Lincolnshire

0:00:02 > 0:00:05We're here to find regional 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 define the true taste of Lincolnshire.

0:00:38 > 0:00:41It's a bit flat, isn't it?

0:00:41 > 0:00:47Flat? David, the great DH Lawrence once wrote of this magnificent land

0:00:47 > 0:00:50his endless love of the horizontal,

0:00:50 > 0:00:55where the great levels of sky and land in Lincolnshire

0:00:55 > 0:00:58meant to him the eternity of the will.

0:00:58 > 0:01:01But you can't eat levels of sky and land, can you?

0:01:01 > 0:01:03You can if you grow stuff on them.

0:01:03 > 0:01:07Lincolnshire produces one fifth of the fresh produce of Britain

0:01:07 > 0:01:12and has the greatest proportion of Grade 1 double-cropping super land.

0:01:12 > 0:01:17- You've been on the internet again, haven't you?- There's a few bits going on up there, son.

0:01:17 > 0:01:20There's got be more to it than the humble Lincolnshire sausage.

0:01:20 > 0:01:24- It'll be good, this.- It will. Let's go for a coast.- Come on.

0:01:28 > 0:01:31On our quest to define the true flavours of Lincolnshire,

0:01:31 > 0:01:36we drive into the cathedral town of Lincoln to bake a traditional dish served the local way.

0:01:36 > 0:01:39We visit a farm specialising in native rare breeds,

0:01:39 > 0:01:42where Dave finds he really can talk to the animals.

0:01:42 > 0:01:44HE GOBBLES LIKE TURKEY

0:01:44 > 0:01:48And we're forced to put our backs into it and do some hard labour,

0:01:48 > 0:01:49harvesting cauliflowers.

0:01:49 > 0:01:52Representing Lincolnshire in the cook-off is Colin McGurran.

0:01:52 > 0:01:56Will we be able to beat him using the county's finest ingredients?

0:02:02 > 0:02:05We're off to Louth to bend the ears of the people of Lincolnshire

0:02:05 > 0:02:08and find out what sums up their county on a plate.

0:02:08 > 0:02:12- What a beautiful town!- Isn't it?

0:02:12 > 0:02:17Maybe it's a good place to look for a sausage or a poacher.

0:02:17 > 0:02:20Rick Stein said it was one of the food capitals of Britain.

0:02:20 > 0:02:22- Did he?- Yeah.

0:02:22 > 0:02:24Hello, ladies. How are you?

0:02:24 > 0:02:27What are the iconic ingredients or dishes of Lincolnshire?

0:02:27 > 0:02:30- I breed cattle so beef, mate! - Ah, brilliant!

0:02:30 > 0:02:34When you drive from Skegness down to Boston, you can smell cabbages.

0:02:34 > 0:02:36We do like Lincolnshire sausages.

0:02:36 > 0:02:40We are mainly down for the sausages. Lincolnshire sausages.

0:02:40 > 0:02:43- What are Lincolnshire sausages like? - Very nice.- Beautiful.

0:02:43 > 0:02:44They're just nice.

0:02:44 > 0:02:48This shop, Lakings, it's an institution in Louth.

0:02:48 > 0:02:51It's one of the great Lincolnshire pork butchers.

0:02:51 > 0:02:55If we're going to get fine Lincolnshire products, this is the place to start.

0:02:55 > 0:02:59The original Lincolnshire sausage made in this building for 100 years.

0:02:59 > 0:03:05- In Lincolnshire, you put herbs into your sausage.- It's English sage that makes the flavour.

0:03:05 > 0:03:07This is one of the best sausages I've ever had.

0:03:07 > 0:03:11At this point I could almost be converted from the Cumberland.

0:03:11 > 0:03:14I've never had Lincolnshire sausage like this. This is the real thing.

0:03:14 > 0:03:18What else do you have that is particular to Lincolnshire?

0:03:18 > 0:03:22We have the Lincolnshire haslet, which takes the pork sausage a step further.

0:03:22 > 0:03:24It's a roasted sausage meat,

0:03:24 > 0:03:26but there's something else in there as well.

0:03:26 > 0:03:29- Pig's liver.- Yes, it's pigs liver.

0:03:29 > 0:03:30- It's wonderful.- It is.

0:03:30 > 0:03:33- This is Lincolnshire stuffed chine. - What's the chine?

0:03:33 > 0:03:40The chine is a section cut out of the neck of a pig served on the bone.

0:03:40 > 0:03:45In fact, a few years ago, when they wanted us to chop all the pork down to check the spinal cord,

0:03:45 > 0:03:47we had to get parliamentary approval

0:03:47 > 0:03:50to say that we could still serve our chine on the bone.

0:03:50 > 0:03:53Look at that, man!

0:03:53 > 0:03:56What else is in there? Parsley. Mint?

0:03:56 > 0:03:57And a little bit of onion.

0:03:57 > 0:04:01We're preparing some stuffed chine at the moment.

0:04:01 > 0:04:04- Would you like to see how it's done?- Ooh, yeah. Aye!

0:04:06 > 0:04:10This is a pair of shoulders of pork, delivered this morning.

0:04:10 > 0:04:12We saw down either side of the spine.

0:04:12 > 0:04:15Is it only Lincolnshire that does a stuffed chine?

0:04:15 > 0:04:17It's very unique to Lincolnshire.

0:04:17 > 0:04:20This is the basic chine.

0:04:20 > 0:04:23This is now cured, packed in salt, ready for preparation.

0:04:23 > 0:04:26- The same as you would do if you were making bacon?- Exactly.

0:04:26 > 0:04:28We're cutting into this,

0:04:28 > 0:04:32and you work all the way down the side here and prepare it like that.

0:04:32 > 0:04:36- So there's little pockets where you can stuff the herbs.- Exactly.

0:04:36 > 0:04:38These are like pages in a book.

0:04:38 > 0:04:40Every two years, we have a competition in Lincoln

0:04:40 > 0:04:42and one category is stuffed chine.

0:04:42 > 0:04:47In Louth, it's very hotly contested between the local butchers.

0:04:47 > 0:04:51They will mark you on how evenly you slice it up.

0:04:51 > 0:04:55Lincolnshire meat is clearly special but there's so much more on offer.

0:04:55 > 0:04:58What to you is the taste of Lincolnshire?

0:04:58 > 0:05:01- Lincolnshire plum bread. Delicious! - Really?

0:05:01 > 0:05:03Lincolnshire plum bread is a great favourite.

0:05:03 > 0:05:05What do you have with a plum bread?

0:05:05 > 0:05:07Lincolnshire poacher cheese.

0:05:07 > 0:05:12Definitely Lincolnshire plum bread, but you have it with proper butter and cheese.

0:05:12 > 0:05:16- Have you got any tips for plum bread?- You've got to put the water and the fat in hot.

0:05:16 > 0:05:19Everybody is going on about Lincolnshire plum bread.

0:05:19 > 0:05:21A baker's. Got to find out what it is.

0:05:21 > 0:05:24That's our plum bread. Would you like to try some?

0:05:24 > 0:05:26- Not half!- Look at that!

0:05:26 > 0:05:30- It's packed with fruit.- It's made with sultanas, raisins, currants.

0:05:30 > 0:05:34It's spiced, like a really good teacake.

0:05:34 > 0:05:35Traditional recipe?

0:05:35 > 0:05:39It is traditional, yes. It's made with all local ingredients.

0:05:39 > 0:05:41- The true taste of Lincolnshire. - It is, yeah.

0:05:41 > 0:05:44- We can have a go at that. - D'you reckon?- I reckon we can.

0:05:44 > 0:05:47- I think we should.- That's decided.

0:05:47 > 0:05:51We'll cook plum bread, but we need some local cheese to go with it.

0:05:51 > 0:05:55This cheese shop sells every local variety from Cote Hill Blue

0:05:55 > 0:05:58to Yellow Belly, but it's the poacher we're interested in.

0:05:58 > 0:06:01I'll let you taste this vintage poacher.

0:06:01 > 0:06:05This would be made in August '07.

0:06:05 > 0:06:08When you cut the truckle open and smell it, you can smell the summer.

0:06:08 > 0:06:11Wow! Yes, you can!

0:06:11 > 0:06:15- It's beautiful.- Very nice, isn't it?

0:06:15 > 0:06:18Could I take a nice big slice of Lincolnshire poacher, please? Cheers.

0:06:18 > 0:06:22We've got all the poacher we need, so now it's time to get baking.

0:06:27 > 0:06:30Lincoln is the county town of Lincolnshire,

0:06:30 > 0:06:34famous for its stunning cathedral, a landmark that can be seen for miles.

0:06:34 > 0:06:38Today it's home to our mobile kitchen, where we'll be cooking

0:06:38 > 0:06:41Lincolnshire plum bread topped with local poacher cheese.

0:06:41 > 0:06:43There's a lot of hungry mouths to feed!

0:06:43 > 0:06:47Here we are, Lincoln Cathedral, amidst a posse of yellow bellies!

0:06:47 > 0:06:52- Here we are!- We're making your traditional plum bread.

0:06:52 > 0:06:55Plumming means the drying of fruit.

0:06:55 > 0:06:57It doesn't mean to say you have to have plums in it.

0:06:57 > 0:07:01Before we get started, we're gonna make a nice cup of tea.

0:07:01 > 0:07:04We're using Earl Gray because it's slightly scented.

0:07:04 > 0:07:09What we're doing is infusing the fruit with the tea.

0:07:09 > 0:07:15As Kingy's chopping his prunes, half a pack of butter goes into a pan for melting.

0:07:15 > 0:07:17Hey. Prunes, quartered!

0:07:17 > 0:07:22We'll put these in a glass bowl because it makes it easier to see the infusion.

0:07:22 > 0:07:25- Got some raisins and sultanas as well.- Fruit that has been plummed.

0:07:25 > 0:07:28We've got a lovely pot of Earl Gray tea.

0:07:28 > 0:07:31- CATHEDRAL BELL CHIMES - Somebody's at the door.

0:07:32 > 0:07:34Look at that!

0:07:34 > 0:07:36Let those steep.

0:07:36 > 0:07:41In a bowl, we're going to put good Lincolnshire knobbly eggs.

0:07:41 > 0:07:45- That's what it says on the box. - It does - knobbly eggs!

0:07:45 > 0:07:46Knobbly eggs!

0:07:49 > 0:07:51To that, we want...

0:07:55 > 0:07:58..150 mls of full milk.

0:07:58 > 0:07:59Full milk.

0:08:03 > 0:08:08To that, we want six tablespoons of soft brown sugar.

0:08:08 > 0:08:11- Five...- Six!

0:08:14 > 0:08:20Now into that we whisk the butter to form an emulsification of great joy.

0:08:22 > 0:08:24Now we add the spicy stuff.

0:08:24 > 0:08:28One and a half teaspoons of allspice

0:08:28 > 0:08:31- and lovely cinnamon. - We love cinnamon.

0:08:31 > 0:08:33Give the dry goods a whisk in.

0:08:36 > 0:08:40Vanilla extract. Never use vanilla essence.

0:08:40 > 0:08:42Essence is chemicals - it's not good.

0:08:42 > 0:08:44Vanilla paste is good as well.

0:08:44 > 0:08:46Lastly, add the yeast.

0:08:46 > 0:08:48Look at that. It's lovely, that.

0:08:48 > 0:08:51Flour. What we'll do is mix this with that.

0:08:51 > 0:08:56- Whack it in, dude, whack it in. That's it.- Just work that through.

0:08:56 > 0:08:58It's time to strain the fruit.

0:08:58 > 0:09:01Be careful, because these might be a bit hot.

0:09:01 > 0:09:03Can you see how they've all plumped up?

0:09:03 > 0:09:06What you need to do is work the fruit into the dough.

0:09:06 > 0:09:09It needs to be a soft, unctuous mixture and...

0:09:09 > 0:09:13CROWD LAUGHS

0:09:13 > 0:09:16What have you done to our set? Oh, Myers, man!

0:09:16 > 0:09:19Wait a minute. Right.

0:09:19 > 0:09:22That's it. You're a liability, you!

0:09:22 > 0:09:26What we need to do is work the fruit all the way through

0:09:26 > 0:09:30- that lovely, doughy, gorgeous mixture. - You don't want clusters of fruit.

0:09:30 > 0:09:33The dough needs to be kneaded. It's time to knead it.

0:09:33 > 0:09:36I'll flour the board.

0:09:36 > 0:09:40- What's your name? - Jake.- Great. Shorty, here, hold that.

0:09:40 > 0:09:42Good lad.

0:09:42 > 0:09:43Don't pinch it!

0:09:43 > 0:09:47Right. Shorty, come here. Pull this up, would you?

0:09:47 > 0:09:51- Me sleeve!- I'll take that. - No, the other way, you loony!

0:09:54 > 0:09:56This is a soft dough.

0:09:56 > 0:10:00One of the rules about bread-making, be it plum bread or bread bread,

0:10:00 > 0:10:03- the softer the dough, the better the loaf.- Now...

0:10:03 > 0:10:07There is no right or wrong way to knead dough.

0:10:07 > 0:10:10What you're doing is releasing the proteins

0:10:10 > 0:10:12and encouraging the elasticity...

0:10:12 > 0:10:15You're encouraging the elasticity all right!

0:10:15 > 0:10:18I think a tad more flour might be in order, dude.

0:10:19 > 0:10:20Lovely.

0:10:22 > 0:10:23Put that in a bowl.

0:10:23 > 0:10:27Cover that with cling film or a damp tea towel

0:10:27 > 0:10:30and leave to prove for a couple of hours.

0:10:30 > 0:10:32That's another bread myth,

0:10:32 > 0:10:34you have to put it in the airing cupboard. You don't.

0:10:34 > 0:10:36It just takes longer to rise.

0:10:36 > 0:10:40The slower the proving, the wetter the dough, the better the loaf.

0:10:40 > 0:10:42However, we do have a proving oven.

0:10:42 > 0:10:45Pop this to rise for a couple of hours.

0:10:45 > 0:10:47Here's one we did earlier!

0:10:47 > 0:10:52- CROWD CHEERS - As you can see, it's full of life.

0:10:52 > 0:10:56- BEEPING - That came out the oven, but that was a proving oven.

0:10:59 > 0:11:02- Hello! - I thought it was a Tesco's truck.

0:11:02 > 0:11:04You know - beep, beep, beep...

0:11:04 > 0:11:07I thought it was the timer on the oven!

0:11:07 > 0:11:10So, we need to knock the air out of this

0:11:10 > 0:11:12before we put it into the oven.

0:11:12 > 0:11:17At this point you can start to smell the yeast activating in the loaf.

0:11:17 > 0:11:19- It's lovely.- Oh, yes!

0:11:19 > 0:11:22Take a loaf tin, non-stick or otherwise...

0:11:22 > 0:11:24And put it there! Like that!

0:11:24 > 0:11:26It's a good idea to plop it in, it gets the air out.

0:11:26 > 0:11:31Just put it down like that, then leave that again

0:11:31 > 0:11:34with a tea-towel over it to double in size for about an hour.

0:11:34 > 0:11:38We'll just pretend this has been left for an hour, left to rise.

0:11:38 > 0:11:40We'll put this in the oven to bake.

0:11:40 > 0:11:45It'll take about an hour in a medium-high oven.

0:11:45 > 0:11:46So, here we go.

0:11:48 > 0:11:52About an hour later, we'll pop out your Lincolnshire plum bread.

0:11:52 > 0:11:55This is what it should look like.

0:11:55 > 0:11:59Look! See? What a set of loaves, missus!

0:11:59 > 0:12:01It's plump, it's juicy, it's spicy.

0:12:01 > 0:12:06Aah! Look at that - it's still steaming.

0:12:06 > 0:12:08- Nice, that. Nice texture.- Lovely.

0:12:08 > 0:12:13We've got butter, and add to that a sliver of poacher,

0:12:13 > 0:12:15one of the finest cheeses ever.

0:12:15 > 0:12:18There we have it, a taste of paradise.

0:12:18 > 0:12:21Lincolnshire plum bread, poacher cheese and good company.

0:12:21 > 0:12:22What more could you want?

0:12:26 > 0:12:28I hope we've done Lincolnshire proud.

0:12:28 > 0:12:30There's only one way to find out.

0:12:30 > 0:12:34- Help yourselves.- Just dive in, gang. - Make sure you get a bit of cheese.

0:12:34 > 0:12:37Mmm, fantastic!

0:12:37 > 0:12:40Just like my nan used to make. It is spot on.

0:12:40 > 0:12:42That looks gorgeous.

0:12:42 > 0:12:44- There you are.- It looks really nice.

0:12:44 > 0:12:48- Thanks, darling. - It's too delicious to describe.

0:12:48 > 0:12:52Too delicious to describe! You can't get better than that, can you?

0:12:52 > 0:12:53That seemed to do the trick!

0:12:53 > 0:12:57A fruit loaf with cheese is a great tasty mix.

0:12:57 > 0:13:00But our next challenge is just around the corner.

0:13:00 > 0:13:04We're taking on one of the county's top chefs in their restaurant,

0:13:04 > 0:13:08using local ingredients to see who can best define the taste of the region.

0:13:08 > 0:13:10It'll be up to local diners to decide

0:13:10 > 0:13:14whose dish best represents the true flavours of Lincolnshire.

0:13:14 > 0:13:16Our opponent today is Colin McGurran,

0:13:16 > 0:13:19head chef and owner of Winteringham Fields.

0:13:19 > 0:13:23Colin bought the restaurant aged 28, and since he's been in charge

0:13:23 > 0:13:27it's been recognised by the Good Food Guide as the 4th best restaurant in the UK.

0:13:27 > 0:13:30I started off in France at Domaines Hauts de Loire,

0:13:30 > 0:13:32which is two-Michelin-starred.

0:13:32 > 0:13:36Very similar to this. It was in the country, a hunting lodge.

0:13:36 > 0:13:40The style of what I'm doing now is what I remember from all those years ago.

0:13:42 > 0:13:44Lincolnshire is very, very good for produce.

0:13:44 > 0:13:47It's very flat, easy farming land.

0:13:47 > 0:13:50We're lucky with vegetables and the things we get.

0:13:50 > 0:13:53Lincoln red beef, salt marsh lamb.

0:13:53 > 0:13:58Out of all the counties, Lincolnshire is one that's very much focused on rural market produce.

0:14:01 > 0:14:03We try and grow what we can.

0:14:03 > 0:14:05We have a herb garden.

0:14:05 > 0:14:07We have our own lamb, poultry, eggs.

0:14:07 > 0:14:11The eggs are fantastic, great for souffles, creme brulees.

0:14:11 > 0:14:15When you look after your own produce, you have a greater respect for it.

0:14:15 > 0:14:16There's no wastage.

0:14:16 > 0:14:19You don't burn it as often. You take good care of it.

0:14:19 > 0:14:22But ultimately the flavour is a lot better.

0:14:22 > 0:14:26A lot of chefs get it wrong, they think about presentation first.

0:14:26 > 0:14:28If you get a really pretty plate in front of you,

0:14:28 > 0:14:31by the time you've had two mouthfuls, it's ruined.

0:14:31 > 0:14:35The most important thing is flavour, without a doubt.

0:14:35 > 0:14:38To take on the bikers, my taste of Lincolnshire will be

0:14:38 > 0:14:39Lincolnshire haslet beignet,

0:14:39 > 0:14:42pigs' trotter sauce, sage foam and rhubarb puree.

0:14:42 > 0:14:44Bring it on!

0:14:47 > 0:14:50- Wa-hey!- How are you doing? Welcome.

0:14:50 > 0:14:52Pleased to meet you. How's things?

0:14:52 > 0:14:54- Nice to see you.- How you doing? - Yeah, good.

0:14:54 > 0:14:56Well, come in, guys.

0:14:58 > 0:15:00Colin, what are you going to do for us today?

0:15:00 > 0:15:04Today, guys, I'm going to do a local beignet of haslet.

0:15:04 > 0:15:07And we're going to sit that on some pigs' trotters.

0:15:07 > 0:15:11- A sage foam and some rhubarb puree with that as well.- Sounds beautiful.

0:15:11 > 0:15:14- I'm going to start off with the beignet mix.- What's a beignet?

0:15:14 > 0:15:16Beignet's like a doughnut mix.

0:15:16 > 0:15:19Melt some butter into the water.

0:15:19 > 0:15:21Let that boil away. When that boils, I add my flour.

0:15:21 > 0:15:25Beat the flour in. Then we add the egg yolks and the eggs.

0:15:25 > 0:15:28- Just like a choux pastry? - Exactly like a choux pastry.

0:15:28 > 0:15:30This dish here is very old-fashioned.

0:15:30 > 0:15:33The rhubarb now and the haslet go very well.

0:15:33 > 0:15:36The tartness of the rhubarb works really well

0:15:36 > 0:15:39with the richness of the haslet and the pork. They work well together.

0:15:39 > 0:15:43Salt marsh pork? I always associate salt marsh with lamb.

0:15:43 > 0:15:47Yeah. You can do the same with pork, and you get a lot more flavour to your pork.

0:15:48 > 0:15:51This next stage is very important.

0:15:51 > 0:15:54What we're doing now, we're going to mix in the flour.

0:15:54 > 0:15:57We make choux pastry. You've done this before, haven't you?

0:15:57 > 0:16:02This is the part they all turn wrong and I ended up with a pot of putty.

0:16:02 > 0:16:04- I don't know what happened. - Temperature's important.

0:16:04 > 0:16:08If you throw it all in together, it's better than adding it bit by bit.

0:16:08 > 0:16:11It's important to keep beating. If you don't, it will soften.

0:16:11 > 0:16:15You want to get that gluten out and get it quite gooey and stretchy.

0:16:15 > 0:16:19- So while that's cooling, we'll get on with the haslet.- What's in it?

0:16:19 > 0:16:21This one is pork mince.

0:16:21 > 0:16:24It's sage, onion, a lot of different seasonings as well.

0:16:24 > 0:16:27So when you use that into another mixture,

0:16:27 > 0:16:29you get the roasted flavour without roasting it.

0:16:29 > 0:16:33OK, so next we're going to add my eggs, one at a time.

0:16:36 > 0:16:38If it's too hot, you'll cook the eggs.

0:16:38 > 0:16:41You see a bit of steam coming off, which is OK,

0:16:41 > 0:16:45- but you don't want to start curdling it.- You don't want scrambled eggs.

0:16:45 > 0:16:51So, while that's mixing now, the rhubarb should be just stewing.

0:16:51 > 0:16:54Add a bit of sugar to that, rhubarb does get a bit of tartness.

0:16:54 > 0:16:57We don't want to cook rhubarb too much so it stews,

0:16:57 > 0:17:01because when you try and blend it, all the fibres will get tangled.

0:17:01 > 0:17:07So now I'm just going to quickly chop some shallots and add that to the mix.

0:17:08 > 0:17:10So that's all ready.

0:17:10 > 0:17:12- Great.- Just let that rest now.

0:17:12 > 0:17:14The next thing, the trotter sauce.

0:17:14 > 0:17:17- You like trotters?- Yeah, love them.

0:17:17 > 0:17:19Pigs' trotters, soak overnight.

0:17:19 > 0:17:23Then next morning, put them into a selection of vegetables,

0:17:23 > 0:17:25carrots, leeks, things like that.

0:17:25 > 0:17:28We won't infuse too much flavour. We just want the skin.

0:17:28 > 0:17:31We're just going to work away the meat from the bone.

0:17:31 > 0:17:33Even the flesh here is fabulous.

0:17:33 > 0:17:37You can pull it apart, there's no weight with that. Then you're off.

0:17:37 > 0:17:39Is that OK to stand? I won't drop...

0:17:39 > 0:17:44The final thing I'm going to add to that is some pork trim,

0:17:44 > 0:17:45some belly as well.

0:17:45 > 0:17:48- You can see how white that is. - That's fabulous.

0:17:48 > 0:17:52A nice layering of fat there.

0:17:52 > 0:17:55If you do me the honours of just folding that pork into that mix

0:17:55 > 0:17:58then I can get on with these trotters.

0:17:58 > 0:18:01There's the trotters. Take quite a bit of the fat off

0:18:01 > 0:18:04because the fat on the trotter is gelatinous, quite unpleasant.

0:18:04 > 0:18:07Basically, I've made some stock...

0:18:07 > 0:18:10- Would that be a demi-glace, chef? - Ooh!

0:18:10 > 0:18:14So all we're going to do now, I'll add the trotters and let that stew.

0:18:14 > 0:18:18and it'll just dissolve some of the trotters into there as well.

0:18:18 > 0:18:20OK, voila.

0:18:20 > 0:18:23OK, so that's just going to sit there and rest.

0:18:23 > 0:18:27Now we're going to make the rhubarb.

0:18:27 > 0:18:31I've got a bit too much liquid, so I'm going to strain some of it away.

0:18:31 > 0:18:34We're just going to blend it. Got a nice bit of kit here.

0:18:34 > 0:18:37It blitzes pretty much everything you can think of.

0:18:37 > 0:18:40Horsepower in a blender. They are, aren't they?

0:18:40 > 0:18:43- I think it's about five horsepower. - Yeah!

0:18:43 > 0:18:44Just to break it up.

0:18:49 > 0:18:53- Voila.- Wow.- There's no messing about, just rhubarb, sugar, water.

0:18:53 > 0:18:55- That's it.- That's it.- Yeah.

0:18:55 > 0:18:57And now I'm just going to let that rest there as well.

0:18:57 > 0:19:01Next thing we're going to do is make a quite exciting thing.

0:19:01 > 0:19:03We're going to make a sage foam.

0:19:03 > 0:19:05Chef? Any chance of a suck at the bone of the trotter?

0:19:05 > 0:19:09- Suck on the bone! Yeah! - You know, I like them.

0:19:09 > 0:19:11- I'm going to boil some milk.- Ohhh...

0:19:11 > 0:19:14- You really... I thought you were joking!- No, I like it!

0:19:14 > 0:19:16I can't believe he's done that!

0:19:18 > 0:19:19My dog does that.

0:19:21 > 0:19:24Your dog's probably got more table manners!

0:19:24 > 0:19:27OK, so now we've got the sage.

0:19:27 > 0:19:32- That's a lot of sage!- When you boil anything with greens, herbs,

0:19:32 > 0:19:34if you boil it in milk and it gets too hot,

0:19:34 > 0:19:38it'll turn like hay, you know, you get that kind of wet grass taste.

0:19:38 > 0:19:39So what we're going to do

0:19:39 > 0:19:42is just blanche that in there and then blitz it.

0:19:42 > 0:19:46That's a traditional flavour of Lincolnshire. Lincolnshire sausage.

0:19:46 > 0:19:49Most Lincolnshire sausages have sage and onion and all sorts.

0:19:49 > 0:19:54That's cos you add herbs, isn't it? In Cumbria, we add pepper.

0:19:54 > 0:19:56Cumberland sausages, very spicy.

0:19:56 > 0:19:58- I don't know if you can smell that... - Oh, yes.

0:19:58 > 0:20:02Once you've got to that stage, we're going to blitz it.

0:20:07 > 0:20:10That's pretty much it. Now we're just going to strain it.

0:20:12 > 0:20:15Cor! The smell!

0:20:15 > 0:20:18Stick your beak in there. Fabulous.

0:20:18 > 0:20:20This part about the foam,

0:20:20 > 0:20:22you could hand-blend it and it would foam up.

0:20:22 > 0:20:26But as soon as you put it on the plate, it would collapse again.

0:20:26 > 0:20:29So we're going to add some lecithin, which is a chemical.

0:20:29 > 0:20:33You put it in, you foam it and it kind of keeps its structure,

0:20:33 > 0:20:36so you can spoon it on the plate and it will last while you're eating.

0:20:36 > 0:20:39OK, so now we're going to hand-blend it.

0:20:39 > 0:20:41These are great for foaming and things.

0:20:41 > 0:20:45Good for emulsifying stocks, just before they go on the pass.

0:20:46 > 0:20:50OK, we'll leave that for the time being on the side again.

0:20:50 > 0:20:53Pretty much ready for getting the haslet on.

0:20:53 > 0:20:56- Pork doughnuts!- Yes!

0:20:56 > 0:21:01Basically, the choux pastry was just like a binder. OK?

0:21:01 > 0:21:04Do you want me to throw one of them pork trotters in?

0:21:04 > 0:21:05No, no, there's no need to be rude!

0:21:09 > 0:21:13- Perfect colour, isn't it? - It is. He's good, isn't he?- Yeah.

0:21:13 > 0:21:17I'm just going to put these in the oven, just to keep them warm, really.

0:21:17 > 0:21:21So plating up, trotter sauce.

0:21:21 > 0:21:23Because they've been in the sauce,

0:21:23 > 0:21:27all the fat has melted away so it's very, very delicate and soft.

0:21:29 > 0:21:31The rhubarb is the opposite contrast.

0:21:31 > 0:21:34So you just want a bit there.

0:21:37 > 0:21:40- That's the haslet. - I want to eat that.

0:21:41 > 0:21:46And then, I love belly pork, sliced.

0:21:46 > 0:21:48That's beautiful.

0:21:50 > 0:21:53- Voila.- Absolutely fabulous.

0:21:53 > 0:21:56Chef, c'est magnifique! C'est bof!

0:21:56 > 0:21:59C'est bof?! Pau-pau-pau!

0:21:59 > 0:22:01It's lovely, innit?

0:22:01 > 0:22:05Look at this.

0:22:05 > 0:22:08- Have some of this rhubarb. I like the sound of that.- So do I.

0:22:08 > 0:22:09Look at that.

0:22:11 > 0:22:13Oh, Mother Riley!

0:22:13 > 0:22:17- Oh, that works. - There's a lot of taste in that.

0:22:17 > 0:22:18Get out of it!

0:22:19 > 0:22:22Interesting, the bits of trotter...

0:22:22 > 0:22:25Taste those on their own. They just melt.

0:22:25 > 0:22:27- That was mine. - I've left you the big bit.

0:22:27 > 0:22:30All those flavours together, superb.

0:22:30 > 0:22:32Big savoury hits.

0:22:32 > 0:22:35What I do like about it is underneath it all,

0:22:35 > 0:22:42there's that element of rhubarb, and it's just clean and cuts through.

0:22:42 > 0:22:44Lovely.

0:22:44 > 0:22:49Well, I think we've got our work cut out to say the least.

0:22:49 > 0:22:51Right away. Let's crack on.

0:22:51 > 0:22:56But it's the locals who will decide whose dish is best in a blind tasting coming up.

0:22:56 > 0:23:00Colin's haslet beignet was a true taste of the county

0:23:00 > 0:23:03and we want to make sure our dish is as local as possible.

0:23:03 > 0:23:05Lincolnshire is one of only two counties

0:23:05 > 0:23:08to have its own native breeds of pig, sheep and cattle.

0:23:08 > 0:23:09On Woodlands Farm,

0:23:09 > 0:23:13they're doing their bit to make sure these breeds continue to thrive.

0:23:13 > 0:23:18It's a rare place for rare breeds, so I gather. Ah!

0:23:18 > 0:23:20'Andrew Dennis is making the introductions

0:23:20 > 0:23:23'and our first meeting is with a Lincolnshire curly coat pig.'

0:23:25 > 0:23:27DAVE LAUGHS

0:23:27 > 0:23:30- It's an afro pig! - It's a pig in an Aran jumper!

0:23:30 > 0:23:34- Look at that!- I'm sorry, mate, but you look cracking!

0:23:34 > 0:23:36- This is Gavin.- Hello, Gavin.

0:23:38 > 0:23:42It's just his hairdo! He's like you when you get out of a sauna.

0:23:44 > 0:23:47- This is Stacey.- Hello, Stacey!

0:23:47 > 0:23:50And her six piglets. They're about two weeks old.

0:23:50 > 0:23:53- Cor...- These local breeds, which are traditional,

0:23:53 > 0:23:59tend to be low input, so they're ideally suited for organic farming, which in itself is low input.

0:23:59 > 0:24:01Have some more nuts.

0:24:01 > 0:24:04I mean, why this breed? Why are you doing what you're doing?

0:24:04 > 0:24:07I feel as a Lincolnshire farmer, born and bred,

0:24:07 > 0:24:11that we've got a responsibility to try and preserve our local heritage.

0:24:11 > 0:24:14And as luck would have it, there seems in recent years

0:24:14 > 0:24:17to have been a renaissance of interest, as I'm sure you find,

0:24:17 > 0:24:21in local breeds, which have far more flavour.

0:24:21 > 0:24:25We'll look at the world's largest flock of Lincolnshire Buff chickens,

0:24:25 > 0:24:28- which runs to about 30 birds. - Lincolnshire...

0:24:28 > 0:24:29- Lincolnshire Buff.- Buff?

0:24:29 > 0:24:32- They're incredibly rare. - There they are.

0:24:32 > 0:24:34Now that's what you call free range.

0:24:34 > 0:24:37The chicken's a woodland bird, which is often forgotten.

0:24:37 > 0:24:41In common with many of the traditional breeds, it's dual-purpose.

0:24:41 > 0:24:43These ones are table birds and egg layers.

0:24:43 > 0:24:47- Right.- We also keep rare breed turkeys at Woodlands.

0:24:47 > 0:24:50These originated from Norfolk, which is the next door county.

0:24:50 > 0:24:52HE GOBBLES LIKE TURKEY

0:24:52 > 0:24:54That's a good impersonation.

0:24:56 > 0:25:00This is our breeding stock. We've got the lavender blue

0:25:00 > 0:25:04and the bourbon red, the Norfolk bronze and the Norfolk Black.

0:25:04 > 0:25:09These were saved from extinction quite recently, but they have the gamiest flavour of all.

0:25:09 > 0:25:11Really delicious.

0:25:11 > 0:25:14- Are you looking forward to Christmas? - HE GOBBLES

0:25:14 > 0:25:15THEY GOBBLE

0:25:15 > 0:25:20- It's a windy part of the world, isn't it?- Amazing wind. - Nearly got me wig off.

0:25:22 > 0:25:24What do we have here, Andrew?

0:25:24 > 0:25:27We've got some Lincoln longwool rams here.

0:25:27 > 0:25:31Three rams. They've been out mating with the ewes, and they've just come indoors now.

0:25:31 > 0:25:35These are rare breed, and there are less than 500 breeding ewes left in the world.

0:25:35 > 0:25:41Crikey. How have they adapted to suit the Lincolnshire landscape?

0:25:41 > 0:25:44They have the longest wool of any sheep in the world.

0:25:44 > 0:25:47When you have weather conditions like this, they're ideally suited.

0:25:47 > 0:25:50Because it's flat and there is a lot of wind,

0:25:50 > 0:25:52- their coats protect...?- Exactly.

0:25:52 > 0:25:55- Crumbs.- Ooh.- This is Mishak.

0:25:55 > 0:25:58- And you'll be a Lincoln Red. - He's a Lincoln Red, yeah.

0:25:58 > 0:26:00He's a magnificent lad, isn't he?

0:26:00 > 0:26:03Putting on a show, he is!

0:26:03 > 0:26:04He's superb.

0:26:06 > 0:26:08Steady on, dude!

0:26:08 > 0:26:11- Are you itchy? - He loves the fresh straw.

0:26:11 > 0:26:14It's rather like having a shower for them, you know.

0:26:14 > 0:26:16- He'd weigh about a tonne, I should think.- Cor!

0:26:16 > 0:26:23And he'll be put out in the spring with about 25 cows.

0:26:23 > 0:26:29- 25?- Which is roughly the amount they'd be with in the wild, I think.

0:26:29 > 0:26:31Well, you're very beautiful.

0:26:31 > 0:26:33You are. I have to say, your bum stinks.

0:26:35 > 0:26:38It clear these animals are fantastically well cared for

0:26:38 > 0:26:41and that should surely make for great tasting meat.

0:26:41 > 0:26:45OK, I've chopped up some fillet steak. This is Lincoln Red.

0:26:45 > 0:26:48I'm looking forward to this. Country Life voted the Lincoln Red

0:26:48 > 0:26:50as being the best beef in the country.

0:26:50 > 0:26:53I reckon this will take not very long at all.

0:26:53 > 0:26:57So Andrew, how long have your family been cooking your beef in this kitchen?

0:26:57 > 0:27:03As a family, we would have been eating Lincoln Red beef for, God, hundreds of years, literally.

0:27:03 > 0:27:07It's wonderful, isn't it, it really is a case of a proper family farm.

0:27:07 > 0:27:09- Yes or no?- Oh, God, yes.

0:27:09 > 0:27:11Lincolnshire Red...

0:27:13 > 0:27:16Delicious. Seriously good beef. It's hung for a long time, isn't it?

0:27:16 > 0:27:18Three weeks, yeah.

0:27:18 > 0:27:21The thing I like best, it's terribly tender.

0:27:21 > 0:27:23It melts in your mouth.

0:27:23 > 0:27:27I know exactly where this comes from,

0:27:27 > 0:27:31where the animal's grazed and so on and so forth.

0:27:31 > 0:27:34It's beef with a story. I think that's important too.

0:27:34 > 0:27:38We're going to cook up Andrew's Lincoln Red beef in a herby suet pudding

0:27:38 > 0:27:41with some of his lamb's kidneys cooked in sherry alongside.

0:27:41 > 0:27:45But we need some good local veggies to go with this delicious meat.

0:27:52 > 0:27:55Lincolnshire is so fertile. You could grow anything here.

0:27:56 > 0:27:58Lincolnshire is one big veggie patch.

0:27:58 > 0:28:0160% of Britain's cauliflowers are grown here.

0:28:01 > 0:28:06Mark Nundy's family has been working this farm since 1946.

0:28:06 > 0:28:10If anyone's going to know about the best local veg, it's him.

0:28:10 > 0:28:13- Welcome to Lincolnshire. - Wow, look at that!

0:28:13 > 0:28:16This is the harvesting rig, boys.

0:28:16 > 0:28:18This is what we cut the cauliflower with.

0:28:18 > 0:28:19There's no bending down.

0:28:19 > 0:28:23- We've still got to bend down. - Do what?! Where do we go?

0:28:23 > 0:28:24- Which way?- This way.

0:28:24 > 0:28:28- If you get on there, we'll get down the field. - Go on, mate, go on.- I'm in.

0:28:38 > 0:28:43- OK, boys, shall we?- Come on, mate. - We've got some knives for you.

0:28:43 > 0:28:45That's not a knife, it's a machete.

0:28:45 > 0:28:47Right, let us at them.

0:28:47 > 0:28:50So we're looking for something like that one.

0:28:50 > 0:28:54Chop the leaves off first...

0:28:54 > 0:28:58nice and level, nice and neat, and then we put it on a cup.

0:29:01 > 0:29:04Bit of cheese, you've got dinner. I love cauliflowers.

0:29:04 > 0:29:06There's a few to get through like.

0:29:06 > 0:29:09Once we've got 1000, we'll pack up.

0:29:09 > 0:29:14Oh, great, only 999 to go!

0:29:14 > 0:29:19- OK, off we go.- Wait a minute, there's nobody driving.

0:29:19 > 0:29:23To steer it, and to change gear.

0:29:23 > 0:29:26Look at this.

0:29:28 > 0:29:29Fast, innit?

0:29:31 > 0:29:34- Don't be frightened of the knife. Let the knife do the work.- Right.

0:29:34 > 0:29:38Don't be frightened of the knife. You let the knife do the work.

0:29:38 > 0:29:41I will, filleting your giblets, in a minute!

0:29:41 > 0:29:43I'm coming back here for my holidays.

0:29:43 > 0:29:45Do you know, there's so much you can do with cauli.

0:29:45 > 0:29:49Each individual cauliflower suggests a new recipe.

0:29:49 > 0:29:52You could have cauliflower cheese,

0:29:52 > 0:29:54du barry soup, goujons and aloo gobi.

0:29:54 > 0:29:55It's endless.

0:29:55 > 0:29:59- That one's a fritter.- These have been in the ground eight months.

0:29:59 > 0:30:03Some will be not quite big enough, so we'll leave them to grow on.

0:30:03 > 0:30:06Why do cauliflowers do so well in Lincolnshire?

0:30:06 > 0:30:10It's been traditionally grown here for generations. Basically, the area's nice and flat.

0:30:10 > 0:30:14Hundreds of years ago, it was under water. So the soil's fertile and young.

0:30:14 > 0:30:19- Is it true the soil in Lincoln is so good you can actually double crop most things?- You can.

0:30:19 > 0:30:23This field will be cropped again this year and planted and cut before Christmas.

0:30:23 > 0:30:27- It's like Einstein's brain, isn't it?- Try a bit of that.- Lovely.

0:30:29 > 0:30:33- You don't need to do any cooking. - No, it's sweet, it's good.

0:30:33 > 0:30:36- Fresh.- We're cooking against Colin McGurran.

0:30:36 > 0:30:40- We want to put Lincolnshire on a plate. We've got to have cauliflower.- Definitely.

0:30:40 > 0:30:44An important vegetable for the county. One which has put us on the map.

0:30:44 > 0:30:48- What's your favourite cauliflower dish?- Cauliflower cheese. Usually on its own.

0:30:48 > 0:30:55- We've got to do a take on that, man. - We'll try and do the best cauliflower cheese we can.

0:30:56 > 0:30:58- Right, off we go.- We're off.

0:30:58 > 0:31:02We're doing a steak in red wine, suet herbed pudding.

0:31:02 > 0:31:04With kidneys cooked in sherry.

0:31:04 > 0:31:06All dressed with a cauliflower cheese puree.

0:31:06 > 0:31:08And a few crushed peas.

0:31:08 > 0:31:10- Yes, with a bit of gravy.- Oh, yes.

0:31:10 > 0:31:16It will be up to local diners to decide whose dish best represents the true flavours of Lincolnshire.

0:31:16 > 0:31:20I'll do onions. Cos when you're making a beef suet pudding,

0:31:20 > 0:31:24the first thing is basically to make a really good beef stew.

0:31:24 > 0:31:29I'm going to cut some fine lardons of this lovely streaky bacon.

0:31:29 > 0:31:32I'm going to get some oil warm, ready for his lardons,

0:31:32 > 0:31:34cos we're going to render that down,

0:31:34 > 0:31:37so we use the bacon fat to cook the meat.

0:31:37 > 0:31:41- Where did you get this from? - This is local.- This is Lincolnshire Red.- It is.

0:31:41 > 0:31:44A red, short-horned beast indigenous to Lincolnshire.

0:31:44 > 0:31:49What will happen is when that starts to cook, it will just separate out slightly.

0:31:49 > 0:31:53With Lincoln Red, if you eat it, you know you're eating Lincoln Red. It's gamey, rich.

0:31:53 > 0:31:58It certainly stands out above other beefs as well, in flavour.

0:31:58 > 0:32:04I'm just doing some seasoned flour for the beef, two tablespoons of flour and some salt and pepper.

0:32:04 > 0:32:07- So this is a mixture of all different cuts, is it?- Yeah,

0:32:07 > 0:32:09so we have to be careful we get everything cooked through.

0:32:09 > 0:32:13But if some of the meat drops to bits, it's all to the good really, cos it's a pudding.

0:32:13 > 0:32:17They're good in them copper pans. They absorb the heat a great deal.

0:32:17 > 0:32:22- They're not cheap though, are they, Colin?- No, they're not, no. - What would that set you back, £100?

0:32:22 > 0:32:25No, a copper pan like that is about 280, 290.

0:32:25 > 0:32:27- £280?- Yeah, for a pan like that.

0:32:27 > 0:32:29I've lost the use of me knees there!

0:32:29 > 0:32:34This goes to the seasoned flour, nicely covered.

0:32:34 > 0:32:38Meat goes to oil and rendered down bacon fat.

0:32:38 > 0:32:42- Just to get a bit of colour.- Now I'm going to fiddle on with me kidneys.

0:32:42 > 0:32:46Now there's a sinew that surrounds the kidney that we don't want.

0:32:46 > 0:32:48And there's a core inside. We don't want that either.

0:32:48 > 0:32:53You can take a pair of scissors, which is a very laborious way of doing it. But it's efficient.

0:32:53 > 0:32:56I'd just hack it off with a knife, to be honest.

0:32:56 > 0:32:58So there you go.

0:32:58 > 0:33:03That's the core that you've taken out that you don't want and that's a lovely, clean kidney.

0:33:03 > 0:33:05The beef's browned. Add the onions.

0:33:05 > 0:33:08We want to sweat these down, we don't want to burn them.

0:33:08 > 0:33:14And just stir those onions into the pan, half a litre of good beef stock.

0:33:14 > 0:33:17And about 300 mls of good red wine.

0:33:17 > 0:33:19Look at that.

0:33:19 > 0:33:23Put a couple of bay leaves in, just let them moulder away.

0:33:23 > 0:33:29I'm going to make a bouquet garni for that. Take some sprigs of thyme, some parsley.

0:33:29 > 0:33:31I'm going to bind that with a bit of string,

0:33:31 > 0:33:32like so.

0:33:32 > 0:33:35Put that in there, just bury it.

0:33:35 > 0:33:39And now there's two lovely little finishes for this.

0:33:39 > 0:33:43Delia, in her steak and kidney puddings, always uses Worcester sauce.

0:33:43 > 0:33:46Rick Stein, he always uses soy sauce.

0:33:46 > 0:33:48Give me Worcester sauce any time.

0:33:48 > 0:33:50And as we're on a French cultural exchange...

0:33:50 > 0:33:53le cognac. Brandy and beef go great.

0:33:53 > 0:33:58Now that is the filling for the steak puddings. Now we need to cover that.

0:33:58 > 0:34:05Now, because the pan was £280, apparently we can't afford a lid, so just use a frying pan.

0:34:05 > 0:34:07Now we leave that to simmer

0:34:07 > 0:34:10for about two hours.

0:34:10 > 0:34:14Then take the lid off and simmer for another half an hour to reduce that stock

0:34:14 > 0:34:17to get the demi-glace, where all the flavour is.

0:34:17 > 0:34:20- How's that? Is that enough? - That's lovely, thank you.

0:34:20 > 0:34:24The other kind of elemental part to a steak pudding is the suet.

0:34:24 > 0:34:29We start off with self-raising flour, cos the baking powder in that gives it a bit of a lift.

0:34:29 > 0:34:30Some shredded beef suet.

0:34:30 > 0:34:34And about a teaspoon of salt. We'll put it in the mixture.

0:34:34 > 0:34:38A teaspoonful of dried thyme and a pinch of dried sage.

0:34:38 > 0:34:44Remember, it's a steamed pudding, and dried herbs, when they're steamed, give off loads of flavour.

0:34:44 > 0:34:48- We make that into a dough. - Once you've done that, do you have to let it rest?

0:34:48 > 0:34:55Yes, but what I do is put an egg yolk in it, kind of get it really, really heavy dough, first.

0:34:55 > 0:35:00I'm just getting elements prepped for our next dish to go with this, which is the kidneys in sherry.

0:35:00 > 0:35:02Just put the yolk on there.

0:35:02 > 0:35:05It's all herby and rich. Now that's that suet pastry.

0:35:05 > 0:35:10Now we need to leave that in the fridge for about half-an-hour to firm up.

0:35:10 > 0:35:12Now, I know what you're thinking

0:35:12 > 0:35:14and I am not going to say. I've said it enough,

0:35:14 > 0:35:17but we have got some stew that we cooked early this morning

0:35:17 > 0:35:21and we have got some suet that we put in the fridge some time ago to firm up.

0:35:21 > 0:35:26The chilled suet and this is the filling for the steak puddings.

0:35:26 > 0:35:30- Two hours, been reduced and left to chill.- Yours does look good.

0:35:30 > 0:35:33It smells even better.

0:35:33 > 0:35:38Plenty of butter. Dust these with flour. Give them a little knock out.

0:35:38 > 0:35:42Now the rolling pin for making a suet pudding is indispensable.

0:35:42 > 0:35:45It's not just for rolling out, as you'll see in a minute.

0:35:45 > 0:35:48Take a snooker ball sized piece of suet.

0:35:48 > 0:35:49I want it quite thin.

0:35:49 > 0:35:51Form it like that.

0:35:51 > 0:35:53Put that in there like that.

0:35:53 > 0:35:56And then just shape it with your fingers.

0:35:56 > 0:35:58Let me just start filling these.

0:35:58 > 0:36:01Look at that. Loveliness. And I want them quite full.

0:36:01 > 0:36:05- Could you do an eggy wash? - No problem.- Thank you.

0:36:05 > 0:36:07- Looking good.- Now, the lids.

0:36:07 > 0:36:10Put the lid on, like so.

0:36:10 > 0:36:12Pinch.

0:36:12 > 0:36:15Now just run the rolling pin like that.

0:36:15 > 0:36:17It cuts your excess pastry off.

0:36:17 > 0:36:19And it seals the top.

0:36:19 > 0:36:21Very good, very good.

0:36:21 > 0:36:22And repeat.

0:36:22 > 0:36:26And all that remains is for these to be double wrapped in foil,

0:36:26 > 0:36:29placed in the steamer for 20 minutes to half an hour,

0:36:29 > 0:36:32and you'll have a lovely pudding.

0:36:32 > 0:36:36Lovely. Right, gonna do a creamed cauliflower cheese

0:36:36 > 0:36:39with Lincolnshire cauliflower plucked by our own fair hands.

0:36:39 > 0:36:41This is dead simple, but so tasty.

0:36:41 > 0:36:44Do you put sugar in your puree at all?

0:36:44 > 0:36:46No, do you think it's a good idea?

0:36:46 > 0:36:49I'd put a bit in, because sometimes cauliflower gets quite bitter.

0:36:49 > 0:36:53Cauliflowers are a much-underrated veg, aren't they? They're superb.

0:36:53 > 0:36:55Just going to boil this till it's soft.

0:36:55 > 0:36:59We're gonna make some gravy, so I'll put that in there to warm up.

0:36:59 > 0:37:01Then we're gonna strain that, reserve the meat.

0:37:01 > 0:37:04But all the liquor will just be really pure gravy.

0:37:04 > 0:37:09This is the start of the kidneys in sherry. We've got onion, celery and some carrot.

0:37:09 > 0:37:13What we're going to do is we're going to put those in a pan and sweat them off.

0:37:13 > 0:37:18- A bit of oil.- These potatoes, they've just been boiled till they're soft and left to go cold.

0:37:18 > 0:37:23So I can peel them now. I'm just going to cut them into cubes.

0:37:23 > 0:37:27And then all of the celery. And then most of the carrot.

0:37:27 > 0:37:31I'm just going to put that back on the stove and just let that go for a minute or two.

0:37:31 > 0:37:33Just need to get that nice and soft.

0:37:33 > 0:37:36Look at that. Little squares, all uniformly the same.

0:37:36 > 0:37:40We're gonna push all those lovely juices through the sieve

0:37:40 > 0:37:45and that's gonna form the basis of our gravy. Smashing. Job's a good'un.

0:37:45 > 0:37:47I'm gonna put the kidneys in this pan

0:37:47 > 0:37:52and I'm not gonna overload the pan because if you do, they stew, and that's what we don't want.

0:37:52 > 0:37:55For the cauliflower cheese puree, Lincolnshire Poacher.

0:37:55 > 0:37:57Beautiful stuff, isn't it?

0:37:57 > 0:38:00- I don't want to make it too cheesy. - It's quite a powerful cheese.- Yeah.

0:38:02 > 0:38:04Look at that, lovely.

0:38:04 > 0:38:10Now what I'm going to add to this pan is about a dessert spoon of fresh thyme.

0:38:10 > 0:38:17- That does smell good, eh?- We're just going to put those down to rest, put some garlic in there now.

0:38:17 > 0:38:22The cauliflower goes into the turbo blender with some salt, white pepper

0:38:22 > 0:38:25and about two tablespoons of good cream.

0:38:29 > 0:38:32Look at that!

0:38:32 > 0:38:34That's smoother than Brad Pitt on the pull.

0:38:34 > 0:38:37Put some caster sugar in, take away the bitterness.

0:38:37 > 0:38:40This was Colin's suggestion and, by crikey, it's a good'un.

0:38:40 > 0:38:43I'm just going to warn that through and melt some cheese into it.

0:38:43 > 0:38:46Some of the Lincolnshire Poacher. Shall I get the potatoes on?

0:38:46 > 0:38:48Just fry them till they're golden.

0:38:48 > 0:38:51What we're gonna do is just push the kidneys through.

0:38:51 > 0:38:54And then we want about a dessertspoon of sherry in there.

0:38:54 > 0:38:59Meanwhile, we've got to do the peas. We just want those blanching a bit till they're soft.

0:38:59 > 0:39:01Knob of butter to the gravy.

0:39:01 > 0:39:03Creme fraiche, le puddings.

0:39:03 > 0:39:06Ah! They are hot.

0:39:06 > 0:39:09They would be, they've just come out of the steamer.

0:39:09 > 0:39:12I'm just finishing this with some parsley.

0:39:16 > 0:39:18- Right, look at that. - That looks very, very good guys.

0:39:18 > 0:39:20Very, very good.

0:39:20 > 0:39:21That's the way to do it.

0:39:23 > 0:39:24Yes.

0:39:24 > 0:39:26Look at that.

0:39:26 > 0:39:28- Looks good.- Gravy?

0:39:28 > 0:39:31That's it.

0:39:31 > 0:39:35Right, there we have our taste of Lincolnshire on a plate.

0:39:35 > 0:39:38Lincolnshire red beef, steak and wine suet pudding,

0:39:38 > 0:39:44with fabulous kidneys and sherry, cauliflower cheese puree and crushed local garden peas.

0:39:44 > 0:39:47With a snowstorm of Parmentier potatoes.

0:39:47 > 0:39:49- Oh, yes.- Very, very good, guys.

0:39:49 > 0:39:53OK, well, suet has to be my favourite thing, so I'll stick into that first.

0:39:58 > 0:40:00Oh God, it's terrible this. "And the winner is..."

0:40:00 > 0:40:02What do you think, what do you think?

0:40:04 > 0:40:05I think it's fabulous.

0:40:05 > 0:40:10I like the herbs in the suet. But more than anything, this cauliflower puree is fabulous.

0:40:10 > 0:40:15Works really well, really, really well. I'm not surprised if that won't be on the menu.

0:40:15 > 0:40:18Those kidneys should just melt.

0:40:22 > 0:40:24It's very, very good.

0:40:24 > 0:40:26It's not complicated,

0:40:26 > 0:40:27it does what it says on the tin.

0:40:27 > 0:40:33But the puree of cauliflower and cheese is great, especially with the freshness of the peas.

0:40:33 > 0:40:36Well done, lads, really nice. It's gonna be a close one.

0:40:38 > 0:40:39It's crunch time.

0:40:39 > 0:40:43The diners here will taste both dishes but without any idea who cooked which.

0:40:43 > 0:40:49First up is Colin's haslet beignet with a rhubarb puree and a sage foam.

0:40:49 > 0:40:52That's really good.

0:40:52 > 0:40:55- Mmm.- It's beautiful. Oh!

0:40:58 > 0:41:01Presentation, out of 10 - 10. No problem at all.

0:41:01 > 0:41:06As soon as I saw it, I thought, that looks good. And it was. I thoroughly enjoyed it.

0:41:06 > 0:41:10The pink, vibrant rhubarb was a really good contrast to the other colours.

0:41:10 > 0:41:12The haslet was lovely.

0:41:12 > 0:41:15That is a local thing, so that's good for Lincolnshire.

0:41:15 > 0:41:20The texture of the dumpling was fairly coarse and it was very interesting.

0:41:20 > 0:41:23The sage was slightly overwhelming.

0:41:23 > 0:41:26I didn't think it was gonna be a trotter.

0:41:26 > 0:41:29I've never eaten it before and it was absolutely lovely.

0:41:29 > 0:41:34The sage and the pork, it's a tried-and-tested combination, it works very well.

0:41:34 > 0:41:37So it was a good representation of Lincolnshire.

0:41:37 > 0:41:41They seemed to like that, but now it's our turn. Fingers crossed.

0:41:44 > 0:41:46- That's gorgeous.- Oh, that's lovely.

0:41:46 > 0:41:51It reminds me of the steak and kidney puddings I used to have as a child.

0:41:51 > 0:41:56The beef was succulent, the gravy was tasty, and I liked the vegetables as well.

0:41:56 > 0:42:03Suet was just a little bit heavy for me. But because it wasn't an enormous portion, it was enjoyable.

0:42:03 > 0:42:08In my schooldays, we used to make some money going pea-pulling, so it's definitely Lincolnshire.

0:42:08 > 0:42:10And that cauliflower, wow!

0:42:10 > 0:42:15Anybody who didn't like kidneys, I think, would be encouraged to eat them having tasted that.

0:42:15 > 0:42:17Hello, how are you all?

0:42:22 > 0:42:26Well, what a wonderful dining room. Isn't it a wonderful restaurant?

0:42:26 > 0:42:31- Isn't it?- We've had a good old rake around Lincolnshire, haven't we? - Oh, we have, great county.

0:42:31 > 0:42:35Veggies particularly, you're all a bit green fingered, aren't you, really?

0:42:35 > 0:42:39Wonderful. Great meat, fabulous. Had a great, great time.

0:42:39 > 0:42:42Right, we need to get down to business.

0:42:42 > 0:42:48So, for the haslet beignet, could I have a show of hands?

0:42:50 > 0:42:52So that's two for the haslet beignet.

0:42:52 > 0:42:56And for the steak and kidney pudding, please, a show of hands?

0:42:57 > 0:42:58Seven.

0:42:59 > 0:43:04The haslet beignet was Colin's and we did the steak and kidney pudding.

0:43:04 > 0:43:08I do have to say, we've been the guests of a great chef.

0:43:08 > 0:43:11Oh yes, we've learned so much off Colin.

0:43:11 > 0:43:13Yet again, yet again.

0:43:13 > 0:43:15I'd just like to say, it was a very close call.

0:43:15 > 0:43:19I enjoyed them both very much. It was a very difficult decision.

0:43:19 > 0:43:23Thank you very much, Colin. It's been a wonderful experience cooking in your kitchen.

0:43:23 > 0:43:25Amazing! We won, Dave.

0:43:25 > 0:43:28Colin's haslet beignet was such a good taste of the county.

0:43:28 > 0:43:30The flat land of Lincolnshire

0:43:30 > 0:43:32is rich with veggies and wonderful meat.

0:43:32 > 0:43:35This is a place we'll definitely be returning to.

0:43:49 > 0:43:52Subtitles by Red Bee Media Ltd

0:43:52 > 0:43:55E-mail subtitling@bbc.co.uk