0:00:02 > 0:00:05My name is Valentine Warner, chef by trade, greedy by nature.
0:00:05 > 0:00:10I love food and I love eating it when it's absolutely at its best.
0:00:10 > 0:00:11Wow.
0:00:11 > 0:00:17For me, that means eating it when it's in season, so you get the best value and the best flavour.
0:00:17 > 0:00:19This is an utterly delicious beetroot.
0:00:19 > 0:00:25Tonight, I'll be showing you my favourite recipes for some of the very finest seasonal meats.
0:00:26 > 0:00:29I'll be hunting for deer in Scotland... What a place!
0:00:29 > 0:00:33..for a venison pie to die for,
0:00:33 > 0:00:36making a sumptuous seasonal feast with delicious duck...
0:00:36 > 0:00:39It's autumn wild duck. Duck, duck!
0:00:39 > 0:00:42..and getting spicy with partridge, Moroccan-style.
0:00:42 > 0:00:45- Mmm! - SHE LAUGHS
0:00:45 > 0:00:46I want to hang out with you more.
0:01:11 > 0:01:18Autumn is the season when game, my very favourite meat, is one again back on the menu.
0:01:18 > 0:01:22Duck, geese, pigeons, pheasants, partridge, snipe,
0:01:22 > 0:01:25grouse, woodcock, rabbits, hares, deer...
0:01:25 > 0:01:29Britain is teeming with truly delicious game,
0:01:29 > 0:01:31and autumn is the time to tuck in!
0:01:31 > 0:01:35As a nation, we're eating more game than ever,
0:01:35 > 0:01:38but there's a very long way to go until it rivals chicken
0:01:38 > 0:01:40on the nation's dinner tables.
0:01:40 > 0:01:43Beautiful, velvet, rich, dark red deer.
0:01:43 > 0:01:47At this time of year, it's fantastic value for money.
0:01:47 > 0:01:50It's healthy, low in fat and it's widely available
0:01:50 > 0:01:53in butchers and many supermarkets, so I urge you
0:01:53 > 0:01:56to try this fantastic meat.
0:01:57 > 0:02:00For me, game makes the ultimate autumn comfort food -
0:02:00 > 0:02:03beautiful tender birds stuffed and roasted whole,
0:02:03 > 0:02:07wonderful robust stews and hearty, steaming pies.
0:02:11 > 0:02:14The partridge season is in full swing, so now is the time
0:02:14 > 0:02:18to get your teeth stuck into these plump and juicy birds.
0:02:18 > 0:02:22The partridge season started on the first of September and I make it
0:02:22 > 0:02:26my mission to eat as many of these tasty birds as possible.
0:02:26 > 0:02:29They're smaller than pheasants, but bigger than quails
0:02:29 > 0:02:32so a whole partridge is the perfect size for one person.
0:02:32 > 0:02:34But if you're greedy like me, have two!
0:02:34 > 0:02:40- Morning. Have you got any fat partridges?- I have, yes. - Can I have four?- Yup.
0:02:40 > 0:02:43- It just says 'juicy' looking at it. - It does, which it is.
0:02:43 > 0:02:49It's succulent, like a really good free range chicken with just a bit more bite, but more flavour.
0:02:49 > 0:02:54It's got something of the wild in it, something you can give to everyone. Children would like them.
0:02:54 > 0:02:57It's a great introduction to game. Really great!
0:02:58 > 0:03:01Traditionally, you cook partridge roasted with bread sauce
0:03:01 > 0:03:06and game chips, but there's a lot more that can be done with them.
0:03:06 > 0:03:12My street in London has a big Moroccan community, so to inspire me for my partridge dish,
0:03:12 > 0:03:15I've come to one of my local restaurants where they use spices
0:03:15 > 0:03:17to bring out the best flavours in meat.
0:03:17 > 0:03:21- As-Salam Alaykum. - Alaykum As-Salam. How are you?
0:03:21 > 0:03:24- Very well, good, good. - Please welcome.- ..Hello, Drusia.
0:03:24 > 0:03:28In Morocco, small birds are a real delicacy.
0:03:28 > 0:03:31Drusia is showing me her favourite recipe for Pusan,
0:03:31 > 0:03:34and I'm hoping to pick up some tips for my partridge.
0:03:34 > 0:03:38Green olives and preserved lemon, and this is the tagine?
0:03:38 > 0:03:40- Yeah.- Keep out the way!
0:03:40 > 0:03:42This is garlic and coriander.
0:03:42 > 0:03:46Garlic and coriander, chopped up very, very, very small.
0:03:46 > 0:03:50Drusia works fast and expertly adding turmeric, ginger and black
0:03:50 > 0:03:55pepper, a special Moroccan butter called Smen... It smells amazing.
0:03:55 > 0:03:59..and olive oil, water and finely chopped onions.
0:03:59 > 0:04:02- So then, a good mix.- Yeah.
0:04:02 > 0:04:05Mmm, it smells really wonderful.
0:04:07 > 0:04:11So, these are preserved lemons which have been packed in salt
0:04:11 > 0:04:14and left. And erm...
0:04:14 > 0:04:16they have a really delicious taste.
0:04:18 > 0:04:21This is the kind of cooking I really like.
0:04:21 > 0:04:24Everything in the pot together and then leave it to its own devices.
0:04:24 > 0:04:27On with the roof.
0:04:27 > 0:04:33The tagine then cooks on top of the stove for around an hour, plenty of time for a cup of sweet mint tea.
0:04:35 > 0:04:37'And then it's ready.' Wowee!
0:04:37 > 0:04:44That just smells amazing, there's this meltingly delicious turmeric- stained chicken and coriander.
0:04:44 > 0:04:48It's a joy to get a whiff of this, it really, really is.
0:04:48 > 0:04:52I think the Pusan replaced with partridges would do very well.
0:04:52 > 0:04:56- That smells fantastic. - Thank you, thank you very much.
0:04:56 > 0:05:00It would just be churlish not to...have a go.
0:05:04 > 0:05:07- MMMMM! - SHE GIGGLES
0:05:07 > 0:05:10- Nice?!- It's more than nice, it's excellent!
0:05:10 > 0:05:12I want to hang out with you more!
0:05:12 > 0:05:16Drusia's use of punchy, aromatic spices has inspired me.
0:05:16 > 0:05:22I've decided to cook my partridge with ras al hanout, a heady Moroccan spice mix.
0:05:22 > 0:05:25You can buy ras al hanout ready made, but for me,
0:05:25 > 0:05:31there's nothing more satisfying than doing it yourself, so I'm heading back to my flat to get grinding.
0:05:31 > 0:05:35Ras al hanout translates as top drawer, or top notch,
0:05:35 > 0:05:38so this is a super special mix.
0:05:38 > 0:05:40Every recipe for ras al hanout is different.
0:05:40 > 0:05:45Some are reputed to have as many as 60 different ingredients,
0:05:45 > 0:05:51but the common version must include a combination of cinnamon, turmeric, cumin, coriander and pepper.
0:05:51 > 0:05:55To my version, I'm adding some rose petals, saffron and cayenne.
0:05:57 > 0:06:00This is obviously a coffee grinder
0:06:00 > 0:06:03that is very good for grinding up the spices.
0:06:03 > 0:06:06I like doing things the old way, but you can also buy
0:06:06 > 0:06:10automated spice grinders which make life easier.
0:06:10 > 0:06:13I like to work for my ras al hanout!
0:06:13 > 0:06:15Let's see what's going on here.
0:06:15 > 0:06:21It smells amazing - rosy and nuts and chocolates.
0:06:21 > 0:06:22Fantastic!
0:06:25 > 0:06:30Partridges are really one of my favourite all-time autumn meats.
0:06:30 > 0:06:33Delicious, plump, fantastic and tasty.
0:06:34 > 0:06:36Combined with the ras al hanout,
0:06:36 > 0:06:39it really makes for a tremendously good dish.
0:06:39 > 0:06:43So, one heaped tea spoon per bird of the ras al hanout.
0:06:43 > 0:06:44Twist them around.
0:06:44 > 0:06:47Look how happy they look - they're having a great time...
0:06:47 > 0:06:52like children in a sandpit. Take one good, hard, red onion
0:06:52 > 0:06:55and chop it really, really small.
0:06:55 > 0:07:00Big fat chunks won't do, point being that as the partridge cooks -
0:07:00 > 0:07:02which is not for too long - by the time it's all ready
0:07:02 > 0:07:05the onion is cooked through and soft.
0:07:05 > 0:07:09One, good, fat clove of garlic chopped...
0:07:09 > 0:07:14..into virtual non existence. That's quite enough chopping for one day!
0:07:14 > 0:07:17Now, the rest...is just dead simple.
0:07:18 > 0:07:23This is the tagine. It's commonly mistaken that the tagine is the name of the food.
0:07:23 > 0:07:27It's not - it's actually the name of the dish. Take your onion and garlic
0:07:27 > 0:07:29and scatter it over the bottom.
0:07:29 > 0:07:32Now, a big, generous handful...
0:07:32 > 0:07:36of... Mmm! ..golden sultanas.
0:07:36 > 0:07:39Yum! Now, this is ghee, used a lot in Indian cookery
0:07:39 > 0:07:43and is widely available in a lot of shops across the UK.
0:07:43 > 0:07:45It's butter with attitude.
0:07:45 > 0:07:50And now, our little fat partridges are going to come and rest.
0:07:50 > 0:07:53Pretty snug I'd say! Gather up the rest of your mix.
0:07:53 > 0:07:58This is good stuff, you've taken care of it, don't throw it away.
0:07:58 > 0:08:00Use it, this is gold dust!
0:08:01 > 0:08:03A bit more ghee...
0:08:03 > 0:08:06on each one just to kind of...
0:08:06 > 0:08:09lubricate...the birds.
0:08:09 > 0:08:11Then, some honey.
0:08:11 > 0:08:14Many good things in here, one after another.
0:08:14 > 0:08:20Now, don't be tight with the salt. You need a lot of salt to really bring the flavours out here.
0:08:20 > 0:08:22And finally...
0:08:22 > 0:08:27add a bit of water. There should be a wonderful sauce at the bottom, and that needs a little help.
0:08:27 > 0:08:31I live on a Moroccan street in London and eat a lot of Moroccan
0:08:31 > 0:08:35food, and the locals tell me that the ras al hanout is a good thing
0:08:35 > 0:08:40to bring out of the cupboard when the weather is getting cold because it really warms you.
0:08:40 > 0:08:43I'm now going to put the lid on. The tagine is a very good thing
0:08:43 > 0:08:47to cook with because the ceramic is thick and it retains a lot of heat.
0:08:47 > 0:08:50Fantastic slow cooking, keeping the heat in.
0:08:50 > 0:08:53It's a wonderful thing to use. In it goes.
0:08:53 > 0:08:55It takes 40 minutes on a medium heat.
0:08:55 > 0:08:58Finally, add some hard boiled eggs to garnish,
0:08:59 > 0:09:01heat through then whisk out the oven.
0:09:01 > 0:09:06Wowee, look at those lovely fat birds!
0:09:06 > 0:09:10Oh, the smell coming off here is so utterly delicious.
0:09:12 > 0:09:14Perfectly, perfectly cooked.
0:09:16 > 0:09:19It really is an extraordinary taste.
0:09:19 > 0:09:24Partridge with ras al hanout couldn't be better for a cold autumn day.
0:09:24 > 0:09:27For another tasty take on partridge, try it griddled.
0:09:27 > 0:09:33It's a recipe that I make time and time again because it's a perfect, "just in from work" supper -
0:09:33 > 0:09:36super simple, quick and delicious.
0:09:36 > 0:09:40First prepare your partridge for the pan.
0:09:40 > 0:09:43Cut the bird lengthways along the backbone,
0:09:43 > 0:09:47open it out and then with all your weight, push down to flatten it.
0:09:47 > 0:09:53Squashed flat the partridge will cook quickly and evenly when it's griddled or fried.
0:09:53 > 0:09:56Add a gurgle of olive oil,
0:09:56 > 0:09:58sprinkle with salt
0:09:58 > 0:10:00and cook on a hot griddle pan.
0:10:05 > 0:10:09While the partridge cooks, make the punchy Romesco sauce.
0:10:10 > 0:10:13Slice a couple of red peppers and put on a baking tray.
0:10:14 > 0:10:17Add a handful of roughly chopped tomatoes...
0:10:19 > 0:10:23..then split a whole head of garlic in two and throw half on the tray.
0:10:23 > 0:10:27Drizzle with olive oil...
0:10:27 > 0:10:29sprinkle with salt
0:10:29 > 0:10:33and roast in a very hot oven.
0:10:34 > 0:10:38When they're wonderfully charred on the outside, remove from the oven.
0:10:38 > 0:10:43Once cooled, skin the peppers and tomatoes and add to the blender.
0:10:43 > 0:10:47Squeeze in the wonderfully gooey roasted garlic
0:10:47 > 0:10:50and for a deliciously nutty taste,
0:10:50 > 0:10:53add a good handful of lightly toasted flaked almonds.
0:10:53 > 0:10:56Add a teaspoon of rich sherry vinegar
0:10:56 > 0:11:01and a generous sprinkling of wonderful, heady sweet, smoked paprika.
0:11:02 > 0:11:06Tear in some hunks of stale bread and blend,
0:11:06 > 0:11:09slowly dribbling in the olive oil
0:11:09 > 0:11:12until the sauce has a rich, velvety consistency.
0:11:12 > 0:11:17Once the partridge is deliciously charred and crispy, remove from the pan.
0:11:17 > 0:11:21Spoon out a big dollop of Romesco sauce,
0:11:21 > 0:11:26add the partridge, sprinkle with toasted almonds and tuck in!
0:11:43 > 0:11:45For me, one of the greatest autumn treats is venison.
0:11:45 > 0:11:49I've come to Jura in the western isles of Scotland to get some of the best.
0:11:49 > 0:11:56Venison, the dark red succulent meat we get from deer, is a delicious alternative to beef
0:11:56 > 0:11:59that has all the flavour but a tenth of the fat.
0:11:59 > 0:12:02These days, you can get it in many butchers and supermarkets.
0:12:02 > 0:12:04That's an exciting piece of meat.
0:12:04 > 0:12:08There are six types of wild deer in Britain.
0:12:08 > 0:12:11My favourite are red deer, and autumn is the best time to eat them
0:12:11 > 0:12:15because they are at their physical peak after a summer of grazing.
0:12:17 > 0:12:22Scotland is home to the largest number of red deer in the UK. Morning, Andrew.
0:12:22 > 0:12:23- Morning, Val.- How are you?
0:12:23 > 0:12:28And Jura, an island where people are outnumbered by deer 30 to one,
0:12:28 > 0:12:31is a spectacular place to hunt them.
0:12:32 > 0:12:35I'm heading up the glen with Ewan MacInnes who has been working
0:12:35 > 0:12:41on the estate for 19 years and knows the 20,000 acres like the back of his hand.
0:12:41 > 0:12:43OK, Val, that's us.
0:12:43 > 0:12:44Get ourselves a rifle.
0:12:44 > 0:12:49You just go up there and have a lovely day up there. Best of luck!
0:12:50 > 0:12:55Scotland's stag hunting or stalking season runs from July to October.
0:12:55 > 0:12:58- Best of luck, Val.- Thanks.
0:12:58 > 0:12:59Val, so if we just do single file...
0:13:00 > 0:13:03In autumn, stags are feeding on the high ground.
0:13:03 > 0:13:07To have a chance of shooting up here we're going to have to keep a very
0:13:07 > 0:13:11low profile, out of sight, smell and sound of these wary animals.
0:13:11 > 0:13:16But it's hard to stay silent in the face of these spectacular views.
0:13:16 > 0:13:18Wow!
0:13:18 > 0:13:21- It's amazing, isn't it? - It's an extraordinary view.
0:13:21 > 0:13:23What a place!
0:13:28 > 0:13:33Finally after two hours of hard climbing, we catch sight of some antlers.
0:13:34 > 0:13:37We found a young stag grazing on the other side,
0:13:37 > 0:13:41and he's totally oblivious of our whereabouts so we're going to stalk
0:13:41 > 0:13:46this deer and go back around and try and take him from higher ground.
0:13:59 > 0:14:02There he is. 'Closing in on our prey,
0:14:02 > 0:14:06'Ewan and I circle round to get the stag in range of our rifle.'
0:14:11 > 0:14:13This one, he's just here.
0:14:13 > 0:14:17I get the stag in my sights, but something is not right.
0:14:17 > 0:14:20I'm very uncomfortable - I didn't want to take it.
0:14:20 > 0:14:22Well, better not to.
0:14:24 > 0:14:27The last stag, we got right up to and had it in sight of the rifle.
0:14:27 > 0:14:33But it was alert to the fact we were there and it just started moving as I was going to pull the
0:14:33 > 0:14:37trigger and that's a shot you should never, ever take, possibly resulting
0:14:37 > 0:14:40in an injury which I didn't want to do, so I left that one.
0:14:41 > 0:14:46After another two hours, we spot some more stags on the hillside ahead.
0:14:54 > 0:14:57A huge stag steps towards us...
0:14:59 > 0:15:02..but something spooks him and he vanishes.
0:15:04 > 0:15:09We were playing such a quiet game, but they just walked on top of us.
0:15:09 > 0:15:12We can try and crawl just up onto the edge here.
0:15:15 > 0:15:20Six hours after we started hunting, we crawl to the crest of the hill
0:15:20 > 0:15:23and there before us is the perfect stag for the larder.
0:15:23 > 0:15:25Oh, my God, I can see him.
0:15:28 > 0:15:30He's looking at us now.
0:15:32 > 0:15:34You see the one on the right?
0:15:34 > 0:15:38Finally, I've got the chance of a clear shot.
0:15:41 > 0:15:44- Good shot.- 'It's a clean kill.'
0:15:45 > 0:15:48Well done.
0:15:48 > 0:15:52OK, we've done it.
0:15:52 > 0:15:57Our deer has fallen on the other side of the hill, our stag.
0:16:04 > 0:16:07I'm very pleased in the knowledge that
0:16:07 > 0:16:10the bullet could not have gone in at a better place
0:16:10 > 0:16:12and this animal died incredibly quickly.
0:16:12 > 0:16:16You've got to make the effort to kill animals as cleanly as possible,
0:16:16 > 0:16:18and that's what we've done today.
0:16:18 > 0:16:21You're going to feel in there and find the spleen.
0:16:21 > 0:16:24We gut the stag on the mountainside
0:16:24 > 0:16:28before Andrew comes to collect us and our quarry.
0:16:28 > 0:16:32- Good shooting, well done.- Thank you. - Bit more to do to it yet, though!
0:16:32 > 0:16:36My stag needs to be hung for at least a week before it's ready to eat,
0:16:36 > 0:16:39but I've got some which is ready to cook so, with Ewan's help,
0:16:39 > 0:16:42I'm going to make supper for Andrew and his wife.
0:16:44 > 0:16:47- This is what it's all about. - This is it.
0:16:47 > 0:16:49The fantastic Jura venison.
0:16:49 > 0:16:55We're going to have a big...deep... delicious venison pie.
0:16:55 > 0:17:01To start off my pie, I'm going to chop up some locally grown onions and carrots.
0:17:01 > 0:17:05It's very nice having these mad carrots!
0:17:05 > 0:17:09- I'm going to use a good old-fashioned bit of dripping.- Good.
0:17:09 > 0:17:13First, put a good knob of beef dripping or butter in a hot pan,
0:17:13 > 0:17:17then add the onion and fry until soft.
0:17:22 > 0:17:25Do you want to put a spoonful of mustard powder in there?
0:17:27 > 0:17:32- While you're at it, stick a couple of teaspoons of plain flour in there.- OK.
0:17:34 > 0:17:35Great.
0:17:35 > 0:17:39Add a generous grating of nutmeg,
0:17:39 > 0:17:42some thyme and black pepper.
0:17:42 > 0:17:45Strangely, the odd bit is two ginger biscuits.
0:17:45 > 0:17:50- Yeah, I've never seen this before. - Yeah, it's kind of the Sweden and Denmark way of doing it.
0:17:50 > 0:17:52It also helps thicken up the sauce as well.
0:17:55 > 0:17:57A good splash of malt vinegar.
0:17:58 > 0:18:00I'm going to add all our carrots.
0:18:00 > 0:18:03It might seem a bit unusual not browning the meat,
0:18:03 > 0:18:08but occasionally with venison it can really clench up and you don't want that.
0:18:08 > 0:18:12So this will be kind of relaxing, hopefully.
0:18:12 > 0:18:15And now for some good dark ale.
0:18:15 > 0:18:16It is proper dark ale.
0:18:16 > 0:18:21And last but not least, a good spoonful or two of brown sugar.
0:18:21 > 0:18:27And that's going to go in the oven, and have a nice hour and a half.
0:18:27 > 0:18:32An hour and a half? That will be time for some of this home-made sloe gin.
0:18:32 > 0:18:35Yeah, good idea, actually!
0:18:35 > 0:18:38After a glass or three of Ewan's sloe gin,
0:18:38 > 0:18:40it's time to check on our venison.
0:18:40 > 0:18:43- I think our pie filling will be done.- Good, good.
0:18:43 > 0:18:46A good bit of salt now.
0:18:46 > 0:18:48I'm ladling this out
0:18:48 > 0:18:50into a pie dish,
0:18:50 > 0:18:53then topping with puff pastry.
0:18:53 > 0:18:56I think I'm going to give you a bit of pastry now.
0:18:56 > 0:18:59- We're going to decorate the pie. - Good.
0:19:00 > 0:19:02That is a masterpiece.
0:19:02 > 0:19:04Masterpiece of what, though?
0:19:04 > 0:19:06Oh, look at him.
0:19:06 > 0:19:09- Just majestic.- It's kind of cute, really.
0:19:09 > 0:19:12- Bit sad. - ANDREW LAUGHS
0:19:12 > 0:19:14I'm going to put this in the oven.
0:19:17 > 0:19:23After 40 minutes, the pie will be a rich hazelnut brown and ready for the table.
0:19:28 > 0:19:30Thank you very much.
0:19:30 > 0:19:34- There's local brown ale.- There's the carrots and onions out of my garden.
0:19:35 > 0:19:38Good wholesome autumn pie.
0:19:38 > 0:19:41- That's very nice, Val.- Is it?- Yeah.
0:19:43 > 0:19:48- The meat is really tender. - It's very tender. The venison.
0:19:48 > 0:19:51These are much chunkier bits than normal, but they are very tender.
0:19:51 > 0:19:57Your idea of putting the meat in raw into the pie, it really works. It makes it much more tender.
0:19:57 > 0:19:59Well, thank you very much.
0:19:59 > 0:20:02And this is your amazing...
0:20:02 > 0:20:03Jura, happy...
0:20:03 > 0:20:08- happy mountain seaside venison. - Yeah!
0:20:08 > 0:20:11Venison is a wonderfully versatile meat,
0:20:11 > 0:20:16fantastic in stews in pies, brilliant roasted or simply grilled.
0:20:16 > 0:20:19It also makes one of the best snacks ever!
0:20:19 > 0:20:22First, make a spicy tomato sauce.
0:20:22 > 0:20:24Add olive oil to a hot pan,
0:20:24 > 0:20:27finely dice a red chilli and fry.
0:20:30 > 0:20:33Add some chopped tomatoes...
0:20:34 > 0:20:37..a good squeeze of lemon juice,
0:20:37 > 0:20:39a pinch of salt,
0:20:39 > 0:20:41a teaspoon of sugar,
0:20:41 > 0:20:44pop in a stick of aromatic cinnamon
0:20:44 > 0:20:48and a sprinkling of punchy ground cumin.
0:20:48 > 0:20:53Now leave the sauce to bubble away while you get on with the rest of the recipe.
0:20:53 > 0:20:56Cut a piece of venison fillet into small chunks,
0:20:56 > 0:21:00season with salt and pepper,
0:21:00 > 0:21:02coat with a dash of olive oil
0:21:02 > 0:21:06and fry in a hot pan.
0:21:11 > 0:21:16Put the succulent browned venison on warmed flat bread,
0:21:16 > 0:21:19finely slice some crisp white cabbage...
0:21:21 > 0:21:24..cut a gherkin into thin slices
0:21:24 > 0:21:27then pile on thin slivers of red onion.
0:21:28 > 0:21:32Next, spoon over the spicy tomato sauce.
0:21:32 > 0:21:38For extra yumminess, chop a clove of garlic, stir into some mayonnaise and dollop on.
0:21:42 > 0:21:45Finally top with a couple of sprigs of mint.
0:21:45 > 0:21:51You're now ready to roll up this wonderful parcel of deliciousness and tuck in.
0:21:55 > 0:21:57The best kebab ever.
0:22:06 > 0:22:11Right now, it's the perfect time to tuck into one of my favourite game birds, duck.
0:22:11 > 0:22:15They've spent the summer months fattening up on fresh grain
0:22:15 > 0:22:20and lush vegetation so they're in prime condition and ready for the pot.
0:22:20 > 0:22:24Delicious wild mallard, one of my favourite things to eat.
0:22:24 > 0:22:27I'm just going to take the breasts off the duck.
0:22:27 > 0:22:30I'm cooking the mallard, one of the biggest and tastiest
0:22:30 > 0:22:34breeds of wild duck, with Puy lentils and chanterelle mushrooms.
0:22:34 > 0:22:38Just knowing what I'm moving towards is making me feel hungry.
0:22:38 > 0:22:41The meat just smells rich from here.
0:22:41 > 0:22:46It's a wonderful dark colour, just showing varied diet
0:22:46 > 0:22:50and look - one delicious-looking wild duck breast.
0:22:50 > 0:22:53Now this you really don't want to throw away.
0:22:53 > 0:22:59The carcass makes absolutely delicious stock when you've been for a walk in the wet woods
0:22:59 > 0:23:02or out in a cold country path in the middle of autumn.
0:23:02 > 0:23:08Come back and a big mug of duck stock with lentils bumping around in the bottom - heaven!
0:23:08 > 0:23:11Now that is delicious. Doesn't that look tasty?
0:23:11 > 0:23:15I'm just going to score the breast and this will help it crisp up.
0:23:15 > 0:23:19Fried duck breasts make a fantastic quick supper
0:23:19 > 0:23:23and you can buy them ready-prepared in butchers and most supermarkets.
0:23:23 > 0:23:27On with the rest of the dish, I've got some lentils here, fantastic Puy lentils,
0:23:27 > 0:23:32great with fish and especially with game and even more so duck.
0:23:32 > 0:23:34In the pan
0:23:34 > 0:23:37with one big fat shiny bay leaf.
0:23:37 > 0:23:40On the heat to cook until tender and a little bit biting,
0:23:40 > 0:23:44not undercooked in the middle but they should have a little bite.
0:23:44 > 0:23:49Now, one...fat stick of celery,
0:23:49 > 0:23:52one shallot,
0:23:52 > 0:23:55and then some good carrots.
0:23:55 > 0:23:59I want everything chopped up nice and small in this,
0:23:59 > 0:24:01teeny tiny.
0:24:01 > 0:24:05And then one good fat clove of garlic.
0:24:05 > 0:24:08Again, like everything else in this, I want it nice and small.
0:24:08 > 0:24:11And now we get onto the meats.
0:24:11 > 0:24:16Four good rashers of bacon, sliced into
0:24:16 > 0:24:20nice little match-stick pieces.
0:24:20 > 0:24:23A tiny splash of olive oil just to get the bacon going.
0:24:23 > 0:24:30Don't swamp it in there, separate it out and try not to cook the bacon in whopping great clumps.
0:24:30 > 0:24:35You feel you're getting somewhere straight away the minute you start smelling fantastic sizzling bacon.
0:24:35 > 0:24:39This is the time to add the vegetables, yum.
0:24:39 > 0:24:43That's very pretty, look at all those fantastic colours in there.
0:24:43 > 0:24:47In some circumstances, I'd want to fry the mushrooms very hard
0:24:47 > 0:24:50but today I just want them to kind of give up
0:24:50 > 0:24:52and wilt a little bit.
0:24:52 > 0:24:57Put the chanterelle mushrooms in with the vegetables.
0:24:57 > 0:24:58A tiny little bit of oil
0:24:58 > 0:25:03and a good amount of salt on the skin. I want
0:25:03 > 0:25:07the frying pan incredibly hot so the skin starts sizzling straight away.
0:25:09 > 0:25:12The lentils can go back in their pan,
0:25:12 > 0:25:15and everything should be mixed.
0:25:15 > 0:25:19A last slug of olive oil and...
0:25:19 > 0:25:25a dash of red wine vinegar. This is so earthy, it's really OF the ground.
0:25:25 > 0:25:30The duck is going to go so well with it. I'm just going to turn
0:25:30 > 0:25:32the breasts. Look at the skin.
0:25:32 > 0:25:37These ducks just smell absolutely delicious.
0:25:37 > 0:25:40Look how pretty that is, that's a happy thing to look upon.
0:25:40 > 0:25:44Makes me feel calm strangely, I don't know why.
0:25:44 > 0:25:47The duck breasts I'm just going to sit here briefly.
0:25:47 > 0:25:50Slicing it on an angle, nice and thinly.
0:25:50 > 0:25:55That is going to be a very delicious thing and I can't wait to try it.
0:25:55 > 0:25:57So fantastic lentils,
0:25:57 > 0:26:00earthy mushrooms, carrots, celery.
0:26:00 > 0:26:06It's really of the ground and the duck has flown down and ended up resting on top of it.
0:26:06 > 0:26:09It's had a life, and you can taste it.
0:26:09 > 0:26:15Wild duck, again and again and again, is something I want to sit down to.
0:26:19 > 0:26:25This Sunday lunch, forget chicken and go for a whole roast duck.
0:26:25 > 0:26:27It's quick, easy and utterly delicious.
0:26:27 > 0:26:29I promise you will love it.
0:26:29 > 0:26:33Chop a handful of succulent prunes and soak in brandy.
0:26:35 > 0:26:40Then finely shred a crisp red cabbage.
0:26:42 > 0:26:46Add vegetable oil and butter to the pan,
0:26:46 > 0:26:49and then throw in the shredded cabbage and fry.
0:26:53 > 0:26:56Add some whole cloves, a couple of bay leaves
0:26:56 > 0:26:59and season well.
0:27:03 > 0:27:07When the cabbage is starting to soften, add a glug of red wine vinegar.
0:27:09 > 0:27:12Sprinkle in some sugar.
0:27:13 > 0:27:16Next, add your drunken, brandy-soaked prunes.
0:27:19 > 0:27:21Now it's time to get stuffing!
0:27:25 > 0:27:30Finally, rub the bird all over with butter and season.
0:27:32 > 0:27:37Then roast in a hot oven for around 25 minutes.
0:27:37 > 0:27:43When the bird has turned a sizzling dark golden brown, whisk it out of the oven.
0:27:43 > 0:27:48Scoop out the sweet, steaming cabbage stuffing and carve.
0:27:54 > 0:27:58'Super-fast, super-succulent and super-delicious.'
0:27:58 > 0:28:00Wow.
0:28:18 > 0:28:20Subtitles by Red Bee Media Ltd