0:00:05 > 0:00:08My two passions are flying and food.
0:00:12 > 0:00:15And it's from up here you really get to appreciate
0:00:15 > 0:00:18the unique landscape that produces the food that I love to cook.
0:00:30 > 0:00:31So I'm taking to the skies
0:00:31 > 0:00:35to show you how this land has influenced our larders.
0:00:40 > 0:00:42On my journey around the UK,
0:00:42 > 0:00:46I'm going to meeting the people who work this ever-changing landscape.
0:00:47 > 0:00:50Revealing how this terrain has served up
0:00:50 > 0:00:53some of the country's best regional ingredients.
0:00:54 > 0:00:55They taste so good.
0:00:57 > 0:00:59And also, I'll be sharing some great recipes
0:00:59 > 0:01:01that showcase this amazing land
0:01:01 > 0:01:05that puts such great food on our tables.
0:01:09 > 0:01:12Today I'm heading to the South East.
0:01:20 > 0:01:23This is an area defined by a dramatic coastline.
0:01:35 > 0:01:39One of the fascinating things about Hastings, and you can see that from up above,
0:01:39 > 0:01:42is that it's quite open to the elements.
0:01:42 > 0:01:44There was a huge storm here hundreds of years ago,
0:01:44 > 0:01:46which demolished the harbour
0:01:46 > 0:01:49and really changed the landscape to what we see now.
0:01:49 > 0:01:53The fishing boats are dragged up onto the shingle beach.
0:01:55 > 0:01:59The warm shallow waters here have made this bit of the coast
0:01:59 > 0:02:03a favourite fishing spot for what's thought to be around 1,000 years.
0:02:03 > 0:02:08And one place renowned for making the most of the wide range of fish brought ashore
0:02:08 > 0:02:11is Tush and Pat's place on the beach.
0:02:12 > 0:02:16- How are you doing, Pat? Good to meet you.- And you.- Tush.
0:02:16 > 0:02:19- Hello, James. How are you? - Frying fish already. Look at that.
0:02:19 > 0:02:24- Well...- Proper stuff.- Real fish, eh? - What have we got here, then?
0:02:24 > 0:02:27- James, we cook whatever there is. - Right.
0:02:27 > 0:02:30I mean, it could be whiting, dabs, plaice, gurnets,
0:02:30 > 0:02:32whatever they bring in is what we cook.
0:02:32 > 0:02:35- So you take the smaller ones, do you?- Yeah, yeah.
0:02:35 > 0:02:39A certain size, like. Normally, the smaller ones go to France,
0:02:39 > 0:02:43but we take that size of them, whatever they are.
0:02:43 > 0:02:49Fish regularly caught here include mackerel, herring, plaice, cod,
0:02:49 > 0:02:53bass, flounder, dabs, lemon sole - the list goes on.
0:02:54 > 0:02:57These are the lemons today. I've been filleting these today.
0:02:57 > 0:02:59And whiting, which is...
0:02:59 > 0:03:03Quite unusual to see whiting in that condition
0:03:03 > 0:03:05this time of the year, you know?
0:03:05 > 0:03:08Whiting's one of these fish that we don't use so much.
0:03:08 > 0:03:10- People say they're full of bones. - Yeah.
0:03:10 > 0:03:13If you know how to fillet them, they're not full of bones
0:03:13 > 0:03:15- and if you get a bone, I'll give you a fiver.- Really?
0:03:15 > 0:03:18- Oh, that's... - That's how confident I am.
0:03:18 > 0:03:21Now, whiting, we don't see as much of this, I don't think, in the UK,
0:03:21 > 0:03:24- but if you can get a hold of it, it really is fantastic.- Beautiful.
0:03:24 > 0:03:27- Are you going to try one, James? - I'd better.
0:03:27 > 0:03:29So you've just cooked it in a little bit of olive oil.
0:03:29 > 0:03:31Olive oil, a little bit of pepper.
0:03:31 > 0:03:33What you're going to taste is the fish, nothing else.
0:03:33 > 0:03:36- Do I need anything else? - Well, you've got lemon or...
0:03:36 > 0:03:38I don't want any of that brown sauce stuff.
0:03:38 > 0:03:40- What are you doing? What's this? - That's for children.
0:03:40 > 0:03:44- Children. Be careful, it's very hot. - Right.
0:03:44 > 0:03:48- How about this? So if I find a bone, I get a fiver?- You get a fiver.
0:03:48 > 0:03:50Bring it back.
0:03:50 > 0:03:53And if you're the first one in 12 years to find a bone...
0:03:55 > 0:03:57Be careful, they're hot, James.
0:04:03 > 0:04:08I don't mean to sound insulting, but I used to love fish finger sandwiches when I was a kid.
0:04:08 > 0:04:10Oh, right, yeah.
0:04:10 > 0:04:13That's about the best fish finger sandwich you're ever going to eat.
0:04:16 > 0:04:20- That is delicious, I have to say. - Good.
0:04:20 > 0:04:23Well, for a chef to tell us that, that's got to be good, hasn't it?
0:04:23 > 0:04:25I'm still trying to find a bone, though.
0:04:28 > 0:04:31But there's one fish Tush isn't cooking for me today
0:04:31 > 0:04:34that Hastings is famous for - Dover sole.
0:04:39 > 0:04:43This is one of the best places for Dover soles, along the Channel,
0:04:43 > 0:04:45around the whole country.
0:04:45 > 0:04:49It's renowned for it, all over the country, all over Europe, I presume.
0:04:50 > 0:04:52Mark Woodley has been going out at night
0:04:52 > 0:04:55fishing for these bottom-dwelling flatfish at Hastings
0:04:55 > 0:04:57for over 35 years.
0:04:59 > 0:05:02Dover sole is a favourite among top chefs
0:05:02 > 0:05:03because of its sweet flesh.
0:05:03 > 0:05:06But before I cook any, I want to hear a bit more
0:05:06 > 0:05:09from one of Hastings' longest-serving fishermen.
0:05:10 > 0:05:14- Are you there, Mark?- Hello. - Good to see you.
0:05:15 > 0:05:19- Come on down.- How are we doing? - I'm very good, thank you. Yourself?
0:05:19 > 0:05:23- Very well.- Good.- Good to see you? - How are you doing?- Yeah, very well.
0:05:23 > 0:05:26Tell us about this place. Where does your fishing rights cover?
0:05:26 > 0:05:30- Well, personally, we fish from sort of Bexhill...- Yeah.
0:05:30 > 0:05:33- ..down to sort of this side of Rye. - Yeah.
0:05:33 > 0:05:36And probably out to five or six miles. We don't really go that far.
0:05:36 > 0:05:39Whereas pig farming's one thing - you know what you're producing -
0:05:39 > 0:05:42- here, it's kind of a lottery, isn't it?- It is a lottery.
0:05:42 > 0:05:44You're going out after one particular thing
0:05:44 > 0:05:47- but you could end up with anything. - Yeah. Yeah, that's very true.
0:05:47 > 0:05:50I mean, it's very much a mixed fishery here anyway,
0:05:50 > 0:05:52so, I mean, the other day there,
0:05:52 > 0:05:55we caught a lot of plaice, which we don't really want to catch.
0:05:55 > 0:05:59Tell me about Dover sole. Are you a fan of it?
0:05:59 > 0:06:01Yeah, I like Dover sole. I do like Dover sole.
0:06:01 > 0:06:03- Because chefs really prize Dover sole.- Yeah, they do.
0:06:03 > 0:06:05That must keep you happy.
0:06:05 > 0:06:08We probably don't appreciate it, really, because we have so many of them.
0:06:08 > 0:06:10And cooking it, what do you do with it, then?
0:06:10 > 0:06:14- I... I grill the sole.- You grill the sole? Right.- I grill the sole.
0:06:14 > 0:06:17I don't put anything... I don't like anything... I just like fish.
0:06:17 > 0:06:20- And a few chips. - You don't need anything else.
0:06:20 > 0:06:21No. What else do you want?
0:06:23 > 0:06:26So many fishermen like their catch simply cooked
0:06:26 > 0:06:28that they can't all be wrong.
0:06:28 > 0:06:32But you don't need me to show you how to grill or fry a bit of fish
0:06:32 > 0:06:35in a bit of butter and stick it between two slices of fresh bread,
0:06:35 > 0:06:39so I'm going to try something a little bit more ambitious.
0:06:40 > 0:06:44Now, it's unbelievable to think that these Dover soles are caught,
0:06:44 > 0:06:48some are caught, just literally over that harbour wall there.
0:06:48 > 0:06:51But they catch other things here, too, and I've got a selection.
0:06:51 > 0:06:54The king of all flatfish, really, for me, Dover sole.
0:06:54 > 0:06:58I actually love this. It's my ultimate, ultimate flatfish.
0:06:58 > 0:07:00But you've got plaice and lemon sole,
0:07:00 > 0:07:03all of which are caught just off the headland there.
0:07:03 > 0:07:06Now, what I'm going to do is like a classic meuniere sort of style,
0:07:06 > 0:07:08which is a brown butter, really,
0:07:08 > 0:07:11but with the addition of capers, parsley and lemon in there as well.
0:07:11 > 0:07:14What I did find, when I was wandering over there, from a little shop,
0:07:14 > 0:07:18I found these little fellas here, these little brown shrimps.
0:07:18 > 0:07:21Now, I love these. They're often found in Morecambe.
0:07:21 > 0:07:24But they're delicious and are going to go fantastically well with this.
0:07:26 > 0:07:30My plan is that the bitterness of the lemon and the punch of the capers
0:07:30 > 0:07:32will make the natural sweetness of my brown shrimps
0:07:32 > 0:07:36and that prize Dover sole really complement each other.
0:07:37 > 0:07:39First of all, you need to take the skin off.
0:07:39 > 0:07:41Now, what you need is a pair of scissors
0:07:41 > 0:07:44and trim off the fins.
0:07:44 > 0:07:48This would have to be my last supper, really,
0:07:48 > 0:07:51cos a Dover sole tastes fantastic.
0:07:51 > 0:07:54Last time I had this was over in France,
0:07:54 > 0:07:57literally, 70-odd miles in that direction.
0:07:57 > 0:08:01This was 100 euros, this dish,
0:08:01 > 0:08:05but, let's face it, what better place to have it than here?
0:08:05 > 0:08:06And cheaper.
0:08:06 > 0:08:11The bones in Dover sole aren't very difficult to deal with when you're eating it,
0:08:11 > 0:08:13so I'm going to leave them in,
0:08:13 > 0:08:17which means all I have to do is take off the fins, tail, head and skin.
0:08:17 > 0:08:19This takes a bit of practice to do neatly
0:08:19 > 0:08:22but your fishmonger will have loads of that,
0:08:22 > 0:08:24so you could get him to do it for you.
0:08:24 > 0:08:26I'm going to cook it the traditional way,
0:08:26 > 0:08:31which is just a little bit of flour, first of all, and plenty of oil.
0:08:31 > 0:08:33So I've got some plain flour here.
0:08:33 > 0:08:35Season this up.
0:08:37 > 0:08:38Salt and pepper.
0:08:39 > 0:08:43And then coat our fish in the flour.
0:08:45 > 0:08:47Just get rid of the excess flour.
0:08:49 > 0:08:54And cook it in olive oil, this one. So plenty of oil.
0:08:54 > 0:08:57We don't want to cook it in butter because butter will burn.
0:08:57 > 0:09:00We use that for the sauce. This is purely to cook the fish.
0:09:00 > 0:09:03So straight in hot oil.
0:09:03 > 0:09:08And we cook this gently now for about three minutes on each side.
0:09:22 > 0:09:24And now for the sauce for this.
0:09:24 > 0:09:27So while that's cooking, we're going to make our brown butter.
0:09:27 > 0:09:30So I want a little bit of shallot, just a small bit.
0:09:30 > 0:09:33I'm going to finish this off with a lemon flower
0:09:33 > 0:09:37and that's little Sammy over there. She's peeling a lemon with a spoon.
0:09:37 > 0:09:40It's always better to get somebody else to do that, really.
0:09:40 > 0:09:43It's far too fussy but the secret of it is,
0:09:43 > 0:09:46we just want all the rind and the pith removed from the lemon,
0:09:46 > 0:09:49so you end up just with a nice-shaped lemon.
0:09:49 > 0:09:51Now, I'm going to make a nice little sauce with this.
0:09:51 > 0:09:53You need some butter here.
0:09:53 > 0:09:56Into a really hot pan. You can see that - hot.
0:09:56 > 0:09:59Just a small amount of butter.
0:10:00 > 0:10:02It is me cooking it, of course.
0:10:02 > 0:10:04Throw the shallots in now.
0:10:04 > 0:10:08If you throw the shallots in too early, they're going to burn.
0:10:08 > 0:10:13So the butter just starts to colour, just ever so slightly.
0:10:13 > 0:10:16This is what the French call beurre noisette.
0:10:16 > 0:10:18It means nut-brown butter.
0:10:18 > 0:10:21And when you create this, it just adds a lovely little flavour to it
0:10:21 > 0:10:24and almost like a bitterness to the sauce.
0:10:24 > 0:10:27And then what we can do is add our lemon.
0:10:27 > 0:10:30Now, you need to be careful when you do this at home.
0:10:30 > 0:10:32Keep this well away from your net curtains
0:10:32 > 0:10:36because this will go everywhere, so while it's still on the heat...
0:10:36 > 0:10:38lemon, straight in.
0:10:38 > 0:10:40Swirl that around now in our pan.
0:10:44 > 0:10:46And take a little bit of muslin...
0:10:49 > 0:10:52..and pass this through.
0:10:52 > 0:10:54We don't really want any of the shallots.
0:10:55 > 0:10:59You can see the colour of the butter, what's happening there now.
0:10:59 > 0:11:01And all those little bits.
0:11:01 > 0:11:03You can see the butter's changed colour in here as well.
0:11:03 > 0:11:07And then we can impart the fundamental part of this dish - the flavour.
0:11:08 > 0:11:12So into the butter sauce goes a handful of capers,
0:11:12 > 0:11:13parsley...
0:11:15 > 0:11:17..and the shrimps.
0:11:19 > 0:11:22Along with a grind of pepper and a pinch of salt.
0:11:25 > 0:11:28Mix that together and then spoon it onto the delicious Dover sole
0:11:28 > 0:11:31that's been so patiently waiting.
0:11:33 > 0:11:36And then we've got our lemon flowers.
0:11:38 > 0:11:40Which I've got over here.
0:11:41 > 0:11:46When we cut the lemon, we've got this lovely flower-shaped pattern.
0:11:46 > 0:11:48Then simply lay the lemon flowers
0:11:48 > 0:11:52onto that superb piece of local Dover sole.
0:11:54 > 0:11:56And then that's it. You've got a simple little dish
0:11:56 > 0:12:00based on a classic meuniere sort of sauce,
0:12:00 > 0:12:04which is this nut-brown butter that you can pour over the top.
0:12:04 > 0:12:07You can almost eat this just as it is,
0:12:07 > 0:12:11but you don't really want anything else.
0:12:11 > 0:12:13It's got to be the ultimate flatfish
0:12:13 > 0:12:16and it's right on your doorstep, just out there.
0:12:21 > 0:12:25This lovely fish and the small boats that work the shallow waters here
0:12:25 > 0:12:28are a good example of how we should all make the most
0:12:28 > 0:12:31of the bountiful supply of great food in this country.
0:12:33 > 0:12:36But I am leaving Hastings now and the county of East Sussex
0:12:36 > 0:12:38to cross into Kent.
0:12:42 > 0:12:47The Kentish coastline stretches right around the bottom right-hand foot of Britain,
0:12:47 > 0:12:51past the iconic White Cliffs and then northwards.
0:12:51 > 0:12:54Here, seafood continues to thrive
0:12:54 > 0:12:59and places like Whitstable have long been famed for their world-class oysters.
0:13:03 > 0:13:07But heading inland, this area offers much, much more.
0:13:12 > 0:13:14And you really can see below me
0:13:14 > 0:13:17the different varieties of stuff being produced down there.
0:13:17 > 0:13:20There's arable farming, sheep and cattle grazing further along
0:13:20 > 0:13:23and then also, directly below us, there's vegetable production.
0:13:23 > 0:13:28However, what Kent is probably best-known for is its orchards.
0:13:34 > 0:13:38Traditional orchards are a key part of the beauty of the Kent Downs.
0:13:41 > 0:13:44The Tudors grew plums, pears and apples in Kent
0:13:44 > 0:13:46some 400 years ago,
0:13:46 > 0:13:49but it's thought they may have been found here long before that.
0:13:51 > 0:13:55But what I've come here for are the jewels in Kent's culinary crown.
0:14:02 > 0:14:05Absolute beautiful, glistening cherries on a tree like this,
0:14:05 > 0:14:09picked straight off and straight out into the shop or the farm shop.
0:14:09 > 0:14:11I mean, you just can't beat this time of year, can you?
0:14:11 > 0:14:14For James Dallaway, cherries are in the blood.
0:14:14 > 0:14:16His father planted this orchard
0:14:16 > 0:14:20and now he aims to pass his passion on to others
0:14:20 > 0:14:24by throwing open the gates and allowing the public to adopt a tree.
0:14:24 > 0:14:25The taste is absolutely amazing
0:14:25 > 0:14:27and it's such a lovely thing for families.
0:14:27 > 0:14:30They can come down. We have a Blossom Weekend,
0:14:30 > 0:14:31kids see the tree in bloom
0:14:31 > 0:14:35and then they come back and, wow, there's cherries - amazing.
0:14:35 > 0:14:39The cherry season in this country only lasts five or six weeks a year
0:14:39 > 0:14:41and it really signals summer's here.
0:14:43 > 0:14:46The first farmer's market of every venue of every season that you go to,
0:14:46 > 0:14:49the clamour and the queue for the cherries is incredible.
0:14:49 > 0:14:52It's just, "Oh, wow, we've been waiting 46 weeks for this."
0:14:52 > 0:14:55And with it being the height of the picking season now,
0:14:55 > 0:14:58if James thinks his vast swathes of bird netting
0:14:58 > 0:15:01will keep me from his superb cherries, he's wrong.
0:15:01 > 0:15:05Now, I used to love pick-your-own farms when I was a young kid
0:15:05 > 0:15:08and apparently, I've got to wear this thing
0:15:08 > 0:15:10and I know what you're thinking.
0:15:10 > 0:15:12Just don't ask.
0:15:13 > 0:15:17Michael, good to see you. I feel like I'm dressed the part, anyway.
0:15:17 > 0:15:21- Is that the correct...? - That's the kit for picking. - That's the correct gear.
0:15:21 > 0:15:25- These look fantastic. So how old are these?- These are about 25 years old,
0:15:25 > 0:15:28some of the original planting that my dad planted in the '80s.
0:15:28 > 0:15:31- I assume there's hundreds of types? - There is.
0:15:31 > 0:15:33We grow about 30 or so.
0:15:33 > 0:15:36This variety is called Merchant. It's the first of the English season.
0:15:36 > 0:15:38I need a few more than this. I'd better keep going.
0:15:38 > 0:15:40We'll be here all day, I think.
0:15:40 > 0:15:42You would be! Look at the amount you've got in there.
0:15:42 > 0:15:44I'm keeping my eye on the novice.
0:15:44 > 0:15:47Good job you're not getting paid by the pound.
0:15:48 > 0:15:52All the cherries are picked by hand here to avoid damaging them,
0:15:52 > 0:15:55but as Michael's proving, it's slow work.
0:15:56 > 0:15:59In fact, it takes so long, I made the mistake
0:15:59 > 0:16:02of asking some of the film crew to go and get me some lunch
0:16:02 > 0:16:04before I tackled my first recipe.
0:16:04 > 0:16:06This, they expect me to eat.
0:16:06 > 0:16:08I actually don't know what it is
0:16:08 > 0:16:12and I've been involved in food for 40 of the 41 years of my life,
0:16:12 > 0:16:16but they assure me this is a burger in a pasty.
0:16:16 > 0:16:19So I thought I'd cook myself something for lunch.
0:16:21 > 0:16:24And it's the healthy option today - trifle.
0:16:27 > 0:16:29Now, there are basically two types of cherry,
0:16:29 > 0:16:33the acid cherries are the ones usually used in cooking,
0:16:33 > 0:16:35but we've been picking a sweet variety
0:16:35 > 0:16:37and that's what I'm going to use in this.
0:16:38 > 0:16:40And I'm going to stew these straight away.
0:16:40 > 0:16:44So we've basically just picked these. Into a hot pan.
0:16:46 > 0:16:49I'm going to use some of this lovely cherry brandy.
0:16:51 > 0:16:54You could use a little bit of kirsch in there as well if you wanted
0:16:54 > 0:16:57but this cherry brandy is fantastic.
0:16:57 > 0:17:00And I'm just going to sweeten it slightly with some sugar.
0:17:02 > 0:17:03Only about a couple of tablespoons.
0:17:03 > 0:17:05What this is going to do is not just sweeten them,
0:17:05 > 0:17:09but it's going to thicken up the liquid, ready for my trifle.
0:17:09 > 0:17:14What we need to do is cook this for about, I'd say, ten minutes, really,
0:17:14 > 0:17:16with the lid off - let them stew down.
0:17:16 > 0:17:18What we end up with is what we've got over here.
0:17:18 > 0:17:20So I'm just going to lose this to one side.
0:17:21 > 0:17:23Get that down, cooking over there.
0:17:23 > 0:17:26And we've got some of this cherry liquor,
0:17:26 > 0:17:29which you can see, the juice has become nice and thick, like that.
0:17:30 > 0:17:32And it's delicious. These...
0:17:34 > 0:17:35..are really good now.
0:17:35 > 0:17:39Great off the tree, but perfect for our trifle.
0:17:39 > 0:17:43Now this is kind of like a... I'd call this a cheat's trifle, really.
0:17:43 > 0:17:47It kind of cheats because it uses this stuff.
0:17:47 > 0:17:49Now, this is ready-made custard
0:17:49 > 0:17:52and chefs will be going, "Why didn't you make it yourself?"
0:17:52 > 0:17:57But this is out of a packet. It's not the bright yellow stuff.
0:17:57 > 0:18:00It's ready-made custard.
0:18:00 > 0:18:03What I'm going to do is create what the French call a creme legere,
0:18:03 > 0:18:05or what we call custard and cream.
0:18:05 > 0:18:09It's often what's found in choux pastry and chocolate eclairs.
0:18:13 > 0:18:15So for your cheat's creme legere, gently mix in
0:18:15 > 0:18:19about as much lightly whipped double cream as there is custard.
0:18:22 > 0:18:24And it tastes...
0:18:24 > 0:18:28This is just...delicious.
0:18:28 > 0:18:31You see, not everything has to be made from scratch
0:18:31 > 0:18:34and really, once you crown all this with your cherries,
0:18:34 > 0:18:39no-one's going to fuss about whether or not you've separated your own eggs.
0:18:39 > 0:18:42And then I'm going to cheat again with this.
0:18:42 > 0:18:45And what I'm going to do is use some of this Madeira cake,
0:18:45 > 0:18:49which we've basically bought from a shop just down the road, there.
0:18:49 > 0:18:52And just dice this up, really.
0:18:52 > 0:18:56Because this is what my granny used to make a trifle,
0:18:56 > 0:18:59and if it's good enough for my gran,
0:18:59 > 0:19:01it's kind of good enough for me, really.
0:19:01 > 0:19:04So I thought I'd use a little bit of this
0:19:04 > 0:19:07and then I've made a little bit of stock syrup, here,
0:19:07 > 0:19:10which is basically sugar and water brought to the boil.
0:19:10 > 0:19:15And we're going to use some of this cherry brandy there.
0:19:17 > 0:19:20Over the top.
0:19:21 > 0:19:23Now, it wasn't until I was about 14,
0:19:23 > 0:19:27when I actually found my grandmother's recipe for her sherry trifle,
0:19:27 > 0:19:29and sadly, it was when she'd passed away.
0:19:29 > 0:19:33Now I've realised why my auntie and my granddad fell asleep
0:19:33 > 0:19:34during the Queen's Speech,
0:19:34 > 0:19:38because the amount of alcohol she used to have in this was unbelievable.
0:19:39 > 0:19:43But you just take the cherries like that, over the top.
0:19:44 > 0:19:46And just let them soak in.
0:19:47 > 0:19:52So we just allow this to infuse and then you use some of this,
0:19:52 > 0:19:56this custard mixture, over the top.
0:19:58 > 0:20:00And you basically build up layers.
0:20:00 > 0:20:02I didn't really know what to do, to be honest.
0:20:02 > 0:20:05I was on my way here, thinking, "What am I going to do with cherries,
0:20:05 > 0:20:07"rather than just sort of pick them off a tree?"
0:20:07 > 0:20:11But you can't beat a trifle, can you, really?
0:20:15 > 0:20:17Before we top this with the cream,
0:20:17 > 0:20:19I'm just going to make some caramel in here
0:20:19 > 0:20:22and dip some cherries in a caramel.
0:20:22 > 0:20:26So just plain caster sugar in a hot pan - nothing else.
0:20:26 > 0:20:29I'm just going to instantly make a caramel.
0:20:29 > 0:20:32And then for our whipped cream - no need to put any custard in this one -
0:20:32 > 0:20:34I'm just going to whip it up.
0:20:39 > 0:20:41You see, if this was a normal cookery show,
0:20:41 > 0:20:43we'd have this done.
0:20:43 > 0:20:46It's only because our director wants me to feel the sort of nature
0:20:46 > 0:20:48and the outdoor space
0:20:48 > 0:20:51and life, living it outdoors,
0:20:51 > 0:20:53that we've got to cook without electric.
0:20:59 > 0:21:02This is ridiculous. Is this single cream?
0:21:04 > 0:21:06I'm going to be two more minutes. Off you go.
0:21:13 > 0:21:16Right, well, we're nearly there.
0:21:17 > 0:21:19Look at that.
0:21:19 > 0:21:22Peaks of cream.
0:21:22 > 0:21:24Now get yourself a piping bag.
0:21:26 > 0:21:30Almost any plastic bag will do, as long as it's clean
0:21:30 > 0:21:31and not full of holes.
0:21:31 > 0:21:33Fill it up and nip off the corner
0:21:33 > 0:21:35before squeezing out a pretty pattern
0:21:35 > 0:21:37on the top of your trifle.
0:21:37 > 0:21:41Now, the key to this is make it look like it's nice.
0:21:41 > 0:21:43So think ahead, you know?
0:21:43 > 0:21:45Just...
0:21:48 > 0:21:51Like that. Think ahead.
0:21:52 > 0:21:55You see, with cooking, chefs tell you less is more,
0:21:55 > 0:21:59but with trifle, more is more.
0:21:59 > 0:22:01Look at that!
0:22:01 > 0:22:05I'm going to finish this off with some chocolate shavings, as well.
0:22:08 > 0:22:12And then all we need to finish this off
0:22:12 > 0:22:13is our cherries,
0:22:13 > 0:22:16which we can dip into this liquid caramel.
0:22:16 > 0:22:20Now, you could, of course, dip them in chocolate if you wanted to, but I like them in this.
0:22:20 > 0:22:23It just creates a lovely glaze over the top.
0:22:29 > 0:22:32These are the cherry equivalents to toffee apples.
0:22:34 > 0:22:37And if you think I'm being very restrained not eating them here and now,
0:22:37 > 0:22:41you're wrong - it's just that the caramel is far too hot.
0:22:45 > 0:22:48So you really want to allow these to cool down
0:22:48 > 0:22:51and then all we do is just lift each one off...
0:22:53 > 0:22:55..to decorate our trifle.
0:22:58 > 0:23:00Pop the last one on.
0:23:03 > 0:23:05A cherry trifle.
0:23:05 > 0:23:07Easy as that.
0:23:07 > 0:23:09But remember, this is for me.
0:23:10 > 0:23:13That's what the crew's going to be left to eat.
0:23:18 > 0:23:22Burger in a pasty or a cheat's trifle?
0:23:24 > 0:23:28With Kentish cherries in season from June through July,
0:23:28 > 0:23:30I know which one I prefer.
0:23:31 > 0:23:35In fact, given the choice between fresh, locally grown,
0:23:35 > 0:23:37regional specialities
0:23:37 > 0:23:41or their anonymous and often tasteless imported cousins,
0:23:41 > 0:23:43I'll always go British.
0:23:45 > 0:23:47Join me next time to see in what other ways
0:23:47 > 0:23:50our varied landscape and the way we work it
0:23:50 > 0:23:53combine to give us the food we love.