0:00:02 > 0:00:06We're on the road to find regional recipes to rev up your appetite.
0:00:06 > 0:00:12- We're riding county to county to discover, cook and enjoy the best of British.- Come on!- Wahey!
0:00:25 > 0:00:28We're here to find the true taste of North Yorkshire.
0:00:41 > 0:00:44Wow, look at this, man!
0:00:44 > 0:00:46We're on top of the world.
0:00:46 > 0:00:49North Yorkshire!
0:00:49 > 0:00:55- The biggest county in the United Kingdom.- There's got to be fantastic food here that we can look at.
0:00:55 > 0:00:58It's massive. It's home to two national parks.
0:00:58 > 0:01:03- And a fantastic coastline for fish. - And we've got all the moors for great game.
0:01:03 > 0:01:07- Let's dive in.- I canna wait to get stuck into it, eh?
0:01:10 > 0:01:14'To find the true flavours of North Yorkshire, we head to the coast
0:01:14 > 0:01:18'to cook up a county favourite that's become world-famous.
0:01:18 > 0:01:24- 'We try our hands at sausage-making and some of us were better at it than others.'- Oh, man!
0:01:24 > 0:01:29'There's an early start to catch the freshest fish the county can offer.
0:01:29 > 0:01:35'And representing North Yorkshire in the cook-off is Andrew Pern. Will we be able to beat him?'
0:01:38 > 0:01:43'The historic town of Richmond is home to the oldest castle walls in Britain.
0:01:43 > 0:01:49'It should be a great place to discover some traditional county foods.'
0:01:49 > 0:01:56This is it, Kingy. This is our chance to find out what really is the traditional dish of this county.
0:01:56 > 0:02:02- What would you say is the ultimate Yorkshire dish?- Yorkshire pudding's got to be involved for a start.
0:02:02 > 0:02:09- Roast beef and Yorkshire pudding. - There's Yorkshire curd cakes. And the best products in the world.
0:02:09 > 0:02:13Give us something traditional and Yorkshire.
0:02:13 > 0:02:19- We've got a Yorkshire curd tart. I'll warm it lightly and serve it with cream. Is that OK?- Oh, heaven!
0:02:19 > 0:02:23- What's in this? - There's Yorkshire curd.- Yes.
0:02:23 > 0:02:28Butter, eggs, spices, currants and a little drop of brandy.
0:02:28 > 0:02:31- Hmm! That's gorgeous.- Good.
0:02:31 > 0:02:35What's your favourite traditional Yorkshire food?
0:02:35 > 0:02:40Roast beef, Yorkshire puddings, gravy, mash and vegetables.
0:02:40 > 0:02:44Wow! You know, people love Yorkshire pudding.
0:02:44 > 0:02:50- Does your mum make good Yorkshire puddings?- Erm... - No, she buys them out of a packet!
0:02:50 > 0:02:53- Does she?- Yes.- Agh!- No!
0:02:53 > 0:02:55Shamed, shamed.
0:02:55 > 0:02:58You are so in the doop, you, dude!
0:02:58 > 0:03:01- This is a proper butcher's, isn't it?- That's lovely.
0:03:01 > 0:03:06- It's great British food.- Yorkshire pudding, give us a tip.- Hot fat.
0:03:06 > 0:03:12Just make sure there's no lumps in your Yorkshire pudding. Let it stand. Make sure the oven and fat are hot.
0:03:12 > 0:03:15Good eggs, good eggs.
0:03:15 > 0:03:19Beat it like a galloping horse. The sound is like a galloping horse.
0:03:19 > 0:03:26- Yes.- The wife has a machine to do it, so it doesn't sound like a galloping horse.
0:03:26 > 0:03:30Well, dude, you can see why they've built a castle here.
0:03:30 > 0:03:35- It's fantastic.- We're on a mission. - One thing we've learnt from the people of Richmond
0:03:35 > 0:03:41- is they love Yorkshire pudding. - Without a doubt.- It would be nice to do something different with it.
0:03:48 > 0:03:53'We need something special to accompany the Yorkshire puddings.
0:03:53 > 0:03:59'We're off down the A66 to Mainsgill Farm, home to some unusual livestock and exclusive local produce.'
0:03:59 > 0:04:01What's that?
0:04:01 > 0:04:07- I've heard of diversification in English farming, but a Yorkshireman doing camels?- Good grief!
0:04:07 > 0:04:12- He'll do anything to turn a quid, you know.- A Yorkshireman?- Aye.
0:04:12 > 0:04:17'Andrew Henshaw and his wife Marie have been running the farm for ten years
0:04:17 > 0:04:24'and offer everything from their own cured meats to locally produced cheeses and vegetables.'
0:04:24 > 0:04:30This looks like a proper Hairy Bikers' kind of place. You've got fantastic veg, great grub.
0:04:30 > 0:04:35- But there's a camel over there. - That's Kevin. Come and have a look at him.- All right.
0:04:35 > 0:04:41- Come on.- Good God, it's like The Desert Song!- I tell you, we've got everything round here.
0:04:42 > 0:04:45Hello, Kev. Do you spit?
0:04:45 > 0:04:47LAUGHTER
0:04:47 > 0:04:50- Oh, man!- Oh, Kev!- You've upset him.
0:04:50 > 0:04:53That was a corker, that one!
0:04:53 > 0:04:57- I hate animals! - LAUGHTER
0:04:57 > 0:05:03- We're looking for something to fill our Yorkshire puddings with. It's not Kevin.- No.- What have you got?
0:05:03 > 0:05:09- Black Porkies.- What?- Black Porkies. Never heard of them?- I've heard whispers.- Come and have a look.
0:05:09 > 0:05:15'Black Porkies are a North Yorkshire delicacy. They're sausages with an extra special ingredient.'
0:05:15 > 0:05:21- Andrew, reveal all. What's in a Black Porkie? - Well, it's the black pudding.
0:05:21 > 0:05:27- It's a two-stage sausage. First, make the black pudding. - So this is what?- Dried pig's blood.
0:05:27 > 0:05:30- Is there oatmeal in there? - Oatmeal and barley.
0:05:30 > 0:05:35We're gonna put the breadcrumbs in first. Now we're gonna put chopped onions in.
0:05:35 > 0:05:39- The secret stuff now. - Give us a sniff.
0:05:39 > 0:05:41Oh, I've got it!
0:05:41 > 0:05:47- Lovely.- This is a very old recipe from this part of Yorkshire. This is the last ingredient going in.- Milk?
0:05:47 > 0:05:53- Milk.- That's wacky, putting milk in black pudding?- It gives it its creamy taste.- Ah!
0:05:53 > 0:05:59- A lot of people put water in. - Is that a peculiarly Yorkshire way of making black pudding?- Yes.
0:05:59 > 0:06:04- With milk?- Yes. - And that'll rehydrate the blood. - Yes, it makes it all moist again.
0:06:04 > 0:06:08So when we bake it off, you've got a moist black pudding.
0:06:08 > 0:06:15- You bake your black pudding?- We bake it, we don't steam it.- Interesting. - This is the Yorkshire way.
0:06:15 > 0:06:19- Go on there, Barry. - All hand-made, you see.- Yeah.
0:06:19 > 0:06:25We fill the tray up with the black pudding that Barry's been mixing. It's now ready to enter the oven.
0:06:25 > 0:06:30- How long do you bake it for? - Two and a quarter hours. - That's how to make black pudding.
0:06:30 > 0:06:34- Can we go and make some Black Porkies?- Let's go and make some.
0:06:34 > 0:06:40'Andrew's Black Porkies are made with pork shoulder put through the mincer twice,
0:06:40 > 0:06:45'so it's nice and smooth, ready to be mixed with the black pudding and other ingredients.'
0:06:45 > 0:06:50- The basic ingredients for our Black Porkies is pinhead rusk. - That'll bind it.
0:06:50 > 0:06:55Our secret ingredient is our seasoning. Mix it up...
0:06:55 > 0:06:57- Black pudding.- Oh, look at this!
0:06:57 > 0:07:00Mix it in.
0:07:00 > 0:07:04- We'll transfer this back to the mixer.- Right.
0:07:08 > 0:07:15- This is the fun bit now. - What we've got here is a natural hog casing, an intestine.
0:07:15 > 0:07:20- This is gonna be messy, isn't it? - This is a lot of sausage.
0:07:20 > 0:07:26- Just wait for the pressure to come out. You'll feel it coming down the nozzle. And we're away.- Crumbs!
0:07:26 > 0:07:29Black Porkies by the mile!
0:07:30 > 0:07:35And that's it. All you need to do is link them up.
0:07:37 > 0:07:41- Proper strings of bangers. - And that's all there is to it.
0:07:41 > 0:07:44- Who's first?- Go on, Dave.
0:07:45 > 0:07:49Keep hold of the skin, get the tension and just feed it...
0:07:49 > 0:07:52Blimey, look at that!
0:07:52 > 0:07:54He-he-hey!
0:07:56 > 0:07:59- Hey! - LAUGHTER
0:07:59 > 0:08:05Now, what it is is... We've got half-pound Black Porkies on here.
0:08:05 > 0:08:10The thing is, I'm from Cumbria, so it's a Cumberland sausage.
0:08:10 > 0:08:14- Come on, now I've paved the way, Mr King...- Stand back.
0:08:15 > 0:08:18LAUGHTER
0:08:19 > 0:08:22We'll do that again. Hold on. Oh, man!
0:08:22 > 0:08:25This is a disaster.
0:08:25 > 0:08:28To try and link this, you turn it up there
0:08:28 > 0:08:31and it looks like a poodle dump.
0:08:37 > 0:08:43'We took some of Andrew's Black Porkies and we're off to cook in the true home of the British seaside.'
0:08:43 > 0:08:46Scarborough, Britain's oldest seaside town!
0:08:46 > 0:08:51Fish and chips and rock and fairgrounds. The seaside makes me feel alive!
0:08:51 > 0:08:56- I can go donkey trekking.- Don't be ridiculous. We'd need a shire horse!
0:08:56 > 0:09:02'There's already a crowd enjoying Scarborough's sea air and we've got a treat for them.
0:09:02 > 0:09:06'Yorkshire puddings, Black Porkies and proper beef and onion gravy.'
0:09:06 > 0:09:10- Isn't it great? They've taken us to the seaside again.- Scarborough!
0:09:10 > 0:09:15- It's like Blackpool, but the other side.- Yeah.- Isn't it?
0:09:15 > 0:09:20- We've got one of your fine products which is the Black Porkie. We've got to garnish it.- Yes.
0:09:20 > 0:09:24It's Yorkshire, so we've got to do a Yorkshire pudding.
0:09:24 > 0:09:28My mother made the best Yorkshire pudding, God rest her soul!
0:09:28 > 0:09:35- The other element comes courtesy of Kingy's mother.- Beer and onion gravy with a local beer - Black Sheep.
0:09:35 > 0:09:41And what looks like the contents of Fred Flintstone's garage! That will become gravy.
0:09:41 > 0:09:46First off, we've got to get the Yorkshire pudding. It's the first thing I ever cooked.
0:09:46 > 0:09:52I must have been about seven. Indeed, in this tin. This is my mother's Yorkshire pudding tin.
0:09:52 > 0:09:57This is history. She told me that during the war, when she got this tin,
0:09:57 > 0:10:03when the Luftwaffe were coming over Barrow-in-Furness, she'd hide under the stairs with it on her head.
0:10:03 > 0:10:10She developed a way that a seven-year-old could, in a foolproof fashion, build a Yorkshire pudding.
0:10:10 > 0:10:16Step one in the perfect Yorkshire pudding is you must have red-hot fat in your tin.
0:10:16 > 0:10:21My mother would use lard, dripping or oil. This is goose fat because we're a bit posh.
0:10:21 > 0:10:27We put that in the top of the oven. It must be hot. When the mixture hits the tin, it must sizzle.
0:10:27 > 0:10:30The sizzle starts the rise.
0:10:31 > 0:10:37You get a tablespoon. You put that in four times. Get as much flour on the spoon as you can.
0:10:37 > 0:10:40And that's your flour. One...
0:10:40 > 0:10:43Two... Three...
0:10:44 > 0:10:46Four.
0:10:46 > 0:10:49To that, half a teaspoon of salt,
0:10:49 > 0:10:51and into that, two eggs.
0:10:51 > 0:10:56- Oh, yeah.- Just give the eggs a bit of a doofa-dooba.
0:10:57 > 0:11:01Mix that beaten egg into the flour. We just put that into a paste.
0:11:01 > 0:11:05Just add milk now till it goes like single cream.
0:11:05 > 0:11:10Don't worry about the lumps. There's no measuring required. That's still too thick.
0:11:10 > 0:11:14- That's not single cream, is it? - Oh, no.
0:11:14 > 0:11:16Put a bit more in.
0:11:16 > 0:11:21My mother used to say, "Just whisk it as much as you can tolerate it!"
0:11:21 > 0:11:25Now, that, I would say, is like single cream.
0:11:25 > 0:11:30Just leave that for about 40 minutes. That's the Yorkshire pudding mixture.
0:11:30 > 0:11:34Now then, gravy. The secret of all good gravy is good meat juices.
0:11:34 > 0:11:39The secret of all good meat juices is good bones. This is a marrow bone.
0:11:39 > 0:11:44It's a wet bone. What I mean by "wet" is it's got a bit of meat on it.
0:11:44 > 0:11:47You add some carrot, some celery and an onion.
0:11:47 > 0:11:49And then...
0:11:49 > 0:11:52Remember it's hot!
0:11:53 > 0:11:57That's what it comes out like after about 20 minutes, half an hour.
0:11:57 > 0:12:00Then you put it into a stock pot.
0:12:00 > 0:12:03There's so much flavour in that, isn't there?
0:12:03 > 0:12:08Then we're gonna deglaze the bottom of this pan with about half a bottle of beer.
0:12:08 > 0:12:15This is some Yorkshire pudding mixture we made earlier on. We're gonna put that in the red-hot tin.
0:12:15 > 0:12:18Oh, that's hot!
0:12:18 > 0:12:20Watch this sizzle.
0:12:25 > 0:12:31- Mega!- As you see, that makes just enough for that said Yorkshire pudding dish.
0:12:31 > 0:12:36- Ohh!- It's a delicate operation, Yorkshire puddings, you know.
0:12:36 > 0:12:38Don't open the oven door!
0:12:38 > 0:12:42Now, we've deglazed that pan like that
0:12:42 > 0:12:46and you get all of those lovely juices off and you add them.
0:12:46 > 0:12:49Then we're just gonna put some water on.
0:12:49 > 0:12:52Like that.
0:12:52 > 0:12:57Just to cover the bones. We're gonna add tomato puree.
0:12:57 > 0:13:00We're gonna add some peppercorns. About 12.
0:13:00 > 0:13:04A couple of bay leaves in. We want to put a clove of garlic in.
0:13:05 > 0:13:11Like that. Don't worry. Just whack it in. And I'm gonna do a bit of a bouquet garni.
0:13:11 > 0:13:15So we've got some thyme and we've got some parsley here as well.
0:13:15 > 0:13:20A little bit of salt. Put a top on that and leave it for two and a half hours.
0:13:20 > 0:13:23Then you strain it and it comes out like that.
0:13:23 > 0:13:29- Look at that. Lovely beef stock. - You'll get the bones for nothing from the butcher's.
0:13:29 > 0:13:32They're happy to give them away. Food for free!
0:13:32 > 0:13:35I'll just goose-fat up my tray, same as the big pudding.
0:13:35 > 0:13:41We're doing little puddings - a bit of fat, then I stick it in the oven to get it nice and hot.
0:13:43 > 0:13:47Beef fat. The butcher will give you this for nothing. Food for free! Suet.
0:13:47 > 0:13:53We're just gonna cut these into strips. We want to render the fat down.
0:13:53 > 0:13:56Then, you see, we're going to cook our onions.
0:13:56 > 0:14:02These have been roasted for ten minutes in the oven, so it's quicker to fry off.
0:14:02 > 0:14:06OK, that's enough fat leeched out. It's just starting to render off.
0:14:06 > 0:14:10It's changing colour slightly and shrivelling up.
0:14:10 > 0:14:12Then just add a little bit of oil.
0:14:12 > 0:14:16We're gonna saute those onions off, just so they go translucent.
0:14:16 > 0:14:20A good way to accelerate the process is to put a bit of salt in.
0:14:20 > 0:14:24Add a bit of pepper and we just let that go.
0:14:24 > 0:14:27- I've got to be quick.- Look at that!
0:14:27 > 0:14:32Right, get the little 'uns in. The little 'uns will only take 10 or 15 minutes.
0:14:32 > 0:14:36Now we're just gonna add some more beer in there.
0:14:36 > 0:14:41And then we're just gonna start to ladle in that beef stock.
0:14:41 > 0:14:44- Are you ready?- Yes.
0:14:48 > 0:14:54Take a bit of flour, then you put a little bit of water to make a paste, you see?
0:14:54 > 0:14:57That's bubbling away nicely now. We've got that going.
0:14:57 > 0:15:02Then we add it and all this is doing is just thickening the gravy,
0:15:02 > 0:15:05but it's flour and water, so you'll need to cook it out.
0:15:05 > 0:15:11So, a bit of the final flourish here. I've got some redcurrant jelly. That'll do us.
0:15:11 > 0:15:17- Shall we get them out now? - Get them out.- Are we ready? - As ready as we'll ever be.
0:15:17 > 0:15:21- APPLAUSE - That's a Yorkshire pudding!
0:15:22 > 0:15:25- This is all its children. - It's a big family!
0:15:27 > 0:15:33- They're mega, aren't they? - Look at this. Something that Desperate Dan'd die for, innit?
0:15:33 > 0:15:35Gravy. Ohh!
0:15:37 > 0:15:41Here we have it - our homage to North Yorkshire.
0:15:41 > 0:15:45Yorkshire pudding, Black Porkies and proper gravy.
0:15:45 > 0:15:46CHEERING
0:15:47 > 0:15:51'Making Yorkshire pudding in Yorkshire is pretty scary.
0:15:51 > 0:15:55'Time to see what the local experts make of our efforts.'
0:16:00 > 0:16:03Don't drip it on your baby!
0:16:03 > 0:16:07- What do you think, fellas? - It's better than my mum's.
0:16:09 > 0:16:14- Nearly as good as mine. Not quite there, but...- Have you got any tips?
0:16:14 > 0:16:18I leave mine in the oven a bit longer than what you do.
0:16:18 > 0:16:24- These are fantastic sausages. - They're good, aren't they?- I'd recommend those.- I'd recommend those!
0:16:24 > 0:16:26They're lovely.
0:16:26 > 0:16:29- Better than mine?- That'll do for me.
0:16:29 > 0:16:34'Our Yorkshire puddings, Black Porkies and gravy seem to go down a treat,
0:16:34 > 0:16:38'but our biggest challenge is just around the corner.
0:16:38 > 0:16:41'We take on one of the county's top chefs using local ingredients
0:16:41 > 0:16:45'to see who can best define the taste of the region.
0:16:45 > 0:16:50'It will be up to local diners to decide whose dish best represents North Yorkshire.
0:16:50 > 0:16:53'Our opponent is...Andrew Pern.
0:16:53 > 0:16:56'Head Chef of The Star Inn, Harome.
0:16:56 > 0:17:02'Andrew and his wife Jackie turned The Star into one of the first pubs to be awarded a Michelin star.'
0:17:02 > 0:17:07The food that we serve is like me. I was born and bred around the area.
0:17:07 > 0:17:11I put on the menu what I like to eat, using local Northern produce.
0:17:11 > 0:17:15Things like ginger parkin we do with rhubarb ripple ice cream.
0:17:15 > 0:17:21You can come in for a pint and a bag of crisps or for a pan-fried foie gras or sea bass.
0:17:21 > 0:17:29One of the main things we use is game like the grouse, partridge, pheasant, roe deer, fallow deer, woodcock.
0:17:29 > 0:17:32It's on our doorstep. It's shot to order sometimes!
0:17:32 > 0:17:37People are coming from the cities to taste a bit of the countryside.
0:17:37 > 0:17:43We've got a nice network going with the smaller suppliers, be they professional or amateur.
0:17:43 > 0:17:49Jo Campbell brings down brilliant vegetables like rainbow chard, beetroot, curly kale, shallots.
0:17:49 > 0:17:55It's like a harvest festival every day. They can turn up with honeycombs or wild mushrooms.
0:17:55 > 0:18:01The postman brought in two bags of mushrooms. One guy brought truffles. Didn't have a clue what they were.
0:18:01 > 0:18:06I swapped him with 20 pounds of pork sausage. He was over the moon and so was I!
0:18:06 > 0:18:09I'm very proud to be a Yorkshireman.
0:18:09 > 0:18:15We've got a brilliant pantry on our doorstep - the Vale of York, the Moors, the North Sea.
0:18:15 > 0:18:20It makes my life very easy and it's a privilege to work with the suppliers that we have.
0:18:20 > 0:18:26'To take us on, Andrew's taste of North Yorkshire is an assiette of Harome-reared duck,
0:18:26 > 0:18:30'served with a traditional Yorkshire sauce.'
0:18:36 > 0:18:39- HORN TOOTS How are you doing?- Wahey!
0:18:39 > 0:18:44- Get run over! Are you all right? - Nice to see you. It's a bonnie spot you've got here.
0:18:44 > 0:18:50- Shall we do a bit of cooking? - Yeah. Would you mind?- No problem. Bit of Yorkshire hospitality!
0:18:50 > 0:18:52Mind your heads!
0:18:52 > 0:18:58Andrew Pern, star chef of The Star Inn. What have you got that really represents North Yorkshire?
0:18:58 > 0:19:04Harome-reared duck. We're gonna partner that with a traditional Yorkshire sauce.
0:19:04 > 0:19:10- We'll break the duck down and do an assiette of duck.- He's off with the Michelin star thing already!
0:19:10 > 0:19:14- We've only been here two minutes! - That's the challenge.
0:19:14 > 0:19:20We'll break it down to six components of duck. We'll put some mash with it and you're gonna help me.
0:19:20 > 0:19:24The lovely duck here is from Loose Birds, a guy based in the village.
0:19:24 > 0:19:28- That's a fantastic-looking duck. - Look at the colour, the yellow.
0:19:28 > 0:19:35- It's had a nice life.- Anybody that comes up with a name like Loose Birds is all right with us!
0:19:35 > 0:19:41Some people are a bit disappointed when they turn up though! Ulterior motives, I think.
0:19:41 > 0:19:46- So, if one of you can do some spuds...- About four big 'uns? - Four big 'uns, yeah.
0:19:46 > 0:19:52Add a bit of ballast to the dish. If you can pick me some of this lovely curly kale...
0:19:52 > 0:19:56- Look at this! Do you want it picked and shredded?- Yeah, please.
0:19:56 > 0:20:02- I've got to say it is of the highest quality.- I picked that about half an hour ago.- Really?- Yeah.
0:20:02 > 0:20:06It's fresher than Kylie, that. Absolutely on the money.
0:20:06 > 0:20:12While you're doing that, I'll break down the duck. We'll take the legs off here, pull the bone out,
0:20:12 > 0:20:14dislocate his little leg.
0:20:14 > 0:20:19It's great, your restaurant. It has a Michelin star, it's fine dining.
0:20:19 > 0:20:26- But you've still got that ethos of really good Yorkshire food.- We're a pub first and foremost as well.
0:20:26 > 0:20:31You've got to fill Northern stomachs. There's not many fusions and foams here.
0:20:31 > 0:20:35- You're not a squirting foam man, are you?- No.
0:20:35 > 0:20:38We're going down the breast bone, taking the breast out.
0:20:38 > 0:20:43We're not leaving any meat on the bone. Waste not, want not. You know what we're like.
0:20:43 > 0:20:48- Are they your duck sausages? - Yeah, we own a butcher's as well.
0:20:48 > 0:20:51You're taking over the world, aren't you?
0:20:51 > 0:20:55- We've got the lovely breasts here, as I say.- That's fantastic.
0:20:55 > 0:20:58That is good meat, isn't it?
0:20:58 > 0:21:02The duck is traditionally quite fatty, so we'll trim some of this.
0:21:02 > 0:21:08You want some fattiness cos that's why it tastes nice. There's the two breasts here. I'll score these.
0:21:08 > 0:21:11We'll get these into the pan.
0:21:11 > 0:21:14We'll cook those pink, skin side down, nice and crispy.
0:21:14 > 0:21:19It'll release some of the fat, so it's not too fatty on the plate.
0:21:19 > 0:21:22The duck legs take a lot more cooking.
0:21:22 > 0:21:24Chef, this is shredded and done.
0:21:24 > 0:21:28For the orange, I've got a bit here, but I need a few extra portions.
0:21:28 > 0:21:33You've got to be very finicky. Can you see how skinny these bits are here?
0:21:35 > 0:21:39- This is hard.- Has he got a zester? - No.- Why don't you use the zester?
0:21:39 > 0:21:45- I can't. He hasn't given us one. - Delia Smith uses a zester.- I don't want any white on there.- Right.
0:21:45 > 0:21:49- No pith.- I'm not taking the pith out of this orange.
0:21:49 > 0:21:54The sausages go into the same pan as the duck breasts. Duck meat bound with pork.
0:21:54 > 0:22:00They've got a bit of orange and juniper in there. They can tick over in the oven.
0:22:00 > 0:22:05We've coloured off the duck legs here. They're a bit tougher and need more cooking.
0:22:05 > 0:22:12We do them the night before. They call it confit, so it's a slow cook, it cooks in its own fat.
0:22:12 > 0:22:16- Nice and gentle.- It's great cos you can keep it for weeks in the fridge.
0:22:16 > 0:22:21That's what it is. It's a preserve. "Confiture" is jam, so it's a preservative.
0:22:21 > 0:22:27But because it takes so long, I've got some already in the oven that we put in through the night.
0:22:27 > 0:22:31I'll put these in. They can tick over and I'll pull the other ones out.
0:22:31 > 0:22:37Let's have a look at this orange. We are making Yorkshire sauce here, not marmalade.
0:22:37 > 0:22:43- There's nothing the matter with that.- This is finer than a dragonfly's knitting.
0:22:43 > 0:22:45We're gonna do the sauce. In we go.
0:22:46 > 0:22:51- That's port wine?- Yeah. Have a swig later if you want to.- I may need it.
0:22:51 > 0:22:56- A bit of redcurrant jelly. ..When you've won?- Yeah. - Celebrating?- Yeah.- We'll see.
0:22:56 > 0:23:01We've got the orange zest going into here. Slightly lumpy, some bits.
0:23:01 > 0:23:07- I didn't cut it. I just peeled it. It was, you know...- Here...! - Any port in a storm. Shut up!
0:23:07 > 0:23:10So that's just ticking over.
0:23:10 > 0:23:16- Do you want this mashing, Chef? - I do, but not lumpy mash. It's got to be smooth, Michelin-star mash.
0:23:16 > 0:23:21- Have you seen a masher?- There's a masher there behind you. The mouli?
0:23:21 > 0:23:26Lewis, give him a hand with that. Show these amateurs. Go on.
0:23:26 > 0:23:30- Are we gonna mash taters or wear it? - LAUGHTER
0:23:30 > 0:23:35- What's the crack with this?- Potatoes into there, back over your pan.
0:23:35 > 0:23:37I want one of them. They're good.
0:23:37 > 0:23:40All I'm saying is "organ grinder"!
0:23:41 > 0:23:44- You're meant to be on my side. - I know. I am.
0:23:44 > 0:23:48While you two are messing about, I'm doing the serious business.
0:23:48 > 0:23:54- I've got the port in here, redcurrant jelly.- Right. - We've got some nice duck stock here.
0:23:54 > 0:23:59- That'll put hairs on your chest as well as your chin! - You could strip paint with that!
0:23:59 > 0:24:05- The cream and butter go into your mash.- Are you happy for me to season it to my taste?- Yeah.
0:24:05 > 0:24:10I've taken the confit duck legs out of the oven. Now we just trim them up a bit.
0:24:11 > 0:24:17So we've got the thigh and the drumstick, OK? Nice and tender, lovely, flaky meat there.
0:24:17 > 0:24:21This mash is smoother than an estate agent's brogues!
0:24:21 > 0:24:25- Drop the curly kale into the mash. - Raw? You're not gonna blanch it?
0:24:25 > 0:24:31No, if you blanch it, you're diluting the flavours. The heat of the potato will cook the kale.
0:24:31 > 0:24:37- Oh! Oh!- I bet he's got a machine for this. He's taking the mickey.- Yeah, he is.
0:24:37 > 0:24:41- Would you like to taste? - Thank you very much, sir.
0:24:42 > 0:24:45Lovely. Delicious. Load that into there.
0:24:45 > 0:24:49- Yeah.- Can you manage that? Make sure it doesn't come out the bottom.
0:24:49 > 0:24:55We've got a nice, hot pan here. I've got some lovely duck livers. Lightly fry them.
0:24:55 > 0:24:57Only for a minute each side.
0:25:01 > 0:25:08- These lovely duck eggs are going in here.- Do you put vinegar in the water when you poach the eggs?- I do.
0:25:08 > 0:25:14A dash of white wine vinegar. See how the white is coming around it? Poach these eggs for three or four minutes.
0:25:14 > 0:25:18- So they'll be nice and runny in the middle. Are you listening?- I am.
0:25:18 > 0:25:22I didn't realise it'd take two of you to do your mash.
0:25:23 > 0:25:27OK, so livers here, then all the bits for the duck plate.
0:25:27 > 0:25:32- The eggs come out.- Oh, man!- Nice and soft. We'll trim them up a bit.
0:25:32 > 0:25:36- Let's have a go at the breasts, as they say.- Look at that.
0:25:36 > 0:25:41Spot-on, that. OK, so we're gonna plate the dish up now.
0:25:43 > 0:25:47And the idea is then we go around building up the plate.
0:25:47 > 0:25:50We've got the thigh, the duck sausage,
0:25:50 > 0:25:54we've got the duck liver, then the poached egg.
0:25:55 > 0:26:00- And a bit of the breast in the middle, OK?- Hold on.
0:26:00 > 0:26:05- What's up now?- You've got six on that one and seven on that one.
0:26:05 > 0:26:07Symmetry, symmetry!
0:26:07 > 0:26:10- That can't be true.- It's true.
0:26:10 > 0:26:14- One, two, three, four, five, six... - BLEEP- It is.- Yes!
0:26:16 > 0:26:21- Then over we go with the old sauce. See the orange zest in there?- Yeah.
0:26:21 > 0:26:24Nice, deep flavours in the stock.
0:26:24 > 0:26:29- Looks nice with the star anise.- Bit of flavour, bit of spice as well.
0:26:29 > 0:26:31OK, finishing touch.
0:26:31 > 0:26:36How about that then? Three plates of the Harome-reared duck.
0:26:38 > 0:26:41Livers - you can always tell a good bird by its liver.
0:26:41 > 0:26:44I don't know. Look at this skin!
0:26:47 > 0:26:49Oh, God!
0:26:49 > 0:26:55That confit's to die for. The skin's crispy. It's just beautiful.
0:26:55 > 0:26:59That duck liver is as fine as I've tasted. Absolutely brilliant.
0:26:59 > 0:27:03Great combinations of flavours, lovely gloss to the sauce.
0:27:03 > 0:27:07Oh, look at that. Now, there's a duck egg!
0:27:07 > 0:27:14The trouble we're gonna have, it's about the timing, the cooking. Everything is perfectly cooked.
0:27:14 > 0:27:16Or as my father would say,
0:27:16 > 0:27:19"Aye, passable."
0:27:22 > 0:27:26'But the locals will decide whose dish is best in a blind tasting.
0:27:26 > 0:27:33'Andrew's duck was so fantastic, we had to find out what gave it such a distinctive flavour.
0:27:33 > 0:27:37'Paul and Janet Tanning started Loose Birds 13 years ago.
0:27:37 > 0:27:43'They're based in Andrew's village, so this produce couldn't get any more local for The Star Inn.'
0:27:43 > 0:27:46I think this must be it, dude.
0:27:46 > 0:27:51'All the birds are free-range and have the run of 23 acres of land.'
0:27:51 > 0:27:54- Ah, so these are all your loose birds!- They are.
0:27:54 > 0:27:59- These are what Andrew wants and loves?- Basically, they're Andrew's ducks.
0:27:59 > 0:28:03- He'll use nearly all these ducks. - What breed of duck are these?
0:28:03 > 0:28:06These are Aylesbury/Peking cross ducks.
0:28:06 > 0:28:09They're a normal commercial duck.
0:28:09 > 0:28:14I just rear them a little bit differently to what the intensive chaps do,
0:28:14 > 0:28:19so that's why we get a better flavour, a better duck really.
0:28:19 > 0:28:24- Let the duck do what it wants to do.- What's it like being a Michelin-star duck?
0:28:24 > 0:28:29- I don't think they know a lot about it!- They look very healthy and very happy.
0:28:29 > 0:28:35We try to make sure all our birds are outside for half of their lives, if not more.
0:28:35 > 0:28:39This level of freedom, what does that do to the taste, Paul?
0:28:39 > 0:28:43They're not forced. They're allowed to grow naturally.
0:28:43 > 0:28:48And also look at all the grass, there's sting nettles, thistles. They're eating all that.
0:28:48 > 0:28:52They get vitamins and minerals. They wouldn't get that in a shed.
0:28:56 > 0:28:59- What else have you got on your farm, Paul?- Mainly chickens.
0:28:59 > 0:29:06I rear about 200 chickens a week to sell to local delicatessens and local butchers.
0:29:06 > 0:29:11And a few select restaurants who I think are good enough to cook my stuff.
0:29:11 > 0:29:16That's a proper producer that takes care where his stuff's going.
0:29:16 > 0:29:21You follow your heart sometimes and I'm very lucky in Yorkshire to be able to do what I want.
0:29:21 > 0:29:27I love these animals. I love these ducks. And I just love producing absolutely fantastic food.
0:29:27 > 0:29:30Let's see if we can pull some loose birds.
0:29:30 > 0:29:33Come on!
0:29:33 > 0:29:35Stuffing! Paxo!
0:29:35 > 0:29:38Sausage, peas...
0:29:40 > 0:29:43They're not easy, these birds, are they?
0:29:45 > 0:29:50'Having seen the quality of Andrew's duck, we need some fantastic produce to compete.
0:29:50 > 0:29:54'North Yorkshire is well known for its coastal offerings
0:29:54 > 0:29:58'and where better to head than Whitby Fish Market?
0:29:58 > 0:30:02'But for really fresh fish, you've got to get up early.'
0:30:02 > 0:30:08I can't look, I can't see anything. What unearthly time of the world is this?
0:30:08 > 0:30:13It's six o'clock, but it's lovely. We need fresh fish to take on a Michelin-star chef.
0:30:13 > 0:30:18- This is the gig.- I know. I dreamt last night I filleted him!
0:30:18 > 0:30:20Right, fish market, we're off.
0:30:20 > 0:30:22Charge!
0:30:28 > 0:30:32- Very, very quiet. - There's a lot of empty boxes.
0:30:34 > 0:30:36How about in here?
0:30:37 > 0:30:41It's empty. There's nothing. There's squat-all!
0:30:43 > 0:30:47- Have you got any fish in? - No, there's nowt in today.- Nowt?
0:30:47 > 0:30:53- What do you mean?- It's been bad weather, so...- It's lovely out there, man. Look at it!
0:30:53 > 0:30:57- It's flat calm. If you've nowt on the quay, where do we go?- The pub.
0:30:57 > 0:31:00- LAUGHTER - Smashing(!)
0:31:10 > 0:31:14- There's a boat. Come on. - That's a big 'un.
0:31:14 > 0:31:17- That means fish. - Come on! Excellent.
0:31:21 > 0:31:26- So have you got owt on, Skipper? - I've got some langoustine.- Have you?
0:31:26 > 0:31:30- Can you sell us a few? - I'll give you a few, yeah.- Top man!
0:31:31 > 0:31:35Thanks, gents. I've never been on a trawler before.
0:31:36 > 0:31:38Wow!
0:31:40 > 0:31:44- Oh, look at that!- Magic! - Oh, brilliant!
0:31:44 > 0:31:47What a result! Look at this!
0:31:47 > 0:31:50It's like a box of Quality Street.
0:31:50 > 0:31:55It's better. It's like finding a box full of all the purple ones at once.
0:31:56 > 0:31:59- Thank you, thank you.- Thank you.
0:31:59 > 0:32:04'The langoustines look so tasty, but we want more local fish for our plate.
0:32:04 > 0:32:07'John at The Whitby Catch has just the thing.'
0:32:07 > 0:32:10- I'll show you what we've got. - What a lovely fish shop!
0:32:10 > 0:32:14- Is most of your fish local, John? - It is.
0:32:14 > 0:32:20- Virtually everything.- When you're buying fish, there's a simple way of making sure that it's fresh.
0:32:20 > 0:32:26- If the eyes are bright, it is. - If you lift the gills, they're nice and red.
0:32:26 > 0:32:30- Yeah.- That is 100% proof it is fresh fish.
0:32:30 > 0:32:36We need to get some of your finest. We're up against a Michelin-starred chef.
0:32:36 > 0:32:41- What do you reckon, John? - I would think certainly... - I've got my eye on something.
0:32:41 > 0:32:45The turbot looks very nice and that would be the ideal fish for him.
0:32:45 > 0:32:52- Let's go for the turbot.- As regards filleting, you lads are the cooks, you'll want it filleting for you?
0:32:52 > 0:32:55- Steady on!- We can handle that.
0:32:55 > 0:32:59Shall we have a little test then and see how good you are?
0:32:59 > 0:33:02Take your knives, go!
0:33:02 > 0:33:08- One.- Myers has got one off already. - That's cheating, that. Speed isn't the essence.
0:33:08 > 0:33:14- Dave's got two fillets off. - We'll see what his are like compared to mine.- Right, OK.
0:33:15 > 0:33:18Look at those bobby-dazzlers!
0:33:18 > 0:33:23This is Dave's fish. There's more meat on that than there is...
0:33:23 > 0:33:27- And this is John's fish. - He's left nothing for the cat!
0:33:28 > 0:33:35- I think the competition goes to The Catch. And your whelks are very nice as well.- You're quite welcome.
0:33:37 > 0:33:40- Right!- Right!- We've had your duck. - Game on.
0:33:40 > 0:33:47We're doing Whitby turbot on a bed of braised leeks with langoustines and we're doing a Sandefjord sauce.
0:33:47 > 0:33:53'Local diners will decide whose dish best represents the true flavours of North Yorkshire.'
0:33:53 > 0:33:59- I'm gonna crack on with these leeks. - We'll get them on braising. - Anything you want me to do?
0:33:59 > 0:34:05- Andrew, would you do us some barrel potatoes? Like they used to at...? - Back to the old college days.
0:34:05 > 0:34:11- It'll be nice to have them boiled and tossed in butter.- These spuds here?- Yeah.- Bit of microsurgery!
0:34:11 > 0:34:15Look at these fine North Yorkshire leeks! I'll top and tail those.
0:34:15 > 0:34:20- Just like that.- They're like a row of badly capped teeth.
0:34:20 > 0:34:23These are gonna be braised in some vegetable stock.
0:34:23 > 0:34:28- In they go.- We got some cracking seafood at Whitby.
0:34:28 > 0:34:32- It's my home town, Whitby. It's where I was born.- You and Dracula.
0:34:34 > 0:34:36Look at this belting turbot!
0:34:36 > 0:34:42Because your portions are a bit generous, we've supplemented it with another turbot to get the volume up.
0:34:42 > 0:34:45Going for the gross profit, are we?
0:34:45 > 0:34:49- Now I could fillet it. - Go on, mate. Go on.
0:34:49 > 0:34:51- Go on, son.- Wait a minute. Hold on.
0:34:53 > 0:34:57- Get limbered up. - Now, this one is the prime fillet.
0:34:57 > 0:35:00We're off. I've always been good at filleting.
0:35:00 > 0:35:07- I used to do it with my mum's feet when she couldn't afford the chiropodist.- He's a worry, isn't he?
0:35:07 > 0:35:12- I don't think I want to eat that any more!- Thank goodness this is not going out there!
0:35:12 > 0:35:16- Look at that. Lovely. - I'll just run that on the bone.
0:35:16 > 0:35:19I'm not rushing now. This isn't competitive filleting.
0:35:19 > 0:35:25- How are we doing with those potatoes?- All right. Nine you wanted. Do you want them on?
0:35:25 > 0:35:27Get them boiling. That'll be lovely.
0:35:27 > 0:35:32- Do you get your fish ready-filleted? - Some we do, some we don't.
0:35:32 > 0:35:38We get massive 150-pound halibut. We buy chunks of halibut, but it all comes from the North Sea.
0:35:38 > 0:35:42A lot of it we buy on the bone cos we use all the bones for stocks.
0:35:42 > 0:35:45- Turbot, halibut, lovely. - Yeah, lovely.
0:35:45 > 0:35:48Those leeks have been in for three minutes.
0:35:48 > 0:35:52They're gonna sit there and continue to cook in their own heat. Perfect.
0:35:52 > 0:35:57Look at that. Now, that's a Yorkshire portion, isn't it?
0:35:57 > 0:36:03- Look at those. Aren't they fantastic?- And these are landed at Whitby?- Yeah.- Yeah.
0:36:03 > 0:36:07- We caught the boat as it came in. - It was an absolute corker!
0:36:07 > 0:36:12Our strategy has been that if we buy the best quality produce we can,
0:36:12 > 0:36:15add a bit of fire and don't make a mess of it,
0:36:15 > 0:36:20- we've got a chance.- Less is more. - It's true.- You've got the good ingredients.
0:36:20 > 0:36:26The most important thing about langoustines and any seafood is not to overcook it.
0:36:26 > 0:36:29- Yeah. Nice and delicate. - Nice and easy.
0:36:29 > 0:36:32The Sandefjord sauce is a sauce after your own heart.
0:36:32 > 0:36:39- Or possibly heart-stopping really! - Stand by.- Does it need a Harome health warning with it?- Aye.
0:36:39 > 0:36:45- First, tip in half a jug of cream and boil that up.- I see what you mean. You weren't joking!
0:36:45 > 0:36:49I'm gonna put a star anise in that and let it infuse and boil down,
0:36:49 > 0:36:54- but I'll taste that cos I don't want it tasting of sarsaparilla. - Sarsaparilla juice, no.
0:36:54 > 0:36:58The langos are done. They've been in two minutes.
0:36:58 > 0:37:05I'm just slashing the turbot skin, so that when we cook it, it's not gonna curl up.
0:37:05 > 0:37:10What we're gonna do with the langos, it's fiddly, but it's worth the effort...
0:37:10 > 0:37:15What happens is, cut through it, cut the flesh out either side,
0:37:15 > 0:37:18so when it's served at the table,
0:37:18 > 0:37:23it comes out the shell, there's no drama and it's really easy to eat.
0:37:23 > 0:37:28- Would you do your langoustines like this?- If we serve them whole,
0:37:28 > 0:37:31we part-peel them here to make it easier for the guests.
0:37:31 > 0:37:36They hold on to the tail, into the mouth, then pull it away with their teeth.
0:37:36 > 0:37:42- Kingy, taste that. I just want to see if I've got the star anise. I think it's dead right.- Perfect.
0:37:42 > 0:37:48- Just enough.- Yeah.- Into this I'm whisking about 200 grams of proper Yorkshire butter.
0:37:48 > 0:37:50Oh, lovely.
0:37:50 > 0:37:53- Ever seen a thin Viking? - LAUGHTER
0:37:53 > 0:37:56- Look, not a hint of a split. - That looks good.
0:37:56 > 0:38:00I haven't got my herbs in it yet. That's just the base.
0:38:01 > 0:38:04- A little undercurrent of star anise. - That's lovely.
0:38:04 > 0:38:09I tell you what, I was right about the Harome health warning though!
0:38:09 > 0:38:12A little of what you fancy does you good! Now, the herbs.
0:38:12 > 0:38:16- Dill and chives. - Are these gonna go into the sauce?
0:38:16 > 0:38:20- Yeah, they're just gonna relax down. - Relax down - I like that.
0:38:20 > 0:38:27At the last minute, I'll put some lemon zest in. I've got to watch it doesn't split and go horrible.
0:38:27 > 0:38:31Yeah, the citric acid. I like the relaxing of the herbs in the sauce.
0:38:31 > 0:38:37- That's good. I like that.- I have to say the kitchen is buzzing. It's a great atmosphere here.
0:38:37 > 0:38:44You've got very happy people working for you, other than the fella with the glasses who looks miserable.
0:38:44 > 0:38:46Yeah, they're a good team.
0:38:46 > 0:38:51- Great.- Is it all coming together at the last minute now?
0:38:51 > 0:38:56- Listen, you fry the fish and I'll do the...bits.- Skin side down?
0:38:56 > 0:39:01- No, flesh side down to get colour, then I'll cook it through skin side down.- Crisp it up a bit.
0:39:01 > 0:39:04You don't want soggy skin.
0:39:04 > 0:39:09- I've got to watch this. I want it browned, not burned. - I'll try not to put you off.
0:39:09 > 0:39:13- I'm adding chives to that butter. - Leeks?- I've got them sweatin'.
0:39:13 > 0:39:15The pressure's on now.
0:39:15 > 0:39:20Come on, come on, don't panic. All the chefs are watching you.
0:39:20 > 0:39:22Andrew, we encouraged you.
0:39:22 > 0:39:27- I didn't!- There's two of you. There's only one of me.
0:39:27 > 0:39:33I can smell the sea. Oh, look at that! Just blushed with sun.
0:39:33 > 0:39:36A little blast of citrus into these.
0:39:36 > 0:39:41So are we up to Michelin-star standard...? Nothing to it, is there?
0:39:41 > 0:39:45- The leeks aren't overcooked, are they?- They're absolutely spot-on.
0:39:45 > 0:39:49- Like poetry in motion, watching you two.- This is lovely.
0:39:49 > 0:39:53- This is done.- You're shaking a bit, Chef. Are you all right there?
0:39:53 > 0:39:56- Not under pressure in any way, are you?- Yeah.
0:39:57 > 0:40:00They're nice spuds. Who did those?
0:40:00 > 0:40:03I don't know, but whoever did, they've got a job.
0:40:03 > 0:40:09- I'll put these langies on.- Lift these tails out. Use them as garnish. Reminds me of being back at college!
0:40:09 > 0:40:12LAUGHTER
0:40:12 > 0:40:16- Right, that's it.- That's it. It's a tribute to North Yorkshire.
0:40:16 > 0:40:21It's Whitby turbot on a bed of braised leeks with a Sandefjord sauce,
0:40:21 > 0:40:27surmounted by langoustines which have been poached, then tossed in chive butter.
0:40:27 > 0:40:32- Job's a good 'un, Bob's your uncle. - Thank you very much.- Well done. - Thank you, Chef.
0:40:32 > 0:40:38OK, let's have a taste of this then, see what the best of Whitby has got to offer me.
0:40:38 > 0:40:41- It's got a nice flake, hasn't it? - Lovely flake.
0:40:41 > 0:40:45Maybe a bit too flaky. Bit dry? No, lovely.
0:40:45 > 0:40:47- Langos...- Langos.
0:40:50 > 0:40:53Hmm! Proper job. Delicious.
0:40:53 > 0:40:57The presentation's a bit dodgy, but the combination of flavours is good.
0:40:57 > 0:41:04- Well done.- Thank you very much. - I was suitably impressed.- Thank you. - Thank you very much indeed.
0:41:04 > 0:41:09I hope the duck's gonna do it against the fish. I'll never live it down.
0:41:09 > 0:41:15'It's crunch time. The diners here will taste both dishes, but without any idea who cooked which.
0:41:15 > 0:41:19'First up is Andrew's assiette of Harome-reared duck.'
0:41:19 > 0:41:23- It's all very tender. - Sweet taste. Lovely and tender.
0:41:23 > 0:41:26The duck is absolutely delicious.
0:41:26 > 0:41:28That definitely melts. Beautiful.
0:41:28 > 0:41:33The combination of flavours and textures is amazing. I loved it all.
0:41:33 > 0:41:38The sauce was velvety smooth, the duck was crispy. Beautiful.
0:41:38 > 0:41:43It was nice to have the tender, crispy duck and that sauce complemented it superbly.
0:41:43 > 0:41:48For me, just a bit too much gravy, but it was absolutely delicious.
0:41:48 > 0:41:54The textures were absolutely super together and the whole flavour was fantastic.
0:41:54 > 0:42:00'We all knew that would be a hit. Will our dish go down as well? Fingers crossed.'
0:42:00 > 0:42:03- Beautiful.- I like that. Hmm!
0:42:05 > 0:42:07Hmm, nice.
0:42:07 > 0:42:11- Plenty of meat on this one. - It's come away wonderfully.
0:42:11 > 0:42:15I thoroughly enjoyed that. Very fresh. Very fresh.
0:42:15 > 0:42:18The sauce was just right. Not too creamy or heavy.
0:42:18 > 0:42:24You can undercook fish or overcook fish. You have to get that right balance.
0:42:24 > 0:42:27That for me was perfect. I thoroughly enjoyed it.
0:42:27 > 0:42:30Presentation maybe lacked a little.
0:42:30 > 0:42:34The fish was meaty and it was tasty. It was cooked just right.
0:42:34 > 0:42:38The langoustines had that sea flavour. Lovely.
0:42:39 > 0:42:42CHEERING
0:42:42 > 0:42:46How are you? All right?
0:42:46 > 0:42:51- You're all alive. We haven't poisoned you!- First question - have you enjoyed the food?
0:42:51 > 0:42:56- Oh, definitely.- That's a good start. So far, so good.
0:42:56 > 0:42:59OK then, now the killer question.
0:42:59 > 0:43:05Which dish best reflects the taste of North Yorkshire?
0:43:05 > 0:43:08Show of hands for the duck.
0:43:09 > 0:43:11Show of hands for the fish.
0:43:11 > 0:43:15Put your other hand up, missus. Put your other hand up.
0:43:15 > 0:43:19- It was close. Well done. - Well done. Well done, man.
0:43:19 > 0:43:25'To be beaten by Andrew isn't so bad. He's a great chef. Any other result wouldn't have been right.
0:43:25 > 0:43:29'North Yorkshire has much to offer - delicious game, tons of fish,
0:43:29 > 0:43:35'stunning countryside and wonderful people. We'll be coming back to this county very soon.'
0:43:49 > 0:43:53Subtitles by Subtext for Red Bee Media Ltd 2009
0:43:53 > 0:43:57Email subtitling@bbc.co.uk