0:00:02 > 0:00:05We're on the road to find regional recipes to rev up your appetite.
0:00:05 > 0:00:11- We're riding county to county to discover, cook and enjoy the best of British.- Come on!- Wahey!
0:00:25 > 0:00:28We're here to define the true taste of Oxfordshire.
0:00:34 > 0:00:39- I'm in it! - # South of the border
0:00:39 > 0:00:43- # Down Oxfordshire way... # - Guess where we are?
0:00:43 > 0:00:48- Oxfordshire.- One of the old English counties, you know? - I don't know what we'll find.
0:00:48 > 0:00:51- Students.- It was a county of great prosperity, great education...
0:00:51 > 0:00:55It's a a blank canvas. I'm looking forward to filling in the dots and dashes.
0:00:55 > 0:01:01- I am. Apart from that, I'm hungry. - Shall we go?- We shall. You look like a fly with those glasses on!
0:01:01 > 0:01:06On our quest to define the true flavours of Oxfordshire, we head to a farm that is using
0:01:06 > 0:01:09an army of local producers to take on the supermarkets.
0:01:09 > 0:01:11That's real, proper home baking.
0:01:11 > 0:01:13We unearth a forgotten Oxfordshire recipe
0:01:13 > 0:01:17that we hope will prove a winner with the people of Henley-on-Thames.
0:01:17 > 0:01:21Rock star Alex James reveals the secrets of making your own cheese.
0:01:21 > 0:01:25And representing Oxfordshire in a cook-off is Emily Watkins.
0:01:25 > 0:01:29Will we be able to beat her using the county's finest ingredients?
0:01:36 > 0:01:38First stop, Oxford.
0:01:38 > 0:01:42- These cobbles are a killer!- Whoa!
0:01:44 > 0:01:48Oxford, city of culture, intellect and dreaming spires.
0:01:48 > 0:01:52Never mind dreaming spires, dude, I know what I'm dreaming about - lunch. I'm starving.
0:01:52 > 0:01:55Lunch will have to wait. We're going to the Covered Market.
0:01:55 > 0:01:58They sell everything from cheese to chicory.
0:01:58 > 0:02:02Surely this is the place to discover the real flavour of Oxfordshire?
0:02:02 > 0:02:04What represents Oxfordshire for you?
0:02:04 > 0:02:11- Um...- My favourite one is pheasant and venison casserole.
0:02:11 > 0:02:16- Sounds good to me, dude!- Don't be too hasty. We need something that's unique to Oxfordshire.
0:02:16 > 0:02:22- There's plenty of inspiration here, though, isn't there?- Look at those chestnuts. So plump and lovely.
0:02:22 > 0:02:28- This is a fine collection of cheese as I've ever seen in my life!- This is the local cheese, Oxford Isis.
0:02:28 > 0:02:31- Right.- But this is washed with honey mead, so it's very special.
0:02:31 > 0:02:35Everyone's skint at the moment. I'm making a stew tonight.
0:02:35 > 0:02:38- You're lucky, having a market like this, aren't you?- Not half.
0:02:38 > 0:02:43All these great ingredients, yet no-one's come up with a traditional Oxfordshire dish.
0:02:43 > 0:02:46This is desperate. We need advice.
0:02:46 > 0:02:48We've got a meeting with this lady called Helen.
0:02:48 > 0:02:52- She's an expert on Oxfordshire food. - Where did you get her from? - The Internet.
0:02:52 > 0:02:55- Pleased to meet you, Helen. I'm Si. - Nice to meet you.
0:02:55 > 0:02:59- It's not every day you get a date like this, over the internet, is it? - THEY LAUGH
0:02:59 > 0:03:04- So, would you say Oxfordshire is a really fine larder? - It's a fabulous larder.
0:03:04 > 0:03:08We've got a lot of mutton, we've got some brilliant pick-your-owns.
0:03:08 > 0:03:10Strawberry time in Oxfordshire is magic.
0:03:10 > 0:03:14I'll bet it is. What dish represents Oxford really well?
0:03:14 > 0:03:19- We haven't got one big dish that says, "This is Oxford," as such. - Right.- We've got the Banbury cake.
0:03:19 > 0:03:22That goes back to the days of the Crusades.
0:03:22 > 0:03:24- Mmm! Spicy.- It's kind of like a sweet mincemeat.
0:03:24 > 0:03:26Can I get you really excited?
0:03:26 > 0:03:29- Yeah, go on.- OK. Oxford sausage?
0:03:29 > 0:03:32Now you're talking! Now, that's a girl!
0:03:32 > 0:03:34How to make an Oxford sausage.
0:03:34 > 0:03:36An 18th-century manuscript cookery book.
0:03:36 > 0:03:39- This is like the Holy Grail. - Hey, it's great, this!
0:03:39 > 0:03:44You take equal amounts of pork good veal, and then an equal amount of suet.
0:03:44 > 0:03:49- Sage, thyme, then things like nutmeg.- This is good. - It is good, isn't it?
0:03:49 > 0:03:53- And you can put lemon and orange in, too.- Excellent.- Is that OK? - You're just the lass! Perfect.
0:03:53 > 0:03:58We're on the trail of the Oxford sausage. We need to find out more.
0:03:58 > 0:04:03It's a proper old butcher's. If anyone can tell us about the Oxford sausage, these people can.
0:04:03 > 0:04:05Hello. I'm Si. Hi, nice to see you.
0:04:05 > 0:04:09- I'm Dave.- Nice to meet you, hello. - Could you tell us anything about the Oxford sausage?
0:04:09 > 0:04:11It's an old traditional recipe.
0:04:11 > 0:04:16You have minced pork, and you can also use minced lamb, minced veal or minced turkey.
0:04:16 > 0:04:19- Right.- Do you do it here? - No, we don't any more, unfortunately.
0:04:19 > 0:04:23- There's been no call for it, so we stopped doing it. - That's what we'll cook.- Yes.
0:04:23 > 0:04:25If we're successful, will you take it on?
0:04:25 > 0:04:27- No problem.- That's a deal.
0:04:32 > 0:04:36So we're going to bring back the Oxford sausage to the people of Oxfordshire.
0:04:36 > 0:04:37BIRDS CHEEP
0:04:37 > 0:04:40We'll serve it with a full English breakfast.
0:04:43 > 0:04:48For the ingredients, we are heading to Foxbury farm shop that stocks only local produce.
0:04:48 > 0:04:53We're going to meet Colin Dawes, a farmer who's turned his back on supermarkets and instead
0:04:53 > 0:04:58promotes the community of cottage industries right on his doorstep.
0:04:59 > 0:05:02- Morning, Colin.- Morning! - Morning, Col. How are you, sir?
0:05:02 > 0:05:05- I'm good.- Hey, you've got a great place, man.- Fantastic.
0:05:05 > 0:05:07A great place. How did it start?
0:05:07 > 0:05:102001, when the foot and mouth came through, the place...
0:05:10 > 0:05:13We had sheep everywhere and we just couldn't sell them.
0:05:13 > 0:05:18- When we could sell them, we were getting something like £25 for a lamb, it was ridiculous.- What?!
0:05:18 > 0:05:23So we ventured into the local farmers' market, and did that for the first time.
0:05:23 > 0:05:27It was unbelievable. People actually wanted to get stuff fresh from the farm.
0:05:27 > 0:05:31The nice thing about Foxbury is it's not just your stuff you're selling.
0:05:31 > 0:05:35You've got little micro local producers. So Foxbury becomes part of the community.
0:05:35 > 0:05:39We've got two or three other producers delivering today.
0:05:39 > 0:05:43- We've got a honey man, Ian, dropping stuff off, and he's got all his bees on the farm.- Hello!
0:05:43 > 0:05:48- Very nice to meet you, sir.- And you. - I've bought many things out of the back of a car, but never honey!
0:05:48 > 0:05:52- Would you like a taste? - Oh, absolutely. Absolutely.
0:05:52 > 0:05:56- Oh, look at that.- It all comes from within about a five-mile radius.
0:05:56 > 0:06:00- Oh, that's one of the nicest things I've ever tasted. - Oh, that's fantastic.
0:06:00 > 0:06:02So full of flavours.
0:06:02 > 0:06:06So, Ian, how does the countryside here facilitate such fantastic honey?
0:06:06 > 0:06:12Well, the farmers round here plant oilseed rape, field beans, you've get a lot of clover,
0:06:12 > 0:06:16and that taste of those flowers adds to the taste of the honey.
0:06:16 > 0:06:19That would send Winnie the Pooh into a frenzy, that!
0:06:19 > 0:06:24- No wonder he got stuck in that hole! - I'm gonna have trouble getting out of this car!
0:06:29 > 0:06:32- This is Penny.- Penny, how are you, darling? All right?
0:06:32 > 0:06:35She's been making cakes for us for years. We'll leave her to you.
0:06:35 > 0:06:39- Wow, look at these.- How many cakes a week will you produce, Penny?
0:06:39 > 0:06:4122 cakes and six sponges this week.
0:06:41 > 0:06:45- That's quite a lot.- It is. - Do they all go? Do they all sell? - Yeah, usually.
0:06:45 > 0:06:50We know with talking to Colin that he had a vision which has changed the community.
0:06:50 > 0:06:52Has Colin's business changed your life?
0:06:52 > 0:06:54Yeah, it's made my life, you know?
0:06:54 > 0:07:00- I've not got a husband or anything, and I live to cook. - That's real, proper home baking.
0:07:00 > 0:07:03Penny, you're not frugal with your fillings, are you?
0:07:03 > 0:07:07No. Don't stint on anything.
0:07:07 > 0:07:10- Yes!- If you're gonna make something, make it good.
0:07:10 > 0:07:13So, for the Oxford sausage and breakfast...
0:07:13 > 0:07:14Flour, Rollright Plain.
0:07:14 > 0:07:18- Eggs, we need eggs.- Yes, we do.
0:07:18 > 0:07:20- Farm shops are the future.- They are.
0:07:20 > 0:07:22One for crumbs and one for toast.
0:07:22 > 0:07:24Single cream.
0:07:24 > 0:07:28- What for?- I've no idea, but we always buy cream! - THEY LAUGH
0:07:28 > 0:07:29- Morning!- Morning, lads!
0:07:29 > 0:07:31How are you? You all right?
0:07:31 > 0:07:33You got any Oxford sausages?
0:07:33 > 0:07:37No, but I've got the ingredients. Minced lamb and minced pork.
0:07:37 > 0:07:41- Can I have a kilo of each, please? - Certainly.- Morning, gentlemen. You all right?
0:07:41 > 0:07:45- Do you butcher your own meat here? - Yeah, we do beef, lamb and pork.
0:07:45 > 0:07:48They come in as full carcasses, and then we butcher them all up.
0:07:48 > 0:07:54- Brilliant.- So how far's the slaughter house from where you are, then?- Five miles.- Brilliant.
0:07:54 > 0:07:57- The stress levels are zilch. - Zero. Have you got any suet?
0:07:57 > 0:08:00- Have that on us.- What a nice man! Thank you very much.
0:08:00 > 0:08:03- One tin of goose fat. - Oh!- Thank you very much.
0:08:03 > 0:08:07All we need now is a few mushrooms, tomatoes, lemons and some herbs.
0:08:07 > 0:08:10- Mushrooms.- Yeah. These are a nice size.- Tomatoes!
0:08:10 > 0:08:13- Tomatoes!- Oh, look at these!
0:08:13 > 0:08:19One of the nice things is that the herbs are in pots outside, and you just take what you want for nothing.
0:08:19 > 0:08:24- Ooh, smell that! - They can't, they're on the telly!
0:08:24 > 0:08:25I know, but I've teased them!
0:08:25 > 0:08:28Let's go and cook sausages!
0:08:37 > 0:08:41Time to get cooking and serve up the quintessential Oxfordshire dish -
0:08:41 > 0:08:45a skinless, tangy, spicy banger known as the Oxford sausage.
0:08:45 > 0:08:50And the people of Henley-on-Thames look hungry. Let's get going.
0:08:50 > 0:08:57- Hey-hey! Now, has anybody here heard about the Oxford sausage? - Anybody?- ALL: No.
0:08:57 > 0:09:01- It's your heritage! - People think English food's bland. It really isn't.- No.
0:09:01 > 0:09:05- This sausage has lots in it. It's got suet to make it fat and juicy. - Lemon zest, a main thing.
0:09:05 > 0:09:07- It's a tangy sausage. - Oh, it's lovely!
0:09:07 > 0:09:12But we can't just serve a plate of sausages, so we're gonna do a big cooked breakfast.
0:09:12 > 0:09:14And it can be quite rustic, this sausage.
0:09:14 > 0:09:16We're doing it with pork and lamb mince.
0:09:16 > 0:09:18I always get these jobs, me!
0:09:18 > 0:09:20- Pork mince...- That'll do!
0:09:20 > 0:09:24- That'll do!- No... All right, that'll do!- That'll do!
0:09:24 > 0:09:30- We don't want it too bready.- No. - Look. Good Gloucester Old Spot. - LAUGHTER
0:09:30 > 0:09:34Oh, man! How come I end up like this and you end up like that?!
0:09:36 > 0:09:41It's a local pig, it's local lamb, it's local suet, it's local breadcrumbs.
0:09:41 > 0:09:47- It's local breadcrumbs, all right! They're halfway up the street! - Yes. This is lamb mince.
0:09:49 > 0:09:52Now, proper shredded suet.
0:09:52 > 0:09:55Bung an egg in.
0:09:55 > 0:09:57The zest of a lemon.
0:09:57 > 0:09:59Your Oxford sausage has a lot of sage in.
0:09:59 > 0:10:02This is wonderful, purple sage. Ooh!
0:10:02 > 0:10:05Smell it. It's good, isn't it? We picked that this morning.
0:10:05 > 0:10:09Dave, don't give them any more. He'll be rolling it and smoking it next.
0:10:09 > 0:10:12They're students around here. They all do that sort of thing!
0:10:12 > 0:10:13What have we got there?
0:10:13 > 0:10:16Season liberally. Now, obviously if I chopped this up
0:10:16 > 0:10:19it'd be like a stick in the sausage, so you need to just
0:10:19 > 0:10:25- strip these little leaves. That's where the flavour is. - Right, I'm gonna put my hand in.
0:10:25 > 0:10:30- It's a rural community, what's the matter with you all?! - LAUGHTER
0:10:30 > 0:10:32So, what we need...
0:10:32 > 0:10:35We need to make sure that all of
0:10:35 > 0:10:39those ingredients are mixed really well together to form said sausage.
0:10:39 > 0:10:44This is another traditional ingredient in the Oxfordshire sausage. It's nutmeg.
0:10:44 > 0:10:46You can use it ground, but freshly ground's better.
0:10:46 > 0:10:50By the way, a nutmeg will last for ten years.
0:10:50 > 0:10:51And also...
0:10:55 > 0:10:56- It's working!- Go on.
0:10:56 > 0:11:00It is, all over the back of my hand!
0:11:00 > 0:11:03- Do you think that's enough? - I think that'll do, dude.
0:11:03 > 0:11:05It'll be all right.
0:11:05 > 0:11:09- METALLIC CLICK - Oh, no! My ring pull's gone!
0:11:09 > 0:11:12Story of your life, that, dude!
0:11:12 > 0:11:15This never happens on telly, does it, except to us?
0:11:15 > 0:11:17I've got it, dude, I'll do it in a minute. Hold on.
0:11:17 > 0:11:20CHEERING, APPLAUSE
0:11:23 > 0:11:29A top motorcycling tip - you can always waterproof your biking jacket with goose fat!
0:11:29 > 0:11:33- It's always traditional. - I'm not coming again!
0:11:33 > 0:11:36If you were swimming the Channel, you'd be brilliant.
0:11:36 > 0:11:39That's all right, that's gone. You'd never notice.
0:11:39 > 0:11:41We're doing our bangers in goose fat
0:11:41 > 0:11:45cos goose fat'll make them super tasty, as it does roast potatoes and everything.
0:11:47 > 0:11:49Put some flour on the table.
0:11:53 > 0:11:56I washed my hands first. I have.
0:11:56 > 0:11:58Take a handful of this zesty sausagey goodness.
0:11:58 > 0:12:00Now, there's no skins involved.
0:12:01 > 0:12:04- Shall we have whoppers?- ALL: Yeah!
0:12:04 > 0:12:07- Who's cooking them?! - LAUGHTER
0:12:07 > 0:12:10You greedy lot!
0:12:10 > 0:12:12- You're gonna love this.- You are.
0:12:12 > 0:12:16Whether you like it or not, you're gonna say that you love it!
0:12:17 > 0:12:19They look all right, don't they?
0:12:19 > 0:12:22- Now, we can't just serve a plate of these, can we?- Oh, no.
0:12:22 > 0:12:24We need fine Oxfordshire back bacon.
0:12:24 > 0:12:27- Oh, yes.- Fine Oxfordshire tomatoes. - Oh-ho-ho!
0:12:27 > 0:12:31- Field mushrooms... - Yes.- ..fried in butter and oil.- Oh!
0:12:31 > 0:12:34- That was your cue. "Oh!" - ALL: Oh!- That's it. Well done.
0:12:34 > 0:12:38- Ah-one, two, three, four...- ALL: Oh!
0:12:38 > 0:12:42Dude, I've got to tell you, they might have a bit of money, but they're slow!
0:12:42 > 0:12:45Good Oxfordshire bacon.
0:12:45 > 0:12:49Look at this! The Oxfordshire sausages are now going golden.
0:12:49 > 0:12:51Bobby dazzlers!
0:12:51 > 0:12:56I've got some nice field mushrooms. I'll do those in some butter, olive oil, salt and pepper.
0:12:56 > 0:12:59Field mushrooms are great because the butter and the oil,
0:12:59 > 0:13:02give that lovely black gravy that soaks into your bread.
0:13:02 > 0:13:05Just with one egg, they're staying together really well.
0:13:05 > 0:13:07That's a lot of bacon for one breakfast.
0:13:07 > 0:13:10It is, but there's a lot of mouths to feed, and some of them
0:13:10 > 0:13:13have got a look in their eye that's starting to worry me!
0:13:13 > 0:13:15So, whack this in the grill.
0:13:17 > 0:13:21The Oxfordshire sausages are doing well, the mushrooms are bubbling down to a lovely caramelised-ness.
0:13:21 > 0:13:23I'm dying to taste one.
0:13:23 > 0:13:27- I must admit, I have never tasted an Oxfordshire sausage.- No?!
0:13:27 > 0:13:29- Bacon!- Bacon!
0:13:31 > 0:13:34It's all about the timing, you know!
0:13:34 > 0:13:37- Look at that.- Look at that, done.
0:13:37 > 0:13:40Hands are clean.
0:13:40 > 0:13:42The star turn...
0:13:47 > 0:13:50It's all framing the Oxfordshire sausage in all its glory.
0:13:50 > 0:13:53- Davey, are you ready for the bacon?! - Oh, we've got bacon as well!
0:13:53 > 0:13:57Now this is a proper breakfast. Yes.
0:13:58 > 0:14:03We'll let that fat dribble on the mushrooms in a provocative, Michelin star-like fashion.
0:14:03 > 0:14:07Now, what have we got to do? We have to prioritise the sausage.
0:14:10 > 0:14:12The sausage bit...
0:14:12 > 0:14:16- A massive bit.- What do you think? - That's really nice.- Nice, isn't it?
0:14:16 > 0:14:19- Absolutely beautiful. - Good old Oxfordshire.
0:14:19 > 0:14:22- Delicious. Does it have some lemon in it?- It does.
0:14:22 > 0:14:27It's good without the skin, and the lamb and the nutmeg really come through. Good flavour.
0:14:27 > 0:14:29- It's a real tang on the back of the throat.- Brilliant!
0:14:29 > 0:14:31Give it a dip in the Oxfordshire sauce.
0:14:33 > 0:14:35Oh, that's delicious.
0:14:35 > 0:14:38- You can taste the nutmeg. - Oh, look at that.
0:14:38 > 0:14:41- Nutmeg, the lemon zest... - You can get the zest as well.
0:14:41 > 0:14:46Ask your butcher to start to stock the old Oxfordshire s-s-saus... That's easy for you to say!
0:14:47 > 0:14:50It's really nice and light and the lemon brings out a good taste.
0:14:50 > 0:14:53You better eat it. I'm just about to nick it!
0:14:54 > 0:14:59Our Oxford sausage seems to have gone down a treat with the people of Henley.
0:14:59 > 0:15:02But our next challenge is just around the corner.
0:15:05 > 0:15:09As always, we're taking on one of the county's top chefs in their restaurant,
0:15:09 > 0:15:13using local ingredients to see who can best define the taste of the region.
0:15:13 > 0:15:19It will be up to local diners to decide whose dish best represents the true flavours of Oxfordshire.
0:15:19 > 0:15:21Our opponent today is...
0:15:23 > 0:15:25..Emily Watkins, owner and head chef
0:15:25 > 0:15:30- of The Kingham Plough.- Emily sources virtually all her produce from within ten miles of the pub
0:15:30 > 0:15:34and trained under the watchful eye of Heston Blumenthal.
0:15:34 > 0:15:37I started cooking professionally after university.
0:15:37 > 0:15:42Italian cookery I've always been a big fan of, and so I got on a plane and went to Florence.
0:15:42 > 0:15:47I had no knowledge of Italian, no CV. After two years of being in Italy, I started to get itchy feet
0:15:47 > 0:15:51and my head chef said, "Where would you really like to go?" I said, "The Fat Duck".
0:15:51 > 0:15:53Being at the Fat Duck was inspiring.
0:15:53 > 0:15:58Heston was a very exciting person to work with, so open to a different concept of cooking.
0:15:58 > 0:16:04He introduced me to sous-vide temperature bath cooking, which I'm implementing here as well,
0:16:04 > 0:16:08but when you look into the science of cookery, all you see is the pluses for it.
0:16:08 > 0:16:11Local produce is exactly what we are, it's everything.
0:16:11 > 0:16:16We've a couple of guys who go out rabbiting for us, we get vegetables from round the corner, from Mr Cox.
0:16:16 > 0:16:19The flavours speak for themselves.
0:16:24 > 0:16:25What's your dish? What's the title?
0:16:25 > 0:16:29The title? Locally-shot Partridge With Violet Potatoes.
0:16:29 > 0:16:33- "Violent potatoes"?! - Violet potatoes. - I thought you meant angry potatoes.
0:16:33 > 0:16:36- Purple spuds!- Purple spuds, dude. - This is partridge.
0:16:36 > 0:16:41It's the beginning of the shooting season, so they're at their best, they're full of flavour.
0:16:41 > 0:16:46- These were shot by my husband on Saturday and they've been hanging now for 24 hours.- Just right.
0:16:46 > 0:16:49The longer you hang it, the more intense the flavour will be.
0:16:49 > 0:16:54The only reason I'm soaking it off is to stop the feathers flying everywhere.
0:16:54 > 0:16:57I'll start off by plucking the partridges. Try and keep the skin intact
0:16:57 > 0:17:01- but it's not the end of the world if it doesn't. - That's a beautiful bird.- Yeah!
0:17:01 > 0:17:03Now I want to get it ready to cook.
0:17:03 > 0:17:05I'm taking off this part - the supreme.
0:17:05 > 0:17:08The supreme is the breast with the wing attached to it.
0:17:08 > 0:17:13I'm just going to pull down on the skin to keep the pressure on it, or it will slide all over the place.
0:17:13 > 0:17:16I'm making a line across the back of the breast bone,
0:17:16 > 0:17:20just like you would if you were doing a chicken or anything else.
0:17:20 > 0:17:21Taking the wing with it.
0:17:21 > 0:17:27The problem about game is that you can't tell where the guns have shot it and so sometimes you will find
0:17:27 > 0:17:31that you've lost the wing or some part of it. There's nothing you can do about that.
0:17:31 > 0:17:35You've got to accept it for what it is. Now you've got your breasts, bones and the legs.
0:17:35 > 0:17:42The legs, we're going to put into a bag with some goose fat.
0:17:43 > 0:17:45- Straight into the bag.- There you are.
0:17:45 > 0:17:52And just some herbs in there to flavour it. That'll be confit.
0:17:52 > 0:17:57The breast, all those juices will stay inside. It will be really nice and juicy inside,
0:17:57 > 0:18:01so we'll keep it together. There we go.
0:18:01 > 0:18:04- Into the vac-pack bag. - "Vac-pack bag"?
0:18:04 > 0:18:09Vac-pack. Vacuum pack. Like you would if you were buying a pack of salami in a supermarket.
0:18:09 > 0:18:12By removing the air it will make it sink to the bottom
0:18:12 > 0:18:16and it will allow no water to enter it when we go into the temperature bath over here.
0:18:16 > 0:18:21We're going to cook it really slowly so it's not affected by any outside flavours.
0:18:21 > 0:18:23There's 100% partridge in there.
0:18:23 > 0:18:25I've set the bath at 57 degrees.
0:18:25 > 0:18:31Higher, it starts to dry out. Lower, it's too pink, it's too rare. It's not cooked properly.
0:18:31 > 0:18:33- I'm going to vac-pack these now. - All right then.
0:18:37 > 0:18:39AIR HISSES
0:18:50 > 0:18:55So the confit, I'll put into the bath at 64 degrees, and the supreme at 57 degrees.
0:18:55 > 0:18:59- I've never been that specific in my life. - No! I have it just in for a bit!
0:18:59 > 0:19:03The bones I'll roast off with some extra herbs to make a sauce later.
0:19:03 > 0:19:06A bit of oil on there.
0:19:06 > 0:19:09We'll caramelise that, get the lovely, sweet flavours out.
0:19:09 > 0:19:13In the oven, very traditionally.
0:19:13 > 0:19:15OK.
0:19:15 > 0:19:17Leave all that to do its thing.
0:19:17 > 0:19:21Basically, the bath is set so there's no possible way it can overcook now.
0:19:21 > 0:19:23Is that something you did with Heston?
0:19:23 > 0:19:28Yeah, very much so. He was the one who opened my eyes to this type of cooking.
0:19:28 > 0:19:33- Right.- He doesn't sit there saying it's the only way to cook - he would never do that -
0:19:33 > 0:19:37but he does say that there are huge benefits to cooking in this way.
0:19:37 > 0:19:42The confit is cooked. I'll take it out and put it in a water bath, let it chill down straightaway.
0:19:42 > 0:19:47Lots of ice in there. We can let that chill before picking it down to finish off the dish.
0:19:47 > 0:19:49I'll prep up the chicken hearts.
0:19:49 > 0:19:53I'm not taking off all the fat. There isn't a lot on them anyway.
0:19:53 > 0:19:56I'm soaking them with a little bit of oil and some herbs to flavour them.
0:19:56 > 0:20:00- Is that sage?- Sage and thyme. Sorry, yeah.
0:20:00 > 0:20:03- They'll be ready to go into a hot pan.- A nice traditional flavour.
0:20:03 > 0:20:08Violet potato dumplings. I'm going to cook them in their skins for two reasons -
0:20:08 > 0:20:11one is to keep the nuttiness in there and one is to keep the purpleness.
0:20:11 > 0:20:14- If you skin them, they bleed. - They will bleed, yeah.
0:20:14 > 0:20:17- Like beetroot.- Exactly. They will take a lot of cooking.
0:20:17 > 0:20:21- Those have been on for an hour and a half.- An hour and a half?!
0:20:21 > 0:20:22How long do they take to cook?
0:20:22 > 0:20:27About two hours. They are actually cooked when they still feel a little bit hard.
0:20:27 > 0:20:34So, the potatoes are cooked now. Peel them while they're still hot, let any last moisture evaporate.
0:20:34 > 0:20:36Pass them through the ricer while they're hot.
0:20:36 > 0:20:42Because Emily handles hot food all the time, she has hands like asbestos. Chef's hands.
0:20:42 > 0:20:43Yes. They feel no pain.
0:20:43 > 0:20:45Don't touch them, don't squish them.
0:20:45 > 0:20:48You can see the steam coming off. That's the last bit of moisture.
0:20:48 > 0:20:52- Doesn't it smell of beetroot as well?- Beetroot, chestnuts...- Yeah.
0:20:52 > 0:20:55How mad's that?
0:20:55 > 0:21:01Season that a little bit, and once they're cooled down, I add in an egg white per 750g of potato.
0:21:01 > 0:21:08Nothing else. It's purely to help it bind together and it does very little to affect the flavour.
0:21:08 > 0:21:13- Just the egg whites.- You're very conscious of keeping the integrity of the flavours.- Yep, 100%.
0:21:13 > 0:21:18I just pureed these yesterday. Egg whites are already in there.
0:21:18 > 0:21:22- It looks like Play-Doh!- Luckily it doesn't smell like Play-Doh.
0:21:22 > 0:21:26Roll it out into a sausage. Use a little bit of semolina.
0:21:26 > 0:21:30Spread it out onto a tray, to put the dumplings onto.
0:21:30 > 0:21:34They'll stick around the edge and help get a really nice crust around the edge.
0:21:34 > 0:21:38- They're not being boiled like Italian gnocchi.- How will you cook it?- We'll saute them.
0:21:38 > 0:21:41She's cut the dumplings on a cheffy angle, dude.
0:21:41 > 0:21:45- It's still quite rustic, though. - Yeah. Aye.
0:21:45 > 0:21:49Then we'll give it a little gentle shake in that tray so that they
0:21:49 > 0:21:53all get covered with a coating of the semolina.
0:21:53 > 0:21:56We'll get those out of the way until later.
0:21:56 > 0:21:59Basically everything's now prepared.
0:21:59 > 0:22:03We'll start getting the whole dish together, so get the confit, which has chilled down.
0:22:03 > 0:22:06You can see that because the fat has set.
0:22:06 > 0:22:08- Look at that!- So there are the legs.
0:22:08 > 0:22:12- That looks fabulous. - Can I have a bit?- Sure you can.
0:22:14 > 0:22:17- How's that?- Beautiful.
0:22:17 > 0:22:22I have to say I was sceptical and I genuinely was, I wasn't just saying it,
0:22:22 > 0:22:26but actually it is the application of common sense.
0:22:26 > 0:22:28It's tender and juicy...
0:22:28 > 0:22:32You've got the intensity of flavour you get with a regular confit
0:22:32 > 0:22:34- but you have the texture, so juicy and moist.- Exactly.
0:22:34 > 0:22:36So you've got a really hot pan here, a knob of butter
0:22:36 > 0:22:41that will make it more nutty to help the nutty flavour of the dumplings.
0:22:46 > 0:22:48- That's a very hot pan, isn't it? - Very, very hot pan.
0:22:48 > 0:22:52We want to get that albumen working, get them held together before we start messing around.
0:22:52 > 0:22:55At the same time, we can get the chicken hearts in.
0:22:55 > 0:22:59They want to be nice and caramelised.
0:22:59 > 0:23:04Check the partridges, we're there. It's got to 57 degrees. There you go.
0:23:04 > 0:23:06- Three boiled bags.- I suppose it saves on washing up.
0:23:06 > 0:23:10It does! Cutting it open.
0:23:12 > 0:23:16- So you finish those off in a pan. - Yeah. Get the partridge sauce on.
0:23:16 > 0:23:18That's really thick jelly.
0:23:18 > 0:23:20Where does that go now?
0:23:20 > 0:23:22I'll just warm it through and bring it to the boil.
0:23:22 > 0:23:25The partridge breast is ready, our pan's nice and hot.
0:23:25 > 0:23:32The last thing is to get the clarified butter into our pans.
0:23:32 > 0:23:37Partridge breast, it might spit so watch out.
0:23:40 > 0:23:42Now we're gonna finish off the dish.
0:23:42 > 0:23:44We've got the curly kale from a local grower.
0:23:44 > 0:23:49We've got some butter into the water to make an emulsified butter
0:23:49 > 0:23:51for the kale so we don't have to over-season it at the end.
0:23:53 > 0:23:58I kind of quite like that technique of putting the butter in the water.
0:23:58 > 0:24:01- I think we'll nick that. - Yeah, we will. Say nowt, dude!
0:24:01 > 0:24:05The sauce, we're gonna bring that...
0:24:05 > 0:24:09- Wow!- It's on the potatoes. - Now I didn't expect that.
0:24:09 > 0:24:13- They'll finish off cooking all the way through.- Are you not worried they're gonna fall to pieces?
0:24:13 > 0:24:16No. Now you've said that, they probably will!
0:24:16 > 0:24:18Oh, look at the colour.
0:24:19 > 0:24:22Put that there.
0:24:25 > 0:24:27There are the partridges.
0:24:27 > 0:24:29The last thing is add that bit of partridge confit
0:24:29 > 0:24:33into the sauce, get that all the way through.
0:24:33 > 0:24:35Then it's just plating it up.
0:24:35 > 0:24:38That's such an intense green.
0:24:38 > 0:24:41You want to make sure you've got a little bit of everything.
0:24:41 > 0:24:44Dumpling, chicken hearts, confit, the whole lot.
0:24:44 > 0:24:48And then all we need after that is a little bit of...
0:24:48 > 0:24:52- Oh!- Oh!- Nah, I don't like it.
0:24:52 > 0:24:55- It looks terrible(!) - A little bit of the extra sauce.
0:24:55 > 0:24:59I couldn't eat that. That's supercharged gravy, isn't it?
0:24:59 > 0:25:02It is, yeah. There you go.
0:25:02 > 0:25:05So...name that dish!
0:25:05 > 0:25:08I'm representing Oxfordshire and this is the locally shot partridge
0:25:08 > 0:25:10with violet potato dumplings and curly kale.
0:25:17 > 0:25:23She's right, it's absolutely perfectly cooked through, but still juicy.
0:25:23 > 0:25:26This kind of boil-in-the-bag techno thing really works.
0:25:26 > 0:25:30We're going to have to watch ourselves and up the ante.
0:25:30 > 0:25:33- This is Oxfordshire on a plate, isn't it?- Yeah.
0:25:33 > 0:25:38But it's the locals who will decide whose dish is best in a blind tasting coming up.
0:25:38 > 0:25:41Emily's partridge with violet potato dumplings was a true taste of the county.
0:25:41 > 0:25:44Everything was so local.
0:25:44 > 0:25:47We're heading to the home of Blur guitarist Alex James
0:25:47 > 0:25:49to get some great local flavours with a rock'n'roll twist.
0:25:49 > 0:25:53These days he's more into cheese-making than hell-raising.
0:25:53 > 0:25:57# Lives in a house, very big house in the country... #
0:25:57 > 0:26:00Come in, this is my shed, this is HQ.
0:26:00 > 0:26:05- What a shed! Oh, man! - Because cheese is the tastiest thing
0:26:05 > 0:26:09in the universe, it's been at the forefront of the gastro-revolution.
0:26:09 > 0:26:13I always loved it. They used to throw it at me in Japan.
0:26:13 > 0:26:17They used to throw beads at Damon and cheese at me because they knew
0:26:17 > 0:26:21that I liked it but it comes in tins in Japan so...
0:26:21 > 0:26:22It's kind of weird.
0:26:22 > 0:26:26My wife and I bought this farm on our honeymoon
0:26:26 > 0:26:32and we moved right next door to the country's leading cheese expert, Juliet Harbutt.
0:26:32 > 0:26:37- Ah, yes!- We decided we'd embark on a cheese-making extravaganza together.
0:26:37 > 0:26:39You've drunk nearly all my milk in your coffees,
0:26:39 > 0:26:43so we'll get some cheese out of that. Rennet, that's the special stuff.
0:26:43 > 0:26:48- What is rennet? - Yeah.- Nobody knows!
0:26:48 > 0:26:50Juliet. Hello, darling.
0:26:50 > 0:26:53Look, they've drunk half the milk. We won't get much cheese out of that.
0:26:53 > 0:26:56Just as well I have some spare.
0:26:56 > 0:26:59I thought making cheese was difficult but it's not at all.
0:26:59 > 0:27:02No. It's difficult to make a really good one.
0:27:02 > 0:27:03It's easy to make a very simple one.
0:27:03 > 0:27:06It might sound daft, but what is cheese?
0:27:06 > 0:27:11Milk, which has curdled or gone sour, and the magic ingredient, rennet.
0:27:11 > 0:27:15It's an enzyme found in the stomachs of calves.
0:27:15 > 0:27:18Of any milk-fed animal.
0:27:18 > 0:27:22It's often just a powder and you can buy these sachets so people can make cheese very easily.
0:27:22 > 0:27:27The quantity of rennet you add is important if you're gonna age the cheese for a long time. That's a lot.
0:27:27 > 0:27:29What temperature do we do that at?
0:27:29 > 0:27:3565 but if you've got it just so you wouldn't want to put your finger in it, that'd be hot enough.
0:27:35 > 0:27:36Stir it through.
0:27:36 > 0:27:39What we've got here is proto-cheese.
0:27:39 > 0:27:41Hey!
0:27:41 > 0:27:43If the cheese miracle has worked...
0:27:45 > 0:27:48- Look at that!- Something's happened!
0:27:48 > 0:27:50That's the curds and the whey's coming out there.
0:27:50 > 0:27:56- That's almost getting cheese-like. - You got quite a lot of cheese out of that milk.
0:27:56 > 0:27:58Yeah, it's quite productive.
0:27:58 > 0:28:01A gallon of milk, you get a pound of cheese.
0:28:01 > 0:28:05- Yes!- Yeah!- Hey!
0:28:05 > 0:28:07- It's not that tasty. - It keeps its texture.
0:28:07 > 0:28:11- That's not bad. - It's not horrible, is it?
0:28:11 > 0:28:15We all know how to make cheese now, I'm gonna do it with the kids!
0:28:16 > 0:28:19If you eat enough cheese, after a while you become an expert.
0:28:19 > 0:28:22We get through some cheese but we have...
0:28:22 > 0:28:23Do you?
0:28:23 > 0:28:25I'm holding in here, I'm on the telly!
0:28:25 > 0:28:28People think cheese is about 70% fat content.
0:28:28 > 0:28:32- Do you have any idea? - No, I'd love to know.
0:28:32 > 0:28:35Cheese like this, which is quite soft and runny, it's probably 26.
0:28:35 > 0:28:40- Really?- And the blue one is probably 30 and cheddar's only 34.
0:28:40 > 0:28:43That's positively slimming.
0:28:43 > 0:28:45This is a goat's cheese and won in its first year
0:28:45 > 0:28:47at the British Cheese Awards best goat's cheese out of 111.
0:28:47 > 0:28:52- That's beautiful.- There's a cream and softness to it that's lovely.
0:28:52 > 0:28:55So this is Blue Monday. How many square cheeses do you know?
0:28:55 > 0:28:59So we have...boom!
0:28:59 > 0:29:01Look at that!
0:29:01 > 0:29:04That is absolutely fantastic.
0:29:04 > 0:29:06Love the texture.
0:29:06 > 0:29:10We wanted to have something more like the European ones, slightly more moist.
0:29:10 > 0:29:14- Dolcelatte and Gorgonzola.- Exactly. - Cheese masters, how do you get the blue bits?
0:29:14 > 0:29:19You sprinkle blue mould into the milk when you start and then once the cheese is made,
0:29:19 > 0:29:24you have to pierce or poke the rind and by pushing the needles in, you let air into the cheese and...
0:29:24 > 0:29:26- It feeds the bacteria. - Yeah, and it goes blue.
0:29:26 > 0:29:30- Nothing to do with copper wires whatsoever.- No!
0:29:30 > 0:29:34- Everybody thinks it's because of the wires.- I did think it was copper wires, I must admit.
0:29:34 > 0:29:37I think you could do really good dauphinoise with this cheese.
0:29:37 > 0:29:41- I'd never thought of doing it with goat's cheese.- Why don't we get some goat meat?
0:29:41 > 0:29:46Yes! I tell you what we could do - a fantastic goat loin noisette.
0:29:46 > 0:29:49- Can I come? - Goat's cheese dauphinoise!
0:29:49 > 0:29:51- Done, dude!- Done!
0:29:52 > 0:29:55Brilliant, we'll do noisettes of kid
0:29:55 > 0:29:59and using Alex and Juliette's produce, we'll make a goat's cheese dauphinoise.
0:29:59 > 0:30:05But we can't leave without giving Si the chance to relive his rock'n'roll years.
0:30:22 > 0:30:25Brilliant! That was great.
0:30:25 > 0:30:27- You rock!- Thank you so much. - You rock!
0:30:31 > 0:30:37There's a fruit that's been grown in Oxfordshire for centuries - the quince.
0:30:37 > 0:30:41A local retired couple are determined to put it back on the food map.
0:30:41 > 0:30:44We think Elspeth and Colin Wainwright's quince products
0:30:44 > 0:30:49- might be the perfect finishing touch for our goat dish. - So that's a quince!
0:30:49 > 0:30:52I've got to admit, it's a new one on me in its raw state.
0:30:52 > 0:30:55It looks like an odd hybrid between a pear and a lemon...
0:30:55 > 0:30:57- A turnip!- Tough going.
0:30:57 > 0:31:01This one likes the Oxfordshire soil.
0:31:01 > 0:31:05In Tudor times they were regarded as an aphrodisiac.
0:31:05 > 0:31:07Tudor Viagra!
0:31:08 > 0:31:12We have heard of people eating it raw occasionally, but I certainly wouldn't.
0:31:12 > 0:31:14It's very bitter, very hard.
0:31:14 > 0:31:17- Here goes...- It really needs cooking for about two hours.
0:31:20 > 0:31:23It's really rather sharp.
0:31:23 > 0:31:25What do you cook them in, Elspeth?
0:31:25 > 0:31:27- Just water.- So they change colour?
0:31:27 > 0:31:30- Yes.- That's the quince colour we know.- Ah, yes!
0:31:30 > 0:31:34- You've got this nut and rose colour coming now.- You don't skin it? - No, you don't have to.
0:31:34 > 0:31:36In fact, a lot of the pectin is just under the skin
0:31:36 > 0:31:40so we don't add any setting agent to our jellies.
0:31:40 > 0:31:43We don't add pectin. Grandma didn't.
0:31:43 > 0:31:45She's very strong, it's quite heavy.
0:31:45 > 0:31:47I feel like something from Lord of the Rings.
0:31:50 > 0:31:52Cor! Did you build this yourself?
0:31:52 > 0:31:56- We did. It's very Heath Robinson, isn't it?- It works.
0:32:00 > 0:32:03That's it. Do we stand like this now, Elspeth?
0:32:03 > 0:32:05For 24 hours, yes!
0:32:05 > 0:32:09There's no pressure on that. You just leave it as it is.
0:32:09 > 0:32:11- Exactly, yes.- What a great process.
0:32:11 > 0:32:14This is what we call the mash. This has gone through a sieve.
0:32:14 > 0:32:18So you add sugar and lemon juice to this.
0:32:18 > 0:32:21And you stand, sometimes up to an hour and a half, stirring it.
0:32:21 > 0:32:23Eventually you have quince fruit cheese.
0:32:23 > 0:32:26You get two products from the quince, you've got no waste.
0:32:26 > 0:32:28Nobody can quite explain it.
0:32:28 > 0:32:32If you do make it in too large amounts, you lose something.
0:32:32 > 0:32:34Do you know what you lose? The soul.
0:32:34 > 0:32:36- You lose the soul of it. - You could well be right.
0:32:36 > 0:32:38And this is the quince cheese.
0:32:38 > 0:32:40Imagine that with your favourite cheese or meat.
0:32:40 > 0:32:44- So rich, isn't it?- That's the jelly.
0:32:44 > 0:32:46- Would you like to have a taste? - I'd love some.
0:32:46 > 0:32:48Seeing as we're here...
0:32:51 > 0:32:54It's just disappearing. It's as if it's going onto your
0:32:54 > 0:33:00tongue, it's evaporating, and when it goes it's leaving this wonderful light fruit footprint in your mouth.
0:33:00 > 0:33:03Can we ask your advice? We were going to do some goat.
0:33:03 > 0:33:06Going to use the jelly to make a glaze.
0:33:06 > 0:33:09Is there anything in the quince cheeses you'd recommend that would go with goat?
0:33:09 > 0:33:13The outstanding one would be with the quince fig and balsamic vinegar.
0:33:13 > 0:33:17Balsamic vinegar just gives it the edge, that slight tartness.
0:33:17 > 0:33:20- We love you! - Our secret weapon, Elspeth!
0:33:21 > 0:33:27- For our contribution, we've scoured the county and I think we've got a winner.- It's the potato.
0:33:27 > 0:33:31No, we've got Oxford potatoes. We found it - it's goat and quince!
0:33:31 > 0:33:36It's an Oxford goat, and we thought we'd make a dauphinoise, goat noisettes.
0:33:36 > 0:33:39Dauphinoise? That's French.
0:33:39 > 0:33:43It's kind of, you know, it's an amalgam.
0:33:43 > 0:33:48We'll do carrots with caraway seeds, and we'll do broad beans.
0:33:49 > 0:33:54But it's the locals who will decide whose dish is best in the blind tasting coming up.
0:33:54 > 0:33:56So we'll put some beans on to blanche.
0:34:00 > 0:34:02We're gonna get going with the dauphinoise.
0:34:02 > 0:34:05Bring the potato backwards and forwards, and you get lovely thin slices.
0:34:05 > 0:34:08Perfect for dauphinoise potatoes.
0:34:08 > 0:34:11Now what I'm gonna do is season between layers.
0:34:11 > 0:34:16Alex James' rock'n'roll goat's cheese. Just crumble that...
0:34:16 > 0:34:19So what do you reckon? Do you reckon this is gonna work?
0:34:19 > 0:34:21Yeah, I don't see why not.
0:34:21 > 0:34:23Enthusiastic, you know.
0:34:23 > 0:34:25No, it will be great.
0:34:27 > 0:34:30I'm just chopping some garlic now.
0:34:30 > 0:34:32That's gonna sit on top of the goat's cheese.
0:34:32 > 0:34:35I'm gonna cut down the goat's cheese into me magnificent spuds.
0:34:35 > 0:34:39So instead of just all cream on this, we're using half goat's milk as well.
0:34:39 > 0:34:44- Makes sense.- You just pour enough in till it comes to the surface.
0:34:44 > 0:34:48Don't be mean, plenty of cream.
0:34:48 > 0:34:51So it's basically just below the last level of potatoes, isn't it?
0:34:51 > 0:34:54Yes. The goat's milk, I feel, will give us the edge.
0:34:54 > 0:34:57I'm gonna put some more butter on the potatoes.
0:34:57 > 0:35:00Just to make sure if the first layer didn't kill you, the last one will!
0:35:00 > 0:35:04This is the caraway seed, a much maligned seed.
0:35:04 > 0:35:07- Absolutely beautiful with carrot. - Caraway bread!
0:35:09 > 0:35:10Caraway bread, lovely.
0:35:10 > 0:35:12Bring to the boil. Then we're gonna puree them.
0:35:12 > 0:35:14Goat's cheese dauphinoise.
0:35:14 > 0:35:19Bang it in the oven, about an hour and a quarter, until it's golden and cooked and lovely.
0:35:19 > 0:35:23Thank you very much. Here we are. The main event.
0:35:25 > 0:35:28This is two loins of goat meat.
0:35:28 > 0:35:30It's as fine as you like.
0:35:30 > 0:35:35It's a bit like lamb. What we're worried about is it may dry out.
0:35:35 > 0:35:38So we're gonna do little noisettes, wrap them in bacon,
0:35:38 > 0:35:42sear them, then bake them in the oven for about 10-15 minutes.
0:35:42 > 0:35:46So they're still juicy on the inside, but a bit caramelised on the outside.
0:35:46 > 0:35:50What we do for this noisette, we're gonna take two knuckles.
0:35:50 > 0:35:54One knuckle, two, in depth. So we want about that size as a noisette.
0:35:54 > 0:35:57That's what you call in the trade a twin knuckle noisette.
0:35:57 > 0:35:59I'll show you why, cause that sits.
0:35:59 > 0:36:03That's gonna sit lovely. As as Dave wraps it...
0:36:03 > 0:36:09- So about that size.- And because I'm clumsy, I'm gonna secure the bacon with a cocktail stick.
0:36:09 > 0:36:14- Fantastic.- I've got to admit, I think the sous-vide method of cooking would be great for this loin.
0:36:14 > 0:36:18I'm just gonna bung it in the frying pan and sear it both sides.
0:36:18 > 0:36:21I want the bacon crispy, but we'll do that in the oven.
0:36:25 > 0:36:26Lovely!
0:36:26 > 0:36:31I didn't toast the caraway seeds because I want them to be fresh.
0:36:31 > 0:36:35I kind of want the caraway to be absorbed into that lovely flavour
0:36:35 > 0:36:38of the carrot, so you taste more carrot than you do caraway.
0:36:38 > 0:36:43- Sometimes if we do caraway in bread, we'll soak it in boiling water first...- To toughen it.
0:36:43 > 0:36:47The trademark big knob of butter.
0:36:47 > 0:36:52- Perfect, Mr King.- These are gonna go into the oven for about five minutes at about 180 degrees.
0:36:52 > 0:36:56Take them out, let them rest, and then we're not too far away from plating up.
0:36:57 > 0:37:01I've got my garlic sweating down in the butter to make me glaze.
0:37:01 > 0:37:03I don't want that to burn though.
0:37:03 > 0:37:08I have some hot oil here, cos I reckon a really nice finishing touch
0:37:08 > 0:37:11is gonna be a crispy fried sage leaf.
0:37:11 > 0:37:14The secret to good vegetables is not to overcook them.
0:37:14 > 0:37:18Even though we're gonna puree them, I want to maintain the flavour. Now look...
0:37:18 > 0:37:22There's a little snap to it, which means that...
0:37:22 > 0:37:25- Oh, that's lovely. - Elspeth and Colin's.
0:37:25 > 0:37:29They're amazing. They're a great example of Oxfordshire ingredients.
0:37:29 > 0:37:33They're brilliant. Just about half a jar of that and melt it down.
0:37:33 > 0:37:38I'm gonna put some rosemary into that, some salt and pepper and a couple of teaspoons of beef stock.
0:37:38 > 0:37:41I've drained the carrots with the caraway seeds.
0:37:41 > 0:37:44I'm gonna pop them into a little liquidizer.
0:37:44 > 0:37:50And at this point, because of the heat of the carrots, I'm gonna pour some butter in there.
0:37:50 > 0:37:52Carrot puree.
0:37:56 > 0:37:58I've put some rosemary in there now.
0:37:58 > 0:38:01The jelly's melting. And the garlic and butter...
0:38:01 > 0:38:03Kingy, the goat!
0:38:06 > 0:38:09That just needs to rest now.
0:38:09 > 0:38:11Can't you cope with your loveliness, dude?
0:38:11 > 0:38:13- It's got bounce.- Yes, nice. Nice.
0:38:13 > 0:38:16Doing all right.
0:38:16 > 0:38:21Into my glaze, I'm just gonna add a couple of spoonfuls of beef stock.
0:38:21 > 0:38:25- Why beef?- It's all I've got!- Fair enough.- We're on the road, you know!
0:38:27 > 0:38:31That's tempering the jelly to a glaze.
0:38:31 > 0:38:33All that remains for this is to be seasoned.
0:38:33 > 0:38:37These have been popped from their winter coat of hideousness.
0:38:37 > 0:38:39That's why you want the green bits in the middle.
0:38:39 > 0:38:42The other outside bits are chewy and horrible.
0:38:42 > 0:38:44I'm gonna whack these in here.
0:38:44 > 0:38:48Sage leaves, I'm just gonna deep fry those.
0:38:48 > 0:38:53They're gonna go crispy and each one is gonna surmount me noisettes. It doesn't take a minute,
0:38:53 > 0:38:56like popcorn. There you are, I've got me crispy sage leaves.
0:38:56 > 0:39:01All that remains for me to do is to check the seasoning on the glaze.
0:39:06 > 0:39:08- Hot, this!- Mr King...- What's that?
0:39:08 > 0:39:10Get your smackers round that.
0:39:10 > 0:39:11That's awesome.
0:39:13 > 0:39:19Dauphinoise, if I cut a square out like that, and then the other square into three on there...
0:39:19 > 0:39:22- Do you want a trick to do that so it doesn't move?- Have you got a trick?
0:39:22 > 0:39:24If you put down a board on top of it and cut round it.
0:39:24 > 0:39:26She's got a trick.
0:39:28 > 0:39:32If you press that down, the potato's not going to move and then you get a straight line.
0:39:32 > 0:39:35Emily, you know we love you in all sorts of weird ways. Look at that.
0:39:35 > 0:39:40It seems an awful convoluted way to cut a square of potatoes.
0:39:40 > 0:39:46- It's working. It does work. - I think it's imagination.
0:39:49 > 0:39:50This is the quince glaze.
0:39:50 > 0:39:52Yeah... Don't want much.
0:39:53 > 0:39:55Look at the colour.
0:39:55 > 0:39:58Now for the noisettes. Just take the sticks out.
0:39:58 > 0:40:02- Quite healthy portions, aren't they? - They are healthy portions, yes.
0:40:02 > 0:40:04I mean, we wouldn't make any money if we had a restaurant!
0:40:06 > 0:40:09- Taste that.- So you don't think that's going to melt?
0:40:09 > 0:40:11We're not bothered really.
0:40:14 > 0:40:17It's almost like having a little bit of chutney on the top.
0:40:18 > 0:40:23A little crispy bit of sage leaf, again a texture thing.
0:40:23 > 0:40:28That'll break down nicely with the rest of it. Nice textures there as well.
0:40:28 > 0:40:33- There we go!- The presentation there is very impressive.- Thank you, chef.
0:40:33 > 0:40:36There you have it, we've discovered Oxfordshire on a plate.
0:40:42 > 0:40:43So the goat...
0:40:49 > 0:40:52- How's it cooked?- It's perfectly cooked. Pink in the middle.
0:40:53 > 0:40:59- The flavours are great. - Actually it was quite difficult to get the kid here.
0:40:59 > 0:41:02Go on girl, keep chewing, keep chewing!
0:41:02 > 0:41:07- She's like a dog chewing a caramel! - The kid flavour was delicious.
0:41:07 > 0:41:10The flavours are all very nice. There's a lot of them on the plate.
0:41:10 > 0:41:12It's a powerful dish really.
0:41:14 > 0:41:19The diners here will taste both dishes, but without any idea who cooked which.
0:41:19 > 0:41:25First up is Emily's locally shot partridge with violet potato dumplings.
0:41:25 > 0:41:28A taste of Oxfordshire in the flavour of the meat.
0:41:28 > 0:41:31It was clearly fresh and very attractive.
0:41:31 > 0:41:34The meat was good but very difficult to cut.
0:41:34 > 0:41:38The first piece I had was chewy but the next piece was very tender.
0:41:38 > 0:41:41I like the way the kale kept its colour.
0:41:41 > 0:41:45I don't often have fowl with dumplings, so worthwhile to do.
0:41:45 > 0:41:49Mauve potatoes? You expect potatoes to be creamy white.
0:41:51 > 0:41:54Some mixed reviews there. We're next in the firing line.
0:41:54 > 0:41:58Fingers crossed for our noisettes and goat's cheese dauphinoise.
0:41:58 > 0:42:02I live in Oxfordshire and that's the first time I've had kid.
0:42:02 > 0:42:06But I must say I'm going to have it again because I did enjoy it.
0:42:06 > 0:42:08The flavours were really, really nice.
0:42:08 > 0:42:10The meat was just slightly tough.
0:42:10 > 0:42:14I found it lovely to eat, except the meat.
0:42:14 > 0:42:19We love quince. I don't know if it's goat, but it's very acceptable.
0:42:19 > 0:42:23Well, I loved the flavours, I really did, because I have a sweet tooth.
0:42:23 > 0:42:26Dauphinoise, creamy and excellent.
0:42:26 > 0:42:30Just the meat let it down, I'm afraid.
0:42:30 > 0:42:32Hello, good evening. How are you?
0:42:32 > 0:42:37Thank you very much. Good people of Oxfordshire, thank you very much for coming today.
0:42:37 > 0:42:39We've worked hard in the kitchen.
0:42:39 > 0:42:41We have, the three of us, haven't we?
0:42:43 > 0:42:46We'd like you to choose which dish you prefer.
0:42:46 > 0:42:48Either the partridge or the goat.
0:42:48 > 0:42:51Now could we have a show of hands for the partridge, please.
0:42:53 > 0:42:55So that's one, two, three, four.
0:42:55 > 0:43:00Could we have a show of hands for the auld nanny, the goat, please.
0:43:00 > 0:43:03One, two, three, four, five.
0:43:04 > 0:43:09Actually Dave and I cooked the goat, Emily cooked the partridge.
0:43:09 > 0:43:14But for us, Emily's the winner really, because we're not professional chefs.
0:43:14 > 0:43:16We're cooks. Emily's the professional chef.
0:43:16 > 0:43:19And we have to say we've learnt so much from you.
0:43:19 > 0:43:22- That's very kind, sir. - You've been such a generous chef.
0:43:22 > 0:43:23It's been good fun having you.
0:43:25 > 0:43:28That was a close call, and Emily was a great sport.
0:43:28 > 0:43:32But without the stunning local produce, we'd never have done it.
0:43:32 > 0:43:35Oxfordshire, what a fantastic county.
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0:43:42 > 0:43:46E-mail subtitling@bbc.co.uk