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 > 0:00:09- Anybody hungry?- Oh-ho-ho-ho!
0:00:09 > 0:00:12I like to experiment with new flavours and ingredients.
0:00:12 > 0:00:13Is it yummy?
0:00:13 > 0:00:16But I've always wanted to find out more about the food
0:00:16 > 0:00:17I feed my family.
0:00:18 > 0:00:23So in this series, I'm travelling the length and breadth of the country
0:00:23 > 0:00:25to meet the fishermen...
0:00:25 > 0:00:27There's a Dover sole.
0:00:27 > 0:00:29You've got a fish! ..the farmers...
0:00:29 > 0:00:32- Has anyone ever gone in? - Yes. I have.
0:00:32 > 0:00:34..the chefs...
0:00:34 > 0:00:38and the producers who go the extra mile to make British food
0:00:38 > 0:00:40some of the best in the world.
0:00:40 > 0:00:42- See.- Yes, look!- Brilliant.
0:00:42 > 0:00:44I'll explore some familiar foods...
0:00:44 > 0:00:46That is so pretty.
0:00:46 > 0:00:47I feel totally inspired.
0:00:47 > 0:00:50..and try some that are totally new.
0:00:50 > 0:00:53You have to be completely bonkers to cook like this.
0:00:53 > 0:00:56And I'll be creating brand-new recipes...
0:00:57 > 0:00:59So sweet.
0:00:59 > 0:01:01..inspired by their produce...
0:01:01 > 0:01:03- I hope you're hungry. - Smells amazing.
0:01:03 > 0:01:06..as I go on my British food adventure.
0:01:12 > 0:01:14This week I'm in the west -
0:01:14 > 0:01:18a land famous for its farming and rich food heritage.
0:01:18 > 0:01:22I'll be helping to preserve its sweet legacy...
0:01:22 > 0:01:24Mm. Wow.
0:01:24 > 0:01:27..and getting stuck in,
0:01:27 > 0:01:30to harvest one of our best-loved ingredients.
0:01:30 > 0:01:32Yes! Hey! Ah, look at that.
0:01:40 > 0:01:45We can't start a food adventure to the West Country without a pasty.
0:01:45 > 0:01:49Not only do I love eating them, but I love making them.
0:01:49 > 0:01:50The classic Cornish pasty
0:01:50 > 0:01:54is filled with beef, potatoes, swede and onion.
0:01:54 > 0:01:57But I'm breaking the tradition to create my irresistible
0:01:57 > 0:02:00lamb and apple pasties.
0:02:00 > 0:02:02For a really great pasty,
0:02:02 > 0:02:05you've to start with some really good pastry.
0:02:05 > 0:02:10And I have a great short cut to amazing shortcrust pastry.
0:02:10 > 0:02:14I'm blending flour, butter, salt and baking powder.
0:02:15 > 0:02:19So the butter's mixed in. I can tell because the flour and butter mixture
0:02:19 > 0:02:22has become like a breadcrumb texture.
0:02:22 > 0:02:24So I pop in my egg yolks.
0:02:24 > 0:02:26And just give it a quick pulse.
0:02:27 > 0:02:30Finally, water, just enough to bind it.
0:02:32 > 0:02:35It's all clumped up together. Get it straight out.
0:02:37 > 0:02:40That was almost as easy as buying the pastry.
0:02:40 > 0:02:42So I've flattened the pastry dough out,
0:02:42 > 0:02:44I'm wrapping it in some clingfilm.
0:02:44 > 0:02:46I'm going to chill it for an hour.
0:02:48 > 0:02:51Then it's on to the equally easy filling.
0:02:51 > 0:02:56Combine lamb, chopped onion, diced potatoes and peas.
0:02:57 > 0:03:01Make sure that the potatoes, the meat,
0:03:01 > 0:03:03all the vegetables are all the same size.
0:03:03 > 0:03:06So that just means that when they cook, they're going to cook evenly.
0:03:08 > 0:03:12Now, pasties traditionally have some element of sweetness in them,
0:03:12 > 0:03:14whether it be from carrots or swedes,
0:03:14 > 0:03:19but I'm adding my sweetness using green apples.
0:03:19 > 0:03:23I know that feels like a bit of a weird combination, but I don't like
0:03:23 > 0:03:26to follow rules. I like to mix things up.
0:03:27 > 0:03:31Apples are a famous West Country ingredient, and I think they go just
0:03:31 > 0:03:34as well with lamb as they do with pork.
0:03:37 > 0:03:40Mix everything together really, really well.
0:03:40 > 0:03:42I am partial to a prank.
0:03:42 > 0:03:46And my husband is usually on the receiving end, so what I'll do is
0:03:46 > 0:03:49I'll make a particular pasty for him and mark it out.
0:03:49 > 0:03:52He'll go straight in thinking he's going to get this delicious,
0:03:52 > 0:03:55meaty pasty. But all he's got is peas and potatoes.
0:03:56 > 0:04:01I mean, I have got meaner pranks, but that one usually gets him.
0:04:01 > 0:04:03Add dried mint for flavour and salt for seasoning
0:04:03 > 0:04:05and give it a thorough jiggle.
0:04:09 > 0:04:12To ensure your pasty filling is rich and juicy,
0:04:12 > 0:04:13add melted butter and some flour.
0:04:13 > 0:04:15Because I'm using a raw filling in the pasty,
0:04:15 > 0:04:17as soon as it goes in the oven,
0:04:17 > 0:04:20it will start cooking and releasing moisture, so it's really important
0:04:20 > 0:04:23to add the flour so it help to thicken up all the liquids.
0:04:25 > 0:04:28And that is our filling done.
0:04:28 > 0:04:32With the pastry nice and chilled, it's time for a work-out.
0:04:32 > 0:04:36WHISPERS: Let's roll up those sleeves. Right.
0:04:36 > 0:04:41You can tell the pastry is really cold because I'm on my tippy-toes.
0:04:46 > 0:04:48WHISPERS: I think I need to go to the gym.
0:04:48 > 0:04:52Using a small plate, cut pastry circles.
0:04:54 > 0:04:56Brush half of the circle edge with egg.
0:04:58 > 0:04:59And this is where you learn whether
0:04:59 > 0:05:03you're an over filler or an under filler, and I am an over filler,
0:05:03 > 0:05:08I always put way too much in and my then pasties burst open in the oven.
0:05:08 > 0:05:10They still taste delicious, don't look as nice.
0:05:14 > 0:05:16And I might have overfilled it.
0:05:18 > 0:05:19So, try again.
0:05:22 > 0:05:23That is perfect.
0:05:23 > 0:05:26The pastry needs to be well sealed for the filling to cook.
0:05:26 > 0:05:28Using the back of a knife,
0:05:28 > 0:05:30gently push to the centre
0:05:30 > 0:05:34to just create a scalloped edge and go all the way round.
0:05:36 > 0:05:40And once they're perfectly sealed, don't forget the emergency exit.
0:05:40 > 0:05:44If that steam's got nowhere to go, it's going to burst.
0:05:44 > 0:05:46Finally, coat with egg wash.
0:05:46 > 0:05:49This is going to give them a lovely shine all over the top.
0:05:49 > 0:05:52Be generous.
0:05:52 > 0:05:55Then it's in the oven for 50 minutes.
0:05:55 > 0:05:59And when I'm waiting for a fresh pasty, this feels like an eternity.
0:06:00 > 0:06:01Let's have a look.
0:06:02 > 0:06:04Oh, look at those.
0:06:07 > 0:06:09WHISPERS: Let's see what we've got inside.
0:06:12 > 0:06:15Oh. The smells coming out of there.
0:06:15 > 0:06:19That is packed with flavour.
0:06:19 > 0:06:21My hearty lamb and apple pasties.
0:06:21 > 0:06:24What could be a more fitting dish
0:06:24 > 0:06:27to set me up for my West Country travels?
0:06:29 > 0:06:33The west is blessed with mild winters and warm summers,
0:06:33 > 0:06:37which makes it perfect for growing soft fruits,
0:06:37 > 0:06:40and this year's bounty is particularly juicy.
0:06:40 > 0:06:43My first visit takes me to Gloucester,
0:06:43 > 0:06:45the gateway to the west...
0:06:46 > 0:06:49..where I've come to a pick-your-own farm.
0:06:49 > 0:06:53It's berry-picking season, so to me, that means jam time.
0:06:53 > 0:06:55I'm here to learn the tricks of the trade
0:06:55 > 0:06:57from one of Britain's best jam makers.
0:06:57 > 0:07:01And she says I can find her somewhere in the strawberry fields.
0:07:02 > 0:07:06I'm searching for Sarah Churchill, who produces award-winning jams,
0:07:06 > 0:07:09and she's never far away from a berry.
0:07:11 > 0:07:12- Hi, Sarah.- Hi, Nadiya.
0:07:12 > 0:07:15- I thought I'd find you here.- Yeah. - Amongst the strawberries.
0:07:15 > 0:07:19Basking in the sunshine, picking strawberries. It's lovely, isn't it?
0:07:19 > 0:07:23- I hear you're a little bit jam mad. - A little bit jam mad.
0:07:23 > 0:07:25Very busy, crazy jam lady.
0:07:25 > 0:07:29So when we're picking strawberries, what are we looking for?
0:07:29 > 0:07:33We're looking for a perfectly ripe fruit, just red, no green on them.
0:07:33 > 0:07:35How long have you been jam making for?
0:07:35 > 0:07:39Well, I'm a chef by trade, so I've been making jam for many years,
0:07:39 > 0:07:43but really, as a full-time job, I have been doing it for six years.
0:07:43 > 0:07:45Are your counters really sticky?
0:07:45 > 0:07:47- Not after I've cleaned. - THEY LAUGH
0:07:47 > 0:07:49- They are at the time.- That's the only thing that puts me off
0:07:49 > 0:07:52- making jam, is the sticky counters. - It is a sticky business.
0:07:52 > 0:07:54For sure.
0:07:54 > 0:07:58Sarah has a reputation for her experimental jam flavours.
0:07:58 > 0:08:01Today we're making her midsummer berry jam.
0:08:01 > 0:08:04And as well as strawberries, we'll be using tayberries.
0:08:04 > 0:08:06A little bit of acidity to them,
0:08:06 > 0:08:09so that will balance out the lovely sweetness of the strawberry as well.
0:08:09 > 0:08:11They're not quite as tart as a blackberry.
0:08:11 > 0:08:13- No.- A bit more fragrant, like a raspberry, as well.
0:08:13 > 0:08:16Absolutely, they are really nice, actually.
0:08:16 > 0:08:18We are also using redcurrants...
0:08:18 > 0:08:21How can that not put a smile on your face? It's so colourful.
0:08:21 > 0:08:22..gooseberries,
0:08:22 > 0:08:24and my favourite, blackcurrants.
0:08:26 > 0:08:29Ugh! That one wasn't ripe.
0:08:29 > 0:08:32Well, maybe not that particular one.
0:08:32 > 0:08:35Oh, my eyeballs. I think we've got enough.
0:08:35 > 0:08:40I think we have. Kilos and kilos of lovely fruit.
0:08:40 > 0:08:41We are heading to Sarah's home,
0:08:41 > 0:08:43complete with a purpose-built jam kitchen.
0:08:45 > 0:08:46- Put me to work.- Lovely.
0:08:46 > 0:08:50Well, first job to do, really, is to take the tops off the strawberries.
0:08:50 > 0:08:52Then we can get going making the jam.
0:08:52 > 0:08:54The fruit needs very little prep.
0:08:54 > 0:08:58A rinse, a de-stalk and, where necessary, some chopping.
0:08:58 > 0:09:00I think they look like little aliens.
0:09:00 > 0:09:02They do look amazing, don't they?
0:09:02 > 0:09:05- Yeah.- And the flavour that they'll give to this jam is just fantastic.
0:09:09 > 0:09:12The reason we use copper is cos it's got great heat retention,
0:09:12 > 0:09:16it's got a large surface area for evaporation of water and liquids.
0:09:16 > 0:09:19You get that real intense flavour in the jam.
0:09:19 > 0:09:21So I'm just going to add some water first.
0:09:21 > 0:09:25- So still cooking in a traditional way?- Absolutely.
0:09:25 > 0:09:29Our fruit is simmered to soften the skins before adding the sugar.
0:09:29 > 0:09:31Pop it all in, it can go straight in.
0:09:31 > 0:09:35Strawberries contain little pectin, but the other fruits do and they'll
0:09:35 > 0:09:38react with the sugar to thicken the jam.
0:09:38 > 0:09:41We're going to cook this for approximately five minutes.
0:09:41 > 0:09:43When all the fruit has boiled down,
0:09:43 > 0:09:47Sarah adds her final special summer ingredient.
0:09:47 > 0:09:49I've got some lovely lemon verbena from the garden.
0:09:49 > 0:09:53Do have a smell, it's really fresh and citrussy and zingy.
0:09:53 > 0:09:57I'm just going to pop that in the jam, just literally to infuse it.
0:09:57 > 0:10:00- Almost like a beautiful tea, you know?- Yeah.
0:10:00 > 0:10:03We're just going to cook that for a couple of minutes,
0:10:03 > 0:10:08that will just give it a really nice, fresh, really zingy taste.
0:10:08 > 0:10:11I suppose you know just by looking at it whether it's done or not.
0:10:11 > 0:10:12Yeah, but there is a technique.
0:10:12 > 0:10:17Dip a spoon in and then you let the jam hang off the spoon...
0:10:17 > 0:10:20- So what are we looking for? A drop that...- A drop that doesn't move.
0:10:20 > 0:10:25- You see that's gelled now? You can see, there it is.- Ah.
0:10:25 > 0:10:27It's very, very hot, super hot.
0:10:27 > 0:10:30- It's just a case of...- Oh, look at that. Straightaway.
0:10:30 > 0:10:31There's a gel on it.
0:10:33 > 0:10:35Mmm!
0:10:35 > 0:10:37- Wow.- It tastes delicious.
0:10:37 > 0:10:40It's lovely and strong and gorgeous.
0:10:40 > 0:10:44Now all we need to do is jar up the midsummer berry jam.
0:10:44 > 0:10:48And I really like to have jars that are well filled,
0:10:48 > 0:10:52- so almost up to the top. - That's why I like you.
0:10:52 > 0:10:54A well filled jar.
0:10:54 > 0:10:56That is very pretty.
0:10:56 > 0:10:59I know exactly how to use this freshly made jam.
0:11:00 > 0:11:04It will be delicious in my light, crisp doughnuts.
0:11:04 > 0:11:06Mmm, jammy doughnuts.
0:11:07 > 0:11:11You can just go to the shop and buy doughnuts, but once you've made them
0:11:11 > 0:11:13yourself and realised how delicious they are, warm,
0:11:13 > 0:11:14straight out of the fryer,
0:11:14 > 0:11:17I don't know that you'll be buying them all the time.
0:11:17 > 0:11:19So I'm going to start with the dough first.
0:11:19 > 0:11:23And for the lightest, fluffiest doughnuts, I use strong bread flour.
0:11:25 > 0:11:29Add caster sugar, dried yeast, and salt.
0:11:29 > 0:11:32And always put the salt on the other side of the yeast.
0:11:32 > 0:11:35If I put that salt on top of the yeast, it will just kill it.
0:11:35 > 0:11:39It's like salt on a slug, and that never works out well.
0:11:40 > 0:11:44And now for my liquids, I've got milk and I've got some melted butter,
0:11:44 > 0:11:46and then to that I'm going to add one egg.
0:11:49 > 0:11:52That wet mixture goes in with the dry.
0:11:52 > 0:11:55And then I've got a dough hook attached to my mixer.
0:11:57 > 0:11:59Put it on,
0:11:59 > 0:12:02and then keep mixing it till the dough comes together.
0:12:04 > 0:12:05If you've got a wobbly table, hold it down.
0:12:07 > 0:12:10It's a good arm work-out, this, I can feel my bits going.
0:12:11 > 0:12:12I really can.
0:12:12 > 0:12:16The dough will take around five minutes to knead.
0:12:16 > 0:12:19It should look like something that's come out of a swamp.
0:12:19 > 0:12:20That's perfect.
0:12:20 > 0:12:24Roll it into a ball and plop into a greased bowl.
0:12:24 > 0:12:28Cover with clingfilm and leave it to prove.
0:12:28 > 0:12:32On a day like this, that could take ten minutes to double in size.
0:12:32 > 0:12:34Because it is so warm.
0:12:34 > 0:12:38The yeast will break down the sugar, creating carbon dioxide,
0:12:38 > 0:12:40causing the dough to rise, and hey presto!
0:12:42 > 0:12:44That has definitely doubled in size.
0:12:46 > 0:12:48Knock all that air out.
0:12:48 > 0:12:51And this is just going to make it easy to shape.
0:12:51 > 0:12:54A few years ago, my mum decided she was going to come round
0:12:54 > 0:12:56and so I decided to fry some doughnuts.
0:12:56 > 0:12:58My mum doesn't often give out compliments,
0:12:58 > 0:13:00but she ate more than one.
0:13:00 > 0:13:02And to me, that was a compliment.
0:13:02 > 0:13:04Divide the dough equally into 12.
0:13:04 > 0:13:07And then just roll them into little rounds.
0:13:12 > 0:13:14So that's the last one done.
0:13:14 > 0:13:17And this needs another prove.
0:13:17 > 0:13:20Once again, the dough needs to double in size.
0:13:22 > 0:13:26And the way to tell whether they are ready or not is to just push them
0:13:26 > 0:13:30and it should spring back, and those are springing back, which means they
0:13:30 > 0:13:32are perfect, they are ready to fry.
0:13:32 > 0:13:36I've heated vegetable oil to just 190 degrees.
0:13:36 > 0:13:39Being gentle is the key.
0:13:39 > 0:13:41So these take about three minutes on each side.
0:13:42 > 0:13:45And the worst thing to do to doughnuts is to fry them
0:13:45 > 0:13:47in really hot oil cos what'll happen is,
0:13:47 > 0:13:50the outside will get golden really quickly
0:13:50 > 0:13:52and inside you'll just have uncooked dough.
0:13:52 > 0:13:55So, slow and steady wins the race.
0:13:57 > 0:13:59Throw them straight into caster sugar.
0:14:02 > 0:14:04So they're coated.
0:14:04 > 0:14:06Then pop them straight on the plate.
0:14:06 > 0:14:09Now to fill these golden balls of loveliness
0:14:09 > 0:14:11with our midsummer berry jam.
0:14:11 > 0:14:16Whoa, whoa, careful. Pick up a doughnut and then
0:14:16 > 0:14:19create a little bit of a cavity.
0:14:19 > 0:14:21And this is just going to give me space to stick my nozzle in.
0:14:23 > 0:14:24And squeeze.
0:14:26 > 0:14:29And as soon as it's full, I should feel the nozzle just push back up.
0:14:32 > 0:14:34Lots of oozy jam.
0:14:37 > 0:14:40The tricky bit is trying not to lick your fingers.
0:14:44 > 0:14:45There you go.
0:14:47 > 0:14:50Oh, look, there's no room on the plate.
0:14:50 > 0:14:51What am I going to do with it?
0:14:51 > 0:14:53I should just stick it in my face.
0:14:53 > 0:14:57I'm so tempted to eat it, but I've promised Sarah and her family
0:14:57 > 0:15:01a jam-packed plate of doughnuts, and I'm not going to let them down.
0:15:01 > 0:15:03Who fancies some doughnuts?
0:15:03 > 0:15:06- Yes, please. They look fantastic. - The most jammy one.
0:15:06 > 0:15:09- Go on, help yourself, Andy. - Fantastic. Thank you very much.
0:15:09 > 0:15:12Thank you, Nadiya. That one looks fabulous.
0:15:12 > 0:15:14Mmm.
0:15:14 > 0:15:16Sugar...
0:15:16 > 0:15:19- Messy stuff.- Very messy, but very delicious.
0:15:19 > 0:15:20Yes, they are lovely.
0:15:20 > 0:15:23The doughnuts are so fresh, and the jam is amazing.
0:15:23 > 0:15:25It's really nice.
0:15:25 > 0:15:28And you don't even like jam with seeds in it, do you?
0:15:28 > 0:15:30No. Normally I don't, no, but this is really nice.
0:15:30 > 0:15:33Yay, that's good!
0:15:33 > 0:15:34THEY LAUGH
0:15:36 > 0:15:38Soft fruit is a staple of the West Country.
0:15:38 > 0:15:41But the area is also home to some rare specialities.
0:15:43 > 0:15:44I'm heading to Dorchester
0:15:44 > 0:15:47to meet one of a handful of British garlic farmers.
0:15:49 > 0:15:54Mark Botwright is known locally as Mark the Garlic.
0:15:54 > 0:15:57- Hi, Mark.- How are you doing? - Where are you?- I'm here.
0:15:57 > 0:16:00Let's go and get some garlic, shall we?
0:16:00 > 0:16:02I've offered to help with the harvest.
0:16:02 > 0:16:06As the ground is wet today, we're having to do it by hand.
0:16:06 > 0:16:08So how many acres of land do you have here?
0:16:08 > 0:16:12Ten acres in here. This year there's 97,000 bulbs in this field.
0:16:12 > 0:16:15Mark supplies to wholesalers,
0:16:15 > 0:16:18delis and specialist shops throughout the UK.
0:16:18 > 0:16:20So how do you know it's ready?
0:16:20 > 0:16:24So you can see here the bottom two leaves are dying back.
0:16:24 > 0:16:28That's what we're looking for, that's a sign of real maturity.
0:16:28 > 0:16:30- Shall we dig some up?- Let's do it, come on.
0:16:30 > 0:16:32I'll loosen it up.
0:16:32 > 0:16:34If you kind of grab the bulb down here...
0:16:34 > 0:16:36Yep.
0:16:36 > 0:16:37Oh, look at that.
0:16:37 > 0:16:40That is a beautiful big bulb.
0:16:40 > 0:16:43- What are these bits here at the end? - They are called corns.
0:16:43 > 0:16:47And they would grow into another bulb eventually.
0:16:47 > 0:16:49They're totally edible, so you can take them off.
0:16:49 > 0:16:52Oh, are they? I can eat that, like that?
0:16:52 > 0:16:56- It will be quite strong. - Oh, that's so nice.
0:16:56 > 0:16:58- Super fresh.- Strong, spicy.
0:16:58 > 0:17:00You can eat the whole plant, really.
0:17:00 > 0:17:03Here we have the bulb, the stem and the neck,
0:17:03 > 0:17:05and then this is the scape.
0:17:05 > 0:17:09So we pick this scape when it's about 10 or 12 inches long,
0:17:09 > 0:17:12kind of like that. You kind of use them like asparagus.
0:17:12 > 0:17:15- Yeah.- And they've got that soft garlic flavour to them.
0:17:15 > 0:17:16- Try a little bit?- Yeah.
0:17:18 > 0:17:20- Really sweet.- Mmm!
0:17:20 > 0:17:22That's so different to the little buds.
0:17:22 > 0:17:25- Much stronger, but sweeter.- Mmm.
0:17:25 > 0:17:27- Yum.- Do you want to have a dig? - Yeah, go on.
0:17:29 > 0:17:31- You stick it in there.- That one we're getting, right?
0:17:31 > 0:17:34- Yeah. Straight down?- Yeah. A bit of a wiggle with the fork.
0:17:34 > 0:17:37Careful. It's not working.
0:17:37 > 0:17:39NADIYA GRUNTS
0:17:39 > 0:17:44This nine stone is not coming in handy today.
0:17:44 > 0:17:46Yeah, no, that's not happening.
0:17:46 > 0:17:50Well, there's about another 55,000 to do in these last few rows.
0:17:50 > 0:17:52Do you think we'll get them done this week?
0:17:52 > 0:17:54I can hang around for about eight weeks.
0:17:54 > 0:17:58That's good, I think we'll need that. Maybe even nine.
0:17:58 > 0:17:59The earth's moving.
0:18:01 > 0:18:02I have that effect.
0:18:02 > 0:18:04- There it is.- Wait, wait, wait.
0:18:04 > 0:18:07Yes! Yes.
0:18:07 > 0:18:08- Look at that.- Lovely.
0:18:08 > 0:18:10That makes me happy.
0:18:12 > 0:18:15So we'll take these few boxes back to the polytunnel.
0:18:15 > 0:18:18All freshly picked bulbs are destined for the drying shed
0:18:18 > 0:18:20for a minimum of six weeks.
0:18:20 > 0:18:23Curing the garlic allows the pungent flavour to develop.
0:18:23 > 0:18:26Oh, my goodness, that smell.
0:18:26 > 0:18:27It's almost candy like.
0:18:27 > 0:18:30For a garlic lover like me, this is heaven.
0:18:30 > 0:18:33But Mark has developed a speciality garlic
0:18:33 > 0:18:36that top chefs are going crazy for.
0:18:36 > 0:18:38This preserved version tastes like
0:18:38 > 0:18:42a refined balsamic vinegar and is used as a flavour enhancer.
0:18:42 > 0:18:46I kind of stumbled on this 4,000-year-old Korean recipe.
0:18:46 > 0:18:49What they did out there was leave them out in the summer sunshine
0:18:49 > 0:18:52in the pots for three months.
0:18:52 > 0:18:56The sugars and the amino acids within the bulb react
0:18:56 > 0:19:01- and actually turn the bulb black. - Oh, look at that.
0:19:01 > 0:19:04Mark's black garlic takes 100 days to produce
0:19:04 > 0:19:06and is a highly guarded secret.
0:19:06 > 0:19:08This is after four years of perfecting.
0:19:08 > 0:19:11- Can I try some?- Yeah, of course you can.
0:19:14 > 0:19:18It's delicious. It's almost treacle like, but you lose the spice of the
0:19:18 > 0:19:21garlic, but it's still garlicky.
0:19:21 > 0:19:24That's yummy. So how do you like to use your black garlic?
0:19:24 > 0:19:27My favourite is... Get a whole chicken
0:19:27 > 0:19:29and then loosen the skin around the chicken
0:19:29 > 0:19:32and make it into a paste like that and then literally smear it
0:19:32 > 0:19:34with your hand underneath the skin,
0:19:34 > 0:19:36and then roast the chicken like that.
0:19:36 > 0:19:38And it takes a chicken to a completely different level.
0:19:38 > 0:19:41- It's absolutely amazing. - Sounds nice, yum.
0:19:42 > 0:19:46The black colour and intense flavour of these quirky little cloves
0:19:46 > 0:19:49remind me of char-grilling garlic,
0:19:49 > 0:19:52which is straight from my Bangladeshi roots.
0:19:53 > 0:19:57I'm going to use this amazing garlic in a really delicious dressing for
0:19:57 > 0:19:59my coriander, apple and walnut salad.
0:20:00 > 0:20:02This special nutty garlic dressing
0:20:02 > 0:20:08is the perfect complement to fresh, crisp, summery greens.
0:20:08 > 0:20:12And it all starts with four cloves of garlic and a gas hob.
0:20:13 > 0:20:16Burning vegetables is quite trendy at the moment.
0:20:16 > 0:20:19And my family have been doing it for as long as I can remember.
0:20:19 > 0:20:22They've been burning garlic absolutely forever.
0:20:22 > 0:20:26That charred, charcoal flavour adds so much to that dressing.
0:20:27 > 0:20:30So if you don't have a gas hob, this is perfect for a barbecue.
0:20:30 > 0:20:34You could stick the whole bulb into the barbecue and let it burn.
0:20:34 > 0:20:38Carefully heat the garlic on the smallest hob ring on a low flame.
0:20:38 > 0:20:42It's burning the outside but it's softening the inside.
0:20:42 > 0:20:45So while that roasts and blackens gently, I'm going to get started on
0:20:45 > 0:20:47the dressing, and this is really quick.
0:20:47 > 0:20:49I'm going to add some olive oil.
0:20:51 > 0:20:54And I like to do my dressing three parts oil to one part vinegar.
0:20:55 > 0:20:58I'm using balsamic to give my dressing a richer flavour.
0:21:00 > 0:21:02A good pinch of salt.
0:21:02 > 0:21:06And for added creaminess, one tablespoon of mayo.
0:21:07 > 0:21:12My garlic has been roasting in its skin for around ten minutes.
0:21:12 > 0:21:14I love that smell, it reminds me of home.
0:21:14 > 0:21:17It's deliciously sweet and nutty.
0:21:17 > 0:21:20It's soft on the inside, it's cooked.
0:21:20 > 0:21:24But it's not just the flesh that makes this recipe so special.
0:21:24 > 0:21:26This is the good stuff.
0:21:26 > 0:21:28Do not let any of this get away.
0:21:28 > 0:21:30Squish the cloves, then chop finely.
0:21:33 > 0:21:37You get that charred flavour. Then you've got that soft flesh
0:21:37 > 0:21:39of the garlic that's cooked through. Mmm.
0:21:39 > 0:21:42That goes straight into the jar.
0:21:42 > 0:21:44This is the fun bit.
0:21:46 > 0:21:48Nice and tight.
0:21:48 > 0:21:50This dressing will keep in the fridge for a couple of
0:21:50 > 0:21:54weeks. So all the effort now is totally worthwhile.
0:21:54 > 0:21:57You have to really go for it.
0:21:58 > 0:22:00I'm just going to give it a little taste.
0:22:00 > 0:22:03Just check that it's got enough seasoning.
0:22:03 > 0:22:04And if it's garlicky enough.
0:22:08 > 0:22:10Mmm. Perfect.
0:22:10 > 0:22:13For me, when I'm making a salad, it's about having something
0:22:13 > 0:22:15fragrant, having something crunchy,
0:22:15 > 0:22:17having something tangy and a really good dressing.
0:22:17 > 0:22:19So this is my tangy.
0:22:20 > 0:22:23Any crisp, juicy apple will do.
0:22:23 > 0:22:24Cored and sliced.
0:22:26 > 0:22:29I've got rocket leaves and coriander.
0:22:29 > 0:22:32So herbs make such a difference to a salad.
0:22:34 > 0:22:36Then I'm going to add...
0:22:36 > 0:22:38my apple.
0:22:38 > 0:22:40And for the crunch, walnuts.
0:22:40 > 0:22:42Yum.
0:22:42 > 0:22:44It's like a twisted Waldorf salad.
0:22:46 > 0:22:48Now for my dressing.
0:22:49 > 0:22:54Just use your fingers to slowly get that dressing coating everything.
0:22:54 > 0:22:56And obviously I'm going to have to taste it.
0:22:59 > 0:23:00Mmm.
0:23:01 > 0:23:05Mmm, mmm, mmm, mmm, mmm.
0:23:06 > 0:23:07And to dress the top,
0:23:07 > 0:23:10I'm going to use some of those scapes that I picked with Mark.
0:23:13 > 0:23:14They're so subtle.
0:23:19 > 0:23:23And that's my apple, walnut and coriander salad
0:23:23 > 0:23:25with my taste of home - burnt garlic dressing.
0:23:25 > 0:23:27Hello, hello.
0:23:27 > 0:23:29- Hello.- Fancy some salad?
0:23:29 > 0:23:30Mark and his family
0:23:30 > 0:23:33have never tasted their garlic like this before.
0:23:33 > 0:23:34I hope they like it.
0:23:34 > 0:23:36See what you think.
0:23:36 > 0:23:39That's beautiful. You can really taste the garlic.
0:23:39 > 0:23:42It's a really good idea. It's great.
0:23:42 > 0:23:44That's really good with the apple.
0:23:44 > 0:23:47- You like the apple?- Yeah. It makes it really sweet.
0:23:47 > 0:23:49Apple and garlic is such a good combination.
0:23:49 > 0:23:52Tell you what, though, I'm going to need a mint after today.
0:23:52 > 0:23:53I've eaten my own weight in garlic.
0:23:53 > 0:23:55THEY LAUGH
0:23:55 > 0:23:57My husband is not going to want to come anywhere near me.
0:24:00 > 0:24:03The west boasts a bounty of beautiful food.
0:24:03 > 0:24:07I've been inspired by some gorgeous flavourings.
0:24:07 > 0:24:12But no West Country adventure would be complete without a cream tea,
0:24:12 > 0:24:16and I'm going to put my own twist on this afternoon delight.
0:24:16 > 0:24:19I have gone off-piste, I'm going tropical.
0:24:19 > 0:24:22I've replaced clotted cream with coconut cream
0:24:22 > 0:24:25and I'm making a fruity fragrant pineapple jam.
0:24:27 > 0:24:29It might be more West Indies than West Country
0:24:29 > 0:24:31but these sunshine flavours
0:24:31 > 0:24:34give my cream tea a taste of the exotic.
0:24:36 > 0:24:38I'm starting with the jam
0:24:38 > 0:24:41and for that I'm using canned crushed pineapple.
0:24:41 > 0:24:44And the one thing you can guarantee with tinned pineapples
0:24:44 > 0:24:47is that it is ripe and it's sweet.
0:24:47 > 0:24:49Squeeze out the juice.
0:24:49 > 0:24:51You want about 280 grams
0:24:51 > 0:24:52of the pineapple.
0:24:54 > 0:24:59Put the pineapple on a high heat with an equal amount of jam sugar.
0:25:00 > 0:25:02Got my spice grinder.
0:25:02 > 0:25:04This is where it gets even more tropical.
0:25:04 > 0:25:07For heat I'm adding pink peppercorns.
0:25:07 > 0:25:10And for a citrus hit, kaffir lime leaves.
0:25:11 > 0:25:12Give that a whizz.
0:25:16 > 0:25:18It's getting pretty tropical in here.
0:25:18 > 0:25:22Get those spices in quickly because it only takes five minutes to hit
0:25:22 > 0:25:25the 105 degrees the jam needs to set.
0:25:27 > 0:25:29It's there. Right, turn that off.
0:25:31 > 0:25:33Now leave it to cool.
0:25:33 > 0:25:37Look at that pineapple jam with all the lovely flecks of lime.
0:25:39 > 0:25:41Now it's on to my scones.
0:25:43 > 0:25:46To the flour I'm adding caster sugar,
0:25:46 > 0:25:50baking powder, salt and butter.
0:25:52 > 0:25:54Mix all that butter through.
0:25:54 > 0:25:57You don't want to use your whole hand because your hands are warm,
0:25:57 > 0:26:00whereas your fingertips are slightly
0:26:00 > 0:26:03colder so you just want to be quite gentle with it.
0:26:03 > 0:26:05Very light touch.
0:26:05 > 0:26:08When it looks like breadcrumbs, add whole milk.
0:26:08 > 0:26:10Gradually just bring that dough together.
0:26:13 > 0:26:15Cream tea traditionalists, if the pineapple jam
0:26:15 > 0:26:18wasn't shocking enough, look away now.
0:26:18 > 0:26:21We're aiming for a square.
0:26:21 > 0:26:25Yes, that is what I said, a square scone.
0:26:25 > 0:26:29I want each one to be around 5cm by 5cm.
0:26:29 > 0:26:30I am going to eyeball it.
0:26:31 > 0:26:34I'm not going to eyeball it. I'm going to measure it.
0:26:34 > 0:26:37Oh, wow! Look at that.
0:26:37 > 0:26:39There is nothing wrong with being a cooking nerd.
0:26:41 > 0:26:43And these aren't your dainty scones,
0:26:43 > 0:26:45these are going to be big ones.
0:26:49 > 0:26:53A brush of milk and they're ready for the oven.
0:26:53 > 0:26:57Now to further throw out the rulebook with my coconut cream.
0:26:57 > 0:27:00Most people would leave their coconut milk in a cupboard.
0:27:00 > 0:27:02I keep mine in the fridge.
0:27:02 > 0:27:04The fat in the coconut milk solidifies
0:27:04 > 0:27:09and comes to the top and you're left with this delicious cream.
0:27:09 > 0:27:10Look at that.
0:27:10 > 0:27:12I could just eat it as it is.
0:27:15 > 0:27:18But it's even better with icing sugar
0:27:18 > 0:27:19and vanilla bean paste.
0:27:22 > 0:27:28That has to be the simplest, most delicious cream ever.
0:27:30 > 0:27:32And they are looking perfect.
0:27:34 > 0:27:36Oh, that smell!
0:27:38 > 0:27:42If golden could be a smell, that's what this smell is.
0:27:46 > 0:27:50I mean, pineapple, coconut and delicious scones.
0:27:50 > 0:27:51That is like a match made in heaven.
0:27:51 > 0:27:53It is like sunshine on a plate.
0:27:53 > 0:27:57You can have them cream first, jam second or the other way round.
0:27:57 > 0:27:59Just enjoy them.
0:28:00 > 0:28:04There's a tropical treat in store for my brother and sister.
0:28:05 > 0:28:06Scones, anybody?
0:28:06 > 0:28:09- Me first, me first. - I'm going to go jam first.
0:28:09 > 0:28:10- Being a rebel.- Rebel.- Yes.
0:28:11 > 0:28:16Thank you, West Country, for giving us the cream tea.
0:28:16 > 0:28:17It's really nice.
0:28:17 > 0:28:19You like this? Are you not talking?
0:28:19 > 0:28:22- I'm just enjoying it, that's all. - That's one way to shut you up.
0:28:22 > 0:28:24Yeah, exactly.
0:28:24 > 0:28:28Next time, I'll be in Wales, working with a classic ingredient
0:28:28 > 0:28:30worth shouting about...
0:28:30 > 0:28:32Stand! Jack! Good boy!
0:28:32 > 0:28:35..and unveiling the secrets in a surprising discovery.
0:28:35 > 0:28:37It's exciting!
0:28:37 > 0:28:38Wow!