Original subtitles

I'm Adam Richman, global food explorer.

I've come all the way from the USA...

Oh, man.

..to taste the very best of Britain.

Cheese. Oh, I love that.

Some of the world's most famous foods

share their name with a place in Britain where they were created.

Oh, my god! That's good.

So I am using the map as my menu...

If I am in Eton I have to try Eton Mess.

..eating my way around the country,

place by delicious place...

Eating Earl of Sandwich sandwich in Sandwich.

Bakewell the Bakewell in Bakewell.

Real Aberdeen Angus in Aberdeen.

..and, I'll be exploring all the areas nearby,

to find out what other awesome eats are on offer.

God, this is beautiful.

I'm here and I'm hungry.

Ooh...

This is Adam Richman Eats Britain!

There aren't many British foods

more iconic than the good old pork pie

and the town that put it on the world culinary map

is Melton Mowbray.

I have been told that if I were ever in Melton Mowbray -

and wanted my first taste of pork pie perfection -

I had to head to Ye Olde Pork Pie Shoppe.

Founded in 1851,

it serves around 4,000 pies a week,

30,000 the week before Christmas.

I'm meeting Stephen, an authority on pork pies,

who actually has an MBE

for services to the banking industry - MBE -

making and baking every day.

I know you are super busy.

It smells amazing.

By the way, he has some sausages - just off camera here -

that are calling to me.

I want to eat the air in here.

It smells of butter and roast meat,

it's magic.

But I have come here

because I know you are an authority of,

and great maker of,

the authentic Melton Mowbray pork pie.

Can we go in the kitchen and see how they're made?

We can. I need to give you an apron to put on, first...

Of course. ..then off we go.

Alright. Jacket off, apron on.

To the pies, tally-ho.

You know food is iconic when it's protected by law.

That's right - Melton Mowbray pork pies

have Protected Geographical Indication status,

which ensures both their quality and their provenance.

You say, "Melton Mowbray",

the next two words out of someone's mouth

are usually, "pork pie".

Anywhere in the world. Yeah.

Its synonymous... Right.

..and when you actually try a pie,

in the hometown, in Melton Mowbray,

it just tastes better.

What are the signature elements

for it to truly be a Melton Mowbray pork pie?

The three key points -

that differentiate it from any other pie -

is, one, have to be made within a specific geographical region,

around Melton Mowbray.

Number two,

the pork has to be fresh, British and uncured.

And the third point is the pies are baked with no support.

Uh, here we are,

picking one off a tray, that's how it has to look.

So there's no tin,

there's no hoop around it whatsoever.

What's the first step?

So, the pastry is what we call hot water or boiled pastry.

OK.

Its boiling water, boiling lard,

added to flour, with a little salt.

We're not making a ten inch pizza here,

just about that big.

(LAUGHS)

Speaking right to my New York roots.

We take a dolly. OK. Hello, dolly.

So you then press down and the sides start to come up.

So then, with your thumbs on the shoulder

and using the palms of your hand, not your finger...that's it.

Squeeze and bring it upwards

and then slightly lift the dolly

and move it round and keep an eye, all the time,

that you're keeping that pastry nice and even

all the way round.

So, that's very good.

That's very good.

When it gets to Christmas, we sell 30,000,

in the seven days before Christmas.

What?

So where I'm coming to is that we always need some extra help.

OK, good. So...

You got me, you got me.

If it means free premium pie, I'm good to go.

Right, the meat.

The meat must be fresh British and uncured pork.

So we use shoulder and a little bit of belly.

And, all that we add to that perfectly cured pork,

just a little salt and pepper.

That's it and just press that down

and just keep the pastry up around it.

Time for the lid -

with a little touch of egg wash to keep it in place -

and some crimping, for that signature look.

What is the proper temperature for consumption

of a Melton Mowbray pork pie?

It's a cold-eating pie, essentially.

You don't heat them up.

If you take one of these away... Yes, sir.

..put it in the oven, to heat up...

Right. ..you better watch out

because the heavens will open and a thunderbolt will come down.

(LAUGHS) It's heresy.

Understood. Absolute heresy.

But they still need to be cooked right.

An hour and a half in the oven and they look amazing.

Ooh!

Now, they look a bit alright, don't they?

Look at that colour. Wow!

The final piece of the puzzle -

liquid jelly is poured into the steam holes

to replace the moisture lost during baking,

the perfect bridge between the pork and the crisp pastry.

Sometimes, this doesn't take very much jelly at all

but you keep pouring.

You know when it's full, when it overflows.

When the jelly sets,

it holds the meat in position and it's pretty darn tasty too.

While we let these cool,

I try one that Stephen has lovingly prepared earlier.

So...

Does one normally slice it or pick it up

and eat it like an apple?

Er, you would slice it. Slice it, OK.

Alright, I'm so excited.

This is my first ever proper pork pie bite.

And yes, yes, I will eat it cold.

I don't want that lightning bolt thing

you talked about happening.

Want a nice... (CRUNCH)

..crunch.

Erm, I could hear that... Oh!

..not sure if you could.

I certainly could.

If I cut this up into a slice...

The pastry is phenomenal. Mmm.

The pork almost has a characteristic

of, like, a roast dinner.

The pastry alone is spectacular

but, you know something, the jelly is essential.

Not only does it help keep the meat moist -

as you begin to chew,

it almost liquefies and becomes something akin to a gravy,

the crunchiest, like, most buttery thing

and I just didn't expect it, quite frankly.

I'm taking this with me.

You can have my pie

when you pry it from my cold dead hands.

Cold - emphasis on "cold".

Don't heat these up.

Terrific.

Melton Mowbray pork pie in Melton Mowbray?

Mission accomplished.

Another British classic,

created in the same century as the Melton Mowbray pork pie,

were traditional boiled sweets.

First produced in Scotland in the 1820s,

by boiling fruit with sugared water,

their whimsical shapes and bright colours

are now enjoyed the world over.

And, in Melton Mowbray,

How Sweet - owned by the lovely Harriet here -

has a selection sure to satisfy even the sweetest tooth.

I don't even know where I want to start.

Well, if you're wanting to start

with old fashioned... Yes.

..you can start in the corner, over there.

Let's start in the corner with old fashioned.

I never heard of rhubarb in custard.

May I try those? Yeah, absolutely.

Right, rhubarb and custard.

Mmm!

Strawberry and cream. Strawberry and cream.

Mmm, I love strawberry.

Alright, sherbet lemon.

Sour.

Delicious...

..but sour. Mmm.

Alright, rosy apples.

Mmm.

So, we have chili strawberries.

Chili strawberry.

Ooh! Want to swallow it.

Not for the faint hearted. No, or for the faintest stomach.

OK. Foam shrimp.

Two things I never thought I would say in a confection shop -

foam shrimp.

Why would they choose shrimp?

As...like, you know, kids like teddy bears

and elephants and, like...

Well, they're usually paired with foam bananas.

Who eats shrimp and bananas?

Like, were they throwing darts at a board

that had, like, things on it?

And it could have easily been,

you know, like, tigers and automobiles.

Banana...

..taste that with a little shrimp.

Mmm.

That's really lovely.

Alright, I have to take something to go.

May I grab some spiced apples...

Yeah, absolutely. ..to go?

Thank you very much.

I am off to find a toothbrush, some insulin

and check out more of Leicestershire.

Having had my Melton Mowbray pork pie

in Melton Mowbray,

I'm on the hunt for other delicious treasures

in Leicestershire.

And that has brought me to Leicester,

the region's biggest city

and home to a thriving South Asian community.

And Leicester actually hosted

the second largest celebration for Diwali

outside of India itself -

second largest on the planet.

So, with a culture and tradition that strong here,

I guess I got to head to the award winning Spice Bazzar.

Spice Bazzar is run by Chef Abdul and his family

and, behind this door, awaits chicken Jaipuri -

a dish that's an explosion of colour, flavour and tradition.

What are you working on over here?

I am working on a masala here. Do you want to try a little bit?

Is this, like, the basis of, like, chicken tikka masala?

Yes, this is the nation's favourite.

Got to try some.

I see a spoon's here. Yes, go for it.

May I get some of that sizzling magnificence?

Oh, yeah.

That is terrific.

The coconut, really, when it's hot,

you really get the coconut.

That's really...mmm.

Oh, yeah, can you can make it into, like, a bar of soap?

Whatever your wish is.

Can actually taste each individual spice in this.

Terrific.

How many different curries are on your menu,

here at Spice Bizarre?

Oh, we've got about 100 different curries

but the base is, the engineer's this sauce itself...

Oh, really? ..which is the gravy.

And then you sort of add that to make the complete sauce?

Exactly, that's the heart of the curries.

That sauce goes in

and then your normal spices go in with different curries

but that's the backbone.

That is the backbone.

Now, how did you learn them? They all family recipes or...?

It's my dad's recipe. So he brought me up on it.

Abdul has owned the restaurant for over 15 years

and their family recipes have impressed

more than just their loyal local customers -

winning multiple regional and national awards.

You won best curry?

Won the nation's one.

So we won it in Manchester and became the best restaurant.

And is it all back to the gravy

or is it Dad's...Dad's secret formula.

It's down to one of our signature dishes.

Which is? Which is a Jaipuri.

We're going in. We're going in.

The award-winning chicken Jaipuri

starts with garlic, onion, green pepper, salt,

dried fenugreek and fresh chillies,

before things really start heating up.

So, get that all going. Sir!

Away we go.

We're...we're firing.

Like, how many fresh ingredients are actually in it?

The fresh chillies are going to be, like,

that's the stuff that's going to make your taste buds

glad you're alive and make you go,

"I need three orders of righter 'cause my tongue is on fire."

Next, into this luscious curry, goes diced chicken,

tomato puree, garam masala

and Abdul's dad's secret blend of spices.

Hoo, does that smell amazing.

And then the last bit...

Gravy. ..is your gravy.

That's it.

So that goes in.

The flame just slightly goes up.

Are you ready? Oh. Dude, I've been ready.

Are you ready? I want you guys to smell.

Here, smell. Smell, Britain. Smell this.

From me and Abdul, please, smell this.

Along with papadums, pilau rice, naan, dips and pickle,

I am so ready for the classic curry experience.

That's your award-winning chicken Jaipuri.

Oh, would you look at that, chef?

You're an absolute legend, man. Thank you so much.

Just get into it. Yes, sir.

You don't have to tell me twice.

Thank you, thank you, thank you.

Oh, smells amazing.

I mean, even the rice

looks like...like a festival unto itself.

Oh, yes.

Oh, wow.

That's fantastic.

The spice is dialled in so perfectly

that it doesn't blow you out.

It actually wakes you up to get all the other flavours.

It's incredible.

One of the most complex, most enjoyable to eat

and most intriguing, flavour-wise, sauces, curries, dishes I've had.

I know it's creamy at the same time

and it's spicy at the same time, it's super savoury.

Since I embarked on my mission to let the map be my menu -

and have a chance to truly taste and eat Britain -

I have been craving a curry.

This is the first curry I've had on my mission

and I am so glad I made it this one.

Oh, that's good.

Not just that dish but the entire meal was amazing

and I'm not done yet.

After having some traditional tastes,

I'm excited to round off my East Midlands adventure

with something completely original -

in the small Leicestershire village

of Thurlaston.

I've heard that there's a restaurant called Dom,

that's using the best local produce

in fun and inventive ways.

Head chef Vincenzo creates contemporary tapas style dishes

and I can't wait to see what he's cooking up today.

Right, chef, so what are we going to make now?

So we're going to make a really good mac and cheese doughnut,

using Red Leicester.

You heard that right - a mac and cheese doughnut.

But a doughnut? Like, how did you, like...

Was it just wake up one night... I know!

..in bed, like, "Oh, I had a dream?"

It was...how did it happen?

We wanted to give something which is like, erm,

classic mac and cheese

to, uh...in a different shape, different way of cooking.

I mean, Leicester has given its name

to a style of cheese...

Yes. ..Red Leicester.

Red Leicester.

And you use a very specific Red Leicester, right?

From a local farm just, er, four miles down the road.

And, er, they are the only company

to produce Red Leicester in Leicester.

So what was it about this particular farm

that made you choose their Leicester cheese?

So they are very keen on the product.

They've got 150 Friesian cows with the pedigree

so they can track the cows for many generations.

This is the only Red Leicester made in Leicester.

They don't pasteurise the milk.

So that's unpasteurized, er, cheese.

What do they do to make their cheese orange?

The use a berry - an indigenous berry -

which is a natural plant.

And there's this orangey colour.

Like, the smell and the taste is, like, something unique.

Much more taste and smoothness.

Wow. Wow.

Side quest complete - Red Leicester in Leicestershire.

There's an overwhelming butteriness to it.

It, like, melts.

Vincenzo is blending this creamy Red Leicester,

with milk, cream and egg whites,

to make this savoury foam filling.

Once the base is heated,

the mixture is passed through a sieve,

poured into a gas charged siphon

and kept in a water bath until needed.

And now onto the dough,

which is where the mac bit of the dish comes in.

Now, what do we have here?

So, this is actually an overcooked pasta.

OK.

So we use the egg, er, pasta pappardelle,

OK.

We overcook them in five times the amount of the water,

for five times the amount.

So get really mushy. Yeah.

Once you blitz it, that's what it becomes -

the consistence.

Wow! You want that?

Yeah, sure.

It's weird - it almost feels like cheese itself.

It's kind of crazy to remember that that's pasta

but you can see how sticky it is.

Yeah. Oh, it's wild.

It's almost like when you have wet polenta...

Yeah. ..but not as grainy.

So what I am doing now is, er, I will put, er, flour.

It's just so amazing

that the dough is made of something

that was already made of dough.

Yeah. So, yeah. It's, you know, dough...

The cycle of life. Yes.

Along with the flour,

egg yolks, water, butter and yeast

are added to the overcooked pasta.

Yeah. So the dough now is ready.

So you can see it's very... Whoa!

..very, very, very sticky.

It's almost like a marshmallow... Yeah, yeah.

..just stickier.

The dough proves before and after cutting into doughnut shapes,

then it's fried ready to be filled with that cheesy foam.

Now we're going to inject with the actual foam.

OK. You want to try one?

I want to see you do it first. So...

I'm afraid.

It's like then you press this one and you see, look, it's filling.

Oh, man! You wanna try?

I do but I don't. Like, I am so afraid.

OK. I'll try, I'll try.

How far in do I go?

Just be careful here. It's hot, yeah?

You want to pipe this? You hold it and then I'll...

OK. And so I kind of pull away.

Ooh!

Oh, it gets hotter as you pipe. F-Y-I.

Alright, I am so excited to try this.

Fresh hot off the fryer, fresh hot out of the siphon.

This is the mac and cheese,

Red Leicester cheese doughnut.

Oh, my dear god.

Its actually eating pasta with cheese...

..with the doughnuts.

That broke my brain a little bit.

And it does, like, give you this, er...

I thought I was biting into pastry

and then it turns into mac and cheese.

Wait. I gotta try that again.

That's insane.

Oh, look at that.

The cheese comes through.

You don't lose the integrity of this great product

that you love so much,

you don't lose the integrity of the pappardelle

and this...this is one of the beauties, bounties

and most innovative foods I've ever had in Britain.

And you need to have one, quickly,

because I'm about to have all of them.

Hurry. Quickly, come on.

I'm taking this block of cheese home too.

Honestly, my eyes have been opened on this trip.

Most Americans go to Britain and they go to big cities.

I am well aware of the fact

that if it weren't trying to use a map as a menu -

and go to places that have iconic foods named after them -

I might have missed Leicestershire.

I've gone back in time

through the deliciousness of boiled sweets,

gone forward in time

and watched mac and cheese be made into a doughnut,

saw time preserved perfectly in a pork pie.

And I got a chance to appreciate a culture

from halfway around the world, in a vibrant community.

And, if you're a food traveller,

Leicestershire and the East Midlands

can't be missed so don't.

Whoa, hot and crispy.

It's just cold, it's just cold.

It's just cold.

Doughy.

I mean, you guys are just eating them like this, not heated.

Who hurt y'all?

Captioned by AI-Media ai-media.tv

Uh-uh.