0:00:02 > 0:00:06We're the Harry Bikers, finding regional recipes to rev up your appetite.
0:00:06 > 0:00:11- We're riding county to county to discover, cook and enjoy the best of British.- Come on! Wey-hey!
0:00:25 > 0:00:28We're here to define the true taste of Gwynedd.
0:00:38 > 0:00:40Oh, it's beautiful, isn't it?
0:00:41 > 0:00:47- This is magnificent! Oh! - This is... Where are you going?
0:00:47 > 0:00:50Just - look! I feel inspired.
0:00:50 > 0:00:56Look! Ooh! To see the world in a grain of sand! And heaven in a white flower!
0:00:56 > 0:01:02To hold infinity in the palm of your hand and eternity within the hour.
0:01:02 > 0:01:05Get down from there, you! You're going to hurt yourself.
0:01:05 > 0:01:08It's the land of poetry and song - Gwynedd.
0:01:08 > 0:01:11You know, it's not just sheep in them there hills.
0:01:11 > 0:01:13Endless coastlines, golden beaches.
0:01:13 > 0:01:19- I bet food reflects the landscape. - Rugged.- It's gotta be hearty, tasty. - Oh, aye. It's gonna be good.
0:01:21 > 0:01:24'On our quest to define the true flavours of Gwynedd,
0:01:24 > 0:01:30'we drive into the magical land of Portmeirion and cook up a traditional county favourite.
0:01:30 > 0:01:35'We help out on a farm and get our hands on some of the tastiest lamb in the county.
0:01:35 > 0:01:40'We find spectacular mushrooms of all shapes and sizes grown by a fun guy named Cynan.
0:01:40 > 0:01:43'And representing Gwynedd in the cook-off is Peter Jackson.
0:01:43 > 0:01:47'Will we be able to beat him using the county's finest ingredients?'
0:01:53 > 0:01:58'First stop - Pwllheli. We need to know what traditionally gets Gwynedd taste buds going.'
0:02:00 > 0:02:05I'm trying to find out what's, like, the famous produce and famous dishes of Gwynedd?
0:02:05 > 0:02:09You have lobscouse. It's a stew you can make either with beef or lamb.
0:02:09 > 0:02:13Some people put leek. Some people put sprouts, potatoes.
0:02:13 > 0:02:16A good filler with fresh crispy bread.
0:02:16 > 0:02:18Ah! Yeah.
0:02:18 > 0:02:23- Welsh lamb.- Welsh lamb.- And beef! Wonderful beef, wonderful beef.
0:02:23 > 0:02:25Hello, ladies. What are your local specialities?
0:02:25 > 0:02:28I'd say... For Pwllheli, I'd say seafood.
0:02:28 > 0:02:34- There's lobscouse, which is like veg and meat and... - It's a bit like a stew.
0:02:34 > 0:02:36It's got to be lobscouse, innit?
0:02:36 > 0:02:40My gran used to make it for me. My mum used to make it for me.
0:02:40 > 0:02:43It's a well-known dish in Wales, like, lobscouse.
0:02:43 > 0:02:45- It's got to be lobscouse we cook. - It's got to be.
0:02:45 > 0:02:50Now, you may think we've gone completely bonking mad. We know this is a Spar, but...
0:02:50 > 0:02:54This is closer to Fortnum & Mason's than your average Spar shop.
0:02:54 > 0:02:57Come and have a look.
0:02:57 > 0:03:01'Conrad Davis' family have owned this award-winning store for five generations.
0:03:01 > 0:03:04'He's made it his business to celebrate local produce.'
0:03:04 > 0:03:07Lately, we've really got behind local producers, suppliers,
0:03:07 > 0:03:11and really, really pushed and marketed the products we've got,
0:03:11 > 0:03:15- and quality, good Welsh products. - Show us what you've got!- No problem.
0:03:15 > 0:03:18Local carrots, just from six miles up the road.
0:03:18 > 0:03:20We've got some lovely spuds here, locally grown.
0:03:20 > 0:03:23Again, this is our same man, our carrot man.
0:03:23 > 0:03:26- Right.- And he grows broccolis, cauliflowers.
0:03:26 > 0:03:29We've got Swedes off him. He does all of our produce for us.
0:03:29 > 0:03:33Obviously, being on the peninsula, a big thing here is shellfish.
0:03:33 > 0:03:36- Yes.- These crabs... Well, they were in the pots yesterday.
0:03:36 > 0:03:40We do all our own butchering, as you can see. Welsh lamb, Welsh beef,
0:03:40 > 0:03:43the full works. People are really going for the cheaper cuts of meat.
0:03:43 > 0:03:46- Right.- If you look at something like this ox heart.
0:03:46 > 0:03:49- Think of the meal you can do with that now.- Yeah.
0:03:49 > 0:03:53And you have that for a nice Saturday night. Cracking steaks.
0:03:53 > 0:03:55Look at that, fresh pheasants and wild ducks.
0:03:55 > 0:03:59- These are up the road literally, the local game keeper.- That's mad!
0:03:59 > 0:04:03- Ah, yes! Where do we start? Pie. - Carol Harvey makes these for us.
0:04:03 > 0:04:07Made with Welsh Black beef. You can get them here, on her farm shop and Harrods.
0:04:07 > 0:04:12- Hey!- The crust's fantastic.- It is. - It tastes like a homemade pie.
0:04:14 > 0:04:17- Let's try this crab. Oh!- Yeah.
0:04:17 > 0:04:22We've got suppliers who supplied my grandfather, and I'm now working with their grandchildren.
0:04:22 > 0:04:25This looks like a top butcher's. Hello.
0:04:25 > 0:04:27- Hiya. How are you? - I'm all right.
0:04:27 > 0:04:30We'll be cooking a lobscouse. Can you show us what beef we need?
0:04:30 > 0:04:33- You need the cheaper cuts.- Right. - That's what we use around here.
0:04:33 > 0:04:37- Can you do us a marrow bone as well? - Oh, yeah. You need bone with it.
0:04:37 > 0:04:43- Is there a chance of having a look at a four quarter hanging? - Yeah. We can cut it up for you.
0:04:43 > 0:04:47- Right, this is it.- That's beef. - This is Welsh beef, four quarter.
0:04:47 > 0:04:51What's the advantage of using the cheaper cuts of meat?
0:04:51 > 0:04:55- Well, the advantage to the housewife is you can get a lot more meat for your money.- Wow.
0:04:55 > 0:05:00- So what cuts of beef do we need? - This is one of the most favourite ones in Wales.
0:05:00 > 0:05:03- It's called the sherry. - Look at that.
0:05:04 > 0:05:08- This is called the clod.- It'd take me a fortnight to do that.- Me too.
0:05:08 > 0:05:12- So fast.- We've got the brisket down here and then you've got your neck.
0:05:12 > 0:05:17- A lot of fat in it. - Those cuts need longer.
0:05:17 > 0:05:21- Not the flash fry.- No.- They're not like sirloin, not like fillet.- No.
0:05:21 > 0:05:25It needs to be reheated and add veggies to it. Eat it the first day and reheat it the second day.
0:05:25 > 0:05:28My mum used to have it going all week.
0:05:28 > 0:05:32- Look at the marrow in that, man. Yeah.- You'll only get that from a proper butcher's.
0:05:32 > 0:05:36- Anything off this will scouse. - You can scouse it.- Scouse it, yeah.
0:05:36 > 0:05:42- That's when the dish has become part of the county's vocabulary, isn't it?- Absolutely.
0:05:42 > 0:05:44Can you scouse it? I think we can.
0:05:50 > 0:05:53Gwynedd's world-famous beauty spot, Portmeirion,
0:05:53 > 0:05:56is a perfect place to cook the county's traditional dish.
0:05:56 > 0:06:00Designed by architect Clough Williams-Ellis in 1925,
0:06:00 > 0:06:03it's inspired by the Italian fishing village Portofino.
0:06:03 > 0:06:07Even on a Welsh grey day, its colours bring a bit of sunshine.
0:06:07 > 0:06:15- This is bonkers, isn't it?- It is. - A small Italian village on the side of the water, absolutely gorgeous.
0:06:16 > 0:06:19It's Welsh and it's wacky.
0:06:19 > 0:06:20Hello, sir.
0:06:20 > 0:06:24'No time for a chat, we've got a hungry crowd waiting for us.
0:06:24 > 0:06:26'We're cooking up...
0:06:26 > 0:06:28'lobscouse, a simple and traditional stew
0:06:28 > 0:06:32'made from beef, potatoes, onions, turnip and carrots.'
0:06:32 > 0:06:36- Right!- After exhaustive research, with the good people of Pwllheli....
0:06:36 > 0:06:40- Pwllheli... Pwllheli?- He's got his own teeth as well, you know.
0:06:40 > 0:06:45The dish that everybody said was representative of Gwynedd was the lobscouse.
0:06:45 > 0:06:50Good, hearty traditional fare. Right. First off, we need to brown the meat.
0:06:50 > 0:06:56What you don't want to do is put a lot of meat in the pan, you see, cos all it does then is steam.
0:06:56 > 0:07:00- You can do it in batches and put your batches in there.- Exactly.
0:07:00 > 0:07:03There you are, that's enough. Brown it off.
0:07:03 > 0:07:06- It doesn't take long, does it? - I know.
0:07:08 > 0:07:10Every stew has got its onions, though, hasn't it?
0:07:10 > 0:07:13It's a very simple recipe this.
0:07:13 > 0:07:16He's manning the fire and I'm manning the chopper.
0:07:16 > 0:07:19I'll do my potatoes next.
0:07:19 > 0:07:21- Good Welsh's spuds. - Come and have a look.
0:07:21 > 0:07:25We've just added a bit of colour on this meat now, look. See?
0:07:25 > 0:07:27A little bit brown there like that.
0:07:27 > 0:07:30Now before we peeled them, they had muck on.
0:07:30 > 0:07:34- Buy potatoes that have muck on, cos they're tastier.- Why peel them?
0:07:34 > 0:07:37- All the goodness is just under the skin.- I agree.
0:07:37 > 0:07:40- You've got to peel for mash, though, haven't you?- No.
0:07:40 > 0:07:42- You mash the skins as well?- Yes.
0:07:42 > 0:07:46You've got to peel your potatoes. That's not right, that.
0:07:46 > 0:07:48Mm!
0:07:48 > 0:07:51Marrow's great in stews, isn't it?
0:07:51 > 0:07:56You put a couple of marrowbones and just seal them and put the marrowbones in with the stew.
0:07:56 > 0:08:01- That will thicken it and make it sticky, and make it stick your ribs. - Look at this.
0:08:01 > 0:08:02Leave that for a minute or two.
0:08:05 > 0:08:09- Look at that.- Oh. - I'm just going to take this out.
0:08:09 > 0:08:12- That's about enough now. - That's lovely.
0:08:12 > 0:08:14Does anybody here cook lobscouse?
0:08:14 > 0:08:16Madam, any tips?
0:08:16 > 0:08:19- Cook it for a long time. - BOTH: Yeah.
0:08:19 > 0:08:23I save my vegetable stock, that gives it a good flavour.
0:08:23 > 0:08:26- Yes.- Good top tip, Mrs.
0:08:26 > 0:08:31Right, the building blocks of all good stews, onions. Just sweated.
0:08:31 > 0:08:34We've maintained and kept all the same flavours in the same pot.
0:08:34 > 0:08:39- Rotate them through the dish. - When you're cooking, you always take flavours.
0:08:39 > 0:08:42Like that lady said about the stocks, why waste flavour?
0:08:42 > 0:08:46If you're doing meat, you keep the bit from the meat, from the veg,
0:08:46 > 0:08:49it all builds up and you get better tasting food.
0:08:49 > 0:08:53I'm chopping my turnip now to go with the potatoes. I'll put those in
0:08:53 > 0:08:58to toss round with the fat and juices and loveliness.
0:08:58 > 0:09:00- I think that's enough. - That will do us.
0:09:00 > 0:09:02Just add a little bit of seasoning.
0:09:02 > 0:09:05And a leek.
0:09:07 > 0:09:11But you can put what vegetables you want in a lobscouse!
0:09:11 > 0:09:14- I wouldn't put sweet corn in. - No, that would be wrong!
0:09:14 > 0:09:17- You've got to have leeks, it's Welsh.- Exactly.
0:09:17 > 0:09:22- It's a well-packed pan. - It is a well-packed pan.
0:09:22 > 0:09:24Now then, a little bit more salt.
0:09:24 > 0:09:28Do you know what we're going to do for a little twist? A bay leaf.
0:09:28 > 0:09:30- Throw a couple in.- There we are.
0:09:30 > 0:09:35All lobscouse should have carrot. The carrot adds flavour and colour.
0:09:35 > 0:09:39- And a little bit of sweetness. - Sweetness.- Now then...- Now then!
0:09:39 > 0:09:42Bury in the middle of that unctuousness,
0:09:42 > 0:09:44the two marrowbones.
0:09:46 > 0:09:50- Oh, that's champion.- Then what we're gonna do... Put that on the top.
0:09:50 > 0:09:54- It's a big lobscouse, this. - Put some stock in there.- Aye!
0:09:54 > 0:09:56Right...
0:09:57 > 0:10:00- It's there, it's there. - That's lovely, lovely.
0:10:00 > 0:10:03Anybody got any suggestions now? To my money, what we do
0:10:03 > 0:10:06is cover that up and cook that for hours and hours.
0:10:06 > 0:10:10- Some pepper.- On its way, madam. - And a bay leaf.- Put two in.
0:10:10 > 0:10:14- Oh, you've done that?- Yeah, done that.- Have you been asleep?
0:10:14 > 0:10:19Just pop that in a low oven, about 130 degrees for about two days.
0:10:19 > 0:10:21Has anybody got Scrabble?
0:10:21 > 0:10:25- Oh, thank you, madam. - Oh, there you are, madam.
0:10:25 > 0:10:30Aha! In true Blue Peter sort of style fashion...
0:10:30 > 0:10:34here's one we made earlier, look.
0:10:34 > 0:10:38Look at that. Look, see. That's worth an "ooh", isn't it?
0:10:38 > 0:10:43- Have a waft, Mrs, have a waft. - Lobscouse, made in Wales.
0:10:43 > 0:10:45Oh... Oh, lovely.
0:10:45 > 0:10:52- All we need to serve that with is crusty bread and butter.- Yes.
0:10:52 > 0:10:56Who's good with their hands? We'll go through that lovely arch and eat his food.
0:10:56 > 0:11:01What are you lot standing for? You're coming with me. Come on! Come on, here we go.
0:11:01 > 0:11:05- Let's go and eat stew in the rain. - What a good idea. Isn't it?
0:11:05 > 0:11:06There you are.
0:11:06 > 0:11:13'This is such a county favourite, everyone had their version. So will ours be up to scratch?'
0:11:13 > 0:11:17- It's like a lobscouse garden party! - It's a lobscouse rave, dude.
0:11:17 > 0:11:20- Some canapes and lots of stew. - Loads of stew.
0:11:22 > 0:11:25- What do you think of our lobscouse? - Absolutely fantastic.
0:11:25 > 0:11:30- My mother never made it like this in her life.- Didn't she? - No. God rest her soul.
0:11:30 > 0:11:33- Madam.- Really, really nice. - Nice and seasoned, isn't it?
0:11:33 > 0:11:38It's dead simple. Good meat, good veg, let it go for hours. There's no secret.
0:11:38 > 0:11:42- This is a serious one.- Very good, very good.- How many out of 10?
0:11:42 > 0:11:45- 10 out of 10.- Really? - Really?- Definitely.
0:11:45 > 0:11:48Now then, what do you reckon to our effort?
0:11:48 > 0:11:53- Well, it's warming the cockles of my heart.- Tasty?- Very good. Excellent.
0:11:53 > 0:11:57- Ardderchog.- Oh, gawd! - Blasus iawn.
0:11:57 > 0:12:00- Ardderchog.- Blasus iawn.
0:12:00 > 0:12:03- Blasus iawn. Ardderchog. Blasus iawn.- That's really good.
0:12:03 > 0:12:05Oh, thank you.
0:12:05 > 0:12:08SHE SPEAKS WELSH, THEY REPEAT WHAT SHE SAYS
0:12:08 > 0:12:11- Call again.- Call again. - Oh, thank you very much!
0:12:12 > 0:12:16Our lobscouse was a hit in Welsh and English!
0:12:16 > 0:12:19But our biggest challenge is just around the corner.
0:12:19 > 0:12:23'As always, we're taking on one of the county's top chefs in their restaurant,
0:12:23 > 0:12:27'using local ingredients to see who can best define the taste of the region.
0:12:27 > 0:12:30'It's up to local diners to decide whose dish best represents
0:12:30 > 0:12:35'the true favours of Gwynedd. Our opponent today is...
0:12:35 > 0:12:39'Peter Jackson, head chef and owner of Maes-Y-Neuadd.
0:12:39 > 0:12:42'Peter is President of the Welsh Culinary Association.
0:12:42 > 0:12:46'He champions local food and has the finest ingredients on his doorstep.'
0:12:46 > 0:12:49Most produce we get comes from within 30 miles.
0:12:49 > 0:12:51Out the front door, on the right, I've got Snowdonia,
0:12:51 > 0:12:56so I can get mountain lambs, lowland lambs, salt marsh lamb, beautiful Welsh Black Beef.
0:12:56 > 0:13:00And to my left is Cardigan Bay, where I get sea bass, grey mullet,
0:13:00 > 0:13:04cockles, mussels, big prawns, even samphire off the estuary.
0:13:04 > 0:13:07Food miles are very important to me.
0:13:07 > 0:13:11Closer to home, I have two acres under cultivation for produce for myself.
0:13:11 > 0:13:13You name it, we can grow it.
0:13:13 > 0:13:17People come to Maes-Y-Neuadd, because we work around the seasons.
0:13:17 > 0:13:21The menu changes every day with as much local produce as possible.
0:13:21 > 0:13:26It's all about freshness, cooked simple. Presentation is number two. Taste is number one.
0:13:26 > 0:13:31Cooking off the land makes a chef's job very easy and being in Gwynedd makes it even better.
0:13:31 > 0:13:35I'm really proud to live here. All the farmers come with produce. "Do you want this or that?"
0:13:35 > 0:13:40And I say to them, "Ask a silly question!" Of course I want them!
0:13:41 > 0:13:44To take on the bikers, my taste of Gwynedd is a trio of duck.
0:13:44 > 0:13:50A lovely breast on an apple and pear compote, a little rissole of duck and barley, rolled in local oats
0:13:50 > 0:13:55with hot brawn of duck, butternut squash and a fabulous sloe gin foam.
0:14:07 > 0:14:10- Peter.- Hello there. - Nice to see you. How are you?
0:14:10 > 0:14:13Welcome to the hotel Maes-Y-Neuadd.
0:14:13 > 0:14:17Well, Mr Peter Jackson, here we are.
0:14:17 > 0:14:18What are your cooking, Peter?
0:14:18 > 0:14:22We're going to use some wild ducks that were shot not far from here.
0:14:22 > 0:14:25I'm going to do them three ways. We'll do the breast very simple,
0:14:25 > 0:14:29with an apple and pear compote with beautiful thyme from our garden.
0:14:29 > 0:14:33We've got the rissole, which is used in the duck confit with barley.
0:14:33 > 0:14:37- The third thing is we're going to do brawn.- A duck brawn?
0:14:37 > 0:14:39A duck brawn, but with a modern twist.
0:14:39 > 0:14:42- Hot.- Nah, how do you have hot brawn?- It doesn't work.
0:14:42 > 0:14:47- Honestly!- And a sloe gin foam. - Oh, no!- He's doing a foam!
0:14:47 > 0:14:50- It's our nightmare, foam. - Are we ready to start?
0:14:50 > 0:14:53- Yes, yes, chef.- Wild ducks. - Yes.- Yeah.
0:14:53 > 0:14:57Two sizes, one male, one female. We're going to take the legs off.
0:14:57 > 0:15:00- Which one's the biggest, male or female?- Female.
0:15:00 > 0:15:04- Sitting around all day.- Cos the male spends all day chasing females.
0:15:04 > 0:15:09- Exactly.- Good meat on those ducks. - There is. And it's all natural.
0:15:09 > 0:15:13- Look at the breast on that bird! God!- Beautiful, isn't it?
0:15:13 > 0:15:17- Absolutely beautiful.- It's great. - Absolutely great product.
0:15:17 > 0:15:22After I've seasoned the ducks, put them down, seasoned side down.
0:15:22 > 0:15:25- Too many chefs don't season food. - Yes, yes.
0:15:25 > 0:15:29Go into a bloody steakhouse, and there's no salt on the steak,
0:15:29 > 0:15:32- and it's the most awful thing you can have.- Yeah.
0:15:32 > 0:15:35And then just season the other side before you turn it over.
0:15:35 > 0:15:40It's a note Dave and I have picked up a lot, that some chefs put stuff out the kitchen
0:15:40 > 0:15:42without even tasting it. And it's madness.
0:15:42 > 0:15:46What we're going to do, put this in a tray and leave them for
0:15:46 > 0:15:49five to ten minutes and we'll catch up with them later in the dish.
0:15:49 > 0:15:55Now what we want to do is seal the legs off and roast them.
0:15:57 > 0:16:00What would you do with the carcasses, Peter?
0:16:00 > 0:16:04- I would make stock. Roast them off, make stock.- Yeah. Wonderful.
0:16:04 > 0:16:09Put this in the oven to roast for a little bit and then we'll add the duck back later.
0:16:09 > 0:16:14The next thing we need to get on is the apple compote. I've got the pears and apples ready.
0:16:14 > 0:16:18Pan on the stove. A little bit of unsalted butter.
0:16:18 > 0:16:22The reason it is unsalted, you can adjust the seasoning for yourself.
0:16:22 > 0:16:25Some of the butters you get from the supermarket are heavily salted.
0:16:25 > 0:16:29- Absolutely.- There's a couple of... The English ones especially.
0:16:29 > 0:16:32And we'll just chop a little bit of shallot.
0:16:32 > 0:16:36Now there's a skill. That's what you call fine.
0:16:36 > 0:16:38Years of practice. Into the pan.
0:16:38 > 0:16:41- That's a little shallot. - Just a little.
0:16:41 > 0:16:44- Use a bit of the fresh thyme. - I can smell that from here.
0:16:44 > 0:16:48When we write the menu each day, the first people we speak to is the gardeners.
0:16:48 > 0:16:50They come up with a list of what they've got.
0:16:50 > 0:16:55Then we think about fish and meat and building the menu up and the third thing we think about is
0:16:55 > 0:17:00customers who've been here for a few days, so they never get the same menu when they're here.
0:17:00 > 0:17:04That's fabulous. That is fabulous. Is that sugar or salt?
0:17:04 > 0:17:07That's salt. Salt and pepper.
0:17:07 > 0:17:09- These butternut squashes came from the garden.- Wow!
0:17:09 > 0:17:13- We've got duck stock, which we've made already.- Oh, look at that.
0:17:13 > 0:17:15This is for the hot brawn.
0:17:15 > 0:17:21To that, we're going to add 1.5 grams of gellan gum.
0:17:21 > 0:17:26Gellan gum? This is this miracle kind of gelatine that isn't affected by heat.
0:17:26 > 0:17:30That's right, then you can take it up to 120 degrees.
0:17:30 > 0:17:35- Wow!- Now we've got that on to boil were going to start on the little rissoles.
0:17:35 > 0:17:40- Some cooked barley.- What do you cook your barley with, Peter? - A little bit of garlic,
0:17:40 > 0:17:44maybe some rosemary, one of the harder herbs, the woody ones,
0:17:44 > 0:17:47- and stock. - It's almost like risotto as it is.
0:17:47 > 0:17:52To that we add a little bit of mashed potato just as a binding agent. Chopped shallots.
0:17:52 > 0:17:55I want to admit, I really like the look of this.
0:17:55 > 0:17:58- Some duck confit which we've taken off the bone.- Yeah.
0:17:58 > 0:17:59And a little bit of diced veg.
0:17:59 > 0:18:03Got some carrots, parsnips, celeriac and French beans in it.
0:18:03 > 0:18:06- Is that raw?- It's been slightly blanched.- Right.
0:18:06 > 0:18:10We're just going to mix that together.
0:18:10 > 0:18:14- Oh, yes, indeed.- That looks good, doesn't it?- Simple but fabulous.
0:18:14 > 0:18:19- That's all heated hot enough now. - What part of the dish is this for? - This is for hot brawn.
0:18:19 > 0:18:22That's the brawn, that's the croquette.
0:18:22 > 0:18:24We're using some of the same ingredients in here.
0:18:24 > 0:18:30- He's got a lot going on!- He has! Nicely paced and relaxed, though. - It is, yeah.- Very lovely.
0:18:30 > 0:18:33- But there's a rhythm between our dishes.- And reflections of flavour.
0:18:33 > 0:18:38Exactly. I'm using egg cups for this. Just little moulds.
0:18:38 > 0:18:41- Fabulous.- It's as simple as that.
0:18:41 > 0:18:44- Goodness gracious.- How audacious.
0:18:44 > 0:18:48We're just going to put these behind us at the moment.
0:18:48 > 0:18:51- Out of the way. They'll set up themselves.- Right.
0:18:51 > 0:18:55Look at that. It's setting up. It's hot an' all!
0:18:55 > 0:18:59We're going to make the croquettes now. We're going to have a line up.
0:18:59 > 0:19:03I'm going to do the flour, you do the egg wash, and you do the breadcrumbs.
0:19:03 > 0:19:07- Through the breadcrumbs, we have oats.- This isn't just egg?
0:19:07 > 0:19:09It's egg and a little bit of cream.
0:19:09 > 0:19:14We're just going to get some little shapes like that. Egg wash.
0:19:14 > 0:19:17Go on, just drop them in there, dude.
0:19:17 > 0:19:21- I think this is a lovely recipe. One I'll do at home.- There we go.
0:19:21 > 0:19:26- Beautiful.- Right. Our favourite ingredient, sloe gin.- Slow!
0:19:26 > 0:19:30Very slow. Just get a little bit with the berries.
0:19:30 > 0:19:32To that we add a little bit of oil.
0:19:32 > 0:19:35- Just cooking oil? - Normal vegetable cooking oil.
0:19:35 > 0:19:38Then we're going to add a little bit of lecithin.
0:19:38 > 0:19:42- What's lecithin?- It emulsifies the oil and the sloe gin.- Right, OK.
0:19:42 > 0:19:45- You put it in jam, don't you? - Yeah, exactly.
0:19:45 > 0:19:48That's for making the foam. So we bring that to the boil. Put a pan on
0:19:48 > 0:19:52for vegetable oils for cooking the little rissoles or croquettes.
0:19:52 > 0:19:56We need a bit of jus to go with it. We'll use a little bit of butter,
0:19:56 > 0:20:00some chopped shallots, a little bit of thyme. That goes in.
0:20:00 > 0:20:04And then, I've got some dark duck stock.
0:20:04 > 0:20:07- That's like duck elixir. - It is, and you won't need much.
0:20:07 > 0:20:10So now, sloe gin, the emulsification's boiled.
0:20:10 > 0:20:13Just take that off and let that cool down.
0:20:13 > 0:20:16This should be hot enough to cook the little rissoles.
0:20:16 > 0:20:21Listen to that! There's something lovely about that sizzle.
0:20:24 > 0:20:26What's the duck stock gone into?
0:20:26 > 0:20:30It's gone into the chopped shallots and the thyme and the butter.
0:20:30 > 0:20:32- Your juice, your gravy. - That's right.
0:20:32 > 0:20:37The oatmeal looks fantastic. It gives a really nice finish.
0:20:37 > 0:20:41- You have that speckled effect. It's the taste.- Lovely colour.- It is.
0:20:41 > 0:20:46The next thing we've got to do is puree the butternut squash.
0:20:46 > 0:20:49- But I've already got some done. - Ah, ye tinker!
0:20:49 > 0:20:53We've got a very fine puree there, and that's to go on the plate.
0:20:53 > 0:20:58- The other thing we need to do is get the ducks and put them in the oven.- So what's next, Peter?
0:20:58 > 0:21:03We're very close to plating up, but we've got to put the jellies back in, to heat them up.
0:21:03 > 0:21:05- They won't go liquid?- Not at all.
0:21:05 > 0:21:09- We will just put these in a little pan of water.- That's mad!
0:21:09 > 0:21:13Next thing we've got to do is the foam, and make sure it's working.
0:21:13 > 0:21:18We've taken this down to about 40 degrees and then get a little hand blender.
0:21:20 > 0:21:22You can see the foam's working.
0:21:22 > 0:21:24You can just take the foam off,
0:21:24 > 0:21:27and that can sit there for an hour.
0:21:27 > 0:21:31- Like foamed, like that? - Yes, foams like that, yeah.
0:21:31 > 0:21:34- That'll...? Wow!- It won't collapse? - It won't collapse, no.
0:21:34 > 0:21:37Right, guys, we're ready to plate.
0:21:37 > 0:21:40Take a bit of the apple compote, which we keep quite chunky.
0:21:40 > 0:21:42We used eating apples so they stay together.
0:21:42 > 0:21:46If you use cooking apples, they go to mush. We want a bit of body.
0:21:49 > 0:21:53- Lovely breast of duck. Look how pink that is.- That is beautiful.
0:21:55 > 0:21:59Then we are putting the rissoles on.
0:21:59 > 0:22:02- Oh, yes.- Now we've got the jelly.
0:22:04 > 0:22:09- Look at that!- If we did this it'd probably stick.- That's hot.
0:22:09 > 0:22:14- You can see the steam coming off it. - Yeah, wow!- That's insane, isn't it?
0:22:14 > 0:22:19- Then we take a bit of butternut puree.- Look, it's not a dollop there, mate.
0:22:19 > 0:22:21Oh, it's a smear.
0:22:21 > 0:22:23Then we've got foam.
0:22:23 > 0:22:25That one's still there.
0:22:25 > 0:22:26I think that's amazing.
0:22:28 > 0:22:31Fabulous.
0:22:31 > 0:22:36Finish it off with a little bit of jus. And the other side.
0:22:38 > 0:22:41There we have our trio of wild duck. The breast is on there.
0:22:41 > 0:22:44Apple and pear confit with thyme in it.
0:22:44 > 0:22:49We've got the rissole, which has got the barley, different flavours,
0:22:49 > 0:22:52and then the clever thing is the hot brawn of duck.
0:22:52 > 0:22:57- Just a little bit of jus to go on it.- It's lovely, it's fabulous.
0:22:58 > 0:23:02I'm interested in this wild duck breast here.
0:23:02 > 0:23:07- That croquette's something I'd cook at home.- Right. Let's have the jus.
0:23:07 > 0:23:12Ah, that's good. That's the best wild duck I've ever tasted.
0:23:12 > 0:23:16- That's unbelievable.- So easy to get wrong, duck brawn.
0:23:16 > 0:23:21I've got to get back to this duck breast, and the apple. It's just unreal.
0:23:21 > 0:23:24It's pretty amazing really.
0:23:24 > 0:23:26- That was a real tough one for me. - So do I.
0:23:26 > 0:23:28Not the duck, the challenge.
0:23:28 > 0:23:31Remember, it's not just about a good dish.
0:23:31 > 0:23:35It's what represents the county of Gwynedd better.
0:23:37 > 0:23:42It's the locals who will decide whose dish is best in a blind tasting coming up.
0:23:50 > 0:23:51BOTH: Duck!
0:23:51 > 0:23:57- What's in the hills, the valleys, up the mountains?- Slate.- Sheep, man!
0:23:57 > 0:23:58I knew it began with S.
0:23:58 > 0:24:03- Oh god.- You are so right. We could do a trio of Welsh lamb.
0:24:03 > 0:24:08That's a good idea. We could get creative and jazzy and lovely.
0:24:08 > 0:24:12We need to find a Welsh hill farmer. We need to find the best.
0:24:12 > 0:24:15- There's one over there.- Charge!
0:24:20 > 0:24:23Dewi Owen is a fourth-generation farmer.
0:24:23 > 0:24:27He tends to 500 ewes and produces some of the best lamb in Wales.
0:24:27 > 0:24:29After losing out to the supermarkets,
0:24:29 > 0:24:33he set up a co-operative selling lamb direct to customers.
0:24:33 > 0:24:37- Nice to see you in Wales.- Ey-ey!
0:24:37 > 0:24:39It's not a bad spot, is it?
0:24:39 > 0:24:43- No. An excellent view.- We're off. Can we see your friends?
0:24:43 > 0:24:46You're just in time to feed them this morning.
0:24:46 > 0:24:49Come on then. I'm give you a lift up to the top.
0:24:53 > 0:24:55Get out the way! Woo-hoo!
0:25:00 > 0:25:03- Are you OK back there? - Smashing, aye!
0:25:06 > 0:25:09You see what it means, being on a hill farm now?
0:25:09 > 0:25:10- Oh, aye!- Yeah.
0:25:21 > 0:25:25- Right. Just run it along.- Run it along slowly. Steady on, guys.
0:25:25 > 0:25:30- Mind your legs. They'll take your legs away from you.- Made in Wales.
0:25:30 > 0:25:33They're so healthy, aren't they?
0:25:33 > 0:25:37- Dewi, what do the spots mean? - See the ones with the red spots?
0:25:37 > 0:25:42- They're all carrying twins.- Right! - Most farmers scan their ewes now.
0:25:42 > 0:25:45- Those with two red spots are carrying triplets.- Wow!
0:25:45 > 0:25:48That's my profit for next year, isn't it?
0:25:48 > 0:25:54Look at that, it's profit for your soul, isn't it? Look at that.
0:25:54 > 0:25:57Why is it that your lambs taste so good?
0:25:57 > 0:26:00I think it's the salt air here, cos we're close to the sea.
0:26:00 > 0:26:03Salt sweetens food a bit.
0:26:03 > 0:26:06How old were you when you delivered your first lamb?
0:26:06 > 0:26:09Six or seven. A long time ago now.
0:26:09 > 0:26:12I remember going with my father round the sheep.
0:26:12 > 0:26:15Of course we were lambing out then.
0:26:15 > 0:26:18He was walking the hills three times a day then.
0:26:18 > 0:26:24These ewes will be coming in, in about two to three weeks time because they'll be lambing indoors.
0:26:24 > 0:26:30- This is the shed we use for lambing. - It's your maternity ward!
0:26:30 > 0:26:34This is the maternity ward.
0:26:34 > 0:26:37These are about a week to 10 days old now.
0:26:37 > 0:26:39Very cute, aren't they?
0:26:39 > 0:26:44These will be ready for the market within about 16 weeks,
0:26:44 > 0:26:48three months' time. That side, those are last year's lambs
0:26:48 > 0:26:51and some will be going to the butchers next week.
0:26:51 > 0:26:56- Would that be hogget? - Those would be hogget.- Right.
0:26:56 > 0:26:59Jump in there and you can catch me a lamb.
0:26:59 > 0:27:02Look, it's me woolly jumper.
0:27:02 > 0:27:05You are so beautiful.
0:27:05 > 0:27:09I want a number 12 on him. Unless we number the lambs
0:27:09 > 0:27:13with its mother we don't know which lamb is with which ewe.
0:27:15 > 0:27:19- I want a 12 on the sheep now. - My God, it's the Mona Lisa!
0:27:19 > 0:27:23That's the one I'll be recognising now all summer!
0:27:23 > 0:27:28I think with Dewi's lamb, we're with a shout against Peter Jackson.
0:27:28 > 0:27:33Because if we can go with a pure Welsh product,
0:27:33 > 0:27:38- cook it well, that's our chance. - There's no argument then, is there?- No.
0:27:40 > 0:27:43Dewi also has his own butcher in the local town.
0:27:43 > 0:27:48His son-in-law, Martin, is going to sort us out with the cuts we need.
0:27:48 > 0:27:49There we are, gents.
0:27:49 > 0:27:52Perfect, beautiful Welsh lamb.
0:27:52 > 0:27:55- Look at that. - That's been hung for a week.
0:27:55 > 0:27:58- Beautiful shoulder for you. - Perfect.
0:27:58 > 0:28:01Two French trimmed racks of lamb.
0:28:07 > 0:28:11We're going to cook a trio of lamb from Dewi's hilltops,
0:28:11 > 0:28:15a herb crusted rack, a slow roasted confit of shoulder and a lamb adobe.
0:28:22 > 0:28:25But for the adobe, we need some extra special ingredients.
0:28:25 > 0:28:30We heard about the man who claims he can get into the mind of a mushroom.
0:28:30 > 0:28:32His name, Cynan Jones.
0:28:38 > 0:28:40This is definitely it. On the money.
0:28:40 > 0:28:44What do you mean, on the money? There's not a mushroom in sight!
0:28:44 > 0:28:48They said we are at Wales's premier mushroom producing facility.
0:28:48 > 0:28:51- What?- Co-ordinates never lie.
0:28:51 > 0:28:52We are here.
0:28:52 > 0:28:53Hello lads.
0:28:53 > 0:28:58- Are you Cynan?- I am. How are you? - Pleased to meet you.- Hello.
0:28:58 > 0:29:00Nice to see you. How are you?
0:29:00 > 0:29:04- You looking for mushrooms?- Yeah! - Aye!- Come on. Follow me. Come in.
0:29:04 > 0:29:06It's going to be lovely!
0:29:06 > 0:29:10- Ooh!- Bloomin' eck!- Crikey!- Crumbs!
0:29:10 > 0:29:13Wow! I'd never guess this was here.
0:29:13 > 0:29:18- How do you cultivate a mushroom? - It starts like this.
0:29:18 > 0:29:21This is a bag of sawdust and woodchip
0:29:21 > 0:29:27inoculated with the mushroom spawn. Then they're left in this warm atmosphere for eight weeks.
0:29:27 > 0:29:29They think it's the summer.
0:29:29 > 0:29:3425 degrees. After eight weeks, the bag becomes like this.
0:29:34 > 0:29:37It's a solid block and crusting.
0:29:37 > 0:29:44See the cracks appearing? This tells me it's waiting to burst out.
0:29:44 > 0:29:47Now we cheat the mushroom to make it think winter's coming.
0:29:47 > 0:29:49So, it's got to go to the unit next door.
0:29:49 > 0:29:55- That's autumn, where it's cooler and damper.- The man's a genius, dude!
0:29:55 > 0:29:58- It's all very magical, isn't it? - Yeah. I tell you what...
0:29:58 > 0:30:03- You're getting inside the mushroom's head, you see? Cheating it.- You see?
0:30:03 > 0:30:05Let's go next door to the autumn.
0:30:05 > 0:30:10This is really going to blow your mind. Come in. Come in.
0:30:10 > 0:30:12Wow! Ho-ho!
0:30:15 > 0:30:17Wow! Hey, man, this is fantastic.
0:30:17 > 0:30:24- What variety of mushrooms do you cultivate?- Shiitake and oyster. Those are the two favourites.
0:30:24 > 0:30:27And it's cold in here because it's autumn?
0:30:27 > 0:30:30It's autumn. It's 10-12 degrees, 87% humidity,
0:30:30 > 0:30:34lights on 12 hours, off 12 hours controlled automatically.
0:30:34 > 0:30:40- So, how old are these mushrooms here?- A couple days old.- Really?
0:30:40 > 0:30:42Caps just about opening.
0:30:42 > 0:30:46In another three or four days, they'll be almost perfect.
0:30:46 > 0:30:49Wow! Look at those.
0:30:49 > 0:30:51That is beautiful.
0:30:51 > 0:30:55These have been here about two weeks. Just about perfect.
0:30:55 > 0:30:59When you cut those two, will more mushrooms appear in their place?
0:30:59 > 0:31:05Yeah. You can see more cracking on these blocks. They will fruit over the next week.
0:31:05 > 0:31:08Look at the baby ones!
0:31:08 > 0:31:09Little trumpets.
0:31:09 > 0:31:12Solid, aren't they? Like wax.
0:31:12 > 0:31:16Don't pick mushrooms if you don't know what they are.
0:31:16 > 0:31:20If you can't identify it, leave them in the ground and let them grow.
0:31:20 > 0:31:27- The death cap. Sounds like a terrible way of killing you.- You eat it in stroganoff with the pork.
0:31:27 > 0:31:33Then four hours later you're violently sick and you think, it must be the pork.
0:31:33 > 0:31:35Then you get better.
0:31:35 > 0:31:37Two weeks later, you die
0:31:37 > 0:31:41- cos it takes two weeks for your liver to pack up.- Whoosh!
0:31:41 > 0:31:47- Can we buy some mushrooms? - Choose which ones you want. - Shiitake, oyster and dried. Yeah?
0:31:47 > 0:31:49That's beautiful.
0:31:49 > 0:31:55Get some big oysters. Look at these trumpet oysters. Right at the base.
0:31:55 > 0:32:02- Pick those beauties! Oh, yes! - Cynan, thanks, man. Fantastic!
0:32:02 > 0:32:04We're going to get the big guns out now.
0:32:04 > 0:32:07The hairy bikers' trio of Welsh lamb.
0:32:07 > 0:32:10We have Welsh lamb adobe, with fine Welsh mushrooms.
0:32:10 > 0:32:13A herb crusted rack of lamb, French trimmed,
0:32:13 > 0:32:17and a confit of Welsh shoulder of lamb with a splash of jus.
0:32:17 > 0:32:21It will be up to local diners to decide whose dish best represents Gwynedd.
0:32:21 > 0:32:25The first lamb is the shoulder of lamb.
0:32:25 > 0:32:29- This needs the bejesus cooking out of it.- It does.- Over to Mr King.
0:32:29 > 0:32:33This is about keeping all the flavours together.
0:32:33 > 0:32:36We're going to sear the lamb. Listen to this.
0:32:36 > 0:32:37LAMB SIZZLES
0:32:37 > 0:32:42- Just hold it down like that.- Are you going to use any flavourings?- Yep.
0:32:42 > 0:32:47Traditional rosemary, anchovies and garlic.
0:32:47 > 0:32:51Don't be frightened to get involved with your meat.
0:32:51 > 0:32:54This shoulder has a perfect handle.
0:32:54 > 0:32:58There we are. This is so easy.
0:32:58 > 0:33:01Just take two heads of garlic, like so.
0:33:01 > 0:33:03Sprinkle some rosemary, like so.
0:33:03 > 0:33:07A couple of fronds, like that. The anchovies.
0:33:07 > 0:33:13If you say to people, "I've got anchovies on your lamb" they won't know if you don't tell them.
0:33:13 > 0:33:16Pepper. That's a work of art in itself, man.
0:33:16 > 0:33:21Lastly, a good slug of a dry white wine. You don't want it to boil dry.
0:33:21 > 0:33:25Wrap it in a double layer of tinfoil. Really wrap it.
0:33:25 > 0:33:30The reason that we're doing this is to keep those flavours in the meat.
0:33:30 > 0:33:37When it's all tucked up, put it in a preheated oven at 140-50 degrees centigrade depending on your oven.
0:33:37 > 0:33:41Six hours, or overnight. Right then, veggies.
0:33:41 > 0:33:43We're going to do a three-veg mash.
0:33:43 > 0:33:49We've got some lovely potatoes, Jerusalem artichoke, and a head of celeriac.
0:33:49 > 0:33:54- Equal quantities of the three vegs. - Are you cooking them separately
0:33:54 > 0:33:56- cos of the different cooking times?- Yes.
0:33:56 > 0:34:00Now, the second element is the rack of lamb.
0:34:00 > 0:34:03We're going to sear these. Oh, Captain Sear!
0:34:03 > 0:34:10Sear the end, now we make a crumb coating for this. Couple of good handfuls of breadcrumbs.
0:34:10 > 0:34:12Fresh, not dried.
0:34:12 > 0:34:16Some parsley.
0:34:16 > 0:34:18That looks fabulous.
0:34:18 > 0:34:23- To this, some fresh mint.- Fabulous. - Some finely chopped rosemary.
0:34:23 > 0:34:28Season that and add a good glug of olive oil for the crunchy coating.
0:34:28 > 0:34:34Now, to keep the crunchy coating, on said rack of lamb, score it.
0:34:34 > 0:34:40- That will hold that crust really nicely.- The other thing that's great with lamb, mustard.
0:34:40 > 0:34:46- Just get a medium mild mustard. How's the potatoes?- Done.
0:34:46 > 0:34:53- I've been careful with this coating because we'll cut it into chops. - I think I'm in trouble now.
0:34:53 > 0:34:55- You think?- I think so, big time.
0:34:55 > 0:34:59Just set that aside now and get on with lamb number three.
0:34:59 > 0:35:03And this one's the lamb adobe. It's a lovely, lovely loin. Look at that.
0:35:03 > 0:35:10I'm going to merrily make blankets of stretched streaky bacon on the cling film.
0:35:10 > 0:35:16Now, that rind that Dave took off the bacon, I'm going to put in a frying pan.
0:35:16 > 0:35:21That's a beautiful fresh mushroom. Then we've got some oysters.
0:35:21 > 0:35:24We're gonna blitz this in a blender to make a paste.
0:35:24 > 0:35:27That's the blanket. I'll make another now.
0:35:27 > 0:35:30Put some butter in the pan.
0:35:30 > 0:35:35And then I'm just going to remove these pieces of bacon rind.
0:35:38 > 0:35:43Then I'm going to put these mushrooms in and just saute them off.
0:35:43 > 0:35:46This fine Welsh bacon's good.
0:35:46 > 0:35:49And so many people don't use streaky bacon.
0:35:49 > 0:35:54Now, these are sometimes known as porcini, chop those.
0:35:54 > 0:35:56Again, we're gonna blitz it.
0:35:56 > 0:36:00This is also a trio of mushrooms as well as a trio of lamb.
0:36:00 > 0:36:05They've just started to colour. That's when you take them out.
0:36:05 > 0:36:10To that we're going to add an onion. Lovely! A teaspoon of parsley.
0:36:10 > 0:36:14Some lovely sprigs of rosemary.
0:36:14 > 0:36:18Three cloves of garlic.
0:36:18 > 0:36:21A tablespoon of red wine vinegar.
0:36:21 > 0:36:27We're gonna temper that vinegar with some sugar. And this is about a teaspoon really.
0:36:27 > 0:36:29I'm gonna blitz it to a paste.
0:36:31 > 0:36:36- That's rubbish. - It's not very good this, is it?
0:36:36 > 0:36:42- It's as much use as a chocolate fireguard!- Put it in this.- Let's do that. We'll get that in there.
0:36:44 > 0:36:49Oh yes! Lovely.
0:36:49 > 0:36:53- It's got a lovely colour from the herbs.- It has, hasn't it?
0:36:53 > 0:36:58In the blender we've got celeriac juice, artichoke and potato.
0:36:58 > 0:37:01Bit of cream and I'm firing it to a puree.
0:37:01 > 0:37:06- We want this very fine because it's going to be piped.- Piped, you see.
0:37:08 > 0:37:11Look at that.
0:37:11 > 0:37:13That looks fab, it really does.
0:37:13 > 0:37:15That's a puree.
0:37:15 > 0:37:17I want some butter in there.
0:37:18 > 0:37:20Salt and pepper.
0:37:22 > 0:37:28- Do you know what would be nice? White pepper.- Yeah.
0:37:28 > 0:37:32I'll put that to keep warm here.
0:37:32 > 0:37:38I'm gonna just lay a little platform for the adobe.
0:37:38 > 0:37:42- Then we smear over the top.- Do you never seal your lamb before that?
0:37:42 > 0:37:45No, cos we want the flavour to come through.
0:37:45 > 0:37:52Top trick this - take the cling film like that and just roll it nice and tightly.
0:37:52 > 0:37:56Pull the cling film away, Bob's your uncle!
0:37:56 > 0:37:59- Nice one!- There we are.
0:37:59 > 0:38:01- Nice one.- Thank you.
0:38:01 > 0:38:06We put this in an oven, 180 degrees, for half an hour. Let's get it in.
0:38:06 > 0:38:09Now, the shoulder of lamb, number one. Look at this.
0:38:09 > 0:38:17What I wanna do though is give Kingy the pan in which to de-glaze and make a nice jus.
0:38:17 > 0:38:22Look at that! You see this layer of fat here? What you do is you just pour it off.
0:38:22 > 0:38:24Look at that.
0:38:27 > 0:38:29- Give us a go!- That's gorgeous.
0:38:29 > 0:38:32We've won! Hey hey!
0:38:32 > 0:38:34You want grease inside of your ring.
0:38:34 > 0:38:38You need some cling film on the bottom of the ring like so.
0:38:38 > 0:38:44We're gonna pack that with the meat, on the side of the plate with a jus.
0:38:44 > 0:38:47Now Dave, have a little nap at that.
0:38:47 > 0:38:49Oh, there's loads of salt!
0:38:49 > 0:38:51There is loads. It's very salty.
0:38:51 > 0:38:55- I'm gonna put more port in it. - You could take a separate pan,
0:38:55 > 0:38:58reduce your port to take the alcohol off,
0:38:58 > 0:39:02and add little bits of that to it so you get it to the right level.
0:39:02 > 0:39:07- And then just finish it off with some butter.- With some butter.
0:39:07 > 0:39:12Ten minutes into the cooking time for the adobe, it's time for the racks to go in.
0:39:12 > 0:39:15Thank you, chef. Puree's done.
0:39:15 > 0:39:17Confits are done.
0:39:17 > 0:39:22- Chef, could you pop those in a steam oven for five minutes to warm through?- OK.
0:39:22 > 0:39:26Time to finely chop the kale. Put in water with butter.
0:39:26 > 0:39:29- Oh, look at that! - Oh, those look gorgeous.
0:39:29 > 0:39:33Right, let's just see. We want pink.
0:39:33 > 0:39:34That's perfect.
0:39:34 > 0:39:37That means the racks are cooked too.
0:39:37 > 0:39:42- Ho ho!- Look at them!- Lovely.
0:39:42 > 0:39:45OK, so the pea has to come off.
0:39:46 > 0:39:51- You cut the meat and I'll start plating?- Lovely. Fabulous. Mr Myers!
0:39:51 > 0:39:56God, that comes in useful, doesn't it?
0:39:58 > 0:40:03- Look at that. That's a corker. - It's one cutlet, Kingy.- Yeah.
0:40:05 > 0:40:08- Is that carving nice?- Yes.
0:40:12 > 0:40:14Where are you taking this?
0:40:16 > 0:40:22- Perfect. There we have it. - The Hairy Bikers' trio of Welsh lamb for Gwynedd.
0:40:22 > 0:40:25We have a Welsh lamb adobe with fine Welsh mushrooms.
0:40:25 > 0:40:29We have a herb-crusted rack of lamb, French trimmed.
0:40:29 > 0:40:31And a comfit of Welsh shoulder of lamb.
0:40:31 > 0:40:36All served on a three-root mash and kale and butter.
0:40:38 > 0:40:41Usually we start at the bottom with the veggies.
0:40:41 > 0:40:45Mm, that's gorgeous. This is the adobe.
0:40:45 > 0:40:47Oh, this is gorgeous!
0:40:47 > 0:40:50I've got this comfit. Look at this...
0:40:50 > 0:40:54This is probably a meal on its own. It's fabulous, isn't it?
0:40:54 > 0:40:57Go on, go on!
0:41:00 > 0:41:04- That should be like butter when you bite into it.- Fabulous.
0:41:04 > 0:41:07This might need cooking a little bit more.
0:41:07 > 0:41:09To be honest guys, I would pay for that dish.
0:41:09 > 0:41:15It's crunch time. The diners will taste both dishes but without any idea who cooked which.
0:41:15 > 0:41:18First up is Peter's trio of wild duck.
0:41:18 > 0:41:22- Oh yes.- I never eat duck that rare.
0:41:22 > 0:41:28- And it was very, very tasty. Very tender.- The presentation was excellent.
0:41:28 > 0:41:33If you took a bit of everything on the plate, it went together really well.
0:41:33 > 0:41:35I also liked the jelly.
0:41:35 > 0:41:40Almost reminded me of an old fashioned farmhouse brawn in texture.
0:41:40 > 0:41:44But being hot, it was most unusual.
0:41:44 > 0:41:46I enjoy duck.
0:41:46 > 0:41:49That was tasty, but it was a little bit tough.
0:41:49 > 0:41:51They seemed to like that.
0:41:51 > 0:41:54Now it's our turn. Fingers crossed.
0:41:58 > 0:42:01- That's nice.- Very nice.
0:42:01 > 0:42:04- Full of flavour. - It was very well cooked.
0:42:04 > 0:42:07Tender, especially the rack of lamb.
0:42:07 > 0:42:12Only one thing I could say about it was excellent.
0:42:12 > 0:42:17The flavours were just melt in the mouth.
0:42:17 > 0:42:21The kale complemented the crust on the rack of lamb.
0:42:21 > 0:42:25The mash that went with the loin was absolutely fantastic.
0:42:25 > 0:42:27So all in all,
0:42:27 > 0:42:29I can't fault it.
0:42:34 > 0:42:38Thank you for the hospitality we've had from the people in Gwynedd.
0:42:38 > 0:42:42We found great produce, great people and we've had a great time.
0:42:42 > 0:42:48So, what actually you're voting on is the representation of local ingredients,
0:42:48 > 0:42:50which is fantastic in Gwynedd.
0:42:50 > 0:42:56What we would like you to do is do a show of hands for the duck, please.
0:43:00 > 0:43:03For the lamb, please, can I have a show of hands.
0:43:04 > 0:43:10The duck dish was Peter's and the lamb dish was ours so, a big round of applause for everybody, I think.
0:43:10 > 0:43:15It was so funny watching these two cooking and their cheffy lingo!
0:43:15 > 0:43:20- We just learnt it.- We gotta use it! We're getting better each week at it!
0:43:20 > 0:43:23- It was great fun. They had me in stitches.- We learned a lot.
0:43:23 > 0:43:25'Amazing, we've won, Dave!'
0:43:25 > 0:43:29'I know, Kingy, I'm so chuffed. And Peter's a great chef.'
0:43:29 > 0:43:35Gwynedd had so much to offer us. The tastiest produce from a truly fantastic landscape.
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