0:00:06 > 0:00:08Two of my passions are flying and food.
0:00:10 > 0:00:13And it's from up here you really get to appreciate the unique landscape
0:00:13 > 0:00:17that produces the food that I love to cook.
0:00:27 > 0:00:29So, I'm taking to the skies,
0:00:29 > 0:00:33to show you how this land has influenced our larders.
0:00:38 > 0:00:42On my journey round the UK, I'm going to be meeting the people
0:00:42 > 0:00:45who work this ever-changing landscape.
0:00:45 > 0:00:47And revealing how this terrain has served up
0:00:47 > 0:00:51some of the country's best regional ingredients.
0:00:52 > 0:00:53I think this is so good.
0:00:55 > 0:00:58And I'll be sharing some great recipes that showcase
0:00:58 > 0:01:02this amazing land that puts such wonderful food on our tables.
0:01:03 > 0:01:05Today, I'm heading to the south coast.
0:01:05 > 0:01:07ENGINE ROARS
0:01:27 > 0:01:31The south coast is a beautiful and varied landscape.
0:01:36 > 0:01:39With low rainfall and more sunshine than the rest of the British Isles,
0:01:39 > 0:01:43this area is my Mediterranean.
0:01:43 > 0:01:46And what's amazing is that the climate and landscape
0:01:46 > 0:01:51produces some incredible food that rival what's found on the Continent.
0:01:53 > 0:01:56Springs at the foot of the rolling chalk downs provide
0:01:56 > 0:02:00the ideal environment to grow peppery watercress.
0:02:00 > 0:02:03Clear rivers cutting through the lush plains
0:02:03 > 0:02:06are the perfect place to find delicious trout.
0:02:08 > 0:02:11And the nutrient-rich sea is home to some of the finest seafood.
0:02:13 > 0:02:15Including Poole Bay mackerel and Lyme Bay scallops.
0:02:20 > 0:02:22The first ingredient I'm here to discover,
0:02:22 > 0:02:25you'd be more likely to associate with Italy.
0:02:27 > 0:02:30I'm heading inland to see if I can track it down.
0:02:36 > 0:02:40Hampshire is Britain's most heavily-wooded region,
0:02:40 > 0:02:45with more than 20% of the county covered in woodland.
0:02:45 > 0:02:49And it's home to a real foodie gem, the truffle.
0:02:51 > 0:02:54A truffle is a fungus.
0:02:54 > 0:02:57They grow in well-drained soil alongside the tree roots
0:02:57 > 0:03:00in areas with little undergrowth.
0:03:00 > 0:03:02They are notoriously difficult to find.
0:03:05 > 0:03:08But one woman who's learned to read the woodland
0:03:08 > 0:03:11and to extract this culinary treasure from it is Marion Dean.
0:03:14 > 0:03:18Think of the truffle as the best condiment
0:03:18 > 0:03:22Mother Nature ever invented, and you're there.
0:03:24 > 0:03:26But she'd never be able to find a truffle
0:03:26 > 0:03:29without the help of her trusty hound, Mufti.
0:03:30 > 0:03:35His acute sense of smell can easily detect the fungus's pungent aroma.
0:03:38 > 0:03:41Dogs are so good at snuffling out these black diamonds
0:03:41 > 0:03:46that Marion has dedicated her life to running a truffle hunting school.
0:03:47 > 0:03:53All you need is any breed of dog that is biddable and eager to please,
0:03:53 > 0:03:56and we can turn it into a truffle hound.
0:03:58 > 0:04:02I've arranged to meet Marion in a secret wooded location
0:04:02 > 0:04:05in the south coast countryside.
0:04:05 > 0:04:09I think she's got her work cut out, because I've brought my dog with me.
0:04:09 > 0:04:13This is Fudge, he's 10 years old, he is an English Clumber Spaniel.
0:04:13 > 0:04:16And the only truffle that he knows is probably coated in chocolate.
0:04:16 > 0:04:18Now, some people love truffles.
0:04:18 > 0:04:20Some people hate it, mainly because of the strength of flavour.
0:04:20 > 0:04:24And, of course, classically, they're from France or Italy.
0:04:24 > 0:04:27But, here, in the UK, they're grown all over
0:04:27 > 0:04:31in woodlands just like this. And this area is extra special.
0:04:32 > 0:04:36Somewhere in here, hopefully, we should be able to find one.
0:04:36 > 0:04:37Fudge!
0:04:40 > 0:04:44The odds are stacked in our favour, as this is a beech wood.
0:04:44 > 0:04:49And beech trees are the most generous truffle hosts in the UK.
0:04:49 > 0:04:51If the woodlands are well-managed,
0:04:51 > 0:04:55they should provide just enough light and have little undergrowth,
0:04:55 > 0:04:59so the perfect environment for the truffle to grow.
0:04:59 > 0:05:02- Marion.- Hi, James. - Good to see you.
0:05:02 > 0:05:04- How are you? - Very well, thanks. And you?
0:05:04 > 0:05:08This is Fudge. He's 10 years old, Clumber Spaniel.
0:05:08 > 0:05:10- Good luck! - THEY LAUGH
0:05:10 > 0:05:15- That's all I've got to say! Because I think you might need it.- Right.
0:05:15 > 0:05:16How do you train him, then?
0:05:16 > 0:05:19The easiest way to train a novice dog
0:05:19 > 0:05:23is to let it watch an experienced dog.
0:05:23 > 0:05:28If we find a truffle, he sees Mufti being rewarded.
0:05:28 > 0:05:32- And then we ask him to join in.- OK. - Mufti! Come.
0:05:34 > 0:05:37Come on.
0:05:37 > 0:05:38Working.
0:05:38 > 0:05:40Truffles!
0:05:48 > 0:05:51Working. Truffle.
0:05:54 > 0:05:56Truffle.
0:06:03 > 0:06:06Decided to get up now, have you?
0:06:21 > 0:06:23So, what happens when she finds one?
0:06:23 > 0:06:27She's been taught to indicate by lying down.
0:06:27 > 0:06:30She's not allowed to dig the truffle up,
0:06:30 > 0:06:33and she's not allowed to eat the truffle up.
0:06:33 > 0:06:37- She leaves those jobs for me. - OK, then.
0:06:44 > 0:06:47Found one? Found one!
0:06:50 > 0:06:52- How good is that, look at that! - Wait.
0:06:52 > 0:06:56She's so excited. Wait.
0:06:56 > 0:07:01- Using very carefully the blunt end. - Right.
0:07:01 > 0:07:03Mufti, touch.
0:07:03 > 0:07:06- That's it.- Where?- That's it, there.
0:07:08 > 0:07:11- Feel it.- That's it.
0:07:11 > 0:07:13- It's a beechmast, keep going. - What's this?
0:07:16 > 0:07:19Clever!
0:07:19 > 0:07:21Clever! He's done it.
0:07:21 > 0:07:24- A tiny one. - It's a tiny one.
0:07:24 > 0:07:26- It's not quite big enough for lunch. - Right.
0:07:26 > 0:07:30It's not going to feed many people, that one, but it is a truffle.
0:07:30 > 0:07:33Look at that! A black truffle in Hampshire.
0:07:33 > 0:07:36Yes, look at that!
0:07:36 > 0:07:40Don't come in here and claim the glory. Not now.
0:07:41 > 0:07:43It may be only small,
0:07:43 > 0:07:47but, like Marion, I can appreciate its fine qualities.
0:07:47 > 0:07:53- The summer truffle is quite a delicate flavour.- Yep.
0:07:53 > 0:07:58It's a cross between condensed mushroom soup and hazelnuts.
0:07:58 > 0:08:00You're really selling it now, aren't you(?)
0:08:00 > 0:08:04Condensed mushroom soup? How do you use yours?
0:08:04 > 0:08:07I like them very simply.
0:08:07 > 0:08:12Sometimes potato mash with venison. I sell my soul for that.
0:08:12 > 0:08:15Is that simply venison with potato mash?
0:08:15 > 0:08:18This recipe I've got to cook next, look at that.
0:08:18 > 0:08:22I was thinking scrambled eggs and a few truffles on the top.
0:08:22 > 0:08:27We only found one. Unfortunately, Fudge just wasn't up to scratch.
0:08:28 > 0:08:32Luckily, Marion had a secret stash Mufti had already sniffed out.
0:08:34 > 0:08:36So, let the cooking commence.
0:08:36 > 0:08:40The rich flavour of forest truffle chicken
0:08:40 > 0:08:42embraces the essence of the woodland.
0:08:42 > 0:08:45Earthy and rustic, it's a simple, tasty dish
0:08:45 > 0:08:49which can be made at home.
0:08:49 > 0:08:52It is a classic combination of truffles, lardons, onions,
0:08:52 > 0:08:53mushrooms as well.
0:08:53 > 0:08:55So, basically, incorporate all this lot together.
0:08:55 > 0:08:58First thing I'm doing to do is portion our chicken.
0:08:58 > 0:09:00A chicken's kindly got four pieces of dark meat,
0:09:00 > 0:09:01four pieces of white meat.
0:09:01 > 0:09:05That's why it is supposed to serve four people.
0:09:05 > 0:09:08We're going to break this down to make it easier for our pot.
0:09:16 > 0:09:21You've got a plate full of meat.
0:09:21 > 0:09:26And, hopefully, an empty carcass that's great for stocks.
0:09:26 > 0:09:27However, this is the magic of TV.
0:09:27 > 0:09:30Look at that, it just disappears. It's brilliant, isn't it?
0:09:30 > 0:09:31I need to wash my hands.
0:09:31 > 0:09:35It's really important when handling raw chicken not to spread bacteria.
0:09:35 > 0:09:39And, to be honest, I don't want to poison the crew.
0:09:39 > 0:09:40I need to impart some colour on this,
0:09:40 > 0:09:44the colour is quite important. That's going to colour our stew.
0:09:44 > 0:09:45A little bit of oil in the pan.
0:09:45 > 0:09:48And then, basically, just put the chicken in.
0:09:55 > 0:10:00Then, while the chicken's frying, I'll pop in these lardons.
0:10:00 > 0:10:03Ensure that they're dry cured for the fullest flavour.
0:10:05 > 0:10:09This is definitely not a delicate dish. It hardly needs any prep.
0:10:09 > 0:10:13Just throw everything in to give it a hearty, rustic feel.
0:10:13 > 0:10:16Skin on. Bang, in!
0:10:17 > 0:10:20Once the spring onions, shallots, garlic,
0:10:20 > 0:10:24lardons and chicken have all browned, combine them.
0:10:27 > 0:10:31Just pan-frying these pieces of chicken in here. Looking good.
0:10:31 > 0:10:33This is really the taste of the forest.
0:10:33 > 0:10:36But the secret of this, really, is to make a simple little sauce.
0:10:36 > 0:10:38So we can take our mushrooms.
0:10:40 > 0:10:43In we go with our trompettes, girolles.
0:10:43 > 0:10:47You don't have to use these fancy mushrooms. Any variety will do.
0:10:47 > 0:10:50We cook this just with a little butter, of course.
0:10:52 > 0:10:54For about a couple of minutes.
0:10:56 > 0:11:00A little bit of Madeira in there. Flame it.
0:11:01 > 0:11:05Like that, just to burn off the excess alcohol.
0:11:05 > 0:11:06Some stock.
0:11:08 > 0:11:10And then, some cream.
0:11:12 > 0:11:15You almost just want to eat it as it is. And then, tarragon.
0:11:15 > 0:11:18Tarragon's quite a strong herb,
0:11:18 > 0:11:23but one that goes really well with chicken and mushrooms and truffle.
0:11:23 > 0:11:24Salt and pepper.
0:11:30 > 0:11:34And then what we need to do is pour the whole lot onto our chicken.
0:11:39 > 0:11:43We're just going to gently simmer this for about 15 to 20 minutes,
0:11:43 > 0:11:45just to cook the chicken.
0:11:47 > 0:11:50The most important ingredient is the truffle.
0:11:50 > 0:11:53Taking on the character of its surroundings,
0:11:53 > 0:11:56it's this little gem which really adds to the woodland taste.
0:11:58 > 0:12:00Their flavour is so unique and delicate,
0:12:00 > 0:12:03you need to savour it in its purest form.
0:12:03 > 0:12:05So I'm going to use it as a garnish.
0:12:09 > 0:12:10If you find one of these truffles,
0:12:10 > 0:12:12you've got to know how to prepare it.
0:12:12 > 0:12:14What I use is a little bit of cold water.
0:12:14 > 0:12:16I learned this trick in France.
0:12:16 > 0:12:21Also in France, I got one of these little truffle brushes and knives.
0:12:21 > 0:12:26Basically, get rid of the major part of the soil, first of all,
0:12:26 > 0:12:30That's the key to this. Then, lose the knife.
0:12:30 > 0:12:35You basically just brush off the dirt. You can see that.
0:12:35 > 0:12:37It's a bit like gold, I suppose, really.
0:12:37 > 0:12:41You get rid of the dirt and you end up with this treasure underneath
0:12:41 > 0:12:47which is so highly prized by chefs and people around the world.
0:12:47 > 0:12:49Look at that.
0:12:49 > 0:12:53You cannot tell me that that is not good.
0:12:53 > 0:12:57But really, the key to this is what's hidden inside.
0:12:57 > 0:13:00And the smell you get.
0:13:00 > 0:13:02Now, this is a summer truffle.
0:13:02 > 0:13:05Look at the texture of that.
0:13:05 > 0:13:09It smells delicious. I know it's going to taste delicious.
0:13:09 > 0:13:12Because our stew is ready.
0:13:12 > 0:13:13Just bring this across.
0:13:13 > 0:13:18This has been cooking for about 20 minutes just on a gentle simmer.
0:13:18 > 0:13:20If you want to cook this in the oven,
0:13:20 > 0:13:23cook it for the same amount of time as well.
0:13:25 > 0:13:29So, you've got the bit of the white meat and a bit of the dark meat.
0:13:29 > 0:13:34And then, of course, you've got this fantastic sauce to serve with it.
0:13:34 > 0:13:36With all these lovely mushrooms.
0:13:40 > 0:13:44This is not fancy. This is really the taste of the surroundings.
0:13:46 > 0:13:49The magic is the truffle in the end.
0:13:52 > 0:13:55Now, normally, as a chef, I would have stopped.
0:13:55 > 0:13:57But I'm going to keep going...
0:14:00 > 0:14:02..and just put more of this on.
0:14:04 > 0:14:07A tribute to these ancient forests.
0:14:07 > 0:14:11This casserole is easy to make, yet a delicious feast.
0:14:13 > 0:14:16And to think you can actually find nature's black diamonds
0:14:16 > 0:14:18hiding right here.
0:14:18 > 0:14:20This is what it's all about.
0:14:20 > 0:14:26Rustic cooking with fresh, English summer truffles.
0:14:28 > 0:14:29Does life get any better?
0:14:33 > 0:14:35I don't think it does, to be honest.
0:14:46 > 0:14:47ENGINE ROARS
0:14:53 > 0:14:55And from the forests of the south coast,
0:14:55 > 0:14:59over the sea to the bountiful Isle of Wight.
0:15:08 > 0:15:12Its chalky landscape is similar to the mainland.
0:15:12 > 0:15:14But there's one thing that sets it apart.
0:15:18 > 0:15:20Because it's further south,
0:15:20 > 0:15:22it's sunnier than anywhere else in the UK.
0:15:24 > 0:15:27Making it a unique and generous growing environment.
0:15:30 > 0:15:33With its Mediterranean climate and fresh, tasty produce,
0:15:33 > 0:15:37this island is like a tiny piece of Italy.
0:15:37 > 0:15:40It's thought that the Normans had vineyards here.
0:15:40 > 0:15:45Today, it's one of the main garlic producers of the UK.
0:15:47 > 0:15:52The soil here is so fertile, it's been farmed for around 2,000 years.
0:15:55 > 0:15:5712 varieties of garlic are grown here.
0:16:02 > 0:16:06Benefiting from the chalky land and the huge amounts of sunshine.
0:16:06 > 0:16:09The garlic is beyond measure and packs such a punch,
0:16:09 > 0:16:13it's even exported to France.
0:16:13 > 0:16:17But I'm here to find out why this beautiful and warm isle has become
0:16:17 > 0:16:21one of Britain's best producers of one of my favourite ingredients.
0:16:37 > 0:16:40You can't help but notice, as you fly over this valley,
0:16:40 > 0:16:42the sheer number of greenhouses.
0:16:45 > 0:16:48Every one is packed to the rafters with tomatoes.
0:16:50 > 0:16:54And what a strange and beautiful sight it makes.
0:16:59 > 0:17:01Here, on the Isle of Wight,
0:17:01 > 0:17:04over half of the UK's organic tomatoes are grown.
0:17:10 > 0:17:13Paul Howlett is an agronomist.
0:17:13 > 0:17:16In simple terms, an expert in soil and crops.
0:17:19 > 0:17:21And tomatoes are his thing.
0:17:35 > 0:17:39So, we're growing many different types and sizes of tomato.
0:17:39 > 0:17:42Right from these cherry tomatoes,
0:17:42 > 0:17:44baby plum tomatoes,
0:17:44 > 0:17:47right up to the large beef tomatoes.
0:17:47 > 0:17:50Every type of tomato you can think of, we're producing here.
0:17:54 > 0:17:58Paul's passion for these plump, juicy fruit means, each year,
0:17:58 > 0:18:01he and his team taste test hundreds of varieties
0:18:01 > 0:18:04and choose the most delicious to bring to our tables.
0:18:06 > 0:18:09So, this is the ideal place for me to find
0:18:09 > 0:18:12gorgeous varieties for my recipe.
0:18:12 > 0:18:13There's nothing that looks like it,
0:18:13 > 0:18:15there's certainly nothing that tastes like it.
0:18:15 > 0:18:19Because the humble British tomato, in my opinion,
0:18:19 > 0:18:22is one of the best ingredients that's produced here.
0:18:22 > 0:18:24And it's one ingredient that really started my love of food.
0:18:24 > 0:18:27My granddad used to have a great allotment plot
0:18:27 > 0:18:30at the bottom of his garden with a brilliant greenhouse.
0:18:30 > 0:18:34And, when I first bought my house, I actually planted fresh tomatoes
0:18:34 > 0:18:36in the greenhouse at the bottom of my garden,
0:18:36 > 0:18:38to remind me of my grandad.
0:18:38 > 0:18:41And, to be honest, there's nothing else that tastes like it.
0:18:41 > 0:18:43Delicious.
0:18:45 > 0:18:48- How are you doing, Paul?- Hi, James. - Good to see you. This is impressive.
0:18:48 > 0:18:51- Thank you.- You obviously knew I was coming!- Yeah!
0:18:51 > 0:18:53So, why the Isle of Wight, then?
0:18:53 > 0:18:55The main reason we are based here on the Isle of Wight
0:18:55 > 0:18:58is because of the microclimate and the sunshine levels we get.
0:18:58 > 0:19:01It's surrounded by water so, in the summer, it's a little bit cooler.
0:19:01 > 0:19:04In the winter, it's a little bit warmer. What happens?
0:19:04 > 0:19:08- The sun hits the water... - Bounces off, then comes back down.
0:19:08 > 0:19:11We get more sunshine than most of the UK, here on the islands.
0:19:11 > 0:19:14So it's supposed to be warmer here than anywhere else in the UK.
0:19:14 > 0:19:16Not necessarily warmer, but more sunshine.
0:19:16 > 0:19:20So, it's the sunshine that puts the flavour in our tomatoes.
0:19:24 > 0:19:27Every year, this island gets almost two weeks more sunshine
0:19:27 > 0:19:29than the mainland.
0:19:30 > 0:19:34So, the combination of the strong sunlight reflecting off the water
0:19:34 > 0:19:36and the sheltered valley position
0:19:36 > 0:19:39makes this the ideal location for growing tomatoes.
0:19:47 > 0:19:50- What are we going to try first of all?- We can try the beef tomatoes.
0:19:50 > 0:19:53These are a very nice flavoured beef tomato.
0:19:53 > 0:19:56- What would you do with these? - You could have them in a salad.
0:19:56 > 0:19:58Or you can put them in a burger.
0:19:58 > 0:20:02Burger? I knew you were going to say burger! Go on, then.
0:20:04 > 0:20:06Yeah, that's a burger, isn't it?
0:20:06 > 0:20:08- It's pretty good, though. - It is a burger, though.
0:20:08 > 0:20:11But you can cook with them, they are fantastic, these ones.
0:20:13 > 0:20:17'For me, the finest tomatoes should have a light, fresh flavour
0:20:17 > 0:20:19'and be like sunshine exploding in your mouth.'
0:20:21 > 0:20:23'That's exactly what I'm after.'
0:20:28 > 0:20:31This is really the king of the tinned tomatoes, this one.
0:20:31 > 0:20:34San Marzano tomatoes. Pizza toppings, that kind of stuff.
0:20:34 > 0:20:37All you just do is blitz it and just use that on your pizza. Done.
0:20:37 > 0:20:39Now, this is what we're talking about
0:20:39 > 0:20:42when we talk about sweetness in tomatoes, and sugars.
0:20:42 > 0:20:44These small ones are superb.
0:20:44 > 0:20:46This is a very sweet tomato.
0:20:46 > 0:20:49- I don't like these.- Kids love these.- But kids like them.
0:20:49 > 0:20:51You go to shows and the kids pick them up
0:20:51 > 0:20:53and just absolutely love them.
0:20:53 > 0:20:57- But kids like alphabet spaghetti and I don't get that.- People want sweet.
0:20:57 > 0:21:01Instead of eating sweets, eat tomatoes.
0:21:01 > 0:21:05Try this one. Not quite so sweet, got a bit more acid taste.
0:21:05 > 0:21:08- That's the one. - A bit more bite to it.
0:21:08 > 0:21:11These are the ones we see behind us, the Piccolo.
0:21:11 > 0:21:13These are the ones that are famous from the supermarkets.
0:21:13 > 0:21:16Would you recommend people buy them on the vine or loose like this?
0:21:16 > 0:21:19If it's still on the vine, it is still drawing
0:21:19 > 0:21:22a little bit of goodness out of that, out of the vine.
0:21:22 > 0:21:24But also, don't put them in the fridge.
0:21:24 > 0:21:26Put them out in a fruit bowl,
0:21:26 > 0:21:28the flavour is at its fullest at ambient temperature.
0:21:28 > 0:21:31'So now I've tasted them, it's time to pick some for my recipe.
0:21:31 > 0:21:34'And to be honest, I'm spoilt for choice here.
0:21:34 > 0:21:37'There's just so many different varieties.'
0:21:37 > 0:21:39I quite fancy one for cooking, so I thought,
0:21:39 > 0:21:42- shall we have one of these?- How about one of these orange ones?
0:21:42 > 0:21:43I'll have one of those as well.
0:21:45 > 0:21:48Right. And then, what about that Island Beauty?
0:21:48 > 0:21:49Yeah, that is fantastic.
0:21:51 > 0:21:54- That's pretty good. - That's what I'm talking about.
0:21:54 > 0:21:56I'm going to take that and that, all right?
0:21:56 > 0:22:00- And leave you to tender your plants. - OK.- All right. Cheers for that. Bye.
0:22:09 > 0:22:11'The fruit I'm about to use are straight off the vine,
0:22:11 > 0:22:15'so the freshest they can be, with the most intense taste.'
0:22:16 > 0:22:19'My barbecued stuffed tomatoes might be inspired by a French dish,
0:22:19 > 0:22:23'but they're a true celebration of the flavours of the Isle of Wight.'
0:22:26 > 0:22:28'Tomatoes and lamb are my main ingredients,
0:22:28 > 0:22:30'but I'm throwing in some locally grown garlic too,
0:22:30 > 0:22:34'for a Mediterranean dish that's full of summer sunshine.'
0:22:35 > 0:22:38To be honest, this is probably the most ridiculous thing
0:22:38 > 0:22:41I've ever cooked in my life, and a location.
0:22:41 > 0:22:44It's boiling outside, it's even hotter in here,
0:22:44 > 0:22:47they've even got the heating on, and I'm cooking on a barbecue.
0:22:47 > 0:22:49It's brilliant, isn't it?
0:22:49 > 0:22:51I thought I'd do these lovely beefsteak tomatoes.
0:22:51 > 0:22:53And this is the thing that sort of upsets me
0:22:53 > 0:22:56about watching gardening programmes. Because you've got the tomato.
0:22:56 > 0:22:59If they were looking at this on a gardening show,
0:22:59 > 0:23:02they would call this Inixius Paniatu III, or whatever it is.
0:23:02 > 0:23:05It's a beefsteak tomato.
0:23:05 > 0:23:07Call it that.
0:23:07 > 0:23:10So we're basically just going to hollow these out, really.
0:23:10 > 0:23:14This will create a nice little shell for our stuffing.
0:23:14 > 0:23:15I'm going to use everything,
0:23:15 > 0:23:18because I'm going to create a little sauce with this.
0:23:18 > 0:23:20Beefsteak ones are fantastic for this
0:23:20 > 0:23:24because they've got lots of juice in there that's going to create
0:23:24 > 0:23:28this lovely little sauce to go with it. So just hollow them out.
0:23:28 > 0:23:31Be careful not to puncture the sides, that is the key to this.
0:23:31 > 0:23:35The flavour of freshly picked tomatoes from the greenhouse
0:23:35 > 0:23:37is something really, really special.
0:23:37 > 0:23:40We've just got this lovely tomato mixture which we're going to
0:23:40 > 0:23:42turn into our sauce. Really empty it all out.
0:23:42 > 0:23:46And then for our filling, we'll keep this nice and simple.
0:23:46 > 0:23:49And this idea comes from a very fancy restaurant
0:23:49 > 0:23:52when I was working in France, and it contains lamb mince -
0:23:52 > 0:23:55you could use chicken mince, you could use pork mince,
0:23:55 > 0:23:57but lamb mince is really good for this.
0:23:57 > 0:23:59Little bit of breadcrumbs, some mushrooms here.
0:23:59 > 0:24:02These need to be really finely chopped button mushrooms.
0:24:02 > 0:24:05We got some garlic, this is, of course, famous garlic
0:24:05 > 0:24:06from the Isle of Wight.
0:24:06 > 0:24:09And then I've got some shallot and some tarragon.
0:24:09 > 0:24:12So I just need a little bit of diced shallot first of all.
0:24:17 > 0:24:20'This lamb filling will be mouthwatering.
0:24:20 > 0:24:23'The tarragon's intense flavour, a mixture of sweet aniseed
0:24:23 > 0:24:26'and mild vanilla, will blend perfectly
0:24:26 > 0:24:29'with the meatiness of the lamb and the sweetness of the tomatoes.'
0:24:34 > 0:24:37Like that. Going to mix this all together.
0:24:39 > 0:24:40Like that.
0:24:42 > 0:24:46We can grab a decent-sized piece of this and pop it inside each tomato.
0:24:47 > 0:24:50Do it quite loosely, you don't want to sort of over-pack it
0:24:50 > 0:24:53because as it cooks it is going to expand a little bit.
0:24:53 > 0:24:56If we pack it too tight, it will split the tomatoes.
0:25:05 > 0:25:09And then just put the lids on each one like that.
0:25:12 > 0:25:16Look at that. Just lovely. Little bit of oil over the top.
0:25:19 > 0:25:22And then we just cook these on the barbecue.
0:25:22 > 0:25:24You can do this, of course, in an oven at home.
0:25:26 > 0:25:29About 200 degrees centigrade, that's about gas mark seven,
0:25:29 > 0:25:32I suppose, something like that. For about ten to 15 minutes.
0:25:32 > 0:25:34On here, it'll probably take about the same.
0:25:36 > 0:25:38Which gives us enough time to make our sauce.
0:25:38 > 0:25:41I'm going to use these lovely little Island Beauties.
0:25:41 > 0:25:45And what I'm going to do with this is just cut them into chunks,
0:25:45 > 0:25:49really, throw the whole lot in, and just wilt this down, really.
0:25:49 > 0:25:53Cook it down with a little bit of oil, some garlic,
0:25:53 > 0:25:55you don't really need anything else.
0:25:58 > 0:26:01Some rapeseed oil.
0:26:01 > 0:26:04You could, of course, use a little bit of olive oil.
0:26:04 > 0:26:07Black pepper. Some salt.
0:26:08 > 0:26:12And then, not forgetting this lovely garlic
0:26:12 > 0:26:14in there as well.
0:26:14 > 0:26:17Those two ingredients just taste so good together.
0:26:17 > 0:26:20So we're going to cook this now for literally about ten minutes
0:26:20 > 0:26:22until our tomatoes are ready.
0:26:42 > 0:26:45This is it, really. That's the sauce. Done.
0:26:45 > 0:26:47It's kind of really not, I suppose, a sauce,
0:26:47 > 0:26:49because you've still got all the bits in,
0:26:49 > 0:26:50but I cannot understand chefs,
0:26:50 > 0:26:55when they get great ingredients like this, grown on our shores,
0:26:55 > 0:26:57to then take all the seeds out of it, all the skin off it.
0:27:00 > 0:27:03And three-quarters of the flavour. That's just delicious as it is.
0:27:03 > 0:27:04But what I'm going to use is
0:27:04 > 0:27:09just use this as a little base for this, really.
0:27:09 > 0:27:11Nothing poncey.
0:27:11 > 0:27:14Just fresh tomatoes, like that.
0:27:19 > 0:27:22Roasting the tomatoes intensifies their sweetness,
0:27:22 > 0:27:25and that complements the lamb beautifully.
0:27:25 > 0:27:27They were made for each other.
0:27:27 > 0:27:30And just ooze that Mediterranean sunshine.
0:27:33 > 0:27:37Stuffed tomatoes, it's kind of a dish that you don't get nowadays
0:27:37 > 0:27:40in restaurants, but in here, looks pretty good.
0:27:53 > 0:27:56Tomatoes and truffles sing of Italy.
0:27:56 > 0:28:01But amazingly, these exquisite ingredients are found right here
0:28:01 > 0:28:03on the fertile south coast of the UK.
0:28:06 > 0:28:10Their unique flavours are down to our incredible countryside
0:28:10 > 0:28:13and its diverse and awe-inspiring qualities.
0:28:16 > 0:28:19But they're just a fraction of the many edible delights
0:28:19 > 0:28:22that our green and pleasant land has to offer.
0:28:25 > 0:28:26Join me next time
0:28:26 > 0:28:30from another unique food-producing corner of Britain.
0:28:37 > 0:28:40Subtitles by Red Bee Media Ltd