0:00:02 > 0:00:04I'm a busy mum and I cook every day.
0:00:04 > 0:00:06So I try to keep my food exciting.
0:00:07 > 0:00:09Anybody hungry?
0:00:09 > 0:00:12I like to experiment with new flavours and ingredients.
0:00:12 > 0:00:13Is that yummy?
0:00:13 > 0:00:16But I've always wanted to find out more
0:00:16 > 0:00:17about the food I feed my family.
0:00:19 > 0:00:20So in this series,
0:00:20 > 0:00:23I'm travelling the length and breadth of the country
0:00:23 > 0:00:24to meet the fishermen...
0:00:24 > 0:00:27- There's a Dover sole. - You got a fish, you got a fish!
0:00:27 > 0:00:29..the farmers...
0:00:29 > 0:00:32- Has anyone ever gone in? - Yeah! I have!
0:00:32 > 0:00:36..the chefs and the producers who go the extra mile
0:00:36 > 0:00:40to make British food some of the best in the world.
0:00:40 > 0:00:42- Super!- Yes! Look!- Brilliant!
0:00:42 > 0:00:44I'll explore some familiar foods...
0:00:44 > 0:00:47That is so pretty. I feel totally inspired.
0:00:47 > 0:00:50..and try some that are totally new.
0:00:50 > 0:00:53I mean, you have to be completely bonkers to cook like this.
0:00:53 > 0:00:57And I'll be creating brand-new recipes...
0:00:57 > 0:00:58This works!
0:00:58 > 0:01:00..inspired by their produce...
0:01:00 > 0:01:03- Hope you're hungry! - It smells amazing!
0:01:03 > 0:01:06..as I go on my British Food Adventure.
0:01:14 > 0:01:16This time, I'm in East Anglia.
0:01:17 > 0:01:19This is hard-core farming country
0:01:19 > 0:01:22where so much of the food we buy in the supermarket comes from.
0:01:24 > 0:01:27My grandfather was a farmer, so I can't wait
0:01:27 > 0:01:31to meet some of the people who produce the food I love so much.
0:01:33 > 0:01:37This region is the hunting ground of the famous Cromer crab.
0:01:37 > 0:01:39It's so exciting!
0:01:39 > 0:01:43And it provides the perfect growing conditions for one of my guilty pleasures.
0:01:43 > 0:01:47That might have just made of my crisp obsession worse!
0:01:52 > 0:01:55But before I head there, I'm cooking something special
0:01:55 > 0:01:57in honour of all those hard-working farmers.
0:01:59 > 0:02:02One of my favourite sandwiches is a ploughman's cheese and pickle,
0:02:02 > 0:02:04but of course I'm not going to teach you have to make a sandwich.
0:02:04 > 0:02:06I'm going to turn it into a tart.
0:02:08 > 0:02:12Crunchy, tangy pickle and full-flavoured mature Cheddar
0:02:12 > 0:02:14served up on a shortcrust pastry shell.
0:02:16 > 0:02:19I recommend using shop-bought shortcrust pastry
0:02:19 > 0:02:22but I have a trick that just takes your pastry up a notch.
0:02:22 > 0:02:27I've got paprika and this just gives the pastry a slight heat
0:02:27 > 0:02:30but also gives it this gorgeous orange colour.
0:02:30 > 0:02:32No-one would even question that you bought it.
0:02:34 > 0:02:39You'll get ripples of this lovely paprika going through the pastry
0:02:39 > 0:02:42and it looks like you've made such an effort and really you haven't.
0:02:43 > 0:02:46Leave it in the fridge to chill for about 15 minutes.
0:02:46 > 0:02:49This is just going to make it a lot easier to work with.
0:02:49 > 0:02:51While that's cooling down,
0:02:51 > 0:02:54heat your oven to 160 degrees and pop in a baking tray.
0:02:56 > 0:03:00Now, I'm going to roll that to roughly about the thickness of a pound coin.
0:03:01 > 0:03:03I've picked a really deep tart tin.
0:03:03 > 0:03:05This just means I can get lots of filling in it.
0:03:05 > 0:03:08Exactly like when you pick up a ploughman's sandwich,
0:03:08 > 0:03:12you want lots of chunky pickle and chunks of cheese and this is exactly
0:03:12 > 0:03:16what this is about, it's going to be a nice, thick wedge of a tart.
0:03:20 > 0:03:21To achieve a crispy base,
0:03:21 > 0:03:24the pastry needs to be baked before all the filling goes in.
0:03:24 > 0:03:26Stick that straight on to the hot tray.
0:03:28 > 0:03:30After 25 minutes,
0:03:30 > 0:03:32take the baking beads out and pop it back in the oven
0:03:32 > 0:03:34for another 15 minutes.
0:03:34 > 0:03:36I'm going to get started on the filling.
0:03:36 > 0:03:38Four eggs.
0:03:39 > 0:03:41150mls of whole milk.
0:03:41 > 0:03:43Just whisk that together.
0:03:46 > 0:03:48And now the most important bit.
0:03:48 > 0:03:51You can't beat a strong, mature Cheddar.
0:03:51 > 0:03:54God, doesn't 250g of cheese look really good?
0:03:54 > 0:03:57If I could eat cheese like that and it was socially acceptable
0:03:57 > 0:04:00I would totally walk around eating cheese like that for lunch.
0:04:00 > 0:04:02But it's not, they say!
0:04:04 > 0:04:05Ooh, I love cheese!
0:04:07 > 0:04:09You can see that that is baked all the way through.
0:04:09 > 0:04:11Now, this is my favourite bit.
0:04:12 > 0:04:16It's such simple things, it's pickle and it's cheese.
0:04:16 > 0:04:20You know, I grew up on cardamom and cinnamon sticks,
0:04:20 > 0:04:21on such intricate flavours,
0:04:21 > 0:04:24that sometimes there's that part of me that says, "Do you know what,
0:04:24 > 0:04:26"I am not going to have any spices,
0:04:26 > 0:04:28"I just want to have something really simple,
0:04:28 > 0:04:30"just cheese and pickle."
0:04:32 > 0:04:35The whole point of layering is that you'd don't dilute the flavours.
0:04:35 > 0:04:38You get a little bit of everything in each mouthful.
0:04:39 > 0:04:41Now for the egg and milk.
0:04:41 > 0:04:42Don't be tempted to add seasoning,
0:04:42 > 0:04:44it really doesn't need anything else.
0:04:46 > 0:04:47Just pour it in gently,
0:04:47 > 0:04:50just so you don't disturb the pickle and the cheese.
0:04:50 > 0:04:53You want everything to stay exactly as you put it.
0:04:55 > 0:04:57And it's back in the oven for another 25 minutes.
0:05:08 > 0:05:10Oh, look at that - cheesy!
0:05:12 > 0:05:15That pastry is lovely and golden, there's a...
0:05:15 > 0:05:19It's slightly soft in the centre, which is exactly what you want,
0:05:19 > 0:05:21you want to take it out when there's a slight wobble in the middle
0:05:21 > 0:05:24because that's going to sit there and it's going to cool
0:05:24 > 0:05:26and residual heat is going to just keep cooking it.
0:05:27 > 0:05:30Oh, what's better than cheese? Cooked cheese!
0:05:32 > 0:05:35It's really important that when you are trimming the edges
0:05:35 > 0:05:37that the pastry is still really warm.
0:05:37 > 0:05:39And if the pastry was cold, it would just shatter.
0:05:39 > 0:05:41That's my bit.
0:05:41 > 0:05:43That's your bit.
0:05:46 > 0:05:48Leave it to cool before diving in.
0:05:50 > 0:05:54I mean, to look at it, it just looks like an ordinary tart
0:05:54 > 0:05:55but you know and I know
0:05:55 > 0:05:58there's something a little bit special inside.
0:05:58 > 0:06:00I mean, look at that.
0:06:00 > 0:06:02You've got that delicious, tangy pickle
0:06:02 > 0:06:04and that lovely cheese on top.
0:06:04 > 0:06:07Now, I love a cheese and pickle sandwich, but if I can say so
0:06:07 > 0:06:10myself, this is so much better.
0:06:12 > 0:06:14Mmm, cheese and pickle.
0:06:14 > 0:06:17So simple but tastes amazing.
0:06:19 > 0:06:23Now, it's time to leave the kitchen and head to East Anglia
0:06:23 > 0:06:26to see for myself where some of my favourite ingredients come from.
0:06:29 > 0:06:33My first stop is on the beautiful North Norfolk coast in Cromer,
0:06:33 > 0:06:36an area world-renowned for its crab.
0:06:37 > 0:06:40I love seafood, be it prawns, mussels, squid.
0:06:40 > 0:06:43But my all-time favourite is crab.
0:06:43 > 0:06:46And I've never been out on a boat to catch my own,
0:06:46 > 0:06:49and I reckon that if I'm going to catch crab, I'm catching them today.
0:06:51 > 0:06:53And the man to help me fulfil my dream
0:06:53 > 0:06:57is Richard Matthews, who's been fishing from this beach
0:06:57 > 0:06:58for the last 40 years.
0:06:59 > 0:07:02- You were born for this. - I was born for this, he says.
0:07:02 > 0:07:04I have never been on a boat.
0:07:04 > 0:07:07- Haven't you?- In the sea. Never, no. This is my first.
0:07:07 > 0:07:09Right, now, we're going so we can catch some crabs, shall we?
0:07:09 > 0:07:11Let's go catch some crab!
0:07:11 > 0:07:13It's so exciting.
0:07:13 > 0:07:15We're in, we're in. Going.
0:07:18 > 0:07:20What a gorgeous morning.
0:07:21 > 0:07:23We're now going to pick up this pellet here.
0:07:23 > 0:07:26- This is what you're aiming for? - This is what we're aiming for.
0:07:26 > 0:07:28Pick the buoys up. Buoy goes down to an anchor
0:07:28 > 0:07:31and the anchor then goes to the pot.
0:07:32 > 0:07:35- Ease her down. - I'll just pick the buoy up.
0:07:36 > 0:07:39They've got the first pot up.
0:07:39 > 0:07:41And it's full of crabs.
0:07:42 > 0:07:45On an average day, Richard catches over 250 crabs.
0:07:45 > 0:07:47That's not a bad crab.
0:07:47 > 0:07:49Nice, hard shell.
0:07:49 > 0:07:50Good quality. It's a male.
0:07:50 > 0:07:52See the shape?
0:07:53 > 0:07:54Female.
0:07:54 > 0:07:58- What's that one, Nadiya? - Male. Is that a male?
0:07:58 > 0:07:59No, is that a female?
0:07:59 > 0:08:02- Have another go. - Oh, no, that's a female.
0:08:02 > 0:08:06- Yeah.- I think I can tell a male and female crab apart.
0:08:06 > 0:08:08We'll make a fisherwoman of you yet!
0:08:10 > 0:08:12Or maybe not.
0:08:13 > 0:08:15Aren't you feeling very well?
0:08:18 > 0:08:20My sea legs have got the better of me.
0:08:20 > 0:08:23I'm just going to... I'm just going to give myself
0:08:23 > 0:08:25two minutes to look out into the horizon.
0:08:27 > 0:08:28Oh, I'm going to be sick.
0:08:30 > 0:08:32Are you feeling all right, Nadiya?
0:08:32 > 0:08:34I'm feeling really sick right now.
0:08:34 > 0:08:36We've all been there, my beauty.
0:08:37 > 0:08:40Some people are fine, and other people are horrendous, you know.
0:08:40 > 0:08:42It's just the luck of the draw, I think.
0:08:43 > 0:08:46She's all right. She's a tough 'un, I can tell that.
0:08:46 > 0:08:49We'll get you back in that kitchen, darling.
0:08:49 > 0:08:51We're going back. I could not be happier.
0:08:51 > 0:08:53I feel safe in a kitchen.
0:08:53 > 0:08:55We've got a big copper on the boil at home,
0:08:55 > 0:08:57we'll get these crabs sorted.
0:08:59 > 0:09:01Hold tight.
0:09:03 > 0:09:05Oh!
0:09:06 > 0:09:08Right, are we getting off?
0:09:08 > 0:09:10- OK!- All right, you're fine!
0:09:10 > 0:09:12That's one way to get off!
0:09:19 > 0:09:20Lovely land.
0:09:21 > 0:09:25Starting off this morning, I thought I was really excited about this bit.
0:09:25 > 0:09:27I'm so glad it's over.
0:09:27 > 0:09:30I am so glad it is over.
0:09:30 > 0:09:33Come on, then. Let's go and get back in that kitchen.
0:09:33 > 0:09:36I've experienced the hard work that goes into catching them,
0:09:36 > 0:09:40but now I want to know what makes these particular crabs so desirable.
0:09:40 > 0:09:43The Cromer crab is a very sweet crab.
0:09:43 > 0:09:45Brown meat content is phenomenal.
0:09:45 > 0:09:48Very sweet. I think that's all down to the chalk grounds they're on.
0:09:48 > 0:09:51I'm sure that's what makes them different from everywhere else.
0:09:53 > 0:09:56The beauty of cooking crab is in its simplicity.
0:09:56 > 0:09:58They're chilled first to stun them...
0:09:58 > 0:10:01Put these crabs into this net for me, love.
0:10:01 > 0:10:03..and boiled in salt water.
0:10:04 > 0:10:06Once we get this back to the boil,
0:10:06 > 0:10:09we're going to give them 16 minutes to simmer.
0:10:09 > 0:10:10Nice, gentle simmer.
0:10:11 > 0:10:15Just enough time for me to sample the height of Cromer fashion.
0:10:17 > 0:10:19I mean, that is just pathetic.
0:10:24 > 0:10:26Oh, look how they've changed colour.
0:10:26 > 0:10:30Right, now, I'll show you how to do this and you'll be away, won't you?
0:10:30 > 0:10:32All right, when you pick these up...
0:10:32 > 0:10:34Over the back.
0:10:34 > 0:10:37You don't want to have your crab on a plate and see mud, do you?
0:10:37 > 0:10:39- No.- Do you want to try one?
0:10:43 > 0:10:45Oh, my God. It's hot!
0:10:45 > 0:10:48- I'll come back in five minutes... - No! Don't leave me.
0:10:49 > 0:10:52I mean, it looks easy enough, right? A crab and a jet wash.
0:10:52 > 0:10:54It is not that easy.
0:10:55 > 0:10:57Fun, though.
0:10:57 > 0:10:59But I don't want my husband to see this cos he's going to
0:10:59 > 0:11:01expect me to wash the car.
0:11:01 > 0:11:02I'm not washing the car.
0:11:03 > 0:11:05I think I might have done that one.
0:11:08 > 0:11:13I've caught them, I've cleaned them, but now I can't wait to taste them.
0:11:14 > 0:11:17I think my summer rolls recipe will be the perfect way
0:11:17 > 0:11:21to showcase the famous delicate flavour of Cromer's crab.
0:11:21 > 0:11:23I'm going to start with my red onion.
0:11:25 > 0:11:28Summer rolls are basically a Vietnamese salad
0:11:28 > 0:11:30wrapped up in soft rice paper.
0:11:30 > 0:11:33And remember, the skin of the spring roll is translucent,
0:11:33 > 0:11:35so you get all that lovely colour coming right through.
0:11:35 > 0:11:39Slice your veg as evenly and thinly as you can.
0:11:39 > 0:11:41We used to have a test in our house.
0:11:41 > 0:11:43If you can't see through the vegetable,
0:11:43 > 0:11:45then you've done it wrong.
0:11:46 > 0:11:48My dad would be unimpressed by that one.
0:11:49 > 0:11:51But then again, he WAS a chef.
0:11:52 > 0:11:55My dad bought us actual real-life sharp knives
0:11:55 > 0:11:58when we were probably about six years old.
0:11:58 > 0:12:01He said, the worst that you're going to do is lose your finger. So...
0:12:01 > 0:12:04What it meant was that we knew how to use a knife properly.
0:12:06 > 0:12:08That's our vegetables ready.
0:12:09 > 0:12:11Now for my star ingredient.
0:12:11 > 0:12:14When you've got something as fresh and as delicious as this,
0:12:14 > 0:12:17you want to enhance the flavour, you don't want to mask the flavour,
0:12:17 > 0:12:20so, I'm keeping it as simple as it gets.
0:12:20 > 0:12:22I'm going to season it. Just a little pinch of salt.
0:12:24 > 0:12:27Crab and lemon - a marriage made in heaven.
0:12:27 > 0:12:29I'm not adding any of the lemon juice.
0:12:29 > 0:12:31Smells delicious.
0:12:31 > 0:12:34Next up, the dipping sauce. I'm using the juice of four limes.
0:12:34 > 0:12:36Squeeze all that juice out.
0:12:38 > 0:12:39It's all right.
0:12:39 > 0:12:42I don't need my eyes to cook anyway, I just need my hands.
0:12:43 > 0:12:46Add a tablespoon or so of palm sugar...
0:12:47 > 0:12:49..and a splash of fish sauce.
0:12:49 > 0:12:52Be careful. Use this sparingly.
0:12:52 > 0:12:54It's really salty and it's fishy.
0:12:56 > 0:13:00Finally, add one red chilli and two centimetres of ginger,
0:13:00 > 0:13:01both finely chopped.
0:13:05 > 0:13:08This is a bit of a sweet, sour,
0:13:08 > 0:13:11salty dipping sauce.
0:13:11 > 0:13:14The key to make this successful is to not have
0:13:14 > 0:13:17any one of those elements overpower another.
0:13:18 > 0:13:19Perfect.
0:13:19 > 0:13:21Get that on there.
0:13:22 > 0:13:25We've got some gorgeous rice paper here.
0:13:26 > 0:13:28Look at that. But, as you can see...
0:13:30 > 0:13:33..they just snap, so we need to soften these.
0:13:33 > 0:13:35- How you getting on there, Nadiya? - Hello!
0:13:35 > 0:13:39Richard and his wife Alison have arrived, just in time to help me.
0:13:39 > 0:13:41We've got some rice paper.
0:13:41 > 0:13:44Dip that into the water, in there.
0:13:44 > 0:13:47- There you go.- Yeah, ready.
0:13:47 > 0:13:49Lay it out nice and flat.
0:13:49 > 0:13:52- Got it?- Bring it on, Nadiya. Bring it on.
0:13:52 > 0:13:54Right. You come on that side, I'll take your one.
0:13:54 > 0:13:56This is great if you're having a party and you want everyone
0:13:56 > 0:13:59- to get stuck in.- Right, OK. I'll remember this.
0:13:59 > 0:14:01- So, coriander...- OK.
0:14:01 > 0:14:04- Generous or not?- No, I just like to do a couple of strips.
0:14:04 > 0:14:07- How's that, my love? - There you go. Perfect.
0:14:07 > 0:14:09Now you've got these lovely, colourful vegetables.
0:14:09 > 0:14:11Red peppers. Go on, you go for it.
0:14:11 > 0:14:13- Onion. I like onion.- You like onion?
0:14:13 > 0:14:14Carrots.
0:14:14 > 0:14:18Kind of tuck it all in. Then grab your crab, your delicious crab.
0:14:19 > 0:14:22- This is what you cooked this morning?- Yeah. It is.
0:14:22 > 0:14:26Right, now, you take one edge and fold it over.
0:14:26 > 0:14:29Then you take the other edge and, again, fold that over.
0:14:29 > 0:14:33Then you take this edge and you go, nice and tight,
0:14:33 > 0:14:35over and then just roll.
0:14:35 > 0:14:39Roll, roll, all the way.
0:14:40 > 0:14:42And that is your summer roll.
0:14:42 > 0:14:45- Lovely. - How hot is that sauce, Nadiya?
0:14:45 > 0:14:47Now, it has got chilli and has got ginger.
0:14:47 > 0:14:49- Are you going to try it? - You don't like hot, do you?
0:14:49 > 0:14:51Try yours first, darling.
0:14:53 > 0:14:55Don't be a wimp, come on.
0:14:55 > 0:14:57- All right, I'll go for it. - As you went in the boat.
0:14:58 > 0:15:00Mmm! Very lovely.
0:15:02 > 0:15:03That really is nice.
0:15:03 > 0:15:06- Enjoying that?- Yeah. Come on, let's go for a bit more heat.
0:15:06 > 0:15:07Oh! Well done!
0:15:07 > 0:15:11- Mmm, it is lovely.- This is the best crab I've ever tasted.
0:15:11 > 0:15:13Lovely and fresh, sweet.
0:15:13 > 0:15:15- Best you'll ever get.- I think so.
0:15:15 > 0:15:18- Beautiful. We make a wonderful team. - We do!
0:15:18 > 0:15:21But I am never going on that boat again.
0:15:21 > 0:15:22- You are.- No, I am not.
0:15:22 > 0:15:23I am not.
0:15:25 > 0:15:28That was fantastic, but my trip's about to get even better.
0:15:30 > 0:15:32East Anglia is famed for its potatoes.
0:15:34 > 0:15:37So I'm heading to Ely in Cambridgeshire because
0:15:37 > 0:15:40I've been told these particular spuds produce the best crisps -
0:15:40 > 0:15:43my absolute favourite snack.
0:15:46 > 0:15:47Hi, Ross.
0:15:47 > 0:15:50So I'm really excited to come to this muddy field
0:15:50 > 0:15:52to meet potato farmer Ross Taylor.
0:15:52 > 0:15:54You suddenly feel really tall.
0:15:56 > 0:16:00So, tell me, what is so good about these potatoes?
0:16:00 > 0:16:04It's the soil. 4,000 years ago, it was a forest
0:16:04 > 0:16:08and the trees decomposed and left us here with
0:16:08 > 0:16:10this beautiful black gold.
0:16:10 > 0:16:13You get the taste from the soil, the peat, the oak.
0:16:13 > 0:16:16- Do you want to have a go on the tractor?- Yes, let's go.
0:16:16 > 0:16:18It's a busy time for Ross.
0:16:18 > 0:16:21He's only got a four-week window to plant well over
0:16:21 > 0:16:23half a million potatoes.
0:16:23 > 0:16:27On the back of the machine is the seed potatoes.
0:16:27 > 0:16:30And then dropping the potatoes into the ground.
0:16:30 > 0:16:33I have to say, I have never been on a tractor
0:16:33 > 0:16:35and this is quite an experience, this is.
0:16:35 > 0:16:38My family, they're from a farming background and they grow rice.
0:16:38 > 0:16:41Being on a tractor is such a luxury that my grandad would have loved.
0:16:41 > 0:16:43All he had was two buffaloes.
0:16:43 > 0:16:45They would be just attached to these hooks and,
0:16:45 > 0:16:48depending on how deep he wanted to go into the soil,
0:16:48 > 0:16:51he would pick the heaviest person on the lightest person.
0:16:51 > 0:16:53If he didn't intend on going too deep,
0:16:53 > 0:16:55- I would stand on the back of the hooks...- Wow.
0:16:55 > 0:16:58..and spend all evening tickling this soil with these buffalo.
0:16:58 > 0:17:01- It is a similar principle to what we do here.- Yeah.- Yeah.
0:17:01 > 0:17:06The way we're doing this has not changed much since the 1940s.
0:17:06 > 0:17:09I mean, if my grandad had something like this...
0:17:09 > 0:17:11he might have lived longer!
0:17:16 > 0:17:18Oh, oh, oh!
0:17:18 > 0:17:21- Are we supposed to be doing that?- Yep.
0:17:21 > 0:17:23Has anyone ever gone in?
0:17:23 > 0:17:25Yeah. I have.
0:17:26 > 0:17:28I've been in the river before.
0:17:28 > 0:17:32So now, all the potatoes that you grow, do they all become crisps?
0:17:32 > 0:17:34- Every single one.- Really?- Yeah.
0:17:34 > 0:17:36How many bags of crisps?
0:17:36 > 0:17:42We get 4,000 bags, roughly, from one tonne of potatoes.
0:17:42 > 0:17:44- What?!- Yeah.
0:17:44 > 0:17:46- That's about as many as I'll eat in a year probably.- Yeah.
0:17:46 > 0:17:50All this talk of crisps is making me peckish...
0:17:51 > 0:17:53..so we're off to the factory on Ross's farm to see if these
0:17:53 > 0:17:56East Anglian crisps can live up to the hype.
0:17:58 > 0:18:01I'm very excited... And it's still warm!
0:18:01 > 0:18:02Still warm.
0:18:04 > 0:18:08- It's got a very unique, nutty flavour.- Yeah.
0:18:08 > 0:18:10And you know, it hasn't even been flavoured yet.
0:18:10 > 0:18:14Our crisps don't need flavour, they're beautiful by themselves.
0:18:14 > 0:18:17That might have just made my crisp obsession worse.
0:18:18 > 0:18:21In fact, it's got me thinking.
0:18:21 > 0:18:23Is it possible to improve on a bag of crisps?
0:18:23 > 0:18:25I think it is.
0:18:25 > 0:18:28I'm going to use Ross's crisps in an indulgent treat.
0:18:28 > 0:18:32My crispy chocolate salted peanut dessert.
0:18:32 > 0:18:35I know what you're thinking, but bear with me.
0:18:35 > 0:18:37It's a winner.
0:18:39 > 0:18:42I've hijacked the farmhouse kitchen so I can test my recipe out on Ross.
0:18:42 > 0:18:45First and foremost, let's use our crisps.
0:18:45 > 0:18:48I'm making the base first.
0:18:48 > 0:18:50Trust me, it works.
0:18:55 > 0:18:57I'm using lightly salted crisps.
0:18:57 > 0:19:00Now, if you're a maverick and you want to go all the way out there
0:19:00 > 0:19:03and get barbecue flavoured crisps, you are free to try that out.
0:19:03 > 0:19:05Let me know how that works out.
0:19:08 > 0:19:11They don't look like crisps but, I assure you,
0:19:11 > 0:19:12they still smell like crisps.
0:19:13 > 0:19:15But that's about to change.
0:19:17 > 0:19:19Using unsalted butter and golden syrup,
0:19:19 > 0:19:22I'm going to create a match made in heaven.
0:19:25 > 0:19:28Salty and sweet works, we all know that.
0:19:28 > 0:19:32Although I do have a sister who says that salty and sweet don't work.
0:19:32 > 0:19:33We're not friends any more.
0:19:35 > 0:19:37So the butter has just melted
0:19:37 > 0:19:41and I'm going to pour that straight over the crisps.
0:19:41 > 0:19:46Yes, that really is butter, golden syrup and crisps.
0:19:46 > 0:19:50Once it's all mixed together, tip into a greased tin.
0:19:50 > 0:19:54Use the back of a spoon and just push that into the ridges.
0:19:56 > 0:19:58Once you've done around the edges,
0:19:58 > 0:20:01just flatten it till you've got no gaps.
0:20:03 > 0:20:07Bake it for ten minutes so the base will stay nice and crispy.
0:20:07 > 0:20:09Now to my decadent filling,
0:20:09 > 0:20:13which starts with dark chocolate and unsalted butter.
0:20:13 > 0:20:16I'm going to set this over a bain-marie.
0:20:17 > 0:20:20Cooking it slowly over a pan of boiling water
0:20:20 > 0:20:22will stop the chocolate splitting.
0:20:22 > 0:20:26I've decided to use dark chocolate, so it's quite a grown-up dessert.
0:20:26 > 0:20:28Now, if you wanted to make this for children,
0:20:28 > 0:20:30you could just use milk chocolate.
0:20:30 > 0:20:33I mean, if your kids are not getting enough chocolate and crisps
0:20:33 > 0:20:36in their diet, this is the best dessert for them.
0:20:38 > 0:20:40While the chocolate melts,
0:20:40 > 0:20:44I'm whisking three eggs and 150g of caster sugar.
0:20:47 > 0:20:50You may need to do a bit of multitasking at this point.
0:20:53 > 0:20:54This is perfect.
0:20:54 > 0:20:57You can see, if I run my beaters through it,
0:20:57 > 0:21:00it's almost the consistency of double cream,
0:21:00 > 0:21:02which is exactly what you want.
0:21:02 > 0:21:05Once melted, wait a couple of minutes for your chocolate
0:21:05 > 0:21:08to cool down before slowly adding it to the egg.
0:21:11 > 0:21:17What you're looking for is a mixture that's thick and glossy...
0:21:18 > 0:21:21..and delicious. I mean, I could eat this
0:21:21 > 0:21:23just as it is, but I won't.
0:21:23 > 0:21:24I will finish this recipe.
0:21:26 > 0:21:28Now for the salted peanuts.
0:21:29 > 0:21:31Now I've got two of my favourite snacks in here,
0:21:31 > 0:21:34a bag of crisps and a bag of peanuts.
0:21:35 > 0:21:37It's the ultimate indulgence,
0:21:37 > 0:21:41so perhaps it should come with a government health warning.
0:21:41 > 0:21:43And pour that straight in.
0:21:47 > 0:21:51And then give it one final little flourish
0:21:51 > 0:21:53of the peanuts that you reserved.
0:21:53 > 0:21:55Don't do anything by halves.
0:21:55 > 0:21:57If you say crisps, put crisps in.
0:21:57 > 0:21:59If it says chocolate, get chocolate in,
0:21:59 > 0:22:03and if it says peanuts, you've got to see peanuts.
0:22:03 > 0:22:05Now all it needs is to go back into the oven
0:22:05 > 0:22:08and be baked for another 25 minutes.
0:22:12 > 0:22:15Crisps and chocolate, who'd have thought?
0:22:15 > 0:22:18You can skip the whole tart bit entirely and just get
0:22:18 > 0:22:21a bowl of chocolate and crisps.
0:22:24 > 0:22:25Works just as well.
0:22:26 > 0:22:30But I think as soon as you set eyes on the gorgeous final result,
0:22:30 > 0:22:33it proves it was worth the effort.
0:22:33 > 0:22:37Never imagined a cake being made out of crisps.
0:22:37 > 0:22:38Go on, dig in.
0:22:38 > 0:22:41But will Ross, his sister and his niece agree?
0:22:41 > 0:22:43Yum!
0:22:43 > 0:22:45Very nice.
0:22:45 > 0:22:48- That's amazing.- Can you still taste that it's crisps?
0:22:48 > 0:22:50- Yeah, you can.- But it's not a bad thing, is it?
0:22:50 > 0:22:53It's a really nice combination.
0:22:53 > 0:22:55It means a lot to me that you actually like it.
0:22:55 > 0:22:57Honestly, it is absolutely lovely.
0:22:57 > 0:23:00- Crisp king. - We should start selling these.
0:23:03 > 0:23:05From crabs to crisps,
0:23:05 > 0:23:09I'vw had an amazing time sampling some of the beautiful bounty
0:23:09 > 0:23:13East Anglia has to offer, and I've only just scratched the surface.
0:23:13 > 0:23:15But now I have to say goodbye.
0:23:17 > 0:23:20I want my final recipe to be a celebration
0:23:20 > 0:23:24of some of the other fresh produce the region excels at.
0:23:24 > 0:23:28Of course, the humble spud will have an important part to play.
0:23:28 > 0:23:31If only we could eat crisp chocolate tart every day of the week,
0:23:31 > 0:23:33but we know that there's got to be some sort of a balance.
0:23:34 > 0:23:37So I'm making a herby chicken and potato salad.
0:23:38 > 0:23:41Fresh new potatoes and crunchy vegetables,
0:23:41 > 0:23:44topped off with succulent, marinaded chicken.
0:23:44 > 0:23:48A delicious and healthy summery treat.
0:23:48 > 0:23:50So I'm going to start off with the potatoes.
0:23:50 > 0:23:52I just think life's too short.
0:23:52 > 0:23:54Don't peel them, get them straight in.
0:23:54 > 0:23:55Get all that goodness in there.
0:23:55 > 0:23:58Leave them to boil until they're tender and soft.
0:23:59 > 0:24:01I'm going to butterfly the chicken.
0:24:01 > 0:24:04I know that sounds like a really cheffy term,
0:24:04 > 0:24:06but it is actually really easy.
0:24:06 > 0:24:09I'm slicing down the middle of the chicken breasts.
0:24:09 > 0:24:12Try not to go all the way through.
0:24:12 > 0:24:14Just opening it up.
0:24:14 > 0:24:16It looks like a butterfly - that's all it is.
0:24:16 > 0:24:20And what that does is it gives you a really even cook.
0:24:20 > 0:24:24And that is it. You've butterflied a chicken, as easy as that.
0:24:25 > 0:24:27And I'm keeping it simple with the marinade, too.
0:24:28 > 0:24:31Just two spoonfuls of plain, thick yoghurt,
0:24:31 > 0:24:34salt, pepper and a drizzle of olive oil.
0:24:36 > 0:24:38And then a teaspoon of ground ginger.
0:24:38 > 0:24:40I could have used fresh ginger,
0:24:40 > 0:24:44but it doesn't quite have the aroma of ground ginger.
0:24:44 > 0:24:46This works so well.
0:24:47 > 0:24:49The juice of quarter of a lemon.
0:24:52 > 0:24:54A good handful of parsley.
0:24:56 > 0:24:58And just whizz it all up.
0:25:02 > 0:25:05Now, if you feel like it is not blitzing up that well,
0:25:05 > 0:25:08just add a little bit of extra oil.
0:25:11 > 0:25:16Now pour all that lovely, green goodness on top of the chicken
0:25:16 > 0:25:18and get your hands in.
0:25:18 > 0:25:21You can use a spoon but if I can avoid doing any washing up, I will.
0:25:21 > 0:25:23I'll use my hands for everything.
0:25:23 > 0:25:26Let that marinade just coat all of that chicken.
0:25:26 > 0:25:30The longer you leave it, the tastier that chicken's going to get.
0:25:32 > 0:25:34There's a trick that my dad taught me
0:25:34 > 0:25:36when I was learning to boil potatoes. If it's not cooked,
0:25:36 > 0:25:41no amount of shaking will let that potato fall off.
0:25:41 > 0:25:43So if you shake it, it should fall off, which means...
0:25:45 > 0:25:48..it's cooked. I mean, that might just be gravity.
0:25:48 > 0:25:50I don't even know what my dad's talking about.
0:25:52 > 0:25:56This is kind of almost my healthier version of a potato salad
0:25:56 > 0:25:59with the use of yoghurt, which means it's a little bit lighter,
0:25:59 > 0:26:03a little bit friendlier on your waist, but just as tasty.
0:26:03 > 0:26:08So, I've got some yoghurt and I've just seasoned it with some salt and pepper.
0:26:09 > 0:26:13Add a good glug of olive oil, apple cider vinegar and Dijon mustard.
0:26:14 > 0:26:17And that's going to give it a little bit of heat.
0:26:18 > 0:26:20Some honey for sweetness.
0:26:23 > 0:26:24That...
0:26:25 > 0:26:27..is just right.
0:26:29 > 0:26:32And finish it off with some fresh chives.
0:26:33 > 0:26:34Stir in your potatoes.
0:26:36 > 0:26:38And I want to serve it all on a crunchy bed
0:26:38 > 0:26:41of fresh courgette and carrot.
0:26:41 > 0:26:43Ribbon these carrots.
0:26:43 > 0:26:46The longer the carrot, the better the strips.
0:26:50 > 0:26:53And that's the point when it's had enough.
0:26:53 > 0:26:55Just eat this bit, it's fine.
0:26:58 > 0:27:01And to vary the texture, I'm grating the courgette.
0:27:02 > 0:27:04Mix the two together.
0:27:04 > 0:27:07And now for that lovely potato salad.
0:27:09 > 0:27:12And our chicken that's been marinading, and just...
0:27:15 > 0:27:17As that cooks on each side,
0:27:17 > 0:27:20it's going to get a lovely golden colour on top of it.
0:27:22 > 0:27:24Look at that.
0:27:24 > 0:27:27That is going to add shed loads of flavour.
0:27:30 > 0:27:33That chicken is cooked perfectly.
0:27:33 > 0:27:35I love chicken salad.
0:27:37 > 0:27:41That is going to be succulent as ever.
0:27:45 > 0:27:48You want to do this right at the last minute to get lovely,
0:27:48 > 0:27:50hot bits of chicken on top.
0:27:54 > 0:27:57And drizzle with more of the dressing.
0:27:57 > 0:27:59Yum.
0:27:59 > 0:28:02And that is my herby chicken salad.
0:28:02 > 0:28:05It looks colourful, it smells great
0:28:05 > 0:28:08and it is going to be delicious.
0:28:08 > 0:28:10Chicken salad!
0:28:11 > 0:28:15It's a dish that's wholesome, fresh and earthy -
0:28:15 > 0:28:17the perfect ode to East Anglia.
0:28:17 > 0:28:20This journey hasn't let me down,
0:28:20 > 0:28:23but there are plenty more places for me to visit.
0:28:25 > 0:28:28Next time, I'm off to the capital to experience the future of food...
0:28:28 > 0:28:29Ooh!
0:28:29 > 0:28:32Do you think we've flavoured these with salt and vinegar?
0:28:32 > 0:28:34They taste like salt and vinegar.
0:28:34 > 0:28:37..and meet a man who cooks using scent.
0:28:37 > 0:28:39That is intense!