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00:01We do do sponsor Neven's English food tour too.
00:06The gas part is only part of it.
00:42This is Bishop Auckland, a town south of Durham.
00:46Many years ago was a busy, bustling site for railway and for mining.
00:50But when the mining stopped, it fell into decline.
00:52But now, there's a very exciting regeneration programme happening here.
00:59The regeneration of Bishop Auckland includes a collection of cultural attractions,
01:04featuring galleries, gardens, museums and historic buildings.
01:08One of the most striking additions to the town centre is the Viewing Tower,
01:12designed by Irish architect Niall MacLachlan, to give visitors a bird's eye view of the town.
01:18And it's here where I've come to meet Clare Barron, Head of Exhibitions at the Auckland Project.
01:27So we have a range of visitor attractions here in the town, which are all centred around the palace here,
01:32which was the historic home of the Bishops of Durham, who were once really powerful warlords,
01:37basically, who ruled north of England.
01:39And surrounding the palace, we also have beautiful parkland and the gardens garden.
01:43Yeah, they're gorgeous. And these are some of the gardens here we're looking at.
01:45Yeah. So this is the Great Garden, which actually only opened this year.
01:48And there's one still in construction. So it's very much an evolving project here.
01:53We continue to build and continue to grow what we have for visitors.
01:57But alongside that, we also have out in the marketplace,
02:00the Spanish art gallery with the tapas bar and the mining art gallery as well.
02:05Clare, what are some of the highlights in the mining art gallery?
02:07The things that aren't to miss are two local artists in particular.
02:12One of whom, Tom McGuinness, who was born just in Whitton Park,
02:15which is only a couple of miles away, was a miner himself.
02:18And the very first painting you'll see when you come into the gallery,
02:21which is a depiction of the Miner's Gala in Durham.
02:23So that's, I suppose, a massive celebration each year of mining heritage in Durham city centre,
02:29where the banners from each of the collieries are processed through the city up to the cathedral.
02:33We also have Norman Cornish, who's probably one of the most celebrated mining artists in this region,
02:39who depicts life within the community, particularly in Spennymoor, which is just a couple of miles from here.
02:45And you'll see some scenes that are really familiar.
02:48So particularly a scene down the pub.
02:50So everybody with their pints, wearing their flat caps.
02:53So very much a kind of scene that we are all really familiar with.
02:57And also a chip fan, which people who are from Spennymoor really remember in the 50s and the 60s,
03:02which sold fish and chips on the corner.
03:04We all love fish and chips.
03:05We all love fish and chips.
03:06What about the Spanish gallery, the beautiful art there?
03:08So we centre on the so-called Golden Age of Spanish art,
03:11which is the 16th and the 17th centuries.
03:14And we have paintings on display from people who may have heard of,
03:16such as Velázquez or Murillo from that period, but also an amazing El Greco crucifixion,
03:22which is definitely not one to miss.
03:25And after you've enjoyed looking at the Spanish paintings,
03:28you can step into the tapas restaurant beside the Spanish gallery,
03:31where I'm about to be showing how to make paella.
03:35There's a lot of interesting ingredients here.
03:37So what's the first thing you're going to do?
03:38We are going to get the chicken on, which we marinate in...
03:42That's it there?
03:43...and tomato paste.
03:44Yeah, that's the one right there.
03:45So we'll get this going, get a nice sear on these bits of chicken,
03:50and we'll drop the onions in at the same time there.
03:53Now we're going to add the chorides, though, get a little bit of colour on that.
03:56And then we'll start adding some of the bravas sauce, which we use...
04:00How do you make that?
04:00That's made with the tomatoes from the garden.
04:03We mix that with some red peppers, some garlic, some paprika.
04:06So now we'll add some of this to Spanish wine.
04:08Love it.
04:09Gives, like, tropical, fruity, zesty flavours, so...
04:12A nice, generous measure.
04:14Yeah, yeah, you've got to, haven't you?
04:16People like their wine when they're eating.
04:17Yeah, yeah.
04:18Oh, I agree with you.
04:19Now we're going to add a little bit of this pork stock.
04:22We keep this from braising the belly porks.
04:24That's interesting.
04:25Then we reduce it all down.
04:27It's great that it's a one-pan dish, but you're doing everything in stages,
04:30browning off your meat, you know, your onions, and then your wine goes in, then your stock.
04:35Yeah, I think with a paella, like anything when you do, it's one-pan wine.
04:39It's nice to build them flavours up, you know.
04:42Yeah.
04:42Start with one and just, as you go, just gradually build it all up, yeah.
04:45This is sweet paprika.
04:47Okay.
04:47To balance out with the paprika, what we got through the bravas.
04:49And then we'll add a little bit of the saffron, which also adds that nice depth of flavour.
04:56So now we've got that on a nice simmer, we'll get the rice in.
04:58We just use the standard paella rice.
05:00Yeah, the rice, lovely.
05:01It's got a nice flavour to it when it's all added together.
05:03Yeah.
05:04We'll just add a couple of bits of lemon and a couple of wedges of orange.
05:07Orange.
05:07Just to bring an extra bit of fruity depth to that.
05:10So we've got a selection of vegetables here, which we got from the garden.
05:13These are carrots we've got from the garden, which we kind of blanch.
05:16And then we use a Valencia pickle.
05:19Okay.
05:19So we've got sherry vinegar in there.
05:21We've got some sweet paprika.
05:23Yeah.
05:24Some cumin, a bit of sugar, and Valencia carrots.
05:27We've got some nice beet roots here as well.
05:29These are just basically just steamed beet roots.
05:32Nice big chunks.
05:33Yeah.
05:34And then we'll add some roasted and sliced red peppers.
05:37Lovely.
05:38This is our charcuterie.
05:40We use the serrano ham, which we buy in as a whole leg.
05:44We've got this one here, a venison salami.
05:47Oh.
05:47Which is surprisingly fits very well on a form of Spanish charcuterie.
05:52This one here is the manchego cheese.
05:54And then we balance that out with a Harrogate blue.
05:57So it's a blue cheese from this country rather than that country.
06:00I love it.
06:01Then we also have a tomato chutney.
06:03That is also made with tomatoes from the garden.
06:06And visually it looks beautiful.
06:07Yeah.
06:07And the fact that it's local.
06:09You have local elements, you have Spanish elements.
06:11Yeah.
06:11Yeah.
06:11It's a real fusion.
06:12Exactly.
06:13So that looks like that's ready there.
06:15So we're going to just finish this now with a little bit of parsley,
06:18a few spring onions.
06:20Isn't that so colorful?
06:21I love the addition of the beet roots, the pepper.
06:23Can I taste?
06:24Go for it.
06:25Are you sure?
06:25Go for it.
06:26So where do we go?
06:27Just get stuck in.
06:28Yeah.
06:28Oh, I see what you meant at the bottom.
06:29So hopefully we've got the nice bits everyone fights over on the bottom.
06:33That is so delicious.
06:34Sam, thank you so much.
06:35No problem.
06:36Absolutely love it.
06:37Really good.
06:42It's time to meet up with Clare again and head to the grounds of the Bishop's Palace.
06:47On the way we pass this striking modern building, which houses the Fate Museum.
06:51The design by Irish architect Niall MacLachlan, who also designed the view and tower, was inspired by St. McDarrah's Chapel
06:58in Connemara.
07:01So before we go inside, Evan, I thought this was a good place to start just to say a little
07:04bit about Auckland Palace, which is here behind us.
07:08So this is the home of the Bishops of Durham, and they're known as the Prince Bishops of Durham, which
07:13is unique in British history.
07:15So there has been a Bishop of Durham since about the 10th century.
07:19But after William the Conqueror conquered England, he decided to give special powers to the Bishop to essentially rule and
07:28govern the north of England on his behalf.
07:30So they had powers that were unrivalled.
07:33They had the power to mint their own coins, levy taxes, raise an army, and essentially were tasked with guarding
07:39the border with Scotland, keeping England safe in return for the King's favour.
07:44But as a result, they were pretty wealthy men, and they ploughed their wealth and their money into this building.
07:50So this is really a statement of power.
07:51And how old is that building?
07:53We know there's been a bishop living here since about 1120.
07:56But the building that we see behind us dates originally from about 1180.
08:00So there's been somebody living here for the best part of 900 years.
08:03When did the bishops leave the palace?
08:04So there was a bishop living here, in fact, right up until 2010.
08:08So it's pretty recent.
08:09And this is the church here behind you?
08:10Yes, so this is our chapel.
08:11But it was originally actually the Great Hall.
08:13So if you can imagine medieval knights and bishops, they'd have been out on their days hunting in the park,
08:18and they'd come back here to feast.
08:21So actually, it seems like a good moment for us to go into the long dining room.
08:23Great, let's go.
08:33So there are many incredible rooms in the palace.
08:36But this is really, I think, the place where we can kind of witness the splendour with which they lived,
08:42and how they entertained on a pretty grand scale.
08:44It looks amazing, so it does have to say beautiful.
08:47I suppose pride of place being the pineapple, the ultimate status symbol.
08:52And the bishop actually was able to grow his own.
08:54Here?
08:54Right here, in the wall garden.
08:56So originally there was a pinery, so glass houses that could grow pineapples and vines.
09:02And in fact, this was a real modcon, really new invention in the 1750s, and the bishop was so proud
09:07to have one.
09:07So that was always on top, showcasing, this is what we've grown here.
09:10Yeah, this is the wealth, this is my status, and this is the skill of my gardeners.
09:14So we're at dessert by this point, at least course five.
09:17But yes, these towers of sweetmeats, biscuits, all innately decorated, really showcasing the skill of the pastry chefs, together with
09:26jellies, syllabubs, and all manner of fruit grown in the garden, all out of season as well.
09:31And you can see the grandeur, like the mirror in the centre of the table, it reflects all the lovely
09:35paintings, the beautiful fruit, the lovely ornate kind of biscuits-like.
09:40It's very grand, isn't it?
09:41This would have been a really impressive place to come for dinner.
09:44And ultimately, this inspired everything that we have here at the Auckland Project.
09:50So these paintings inspired the Spanish Art Gallery collection, and also the contents of the Faith Museum as well.
09:55It's just an amazing story, it really is, and such a beautiful place to visit.
09:58Thank you so much for your time, Clare.
10:00Thank you so much, it's been a pleasure.
10:30The first steam-powered railway passenger service in the world was the Stockton Darlington Line, which was established in 1825,
10:38very close to where I am now in the north-east of England.
10:42This is the Weardale Line, which dates back to 1847, and so far 16 miles of track have been restored
10:50between Stanhope and Bishop Auckland.
10:52Wayne Dixon has worked on the railways for 40 years, and now volunteers on the Weardale Line, often teaching people
10:59how to drive this Rolls-Royce powered locomotive.
11:03I'm going to show you the controls of the locomotive before we head off.
11:06So very quickly, this is your directional controller.
11:09This one here?
11:10Yeah. So whatever you do on your side will repeat itself on my side.
11:13This is your power controller, so your accelerator, if you're driving a car, and you would pull that gently towards
11:18you.
11:19And this is your power brake.
11:20Mm-hm.
11:21So when we want to stop the logo, this is what we'll use.
11:24OK.
11:24OK.
11:24So, first things first, start the engine up, the magic button.
11:28Just one.
11:28Jump in.
11:30There you go.
11:31It purrs.
11:32Not bad.
11:32It purrs.
11:351964, and it purrs.
11:36So we'll just wait for the air pressure to build up a little bit.
11:39To do that, just move that towards you slightly.
11:42OK.
11:42Yeah?
11:42And you'll see the rev counter come up to about 800.
11:45Do that, pull it towards you.
11:47Yeah, OK.
11:47Right, now we're going to put it into gear.
11:49Push that across.
11:50Like this, up here.
11:52There we go.
11:53Got it out.
11:54Right, I'm going to take the handbrake off.
11:55So it's currently on.
11:57The flag tells me the brake's on.
11:59So I want you to wind that wheel.
12:02That's it.
12:03Keep going.
12:04Keep going.
12:04It takes a while.
12:06It will stop.
12:07There you go.
12:08OK.
12:08That's it.
12:09Before we go any further, before the locomotive moves, we must press the horn.
12:13That makes people aware that we're going to move the loco.
12:16OK.
12:16So give that a blast.
12:18That's it.
12:19There you go.
12:20Brilliant.
12:20Henry Boyhood's dream.
12:22OK.
12:22Eyes forward.
12:23Eyes forward.
12:24OK.
12:24So we're going.
12:25Bit of power.
12:26Bit of power.
12:27OK.
12:27Towards me.
12:28Yeah.
12:29What's your speed?
12:29Body.
12:30I want to be looking at.
12:31Six miles an hour.
12:32Six.
12:32OK.
12:32Perfect.
12:33All right.
12:33Five.
12:35What is this run on?
12:36It's diesel.
12:37Diesel.
12:38It's a diesel engine.
12:39Yeah.
12:39So 16 and a quarter litre engine.
12:43325 horsepower.
12:45Wow.
12:45And this would have been used to bring coal, was it?
12:47It was used in marshalling yards around the railway.
12:50Yeah.
12:51And in mines.
12:53Brilliant.
12:53This was a proper workhorse in its day.
12:55Yeah.
12:56And how old is this?
12:57It was built in 1964.
13:00So it's two years older than me.
13:03Yeah.
13:04I've been in the real industry for over 40 years now.
13:06Yeah.
13:07I love it.
13:08It's a passion.
13:08It's not a job anymore.
13:10It's not a job.
13:10Isn't that nice?
13:12Do I do the horn again?
13:14You can, yes.
13:15Can I, yeah?
13:15You look a big kid over there, don't you?
13:19Freighting the sheep.
13:20I know, the furry sheep.
13:23So just a little bit further up here, in the distance,
13:26you'll see a bridge.
13:27Yeah.
13:28We're going to stop on that bridge.
13:30Okay.
13:30So this is your first attempt, breaking the train, right?
13:33Okay.
13:33So you're going to have to get used to this.
13:34Okay.
13:35Now, because it's 48 ton of, I think it's going to take a bit of time to stop.
13:38It doesn't.
13:39It doesn't, okay.
13:39So you have to be really careful and gentle with it.
13:41Okay.
13:41Otherwise, we'll go.
13:43Oh really?
13:43Oh yeah.
13:44The brakes are like that?
13:45So, bring it back to the first click.
13:47Click here.
13:48Right?
13:49Yeah.
13:49Now get ready.
13:50Now just bring it towards you a little bit and you'll feel it.
13:52Yeah.
13:52You'll feel resistance.
13:54Yeah.
13:54Just get on the bridge.
13:55Okay.
13:56And then pull it towards you a little bit.
13:58Yeah.
13:58And then let it go again.
13:59Let it go.
14:00Then pull on towards you.
14:01Towards me.
14:01Like that.
14:02And that's it now.
14:03That's the train braked.
14:04Yeah.
14:04Brilliant.
14:05It won't move.
14:06Don't need any further.
14:06I'm getting off.
14:12Okay, so take the brake right off.
14:14Just push it all the way off.
14:15Release.
14:15All the way off.
14:17Let the pressure drop.
14:19Drops down.
14:19When you feel a move, you can give it a bit of power.
14:21Bit of power.
14:23Bit of power.
14:43So the railway is a very historic railway, and it's owned by the Oakman project.
14:48It was brought out of administration about five or six years ago.
14:52And we had to spend nearly a year getting the truck back to its condition.
14:57Okay.
14:58And then since then, we've developed the railway quite a lot.
15:01And we do various different trains now, specialty trains.
15:05Gin and cheese is very, very popular.
15:08What is that?
15:08So essentially, we get a local gin supplier on board with us.
15:12A local cheese supplier on board with us.
15:15Everybody gets on board.
15:16And they have about four or five gins on the way up to Stanup and all the way back.
15:20That sounds like fun.
15:21And when they get off, there's a few wobbly ones.
15:24We're trying to promote local suppliers.
15:26Use the local supply chain wherever we can.
15:29And that goes from the truck, the stone, the ballast, the sleepers, right up to the events themselves.
15:37So try and use local people.
15:39That's brilliant.
15:41Excellent.
15:42Great job.
15:43That's it.
15:44Oh, wow.
15:45I hope you've had a great day, Nevin.
15:46What a brilliant day.
15:47Excellent.
15:47You've made it so special.
15:48You're very welcome.
15:49Very welcome.
15:50But I've got one last thing for you.
15:51Go on.
15:51Before you leave.
15:52And that's to present you with the certificate that says that you're now a Sentinel locomotive driver.
15:58Are you sure?
15:59I think you've passed me.
16:00I'm still alive.
16:01Come here.
16:02Call to me in Ireland sometime.
16:03I will do.
16:03Thank you so much.
16:04What a gent.
16:04Cheers, mate.
16:06What a gentleman.
16:07Fantastic.
16:08Love the whole experience.
16:09Something I've always been intrigued to do.
16:11Actually drive a trail.
16:11Well, actually, he drove half it.
16:13But a beautiful part of the country.
16:14You get to see nature and just lovely people.
16:17What more can I say?
16:18I got my certificate.
16:18Can I hang this up at home?
16:26I'm back in the city of Durham again.
16:28And its historic centre.
16:29Which is looped by the River Ware.
16:31The cobbled streets wind their way up the steep hill.
16:34To the cathedral and the castle at the top.
16:37Close to the cathedral is Farrow.
16:38One of Durham's really good restaurants.
16:41Today I've got two dishes for you.
16:44So we've got a halibut.
16:46So that's the fish course.
16:47Now we'll taste the menu at the moment.
16:48And then we've got a duck main course.
16:50Which is quite new on the menu.
16:51Just going to start off by cooking the turnip fondant.
16:53Just a white turnip.
16:55But what we do first is we brine it.
16:57And we have lots of aromats in there.
16:59Lots of herbs.
17:00Lots of aromats in the brine.
17:01So it's already took on the saltiness and the flavour to it.
17:04Yeah, yeah.
17:04So what I'm going to do is just get a quick bit of colour on this.
17:07I'm just literally just wanting that caramelisation on it.
17:09Oh, gorgeous.
17:10And in the meantime, I've just got a little butter emulsion on there.
17:13And do you want me to put them in?
17:14Yes, please.
17:15Okay, lovely.
17:15The mussels speak for themselves, really.
17:18And these are cooked.
17:18They're huge mussels.
17:19Yeah, they're a lovely size, aren't they?
17:21And then again, the mussels just lovely.
17:23Get that butter coated on them.
17:25So there's quite minimal cooking with this one.
17:28I think there's a lot of elements.
17:29I'm really impressed.
17:31Yeah.
17:31Got a lovely bit of colour there.
17:32Yeah, lovely colour on it now.
17:34Get this halibut in the pan.
17:36So again, with the halibut, we love a brine here.
17:38Yeah.
17:39So halibut's been brined.
17:40It's not to season it all the way through.
17:42Yes.
17:43But it just adds a base seasoning in.
17:44Yeah.
17:45So I know every piece of halibut is going to be seasoned to a certain point.
17:50So yeah, as you can see there, colours up really quick.
17:52It's always a quick, really quick cook on it.
17:55And we just get the butter in, getting nice and dark, nice and brown.
17:58So it adds that nuttiness to the halibut itself.
18:01And then, yeah, it's just ready for plating.
18:03So what's in the puree?
18:04We've just got lots of turnips, some shallots, some garlic, bit of butter, plenty of salt.
18:10But we also put whey in there as well.
18:13Get these mussels out of here.
18:14Yeah.
18:14And that's down in the butter.
18:15Yeah, yeah.
18:16Just gently warming them up in there as well.
18:19Yeah, they're nice big mussels.
18:20They're beautiful.
18:20Yeah, yeah, yeah.
18:21So we've got some apple gel here.
18:23Oh, apple.
18:23Yeah, so it's really nice and fresh in this city.
18:26Yeah.
18:26We make this just using fresh apple juice.
18:29And then what we do is reduce it by half.
18:31So it makes it really sweet and really intense.
18:34So we'll just get our halibut on the plate there as well.
18:36And then we've got some delicate little touches over here.
18:39What's this one here?
18:40So these, so we've just got some pickled turnips here.
18:43As you do.
18:43Yeah, as you do, yeah.
18:45So we're just going to put four little bits of samphire on there.
18:47So again, that sea element with the samphire.
18:49Yeah, and it's just that nice natural saltiness to them.
18:52And then we're just going to put some bits of pick dill on there as well.
18:55So this is a champagne sauce.
18:58Just going to aerate it a little bit.
18:59It makes it really nice and light.
19:01And then I've just got some dill oil over here.
19:03And then what we're going to do is just finish it by just pouring our champagne sauce.
19:08It's been split with some dill oil.
19:09I love the way the puree has kind of kept the sauce in the middle of the plate.
19:13Yeah, yeah, yeah.
19:14And that's what we do.
19:15That's stunning.
19:15Obviously, we don't serve it on this.
19:17We generally take it off like that.
19:18That is fabulous.
19:20Going to taste this when it's hot.
19:21Yeah.
19:21I love halibut.
19:22And I love the way you present it and even doing the puree sauce.
19:26Yeah.
19:26A little bit of muscle.
19:27And that apple.
19:27I thought apple was so interesting.
19:29Yeah.
19:29The sauce usually goes down really well.
19:31I love it.
19:32That is stunning.
19:33Yeah.
19:34Oh my God.
19:35Glad you enjoyed it.
19:36Oh, what?
19:36I loved it.
19:37Okay.
19:38So that's our lovely halibut.
19:39Now we'll do our duck.
19:39I've just got this pan here, which adds the duck fat in from earlier.
19:43And so I'm going to use all that duck fat just to help color off the salsify over here.
19:48So that's your salsify there.
19:50Yeah.
19:51We've just peeled it.
19:52And then what we've done is back packed it in lots of herbs, lots of garlic, and a
19:57bit of oil as well in there.
19:59And this is?
19:59So this is braised duck like.
20:01Again, we just let it cook in its own fat, but we put a few herbs, a bit of garlic
20:05in
20:05there.
20:06And then the next morning, we'll pick it all down, flake it all down, and then we mix
20:10it with some of our duck shoe.
20:12And then we also put like some teriyaki sauce in there as well.
20:15So I'm just going to pop this salsify in the pan just while I'm talking.
20:18I really like salsify as a vegetable.
20:20I think it's very versatile.
20:21You don't see it that often, but it's beautiful.
20:24So what are you doing next?
20:25So I'm just putting a little bit of grease proof in, and I'm going to get a really nice hot
20:29pan.
20:29And I'm just going to seal this off.
20:31Like I said, I just want a nice crispy edge on it.
20:33It's being cooked.
20:34I don't want to cook it too much anyway, because it'll start drying the meat out.
20:37That's very clever, the wee bit of paper on it now.
20:39Yeah, yeah.
20:40It's like an element of insurance for us sometimes.
20:43Yeah, just so it doesn't stick to the pan.
20:45These are good non-stick pans anyway.
20:48Do you know what I love about your kitchen?
20:49It's so open and beautiful, but these windows are stunning.
20:51Yeah, it's a lovely backdrop.
20:53It's quite nice to have the chefs working in a kitchen with a bit of daylight as well, actually,
20:58because we're often stuck behind the scenes, I think.
21:00Look, you're getting a lovely crisp on that.
21:01Yeah, so you get a lovely colour on it.
21:03I'm going to take this off now.
21:04I suppose you're kind of smoking it too with the paper in the pan, aren't you?
21:07Yeah, yeah, yeah.
21:08So we'll start plating it up now.
21:09Lovely.
21:10I'm just going to do a little rocher of it on the plate.
21:12What did you call that?
21:14A little rocher.
21:15A rocher.
21:15I've never heard that.
21:17Wow, I'm learning now.
21:18This is brilliant.
21:19Pop this duck leg on as well.
21:20Yeah, that's the duck leg.
21:21Now I've got a plum gel.
21:22So we use Mirabelle plums.
21:24Yes.
21:24And we just use the puree for it.
21:27And then what we do is just a little bit of vinegar through it, a little bit of sugar.
21:30And then again, we just set it with agar and it sets into like a jelly.
21:33And then we just blend up and it goes nice and smooth.
21:36And over here, I've just got pickled plums.
21:39Okay.
21:40So they're the red plums, are they?
21:41Yeah.
21:41So just red plums.
21:42And again, just a bit of vinegar, a bit of sugar.
21:45But it just brings a nice little sharp burst of acidity to the dish as well as the gel.
21:49And then we've just got some mizoon across here.
21:51So mizoon is like quite peppery.
21:54Yeah.
21:54A bit of mustardy.
21:55That's exactly it.
21:57And then I think I've got some salsify crisps over here.
21:59Of course you do.
22:01So again...
22:02You've done the puree.
22:03Yeah.
22:03You know, you've browned off your salsify and then the wheat crisps.
22:06I love it.
22:06So again, yeah, we really like to sort of show off a vegetable but in all its different ways.
22:11Just show off sort of how much you can do with just one ingredient really.
22:15I love that.
22:16Now I just need to carve up our duck.
22:18We've just basically just got caramel and then we reduce some plum juice into it.
22:22And then also just add a little bit of vinegar in there.
22:24So it's like almost like a bit of a sweet and sour sauce going on.
22:27Because you need that, because duck can be rich, can't it?
22:28Yeah, definitely.
22:29So it just helps cut through a little bit.
22:31Now all that's left to do is just to carve it up.
22:34So what we do is just go on a little bit of an angle and then we just pop that
22:37on the
22:37plate like that.
22:38That looks...
22:39And then just the finishing touch for it is we're just going to put a little bit of duck
22:42shoe on the plate.
22:43Don't need too much of it because it is quite rich.
22:45Jake, that looks so beautiful.
22:48Study so does.
22:48I'm really looking forward to tasting this.
22:50I love the way you serve, you know, the breast and the leg, which I really, really like.
22:54Great to utilize different cutters, isn't it?
22:55Hmm.
22:57That sauce is divine.
22:58Yeah.
22:58Nice and rich.
22:59Really rich eggs.
23:00And even the shine on it.
23:02Love your food.
23:03Love your style of cooking.
23:05You know, a real lot of elements, but it eats so well.
23:07That's stunning food.
23:08Well done.
23:09Continuous success.
23:10Yeah.
23:10Thank you for coming.
23:29In the next episode, I'll be cooking venison in a fabulous 14th century castle kitchen.
23:34Then it's back to Newcastle for some superb seafood at the city's historic department store.
23:40Newcastle is also home to Greggs, the really successful fast food company famous for its sausage rolls.
23:47And for something completely different, I visit Killen Cafe, where as well as eating good food, customers can also make
23:54their own ceramics.
23:55I hope you'll join me.
24:25We do do sponsor Neven's English food tour too.
24:30The gas pot is only part of it.
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