0:00:02 > 0:00:05We believe Britain has the best food in the world.
0:00:07 > 0:00:11'Our glorious country boasts some fantastic ingredients.'
0:00:11 > 0:00:13Start eating it, will you?!
0:00:13 > 0:00:16'It's home to amazing producers...'
0:00:16 > 0:00:20- My goodness gracious. That is epic.- Isn't it?
0:00:20 > 0:00:23'..and innovative chefs.'
0:00:23 > 0:00:27But our islands also have a fascinating food history.
0:00:27 > 0:00:33The fish and chip shops of South Wales are running out of chips.
0:00:33 > 0:00:35- Yes!- Yes!
0:00:35 > 0:00:39'And in this series, we're uncovering revealing stories
0:00:39 > 0:00:42'of our rich culinary past.'
0:00:42 > 0:00:45Now there is food history on a plate.
0:00:45 > 0:00:47..as well as meeting our nation's food heroes
0:00:47 > 0:00:50who are keeping this heritage alive!
0:00:50 > 0:00:52They're certainly enjoying themselves.
0:00:52 > 0:00:56It's a short life, let's make it a happy one like they've always had.
0:00:56 > 0:00:58And of course we'll be cooking up
0:00:58 > 0:01:01a load of dishes that reveal our foodie evolution.
0:01:03 > 0:01:06Spring, summer, autumn or winter. It's brilliant.
0:01:07 > 0:01:10- BOTH:- Quite simply, the best of British.
0:01:25 > 0:01:29We believe that British lamb, mutton and hogget is the best in the world.
0:01:29 > 0:01:33- Yeah, because... - Because it tastes so delicious.
0:01:33 > 0:01:36I mean, you can roast it, you can barbecue it, you can curry it.
0:01:36 > 0:01:38I mean, you can put it in a Shepherd's pie.
0:01:38 > 0:01:41And then you've got pasties, kebabs, you've got samosas...
0:01:41 > 0:01:47It's because our world-class farmers have, for generations,
0:01:47 > 0:01:51been selectively breeding and rearing sheep for their meat
0:01:51 > 0:01:53and the fantastic flavour that meat producers.
0:01:56 > 0:01:59Sheep are ingrained into our landscape and food culture.
0:01:59 > 0:02:02Since ancient times they've kept us fed and clothed
0:02:02 > 0:02:06and generations of Britons have tended them in our fields and hills.
0:02:06 > 0:02:10So today's show is a celebration of our woolly friends!
0:02:10 > 0:02:13Whether it's for tasty heritage cheese,
0:02:13 > 0:02:15forgotten traditional varieties of meat
0:02:15 > 0:02:18or spectacular international cuisine...
0:02:18 > 0:02:20We'll be exploring the best
0:02:20 > 0:02:22that these familiar beasties have to offer.
0:02:25 > 0:02:28When we sit down on a Sunday afternoon
0:02:28 > 0:02:30to tuck into a nice joint of lamb...
0:02:30 > 0:02:32Most of us are too busy applying the mint sauce
0:02:32 > 0:02:35to spare a thought for the people who reared it.
0:02:35 > 0:02:38So we wanted to redress that with our tribute
0:02:38 > 0:02:41to one of the oldest and, as far as we're concerned,
0:02:41 > 0:02:44one of the most important professions in the world.
0:02:44 > 0:02:46The shepherd!
0:02:46 > 0:02:50MUSIC: "Little Green Bag" by The George Baker Selection
0:02:50 > 0:02:53A breed of man or woman as hardy as the animals they tend.
0:02:54 > 0:02:56But getting rarer.
0:02:56 > 0:02:59You see, these days, thanks to modern technology,
0:02:59 > 0:03:02one shepherd can look after a lot more sheep.
0:03:02 > 0:03:05- Hold 'em up! - So fewer of us get to rub shoulders
0:03:05 > 0:03:08with the practitioners of this ancient art.
0:03:08 > 0:03:10The men and women that at one time could be found
0:03:10 > 0:03:15all over our British countryside ensuring the safety of their flocks.
0:03:15 > 0:03:17It was never a life for the faint-hearted
0:03:17 > 0:03:20and every day was something of an endurance test.
0:03:20 > 0:03:23Sheep are extremely free-ranging creatures,
0:03:23 > 0:03:26so the shepherd had a lot of ground to cover.
0:03:26 > 0:03:31'Every day, John Owen walks about 1,000 of the 3,000 acres in his charge
0:03:31 > 0:03:34'covering the same ground roughly twice each week.'
0:03:34 > 0:03:36Agility was everything.
0:03:37 > 0:03:40The safety of their flock was paramount.
0:03:40 > 0:03:43If I don't rescue it it'll probably stay on the ledge
0:03:43 > 0:03:47until it gets that weak and dies, or it'll probably try and jump off
0:03:47 > 0:03:49and jump into the waterfall and get drowned.
0:03:55 > 0:03:58For the shepherd, one of their pressing worries
0:03:58 > 0:04:02must surely have been their biggest occupational hazard: the weather.
0:04:04 > 0:04:06'In the terrible winter of 1947,
0:04:06 > 0:04:11'Rainscar was cut off from the outside world for 13 weeks.
0:04:11 > 0:04:14'And Mr Coates had to make six-mile journeys
0:04:14 > 0:04:18'with a horse and a sledge to fetch supplies of food.'
0:04:18 > 0:04:22The shepherd's sacrifices meant the animals were in tip-top condition,
0:04:22 > 0:04:24and British sheep were the best in the world.
0:04:24 > 0:04:29And there was no better place to show off such fine beasts than at market -
0:04:29 > 0:04:32the sheep equivalent of Fashion Week, but with fatter models.
0:04:39 > 0:04:42Beautiful back end. Look how broad and wide they are.
0:04:42 > 0:04:44It's the epitome of sheep breeding.
0:04:44 > 0:04:46Ooh, they look good enough to eat.
0:04:46 > 0:04:47What is it you're actually looking for,
0:04:47 > 0:04:49because you're handling them all the time?
0:04:49 > 0:04:52Well, when we put the hand over the loin and over the back end,
0:04:52 > 0:04:54we try to assess the amount of fat we have on there
0:04:54 > 0:04:56so that they cook well and look well
0:04:56 > 0:04:59when presented on the butcher's slab or supermarket shelf.
0:05:01 > 0:05:05Britain really can claim some of the finest lamb in the world.
0:05:05 > 0:05:07And it's all thanks to the men and women like these
0:05:07 > 0:05:11who dedicated their lives to caring for the nation's sheep,
0:05:11 > 0:05:14so that only the finest meat would reach our table.
0:05:17 > 0:05:20There may not be many shepherds any more,
0:05:20 > 0:05:23but lamb is just as tasty as it ever was.
0:05:23 > 0:05:25For our first recipe in today's show
0:05:25 > 0:05:29we're going to cook a supercharged version of a traditional lamb dish
0:05:29 > 0:05:31that you can't go wrong with.
0:05:31 > 0:05:35Masala lamb chops, smothered in onions, fried kidneys
0:05:35 > 0:05:39and a three-root vegetable mash.
0:05:39 > 0:05:41- Everybody loves lamb chops, don't they?- Who doesn't, Dave?
0:05:41 > 0:05:44I don't know. It's one of those traditional things.
0:05:44 > 0:05:46It's really funny, though. When it comes to kidneys,
0:05:46 > 0:05:49- some people are a bit iffy. - How can... They're fabulous.
0:05:49 > 0:05:52They are, but when you and me were in Argentina and they were doing,
0:05:52 > 0:05:55like, a whole lamb on a spit, the kidneys were in it
0:05:55 > 0:05:59and that was the treat, and actually we both firmly believe
0:05:59 > 0:06:02that when they're cooked properly and prepared properly,
0:06:02 > 0:06:04- kidneys are fantastic. - They are just that
0:06:04 > 0:06:08and what we're going to do, we'll show you how to prepare a kidney.
0:06:08 > 0:06:09Should we get on with the root mash?
0:06:09 > 0:06:12Well, let's do that first so we can get it on and then...
0:06:12 > 0:06:14Cos actually the dish itself is quite quick.
0:06:14 > 0:06:16- Rugby!- Hold on.
0:06:19 > 0:06:21- Celeriac, Mr King?- Hello?
0:06:21 > 0:06:26Could we have half of that celeriac in, kind of, two-centimetre cubes?
0:06:26 > 0:06:28Of course, sir. On its way.
0:06:30 > 0:06:31The celeriac.
0:06:31 > 0:06:34It's not the most attractive of things,
0:06:34 > 0:06:38but it's tasty and it makes an unusual alternative
0:06:38 > 0:06:40to your bog-standard mashed tatie.
0:06:40 > 0:06:42It's quite a modern addition to our kitchen,
0:06:42 > 0:06:44but it's really getting up there now.
0:06:44 > 0:06:46It's getting popular. It's everywhere.
0:06:46 > 0:06:51To give the mash a sweet edge, I'm adding two carrots and two parsnips.
0:06:51 > 0:06:55It's funny, we're one of the few nations that eat parsnips.
0:06:55 > 0:06:57They haven't really caught on in the New World
0:06:57 > 0:07:01and, do you know, the French don't eat them at all?
0:07:01 > 0:07:04Boil the three up, let them rumble.
0:07:04 > 0:07:07Mash with butter, salt, pepper and nutmeg
0:07:07 > 0:07:12and that's like your blanket for everything else to perform its dance on.
0:07:12 > 0:07:13Fantastic. Now, look.
0:07:13 > 0:07:18I'm going to do four of these beautiful lamb chops.
0:07:18 > 0:07:20They're cutlets, look at them. Beautiful.
0:07:20 > 0:07:23- They're juicy ones, aren't they? - They're fabulous,
0:07:23 > 0:07:26and I'm just going to season them up with salt and pepper
0:07:26 > 0:07:28in preparation for Dave to cook them.
0:07:28 > 0:07:34But first I want to cook a big pan of fried onions.
0:07:34 > 0:07:35Not, kind of, sweated.
0:07:35 > 0:07:38This is like, kind of, browned, caramelised,
0:07:38 > 0:07:40and you know it's like Laurel and Hardy go,
0:07:40 > 0:07:44"Mm-mm, Stanley, and smothered in onions!"
0:07:44 > 0:07:46These chops are smothered in onions.
0:07:46 > 0:07:51So chuck in a knob of butter and two thinly sliced onions in the pan.
0:07:51 > 0:07:54Cook for about ten minutes until golden brown.
0:07:54 > 0:07:56This'll give us time to prepare the kidneys.
0:07:56 > 0:07:59That's your kidney. Now, sometimes when you buy from the butchers
0:07:59 > 0:08:02they'll have taken this membrane off.
0:08:02 > 0:08:04If your butcher hasn't taken it off,
0:08:04 > 0:08:06just peel it. Simple as that.
0:08:08 > 0:08:12And then you've got a lovely, nice, clean kidney.
0:08:12 > 0:08:15Now, what you do...
0:08:15 > 0:08:18Is cut your kidney in half.
0:08:18 > 0:08:20And you see that?
0:08:20 > 0:08:23That bit is as chewy as an old boot.
0:08:25 > 0:08:28So take a pair of scissors, just snip it out...
0:08:30 > 0:08:32There you go.
0:08:35 > 0:08:40And all of those horrible bits is what you don't want.
0:08:40 > 0:08:42Another final snip.
0:08:44 > 0:08:47That's the core of the kidney that you don't want.
0:08:47 > 0:08:51That is a perfectly prepared kidney.
0:08:51 > 0:08:54And then you repeat the process on the other half.
0:08:56 > 0:08:59Right, just toss them...
0:09:02 > 0:09:04..toss them in the seasoned flour.
0:09:04 > 0:09:06And set them aside until we're ready to go.
0:09:06 > 0:09:11That's our kidneys, cored, halved and tossed in seasoned flour.
0:09:13 > 0:09:14Look at those.
0:09:16 > 0:09:18- They're proper fried-up onions. - Get in.
0:09:18 > 0:09:22- That's what we want on this one, isn't it?- Oh, it smells so good.
0:09:22 > 0:09:24Fried onions. Fried onions.
0:09:27 > 0:09:29And just pop these seasoned chops in.
0:09:32 > 0:09:34And about two minutes on each side.
0:09:40 > 0:09:42Mm! Oh, yeah.
0:09:49 > 0:09:53The lovely thing about frying in butter, it browns things.
0:09:58 > 0:10:00I'd say they've had...
0:10:02 > 0:10:05A couple of minutes. Turn them on to the fat.
0:10:08 > 0:10:12I hate that on a chop, where the fat is kind of raw, do you?
0:10:12 > 0:10:17- Oh, it's horrible. - And then add your kidneys.
0:10:17 > 0:10:19Use your kidneys as a bit of a prop.
0:10:23 > 0:10:25I think those chops are ready, Si.
0:10:25 > 0:10:28Yeah, they look like it, mate. Very, very nice.
0:10:28 > 0:10:30Oh, perfectly cooked, mate.
0:10:30 > 0:10:33They've got nice colour on the fat at the side.
0:10:38 > 0:10:40- They're juicy, eh?- Beautiful.
0:10:44 > 0:10:46And now pop the kidneys over.
0:10:47 > 0:10:51Two, three, four.
0:10:55 > 0:10:58- It's just the smell, isn't it? - Wholesome, isn't it?
0:11:01 > 0:11:03Right, they're done beautifully.
0:11:03 > 0:11:05The last thing we want is to overcook these
0:11:05 > 0:11:08or it'll be lamb chops with Marsala-coated squash balls.
0:11:11 > 0:11:15I'm just going to put these in a 50-degree, just a very warm oven,
0:11:15 > 0:11:17just to, kind of, rest and keep warm.
0:11:18 > 0:11:23Add the onions back into the pan and pour over 150 mls of the Marsala.
0:11:26 > 0:11:28It's sweet and slightly spicy,
0:11:28 > 0:11:31and all that caramelisation of the onions
0:11:31 > 0:11:36is going to colour the wine and give us a very rich, unctuous gravy.
0:11:36 > 0:11:40We've got some pepper in here and some salt
0:11:40 > 0:11:44and there is so much flavour in this pan. It's fab.
0:11:44 > 0:11:49And the last thing I want to do is to finish this off with some butter.
0:11:49 > 0:11:50Which is quite indulgent,
0:11:50 > 0:11:53but honest, with the Marsala wine, oh, it works.
0:11:53 > 0:11:55Right, onto the mash.
0:11:55 > 0:11:59Just mash it roughly, then what we're going to do,
0:11:59 > 0:12:02we're going to put half of this butter in, some salt...
0:12:04 > 0:12:05..some pepper...
0:12:06 > 0:12:11..and a good, good sprinkling of nutmeg.
0:12:16 > 0:12:20And then I'm going to take it over and beat it.
0:12:20 > 0:12:24Blitzing it with a hand blender will give it a lovely smooth consistency.
0:12:28 > 0:12:30This is going to be hearty and robust, isn't it?
0:12:30 > 0:12:32It's not nouvelle.
0:12:36 > 0:12:39Lay the chops on the mash, snuggle in the kidneys...
0:12:42 > 0:12:45..smother in the onions and Marsala gravy
0:12:45 > 0:12:49and garnish with the deep-fried sage leaves.
0:12:49 > 0:12:51That's lovely, isn't it?
0:12:51 > 0:12:56I mean, really, it's lamb chop and kidneys, but with a bit of care.
0:12:59 > 0:13:01Go.
0:13:02 > 0:13:05- Straight for the kidneys.- Yeah.
0:13:05 > 0:13:07- Oh, they are good.- Oh.
0:13:09 > 0:13:12And the chops. The Marsala...
0:13:20 > 0:13:23Those onions with the kidneys and the lamb go so well with it,
0:13:23 > 0:13:26because Marsala is sweet and spicy.
0:13:26 > 0:13:28- Beautiful.- Mm.
0:13:28 > 0:13:32And the mash, it's so much more interesting than the humble potato.
0:13:36 > 0:13:38If you don't like kidneys,
0:13:38 > 0:13:41this would work just as well with the lamb chops.
0:13:41 > 0:13:45It would be a lovely way just to dress up your lamb chop
0:13:45 > 0:13:47for a Thursday night's tea.
0:13:47 > 0:13:52And what better way to celebrate great British lamb?
0:13:52 > 0:13:55Simple, eh? Lamb is great,
0:13:55 > 0:13:57but it's not the only sort of sheep meat around.
0:13:57 > 0:14:00Thanks to some traditionally-minded sheep farmers,
0:14:00 > 0:14:03some of the more mature cuts that have fallen out of favour
0:14:03 > 0:14:06over the years are starting to make a comeback.
0:14:06 > 0:14:09If there's one place in the world where you'd struggle to farm
0:14:09 > 0:14:12anything other than sheep, it's the Lake District.
0:14:13 > 0:14:16Yep - cold, wet and mountainous, on the high fells,
0:14:16 > 0:14:20its climate and topography can be conquered by few animals,
0:14:20 > 0:14:21other than the hardy sheep!
0:14:24 > 0:14:27National Trust tenants Jon and Caroline Watson
0:14:27 > 0:14:30have been farming these durable animals up here,
0:14:30 > 0:14:32in my home county of Cumbria, for years.
0:14:35 > 0:14:37But as well as rearing lamb and mutton,
0:14:37 > 0:14:39they're also rejuvenating the production
0:14:39 > 0:14:42of a little known halfway house between the two.
0:14:43 > 0:14:47Hogget is a meat many of you will not be familiar with.
0:14:47 > 0:14:51So hogget is sheep meat in its second year.
0:14:51 > 0:14:53The first year of life it's classed as lamb
0:14:53 > 0:14:56and then when it goes over a year old and its teeth are up
0:14:56 > 0:14:58that becomes hogget for a year
0:14:58 > 0:15:00and then after the second year it becomes mutton,
0:15:00 > 0:15:03and it's got the benefit of being tender like lamb
0:15:03 > 0:15:06but it's got the richness and the depth of flavour of the mutton,
0:15:06 > 0:15:09which is really nice. It's a lovely middle ground.
0:15:16 > 0:15:19And there's good reason as to why a product like hogget
0:15:19 > 0:15:24is so well suited to where they live and how they have to farm.
0:15:24 > 0:15:29Well, farming sheep in this part of the country has its unique challenges.
0:15:29 > 0:15:31One of the difficulties is quite obvious.
0:15:31 > 0:15:34The topography, as you can appreciate,
0:15:34 > 0:15:36the low-lying land is marginal.
0:15:36 > 0:15:38Not a lot of grass.
0:15:38 > 0:15:42The sheep have to live on the fells, on the high ground,
0:15:42 > 0:15:46and they eat all sorts of vegetation up there,
0:15:46 > 0:15:49from lichens to heather to berries.
0:15:49 > 0:15:52Anything they can get their mouths on,
0:15:52 > 0:15:56and that helps to enrich the flavour of the meat.
0:15:56 > 0:16:01Which, when it reaches hogget stage, is phenomenal flavour.
0:16:01 > 0:16:03Really, a traditional flavour.
0:16:05 > 0:16:08So, yeah, we like to let them grow naturally
0:16:08 > 0:16:10rather than farm them in a hurry.
0:16:15 > 0:16:18Traditionally the animals would have been left as hoggets
0:16:18 > 0:16:20because the wool was so valuable,
0:16:20 > 0:16:22and they would get two cuts of wool
0:16:22 > 0:16:24before they went to slaughter.
0:16:24 > 0:16:26With the advent of war, though,
0:16:26 > 0:16:28came the pressing need to feed the nation
0:16:28 > 0:16:32and slow meats like mutton and hogget began to be phased out
0:16:32 > 0:16:34for quicker, readily available lamb.
0:16:36 > 0:16:39With that many sheep breeds went into decline
0:16:39 > 0:16:41in favour of more productive animals.
0:16:41 > 0:16:43But if you're farming on the Lakeland fells
0:16:43 > 0:16:46there's really only one sheep you can turn to -
0:16:46 > 0:16:48the Herdwick!
0:16:48 > 0:16:51WHISTLE CHIRPS
0:16:51 > 0:16:54The Herdwicks are ideal for the Lake District
0:16:54 > 0:16:57and to be taken through as hogget.
0:16:57 > 0:17:02They're short, stocky animals with four solid legs
0:17:02 > 0:17:05that they can climb anything, basically.
0:17:05 > 0:17:09The wool, also, is very coarse and they have a double layer of wool,
0:17:09 > 0:17:12which insulates them from the harsh winters up on the fell,
0:17:12 > 0:17:16and also helps the rain just drip off them,
0:17:16 > 0:17:20cos we do get a lot of rain in the Lake District.
0:17:20 > 0:17:22And Herdwick are slow-growing
0:17:22 > 0:17:27so they do put fat down inside the meat as marbling.
0:17:27 > 0:17:30If they're left to eat natural grazing
0:17:30 > 0:17:33they just make beautiful hogget meat.
0:17:37 > 0:17:41The perfect synthesis that the Herdwick has with its environment
0:17:41 > 0:17:44had an unlikely but influential champion
0:17:44 > 0:17:46in a well-known children's author,
0:17:46 > 0:17:52renowned for her empathy and understanding of animals.
0:17:52 > 0:17:56Beatrix Potter in particular had a very close association with this area
0:17:56 > 0:17:58and she owned many of the farms in this area,
0:17:58 > 0:18:01and the farm that we tenant from the National Trust
0:18:01 > 0:18:05was once purchased by Beatrix Potter, and she was a great believer
0:18:05 > 0:18:07in that the Herdwick is the right thing,
0:18:07 > 0:18:09the right animal to be using in this area.
0:18:09 > 0:18:11She also got to know the farmers very well.
0:18:11 > 0:18:14She farmed herself and became, you know,
0:18:14 > 0:18:16part of the scene for a while
0:18:16 > 0:18:18and really did a lot of work to try and make sure
0:18:18 > 0:18:20that the Herdwick were appreciated
0:18:20 > 0:18:22and that's the way we like to farm now,
0:18:22 > 0:18:25and the meat product that we produce, the hogget that we produce,
0:18:25 > 0:18:26is a reflection of that way of farming.
0:18:30 > 0:18:33So you can perhaps understand why Jon and Caroline
0:18:33 > 0:18:36are so keen for more people to try this little known
0:18:36 > 0:18:38but highly regarded meat.
0:18:38 > 0:18:41We've been lucky enough to win lots of awards.
0:18:41 > 0:18:42We've got a good reputation.
0:18:42 > 0:18:45We supply a range of Michelin-star restaurants,
0:18:45 > 0:18:47which is brilliant, but at the same time,
0:18:47 > 0:18:49it's easy to cook, its user-friendly.
0:18:49 > 0:18:52We've got a few different options here, just as an example.
0:18:52 > 0:18:54This is the cutlets, or the rack, and that's loin meat,
0:18:54 > 0:18:58so the middle section of the animal, where you've got this beautiful eye,
0:18:58 > 0:19:02which is really, really tender, so this tends to be cooked very quickly.
0:19:02 > 0:19:05You can serve that pink. Then you've got the leg part.
0:19:05 > 0:19:09This is a half leg joint, perfect for roast dinners.
0:19:09 > 0:19:11It can be done relatively quickly and served pink
0:19:11 > 0:19:14or you can do it as a lovely slow-cooked dish
0:19:14 > 0:19:17and you get the richer, deeper flavours coming through.
0:19:19 > 0:19:22The quality and versatility of hogget
0:19:22 > 0:19:24might not have gone unnoticed by many top chefs,
0:19:24 > 0:19:28but Jon and Caroline are acutely aware that to revive it
0:19:28 > 0:19:31they've got to engage with folk like you and me.
0:19:31 > 0:19:34You can see the marbling that you get in the Herdwick.
0:19:34 > 0:19:37Very fine layers of fat, which all the flavour's in.
0:19:40 > 0:19:43And with hungry walkers strolling right through the farmland
0:19:43 > 0:19:44where they rear their hogget,
0:19:44 > 0:19:47they've decided the best way of doing that is burgers...
0:19:47 > 0:19:49hogget burgers!
0:19:50 > 0:19:53I think it's very important to be able to sell the meat
0:19:53 > 0:19:56and, sort of, connect it to the landscape its reared in
0:19:56 > 0:19:58and make people think about their food,
0:19:58 > 0:20:01tell them about the origins, the type of breed,
0:20:01 > 0:20:03what's it eating, where's it been slaughtered -
0:20:03 > 0:20:06all those questions we want people to start asking
0:20:06 > 0:20:09so that people don't shy away from asking that sort of thing.
0:20:09 > 0:20:11What's happened is farming has become behind closed doors
0:20:11 > 0:20:14for a lot of people and all they see is the end produce
0:20:14 > 0:20:16at the supermarket in cellophane wrapper
0:20:16 > 0:20:19and we want to try and get round that, really.
0:20:21 > 0:20:25And we feel that to keep the hoggets up on the fells,
0:20:25 > 0:20:30to keep the animals grazing naturally, is nature's way.
0:20:30 > 0:20:32It's by far the best method of farming.
0:20:32 > 0:20:36Work with nature rather than try to oppose it.
0:20:36 > 0:20:39We couldn't agree more and we are going to work with nature
0:20:39 > 0:20:42to make the most of a lovely joint of Hogget
0:20:42 > 0:20:45by cooking it up with some traditional British ingredients -
0:20:45 > 0:20:47barley, vegetables and cider.
0:20:47 > 0:20:51This hogget and barley stew shows the cut of meat in its element.
0:20:51 > 0:20:54It's just the stuff for pot roasts, casseroles, curries -
0:20:54 > 0:20:57anything slow-cooked, really.
0:20:57 > 0:21:01Now, the difference between the meat of a lamb
0:21:01 > 0:21:04and a hogget is very simple.
0:21:04 > 0:21:08If you have a look, what happens is that it has a greater fat layer
0:21:08 > 0:21:11so the intramuscular fat of the hogget
0:21:11 > 0:21:13is greater than that of the lamb.
0:21:13 > 0:21:16- That's the marbling. - Exactly that.- Exactly.
0:21:16 > 0:21:18So that's what you are doing,
0:21:18 > 0:21:21and also, if you look at the grain of the meat,
0:21:21 > 0:21:23the grain of the meat is a lot denser
0:21:23 > 0:21:27so thus requiring slightly more cooking time
0:21:27 > 0:21:30than you would ordinarily have with a lamb.
0:21:30 > 0:21:32Now, this is a pot roast,
0:21:32 > 0:21:36so basically it's a joint of meat that's cooked in loads of veg.
0:21:36 > 0:21:39In fact, I have more vegetables to peel and chop
0:21:39 > 0:21:43than somebody who is doing a life sentence in Wormwood Scrubs.
0:21:43 > 0:21:45- I'd better get started.- You do.
0:21:45 > 0:21:49I've got one onion, two sticks of celery, three carrots,
0:21:49 > 0:21:55two turnips, two parsnips and two fat cloves of garlic sliced.
0:21:55 > 0:21:56'Just get chopping, man!'
0:21:56 > 0:22:00Right, what I'm going to do is I'm going to season the hogget up
0:22:00 > 0:22:03and then we're going to brown it off in a big casserole dish.
0:22:04 > 0:22:07Never underestimate the power of seasoning.
0:22:07 > 0:22:10You want a generous teaspoon of salt and black pepper,
0:22:10 > 0:22:12and rub it into that skin.
0:22:13 > 0:22:16Heat a tablespoon of oil in the casserole dish,
0:22:16 > 0:22:17and then add the meat.
0:22:19 > 0:22:23Mmm. So, we've seasoned the hogget, and what we're going to do...
0:22:23 > 0:22:26We're just going to brown that off.
0:22:26 > 0:22:28So leave it two or three minutes.
0:22:28 > 0:22:30Till it goes golden brown.
0:22:30 > 0:22:32Turn it over, another two or three minutes,
0:22:32 > 0:22:34and you want to get a nice even colour.
0:22:34 > 0:22:35Don't you? You do.
0:22:37 > 0:22:41Really, you can do anything with hogget that you can do with lamb.
0:22:41 > 0:22:42- Yes.- But just a bit more gentle.
0:22:42 > 0:22:45You know, if it's a slow roast, they'll be a little bit longer.
0:22:45 > 0:22:47It's great meat, it's tasty meat,
0:22:47 > 0:22:49because it's that little bit more mature.
0:22:49 > 0:22:52And as we all know, the older the animal,
0:22:52 > 0:22:55the more maturity and taste it develops.
0:22:56 > 0:23:00- SI LAUGHS - Or it could be just a knackered old thing that you want to shoot.
0:23:05 > 0:23:06I'm fed up doing vegetables.
0:23:13 > 0:23:18# I'm just busy doing my turnip. #
0:23:18 > 0:23:19Very good at it, you know.
0:23:21 > 0:23:23Amazing creatures, though, sheep.
0:23:25 > 0:23:28I mean, the thing is, you know, we talk about the food,
0:23:28 > 0:23:30but so may of the clothes we wear are made from wool,
0:23:30 > 0:23:33which comes from a sheep.
0:23:33 > 0:23:34It's true.
0:23:34 > 0:23:36I like knitting, too. I enjoy knitting.
0:23:37 > 0:23:39It's satisfying, you see it grow.
0:23:39 > 0:23:42But thing is, you can knit whilst you're watching telly.
0:23:42 > 0:23:44And a lot of men knit, you know.
0:23:45 > 0:23:46I've never seen you knit.
0:23:46 > 0:23:47Do you knit?
0:23:47 > 0:23:49Are you a secret knitter?
0:23:49 > 0:23:51I'm a bit of a closet knitter, d'you know what I mean?
0:23:51 > 0:23:53What, in the...in the dark?
0:23:53 > 0:23:55- What?- No, no, just on me own, watching the telly,
0:23:55 > 0:23:58or sometimes I sit in me study, and I don't tell me wife.
0:23:58 > 0:23:59What have you knitted?
0:23:59 > 0:24:01Um...
0:24:01 > 0:24:02Motorcycle clothing.
0:24:02 > 0:24:04Basically undergarments.
0:24:04 > 0:24:07You ever wondered why I don't get cold and you do?
0:24:11 > 0:24:12Right, that's brown.
0:24:12 > 0:24:14And I've just...this is me veg done.
0:24:17 > 0:24:19Now the hogget needs to casserole on its own
0:24:19 > 0:24:23without its vegetable chums for an hour.
0:24:23 > 0:24:25Pour 500ml of dry cider over the meat.
0:24:25 > 0:24:27This will deglaze the pan
0:24:27 > 0:24:29and get all that meaty flavour off the bottom.
0:24:29 > 0:24:32Next, add 800ml of lamb stock, a bay leaf,
0:24:32 > 0:24:35some chopped rosemary and thyme.
0:24:36 > 0:24:37Oh, look at that.
0:24:37 > 0:24:38Fabulous.
0:24:38 > 0:24:42The hogget is going to bathe in that, kind of, herby broth.
0:24:42 > 0:24:44So we pop the lid on...
0:24:44 > 0:24:49and place that in a pre-heated oven, 160 degrees Celsius, for one hour.
0:24:49 > 0:24:51Meanwhile...
0:24:51 > 0:24:55I'm going to saute off all this veg.
0:24:55 > 0:24:56Holy lordy.
0:24:56 > 0:24:58Let's get two pans on, eh?
0:24:58 > 0:25:01When sauteing, you don't want to overcrowd the vegetables,
0:25:01 > 0:25:04so use two pans if you have to.
0:25:04 > 0:25:06Pop the veggies in.
0:25:06 > 0:25:08Then we just sear these off.
0:25:08 > 0:25:11You need to saute them in about two tablespoons of sunflower oil
0:25:11 > 0:25:14over a medium heat until they are lightly browned.
0:25:14 > 0:25:16It's going to be a well-packed casserole, in't it?
0:25:18 > 0:25:19HE CHUCKLES
0:25:19 > 0:25:20Got the barley to get in yet.
0:25:21 > 0:25:23Now they're colouring up a treat,
0:25:23 > 0:25:27so just put some sliced garlic in one,
0:25:27 > 0:25:29and some sliced garlic in the other.
0:25:30 > 0:25:33And just sweat that garlic through a bit, but don't burn it.
0:25:33 > 0:25:35How long's that hogget been in?
0:25:36 > 0:25:38An hour nearly now.
0:25:38 > 0:25:40- Oh, shall we start building? - Might as well.
0:25:41 > 0:25:43Starting to smell lovely.
0:25:43 > 0:25:44Ooh.
0:25:44 > 0:25:46Beautiful.
0:25:47 > 0:25:49Let's see.
0:25:49 > 0:25:50- Has it shrunk?- It should do.
0:25:50 > 0:25:52Ooh...
0:25:52 > 0:25:54We've got a mutant hogget if it hasn't shrunk.
0:25:56 > 0:25:58- Ooh, it has shrunk, hasn't it? - Look at that.
0:25:58 > 0:26:00Ooh, beautiful.
0:26:00 > 0:26:02- It's half the hogget it was. - It certainly is, look.
0:26:02 > 0:26:04- Look at that!- Look at that.
0:26:04 > 0:26:06Eee...
0:26:06 > 0:26:10Next, add 125 grams of pearl barley into the casserole dish.
0:26:10 > 0:26:11Barley.
0:26:11 > 0:26:15- It's probably the oldest cultivated cereal on the planet.- Indeed.
0:26:15 > 0:26:18It was first cultivated up to 7,000 years ago.
0:26:18 > 0:26:23And it was thought to be the special food of gladiators.
0:26:23 > 0:26:26And the gladiators were called hordearii.
0:26:26 > 0:26:29Hordearii!
0:26:29 > 0:26:31- Which means barley.- Yes.
0:26:31 > 0:26:34In an old and ancient tongue.
0:26:34 > 0:26:38Once rinsed in aqua, add the barley to the meatius maximus
0:26:38 > 0:26:41and fortify with root vegetables.
0:26:41 > 0:26:43- I think that's it. - It certainly is.
0:26:43 > 0:26:46And that goes back into the oven...
0:26:46 > 0:26:47for an hour and a half.
0:26:49 > 0:26:51I know a nice little ditty about barley.
0:26:51 > 0:26:54While we're cooking, we can have a bit of a sing-song!
0:26:56 > 0:26:58# There was three men come out o' the west
0:26:58 > 0:27:00# Their fortunes for to try
0:27:00 > 0:27:03# And these three men made a solemn vow
0:27:03 > 0:27:04# John Barleycorn was dead
0:27:04 > 0:27:06# They ploughed, they sowed, they harrowed him in
0:27:06 > 0:27:08# Throwed clods upon his head
0:27:08 > 0:27:10# And these three men made a solemn vow
0:27:10 > 0:27:12# John Barleycorn was dead... #
0:27:13 > 0:27:17An hour's up and man, it's smelling good!
0:27:23 > 0:27:24Now...
0:27:24 > 0:27:26There's always a moment, isn't there,
0:27:26 > 0:27:29- when you undo the lid of a casserole dish...- Yeah.
0:27:29 > 0:27:31to see what has happened.
0:27:31 > 0:27:32What lies in there?
0:27:34 > 0:27:35Ooh! Yes!
0:27:35 > 0:27:37Now the barley's expanded,
0:27:37 > 0:27:39the veggies have taken up that juice...
0:27:39 > 0:27:41That is a one-pot wonder, isn't it?
0:27:44 > 0:27:46This is healthy, it's hearty,
0:27:46 > 0:27:50- it's British, and it's not expensive, is it?- No.
0:27:58 > 0:27:59That's tender.
0:28:03 > 0:28:04There you go.
0:28:04 > 0:28:05Absolutely beautiful.
0:28:07 > 0:28:09It's this barley I want to taste.
0:28:11 > 0:28:13Tell you what, the cider...
0:28:13 > 0:28:16the flavour of the cider's still there in the barley.
0:28:16 > 0:28:17Mmm.
0:28:19 > 0:28:20Ohh...
0:28:22 > 0:28:25That's as British as Big Ben or Stonehenge.
0:28:25 > 0:28:28- It is.- And the hogget's been around for just as long.
0:28:29 > 0:28:31Spectacular.
0:28:31 > 0:28:35- A lovely full-flavoured meat. - Yeah.- Really good.
0:28:36 > 0:28:38But it's a really succulent, tender,
0:28:38 > 0:28:42- fall-apart, melt-in-your-mouth meat as well.- Absolutely.
0:28:42 > 0:28:44Mmm.
0:28:44 > 0:28:46That is good.
0:28:54 > 0:28:57Long before we were a nation famed for its beef and dairy produce,
0:28:57 > 0:29:00the sheep reigned supreme over the cow.
0:29:01 > 0:29:02But not for its meat.
0:29:02 > 0:29:05The British were renowned all over Europe for their wool,
0:29:05 > 0:29:07and by the middle of the 13th century
0:29:07 > 0:29:10we were exporting more of it than anything else.
0:29:10 > 0:29:13And with wool at a premium, it's hardly surprising
0:29:13 > 0:29:15that long before we were eating them,
0:29:15 > 0:29:19the most nourishing thing we got from a sheep was from its milk!
0:29:21 > 0:29:23Martin Gott and his partner Nicola
0:29:23 > 0:29:26milk their own flock in the foothills of the Lake District.
0:29:26 > 0:29:28The story goes that sheep were the first farm animal
0:29:28 > 0:29:29to be domesticated.
0:29:29 > 0:29:32So we've milked sheep longer than we've milked cows
0:29:32 > 0:29:33or even goats, really.
0:29:33 > 0:29:36It's just that in this country, they've fallen out of favour,
0:29:36 > 0:29:39probably around 200 years ago
0:29:39 > 0:29:41as people started to move into milking cows
0:29:41 > 0:29:44and bigger dairies and bigger farms.
0:29:46 > 0:29:50And the reason Martin needs this milk is cheese.
0:29:51 > 0:29:55But he's not making sheep's cheeses the we might be familiar with
0:29:55 > 0:29:57like manchego or roquefort.
0:29:57 > 0:30:01He's making British sheep's cheese, and he's proud of it!
0:30:02 > 0:30:05The sheep's cheese that we make is called St James.
0:30:05 > 0:30:09The name, for me, was after a cheesemaker from the Seventies -
0:30:09 > 0:30:13when I set about making cheese, he was one of my inspirations,
0:30:13 > 0:30:16he was a guy that I'd heard of, read about,
0:30:16 > 0:30:18and then met on a few different occasions,
0:30:18 > 0:30:21and really, he got me thinking about going into cheesemaking,
0:30:21 > 0:30:25so when I made this cheese, I named it after him.
0:30:25 > 0:30:28And it's a style of cheese I think he would have, er...
0:30:28 > 0:30:31You know, he would have liked, really, so...
0:30:31 > 0:30:34And it's based on an English method of production,
0:30:34 > 0:30:38so it's not based on any French or foreign recipe.
0:30:41 > 0:30:42HE WHISTLES Come on, girlies!
0:30:42 > 0:30:44Oh, you're very pretty, aren't you?
0:30:44 > 0:30:47He might be making a British sheep's cheese,
0:30:47 > 0:30:50but he's had to look to the continent to find a breed
0:30:50 > 0:30:53capable of giving him enough milk to work with.
0:30:53 > 0:30:56In the UK there's no traditional breed of milking sheep,
0:30:56 > 0:30:58it's not something that we have in the UK.
0:30:58 > 0:31:01Most of the sheep are bred for meat production or even wool production.
0:31:01 > 0:31:05So with that, we had to go looking for an alternative breed,
0:31:05 > 0:31:08and so we went to France and imported a French breed of sheep
0:31:08 > 0:31:12called La Caune, and they're the sheep responsible for roquefort.
0:31:12 > 0:31:14And really, they're a sheep that's been bred
0:31:14 > 0:31:16over the last thousand years to produce milk
0:31:16 > 0:31:18and to suit the milking process,
0:31:18 > 0:31:20so they're animals that like human contact,
0:31:20 > 0:31:22they produce a good quality of milk
0:31:22 > 0:31:25and consistency of milk over a long time period,
0:31:25 > 0:31:27so they'll milk for up to eight months,
0:31:27 > 0:31:29and then we're adapting them to fit our climate.
0:31:29 > 0:31:32One thing they don't like is lots of rain, so as we breed every year,
0:31:32 > 0:31:34we look for sheep that suit our climate,
0:31:34 > 0:31:36so they become anglicised French sheep.
0:31:40 > 0:31:44Whilst the La Caunes might take a bit of time adjusting to the wet,
0:31:44 > 0:31:47the milk they produce from the lush pastures that result
0:31:47 > 0:31:50gives Martin a brilliant product to work with.
0:31:50 > 0:31:52The quality of our cheese
0:31:52 > 0:31:54is dictated by the quality of the milk that we make,
0:31:54 > 0:31:56so by producing our own milk, we have the final say
0:31:56 > 0:31:58in how that milk's produced.
0:31:58 > 0:32:01The benefit of that is that our sheep produce most of their milk
0:32:01 > 0:32:05on pasture and out at grass, which we think has a better end result.
0:32:13 > 0:32:16They might not produce anything like the quantity of milk
0:32:16 > 0:32:19a cow produces, but sheep's milk has several qualities
0:32:19 > 0:32:22that make it perfect for cheesemaking.
0:32:22 > 0:32:27After adding the rennet, there's little else in terms of ingredients.
0:32:27 > 0:32:31But we've a few hours to wait until the milk has curdled and can be cut.
0:32:31 > 0:32:35Sheep's milk is unique in that it's twice as high in minerals
0:32:35 > 0:32:36as goats' milk or cows' milk.
0:32:36 > 0:32:39And that has an impact on how the curd forms
0:32:39 > 0:32:43and how that curd really works in the cheese vat,
0:32:43 > 0:32:45so because it's twice as high in calcium,
0:32:45 > 0:32:49you get a very thick and rich set that makes a very robust curd.
0:32:52 > 0:32:54It's not just the milk that makes this cheese unique.
0:32:54 > 0:32:57There's a big investment in time and technique.
0:32:57 > 0:32:59To make this sheep's cheese British,
0:32:59 > 0:33:01you've got to treat your curds with care.
0:33:01 > 0:33:05What we're doing is pulling the cloths up the side of the moulds,
0:33:05 > 0:33:08and that allows for the...it puts a little bit of pressure,
0:33:08 > 0:33:12gentle pressure on the curd, which allows it to expel the whey
0:33:12 > 0:33:14in a sort of controlled manner,
0:33:14 > 0:33:17but without actually squeezing or pressing on the curd,
0:33:17 > 0:33:20so it's not damaging the structure of the curd.
0:33:20 > 0:33:23It's a gentle way to just allow that drainage and allow that weight
0:33:23 > 0:33:26to keep coming out of the curd.
0:33:26 > 0:33:28It's a very English thing to do.
0:33:28 > 0:33:31Continental recipes tend to use stirring of the curd
0:33:31 > 0:33:33into smaller pieces, or even sometimes heating the curd
0:33:33 > 0:33:36whilst it's in the vat to try and expel whey.
0:33:36 > 0:33:38So we use a much more gentle...
0:33:39 > 0:33:42but sort of elongated process of expelling whey,
0:33:42 > 0:33:45so it happens over a longer period of time.
0:33:46 > 0:33:48It's a less hurried way to make cheese.
0:33:50 > 0:33:53Over a 12-hour period, all that curd gradually compresses
0:33:53 > 0:33:56until the cheeses are this size.
0:33:56 > 0:34:00But the love, care and attention that Martin lavishes on his product
0:34:00 > 0:34:01doesn't stop there.
0:34:01 > 0:34:06St James is a washed-rind cheese, and before it can reach maturity,
0:34:06 > 0:34:09it needs a regular massage to improve its texture and taste.
0:34:09 > 0:34:11It's important the cheese gets salted,
0:34:11 > 0:34:14and with this style of cheese, you're putting it into the curd.
0:34:14 > 0:34:17As we make the cheese, we actually apply it to the outside,
0:34:17 > 0:34:21and that allows a rind to form, or a crust to form on the outside
0:34:21 > 0:34:24but also allows the salt to be absorbed into the cheese,
0:34:25 > 0:34:28which then allows the right conditions to be created
0:34:28 > 0:34:30inside the cheese for it to mature properly.
0:34:30 > 0:34:33And we just get more interesting, complex flavours and textures
0:34:33 > 0:34:35by washing the cheese.
0:34:35 > 0:34:38So we're what we describe as artisan cheesemakers,
0:34:38 > 0:34:40in that we're applying a craft and an art to the cheese
0:34:40 > 0:34:42rather than just a scientific process.
0:34:42 > 0:34:45And I think we're in the middle of a real resurgence and revival
0:34:45 > 0:34:48in artisan cheesemaking, so there is more knowledge around British cheese
0:34:48 > 0:34:50than there probably has been for...
0:34:50 > 0:34:52well, I would guess probably over 100 years now.
0:34:55 > 0:34:57That's Wigmore.
0:34:57 > 0:34:58It's a British sheep's cheese.
0:35:00 > 0:35:03That knowledge has seen a raft of small artisan producers
0:35:03 > 0:35:06from all over the UK producing as varied a range
0:35:06 > 0:35:09of uniquely British sheep's cheeses
0:35:09 > 0:35:11as you'll find anywhere in the world.
0:35:12 > 0:35:15Martin stocks many of them in a cheese shop he runs
0:35:15 > 0:35:17in conjunction with his dairy.
0:35:17 > 0:35:19We could fill this whole counter with British sheep's cheeses.
0:35:19 > 0:35:21We've just tried to pick a nice selection
0:35:21 > 0:35:23of what's good and what's interesting,
0:35:23 > 0:35:25try and keep it as diverse as possible.
0:35:25 > 0:35:27So if you look at what we've got here,
0:35:27 > 0:35:29we've got our own St James which we're making on the farm,
0:35:29 > 0:35:32we've got the Beenleigh Blue, made down in Devon,
0:35:32 > 0:35:35we've got Berkswell, which is one of the longest-running sheep's cheeses
0:35:35 > 0:35:38in the UK, and that's very much like a hard cheese,
0:35:38 > 0:35:41and they've got that real fruity, sort of sweetness to them,
0:35:41 > 0:35:43that you won't get with something like the St James.
0:35:43 > 0:35:46The ones we've gone for, we feel they deliver that length of flavour
0:35:46 > 0:35:49and that subtlety that I think the British palate really likes.
0:35:49 > 0:35:53They're not really big, sharp, up-front flavours in general,
0:35:53 > 0:35:55they tend to just deliver quietly, but really consistent depth.
0:35:58 > 0:36:00It's taken us a while to re-engage
0:36:00 > 0:36:02with our heritage of making sheep's cheese,
0:36:02 > 0:36:05but with the dedication and passion of people like Martin,
0:36:05 > 0:36:07British sheep's cheese is something
0:36:07 > 0:36:10that won't disappear again in a hurry.
0:36:10 > 0:36:13We know we can get great Greek feta made with sheep's milk,
0:36:13 > 0:36:16we can get good Spanish manchego and Italian pecorino,
0:36:16 > 0:36:17and the French make roquefort,
0:36:17 > 0:36:20but there's just as good cheeses being made in the UK, if not better.
0:36:20 > 0:36:22You know, and a lot of people don't realise
0:36:22 > 0:36:25that we actually send our sheep's cheeses to Spain, to Italy
0:36:25 > 0:36:28and to France, cos they're starting to import our cheeses now,
0:36:28 > 0:36:30because they're as good as what they offer.
0:36:30 > 0:36:33So the sheep's cheese we're making in Britain now
0:36:33 > 0:36:35are as good if not better than anything
0:36:35 > 0:36:37from anywhere else in the world.
0:36:37 > 0:36:40And we're not only world-class at making sheep's cheese -
0:36:40 > 0:36:43we also make some of the best lamb dishes on the planet.
0:36:43 > 0:36:46Both traditional, like our one-pot hogget...
0:36:46 > 0:36:50..and more exotic offerings, like hot curries and of course kebabs.
0:36:50 > 0:36:53And where better to get stuck into some of our fantastic
0:36:53 > 0:36:57multi-cultural lamb dishes than our capital city?
0:36:57 > 0:37:00London is one of the most culturally diverse cities in the world,
0:37:00 > 0:37:03with one in four people who live here hailing from overseas.
0:37:03 > 0:37:05And you know what, each one of those nations
0:37:05 > 0:37:07brings their cuisine to our capital city.
0:37:07 > 0:37:10And Dave and I here think that's worth celebrating.
0:37:10 > 0:37:13Now, in history, from Biblical times to modern day,
0:37:13 > 0:37:17the first go-to meat to celebrate has always been lamb.
0:37:17 > 0:37:21And nobody, in our opinion, knows how to cook lamb
0:37:21 > 0:37:23better than our North African friends.
0:37:23 > 0:37:27So we're here at one of the city's most famous Moroccan restaurants,
0:37:27 > 0:37:29and we're gong to find out how to cook lamb
0:37:29 > 0:37:32celebratory North African style.
0:37:32 > 0:37:34- Get in!- Whay!- I cannot wait. Crack on!
0:37:36 > 0:37:37This is Momo,
0:37:37 > 0:37:41an incredible slice of Morocco right in the heart of London.
0:37:41 > 0:37:44The restaurant opened in the mid-Nineties,
0:37:44 > 0:37:46and we've come to meet one of the managers,
0:37:46 > 0:37:49Meriem Talbi, to find out how they use lamb
0:37:49 > 0:37:52to showcase the very best in North African cooking.
0:37:53 > 0:37:55- Nice to see you.- Hello, darling, good to see you.
0:37:55 > 0:37:56Likewise. How are you?
0:37:56 > 0:37:59- I'm good, thank you, how are you? - Very well, welcome to Momo.
0:37:59 > 0:38:01It's brilliant. You're coming off a London street,
0:38:01 > 0:38:03and, well, we're in Morocco.
0:38:03 > 0:38:05- We're in North Africa. - In North Africa.
0:38:05 > 0:38:07The smells, the sights...
0:38:07 > 0:38:10What's Momo to you? What does it do?
0:38:10 > 0:38:11It's not about food only.
0:38:11 > 0:38:14Of course food is very important. But it's about the music,
0:38:14 > 0:38:17it's about the hospitality, the generosity of North Africa,
0:38:17 > 0:38:19and today you're going to try with the chef,
0:38:19 > 0:38:22and bring the best we have in North African culture and cuisine,
0:38:22 > 0:38:24the Meshwei.
0:38:25 > 0:38:28Meshwei is an entire lamb that's slow-cooked
0:38:28 > 0:38:31in a vast array of spices to create something rich and luxurious
0:38:31 > 0:38:33that's usually served at celebrations.
0:38:35 > 0:38:37Ahh...that reminds me of Morocco!
0:38:37 > 0:38:39Me too, mate.
0:38:39 > 0:38:41I tell you what, when we were in the Atlas Mountains,
0:38:41 > 0:38:45Dave did the most fantastic thing, He did a belly dance.
0:38:45 > 0:38:47- My God!- He was brilliant.
0:38:47 > 0:38:50And he had nipple tassels and a tray of candles on his head,
0:38:50 > 0:38:51and he was brilliant.
0:38:51 > 0:38:55I can do belly dancing, but the chef is better than I am.
0:38:55 > 0:38:58This could be interesting. Meshwei and belly dancing.
0:38:58 > 0:39:00- At the same time. - You buy one, you get one free.
0:39:00 > 0:39:01THEY LAUGH
0:39:01 > 0:39:02Bog off!
0:39:04 > 0:39:07Momo's chefs Philippe and Abdullah are going to show us
0:39:07 > 0:39:10how this amazing lamb dish is made.
0:39:10 > 0:39:12First up is the marinade.
0:39:13 > 0:39:15Everything represents Morocco.
0:39:15 > 0:39:19Colour, sunshine, herbs, spices.
0:39:19 > 0:39:22So we start with the turmeric.
0:39:23 > 0:39:25- Salt.- Salt...
0:39:25 > 0:39:27- Some paprika.- Mmm-hmm.
0:39:27 > 0:39:28There's also plenty of butter.
0:39:28 > 0:39:32There's no way that lamb's going to be dry, is there?
0:39:32 > 0:39:33Not at all.
0:39:33 > 0:39:35And of course, coriander.
0:39:45 > 0:39:46Oh, yes.
0:39:46 > 0:39:50- If you want to cover the.. - Yeah, get stuck in!
0:39:50 > 0:39:53- Right.- So is the butter all over inside and out?
0:39:53 > 0:39:55Inside and outside, yes.
0:39:55 > 0:39:58You know, it's wonderful to get our wonderful British product
0:39:58 > 0:40:01combined with the great Moroccan flavours and spices, isn't it?
0:40:03 > 0:40:04You've missed a bit.
0:40:04 > 0:40:07Kingy, I'm doing lamb, I'm not cleaning the windows.
0:40:09 > 0:40:12Is it important to get the marinade inside as well?
0:40:12 > 0:40:15Of course, because during the process of cooking,
0:40:15 > 0:40:19- the lamb will lose some fat.- Yeah.
0:40:21 > 0:40:25- And it will mix with the butter... - Yeah.
0:40:25 > 0:40:28- ..and it will infuse the couscous we will put inside.- Ooh.
0:40:28 > 0:40:30All right, so we're stuffing this with couscous as well?
0:40:30 > 0:40:31That's what you're going to do,
0:40:31 > 0:40:33so it's very important to cover properly,
0:40:33 > 0:40:37all the marinade will go through every single piece in the lamb.
0:40:37 > 0:40:39And you know that couscous
0:40:39 > 0:40:41is going to be the best-tasting couscous ever!
0:40:41 > 0:40:42- Ever, ever.- Wow!
0:40:42 > 0:40:45What d'you reckon, Abdullah? You happy?
0:40:45 > 0:40:46- Yeah.- Not too bad.
0:40:46 > 0:40:49- Not too bad for a first-timer. - Uh-huh.
0:40:49 > 0:40:52Dave, that looked like a very satisfying thing to do.
0:40:52 > 0:40:55It's going to be a lot more satisfying when we get to eat it!
0:40:56 > 0:41:01The world class couscous is made under chef Abdullah's expert eye.
0:41:01 > 0:41:03Wow.
0:41:04 > 0:41:08There's golden sultanas, orange blossom water, oh, all sorts!
0:41:09 > 0:41:11Oh, yes.
0:41:13 > 0:41:15Oh, and a shedload of butter.
0:41:16 > 0:41:19Philippe, do you really enjoy cooking this particular dish?
0:41:19 > 0:41:21I really enjoy this dish.
0:41:21 > 0:41:26Cos we can eat all together, in the middle of the table,
0:41:26 > 0:41:29and customers, people just take it by hand, and all share that.
0:41:29 > 0:41:32And that sharing is a very important part
0:41:32 > 0:41:35of the Moroccan culture, isn't it? Sharing around the table.
0:41:35 > 0:41:37- Yes.- Which I think sadly in British culture,
0:41:37 > 0:41:41maybe apart from our Sunday lunches, we're losing that a little bit.
0:41:41 > 0:41:43- And it's a shame, cos it's one of the great pleasures of life.- Yeah.
0:41:43 > 0:41:44That's true.
0:41:44 > 0:41:47The lamb is then stuffed with the couscous.
0:41:47 > 0:41:50D'you know what? It's like an early episode of Casualty, this,
0:41:50 > 0:41:52before they got the effects right.
0:41:52 > 0:41:53PHILIPPE LAUGHS
0:41:56 > 0:41:59Philippe sews up the lamb with the skill of a surgeon.
0:42:05 > 0:42:06There you are.
0:42:06 > 0:42:08Oh, man.
0:42:08 > 0:42:11Philippe, this is a real celebratory dish, isn't it?
0:42:11 > 0:42:12Yes, it is.
0:42:12 > 0:42:14- Shall we?- Let's go.
0:42:14 > 0:42:16Right, lads, hold on, I'll open the door.
0:42:16 > 0:42:17And then get out the way.
0:42:18 > 0:42:19Ooh...
0:42:21 > 0:42:22Beautiful.
0:42:22 > 0:42:26What makes the Meshwei really special is slow-cooking it.
0:42:26 > 0:42:29Over six hours, delicious spicy aromas
0:42:29 > 0:42:32fill the restaurant right up to the roof.
0:42:33 > 0:42:34THEY SNIFF
0:42:34 > 0:42:37Ooh, the exotic smells of Morocco.
0:42:37 > 0:42:38- Oh, Dave.- Beautiful.
0:42:38 > 0:42:40Yes, indeed.
0:42:40 > 0:42:42Wow.
0:42:43 > 0:42:46You know the problem with a whole roast like this
0:42:46 > 0:42:50- is it's really difficult not to nick a bit.- Yeah.
0:42:50 > 0:42:53There are so many nickable bits, aren't there?
0:42:53 > 0:42:56- You can see them all. - The piece there...
0:42:56 > 0:42:57That bit there.
0:42:57 > 0:42:59And now we get to eat it!
0:42:59 > 0:43:01- Yes!- That's the good bit!- Mm-hmm.
0:43:01 > 0:43:03Let's go.
0:43:03 > 0:43:07It might be communal food, but I don't really want to share it!
0:43:07 > 0:43:08- Are you ready?- Yes.- Yeah!
0:43:11 > 0:43:13It's not going to take much carving, that, is it?
0:43:13 > 0:43:15- No, it's not. - It's making me mouth water.
0:43:15 > 0:43:18It's just falling off the bone, isn't it?
0:43:18 > 0:43:22Well, I suppose the restaurant staff do deserve some, too...
0:43:22 > 0:43:24Look at that. Whoa!
0:43:24 > 0:43:26I love you.
0:43:26 > 0:43:27HE LAUGHS
0:43:27 > 0:43:29As we say in Arabic, Bismillah.
0:43:29 > 0:43:31- Bismillah.- Bismillah. - ALL:- Bismillah.
0:43:36 > 0:43:38I'm speechless. Don't talk to me!
0:43:38 > 0:43:41It's fantastic. Absolutely fantastic.
0:43:41 > 0:43:45The lamb is superb. It's tender, it's tasty...
0:43:45 > 0:43:48but all the butter, the spices, everything there,
0:43:48 > 0:43:51it is a perfect celebration
0:43:51 > 0:43:54- of British lamb North African-style. - Mmm-hmm.
0:43:55 > 0:43:58There are many ways to eat lamb in Britain,
0:43:58 > 0:44:02but it's not just the recipe that makes a difference in flavour.
0:44:02 > 0:44:04There are all kinds of different breeds of sheep,
0:44:04 > 0:44:07and how they are raised, and particularly fed,
0:44:07 > 0:44:10makes all the difference to the taste of their meat.
0:44:13 > 0:44:15There is so much to celebrate
0:44:15 > 0:44:17when it comes to the world of British sheep,
0:44:17 > 0:44:21but there's one breed in particular we think deserves special praise.
0:44:21 > 0:44:23The North Ronaldsay.
0:44:23 > 0:44:26It heralds from one of the most remote Scottish isles,
0:44:26 > 0:44:28and encompasses some of the qualities
0:44:28 > 0:44:30that have made our nation truly great -
0:44:30 > 0:44:35tenacity, determination and hardiness...
0:44:35 > 0:44:38Plus it tastes amazing!
0:44:38 > 0:44:42In fact, champions of its meat hold it in the same regard as prosciutto,
0:44:42 > 0:44:46truffles or caviar - a unique gamey flavour to be savoured.
0:44:46 > 0:44:51'The mutton is nourishing and has a strong, distinctive flavour.
0:44:51 > 0:44:54'Unusual sheep on an unusual island.'
0:44:54 > 0:44:56You see this, isn't any ordinary sheep -
0:44:56 > 0:44:58it's an evolutionary miracle.
0:44:58 > 0:45:01They survive almost entirely on a diet of seaweed.
0:45:10 > 0:45:13That's right- slimy, salty seaweed.
0:45:13 > 0:45:14- Is that good for them?- Oh, yes,
0:45:14 > 0:45:17because recently I had a sample analysed,
0:45:17 > 0:45:21and I was very impressed with the figures which came back.
0:45:21 > 0:45:24They have the run of the beach, and over the centuries,
0:45:24 > 0:45:27they've learned to find out where the seaweed is and to eat it.
0:45:27 > 0:45:31And that's what's believed to give its meat that distinct flavour.
0:45:35 > 0:45:39This seafront living isn't so much a lifestyle choice -
0:45:39 > 0:45:41it's more a life sentence.
0:45:41 > 0:45:43One of the more unusual features about this island, you can see,
0:45:43 > 0:45:45is the wall which runs right round it.
0:45:45 > 0:45:49The human beings are on the inside, the sheep are on the outside.
0:46:01 > 0:46:05'Back in 1830, the laird of the island decided
0:46:05 > 0:46:08'that there was more money to be made from rearing cattle
0:46:08 > 0:46:10'and bigger, fancier breeds of sheep.
0:46:10 > 0:46:11'The wall was built,
0:46:11 > 0:46:14'and the introduced animals were given the grass,
0:46:14 > 0:46:17'while the little native sheep were banished to the beach.'
0:46:24 > 0:46:26They might have starved...
0:46:26 > 0:46:29..but these little sheep had been around since the Bronze Age,
0:46:29 > 0:46:32and weren't about to take it lying down.
0:46:35 > 0:46:37Through "shear" determination,
0:46:37 > 0:46:39they managed to "bleat" all the odds,
0:46:39 > 0:46:41and adapt to their new circumstance.
0:46:41 > 0:46:43'In just under 200 years of banishment,
0:46:43 > 0:46:46'their unusual diet has fundamentally reshaped
0:46:46 > 0:46:49'the way their bodies take up vital nutrients.
0:46:51 > 0:46:55'They can now die if given grass to graze all year round.'
0:46:55 > 0:46:58And it wasn't just the menu that altered.
0:46:58 > 0:47:01Unlike other sheep, instead of grazing during the day
0:47:01 > 0:47:02and chewing the cud at night,
0:47:02 > 0:47:06these beach babies are governed by the tide.
0:47:06 > 0:47:08When its low, they eat, and when its high,
0:47:08 > 0:47:10they rest and wait for their dinner to go down.
0:47:13 > 0:47:17This little breed are not only remarkable evolutionary treasures...
0:47:17 > 0:47:20..but a gourmet's delight thanks to the unique quality of the meat
0:47:20 > 0:47:22their seafood diet produces.
0:47:22 > 0:47:25And they've proved that they're worth their salt
0:47:25 > 0:47:28by surviving against all the odds.
0:47:28 > 0:47:32In fact, surprisingly, the wall gave the North Ronaldsay
0:47:32 > 0:47:34a new "fleece" of life.
0:47:34 > 0:47:36Because without it, this ancient breed
0:47:36 > 0:47:40would have almost certainly have been cross-bred out of existence.
0:47:42 > 0:47:45We could baang on about this for hours,
0:47:45 > 0:47:47but right now we've got some serious cooking to do.
0:47:52 > 0:47:54And d'you know what? The other great thing is
0:47:54 > 0:47:58our British lamb makes flamin' marvellous curry.
0:47:59 > 0:48:01Right, and that's what we're going to do now, a lamb curry.
0:48:01 > 0:48:04This one, it's going to be a bleater!
0:48:04 > 0:48:05Oh, Dave, no.
0:48:05 > 0:48:07No, Dave!
0:48:08 > 0:48:12We're going to be using minced lamb to make these beautiful koftas
0:48:12 > 0:48:14served with a delicious curried tomato sauce.
0:48:16 > 0:48:20- We're making a meatball curry! - Meatball curry.- BOTH: Koftas.- Curry.
0:48:20 > 0:48:23- Can't beat koftas. There's something about meatballs.- There is.
0:48:23 > 0:48:25Every nationality, we've done Moroccan meatballs,
0:48:25 > 0:48:29Scandinavian meatballs, just savoury meatballs,
0:48:29 > 0:48:31but they're juicy. A meatball when it's done properly...
0:48:31 > 0:48:34- An Italian meatball?- We have. - You name it,
0:48:34 > 0:48:37we've been around the world with meatballs.
0:48:37 > 0:48:39- Now, Dave's going to make the balls. - Yep.
0:48:39 > 0:48:41And I...
0:48:41 > 0:48:43well, I'm going to make the sauce for said balls.
0:48:43 > 0:48:46But it all comes together in perfect harmony.
0:48:46 > 0:48:48My oh my!
0:48:48 > 0:48:50These are spicy balls.
0:48:50 > 0:48:54Right, these koftas are packed with flavour and a lot of ingredients,
0:48:54 > 0:48:55but don't worry!
0:48:55 > 0:48:58We're going to bung it all into a food processor
0:48:58 > 0:49:01and let that do all the work.
0:49:01 > 0:49:04You need two green chillies, one medium onion,
0:49:04 > 0:49:08about 15 grams of fresh ginger, four garlic cloves,
0:49:08 > 0:49:12one teaspoon of flaked sea salt, two teaspoons of garam masala
0:49:12 > 0:49:16and a quarter of a teaspoon of hot chilli powder.
0:49:17 > 0:49:20And lastly, a tablespoon of tomato puree.
0:49:24 > 0:49:27Now I'm going to pulse this until it's a paste.
0:49:32 > 0:49:36About halfway through blitzing, use a spatula to push the mixture down
0:49:36 > 0:49:39to make sure you get it evenly blended together.
0:49:39 > 0:49:40Ooh!
0:49:47 > 0:49:51I tell you, these, they're like a taser for your tastebuds.
0:49:55 > 0:49:56Smell that paste, Kingy.
0:49:57 > 0:49:58- Oh, wow!- Wow.
0:49:58 > 0:50:00Oh, that's fabulous.
0:50:00 > 0:50:02You put the lamb in there, minced lamb...
0:50:04 > 0:50:06- Whoa!- About 600 grams.
0:50:06 > 0:50:08And we're just going to pulse that together.
0:50:09 > 0:50:12You'll only need about 20 seconds in the blender.
0:50:12 > 0:50:14Ooh, it's like a meat smoothie!
0:50:20 > 0:50:22Look at that.
0:50:22 > 0:50:23That's the kofta mix.
0:50:23 > 0:50:25Whoo!
0:50:25 > 0:50:29What I am going to do now is put in loads of black pepper,
0:50:29 > 0:50:31and honestly, it's more black pepper than you think,
0:50:31 > 0:50:33it really works with this.
0:50:38 > 0:50:39Just give that a mash through.
0:50:42 > 0:50:45I need three tablespoons of coriander.
0:50:45 > 0:50:47I'm not going to do this in the food processor,
0:50:47 > 0:50:51cos I don't want the blades crushing the life out of the coriander.
0:50:51 > 0:50:53It would bruise it, be horrible.
0:50:54 > 0:50:59Coriander's funny, isn't it, some people hate it, but I love it.
0:50:59 > 0:51:01Stir that in.
0:51:01 > 0:51:03And just work that coriander through.
0:51:05 > 0:51:08The best way to do this...
0:51:08 > 0:51:09is to get your hands in.
0:51:18 > 0:51:21Now cover it with cling film and chill for a few hours
0:51:21 > 0:51:24to let the meat absorb all those delicious spices.
0:51:24 > 0:51:28Of course this being on the telly, we've made some already.
0:51:28 > 0:51:29Handy, that.
0:51:29 > 0:51:32Whoa! When I took the cling film off, got a real waft.
0:51:32 > 0:51:35Take a piece like a small walnut.
0:51:35 > 0:51:37It does stay together quite well.
0:51:37 > 0:51:41If it doesn't just use damp hands, but I think I'm fine here.
0:51:41 > 0:51:42And roll it.
0:51:42 > 0:51:45And it's nice to have uniform meatballs.
0:51:45 > 0:51:46I don't like odd-shaped ones.
0:51:48 > 0:51:49And repeat.
0:51:49 > 0:51:52While Dave's cracking on with that, it's sauce time.
0:51:52 > 0:51:55To kick off, we need to heat three tablespoons of ghee,
0:51:55 > 0:51:57or sunflower oil if you can't get that,
0:51:57 > 0:52:01and fry two medium chopped onions, four chopped garlic cloves
0:52:01 > 0:52:04and 25 grams of chopped fresh root ginger
0:52:04 > 0:52:07until they're all softened and lightly browned.
0:52:10 > 0:52:12Just add a little bit of salt...
0:52:12 > 0:52:17to the onions, cos it draws out all of that great moisture and sugars,
0:52:17 > 0:52:19natural sugars in the onions.
0:52:19 > 0:52:21Keep stirring!
0:52:21 > 0:52:25Next, add a tablespoon of garam masala, and if you like it hot,
0:52:25 > 0:52:27a teaspoon of chilli powder.
0:52:28 > 0:52:30Stir that in
0:52:30 > 0:52:31for another minute or so.
0:52:33 > 0:52:36Next, roughly chop four large tomatoes.
0:52:37 > 0:52:39And did you know that the word "tomato"
0:52:39 > 0:52:42comes from the Aztec word "tomatl,"
0:52:42 > 0:52:45you know, cos that came over with the potatoes,
0:52:45 > 0:52:47and at first, they were thought to be poisonous,
0:52:47 > 0:52:50but the Latin name for tomato,
0:52:50 > 0:52:53when translated, means "edible wolf peach."
0:52:53 > 0:52:55- Edible wolf peach?- Oh, yes.
0:52:55 > 0:52:57Doesn't that sound great?
0:52:57 > 0:53:00"I'm doing an edible wolf peach sauce with me spaghetti."
0:53:00 > 0:53:02D'you know, can you imagine?
0:53:02 > 0:53:05"'Scuse me, can I have half a pound of edible wolf peaches, please?"
0:53:05 > 0:53:06DAVE LAUGHS
0:53:06 > 0:53:08- Oh!- Romantic times.
0:53:08 > 0:53:10Right, what we want to do, increase the heat...
0:53:11 > 0:53:14..and then put these lovely tomatoes...
0:53:15 > 0:53:16..into the pan.
0:53:18 > 0:53:21And we're going to cook them over a high heat
0:53:21 > 0:53:23until they start to yield all of their moisture.
0:53:23 > 0:53:27And then after that, I'm going to add our tomato puree.
0:53:27 > 0:53:28# Mince on a Thursday
0:53:28 > 0:53:30# Curry on a Friday...
0:53:30 > 0:53:32- # Cottage pie on Saturday... # - And give it a stir.
0:53:33 > 0:53:36And sprinkle with salt...
0:53:36 > 0:53:39and half a teaspoon of caster sugar for sweetness.
0:53:39 > 0:53:43Just to counter the acidity in the tomatoes and the tomato puree.
0:53:45 > 0:53:46Give it a stir.
0:53:49 > 0:53:52Pour in 500 ml of lamb stock.
0:53:56 > 0:53:57Add a bay leaf,
0:53:57 > 0:53:59and a cinnamon stick.
0:53:59 > 0:54:01Ooh! Nice touch.
0:54:02 > 0:54:04OK, cover the pan loosely,
0:54:04 > 0:54:06and cook on a simmer for about 20 minutes.
0:54:06 > 0:54:09- How you getting on with your balls, dude?- Oh, smashing,
0:54:09 > 0:54:11- look at that, symmetry. - Lovely, that, dude, lovely.
0:54:11 > 0:54:13- But, you know, Kingy... - What, mate?
0:54:13 > 0:54:16- D'you know who makes the biggest meatball in the world?- Oh, no...
0:54:16 > 0:54:18- Dave...- It's true!- No!
0:54:18 > 0:54:19It's the Iranians.
0:54:19 > 0:54:22- It's called a koofteh tabriz. - A koofteh tabriz?
0:54:22 > 0:54:24Koofteh tabriz.
0:54:24 > 0:54:28And each meatball is a whole chicken stuffed with fruit and nuts.
0:54:28 > 0:54:30That's what you call a hell of a meatball!
0:54:30 > 0:54:32Koofteh tabriz!
0:54:32 > 0:54:34- So...hold on, hold on, hold on... - Yeah?
0:54:34 > 0:54:37So it's not just a stuffed chicken, then.
0:54:37 > 0:54:38Is it a deboned chicken?
0:54:38 > 0:54:42I don't know the technicalities, but you can look it up on the internet,
0:54:42 > 0:54:45but it is...it's a kofta, it's a koofteh, it's a meatball.
0:54:45 > 0:54:48I mean, the Greeks have keftides.
0:54:48 > 0:54:50The Swedes have kottbullars.
0:54:51 > 0:54:53The French have croquettes.
0:54:53 > 0:54:55Lots of countries have koftas or kooftehs.
0:54:55 > 0:54:58- They're all meatballs, though. - They are, mate.
0:54:58 > 0:55:01- Call them what you like.- Right. - Meatballs.
0:55:02 > 0:55:04- Right now.- Nice!
0:55:04 > 0:55:06So that's 20 minutes, mate.
0:55:06 > 0:55:08- Any chance of a taste? - Yeah, have one.
0:55:12 > 0:55:14Ooh, I...really fresh.
0:55:14 > 0:55:15- Yeah?- Nice, yeah.
0:55:15 > 0:55:16What we're going to do...
0:55:18 > 0:55:20Fish out the bay leaf and cinnamon stick.
0:55:23 > 0:55:24Take it off the heat...
0:55:27 > 0:55:31..and blitz it with a hand-held blender until smooth.
0:55:31 > 0:55:35Now, you need to be quite cautious about this, cos this is hot.
0:55:35 > 0:55:38So don't lift your stick blender up and cover the kitchen
0:55:38 > 0:55:43and your children and your husband and everybody. It's not a good idea.
0:55:43 > 0:55:44You'll not be popular.
0:55:55 > 0:55:57DAVE LAUGHS
0:55:57 > 0:56:00Right, we're going to return that back to the heat.
0:56:00 > 0:56:01Bring it to a simmer.
0:56:03 > 0:56:06Add 200 ml of water.
0:56:06 > 0:56:09But remember this is just a guide amount -
0:56:09 > 0:56:10you don't have to put it all in.
0:56:10 > 0:56:13Have a look at the consistency of the sauce,
0:56:13 > 0:56:15and assess how much water you want to put back into it,
0:56:15 > 0:56:19but you want it, kind of, quite thick.
0:56:19 > 0:56:22The meatballs are going to soak up some of that moisture.
0:56:22 > 0:56:25Right, boys, you're going swimming!
0:56:25 > 0:56:27In that pool of flavour.
0:56:29 > 0:56:31What we're going to do is cook it uncovered
0:56:31 > 0:56:34for between 20 and 35 minutes.
0:56:36 > 0:56:37And that'll be it.
0:56:47 > 0:56:49Cor, look at that lamb cauldron of flavour.
0:56:49 > 0:56:52I tell you what's interesting, Dave, the sauce has gone right down.
0:56:52 > 0:56:56- Yeah, it has.- So 35... 20 to 35 minutes...
0:56:56 > 0:56:59cooking uncovered has really thickened that up lovely, hasn't it?
0:56:59 > 0:57:01Yeah, and it's also taken the juices out of the meat
0:57:01 > 0:57:02and it's changed colour.
0:57:02 > 0:57:05I've just got some simple jasmine rice here,
0:57:05 > 0:57:08- and run a little bit of coriander through.- Lovely.
0:57:08 > 0:57:09That's it.
0:57:09 > 0:57:10Look at that.
0:57:11 > 0:57:13Oh, nice!
0:57:13 > 0:57:15But I think the great thing is about meatballs,
0:57:15 > 0:57:17whatever description, whatever nationality,
0:57:17 > 0:57:20they're such a good eat when they're done properly.
0:57:20 > 0:57:24- You want lots of that sauce. - Oh, man.
0:57:24 > 0:57:26And just some natural yoghurt.
0:57:26 > 0:57:29Cos I think these are going to be pretty spicy.
0:57:32 > 0:57:35Although people might say that a kofta curry
0:57:35 > 0:57:38- isn't the best of British, well, it is.- Yeah.
0:57:38 > 0:57:41Cos it's here, it's here to stay, and I'm very grateful for that.
0:57:41 > 0:57:43So am I.
0:57:43 > 0:57:45Tuck in.
0:57:45 > 0:57:47Ooh, nice texture.
0:57:47 > 0:57:48- Yeah.- Bit of rice.
0:57:52 > 0:57:53DAVE CHUCKLES
0:57:53 > 0:57:54Ooh, they're good.
0:57:54 > 0:57:55Oh, yes.
0:57:56 > 0:57:58Best of British sheep.
0:57:58 > 0:58:01Rockin'. Yeah, it's world-bleating.
0:58:03 > 0:58:06Sheep are livestock that Britain excels at.
0:58:06 > 0:58:09And the world-class lamb, hogget or recipes
0:58:09 > 0:58:13that make the best out of their meat are something we should be proud of.
0:58:13 > 0:58:16So if you'd like to know more about the recipes on today's programme,
0:58:16 > 0:58:22log onto our website:
0:58:26 > 0:58:29Subtitles by Red Bee Media Ltd