0:00:06 > 0:00:08My two passions are flying and food.
0:00:12 > 0:00:17And it's from up here you really get to appreciate the unique landscape that produces the food
0:00:17 > 0:00:19that I love to cook.
0:00:30 > 0:00:32So I've taken to the skies to show you how this land
0:00:32 > 0:00:35has influenced our larders.
0:00:41 > 0:00:44On my journey round the UK, I'm going to be meeting the people
0:00:44 > 0:00:46who work this ever-changing landscape...
0:00:48 > 0:00:52..revealing how this terrain has served up some of the country's best regional ingredients...
0:00:54 > 0:00:56It tastes so good!
0:00:56 > 0:01:01And also I'll be sharing some great recipes that showcase this amazing land
0:01:01 > 0:01:04that puts such great food on our tables.
0:01:08 > 0:01:12Today I'm heading to the East of Scotland.
0:01:26 > 0:01:30When you think of Scotland, you may imagine soaring mountains,
0:01:30 > 0:01:35vast lochs...and ancient forests.
0:01:38 > 0:01:42But in the East of the country, the picture is quite different.
0:01:43 > 0:01:46It's a place of low, rolling hills...
0:01:46 > 0:01:48..fertile valleys...
0:01:49 > 0:01:53..and, more importantly, near-perfect farmland.
0:01:54 > 0:02:00It's got such fertile soil that produces some of the most amazing food the UK has to offer.
0:02:04 > 0:02:07Aberdeen Angus cattle which are prized worldwide for their beef
0:02:07 > 0:02:10thrive on the lush pastures here.
0:02:10 > 0:02:11MOO!
0:02:12 > 0:02:18The unique climate helps to create the perfect environment for growing some of the sweetest fruit
0:02:18 > 0:02:19to be found in the UK.
0:02:20 > 0:02:25But the defining agriculture of East Scotland is cereal crops.
0:02:26 > 0:02:28The bread basket of the North,
0:02:28 > 0:02:33this area is famed for its production of fine oats, wheat and barley.
0:02:35 > 0:02:40And it's barley, the basic ingredient of Scotland's biggest single export,
0:02:40 > 0:02:44that leads me to my first stop on my Food Map Of Britain.
0:02:47 > 0:02:51So I'm on the hunt to find Scotland's smallest distillery.
0:02:52 > 0:02:54And who doesn't like whisky?
0:03:01 > 0:03:06Andrew Symington is the owner of Pitlochry's Edradour Distillery,
0:03:06 > 0:03:10which produces 280,000 bottles of whisky each year,
0:03:10 > 0:03:15using traditional hands-on methods and the produce of the local landscape.
0:03:15 > 0:03:19This barley is the key ingredient in making single malt whisky,
0:03:19 > 0:03:21together with water and yeast.
0:03:22 > 0:03:24If there's a fourth thing, it's the cask,
0:03:24 > 0:03:29and if there's a fifth thing, I'd like to think a little bit of my spirit goes into making this!
0:03:32 > 0:03:36East Scotland is the perfect location for making whisky,
0:03:36 > 0:03:40because barley, its main ingredient, thrives in the dry conditions here.
0:03:41 > 0:03:46Parts of the region get less rain a year than Sydney or Gibraltar!
0:03:46 > 0:03:49This is because much of Scotland's rain comes from the West,
0:03:49 > 0:03:53most of it falling over the mountains of the Highlands
0:03:53 > 0:03:55and petering out before it reaches the East.
0:03:56 > 0:04:01Growing the barley may be easy, but turning it into whisky is a different story.
0:04:01 > 0:04:04It's a game of patience and it takes a long time.
0:04:04 > 0:04:07What you're making today, you're not going to see again for ten years.
0:04:07 > 0:04:10But it's well worth the wait.
0:04:10 > 0:04:13Edradour whisky is prized worldwide
0:04:13 > 0:04:16and I can't wait to get my hands on some of that local nectar.
0:04:16 > 0:04:20- Andrew, great to meet you. - My pleasure.- I found it!
0:04:20 > 0:04:24- From up above, it's a tiny little sort of valley you've got here. - It is, yeah.- Amazing place.
0:04:24 > 0:04:29It's one of the last farm facilities in Scotland where we still make whisky by hand.
0:04:29 > 0:04:32So why Scotland and whisky in particular, why the connection?
0:04:32 > 0:04:35I guess, well, it's always been made here for the last 500 years.
0:04:35 > 0:04:39Farmers had a surplus of barley or corn and didn't know what to do with it,
0:04:39 > 0:04:44so they basically illegally made little stills in the hills, and turned it into whisky.
0:04:44 > 0:04:46- And what are we doing here, then? - We've made whisky today,
0:04:46 > 0:04:50so it's now time to put it in the cask where it's going to rest for a minimum of ten years
0:04:50 > 0:04:52- up in our warehouse.- So we're going to fill it now, then?
0:04:52 > 0:04:55- Yeah, I'd like you to fill it for me. - Really? OK. All right.
0:04:55 > 0:04:57So this is 2013?
0:04:57 > 0:05:02- You take that. It's a bit like a petrol pump here. Put that nozzle... - In there?
0:05:02 > 0:05:05- Yes. I'm going to pull this lever here and it's going to come gushing out.- Go on, then!
0:05:05 > 0:05:07It actually just looks like water.
0:05:07 > 0:05:11- It's clear when it goes into the cask, absolutely clear when it comes off the still.- Look at that!
0:05:12 > 0:05:16Aside from barley, whisky's other main ingredient is natural spring water.
0:05:16 > 0:05:21The rain-soaked Highlands provide a rich source of it.
0:05:21 > 0:05:25In fact, Pitlochry has no less than 12 natural springs running through it.
0:05:30 > 0:05:33One even runs through the distillery itself,
0:05:33 > 0:05:36making this the perfect whisky-producing country.
0:05:38 > 0:05:41So why whisky for you? Because you were a hotelier.
0:05:41 > 0:05:43- I was at one point.- And now you've got your own distillery.
0:05:43 > 0:05:46I caught the bug, I got my own distillery.
0:05:46 > 0:05:47That should be fine, yeah.
0:05:47 > 0:05:52- Got it?- Yeah.- There you go. - Just under the edge there.
0:05:52 > 0:05:53The bung.
0:05:53 > 0:05:56- Once I do this bit, that's it, is it?- That'll be in there for ten years now, yeah.
0:05:57 > 0:05:59It's like being at a fairground, isn't it? Crack!
0:05:59 > 0:06:01Gently.
0:06:02 > 0:06:03- All right?- Yeah, perfect.
0:06:03 > 0:06:07- Can we try some of this stuff, then? - Well, it's 70% alcohol coming off the still.- Is it really?- Yeah.
0:06:07 > 0:06:10We've a sample of today's stuff here.
0:06:10 > 0:06:12The strength is 70.3.
0:06:12 > 0:06:18- 73...- 70.3.- Well, what's 3% between you or I, really?
0:06:18 > 0:06:20- You're not going to ask me to drink this, are you?- Have a little taste.
0:06:20 > 0:06:23- I can't drink out of the bottle. - You can indeed.
0:06:23 > 0:06:25I won't be able to taste anything afterwards.
0:06:25 > 0:06:27All the boys drink it out the bottle.
0:06:30 > 0:06:33- There's a nice fruitiness coming out of it.- Fruitiness? Mmm...
0:06:33 > 0:06:36- You wouldn't want to smoke after that, would you?- No, not too close!
0:06:36 > 0:06:39- Can we taste the proper stuff? - We can. We'll go up to the warehouse and taste some of the real stuff.
0:06:39 > 0:06:41You can leave that!
0:06:41 > 0:06:42Now, whisky's not just a tipple.
0:06:42 > 0:06:47A splash of Scotland's finest can add a deep, rich flavour
0:06:47 > 0:06:49and a real elegance to your cooking.
0:06:49 > 0:06:52I want to get my hands on the very best Andrew has to offer.
0:06:52 > 0:06:54So what are we tasting?
0:06:54 > 0:06:56Well, we were down there filling a cask.
0:06:56 > 0:07:00After ten years, this is what your cask should eventually end up like.
0:07:00 > 0:07:03- So the colour basically just comes from the cask? - From the cask, totally, yeah.
0:07:03 > 0:07:07- OK.- So it's been reduced to 40% alcohol.
0:07:08 > 0:07:12Which is great, I suppose. By the way, I'm not flying after this.
0:07:12 > 0:07:15The weather's so good, I'm going to stick around actually.
0:07:17 > 0:07:19I'm impressed with that.
0:07:19 > 0:07:23This is another whisky that's been in a normal cask for eight years
0:07:23 > 0:07:25and then we put it into a special wine cask for two years.
0:07:25 > 0:07:31I always add just a few drops of water, because at that strength... SPLUTTERING
0:07:31 > 0:07:33- You didn't listen, did you? - No, I didn't.
0:07:35 > 0:07:37This is the perfect job, isn't it?
0:07:37 > 0:07:39We also make some peated malt whisky.
0:07:39 > 0:07:43Now this one's been matured for 100% of its life in a Bordeaux wine cask.
0:07:43 > 0:07:46This just gets better, doesn't it, really, this.
0:07:46 > 0:07:49- This is the first time that you've probably ever... - How different is that?
0:07:49 > 0:07:51Fully matured and with your bonfire ashes.
0:07:52 > 0:07:53And next, what have we got?
0:07:53 > 0:07:58An 18-year-old. It's got more intense after the 18 years in the cask,
0:07:58 > 0:08:02and this is cask strength, it's 59% alcohol.
0:08:06 > 0:08:08Now, that is pretty special.
0:08:09 > 0:08:10Wow!
0:08:10 > 0:08:13- Go on, then. You've saved the best till last, have you?- Oh, yeah.
0:08:13 > 0:08:15This is a 26-year-old.
0:08:15 > 0:08:17It's got more intense after the heat.
0:08:20 > 0:08:22This is pretty special, I have to say.
0:08:22 > 0:08:26The weird thing is, the older it is, the less alcohol you taste.
0:08:26 > 0:08:29- Does that make sense? - It's more and more concentrated.
0:08:29 > 0:08:34So, you know, you've got... 50% of this cask has evaporated.
0:08:34 > 0:08:37So, as a Scot, you're losing... 4,000 barrels...
0:08:37 > 0:08:40You're losing quite a lot in this heat, aren't you?
0:08:40 > 0:08:42A lot of my money evaporating up there to the angels, yeah!
0:08:42 > 0:08:45Well, there's a little bit more evaporating, because I'm going to take this away to cook with.
0:08:45 > 0:08:47- Thank you very much.- You're welcome. - Thank you.
0:08:47 > 0:08:51I've got a delicious dish planned for this prize whisky,
0:08:51 > 0:08:55one that'll show off its elegant, intense flavour.
0:08:57 > 0:09:01I'm going to prepare whisky-cured Scottish salmon,
0:09:01 > 0:09:05served with beetroot dressing, bleenies and creme fraiche.
0:09:08 > 0:09:13This place looks as spectacular on the ground than it does from up in the air.
0:09:13 > 0:09:15It is an amazing place to come and visit
0:09:15 > 0:09:18and produces pretty good whisky as well.
0:09:18 > 0:09:23To start our salmon, what we need is a mixture of sugar, salt and whisky.
0:09:23 > 0:09:28Now, the sugar is castor sugar, the salt is always generally sea salt,
0:09:28 > 0:09:30and you mix the sugar and the salt together,
0:09:30 > 0:09:33equal quantities of each.
0:09:33 > 0:09:37Now, the reason why I use sea salt is it's much better-tasting, I think, than table salt.
0:09:37 > 0:09:41You just need plenty of Clingfilm to really wrap the salmon
0:09:41 > 0:09:45and to keep that whisky inside.
0:09:47 > 0:09:51Put the salt and the sugar all over the surface.
0:09:51 > 0:09:55Now, this method of cooking, I would call it, not curing, but cooking,
0:09:55 > 0:09:58has been around for thousands of years.
0:09:58 > 0:10:01It's a great method and continues to this day,
0:10:01 > 0:10:04because this is actually the first part of making smoked salmon.
0:10:04 > 0:10:05This has just been pin-boned.
0:10:05 > 0:10:08You can take the belly off the salmon, but leave the skin on it.
0:10:08 > 0:10:12And then what we do is we take some of this golden nectar...
0:10:12 > 0:10:19This is the 26-year-cured whisky.
0:10:20 > 0:10:22..Over the top.
0:10:22 > 0:10:27And we can just finish this with this salt-and-sugar mixture.
0:10:27 > 0:10:31And we're going to fold this over and wrap this together.
0:10:33 > 0:10:35On to our tray.
0:10:35 > 0:10:37And then pop it in the fridge.
0:10:37 > 0:10:39And this needs to go in the fridge for about 24 hours...
0:10:43 > 0:10:4424 hours later...
0:10:46 > 0:10:48So what we need to do now is just wash it off.
0:10:48 > 0:10:55So I'm just going to take it to our stream, our natural spring stream, and wash it off.
0:10:59 > 0:11:01I always wanted to be Ray Mears!
0:11:08 > 0:11:10Look at that! A beautiful piece of fish.
0:11:14 > 0:11:18It's just fantastic. Just look at the texture and the colour of that!
0:11:18 > 0:11:24Just totally changes just with salt, sugar and whisky...and time.
0:11:26 > 0:11:31And really once it's cured, it'll last for a couple of weeks.
0:11:31 > 0:11:33We're going to leave that to one side,
0:11:33 > 0:11:37and I thought we'd serve this with a little beetroot dressing with some bleenies.
0:11:37 > 0:11:39Now, to make our beetroot dressing, it's pretty straightforward, really.
0:11:39 > 0:11:41What we've got is some red-wine vinegar...
0:11:42 > 0:11:45You want a good smidgeon of red-wine vinegar.
0:11:47 > 0:11:49And then we want some redcurrant jelly.
0:11:50 > 0:11:54So you get a decent amount. It's roughly about half and half, really, for this.
0:11:55 > 0:12:00And then flavour-wise all we do is add some cloves, about three or four, no more,
0:12:00 > 0:12:01in there.
0:12:02 > 0:12:05Then we reduce this down now by about half.
0:12:07 > 0:12:10And while that's cooking, we can get on and make our bleenies.
0:12:10 > 0:12:12So what you need for bleenies is some flour...
0:12:13 > 0:12:15..some plain flour will do...
0:12:16 > 0:12:18..a good pinch of sugar.
0:12:19 > 0:12:21The same again of salt.
0:12:23 > 0:12:24Some milk.
0:12:26 > 0:12:28We're going to use some yeast.
0:12:32 > 0:12:34Mix this together.
0:12:35 > 0:12:37And you've got this lovely light batter.
0:12:41 > 0:12:42So I can cover that over.
0:12:43 > 0:12:47Now, ideally, you want it in a sort of warm place, really.
0:12:47 > 0:12:50It will actually rise in the fridge, but about an hour later...
0:12:51 > 0:12:53..we end up with this.
0:12:53 > 0:12:56And this is this batter that we're looking for.
0:12:56 > 0:12:59That yeast as it starts to work, it starts to bubble up
0:12:59 > 0:13:00to create this mixture.
0:13:01 > 0:13:05Next, I want two egg whites. Yolks into there, whites into there.
0:13:06 > 0:13:08This is how you do it at home.
0:13:12 > 0:13:14This is how you do it if you're Ray Mears!
0:13:15 > 0:13:16Done!
0:13:16 > 0:13:19Next, whisk this up.
0:13:21 > 0:13:25To do this by hand, you'll need a strong arm.
0:13:27 > 0:13:29When you've got the egg whites nice and firm...
0:13:31 > 0:13:34..then we can fold this in, really, into the mixture.
0:13:36 > 0:13:38So that's our batter.
0:13:39 > 0:13:40We can leave that to one side.
0:13:40 > 0:13:45Now, just to finish off this dressing, you can see the texture changes ever so slightly.
0:13:45 > 0:13:49It goes from a liquid to a thick liquid, which is what we want for this.
0:13:49 > 0:13:52I'm going to add now some Dijon mustard,
0:13:52 > 0:13:56just a good amount of Dijon mustard, about two tablespoons of this.
0:13:56 > 0:13:58Give it a little whisk.
0:13:59 > 0:14:02This dressing, I cannot tell you how good it is!
0:14:02 > 0:14:04It really is fantastic!
0:14:05 > 0:14:07But then what's going to make this one extra special
0:14:07 > 0:14:10is, of course, a little bit of whisky.
0:14:10 > 0:14:12Just a touch.
0:14:12 > 0:14:15I don't want to cook with it, otherwise we're going to ruin the flavour.
0:14:15 > 0:14:17And then we can pass this through a sieve.
0:14:17 > 0:14:23This'll get rid of the little bits of cloves in there and stuff like that.
0:14:23 > 0:14:27And now with our sort of beetroot, slice it and dice it.
0:14:28 > 0:14:33It's one the things that probably as a kid, a bit like a lot of ingredients, really,
0:14:33 > 0:14:38I didn't really appreciate, to be honest. Like I wouldn't really eat peas when I was a young nipper.
0:14:41 > 0:14:43We can remove that.
0:14:44 > 0:14:46I'm going to add a little bit of salt...
0:14:47 > 0:14:49..a little bit of black pepper.
0:14:49 > 0:14:52I'll get my pan on for our little bleenies.
0:14:55 > 0:14:57And then, what we can do...
0:14:57 > 0:14:59..is add our beetroot to this.
0:14:59 > 0:15:04Beetroot, it's the new trend. For me, it's the new ingredient.
0:15:05 > 0:15:08To cook the bleenies, melt some butter in a pan.
0:15:08 > 0:15:11You'll need a tablespoon of the batter for each one.
0:15:11 > 0:15:16Spoon it in and cook it until golden brown on either side.
0:15:16 > 0:15:19To be honest, I was going to do little oatcakes,
0:15:19 > 0:15:22but for a Yorkshireman to come to Scotland and cook oatcakes...
0:15:22 > 0:15:27I'll have more letters than washing the salmon in the river, to be honest!
0:15:27 > 0:15:30Look at those little bleenies. They're lovely little puffed-up little shapes!
0:15:31 > 0:15:37All I need to do now is slice the salmon thinly and I'm ready to start plating up.
0:15:39 > 0:15:41So you want a decent sort of portion.
0:15:41 > 0:15:45Remember we are north of Watford, you want a decent amount on the plate!
0:15:49 > 0:15:51It tastes so good!
0:15:51 > 0:15:52So simple to make.
0:15:55 > 0:16:00Then add a spoonful of my delicious beetroot dressing and a dollop of full-fat creme fraiche.
0:16:01 > 0:16:03Stack up your bleenies,
0:16:03 > 0:16:07and finish the dish with a garnish of shallots and cress.
0:16:08 > 0:16:10Not bad that, is it?
0:16:10 > 0:16:14My whisky-cured salmon which is absolutely delicious.
0:16:14 > 0:16:16There's more whisky gone into the dressing with the beetroot,
0:16:16 > 0:16:20creme fraiche, homemade bleenies, and some green stuff.
0:16:22 > 0:16:26Whisky is the landscape of East Scotland distilled in a bottle.
0:16:26 > 0:16:30A great example of how generations of canny Scots
0:16:30 > 0:16:32have taken the best this terrain has to offer
0:16:32 > 0:16:36and transformed it into a world-class ingredient.
0:16:44 > 0:16:46And from the wilds of whisky country,
0:16:46 > 0:16:49I'm heading south down into the Strathmore Valley,
0:16:49 > 0:16:52the heart of Scotland's fruit-growing region.
0:16:54 > 0:16:56It's often known as the garden of Scotland
0:16:56 > 0:16:59or the polytunnel palace of Scotland.
0:17:01 > 0:17:06The climate and the soil of this area are the perfect match for growing soft fruit.
0:17:08 > 0:17:12Strawberries, blueberries, blackberries,
0:17:12 > 0:17:15and my favourite ingredient, raspberries.
0:17:20 > 0:17:25These juicy little beauties are widely regarded as the national fruit of Scotland.
0:17:25 > 0:17:31And those grown around the town of Blairgowrie are prized the world over for their size and flavour.
0:17:31 > 0:17:36Peter Thomson owns one of the largest farms in the area.
0:17:36 > 0:17:41They started growing raspberries in Blairgowrie over 120 years ago
0:17:41 > 0:17:43and it's kept going since.
0:17:43 > 0:17:46I think it was my great-grandfather that started growing them.
0:17:46 > 0:17:49- Yes.- We like to call it the berry capital of the world.
0:17:49 > 0:17:52The history of the raspberry is a bit murky.
0:17:52 > 0:17:54It probably originated in Asia,
0:17:54 > 0:17:56was almost certainly eaten by cavemen
0:17:56 > 0:18:00and is thought to have arrived in England in the 1600s.
0:18:00 > 0:18:04What's definite is the majority of raspberries found in the UK today
0:18:04 > 0:18:06are grown here in East Scotland.
0:18:07 > 0:18:12Blairgowrie's just wonderful for growing raspberries because of the climate.
0:18:13 > 0:18:18Raspberries need constant cool temperature and plenty of sunshine to thrive.
0:18:19 > 0:18:23This area lies so far north that summer temperatures never get high,
0:18:23 > 0:18:28but in winter the warming Gulf Stream prevents them from dropping too low.
0:18:29 > 0:18:31It's also the sunniest part of Scotland,
0:18:31 > 0:18:37so the fruit gets extra hours of gentle sunshine to ripen slowly and fully on the vine.
0:18:38 > 0:18:42The end result - big, succulent raspberries.
0:18:43 > 0:18:45They've got a wonderful flavour.
0:18:47 > 0:18:51You just have to go straight back and eat another, they're so good.
0:18:53 > 0:18:56I think I probably eat half a kilo every day during the season,
0:18:56 > 0:18:59so over 100 days that's a lot of raspberries.
0:19:01 > 0:19:02It's a good job!
0:19:02 > 0:19:05I better get in there before Peter eats them all!
0:19:05 > 0:19:08- Hello, Peter. Good to see you. - Good morning.
0:19:08 > 0:19:11- They're looking great!- Yes, the raspberries are at perfection.
0:19:11 > 0:19:16- Look at these! - They're such a wonderful fruit. They're really healthy for you.
0:19:16 > 0:19:17They're about as healthy a fruit as you can eat.
0:19:17 > 0:19:21Now, flying over here, literally there's polytunnels everywhere.
0:19:21 > 0:19:23The main reason for the polytunnel is to keep the rain off,
0:19:23 > 0:19:28because that lets mould into the raspberries, and so we can spray a lot less,
0:19:28 > 0:19:30and they'll just be in much better condition.
0:19:30 > 0:19:35Why Scotland and raspberries, then? Because you've got a mixture of sun, rain... Is this perfect for it?
0:19:35 > 0:19:37It is, yes. We think so.
0:19:37 > 0:19:41Raspberries need a compromise. They need some light and enough warmth,
0:19:41 > 0:19:45but they don't need to much warmth, and they need some rain but not too much rain.
0:19:45 > 0:19:47So if you go to the West Coast of Scotland,
0:19:47 > 0:19:50it was always too wet to grow them there.
0:19:50 > 0:19:53If you go to the South of England, it's really too hot.
0:19:53 > 0:19:57Tell me about it! Because the raspberry plants that I grow are not this sort of size as well!
0:19:57 > 0:20:00The main thing that raspberries really like is the soil around here.
0:20:00 > 0:20:06The slightly acidic soil of the East Lowlands provides ideal conditions for the raspberries to thrive.
0:20:06 > 0:20:09This area in particular is prime berry-growing territory,
0:20:09 > 0:20:13because back in the 1700s local monks drained the peat bogs
0:20:13 > 0:20:16to create fertile dry land.
0:20:16 > 0:20:18And there's nothing raspberries like better!
0:20:19 > 0:20:21- Scottish raspberries really stand apart.- Mm-hm.
0:20:21 > 0:20:24- Size and flavour. - And the flavour, yes.
0:20:24 > 0:20:28Well, I think the flavour is the one that we really do perfectly, wonderful to eat.
0:20:28 > 0:20:32Now, when I was a kid, it used to be sort of two for me, one for the pot. Is that right?
0:20:32 > 0:20:37Yes, well, if you picked them all day, you might get just a bit full,
0:20:37 > 0:20:40not fed up of them, but a bit full, so you can't eat any more.
0:20:40 > 0:20:43- How do you eat yours, then?- Well, I eat a lot just in the fields.
0:20:43 > 0:20:45I've got to go round testing them, you know, so...
0:20:45 > 0:20:48- You've got a hard life, haven't you? - I've got a hard life.
0:20:48 > 0:20:52- And I also eat them on my porridge in the morning.- Do you?
0:20:52 > 0:20:53They're beautiful just added to the porridge.
0:20:53 > 0:20:57- Typically Scottish breakfast. - Yes, that does sound very Scottish, doesn't it?
0:20:57 > 0:20:59Well, you can't beat these. Just look at that!
0:20:59 > 0:21:02Just a massive fresh raspberry picked off the vine.
0:21:03 > 0:21:04One for me. We'll keep going.
0:21:08 > 0:21:12Delicious. These really are world-prize raspberries,
0:21:12 > 0:21:16bursting with an intense juicy flavour.
0:21:16 > 0:21:22Now, if it was down to me, I would just basically serve a bowl of these with a scoop of ice cream
0:21:22 > 0:21:24and then go down the pub!
0:21:24 > 0:21:27But the team here said, "You've got to do something a little more elaborate."
0:21:27 > 0:21:29So I found the perfect compromise.
0:21:29 > 0:21:34I'm going to make a cream pannacotta with freshly picked Scottish raspberries,
0:21:34 > 0:21:37miniature sugared doughnuts and a raspberry sauce.
0:21:40 > 0:21:44First of all we've got 500 grams of strong bread flour.
0:21:44 > 0:21:45It's really important that you use strong flour for this.
0:21:45 > 0:21:47And then we add some sugar.
0:21:49 > 0:21:50A little pinch of salt.
0:21:51 > 0:21:56We need two packs of this dried yeast.
0:21:56 > 0:21:58You can of course use fresh yeast.
0:22:00 > 0:22:02Some water, not too much at first.
0:22:02 > 0:22:04Some butter.
0:22:06 > 0:22:08And then two eggs...
0:22:10 > 0:22:12Mix it by hand and then add the milk...
0:22:14 > 0:22:17..so you can mix in all that butter.
0:22:17 > 0:22:21This is what we call an enriched yeast dough.
0:22:21 > 0:22:23The first thing you do when you mix it all together...
0:22:23 > 0:22:25put it on to a surface...
0:22:25 > 0:22:29and you can see the texture's very different to sort of a bread dough.
0:22:29 > 0:22:32It's used for sort of cinnamon buns, Danish pastries...
0:22:32 > 0:22:34it's exactly the same dough as that.
0:22:35 > 0:22:38Don't be put off. Homemade doughnuts are really easy to make
0:22:38 > 0:22:40and there's nothing nicer.
0:22:41 > 0:22:44Give the dough as good kneed for about two minutes,
0:22:44 > 0:22:48and then set it to one side to rest and double in size.
0:22:48 > 0:22:51At room temperature, this normally takes about an hour,
0:22:51 > 0:22:53but today there's be no messing.
0:22:53 > 0:22:57Underneath this polytunnel, this will happen quite quickly, to be honest.
0:22:57 > 0:22:59We'll just cover this over with a cloth,
0:22:59 > 0:23:01and then turn our attention to the sauce.
0:23:01 > 0:23:04Now, I'm just going to take the fresh raspberries like this.
0:23:05 > 0:23:08I'm going to pass them through a sieve.
0:23:08 > 0:23:09Now, you can put these in a blender.
0:23:11 > 0:23:14You just want to get all the nice, fresh flavour.
0:23:15 > 0:23:17Ideally using a better sieve than what I've got.
0:23:19 > 0:23:22This thing is so prehistoric it should be on the Antiques Roadshow.
0:23:24 > 0:23:29You press the raspberries through the sieve to get rid of the seeds,
0:23:29 > 0:23:32but you get this lovely juice.
0:23:33 > 0:23:35And then that is what we're looking for.
0:23:38 > 0:23:42100% flavour. No sugar, no lemon, nothing.
0:23:42 > 0:23:44It's just the flavour of the raspberries.
0:23:44 > 0:23:48And then to make our pannacotta, you wouldn't believe how easy it is.
0:23:48 > 0:23:49We need some gelatine.
0:23:49 > 0:23:55Now, what we're going to do is put it in cold water to soften first of all.
0:23:55 > 0:23:56And then we can warm our cream.
0:23:56 > 0:23:58This is just 100% double cream.
0:24:00 > 0:24:01In here.
0:24:02 > 0:24:04I'm going to add some sugar.
0:24:06 > 0:24:09You can flavour this with whatever you want.
0:24:09 > 0:24:12A little bit of vanilla, some raspberries...
0:24:12 > 0:24:13vodka, gin...
0:24:14 > 0:24:17You could even put a little bit of whisky, if you wanted to.
0:24:17 > 0:24:19Whatever floats your boat, really.
0:24:19 > 0:24:21You don't really want to boil it, just to warm it.
0:24:22 > 0:24:25Next, add the softened gelatine and mix it in until it dissolves.
0:24:26 > 0:24:29Then add the remainder of the cream.
0:24:32 > 0:24:34And that's it.
0:24:34 > 0:24:38That's kind of pannacotta done, you won't believe how easy it is.
0:24:38 > 0:24:42Get the little moulds here, and we can fill this.
0:24:43 > 0:24:45Like that...fill the other one.
0:24:47 > 0:24:48Nice and full.
0:24:48 > 0:24:53And then just finish this with some of these fresh raspberries.
0:24:53 > 0:24:56Just put three or four in each one.
0:24:57 > 0:25:02So when you cut into it, that way you get some nice raspberries.
0:25:04 > 0:25:08Now, in the magic of television, this is now going to go into the fridge...
0:25:10 > 0:25:12I don't know where it is, but it's going to go into a fridge.
0:25:13 > 0:25:15Finally, we need to finish our doughnuts.
0:25:15 > 0:25:18Slice the dough and roll it into a sausage.
0:25:19 > 0:25:23And then cut into small pieces and mould into little balls.
0:25:27 > 0:25:29It's proper hot here, I cannot tell you.
0:25:30 > 0:25:33There's stuff flying around here that I've never seen before.
0:25:33 > 0:25:35BUZZING
0:25:35 > 0:25:37Look! That one. It's like Jurassic Park!
0:25:39 > 0:25:43Once you've made enough doughnuts, scoop them up and drop them into a pan of hot oil.
0:25:43 > 0:25:47Deep-fat fry for three to four minutes, until golden brown.
0:25:49 > 0:25:52I was actually fortunate enough a couple of years ago
0:25:52 > 0:25:56to visit one of the oldest doughnut shops in America, quite a fascinating place,
0:25:56 > 0:25:59but what even more fascinating was the family that owned it.
0:26:00 > 0:26:06There was about six of them, and I think they had about one tooth shared between all six of them.
0:26:07 > 0:26:08Because of this!
0:26:09 > 0:26:11I think they lived on them all the time.
0:26:11 > 0:26:13Doughnuts, they are fantastic, I have to say.
0:26:14 > 0:26:16We can lift these out now.
0:26:18 > 0:26:20These are about ready.
0:26:25 > 0:26:29When they come out of the oil, just a little bit of kitchen paper and then grab some sugar.
0:26:29 > 0:26:32This is where you can put the cinnamon on the sugar, anything like that,
0:26:32 > 0:26:36nutmeg if you wanted to, but just some sugar while they're still warm...
0:26:37 > 0:26:40..sort of roll them around in the sugar.
0:26:42 > 0:26:48There's something about warm doughnuts that I just can't resist really, but...
0:26:56 > 0:26:58They're great!
0:26:59 > 0:27:00They're hot!
0:27:02 > 0:27:04Right, the pannacottas are out the fridge...
0:27:07 > 0:27:09These fellows over here.
0:27:09 > 0:27:10Now, ideally, you want some hot water,
0:27:10 > 0:27:14but in this heat the warmth of your hands should be enough.
0:27:15 > 0:27:18To plate up, simply turn out your pannacotta,
0:27:18 > 0:27:20drizzle on your sauce
0:27:20 > 0:27:24and add the delicious miniature sugared doughnuts.
0:27:26 > 0:27:28I'm going to grab some of these fantastic raspberries.
0:27:28 > 0:27:33This is really the key to this recipe, and this is what makes this area so special.
0:27:33 > 0:27:37There's no other place in the world, I don't think, that produces raspberries this good.
0:27:37 > 0:27:40They really are just terrific.
0:27:41 > 0:27:45As a final touch to complement the creaminess of the pannacotta,
0:27:45 > 0:27:47add a few leaves of mint.
0:27:56 > 0:27:58That is really delicious.
0:27:58 > 0:28:01And also the doughnuts are not bad either!
0:28:02 > 0:28:06The Scottish raspberry, a world-class fruit,
0:28:06 > 0:28:10whose quality is down to the distinct environment in which it grows.
0:28:11 > 0:28:14A classic example of the feast of wonderful food
0:28:14 > 0:28:17the varied landscape of the British Isles puts on our table.
0:28:18 > 0:28:20Some serious bugs in here!
0:28:25 > 0:28:29Join me next time when I'll be showing you how to find and cook
0:28:29 > 0:28:32more of what this amazing land has to offer.
0:28:38 > 0:28:42Subtitles by Red Bee Media Ltd