0:00:02 > 0:00:06We're the Hairy Bikers! And we're on the road to find regional recipes.
0:00:06 > 0:00:11- We're riding county to county to discover, cook and enjoy the best of British. Come on!- Wahey!
0:00:24 > 0:00:28Today we're in search of the real taste of Lancashire.
0:00:33 > 0:00:36Oh, look at it, Kingy. It's fantastic!
0:00:36 > 0:00:38I live just the other side of that wind farm.
0:00:38 > 0:00:42But that's Cumbria, this is Lancashire and it's fantastic.
0:00:42 > 0:00:46You cannot come to Lancashire without coming to Blackpool.
0:00:46 > 0:00:48It's a very good place to start.
0:00:48 > 0:00:50To the north you've got the ancient city of Lancaster.
0:00:50 > 0:00:52The Dukes of Lancaster, the Wars of the Roses.
0:00:52 > 0:00:56To the east, great national parks, rolling countryside, great farming,
0:00:56 > 0:01:00and down south you've got great cities like Preston and Wigan,
0:01:00 > 0:01:03the Northern Soul, the Wigan Casino. There's fantastic traditional food.
0:01:03 > 0:01:08It's not all fish and chips, cow heel, tripe, rock, sticky lollies and candy floss.
0:01:08 > 0:01:13We've got great treasure here and there's a plethora of Michelin-starred restaurants.
0:01:13 > 0:01:16Hold on, what's the matter with that? I like that.
0:01:16 > 0:01:19I like tripe and cows' heels and I like rock.
0:01:19 > 0:01:21Nor is there anything wrong with a candy floss
0:01:21 > 0:01:26and I'm not coming to Blackpool and I'm certainly not leaving without having a bit of both.
0:01:29 > 0:01:32To find the true flavours of Lancashire, we head up to Blackburn
0:01:32 > 0:01:36to cook up a county favourite that really warms the cockles.
0:01:36 > 0:01:39And we go quackers in the search of the best duck in the North West.
0:01:39 > 0:01:41- Look at that, man.- Help yourself.
0:01:41 > 0:01:44And we dig for the diamonds of the dirt, Ormskirk new potatoes.
0:01:44 > 0:01:47The first of the season.
0:01:47 > 0:01:51And representing Lancashire in the cook-off later is Nigel Howarth,
0:01:51 > 0:01:55but we will we be able to beat him in a blind tasting judged by local diners?
0:02:01 > 0:02:04Well, we're right in the heart of Lancashire. This is Accrington.
0:02:04 > 0:02:08There is Accrington Market and it's one of those real traditional
0:02:08 > 0:02:12Lancashire markets where we'll find good old-fashioned Lancashire food.
0:02:12 > 0:02:17And just over there in the Town Hall is the Lancashire Food Festival.
0:02:17 > 0:02:20So, you see, we've got the past, the present and the future.
0:02:20 > 0:02:25Put that together, we're gonna get Lancashire on a plate. Come on, let's go traditional first.
0:02:25 > 0:02:28- The best of both worlds, dude. - I know.- Tripe, I love tripe.
0:02:28 > 0:02:30- I hate tripe, I hate tripe. - Why? It's nice, man.
0:02:30 > 0:02:33Oh, no, it's horrible. It's disgusting stuff...
0:02:33 > 0:02:36Lancashire food on a plate, to you, what is it?
0:02:36 > 0:02:39Cheese and onion pie.
0:02:39 > 0:02:41- Oh, right. - Oh, yes. Yeah. Anything else?
0:02:41 > 0:02:44- Corned beef hash pie.- What other treats do we have in Lancashire?
0:02:44 > 0:02:47I like Eccles cakes. They're tasty.
0:02:47 > 0:02:50- What is an Eccles cake? - It's pastry with raisins in.
0:02:50 > 0:02:54Oh, we used to call it dead fly pie.
0:02:54 > 0:02:55What are these here, look?
0:02:55 > 0:03:00- Butter pies. - It's mashed potato, onion and butter.
0:03:00 > 0:03:03- It might be nice with a slice of that.- Yeah. There you are.
0:03:03 > 0:03:07Give it here, give it here and I can have a look, love.
0:03:07 > 0:03:09So, this isn't jelly like the other?
0:03:09 > 0:03:12Yeah, this is in jelly.
0:03:12 > 0:03:17That's set - boiled together in a mould and then put in moulds, you see, with butter.
0:03:18 > 0:03:20You're buying tripe!
0:03:20 > 0:03:23- I am buying tripe. - And what do you do with it?
0:03:23 > 0:03:26Cut it up, salt and vinegar, pepper.
0:03:26 > 0:03:29In front of the telly on a Saturday afternoon watching the match?
0:03:29 > 0:03:34- Oh, no, not in front of t'telly. - Do you sit at the table, proper? - Yes.- Oh, well, good, good.
0:03:34 > 0:03:36Oh, lovely. Yes. Yes, that bit.
0:03:36 > 0:03:40- Dave, do you want a bit? - Absolutely not.- Why? It's nice!
0:03:40 > 0:03:42I've eaten scorpions, coconut grubs...
0:03:42 > 0:03:44No, I couldn't.
0:03:44 > 0:03:46Don't!
0:03:46 > 0:03:50I tell you one thing, though, that I do see that was a treasure of my youth.
0:03:50 > 0:03:53- What's that?- A savoury duck.- A what?
0:03:53 > 0:03:56I haven't seen those for years. Now, Kingy, here's some real food.
0:03:56 > 0:04:00Put that obscene obscenity away.
0:04:00 > 0:04:03It's a bit like a faggot, a rissole or haslet.
0:04:03 > 0:04:07Now, that's a thing of beauty. Do you know what's in a savoury duck?
0:04:07 > 0:04:10- Pork and seasoning.- Pork and seasoning.- And herbs.- And herbs.
0:04:10 > 0:04:12- Kingy?- What?
0:04:12 > 0:04:15Prepare to taste something lovely.
0:04:15 > 0:04:18Try that. That's proper.
0:04:18 > 0:04:19I like that.
0:04:19 > 0:04:23It goes well with the tripe.
0:04:23 > 0:04:26What to you is a famous Lancashire dish? What's the great produce?
0:04:26 > 0:04:29The hotpot, I would imagine. Yeah, the hotpot.
0:04:29 > 0:04:33- Lancashire hotpot.- How do you make your hotpot? Any tips?
0:04:33 > 0:04:35Good quality meat, skirting.
0:04:35 > 0:04:37Skirting? Do you do a beef hotpot?
0:04:37 > 0:04:40- Yes.- BOTH: Ah!
0:04:40 > 0:04:44- What meat do you have in your hotpot?- You can have lamb. - Right.- Lamb cutlets.
0:04:44 > 0:04:46- That would be a posh hotpot. - It would.
0:04:46 > 0:04:51I like it done with bacon, hotpot.
0:04:51 > 0:04:53- With mint sauce in it.- Mint sauce?
0:04:53 > 0:04:55- If you're cooking it, yeah.- Right.
0:04:55 > 0:04:58Oh, that's a nice little take, isn't it?
0:04:58 > 0:05:02- What's it going to be, mate? It's got to be hotpot, hasn't it? - It has got to be.
0:05:02 > 0:05:05But it's incredible, every family's got their own traditions.
0:05:05 > 0:05:09One thing my mother used to do, she always put black pudding in it to make a gravy.
0:05:09 > 0:05:11My mam used to put lamb's kidney in it.
0:05:11 > 0:05:17We just need the wherewithal for a good hotpot. We've decided on chump chops. So we need about 2kg.
0:05:17 > 0:05:20- Two kilos of beef.- Two and a half, mate, please.
0:05:20 > 0:05:23- Yeah, that would be grand. - What do you tend to use for hotpot?
0:05:23 > 0:05:27- Something similar.- Yeah? - Similar - boneless lamb, yeah.
0:05:27 > 0:05:30Or we do use the beef, stew beef.
0:05:30 > 0:05:33- Yes, a lot of people like beef skirt.- Yeah.
0:05:33 > 0:05:36- Do you like Lancashire food? - I love it.- And what's your favourite?
0:05:36 > 0:05:40- Black peas, probably.- What are black peas? I've never heard of them.
0:05:40 > 0:05:42Black peas are...
0:05:42 > 0:05:45Well, we've got... We're selling them outside.
0:05:45 > 0:05:47- Are you?- They're absolutely lovely.
0:05:47 > 0:05:50- Are these yours?- You want me to show you?- Can you?- Great.- Oh, brilliant.
0:05:50 > 0:05:52- Is this your stall?- Yeah.
0:05:52 > 0:05:57He said the favourite thing to eat in Lancashire is Lancashire black peas and I've no idea what one is.
0:05:57 > 0:06:01They're like the green peas, but they're black. They're maple peas.
0:06:01 > 0:06:03- Maple peas?- Maple peas.
0:06:04 > 0:06:06- Thank you. Wow!- Try some of them.
0:06:08 > 0:06:11- Oh, they're lovely. - Oh, hey, they're great.
0:06:11 > 0:06:15- Nutty, aren't they?- Yeah, they're like mushy peas, but nutty.- Yeah.
0:06:15 > 0:06:19- They're lovely.- We've got to find something to do with these, mate.
0:06:19 > 0:06:23As cooks it's our responsibility to bring the black pea to the nation.
0:06:23 > 0:06:25You're not wrong.
0:06:25 > 0:06:26Oh, hey, well done, Jordan.
0:06:26 > 0:06:29- Thank you.- Well done. - Thank you very much.
0:06:29 > 0:06:30Come with us.
0:06:30 > 0:06:34This is Accrington Town Hall and this is the Lancashire Food Festival.
0:06:34 > 0:06:40So, it's off to find the last of our ingredients for our take on the legendary Lancashire hotpot.
0:06:40 > 0:06:43Why is black pudding such a Lancashire tradition?
0:06:43 > 0:06:46- Because it wholesome. - We need some, Kingy.- We do.
0:06:46 > 0:06:49Could we just have four of the traditional fatty ones?
0:06:49 > 0:06:52- Fatty ones? You certainly can. - Are there any other delicacies
0:06:52 > 0:06:54that we should know about in Lancashire?
0:06:54 > 0:06:58Oh, yes! There's a very famous Wigan kebab.
0:06:58 > 0:06:59What's a Wigan kebab?
0:06:59 > 0:07:03- It's five meat and potato pies on a poker! - THEY LAUGH
0:07:03 > 0:07:04That's a pie eater's delight.
0:07:04 > 0:07:06A pie eater's delight.
0:07:06 > 0:07:10We're off to Blackburn, home to a beautiful cathedral
0:07:10 > 0:07:13and the perfect place to cook up our take on this county favourite.
0:07:13 > 0:07:17Traditional Lancashire hotpot.
0:07:20 > 0:07:23We're in Blackburn outside Blackburn Cathedral
0:07:23 > 0:07:27and we're cooking Lancashire's favourite, the hotpot.
0:07:27 > 0:07:30He's not wrong! Now, the thing is, everybody in Lancashire
0:07:30 > 0:07:33and every Lancashire family has a different recipe for a hotpot.
0:07:33 > 0:07:39But what we've done is combine them together and we're going to give you the Hairy Bikers' family hotpot.
0:07:39 > 0:07:43It may be controversial, but there's no carrots in our hotpot.
0:07:43 > 0:07:48- No! Controversial it may be. - My mam's tip is, she used to put black pudding in the hotpot.
0:07:48 > 0:07:52The black pudding disintegrates and gives you a thick, black pudding gravy.
0:07:52 > 0:07:56My mam, she used to put kidney in it just for a little textual difference, you see?
0:07:56 > 0:07:59The first thing we've got is lamb. We're using chump chops
0:07:59 > 0:08:03because there's a lot of meat - it's extravagant but we don't care.
0:08:03 > 0:08:06The first thing we've got to do is to brown the meat and the kidneys.
0:08:06 > 0:08:09Ooh! I think that's a bit hot.
0:08:09 > 0:08:11It's the only thing that is!
0:08:11 > 0:08:13Right, core them kidneys.
0:08:13 > 0:08:16That bit's chewy. You get ahold of the little end of it,
0:08:16 > 0:08:20then you just cut across it like that, you see?
0:08:20 > 0:08:25Look, like that. That bit there we don't want. So, then you turn it over
0:08:25 > 0:08:29and you cut across like that, you see?
0:08:31 > 0:08:34And there you go, that's it out. Simple enough.
0:08:34 > 0:08:38This kind of rindy, fatty bit, I'm cutting the majority of this off
0:08:38 > 0:08:41because I don't like stringy bits in food.
0:08:41 > 0:08:44Now, this needs to be brown, so we put that on there and I'll do my first batch.
0:08:44 > 0:08:47Don't crowd the pan with this because what we want to do
0:08:47 > 0:08:49is to brown the meat, we don't want to poach it.
0:08:49 > 0:08:53- Right.- Oh, garlic... I'll carry on skinning.
0:08:53 > 0:08:57A hotpot is one of the most lovely dishes, isn't it?
0:08:57 > 0:08:59It's comforting, it's lovely.
0:08:59 > 0:09:01The longer you cook it, the better it gets.
0:09:01 > 0:09:05But you see, what's beginning to happen is already
0:09:05 > 0:09:08all those lovely meat juices are in the pan
0:09:08 > 0:09:12and we just keep building that up and using those flavours.
0:09:12 > 0:09:15Dude, just as well we're not cooking rabbit!
0:09:15 > 0:09:16Oh, darling!
0:09:16 > 0:09:21I didn't mean it. I didn't mean it! I'm sorry, God. I'm sorry.
0:09:21 > 0:09:24- Do you like hotpot?- Yeah.
0:09:24 > 0:09:26Yeah? Does your mam make it at home?
0:09:26 > 0:09:28- Dad does.- Your dad does.
0:09:28 > 0:09:31Have you got any top tips for me for making hotpot, sir?
0:09:31 > 0:09:32Put carrots in!
0:09:32 > 0:09:35LAUGHTER
0:09:35 > 0:09:40We've browned the meat and now we'll just colour the kidneys.
0:09:40 > 0:09:42The kidneys are browning nicely.
0:09:42 > 0:09:47Next step is to sweat down the onions, but we don't want to brown the onion.
0:09:47 > 0:09:48A brown onion is not a good thing.
0:09:48 > 0:09:51Here we are skinning a black pudding in Blackburn,
0:09:51 > 0:09:54which is as fine a place as any to skin a black pudding, I suppose.
0:09:54 > 0:09:56It's time to start making the gravy.
0:09:56 > 0:10:01We want good, thick gravy, none of your drizzly staff. So,
0:10:01 > 0:10:05to do the thickening, I put in about two tablespoons of plain flour.
0:10:05 > 0:10:08Put the flour in straight on the onions
0:10:08 > 0:10:10and stir the flour with the onions.
0:10:10 > 0:10:14Now, the thing is, the flour clings to the onions, cooks a bit,
0:10:14 > 0:10:17and every morsel of stock, liquor and juice that clings to an onion
0:10:17 > 0:10:20will miraculously become thick and luscious.
0:10:20 > 0:10:23To this add some good lamb stock.
0:10:24 > 0:10:30Now we start building the flavours. A couple of bay leaves. These are only little ones.
0:10:30 > 0:10:31And some thyme.
0:10:33 > 0:10:35Now, the secret ingredient, Worcester sauce.
0:10:35 > 0:10:38A nice big slug. This is thickening up a treat.
0:10:38 > 0:10:43- Can you smell that? I've just got a waft. It's lovely, isn't it? Oh, ho, ho!- Salt and pepper.
0:10:45 > 0:10:48That's all the meat juices. You put them in
0:10:48 > 0:10:51and that's going to make more and more gravy.
0:10:51 > 0:10:54There's a few escapees in there, but they're fine.
0:10:54 > 0:10:55We need to butter the pan.
0:10:55 > 0:11:00This is the pan for the hotpot and a mighty fine pan it is, too.
0:11:00 > 0:11:05- Right, mate, I'm going to slice the potatoes.- So, grease the dish.
0:11:05 > 0:11:07It's a layered dish, the hotpot,
0:11:07 > 0:11:09and it's important you do the layers in the right order
0:11:09 > 0:11:13because you want some potatoes soggy, some whole and some crispy.
0:11:13 > 0:11:16So, butter in the hotpot, start layering the potatoes.
0:11:18 > 0:11:21So, layer two, the meat layer.
0:11:21 > 0:11:23I want half of the meat and kidneys in there.
0:11:23 > 0:11:25That goes on to the potatoes.
0:11:25 > 0:11:28Now, we cover that with a layer of black pudding.
0:11:28 > 0:11:30Look at the size of this hotpot!
0:11:30 > 0:11:35Now, big blobs of the onion gravy with the herbs. They go on there.
0:11:35 > 0:11:38Now, it's worth hanging about for, isn't it? I mean, it is.
0:11:38 > 0:11:41- Are you're getting it now? - Are you getting it?
0:11:41 > 0:11:44And more potatoes. Layer it up.
0:11:44 > 0:11:46Salt and pepper, mustn't forget that.
0:11:46 > 0:11:50Finish up topping with the meat.
0:11:50 > 0:11:52All of it's gone in now.
0:11:52 > 0:11:55- This is the Rolls Royce of hotpots. - Oh, it is.
0:11:55 > 0:11:59Top up with the remainder of the thick, gloopy onion gravy.
0:11:59 > 0:12:01There's plenty of liquid in the potatoes.
0:12:01 > 0:12:03I need another potato.
0:12:03 > 0:12:05I'm going to murder you, I am.
0:12:05 > 0:12:11Now, this is the one that has to be done carefully, so it's like some beautifully arranged fish scales.
0:12:11 > 0:12:14Just spiral them like that. It takes a little while,
0:12:14 > 0:12:16but it's worth it.
0:12:16 > 0:12:21And when it goes golden it will all be crispy and lovely and dead appetising.
0:12:21 > 0:12:23Salt and pepper.
0:12:23 > 0:12:26Look at that, it's like a chrysanthemum's head.
0:12:26 > 0:12:30You could show that at the Chelsea Flower Show.
0:12:30 > 0:12:35So, we dot this with little cubes of butter, and this will make the potatoes go golden.
0:12:35 > 0:12:40Now, the moment has come that, rather than wait three hours, what happens now? What do we say?
0:12:40 > 0:12:42One, two, three!
0:12:42 > 0:12:44ALL: Here's one we made earlier!
0:12:44 > 0:12:48- Yes!- You could be a choir, you lot, couldn't you?
0:12:48 > 0:12:52- That's a hotpot. - That's a hot, hot, hot handle.
0:12:54 > 0:12:56Time to have to look what's been going on inside.
0:12:56 > 0:13:01- Oh, look at that, Dave, man. Look at that!- And then we dig down.
0:13:01 > 0:13:03Look at that. Have you seen that bit there?
0:13:03 > 0:13:05Yeah. And look at the onions.
0:13:08 > 0:13:13And, with this, a big chunk of crusty Lancashire-baked bread.
0:13:14 > 0:13:18I'll just put a few sprinkles just to... Just a bit of herbage.
0:13:18 > 0:13:22There we are. Now, that's a nice plate of food to come home to.
0:13:22 > 0:13:27Love it or loathe it, it's the Hairy Bikers' family hotpot.
0:13:27 > 0:13:31Now, it's the moment of truth. What will the locals make of our Hairy Lancashire hotpot?
0:13:31 > 0:13:34- What do you think of the hotpot? - Nice.- Yeah?
0:13:34 > 0:13:37- It doesn't need a carrot in. - No, it doesn't.- See, told you!
0:13:37 > 0:13:41Fantastic. Absolutely brilliant. Better than my grandma's.
0:13:41 > 0:13:44The black pudding just adds a bit of spiciness to it.
0:13:44 > 0:13:48- Really nice. - I didn't even miss the carrots.
0:13:49 > 0:13:52It's different, because I wouldn't have put black pudding in it.
0:13:52 > 0:13:57I've put kidneys in before, but I will do now, I'll try that. It's good. Really tasty.
0:13:57 > 0:14:01- It's the first time I've had hotpot. - Is it?- Yeah.- Really?- Yeah.
0:14:01 > 0:14:05- Oh, well, that's fantastic! - Will it be the last?- No.- No.
0:14:05 > 0:14:11Actually, it's something that makes you feel like all your problems would go away when you're just eating this.
0:14:11 > 0:14:14- Yeah, nice comforting food. What about you, son?- Perfect.
0:14:14 > 0:14:18- Yeah?- I don't even like black pudding, either.
0:14:18 > 0:14:21Our Lancashire hotpot went down a treat with the people of Blackburn.
0:14:21 > 0:14:24Next, an even bigger challenge
0:14:24 > 0:14:28is just around the corner. As always, we're taking on one of the county's top chefs
0:14:28 > 0:14:33in their restaurant, using local ingredients to see who can best define the taste of the region.
0:14:33 > 0:14:38It will be up to local diners to decide whose dish best represents the true flavours of Lancashire.
0:14:38 > 0:14:40Our opponent today is...
0:14:40 > 0:14:41Nigel Howarth.
0:14:41 > 0:14:44Head chef and owner of Northcote near Blackburn.
0:14:44 > 0:14:48Nigel has been championing local food long before it became fashionable.
0:14:48 > 0:14:52Northcote has become a favourite destination for foodies and chefs alike.
0:14:52 > 0:14:58The restaurant is all about modern British cooking with roots firmly in Lancashire.
0:14:58 > 0:15:01I think my approach to food here is to try and serve the food
0:15:01 > 0:15:05as beautifully as I can, but I'm really all about flavours.
0:15:05 > 0:15:10Presentation is detail, but I don't like to over-gild the lily.
0:15:10 > 0:15:14We've just got a bounty of produce. It's such a wonderful area to work in.
0:15:14 > 0:15:18We've got great cheesemakers in the Beacon Fell area,
0:15:18 > 0:15:20over to the Fylde Coast for our shrimps,
0:15:20 > 0:15:27and then we've got fantastic beef, lamb and pork, indigenous breeds such as Lonk Lamb.
0:15:27 > 0:15:33Andrew, the gardener here, is absolutely fantastic and we grow ten months of the year here.
0:15:33 > 0:15:36We won a Michelin star in 1996.
0:15:36 > 0:15:43We've also been voted the best food in Britain, which was this year, so I think we're doing OK.
0:15:43 > 0:15:50To take on the Bikers, my taste of Lancashire is wood pigeon breast,
0:15:50 > 0:15:55leg parcel, new season's mushrooms and spinach and a celeriac sauce.
0:15:55 > 0:15:59I feel the Bikers are in for their toughest challenge yet.
0:16:01 > 0:16:03Hey, hey!
0:16:03 > 0:16:07- Hiya, Nigel.- Hi, Dave, good to see you.- Nice to see you.
0:16:07 > 0:16:11- Nigel, all right, man? How are you? - How's things?- Good, man. And you?
0:16:11 > 0:16:13- Yeah, good. Do you fancy a brew? - Oh, not half!
0:16:13 > 0:16:18- It's Lancashire! It's Lancashire! - He said the magic words!- Come on in, then.- Fantastic.
0:16:18 > 0:16:22Headline your dish. How would it appear on the menu?
0:16:22 > 0:16:29Right, wood pigeon breast, leg parcel, mushrooms, spinach with celeriac sauce.
0:16:29 > 0:16:31Does that sound Lancashire?
0:16:31 > 0:16:33- No.- No!
0:16:35 > 0:16:38What I'm going to do with the pigeon is whip its legs off,
0:16:38 > 0:16:40turn it on to one side... Crack it open,
0:16:40 > 0:16:44and then I'm just going to take the undercarriage off, like so.
0:16:44 > 0:16:49What I do then with those is whack them into a vacuum-pack bag.
0:16:49 > 0:16:53Dave, put them in the water bath at 68 for 24 minutes.
0:16:53 > 0:16:56- At 68 degrees, Chef. - The timer's on there, Simon,
0:16:56 > 0:16:58if you'd like to operate the timer.
0:16:58 > 0:17:01- Right. Yeah, no problem.- The legs, as we bob them in there,
0:17:01 > 0:17:05we put some fresh thyme and some sea salt on,
0:17:05 > 0:17:09then we're going to leave them for four hours, wash it off and slow cook them,
0:17:09 > 0:17:13- and then, hey presto! We've mixed it with some livers...- Right. - And we've made balls.
0:17:13 > 0:17:17What sort of liver's that? Chicken liver and pigeon liver.
0:17:17 > 0:17:21So, what we could do now, is we could make the leg meat parcel.
0:17:21 > 0:17:25We've got a little bit of this brick paste. It's like filo, but it's...
0:17:25 > 0:17:26Well, what's it for, Nigel?
0:17:26 > 0:17:31- You can wrap anything in it... - Putting windows in!- We're going to cut it into shreds...- Ooh!
0:17:31 > 0:17:33..then we're going to fry the parcels in it.
0:17:33 > 0:17:37- I like this. This is tricks. - Pop that through and wind it. - You pop, I'll wind.
0:17:37 > 0:17:40What's the matter with a knife?
0:17:40 > 0:17:44Yeah, but you get a uniformity that a Michelin-starred chef at this level commands.
0:17:44 > 0:17:46- Exactly.- Oh, God!
0:17:46 > 0:17:49Behind you is that butter and the brush.
0:17:49 > 0:17:53If you just loosely brush the paste... That's it, loosely brush it.
0:17:53 > 0:17:54- Did you invent this?- Sort of...
0:17:54 > 0:17:56Sort of borrowed off a mate of mine,
0:17:56 > 0:17:58I think is the best description.
0:17:58 > 0:18:01Right, and then what I want you to do, Dave,
0:18:01 > 0:18:02is just wrap it loosely round.
0:18:02 > 0:18:08- Right.- Just strands. Then we'll deep-fry those on about 160, 170.
0:18:08 > 0:18:10- Right.- For how long, Nigel?
0:18:10 > 0:18:12About two to three minutes.
0:18:12 > 0:18:16We've got some celeriac puree here. We've cut down a lot on the cream.
0:18:16 > 0:18:19It's mainly sweated off with a little bit of butter.
0:18:19 > 0:18:21- That's fabulous. - A touch of cream.- Huge flavour.
0:18:21 > 0:18:23- Fabulous.- And milk in there.
0:18:25 > 0:18:28All I've got in here is just caster sugar and a little drop of water.
0:18:28 > 0:18:30- Right.- We need some hazelnuts.
0:18:30 > 0:18:36I've peeled them, so I'm hoping now that this should be like a thread.
0:18:36 > 0:18:40- Yes! Can you see that?- You can see that, that's it.- Yeah.
0:18:40 > 0:18:44- Put the pan into the iced water... - A double act!- ..to stop it cooking.
0:18:44 > 0:18:46One for your fingers, the other for your pan.
0:18:46 > 0:18:50Pop the hazelnuts in and mix them around there,
0:18:50 > 0:18:52- and then I've got some Maldon sea salt.- Yes.
0:18:52 > 0:18:54I'll put that onto there.
0:18:55 > 0:18:56Just get a few in there.
0:18:57 > 0:19:02OK? Right, just shake them in the salt there
0:19:04 > 0:19:07and there you go. You see, you just leave them to cool down and, hey presto!
0:19:07 > 0:19:10- Within minutes... - Within minutes they're there.
0:19:10 > 0:19:12So, I'm going to put them in. Lads, don't eat them.
0:19:12 > 0:19:15- No.- No, no. No, we won't, we won't. - We'll hold back.
0:19:15 > 0:19:17Because this could be the killer part of my dish.
0:19:17 > 0:19:21All right, so that's that, really. Take the pigeons out, wonderful.
0:19:21 > 0:19:25And while they're in those bags there, those sous-vide bags, it will keep warm and fine.
0:19:25 > 0:19:27So, I need that to settle for five or ten minutes, which just
0:19:27 > 0:19:30gives us nice enough time now to get our garnish ready.
0:19:30 > 0:19:32A knob of butter in here,
0:19:32 > 0:19:35and I've got my lovely cultivated mushrooms here.
0:19:35 > 0:19:38So, I'm just going to bob those in.
0:19:38 > 0:19:39- Raw meat board.- Raw meat board!
0:19:39 > 0:19:41- Cooked meat board. - Cooked meat board.
0:19:41 > 0:19:45- Wood pigeon, shall we get that? - Yeah.- I like it here, Nigel.
0:19:45 > 0:19:48- You like it?- It is nice. It's comfortable, yeah.- Isn't it cosy?
0:19:48 > 0:19:54I'm going to season those mushies up a bit and I'm going to pop them into there.
0:19:54 > 0:19:57Just put a little bit of that clarified butter in there.
0:19:57 > 0:19:59And I've got these little roast potatoes.
0:19:59 > 0:20:05I've just done them with a melon baller and, like a roast potato that you do for home,
0:20:05 > 0:20:09bob it in some boiling water, bring it up to boil, boil it for a couple of minutes,
0:20:09 > 0:20:11get the water off and then shake them.
0:20:11 > 0:20:14Stick those in there and I've got a little bit of duck fat here,
0:20:14 > 0:20:18because I like a bit of duck fat or goose fat on my roasties.
0:20:18 > 0:20:21So, bob those on. I'll take these off the bone.
0:20:21 > 0:20:23- All we do is go straight down.- Yeah.
0:20:23 > 0:20:26- OK? And then pull away from the top there.- Yeah.
0:20:26 > 0:20:29And then just cut down.
0:20:29 > 0:20:33Turn it around. Almost just prise it away because it's like butter.
0:20:33 > 0:20:37- Yes.- Absolutely like butter. OK, and whip those off.- Beautiful.
0:20:37 > 0:20:39Oh, that's lovely that, Chef.
0:20:39 > 0:20:42And then I just pop that in that. Just keep them nice and warm.
0:20:42 > 0:20:44I'll get my roasties out now.
0:20:47 > 0:20:50- Wow, look at those. - Look at those little beauties!
0:20:53 > 0:20:55Ah, you're going to get that one!
0:20:55 > 0:20:59I have made up my sauce beforehand, but what I would do is use the pigeon carcasses.
0:20:59 > 0:21:05Just wash them with a little bit of chicken stock and then put the same celeriac puree into it.
0:21:05 > 0:21:09I'm going to pop my pigeon sauce at the back here, so it's...
0:21:09 > 0:21:11You know, just gets nice and warm.
0:21:11 > 0:21:15- Right, I'm going to put the pigeon breast now...- Beautiful.
0:21:15 > 0:21:18..into that little bit of butter in there.
0:21:22 > 0:21:26And I just want to let them just warm gently there.
0:21:26 > 0:21:28I don't want them swimming in butter.
0:21:28 > 0:21:32And I'm just going to now just put a little bit of seasoning on there.
0:21:32 > 0:21:36I'll whack these in now. That's our deep-fried leggies.
0:21:36 > 0:21:40So, that's the pigeon leg meat, the pigeon liver, chicken liver,
0:21:40 > 0:21:43in a bowl, wrapped in brick pastry that's shredded. It sounds fab.
0:21:43 > 0:21:45The plates are probably ready now.
0:21:45 > 0:21:48Let's shift that board out of the way and that knife can go, as well.
0:21:48 > 0:21:51I've got my pan.
0:21:51 > 0:21:53A little bit of spinach in there
0:21:56 > 0:21:57and then a little bit of pepper.
0:21:57 > 0:22:02And then, did you notice I'm using what we call a marise, these are the plastic spatulas?
0:22:02 > 0:22:05Now, you just keep the pan down.
0:22:05 > 0:22:08Don't touch the pan and just move the spinach is the key thing.
0:22:08 > 0:22:11It keeps it... I don't want to... That's beautiful.
0:22:11 > 0:22:15I want to keep it and it keeps it warm there so it gives me an opportunity to plate things up now.
0:22:15 > 0:22:17You know, if I pop my potatoes...
0:22:22 > 0:22:25That's our vegetables on there.
0:22:25 > 0:22:29And pop the mushrooms...
0:22:29 > 0:22:32And I've got my little bit of the celeriac puree.
0:22:35 > 0:22:37Hazelnuts just to go on there.
0:22:40 > 0:22:43So, here comes, you know, your colour change.
0:22:56 > 0:22:58There's juices here.
0:23:03 > 0:23:06Right, lovely.
0:23:10 > 0:23:13And you get those colours just running into each other.
0:23:15 > 0:23:17- Look at that. Gorgeous. - Fantastic, man.
0:23:22 > 0:23:24- Oh!- Oh, look at that.
0:23:24 > 0:23:26- That is cooked beautifully. - Oh, that's awesome.
0:23:26 > 0:23:30The boil-in-the-bag gig works amazingly well,
0:23:30 > 0:23:33but then he's finished it off in the pan with the butter.
0:23:33 > 0:23:35Oh, hey, man.
0:23:35 > 0:23:38I've got that hazelnut sweet, savoury,
0:23:38 > 0:23:42salt with the duck breast. It's just awesome.
0:23:42 > 0:23:45What is that like?
0:23:45 > 0:23:46It's different league.
0:23:46 > 0:23:49The textures are unbelievable.
0:23:49 > 0:23:51- That's awesome. - That is awesome.- Yeah.
0:23:51 > 0:23:54We're in the poop again, aren't we?
0:23:54 > 0:23:57- We'll do our best.- We will, we will. We always do, dude, we always do.
0:23:57 > 0:24:00It's all very well what we think but the real judges
0:24:00 > 0:24:03are the locals who will decide who's dish is best
0:24:03 > 0:24:05in a blind tasting coming up.
0:24:05 > 0:24:09Nigel's a tough competitor, so nothing but the best will do.
0:24:09 > 0:24:12We've heard about some fowl that's getting some attention
0:24:12 > 0:24:15from the likes of Gordon Ramsay and Albert Roux.
0:24:15 > 0:24:18Goosnargh ducks are gaining a great reputation,
0:24:18 > 0:24:21so we have to meet Reg Johnson and find out more for ourselves.
0:24:23 > 0:24:25Hello, boys!
0:24:25 > 0:24:27Aw, look at that.
0:24:27 > 0:24:29Day-old ducklings, Kingy.
0:24:29 > 0:24:32- How old are these?- These are less than a day old.- Are they?
0:24:32 > 0:24:34These have just hatched, yeah.
0:24:34 > 0:24:37- Where do we put them? - They go into the nursery shed.
0:24:37 > 0:24:40Right. Come on, we're going into the nursery shed, look.
0:24:40 > 0:24:44- Come on, now. - These are so healthy, aren't they?
0:24:44 > 0:24:46They're fabulous, man. Off you go, look.
0:24:46 > 0:24:48That's it, lad, just tip them out.
0:24:48 > 0:24:52So, these birds, we're looking to harvest these in eight weeks' time.
0:24:52 > 0:24:57All natural food. They grow at their own pace and in eight weeks they're ready.
0:24:57 > 0:24:59- So, it's all natural? - All natural foods?
0:24:59 > 0:25:01There's no additives or growth hormones.
0:25:01 > 0:25:04We don't medicate unless they get a bit of a chill.
0:25:04 > 0:25:05- Oh, I love a duck.- We love a duck.
0:25:05 > 0:25:08Well, you've come to the right place.
0:25:08 > 0:25:10These are the eight-week-old ducks.
0:25:10 > 0:25:13This is the next batch that's going to be harvested.
0:25:13 > 0:25:14- The ducks are ready?- Yeah.
0:25:14 > 0:25:16We're looking for a five pound duck.
0:25:16 > 0:25:19We want an eight ounce breast, eight, nine ounce leg.
0:25:19 > 0:25:21Reg, what's happening now?
0:25:21 > 0:25:22We do this every day.
0:25:22 > 0:25:25The ducks have got clean bedding every day.
0:25:25 > 0:25:27He's spreading clean bedding all over.
0:25:27 > 0:25:29- Every shed has to be done like this. - Are they mucky?
0:25:29 > 0:25:31Oh, ducks love being mucky.
0:25:31 > 0:25:34- You see a duck in a pond and it's paddling in muck.- Yes.
0:25:34 > 0:25:35They naturally play in muck.
0:25:35 > 0:25:38If there's none, he'll create some. It's what ducks do.
0:25:38 > 0:25:40Is the Goosnargh duck a breed, a type?
0:25:40 > 0:25:46These duck are a selectively bred duck, as all commercial ducks are in the UK and throughout Europe, really.
0:25:46 > 0:25:50These are an Aylesbury-Peking cross. They are selectively bred to...
0:25:50 > 0:25:53- Big breasts.- That's what you're looking for, lads.
0:25:53 > 0:25:56- He's finished. Shall we have a look?- Yes, please.
0:25:56 > 0:25:59- We've two type of duck. These are a wheat-fed duck.- Yes.
0:25:59 > 0:26:03And we have a maize-fed duck where their diet is predominantly maize.
0:26:03 > 0:26:05- It's a corn-fed. Yeah.- Right.
0:26:05 > 0:26:07The textures and flavours are quite different.
0:26:10 > 0:26:12- These are the corn-fed ducks.- Oh.
0:26:12 > 0:26:14You can see the beaks and legs are different.
0:26:14 > 0:26:17These have got a different texture.
0:26:17 > 0:26:22The maize comes through and it keeps...it keeps the breast moist.
0:26:22 > 0:26:24- This is for us, mate. - It is. Corn-fed.
0:26:24 > 0:26:28I think the best thing now, we'll go back and see some of the glamorous girls
0:26:28 > 0:26:31and get some whites on you instead of this racing gear
0:26:31 > 0:26:35and you can go and cut your bits up and select your own perfect bit.
0:26:38 > 0:26:41Here we've got the corn-fed. Two nice, meaty corn-fed.
0:26:41 > 0:26:43- There's a difference in colour. - Absolutely.
0:26:43 > 0:26:47That's a big-ish duck, a five and a half pound duck, about two and a half kilos.
0:26:47 > 0:26:52- A belter. - So, we take the legs off first, just trim round, but you don't cut.
0:26:52 > 0:26:54Break the joint. Break the joint.
0:26:54 > 0:26:58- It's easy, just follow the bone round.- Yes.- There's no effort.
0:26:58 > 0:27:00Keep your finger out of the way. Just follow it round.
0:27:00 > 0:27:04You're following round, just feel it round the bone. Twist...
0:27:04 > 0:27:06Until you get a shaped portion.
0:27:06 > 0:27:10And the breast bone. Gently ease into it, just ease back, follow it back.
0:27:10 > 0:27:13Same on the other side. Ever so gently.
0:27:13 > 0:27:15Follow back.
0:27:15 > 0:27:19Down. Now we just quietly move it away from the breastbone.
0:27:19 > 0:27:22Push it away and just gently follow it round.
0:27:22 > 0:27:24No rush, no rush.
0:27:26 > 0:27:30- Gently follow it round. - It's clean as a whistle, that.
0:27:30 > 0:27:32The other side, as well. Take it away.
0:27:35 > 0:27:39Take it round. Take the wishbone.
0:27:39 > 0:27:43Just ease it round. Just crack the wishbone away from the body.
0:27:43 > 0:27:46That's then attached to the wing, then you're steering round it.
0:27:46 > 0:27:49Again, round the end.
0:27:49 > 0:27:52Get the wishbone out. Then you turn it over.
0:27:52 > 0:27:56- Just trim them up. There's the two breast portions.- Lovely.
0:27:56 > 0:27:57And we've got our leg portions.
0:27:57 > 0:28:00This looks great. I'm excited. Any chance of eating some?
0:28:00 > 0:28:03- We've got a kitchen full of the stuff.- Brilliant.
0:28:03 > 0:28:05- Do you want to have a nibble?- Oh, yes.
0:28:05 > 0:28:09Oh, listen, you know, it's driving me quackers, this!
0:28:09 > 0:28:12- Proof of the pudding, boys, here we are.- Oh, thanks, Reg.
0:28:12 > 0:28:14Oh, I knew you'd go for that crispy bit.
0:28:14 > 0:28:17- Have a look at that bit. - That is awesome.
0:28:17 > 0:28:21Oh, look at that, man.
0:28:21 > 0:28:23- Bone, clean out.- It tastes so ducky.
0:28:23 > 0:28:27All I can say is, Nigel's a genius, but his pigeon doesn't stand a chance.
0:28:27 > 0:28:29Wipe the floor with it.
0:28:31 > 0:28:33Reg's duck is going to taste brilliant.
0:28:33 > 0:28:36Let's serve it with some of the black peas we saw in the market.
0:28:36 > 0:28:41And I can remember some other great local specialities I used to enjoy as a boy. It's time to get digging.
0:28:41 > 0:28:44Colin Nelson has farmed potatoes all his life,
0:28:44 > 0:28:47but believes that to get the freshest taste
0:28:47 > 0:28:50his spuds must go from plough to plate in less than 12 hours.
0:28:50 > 0:28:52And, guess what?
0:28:52 > 0:28:55We're about to get our hands on the very first of the season.
0:28:55 > 0:28:59- Hello, there!- Dave.- Great to meet you. How are you doing? - Spring has sprung!
0:28:59 > 0:29:01The first new potatoes of the year!
0:29:03 > 0:29:08- What is a new potato?- A new potato is something you've harvested straight from the field,
0:29:08 > 0:29:11skins are not set, just the right size.
0:29:11 > 0:29:15I always think if you have to put a knife in a new potato it's too big.
0:29:15 > 0:29:18Get your fork underneath and dig down.
0:29:18 > 0:29:20Oh! Look at those!
0:29:20 > 0:29:23And then pop them in your box and you've got them.
0:29:23 > 0:29:28Oh, yes! It's firm, it's fresh, it's straight from the soil and it's going on the plate.
0:29:28 > 0:29:31When I was a little boy my dad would come back with a bag of these.
0:29:31 > 0:29:34He would say, "The Ormskirk potatoes are in, son."
0:29:34 > 0:29:40And we'd have this big feed of new potatoes just with a bit of butter, and I can remember the taste.
0:29:40 > 0:29:44I can remember that smell, and peeling them, or not, you just wash them, and look...
0:29:44 > 0:29:47You should be able to take the skins off washing them.
0:29:47 > 0:29:49Look at that, Dave. It's like digging for diamonds.
0:29:49 > 0:29:54It's wonderful. What's so special about these potatoes though, Colin?
0:29:54 > 0:29:58The first key thing is to get the right variety and I always use Ulster Chieftain.
0:29:58 > 0:30:03And then get a bit of good farmyard manure and that gives them the taste.
0:30:03 > 0:30:08- And then get them early, nice and tender, and you've got a lovely, lovely meal.- Oh, look at this.
0:30:08 > 0:30:13I always think it turns a good cook into a brilliant cook.
0:30:13 > 0:30:16Well, if you've got good stuff you can't go wrong.
0:30:18 > 0:30:21All I can say is, in our panel of tasters
0:30:21 > 0:30:25you'll be having these potatoes within six hours of being dug.
0:30:25 > 0:30:27Now, you can't get any better than that.
0:30:27 > 0:30:32When you get enough in your box we'll take them to my mother, who has been cooking them
0:30:32 > 0:30:36for 60-odd years, and she'll show you how to cook them really well.
0:30:38 > 0:30:42- Shall we put them in? - Oh, aye, go on.
0:30:49 > 0:30:50The magic moment.
0:30:53 > 0:30:55Stand up for the potato.
0:30:55 > 0:31:00- Yes, the Ormskirk new potato. - Oh, definitely.- The first ones.
0:31:00 > 0:31:02- The first earlies, yes.- Yeah.
0:31:04 > 0:31:07And we'll try them with some butter on.
0:31:07 > 0:31:10- Definitely.- It's kind of waxy
0:31:10 > 0:31:14and when you split into it that aroma hits you.
0:31:17 > 0:31:19Oh!
0:31:19 > 0:31:25- Wonderful.- So, Anne, do you think it makes a difference eating the potatoes straight from the ground?
0:31:25 > 0:31:27Straight out of the Lancashire soil, it does.
0:31:27 > 0:31:30They don't get dried up then, you see, when they're fresh.
0:31:30 > 0:31:34They're so tender when you first get them up.
0:31:34 > 0:31:37So, Colin, who gets these fabulous potatoes?
0:31:37 > 0:31:42- Do you sell them around the country, or...- Just in the local area. We keep them to ourselves.
0:31:42 > 0:31:47They're our local pearls, they are, our golden pearls.
0:31:47 > 0:31:48Keep them to ourselves.
0:31:48 > 0:31:53I think there might be a few more people know about them now.
0:31:53 > 0:31:54Sorry, Colin!
0:31:58 > 0:32:02We've risen to the challenge. We're doing three ways with Goosnargh duck.
0:32:02 > 0:32:04And then we're going to serve them...
0:32:04 > 0:32:06We dug today Ormskirk potatoes.
0:32:06 > 0:32:11And just lying provocatively on a bed of Lancashire black peas.
0:32:11 > 0:32:16But will the local diners think our dish is good enough to beat Nigel's in the blind tasting?
0:32:16 > 0:32:18- Black peas!- Could you pass them, Nigel?
0:32:18 > 0:32:22Now, they may look like pet food because they could also be known as pigeon peas.
0:32:22 > 0:32:25Because they're used to feed your pigeons.
0:32:25 > 0:32:30The first thing we're going to do though, Nigel, is we're going to show the good people at home
0:32:30 > 0:32:32- how simple a confit duck can be.- Yeah.
0:32:32 > 0:32:37This is the leg and the thigh. Take three. Now, it needs to be salted.
0:32:37 > 0:32:40- And then we add some pepper on both sides.- A bit of sliced shallot goes on.- Yeah.
0:32:40 > 0:32:43And then there's some sliced garlic.
0:32:43 > 0:32:47- About two, three cloves.- About half a dozen sprigs of fresh thyme.
0:32:47 > 0:32:50See that? That's a star anise
0:32:50 > 0:32:52and it smells slightly aniseedy.
0:32:52 > 0:32:54- It does, doesn't it, yeah?- Lastly...
0:32:54 > 0:32:56- A bay leaf.- Or two.
0:32:56 > 0:33:00Cover that and leave that in the fridge for 24 hours.
0:33:00 > 0:33:04After 24 hours it looks like this.
0:33:04 > 0:33:08Now, what we need to do is to brush the solids off.
0:33:11 > 0:33:14Here I've got a pan of melted duck fat
0:33:14 > 0:33:20and you plunge the newly brushed duck portion in the duck fat as a preserving method.
0:33:20 > 0:33:23You know, you could confit pork, confit salmon, and...
0:33:23 > 0:33:26because once the duck's been confited, cooked in the duck fat,
0:33:26 > 0:33:30you can leave it to set in the duck fat and it'll last for months in the fridge.
0:33:30 > 0:33:36- Put that in an oven, about 140, and you leave it to rumble away for about three hours.- Exactly, yeah.
0:33:36 > 0:33:40This is what it looks like after three hours.
0:33:40 > 0:33:43We put them in the oven for about 20 minutes to finish off, you see.
0:33:43 > 0:33:48- And that will crisp up and any fat that's in there will kind of roast out.- Yeah.
0:33:48 > 0:33:50The pigeon peas.
0:33:50 > 0:33:54That's the pea. You soak the pea, just like making your marrow fats.
0:33:54 > 0:33:57- Yes, he's not wrong.- You can put a bit of bicarb in if you want.
0:33:57 > 0:34:00Because all bicarb does is accelerate the process,
0:34:00 > 0:34:03but the longer you leave them in nice water the better it is.
0:34:03 > 0:34:06Now, that you stick into a saucepan and boil for about three hours.
0:34:06 > 0:34:10- Right, yeah.- We need to kind of rinse them off. - Well, just strain them.
0:34:10 > 0:34:16All these need to do is to be warmed through with a jumbo knob of butter, a couple of bay leaves.
0:34:16 > 0:34:19- How are they cooking, Si, how are they cooking?- Some salt.
0:34:19 > 0:34:23- Right.- We'll just let that sweat down now for... Well, as long as we like.
0:34:23 > 0:34:26As long as we like, really. Look at that.
0:34:26 > 0:34:27So, what's next, mate?
0:34:27 > 0:34:33Nigel, Nigel, Nigel, the most perfect potato you have ever seen.
0:34:33 > 0:34:37- You haven't got...- Ormskirk. - Ormskirk!- New potatoes, dug this morning.
0:34:37 > 0:34:41- You got the first Ormskirks before me.- Yeah.
0:34:41 > 0:34:44- I can't believe it.- It's true.
0:34:44 > 0:34:46- Now, that's a new potato.- It is.
0:34:46 > 0:34:49Boil them for 20 minutes, taste of paradise.
0:34:49 > 0:34:51It's like a savoury duck.
0:34:51 > 0:34:56It's a Lancashire thing. We're going to do cocktail ones, but we're going to do a duck savoury duck.
0:34:56 > 0:34:58- We hope it works! - A duck savoury duck!
0:34:58 > 0:35:02These are lardons, which are pieces of streaky bacon cut into strips.
0:35:02 > 0:35:05- Just fry those off until they've just gone golden.- Yeah.
0:35:05 > 0:35:08We're going to put these gorgeous lovelies in the pan, as well.
0:35:08 > 0:35:10Very quickly, don't cook them.
0:35:10 > 0:35:12Look at this, man. It's gone a lovely golden colour, look.
0:35:12 > 0:35:16- Beautiful.- To that we're going to add a finely chopped onion.
0:35:16 > 0:35:19We simply want to let them go translucent, soften them.
0:35:19 > 0:35:23So, there's about 200 Gs of livers in here, look.
0:35:23 > 0:35:26We'll get it on the heat and colour them slightly.
0:35:26 > 0:35:31What we're going to do now is we're going to blitz them with various other ingredients.
0:35:31 > 0:35:34They're just starting to colour up now. There we go, look at those.
0:35:34 > 0:35:38- Mr King!- Oh, Matron!
0:35:38 > 0:35:39We add some breadcrumbs.
0:35:39 > 0:35:42A pinch of sage. Dried herbs for this one.
0:35:42 > 0:35:46A pinch of dried thyme and a grinding of nutmeg.
0:35:46 > 0:35:48- An egg yolk. - A bit of pepper, as well.- Oh, aye.
0:35:48 > 0:35:50A bit of salt. And then the egg yolk.
0:35:50 > 0:35:53What we're aiming for, the consistency of this,
0:35:53 > 0:35:56we're aiming for a kind of firm, nice paste.
0:35:56 > 0:36:00- I'm just giving it a quick blast... That's it.- That's what we want.
0:36:00 > 0:36:02Have you got a blast chiller?
0:36:02 > 0:36:07- Yes.- Now, this would be great if we put this in the blast chiller for a minute or two to firm it up.
0:36:09 > 0:36:11- Is that chilled down?- Yeah.
0:36:11 > 0:36:14This is pig caul, also know as pig clingfilm. I'll just cut that.
0:36:14 > 0:36:16This is brilliant.
0:36:16 > 0:36:22Not only will it stop the duck savoury ducks from falling apart, it'll keep them juicy.
0:36:22 > 0:36:26Get a piece about the size of a walnut and start to roll it up.
0:36:26 > 0:36:29There it is, cocktail-sized duck savoury duck.
0:36:29 > 0:36:30- And repeat...- Several times.
0:36:30 > 0:36:34We're going to do roasted plums to go with the duck breast.
0:36:34 > 0:36:38- Roasted plums, yeah. - We half and de-stone the plum.- Yeah.
0:36:38 > 0:36:41We're going to add some pepper.
0:36:41 > 0:36:45Some sugar in, not too much, about a teaspoon.
0:36:45 > 0:36:48A lovely sprig of thyme underneath those plums.
0:36:48 > 0:36:51- That's it, and they'll go in the oven for about 10 minutes.- If that.
0:36:51 > 0:36:53That's the savoury duck ducks.
0:36:53 > 0:36:56Reg's duck breasts. The first thing is you should trim them off.
0:36:56 > 0:36:58We need to get these confits in.
0:37:00 > 0:37:05Now, all I'm doing is prepping Dave up some thyme. Just finely chopping it.
0:37:05 > 0:37:06I'm criss-crossing the duck.
0:37:06 > 0:37:09This is going to enable the heat to penetrate to the meat
0:37:09 > 0:37:11and also to crisp the skin up.
0:37:11 > 0:37:16Lots of pepper. I'm going to use some frozen peas, a pat of butter, and warm them through.
0:37:16 > 0:37:19- I'm just going to season them slightly.- The pan's nice and hot.
0:37:19 > 0:37:24The duck breasts go in skin side down. Fatty, fatty, sizzle, sizzle.
0:37:24 > 0:37:26- Look at that!- Oh!
0:37:26 > 0:37:29There you go.
0:37:29 > 0:37:31And just sear till golden.
0:37:31 > 0:37:33Absolutely beautiful.
0:37:33 > 0:37:35That's done.
0:37:35 > 0:37:38Now, we pop that in the oven for about eight minutes.
0:37:38 > 0:37:41We're going to put the plums in and the duck savoury ducks.
0:37:41 > 0:37:44Now, we've got to keep an eye on these. They won't take long.
0:37:44 > 0:37:48- The plums will need turning after about four minutes.- Fantastic.
0:37:48 > 0:37:52We just want to crush these potatoes a little bit just so that the butter
0:37:52 > 0:37:54and the mint and the seasoning will just leach in.
0:37:54 > 0:37:57- The plate's under the grill. - Thank you very much.
0:37:57 > 0:37:59Butter.
0:37:59 > 0:38:01White pepper with potatoes.
0:38:01 > 0:38:03- Are you going to let me have a taste?- Yes.
0:38:03 > 0:38:06- These are the first of the Ormskirks. - Yeah!
0:38:06 > 0:38:08Look at that, with a bit of salt and butter in.
0:38:10 > 0:38:14- They're awesome.- They're heavenly, those. Are those plums ready?
0:38:14 > 0:38:17- Not yet they're not.- Balsamic vinegar, that's what we need.
0:38:18 > 0:38:22- Yes.- That's good, the balsamic. I like that, the balsamic on them.
0:38:22 > 0:38:25- Pigeon peas, they're done. - Lovely.- They can rest.
0:38:25 > 0:38:27Get the duck savoury ducks out?
0:38:27 > 0:38:28Yeah.
0:38:31 > 0:38:33Right, just leave those to rest, now.
0:38:33 > 0:38:35- Lovely.- Shall we turn the plums?
0:38:35 > 0:38:39- We'll have to go for it.- I've turned them once already.- Have you?
0:38:39 > 0:38:41Yeah. They're hard.
0:38:41 > 0:38:44Do you have a little bit of syrup? Have you got any?
0:38:44 > 0:38:47- I've got rhubarb syrup.- Great. Back in the oven?- Yeah.
0:38:47 > 0:38:52- Dave, I'm going to flash the plates again for you.- Ooh! Thanks, Nige!
0:38:52 > 0:38:54There's nothing like a flash of your plates!
0:38:54 > 0:38:57Whilst you're flashing, could you find some Madeira?
0:38:57 > 0:39:01Madeira? So, you want some syrup and you want some Madeira now?
0:39:01 > 0:39:02- Well, you know.- Come on, lads.
0:39:02 > 0:39:05There's nowt the matter with that. Let's take them plums out.
0:39:05 > 0:39:07Plums out.
0:39:07 > 0:39:09Right.
0:39:09 > 0:39:13And, guess what, we've found you some Madeira to go with your rhubarb syrup.
0:39:13 > 0:39:15Thank you very, very, very much.
0:39:15 > 0:39:17What would we do without you?
0:39:17 > 0:39:19- What would you do? - I'm going to start serving up.
0:39:45 > 0:39:48There we have it, three ways with Goosnargh duck.
0:39:48 > 0:39:50Duck, duck.
0:39:50 > 0:39:55Served with, dug today, on the plate, new potatoes from Ormskirk.
0:39:55 > 0:39:59Come on, the boys! All finished off with Lancashire pigeon peas.
0:39:59 > 0:40:04I'll have a little bit of duck confit and black peas.
0:40:06 > 0:40:09Really nice duck confit that. And the duck duck.
0:40:09 > 0:40:12The duck savoury duck. The texture's good.
0:40:15 > 0:40:20- To be honest, you can't go wrong with duck breast, Goosnargh breast. - You just cannot.
0:40:20 > 0:40:21- It's just the best, isn't it?- It is.
0:40:24 > 0:40:26Just taste those potatoes, Nigel.
0:40:28 > 0:40:31I like the savoury duck. It's something a bit different.
0:40:31 > 0:40:36The only thing I would say is it's a big portion, but, I mean, I'd probably eat it,
0:40:36 > 0:40:41- but it is a big portion. For me it's a lovely dish.- Thank you.
0:40:41 > 0:40:44So, here's ducking to you, chaps.
0:40:44 > 0:40:46Thanks very much, Nigel.
0:40:46 > 0:40:47It's crunch time.
0:40:47 > 0:40:49The diners here will taste both dishes,
0:40:49 > 0:40:51but with no idea who cooked which.
0:40:51 > 0:40:58First up is Nigel's wood pigeon breast, leg parcel with spinach, hazelnuts and a celeriac sauce.
0:40:58 > 0:41:03It's difficult to get wood pigeon right. Often it's tough if it's overdone. That was perfect.
0:41:03 > 0:41:05I was surprised how light and flavourable it was.
0:41:05 > 0:41:08The mushrooms are very, very nice and creamy.
0:41:08 > 0:41:12The puree, I've never had anything like that before.
0:41:12 > 0:41:16The parsley had a nice salty flavour that complemented the wood pigeon.
0:41:16 > 0:41:20The hazelnuts were a surprise. They were quite nice, a little bit sweet.
0:41:20 > 0:41:26I wouldn't have said wood pigeon particularly was something that I would associate with this area.
0:41:26 > 0:41:31Traditionally, not quite maybe Lancashire, but maybe nouveau Lancashire, you know?
0:41:31 > 0:41:35The top end of the market. As a Lancastrian I welcome it.
0:41:35 > 0:41:37That seemed to be popular. How will our dish go down?
0:41:37 > 0:41:40Let's see.
0:41:40 > 0:41:43- Oh, that is nice.- Gorgeous.
0:41:43 > 0:41:47- Very flavoursome. - The confit of duck on the bone I thought was absolutely delicious.
0:41:47 > 0:41:49It just fell from the bone.
0:41:49 > 0:41:54The savoury duck and the plum I thought were lovely. And the black peas, very, very tasty.
0:41:54 > 0:41:57The highest point for me was the duck breast and the black peas.
0:41:57 > 0:42:02- I love black peas.- As far as presentation was concerned, it was a bit lacking in the two veg.
0:42:02 > 0:42:05You know, we're meat and two veg people up here.
0:42:05 > 0:42:07There is a strong Lancashire tradition with black peas
0:42:07 > 0:42:10and, for me, that said more about Lancashire on a plate
0:42:10 > 0:42:15because that had one ingredient that you could identify as very strongly Lancastrian,
0:42:15 > 0:42:17whereas the other meal didn't.
0:42:17 > 0:42:19APPLAUSE
0:42:19 > 0:42:22Well, thank you so much for coming.
0:42:22 > 0:42:24- I mean, we've had a ball. - It's been great.
0:42:24 > 0:42:26Aye, it has been a good laugh, hasn't it?
0:42:26 > 0:42:28It's been messy, but good fun.
0:42:28 > 0:42:34We had a great time in Lancashire. We've kind of explored everything, from Blackburn Cathedral...
0:42:34 > 0:42:36We've been everywhere.
0:42:36 > 0:42:38Blackburn Cathedral! When did you go there?
0:42:38 > 0:42:40We were cooking hotpot outside it.
0:42:40 > 0:42:43It was brilliant. It's just been fun.
0:42:43 > 0:42:45The food's great, the people are great.
0:42:45 > 0:42:48OK, now, thank you for your patience.
0:42:48 > 0:42:52Now what you're voting for is the taste, the flavour, of course,
0:42:52 > 0:42:55but also the representation of Lancashire.
0:42:55 > 0:42:58Can we have a clear show of hands, please, for the pigeon?
0:42:58 > 0:43:01One, two, three, four for the pigeon.
0:43:01 > 0:43:05Could we have a clear show of hands, please, for the duck?
0:43:05 > 0:43:08So, that's one, two, three, four, five for the duck.
0:43:08 > 0:43:14OK. The pigeon was Nigel's and the duck was ours.
0:43:14 > 0:43:16APPLAUSE
0:43:16 > 0:43:18Hey! Hey! Hey!
0:43:18 > 0:43:22Sorry. Keep your dignity!
0:43:22 > 0:43:24'That was a very close call, but the local ingredients,
0:43:24 > 0:43:27'especially the black peas, swung it for us, Dave, I reckon.'
0:43:27 > 0:43:30'You're right, Kingy, but isn't Nigel a star?
0:43:30 > 0:43:34'It was a real privilege to cook alongside him in this brilliant county. We'll be back!'
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