0:00:02 > 0:00:06- We're the Hairy Bikers...- We're on the road to find regional recipes to rev up your appetite.
0:00:06 > 0:00:11- We're riding county to county to discover, cook and enjoy the best of British.- Come on!
0:00:25 > 0:00:28We're here to define the true taste of Anglesey.
0:00:33 > 0:00:38Here we are, dude - Anglesey! The Menai Straits behind us. Oh, fabulous!
0:00:38 > 0:00:43This county is an island and used to be known as Mam Cymru, the Mother of Wales.
0:00:43 > 0:00:46That's because it was Wales's larder, its pantry.
0:00:46 > 0:00:50Also very famous for its mussels, oysters, its coastline, fish...
0:00:50 > 0:00:53Its livestock, its black beef.
0:00:53 > 0:00:54Let's go and the people.
0:00:54 > 0:00:58The people of Anglesey, what are you all about?
0:01:00 > 0:01:03On our quest to define the real flavours of Anglesey,
0:01:03 > 0:01:09we moor up at Beaumaris Lifeboat Station to cook up an ancient traditional dish.
0:01:09 > 0:01:14We get stuck in mud on the Menai Straits in search of the freshest mussels and oysters on the island.
0:01:14 > 0:01:21And we taste the diamonds of the deep - sea salt like you've never seen it before.
0:01:21 > 0:01:24Representing Anglesey in the cook-off is Stephen Duffy.
0:01:24 > 0:01:28Will we be able to beat him, using the county's finest ingredients?
0:01:40 > 0:01:43Beaumaris, Anglesey.
0:01:43 > 0:01:48Here we are, and this is the place where we need to find out what the people of Anglesey really eat.
0:01:48 > 0:01:51What, to you, symbolises Anglesey? In food?
0:01:51 > 0:01:53- The mussels to start with.- Right.
0:01:53 > 0:01:56- Bara brith.- Bara brith?
0:01:56 > 0:01:59Obviously seafood. Oysters from the Straits.
0:01:59 > 0:02:03Proper Welsh lamb. You can really taste the difference in it.
0:02:03 > 0:02:09- Here we are, great.- Isn't it lovely seeing a butcher's shop that's got cooked HOT meat?
0:02:09 > 0:02:14- It's very popular.- Look at that. That's proper crackling. - That's scratchings for you!
0:02:16 > 0:02:17Don't be shy!
0:02:17 > 0:02:21Ohhh! Stan, what's special about Welsh meat.
0:02:21 > 0:02:25It's a lot to do with the grazing on the island.
0:02:25 > 0:02:32They do look after their cattle. The lamb especially, and the Welsh Black. They are very, very popular.
0:02:32 > 0:02:35- That's the business. - Stan, is this Anglesey beef?
0:02:35 > 0:02:38- It's all off the island. - That's good beef.- Good, innit?
0:02:38 > 0:02:41A cup of tea, I think.
0:02:41 > 0:02:45- Hello.- Hello.- Welsh high tea for you. - Fabulous, thank you very much.
0:02:45 > 0:02:49We've got fruit scones, Welsh cakes, which we serve warm with butter.
0:02:49 > 0:02:52Hmm. Nice and spicy, aren't they?
0:02:52 > 0:02:57- And the bara brith. Fruit bread. That's what bara brith is, fruit bread.- Fruit bread. Hmm.
0:02:57 > 0:02:59Oh, yeah.
0:02:59 > 0:03:03- Hello.- Nice to meet you. I'm Sarah. - Hi, Sarah, nice to meet you.
0:03:03 > 0:03:07- We've got some pork and leek Anglesey sausages.- Yes.
0:03:07 > 0:03:12- You know how to get to a man's heart pretty quick, don't you? Yes. - Exactly. Happy pigs, we say.
0:03:12 > 0:03:16- Very nice sausages.- This is our Anglesey blue.- I've heard about this.
0:03:16 > 0:03:21- That it's the most expensive blue cheese in the world.- It is. - How much is a kilo?
0:03:21 > 0:03:23£29 a kilo.
0:03:23 > 0:03:26- Wow!- That is good cheese.- It is.
0:03:26 > 0:03:28We've got Tracey with her home-made pate.
0:03:28 > 0:03:33Ooh! This is smoked mackerel and Stilton pate. Wow.
0:03:33 > 0:03:36You are not frightened of your flavours, are you?
0:03:36 > 0:03:42If anybody's going to tell us what Anglesey is about, food-wise, it's got to be you, you're the lass.
0:03:42 > 0:03:47- Is there an iconic dish of Anglesey? A good old-fashioned recipe? - Anglesey eggs.
0:03:47 > 0:03:51- Anglesey eggs. Have you heard of that, Tracey?- Yes.- This was a dish
0:03:51 > 0:03:54Mum could put in the oven, ready for when the kids came home from school.
0:03:54 > 0:03:57- It was classed as a family filler. - Right.
0:03:57 > 0:04:01Mum always had potatoes in the store, eggs in the fridge,
0:04:01 > 0:04:06- bit of cheese that might have gone a little bit hard. Leeks, we've always got.- Yes.
0:04:06 > 0:04:10- It's our national vegetable. - It's Wales, isn't it? - Anglesey is going to be good.
0:04:10 > 0:04:14Anglesey eggs sounds like a great dish - simple yet flavoursome
0:04:14 > 0:04:17and can be created from basic Welsh ingredients.
0:04:17 > 0:04:20Let's breathe life into an ancient county classic.
0:04:20 > 0:04:26We need to head somewhere special to find the finest example of the Welsh national symbol - the leek.
0:04:30 > 0:04:36James Hooton's family have been farming on Anglesey since 1964.
0:04:36 > 0:04:37That's what we are after.
0:04:37 > 0:04:39The hallowed symbol of Wales.
0:04:39 > 0:04:42James, where are those lovely leeks bound for?
0:04:42 > 0:04:46They're going into our farm shop, which is just behind the trees.
0:04:46 > 0:04:50- 10am, you cut the leeks, you can have them with your lunch. - Lovely.- Proper food.
0:04:50 > 0:04:55- You don't just grow crops, do you? - We grow a wide range of fruits and vegetables,
0:04:55 > 0:05:00- but we also keep livestock.- What sort of beef cattle do you keep? - They're all Welsh Blacks.- Ah!
0:05:00 > 0:05:03- They are quite famous, aren't they? - The native breed of Wales.
0:05:03 > 0:05:06Come on, James, show us your bullocks.
0:05:10 > 0:05:12A-ha!
0:05:12 > 0:05:18- So this is the Welsh blackface. - The famous sirloin on forked hooves. They're magnificent, aren't they?
0:05:18 > 0:05:22What makes the Welsh Black beef taste so good?
0:05:22 > 0:05:24They are a slow-growing breed.
0:05:24 > 0:05:27They've got marbling in the meat, which adds to the flavour.
0:05:27 > 0:05:32- Do they adapt well to the climate here?- They can cope with all sorts of weather. Look at their coats.
0:05:32 > 0:05:35They are very woolly. One over there looks like Tom Jones.
0:05:35 > 0:05:40Champion, James. Take us to your shop. We need a few bits and pieces.
0:05:40 > 0:05:41Forward!
0:05:41 > 0:05:43Ohh...
0:05:43 > 0:05:45Let's get cracking.
0:05:45 > 0:05:49'And get all our ingredients for our traditional Anglesey dish.'
0:05:49 > 0:05:52- I suppose Anglesey eggs, step one. - It's a start.
0:05:52 > 0:05:54Ah, there they are.
0:05:54 > 0:05:58- Those leeks.- They are smashing. - Potatoes. They are over here, mate.
0:05:58 > 0:06:05- Nadines. These are good mashers, good chippers, good general purpose. - Now, we call them "nads".
0:06:05 > 0:06:12Here, you know this Anglesey eggs is a vegetarian delight, but you know what it would be great with?
0:06:12 > 0:06:15- What?- These ruddy great big bacon chops.- Yes.
0:06:15 > 0:06:18- Just a bit on the side.- Oh, yes. - Right, cheese.
0:06:18 > 0:06:24Welsh Cheddar. Full-flavoured, mature Cheddar from Wales.
0:06:24 > 0:06:28- I tell you what, Dave.- Yeah? - We better get some...
0:06:28 > 0:06:31- THEY TALK NONSENSE - Double cream!
0:06:31 > 0:06:33READS WELSH BADLY
0:06:33 > 0:06:35Oh, Charlotte Church(!)
0:06:35 > 0:06:36- That's it.- Yep. There.
0:06:43 > 0:06:46We're off to Beaumaris Lifeboat Station where a hungry crowd
0:06:46 > 0:06:49are looking forward to seeing us re-create a county classic
0:06:49 > 0:06:52that'll bring back childhood memories.
0:06:52 > 0:06:57We're making Anglesey eggs - mashed potatoes and leeks with sliced boiled eggs
0:06:57 > 0:07:02and a creamy cheese sauce and a crunchy cheese topping to finish.
0:07:02 > 0:07:05Welcome to Beaumaris Lifeboat Station.
0:07:05 > 0:07:10That, in the deep, dark mists, is Snowdonia mountain range.
0:07:10 > 0:07:13- What a place to be, what a place to cook.- It's fabulous.
0:07:13 > 0:07:17We're doing Anglesey eggs out of the symbol of Wales - the leek.
0:07:17 > 0:07:22- It's mashed potatoes and leeks put together, a bit like a colcannon. - Yes.
0:07:22 > 0:07:26- Onto that, it's sliced hard-boiled eggs.- On top of that,
0:07:26 > 0:07:30there's a fantastic cheese sauce and a lovely, crumbly topping.
0:07:30 > 0:07:33It's a really good vegetarian dish.
0:07:33 > 0:07:38- However...- However, it's even better with some bacon chops.
0:07:38 > 0:07:40LAUGHTER
0:07:40 > 0:07:42- First step, my friend... - Thank you.- ..is on the spuds.
0:07:42 > 0:07:47I am putting half a dozen eggs in boiling water.
0:07:47 > 0:07:50Leeks are a fantastic veg.
0:07:50 > 0:07:54And the leeks only take about five minutes to blanch.
0:07:54 > 0:07:59- Do you think that's enough leeks, Kingy?- Aye, that'll do.
0:07:59 > 0:08:02- The eggs are boiling. - The eggs are boiling.
0:08:02 > 0:08:06- The leeks are coming to a simmer. - The leeks are coming to a simmer.
0:08:06 > 0:08:09And Kingy's "nads" are on a slow rumble.
0:08:09 > 0:08:12Meanwhile, I'll make the cheese sauce.
0:08:12 > 0:08:16And I'm going to make the crumbly topping loveliness.
0:08:16 > 0:08:19We are using two types of cheese in this.
0:08:19 > 0:08:22There isn't a cheese made on Anglesey that's like Cheddar.
0:08:22 > 0:08:25They have blue cheese, goat's cheese, but there isn't a hard cheese.
0:08:25 > 0:08:30So we've got Caerphilly and a nice Welsh Cheddar from just over the water.
0:08:30 > 0:08:33- It's not grating. Look at it. Have you seen that?!- Get off!
0:08:33 > 0:08:36That's how Heston Blumenthal would grate cheese.
0:08:36 > 0:08:40He wouldn't. He'd put it through a sieve and blow it up!
0:08:40 > 0:08:45These leeks I just blanched. They're not boiled to death, they are just right.
0:08:45 > 0:08:47We're going to do the topping. It's really simple.
0:08:47 > 0:08:50I'm going to put some breadcrumbs in,
0:08:50 > 0:08:56mix it up...like that. What that's going to do is give you two different types of textures.
0:08:56 > 0:09:01As the cheese melts, you're going to get a little crust and crumb of crunchiness.
0:09:01 > 0:09:05We're going to put some nutmeg in, maybe half a teaspoon. No more.
0:09:05 > 0:09:09But some black pepper into it.
0:09:09 > 0:09:13- Season it, a little bit of salt. - I think these are done, don't you?
0:09:13 > 0:09:17- We don't want them rock hard. - No, they'll be lovely.
0:09:17 > 0:09:21Does everybody know how to make a cheese sauce?
0:09:21 > 0:09:24Melt some butter...
0:09:24 > 0:09:26This is what is known as a roux.
0:09:26 > 0:09:28Flour goes into the butter.
0:09:28 > 0:09:31About that much - nice thick one.
0:09:31 > 0:09:34Mix that to a paste.
0:09:34 > 0:09:36Dribble some milk in...
0:09:38 > 0:09:42If it goes lumpy, I just get the whisk on it.
0:09:42 > 0:09:44It's smooth, it's lovely.
0:09:44 > 0:09:45HE MOUTHS
0:09:45 > 0:09:47Some nice black pepper.
0:09:47 > 0:09:51A few grains of the caviar of the salt world.
0:09:51 > 0:09:56We're going to wait for that sauce to thicken up and cook the flour off a bit,
0:09:56 > 0:10:01- then we'll add the cheese and some English mustard.- The good thing about adding mustard,
0:10:01 > 0:10:05- it just give it a slight piquance. - A nice consistency, nice sheen.
0:10:05 > 0:10:08And no lumps!
0:10:08 > 0:10:12I want it to be more like a fondue than a runny sauce.
0:10:12 > 0:10:15Something you can just dip your bread in and eat.
0:10:15 > 0:10:19That's what's going to make it super tasty over the hard-boiled eggs.
0:10:21 > 0:10:24HE CHUCKLES
0:10:24 > 0:10:27- Oh!- Look at that.- I have to say,
0:10:27 > 0:10:32I've never known potatoes take so long to boil in all my life.
0:10:32 > 0:10:37- Should I shell my eggs while I'm waiting?- Dave, shell your eggs while you're waiting.
0:10:37 > 0:10:40Course we all know where an eggshell has been.
0:10:40 > 0:10:43LAUGHTER
0:10:43 > 0:10:48I'll just check...the potatoes.
0:10:48 > 0:10:50Come on, girls, be nice.
0:10:50 > 0:10:55- I have the hard-boiled eggs, leeks and cheese sauce ready.- Have you? Good lad.
0:10:55 > 0:11:00In the pan we cooked the potatoes in, it's warm, we're going to melt the butter slowly,
0:11:00 > 0:11:02a little bit of seasoning.
0:11:02 > 0:11:07This is white pepper because that goes really well with potatoes. This is called a ricer.
0:11:07 > 0:11:12You stick your potato in there, give it a good squash. It's like a giant garlic press.
0:11:12 > 0:11:16It comes out and it's absolutely smooth mash. It's a lovely way to do it.
0:11:16 > 0:11:20That egg white end, I'm chucking it.
0:11:20 > 0:11:22- You're not. - I am, because I don't like it.
0:11:22 > 0:11:28Each slice is going to contain a little disc of good Anglesey yolk.
0:11:28 > 0:11:33Just a tip - when you're doing eggs, if you want them to slice easily, wet your knife.
0:11:33 > 0:11:36Stir that round like that.
0:11:36 > 0:11:42Before we put the cream in, what we want to check is the level of butter and seasoning we've got in there.
0:11:42 > 0:11:48- Do like you do - have a taste. - Then put more butter in.- Then put more butter in! Exactly that!
0:11:48 > 0:11:50Perfect. Lovely.
0:11:50 > 0:11:55She's getting excited now, that lady over there, about the amount of butter going in.
0:11:55 > 0:11:58- You'll be all right! - You'll be all right, love!
0:11:58 > 0:12:03Look at that. You just push that butter through like that.
0:12:03 > 0:12:06Putting a little bit of cream in. Look at that.
0:12:10 > 0:12:13- May I?- You may. Have a go of that.
0:12:13 > 0:12:17Look at that! That is fluffy, isn't it?
0:12:17 > 0:12:19- Terrible, isn't it?- Oh, terrible(!)
0:12:19 > 0:12:21Shall I put the leeks in?
0:12:21 > 0:12:23Yeah, absolutely.
0:12:23 > 0:12:25Put in as many as you fancy, really.
0:12:25 > 0:12:31- It can take it.- It can take the lot, Dave.- Great. Lovely.
0:12:31 > 0:12:34- We are ready to build. - Right, let's go.
0:12:34 > 0:12:39Into a lovely buttered dish we place the leeks and the potatoes.
0:12:39 > 0:12:42Look at this.
0:12:42 > 0:12:47What we do now is placed the lovely hard-boiled chuckies on there.
0:12:47 > 0:12:51You can't have egg without salt and pepper.
0:12:52 > 0:12:55Look at that. No lumps.
0:12:56 > 0:13:00Ohh... Do you want a hanky, darling?
0:13:00 > 0:13:03I can see you dribbling from here!
0:13:03 > 0:13:07Then, on top of that, that lovely crumb that we made before,
0:13:07 > 0:13:10with the cheese and the breadcrumbs...
0:13:10 > 0:13:16All we've got to do is bake this at about 180 degrees, about 15 minutes.
0:13:16 > 0:13:20If it hasn't gone golden, we'll stick it under the grill and cheat.
0:13:20 > 0:13:22- It's been 25 minutes.- Hurray!
0:13:22 > 0:13:24Look at that.
0:13:24 > 0:13:28GASPS AND APPLAUSE
0:13:30 > 0:13:33Whilst that's been cooking, we've put some bacon in the pan.
0:13:33 > 0:13:37Nice, thick bacon chops. Lovely.
0:13:37 > 0:13:42The Anglesey eggs - nice big bit of crust on the top...
0:13:42 > 0:13:44Aw, now, look at that!
0:13:44 > 0:13:48Lovely, creamy, full of flavour.
0:13:48 > 0:13:54We will just garnish that with some parsley. There it is.
0:13:54 > 0:13:56Anglesey eggs with optional bacon.
0:13:56 > 0:14:02This is such a hearty, warm dish but will the people of Anglesey feel warm hearted when they taste it?
0:14:02 > 0:14:04Anglesey eggs.
0:14:04 > 0:14:07ALL TALK AT ONCE
0:14:07 > 0:14:10- Here we are! - APPLAUSE
0:14:10 > 0:14:13- Thank you.- Can you take one?
0:14:13 > 0:14:18- What do you reckon, Tracey? - Very nice, very creamy. Perfect.
0:14:20 > 0:14:22- Sarah?- It's scrummy.
0:14:22 > 0:14:28- I must admit, the white pepper in the potato...definitely.- It works.
0:14:28 > 0:14:32- It brings out the flavour. - White pepper always in mash.
0:14:32 > 0:14:35- This is lovely. - It sticks to your ribs, doesn't it?
0:14:35 > 0:14:39The crumble makes the big difference. Really nice, adds to its...
0:14:43 > 0:14:45- It seems to be popular.- It does, doesn't it?
0:14:45 > 0:14:46- Orgasmic.- Orgasmic?!
0:14:46 > 0:14:50Anglesey orgasmic eggs. You've heard it here!
0:14:50 > 0:14:54Those Anglesey eggs certainly had people going weak at the knees.
0:14:54 > 0:14:59I know - good work, Kingy! But our biggest challenge is just around the corner.
0:14:59 > 0:15:04As always, we're taking on one of the county's top chefs in THEIR restaurant, using local ingredients,
0:15:04 > 0:15:07to see who can best define the taste of the region.
0:15:07 > 0:15:12It will be up to local diners to decide whose dish best represents the true flavours of Anglesey.
0:15:12 > 0:15:14Our opponent today is...
0:15:14 > 0:15:17Head chef of Treysgawen Hotel, Stephen Duffy.
0:15:17 > 0:15:21Young Welsh Chef of the Year Stephen looks locally to source ingredients.
0:15:21 > 0:15:26- Almost everything he cooks comes direct from the island of Anglesey.- I just love food.
0:15:26 > 0:15:31I've been involved with food most of my life. My grandma was a great cook. Food became an obsession.
0:15:31 > 0:15:3499% of the ingredients are sourced off Anglesey.
0:15:34 > 0:15:38The food here is some of the best food you'll get in the world.
0:15:38 > 0:15:41Local scallops are hand dived 20 minutes away.
0:15:41 > 0:15:45We've got beautiful venison. The Welsh Black beef we use is two minutes from the hotel.
0:15:46 > 0:15:49There's a fantastic abundance of local produce.
0:15:49 > 0:15:53The style of food we do is modern European with influences from around the world.
0:15:53 > 0:15:58I worked in Bangladesh for a year, so I've got a few Asian influences in the food as well.
0:15:58 > 0:16:03Last year, I was crowned National Asian Chef of Great Britain - a unique achievement for me.
0:16:03 > 0:16:04It was fun.
0:16:07 > 0:16:11I like to express myself on a plate. Presentation is paramount.
0:16:11 > 0:16:14Some guests take pictures of food before they eat it. It's nice.
0:16:14 > 0:16:19The guys in the kitchen ask me what I cook on my days off. I'm quite happy to make home-made pasta.
0:16:19 > 0:16:22My favourite food is bangers and mash.
0:16:22 > 0:16:25But it's good-quality bangers and mash.
0:16:25 > 0:16:28To take on the bikers, my taste of Anglesey is
0:16:28 > 0:16:30roasted fillet of Welsh Black beef
0:16:30 > 0:16:33with locally smoked shiitake mushrooms
0:16:33 > 0:16:36and a superb smoked local mashed potato.
0:16:44 > 0:16:46Ahh, Treysgawen Hotel - what an amazing place!
0:16:46 > 0:16:52But will Stephen Duffy's cooking be as impressive? Let's get in the kitchen and see what he's all about.
0:16:52 > 0:16:54What are you going to cook, Steve?
0:16:54 > 0:17:00We're doing the roast fillet of Anglesey beef with basil jelly, creamed potatoes with smoked butter
0:17:00 > 0:17:04and a gratin of wild mushrooms. Beautiful product. Five miles down the road.
0:17:04 > 0:17:08- Anglesey Black beef. - That's beautiful. - That's been hung properly.
0:17:08 > 0:17:12- Yes. Hung for 21 days.- You can't go wrong with good beef, can you?
0:17:12 > 0:17:15No. Look at the product, it speaks for itself.
0:17:15 > 0:17:16Beautifully marbled.
0:17:16 > 0:17:21- To clarify, this is fillet? - This is the fillet, which runs on the underside of the cow.
0:17:21 > 0:17:24Get nice big steaks because... THE BIKERS LAUGH
0:17:24 > 0:17:28- You are big guys, aren't you? - What are you trying to say?!- Yes...
0:17:28 > 0:17:34Lightly season it. Lightly seal these, a little bit of olive oil. PAN SIZZLES
0:17:34 > 0:17:38- Listen to that, viewers. Listen. - SIZZLING CONTINUES
0:17:38 > 0:17:42You get a nice bit of colour on the steaks. Colour is flavour.
0:17:42 > 0:17:45In the kitchen here, we used oil for heat and butter for flavour.
0:17:45 > 0:17:48- But one of the products I'm using is a smoked local butter...- Wow.
0:17:48 > 0:17:55..which will give a nice twinge to the steak and we'll get a nice colour from the butter as well.
0:17:55 > 0:17:5999% of the ingredients we use here in the hotel are sourced off the island.
0:17:59 > 0:18:04- Hey!- All we've done is lightly seared that...
0:18:04 > 0:18:06Look at that.
0:18:06 > 0:18:08Hardly need to cook it at all.
0:18:08 > 0:18:11We're going to let the steaks rest off a bit.
0:18:11 > 0:18:13The butter is foaming.
0:18:13 > 0:18:16We're going to drop a little bit more in there.
0:18:16 > 0:18:21All we're doing is basting the steaks and then we can finish them later.
0:18:21 > 0:18:25In all seriousness, they have a beautiful glaze on them.
0:18:25 > 0:18:29- Lovely, I'd eat that now.- So would I. - You could eat them with a spoon.
0:18:30 > 0:18:36We are going to make the sabayon for the gratin of wild mushrooms.
0:18:36 > 0:18:40We've got local mushrooms, which are dried, but they are smoked.
0:18:40 > 0:18:43- Lovely. They've got some strength to them.- Yeah.
0:18:43 > 0:18:48- If you dry products, they become more pungent. You can season your steaks with the dust.- It's lovely.
0:18:48 > 0:18:52You've got the wild mushroom going on through your steak then as well.
0:18:52 > 0:18:55Six egg yolks and the wild mushroom powder.
0:18:55 > 0:18:58We're just going to melt a packet of butter down.
0:18:58 > 0:19:01- He's a man after our own hearts. - He is.
0:19:01 > 0:19:05We've got the egg yolks in there, a little bit of wild mushroom powder,
0:19:05 > 0:19:07- a touch of salt.- Yep.
0:19:07 > 0:19:10- A touch of pepper. - That's a gorgeous colour.
0:19:10 > 0:19:12We've got our butter just melting down.
0:19:12 > 0:19:17It's brilliant when you get good eggs, cos you'd swear you'd put saffron in there.
0:19:17 > 0:19:19You would. They are like liquid gold.
0:19:19 > 0:19:23You can't add the butter cos it's too hot. It'd split the egg yolks.
0:19:23 > 0:19:28- You'd end up with scrambled eggs. - This is the other form of the mushroom we're using.
0:19:28 > 0:19:33- We're doing a gratin to accompany the sabayon.- Smoked shiitakes?- They are. Grown in Wales.
0:19:33 > 0:19:36We're just going to slice these down.
0:19:36 > 0:19:41- Either of you left-handed? - No.- No. Are you left-handed? - Absolutely.
0:19:41 > 0:19:42All the best chefs are.
0:19:42 > 0:19:48- My missus is left handed and she can't cook. Oh, no...- No!
0:19:48 > 0:19:50- No!- I was only joking, pet.
0:19:50 > 0:19:55Here we go. So, guys, we're going to whip these up a little bit...
0:19:55 > 0:19:59- to what we call ribbon stage.- Now, why do you call it a ribbon stage?
0:19:59 > 0:20:03As soon as you can see the trail of the whisk, the egg yolks are cooked.
0:20:03 > 0:20:07If you take them any further, they'll scramble and knacker your sauce.
0:20:07 > 0:20:10- There's some heat coming off that range.- It's quite hot here, yeah.
0:20:10 > 0:20:15Can you imagine, when we've 40 covers and we've got this one on, this one on, that on, the grill on...?
0:20:15 > 0:20:19It gets a bit hot. So all we're going to do...
0:20:19 > 0:20:24- Normally, you need three pairs of hands, but just whack that there... - That's why there's two of us!
0:20:24 > 0:20:29- .and then add the butter very slowly. - Shall I steady that?- Fantastic. Thank you.- That's hot.- It's warm!
0:20:29 > 0:20:33I'm just going to add the butter very, very slowly, to create an emulsion.
0:20:33 > 0:20:36I'll just mop your fevered brow. Hold on!
0:20:36 > 0:20:37- Very kind, thank you.- You're welcome.
0:20:37 > 0:20:44Right, guys. We're done. We're going to keep this warm because if it goes cold, it'll split.
0:20:44 > 0:20:50Shiitake mushrooms. Cooking them in locally smoked butter. Get them going.
0:20:50 > 0:20:53- Aw.. They are awesome! - Little bit of seasoning.
0:20:53 > 0:20:58You don't want to overcook them because you want to give the dish a bit of texture.
0:20:58 > 0:21:04To accompany this, we've got a beautiful smoked potato. What we've got here is mashed potato.
0:21:04 > 0:21:07You use a little bit of smoked butter and double cream.
0:21:07 > 0:21:10- Is this...?- This is the locally smoked butter, yes.
0:21:10 > 0:21:16- Doesn't he supply El Bulli?- In Spain, yes, one of world's greatest restaurants. It's not harsh, though.
0:21:16 > 0:21:20- Interesting, though. Big salt. - That's why you have to be careful when you season the potato.
0:21:20 > 0:21:25- That is fabulous.- Paying attention? - Yeah.- Just going do a bit of mash.
0:21:26 > 0:21:29- Cream, Chef!- Cream, Chef!
0:21:29 > 0:21:30- How much do you want in?- Loads.
0:21:30 > 0:21:34- Fat means flavour.- Look at that! Ho-ho! I'll take that!
0:21:34 > 0:21:37So we're just going to emulsify this together.
0:21:37 > 0:21:41- The butter's obviously taking on the mash and the cream now.- Yep.
0:21:41 > 0:21:43Hey, man, that looks fantastic.
0:21:43 > 0:21:49- It does, doesn't it? - Quite handy in the kitchen, these. Disposable piping bags.
0:21:49 > 0:21:53So we'll put the mash into the bag...
0:21:57 > 0:22:03To keep the mashed potato nice and warm...just wrap him up and we'll keep him under the lights.
0:22:03 > 0:22:04- Under the lights.- Right.
0:22:04 > 0:22:08Little bit of oil. Just going to warm that through.
0:22:08 > 0:22:14We start the sauce for the beef, which is just going to be a red wine and thyme and mustard reduction.
0:22:14 > 0:22:16Little bit of shallot.
0:22:16 > 0:22:20- There's something elemental about that. I love it!- Fantastic.
0:22:20 > 0:22:22A little bit of red wine.
0:22:22 > 0:22:28We turn that down now, reduce it to nothing, so it goes syrupy, and then we'll add the jus to it.
0:22:28 > 0:22:31- Right.- The other flavour I spoke of was thyme.- Yes.
0:22:31 > 0:22:36Thyme's a lovely, natural marriage with beef. Just give the steaks another little baste.
0:22:36 > 0:22:42All the red wine has evaporated, we've flavoured the onions. To that we're just going to add a jus.
0:22:42 > 0:22:48We've got the steaks here. We'll finish them under the grill. Now we can start putting the dish together.
0:22:48 > 0:22:51These are wonderful, lovely little copper pans.
0:22:51 > 0:22:58- We're gonna put the gratin of mushrooms in these.- Right.- And the sabayon we did earlier.- Brilliant.
0:22:58 > 0:23:03- Pile a little bit over the mushrooms. - Yeah, lovely.- Roasted shallots.
0:23:03 > 0:23:05Put one into each gratin.
0:23:07 > 0:23:09Keep them warm there.
0:23:11 > 0:23:16- Now, this is interesting.- This is quite unique. It's a basil jelly. - Right.
0:23:16 > 0:23:18We actually serve it warm.
0:23:18 > 0:23:22It's so intense. It's about a kilo of basil, which gives me a pint mixture.
0:23:22 > 0:23:24It's like eating snot.
0:23:24 > 0:23:28So what we're going to do is pop these on the plate
0:23:28 > 0:23:32and we'll get our beautiful smoked mashed potato that we prepared earlier.
0:23:32 > 0:23:34There's more bits to this than the Airfix Bismarck.
0:23:34 > 0:23:40Just pipe him on the plates. Elements that we're going to finish it with are...
0:23:40 > 0:23:44shallot puree - which is just blended shallots, garlic, olive oil, thyme,
0:23:44 > 0:23:50- and pushed through a sieve so we get a nice consistency with it. Creamed swede.- Yep.
0:23:50 > 0:23:53Just drag him down the plate. Beautiful steaks.
0:23:53 > 0:23:55Lay him on there...
0:23:55 > 0:23:58Just place the pan under the grill.
0:23:58 > 0:24:02And we just finish it with our sauce for the beef.
0:24:02 > 0:24:04- Look at that.- There you go, guys.
0:24:06 > 0:24:09Gratin, which you just glaze under the grill.
0:24:09 > 0:24:11- Oh, yes!- Oh, yes!
0:24:11 > 0:24:12That's just gorgeous.
0:24:12 > 0:24:16Anglesey on a plate. Roasted fillet of Welsh Black beef, basil jelly,
0:24:16 > 0:24:20creamed potatoes with smoked butter and a gratin of wild mushrooms.
0:24:21 > 0:24:23- The meat is perfectly cooked. - The meat's gorgeous.
0:24:23 > 0:24:26Absolutely fabulous. It's accomplished, isn't it?
0:24:26 > 0:24:32- If this is the sort of food that the taste is like...we're sunk. - Yeah, we are.
0:24:32 > 0:24:34Because it's superb.
0:24:34 > 0:24:37The shiitakes are an odd choice of mushroom.
0:24:37 > 0:24:41- The sabayon does balance the shiitakes, doesn't it?- It does. Yes.
0:24:41 > 0:24:44And accompanies the beef... perfectly well.
0:24:44 > 0:24:46- I love it.- I know. I do, too.
0:24:46 > 0:24:50All I can say is, from here, there's a cameraman with his tongue hanging out.
0:24:50 > 0:24:52You know who you are, don't you?
0:24:54 > 0:24:59But it's the locals who will decide whose dish is best, in a blind tasting coming up.
0:25:01 > 0:25:04Stephen's Welsh Black beef was fabulous.
0:25:04 > 0:25:08But Anglesey's Menai Straits are famous for mussels and oysters,
0:25:08 > 0:25:12so we're gonna look to the sea for our ingredients. Ah!
0:25:12 > 0:25:15What a beautiful part of the world!
0:25:15 > 0:25:19Sean Crynen began farming shellfish in 1994
0:25:19 > 0:25:24and now supplies 100,000 oysters and 125 tons of mussels every year.
0:25:24 > 0:25:27- Are we ready?- Yes. - Ah, it's a bit wild!- It is.
0:25:30 > 0:25:34- Right, skipper, I'm there.- I think we're well sorted.- Right.
0:25:34 > 0:25:38Mr Myers's hat is the bane of my life, so with that in mind...
0:25:38 > 0:25:44- I love this hat.- ..we are going to Sellotape his hat... - That's enough!
0:25:44 > 0:25:47- It's not going to blow off?- Enough!
0:25:47 > 0:25:49Are we ready? Let's go.
0:25:49 > 0:25:50OK.
0:25:50 > 0:25:52Sean, it's not the easiest form of farming, is it?
0:25:52 > 0:25:56No, it's not. Mussels produce vast quantities of mud.
0:25:56 > 0:25:58So that's mussel poo?
0:25:58 > 0:26:05- Effectively, yeah. One ton of mussels - 17 tons of mud, every year. - That's a lot of mussel dump!
0:26:05 > 0:26:11- The Menai Strait is the largest area in Britain for producing mussels. - 50% of all Europe's mussels
0:26:11 > 0:26:14are produced from the Menai Straits.
0:26:14 > 0:26:18- That's crazy. So how do we get some? - We'll grab some trays.- Great.
0:26:18 > 0:26:22- And then it's all hands. - Right.- Come on, mate.
0:26:22 > 0:26:25OK. Now what we need to do is to get stuck in now.
0:26:25 > 0:26:27I bet that ruddy chef doesn't do this!
0:26:27 > 0:26:30No. I've ever seen Rick Stein doing this.
0:26:30 > 0:26:34- No, not at the coalface.- This is hard work, mate.- It is, isn't it?
0:26:34 > 0:26:39- Me and the other lad will get a ton a tide.- A ton a tide? Dear me.
0:26:39 > 0:26:43This is what you call getting your own grub. Mine's full, skip.
0:26:43 > 0:26:45"Mine's full, skip," Ooh(!)
0:26:45 > 0:26:48- Do you want some help?- Oh, don't! - Oh, Soz!
0:26:48 > 0:26:51What do you get for a ton? Because whatever it is, it's not enough.
0:26:51 > 0:26:54Are you all right there, dude?
0:26:54 > 0:26:57I'm going vegetarian after this.
0:26:57 > 0:26:59Ohhh...
0:26:59 > 0:27:03- Come on, mate! - Step two. Sticking your boot in.
0:27:03 > 0:27:05- Does it not harm them?- No.
0:27:05 > 0:27:07They're tough mussels, these.
0:27:07 > 0:27:11Growing into tidal, the shell gets good and strong,
0:27:11 > 0:27:15- so then you end up with a tray with no mud.- Well...
0:27:15 > 0:27:17- The mussels are ready to go. - Wait for me!
0:27:22 > 0:27:24So that's the fruits of our labours?
0:27:24 > 0:27:29That it is, yes. Can you see all the mussels now? They're all stuck together.
0:27:29 > 0:27:34- What you want is all that rubbish out and the pure mussel left in. - Right.
0:27:34 > 0:27:38Now, these boxes contain about 40kg of mussels.
0:27:38 > 0:27:40That's a lot of weight there.
0:27:40 > 0:27:46But a lot of this weight will contain very small mussels, so that will then go back onto the beach.
0:27:46 > 0:27:50We'll leave that to grow for another 12, 18 months, then we'll come back.
0:27:50 > 0:27:56So what we'll do with these mussels now, they'll go into a tank of clean sea water.
0:27:56 > 0:28:01They'll spend two days in the clean sea water, then they'll go through one of these machines again,
0:28:01 > 0:28:05so they're double-graded, and then they'll be spotless.
0:28:05 > 0:28:09The mussels aren't the only ones that need a good wash!
0:28:11 > 0:28:14Sean's equally as known for his oysters.
0:28:14 > 0:28:16I love 'em but Dave's allergic.
0:28:16 > 0:28:20Ah, yes! Look at that.
0:28:20 > 0:28:23They're immense.
0:28:23 > 0:28:25Oh, God! They are fantastic.
0:28:25 > 0:28:27- Good oysters.- Oh...
0:28:30 > 0:28:34I might be allergic to oysters but I'm not allergic to mussels.
0:28:34 > 0:28:36Come on. Look at these.
0:28:36 > 0:28:38Just steamed till they're open.
0:28:38 > 0:28:40You can use this one as a nipper.
0:28:43 > 0:28:44They are beautiful.
0:28:44 > 0:28:46Give us a go, mate.
0:28:49 > 0:28:51Ah, God! The quality is superb.
0:28:51 > 0:28:54It is.
0:28:54 > 0:28:58How convenient - a foodstuff that provides you with its own implement.
0:28:58 > 0:29:01# Wah, wah, waa! #
0:29:01 > 0:29:03Duffy, you're dead in the water!
0:29:03 > 0:29:05HE CHUCKLES
0:29:05 > 0:29:11We're gonna do a medley of seafood to show off what Anglesey's shores have to offer.
0:29:11 > 0:29:15We'll serve some sea bass with Sean's mussels and oysters and some proper chips.
0:29:15 > 0:29:18But we still need a sprinkling of something special.
0:29:29 > 0:29:36Anglesey's Halen Mon salt is world famous, but David and Alison Lea-Wilson's company began simply,
0:29:36 > 0:29:38with just a saucepan of sea water on top of the kitchen stove.
0:29:38 > 0:29:44Despite their worldwide popularity, the couple believe in putting the local community first.
0:29:44 > 0:29:47- What a day! - This is what I consider work, really.
0:29:47 > 0:29:53What we've got in front of us is fantastic ingredients. That's how I see it.
0:29:53 > 0:29:56- Yeah?- I've got clean, clean sea.
0:29:56 > 0:29:58Just go through with us, David, why it is so pure.
0:29:58 > 0:30:04Because it's come from the Gulf Stream, which is coming into the Menai Straits here,
0:30:04 > 0:30:09and we've got two pipelines that are into the middle of the straits, here.
0:30:09 > 0:30:11You can see where they come ashore here.
0:30:11 > 0:30:16- What are we going to do now, then?- OK, all I'm going to do is check that that sea water
0:30:16 > 0:30:19is A, salty enough, and B, that there's no pollution in it.
0:30:19 > 0:30:24I'm going to take one drop of sea water and, from that, the way the light goes through
0:30:24 > 0:30:29that sea water on the lens, I can tell how much salt there is in that.
0:30:29 > 0:30:31- If you want to have a look through that.- Yep.
0:30:31 > 0:30:34It's just under 4%.
0:30:34 > 0:30:40- OK, that's telling me that that is 4% salt in the sea water.- So, do we have a good day for making salt?
0:30:40 > 0:30:46- We have a cracking day. Have you ever harvested sea salt before?- No. I'll give everything a go, though.
0:30:46 > 0:30:50- OK.- My mother always said I'd end up down a salt mine.
0:30:50 > 0:30:55- White gold.- It is, it's absolutely amazing.- Beautiful, isn't it? - You've seen on the seashore
0:30:55 > 0:30:57- that the sea water is 4% salt.- Yep.
0:30:57 > 0:31:03- So we've got to get rid of 95% water, and that's mostly been done already.- Oh, it's amazing.
0:31:03 > 0:31:10In the very final stage, we've got these wonderful crystals, and then we're going to leave these to drain.
0:31:10 > 0:31:13This is the sea salt when it's been rinsed.
0:31:13 > 0:31:14I'm dying to get my hands in it.
0:31:14 > 0:31:16Now is the time.
0:31:16 > 0:31:17Just be gentle.
0:31:17 > 0:31:23- Your salt, it's very identifiable by the flakes and the size of the flakes, isn't it?- That's right.- Wow.
0:31:23 > 0:31:27'David does really clever things with salt.
0:31:27 > 0:31:33'His special flavoured varieties could be our secret weapon against Stephen.'
0:31:33 > 0:31:41We'll start with the simplest possible thing - a flake of sea salt on half a cherry tomato.
0:31:41 > 0:31:43- Mm!- Oh...
0:31:43 > 0:31:47It brings the flavour of the tomato out. It's just wonderful.
0:31:47 > 0:31:50But we're giving a dish of four component parts.
0:31:50 > 0:31:53I wonder if we could use a different salt for each one, to help us win!
0:31:53 > 0:31:57The first one will be mussels. Now, there is some celery in the broth.
0:31:57 > 0:32:02Perhaps a fraction of celery salt would be...a suggestion there.
0:32:04 > 0:32:11- That's beautiful!- Mm.- Preserving was the first thing that salt was used for. They preserved meat.
0:32:11 > 0:32:18And the spiced salt, we've used a 200- to 300-year-old recipe that was used for preserving meat.
0:32:18 > 0:32:20That will work on tomatoes.
0:32:20 > 0:32:22That works on its own!
0:32:22 > 0:32:27There's an also awful lot of top chefs that are using your salt, aren't there?
0:32:27 > 0:32:29I believe that at least eight of the world's top 50 are.
0:32:29 > 0:32:34- I've heard Barack Obama likes your salt as well!- He does, and in fact, it's this smoked salt.
0:32:34 > 0:32:39In that case, it goes to Seattle, to a chocolate factory, and he puts it on top of a soft caramel
0:32:39 > 0:32:45and it's just a little bit of salt on there, and that actually enhances the chocolate flavour.
0:32:45 > 0:32:47- Oh, I get that!- I get that, too.
0:32:47 > 0:32:53Every so often, we get a large sea salt crystal, and we decided we'd call them diamonds of the sea.
0:32:53 > 0:32:55- Oh, wow.- Diamonds of the sea.
0:32:55 > 0:33:02What we do is we serve them with the chips, put those on the top and then they have to...
0:33:02 > 0:33:07- Break it themselves.- That's a much better idea.- And they put exactly the salt on the bit of chip you want.
0:33:07 > 0:33:11We want to have a go at salt-baking a sea bass, so we need a lot of salt.
0:33:11 > 0:33:17- I can do you a special deal because if anyone's got sea salt, it's me.- Brill! Brill.
0:33:20 > 0:33:23- Be prepared to be shocked. - Shocked and amazed. Stunned, even.
0:33:23 > 0:33:28We're cooking Menai Straits oysters in a corn crust, mussels cooked in celery salt,
0:33:28 > 0:33:33and salt-crusted sea bass on a bed of leeks and cabbage, all served with proper chips.
0:33:33 > 0:33:39It will be up to local diners to decide whose dish best represents the true flavours of Anglesey.
0:33:39 > 0:33:43Firstly, I'm going to show you have to make chips.
0:33:43 > 0:33:47The potatoes have been soaking. It gets rid of the starch. You get a better chip.
0:33:47 > 0:33:52Because we're with you and it's high-end, the chips are going to be perfect.
0:33:52 > 0:33:53You don't want them too thick.
0:33:53 > 0:33:55We want these just so.
0:33:55 > 0:33:59That, to me, is a perfect bar of chip.
0:33:59 > 0:34:04Right, now, see this? We're going to salt-bake these wonderful sea bass.
0:34:04 > 0:34:05Look at that beautiful, beautiful salt.
0:34:05 > 0:34:11Use one of the chips you've cut before to measure this potato...like that...
0:34:11 > 0:34:15- Are you having a laugh?! - No. No, I'm not.- Shut up!
0:34:15 > 0:34:18Right, put your salt in here. Like that.
0:34:18 > 0:34:25Look at that. So, you take this clove of garlic, heel of your hand like that, and go... Look at that.
0:34:25 > 0:34:29I'm going to put that in there. Nothing too fancy. Very simple.
0:34:29 > 0:34:32- Put that there. - I'm getting the hang now.
0:34:32 > 0:34:35Now, you see the whole thing about salt-baking is,
0:34:35 > 0:34:40the salt actually won't seep into the skin.
0:34:40 > 0:34:45When it's cooked properly, it will take beautiful, succulent pieces of fish.
0:34:45 > 0:34:47- So that will have to form a crust? - Should do.
0:34:47 > 0:34:51- Which you then just break?- Exactly, yeah. Now, that goes in the oven.
0:34:51 > 0:34:5620 minutes. The countdown's about to go. Approximately 180.
0:34:56 > 0:35:00These perfect chips, they have to be cooked first at 130 degrees.
0:35:00 > 0:35:05They won't colour up. This is so that they're cooked through and we'll finish them off after.
0:35:05 > 0:35:07Just give them about five minutes.
0:35:07 > 0:35:10I'm going to prepare the bed for the mussels.
0:35:10 > 0:35:13The symbol of Wales! Cut the leeks up finely.
0:35:13 > 0:35:19Now, for a little treat, we're going to use celery in this, and it really works well with the mussels.
0:35:19 > 0:35:22Right, we're going to do a lovely thing to go with the sea bass.
0:35:22 > 0:35:30I've just put some butter in the pan, some leeks, some cabbage, and I've just stuck the vinegar in.
0:35:30 > 0:35:33We're just going to let that go for a little while, OK?
0:35:33 > 0:35:38- Because we've got the Halen Mon celery sea salt...- Bravo!- Yes, Dave!
0:35:38 > 0:35:45..I think we can cut down the content of the celery. Into the pan...butter.
0:35:45 > 0:35:50And this is kind of making the base, because it's all going to happen very quickly.
0:35:50 > 0:35:54I've got my leeks, my celery, my shallots - go into the butter.
0:35:54 > 0:35:59- We cook those down with some thyme and bay leaves.- How are your chips?
0:35:59 > 0:36:03They're just perfect. They've taken on no colour but they're cooked through.
0:36:03 > 0:36:06So what I do with them now, put those aside to rest.
0:36:06 > 0:36:12Now, Mr Blumenthal, he cooks his three times, but that's over-egging your chip.
0:36:12 > 0:36:14We do ours twice. Let them go cool.
0:36:14 > 0:36:20We put them back in at 190. Bars of gold! The leeks are sweating.
0:36:20 > 0:36:22- Not as much as Dave! - It's all going lovely.
0:36:22 > 0:36:28Chuck in a couple of bay leaves. Plip, plop. And a bunch of thyme.
0:36:28 > 0:36:31Now we bung the wine in. Half a bottle.
0:36:31 > 0:36:34Now I'm going to add some parsley.
0:36:34 > 0:36:37Just there...sweat down. That's really for the mussels.
0:36:37 > 0:36:42So, the one missing link in our extravaganza is...oysters.
0:36:42 > 0:36:45Now, then. This is an oyster knife.
0:36:45 > 0:36:48Menai Strait oysters. Fabulous.
0:36:48 > 0:36:52So you just put the edge of it in there, like that,
0:36:52 > 0:36:56and you just twist, nice and gently, like that. OK?
0:36:56 > 0:37:01Lift it up, like that, and when you can see it, just run it through.
0:37:01 > 0:37:04And then...take that off like that. Ah, look at these, man!
0:37:04 > 0:37:10- They're nearly as plump as you! - You're a good lad! They are whoppers, aren't they? Fabulous.
0:37:10 > 0:37:12I'm going to make a corn crust.
0:37:12 > 0:37:14We've got some cornmeal.
0:37:14 > 0:37:17To that, about a tablespoon of cumin.
0:37:17 > 0:37:24Teaspoon of ground fennel and our secret ingredient - some Anglesey spiced sea salt.
0:37:24 > 0:37:27Just taste that, Kingy, see what you think.
0:37:27 > 0:37:31- Mussel...- Just ordinary salt. - Ordinary salt.
0:37:31 > 0:37:38So, cabbage. It's going to be like a bed of seaweed underneath the wonderful salt-baked sea bass.
0:37:38 > 0:37:45So to that, we lob in fish stock...and cream.
0:37:45 > 0:37:49- That'll be enough.- Yeah, fab. - Mussels, into pan.
0:37:52 > 0:37:54When they're open, they're done.
0:37:56 > 0:37:59Chips, now, go in here.
0:37:59 > 0:38:01About 180, 190.
0:38:01 > 0:38:04Great. Let's get these oysters on, eh?
0:38:04 > 0:38:09So Kingy dips the oysters into the egg, into the cornmeal, fries them for a minute...
0:38:09 > 0:38:15Literally 30 seconds, boomph, and then it's out. Look at that. Right.
0:38:15 > 0:38:19Now, the mussels need seasoning with Anglesey celery sea salt.
0:38:19 > 0:38:26Then a bit more parsley for a bit of colour. Oh...
0:38:26 > 0:38:28OK, so that's the oysters done.
0:38:28 > 0:38:32Right. All the stock and the cream has evaporated.
0:38:32 > 0:38:35All that flavour has gone into that cabbage.
0:38:35 > 0:38:37Right, let's crack this fish.
0:38:37 > 0:38:39Now, THAT's chips.
0:38:39 > 0:38:42What do you reckon, Kingy?
0:38:42 > 0:38:47- Well, the eye's gone white, which is a good sign.- Right, some cream now, in the mussels.
0:38:47 > 0:38:55That's all the celery salt, the thyme, the celery, leeks, good white wine. Look at those.
0:38:55 > 0:38:57Absolutely fabulous. Chips.
0:38:57 > 0:39:00Look what we're doing here, we're just peeling back the skin.
0:39:03 > 0:39:08These are the sea salt diamonds, so people can just pick the diamond up
0:39:08 > 0:39:12and crumble it over their chips. How cool's that?
0:39:12 > 0:39:15This is not the easiest way to get fish off the bone, is it?
0:39:15 > 0:39:21- Yeah, let me just put this back because this fish is under. It's undercooked.- Ohhh... I knew it.
0:39:21 > 0:39:24- BLEEP!- I knew it was a big fish.
0:39:24 > 0:39:27- It's well under, isn't it?- Yeah.
0:39:27 > 0:39:31- Kind of worried about the oysters. - They're fine. I've tasted them.
0:39:31 > 0:39:37Now, what's happened is, with the salt-bake, it's quite a big fish so we've slightly undercooked it.
0:39:37 > 0:39:41We've put it back in the oven for another five minutes to see how it comes out.
0:39:41 > 0:39:48- Right, let's put these under the lamp to keep warm, eh? - I can't believe it...
0:39:48 > 0:39:52It's still slightly raw. It's nuts.
0:39:54 > 0:39:57There's nothing more stressful than this.
0:39:57 > 0:39:5920 seconds.
0:39:59 > 0:40:0320 seconds, do you reckon? I'm counting, mind, I'm counting.
0:40:03 > 0:40:04Right...
0:40:06 > 0:40:08Is he done?
0:40:09 > 0:40:13- Oh, yeah. Yeah. - That's cooked superb.
0:40:13 > 0:40:15Look at that.
0:40:15 > 0:40:18- Shall we get that one out the oven and try to get some more?- Yeah.
0:40:18 > 0:40:22Yeah. See if we can get some nice bits off that.
0:40:22 > 0:40:25Ah, yes. Right, we're in business.
0:40:25 > 0:40:28We are in business.
0:40:32 > 0:40:37- Lovely.- Let me just put some juice on these mussels to bring them back to life.
0:40:37 > 0:40:38- Harmony.- Harmony.
0:40:38 > 0:40:42- Let's get this salt on, get them out.- Vanilla salt.
0:40:42 > 0:40:43- Fantastic.- Well done.
0:40:43 > 0:40:47A taste of Anglesey from the sea.
0:40:47 > 0:40:49Chips with Welsh sea salt.
0:40:49 > 0:40:52Mussels with leeks and...Welsh celery sea salt.
0:40:52 > 0:40:56Menai Straits oysters with a lovely corn crust with...
0:40:56 > 0:40:58- ..spiced salt.- And then we've got...
0:40:58 > 0:41:01..fantastic salt-crusted, roasted sea bass.
0:41:01 > 0:41:03Lovely. Jolly good.
0:41:03 > 0:41:04All right. Thank God for that.
0:41:04 > 0:41:06- Tuck in.- I'll have a chip, eh?
0:41:08 > 0:41:10Love the potatoes.
0:41:13 > 0:41:14Greens are lovely.
0:41:14 > 0:41:16Vanilla's beautiful with the fish.
0:41:16 > 0:41:19- Isn't it? - Have a look at the mussels.
0:41:19 > 0:41:22- See what they're like with the celery salt.- Lovely.
0:41:22 > 0:41:26- The oysters.- Massive, aren't they? - Aren't they're huge?
0:41:26 > 0:41:32- Nice bit of cumin...- You get the curry as well. I'm having another oyster. They are absolutely gorgeous.
0:41:35 > 0:41:40It's crunch time. The diners here will taste both dishes but without any idea who cooked which.
0:41:40 > 0:41:44First up is Stephen's Anglesey beef with a smoked mushroom gratin.
0:41:44 > 0:41:48- Ah, that's really tender.- The sauce is going down very well, isn't it?
0:41:51 > 0:41:54- Mm...- I knew that was a Welsh Black fillet. Beautiful.
0:41:54 > 0:41:59Presentation is fine. Serving the gratin in the little pan like that is very attractive.
0:41:59 > 0:42:03I would say the mushroom gratin was slightly too sweet for my liking.
0:42:03 > 0:42:07I didn't think the basil cube did much to the dish.
0:42:07 > 0:42:10The beef, it was absolutely beautiful.
0:42:10 > 0:42:16We knew that would be a hit. If only our dish goes down as well. Oh, fingers crossed!
0:42:17 > 0:42:20- Oh, to die for. - Hmm. That's interesting.
0:42:22 > 0:42:26It's quite a clever play on fish and chips, isn't it?
0:42:26 > 0:42:30My first observation was it looked a very busy plate.
0:42:30 > 0:42:34I seriously enjoyed the sea bass. That was delightful.
0:42:34 > 0:42:40I was slightly disappointed with the mussels, to be honest. The celery was a bit overpowering.
0:42:40 > 0:42:44I don't like oysters coated. I like them straight from the shell!
0:42:44 > 0:42:46This really did go down a treat.
0:42:46 > 0:42:47APPLAUSE
0:42:50 > 0:42:52We've had a great time in Anglesey!
0:42:52 > 0:42:55Now, this is the moment of truth, really.
0:42:55 > 0:42:59So, could I have, please, a show of hands for the beef dish?
0:42:59 > 0:43:05One, two, three... So that's three for the beef dish.
0:43:05 > 0:43:10And for the fish dishes, please? One, two, three, four, five, six. Six for the fish.
0:43:10 > 0:43:12The beef dish was Stephen's.
0:43:15 > 0:43:20And the fish dish was the two lads that are now legging it out the back.
0:43:20 > 0:43:24So thanks very much. Thanks, Stephen, thanks a lot.
0:43:24 > 0:43:28Hey, we won! What a great result, Kingy!
0:43:28 > 0:43:31Stephen helped with the sea bass, but the produce of Anglesey
0:43:31 > 0:43:34- was the real winner. - It really is a county of plenty.
0:43:44 > 0:43:49Subtitles by Red Bee Media Ltd
0:43:49 > 0:43:52E-mail subtitling@bbc.co.uk