0:00:02 > 0:00:05- BOTH: The Hairy Bikers! - 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 > 0:00:11Come on!
0:00:25 > 0:00:30Today we're in search of the real taste of Derbyshire.
0:00:41 > 0:00:44Ah, yes... Ah, lovely!
0:00:44 > 0:00:48This is Derbyshire. And we're right here up in the High Peaks.
0:00:48 > 0:00:51The High Peak district was the first National Park in Britain.
0:00:51 > 0:00:53- Really?- Yeah, yeah.
0:00:53 > 0:00:55You know, to me, Derbyshire - there's three main towns.
0:00:55 > 0:00:59There's Derby, the city. That goes back to prehistoric times.
0:00:59 > 0:01:02Don't forget Buxton, with the spring water.
0:01:02 > 0:01:06And Chesterfield, that town with the church with the twisted spire.
0:01:06 > 0:01:11Look. The sun's shining. There's dander in wor gander. Let's gan find out.
0:01:11 > 0:01:13- I'll race ya!- Right, done.
0:01:16 > 0:01:20'On our quest to find the true flavours of Derbyshire, we set up kitchen in Buxton,
0:01:20 > 0:01:23'to cook the county's favourite pud.
0:01:23 > 0:01:27'We hit the road to dig up some very fresh vegetables.'
0:01:27 > 0:01:30You're crying out to be in a leek and potato soup.
0:01:30 > 0:01:35'And in the grounds of Calke Abbey we find some local deer which make for some extra special venison.
0:01:35 > 0:01:39'And, representing Derbyshire in a cook-off later is Rupert Rowley.
0:01:39 > 0:01:43'Will we be able to beat him in a blind tasting with local diners?
0:01:48 > 0:01:51'First stop in Derbyshire is Chesterfield. The market's on
0:01:51 > 0:01:56'so let's pick the brains of these local foodies. What is this county on a plate?'
0:01:56 > 0:01:59What are the traditional foods of Derbyshire?
0:01:59 > 0:02:03Well, two things I always think about - one are the cheeses,
0:02:03 > 0:02:05and one is locally produced meat.
0:02:05 > 0:02:08Bakewell tarts and puddings are absolutely gorgeous.
0:02:08 > 0:02:10Bakewell tarts, lovely.
0:02:10 > 0:02:14I'd certainly say lamb from say, Chatsworth and the surrounding areas.
0:02:14 > 0:02:16The butchers in the market hall are fantastic.
0:02:16 > 0:02:20Tomato sausage is produced locally as well. That's very tasty.
0:02:22 > 0:02:27There's a murmur on the street, which is why we're here, that you guys
0:02:27 > 0:02:28are farm to shop. Is that right?
0:02:28 > 0:02:34That's right. We try and use everything off us own farm if we can. If not, we just use local farms.
0:02:34 > 0:02:37- I've never seen a hodge bag before. - Never?- No.
0:02:37 > 0:02:41- It is basically tripe out of a pig, that's all.- It's pig's tripe? Got it.
0:02:41 > 0:02:43We've got some great sausages.
0:02:43 > 0:02:49There's some nice rare breeds - there's some saddleback sausages, and you know, the Brampton banger.
0:02:49 > 0:02:51Are there any that are specific to Derbyshire?
0:02:51 > 0:02:54We've actually got some tomato sausages.
0:02:54 > 0:03:00It's a traditional Chesterfield recipe, if you want to try some of them. Made on the premises.
0:03:00 > 0:03:01Seeing as we're here!
0:03:01 > 0:03:05We use pork, pinhead rusk which is just like a wheat-based binder,
0:03:05 > 0:03:09a little bit of a salt-based seasoning and then tomato puree.
0:03:09 > 0:03:13- I made them me sen. - Did you? Good lad!
0:03:13 > 0:03:17- What's good to eat in Derbyshire? - Bakewell tarts, obviously. Bakewell pudding.
0:03:17 > 0:03:19- Oatcakes.- Oatcakes?
0:03:19 > 0:03:21- Derbyshire oatcakes? - Got to have them.
0:03:21 > 0:03:25- What do you have those with? - Fried in a pan for breakfast with bacon on top.
0:03:25 > 0:03:28- They're not hard, are they?- No. - Like a biscuit. No?
0:03:28 > 0:03:34- You can fry them and put anything on them.- Similar to a pancake.
0:03:34 > 0:03:35Oh!
0:03:35 > 0:03:41- Look at this wonderful array of cheeses. There's bound to be some Derbyshire cheese.- Got to be.
0:03:41 > 0:03:43Tell us about Derbyshire cheese.
0:03:43 > 0:03:47We've actually only got one factory in Derbyshire that actually makes cheese.
0:03:47 > 0:03:50I'm sorry to say that is actually closed now.
0:03:50 > 0:03:54- We've just got the last few batches of it.- Oh, what a shame.
0:03:54 > 0:03:56So you're quite lucky we've got it.
0:03:56 > 0:04:00So after this has gone, there'll be no more cheese made in Derbyshire?
0:04:00 > 0:04:03Not in Derbyshire. The Hartington factory is being closed down.
0:04:03 > 0:04:07- It's like eating the dodo.- Isn't it?
0:04:07 > 0:04:09Let's give you a taste anyway.
0:04:10 > 0:04:14- There's no bitterness to it at all. Like some Stilton.- That's it, yeah.
0:04:14 > 0:04:16Nice salt to it. Lovely cream.
0:04:16 > 0:04:18- That's really special.- Wonderful.
0:04:18 > 0:04:22A little bit of a bite, with the blue in there. Really nice on the palate.
0:04:22 > 0:04:25What about the sage Derby that you buy in supermarkets?
0:04:25 > 0:04:27I get it from Carron Lodge in Lancashire.
0:04:27 > 0:04:29It's done to the same recipe, the Derby recipe.
0:04:29 > 0:04:31Why do they put that sage in it?
0:04:31 > 0:04:33It's cos it had healing properties.
0:04:33 > 0:04:37So over the time, people were eating it hoping they would get better.
0:04:37 > 0:04:41Oh, that's nice. I like that, bit of anthropology.
0:04:41 > 0:04:44- Would you like a taste? - We'd love a taste.- Be rude not to.
0:04:44 > 0:04:46I thought you were going to say that.
0:04:47 > 0:04:50- I've never tasted proper sage Derby. - No, I haven't.
0:04:50 > 0:04:55- Ooh, yeah.- It's a lovely texture, it's almost like a Gruyere.- It is.
0:04:58 > 0:04:59- Oh, yeah.- Oh, that's lovely.
0:04:59 > 0:05:01- You can taste the sage in it.- Yeah.
0:05:01 > 0:05:07And the creaminess... It's mild. The Derby's a mild white Cheddar.
0:05:07 > 0:05:10- Well, RIP the Derbyshire Stilton. - Mmm.
0:05:10 > 0:05:12It were lovely.
0:05:12 > 0:05:16- What do you like to eat in Derbyshire? What's your favourite?- Bakewell.
0:05:16 > 0:05:19- Bakewell pudding. - Bakewell pudding.
0:05:19 > 0:05:20Bakewell pudding.
0:05:20 > 0:05:23- Bakewell pudding? - What's the...?- Bakewell tart.
0:05:23 > 0:05:25Pudding. You can't call it a tart.
0:05:25 > 0:05:28- What's the difference between a tart and a pudding?- Ah!
0:05:28 > 0:05:32- Pudding I would say is pastry on top.- It is confusing!
0:05:32 > 0:05:34Are they the same? Is one a tart, is one a pudding?
0:05:34 > 0:05:39The only difference between a tart and a pudding is the pastry.
0:05:39 > 0:05:42The actual filling is exactly the same.
0:05:42 > 0:05:45- So the pudding's a puff, and the tart's a shortcrust?- Yeah.
0:05:45 > 0:05:49Mmm... It's a lovely almondy flavour.
0:05:49 > 0:05:54To be a traditional Bakewell, it's got to contain ground almond.
0:05:54 > 0:05:55- That's lovely.- It is.
0:05:55 > 0:06:00- Be interesting to taste the pudding. - The pastry gives it an entirely different taste.
0:06:00 > 0:06:02So there's a thin layer of jam down there,
0:06:02 > 0:06:06it's like the almondine mixture on top in a puff pastry.
0:06:06 > 0:06:11I like both of them. But I think they're fit for a different purpose.
0:06:11 > 0:06:15- Yeah. Yeah.- I'd have my tart with a cup of tea - and have my pudding with some custard.
0:06:15 > 0:06:19- Cream.- Cream would be lovely, wouldn't it?- Nice bit of cream.
0:06:19 > 0:06:25This is a Derbyshire oatcake. These are made on a hotplate, out of oats, oatmeal.
0:06:25 > 0:06:30That would be great with some cheese, and just roll it in bacon.
0:06:30 > 0:06:33- May I?- Fried in bacon fat.- Yeah.
0:06:33 > 0:06:35- With eggs and bacon.- Yes. Fabulous.
0:06:38 > 0:06:40It's lovely cos it's not too sweet.
0:06:40 > 0:06:43- It's not sweet at all, there's no sugar in it.- Excellent.
0:06:44 > 0:06:47'We've got the lowdown about Bakewell tarts and puddings,
0:06:47 > 0:06:49'so it's time to get cooking!
0:06:51 > 0:06:55'Today we're in the spa town of Buxton,
0:06:55 > 0:06:59'to make traditional Bakewell pudding served with vanilla clotted cream.'
0:06:59 > 0:07:03We're in the Pavilion Gardens, Buxton. And mighty fine it is too.
0:07:03 > 0:07:09Now, the Bakewell pudding - it's so far away from the kind of supermarket monstrosity
0:07:09 > 0:07:13that's like...it's like fibreboard with icing and a cherry on the top.
0:07:13 > 0:07:18That's not the real deal. What are you doing with that? We're working!
0:07:18 > 0:07:19Well, somebody gave us it!
0:07:19 > 0:07:24All right. All right. So one of the first things that strikes you about a pudding
0:07:24 > 0:07:27as opposed to a tart is it's got a puff pastry bottom.
0:07:27 > 0:07:31We start off with puff pastry. Nothing wrong with bought puff.
0:07:31 > 0:07:32So I'm going to line the tin.
0:07:32 > 0:07:35It's very simple. Just roll it out.
0:07:35 > 0:07:36A bit of butter.
0:07:36 > 0:07:38I know it's nonstick,
0:07:38 > 0:07:41but everything we touch does have a propensity to get stuck.
0:07:41 > 0:07:45- Should I be doing something(?) - Just a minute.
0:07:45 > 0:07:50Line the tin with your puff pastry, and just press it down gently.
0:07:50 > 0:07:53Trim the puff pastry, in a rustic fashion,
0:07:53 > 0:07:56and there you go. One lined tin.
0:07:56 > 0:07:59- We've got another three that we made earlier.- See?
0:07:59 > 0:08:01- See?! - LAUGHTER
0:08:01 > 0:08:04Now, stage two after we have these tins lined
0:08:04 > 0:08:06is the usual one when baking a pudding -
0:08:06 > 0:08:09the creaming of the sugar and the butter.
0:08:09 > 0:08:11This...is butter!
0:08:11 > 0:08:13This...is sugar.
0:08:13 > 0:08:15You put that...in there.
0:08:17 > 0:08:21Cream it together till it's white and fluffy. It's easier with softened butter.
0:08:23 > 0:08:25Look, man, the butter's rock hard! That's not...
0:08:25 > 0:08:27It's a wrestling match, not creaming!
0:08:27 > 0:08:30How does Bob Marley like his Bakewell pudding?
0:08:30 > 0:08:32- CROWD: Wi' jam in(!)- Yeah.
0:08:32 > 0:08:33With jam in.
0:08:33 > 0:08:35- Jam in. - LAUGHTER
0:08:35 > 0:08:40Right, if anybody laughs at another one of those really bad jokes...!
0:08:40 > 0:08:44The people of Derbyshire are talking my language.
0:08:44 > 0:08:46This is good raspberry jam.
0:08:46 > 0:08:53So in each of these pastry cases, huge dollops of Derbyshire jammy love.
0:08:53 > 0:08:55Story of my life, this - a constant struggle.
0:08:55 > 0:08:59To flavour up the base, we're going to put some almond extract in it.
0:08:59 > 0:09:02Almonds, Bakewell - it's all there.
0:09:02 > 0:09:05Don't use almond essence, cos almond essence is a chemical.
0:09:05 > 0:09:08Extract is made from almonds.
0:09:08 > 0:09:10This might loosen it up, Kingy.
0:09:10 > 0:09:11We live in hope, dude.
0:09:12 > 0:09:16Oh, that's loosened it up GREAT, aye(!) Smashin'.
0:09:16 > 0:09:21If you were to put that bowl in that oven for 20 seconds, it would be easy as anything to cream.
0:09:24 > 0:09:27We reckon, because we've got, like, raspberry jam,
0:09:27 > 0:09:29we'll use fresh raspberries.
0:09:29 > 0:09:32Take some off, cos we want garnish for the tops.
0:09:32 > 0:09:36So we squash the raspberries now... So we'll give it a thump.
0:09:37 > 0:09:38Look at that.
0:09:41 > 0:09:43GIGGLING
0:09:46 > 0:09:47# On you go... #
0:09:49 > 0:09:51Oh, look at that.
0:09:53 > 0:09:56The body of the pudding... It's a rich beast.
0:09:56 > 0:09:59- It's a mixture of ground almonds... - Almonds.
0:09:59 > 0:10:00..and 20 eggs.
0:10:00 > 0:10:03Not 10, not 12, but 20 eggs.
0:10:03 > 0:10:05Some almonds...
0:10:08 > 0:10:12And by alternating the eggs and almonds, hopefully it won't split.
0:10:15 > 0:10:17- Now, look at that.- That's lovely.
0:10:17 > 0:10:21Just pour it over that. But don't pat the almonds down too much,
0:10:21 > 0:10:23or else it'll force the raspberries to the top.
0:10:29 > 0:10:33And they won't take long, probably about 25 minutes.
0:10:33 > 0:10:34What do you reckon?
0:10:36 > 0:10:37Have a look, Mum.
0:10:38 > 0:10:40Nice, eh? Do you think that's done?
0:10:40 > 0:10:43- A bit dodgy in the middle. - A bit dodgy?
0:10:43 > 0:10:47- I used to work on school dinners for 18 years.- Right. - We made loads of these.
0:10:47 > 0:10:50- So you reckon...?- Just about five more minutes, I'd say. Yeah.
0:10:50 > 0:10:53- I'll take your advice.- Right. LAUGHTER
0:10:53 > 0:10:56Just about five more minutes, and it'll be perfect!
0:10:56 > 0:11:01Meanwhile...anybody got any suggestions what we could serve with our Bakewell pudding?
0:11:01 > 0:11:02Clotted cream!
0:11:02 > 0:11:05- Clotted cream.- Superb idea.
0:11:05 > 0:11:10I think we can improve on that. Let's make fresh VANILLA clotted cream.
0:11:10 > 0:11:12Why don't we(?)
0:11:12 > 0:11:15- This is a vanilla pod... - No, it's not.- It is.- It's a cigar.
0:11:15 > 0:11:17What you do is, you get a knife,
0:11:17 > 0:11:21and just pare it down there taking care not to have your fingers off.
0:11:21 > 0:11:23And just open it, and there's, like,
0:11:23 > 0:11:25little black seeds inside.
0:11:25 > 0:11:27So you just take the knife,
0:11:27 > 0:11:29and run it down there and scrape out the black seeds.
0:11:29 > 0:11:33Mix them with the cream. And those little black spots,
0:11:33 > 0:11:34they're a sign of quality.
0:11:34 > 0:11:38You get ice cream with black bits in - don't send it back, it's good.
0:11:38 > 0:11:40- Unless it's a fly. - LAUGHTER
0:11:40 > 0:11:43Gadzooks, that's half an hour. Let's check the oven.
0:11:43 > 0:11:44They're ready!
0:11:50 > 0:11:51One...
0:11:51 > 0:11:52Ah...!
0:11:54 > 0:11:55Oh!
0:11:59 > 0:12:02I've just taken this out and somebody's just said,
0:12:02 > 0:12:05"'Ere - I thought they were doing puddings, not quiche."
0:12:05 > 0:12:06LAUGHTER
0:12:08 > 0:12:11Well, that's all right, mate. Don't worry!
0:12:11 > 0:12:14Now, it's a simple garnish, because it's a rustic dish.
0:12:14 > 0:12:16Just a few raspberries.
0:12:16 > 0:12:19And then we'll sprinkle with icing sugar.
0:12:20 > 0:12:22Look at that.
0:12:22 > 0:12:24Reminds you of Christmas.
0:12:24 > 0:12:26An advantage of using the icing sugar is
0:12:26 > 0:12:29if one's a bit burnt, you never notice, do you?
0:12:29 > 0:12:30LAUGHTER
0:12:30 > 0:12:33There we have it - our tribute to Derbyshire.
0:12:33 > 0:12:36A traditional Bakewell pudding,
0:12:36 > 0:12:39made de luxe with the addition of fresh raspberries.
0:12:39 > 0:12:42Good for you to boot! I canna believe it.
0:12:42 > 0:12:44CHEERING
0:12:48 > 0:12:50'Time to get the verdict from the people of Buxton.
0:12:50 > 0:12:54'Will our Bakewell pudding be a hit or a miss? Only one way to find out.'
0:12:59 > 0:13:00So what do you think?
0:13:00 > 0:13:06I like the sharpness of the raspberries, in contrast with the almonds and the cream.
0:13:06 > 0:13:07A lovely cheesecake(!)
0:13:09 > 0:13:10LAUGHTER
0:13:11 > 0:13:13Lovely. Really gorgeous, yeah.
0:13:13 > 0:13:15It's amazing. I love it.
0:13:15 > 0:13:17- I wish I could make it. - You can.- It's dead easy.
0:13:17 > 0:13:20So, kids, what do you think on the whole?
0:13:20 > 0:13:21It's delicious.
0:13:21 > 0:13:24The vanilla cream's the best cream I've ever tasted.
0:13:24 > 0:13:26It's sweet, but not sickly-sweet.
0:13:26 > 0:13:30The raspberries give it a proper zing, and I've had Bakewell pudding
0:13:30 > 0:13:34from Bakewell before and I've always found it a bit greasy
0:13:34 > 0:13:36but this is so light.
0:13:36 > 0:13:37I've ate mine.
0:13:37 > 0:13:38LAUGHTER
0:13:40 > 0:13:41It was that nice!
0:13:41 > 0:13:45No offence to Mum and Dad, this is probably the best thing I've ever tasted.
0:13:45 > 0:13:47Thank you very much!
0:13:47 > 0:13:49- I would probably pay for some more. - Pay for it?
0:13:49 > 0:13:51I've got £2.
0:13:51 > 0:13:53And miraculously...
0:13:53 > 0:13:56- Seconds!- Oh, thank you. - Take that, there you are.
0:13:56 > 0:14:00- Get a clean... Good lad. - Thank you.- You're very welcome.
0:14:00 > 0:14:03'Our pudding certainly satisfied the sweet tooths of Buxton,
0:14:03 > 0:14:05'but next, an even bigger challenge.
0:14:05 > 0:14:10'As always, we're taking on one of the county's top chefs in their restaurant,
0:14:10 > 0:14:12'to see who best defines the taste of the region.
0:14:12 > 0:14:16'It'll be up to local diners in a blind tasting to decide whose dish
0:14:16 > 0:14:19'best represents the true flavours of Derbyshire.
0:14:19 > 0:14:22'Our opponent today is Rupert Rowley,
0:14:22 > 0:14:24'head chef of Fischer's Baslow Hall.
0:14:24 > 0:14:26'He trained with Gordon Ramsay and Raymond Blanc,
0:14:26 > 0:14:31'and has come home to use the best local produce to create food perfection.'
0:14:31 > 0:14:36Baslow Hall is a traditional country house hotel. Very formal and elegant,
0:14:36 > 0:14:38but we try to sort of go across that,
0:14:38 > 0:14:41and we're much more into much more modern food,
0:14:41 > 0:14:45using traditional techniques with a modern interpretation.
0:14:45 > 0:14:49One of the key things about Derbyshire is, you're in the seasons.
0:14:49 > 0:14:52You know when lamb should be on the menu, or when pheasant's around.
0:14:52 > 0:14:57You're almost in a big farm in Derbyshire, so you know exactly what's growing at any one time.
0:14:57 > 0:15:01The presentation of a dish is very important, but that's secondary.
0:15:01 > 0:15:05Get the flavours right, and then you come to your presentation,
0:15:05 > 0:15:08so that when the plate comes in front of the customer they go, "Wow."
0:15:08 > 0:15:12But then you need that second hit that they go, "This is unbelievable."
0:15:12 > 0:15:15We've got a Michelin star, which has been here about ten years,
0:15:15 > 0:15:18we've got four AA rosettes...
0:15:18 > 0:15:22The awards and accolades are good for PR, and we're in all the guidebooks,
0:15:22 > 0:15:26but the key is the customers coming through the door.
0:15:26 > 0:15:32Looking after them, making sure they're happy, and then the rest will follow on from that.
0:15:32 > 0:15:37To take on the bikers, my taste of Derbyshire is slow-poached loin and braised canon of Derbyshire lamb,
0:15:37 > 0:15:41with Derbyshire oatcake crust and caramelised onion mousse.
0:15:45 > 0:15:46Hiya.
0:15:46 > 0:15:48Welcome to Baslow Hall.
0:15:48 > 0:15:51- Smashing. Thank you. - Safe journey?- Not so bad.
0:15:51 > 0:15:53- It was good. It was good.- Yeah?
0:15:53 > 0:15:57- You got the kettle on?- Yeah. Come on. Let's go and have a brew.
0:15:57 > 0:15:59Rupert, could you headline your dish?
0:15:59 > 0:16:04Today we're going to do a slow-poached and a braised shoulder of Derbyshire lamb,
0:16:04 > 0:16:07with an oatcake crust and a caramelised onion mousse.
0:16:07 > 0:16:09- Let's crack on!- Right.
0:16:09 > 0:16:12So we've got a whole shoulder here with the bone in just to show.
0:16:12 > 0:16:14We've got it all tied and ready there.
0:16:14 > 0:16:17Season that all over. Not too much salt.
0:16:17 > 0:16:20In a pan. We want that nice and golden brown all over,
0:16:20 > 0:16:23and then we'll prepare some simple braising vegetables -
0:16:23 > 0:16:26onions, carrots, celery, some garlic.
0:16:26 > 0:16:30So if we cut them too small, the vegetables cook too quickly,
0:16:30 > 0:16:32and you get a really cloudy sauce.
0:16:32 > 0:16:35- So you want a clear sauce?- Yeah.
0:16:35 > 0:16:36We want them really well roasted.
0:16:36 > 0:16:38Bit of garlic in as well,
0:16:38 > 0:16:40and we'll start to get our herb crust.
0:16:40 > 0:16:44I've got some different herbs, leaves, shoots, et cetera.
0:16:44 > 0:16:45This one is a wild garlic leaf.
0:16:45 > 0:16:49We've got some chives here, some parsley, a bit of rosemary,
0:16:49 > 0:16:52some bay leaf. Jimmy, can you just pass me a bit of thyme, please?
0:16:52 > 0:16:55And, again, our vegetables are getting nicely coloured.
0:16:55 > 0:16:57Into that, we're going to add
0:16:57 > 0:17:00just a little bit of tomato puree into that as well,
0:17:00 > 0:17:03and some of the thyme and some rosemary.
0:17:03 > 0:17:05We'll leave that to carry on roasting.
0:17:05 > 0:17:08We've got that lamb nicely sealed off all over.
0:17:08 > 0:17:11- Fabulous. - So that goes in as well now.
0:17:11 > 0:17:13So we just use white wine...
0:17:13 > 0:17:18into there, and wash all of that off from both pans. About half a bottle.
0:17:18 > 0:17:22Once that's all reduced down a bit, that goes on the top of there.
0:17:22 > 0:17:24Jimmy, chuck me that bucket of beef stock.
0:17:24 > 0:17:27Some lamb bones that I've already roasted off,
0:17:27 > 0:17:29- so they go in.- That's beef stock.
0:17:29 > 0:17:32That goes in over the top.
0:17:32 > 0:17:35I've just got bubbling away on the back here some chicken stock,
0:17:35 > 0:17:38and we'll just put in a couple of ladles of that,
0:17:38 > 0:17:41and that'll be about three, four hours there.
0:17:41 > 0:17:43Can you just pass me that metal tub...? That's it.
0:17:43 > 0:17:45This is a really good machine.
0:17:45 > 0:17:49- So what have you got there?- We've got Derbyshire oatcakes. Fantastic.
0:17:49 > 0:17:52They're weird. They're like a crumpet.
0:17:52 > 0:17:53They're great for the crust -
0:17:53 > 0:17:58Normally we'd use bread, but these are a bit doughy, and that's great for the crust.
0:17:58 > 0:17:59So we just chop them up roughly.
0:17:59 > 0:18:03So everything's in there now. All our thyme, garlic...
0:18:03 > 0:18:06This machine is like a fancy food processor.
0:18:06 > 0:18:09- Dude, it's a space shuttle(!) - So that sits in there,
0:18:09 > 0:18:12and then what we've got here is a blade that's going to spin round,
0:18:12 > 0:18:15chop through everything, and mix the whole lot together.
0:18:15 > 0:18:17So we'll just set that going.
0:18:17 > 0:18:22We're going to start our onion mousse. We don't need to cut these up really fine.
0:18:22 > 0:18:24So in our pan, we want some butter.
0:18:25 > 0:18:28Now, in here...that's the shoulder there, all cooked.
0:18:28 > 0:18:31So we just lift that out...
0:18:31 > 0:18:33..and into there.
0:18:33 > 0:18:36We're going to pass the stock off now, pass it through a chinois,
0:18:36 > 0:18:40so we've got it nice and fine, to take out all the impurities.
0:18:40 > 0:18:42- Just sieve it, really. - Sieve it, yeah.
0:18:42 > 0:18:44So what we're going to do...
0:18:44 > 0:18:47is just cover that over with some clingfilm, like that,
0:18:47 > 0:18:49and then put a weight onto that,
0:18:49 > 0:18:51and press it.
0:18:51 > 0:18:53- Wow.- Jimmy, can I pass that to you?
0:18:53 > 0:18:56- And is the pressed shoulder served cold?- No, no, no.
0:18:56 > 0:18:57We're going to reheat it then.
0:18:57 > 0:18:59- Have a look at this now...- Wow!
0:18:59 > 0:19:02That's our crust there. Smell that.
0:19:02 > 0:19:04- God, the flavours! - Oh, that is amazing.
0:19:04 > 0:19:06That is amazing.
0:19:06 > 0:19:08We've got some cheese here.
0:19:08 > 0:19:12We're just going to add a small amount of that to our herb crust.
0:19:12 > 0:19:15Back in, and we'll give that one more blast.
0:19:15 > 0:19:19- I want one of these, they're great. - Through the magic machine.
0:19:19 > 0:19:22This cheese is another one of our great Derbyshire products.
0:19:22 > 0:19:26- This is called Little Derby. Fantastic cheese.- Thank you.
0:19:26 > 0:19:29- This is a really good old cheese. - Good, isn't it?
0:19:29 > 0:19:32- So you can see that now.- Cor... Look at the colours in that!
0:19:32 > 0:19:35Back to our other cut of lamb. We're going to cook it sous-vide.
0:19:35 > 0:19:38So we're going to vac-pack it, and slowly cook it.
0:19:38 > 0:19:41- Sous-vide is a water bath, isn't it?- That's it.
0:19:41 > 0:19:44"Sous vide" is the French term for cooking under pressure.
0:19:44 > 0:19:48- So we're going to put this into the bag...- Yeah.
0:19:48 > 0:19:51We're going to add a little bit of rosemary into each bag,
0:19:51 > 0:19:53a bit of thyme, a little bit of garlic.
0:19:53 > 0:19:56Then we've just got a little bit of olive oil... Goes into that.
0:19:56 > 0:19:59So we're going to vac-pack these on the machine.
0:20:00 > 0:20:01Close that up.
0:20:01 > 0:20:05- We've got this at 57 degrees exactly. - Not 58, not 56...
0:20:05 > 0:20:10- We can if you want... - But you don't want.- We can go 57.1,
0:20:10 > 0:20:13but I think that'll be too hot. That goes on for exactly 20 minutes.
0:20:13 > 0:20:15And the beauty of cooking that way,
0:20:15 > 0:20:20- is rather than when I put the shoulder into the pan the meat instantly tightens up...- Oh, yes.
0:20:20 > 0:20:25- This way, it doesn't tighten up at all. It's like going in a warm bath. - Yes.- It just relaxes.
0:20:25 > 0:20:30So we get our crust now, and we're going to just bin that out on some silicone paper.
0:20:30 > 0:20:34Just lay the other sheet over the top, roll it nice and thin,
0:20:34 > 0:20:36and then we'll put that on a tray, into the fridge...
0:20:36 > 0:20:38- Jimmy!- Jimmy!
0:20:38 > 0:20:42We're going to make... I suppose you'd call it cheesy mashed potato.
0:20:42 > 0:20:46- What would YOU call it, then? - Pommes aligote.- Oooh(!)
0:20:46 > 0:20:49Can you just pass me another gadget over, please?
0:20:49 > 0:20:52Oh, this is a man so much after my own heart.
0:20:52 > 0:20:54- It's a Thermomix.- Thermomix.
0:20:54 > 0:20:58You see, this... It not only blends, purifies and pulses,
0:20:58 > 0:21:00but it can cook at the same time!
0:21:00 > 0:21:02We'll add some whipping cream into here,
0:21:02 > 0:21:05we'll set the temperature to about 60 degrees,
0:21:05 > 0:21:10and then as it's warming, we'll just keep adding the cheese to emulsify it.
0:21:10 > 0:21:11Like a cheese puree, almost.
0:21:11 > 0:21:14We'll just start to add our cheese to that...
0:21:14 > 0:21:17- ..and let that emulsify.- I want one.
0:21:17 > 0:21:20OK. So what we've got here is just a potato puree.
0:21:20 > 0:21:24So we just take some of that, and put that into our pan here.
0:21:24 > 0:21:27So we've come back to our cheese puree now, and we turn it right up,
0:21:27 > 0:21:30and give it a really good blast just to get it all to mix up.
0:21:31 > 0:21:34- And that's what we've got there. - Look at that!
0:21:34 > 0:21:38We're just going to warm up some milk. Just get all that out.
0:21:38 > 0:21:40We're just going to add to that now a bit of milk,
0:21:40 > 0:21:42and a little bit more butter.
0:21:42 > 0:21:45You can see now that's got a few lumps in it,
0:21:45 > 0:21:47and we want it to be silky-smooth.
0:21:47 > 0:21:50- Behind you there's a drum sieve. - Yes, Chef.
0:21:50 > 0:21:54You can see I'm just taking out all those lumps... So there we go.
0:21:54 > 0:21:58- Scrape the rest of that.- Aww, man...! - We'll go back to our onion puree.
0:21:58 > 0:22:01I've actually got one here which is ready...
0:22:01 > 0:22:04- Go on, say it - you're dying to. - "One I prepared earlier."
0:22:04 > 0:22:06- Good man!- Good lad. Good lad.
0:22:06 > 0:22:10It's like an onion jelly - but when it's hot it sets, when it's cold it melts.
0:22:10 > 0:22:16We're going to use this product Methocel, which is what makes the jelly the opposite way round.
0:22:16 > 0:22:18So our chicken stock goes in. Double cream goes in.
0:22:18 > 0:22:21Into that, we put our Methocel.
0:22:21 > 0:22:23Could you pour while I stir that in?
0:22:26 > 0:22:30So this is our jelly mould. Take some clingfilm...
0:22:30 > 0:22:32We pour our mousse in.
0:22:32 > 0:22:34This is our slightly caramelised onion mousse,
0:22:34 > 0:22:36going to wrap it in clingfilm.
0:22:36 > 0:22:39I think our timer's just gone off for our lamb.
0:22:39 > 0:22:43You can just feel that, it's changed the textures of the lamb.
0:22:43 > 0:22:44So we'll just put that there.
0:22:44 > 0:22:49Some lovely little baby beetroots - just cook those down in a little bit of water, salt, sugar.
0:22:49 > 0:22:52The liquor they were in, we use to reheat them.
0:22:52 > 0:22:55We've cooked some baby carrots down in carrot juice,
0:22:55 > 0:23:01and then we've got some baby turnips, and a few baby leeks, in a little water and butter to glaze them up.
0:23:01 > 0:23:06We've pressed our lamb shoulder. We've got a little bit of fat running through it,
0:23:06 > 0:23:09it'll be lovely and tender when we cook that.
0:23:09 > 0:23:12- And will that stay...? - Well, we hope it will.- Right, OK.
0:23:12 > 0:23:14So we're just going to trim that up.
0:23:14 > 0:23:19So we're just going to seal that off... We're adding that roasted flavour back to it.
0:23:19 > 0:23:22We're going to add some of our lamb jus.
0:23:22 > 0:23:23Just glaze that up.
0:23:26 > 0:23:28So this is our herb crust...
0:23:28 > 0:23:30It's like a biscuit.
0:23:30 > 0:23:33So this is when I have to judge to get the right sort of size.
0:23:33 > 0:23:38This is like the lovely Derbyshire grass on the top of our lamb.
0:23:38 > 0:23:43Now we'll grab our lamb. It's not going to have a really strong flavour, so very quickly in a hot pan
0:23:43 > 0:23:46we just seal it off on the outside.
0:23:46 > 0:23:48I think it needs this just to finish it off.
0:23:48 > 0:23:51Just to give it that oomph at the end.
0:23:51 > 0:23:53So that's ready.
0:23:53 > 0:23:55So that comes out,
0:23:55 > 0:23:56and that goes on there.
0:23:56 > 0:24:00The last thing we need to do is we've just got some pea shoots...
0:24:00 > 0:24:03We've got some of the little buds off of the wild garlic,
0:24:03 > 0:24:07and some of the garlic leaves. These, we're talking seconds,
0:24:07 > 0:24:09just in a little bit of butter, bit of water.
0:24:09 > 0:24:12All our vegetables are nice and hot... Onto there.
0:24:12 > 0:24:17Lovely beetroots. Baby turnips. Which we've cut down.
0:24:17 > 0:24:20So we've got some pea shoots and our garlic, and I've got here
0:24:20 > 0:24:24a few really tiny young garlic leaves, which we're just going to put on raw.
0:24:24 > 0:24:28They'll just go on the stove for literally ten seconds.
0:24:35 > 0:24:37Just sit that along the back...
0:24:37 > 0:24:40Just go round the front with our different vegetables.
0:24:42 > 0:24:45I think they're going to know which dish is which!
0:24:45 > 0:24:48I think that's highly likely, dude.
0:24:48 > 0:24:51So now we'll come to our jellies here.
0:24:55 > 0:24:59- We've just got some little tiny onion rings... - Aw, man!- ..to add to the top.
0:25:01 > 0:25:04So that's our sort of Derbyshire pommes aligote.
0:25:05 > 0:25:08Got our lovely lamb jus,
0:25:08 > 0:25:11and we'll just glaze up the herb crust.
0:25:12 > 0:25:14Go round with that.
0:25:15 > 0:25:19- There we go.- Chef...headline your dish for us, give us the title.
0:25:19 > 0:25:21So, we've got braised shoulder,
0:25:21 > 0:25:23slow-poached canon of Derbyshire lamb
0:25:23 > 0:25:27Derbyshire oatcake crust, and a caramelised onion mousse.
0:25:27 > 0:25:30- Fabulous.- Fantastic. - Absolutely fantastic, Chef.
0:25:31 > 0:25:33That's a work of art.
0:25:33 > 0:25:36- It's an event. - Let's just pause a moment...
0:25:36 > 0:25:37OK, that's enough.
0:25:38 > 0:25:41The intensity of that jelly, and the kind of texture that it is -
0:25:41 > 0:25:46when it goes into your mouth it goes back to its original state.
0:25:46 > 0:25:49It's onion. It's a synthesis of the taste of onions.
0:25:49 > 0:25:52Each vegetable has the most intense flavour.
0:25:52 > 0:25:55- This is one of the nicest meals I've ever tasted.- Yeah.
0:25:55 > 0:25:57That is unbelievable.
0:25:57 > 0:26:00- It's so, so fresh. - This meat is just sublime.
0:26:00 > 0:26:02It's to die for.
0:26:02 > 0:26:05Whoa, that's posh tatey, isn't it? It's great!
0:26:06 > 0:26:07Oh, man!
0:26:07 > 0:26:13Well, I think as a plate of food it all works together really well. And I think we're in the doop!
0:26:13 > 0:26:15- Yeah. Fair enough!- Fair enough.
0:26:15 > 0:26:18'It's all very well what WE think, but the real judges are the locals
0:26:18 > 0:26:22'who will decide whose dish is best in a blind tasting coming up.'
0:26:27 > 0:26:30The inevitable challenge. What to cook, Kingy?
0:26:30 > 0:26:36- Fish, dude. Let's cook seafood! - Don't be ridiculous. Derbyshire's landlocked. It's like Switzerland.
0:26:36 > 0:26:39- They don't do trawlers! - Well, Switzerland has seafood.
0:26:39 > 0:26:41Kingy, Kingy, Kingy. Vegetables.
0:26:41 > 0:26:45Derbyshire has this great tradition of market gardening.
0:26:45 > 0:26:48- Vegetables. We need to look to the land.- Vegetables?!
0:26:48 > 0:26:52- Kingy. Just say yes.- Vegetables have never been a main event, man.
0:26:52 > 0:26:53They're a garnish!
0:26:53 > 0:26:57Good grief, you're so negative! Kingy - be positive, just say yes.
0:26:57 > 0:26:59Yes!
0:26:59 > 0:27:00SI WHINGES
0:27:00 > 0:27:03'Between the wars, there were about 100 market gardeners
0:27:03 > 0:27:06'in the Melbourne area of Derbyshire.
0:27:06 > 0:27:10'Although numbers have fallen since then, there are still veg producers
0:27:10 > 0:27:13'who sell their crops exclusively to local restaurants and shops.
0:27:13 > 0:27:17'We met Martin Sharp, from the South Derbyshire Growers' Association.'
0:27:17 > 0:27:19- That's PSB!- It's PSB, isn't it?
0:27:19 > 0:27:22- Purple sprouting broccoli. - That's right, yeah.
0:27:22 > 0:27:25Look at that. Still dripping with the dew from the field.
0:27:25 > 0:27:28Martin, what do you do here, then? How does it work?
0:27:28 > 0:27:32Well, we're the growers. We grow everything from seed,
0:27:32 > 0:27:36plant it in the fields, harvest it, take it to market and sell it.
0:27:36 > 0:27:39Well - from small acorns doth great oaks grow.
0:27:39 > 0:27:42This is a great start. Can we buy some of this?
0:27:42 > 0:27:44I'm afraid not, it's all spoken for.
0:27:44 > 0:27:50The local guy Barry Hodgkinson's coming to pick it up. He's South Derbyshire Growers,
0:27:50 > 0:27:51and he's having it all.
0:27:51 > 0:27:54Well, we need to speak to and follow Barry, don't we?!
0:27:54 > 0:27:57- Is this him in the van? - This is him, yeah. He's coming now.
0:27:57 > 0:28:01- You all right there, Martin? - Hi, Barry.- What you got here, then?
0:28:01 > 0:28:04- You're the man that flogs the veggies, aren't you?- Yeah.
0:28:04 > 0:28:08- So can we buy some of the fantastic veg?- Well, it's all spoken for.
0:28:08 > 0:28:11But if you help me out, we'll see what we can do.
0:28:11 > 0:28:14- Where do you want it, Barry? - In the van.- Hold me helmet, Martin.
0:28:14 > 0:28:18- Anything to do with vegetables, we have to work for it.- Come on!
0:28:18 > 0:28:22Meat - fine, you just walk into a shop and you buy it.
0:28:22 > 0:28:27- We're going to pop it in the van, so we can meet up with Brian. How about that?- Yes!
0:28:29 > 0:28:35- Barry - in Derbyshire, what produce do you sell and grow here? - Ooh, a range of produce.
0:28:35 > 0:28:38We start in the spring with the spring salads, lettuce,
0:28:38 > 0:28:43and we go on to things like spring cabbage, beetroot, runner beans...
0:28:43 > 0:28:46And what does it mean to you to do this?
0:28:46 > 0:28:53Oh, it's not just about me making a living - it's about supporting the whole tradition of market gardening
0:28:53 > 0:28:58and rural tradition in general in this part of Derbyshire, which is where I was born and bred.
0:29:02 > 0:29:07- You're a proper old-fashioned market gardener.- Yeah, cum-farm shop.
0:29:07 > 0:29:11- So what treasures are we picking up? - You tell them, Brian.
0:29:11 > 0:29:14There's not a lot available for the next month or so,
0:29:14 > 0:29:16but we've got carrots and leeks still.
0:29:16 > 0:29:19Can we have a look, before we start humping?
0:29:19 > 0:29:22- I'm sure they can.- Sure, yeah. - Go have a walk.
0:29:22 > 0:29:25Leave it to Barry, he's a strong fella.
0:29:25 > 0:29:29Yeah, these are the... That's a bit of a pull. These are the leeks.
0:29:29 > 0:29:33We could do summat with these, Kingy.
0:29:33 > 0:29:36- You cannot leave these, can you? - Look at that.
0:29:36 > 0:29:40I love when you've got that moisture that's from the soil - you know, the dew.
0:29:40 > 0:29:47It's that heavy mix, isn't it? The smell of the soil, and then the wonderful smell of oniony, earthy...
0:29:47 > 0:29:50You're crying out to be in a leek and potato soup.
0:29:50 > 0:29:55- You love this, don't you? - Yeah, it's your hobby, your passion, everything rolled into one.
0:29:55 > 0:29:58It has to be, for the amount of effort that you put into it.
0:29:58 > 0:30:01Look at that, Kingy - my leek looks like Tina Turner.
0:30:01 > 0:30:05# Private dancer, only for money... #
0:30:05 > 0:30:11THE BEACH BOYS: # I'm gonna keep well my vegetables Cart off and sell my vegetables
0:30:11 > 0:30:13# I love you... #
0:30:13 > 0:30:15Yeah, so these are the carrots that we grow.
0:30:15 > 0:30:18That's a perfect carrot as ever I've seen.
0:30:18 > 0:30:22These are real carrots, and they look a bit wacky. But they taste brilliant.
0:30:22 > 0:30:24You wouldn't find them in supermarkets.
0:30:24 > 0:30:28No. You get some weird and wonderful shapes, but they all taste the same.
0:30:28 > 0:30:33You see - by just saying yes, we're ending up with all this wonderful food.
0:30:33 > 0:30:36No - yes, Dave. Fair do's. Yes.
0:30:36 > 0:30:41What we need to do now is go back and see Barry - see where he's going to take us to now.
0:30:42 > 0:30:46- That's us! Are we all loaded, Barry? - We are. All loaded and ready to go.
0:30:46 > 0:30:50- Excellent.- What's next, Barry, cos we're just gonna go with the flow!
0:30:50 > 0:30:55- Well, we're going to have a drop-off this time - we're off to Calke Abbey.- Yes.
0:30:58 > 0:31:01He's like Jean-Claude Van Man - The Vegetator.
0:31:01 > 0:31:05- BARRY LAUGHS - Not much time for vegetating in this job.
0:31:11 > 0:31:14We're at the restaurant, one of Barry's local drop-offs.
0:31:14 > 0:31:17- All right, Chef?- Hello!
0:31:17 > 0:31:20- We've got your stuff. - Thank you very much.
0:31:21 > 0:31:23- Taters. You got 'em?- Thank you.
0:31:23 > 0:31:25- Four loose carrots.- Four.
0:31:25 > 0:31:27Ooh, they smell good.
0:31:28 > 0:31:32It's not very organised, mind, is it(?) Just as well you've had your Weetabix.
0:31:32 > 0:31:37'To celebrate Derbyshire's vegetable heritage, we'll cook up bubble and squeak
0:31:37 > 0:31:40'topped with purple sprouting broccoli and Vichy carrots.
0:31:40 > 0:31:44'But to accompany it, another outstanding local flavour.
0:31:44 > 0:31:48'Here at Calke Abbey, deer roam in the 240-hectare estate.
0:31:48 > 0:31:53'Head gamekeeper Bill Cove is making the introductions.'
0:31:53 > 0:31:57- Are those DEER nuts(?) - Really expensive, this lot.
0:31:57 > 0:32:02And we'll see if they'll come across. See if they're interested in a bit of food.
0:32:02 > 0:32:05- Sss, sss, sss...- Come on, boys!
0:32:05 > 0:32:06HE SHAKES THE BUCKET
0:32:06 > 0:32:09- Aren't they elegant?- Bit tatty right now in their winter coat.
0:32:09 > 0:32:11They're beautiful.
0:32:11 > 0:32:16You'll find the jackdaws'll spend a lot of time on their backs now pulling all the dead hair out.
0:32:16 > 0:32:18- For their nests? - Yeah, lining their nests.
0:32:18 > 0:32:21So how many deer are on the estate, Bill?
0:32:21 > 0:32:26Well, within this enclosed park we keep about 80 fallow deer and about 30 reds.
0:32:26 > 0:32:31And of course those numbers are bumped up every year with all the youngsters being born.
0:32:31 > 0:32:34And that's the surplus we have to take out -
0:32:34 > 0:32:37it's an enclosed park, you can't keep increasing your numbers.
0:32:37 > 0:32:40Do you take it to local butcheries and restaurants?
0:32:40 > 0:32:45Yeah, they're all sold to farm shops. Direct to the public as well.
0:32:45 > 0:32:48But also, a lot goes straight through the restaurant
0:32:48 > 0:32:51- on the property.- Have deer been in Derbyshire a long time?
0:32:51 > 0:32:54- We've always eaten deer.- Right. - Always eaten it here.
0:32:54 > 0:32:58- So it is quite appropriate for us in Derbyshire to cook venison. - Definitely.
0:33:03 > 0:33:05OK, let's bring you in here. This is the larder,
0:33:05 > 0:33:10- and I think this is probably what you've come to find. - Look at that beauty!
0:33:10 > 0:33:14In terms of what we're wanting to do, what sort of joints are you looking for?
0:33:14 > 0:33:19The fella that we're against has a Michelin star. It's got to be the finest cut.
0:33:19 > 0:33:24In terms of the venison then you can have the loin, all the way down this piece...
0:33:24 > 0:33:26Can't go wrong with that, can you?
0:33:26 > 0:33:29- You can't. - Just sear it, rest it and serve it.
0:33:29 > 0:33:30Sounds good to me.
0:33:33 > 0:33:37- What are we doing?- We're doing a loin of venison with a sloe gin and blackberry glaze.
0:33:37 > 0:33:41- And served with bubble and squeak! - And candied shallots.- Vichy carrots.
0:33:41 > 0:33:47'But will the local diners think our dish is good enough to beat Rupert's in a blind tasting?'
0:33:47 > 0:33:52First off, I need to make some pancetta blankets, in order to roll the venison.
0:33:52 > 0:33:55The loin runs here... Now, that's the fillet.
0:33:55 > 0:33:58- This is Derbyshire venison, then? - It is, yes.
0:33:58 > 0:34:01So what we'll do once the loin comes out is just trim it up.
0:34:01 > 0:34:05Now, into the bowl I'm just going to put some olive oil,
0:34:05 > 0:34:07salt and pepper, and some dried thyme.
0:34:08 > 0:34:10Crack it in two for us, mate.
0:34:11 > 0:34:15Fab. Just roll that in the olive oil and thyme...
0:34:16 > 0:34:17Put that on there.
0:34:17 > 0:34:20Just roll that, we want it nice and snug.
0:34:23 > 0:34:28I'll cut them seam side down so that seals first. Gonna sear it, then finish it in the oven.
0:34:28 > 0:34:31What I'm gonna do is I'm just knock off a leek...
0:34:31 > 0:34:37So you mix the potato and the cabbage. These are your building blocks for bubble and squeak.
0:34:37 > 0:34:41- I'm going to saute these off... - Yeah.- ..in a little bit of butter,
0:34:41 > 0:34:43and that'll do us really.
0:34:43 > 0:34:44Butter... Excuse me.
0:34:44 > 0:34:46- There you go.- Thank you.
0:34:46 > 0:34:47Right, now, that's on.
0:34:47 > 0:34:53I really want this nicely combined. I'm using about an equal quantity of cabbage to potato.
0:34:53 > 0:34:57That's what we want. We don't want them caramelised, we just want them relaxed.
0:34:57 > 0:35:01Now, we put those leeks in there. Look at that!
0:35:01 > 0:35:02A bit of butter...
0:35:02 > 0:35:04- Look a that.- Lovely.
0:35:04 > 0:35:08I'll use the maurice for this. It's not as good as your hands, though.
0:35:08 > 0:35:10I'll just oil those rings.
0:35:10 > 0:35:12- Oh, yes. - Always got to oil your ring(!)
0:35:13 > 0:35:16- You're packin' 'em in there. - Oh, aye.
0:35:16 > 0:35:18- That's the bubble on. - I'll knock the carrots out.
0:35:18 > 0:35:22- And I'm going to make candied shallots.- Vichy carrots. Simple.
0:35:22 > 0:35:27Vichy carrots are carrots cooked in the alkaline qualities of Vichy water.
0:35:27 > 0:35:31- Then we reduce them to a puree. - So have you got Vichy water from Derbyshire?
0:35:31 > 0:35:34No, no. Buxton!
0:35:34 > 0:35:35Ah.
0:35:35 > 0:35:38- It's more a method than a statement. - Ah, right.
0:35:38 > 0:35:43I've got some shallots. And they've just been blanched for about five, seven minutes so they're soft.
0:35:43 > 0:35:45And the shallots go into the butter.
0:35:45 > 0:35:48And we just do them till they're nice and golden.
0:35:48 > 0:35:50Now, what we do with these carrots -
0:35:50 > 0:35:53put them in a pan, just cover them with water...
0:35:55 > 0:35:59We're going to put about two tablespoons of butter in there.
0:35:59 > 0:36:02We're just going to put the zest of an orange.
0:36:02 > 0:36:04Are they Derbyshire oranges, or...?
0:36:05 > 0:36:07- Listen. - He's getting at us.- Isn't he?
0:36:07 > 0:36:12- When these are cooked, we'll pass it through...- The Thermoblaster? - ..the Thermoblaster.
0:36:12 > 0:36:16To the onions, I'm just going to sprinkle on about a tablespoon of caster sugar.
0:36:16 > 0:36:19- You're going to caramelise that further?- Oh, yes.
0:36:19 > 0:36:20Into this bowl here...
0:36:21 > 0:36:24..I've got 250ml of stock.
0:36:24 > 0:36:27- To that, I'm adding 75ml of red wine...- Yes.
0:36:29 > 0:36:31- ..50ml of port...- You're not wrong.
0:36:32 > 0:36:35- ..and 50ml of cassis. - You're not wrong.
0:36:35 > 0:36:40I'm adding a quarter of this, and letting it boil down. This is going to make a wonderful syrup.
0:36:40 > 0:36:42- So you're reducing that down round them.- Yes.
0:36:42 > 0:36:44To that, I'm going to put a bay leaf,
0:36:44 > 0:36:47and the zest of half a lemon.
0:36:48 > 0:36:52So I can put the last of my stock, wine, cassis and port in there...
0:36:52 > 0:36:55- What are we doing now? - Well, tomatoes.- Tomatoes.
0:36:55 > 0:36:58Now, this really IS simple. Throwaway item.
0:36:58 > 0:37:00Just salt, olive oil...
0:37:02 > 0:37:04Pepparius.
0:37:05 > 0:37:06Some balsamic vinegar.
0:37:06 > 0:37:09- We'll set these aside. We'll put them up there, look...- Yeah.
0:37:09 > 0:37:12Can we have the Turboblaster!
0:37:12 > 0:37:15My onions are just reaching critical mass.
0:37:15 > 0:37:19- Into that, we're going to put some chervil.- White pepper, Mr King?- Yes.
0:37:21 > 0:37:23It's a chervil sprinkle.
0:37:23 > 0:37:25Do you want me to do that?
0:37:27 > 0:37:29Ho-ho-ho...
0:37:29 > 0:37:31- Oh! - MACHINE WHIZZES
0:37:33 > 0:37:35INAUDIBLE
0:37:40 > 0:37:45I'm heating up the pan for the venison. There's a steamer on for the broccoli,
0:37:45 > 0:37:47and those are a treacly loveliness.
0:37:47 > 0:37:51- Are they all pureed down now?- Yeah, that's the consistency we want.
0:37:51 > 0:37:54- Shall I get the venison on, Kingy? - Yeah. I'll crack on with this.
0:37:54 > 0:37:59It's important that you put the venison in to sear with the seam side down, cos I want that to seal,
0:37:59 > 0:38:03and once that's done we're going to roll it round till it's golden all over.
0:38:03 > 0:38:08- Kingy?- Hello.- Could you pick through some purple sprouting broccoli? - Yes.
0:38:08 > 0:38:09That's that.
0:38:11 > 0:38:14This goes in the oven for seven minutes,
0:38:14 > 0:38:19along with the tomatoes. Right, seven. Yeah, seven minutes, please.
0:38:19 > 0:38:24We've got what's called a demi-glace, and what that is
0:38:24 > 0:38:26is a reduction of beef stock. Or any stock, actually.
0:38:26 > 0:38:28- Veal stock, really.- Oh, is it?
0:38:28 > 0:38:31And then we're going to crush some juniper berries.
0:38:31 > 0:38:34Not into a powder, we're just breaking the husks.
0:38:34 > 0:38:40When the venison comes out, we're going to deglaze the pan with this - sloe gin.
0:38:40 > 0:38:41Great flavours with venison.
0:38:41 > 0:38:43That's come out nice.
0:38:43 > 0:38:46They can just rest and roll in the juice.
0:38:46 > 0:38:50We're going to put this back onto the heat. Tablespoon sloe gin.
0:38:50 > 0:38:53I'm adding the demi-glace to the pan...
0:38:53 > 0:38:55This is a bag of carrots.
0:38:55 > 0:38:57These are juniper berries.
0:38:57 > 0:39:02- I'm putting the broccoli on now. - Yeah, that's good. - Time for me to get the bubble on.
0:39:02 > 0:39:06Now we'll sieve the sauce, to get rid of those juniper berries,
0:39:06 > 0:39:09and add the blackberries. Put it back onto the heat.
0:39:10 > 0:39:13- Look at that, Kingy! - That's good. Lush, man.
0:39:21 > 0:39:23I think that's enough.
0:39:23 > 0:39:25They're really glazed up now, aren't they?
0:39:25 > 0:39:28Brilliant. All we need is nine pieces.
0:39:28 > 0:39:30That's six there...
0:39:35 > 0:39:36There...
0:39:44 > 0:39:45Oh, look at that.
0:39:48 > 0:39:50- Yes.- Yes.
0:39:50 > 0:39:53- That's it.- That's it. - That's the job!
0:39:53 > 0:39:55There we have it. Derbyshire on a plate.
0:39:55 > 0:39:59We've got a loin of venison with a sloe gin and blackberry glaze!
0:39:59 > 0:40:02- And we've got some bubble and squeak...- Candied shallots.
0:40:02 > 0:40:04And some Vichy carrots sitting underneath.
0:40:04 > 0:40:08With an anointment...of a cherry tomato, purple sprouting broccoli
0:40:08 > 0:40:11as an homage to the market gardeners of Derbyshire!
0:40:11 > 0:40:15- Right...- Judgment time, Rupert. - Venison's one of my favourites.
0:40:15 > 0:40:17Well, it's good Derbyshire venison.
0:40:19 > 0:40:24Yeah, the venison's good. Carrot really comes through with the sweetness
0:40:24 > 0:40:26and then the blackberry on the top's lovely.
0:40:31 > 0:40:32Yeah. Lovely.
0:40:32 > 0:40:37You get the lovely sweet and sour with the shallots coming through
0:40:37 > 0:40:38which goes well.
0:40:38 > 0:40:41Broccoli's nice and crunchy still. Not too cooked.
0:40:41 > 0:40:45I think you've done Derbyshire proud on your travels.
0:40:46 > 0:40:50- Well, coming from you that's a great compliment.- Thanks very much.
0:40:50 > 0:40:51No, it's good.
0:40:51 > 0:40:55'It's crunch time. The diners here will taste both dishes,
0:40:55 > 0:40:57'but with no idea who cooked which.
0:40:57 > 0:40:59'First, Rupert's canon and shoulder of lamb
0:40:59 > 0:41:03'with a herb oatcake crust and an onion mousse.'
0:41:03 > 0:41:06The lamb was lovely and tender, particularly the shoulder cut.
0:41:06 > 0:41:10Strong flavours. But quite a nice, light dish, really.
0:41:10 > 0:41:11Beautifully presented, very modern.
0:41:11 > 0:41:16The piece de resistance was the potato mash. I thought that was excellent.
0:41:16 > 0:41:20The two lambs were very different, the shoulder and the canon.
0:41:20 > 0:41:22That was a compliment to the dish.
0:41:22 > 0:41:26The mash was very nice, but it had a very lasting taste
0:41:26 > 0:41:27which spoilt it a little.
0:41:27 > 0:41:30It represents our county very well. The spring lamb
0:41:30 > 0:41:34is one of the best meats that we produce in the county.
0:41:34 > 0:41:38It's the sort of dish that I would hope and expect to get
0:41:38 > 0:41:39when I'm dining in Derbyshire.
0:41:41 > 0:41:44'That seemed to be popular. How will OUR dish go down?
0:41:44 > 0:41:45'Time to find out.'
0:41:46 > 0:41:50I thought the presentation was a little contrived, a little clumsy.
0:41:50 > 0:41:55Carrots Vichy, which is French - I don't know what that's doing in a Derbyshire dish.
0:41:55 > 0:41:58The venison really was very tasteful, very tender.
0:41:58 > 0:42:00The shallots were wonderful.
0:42:00 > 0:42:03Bubble and squeak - that didn't do a thing for me.
0:42:03 > 0:42:05I don't normally like venison,
0:42:05 > 0:42:07but I would definitely choose it again based on that.
0:42:07 > 0:42:11Not something I would immediately associate with Derbyshire.
0:42:11 > 0:42:14It doesn't ring as true a bell as say, lamb or beef.
0:42:14 > 0:42:17Derby after all means "deer park". That was its derivation.
0:42:17 > 0:42:20So it IS Derbyshire through and through.
0:42:20 > 0:42:22Hello, how are you?
0:42:23 > 0:42:28Thank you very much for coming. We've had great food in Derbyshire, met some great people.
0:42:28 > 0:42:30And this fella, here...
0:42:30 > 0:42:33- He's a canny lad. - Thank you very much.- Thank you.
0:42:33 > 0:42:37OK. This is the bit we don't like. It's decision time.
0:42:38 > 0:42:42Could I have please a show of hands for the lamb?
0:42:42 > 0:42:47So that's one, two, three, four, five, six for the lamb. OK, good.
0:42:47 > 0:42:51And now could I have a show of hands, please, for the venison.
0:42:51 > 0:42:53One, two, three. OK, good.
0:42:53 > 0:42:54The lamb...
0:42:55 > 0:42:57..was Rupert's dish.
0:42:58 > 0:42:59- APPLAUSE - He's the man.
0:42:59 > 0:43:03I've got to say, it's one of the nicest things I've tasted as well!
0:43:03 > 0:43:06We were kinda going, "We divven't care! Oh, it's mega."
0:43:06 > 0:43:09I think all that remains is for us
0:43:09 > 0:43:14to thank Rupert for his hospitality, We've learnt an awful lot. And we've had great fun.
0:43:14 > 0:43:17- And he's a brilliant chef. - Yes, you're very lucky to have him.
0:43:17 > 0:43:20Time for a beer now. Lead the way, Chef!
0:43:20 > 0:43:22See ya. Thanks very much indeed.
0:43:23 > 0:43:26'Rupert's dish was a feast for eyes and palate,
0:43:26 > 0:43:30'so we knew a win here would be tough. But hey - it was all good fun in the kitchen.
0:43:30 > 0:43:34'And I've got to say Derbyshire is fit to bursting with food treasures.'
0:43:52 > 0:43:54Subtitles by Red Bee Media Limited
0:43:54 > 0:43:56E-mail subtitling@bbc.co.uk