0:00:02 > 0:00:05- We're the Hairy Bikers!- We're on the road to find regional recipes!
0:00:05 > 0:00:10We're riding county to county to discover, cook and enjoy the best of British.
0:00:10 > 0:00:11- Come on!- Whey-hey!
0:00:24 > 0:00:28We're here to define the true taste of Somerset.
0:00:29 > 0:00:31BIRDSONG
0:00:41 > 0:00:43Ooh, go!
0:00:43 > 0:00:45- Crikey.- Here!
0:00:45 > 0:00:47What's up, mate? What's the matter?
0:00:47 > 0:00:49Whoa, I've got a shiver up me timber, there.
0:00:49 > 0:00:51We've crossed a ley line.
0:00:51 > 0:00:53Somerset is full of them, you know! I got all whoa...
0:00:53 > 0:00:59Piffle and balderdash! You know I knew this would happen when we come down 'ere! You go all Glastonbury!
0:00:59 > 0:01:01It's gonna be great!
0:01:01 > 0:01:04- I've brought me sarong!- There's so much more to Somerset than that!
0:01:04 > 0:01:07Look, we want to go and find food.
0:01:07 > 0:01:12There's the cider, the apples, the wassailing, and it's got the great Georgian city of Bath!
0:01:12 > 0:01:15It's Bath, and you never think of Bath in Somerset, do ya?
0:01:15 > 0:01:18You never think of Bath anywhere, mucky pup!
0:01:20 > 0:01:23Somerset is truly the land of the high hedgerow.
0:01:23 > 0:01:27On our quest to find the flavours of Somerset,
0:01:27 > 0:01:29we cook up a dish that shows off the best of the county's fare.
0:01:29 > 0:01:32We come over all Pagan and go wassailing,
0:01:32 > 0:01:35discovering just how important Somerset cider really is.
0:01:35 > 0:01:40- WAH-HHH!- We get down and dirty in the fields to discover beetroot in all the colours of the rainbow.
0:01:40 > 0:01:43And representing Somerset in the cook-off is Richard Guest.
0:01:43 > 0:01:47Will we be able to beat him using the county's finest ingredients?
0:01:56 > 0:01:58- It's beautiful, isn't it? - Absolutely beautiful!
0:01:58 > 0:02:01Look at the architecture, man. it's gorgeous!
0:02:01 > 0:02:06There's the Roman Baths where you go off for afternoon tea at the Pump Room, take the waters.
0:02:06 > 0:02:09Ooh, I could do with a steep... Hey, it is beautiful, man!
0:02:09 > 0:02:11It is. It's a city of refinement.
0:02:12 > 0:02:18- Culture in a box!- 'Ere, talking of culture in a box, what do you think?
0:02:18 > 0:02:21- Can you tell me fortune? - What's them?- This is a Sally Lunn.
0:02:21 > 0:02:25- A what?- It's a cake. It's been baked since 1680.
0:02:25 > 0:02:28That is a piece of history.
0:02:29 > 0:02:31With grace, with grace.
0:02:32 > 0:02:38- It's a bun!- Yeah!- It's a bread bun! - It's cinnamon. There's culture!
0:02:38 > 0:02:42- Cinnamon? There's no cinnamon in that!- This takes me back in time.
0:02:42 > 0:02:45Hark, I hear the sound of hooves!
0:02:45 > 0:02:48Dick Turpin, I believe! HORSE WHINNIES
0:02:48 > 0:02:52What we're after is the iconic Somerset dish.
0:02:52 > 0:02:55We're very rich in agriculture.
0:02:55 > 0:03:01We've got great meat, great pork, great poultry here, good cheeses here. It's a rich land.
0:03:01 > 0:03:05- Apples...maybe with cider, that sort of thing, I think.- Right.
0:03:05 > 0:03:09- You love your food, don't you? - What's your favourite, then?- Apples!
0:03:09 > 0:03:12- Ooh, apples!- Apples! - There you go, you see!
0:03:12 > 0:03:16So we can't ignore apples! Cider sounds popular, too! What else is there?
0:03:16 > 0:03:18Lots of goats' cheeses.
0:03:18 > 0:03:22- Cheese.- Cheese?- Yeah, cheese. - You're the man!
0:03:22 > 0:03:25Cheese, and obviously the drink cider goes along with it!
0:03:28 > 0:03:33This is a Keen's Cheddar from Wincanton, so proper local cheddar made with great principles.
0:03:33 > 0:03:37They use all their own cows, they use proper cloth bounding,
0:03:37 > 0:03:41- and I was gonna open it for you guys here now, so...- Oh, really?
0:03:41 > 0:03:43So you can taste it when it's freshly open.
0:03:43 > 0:03:47- That's the best time.- Fantastic, yes!- Slide all the way through.
0:03:47 > 0:03:51- That's a skill, isn't it? Now this is the good bit!- Wow!
0:03:51 > 0:03:55- Oh, wow! Look at that!- Like a proper cheese, you've got a bit of blueing
0:03:55 > 0:03:59and the taste now it's opened... This is about 18 months old.
0:04:00 > 0:04:04- Oh!- Oh! - It's got a grain to it... Oh, wow!
0:04:04 > 0:04:09- Yes, it's all there!- The strong cheddars that you buy in the supermarket don't taste like that.
0:04:09 > 0:04:13That has no sense of bitterness or harshness.
0:04:13 > 0:04:18- That's left such a wonderful aroma in the mouth, hasn't it?- Yeah, it's...- It's still there!
0:04:18 > 0:04:19It goes on forever!
0:04:19 > 0:04:24Each day the cheese is different and you have to care for it and we've got, what, 180 cheeses here
0:04:24 > 0:04:27and each one you need to know when it's in its best form,
0:04:27 > 0:04:31when the cows are eating hay during the winter and it changes the taste of the cheese compared to the grass.
0:04:31 > 0:04:36- I've had some great cheddar before - never like that!- No! - That's the big cheese!
0:04:38 > 0:04:42We need to put all those suggestions together to make a great county dish
0:04:42 > 0:04:44and we think we've found a man who has the answer.
0:04:44 > 0:04:47- Probably ale pie or Somerset Chicken.- What? Somerset Chicken?
0:04:47 > 0:04:53- It's like a chicken breast with, like, cheese, onion, a bit of mustard seed.- Right!- Really good!
0:04:53 > 0:04:57- That's interesting. It's got a bit of cider in it as well?- Yeah.
0:04:57 > 0:05:01- It's got my Mojo going!- We haven't done chicken for a bit!- We haven't!
0:05:01 > 0:05:04Somerset Chicken could be the perfect dish to cook, you know.
0:05:04 > 0:05:07It combines all the ingredients the county is really famous for.
0:05:07 > 0:05:10The cheese has to be from the Cheddar Gorge.
0:05:10 > 0:05:12Our next stop is for cider.
0:05:15 > 0:05:17CHATTERING
0:05:19 > 0:05:24The West Croft Wassail follows an ancient tradition of blessing the apple trees for the coming season.
0:05:24 > 0:05:27We've heard the ceremony involves drinking lots of cider
0:05:27 > 0:05:31so tonight we've parked the bikes up and we're footloose and fancy-free!
0:05:31 > 0:05:33TRADITIONAL MUSIC PLAYS
0:05:34 > 0:05:39- You're not John, by any chance, are you?- Indeed I am! - Hee-hee, what a result!
0:05:39 > 0:05:44- How are you, John, nice to see you! - I've heard that your West Croft Cider is the best cider you can get.
0:05:44 > 0:05:47So they say, yeah. We've won a few prizes, a few awards.
0:05:47 > 0:05:52- Any chance of...?- Chance of a taster here, yes.- Thank you very much.
0:05:52 > 0:05:54Straight out the wood. That's the dry one.
0:05:54 > 0:05:56- Cheers. Your good health.- Cheers.
0:05:56 > 0:06:01- This is the smoothest cider I've ever tasted!- It is. It's wonderful! - There's no bite to it.
0:06:01 > 0:06:06Yes, we use bittersweet, which provides a high sugar and a smoothness and a quality.
0:06:06 > 0:06:09Why is Somerset so good for apples?
0:06:09 > 0:06:12We've got the best climate and the best soils.
0:06:12 > 0:06:17- Here and Hereford are probably the two best regions in the world for growing cider.- Sure.
0:06:17 > 0:06:20There's a good buzz. There's eccentricity.
0:06:20 > 0:06:23There is a buzz about wassailing night. You've seen the weather -
0:06:23 > 0:06:27it's 80 mile an hour winds, rain and still everyone turns out for it.
0:06:27 > 0:06:29- It's amazing!- What is wassailing?
0:06:29 > 0:06:32Wassailing, the trees have gone to sleep, it's the middle of winter
0:06:32 > 0:06:36and we need to wake them up so we put toast in the trees to attract the robins
0:06:36 > 0:06:42who are the incarnation of the good spirits, then we make a lot of noise to discourage the evil spirits.
0:06:42 > 0:06:44ALL: Yeah!
0:06:44 > 0:06:50Tonight, the traditional day for the wassail!
0:06:52 > 0:06:55That man's John. He's the Chief Druid.
0:06:55 > 0:07:00We've got something to celebrate here and we're gonna scare those evil spirits away!
0:07:00 > 0:07:02- Oh, we get to shout now, dude!- YEAH!
0:07:02 > 0:07:06- ..two, three... - CHEERING AND SHOUTING
0:07:19 > 0:07:21Thank you all for that,
0:07:21 > 0:07:28and what I'm now gonna do is ask some Morris Men if they'll sing us a traditional Somerset Wassail song.
0:07:28 > 0:07:30THEY SING A TRADITIONAL SONG
0:07:37 > 0:07:43Fantastic! Proper Old English rural country culture! Brilliant!
0:07:47 > 0:07:51We've got just enough cider left to use in our Somerset dish
0:07:51 > 0:07:56and we're cooking for a hungry crowd at Bath's Farmer's Market in the former Green Park Railway Station.
0:07:56 > 0:08:02We're making Somerset Chicken, a traditional dish which combines all the county's favourite exports.
0:08:02 > 0:08:08It's cheddar cheese-topped chicken breasts in a creamy sauce of onion, apple and mustard.
0:08:08 > 0:08:10Don't forget the cider!
0:08:10 > 0:08:16Somerset hospitality is remarkable on account of you produce lots of cider and lots of apples.
0:08:16 > 0:08:19Now, the thing is, we've been slightly tiddly since we got here!
0:08:19 > 0:08:21- Makes us chuckle a lot! - It does, doesn't it!
0:08:21 > 0:08:25We'll do an old-fashioned Somerset dish called Somerset Chicken
0:08:25 > 0:08:31and it puts together kind of what we think are some of the best flavours of Somerset. We have...
0:08:31 > 0:08:36- Cheese.- Proper cheddar cheese, the most famous in the world and...
0:08:36 > 0:08:41- Our new best friend, cider! - And...?- Apples!
0:08:41 > 0:08:46So Somerset Chicken is a recipe that comes from the Georgian times.
0:08:46 > 0:08:48It does. Put some oil in a pan, like that.
0:08:48 > 0:08:53A lovely supreme of Somerset free-range chicken.
0:08:53 > 0:08:56We're gonna sear and seal the chicken breasts, OK?
0:08:56 > 0:09:02It speeds up the cooking time and gives them a nice crust and a golden finish like an orchard in Autumn.
0:09:03 > 0:09:07- It doesn't take long, does it?- 30 seconds a side, something like that?
0:09:07 > 0:09:09I've just put some oil in that roasting tin.
0:09:09 > 0:09:15Our sauce for our Somerset Chicken is gonna be made in this pan as well so we don't lose any flavour at all.
0:09:15 > 0:09:18- Yeah. When you're cooking, you shouldn't waste anything.- No.
0:09:18 > 0:09:25I've been handling chicken so for the complainers at home, I will now wash my hands.
0:09:26 > 0:09:30I predict this will be one of those dishes people do again and again.
0:09:30 > 0:09:33That's the sort of colour you want on the skin, just nice and gentle.
0:09:33 > 0:09:38Just put this in a medium-hot oven for about 20-25 minutes to roast through.
0:09:38 > 0:09:44Now then, what I want to do is put a big knob of butter in this pan, like that.
0:09:44 > 0:09:48- Shall we have an onion race? - Ready, set, go.
0:09:51 > 0:09:54- Look at that, done! - You've only done one!
0:09:54 > 0:09:57I've already done the other one!
0:09:59 > 0:10:00Stop!
0:10:00 > 0:10:03Running out of steam?
0:10:03 > 0:10:07- Well, I thought I'd do it nicely, you know!- Mine's nice, but fast!
0:10:07 > 0:10:10So just to stop that butter burning, add a little bit of oil.
0:10:10 > 0:10:15Because you want these onions just to go transparent, not to colour.
0:10:15 > 0:10:19- There we go.- We need to keep that stirring, don't we?
0:10:19 > 0:10:21Couple of apples peeled and...
0:10:21 > 0:10:25- Yeah, I'll do... - Two or three?- Let's put two in.
0:10:25 > 0:10:28The variety of apples that you have in Somerset is remarkable.
0:10:28 > 0:10:30These are russets, aren't they?
0:10:30 > 0:10:34- I'm chopping some button mushrooms. - Do you have to use button mushrooms?
0:10:34 > 0:10:36No. It'd be nice with wild mushrooms.
0:10:36 > 0:10:39You know, like chanterelles or porcini would be fabulous.
0:10:39 > 0:10:43You could go posh, couldn't you? I think we're trying to keep it to proper Somerset.
0:10:43 > 0:10:49You know what, you can either get from your farm shop or what you could buy locally really easily.
0:10:49 > 0:10:53- You can't rush an onion! - No, you can't!
0:10:53 > 0:10:55What you're doing is, there's an acid in onions, isn't there?
0:10:55 > 0:10:58There's a harshness, and by doing this, you're getting rid of that.
0:10:58 > 0:11:01- I think they're there! - Right. So now this sauce,
0:11:01 > 0:11:05the runny bits are made from cider, stock and double cream
0:11:05 > 0:11:10so if we did it with that, it would be very runny so we're just gonna put some flour in.
0:11:10 > 0:11:12- Go on, then!- One...
0:11:13 > 0:11:17..two, three!
0:11:17 > 0:11:20- That will be nice, do you think? - Yeah, that will be lovely!
0:11:20 > 0:11:23It's going to be a stick-to-your-ribser, this!
0:11:23 > 0:11:30And what's good about doing it this way, you're absolutely guaranteed it's not gonna be lumpy!
0:11:30 > 0:11:32LAUGHTER
0:11:32 > 0:11:38- There's also tradition in this dish. A couple of teaspoons of wholegrain mustard.- That's lovely!
0:11:38 > 0:11:40- That's enough?- Yeah, absolutely!
0:11:40 > 0:11:43Do you reckon we should add the apples and the mushrooms now?
0:11:43 > 0:11:45Yeah!
0:11:45 > 0:11:52Come down here! Now for those of you that are at home and not here, get a bigger pan!
0:11:52 > 0:11:57So what we'll do now is just cook the flour out a little bit.
0:11:57 > 0:12:01If you don't, the sauce will taste floury, but because of this, it won't,
0:12:01 > 0:12:04and now the juices will sweat out the apples,
0:12:04 > 0:12:07the mushrooms will start to drop, then we can start building the yum-yum sauce.
0:12:07 > 0:12:11First off, some really good chicken stock.
0:12:12 > 0:12:15About 250ml.
0:12:15 > 0:12:18Next, it's the other icon of Somerset - cider.
0:12:18 > 0:12:21It doesn't come in a bottle, it comes in a plastic thing!
0:12:23 > 0:12:26- Just tastes good! - It does, it's brilliant!
0:12:26 > 0:12:31You know you cook with fine wines? This is the equivalent of cooking with a good Chablis.
0:12:31 > 0:12:32It is, absolutely!
0:12:35 > 0:12:36Look at that!
0:12:36 > 0:12:41Just put a bit of pepper in for seasoning. Have a taste of that.
0:12:43 > 0:12:48- Yes!- Ooh, that's lovely! Right, ready for the last two ingredients.
0:12:48 > 0:12:50- Excellent!- Some fresh sage.
0:12:50 > 0:12:54Now I'm putting that in near the end because I don't want it to cook too strong.
0:12:56 > 0:12:58Stir that in. Lovely.
0:12:58 > 0:13:02This is the consistency that you're after, before the cream goes in!
0:13:02 > 0:13:08Whoa! And this dish would work equally as well with pork. Pork chops would be fantastic!
0:13:08 > 0:13:10- Ooh, yeah!- Right, cream!
0:13:10 > 0:13:13Good Somerset cream.
0:13:15 > 0:13:18..And then just stir that through, nice and gentle.
0:13:18 > 0:13:22Cheddar cheese. It is one of the wonders of the world, isn't it!
0:13:22 > 0:13:24So you want copious amounts of this, grated.
0:13:24 > 0:13:27- Let's get the chicken out now. - All right.
0:13:28 > 0:13:31Oh, look at that!
0:13:31 > 0:13:35- Chicken breasts look lovely...- Just check it's cooked through. Perfect!
0:13:35 > 0:13:37Absolutely perfect!
0:13:37 > 0:13:42Now, that sauce goes over that roast chicken.
0:13:42 > 0:13:45This is a nice kind of Wednesday night supper, isn't it?
0:13:45 > 0:13:47- Ooh, it's brilliant! - You know, in front of the telly!
0:13:47 > 0:13:49The Hairy Bikers are just about to come on,
0:13:49 > 0:13:54so you make your Somerset Chicken, you sit down, cos you know it's gonna make you hungry,
0:13:54 > 0:13:59- but now you've got this, your armed for the night, aren't you? - Oh, look at that!- Yum-yum!
0:13:59 > 0:14:01I think that's enough, don't you? Lovely!
0:14:01 > 0:14:05We top with that fantastic grated cheddar.
0:14:05 > 0:14:10Go on, mate, shimmy that plate, shimmy that plate! Oh, lovely!
0:14:10 > 0:14:14Now we just stick that under the grill until the cheese goes golden and starts to bubble
0:14:14 > 0:14:16and hey presto, there's your dinner!
0:14:19 > 0:14:23Now then, time has passed in the land of telly...
0:14:23 > 0:14:28And hopefully, under the grill, bubbling will have taken place and golden-ness happened.
0:14:28 > 0:14:30- Shall we?- We shall!
0:14:30 > 0:14:32- Ooh!- Oh!
0:14:32 > 0:14:34Look at that! It's cheddary!
0:14:34 > 0:14:37- It's hot!- It will be, it's just come out of the oven!
0:14:37 > 0:14:43- The colours... - Oh, now look at that!
0:14:43 > 0:14:48Aw, hey, and just for decoration, Somerset Chicken!
0:14:48 > 0:14:50Ooh-aah!
0:14:52 > 0:14:55This traditional county recipe was really easy to make,
0:14:55 > 0:15:02- but what will the residents of the county think of our take on the dish?- Dish up and dig in!
0:15:02 > 0:15:03Good, eh?
0:15:07 > 0:15:09- I love it!- Good, that.
0:15:09 > 0:15:12- We're not gonna let you leave the county now.- What do you reckon?
0:15:12 > 0:15:15Absolutely delicious! You can really taste the flavours in there.
0:15:15 > 0:15:19Really nice, really rich. Fabulous. Absolutely love it!
0:15:19 > 0:15:22You like it. You've not said a thing since you got your finger in it!
0:15:22 > 0:15:25- Very, very nice! - Isn't that delicious, girls!
0:15:25 > 0:15:30- Very happy? - LAUGHTER - Look at that!
0:15:30 > 0:15:33They licked the bowls clean!
0:15:33 > 0:15:36Mmm, Somerset Chicken! We'll be making that one at home, then!
0:15:40 > 0:15:44As always, we're taking on one of the county's top chefs in their restaurant,
0:15:44 > 0:15:48using local ingredients to see who can best define the taste of the region.
0:15:48 > 0:15:54It would be up to local diners to decide whose dish best represents the true flavours of Somerset.
0:15:54 > 0:15:57Our opponent today is...
0:15:57 > 0:16:01Richard Guest, Head Chef of the Castle at Taunton.
0:16:01 > 0:16:04Now Gary Rhodes and Phil Vickery both made their names here.
0:16:04 > 0:16:07Richard believes that Somerset produce is best
0:16:07 > 0:16:11and sources most of his ingredients within a 15-mile radius of the restaurant.
0:16:11 > 0:16:15In the ten years I've been here, I learn something every year from the people that supply us.
0:16:15 > 0:16:20These are rural people. They grow vegetables for themselves, they farm for themselves as well as for money.
0:16:20 > 0:16:25These people understand food. It's warmer down here than it is in Scotland and the north of England
0:16:25 > 0:16:28so it gives them a more diverse approach to what they can grow
0:16:28 > 0:16:31and I think that puts us leaps and bounds above the rest of the UK.
0:16:31 > 0:16:33I want to cook British food,
0:16:33 > 0:16:37but I also want to make things that might be of French origin, but I want to use regional produce.
0:16:37 > 0:16:41In my mind, that makes it British, and it's a circular money thing -
0:16:41 > 0:16:44we're keeping people within the environment of The Castle in business.
0:16:44 > 0:16:50It's important customers don't think I'm a smart-arse who swaggers around the hotel with my name on my jacket.
0:16:50 > 0:16:56One of the important things I've instilled is we're humble and stay downstairs. We don't mingle!
0:16:56 > 0:17:00I'd hate to think that I took myself too seriously. You know, I'm a cook...
0:17:01 > 0:17:06To take on the Hairy Bikers, my taste of Somerset is a celebration of West Country Beef.
0:17:07 > 0:17:11- What are you cooking, Richard? - Beef, in all senses of the word.
0:17:11 > 0:17:16- We're gonna do Oxtail Pudding, braised oxtails there. We've got faggots...- Yeah?
0:17:16 > 0:17:21- Fillet steak to posh it up a bit. - Yeah.- And we're gonna cook a celebration of West Country Beef.
0:17:21 > 0:17:23- OH! Moo!- Moo!
0:17:23 > 0:17:27- I'm gonna put some plastic gloves on.- Last time I saw them was in Her Majesty's Customs in an airport!
0:17:27 > 0:17:31- I wasn't happy!- Did you get that bottle of Mescal through?
0:17:32 > 0:17:34Oxtail is one of my favourites.
0:17:34 > 0:17:38The meat itself was quite mature so we cook these for about three hours,
0:17:38 > 0:17:40but if it's a bit younger, it takes 4½ hours.
0:17:40 > 0:17:42It's just cooked in gravy, no wine.
0:17:42 > 0:17:46It's got a big bouquet garni in there, with bacon fat, bay leaves, rosemary, thyme,
0:17:46 > 0:17:50parsley stalks all wrapped together in a big lump of bacon, tied up.
0:17:50 > 0:17:52- You're not afraid of flavour? - No, not at all.
0:17:52 > 0:17:57We try and avoid too much wine because we're more about gravies here than we are about wine.
0:17:57 > 0:18:00Bit of jus in there. There's nothing unusual about the suet paste.
0:18:00 > 0:18:05It's half suet to flour, heaps of it, bit of chopped parsley, a bit of salt and water to bind
0:18:05 > 0:18:10and we stick one egg yolk in at the end, which is our preference, but we find it gives it a better crust.
0:18:10 > 0:18:16- Right.- It's great watching you fill these moulds using a rolling pin.- We have small aluminium moulds.
0:18:16 > 0:18:19Fill the puddings, put some jus in.
0:18:20 > 0:18:24So, stick it, mould it round the edge,
0:18:24 > 0:18:29then with your rolling pin, see how it's coming away from the edge of the dish, so it's not gonna stick.
0:18:29 > 0:18:33- It's perfect!- Look at that, man, hands of an angel! Look at that!
0:18:33 > 0:18:35Little prick in the top just to get the air out of it.
0:18:35 > 0:18:38If we don't get the air out there, it's gonna burst round the edges.
0:18:41 > 0:18:44Tin foil. Quite a lot. We don't want to get any steam in there.
0:18:44 > 0:18:47What we'll do next is the faggots.
0:18:47 > 0:18:52- In here I've pre-minced this because it wasn't pretty! - What have we got in there, Richard?
0:18:52 > 0:18:57Kidney, liver, lights, heart, a bit of pork shoulder to give it some body,
0:18:57 > 0:19:01some breadcrumbs and a bit of suet fat to add some more suet to it.
0:19:01 > 0:19:0215 minutes.
0:19:02 > 0:19:05- 15 mins?- Right, faggot mix.
0:19:05 > 0:19:11Lots of offal. Seasoning-wise, we've got onions that've been caramelised with some garlic as well,
0:19:11 > 0:19:13salt, black pepper and nutmeg.
0:19:13 > 0:19:17We try and not compress these too tightly when we wrap them in the cold webbing.
0:19:17 > 0:19:21- So what is sheep cling-film? - It's the bag that holds the intestines in.
0:19:21 > 0:19:25- It's then been bleached and brined, so it's cured, essentially.- Yes.
0:19:25 > 0:19:27That's a great, great tool in the kitchen, isn't it?
0:19:27 > 0:19:30But only one layer - other than that and it starts to get chewy.
0:19:32 > 0:19:35- Right, faggots going in the gravy. - Aah, look at this, man!
0:19:35 > 0:19:40- How long will you poach those for? - 12 minutes, then rest them in the juice for five minutes.
0:19:40 > 0:19:43Right, puree, mushroom puree, button mushrooms.
0:19:43 > 0:19:46These are cooked mushrooms. The firmer and harder, the better.
0:19:46 > 0:19:51- Yep.- The softer it is, the more of that it's gonna soak up. It's gonna make the puree greasy.
0:19:51 > 0:19:56- So what's that, Richard? - Just plain oil... Well, sunflower oil, to be fair.
0:19:58 > 0:20:01- As it's cooking, we're adding a little bit more oil at a time. - Right.
0:20:01 > 0:20:04If you put loads of oil, in you've no idea
0:20:04 > 0:20:07how much oil the mushroom can soak up. It's gonna get greasy.
0:20:07 > 0:20:11I haven't put any salt in yet. As soon as I do, I'm just gonna fill the pan with water
0:20:11 > 0:20:15then we'll reduce that water down until the mushrooms are almost cooked.
0:20:15 > 0:20:21- I remember that one! - Yeah? Cream in here.
0:20:21 > 0:20:26- The salt went in right at the last minute. See how these have puffed up?- Oh, yes, beautiful!
0:20:26 > 0:20:30- Going all dry and fluffy.- Yeah. - The cream's gotta come right down.
0:20:30 > 0:20:33it's gonna get a lot of motion as well, as it's going to be blended up.
0:20:33 > 0:20:36- It's four horsepower... - Is it?!- Yeah!
0:20:36 > 0:20:38I've got a smaller engine than that on my dinghy!
0:20:38 > 0:20:41- Put peppercorns in, it'll set them on fire!- Crikey!
0:20:41 > 0:20:44- I'll turn it on first. Are you ready for some noise, guys?- Yep!
0:20:44 > 0:20:48MACHINE WHIRRS RAPIDLY
0:20:51 > 0:20:54That's mushroom. We're gonna sear these.
0:20:54 > 0:20:58Fillet steak, decent heavy pan. You want that to hold its heat,
0:20:58 > 0:21:02not too much oil but again, those that will tell you to put the tiniest bit of oil in,
0:21:02 > 0:21:06it's never gonna caramelise. You've got to put some oil in the pan...
0:21:06 > 0:21:08A bit of salt. I'm not gonna put any pepper on this.
0:21:08 > 0:21:10I put pepper on after it's cooked.
0:21:10 > 0:21:15- I don't like to burn it, and a lot of peppermills just... - Now, you've put that salt side down,
0:21:15 > 0:21:20- haven't you?- Yes, yes, straightaway. You don't want to draw the moisture out.
0:21:20 > 0:21:22No more salt on that until we turn it.
0:21:22 > 0:21:28We're about good to go. A bit of salt. Just brown the sides.
0:21:28 > 0:21:32So what is your attitude when a customer comes in and wants a well-done fillet?
0:21:32 > 0:21:34It's their money, isn't it?
0:21:34 > 0:21:38They earned it, they worked hard for it, if they want it, they can have it well-done.
0:21:38 > 0:21:44It is upsetting, because it's just... It is upsetting! Right, blue, you see it's blue?
0:21:44 > 0:21:49- Yep.- I'm gonna pull that off and I wanna turn it and rest it so the juices stay in the pan
0:21:49 > 0:21:52- so I've got the juices to go in there.- Yeah.
0:21:52 > 0:21:53So we're constantly making gravy.
0:21:53 > 0:21:55Right, mushroom puree.
0:21:55 > 0:21:59Let's just get the rest of this out here. Looks good to go.
0:21:59 > 0:22:01Just before that goes, we'll add a tiny knob of butter.
0:22:01 > 0:22:05We've got some pomme puree, which is just basically
0:22:05 > 0:22:10- creamed-down Maris Pipers with a lot of butter and we've got some onions.- Onions?
0:22:10 > 0:22:15We candy them, but instead of just plain water, sugar and spices we use sherry vinegar in this.
0:22:15 > 0:22:17It adds a warmth to the flavour.
0:22:17 > 0:22:22We've got brown, yellow and black mustard seeds in there, a bit of cinnamon, a bit of star anise.
0:22:22 > 0:22:24The steak is resting nicely.
0:22:24 > 0:22:27Vegetables, we've got some young carrots.
0:22:27 > 0:22:30These have been boiled in the skin and just scraped, young turnips,
0:22:30 > 0:22:34- they've just been braised in butter and look at that.- It's still alive.
0:22:34 > 0:22:35This is very simple.
0:22:35 > 0:22:40I want a bit of cream and a big dollop of horseradish.
0:22:41 > 0:22:45Carrots, turnips, purple sprouting.
0:22:45 > 0:22:49We're just coating that. A bit of salt, touch of white pepper.
0:22:52 > 0:22:53They're good to go.
0:22:53 > 0:22:57I'll put those in a cooler pan and then we've got all that juice to go in there.
0:22:57 > 0:23:00- Now that's like us, we never waste any flavours.- Travesty, isn't it!
0:23:00 > 0:23:02Pass from one to the other.
0:23:02 > 0:23:04And just smash through a bit of parsley.
0:23:04 > 0:23:08Flat parsley I think is my favourite herb, whereas the curly parsley
0:23:08 > 0:23:10- you need to generally chop it in advance.- Yes.
0:23:10 > 0:23:14- It tends to lose its flavour.- Yeah. - Shall we plate up?
0:23:14 > 0:23:18Aah, look at the puddings on him! Ooh, look at how he's plating this up!
0:23:18 > 0:23:20I'd worry about the calories in this.
0:23:22 > 0:23:25Yeah, that's never a balanced meal this, is it?
0:23:25 > 0:23:26And now we've got the fillet.
0:23:26 > 0:23:32- Cut at a jaunty chefy angle! - That's a plate of food, isn't it!
0:23:32 > 0:23:36And popped on the side, a plump juicy faggot!
0:23:37 > 0:23:42And dropping off his faggot is a cascade of candied onions.
0:23:42 > 0:23:46A bit of jus. We'll serve the sauce apart so it doesn't skin over.
0:23:48 > 0:23:52All that in a gravy boat, creamed potato and side dishes on the side.
0:23:52 > 0:23:55That's your take on Somerset cuisine then, yeah?
0:23:55 > 0:23:58- Yeah!- Somerset on a plate!
0:24:01 > 0:24:04- Right. It looks...- Fantastic! - It looks fantastic!
0:24:04 > 0:24:06- Should I? - Yeah. That is perfect.
0:24:06 > 0:24:11- Somerset Beef, bring it on! - That is just amazing with the...
0:24:11 > 0:24:13- Mushroom puree.- The mushroom puree and the beef.
0:24:13 > 0:24:17Horseradish mixes in nicely with the beef and the mushrooms.
0:24:17 > 0:24:19Do you think it's too generous?
0:24:19 > 0:24:22- Personally, this is our type of food, isn't it?- Yep.
0:24:22 > 0:24:25- So, it's hard to be objective, because it's brilliant!- Yeah.
0:24:25 > 0:24:29However, we know what we've got to do. Quality, not quantity!
0:24:29 > 0:24:34But it's the locals who will decide whose dish is best in a blind tasting coming up.
0:24:34 > 0:24:37Richard's three ways with Somerset beef was fantastic
0:24:37 > 0:24:41but to take him on, we found one of the county's best-kept secrets.
0:24:41 > 0:24:48We've heard that Tony and Jane Corpe are breeding water buffalo, right here in Somerset!
0:24:50 > 0:24:52I've never cooked a buffalo before!
0:24:52 > 0:24:56- Me neither! - It's not all apples and cider!
0:24:56 > 0:24:58No. It's west-country water buffalo!
0:24:58 > 0:25:00An electric fence keeps them in.
0:25:00 > 0:25:04- Are we switched off? - Do you wanna go over or under, or?
0:25:04 > 0:25:08Over. Tony, have you ever had a stampede?
0:25:08 > 0:25:12Not quite! It's something a bit different for Somerset!
0:25:12 > 0:25:15And yet because of all the Westerns we watch, they're so familiar!
0:25:15 > 0:25:19They always stay in a bunch and they've got lovely eyes.
0:25:19 > 0:25:23They have, they have! Do you treat them the same as beef, or is it...?
0:25:23 > 0:25:27- Very similar.- Right, and what's the meat like?- It's much tenderer than ordinary beef.
0:25:27 > 0:25:31- Oh, that's a good thing! - And it's 40% lower in cholesterol than beef.
0:25:31 > 0:25:32It's lower than chicken.
0:25:32 > 0:25:36- Wow!- Wow! - What made you go for water buffalo?
0:25:36 > 0:25:40Well, I bought them with the intention of milking them to make mozzarella cheese.
0:25:40 > 0:25:45- Yes?- Because I've been a dairy farmer all my life, up until about 13 years ago.
0:25:45 > 0:25:51We bought 22 and a bull and we've reared them up and gone from there and now we've got just about 200.
0:25:52 > 0:25:56- Would you like to come in and meet Barry a minute?- Yes!- And see some of the meat!
0:25:56 > 0:26:00Wow, look at that! Is the fat similar to beef?
0:26:00 > 0:26:04Yes, but it's very white, not like ordinary beef which is very yellow.
0:26:04 > 0:26:07- How long do you hang the meat for? - Three weeks.
0:26:07 > 0:26:09You cut them exactly the same as ordinary beef.
0:26:09 > 0:26:14Silverside there, your rump runs through there and the sirloin runs through there
0:26:14 > 0:26:17and they don't produce so much meat as ordinary beef.
0:26:17 > 0:26:20- Oh, right.- They are a unique animal.- Yep.
0:26:20 > 0:26:21It's cutting like butter!
0:26:21 > 0:26:24- Buffalo fillet, all trimmed, ready for use.- Excellent!
0:26:24 > 0:26:27What we ought to do is take you indoors and let you try some!
0:26:27 > 0:26:30You're talking our language now!
0:26:30 > 0:26:33- This is Jane, my wife. - Hello, I'm Dave. Pleased to meet you.
0:26:33 > 0:26:35- Hello Jane, I'm Si.- How are you?
0:26:35 > 0:26:38Here's some fillet they would like you to cook.
0:26:38 > 0:26:41We're buffalo virgins... never cooked a buffalo before!
0:26:41 > 0:26:46Right, see what we can do. My way of cooking it is I just oil it both sides with olive oil
0:26:46 > 0:26:50and then salt and pepper it into a really hot pan, both sides very quick.
0:26:51 > 0:26:55- Do you reckon two minutes each side, Jane?- That's what I do.
0:26:55 > 0:26:57- Right. I can smell it already! - Yeah you can.
0:27:00 > 0:27:01Two minutes.
0:27:03 > 0:27:06Mmm.
0:27:06 > 0:27:08- I think that's ready now. - Bang on!- Bang on?
0:27:08 > 0:27:10- OK.- OK, take it off and let it rest.
0:27:11 > 0:27:14The anticipation is killing me!
0:27:17 > 0:27:22- Yeah, that's lovely!- Oh! - But that's really quite rare.
0:27:22 > 0:27:25- You get the best out of the fillet. - I think so.
0:27:25 > 0:27:27- We need to eat more. - Yeah, all right.
0:27:27 > 0:27:28Go on!
0:27:28 > 0:27:31# Oh, give me a home Where the buffaloes roam. #
0:27:31 > 0:27:33Voice like crystal!
0:27:33 > 0:27:34Breaks anything!
0:27:34 > 0:27:36LAUGHTER
0:27:37 > 0:27:42Jane's cooking has really whetted my appetite. Let's cook a water buffalo fillet with a marrowbone crust...
0:27:42 > 0:27:47Brilliant... But we need to serve it with some home-grown county veg.
0:27:47 > 0:27:50Time to pay a visit to market gardener, John Rowswell.
0:27:50 > 0:27:53Supplying some of the UK's top chefs,
0:27:53 > 0:27:56John grows around sixty varieties of veg, including beetroot...
0:27:56 > 0:27:59a traditional Somerset speciality.
0:27:59 > 0:28:02Last year we planted these wonderful globe artichokes.
0:28:02 > 0:28:03And that's these?
0:28:03 > 0:28:06Yeah. We've looked after them all summer.
0:28:06 > 0:28:08We're gonna be producing hundreds of them.
0:28:08 > 0:28:11This is some of the finest soil you'll ever find.
0:28:11 > 0:28:15It's a really sandy loam, you can't grow without some manure.
0:28:15 > 0:28:20You've got to keep adding something to it and then it will grow anything.
0:28:20 > 0:28:22The trouble is, it's growing loads of rabbits.
0:28:22 > 0:28:27We were going out ferreting. We've had the first ferreted rabbits baked in cider in stock
0:28:27 > 0:28:31with onions, some of our golden beetroot, pink, absolutely gorgeous.
0:28:31 > 0:28:35- Aah, beetroot we're interested in. - We are.- There's no shortage!
0:28:35 > 0:28:40These rows here go on for about three miles and we're gonna pull a few now to show you the beetroot.
0:28:40 > 0:28:43We've got a lovely pink root.
0:28:43 > 0:28:46- Look at them!- What type of beetroot are these, John?
0:28:46 > 0:28:51They're an Italian variety.
0:28:51 > 0:28:55- They're a beautiful colour inside. - Wow! It's like aurora borealis!
0:28:55 > 0:28:59Listen, man, it's all tie-dye round in Somerset and Glastonbury...
0:28:59 > 0:29:01even the beetroot are tie-dyed, dude, it's great!
0:29:01 > 0:29:04Yeah, absolutely, they're psychedelic, literally!
0:29:04 > 0:29:07So, John, that's a candy beetroot?
0:29:07 > 0:29:09- Yes. Let's go and see the golden. - That would be great!
0:29:09 > 0:29:14- There's a world of beetroot I didn't know existed!- Brilliant!
0:29:14 > 0:29:18Well, these are the golden beetroot. This is the Burpee's Golden.
0:29:18 > 0:29:20This one here... the germination is poor.
0:29:20 > 0:29:26You're putting in one for the rook, one for the crow, one to rot and one to grow, so you put in enough seeds
0:29:26 > 0:29:32so that the crow's got one, one rots, and one grows and then at the end of the day you've got enough.
0:29:32 > 0:29:33Let's look inside.
0:29:33 > 0:29:36- Right, there we go.- Wow! - Now that is a real golden.
0:29:36 > 0:29:41Wouldn't it be great to get the different beetroots and put the colours together,
0:29:41 > 0:29:45because they complement each other in flavour, but visually - the colours!
0:29:45 > 0:29:51- It's got great flavour.- Yes. - We grow everything slow. This was put in in May, you know.
0:29:51 > 0:29:54- We've got to take some.- Oh-aye! I want to have a look at the rest...
0:29:54 > 0:29:56Do you want to take some home?
0:29:56 > 0:29:59- Yeah, can we?- Yeah, definitely! - Yeah, come on, mate!
0:30:04 > 0:30:09- Wow!- Here we go. It's the garlic I've grown. I've grown banana shallots.
0:30:09 > 0:30:13- John, what do you reckon is the best garlic for roasting? - That's the Albigensian.
0:30:13 > 0:30:14Subtle flavour.
0:30:14 > 0:30:17Let's take a couple of heads of this.
0:30:17 > 0:30:20This is called the Somerset Cockerel Leg Shallot.
0:30:20 > 0:30:23- It's purple all the way through. - Look at that!
0:30:23 > 0:30:25- I've bred this on the farm. - Beautiful!
0:30:25 > 0:30:30- This is a Detroit. That's a gorgeous beetroot...- Look at the quality.
0:30:30 > 0:30:33- There's a lot of love gone into it. - Yes, we've put in about 18 hours a day.
0:30:33 > 0:30:36We're thinking about it when we're in bed! Come on over.
0:30:36 > 0:30:39Pamela's been cooking. She's being at it all day.
0:30:39 > 0:30:41She's taken four or five hours to cook this.
0:30:41 > 0:30:47- Wow!- It's all local produce. We've got this local lamb roasted with banana shallots, garlic...
0:30:47 > 0:30:51- John, John!- Roasted potatoes... - Stop talking about... I'm dying to get in!
0:30:51 > 0:30:53We've got some lovely carrots there.
0:30:53 > 0:30:58- We've got a garlic each because we want you to try the garlic, absolutely.- This is food!
0:30:58 > 0:31:00Absolutely! Look how it's roasted up.
0:31:00 > 0:31:02If you pass me the soup. Oh, dear!
0:31:02 > 0:31:04We've got soup left as well! Great!
0:31:04 > 0:31:07Let me show you that soup. Look at these carrots.
0:31:07 > 0:31:11- Aye, I'll be all right.- Dinner lady... That was like a dinner.
0:31:11 > 0:31:16We've got to give thanks to the pagan god over here, in amongst this greenery, the Green Man.
0:31:16 > 0:31:19He's like a pagan god that was before Christianity.
0:31:19 > 0:31:22- He's looking after you because this is superb.- Thank you.
0:31:22 > 0:31:24It's fantastic. Well done!
0:31:24 > 0:31:28- Well, it's not bad! - This is just bloody great!
0:31:31 > 0:31:36We've realised we've got to up the ante, cooking against you, so you know we're way out west.
0:31:36 > 0:31:40Well, we've gone way, way out west to like the Wild West.
0:31:40 > 0:31:43We're doing buffalo, water buffalo, which is farmed in Somerset
0:31:43 > 0:31:46and we've got the most incredible beetroot!
0:31:46 > 0:31:52It will be up to local diners to decide whose dish best represents the true flavours of Somerset.
0:31:52 > 0:31:55- We have to get the beetroot on. - Let's get them on. I've got the pans ready.
0:31:55 > 0:32:03- Three golden, three Bolivar. - Three Detroit.- Detroit! Whoa, candy beetroot.
0:32:03 > 0:32:04Now, they're good.
0:32:04 > 0:32:07- It's good that, though. - Right, I'll get them on.
0:32:07 > 0:32:09Thank you very much.
0:32:09 > 0:32:14We're putting the same variety of beetroot together in the same pot.
0:32:14 > 0:32:18We want to keep the integrity of the colours all the way through the dish.
0:32:18 > 0:32:20How long do you reckon?
0:32:20 > 0:32:22I would say the small ones about 20 minutes,
0:32:22 > 0:32:24the larger ones about 40.
0:32:24 > 0:32:29Now, lovely buffalo fillet. You know those lovely barrelled pieces of fillet?
0:32:29 > 0:32:31Well, we're gonna show you how to do that.
0:32:31 > 0:32:35Put your fillet, like that, and then you roll it, really tightly, as tight as you can get it.
0:32:35 > 0:32:39You kind of want to force the meat into like a sausage shape, isn't it?
0:32:39 > 0:32:41- Yeah, it is.- Which is good for presentation.
0:32:41 > 0:32:43Do you remember the old tournedos rossini?
0:32:43 > 0:32:46- Yeah.- It's kind of like that, but buffalo rossini!
0:32:46 > 0:32:50- Stick that little piece of gorgeousness in the fridge.- Right.
0:32:50 > 0:32:54Another little trick is making like a little marrowbone crust to go on it.
0:32:54 > 0:32:56Is it wildebeest marrow or is it beef marrow?
0:32:56 > 0:32:58This is Somerset beefy marrow.
0:32:58 > 0:32:59That's just been roasted in an oven?
0:32:59 > 0:33:07Yeah, yeah. Whoo hoo hoo! That's plenty... And to that marrow, just put a handful of breadcrumbs.
0:33:07 > 0:33:13Just mash that marrow into the breadcrumbs, chop some parsley into that, melted butter.
0:33:13 > 0:33:16This is gonna be the juiciest buffalo.
0:33:16 > 0:33:18We'll just pour that onto some greaseproof.
0:33:19 > 0:33:25Spread it out, chill this down in the fridge so it goes solid.
0:33:25 > 0:33:28We're gonna serve the buffalo with a confit of garlic.
0:33:28 > 0:33:31- We're gonna confit it in butter. - Aah, that's good garlic!
0:33:31 > 0:33:34A bit of salt on the top, a bit of pepper, not too much.
0:33:34 > 0:33:38- It's gonna lose its strength when it's roasted. - We'll stick it in the oven.
0:33:38 > 0:33:40Pull that out, stick that in there.
0:33:40 > 0:33:44- We'll have to keep an eye on that, won't we?- Yep. Let's give it ten, because it's a good oven, that!
0:33:44 > 0:33:48- Yeah, ten...fifteen.- If you do the potato, I'll crack on with the beetroot.
0:33:48 > 0:33:54I want three perfectly-formed fondant potatoes! This could be messy!
0:33:54 > 0:33:58- It's likely!
0:33:58 > 0:34:03- Go on, go on! There you are, look at that!- Look at that! Lovely!
0:34:03 > 0:34:07- I'm just gonna carve the edge off. - Just to stop the edges burning?- Yep.
0:34:07 > 0:34:10- Now all I've got to do is make three identical ones! - Go on, mate, you can do it!
0:34:10 > 0:34:13- Mind your fingers, mate!- Right,
0:34:13 > 0:34:17I'm just gonna nip a couple of those mushrooms off.
0:34:19 > 0:34:24Now, the fondant potatoes will take about half an hour, and you know we're bad for butter,
0:34:24 > 0:34:27well this one is absolutely ridiculous! Butter!
0:34:27 > 0:34:31Get that going! I want it really kind of quite bubbly, but I don't want to burn it.
0:34:31 > 0:34:36I'll put these in now, I think. I just wanna do these and leave them until they're golden.
0:34:36 > 0:34:40He's blubbing like Kate Winslet getting an Oscar! Look at that!
0:34:40 > 0:34:44Now with a bit of luck, these are golden. Oh, yes!
0:34:44 > 0:34:47Same colour as the butter! Same colour as the butter!
0:34:47 > 0:34:51Now, here comes the interesting bit. Add in the chicken stock.
0:34:53 > 0:34:55Do you know why you're doing that?
0:34:55 > 0:34:59Cools it down, creates steam, which finishes cooking it, and then when the stock's gone,
0:34:59 > 0:35:02the butter re-clarifies and re-colours it.
0:35:02 > 0:35:07- I think that's enough. - Mr Myers!- Have some seasoning.
0:35:07 > 0:35:12- Can I borrow your white pepper? - Not that one. - This one?- That's coriander!
0:35:12 > 0:35:16- You're a very nice man!- Well, you could have nobbled us there, dude!
0:35:16 > 0:35:19We'll just cover that, leave it to bubble away for about half an hour.
0:35:20 > 0:35:25- Look, if we'd taken the skins off these, they would have bled.- That's the golden beetroot, isn't it?
0:35:25 > 0:35:30- Yeah. I always forget the name of these. B-B-B...- Bolivar.- Bolivar!
0:35:30 > 0:35:34- First off, the golden beetroot. Look at that!- Oh, yes!
0:35:39 > 0:35:43We're gonna dress it in some lemon juice, some sugar and some salt.
0:35:43 > 0:35:47- This one is...?- Detroit, whoa!
0:35:47 > 0:35:53Mr King, I must say these are cooked perfectly. This is the raspberry ripple of the beetroot world.
0:35:53 > 0:35:56Onto my last one, which is the Bolivar.
0:35:56 > 0:36:02We're kind of ready, aren't we, to put this together and create culinary magic? Right, then.
0:36:02 > 0:36:05- All right there, dude? - I'm bearing up.- Are you? Good lad.
0:36:05 > 0:36:10- OK, there we are, it's been in the fridge for about an hour.- It's formed!
0:36:10 > 0:36:14It has! We need to bring the meat up to room temperature before we cook it.
0:36:14 > 0:36:19If you don't, the meat's shocked into submission in the pan, so I'm gonna make three golden croutons.
0:36:19 > 0:36:25This is buffalo fat, and what we're gonna do is we're gonna cook these fantastic buffalo steaks in the fat.
0:36:25 > 0:36:31You don't waste any flavours! The road to a golden crouton is butter, and a bit of oil.
0:36:31 > 0:36:35- Look how that fat is rendering out, and we don't want much more than that.- No.
0:36:35 > 0:36:39Lovely flavour, though, eh?
0:36:39 > 0:36:43Plunge the bread discs into the butter and the oil, and cook until golden,
0:36:43 > 0:36:47and it's the butter that will give you a golden crouton instead of fried bread.
0:36:47 > 0:36:52So we're just gonna cut through that, nice and gently. Look at that!
0:36:52 > 0:36:56- It's almost got that, you know, like, ostrich? - It's not as tough as ostrich.
0:36:56 > 0:37:00It really is a soft eat. When I salt them, the same as Richard did with his...
0:37:00 > 0:37:04- And then we put them.... Listen to that! - SIZZLING
0:37:04 > 0:37:10- just on there.- Now, these are done, Si.- OK, mate.- So I'm gonna take them off.- Right.
0:37:10 > 0:37:15Season both ends, just like that. Look at that, perfect!
0:37:15 > 0:37:18Another thirty seconds, that's it, take it off, rest it.
0:37:18 > 0:37:22The butter, marrow and parsley is all set into this kind of cake,
0:37:22 > 0:37:27- so we can cut lovely roundels. - Right, so what we're gonna do
0:37:27 > 0:37:30is just sit these on the top here. We're gonna stick them in the oven,
0:37:30 > 0:37:34170 degrees, four minutes, no longer.
0:37:34 > 0:37:38The traditional Rossini has a slice of foie gras, but we haven't,
0:37:38 > 0:37:43we've just ordinary, good, Somerset duck's liver, and so I'm going to use Si's dirty pan,
0:37:43 > 0:37:47with the flavour of the buffalo, and just sear the liver for 45 seconds each side.
0:37:47 > 0:37:55While Dave is doing that, in other pan, a little bit of oil, just let those mushrooms glow.
0:37:55 > 0:37:58These are caramelising nicely. Oh!
0:37:58 > 0:38:03- I think that's done, mate. - Yep, let's take them off, mate, and let them rest.
0:38:03 > 0:38:06Finish them with a little truffle oil. Leave them aside, just to sit.
0:38:06 > 0:38:09This is the traditional sauce for the Rossini.
0:38:09 > 0:38:15It's Madeira, splash of port and some brandy, but we're using wonderful Somerset cider brandy.
0:38:15 > 0:38:22While Dave's deglazing the pan with that Madeira, I'm just refreshing these pieces of beetroot.
0:38:22 > 0:38:28Just about a dessertspoon of port, about the same of the cider brandy. To that,
0:38:28 > 0:38:30some wonderful demi-glace.
0:38:30 > 0:38:35That's beef stock that's been reduced by half, so it's like a supercharged beef stock.
0:38:35 > 0:38:38- Now, we'll let that cook down. - Is the beef ready?
0:38:38 > 0:38:41Wait now! BLEEPING
0:38:41 > 0:38:44- That's that bleeper! We're on time. - Do you want a sieve?
0:38:44 > 0:38:48- Yes, please, chef.- That will just rest beautifully now.
0:38:48 > 0:38:49You've got to taste this!
0:38:49 > 0:38:53Oh, hellfire, that's lovely! It needs seasoning.
0:38:53 > 0:38:57- Some salt in there. - That will do us.- Yeah.
0:38:57 > 0:39:02I'm gonna sieve this, cos we don't want any kecky bits in.
0:39:02 > 0:39:09- I'm just gonna knap that sauce with a little bit of butter.- Look at that little bunch of gorgeousness!
0:39:09 > 0:39:12- Just gonna pop that out. - Right, shall we start?
0:39:15 > 0:39:17Jumping Jehoshaphat, they're hot!
0:39:17 > 0:39:20- They will be!- The crouton.
0:39:21 > 0:39:27Look at that! Any resting juices, they're gonna soak into the crouton, and that's a good thing.
0:39:27 > 0:39:31That can go back into the sauce.
0:39:32 > 0:39:35A bit of butter over the top. No?
0:39:37 > 0:39:38Well, that's perfect!
0:39:38 > 0:39:43- Why don't we just dress it like that? - Yep, and serve it that side up.
0:39:43 > 0:39:46This is very "restauranty", if I can use that term!
0:39:46 > 0:39:51Richard, we knew we were up against you! One, two, three little mushies.
0:39:52 > 0:39:54I'm with you, I can see what you want.
0:39:54 > 0:39:56Beetroot, just down there, dark there.
0:39:56 > 0:39:58You beauty!
0:39:58 > 0:40:03Golden...and the candy... Right, I'll start doing the sauce.
0:40:09 > 0:40:12- There we have it.- That's it! Done!
0:40:12 > 0:40:16Our Somerset Treat. Water buffalo with a marrowbone crust...
0:40:16 > 0:40:21Local fondant potato and fantastic Somerset Beetroot...
0:40:21 > 0:40:26With a crouton piece of seared duck liver, a few wild mushrooms, a bit of truffle, and a confit of garlic.
0:40:26 > 0:40:29Come on! Yes!
0:40:31 > 0:40:34- That's lovely!- Yeah? - And the bone marrow is lovely!
0:40:34 > 0:40:41My brain... My brain couldn't work out how you were gonna serve dressed beetroot with the steak.
0:40:41 > 0:40:43But it's a bit like having a tomato on the side.
0:40:43 > 0:40:46Yeah, that's what we wanted, something like that.
0:40:46 > 0:40:49It gives you a foil for the meat. I am a bit worried, actually!
0:40:49 > 0:40:53Truth be told, I don't wanna be insulting, but I thought you were going to bring
0:40:53 > 0:40:58a steak and turn it into an Asian affair. But that's really smart.
0:40:58 > 0:41:02Smart it might be, but is it enough to beat Richard?
0:41:02 > 0:41:07The diners here will taste both dishes, but without any idea of who cooked which.
0:41:07 > 0:41:12First up is Richard's Celebration of West Country Beef.
0:41:12 > 0:41:15It looked fantastic. The gravy smelled fantastic.
0:41:15 > 0:41:20The faggot was beautifully made, because that is not easy to do.
0:41:20 > 0:41:23I found the suet was quite heavy, quite claggy in the mouth.
0:41:23 > 0:41:25The fillet steak was delicious.
0:41:25 > 0:41:28The mushroom, I don't know what that is but I really like it.
0:41:28 > 0:41:32I think it's a great dish coming from Somerset, as you see all the cattle
0:41:32 > 0:41:36when you're in the countryside, and to have all the components of the cattle in one dish
0:41:36 > 0:41:40- is really interesting.- They loved it... no surprises there!
0:41:40 > 0:41:45Next is our Water Buffalo with the Marrowbone Crust and a Beetroot Rainbow.
0:41:45 > 0:41:49The buffalo - I can't believe how delicious that was!
0:41:49 > 0:41:51The beetroot worked. I loved the appearance of it,
0:41:51 > 0:41:54but it didn't go with the water buffalo.
0:41:54 > 0:41:58I actually liked the beetroot. I liked the variation between the four pieces.
0:41:58 > 0:42:02The tiny mushrooms and the herb crust was gorgeous.
0:42:02 > 0:42:07The skill level putting a dish like this on the table demonstrates it's astonishingly high.
0:42:07 > 0:42:11- Oh, hello, how are you? - APPLAUSE
0:42:11 > 0:42:15Well, thank you so much for having us in your county.
0:42:15 > 0:42:19We've had a great time. Wassailing on Saturday night nearly killed us!
0:42:19 > 0:42:24- You're not wrong!- I'm still recovering!- I have to say, your hospitality here is second to none,
0:42:24 > 0:42:29and on that note, we'd just like to say a big, big thank you to Richard,
0:42:29 > 0:42:34- because his hospitality here has been absolutely brilliant. - Thank you.- Now, then.
0:42:34 > 0:42:39- Now!- Could you please raise your hands for the beef dish, please?
0:42:40 > 0:42:44So for the beef, that's three. Could you raise your hands for the water buffalo?
0:42:44 > 0:42:47And for the water buffalo, that's six.
0:42:48 > 0:42:54- Loser!- Aah!- Fantastic! - The water buffalo was ours!
0:42:56 > 0:43:00I liked Richard's dish as I preferred his use of the vegetables.
0:43:00 > 0:43:03I did like your dish, and the beetroot was fabulous, and it was a really torn vote.
0:43:03 > 0:43:06It's fair to say that you've had two great-tasting...
0:43:06 > 0:43:12The thing is to have to judge between them because actually it was a pleasure to taste them both...
0:43:12 > 0:43:15- a real, real foodie pleasure! - Richard,
0:43:15 > 0:43:20- next time I'm gonna come so I can stay and have a wonderful meal here. - Thank you very much.
0:43:20 > 0:43:23Richard was a great competitor,
0:43:23 > 0:43:26but that amazing buffalo really gave us the advantage!
0:43:26 > 0:43:29Somerset has so much to offer us here.
0:43:29 > 0:43:32We'll definitely be back, but maybe next time,
0:43:32 > 0:43:35I'm gonna go a bit easier on the cider! Oo-aar!
0:43:46 > 0:43:49Subtitles by Red Bee Media Ltd
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