0:00:02 > 0:00:05- We're the Hairy Bikers! - We're finding recipes to rev up your appetite!
0:00:05 > 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 find the true taste of Shropshire.
0:00:36 > 0:00:39Look at that - the rolling hills of Shropshire.
0:00:39 > 0:00:41And Ludlow below.
0:00:41 > 0:00:43It's so old, even Henry VIII's brother Arthur,
0:00:43 > 0:00:47- his heart is buried in a silver casket in a church there.- Really?
0:00:47 > 0:00:51- It's a city of legend and food. - Of myth and majesty.- And Michelin-starred restaurants.
0:00:51 > 0:00:55- And more delis than you can shake a stick at.- I know. I'm hungry.
0:00:55 > 0:00:57Let's go! Let's get stuck into it.
0:01:00 > 0:01:03On our quest to find the true flavours of Shropshire,
0:01:03 > 0:01:09we cook up an old county favourite to tempt the hungry people of Shrewsbury.
0:01:09 > 0:01:15And we leave the bikes behind to hunt down the freshest food available on a local pheasant shoot.
0:01:15 > 0:01:18We rummage in the hedgerow with a jam maker whose conserves
0:01:18 > 0:01:22and jellies are made from the county's wonderful wild fruits.
0:01:22 > 0:01:26And representing Shropshire in the cook-off is Will Holland.
0:01:26 > 0:01:30Will we be able to beat him using the county's finest ingredients?
0:01:42 > 0:01:45Ludlow, a half-timbered paradise on the Welsh borders.
0:01:45 > 0:01:47We love it, don't we? It's great.
0:01:47 > 0:01:52We do. There's fine restaurants, there's a food festival. Everywhere you look, it's food, food, food.
0:01:52 > 0:01:56But we're here to investigate what Shropshire food actually is.
0:01:56 > 0:01:58Yum-yum!
0:01:58 > 0:02:02What's the iconic food of Shropshire and Ludlow? No pressure.
0:02:02 > 0:02:04- Sausage.- Sausages.
0:02:04 > 0:02:07- Sausages.- So there's a pig vibe going on?- Yeah.
0:02:07 > 0:02:09Look at that, Si, that's a proper butcher's.
0:02:09 > 0:02:13- Oh, I can smell sausages. Look at that.- Oh, wow!
0:02:13 > 0:02:15Oh, eh? What have we got here?
0:02:15 > 0:02:17- The plain Ludlow sausage. - Right.- Beer and mustard.
0:02:17 > 0:02:20- And pork and leek. - I'm going to start with...
0:02:20 > 0:02:22I'm going to go with the plain one as well.
0:02:24 > 0:02:28- Oh, lovely.- Absolutely... - It's a very old recipe, that is.
0:02:28 > 0:02:31There's a nice texture to it. Sorry, I'm talking with me mouth full!
0:02:31 > 0:02:34- That's a good sausage.- That's juicy. - Thank you.
0:02:35 > 0:02:37'I think bangers are only part of the story here.
0:02:37 > 0:02:41'We need something that represents the whole of Shropshire - a real county classic.'
0:02:41 > 0:02:44How many local cheeses do you actually have here?
0:02:44 > 0:02:47A section in the counter down there has got a lot of local cheeses in.
0:02:47 > 0:02:50We've got a famous Stinking Bishop which is fairly close to here.
0:02:50 > 0:02:56It's a personal favourite of ours, the old Stinking Bishop, and just purely because of the name, really.
0:02:56 > 0:02:59- That's right, yes!- You must know a lot about Shropshire food.
0:02:59 > 0:03:03What would you say is a traditional Shropshire dish?
0:03:03 > 0:03:05One of the main things is the fidget pie.
0:03:05 > 0:03:08- Fidget?- Fidget, yeah.
0:03:08 > 0:03:11- As in "twitch"? - It's made with gammon.
0:03:11 > 0:03:13- Right.- So apples and herbs.
0:03:13 > 0:03:15I think we've struck gold here.
0:03:15 > 0:03:18I think we have. You get a feeling in your bones. It's great.
0:03:18 > 0:03:19- See you.- Thanks.- Bye-bye.
0:03:19 > 0:03:23- Do you know about a fidget pie? - Oh, yeah, fidget pie is delicious.
0:03:23 > 0:03:24Do you know what's in a fidget pie?
0:03:24 > 0:03:27Yes, I've made it meself but I can't remember. There's bacon.
0:03:27 > 0:03:30- Potatoes.- And potatoes, I think...
0:03:30 > 0:03:32But honest to God, I can't remember.
0:03:32 > 0:03:36'The word on the street is there's someone in here who knows about fidget pie.'
0:03:36 > 0:03:39- Dude, what's the craic about the fidget pie?- It's an old recipe.
0:03:39 > 0:03:45It's got sweet cured gammon in it, potato, it's got sage. Some people put cider in a fidget pie as well.
0:03:45 > 0:03:48Some sugar, so probably Bramleys.
0:03:48 > 0:03:51Hey thanks, guys. Thanks very much.
0:03:51 > 0:03:52Thanks a lot.
0:03:54 > 0:03:59Fidget pie it is, then. Let's hit the road and find the ingredients.
0:03:59 > 0:04:04Just down the road is the Ludlow Food Centre, in the Earl of Plymouth's Oakley Park Estate.
0:04:04 > 0:04:09It's an important outlet for the local producers to get their produce direct to the public.
0:04:09 > 0:04:11It's a one-stop shop for all things fidget!
0:04:11 > 0:04:12What a wonderful place!
0:04:12 > 0:04:15Really well presented as well. Love all this. This is fab.
0:04:15 > 0:04:19And the whole point of the shop is that we're sourcing from the locality
0:04:19 > 0:04:22and try and support the local growers in the area.
0:04:22 > 0:04:24So it's from field to deli, then.
0:04:24 > 0:04:26- Right the way through, yes. - Can we go out and have a look?
0:04:26 > 0:04:28You can do that. Yeah. Fine, OK.
0:04:30 > 0:04:32This is barley we're feeding them, isn't it?
0:04:32 > 0:04:35Yes, a bit of barley that we sort of had left over.
0:04:35 > 0:04:37I like pigs.
0:04:37 > 0:04:39What else do you have here, Sandy?
0:04:39 > 0:04:43We've got a kitchen where we're making hams. We're also doing pies
0:04:43 > 0:04:48and we're doing cooked meats and pates and all sorts of bits and bobs.
0:04:48 > 0:04:50We've got a bakery where we are scratch baking all our bread.
0:04:50 > 0:04:54We're producing four cheeses and we've got a jam and pickle room.
0:04:54 > 0:04:56It's a farm shop on steroids, isn't it?!
0:04:56 > 0:05:00- It's just, it's fabulous. - They certainly seem very happy pigs.
0:05:00 > 0:05:02Yeah.
0:05:02 > 0:05:07Obviously pigs are pork, but people don't necessarily relate pork and gammon together.
0:05:07 > 0:05:10People think it's a separate meat. It's not.
0:05:10 > 0:05:15- We're going to cook a fidget pie, and we need some gammon, so the birth of the pie starts here...- Yes.
0:05:15 > 0:05:17And then we can learn how to make gammon.
0:05:17 > 0:05:24Here in their own butcher's, they salt, cure, dry and hang their cuts of pork.
0:05:24 > 0:05:27The farm's gammon is made by Shirley.
0:05:27 > 0:05:29- Hello, how are we? - Hi.- Pleased to meet you.
0:05:29 > 0:05:33- Pleased to meet you. I've got my gloves.- This is a gammon.- It is.
0:05:33 > 0:05:36- What's the next process?- Right. I put it into the bag...- Yes.
0:05:36 > 0:05:39- With some onions, a few bay leaves... - Yeah.- Some black pepper.
0:05:39 > 0:05:42- Seal all the flavour in, keep everything in.- Yep.
0:05:42 > 0:05:44The flavours you're adding to that are quite simple, aren't they?
0:05:44 > 0:05:47Yes, yeah, we don't want to take away from the meat.
0:05:47 > 0:05:52I put it into the water, boil it, then put it into the blast chiller to bring it down to temperature.
0:05:52 > 0:05:54How long do you boil it for?
0:05:54 > 0:06:00- Four to five hours, depending on the weight.- After you've blast-chilled it, what's the process?
0:06:00 > 0:06:03- We either bread them or marmalade glaze them.- Wow.
0:06:03 > 0:06:06- Oh, what?! Shirley, is that pastry? - Yes.
0:06:06 > 0:06:08Oh, you've gone and saved us bothering making.
0:06:08 > 0:06:13Take those. That's us, then. We've got gammon, we've got the pastry.
0:06:13 > 0:06:16All we need now is nice local Estima spuds.
0:06:18 > 0:06:21Oh, local cider, pillows of love!
0:06:21 > 0:06:26- Edward IIIs.- He built a castle. I need a bunch of them, then we're off.- Yeah.
0:06:28 > 0:06:30That's what you call a one-stop shop.
0:06:30 > 0:06:34Watch out, Shrewsbury, we're going to make you fidget!
0:06:38 > 0:06:43I'm really excited about this pie, and we're cooking it in Shrewsbury.
0:06:43 > 0:06:46- Don't you mean SHROWS-bury?- Oh, we'll find out when we get there.
0:06:46 > 0:06:52Back to business. Fidget pie is a hearty, traditional dish, made with layers of apple, potato and gammon,
0:06:52 > 0:06:57finished with a splash of cider and encased in a lovely shortcrust pastry. Get me into that kitchen.
0:06:57 > 0:07:00- Hello, Shropshire! - ALL: Hello!
0:07:00 > 0:07:06Let's get this straight before we start, is it SHROOS-bury or SHROWS-bury?
0:07:06 > 0:07:11- SHROOS-bury.- There you are, you see! - It's very, very beautiful. - It is lovely.
0:07:11 > 0:07:14- Nights are drawing in, mind.- Oh, aye, then we better get on, eh?- Aye.
0:07:14 > 0:07:18Anyway, we're cooking a traditional Shropshire dish.
0:07:18 > 0:07:19It's a fidget pie.
0:07:19 > 0:07:24- It's a pie with a twitch.- From what we can gather, traditionally it's a gammon and apple pie.
0:07:24 > 0:07:28Now, when you make a pie very often, a lot of liquid in the apples,
0:07:28 > 0:07:33it'll go soggy, so you need to make a pastry case and bake it first.
0:07:33 > 0:07:38- That's called blind baking.- And you don't want a soggy bottom, do you?
0:07:38 > 0:07:42We've cheated. We bought our pastry off a woman in a shop.
0:07:42 > 0:07:46You need to make what you call a cartouche.
0:07:46 > 0:07:47Look at that.
0:07:50 > 0:07:52Cartouche, you see? Look.
0:07:53 > 0:07:58You prick the bottom, so it doesn't all kind of...soggy bottom.
0:07:58 > 0:08:01Right-o, now it's time for the cartouche.
0:08:01 > 0:08:03- Push it in there, like that. - Carefully.
0:08:03 > 0:08:08- And then what you do...- You fill it with a pulse of choice. Or rice.
0:08:08 > 0:08:10Now then.
0:08:10 > 0:08:14That keeps the pastry stuck to the bottom, and you end up with this lovely shell.
0:08:14 > 0:08:16It's like Blue Peter, this.
0:08:16 > 0:08:20Put that in the oven, it'll come out just like Tracy Island!
0:08:20 > 0:08:24About 180 degrees for about 10 to 15 minutes.
0:08:24 > 0:08:27He's a worry, isn't he, really?
0:08:27 > 0:08:31While that's doing, we could make the filling.
0:08:31 > 0:08:35There's a fella over there on the phone. Have you seen him?
0:08:35 > 0:08:37You all right there? How are ya?
0:08:39 > 0:08:42Come back, come back, it's not that inter... Come back.
0:08:42 > 0:08:46It's a private conversation, we shouldn't be listening in.
0:08:46 > 0:08:49And anyway, really, he's not that interesting, is he? No.
0:08:52 > 0:08:54That's enough taters.
0:08:54 > 0:08:59So we just throw those in the boiling water now and blanche them for about five minutes.
0:08:59 > 0:09:01Any chefs in?
0:09:01 > 0:09:05- Yay!- We're in trouble, Dave! - And wait for that to come t'boil.
0:09:05 > 0:09:10- We could, however, get on with the apples.- Got some good grub here, haven't we?
0:09:10 > 0:09:16- Really good. Do all of you support your home producers and stuff, your local producers?- Yes!- Yeah? Good.
0:09:16 > 0:09:20Look at the mess you've made down there. Honestly!
0:09:20 > 0:09:23Right, I think those potatoes are blanching down well. Yeah.
0:09:23 > 0:09:25Now we have the onions.
0:09:25 > 0:09:29Why you blanche the onions, I sometimes think if you cook them in a pie
0:09:29 > 0:09:33they can just be a bit strong and the blanching just takes the edge off them a bit.
0:09:33 > 0:09:37They're a cooking apple, an old English one called Edward IIIs.
0:09:37 > 0:09:40We got them because we know he built the castle in Ludlow.
0:09:40 > 0:09:42Hello, girls! How are you?
0:09:42 > 0:09:46Right, time to drain the onions and the taters.
0:09:46 > 0:09:50Now, I'm going to get on dicing this ham.
0:09:50 > 0:09:56Local ham, Gloucester Old Spot, cured in Ludlow. And this one has a coating of marmalade on it.
0:09:56 > 0:10:00So what we're going to do is chunk this into quite large chunks
0:10:00 > 0:10:04because it's important that you get a good mouthful.
0:10:04 > 0:10:05A bit like meself.
0:10:05 > 0:10:08I'm just going to season the potatoes and the onions.
0:10:08 > 0:10:10Lots and lots of salt and pepper.
0:10:10 > 0:10:13I'm just going to sprinkle flour on.
0:10:13 > 0:10:19This is going to dry them up and it's going to help us thicken the cream we're about the put on.
0:10:19 > 0:10:27This will mix with the flour and it'll just put a nice creamy coating on the potatoes and the onions.
0:10:27 > 0:10:29There's a great herb, sage.
0:10:29 > 0:10:34We're just going to take the leaves off and kind of chop them quite finely.
0:10:34 > 0:10:38Yeah, I think this pastry case is just about... Yes!
0:10:40 > 0:10:44See all that excess there, we're going to trim it off and make it tidy,
0:10:44 > 0:10:48but if you trim it before you bake it and it shrinks,
0:10:48 > 0:10:51you're left with a bald pie, but as it is I know I've got plenty.
0:10:51 > 0:10:53Right.
0:10:56 > 0:11:00- I think you might be right. - I'll just trim this.
0:11:00 > 0:11:03Nice and tidy.
0:11:03 > 0:11:07They must be quite hungry - they've stayed a long time, these guys!
0:11:07 > 0:11:09- I know.- You know.- Now a top tip.
0:11:09 > 0:11:12When you're making an apple pie, there's a lot of water in the apples
0:11:12 > 0:11:15so there's a danger of getting a soggy bottom.
0:11:15 > 0:11:20So you put a couple of dessert spoons of semolina in the bottom of the pie case,
0:11:20 > 0:11:25which will ensure you'll get nice, thick apple gloop but no soggy bottom.
0:11:25 > 0:11:27- Job's a good 'un. - Apples!- As quick as you like.
0:11:27 > 0:11:31What you do is you put a layer of apples on, on top of your semolina,
0:11:31 > 0:11:37- and then what we do is just layer that up.- It's like Maverick Playing Cards, isn't it?
0:11:37 > 0:11:40And then what we do,
0:11:40 > 0:11:42not too much, but just a little bit of sugar.
0:11:42 > 0:11:45You probably wouldn't need as much sugar as you would with Bramleys.
0:11:45 > 0:11:49Now the potato and onion mixture...
0:11:49 > 0:11:55goes on there. Now to that just sprinkle some fresh sage onto the potatoes, nice and sagey.
0:11:55 > 0:11:58Now...the ham.
0:11:58 > 0:12:00The jamon jamon.
0:12:00 > 0:12:02Shropshire's finest.
0:12:02 > 0:12:05Just fill all the gaps in.
0:12:05 > 0:12:06I'm just going to press that down.
0:12:06 > 0:12:10And we put that under a bit of pressure so that, when you cut it,
0:12:10 > 0:12:13- it's going to be solid. - It looks nice.
0:12:13 > 0:12:15- Thanks. Come again.- You're welcome.
0:12:15 > 0:12:18Some more potatoes.
0:12:18 > 0:12:21Some sage. Right-o. Apples.
0:12:21 > 0:12:24Then we layer it up as neatly as we can...
0:12:26 > 0:12:29- ..with some apples. - That's very Raymond Blanc, Mr King!
0:12:29 > 0:12:32- Isn't it?!- Right.- Right.
0:12:34 > 0:12:36Some cider.
0:12:36 > 0:12:41Local Ludlow cider, slightly sparkling, not too sweet, not too dry.
0:12:41 > 0:12:44- Can I have a taste?- No!
0:12:45 > 0:12:50- And then we just put not too much on.- Remember there's a lot of water in those apples.
0:12:50 > 0:12:53And then what we do is put a little bit of sugar on, not too much again.
0:12:53 > 0:12:56Every good pie needs a lid.
0:12:58 > 0:13:02That's me lid. Eggy wash.
0:13:02 > 0:13:06- No baking is complete without an eggy wash.- You're not wrong, dude.
0:13:06 > 0:13:10Now, just lay that on the top, like so,
0:13:10 > 0:13:13press it down, trim off the excess.
0:13:13 > 0:13:17Now, classic pinching technique, it's like that
0:13:17 > 0:13:20to get that good old English pie finish.
0:13:20 > 0:13:22Look at that.
0:13:22 > 0:13:27If you put that in the oven, that seals the top. It could all swell up and go pop!
0:13:27 > 0:13:30So we put one gash there,
0:13:30 > 0:13:32one there,
0:13:32 > 0:13:37one there, and all that remains to do now is to cover it with an eggy wash.
0:13:37 > 0:13:41And there we have a pie.
0:13:41 > 0:13:44Look at that. You take your pie...
0:13:44 > 0:13:47- Stick it in the oven. - About 40 minutes, about 180.
0:13:47 > 0:13:50It'll come out golden, then it's done.
0:13:50 > 0:13:53Here's one we did earlier.
0:13:53 > 0:13:54APPLAUSE
0:13:58 > 0:14:00Look at that.
0:14:00 > 0:14:05This is the bit where you do the spring, and it just goes bloop!
0:14:05 > 0:14:07It's like taking a corset off!
0:14:07 > 0:14:08LAUGHTER
0:14:12 > 0:14:16ALL: Oooh!
0:14:16 > 0:14:18Go on, dude, go on!
0:14:18 > 0:14:20Yes!
0:14:20 > 0:14:22Well done.
0:14:24 > 0:14:25Look at that!
0:14:25 > 0:14:28Good old fidget pie. 'But the proof is in the tasting.
0:14:28 > 0:14:31'Have we done their county dish proud?
0:14:31 > 0:14:33'They seem to be tucking in, but do they like it?'
0:14:33 > 0:14:39- That's great.- Delicious.- I love it. - Yeah? Good, good.- One of the best pies I've ever had.- Honestly?- Yeah.
0:14:39 > 0:14:44- You have seconds?- It's lovely with a bit of mustard, it cuts through that, doesn't it?
0:14:44 > 0:14:47- The pastry is delicious actually, isn't it?- Lovely.
0:14:47 > 0:14:49Apple inside, it's beautiful, yeah.
0:14:49 > 0:14:51Mmm!
0:14:51 > 0:14:53Are we allowed to have a bit more?
0:14:53 > 0:14:57- Help yourself.- Delicious. - Thank you. Thank you very much.
0:14:57 > 0:14:59Our fidget pie was an absolute hit.
0:14:59 > 0:15:02It tasted great, if I do say so meself.
0:15:02 > 0:15:06Now, enough boasting - we need to get on with our biggest Shropshire challenge.
0:15:08 > 0:15:12We're taking on one of the county's top chefs in their restaurant
0:15:12 > 0:15:16using local ingredients to see who can best define the taste of the region.
0:15:16 > 0:15:23It will be up to local diners to decide whose dish best represents the true flavours of Shropshire.
0:15:23 > 0:15:25Our opponent today is...
0:15:27 > 0:15:3129-year-old Will Holland is head chef of La Becasse in Ludlow.
0:15:31 > 0:15:35It's only been open 18 months, and already it's got a Michelin star.
0:15:35 > 0:15:38Will handpicks the finest local produce for his dishes
0:15:38 > 0:15:42and prides himself on his presentation and creative flair.
0:15:42 > 0:15:45For as long as I can remember I've wanted to cook.
0:15:45 > 0:15:50From making cakes at home, to home economics at school - the only boy in the class.
0:15:50 > 0:15:54As soon as I finished college I got a job in a Michelin-starred kitchen
0:15:54 > 0:15:58and worked my way up through the ranks.
0:15:58 > 0:16:02In Shropshire there's a lot available on our doorstep.
0:16:02 > 0:16:07I've got a duck egg supplier. He actually writes on the cartons the name of the duck that's laid the egg!
0:16:07 > 0:16:10There's not a better example of traceability than that.
0:16:10 > 0:16:14This year I've really, really started to define
0:16:14 > 0:16:17what I'd class as my style of food.
0:16:17 > 0:16:22When a plate arrives at the table, I really want the guests to say, "Wow, that is something different,"
0:16:22 > 0:16:23and that's before they've tasted it.
0:16:23 > 0:16:29I've got a puree that I'm doing with a venison dish that's blackberry and beetroot.
0:16:29 > 0:16:32The tastes complement each other incredibly well.
0:16:36 > 0:16:38- Hello, mate.- Hello. - Afternoon, gentlemen.
0:16:38 > 0:16:40- How are you doing? - Nice to see you.
0:16:40 > 0:16:43- Yeah, very well. You're late. - What do you mean?
0:16:43 > 0:16:46You missed lunch service. We're going to have to do this for dinner.
0:16:46 > 0:16:49- Oh, well.- Afternoon tea. - Any sandwiches?
0:16:49 > 0:16:52You look like you've had a bit of afternoon tea going on there.
0:16:52 > 0:16:56Eh? Eh? You know what they say, "Never trust a thin chef."
0:16:56 > 0:16:58That's all I'm saying, dude.
0:16:58 > 0:17:01- Come on in, the kitchen's nice and warm.- Oh, thanks...
0:17:02 > 0:17:03What are you going to cook?
0:17:03 > 0:17:07Well, today for you I'm going to do a beautiful roasted loin of venison
0:17:07 > 0:17:10and I'm going to pair that with some beetroot,
0:17:10 > 0:17:13local blackberries and bitter chocolate.
0:17:13 > 0:17:14Dude, it's a mole.
0:17:14 > 0:17:16We did that in Mexico.
0:17:16 > 0:17:19I've got to say I'm massively impressed with that saddle.
0:17:19 > 0:17:22It's a long saddle of venison, it's from a roe deer.
0:17:22 > 0:17:25I'm just going to quickly make a marinade for it so it gets going.
0:17:25 > 0:17:31- OK.- I've got some mirepoix, roughly cut which I know you boys do quite a bit of mirepoix.- Yes, we do.
0:17:31 > 0:17:33What are you trying to say, Will?
0:17:33 > 0:17:36You cut things up roughly quite a bit. So...
0:17:36 > 0:17:38Oh, no, I'm a Virgo, mine's really quite tidy.
0:17:38 > 0:17:40- Mine, however, isn't.- Anyway...
0:17:40 > 0:17:45- Yes.- Basically you've got the mirepoix and the juniper berries, black peppercorns and a few cloves
0:17:45 > 0:17:49and I'm going to put a bottle of red wine in and that's all there is.
0:17:49 > 0:17:52Right, all I'm going to do is just go directly down the backbone
0:17:52 > 0:17:54taking the loin off the saddle.
0:17:54 > 0:17:56So we're just following the backbone.
0:17:56 > 0:17:59That's a nice bit of butchery. It's that good meat.
0:17:59 > 0:18:01- I'm going to take one side off today...- Yeah.
0:18:01 > 0:18:04John, there you go. Can you stick that out the back, please?
0:18:04 > 0:18:08So all I'm going to do is just cut that through into nice sections that
0:18:08 > 0:18:11we're going to get three portions out of each one of these.
0:18:11 > 0:18:13Three portions? I could eat one of those meself.
0:18:13 > 0:18:16You're not wrong, dude, you know?
0:18:16 > 0:18:20We're going to put that into the marinade and I don't marinate this for too long.
0:18:20 > 0:18:22One hour maximum. If it stays in too long
0:18:22 > 0:18:24the alcohol will start cooking the meat
0:18:24 > 0:18:26so you'll end up with a grey ring around it
0:18:26 > 0:18:29So that would make twelve portions, that meat?
0:18:29 > 0:18:32- Yeah, definitely.- You see I've got my portion control wrong.
0:18:32 > 0:18:35- We put too much on the plate. - You're not wrong.
0:18:35 > 0:18:38- We've got to forget this Northern generosity.- We have.
0:18:38 > 0:18:42I'm going to stick that in the fridge and I've got one that's been marinating
0:18:42 > 0:18:44so I'll get that and we'll bring that out now.
0:18:44 > 0:18:46- Fantastic. - Thank you very much, Johnny.
0:18:46 > 0:18:49This is the one that's been it the fridge.
0:18:49 > 0:18:51- You can see it's changed in colour.- Yeah.
0:18:51 > 0:18:54- Might be dry though when he cooks it like that.- It could be dry.
0:18:54 > 0:18:58It's not going to be dry. Because there's very little fat in this
0:18:58 > 0:19:00we're going to wrap it in smoked, streaky bacon
0:19:00 > 0:19:04that we've sliced thinly and put it on a piece of grease-proof paper.
0:19:04 > 0:19:07- Right.- The smoked bacon is really, really thin.
0:19:07 > 0:19:12- Yeah.- By the time it's cooked it's almost not going to be there, it's almost seasoning the meat
0:19:12 > 0:19:16because of the saltiness and the smoke in there will be very nice.
0:19:16 > 0:19:18- Yeah.- That's the loin of venison.
0:19:18 > 0:19:20I'm going to put veg oil in here.
0:19:20 > 0:19:23We're not deep frying the meat, we're just cooking it gently.
0:19:23 > 0:19:29- In the meantime while that's cooking I'm going to get on with some bits and pieces of the garnish.- OK.
0:19:29 > 0:19:34In this pan I've got some stock syrup, just water and sugar, and I've got some blackberries.
0:19:34 > 0:19:36I'm just going to gently poach those in the syrup.
0:19:36 > 0:19:39- Right.- In there for a couple of minutes.
0:19:39 > 0:19:42And the puree that I'm going to make is beetroot and blackberry puree.
0:19:42 > 0:19:44- Right.- Oh, interesting.
0:19:44 > 0:19:47When I've turned this over you can see the colour that's happening.
0:19:47 > 0:19:49I'm going to put a few knobs of butter in
0:19:49 > 0:19:53just to lower the temperature so the venison starts cooking evenly.
0:19:53 > 0:19:56The blackberries have poached really nicely.
0:19:56 > 0:19:59We're going to go to the liquidiser and turn this into a puree.
0:19:59 > 0:20:01I'm going to put the beetroot trim into there.
0:20:01 > 0:20:04- I've taken the blackberries out of there...- Yeah.
0:20:04 > 0:20:07- Then I can add as much syrup or as little as I need to...- To taste.
0:20:07 > 0:20:10Yeah. Just to get the consistency.
0:20:10 > 0:20:13We'll come back in a minute when it's nice and smooth.
0:20:13 > 0:20:17We're going to do a few other bits of garnish to go with it.
0:20:17 > 0:20:20- This little fella, salsify.- Ah!
0:20:20 > 0:20:25- I've got some cold water and I'm just going to squeeze a lemon into there...- Right.
0:20:25 > 0:20:27because the salsify goes brown really quickly.
0:20:27 > 0:20:31And I'm going to peel that as if you'd peel a carrot or something
0:20:31 > 0:20:33- and you'll see that it's bright white inside.- Wow.
0:20:34 > 0:20:38Straight into the acidulated water, that's all I'm doing there.
0:20:38 > 0:20:42For this dish we need this in nice little neat batons.
0:20:42 > 0:20:47- At this point I'll cook this in chicken stock and red wine. - Oh, right.- Right.
0:20:47 > 0:20:51And braise it in which is what I've got going on in this pan over here.
0:20:51 > 0:20:55It's exactly the same vegetable but it's taken on that red from the wine.
0:20:56 > 0:21:01We're going to stop that and as you can see the puree's got all the seeds from the blackberries in it
0:21:01 > 0:21:04so I'm just going to put it through a very, very fine sieve
0:21:04 > 0:21:07and I'm just going to push that through with a ladle.
0:21:07 > 0:21:10- So you've got a nice puree.- Wow! - Do you want to have a taste?
0:21:10 > 0:21:13- Yes, please.- Lovely. - Get stuck in and have a taste.
0:21:13 > 0:21:15That is awesome.
0:21:15 > 0:21:17It is awesome.
0:21:17 > 0:21:21- It halves your palate, it's really odd. Because you can taste both. - It's a bit sherbet-y.
0:21:21 > 0:21:26We're ready to assemble the dish. I've got one more final bit of the garnish to do.
0:21:26 > 0:21:29- Basically I've got some beetroot I've cooked...- Right.
0:21:29 > 0:21:33- And I'm going to Parisienne them, or melon ball them.- Yeah.
0:21:33 > 0:21:36- And I've got the beetroot liquor they were cooked in...- Yeah.
0:21:36 > 0:21:38- So I'm going to start warming it up.- Right.
0:21:38 > 0:21:42So we're going to put them into the beetroot liquor to heat them up
0:21:42 > 0:21:48and, again, the beetroot liquor's got sugar in it so it's nice and shiny.
0:21:48 > 0:21:52- So I've got braised red cabbage here...- Right.
0:21:52 > 0:21:56And I've cooked that with port, some orange zest, some star anise,
0:21:56 > 0:21:59finished it just with a bit of redcurrant jelly to give it sweetness.
0:21:59 > 0:22:03As you can see, the colour of my dish coming together, it's purple.
0:22:03 > 0:22:08And then some more of those local blackberries which I'm just lightly poaching in stock syrup
0:22:08 > 0:22:10- and the sauce I made with venison bones...- Yep.
0:22:10 > 0:22:11- ..juniper berries...- Yep.
0:22:11 > 0:22:15- ..and two ingredients that we're going to finish the sauce with. - Right.
0:22:15 > 0:22:19The first of which is blackberry liqueur.
0:22:19 > 0:22:22We're just going to put a small amount of that.
0:22:22 > 0:22:26I've got some really, really bitter chocolate here, I'm using Valrhona,
0:22:26 > 0:22:29and I'm going to grate some bitter chocolate into the sauce.
0:22:29 > 0:22:31Right.
0:22:31 > 0:22:35Basically it will add bitterness to counteract the sweetness
0:22:35 > 0:22:37but it will also make the sauce really shiny
0:22:37 > 0:22:41because the fats in the chocolate will all emulsify the sauce.
0:22:41 > 0:22:45I'm going to put that back on a low heat so I don't boil it once the chocolate's in there
0:22:45 > 0:22:47because it will go grainy.
0:22:47 > 0:22:51And that's everything ready for the dish. We'll plate up now.
0:22:51 > 0:22:55This is a little bit of blackberry sauce I've made, again just with the neat blackberries.
0:22:55 > 0:22:58Do you do front rooms?
0:23:00 > 0:23:04So we're putting the red cabbage into that tier.
0:23:05 > 0:23:08So first of all the beetroot.
0:23:12 > 0:23:14Red-wine-braised salsify,
0:23:14 > 0:23:17then really lightly poached blackberries.
0:23:18 > 0:23:22Then we've got the half beetroot and half blackberry puree
0:23:22 > 0:23:25and I'm going to do what's known as a dragged quenelle
0:23:25 > 0:23:27just along the plate.
0:23:28 > 0:23:30- It makes me giggle. - I know.- It is fantastic.
0:23:30 > 0:23:35I don't suppose there'll be any kind of Birmingham sprinkles going on here?
0:23:35 > 0:23:38We've got a sprinkle because I didn't want to disappoint you.
0:23:38 > 0:23:41- I've got some beetroot powder here. - Beetroot powder?
0:23:41 > 0:23:44Which we're just going to put a little bit onto the plate.
0:23:44 > 0:23:47I've also got here a salted bitter chocolate twirl which we're
0:23:47 > 0:23:52going to pop against the beetroot, and then the venison loin,
0:23:52 > 0:23:53put that on the cabbage.
0:23:53 > 0:23:58We're going to sauce it with the sauce that we finished with the creme de muir and chocolate.
0:23:58 > 0:24:02Do you know what? I've got to say, we could beat it but it's impressive.
0:24:02 > 0:24:05So that's the finished dish.
0:24:05 > 0:24:08- Unbelievable, man.- It looks lovely.
0:24:08 > 0:24:14Roasted loin of venison with some beetroot, local blackberries and bitter chocolate.
0:24:14 > 0:24:18It looks stunning doesn't it? Beetroot powder.
0:24:18 > 0:24:20Oh, God, that is good.
0:24:20 > 0:24:22Right, venison.
0:24:22 > 0:24:24The star anise is coming through under the cabbage.
0:24:24 > 0:24:29Yeah. But this sauce, the one with the chocolate, is fabulous, isn't it?
0:24:29 > 0:24:32Will is a very, very clever young man.
0:24:32 > 0:24:34Yes, he is.
0:24:34 > 0:24:36- Oh, it was worth coming. - Shall we go home now?
0:24:36 > 0:24:41- This is not the attitude.- No. - Let's get to the battle stations, man the furnaces.
0:24:41 > 0:24:46Let's get, let's, let's, let's get going.
0:24:46 > 0:24:51It's the locals who will decide who's dish is best in a blind tasting coming up.
0:24:51 > 0:24:52The pressure's on.
0:24:52 > 0:24:56What can we cook that's the real taste of Shropshire to beat that, dude?
0:24:56 > 0:25:00Well, we saw loads of game in Ludlow's butchers, let's hunt some down.
0:25:04 > 0:25:07It's a crisp, beautiful morning and we're heading for the hills
0:25:07 > 0:25:10to get the freshest game Shropshire's got to offer.
0:25:10 > 0:25:14Gamekeeper Neil Wainwright has invited us to a pheasant shoot.
0:25:14 > 0:25:19- Morning.- How are you doing? - Good morning, Neil, how are you? - Nice to see you.- Morning, everyone.
0:25:19 > 0:25:21So, um, have we got far to walk?
0:25:21 > 0:25:25Ah you see that far skyline? Well, we start there and then we'll go over the top...
0:25:25 > 0:25:28What do you mean you start there?
0:25:28 > 0:25:31Start there? I'm a slave to the internal combustion engine, me.
0:25:31 > 0:25:33We'll crack on and see how we go.
0:25:33 > 0:25:35- Okey-doke?- Brill.
0:25:35 > 0:25:41- All I can say is, this is one way to get proper produce, isn't it? - Oh, yeah.
0:25:41 > 0:25:43It's local, it's natural...
0:25:43 > 0:25:45We could have gone to the butcher's. Oh, man.
0:25:45 > 0:25:47That's not the point, Kingy.
0:25:51 > 0:25:53Oh!
0:25:53 > 0:25:57They're a little behind so we're just waiting for them to catch up.
0:25:57 > 0:26:00It's quite important to keep a straight line,
0:26:00 > 0:26:02we can see where everybody is then.
0:26:02 > 0:26:03GUNSHOTS
0:26:03 > 0:26:06If you're going to eat meat, then this is where it comes from.
0:26:06 > 0:26:10- Yeah.- It doesn't come in a plastic bag from a supermarket, it's here.
0:26:10 > 0:26:13You know what, Si? I'd sooner eat meat that's come from here...
0:26:13 > 0:26:16- So would I.- ..than has come from a factory.
0:26:20 > 0:26:21Well done.
0:26:21 > 0:26:24Simon's just sending his dog out to retrieve it.
0:26:24 > 0:26:26WHISTLING That's his stop whistle,
0:26:26 > 0:26:29he wants his dog to stop now, he's sending it further back
0:26:29 > 0:26:31to get it to the place where the birds fell.
0:26:31 > 0:26:36- The nice thing is you get something good to eat at the end of it. - Absolutely, yeah.
0:26:36 > 0:26:39- Everything goes into the food chain that you shoot here.- Yeah.
0:26:39 > 0:26:44The birds that we get on a shoot day go off into the shops, supermarkets, butcher's, etc, etc.
0:26:44 > 0:26:45One bird, there you go.
0:26:47 > 0:26:50We wing-tag most of them but there's nothing to stop them
0:26:50 > 0:26:52going in any direction as far as they want to
0:26:52 > 0:26:56and we've even had them shot five or six miles away with our wing-tag on.
0:26:56 > 0:27:01- Yeah.- They're quite amazing. - It's a glorious morning, isn't it?
0:27:01 > 0:27:05- Super yeah. Birds are heavy at this time of year. They're fat and... - Beautiful.
0:27:05 > 0:27:08Can we get some that have been shot a day or two ago?
0:27:08 > 0:27:10- Yeah, of course.- That would be great.
0:27:10 > 0:27:12What would you serve your pheasant with?
0:27:12 > 0:27:16- Just roast pheasant, cranberry sauce, gravy, a nice glass of red wine. - Lovely.
0:27:18 > 0:27:22We need to find our own special garnish for the pheasant.
0:27:22 > 0:27:25Just across the valley is Stiperstones Nature Reserve.
0:27:25 > 0:27:30We're meeting manager Tom Wall who's going to show us what wild fare the heathland has to offer.
0:27:30 > 0:27:33It might give us the edge against Will Holland.
0:27:33 > 0:27:37What we're going past here is bilberry, which local people would call windberry.
0:27:37 > 0:27:40- They're gone now but these are the plants.- Wow.
0:27:40 > 0:27:44- Presumably the season, we've missed quite a lot of berries. - That's right, yeah.
0:27:44 > 0:27:48- These are black fruit called crowberry.- These are crowberries.
0:27:48 > 0:27:50Just have a taste of that.
0:27:50 > 0:27:53- It's a bit insipid to my mind and very pippy.- You know what's great?
0:27:53 > 0:27:57You have to look and then once you look your world becomes very small
0:27:57 > 0:28:00because you're concentrating on picking the berries.
0:28:00 > 0:28:04- So what are these now? - These are cowberries.
0:28:04 > 0:28:06Local people call them cranberries.
0:28:06 > 0:28:08They are edible and to my mind quite tasty.
0:28:08 > 0:28:10Wonderful colour.
0:28:10 > 0:28:13Thanks, Si.
0:28:13 > 0:28:17In Sweden 200,000 tons of these are collected each year
0:28:17 > 0:28:20and in this country we pretty well ignore them.
0:28:20 > 0:28:21They're very good.
0:28:21 > 0:28:23They'd make a fantastic garnish on that pheasant.
0:28:23 > 0:28:25That's a good idea that, Dave.
0:28:25 > 0:28:29- There's a lovely pop texture really to it.- And that bright red colour.
0:28:29 > 0:28:33Red is a warning colour and you shouldn't necessarily eat red or black things
0:28:33 > 0:28:38so people need to know what they're eating and generally to wash things before they eat them.
0:28:38 > 0:28:44Well, I think we've found a very nice balancing nature with these cowberries with our pheasant.
0:28:44 > 0:28:47Food for thought, dude, food for thought.
0:28:47 > 0:28:50We'll do a stuffed pheasant breast garnished with those cowberries
0:28:50 > 0:28:54and served with a three root mash and a quenelle of spinach.
0:28:54 > 0:28:56And now for the final touch.
0:28:56 > 0:29:00We've heard about a cottage industry that's around the corner.
0:29:00 > 0:29:04- You'll find her foraging around every corner, dude. - Her name is Sarah Bruff.
0:29:04 > 0:29:08- She's turned her love of making jams at home into a thriving little business.- Hi.
0:29:08 > 0:29:11- Ah, now there you are.- Hello.
0:29:11 > 0:29:14- What you going for?- I'm picking some rosehips from a wild rose.
0:29:14 > 0:29:18- And what are you going to do? - I'm going to make a rosehip and apple jelly.
0:29:18 > 0:29:20- Yes?- I've got some wild crab apples
0:29:20 > 0:29:24and then I'm just going to mix them together and make a savoury jelly.
0:29:24 > 0:29:27Mum's passed down a few recipes because we used to pick the rosehips
0:29:27 > 0:29:29and Mum would make rosehip syrup.
0:29:29 > 0:29:32- You're a family of foraging rummagers really, aren't you?- Yeah!
0:29:32 > 0:29:34Will you show us how to make them?
0:29:34 > 0:29:37Of course I can, yeah. Do you want to come down to the kitchen?
0:29:37 > 0:29:39- You are a woman in the know. - I am. Sort of.
0:29:39 > 0:29:41Hey, listen, do you want a lift?
0:29:41 > 0:29:43It's all right, it's just at the house there.
0:29:43 > 0:29:46It's like jewellery. Can we try an interesting one?
0:29:46 > 0:29:49Of course. Do you want to see what you fancy?
0:29:49 > 0:29:54- Oh, quince and lemon. - I love the smell of quinces actually, it's one of the things...
0:29:54 > 0:29:57- Oh. It's so fresh.- Tingles. - Oh, it gets you here.
0:29:57 > 0:29:59Yeah, it's the lemon juice.
0:29:59 > 0:30:01Apple and horseradish sauce.
0:30:01 > 0:30:03It's great on grilled mackerel.
0:30:03 > 0:30:06- I can see it with mackerel. - I think it would be great with beef.
0:30:07 > 0:30:09- Chunky pear and walnut.- Yeah.
0:30:10 > 0:30:12Oh, that's exquisite.
0:30:12 > 0:30:14- Absolutely.- Good with cheese.
0:30:14 > 0:30:16- Oh, yes.- A strong cheddar. - What have we got here?
0:30:16 > 0:30:19That's the, um, crab apple and rosehip jelly.
0:30:19 > 0:30:21So we got some crab apples earlier...
0:30:21 > 0:30:25And these rosehips that I picked before so it's reached its setting point now
0:30:25 > 0:30:26and ready to go in the jar.
0:30:26 > 0:30:31I just fill the jar up to about a couple of mil from the top really.
0:30:31 > 0:30:35- Chutney I always fill a little bit higher because they shrink back a bit.- Mm-hm.
0:30:35 > 0:30:36Where do you sell them?
0:30:36 > 0:30:40I do the local Ludlow market so it's sort of my sort of the closest market.
0:30:40 > 0:30:42- It's quite well established.- Great.
0:30:42 > 0:30:46It's satisfying to see it sell and people to like it so...
0:30:46 > 0:30:48- Yes, absolutely. - Yeah, it's going well.
0:30:48 > 0:30:51- So that's the preserve ready. - It is indeedy.
0:30:51 > 0:30:53With this fruits of the forests thing,
0:30:53 > 0:30:55I bet this is really good with game, isn't it?
0:30:55 > 0:30:59- This would lend itself more to go with pork.- We've got a challenge.
0:30:59 > 0:31:04- We're cooking against a really, really top chef and we're going to be cooking pheasant.- Yeah.
0:31:04 > 0:31:07- What do you reckon?- I would say a hedgerow jelly would work well
0:31:07 > 0:31:11because it would lift it and give it a little bit of sweetness as well.
0:31:11 > 0:31:13You could always warm it as well so it's liquid.
0:31:13 > 0:31:18- If we use the carcasses, make a nice heavy stock...- And push it through.- Float the jelly into it.
0:31:18 > 0:31:21That would be lovely, yeah. It would be really good.
0:31:21 > 0:31:23We're in with a shout here, dude.
0:31:23 > 0:31:26- Sarah, what have you got? - There's a hedgerow jelly.
0:31:26 > 0:31:27Let's have a taste.
0:31:29 > 0:31:33Oh, that's fantastic. That savoury aftertaste.
0:31:33 > 0:31:35- It's not like a sugary sweet... - No, no, I think, yeah.
0:31:35 > 0:31:37What's in this, Sarah?
0:31:37 > 0:31:41It's crab apples, wild blackberries, brambles and then elderberries.
0:31:41 > 0:31:43- Delightful.- It's great.
0:31:43 > 0:31:46- We've got it.- We've got it. Can we have 400 of those, please?- Yeah.
0:31:46 > 0:31:49- Just a big jar would do us. - I've got a big jar.
0:31:49 > 0:31:51That'll be fine. Come on, to infinity...
0:31:51 > 0:31:54- ..and beyond! See ya, we're off.- See ya.
0:31:56 > 0:31:59It's local, it's a symphony of Shropshire on a plate.
0:31:59 > 0:32:05It's a pheasant breast stuffed with sage, onion and chestnuts and then we're going to serve that
0:32:05 > 0:32:10with a three root mash with a swash of a hedgerow glaze, served with a quenelle of spinach.
0:32:10 > 0:32:16It will be up to local diners to decide whose dish best represents the true flavours of Shropshire.
0:32:16 > 0:32:20Look at these fantastic, locally-caught pheasants.
0:32:20 > 0:32:24We need the breasts but we're going to use the carcass and the bones,
0:32:24 > 0:32:27- and make the sauce with this hedgerow glaze.- OK, lovely.
0:32:27 > 0:32:29It's famous, Shropshire, for sausage
0:32:29 > 0:32:32so I'm going to put some sausage meat through for the stuffing.
0:32:32 > 0:32:33It should be a simple eat really.
0:32:33 > 0:32:37I'm just tempering the butter with a little oil so the butter doesn't burn.
0:32:37 > 0:32:40Are you going to leave the skin on or are you going to...?
0:32:40 > 0:32:43Yeah, I'm going to try and get the skin off.
0:32:43 > 0:32:45I'm going to sear the skin so it's golden.
0:32:45 > 0:32:47You've got the celery, carrot and onion in there?
0:32:47 > 0:32:50Yeah. Sweating like me uncle watching the Lottery.
0:32:50 > 0:32:53- How are you doing, Kingy?- Not bad.
0:32:53 > 0:32:55- On the last breast.- Oh, brill.
0:32:55 > 0:32:59Right, do you have an oven I could use?
0:32:59 > 0:33:02Give them to me and I'll get that in a nice, hot oven.
0:33:02 > 0:33:06Shall we get on with the veg? It's a combination of three flavours.
0:33:06 > 0:33:10Celeriac, a ugly fella, but tasty, potatoes and Jerusalem artichokes.
0:33:10 > 0:33:15I've got three pans of boiling water, I'm just going to boil them up until they're done,
0:33:15 > 0:33:20but separately, because they all cook at different times and we don't want watery celeriac.
0:33:20 > 0:33:25- Cream, salt and pepper, and butter. - Oh, lovely.- Tomato puree to this.
0:33:27 > 0:33:30So you've got the three veggies in three pans there.
0:33:30 > 0:33:32- Yeah.- Yeah.- Is that how you would do it?- Possibly.
0:33:32 > 0:33:34We need to make the stuffing now.
0:33:34 > 0:33:38- OK.- Great. Now with these lovely sausages,
0:33:38 > 0:33:41- we'll take the meat out of the skin. - What kind of sausages?
0:33:41 > 0:33:44Plain pork sausage from Ludlow.
0:33:44 > 0:33:47- You've got fantastic butchers here. - It's a pleasure, isn't it?
0:33:47 > 0:33:51- Especially now with all the pheasants and rabbits hanging outside.- Yeah.
0:33:51 > 0:33:54- You know it's game season, don't you?- Yeah.
0:33:54 > 0:33:57Right. So all we want to do is just crumble this in,
0:33:57 > 0:34:00and once the heat goes through the fat with the sausage...
0:34:00 > 0:34:03- It's what we want. - ..it should break up slightly.
0:34:03 > 0:34:06We've got some vac-packed chestnut.
0:34:06 > 0:34:08Just get a handful, really,
0:34:08 > 0:34:11and then we're just going to roughly chop them.
0:34:11 > 0:34:15- We want the texture of the chestnut through the stuffing.- Lovely.
0:34:15 > 0:34:19So I've just kind of cooked it through so it's not raw
0:34:19 > 0:34:23but I don't want it kind of crispy so put that in there.
0:34:24 > 0:34:27I'm going to put the chestnuts in there and the zest of a lemon.
0:34:27 > 0:34:30That's looking really, really nice.
0:34:30 > 0:34:35- Do you think just two or three sage leaves, Kingy, chopped fine? - Yeah.
0:34:35 > 0:34:40- It'd raise Lazarus, this stuffing. - It smells lovely. - There's no salt yet.
0:34:40 > 0:34:41Doesn't need it.
0:34:42 > 0:34:47- How's it going? Let's have a look. - Perfect.- Oh, yum, nice.
0:34:47 > 0:34:50Now we put the bones into the saucepan
0:34:50 > 0:34:54with that lovely carrot, onion celery and tomato puree I made.
0:34:55 > 0:34:57Look at that juice.
0:34:57 > 0:35:03- Yeah, very clean.- That's all right, you want it to be in there, in with his mates.
0:35:03 > 0:35:05- Great.- That's all right.
0:35:05 > 0:35:11Now, some good English red wine, a good splurge in there,
0:35:11 > 0:35:15couple of bay leaves, sprig of parsley.
0:35:17 > 0:35:19Thyme.
0:35:19 > 0:35:22Not too much rosemary because that can paralyse it. All of that in.
0:35:22 > 0:35:28Now we've got to confess, this chicken stock is Will's.
0:35:28 > 0:35:32- It's really, really good.- So if you win, it partly goes to me?- Yeah.
0:35:32 > 0:35:34Credit where credit's due, fella.
0:35:34 > 0:35:39We want that to bubble up and just make love in the pan for a bit.
0:35:39 > 0:35:42I just thought I'd go all Michelin here, dude.
0:35:42 > 0:35:44More like a balti house than Michelin!
0:35:44 > 0:35:47Get all the elements, dude, all the elements.
0:35:47 > 0:35:51Look at that. If we can't get a good sauce out of that, we want shooting.
0:35:51 > 0:35:53Veggies are done, Kingy.
0:35:53 > 0:35:55- Lovely.- Celeriac.
0:35:55 > 0:35:58Jerusalem artichokes.
0:35:58 > 0:36:01- Just get the taters.- The potatoes.
0:36:01 > 0:36:05Put them back in the pan to preserve their integrity.
0:36:05 > 0:36:09We thought we were going to pipe the stuff into the pheasant breast.
0:36:09 > 0:36:11- So you're going to make a pheasant Kiev.- Oh, what?
0:36:11 > 0:36:16- This is a taste of Shropshire, not Russia.- Exactly.
0:36:16 > 0:36:18- A piping bag.- Are we sure?
0:36:18 > 0:36:22Yes, of course we've done this a thousand times, don't be ridiculous.
0:36:23 > 0:36:25Right, let's take a breast.
0:36:25 > 0:36:27Look at that, man.
0:36:27 > 0:36:33I need to enlarge the aperture in order to facilitate the passage of the stuffing.
0:36:33 > 0:36:36Right, put it in and squirt.
0:36:36 > 0:36:38I think it's there, that's it.
0:36:38 > 0:36:42- Look!- I thought the stuffing was meant to be inside the breast.
0:36:42 > 0:36:44That's all right, isn't it?
0:36:44 > 0:36:45Onward to the next.
0:36:47 > 0:36:50- It's all about technique. - Are we laughing?- Yeah.
0:36:50 > 0:36:52Let me try and get it...
0:36:52 > 0:36:54- THEY CHORTLE - Hey, man!
0:36:54 > 0:36:58Well done, mate, well done. Hairy Bikers' chaos Kievs.
0:36:58 > 0:37:02- Don't push too hard because you burst the last one.- Oh, hoh-hoh!
0:37:02 > 0:37:04That's it. Marvellous.
0:37:04 > 0:37:08Right, there we've got our stuffed pheasant breasts.
0:37:08 > 0:37:11I'm just going to season those a little bit.
0:37:11 > 0:37:14- Now, I bet you're thinking, "That's going to be dry."- Never.
0:37:14 > 0:37:18It's not because what we're going to do is we'll put a piece of butter in there
0:37:18 > 0:37:24and then wrap it in caul fat, you know that string vest that comes from the inside of a pig's stomach.
0:37:24 > 0:37:30Have you got the butter? You put a sliver like that and then we put that breast-side-down, like that.
0:37:30 > 0:37:33- I'm WRAPPING like Puff Daddy. - You are.
0:37:33 > 0:37:39Pheasant, sage and onion chestnut stuffing, wrapped in caul, smothered in butter.
0:37:39 > 0:37:42It's not looking such a disaster now, is it?
0:37:42 > 0:37:46I think the caul's probably saved you a little bit there.
0:37:46 > 0:37:50- Hide the butchery and the stuffing with caul.- He knows how to hurt, doesn't he?- He does.
0:37:50 > 0:37:52- And you've been on a course.- I have.
0:37:52 > 0:37:58- Will, would you put those in for us? - What sort of temperature do we want? - About 180 centigrade.
0:37:58 > 0:38:00Twelve minutes.
0:38:00 > 0:38:04Now this is so thick and unctuous and bursting with flavour.
0:38:04 > 0:38:08You'd go to no harm with that. Taste that, Kingy. That's intense.
0:38:08 > 0:38:11It is. You need to strain the fat off.
0:38:11 > 0:38:12Oh, that's all right.
0:38:12 > 0:38:16We'll let that bubble away then. I'll do the puree, the mash.
0:38:16 > 0:38:20Good. Now then, these are the berries that we picked on the hillside, the cowberries.
0:38:20 > 0:38:24- We'll poach them lightly in some stock syrup.- Like my blackberries.
0:38:24 > 0:38:27- Yeah, exactly.- That's where we got the idea,
0:38:27 > 0:38:30- I have to say!- How long are you going to poach those for?
0:38:30 > 0:38:33Two or three minutes, no more than that, nice and gentle.
0:38:33 > 0:38:36- Yeah.- Look at that puree.
0:38:36 > 0:38:40- Nearly done those berries, aren't they, mate?- Mmm.
0:38:42 > 0:38:44A splash of cream.
0:38:47 > 0:38:50Can we take the pheasant out now, please?
0:38:50 > 0:38:52Ha-hey!
0:38:53 > 0:38:57Now that's a good golden colour.
0:38:57 > 0:39:01And this is some crab apples, brambles and all sorts of wilderness berries.
0:39:01 > 0:39:05- So you're going to finish the... - Yes, just going to add it to taste.
0:39:05 > 0:39:09In true Hairy Biker style - a big knob of butter.
0:39:09 > 0:39:13Now that spinach is going to come down pretty quickly.
0:39:13 > 0:39:15That's there.
0:39:15 > 0:39:18That's it.
0:39:18 > 0:39:22- We've got all the elements. Some nutmeg on the spinach, Kingy? - Please, mate.
0:39:24 > 0:39:27No more on that now, look.
0:39:27 > 0:39:32- Greener than Alan Titchmarsh. Right, plating up.- Here we go.
0:39:32 > 0:39:35- First off, don't forget it, small, small.- Small.
0:39:35 > 0:39:38- All right, yeah?- Too much.- That's a portion of food, isn't it?
0:39:38 > 0:39:41Great. I'm just going to cut these breasts.
0:39:41 > 0:39:44Creating the spinach meteorite.
0:39:44 > 0:39:46- On the top here?- I think so.
0:39:48 > 0:39:53The stuffing's perfectly in the middle of the breast, isn't it?
0:39:53 > 0:39:55- It's good, eh?- Very nice, that.
0:39:57 > 0:40:01- A dribble over the top and just down the side.- Over the top, down the side.
0:40:01 > 0:40:04- All right, I'll do that yeah. - And now our berries.
0:40:06 > 0:40:08- Beautiful.- That's it.
0:40:08 > 0:40:10I think that's it, it's ready to go.
0:40:10 > 0:40:15Yeah. There we have it, Shropshire on a plate.
0:40:15 > 0:40:19Stuffed pheasant breast on a three root mash and a quenelle of spinach,
0:40:19 > 0:40:23garnished with cowberries and a hedgerow glaze sauce.
0:40:23 > 0:40:28But what will Will's Michelin star mouth make of our county flavours?
0:40:28 > 0:40:32- Go on, tuck in, be brave. - I need to be brave to try this, huh?
0:40:32 > 0:40:33Oh, you may be surprised.
0:40:38 > 0:40:39It's really, really nice.
0:40:39 > 0:40:45I'm surprised. No, I'm not. Three veg in the mash is really, really nice.
0:40:45 > 0:40:49Moisture in the bird still, acidity and sweetness from the berries.
0:40:49 > 0:40:50- So are you happy? Good?- Very good.
0:40:50 > 0:40:53That's high praise indeed, Will.
0:40:53 > 0:40:58It's the moment of truth. The diners here will taste both dishes
0:40:58 > 0:41:01but without any idea of who cooked which.
0:41:01 > 0:41:06First up is Will's venison.
0:41:06 > 0:41:07- Mmm!- Nice.
0:41:08 > 0:41:11Definitely chocolate in there.
0:41:11 > 0:41:13Mmm!
0:41:13 > 0:41:15It's lovely.
0:41:15 > 0:41:19The venison looked just so delicious sitting on top of the red cabbage.
0:41:19 > 0:41:21Excellent presentation.
0:41:21 > 0:41:26The chocolate colour and the dark purple went really well together I thought.
0:41:26 > 0:41:29I thought the venison was delicious, it just melted in your mouth.
0:41:29 > 0:41:34Interesting use of the chocolate biscuit as well. Not sure that that worked.
0:41:34 > 0:41:37I loved the chocolate biscuit because I love chocolate.
0:41:37 > 0:41:43Presentation I thought was absolutely superb to look at and when it came to taste it didn't disappoint.
0:41:45 > 0:41:48They seem to be pretty impressed with that. Now it's our turn.
0:41:48 > 0:41:52Let's hope our stuffed pheasant hits the spot.
0:41:54 > 0:41:56I can taste all the roots.
0:41:56 > 0:41:59The meat is pretty dry, it's pleasantly dry.
0:41:59 > 0:42:01Enjoyable flavours, especially the mash.
0:42:01 > 0:42:05That's only the second time I've ever had pheasant but it was lovely.
0:42:05 > 0:42:08I do like pheasant and it was very well cooked.
0:42:08 > 0:42:11What I like about this dish is that all the ingredients
0:42:11 > 0:42:15could have been picked or gathered on a long country walk.
0:42:15 > 0:42:17When the plate arrived, it screamed, "Tuck in, eat me!"
0:42:17 > 0:42:23It could be served in any restaurant but really it could be served in any home as well.
0:42:24 > 0:42:27- Hello. Hello, how are you?- Hello.
0:42:27 > 0:42:29Thank you so much.
0:42:30 > 0:42:35- You do live in a beautiful place don't you? A beautiful county.- Yes.
0:42:35 > 0:42:38- We're very lucky.- You are. We've had a great time here.
0:42:38 > 0:42:42We've all tried to do our best with proper Shropshire produce as much as we can.
0:42:42 > 0:42:45Shropshire on a plate you've had both times.
0:42:45 > 0:42:49Now, um, what we now need to do is we've now got to choose which dish is the best.
0:42:49 > 0:42:53Just because you've got two hands doesn't mean you can vote for both.
0:42:53 > 0:42:58OK, so for the venison, please.
0:42:58 > 0:43:01One, two, three, four, five.
0:43:01 > 0:43:04And for the pheasant.
0:43:04 > 0:43:07One, two, three, four.
0:43:07 > 0:43:11You've pipped us. Well done.
0:43:13 > 0:43:16Well done. I have to say that's actually how it should be.
0:43:16 > 0:43:21We are very pleased with that result because what comes out of this man's kitchen is just superb.
0:43:21 > 0:43:25'We didn't quite manage a win but we came pretty close. I'm happy with that.
0:43:25 > 0:43:28'Well, he does have a Michelin star after all.'
0:43:28 > 0:43:30'Our ride around the county
0:43:30 > 0:43:32'of Shropshire's really spoiled us.
0:43:32 > 0:43:34'I don't know about you Dave but I'm full up.'
0:43:51 > 0:43:54Subtitles by Red Bee Media Ltd