0:00:02 > 0:00:06We're the Hairy Bikers on the road to find regional recipes to rev up your appetite.
0:00:06 > 0:00:11- We're riding county to county to discover, cook and enjoy the best of British.- Come on!
0:00:25 > 0:00:28We're here to define the true taste of Kent.
0:00:38 > 0:00:42- We're in Kent.- We are. Over there we have the English Channel and France,
0:00:42 > 0:00:47- and those famous white cliffs. - Yes. Closest county to France, got to be an influence there.
0:00:47 > 0:00:49What I do know is, there's loads of history in Kent.
0:00:49 > 0:00:53- Canterbury's in Kent. The seat of religious power.- We've got Chaucer
0:00:53 > 0:00:56and all his tales. I think, the Garden of England.
0:00:56 > 0:00:58- Let's do a bit of digging. - Let's off, eh?
0:01:01 > 0:01:04On our quest to define the true flavours of Kent,
0:01:04 > 0:01:08we charge into Leeds Castle to cook up a traditional county favourite.
0:01:09 > 0:01:14At the oldest brewery in Britain, we test out the power of Kentish hops.
0:01:15 > 0:01:19And we take a trip to the seaside to forage for some free wild food.
0:01:19 > 0:01:23And representing Kent in the cook off later is David Pitchford.
0:01:23 > 0:01:27Will we be able to beat him using the county's finest ingredients?
0:01:32 > 0:01:35First stop on our tour of Kent is Canterbury,
0:01:35 > 0:01:40and we've heard about the local spot that brings together the very best of the county's produce.
0:01:43 > 0:01:48- The Goods Shed in Canterbury. - Yes, a gold mine of Kentish food and suppliers.
0:01:48 > 0:01:50- Come this way.- Come on, have a look.
0:01:50 > 0:01:53- Susanna, this is your place, isn't it?- It is.
0:01:53 > 0:01:55What's the story behind this? How did you get here?
0:01:55 > 0:01:57This building was empty for 20 years.
0:01:57 > 0:02:00When I came to have a look at it for a restaurant, it was just too big.
0:02:00 > 0:02:05I've grown up as a farmer's daughter, blessed with having fresh fruit and veg from Mum's vegetable garden.
0:02:05 > 0:02:08It's about recreating home and childhood, really.
0:02:08 > 0:02:11It's also about lots of different people owning their own small
0:02:11 > 0:02:15enterprises and trying to create our miniature high street here.
0:02:15 > 0:02:17Try a Cox from the Cox's pippin.
0:02:17 > 0:02:21- Absolutely right.- OK.- That'd be great with a ploughman's lunch.
0:02:21 > 0:02:25This is the Bramley, so be prepared for this.
0:02:25 > 0:02:29That would wake you up, wouldn't it? Dear me!
0:02:29 > 0:02:32- Look at this smoked mackerel. - The smell is amazing.
0:02:32 > 0:02:33Look at that.
0:02:33 > 0:02:37For me, though, the Dover sole, that has to symbolise Kent.
0:02:38 > 0:02:41- This is the best way to taste cheese.- Absolutely!- From the middle,
0:02:41 > 0:02:45- when the cheese has just been cut. - This is cheese without the chew.
0:02:45 > 0:02:47Cheese without the chew. Wow!
0:02:47 > 0:02:51We've lost him. Guess where he is?
0:02:51 > 0:02:53He's snaffling oysters, look!
0:02:53 > 0:02:55- The free lord enjoying...- Want one?
0:02:55 > 0:02:57No, I'm allergic. I'll have a langoustine, though.
0:02:57 > 0:03:01Fabulous! What's special about Whitstable oysters?
0:03:01 > 0:03:05They're a protected name, as in Champagne or Cornish pasty.
0:03:05 > 0:03:09Down here they're regarded almost as the gold of the sea, aren't they?
0:03:09 > 0:03:11Food for thought there. But what do the good
0:03:11 > 0:03:14people of Canterbury think is Kent's signature produce?
0:03:14 > 0:03:17What's the iconic Kentish food or ingredient?
0:03:17 > 0:03:21- Well, apples, obviously.- Apples. - Loads of different types of apple.
0:03:21 > 0:03:25At the Euro fair there was always Kent apples everywhere.
0:03:25 > 0:03:26We've also got cobnuts.
0:03:26 > 0:03:30You can put them in with the apple and make a nice crumble.
0:03:30 > 0:03:31That's a great idea.
0:03:33 > 0:03:35We're looking for a taste of Kent,
0:03:35 > 0:03:37something you can't find anywhere else.
0:03:37 > 0:03:40We have the huffkin, which is a traditional Kent bread roll.
0:03:40 > 0:03:44It's been around for about 300 years. It's flavoured with hops.
0:03:46 > 0:03:50This is the sausage puffkin, a puff pastry case filled with
0:03:50 > 0:03:54fantastic, locally sourced and well-seasoned sausage meat.
0:03:54 > 0:03:55- That's lovely.- Ah!
0:03:57 > 0:04:01- What sums up Kent on a plate? - I always like a good sausage myself.
0:04:01 > 0:04:04- Steady on, girl. - We've only just met, you know.
0:04:04 > 0:04:06Dover sole, I guess. Cobnuts.
0:04:06 > 0:04:09That's come up twice now.
0:04:09 > 0:04:12I love cobnuts, I used to pick them as a child in the hedgerows.
0:04:12 > 0:04:18Most people said apples or Kent cobnuts, so we've got to find a way of combining them.
0:04:18 > 0:04:22Let's get inspiration from the place that specialises in both.
0:04:25 > 0:04:29We're on our way to Brogdale Farm, home to the National Fruit Collection,
0:04:29 > 0:04:33the largest collection of fruit varieties on one site in the world.
0:04:33 > 0:04:37When endangered in 1990, Prince Charles stepped in and set up
0:04:37 > 0:04:41the Brogdale Trust to ensure the 4,000 varieties of fruit here were protected.
0:04:41 > 0:04:45- John's showing us around. - So if anybody can tell us why
0:04:45 > 0:04:48- Kent is the Garden of England, you're the man.- I hope so.
0:04:50 > 0:04:54We're standing actually in the National Apple Collection.
0:04:54 > 0:04:57In here there's 2,300 varieties of apple.
0:04:57 > 0:05:00- Cor.- There's about 40 varieties of Golden Delicious just in this
0:05:00 > 0:05:05little bit here, and there's about 20 or 30 varieties of the Cox apple.
0:05:05 > 0:05:09You'll notice, too, all the trees are planted north to south
0:05:09 > 0:05:11so they get equal sun all the way round.
0:05:11 > 0:05:17I can just imagine what this is like in blossom, absolutely beautiful.
0:05:17 > 0:05:22John, when we were in Canterbury, people said time and time again
0:05:22 > 0:05:26that Kent was the Garden of England and they mentioned apples, but a lot
0:05:26 > 0:05:30- of people also mentioned the Kentish cobnut. Have you got any?- We have.
0:05:30 > 0:05:33- We've got about 40 varieties. - What? 40 varieties of cobnut?
0:05:33 > 0:05:36- Yeah. Why don't we go and have a look at some?- Aye.
0:05:36 > 0:05:38- I'm following you, sir.- OK.
0:05:39 > 0:05:41Come on, lads, I know you're foodies.
0:05:41 > 0:05:43Let's get in the kitchen.
0:05:43 > 0:05:45- Hello!- Hello!
0:05:45 > 0:05:51- Hi, Joan. Give us a kiss.- Is that a Kent cobnut?- That's a Kent cobnut.
0:05:51 > 0:05:54- Try one of those that we've cooked, look.- Thank you.
0:05:54 > 0:05:59They're cooked in the microwave, just with a knob of butter, for about three minutes.
0:05:59 > 0:06:02- These are lovely. - It brings back my youth, really,
0:06:02 > 0:06:05when we used to pinch them straight from the hedge.
0:06:05 > 0:06:09We'd take them home, and my gran would cook them in a frying pan with a bit of butter.
0:06:09 > 0:06:12Absolutely beautiful.
0:06:12 > 0:06:14Is the cobnut a hazelnut?
0:06:14 > 0:06:17It was a hazelnut years ago, but they've been bred and interbred,
0:06:17 > 0:06:22so now instead of being a tiny round thing, when they're picked green, they can be about an inch long.
0:06:22 > 0:06:26- Joan has cooked some other nice things here.- It's a crumble.
0:06:26 > 0:06:31It's plums from our orchards, and the crumble on the top has got
0:06:31 > 0:06:34- cobnuts in it.- Got oats as well in your crumble?- Definitely.
0:06:34 > 0:06:39- This is lovely.- Good!- Lovely, hazelnutty, crumbly thing on top.
0:06:39 > 0:06:42Kentish cooking at its best. We've got another thing that
0:06:42 > 0:06:45- Joan has cooked, look. - Cobnut meringue. Fabulous.
0:06:45 > 0:06:48- So is the cobnut ground up in the meringue?- Yes.
0:06:48 > 0:06:52My goodness, you guys have got an appetite, haven't you?
0:06:52 > 0:06:55- An appetite for life.- Well, there we are.- We're in training, John.
0:06:55 > 0:06:59We're only here once. It's not the rehearsal, is it?
0:06:59 > 0:07:02Well, the humble cobnut isn't so humble after all, is it?
0:07:02 > 0:07:04It's not. It's very versatile.
0:07:04 > 0:07:08You know, John, I think we've found a little bit of the heart of Kent.
0:07:09 > 0:07:12We think the best way to combine Kent's signature ingredients
0:07:12 > 0:07:15is a traditional cobnut cake, served with an apple compote.
0:07:23 > 0:07:27It's time to get cooking, and we couldn't have a more picturesque setting.
0:07:27 > 0:07:29Oh, look, man.
0:07:29 > 0:07:32Leeds Castle. That looks like a noble place to bake a cake.
0:07:36 > 0:07:40- How's this for a nutcracker suite? - Look at that, we're at Leeds Castle.
0:07:40 > 0:07:43- Kent cobnuts.- And do you know why they're called cobs?
0:07:43 > 0:07:47- Cos they're round.- Are we there, Kingy? I'm getting sore.
0:07:47 > 0:07:52- We need 300 grams. - We've got 415. Stop!
0:07:52 > 0:07:57Would you like to taste a Kentish cobnut in all its raw glory?
0:07:57 > 0:07:59Next step is, put your nuts in a blender.
0:08:00 > 0:08:01Look at that.
0:08:07 > 0:08:10That's enough there for two cakes.
0:08:10 > 0:08:13Now then, the usual thing in making a cake, flour.
0:08:13 > 0:08:15About 450 grams.
0:08:15 > 0:08:19And you rub in a packet of butter, good, Kentish butter. Rub in till
0:08:19 > 0:08:23it goes to crumbs. If you haven't got self-raising flour, use normal,
0:08:23 > 0:08:26stick in a couple of teaspoons of baking powder.
0:08:26 > 0:08:30Whilst my friend here is rubbing the butter in to make crumbs,
0:08:30 > 0:08:34I'm going to need six eggs for this, and it's six eggs per cake.
0:08:34 > 0:08:36Good Kentish eggs.
0:08:36 > 0:08:38From a Kentish hen that lives in Kent.
0:08:38 > 0:08:40But this is like a moist cake,
0:08:40 > 0:08:43like a tea bread cake, kind of sticky inside.
0:08:43 > 0:08:45Like a teacake, like a tea bread,
0:08:45 > 0:08:48and you can put jam or honey or something with it.
0:08:48 > 0:08:50This is a great old English spice.
0:08:50 > 0:08:53- Ground ginger. Don't be shy with your ginger.- Lovely.
0:08:53 > 0:08:57Who needs a food processor when you've got a friendly Geordie?
0:08:57 > 0:09:00- Are you doing all right? - The butter's cold, it's freezing...
0:09:00 > 0:09:04Yes, I am actually quite enjoying this. It's very good.
0:09:04 > 0:09:07There is, of course, an easier way. You know the food processor
0:09:07 > 0:09:12that we used for the nuts? You stick your flour and butter in there and it's done.
0:09:12 > 0:09:16I'll go and have a cup of tea while mine is doing, shall I?
0:09:16 > 0:09:18It's doing great.
0:09:20 > 0:09:25- Look at that. Mint, innit? - Mine's more golden, though. That's more processed.
0:09:25 > 0:09:26Don't forget the ginger.
0:09:26 > 0:09:30- Don't forget your ginger. - That's why his has gone golden.
0:09:30 > 0:09:33- All good cakes contain sugar. - How much do we need, dude?
0:09:33 > 0:09:36225 grams. In old money, about half a pound.
0:09:36 > 0:09:38That goes into the crumbs?
0:09:38 > 0:09:41- Look at that.- Then you give it a good stir through.
0:09:41 > 0:09:46If you wanted like a worthy, thicker cake, you could use dark muscovado.
0:09:46 > 0:09:49- You could.- It might be a bit treacly.- Or organic cane.
0:09:49 > 0:09:52To that, add half a dozen eggs.
0:09:53 > 0:09:55I think it's important to mix them up beforehand
0:09:55 > 0:09:57so you get more distribution.
0:09:57 > 0:10:02- Have you heard them geese? Swans. - They're black swans, aren't they?
0:10:02 > 0:10:03Shut up!
0:10:03 > 0:10:06I blame the parents.
0:10:06 > 0:10:10My mother used to do it like that. She'd clasp the bowl to her bosom.
0:10:10 > 0:10:12I look like my mother.
0:10:12 > 0:10:15- LAUGHTER - Especially with the beard.
0:10:16 > 0:10:19Now, a little treat that we've worked into this recipe
0:10:19 > 0:10:22just to make it that bit more Hairy Bikerific...
0:10:22 > 0:10:25put half a tub of cream in. That's about 100ml in each.
0:10:25 > 0:10:28Tell you what, mate, it smells lovely.
0:10:28 > 0:10:30I think now's a good time to add nuts.
0:10:30 > 0:10:34- About right, isn't it? That'll do. - It's a generous cake, isn't it?
0:10:34 > 0:10:37- It is very generous.- You go to some places and you get a fruit scone,
0:10:37 > 0:10:41they'll be two currants in it. Ask them to put more in.
0:10:41 > 0:10:44- What's happened? - I've had a bit of a kerfuffle.
0:10:44 > 0:10:47- Have you kerfuffled? - We know this is non-stick,
0:10:47 > 0:10:50but we've had stuff stick to non-stick stuff before.
0:10:50 > 0:10:53- We have indeed.- So, just to be sure, put a bit of butter in.
0:10:53 > 0:10:56What happens is as well, it gives us a nice crisp outside.
0:10:56 > 0:10:58Yep, it's lovely.
0:10:58 > 0:11:00We like greasing our tins.
0:11:00 > 0:11:01We like butter.
0:11:04 > 0:11:07Come on, come on, out you come. Come on now.
0:11:07 > 0:11:10You just push it around the bowl, like that.
0:11:10 > 0:11:12Remember, when it heats up, it's going to find its own level.
0:11:12 > 0:11:14- You don't want any air pockets, though.- No.
0:11:14 > 0:11:19If you get air pockets, which is why you're pushing it around the tin, you'll get a cake with holes in it.
0:11:19 > 0:11:20The good bit.
0:11:23 > 0:11:27- Lovely. - # Na na na naa naa. #
0:11:27 > 0:11:30Does anybody want to lick the bowl? There you are, my love.
0:11:31 > 0:11:33- Nice, isn't it?- It is good.
0:11:33 > 0:11:41Just simply pop this in the oven at about 200 degrees centigrade for about 30 to 40 minutes.
0:11:41 > 0:11:46Right, it's time to make an apple compote to go with that cake.
0:11:46 > 0:11:49First off we need to peel apples and melt some butter.
0:11:49 > 0:11:52We're using a local apple. They're called Jongolds.
0:11:52 > 0:11:58What to do is chop it into chunks, put the apples in the butter.
0:11:58 > 0:12:00They're a dessert apple, these.
0:12:00 > 0:12:05Not a Bramley, which is really taut and stuff, but they're great because they come down really quickly.
0:12:05 > 0:12:07- They've got a big water content. - It's a treat, isn't it?- Yeah, 'tis.
0:12:07 > 0:12:11I'm just going to put a little bit of sugar with them.
0:12:11 > 0:12:15We don't want this to burn or caramelise. More sugar, more cinnamon.
0:12:15 > 0:12:19Again, the ginger, the cinnamon, all these flavours work together, don't they?
0:12:19 > 0:12:21They do that, don't they, though?
0:12:21 > 0:12:24Put the lid on and sweat them.
0:12:24 > 0:12:28All we need to do now is to whip up the double cream.
0:12:28 > 0:12:33Mind your scarf. They're ready to drop already, those apples.
0:12:33 > 0:12:37- There we are.- There's something scrumptious about cream, isn't there?
0:12:37 > 0:12:39There is when it's like that.
0:12:43 > 0:12:45- Hey, honestly. - I'm going to mash these a bit.
0:12:45 > 0:12:49- Not like chunks of apple. - They're coming down beautiful.
0:12:49 > 0:12:52- I think the cake's done. - Look at that.
0:12:52 > 0:12:55It's beautiful, isn't it?
0:12:55 > 0:12:59- Oh, Yes.- I think this is done, Si.
0:12:59 > 0:13:01Are you excited?
0:13:01 > 0:13:03YES!
0:13:03 > 0:13:05Now, the moment of truth.
0:13:08 > 0:13:10OH!
0:13:10 > 0:13:16There we have it, folks. Kentish cobnut cake with an apple compote and cream.
0:13:18 > 0:13:22- Looks to me like it's time for a bit of tea.- Great, great, thank you.
0:13:22 > 0:13:24It's the taste of Kent.
0:13:24 > 0:13:27The true taste of Kent.
0:13:27 > 0:13:29Very nice.
0:13:29 > 0:13:31- Would you like some cream and some apple as well?- Yes, please.
0:13:31 > 0:13:34OK, well, if you hold your cake, my darling...
0:13:36 > 0:13:38Do you like it?
0:13:38 > 0:13:40- Mummy.- Lovely favour.
0:13:40 > 0:13:43LAUGHTER
0:13:43 > 0:13:44Really nice.
0:13:47 > 0:13:50This is like a Kentish Cornish tea sort of thing.
0:13:50 > 0:13:54You've got your cake, your cream, and you've got your apple, instead of your cream and jam.
0:13:56 > 0:14:00That cobnut cake hit the spot. But now it's time for our big challenge.
0:14:00 > 0:14:04As always, we're taking on one of the county's top chefs in their restaurant,
0:14:04 > 0:14:08using local ingredients to see who can best define the taste of the region.
0:14:08 > 0:14:13It would be up to local diners to decide whose dish best represents the true flavours of Kent.
0:14:13 > 0:14:16Our opponent today is...
0:14:16 > 0:14:20David Pitchford, head chef and owner of Read's Restaurant in Faversham.
0:14:20 > 0:14:23David has held a Michelin star here for 17 years and is highly respected,
0:14:23 > 0:14:26regularly judging competitions alongside Gordon Ramsay.
0:14:26 > 0:14:28We're so fortunate to be in Kent.
0:14:28 > 0:14:33It's an absolutely great part of the country to be a chef.
0:14:33 > 0:14:37We're just 10 miles from the coast here, so fish supply is great,
0:14:37 > 0:14:40we're about 70% self-sufficient during the summer with vegetables.
0:14:40 > 0:14:44There are lots of butchers locally, which we use.
0:14:44 > 0:14:49Over the 32 years we've been here, we've built up a network of local suppliers,
0:14:49 > 0:14:52and it's the best food available in the country.
0:14:54 > 0:14:59What we're trying to do is to give people a modern, British approach with a classical background.
0:14:59 > 0:15:03We try and stipulate that all our produce must come from Kent.
0:15:03 > 0:15:06We have very knowledgeable customers these days.
0:15:06 > 0:15:09People expect for their food to be identifiable.
0:15:09 > 0:15:14They want to know where it comes from, so we'll say on our menu it's going to be Charlton Farm lamb,
0:15:14 > 0:15:17or where the asparagus comes from.
0:15:17 > 0:15:20We also encourage the customers to go out into the garden
0:15:20 > 0:15:25and see where some of the produce that they've just eaten have actually been grown.
0:15:25 > 0:15:29As a chef you go through various degrees of complication and over elaboration,
0:15:29 > 0:15:31usually when you're younger.
0:15:31 > 0:15:35As I get older, I move back to perfect simplicity.
0:15:37 > 0:15:43To take on the bikers today my dish is a celebration of Kentish lamb. Rump of lamb. Loin.
0:15:43 > 0:15:45Kidney. And a little shepherd's pie.
0:15:45 > 0:15:47Lamb cooked four ways.
0:15:59 > 0:16:02- Hi.- Hello, David. - Nice to see you. Welcome.
0:16:02 > 0:16:05Thank you for having us. What are you going to cook for us, Dave?
0:16:05 > 0:16:08Well, we're going to do a celebration of Kentish lamb.
0:16:08 > 0:16:12We're going to use a saddle of lamb, we're going to break it down into its component parts,
0:16:12 > 0:16:15so we're going to use the rump, the loin, the kidney, a bit of the fillet
0:16:15 > 0:16:17and a little individual shepherd's pie as well.
0:16:17 > 0:16:20So, shall we start with a bit butchery?
0:16:20 > 0:16:22As long as it's not us!
0:16:22 > 0:16:25You've got to be careful with kidneys, haven't you? That's what puts a lot of people off.
0:16:25 > 0:16:27If they're not prepped properly, then you get stringy bits...
0:16:27 > 0:16:31- And it can be very chewy. - Yet got to core them, haven't you?
0:16:31 > 0:16:34Yes, take these little gristly bits out, as you quite rightly say.
0:16:34 > 0:16:36A self-taught butcher?
0:16:36 > 0:16:39It's one of the things you don't see so much in the trade these days.
0:16:39 > 0:16:45People tend to have suppliers who do pre-portioned meats.
0:16:45 > 0:16:48They come in, it comes in all ready. But for people of my age,
0:16:48 > 0:16:51back in the old days down in the dungeons at the Dorchester,
0:16:51 > 0:16:54it's something that every chef used to be able to do.
0:16:58 > 0:17:01- That's the rump.- The rump's a lovely cut of lamb.- Lots of nice flavour.
0:17:01 > 0:17:06Usually, when the muscle works a bit harder, it tastes a bit better.
0:17:06 > 0:17:08It takes a bit longer, but that's the theory, yeah.
0:17:08 > 0:17:10Right, those are the two rumps.
0:17:10 > 0:17:14- Simon, can I just get you to take the skin off those?- Hey!
0:17:14 > 0:17:15- Hold on a minute.- Simon and David.
0:17:15 > 0:17:20Dave and Si. Si and Dave. If we lose this, we've lost our jobs.
0:17:20 > 0:17:24OK, what we're going to do now is take the loin off.
0:17:24 > 0:17:27A nice, sharp knife helps.
0:17:28 > 0:17:34While Simon is taking the skin off the rumps, I just want to take it off the loin as well.
0:17:34 > 0:17:39The reason we do that is because the skin tightens up during the cooking process.
0:17:39 > 0:17:41Is that the fillet, David?
0:17:41 > 0:17:43That's the fillet, this one, yes.
0:17:43 > 0:17:49You can actually do that without using a knife, really, because it usually pulls off.
0:17:49 > 0:17:52Simon, have we got the rump?
0:17:52 > 0:17:55Let's have that. OK, lovely. Let me move some of this away.
0:17:55 > 0:18:00What I'm going to do now is try and use some of these pieces,
0:18:00 > 0:18:04because we're going to make an individual shepherd's pie.
0:18:04 > 0:18:07So I'm going to butcher these little pieces out
0:18:07 > 0:18:10so we can slowly braise them while we're doing everything else.
0:18:10 > 0:18:17And a shepherd's pie is always lamb, because a shepherd doesn't do beef mince. That's a cottage pie.
0:18:17 > 0:18:19You'd be surprised how many people don't know that.
0:18:19 > 0:18:22So I'm going to get that on to cook.
0:18:22 > 0:18:25- There we go. - So what have you put that in, David?
0:18:25 > 0:18:28- A bit of stock.- Just a little bit of stock.- Chicken stock.
0:18:28 > 0:18:33So, David, what have you put into the pan there now?
0:18:33 > 0:18:36A little bit of olive oil, and we're just sealing the meat on the outside.
0:18:36 > 0:18:39The two rumps and the one loin.
0:18:39 > 0:18:45Then we're just going to turn that over. I even seal the end pieces as well.
0:18:45 > 0:18:50Providing you rest it correctly after cooking, you keep the juices.
0:18:50 > 0:18:53We're just going to transfer that to the oven.
0:18:53 > 0:18:55Fillet's going in now.
0:18:55 > 0:18:57- That's just in olive oil, yeah? - Just in a little olive oil.
0:18:57 > 0:19:02Each chef that we've visited has been so free with their information.
0:19:02 > 0:19:06It's been brilliant just to see some of the different techniques.
0:19:06 > 0:19:08Actually, in my day, you were talking about the 60s,
0:19:08 > 0:19:11some chefs used to turn their backs when they used to do things
0:19:11 > 0:19:15and wouldn't let the young chefs see them because they thought they were protecting their jobs.
0:19:15 > 0:19:17OK, they only need a very short cooking time.
0:19:17 > 0:19:20So we're done there now. Also we can put the kidneys.
0:19:20 > 0:19:23They'll take next to nothing, won't they?
0:19:23 > 0:19:25That's it, yeah.
0:19:25 > 0:19:30OK, now I'm going to put each of the component parts on a little separate garnish.
0:19:30 > 0:19:32Do you have a calm kitchen or are you a screaming kitchen?
0:19:32 > 0:19:36No, we're not. We don't allow lots of the confrontational stuff that goes on in some of the kitchens.
0:19:36 > 0:19:40You see guys throwing things around and being nasty to each other,
0:19:40 > 0:19:45and you also see confrontation between waiters and chefs. We won't have that here.
0:19:46 > 0:19:48I'll just let that rest.
0:19:48 > 0:19:53What we've got now is some leaf spinach.
0:19:53 > 0:19:58- So you're blanching that in water? - Blanching that in water, yeah.
0:19:58 > 0:20:03We're putting in the courgettes, again, in a little bit of olive oil.
0:20:03 > 0:20:07Then I'm going to pour the excess oil off and just bind it together with tomato.
0:20:07 > 0:20:10So it's like a Provencal thing really.
0:20:10 > 0:20:15We're going to take this for Simon so he can chop the lamb up into a little dice.
0:20:15 > 0:20:19- And that diced lamb will make the shepherd's pie?- Yeah. That's it.
0:20:19 > 0:20:24We need to get the lamb out of the oven as well.
0:20:24 > 0:20:26- Look at that!- Oh, Mum!
0:20:26 > 0:20:29OK. And we're just going to put that out there to rest.
0:20:29 > 0:20:33You just poked it and you know by the feel of the meat that it's cooked?
0:20:33 > 0:20:38That's right, yeah. I'm just going to bind this courgette with a little bit of tomato.
0:20:38 > 0:20:41So then we can just pour that on the side.
0:20:41 > 0:20:43The spinach needs to come out now.
0:20:43 > 0:20:48So what we have to do is to plunge it into iced water, which stops it cooking.
0:20:48 > 0:20:51We then squeeze it out and we can reheat it very quick.
0:20:51 > 0:20:54Simon will squeeze that out for me hopefully.
0:20:54 > 0:20:59What Simon's done here is to chop the lamb we cooked into little pieces,
0:20:59 > 0:21:04and all we're going to do now is add a bit of reduced lamb stock,
0:21:04 > 0:21:07which I've got here, and we're just going to heat that...
0:21:07 > 0:21:09Cor, look at that.
0:21:09 > 0:21:12- And that will make the shepherd's pie.- Yeah.
0:21:12 > 0:21:15What I'm going to do is leave that on the side to slowly melt down,
0:21:15 > 0:21:19and that should be ready to pipe the potato on top.
0:21:19 > 0:21:25I didn't think you'd want to watch me making mashed potato.
0:21:25 > 0:21:28There you go. We'll put a bit in that bag ready to pipe that.
0:21:28 > 0:21:34And in the meantime, we're just going get the spinach and gently reheat that in butter.
0:21:34 > 0:21:37The only thing I need to do now is reheat flageolet beans.
0:21:37 > 0:21:43We soak them overnight, and then just simmer them until they're cooked.
0:21:43 > 0:21:47- I'm just going to start the individual shepherd's pie.- Oh, yes!
0:21:47 > 0:21:49That's bursting with flavour.
0:21:49 > 0:21:52I can taste it from here!
0:21:52 > 0:21:54- Have you got that, Kingy? - No, I haven't.
0:21:54 > 0:21:56Stick your head there.
0:21:56 > 0:21:59- Oh, what?! - Then we have the mashed potato.
0:21:59 > 0:22:01Little treasures.
0:22:01 > 0:22:08And then we're going to put it under the salamander, and we're just going to glaze that and cook it.
0:22:08 > 0:22:09Beautiful.
0:22:13 > 0:22:15Right, we're going to assemble the dish now.
0:22:15 > 0:22:21- Lovely. I think spinach and lamb go together beautifully. - They do. Here we have the rump.
0:22:22 > 0:22:26Add a little bit of the flageolet beans.
0:22:27 > 0:22:30- Just cut this.- Is that the fillet?
0:22:30 > 0:22:32That's the fillet as well.
0:22:32 > 0:22:34- Little kidney on the corner. - Look at it!
0:22:34 > 0:22:36A little lamb's kidney.
0:22:42 > 0:22:46And then, finally, two slices each of the loin.
0:22:47 > 0:22:50Right. And the sauce is a simple reduction.
0:22:50 > 0:22:52Is that the lamb stock that's been cooked for a long time?
0:22:52 > 0:22:58Yeah, that's it, overnight, with the bones and fat because we get flavour from lamb from the fat.
0:22:58 > 0:23:01There you go. A celebration of Kentish lamb.
0:23:01 > 0:23:04Fantastic, absolutely fantastic, chef.
0:23:07 > 0:23:10Let's try the shepherd's. Look at that.
0:23:10 > 0:23:12It was never like this at school.
0:23:15 > 0:23:19It's a powerful flavour, but it's like David said, it's not overpowering.
0:23:19 > 0:23:23What I like about it is David's confidence in letting the produce speak for itself.
0:23:25 > 0:23:30Kidney. It's great having the big puddle of gravy that you can soak it in.
0:23:31 > 0:23:34Loin and the beans.
0:23:34 > 0:23:36The fillet is just superb.
0:23:36 > 0:23:38You can go from one back to the other.
0:23:38 > 0:23:40- Yeah, you can. - None of the flavours jar or clash.
0:23:42 > 0:23:44The spinach is great.
0:23:44 > 0:23:50The only chance we've got is to out-Kent the Kentish man.
0:23:50 > 0:23:53- That's not going to be easy, is it?!- Nah.
0:23:53 > 0:23:58But it's the locals who will decide whose dish is best in a blind tasting coming up.
0:23:58 > 0:24:03What better start than hops and beer? Hops were first brought to Kent by the Romans
0:24:03 > 0:24:07and have been used for brewing beer here since the 16th century.
0:24:08 > 0:24:11We're here to see the oldest brewery in England, Shepherd Neame.
0:24:11 > 0:24:14It's in the air here!
0:24:14 > 0:24:17This is the place, mate! Smell that!
0:24:17 > 0:24:18Hops, dude, hops!
0:24:18 > 0:24:20Hops!
0:24:20 > 0:24:24- Fancy a pint?- I wouldn't mind!
0:24:24 > 0:24:27Faversham brewery was founded in 1698.
0:24:27 > 0:24:30We're being shown around by master brewer David Holmes.
0:24:34 > 0:24:36Oh, amazing, David!
0:24:36 > 0:24:39These are our mash stones, you're on the brewhouse now.
0:24:39 > 0:24:42So, David, how do you make beer?
0:24:42 > 0:24:47There are four things that you use if you're making beer, water, of course, malted barley,
0:24:47 > 0:24:54hops and yeast. So we've taken some barley, which was grown in Kent, it was converted into malt first,
0:24:54 > 0:24:59then we've crushed it and mixed it with some hot water and it looks rather like a huge vat of porridge.
0:24:59 > 0:25:04It sits there for an hour while the natural enzymes present in the malt do their job,
0:25:04 > 0:25:07and at the end of that process I want to take away the liquid to make the beer with.
0:25:07 > 0:25:12- And what we've got left here is the spent grain. We don't waste that, it's sold as cattle food.- Brilliant.
0:25:12 > 0:25:16- So what's next?- Well, we've now got a liquid, which we call "wort",
0:25:16 > 0:25:22we now need to make it bitter, so we add the hops and we do that just round the corner.
0:25:22 > 0:25:29In the meanwhile, we move that wort through these pipes and we've brought it into one of two coppers,
0:25:29 > 0:25:32and this is a very important stage in the brewing process.
0:25:32 > 0:25:35We add the hops here. Hops give beer a huge amount of character,
0:25:35 > 0:25:39both in terms of its taste, the bitterness, and the aroma.
0:25:39 > 0:25:42We source all of our hops from Kent.
0:25:42 > 0:25:47This is a sample of the crop we just picked, in 2008.
0:25:47 > 0:25:52These are English east Kent goldings and they're renowned the world over for their fine aroma.
0:25:52 > 0:25:58Of course, one of the great thing about hops is they have a natural antibiotic character,
0:25:58 > 0:26:01so they keep all the bugs out of the beer.
0:26:01 > 0:26:07The real way to find out whether a hop's got much aroma is to really rub it...
0:26:07 > 0:26:09That's got aroma!
0:26:09 > 0:26:12And then get a smell of that. That is just to die for.
0:26:12 > 0:26:14That is wonderful.
0:26:14 > 0:26:16So we've added the hops to the coppers, we've made the beer.
0:26:16 > 0:26:22- What happens next?- Well, if you're making an English ale, we add the yeast, and after one week
0:26:22 > 0:26:27it's converted those sugars into alcohol, a bit of carbon dioxide, and we've got a tank of beer.
0:26:27 > 0:26:30Is there any chance of having a look, very closely, at the inside of a cask?
0:26:30 > 0:26:33That's a fantastic idea! Let's go!
0:26:33 > 0:26:35I'll follow you.
0:26:35 > 0:26:37- So where are we going, David? - I thought we might try the Brewers Sample Room.
0:26:37 > 0:26:40- Why don't we try some?- Yeah.
0:26:40 > 0:26:46Of course, the idea is you have a good look at it, you can see it's nice and bright at the bottom.
0:26:46 > 0:26:48This is the Spitfire ale.
0:26:48 > 0:26:52It's very dry on the palate because it's packed full of English hops,
0:26:52 > 0:26:55and it's slightly malty and sweet and hopefully a bit of toffee coming through.
0:26:55 > 0:26:58Look, at home, we're having about four sips of beer,
0:26:58 > 0:27:01so don't tell us off for the bikes because we're being really careful.
0:27:01 > 0:27:04OK, why don't we try something a little bit different?
0:27:04 > 0:27:07This is our spring beer, which is called Early Bird.
0:27:07 > 0:27:10It's slightly lighter in colour than our other beers,
0:27:10 > 0:27:16but also you get that beautiful, fresh hop coming through, which starts to remind you of Spring.
0:27:16 > 0:27:19We need one of your beers as a flavour of Kent.
0:27:19 > 0:27:23We've got a very special beer called 1698. Why don't we try that one?
0:27:23 > 0:27:26Lots of different layers of both aroma and flavour in this beer.
0:27:26 > 0:27:29It's very strong, 6.5% abv.
0:27:29 > 0:27:35Being a stronger beer, you're going to get more of...some fruit...
0:27:35 > 0:27:38- Raisins.- Yeah. It's definitely got raisins on this one.
0:27:38 > 0:27:40So I think that might do the job.
0:27:40 > 0:27:43That is Kent in a glass. I think we've got it, mate.
0:27:43 > 0:27:45- We have.- CHEERS!
0:27:45 > 0:27:52Inspired by hops, we'll make a beer sabayon, an egg-based sauce to accompany Kent's finest Dover sole.
0:27:52 > 0:27:57But we need another extra special ingredient to send their taste buds wild!
0:28:01 > 0:28:04We're meeting a professional forager, who earns his living
0:28:04 > 0:28:09exploring the landscape for the best in wild food, Fergus Drennan.
0:28:09 > 0:28:11- What if he's a mad hippy? - There he is, he's over there!
0:28:11 > 0:28:14The fella with the basket. He looks quite normal.
0:28:14 > 0:28:16You wouldn't be the Hairy Bikers, would you?!
0:28:18 > 0:28:21Thanks for meeting us, Fergus. It's nice to meet you.
0:28:21 > 0:28:26- Have you got anything yet?- I haven't yet, but there's lots to forage, so hopefully we can fill these up.
0:28:26 > 0:28:28Fergus, we're looking for something to go with Dover sole.
0:28:28 > 0:28:30Look at this. This is sea purslane.
0:28:30 > 0:28:33You can fry it, you can poach it, you can eat it raw.
0:28:33 > 0:28:39And because it normally grows in salt marsh habitat, it draws up the natural salt in the water.
0:28:39 > 0:28:43- It reminds me of samphire. - Yeah, a little bit, because it has that salty flavour.- Wow!
0:28:46 > 0:28:48- Ah! - LAUGHTER
0:28:48 > 0:28:51- Here's a nice little patch. - Oh, aye. Look at this.
0:28:51 > 0:28:58The best way to harvest this is to clump them together, just cut away at the top of the stalks.
0:28:58 > 0:29:01Then shake out any bits of debris.
0:29:01 > 0:29:05Fergus, is it OK, basically, to go around and pick wherever you want?
0:29:05 > 0:29:08There's all sorts of things you've got to be aware of.
0:29:08 > 0:29:13Contamination by animals, whether it's rats or dogs, but also pesticides.
0:29:13 > 0:29:18From a legal point of view, if you've got the permission of the land owner, you can pick any plants.
0:29:19 > 0:29:24There's a couple of plants by the coast, which I think it would be a real mistake if I didn't show you.
0:29:24 > 0:29:29- Brilliant.- This is probably one of the best wild foods, particularly if you're new to wild food.
0:29:29 > 0:29:33- It's called sea beet, or some people call it wild spinach.- Right.
0:29:33 > 0:29:36But because it has to withstand the spray of the sea,
0:29:36 > 0:29:40it has that extra thickness and waxiness to withstand the salt spray.
0:29:40 > 0:29:42And you can just eat this now?
0:29:42 > 0:29:45- It's much better cooked.- Brilliant.
0:29:45 > 0:29:47So what about this here?
0:29:47 > 0:29:49- What's this? - This is called Alexander's.
0:29:49 > 0:29:51Just now, it's perfect season.
0:29:51 > 0:29:53Not to everyone's liking because it's very pungent.
0:29:53 > 0:29:58What you'd really want to go for is what's called the blanche part,
0:29:58 > 0:30:02the part that hasn't been exposed to light, so it's sweeter, more tender.
0:30:02 > 0:30:04Perfect vegetable. You could steam that.
0:30:07 > 0:30:10- Oh, it's very pleasant. - Are you sure?!
0:30:10 > 0:30:12Ah, no, there is an aftertaste.
0:30:12 > 0:30:14It's quite acrid.
0:30:14 > 0:30:18There's a little bitterness in there, which mellows on cooking.
0:30:18 > 0:30:21While we're by the coast, we're going to have to get some seaweed.
0:30:21 > 0:30:28- Oh, brilliant!- Because we're an island, but culturally we haven't really taken to seaweed.
0:30:28 > 0:30:30Mind you, we have trouble taking to fish half the time, don't we?!
0:30:30 > 0:30:36Some do have a traditional view, such as laver for laverbread.
0:30:36 > 0:30:38This is one that doesn't get a good look in.
0:30:38 > 0:30:41This is bladder wrack. It's very easy to identify.
0:30:41 > 0:30:44- It's called "toothed" or "serrated". - Yeah.
0:30:44 > 0:30:46How would you eat that, Fergus?
0:30:46 > 0:30:50You can eat this in all sorts of ways. The simplest way is to wash off the sand in the sea,
0:30:50 > 0:30:54dry it in the sun, break it up and have it like healthy crisps.
0:30:54 > 0:30:57But because seaweeds have very different textures they take different times to cook,
0:30:57 > 0:31:00and I find any seaweed is delicious if you deep fry.
0:31:00 > 0:31:04I think a nice nest of deep-fried seaweed would be fab.
0:31:07 > 0:31:10Well, Fergus, it doesn't get any more local and fresher than this.
0:31:10 > 0:31:13I think this has given us the edge.
0:31:14 > 0:31:17- GONG SOUNDS - Where did you get that? - I borrowed it.
0:31:17 > 0:31:20What are we going to cook?
0:31:20 > 0:31:25- We're going to do Dover sole... - with a Kentish-based sabayon... - Kentish coastal veg...
0:31:25 > 0:31:30With potato noisettes, with just a brindling of sea purslane.
0:31:30 > 0:31:36It will be up to local diners to decide whose dish best represents the true flavours of Kent.
0:31:36 > 0:31:38This is a Dover sole.
0:31:38 > 0:31:44- We want the fillets. The fish at this time of year, there's a lot of roe.- It's a lot.
0:31:44 > 0:31:47So I reckon the best fillets are going to be the ones on the top.
0:31:47 > 0:31:50So, while Dave's filleting the fish, I'm going to prep a couple of bats.
0:31:50 > 0:31:53Ones going to be with egg.
0:31:54 > 0:31:56Just trim that off.
0:31:56 > 0:32:01- Look at that. - Going to put that on that tray.
0:32:01 > 0:32:03If that was me doing that, I'd actually whip that skin off.
0:32:03 > 0:32:06Yeah? Yeah, go on.
0:32:06 > 0:32:11A little tip... is to take that, like that,
0:32:11 > 0:32:19and then just loosen the skin just a little bit, and then, with two cloths,
0:32:19 > 0:32:23that's it, and you'll find it's much easier to fillet that.
0:32:23 > 0:32:27- You don't mind me showing you that, do you?- No, I'm very grateful. Can you do that again?!
0:32:27 > 0:32:29That was good, that!
0:32:29 > 0:32:34And then I'm going to prepare a simple savoury flour.
0:32:34 > 0:32:40All that goes into that is white flour, a little bit of seasoning and just a little bit of smoked paprika.
0:32:40 > 0:32:46- I'm going to have a go at skinning...- If you cut that end piece of first with scissors...
0:32:46 > 0:32:49- Now scrape.- That's it.
0:32:49 > 0:32:52That's the idea. Then two clothes.
0:32:52 > 0:32:55- Yeah. Like that.- Yeah.
0:32:55 > 0:32:57- That's it.- Come on, pet!
0:32:57 > 0:33:00You know you want to! Look at that!
0:33:00 > 0:33:03- Look at that.- Have you seen it?!
0:33:03 > 0:33:06- Well done.- And fillet.
0:33:06 > 0:33:08Look at that.
0:33:08 > 0:33:12There we have it, six fillets. The finest Dover sole.
0:33:12 > 0:33:16The next bit, we're trying to reinvent the noisette potato.
0:33:16 > 0:33:19It used to be everywhere, little balls of golden loveliness.
0:33:19 > 0:33:23- We've got a little treat with our noisettes, haven't we?- We so have.
0:33:23 > 0:33:28- Look at this. Sea purslane. - You don't get that down the supermarket.- You don't.
0:33:28 > 0:33:31Have a taste.
0:33:31 > 0:33:33Just eat the lobes, not the stalk.
0:33:33 > 0:33:36- It's not unpleasant. - Actually, it is nice.
0:33:36 > 0:33:41- It's got a lovely flavour.- This is a melon baller, or a Parisienne.
0:33:41 > 0:33:43And that's what you use for your noisette potatoes.
0:33:43 > 0:33:47You get your potato, you sink it in with vengeance,
0:33:47 > 0:33:51turn your ball around, and out pops a ball of potato.
0:33:51 > 0:33:53And that's your noisette.
0:33:53 > 0:33:55BLEEP!
0:33:55 > 0:33:58It's sharp, this. How are you getting on with that?
0:33:58 > 0:34:01We're nearly about halfway with that.
0:34:01 > 0:34:06Shall I give you a hand as well? And then if you beat me, I can say that I helped you win.
0:34:06 > 0:34:10I might try and use this in something because it's not something I've used before.
0:34:10 > 0:34:12Keep your balls under water.
0:34:12 > 0:34:16- So they don't go brown.- And after a while you end up with that.
0:34:16 > 0:34:19What we need to do with these is toss them until golden in butter and olive oil,
0:34:19 > 0:34:22stick them in the oven for 15 minutes.
0:34:24 > 0:34:27They're great!
0:34:27 > 0:34:29This is posh fish and chips, really.
0:34:30 > 0:34:34- Now we're onto two seaside treats, the Alexanders...- And the sea beet.
0:34:34 > 0:34:36That's the sea beet.
0:34:36 > 0:34:39We're going to make a puree out of this, like spinach.
0:34:39 > 0:34:43- Think spinach, but better.- There should be a slight bitterness to it.
0:34:43 > 0:34:45That comes out while we blanche it.
0:34:45 > 0:34:50You want this lovely leaf here, and that's the bit you go...
0:34:50 > 0:34:55if you were in your own kitchen. But we're not, so I better go and pick it up. I won't be a minute!
0:34:55 > 0:34:57These are called sea Alexanders.
0:34:57 > 0:35:04What we're going to do is blanche the shoots, and then toss in lemon and butter, and use it as a garnish.
0:35:04 > 0:35:08- David, have you ever used any of these?- I haven't, no.
0:35:08 > 0:35:11I'd be interested to see how that one cooks up.
0:35:11 > 0:35:13You're not the only one!
0:35:15 > 0:35:17- I'll put this in, Dave.- Right.
0:35:25 > 0:35:28It's a wonderful green colour.
0:35:28 > 0:35:30- Are you there?- We're there.
0:35:30 > 0:35:34It'll need the usual butter and good things to bring it to life properly.
0:35:34 > 0:35:40Right, I'm going to go in and just blanche these Alexanders for about 90 seconds.
0:35:40 > 0:35:42Plop.
0:35:42 > 0:35:47We'll put this in to the liquidiser. A knob of this.
0:35:48 > 0:35:50These are the Alexanders.
0:35:50 > 0:35:52Just a couple of those on each fillet of sole.
0:35:52 > 0:35:55- That is a beautiful colour. - That is lovely, isn't it?
0:35:57 > 0:36:02The next one in the seaweed fest, this is serrated or tooth bladder wrack.
0:36:02 > 0:36:06What we'll do is shred this very fine and deep fry it. I just hope this works.
0:36:06 > 0:36:11If it doesn't, we're going to get egg on our chops.
0:36:11 > 0:36:15- It's not going to go through, is it?- Not a chance.
0:36:15 > 0:36:18To go with this, we're going to crispify some kale.
0:36:18 > 0:36:20How's it going, Si?
0:36:20 > 0:36:22I think I can't get anything more...
0:36:22 > 0:36:25Out of that. I agree.
0:36:25 > 0:36:27Is that it?
0:36:27 > 0:36:29A bit more.
0:36:29 > 0:36:32- Well done, sir. - It's over to the deep fryer.
0:36:32 > 0:36:35- Here we go.- Right. Have faith.
0:36:35 > 0:36:36Ready?
0:36:41 > 0:36:43- Does it crisp up?- Yeah.
0:36:43 > 0:36:45Yeah, crispy.
0:36:45 > 0:36:47That's nice.
0:36:47 > 0:36:49Now, we've got a handful of seaweed. Shall we just put it in?
0:36:49 > 0:36:51Just whack it in, see what happens.
0:36:51 > 0:36:53- It's gonna go mental.- It is. - Don't do this at home.
0:36:53 > 0:36:56No. We're really bad.
0:36:56 > 0:37:01It lulls you into a false sense of security for a minute.
0:37:01 > 0:37:02- It does.- That could go.
0:37:07 > 0:37:09Here we go, boys.
0:37:11 > 0:37:15- No, it's not right. This poor fella's kitchen.- I'm sorry.
0:37:15 > 0:37:17It's got it in for you.
0:37:22 > 0:37:26You couldn't serve that! It's greasy and terrible! Oh, man!
0:37:26 > 0:37:29No, don't! Dry it off. Hang on!
0:37:29 > 0:37:32That's all we've got to serve. What do you reckon, chef?
0:37:32 > 0:37:36I think we should all give up while we're still alive is what I think we ought to do.
0:37:36 > 0:37:42'The seaweed exploded because it wasn't completely dried out, and Fergus warned us of this.
0:37:42 > 0:37:43'Don't make the same mistake as us.'
0:37:43 > 0:37:48- You're doing the sabayon. - We've got some water in a pan, and just let that butter melt gently.
0:37:48 > 0:37:51Look at that, mate.
0:37:51 > 0:37:54- That's beautiful. Woof! - Straight down, lovely.
0:37:54 > 0:37:57So, the egg yolks.
0:38:00 > 0:38:02Little beads of the sea purslane
0:38:04 > 0:38:06Hold on... I'm not there!
0:38:06 > 0:38:08- Nah, I've naffed it up.- What?!
0:38:08 > 0:38:10It's scrambled eggs. That's too hot.
0:38:10 > 0:38:14- So, do that again.- Right.
0:38:14 > 0:38:16- David?- Yeah?- Have you got any tips?
0:38:16 > 0:38:20When I'm making a sabayon, you need a bit of froth. This is some of your beer, yeah?
0:38:20 > 0:38:23- Yes.- I would put some of your beer in there.
0:38:23 > 0:38:25Whisk that until you get a froth.
0:38:28 > 0:38:30A little bit more beer.
0:38:32 > 0:38:36Now this is what you want. Once you've got your froth, you can put that on the heat now.
0:38:36 > 0:38:43If you're adding the lemon juice, do it right at the end so as you can stop it cooking.
0:38:43 > 0:38:45Fish.
0:38:45 > 0:38:48- It's hard work, this. - Yeah, good though.
0:38:48 > 0:38:52What I'd do now, if you're water's boiling, I'd take it off that water.
0:38:52 > 0:38:56Just continue a little bit. Put it back bit by bit,
0:38:56 > 0:39:00- but every now and then take it off, otherwise you're going to get scrambled egg in ten seconds.- Right.
0:39:00 > 0:39:04- Right, shall I put the fish on? - Yes, please, Dave.
0:39:06 > 0:39:08Little bit of lemon juice.
0:39:08 > 0:39:11Some chives to it.
0:39:12 > 0:39:15- Those fillets of Dover sole are lovely.- Yeah.
0:39:15 > 0:39:18- I think that's perfect. - Thanks for that, David.
0:39:18 > 0:39:21- A masterclass in sabayon.- Fabulous.
0:39:24 > 0:39:26I think that's ready, mate. Great.
0:39:26 > 0:39:28Seaweed.
0:39:31 > 0:39:35Pomme noisettes. Sea purslane. Alexanders.
0:39:37 > 0:39:39Now, I'm no good at this. Are you?
0:39:39 > 0:39:42Go on, give it a go.
0:39:42 > 0:39:45Just bold, bold.
0:39:47 > 0:39:48The sabayon.
0:39:51 > 0:39:54Just, you know...
0:39:54 > 0:39:57- I'm not sure.- Neither am I.
0:39:57 > 0:39:59Is that how you pictured it?
0:39:59 > 0:40:01- No.- No?!
0:40:02 > 0:40:06- There we have it!- Dover sole... - With a beer sabayon.
0:40:06 > 0:40:09And Kentish coastal veg...
0:40:09 > 0:40:12- And noisette potatoes, with sea purslane.- Yes.
0:40:12 > 0:40:14That's Kent on a plate.
0:40:14 > 0:40:16Righto, chief, have a go.
0:40:19 > 0:40:23Actually, that is good fish, I have to say.
0:40:23 > 0:40:25That's ten out of ten stuff, that is.
0:40:27 > 0:40:29What's your sabayon like?!
0:40:32 > 0:40:36It could have done just with a bit more of the beer because it was a very hoppy smell.
0:40:36 > 0:40:39But it didn't really come through in the flavour.
0:40:39 > 0:40:43We use the curly kale, but we don't fry it. So...
0:40:43 > 0:40:46- Oh, it's nice fried. - I think that really works as well.
0:40:46 > 0:40:49Try the Alexanders.
0:40:49 > 0:40:51I would actually use those.
0:40:51 > 0:40:54How about the green monster hiding at the far side?
0:40:54 > 0:40:55Let's go for the sea beet!
0:40:55 > 0:40:59All that work. Actually, it's a good flavour, isn't it?
0:40:59 > 0:41:03- In fact, the seasoning has really brought that out.- Yeah.
0:41:03 > 0:41:08Let's try a nuclear explosion of seaweed there.
0:41:08 > 0:41:10And that's crisped up.
0:41:10 > 0:41:11It is good though!
0:41:11 > 0:41:16Listen, I think I'll be struggling, because I think that's a good dish.
0:41:16 > 0:41:22It's crunch time. The diners here will taste both dishes, but without any idea who cooked which.
0:41:22 > 0:41:25First up is David's celebration of Kentish lamb.
0:41:25 > 0:41:27CHATTERING
0:41:29 > 0:41:31Mmm.
0:41:31 > 0:41:33That's so soft.
0:41:34 > 0:41:36The dish was absolutely delicious.
0:41:36 > 0:41:40I liked the fillet, the flageolet beans, a lovely creamy texture.
0:41:40 > 0:41:45The moistness of the kidney was a revelation, that was something new, I'd never tasted kidney like that.
0:41:45 > 0:41:48A real pity there was gravy across the whole dish,
0:41:48 > 0:41:51which ended up blending all the different sections for me.
0:41:51 > 0:41:55It had component parts, but whether it actually hung together as a single dish I was unconvinced about.
0:41:55 > 0:41:59I love shepherd's pie, but I prefer it a little chunkier.
0:41:59 > 0:42:03Hmm. Mixed reviews there. Now it's out turn. Fingers crossed.
0:42:03 > 0:42:07So many different textures on that plate.
0:42:07 > 0:42:11- So many good flavours on there. - That's really nice.
0:42:11 > 0:42:16The first thing I noticed as it was brought to the table was the aroma, which just blew you away.
0:42:16 > 0:42:18The fish was delicate.
0:42:18 > 0:42:21I couldn't have told you it was beer sauce, but it was lovely sauce.
0:42:21 > 0:42:25The beet, which initially I thought was spinach, was absolutely fab.
0:42:25 > 0:42:29The really amazing thing is, the Alexander, it's a tiny thing,
0:42:29 > 0:42:33but it has such a lot of flavour all encapsulated in that little slither.
0:42:33 > 0:42:37Using all the seaside vegetables, it's Kent.
0:42:37 > 0:42:39Dover sole. Kent on a plate.
0:42:39 > 0:42:43- Hello! How are you?!- Hiya!
0:42:46 > 0:42:51Firstly, I'd like to thank you all for letting us be in your lovely county. We've had a ball.
0:42:51 > 0:42:53- We have.- Great beer, great food.
0:42:53 > 0:42:57And we'd also like to say a very big thank you to David.
0:42:57 > 0:43:04It now falls to you guys to decide what best represents Kent on a plate.
0:43:04 > 0:43:08For the lamb dish, please.
0:43:09 > 0:43:12For the fish dish, please.
0:43:12 > 0:43:17I think that's pretty conclusive. Even I can't argue with that.
0:43:17 > 0:43:21- No.- Congratulations, guys.- Thanks, David.- 'That was unbelievable!
0:43:21 > 0:43:24'Well, considering the scrapes we got ourselves into,
0:43:24 > 0:43:26'I'd say we were very lucky.
0:43:26 > 0:43:29'David gave us more than a bit of help though.
0:43:29 > 0:43:32'We can see why Kent's called the garden of England -
0:43:32 > 0:43:35'we were spoilt for choice.'
0:43:53 > 0:43:57Subtitles by Red Bee Media Ltd