South East James Martin's Food Map of Britain


South East

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My two passions are flying and food.

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And it's from up here you really get to appreciate

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the unique landscape that produces the food that I love to cook.

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So I'm taking to the skies

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to show you how this land has influenced our larders.

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On my journey around the UK,

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I'm going to meeting the people who work this ever-changing landscape.

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Revealing how this terrain has served up

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some of the country's best regional ingredients.

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They taste so good.

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And also, I'll be sharing some great recipes

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that showcase this amazing land

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that puts such great food on our tables.

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Today I'm heading to the South East.

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This is an area defined by a dramatic coastline...

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..expansive estuaries...

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..and almost endless farmland,

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each of which, produce their own special ingredients.

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The rolling chalk hills of the South Downs harbour row upon row of vines,

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used to make Britain's answer to champagne.

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The tidal waters of the English Channel offer winkles, cockles

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and the wonderful Kentish small brown shrimp.

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And the sparsely populated Romney Marshes,

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blanketed with coastal vegetation,

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is home to the deliciously unique saltmarsh lamb.

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This is one of the warmest and driest corners of the UK

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and first today, I'm heading to the ancient fishing town of Hastings, in East Sussex.

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One of the fascinating things about Hastings, and you can see that from up above,

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is that it's quite open to the elements.

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There was a huge storm here hundreds of years ago,

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which demolished the harbour

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and really changed the landscape to what we see now.

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The fishing boats are dragged up onto the shingle beach.

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The warm shallow waters here have made this bit of the coast

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a favourite fishing spot for what's thought to be around 1,000 years.

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And one place renowned for making the most of the wide range of fish brought ashore

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is Tush and Pat's place on the beach.

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-How are you doing, Pat? Good to meet you.

-And you.

-Tush.

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-Hello, James. How are you?

-Frying fish already. Look at that.

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-Well...

-Proper stuff.

-Real fish, eh?

-What have we got here, then?

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-James, we cook whatever there is.

-Right.

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I mean, it could be whiting, dabs, plaice, gurnets,

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whatever they bring in is what we cook.

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-So you take the smaller ones, do you?

-Yeah, yeah.

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A certain size, like. Normally, the smaller ones go to France,

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but we take that size of them, whatever they are.

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Fish regularly caught here include mackerel, herring, plaice, cod,

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bass, flounder, dabs, lemon sole - the list goes on.

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These are the lemons today. I've been filleting these today.

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And whiting, which is...

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Quite unusual to see whiting in that condition

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this time of the year, you know?

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Whiting's one of these fish that we don't use so much.

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-People say they're full of bones.

-Yeah.

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If you know how to fillet them, they're not full of bones

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-and if you get a bone, I'll give you a fiver.

-Really?

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-Oh, that's...

-That's how confident I am.

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Now, whiting, we don't see as much of this, I don't think, in the UK,

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-but if you can get a hold of it, it really is fantastic.

-Beautiful.

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-Are you going to try one, James?

-I'd better.

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So you've just cooked it in a little bit of olive oil.

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Olive oil, a little bit of pepper.

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What you're going to taste is the fish, nothing else.

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-Do I need anything else?

-Well, you've got lemon or...

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I don't want any of that brown sauce stuff.

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-What are you doing? What's this?

-That's for children.

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-Children. Be careful, it's very hot.

-Right.

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-How about this? So if I find a bone, I get a fiver?

-You get a fiver.

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Bring it back.

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And if you're the first one in 12 years to find a bone...

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Be careful, they're hot, James.

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I don't mean to sound insulting, but I used to love fish finger sandwiches when I was a kid.

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Oh, right, yeah.

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That's about the best fish finger sandwich you're ever going to eat.

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-That is delicious, I have to say.

-Good.

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Well, for a chef to tell us that, that's got to be good, hasn't it?

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I'm still trying to find a bone, though.

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But there's one fish Tush isn't cooking for me today

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that Hastings is famous for - Dover sole.

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This is one of the best places for Dover soles, along the Channel,

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around the whole country.

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It's renowned for it, all over the country, all over Europe, I presume.

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Mark Woodley has been going out at night

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fishing for these bottom-dwelling flatfish at Hastings

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for over 35 years.

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It makes good money in a restaurant, doesn't it?

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Some of those bigger soles, I'm not exaggerating, probably would be 26, 30 quid.

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And we probably get a fiver for it, five, six quid.

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The shallow sea off the coast here

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means that only small boats can work these waters,

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so fishing here has been done essentially the same way for a very long time.

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What a way of life, isn't it? Look at it.

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It's... How can you better this?

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It's just something else, isn't it, really?

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Dover sole is a favourite among top chefs

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because of its sweet flesh.

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But before I cook any, I want to hear a bit more

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from one of Hastings' longest-serving fishermen.

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-Are you there, Mark?

-Hello.

-Good to see you.

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-Come on down.

-How are we doing?

-I'm very good, thank you. Yourself?

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-Very well.

-Good.

-Good to see you?

-How are you doing?

-Yeah, very well.

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Tell us about this place. Where does your fishing rights cover?

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-Well, personally, we fish from sort of Bexhill...

-Yeah.

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-..down to sort of this side of Rye.

-Yeah.

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And probably out to five or six miles.

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We don't really go that far.

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The reason Mark can haul bumper catches of Dover sole

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is that the waters along this bit of coast are perfect for them.

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As with most other flatfish, Dover sole live and feed

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on a sandy or silty sea floor.

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The gradual erosion of the chalk and sandstone cliffs here provide

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exactly that,

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which, combined with the warm, shallow water,

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creates a perfect habitat for them,

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all within easy reach of the small fishing boats

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huddled along the beach at Hastings.

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Now, it seems to me that's it's kind of like a...

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Whereas pig farming's one thing - you know what you're producing -

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-here, it's kind of a lottery, isn't it?

-It is a lottery.

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You're going out after one particular thing

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-but you could end up with anything.

-Yeah. Yeah, that's very true.

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I mean, it's very much a mixed fishery here anyway,

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so, I mean, the other day there,

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we caught a lot of plaice, which we don't really want to catch.

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Tell me about Dover sole. Are you a fan of it?

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Yeah, I like Dover sole. I do like Dover sole.

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-Because chefs really prize Dover sole.

-Yeah, they do.

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That must keep you happy.

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We probably don't appreciate it, really, because we have so many of them.

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And cooking it, what do you do with it, then?

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-I... I grill the sole.

-You grill the sole? Right.

-I grill the sole.

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I don't put anything... I don't like anything... I just like fish.

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-And a few chips.

-You don't need anything else.

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No. What else do you want?

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So many fishermen like their catch simply cooked

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that they can't all be wrong.

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But you don't need me to show you how to grill or fry a bit of fish

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in a bit of butter and stick it between two slices of fresh bread,

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so I'm going to try something a little bit more ambitious.

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Now, it's unbelievable to think that these Dover soles are caught,

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some are caught, just literally over that harbour wall there.

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But they catch other things here, too, and I've got a selection.

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The king of all flatfish, really, for me, Dover sole.

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I actually love this. It's my ultimate, ultimate flatfish.

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But you've got plaice and lemon sole,

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all of which are caught just off the headland there.

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Now, what I'm going to do is like a classic meuniere sort of style,

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which is a brown butter, really,

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but with the addition of capers, parsley and lemon in there as well.

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What I did find, when I was wandering over there, from a little shop,

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I found these little fellas here, these little brown shrimps.

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Now, I love these. They're often found in Morecambe.

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But they're delicious and are going to go fantastically well with this.

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My plan is that the bitterness of the lemon and the punch of the capers

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will make the natural sweetness of my brown shrimps

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and that prize Dover sole really complement each other.

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First of all, you need to take the skin off.

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Now, what you need is a pair of scissors

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and trim off the fins.

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This would have to be my last supper, really,

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cos a Dover sole tastes fantastic.

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Last time I had this was over in France,

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literally, 70-odd miles in that direction.

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This was 100 euros, this dish,

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but, let's face it, what better place to have it than here?

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And cheaper.

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The bones in Dover sole aren't very difficult to deal with when you're eating it,

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so I'm going to leave them in,

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which means all I have to do is take off the fins, tail, head and skin.

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This takes a bit of practice to do neatly

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but your fishmonger will have loads of that,

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so you could get him to do it for you.

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I'm going to cook it the traditional way,

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which is just a little bit of flour, first of all, and plenty of oil.

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So I've got some plain flour here.

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Season this up.

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Salt and pepper.

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And then coat our fish in the flour.

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Just get rid of the excess flour.

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And cook it in olive oil, this one. So plenty of oil.

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We don't want to cook it in butter because butter will burn.

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We use that for the sauce. This is purely to cook the fish.

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So straight in hot oil.

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And we cook this gently now for about three minutes on each side.

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And now for the sauce for this.

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So while that's cooking, we're going to make our brown butter.

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So I want a little bit of shallot, just a small bit.

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I'm going to finish this off with a lemon flower

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and that's little Sammy over there. She's peeling a lemon with a spoon.

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It's always better to get somebody else to do that, really.

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It's far too fussy but the secret of it is,

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we just want all the rind and the pith removed from the lemon,

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so you end up just with a nice-shaped lemon.

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Now, I'm going to make a nice little sauce with this.

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You need some butter here.

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Into a really hot pan. You can see that - hot.

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Just a small amount of butter.

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It is me cooking it, of course.

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Throw the shallots in now.

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If you throw the shallots in too early, they're going to burn.

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So the butter just starts to colour, just ever so slightly.

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This is what the French call beurre noisette.

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It means nut-brown butter.

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And when you create this, it just adds a lovely little flavour to it

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and almost like a bitterness to the sauce.

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And then what we can do is add our lemon.

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Now, you need to be careful when you do this at home.

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Keep this well away from your net curtains

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because this will go everywhere, so while it's still on the heat...

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lemon, straight in.

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Swirl that around now in our pan.

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And take a little bit of muslin...

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..and pass this through.

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We don't really want any of the shallots.

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You can see the colour of the butter, what's happening there now.

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And all those little bits.

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You can see the butter's changed colour in here as well.

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And then we can impart the fundamental part of this dish - the flavour.

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So into the butter sauce goes a handful of capers,

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parsley...

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..and the shrimps.

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Along with a grind of pepper and a pinch of salt.

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Mix that together and then spoon it onto the delicious Dover sole

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that's been so patiently waiting.

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And then we've got our lemon flowers.

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Which I've got over here.

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When we cut the lemon, we've got this lovely flower-shaped pattern.

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Then simply lay the lemon flowers

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onto that superb piece of local Dover sole.

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And then that's it. You've got a simple little dish

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based on a classic meuniere sort of sauce,

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which is this nut-brown butter that you can pour over the top.

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You can almost eat this just as it is,

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but you don't really want anything else.

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It's got to be the ultimate flatfish

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and it's right on your doorstep, just out there.

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This lovely fish and the small boats that work the shallow waters here

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are a good example of how we should all make the most

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of the bountiful supply of great food in this country.

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But I am leaving Hastings now and the county of East Sussex

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to cross into Kent.

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The Kentish coastline stretches right around the bottom right-hand foot of Britain,

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past the iconic White Cliffs and then northwards.

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Here, seafood continues to thrive

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and places like Whitstable have long been famed for their world-class oysters.

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But heading inland, this area offers much, much more.

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And you really can see below me

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the different varieties of stuff being produced down there.

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There's arable farming, sheep and cattle grazing further along

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and then also, directly below us, there's vegetable production.

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However, what Kent is probably best-known for is its orchards.

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Traditional orchards are a key part of the beauty of the Kent Downs.

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The Tudors grew plums, pears and apples in Kent

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some 400 years ago,

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but it's thought they may have been found here long before that.

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But what I've come here for are the jewels in Kent's culinary crown.

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Absolute beautiful, glistening cherries on a tree like this,

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picked straight off and straight out into the shop or the farm shop.

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I mean, you just can't beat this time of year, can you?

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For James Dallaway, cherries are in the blood.

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His father planted this orchard

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and now he aims to pass his passion on to others

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by throwing open the gates and allowing the public to adopt a tree.

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The taste is absolutely amazing

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and it's such a lovely thing for families.

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They can come down. We have a Blossom Weekend,

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kids see the tree in bloom

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and then they come back and, wow, there's cherries - amazing.

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The cherry season in this country only lasts five or six weeks a year

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and it really signals summer's here.

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The first farmer's market of every venue of every season that you go to,

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the clamour and the queue for the cherries is incredible.

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It's just, "Oh, wow, we've been waiting 46 weeks for this."

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And with it being the height of the picking season now,

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if James thinks his vast swathes of bird netting

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will keep me from his superb cherries, he's wrong.

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Now, I used to love pick-your-own farms when I was a young kid

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and apparently, I've got to wear this thing

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and I know what you're thinking.

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Just don't ask.

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Michael, good to see you. I feel like I'm dressed the part, anyway.

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-Is that the correct...?

-That's the kit for picking.

-That's the correct gear.

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-These look fantastic. So how old are these?

-These are about 25 years old,

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some of the original planting that my dad planted in the '80s.

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-I assume there's hundreds of types?

-There is.

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We grow about 30 or so.

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This variety is called Merchant. It's the first of the English season.

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And what are we looking to pick, then? What are we after?

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-The deep red ones?

-Yeah, that colour's great

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and with the stalks it's perfect cos they keep their freshness.

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Why this area of England, then? Why is that so good for cherries?

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It's traditionally known as the Garden of England.

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Well, we can argue all day long - the Garden of England has got to be Yorkshire.

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-My mum would agree because that's where she comes from.

-You see!

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-But she's also wrong, unfortunately.

-No, your mother's always right!

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-You should listen to that, you see.

-I know, I know.

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Garden of England or not, one thing IS for sure -

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most of the UK's wet weather is brought in from the Atlantic

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on our prevailing westerly winds,

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but by the time that the wind has brought rain to Wales,

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Gloucestershire, Oxfordshire and so on,

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there's little left in the air to drop onto the South East.

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In fact, Kent has just about the lowest rainfall in Britain.

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-So you don't get masses of rain here?

-We don't, we don't.

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We get enough to grow them and to keep the trees watered

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but, you know, generally, we miss a lot of the summer rains

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which cause crop devastation in cherries

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because the rain splits the cherries.

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Another thing appreciated by Michael's cherries is

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the make up of the ground.

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The tree roots spread through the free-draining chalky topsoil,

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which balances acidity to the nutrient-rich clay loam below.

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It's paradise for these trees.

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Now, I remember when you used to go to pick-your-own farms,

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you used to do a bit of...

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-One for me, one for the bucket.

-Yeah.

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-Are you not bored of them?

-No. I don't know how many I eat,

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but probably kilos a day, I would think.

0:19:290:19:31

Especially when you're in the orchard all day, sorting cherries,

0:19:310:19:35

supervising the pickers - always got a hand in the tray.

0:19:350:19:38

They are something that you're not going to get bored of it.

0:19:380:19:41

A bit like strawberries and raspberries - you can sort of...

0:19:410:19:44

-It's the whole beauty...

-..you can have too many of them.

0:19:440:19:47

-But these...

-You just keep going. It is the whole beauty of seasonal fruit, isn't it?

0:19:470:19:52

That's the whole point.

0:19:520:19:53

Why do you want cherries in January from Chile?

0:19:530:19:56

Wait for the season and have them for the six weeks that they're available

0:19:560:20:01

when they're at their best.

0:20:010:20:03

I need a few more than this. I'd better keep going.

0:20:030:20:05

We'll be here all day, I think.

0:20:050:20:06

You would be! Look at the amount you've got in there.

0:20:060:20:09

I'm keeping my eye on the novice.

0:20:090:20:11

Good job you're not getting paid by the pound.

0:20:110:20:13

All the cherries are picked by hand here to avoid damaging them,

0:20:150:20:18

but as Michael's proving, it's slow work.

0:20:180:20:22

In fact, it takes so long, I made the mistake

0:20:230:20:26

of asking some of the film crew to go and get me some lunch

0:20:260:20:29

before I tackled my first recipe.

0:20:290:20:30

This, they expect me to eat.

0:20:300:20:33

I actually don't know what it is

0:20:330:20:35

and I've been involved in food for 40 of the 41 years of my life,

0:20:350:20:39

but they assure me this is a burger in a pasty.

0:20:390:20:42

So I thought I'd cook myself something for lunch.

0:20:420:20:46

And it's the healthy option today - trifle.

0:20:480:20:51

Now, there are basically two types of cherry,

0:20:530:20:56

the acid cherries are the ones usually used in cooking,

0:20:560:20:59

but we've been picking a sweet variety

0:20:590:21:01

and that's what I'm going to use in this.

0:21:010:21:03

And I'm going to stew these straight away.

0:21:040:21:07

So we've basically just picked these. Into a hot pan.

0:21:070:21:10

I'm going to use some of this lovely cherry brandy.

0:21:130:21:15

You could use a little bit of kirsch in there as well if you wanted

0:21:180:21:21

but this cherry brandy is fantastic.

0:21:210:21:23

And I'm just going to sweeten it slightly with some sugar.

0:21:230:21:26

Only about a couple of tablespoons.

0:21:280:21:30

What this is going to do is not just sweeten them,

0:21:300:21:32

but it's going to thicken up the liquid, ready for my trifle.

0:21:320:21:35

What we need to do is cook this for about, I'd say, ten minutes, really,

0:21:350:21:40

with the lid off - let them stew down.

0:21:400:21:42

What we end up with is what we've got over here.

0:21:420:21:45

So I'm just going to lose this to one side.

0:21:450:21:47

Get that down, cooking over there.

0:21:480:21:50

And we've got some of this cherry liquor,

0:21:500:21:52

which you can see, the juice has become nice and thick, like that.

0:21:520:21:56

And it's delicious. These...

0:21:570:21:58

..are really good now.

0:22:000:22:02

Great off the tree, but perfect for our trifle.

0:22:020:22:05

Now this is kind of like a... I'd call this a cheat's trifle, really.

0:22:050:22:09

It kind of cheats because it uses this stuff.

0:22:090:22:13

Now, this is ready-made custard

0:22:130:22:16

and chefs will be going, "Why didn't you make it yourself?"

0:22:160:22:18

But this is out of a packet. It's not the bright yellow stuff.

0:22:180:22:24

It's ready-made custard.

0:22:240:22:26

What I'm going to do is create what the French call a creme legere,

0:22:260:22:30

or what we call custard and cream.

0:22:300:22:32

It's often what's found in choux pastry and chocolate eclairs.

0:22:320:22:36

So for your cheat's creme legere, gently mix in

0:22:400:22:42

about as much lightly whipped double cream as there is custard.

0:22:420:22:46

And it tastes...

0:22:480:22:51

This is just...delicious.

0:22:510:22:55

You see, not everything has to be made from scratch

0:22:550:22:57

and really, once you crown all this with your cherries,

0:22:570:23:00

no-one's going to fuss about whether or not you've separated your own eggs.

0:23:000:23:06

And then I'm going to cheat again with this.

0:23:060:23:09

And what I'm going to do is use some of this Madeira cake,

0:23:090:23:12

which we've basically bought from a shop just down the road, there.

0:23:120:23:16

And just dice this up, really.

0:23:160:23:19

Because this is what my granny used to make a trifle,

0:23:190:23:22

and if it's good enough for my gran,

0:23:220:23:26

it's kind of good enough for me, really.

0:23:260:23:27

So I thought I'd use a little bit of this

0:23:270:23:31

and then I've made a little bit of stock syrup, here,

0:23:310:23:34

which is basically sugar and water brought to the boil.

0:23:340:23:37

And we're going to use some of this cherry brandy there.

0:23:370:23:42

Over the top.

0:23:440:23:46

Now, it wasn't until I was about 14,

0:23:470:23:50

when I actually found my grandmother's recipe for her sherry trifle,

0:23:500:23:53

and sadly, it was when she'd passed away.

0:23:530:23:55

Now I've realised why my auntie and my granddad fell asleep

0:23:550:23:59

during the Queen's Speech,

0:23:590:24:01

because the amount of alcohol she used to have in this was unbelievable.

0:24:010:24:04

But you just take the cherries like that, over the top.

0:24:060:24:10

And just let them soak in.

0:24:110:24:12

So we just allow this to infuse and then you use some of this,

0:24:140:24:18

this custard mixture, over the top.

0:24:180:24:23

And you basically build up layers.

0:24:240:24:26

I didn't really know what to do, to be honest.

0:24:260:24:29

I was on my way here, thinking, "What am I going to do with cherries,

0:24:290:24:32

"rather than just sort of pick them off a tree?"

0:24:320:24:34

But you can't beat a trifle, can you, really?

0:24:340:24:37

Before we top this with the cream,

0:24:410:24:44

I'm just going to make some caramel in here

0:24:440:24:46

and dip some cherries in a caramel.

0:24:460:24:48

So just plain caster sugar in a hot pan - nothing else.

0:24:480:24:52

I'm just going to instantly make a caramel.

0:24:520:24:55

And then for our whipped cream - no need to put any custard in this one -

0:24:550:24:59

I'm just going to whip it up.

0:24:590:25:01

You see, if this was a normal cookery show,

0:25:060:25:08

we'd have this done.

0:25:080:25:09

It's only because our director wants me to feel the sort of nature

0:25:090:25:13

and the outdoor space

0:25:130:25:14

and life, living it outdoors,

0:25:140:25:17

that we've got to cook without electric.

0:25:170:25:19

This is ridiculous. Is this single cream?

0:25:250:25:28

I'm going to be two more minutes. Off you go.

0:25:310:25:33

Right, well, we're nearly there.

0:25:390:25:42

Look at that.

0:25:440:25:46

Peaks of cream.

0:25:460:25:48

Now get yourself a piping bag.

0:25:480:25:50

Almost any plastic bag will do, as long as it's clean

0:25:530:25:57

and not full of holes.

0:25:570:25:58

Fill it up and nip off the corner

0:25:580:26:00

before squeezing out a pretty pattern

0:26:000:26:02

on the top of your trifle.

0:26:020:26:04

Now, the key to this is make it look like it's nice.

0:26:040:26:08

So think ahead, you know?

0:26:080:26:10

Just...

0:26:100:26:11

Like that. Think ahead.

0:26:140:26:17

You see, with cooking, chefs tell you less is more,

0:26:190:26:22

but with trifle, more is more.

0:26:220:26:26

Look at that!

0:26:260:26:28

I'm going to finish this off with some chocolate shavings, as well.

0:26:280:26:32

And then all we need to finish this off

0:26:350:26:38

is our cherries,

0:26:380:26:40

which we can dip into this liquid caramel.

0:26:400:26:43

Now, you could, of course, dip them in chocolate if you wanted to, but I like them in this.

0:26:430:26:46

It just creates a lovely glaze over the top.

0:26:460:26:49

These are the cherry equivalents to toffee apples.

0:26:550:26:59

And if you think I'm being very restrained not eating them here and now,

0:27:000:27:04

you're wrong - it's just that the caramel is far too hot.

0:27:040:27:08

So you really want to allow these to cool down

0:27:120:27:15

and then all we do is just lift each one off...

0:27:150:27:18

..to decorate our trifle.

0:27:200:27:21

Pop the last one on.

0:27:250:27:27

A cherry trifle.

0:27:300:27:32

Easy as that.

0:27:320:27:33

But remember, this is for me.

0:27:330:27:35

That's what the crew's going to be left to eat.

0:27:370:27:39

Burger in a pasty or a cheat's trifle?

0:27:450:27:49

With Kentish cherries in season from June through July,

0:27:510:27:54

I know which one I prefer.

0:27:540:27:57

In fact, given the choice between fresh, locally grown,

0:27:580:28:02

regional specialities

0:28:020:28:04

or their anonymous and often tasteless imported cousins,

0:28:040:28:07

I'll always go British.

0:28:070:28:10

Join me next time to see in what other ways

0:28:110:28:14

our varied landscape and the way we work it

0:28:140:28:16

combine to give us the food we love.

0:28:160:28:19

Subtitles by Red Bee Media Ltd

0:28:320:28:35

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