0:00:02 > 0:00:05- We're the Hairy Bikers! - On the road to find 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 > 0:00:12Come on!
0:00:23 > 0:00:27Today we're in search of the real taste of Essex.
0:00:42 > 0:00:43Hey, hey!
0:00:43 > 0:00:45Glorious Essex! Do you know what?
0:00:45 > 0:00:48In some ways Essex is the cradle of humanity for England,
0:00:48 > 0:00:52as the oldest town in England is called Colchester which is in Essex.
0:00:52 > 0:00:54There's so much history here, you know?
0:00:54 > 0:00:58XR3Is, dude. Dagenham, Essex, Bob's your uncle.
0:00:58 > 0:01:00There also is ancient foods in Essex.
0:01:00 > 0:01:05They used to grow saffron in Essex. Saffron Walden, the clue's in the title.
0:01:05 > 0:01:07- Saffron.- Look at those mudflats.
0:01:07 > 0:01:10Some of the finest seafood in the country comes from there, mate.
0:01:10 > 0:01:13You get oysters, lobster. You get cockles.
0:01:13 > 0:01:16Well, whatever's out there, we've got to get stuck in.
0:01:19 > 0:01:22On our quest to define the true flavours of Essex,
0:01:22 > 0:01:27we pull into Southend-on-Sea and give the locals a taste of their great seafood.
0:01:27 > 0:01:31We get a gobble on and meet some pedigree turkeys. They're not just for Christmas!
0:01:31 > 0:01:34Boys, who wants to volunteer?
0:01:35 > 0:01:37That's good!
0:01:39 > 0:01:41Kingy and I visit a traditional jam making factory
0:01:41 > 0:01:45where we sample some of the fruitiest preserves in the world.
0:01:45 > 0:01:48And representing the Essex in the cook-off later is Mark Baumann.
0:01:48 > 0:01:52Will we be able to beat him in a blind tasting chosen by local diners?
0:01:55 > 0:01:58Ah, my favourite, we're heading to the coast,
0:01:58 > 0:02:02and few British seaside resorts are quite as traditional as Leigh-on-Sea.
0:02:02 > 0:02:05We're on the hunt for the food that defines Essex,
0:02:05 > 0:02:09and I've got a hunch it's coming from the direction of the water.
0:02:09 > 0:02:11How much of this stuff here is local?
0:02:11 > 0:02:14Today it's all local except for the prawns.
0:02:14 > 0:02:16No! No, your squid can't be local!
0:02:16 > 0:02:19Yeah, squid's local. We work down the Thames, get the odd one.
0:02:19 > 0:02:23I don't think many people realise you're catching fresh squid in the Thames.
0:02:23 > 0:02:24You think of the Mediterranean.
0:02:24 > 0:02:27What to you is Essex on a plate?
0:02:27 > 0:02:33It's got a lot of shellfish, wet fish. You've got skate, cod, bass, mullet, dabs, flounders.
0:02:33 > 0:02:34Look at these clams!
0:02:34 > 0:02:36I know you have oysters.
0:02:36 > 0:02:38Clams they are, mate. They're all local.
0:02:38 > 0:02:42- The weight in these. They're absolutely full.- Local, yeah. Yeah, farmed in Barling Creek.
0:02:42 > 0:02:45Could I have a pot of jellied eels?
0:02:45 > 0:02:47Oh, they're lovely. Cheers, Richard.
0:02:49 > 0:02:53- But what are the great traditional foods of Essex? - Pie and mash.- Pie and mash.
0:02:53 > 0:02:57I always want my little dish of prawns and sit on the front. In the sunshine, preferably!
0:02:57 > 0:03:00Is there anything else apart from seafood?
0:03:00 > 0:03:02Lovely local ice creams called Rossis.
0:03:02 > 0:03:04- Thanks a lot.- I fancy an ice cream.
0:03:04 > 0:03:10- Aye, let's have an ice cream. Yeah, can we have two cornets, please? - Oh! The ice cream's not bad, is it?
0:03:10 > 0:03:14It's amazing to walk along here and find it's all just the same as I remember as a kid, you know?
0:03:14 > 0:03:17- Right, brilliant.- Is there a big culture of oysters here?
0:03:17 > 0:03:20Well, there seems to be now. I don't remember it then.
0:03:20 > 0:03:23- Well, I mean, the thing then was scampi was posh.- Yeah.
0:03:23 > 0:03:26And cockles were the thing that you generally had.
0:03:26 > 0:03:28You can't go wrong with fish and chips.
0:03:28 > 0:03:29- I mean...- Eels. Jellied eels.- Yeah.
0:03:29 > 0:03:32- Eels. Jellied eels.- Cockles.
0:03:32 > 0:03:35- Cockles? Seafood.- Seafood, cockles.
0:03:35 > 0:03:38In extreme conditions I come down three times in a week.
0:03:38 > 0:03:41- For your cockles?- Yes.- You're an addict!- Yes, I am definitely.
0:03:41 > 0:03:44- Oh, yes!- This is my sort of thing, here.- Yeah.
0:03:44 > 0:03:46Could I have some cockles, please?
0:03:46 > 0:03:50- Do you sell oysters here? - Could I have half a dozen, please?
0:03:50 > 0:03:52And while I'm waiting can I have some shrimp?
0:03:52 > 0:03:59Cheers. Thanks, mate. You see, the tradition is salt, pepper and lots
0:03:59 > 0:04:03of vinegar for my monstrously sized bag of cockles.
0:04:03 > 0:04:08- This is heaven.- It is heaven. Dave's got his cockles, I've got my oysters.
0:04:08 > 0:04:13I can't eat them because they make me poorly, but I can eat these. These are superb.
0:04:17 > 0:04:22These are spectacular. We've got to find out where these come from, man. Really, really good.
0:04:22 > 0:04:24Si, well, I'm happy enough. I've got my cockles!
0:04:24 > 0:04:29Now, we let you buy your cockles, it's about time I got my oysters, mate. Let's go off and have a look.
0:04:30 > 0:04:35So, Essex is seafood. Let's give the locals a taste of their cheapest cockles
0:04:35 > 0:04:37and their most expensive oysters.
0:04:37 > 0:04:40Colchester oysters are world famous.
0:04:40 > 0:04:44The water around Mercy Island helps give them their wonderful flavour.
0:04:44 > 0:04:48These shellfish delicacies have been officially farmed here since 1189.
0:04:48 > 0:04:52The Colchester oystermen have been working this stretch of the county for 40 years
0:04:52 > 0:04:54producing five tonnes every week,
0:04:54 > 0:04:57with a steady supply going to La Gavroche and The Fat Duck.
0:04:57 > 0:05:00Alex Grundy will be introducing us to these local specialities.
0:05:00 > 0:05:02What makes called Colchester oysters so good?
0:05:02 > 0:05:05Well, a large part of it is the position of the island.
0:05:05 > 0:05:10We're at the confluence of the River Blackwater and the River Colne, which are both very muddy rivers.
0:05:10 > 0:05:13They're full of plankton, minerals and nutrients.
0:05:13 > 0:05:16- A freshwater and seawater mix, isn't it?- There is a mix.
0:05:16 > 0:05:20You've got the North Sea just round the coast, and you've got the fresh water from the Colne.
0:05:20 > 0:05:24I'll take you down on to the boat and we'll see if we can get some oysters.
0:05:24 > 0:05:26Excellent.
0:05:26 > 0:05:30The tide's come in now so we're going to start to dredge for some oysters.
0:05:30 > 0:05:33So, the dredge will basically go into the mud on the bottom
0:05:33 > 0:05:37and just hook in and scrape along and the oysters come in.
0:05:42 > 0:05:43Wow!
0:05:43 > 0:05:47OK, so we've got a lot of stone and shell, but you can see there's some
0:05:47 > 0:05:50nice oysters that have come out there, nice fluted, nice size.
0:05:50 > 0:05:53Knock all the shell of there and that one is ready to go.
0:05:53 > 0:05:56Dan, the guy, the skipper in the boat, he's fifth...
0:05:56 > 0:05:59- Fifth generation oysterman is it, Dan?- Yeah, fifth.
0:05:59 > 0:06:03Fifth, yeah. So, what Dan doesn't know about oysters is not worth knowing, quite frankly.
0:06:03 > 0:06:09- It's like Bargain Hunt, isn't it? - It is great, isn't it?
0:06:09 > 0:06:11First, this is where we purify the oysters.
0:06:11 > 0:06:13They go into these tanks here.
0:06:13 > 0:06:19The water, seawater, is passed through these UV lights here and that purifies the oysters.
0:06:19 > 0:06:22They have to be passed through there by law for 42 hours.
0:06:22 > 0:06:26It takes all the nasty bacteria out, makes sure they're good and ready to eat
0:06:26 > 0:06:28and they're not going to make you feel sick.
0:06:28 > 0:06:33- These are some needs native oysters. These are indigenous to the United Kingdom.- Right.
0:06:33 > 0:06:37The finest ones have always grown along the South Suffolk, Kent, North Kent and Essex coastline.
0:06:37 > 0:06:42- These would take four to five years to grow.- That's the Colchester oyster with the blue.
0:06:42 > 0:06:43Why don't we go outside and have a few?
0:06:45 > 0:06:49I know! I know it's the obvious choice, but I'm a big lad.
0:06:53 > 0:06:55- Go on.- Come on, come on. Come to Daddy.
0:06:55 > 0:06:57Yes!
0:07:02 > 0:07:05- Good?- Oh, my good gracious me!
0:07:08 > 0:07:11So, I've got the native oyster, Si's got the rock oyster.
0:07:11 > 0:07:13What's the differences?
0:07:13 > 0:07:15This is much more of a delicacy.
0:07:15 > 0:07:20It's a more expensive oyster because it takes longer to grow, because it has a more unique flavour.
0:07:20 > 0:07:23The size of the muscle makes the Colchester oyster distinctive.
0:07:23 > 0:07:27It gives it that extra sweetness. The rock oyster you can take out of the water all year,
0:07:27 > 0:07:30but the native oyster you can only eat when there's an R in the month.
0:07:30 > 0:07:33- So they keep that tradition?- They do, by law, to protect the species.
0:07:33 > 0:07:37Describe to us what they taste like.
0:07:37 > 0:07:40- That's the native. - They are absolutely sublime.
0:07:40 > 0:07:43On your palette it's a far superior oyster, full stop.
0:07:43 > 0:07:45The rock oyster?
0:07:47 > 0:07:49Great oyster,
0:07:51 > 0:07:54but nowhere near the sophistication of flavour of the native.
0:07:54 > 0:07:57Oh, this is a side of Essex I didn't know existed.
0:07:57 > 0:08:01- Absolutely.- You're welcome down any time. It's been really nice to have you down.- Thank you.
0:08:03 > 0:08:05Way-hey!
0:08:05 > 0:08:10We've got the oysters, we've got the cockles, we've got a day at the seaside,
0:08:10 > 0:08:12we've got a party!
0:08:12 > 0:08:17And we've got a day out, dude, on the longest pier in Britain, Southend Pier.
0:08:17 > 0:08:18Fantastic!
0:08:18 > 0:08:24We're going to Southend-on-Sea to give the locals a perfect showcase for their cockles and oysters.
0:08:24 > 0:08:28A cockles chowder, oyster mornay and oysters au naturale. Oh, man, what a treat!
0:08:28 > 0:08:32- Southend, here we are.- I'm allergic to oysters, as I've said before.
0:08:32 > 0:08:36- However, I'm not.- We've been to Leigh-on-Sea and we got some of the best cockles
0:08:36 > 0:08:40we've ever had and I can't stop eating them. Cockles are traditional.
0:08:40 > 0:08:44Chowder is simply a soup that's been thickened with potatoes and cream.
0:08:44 > 0:08:48You start with bacon, onions, potatoes, parsley, thyme and it's cracking.
0:08:48 > 0:08:51But, first off we're doing dice, that's like chips but in cubes.
0:08:51 > 0:08:56We're just going to get the potatoes on and we just want to blanch them
0:08:56 > 0:08:59for about five minutes and there'll be plenty for everybody.
0:08:59 > 0:09:02We just brown bacon off. We've got a couple of onions diced up.
0:09:02 > 0:09:07Now, that's what you want, crunchy bacon bits! Put the onions into that bacon fat.
0:09:07 > 0:09:12A bit more oil. There wasn't as much fat as anticipated come out of that said stripes of pig.
0:09:12 > 0:09:17- Right, I'll drain these tatties off. - You see, in here the onions are sweating and they've gone down.
0:09:17 > 0:09:20They clean the pan of all those bacon bits.
0:09:20 > 0:09:25On to that now we need to put about two thirds of a bottle of wine.
0:09:25 > 0:09:28We've got the best part of this bottle of fine sauvignon blanc.
0:09:28 > 0:09:31The alcohol's boiled off. We're ready to get on.
0:09:31 > 0:09:33It's quite a lot of potatoes, but it is a chowder.
0:09:33 > 0:09:39Stir the potatoes into the wine and the bacon and add a pint of milk.
0:09:39 > 0:09:43- Oh, look at that.- It really is a good thick, curdled soup.
0:09:43 > 0:09:47What's happened is I've put the milk in to the wine and the sauce
0:09:47 > 0:09:51has kind of, what you'd say, split, which means it goes a bit funny.
0:09:51 > 0:09:54So, what you do is to put a spoonful of flour in,
0:09:54 > 0:09:57stir that in, and you'll find something miraculous happens.
0:09:57 > 0:10:01It was all curdled, it's gone back into one now.
0:10:01 > 0:10:03Bring that to the boil.
0:10:03 > 0:10:05That's looking good.
0:10:05 > 0:10:09This is an oyster knife, a handy implement when dealing with an oyster.
0:10:09 > 0:10:10See this little bit here,
0:10:12 > 0:10:15that's the hinge. You need to get that part of your oyster knife...
0:10:15 > 0:10:17..into it. Take a tea towel...
0:10:17 > 0:10:22Now, it's always best to do away from yourself so that you don't
0:10:22 > 0:10:25slip and stab yourself in the belly.
0:10:25 > 0:10:29Put the end of the oyster knife into the oyster
0:10:29 > 0:10:33and then that will lift the top off from the bowl of the oyster.
0:10:33 > 0:10:39There's a little muscle here and you just need to release that as you just turn them over like that.
0:10:40 > 0:10:41Oh, lovely!
0:10:41 > 0:10:47And chew it. Chew it, take the time to appreciate the flavour.
0:10:47 > 0:10:49Don't just swallow it. That's just bad.
0:10:49 > 0:10:52We're going to get on with this sauce.
0:10:52 > 0:10:55It's really, really simple. As fine as you can possibly get them,
0:10:55 > 0:11:00chop the shallots. Put them in a little bowl. Just cover in red wine vinegar.
0:11:00 > 0:11:05Now, it's best if you let it sit for a little while so all of that onion infuses the, umm...
0:11:05 > 0:11:08Infuses the vinegar. We'll do three little options,
0:11:08 > 0:11:12au naturale, then we'll join do some with shallots and red wine vinegar,
0:11:12 > 0:11:15one with Tabasco and a bit of Worcester sauce, why not?
0:11:15 > 0:11:18Time to put in the cockles.
0:11:18 > 0:11:23These are cockles as you would buy them and also the cooking liquor, that goes into the soup, as well.
0:11:23 > 0:11:28I'm just going to add some nice herbs, some parsley and some thyme.
0:11:28 > 0:11:31All I'm doing is I'm mashing down some of the potatoes, the chunks,
0:11:31 > 0:11:34cos that's what's going to make it a nice thick chowder.
0:11:34 > 0:11:38You need some seasoning. A good twist of pepper. Some salt.
0:11:38 > 0:11:42Now, I've got no seasoning in it until now, so give it a fair old amount.
0:11:42 > 0:11:47If it isn't good enough already, let's put half a jug of cream in.
0:11:47 > 0:11:51- You know it makes sense. - Go on, son!- So, that's done. What how are you doing, Si?
0:11:51 > 0:11:58I'm going to dress the oysters. Shallot and red wine vinegar. A little bit of Tabasco.
0:11:58 > 0:12:00Just a little bit of Worcester sauce.
0:12:00 > 0:12:04- OK, so they're ready, mate. - Right, the chowder's ready.
0:12:04 > 0:12:07So, the last push is the oyster mornay.
0:12:07 > 0:12:09We start off with a big block of cheese.
0:12:09 > 0:12:13Right, first off, to make the cheese sauce I've melted some butter,
0:12:13 > 0:12:19I've got some cornflour and I'm just going to cook that for a few minutes for the flour to cook out.
0:12:19 > 0:12:25What I mean when we say cook out is so it doesn't have a floury taste in it. Add some milk and whisk it in.
0:12:25 > 0:12:30This will make a white sauce, which is otherwise known as a roux.
0:12:30 > 0:12:34If you start, as I do, get lumps in your sauce give it a bit of a whisk.
0:12:34 > 0:12:37Now, that's what you call a white sauce. Look at that.
0:12:37 > 0:12:41Not to lump near. So, while we're doing that is add a load of cheese.
0:12:41 > 0:12:43Sprinkle it in. Watch it go thick.
0:12:43 > 0:12:46- Oh, look at that.- You could stick tiles on with that.- You could.
0:12:46 > 0:12:49Pepper in there. A nice spoonful in each oyster.
0:12:49 > 0:12:51Look at that. Lovely.
0:12:51 > 0:12:54You know how you get cheesy chips?
0:12:54 > 0:12:57It's like cheesy oysters. A sprinkling of cheese.
0:12:57 > 0:13:02Now they need to be grilled. We just grill them till they go golden.
0:13:02 > 0:13:06Right, let's chuck them over there. These are just coloured nicely.
0:13:06 > 0:13:09The cheese has melted. Let's say the oysters will have a little bit of heat,
0:13:09 > 0:13:14- but we don't want to cook them till they're like rubber.- No.
0:13:18 > 0:13:22- And that's it.- Beautiful. - That's wonderful cockle chowder.
0:13:22 > 0:13:24And we've got oysters au naturale.
0:13:24 > 0:13:27And oyster mornay, a classic.
0:13:27 > 0:13:30- There we go.- Time to find out if our take on the seafood offerings
0:13:30 > 0:13:34of Essex have hit the spot with the people of Southend.
0:13:34 > 0:13:37- Have we done their produce pride? - Now, sir.
0:13:37 > 0:13:38The oyster mornay.
0:13:38 > 0:13:40Thank you.
0:13:40 > 0:13:43Oh, aye, just dig in.
0:13:43 > 0:13:47I think the cheese gives it a little bit more... A different texture.
0:13:47 > 0:13:49- Yeah, it's nice.- Yeah. - Do you like it?- Yeah, it's nice.
0:13:49 > 0:13:53- Not chewy.- You can taste the sea in this, it's really nice.
0:13:53 > 0:13:56- Good.- Absolutely beautiful. - Absolutely, yeah.
0:13:56 > 0:13:58- I'm thinking about doing that at home.- That's nice.
0:13:58 > 0:14:01- Really nice.- That was absolutely delicious.
0:14:01 > 0:14:04- The big ones, the real ones.- Can I try a little bit of lemon on it?
0:14:04 > 0:14:06- Yeah.- Have a try. - Squirt some of that on it.
0:14:06 > 0:14:10Oh, that is unbelievable. I can actually taste the sea.
0:14:10 > 0:14:13- The other one was nice, but that's was spot on.- That's the purest way.
0:14:13 > 0:14:16Should have brought them first, we could have had two!
0:14:16 > 0:14:19Give it a squidge with your tongue on the way down.
0:14:19 > 0:14:20That's very nice.
0:14:20 > 0:14:24- It's the first time...- The first time?- I've tried a proper raw one, so...
0:14:24 > 0:14:26Go on, dude, go on.
0:14:29 > 0:14:30Mmm!
0:14:30 > 0:14:31Here you go, girls.
0:14:31 > 0:14:34Three, two, one.
0:14:34 > 0:14:37What do you reckon? You're not sure, are you?
0:14:37 > 0:14:39I haven't swallowed it yet.
0:14:39 > 0:14:42- That's really nice.- Right.
0:14:42 > 0:14:43Right, then.
0:14:43 > 0:14:45- The cockle chowder.- Great job.
0:14:45 > 0:14:49- I'd definitely make this.- Well, it's all here on your doorstep.
0:14:49 > 0:14:52The north side of the Thames, mate. Wonderful food.
0:14:52 > 0:14:55Our seafood feast went down a storm with the people of Southend,
0:14:55 > 0:14:59and it was great to give some of the locals their first taste of Essex oysters,
0:14:59 > 0:15:01but next a bigger challenge is around the corner.
0:15:01 > 0:15:06As always, we're taking on one of the county's top chefs in their restaurant, using local ingredients
0:15:06 > 0:15:09to see who can best define the taste of the region.
0:15:09 > 0:15:12It will be up to local diners in a blind tasting
0:15:12 > 0:15:15to decide who's dish best represents the true flavours of Essex.
0:15:15 > 0:15:17Our opponent today is Mark Baumann,
0:15:17 > 0:15:21head chef and owner of Baumann's Brasserie in Coggeshall.
0:15:21 > 0:15:23Mark began his career in the Champagne region of France,
0:15:23 > 0:15:27then gained experience in various British Michelin starred kitchens,
0:15:27 > 0:15:32before Peter Langham gave him the opportunity to head up his own kitchen aged just 21.
0:15:32 > 0:15:36In 2003 he became a Master Chef Of Great Britain.
0:15:36 > 0:15:40Top quality produce is an absolute must and it is readily available here in Essex.
0:15:40 > 0:15:44My butcher operates a gate to the plate strategy.
0:15:44 > 0:15:48We see the animals bred and we see how they're produced and reared
0:15:48 > 0:15:51and then, ultimately, we see how they're dispatched.
0:15:51 > 0:15:53It is the coast that really is the highlight.
0:15:53 > 0:15:56The fishermen are going out on a daily basis
0:15:56 > 0:16:00and they come and deliver to us before it reaches London, so it's a whole lot fresher.
0:16:00 > 0:16:04I chair the panel of the Essex Chef Of The Year.
0:16:04 > 0:16:09We launched this last year to find the best chef in Essex, let's say the second best chef in Essex!
0:16:09 > 0:16:14So, there's an awful lot of talent out there. I'm just happy to keep banging the drum.
0:16:14 > 0:16:17To take on the Bikers today, my taste of Essex is boned Colchester lamb
0:16:17 > 0:16:21filled with lobster and basil mousse on a cheesy mashed potato.
0:16:21 > 0:16:23Come on, Bikers, bring it on!
0:16:23 > 0:16:24Hello there, guys.
0:16:30 > 0:16:34- Hello, Mark, how are you? - Nice to meet you, Dave. - Hello, mate, I'm Si.- Hello, Si.
0:16:34 > 0:16:38- How are you? Nice to see you. - Very well, thanks.- Well, welcome to Essex.- Thanks very much.
0:16:38 > 0:16:40So, Mark, headline your dish for us.
0:16:40 > 0:16:44Right, I'm doing a boned and rolled loin of called Colchester lamb,
0:16:44 > 0:16:46and that's going to have a lobster and basil mousse in it,
0:16:46 > 0:16:50and it's going to be served on a mashed potato with mustard ham.
0:16:50 > 0:16:56Everything that I'm doing today is entirely local to my area here in Essex.
0:16:56 > 0:16:59I'm going to make a mousse with the chicken, the salmon.
0:16:59 > 0:17:04I've just taken off the skin off the corn fed chicken breast. I've diced that up into small pieces.
0:17:04 > 0:17:11Now I've got this piece of salmon. I've just taken the skin off, cut it into smallish pieces, as well.
0:17:11 > 0:17:13I love the way you've kept the fat so it's all juicy.
0:17:13 > 0:17:17- Absolutely right. Could you put that into the Magimix over there?- Yeah.
0:17:17 > 0:17:19Can you give it a little bit of a whizz round?
0:17:19 > 0:17:24Dave, while that's mixing, next door to that there's an egg. I want the egg white please, Dave.
0:17:24 > 0:17:27- Yes.- And then put a good pinch of salt into that, please.
0:17:27 > 0:17:30Now, would you be kind enough to put this salmon in, please?
0:17:30 > 0:17:34There you have it now. We'll leave that just for about 30 seconds.
0:17:34 > 0:17:37Next to you again, Davey-boy, you'll see some double cream.
0:17:37 > 0:17:40Drop it in. Keep going.
0:17:40 > 0:17:44- That'll do us there. We'll leave it for another 30 seconds. - I think we're there, now.
0:17:44 > 0:17:46Turn it off, Dave. Turn it off, matey, please.
0:17:46 > 0:17:51- Now, if you be kind enough to scrape that bowl out.- Is that enough? - That's perfect.
0:17:51 > 0:17:54- Sling that over here with the double cream?- You want to loosen it up a bit?
0:17:54 > 0:17:59Yes, it is. It's going to be quite light and then after that it'll become fairly elastic.
0:17:59 > 0:18:03So, we can see now that it's actually starting to get a little bit shiny.
0:18:03 > 0:18:06- It is, isn't it?- OK? And it's starting to hold itself together.
0:18:06 > 0:18:10We want it to become quite tight and then we want to add a little bit more cream.
0:18:10 > 0:18:14- Could you pass on the left hand herbs across, please?- Have a smell of that.
0:18:14 > 0:18:16Isn't that nice?
0:18:16 > 0:18:20- Oh, that's fabulous. - That's nice, isn't it? Oh, it's like a jar of pesto.
0:18:20 > 0:18:23Dave, if you could pass me that stainless steel container, there?
0:18:23 > 0:18:25I'm just going to rip the basil off here
0:18:25 > 0:18:30and I'm going to rip the basil off here, like that. Can I've a good quantity of olive oil in there?
0:18:30 > 0:18:33Over they're you're going to find a stick blender, OK?
0:18:33 > 0:18:41While he's making a noise, from the fridge could I have the lobsters, please? OK. Two lobsters.
0:18:41 > 0:18:46What I want to do is take the claws off and then we're going to just...
0:18:46 > 0:18:50If you could just take that away from me and just stick that in the fridge, that would be great.
0:18:50 > 0:18:55So, chaps, we're just going to pull those little claws apart like that,
0:18:55 > 0:19:00and I'm sure you know that we're just going to crack the lobster
0:19:00 > 0:19:05and just open it up to reveal that lovely... The meat inside there.
0:19:05 > 0:19:07- And we'll do that with both... - Ah, typical!
0:19:09 > 0:19:10I've got a softie!
0:19:10 > 0:19:13He makes it look really easy, you know.
0:19:13 > 0:19:16Going to crush that lobster shell down and then...
0:19:16 > 0:19:19- They're not bad lobsters, are they? - Aren't they beautiful?
0:19:19 > 0:19:24I've just cooked these purely in salted water so that we really get a taste of the sea.
0:19:24 > 0:19:27If we just get rid of these, guys, and we'll start again.
0:19:27 > 0:19:31What I need to do now is I need to bang this out and this can get a little bit messy.
0:19:31 > 0:19:35And if you haven't got a hammer like this, you can use a rolling pin.
0:19:35 > 0:19:38We've got baby spinach and I've taken out most of the stalks.
0:19:38 > 0:19:43I've got some boiling water with some salt in it. We put the salt in it to keep the colour green.
0:19:43 > 0:19:47- Yeah, so it's a blanch, ten seconds, no more?- There you've it.
0:19:47 > 0:19:49In boiling salted water, we put it into iced water.
0:19:49 > 0:19:54I've just strained it a bit. I'm putting it onto this cloth to get a bit more of the moisture out.
0:19:54 > 0:19:56- It's heaven, isn't it? - Actually, it is.
0:19:56 > 0:20:01And I'm just going to sort of almost paint the fat, if you like.
0:20:01 > 0:20:03What we need to do now is just a couple of simple things.
0:20:03 > 0:20:05This is baby vegetables.
0:20:05 > 0:20:10We've got some baby turnips there and over here we've got some baby carrots
0:20:10 > 0:20:15- and then over here have got some leaks.- What's up, Doc? - I've got some caster sugar there.
0:20:15 > 0:20:18What we're going to do is cook it with the sugar, add some salt and pepper.
0:20:18 > 0:20:21We've got some unsalted butter which has been cut into cubes
0:20:21 > 0:20:24and we'll allow them just to cook now gradually.
0:20:24 > 0:20:27- What's in that pan? - I've just taken some potatoes,
0:20:27 > 0:20:30chopped them up, so we're going to make a mashed potato.
0:20:30 > 0:20:33Now I need to put the mousse in and then wrap it up.
0:20:33 > 0:20:36Don't forget, we've got to put the lobster in there.
0:20:36 > 0:20:42- Should I?- Please do, sir. I'm now just incorporating the lobster into the mousse just like that.
0:20:42 > 0:20:45- Add some chives. Can I have the peppermill, Davey-boy?- Certainly.
0:20:45 > 0:20:50I'm going to season up the meat. When you season things, do you know it's important to season from a height?
0:20:50 > 0:20:52If you season too close you get big clumps.
0:20:52 > 0:20:56So, when you see people seasoning like that, that's the reason.
0:20:56 > 0:20:59I'm just going to spread this mousse.
0:20:59 > 0:21:01I'm going to roll it over here like this, OK?
0:21:01 > 0:21:04I'm going to roll it all the way around.
0:21:04 > 0:21:08- Sheep clingfilm!- It's stomach of either a cow or a sheep.
0:21:08 > 0:21:11And then I'm wrapping it around like this, OK?
0:21:11 > 0:21:15This should encourage the meat to stay nicely in the lamb.
0:21:15 > 0:21:21- That's fabulous. That just it appears, doesn't it? I mean, it all just goes.- It'll make it juicy.
0:21:21 > 0:21:25Just to make sure that we're really extra safe and it doesn't all
0:21:25 > 0:21:29fall apart, we've just got some boring old string.
0:21:29 > 0:21:32- You go round twice.- That's it.
0:21:32 > 0:21:35And then you do this. And you want it reasonably tight.
0:21:35 > 0:21:36Now, is there some butter left?
0:21:36 > 0:21:40- Just a tadgel.- And I want this pan to be nice and hot.
0:21:40 > 0:21:43I'm just going to drop that into there. We want it
0:21:43 > 0:21:46to be invisible by the time it's actually cooked.
0:21:46 > 0:21:50You can see we're getting a little bit of flame going there.
0:21:50 > 0:21:54We want to serve it nice and rare if possible. I suppose nine to 11 minutes.
0:21:54 > 0:21:57I'm just going to bung that in the oven for...
0:21:57 > 0:21:59- It's still alight. - That's still alight?
0:21:59 > 0:22:03- Yeah.- I was just going to ask if I could have those asparagus.
0:22:03 > 0:22:08I'm going to put it into the boiling salted water and we're going to leave it for about 30 seconds.
0:22:08 > 0:22:10We wanted nice and al dente.
0:22:10 > 0:22:15So, I've just got some grated cheddar and I'm putting that into the potato.
0:22:15 > 0:22:17- That's never local!- Chuck it...
0:22:17 > 0:22:21Oh! You're right! We've got some grain mustard to go in that today.
0:22:21 > 0:22:26- That's a lot of mustard! - It's going to have some good bite. Stir the mustard into the potato.
0:22:26 > 0:22:29You can see we're not going to have to do too much
0:22:29 > 0:22:32mashing up here. We're getting some good colour.
0:22:32 > 0:22:35I'm now going to put this rosemary in the bottom of the pan.
0:22:35 > 0:22:38Oh, it's like a Tuscan bonfire!
0:22:38 > 0:22:42Let me just have a few more herbs, please, chaps. We've got some flat leaf parsley.
0:22:42 > 0:22:44- Some! It's a tree!- Yeah.
0:22:44 > 0:22:47If you ever think you've got enough, just double it.
0:22:47 > 0:22:51- That's an Essex motto!- Yeah.- If you ever think you've got enough...
0:22:51 > 0:22:53- Double it.- Double it. Geezer!- Come on, son!
0:22:53 > 0:22:56Wow!
0:22:56 > 0:22:59What we do to test it is we just put a little knife in,
0:22:59 > 0:23:04not a lot of blood coming out of that. You put it onto the most sensitive part of your body,
0:23:04 > 0:23:08the bottom of the lip, and if it's hot on the lip you know it's cooked, right?
0:23:08 > 0:23:15- Chef, have you forgot to put the basil puree in? - Argh!- No, we didn't tell him.
0:23:15 > 0:23:18Into my jus, into my demi-glace, put a load of butter into that
0:23:18 > 0:23:21and I'm going to put some basil puree into the potatoes.
0:23:21 > 0:23:24That should have gone into the lobster mousse.
0:23:24 > 0:23:27- That's probably rested for about five, six, seven minutes?- Yeah.
0:23:27 > 0:23:32We'll put those over there. I'm just putting a bit of that in the middle of the plate.
0:23:34 > 0:23:40- Now, the moment of truth. - Oh, yes! Oh, yeah.
0:23:40 > 0:23:43- Can you see the lobster in there? - Yeah, yeah.
0:23:44 > 0:23:48That's so nicely seasoned, as well.
0:23:50 > 0:23:53Mark, can you give us the title of your dish?
0:23:53 > 0:24:00Colchester loin of lamb with a lobster mousse on a basil and cheese mashed potato.
0:24:00 > 0:24:03- That looks lovely, doesn't it?- Yeah.
0:24:05 > 0:24:09The potato is so bursting with flavour.
0:24:09 > 0:24:11The lamb's cooked just perfectly.
0:24:11 > 0:24:14All of those flavours just go together really well.
0:24:14 > 0:24:17I have to say, I was kind of thinking, umm, seafood, lamb?
0:24:17 > 0:24:19Oh, really, really good.
0:24:19 > 0:24:23- The lobster's still there. It hasn't been destroyed.- No, not at all. - It adds to it.
0:24:23 > 0:24:25But this mashed potato!
0:24:25 > 0:24:28It's got so much going on, but it tastes fabulous.
0:24:28 > 0:24:33Yeah. It absolutely compliments all of the flavours on the dish. It's really clever food, this.
0:24:33 > 0:24:36There's nothing pretentious about it.
0:24:36 > 0:24:39It's all very well what we think, but the real judges are the locals,
0:24:39 > 0:24:42who will decide who's dish is best in a blind tasting coming up.
0:24:42 > 0:24:47Mark's dish was packed with local ingredients, so to beat him we need something really Essex.
0:24:47 > 0:24:50Turkeys have been bred in the county for generations.
0:24:50 > 0:24:55Hundreds of years ago they were reared here and then walked to London to be sold at market.
0:24:55 > 0:25:00Paul Kelly has been breeding these birds since he was six years old and in 2007 was named
0:25:00 > 0:25:04Turkeyman Of The Year. There's nothing he doesn't know about these birds.
0:25:04 > 0:25:06Hello, all right? How are you?
0:25:06 > 0:25:08- You look great.- Hey, hey! - Hey, hey, hey!
0:25:08 > 0:25:11- Hey, Paul!- How are you, Dave? Hello, Si. - All right, Paul? How are you?
0:25:11 > 0:25:13- Come and see the turkeys.- Great.
0:25:13 > 0:25:17You're gonna love them. These are the bronze turkey, the black feather type?
0:25:17 > 0:25:22On the end of the feather there's a bronze sheen, that's why it's called the bronze turkey.
0:25:22 > 0:25:25- Some of them have got blue heads. - They're all males.- Right.
0:25:25 > 0:25:27They go purple if they want to show off,
0:25:27 > 0:25:32and also if they want to lose heat they get all the blood to the head, because turkeys don't sweat.
0:25:32 > 0:25:35No fowl sweats. He's a grown male now.
0:25:35 > 0:25:37- He weighs about...- Oh, man! - Eight or nine kilos.
0:25:37 > 0:25:39- He's beautiful.- Aren't they?
0:25:39 > 0:25:43Look at these little black feather stubs, that's the only reason the bronze turkey disappeared.
0:25:43 > 0:25:49Back in the mid '50s, late '50s, the modern retailers wanted nice pearly white skin for the plastic bag
0:25:49 > 0:25:53and they were seen to been unsightly in the skin, which of course they are.
0:25:53 > 0:25:57So, in the space of four years the bronze turkey went out of fashion,
0:25:57 > 0:26:01the white turkey came along and all the genetic work is being done on the white turkey now.
0:26:01 > 0:26:06- Good grief.- The crazy thing with this is the white turkey has got the same amount of feather stubs.
0:26:06 > 0:26:09- Yes.- But because it's a white pigment you don't see them.
0:26:09 > 0:26:12Boys, who wants to volunteer?
0:26:13 > 0:26:15That's good!
0:26:18 > 0:26:22So, guys, what these are, these are what we called show plucked turkeys.
0:26:22 > 0:26:26This is how turkeys used to be plucked and they'd go to the London markets
0:26:26 > 0:26:30and if you can remember they'd actually hang them like this in butcher's shops.
0:26:30 > 0:26:33We talked about black feather stubs. You can see them in the skin.
0:26:33 > 0:26:38- That's the reason the bronze turkey disappeared. You can see the fat on there.- Oh, look at that.
0:26:38 > 0:26:41- Yes.- If you get meat and it's got a good cover of fat on it,
0:26:41 > 0:26:43that means it's mature and flavour comes with maturity.
0:26:43 > 0:26:45With turkeys like yours that have been hung,
0:26:45 > 0:26:50because of the fat content you don't have all that nonsense with streaky bacon and butter on there.
0:26:50 > 0:26:52You just cook them and eat them.
0:26:52 > 0:26:58We recommend cooking it breast down to begin with because all the fat deposits are in the back there,
0:26:58 > 0:27:01and then just turn it over for the last hour of cooking to brown the breast.
0:27:01 > 0:27:04Enough talk, it's time to get tasting these turkeys.
0:27:04 > 0:27:08- What have we got, Paul? - What we've got here, guys, is we've got turkey sausage.
0:27:08 > 0:27:12- That's fabulous.- That's really, really good.- This is just turkey.
0:27:12 > 0:27:16In France it's coq au vin, here we call it turkey and plonk.
0:27:16 > 0:27:18- Turkey au plonk!- Innit?
0:27:20 > 0:27:25- These are turkey...turkey testicles in a sweet chilli sauce. - He's only joking.
0:27:25 > 0:27:29- They're not really.- It's minced turkey with Thai flavours.
0:27:29 > 0:27:32- I'm not!- What? - They honestly are turkey testicles.
0:27:32 > 0:27:36All I can say, viewers, is turkey nuts rule.
0:27:36 > 0:27:39Paul's shown us just how versatile turkey can be,
0:27:39 > 0:27:44so we're going to do a ballantine of breast meat stuffed with veal and chicken livers
0:27:44 > 0:27:45served on saffron mash.
0:27:45 > 0:27:47But to complete this dish,
0:27:47 > 0:27:51we should capitalise on Essex's strong fruit-growing heritage
0:27:51 > 0:27:54and there's a place that makes brilliant use of it.
0:27:54 > 0:27:57The Wilkin family have been growing and preserving fruit
0:27:57 > 0:28:01on the 1,000 acre Tiptree Farm for almost 150 years.
0:28:01 > 0:28:04They have over 100 different recipes for jams and jellies.
0:28:04 > 0:28:09Surely this will be the place to find the final local flavour to give Mark a run for his money.
0:28:11 > 0:28:13Mulberry bush, dude!
0:28:13 > 0:28:16It's bad luck, you've got to go around it.
0:28:16 > 0:28:18# Here we go round the mulberry bush
0:28:18 > 0:28:20# Mulberry bush, mulberry bush
0:28:20 > 0:28:24# Here we go round the mulberry bush on a cold and frosty morning!
0:28:24 > 0:28:26# This is the way we wash our face, wash... #
0:28:26 > 0:28:28Walter. Dave.
0:28:28 > 0:28:29Hello, Dave. Welcome to Tiptree.
0:28:29 > 0:28:34- That's Si. He's going round and round the mulberry bush.- Oh, dear!
0:28:34 > 0:28:37- Simon, come and meet Walter. - Hello, Walter. Sorry about that.
0:28:37 > 0:28:41- It's bad luck. See a mulberry bush, you've got to around it.- It's good.
0:28:41 > 0:28:44You have factory, fruit trees. There's not many food miles there!
0:28:44 > 0:28:47- It's very close!- Do you use those mulberries in your jam?
0:28:47 > 0:28:49That's our sole supply of mulberry.
0:28:49 > 0:28:53- Really?- Yeah. Those trees have been there about 150 years.
0:28:53 > 0:28:57- Cor, they've earned their keep! - Yes, they don't owe us anything, no!
0:28:57 > 0:29:00- Do you grow other fruits?- All the fruits that grow well in Essex.
0:29:00 > 0:29:02Strawberries, raspberries, loganberries.
0:29:02 > 0:29:05We've got Victoria plums, damsons.
0:29:05 > 0:29:11And then on top of that we've got the old English fruits that are quite rare nowadays, medlars,
0:29:11 > 0:29:13quince and the mulberry behind us.
0:29:13 > 0:29:16So, you've got very traditional fruits and orchards.
0:29:16 > 0:29:20Is your jam and preserve making done in the traditional way?
0:29:20 > 0:29:23It is. We're cooking in open pans, on copper.
0:29:23 > 0:29:28You get a better jammy flavour when you cook on copper than on stainless steel.
0:29:28 > 0:29:32- So, we've kept all the traditional methods.- Can we have a look? - Of course.
0:29:32 > 0:29:35Tiptree Jam sell 25 million jars a year in over 60 countries
0:29:35 > 0:29:39and bountiful Essex supplies them with almost all the fruit they need.
0:29:39 > 0:29:42Cor, it's very Willy Wonka!
0:29:42 > 0:29:45It is a bit. You can see the jars coming through here.
0:29:47 > 0:29:50These strawberries were in the field yesterday.
0:29:50 > 0:29:55And then they go through the washer on to the belt. We pick out anything that shouldn't be there.
0:29:55 > 0:29:58Will that end up being strawberry jam?
0:29:58 > 0:30:00It will, yes, by this afternoon.
0:30:00 > 0:30:03They're dancing with happiness, these strawberries!
0:30:03 > 0:30:05"Oh, I'm going to make a pot of jam!"
0:30:06 > 0:30:09They smell really is quite spectacular. It's lovely.
0:30:09 > 0:30:13- It smells wonderful. - How long have you been working here?
0:30:13 > 0:30:1539 years in November.
0:30:15 > 0:30:18- Oh, about 16.- 16?- Yeah.
0:30:18 > 0:30:22- Linda, how long have you been? - 20 something...
0:30:22 > 0:30:25- 20 odd years.- Yeah.- Go on, Linda! Hey, that's great, isn't it?
0:30:25 > 0:30:28- They're good employers then, obviously.- Yeah!
0:30:28 > 0:30:32I tell you what, after 50 years I bet you get a golden shred!
0:30:32 > 0:30:37To us, it's critically important to start with fruit rather than a concentrate.
0:30:37 > 0:30:41So many people now start with a concentrate and reconstitute it
0:30:41 > 0:30:44in a factory to make the jelly down to marmalade and it tastes awful.
0:30:44 > 0:30:49- Yes.- It's like the difference between freshly squeezed orange and the concentrated orange.
0:30:49 > 0:30:52Once this is cooked we take it to the press,
0:30:52 > 0:30:56which is like a big sort of muslin bag. We squeeze it gently to get the juice.
0:30:56 > 0:31:00You know, it's just like Granny's kitchen but on a bigger scale.
0:31:00 > 0:31:03- It is. - The fruit goes in, gets squeezed,
0:31:03 > 0:31:05juice comes out, makes a jam.
0:31:05 > 0:31:09Lush. It's that smell, as well. It's really comforting, isn't it?
0:31:09 > 0:31:10It's real fruit, isn't it?
0:31:10 > 0:31:15I think it's safe to say that Dave and I are desperate now for a taste of the final product.
0:31:15 > 0:31:18We'll see if we can find some we made earlier.
0:31:18 > 0:31:21Oh, good man, good man. I'll follow... We'll follow you.
0:31:21 > 0:31:25- Right, this bit's compulsory. - Yes!- Great!- Oh, right.
0:31:25 > 0:31:27You've got some interesting things.
0:31:27 > 0:31:29There's the medlars.
0:31:29 > 0:31:33- Oh, yes.- There's the mulberry.
0:31:33 > 0:31:34Tell me what a medlar is.
0:31:34 > 0:31:37It's related to the apple and we make a jelly out of it,
0:31:37 > 0:31:41so we put it through press like you saw, squeeze the juice from it and make a jelly.
0:31:42 > 0:31:45Not as sweet as say a cranberry or...
0:31:45 > 0:31:47What do you have this with?
0:31:47 > 0:31:51I have it with white meat, pork, chicken, turkey.
0:31:51 > 0:31:54- Crab apple jelly. That's one of my favourites.- Give me a taste.
0:31:54 > 0:31:59You can tell it's great fruit because it leaves a perfume on the back of your mouth.
0:31:59 > 0:32:02Oh, the crab apple, it starts off sweet
0:32:02 > 0:32:08and it goes to quite a sophisticated kind of sourness to it. It's lovely.
0:32:08 > 0:32:11- How about making a crab apple gravy? - Yeah. Just whip it through.
0:32:11 > 0:32:14Like you do with redcurrants with venison.
0:32:14 > 0:32:16- Yeah. - Crab apple jelly with a turkey.
0:32:16 > 0:32:17It's the one for us.
0:32:17 > 0:32:20Let's hope it gets you well on the way to winning.
0:32:20 > 0:32:23You're going to love this. Let's headline the dish.
0:32:23 > 0:32:27A ballantine of turkey stuffed with a veal and pistachio stuffing.
0:32:27 > 0:32:31- Yes, with a saffron cream and garlic potatoes.- Saffron cream?
0:32:31 > 0:32:33And a crab apple jelly gravy.
0:32:33 > 0:32:39And roasted fine green beans with thyme and rosemary.
0:32:39 > 0:32:43But will the local diners think our dish is good enough to beat Mark's in the blind tasting?
0:32:43 > 0:32:45First up, I'll put my spuds on.
0:32:45 > 0:32:47Just potatoes, water, boil.
0:32:47 > 0:32:49But ours are going to be saffron.
0:32:49 > 0:32:52Essex, Saffron Walden. Saffron, you see?
0:32:52 > 0:32:55We've just got the crown of the finest Essex turkey.
0:32:55 > 0:32:58- Turkey isn't just for Christmas.- No. - This is a game bird.
0:32:58 > 0:33:01The crown is the breasts that sit on top of the bird.
0:33:01 > 0:33:04A ballantine, basically, is a stuffed piece of meat.
0:33:04 > 0:33:07It can either be poached or it can be roasted.
0:33:07 > 0:33:09Clingfilm. Could I borrow your meat hammer?
0:33:11 > 0:33:16I'm going to make a blanket of Essex smoked bacon.
0:33:16 > 0:33:19While Dave's lining this up, I'm going to make a white sauce.
0:33:19 > 0:33:21- We've got unsalted butter... - Unsalted butter.
0:33:21 > 0:33:23- We've got some cornflour.- Yeah.
0:33:23 > 0:33:27We need a heaped teaspoon of that. We're just cooking the flour out a little bit.
0:33:27 > 0:33:29Yes, I understand, yeah.
0:33:29 > 0:33:32Now, this is about 150 mil of milk.
0:33:32 > 0:33:36- Look at that. - So, what we need to do now is make the veal and pistachio stuffing.
0:33:36 > 0:33:40Could you process me some veal mince and some chicken livers?
0:33:40 > 0:33:43Meanwhile, I shall chop up some sage leaves.
0:33:43 > 0:33:47So, we're going to get a slightly sort of gamy taste into the veal,
0:33:47 > 0:33:50- with the livers, is that the idea? - Yeah.
0:33:53 > 0:33:57Fabulous. So, to that we put three chopped up sage leaves.
0:33:57 > 0:34:00One finely chopped green pepper.
0:34:00 > 0:34:03- Two egg whites.- Two egg whites.
0:34:03 > 0:34:05So, what... You've got the egg whites...
0:34:05 > 0:34:07Kingy's going to whip them to firm peaks.
0:34:07 > 0:34:09You know you add your cheddar cheese?
0:34:09 > 0:34:13- This is our cheddar cheese.- It's not from Essex, it's pistachio nuts.
0:34:13 > 0:34:17- Look at the colour.- Soft peaks. - Soft peaks.
0:34:17 > 0:34:22- Half a teaspoon of nutmeg, ground nutmeg. Now, salt and pepper.- Salt?
0:34:24 > 0:34:28Holy moly! Hey, dude, I thought... Cut that out, will you?
0:34:28 > 0:34:32- That's for the mash. You should always use white pepper with mash.- Why?
0:34:32 > 0:34:34It tastes better. Have you got the roux, Si?
0:34:34 > 0:34:35Yes, it's there and all.
0:34:35 > 0:34:39- So, we put the thick roux in there. - One thick roux.
0:34:39 > 0:34:43Now, what we need to do now is to fold the egg whites into there.
0:34:43 > 0:34:45Now, Delia says when you are folding egg whites
0:34:45 > 0:34:49always use a metal palette knife, then you get it folded and not mixed.
0:34:49 > 0:34:51- Oh!- What Delia says goes.
0:34:51 > 0:34:56- You're absolutely right. - Now we have to stuff the turkey.
0:34:56 > 0:34:58- OK.- So, we put that over there.
0:34:58 > 0:35:00Good! Whoa!
0:35:00 > 0:35:03This is good. This is nice.
0:35:03 > 0:35:05This isn't cookery, this is a martial art.
0:35:05 > 0:35:07- I tell you what.- What, brother?
0:35:07 > 0:35:09How many are we feeding?
0:35:09 > 0:35:11Three. It's fine.
0:35:11 > 0:35:14Have you noticed, sometimes it grows bigger than you think?
0:35:14 > 0:35:16Right, now foil.
0:35:18 > 0:35:22I know what you're thinking at home. How is he going to get that clingfilm off?
0:35:22 > 0:35:26You know what I'm thinking? How am I going to get that clingfilm off?!
0:35:26 > 0:35:29Peel that off there. That's doing nicely.
0:35:29 > 0:35:31- It has grown!- Hasn't it, dude?
0:35:31 > 0:35:32I need two or three layers.
0:35:32 > 0:35:35Let's go tight with this second layer, Dave.
0:35:35 > 0:35:38I have to admit, I didn't think it would be that big.
0:35:38 > 0:35:44Now, all we need to do is to put that into a medium oven at about 150 degree Centigrade...
0:35:44 > 0:35:45- For six weeks.- Yeah!
0:35:45 > 0:35:47- No, for an hour and a half.- OK.
0:35:47 > 0:35:49Why have you wrapped it up three times?
0:35:49 > 0:35:53We want it to cook in that shape, but the bacon is going to look a little bit tired.
0:35:53 > 0:35:56- Right.- When we unwrap it it'll be congealed.
0:35:56 > 0:36:00Then we can blast it under the grill so it's golden. Oh, crikey!
0:36:00 > 0:36:03- It's got some weight in that. - I'm not surprised, dude!
0:36:06 > 0:36:08All that remains is to make the trimmings.
0:36:08 > 0:36:11I've got some cream in here, single cream.
0:36:11 > 0:36:14Some butter. We're doing some garlic butter.
0:36:14 > 0:36:19I'm just going to crush that just to release all of that lovely garlic flavour.
0:36:19 > 0:36:21- And could you put that... - Okey-cokey.
0:36:21 > 0:36:24Now, what we want to do is take a pinch of saffron...
0:36:24 > 0:36:28I'm going to bruise it just so it releases the flavour.
0:36:28 > 0:36:29You can smell that!
0:36:29 > 0:36:33We're just going to infuse this cream with the saffron.
0:36:33 > 0:36:38- This is the most expensive ingredient in the world. - Yeah.- It's more expensive than gold.
0:36:38 > 0:36:42- I'm just drying the potatoes out there.- Yes.- Drier potatoes means fluffier mash.
0:36:43 > 0:36:46- You've very slowly melted the butter...- Yes.
0:36:46 > 0:36:49..with the garlic, so you're trying to infuse the garlic.
0:36:49 > 0:36:53- Yeah, absolutely right. - Now, we'll have another infusion with green beans.
0:36:53 > 0:36:56- We're going to roast them in an infused lemon oil.- Are you?
0:36:56 > 0:37:00- Yeah. So, first off, lemon zest. Mr King, sir?- Yes, mate?
0:37:00 > 0:37:03Would you mind sizzling that zest with olive oil?
0:37:03 > 0:37:05This is sounding quite nice now.
0:37:05 > 0:37:07I'm worried about the presentation.
0:37:09 > 0:37:12- There you are.- I'll put some herbs. Let them sizzle.
0:37:12 > 0:37:14That looks very good, chaps.
0:37:14 > 0:37:16There's the beans. Have you got that oil?
0:37:16 > 0:37:18Fire that onto the beans.
0:37:18 > 0:37:21Nicely coloured with that wonderful fragrance.
0:37:21 > 0:37:23Spread them out.
0:37:24 > 0:37:26Now, they need some salt.
0:37:26 > 0:37:30I've never seen a bean cooked like this. Seriously, I haven't.
0:37:30 > 0:37:33- It's a beautiful idea. - I got that idea out of a magazine.
0:37:33 > 0:37:37It said once you do your beans like that, you never do them any other way.
0:37:37 > 0:37:40- Right, we'll put them in the... - Quite a hot oven.- Yes.
0:37:40 > 0:37:44About 180 for about 15. Oh, come on Kingy, bring out the beast!
0:37:44 > 0:37:47- It hasn't shrunk!- It's grown!
0:37:47 > 0:37:49Dude, it's a zeppelin!
0:37:49 > 0:37:52- How do you know it's cooked? - We want 70 degrees in the middle,
0:37:52 > 0:37:54and I think that will do us nice.
0:37:54 > 0:37:56# The temperature's rising... #
0:37:56 > 0:37:58I can feel it, dude, it's there.
0:37:58 > 0:38:00# We're having a party! #
0:38:00 > 0:38:02- Come on, up you go.- 65...
0:38:02 > 0:38:04- Up you go.- 70. Stop!- 80.
0:38:04 > 0:38:07It's going to be dry. Yeah.
0:38:07 > 0:38:09Could you light the grill for us, Mark?
0:38:09 > 0:38:10This may look a little bit anaemic.
0:38:10 > 0:38:14Now, these juices, when mixed with the crab apple jelly,
0:38:14 > 0:38:17are going to make a crab apple jelly gravy.
0:38:17 > 0:38:18It smells delicious.
0:38:18 > 0:38:20Look at that!
0:38:20 > 0:38:22Clear gorgeous loveliness!
0:38:22 > 0:38:25- Shall we just leave that to rest? - That's exactly...
0:38:25 > 0:38:28You do the gravy, I'll do the potatoes. Clear the decks.
0:38:28 > 0:38:31Si, all I'm going to do is pass those potatoes through a ricer.
0:38:31 > 0:38:33You see here? The saffron floats to the top,
0:38:33 > 0:38:37so if you didn't want it in, you just skin the lot off.
0:38:37 > 0:38:39- Then you've just got the cream. - Sure.
0:38:39 > 0:38:42Look at this baby! Crab apple jelly.
0:38:42 > 0:38:45I'm just adding the jelly a little at a time
0:38:45 > 0:38:48because once it's in, you can't take it out, can you?
0:38:48 > 0:38:51For the mash I'm just putting in a monstrously large knob of butter.
0:38:51 > 0:38:54I'm adding the saffron cream.
0:38:54 > 0:38:57Garlic butter, I don't want the big lumps of garlic in there.
0:38:57 > 0:39:00Then just the seasoning. That's the mash.
0:39:00 > 0:39:03Warm it through in a pan. Look at the colour. White pepper,
0:39:03 > 0:39:07- which we always use with mash. Look at that!- That looks good.
0:39:11 > 0:39:12I'm disappointed.
0:39:12 > 0:39:16Yeah, I wasn't expecting it to be as nice as that! That's very good.
0:39:16 > 0:39:18Look at the beans, Mark.
0:39:18 > 0:39:22Oh, thanks for that. All we need to do now is to crisp up the turkey,
0:39:22 > 0:39:28and load the piping bag up with potatoes. Let that settle.
0:39:28 > 0:39:30That's it, ready for carving.
0:39:31 > 0:39:33That was delicate.
0:39:33 > 0:39:37- That's a good...- Oh, yes.
0:39:39 > 0:39:42Yeah. Like that.
0:39:42 > 0:39:44I think a bit of chervil.
0:39:45 > 0:39:46That'll do it.
0:39:46 > 0:39:48That's it.
0:39:48 > 0:39:50- And there we have it. - Well done, guys.
0:39:50 > 0:39:52Essex on a plate.
0:39:52 > 0:39:55We've got a ballantine of turkey, stuffed with veal and pistachio.
0:39:55 > 0:39:59Served on a cream of saffron mash with garlic butter.
0:39:59 > 0:40:02And we've got the crab apple jelly gravy.
0:40:02 > 0:40:06Yes. With some roasted fine beans with lemon and thyme oil. Wonderful.
0:40:06 > 0:40:09And plenty for sandwiches for everybody.
0:40:09 > 0:40:11Well, yes. Half of Essex, actually.
0:40:12 > 0:40:14Let's start with the saffron mash because...
0:40:14 > 0:40:17You don't think it perhaps looks a bit vivid?
0:40:17 > 0:40:20The saffron mash is absolutely perfect. It really is.
0:40:20 > 0:40:24Now, the beans, I thought this was a nice idea. Equally, I love the sauce.
0:40:24 > 0:40:26The three flavours are fantastic.
0:40:26 > 0:40:29I was a little bit concerned about the turkey.
0:40:29 > 0:40:30Not as concerned as we were!
0:40:30 > 0:40:32Because it was a big piece of meat.
0:40:32 > 0:40:34We've never cooked a torpedo before.
0:40:34 > 0:40:36The combination is fantastic.
0:40:36 > 0:40:40I love the bacon going round the outside. That has kept the turkey succulent and juicy.
0:40:40 > 0:40:43I would be prepared to give you eight out of ten for that.
0:40:43 > 0:40:46It's crunch time. The diners here will taste both dishes,
0:40:46 > 0:40:49but without any idea of who cooked which.
0:40:49 > 0:40:52First up is Mark's lamb stuffed with the lobster mousse,
0:40:52 > 0:40:55served with the cheese, mustard and basil mash.
0:40:55 > 0:40:58- Shall I cut them all? - It looked professional.
0:40:58 > 0:41:01I'm not too sure about the mousse that went with it.
0:41:01 > 0:41:04The lamb spoke for itself, and I thought that was great.
0:41:04 > 0:41:09I've not tried to seafood and lamb together before, but I'm a convert.
0:41:09 > 0:41:11I thought it had a very, very delicate flavour,
0:41:11 > 0:41:15but I'm not certain whether or not it was an ideal combination.
0:41:15 > 0:41:18The mousse, I felt the flavours got a bit lost in.
0:41:18 > 0:41:22There was a lot of things in there and I don't think, for me,
0:41:22 > 0:41:24all the flavours came out.
0:41:24 > 0:41:28The mash, a very interesting combination of herbs and mustard
0:41:28 > 0:41:32and I'm certainly going to try one... Pinch that one and try it at home.
0:41:32 > 0:41:35It's an excellent representation of the county.
0:41:35 > 0:41:38Traditionally reared meat, we've got the best of seafood,
0:41:38 > 0:41:42we've got the best of locally grown seasonal vegetables.
0:41:42 > 0:41:44To me, that is Essex on a plate.
0:41:44 > 0:41:48This lot seem to really know their food. How will our dish go down?
0:41:48 > 0:41:50Time to find out.
0:41:50 > 0:41:53I thought the turkey was really bland.
0:41:53 > 0:41:57And I think it was made to feel a bit more bland
0:41:57 > 0:41:59because the bacon was quite strong.
0:41:59 > 0:42:02I think the presentation was rather slapdash
0:42:02 > 0:42:04and amateur and almost childish.
0:42:04 > 0:42:10The crab apple in the jus was nice.
0:42:10 > 0:42:14I liked the beans, the way they had been roasted with the garlic and herbs.
0:42:14 > 0:42:15That came across very well.
0:42:15 > 0:42:18The saffron and the lemon worked really well together.
0:42:18 > 0:42:22Unfortunately, they overpowered almost everything else.
0:42:22 > 0:42:25The mash reminded me of a few Ford Escorts I've seen
0:42:25 > 0:42:29driving around Basildon before now, so that reminded me of Essex!
0:42:29 > 0:42:31APPLAUSE
0:42:35 > 0:42:39Well, thank you very much for having us in Essex. We've had a blast.
0:42:39 > 0:42:43- I've dressed up!- Yes, it's the first time he's put the tie on for many a year!
0:42:43 > 0:42:47- We've had the right good craic. - Yeah, especially with this man.- Yes.
0:42:47 > 0:42:50Now, down to the nitty gritty of it, really.
0:42:50 > 0:42:56Could I have a show of hands please for the lamb dish?
0:42:56 > 0:43:01That's one, two, three, four, five, six, seven, eight, nine.
0:43:01 > 0:43:04OK, good. Well, that's nine for the lamb dish.
0:43:04 > 0:43:07And a show of hands for the turkey dish?
0:43:07 > 0:43:09Great, smashing. That's grand.
0:43:09 > 0:43:13I can announce that the lamb dish was Mark's.
0:43:16 > 0:43:19It's been a pleasure to have you guys here. The Hairy Bikers!
0:43:20 > 0:43:23Well, that was a bit of a landslide,
0:43:23 > 0:43:26but you can't really argue with a result like that.
0:43:26 > 0:43:28Mark's a brilliant chef.
0:43:28 > 0:43:31Despite our thrashing, it's been a great trip round Essex
0:43:31 > 0:43:35- and we've enjoyed the food, especially the cockles. - And the oysters!
0:43:46 > 0:43:48Subtitles by Red Bee Media Ltd
0:43:48 > 0:43:49E-mail subtitling@bbc.co.uk