West Country Nadiya's British Food Adventure


West Country

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I'm a busy mum and I cook every day,

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so I try to keep my food exciting.

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-Anybody hungry?

-Oh-ho-ho-ho!

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I like to experiment with new flavours and ingredients.

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Is it yummy?

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But I've always wanted to find out more about the food

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I feed my family.

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So in this series, I'm travelling the length and breadth of the country

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to meet the fishermen...

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There's a Dover sole.

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You've got a fish! ..the farmers...

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-Has anyone ever gone in?

-Yes. I have.

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..the chefs...

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and the producers who go the extra mile to make British food

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some of the best in the world.

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-See.

-Yes, look!

-Brilliant.

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I'll explore some familiar foods...

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That is so pretty.

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I feel totally inspired.

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..and try some that are totally new.

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You have to be completely bonkers to cook like this.

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And I'll be creating brand-new recipes...

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So sweet.

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..inspired by their produce...

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-I hope you're hungry.

-Smells amazing.

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..as I go on my British food adventure.

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This week I'm in the west -

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a land famous for its farming and rich food heritage.

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I'll be helping to preserve its sweet legacy...

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Mm. Wow.

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..and getting stuck in,

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to harvest one of our best-loved ingredients.

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Yes! Hey! Ah, look at that.

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We can't start a food adventure to the West Country without a pasty.

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Not only do I love eating them, but I love making them.

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The classic Cornish pasty

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is filled with beef, potatoes, swede and onion.

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But I'm breaking the tradition to create my irresistible

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lamb and apple pasties.

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For a really great pasty,

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you've to start with some really good pastry.

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And I have a great short cut to amazing shortcrust pastry.

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I'm blending flour, butter, salt and baking powder.

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So the butter's mixed in. I can tell because the flour and butter mixture

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has become like a breadcrumb texture.

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So I pop in my egg yolks.

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And just give it a quick pulse.

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Finally, water, just enough to bind it.

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It's all clumped up together. Get it straight out.

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That was almost as easy as buying the pastry.

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So I've flattened the pastry dough out,

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I'm wrapping it in some clingfilm.

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I'm going to chill it for an hour.

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Then it's on to the equally easy filling.

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Combine lamb, chopped onion, diced potatoes and peas.

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Make sure that the potatoes, the meat,

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all the vegetables are all the same size.

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So that just means that when they cook, they're going to cook evenly.

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Now, pasties traditionally have some element of sweetness in them,

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whether it be from carrots or swedes,

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but I'm adding my sweetness using green apples.

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I know that feels like a bit of a weird combination, but I don't like

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to follow rules. I like to mix things up.

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Apples are a famous West Country ingredient, and I think they go just

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as well with lamb as they do with pork.

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Mix everything together really, really well.

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I am partial to a prank.

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And my husband is usually on the receiving end, so what I'll do is

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I'll make a particular pasty for him and mark it out.

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He'll go straight in thinking he's going to get this delicious,

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meaty pasty. But all he's got is peas and potatoes.

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I mean, I have got meaner pranks, but that one usually gets him.

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Add dried mint for flavour and salt for seasoning

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and give it a thorough jiggle.

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To ensure your pasty filling is rich and juicy,

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add melted butter and some flour.

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Because I'm using a raw filling in the pasty,

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as soon as it goes in the oven,

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it will start cooking and releasing moisture, so it's really important

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to add the flour so it help to thicken up all the liquids.

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And that is our filling done.

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With the pastry nice and chilled, it's time for a work-out.

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WHISPERS: Let's roll up those sleeves. Right.

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You can tell the pastry is really cold because I'm on my tippy-toes.

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WHISPERS: I think I need to go to the gym.

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Using a small plate, cut pastry circles.

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Brush half of the circle edge with egg.

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And this is where you learn whether

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you're an over filler or an under filler, and I am an over filler,

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I always put way too much in and my then pasties burst open in the oven.

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They still taste delicious, don't look as nice.

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And I might have overfilled it.

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So, try again.

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That is perfect.

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The pastry needs to be well sealed for the filling to cook.

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Using the back of a knife,

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gently push to the centre

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to just create a scalloped edge and go all the way round.

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And once they're perfectly sealed, don't forget the emergency exit.

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If that steam's got nowhere to go, it's going to burst.

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Finally, coat with egg wash.

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This is going to give them a lovely shine all over the top.

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Be generous.

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Then it's in the oven for 50 minutes.

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And when I'm waiting for a fresh pasty, this feels like an eternity.

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Let's have a look.

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Oh, look at those.

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WHISPERS: Let's see what we've got inside.

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Oh. The smells coming out of there.

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That is packed with flavour.

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My hearty lamb and apple pasties.

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What could be a more fitting dish

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to set me up for my West Country travels?

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The west is blessed with mild winters and warm summers,

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which makes it perfect for growing soft fruits,

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and this year's bounty is particularly juicy.

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My first visit takes me to Gloucester,

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the gateway to the west...

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..where I've come to a pick-your-own farm.

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It's berry-picking season, so to me, that means jam time.

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I'm here to learn the tricks of the trade

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from one of Britain's best jam makers.

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And she says I can find her somewhere in the strawberry fields.

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I'm searching for Sarah Churchill, who produces award-winning jams,

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and she's never far away from a berry.

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-Hi, Sarah.

-Hi, Nadiya.

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-I thought I'd find you here.

-Yeah.

-Amongst the strawberries.

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Basking in the sunshine, picking strawberries. It's lovely, isn't it?

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-I hear you're a little bit jam mad.

-A little bit jam mad.

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Very busy, crazy jam lady.

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So when we're picking strawberries, what are we looking for?

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We're looking for a perfectly ripe fruit, just red, no green on them.

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How long have you been jam making for?

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Well, I'm a chef by trade, so I've been making jam for many years,

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but really, as a full-time job, I have been doing it for six years.

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Are your counters really sticky?

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-Not after I've cleaned.

-THEY LAUGH

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-They are at the time.

-That's the only thing that puts me off

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-making jam, is the sticky counters.

-It is a sticky business.

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For sure.

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Sarah has a reputation for her experimental jam flavours.

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Today we're making her midsummer berry jam.

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And as well as strawberries, we'll be using tayberries.

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A little bit of acidity to them,

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so that will balance out the lovely sweetness of the strawberry as well.

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They're not quite as tart as a blackberry.

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-No.

-A bit more fragrant, like a raspberry, as well.

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Absolutely, they are really nice, actually.

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We are also using redcurrants...

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How can that not put a smile on your face? It's so colourful.

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..gooseberries,

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and my favourite, blackcurrants.

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Ugh! That one wasn't ripe.

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Well, maybe not that particular one.

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Oh, my eyeballs. I think we've got enough.

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I think we have. Kilos and kilos of lovely fruit.

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We are heading to Sarah's home,

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complete with a purpose-built jam kitchen.

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-Put me to work.

-Lovely.

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Well, first job to do, really, is to take the tops off the strawberries.

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Then we can get going making the jam.

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The fruit needs very little prep.

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A rinse, a de-stalk and, where necessary, some chopping.

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I think they look like little aliens.

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They do look amazing, don't they?

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-Yeah.

-And the flavour that they'll give to this jam is just fantastic.

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The reason we use copper is cos it's got great heat retention,

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it's got a large surface area for evaporation of water and liquids.

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You get that real intense flavour in the jam.

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So I'm just going to add some water first.

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-So still cooking in a traditional way?

-Absolutely.

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Our fruit is simmered to soften the skins before adding the sugar.

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Pop it all in, it can go straight in.

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Strawberries contain little pectin, but the other fruits do and they'll

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react with the sugar to thicken the jam.

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We're going to cook this for approximately five minutes.

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When all the fruit has boiled down,

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Sarah adds her final special summer ingredient.

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I've got some lovely lemon verbena from the garden.

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Do have a smell, it's really fresh and citrussy and zingy.

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I'm just going to pop that in the jam, just literally to infuse it.

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-Almost like a beautiful tea, you know?

-Yeah.

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We're just going to cook that for a couple of minutes,

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that will just give it a really nice, fresh, really zingy taste.

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I suppose you know just by looking at it whether it's done or not.

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Yeah, but there is a technique.

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Dip a spoon in and then you let the jam hang off the spoon...

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-So what are we looking for? A drop that...

-A drop that doesn't move.

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-You see that's gelled now? You can see, there it is.

-Ah.

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It's very, very hot, super hot.

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-It's just a case of...

-Oh, look at that. Straightaway.

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There's a gel on it.

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Mmm!

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-Wow.

-It tastes delicious.

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It's lovely and strong and gorgeous.

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Now all we need to do is jar up the midsummer berry jam.

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And I really like to have jars that are well filled,

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-so almost up to the top.

-That's why I like you.

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A well filled jar.

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That is very pretty.

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I know exactly how to use this freshly made jam.

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It will be delicious in my light, crisp doughnuts.

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Mmm, jammy doughnuts.

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You can just go to the shop and buy doughnuts, but once you've made them

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yourself and realised how delicious they are, warm,

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straight out of the fryer,

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I don't know that you'll be buying them all the time.

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So I'm going to start with the dough first.

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And for the lightest, fluffiest doughnuts, I use strong bread flour.

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Add caster sugar, dried yeast, and salt.

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And always put the salt on the other side of the yeast.

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If I put that salt on top of the yeast, it will just kill it.

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It's like salt on a slug, and that never works out well.

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And now for my liquids, I've got milk and I've got some melted butter,

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and then to that I'm going to add one egg.

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That wet mixture goes in with the dry.

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And then I've got a dough hook attached to my mixer.

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Put it on,

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and then keep mixing it till the dough comes together.

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If you've got a wobbly table, hold it down.

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It's a good arm work-out, this, I can feel my bits going.

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I really can.

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The dough will take around five minutes to knead.

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It should look like something that's come out of a swamp.

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That's perfect.

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Roll it into a ball and plop into a greased bowl.

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Cover with clingfilm and leave it to prove.

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On a day like this, that could take ten minutes to double in size.

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Because it is so warm.

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The yeast will break down the sugar, creating carbon dioxide,

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causing the dough to rise, and hey presto!

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That has definitely doubled in size.

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Knock all that air out.

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And this is just going to make it easy to shape.

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A few years ago, my mum decided she was going to come round

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and so I decided to fry some doughnuts.

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My mum doesn't often give out compliments,

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but she ate more than one.

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And to me, that was a compliment.

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Divide the dough equally into 12.

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And then just roll them into little rounds.

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So that's the last one done.

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And this needs another prove.

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Once again, the dough needs to double in size.

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And the way to tell whether they are ready or not is to just push them

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and it should spring back, and those are springing back, which means they

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are perfect, they are ready to fry.

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I've heated vegetable oil to just 190 degrees.

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Being gentle is the key.

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So these take about three minutes on each side.

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And the worst thing to do to doughnuts is to fry them

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in really hot oil cos what'll happen is,

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the outside will get golden really quickly

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and inside you'll just have uncooked dough.

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So, slow and steady wins the race.

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Throw them straight into caster sugar.

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So they're coated.

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Then pop them straight on the plate.

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Now to fill these golden balls of loveliness

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with our midsummer berry jam.

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Whoa, whoa, careful. Pick up a doughnut and then

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create a little bit of a cavity.

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And this is just going to give me space to stick my nozzle in.

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And squeeze.

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And as soon as it's full, I should feel the nozzle just push back up.

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Lots of oozy jam.

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The tricky bit is trying not to lick your fingers.

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There you go.

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Oh, look, there's no room on the plate.

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What am I going to do with it?

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I should just stick it in my face.

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I'm so tempted to eat it, but I've promised Sarah and her family

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a jam-packed plate of doughnuts, and I'm not going to let them down.

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Who fancies some doughnuts?

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-Yes, please. They look fantastic.

-The most jammy one.

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-Go on, help yourself, Andy.

-Fantastic. Thank you very much.

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Thank you, Nadiya. That one looks fabulous.

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Mmm.

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Sugar...

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-Messy stuff.

-Very messy, but very delicious.

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Yes, they are lovely.

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The doughnuts are so fresh, and the jam is amazing.

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It's really nice.

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And you don't even like jam with seeds in it, do you?

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No. Normally I don't, no, but this is really nice.

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Yay, that's good!

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THEY LAUGH

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Soft fruit is a staple of the West Country.

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But the area is also home to some rare specialities.

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I'm heading to Dorchester

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to meet one of a handful of British garlic farmers.

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Mark Botwright is known locally as Mark the Garlic.

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-Hi, Mark.

-How are you doing?

-Where are you?

-I'm here.

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Let's go and get some garlic, shall we?

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I've offered to help with the harvest.

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As the ground is wet today, we're having to do it by hand.

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So how many acres of land do you have here?

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Ten acres in here. This year there's 97,000 bulbs in this field.

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Mark supplies to wholesalers,

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delis and specialist shops throughout the UK.

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So how do you know it's ready?

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So you can see here the bottom two leaves are dying back.

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That's what we're looking for, that's a sign of real maturity.

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-Shall we dig some up?

-Let's do it, come on.

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I'll loosen it up.

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If you kind of grab the bulb down here...

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Yep.

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Oh, look at that.

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That is a beautiful big bulb.

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-What are these bits here at the end?

-They are called corns.

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And they would grow into another bulb eventually.

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They're totally edible, so you can take them off.

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Oh, are they? I can eat that, like that?

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-It will be quite strong.

-Oh, that's so nice.

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-Super fresh.

-Strong, spicy.

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You can eat the whole plant, really.

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Here we have the bulb, the stem and the neck,

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and then this is the scape.

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So we pick this scape when it's about 10 or 12 inches long,

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kind of like that. You kind of use them like asparagus.

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-Yeah.

-And they've got that soft garlic flavour to them.

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-Try a little bit?

-Yeah.

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-Really sweet.

-Mmm!

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That's so different to the little buds.

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-Much stronger, but sweeter.

-Mmm.

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-Yum.

-Do you want to have a dig?

-Yeah, go on.

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-You stick it in there.

-That one we're getting, right?

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-Yeah. Straight down?

-Yeah. A bit of a wiggle with the fork.

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Careful. It's not working.

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NADIYA GRUNTS

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This nine stone is not coming in handy today.

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Yeah, no, that's not happening.

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Well, there's about another 55,000 to do in these last few rows.

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Do you think we'll get them done this week?

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I can hang around for about eight weeks.

0:17:520:17:54

That's good, I think we'll need that. Maybe even nine.

0:17:540:17:58

The earth's moving.

0:17:580:17:59

I have that effect.

0:18:010:18:02

-There it is.

-Wait, wait, wait.

0:18:020:18:04

Yes! Yes.

0:18:040:18:07

-Look at that.

-Lovely.

0:18:070:18:08

That makes me happy.

0:18:080:18:10

So we'll take these few boxes back to the polytunnel.

0:18:120:18:15

All freshly picked bulbs are destined for the drying shed

0:18:150:18:18

for a minimum of six weeks.

0:18:180:18:20

Curing the garlic allows the pungent flavour to develop.

0:18:200:18:23

Oh, my goodness, that smell.

0:18:230:18:26

It's almost candy like.

0:18:260:18:27

For a garlic lover like me, this is heaven.

0:18:270:18:30

But Mark has developed a speciality garlic

0:18:300:18:33

that top chefs are going crazy for.

0:18:330:18:36

This preserved version tastes like

0:18:360:18:38

a refined balsamic vinegar and is used as a flavour enhancer.

0:18:380:18:42

I kind of stumbled on this 4,000-year-old Korean recipe.

0:18:420:18:46

What they did out there was leave them out in the summer sunshine

0:18:460:18:49

in the pots for three months.

0:18:490:18:52

The sugars and the amino acids within the bulb react

0:18:520:18:56

-and actually turn the bulb black.

-Oh, look at that.

0:18:560:19:01

Mark's black garlic takes 100 days to produce

0:19:010:19:04

and is a highly guarded secret.

0:19:040:19:06

This is after four years of perfecting.

0:19:060:19:08

-Can I try some?

-Yeah, of course you can.

0:19:080:19:11

It's delicious. It's almost treacle like, but you lose the spice of the

0:19:140:19:18

garlic, but it's still garlicky.

0:19:180:19:21

That's yummy. So how do you like to use your black garlic?

0:19:210:19:24

My favourite is... Get a whole chicken

0:19:240:19:27

and then loosen the skin around the chicken

0:19:270:19:29

and make it into a paste like that and then literally smear it

0:19:290:19:32

with your hand underneath the skin,

0:19:320:19:34

and then roast the chicken like that.

0:19:340:19:36

And it takes a chicken to a completely different level.

0:19:360:19:38

-It's absolutely amazing.

-Sounds nice, yum.

0:19:380:19:41

The black colour and intense flavour of these quirky little cloves

0:19:420:19:46

remind me of char-grilling garlic,

0:19:460:19:49

which is straight from my Bangladeshi roots.

0:19:490:19:52

I'm going to use this amazing garlic in a really delicious dressing for

0:19:530:19:57

my coriander, apple and walnut salad.

0:19:570:19:59

This special nutty garlic dressing

0:20:000:20:02

is the perfect complement to fresh, crisp, summery greens.

0:20:020:20:08

And it all starts with four cloves of garlic and a gas hob.

0:20:080:20:12

Burning vegetables is quite trendy at the moment.

0:20:130:20:16

And my family have been doing it for as long as I can remember.

0:20:160:20:19

They've been burning garlic absolutely forever.

0:20:190:20:22

That charred, charcoal flavour adds so much to that dressing.

0:20:220:20:26

So if you don't have a gas hob, this is perfect for a barbecue.

0:20:270:20:30

You could stick the whole bulb into the barbecue and let it burn.

0:20:300:20:34

Carefully heat the garlic on the smallest hob ring on a low flame.

0:20:340:20:38

It's burning the outside but it's softening the inside.

0:20:380:20:42

So while that roasts and blackens gently, I'm going to get started on

0:20:420:20:45

the dressing, and this is really quick.

0:20:450:20:47

I'm going to add some olive oil.

0:20:470:20:49

And I like to do my dressing three parts oil to one part vinegar.

0:20:510:20:54

I'm using balsamic to give my dressing a richer flavour.

0:20:550:20:58

A good pinch of salt.

0:21:000:21:02

And for added creaminess, one tablespoon of mayo.

0:21:020:21:06

My garlic has been roasting in its skin for around ten minutes.

0:21:070:21:12

I love that smell, it reminds me of home.

0:21:120:21:14

It's deliciously sweet and nutty.

0:21:140:21:17

It's soft on the inside, it's cooked.

0:21:170:21:20

But it's not just the flesh that makes this recipe so special.

0:21:200:21:24

This is the good stuff.

0:21:240:21:26

Do not let any of this get away.

0:21:260:21:28

Squish the cloves, then chop finely.

0:21:280:21:30

You get that charred flavour. Then you've got that soft flesh

0:21:330:21:37

of the garlic that's cooked through. Mmm.

0:21:370:21:39

That goes straight into the jar.

0:21:390:21:42

This is the fun bit.

0:21:420:21:44

Nice and tight.

0:21:460:21:48

This dressing will keep in the fridge for a couple of

0:21:480:21:50

weeks. So all the effort now is totally worthwhile.

0:21:500:21:54

You have to really go for it.

0:21:540:21:57

I'm just going to give it a little taste.

0:21:580:22:00

Just check that it's got enough seasoning.

0:22:000:22:03

And if it's garlicky enough.

0:22:030:22:04

Mmm. Perfect.

0:22:080:22:10

For me, when I'm making a salad, it's about having something

0:22:100:22:13

fragrant, having something crunchy,

0:22:130:22:15

having something tangy and a really good dressing.

0:22:150:22:17

So this is my tangy.

0:22:170:22:19

Any crisp, juicy apple will do.

0:22:200:22:23

Cored and sliced.

0:22:230:22:24

I've got rocket leaves and coriander.

0:22:260:22:29

So herbs make such a difference to a salad.

0:22:290:22:32

Then I'm going to add...

0:22:340:22:36

my apple.

0:22:360:22:38

And for the crunch, walnuts.

0:22:380:22:40

Yum.

0:22:400:22:42

It's like a twisted Waldorf salad.

0:22:420:22:44

Now for my dressing.

0:22:460:22:48

Just use your fingers to slowly get that dressing coating everything.

0:22:490:22:54

And obviously I'm going to have to taste it.

0:22:540:22:56

Mmm.

0:22:590:23:00

Mmm, mmm, mmm, mmm, mmm.

0:23:010:23:05

And to dress the top,

0:23:060:23:07

I'm going to use some of those scapes that I picked with Mark.

0:23:070:23:10

They're so subtle.

0:23:130:23:14

And that's my apple, walnut and coriander salad

0:23:190:23:23

with my taste of home - burnt garlic dressing.

0:23:230:23:25

Hello, hello.

0:23:250:23:27

-Hello.

-Fancy some salad?

0:23:270:23:29

Mark and his family

0:23:290:23:30

have never tasted their garlic like this before.

0:23:300:23:33

I hope they like it.

0:23:330:23:34

See what you think.

0:23:340:23:36

That's beautiful. You can really taste the garlic.

0:23:360:23:39

It's a really good idea. It's great.

0:23:390:23:42

That's really good with the apple.

0:23:420:23:44

-You like the apple?

-Yeah. It makes it really sweet.

0:23:440:23:47

Apple and garlic is such a good combination.

0:23:470:23:49

Tell you what, though, I'm going to need a mint after today.

0:23:490:23:52

I've eaten my own weight in garlic.

0:23:520:23:53

THEY LAUGH

0:23:530:23:55

My husband is not going to want to come anywhere near me.

0:23:550:23:57

The west boasts a bounty of beautiful food.

0:24:000:24:03

I've been inspired by some gorgeous flavourings.

0:24:030:24:07

But no West Country adventure would be complete without a cream tea,

0:24:070:24:12

and I'm going to put my own twist on this afternoon delight.

0:24:120:24:16

I have gone off-piste, I'm going tropical.

0:24:160:24:19

I've replaced clotted cream with coconut cream

0:24:190:24:22

and I'm making a fruity fragrant pineapple jam.

0:24:220:24:25

It might be more West Indies than West Country

0:24:270:24:29

but these sunshine flavours

0:24:290:24:31

give my cream tea a taste of the exotic.

0:24:310:24:34

I'm starting with the jam

0:24:360:24:38

and for that I'm using canned crushed pineapple.

0:24:380:24:41

And the one thing you can guarantee with tinned pineapples

0:24:410:24:44

is that it is ripe and it's sweet.

0:24:440:24:47

Squeeze out the juice.

0:24:470:24:49

You want about 280 grams

0:24:490:24:51

of the pineapple.

0:24:510:24:52

Put the pineapple on a high heat with an equal amount of jam sugar.

0:24:540:24:59

Got my spice grinder.

0:25:000:25:02

This is where it gets even more tropical.

0:25:020:25:04

For heat I'm adding pink peppercorns.

0:25:040:25:07

And for a citrus hit, kaffir lime leaves.

0:25:070:25:10

Give that a whizz.

0:25:110:25:12

It's getting pretty tropical in here.

0:25:160:25:18

Get those spices in quickly because it only takes five minutes to hit

0:25:180:25:22

the 105 degrees the jam needs to set.

0:25:220:25:25

It's there. Right, turn that off.

0:25:270:25:29

Now leave it to cool.

0:25:310:25:33

Look at that pineapple jam with all the lovely flecks of lime.

0:25:330:25:37

Now it's on to my scones.

0:25:390:25:41

To the flour I'm adding caster sugar,

0:25:430:25:46

baking powder, salt and butter.

0:25:460:25:50

Mix all that butter through.

0:25:520:25:54

You don't want to use your whole hand because your hands are warm,

0:25:540:25:57

whereas your fingertips are slightly

0:25:570:26:00

colder so you just want to be quite gentle with it.

0:26:000:26:03

Very light touch.

0:26:030:26:05

When it looks like breadcrumbs, add whole milk.

0:26:050:26:08

Gradually just bring that dough together.

0:26:080:26:10

Cream tea traditionalists, if the pineapple jam

0:26:130:26:15

wasn't shocking enough, look away now.

0:26:150:26:18

We're aiming for a square.

0:26:180:26:21

Yes, that is what I said, a square scone.

0:26:210:26:25

I want each one to be around 5cm by 5cm.

0:26:250:26:29

I am going to eyeball it.

0:26:290:26:30

I'm not going to eyeball it. I'm going to measure it.

0:26:310:26:34

Oh, wow! Look at that.

0:26:340:26:37

There is nothing wrong with being a cooking nerd.

0:26:370:26:39

And these aren't your dainty scones,

0:26:410:26:43

these are going to be big ones.

0:26:430:26:45

A brush of milk and they're ready for the oven.

0:26:490:26:53

Now to further throw out the rulebook with my coconut cream.

0:26:530:26:57

Most people would leave their coconut milk in a cupboard.

0:26:570:27:00

I keep mine in the fridge.

0:27:000:27:02

The fat in the coconut milk solidifies

0:27:020:27:04

and comes to the top and you're left with this delicious cream.

0:27:040:27:09

Look at that.

0:27:090:27:10

I could just eat it as it is.

0:27:100:27:12

But it's even better with icing sugar

0:27:150:27:18

and vanilla bean paste.

0:27:180:27:19

That has to be the simplest, most delicious cream ever.

0:27:220:27:28

And they are looking perfect.

0:27:300:27:32

Oh, that smell!

0:27:340:27:36

If golden could be a smell, that's what this smell is.

0:27:380:27:42

I mean, pineapple, coconut and delicious scones.

0:27:460:27:50

That is like a match made in heaven.

0:27:500:27:51

It is like sunshine on a plate.

0:27:510:27:53

You can have them cream first, jam second or the other way round.

0:27:530:27:57

Just enjoy them.

0:27:570:27:59

There's a tropical treat in store for my brother and sister.

0:28:000:28:04

Scones, anybody?

0:28:050:28:06

-Me first, me first.

-I'm going to go jam first.

0:28:060:28:09

-Being a rebel.

-Rebel.

-Yes.

0:28:090:28:10

Thank you, West Country, for giving us the cream tea.

0:28:110:28:16

It's really nice.

0:28:160:28:17

You like this? Are you not talking?

0:28:170:28:19

-I'm just enjoying it, that's all.

-That's one way to shut you up.

0:28:190:28:22

Yeah, exactly.

0:28:220:28:24

Next time, I'll be in Wales, working with a classic ingredient

0:28:240:28:28

worth shouting about...

0:28:280:28:30

Stand! Jack! Good boy!

0:28:300:28:32

..and unveiling the secrets in a surprising discovery.

0:28:320:28:35

It's exciting!

0:28:350:28:37

Wow!

0:28:370:28:38

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