0:00:05 > 0:00:08Two of my passions are flying and food.
0:00:11 > 0:00:14And it's from up here you really get to appreciate
0:00:14 > 0:00:18the unique landscape that produces the food that I love to cook.
0:00:29 > 0:00:31So I'm taking to the skies
0:00:31 > 0:00:34to show you how this land has influenced our larders.
0:00:40 > 0:00:44On my journey around the UK, I'm going to be meeting the people
0:00:44 > 0:00:46who work this ever-changing landscape...
0:00:47 > 0:00:49..and revealing how this terrain has served up
0:00:49 > 0:00:53some of the country's best regional ingredients.
0:00:53 > 0:00:55It tastes so good!
0:00:56 > 0:00:59'And I'll be sharing some great recipes
0:00:59 > 0:01:02'that showcase this amazing land
0:01:02 > 0:01:05'that puts such wonderful food on our tables.'
0:01:09 > 0:01:12Today I'm heading to the West Country.
0:01:21 > 0:01:25The very southwest corner of Britain forms a foot
0:01:25 > 0:01:27sticking out into the Atlantic Ocean,
0:01:27 > 0:01:30where you can barely utter the word "food"
0:01:30 > 0:01:34without saying "fresh" and "local" in the same breath.
0:01:39 > 0:01:43The vast and often craggy expanses of Exmoor and Dartmoor
0:01:43 > 0:01:45are home to wild-grazing beefstock
0:01:45 > 0:01:49such as the lyrically named ruby-red cattle.
0:01:52 > 0:01:55The gentle, rolling, fertile soils of the Tamar Valley
0:01:55 > 0:01:58provide much of the country with soft summer fruits
0:01:58 > 0:02:01like raspberries and strawberries.
0:02:03 > 0:02:07And the majestic coastline that surrounds the area on three sides
0:02:07 > 0:02:10gives such fresh fish
0:02:10 > 0:02:14that even plain old fish and chips can be a delicacy here.
0:02:20 > 0:02:23The first stop today on my food map of Britain
0:02:23 > 0:02:27is going to be right at the bottom left-hand corner of Devon.
0:02:34 > 0:02:39The southwest has to be the ultimate holiday destination in the UK.
0:02:39 > 0:02:43You can really see, as the southwest of England comes to a point...
0:02:43 > 0:02:46We can see the sea here, and then, looking north,
0:02:46 > 0:02:48you've got the sea there.
0:02:48 > 0:02:51Just shows you how narrow it is.
0:02:55 > 0:02:59In fact, in Devon, you're never more than 25 miles from the coast,
0:02:59 > 0:03:02which, as we'll see, has a major effect
0:03:02 > 0:03:04on some of the food produced here.
0:03:09 > 0:03:12And I'm not just talking about seafood.
0:03:20 > 0:03:22To prove it I'm heading a little way inland
0:03:22 > 0:03:26to some of Devon's greener pastures, to meet one bloke
0:03:26 > 0:03:29who's helping a lot of ladies make a favourite of mine.
0:03:33 > 0:03:36These are the girls that live at Langage Farm.
0:03:36 > 0:03:40We've got 250 of them, and their job is to turn this green stuff
0:03:40 > 0:03:44into top-quality dairy products.
0:03:45 > 0:03:49Devon's famous for its dairy, in particular clotted cream,
0:03:49 > 0:03:53and Andrew Steadman has been working with the cows that make it
0:03:53 > 0:03:55for nearly three decades.
0:03:55 > 0:03:58'Getting up at four in the morning is not actually my idea of fun,
0:03:58 > 0:04:00'but it's got to be done.
0:04:00 > 0:04:03'But just looking after cows to the best of our ability,
0:04:03 > 0:04:06'I do find very satisfying.'
0:04:06 > 0:04:10There's been a farm here at Langage for over 900 years,
0:04:10 > 0:04:13and now that it's got its own creamery,
0:04:13 > 0:04:16there's practically no distance between the pots of clotted cream
0:04:16 > 0:04:20and the fine beasts that provide the raw ingredients.
0:04:21 > 0:04:23We do name them all.
0:04:23 > 0:04:26We got Daisy over there. That's Jenny over there.
0:04:26 > 0:04:28That, I think, is Ermintrude,
0:04:28 > 0:04:31but she will tell me afterwards if I've got that wrong,
0:04:31 > 0:04:34and I think we'll have to wait for some more later on,
0:04:34 > 0:04:37cos I can't see any other ones that I recognise here.
0:04:41 > 0:04:43SHE SNUFFLES
0:04:43 > 0:04:46'I'm going to take a look at why the cream here in Devon
0:04:46 > 0:04:49'should taste different from anywhere else -
0:04:49 > 0:04:52'even if I have to dress funny to do so.'
0:04:52 > 0:04:54COWS MOOING
0:04:54 > 0:04:57- Good to see you. - Nice to see you.- Nice to see you.
0:04:57 > 0:05:01So, what makes this so special, the milk from these cows, then?
0:05:01 > 0:05:04These are Jersey cows, which you can tell
0:05:04 > 0:05:06because they're little brown cows,
0:05:06 > 0:05:09and they produce higher-quality butterfat and protein
0:05:09 > 0:05:12than your black-and-white cows.
0:05:12 > 0:05:15We also quite often have quite a lot of sunshine,
0:05:15 > 0:05:17and that's what makes the grass grow down here,
0:05:17 > 0:05:22and what we feed the cows is what you taste in the product.
0:05:24 > 0:05:28Devon's reputation as a sunny spot is well founded,
0:05:28 > 0:05:31partly because it often catches spells of good weather
0:05:31 > 0:05:34travelling from the mid-Atlantic that miss the rest of the UK.
0:05:36 > 0:05:40In fact, Devon can clock up 200 hours more sunshine
0:05:40 > 0:05:43than many inland areas of Britain.
0:05:43 > 0:05:46And more sunshine means more nutrient-rich grass,
0:05:46 > 0:05:49which means creamier milk.
0:05:52 > 0:05:55- So, have you milked any cows before? - I haven't,
0:05:55 > 0:05:58- but I get the feeling I'm about to. - If you'd like to have a go,
0:05:58 > 0:06:02- these girls won't mind. You got to treat them gently, obviously.- Right.
0:06:02 > 0:06:05- So if we go for this one... - This one?
0:06:05 > 0:06:08The unit stays that way round. You press the green button.
0:06:08 > 0:06:10Press the green button. OK.
0:06:10 > 0:06:14As she drops, put your left hand where mine is.
0:06:14 > 0:06:16So left hand... OK.
0:06:16 > 0:06:18- And then... - Sorry!
0:06:20 > 0:06:24If she gets too upset, I'll do it. That's it. And the back two.
0:06:24 > 0:06:27That's great! We'll make a milker out of you yet.
0:06:27 > 0:06:30You've just got to be about ten times quicker than that.
0:06:30 > 0:06:32I'll do these ones, then, while you're doing this.
0:06:32 > 0:06:35- That'd be great. - So, green button?- Green button.
0:06:35 > 0:06:38The extra sunshine down in these parts
0:06:38 > 0:06:41also increases the amount of something called carotene
0:06:41 > 0:06:43in the grass,
0:06:43 > 0:06:47which is the same stuff as what makes carrots orange.
0:06:47 > 0:06:50And guess what? It does the same to milk,
0:06:50 > 0:06:53giving the clotted cream from these cows its beautiful yellow colour.
0:06:53 > 0:06:55Sorry!
0:06:55 > 0:06:58Go on, then! She's kicking off!
0:06:58 > 0:07:01COW MOOS
0:07:01 > 0:07:03When we've finished milking,
0:07:03 > 0:07:05the cream will be taken down the road,
0:07:05 > 0:07:08where it'll be heated then allowed to cool slowly,
0:07:08 > 0:07:12making up part of the 150 litres of clotted cream
0:07:12 > 0:07:14this place makes every day.
0:07:14 > 0:07:18Would you like to press that green button for me? Just before you do...
0:07:18 > 0:07:22Can everyone go to the left of the parlour so the cows can go out?
0:07:22 > 0:07:25Camera crew's going to get stampeded.
0:07:25 > 0:07:28I've the power now, so we could actually lose the director
0:07:28 > 0:07:31- if I press this button.- Right. If you want to press the button...
0:07:37 > 0:07:41I can't help feeling the cows will be glad to see the back of me,
0:07:41 > 0:07:44and frankly, I think I'm better off leaving it to the experts
0:07:44 > 0:07:47and sticking to my day job, which means it's finally time
0:07:47 > 0:07:50to get my hands on some of that famous clotted cream.
0:07:55 > 0:07:57Now, I'm going to be perfectly honest with you.
0:07:57 > 0:08:00When I had the idea about what I was going to cook here,
0:08:00 > 0:08:02I was envisaging being in a nice warm kitchen,
0:08:02 > 0:08:05and doing an apple charlotte with clotted cream,
0:08:05 > 0:08:08stewed apples cooked in butter and bread.
0:08:08 > 0:08:10But the production team said, "Come out to the farm."
0:08:10 > 0:08:12"Live like a cow," I think they meant,
0:08:12 > 0:08:15but we have got this beautiful scenery.
0:08:15 > 0:08:18We've got Plymouth over there, Dartmoor just behind us,
0:08:18 > 0:08:21and I thought I'd use the bread in a recipe,
0:08:21 > 0:08:23but done in a simplified way. I'm using no ovens.
0:08:23 > 0:08:26This is a summer pudding with basil and clotted cream,
0:08:26 > 0:08:31produced literally by those cows just over there.
0:08:35 > 0:08:38A lot of people will worry about how much fat's in clotted cream,
0:08:38 > 0:08:41but look - if you put some fresh fruit in it like this,
0:08:41 > 0:08:43it's got to be healthy, right?
0:08:48 > 0:08:50Seriously, though, if you're going to make this,
0:08:50 > 0:08:54use fresh fruit. Frozen or preserved just won't be as good.
0:08:57 > 0:09:01Summer pudding. I'm going to create one with just strawberries.
0:09:01 > 0:09:04You can use a mix-match of fruit with summer pudding,
0:09:04 > 0:09:08but this, with English strawberries, there is nothing better, really.
0:09:08 > 0:09:10And I definitely wasn't going to do scones,
0:09:10 > 0:09:13cos we're in Devon. Cornwall's just over there,
0:09:13 > 0:09:16and it upsets them round these neck of the woods
0:09:16 > 0:09:20if a Yorkshireman comes down here and shows them how to make scones.
0:09:20 > 0:09:22Good old English strawberries.
0:09:22 > 0:09:24I'm just going to break them up like this.
0:09:24 > 0:09:27I'm going to just put a touch of basil in.
0:09:27 > 0:09:30Often when you make summer pudding, people put mint on the top,
0:09:30 > 0:09:33but basil is a fantastic herb.
0:09:33 > 0:09:36Use a little bit of the fresh basil,
0:09:36 > 0:09:39and we just mix that together, and that's it, really.
0:09:39 > 0:09:42Just that. And then we're going to line our little moulds here.
0:09:42 > 0:09:46I've got some dariole moulds, or you can even use a teacup,
0:09:46 > 0:09:50but the way that you do that is just take some oil first
0:09:50 > 0:09:54and just rub the bases around the edge with oil.
0:09:54 > 0:09:58Now, this is going to make the cling film stick to the base.
0:09:58 > 0:10:04We'll just use some cling film inside the little moulds like that.
0:10:04 > 0:10:06So we've lined our little moulds here,
0:10:06 > 0:10:09then we can take the sliced bread, and this is where, really,
0:10:09 > 0:10:12it's only in the UK where you can get summer pudding,
0:10:12 > 0:10:15because over in Italy they do this with ciabatta,
0:10:15 > 0:10:18or in France they do it with Pugliese.
0:10:18 > 0:10:23You need white sliced bread only. Nothing else. White sliced bread.
0:10:23 > 0:10:27And we just remove the crusts, like that.
0:10:27 > 0:10:30We'll cut that into oblongs like that.
0:10:30 > 0:10:35Then we need two round small pieces of bread...ish.
0:10:35 > 0:10:38I haven't got a ring or a cutter.
0:10:38 > 0:10:40And then we need two large ones for the top.
0:10:42 > 0:10:45And then we've got our sauce. Now, I call this a sauce
0:10:45 > 0:10:48because too many chefs nowadays call this a coulis, right?
0:10:48 > 0:10:51It's not a coulis. We're in the UK.
0:10:51 > 0:10:55This is a sauce, and it's a puree of fresh English strawberries.
0:10:55 > 0:10:58Nothing else - no sugar, nothing. Passed through a sieve,
0:10:58 > 0:11:02and that's our sauce. And then we can dip the bread into the sauce,
0:11:02 > 0:11:04the small bit first.
0:11:06 > 0:11:09You're aiming to completely line the mould,
0:11:09 > 0:11:13small circles at the bottom, oblongs around the sides,
0:11:13 > 0:11:16and no gaps. You don't want a leaky summer pudding.
0:11:23 > 0:11:26So, when you've got the moulds lined,
0:11:26 > 0:11:29then we can use some of this filling.
0:11:30 > 0:11:32Now, I actually love basil and strawberries together.
0:11:32 > 0:11:35They really are a great combination,
0:11:35 > 0:11:37and taste very similar to pistachio nuts.
0:11:37 > 0:11:41Just fill these moulds with the strawberries and basil,
0:11:41 > 0:11:46but only halfway, because this is the best bit of it, really.
0:11:46 > 0:11:50Proper clotted cream. Fill this full,
0:11:50 > 0:11:52and this clotted cream sits in the middle.
0:11:52 > 0:11:57It's like a little hidden gem, a little jewel inside this bread.
0:11:59 > 0:12:02Now, just to show off a bit, I want to try to make something
0:12:02 > 0:12:05that'll remind us of Devon's golden sunlight
0:12:05 > 0:12:08to decorate the pudding, and for that,
0:12:08 > 0:12:10I need to caramelise some caster sugar.
0:12:11 > 0:12:15While that's happening, we can finish off our little puddings here.
0:12:15 > 0:12:18This is where you want the large pieces,
0:12:18 > 0:12:20or the large circle of the bread.
0:12:20 > 0:12:23You want to dip this in.
0:12:23 > 0:12:25What you want to do is just press them down.
0:12:25 > 0:12:29So the old recipes would then tell you now
0:12:29 > 0:12:33to find a brick, and put it in the bottom of your fridge,
0:12:33 > 0:12:37and wait for about two days before the summer pudding's ready,
0:12:37 > 0:12:40but if you make it like that, particularly with this thin bread,
0:12:40 > 0:12:44you can then hold the cling film like this,
0:12:44 > 0:12:48and it should in theory just pull away.
0:12:48 > 0:12:50So far, so good,
0:12:50 > 0:12:54but really, it's probably better to do your cooking in a kitchen
0:12:54 > 0:12:56like I originally wanted to do.
0:12:56 > 0:12:58Outdoors is, quite frankly, dangerous.
0:12:58 > 0:13:02This is the dilemma of cooking in a field, you see?
0:13:02 > 0:13:04This is to stop the wind.
0:13:16 > 0:13:19That's the price of cooking a summer pudding outside.
0:13:21 > 0:13:25Disaster averted by my lightning-fast reflexes,
0:13:25 > 0:13:27it's time to get back to the cooking.
0:13:27 > 0:13:29While the sugar slowly melts,
0:13:29 > 0:13:34I'm putting some more of the strawberry sauce onto the pudding,
0:13:34 > 0:13:37and then some of the distilled Devonshire sunshine.
0:13:40 > 0:13:44This really is what makes this area so special.
0:13:47 > 0:13:49Look at that. Nice dollop,
0:13:49 > 0:13:54and then we got some fresh English strawberries to go with it, as well.
0:13:54 > 0:13:57We could stop there,
0:13:57 > 0:14:00but we're going to attempt to do some spun sugar outside.
0:14:00 > 0:14:04Now, to do that, really you get some caramelised sugar
0:14:04 > 0:14:06and you spin it over your steel.
0:14:10 > 0:14:12What on earth am I doing this out here for?
0:14:16 > 0:14:18You got a bit of this,
0:14:18 > 0:14:21together with bits of grass.
0:14:24 > 0:14:27You just mould this up,
0:14:27 > 0:14:30and just finish this off with a little bit of icing sugar,
0:14:30 > 0:14:33which is, like...completely wasted my time, isn't it, really?
0:14:33 > 0:14:37JAMES AND PRODUCTION TEAM LAUGH
0:14:37 > 0:14:40Do you know what? I give up.
0:14:40 > 0:14:44Just take a shot of that. I'm going to enjoy the view. I've had enough.
0:14:44 > 0:14:48'To be fair, I suppose I should've taken note
0:14:48 > 0:14:50'that as well as being one of the sunniest places in the UK,
0:14:50 > 0:14:54'this place has to be one of the windiest.'
0:14:54 > 0:14:57But if that's what it takes to make clotted cream what it is,
0:14:57 > 0:15:00then, I suppose we should all be glad.
0:15:08 > 0:15:13From Devon now, I'm heading further west into Cornwall.
0:15:17 > 0:15:20Here, the foot of the southwest gets even narrower
0:15:20 > 0:15:24as it pokes out into the enormity of the Atlantic Ocean.
0:15:42 > 0:15:45Of course, having so much coastline here,
0:15:45 > 0:15:49Cornwall is so rich with some of the world's greatest seafood.
0:15:49 > 0:15:52Specialities, of course, are the mussels
0:15:52 > 0:15:54from the estuaries of the rivers,
0:15:54 > 0:15:57but also you got things like Cornish sardines,
0:15:57 > 0:16:01sea bass and mackerel, just caught off the coast.
0:16:03 > 0:16:06I've come here in search of something absolutely unique
0:16:06 > 0:16:11in the UK, something for which I need to find the secluded valleys
0:16:11 > 0:16:14of the tributaries of the River Fal near Falmouth.
0:16:14 > 0:16:17I've come here because down there is a -
0:16:17 > 0:16:21wait for it - a tea plantation.
0:16:28 > 0:16:30It's such a surprise.
0:16:30 > 0:16:33People come here and they think, "Hang on a minute. Tea?"
0:16:33 > 0:16:36"But tea doesn't grow in this country."
0:16:36 > 0:16:40But it does, and it has been doing now at the Tregothnan Estate
0:16:40 > 0:16:43for seven years, under the watchful eye of Jonathan Jones.
0:16:43 > 0:16:45I've always loved tea,
0:16:45 > 0:16:49but I never expected to be a part of this amazing story
0:16:49 > 0:16:51of actually bringing tea into the UK.
0:16:51 > 0:16:54Traditionally, tea is grown in the hot, muggy climes of China
0:16:54 > 0:16:58and in the foothills of the Himalayas in India.
0:16:58 > 0:17:02But it's been a firm favourite in the UK for over 350 years.
0:17:02 > 0:17:05'It's in our veins in this country. This is what makes us British.'
0:17:05 > 0:17:08You can't ever see a survey of what makes us British
0:17:08 > 0:17:11without finding tea in usually number-one position,
0:17:11 > 0:17:13but always top ten.
0:17:13 > 0:17:16Now, you might think this is odd,
0:17:16 > 0:17:18but I don't actually like tea as a drink.
0:17:18 > 0:17:22I can't help thinking I can come up with a better way of using it.
0:17:22 > 0:17:24But I'm intrigued by the fact that it grows
0:17:24 > 0:17:26in this tiny corner of Britain.
0:17:26 > 0:17:28- Hi, Jonathan. - James! Welcome.- Good to see you.
0:17:28 > 0:17:31Well, it looks stunning from up there,
0:17:31 > 0:17:33but down here it looks even better. What an amazing place!
0:17:33 > 0:17:36This is the home of the first English tea.
0:17:36 > 0:17:38So, what makes this place so special?
0:17:38 > 0:17:42As a northerner, I'm kind of used to dodgy weather,
0:17:42 > 0:17:45but this is... It's got... You probably can't see it,
0:17:45 > 0:17:48but it is actually raining now. Is this sea mist?
0:17:48 > 0:17:52It's perfect. We would say this is liquid sunshine.
0:17:52 > 0:17:55- But these tea bushes actually think they're in Darjeeling.- Right.
0:17:55 > 0:17:58And it kind of looks and even feels like Darjeeling here.
0:17:58 > 0:18:02I bet today in Darjeeling it's about 20 degrees, just like it is here.
0:18:02 > 0:18:06It's probably doing exactly this, and tea bushes just love it.
0:18:08 > 0:18:11It turns out this is where having ocean on three sides
0:18:11 > 0:18:13is a real bonus.
0:18:13 > 0:18:16The billions of litres of water moderate the temperature in summer
0:18:16 > 0:18:19by trapping the heat, which is then released in the winter,
0:18:19 > 0:18:22keeping the place warm...
0:18:23 > 0:18:26..which also produces damp air in the valleys,
0:18:26 > 0:18:30which form microclimates mimicking the conditions of places
0:18:30 > 0:18:32where tea usually grows.
0:18:32 > 0:18:37We're known worldwide. In fact, we export tea to China.
0:18:37 > 0:18:40- Come on!- Seriously. - You're kidding me!
0:18:40 > 0:18:44- Do you really? - The Chinese love English-grown tea.
0:18:44 > 0:18:47And we got a different... I assume that one's different to this.
0:18:47 > 0:18:50Yeah, quite different. You've already got your eye in here.
0:18:50 > 0:18:53Those are original China-type leaf, quite small,
0:18:53 > 0:18:57and then you got this hybrid here, which we prefer on the estate,
0:18:57 > 0:19:00and these are Camellia sinensis or assamica.
0:19:00 > 0:19:03- You can see how much bigger they are. - Can you eat this raw?- Of course.
0:19:03 > 0:19:05- It's delicious. Try some. - Delicious?
0:19:05 > 0:19:10I don't really like this when it's dried and it's hot, to be honest.
0:19:10 > 0:19:13- So just eat it as it is? - Eat it as it is.
0:19:13 > 0:19:16- It's kind of the new rocket. - A new rocket?
0:19:16 > 0:19:20I have this in salads sometimes. And...look, James, hang on a minute.
0:19:20 > 0:19:23If I said to you 20 years ago, "Eat this rocket,"
0:19:23 > 0:19:26- you'd have said, "What's this weed?" - Jonathan, I wouldn't.
0:19:26 > 0:19:29I'd have gone, "Lovely. That's deli-"... It's got...
0:19:29 > 0:19:32- I think it might be wasted on you. - Wasted?
0:19:32 > 0:19:35It's proper gross, I tell you.
0:19:36 > 0:19:38HE SPITS
0:19:40 > 0:19:41Ugh!
0:19:41 > 0:19:45Just because I don't like tea as a drink or straight off the bush
0:19:45 > 0:19:48doesn't mean I'm not going to use it.
0:19:48 > 0:19:51'One of the things I like most about being a chef
0:19:51 > 0:19:54'is finding a way of cooking that brings out the best
0:19:54 > 0:19:56'of all my ingredients.'
0:19:56 > 0:20:00Now, I know what you're thinking. "Is he going to do a salad?"
0:20:00 > 0:20:03No, I'm not, cos this is far too bitter, this leaf.
0:20:03 > 0:20:06So what I thought I'd do is use some of this tea
0:20:06 > 0:20:09that Jonathan's given me, some random blue flowers
0:20:09 > 0:20:12that we've got here. I'm sure he puts these in salads too,
0:20:12 > 0:20:15but I thought I'd do a lovely little French dish
0:20:15 > 0:20:18which is duck a l'orange or duck bigarade.
0:20:22 > 0:20:25"Bigarade" refers to the bitter oranges
0:20:25 > 0:20:28originally used to make the sauce for this dish,
0:20:28 > 0:20:31and it gives me a chance to showcase the particular bitterness
0:20:31 > 0:20:33of the Cornish tea here.
0:20:33 > 0:20:36And I'm going to use it to smoke my duck.
0:20:39 > 0:20:41Now, it's actually really pretty simple to do.
0:20:41 > 0:20:45You're going to use some rice. Roughly you want three parts rice,
0:20:45 > 0:20:47two parts brown sugar -
0:20:47 > 0:20:51damp brown sugar, cos it is actually raining here.
0:20:51 > 0:20:54It's this fine rain - not the rain that soaks you through,
0:20:54 > 0:20:57the annoying rain, but it is actually raining here.
0:20:57 > 0:21:02So, about one part tea, two parts sugar, three parts rice.
0:21:02 > 0:21:04Mix this together...
0:21:04 > 0:21:06like that.
0:21:06 > 0:21:08And then you need some tinfoil.
0:21:08 > 0:21:11This is the most important part of this recipe.
0:21:11 > 0:21:14If you forget everything else on this recipe,
0:21:14 > 0:21:16do not forget this,
0:21:16 > 0:21:19because in ten minutes' time,
0:21:19 > 0:21:21you're going to need a new pan,
0:21:21 > 0:21:23if you don't put the tinfoil in.
0:21:23 > 0:21:26So the tinfoil needs to sit on the base of the pan.
0:21:26 > 0:21:29The problem is, you're going to caramelise this,
0:21:29 > 0:21:31almost burn it in the bottom of the pan.
0:21:31 > 0:21:33That sits in the bottom.
0:21:34 > 0:21:38And then we need another piece of tinfoil to sit on the top.
0:21:42 > 0:21:44And then we can add our duck breasts.
0:21:44 > 0:21:47Now, you can render the fat off if you want,
0:21:47 > 0:21:51but fat, in my opinion, is flavour,
0:21:51 > 0:21:53and we need all that flavour in this.
0:21:53 > 0:21:56Just a little bit of seasoning, black pepper.
0:21:56 > 0:21:58Touch of salt.
0:22:01 > 0:22:03Cover it over with tinfoil.
0:22:05 > 0:22:08Nice and tight, really. That's what you want for this,
0:22:08 > 0:22:11or a lid. On the stove.
0:22:12 > 0:22:15Ten minutes. Don't touch it. Don't move it.
0:22:15 > 0:22:18That's going to be ready for our lovely tea-smoked duck breasts.
0:22:18 > 0:22:21So, now we're going to make a little sauce,
0:22:21 > 0:22:25but what we're going to do is then really just segment...
0:22:25 > 0:22:27and zest an orange first.
0:22:30 > 0:22:33But you just want really fine little strips,
0:22:33 > 0:22:35or what chefs call juliennes.
0:22:35 > 0:22:39The difference between a little thin strip and a julienne...
0:22:40 > 0:22:42..is about 15 quid.
0:22:46 > 0:22:48'Once you've got enough zest,
0:22:48 > 0:22:51'you'll need to cut out the individual orange segments
0:22:51 > 0:22:53'into a bowl.'
0:22:53 > 0:22:56And then we want all the juice out of here as well.
0:22:58 > 0:23:01Take your time, and try to avoid any pips.
0:23:03 > 0:23:07But to make the sauce, we want some sugar.
0:23:08 > 0:23:10Um, obviously...
0:23:12 > 0:23:15..where we've used Demerara for the smoking side of it,
0:23:15 > 0:23:18we want some caster sugar for this one.
0:23:18 > 0:23:20So get it nice and caramelised first.
0:23:20 > 0:23:23It's a good idea to get all the ingredients ready -
0:23:23 > 0:23:25the orange segments, orange juice, the rind.
0:23:25 > 0:23:27We've got our little bit of sherry vinegar.
0:23:27 > 0:23:31I've got some stock. This is, like, dark-brown chicken stock.
0:23:35 > 0:23:37Now, as soon as you get to that stage,
0:23:37 > 0:23:41we can add some of the ingredients, particularly the orange juice.
0:23:41 > 0:23:45That'll stop it colouring any more. We don't want the segments in.
0:23:45 > 0:23:48SIZZLING
0:23:48 > 0:23:51The sugar will actually set, but if you keep the heat on...
0:23:53 > 0:23:55You can see the solid parts of the sugar in there.
0:23:55 > 0:23:58These bits will actually dissolve.
0:23:58 > 0:24:01And now we can add some of this sherry vinegar.
0:24:03 > 0:24:05Just a little bit.
0:24:05 > 0:24:08And then you can add some of this stock,
0:24:08 > 0:24:10and it creates a nice little dark sauce.
0:24:10 > 0:24:12So we reduce this down now...
0:24:13 > 0:24:15..with the orange zest,
0:24:15 > 0:24:18for about five minutes.
0:24:20 > 0:24:23Anyway, enjoy the view while that reduces.
0:24:26 > 0:24:30This is really a fusion of a classic French dish
0:24:30 > 0:24:33with the tea-smoking of the duck giving it a taste of the Orient.
0:24:36 > 0:24:40Now, I thought it would be weird cooking this in Cornwall,
0:24:40 > 0:24:42but with this warm rain-cum-mist and lush vegetation,
0:24:42 > 0:24:46it really is a bit like being in the middle of China.
0:24:49 > 0:24:52The duck is now cooked, so we can lift off...
0:24:52 > 0:24:55the tinfoil, like that.
0:24:56 > 0:24:59You can see, really, this duck is now ready,
0:24:59 > 0:25:02so we just leave that to one side just to rest.
0:25:06 > 0:25:10Now, the key to this, like I said, is really this tinfoil.
0:25:10 > 0:25:16Now, look. That would be welded to the bottom of your pan.
0:25:16 > 0:25:19So that's really important, that you put the tinfoil in the base.
0:25:19 > 0:25:21So, we're going to lose that to one side...
0:25:23 > 0:25:25..then end up with a clean pan.
0:25:27 > 0:25:30I love cooking outdoors. It's brilliant, isn't it?
0:25:30 > 0:25:33And then we're going to saute off a little bit of potato, so...
0:25:33 > 0:25:35some butter,
0:25:35 > 0:25:40and just to finish this sauce now, as it starts to thicken up,
0:25:40 > 0:25:42I'm going to add some more butter to this.
0:25:42 > 0:25:45This enriches the sauce.
0:25:45 > 0:25:48As well, it gives it a lovely shine.
0:25:48 > 0:25:50But actually, when you add butter to a sauce,
0:25:50 > 0:25:52it will actually thicken it slightly.
0:25:52 > 0:25:56And then I'm going to add the orange segments.
0:25:59 > 0:26:03Little bit of salt and pepper.
0:26:06 > 0:26:09And then switch this off.
0:26:12 > 0:26:15Now, I've got some cooked new potatoes that you can warm up,
0:26:15 > 0:26:19but this dish goes with anything - mash, anything,
0:26:19 > 0:26:21any veg that you want, really.
0:26:27 > 0:26:29Just to prove that it is actually raining...
0:26:33 > 0:26:35Wipe the plate.
0:26:36 > 0:26:39There we go. And then we can really serve this. It's quite simple.
0:26:39 > 0:26:42You got the potatoes... Probably put these on first.
0:26:44 > 0:26:48Now, the thought of actually drinking tea isn't for me,
0:26:48 > 0:26:52but when you think of our fascination with it as a nation,
0:26:52 > 0:26:56to think that this is the only place in the UK where it's grown...
0:26:57 > 0:27:00..it is fantastic, isn't it, really.
0:27:00 > 0:27:04And if you take duck breasts like this and thinly slice it,
0:27:04 > 0:27:06you can serve this...
0:27:06 > 0:27:09on its own, in salads,
0:27:09 > 0:27:12but serve it hot like this, it really is delicious.
0:27:15 > 0:27:18You need to put the duck on it like that,
0:27:18 > 0:27:21and you got this lovely thick sauce.
0:27:21 > 0:27:24Having said that, if you leave it outside for much longer,
0:27:24 > 0:27:27it'll be back to being a liquid again.
0:27:27 > 0:27:30Duck a l'orange with a twist.
0:27:31 > 0:27:35With tea! See, that's bound to catch on.
0:27:35 > 0:27:38That in a bowl with olive oil... Nah.
0:27:40 > 0:27:42Cooking is all about finding the best produce,
0:27:42 > 0:27:46and using it in a way that highlights its strengths,
0:27:46 > 0:27:50and the delicious results that come from an unusual mix of ingredients
0:27:50 > 0:27:53is mirrored in the land around us.
0:27:57 > 0:28:00I'm constantly amazed how nature can mix its ingredients
0:28:00 > 0:28:03to give us some truly surprising produce.
0:28:05 > 0:28:07Join me next time,
0:28:07 > 0:28:09when I'll be showing you how to find and cook some more
0:28:09 > 0:28:12of what this amazing land has to offer.
0:28:13 > 0:28:17Subtitles by Red Bee Media Ltd
0:28:17 > 0:28:21E-mail subtitling@bbc.co.uk
0:28:21 > 0:28:21.