0:00:02 > 0:00:06- BOTH:- We're the Hairy Bikers! - We're on the road to find recipes to rev up your appetite.
0:00:06 > 0:00:11- We're riding county to county to discover, cook and enjoy the best of British.- BOTH:- Come on!
0:00:25 > 0:00:28Today we are in search of the real taste of Staffordshire.
0:00:39 > 0:00:44Staffordshire. The canals here were the waterways that carried the lifeblood of British industry.
0:00:44 > 0:00:50Staffordshire is famous for its canals cos there's more canals here than in any other county in the UK.
0:00:50 > 0:00:54And it is home to the Potteries, great porcelain makers, china makers like Burslem and Wedgwood.
0:00:54 > 0:00:56They are all from round here. Let's go potty!
0:00:56 > 0:00:58Let's go.
0:01:10 > 0:01:13'On our quest to find the true flavours of Staffordshire,
0:01:13 > 0:01:16'we visit Lichfield to cook up a real county favourite.
0:01:16 > 0:01:20'We find some happy chickens on a free range farm. Oh, delicious in a sandwich.
0:01:20 > 0:01:23'Fruit and veg doesn't get any fresher than picking your own,
0:01:23 > 0:01:26'and we find some of the tastiest in the county.
0:01:26 > 0:01:30'And representing Staffordshire in a cook-off later is Matt Davies.
0:01:30 > 0:01:34'Will we be able to beat him in a blind tasting judged by local diners?'
0:01:37 > 0:01:42We are starting our food tour of Staffordshire in Newcastle-under-Lyme.
0:01:42 > 0:01:44A we're in Newcastle!
0:01:44 > 0:01:46Aye, and not a Geordie in sight.
0:01:46 > 0:01:48This is Newcastle-under-Lyme,
0:01:48 > 0:01:51right in the heart of the Potteries in Staffordshire.
0:01:54 > 0:01:56What is good to eat in Staffordshire?
0:01:56 > 0:02:00Bacon and cheese oatcakes with brown sauce, food fit for a king.
0:02:00 > 0:02:03- Marvellous! - Are they like biscuit-y?- Oh, no, no.
0:02:03 > 0:02:07It is a bit like a wash leather to look at, but they taste fantastic.
0:02:07 > 0:02:12You get a lot of different oatcake shops all round the Potteries, and they have all got their own recipe.
0:02:12 > 0:02:15Good slapping, as we stay in North Staffordshire.
0:02:15 > 0:02:19- Good slapping. Fantastic. What are you famous for here?- Oatcakes.
0:02:19 > 0:02:22I'm not saying they're any good, but we are famous for them.
0:02:22 > 0:02:23THEY LAUGH
0:02:27 > 0:02:31- It is proper crackling country here, isn't it? - Yeah, it is.- Good scratching.
0:02:31 > 0:02:35- Oh, it is like a roof tile, isn't it?- Do you want a bit of salt on it?
0:02:35 > 0:02:38- Oh, aye.- It is free-range pork.
0:02:38 > 0:02:40Beautiful. Really nice.
0:02:40 > 0:02:42What, for you, is Staffordshire on a plate?
0:02:42 > 0:02:46Staffordshire is very famous for oatcakes. Oatcakes and cheese.
0:02:46 > 0:02:48With a bit of bacon. Or sausage.
0:02:48 > 0:02:50So, that is a Staffordshire oatcake.
0:02:50 > 0:02:53It does indeed look like a floor cloth.
0:02:53 > 0:02:55My first Staffordshire oatcake.
0:02:55 > 0:02:57The legendary, the only one.
0:02:57 > 0:03:01It is good for me! Ho, ho, ho!
0:03:02 > 0:03:05I feel like a whole person now.
0:03:05 > 0:03:08What is great to eat in Staffordshire?
0:03:08 > 0:03:09Definitely the oatcake.
0:03:09 > 0:03:15- Not another one! Oatcakes again! You're obsessed with the oatcakes. - What is Staffordshire famous...?
0:03:15 > 0:03:17Oatcakes!
0:03:17 > 0:03:20Clairvoyant, me.
0:03:20 > 0:03:24'But what else has Staffordshire got its larder besides oatcakes?'
0:03:24 > 0:03:27- Morning, ladies.- Good morning.
0:03:27 > 0:03:30Is Staffordshire famous for its baking?
0:03:30 > 0:03:36We are quite famous, with the bread. It is all hand-made, and baked in a 100-year-old coal-fired oven.
0:03:36 > 0:03:41- Coal-fired, still?- Coal-fired.- We have got to have a look at that. - Everything?- Everything we bake here.
0:03:41 > 0:03:44Hello.
0:03:44 > 0:03:47- This is Rachel.- Hello, Rachel. How are you doing, darling?
0:03:47 > 0:03:49Oh, look at this!
0:03:49 > 0:03:54- You should have come Thursday when I have got 1200 doing.- 1200 scones?
0:03:54 > 0:03:58- Do you do them all by hand?- Yes. - It is the ovens. - They are very special, aren't they?
0:03:58 > 0:04:00Very old.
0:04:00 > 0:04:06As you can tell, it is so hot in here, anyway. The heat in here so far is making these rise.
0:04:06 > 0:04:09So when they go in, they will rise a lot better.
0:04:10 > 0:04:14- Let's have a look at this coal house. - See what the engine room is doing.
0:04:18 > 0:04:20Darren, hello. What are you up to there?
0:04:20 > 0:04:24I am just stoking up the fires ready for the bakers this afternoon.
0:04:24 > 0:04:26Trying to get up to 400 degrees.
0:04:26 > 0:04:29Do you use much coal, Gareth?
0:04:29 > 0:04:32Not really. Generally...
0:04:32 > 0:04:37I baked the other night, and I think I used about eight or nine shovels of coal, the whole night.
0:04:37 > 0:04:43- So they're really efficient ovens? - That actually really surprises me.
0:04:43 > 0:04:46We have good artisan traditional bakers in Britain.
0:04:46 > 0:04:48You have got the wonderful coal-fired ovens.
0:04:48 > 0:04:51- It is great. - And we're not going anywhere.
0:04:51 > 0:04:53Hats off to you, man. That is wonderful.
0:04:53 > 0:04:55What is good on a plate in Staffordshire?
0:04:55 > 0:04:57- BOTH:- Oatcakes.
0:04:57 > 0:05:00Every time, oatcakes.
0:05:00 > 0:05:05- What else?- I have to say, you boys and girls are absolutely obsessed with oatcakes, aren't you?
0:05:05 > 0:05:07Yes, it is cos they go with anything.
0:05:07 > 0:05:09That's true!
0:05:11 > 0:05:14We have entered a community that is obsessed with oatcakes.
0:05:14 > 0:05:16It is like the X-Files.
0:05:16 > 0:05:21- Yeah.- They don't all come from a microwave.- There has got to be a holy grail somewhere.
0:05:21 > 0:05:25- The cosa nostra of oatcakes. - That's the one. Let's go.
0:05:28 > 0:05:32We are on our way to Hanley in the heart of the Potteries
0:05:32 > 0:05:35to visit the last remaining front-room oatcake shop in the county.
0:05:35 > 0:05:37There it is on the left!
0:05:37 > 0:05:39- Excellent.- The Hole In The Wall. Yes!
0:05:41 > 0:05:43- Hello, there.- Hi, lads. All right?
0:05:43 > 0:05:47- Not bad. We have come to have a look at your oatcakes. - I'll cook you some if you'd like.
0:05:47 > 0:05:50Now, you are the last corner oatcake shop in Britain, aren't you?
0:05:50 > 0:05:53The last front-room one, yes.
0:05:53 > 0:05:58There were obviously ones all over the city, but one by one, they have closed and left.
0:05:58 > 0:06:00We personally have been here 28 years now.
0:06:00 > 0:06:03These businesses are always passed down through the families.
0:06:03 > 0:06:07I think the oatcake was like a weekend sort of thing for the old potters.
0:06:07 > 0:06:10They used to put their oatcakes in the kilns to warm them up,
0:06:10 > 0:06:15- and then have the food on them throughout the weekend.- Brilliant. - Cos oatcakes, they last, don't they?
0:06:15 > 0:06:19- Yes, they have got a good shelf-life, about five days on them. - Can you get some on for us?
0:06:19 > 0:06:21I will do. I will put you a couple on there.
0:06:21 > 0:06:23You can have a taste.
0:06:26 > 0:06:28So what is in the batter?
0:06:28 > 0:06:32There's flour, oatmeal, salt,
0:06:32 > 0:06:39yeast, and then there goes a raising agent in to get them off the plate, obviously, you know?
0:06:39 > 0:06:41Would there be a chance of you giving us your recipe?
0:06:41 > 0:06:44We'll keep it to ourselves, I promise.
0:06:44 > 0:06:48I'll give you something like it, but I won't give you my recipe.
0:06:48 > 0:06:50Every shop has its own, I'm afraid.
0:06:50 > 0:06:53- How many d'you sell in a day? - It varies. About 240 dozen.
0:06:53 > 0:06:56That is a lot of dozens.
0:06:56 > 0:06:58It is a lot of dozens. It's a fact.
0:06:58 > 0:07:01And the toppings are really quite interesting.
0:07:01 > 0:07:05You have single cheese, double cheese, bacon or sausage and cheese...
0:07:05 > 0:07:09Extra toppings, mushrooms, tomatoes, beans, eggs, black pudding.
0:07:09 > 0:07:10- It is a versatile beast.- It is.
0:07:10 > 0:07:12Would you like something with a bit of cheese and bacon on?
0:07:12 > 0:07:15- Aye, that would be lovely. - That would be brilliant.
0:07:15 > 0:07:21It is about a proper, old-fashioned, working man's food history. I think it is just superb.
0:07:26 > 0:07:31- They're light. - Oh, they're fantastic.
0:07:31 > 0:07:33These are awesome.
0:07:33 > 0:07:36Thank you so much, Glen. They really are lovely. Thank you.
0:07:36 > 0:07:41- That's it, then- If we are going to cook anything in Staffordshire, it has to be the oatcake.
0:07:44 > 0:07:46Oh, you toad!
0:07:51 > 0:07:56We're cooking our version of Staffordshire oatcake in the City of Lichfield.
0:07:58 > 0:08:02The historic market square has been home to Lichfield's market since 1161.
0:08:02 > 0:08:06And there is a farmer's market on today, which means a good, foodie crowd.
0:08:06 > 0:08:11We'll be cooking traditional Staffordshire oatcakes filled with melted cheese and crispy bacon.
0:08:11 > 0:08:15This is Lichfield. Sunny, wonderful Lichfield.
0:08:15 > 0:08:17Not any old Lichfield, the Lichfield.
0:08:17 > 0:08:20The city of Lichfield, and why is it a city?
0:08:20 > 0:08:23Because it has a cathedral, and a very beautiful one it has, too.
0:08:23 > 0:08:26- Do you know who I've spotted over there?- Who?- Tony Christie!
0:08:26 > 0:08:28Is This The Way To Amarillo Tony Christie?
0:08:28 > 0:08:30Come over here and say hello!
0:08:31 > 0:08:35- Hello, Tony.- How are you doing? - Man, the dude's a legend!
0:08:35 > 0:08:37So, do you live in Lichfield?
0:08:37 > 0:08:41I live in Lichfield, yes. I came to get my papers, and they said the two Hairy Bikers are cooking.
0:08:41 > 0:08:44- Fabulous.- We are going to be cooking Staffordshire oatcakes.
0:08:44 > 0:08:49- I am waiting to have one of your freshly-cooked ones.- Perfect. Lovely to meet you.
0:08:49 > 0:08:52Thank you very much.
0:08:52 > 0:08:54Thanks a lot, Tony.
0:08:54 > 0:08:57He's huge!
0:08:57 > 0:09:00We're mingling with celebrities!
0:09:00 > 0:09:04Moving up, aren't we? You will have gathered by now, we are going to cook Staffordshire oatcakes.
0:09:04 > 0:09:08It is part crumpet, part pikelet, part pancake.
0:09:08 > 0:09:09They last for about a week.
0:09:09 > 0:09:13They do. So you can make a batch up, and oatcake freezes.
0:09:13 > 0:09:14They're are brilliant.
0:09:14 > 0:09:17Oatmeal, fine oatmeal.
0:09:17 > 0:09:20The finest you can get, about 500 grams, I reckon, there.
0:09:20 > 0:09:22About 250 grams of wholemeal flour.
0:09:22 > 0:09:28Now, much like bread, if you want brown oatcakes, use all wholemeal flour.
0:09:28 > 0:09:31If you want white oatcakes, use all white flour.
0:09:31 > 0:09:33We like to use half and half.
0:09:33 > 0:09:37To this, we put a teaspoonful of quick acting yeast.
0:09:37 > 0:09:40Into this, some salt.
0:09:40 > 0:09:44Who thinks an oatcake should be salty, slightly salty or not salty at all?
0:09:44 > 0:09:49- You have got three options there, come on, I'm looking for an answer! ALL:- Slightly!
0:09:49 > 0:09:52Slightly salty, not too much.
0:09:52 > 0:09:55So, slightly salty they shall be.
0:09:55 > 0:09:58Now, mix that up,
0:09:58 > 0:10:03and to this, we're going to add a pint and a half
0:10:03 > 0:10:05of hand-hot water.
0:10:05 > 0:10:10Just to activate the yeast. Just give it a good old mix up.
0:10:10 > 0:10:13Leave it at least a couple of hours for the yeast to start to work,
0:10:13 > 0:10:16and this will just end up a big, bubbling mass.
0:10:16 > 0:10:20If you're wanting oatcakes for breakfast, you could do this the night before.
0:10:20 > 0:10:24The longer you leave this batter, the better.
0:10:24 > 0:10:27So, that is fine. So, just cover this over,
0:10:27 > 0:10:32put it in a dry place out of the wind for about two hours.
0:10:32 > 0:10:35Talk amongst yourselves. I'm only putting bacon on a tray.
0:10:35 > 0:10:39As it is going to take at least two hours for that to ferment and bubble,
0:10:39 > 0:10:43- we have one at that... - ALL:- One you did earlier!
0:10:43 > 0:10:47You are not wrong. It's bubbled and it's bubbled, and it's formed a crust.
0:10:47 > 0:10:50Oh, look at that. Now, that...
0:10:50 > 0:10:53is Staffordshire oatcake-dom.
0:10:53 > 0:10:57If we were to cook this now, it would be quite flat and bland.
0:10:57 > 0:11:02So, into this mixture we put a tablespoon of baking powder.
0:11:02 > 0:11:04Look at that.
0:11:04 > 0:11:06Know what that is?
0:11:06 > 0:11:08Bacon on a tray, that.
0:11:08 > 0:11:09Brilliant, isn't it?
0:11:09 > 0:11:11Surprise myself sometimes(!)
0:11:11 > 0:11:14So, just work the baking powder through.
0:11:14 > 0:11:17Now, here is the exciting bit. It is time to make the oatcakes.
0:11:17 > 0:11:20Now, we're going to have to make quite a few.
0:11:20 > 0:11:23So we take a ladleful of the bubbling broth, about that much.
0:11:23 > 0:11:25Place it in your plan.
0:11:25 > 0:11:28Swiggle it around...
0:11:28 > 0:11:31Number two.
0:11:31 > 0:11:35If you get your ladle in right, there should be enough to cover the bottom of the pan.
0:11:35 > 0:11:38- So far, so good. - It's looking good, man.
0:11:38 > 0:11:41These will be ready for turning now. Look at that.
0:11:41 > 0:11:45Now, one thing we learned from the man at The Hole In The Wall was don't rush your oatcakes.
0:11:45 > 0:11:49They are not like a pancake. You know a pancake, when they go firm, that is it.
0:11:49 > 0:11:53These, you tend to want to cook a little bit. I think these are done.
0:11:55 > 0:11:56Oh, man!
0:11:56 > 0:11:58It is crispy and lovely.
0:11:58 > 0:12:03It is a lovely texture, because the oatcake should be kind of quite rubbery.
0:12:03 > 0:12:06- Has anybody ever seen an oatcake made before? CROWD:- No.
0:12:06 > 0:12:09We are going to get away with murder here, dude!
0:12:11 > 0:12:12Taste that, straight from the pan.
0:12:12 > 0:12:17- That is really, really good. - Are they?- Yeah!
0:12:17 > 0:12:21Right, for the vegetarians, what we are going to do is put a few mushrooms in.
0:12:21 > 0:12:23Some butter, some oil, put those in.
0:12:23 > 0:12:25A little bit of salt.
0:12:25 > 0:12:27A little bit of pepper.
0:12:27 > 0:12:31Let them go.
0:12:31 > 0:12:33- Beautiful, that.- Lovely, man.
0:12:33 > 0:12:35So, we will stuff them.
0:12:35 > 0:12:38So, the batter goes in,
0:12:38 > 0:12:40and we let that side go firm.
0:12:40 > 0:12:44Look at that. Gorgeous, lovely, local cheese.
0:12:46 > 0:12:49Oh, look at that. Take some cheese...
0:12:49 > 0:12:52like so...
0:12:52 > 0:12:55Melt that. It is kind of like a Staffordshire pizza.
0:13:02 > 0:13:03The Amarillo special.
0:13:03 > 0:13:09- Well, there we have it. Our homage to the traditions that are Staffordshire.- Staffordshire oatcake.
0:13:09 > 0:13:11- Thank you very much.- We thank you.
0:13:11 > 0:13:13APPLAUSE
0:13:13 > 0:13:14Now it is the moment of truth.
0:13:14 > 0:13:18Will the locals approve of our take on their Staffordshire oatcakes?
0:13:18 > 0:13:22First up, one of the town's most famous residents, Tony Christie!
0:13:22 > 0:13:26Behind every great man, there is a cracking lass.
0:13:26 > 0:13:30Now, that is a Staffordshire oatcake. Think of, like, a very flat, healthy crumpet.
0:13:30 > 0:13:33- What do we reckon?- Mm! Scrumptious.
0:13:33 > 0:13:37Hmm! It would be nice with a pint, this would.
0:13:37 > 0:13:39It would be great with a pint, wouldn't it?
0:13:39 > 0:13:43Ladies and gentlemen, how about a round of applause for Mr and Mrs Christie?
0:13:43 > 0:13:46'That's a good start, but will the rest of the locals approve?'
0:13:49 > 0:13:51- The best I have ever tasted.- Really?
0:13:51 > 0:13:53Are you a Staffordshire lass?
0:13:53 > 0:13:56- I am, born and bred.- Do you think you will have a go at making them?
0:13:56 > 0:13:58Definitely.
0:13:58 > 0:13:59So, have you had oatcakes before?
0:13:59 > 0:14:01- Not home-made ones.- Delicious.
0:14:02 > 0:14:05- Thank you.- Oh!
0:14:05 > 0:14:07Crepes? Oatcakes!
0:14:07 > 0:14:09- Never mind crepes!- See, word is out.
0:14:09 > 0:14:14- Competition is here already. What do you think?- It's delicious.
0:14:14 > 0:14:16Very, very nice. Moreish.
0:14:16 > 0:14:18- Fantastic.- Good lad.
0:14:18 > 0:14:21- Go on, then.- If you insist.
0:14:21 > 0:14:25- I am going to start eating more of them.- Oh, good lad. There you go.
0:14:25 > 0:14:27Oh, sorry, darling.
0:14:27 > 0:14:31It's you! That is number three! What is the verdict?
0:14:31 > 0:14:33- Excellent.- Phenomenal.
0:14:33 > 0:14:34Wonderful.
0:14:34 > 0:14:38So they stand up to your local oatcakes? Oh, definitely, yes.
0:14:38 > 0:14:40You have eaten us out of house and oatcakes.
0:14:40 > 0:14:42Look at that. Not a thing left.
0:14:42 > 0:14:46Judging by that empty plate, our oatcakes got the thumbs-up.
0:14:46 > 0:14:48Next an even bigger challenge is just around the corner.
0:14:48 > 0:14:53As always, we are taking on one of the county's top chefs in their restaurant,
0:14:53 > 0:14:56using local ingredients to see who can best define the taste of the region.
0:14:56 > 0:15:00It will be up to local diners in a blind tasting to decide whose dish
0:15:00 > 0:15:03best represents the true flavours of Staffordshire.
0:15:03 > 0:15:05Our opponent today is
0:15:05 > 0:15:10Matt Davies, the executive chef at the Moathouse in Acton Trussell.
0:15:10 > 0:15:12Matt has run the kitchens here for over ten years,
0:15:12 > 0:15:17and he is also passionate about passing on his knowledge to the next generation of Staffordshire chefs.
0:15:17 > 0:15:19Staffordshire is a great county for food.
0:15:19 > 0:15:24Our produce is sourced as much as possible within a 30 mile radius.
0:15:24 > 0:15:28We use Wells Farm, which is a dairy.
0:15:28 > 0:15:33From Lower Farm which is literally two miles in that direction, we purchase free-range eggs.
0:15:33 > 0:15:35Our asparagus comes from one-and-a-half miles,
0:15:35 > 0:15:38just outside the village, a local farmer called Keith Stevens.
0:15:38 > 0:15:41I'm also privileged to teach at our local college,
0:15:41 > 0:15:46and that restaurant is actually named after me, it is Restaurant Matt Davies at Stafford College.
0:15:46 > 0:15:50So, very important to show colleges what chefs and trends are for today.
0:15:50 > 0:15:55Awards twice for the Moathouse, Taste Of Staffordshire four or five times.
0:15:55 > 0:15:58Two rosettes for the past 10, 11 years.
0:15:58 > 0:16:02It is good to have awards, but I think the most award-winning thing
0:16:02 > 0:16:06to any chef is to see his dining room full every night, which it is.
0:16:06 > 0:16:11To take on the bikers, my taste of Staffordshire is Tamworth pork fillet,
0:16:11 > 0:16:15cured ham, Canalside courgettes, Bertelin Farmhouse cheese,
0:16:15 > 0:16:17mousseline potato, lager sauce.
0:16:30 > 0:16:32Hello, there.
0:16:32 > 0:16:36Hello, Matt, how are you? This is another fine place in which to tout our wares. Are we toting wares again?
0:16:36 > 0:16:38And you for having us.
0:16:38 > 0:16:40Cheers.
0:16:40 > 0:16:43What we are going to do today is a fillet of Tamworth pork,
0:16:43 > 0:16:46we serve that with some Canalside courgettes,
0:16:46 > 0:16:54Bertelin Farmhouse cheese, some nice crispy crackling, mousseline potato and a lager sauce.
0:16:54 > 0:16:58- And I'm going to win! - Yeah, yeah, well, well.
0:16:58 > 0:17:00What I am going to do first is wrap the pork fillet.
0:17:00 > 0:17:02Get some of that Parma ham for me.
0:17:06 > 0:17:09- So we're just rolling that up there? - Yes, just roll it up.
0:17:09 > 0:17:13We wrap it in the clingfilm to get some shape.
0:17:13 > 0:17:18- You do a similar thing with fillet, don't you?- Yes, you can do, the whole fillet, wrap it in cling film,
0:17:18 > 0:17:21it keeps a nice shape, yeah. Right, that is what you get.
0:17:22 > 0:17:28That is going to be poached. We will put that back in the fridge, because it is quite warm in here.
0:17:28 > 0:17:31Now we are going to start making the garnishes.
0:17:31 > 0:17:33We will start grating some courgettes.
0:17:33 > 0:17:36We are going to start turning some courgettes.
0:17:36 > 0:17:42We'll cook this down in some butter and add some cream,
0:17:42 > 0:17:46and then add in the Bertelin cheese from Eccleshall.
0:17:46 > 0:17:50- It will be like a courgette fondue. - That'll be interesting.
0:17:50 > 0:17:52Is it enough, Chef?
0:17:52 > 0:17:56Spot on. You taste this. It is absolutely fantastic.
0:17:57 > 0:17:59Beautiful melting cheese, as well.
0:18:02 > 0:18:05Lovely after taste. How much do you want, Matt?
0:18:05 > 0:18:07About half of that.
0:18:07 > 0:18:11A bit of fine-chopped banana shallot, as well. For sweetness.
0:18:11 > 0:18:13- Start sweating this down. - Just a bit of oil in there?
0:18:13 > 0:18:15Rapeseed oil.
0:18:15 > 0:18:17To soften but not colour.
0:18:17 > 0:18:20We don't want to colour the cheese or the courgettes.
0:18:20 > 0:18:24Once that gets nice and hot, we will glaze it with the Freedom lager.
0:18:24 > 0:18:26Where is Freedom lager brewed?
0:18:26 > 0:18:30Abbots Bromley, Staffordshire, nice little brewery, the guy is called Ed.
0:18:30 > 0:18:34That is starting to glaze now. Grab the lager.
0:18:37 > 0:18:39What we are going to do now is jus that right the way down,
0:18:39 > 0:18:41take all the alcohol out of it, sweeten it down.
0:18:41 > 0:18:43So we get a better flavour from the lager.
0:18:43 > 0:18:46We have got some beautiful double chicken stock here,
0:18:46 > 0:18:51which is normal chicken stock cooked and then we add chicken bones into it again.
0:18:51 > 0:18:53We cook the baby carrots in the chicken stock.
0:18:53 > 0:18:55Butter, add that into there as well.
0:18:55 > 0:19:01And what that does, it cooks the butter and the stock at the same time. It will glaze the carrots.
0:19:01 > 0:19:04That is lovely.
0:19:04 > 0:19:06I like cooking with beer.
0:19:06 > 0:19:08We do it quite a lot.
0:19:08 > 0:19:11Fresh courgettes, Canalside farm. We just cook these down
0:19:11 > 0:19:15slowly now. Let them absorb all the lager, all the shallots.
0:19:17 > 0:19:19Pork into the cooking liquor.
0:19:19 > 0:19:21It is just salted water.
0:19:21 > 0:19:24- How long for?- About 12 minutes.
0:19:24 > 0:19:27What we're going to do now, boys, we're going to roast some shallots.
0:19:27 > 0:19:29We actually blanch these first.
0:19:29 > 0:19:31I have put a little bit of the veal stock over them.
0:19:31 > 0:19:36- I'll put a little bit of rapeseed over them.- This is the stuff, in a professional kitchen.
0:19:36 > 0:19:38We call it kitchen gold.
0:19:38 > 0:19:40The veal juice, our demi-glace.
0:19:40 > 0:19:43It is just like the building blocks for a lot of things.
0:19:43 > 0:19:49All great sauces. We just take a good tablespoon and add that into there like that.
0:19:49 > 0:19:51We will melt that on there.
0:19:51 > 0:19:53We just leave that on the side for two minutes.
0:19:53 > 0:19:57We'll whack it into a hot oven for two or three minutes when we start plating the dish up.
0:19:57 > 0:20:00Pommes mousseline. A good knob of butter, add a bit of double cream.
0:20:00 > 0:20:03To save time again, I have mashed some potatoes.
0:20:06 > 0:20:09And then we start whisking, rapeseed oil, a little bit in.
0:20:11 > 0:20:16- Taste that, boys. - The lemon is great.
0:20:16 > 0:20:20Do you have a low-calorie option for this one, chef?
0:20:20 > 0:20:21As in what, chef?
0:20:24 > 0:20:26Crispbread!
0:20:26 > 0:20:31What are you trying to say? A little bit of cream in there, and add some more shallots in there.
0:20:31 > 0:20:35Now, that pork needs to go on the yellow board.
0:20:35 > 0:20:40The lager again, half a bottle left, all of it goes in.
0:20:46 > 0:20:50OK. Now what I do is just quickly pan-sear these.
0:20:52 > 0:20:54You can see it actually held the shape.
0:20:54 > 0:20:58It is a lovely little trick, that, as well, because it presents really well, doesn't it?
0:20:58 > 0:21:00How long was that poached for?
0:21:00 > 0:21:02- About 12 minutes.- That's all.
0:21:02 > 0:21:05Pan on the stove. A little bit of rapeseed oil.
0:21:05 > 0:21:09Get the pan nice and hot, into the pan.
0:21:09 > 0:21:11Just a little bit of colour.
0:21:15 > 0:21:19Onto a tray. Just put that into the oven for about three or four minutes.
0:21:19 > 0:21:22About 180 degrees. Just make sure it is cooked through.
0:21:22 > 0:21:26- Yep.- Right, so now, the courgettes.
0:21:26 > 0:21:28Just a little bit of rapeseed oil again.
0:21:30 > 0:21:32A little bit of salt.
0:21:32 > 0:21:35A bit of pepper.
0:21:37 > 0:21:41Right, now we have added the cheese, it has thickened the sauce.
0:21:41 > 0:21:45So what that does now, that is going to be the base of the pork fillet.
0:21:45 > 0:21:47We take the pork out of the oven.
0:21:50 > 0:21:53We let that rest for two minutes, ready to carve.
0:21:53 > 0:21:56The reduction is nearly there. If you look at the pan now.
0:21:56 > 0:22:00- Look at the colour! - It is a darker colour, the alcohol has come out of the lager.
0:22:00 > 0:22:03That starts reducing. We have got that veal juice on.
0:22:05 > 0:22:09So what we will do now is just completely reduce that down for about a minute or so.
0:22:09 > 0:22:12I'll also add the sweetness of the onions and there, as well.
0:22:12 > 0:22:15And I just reduce that down again.
0:22:15 > 0:22:18I have got one thing extra, and that is some beautiful flame crackling.
0:22:18 > 0:22:20This is obviously rind, pork rind.
0:22:20 > 0:22:22We cut it like that.
0:22:22 > 0:22:25We place it between two pieces of silicon paper.
0:22:25 > 0:22:29Then we put another tray on top of the silicon, and we put the heaviest weight we can find.
0:22:29 > 0:22:34Put in the oven at about 100 degrees and slowly dry out the crackling for about two hours.
0:22:34 > 0:22:37Then you have got beautiful pieces.
0:22:37 > 0:22:42We just put a little bit of honey in that sauce, sweeten it up slightly.
0:22:42 > 0:22:46Right. We start off with the Staffordshire cheese and the courgettes.
0:22:46 > 0:22:49The Bertelin Farm cheese and Canalside courgettes.
0:22:49 > 0:22:51Then we will slice the pork.
0:22:53 > 0:22:55Potato.
0:22:55 > 0:22:58Pork.
0:22:58 > 0:23:01Sit the carrots over the top.
0:23:01 > 0:23:02Fresh courgettes.
0:23:02 > 0:23:05The shallots.
0:23:12 > 0:23:15Decorate it with some nice chervil pieces.
0:23:17 > 0:23:21Just a drizzle of oil. And that is my taste of Staffordshire.
0:23:21 > 0:23:26Fillet of Tamworth pork wrapped in cured ham with a mousseline of
0:23:26 > 0:23:30potato, roasted shallots, young carrots, courgettes and cheese.
0:23:30 > 0:23:33- What some lager sauce. - Fabulous, man.
0:23:33 > 0:23:35You have set the bar high, mate.
0:23:37 > 0:23:39We will start with the posh scratching.
0:23:39 > 0:23:41Staffordshire is very famous for scratchings, isn't it?
0:23:43 > 0:23:45Top scratching. The pork is beautifully cooked.
0:23:45 > 0:23:47It is wonderful.
0:23:49 > 0:23:51- That's a great plateful. - It is, isn't it?
0:23:51 > 0:23:54I love Matt's kind of classical techniques, you know?
0:23:54 > 0:23:56He is not afraid of flavours, is he?
0:23:56 > 0:24:01It all does, what you see is what you taste. It is really good.
0:24:01 > 0:24:04Interesting, because the gravy really does taste beery.
0:24:04 > 0:24:07I think it is dead simple.
0:24:07 > 0:24:10Everybody says this. Buy the best, don't mess about with it.
0:24:10 > 0:24:12Let's do it for once.
0:24:12 > 0:24:14Now, it is all very well what we think,
0:24:14 > 0:24:16but the real judges are the locals,
0:24:16 > 0:24:19who will decide whose dish is best in a blind tasting coming up.
0:24:19 > 0:24:24Matt's dish really made the most of some great Staffordshire produce.
0:24:24 > 0:24:27Our local ingredients have got to be the very best.
0:24:29 > 0:24:34We're heading to meet a young farmer whose award-winning free range chickens could be just the answer.
0:24:36 > 0:24:39Alec Mercer had the idea to set up his own poultry
0:24:39 > 0:24:44business while still at university, and is now doing exactly that, using fields on his family farm.
0:24:44 > 0:24:47What I'm going to do is show you the chickens from
0:24:47 > 0:24:49when we get them at a day old until when they're ready to go.
0:24:49 > 0:24:52These ones we got yesterday, just two days old.
0:24:52 > 0:24:54We've got to be quite quiet when we go in.
0:24:54 > 0:24:57If we are quiet, it means they'll all be comfortable.
0:24:57 > 0:25:01- If you start making a lot of noise, they'll all run to the edges.- Wow.
0:25:03 > 0:25:05It's very warm in here as well.
0:25:05 > 0:25:08Very warm. When the birds first arrive, we try and get this shed
0:25:08 > 0:25:1132 degrees so they'll be nice and warm to start with.
0:25:11 > 0:25:14As they get bigger we'll get the temperature further and further down
0:25:14 > 0:25:16and then at three weeks, we then let them outside.
0:25:16 > 0:25:21- Would you ever have a greater quantity than that in there? - No, I wouldn't.
0:25:21 > 0:25:26At the start, they always look like they've got a lot of room because they're only two days old.
0:25:26 > 0:25:28Did you start farming chickens just after university?
0:25:28 > 0:25:33That's right. I finished uni and was very keen to try and give consumers exactly what they want.
0:25:33 > 0:25:38They were becoming more educated. And with chickens, it's such a large amount of meat we consume in the UK.
0:25:38 > 0:25:41I thought they weren't able to get a fully traceable product
0:25:41 > 0:25:43and that's why I decided to do this.
0:25:43 > 0:25:47The modern chickens are reared to get to their weight as quick as possible.
0:25:47 > 0:25:48And that's the focus.
0:25:48 > 0:25:53Whereas I'm actually slowing the growth of the birds down so that their body grows at a natural rate.
0:25:53 > 0:25:58So they can use their leg muscles more, pumping blood around the legs, creating more flavour in the meat.
0:25:58 > 0:26:01That's what gives you a lot better tasting chicken.
0:26:07 > 0:26:09These chickens here are ready to go this week.
0:26:09 > 0:26:11These are right at the end of their time.
0:26:11 > 0:26:13How old will they be now?
0:26:13 > 0:26:14Around eight weeks.
0:26:14 > 0:26:19And they drive tanks! It's like tank commander under there, isn't it?! Like Chicken Run.
0:26:19 > 0:26:21It's for shade. Chickens are originally forest animals,
0:26:21 > 0:26:25they'll perch on the logs, go on to the logs, go round the bales.
0:26:25 > 0:26:29- If you were a chicken, this is where you'd want to be. - Good big 'uns, aren't they?
0:26:29 > 0:26:33I wanted to try and produce a roasting bird, start getting
0:26:33 > 0:26:36roast chicken back on the table to rival beef and pork and lamb.
0:26:36 > 0:26:38What's your favourite way of cooking chicken?
0:26:38 > 0:26:43- Roast chicken. Easy. On its own. - So is farming in your blood, then?
0:26:43 > 0:26:46I'll be the fourth generation in Staffordshire.
0:26:46 > 0:26:50I started off here two years ago now, selling about 600 a week.
0:26:50 > 0:26:52Now I'm on round about 1,800 a week.
0:26:52 > 0:26:55There's only one thing left to ask now, really.
0:26:55 > 0:26:57Keep your voice down!
0:26:57 > 0:27:01- Is there any chance of a nibble? - I was hoping you'd say that!
0:27:01 > 0:27:04- We've got some in the oven for you now.- Top man!
0:27:04 > 0:27:07Snacks.
0:27:07 > 0:27:09Fantastic.
0:27:09 > 0:27:11That's not too shabby, is it?
0:27:13 > 0:27:16Mm. That's really good chicken, it's so juicy.
0:27:16 > 0:27:19- I'll second that. - Here you are, guys.
0:27:19 > 0:27:20A chicken each.
0:27:20 > 0:27:22How lovely.
0:27:22 > 0:27:24Fantastic. Thank you.
0:27:26 > 0:27:29We'll roast Alex's chicken with a sage and onion stuffing.
0:27:29 > 0:27:32What could be better with roast chicken than home-made chips and gravy?
0:27:32 > 0:27:37We just need the finishing touches to make this dish shout Staffordshire.
0:27:37 > 0:27:43The county has a strong tradition of fruit growing and pick-your-owns are a local favourite.
0:27:43 > 0:27:47We're off to one of the best - Essington fruit farm, which has won
0:27:47 > 0:27:50the Taste Of Staffordshire award for local produce.
0:27:50 > 0:27:53Come on!
0:27:53 > 0:27:56Farmer Richard Simpkins is showing us around.
0:27:56 > 0:27:59I thought it was pick your own fruit and veg - not a dog track!
0:27:59 > 0:28:02It's like that, isn't it, yeah?!
0:28:02 > 0:28:06HE IMITATES RACE COMMENTATOR Hello?
0:28:06 > 0:28:08- Oh, hello! - Can you pick us a good runner?!
0:28:08 > 0:28:11- How are you?- The strawberries are good runners at the moment!
0:28:11 > 0:28:13LAUGHTER
0:28:13 > 0:28:19Pick-your-own has to be the ultimate in seasonality and getting fresh food.
0:28:19 > 0:28:22You'll never get it fresher than if you pick it yourself.
0:28:22 > 0:28:23Unless you grow it yourself.
0:28:23 > 0:28:27So we grow about 35 different crops here, been doing it since 1978.
0:28:27 > 0:28:28It's a great idea.
0:28:28 > 0:28:32You lose a bit. Some get trodden on, some get pinched.
0:28:32 > 0:28:35We like to draw the distinction between sampling and gluttony!
0:28:35 > 0:28:38We're interested in your famous Staffordshire gooseberries.
0:28:38 > 0:28:41It's tended to go out of fashion a little bit, because it's more
0:28:41 > 0:28:44the older generation that know how to cook gooseberries.
0:28:44 > 0:28:47Richard, we just need to know what's absolutely bang in season.
0:28:47 > 0:28:50What have you got that's absolutely prime now?
0:28:50 > 0:28:54Coming into season today, you'll be virtually the first pickers in the field, broad beans.
0:28:54 > 0:28:56Oh, yes! That's it!
0:29:00 > 0:29:02I'll show you some proper strawberries.
0:29:02 > 0:29:05- Oh, good man! - I feel like Heidi, do you?
0:29:05 > 0:29:08- Yoodlee hooo!- Hooo!
0:29:08 > 0:29:10That'll be the strawberries then, Richard!
0:29:10 > 0:29:13That's the idiot-proof guide so you know where you are!
0:29:13 > 0:29:17And this one's Symphony. This is my daughter's favourite variety. This has got quite a tang to it.
0:29:17 > 0:29:22- How many varieties of strawberries do you have here?- About a dozen.
0:29:22 > 0:29:24Have a sample.
0:29:24 > 0:29:26That's beautiful.
0:29:26 > 0:29:28- Is it good? - Straight from the ground.
0:29:28 > 0:29:31- It's the mixture of the sweetness and the tang.- Absolutely, Richard.
0:29:31 > 0:29:34Has Staffordshire always been good for pick-your-own and growing?
0:29:34 > 0:29:38We've got a combination of decent ground for growing and a very big population.
0:29:38 > 0:29:42The two together make Staffordshire a good county for pick-your-own.
0:29:42 > 0:29:45It's great if you're a city dweller and haven't got a garden.
0:29:45 > 0:29:48The strawberries are fantastic, Richard.
0:29:48 > 0:29:51But they don't go with chicken! Gooses, that's what we're after!
0:29:51 > 0:29:53Right behind you!
0:29:53 > 0:29:55Poor victim.
0:29:57 > 0:29:58It grows on a bush.
0:30:00 > 0:30:04You know, Si, until I was six,
0:30:04 > 0:30:06I believed I was found under a gooseberry bush!
0:30:06 > 0:30:10I went through life thinking I was a foundling.
0:30:10 > 0:30:12You know, your parents had a lot to answer for!
0:30:12 > 0:30:15Look at the size of that gooseberry! Beautiful.
0:30:15 > 0:30:16Hairy little devils, aren't they?
0:30:16 > 0:30:19Yes. I had a suite that colour once.
0:30:19 > 0:30:21What, a bathroom suite?
0:30:21 > 0:30:22Oh, no. A lounge.
0:30:22 > 0:30:24- A lounge suite that colour?- Yeah.
0:30:24 > 0:30:27It was nice, actually. It had pale pink cushions.
0:30:27 > 0:30:29Great with that, that contrast.
0:30:31 > 0:30:37'With enough gooseberries for a great gravy, it's time to hunt for those broad beans.'
0:30:37 > 0:30:39Loads down here.
0:30:40 > 0:30:41That's what we want!
0:30:41 > 0:30:43Gardeners' gold!
0:30:46 > 0:30:50You see, that's the thing about broad beans, they lull you into a false sense of security
0:30:50 > 0:30:53cos you think you've got quite a lot. But in one of these pouches,
0:30:53 > 0:30:57you're going to get a maximum of five or six beans. That's not a lot.
0:30:57 > 0:31:01But these beans, I tell you what, mate, thousands!
0:31:02 > 0:31:04What are they like, Si?
0:31:04 > 0:31:06Double popped?
0:31:06 > 0:31:09- Sweet.- Oh, crikey! - Aren't they wonderful?
0:31:09 > 0:31:11Stunning, yeah.
0:31:11 > 0:31:13- Really sweet.- Wonderful.
0:31:13 > 0:31:16You see, we can't go wrong! We've got chicken - simple.
0:31:16 > 0:31:19These are fresher than a fresh thing. Gooseberries are superb.
0:31:19 > 0:31:24Let's do chicken and chips, broad beans and gooseberry gravy.
0:31:24 > 0:31:28Maybe even the flamboyancy of a sage and onion stuffing.
0:31:28 > 0:31:31Yes! That's it!
0:31:37 > 0:31:38Right, we've got a belter for you!
0:31:38 > 0:31:44They're going to do free-range Staffordshire roast chicken, stuffed with sage and onion stuffing.
0:31:44 > 0:31:49- And chips. - And we're going to do a gooseberry and white wine gravy.- And beans.
0:31:49 > 0:31:53We've got Staffordshire sausage meat balls, to garnish it in that flourishy way.
0:31:53 > 0:31:54Yeah, we have.
0:31:54 > 0:31:59But will the local diners think our dish is good enough to beat Matt in the blind tasting?
0:31:59 > 0:32:03Step 1 in a big chicken dinner - the chicken!
0:32:03 > 0:32:04The Paddington poultry.
0:32:04 > 0:32:08- Nice pair, aren't they? - They're fabulous, aren't they?
0:32:08 > 0:32:13First, in making proper sage and onion stuffing, you need to blanch the onions to take the fire out.
0:32:13 > 0:32:15- While blanching, you bring the sugar out as well.- Right.
0:32:15 > 0:32:16# Stick your onions in a pan
0:32:16 > 0:32:18# of boiling water for five minutes... #
0:32:18 > 0:32:21And after it's sufficiently blanched,
0:32:21 > 0:32:23just regular fresh breadcrumbs.
0:32:23 > 0:32:25The yolk of an egg,
0:32:25 > 0:32:27a pinch of nutmeg.
0:32:27 > 0:32:31And 40 grams of butter.
0:32:31 > 0:32:36And some salt and pepper, mix this together, mash the butter in.
0:32:36 > 0:32:37So we take eight sage leaves.
0:32:37 > 0:32:40And we want to blanch them as well.
0:32:40 > 0:32:42Because if you don't, the sage can be a bit harsh.
0:32:42 > 0:32:45- Probably blanch seven, and leave one...- Leave one...?
0:32:45 > 0:32:48Yeah, cos you need those aromatics to come through as well.
0:32:48 > 0:32:51- I think you might be right, you know.- Right, pull one out.
0:32:51 > 0:32:53There you are. It's a minute for them.
0:32:53 > 0:32:58Strain them off. Now, over to the blender.
0:32:58 > 0:32:59The un-blanched one.
0:33:03 > 0:33:05Oh, perfect!
0:33:05 > 0:33:10- So the sage and onions go into the bowl.- Let's have a taste, uh?
0:33:12 > 0:33:18- That's fine.- Good.- Now, we take the patient, and we stuff it.
0:33:18 > 0:33:21- Guys, aren't we seasoning the cavity first?- We don't.
0:33:21 > 0:33:25- Sometimes it draws the moisture out. - I would have seasoned the cavity.
0:33:25 > 0:33:29- You're not us, though! Because that, then, would be you!- Absolutely!
0:33:29 > 0:33:34A spoonful here, just to get the breasts.
0:33:34 > 0:33:35Handy wash.
0:33:35 > 0:33:39Now Dave's stuffed the chicken, you take your nice clean hand
0:33:39 > 0:33:42and then you smear...
0:33:42 > 0:33:45..it all over with butter.
0:33:45 > 0:33:46- Unsalted butter?- Yeah.
0:33:46 > 0:33:52Now just again, to keep the moisture up, I'm going to put some water, just cover the tin.
0:33:52 > 0:33:54Then just tent some foil over it.
0:33:54 > 0:33:57We don't want it to dry out either.
0:33:57 > 0:34:01So with a chicken like that, you want about two hours at 180.
0:34:01 > 0:34:04And that allows for the stuffing as well.
0:34:04 > 0:34:09When you're stuffing a chicken, what you need to do is add the cooking time of the stuffing to the chicken.
0:34:09 > 0:34:12- Because you want it all cooked together. - Pop you in the oven, girls!
0:34:14 > 0:34:19And after two hours, your chickens will look like this!
0:34:19 > 0:34:22Cos here's a couple we put on earlier.
0:34:22 > 0:34:25Those two, they'll do for our supper!
0:34:25 > 0:34:28Ah yes, lovely! Doubly, doubly check that they're cooked.
0:34:28 > 0:34:31We want to put that into the thickest part of the breast.
0:34:31 > 0:34:33It is a meat thermometer.
0:34:33 > 0:34:38It certainly is. And it should read about 77, I should think.
0:34:38 > 0:34:40Just above 65.
0:34:40 > 0:34:44So the here's-one-we-did-earliers, are going back in the oven for 20 minutes.
0:34:44 > 0:34:48- Thus, by using the thermometer, we've averted disaster.- Disaster, eh?
0:34:51 > 0:34:55I'm dead pedantic about chips. Not too fat, not to him.
0:34:55 > 0:34:57I don't like chunky chips.
0:34:57 > 0:35:00I think it's the perfect bar,
0:35:00 > 0:35:03- look at that. - While Dave's chopping chips, I'll do the gooseberry sauce.
0:35:03 > 0:35:05I've got some fantastic local gooseberries.
0:35:05 > 0:35:08I'm making a sugar syrup, and poach the gooseberries in the sugar syrup.
0:35:08 > 0:35:11You want to melt that sugar into the water.
0:35:11 > 0:35:15The zest of a whole lemon.
0:35:15 > 0:35:17The gooseberries going now, look.
0:35:17 > 0:35:21Just poach them for about three minutes.
0:35:21 > 0:35:23I could sit here all day making these chips, like this.
0:35:23 > 0:35:26I just see the pile grow and feel satisfaction.
0:35:26 > 0:35:29- It must be very therapeutic, isn't it?- It is.
0:35:29 > 0:35:31I'm good with repetitive tasks.
0:35:31 > 0:35:34This is the second part of the sauce.
0:35:34 > 0:35:37We're going to put about 300 millilitres of white wine.
0:35:37 > 0:35:40We're going to boil that really quite hard, so it reduces by half.
0:35:40 > 0:35:43See the flame over the top of the pan?
0:35:43 > 0:35:46That's the alcohol burning off. That's what we're after.
0:35:49 > 0:35:52All right, Kingy. Stick your tool in.
0:35:52 > 0:35:54Come on, my little beauty.
0:35:54 > 0:35:5760 degrees and rising, captain.
0:35:57 > 0:36:00We definitely want it over 71 degrees.
0:36:00 > 0:36:02We've made 71.
0:36:02 > 0:36:05That's a cooked chicken! I'm just going to cover those.
0:36:05 > 0:36:07I'm just going to put them aside to rest.
0:36:07 > 0:36:10I need some of that cooking juice off.
0:36:10 > 0:36:12All right. It's mostly fat.
0:36:12 > 0:36:16You know that double, double fantastic chicken stock?
0:36:16 > 0:36:18- Can I nick some?- Yes.
0:36:18 > 0:36:21Double chicken stock. That's liquid chicken, isn't it?
0:36:21 > 0:36:25That's just pure chicken essence.
0:36:25 > 0:36:27- Shall I get my chips on? - Get your chips on, then.
0:36:27 > 0:36:32Two stage chips. I give them ten minutes at about 130 degrees.
0:36:32 > 0:36:36This is to blanch them, to cook them through, not to get them golden.
0:36:36 > 0:36:41I'm going to leave the syrup in the pan and just take the gooseberries out.
0:36:41 > 0:36:43Just push that through the sieve.
0:36:43 > 0:36:45It's a bit of a faff, but it's worth it.
0:36:45 > 0:36:47You get a proper puree.
0:36:47 > 0:36:49You do. It's lovely. It's just worth making the effort.
0:36:49 > 0:36:53This is wonderful Staffordshire smoky streaky bacon.
0:36:53 > 0:36:56All I'm going to do is run the broad beans in the bacon fat and serve.
0:36:56 > 0:36:59- Where is that puree going? - The puree...
0:36:59 > 0:37:02- Is going into that sauce? - Is going into this sauce, you see.
0:37:02 > 0:37:05Ugh, I don't know about that.
0:37:05 > 0:37:07Don't you? Tough. We do.
0:37:07 > 0:37:09Spoon at a time.
0:37:09 > 0:37:15The pan heated with oil, wonderful smoky bacon and we're going to render that down so it's crispy bacon bits.
0:37:15 > 0:37:19All that bacon fat is what we're going to use to cook the broad beans.
0:37:19 > 0:37:23Put that on to sizzle away. As you can see, they're beginning to colour
0:37:23 > 0:37:27a little bit, not appreciably, but they've cooked through in the middle.
0:37:27 > 0:37:31These can go cold now, and just before service,
0:37:31 > 0:37:34crank this up to 190, and do the chips
0:37:34 > 0:37:37for five minutes and you'll get the crispiest, most lovely chips ever.
0:37:37 > 0:37:42With the stock syrup that we had before, I'm just going to put a little bit in at a time.
0:37:42 > 0:37:44Whisk it round.
0:37:47 > 0:37:50I think that's spot on.
0:37:50 > 0:37:53- I think it's too tangy.- Too tangy?
0:37:53 > 0:37:55OK. Bit more syrup.
0:37:58 > 0:38:00That's better.
0:38:00 > 0:38:04Sausage balls. They really are a nice little garnish. Nothing fancy.
0:38:04 > 0:38:10We want three balls on each serving, because we must never have even numbers on a plate.
0:38:10 > 0:38:15We've just added a little bit of butter to that, so just to give it a nice gloss.
0:38:15 > 0:38:18Lovely. That can sit, just nice, off the heat.
0:38:18 > 0:38:22I'll crack on, Dave, with these broad beans.
0:38:22 > 0:38:26This amount of broad bean-ness, in its raw state,
0:38:26 > 0:38:30there's quite a lot there. That's all you get from it, OK?
0:38:30 > 0:38:32We've been double-podding them.
0:38:32 > 0:38:36It comes out of the pod like that, crack off the husk at the back, take the thing off the top.
0:38:36 > 0:38:41You want that little golden green nugget in the middle. It's a faff, but worth it.
0:38:41 > 0:38:46- What are we doing with the broad beans?- You know the lardons that Dave fried off before?
0:38:46 > 0:38:48We're just going to sit them and toss them...
0:38:48 > 0:38:50- In with the beans? - In with the beans.
0:38:50 > 0:38:52So, they go in there, like that.
0:38:52 > 0:38:56- They're going to be so nice, aren't they?- Yes.
0:38:56 > 0:38:58Interestingly, what we've done, we've just put them in.
0:38:58 > 0:39:02- We've not blanched these because they're so soft. - Do you want butter in there?
0:39:02 > 0:39:03That would be brilliant.
0:39:03 > 0:39:09Just put those into some hot oil and watch them sizzle away, until they're golden all over.
0:39:09 > 0:39:12They used to be a dead nice garnish with the stuffing.
0:39:12 > 0:39:14Put the chips on, these will take five minutes.
0:39:14 > 0:39:17They'll go mega crispy and golden.
0:39:17 > 0:39:19Not that long from plating up now, skipper.
0:39:22 > 0:39:24- Just like that, Si.- Perfect.
0:39:31 > 0:39:34There we are. That's our tribute to Staffordshire.
0:39:34 > 0:39:40- It's a classic, free range, simply roasted chicken, with a sage and onion stuffing.- And chips.
0:39:40 > 0:39:43You know? Just a nice gravy made from gooseberries.
0:39:43 > 0:39:47And we've got some broad beans, and sausage meat balls from good local sausage.
0:39:47 > 0:39:51- Well done, boys. Excellent. - Thanks for your help.
0:39:52 > 0:39:56- I think I'll start with the chicken first. - That way you can't miss it, can you?
0:39:56 > 0:40:00The chicken is actually cooked fantastic. Tastes really good.
0:40:00 > 0:40:03Broad beans are good. The stuffing is amazing, yeah.
0:40:03 > 0:40:05I think overall...
0:40:05 > 0:40:09excellent dish. The chicken is really good.
0:40:09 > 0:40:12The chips are good, vegetables good, I really like the stuffing.
0:40:12 > 0:40:16For me, me personally, I'm not too great on the gravy.
0:40:16 > 0:40:19- Really?- Being honest. That's me.
0:40:19 > 0:40:22- Fair enough, fair dos.- That's absolutely straight, that's great.
0:40:22 > 0:40:24I think you're wrong, but...
0:40:24 > 0:40:26HE LAUGHS
0:40:26 > 0:40:28- Thanks very much. - High praise indeed.
0:40:30 > 0:40:35It's crunch time. The diners here will taste both dishes, without any idea who cooked which.
0:40:35 > 0:40:37First up is Matt's fillet of Tamworth pork,
0:40:37 > 0:40:40with mousseline potatoes and organic lager sauce.
0:40:40 > 0:40:44I thought the presentation was fantastic, really good contrasting colours.
0:40:44 > 0:40:48You have the orange of the carrots and the splashes of green.
0:40:48 > 0:40:52You eat with your eyes and I saw it, and I watched her get in there and start eating.
0:40:52 > 0:40:56Probably, there needed to be a bit more on the plate. As a farmer's wife,
0:40:56 > 0:40:58I'd have been sacked for serving that much up!
0:40:58 > 0:41:01The flavours were good, but the sauce wasn't strong enough
0:41:01 > 0:41:04to complement such a beautiful piece of pork.
0:41:04 > 0:41:08The grated courgette had a bitterness to it, but I liked that,
0:41:08 > 0:41:13I thought that was something different. They often can be quite bland.
0:41:13 > 0:41:16I think the sauces were excellent. The pork was beautifully cooked.
0:41:16 > 0:41:22We've got lots of lovely pork in the county, so let's just eat more of it. It was just lovely.
0:41:22 > 0:41:26Some mixed reviews, there. What will they think of our dish?
0:41:26 > 0:41:28Fingers crossed.
0:41:28 > 0:41:33I've served gooseberry sauce before, with fish, but never with chicken.
0:41:33 > 0:41:39I'll be trying this at home, because the contrast in flavour was absolutely superb.
0:41:39 > 0:41:42If you call being brought up in Stoke eating chips in gravy
0:41:42 > 0:41:46for about the first 10 years of life, then that does represent a part of Staffordshire.
0:41:46 > 0:41:49Presentation lacked a bit of finesse, I think.
0:41:49 > 0:41:51Staffordshire on a plate was represented
0:41:51 > 0:41:57by the chips and gravy, something I have always grown up with, having gravy on my chips.
0:41:57 > 0:42:02I thought the stuffing worked really well, and it went very well with the chicken, which was really succulent.
0:42:02 > 0:42:08For Staffordshire, chips and gravy, definitely makes it very representative of the county.
0:42:13 > 0:42:15Thank you so much for coming today.
0:42:15 > 0:42:18We've had a cracking time in Staffordshire.
0:42:18 > 0:42:21We've got good memories of the county, thank you for that.
0:42:21 > 0:42:25Thanks for your hospitality, it's been fantastic. I'm going to name both dishes, OK?
0:42:25 > 0:42:30What I'd like you to do is a clear show of hands for the dish
0:42:30 > 0:42:35that you thought best represented the county that you live in.
0:42:35 > 0:42:39So, a clear show of hands, please, for the pork dish.
0:42:41 > 0:42:45OK, can have a show of hands for the chicken dish.
0:42:46 > 0:42:52Right. So that's one, two, three, four, five, six, seven, eight, nine.
0:42:52 > 0:42:53Thank you very much indeed.
0:42:53 > 0:42:56The pork dish was Matt's.
0:42:56 > 0:42:57HE LAUGHS
0:42:57 > 0:42:59The chicken dish was ours.
0:42:59 > 0:43:02Wow! Chicken and chips, see? Wahey!
0:43:04 > 0:43:08The last thing that remains to be done is to thank Matt so much for having us here.
0:43:08 > 0:43:11He's a wonderful chef. You're very lucky, you have a great restaurant.
0:43:11 > 0:43:14Thanks, Matt. Thank you so much.
0:43:14 > 0:43:16- Brilliant job.- Time for a pint, now.
0:43:16 > 0:43:19- Absolutely.- After you, chef.
0:43:19 > 0:43:22Nice one. Cheers, thank you.
0:43:22 > 0:43:24Wow, I can't believe it was a clean sweep.
0:43:24 > 0:43:29Matt is a great chef but the nostalgia for chips and gravy in this county won the day.
0:43:29 > 0:43:32Staffordshire is a brilliant county and if you're ever on the look out
0:43:32 > 0:43:35for an oatcake, we know exactly where to come.
0:43:49 > 0:43:53Subtitles by Red Bee Media Ltd
0:43:53 > 0:43:56E-mail subtitling@bbc.co.uk