Hampshire The Hairy Bikers' Food Tour of Britain


Hampshire

Similar Content

Browse content similar to Hampshire. Check below for episodes and series from the same categories and more!

Transcript


LineFromTo

-BOTH:

-We're the Hairy Bikers!

-We're on the road to find recipes to rev up your appetite.

0:00:020:00:06

-We're riding county to county to discover, cook and enjoy the best of British.

-Come on!

0:00:060:00:11

We're here to define the true taste of Hampshire.

0:00:250:00:28

I've got it! Oh!

0:00:300:00:32

Today we're going to Hampshire, one of the southernmost counties of Britain.

0:00:320:00:36

It's got cities like Southampton, Winchester,

0:00:360:00:39

it's not just at the end of the M3. We've got France over there.

0:00:390:00:42

We've got the New Forest with all the game, the ponies, the deer -

0:00:420:00:47

you can't eat the ponies. SI MUMBLES

0:00:470:00:49

So, there you go. We're about there.

0:00:490:00:51

It's really cold.

0:00:510:00:53

SI CONTINUES TO MUMBLE

0:00:530:00:55

-Where am I going?

-Spain!

-Excellent!

0:00:550:00:58

'On our quest to define the true flavours of Hampshire, we cook up a classic combination to tempt

0:01:010:01:05

'the crowds at the National Motor Museum.

0:01:050:01:08

'A mysterious rendezvous with one of the country's leading mushroom experts in the New Forest

0:01:080:01:12

'leads us to some of the best fungi we've ever cooked.

0:01:120:01:16

'We visit the former world-champion racing driver who uses microscopes and manure to take organic farming

0:01:160:01:21

'to a whole new level.

0:01:210:01:23

'And representing Hampshire in the cook-off is Alex Aitken.

0:01:230:01:26

'Will we be able to beat him with the county's finest ingredients?'

0:01:260:01:30

SPAGHETTI WESTERN MUSIC PLAYS

0:01:350:01:37

It's awfully quiet!

0:01:370:01:39

Too quiet!

0:01:390:01:40

Cos they're all down the market!

0:01:410:01:43

Winchester farmers' market is the biggest in the UK,

0:01:430:01:47

so we're going to be spoilt for choice in this county. The market's got to be the best place to start

0:01:470:01:51

our search for the real taste of Hampshire.

0:01:510:01:54

The produce is amazing.

0:01:540:01:56

Everything's grown in Hampshire or strictly ten miles from the county border.

0:01:560:02:00

You ever seen an aubergine like that?

0:02:000:02:02

-What would you do with that, tempura?

-Ooh, yeah.

0:02:020:02:05

Aren't celeriac ugly looking things? But they're fantastic, aren't they?

0:02:050:02:09

-I love it done with mashed potato with butter and white pepper and salt.

-Oh, God!

0:02:090:02:14

-Just cos it's a bit ugly doesn't mean it's not lovely.

-No.

0:02:140:02:17

-You've got buffalo farmed in Hampshire?

-Just down the road, 20 minutes away. Yeah.

0:02:170:02:21

More a bit Wild West than prairie?

0:02:210:02:23

It's more an Indian vibe going on.

0:02:230:02:25

Indian water buffalo from Asia.

0:02:250:02:28

But let's not get side-tracked.

0:02:280:02:30

We're here to define the true taste of Hampshire.

0:02:300:02:33

What do you think is the iconic foodstuff of the whole of Hampshire?

0:02:330:02:36

Trout. With watercress.

0:02:360:02:38

-Hampshire hogs and watercress.

-Hampshire hogs and watercress?

0:02:380:02:42

-Trout. Beautiful local trout.

-Right.

0:02:420:02:45

-Anything else...?

-Watercress.

0:02:450:02:47

And the jams.

0:02:470:02:48

-ALL:

-Watercress.

-Really?

0:02:480:02:50

-Yeah.

-Time and time again that comes up.

0:02:500:02:53

-This is tomato heaven, isn't it?

-It is to a lot of people.

0:02:550:02:58

That looks wonderful. Look down there!

0:02:580:03:00

Absolute panorama of tomatoes!

0:03:000:03:02

Can we have a sample?

0:03:030:03:05

Mm, that taste goes on forever.

0:03:050:03:08

At this point, I wish we weren't on motorcycles and had a truck.

0:03:080:03:11

THEY LAUGH I know!

0:03:110:03:13

We can't do the shopping we want!

0:03:130:03:15

Cor, the Hampshire hog.

0:03:150:03:17

It's like Kingy on a sun bed.

0:03:170:03:19

-SKIN CRACKLES

-Oh, listen to that!

0:03:200:03:22

-Now that's crackling!

-Oh, look at that meat!

0:03:220:03:25

You'll find that going around the country, each county has its little treasures.

0:03:250:03:30

I've found a little treasure. I've found the crackling tree at the back of the pig!

0:03:300:03:35

-Ah!

-Watercress!

0:03:390:03:41

I knew about the trout, but watercress.

0:03:410:03:44

-Watercress only grows in chalk streams, so where else are you going to get it?

-Yeah.

0:03:440:03:48

In Victorian times they used to have bunches of watercress like this and eat it. Have some.

0:03:480:03:53

-Do you want your own one?

-No! We'll share. Don't want to be greedy.

0:03:540:03:57

I do love the peppery flavour of watercress.

0:03:570:04:00

It's a real kind of substantial vegetable.

0:04:000:04:03

And it's so good for you!

0:04:030:04:04

It's got more calcium than milk,

0:04:040:04:06

more vitamin C than oranges and more iron than spinach.

0:04:060:04:09

Are there any secrets to keeping the watercress fresh, Jennifer?

0:04:090:04:13

Leaf-side down in iced water.

0:04:130:04:15

-That'll keep it an extra two or three days.

-Oh!

0:04:150:04:18

And my husband's very pleased to know that it's a cure for baldness.

0:04:180:04:22

You gotta eat it, dude!

0:04:240:04:25

-SHE LAUGHS

-Fantastic element to a salad as well.

0:04:250:04:29

Pear, blue cheese, walnuts and watercress.

0:04:290:04:31

With a honey dressing - fabulous!

0:04:310:04:34

-TOGETHER:

-Pear, blue cheese, walnuts...

-And honey dressing.

0:04:340:04:38

With a nice honey vinaigrette.

0:04:380:04:40

Not giving you any ideas.

0:04:410:04:43

We might take that!

0:04:430:04:45

Cheerio now.

0:04:450:04:47

It was only picked this morning as well.

0:04:470:04:49

-Thank you, my darling.

-A pleasure.

0:04:490:04:51

Wherever we've gone in the world, nature always puts two foods together

0:04:530:04:57

that complement each other perfectly.

0:04:570:04:59

You're not wrong.

0:04:590:05:01

We should put the two ingredients that Hampshire has to offer together - watercress and trout.

0:05:010:05:06

-It's a must, Dave.

-It is.

0:05:060:05:08

They were born together, they should die together.

0:05:080:05:11

They can fry together. SI LAUGHS

0:05:110:05:13

Ah! Hampshire trout.

0:05:130:05:16

-Now it's closed season, so we can't have the brown trout.

-Yes.

-So we've got the next best thing...

0:05:160:05:21

-Some beautiful reared rainbows.

-Could we have...? What do you reckon, about six?

-Yeah.

0:05:210:05:25

-..Six trout would be brilliant. Thank you.

-OK, then.

0:05:250:05:28

-Look at those! Beauties, aren't they?

-They do look very healthy fish.

0:05:280:05:32

-Only came out the water last night.

-Just noticed here that you have oak smoked.

-Yes, we do smoked fish too.

0:05:320:05:38

-We'll take a couple of them.

-Shall we?

-Yeah!

0:05:380:05:41

I think we've got Hampshire cracked!

0:05:410:05:43

It's purity - it's watercress, it's trout.

0:05:430:05:46

It's clean, fresh flavours.

0:05:460:05:48

Yes! Let's use our imagination and pinch Jennifer's recipe!

0:05:480:05:51

-Cheers! Thank you very much!

-Thanks, fella!

-Nice trout!

0:05:530:05:57

'With our ingredients decided, we're heading into the heart of the New Forest

0:06:030:06:07

'and to Beaulieu, the grand residence of Lord Montague.'

0:06:070:06:11

Beaulieu is home to the National Motor Museum, every petrolhead's dream,

0:06:110:06:15

with over 250 of the most important vehicles ever built.

0:06:150:06:17

But there's no time to get distracted, as there's a hungry crowd waiting for our take

0:06:170:06:23

on tastes of Hampshire.

0:06:230:06:25

We'll be cooking up trout en papillote - that's a paper parcel to you and me.

0:06:250:06:29

And a fresh watercress and smoked trout salad.

0:06:290:06:32

-Here we are again!

-And we're doing two very simple dishes

0:06:320:06:35

using the two signature ingredients, we feel, of Hampshire -

0:06:350:06:39

watercress and trout!

0:06:390:06:41

Look, potatoes - put them in boiling water. It's interesting this, isn't it?

0:06:410:06:45

CROWD LAUGHS This isn't the Dead Sea Scrolls.

0:06:450:06:48

This is greaseproof paper.

0:06:480:06:50

And we're going to cook the trout en papillote,

0:06:500:06:53

or in a paper bag.

0:06:530:06:55

Make like a little parcel...

0:06:550:06:56

The fish cooks in all its own juices.

0:06:560:07:00

No washing up, just throw it away.

0:07:000:07:02

People say, "Can you cook trout or salmon in the dishwasher?"

0:07:020:07:05

-Do this with foil. Put it in the dishwasher on a hot wash...

-Why would you want to cook your fish in there?

0:07:050:07:11

It's questions you get asked. However, don't put the tablet in!

0:07:110:07:14

LAUGHTER

0:07:140:07:16

-Or you'll end up burping a lot!

-You've washed trout!

-Yes.

0:07:160:07:19

This is rings of butter that we're going to set the trout on.

0:07:190:07:22

-Real butter?

-Oh, it's real butter.

-Real Hampshire butter, I think.

0:07:220:07:26

-It is.

-Everything we've got here, we've got from Hampshire.

0:07:260:07:29

Even the oil - we're not using olive oil, we're using rapeseed oil from Hampshire.

0:07:290:07:33

-How's that?

-Oh, that's marvellous!

-Isn't it?

0:07:330:07:37

So we're placing the fish on its little trivet of fat.

0:07:370:07:40

LAUGHTER Right!

0:07:400:07:42

Next step, season that trout on its inside and out...

0:07:420:07:46

Look at the flesh and the colour of that trout.

0:07:460:07:49

-We both love fly fishing for trout, and Hampshire's great for fishing.

-It is very good.

0:07:490:07:54

-Should we tell them about my trophy?

-Oh, yeah. Go on.

0:07:540:07:57

A long time, years ago, I was fishing in the north

0:07:570:08:00

and, um...I caught a monster trout and ended up passing a tattooist...

0:08:000:08:04

I had the trout tattoo. CROWD LAUGHS

0:08:060:08:09

Dave thought it was an original bit of artwork and what happened was there was a fish and chip van

0:08:110:08:15

-went by with the same thing on it!

-LAUGHTER

0:08:150:08:18

-Now then...

-However... Children, don't get a tattoo!

-No.

0:08:180:08:22

It's not big and it's not clever.

0:08:220:08:24

-Have you seasoned that all right?

-Beautifully.

0:08:240:08:27

Right, now the fresh herbs.

0:08:270:08:30

OK, what we have is some dill...

0:08:300:08:32

Goes well with fish.

0:08:320:08:34

-A sprig of chervil?

-I think so.

-So just build that up like that...

0:08:340:08:37

And then, do you know what this is?

0:08:370:08:39

-BOY:

-Coriander?

-Nah, looks like coriander. Well done, good lad.

0:08:390:08:42

It looks like coriander, very similar leaf.

0:08:420:08:44

It's flat-leaf parsley.

0:08:440:08:47

I'm just going to cut some nice thin slices of lemon to put on the top.

0:08:470:08:51

-There you go.

-Just put some oil... Look at the colour of that!

0:08:510:08:55

Rapeseed oil's great. You can substitute that for extra virgin olive oil. It's, um...

0:08:550:08:59

a great salad oil. It's quite kind of nutty.

0:08:590:09:02

That watercress is gonna steam in the fish juices

0:09:020:09:05

and that'll be our vegetable.

0:09:050:09:07

So we'll put that said watercress around our trout...

0:09:070:09:10

Now I'll attempt to close this!

0:09:100:09:12

Has anybody got any Sellotape?

0:09:140:09:16

THEY ALL LAUGH

0:09:160:09:17

-Dear, me!

-Think Cornish pasties for this.

0:09:190:09:22

Seal this nice and tightly.

0:09:220:09:24

For a dinner party, you can imagine you've got 12 people coming,

0:09:240:09:28

just prep 12 paper bags up, like this. Apart from your potatoes

0:09:280:09:32

you've got 12 boil-in-a-bag dinners!

0:09:320:09:34

Except it's posh boil-in-a-bag.

0:09:340:09:37

-Should we do another?

-Should we?

-Yes!

-Let's.

0:09:370:09:39

I reckon that we can get one of those done, from scratch, in three minutes.

0:09:390:09:44

CROWD LAUGHS

0:09:460:09:48

-Look at that, dude!

-Butter on. Butter on. Hurry up!

0:09:480:09:53

Lemon juice!

0:10:030:10:04

Finished! How long was that?

0:10:090:10:11

-One minute 30.

-Right.

0:10:110:10:12

Conclusive proof that you can cook a meal for 12 in 18 minutes.

0:10:120:10:15

Sit that in a hot oven for about 10 to 15 minutes.

0:10:150:10:20

Think we're trouting.

0:10:200:10:21

We're going to get on with some salad.

0:10:210:10:23

Again, using trout. Again, using watercress.

0:10:230:10:25

Lovely smoked... Some little mustard dressing.

0:10:250:10:29

Some local horseradish, mixed with some creme fraiche.

0:10:290:10:31

It's gonna be an amalgam of lovely gorgeousness, isn't it?

0:10:310:10:34

It's a honey dressing, not mustard.

0:10:340:10:37

-What did I say?

-A mustard dressing.

0:10:370:10:39

-Did I?

-Yes. But you were very good till then.

0:10:390:10:41

-Thanks.

-The salad will have some pear and some walnut as well.

0:10:410:10:45

We'll make a nice honey vinaigrette for that.

0:10:450:10:48

And I've got to tell you, you haven't seen anything until you've seen the Myers

0:10:480:10:52

crack a walnut with his bare hands! Oh, yes!

0:10:520:10:54

Finger. Walnut...

0:10:560:10:58

Zen...

0:11:000:11:02

Good!

0:11:020:11:03

-APPLAUSE

-I'll show you that again.

0:11:030:11:05

HE EXHALES MEDITATIVELY

0:11:050:11:06

CROWD LAUGHS

0:11:070:11:10

Ow! HE HUMS

0:11:100:11:12

CROWD LAUGHS I want another one!

0:11:130:11:16

I could be a nut ninja!

0:11:160:11:18

SI LAUGHS

0:11:180:11:20

The middle-aged mutant ninja nut cracker!

0:11:210:11:24

LAUGHTER

0:11:240:11:25

Now the other thing is...

0:11:270:11:29

You know how pear has that slight aniseed flavour to it?

0:11:290:11:33

It goes really well with fish, that. And also, because it's cold,

0:11:330:11:37

you want to have those different textures on your palate, and flavours.

0:11:370:11:41

-The salad doesn't just have to be a load of old lettuce, does it?

-It does not.

0:11:410:11:45

-Look, you can see the size of the chunks of the pear.

-Nice pear.

0:11:450:11:48

Look at that.

0:11:480:11:50

You want to get a bit of pear and a bit of walnut in each bite.

0:11:500:11:53

The reason is there's a slight bitterness to the back of the walnut when you bite it.

0:11:530:11:56

You know, great nutty flavour, but a slight bitterness. And what happens is that the pear

0:11:560:12:01

-complements it perfectly because it's slightly sweet.

-Rapeseed oil.

0:12:010:12:05

You could use extra virgin olive oil but when in Hampshire, use what's local.

0:12:050:12:09

White wine vinegar. 50-50.

0:12:090:12:12

Honey from Brockenhurst.

0:12:120:12:15

About those fillets - just trim them off...

0:12:150:12:18

-DAVE HUMS

-Have you gone all Miranda again?

0:12:200:12:23

Look how this is flaking.

0:12:230:12:24

This is oak smoked trout. Absolutely gorgeous!

0:12:240:12:28

Oak smoked trout.

0:12:280:12:30

-Do you want to try this vinaigrette?

-I do.

-That's the honey.

0:12:300:12:33

Very nice. It's lovely.

0:12:350:12:37

-Good balance?

-A good balance, I would say.

0:12:370:12:40

We'll just pour what we think... is right on that.

0:12:400:12:43

That'll stop the pears discolouring.

0:12:430:12:45

Do you not have to use any special kind of pear?

0:12:450:12:48

No. The best pears to use are the pears that are in season.

0:12:480:12:51

And you want quite a firm pear just for that texture.

0:12:510:12:54

As a final finish for the smoked trout

0:12:540:12:57

I'm just making a little topping.

0:12:570:12:58

Some creme fraiche...

0:12:580:13:00

some hot horseradish...

0:13:000:13:01

Horseradish is always a great one with smoked trout.

0:13:010:13:04

And some nice wholegrain local cider mustard.

0:13:040:13:09

Oh!

0:13:090:13:10

Does anybody here eat a lot of trout?

0:13:100:13:13

-MAN:

-Yes. Twice a week.

0:13:130:13:15

-Do you fish for trout yourself?

-No. A friend.

0:13:150:13:18

-So you get his fish?

-Yes.

0:13:180:13:20

Did you notice how he said "friend"? He said it in a sort of, "I've got a mate who's a poacher, so..."

0:13:200:13:25

THEY ALL LAUGH

0:13:250:13:27

Just put some of that wonderful horseradish and mustard on there...

0:13:270:13:32

-Look at that!

-There we are.

0:13:320:13:34

Here we have it - the watercress, walnut, pear, smoked trout salad

0:13:350:13:39

with a honey vinaigrette and horseradish, creme fraiche and mustard topping.

0:13:390:13:43

Hurray! APPLAUSE

0:13:430:13:45

But we mustn't forget our first dish - trout in a paper parcel.

0:13:480:13:51

Now the watercress has wilted down beautifully.

0:13:520:13:54

All that butter and juices, that's our gravy.

0:13:540:13:57

-This will serve, how many would you say, Dave?

-Two.

0:13:570:14:00

Yeah. I would say that.

0:14:000:14:02

-I think one trout per person.

-Look at that, you've got the outside of the fish...

0:14:020:14:06

Good that, innit? Yeah?

0:14:060:14:09

These lovely potatoes. And, of course, the butter.

0:14:090:14:13

Just to finish...

0:14:130:14:14

-Sprinkles!

-Some chervil.

0:14:140:14:16

Our homage to Hampshire trout, dude.

0:14:180:14:20

Our homage to Hampshire.

0:14:200:14:21

APPLAUSE

0:14:210:14:24

But what will the locals make of it?

0:14:260:14:28

It's the salad I want to taste.

0:14:280:14:29

-It looks lovely and moist.

-Good, are you getting all those flavours?

0:14:310:14:34

-Good, innit?

-Very good. Enjoying that.

0:14:340:14:36

What do you think of the fish, ladies?

0:14:360:14:38

-I'll be trying that.

-It's a very fragrant way to cook the fish.

0:14:380:14:42

I haven't had watercress with trout before, but that is lovely.

0:14:420:14:45

-I'll try it at home.

-What about the potatoes, boys?

-Yummy!

0:14:450:14:49

-Try it.

-I don't like fish.

0:14:490:14:51

Try a piece of pear in it.

0:14:510:14:53

-A nice touch with the flavours?

-Hmm.

0:14:530:14:55

-See?

-Oh, I like the pear.

0:14:550:14:57

-Is it a winner?

-Hmm, with the pear. It's lovely.

-Great.

0:14:570:15:01

-What do you think of the salad?

-I was a bit suspect about the horseradish.

0:15:010:15:04

But it really sets it off really nice.

0:15:040:15:07

-Quite glad you came, really.

-What was this one again?

-It's watercress.

0:15:070:15:10

Oh, watercress. Yeah, this is so nice.

0:15:100:15:12

He's going, "Is the watercress good?" THEY LAUGH

0:15:120:15:16

-Very nice.

-Ladies?

0:15:160:15:18

-Thumbs up!

-Thank you very much.

0:15:180:15:20

Our two ways with trout and watercress hit the spot with the locals

0:15:200:15:24

but our biggest challenge is yet to come.

0:15:240:15:28

As always, we're taking on one of the county's top chefs in their restaurant,

0:15:300:15:34

using local ingredients to see who can best define the taste of the region.

0:15:340:15:39

It will be up to local diners to decide whose dish best represents

0:15:390:15:42

the true flavours of Hampshire.

0:15:420:15:44

Our opponent today is...

0:15:440:15:47

Alex Aitken - the self-taught chef and owner of restaurant Le Poussin

0:15:490:15:54

in the heart of the New Forest.

0:15:540:15:55

Alex has held a Michelin star for the past 15 years.

0:15:550:15:58

I'd left school without many qualifications

0:15:580:16:01

so I got a job in a kitchen washing up.

0:16:010:16:03

As for training, I never went to college. Never worked in anybody else's kitchen as a chef,

0:16:030:16:08

so I really, really am totally self-taught.

0:16:080:16:11

We are based in the heart of the New Forest. The New Forest itself is a great larder

0:16:130:16:17

and we do pick wild food. We pick lots of mushrooms.

0:16:170:16:20

There's shoots around here and we get game and venison virtually all the year round.

0:16:200:16:24

Then there's the small-holding farmers who produce wonderful pork,

0:16:240:16:28

free-range chickens, ducks - it's just a great place to run a restaurant.

0:16:280:16:32

My favourite dishes are wild dishes.

0:16:320:16:35

It's like eating off the forest floor coming here, cos I forage for everything.

0:16:350:16:39

Today we're going to do some venison with wild mushrooms. It's me.

0:16:390:16:43

Saddle of venison with pears, walnut and a beautiful game sauce.

0:16:430:16:47

It's not going to be easy, this one. I can sense it.

0:16:530:16:56

DAVE SNIFFS I can smell truffles and furniture polish.

0:16:560:17:00

We'll be all right. Confidence. He's self-taught, we're self-taught.

0:17:000:17:04

It's all gonna be fine.

0:17:040:17:06

He's coming!

0:17:060:17:08

-Hi, there.

-Nice to meet you.

-I'm Dave. Pleased to meet you.

0:17:100:17:14

-You can cook, can you?

-Right, I'm off. See you later!

0:17:140:17:17

-Come on!

-Boys, I'm not that scary. Come in!

0:17:170:17:19

Courage. I said we'd be all right.

0:17:210:17:23

We're here. Let battle commence!

0:17:270:17:29

-What are you kicking off with, Alex?

-I'm gonna kick off with saddle of venison

0:17:290:17:32

cooked rare, with pears, walnuts and a beautiful game sauce.

0:17:320:17:36

I might sneak in a New Forest haggis.

0:17:360:17:38

How can you sneak in a New Forest haggis?

0:17:380:17:41

-It's not the sort of thing that falls out your pocket, is it?

-No!

0:17:410:17:44

-I think he had that planned all along.

-He has.

0:17:440:17:46

-What this?!

-Potatoes.

0:17:460:17:48

-That's not a potato, that's Imperial Leather, that.

-No, no.

0:17:480:17:51

-Very special potatoes.

-Poshest potato I've seen.

-There's two reason for it -

0:17:510:17:55

one, yes, it'll look pretty on the plate.

0:17:550:17:57

But the other reason is we have a uniform shape, and when we cook it, it'll cook correctly.

0:17:570:18:02

Otherwise if you put all sorts of different shapes and sized potato,

0:18:020:18:05

-one's raw, one's soft and there's one in the middle that's just right.

-What are you doing first?

0:18:050:18:10

These fondant potatoes. We call them fondant, which means "melting",

0:18:100:18:13

cos they've been cooked slow but in lots of butter.

0:18:130:18:16

So in this pan here I've got butter, garlic and a little bit of thyme.

0:18:160:18:20

-A fella after our own hearts - he's not shy with butter.

-No.

0:18:200:18:24

-Butter's lovely!

-It's a good thing.

0:18:240:18:25

Right, well, those there... nice colouring. I'll just pop them in the oven

0:18:250:18:29

and eventually they'll come out golden and beautiful.

0:18:290:18:32

The next garnish to prepare is the pears.

0:18:320:18:35

-And these are very simple.

-What pears are your preference for this dish?

0:18:350:18:39

Conference pear is best. These are a bit soft, to be honest.

0:18:390:18:42

-Are you sure about putting pear with venison?

-Definitely.

0:18:420:18:45

We want the richness of the venison to be contrasted with fruit.

0:18:450:18:49

And then I like to add nuts, which are my caramelised walnuts.

0:18:490:18:53

-Really?

-Are they nice?

-They are very nice.

0:18:530:18:55

I know, I've had a few! THEY LAUGH

0:18:550:18:57

This is the flavouring, what we're gonna cook the pears in, which is a garnish.

0:18:570:19:01

Some cinammon stick, star anise...

0:19:010:19:04

orange peel...

0:19:040:19:07

A little bit of sugar...

0:19:070:19:08

We'll let a bit of heat go on there cos I always think when you're using aromatics

0:19:090:19:14

it's quite nice to get some heat out of them first. And then some red wine...

0:19:140:19:18

Just simmer away, and, um...

0:19:200:19:23

-it'll be ready for us to use when we cook the venison.

-Right.

0:19:230:19:26

What I do with the venison is I will cook it first and put it to rest.

0:19:260:19:29

And then while it's resting, we finish the sauce and bring the dish together.

0:19:290:19:34

How long would that deer be hung for?

0:19:340:19:36

That one was hung for three weeks.

0:19:360:19:38

PAN SIZZLES

0:19:380:19:39

-The texture of that venison, it's lovely and sticky, isn't it?

-Butter-like, isn't it?

-Yeah.

0:19:390:19:44

-It will be so tender.

-Yeah.

0:19:440:19:46

Oh, look at that!

0:19:480:19:50

You see you can tell the quality of the meat, cos there's an instant colour on that meat.

0:19:500:19:55

-It's caramelised straight away.

-Just wonderful.

0:19:550:19:58

-Here, unlike what you saw with the potatoes, I'm using a lot more olive oil here.

-Yes.

0:19:590:20:03

Which is quite good, cos venison is very good for you and very little cholesterol.

0:20:030:20:08

-I hope what you're cooking's got little cholesterol as well.

-Loads of oil.

-Little cholesterol.

0:20:080:20:13

The thing is we know what we do well.

0:20:160:20:18

-And it's not subtle.

-No!

0:20:180:20:20

No.

0:20:200:20:22

Oh, look at that!

0:20:220:20:23

And there's so much flavour in that...

0:20:230:20:26

the basting juices that we've put back on there.

0:20:260:20:29

And we will leave it there. It's in a warm kitchen...

0:20:290:20:32

-Don't touch!

-Sorry.

0:20:320:20:34

The warmth of the kitchen... I knew you were gonna go...

0:20:340:20:38

-But the great thing is in the warmth of the kitchen, it will just be left to repose.

-Yes.

0:20:380:20:44

He's saying "repose". Dude, we need to learn language like that! Repose.

0:20:440:20:48

Right, the pan's now seriously hot,

0:20:480:20:50

and when I was working earlier, preparing the venison,

0:20:500:20:53

I took off some of the trimmings and chopped them up.

0:20:530:20:57

So using the same pan, as well, that we were using,

0:20:570:21:01

just to add extra flavour to the sauce...

0:21:010:21:04

..and then we've already made stock, but when I make my sauces, I like to add carrot, celery, leek.

0:21:070:21:12

And this will give sweetness to the sauce a little bit as well and help with the colour.

0:21:120:21:16

And I suppose really all we're doing is building up flavour upon flavour.

0:21:170:21:23

-Is that redcurrant jelly?

-That's redcurrant jelly gone in there now.

0:21:230:21:27

So I now have to balance sweetness with sour, so I also add red wine vinegar.

0:21:270:21:31

Ah!

0:21:310:21:33

-It will give colour as well, cos it'll go really dark.

-Look at that!

0:21:330:21:37

So you can see now, all that redcurrant jelly, the red wine vinegar,

0:21:370:21:43

has virtually gone almost to a caramel. Almost.

0:21:430:21:47

That's just a little bit of red wine, a little depth of alcohol,

0:21:470:21:51

an extra little flavour.

0:21:510:21:53

And these boys here - we've got to keep turning them...

0:21:530:21:58

It's just the glaze on that, man - I mean, it's just...

0:21:580:22:01

That's now reducing well, and we add some wonderful game stock.

0:22:010:22:04

That's the basis for the sauce. We're building our dish now, nearly ready to present it.

0:22:120:22:17

Just got to finish the garnishes, so we're getting towards the end.

0:22:170:22:20

-There we are - look at that. That's the pears now, that lovely rich colour, the wine...

-Yeah.

0:22:200:22:25

-And the aromatics and, oh-h...

-HE SNIFFS

0:22:250:22:28

-Whoa! That's fabulous.

-That's cleared me senses.

0:22:290:22:33

From now on, we're not doing potatoes unless they're square!

0:22:330:22:36

These lovely pieces here, what happens to...?

0:22:360:22:40

-THEY LAUGH

-Chef's perks!

0:22:400:22:42

-It's a bit chewy, but it tastes good.

-It's all right, you know?!

0:22:480:22:52

These are a secret weapon, the New Forest haggis.

0:22:520:22:55

I'll put a little bit of the sauce in there.

0:22:550:22:59

-I think that's unfair.

-You really do?

0:22:590:23:02

-No!

-Good!

0:23:020:23:04

So I'm now just getting the pans ready to warm up all the different garnishes.

0:23:040:23:10

This is one of my favourite ingredients.

0:23:100:23:13

What is it?

0:23:130:23:14

Mashed swede.

0:23:140:23:17

What the swede really goes well with...

0:23:170:23:19

-The haggis!

-The haggis! You can't have haggis without neeps!

-Hey, man!

0:23:190:23:24

Buttered cabbage, eh?

0:23:240:23:26

Simple as that.

0:23:260:23:27

Start here - this is where the haggis will go.

0:23:320:23:35

It's a meteorite of swede!

0:23:370:23:39

I'll pick the best ones, as these are going out to be tasted.

0:23:390:23:43

-Have we got any greens?

-Oh!

0:23:470:23:50

-You can smell the thyme and the garlic coming through.

-Oh, yes!

0:23:500:23:53

-Candied walnuts.

-A couple of spare ones.

-I couldn't possibly(!)

0:23:570:24:01

Just perfect.

0:24:040:24:05

Yep.

0:24:050:24:07

Well done, mate. That's fantastic!

0:24:200:24:23

-Well, I hope the guys that are gonna taste it enjoy it. That's the most important.

-Oh, I think we might!

0:24:230:24:28

Oh, cor!

0:24:310:24:33

Oh!

0:24:330:24:34

I have to say, this sauce is just to die for.

0:24:340:24:38

A little bit of that swede...

0:24:380:24:41

It is technically a haggis - it's not a full haggis, it is a haggis.

0:24:410:24:46

Look at the colour of that pear.

0:24:460:24:48

-I know.

-I think we're in bother here, dude, cos it's a perfect execution of each individual element,

0:24:480:24:54

and we ain't got a Michelin star.

0:24:540:24:56

Yeah. In the words of the poet, we're knackered!

0:24:560:25:00

But it's the locals who will decide whose dish is best

0:25:010:25:03

in a blind tasting coming up.

0:25:030:25:05

The pressure's on.

0:25:050:25:07

What can we cook that's a real taste of Hampshire to beat that?

0:25:070:25:11

-The watercress and trout went down well.

-Yeah.

0:25:130:25:16

-We don't want to do that, though, do we?

-No.

0:25:160:25:18

-We need to up the ante more than that.

-What about...? A-yeah! Look at that!

0:25:180:25:22

I've had an idea - pig.

0:25:220:25:24

-Hampshire pigs!

-Hampshire hog.

-Oh, where's it gone?

0:25:240:25:27

You're seeing things again.

0:25:270:25:29

But it's a good idea, though.

0:25:290:25:31

-There's another one!

-Pigs and fungus...

0:25:310:25:34

Over there!

0:25:340:25:35

There's loads of them, dude!

0:25:380:25:39

-If we're gonna beat Alex, we need the best possible pork.

-Can't we just go to a butcher's?

0:25:400:25:46

We might stand a chance with this little number -

0:25:470:25:50

crispy belly of pork on a bed of wild mushrooms

0:25:500:25:52

with wild boar and mushroom tortellini. But it can't be any old pork,

0:25:520:25:56

it needs to be the best in Hampshire.

0:25:560:25:59

So we're making a pit stop with a man who's truly gone off-road.

0:26:040:26:07

Former Formula One racing driver Jody Scheckter

0:26:070:26:11

left the fast lane 12 years ago and took up farming with a difference - biodynamic farming.

0:26:110:26:16

-Its message is simple - healthy soil...

-Means healthy grass.

0:26:160:26:20

-Means healthy animals...

-Means healthy meat and probably the best pork in Hampshire.

0:26:200:26:24

Jody Scheckter - fast driver, but a very slow farmer, I gather.

0:26:240:26:28

Ah! Here's the man himself!

0:26:280:26:30

-Pleased to meet you.

-Jody, I'm Si. Nice to meet you, man.

0:26:300:26:34

Want to have a look at the farm now?

0:26:340:26:36

Absolutely. For sure.

0:26:360:26:38

Cor, being driven by Jody Scheckter! Fast cars and sausages!

0:26:380:26:41

If you have a look, you'll see our grass. 31 herbs, clovers and grasses. No rye grass,

0:26:450:26:49

and half a per cent red clover.

0:26:490:26:51

So it's all old varieties.

0:26:510:26:53

But what goes into the soil to make it so rich and diverse?

0:26:530:26:58

Yeah! Steaming piles of manure!

0:26:580:27:00

Here's the compost.

0:27:010:27:04

We're actually growing bacteria and fungi to put on the land.

0:27:040:27:07

We take temperatures every day.

0:27:070:27:09

We put compost in, seaweed in,

0:27:090:27:11

biodynamic mixes and biology mixes. We don't let it go over 65 degrees.

0:27:110:27:17

We are not reducing waste. We are making compost.

0:27:170:27:20

In his pursuit for perfect meat,

0:27:200:27:22

-Jody's even got a lab.

-Oh, no, not science!

0:27:220:27:26

-I failed biology at school.

-Don't worry, dude, I'll explain.

0:27:260:27:29

In the lab, chemists and biologists analyse every particle,

0:27:290:27:33

so they can produce naturally top-quality soil.

0:27:330:27:37

But we mustn't forget the main reason for our visit.

0:27:370:27:40

We're hunting for Hampshire's best pork to compete against Alex Aitken,

0:27:400:27:44

and Jody's got just the thing.

0:27:440:27:47

These wild boars would wreck your farm, given the chance!

0:27:470:27:50

Yeah, we try to keep them as natural as we can among the trees.

0:27:500:27:53

But you need special fences dug down and you can't rotate them.

0:27:530:27:57

We like to rotate the animals around the whole farm. The meat's fantastic.

0:27:570:28:01

It's stronger, isn't it? I think it'd be good for ravioli, or part of a dish.

0:28:010:28:05

-Can we buy some off you?

-Sure.

0:28:050:28:06

GRUNTING

0:28:060:28:08

-This is perfect.

-It's absolutely unbelievable, Dave.

0:28:080:28:11

-Nice layer of fat, nice marbling.

-The butchery skill here is second to none.

0:28:110:28:16

-So, boys, could we have some belly pork?

-Rind on, for nice crackling.

0:28:160:28:20

-OK.

-Could we have some loin of wild boar? It doesn't need rind on,

0:28:200:28:23

-cos I'm gonna mince it for tortellini.

-Right.

-That's us done.

0:28:230:28:26

-We got Jody Scheckter doing the meat!

-What can you say? We're laughing!

-We're laughing!

0:28:260:28:31

Hampshire's New Forest is home to some of Britain's finest fungi,

0:28:310:28:35

and we're going to get some chanterelles.

0:28:350:28:38

Oh, the joys of biking in Britain.

0:28:410:28:43

The county's mushroom expert moved here 30 years ago, and leads the field in foraging.

0:28:450:28:50

She's a bit of an enigma.

0:28:500:28:52

A secret rendezvous

0:28:520:28:54

in a secluded layby in the New Forest.

0:28:540:28:57

We're here to meet

0:28:580:29:00

the mistress of the mushroom.

0:29:000:29:03

She's late!

0:29:030:29:04

La femme de la fungi!

0:29:040:29:05

And we're soaking.

0:29:050:29:07

-I thought mushrooms didn't like the rain.

-They don't. I'm sure they don't.

0:29:070:29:12

Yeah, but these are wild mushrooms. Whoa!

0:29:120:29:14

Ah!

0:29:160:29:18

-Mrs Tee!

-Hello!

0:29:180:29:19

-Mrs Tee!

-Nice to see you.

0:29:190:29:22

-It's wet.

-Is it a good day for mushrooms?

0:29:220:29:25

I know. It's never that wet in the trees, you know, so...

0:29:250:29:28

-Shall we go into the forest?

-Yep.

-Hey!

0:29:280:29:30

'It might not look like it, but this is the perfect season

0:29:300:29:33

'for foraging in the undergrowth.'

0:29:330:29:35

OK, we are going in here now.

0:29:350:29:38

'We're looking for a very special variety - the brown chanterelle.

0:29:380:29:41

'It sounds French, but they've been picked here for generations,

0:29:410:29:45

'and all the locals say Mrs Tee is the best person in Hampshire to find them for us.'

0:29:450:29:49

-Food for free!

-Yeah!

0:29:490:29:51

And it's marvellous quality too,

0:29:510:29:54

but we're going to see tons where we're going.

0:29:540:29:57

-Look in the grass.

-Oh, yeah.

0:29:570:30:00

And in between the ferns.

0:30:000:30:02

Oh, right.

0:30:020:30:04

That's something which we don't eat.

0:30:040:30:06

So it doesn't matter what it is - we're only looking for brown chanterelles here. Look!

0:30:060:30:11

-Look, look!

-Oh, wow!

-Now you can start...

0:30:110:30:14

-There's loads!

-They're hiding under the grass.

0:30:140:30:16

We're careful to leave the stem in so as to make more mushrooms.

0:30:160:30:21

That's right. So in ten days' time, they'll be back.

0:30:210:30:23

-Oh, you're pulling them out!

-Sorry! I'm supposed to nip them, aren't I?

0:30:230:30:28

-I had me glove on. Sorry, Mrs Tee!

-It's all right, don't worry.

-SHE LAUGHS

0:30:280:30:33

Here, look, look - they hide under the ferns. Look at those!

0:30:330:30:38

If the chanterelle was a supermodel,

0:30:380:30:40

that one would be Claudia Schiffer! Hey-hey!

0:30:400:30:43

You don't happen to have any other varieties somewhere warm and dry and lovely, do you?

0:30:430:30:48

-Yeah, at home! Yeah!

-Oh, thanks very much! We'd love a cup of tea!

0:30:480:30:53

-SHE LAUGHS

-OK, bye-bye, mushrooms!

0:30:530:30:57

See you soon!

0:30:570:31:00

-THUNDER ROLLS

-When they are growing,

0:31:000:31:03

the paler ones are the younger ones,

0:31:030:31:05

-and the darker ones are the older ones, right?

-OK.

0:31:050:31:09

And then you leave the spot alone for ten days, then you go back,

0:31:090:31:13

-and you pick the same mushrooms all over again.

-They're very precious, aren't they?

0:31:130:31:18

They are after you've picked them, because you know how many times you've bent down to do it!

0:31:180:31:23

-It's a labour of love, really, isn't it?

-That's right.

0:31:230:31:26

Mrs Tee, we've got chanterelles here, which is what was available.

0:31:260:31:30

Do you have other mushrooms that we could buy? Because when we cook against Alex, we want a selection.

0:31:300:31:36

Well, the next ones I've got here is the hedgehog. It has needles underneath.

0:31:360:31:42

And they peel off like that.

0:31:420:31:44

And there are some chefs who actually scrape them all off,

0:31:440:31:47

because they say they look like maggots.

0:31:470:31:50

-They're a firm mushroom when cooked, aren't they? Fleshy and meaty.

-I love them with cream sauce on pasta.

0:31:500:31:56

-Oh!

-Yes! Or chicken - they'd be lovely, wouldn't they?

0:31:560:31:59

The chanterelles you can mix up, for a nice colour contrast.

0:31:590:32:03

-You can undercook mushrooms, but you cannot overcook them.

-Oh, right!

0:32:030:32:07

-That's interesting. I've never heard that.

-Do you have anything else?

0:32:070:32:11

-I've got here what we call odds and sods.

-Brilliant!

0:32:110:32:14

This is a sand bolete. This is honey fungus here.

0:32:140:32:18

Oh, wow! That would make a really nice base for the belly pork.

0:32:180:32:22

-Yeah - nice sauteed mushrooms.

-And I can use a mixture in the ravioli.

0:32:220:32:26

-I think that would be... What does that sound like?

-Yeah, I think that sounds marvellous.

-Thank you.

0:32:260:32:32

I've had a wonderful time. Thank you.

0:32:320:32:35

And thank you so much for sharing all your knowledge with us. Quite remarkable.

0:32:350:32:39

So...

0:32:390:32:41

changed sides. What are you now cooking for me, boys?

0:32:410:32:45

Hampshire crispy belly pork with a divan of wild mushrooms...

0:32:450:32:50

A divan?!

0:32:500:32:52

-A divan, dude.

-Ssh!

-Never heard that before? All the Michelin-starred chefs are using it now, divans!

0:32:520:32:58

With satellites of wild boar and wild mushroom tortellini.

0:32:580:33:03

-And with that we have a sauce.

-It has juniper in it, red wine, sage, rosemary.

0:33:030:33:07

-With an apple!

-What do you mean, with an apple? We were doing well till you went, "With an apple"!

0:33:070:33:13

It will be up to local diners to decide whose dish best represents the true flavours of Hampshire.

0:33:130:33:20

-First off, look at that belly pork.

-That does look superb.

0:33:200:33:23

First thing I've got to do is scar that in a really fine chequerboard fashion.

0:33:230:33:27

-That lets out some of the fat?

-Yeah, it leaches out some of the fat.

0:33:270:33:31

-I have a tendency to cook it fat up.

-Because then the fat permeates through.

-Yeah.

0:33:310:33:35

While Dave's cracking on with that, I'm going to get on with a simple rub.

0:33:350:33:39

Some garlic, in a pestle and mortar,

0:33:390:33:42

garlic cloves, some salt, bay leaves with the vein stripped out,

0:33:420:33:47

Render it down into a light "crema". Just as it's going into a cream,

0:33:470:33:51

-put some whole peppercorns in, until it gets soft...

-Then you can rub it well into the fat.

0:33:510:33:56

Well in there. What I do now is

0:33:560:33:58

I pour boiling water onto that, and it opens up. It goes, "Whoo!"

0:33:580:34:02

We've got to dry that now, otherwise we'll never get crackling.

0:34:020:34:06

-For us, working in your kitchen, it's like a pub pianist playing a Steinway!

-Thank you! Do you like it?

0:34:060:34:11

It's bonzer, innit? All sorts of toys we're gonna use -

0:34:110:34:14

your pasta machine,

0:34:140:34:16

your Robot Coupe. We'll show you what a Robot Coupe is later.

0:34:160:34:20

-Looks great. Can I smell?

-Yeah.

0:34:200:34:22

Massive savoury smells, aren't they? So...

0:34:230:34:26

We turn this over, but we don't have time to marinate it,

0:34:260:34:29

-because that's really how it should work. Score through into the grain of the meat.

-Is it overnight?

0:34:290:34:34

Yeah, I would. I would.

0:34:340:34:36

I feel, when you've got super-good produce like this belly, not to marinate it so much...

0:34:360:34:42

Same with my venison - I didn't marinate that at all.

0:34:420:34:45

And if you're going to marinate fish, you're talking about 15 minutes.

0:34:450:34:48

-Yeah.

-I kind of sense with this that the quick hit of the bay and the garlic on the surface will be right,

0:34:480:34:55

-cos you want the integrity of the meat in the middle.

-OK, that's it.

0:34:550:34:59

Now, we'll put it on a grill with a tray underneath to catch the juices.

0:34:590:35:04

But because there's garlic in that and it's raw, we don't want it to burn.

0:35:040:35:08

Aluminium foil over the top, stick it in an oven,

0:35:080:35:11

150 degrees for a good hour.

0:35:110:35:13

Take it off, increase it to double, move it up into the oven,

0:35:130:35:17

do it for 15 minutes, that's your crackling.

0:35:170:35:19

-So which one of you is the pasta maker?

-Mr Myers.

0:35:190:35:22

Yeah. Well, really, it's my missus, you know. She's a Latin,

0:35:220:35:26

and this is proper pasta flour, six egg yolks and one whole egg.

0:35:260:35:30

This is gonna be richer than Donald Trump's hairpiece!

0:35:300:35:33

THEY LAUGH Right.

0:35:330:35:35

Egg...bowl,

0:35:350:35:37

numero uno.

0:35:370:35:39

Whisk...

0:35:440:35:46

This needs kneading now.

0:35:460:35:47

-I always get the kneading jobs, me!

-He's got strangler's hands!

0:35:470:35:51

-Working...

-Get that beauty working, like that.

0:35:510:35:54

Thank you.

0:35:540:35:55

If you roll it around like that, it'll start to come off the palm of your hand,

0:35:550:35:59

-and that's when you know you're there, dude.

-Fantastic.

0:35:590:36:03

Cling film, fridge, half an hour.

0:36:030:36:06

Meanwhile, let's make the wild boar filling.

0:36:060:36:10

Brr!

0:36:100:36:12

-Are you doing the onion and stuff?

-I'll do the onion if you do the butchering. You like that.

0:36:120:36:16

-I love it.

-You're doing a good job, taking that sinew out.

0:36:160:36:20

It's such good produce. It would be a pain if you made a mess of it.

0:36:200:36:24

You make the same amount of work, really, making a nice dish, as you do making a bad dish.

0:36:240:36:28

You're not wrong.

0:36:280:36:30

-Onions and garlic. Dave, how...?

-We're gonna process that.

-So if I just keep that chunk like that...

0:36:300:36:37

-Very lean.

-Yeah. Nice.

0:36:380:36:40

-You're gonna add some fat to that, are you?

-We are.

0:36:400:36:44

-Some nice belly pork fat.

-Is that cured at all, or just straight...?

0:36:440:36:47

-No, just straight.

-These are nice and translucent. I don't want them to brown,

0:36:470:36:51

so I'll put those aside. Now we get the meat in the Robot Coupe. Meat, fat...

0:36:510:36:57

I'll put the meat in first, then the fat. Right.

0:36:570:37:01

That goes there.

0:37:010:37:02

See, this is the thing with professional gear.

0:37:040:37:07

It's brill!

0:37:070:37:10

I'm going to start to prep some of these fantastic mushrooms from the New Forest.

0:37:100:37:14

We've got chanterelles here.

0:37:140:37:17

-We've got a bolete...

-Or boletus.

-Or boletus.

0:37:170:37:21

-And we've got the most fantastic hedgehog mushroom.

-This meat now, I've kind of coloured it up,

0:37:210:37:26

and it's broken down nicely into a granular thing. I'm gonna put some stock into that now,

0:37:260:37:31

and some seasoning.

0:37:310:37:32

It's more delicate than I expected.

0:37:350:37:38

-Yes.

-You've got those mushrooms going in it - a great balance. I might be getting worried!

0:37:380:37:43

-I don't wanna cook this much more, do I?

-I'll put those mushrooms in.

0:37:430:37:48

More seasoning, I think.

0:37:490:37:52

I've got to have the filling for the tortellini cold before I roll it up,

0:37:520:37:57

-or else I'm going to end up with little pasta pies!

-Nasty work if it's not cold.

0:37:570:38:01

Right. We'll start rolling out our pasta now. With pasta,

0:38:010:38:05

you've got to start thick and work thin. I'll put it in, you do that,

0:38:050:38:09

-like the organ grinder's monkey!

-Go on, then.

0:38:090:38:12

Yeah. Now I fold it up...

0:38:120:38:14

Ooh, you rebel!

0:38:140:38:16

Without a cause!

0:38:160:38:18

Slowly, slowly, slowly!

0:38:180:38:20

This is teamwork.

0:38:200:38:22

Right.

0:38:220:38:24

-That's been in what's called a blast chiller.

-Tortellini,

0:38:240:38:28

you put a little bit - not too much - down the edge, like so.

0:38:280:38:32

A little bit of eggy... and we roll this.

0:38:320:38:35

-Are you there?

-Yeah, we're there, dude.

0:38:350:38:37

I just nip the ends, curl that round, join the ends,

0:38:370:38:41

and that's a Michelin-star tortellini!

0:38:410:38:44

-OK, while Dave's cracking on with the tortellinis...

-I'll watch you make this sauce.

0:38:440:38:49

We start off with some red wine - about 250ml.

0:38:490:38:53

What do you reckon? Three or four sage leaves?

0:38:530:38:56

-Three sage leaves, five juniper berries, sprig of rosemary, one apple...

-Got that.

0:38:560:39:02

-One centimetre-size slice of fresh ginger.

-You're not wrong.

0:39:020:39:06

I lived in Singapore when I was a boy, so ginger and pork to me is...

0:39:060:39:10

-It's a must.

-Yeah, absolutely.

0:39:100:39:12

-It's starting to smell really nice.

-Talking of smelling...

0:39:120:39:16

-Pork!

-Oh, yes, indeedy!

0:39:160:39:18

Right, then.

0:39:180:39:20

What we do is rub some oil on it and stick it underneath the grill.

0:39:200:39:25

Hey! Oh, yes!

0:39:250:39:27

-I'll put those in the fridge.

-Right, mate.

0:39:270:39:31

-I'm going to crack on with these mushrooms.

-Shall I finish your sauce off?

-Would you mind?

-No, no.

0:39:310:39:36

What I'm going to do now is double the volume with stock, and this has to boil down.

0:39:360:39:41

-I'll look after that.

-Great, right.

0:39:440:39:46

-There's a pan for your mushrooms.

-Brilliant. Oil...

0:39:460:39:50

Bit of butter, chef?

0:39:500:39:52

Try and get this to the boil.

0:39:520:39:54

If that was me, chef, I'd say that was enough.

0:39:540:39:58

Autumn in a frying pan.

0:39:580:40:00

I think the sauce is ready now, for finishing.

0:40:020:40:04

That's reduced by half. I'm just going to sieve that, and then finish this with beurre -

0:40:040:40:09

-a knob of butter at the end.

-You're not shy of using butter, are you?

-No. Neither are you!

0:40:090:40:14

Oh-ho-ho! Look at that, man!

0:40:140:40:18

-How is it?

-That looks gorgeous.

0:40:180:40:21

-We need to get these mushrooms back on.

-The plates.

0:40:210:40:24

-Right. Chanterelles are in.

-Just before I take this off the heat,

0:40:240:40:29

-good bit of chervil.

-Yeah, goes great with the mushrooms.

0:40:290:40:32

OK, mate?

0:40:320:40:33

Great colour, isn't it?

0:40:330:40:36

Right. The tortellini's going in.

0:40:360:40:38

A gentle rumble - if it's boiling, they'll fall to bits. Basically, when they float, they're done.

0:40:380:40:43

-How's the tortellini going, mate?

-Beautiful.

0:40:450:40:47

They're all floating, there's no casualties. I'm gonna toss them

0:40:470:40:51

in butter and truffle oil.

0:40:510:40:52

-I'm starting to put the belly pork on top of the...

-Great.

0:40:530:40:57

On there, truffle oil...

0:41:020:41:04

Look at that!

0:41:060:41:08

-Look at that.

-There we are!

0:41:080:41:11

Hampshire on a plate. We can do no more.

0:41:110:41:14

That's good. Mm.

0:41:170:41:19

The wild boar comes through,

0:41:190:41:21

and then you've got that stronger flavour from the mushrooms, and the bacon fat. It really worked.

0:41:210:41:27

I'm quite worried! Is my venison gonna be good enough to stand up

0:41:270:41:31

-against your belly pork?

-Who knows? Nobody ever knows, do they?

0:41:310:41:34

Well, we're about to find out. The diners don't know whose dish is whose. First up

0:41:340:41:41

is Alex's venison. What will the locals make of it?

0:41:410:41:45

Very nice. It's got a sweet taste to it as well.

0:41:450:41:47

Representing Hampshire, absolutely perfect.

0:41:470:41:50

I like the tenderness and succulence of the venison,

0:41:500:41:53

which was exactly how I like it.

0:41:530:41:55

I thought the pear went with it very well. I like the sweet with the savoury.

0:41:550:42:00

It was tender, typical of the area, and nicely presented.

0:42:000:42:04

-I thought there were too many flavours, in a way.

-The only thing I'd miss out was the pear.

0:42:040:42:08

Spot on.

0:42:080:42:10

DAVE: 'As we suspected, the venison was a hit.

0:42:100:42:13

'It's the moment of truth for our belly pork.'

0:42:130:42:15

Very, very good.

0:42:170:42:19

Oh, that's lovely!

0:42:190:42:20

Mm!

0:42:200:42:21

-That pork is absolutely first class.

-I like the mix of colours -

0:42:210:42:24

what it looks like on the plate appeals to me enormously.

0:42:240:42:28

The crackling on the top was delicious. That's probably the most memorable part.

0:42:280:42:32

I like the presentation, but it did disappoint on flavour. The mushrooms were exceptionally good.

0:42:320:42:37

It's a very good, very tasty dish.

0:42:370:42:40

THEY CHEER

0:42:400:42:41

Thank you for coming to see us.

0:42:470:42:48

I think we've found some wonderful tastes and hospitality in Hampshire.

0:42:480:42:52

It was great fun, and I'm not good at competitions.

0:42:520:42:57

I don't do losing!

0:42:570:42:58

LAUGHTER

0:42:580:42:59

OK, moment of truth.

0:42:590:43:01

A show of hands for the venison, please.

0:43:010:43:03

One, two, three, four, five.

0:43:030:43:06

Ooh, close! And a show of hands for the belly pork and wild boar.

0:43:060:43:11

-Four.

-Four. Well, congratulations!

-Congratulations, Alex!

-Thank you very much indeed.

0:43:110:43:16

-Thank you very much.

-All I can say is, to run that close, I'm chuffed!

0:43:160:43:21

'Well, we came a close second to a very talented chef.

0:43:230:43:26

'Does that mean we get half a Michelin star?

0:43:260:43:29

'Afraid not, mate. But our journey around Hampshire has uncovered some fantastic local treasures.'

0:43:290:43:35

Subtitles by Red Bee Media Ltd

0:43:390:43:42

E-mail [email protected]

0:43:420:43:45

Si and Dave explore Hampshire where they cook a traditional county favourite at Beaulieu Motor Museum. They forage for wild mushrooms in the New Forest, and source biodynamically-farmed meat from a former Formula 1 world champion. Finally, they face the challenge of a cook-off against Michelin starred chef Alex Aitken. Restaurant diners decide who has created the best taste of Hampshire.


Download Subtitles

SRT

ASS