0:00:02 > 0:00:05We're on the road to find regional recipes to rev up your appetite.
0:00:05 > 0:00:10We're riding county to county to discover, cook and enjoy the best of British.
0:00:10 > 0:00:11- Come on.- Wa-hey!
0:00:25 > 0:00:28Today, we're in search of the real taste of Worcestershire.
0:00:46 > 0:00:48Look at that, Dave!
0:00:48 > 0:00:53There it is, mate, the most spectacularly beautiful Worcestershire view. Look at it.
0:00:53 > 0:00:54- It's gorgeous, isn't it?- Yes.
0:00:54 > 0:00:59And you know, the county town of Worcestershire is Worcester. What do you know about Worcester?
0:00:59 > 0:01:00Elgar's from Worcester.
0:01:00 > 0:01:03The only thing I know about Worcester is Worcester sauce.
0:01:03 > 0:01:07They used to say at one time if you rubbed it on your head it made your hair grow.
0:01:07 > 0:01:09I'm going to try a bit on my temples.
0:01:09 > 0:01:13- And there's hills as well, in Worcestershire. - Yes, the Malvern Hills.
0:01:13 > 0:01:16Yeah, and the fabulous Georgian spa town of Malvern.
0:01:16 > 0:01:19- I'm looking forward to this.- Come on, let's go and sample some sauce.
0:01:19 > 0:01:21Come on, let's off.
0:01:23 > 0:01:26On our quest to find the true flavours of Worcestershire,
0:01:26 > 0:01:30we rediscover a county classic that satisfies everyone's sweet tooth.
0:01:30 > 0:01:33It's on your marks, get set, go,
0:01:33 > 0:01:36as we compete to pick the finest asparagus in the world.
0:01:37 > 0:01:39Open sesame!
0:01:39 > 0:01:44We sample a fruity tipple, made by a perry enthusiast in his very own garage.
0:01:46 > 0:01:50And, representing Worcestershire in the cook off later, it's Sue Ellis.
0:01:50 > 0:01:52Will we be able to beat her
0:01:52 > 0:01:55in a blind tasting judged by local diners?
0:01:55 > 0:01:57First stop on our tour of Worcestershire
0:01:57 > 0:01:59is a little village called Ombersley.
0:01:59 > 0:02:04We've heard it's the county's foodie capital, so let's see what it's got on offer.
0:02:04 > 0:02:07Look, Kingy! We've got a deli, a butcher.
0:02:07 > 0:02:09I bet there's a baker.
0:02:09 > 0:02:12Do you know what we're missing? A candlestick maker. Come on.
0:02:12 > 0:02:16What we are trying to ascertain is what the taste of Worcestershire is.
0:02:16 > 0:02:20Pears, the Worcester black pear in particular, because it's on the county coat-of-arms.
0:02:20 > 0:02:24And I think it's also on the county cricket club jumper.
0:02:24 > 0:02:26That's great. That's fruit. Anything else?
0:02:26 > 0:02:30Well, asparagus, especially at this time of year - it's very local.
0:02:30 > 0:02:33You can't forget the beef. A lovely bit of beef here!
0:02:33 > 0:02:35Ha! I don't mean you, sorry!
0:02:35 > 0:02:39Ah! I was moving in there as well!
0:02:39 > 0:02:42Are there any real famous things in Worcestershire that you eat?
0:02:42 > 0:02:44- Asparagus.- Asparagus.
0:02:44 > 0:02:47- Really?- It would have to be Worcestershire sauce.
0:02:47 > 0:02:50- The sausage is really nice. - Big Dave's?
0:02:50 > 0:02:53Yeah, Big Dave's is fabulous - from the butcher's just there.
0:02:53 > 0:02:57We need to go and have a look at Big Dave's sausage, that's what we need.
0:02:57 > 0:03:01- Dave. Dave! - Where's your sausage, dude? - Oh, look at this, mate.
0:03:01 > 0:03:03Hello. How are you fellas?
0:03:03 > 0:03:05This is a taste of Worcestershire, isn't it?
0:03:05 > 0:03:08So Dave, how long have your family been here?
0:03:08 > 0:03:12I am the fourth generation. My family's been here for over 100 years.
0:03:12 > 0:03:17- The butcher's always been here, and the delicatessen next door. - What's your best seller?
0:03:17 > 0:03:22Probably our local beef or lamb, really, from local farms, it's very popular here.
0:03:22 > 0:03:26- I think for the flavour, and the people knowing it's local.- It certainly is in your sausages.
0:03:26 > 0:03:28We are a bit of a sausage fan.
0:03:28 > 0:03:31- Go on, be kind to yourself.- Oh, I might as well seeing as I'm here.
0:03:31 > 0:03:34I think we're probably best known for our sausages around here.
0:03:34 > 0:03:37Certainly places do just good value sausages,
0:03:37 > 0:03:41but these are real good, free-range pork and they're good quality stuff.
0:03:43 > 0:03:46- Oh, man.- I'm a devil for a sausage.
0:03:46 > 0:03:49Hello. We're looking for a taste of Worcestershire.
0:03:49 > 0:03:51We can recommend the Elgar mature.
0:03:51 > 0:03:55- Or the Worcester sauce cheese.- Ooh. - Let's have a look.- Lea & Perrins.
0:03:55 > 0:03:58- So, these are all Worcestershire cheeses.- All local cheeses, yes.
0:03:58 > 0:04:00This is the Worcester sauce.
0:04:00 > 0:04:03You can't get any more local than that, can you?
0:04:03 > 0:04:05- That works beautifully, doesn't it?- Do you like it?
0:04:05 > 0:04:09- Can you imagine that melted on toast? Oh!- Can we try some Elgar?
0:04:09 > 0:04:11- He was from Worcester. - He was, from Broadheath.
0:04:11 > 0:04:14Thank you. I can feel a Dream of Gerontius coming on.
0:04:14 > 0:04:17He's quite a strong old fella, Elgar, isn't he?
0:04:17 > 0:04:19That's as English as Elgar, isn't it?
0:04:22 > 0:04:24- Hello.- Oh, hello.
0:04:24 > 0:04:28- Nice to see you here.- And you. Thanks very much, it's very lovely.
0:04:28 > 0:04:32- This is very kind of you.- My husband did all that for you especially.
0:04:32 > 0:04:35Do you have any traditional bread of Worcestershire?
0:04:35 > 0:04:39We've got some delicious home-baked bread here. We've used...
0:04:39 > 0:04:41May's mild beer bread.
0:04:41 > 0:04:47Yes. Now, Ted May is the landlord of the pub up the road. The Fruiterers Arms.
0:04:47 > 0:04:50And they actually make their own mild ale on the premises.
0:04:50 > 0:04:55- Is this it? It's lovely, isn't it? - Great texture as well, springy.
0:04:55 > 0:04:58- I love springy moist bread. - Nice. Gorgeous, isn't it?
0:04:58 > 0:05:01That's lovely. What to you is typically good Worcestershire food?
0:05:01 > 0:05:06- I lived in Malvern for a while and I have actually heard of a Malvern Pudding.- What is it?
0:05:06 > 0:05:09Well, it's a very lightly baked sponge, with some fruit in,
0:05:09 > 0:05:12obviously from the local orchards.
0:05:12 > 0:05:15And also some apple as well, the local apples.
0:05:15 > 0:05:18- And it's very tasty. - Brilliant, thank you.
0:05:18 > 0:05:21'So we're on the trail of what could be a unique county dish.
0:05:21 > 0:05:24'Will anybody be able to tell us more? Let's keep investigating.'
0:05:24 > 0:05:28- Has anybody ever heard of the Malvern Pudding?- Yes, I have.
0:05:28 > 0:05:33Actually, it was my daughter, a long time ago when she was at university, we used to make it.
0:05:33 > 0:05:35Has anybody heard of the Malvern Pudding?
0:05:35 > 0:05:39- No.- No.- I've heard of it, yeah. My husband's from Malvern.
0:05:39 > 0:05:41Do you know what it is?
0:05:41 > 0:05:44I'm not sure, actually.
0:05:44 > 0:05:47It's driving me mad, this Malvern Pudding.
0:05:47 > 0:05:49- It's a mystery.- It is.
0:05:49 > 0:05:52We still have no idea how to make Malvern Pudding, so we need to head
0:05:52 > 0:05:57to the historic town of Malvern, and the museum for some local knowledge.
0:06:02 > 0:06:05Wa-hey. The museum.
0:06:05 > 0:06:10The fountain of knowledge, and oracle that is the Malvern Pudding.
0:06:10 > 0:06:13If we can't find it here, we'll never find it.
0:06:13 > 0:06:17Look, Kingy! They've got loads of old fashioned ingredients here.
0:06:17 > 0:06:20But will they have any clues about the Malvern Pudding?
0:06:20 > 0:06:22There it is.
0:06:22 > 0:06:23That's it, we've got it.
0:06:23 > 0:06:27Hee hee. The search is over. A pound of cooking apples.
0:06:27 > 0:06:29An ounce of butter.
0:06:29 > 0:06:31What's next?
0:06:33 > 0:06:35You can't! It's an artefact.
0:06:35 > 0:06:37Come on!
0:06:37 > 0:06:40We'll bring it back, don't worry.
0:06:40 > 0:06:44'At last, we have the traditional recipe for the Malvern Pudding.
0:06:44 > 0:06:48'Time to get into the kitchen. This ancient tasty dish is layers of
0:06:48 > 0:06:52'cooked apples with a creamy custard topping. A delicious tea time treat.'
0:06:52 > 0:06:57Hello, and welcome to Priory Park, Malvern in Worcestershire!
0:06:57 > 0:06:58CHEERING
0:06:58 > 0:07:03Back to Georgian times. This time, we've gone super traditional,
0:07:03 > 0:07:05and this is a Malvern Pudding.
0:07:05 > 0:07:09It is the sort of pudding that the Georgians would have eaten
0:07:09 > 0:07:12after they got out of their kind of sulphurous water day of hell.
0:07:12 > 0:07:15It consists of the humble apple.
0:07:15 > 0:07:17Not just any apple. What's this now?
0:07:17 > 0:07:19- Bramley. - That's right, a Bramley apple.
0:07:19 > 0:07:22Now, we got this recipe from the Malvern Museum.
0:07:22 > 0:07:24And the base for this - we'll do a lot -
0:07:24 > 0:07:30we want 4lb of cooking apples, peeled, sliced.
0:07:30 > 0:07:34Right. 4lb of cooking apples peeled and sliced.
0:07:34 > 0:07:37That'll be about two kilos. In new money.
0:07:37 > 0:07:39Two kilos in new money.
0:07:39 > 0:07:42- I'll just turn one of these on for you, Kingy.- Thanks.
0:07:42 > 0:07:44I need to melt four ounces of butter.
0:07:44 > 0:07:47Oh, yum yum, hubba bubba. Add the apples.
0:07:47 > 0:07:52And that'll be four ounces of sugar, that's about 125 grams of sugar.
0:07:52 > 0:07:53Butter, apples.
0:07:55 > 0:07:57Sugar.
0:07:57 > 0:07:59- Apples.- Apples. More apples.
0:07:59 > 0:08:05We have to cook those apples until they go golden and toffee,
0:08:05 > 0:08:06and really quite soggy.
0:08:06 > 0:08:08A bit like a stewed apple pie.
0:08:08 > 0:08:11There's a lot of sugar and butter in there so it should taste great.
0:08:11 > 0:08:14It's a bit of a two-part dish, the Malvern Pudding.
0:08:14 > 0:08:16They've got it down as sauce.
0:08:16 > 0:08:20But I reckon it's a bit like custard, isn't it, this?
0:08:20 > 0:08:23So first off, I need to beat four eggs.
0:08:25 > 0:08:29And in a pan, I need to melt four ounces of butter, which
0:08:29 > 0:08:33is conveniently 125 grams, which we have left over from the apples.
0:08:33 > 0:08:38I'm going to mash into that about four ounces or 125 grams of cornflour.
0:08:38 > 0:08:40Let it cook.
0:08:42 > 0:08:44A couple of minutes, it is bubbling, without browning.
0:08:44 > 0:08:49Step two, add the milk and bring to the boil, stirring.
0:08:49 > 0:08:51Simmer for two minutes.
0:08:51 > 0:08:53There's a lot of milk.
0:08:57 > 0:08:59I've added three pints.
0:08:59 > 0:09:02I always use whole milk for custard.
0:09:03 > 0:09:05I'll just keep tickling it like that.
0:09:05 > 0:09:08It comes to the boil, two minutes, it should be a nice thickness.
0:09:08 > 0:09:12It shouldn't taste floury cos I've cooked the flour out.
0:09:12 > 0:09:16I've got basically a white sauce here. This needs to become custard.
0:09:16 > 0:09:22So I'm going to stir in about four ounces, 125 grams of brown sugar.
0:09:22 > 0:09:25- The scary bit's to come yet.- I know.
0:09:25 > 0:09:29And that's the eggs. Because if the eggs scramble, it won't be custard.
0:09:34 > 0:09:37Looking good, captain. You see that custardy feeling.
0:09:37 > 0:09:39Oh, yes!
0:09:45 > 0:09:47Oh!
0:09:47 > 0:09:52As I live and breathe, that's proper Georgian custard.
0:09:52 > 0:09:54The Malvern Pudding is looking a good 'un.
0:09:57 > 0:09:59We need two nice dishes.
0:09:59 > 0:10:03You line the bottom of the dish with apples.
0:10:03 > 0:10:06There we are. Now, this is our home-made custard.
0:10:06 > 0:10:09There's a lovely little boy over here, look.
0:10:11 > 0:10:13Hurray. What a sweetie.
0:10:15 > 0:10:19Now, you may think it was all over, but it's not!
0:10:19 > 0:10:22What we do next, we get a bowl,
0:10:22 > 0:10:25we put a handful of brown sugar in there.
0:10:25 > 0:10:28A couple of teaspoons of cinnamon.
0:10:28 > 0:10:30This is cinnamon sugar.
0:10:30 > 0:10:32That gets sprinkled all over.
0:10:37 > 0:10:39This is good Worcestershire butter.
0:10:39 > 0:10:40We just dot this with butter.
0:10:40 > 0:10:43Dot, dot, dip, dot.
0:10:43 > 0:10:45That's going to have a lovely toffee topping.
0:10:49 > 0:10:52Put that in under the grill. Shut the door.
0:10:52 > 0:10:56We're nearly finished. You're glad you stayed, aren't you?
0:10:56 > 0:10:59- ALL: Yes!- Yes.- The right response.
0:10:59 > 0:11:04- How's yours doing?- It's bubbling like Kate Winslet at the Oscars.
0:11:04 > 0:11:06It's quick, that grill.
0:11:06 > 0:11:10- Yes, very hot.- Look at that, it's starting to skin up nice.
0:11:10 > 0:11:12It can only be helped...
0:11:12 > 0:11:14by two scoops.
0:11:14 > 0:11:16Oh, now, look at that.
0:11:16 > 0:11:18And there we have it.
0:11:18 > 0:11:21The Malvern Pudding.
0:11:21 > 0:11:24As stolen from Malvern Museum.
0:11:24 > 0:11:27THEY CHEER Let's hear it for the pudding, yay!
0:11:29 > 0:11:31'Malvern Pudding is really simple to make.
0:11:31 > 0:11:35'Time for the local people to tuck in and give us their verdict.'
0:11:35 > 0:11:37The legendary Malvern Pudding.
0:11:38 > 0:11:41Thank you very much, what a sweet talker.
0:11:42 > 0:11:44There you go, darling.
0:11:44 > 0:11:49- That's lovely. - It's fantastic, cos it's got apple, it's got the custard.
0:11:49 > 0:11:52You can really taste the cinnamon too.
0:11:52 > 0:11:55- Did you make this yourself?- We did.
0:11:55 > 0:11:59I've got an apple orchard and I've never tried this recipe.
0:11:59 > 0:12:04- I'm going to try it.- I'll have a go at making my own custard, because I've never tried home-made.
0:12:04 > 0:12:08- It's pretty easy.- Great. I've lived here all my life and never had it.
0:12:08 > 0:12:13'We've helped the locals rediscover their traditional county dish. It certainly seemed to be a hit.
0:12:13 > 0:12:16'But a bigger challenge is just around the corner.'
0:12:16 > 0:12:21'As always, we're taking on one of the county's top chefs in their restaurant, using local ingredients
0:12:21 > 0:12:23'to see who can best define the taste of the region.'
0:12:23 > 0:12:26'It's up to local diners to decide whose dish best represents
0:12:26 > 0:12:28'the true flavours of Worcestershire.'
0:12:28 > 0:12:31'Our opponent today is Sue Ellis,
0:12:31 > 0:12:33'head chef at Belle House in Pershore.'
0:12:33 > 0:12:36Recently named Worcestershire Chef Of The Year, Sue has been selected
0:12:36 > 0:12:40as one of the top ten female chefs to watch by the Independent.
0:12:40 > 0:12:42This local girl is destined for international fame.
0:12:42 > 0:12:47I started off at Worcester College Of Technology, which is obviously local.
0:12:47 > 0:12:50I worked my way up the ranks quite quickly to junior sous chef.
0:12:50 > 0:12:53I then went down to Gordon Ramsay's Hospital Road.
0:12:53 > 0:12:56From there I went to the French Laundry and did a stage.
0:12:56 > 0:12:59We first opened Belle House six years ago.
0:12:59 > 0:13:01Three years later we opened up the Deli, which is a traiteur,
0:13:01 > 0:13:04which is ready meals, all our home-cooked bread.
0:13:04 > 0:13:08All the food from there comes from the same team of chefs in the kitchen.
0:13:08 > 0:13:12We are very big on having a good rapport with all of our suppliers.
0:13:12 > 0:13:14We have a look at the asparagus, at how it's grown,
0:13:14 > 0:13:17so we've got a real respect then for the food.
0:13:17 > 0:13:2190% of all our produce is local, so we get our eggs from Bromsgrove
0:13:21 > 0:13:24Nurseries, cured ham from Oxsprings.
0:13:24 > 0:13:29And then we have Pershore Produce who is all our vegetables and fruit.
0:13:29 > 0:13:33And we design the menu around what is good and good quality.
0:13:33 > 0:13:36We have quite a lot of height in our dishes, intricate detail.
0:13:36 > 0:13:39It's quite artistic on the plate, but also it's about the flavours.
0:13:39 > 0:13:42We do what people love, so stews, broths, things like that.
0:13:42 > 0:13:44And we know where we've come from.
0:13:44 > 0:13:46We've also just started doing food demos,
0:13:46 > 0:13:50cos our customers are interested in what we do and want hints and tips.
0:13:50 > 0:13:52To take on the bikers, my taste of Worcestershire
0:13:52 > 0:13:56is local pigeon with honey, wrapped in filo pastry,
0:13:56 > 0:13:59creamed artichokes, local purple sprouting, and cabbage.
0:14:06 > 0:14:08Hurry up, mate, we're here.
0:14:10 > 0:14:12It looks a nice place, doesn't it?
0:14:12 > 0:14:16- Lovely.- Hi there, guys, how are you doing?- Hello.- Nice to meet you.
0:14:16 > 0:14:19- Nice to see you.- Do you want to come on in?- Oh yes, chef.
0:14:22 > 0:14:24Sue, can you headline your dish for us?
0:14:24 > 0:14:27I certainly can. We're doing pigeon wrapped in filo pastry, with honey.
0:14:27 > 0:14:32Artichoke puree. Cabbage, and also some creamed potato.
0:14:32 > 0:14:34- Are they local then? - Yes.- From the local park?
0:14:34 > 0:14:38They are pretty local. They've been shot yesterday. Put them in this, a vac-pack bag.
0:14:38 > 0:14:41We're going to put them in a water bath. Yes, certainly.
0:14:41 > 0:14:43Don't even say boil in the bag, no.
0:14:43 > 0:14:46I can see it coming!
0:14:46 > 0:14:47So you've got butter and thyme.
0:14:47 > 0:14:50We've got some thyme in there, some honey as well.
0:14:50 > 0:14:54- Ah, I see.- This now is going to cook this to perfection.
0:14:54 > 0:14:57Just pop this in the vac-pack machine now. Seal them up.
0:14:57 > 0:15:00Just going to put that in now.
0:15:00 > 0:15:04- There we go. 25 minutes. 68 degrees. - Brilliant.
0:15:04 > 0:15:07Next we are going to do potatoes and the artichokes.
0:15:07 > 0:15:09Are you going to peel these for me, then?
0:15:11 > 0:15:13Give you all the good jobs!
0:15:13 > 0:15:17Just put a bit of vitamin C powder in to stop them discolouring.
0:15:17 > 0:15:20- Ah, so that's a top tip.- It is, yes.
0:15:20 > 0:15:23- Would you say it's better than using a squidge of lemon juice? - Yeah, definitely.
0:15:23 > 0:15:26Because you've got more control over what you put in, how acidic it is.
0:15:26 > 0:15:29You don't get that lemony flavour, just a bit of acidic flavour.
0:15:29 > 0:15:31- Top tip.- There you go.
0:15:31 > 0:15:35You're a bit on the slow side there. I'll help you out there.
0:15:35 > 0:15:36What do you mean!
0:15:37 > 0:15:40- So are these Worcestershire potatoes, Sue? - Yeah, these are Marfona.
0:15:40 > 0:15:42So these are just grown up the road.
0:15:42 > 0:15:46Cut the ends off. I'm just making a little cylinder out of this.
0:15:48 > 0:15:50That's an efficient way of doing this.
0:15:50 > 0:15:54So we've got mash going on, artichoke puree going on in a minute.
0:15:54 > 0:15:57I'm just going to pop this into a pan.
0:15:57 > 0:15:59Do you want water in this, chef?
0:15:59 > 0:16:01Yes please, and a bit of salt would be great.
0:16:01 > 0:16:02We're going to do the artichokes next.
0:16:02 > 0:16:04Potatoes, salt. I'll let you salt your own.
0:16:04 > 0:16:08I don't want make a mess. What did you do with those potatoes?
0:16:08 > 0:16:11I've just put a little bit of potato in. There's milk in there.
0:16:11 > 0:16:13Then our artichokes.
0:16:13 > 0:16:16- And then this is for the artichoke puree.- So the artichoke puree has got some potatoes in.
0:16:16 > 0:16:19Yes, that just helps to thicken it.
0:16:19 > 0:16:23All I'm doing is the artichoke and the milk. Then I'm using the milk to blend it in. And that's the puree.
0:16:23 > 0:16:26- Ah, so all the flavours are retained. Brilliant.- Yeah.
0:16:26 > 0:16:32Just to recap. In there we've got some milk, sliced potato, sliced Jerusalem artichoke.
0:16:32 > 0:16:34Yep. We are going to pop that on stove now.
0:16:34 > 0:16:36There we go.
0:16:36 > 0:16:38This is the little galette potato.
0:16:38 > 0:16:41- Just slicing these. - They make me eyes cross!
0:16:41 > 0:16:43Put some cornflour in now.
0:16:43 > 0:16:47We add a little bit more starch, obviously there's some already in there.
0:16:47 > 0:16:50So we've got very thinly sliced potatoes.
0:16:50 > 0:16:54- We've got some salt and butter and cornflour.- Rubbing the cornflour in.
0:16:54 > 0:16:57- This dish, you want the potatoes to stick together.- Exactly.
0:16:57 > 0:16:59Just going to pop them on there.
0:16:59 > 0:17:02- Ah.- Fan them around.
0:17:02 > 0:17:05Just overlap them enough so that they are sticking together.
0:17:05 > 0:17:08- Hey presto, bake it off, and you've got potato galette.- That's it, yeah.
0:17:08 > 0:17:10What a nice thing to see happen.
0:17:10 > 0:17:12Do you know what I mean, it's lovely, it's great.
0:17:12 > 0:17:16- That's something we'll pinch, Kingy. - For sure.
0:17:16 > 0:17:18I'll put another one on top, it stops it from slipping.
0:17:18 > 0:17:20Then we'll put the other one on top.
0:17:20 > 0:17:25- I have to say, there's nothing worse...- A tray on top.
0:17:25 > 0:17:28- We'll get the pigeon out next. - # Catch the pigeon! #
0:17:28 > 0:17:33Now we are going to chill it down enough so that it starts to firm up a little bit.
0:17:33 > 0:17:36- If you want to run that in the fridge for us. - Of course.- That will be great.
0:17:36 > 0:17:39You need to be careful cos he keeps locking himself in the freezers.
0:17:39 > 0:17:45- He was in there for a day and a half once.- Didn't let him out? - I thought we'd have a bit of a rest.
0:17:45 > 0:17:49Ooh. It's those potato galettes.
0:17:49 > 0:17:51Great.
0:17:51 > 0:17:52CRUNCHING
0:17:52 > 0:17:54What's eating in there?
0:17:55 > 0:17:58MYERS! Stop eating people's stuff!
0:17:58 > 0:18:02For God's sake, what are you eating?
0:18:02 > 0:18:06- Nothing. I just had a peek. - Yes, give us a look? It's nutty.
0:18:06 > 0:18:09- I love a good fridge. - Now he's out of the fridge.
0:18:09 > 0:18:11- I'm really sorry. - That's OK, that's all right.
0:18:11 > 0:18:14- Could you drain these off for me. - Certainly, chef.
0:18:14 > 0:18:15What else do you need, chef?
0:18:16 > 0:18:18Potatoes, chef.
0:18:18 > 0:18:23I've put those potatoes back on the heat to dry out. Any excess water.
0:18:23 > 0:18:25I'm just going to put these in.
0:18:25 > 0:18:30And then while you're doing that, I'll get a bit of cream on and a bit of butter to reduce that.
0:18:30 > 0:18:32Great, chef. That's it, through.
0:18:32 > 0:18:36Great, thank you. Got our butter and our cream. We'll boil that up.
0:18:36 > 0:18:39And we'll pop that mash in now.
0:18:40 > 0:18:43We don't need anything else in that. A bit of salt and we are all done.
0:18:43 > 0:18:47- We'll keep that for later until our pigeon's all ready.- Brill.
0:18:47 > 0:18:51We'll pop him over there. Now our artichokes are going to be ready.
0:18:51 > 0:18:52I'm worn out, me.
0:18:52 > 0:18:55- If you can drain half that liquor off for me.- Yep.
0:18:55 > 0:18:59Just blend this down now to a puree.
0:18:59 > 0:19:01- BEEPING - OK, that's my timer for my galettes.
0:19:01 > 0:19:04So if you can carry on there, that would be great. Cheers my dear.
0:19:05 > 0:19:10- Wow! They're fantastic, aren't they? - A fine set of galettes you have there, madam.
0:19:10 > 0:19:12They're like sunflowers, aren't they? Brill.
0:19:12 > 0:19:14And get rid of that, that's hot.
0:19:16 > 0:19:18That will be grand now, thank you.
0:19:18 > 0:19:21Next, we just need a pigeon. That's all perfectly cooked now.
0:19:21 > 0:19:26Even though it looks still quite red, it's cooked all the way through perfectly, the same temperature.
0:19:26 > 0:19:29- Evenly.- That's why we use it, you don't get the bull's eye effect
0:19:29 > 0:19:32of cooking on the outside, and red in the middle.
0:19:32 > 0:19:34Just pat all this dry.
0:19:36 > 0:19:40Filo pastry is lovely, isn't it? Egg yolk.
0:19:40 > 0:19:43- OK, egg yolk.- Egg yolk on pastry.
0:19:43 > 0:19:46Yep, we do want any water in there, we just want it thick.
0:19:46 > 0:19:50Love it when it comes to wrapping things up into nice little parcels.
0:19:50 > 0:19:53- It appeals to me.- There we go.
0:19:53 > 0:19:54So, on there.
0:19:57 > 0:19:58OK.
0:19:58 > 0:20:01- You'll be wanting another egg yolk, won't you?- I will! Thank you.
0:20:01 > 0:20:03I'll just go to the fridge!
0:20:06 > 0:20:08< It's gone quiet.
0:20:08 > 0:20:09MYERS!
0:20:09 > 0:20:11Coming. >
0:20:11 > 0:20:13Flipping heck!
0:20:13 > 0:20:15I fell over the fridges!
0:20:15 > 0:20:16SHE LAUGHS
0:20:16 > 0:20:21That's that done. I'm going to pop this on the tray with a bit of the old egg wash.
0:20:21 > 0:20:26And pop them in the oven for about six to eight minutes, just so it's nice and crunchy.
0:20:26 > 0:20:28Then do our purple sprouting and our cabbage.
0:20:28 > 0:20:30You can use a small part of this.
0:20:30 > 0:20:33The spring cabbage is obviously in season right now.
0:20:33 > 0:20:36- Purple sprouting broccoli - very fashionable, isn't it?- Yeah.
0:20:39 > 0:20:41So, Oxsprings oak-smoked ham.
0:20:41 > 0:20:43Going to cut it down.
0:20:43 > 0:20:45It's little lardons, isn't it?
0:20:45 > 0:20:48Going to cook our cabbage first.
0:20:48 > 0:20:50Mm-hmm?
0:20:50 > 0:20:52We're going to pop that in there.
0:20:52 > 0:20:54That is literally just going to take 30 seconds.
0:20:54 > 0:20:57Meanwhile, put a knob of butter into our pan.
0:20:59 > 0:21:03And that's the timer for the pigeon, so I'll just go and grab that.
0:21:03 > 0:21:05Oh, it's all kicking off now, dude, isn't it?!
0:21:08 > 0:21:09Thank you.
0:21:09 > 0:21:11There's our little pigeons.
0:21:12 > 0:21:13Chef, this cabbage is ready.
0:21:13 > 0:21:16A little bit more butter. And a bit of black pepper.
0:21:17 > 0:21:23Beautiful. Going to pop our purple sprouting in the water as well, crispen the bacon up now.
0:21:27 > 0:21:30Tiny bit of salt in there, cos we're going to put the salty bacon in.
0:21:30 > 0:21:32Bit of pepper.
0:21:32 > 0:21:37Just a bit of clarified butter, good knob of butter in there for good measure.
0:21:37 > 0:21:39At that jaunty chef angle!
0:21:41 > 0:21:44- There you go. - Wow!- Still pink in the middle.
0:21:44 > 0:21:46- That's perfect.- There you go.
0:21:46 > 0:21:49Yeah. You've just let them rest a bit, haven't you, Sue?
0:21:49 > 0:21:53Yes. They've rested as they've come out of the oven. OK.
0:21:55 > 0:21:56- Ah!- See?
0:21:56 > 0:21:58And then just a bit of our bacon.
0:21:58 > 0:22:00There we go.
0:22:00 > 0:22:03It's like a little plant pot!
0:22:03 > 0:22:07- Artichoke puree.- Would that be a smear or a drag quenelle?- A swipe!
0:22:07 > 0:22:10A swipe! Oh, that's a new one!
0:22:20 > 0:22:23Oh! Sauce! Where's that come from?
0:22:23 > 0:22:27All we do is chop up the bones, we've got some red currant jelly
0:22:27 > 0:22:34and then we boil that up and then here's one we made earlier!
0:22:34 > 0:22:35Headline your dish, kid!
0:22:35 > 0:22:39OK, so we've got local pigeon, honey, wrapped in filo pastry,
0:22:39 > 0:22:44creamed artichoke puree, our galette potato, purple sprouting,
0:22:44 > 0:22:48air-dried ham, and our local cabbage.
0:22:49 > 0:22:50It's been a pleasure!
0:22:50 > 0:22:56- What an elegant dish! And it's executed perfectly.- Absolutely.
0:22:56 > 0:22:59And what's interesting is that what's actually on the plate is pretty simple.
0:22:59 > 0:23:05But, as you say, her execution is amazing.
0:23:08 > 0:23:12- That sauce is great. - The sauce is awesome.
0:23:12 > 0:23:13Mmm!
0:23:15 > 0:23:17That was fabulous.
0:23:17 > 0:23:19Posh crisps!
0:23:19 > 0:23:25One thing that strikes me, though, is that presentation-wise, whatever we do, it's got to be perfect.
0:23:25 > 0:23:27Yeah, it has. It has.
0:23:27 > 0:23:31It's all very well what we think, but the real judges are the locals
0:23:31 > 0:23:36who will decide whose dish is best in the blind tasting coming up.
0:23:36 > 0:23:38Lots of people have told us about Worcestershire asparagus.
0:23:38 > 0:23:41Quite right! It's said to be the best in the world.
0:23:41 > 0:23:43'The Revell family have been farming in Defford for five generations
0:23:43 > 0:23:49- 'and grow 70 acres of the gorgeous green spears.'- Look at that!
0:23:49 > 0:23:51Fresh new season asparagus, doesn't get better than that!
0:23:51 > 0:23:54- 'Farm manager, Darren Hedges, is showing us around.'- Hi, guys.
0:23:54 > 0:23:56- Hello, Darren.- How do you fancy cutting some asparagus?
0:23:56 > 0:23:59- We've got the buggies here for you. Fancy giving it a go?- Absolutely!
0:23:59 > 0:24:02I think it's one of the culinary treasures.
0:24:02 > 0:24:07OK guys, what I need you to do is cut the asparagus the length of the knife, OK?
0:24:07 > 0:24:09So basically, what we do, we're just holding the asparagus,
0:24:09 > 0:24:12knife in, simple as that. OK?
0:24:12 > 0:24:14- At an angle?- At an angle.
0:24:14 > 0:24:15You ready, Kingy?
0:24:15 > 0:24:17Ready!
0:24:17 > 0:24:19On your marks, get set, go!
0:24:26 > 0:24:29Why is it so good for asparagus round here, then?
0:24:29 > 0:24:31We're blessed with perfect soil conditions,
0:24:31 > 0:24:34the drainage is really good.
0:24:34 > 0:24:37And the light conditions are perfect for growing asparagus in this area.
0:24:37 > 0:24:40Keep up, Kingy! I've got lots more than you, I think!
0:24:40 > 0:24:44D'you know, if I was doing this full-time, I'd pimp me ride!
0:24:44 > 0:24:47- Would you?- I'd bling it up, yeah!
0:24:47 > 0:24:51Be nice to have a nice sound system, wouldn't it? You know, ddhh! Dhhh! Dhhhh!
0:24:51 > 0:24:55Is it right the asparagus season starts on St George's Day and lasts for about six weeks?
0:24:55 > 0:24:59- Or how long is it?- That's how it used to be in the old days.
0:24:59 > 0:25:03But now we're sort of running to a 12-week season with the asparagus.
0:25:03 > 0:25:07- Right.- Just with the light conditions and we grow some
0:25:07 > 0:25:12under some small tunnels as well, earlier on in the season, to bring it on early as well.
0:25:12 > 0:25:14Have you ever tried it raw?
0:25:14 > 0:25:17- Raw, it tastes like peas, fresh peas.- Really?
0:25:17 > 0:25:19Oh, that's fantastic, isn't it?
0:25:19 > 0:25:23So, don't cut that small one, let's cut that larger one just in front.
0:25:23 > 0:25:26Perfect. Yeah, you've got a whole run here, really good.
0:25:26 > 0:25:29Yeah, leave that one. This one's good.
0:25:29 > 0:25:30Come on, Kingy, what's up?
0:25:30 > 0:25:34- Get a move on! - I've got trouble with my buggy!
0:25:34 > 0:25:36I'm like a one-man combined harvester!
0:25:36 > 0:25:39It's funny, asparagus is often thought to be a luxury item.
0:25:39 > 0:25:41But what is it the locals call it?
0:25:41 > 0:25:44Asparagrass. They call it a grass, locally.
0:25:44 > 0:25:46Ah, this is the food of emperors!
0:25:46 > 0:25:49And Kings. And the poor man.
0:25:49 > 0:25:52Asparagrass. Asparagrass souffle!
0:25:52 > 0:25:54Asparagrass puree!
0:25:55 > 0:25:58Oh, now look. That is the king of asparagus.
0:25:58 > 0:26:00Asparagus with hollandaise!
0:26:00 > 0:26:04There's so much. Just blanch it with butter, salt and pepper.
0:26:04 > 0:26:07OK guys, I think we've nearly finished this row.
0:26:07 > 0:26:10- Brill!- What d'you think - head back and try some?- Oh, yes!
0:26:10 > 0:26:13I'll race you back!
0:26:13 > 0:26:16Hurrah! First one past the last standing spear!
0:26:18 > 0:26:20Come on!
0:26:24 > 0:26:27Look at that, it's so fresh!
0:26:27 > 0:26:29Listen, you can hear the freshness.
0:26:29 > 0:26:31That's the stuff that you cut this morning.
0:26:31 > 0:26:34Straight into there. Washed it under a tap.
0:26:34 > 0:26:37It doesn't get any better, does it? You've got purple asparagus here.
0:26:37 > 0:26:40- Never seen that! - Yes, it's the Stuart variety.
0:26:40 > 0:26:43Originates from New Zealand. And it's grown to eat raw in salads.
0:26:43 > 0:26:47What we found with it is if you cook it in a griddle like this,
0:26:47 > 0:26:51not to overcook it because you lose the colour. It's a bit like purple sprouting, the colour comes out.
0:26:51 > 0:26:55- Look, it's green in the middle. The flavour's fab!- Sweet.
0:26:55 > 0:26:58- Some of that purple in the pan. - Oh, let's have a taste, Darren!
0:26:58 > 0:27:03It's gorgeous stuff. Look at that! It's a picture, isn't it?
0:27:03 > 0:27:04- Ee, thanks, Darren!- Pleasure.
0:27:04 > 0:27:10Asparagus is a true taste of Worcestershire, so we have to use it to compete against Sue.
0:27:10 > 0:27:13It would go beautifully with some pork stuffed with black pudding.
0:27:13 > 0:27:17But to really represent the county on a plate, there's another ingredient we can't ignore.
0:27:17 > 0:27:19A traditional Worcestershire's speciality is perry.
0:27:19 > 0:27:22And it's been made in the area for centuries.
0:27:22 > 0:27:24Richard Reynolds has been making it for the last seven years
0:27:24 > 0:27:28and his hobby has become an award-winning business.
0:27:30 > 0:27:35There's an orchard, there's a fella, that must be Richard! Hiya!
0:27:35 > 0:27:36Woo-oo!
0:27:38 > 0:27:40Just make this very clear -
0:27:40 > 0:27:44- Perry is made from...?- Perry pears.
0:27:44 > 0:27:46And cider is made from...?
0:27:46 > 0:27:49- Cider apples. - So perry's pears, cider's apples.
0:27:49 > 0:27:51- That's the one!- Got it.
0:27:51 > 0:27:54This tree we're looking at is a perry pear tree.
0:27:54 > 0:27:57Very different to culinary fruit or eating fruit.
0:27:57 > 0:28:04- And the pears of this variety would be made traditionally into a perry for drinking.- Right.
0:28:04 > 0:28:06How old would this pear tree be?
0:28:06 > 0:28:08This is about 80 years old, this tree, I would say.
0:28:08 > 0:28:14You can't tell for sure, but pear trees take a long time to come into fruit.
0:28:14 > 0:28:18- It could be 20 years before they become productive.- Really?
0:28:18 > 0:28:19Yeah, they live a long time as well.
0:28:19 > 0:28:23It's not like these apple trees, you know, some of them are 50 years, they're finished.
0:28:23 > 0:28:25What does the blossom tell you?
0:28:25 > 0:28:29Well, what we're looking at this year is to see what sort of crop we're going to get in the autumn.
0:28:29 > 0:28:31- Really?- Can you tell now?
0:28:31 > 0:28:36Yeah, you can tell now. Last year, we got very little fruit off these trees.
0:28:36 > 0:28:39And this year we've got a magnificent spray of blossom, as you can see.
0:28:39 > 0:28:42So that's an indication of a good crop to come?
0:28:42 > 0:28:45It will be, yeah. Well, let's hope so. If it all gets pollinated.
0:28:45 > 0:28:47Richard, what can learn from the blossom?
0:28:47 > 0:28:49You're looking at some strong flowers
0:28:49 > 0:28:53and making sure, really, that they're setting and not dropping off.
0:28:53 > 0:28:57What sort of yield would you get from a tree like this?
0:28:57 > 0:29:02What we're looking at would be a quarter to half a ton of pears off this tree.
0:29:02 > 0:29:04It could be about 120 litres, something like that.
0:29:04 > 0:29:06- Really?- Yeah. Yeah.
0:29:06 > 0:29:09- Wow!- 240-odd bottles, pints, something like that.
0:29:09 > 0:29:13- And is this your orchard, Richard? - No, this is not my orchard.
0:29:13 > 0:29:15I'm lucky enough to be able to come and pick here.
0:29:15 > 0:29:18The guys at Home Farm allow me to come in
0:29:18 > 0:29:22and take whatever fruit I want in exchange for just a few bottles.
0:29:22 > 0:29:24- That's really good.- It is, yeah.
0:29:24 > 0:29:26So I've got a few different perries for you to taste.
0:29:26 > 0:29:28- Some from this tree, actually. - Have you?- Yeah!
0:29:28 > 0:29:30- That would be fab, wouldn't it?- Yeah.
0:29:30 > 0:29:32Let's go!
0:29:32 > 0:29:37'Richard makes all his Perry in his garage at home in the heart of the city of Worcester.'
0:29:41 > 0:29:44- Open sesame!- Hello!- Hello, mate!
0:29:44 > 0:29:46Dude, this is my sort of shed.
0:29:46 > 0:29:48- Right, you want a try?- Oh, yeah.
0:29:48 > 0:29:51- Little nips, though.- We've got the bikes.- Yeah, we've gotta be steady.
0:29:51 > 0:29:54No problem. The first one we'll taste, then, is the Tainton Squash.
0:29:54 > 0:29:57- Tainton Squash!- That was the tree we were looking at in the orchard.
0:29:57 > 0:29:59Oh, brilliant! Oh, that'd be nice.
0:29:59 > 0:30:01Tainton Squash!
0:30:01 > 0:30:06- That's fine, thanks. - So what should we be looking for on the nose of this, then, Richard?
0:30:06 > 0:30:10Taynton Squash should have a sort of champagne finish to it.
0:30:10 > 0:30:11But see what you think.
0:30:13 > 0:30:16- Oh, it's lovely.- It's certainly quite refreshing, isn't it?
0:30:16 > 0:30:21Yeah. It's got that freshness, the astringency of a good champagne.
0:30:21 > 0:30:23This is the Blakeney,
0:30:23 > 0:30:25also known as the circus pear.
0:30:25 > 0:30:28- Really?- Right. - Also known as the painted lady.
0:30:28 > 0:30:31- Ooh, that's sweeter than the other one.- I like that, man.- I love that.
0:30:31 > 0:30:33- That's totally different, isn't it? - God, that's mad. It's floral.
0:30:33 > 0:30:36It is floral. It does have a few citrussy notes, as well.
0:30:36 > 0:30:40How long does it take to brew, from tree to barrel?
0:30:40 > 0:30:43- The first pears that we press would be mid-September.- Yeah.
0:30:43 > 0:30:47And then they're sort of racked at about January, February time.
0:30:47 > 0:30:50Then now, in the spring, is when they're first ready.
0:30:50 > 0:30:54But we've made over 2,500 litres of perry this year.
0:30:54 > 0:30:58- Really?- Yeah! - What do you reckon would be a good one for cooking with?
0:30:58 > 0:31:00- Well, I think Blakeney.- Right.
0:31:00 > 0:31:02That's an excellent perry to choose.
0:31:02 > 0:31:05It's balanced, it's got lots of sugar and
0:31:05 > 0:31:08- a little bit of acidity.- Yes. - I think that's the one to go for.
0:31:08 > 0:31:11Well, it'd be nice to take a couple of samples, as well.
0:31:11 > 0:31:14- Y'know, when we're off the bikes, we can enjoy them a bit.- I'm with you.
0:31:14 > 0:31:20As Keith Floyd would say, to cook with it, first we need to understand it,
0:31:20 > 0:31:22and I can feel some understanding coming on.
0:31:22 > 0:31:24I think you're gonna be our new best mate!
0:31:26 > 0:31:27Mmm!
0:31:39 > 0:31:44Our dish, it's a fillet of Worcestershire pork stuffed with local black pudding...
0:31:44 > 0:31:49..served with Worcestershire pear and perry sauce...
0:31:49 > 0:31:52..with little roundels of fondant sweet potatoes...
0:31:52 > 0:31:57..served with asparagus puree and some buttered asparagus tips.
0:31:57 > 0:32:02But will the local diners think our dishes good enough to beat Sue's in a blind tasting?
0:32:02 > 0:32:04First off,
0:32:04 > 0:32:06the pork fillet.
0:32:06 > 0:32:10We're gonna trim the ends. This sinew here, that all needs to come off.
0:32:10 > 0:32:14I'm gonna make a smoky bacon blanket, which is what we're gonna wrap the loin in.
0:32:14 > 0:32:17Take the rind off.
0:32:17 > 0:32:20What I'm doing is I'm stretching the bacon out over the knife.
0:32:20 > 0:32:22It makes it thinner, it'll make it crispier.
0:32:22 > 0:32:24Plus, I get more coverage from me rasher.
0:32:24 > 0:32:28Right, look at that! Beautiful.
0:32:28 > 0:32:31I'm gonna cut that, taking care not to cut all the way through.
0:32:31 > 0:32:33I'll get on with the preparation of the pears, Dave.
0:32:33 > 0:32:37Now, one ingredient we can't ignore in Worcestershire is Worcestershire sauce.
0:32:37 > 0:32:38Dribble that down the crevasse.
0:32:38 > 0:32:42Look at that! A good Worcestershire black pudding.
0:32:42 > 0:32:44Born to be mild!
0:32:44 > 0:32:47It's funny, black pudding's different the world over, isn't it?
0:32:47 > 0:32:50This is quite a dry one.
0:32:50 > 0:32:53Now just crumble the black pudding
0:32:53 > 0:32:56into the... like so.
0:32:56 > 0:33:00I'm gonna peel a pear and cut it into eight, de-core it. Very simple.
0:33:00 > 0:33:07And we turn that sort of scar side down onto the bacon, just near the edge there. Get some sage leaves.
0:33:07 > 0:33:10And I want little bits of sage in each slice.
0:33:10 > 0:33:15Some sea-salt flakes and a few lovely twists of white pepper.
0:33:15 > 0:33:17Now we just roll that up.
0:33:19 > 0:33:21Ohhh...
0:33:21 > 0:33:23Get the ends tucked under.
0:33:23 > 0:33:24Look at it!
0:33:24 > 0:33:26Worcestershire roly-polies!
0:33:26 > 0:33:29In this pan, I'm just gonna put a touch of vegetable oil in.
0:33:29 > 0:33:35Doesn't need to be too much. Thirty grams of butter is about that much.
0:33:35 > 0:33:40We're gonna melt that. The reason we've put oil in with the butter is to stop the butter burning,
0:33:40 > 0:33:43because we're gonna caramelise the pears, you see.
0:33:43 > 0:33:45This is dark brown muscovado sugar.
0:33:45 > 0:33:49We just sprinkle it over the pears and let that go for the minute.
0:33:49 > 0:33:51Then we'll start the sauce, which is in another pan.
0:33:51 > 0:33:55I'm gonna get on with the fondant sweet potatoes.
0:33:56 > 0:33:58There we go. There we are.
0:33:58 > 0:34:01That'll make a fondant. We'll just
0:34:01 > 0:34:05take off that little bit there, and it makes it look like a lozenge.
0:34:05 > 0:34:07Right, mate, I'm gonna take these pears out.
0:34:07 > 0:34:10What about that?
0:34:10 > 0:34:12Look at that!
0:34:12 > 0:34:15You can imagine it now, the pork with the black pudding,
0:34:15 > 0:34:18the fondants, the pears down either side like that.
0:34:18 > 0:34:23- And we haven't even got on to the asparagus.- You'll have me nervous. - Hey, look at those.
0:34:23 > 0:34:26For the fondant, I need quite a lot of butter.
0:34:26 > 0:34:32And into that I'm gonna sweat down a crushed clove of garlic and a sprig of thyme. To that,
0:34:33 > 0:34:38the fondant sweet potatoes, a bit of salt, and when it goes golden, flip it over.
0:34:38 > 0:34:41What I'm gonna do is get on with the sauce.
0:34:41 > 0:34:45Now, it's a perry sauce to go with said pears, the pears that we just prepped, you see.
0:34:45 > 0:34:48And now... OK? Have you got it so far?
0:34:48 > 0:34:53Now, what I'm gonna do is I'm gonna put some onions in...
0:34:53 > 0:34:58Right, I'm gonna put some onions in the frying pan and put a little bit of oil,
0:34:58 > 0:35:02and then we're gonna put some more butter. One onion, finely chopped.
0:35:02 > 0:35:05I could be browning off the pork now, couldn't I?
0:35:05 > 0:35:09Whilst me oil's heating up, I'm just gonna turn the fondants.
0:35:09 > 0:35:13We'll finish cooking those off with chicken stock in there
0:35:13 > 0:35:16and let those just moulder away till they're cooked through.
0:35:16 > 0:35:18Now time to get on to Mr Pig.
0:35:18 > 0:35:22- And we need to sear it joint side down, or else...- Why?
0:35:22 > 0:35:25Well, it'll unravel like a ball of string, won't it?
0:35:25 > 0:35:28So once it's sealed, we'll be all right, y'know?
0:35:28 > 0:35:31- We'll just leave that for a moment. - Do you want the grill on?
0:35:31 > 0:35:35- Oh, yes, please.- Do you want me to save your bacon?- Yeah. - THEY GROAN
0:35:35 > 0:35:37Hey, man, hey.
0:35:37 > 0:35:40We just pop this under the grill, just to finish the top off.
0:35:40 > 0:35:46Yeah. To that we add some button mushrooms, about 150g, and we just
0:35:46 > 0:35:49cook them off for a minute, now, just to soften them, yeah?
0:35:49 > 0:35:52And button mushrooms cook really quickly, so... Now, look at this.
0:35:52 > 0:35:56Blakeney Red from our mate Richie.
0:35:56 > 0:35:58For the sauce, we want about half a bottle of this.
0:35:58 > 0:36:00I'm just gonna put it in the pan.
0:36:00 > 0:36:03To that, we're gonna add this bouquet garni.
0:36:03 > 0:36:08Now, that consists of some celery, a bay leaf, some thyme, some parsley.
0:36:08 > 0:36:13Then a dessertspoon of Dijon mustard. Let that reduce.
0:36:13 > 0:36:16That's all crisped up. One of them's gone a bit frizzly.
0:36:16 > 0:36:18But, y'know, the bacon's there just to protect the pork.
0:36:18 > 0:36:21Turn that over, try and make it look a bit better.
0:36:21 > 0:36:23Pop that in the oven now. Job's a good 'un.
0:36:23 > 0:36:26Fifteen minutes, out it'll pop.
0:36:26 > 0:36:29Beautiful. Evesham asparagus.
0:36:29 > 0:36:31We have green, we have purple.
0:36:31 > 0:36:34Now, this is brilliant. It's new season. We need to prep it properly.
0:36:34 > 0:36:37So you feel where it's gonna give naturally.
0:36:37 > 0:36:41That's the bit you use. That bit we don't.
0:36:41 > 0:36:43I'm gonna peel this,
0:36:43 > 0:36:46and we want these perfectly presented tips.
0:36:46 > 0:36:48Like that.
0:36:48 > 0:36:50Tip.
0:36:50 > 0:36:53And these are gonna be used for the puree.
0:36:53 > 0:36:55- Shall I give you a hand with this?- Yeah.
0:37:01 > 0:37:07Eventually, what we're gonna do with these - we need them slightly soft, but we're gonna puree them.
0:37:07 > 0:37:12All I'm gonna do with the tips are blanch them for about two minutes.
0:37:12 > 0:37:15Let's just taste.
0:37:15 > 0:37:17I think it's pretty much there.
0:37:17 > 0:37:21Oh, yeah! Right, the asparagus has had precisely two minutes,
0:37:21 > 0:37:24so they're still gonna be slightly al dente. But look at that colour.
0:37:24 > 0:37:27That goes into cold water.
0:37:27 > 0:37:29That'll really keep it fresh.
0:37:29 > 0:37:31Time for the meat.
0:37:31 > 0:37:33Nice one, mate, yes.
0:37:33 > 0:37:36Now, let's just check it.
0:37:36 > 0:37:37Ah, that's spot-on.
0:37:37 > 0:37:41Yeah. Perfect. I'll just put this to rest, to chill out.
0:37:41 > 0:37:43To have its little holiday.
0:37:43 > 0:37:45Right...
0:37:45 > 0:37:49I'm just gonna melt some butter for refreshing the asparagus.
0:37:49 > 0:37:52I'm gonna put them into the Robocook here.
0:37:52 > 0:37:54While Kingy's making the puree,
0:37:54 > 0:38:00I'm just gonna finish the sauce off with some cream, salt and pepper and chopped parsley.
0:38:00 > 0:38:03I'm gonna put the zest of half a lemon...
0:38:04 > 0:38:06Give it a whizz.
0:38:06 > 0:38:11And these pears, they're just like chutney, almost, now. Fabulous.
0:38:11 > 0:38:13- I'll put them just to keep warm. - All right, mate.
0:38:13 > 0:38:16I'm not that far away. I'm putting the cream in now.
0:38:16 > 0:38:17Brill.
0:38:22 > 0:38:24Has this Robocook got a turbo button?
0:38:24 > 0:38:27Well, no. It's going as fast as you guys.
0:38:27 > 0:38:28It's slo-o-o-ow.
0:38:28 > 0:38:31You're starting to irritate me!
0:38:32 > 0:38:36I'm just gonna add some seasoning to it.
0:38:36 > 0:38:39I'm just gonna strain the fat off, because underneath there
0:38:39 > 0:38:44is some wonderful meat juices, and it's got to go in the sauce, hasn't it, really?
0:38:45 > 0:38:50- Kingy?- What, mate? - I think the elements are there. We're ready to plate up.
0:38:50 > 0:38:51- All ready to plate up.- Right.
0:38:51 > 0:38:54This asparagus I'll just put in some hot butter.
0:38:54 > 0:38:57Now, first off, Mr Pork.
0:38:57 > 0:39:00Carefully, Dave. Don't get too excited.
0:39:00 > 0:39:01Uno.
0:39:03 > 0:39:04Porco de gracia.
0:39:06 > 0:39:07Fondant.
0:39:12 > 0:39:15Asparagus fantasy.
0:39:15 > 0:39:16- Mushrooms here?- Yeah.
0:39:16 > 0:39:18Right, there we are.
0:39:19 > 0:39:20There we have it,
0:39:20 > 0:39:23our tribute to Worcestershire on a plate,
0:39:23 > 0:39:27a stuffed fillet of Worcestershire pork with local black pudding...
0:39:27 > 0:39:31- ..and perry-caramelised pears... - ..and fondant sweet potato...
0:39:31 > 0:39:34..and a puree of asparagus.
0:39:38 > 0:39:40Mm. That is beautiful.
0:39:40 > 0:39:42Yeah, really good.
0:39:42 > 0:39:44Mm.
0:39:44 > 0:39:46I like that a lot. Let me try the sweet potato.
0:39:46 > 0:39:48- It's inspirational. - It's a cosmopolitan society.
0:39:48 > 0:39:52- Worth it.- Yeah, it's great fondant. - That is stunning. Absolutely stunning.
0:39:52 > 0:39:54Oh, thank you very much!
0:39:54 > 0:39:57We haven't had a "stunning" before!
0:39:57 > 0:39:59- I can feel meself flushing up!- Ooh!
0:39:59 > 0:40:01Oh, thank you very much.
0:40:01 > 0:40:04I like the black pudding, I like the bacon, the pears...
0:40:04 > 0:40:07Yeah, it's beautiful. Especially that asparagus.
0:40:07 > 0:40:10- What is that like! - Yeah, that's really good.
0:40:10 > 0:40:12It's the best in the world.
0:40:12 > 0:40:14- Thanks, Sue.- OK.
0:40:14 > 0:40:18It's the moment of truth. The diners here will taste both dishes but without any idea who cooked which.
0:40:18 > 0:40:23First up is Sue's beautiful honey-glazed pigeon with artichoke puree and purple sprouting.
0:40:23 > 0:40:28Obviously, a lot of thought had gone into how the plate was put together, and I thought it looked great.
0:40:28 > 0:40:33Purple sprouting broccoli being served in the espresso cup was a nice touch.
0:40:33 > 0:40:38The air-dried ham changed the flavour of the purple sprouting completely.
0:40:38 > 0:40:45- I enjoyed that.- I particularly liked the fan shaped like a flower, and Worcester is a very floral county.
0:40:45 > 0:40:48Pureed artichoke, as well, was very nice. That's something I haven't had before.
0:40:48 > 0:40:52Unfortunately, I actually found that pigeon really quite dry.
0:40:52 > 0:40:56It had quite a livery sort of taste, for me, which I enjoyed.
0:40:56 > 0:40:57Medium rare, which is unusual.
0:40:57 > 0:41:00Some people overdo pigeon, but that was good.
0:41:00 > 0:41:03Quite a lot of interesting different flavours.
0:41:03 > 0:41:07It kind of felt like a little bit of a tour on a plate, if you like.
0:41:07 > 0:41:09Most people seemed to like that.
0:41:09 > 0:41:10Next to be served is our dish.
0:41:10 > 0:41:12Ooh, fingers crossed...
0:41:15 > 0:41:16That is gorgeous.
0:41:16 > 0:41:21Presentation was great, possibly a little bit overcomplicated.
0:41:21 > 0:41:24I was a little bit surprised about pureeing the asparagus.
0:41:24 > 0:41:26We've got the best asparagus in the world,
0:41:26 > 0:41:28so it would have been better to have it as a side dish just as it is.
0:41:28 > 0:41:31The asparagus puree just...
0:41:31 > 0:41:36had virtually no flavour whatsoever and a total lack of seasoning, as well.
0:41:36 > 0:41:39I thought it was just slightly untidy.
0:41:39 > 0:41:42The sweet potato, I thought, complemented the pork perfectly.
0:41:42 > 0:41:45The pork was lovely mixed with the black pudding.
0:41:45 > 0:41:47And it was so good, it could have been my own.
0:41:47 > 0:41:53Very representative of Worcester because of it having Worcestershire sauce on the pork.
0:41:53 > 0:41:58The pears surprised me in the mushroom sauce, but the combination was very good.
0:41:58 > 0:42:00APPLAUSE Hello!
0:42:04 > 0:42:07Well, thank you very much for coming.
0:42:07 > 0:42:09Worcestershire's been great.
0:42:09 > 0:42:13We're having a wonderful time going round the country and eating it and stripping it bare, really.
0:42:13 > 0:42:15Worcester's been no exception.
0:42:15 > 0:42:22- We've met some great people with some great food, and thank you again for coming.- Now to the nitty-gritty.
0:42:22 > 0:42:26Could I have a show of hands, please, for the pigeon?
0:42:26 > 0:42:30So that's one, two, three.
0:42:30 > 0:42:34Could I have a show of hands, please, for the asparagus and pork dish?
0:42:34 > 0:42:37Five, six. OK, thank you very much.
0:42:37 > 0:42:44The asparagus and pork dish was Dave and I, and the pigeon was our Sue's from Belle House.
0:42:44 > 0:42:46I just feel remotely embarrassed.
0:42:49 > 0:42:53I am blushing! Y'know, it's either that or blood pressure.
0:42:53 > 0:42:58- I just wanted to say both dishes were absolutely fantastic. - Thank you.
0:42:58 > 0:43:05- The presentation on dish one, if you could put that with the flavours of dish two, would be just perfect.- OK.
0:43:05 > 0:43:08- Looks like you're working with us, then.- Yeah!
0:43:08 > 0:43:10All that remains for us to do is to thank Sue very much
0:43:10 > 0:43:13for letting us into her kitchen. We've had a wonderful afternoon.
0:43:13 > 0:43:18We've learnt a lot, as well, and the Belle House is a beautiful restaurant. You're very lucky.
0:43:18 > 0:43:20- Thank you! - Thank you. Thanks very much.
0:43:20 > 0:43:25Sue's pigeon was fantastic and so beautifully presented, but asparagus and perry
0:43:25 > 0:43:28are such traditional flavours of the county, we couldn't fail.
0:43:28 > 0:43:30Worcestershire is packed with foodie treasures.
0:43:30 > 0:43:32There's so much to choose from.
0:43:32 > 0:43:34This county has filled us up!
0:43:39 > 0:43:42Subtitles by Red Bee Media Ltd
0:43:42 > 0:43:45E-mail subtitling@bbc.co.uk