0:00:05 > 0:00:09My two passions are flying and food.
0:00:11 > 0:00:16It's from up here you really get to appreciate the unique landscape
0:00:16 > 0:00:20that produces the food that I love to cook.
0:00:30 > 0:00:31So I'm taking to the skies
0:00:31 > 0:00:34to show you how this land has influenced our larders.
0:00:41 > 0:00:44On my journey around the UK,
0:00:44 > 0:00:47I'll be meeting the people that work this ever-changing landscape,
0:00:47 > 0:00:49revealing how this terrain
0:00:49 > 0:00:54has served up some of the country's best regional ingredients.
0:00:54 > 0:00:55It tastes so good.
0:00:55 > 0:00:59Also, I'll be sharing some great recipes that showcase this amazing land,
0:00:59 > 0:01:03that put such great food on our tables.
0:01:03 > 0:01:08Today, I'm heading to the west coast of Scotland.
0:01:25 > 0:01:29For its size, Scotland has some of the most varied natural landscape
0:01:29 > 0:01:33of any country on the planet.
0:01:42 > 0:01:46From the stunning coastlines...
0:01:47 > 0:01:49..majestic mountains...
0:01:51 > 0:01:54..and breath-taking lochs...
0:01:55 > 0:01:58..this diverse and wild landscape,
0:01:58 > 0:02:00although notoriously difficult to farm,
0:02:00 > 0:02:05produces some of the finest food in Britain.
0:02:06 > 0:02:08The clear-running streams
0:02:08 > 0:02:12are home to world-class wild Scottish salmon.
0:02:15 > 0:02:17The pure spring waters
0:02:17 > 0:02:21produce some of the world's finest whisky.
0:02:22 > 0:02:23And the heather-clad moors
0:02:23 > 0:02:28provide the best environment for wild game to thrive.
0:02:31 > 0:02:35Scotland is a true feast for aviators' eyes.
0:02:35 > 0:02:41This has to be one of the most beautiful places on earth, in my opinion.
0:02:41 > 0:02:43It's just spectacular.
0:02:43 > 0:02:48But this wild environment is home to one of my favourite foods.
0:02:48 > 0:02:50It's the Scottish langoustine.
0:02:52 > 0:02:55To find this amazing food, I'm heading north
0:02:55 > 0:02:58to one of Scotland's greatest jewels -
0:02:58 > 0:03:00Loch Fyne.
0:03:01 > 0:03:04The fresh tidal seawater
0:03:04 > 0:03:06and the shelter from the surrounding hillsides
0:03:06 > 0:03:10create nutrient-rich, calm, muddy loch beds,
0:03:10 > 0:03:14the ideal habitat for langoustine to thrive.
0:03:16 > 0:03:21Creel fisherman Alistair Sinclair has taken advantage of this incredible landscape.
0:03:21 > 0:03:23The loch is on his doorstep
0:03:23 > 0:03:26and he's been fishing for langoustine here for 25 years.
0:03:26 > 0:03:30I've resisted using that word "langoustine" for years!
0:03:30 > 0:03:34It's a prawn! It's a west coast prawn!
0:03:36 > 0:03:40You know, call it prawn or langoustine, I don't care,
0:03:40 > 0:03:43as long as you enjoy the eating, enjoy the experience.
0:03:43 > 0:03:48And these strange little creatures really are beyond measure when it comes to flavour.
0:03:48 > 0:03:52The Scottish langoustine will never be beaten.
0:03:52 > 0:03:54The species that we have on the west coast
0:03:54 > 0:03:58is far better than anything on earth that is available,
0:03:58 > 0:04:01and that's because of the pristine waters from where they come.
0:04:01 > 0:04:04Fishing this beautiful loch is hard work
0:04:04 > 0:04:07and it takes patience and perseverance,
0:04:07 > 0:04:10but for Alistair, this is more than just a job.
0:04:10 > 0:04:13You couldn't do this if you didn't love doing it,
0:04:13 > 0:04:15absolutely not.
0:04:16 > 0:04:20It's part of this tapestry, you know,
0:04:20 > 0:04:24and it's a very rich tapestry that we have in Scotland.
0:04:24 > 0:04:27No, I couldn't imagine life without fishing.
0:04:27 > 0:04:29No, no.
0:04:32 > 0:04:35I used to visit here as a kid, and I was introduced
0:04:35 > 0:04:38to some of the most famous food from around these parts.
0:04:38 > 0:04:41Langoustine is one of the best ingredients in the world,
0:04:41 > 0:04:46and one ingredient that we don't use enough or eat enough in the UK.
0:04:46 > 0:04:47But that's why I'm here today,
0:04:47 > 0:04:49to try and show you why
0:04:49 > 0:04:53we should all be eating this incredible shellfish.
0:04:56 > 0:04:58I'm jumping aboard Alistair's pride and joy
0:04:58 > 0:05:01to do a spot of fishing.
0:05:02 > 0:05:03That's a nice prawn, James.
0:05:03 > 0:05:08So, why Loch Fyne, then? Why this area for langoustines like this?
0:05:08 > 0:05:10What makes it so special?
0:05:10 > 0:05:15It's not just Loch Fyne, it's all the west coast sea lochs, all the way up.
0:05:15 > 0:05:17We're blessed with the Gulf Stream.
0:05:17 > 0:05:22The Gulf Stream feeds the water with lots of nutrients and it enriches the water.
0:05:22 > 0:05:27I think that's one of the things that's been the building block for such a healthy environment.
0:05:27 > 0:05:33The Gulf Stream is one of the strongest ocean currents in the world.
0:05:34 > 0:05:36It flows in from the North Atlantic,
0:05:36 > 0:05:38up the west coast of the British Isles,
0:05:38 > 0:05:40bringing with it warmth
0:05:40 > 0:05:43and additional nutrients to the waters.
0:05:43 > 0:05:49This produces some of the finest and most productive fishing grounds in the world.
0:05:49 > 0:05:51Even with such pristine waters,
0:05:51 > 0:05:55Alistair is still careful not to over-fish.
0:05:58 > 0:06:02Swimming crab, hermit crab,
0:06:02 > 0:06:03shore crab...
0:06:04 > 0:06:06..green crab...
0:06:06 > 0:06:10There's never one comes up the same! It's like a lucky bag when you were a kid.
0:06:10 > 0:06:14"What am I getting in this?" That's kind of what fishing's like.
0:06:14 > 0:06:17There's no guarantees you're going to get the good prize.
0:06:17 > 0:06:19But with over 1,000 creels in the loch,
0:06:19 > 0:06:24he still hopes to catch around 30 to 40 kilos of langoustine a day.
0:06:24 > 0:06:28How long do the pots have to be down before you bring them back up?
0:06:28 > 0:06:30- We generally give them a 24-hour soak.- Right.
0:06:30 > 0:06:35- If the fishing's poor, you can soak them for two or three days. - Two or three days!
0:06:35 > 0:06:39This seems quite labour-intensive, because a lot of the langoustines that you see
0:06:39 > 0:06:42- have been dredged, sadly.- Yes.
0:06:42 > 0:06:44This is the way for you to keep maintaining the stocks?
0:06:44 > 0:06:47- This is the way ahead.- Yes. - This has got to be the way ahead.
0:06:47 > 0:06:51We don't have a great negative impact on the seabed.
0:06:51 > 0:06:55- We're not dragging the seabed, we're not destroying habitat.- Yes.
0:06:55 > 0:06:58We're literally plucking the creel from the seabed.
0:06:58 > 0:07:01You've been the kiss of death since you came and stood beside me!
0:07:01 > 0:07:06- Eh?- You've been the kiss of death! They've went off!
0:07:07 > 0:07:10- We've got one in about four pots! - They probably heard you're here!
0:07:10 > 0:07:14- You're blaming me! - They probably know they're going to be cooked shortly!
0:07:14 > 0:07:17- THEY LAUGH - Can I take this one, then?
0:07:17 > 0:07:20- You can have that one. - I can have this one.
0:07:20 > 0:07:23For a chef, this is the ultimate, ultimate ingredient,
0:07:23 > 0:07:24certainly for me.
0:07:24 > 0:07:26I mean, look at that prawn.
0:07:26 > 0:07:30Just beautiful! Absolutely beautiful thing.
0:07:30 > 0:07:33There's something prehistoric about this thing.
0:07:33 > 0:07:36One of the great things about this journey is that,
0:07:36 > 0:07:40what I've found is, the best place to fly over, for me,
0:07:40 > 0:07:43has got the best food on my trip.
0:07:43 > 0:07:46These creatures may be odd-looking,
0:07:46 > 0:07:49but they really are world-class ingredients,
0:07:49 > 0:07:51to rival any other.
0:07:53 > 0:07:57Today, I'm going to use the whole langoustine.
0:07:57 > 0:08:01It really is far too good to waste.
0:08:01 > 0:08:02I'm doing two dishes -
0:08:02 > 0:08:05a twist on an old pub favourite, scampi,
0:08:05 > 0:08:09and a tasty langoustine soup.
0:08:12 > 0:08:17The first thing I'm going to do is take the meat out of the tail.
0:08:17 > 0:08:20It's actually quite straightforward. All you do is peel the tail off,
0:08:20 > 0:08:23crack the tail in half like that and then just peel it.
0:08:23 > 0:08:28Be really careful when you peel it because these edges are quite sharp.
0:08:28 > 0:08:31You really don't want to waste anything with this.
0:08:31 > 0:08:34We're going to utilise these shells, as well.
0:08:35 > 0:08:37Save the tail meat for the scampi,
0:08:37 > 0:08:42but you can use the rest of the langoustines for the soup.
0:08:42 > 0:08:46First you need to make the base, which consists of butter, shallots,
0:08:46 > 0:08:50some chopped garlic, tomato puree and carrots.
0:08:52 > 0:08:57After a couple of minutes' cooking, you can add the main ingredient.
0:08:58 > 0:09:01There's plenty of meat in these claws here,
0:09:01 > 0:09:04but really, the flavour is what's inside here.
0:09:04 > 0:09:06We can use all that to make this soup.
0:09:06 > 0:09:10You can make this with langoustine shells, lobster,
0:09:10 > 0:09:12so you don't waste anything.
0:09:12 > 0:09:15We're going to use a touch of brandy.
0:09:15 > 0:09:20I've got in here some fish stock, or you can use chicken stock.
0:09:20 > 0:09:22Cover the shells about halfway,
0:09:22 > 0:09:26add a little bit of double cream to this.
0:09:28 > 0:09:33That's it, really. You don't eat it, of course, like this, but that's the basis of this soup.
0:09:33 > 0:09:35It's really, really quick.
0:09:35 > 0:09:38While the soup simmers for three to four minutes,
0:09:38 > 0:09:41it's time to make a very special batter for the scampi.
0:09:41 > 0:09:43This batter is fantastic
0:09:43 > 0:09:46because this is a vodka-and-tonic batter.
0:09:46 > 0:09:49Start with the not-so-unusual plain flour, sugar,
0:09:49 > 0:09:52salt and then yeast.
0:09:52 > 0:09:55This is the real key to it. This is dried yeast.
0:09:55 > 0:09:58You can actually get fresh yeast nowadays.
0:09:58 > 0:10:01Give it a little whisk, before adding the special ingredients
0:10:01 > 0:10:06and the batter mix will take on a whole new form.
0:10:07 > 0:10:09We add some vodka.
0:10:11 > 0:10:13As soon as the vodka hits that deep-fryer,
0:10:13 > 0:10:17it just explodes and crisps up the batter. It's fantastic.
0:10:17 > 0:10:21We're going to use some tonic.
0:10:21 > 0:10:24It almost foams up and fizzes.
0:10:24 > 0:10:26If we mix it enough and leave it for a little bit,
0:10:26 > 0:10:32that yeast will start to warm up and create this lovely light batter.
0:10:32 > 0:10:35If we leave that to one side,
0:10:35 > 0:10:38we're then ready to finish off our soup.
0:10:38 > 0:10:41Pour the shells and the whole lot...
0:10:41 > 0:10:43..into our blender.
0:10:43 > 0:10:48This is by far the quickest way to harness that delicate yet intense flavour
0:10:48 > 0:10:52that's hidden in the claws and the body of the shellfish.
0:10:53 > 0:10:55Put the lid on,
0:10:55 > 0:10:57turn it on.
0:10:59 > 0:11:01You can leave that blending now for about a minute.
0:11:01 > 0:11:05I'm just going to go and wash up this pan.
0:11:07 > 0:11:13Fresh langoustine has a sophisticated sweetness that is lost when frozen,
0:11:13 > 0:11:15but by plucking them straight from the loch today,
0:11:15 > 0:11:18my soup should have a real depth of flavour.
0:11:24 > 0:11:30Once blended, it will need sieving through a fine mesh to remove all traces of shells,
0:11:30 > 0:11:35leaving behind only the smooth, creamy pureed soup.
0:11:37 > 0:11:40Finally, what we're going to do to finish it off
0:11:40 > 0:11:42is put it back on the heat
0:11:42 > 0:11:45and then you can add some black pepper...
0:11:46 > 0:11:48..which I might as well do it from over here
0:11:48 > 0:11:51because the wind's blowing a hooley.
0:11:51 > 0:11:54Black pepper, a pinch of salt...
0:11:57 > 0:12:01See, people think this is quite glamorous.
0:12:01 > 0:12:06It is actually really hard work, so you better appreciate this and have a go at home.
0:12:10 > 0:12:12Different finger.
0:12:12 > 0:12:15And then look at this...
0:12:15 > 0:12:16We've got our...
0:12:17 > 0:12:19..bowl.
0:12:21 > 0:12:26We're then just going to garnish it, of course, with a little bit of spring onion...
0:12:28 > 0:12:30..and a crouton.
0:12:30 > 0:12:33Lovely! It's just what you need.
0:12:33 > 0:12:35Look at that. Delicious.
0:12:35 > 0:12:38And then we've got all of our tail meat, as well.
0:12:38 > 0:12:40We've got our lovely batter here.
0:12:40 > 0:12:43This scampi is super quick to cook,
0:12:43 > 0:12:47and it needs to be, otherwise my soup is going to get cold.
0:12:47 > 0:12:51What we need to do is deep-fry these lovely langoustine
0:12:51 > 0:12:54and, together with that, deep-fry these fantastic mussels,
0:12:54 > 0:12:59which just come from a little bit up the way in the loch there.
0:12:59 > 0:13:01So hot oil...
0:13:02 > 0:13:05..and we deep-fry the langoustines.
0:13:16 > 0:13:19As soon as they're golden and crispy, remove them from the oil.
0:13:19 > 0:13:23All that's left for me to make now is a simple dressing,
0:13:23 > 0:13:27which will really bring this dish to life.
0:13:27 > 0:13:30To make our little sauce to go with this,
0:13:30 > 0:13:34we've got a bit of mayonnaise, this sweet chilli jam,
0:13:34 > 0:13:37and this stuff I love!
0:13:37 > 0:13:41This is yuzu juice. You can buy it, as my mother calls it, off t'internet.
0:13:41 > 0:13:45It's a cross between a lime and a mandarin.
0:13:45 > 0:13:48It's a fantastic ingredient. It's brilliant.
0:13:48 > 0:13:52You just use a little bit of it.
0:13:52 > 0:13:58You could use a little bit of mandarin juice and lime if you can't get hold of it.
0:13:58 > 0:14:02And then I pop this lot on our board.
0:14:02 > 0:14:06Just drizzle the dressing over the top.
0:14:06 > 0:14:09And then we're just going to finish this off
0:14:09 > 0:14:12with some chopped red chilli...
0:14:13 > 0:14:16..a little bit of spring onion
0:14:16 > 0:14:18and then some coriander.
0:14:21 > 0:14:24And just sprinkle that over the top.
0:14:24 > 0:14:28A little reinvention of the classic '70s,
0:14:28 > 0:14:32where you've got scampi but in a vodka-and-tonic batter, and a simple soup.
0:14:32 > 0:14:35I'm going to call that a Scottish crouton.
0:14:38 > 0:14:41Cooking out in the elements that have produced this food
0:14:41 > 0:14:43really connects you with the environment.
0:14:43 > 0:14:45You can't get fresher than these langoustines,
0:14:45 > 0:14:49harvested from these clear waters.
0:14:51 > 0:14:55These dishes embody all the flavours
0:14:55 > 0:14:58of this pure and natural environment.
0:15:08 > 0:15:12As I leave behind the beautiful and rich waters of Loch Fyne,
0:15:12 > 0:15:14it's time to head into the rugged landscape
0:15:14 > 0:15:17of the Scottish mountains and glens.
0:15:20 > 0:15:23This environment isn't natural farming land
0:15:23 > 0:15:25and very little thrives here,
0:15:25 > 0:15:29but what does makes for some of the most delicious food available.
0:15:29 > 0:15:32The venison from these parts is mouth-watering,
0:15:32 > 0:15:35with a depth of flavour rivalled by none.
0:15:35 > 0:15:37But for the animal I'm here to see,
0:15:37 > 0:15:42the wild landscape of Glen Fyne is God's own country.
0:15:49 > 0:15:50If there's one animal
0:15:50 > 0:15:54that epitomises really what Scotland is all about,
0:15:54 > 0:15:58it's stood the test of time, and the meat that it produces
0:15:58 > 0:16:02is like nothing else you'll ever taste.
0:16:03 > 0:16:07And incredibly, for centuries, the hardy, hairy Highland cow
0:16:07 > 0:16:11has survived in the harsh conditions of this mountainous terrain,
0:16:11 > 0:16:16turning rough grassland into some of the most succulent meat on the market.
0:16:18 > 0:16:23Tuggy Delap, a local lass who was brought up in this fabulous landscape,
0:16:23 > 0:16:27fell in love with these wonderful beasts as a child.
0:16:29 > 0:16:32I've had Highland cows all my life.
0:16:32 > 0:16:34My father's idea of giving us all pocket money
0:16:34 > 0:16:36was to give us a Highland calf.
0:16:36 > 0:16:38And then it grew up and it kept having calves,
0:16:38 > 0:16:43and every year we'd sell the calf and get a nice lot of money, so it was very good.
0:16:43 > 0:16:47£25 you got for a calf, if you were lucky.
0:16:47 > 0:16:49But these are more than just cash cows for Tuggy.
0:16:49 > 0:16:55She's got a real close bond with her breeding herd of 26 cows and one bull,
0:16:55 > 0:16:57and they're all named.
0:16:57 > 0:17:01This is Hilary and Hilary is so greedy.
0:17:01 > 0:17:05And this one is Oriel.
0:17:05 > 0:17:09I wouldn't want to have any other breed. I just love these ones.
0:17:09 > 0:17:11They have a great life here.
0:17:11 > 0:17:15They're not exactly what you might call factory-farmed,
0:17:15 > 0:17:17which is nice to see.
0:17:17 > 0:17:20The Highland cows and the Highlands
0:17:20 > 0:17:22were made for each other.
0:17:22 > 0:17:26I'm going to meet Tuggy at feeding time,
0:17:26 > 0:17:29and with 4.5 acres for these fine beasts to roam in,
0:17:29 > 0:17:32she may need some help.
0:17:34 > 0:17:37- Hi there, Tuggy.- Hello, James. - Nice to meet you.- Nice to see you.
0:17:37 > 0:17:39I'm looking forward to this.
0:17:39 > 0:17:43- Well, I hope they're going to behave themselves and be cooperative! - You reckon!
0:17:43 > 0:17:49- What do they say - never work with children and animals! - Is that what they say? Yes!
0:17:58 > 0:18:01Tuggy also runs a brewery on the farm
0:18:01 > 0:18:05and the steak-and-ale businesses work in perfect harmony.
0:18:06 > 0:18:11- Fabulous - feeding time! They know we're here. - They definitely know we're here!
0:18:11 > 0:18:13Hello, girls!
0:18:13 > 0:18:16Look at this, then! What's this?
0:18:16 > 0:18:19- What are we feeding them?- We're feeding them draff from the brewery,
0:18:19 > 0:18:23- which is the spent grain after we've made the beer from it.- Right.
0:18:23 > 0:18:26They absolutely love this stuff. They say that they don't eat a lot,
0:18:26 > 0:18:29- but that's before we had ours!- OK!
0:18:29 > 0:18:32Ours will eat as much as the boys can brew.
0:18:32 > 0:18:36- They're happy to roam on the grasses here?- Yes. And they normally will eat grass all summer.
0:18:36 > 0:18:39We feed them straw in the winter and this.
0:18:39 > 0:18:42There are places that don't feed them at all in the winter,
0:18:42 > 0:18:46but you need to have a lot of good rough ground where they'll get grazing.
0:18:46 > 0:18:49Grazing-wise, I mean, we're feeding them this stuff now...
0:18:49 > 0:18:52COW MOOS LOUDLY Hey!
0:18:52 > 0:18:54Nearly got caught then!
0:18:54 > 0:18:56They're quite nimble on their feet!
0:18:56 > 0:18:59We've not got bad weather today,
0:18:59 > 0:19:02- but I'm assuming this can get pretty harsh out here.- Yes.
0:19:02 > 0:19:07We had 144 inches of rain last year and the cows still produced calves at the end of it.
0:19:07 > 0:19:09I suppose because of the wet,
0:19:09 > 0:19:12literally, they'll go further up to get away from the bogland.
0:19:12 > 0:19:14They do.
0:19:14 > 0:19:16You see Highland cows that are much bigger than ours,
0:19:16 > 0:19:21but when you have a large rainfall and rather muddy ground,
0:19:21 > 0:19:23you don't want to have anything that's too heavy
0:19:23 > 0:19:27or it disappears up to the parts that matter.
0:19:27 > 0:19:30In these parts of Scotland, the weather gets bitingly cold
0:19:30 > 0:19:33and can be really treacherous.
0:19:34 > 0:19:38So you'd think that in order to survive here, the cattle would need plenty of fat
0:19:38 > 0:19:42to insulate them against these harsh conditions.
0:19:42 > 0:19:47But that's not the case. Instead, they've evolved a double coat to keep them warm.
0:19:47 > 0:19:51This is the secret to their great, lean, delicious meat.
0:19:51 > 0:19:56How far do you take these? Because normal cattle, for beef, it's about 24 months.
0:19:56 > 0:19:58No, these take longer to mature.
0:19:58 > 0:20:02That's why we get a slightly, well, we think slightly superior beef.
0:20:02 > 0:20:05We take ours to about 36, 38 months ideally.
0:20:05 > 0:20:08But it's worth waiting for something that tastes really good.
0:20:08 > 0:20:13As regards to cooking - I don't like to talk about it with these horns flying around me -
0:20:13 > 0:20:18what's your favourite? Because the meat is unique, I always think, with Highlands.
0:20:18 > 0:20:21It's got a slight, almost a game sort of flavour to it, hasn't it?
0:20:21 > 0:20:24And it's been matured that much longer
0:20:24 > 0:20:27because the animal is that much older.
0:20:27 > 0:20:29All the beef out of the supermarket
0:20:29 > 0:20:32- is all 24 months old...- Yes. - ..and doesn't have any flavour.
0:20:32 > 0:20:35It is the marbling that really sets this apart
0:20:35 > 0:20:38- and makes it unique, I always think. - I think so.
0:20:38 > 0:20:41As beef goes, it's a splendidly... I think it's a very healthy meat.
0:20:41 > 0:20:45You don't have that tremendous layer of fat that you get on other meats,
0:20:45 > 0:20:48but you get, as you said, the wonderful marbling through it.
0:20:48 > 0:20:51It's great to use because it stays lovely and moist.
0:20:51 > 0:20:55- He looks a big fella. - This is the bull - Callum.
0:20:55 > 0:21:00- How old is Callum? - Callum is four this year.
0:21:00 > 0:21:03He seems to be following the ladies around in a happy fashion
0:21:03 > 0:21:06so I hope he's going to produce us 100 percent calving next year.
0:21:06 > 0:21:08And he's quite placid.
0:21:08 > 0:21:11As long as he's got something to be keeping him quiet,
0:21:11 > 0:21:14he's got no reason to argue with you, so he won't argue.
0:21:14 > 0:21:16He's much more interested in the girl than he is in you.
0:21:16 > 0:21:19Callum's getting a little bit too close for me
0:21:19 > 0:21:22so I'm going to disappear off over here!
0:21:22 > 0:21:26Chicken! THEY LAUGH
0:21:27 > 0:21:30In the relative safety away from the herd,
0:21:30 > 0:21:34I'm going to try this tasty, unique meat for myself.
0:21:34 > 0:21:37Its flavour embodies the essence of the Highlands,
0:21:37 > 0:21:40but I'm going to make something a little unexpected,
0:21:40 > 0:21:42a fresh and light barbecued beef salad
0:21:42 > 0:21:45with an Oriental twist.
0:21:48 > 0:21:52I'm going to use two cuts of meat from this wonderful Highland.
0:21:52 > 0:21:54I've got some sirloin here
0:21:54 > 0:21:57and a cut of meat that you don't really buy or use that much,
0:21:57 > 0:22:02but the T-bone is a fantastic cut because not only does it have this wonderful sirloin on the top,
0:22:02 > 0:22:05you've got a nice piece of fillet underneath.
0:22:05 > 0:22:09I'm going to barbecue it and serve it with a nice simple salad.
0:22:09 > 0:22:11So black pepper first of all.
0:22:11 > 0:22:15No salt when we put this on the barbecue. We season it afterwards.
0:22:15 > 0:22:18So plenty of black pepper on both sides.
0:22:20 > 0:22:22Just a touch of oil.
0:22:22 > 0:22:26Just a little drizzle...
0:22:26 > 0:22:27..over there.
0:22:27 > 0:22:31They never give me easy locations to cook at, you see,
0:22:31 > 0:22:34because I'm by a cliff and if I stand like that, look...
0:22:35 > 0:22:38See what I mean? But you get to enjoy the nice view.
0:22:38 > 0:22:40I'm perched on a cliff edge here.
0:22:40 > 0:22:47What we're going to do now is just cook our nice bit of steak onto our barbecue.
0:22:47 > 0:22:50This'll only take probably five minutes.
0:22:50 > 0:22:52Don't overcook it.
0:22:54 > 0:22:56Like that. Just five minutes,
0:22:56 > 0:22:59probably a couple of minutes each side.
0:22:59 > 0:23:02That'll be brought back washed up in a minute.
0:23:02 > 0:23:04So now we're going to make our dressing.
0:23:04 > 0:23:06For that, I need some garlic.
0:23:06 > 0:23:10This is sort of Oriental in sort of a dressing,
0:23:10 > 0:23:15but it goes brilliantly with beef...
0:23:15 > 0:23:19..or chicken. It's a fantastic salad, this.
0:23:19 > 0:23:23But we just chop up some garlic first of all,
0:23:23 > 0:23:27put it into a little pestle and mortar with some chilli.
0:23:30 > 0:23:34I don't know why people take the seeds out of a chilli.
0:23:34 > 0:23:37Just chuck the seeds straight in.
0:23:37 > 0:23:40Now I'm going to use some palm sugar
0:23:40 > 0:23:43and put a little bit in there...
0:23:44 > 0:23:46..some salt...
0:23:47 > 0:23:49..and then grind this down,
0:23:49 > 0:23:52just for a couple of minutes.
0:23:53 > 0:23:57You get almost like a lovely paste out of it.
0:23:57 > 0:23:59Don't overcook the meat...
0:24:00 > 0:24:02..really with this.
0:24:02 > 0:24:04Turn that one over.
0:24:12 > 0:24:15Once you've ground that down a little bit, we can add some mint
0:24:15 > 0:24:17and coriander.
0:24:17 > 0:24:22We basically just rip this up and grind this down, as well.
0:24:22 > 0:24:25This meat, I'm going to take off now because that's ready.
0:24:30 > 0:24:34The crew did ask me how they could tell whether a steak's been cooked properly or not.
0:24:34 > 0:24:38The secret of it is, hold your finger and thumb together like that,
0:24:38 > 0:24:40press this part here, press the top of the meat,
0:24:40 > 0:24:44if it's the same texture, that's rare.
0:24:44 > 0:24:46Go to your next finger, medium rare.
0:24:46 > 0:24:50This one, medium. This one's knackered.
0:24:51 > 0:24:54Whilst the meat is resting, finish off the dressing
0:24:54 > 0:24:58by adding fish sauce, soy sauce, oil
0:24:58 > 0:25:00and the zest and juice of a lime
0:25:00 > 0:25:04to give the salad a real Thai flavour.
0:25:10 > 0:25:13Give this a quick mix...
0:25:13 > 0:25:15Mm!
0:25:15 > 0:25:18Delicious! And then in our salad,
0:25:18 > 0:25:20I've got a little bowl here,
0:25:20 > 0:25:22I'm going to use this.
0:25:22 > 0:25:27I kind of was out in the garden back home the other day
0:25:27 > 0:25:30and thought how fantastic butterhead lettuce is.
0:25:30 > 0:25:34People don't really use it nowadays but it tastes delicious.
0:25:34 > 0:25:39What we're going to do is just cut this into pieces,
0:25:39 > 0:25:42just decent-size chunks, like that.
0:25:42 > 0:25:45It is fabulous.
0:25:46 > 0:25:49A little bit of sugar snap peas
0:25:49 > 0:25:51we're going to put in, as well.
0:25:51 > 0:25:55A few bits... And then some radishes.
0:25:55 > 0:25:56I love radishes.
0:25:56 > 0:25:59If you grow these at home, they're so much better
0:25:59 > 0:26:01than the stuff you get in the supermarkets.
0:26:01 > 0:26:06They're full of pepper, full of moisture, as well, more than anything.
0:26:06 > 0:26:09A few bits more of this mint
0:26:09 > 0:26:12and coriander.
0:26:12 > 0:26:15One eye to make sure that bull's not around...
0:26:16 > 0:26:19Look at that. And then you've got this dressing.
0:26:19 > 0:26:22Just pour this dressing over the top...
0:26:24 > 0:26:27..like that.
0:26:27 > 0:26:29And then you can grab your beef.
0:26:29 > 0:26:33This is your lovely sirloin.
0:26:35 > 0:26:38Nicely cooked.
0:26:39 > 0:26:42What we can do is just pop the beef...
0:26:42 > 0:26:44..in and over the top.
0:26:46 > 0:26:51It's a lovely dish of a sirloin of Highland beef,
0:26:51 > 0:26:54the best beef in the world, in my opinion,
0:26:54 > 0:26:56with a lovely little Oriental salad.
0:26:56 > 0:26:59If you're wondering why I've cooked this, this is for me.
0:27:07 > 0:27:09This simple but delicious dish
0:27:09 > 0:27:12captures the flavours of this unique environment.
0:27:12 > 0:27:15The succulent meat oozes gamey flavour
0:27:15 > 0:27:17and it's set off brilliantly
0:27:17 > 0:27:21by the sharp and zesty freshness of the Thai salad.
0:27:25 > 0:27:29It's totally unique. There's nothing else like it.
0:27:30 > 0:27:32It sounds ridiculous, but it's quite chewy,
0:27:32 > 0:27:35but that's how it should be, it's flavour.
0:27:35 > 0:27:39It's not bred, like many things nowadays, to do the 100-metre hurdles.
0:27:39 > 0:27:42It's bred to live in this environment.
0:27:42 > 0:27:46And because of that, you get much better quality meat,
0:27:46 > 0:27:48much better taste.
0:27:50 > 0:27:53It is so good, I cannot tell you.
0:27:53 > 0:27:55I could eat the whole lot.
0:27:55 > 0:27:58How many calories in a T-bone steak?
0:28:00 > 0:28:05The produce found here in the west of Scotland is some of the best in Britain.
0:28:05 > 0:28:08The beef and the langoustine are so different in flavour,
0:28:08 > 0:28:13but both shout of the purity of this staggeringly rugged environment.
0:28:13 > 0:28:18The story of this region's food is a tale of how man has managed this wilderness
0:28:18 > 0:28:21to gather the bounty of its wild produce.
0:28:21 > 0:28:24Join me next time, as I discover more food wonders
0:28:24 > 0:28:27of this fantastic island.
0:28:31 > 0:28:34Subtitles by Red Bee Media Ltd