0:00:02 > 0:00:05- We're the hairy bikers.- We're on the road to find regional recipes.
0:00:05 > 0:00:11We're riding coast to coast to discover, cook and enjoy the best of British. Come on.
0:00:25 > 0:00:28We're here to define the trust taste of East Sussex.
0:00:38 > 0:00:40Oh, look at that, Dave.
0:00:40 > 0:00:42It's beautiful, man.
0:00:42 > 0:00:45I don't know too much about East Sussex except that to Londoners
0:00:45 > 0:00:48- it used to be seen as an escape to the sea.- It's fabulous, isn't it?
0:00:48 > 0:00:51Yeah. And the landscape, it comes at you in layers, doesn't it?
0:00:51 > 0:00:55You're right, Dave. you've got the delicious sea just over there.
0:00:55 > 0:01:00You've got the most wonderful salt marshes. I mean, it's a superb location.
0:01:00 > 0:01:03You can't help but get good food with that kind of environment,
0:01:03 > 0:01:07a bit of sophistication and a bit of the big-town culture creeping in.
0:01:07 > 0:01:10- It's got to be a winner, hasn't it? - It has. Let's dive in.- Let's go.
0:01:16 > 0:01:21On our quest to define the true flavours of East Sussex, we head for the seaside.
0:01:21 > 0:01:23We cook up a hearty dish for a rowdy crowd.
0:01:23 > 0:01:24A turnip.
0:01:24 > 0:01:27- Swede.- Swede down south. - Swede. Swede.- They're at it again!
0:01:27 > 0:01:33We toast a world champion sparkling wine maker, who's growing grapes right here on the Sussex Downs.
0:01:33 > 0:01:37We stuff ourselves with Rye scallops and find out all kinds of wonderful ways to serve them.
0:01:37 > 0:01:41And representing East Sussex in the cook-off is Ross Pavey.
0:01:41 > 0:01:45Will we be able to beat him using the county's finest ingredients?
0:01:57 > 0:02:00On our way to Lewes, we came across the village of Pet.
0:02:00 > 0:02:04Our luck was in because locals run their own mini market every Saturday morning.
0:02:04 > 0:02:08Yes. What a find. That's great, isn't it?
0:02:08 > 0:02:10It's on my doorstep. Very lucky.
0:02:10 > 0:02:13You are. Fabulous. What have you got?
0:02:13 > 0:02:15Rye bread. And this is a proper cheesecake.
0:02:15 > 0:02:18Stops people going to the supermarket, doesn't it?
0:02:18 > 0:02:21Well, look at that scented geranium and apple jelly. Pickled pumpkin.
0:02:21 > 0:02:24They don't have to get in to their cars. Lovely sunny day.
0:02:24 > 0:02:27Go for a walk and set themselves up for the week.
0:02:27 > 0:02:31What do you reckon is like the most famous dish, the signature dish of East Sussex?
0:02:31 > 0:02:35- Well, there's banoffee pie. - Banoffee pie.- Yeah.- Is that Sussex?
0:02:35 > 0:02:38That was invented at The Hungry Monk Restaurant in Jevington.
0:02:38 > 0:02:43- Wonder where they get the bananas from for that, though. - They're not locally grown.
0:02:43 > 0:02:45You've blown it now, haven't you? See you.
0:02:45 > 0:02:46Bye.
0:02:49 > 0:02:53On to Lewes, the biggest town in East Sussex. It's steeped in history.
0:02:53 > 0:02:58Anne of Cleves used to live here. Are there any real typical Sussex dishes?
0:02:58 > 0:03:02The Sussex smokey which is obviously from the sea...
0:03:02 > 0:03:04- Yeah.- ..with smoked haddock.
0:03:04 > 0:03:07My grandfather used to go out fishing in Brighton in the old boat
0:03:07 > 0:03:09and come back with loads of cod and bits of...
0:03:09 > 0:03:12- Lovely. Lovely. - I love a bit of skate.
0:03:12 > 0:03:13Nice bit of skate. Good.
0:03:13 > 0:03:16- It's good, here. Oh... - Sussex cheeses.
0:03:16 > 0:03:19Say Cheese is THE place to go for all things fromage.
0:03:19 > 0:03:25There are so many local varieties, but there's one that has really caught our eye.
0:03:25 > 0:03:29This is obviously not from this cheese, but it's a cheese, same age, same batch.
0:03:29 > 0:03:33- You get a distinct fruity aroma when you take...- Yes, you do.
0:03:33 > 0:03:39- Yes.- The European Court of Justice, in 2008, said I cannot call it Parmesan.
0:03:39 > 0:03:43I must call it Farmer's Hand. Now, say Farmer's Hand three times quickly.
0:03:43 > 0:03:47- Farmer's Hand. Farmer's Hand. Farmer's Hand.- You're there. - It sounds very much like...
0:03:47 > 0:03:48- Parmesan.- What I can't call it.
0:03:48 > 0:03:52- All Parmesan of high quality is an eating cheese.- Yes, it is.
0:03:52 > 0:03:56Whereas in Britain, it's always considered as a cooking cheese.
0:03:56 > 0:03:58- Well, it's a fabulous cheese.- Yeah.
0:03:58 > 0:04:01Quite apart from whatever you decide to call it.
0:04:01 > 0:04:05'We have to take away some of their fab produce. It's so good.
0:04:05 > 0:04:07'It might come in handy later.'
0:04:07 > 0:04:11- What are the ingredients of the county?- Good lamb, isn't there? - Yes. Very good.- Lamb.
0:04:11 > 0:04:14You can't get any better lamb anywhere else in the world.
0:04:14 > 0:04:17- Really. Why's the lamb so good here? - Cos it's feeds off the Downs.
0:04:17 > 0:04:20Bill's, the local produce down there, is a fantastic grocer's
0:04:20 > 0:04:24that's got a rich variety of Sussex produce.
0:04:24 > 0:04:27- Hello, Bill.- Nice to meet you, Dave.
0:04:27 > 0:04:32Bill Collison's run a shop on this site for 20 years.
0:04:32 > 0:04:38He's passionate about supporting local farms and produce of his county.
0:04:38 > 0:04:41- You're the man to talk to about Sussex food.- I know a bit. Lived here all my life.
0:04:41 > 0:04:47- What does East Sussex mean to you? - We've got the salt marsh lamb, which is amazing, and the scallops...
0:04:47 > 0:04:49They're Rye, aren't they?
0:04:49 > 0:04:52We've got the best sweet corn in the country.
0:04:52 > 0:04:54And we've got great strawberry fields.
0:04:54 > 0:04:57We've got some lovely apple orchards, good cherry orchards.
0:04:57 > 0:05:01- Yeah.- As the seasons go on, we get a bit more sunshine and there'll be loads of it.
0:05:01 > 0:05:07- We get people bringing stuff in from their allotments, little farmers and everyone wants to grow.- Lovely.
0:05:15 > 0:05:18Lamb is obviously a firm favourite in East Sussex.
0:05:18 > 0:05:23What gives it such a fantastic flavour are the salt marshes, here.
0:05:25 > 0:05:29We need to get some local lamb to cook with and we think we've found just the man to help us.
0:05:32 > 0:05:37'Todd Cameron was born and bred in East Sussex and runs Food For Thought,
0:05:37 > 0:05:41'breeding hundreds of ewes on the Romney Marshes.'
0:05:41 > 0:05:44My word, this is a proper rural idyll, isn't it?
0:05:44 > 0:05:45You've got a little soupcon for us?
0:05:45 > 0:05:49- We have put something together. - God bless you. - Our salt marsh organic lamb.
0:05:49 > 0:05:50What cut of the lamb is this?
0:05:50 > 0:05:56This is rump of lamb, the chump. The actual meat, itself... you'll notice very different subtle flavours.
0:05:56 > 0:06:01I'll give you a little piece each, so you actually taste it in its raw form before you adulterate it
0:06:01 > 0:06:05- with anything else.- Oh, yeah. Salt, straightaway.
0:06:05 > 0:06:09And no salt has actually been added to this, at all. It's actually the natural flavour.
0:06:09 > 0:06:12- Texture is great, soft.- Normally you only find Romney Marsh sheep here,
0:06:12 > 0:06:16but we went for a Welsh Mountain and crossed it with the Hampshire Down.
0:06:16 > 0:06:20You have intravenous fat layers that run through the muscle structure,
0:06:20 > 0:06:24so it stays nice and moist. Even if you crucify it cooking it, it stays moist in the middle.
0:06:24 > 0:06:26It really is absolutely superb.
0:06:26 > 0:06:28- One doorstep.- Thank you.
0:06:28 > 0:06:30Yes.
0:06:30 > 0:06:32- Yes.- OK.
0:06:32 > 0:06:34LAUGHTER
0:06:34 > 0:06:36There goes my supper, then.
0:06:40 > 0:06:42The delicacy of a carthorse.
0:06:43 > 0:06:48- You, however... - Mm. That is so tender.
0:06:48 > 0:06:51Could you show us where the lamb comes from?
0:06:51 > 0:06:52No problem at all.
0:06:52 > 0:06:56So, Todd, why is it that that lamb makes for a better tasting lamb?
0:06:56 > 0:06:59It was originally sea.
0:06:59 > 0:07:02Sea is reclaimed back from marshland over years and years and years.
0:07:02 > 0:07:07The salt coming across over the top of the sea wall almost contaminates the top part of the actual grass.
0:07:07 > 0:07:11Winchelsea originally had a couple of monasteries and they had herb gardens.
0:07:11 > 0:07:16But Henry VIII destroyed them and we now have about 400 years' worth of herb-infested pasture
0:07:16 > 0:07:20- from the original herb gardens. - Wow. Magic, isn't it?- Yeah. - Magic lamb.- Magic lamb.
0:07:20 > 0:07:22- All through into your meat.- Indeed.
0:07:22 > 0:07:26- If you're going to cook one thing that says Sussex, it's got to be this?- Yeah.
0:07:26 > 0:07:30- But should be a nice old recipe, shouldn't it?- Just old-fashioned good comfortable food.
0:07:30 > 0:07:32- Brilliant.- We'll do it justice, Todd.
0:07:42 > 0:07:46Brighton. And the bracing sea air.
0:07:46 > 0:07:49You know you're at the seaside when you see a pier. Lovely.
0:07:49 > 0:07:55Lovely. Tell you what, Kingy, good East Sussex salt marsh lamb.
0:07:55 > 0:07:58And we're going to cook it here within a whiff of the sea.
0:07:58 > 0:08:03We're making salt marsh lamb stew with barley and root vegetables.
0:08:03 > 0:08:06Let's get cooking.
0:08:06 > 0:08:09Isn't it great? We're at the seaside.
0:08:09 > 0:08:14# Oh, I do like to be beside the seaside,
0:08:14 > 0:08:18# Oh, I do like to be beside the sea
0:08:18 > 0:08:22# Oh, I do like to stroll upon the prom, prom, prom
0:08:22 > 0:08:26# Where the band starts playing Tiddly om-pom-pom. #
0:08:26 > 0:08:31Don't go all Sex Pistols on us! Look, we're trying to sing something nice.
0:08:31 > 0:08:36Now, then, one of the most iconic things in East Sussex grub, that's your salt marsh lamb.
0:08:36 > 0:08:39And the lamb shank is at the bottom bit of a leg of lamb.
0:08:39 > 0:08:42One of the most traditional ways to cook lamb is with barley.
0:08:42 > 0:08:47Now then, what we're going to do, just very, very lightly season these lovely lamb shanks.
0:08:47 > 0:08:51I've put some oil in the frying pan. It might be a bit hot because we want to sear them.
0:08:51 > 0:08:56Now, the other good point to make about meat is before you cook it, bring it up to room temperature.
0:08:56 > 0:08:59Never cook it straight out of the fridge,
0:08:59 > 0:09:03cos it's like you coming straight out of a snowdrift into a very hot shower.
0:09:03 > 0:09:08One thing we've found out with lamb and cooking lamb is some cuts of lamb, they're great pink -
0:09:08 > 0:09:13the rump, the loin's good. But other cuts like the shanks, the shoulder, they need cooking for ages.
0:09:13 > 0:09:18And it'd be nice to have a bit of garlic in it as well, cos garlic and lamb's lovely, isn't it?
0:09:18 > 0:09:25- Oh, let's have four cloves. How we getting on?- We're doing fine. The onions need to be sweated down.
0:09:28 > 0:09:33A little bit of sea salt. I'm going to grind that with the garlic to make a garlic paste.
0:09:33 > 0:09:39You see the salt acts as an abrasive, which grinds the garlic to mush.
0:09:39 > 0:09:42And we have this lovely garlic paste and you can never use your chopping board again
0:09:42 > 0:09:45cos everything you do is going to reek of garlic.
0:09:45 > 0:09:48- But it's worth it.- Aye.
0:09:48 > 0:09:50It's important the onions don't brown.
0:09:50 > 0:09:53Well, you put them in a hot pan. I mean, you know...
0:09:53 > 0:09:54I know, but it's your pan.
0:09:54 > 0:09:58- They're golden brown. Not dark.- Yes.
0:09:58 > 0:10:02- The other great ingredient with lamb... a turnip.- Swede.
0:10:04 > 0:10:07Look, it's not a swede!
0:10:07 > 0:10:11- They're at it again!- Swede. - Swede down south.
0:10:11 > 0:10:15- A turnip is white.- No.
0:10:15 > 0:10:18I'm a country man, so I should know, and I work on a farm.
0:10:18 > 0:10:22I don't care whether you're from bloomin' Mars. That's a turnip.
0:10:22 > 0:10:26- A swede is white.- It's a swede.
0:10:26 > 0:10:28What you doing with this dish, the lamb shank and barley?
0:10:28 > 0:10:33Any root vegetable you get your hands on will do smashing.
0:10:33 > 0:10:36- Are we agreed this is a carrot?- Yeah.
0:10:36 > 0:10:40Right. We're just going to put these onions into the lamb shanks.
0:10:40 > 0:10:44Now, at this point, you can put the garlic in. The turnips can go in.
0:10:44 > 0:10:48- Swede.- Foundation of all good stew.
0:10:48 > 0:10:52A couple of pints of good chicken stock.
0:10:52 > 0:10:54Couple of bay leaves.
0:10:54 > 0:10:58Another classic with lamb, some rosemary.
0:10:58 > 0:11:00That'll do.
0:11:00 > 0:11:02And some thyme.
0:11:02 > 0:11:04Finely chop the thyme.
0:11:04 > 0:11:07Now, to the barley. Just put a handful...
0:11:07 > 0:11:11Madam, you look as if you've got small hands. Come here.
0:11:11 > 0:11:14Give me two handfuls.
0:11:14 > 0:11:16Go on. Go on. Right in the pot.
0:11:16 > 0:11:18- And again.- Again.
0:11:18 > 0:11:22- And another.- Three's a bad number. Put four in.- Four in.
0:11:22 > 0:11:24LAUGHTER
0:11:24 > 0:11:27- Thank you very much. - Thank you very much.
0:11:27 > 0:11:33Lastly, just for a bit more flavour, one big tablespoon...tomato puree.
0:11:33 > 0:11:36Give that a whisk. Bit of seasoning.
0:11:36 > 0:11:39And then you get a very large Geordie to stir it.
0:11:39 > 0:11:42- Only a minute.- Now, the lamb shank needs to be cooked for ages
0:11:42 > 0:11:46and it's one of those dishes you can cook all day and it'll be lovely when you get home.
0:11:46 > 0:11:52So, let's put it in the oven for a minimum of about four or five hours.
0:11:52 > 0:11:54Thought you were going to get fed, didn't you?
0:11:54 > 0:11:58But in the words of the great Fanny Craddock...
0:11:58 > 0:12:00- ALL:- Here's one I prepared earlier.
0:12:00 > 0:12:03- Absolutely. Oh, look at that. - Beautiful.
0:12:03 > 0:12:06- Look.- Just one lamb shank?
0:12:06 > 0:12:11- No, there's six there. It's exactly the same as we've just done.- You're starting to irritate me you, now.
0:12:11 > 0:12:14She's been irritating me for 50 years.
0:12:14 > 0:12:16Have you been together for 50 years?
0:12:16 > 0:12:18- Not quite. - Congratulations.- Not far off.
0:12:18 > 0:12:23- That's fantastic.- What are you doing for your golden wedding? We are available for catering.
0:12:23 > 0:12:25Yeah. That, bar mitzvahs. Anything.
0:12:25 > 0:12:30We haven't finished yet cos we want to finish off the sauce with some parsley and mint jelly.
0:12:30 > 0:12:36So what we have to do before that is to take the shanks out and just let them to rest.
0:12:36 > 0:12:37The barley's swelled up.
0:12:37 > 0:12:40It's a proper thick stew, so really we just need this,
0:12:40 > 0:12:43the lamb shanks and some good crusty bread.
0:12:43 > 0:12:45And as if by magic...
0:12:45 > 0:12:48It's nice to finish off a stew like this with a jelly.
0:12:48 > 0:12:51We've got mint jelly. There's blackcurrant jelly.
0:12:51 > 0:12:52- Let's go with the mint. - All right, mate.
0:12:52 > 0:12:56Do you want to do that and sort the seasoning out? Cos now we can chuck the season in.
0:12:56 > 0:12:59We just want to finish that off with some nice fresh parsley.
0:12:59 > 0:13:04You put the fresh herbs like this in at the end cos you don't want to stew the parsley in with it.
0:13:04 > 0:13:06For a little bit of sweetness...
0:13:08 > 0:13:11- Finish that off now with the parsley. - Get it in. It's great.
0:13:11 > 0:13:14Now, then, at this point, we turn the lamb shanks.
0:13:14 > 0:13:20If the lamb shanks fall to bits, it doesn't matter cos all that meat's going to absorb the juices
0:13:20 > 0:13:22and it's going to be, like, gorge.
0:13:22 > 0:13:25That can just sit now for as long as you like. And we'll plate one up.
0:13:25 > 0:13:30- That beauty.- Oh, yes.
0:13:30 > 0:13:34This is equally beautiful. Isn't that barley fab?
0:13:34 > 0:13:37Look at that lovely swede.
0:13:37 > 0:13:39LAUGHTER
0:13:39 > 0:13:42Just put a few more lumps of turnip on.
0:13:42 > 0:13:46Really good rustic bread, just for dunking and scraping.
0:13:46 > 0:13:48- That's a proper dinner. - And there we have it.
0:13:48 > 0:13:51A taste of East Sussex on a plate.
0:13:51 > 0:13:53May it stick to your ribs forever.
0:13:53 > 0:13:54Thank you.
0:13:54 > 0:13:57Oh, what a hearty and wholesome dish.
0:13:57 > 0:14:01It's brimming with flavour. Let's get the verdict of the Brighton locals.
0:14:01 > 0:14:04Here you go. Help yourselves. Time for a taste.
0:14:04 > 0:14:09You can really taste the lamb in it. The lamb's beautiful. And the jelly at the end of it. Really nice.
0:14:09 > 0:14:11- Good wholesome flavours. - What do you reckon?
0:14:11 > 0:14:16- Delicious.- I love the consistency of the barley. It really makes it.
0:14:16 > 0:14:20The sweetness of the lamb and the turnip.
0:14:20 > 0:14:21Yeah, thank you, madam.
0:14:21 > 0:14:24So many different flavours going on here. It's brilliant.
0:14:24 > 0:14:28- Do you like the barley?- I do, actually, and I've never eaten barley before.- Yeah?- No.
0:14:28 > 0:14:33- It's her, Kingy! - What's this white thing?
0:14:33 > 0:14:36- That's barley. - I like the pearl barley.
0:14:36 > 0:14:38I haven't tasted that for years and years.
0:14:38 > 0:14:43I've got a horrible cold and this is the best thing that's happened all week!
0:14:43 > 0:14:46This is one of our favourite county dishes so far.
0:14:46 > 0:14:50Such tasty lamb and it works so well with the barley.
0:14:52 > 0:14:55As always, we're taking on one of the county's top chefs
0:14:55 > 0:15:01in their restaurant, using local ingredients to see who can best define the taste of the region.
0:15:01 > 0:15:07It will be up to the local diners to decide whose dish best represents the true flavours of East Sussex.
0:15:07 > 0:15:10Our opponent today is...
0:15:12 > 0:15:14..head chef of Moonrakers in Alfriston.
0:15:14 > 0:15:21Ross' champions local ingredients and insists on sourcing produce from within a 25-mile radius.
0:15:21 > 0:15:24The local produce in East Sussex is just abundant.
0:15:24 > 0:15:28I'm just touching the surface of what's available and when.
0:15:28 > 0:15:32Seasonal produce limits you in terms of what you use, but it's part of the challenge and excitement -
0:15:32 > 0:15:35to make a dish out of what is around at the time.
0:15:35 > 0:15:38The relationship with our producers builds bonds.
0:15:38 > 0:15:40They come and eat in the restaurant, we go and visit them.
0:15:40 > 0:15:43Our supplier will phone and say "Ross, I've landed a great fish.
0:15:43 > 0:15:47"Do you want us to bring it in for you?" It's great, isn't it? It's fresh off the boat.
0:15:47 > 0:15:51We're blessed with the rich pickings we've got of the suppliers in East Sussex.
0:15:51 > 0:15:55People are passionate about the farming that they're doing, about food.
0:15:55 > 0:15:58A lot of people do their cooking at home and have their own allotments
0:15:58 > 0:16:01and just enjoy finding out where it comes from, what it's about.
0:16:01 > 0:16:07A real frustration of mine is knowing where to get good local produce in East Sussex.
0:16:07 > 0:16:11So, with that frustration, I decided to set up my website, Chefs SOS,
0:16:11 > 0:16:16which stands for Suppliers Of Sussex, for chefs, primarily, to have a look at.
0:16:16 > 0:16:19So if someone comes down from London, a first-time chef down here,
0:16:19 > 0:16:24they can click on the website, find fish, meat, vegetables. Everything is on there.
0:16:24 > 0:16:27Every chef in East Sussex should be using the produce we have.
0:16:27 > 0:16:33To take on the bikers, my taste of East Sussex is wild turbot with chicken wings and celeriac.
0:16:33 > 0:16:35No contest.
0:16:40 > 0:16:42- Hello, Ross.- Good to see you.
0:16:42 > 0:16:45Nice to meet you.
0:16:45 > 0:16:47Welcome to Moonrakers.
0:16:47 > 0:16:50Ross, what's your version of East Sussex on a plate?
0:16:50 > 0:16:56We're going to do some wild turbot, celeriac puree and celeriac fondant, with some chicken wings.
0:16:56 > 0:17:01- Chicken wings.- Sweetness of the chicken wings works well with the turbot.- Really?- Yeah.
0:17:01 > 0:17:03We're going to peel the celeriac nice and quickly.
0:17:03 > 0:17:08The trimmings of the celeriac we're going to use for the puree.
0:17:08 > 0:17:12The middle piece we're going to do celeriac fondants, which we'll cook in chicken stock.
0:17:12 > 0:17:14Do you use butter with that?
0:17:14 > 0:17:16We'll put a little bit of butter in at the end.
0:17:16 > 0:17:21We're going to get chicken stock up to temperature and put the celeriac fondants in
0:17:21 > 0:17:24and braise them really slowly 'till they're cooked through. A bit of thyme.
0:17:24 > 0:17:29The suppliers that I use, they're so passionate about what they do, it shows in their ingredients.
0:17:29 > 0:17:33So not messing with them is the best way to get them on play, I think.
0:17:33 > 0:17:36- Yeah.- I'm just going to chop this up for the puree.
0:17:36 > 0:17:40And there's no waste with it, either, is there?
0:17:40 > 0:17:43Now that's just come to the boil, we're going to turn it down to simmer.
0:17:43 > 0:17:46- Smelling nice already.- Thank you.
0:17:48 > 0:17:52We're going to put that on the stove to cook down.
0:17:52 > 0:17:5625 minutes, half an hour, till it's really soft, absorbed all the stock and cooked right down
0:17:56 > 0:17:58so we can puree it up. So that'll be great.
0:17:58 > 0:18:04- Right, let's get the chicken wings on. Just knock the ends off.- Yeah.
0:18:04 > 0:18:08A lot of people just use the wings for stock, so it's nice to use them for something different.
0:18:08 > 0:18:13I'm just going to get a pan on to heat up. Season that up.
0:18:13 > 0:18:15Just a bit of rapeseed oil.
0:18:15 > 0:18:19- Just gives it a nice earthiness as well.- Oh, right.
0:18:19 > 0:18:23I like cooking with that. We've got a local guy who supplies it from East Sussex, which is fabulous.
0:18:23 > 0:18:27So we're just going to caramelise these quickly.
0:18:27 > 0:18:29Let's flip those over.
0:18:31 > 0:18:36Whilst cooking, just to get a bit more flavour, we'll use the rest of it as well so no waste.
0:18:36 > 0:18:38Give it a nice flavour. Lots of butter.
0:18:38 > 0:18:41- You can't get away without butter, can you?- No. Not at all.
0:18:41 > 0:18:43Put some thyme in there.
0:18:43 > 0:18:46Thyme, for me, is the best herb. Works with fish, meat, everything.
0:18:46 > 0:18:50- Yes. It does. It's very good. - It's great. Right. I'm going to prep the fish quickly.
0:18:50 > 0:18:54- Lovely piece of turbot. - Look at that. Monster.
0:18:54 > 0:18:57Keep the skin on so when we cook it, it doesn't fall apart.
0:18:57 > 0:18:59Yeah.
0:18:59 > 0:19:03- Oh, look at that. That's beautiful, isn't it? - Meaty, meaty fish, isn't it?
0:19:03 > 0:19:06- It's beautiful. Yeah. Absolutely. Just seasoned it with salt.- Yeah.
0:19:06 > 0:19:09Bit of dried scallop roe.
0:19:09 > 0:19:12Just enhances the flavour and gives it a bit more fishiness.
0:19:12 > 0:19:14Right.
0:19:14 > 0:19:19- Dried scallop roe. - Just turn it over. So they've got a nice colour on them.
0:19:19 > 0:19:23We'll use the rest of the chicken stock in there.
0:19:23 > 0:19:25Oh, yeah. I'm getting this now.
0:19:25 > 0:19:30Right. We've got these little vac-packed bags, which we're going to put
0:19:30 > 0:19:32a couple of portions in each.
0:19:32 > 0:19:38- Seal them down. Do you want to just flip the lid for me? Is that OK?- Yep.
0:19:38 > 0:19:40So we'll just seal those.
0:19:40 > 0:19:42MACHINE WHIRRS
0:19:42 > 0:19:48- I'm going to get one because I'd love to have everything in my freezer just done.- It's handy.- Yeah.- Why not?
0:19:51 > 0:19:54Isn't that clever? They're like perfect-looking things.
0:19:54 > 0:19:58I'm just going to check the fondants to see how they're doing. There they are.
0:19:58 > 0:20:02Going to stick this chicken in the oven for a few minutes.
0:20:02 > 0:20:05Right. We'll get these in the fridge.
0:20:05 > 0:20:07These carrots I forgot to put in.
0:20:07 > 0:20:12- We normally sweat them off with the chicken a bit just to give added sweetness.- Yeah.
0:20:12 > 0:20:14So I'll get those in. Better late than never.
0:20:14 > 0:20:17All the flavours you're using are kind of clean flavours, aren't they?
0:20:17 > 0:20:20- Yeah.- See, here. Lovely.
0:20:20 > 0:20:21Fondants are ready.
0:20:21 > 0:20:25Celeriac puree's nearly there. Chicken's in. So we're nearly there.
0:20:25 > 0:20:28- He's good, isn't he?- He is good. - Season that now, I think.
0:20:28 > 0:20:32Sort of season everything more towards the end of cooking.
0:20:32 > 0:20:37- Yeah. So it's not overseasoned. The flavour's reduced.- The stock as well has got salt, hasn't it?
0:20:37 > 0:20:38We're going to strain this.
0:20:38 > 0:20:42We'll just get most of the liquid out.
0:20:42 > 0:20:47- That's great. If you want to chuck it back in there for me.- Yeah.- We'll just get it in the blender quickly.
0:20:47 > 0:20:51It's a Thermomix so it heats up and cooks and blends all at the same time.
0:20:51 > 0:20:54- What?- You can make a hollandaise sauce from beginning to end.
0:20:54 > 0:20:56- Really?- Yeah.- Fantastic.
0:20:56 > 0:20:59I've spent hours whisking at the stove.
0:20:59 > 0:21:03- We'll get that instead of a vacuum-pack machine. - One of them and one of them.
0:21:03 > 0:21:04WHIRRING
0:21:04 > 0:21:07It's a bit noisy. Add a bit of liquid.
0:21:09 > 0:21:12Thermo blend.
0:21:13 > 0:21:16- Cor, that didn't take long. - Taste for the seasoning.
0:21:17 > 0:21:21Perfect. So we can leave that in there and it'll hold its temperature.
0:21:21 > 0:21:24- Which is great.- Because it's a thermo blender, you see.
0:21:24 > 0:21:29- Just going to put the fish in to the water bath. Put the timer on for... - Got to get one of them.- Six minutes.
0:21:29 > 0:21:33- Right. Let's check the chicken, see if this is cooked.- Oh, that's good.
0:21:33 > 0:21:36You want to take these bones out.
0:21:36 > 0:21:42- They just pop out, don't they? - Pop out, nicely.- Oh, that's nice.
0:21:42 > 0:21:46- It's lovely.- I like that. And you've cooked it on the bone so you've got all the flavour.
0:21:46 > 0:21:50- All the flavour of the other bits of chicken, thyme, carrots. - Yeah. Then it becomes an easy eat.
0:21:50 > 0:21:54You're not concentrating on the bone but on the flavours. Brilliant.
0:21:54 > 0:21:56I love it when you get tips like this.
0:21:56 > 0:22:02Just going to put a bit of Madeira...in the pan.
0:22:02 > 0:22:04Get it on the flames so we can flame it off.
0:22:07 > 0:22:10We'll put the rest of the chicken stock and cooking liquor in with the Madeira.
0:22:10 > 0:22:14Reduce it and reheat the chicken in it. Gives it a beautiful flavour and sweetness.
0:22:14 > 0:22:18Burn the alcohol away so it's not quite such a flavour.
0:22:18 > 0:22:22Now all the alcohol's burnt off, we'll put the cooking liquor back in and reduce that down a bit.
0:22:22 > 0:22:24Fish is ready to come out.
0:22:24 > 0:22:29- So what temperature have you cooked those at? Cos it's certainly not boiling point.- No. It's 55 degrees.
0:22:29 > 0:22:31We'll finish it off in the pan, get the skin crispy.
0:22:31 > 0:22:34It cooks it through a bit more, but it still keeps moist.
0:22:34 > 0:22:39- It's going to be very delicate. You can see it's sort of started to cook through a little bit.- Yes.
0:22:39 > 0:22:43Very moist. You can serve it straight from the water bath.
0:22:43 > 0:22:45- But I like to get a bit of crispiness.- And colour.
0:22:45 > 0:22:48A bit of colour as well all adds, doesn't it?
0:22:48 > 0:22:51Want to hold it down till the skin's cooked evenly all the way through.
0:22:56 > 0:22:59Put that to the side and let it cook through for a few minutes.
0:22:59 > 0:23:03- You can see it's getting a nice colour on there, now.- Oh, yeah. - Getting crispy.
0:23:05 > 0:23:08Going to pour that back onto the chicken...
0:23:11 > 0:23:12..just to get the flavour in there.
0:23:12 > 0:23:17- Just to warm up the chicken again, really.- Yeah.
0:23:17 > 0:23:19Flip over the turbot.
0:23:19 > 0:23:22- Good colour on there. - Yeah. Looking good.
0:23:23 > 0:23:26Just finish that with a little bit of butter.
0:23:26 > 0:23:31What I'll to do with the cooking liquor is heat it up with a bit of cream,
0:23:31 > 0:23:33so we'll get ready to start plating up, I think.
0:23:33 > 0:23:37- Oh, wow.- I'm going to add some soya-based lecite.- What does it do?
0:23:37 > 0:23:40You put it in and when you foam up, it holds the foam.
0:23:40 > 0:23:44So we put a bit of that in. Give it a stir.
0:23:44 > 0:23:50When we whizz it up with the blender, mix it all in. You won't be tasting any of that.
0:23:50 > 0:23:51The chicken's nicely heated through.
0:23:53 > 0:23:57- What I've already got done is beetroot puree, as a garnish.- Yeah.
0:23:59 > 0:24:01Celeriac puree out.
0:24:01 > 0:24:06- Just put a bit of chicken on top of each.- Yeah.
0:24:09 > 0:24:11Piece of turbot.
0:24:11 > 0:24:13Fondant.
0:24:16 > 0:24:18- I've just thinly sliced some beetroot.- Yeah.
0:24:18 > 0:24:21Crisped them off in a bit of oil. Adds a bit more colour and texture.
0:24:21 > 0:24:26- Yep.- Bit of that rapeseed oil for colour.
0:24:27 > 0:24:30- Great colour, isn't it? - Finished with sorrel cress.
0:24:30 > 0:24:33Adds a great flavour to the fish.
0:24:35 > 0:24:38Just get a bit of that to finish the dishes off.
0:24:38 > 0:24:39There we go.
0:24:39 > 0:24:43That's my take on the East Sussex style of food and what we can do.
0:24:43 > 0:24:47Pan-seared wild turbot with celeriac fondant and chicken wings.
0:24:51 > 0:24:54- Well, that's good.- That's very good.
0:24:54 > 0:24:59The way of cooking it, where he kind of poached it first and finished it, worked beautifully.
0:24:59 > 0:25:04- The fondant is brilliant. - Try it all together. Yeah. Some of the fish with the chicken.
0:25:05 > 0:25:07That's very good.
0:25:07 > 0:25:10But it's the locals who decide whose dish is best in a blind-tasting coming up.
0:25:10 > 0:25:16Ross' turbot with the free-range chicken wings was a delicious and fantastic combination.
0:25:16 > 0:25:21We might follow his lead and do surf 'n' turf, too. It is Sussex. You can't ignore scallops!
0:25:21 > 0:25:25They're so good, they've got their own festival.
0:25:25 > 0:25:31We're here to get the lowdown on the local style of scallop fishing from skipper Russell Drew.
0:25:31 > 0:25:34- Russell! You all right, Russell? Have to jump?- Use the ladder.
0:25:34 > 0:25:36Is your boat insured?
0:25:36 > 0:25:37LAUGHTER
0:25:37 > 0:25:39Hi, guys. I'll show you the gear.
0:25:39 > 0:25:43- You catch them in spring-loaded harrows, dragged along the seabed. - Yeah.
0:25:43 > 0:25:48And they flick up and hopefully leave the rocks behind and flick the scallops into the bag behind.
0:25:48 > 0:25:53So what's the difference between the way that you're fishing for scallops and hand-dived scallops?
0:25:53 > 0:25:56Where these scallops live, they're like a minimum of 100 foot of water.
0:25:56 > 0:25:59So for a diver to go down and try and make a living out of it,
0:25:59 > 0:26:04he might get two, come back and then that'd be it. So this is the only practical way of gathering them.
0:26:04 > 0:26:09- Where are they?- Set areas. They don't move around. So next year, it'll be exactly the same place.
0:26:09 > 0:26:12- They'll be in the same spot every year.- Yeah.
0:26:12 > 0:26:14Let's have a look inside.
0:26:14 > 0:26:19A guided tour of the fun that is in a scallop. Look at that.
0:26:19 > 0:26:22That's nice and plump. So this time, they've got the lovely roe.
0:26:22 > 0:26:26- Yes.- What you need to do is cut behind this black piece here.- Yeah.
0:26:26 > 0:26:28Need a good wash, obviously.
0:26:30 > 0:26:32Look at that. Yes, yes, and yes.
0:26:32 > 0:26:35Four ton of those, please, in the panniers.
0:26:35 > 0:26:36Coming up.
0:26:38 > 0:26:40See you, boys. Home safe, lads.
0:26:40 > 0:26:42Jolly scalloping.
0:26:46 > 0:26:49Time to hit the scallop festival in Rye.
0:26:51 > 0:26:54This is Lorna. She organised the festival.
0:26:54 > 0:26:58The scallop festival came about because Rye Bay scallops are some of the best in the country.
0:26:58 > 0:27:02I think they ARE the best in the country. And so we felt we needed to educate people.
0:27:02 > 0:27:07Nearly all of the restaurants and pubs and even the hotels and bed and breakfasts have all joined in.
0:27:07 > 0:27:09That's perfect.
0:27:10 > 0:27:14- I've got a plan. - I have! I've got a map. We need to get round these chefs
0:27:14 > 0:27:16to see how they're cooking their scallops.
0:27:16 > 0:27:20- I can sense a good scallop recipe with my nose. I don't need that. - We do cos we'll get lost. Come on.
0:27:20 > 0:27:21All right.
0:27:24 > 0:27:28- Hello, Paul. Dave. Good to see you. - Nice to see you, Paul.
0:27:28 > 0:27:29What's the title of the dish?
0:27:29 > 0:27:34Pan-fried Rye Bay scallops with black pudding and a caramelised apple with cider sauce.
0:27:34 > 0:27:36- That sounds superb.- Yes. - I love my job.
0:27:39 > 0:27:43- It's simple, but it's so good. Paul, fabulous. Thank you so much. - Lovely.
0:27:47 > 0:27:51- John. John.- There he is.- How do you cook your scallops for the festival?
0:27:51 > 0:27:56With pureed shallots, tangerines and cracked black pepper.
0:27:56 > 0:27:57This is a big treat for us.
0:27:59 > 0:28:05- Mmm! Lovely orange and the pepper. - Now we've raided your kitchen, we'll go and find somebody else's now.
0:28:05 > 0:28:07- Thanks very much. - Thank you very much.
0:28:08 > 0:28:14- Scallops, scallops and more scallops. It's a world, isn't it?- It would be. The festival's on, isn't it?
0:28:14 > 0:28:17- Good pub.- It is, isn't it?- Oh, yes!
0:28:17 > 0:28:20Hello, chef. How you doing? So what's dish for the Rye Scallop Festival?
0:28:20 > 0:28:26It's a hickory barbecue glaze on there, sweet-corn fritters, and the prawns are smoked as well.
0:28:29 > 0:28:32- The citrus in it! Fab. - It works really well.
0:28:32 > 0:28:34Local produce, eh? Cannot whack it, can you?
0:28:34 > 0:28:38Come on a scallop crawl. It's great.
0:28:38 > 0:28:42It's really inspiring to see scallops cooked in so many ways.
0:28:42 > 0:28:46We're going to do ours with apple, black pudding and Sussex three-cheese polenta,
0:28:46 > 0:28:50but it's another local ingredient that will really make our dish sparkle.
0:28:50 > 0:28:54We're off to raise our glasses to an award-winning sparkling wine producer
0:28:54 > 0:28:57with vineyards right here in the Sussex Downs.
0:28:57 > 0:29:03RidgeView Vines was founded by Christine and Mike Roberts in 1994.
0:29:03 > 0:29:06They have a massive 20,000 vines across 16 acres.
0:29:06 > 0:29:08What a fantastic place here.
0:29:08 > 0:29:12- Gorgeous view, isn't it?- Isn't it? What grapes do you grow here, Mike?
0:29:12 > 0:29:15We only use the three varieties of predominated champagne.
0:29:15 > 0:29:19- That's Chardonnay, Pinot Noir and Meunier. - Why particularly here, Mike?
0:29:19 > 0:29:22Because we have such a close proximity
0:29:22 > 0:29:25and such an affinity with champagne because, of course,
0:29:25 > 0:29:28Champagne is only 88 miles to the south of us here.
0:29:28 > 0:29:32I suppose so, so why not? And you've got the chalky soil, too.
0:29:32 > 0:29:33How do you get the fizz in sparkling wine?
0:29:33 > 0:29:37It's all in there, so shall we go and have a look and see?
0:29:40 > 0:29:41Wow. Cor blimey.
0:29:41 > 0:29:45- It's very James Bond, isn't it? - There's a lot of wine in here.
0:29:45 > 0:29:50One of those big tanks there actually would contain the equivalent of 20,000 bottles.
0:29:50 > 0:29:53- So, English wine growing, it isn't a cottage industry.- No. No.
0:29:53 > 0:29:58This year, we will be producing just under 200,000 bottles.
0:29:58 > 0:30:00Samples!
0:30:00 > 0:30:02So this is the wine from the pressing.
0:30:02 > 0:30:08This is last year's harvest, pressed, fermented, sugar changed into alcohol.
0:30:08 > 0:30:11It's wine that's ready to take the sparkle.
0:30:11 > 0:30:15The sparkle will mean that you have to bottle it and give it some more sugar
0:30:15 > 0:30:22and some yeast to feed on that sugar to make the bubbles. We've planted and picked the ingredients.
0:30:22 > 0:30:24I went to a restaurant last night that served our wine.
0:30:24 > 0:30:29And you see people buying it and opening it and you think, "We're really part of us, that is."
0:30:29 > 0:30:32Really lovely. It is fabulous.
0:30:32 > 0:30:39If you recall, what we've had to do is to put yeast into the wine to make the secondary fermentation.
0:30:39 > 0:30:44That's going to start a fermentation in the bottle, not in the tank this time.
0:30:44 > 0:30:46- An we're going to get our lovely bubbles.- Yeah.
0:30:46 > 0:30:52But we're going to have sediment in there. So what we've done is to gradually, over seven days,
0:30:52 > 0:30:57twist the bottle very, very gently and let the yeast slide down to the neck of the bottle.
0:30:57 > 0:31:00We put it into the neck freezer.
0:31:00 > 0:31:03- The neck freezer?- Yeah. Now, this runs at minus 26
0:31:03 > 0:31:07and so the wine is frozen for about an inch.
0:31:07 > 0:31:13- So you pop the top off, which is a crown cap.- It flicks the cap off and the gas of the wine
0:31:13 > 0:31:18- pushes the ice out. And, of course, in some solutions, the yeast and everything else.- Sheer genius!
0:31:18 > 0:31:23We now have clear wine. We then take it off this machine, cork it.
0:31:23 > 0:31:26The cork is a pure cylinder.
0:31:26 > 0:31:29It's not the mushroom that everybody expects.
0:31:29 > 0:31:33But the cork is driven halfway in and by squeezing that wire onto it,
0:31:33 > 0:31:37it squeezes it and deforms it into that mushroom shape.
0:31:37 > 0:31:42- How long before we drink it, Mike? - In the best possible environment, something like eight months,
0:31:42 > 0:31:45so it's really very drinkable once it's about three months.
0:31:46 > 0:31:52This wine is our Bloomsbury. It is two-thirds Chardonnay.
0:31:52 > 0:31:54Look at those fine bubbles just tracing their way up.
0:31:54 > 0:31:57- It's a lovely sight, isn't it, sparkling wine?- Yes.
0:31:57 > 0:32:01- Sparkling wine with the Sussex Downs in the background.- In the vineyard!
0:32:08 > 0:32:11- Wow.- I'm getting like pears.
0:32:11 > 0:32:14Gooseberry. Apricots.
0:32:14 > 0:32:18At the moment, my head. I'm on the lawn at Glyndebourne, about to have my tea and watch the opera.
0:32:18 > 0:32:24It tastes fantastic, but it's also won an award for being the best sparkling wine in the world.
0:32:24 > 0:32:27Against some 55 countries that entered into the competition.
0:32:27 > 0:32:32- Wow. And it's from East Sussex. - Cheers.
0:32:32 > 0:32:35- So, guys, what are you going to cook for us?- Loads.
0:32:35 > 0:32:39To start off, we've got some lovely fresh scallops from Rye
0:32:39 > 0:32:41in an English sparkling wine sauce.
0:32:41 > 0:32:44We've got black pudding with some local Granny Smith apples.
0:32:44 > 0:32:47- Yeah.- All served with Sussex three-cheese polenta.
0:32:47 > 0:32:48And deep-fried sage leaves, dude!
0:32:48 > 0:32:54It will be up to local diners to decide whose dish best represents the true flavours of East Sussex.
0:32:54 > 0:32:57So we'll make the polenta first, but we're making a dry polenta
0:32:57 > 0:33:02cos we want it to be cut and fried as a little cake. So, first off, we've got to make wet polenta.
0:33:02 > 0:33:03Let's do that.
0:33:03 > 0:33:06Into a pan, 250ml of water.
0:33:07 > 0:33:10200ml of Sussex milk from a Sussex cow.
0:33:10 > 0:33:14Half a tea of salt. Bring to the boil.
0:33:14 > 0:33:19What I'm going to do now is I'm going to add this polenta, about 100g of polenta.
0:33:19 > 0:33:24We have it on good authority from Bill, down in Lewes, that there's great corn producers in East Sussex.
0:33:24 > 0:33:30Start to stir that through. So it'll take about five minutes. As it cooks through, it absorbs the liquid.
0:33:30 > 0:33:35- The trick is that when it starts coming away from the edge of the pan, that's when it's done.- Yeah.
0:33:35 > 0:33:38- Is that there?- That's there.
0:33:38 > 0:33:41- Handful of Farmer's Hand. - Isn't that lovely?
0:33:41 > 0:33:43Handful of the Sussex Charmer.
0:33:43 > 0:33:48Now, this goat's cheese. And the three Sussex cheeses.
0:33:48 > 0:33:53They're very different in character and that's going to give us more depth and interest in our dish.
0:33:53 > 0:33:55- Pepper?- Yes, please.
0:33:55 > 0:33:58- I don't think we'll need salt in that.- No, we don't. No.
0:33:58 > 0:34:01Because we're serving a dry polenta, what we need to do is put that
0:34:01 > 0:34:05into a greased baking tray with some greaseproof paper on the bottom.
0:34:05 > 0:34:10Spread it out and we're going to set it aside in the fridge.
0:34:10 > 0:34:12So, scallops... Granny Smiths.
0:34:12 > 0:34:15- When we were in Rye, we went around three restaurants.- Yeah.
0:34:15 > 0:34:18One chap we went to, the Granny Smiths was his idea.
0:34:18 > 0:34:22- I think, like all good cooks, you pinch off one another, don't you? - Absolutely.
0:34:22 > 0:34:24These are fabulous Rye scallops.
0:34:24 > 0:34:27Look at those. This bit you don't want to eat, particularly.
0:34:27 > 0:34:29You wouldn't, would you?
0:34:29 > 0:34:31So what you do is you just put your thumb in there.
0:34:31 > 0:34:34Open it up and it'll just come away like that.
0:34:34 > 0:34:35There, you see.
0:34:35 > 0:34:38And then there's a tiny little bit of sinew there
0:34:38 > 0:34:40and all you want to do
0:34:40 > 0:34:45is cut that off like that and there, that's ready for the pan now.
0:34:45 > 0:34:49I'm putting lemon juice on the apples because it's going to be a while before you use them
0:34:49 > 0:34:52and we don't want them to go brown. If they taste a bit lemony, all the better.
0:34:52 > 0:34:56- So those are all prepped and lovely. - The apples are prepped.- Yeah.
0:34:56 > 0:35:01So they can go there. And I just want nine slices of Sussex black pudding.
0:35:01 > 0:35:04We've proved it - you make black pudding down south, too.
0:35:04 > 0:35:09- This one's full of barley, actually. What I need to do now is get the tomatoes on.- Whack them in.
0:35:09 > 0:35:14- I'll get the polenta on.- Lovely. Tomatoes, what I'm going to do is I'm going to roast them on the vine.
0:35:14 > 0:35:17Balsamic vinegar.
0:35:17 > 0:35:20Olive oil. Cover them with oil.
0:35:20 > 0:35:23- Little bit of balsamic. - Just a little salt.- Yes, please.
0:35:25 > 0:35:27Like that. Ten, 15.
0:35:27 > 0:35:32- Ten to 15. Yeah.- Ross, could you pass me the polenta out the fridge? It's probably cool by now.
0:35:32 > 0:35:34There we go.
0:35:34 > 0:35:37I'm going to cut out some nice roundels of polenta.
0:35:42 > 0:35:46It's a beautiful thing, Mr Myers. It's a beautiful thing.
0:35:46 > 0:35:50- I'll finish them off. Do you want to get on with the sauce?- Yeah. All right. There you go, bud.
0:35:50 > 0:35:55Shallots, two. Now, this is a very fine sauce.
0:35:55 > 0:35:58You know, it's a traditional sauce that you would do with champagne,
0:35:58 > 0:36:03but as we have a product that is better than champagne, let's use good English sparkling.
0:36:05 > 0:36:07Some butter and some light olive oil.
0:36:07 > 0:36:10Sweat this off. There's some heat off this cooker.
0:36:10 > 0:36:15I've got no hairs left on my arms.
0:36:15 > 0:36:19I've done this a few times before, I must admit.
0:36:19 > 0:36:22About 150ml of the sparkling.
0:36:26 > 0:36:29Apply sparkling wine to shallots.
0:36:29 > 0:36:34Oh, yes. Just bubble that away, reduce it by half.
0:36:34 > 0:36:38Deep-fried sage leaves - they're great. What we're going to do is put them in some hot oil
0:36:38 > 0:36:40very quickly.
0:36:40 > 0:36:45Needs to be that hot for them to keep that shape and for them to go really crisp on the plate.
0:36:45 > 0:36:48It's lovely. Literally, it just takes, what...
0:36:48 > 0:36:52not even three seconds. Just dead quick.
0:36:52 > 0:36:57I'm going to strain the shallots out so I'm left with the shallot-infused sparkling wine.
0:36:57 > 0:37:01- Back on the heat.- And a good splash of fish stock.
0:37:01 > 0:37:02We'll boil that and reduce it again.
0:37:02 > 0:37:06I'm reducing the fish stock and the sparkling wine.
0:37:06 > 0:37:09- Do you find the fish stock reduces and becomes quite salty?- Yeah. Yeah.
0:37:09 > 0:37:12Got to be careful with the seasoning.
0:37:12 > 0:37:14Time to put some cream in.
0:37:14 > 0:37:17Oh, Mr Myers.
0:37:18 > 0:37:20- How's that?- It's enough.
0:37:20 > 0:37:23- Yeah.- And the mustard.
0:37:23 > 0:37:25About that much.
0:37:25 > 0:37:28The mustard's going to go great with the scallops and black pudding.
0:37:28 > 0:37:34All we need to do now is put some parsley in, just to take that kind of beigeness off it.
0:37:34 > 0:37:37- Are you going to add that now so it infuses? - Yeah. We'll take it off the heat.
0:37:37 > 0:37:40Parsley.
0:37:41 > 0:37:43And that's the sauce. We just set that aside now.
0:37:43 > 0:37:45We'll just heat it through before serving.
0:37:45 > 0:37:48- Polenta.- Light olive oil.
0:37:48 > 0:37:50And I'm going to get the apples on.
0:37:50 > 0:37:55We don't want to blast-fry them. We just want it to rumble away and go nice and golden and brown.
0:37:55 > 0:37:59And like my apples, I want it hot enough to caramelise them,
0:37:59 > 0:38:02but I don't want it too hot that they just burn.
0:38:02 > 0:38:04It's great you've got a lot of pans, Ross.
0:38:04 > 0:38:07Just as well, dude. We've used most of them!
0:38:07 > 0:38:11This is an everyday scene in every Chinese takeaway up and down the country.
0:38:11 > 0:38:14Now, time for the BP.
0:38:14 > 0:38:18I can smell your apples. Beautiful.
0:38:19 > 0:38:21That's what we want.
0:38:25 > 0:38:27- That's what we're after. Look. - That's the one.
0:38:27 > 0:38:31- Do you want your black pudding crispy?- Yeah.- Take it out of the oil.
0:38:31 > 0:38:35- Yeah. Take it out the oil.- Right.
0:38:35 > 0:38:37- They're done.- They done?
0:38:39 > 0:38:43- So we're got three that are all right?- We've got three corkers.- Yeah.
0:38:43 > 0:38:45- Ring, Kingy.- Yeah.
0:38:45 > 0:38:46I'll get ready to plate up on here.
0:38:46 > 0:38:52Yeah. And it's a final push. This is dried scallop roe. Yeah.
0:38:52 > 0:38:55Yeah. Now, this griddle is mega-hot.
0:38:55 > 0:38:57You can hear it going pssst!
0:38:57 > 0:39:00I'm not going to cook any more than four at a time on here.
0:39:01 > 0:39:03Are we on the same wavelength, Kingy?
0:39:03 > 0:39:07- Yeah. Definitely.- Sauce needs to go back on, which I'll do.
0:39:07 > 0:39:11- Heat the sauce through. That's great. It hasn't split.- Good.
0:39:11 > 0:39:17We've made a lemon olive oil and we're going to put the polenta in the sage leaves in a lemon olive oil.
0:39:17 > 0:39:21- Beautiful. - All the sage, the lemon, the cheese. I think we're on a winner there.
0:39:21 > 0:39:25- Deep-fried sage leaves. - All right?
0:39:25 > 0:39:28Where's the tomatoes?
0:39:30 > 0:39:34I leave the green bits on the tomatoes cos I think they look more like tomatoes.
0:39:34 > 0:39:38- Yeah.- Do you know, these are like incendiary devices.
0:39:38 > 0:39:40Kingy.
0:39:40 > 0:39:42Don't get much better than that, mate. Well done.
0:39:42 > 0:39:44- Look at that, man.- Yeah.
0:39:44 > 0:39:47Now, as these scallops rest,
0:39:47 > 0:39:50that'll juice up and warm up the black pudding and the apple.
0:39:50 > 0:39:53Just to finish...
0:39:54 > 0:39:57Yes.
0:39:57 > 0:39:59- That is our take of Sussex on a plate.- It certainly is.
0:39:59 > 0:40:04Rye king scallops in a sparkling wine sauce with local black pudding,
0:40:04 > 0:40:09Sussex three-cheese polenta with some lovely sauce, Granny Smith apples for that tartness.
0:40:09 > 0:40:13- Baked tomatoes and deep-fried sage leaves.- Bob's your uncle.
0:40:14 > 0:40:15There you go, Ross. Dive in.
0:40:15 > 0:40:18Let's have a taste.
0:40:18 > 0:40:21- Smells good.- Good. - Let's have a bit of everything.
0:40:25 > 0:40:27That seems to work really well, actually.
0:40:27 > 0:40:29Black pudding, sweetness of the apple, scallops.
0:40:29 > 0:40:32Great with the tomato. Cuts right through it.
0:40:32 > 0:40:35The sparkling wine sauce, just complements it all.
0:40:35 > 0:40:40- I'll put it on my menu, shall I? - Yeah, if you want to. That would be a great honour. Thank you.
0:40:40 > 0:40:43Ross liked it, but let's see what the locals make of it.
0:40:43 > 0:40:47The diners here will taste both dishes, but without any idea who cooked which.
0:40:47 > 0:40:53First up is Ross's seared turbot with celeriac, chicken wings and thyme sauce.
0:40:53 > 0:40:55It was very well presented. There was colour.
0:40:55 > 0:40:59Very labour-intensive for someone who'd go to the effort of boning the chicken wing.
0:40:59 > 0:41:03I thought the fish was absolutely beautiful, succulent and obviously very, very fresh.
0:41:03 > 0:41:07I was quite surprised by the celeriac, actually, with the chicken and fish.
0:41:07 > 0:41:10To be honest, to have fish and chicken on the same plate,
0:41:10 > 0:41:13I wouldn't personally order it together.
0:41:13 > 0:41:16I loved the celeriac - both the puree and the slice
0:41:16 > 0:41:21and the colour combination with the beetroot - which is quite typical to East Sussex.
0:41:21 > 0:41:23The beetroot was a nice local flavour.
0:41:23 > 0:41:24That proved pretty popular.
0:41:24 > 0:41:31Next on the menu is our dish of king scallops and black pudding, in a sparkling wine sauce.
0:41:31 > 0:41:32Ten out of ten for presentation.
0:41:32 > 0:41:34I would order that if that was on the menu.
0:41:34 > 0:41:39The consistencies between the scallop and the black pudding were very marked.
0:41:39 > 0:41:44To begin with, I thought that was good, but, actually, I'm not mad on the consistency.
0:41:44 > 0:41:48The black pudding and the apple combination really worked well.
0:41:48 > 0:41:51The scallops, they were a bit bland for me.
0:41:51 > 0:41:53I thought the three cheeses would be heavy,
0:41:53 > 0:41:56but it was very light, and with the reduction of the white wine, beautiful.
0:41:56 > 0:42:00Each thing on its own was lovely, but for me that was too much.
0:42:00 > 0:42:03It spoilt itself by being overfussy, really.
0:42:03 > 0:42:06Hello.
0:42:06 > 0:42:10Firstly, I'd like to say thank you for having us in your county.
0:42:10 > 0:42:14We've had a great time. We've had wonderful food.
0:42:14 > 0:42:19- Now, we have to say a big thank you to this man here, Mr Pavey. Thanks, mate.- Thank you.
0:42:19 > 0:42:23- I'm sorry about your kitchen. - That's all right. - Nothing a Brillo won't fix.
0:42:23 > 0:42:27Now then, it comes to the crux of the matter.
0:42:27 > 0:42:32For the chicken and turbot, could I have a clear show of hands, please?
0:42:34 > 0:42:35So we have one.
0:42:35 > 0:42:41- For the scallops and black pudding, a show of hands, please. OK.- Eight.
0:42:41 > 0:42:45The turbot and the chicken was Ross's dish.
0:42:45 > 0:42:49And the scallops and the black pudding was David and I.
0:42:49 > 0:42:51I'll give you your money later.
0:42:51 > 0:42:52LAUGHTER
0:42:52 > 0:42:57What I have to say is that really what we've been doing here today is celebrating food.
0:42:57 > 0:43:01- And we know that you've had fine plates of food.- Fantastic.
0:43:01 > 0:43:04The scallops, to me, sort of represented Sussex more
0:43:04 > 0:43:09because it was presented more rustic, so that to me was more Sussex as opposed to yours.
0:43:09 > 0:43:12I would like to say that the fish was superb and it was actually
0:43:12 > 0:43:17my favourite bit out of everything, individually. The fish was fantastic.
0:43:17 > 0:43:20Thank you so much to Ross for having us in his kitchen.
0:43:20 > 0:43:23'What a result. I can't believe we beat Ross.'
0:43:23 > 0:43:25He's such a talented chef.
0:43:25 > 0:43:28There's so much on offer in East Sussex.
0:43:28 > 0:43:31It's full of surprises, from Farmer's Hand to fizz.
0:43:31 > 0:43:34This county has everything.
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