutton has got a wonderful jacket of fat over the top.
0:25:46 > 0:25:51Mutton like this is from a sheep more than a year old,
0:25:51 > 0:25:54younger than that and it's lamb that gets the chop.
0:25:54 > 0:25:56In the early days neither lamb nor mutton
0:25:56 > 0:25:59were everyday foods for commoners like us.
0:25:59 > 0:26:00We'd be on oats and barley.
0:26:03 > 0:26:07This particular breed of mutton is local to the Lake District
0:26:07 > 0:26:08where I live.
0:26:08 > 0:26:12It's called Herdwick, and is one of the oldest breeds in Britain.
0:26:12 > 0:26:17Probably at least 1,000 years old, and it is a mountain sheep,
0:26:17 > 0:26:21so it is living mainly of wild herbs and grass,
0:26:21 > 0:26:24so it has an amazingly sweet flavour.
0:26:24 > 0:26:28So it's a bit of history in itself, the actual breed.
0:26:28 > 0:26:31So that's ready to be hung up in front of the fire.
0:26:38 > 0:26:40So here's how to roast.
0:26:40 > 0:26:42Just hang it up in front of the fire.
0:26:42 > 0:26:46But to do yourself a good turn, you need a bit of clockwork.
0:26:50 > 0:26:53This gadget is called a bottle jack and it gently spins
0:26:53 > 0:26:56so that the joint is cooked nice and even.
0:27:00 > 0:27:03This mechanism first appeared at the end of the 18th century
0:27:03 > 0:27:07and it enabled people to roast vertically,
0:27:07 > 0:27:11instead of a great big spit with a huge fire going round that way,
0:27:11 > 0:27:13this goes round in a vertical axis,
0:27:13 > 0:27:17which meant you could use a much smaller fireplace, which meant
0:27:17 > 0:27:20quite ordinary people living in a cottage or a small farmhouse
0:27:20 > 0:27:23or even a townhouse could start roasting meat.
0:27:24 > 0:27:27So during the 19th century, this became the most popular way
0:27:27 > 0:27:31of the Englishman producing his Sunday dinner.
0:27:31 > 0:27:36Nowadays we don't roast at all, we bake the meat in an oven.
0:27:36 > 0:27:38And this is a lost English art.
0:27:40 > 0:27:42Next, we need Yorkshire pudding.
0:27:42 > 0:27:46Ivan is going to follow the first published instructions
0:27:46 > 0:27:51from this 1737 book where it was originally called Dripping Pudding.
0:27:51 > 0:27:54But it's not made of dripping.
0:27:54 > 0:27:58Hang around and you'll see where the dripping bit from.
0:27:58 > 0:28:01Ivan is using the familiar pancake recipe,
0:28:01 > 0:28:02eggs and flour.
0:28:02 > 0:28:06They didn't have electric mixers back in the 18th and 19th century,
0:28:06 > 0:28:09but there was always a willing kitchen maid
0:28:09 > 0:28:13or a little boy who would be given this sort of work.
0:28:13 > 0:28:14And after beating, add milk.
0:28:18 > 0:28:21OK, that's beginning to look like a nice, smooth batter now.
0:28:23 > 0:28:26Well, I'd be putting my batter in a hot tin in the oven now.
0:28:26 > 0:28:29But the old-fashioned way gives you something a bit special.
0:28:29 > 0:28:32This is the Georgian and Victorian way of doing it.
0:28:32 > 0:28:37I'm going to put the frying pan on to the fire.
0:28:45 > 0:28:48After five minutes on the fire,
0:28:48 > 0:28:51Ivan finishes off the cooking by placing it under the meat.
0:28:53 > 0:28:56What we have here is the original combination of roast mutton
0:28:56 > 0:28:59and Yorkshire pudding, and you can see the Yorkshire pudding
0:28:59 > 0:29:05is rising like the wood in the oven, but it's now in front of the fire,
0:29:05 > 0:29:08a process that used to be called firing.
0:29:09 > 0:29:13There were lots of other fired puddings.
0:29:13 > 0:29:16There was a wonderful potato pudding that was fired under meat
0:29:16 > 0:29:20and even a suet pudding that was fired under a joint too.
0:29:21 > 0:29:24So the Yorkshire pudding is the only surviving one
0:29:24 > 0:29:26of this group of fired puddings.
0:29:27 > 0:29:31The top crust now gets dripped on by all those delicious juices.
0:29:31 > 0:29:33Hence the name dripping pudding.
0:29:37 > 0:29:39All the meat juices run down the little bone
0:29:39 > 0:29:42and drizzles the drips into the pan.
0:29:43 > 0:29:45And what's going to happen is,
0:29:45 > 0:29:49that will cook in the intense heat of this fire
0:29:49 > 0:29:51and caramelise on top of the pudding,
0:29:51 > 0:29:56and that's really what gives this 18th century Yorkshire pudding
0:29:56 > 0:29:57its unique flavour,
0:29:57 > 0:30:00and why it was such a popular dish to serve with meat.
0:30:00 > 0:30:02That's it.
0:30:03 > 0:30:07Oh, that meat looks a treat. A feast fit for a King.
0:30:09 > 0:30:12But Ivan that looks a soggy mess to me, mate.
0:30:12 > 0:30:16I know it looks like a chapatti that's gone wrong or a pizza
0:30:16 > 0:30:19that someone's forgotten to put the topping on,
0:30:19 > 0:30:24but this is actually the mother of all Yorkshire puddings.
0:30:26 > 0:30:29Well, I have to say, paired with the roast
0:30:29 > 0:30:31I wouldn't mind feasting on that.
0:30:31 > 0:30:34Yep, there are flavours we'd never get to taste today
0:30:34 > 0:30:37if it weren't for enthusiasts like Ivan.
0:30:38 > 0:30:431747, Yorkshire pudding, not with beef,
0:30:43 > 0:30:46but with mutton studded with anchovies.
0:30:46 > 0:30:48The flavour of the Georgian age.
0:31:00 > 0:31:02Well, that's got us thinking.
0:31:02 > 0:31:07For our final recipe we're going to take another traditional pairing,
0:31:07 > 0:31:09but this time give it a modern twist.
0:31:09 > 0:31:14Now one of those classical pairings has been pears and cheese.
0:31:14 > 0:31:19But no more so than pears and Stilton. Pear and Stilton.
0:31:19 > 0:31:22And we've turned this into what we believe to be
0:31:22 > 0:31:24a modern British Classic.
0:31:24 > 0:31:27We've turned it into a fruity little pear and stilton tartlet,
0:31:27 > 0:31:29with good old walnuts for some extra crunch.
0:31:29 > 0:31:31It's a real little feast.
0:31:34 > 0:31:38- One, two.- Yes!- Three.- Yes!
0:31:38 > 0:31:41While Si's making the filling, I'm going to make the pastry.
0:31:41 > 0:31:42It's really simple.
0:31:42 > 0:31:47To start with, I just need 300g of plain flour and 175g of butter.
0:31:48 > 0:31:53Blitz the crumbs, add an egg, and we have a very short pastry.
0:31:54 > 0:31:57For the filling, prepare three Conference pears.
0:31:57 > 0:32:00There's nothing like a Conference pear, is there?,
0:32:00 > 0:32:02but pears have been around for a while.
0:32:02 > 0:32:07And do you know, they were always thought more superior to apples.
0:32:07 > 0:32:08Really?
0:32:08 > 0:32:12Yes, in 1640 there were 64 known types of pear,
0:32:12 > 0:32:16and by 1872, there were 700.
0:32:18 > 0:32:20What we're going to do is peel the pears, slice them,
0:32:20 > 0:32:22fry them in butter.
0:32:22 > 0:32:24You know when you take the skin off a pear,
0:32:24 > 0:32:27they're slippy little devils, aren't they?
0:32:27 > 0:32:29- It's because they're juicy.- Yeah.
0:32:30 > 0:32:33Just pulse the flour and butter together
0:32:33 > 0:32:34until they're like breadcrumbs.
0:32:34 > 0:32:38Sling an egg in. Wacko! Mr Pastry!
0:32:40 > 0:32:44There is no liquid in this crust apart from an egg,
0:32:44 > 0:32:48but this is so short, it's shorter than Ronnie Corbett in his socks.
0:32:48 > 0:32:53Just pulse and add, and a block of pastry will miraculously appear.
0:32:54 > 0:32:55It's happening.
0:32:55 > 0:33:02It never ceases to amaze me how making pastry is so simple.
0:33:02 > 0:33:05So how come my Auntie Marion's always used to turn out
0:33:05 > 0:33:06like cricket pads?
0:33:07 > 0:33:09Now this is a swine to handle.
0:33:11 > 0:33:14But you know, the harder it is to work with,
0:33:14 > 0:33:16- the more it'll melt in your mouth. - That's it.
0:33:16 > 0:33:20Now, wrap this in Clingfilm, pop it into the fridge for half an hour,
0:33:20 > 0:33:22and the butter will firm up again
0:33:22 > 0:33:24and it will give us pastry that we can work with.
0:33:26 > 0:33:31'But all will be lost if you can't get your tarts out of the tin.
0:33:31 > 0:33:33'So use loose-bottomed pastry cases
0:33:33 > 0:33:37'and give each one' a thorough coating of butter.
0:33:38 > 0:33:44With the size of Dave's tartlets, they aren't going to fit in there,
0:33:44 > 0:33:48but what I want to do is get a nice, even colour all over these pears.
0:33:48 > 0:33:51So what we will do is half them when they come out of the pan
0:33:51 > 0:33:53and they're evenly coloured.
0:33:54 > 0:33:57What will happen is the sugar in the pears will caramelise
0:33:57 > 0:34:01and sweeten to become the perfect partner for the savoury Stilton.
0:34:04 > 0:34:07Stilton cheese is first thought to have seen
0:34:07 > 0:34:11the light of day at the Bell Inn in Stilton.
0:34:11 > 0:34:16And Daniel Defoe writes about Stilton in 1772
0:34:16 > 0:34:22and there he calls it the English Parmesan, which is very interesting,
0:34:22 > 0:34:26because Italians have been eating pair with Parmesan for years.
0:34:26 > 0:34:31A bit of flour, and these tart tins can consider themselves
0:34:31 > 0:34:34well and truly prepared.
0:34:34 > 0:34:36Now we need to divide the pastry into eight.
0:34:36 > 0:34:41Roll out, line the tart tins and blind bake them.
0:34:41 > 0:34:46Oh, look, we've got some colour on these pears now. They go quite quickly.
0:34:46 > 0:34:49They're fickle things, pears.
0:34:49 > 0:34:53And when you buy a bag and you put them there and they're rock,
0:34:53 > 0:34:56like hand-grenades four days, and you turn your back,
0:34:56 > 0:34:58and the next minute they're cotton wool.
0:34:58 > 0:35:01- You've got to catch it that moment when it's on the cusp.- You do.
0:35:01 > 0:35:05Tell you what, you don't put them next to bananas, do you?
0:35:05 > 0:35:08Because if you put them next to bananas, bananas make everything go soft.
0:35:08 > 0:35:12So take your bananas out the fruit bowl with the rest of your fruit
0:35:12 > 0:35:14and put them to one side in isolation.
0:35:14 > 0:35:18Don't make sure bananas with other fruit.
0:35:18 > 0:35:21OK, look we are getting so nice colours on these pears now.
0:35:21 > 0:35:25And that's just the sugars in the pears caramelising on the hot
0:35:25 > 0:35:30surface of the pan, and that's what you want, that sort of lovely colour.
0:35:31 > 0:35:35When doing the bases, roll out each pastry ball onto
0:35:35 > 0:35:37a lightly-floured surface
0:35:37 > 0:35:40and press it into the base and sides of the tins.
0:35:40 > 0:35:42Make sure you trim off any excess.
0:35:45 > 0:35:47Now I'm making a savoury custard
0:35:47 > 0:35:50for the pears and stilton to cuddle up in, using three eggs,
0:35:50 > 0:35:54300ml of creme fraiche and three finely chopped sage leaves.
0:36:01 > 0:36:06What we want to do is mix that together, but don't whisk it too hard,
0:36:06 > 0:36:11because if you put too much air in it it's not going to do the job
0:36:11 > 0:36:12that it's supposed to do,
0:36:12 > 0:36:16which is hold all those lovely, lovely textures in that tartlet.
0:36:16 > 0:36:19And because these tartlets have a savoury element
0:36:19 > 0:36:21I'm going to season with salt and pepper.
0:36:24 > 0:36:28Tip the pears onto a piece of kitchen towel
0:36:28 > 0:36:30to soak up the excess butter.
0:36:30 > 0:36:32They are glistening with loveliness.
0:36:32 > 0:36:36By now Dave should have finished lining the tins.
0:36:36 > 0:36:37Hey! There we go. Eight.
0:36:37 > 0:36:41I tell you what, that's a marathon session, dude.
0:36:41 > 0:36:42It is quite impressive, that.
0:36:42 > 0:36:46To prevent the pastry going soggy when we add the filling,
0:36:46 > 0:36:48we've got to pre-bake the cases.
0:36:48 > 0:36:53It's called blind baking and for this you usually add
0:36:53 > 0:36:55a temporary filling of dried beans.
0:36:55 > 0:36:58But we've dragged blind baking, along with pear and Stilton,
0:36:58 > 0:37:01into the 21st century.
0:37:01 > 0:37:03Don't worry, it won't burn,
0:37:03 > 0:37:07a Clingfilm bag full of lentils that fits exactly.
0:37:07 > 0:37:11I know it's an odd convention, but they use it in professional kitchens
0:37:11 > 0:37:15all the time, so we're letting you in on a little secret, you see.
0:37:15 > 0:37:18Make sure they're nice and tidy on the tray.
0:37:18 > 0:37:21It doesn't make any difference, but it does to me.
0:37:21 > 0:37:24Pop those into a preheated oven of 180 degrees Celsius,
0:37:24 > 0:37:27for a fan oven, for 20 minutes.
0:37:27 > 0:37:29Then we take the little baggies out
0:37:29 > 0:37:31and leave them in for 10 minutes more.
0:37:31 > 0:37:33Then we fill them, bake them and eat them.
0:37:43 > 0:37:45Did you know that sage, for centuries,
0:37:45 > 0:37:47has been used as a medicinal herb?
0:37:47 > 0:37:52Yeah, I did. It was traditionally associated with long life as well.
0:37:52 > 0:37:56I think I might have heard that somewhere, yeah.
0:37:56 > 0:38:01Did you know that by washing your hair with sage infusion,
0:38:01 > 0:38:04it lessened the chances of hair loss?
0:38:08 > 0:38:09Obviously not.
0:38:10 > 0:38:11I'll have to try that then.
0:38:11 > 0:38:16Did you know that sage leaves were also good to rub on to a bruise?
0:38:17 > 0:38:20And did you know that Italy, France
0:38:20 > 0:38:23and Greece eat twice as much cheese as we do?
0:38:23 > 0:38:27And did you know that every spring sees the inhabitants of Stilton
0:38:27 > 0:38:30racing and rolling a cheese through their streets?
0:38:30 > 0:38:33- I think I did, yeah. - It's called a cheese roll.
0:38:36 > 0:38:39After 20 minutes take out the Clingfilm bags.
0:38:39 > 0:38:41Aaah! Aaah!
0:38:42 > 0:38:44'Don't be daft, Dave, use a fork, mate.'
0:38:48 > 0:38:52Turn the oven down to 150 degrees and bake for another ten minutes.
0:38:52 > 0:38:54This will dry out the bottoms.
0:38:58 > 0:39:01- Oh, nice, mate.- Lovely, aren't they?
0:39:05 > 0:39:07There is no sense of sog in those bases.
0:39:09 > 0:39:12They're ready to receive the happy couple.
0:39:12 > 0:39:15First, crumble in the Stilton.
0:39:15 > 0:39:19And you don't need much, because Stilton can be a virulent beast.
0:39:19 > 0:39:23But, this is the sour for the lovely sweet pears, which now,
0:39:23 > 0:39:26thanks to Mr King, are beautifully caramelised.
0:39:26 > 0:39:32What I am going to do is cut a few slices of pear in half,
0:39:32 > 0:39:36and then just putting some in there.
0:39:36 > 0:39:39It is all beginning to kind of work, isn't it?
0:39:39 > 0:39:42It is one of those kind of mad things that you read it
0:39:42 > 0:39:44and think, "I'm not sure."
0:39:46 > 0:39:50Now the guests of honour for this happy occasion, the walnuts.
0:39:50 > 0:39:53Just roughly sprinkle them over the top.
0:39:53 > 0:39:56Nothing terribly refined.
0:39:56 > 0:39:59You want to keep the texture integrity of all the flavours
0:39:59 > 0:40:02and, actually, if the nuts on the top roast a bit,
0:40:02 > 0:40:05there's nowt wrong with that.
0:40:05 > 0:40:07It does kind of say autumn and winter.
0:40:07 > 0:40:11It's got a lovely feel to it, the palate of flavours.
0:40:12 > 0:40:16Finally, fill the tartlets with that lovely egg custard.
0:40:16 > 0:40:20And tap them down to help it all settle.
0:40:21 > 0:40:26And they shouldn't rise up much, so don't worry about filling them to the top.
0:40:26 > 0:40:28And then just go round and just top up once it's settled.
0:40:38 > 0:40:43The tartlets now need to go back in the oven at 150 degrees Celsius
0:40:43 > 0:40:45for another 30 minutes or until set.
0:40:53 > 0:40:56Yes! Now these will need to cool a tadge.
0:40:56 > 0:40:59They are bubbling away like a good'un, aren't they?
0:40:59 > 0:41:02I'd give them five minutes then pop them out of the case,
0:41:02 > 0:41:05then give them another 10 and then consume whilst warm.
0:41:05 > 0:41:06They are beautiful.
0:41:06 > 0:41:08Look how that's bubbling. Look at that.
0:41:08 > 0:41:11I must say, nicely filled, Mr King.
0:41:16 > 0:41:19'These sumptuous tarts are stunning served warm,
0:41:19 > 0:41:22'with a green salad of watercress and rocket.'
0:41:22 > 0:41:25Look at those. Look at those.
0:41:25 > 0:41:29I'm at a bit of a loss with this one.
0:41:29 > 0:41:32- Let's eat it. - I think so.- We might as well.
0:41:36 > 0:41:38Look at that.
0:41:38 > 0:41:41That's all that lovely caramelised pear, the Stilton,
0:41:41 > 0:41:44crunchy walnuts and egg and creme fraiche.
0:41:44 > 0:41:47And a pastry that's as light as a light thing.
0:41:52 > 0:41:53She's a bonny little tart.
0:41:53 > 0:41:56What's lovely about it is, it's one of those textures,
0:41:56 > 0:41:58the sage goes through it.
0:41:58 > 0:42:03- But when you hit the pear... - Lovely, isn't it?
0:42:03 > 0:42:09But that pastry, it's so simple. It's flour, butter and one egg.
0:42:09 > 0:42:13Nothing else. And it tastes stupendous.
0:42:13 > 0:42:18And that is a perfect pairing. The pear and the Stilton. Beautiful.
0:42:18 > 0:42:22With walnuts and sage as the bridesmaids.
0:42:22 > 0:42:24What more can you say?
0:42:26 > 0:42:29There are some foods that are just made for each other.
0:42:29 > 0:42:34You know if you team them up, you're in for some fantastic flavours.
0:42:35 > 0:42:38And the great thing is, you can use food pairings to experiment
0:42:38 > 0:42:41and create all kinds of fantastic meals.
0:42:44 > 0:42:47But more than that, food pairings are part of our national identity.
0:42:47 > 0:42:52Landmark dishes where you can't think of one part without the other.
0:42:54 > 0:42:57And whilst we have some great old traditions,
0:42:57 > 0:43:02there are new combinations popping up to keep British food pairings fresh.
0:43:04 > 0:43:10Visit bbc.co.uk/food to discover some amazing facts
0:43:10 > 0:43:12about the history of food.
0:43:12 > 0:43:16And to find out how to cook up tonight's recipes.
0:43:30 > 0:43:33Subtitles by Red Bee Media Ltd
0:43:33 > 0:43:36Email: subtitling@bbc.co.uk