Anglesey The Hairy Bikers' Food Tour of Britain


Anglesey

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Transcript


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-We're the Hairy Bikers...

-We're on the road to find regional recipes to rev up your appetite.

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-We're riding county to county to discover, cook and enjoy the best of British.

-Come on!

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We're here to define the true taste of Anglesey.

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Here we are, dude - Anglesey! The Menai Straits behind us. Oh, fabulous!

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This county is an island and used to be known as Mam Cymru, the Mother of Wales.

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That's because it was Wales's larder, its pantry.

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Also very famous for its mussels, oysters, its coastline, fish...

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Its livestock, its black beef.

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Let's go and the people.

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The people of Anglesey, what are you all about?

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On our quest to define the real flavours of Anglesey,

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we moor up at Beaumaris Lifeboat Station to cook up an ancient traditional dish.

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We get stuck in mud on the Menai Straits in search of the freshest mussels and oysters on the island.

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And we taste the diamonds of the deep - sea salt like you've never seen it before.

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Representing Anglesey in the cook-off is Stephen Duffy.

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Will we be able to beat him, using the county's finest ingredients?

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Beaumaris, Anglesey.

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Here we are, and this is the place where we need to find out what the people of Anglesey really eat.

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What, to you, symbolises Anglesey? In food?

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-The mussels to start with.

-Right.

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-Bara brith.

-Bara brith?

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Obviously seafood. Oysters from the Straits.

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Proper Welsh lamb. You can really taste the difference in it.

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-Here we are, great.

-Isn't it lovely seeing a butcher's shop that's got cooked HOT meat?

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-It's very popular.

-Look at that. That's proper crackling.

-That's scratchings for you!

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Don't be shy!

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Ohhh! Stan, what's special about Welsh meat.

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It's a lot to do with the grazing on the island.

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They do look after their cattle. The lamb especially, and the Welsh Black. They are very, very popular.

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-That's the business.

-Stan, is this Anglesey beef?

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-It's all off the island.

-That's good beef.

-Good, innit?

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A cup of tea, I think.

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-Hello.

-Hello.

-Welsh high tea for you.

-Fabulous, thank you very much.

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We've got fruit scones, Welsh cakes, which we serve warm with butter.

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Hmm. Nice and spicy, aren't they?

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-And the bara brith. Fruit bread. That's what bara brith is, fruit bread.

-Fruit bread. Hmm.

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Oh, yeah.

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-Hello.

-Nice to meet you. I'm Sarah.

-Hi, Sarah, nice to meet you.

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-We've got some pork and leek Anglesey sausages.

-Yes.

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-You know how to get to a man's heart pretty quick, don't you? Yes.

-Exactly. Happy pigs, we say.

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-Very nice sausages.

-This is our Anglesey blue.

-I've heard about this.

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-That it's the most expensive blue cheese in the world.

-It is.

-How much is a kilo?

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£29 a kilo.

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-Wow!

-That is good cheese.

-It is.

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We've got Tracey with her home-made pate.

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Ooh! This is smoked mackerel and Stilton pate. Wow.

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You are not frightened of your flavours, are you?

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If anybody's going to tell us what Anglesey is about, food-wise, it's got to be you, you're the lass.

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-Is there an iconic dish of Anglesey? A good old-fashioned recipe?

-Anglesey eggs.

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-Anglesey eggs. Have you heard of that, Tracey?

-Yes.

-This was a dish

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Mum could put in the oven, ready for when the kids came home from school.

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-It was classed as a family filler.

-Right.

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Mum always had potatoes in the store, eggs in the fridge,

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-bit of cheese that might have gone a little bit hard. Leeks, we've always got.

-Yes.

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-It's our national vegetable.

-It's Wales, isn't it?

-Anglesey is going to be good.

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Anglesey eggs sounds like a great dish - simple yet flavoursome

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and can be created from basic Welsh ingredients.

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Let's breathe life into an ancient county classic.

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We need to head somewhere special to find the finest example of the Welsh national symbol - the leek.

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James Hooton's family have been farming on Anglesey since 1964.

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That's what we are after.

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The hallowed symbol of Wales.

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James, where are those lovely leeks bound for?

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They're going into our farm shop, which is just behind the trees.

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-10am, you cut the leeks, you can have them with your lunch.

-Lovely.

-Proper food.

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-You don't just grow crops, do you?

-We grow a wide range of fruits and vegetables,

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-but we also keep livestock.

-What sort of beef cattle do you keep?

-They're all Welsh Blacks.

-Ah!

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-They are quite famous, aren't they?

-The native breed of Wales.

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Come on, James, show us your bullocks.

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A-ha!

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-So this is the Welsh blackface.

-The famous sirloin on forked hooves. They're magnificent, aren't they?

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What makes the Welsh Black beef taste so good?

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They are a slow-growing breed.

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They've got marbling in the meat, which adds to the flavour.

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-Do they adapt well to the climate here?

-They can cope with all sorts of weather. Look at their coats.

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They are very woolly. One over there looks like Tom Jones.

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Champion, James. Take us to your shop. We need a few bits and pieces.

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Forward!

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Ohh...

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Let's get cracking.

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'And get all our ingredients for our traditional Anglesey dish.'

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-I suppose Anglesey eggs, step one.

-It's a start.

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Ah, there they are.

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-Those leeks.

-They are smashing.

-Potatoes. They are over here, mate.

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-Nadines. These are good mashers, good chippers, good general purpose.

-Now, we call them "nads".

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Here, you know this Anglesey eggs is a vegetarian delight, but you know what it would be great with?

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-What?

-These ruddy great big bacon chops.

-Yes.

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-Just a bit on the side.

-Oh, yes.

-Right, cheese.

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Welsh Cheddar. Full-flavoured, mature Cheddar from Wales.

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-I tell you what, Dave.

-Yeah?

-We better get some...

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-THEY TALK NONSENSE

-Double cream!

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READS WELSH BADLY

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Oh, Charlotte Church(!)

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-That's it.

-Yep. There.

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We're off to Beaumaris Lifeboat Station where a hungry crowd

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are looking forward to seeing us re-create a county classic

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that'll bring back childhood memories.

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We're making Anglesey eggs - mashed potatoes and leeks with sliced boiled eggs

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and a creamy cheese sauce and a crunchy cheese topping to finish.

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Welcome to Beaumaris Lifeboat Station.

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That, in the deep, dark mists, is Snowdonia mountain range.

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-What a place to be, what a place to cook.

-It's fabulous.

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We're doing Anglesey eggs out of the symbol of Wales - the leek.

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-It's mashed potatoes and leeks put together, a bit like a colcannon.

-Yes.

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-Onto that, it's sliced hard-boiled eggs.

-On top of that,

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there's a fantastic cheese sauce and a lovely, crumbly topping.

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It's a really good vegetarian dish.

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-However...

-However, it's even better with some bacon chops.

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LAUGHTER

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-First step, my friend...

-Thank you.

-..is on the spuds.

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I am putting half a dozen eggs in boiling water.

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Leeks are a fantastic veg.

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And the leeks only take about five minutes to blanch.

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-Do you think that's enough leeks, Kingy?

-Aye, that'll do.

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-The eggs are boiling.

-The eggs are boiling.

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-The leeks are coming to a simmer.

-The leeks are coming to a simmer.

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And Kingy's "nads" are on a slow rumble.

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Meanwhile, I'll make the cheese sauce.

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And I'm going to make the crumbly topping loveliness.

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We are using two types of cheese in this.

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There isn't a cheese made on Anglesey that's like Cheddar.

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They have blue cheese, goat's cheese, but there isn't a hard cheese.

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So we've got Caerphilly and a nice Welsh Cheddar from just over the water.

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-It's not grating. Look at it. Have you seen that?!

-Get off!

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That's how Heston Blumenthal would grate cheese.

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He wouldn't. He'd put it through a sieve and blow it up!

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These leeks I just blanched. They're not boiled to death, they are just right.

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We're going to do the topping. It's really simple.

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I'm going to put some breadcrumbs in,

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mix it up...like that. What that's going to do is give you two different types of textures.

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As the cheese melts, you're going to get a little crust and crumb of crunchiness.

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We're going to put some nutmeg in, maybe half a teaspoon. No more.

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But some black pepper into it.

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-Season it, a little bit of salt.

-I think these are done, don't you?

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-We don't want them rock hard.

-No, they'll be lovely.

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Does everybody know how to make a cheese sauce?

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Melt some butter...

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This is what is known as a roux.

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Flour goes into the butter.

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About that much - nice thick one.

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Mix that to a paste.

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Dribble some milk in...

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If it goes lumpy, I just get the whisk on it.

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It's smooth, it's lovely.

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HE MOUTHS

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Some nice black pepper.

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A few grains of the caviar of the salt world.

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We're going to wait for that sauce to thicken up and cook the flour off a bit,

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-then we'll add the cheese and some English mustard.

-The good thing about adding mustard,

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-it just give it a slight piquance.

-A nice consistency, nice sheen.

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And no lumps!

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I want it to be more like a fondue than a runny sauce.

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Something you can just dip your bread in and eat.

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That's what's going to make it super tasty over the hard-boiled eggs.

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HE CHUCKLES

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-Oh!

-Look at that.

-I have to say,

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I've never known potatoes take so long to boil in all my life.

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-Should I shell my eggs while I'm waiting?

-Dave, shell your eggs while you're waiting.

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Course we all know where an eggshell has been.

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LAUGHTER

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I'll just check...the potatoes.

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Come on, girls, be nice.

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-I have the hard-boiled eggs, leeks and cheese sauce ready.

-Have you? Good lad.

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In the pan we cooked the potatoes in, it's warm, we're going to melt the butter slowly,

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a little bit of seasoning.

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This is white pepper because that goes really well with potatoes. This is called a ricer.

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You stick your potato in there, give it a good squash. It's like a giant garlic press.

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It comes out and it's absolutely smooth mash. It's a lovely way to do it.

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That egg white end, I'm chucking it.

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-You're not.

-I am, because I don't like it.

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Each slice is going to contain a little disc of good Anglesey yolk.

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Just a tip - when you're doing eggs, if you want them to slice easily, wet your knife.

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Stir that round like that.

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Before we put the cream in, what we want to check is the level of butter and seasoning we've got in there.

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-Do like you do - have a taste.

-Then put more butter in.

-Then put more butter in! Exactly that!

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Perfect. Lovely.

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She's getting excited now, that lady over there, about the amount of butter going in.

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-You'll be all right!

-You'll be all right, love!

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Look at that. You just push that butter through like that.

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Putting a little bit of cream in. Look at that.

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-May I?

-You may. Have a go of that.

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Look at that! That is fluffy, isn't it?

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-Terrible, isn't it?

-Oh, terrible(!)

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Shall I put the leeks in?

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Yeah, absolutely.

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Put in as many as you fancy, really.

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-It can take it.

-It can take the lot, Dave.

-Great. Lovely.

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-We are ready to build.

-Right, let's go.

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Into a lovely buttered dish we place the leeks and the potatoes.

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Look at this.

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What we do now is placed the lovely hard-boiled chuckies on there.

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You can't have egg without salt and pepper.

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Look at that. No lumps.

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Ohh... Do you want a hanky, darling?

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I can see you dribbling from here!

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Then, on top of that, that lovely crumb that we made before,

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with the cheese and the breadcrumbs...

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All we've got to do is bake this at about 180 degrees, about 15 minutes.

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If it hasn't gone golden, we'll stick it under the grill and cheat.

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-It's been 25 minutes.

-Hurray!

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Look at that.

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GASPS AND APPLAUSE

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Whilst that's been cooking, we've put some bacon in the pan.

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Nice, thick bacon chops. Lovely.

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The Anglesey eggs - nice big bit of crust on the top...

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Aw, now, look at that!

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Lovely, creamy, full of flavour.

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We will just garnish that with some parsley. There it is.

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Anglesey eggs with optional bacon.

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This is such a hearty, warm dish but will the people of Anglesey feel warm hearted when they taste it?

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Anglesey eggs.

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ALL TALK AT ONCE

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-Here we are!

-APPLAUSE

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-Thank you.

-Can you take one?

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-What do you reckon, Tracey?

-Very nice, very creamy. Perfect.

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-Sarah?

-It's scrummy.

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-I must admit, the white pepper in the potato...definitely.

-It works.

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-It brings out the flavour.

-White pepper always in mash.

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-This is lovely.

-It sticks to your ribs, doesn't it?

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The crumble makes the big difference. Really nice, adds to its...

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-It seems to be popular.

-It does, doesn't it?

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-Orgasmic.

-Orgasmic?!

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Anglesey orgasmic eggs. You've heard it here!

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Those Anglesey eggs certainly had people going weak at the knees.

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I know - good work, Kingy! But our biggest challenge is just around the corner.

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As always, we're taking on one of the county's top chefs in THEIR restaurant, using local ingredients,

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to see who can best define the taste of the region.

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It will be up to local diners to decide whose dish best represents the true flavours of Anglesey.

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Our opponent today is...

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Head chef of Treysgawen Hotel, Stephen Duffy.

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Young Welsh Chef of the Year Stephen looks locally to source ingredients.

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-Almost everything he cooks comes direct from the island of Anglesey.

-I just love food.

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I've been involved with food most of my life. My grandma was a great cook. Food became an obsession.

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99% of the ingredients are sourced off Anglesey.

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The food here is some of the best food you'll get in the world.

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Local scallops are hand dived 20 minutes away.

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We've got beautiful venison. The Welsh Black beef we use is two minutes from the hotel.

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There's a fantastic abundance of local produce.

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The style of food we do is modern European with influences from around the world.

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I worked in Bangladesh for a year, so I've got a few Asian influences in the food as well.

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Last year, I was crowned National Asian Chef of Great Britain - a unique achievement for me.

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It was fun.

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I like to express myself on a plate. Presentation is paramount.

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Some guests take pictures of food before they eat it. It's nice.

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The guys in the kitchen ask me what I cook on my days off. I'm quite happy to make home-made pasta.

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My favourite food is bangers and mash.

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But it's good-quality bangers and mash.

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To take on the bikers, my taste of Anglesey is

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roasted fillet of Welsh Black beef

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with locally smoked shiitake mushrooms

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and a superb smoked local mashed potato.

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Ahh, Treysgawen Hotel - what an amazing place!

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But will Stephen Duffy's cooking be as impressive? Let's get in the kitchen and see what he's all about.

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What are you going to cook, Steve?

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We're doing the roast fillet of Anglesey beef with basil jelly, creamed potatoes with smoked butter

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and a gratin of wild mushrooms. Beautiful product. Five miles down the road.

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-Anglesey Black beef.

-That's beautiful.

-That's been hung properly.

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-Yes. Hung for 21 days.

-You can't go wrong with good beef, can you?

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No. Look at the product, it speaks for itself.

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Beautifully marbled.

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-To clarify, this is fillet?

-This is the fillet, which runs on the underside of the cow.

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Get nice big steaks because... THE BIKERS LAUGH

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-You are big guys, aren't you?

-What are you trying to say?!

-Yes...

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Lightly season it. Lightly seal these, a little bit of olive oil. PAN SIZZLES

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-Listen to that, viewers. Listen.

-SIZZLING CONTINUES

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You get a nice bit of colour on the steaks. Colour is flavour.

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In the kitchen here, we used oil for heat and butter for flavour.

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-But one of the products I'm using is a smoked local butter...

-Wow.

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..which will give a nice twinge to the steak and we'll get a nice colour from the butter as well.

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99% of the ingredients we use here in the hotel are sourced off the island.

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-Hey!

-All we've done is lightly seared that...

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Look at that.

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Hardly need to cook it at all.

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We're going to let the steaks rest off a bit.

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The butter is foaming.

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We're going to drop a little bit more in there.

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All we're doing is basting the steaks and then we can finish them later.

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In all seriousness, they have a beautiful glaze on them.

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-Lovely, I'd eat that now.

-So would I.

-You could eat them with a spoon.

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We are going to make the sabayon for the gratin of wild mushrooms.

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We've got local mushrooms, which are dried, but they are smoked.

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-Lovely. They've got some strength to them.

-Yeah.

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-If you dry products, they become more pungent. You can season your steaks with the dust.

-It's lovely.

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You've got the wild mushroom going on through your steak then as well.

0:18:480:18:52

Six egg yolks and the wild mushroom powder.

0:18:520:18:55

We're just going to melt a packet of butter down.

0:18:550:18:58

-He's a man after our own hearts.

-He is.

0:18:580:19:01

We've got the egg yolks in there, a little bit of wild mushroom powder,

0:19:010:19:05

-a touch of salt.

-Yep.

0:19:050:19:07

-A touch of pepper.

-That's a gorgeous colour.

0:19:070:19:10

We've got our butter just melting down.

0:19:100:19:12

It's brilliant when you get good eggs, cos you'd swear you'd put saffron in there.

0:19:120:19:17

You would. They are like liquid gold.

0:19:170:19:19

You can't add the butter cos it's too hot. It'd split the egg yolks.

0:19:190:19:23

-You'd end up with scrambled eggs.

-This is the other form of the mushroom we're using.

0:19:230:19:28

-We're doing a gratin to accompany the sabayon.

-Smoked shiitakes?

-They are. Grown in Wales.

0:19:280:19:33

We're just going to slice these down.

0:19:330:19:36

-Either of you left-handed?

-No.

-No. Are you left-handed?

-Absolutely.

0:19:360:19:41

All the best chefs are.

0:19:410:19:42

-My missus is left handed and she can't cook. Oh, no...

-No!

0:19:420:19:48

-No!

-I was only joking, pet.

0:19:480:19:50

Here we go. So, guys, we're going to whip these up a little bit...

0:19:500:19:55

-to what we call ribbon stage.

-Now, why do you call it a ribbon stage?

0:19:550:19:59

As soon as you can see the trail of the whisk, the egg yolks are cooked.

0:19:590:20:03

If you take them any further, they'll scramble and knacker your sauce.

0:20:030:20:07

-There's some heat coming off that range.

-It's quite hot here, yeah.

0:20:070:20:10

Can you imagine, when we've 40 covers and we've got this one on, this one on, that on, the grill on...?

0:20:100:20:15

It gets a bit hot. So all we're going to do...

0:20:150:20:19

-Normally, you need three pairs of hands, but just whack that there...

-That's why there's two of us!

0:20:190:20:24

-.and then add the butter very slowly.

-Shall I steady that?

-Fantastic. Thank you.

-That's hot.

-It's warm!

0:20:240:20:29

I'm just going to add the butter very, very slowly, to create an emulsion.

0:20:290:20:33

I'll just mop your fevered brow. Hold on!

0:20:330:20:36

-Very kind, thank you.

-You're welcome.

0:20:360:20:37

Right, guys. We're done. We're going to keep this warm because if it goes cold, it'll split.

0:20:370:20:44

Shiitake mushrooms. Cooking them in locally smoked butter. Get them going.

0:20:440:20:50

-Aw.. They are awesome!

-Little bit of seasoning.

0:20:500:20:53

You don't want to overcook them because you want to give the dish a bit of texture.

0:20:530:20:58

To accompany this, we've got a beautiful smoked potato. What we've got here is mashed potato.

0:20:580:21:04

You use a little bit of smoked butter and double cream.

0:21:040:21:07

-Is this...?

-This is the locally smoked butter, yes.

0:21:070:21:10

-Doesn't he supply El Bulli?

-In Spain, yes, one of world's greatest restaurants. It's not harsh, though.

0:21:100:21:16

-Interesting, though. Big salt.

-That's why you have to be careful when you season the potato.

0:21:160:21:20

-That is fabulous.

-Paying attention?

-Yeah.

-Just going do a bit of mash.

0:21:200:21:25

-Cream, Chef!

-Cream, Chef!

0:21:260:21:29

-How much do you want in?

-Loads.

0:21:290:21:30

-Fat means flavour.

-Look at that! Ho-ho! I'll take that!

0:21:300:21:34

So we're just going to emulsify this together.

0:21:340:21:37

-The butter's obviously taking on the mash and the cream now.

-Yep.

0:21:370:21:41

Hey, man, that looks fantastic.

0:21:410:21:43

-It does, doesn't it?

-Quite handy in the kitchen, these. Disposable piping bags.

0:21:430:21:49

So we'll put the mash into the bag...

0:21:490:21:53

To keep the mashed potato nice and warm...just wrap him up and we'll keep him under the lights.

0:21:570:22:03

-Under the lights.

-Right.

0:22:030:22:04

Little bit of oil. Just going to warm that through.

0:22:040:22:08

We start the sauce for the beef, which is just going to be a red wine and thyme and mustard reduction.

0:22:080:22:14

Little bit of shallot.

0:22:140:22:16

-There's something elemental about that. I love it!

-Fantastic.

0:22:160:22:20

A little bit of red wine.

0:22:200:22:22

We turn that down now, reduce it to nothing, so it goes syrupy, and then we'll add the jus to it.

0:22:220:22:28

-Right.

-The other flavour I spoke of was thyme.

-Yes.

0:22:280:22:31

Thyme's a lovely, natural marriage with beef. Just give the steaks another little baste.

0:22:310:22:36

All the red wine has evaporated, we've flavoured the onions. To that we're just going to add a jus.

0:22:360:22:42

We've got the steaks here. We'll finish them under the grill. Now we can start putting the dish together.

0:22:420:22:48

These are wonderful, lovely little copper pans.

0:22:480:22:51

-We're gonna put the gratin of mushrooms in these.

-Right.

-And the sabayon we did earlier.

-Brilliant.

0:22:510:22:58

-Pile a little bit over the mushrooms.

-Yeah, lovely.

-Roasted shallots.

0:22:580:23:03

Put one into each gratin.

0:23:030:23:05

Keep them warm there.

0:23:070:23:09

-Now, this is interesting.

-This is quite unique. It's a basil jelly.

-Right.

0:23:110:23:16

We actually serve it warm.

0:23:160:23:18

It's so intense. It's about a kilo of basil, which gives me a pint mixture.

0:23:180:23:22

It's like eating snot.

0:23:220:23:24

So what we're going to do is pop these on the plate

0:23:240:23:28

and we'll get our beautiful smoked mashed potato that we prepared earlier.

0:23:280:23:32

There's more bits to this than the Airfix Bismarck.

0:23:320:23:34

Just pipe him on the plates. Elements that we're going to finish it with are...

0:23:340:23:40

shallot puree - which is just blended shallots, garlic, olive oil, thyme,

0:23:400:23:44

-and pushed through a sieve so we get a nice consistency with it. Creamed swede.

-Yep.

0:23:440:23:50

Just drag him down the plate. Beautiful steaks.

0:23:500:23:53

Lay him on there...

0:23:530:23:55

Just place the pan under the grill.

0:23:550:23:58

And we just finish it with our sauce for the beef.

0:23:580:24:02

-Look at that.

-There you go, guys.

0:24:020:24:04

Gratin, which you just glaze under the grill.

0:24:060:24:09

-Oh, yes!

-Oh, yes!

0:24:090:24:11

That's just gorgeous.

0:24:110:24:12

Anglesey on a plate. Roasted fillet of Welsh Black beef, basil jelly,

0:24:120:24:16

creamed potatoes with smoked butter and a gratin of wild mushrooms.

0:24:160:24:20

-The meat is perfectly cooked.

-The meat's gorgeous.

0:24:210:24:23

Absolutely fabulous. It's accomplished, isn't it?

0:24:230:24:26

-If this is the sort of food that the taste is like...we're sunk.

-Yeah, we are.

0:24:260:24:32

Because it's superb.

0:24:320:24:34

The shiitakes are an odd choice of mushroom.

0:24:340:24:37

-The sabayon does balance the shiitakes, doesn't it?

-It does. Yes.

0:24:370:24:41

And accompanies the beef... perfectly well.

0:24:410:24:44

-I love it.

-I know. I do, too.

0:24:440:24:46

All I can say is, from here, there's a cameraman with his tongue hanging out.

0:24:460:24:50

You know who you are, don't you?

0:24:500:24:52

But it's the locals who will decide whose dish is best, in a blind tasting coming up.

0:24:540:24:59

Stephen's Welsh Black beef was fabulous.

0:25:010:25:04

But Anglesey's Menai Straits are famous for mussels and oysters,

0:25:040:25:08

so we're gonna look to the sea for our ingredients. Ah!

0:25:080:25:12

What a beautiful part of the world!

0:25:120:25:15

Sean Crynen began farming shellfish in 1994

0:25:150:25:19

and now supplies 100,000 oysters and 125 tons of mussels every year.

0:25:190:25:24

-Are we ready?

-Yes.

-Ah, it's a bit wild!

-It is.

0:25:240:25:27

-Right, skipper, I'm there.

-I think we're well sorted.

-Right.

0:25:300:25:34

Mr Myers's hat is the bane of my life, so with that in mind...

0:25:340:25:38

-I love this hat.

-..we are going to Sellotape his hat...

-That's enough!

0:25:380:25:44

-It's not going to blow off?

-Enough!

0:25:440:25:47

Are we ready? Let's go.

0:25:470:25:49

OK.

0:25:490:25:50

Sean, it's not the easiest form of farming, is it?

0:25:500:25:52

No, it's not. Mussels produce vast quantities of mud.

0:25:520:25:56

So that's mussel poo?

0:25:560:25:58

-Effectively, yeah. One ton of mussels - 17 tons of mud, every year.

-That's a lot of mussel dump!

0:25:580:26:05

-The Menai Strait is the largest area in Britain for producing mussels.

-50% of all Europe's mussels

0:26:050:26:11

are produced from the Menai Straits.

0:26:110:26:14

-That's crazy. So how do we get some?

-We'll grab some trays.

-Great.

0:26:140:26:18

-And then it's all hands.

-Right.

-Come on, mate.

0:26:180:26:22

OK. Now what we need to do is to get stuck in now.

0:26:220:26:25

I bet that ruddy chef doesn't do this!

0:26:250:26:27

No. I've ever seen Rick Stein doing this.

0:26:270:26:30

-No, not at the coalface.

-This is hard work, mate.

-It is, isn't it?

0:26:300:26:34

-Me and the other lad will get a ton a tide.

-A ton a tide? Dear me.

0:26:340:26:39

This is what you call getting your own grub. Mine's full, skip.

0:26:390:26:43

"Mine's full, skip," Ooh(!)

0:26:430:26:45

-Do you want some help?

-Oh, don't!

-Oh, Soz!

0:26:450:26:48

What do you get for a ton? Because whatever it is, it's not enough.

0:26:480:26:51

Are you all right there, dude?

0:26:510:26:54

I'm going vegetarian after this.

0:26:540:26:57

Ohhh...

0:26:570:26:59

-Come on, mate!

-Step two. Sticking your boot in.

0:26:590:27:03

-Does it not harm them?

-No.

0:27:030:27:05

They're tough mussels, these.

0:27:050:27:07

Growing into tidal, the shell gets good and strong,

0:27:070:27:11

-so then you end up with a tray with no mud.

-Well...

0:27:110:27:15

-The mussels are ready to go.

-Wait for me!

0:27:150:27:17

So that's the fruits of our labours?

0:27:220:27:24

That it is, yes. Can you see all the mussels now? They're all stuck together.

0:27:240:27:29

-What you want is all that rubbish out and the pure mussel left in.

-Right.

0:27:290:27:34

Now, these boxes contain about 40kg of mussels.

0:27:340:27:38

That's a lot of weight there.

0:27:380:27:40

But a lot of this weight will contain very small mussels, so that will then go back onto the beach.

0:27:400:27:46

We'll leave that to grow for another 12, 18 months, then we'll come back.

0:27:460:27:50

So what we'll do with these mussels now, they'll go into a tank of clean sea water.

0:27:500:27:56

They'll spend two days in the clean sea water, then they'll go through one of these machines again,

0:27:560:28:01

so they're double-graded, and then they'll be spotless.

0:28:010:28:05

The mussels aren't the only ones that need a good wash!

0:28:050:28:09

Sean's equally as known for his oysters.

0:28:110:28:14

I love 'em but Dave's allergic.

0:28:140:28:16

Ah, yes! Look at that.

0:28:160:28:20

They're immense.

0:28:200:28:23

Oh, God! They are fantastic.

0:28:230:28:25

-Good oysters.

-Oh...

0:28:250:28:27

I might be allergic to oysters but I'm not allergic to mussels.

0:28:300:28:34

Come on. Look at these.

0:28:340:28:36

Just steamed till they're open.

0:28:360:28:38

You can use this one as a nipper.

0:28:380:28:40

They are beautiful.

0:28:430:28:44

Give us a go, mate.

0:28:440:28:46

Ah, God! The quality is superb.

0:28:490:28:51

It is.

0:28:510:28:54

How convenient - a foodstuff that provides you with its own implement.

0:28:540:28:58

# Wah, wah, waa! #

0:28:580:29:01

Duffy, you're dead in the water!

0:29:010:29:03

HE CHUCKLES

0:29:030:29:05

We're gonna do a medley of seafood to show off what Anglesey's shores have to offer.

0:29:050:29:11

We'll serve some sea bass with Sean's mussels and oysters and some proper chips.

0:29:110:29:15

But we still need a sprinkling of something special.

0:29:150:29:18

Anglesey's Halen Mon salt is world famous, but David and Alison Lea-Wilson's company began simply,

0:29:290:29:36

with just a saucepan of sea water on top of the kitchen stove.

0:29:360:29:38

Despite their worldwide popularity, the couple believe in putting the local community first.

0:29:380:29:44

-What a day!

-This is what I consider work, really.

0:29:440:29:47

What we've got in front of us is fantastic ingredients. That's how I see it.

0:29:470:29:53

-Yeah?

-I've got clean, clean sea.

0:29:530:29:56

Just go through with us, David, why it is so pure.

0:29:560:29:58

Because it's come from the Gulf Stream, which is coming into the Menai Straits here,

0:29:580:30:04

and we've got two pipelines that are into the middle of the straits, here.

0:30:040:30:09

You can see where they come ashore here.

0:30:090:30:11

-What are we going to do now, then?

-OK, all I'm going to do is check that that sea water

0:30:110:30:16

is A, salty enough, and B, that there's no pollution in it.

0:30:160:30:19

I'm going to take one drop of sea water and, from that, the way the light goes through

0:30:190:30:24

that sea water on the lens, I can tell how much salt there is in that.

0:30:240:30:29

-If you want to have a look through that.

-Yep.

0:30:290:30:31

It's just under 4%.

0:30:310:30:34

-OK, that's telling me that that is 4% salt in the sea water.

-So, do we have a good day for making salt?

0:30:340:30:40

-We have a cracking day. Have you ever harvested sea salt before?

-No. I'll give everything a go, though.

0:30:400:30:46

-OK.

-My mother always said I'd end up down a salt mine.

0:30:460:30:50

-White gold.

-It is, it's absolutely amazing.

-Beautiful, isn't it?

-You've seen on the seashore

0:30:500:30:55

-that the sea water is 4% salt.

-Yep.

0:30:550:30:57

-So we've got to get rid of 95% water, and that's mostly been done already.

-Oh, it's amazing.

0:30:570:31:03

In the very final stage, we've got these wonderful crystals, and then we're going to leave these to drain.

0:31:030:31:10

This is the sea salt when it's been rinsed.

0:31:100:31:13

I'm dying to get my hands in it.

0:31:130:31:14

Now is the time.

0:31:140:31:16

Just be gentle.

0:31:160:31:17

-Your salt, it's very identifiable by the flakes and the size of the flakes, isn't it?

-That's right.

-Wow.

0:31:170:31:23

'David does really clever things with salt.

0:31:230:31:27

'His special flavoured varieties could be our secret weapon against Stephen.'

0:31:270:31:33

We'll start with the simplest possible thing - a flake of sea salt on half a cherry tomato.

0:31:330:31:41

-Mm!

-Oh...

0:31:410:31:43

It brings the flavour of the tomato out. It's just wonderful.

0:31:430:31:47

But we're giving a dish of four component parts.

0:31:470:31:50

I wonder if we could use a different salt for each one, to help us win!

0:31:500:31:53

The first one will be mussels. Now, there is some celery in the broth.

0:31:530:31:57

Perhaps a fraction of celery salt would be...a suggestion there.

0:31:570:32:02

-That's beautiful!

-Mm.

-Preserving was the first thing that salt was used for. They preserved meat.

0:32:040:32:11

And the spiced salt, we've used a 200- to 300-year-old recipe that was used for preserving meat.

0:32:110:32:18

That will work on tomatoes.

0:32:180:32:20

That works on its own!

0:32:200:32:22

There's an also awful lot of top chefs that are using your salt, aren't there?

0:32:220:32:27

I believe that at least eight of the world's top 50 are.

0:32:270:32:29

-I've heard Barack Obama likes your salt as well!

-He does, and in fact, it's this smoked salt.

0:32:290:32:34

In that case, it goes to Seattle, to a chocolate factory, and he puts it on top of a soft caramel

0:32:340:32:39

and it's just a little bit of salt on there, and that actually enhances the chocolate flavour.

0:32:390:32:45

-Oh, I get that!

-I get that, too.

0:32:450:32:47

Every so often, we get a large sea salt crystal, and we decided we'd call them diamonds of the sea.

0:32:470:32:53

-Oh, wow.

-Diamonds of the sea.

0:32:530:32:55

What we do is we serve them with the chips, put those on the top and then they have to...

0:32:550:33:02

-Break it themselves.

-That's a much better idea.

-And they put exactly the salt on the bit of chip you want.

0:33:020:33:07

We want to have a go at salt-baking a sea bass, so we need a lot of salt.

0:33:070:33:11

-I can do you a special deal because if anyone's got sea salt, it's me.

-Brill! Brill.

0:33:110:33:17

-Be prepared to be shocked.

-Shocked and amazed. Stunned, even.

0:33:200:33:23

We're cooking Menai Straits oysters in a corn crust, mussels cooked in celery salt,

0:33:230:33:28

and salt-crusted sea bass on a bed of leeks and cabbage, all served with proper chips.

0:33:280:33:33

It will be up to local diners to decide whose dish best represents the true flavours of Anglesey.

0:33:330:33:39

Firstly, I'm going to show you have to make chips.

0:33:390:33:43

The potatoes have been soaking. It gets rid of the starch. You get a better chip.

0:33:430:33:47

Because we're with you and it's high-end, the chips are going to be perfect.

0:33:470:33:52

You don't want them too thick.

0:33:520:33:53

We want these just so.

0:33:530:33:55

That, to me, is a perfect bar of chip.

0:33:550:33:59

Right, now, see this? We're going to salt-bake these wonderful sea bass.

0:33:590:34:04

Look at that beautiful, beautiful salt.

0:34:040:34:05

Use one of the chips you've cut before to measure this potato...like that...

0:34:050:34:11

-Are you having a laugh?!

-No. No, I'm not.

-Shut up!

0:34:110:34:15

Right, put your salt in here. Like that.

0:34:150:34:18

Look at that. So, you take this clove of garlic, heel of your hand like that, and go... Look at that.

0:34:180:34:25

I'm going to put that in there. Nothing too fancy. Very simple.

0:34:250:34:29

-Put that there.

-I'm getting the hang now.

0:34:290:34:32

Now, you see the whole thing about salt-baking is,

0:34:320:34:35

the salt actually won't seep into the skin.

0:34:350:34:40

When it's cooked properly, it will take beautiful, succulent pieces of fish.

0:34:400:34:45

-So that will have to form a crust?

-Should do.

0:34:450:34:47

-Which you then just break?

-Exactly, yeah. Now, that goes in the oven.

0:34:470:34:51

20 minutes. The countdown's about to go. Approximately 180.

0:34:510:34:56

These perfect chips, they have to be cooked first at 130 degrees.

0:34:560:35:00

They won't colour up. This is so that they're cooked through and we'll finish them off after.

0:35:000:35:05

Just give them about five minutes.

0:35:050:35:07

I'm going to prepare the bed for the mussels.

0:35:070:35:10

The symbol of Wales! Cut the leeks up finely.

0:35:100:35:13

Now, for a little treat, we're going to use celery in this, and it really works well with the mussels.

0:35:130:35:19

Right, we're going to do a lovely thing to go with the sea bass.

0:35:190:35:22

I've just put some butter in the pan, some leeks, some cabbage, and I've just stuck the vinegar in.

0:35:220:35:30

We're just going to let that go for a little while, OK?

0:35:300:35:33

-Because we've got the Halen Mon celery sea salt...

-Bravo!

-Yes, Dave!

0:35:330:35:38

..I think we can cut down the content of the celery. Into the pan...butter.

0:35:380:35:45

And this is kind of making the base, because it's all going to happen very quickly.

0:35:450:35:50

I've got my leeks, my celery, my shallots - go into the butter.

0:35:500:35:54

-We cook those down with some thyme and bay leaves.

-How are your chips?

0:35:540:35:59

They're just perfect. They've taken on no colour but they're cooked through.

0:35:590:36:03

So what I do with them now, put those aside to rest.

0:36:030:36:06

Now, Mr Blumenthal, he cooks his three times, but that's over-egging your chip.

0:36:060:36:12

We do ours twice. Let them go cool.

0:36:120:36:14

We put them back in at 190. Bars of gold! The leeks are sweating.

0:36:140:36:20

-Not as much as Dave!

-It's all going lovely.

0:36:200:36:22

Chuck in a couple of bay leaves. Plip, plop. And a bunch of thyme.

0:36:220:36:28

Now we bung the wine in. Half a bottle.

0:36:280:36:31

Now I'm going to add some parsley.

0:36:310:36:34

Just there...sweat down. That's really for the mussels.

0:36:340:36:37

So, the one missing link in our extravaganza is...oysters.

0:36:370:36:42

Now, then. This is an oyster knife.

0:36:420:36:45

Menai Strait oysters. Fabulous.

0:36:450:36:48

So you just put the edge of it in there, like that,

0:36:480:36:52

and you just twist, nice and gently, like that. OK?

0:36:520:36:56

Lift it up, like that, and when you can see it, just run it through.

0:36:560:37:01

And then...take that off like that. Ah, look at these, man!

0:37:010:37:04

-They're nearly as plump as you!

-You're a good lad! They are whoppers, aren't they? Fabulous.

0:37:040:37:10

I'm going to make a corn crust.

0:37:100:37:12

We've got some cornmeal.

0:37:120:37:14

To that, about a tablespoon of cumin.

0:37:140:37:17

Teaspoon of ground fennel and our secret ingredient - some Anglesey spiced sea salt.

0:37:170:37:24

Just taste that, Kingy, see what you think.

0:37:240:37:27

-Mussel...

-Just ordinary salt.

-Ordinary salt.

0:37:270:37:31

So, cabbage. It's going to be like a bed of seaweed underneath the wonderful salt-baked sea bass.

0:37:310:37:38

So to that, we lob in fish stock...and cream.

0:37:380:37:45

-That'll be enough.

-Yeah, fab.

-Mussels, into pan.

0:37:450:37:49

When they're open, they're done.

0:37:520:37:54

Chips, now, go in here.

0:37:560:37:59

About 180, 190.

0:37:590:38:01

Great. Let's get these oysters on, eh?

0:38:010:38:04

So Kingy dips the oysters into the egg, into the cornmeal, fries them for a minute...

0:38:040:38:09

Literally 30 seconds, boomph, and then it's out. Look at that. Right.

0:38:090:38:15

Now, the mussels need seasoning with Anglesey celery sea salt.

0:38:150:38:19

Then a bit more parsley for a bit of colour. Oh...

0:38:190:38:26

OK, so that's the oysters done.

0:38:260:38:28

Right. All the stock and the cream has evaporated.

0:38:280:38:32

All that flavour has gone into that cabbage.

0:38:320:38:35

Right, let's crack this fish.

0:38:350:38:37

Now, THAT's chips.

0:38:370:38:39

What do you reckon, Kingy?

0:38:390:38:42

-Well, the eye's gone white, which is a good sign.

-Right, some cream now, in the mussels.

0:38:420:38:47

That's all the celery salt, the thyme, the celery, leeks, good white wine. Look at those.

0:38:470:38:55

Absolutely fabulous. Chips.

0:38:550:38:57

Look what we're doing here, we're just peeling back the skin.

0:38:570:39:00

These are the sea salt diamonds, so people can just pick the diamond up

0:39:030:39:08

and crumble it over their chips. How cool's that?

0:39:080:39:12

This is not the easiest way to get fish off the bone, is it?

0:39:120:39:15

-Yeah, let me just put this back because this fish is under. It's undercooked.

-Ohhh... I knew it.

0:39:150:39:21

-BLEEP!

-I knew it was a big fish.

0:39:210:39:24

-It's well under, isn't it?

-Yeah.

0:39:240:39:27

-Kind of worried about the oysters.

-They're fine. I've tasted them.

0:39:270:39:31

Now, what's happened is, with the salt-bake, it's quite a big fish so we've slightly undercooked it.

0:39:310:39:37

We've put it back in the oven for another five minutes to see how it comes out.

0:39:370:39:41

-Right, let's put these under the lamp to keep warm, eh?

-I can't believe it...

0:39:410:39:48

It's still slightly raw. It's nuts.

0:39:480:39:52

There's nothing more stressful than this.

0:39:540:39:57

20 seconds.

0:39:570:39:59

20 seconds, do you reckon? I'm counting, mind, I'm counting.

0:39:590:40:03

Right...

0:40:030:40:04

Is he done?

0:40:060:40:08

-Oh, yeah. Yeah.

-That's cooked superb.

0:40:090:40:13

Look at that.

0:40:130:40:15

-Shall we get that one out the oven and try to get some more?

-Yeah.

0:40:150:40:18

Yeah. See if we can get some nice bits off that.

0:40:180:40:22

Ah, yes. Right, we're in business.

0:40:220:40:25

We are in business.

0:40:250:40:28

-Lovely.

-Let me just put some juice on these mussels to bring them back to life.

0:40:320:40:37

-Harmony.

-Harmony.

0:40:370:40:38

-Let's get this salt on, get them out.

-Vanilla salt.

0:40:380:40:42

-Fantastic.

-Well done.

0:40:420:40:43

A taste of Anglesey from the sea.

0:40:430:40:47

Chips with Welsh sea salt.

0:40:470:40:49

Mussels with leeks and...Welsh celery sea salt.

0:40:490:40:52

Menai Straits oysters with a lovely corn crust with...

0:40:520:40:56

-..spiced salt.

-And then we've got...

0:40:560:40:58

..fantastic salt-crusted, roasted sea bass.

0:40:580:41:01

Lovely. Jolly good.

0:41:010:41:03

All right. Thank God for that.

0:41:030:41:04

-Tuck in.

-I'll have a chip, eh?

0:41:040:41:06

Love the potatoes.

0:41:080:41:10

Greens are lovely.

0:41:130:41:14

Vanilla's beautiful with the fish.

0:41:140:41:16

-Isn't it?

-Have a look at the mussels.

0:41:160:41:19

-See what they're like with the celery salt.

-Lovely.

0:41:190:41:22

-The oysters.

-Massive, aren't they?

-Aren't they're huge?

0:41:220:41:26

-Nice bit of cumin...

-You get the curry as well. I'm having another oyster. They are absolutely gorgeous.

0:41:260:41:32

It's crunch time. The diners here will taste both dishes but without any idea who cooked which.

0:41:350:41:40

First up is Stephen's Anglesey beef with a smoked mushroom gratin.

0:41:400:41:44

-Ah, that's really tender.

-The sauce is going down very well, isn't it?

0:41:440:41:48

-Mm...

-I knew that was a Welsh Black fillet. Beautiful.

0:41:510:41:54

Presentation is fine. Serving the gratin in the little pan like that is very attractive.

0:41:540:41:59

I would say the mushroom gratin was slightly too sweet for my liking.

0:41:590:42:03

I didn't think the basil cube did much to the dish.

0:42:030:42:07

The beef, it was absolutely beautiful.

0:42:070:42:10

We knew that would be a hit. If only our dish goes down as well. Oh, fingers crossed!

0:42:100:42:16

-Oh, to die for.

-Hmm. That's interesting.

0:42:170:42:20

It's quite a clever play on fish and chips, isn't it?

0:42:220:42:26

My first observation was it looked a very busy plate.

0:42:260:42:30

I seriously enjoyed the sea bass. That was delightful.

0:42:300:42:34

I was slightly disappointed with the mussels, to be honest. The celery was a bit overpowering.

0:42:340:42:40

I don't like oysters coated. I like them straight from the shell!

0:42:400:42:44

This really did go down a treat.

0:42:440:42:46

APPLAUSE

0:42:460:42:47

We've had a great time in Anglesey!

0:42:500:42:52

Now, this is the moment of truth, really.

0:42:520:42:55

So, could I have, please, a show of hands for the beef dish?

0:42:550:42:59

One, two, three... So that's three for the beef dish.

0:42:590:43:05

And for the fish dishes, please? One, two, three, four, five, six. Six for the fish.

0:43:050:43:10

The beef dish was Stephen's.

0:43:100:43:12

And the fish dish was the two lads that are now legging it out the back.

0:43:150:43:20

So thanks very much. Thanks, Stephen, thanks a lot.

0:43:200:43:24

Hey, we won! What a great result, Kingy!

0:43:240:43:28

Stephen helped with the sea bass, but the produce of Anglesey

0:43:280:43:31

-was the real winner.

-It really is a county of plenty.

0:43:310:43:34

Subtitles by Red Bee Media Ltd

0:43:440:43:49

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0:43:490:43:52

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