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.- Come on!
0:00:25 > 0:00:28We're here to define the true taste of Hampshire.
0:00:30 > 0:00:32I've got it! Oh!
0:00:32 > 0:00:36Today we're going to Hampshire, one of the southernmost counties of Britain.
0:00:36 > 0:00:39It's got cities like Southampton, Winchester,
0:00:39 > 0:00:42it's not just at the end of the M3. We've got France over there.
0:00:42 > 0:00:47We've got the New Forest with all the game, the ponies, the deer -
0:00:47 > 0:00:49you can't eat the ponies. SI MUMBLES
0:00:49 > 0:00:51So, there you go. We're about there.
0:00:51 > 0:00:53It's really cold.
0:00:53 > 0:00:55SI CONTINUES TO MUMBLE
0:00:55 > 0:00:58- Where am I going?- Spain!- Excellent!
0:01:01 > 0:01:05'On our quest to define the true flavours of Hampshire, we cook up a classic combination to tempt
0:01:05 > 0:01:08'the crowds at the National Motor Museum.
0:01:08 > 0:01:12'A mysterious rendezvous with one of the country's leading mushroom experts in the New Forest
0:01:12 > 0:01:16'leads us to some of the best fungi we've ever cooked.
0:01:16 > 0:01:21'We visit the former world-champion racing driver who uses microscopes and manure to take organic farming
0:01:21 > 0:01:23'to a whole new level.
0:01:23 > 0:01:26'And representing Hampshire in the cook-off is Alex Aitken.
0:01:26 > 0:01:30'Will we be able to beat him with the county's finest ingredients?'
0:01:35 > 0:01:37SPAGHETTI WESTERN MUSIC PLAYS
0:01:37 > 0:01:39It's awfully quiet!
0:01:39 > 0:01:40Too quiet!
0:01:41 > 0:01:43Cos they're all down the market!
0:01:43 > 0:01:47Winchester farmers' market is the biggest in the UK,
0:01:47 > 0:01:51so we're going to be spoilt for choice in this county. The market's got to be the best place to start
0:01:51 > 0:01:54our search for the real taste of Hampshire.
0:01:54 > 0:01:56The produce is amazing.
0:01:56 > 0:02:00Everything's grown in Hampshire or strictly ten miles from the county border.
0:02:00 > 0:02:02You ever seen an aubergine like that?
0:02:02 > 0:02:05- What would you do with that, tempura?- Ooh, yeah.
0:02:05 > 0:02:09Aren't celeriac ugly looking things? But they're fantastic, aren't they?
0:02:09 > 0:02:14- I love it done with mashed potato with butter and white pepper and salt.- Oh, God!
0:02:14 > 0:02:17- Just cos it's a bit ugly doesn't mean it's not lovely.- No.
0:02:17 > 0:02:21- You've got buffalo farmed in Hampshire?- Just down the road, 20 minutes away. Yeah.
0:02:21 > 0:02:23More a bit Wild West than prairie?
0:02:23 > 0:02:25It's more an Indian vibe going on.
0:02:25 > 0:02:28Indian water buffalo from Asia.
0:02:28 > 0:02:30But let's not get side-tracked.
0:02:30 > 0:02:33We're here to define the true taste of Hampshire.
0:02:33 > 0:02:36What do you think is the iconic foodstuff of the whole of Hampshire?
0:02:36 > 0:02:38Trout. With watercress.
0:02:38 > 0:02:42- Hampshire hogs and watercress. - Hampshire hogs and watercress?
0:02:42 > 0:02:45- Trout. Beautiful local trout.- Right.
0:02:45 > 0:02:47- Anything else...?- Watercress.
0:02:47 > 0:02:48And the jams.
0:02:48 > 0:02:50- ALL:- Watercress.- Really?
0:02:50 > 0:02:53- Yeah.- Time and time again that comes up.
0:02:55 > 0:02:58- This is tomato heaven, isn't it? - It is to a lot of people.
0:02:58 > 0:03:00That looks wonderful. Look down there!
0:03:00 > 0:03:02Absolute panorama of tomatoes!
0:03:03 > 0:03:05Can we have a sample?
0:03:05 > 0:03:08Mm, that taste goes on forever.
0:03:08 > 0:03:11At this point, I wish we weren't on motorcycles and had a truck.
0:03:11 > 0:03:13THEY LAUGH I know!
0:03:13 > 0:03:15We can't do the shopping we want!
0:03:15 > 0:03:17Cor, the Hampshire hog.
0:03:17 > 0:03:19It's like Kingy on a sun bed.
0:03:20 > 0:03:22- SKIN CRACKLES - Oh, listen to that!
0:03:22 > 0:03:25- Now that's crackling! - Oh, look at that meat!
0:03:25 > 0:03:30You'll find that going around the country, each county has its little treasures.
0:03:30 > 0:03:35I've found a little treasure. I've found the crackling tree at the back of the pig!
0:03:39 > 0:03:41- Ah!- Watercress!
0:03:41 > 0:03:44I knew about the trout, but watercress.
0:03:44 > 0:03:48- Watercress only grows in chalk streams, so where else are you going to get it?- Yeah.
0:03:48 > 0:03:53In Victorian times they used to have bunches of watercress like this and eat it. Have some.
0:03:54 > 0:03:57- Do you want your own one?- No! We'll share. Don't want to be greedy.
0:03:57 > 0:04:00I do love the peppery flavour of watercress.
0:04:00 > 0:04:03It's a real kind of substantial vegetable.
0:04:03 > 0:04:04And it's so good for you!
0:04:04 > 0:04:06It's got more calcium than milk,
0:04:06 > 0:04:09more vitamin C than oranges and more iron than spinach.
0:04:09 > 0:04:13Are there any secrets to keeping the watercress fresh, Jennifer?
0:04:13 > 0:04:15Leaf-side down in iced water.
0:04:15 > 0:04:18- That'll keep it an extra two or three days.- Oh!
0:04:18 > 0:04:22And my husband's very pleased to know that it's a cure for baldness.
0:04:24 > 0:04:25You gotta eat it, dude!
0:04:25 > 0:04:29- SHE LAUGHS - Fantastic element to a salad as well.
0:04:29 > 0:04:31Pear, blue cheese, walnuts and watercress.
0:04:31 > 0:04:34With a honey dressing - fabulous!
0:04:34 > 0:04:38- TOGETHER:- Pear, blue cheese, walnuts...- And honey dressing.
0:04:38 > 0:04:40With a nice honey vinaigrette.
0:04:41 > 0:04:43Not giving you any ideas.
0:04:43 > 0:04:45We might take that!
0:04:45 > 0:04:47Cheerio now.
0:04:47 > 0:04:49It was only picked this morning as well.
0:04:49 > 0:04:51- Thank you, my darling.- A pleasure.
0:04:53 > 0:04:57Wherever we've gone in the world, nature always puts two foods together
0:04:57 > 0:04:59that complement each other perfectly.
0:04:59 > 0:05:01You're not wrong.
0:05:01 > 0:05:06We should put the two ingredients that Hampshire has to offer together - watercress and trout.
0:05:06 > 0:05:08- It's a must, Dave.- It is.
0:05:08 > 0:05:11They were born together, they should die together.
0:05:11 > 0:05:13They can fry together. SI LAUGHS
0:05:13 > 0:05:16Ah! Hampshire trout.
0:05:16 > 0:05:21- Now it's closed season, so we can't have the brown trout.- Yes. - So we've got the next best thing...
0:05:21 > 0:05:25- Some beautiful reared rainbows. - Could we have...? What do you reckon, about six?- Yeah.
0:05:25 > 0:05:28- ..Six trout would be brilliant. Thank you.- OK, then.
0:05:28 > 0:05:32- Look at those! Beauties, aren't they? - They do look very healthy fish.
0:05:32 > 0:05:38- Only came out the water last night. - Just noticed here that you have oak smoked.- Yes, we do smoked fish too.
0:05:38 > 0:05:41- We'll take a couple of them. - Shall we?- Yeah!
0:05:41 > 0:05:43I think we've got Hampshire cracked!
0:05:43 > 0:05:46It's purity - it's watercress, it's trout.
0:05:46 > 0:05:48It's clean, fresh flavours.
0:05:48 > 0:05:51Yes! Let's use our imagination and pinch Jennifer's recipe!
0:05:53 > 0:05:57- Cheers! Thank you very much! - Thanks, fella!- Nice trout!
0:06:03 > 0:06:07'With our ingredients decided, we're heading into the heart of the New Forest
0:06:07 > 0:06:11'and to Beaulieu, the grand residence of Lord Montague.'
0:06:11 > 0:06:15Beaulieu is home to the National Motor Museum, every petrolhead's dream,
0:06:15 > 0:06:17with over 250 of the most important vehicles ever built.
0:06:17 > 0:06:23But there's no time to get distracted, as there's a hungry crowd waiting for our take
0:06:23 > 0:06:25on tastes of Hampshire.
0:06:25 > 0:06:29We'll be cooking up trout en papillote - that's a paper parcel to you and me.
0:06:29 > 0:06:32And a fresh watercress and smoked trout salad.
0:06:32 > 0:06:35- Here we are again!- And we're doing two very simple dishes
0:06:35 > 0:06:39using the two signature ingredients, we feel, of Hampshire -
0:06:39 > 0:06:41watercress and trout!
0:06:41 > 0:06:45Look, potatoes - put them in boiling water. It's interesting this, isn't it?
0:06:45 > 0:06:48CROWD LAUGHS This isn't the Dead Sea Scrolls.
0:06:48 > 0:06:50This is greaseproof paper.
0:06:50 > 0:06:53And we're going to cook the trout en papillote,
0:06:53 > 0:06:55or in a paper bag.
0:06:55 > 0:06:56Make like a little parcel...
0:06:56 > 0:07:00The fish cooks in all its own juices.
0:07:00 > 0:07:02No washing up, just throw it away.
0:07:02 > 0:07:05People say, "Can you cook trout or salmon in the dishwasher?"
0:07:05 > 0:07:11- Do this with foil. Put it in the dishwasher on a hot wash...- Why would you want to cook your fish in there?
0:07:11 > 0:07:14It's questions you get asked. However, don't put the tablet in!
0:07:14 > 0:07:16LAUGHTER
0:07:16 > 0:07:19- Or you'll end up burping a lot! - You've washed trout!- Yes.
0:07:19 > 0:07:22This is rings of butter that we're going to set the trout on.
0:07:22 > 0:07:26- Real butter?- Oh, it's real butter. - Real Hampshire butter, I think.
0:07:26 > 0:07:29- It is.- Everything we've got here, we've got from Hampshire.
0:07:29 > 0:07:33Even the oil - we're not using olive oil, we're using rapeseed oil from Hampshire.
0:07:33 > 0:07:37- How's that?- Oh, that's marvellous! - Isn't it?
0:07:37 > 0:07:40So we're placing the fish on its little trivet of fat.
0:07:40 > 0:07:42LAUGHTER Right!
0:07:42 > 0:07:46Next step, season that trout on its inside and out...
0:07:46 > 0:07:49Look at the flesh and the colour of that trout.
0:07:49 > 0:07:54- We both love fly fishing for trout, and Hampshire's great for fishing.- It is very good.
0:07:54 > 0:07:57- Should we tell them about my trophy? - Oh, yeah. Go on.
0:07:57 > 0:08:00A long time, years ago, I was fishing in the north
0:08:00 > 0:08:04and, um...I caught a monster trout and ended up passing a tattooist...
0:08:06 > 0:08:09I had the trout tattoo. CROWD LAUGHS
0:08:11 > 0:08:15Dave thought it was an original bit of artwork and what happened was there was a fish and chip van
0:08:15 > 0:08:18- went by with the same thing on it! - LAUGHTER
0:08:18 > 0:08:22- Now then...- However... Children, don't get a tattoo!- No.
0:08:22 > 0:08:24It's not big and it's not clever.
0:08:24 > 0:08:27- Have you seasoned that all right? - Beautifully.
0:08:27 > 0:08:30Right, now the fresh herbs.
0:08:30 > 0:08:32OK, what we have is some dill...
0:08:32 > 0:08:34Goes well with fish.
0:08:34 > 0:08:37- A sprig of chervil?- I think so.- So just build that up like that...
0:08:37 > 0:08:39And then, do you know what this is?
0:08:39 > 0:08:42- BOY:- Coriander?- Nah, looks like coriander. Well done, good lad.
0:08:42 > 0:08:44It looks like coriander, very similar leaf.
0:08:44 > 0:08:47It's flat-leaf parsley.
0:08:47 > 0:08:51I'm just going to cut some nice thin slices of lemon to put on the top.
0:08:51 > 0:08:55- There you go.- Just put some oil... Look at the colour of that!
0:08:55 > 0:08:59Rapeseed oil's great. You can substitute that for extra virgin olive oil. It's, um...
0:08:59 > 0:09:02a great salad oil. It's quite kind of nutty.
0:09:02 > 0:09:05That watercress is gonna steam in the fish juices
0:09:05 > 0:09:07and that'll be our vegetable.
0:09:07 > 0:09:10So we'll put that said watercress around our trout...
0:09:10 > 0:09:12Now I'll attempt to close this!
0:09:14 > 0:09:16Has anybody got any Sellotape?
0:09:16 > 0:09:17THEY ALL LAUGH
0:09:19 > 0:09:22- Dear, me! - Think Cornish pasties for this.
0:09:22 > 0:09:24Seal this nice and tightly.
0:09:24 > 0:09:28For a dinner party, you can imagine you've got 12 people coming,
0:09:28 > 0:09:32just prep 12 paper bags up, like this. Apart from your potatoes
0:09:32 > 0:09:34you've got 12 boil-in-a-bag dinners!
0:09:34 > 0:09:37Except it's posh boil-in-a-bag.
0:09:37 > 0:09:39- Should we do another?- Should we? - Yes!- Let's.
0:09:39 > 0:09:44I reckon that we can get one of those done, from scratch, in three minutes.
0:09:46 > 0:09:48CROWD LAUGHS
0:09:48 > 0:09:53- Look at that, dude!- Butter on. Butter on. Hurry up!
0:10:03 > 0:10:04Lemon juice!
0:10:09 > 0:10:11Finished! How long was that?
0:10:11 > 0:10:12- One minute 30.- Right.
0:10:12 > 0:10:15Conclusive proof that you can cook a meal for 12 in 18 minutes.
0:10:15 > 0:10:20Sit that in a hot oven for about 10 to 15 minutes.
0:10:20 > 0:10:21Think we're trouting.
0:10:21 > 0:10:23We're going to get on with some salad.
0:10:23 > 0:10:25Again, using trout. Again, using watercress.
0:10:25 > 0:10:29Lovely smoked... Some little mustard dressing.
0:10:29 > 0:10:31Some local horseradish, mixed with some creme fraiche.
0:10:31 > 0:10:34It's gonna be an amalgam of lovely gorgeousness, isn't it?
0:10:34 > 0:10:37It's a honey dressing, not mustard.
0:10:37 > 0:10:39- What did I say?- A mustard dressing.
0:10:39 > 0:10:41- Did I?- Yes. But you were very good till then.
0:10:41 > 0:10:45- Thanks.- The salad will have some pear and some walnut as well.
0:10:45 > 0:10:48We'll make a nice honey vinaigrette for that.
0:10:48 > 0:10:52And I've got to tell you, you haven't seen anything until you've seen the Myers
0:10:52 > 0:10:54crack a walnut with his bare hands! Oh, yes!
0:10:56 > 0:10:58Finger. Walnut...
0:11:00 > 0:11:02Zen...
0:11:02 > 0:11:03Good!
0:11:03 > 0:11:05- APPLAUSE - I'll show you that again.
0:11:05 > 0:11:06HE EXHALES MEDITATIVELY
0:11:07 > 0:11:10CROWD LAUGHS
0:11:10 > 0:11:12Ow! HE HUMS
0:11:13 > 0:11:16CROWD LAUGHS I want another one!
0:11:16 > 0:11:18I could be a nut ninja!
0:11:18 > 0:11:20SI LAUGHS
0:11:21 > 0:11:24The middle-aged mutant ninja nut cracker!
0:11:24 > 0:11:25LAUGHTER
0:11:27 > 0:11:29Now the other thing is...
0:11:29 > 0:11:33You know how pear has that slight aniseed flavour to it?
0:11:33 > 0:11:37It goes really well with fish, that. And also, because it's cold,
0:11:37 > 0:11:41you want to have those different textures on your palate, and flavours.
0:11:41 > 0:11:45- The salad doesn't just have to be a load of old lettuce, does it? - It does not.
0:11:45 > 0:11:48- Look, you can see the size of the chunks of the pear.- Nice pear.
0:11:48 > 0:11:50Look at that.
0:11:50 > 0:11:53You want to get a bit of pear and a bit of walnut in each bite.
0:11:53 > 0:11:56The reason is there's a slight bitterness to the back of the walnut when you bite it.
0:11:56 > 0:12:01You know, great nutty flavour, but a slight bitterness. And what happens is that the pear
0:12:01 > 0:12:05- complements it perfectly because it's slightly sweet.- Rapeseed oil.
0:12:05 > 0:12:09You could use extra virgin olive oil but when in Hampshire, use what's local.
0:12:09 > 0:12:12White wine vinegar. 50-50.
0:12:12 > 0:12:15Honey from Brockenhurst.
0:12:15 > 0:12:18About those fillets - just trim them off...
0:12:20 > 0:12:23- DAVE HUMS - Have you gone all Miranda again?
0:12:23 > 0:12:24Look how this is flaking.
0:12:24 > 0:12:28This is oak smoked trout. Absolutely gorgeous!
0:12:28 > 0:12:30Oak smoked trout.
0:12:30 > 0:12:33- Do you want to try this vinaigrette? - I do.- That's the honey.
0:12:35 > 0:12:37Very nice. It's lovely.
0:12:37 > 0:12:40- Good balance? - A good balance, I would say.
0:12:40 > 0:12:43We'll just pour what we think... is right on that.
0:12:43 > 0:12:45That'll stop the pears discolouring.
0:12:45 > 0:12:48Do you not have to use any special kind of pear?
0:12:48 > 0:12:51No. The best pears to use are the pears that are in season.
0:12:51 > 0:12:54And you want quite a firm pear just for that texture.
0:12:54 > 0:12:57As a final finish for the smoked trout
0:12:57 > 0:12:58I'm just making a little topping.
0:12:58 > 0:13:00Some creme fraiche...
0:13:00 > 0:13:01some hot horseradish...
0:13:01 > 0:13:04Horseradish is always a great one with smoked trout.
0:13:04 > 0:13:09And some nice wholegrain local cider mustard.
0:13:09 > 0:13:10Oh!
0:13:10 > 0:13:13Does anybody here eat a lot of trout?
0:13:13 > 0:13:15- MAN:- Yes. Twice a week.
0:13:15 > 0:13:18- Do you fish for trout yourself?- No. A friend.
0:13:18 > 0:13:20- So you get his fish?- Yes.
0:13:20 > 0:13:25Did you notice how he said "friend"? He said it in a sort of, "I've got a mate who's a poacher, so..."
0:13:25 > 0:13:27THEY ALL LAUGH
0:13:27 > 0:13:32Just put some of that wonderful horseradish and mustard on there...
0:13:32 > 0:13:34- Look at that!- There we are.
0:13:35 > 0:13:39Here we have it - the watercress, walnut, pear, smoked trout salad
0:13:39 > 0:13:43with a honey vinaigrette and horseradish, creme fraiche and mustard topping.
0:13:43 > 0:13:45Hurray! APPLAUSE
0:13:48 > 0:13:51But we mustn't forget our first dish - trout in a paper parcel.
0:13:52 > 0:13:54Now the watercress has wilted down beautifully.
0:13:54 > 0:13:57All that butter and juices, that's our gravy.
0:13:57 > 0:14:00- This will serve, how many would you say, Dave?- Two.
0:14:00 > 0:14:02Yeah. I would say that.
0:14:02 > 0:14:06- I think one trout per person. - Look at that, you've got the outside of the fish...
0:14:06 > 0:14:09Good that, innit? Yeah?
0:14:09 > 0:14:13These lovely potatoes. And, of course, the butter.
0:14:13 > 0:14:14Just to finish...
0:14:14 > 0:14:16- Sprinkles!- Some chervil.
0:14:18 > 0:14:20Our homage to Hampshire trout, dude.
0:14:20 > 0:14:21Our homage to Hampshire.
0:14:21 > 0:14:24APPLAUSE
0:14:26 > 0:14:28But what will the locals make of it?
0:14:28 > 0:14:29It's the salad I want to taste.
0:14:31 > 0:14:34- It looks lovely and moist.- Good, are you getting all those flavours?
0:14:34 > 0:14:36- Good, innit?- Very good. Enjoying that.
0:14:36 > 0:14:38What do you think of the fish, ladies?
0:14:38 > 0:14:42- I'll be trying that.- It's a very fragrant way to cook the fish.
0:14:42 > 0:14:45I haven't had watercress with trout before, but that is lovely.
0:14:45 > 0:14:49- I'll try it at home.- What about the potatoes, boys?- Yummy!
0:14:49 > 0:14:51- Try it.- I don't like fish.
0:14:51 > 0:14:53Try a piece of pear in it.
0:14:53 > 0:14:55- A nice touch with the flavours?- Hmm.
0:14:55 > 0:14:57- See?- Oh, I like the pear.
0:14:57 > 0:15:01- Is it a winner?- Hmm, with the pear. It's lovely.- Great.
0:15:01 > 0:15:04- What do you think of the salad?- I was a bit suspect about the horseradish.
0:15:04 > 0:15:07But it really sets it off really nice.
0:15:07 > 0:15:10- Quite glad you came, really. - What was this one again? - It's watercress.
0:15:10 > 0:15:12Oh, watercress. Yeah, this is so nice.
0:15:12 > 0:15:16He's going, "Is the watercress good?" THEY LAUGH
0:15:16 > 0:15:18- Very nice.- Ladies?
0:15:18 > 0:15:20- Thumbs up!- Thank you very much.
0:15:20 > 0:15:24Our two ways with trout and watercress hit the spot with the locals
0:15:24 > 0:15:28but our biggest challenge is yet to come.
0:15:30 > 0:15:34As always, we're taking on one of the county's top chefs in their restaurant,
0:15:34 > 0:15:39using local ingredients to see who can best define the taste of the region.
0:15:39 > 0:15:42It will be up to local diners to decide whose dish best represents
0:15:42 > 0:15:44the true flavours of Hampshire.
0:15:44 > 0:15:47Our opponent today is...
0:15:49 > 0:15:54Alex Aitken - the self-taught chef and owner of restaurant Le Poussin
0:15:54 > 0:15:55in the heart of the New Forest.
0:15:55 > 0:15:58Alex has held a Michelin star for the past 15 years.
0:15:58 > 0:16:01I'd left school without many qualifications
0:16:01 > 0:16:03so I got a job in a kitchen washing up.
0:16:03 > 0:16:08As for training, I never went to college. Never worked in anybody else's kitchen as a chef,
0:16:08 > 0:16:11so I really, really am totally self-taught.
0:16:13 > 0:16:17We are based in the heart of the New Forest. The New Forest itself is a great larder
0:16:17 > 0:16:20and we do pick wild food. We pick lots of mushrooms.
0:16:20 > 0:16:24There's shoots around here and we get game and venison virtually all the year round.
0:16:24 > 0:16:28Then there's the small-holding farmers who produce wonderful pork,
0:16:28 > 0:16:32free-range chickens, ducks - it's just a great place to run a restaurant.
0:16:32 > 0:16:35My favourite dishes are wild dishes.
0:16:35 > 0:16:39It's like eating off the forest floor coming here, cos I forage for everything.
0:16:39 > 0:16:43Today we're going to do some venison with wild mushrooms. It's me.
0:16:43 > 0:16:47Saddle of venison with pears, walnut and a beautiful game sauce.
0:16:53 > 0:16:56It's not going to be easy, this one. I can sense it.
0:16:56 > 0:17:00DAVE SNIFFS I can smell truffles and furniture polish.
0:17:00 > 0:17:04We'll be all right. Confidence. He's self-taught, we're self-taught.
0:17:04 > 0:17:06It's all gonna be fine.
0:17:06 > 0:17:08He's coming!
0:17:10 > 0:17:14- Hi, there.- Nice to meet you. - I'm Dave. Pleased to meet you.
0:17:14 > 0:17:17- You can cook, can you? - Right, I'm off. See you later!
0:17:17 > 0:17:19- Come on!- Boys, I'm not that scary. Come in!
0:17:21 > 0:17:23Courage. I said we'd be all right.
0:17:27 > 0:17:29We're here. Let battle commence!
0:17:29 > 0:17:32- What are you kicking off with, Alex? - I'm gonna kick off with saddle of venison
0:17:32 > 0:17:36cooked rare, with pears, walnuts and a beautiful game sauce.
0:17:36 > 0:17:38I might sneak in a New Forest haggis.
0:17:38 > 0:17:41How can you sneak in a New Forest haggis?
0:17:41 > 0:17:44- It's not the sort of thing that falls out your pocket, is it?- No!
0:17:44 > 0:17:46- I think he had that planned all along.- He has.
0:17:46 > 0:17:48- What this?!- Potatoes.
0:17:48 > 0:17:51- That's not a potato, that's Imperial Leather, that.- No, no.
0:17:51 > 0:17:55- Very special potatoes. - Poshest potato I've seen. - There's two reason for it -
0:17:55 > 0:17:57one, yes, it'll look pretty on the plate.
0:17:57 > 0:18:02But the other reason is we have a uniform shape, and when we cook it, it'll cook correctly.
0:18:02 > 0:18:05Otherwise if you put all sorts of different shapes and sized potato,
0:18:05 > 0:18:10- one's raw, one's soft and there's one in the middle that's just right. - What are you doing first?
0:18:10 > 0:18:13These fondant potatoes. We call them fondant, which means "melting",
0:18:13 > 0:18:16cos they've been cooked slow but in lots of butter.
0:18:16 > 0:18:20So in this pan here I've got butter, garlic and a little bit of thyme.
0:18:20 > 0:18:24- A fella after our own hearts - he's not shy with butter.- No.
0:18:24 > 0:18:25- Butter's lovely!- It's a good thing.
0:18:25 > 0:18:29Right, well, those there... nice colouring. I'll just pop them in the oven
0:18:29 > 0:18:32and eventually they'll come out golden and beautiful.
0:18:32 > 0:18:35The next garnish to prepare is the pears.
0:18:35 > 0:18:39- And these are very simple. - What pears are your preference for this dish?
0:18:39 > 0:18:42Conference pear is best. These are a bit soft, to be honest.
0:18:42 > 0:18:45- Are you sure about putting pear with venison?- Definitely.
0:18:45 > 0:18:49We want the richness of the venison to be contrasted with fruit.
0:18:49 > 0:18:53And then I like to add nuts, which are my caramelised walnuts.
0:18:53 > 0:18:55- Really?- Are they nice? - They are very nice.
0:18:55 > 0:18:57I know, I've had a few! THEY LAUGH
0:18:57 > 0:19:01This is the flavouring, what we're gonna cook the pears in, which is a garnish.
0:19:01 > 0:19:04Some cinammon stick, star anise...
0:19:04 > 0:19:07orange peel...
0:19:07 > 0:19:08A little bit of sugar...
0:19:09 > 0:19:14We'll let a bit of heat go on there cos I always think when you're using aromatics
0:19:14 > 0:19:18it's quite nice to get some heat out of them first. And then some red wine...
0:19:20 > 0:19:23Just simmer away, and, um...
0:19:23 > 0:19:26- it'll be ready for us to use when we cook the venison.- Right.
0:19:26 > 0:19:29What I do with the venison is I will cook it first and put it to rest.
0:19:29 > 0:19:34And then while it's resting, we finish the sauce and bring the dish together.
0:19:34 > 0:19:36How long would that deer be hung for?
0:19:36 > 0:19:38That one was hung for three weeks.
0:19:38 > 0:19:39PAN SIZZLES
0:19:39 > 0:19:44- The texture of that venison, it's lovely and sticky, isn't it? - Butter-like, isn't it?- Yeah.
0:19:44 > 0:19:46- It will be so tender.- Yeah.
0:19:48 > 0:19:50Oh, look at that!
0:19:50 > 0:19:55You see you can tell the quality of the meat, cos there's an instant colour on that meat.
0:19:55 > 0:19:58- It's caramelised straight away. - Just wonderful.
0:19:59 > 0:20:03- Here, unlike what you saw with the potatoes, I'm using a lot more olive oil here.- Yes.
0:20:03 > 0:20:08Which is quite good, cos venison is very good for you and very little cholesterol.
0:20:08 > 0:20:13- I hope what you're cooking's got little cholesterol as well. - Loads of oil.- Little cholesterol.
0:20:16 > 0:20:18The thing is we know what we do well.
0:20:18 > 0:20:20- And it's not subtle.- No!
0:20:20 > 0:20:22No.
0:20:22 > 0:20:23Oh, look at that!
0:20:23 > 0:20:26And there's so much flavour in that...
0:20:26 > 0:20:29the basting juices that we've put back on there.
0:20:29 > 0:20:32And we will leave it there. It's in a warm kitchen...
0:20:32 > 0:20:34- Don't touch!- Sorry.
0:20:34 > 0:20:38The warmth of the kitchen... I knew you were gonna go...
0:20:38 > 0:20:44- But the great thing is in the warmth of the kitchen, it will just be left to repose.- Yes.
0:20:44 > 0:20:48He's saying "repose". Dude, we need to learn language like that! Repose.
0:20:48 > 0:20:50Right, the pan's now seriously hot,
0:20:50 > 0:20:53and when I was working earlier, preparing the venison,
0:20:53 > 0:20:57I took off some of the trimmings and chopped them up.
0:20:57 > 0:21:01So using the same pan, as well, that we were using,
0:21:01 > 0:21:04just to add extra flavour to the sauce...
0:21:07 > 0:21:12..and then we've already made stock, but when I make my sauces, I like to add carrot, celery, leek.
0:21:12 > 0:21:16And this will give sweetness to the sauce a little bit as well and help with the colour.
0:21:17 > 0:21:23And I suppose really all we're doing is building up flavour upon flavour.
0:21:23 > 0:21:27- Is that redcurrant jelly?- That's redcurrant jelly gone in there now.
0:21:27 > 0:21:31So I now have to balance sweetness with sour, so I also add red wine vinegar.
0:21:31 > 0:21:33Ah!
0:21:33 > 0:21:37- It will give colour as well, cos it'll go really dark.- Look at that!
0:21:37 > 0:21:43So you can see now, all that redcurrant jelly, the red wine vinegar,
0:21:43 > 0:21:47has virtually gone almost to a caramel. Almost.
0:21:47 > 0:21:51That's just a little bit of red wine, a little depth of alcohol,
0:21:51 > 0:21:53an extra little flavour.
0:21:53 > 0:21:58And these boys here - we've got to keep turning them...
0:21:58 > 0:22:01It's just the glaze on that, man - I mean, it's just...
0:22:01 > 0:22:04That's now reducing well, and we add some wonderful game stock.
0:22:12 > 0:22:17That's the basis for the sauce. We're building our dish now, nearly ready to present it.
0:22:17 > 0:22:20Just got to finish the garnishes, so we're getting towards the end.
0:22:20 > 0:22:25- There we are - look at that. That's the pears now, that lovely rich colour, the wine...- Yeah.
0:22:25 > 0:22:28- And the aromatics and, oh-h... - HE SNIFFS
0:22:29 > 0:22:33- Whoa! That's fabulous. - That's cleared me senses.
0:22:33 > 0:22:36From now on, we're not doing potatoes unless they're square!
0:22:36 > 0:22:40These lovely pieces here, what happens to...?
0:22:40 > 0:22:42- THEY LAUGH - Chef's perks!
0:22:48 > 0:22:52- It's a bit chewy, but it tastes good.- It's all right, you know?!
0:22:52 > 0:22:55These are a secret weapon, the New Forest haggis.
0:22:55 > 0:22:59I'll put a little bit of the sauce in there.
0:22:59 > 0:23:02- I think that's unfair. - You really do?
0:23:02 > 0:23:04- No!- Good!
0:23:04 > 0:23:10So I'm now just getting the pans ready to warm up all the different garnishes.
0:23:10 > 0:23:13This is one of my favourite ingredients.
0:23:13 > 0:23:14What is it?
0:23:14 > 0:23:17Mashed swede.
0:23:17 > 0:23:19What the swede really goes well with...
0:23:19 > 0:23:24- The haggis!- The haggis! You can't have haggis without neeps!- Hey, man!
0:23:24 > 0:23:26Buttered cabbage, eh?
0:23:26 > 0:23:27Simple as that.
0:23:32 > 0:23:35Start here - this is where the haggis will go.
0:23:37 > 0:23:39It's a meteorite of swede!
0:23:39 > 0:23:43I'll pick the best ones, as these are going out to be tasted.
0:23:47 > 0:23:50- Have we got any greens?- Oh!
0:23:50 > 0:23:53- You can smell the thyme and the garlic coming through.- Oh, yes!
0:23:57 > 0:24:01- Candied walnuts.- A couple of spare ones.- I couldn't possibly(!)
0:24:04 > 0:24:05Just perfect.
0:24:05 > 0:24:07Yep.
0:24:20 > 0:24:23Well done, mate. That's fantastic!
0:24:23 > 0:24:28- Well, I hope the guys that are gonna taste it enjoy it. That's the most important.- Oh, I think we might!
0:24:31 > 0:24:33Oh, cor!
0:24:33 > 0:24:34Oh!
0:24:34 > 0:24:38I have to say, this sauce is just to die for.
0:24:38 > 0:24:41A little bit of that swede...
0:24:41 > 0:24:46It is technically a haggis - it's not a full haggis, it is a haggis.
0:24:46 > 0:24:48Look at the colour of that pear.
0:24:48 > 0:24:54- I know.- I think we're in bother here, dude, cos it's a perfect execution of each individual element,
0:24:54 > 0:24:56and we ain't got a Michelin star.
0:24:56 > 0:25:00Yeah. In the words of the poet, we're knackered!
0:25:01 > 0:25:03But it's the locals who will decide whose dish is best
0:25:03 > 0:25:05in a blind tasting coming up.
0:25:05 > 0:25:07The pressure's on.
0:25:07 > 0:25:11What can we cook that's a real taste of Hampshire to beat that?
0:25:13 > 0:25:16- The watercress and trout went down well.- Yeah.
0:25:16 > 0:25:18- We don't want to do that, though, do we?- No.
0:25:18 > 0:25:22- We need to up the ante more than that.- What about...? A-yeah! Look at that!
0:25:22 > 0:25:24I've had an idea - pig.
0:25:24 > 0:25:27- Hampshire pigs!- Hampshire hog. - Oh, where's it gone?
0:25:27 > 0:25:29You're seeing things again.
0:25:29 > 0:25:31But it's a good idea, though.
0:25:31 > 0:25:34- There's another one! - Pigs and fungus...
0:25:34 > 0:25:35Over there!
0:25:38 > 0:25:39There's loads of them, dude!
0:25:40 > 0:25:46- If we're gonna beat Alex, we need the best possible pork. - Can't we just go to a butcher's?
0:25:47 > 0:25:50We might stand a chance with this little number -
0:25:50 > 0:25:52crispy belly of pork on a bed of wild mushrooms
0:25:52 > 0:25:56with wild boar and mushroom tortellini. But it can't be any old pork,
0:25:56 > 0:25:59it needs to be the best in Hampshire.
0:26:04 > 0:26:07So we're making a pit stop with a man who's truly gone off-road.
0:26:07 > 0:26:11Former Formula One racing driver Jody Scheckter
0:26:11 > 0:26:16left the fast lane 12 years ago and took up farming with a difference - biodynamic farming.
0:26:16 > 0:26:20- Its message is simple - healthy soil...- Means healthy grass.
0:26:20 > 0:26:24- Means healthy animals... - Means healthy meat and probably the best pork in Hampshire.
0:26:24 > 0:26:28Jody Scheckter - fast driver, but a very slow farmer, I gather.
0:26:28 > 0:26:30Ah! Here's the man himself!
0:26:30 > 0:26:34- Pleased to meet you.- Jody, I'm Si. Nice to meet you, man.
0:26:34 > 0:26:36Want to have a look at the farm now?
0:26:36 > 0:26:38Absolutely. For sure.
0:26:38 > 0:26:41Cor, being driven by Jody Scheckter! Fast cars and sausages!
0:26:45 > 0:26:49If you have a look, you'll see our grass. 31 herbs, clovers and grasses. No rye grass,
0:26:49 > 0:26:51and half a per cent red clover.
0:26:51 > 0:26:53So it's all old varieties.
0:26:53 > 0:26:58But what goes into the soil to make it so rich and diverse?
0:26:58 > 0:27:00Yeah! Steaming piles of manure!
0:27:01 > 0:27:04Here's the compost.
0:27:04 > 0:27:07We're actually growing bacteria and fungi to put on the land.
0:27:07 > 0:27:09We take temperatures every day.
0:27:09 > 0:27:11We put compost in, seaweed in,
0:27:11 > 0:27:17biodynamic mixes and biology mixes. We don't let it go over 65 degrees.
0:27:17 > 0:27:20We are not reducing waste. We are making compost.
0:27:20 > 0:27:22In his pursuit for perfect meat,
0:27:22 > 0:27:26- Jody's even got a lab. - Oh, no, not science!
0:27:26 > 0:27:29- I failed biology at school. - Don't worry, dude, I'll explain.
0:27:29 > 0:27:33In the lab, chemists and biologists analyse every particle,
0:27:33 > 0:27:37so they can produce naturally top-quality soil.
0:27:37 > 0:27:40But we mustn't forget the main reason for our visit.
0:27:40 > 0:27:44We're hunting for Hampshire's best pork to compete against Alex Aitken,
0:27:44 > 0:27:47and Jody's got just the thing.
0:27:47 > 0:27:50These wild boars would wreck your farm, given the chance!
0:27:50 > 0:27:53Yeah, we try to keep them as natural as we can among the trees.
0:27:53 > 0:27:57But you need special fences dug down and you can't rotate them.
0:27:57 > 0:28:01We like to rotate the animals around the whole farm. The meat's fantastic.
0:28:01 > 0:28:05It's stronger, isn't it? I think it'd be good for ravioli, or part of a dish.
0:28:05 > 0:28:06- Can we buy some off you?- Sure.
0:28:06 > 0:28:08GRUNTING
0:28:08 > 0:28:11- This is perfect. - It's absolutely unbelievable, Dave.
0:28:11 > 0:28:16- Nice layer of fat, nice marbling. - The butchery skill here is second to none.
0:28:16 > 0:28:20- So, boys, could we have some belly pork?- Rind on, for nice crackling.
0:28:20 > 0:28:23- OK.- Could we have some loin of wild boar? It doesn't need rind on,
0:28:23 > 0:28:26- cos I'm gonna mince it for tortellini.- Right.- That's us done.
0:28:26 > 0:28:31- We got Jody Scheckter doing the meat!- What can you say? We're laughing!- We're laughing!
0:28:31 > 0:28:35Hampshire's New Forest is home to some of Britain's finest fungi,
0:28:35 > 0:28:38and we're going to get some chanterelles.
0:28:41 > 0:28:43Oh, the joys of biking in Britain.
0:28:45 > 0:28:50The county's mushroom expert moved here 30 years ago, and leads the field in foraging.
0:28:50 > 0:28:52She's a bit of an enigma.
0:28:52 > 0:28:54A secret rendezvous
0:28:54 > 0:28:57in a secluded layby in the New Forest.
0:28:58 > 0:29:00We're here to meet
0:29:00 > 0:29:03the mistress of the mushroom.
0:29:03 > 0:29:04She's late!
0:29:04 > 0:29:05La femme de la fungi!
0:29:05 > 0:29:07And we're soaking.
0:29:07 > 0:29:12- I thought mushrooms didn't like the rain.- They don't. I'm sure they don't.
0:29:12 > 0:29:14Yeah, but these are wild mushrooms. Whoa!
0:29:16 > 0:29:18Ah!
0:29:18 > 0:29:19- Mrs Tee!- Hello!
0:29:19 > 0:29:22- Mrs Tee!- Nice to see you.
0:29:22 > 0:29:25- It's wet. - Is it a good day for mushrooms?
0:29:25 > 0:29:28I know. It's never that wet in the trees, you know, so...
0:29:28 > 0:29:30- Shall we go into the forest?- Yep. - Hey!
0:29:30 > 0:29:33'It might not look like it, but this is the perfect season
0:29:33 > 0:29:35'for foraging in the undergrowth.'
0:29:35 > 0:29:38OK, we are going in here now.
0:29:38 > 0:29:41'We're looking for a very special variety - the brown chanterelle.
0:29:41 > 0:29:45'It sounds French, but they've been picked here for generations,
0:29:45 > 0:29:49'and all the locals say Mrs Tee is the best person in Hampshire to find them for us.'
0:29:49 > 0:29:51- Food for free!- Yeah!
0:29:51 > 0:29:54And it's marvellous quality too,
0:29:54 > 0:29:57but we're going to see tons where we're going.
0:29:57 > 0:30:00- Look in the grass.- Oh, yeah.
0:30:00 > 0:30:02And in between the ferns.
0:30:02 > 0:30:04Oh, right.
0:30:04 > 0:30:06That's something which we don't eat.
0:30:06 > 0:30:11So it doesn't matter what it is - we're only looking for brown chanterelles here. Look!
0:30:11 > 0:30:14- Look, look!- Oh, wow! - Now you can start...
0:30:14 > 0:30:16- There's loads! - They're hiding under the grass.
0:30:16 > 0:30:21We're careful to leave the stem in so as to make more mushrooms.
0:30:21 > 0:30:23That's right. So in ten days' time, they'll be back.
0:30:23 > 0:30:28- Oh, you're pulling them out!- Sorry! I'm supposed to nip them, aren't I?
0:30:28 > 0:30:33- I had me glove on. Sorry, Mrs Tee! - It's all right, don't worry. - SHE LAUGHS
0:30:33 > 0:30:38Here, look, look - they hide under the ferns. Look at those!
0:30:38 > 0:30:40If the chanterelle was a supermodel,
0:30:40 > 0:30:43that one would be Claudia Schiffer! Hey-hey!
0:30:43 > 0:30:48You don't happen to have any other varieties somewhere warm and dry and lovely, do you?
0:30:48 > 0:30:53- Yeah, at home! Yeah!- Oh, thanks very much! We'd love a cup of tea!
0:30:53 > 0:30:57- SHE LAUGHS - OK, bye-bye, mushrooms!
0:30:57 > 0:31:00See you soon!
0:31:00 > 0:31:03- THUNDER ROLLS - When they are growing,
0:31:03 > 0:31:05the paler ones are the younger ones,
0:31:05 > 0:31:09- and the darker ones are the older ones, right?- OK.
0:31:09 > 0:31:13And then you leave the spot alone for ten days, then you go back,
0:31:13 > 0:31:18- and you pick the same mushrooms all over again.- They're very precious, aren't they?
0:31:18 > 0:31:23They are after you've picked them, because you know how many times you've bent down to do it!
0:31:23 > 0:31:26- It's a labour of love, really, isn't it?- That's right.
0:31:26 > 0:31:30Mrs Tee, we've got chanterelles here, which is what was available.
0:31:30 > 0:31:36Do you have other mushrooms that we could buy? Because when we cook against Alex, we want a selection.
0:31:36 > 0:31:42Well, the next ones I've got here is the hedgehog. It has needles underneath.
0:31:42 > 0:31:44And they peel off like that.
0:31:44 > 0:31:47And there are some chefs who actually scrape them all off,
0:31:47 > 0:31:50because they say they look like maggots.
0:31:50 > 0:31:56- They're a firm mushroom when cooked, aren't they? Fleshy and meaty.- I love them with cream sauce on pasta.
0:31:56 > 0:31:59- Oh!- Yes! Or chicken - they'd be lovely, wouldn't they?
0:31:59 > 0:32:03The chanterelles you can mix up, for a nice colour contrast.
0:32:03 > 0:32:07- You can undercook mushrooms, but you cannot overcook them.- Oh, right!
0:32:07 > 0:32:11- That's interesting. I've never heard that.- Do you have anything else?
0:32:11 > 0:32:14- I've got here what we call odds and sods.- Brilliant!
0:32:14 > 0:32:18This is a sand bolete. This is honey fungus here.
0:32:18 > 0:32:22Oh, wow! That would make a really nice base for the belly pork.
0:32:22 > 0:32:26- Yeah - nice sauteed mushrooms.- And I can use a mixture in the ravioli.
0:32:26 > 0:32:32- I think that would be... What does that sound like?- Yeah, I think that sounds marvellous.- Thank you.
0:32:32 > 0:32:35I've had a wonderful time. Thank you.
0:32:35 > 0:32:39And thank you so much for sharing all your knowledge with us. Quite remarkable.
0:32:39 > 0:32:41So...
0:32:41 > 0:32:45changed sides. What are you now cooking for me, boys?
0:32:45 > 0:32:50Hampshire crispy belly pork with a divan of wild mushrooms...
0:32:50 > 0:32:52A divan?!
0:32:52 > 0:32:58- A divan, dude.- Ssh!- Never heard that before? All the Michelin-starred chefs are using it now, divans!
0:32:58 > 0:33:03With satellites of wild boar and wild mushroom tortellini.
0:33:03 > 0:33:07- And with that we have a sauce. - It has juniper in it, red wine, sage, rosemary.
0:33:07 > 0:33:13- With an apple!- What do you mean, with an apple? We were doing well till you went, "With an apple"!
0:33:13 > 0:33:20It will be up to local diners to decide whose dish best represents the true flavours of Hampshire.
0:33:20 > 0:33:23- First off, look at that belly pork. - That does look superb.
0:33:23 > 0:33:27First thing I've got to do is scar that in a really fine chequerboard fashion.
0:33:27 > 0:33:31- That lets out some of the fat?- Yeah, it leaches out some of the fat.
0:33:31 > 0:33:35- I have a tendency to cook it fat up.- Because then the fat permeates through.- Yeah.
0:33:35 > 0:33:39While Dave's cracking on with that, I'm going to get on with a simple rub.
0:33:39 > 0:33:42Some garlic, in a pestle and mortar,
0:33:42 > 0:33:47garlic cloves, some salt, bay leaves with the vein stripped out,
0:33:47 > 0:33:51Render it down into a light "crema". Just as it's going into a cream,
0:33:51 > 0:33:56- put some whole peppercorns in, until it gets soft...- Then you can rub it well into the fat.
0:33:56 > 0:33:58Well in there. What I do now is
0:33:58 > 0:34:02I pour boiling water onto that, and it opens up. It goes, "Whoo!"
0:34:02 > 0:34:06We've got to dry that now, otherwise we'll never get crackling.
0:34:06 > 0:34:11- For us, working in your kitchen, it's like a pub pianist playing a Steinway!- Thank you! Do you like it?
0:34:11 > 0:34:14It's bonzer, innit? All sorts of toys we're gonna use -
0:34:14 > 0:34:16your pasta machine,
0:34:16 > 0:34:20your Robot Coupe. We'll show you what a Robot Coupe is later.
0:34:20 > 0:34:22- Looks great. Can I smell?- Yeah.
0:34:23 > 0:34:26Massive savoury smells, aren't they? So...
0:34:26 > 0:34:29We turn this over, but we don't have time to marinate it,
0:34:29 > 0:34:34- because that's really how it should work. Score through into the grain of the meat.- Is it overnight?
0:34:34 > 0:34:36Yeah, I would. I would.
0:34:36 > 0:34:42I feel, when you've got super-good produce like this belly, not to marinate it so much...
0:34:42 > 0:34:45Same with my venison - I didn't marinate that at all.
0:34:45 > 0:34:48And if you're going to marinate fish, you're talking about 15 minutes.
0:34:48 > 0:34:55- Yeah.- I kind of sense with this that the quick hit of the bay and the garlic on the surface will be right,
0:34:55 > 0:34:59- cos you want the integrity of the meat in the middle.- OK, that's it.
0:34:59 > 0:35:04Now, we'll put it on a grill with a tray underneath to catch the juices.
0:35:04 > 0:35:08But because there's garlic in that and it's raw, we don't want it to burn.
0:35:08 > 0:35:11Aluminium foil over the top, stick it in an oven,
0:35:11 > 0:35:13150 degrees for a good hour.
0:35:13 > 0:35:17Take it off, increase it to double, move it up into the oven,
0:35:17 > 0:35:19do it for 15 minutes, that's your crackling.
0:35:19 > 0:35:22- So which one of you is the pasta maker?- Mr Myers.
0:35:22 > 0:35:26Yeah. Well, really, it's my missus, you know. She's a Latin,
0:35:26 > 0:35:30and this is proper pasta flour, six egg yolks and one whole egg.
0:35:30 > 0:35:33This is gonna be richer than Donald Trump's hairpiece!
0:35:33 > 0:35:35THEY LAUGH Right.
0:35:35 > 0:35:37Egg...bowl,
0:35:37 > 0:35:39numero uno.
0:35:44 > 0:35:46Whisk...
0:35:46 > 0:35:47This needs kneading now.
0:35:47 > 0:35:51- I always get the kneading jobs, me! - He's got strangler's hands!
0:35:51 > 0:35:54- Working...- Get that beauty working, like that.
0:35:54 > 0:35:55Thank you.
0:35:55 > 0:35:59If you roll it around like that, it'll start to come off the palm of your hand,
0:35:59 > 0:36:03- and that's when you know you're there, dude.- Fantastic.
0:36:03 > 0:36:06Cling film, fridge, half an hour.
0:36:06 > 0:36:10Meanwhile, let's make the wild boar filling.
0:36:10 > 0:36:12Brr!
0:36:12 > 0:36:16- Are you doing the onion and stuff? - I'll do the onion if you do the butchering. You like that.
0:36:16 > 0:36:20- I love it.- You're doing a good job, taking that sinew out.
0:36:20 > 0:36:24It's such good produce. It would be a pain if you made a mess of it.
0:36:24 > 0:36:28You make the same amount of work, really, making a nice dish, as you do making a bad dish.
0:36:28 > 0:36:30You're not wrong.
0:36:30 > 0:36:37- Onions and garlic. Dave, how...? - We're gonna process that.- So if I just keep that chunk like that...
0:36:38 > 0:36:40- Very lean.- Yeah. Nice.
0:36:40 > 0:36:44- You're gonna add some fat to that, are you?- We are.
0:36:44 > 0:36:47- Some nice belly pork fat.- Is that cured at all, or just straight...?
0:36:47 > 0:36:51- No, just straight. - These are nice and translucent. I don't want them to brown,
0:36:51 > 0:36:57so I'll put those aside. Now we get the meat in the Robot Coupe. Meat, fat...
0:36:57 > 0:37:01I'll put the meat in first, then the fat. Right.
0:37:01 > 0:37:02That goes there.
0:37:04 > 0:37:07See, this is the thing with professional gear.
0:37:07 > 0:37:10It's brill!
0:37:10 > 0:37:14I'm going to start to prep some of these fantastic mushrooms from the New Forest.
0:37:14 > 0:37:17We've got chanterelles here.
0:37:17 > 0:37:21- We've got a bolete...- Or boletus. - Or boletus.
0:37:21 > 0:37:26- And we've got the most fantastic hedgehog mushroom.- This meat now, I've kind of coloured it up,
0:37:26 > 0:37:31and it's broken down nicely into a granular thing. I'm gonna put some stock into that now,
0:37:31 > 0:37:32and some seasoning.
0:37:35 > 0:37:38It's more delicate than I expected.
0:37:38 > 0:37:43- Yes.- You've got those mushrooms going in it - a great balance. I might be getting worried!
0:37:43 > 0:37:48- I don't wanna cook this much more, do I?- I'll put those mushrooms in.
0:37:49 > 0:37:52More seasoning, I think.
0:37:52 > 0:37:57I've got to have the filling for the tortellini cold before I roll it up,
0:37:57 > 0:38:01- or else I'm going to end up with little pasta pies! - Nasty work if it's not cold.
0:38:01 > 0:38:05Right. We'll start rolling out our pasta now. With pasta,
0:38:05 > 0:38:09you've got to start thick and work thin. I'll put it in, you do that,
0:38:09 > 0:38:12- like the organ grinder's monkey! - Go on, then.
0:38:12 > 0:38:14Yeah. Now I fold it up...
0:38:14 > 0:38:16Ooh, you rebel!
0:38:16 > 0:38:18Without a cause!
0:38:18 > 0:38:20Slowly, slowly, slowly!
0:38:20 > 0:38:22This is teamwork.
0:38:22 > 0:38:24Right.
0:38:24 > 0:38:28- That's been in what's called a blast chiller.- Tortellini,
0:38:28 > 0:38:32you put a little bit - not too much - down the edge, like so.
0:38:32 > 0:38:35A little bit of eggy... and we roll this.
0:38:35 > 0:38:37- Are you there? - Yeah, we're there, dude.
0:38:37 > 0:38:41I just nip the ends, curl that round, join the ends,
0:38:41 > 0:38:44and that's a Michelin-star tortellini!
0:38:44 > 0:38:49- OK, while Dave's cracking on with the tortellinis... - I'll watch you make this sauce.
0:38:49 > 0:38:53We start off with some red wine - about 250ml.
0:38:53 > 0:38:56What do you reckon? Three or four sage leaves?
0:38:56 > 0:39:02- Three sage leaves, five juniper berries, sprig of rosemary, one apple...- Got that.
0:39:02 > 0:39:06- One centimetre-size slice of fresh ginger.- You're not wrong.
0:39:06 > 0:39:10I lived in Singapore when I was a boy, so ginger and pork to me is...
0:39:10 > 0:39:12- It's a must.- Yeah, absolutely.
0:39:12 > 0:39:16- It's starting to smell really nice. - Talking of smelling...
0:39:16 > 0:39:18- Pork!- Oh, yes, indeedy!
0:39:18 > 0:39:20Right, then.
0:39:20 > 0:39:25What we do is rub some oil on it and stick it underneath the grill.
0:39:25 > 0:39:27Hey! Oh, yes!
0:39:27 > 0:39:31- I'll put those in the fridge. - Right, mate.
0:39:31 > 0:39:36- I'm going to crack on with these mushrooms.- Shall I finish your sauce off?- Would you mind?- No, no.
0:39:36 > 0:39:41What I'm going to do now is double the volume with stock, and this has to boil down.
0:39:44 > 0:39:46- I'll look after that.- Great, right.
0:39:46 > 0:39:50- There's a pan for your mushrooms. - Brilliant. Oil...
0:39:50 > 0:39:52Bit of butter, chef?
0:39:52 > 0:39:54Try and get this to the boil.
0:39:54 > 0:39:58If that was me, chef, I'd say that was enough.
0:39:58 > 0:40:00Autumn in a frying pan.
0:40:02 > 0:40:04I think the sauce is ready now, for finishing.
0:40:04 > 0:40:09That's reduced by half. I'm just going to sieve that, and then finish this with beurre -
0:40:09 > 0:40:14- a knob of butter at the end.- You're not shy of using butter, are you? - No. Neither are you!
0:40:14 > 0:40:18Oh-ho-ho! Look at that, man!
0:40:18 > 0:40:21- How is it?- That looks gorgeous.
0:40:21 > 0:40:24- We need to get these mushrooms back on.- The plates.
0:40:24 > 0:40:29- Right. Chanterelles are in.- Just before I take this off the heat,
0:40:29 > 0:40:32- good bit of chervil.- Yeah, goes great with the mushrooms.
0:40:32 > 0:40:33OK, mate?
0:40:33 > 0:40:36Great colour, isn't it?
0:40:36 > 0:40:38Right. The tortellini's going in.
0:40:38 > 0:40:43A gentle rumble - if it's boiling, they'll fall to bits. Basically, when they float, they're done.
0:40:45 > 0:40:47- How's the tortellini going, mate? - Beautiful.
0:40:47 > 0:40:51They're all floating, there's no casualties. I'm gonna toss them
0:40:51 > 0:40:52in butter and truffle oil.
0:40:53 > 0:40:57- I'm starting to put the belly pork on top of the...- Great.
0:41:02 > 0:41:04On there, truffle oil...
0:41:06 > 0:41:08Look at that!
0:41:08 > 0:41:11- Look at that.- There we are!
0:41:11 > 0:41:14Hampshire on a plate. We can do no more.
0:41:17 > 0:41:19That's good. Mm.
0:41:19 > 0:41:21The wild boar comes through,
0:41:21 > 0:41:27and then you've got that stronger flavour from the mushrooms, and the bacon fat. It really worked.
0:41:27 > 0:41:31I'm quite worried! Is my venison gonna be good enough to stand up
0:41:31 > 0:41:34- against your belly pork?- Who knows? Nobody ever knows, do they?
0:41:34 > 0:41:41Well, we're about to find out. The diners don't know whose dish is whose. First up
0:41:41 > 0:41:45is Alex's venison. What will the locals make of it?
0:41:45 > 0:41:47Very nice. It's got a sweet taste to it as well.
0:41:47 > 0:41:50Representing Hampshire, absolutely perfect.
0:41:50 > 0:41:53I like the tenderness and succulence of the venison,
0:41:53 > 0:41:55which was exactly how I like it.
0:41:55 > 0:42:00I thought the pear went with it very well. I like the sweet with the savoury.
0:42:00 > 0:42:04It was tender, typical of the area, and nicely presented.
0:42:04 > 0:42:08- I thought there were too many flavours, in a way.- The only thing I'd miss out was the pear.
0:42:08 > 0:42:10Spot on.
0:42:10 > 0:42:13DAVE: 'As we suspected, the venison was a hit.
0:42:13 > 0:42:15'It's the moment of truth for our belly pork.'
0:42:17 > 0:42:19Very, very good.
0:42:19 > 0:42:20Oh, that's lovely!
0:42:20 > 0:42:21Mm!
0:42:21 > 0:42:24- That pork is absolutely first class. - I like the mix of colours -
0:42:24 > 0:42:28what it looks like on the plate appeals to me enormously.
0:42:28 > 0:42:32The crackling on the top was delicious. That's probably the most memorable part.
0:42:32 > 0:42:37I like the presentation, but it did disappoint on flavour. The mushrooms were exceptionally good.
0:42:37 > 0:42:40It's a very good, very tasty dish.
0:42:40 > 0:42:41THEY CHEER
0:42:47 > 0:42:48Thank you for coming to see us.
0:42:48 > 0:42:52I think we've found some wonderful tastes and hospitality in Hampshire.
0:42:52 > 0:42:57It was great fun, and I'm not good at competitions.
0:42:57 > 0:42:58I don't do losing!
0:42:58 > 0:42:59LAUGHTER
0:42:59 > 0:43:01OK, moment of truth.
0:43:01 > 0:43:03A show of hands for the venison, please.
0:43:03 > 0:43:06One, two, three, four, five.
0:43:06 > 0:43:11Ooh, close! And a show of hands for the belly pork and wild boar.
0:43:11 > 0:43:16- Four.- Four. Well, congratulations! - Congratulations, Alex! - Thank you very much indeed.
0:43:16 > 0:43:21- Thank you very much.- All I can say is, to run that close, I'm chuffed!
0:43:23 > 0:43:26'Well, we came a close second to a very talented chef.
0:43:26 > 0:43:29'Does that mean we get half a Michelin star?
0:43:29 > 0:43:35'Afraid not, mate. But our journey around Hampshire has uncovered some fantastic local treasures.'
0:43:39 > 0:43:42Subtitles by Red Bee Media Ltd
0:43:42 > 0:43:45E-mail subtitling@bbc.co.uk