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My two passions are flying and food. | 0:00:05 | 0:00:08 | |
And it's from up here you really get to appreciate | 0:00:12 | 0:00:15 | |
the unique landscape that produces the food that I love to cook. | 0:00:15 | 0:00:19 | |
So I'm taking to the skies | 0:00:30 | 0:00:31 | |
to show you how this land has influenced our larders. | 0:00:31 | 0:00:35 | |
On my journey around the UK, | 0:00:40 | 0:00:43 | |
I'm going to meeting the people who work this ever-changing landscape. | 0:00:43 | 0:00:46 | |
Revealing how this terrain has served up | 0:00:47 | 0:00:50 | |
some of the country's best regional ingredients. | 0:00:50 | 0:00:53 | |
They taste so good. | 0:00:54 | 0:00:55 | |
And also, I'll be sharing some great recipes | 0:00:57 | 0:00:59 | |
that showcase this amazing land | 0:00:59 | 0:01:01 | |
that puts such great food on our tables. | 0:01:01 | 0:01:05 | |
Today I'm heading to the South East. | 0:01:09 | 0:01:12 | |
This is an area defined by a dramatic coastline... | 0:01:20 | 0:01:23 | |
..expansive estuaries... | 0:01:26 | 0:01:28 | |
..and almost endless farmland, | 0:01:31 | 0:01:33 | |
each of which, produce their own special ingredients. | 0:01:33 | 0:01:37 | |
The rolling chalk hills of the South Downs harbour row upon row of vines, | 0:01:42 | 0:01:47 | |
used to make Britain's answer to champagne. | 0:01:47 | 0:01:50 | |
The tidal waters of the English Channel offer winkles, cockles | 0:01:55 | 0:02:00 | |
and the wonderful Kentish small brown shrimp. | 0:02:00 | 0:02:02 | |
And the sparsely populated Romney Marshes, | 0:02:03 | 0:02:07 | |
blanketed with coastal vegetation, | 0:02:07 | 0:02:10 | |
is home to the deliciously unique saltmarsh lamb. | 0:02:10 | 0:02:13 | |
This is one of the warmest and driest corners of the UK | 0:02:18 | 0:02:22 | |
and first today, I'm heading to the ancient fishing town of Hastings, in East Sussex. | 0:02:22 | 0:02:28 | |
One of the fascinating things about Hastings, and you can see that from up above, | 0:02:42 | 0:02:46 | |
is that it's quite open to the elements. | 0:02:46 | 0:02:48 | |
There was a huge storm here hundreds of years ago, | 0:02:48 | 0:02:51 | |
which demolished the harbour | 0:02:51 | 0:02:52 | |
and really changed the landscape to what we see now. | 0:02:52 | 0:02:56 | |
The fishing boats are dragged up onto the shingle beach. | 0:02:56 | 0:02:59 | |
The warm shallow waters here have made this bit of the coast | 0:03:02 | 0:03:05 | |
a favourite fishing spot for what's thought to be around 1,000 years. | 0:03:05 | 0:03:09 | |
And one place renowned for making the most of the wide range of fish brought ashore | 0:03:09 | 0:03:14 | |
is Tush and Pat's place on the beach. | 0:03:14 | 0:03:17 | |
-How are you doing, Pat? Good to meet you. -And you. -Tush. | 0:03:19 | 0:03:23 | |
-Hello, James. How are you? -Frying fish already. Look at that. | 0:03:23 | 0:03:26 | |
-Well... -Proper stuff. -Real fish, eh? -What have we got here, then? | 0:03:26 | 0:03:30 | |
-James, we cook whatever there is. -Right. | 0:03:30 | 0:03:33 | |
I mean, it could be whiting, dabs, plaice, gurnets, | 0:03:33 | 0:03:36 | |
whatever they bring in is what we cook. | 0:03:36 | 0:03:38 | |
-So you take the smaller ones, do you? -Yeah, yeah. | 0:03:38 | 0:03:41 | |
A certain size, like. Normally, the smaller ones go to France, | 0:03:41 | 0:03:45 | |
but we take that size of them, whatever they are. | 0:03:45 | 0:03:50 | |
Fish regularly caught here include mackerel, herring, plaice, cod, | 0:03:50 | 0:03:55 | |
bass, flounder, dabs, lemon sole - the list goes on. | 0:03:55 | 0:03:59 | |
These are the lemons today. I've been filleting these today. | 0:04:00 | 0:04:03 | |
And whiting, which is... | 0:04:03 | 0:04:05 | |
Quite unusual to see whiting in that condition | 0:04:05 | 0:04:09 | |
this time of the year, you know? | 0:04:09 | 0:04:11 | |
Whiting's one of these fish that we don't use so much. | 0:04:11 | 0:04:14 | |
-People say they're full of bones. -Yeah. | 0:04:14 | 0:04:16 | |
If you know how to fillet them, they're not full of bones | 0:04:16 | 0:04:19 | |
-and if you get a bone, I'll give you a fiver. -Really? | 0:04:19 | 0:04:22 | |
-Oh, that's... -That's how confident I am. | 0:04:22 | 0:04:24 | |
Now, whiting, we don't see as much of this, I don't think, in the UK, | 0:04:24 | 0:04:28 | |
-but if you can get a hold of it, it really is fantastic. -Beautiful. | 0:04:28 | 0:04:31 | |
-Are you going to try one, James? -I'd better. | 0:04:31 | 0:04:33 | |
So you've just cooked it in a little bit of olive oil. | 0:04:33 | 0:04:35 | |
Olive oil, a little bit of pepper. | 0:04:35 | 0:04:37 | |
What you're going to taste is the fish, nothing else. | 0:04:37 | 0:04:39 | |
-Do I need anything else? -Well, you've got lemon or... | 0:04:39 | 0:04:42 | |
I don't want any of that brown sauce stuff. | 0:04:42 | 0:04:44 | |
-What are you doing? What's this? -That's for children. | 0:04:44 | 0:04:47 | |
-Children. Be careful, it's very hot. -Right. | 0:04:47 | 0:04:51 | |
-How about this? So if I find a bone, I get a fiver? -You get a fiver. | 0:04:51 | 0:04:54 | |
Bring it back. | 0:04:54 | 0:04:56 | |
And if you're the first one in 12 years to find a bone... | 0:04:56 | 0:05:00 | |
Be careful, they're hot, James. | 0:05:01 | 0:05:03 | |
I don't mean to sound insulting, but I used to love fish finger sandwiches when I was a kid. | 0:05:10 | 0:05:14 | |
Oh, right, yeah. | 0:05:14 | 0:05:16 | |
That's about the best fish finger sandwich you're ever going to eat. | 0:05:16 | 0:05:19 | |
-That is delicious, I have to say. -Good. | 0:05:23 | 0:05:26 | |
Well, for a chef to tell us that, that's got to be good, hasn't it? | 0:05:26 | 0:05:29 | |
I'm still trying to find a bone, though. | 0:05:29 | 0:05:32 | |
But there's one fish Tush isn't cooking for me today | 0:05:34 | 0:05:37 | |
that Hastings is famous for - Dover sole. | 0:05:37 | 0:05:40 | |
This is one of the best places for Dover soles, along the Channel, | 0:05:45 | 0:05:49 | |
around the whole country. | 0:05:49 | 0:05:51 | |
It's renowned for it, all over the country, all over Europe, I presume. | 0:05:51 | 0:05:55 | |
Mark Woodley has been going out at night | 0:05:56 | 0:05:58 | |
fishing for these bottom-dwelling flatfish at Hastings | 0:05:58 | 0:06:01 | |
for over 35 years. | 0:06:01 | 0:06:04 | |
It makes good money in a restaurant, doesn't it? | 0:06:06 | 0:06:09 | |
Some of those bigger soles, I'm not exaggerating, probably would be 26, 30 quid. | 0:06:09 | 0:06:13 | |
And we probably get a fiver for it, five, six quid. | 0:06:13 | 0:06:17 | |
The shallow sea off the coast here | 0:06:19 | 0:06:21 | |
means that only small boats can work these waters, | 0:06:21 | 0:06:24 | |
so fishing here has been done essentially the same way for a very long time. | 0:06:24 | 0:06:28 | |
What a way of life, isn't it? Look at it. | 0:06:29 | 0:06:32 | |
It's... How can you better this? | 0:06:32 | 0:06:35 | |
It's just something else, isn't it, really? | 0:06:35 | 0:06:37 | |
Dover sole is a favourite among top chefs | 0:06:40 | 0:06:43 | |
because of its sweet flesh. | 0:06:43 | 0:06:45 | |
But before I cook any, I want to hear a bit more | 0:06:45 | 0:06:47 | |
from one of Hastings' longest-serving fishermen. | 0:06:47 | 0:06:50 | |
-Are you there, Mark? -Hello. -Good to see you. | 0:06:51 | 0:06:55 | |
-Come on down. -How are we doing? -I'm very good, thank you. Yourself? | 0:06:57 | 0:07:00 | |
-Very well. -Good. -Good to see you? -How are you doing? -Yeah, very well. | 0:07:00 | 0:07:04 | |
Tell us about this place. Where does your fishing rights cover? | 0:07:04 | 0:07:07 | |
-Well, personally, we fish from sort of Bexhill... -Yeah. | 0:07:07 | 0:07:11 | |
-..down to sort of this side of Rye. -Yeah. | 0:07:11 | 0:07:14 | |
And probably out to five or six miles. | 0:07:14 | 0:07:17 | |
We don't really go that far. | 0:07:17 | 0:07:19 | |
The reason Mark can haul bumper catches of Dover sole | 0:07:21 | 0:07:24 | |
is that the waters along this bit of coast are perfect for them. | 0:07:24 | 0:07:28 | |
As with most other flatfish, Dover sole live and feed | 0:07:29 | 0:07:32 | |
on a sandy or silty sea floor. | 0:07:32 | 0:07:34 | |
The gradual erosion of the chalk and sandstone cliffs here provide | 0:07:36 | 0:07:40 | |
exactly that, | 0:07:40 | 0:07:41 | |
which, combined with the warm, shallow water, | 0:07:41 | 0:07:44 | |
creates a perfect habitat for them, | 0:07:44 | 0:07:46 | |
all within easy reach of the small fishing boats | 0:07:46 | 0:07:49 | |
huddled along the beach at Hastings. | 0:07:49 | 0:07:51 | |
Now, it seems to me that's it's kind of like a... | 0:07:52 | 0:07:55 | |
Whereas pig farming's one thing - you know what you're producing - | 0:07:55 | 0:07:58 | |
-here, it's kind of a lottery, isn't it? -It is a lottery. | 0:07:58 | 0:08:01 | |
You're going out after one particular thing | 0:08:01 | 0:08:04 | |
-but you could end up with anything. -Yeah. Yeah, that's very true. | 0:08:04 | 0:08:06 | |
I mean, it's very much a mixed fishery here anyway, | 0:08:06 | 0:08:09 | |
so, I mean, the other day there, | 0:08:09 | 0:08:11 | |
we caught a lot of plaice, which we don't really want to catch. | 0:08:11 | 0:08:14 | |
Tell me about Dover sole. Are you a fan of it? | 0:08:14 | 0:08:17 | |
Yeah, I like Dover sole. I do like Dover sole. | 0:08:17 | 0:08:20 | |
-Because chefs really prize Dover sole. -Yeah, they do. | 0:08:20 | 0:08:22 | |
That must keep you happy. | 0:08:22 | 0:08:24 | |
We probably don't appreciate it, really, because we have so many of them. | 0:08:24 | 0:08:27 | |
And cooking it, what do you do with it, then? | 0:08:27 | 0:08:29 | |
-I... I grill the sole. -You grill the sole? Right. -I grill the sole. | 0:08:29 | 0:08:32 | |
I don't put anything... I don't like anything... I just like fish. | 0:08:32 | 0:08:36 | |
-And a few chips. -You don't need anything else. | 0:08:36 | 0:08:38 | |
No. What else do you want? | 0:08:38 | 0:08:40 | |
So many fishermen like their catch simply cooked | 0:08:42 | 0:08:45 | |
that they can't all be wrong. | 0:08:45 | 0:08:47 | |
But you don't need me to show you how to grill or fry a bit of fish | 0:08:47 | 0:08:51 | |
in a bit of butter and stick it between two slices of fresh bread, | 0:08:51 | 0:08:54 | |
so I'm going to try something a little bit more ambitious. | 0:08:54 | 0:08:58 | |
Now, it's unbelievable to think that these Dover soles are caught, | 0:08:59 | 0:09:03 | |
some are caught, just literally over that harbour wall there. | 0:09:03 | 0:09:07 | |
But they catch other things here, too, and I've got a selection. | 0:09:07 | 0:09:10 | |
The king of all flatfish, really, for me, Dover sole. | 0:09:10 | 0:09:13 | |
I actually love this. It's my ultimate, ultimate flatfish. | 0:09:13 | 0:09:16 | |
But you've got plaice and lemon sole, | 0:09:16 | 0:09:19 | |
all of which are caught just off the headland there. | 0:09:19 | 0:09:22 | |
Now, what I'm going to do is like a classic meuniere sort of style, | 0:09:22 | 0:09:25 | |
which is a brown butter, really, | 0:09:25 | 0:09:26 | |
but with the addition of capers, parsley and lemon in there as well. | 0:09:26 | 0:09:30 | |
What I did find, when I was wandering over there, from a little shop, | 0:09:30 | 0:09:33 | |
I found these little fellas here, these little brown shrimps. | 0:09:33 | 0:09:36 | |
Now, I love these. They're often found in Morecambe. | 0:09:36 | 0:09:39 | |
But they're delicious and are going to go fantastically well with this. | 0:09:39 | 0:09:43 | |
My plan is that the bitterness of the lemon and the punch of the capers | 0:09:44 | 0:09:48 | |
will make the natural sweetness of my brown shrimps | 0:09:48 | 0:09:51 | |
and that prize Dover sole really complement each other. | 0:09:51 | 0:09:55 | |
First of all, you need to take the skin off. | 0:09:56 | 0:09:58 | |
Now, what you need is a pair of scissors | 0:09:58 | 0:10:00 | |
and trim off the fins. | 0:10:00 | 0:10:03 | |
This would have to be my last supper, really, | 0:10:03 | 0:10:07 | |
cos a Dover sole tastes fantastic. | 0:10:07 | 0:10:10 | |
Last time I had this was over in France, | 0:10:10 | 0:10:13 | |
literally, 70-odd miles in that direction. | 0:10:13 | 0:10:16 | |
This was 100 euros, this dish, | 0:10:16 | 0:10:20 | |
but, let's face it, what better place to have it than here? | 0:10:20 | 0:10:24 | |
And cheaper. | 0:10:24 | 0:10:25 | |
The bones in Dover sole aren't very difficult to deal with when you're eating it, | 0:10:25 | 0:10:30 | |
so I'm going to leave them in, | 0:10:30 | 0:10:32 | |
which means all I have to do is take off the fins, tail, head and skin. | 0:10:32 | 0:10:36 | |
This takes a bit of practice to do neatly | 0:10:36 | 0:10:38 | |
but your fishmonger will have loads of that, | 0:10:38 | 0:10:40 | |
so you could get him to do it for you. | 0:10:40 | 0:10:43 | |
I'm going to cook it the traditional way, | 0:10:43 | 0:10:45 | |
which is just a little bit of flour, first of all, and plenty of oil. | 0:10:45 | 0:10:50 | |
So I've got some plain flour here. | 0:10:50 | 0:10:52 | |
Season this up. | 0:10:52 | 0:10:54 | |
Salt and pepper. | 0:10:56 | 0:10:57 | |
And then coat our fish in the flour. | 0:10:58 | 0:11:02 | |
Just get rid of the excess flour. | 0:11:04 | 0:11:06 | |
And cook it in olive oil, this one. So plenty of oil. | 0:11:08 | 0:11:12 | |
We don't want to cook it in butter because butter will burn. | 0:11:12 | 0:11:15 | |
We use that for the sauce. This is purely to cook the fish. | 0:11:15 | 0:11:19 | |
So straight in hot oil. | 0:11:19 | 0:11:22 | |
And we cook this gently now for about three minutes on each side. | 0:11:22 | 0:11:27 | |
And now for the sauce for this. | 0:11:41 | 0:11:43 | |
So while that's cooking, we're going to make our brown butter. | 0:11:43 | 0:11:46 | |
So I want a little bit of shallot, just a small bit. | 0:11:46 | 0:11:49 | |
I'm going to finish this off with a lemon flower | 0:11:49 | 0:11:51 | |
and that's little Sammy over there. She's peeling a lemon with a spoon. | 0:11:51 | 0:11:56 | |
It's always better to get somebody else to do that, really. | 0:11:56 | 0:11:59 | |
It's far too fussy but the secret of it is, | 0:11:59 | 0:12:02 | |
we just want all the rind and the pith removed from the lemon, | 0:12:02 | 0:12:05 | |
so you end up just with a nice-shaped lemon. | 0:12:05 | 0:12:08 | |
Now, I'm going to make a nice little sauce with this. | 0:12:08 | 0:12:10 | |
You need some butter here. | 0:12:10 | 0:12:12 | |
Into a really hot pan. You can see that - hot. | 0:12:12 | 0:12:15 | |
Just a small amount of butter. | 0:12:15 | 0:12:18 | |
It is me cooking it, of course. | 0:12:19 | 0:12:21 | |
Throw the shallots in now. | 0:12:21 | 0:12:23 | |
If you throw the shallots in too early, they're going to burn. | 0:12:23 | 0:12:27 | |
So the butter just starts to colour, just ever so slightly. | 0:12:27 | 0:12:32 | |
This is what the French call beurre noisette. | 0:12:32 | 0:12:35 | |
It means nut-brown butter. | 0:12:35 | 0:12:37 | |
And when you create this, it just adds a lovely little flavour to it | 0:12:37 | 0:12:40 | |
and almost like a bitterness to the sauce. | 0:12:40 | 0:12:43 | |
And then what we can do is add our lemon. | 0:12:43 | 0:12:46 | |
Now, you need to be careful when you do this at home. | 0:12:46 | 0:12:48 | |
Keep this well away from your net curtains | 0:12:48 | 0:12:50 | |
because this will go everywhere, so while it's still on the heat... | 0:12:50 | 0:12:54 | |
lemon, straight in. | 0:12:54 | 0:12:57 | |
Swirl that around now in our pan. | 0:12:57 | 0:12:59 | |
And take a little bit of muslin... | 0:13:03 | 0:13:05 | |
..and pass this through. | 0:13:08 | 0:13:11 | |
We don't really want any of the shallots. | 0:13:11 | 0:13:13 | |
You can see the colour of the butter, what's happening there now. | 0:13:14 | 0:13:18 | |
And all those little bits. | 0:13:18 | 0:13:20 | |
You can see the butter's changed colour in here as well. | 0:13:20 | 0:13:22 | |
And then we can impart the fundamental part of this dish - the flavour. | 0:13:22 | 0:13:26 | |
So into the butter sauce goes a handful of capers, | 0:13:27 | 0:13:31 | |
parsley... | 0:13:31 | 0:13:32 | |
..and the shrimps. | 0:13:34 | 0:13:35 | |
Along with a grind of pepper and a pinch of salt. | 0:13:38 | 0:13:41 | |
Mix that together and then spoon it onto the delicious Dover sole | 0:13:43 | 0:13:47 | |
that's been so patiently waiting. | 0:13:47 | 0:13:50 | |
And then we've got our lemon flowers. | 0:13:52 | 0:13:55 | |
Which I've got over here. | 0:13:57 | 0:13:59 | |
When we cut the lemon, we've got this lovely flower-shaped pattern. | 0:14:00 | 0:14:05 | |
Then simply lay the lemon flowers | 0:14:05 | 0:14:07 | |
onto that superb piece of local Dover sole. | 0:14:07 | 0:14:11 | |
And then that's it. You've got a simple little dish | 0:14:13 | 0:14:15 | |
based on a classic meuniere sort of sauce, | 0:14:15 | 0:14:18 | |
which is this nut-brown butter that you can pour over the top. | 0:14:18 | 0:14:23 | |
You can almost eat this just as it is, | 0:14:23 | 0:14:26 | |
but you don't really want anything else. | 0:14:26 | 0:14:30 | |
It's got to be the ultimate flatfish | 0:14:30 | 0:14:32 | |
and it's right on your doorstep, just out there. | 0:14:32 | 0:14:35 | |
This lovely fish and the small boats that work the shallow waters here | 0:14:40 | 0:14:44 | |
are a good example of how we should all make the most | 0:14:44 | 0:14:47 | |
of the bountiful supply of great food in this country. | 0:14:47 | 0:14:50 | |
But I am leaving Hastings now and the county of East Sussex | 0:14:52 | 0:14:55 | |
to cross into Kent. | 0:14:55 | 0:14:57 | |
The Kentish coastline stretches right around the bottom right-hand foot of Britain, | 0:15:01 | 0:15:06 | |
past the iconic White Cliffs and then northwards. | 0:15:06 | 0:15:10 | |
Here, seafood continues to thrive | 0:15:10 | 0:15:13 | |
and places like Whitstable have long been famed for their world-class oysters. | 0:15:13 | 0:15:18 | |
But heading inland, this area offers much, much more. | 0:15:22 | 0:15:26 | |
And you really can see below me | 0:15:31 | 0:15:33 | |
the different varieties of stuff being produced down there. | 0:15:33 | 0:15:35 | |
There's arable farming, sheep and cattle grazing further along | 0:15:35 | 0:15:39 | |
and then also, directly below us, there's vegetable production. | 0:15:39 | 0:15:42 | |
However, what Kent is probably best-known for is its orchards. | 0:15:42 | 0:15:47 | |
Traditional orchards are a key part of the beauty of the Kent Downs. | 0:15:53 | 0:15:57 | |
The Tudors grew plums, pears and apples in Kent | 0:16:00 | 0:16:03 | |
some 400 years ago, | 0:16:03 | 0:16:05 | |
but it's thought they may have been found here long before that. | 0:16:05 | 0:16:08 | |
But what I've come here for are the jewels in Kent's culinary crown. | 0:16:10 | 0:16:14 | |
Absolute beautiful, glistening cherries on a tree like this, | 0:16:21 | 0:16:24 | |
picked straight off and straight out into the shop or the farm shop. | 0:16:24 | 0:16:27 | |
I mean, you just can't beat this time of year, can you? | 0:16:27 | 0:16:30 | |
For James Dallaway, cherries are in the blood. | 0:16:30 | 0:16:33 | |
His father planted this orchard | 0:16:33 | 0:16:35 | |
and now he aims to pass his passion on to others | 0:16:35 | 0:16:38 | |
by throwing open the gates and allowing the public to adopt a tree. | 0:16:38 | 0:16:42 | |
The taste is absolutely amazing | 0:16:42 | 0:16:44 | |
and it's such a lovely thing for families. | 0:16:44 | 0:16:46 | |
They can come down. We have a Blossom Weekend, | 0:16:46 | 0:16:48 | |
kids see the tree in bloom | 0:16:48 | 0:16:50 | |
and then they come back and, wow, there's cherries - amazing. | 0:16:50 | 0:16:53 | |
The cherry season in this country only lasts five or six weeks a year | 0:16:53 | 0:16:58 | |
and it really signals summer's here. | 0:16:58 | 0:17:00 | |
The first farmer's market of every venue of every season that you go to, | 0:17:01 | 0:17:05 | |
the clamour and the queue for the cherries is incredible. | 0:17:05 | 0:17:08 | |
It's just, "Oh, wow, we've been waiting 46 weeks for this." | 0:17:08 | 0:17:11 | |
And with it being the height of the picking season now, | 0:17:11 | 0:17:14 | |
if James thinks his vast swathes of bird netting | 0:17:14 | 0:17:17 | |
will keep me from his superb cherries, he's wrong. | 0:17:17 | 0:17:20 | |
Now, I used to love pick-your-own farms when I was a young kid | 0:17:20 | 0:17:24 | |
and apparently, I've got to wear this thing | 0:17:24 | 0:17:27 | |
and I know what you're thinking. | 0:17:27 | 0:17:28 | |
Just don't ask. | 0:17:28 | 0:17:31 | |
Michael, good to see you. I feel like I'm dressed the part, anyway. | 0:17:32 | 0:17:36 | |
-Is that the correct...? -That's the kit for picking. -That's the correct gear. | 0:17:36 | 0:17:40 | |
-These look fantastic. So how old are these? -These are about 25 years old, | 0:17:40 | 0:17:44 | |
some of the original planting that my dad planted in the '80s. | 0:17:44 | 0:17:47 | |
-I assume there's hundreds of types? -There is. | 0:17:47 | 0:17:50 | |
We grow about 30 or so. | 0:17:50 | 0:17:51 | |
This variety is called Merchant. It's the first of the English season. | 0:17:51 | 0:17:55 | |
And what are we looking to pick, then? What are we after? | 0:17:55 | 0:17:57 | |
-The deep red ones? -Yeah, that colour's great | 0:17:57 | 0:18:00 | |
and with the stalks it's perfect cos they keep their freshness. | 0:18:00 | 0:18:04 | |
Why this area of England, then? Why is that so good for cherries? | 0:18:04 | 0:18:07 | |
It's traditionally known as the Garden of England. | 0:18:07 | 0:18:11 | |
Well, we can argue all day long - the Garden of England has got to be Yorkshire. | 0:18:11 | 0:18:15 | |
-My mum would agree because that's where she comes from. -You see! | 0:18:15 | 0:18:18 | |
-But she's also wrong, unfortunately. -No, your mother's always right! | 0:18:18 | 0:18:22 | |
-You should listen to that, you see. -I know, I know. | 0:18:22 | 0:18:24 | |
Garden of England or not, one thing IS for sure - | 0:18:28 | 0:18:31 | |
most of the UK's wet weather is brought in from the Atlantic | 0:18:31 | 0:18:34 | |
on our prevailing westerly winds, | 0:18:34 | 0:18:36 | |
but by the time that the wind has brought rain to Wales, | 0:18:36 | 0:18:39 | |
Gloucestershire, Oxfordshire and so on, | 0:18:39 | 0:18:41 | |
there's little left in the air to drop onto the South East. | 0:18:41 | 0:18:45 | |
In fact, Kent has just about the lowest rainfall in Britain. | 0:18:45 | 0:18:48 | |
-So you don't get masses of rain here? -We don't, we don't. | 0:18:50 | 0:18:52 | |
We get enough to grow them and to keep the trees watered | 0:18:52 | 0:18:55 | |
but, you know, generally, we miss a lot of the summer rains | 0:18:55 | 0:18:59 | |
which cause crop devastation in cherries | 0:18:59 | 0:19:01 | |
because the rain splits the cherries. | 0:19:01 | 0:19:03 | |
Another thing appreciated by Michael's cherries is | 0:19:03 | 0:19:06 | |
the make up of the ground. | 0:19:06 | 0:19:08 | |
The tree roots spread through the free-draining chalky topsoil, | 0:19:08 | 0:19:11 | |
which balances acidity to the nutrient-rich clay loam below. | 0:19:11 | 0:19:16 | |
It's paradise for these trees. | 0:19:16 | 0:19:18 | |
Now, I remember when you used to go to pick-your-own farms, | 0:19:18 | 0:19:22 | |
you used to do a bit of... | 0:19:22 | 0:19:23 | |
-One for me, one for the bucket. -Yeah. | 0:19:23 | 0:19:26 | |
-Are you not bored of them? -No. I don't know how many I eat, | 0:19:26 | 0:19:29 | |
but probably kilos a day, I would think. | 0:19:29 | 0:19:31 | |
Especially when you're in the orchard all day, sorting cherries, | 0:19:31 | 0:19:35 | |
supervising the pickers - always got a hand in the tray. | 0:19:35 | 0:19:38 | |
They are something that you're not going to get bored of it. | 0:19:38 | 0:19:41 | |
A bit like strawberries and raspberries - you can sort of... | 0:19:41 | 0:19:44 | |
-It's the whole beauty... -..you can have too many of them. | 0:19:44 | 0:19:47 | |
-But these... -You just keep going. It is the whole beauty of seasonal fruit, isn't it? | 0:19:47 | 0:19:52 | |
That's the whole point. | 0:19:52 | 0:19:53 | |
Why do you want cherries in January from Chile? | 0:19:53 | 0:19:56 | |
Wait for the season and have them for the six weeks that they're available | 0:19:56 | 0:20:01 | |
when they're at their best. | 0:20:01 | 0:20:03 | |
I need a few more than this. I'd better keep going. | 0:20:03 | 0:20:05 | |
We'll be here all day, I think. | 0:20:05 | 0:20:06 | |
You would be! Look at the amount you've got in there. | 0:20:06 | 0:20:09 | |
I'm keeping my eye on the novice. | 0:20:09 | 0:20:11 | |
Good job you're not getting paid by the pound. | 0:20:11 | 0:20:13 | |
All the cherries are picked by hand here to avoid damaging them, | 0:20:15 | 0:20:18 | |
but as Michael's proving, it's slow work. | 0:20:18 | 0:20:22 | |
In fact, it takes so long, I made the mistake | 0:20:23 | 0:20:26 | |
of asking some of the film crew to go and get me some lunch | 0:20:26 | 0:20:29 | |
before I tackled my first recipe. | 0:20:29 | 0:20:30 | |
This, they expect me to eat. | 0:20:30 | 0:20:33 | |
I actually don't know what it is | 0:20:33 | 0:20:35 | |
and I've been involved in food for 40 of the 41 years of my life, | 0:20:35 | 0:20:39 | |
but they assure me this is a burger in a pasty. | 0:20:39 | 0:20:42 | |
So I thought I'd cook myself something for lunch. | 0:20:42 | 0:20:46 | |
And it's the healthy option today - trifle. | 0:20:48 | 0:20:51 | |
Now, there are basically two types of cherry, | 0:20:53 | 0:20:56 | |
the acid cherries are the ones usually used in cooking, | 0:20:56 | 0:20:59 | |
but we've been picking a sweet variety | 0:20:59 | 0:21:01 | |
and that's what I'm going to use in this. | 0:21:01 | 0:21:03 | |
And I'm going to stew these straight away. | 0:21:04 | 0:21:07 | |
So we've basically just picked these. Into a hot pan. | 0:21:07 | 0:21:10 | |
I'm going to use some of this lovely cherry brandy. | 0:21:13 | 0:21:15 | |
You could use a little bit of kirsch in there as well if you wanted | 0:21:18 | 0:21:21 | |
but this cherry brandy is fantastic. | 0:21:21 | 0:21:23 | |
And I'm just going to sweeten it slightly with some sugar. | 0:21:23 | 0:21:26 | |
Only about a couple of tablespoons. | 0:21:28 | 0:21:30 | |
What this is going to do is not just sweeten them, | 0:21:30 | 0:21:32 | |
but it's going to thicken up the liquid, ready for my trifle. | 0:21:32 | 0:21:35 | |
What we need to do is cook this for about, I'd say, ten minutes, really, | 0:21:35 | 0:21:40 | |
with the lid off - let them stew down. | 0:21:40 | 0:21:42 | |
What we end up with is what we've got over here. | 0:21:42 | 0:21:45 | |
So I'm just going to lose this to one side. | 0:21:45 | 0:21:47 | |
Get that down, cooking over there. | 0:21:48 | 0:21:50 | |
And we've got some of this cherry liquor, | 0:21:50 | 0:21:52 | |
which you can see, the juice has become nice and thick, like that. | 0:21:52 | 0:21:56 | |
And it's delicious. These... | 0:21:57 | 0:21:58 | |
..are really good now. | 0:22:00 | 0:22:02 | |
Great off the tree, but perfect for our trifle. | 0:22:02 | 0:22:05 | |
Now this is kind of like a... I'd call this a cheat's trifle, really. | 0:22:05 | 0:22:09 | |
It kind of cheats because it uses this stuff. | 0:22:09 | 0:22:13 | |
Now, this is ready-made custard | 0:22:13 | 0:22:16 | |
and chefs will be going, "Why didn't you make it yourself?" | 0:22:16 | 0:22:18 | |
But this is out of a packet. It's not the bright yellow stuff. | 0:22:18 | 0:22:24 | |
It's ready-made custard. | 0:22:24 | 0:22:26 | |
What I'm going to do is create what the French call a creme legere, | 0:22:26 | 0:22:30 | |
or what we call custard and cream. | 0:22:30 | 0:22:32 | |
It's often what's found in choux pastry and chocolate eclairs. | 0:22:32 | 0:22:36 | |
So for your cheat's creme legere, gently mix in | 0:22:40 | 0:22:42 | |
about as much lightly whipped double cream as there is custard. | 0:22:42 | 0:22:46 | |
And it tastes... | 0:22:48 | 0:22:51 | |
This is just...delicious. | 0:22:51 | 0:22:55 | |
You see, not everything has to be made from scratch | 0:22:55 | 0:22:57 | |
and really, once you crown all this with your cherries, | 0:22:57 | 0:23:00 | |
no-one's going to fuss about whether or not you've separated your own eggs. | 0:23:00 | 0:23:06 | |
And then I'm going to cheat again with this. | 0:23:06 | 0:23:09 | |
And what I'm going to do is use some of this Madeira cake, | 0:23:09 | 0:23:12 | |
which we've basically bought from a shop just down the road, there. | 0:23:12 | 0:23:16 | |
And just dice this up, really. | 0:23:16 | 0:23:19 | |
Because this is what my granny used to make a trifle, | 0:23:19 | 0:23:22 | |
and if it's good enough for my gran, | 0:23:22 | 0:23:26 | |
it's kind of good enough for me, really. | 0:23:26 | 0:23:27 | |
So I thought I'd use a little bit of this | 0:23:27 | 0:23:31 | |
and then I've made a little bit of stock syrup, here, | 0:23:31 | 0:23:34 | |
which is basically sugar and water brought to the boil. | 0:23:34 | 0:23:37 | |
And we're going to use some of this cherry brandy there. | 0:23:37 | 0:23:42 | |
Over the top. | 0:23:44 | 0:23:46 | |
Now, it wasn't until I was about 14, | 0:23:47 | 0:23:50 | |
when I actually found my grandmother's recipe for her sherry trifle, | 0:23:50 | 0:23:53 | |
and sadly, it was when she'd passed away. | 0:23:53 | 0:23:55 | |
Now I've realised why my auntie and my granddad fell asleep | 0:23:55 | 0:23:59 | |
during the Queen's Speech, | 0:23:59 | 0:24:01 | |
because the amount of alcohol she used to have in this was unbelievable. | 0:24:01 | 0:24:04 | |
But you just take the cherries like that, over the top. | 0:24:06 | 0:24:10 | |
And just let them soak in. | 0:24:11 | 0:24:12 | |
So we just allow this to infuse and then you use some of this, | 0:24:14 | 0:24:18 | |
this custard mixture, over the top. | 0:24:18 | 0:24:23 | |
And you basically build up layers. | 0:24:24 | 0:24:26 | |
I didn't really know what to do, to be honest. | 0:24:26 | 0:24:29 | |
I was on my way here, thinking, "What am I going to do with cherries, | 0:24:29 | 0:24:32 | |
"rather than just sort of pick them off a tree?" | 0:24:32 | 0:24:34 | |
But you can't beat a trifle, can you, really? | 0:24:34 | 0:24:37 | |
Before we top this with the cream, | 0:24:41 | 0:24:44 | |
I'm just going to make some caramel in here | 0:24:44 | 0:24:46 | |
and dip some cherries in a caramel. | 0:24:46 | 0:24:48 | |
So just plain caster sugar in a hot pan - nothing else. | 0:24:48 | 0:24:52 | |
I'm just going to instantly make a caramel. | 0:24:52 | 0:24:55 | |
And then for our whipped cream - no need to put any custard in this one - | 0:24:55 | 0:24:59 | |
I'm just going to whip it up. | 0:24:59 | 0:25:01 | |
You see, if this was a normal cookery show, | 0:25:06 | 0:25:08 | |
we'd have this done. | 0:25:08 | 0:25:09 | |
It's only because our director wants me to feel the sort of nature | 0:25:09 | 0:25:13 | |
and the outdoor space | 0:25:13 | 0:25:14 | |
and life, living it outdoors, | 0:25:14 | 0:25:17 | |
that we've got to cook without electric. | 0:25:17 | 0:25:19 | |
This is ridiculous. Is this single cream? | 0:25:25 | 0:25:28 | |
I'm going to be two more minutes. Off you go. | 0:25:31 | 0:25:33 | |
Right, well, we're nearly there. | 0:25:39 | 0:25:42 | |
Look at that. | 0:25:44 | 0:25:46 | |
Peaks of cream. | 0:25:46 | 0:25:48 | |
Now get yourself a piping bag. | 0:25:48 | 0:25:50 | |
Almost any plastic bag will do, as long as it's clean | 0:25:53 | 0:25:57 | |
and not full of holes. | 0:25:57 | 0:25:58 | |
Fill it up and nip off the corner | 0:25:58 | 0:26:00 | |
before squeezing out a pretty pattern | 0:26:00 | 0:26:02 | |
on the top of your trifle. | 0:26:02 | 0:26:04 | |
Now, the key to this is make it look like it's nice. | 0:26:04 | 0:26:08 | |
So think ahead, you know? | 0:26:08 | 0:26:10 | |
Just... | 0:26:10 | 0:26:11 | |
Like that. Think ahead. | 0:26:14 | 0:26:17 | |
You see, with cooking, chefs tell you less is more, | 0:26:19 | 0:26:22 | |
but with trifle, more is more. | 0:26:22 | 0:26:26 | |
Look at that! | 0:26:26 | 0:26:28 | |
I'm going to finish this off with some chocolate shavings, as well. | 0:26:28 | 0:26:32 | |
And then all we need to finish this off | 0:26:35 | 0:26:38 | |
is our cherries, | 0:26:38 | 0:26:40 | |
which we can dip into this liquid caramel. | 0:26:40 | 0:26:43 | |
Now, you could, of course, dip them in chocolate if you wanted to, but I like them in this. | 0:26:43 | 0:26:46 | |
It just creates a lovely glaze over the top. | 0:26:46 | 0:26:49 | |
These are the cherry equivalents to toffee apples. | 0:26:55 | 0:26:59 | |
And if you think I'm being very restrained not eating them here and now, | 0:27:00 | 0:27:04 | |
you're wrong - it's just that the caramel is far too hot. | 0:27:04 | 0:27:08 | |
So you really want to allow these to cool down | 0:27:12 | 0:27:15 | |
and then all we do is just lift each one off... | 0:27:15 | 0:27:18 | |
..to decorate our trifle. | 0:27:20 | 0:27:21 | |
Pop the last one on. | 0:27:25 | 0:27:27 | |
A cherry trifle. | 0:27:30 | 0:27:32 | |
Easy as that. | 0:27:32 | 0:27:33 | |
But remember, this is for me. | 0:27:33 | 0:27:35 | |
That's what the crew's going to be left to eat. | 0:27:37 | 0:27:39 | |
Burger in a pasty or a cheat's trifle? | 0:27:45 | 0:27:49 | |
With Kentish cherries in season from June through July, | 0:27:51 | 0:27:54 | |
I know which one I prefer. | 0:27:54 | 0:27:57 | |
In fact, given the choice between fresh, locally grown, | 0:27:58 | 0:28:02 | |
regional specialities | 0:28:02 | 0:28:04 | |
or their anonymous and often tasteless imported cousins, | 0:28:04 | 0:28:07 | |
I'll always go British. | 0:28:07 | 0:28:10 | |
Join me next time to see in what other ways | 0:28:11 | 0:28:14 | |
our varied landscape and the way we work it | 0:28:14 | 0:28:16 | |
combine to give us the food we love. | 0:28:16 | 0:28:19 | |
Subtitles by Red Bee Media Ltd | 0:28:32 | 0:28:35 |