0:00:01 > 0:00:02We're the Hairy Bikers!
0:00:02 > 0:00:05We're on the road to find regional recipes to rip up your appetite.
0:00:05 > 0:00:10We're riding county to county to discover, cook and enjoy the best of British.
0:00:10 > 0:00:11- Come on!- Wahey!
0:00:25 > 0:00:29Today, we're in search of the real tastes of Norfolk.
0:00:49 > 0:00:55- The Norfolk Broads! - There's only one broad I want to see in Norfolk and that's Delia Smith.
0:00:55 > 0:00:59Look, she's not the only famous resident in Norfolk. Lord Nelson.
0:00:59 > 0:01:03- Lord Nelson! Delia Smith. Two eyes. - The Queen at Sandringham.
0:01:03 > 0:01:07There's only one queen at Norfolk, that's Delia Smith.
0:01:07 > 0:01:11Delia was a revolutionary who brought good food to the masses.
0:01:11 > 0:01:15Who was it who taught the nation how to boil an egg? Delia Smith.
0:01:15 > 0:01:19Look, Norfolk is a water-based county.
0:01:19 > 0:01:24You've got the Broads and the bountiful coastline, which produces some of the finest seafood.
0:01:24 > 0:01:28We've got crabs, lobsters, cockles. You name it, it's there, dude.
0:01:28 > 0:01:31- The best in the country.- So it's not going to be all turkey and mustard?
0:01:31 > 0:01:34No, it's not. Get on the bike.
0:01:39 > 0:01:42'On our quest to define the true flavours of Norfolk,
0:01:42 > 0:01:44'we live on the edge and cook a local recipe
0:01:44 > 0:01:47'that we would never dare try at home.'
0:01:47 > 0:01:51We learn why the locals think Cromer crabs are the best in the country.
0:01:51 > 0:01:55We meet an eggs-pert in his field!
0:01:55 > 0:01:58'And representing Norfolk in a cook-off later is Galton Blackiston.
0:01:58 > 0:02:02'Will we be able to beat him in a blind tasting judged by local diners?'
0:02:06 > 0:02:11'You can't come to the north Norfolk coast without visiting the local institution. Cookie's crab shop.
0:02:11 > 0:02:14'This place has been selling seafood for three generations.'
0:02:14 > 0:02:17Look at that Norfolk man, you've got to love it.
0:02:17 > 0:02:20- Let's nick a strawberry. - You're caught on camera!
0:02:22 > 0:02:26- Hello there.- Wow, look at this, all this smoked fish.
0:02:26 > 0:02:29In Norfolk, is there a tradition of smoking fish as well?
0:02:29 > 0:02:33- Most definitely, yes.- What's a buckling?- That's a herring too.
0:02:33 > 0:02:37- It's roasted and then smoked so you can eat it as it is. - Look at that, that's perfection.
0:02:37 > 0:02:41- Great with the garlic, I'm surprised actually.- Yes, wonderful, isn't it?
0:02:41 > 0:02:45It sounds daft to say, but what, to you, is Norfolk on a plate?
0:02:45 > 0:02:47- Crab. Samphire.- Samphire?
0:02:47 > 0:02:52- Samphire goes with everything. It's God's salt.- Is that you gathering the samphire?- That's me.
0:02:52 > 0:02:58- Is that local to Norfolk then?- Oh, yes, it's plentiful on the marshes. You have to know where to go, though.
0:02:58 > 0:03:00Could we have a quick look at where it might be grown on?
0:03:00 > 0:03:04I'll show you one place, but not the best place.
0:03:06 > 0:03:10'Samphire is a wild plant which grows in muddy marshland.'
0:03:10 > 0:03:14'It's got a unique salty taste that works brilliantly with seafood.'
0:03:14 > 0:03:18'Only real locals like Pete know the best spots to find it.'
0:03:22 > 0:03:25It's vast, isn't it? It's such a lovely area.
0:03:25 > 0:03:31It is vast. Pete said, "We're just going to go over there," and it kind of looked pretty close.
0:03:31 > 0:03:3620 minutes later, we arrive at the centre of samphire.
0:03:36 > 0:03:38Wow. It's like little cactuses.
0:03:38 > 0:03:40It's lovely, samphire, isn't it?
0:03:40 > 0:03:41- You can do a lot with it.- You can.
0:03:41 > 0:03:46You can pickle it, blanche it, eat it raw in salad.
0:03:46 > 0:03:49People used to call it sea asparagus, didn't they?
0:03:49 > 0:03:51- That's right, yes. - Is samphire seasonal, Pete?
0:03:51 > 0:03:54Yes, the middle of June to the middle of September.
0:03:54 > 0:03:58Says something about your coastline, because it only grows in good clean waters.
0:03:58 > 0:04:01It's great what you when you know what to pick.
0:04:01 > 0:04:05It's lovely. But it's a bit dangerous sometimes. You've got to study the tide a bit.
0:04:05 > 0:04:07Get in your dykes and out sometimes.
0:04:07 > 0:04:11You've got to study your tides and not eat toadstools and the like!
0:04:11 > 0:04:13Look at that, we've got crabs as well.
0:04:13 > 0:04:16We've got it all, dude.
0:04:16 > 0:04:19- It truly is a bounteous county. - It is!
0:04:26 > 0:04:31Next up on our food tour of Norfolk is Wells-next-the-Sea.
0:04:31 > 0:04:33Right, let the searching commence.
0:04:33 > 0:04:37What to you is good traditional Norfolk fare?
0:04:37 > 0:04:40You can get some really nice local mackerel and sea bass.
0:04:40 > 0:04:43I'd say shellfish on the seafront is beautiful.
0:04:43 > 0:04:47- It comes straight off the boat. - Have you any traditional recipes? - Pick some samphire.
0:04:47 > 0:04:49What are you fishing for?
0:04:49 > 0:04:54- Crabs.- If you don't mind me saying, I don't think there's much of a feed on that one!
0:04:56 > 0:04:59- A bit of Colman's mustard. That's pretty nice.- Of course.
0:04:59 > 0:05:01What to you is good traditional Norfolk fare?
0:05:01 > 0:05:03Proper beef stew and dumplings.
0:05:03 > 0:05:06- Norfolk dumplings? - Norfolk dumplings, definitely.
0:05:06 > 0:05:08What's in a Norfolk dumpling?
0:05:08 > 0:05:11If I told you that, everyone would know.
0:05:11 > 0:05:15If he won't tell us, we'll have to find someone who will.
0:05:15 > 0:05:19- I don't use suet.- You don't? - No, no.
0:05:19 > 0:05:23- I use flour and water.- Right.
0:05:23 > 0:05:25Cook them for about 20 minutes
0:05:25 > 0:05:28until they blow up big.
0:05:28 > 0:05:30- Hello, how are you? - I'm very good, hi.
0:05:30 > 0:05:32Hey, what a fabulous place.
0:05:32 > 0:05:35You've got lots of Norfolk things here.
0:05:35 > 0:05:37What to you is Norfolk on a plate?
0:05:37 > 0:05:40Today, I think it's Binham blue, which is a local blue cheese.
0:05:40 > 0:05:46This is made by Mrs Temple. She's a local farmer's-wife-cum-scientist and this is one of her first cheeses.
0:05:46 > 0:05:50It's won several awards. If you'd like to have a little taste.
0:05:50 > 0:05:53- That's nice, isn't it? - That's a good cheese.
0:05:53 > 0:05:55It's not crumbly like a Stilton.
0:05:55 > 0:05:57- Mmm.- Get the blue, get the cream.
0:05:57 > 0:05:59Have you got any other secrets?
0:05:59 > 0:06:02We've got some local sea lavender honey. He has all his hives
0:06:02 > 0:06:07out here on the marshes. They start here and go all the way to Blakeney.
0:06:07 > 0:06:09He just harvests all the hives there.
0:06:09 > 0:06:11It doesn't taste anything like lavender.
0:06:11 > 0:06:14You get that rich sea mineraliness in it.
0:06:14 > 0:06:18- You do, don't you?- There's nothing light and floraly about that.
0:06:18 > 0:06:20There's a salt to it as well.
0:06:20 > 0:06:23- That's mad. - It's got a savoury finish.
0:06:23 > 0:06:26- I've heard of salt marsh lamb, but never salt marsh honey.- No!
0:06:28 > 0:06:32'There's certainly no shortage of great produce in Norfolk,
0:06:32 > 0:06:35'but we still need to nail a traditional county recipe.'
0:06:35 > 0:06:39- Hello.- Hello, I'm Si. Nice to meet you, sir.
0:06:39 > 0:06:44- This looks great.- Doesn't it? - Arthur, are there any old traditional dishes?
0:06:44 > 0:06:48Norfolk dumplings, that would go with mince or something like that.
0:06:48 > 0:06:53- What is a Norfolk dumpling? - Can I get you my father? He'd be the man to tell you.
0:06:53 > 0:06:57We're going through layers of generation to find out what the actual dumpling is.
0:06:57 > 0:07:02- It's like Lara Croft of the dumpling world.- The dumpling-nator. Hello, sir.- Nice to meet you.
0:07:02 > 0:07:05- Nice to meet you.- Hello, I'm Dave.
0:07:06 > 0:07:10Sir, we need to know, what's a Norfolk dumpling?
0:07:10 > 0:07:14A Norfolk dumpling is just plain water and flour.
0:07:14 > 0:07:16- It's self-raising flour.- Right.
0:07:16 > 0:07:20You had to eat them as soon as they came out because they went flat.
0:07:20 > 0:07:23- They used to put them on top of the potatoes.- Right.
0:07:23 > 0:07:26I think this gentleman knows his dumplings.
0:07:26 > 0:07:29- I think he does. He is a Jedi of the dumpling world.- Yes.
0:07:31 > 0:07:35'We won't forget about the fabulous Norfolk seafood when it comes to the cook-off,
0:07:35 > 0:07:40'but for a really authentic taste of the county, it just has to be Norfolk dumplings.'
0:07:40 > 0:07:44The locals insist we have got to make them without suet.
0:07:44 > 0:07:48We'll serve them in the traditional style with mince and potatoes.
0:07:48 > 0:07:52To get cooking, we are off to the market town of Diss.
0:07:54 > 0:07:57# Oh, Delia, you're breaking my heart
0:07:57 > 0:08:01# You're expanding my cooking confidence daily... #
0:08:01 > 0:08:03It's such a thrill to be in Diss.
0:08:05 > 0:08:07- We have scoured Norfolk.- We have.
0:08:07 > 0:08:12And we have come up with what we reckon is a good traditional dish.
0:08:12 > 0:08:14And that's the Norfolk dumpling.
0:08:14 > 0:08:16Yes!
0:08:16 > 0:08:20For us, I think it's fair to say the jury is out.
0:08:20 > 0:08:23- Absolutely.- We're northerners, we love big dumplings.
0:08:23 > 0:08:25But we love suet dumplings.
0:08:25 > 0:08:29Now, the Norfolk dumpling, it's just flour, water, salt and pepper.
0:08:29 > 0:08:32- It's wrong.- But we are doing a favourite, I think, of everybody.
0:08:32 > 0:08:36It's mince. People love mince.
0:08:36 > 0:08:40- They do.- It's brilliant. Anyway, we'd better try these dumplings.
0:08:40 > 0:08:44For the Norfolk dumpling, you add flour to a bowl.
0:08:44 > 0:08:45Add to that... salt.
0:08:45 > 0:08:50I think these dumplings have to be well-seasoned, or else it is going to be dough.
0:08:50 > 0:08:55I have put a lot of pepper in, because I think this is going to be nice if they are a bit savoury.
0:08:55 > 0:08:57It's odd without suet.
0:08:57 > 0:08:59I've got no fat to rub in.
0:09:01 > 0:09:03We put the water into the flour.
0:09:03 > 0:09:09The only thing is, it's self-raising flour, so I'm hoping that is what will give the dumplings a lift.
0:09:09 > 0:09:13These are going to be fantastic. There's loads of pepper in!
0:09:13 > 0:09:16- Dave.- Yes?- Are you going to chop your parsley now?
0:09:16 > 0:09:18Oh, Carruthers! I forgot.
0:09:18 > 0:09:21- I'll do that.- Go on then.
0:09:21 > 0:09:25Now, a top tip when you're making Norfolk dumplings is put the parsley in
0:09:25 > 0:09:29with the flour first, before you start making the dough.
0:09:29 > 0:09:32I never was one for an easy life.
0:09:39 > 0:09:43I'm quietly confident, ladies and gentlemen.
0:09:43 > 0:09:46I'll go with a kind of golf ball sized dumplings,
0:09:46 > 0:09:49because I don't know how much they'll swell up in the pan.
0:09:49 > 0:09:52If I do these and they're all big, we all can't have some!
0:09:52 > 0:09:55CHEERING
0:09:55 > 0:10:00- Look at the size of those! - Do you think they're too big? - No, they're fine.
0:10:00 > 0:10:04- All right.- I think me pan is too small, that's what I think!
0:10:04 > 0:10:05No, they'll be fine.
0:10:08 > 0:10:14What I've done is, I'm sauteing off these lovely onions in readiness for the mince.
0:10:14 > 0:10:16Now, look, I'm coming to a top tip.
0:10:16 > 0:10:21Look. Chop the organic beef stock cubes up, nice and fine and crumbly.
0:10:21 > 0:10:24Do about two and a half of those.
0:10:26 > 0:10:29Then put them in your pan like that. Sprinkle them.
0:10:29 > 0:10:35Then just cook them out a little bit. And it changes the flavour of that stock cube. It's really odd.
0:10:35 > 0:10:39- But it happens. It does work.- Oh! - Doesn't that smell lovely?
0:10:39 > 0:10:43And then, it gets all the onions coated in the stock cube, you see.
0:10:43 > 0:10:46So, all I'm going to do now is add the mince.
0:10:46 > 0:10:48You know it makes sense.
0:10:48 > 0:10:55You put your potatoes in a pan of boiling water without splashing the cameraman.
0:10:56 > 0:11:02- We just get those back to the boil. - Now, what I'm going to add to this, is some Worcester sauce.
0:11:02 > 0:11:08I'm gonna put a few drops in. And then there's about a litre of water.
0:11:08 > 0:11:12This water will miraculously turn into gravy, you know!
0:11:12 > 0:11:17With the addition of the stuff that seasons and thickens, but we can't mention the name.
0:11:17 > 0:11:23Potatoes that are all in the boil. It's time for the Norfolk dumplings to take a bath.
0:11:23 > 0:11:27Just throw them into your potatoes and watch them bubble.
0:11:27 > 0:11:29They're nice when they're fluffy.
0:11:29 > 0:11:31Right.
0:11:31 > 0:11:36Now, simply simmer for 20 minutes, by which time, the potatoes will be done,
0:11:36 > 0:11:40and so will the dumplings and you'll have a hearty but simple supper.
0:11:40 > 0:11:42Now, back to the mince. You've got to simmer this
0:11:42 > 0:11:46for three hours, so these dumplings may be a bit previous.
0:11:46 > 0:11:51You don't really have to wait three hours, because here's the mince that we did earlier!
0:11:51 > 0:11:57You get lovely, thick gravy with the mince, that's what happens after three hours of cooking.
0:11:57 > 0:12:02What we do with this is, we've got our final garnishing flourish, some lovely baby carrots.
0:12:02 > 0:12:05They've just been washed. Just topping them, and we'll boil them.
0:12:05 > 0:12:10Hello. As the Town Mayor of Diss, I'd like to present you with a Diss apron.
0:12:10 > 0:12:12- Are you the the Mayor of Diss? - I am.
0:12:12 > 0:12:16- Well, thank you very much. Thank you very much.- You're welcome. You can put your nice apron on.
0:12:16 > 0:12:20Can we have a cheer for Diss? CHEERING
0:12:20 > 0:12:23Such a time to distract you. Have you seen the dumplings?
0:12:23 > 0:12:28- They're growing some, aren't they? - Now that's what you call a rising dumpling.- Put the carrots on.
0:12:28 > 0:12:31I've left the green tops on.
0:12:31 > 0:12:33Like they do in the posh restaurants.
0:12:38 > 0:12:41Let's have a look. Nice. Look. It's risen. It's bouncy.
0:12:41 > 0:12:44- Beautifully cooked. Ow! - I'll drain the carrots.
0:12:44 > 0:12:46- A big knob of butter. - Thanks very much.
0:12:49 > 0:12:51- Let's serve dinner.- Dumplings.
0:12:51 > 0:12:55Now, mince. We want it with a glaze of gravy.
0:12:55 > 0:12:57See what I mean?
0:12:57 > 0:12:58The carrots.
0:13:06 > 0:13:09These are so good, I think I could eat three.
0:13:09 > 0:13:11Oh, look at that!
0:13:11 > 0:13:14Just on the potatoes for that country chic.
0:13:14 > 0:13:18Voila! The Norfolk dumpling!
0:13:21 > 0:13:25I never thought we'd see the day when we'd serve up dumplings without any suet.
0:13:25 > 0:13:28- How will it go down? - Would you like to try a Norfolk dumpling and mince?
0:13:28 > 0:13:30- Very nice.- They're delicious.
0:13:30 > 0:13:34They're different to ones with suet, aren't they?
0:13:34 > 0:13:36- And healthier without the suet. - Absolutely.
0:13:36 > 0:13:38I put me fork in and couldn't get it out!
0:13:40 > 0:13:44- Your Worship?- Interesting. Were they lighter when they first came out?
0:13:44 > 0:13:48- No.- Really nice. - Yeah?- Yeah, I'd have them again.
0:13:48 > 0:13:50Thank you.
0:13:50 > 0:13:53Do that, look, you missed a bit, look at that!
0:13:53 > 0:13:58- Have you had the Norfolk dumplings before?- I haven't. No.- You've lived in Norfolk all your life?- Yes.
0:13:58 > 0:14:00What do you think?
0:14:00 > 0:14:05- Yes!- Very nice, actually. I'd never had a Norfolk dumpling before.- What's this?
0:14:05 > 0:14:07- That's a Norfolk dumpling.- I know.
0:14:07 > 0:14:10It just looked a bit hard. Oh!
0:14:12 > 0:14:17Well, a mixed response there, but the kids certainly seemed to enjoy getting stuck into them.
0:14:17 > 0:14:20Next, an even bigger challenge is around the corner.
0:14:20 > 0:14:24'We're taking on one of the county's top chefs in their restaurant,
0:14:24 > 0:14:28'using local ingredients to see who can best define the taste of the region.'
0:14:28 > 0:14:32It will be up to local diners in a blind tasting to decide whose dish
0:14:32 > 0:14:35best represents the true flavours of Norfolk.
0:14:35 > 0:14:37Our opponent today is...
0:14:37 > 0:14:40Galton Blackiston, the chef and owner of Morston Hall
0:14:40 > 0:14:42on the north Norfolk coast.
0:14:42 > 0:14:46He was born and bred in Norfolk and has been named East Anglian Chef of the Year.
0:14:46 > 0:14:50He's had a Michelin Star for over 10 years.
0:14:50 > 0:14:53There's a saying, us Norfolk boys always come back to roost,
0:14:53 > 0:14:55so I'm back in the county where I belong.
0:14:55 > 0:14:59I'd say the geography of the county is massively important.
0:14:59 > 0:15:02We haven't got a motorway in Norfolk, so people have to find the produce.
0:15:02 > 0:15:07Obviously, we've got a vast expanse of coastline, so there's never a problem with fish.
0:15:07 > 0:15:09It's a massive farming community here.
0:15:09 > 0:15:12Since coming back to Norfolk, most of my mates are farmers.
0:15:12 > 0:15:19Everything that comes out of the kitchen is fantastically fresh, fantastically local and seasonal.
0:15:19 > 0:15:22I only use fish caught out of the North Sea, wherever possible.
0:15:22 > 0:15:28In the summer months, I've got sea trout, sea bass, crab, lobster, cockles, everything that I'd want.
0:15:28 > 0:15:33We get fantastic vegetables, fruit, best strawberries in the country, but I would say that!
0:15:33 > 0:15:37What I do is all about the ingredients. The cooking is the easy part.
0:15:37 > 0:15:41Years and years ago, maybe I would mess about a bit more, but now,
0:15:41 > 0:15:46if I've got fantastic main ingredients, it's going to be served very simply, but really well.
0:15:46 > 0:15:49To take on the bikers today, my taste of Norfolk
0:15:49 > 0:15:51is Morston pan-fried sea trout
0:15:51 > 0:15:56with Stiffkey cockles and our own locally grown vegetables.
0:16:03 > 0:16:07- HE RINGS THE DOORBELL - Galton!
0:16:07 > 0:16:09- Gentlemen!- Hello there.
0:16:09 > 0:16:12- Pleased to meet you. - Lovely to see you. What a day!
0:16:12 > 0:16:14What we need is a nice cup of tea to cool us down.
0:16:14 > 0:16:16- My mother used to say that. - Come into my office.
0:16:16 > 0:16:19Good man. We'll follow you.
0:16:19 > 0:16:21- Galton, could you headline your dish?- Yeah.
0:16:21 > 0:16:27I'm going to do Morston sea trout, pan-fried, with Stiffkey cockles,
0:16:27 > 0:16:31some locally grown vegetables and just a simple butter sauce.
0:16:31 > 0:16:34- And that's going to be... - Beautiful.- All right.
0:16:34 > 0:16:41These are things that are very local, they're blue in colour, that's why they're called Stewkey Blues.
0:16:41 > 0:16:42I actually got these myself.
0:16:42 > 0:16:47- Did you?- I love doing that. I love going cockling.- They're big! - They're decent sized ones.
0:16:47 > 0:16:52You've washed them through so they don't go green. What have you got in the water?
0:16:52 > 0:16:55I put a bit of flour into the water so it makes it spit out
0:16:55 > 0:16:59any muck and grit and stuff - well, that's the theory behind it.
0:16:59 > 0:17:03And then you leave them in there for almost overnight, next day, drain them.
0:17:03 > 0:17:06Now, this is the way I cook cockles.
0:17:06 > 0:17:11White wine. Into a hot pan. Immediately, throw in...
0:17:11 > 0:17:14- Your old cockle, innit! - Your shallot and your garlic.
0:17:14 > 0:17:20Pop in... You don't need to put any more liquid in than that.
0:17:20 > 0:17:23And the lid on the top.
0:17:23 > 0:17:27The thing is, in the professional kitchen, none of the pans have lids.
0:17:27 > 0:17:32Or if you have a frying pan, you put a lid on, you just put another frying pan on the top.
0:17:32 > 0:17:37- I thought that was just Norfolk, but maybe it does go round. - No, everywhere.- That's beautiful.
0:17:37 > 0:17:41- That's what I want to show you gents. - Oh, that's a star turn!
0:17:41 > 0:17:44That's a local sea trout. Only here for eight weeks.
0:17:44 > 0:17:46And then you don't use them any more.
0:17:46 > 0:17:51These don't take long either. They're already beginning to open.
0:17:51 > 0:17:55There's so much meat on that fish. Have you got your own fishing boat?
0:17:55 > 0:17:59I have a crab boat. There's nothing better to relax than just messing about on a boat.
0:17:59 > 0:18:05If you know what you're up to. And that's half the trouble with me. I get caught in the mud.
0:18:05 > 0:18:10Everybody knows, they say, here comes Galton, he's ploughing his way through.
0:18:10 > 0:18:14- Beautiful.- Now, what we don't want to do is to nail these too much.
0:18:14 > 0:18:16They'd be a pan of squash balls.
0:18:16 > 0:18:21When they're cool enough to handle, just take as many as you can.
0:18:21 > 0:18:25- Pop them in a dish.- Unbelievable.
0:18:25 > 0:18:30The sort of thing that I'd sit outside and just eat like that.
0:18:30 > 0:18:33- Absolutely. - I'm going to skin this sea trout.
0:18:33 > 0:18:37Very simple. Quite interesting to see, this fish was quite bruised,
0:18:37 > 0:18:40but it doesn't matter, it won't alter the taste of the fish.
0:18:40 > 0:18:45It's a wild fish. And it's been on an epic journey, that fish,
0:18:45 > 0:18:47so it should be bruised, it's the signs of its life.
0:18:47 > 0:18:50That sea trout is gonna take some beating.
0:18:50 > 0:18:54It's going to be rolled up tightly, so it'll look very neat on the plate.
0:18:54 > 0:18:58But I'm essentially serving it with seasonal vegetables and cockles.
0:18:58 > 0:19:02Now, I'd sort of refrigerate that for a minimum of an hour, just so it firms up.
0:19:02 > 0:19:07- Could you pop that in that fridge? It's a bit limp at the moment. - It is a bit limp, isn't it?
0:19:07 > 0:19:10I'm just going to wash my hands.
0:19:11 > 0:19:16- Chef?- Yes?- Do you want the one that looks remarkably like the one I've just put in back out here again?
0:19:16 > 0:19:20- Yes, please, sir.- Thank you very much, chef.- That will be the "here's one he's done earlier."
0:19:20 > 0:19:23Now, it's just a matter of doing the vegetables.
0:19:23 > 0:19:27In a frying pan, just a little knob of butter, perfect.
0:19:27 > 0:19:31Straight away, we're going to saute off some new potatoes.
0:19:31 > 0:19:33You don't mind it going like a bernoisette?
0:19:33 > 0:19:35No, I don't mind that too much.
0:19:37 > 0:19:41These are local new potatoes, and then, seasoning.
0:19:41 > 0:19:43I season lightly, because I'm bearing in mind
0:19:43 > 0:19:47that I've got the cockles and samphire is going with it as well.
0:19:47 > 0:19:50You can always add more salt. But you can't take it out.
0:19:50 > 0:19:53Exactly, that's what I tell them all the time.
0:19:53 > 0:19:58Whilst they're being sauted off, I'm going to bring a couple of pans of boiling water.
0:19:58 > 0:20:01I have a local guy who grows carrots for me now.
0:20:01 > 0:20:04These are local, English carrots.
0:20:04 > 0:20:08They're of a decent size, but they aren't huge, and they taste of a carrot.
0:20:08 > 0:20:11What I'd like in here, a bit of a butter sauce.
0:20:11 > 0:20:13Cooking liquor from those cockles.
0:20:13 > 0:20:16Where does the name Galton come from?
0:20:16 > 0:20:21My ancestor was a guy called Sir Francis Galton, who found that everybody
0:20:21 > 0:20:26had individual fingerprints, and so I get lumbered with the name Galton. It's been a disaster.
0:20:26 > 0:20:30So, what do you have in here? What's in here?
0:20:30 > 0:20:36We've some shallots, lemon juice, white wine vinegar and white wine, and then you whisk in butter.
0:20:36 > 0:20:42- Is that a beurre blanc?- A beurre blanc or a butter sauce. That's ready, so that can stay around.
0:20:42 > 0:20:45- Now, we're almost ready to get our asparagus in.- He's quick, isn't he?
0:20:45 > 0:20:49- Isn't he?- This is another jewel from our region.
0:20:49 > 0:20:52- Norfolk asparagus is great. - How long for the asparagus?
0:20:52 > 0:20:55Five minutes. That's quite thick asparagus.
0:20:55 > 0:20:59So, once you've had your sea trout and you've put it in the fridge,
0:20:59 > 0:21:03you can still cut it in the clingfilm.
0:21:03 > 0:21:08- It's going to look a little bit like a hockey puck.- Oh, monsieur!
0:21:08 > 0:21:12For me, probably the easiest way to cook it, because it's all a similar thickness.
0:21:12 > 0:21:15And you also get quite a lot out of it.
0:21:15 > 0:21:18I think these vegetables are nearly there.
0:21:18 > 0:21:20That's what I mean by tasting when it's hot.
0:21:21 > 0:21:23That's cooked.
0:21:23 > 0:21:26- So, John?- Yes.
0:21:26 > 0:21:29- Just strain those, please. - Thank you.
0:21:29 > 0:21:31The last thing, to cook the sea trout.
0:21:31 > 0:21:33Olive oil in first, and a little knob of butter.
0:21:33 > 0:21:35I'll cook these with the clingfilm on.
0:21:35 > 0:21:41The clingfilm doesn't actually melt into anything like that, so it's perfectly safe to cook with.
0:21:41 > 0:21:43And it just helps keep that shape.
0:21:43 > 0:21:46- Sea salt. - Lovely, all perfectly the same size.
0:21:46 > 0:21:48It appeals to you that, doesn't that?
0:21:48 > 0:21:50It does. Yes, I like uniformity.
0:21:50 > 0:21:52It's really clean.
0:21:52 > 0:21:54Of course it is. It's lush.
0:21:54 > 0:21:58Turn it over like so...
0:21:58 > 0:22:02Then I'm going to turn the pan off, leave these to finish off cooking,
0:22:02 > 0:22:05a little bit of butter goes in with the asparagus.
0:22:05 > 0:22:09- Of course.- Of course.- Gives it a nice little sheen.- Absolutely.
0:22:09 > 0:22:11Same with the carrots. Not a lot.
0:22:11 > 0:22:13A little bit of butter.
0:22:13 > 0:22:15Strain my sauce.
0:22:15 > 0:22:17That sauce has held really well.
0:22:17 > 0:22:21- It does.- It's been standing for a while.- I shall just put that back on a gentle heat.
0:22:21 > 0:22:24All my vegetables are nice and hot.
0:22:24 > 0:22:27Add a few cockles...to the sauce.
0:22:27 > 0:22:31What I'm gonna do with these potatoes is just have a little samphire.
0:22:31 > 0:22:34In its raw state.
0:22:37 > 0:22:39Toss it through. You'll get a bit of crunch in with that.
0:22:39 > 0:22:42Good colour, isn't it? We're just about ready to serve.
0:22:51 > 0:22:54All you do is take that off.
0:22:54 > 0:22:57Leave it to sit.
0:22:57 > 0:23:01- That looks exquisite.- A few chives in there, that's optional.
0:23:01 > 0:23:03Put on the sauce.
0:23:06 > 0:23:08You've done that a few times, haven't you?
0:23:08 > 0:23:11I'd normally do it 10 times quicker than this.
0:23:11 > 0:23:16It does excite me. This is very simple, but it's good.
0:23:16 > 0:23:18I'm happy to have that as a main course.
0:23:18 > 0:23:20Or any course.
0:23:20 > 0:23:21So there we've it.
0:23:21 > 0:23:25Gentlemen, that's my pan-fried Morston sea trout
0:23:25 > 0:23:30with Stiffkey cockles, seasonal local vegetables, butter sauce.
0:23:30 > 0:23:32That's good food.
0:23:32 > 0:23:34Could you not have just done egg and chips?
0:23:34 > 0:23:37I'd love to have done egg and chips for you, guys.
0:23:40 > 0:23:42Right. Taste that sea-trout.
0:23:42 > 0:23:44Can't wait. It looks wonderful, doesn't it?
0:23:44 > 0:23:47That fish couldn't be better.
0:23:47 > 0:23:50The acidity of the buerre blanc is just superb.
0:23:50 > 0:23:51The vegetables are cooked to perfection.
0:23:51 > 0:23:54The cockles are like a seasoning for the sea-trout.
0:23:54 > 0:23:59- It's just so fresh.- Fresh, light.
0:23:59 > 0:24:01Absolutely perfectly executed.
0:24:01 > 0:24:03- We're off again, aren't we?- Yeah.
0:24:03 > 0:24:06- We've got another challenge on. - We've got to find out what's out there.
0:24:06 > 0:24:10It's all very well what we think, but the real judges are the locals
0:24:10 > 0:24:13who will decide whose dish is best in a blind tasting coming up.
0:24:15 > 0:24:18Galton is a real class act and his knowledge and use of local
0:24:18 > 0:24:24produce is second to none, so we really need to uncover some gems if we're going to stand a chance.
0:24:24 > 0:24:30Everyone around here raves about the quality of the Cromer crabs, so we've got to get our hands on some.
0:24:30 > 0:24:33This is Cromer. It's got a pier.
0:24:33 > 0:24:36It has. We need a man in a boat.
0:24:36 > 0:24:39To the sea! Come on!
0:24:39 > 0:24:42Wait for us! Sorry we're late.
0:24:42 > 0:24:44What time do you call this?
0:24:44 > 0:24:48- It's crab time. Hello, Dave. - How do you do, nice to meet you.
0:24:48 > 0:24:51- Hello, I'm Si. How are you? - How do you do, Si?
0:24:56 > 0:24:59- I think he's done that before, don't you?- Yes, Si.
0:24:59 > 0:25:03Oh, our insatiable quest for the crab!
0:25:03 > 0:25:06- What's that smell? Is that you?- Oh!
0:25:06 > 0:25:09- It's the bait!- It's bait. Lovely.
0:25:11 > 0:25:16'John Davies has been fishing these waters for over 30 years.'
0:25:16 > 0:25:18- Lobsters.- Yeah, several smaller ones again.- Is this OK?
0:25:18 > 0:25:20No, not legal size.
0:25:20 > 0:25:24- Goes back in the ocean.- Oh! - That's what you came after.
0:25:24 > 0:25:25A nice, female crab.
0:25:25 > 0:25:29It's got to be 115 mm, and that clearly is.
0:25:29 > 0:25:33It's a small crab, but for the size of the meat density, it's very, very high.
0:25:33 > 0:25:37So, John, what's the flavour of the Cromer crab that no other crab has?
0:25:37 > 0:25:39- It's famous for being a very, very sweet meat.- Yes.
0:25:39 > 0:25:42There's just something a little bit different about our crab.
0:25:42 > 0:25:46I bet some of these crabs have been round a few times before.
0:25:46 > 0:25:48They say, "oh, no, not again".
0:25:48 > 0:25:49And it's, oh, yes.
0:25:49 > 0:25:53What makes the marine environment here great for crabs?
0:25:53 > 0:25:57I think the main thing is that it's a shallow, flint and chalky sea bed.
0:25:57 > 0:26:00A bit like a chalk stream trout really.
0:26:00 > 0:26:03- How long has your family been doing this, John?- About eight generations.
0:26:03 > 0:26:06Do you like crab or are you fed up with it to eat?
0:26:06 > 0:26:10No, I like crab. My grandfather he'd eat crab nearly every day.
0:26:10 > 0:26:16I have it maybe, once a week, once a fortnight, fresh bread and butter, salad, green mayonnaise, or whatever.
0:26:16 > 0:26:17Keep it simple, basically. Yes.
0:26:17 > 0:26:21When you've got a good product, why do you want to mess about with it?
0:26:21 > 0:26:26Yes, exactly. How many crabs do you reckon we got out of those pots, about 20 pots?
0:26:26 > 0:26:2820 pots, 80 to 90 crabs in there.
0:26:28 > 0:26:32Look at the size of that one. That's got our name on it!
0:26:32 > 0:26:35Look at him!
0:26:35 > 0:26:36He's magnificent, isn't he?
0:26:36 > 0:26:38Three big ugly brutes together.
0:26:38 > 0:26:41Look at that. Just show us how to hold a crab properly.
0:26:41 > 0:26:46A big crab-like this, not only would he bite you, he'll give you a nasty crush in there.
0:26:46 > 0:26:51- Yes.- If you've got him on his back, there's no way he's going to hurt you.
0:26:52 > 0:26:54Yes, that's there. Lovely little female crab.
0:26:54 > 0:27:00- That's what Cromer is famous for. - Si, I reckon against Galton, we can't do better than this.
0:27:00 > 0:27:03- No.- Let's buy a dozen of those off you, John.- By all means.
0:27:03 > 0:27:09- So I reckon we take a dozen, six will do for the diners, that leaves six for us.- Cheers.
0:27:13 > 0:27:18We'll use our shellfish bounty to make warm potted crab, and delicious crab cakes,
0:27:18 > 0:27:20served with some of that samphire we saw earlier.
0:27:20 > 0:27:24And I tell you what would complete the dish, a poached egg and some mayonnaise.
0:27:24 > 0:27:27Let's hunt for the best eggs in the county.
0:27:27 > 0:27:33In Great Snoring, there's a family farm that has been producing free-range eggs from chickens,
0:27:33 > 0:27:37ducks, quails and geese for 20 years.
0:27:37 > 0:27:40Although his 30,000 birds produce eggs for supermarkets,
0:27:40 > 0:27:46farmer, David Perrault, proves that you can work on a commercial scale without battery farming. Excuse me!
0:27:46 > 0:27:49- Good morning. How can I help you? - Have you got any eggs?!
0:27:49 > 0:27:51- We've got one or two. - Free-range eggs?
0:27:51 > 0:27:53- All free-range.- Look at them.
0:27:53 > 0:27:55Straight out of the field.
0:27:55 > 0:27:59They're still warm. What makes the goose eggs so special?
0:27:59 > 0:28:01It's the white, which is different from a chicken white.
0:28:01 > 0:28:05Also, they've more yolk, so they've more flavour than a chicken egg, in proportion.
0:28:05 > 0:28:07So, goose eggs, good for cakes.
0:28:07 > 0:28:10Not quite as good as a duck egg. They really make lovely batter.
0:28:10 > 0:28:13What's the equivalent of chicken eggs to a goose egg?
0:28:13 > 0:28:16I suppose, about three to four medium eggs.
0:28:16 > 0:28:18So, good value for money.
0:28:18 > 0:28:21I still think it's too big. Have you got anything smaller?
0:28:23 > 0:28:26Quails, they're comical looking birds, aren't they?
0:28:26 > 0:28:30That's what we'll use, quail's eggs, they're rich, they look great on the plate.
0:28:30 > 0:28:35I agree, they're beautiful. I'm very partial. I've often sat down and had a 12 egg omelette with quail's eggs.
0:28:35 > 0:28:37Again, it's like a goose egg, it's got more yolk than white.
0:28:37 > 0:28:41The shells are intriguing. One lady thought I painted thousands of them every night.
0:28:41 > 0:28:44This is all nature's work, not mine.
0:28:44 > 0:28:46Everyone is individual to each individual animal.
0:28:46 > 0:28:49They nest on the ground, so they need to camouflage the egg.
0:28:49 > 0:28:53We could just use three. On a plate, it would look great.
0:28:53 > 0:28:58Ever since you suggested eggs, I have this idea of dipping crab cakes and stuff in there,
0:28:58 > 0:28:59and it's too small.
0:28:59 > 0:29:04Oh, look, David, have you got anything in the middle for Mr Pedantic over there?
0:29:09 > 0:29:13- Dave, dude, duck eggs! - Yes, you're right!
0:29:13 > 0:29:15There's nothing better than nicely poached duck egg.
0:29:15 > 0:29:18I hope this is what you want. Something in between?
0:29:18 > 0:29:20We've got it, dude.
0:29:20 > 0:29:22They are magnificent, David.
0:29:22 > 0:29:24Every animal is what it eats.
0:29:24 > 0:29:26Although, some of our diet is, in pellets and everything else,
0:29:26 > 0:29:30an important bit of their diet is grass, it's the same with geese.
0:29:30 > 0:29:32The goodness comes out in the egg. You see it in the colour of the yolk and everything else.
0:29:32 > 0:29:37- Eggs need be eaten fresh.- It depends on what you want to do with the egg.
0:29:37 > 0:29:40If you want to poach them, fry them, a lovely fresh egg,
0:29:40 > 0:29:43if you want a hardboiled one, it wants to sit in the fridge for a fortnight so you can peel it easily.
0:29:43 > 0:29:45- That's a top tip.- It is.
0:29:45 > 0:29:47I think we need to visit your shop.
0:29:47 > 0:29:49How many are you after?
0:29:49 > 0:29:51- A dozen.- A dozen.
0:29:51 > 0:29:53There you go, nice and white.
0:29:53 > 0:29:57- That's beautiful.- It's people like you that are farming commercially
0:29:57 > 0:30:02but responsibly, and that means we can have the quantity of good food at a reasonable price.
0:30:02 > 0:30:05- Being commercial doesn't mean you don't care about what you do. - Absolutely.
0:30:06 > 0:30:09- Well, this is a perfect 'eggxit'. - Certainly is!
0:30:09 > 0:30:11You put them in your panniers.
0:30:11 > 0:30:15- Thanks very much, David. - See you, have a nice day.- Thanks!
0:30:17 > 0:30:20We can honestly say, we've gathered our own ingredients.
0:30:20 > 0:30:24- We gathered the samphire out of a muddy gully. These were laid this morning.- Right.
0:30:24 > 0:30:28- And the crabs, we did go out on a crab boat and got 'em.- Fantastic.
0:30:28 > 0:30:29Our dish tonight is...
0:30:29 > 0:30:35- A warm, potted Cromer crab. - With a caper and samphire sauce.
0:30:35 > 0:30:37With a softly poached duck egg on toast.
0:30:37 > 0:30:41And Cromer crab cakes and lemon mayonnaise.
0:30:41 > 0:30:44Oh, gentleman, that sounds absolutely brilliant.
0:30:44 > 0:30:46Well, I hope so.
0:30:46 > 0:30:48- We have a lot to do. - You've got a lot to do.
0:30:48 > 0:30:54But, will the local diners think our dishes good enough to beat Galton in the blind tasting?
0:30:54 > 0:30:58These are the classic Cromers. These have been cooked for about 20 minutes.
0:30:58 > 0:31:03- First of, for the potted crab, we'll serve it warm and we'll do a spiced butter.- Right.
0:31:03 > 0:31:07So, I'm going to heat this up until it goes frothy and strain it off.
0:31:07 > 0:31:10See this little gap here, you just put your thumb in there,
0:31:10 > 0:31:13and you just pull the crab out.
0:31:13 > 0:31:15OK? Then, this little bit,
0:31:15 > 0:31:21which is where its mouth is in effect, you push it like that...
0:31:21 > 0:31:24then what should come out is that.
0:31:24 > 0:31:26That, you can strip the meat of it but
0:31:26 > 0:31:28this comes off.
0:31:28 > 0:31:33What you do, so you can get at the meat, is you just crack it
0:31:33 > 0:31:35and that will just crack of there like that.
0:31:35 > 0:31:38All of this meat is good meat.
0:31:38 > 0:31:41So put a little spoon in there and you can just bring all of that meat.
0:31:41 > 0:31:44Don't forget, the dark meat comes from the inside of the shell,
0:31:44 > 0:31:49the white meat comes from the legs and all of that. That's it, literally.
0:31:49 > 0:31:51We'll move on to the claws.
0:31:51 > 0:31:56Just pull them off, dead easy, get a hold of the claw,
0:31:56 > 0:31:58hold the top part of the leg,
0:31:58 > 0:31:59and crack.
0:31:59 > 0:32:04If you got a big spoon use a big spoon, we've got a trusty old axe.
0:32:04 > 0:32:05I feel at home with an axe.
0:32:05 > 0:32:08All you do, nice and gentle...
0:32:08 > 0:32:12Now once it cracks, you should get it out in a oner.
0:32:12 > 0:32:14Look at that. Lovely.
0:32:14 > 0:32:20There is a tough cartilage that you just need to pull the meat away from because you don't want that.
0:32:20 > 0:32:22I've brought the butter to a sizzle,
0:32:22 > 0:32:26we want the spices in here, I've got some shallots,
0:32:26 > 0:32:29the zest of half a lemon,
0:32:29 > 0:32:33and some mace. Mace is like the outside of nutmeg.
0:32:33 > 0:32:36It's quite traditional with potted shrimps, isn't it? It's lush.
0:32:36 > 0:32:39A pinch of cayenne pepper
0:32:39 > 0:32:41and some nutmeg. A good pinch.
0:32:41 > 0:32:47I want to leave this to infuse on a very gentle heat for about 10 minutes.
0:32:47 > 0:32:51All I'm doing here is just making sure that this is absolutely smooth
0:32:51 > 0:32:54because people pay quite a lot of money to come and dine here.
0:32:54 > 0:32:56LAUGHTER
0:32:56 > 0:33:02I'll pass that through, the smell is just absolutely wonderful.
0:33:02 > 0:33:05- Brown crabmeat.- This is starting to worry me now.- Look at that.
0:33:05 > 0:33:08- That's beautiful, isn't it? - That is very good.
0:33:08 > 0:33:12We've got these little moulds for potting. Line them with Clingfilm.
0:33:12 > 0:33:14We'll just strain that off.
0:33:14 > 0:33:16We don't want lumpy bits.
0:33:16 > 0:33:19All we do is pour that spiced butter on to the crab.
0:33:24 > 0:33:26We taste it, make sure it's OK.
0:33:30 > 0:33:32A bit of salt?
0:33:32 > 0:33:36You two keep tasting, let me try some. Please, sir.
0:33:36 > 0:33:38Thank you.
0:33:40 > 0:33:42Lovely.
0:33:42 > 0:33:44Now we start packing the pots.
0:33:46 > 0:33:48Two spoonfuls in each.
0:33:50 > 0:33:56Right, so onto this, we are going to strata the brown meat.
0:33:56 > 0:34:00So you haven't added anything at all to the brown meat?
0:34:00 > 0:34:03- Nothing at all because the crab speaks for itself.- Yeah.
0:34:07 > 0:34:10Cover those with Clingfilm so the steam doesn't get in there.
0:34:10 > 0:34:13We'll put that aside for a moment.
0:34:13 > 0:34:16We'll start building the crab cakes.
0:34:16 > 0:34:19For this we're going to mix the white and the brown meat.
0:34:19 > 0:34:20Chopped parsley.
0:34:22 > 0:34:25Splash of Worcester sauce. I think that's enough, do you?
0:34:25 > 0:34:27Can you do us a duck's egg yolk in there, Kingy?
0:34:27 > 0:34:29No worries, dude.
0:34:29 > 0:34:34About a tablespoon of creme fraiche, some salt and pepper.
0:34:37 > 0:34:38These are fantastic.
0:34:40 > 0:34:43Some lemon zest, a squeeze of lemon juice.
0:34:43 > 0:34:47Mix that together - and see how sloppy or how thick it is.
0:34:47 > 0:34:50Then we thicken it up with breadcrumbs.
0:34:50 > 0:34:54While Dave's doing that, I am going to get on with the lemon mayonnaise.
0:34:54 > 0:34:57Three duck eggs... We only want the duck egg yolks you see.
0:35:03 > 0:35:08- I'll get those going.- Now this is for the assembly for the crab cakes.
0:35:08 > 0:35:14I've got one tray with a beaten egg, one tray with breadcrumbs and one tray with flour.
0:35:14 > 0:35:18What I'm going to add is a little touch of Norfolk's finest mustard.
0:35:18 > 0:35:21Just whisk that in, great product.
0:35:21 > 0:35:23- Shall I put some in the fish cakes as well.- Yeah yeah, why not?
0:35:23 > 0:35:25Not much.
0:35:25 > 0:35:29- Mustard and crab are great. - Absolutely.
0:35:29 > 0:35:30Add some lemon juice to that.
0:35:32 > 0:35:38These have to be quite small, we're not back in the chip shop doing fishcakes, am I now? no.
0:35:38 > 0:35:41Into the flour,
0:35:41 > 0:35:43into the egg,
0:35:43 > 0:35:44into the breadcrumbs.
0:35:49 > 0:35:51Look at that little beauty.
0:35:51 > 0:35:53Marvellous.
0:35:53 > 0:35:57I'm going to pop those in the fridge now for about 20 minutes to firm up.
0:35:57 > 0:35:59Thanks, Galton.
0:35:59 > 0:36:03- That's bobber, innit? - Job's a good 'un.
0:36:04 > 0:36:07Heavenly. Thanks, Chef.
0:36:07 > 0:36:08Put them in there.
0:36:08 > 0:36:14Now we put those into a low, medium oven, 150 degrees centigrade,
0:36:14 > 0:36:16- for about 15 minutes.- Yes.
0:36:16 > 0:36:21Water, bring to the boil with a splash of white wine vinegar, that is all you'll need.
0:36:21 > 0:36:25Have you heard this one about putting the egg in the water to heat it up.
0:36:25 > 0:36:28I heard about this a few weeks ago and I can see how it can make sense.
0:36:28 > 0:36:31- Have you done it before like this? - No.- Brilliant!
0:36:31 > 0:36:38What I could do while I'm waiting for the water to boil is go through this samphire.
0:36:38 > 0:36:39All this you can eat.
0:36:39 > 0:36:42The bottom bit there, it's just a tiny bit woody...
0:36:42 > 0:36:45We went out with Cookie from his crab shop.
0:36:45 > 0:36:47..and you just pick it like that.
0:36:47 > 0:36:49- It's all lovely and fresh. - Did you put the egg in?
0:36:49 > 0:36:5220 seconds. Yes. I'll count. Ready?
0:36:52 > 0:36:54Go.
0:36:57 > 0:36:59Right, they've had 20 seconds in the water.
0:36:59 > 0:37:03Now, you break the egg first into a bowl.
0:37:03 > 0:37:06- That is slightly jelly.- It has. - It's jelly.
0:37:06 > 0:37:11Just float the egg in there...look at that.
0:37:11 > 0:37:14- You've gone and pulled that off. - It's done it, hasn't it?
0:37:14 > 0:37:16And...repeat.
0:37:16 > 0:37:18- Do you think we'll get away with more than one in the pan?- No.
0:37:18 > 0:37:20- Yeah.- He's trying to nobble them. - No I'm not.
0:37:20 > 0:37:24I'm full of admiration for you two so I wouldn't try and nobble you.
0:37:24 > 0:37:26Fresh eggs make good poachers.
0:37:26 > 0:37:29- Right, dude.- It's coming out.
0:37:29 > 0:37:35Right, to stop it cooking further, just plunge it into ice-cold water.
0:37:35 > 0:37:37Perfect eggs - set aside. The final push.
0:37:37 > 0:37:38The final push, dude.
0:37:38 > 0:37:41- I'll get the potted crab out. - I'll get the sauce on.
0:37:41 > 0:37:42Just leave those to cool now.
0:37:42 > 0:37:47I'll put my toast on now. I want this toast precisely one centimetre thick.
0:37:47 > 0:37:53- Dave, I'm just going to chop down some of these capers cos they are a bit big.- Yeah.
0:37:53 > 0:37:57I need about 60mls of white wine into this pan.
0:37:57 > 0:37:59We need to turn that up because I need to reduce it.
0:37:59 > 0:38:01I'm going to put this samphire in.
0:38:01 > 0:38:04Just need to blanch it for three minutes and then we'll drain it.
0:38:04 > 0:38:06Look at those babies.
0:38:06 > 0:38:10Where's Myers gone? Get him out of the... Myers!
0:38:10 > 0:38:13Kingy, you should see the inside of this man's fridge.
0:38:13 > 0:38:15You could live for a month.
0:38:15 > 0:38:17No but you've got to whistle every time...
0:38:17 > 0:38:19Get him to whistle or he'll eat stuff.
0:38:19 > 0:38:22Fabulous. The crab cakes have firmed up a treat.
0:38:22 > 0:38:28I've just reduced that 60 ml of white wine and I'm just going to put the butter into it now.
0:38:28 > 0:38:33And just give it a good whisk. I'm just going too whisk this in...
0:38:33 > 0:38:36They'll be all right.
0:38:36 > 0:38:40Now these must seal on the bottom.
0:38:40 > 0:38:44If we try and turn them before they're done they'll fall to bits.
0:38:44 > 0:38:48Now, to this I'm going to add some parsley, some capers.
0:38:48 > 0:38:51Another whisk just to infuse...
0:38:54 > 0:38:56David, will I turn over your...
0:38:56 > 0:38:58- Yes, please. - They've gone quick, haven't they?
0:38:58 > 0:39:00There perfect, aren't they?
0:39:00 > 0:39:03It's been blessed by the hand of the master. Right, dude.
0:39:03 > 0:39:05That's the sauce.
0:39:05 > 0:39:07Toast on, mate.
0:39:07 > 0:39:09That needs to go in your bag.
0:39:09 > 0:39:12- All right, chief. - That's that sauce ready.
0:39:12 > 0:39:16- Toast's good.- Perfect.
0:39:16 > 0:39:19What's those crab cakes like?
0:39:19 > 0:39:20HE CHEERS
0:39:20 > 0:39:22I'm so happy with that. Come on, son.
0:39:22 > 0:39:25- Look at that.- Great.
0:39:25 > 0:39:28I'm going to refresh the poached eggs. How many?
0:39:28 > 0:39:29Three each.
0:39:37 > 0:39:38That's it.
0:39:42 > 0:39:45Too much...so the window box has collapsed.
0:39:45 > 0:39:48- Sea salt flakes on the egg?- Yes. - Lemon wedge?
0:39:48 > 0:39:50- No!- All right. Just a thought...
0:39:52 > 0:39:54I like it, it's very good, guys.
0:39:54 > 0:39:56There you have it, our tribute to Norfolk.
0:39:56 > 0:39:59Hewn from the beaches and the oceans and the land -
0:39:59 > 0:40:02it's a hot potted Cromer crab.
0:40:02 > 0:40:05Served with a samphire and caper butter sauce.
0:40:05 > 0:40:08And a perfectly poached poached egg on toast.
0:40:08 > 0:40:11Cromer crab cakes served with a lemon mayonnaise.
0:40:11 > 0:40:13Absolutely. Well done.
0:40:13 > 0:40:16Go on, Galton, get your laughing gear round that.
0:40:16 > 0:40:20I'm actually really looking forward to this because I think you have done a brilliant job.
0:40:22 > 0:40:26That's delicious. The big test is this crab cake.
0:40:29 > 0:40:33Really lovely. And your poached eggs are good as well.
0:40:33 > 0:40:36Dear, oh dear, this is a disaster actually. I was expecting you
0:40:36 > 0:40:39to make at least one, two, three, four mistakes - you haven't.
0:40:39 > 0:40:41It's right up my street.
0:40:41 > 0:40:43If it was me,
0:40:43 > 0:40:47I would tart up the presentation a little bit more, but that's me.
0:40:47 > 0:40:48- That's not our strength.- No.
0:40:48 > 0:40:50- It's honest.- It's lovely.
0:40:50 > 0:40:54It's lovely. Everything works well together, really well.
0:40:54 > 0:40:56Thanks, Galton.
0:40:56 > 0:41:01It's crunch time. The diners here will taste both dishes but without any idea who cooked which.
0:41:01 > 0:41:07First up its Galton's sea trout and cockles with seasonal vegetables and butter sauce.
0:41:07 > 0:41:11That was a fine selection of the local produce.
0:41:11 > 0:41:14Stewkey blues, samphire and asparagus, one of Norfolk's specialities.
0:41:14 > 0:41:20The sea trout was delicious. It was buttery, it melted in the mouth and it tasted as good as it looked.
0:41:20 > 0:41:26The cockles and the sea trout played very nicely together because they've got the seafood flavour.
0:41:26 > 0:41:29It's a really good representation of the county, definitely.
0:41:29 > 0:41:33In Norfolk, from the sea, from the land, couldn't be better.
0:41:33 > 0:41:36Well, they were rightly impressed by that. What will they think of our dish? Fingers crossed.
0:41:36 > 0:41:41When it came to the table it had that real kind of wow factor.
0:41:41 > 0:41:44I didn't think I liked crab but it was subtle and tasty.
0:41:44 > 0:41:49The samphire was zingy, it had a lemony tinge to it and was quite nice and crunchy as well.
0:41:49 > 0:41:54The cakes were delightfully spiced with a crispy texture.
0:41:54 > 0:41:57I particularly liked the samphire with the caper butter.
0:41:57 > 0:42:02It looked more like a dish of separate items rather a completely melded together meal.
0:42:02 > 0:42:06There were a lot of flavours there, I enjoyed all of them and I could eat it all over again.
0:42:06 > 0:42:09APPLAUSE
0:42:09 > 0:42:11Hello!
0:42:12 > 0:42:14Thank you so much for coming this afternoon.
0:42:14 > 0:42:18We've had a belting time in Norfolk, the weather has been kind to us for a change.
0:42:18 > 0:42:22The coast here is stunning. I just want to come back now.
0:42:22 > 0:42:28I can only reiterate what Dave has said and thank Galton for his kind hospitality. It's been fantastic.
0:42:28 > 0:42:31Now we have to get down to the nitty gritty of it.
0:42:31 > 0:42:37For the sea trout can I have a clear show of hands?
0:42:37 > 0:42:42One, two, three, four, five, six, seven. Thank you.
0:42:42 > 0:42:45For the Cromer crab?
0:42:45 > 0:42:471, 2.
0:42:47 > 0:42:50Thank you very much indeed.
0:42:50 > 0:42:53Well, the sea trout...
0:42:53 > 0:42:56- was Galton's.- Congratulations.
0:42:56 > 0:42:59Thanks.
0:42:59 > 0:43:01Thank goodness for that!
0:43:01 > 0:43:03And ours was the crab, funnily enough!
0:43:03 > 0:43:06LAUGHTER AND APPLAUSE
0:43:06 > 0:43:12We're very proud and privileged to have gone round some of the best kitchens in the UK.
0:43:12 > 0:43:16- And yours is up there - without a doubt.- Absolutely.
0:43:16 > 0:43:20All that remains for us to do is to thank Galton so much for having us in his kitchen.
0:43:20 > 0:43:23- Thank you, guys.- Thanks very much. - Thank you, my man.
0:43:23 > 0:43:27'Well done, Galton. We were beaten by a truly great chef.'
0:43:27 > 0:43:30Ee, we've had a great time in Norfolk,
0:43:30 > 0:43:34a 'bootiful' county with a real sense of pride in its food.
0:43:47 > 0:43:49Subtitles by Red Bee Media Ltd
0:43:49 > 0:43:53E-mail subtitling@bbc.co.uk