0:00:05 > 0:00:08'My two passions are flying and food.'
0:00:10 > 0:00:14'And it's from up here you really get to appreciate
0:00:14 > 0:00:18'the unique landscape that produces the food that I love to cook.'
0:00:29 > 0:00:32So I'm taking to the skies to show you how this land
0:00:32 > 0:00:34has influenced our larders.
0:00:55 > 0:00:57'The Emerald Isle -
0:00:57 > 0:01:00'it might be the smallest country in the British Isles,
0:01:00 > 0:01:03'but Northern Ireland is not to be underestimated.'
0:01:04 > 0:01:07'It's a land of extremes -
0:01:07 > 0:01:10'from the towering granite of the Mountains of Mourne
0:01:10 > 0:01:13'to the vast expanse of our largest lake - Lough Neagh -
0:01:13 > 0:01:16'to the unique Giant's Causeway.'
0:01:19 > 0:01:21'This country has it all.'
0:01:21 > 0:01:25'It's where the craic is good and the food is even better.'
0:01:26 > 0:01:30'It boasts a wealth of ingredients in glorious abundance,
0:01:30 > 0:01:33'from the sea and from the land.'
0:01:36 > 0:01:40'The fertile Glens of Antrim are a legacy from ancient hill farmers
0:01:40 > 0:01:45'who cleared away boulders and spread seaweed onto the fields.'
0:01:45 > 0:01:48'They're now packed with award-winning potatoes.'
0:01:49 > 0:01:54'Ireland is famous around the world for its delicious potato dishes,
0:01:54 > 0:01:58'from the traditional Colcannon - creamy mashed potato with cabbage -
0:01:58 > 0:02:00'to a hearty potato pie.'
0:02:00 > 0:02:04'It's hard to find an Irishman who doesn't love his spuds.'
0:02:07 > 0:02:12'The beautiful calm waters of Lough Erne are a fisherman's dream,
0:02:12 > 0:02:16'naturally stocked with the great-tasting brown trout.'
0:02:16 > 0:02:20'And it's not by accident that the fertile grounds of County Armagh
0:02:20 > 0:02:25'are known as "the orchard of Ireland", with miles of apple trees,
0:02:25 > 0:02:28'perfect for sauces and cider.'
0:02:30 > 0:02:34'But it's to the east coast I'm heading first.'
0:02:36 > 0:02:40'At its narrowest, it's only 20 miles from the coast of Scotland.'
0:02:40 > 0:02:44'It's where the Atlantic Ocean's waters crash into the Irish Sea
0:02:44 > 0:02:49'and it's where some of our largest and fiercest crustaceans are found.'
0:02:49 > 0:02:53We're heading to find one of the most luxurious foods out there -
0:02:53 > 0:02:55lobster.
0:02:55 > 0:02:59Now, to understand about why lobster is so special around these parts,
0:02:59 > 0:03:03you've really got to understand about the weather
0:03:03 > 0:03:05and the sea.
0:03:05 > 0:03:09It produces some of the most unique seafood in the world
0:03:09 > 0:03:13and, in my mind, some of the best-tasting shellfish anywhere.
0:03:18 > 0:03:22'I'm meeting a man who catches some of the juiciest lobsters
0:03:22 > 0:03:24'to be found anywhere.'
0:03:24 > 0:03:26'Lobsterman Ernie Dunbar.'
0:03:27 > 0:03:32'The weather conditions on this coastline can be unpredictable,
0:03:32 > 0:03:35'but Ernie's been fishing these waters since he left school,
0:03:35 > 0:03:37'about 50 years ago,
0:03:37 > 0:03:41'so the theory is he shouldn't get lost out there.'
0:03:53 > 0:03:56I don't know where you'd get a job like it.
0:03:56 > 0:04:00Best job in the world. Best job in the world.
0:04:00 > 0:04:02It's a healthy job
0:04:02 > 0:04:06and you're your own boss, which helps a lot too.
0:04:06 > 0:04:10The only thing that annoys you is seagulls trying to steal your bait.
0:04:10 > 0:04:12that's the only thing that annoys you.
0:04:12 > 0:04:15'There's no doubt that these waters are full of shellfish.'
0:04:15 > 0:04:18'Ernie's greatest catch in a day was 42 lobsters.'
0:04:18 > 0:04:22'Sometimes, though, he can go home without a bite,
0:04:22 > 0:04:24'but not today.'
0:04:24 > 0:04:26This is a keeper.
0:04:26 > 0:04:29This is how I store them.
0:04:29 > 0:04:33They can't fight with each other when their claws are up in the air.
0:04:33 > 0:04:35'Ernie's relaying the pots,
0:04:35 > 0:04:40'which I'm hoping will be full by the time I hook up with him.'
0:04:40 > 0:04:42'Well, fingers crossed.'
0:04:42 > 0:04:45They're set in the best place I can think of,
0:04:45 > 0:04:48so hopefully, another day, I'll bring a good catch.
0:04:48 > 0:04:51That's why the job's so interesting.
0:04:51 > 0:04:53You never know what you'll get.
0:04:53 > 0:04:56It could be a good catch, it could be very little,
0:04:56 > 0:05:00but the challenge is you against the elements
0:05:00 > 0:05:02and to see if you can win through.
0:05:04 > 0:05:07- All right, Ernie?- All right, James? - Good to see you.
0:05:07 > 0:05:10- Nice to see you. Welcome aboard. - Thank you very much.
0:05:10 > 0:05:14'Let's hope we've got the luck of the Irish today.'
0:05:14 > 0:05:19'We're heading a mile outside the harbour, back to the pots.'
0:05:19 > 0:05:24'I'm hoping to net a couple of decent-sized lobsters to cook with.'
0:05:24 > 0:05:27- How many pots are on this run? - Seven.
0:05:27 > 0:05:29And how long's this been down for?
0:05:29 > 0:05:32Er, two days. 48 hours.
0:05:32 > 0:05:35Is that dependent on the weather, how long they're down for?
0:05:35 > 0:05:38No, we find that if you let them soak for an extra day,
0:05:38 > 0:05:41if we're fishing for lobster,
0:05:41 > 0:05:43the results are much better.
0:05:43 > 0:05:48'Wouldn't you know it - the first catch of the day and it looks good.'
0:05:48 > 0:05:51- There's a large lobster here. - Yeah, look at that.
0:05:51 > 0:05:55But when they're that big, they're usually females with eggs
0:05:55 > 0:05:57and they have to be put back.
0:05:57 > 0:06:00Some brown crab and some velvets.
0:06:00 > 0:06:03- So you get a real mix and match in these pots?- Oh, yes.
0:06:05 > 0:06:09This is a female lobster. I can tell right away.
0:06:09 > 0:06:12I don't know how many thousand eggs are there,
0:06:12 > 0:06:17but at a guess, the scientists reckon 200 could survive...
0:06:17 > 0:06:20- Right.- ..to go to be baby lobsters.
0:06:20 > 0:06:22I think I'll just pop her back...
0:06:22 > 0:06:25- Would you like to do it? - Yeah. Go on, then.
0:06:25 > 0:06:28She'll be happy either way, I think. Ready?
0:06:29 > 0:06:31Gone.
0:06:31 > 0:06:32You've got one at least!
0:06:33 > 0:06:36'And then Ernie's on a roll.'
0:06:36 > 0:06:39- Yeah, baby. - Yeah? You got one?
0:06:39 > 0:06:41Yeah, baby!
0:06:43 > 0:06:46- Hey!- We're not lucky again?
0:06:46 > 0:06:50We are lucky again. The luck of the Irish is happening.
0:06:50 > 0:06:52We're lucky in love.
0:06:52 > 0:06:54Yeah, baby. Oh, yeah. baby.
0:06:55 > 0:06:58He's happy now.
0:06:58 > 0:07:00Yeah, baby!
0:07:02 > 0:07:05- Deadliest catch. - The deadliest catch!
0:07:05 > 0:07:07Look at that, that's fantastic.
0:07:08 > 0:07:11- Is that a nice lobster? - Look at that.
0:07:12 > 0:07:16It's got its own knife and fork and there's two claws -
0:07:16 > 0:07:21one is used to hold the food, the other one is used to rip it apart
0:07:21 > 0:07:25and the bigger one really crushes and it'll do that with your fingers
0:07:25 > 0:07:28if you get them stuck in there.
0:07:28 > 0:07:31You don't want to go near this part.
0:07:31 > 0:07:34And nowhere near the tail bit because that can have you as well.
0:07:35 > 0:07:40'Heading back, I'm in two minds as to what to cook with this catch.'
0:07:41 > 0:07:44'Half of me thinks "Go traditional",
0:07:44 > 0:07:47'but the other half is edging towards something more exotic -
0:07:47 > 0:07:50'a Goan-inspired curry.'
0:07:50 > 0:07:52'I could cook this on the shore,
0:07:52 > 0:07:56'but why would I when I'm in the most beautiful surroundings
0:07:56 > 0:07:58'with Ernie's boat at my disposal?'
0:07:59 > 0:08:04First we need to prepare our lobster. This one's been cooked.
0:08:04 > 0:08:07About six minutes per pound for a cooked lobster
0:08:07 > 0:08:09and then we break it down.
0:08:09 > 0:08:14'Don't be put off eating this just because it comes with armour.'
0:08:14 > 0:08:17'You just hit it, pick out the bits of meat,
0:08:17 > 0:08:20'hit it a bit more
0:08:20 > 0:08:23'and keep going till you've got all the meat from it you can.'
0:08:23 > 0:08:27So we've got a decent amount out of these two lobsters here.
0:08:27 > 0:08:31I'm just going to chop this down into pieces.
0:08:31 > 0:08:35With a lobster curry, you don't want to overcook the lobster,
0:08:35 > 0:08:40so we're going to put this at the last minute to warm through.
0:08:40 > 0:08:44The secret of cooking a really good authentic Indian curry
0:08:44 > 0:08:46is plenty of onions.
0:08:48 > 0:08:52What you do need to do is cook them really well
0:08:52 > 0:08:56and it's one of the common mistakes when people try to make a curry
0:08:56 > 0:09:01is they don't get this base bit right and the start of it.
0:09:01 > 0:09:04So really colour these onions first of all
0:09:04 > 0:09:06before we do anything.
0:09:06 > 0:09:10So this is going to take about four or five minutes.
0:09:12 > 0:09:14'Looking at the landscape,
0:09:14 > 0:09:18'it's easy to see why lobsters like to call this place home.'
0:09:18 > 0:09:20'It's the perfect des res for them -
0:09:20 > 0:09:24'clear, shallow waters and well-protected reefs.'
0:09:24 > 0:09:27'Looks pretty good for us humans too.'
0:09:33 > 0:09:36Had enough of the view? Back onto the onions.
0:09:36 > 0:09:38These are nicely caramelised now.
0:09:38 > 0:09:42And for our spices, I've got a good mix and match here.
0:09:42 > 0:09:45This is ground cumin, we've got ground coriander,
0:09:45 > 0:09:48salt, garlic, little bit of chilli, some cinnamon
0:09:48 > 0:09:50and then two unusual ones -
0:09:50 > 0:09:54tamarind, which you can buy as a puree now, which is easier to use,
0:09:54 > 0:09:57and this one. It's unusual to get hold of,
0:09:57 > 0:10:00but you can buy it in Asian supermarkets nowadays.
0:10:00 > 0:10:04This is dried mango powder. It really is delicious.
0:10:04 > 0:10:07And we're going to add these spices to our onions now.
0:10:08 > 0:10:11'First in is the mango powder.'
0:10:11 > 0:10:14'Then the earthy flavour of the ground cumin,
0:10:14 > 0:10:17'followed by dried coriander.'
0:10:18 > 0:10:22'And then I like to add quite a lot of chopped garlic.'
0:10:22 > 0:10:25'A cinnamon stick, broken into the curry,
0:10:25 > 0:10:28'will add warmth and depth of flavour.'
0:10:28 > 0:10:31And also I've got this, which is fresh coconut,
0:10:31 > 0:10:34which we've just grated.
0:10:34 > 0:10:36It's not dried,
0:10:36 > 0:10:40it's so much better for this as an instant curry.
0:10:40 > 0:10:42This curry is very simple to make.
0:10:42 > 0:10:46You could use desiccated coconut, it just takes longer to cook.
0:10:46 > 0:10:49But some fresh grated coconut...
0:10:50 > 0:10:53..added to the mix as well.
0:10:54 > 0:10:56Little bit of chilli.
0:11:00 > 0:11:04I don't know why people spend ages getting the seeds out of the chilli.
0:11:04 > 0:11:09Some people don't use the seeds because they don't like it too hot -
0:11:09 > 0:11:12what's the point of putting chilli into a curry anyway?
0:11:12 > 0:11:14You throw the whole lot in.
0:11:17 > 0:11:19Coconut milk.
0:11:21 > 0:11:23PAN SIZZLES
0:11:28 > 0:11:31I'm just going to bring this to the boil
0:11:31 > 0:11:34and cook it for about two or three minutes.
0:11:34 > 0:11:36Next we've got our tamarind.
0:11:36 > 0:11:40Now, when you actually taste this in its raw state,...
0:11:42 > 0:11:46..it's actually, if I'm brutally honest, not that pleasant.
0:11:46 > 0:11:49But it goes really well with curries.
0:11:49 > 0:11:53We're going to add some of this tamarind in here.
0:11:53 > 0:11:55The reason I've added it at the end
0:11:55 > 0:11:59is you can keep adding just enough and then tasting it.
0:11:59 > 0:12:02If you think it needs a bit more, add more.
0:12:02 > 0:12:06But once it's in, you can never really take it out,
0:12:06 > 0:12:09so just add a little bit first.
0:12:10 > 0:12:12Think we'll have a little taste.
0:12:14 > 0:12:17Then you can add more if you need to.
0:12:18 > 0:12:22And now we can add our lobster to this.
0:12:26 > 0:12:28Mix this together.
0:12:28 > 0:12:31We just want to warm this lobster up.
0:12:32 > 0:12:36And then finally add some coriander.
0:12:39 > 0:12:41Just some freshly chopped coriander...
0:12:45 > 0:12:47..in there. Some salt and pepper.
0:12:52 > 0:12:55Good amount of seasoning with salt.
0:12:55 > 0:12:57That's the key to this.
0:12:58 > 0:13:00Then stir this around.
0:13:03 > 0:13:05And that's it, really.
0:13:06 > 0:13:10You don't really want anything else other than that.
0:13:10 > 0:13:13You can glam it up with rice and bits and pieces
0:13:13 > 0:13:17and I'm sure our director would like me to serve it with rice,
0:13:17 > 0:13:20but I'm on a boat! I've got one pan, one stove
0:13:20 > 0:13:23and lobster from 20 yards away.
0:13:24 > 0:13:26How good could it be?
0:13:27 > 0:13:31'I don't think with lobster this fresh you can really go wrong.'
0:13:31 > 0:13:35'But I'll let Ernie be the judge of that.'
0:13:35 > 0:13:37Come on, you've got to try it.
0:13:37 > 0:13:40You've been sat there, patiently watching this.
0:13:40 > 0:13:43- Thank you. - Tell me what you think.
0:13:43 > 0:13:46Lobster curry. Because I was unsure about what to do.
0:13:46 > 0:13:49- Beautiful. - Happy with that?- Really happy.
0:13:49 > 0:13:52- Have you had lobster curry before? - Never.
0:13:52 > 0:13:56- I'm not a curry person, but that is beautiful.- You'd buy that?
0:13:56 > 0:13:59I would buy that. If it wasn't too expensive!
0:13:59 > 0:14:02- If I supplied the lobster! - It's lobster!
0:14:02 > 0:14:05You supply it, I'll cook it for you.
0:14:09 > 0:14:13'I'm leaving the coast behind me now and heading inland
0:14:13 > 0:14:16'to some pretty challenging terrain.'
0:14:18 > 0:14:21We're heading to Antrim to find a unique breed of cattle
0:14:21 > 0:14:24that you've probably never heard of.
0:14:24 > 0:14:26Certainly probably never tasted.
0:14:26 > 0:14:30Because this area is so special for them.
0:14:30 > 0:14:32It's the Dexter cattle.
0:14:36 > 0:14:38'Bleak, but somehow beautiful,
0:14:38 > 0:14:42'these peaks of the Antrim hills are not fertile farming land.'
0:14:42 > 0:14:45'A tractor could not plough a furrow here
0:14:45 > 0:14:47'and no arable crops could survive.'
0:14:47 > 0:14:50'But the land's not going to waste,
0:14:50 > 0:14:54'as smart Irish farmers have made the most of this inhospitable land
0:14:54 > 0:14:57'to rear an amazing product.'
0:14:57 > 0:15:01'The coarse heather and tussocky grasses do serve a purpose -
0:15:01 > 0:15:06'fodder for this particularly petite and tasty breed of cattle.'
0:15:15 > 0:15:19'Mike Fraser has a herd of 160 Dexter cattle,
0:15:19 > 0:15:21'the smallest breed in Europe.'
0:15:21 > 0:15:26'But don't let their stature fool you - this lot can be pretty wild.'
0:15:27 > 0:15:31'Today he's bringing 50 of them down from the glen.'
0:15:32 > 0:15:34Come on! Come on!
0:15:38 > 0:15:39Come on!
0:15:39 > 0:15:42Come on, come on, that's it, girls!
0:15:42 > 0:15:44Come on, that's good girls!
0:15:45 > 0:15:48They were bred for the wilds of Ireland
0:15:48 > 0:15:51and this is the wilds of Ireland and the glens.
0:15:51 > 0:15:55And they actually... They will eat rougher forage.
0:15:55 > 0:15:57They will likely eat thistles.
0:15:59 > 0:16:02'Dexters only have little legs. At just over three feet tall,
0:16:02 > 0:16:05'they are to cattle what Shetland ponies are to horses.'
0:16:05 > 0:16:08'Apparently they're short so they can hide behind boulders
0:16:08 > 0:16:12'when the winds from the Atlantic come howling across the glen.'
0:16:12 > 0:16:16'But that, of course, could be just Irish blarney.'
0:16:18 > 0:16:21'Whilst Dexters have been bred to be small -
0:16:21 > 0:16:24'living on such nutrient-poor grass -
0:16:24 > 0:16:27'they were never going to grow into big, strapping cattle.'
0:16:29 > 0:16:33'And their little legs have to work really hard on these hills,
0:16:33 > 0:16:35'building up their muscles,
0:16:35 > 0:16:38'but making the flavour of their meat much gamier.'
0:16:41 > 0:16:43MOOING
0:16:44 > 0:16:47The meat differs a lot with these.
0:16:47 > 0:16:50Yes. Because they're a smaller cow, the meat...
0:16:50 > 0:16:54They more they're on the higher ground, the darker the meat becomes
0:16:54 > 0:16:58and the marbling in the meat is much tighter.
0:16:58 > 0:17:02So people like the Dexter now, it's becoming very prominent
0:17:02 > 0:17:04because of this tighter marbling.
0:17:04 > 0:17:07So which part, cooking wise?
0:17:07 > 0:17:11Shouldn't talk about this with this little fella behind!
0:17:11 > 0:17:13Close your ears, Monty!
0:17:13 > 0:17:16Well, personally, I like the rib-eye steak best.
0:17:16 > 0:17:18Isn't it tiny on these things?
0:17:18 > 0:17:22Yes, it is, but of course, if you own the cow, you get a thicker cut!
0:17:22 > 0:17:24A thicker piece!
0:17:26 > 0:17:29'This dish is a real taste of Ireland
0:17:29 > 0:17:32'and when you've got meat as special as this,
0:17:32 > 0:17:35'the key is to keep the recipe simple
0:17:35 > 0:17:38'so the beef is always the star of the show.'
0:17:39 > 0:17:42This is the fillet from a Dexter.
0:17:42 > 0:17:46Totally different to the fillet on a normal size standard beef.
0:17:46 > 0:17:49This is almost like a whole fillet of Dexter,
0:17:49 > 0:17:53but a whole fillet normally would be about that, so much smaller.
0:17:53 > 0:17:58I'm going to seal it on the barbecue and serve it with a garlic risotto.
0:17:58 > 0:18:01First, we'll get our risotto on the go.
0:18:01 > 0:18:04So I've got in here a mixture of butter, garlic and parsley.
0:18:04 > 0:18:09All you do is take softened butter and blend some parsley in it.
0:18:09 > 0:18:12This gives it a nice green colour to start off with.
0:18:12 > 0:18:15So a little bit of this butter in the pan.
0:18:15 > 0:18:18Then I'm going to fry off some shallots.
0:18:18 > 0:18:20Chop them quite fine
0:18:20 > 0:18:24because you're looking at 14, 15 minutes' cooking time.
0:18:24 > 0:18:26So make sure they're quite fine.
0:18:26 > 0:18:29Mix that together.
0:18:29 > 0:18:32In we go with the garlic. About a clove per portion.
0:18:32 > 0:18:35It seems quite a lot, but it's going to go really well
0:18:35 > 0:18:38with this fillet of beef.
0:18:39 > 0:18:43'Once the shallots and garlic are coated in the green butter,
0:18:43 > 0:18:46'add the risotto rice. I'm using Arborio.'
0:18:46 > 0:18:50'I love the flavour of white wine in this, so add a splash of that.'
0:18:50 > 0:18:54'And some chicken stock, which, whatever an Italian tells you,
0:18:54 > 0:18:57'doesn't have to be hot when you add it.'
0:18:57 > 0:19:00What we're going to do - we've got a hot barbecue here.
0:19:00 > 0:19:02Black pepper.
0:19:02 > 0:19:06Now, the flavour of Dexter is kind of unique, really.
0:19:06 > 0:19:09It's almost like a venisony, gamey texture
0:19:09 > 0:19:12and that's purely from what it's produced on.
0:19:12 > 0:19:15There's not a lot that's produced here
0:19:15 > 0:19:18and these cattle are so hardy, a bit like the sheep round here -
0:19:18 > 0:19:22there's not a lot that can survive this environment.
0:19:27 > 0:19:31I won't salt this till afterwards because it'll draw out the moisture,
0:19:31 > 0:19:34so with a fillet of this size,
0:19:34 > 0:19:37we can just cook straight on the barbecue.
0:19:38 > 0:19:43And with that, I thought I'd do some roasted shallots.
0:19:43 > 0:19:47You can roast these in their skins. Fantastic thing for a barbecue.
0:19:47 > 0:19:50You just take some banana shallots like this,
0:19:50 > 0:19:53just rub them with a little bit of olive oil
0:19:53 > 0:19:56and throw these on the barbecue as well.
0:19:56 > 0:20:00Now, fillet like this is going to take no more than about...
0:20:01 > 0:20:03..eight to ten minutes.
0:20:03 > 0:20:07And I'll cook this while you watch that.
0:20:09 > 0:20:12'In addition to the grass, the unique flavour of Dexter beef
0:20:12 > 0:20:16'is heightened by their lack of, well, height.'
0:20:16 > 0:20:18'Think about it and it makes sense.'
0:20:18 > 0:20:21'They have the same muscles and sinews as larger cattle,
0:20:21 > 0:20:24'but because it's all compacted in their little legs,
0:20:24 > 0:20:28'everything is intensified, including the flavour.'
0:20:31 > 0:20:34Contrary to my director - before she says anything,
0:20:34 > 0:20:37they are not burnt.
0:20:37 > 0:20:39Well, they are a little bit, but...
0:20:39 > 0:20:43Caramelised. It's a chef's way of talking about it.
0:20:44 > 0:20:47So you've got the risotto.
0:20:47 > 0:20:51What you need to do is add a little bit more stock to this.
0:20:51 > 0:20:54Just as the rice starts to absorb into it,
0:20:54 > 0:20:56a little bit more stock.
0:20:56 > 0:20:58Keep stirring it.
0:20:58 > 0:21:02'To offset the strong gamey flavour of the barbecued beef fillet,
0:21:02 > 0:21:04'I want a real creamy risotto,
0:21:04 > 0:21:07'so I'm adding Parmesan and mascarpone cheese,
0:21:07 > 0:21:10'some more parsley-and-garlic butter and chopped parsley.'
0:21:10 > 0:21:12'And keep stirring it.'
0:21:12 > 0:21:14Quick taste.
0:21:15 > 0:21:17Different fingers.
0:21:17 > 0:21:20Different fingers!
0:21:23 > 0:21:25I'm running out of fingers.
0:21:25 > 0:21:28That is delicious.
0:21:31 > 0:21:34And if we put the risotto like that on the plate...
0:21:35 > 0:21:38You've got this garlic-and-parsley risotto
0:21:38 > 0:21:42and then, of course, we've got this wonderful Dexter beef.
0:21:42 > 0:21:46It's kind of unknown, really, in a lot of parts still in the UK,
0:21:46 > 0:21:50but... it is fantastic.
0:21:50 > 0:21:54And what we're going to do is take our bit of beef
0:21:54 > 0:21:56on the top like that.
0:21:57 > 0:22:00And then not forgetting, of course,
0:22:00 > 0:22:04we've got our nice caramelised shallots.
0:22:05 > 0:22:08Which, if we lift these out...
0:22:10 > 0:22:13You see, there is method in my madness,
0:22:13 > 0:22:16because if you caramelise them nicely on the outside,
0:22:16 > 0:22:19when you lift them, you get a little petal.
0:22:19 > 0:22:22You can place those on there.
0:22:26 > 0:22:31My roast fillet of Dexter beef, on a barbecue,
0:22:31 > 0:22:33with a garlic-and-parsley risotto
0:22:33 > 0:22:35and burnt onions.
0:22:38 > 0:22:41'This is a very simple way of cooking a fillet of beef
0:22:41 > 0:22:43'on a throwaway barbecue.'
0:22:43 > 0:22:45'But when you've got meat this good,
0:22:45 > 0:22:50'with all the flavours of its surroundings, why complicate it?'
0:22:50 > 0:22:55The great thing about this Dexter beef is that it's not only tender,
0:22:55 > 0:22:58which is great cooked on a barbecue,
0:22:58 > 0:23:01but it's got a flavour all of its own.
0:23:01 > 0:23:04There's nothing else like it and I urge you -
0:23:04 > 0:23:08if you can get hold of it, try it. You won't be disappointed.
0:23:08 > 0:23:12As for the burnt onions - sorry, caramelised onions -
0:23:12 > 0:23:14they're pretty good.
0:23:16 > 0:23:18I like Ireland.