0:00:02 > 0:00:05We're the Hairy Bikers! We're on the road 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!- Wa-hey!
0:00:25 > 0:00:28We're here to define the true taste of Dumfries and Galloway.
0:00:42 > 0:00:45Wow, look at that.
0:00:45 > 0:00:49- Massive, isn't it? - Yes. It's Dumfries and Galloway.
0:00:49 > 0:00:51To the locals, this county's a gem.
0:00:51 > 0:00:55We feel it's often an overlooked corner of Britain.
0:00:55 > 0:00:59On the map, this county is as big as Cornwall or as big as Snowdonia.
0:00:59 > 0:01:04Its main county towns are Wigton, Castle Douglas and Kirkcudbright.
0:01:04 > 0:01:08It takes up a massive part of Scotland and, you know, most of us,
0:01:08 > 0:01:11we just zoom past it on the M74, on the way to Glasgow.
0:01:11 > 0:01:15- However, we're not.- Oh, No.- Oh, no!
0:01:15 > 0:01:18- We're going for a roamin' in the gloamin'.- Och aye the noo.
0:01:21 > 0:01:25OK. On our quest to define the true flavours of Dumfries and Galloway,
0:01:25 > 0:01:28we cook up haggis with the traditional neeps and tatties.
0:01:28 > 0:01:33Dave tries his hand at shepherding when we truck down some award-winning Scottish mutton.
0:01:33 > 0:01:34Away to me!
0:01:34 > 0:01:39We get togged up to go beekeeping, uncovering some of the best honey we've ever tasted.
0:01:39 > 0:01:43And representing Dumfries and Galloway in the cook-off is Will Furlong.
0:01:43 > 0:01:46Will we be able to beat him using the county's best ingredients?
0:01:51 > 0:01:55Castle Douglas is one of those towns that's got a really good foodie reputation.
0:01:55 > 0:01:58- Well, I'm looking forward to finding out. Are you?- I am, too.
0:01:58 > 0:02:01Castle Douglas is famed for its produce.
0:02:01 > 0:02:04There are loads of smokehouses, bakers and organic farms.
0:02:04 > 0:02:08It looks like this is the best place to uncover the traditional county dish.
0:02:08 > 0:02:12The thing is with South West Scotland, it's the biggest secret in the UK.
0:02:12 > 0:02:18If you go down there, you get the best sausages in the area, you've the best butchers, the best produce.
0:02:18 > 0:02:21If you want it, tell me what you want and I'll tell you where to go.
0:02:21 > 0:02:24There's everything here, your absolute gold mine here.
0:02:24 > 0:02:28Cor. This is a treasure trove. You have some wonderful things here.
0:02:28 > 0:02:33- I understand you've got a few things that are unique to this county. - Well, we make a treacle scone
0:02:33 > 0:02:39and we're one of the few bakers left, to understand, who still makes the traditional treacle scone.
0:02:39 > 0:02:42- You know, somehow, I expected them to be sweet and they're not.- No.
0:02:42 > 0:02:46They've got a slight sweetness to them...but they're savoury.
0:02:46 > 0:02:49- Yeah. I could fancy this with a piece of cheese.- Yeah. Lovely.
0:02:49 > 0:02:54These are one of my favourites. I lived in Scotland for 15 years. I love my Scotch pies.
0:02:54 > 0:02:58Now, they're down to basics, just meat, a little rusk and seasoning.
0:02:58 > 0:03:01- Nothing else.- You know, there's a fan club for Scotch pies.
0:03:01 > 0:03:03- Sign me up, now. - I think we have, dude.
0:03:03 > 0:03:08Is there any dishes, or recipes, that you've carried on that your family used to use?
0:03:08 > 0:03:11Tatties and mince cos beef is so good, here.
0:03:11 > 0:03:14Finest beef and lamb in the country.
0:03:14 > 0:03:16What's your favourite thing to eat?
0:03:16 > 0:03:19- Mince and tatties.- Mince and tatties. I'm with you.
0:03:19 > 0:03:21They're lovely, aren't they?
0:03:21 > 0:03:24If you're in Scotland, you have to have haggis. Nothing better.
0:03:24 > 0:03:27The local haggis, a Scottish traditional meal.
0:03:27 > 0:03:29Haggis is world famous and enjoyed all over Scotland
0:03:29 > 0:03:33but it's particularly popular here because it's Robbie Burns' county.
0:03:33 > 0:03:36It's very interesting cos, here, in Dumfries and Galloway,
0:03:36 > 0:03:39you've got your own Galloway cattle, haven't you?
0:03:39 > 0:03:43Yeah. We have. There's some of the top breeders in the country
0:03:43 > 0:03:46round this area and it gives us a really good product.
0:03:46 > 0:03:48Here, we've got the Galloway beef, here.
0:03:48 > 0:03:50- Right.- And this one, here.
0:03:52 > 0:03:56- It's so tender. - That was wonderful beef.
0:03:56 > 0:03:59Haggis!
0:03:59 > 0:04:05The haggis, we make it ourselves and it's our own recipe to this shop and you can't get it anywhere else.
0:04:05 > 0:04:10This is just plain. This is it plain and this here's a wee starter thing that I think's very good.
0:04:10 > 0:04:16I thought I'd let you try. It's haggis with mature cheese melted on the top with Drambuie sauce.
0:04:16 > 0:04:18Dig into that. It'll heat you up on a cold day.
0:04:18 > 0:04:20- I think they go well, together. - Oh, yeah.
0:04:20 > 0:04:23- That's a winner.- Yeah.
0:04:23 > 0:04:25Here, Jimmy, I like you!
0:04:25 > 0:04:27Just a bit of haggis on its own.
0:04:27 > 0:04:30Yeah.
0:04:30 > 0:04:33It's lovely and oaty and spicy.
0:04:33 > 0:04:34Good, wholesome food.
0:04:34 > 0:04:37Haggis is what we wanna cook, but what's the best way?
0:04:37 > 0:04:38How do you cook your haggis?
0:04:38 > 0:04:40I cook it in the oven. I roast it.
0:04:40 > 0:04:42- Right.- But over a tray of water.
0:04:42 > 0:04:43My wife boils it.
0:04:43 > 0:04:46Boil it. There's boilers and there's roasters, isn't there?
0:04:46 > 0:04:48- You can fry it, as well.- Yeah.
0:04:48 > 0:04:52I think, in this day and age, when you're trying to look after your cholesterol levels
0:04:52 > 0:04:56and things like that, you've got to go for the healthy option.
0:04:56 > 0:04:58- Aye?- Never mind that!
0:04:58 > 0:05:00To do haggis justice, we've got to find the best,
0:05:00 > 0:05:04so we need to go and see how it's made and we need to learn from a master.
0:05:04 > 0:05:08Stuart Houston and his family have been making this dish for three generations
0:05:08 > 0:05:13and have got pretty good at it. Everyone from Mark Hicks to Hugh Fearnley-Whittingstall are fans.
0:05:13 > 0:05:16This is some of the finest haggis you'll get in the country.
0:05:16 > 0:05:21- Is that a proper sheep's stomach? - This is a proper sheep's stomach. This is a natural casing haggis.
0:05:21 > 0:05:25- Would you like to have a wee go at making some?- Absolutely. Yes.
0:05:25 > 0:05:29This is the seasoning. The pinhead oatmeal, mixed in with our own seasoning.
0:05:29 > 0:05:33Ooh! Bit of cloves. Nutmegy.
0:05:33 > 0:05:36Yeah.
0:05:36 > 0:05:38- Massive amount of black pepper. - Yeah.
0:05:38 > 0:05:42What we'll do then is bind the medium oatmeal to the haggis itself.
0:05:42 > 0:05:46This here's the offal that we boil for two and a half to three hours
0:05:46 > 0:05:48and let it go to a nice rubbery consistency.
0:05:48 > 0:05:50We don't like to overcook it.
0:05:50 > 0:05:52We still like to be able to break it up.
0:05:52 > 0:05:55Then we move on to the suet.
0:05:55 > 0:05:57The suet is a beef suet, predominantly, or a lamb suet.
0:05:57 > 0:06:00- Suet is just fat. - Yeah.- Shall we crack on?
0:06:00 > 0:06:04First in to the mixer is the offal, which is ground up and minced.
0:06:04 > 0:06:09Then Stuart adds the suet, along with the onions and they too are minced together.
0:06:09 > 0:06:15Next, the secret seasoning and the pinhead oatmeal is added.
0:06:15 > 0:06:17Then in goes some beef stock and some medium oatmeal.
0:06:17 > 0:06:24All of this is finely ground up together and out pops some mixture that looks a lot like...haggis?
0:06:24 > 0:06:27This is when you get to the exciting part of it all.
0:06:29 > 0:06:32This is an actual casing for the haggis itself.
0:06:32 > 0:06:34- It's a big stomach, isn't it? - It is. Yeah.
0:06:34 > 0:06:35Press the lever once.
0:06:35 > 0:06:37And out comes the haggis.
0:06:37 > 0:06:41Now, you need a three-finger space...in between it,
0:06:41 > 0:06:44because you've got to tie in between the two haggis.
0:06:44 > 0:06:46Press again.
0:06:46 > 0:06:50And again. Three-finger space in between the haggis. And again.
0:06:52 > 0:06:54Three-finger space in between the haggis.
0:06:56 > 0:06:59And that should get four haggis out of that one length.
0:06:59 > 0:07:03- We triple-knot it.- Cor. Sheep's stomachs are huge, aren't they?
0:07:03 > 0:07:05I love learning new skills.
0:07:07 > 0:07:08Look. A double.
0:07:08 > 0:07:11That's a double one so that's like a one kilo haggis.
0:07:11 > 0:07:15Kingy! It's my first haggis. Right, I'm only going one, now.
0:07:15 > 0:07:19It's very attractive. We have the birth of a new hairy haggis.
0:07:22 > 0:07:24I'm joking!
0:07:24 > 0:07:26Can we buy some of your haggis and take 'em away?
0:07:26 > 0:07:30- Cos that truly is a taste of Dumfries and Galloway. - No problem at all.
0:07:30 > 0:07:33Look at that. Little parcel of loveliness.
0:07:33 > 0:07:35It's very, very hot.
0:07:35 > 0:07:40- It's got the moistness.- Yeah.- Not being too dry. Still crumbly.
0:07:40 > 0:07:42I can't wait to cook with this, Dave.
0:07:42 > 0:07:44- No, man, no.- Neeps and tatties.
0:07:44 > 0:07:47Keep it traditional. Everybody fed. Brilliant.
0:07:47 > 0:07:51Getting everybody fed is the order of the day and there's no time to lose.
0:07:51 > 0:07:53Let's get to the kitchen and get cooking.
0:07:53 > 0:07:57Dumfries! Crossing the noble River Nith.
0:07:57 > 0:08:02You know, Dumfries is the largest town in these parts and it was once described as the Queen of the South.
0:08:02 > 0:08:06Robbie Burns died here in 1796.
0:08:06 > 0:08:09Yeah. He lived here in his latter years.
0:08:09 > 0:08:11There can't be a more noble place to cook haggis,
0:08:11 > 0:08:15the chieftain o' the puddin' race, than here in Dumfries.
0:08:15 > 0:08:20We're cooking haggis served with a traditional clapshot and a beautiful whisky sauce to finish.
0:08:20 > 0:08:24Truly, a taste of Dumfries and Galloway.
0:08:24 > 0:08:26Well, we're going to a homage to Robbie Burns.
0:08:26 > 0:08:28- Are we?- Robert Burns. Yes.
0:08:28 > 0:08:32We have three of Stuart Houston's finest haggis.
0:08:32 > 0:08:35It really is a sheep's stomach, stuffed with offal and oats and spices.
0:08:35 > 0:08:38And with the haggis, we're serving clapshot.
0:08:38 > 0:08:40Now, what's clapshot, Dave?
0:08:40 > 0:08:45Clapshot is a mixture of mashed potatoes, mashed turnips, with some cream, some butter,
0:08:45 > 0:08:48some white pepper and lovely chopped chives.
0:08:48 > 0:08:51We're making a whisky and mustard sauce, in case it's a bit dry.
0:08:51 > 0:08:55We're going to roast the haggis in an oven, wrapped in foil and roasted,
0:08:55 > 0:08:58Cos it kind of roasts in all the fat and juices.
0:08:58 > 0:09:01You take the haggis, like so.
0:09:01 > 0:09:06And you fold it up in a little blankie and just roll it like that, look.
0:09:06 > 0:09:09Sometimes I find - maybe it's because I'm rubbish -
0:09:09 > 0:09:13I find that when I'm simmering the haggis it can kind of explode and split
0:09:13 > 0:09:15and I end up with haggis soup, but this way,
0:09:15 > 0:09:19it roasts in all the goodness, the fat keeps all the flavour in, and it's fab.
0:09:19 > 0:09:24One of my favourites is, I love shepherds pie, made with half haggis and half lamb mince.
0:09:24 > 0:09:26These go in the oven.
0:09:26 > 0:09:29About 160 degrees, 170, for about an hour.
0:09:29 > 0:09:34And all those flavours will cook together. All the fat, the spices and they are spicy.
0:09:34 > 0:09:36A taste of paradise.
0:09:36 > 0:09:39- What's this?- A tumshie!
0:09:39 > 0:09:42It's a smiling tumshie, isn't it? Look.
0:09:42 > 0:09:46It's a tumshie with a bit of a giggle.
0:09:46 > 0:09:50I've cut my tumshie, my turnip, my neep or my swede, into big chunks.
0:09:50 > 0:09:54I'm going to boil it now for about 15, 20 minutes.
0:09:54 > 0:09:59We're going to take these potatoes, more commonly known as tatties, and we're going to peel them.
0:09:59 > 0:10:02Tumshie, tatties, haggis is on.
0:10:02 > 0:10:04Now then, a simple whisky sauce.
0:10:04 > 0:10:09Ingredient number one, a litre of fine Galloway cream.
0:10:09 > 0:10:13Oh, look at that. Look at that seamless run of loveliness.
0:10:13 > 0:10:19To this, and stirring all the time, about two tablespoons of wholegrain mustard.
0:10:19 > 0:10:23Now, about the same of smooth, Dijon-type mustard.
0:10:23 > 0:10:25In celebration of the Auld Alliance.
0:10:25 > 0:10:28Scotland's famous for its whisky.
0:10:28 > 0:10:32So put in about four teaspoons of a good single-malt whisky.
0:10:32 > 0:10:34It's a nice peaty one, this. Oh, it's good.
0:10:34 > 0:10:37And we need to burn the alcohol off. What's interesting,
0:10:37 > 0:10:41cos it's a peaty whisky, is it gives it a kind of barbecued flavour.
0:10:41 > 0:10:46The juice of a lemon. At this point, one would worry that the sauce might split.
0:10:46 > 0:10:48And then we'd have made a big pan of whisky flavoured yoghurt.
0:10:48 > 0:10:51Right. Go. Gently. Gently.
0:10:51 > 0:10:53Taste.
0:10:53 > 0:10:55More lemon juice.
0:10:55 > 0:11:01The thing is, if you put everything in at once, what happens is you can't take it out, can you?
0:11:01 > 0:11:05- Yeah.- So you just keep adjusting it as you go.- That to season it.
0:11:05 > 0:11:07To the whisky sauce.
0:11:07 > 0:11:11Chives. Quite a lot of chives. Take a big bunch.
0:11:11 > 0:11:17Cos haggis is a powerful critter. So the sauce needs a bit of legs, doesn't it?
0:11:17 > 0:11:22Now also, what I'm doing is I'm just heating it through, really, really slowly
0:11:22 > 0:11:27because you don't want it to come to the boil cos otherwise it has more propensity to split, then.
0:11:29 > 0:11:31Oh, it's lovely. I'll just drain the potatoes.
0:11:34 > 0:11:35The turnip's cooked.
0:11:37 > 0:11:38And I'm still whisking.
0:11:40 > 0:11:45So put your boiled potatoes in with your boiled turnip.
0:11:45 > 0:11:47Where's my masher gone? This is a posh one, isn't it?
0:11:47 > 0:11:51Could use a ricer for this cos it'd make it super, super creamy,
0:11:51 > 0:11:54but it doesn't matter, this should be a bit rustic.
0:11:54 > 0:11:57I never thought I'd hear him say the words.
0:11:57 > 0:12:00I'm normally criticised about my rustic approach to cuisine.
0:12:00 > 0:12:03All right. I'll pass it through a ricer.
0:12:03 > 0:12:05No. Don't. Don't. We'll be here all night!
0:12:05 > 0:12:08- I want to rice it! - No. Don't rice it!
0:12:08 > 0:12:10- I want to put it in my ricer! - No! Don't rice it!
0:12:10 > 0:12:13The people want to see how the ricer works.
0:12:13 > 0:12:15- No, they don't, do you? - I've done it, now.
0:12:15 > 0:12:18Oh! You don't want to see how the ricer...? No!
0:12:18 > 0:12:21You do! Come on. You take your ricer...
0:12:21 > 0:12:23Oh, he's going to rice it!
0:12:23 > 0:12:27You put it spoonful by spoonful into there.
0:12:27 > 0:12:29You put like that.
0:12:29 > 0:12:31You squidge it all out, like that.
0:12:31 > 0:12:34And it comes out and you'll never have tasted finer mash.
0:12:34 > 0:12:36And what am I doing, still?
0:12:36 > 0:12:37ALL: Whisking!
0:12:37 > 0:12:38You're a good lot, you.
0:12:38 > 0:12:42Clapshot isn't clapshot without chives.
0:12:42 > 0:12:45- Splash of cream.- Help.
0:12:45 > 0:12:47Knobs of butter.
0:12:47 > 0:12:50Oh, now there, you see!
0:12:50 > 0:12:56Our top tip, whether it's clapshot or mashed potato, white pepper is brilliant with mash.
0:12:56 > 0:12:58- Yeah.- It's great.
0:12:58 > 0:13:04So that's the clapshot done... which is beautiful. Smooth.
0:13:06 > 0:13:11- The haggis, by now, will be done to perfection.- Perfection. - Shall we get one out of the oven?
0:13:11 > 0:13:13We might as well seeing as we're here. Go on.
0:13:17 > 0:13:19Look at the colour of that!
0:13:19 > 0:13:24Let's take this plate because you can't just cut it on the foil.
0:13:24 > 0:13:27It deserves a bit of status.
0:13:27 > 0:13:30They do this, don't they, on Burns' night? It's all this...
0:13:30 > 0:13:31Steady, dude, I'm behind you.
0:13:37 > 0:13:39Oh, look at that.
0:13:39 > 0:13:41And the steam gush.
0:13:41 > 0:13:43- Ah.- Oh, yes.
0:13:43 > 0:13:45As much as you'd like.
0:13:45 > 0:13:48Ah, look at that.
0:13:48 > 0:13:51Now, the clapshot. It's a great colour...
0:13:51 > 0:13:54..cos the turnip's made it go nice and orange.
0:13:55 > 0:13:57Lovely, lovely chives.
0:14:00 > 0:14:02Look at that. There we are.
0:14:02 > 0:14:07- Haggis, neeps and tatties...- With a little chive cross of St Andrew.
0:14:07 > 0:14:10- Make an effort, love.- There you go.
0:14:14 > 0:14:16Traditional haggis with clapshot and a whisky sauce
0:14:16 > 0:14:20is the ultimate local dish, but what will the local people think of it?
0:14:20 > 0:14:24The last time I had haggis it wasn't as nice as that cos the sauce helped
0:14:24 > 0:14:28bring through the peppery taste of the haggis. Will we have that at home, will we? Yeah?
0:14:28 > 0:14:32When I hear what it is I don't want to taste it but it's really nice.
0:14:32 > 0:14:35You've just discovered haggis, dude, haven't you? Good lad.
0:14:35 > 0:14:39- I don't like whisky but that's really nice.- It's really lovely.
0:14:39 > 0:14:41Just dig in.
0:14:41 > 0:14:44Mm. Aye, it's braw!
0:14:44 > 0:14:46- It's braw.- It's braw.
0:14:46 > 0:14:49- Fair taste the mustard in it. - I told her to say that.
0:14:49 > 0:14:52The sauce just makes it. Yeah.
0:14:52 > 0:14:54We'll invite you to our Burns supper next year.
0:14:54 > 0:15:00- Hold on. Hold on. Before we take her up on it, who's cooking?- We do.
0:15:00 > 0:15:03That's just slightly better than theirs.
0:15:03 > 0:15:06- Plenty of sauce.- Mm.
0:15:06 > 0:15:10It's really good. It's amazing, cos we normally just microwave it.
0:15:10 > 0:15:12So... It makes so much difference.
0:15:12 > 0:15:15Plus the big strong guys to make the mashed tattie right.
0:15:15 > 0:15:17They certainly seemed to enjoy that.
0:15:17 > 0:15:20Haggis, neeps and tatties in the home of Robbie Burns.
0:15:20 > 0:15:22You just can't go wrong.
0:15:22 > 0:15:27As always, we're taking on one of the county's top chefs in their restaurant,
0:15:27 > 0:15:31using local ingredients to see who can best define the taste of the region.
0:15:31 > 0:15:34It will be up to local diners to decide whose dish best represents
0:15:34 > 0:15:37the true flavours of Dumfries and Galloway.
0:15:37 > 0:15:40Our opponent today is Will Furlong, chef at Auchen Castle in Moffat.
0:15:40 > 0:15:43Will has been cooking in Scotland for over three decades.
0:15:43 > 0:15:46He feels no need to look elsewhere for produce
0:15:46 > 0:15:49when there is such an abundance of great food on his doorstep.
0:15:49 > 0:15:53Dumfries and Galloway's one of the most stunning parts of Scotland.
0:15:53 > 0:15:58You know the food you're getting is going to be really fresh and it's the best Dumfries and Galloway can offer.
0:15:58 > 0:16:03The most exciting thing about the food in Dumfries and Galloway is it's all local, it's on your doorstep.
0:16:03 > 0:16:06We've got plenty of fresh salmon, pheasant, partridge
0:16:06 > 0:16:09and all the game that's available, which you won't get in the Central Belt.
0:16:09 > 0:16:13We change our menus every three months to go with the seasons.
0:16:13 > 0:16:17We try not to use anything that's not available in Scotland.
0:16:17 > 0:16:21I've been cooking for 32 years. I've got a good knowledge of what I can make in Scotland
0:16:21 > 0:16:23and a knowledge of traditional Scottish foods
0:16:23 > 0:16:27and what we are now calling the Scottish food with a twist.
0:16:27 > 0:16:31To take on the bikers, my taste of Dumfries and Galloway is...
0:16:31 > 0:16:36fillet of Buccleuch beef with a haggis-stuffed tomato, savoy cabbage,
0:16:36 > 0:16:40red onion potato rosti and Auchen Castle's whisky jus.
0:16:47 > 0:16:49- You all right, Will?- How are you?
0:16:49 > 0:16:53- Are you ready to get battle commenced?- Yeah. Welcome to Auchen. - Fantastic place.
0:16:53 > 0:16:55- Are youse feeling fit?- Oh, aye.
0:16:55 > 0:17:00- Have you got the kettle on? - Too late, mate. I made the coffees earlier.- Get in here!
0:17:02 > 0:17:07- What you going to cook, Will? - Well, today, I'm cooking fillet of Bucchleuch beef,
0:17:07 > 0:17:09with stuffed tomato, which has haggis in it.
0:17:09 > 0:17:11My cabbage is going to be buttered.
0:17:11 > 0:17:13Red onion potato rosti.
0:17:13 > 0:17:17And I'm going to be using Auchen Castle's whisky to make a lovely sauce for you.
0:17:17 > 0:17:20- Oh, smashing. Crack on, Will.- Right.
0:17:20 > 0:17:23- There you are, sir.- Here we go.
0:17:23 > 0:17:27So, basically, what we're going to do is we're going to take the chain off.
0:17:27 > 0:17:31- Yeah.- OK. We're going to prep it up. - Pocket.- Put in your pocket.- Yeah.
0:17:31 > 0:17:34This is probably about 15 quid's worth.
0:17:34 > 0:17:38- Take off all the sinew. - This is from the Buccleuch estate, is that right?
0:17:38 > 0:17:42This is from the Buccleuch estate. Yeah. It's the best beef you can buy in this area.
0:17:42 > 0:17:46So everything now is more or less edible. There's not a lot of waste.
0:17:46 > 0:17:49Lovely fillet. See that? That's absolutely gorgeous.
0:17:49 > 0:17:52- Straight through, isn't it? - Come and have a look at that.
0:17:52 > 0:17:57- That's nice, isn't it?- Aye, it is.- So I'm going to cut about eight ounce steaks, here.
0:17:57 > 0:17:59Oh, look at that.
0:17:59 > 0:18:01That's lovely, that.
0:18:01 > 0:18:04So that's my beef. So I'm going to prep this up.
0:18:04 > 0:18:07- Most housewives boil their cabbage.- Yes.
0:18:07 > 0:18:10And then what they do is once the cabbage is cooked,
0:18:10 > 0:18:14all the water from the cabbage goes down the sink... which is all the flavour.
0:18:14 > 0:18:15I cook mine in butter.
0:18:15 > 0:18:20Sautee it in butter, so all the flavours actually stay in the actual pan.
0:18:20 > 0:18:24What I'm going to do now is I'm going to do the potato rostis.
0:18:24 > 0:18:26- Yeah.- Get them made up.
0:18:26 > 0:18:29And then we'll go back to the cabbage.
0:18:29 > 0:18:31- You've seen a mandolin?- Yes.
0:18:31 > 0:18:34I can't look. Where did you train, Will?
0:18:34 > 0:18:37- I trained in Glasgow. At the RAC Club.- Oh, right.
0:18:37 > 0:18:39I bet that was good old-fashioned cooking, wasn't it?
0:18:39 > 0:18:43They sent you round in sections, so when it came to my butchery,
0:18:43 > 0:18:46they sent me off to a butcher's shop for six months.
0:18:46 > 0:18:48- That's brilliant. - You don't get that training now.
0:18:48 > 0:18:52What I'm trying to do here is put the onion through the mandolin
0:18:52 > 0:18:55so that the onion and the potato's the exact same thickness.
0:18:57 > 0:19:01OK. I'm going to crack in...just the yolks.
0:19:01 > 0:19:05- Right.- I don't use the whole egg... - OK.- ..for the simple reason,
0:19:05 > 0:19:09if you put the whole egg in, it makes it too runny and they don't bind together.
0:19:09 > 0:19:13- Right. OK.- So if I just put in the yolks, it'll actually bind it.
0:19:13 > 0:19:15It goes yellow, you know.
0:19:15 > 0:19:18- It's chicken glue, isn't it?- Yeah.
0:19:18 > 0:19:21That's a marriage made in heaven. Pepper and steak.
0:19:21 > 0:19:25Just going to put them in. I don't just seal the top and the bottom, I seal the sides, as well.
0:19:25 > 0:19:28Make sure the whole thing's completely sealed.
0:19:28 > 0:19:33Keeps all the juice in. And then...into the oven. Yeah.
0:19:33 > 0:19:37- Lovely. Lovely. Really nice.- So...
0:19:37 > 0:19:41Now, where did you get that from? Ah, that's a little trick of yours.
0:19:41 > 0:19:44Ah, you see. You had it stashed down your back, didn't you?
0:19:44 > 0:19:46Give it a wipe. Throw it down the back.
0:19:46 > 0:19:50- Can you see it, guys? There you are.- Yeah.
0:19:53 > 0:19:56- Lovely. Ooh, yes.- Cook that for 20 minutes.
0:19:56 > 0:19:59- On what temperature?- Gas number three.- Gas number three.
0:19:59 > 0:20:01- It's no' too firey.- 150, 160.
0:20:01 > 0:20:04- Yeah.- I'm gonna stuff...
0:20:04 > 0:20:05my rings with potato to make up my...
0:20:05 > 0:20:08Are you going to bake these, Will, or fry them?
0:20:08 > 0:20:13What I'm going to do is seal them either side in the same pan I did the beef in.
0:20:14 > 0:20:16Now, we're doing the tomatoes.
0:20:16 > 0:20:19Which, basically, are stuffed with haggis.
0:20:19 > 0:20:23Leave enough haggis coming out the top to leave it off like an open door.
0:20:23 > 0:20:25It's like a little trap door so they can see it.
0:20:25 > 0:20:29Time to take out the rostis... now that they're sealed.
0:20:29 > 0:20:31- Nice.- Yeah.
0:20:31 > 0:20:33- That's a lovely golden brown.- Yeah.
0:20:33 > 0:20:38- Perfect.- Pop these into the oven. - It's all coming together nicely, isn't it?- It is, isn't it?
0:20:39 > 0:20:44I put a whole block of butter for one whole cabbage.
0:20:44 > 0:20:48Will, I think you've just won on the big knob of butter stakes.
0:20:48 > 0:20:51- So it's one pack of butter per head of cabbage.- And no water.
0:20:51 > 0:20:56OK. So I'm going to put a wee bit of salt and pepper in and, basically, the cabbage is nearly there.
0:20:56 > 0:20:58Yeah.
0:20:58 > 0:21:01Salted. I like it crispy.
0:21:01 > 0:21:03Don't like it soft.
0:21:03 > 0:21:05Has to be al dente. Nice and crisp.
0:21:06 > 0:21:08That cabbage is now ready.
0:21:08 > 0:21:09So I can take that right off.
0:21:09 > 0:21:17I'm going to take my jus, which is oxtail and bones, which has been boiling since last night.
0:21:17 > 0:21:19Tomato puree through it.
0:21:19 > 0:21:20- Some red wine.- Yeah.
0:21:20 > 0:21:23OK. So I'm adding my cream.
0:21:23 > 0:21:26Basically, the cream, I'm probably putting about half a jug in.
0:21:26 > 0:21:29I don't need to put a lot in. Mix it round.
0:21:29 > 0:21:35Going to get my tomatoes and my plate sitting ready for service...
0:21:35 > 0:21:37cos we're not far away.
0:21:37 > 0:21:40How long do you reckon the tomatoes will need to cook through?
0:21:40 > 0:21:42- About five minutes.- Right.
0:21:42 > 0:21:44So this is the secret weapon.
0:21:44 > 0:21:48This is the secret. I serve all my sauces in jars.
0:21:48 > 0:21:51Because sauces last up to four hours, in a jar,
0:21:51 > 0:21:55without putting a skin on them, losing flavour...
0:21:55 > 0:21:56Yeah.
0:21:56 > 0:22:00- We're going to pour this in.- The sound of that is just gloopy and...
0:22:00 > 0:22:02I'm going to take my whisky.
0:22:05 > 0:22:09That's all you need, just a wee tiny bit.
0:22:10 > 0:22:12Just a wee dram.
0:22:12 > 0:22:16- I like making my mayonnaise in a jam jar.- Give it a shake. That's it.
0:22:16 > 0:22:18OK. Sits in the water.
0:22:18 > 0:22:21And that'll cook. That just keeps cooking and cooking and cooking.
0:22:21 > 0:22:24- Yeah. And I cut my beef. - Oh, that's perfect.- Oh, wow.
0:22:24 > 0:22:29It's nearly ready. Putting it back into the oven. It's not going to take away too much of the juice.
0:22:29 > 0:22:34- That heat's not going to draw the moisture out?- No.- Right. Are you going to plate-up soon, then?
0:22:34 > 0:22:36- Right. Yeah.- Right. Great.
0:22:38 > 0:22:41The rostis.
0:22:41 > 0:22:44- The cabbage in the centre.- Lovely.
0:22:45 > 0:22:47The beef.
0:22:47 > 0:22:51Those lovely juices are going to soak into the cabbage.
0:22:51 > 0:22:53- Think that's it.- That's great.
0:22:53 > 0:22:56The tomatoes are still quite hard.
0:22:56 > 0:22:59Last thing we need to do is the gravy.
0:23:01 > 0:23:03Well done, mate. Yeah.
0:23:03 > 0:23:05Will, headline your dish for us?
0:23:05 > 0:23:10- Right. So it's fillet of Buccleuch beef.- Yeah.- It's nestled on a bed of savoy cabbage, which is buttered.
0:23:10 > 0:23:14With haggis-stuffed tomato, red onion potato rosti
0:23:14 > 0:23:18and it's got our very own Auchen Castle whisky jus.
0:23:22 > 0:23:24I like that.
0:23:24 > 0:23:27- Oh!- Fabulous beef.
0:23:27 > 0:23:30Sauce is great. It's very bold.
0:23:30 > 0:23:33Loads of flavours. I like the rosti.
0:23:33 > 0:23:36- It's nice and light. - Nice textures to it, as well.
0:23:36 > 0:23:39- We'll have to nick that idea. - I think that may be in the air.
0:23:39 > 0:23:44- "I'm just going to butter the cabbage." Bang! He's not frightened of butter, is he?- No. Good lad.
0:23:44 > 0:23:48Loads and loads of flavour in the cabbage. That's because he hasn't boiled it out, has he?
0:23:48 > 0:23:51No. Nice.
0:23:53 > 0:23:56- There's a lot of flavours, there. - Cooked very well.- Very well.
0:23:56 > 0:24:00But it's the locals who will decide whose dish is best in a blind tasting coming up.
0:24:01 > 0:24:07Will's fillet of fillet of Buccleuch beef had really great flavour so we'll need something to rival that.
0:24:07 > 0:24:09We're off to see Ben Weatherall
0:24:09 > 0:24:13who farms outstanding Scottish Blackface mutton and lamb on his 6,000-acre estate.
0:24:13 > 0:24:16It's so good it's won gold in the Taste of Britain Awards.
0:24:16 > 0:24:19Shepherd David, helps Ben to keep his flock in check.
0:24:19 > 0:24:22That looks easy enough. Bet I could manage that.
0:24:22 > 0:24:25- Can I have a try?- Yeah.
0:24:25 > 0:24:26Let the man see the dog.
0:24:26 > 0:24:28Away to me.
0:24:28 > 0:24:31- That was good.- Katie.
0:24:31 > 0:24:33Come by me.
0:24:33 > 0:24:38Stop. Right out! Right out!
0:24:38 > 0:24:41Ben, what exactly is defined as mutton?
0:24:41 > 0:24:45Mutton is the meat of a sheep which is more than a year old.
0:24:45 > 0:24:47So lamb is everything that's under a year.
0:24:47 > 0:24:51- The mutton that we sell, mainly is five-year-old mutton.- Five-year-old.
0:24:51 > 0:24:55It's a ewe that has spent four years up on the hill.
0:24:55 > 0:24:58- Right.- And she's produced four lambs for us.
0:24:58 > 0:25:02And then we bring her down on to this beautiful grass landscape, here,
0:25:02 > 0:25:06to fatten them up. We raise them up on the heather hill, over there.
0:25:06 > 0:25:11- Right. OK.- So they get all the nutrition of heather and all the different hill plants.
0:25:11 > 0:25:15And then to give them that nice finish, you want to finish them on good green grass like this.
0:25:15 > 0:25:22- We've slow-roasted you a whole leg which I hope we're going to have for lunch now after this.- I like you.
0:25:22 > 0:25:24- Thank you.- Here we go.
0:25:24 > 0:25:26I've baked this overnight.
0:25:26 > 0:25:28Look at that.
0:25:28 > 0:25:32- Is that big enough? - Don't be ridiculous!
0:25:32 > 0:25:36The best seasonal product in Britain is about to enter...
0:25:36 > 0:25:38..one's cakehole.
0:25:38 > 0:25:40It's tender and juicy.
0:25:40 > 0:25:43- I like the texture of it. - The depth of flavour's fab.
0:25:43 > 0:25:45A lot of people are frightened of cooking mutton.
0:25:45 > 0:25:48Indeed, they don't know how to. Have you got any tips?
0:25:48 > 0:25:54Well, it's got a preconception of it being a tough, dry, old bit of meat, just probably from the war years,
0:25:54 > 0:25:59but, actually, when it's properly reared and left to graze on really healthy fodder,
0:25:59 > 0:26:01then it's as tender as lamb is,
0:26:01 > 0:26:08but I just cook it a little bit longer...and slower. So this was cooked on a very low heat overnight.
0:26:08 > 0:26:12But I also cook it in hay. It gives it a lovely smoky flavour.
0:26:12 > 0:26:15It's like the Darling Buds Of May here, isn't it?
0:26:15 > 0:26:18- It is.- It's glorious. - I love it. It's a rural idyll.
0:26:18 > 0:26:21Can I be Catherine Zeta-Jones then, please?
0:26:21 > 0:26:25Listen. If you can cook meat like that, you are already, I've got to say.
0:26:25 > 0:26:28It's an absolute gem. Are there any other hidden gems in the locality?
0:26:28 > 0:26:34There's a very, very good bee man who, in fact, keeps bees on our farm, here. He's called John Mellis.
0:26:34 > 0:26:38So what I could do is I could show you the way to go and see him, if you like.
0:26:38 > 0:26:41Oh, brilliant. That'd be great. Bees equals honey.
0:26:41 > 0:26:45Let's use Ben and Sylvie's succulent meat to make a mutton and caper pudding,
0:26:45 > 0:26:48served with seasonal vegetables and a potato fondant.
0:26:48 > 0:26:50Delicious.
0:26:52 > 0:26:57John Mellis' honey sounds great. I've always fancied trying my hand at beekeeping.
0:26:57 > 0:27:01Me too, but before we do anything, we've got to get kitted out in the appropriate gear.
0:27:01 > 0:27:03You've got me hair.
0:27:04 > 0:27:07- Is this all necessary?- I suppose so.
0:27:07 > 0:27:11You'll be a lot happier with a suit on than without one, I assure you.
0:27:13 > 0:27:14I come in peace, Earthman.
0:27:14 > 0:27:17'John is one of Scotland's more successful beekeepers.
0:27:17 > 0:27:20'His honey's in great demand and it sells all over the world.'
0:27:20 > 0:27:24If we put smoke in there, it makes them think there's a forest fire coming.
0:27:24 > 0:27:29They fill their stomachs with honey so they can't bend their tails down to sting you, so you'll be safe.
0:27:29 > 0:27:31How many hives do you have, John?
0:27:31 > 0:27:36- We have 350. In these ten hives, there'd be perhaps half a million in the summer.- Wow.
0:27:36 > 0:27:39Altogether, we have about 15 million bees.
0:27:39 > 0:27:44One queen, 50,000 workers, maybe 100, 200 drones, the male bees.
0:27:44 > 0:27:47- Right.- And they'll go out and they'll gather clover and the like.
0:27:47 > 0:27:50Is it right, John, at the moment though, the future of bees
0:27:50 > 0:27:53and British honey, it's quite precarious?
0:27:53 > 0:27:57Einstein has said that in four years from the bees dying, man will be dead.
0:27:57 > 0:27:59That's a rough quote on what he said.
0:27:59 > 0:28:01Last year, we lost about 30% of the bees in the country.
0:28:01 > 0:28:04That's much, much more than we'd normally lose.
0:28:04 > 0:28:06And we don't know why it's happening.
0:28:06 > 0:28:11Pollination, by bees, is worth £200 million a year in this country.
0:28:11 > 0:28:13There's a hawthorn there which is covered in berries.
0:28:13 > 0:28:16That's what feeds the birds through the winter.
0:28:16 > 0:28:21If the bees weren't there to pollinate the flowers, arguably, we wouldn't have the birds.
0:28:21 > 0:28:23- Such an important part of the food chain.- Yeah. It is.
0:28:23 > 0:28:29- We start with a comb like that which is just a sheet of wax with the pattern impregnated on it.- OK.
0:28:29 > 0:28:35And then what we're aiming for is drone combs like that. That's a comb that has been extracted.
0:28:35 > 0:28:37- Yes.- And at the end of the season,
0:28:37 > 0:28:40- what we're looking for is something like that.- Oh, yum, yum.
0:28:40 > 0:28:44- Feel the weight of that. Just take the weight on your fingers... on there.- Oh, wow.
0:28:44 > 0:28:47There's three pounds of honey in each of those.
0:28:47 > 0:28:50- Good grief. That's loaded.- Shall I put this away, then we'll go
0:28:50 > 0:28:53and taste the honey we've got down in the shed?
0:28:53 > 0:28:55- That'll be fantastic, John. - Thank you, John.
0:28:55 > 0:28:59- This is a lot of honey. - Have you got the pancakes, John? - There's oatcakes.
0:28:59 > 0:29:03- Oakcakes!- Oaties!- How many we got? - That's the best way to taste them.
0:29:04 > 0:29:05- Now...- Yummy!
0:29:05 > 0:29:11So are we just about to go on a journey across Dumfries and Galloway through the years?
0:29:11 > 0:29:13- That's right.- Brilliant.
0:29:13 > 0:29:16- Well, we'll start you in the spring. - This is a runny honey.
0:29:16 > 0:29:19It's a liquid honey. It comes from sycamore, from hawthorn,
0:29:19 > 0:29:24from wild cherry, from chestnut. And you've never tasted anything like it.
0:29:24 > 0:29:26- That's beautiful.- Isn't it?
0:29:26 > 0:29:29- It's nutty.- Yeah. It's just very different.
0:29:29 > 0:29:31The next one is the summer honey.
0:29:31 > 0:29:36It comes from clover, lime, willow herb, brambles. Much more delicate flavour.
0:29:36 > 0:29:38It's completely different.
0:29:38 > 0:29:43- It's very fragrant.- Yes. This is a mixture of the summer blossom, bell heather and a bit of ling heather.
0:29:43 > 0:29:48- Quite different, aren't they? Although they look similar. - A little bit orangey.
0:29:48 > 0:29:53- That's the bell heather in it.- Yes. - I always thought of bell heather as tangerine, so you're right.
0:29:53 > 0:29:56Now, the other one that I'd like you to try is the comb.
0:29:56 > 0:30:00- A natural comb. You'd better use a solid spoon for those.- Yes.
0:30:00 > 0:30:04- So you can eat the wax, everything? - Yep. Just dig in with a spoon.
0:30:04 > 0:30:07- Right.- Shove it in your mouth.
0:30:11 > 0:30:13Oh! Mmm.
0:30:13 > 0:30:18- Now, this is the chewing gum of the...- Yes.- ..of the honey world.
0:30:18 > 0:30:21You can go on chewing it for quite some time, if you like.
0:30:21 > 0:30:26John, we want to buy some of your honey to cook with. We're going to honey-roast some vegetables.
0:30:26 > 0:30:28Which one do you think would be good?
0:30:28 > 0:30:31I think, probably, the middle flavour.
0:30:31 > 0:30:35You don't want to overpower it, so summer blossom, something like this.
0:30:35 > 0:30:39Whether you want a set one or a runny one, I can do both for you.
0:30:39 > 0:30:45- Well, I think that's set, isn't it? - I think it's runny.- No, I meant is, I think that's set!
0:30:49 > 0:30:52OK, guys. What are youse cooking, then?
0:30:52 > 0:30:57Oh, just a mere trifle. We're doing a wonderful Galloway mutton suet and caper pudding.
0:30:57 > 0:31:04Served with a spiced turnip puree, surrounded by a little lovely battered bowl of haggis.
0:31:04 > 0:31:09And on the side, a lovely waxy fondant potato, in like a bar of gold.
0:31:09 > 0:31:14Then we're going to have local honey-braised veggies.
0:31:14 > 0:31:16Local. Everything's local.
0:31:16 > 0:31:20It will be up to local diners to decide whose dish best represents
0:31:20 > 0:31:23the true flavours of Dumfries and Galloway.
0:31:23 > 0:31:27Every good suet pudding needs two elements.
0:31:27 > 0:31:29The filling and the crust.
0:31:29 > 0:31:31I'll do the crust.
0:31:31 > 0:31:32I'm doing the filling.
0:31:32 > 0:31:34That's five-year-old mutton.
0:31:34 > 0:31:37I'm going to take the fat and render it down in the pan, there.
0:31:37 > 0:31:43The suet crust's really quite simple. Got self-raising flour. Suet. That's shredded beef suet.
0:31:43 > 0:31:45None of your vegetarian stuff.
0:31:45 > 0:31:49Some salt. Just work that together.
0:31:49 > 0:31:52Teaspoon of dried rosemary.
0:31:52 > 0:31:56And half a teaspoon...of dried sage.
0:31:56 > 0:31:59When I'm making a suet crust, I don't measure the water.
0:31:59 > 0:32:05I put it in 'till it's a thick crust and then I'll knead in one egg yolk, to loosen it off at the last minute.
0:32:05 > 0:32:07Then leave that in the fridge, to rest for a bit.
0:32:07 > 0:32:11I've just put in that pan some of these trimmings. Start to render that down.
0:32:11 > 0:32:16- Going to keep that at room temperature?- No - fridge.- No, you're fridging it, are you?- Yeah.- OK.
0:32:16 > 0:32:18Do you not agree with that?
0:32:18 > 0:32:22The suet pudding actually reacts better when it's still warm,
0:32:22 > 0:32:24but if you keep it to room temperature, it cooks quicker.
0:32:24 > 0:32:28That's what I would do. But then I'm just a chef, guys.
0:32:28 > 0:32:31- You might be trying to sabotage us, you know.- Exactly, David.
0:32:31 > 0:32:33- Oh, no, no, no.- In the fridge.
0:32:33 > 0:32:37I'm putting my suet into the fridge for half an hour to firm up.
0:32:37 > 0:32:41- OK.- I wouldn't if I were you!
0:32:42 > 0:32:46I'll get on with the fondant potatoes now. Step one, take a potato.
0:32:46 > 0:32:51It has to be waxy cos a floury potato would just, well, disintegrate, wouldn't it?
0:32:51 > 0:32:54So you peel a potato and cut out some roundels first.
0:32:56 > 0:33:00What I love about food and watching guys like you work,
0:33:00 > 0:33:04there are as many ways of doing things as there are chefs.
0:33:04 > 0:33:07It's a true saying, you get ten chefs to cook a meal,
0:33:07 > 0:33:09- they'll all cook it exactly different.- Yeah.
0:33:09 > 0:33:14Like you boning out that meat, you do it differently to anybody I've ever seen!
0:33:14 > 0:33:18- Yeah. Well, you know.- Breathe. - I'm breathing, Joe, I'm breathing.
0:33:18 > 0:33:22Stop that. That's all starting to happen, nicely.
0:33:22 > 0:33:25See that liquid there, that fat? That's what we're after.
0:33:25 > 0:33:27Just bear down. Cut.
0:33:27 > 0:33:31You'll end up with a perfect disc of potato. I just need four of them.
0:33:31 > 0:33:34Just going to toss this meat into plain flour.
0:33:34 > 0:33:39- No seasoning in it. Just so it gets lovely and quartered.- Got it.
0:33:39 > 0:33:45Going to take all those pieces of fat out, solid bits of fat that I rendered down.
0:33:45 > 0:33:47Nice. Great.
0:33:47 > 0:33:49The mutton that we have into the pan.
0:33:50 > 0:33:53Leave that for a couple of minutes, no more.
0:33:53 > 0:33:59When you do a fondant, you have to chamfer round the edges so you don't get burnt bits.
0:33:59 > 0:34:02What we have in here, is we've got some carrot, we've got some leek,
0:34:02 > 0:34:05we've got some onion and we have some celery.
0:34:05 > 0:34:10We just want to sweat those down for about...three minutes.
0:34:10 > 0:34:11I've got 150 grams of butter.
0:34:11 > 0:34:15You just melt that... but we don't want it to burn.
0:34:15 > 0:34:18I'm just going to peel and bash a couple of cloves of garlic.
0:34:18 > 0:34:20And I want a sprig of thyme to go in.
0:34:20 > 0:34:23If you've noticed, we always do this. We add the garlic later
0:34:23 > 0:34:28and the reason for that is if the garlic burns, it goes bitter and that's not what we want.
0:34:28 > 0:34:30The butter's melted.
0:34:30 > 0:34:34I've got two bashed cloves of garlic, sprig of thyme.
0:34:34 > 0:34:38Then we put the potatoes, which now resemble four giant aspirins...
0:34:40 > 0:34:44Now, you just leave them 'till one side goes golden.
0:34:44 > 0:34:50Now what we do, we put the meat back in...
0:34:50 > 0:34:56some lovely beef stock and then we want about 100 mil of Madeira wine.
0:34:56 > 0:34:59Back to the fondants. Keep your implement to hand.
0:34:59 > 0:35:02I'm just turning them. You'll see now, they should be golden...
0:35:02 > 0:35:06and loose. Oh-ho-ho!
0:35:06 > 0:35:07Perfectione!
0:35:08 > 0:35:09We put the top on.
0:35:09 > 0:35:14You cook them for two and a half hours at 170 degrees.
0:35:14 > 0:35:18Check that after two hours to see if that is all cooked and lovely.
0:35:18 > 0:35:21Now, you know that two and a half hours for that to simmer?
0:35:21 > 0:35:22- Yeah.- Well...
0:35:25 > 0:35:26I like this bit.
0:35:26 > 0:35:29I'll get my suet pastry out of the fridge.
0:35:29 > 0:35:34- Look at this, now.- It has to cool because you can't make a suet pudding with hot filling.
0:35:34 > 0:35:39- I'll just roll out my suet. - Oh, right, just a few capers, couple of anchovies.
0:35:39 > 0:35:42It's nice putting this in now rather than at the beginning
0:35:42 > 0:35:46when all the flavour would have cooked out of the anchovies and the capers.
0:35:46 > 0:35:50It's going to stay nice and light on a fresh top note.
0:35:50 > 0:35:52Some finely chopped parsley...
0:35:52 > 0:35:56through that. And then just give it a stir through.
0:35:56 > 0:35:59Right. I'll show you how to fill your pudding dish.
0:35:59 > 0:36:04These have had a smearing of butter, bit of flour, cos I worry about stuff getting stuck.
0:36:04 > 0:36:07Get your rolling pin, some flour...
0:36:08 > 0:36:12..then put a disc of suet - that'll do - on to there.
0:36:12 > 0:36:18And mould that, plunge it into your floured, buttered dish
0:36:18 > 0:36:20and that way you kind of get no air in.
0:36:20 > 0:36:23You can squeeze it in with your fingers. Over to the filler meister.
0:36:23 > 0:36:26We want the body of this to be just great.
0:36:26 > 0:36:29We'll fill it with some of the liquor.
0:36:30 > 0:36:32Right. Ready to pop the lids on.
0:36:32 > 0:36:34Put a piece of suet on for the lid.
0:36:34 > 0:36:38Press it so you've got a nice joint...like so.
0:36:38 > 0:36:40Roll that round.
0:36:41 > 0:36:45And it'll crimp and seal. And all the excess suet will fall off
0:36:45 > 0:36:49and we're left with a pudding that looks as though it's come out of a machine.
0:36:49 > 0:36:53Double wrap these in foil and pop them in the steam oven for about 25 minutes.
0:36:53 > 0:36:57I always get burnt with steam ovens. Mind yourself.
0:36:58 > 0:37:01Dante's Inferno! Ha! Hey!
0:37:04 > 0:37:10OK. With the leftover filling, what we're going to do is we're going to spoon it into the sieve.
0:37:10 > 0:37:12- Lovely juice.- Is that your sauce?
0:37:12 > 0:37:15This is for our gravy. Yeah. Basically, yeah.
0:37:15 > 0:37:20I just see if these turnips are done. I think this pan came with the castle, didn't it?
0:37:20 > 0:37:22Get rid of this.
0:37:22 > 0:37:24Can I use your zapper?
0:37:24 > 0:37:26Yeah. Course you can.
0:37:26 > 0:37:28I've never used one of these things.
0:37:32 > 0:37:34That's pureeing beautifully.
0:37:34 > 0:37:38Just want to put some creme fraiche in, just to really get it smooth.
0:37:39 > 0:37:44What we're going to do is we're going to add two teaspoons of Madeira to the sauce
0:37:44 > 0:37:47that we've just pushed through, to our gravy. Just er...
0:37:47 > 0:37:48you only need that...
0:37:52 > 0:37:56Just gonna put half a teaspoon of ground ginger,
0:37:56 > 0:37:59a really good grating of fresh nutmeg.
0:37:59 > 0:38:03A little twist of pepper.
0:38:05 > 0:38:07Scattering of salt.
0:38:08 > 0:38:12Par boiled some vegetables.
0:38:12 > 0:38:17So we've got some leeks, we've got some carrots and we've got some lovely, baby beetroot.
0:38:17 > 0:38:19All I'm doing is skinning them.
0:38:20 > 0:38:22Look at that. Whoa!
0:38:24 > 0:38:29Puddings are just stretching against the foil which shows like productivity is taking place.
0:38:29 > 0:38:33Make your little haggis balls and then make a simple tempura batter.
0:38:33 > 0:38:35I only want about three balls of this.
0:38:35 > 0:38:39It's like a mini haggis on the top. Simple tempura batter.
0:38:39 > 0:38:42I've got some plain flour...
0:38:42 > 0:38:45some corn flour.
0:38:45 > 0:38:46Some baking powder.
0:38:46 > 0:38:48Some bicarbonate of soda.
0:38:50 > 0:38:51In this bowl,
0:38:51 > 0:38:54I break an egg.
0:38:54 > 0:38:59And about 100ml of ice-cold sparkling mineral water.
0:38:59 > 0:39:01Put that in with the egg.
0:39:01 > 0:39:04I just whisk that in.
0:39:04 > 0:39:06I'm just going to trim these little lovelies.
0:39:06 > 0:39:09Drop the haggis ball in the batter,
0:39:09 > 0:39:13all the excess, make sure it's covered. Drop it in the hot fat.
0:39:13 > 0:39:16- Right. Just let those little beauties bubble.- Leeks.
0:39:16 > 0:39:19Baby, leeks. Baby, carrots.
0:39:19 > 0:39:25What we're going to add now is good old John Mellis' honey.
0:39:30 > 0:39:32It's chipshop-tastic.
0:39:32 > 0:39:35I'm going to start unwrapping the puddings, Kingy. And start plating.
0:39:35 > 0:39:37Good. Good. Good.
0:39:52 > 0:39:55Here we go. Dumfries and Galloway on a plate.
0:39:55 > 0:39:58That's Ben's Blackface mutton and caper suet pudding.
0:39:58 > 0:40:02With some spiced turnip pureed with a lovely deep-fried haggis ball.
0:40:02 > 0:40:04And a luscious, golden fondant potato.
0:40:04 > 0:40:10And then we've got some of John's fabulous honey, braised with some of the local veggies. Fabulous.
0:40:10 > 0:40:11Just washed over with gravy..
0:40:11 > 0:40:15- Aye, gravy.- You can't beat gravy.- You can't.
0:40:15 > 0:40:20- So this is Dumfries and Galloway's finest mutton.- Yeah.
0:40:23 > 0:40:24It's nice.
0:40:24 > 0:40:28Pastry's nice, as well. I would have put mine at room temperature.
0:40:28 > 0:40:30Well, it seems to work, though.
0:40:30 > 0:40:32Goes with a bit of the haggis ball.
0:40:32 > 0:40:37- It's tasty.- The application of a fondant potato.- Really nice.
0:40:37 > 0:40:40- The baby leeks are nice but a bit chewy.- Chewy?!
0:40:40 > 0:40:45Slightly over al dente. If I'm ever looking for a comis chef, I'll give you guys a shout.
0:40:45 > 0:40:48- Cheers. Take that as a compliment. - I'll take it as a compliment.
0:40:48 > 0:40:53The diners, here, will taste both dishes but without any idea of who cooked which.
0:40:53 > 0:40:59First up is Will's fillet of beef, with potato rosti, haggis-stuffed tomato and a whisky jus.
0:40:59 > 0:41:01The cabbage has a lovely flavour.
0:41:01 > 0:41:05I can taste something I know in that sauce and I'm trying to figure out what it is.
0:41:05 > 0:41:07Haggis with tomatoes is tremendous.
0:41:07 > 0:41:11The arrangement on the plate was appropriate to the region.
0:41:11 > 0:41:16Some steaks I've had are very dry and you're forever chewing, but not with that. That was perfect.
0:41:16 > 0:41:19The beef was really well cooked and it was just melting.
0:41:19 > 0:41:22I did enjoy that sort of sweet, buttery taste with the cabbage.
0:41:22 > 0:41:25Haggis in tomato is something special.
0:41:25 > 0:41:28The tomato looked like a garnish, gatecrashing the main course.
0:41:28 > 0:41:30I wasn't convinced about the tomato.
0:41:30 > 0:41:35For me, a tomato has to be raw or cooked and it was in between.
0:41:35 > 0:41:39I also enjoyed the jus. It was lovely and sweet. You could taste the whisky.
0:41:39 > 0:41:43This dish is something you would see frequently throughout our region.
0:41:43 > 0:41:46Having tasted it today, I probably would order it again.
0:41:46 > 0:41:50They loved it. Next to be served is our mutton and caper pudding
0:41:50 > 0:41:53with our honey-roasted vegetables. Fingers crossed.
0:41:53 > 0:41:56Have you tasted that meat? Yummy.
0:41:56 > 0:41:58- Very nice.- Mutton's lovely, isn't it?
0:41:58 > 0:42:01I just love a suet pudding and the meat was lovely and soft
0:42:01 > 0:42:05and the gravy just came out of it as we ate it. It was lovely.
0:42:05 > 0:42:08I'd normally go for lamb. Lamb's one of my favourites
0:42:08 > 0:42:12but the mutton has just about topped the lamb for me. I really enjoyed it.
0:42:12 > 0:42:13I eat haggis a lot.
0:42:13 > 0:42:16I've never eat it like that before but it was delicious.
0:42:16 > 0:42:19The tempura batter was very different, but lovely.
0:42:19 > 0:42:22The honey worked with vegetables well. It was sweet, not too sweet.
0:42:22 > 0:42:26Thought it was a really clever combination of ingredients.
0:42:26 > 0:42:27That meat was absolutely gorgeous.
0:42:28 > 0:42:30Oh, hello! How are you?
0:42:35 > 0:42:39Thank you so much for coming to see us. We've had great food.
0:42:39 > 0:42:44And, you know, great hospitality. We've met producers that have made us so welcome.
0:42:44 > 0:42:45- I've enjoyed it.- Good lad.
0:42:45 > 0:42:47It's been good working with you!
0:42:47 > 0:42:51I tell you what though, I want one of them hats!
0:42:51 > 0:42:56What you're voting on is the representation of Dumfries and Galloway on a plate.
0:42:56 > 0:43:01Could I have a show of hands, please, for the beef.
0:43:03 > 0:43:07So that's three for the beef.
0:43:07 > 0:43:12And could I have a show of hands, please, for the mutton and caper pudding.
0:43:12 > 0:43:15One. Two. Three. Four. Five. Six.
0:43:15 > 0:43:18The beef was Will's. And the mutton and caper pudding was ours.
0:43:18 > 0:43:21- So thanks very much, Will. - Yeah. Thanks, Will.
0:43:21 > 0:43:23'Our mutton may have been the winner
0:43:23 > 0:43:25'but Will was a good sport in the kitchen,'
0:43:25 > 0:43:29and Auchen Castle was a majestic place to cook.
0:43:29 > 0:43:31Dumfries and Galloway was full of surprises.
0:43:31 > 0:43:34We'll certainly stop next time we're going past on the M74.
0:43:34 > 0:43:37Subtitles by Red Bee Media Ltd