Original subtitles

TOM KERRIDGE: In my Michelin-starred pubs,

TOM KERRIDGE: In my Michelin-starred pubs,

I've always championed the best that Britain has to offer.

I've always championed the best that Britain has to offer.

But I rarely get to see where our food comes from.

But I rarely get to see where our food comes from.

Sometimes you need to get out of those four walls

Sometimes you need to get out of those four walls

and head out into the countryside.

So now I'm hitting the road in my trusty food truck...

So now I'm hitting the road in my trusty food truck...

HE LAUGHS

Well, there goes all my cooking equipment.

Well, there goes all my cooking equipment.

..to meet farmers and producers...

..to meet farmers and producers...

That is actually a lifetime's work.

Where we going next? This is proper exciting.

I love what we do. We produce the best beef possible.

I love what we do. We produce the best beef possible.

..and discover what it takes... Mind me toes.

..and discover what it takes... Mind me toes.

..to put food on our plates. HE WHISTLES

..to put food on our plates. HE WHISTLES

I'll get stuck in myself.

You are a little bit slow.

Bit slow? Yes.

And I'll show you how to turn their produce

And I'll show you how to turn their produce

into incredible dishes.

Absolutely delicious.

It's the tastiest thing I've ever tasted.

It's the tastiest thing I've ever tasted.

My journey around the UK to discover how our food is produced

My journey around the UK to discover how our food is produced

and cook with the ingredients I find

is starting in East Anglia, as long as my food truck makes it.

is starting in East Anglia, as long as my food truck makes it.

is starting in East Anglia, as long as my food truck makes it.

Cor, blimey.

Cor, blimey.

I do love this van...

I do love this van...

but sometimes I do think maybe I should've got something

but sometimes I do think maybe I should've got something

with a bit more modern suspension.

with a bit more modern suspension.

Yes, we're into fourth gear now.

Yes, we're into fourth gear now.

Look at this, great big skies,

Look at this, great big skies,

nothing in the way, flat land.

nothing in the way, flat land.

And I can see for miles and miles.

And I can see for miles and miles.

The Fens sit barely above sea level

The Fens sit barely above sea level

and stretch across four counties in East Anglia.

and stretch across four counties in East Anglia.

Around 150,000 people in this region

Around 150,000 people in this region

work to produce half of our nation's veg,

work to produce half of our nation's veg,

making it the perfect place

to create one of my favourite summer salads.

to create one of my favourite summer salads.

There's nothing better than fresh vegetables

There's nothing better than fresh vegetables

straight out of the ground

because that's when everything tastes its best.

because that's when everything tastes its best.

And that is all right

And that is all right

if you're doing it on quite a small scale

if you're doing it on quite a small scale

for one or two restaurants.

for one or two restaurants.

But how do you do it for the whole of the UK?

But how do you do it for the whole of the UK?

But how do you do it for the whole of the UK?

This is G's Farm,

This is G's Farm,

one of the biggest vegetable growers in East Anglia.

one of the biggest vegetable growers in East Anglia.

The vast 3,000-hectare farm

The vast 3,000-hectare farm

supplies an astonishing 300 million packs of veg annually,

supplies an astonishing 300 million packs of veg annually,

supplies an astonishing 300 million packs of veg annually,

including 3.1 million bunches of beetroot.

including 3.1 million bunches of beetroot.

including 3.1 million bunches of beetroot.

Hello there. I'm Tom.

Hi, Tom, nice to meet you. I'm Lukasz. You're just in time.

Hi, Tom, nice to meet you. I'm Lukasz. You're just in time.

OK, we'll join the team. Yeah.

Late for work already. Let's go.

Late for work already. Let's go.

'I've signed up for Lukasz's team

'I've signed up for Lukasz's team

'to harvest the fields of this immense farm.'

'to harvest the fields of this immense farm.'

How are we doing, guys? You OK? Hello, hello, hello.

How are we doing, guys? You OK? Hello, hello, hello.

Our team starts by working together

to pick a small area as quick as they can.

to pick a small area as quick as they can.

So, how fast does this team actually work, then, Lukasz?

So, how fast does this team actually work, then, Lukasz?

So, the team works as a whole team,

So, the team works as a whole team,

and they are working as fast as the slowest person in the team.

and they are working as fast as the slowest person in the team.

So they are now working as fast as me.

So they are now working as fast as me.

Pretty much, at the moment, yes. Look at you, you're so far ahead.

Pretty much, at the moment, yes. Look at you, you're so far ahead.

It's a marathon, not a sprint, my friend.

It's a marathon, not a sprint, my friend.

What I find quite interesting is how vast everything is,

What I find quite interesting is how vast everything is,

but actually, so much of it is still down to human beings.

but actually, so much of it is still down to human beings.

I mean, it's hard work.

You're bent over in a field, pulling from the ground,

You're bent over in a field, pulling from the ground,

but it's still all about human beings that are making it work.

but it's still all about human beings that are making it work.

We only harvest a small area at a time

We only harvest a small area at a time

to stop the veg losing flavour while lying in the sun.

to stop the veg losing flavour while lying in the sun.

So once I've caught up, we're off to the rig.

So once I've caught up, we're off to the rig.

This processing plant on wheels allow Lukasz's team

This processing plant on wheels allow Lukasz's team

to send veg to the shops straight from the fields.

to send veg to the shops straight from the fields.

Tom, as we want to keep the beetroot size consistence within the bunch,

Tom, as we want to keep the beetroot size consistence within the bunch,

Tom, as we want to keep the beetroot size consistence within the bunch,

we are looking for 500 gram.

we are looking for 500 gram.

OK, but this isn't weighed.

This is all using eye and experience.

Correct, exactly.

So every time it's over 500, we're losing money.Yes.

So every time it's over 500, we're losing money.Yes.

Every time it's under 500, the shop is unhappy.Indeed.

Every time it's under 500, the shop is unhappy.Indeed.

Let's see if you can reach 500 grams. OK.

Let's see if you can reach 500 grams. OK.

So, my first one, I'm not going for fast.

So, my first one, I'm not going for fast.

A knife.

I'll go with that being about 500. Yes, you're quite right.

I'll go with that being about 500. Yes, you're quite right.

I'll go with that being about 500. Yes, you're quite right.

Yeah. Well done for the first one, amazing job.

Yeah. Well done for the first one, amazing job.

Our 500-gram bunches head off to the back of the rig,

Our 500-gram bunches head off to the back of the rig,

where a new team wash, grade and load them into trucks,

where a new team wash, grade and load them into trucks,

where a new team wash, grade and load them into trucks,

ready to head to supermarkets like M&S.

ready to head to supermarkets like M&S.

I'm trying to understand how you keep the vegetables

I'm trying to understand how you keep the vegetables

as fresh as possible.

If you can imagine from the point of pulling out the beetroot,

If you can imagine from the point of pulling out the beetroot,

this might be in the shop today or tomorrow.

this might be in the shop today or tomorrow.

The speed I'm going, it might not be tomorrow.

The speed I'm going, it might not be tomorrow.

Might be the day after tomorrow.

Once a small area is bunched, the rig moves forward bit by bit

Once a small area is bunched, the rig moves forward bit by bit

Once a small area is bunched, the rig moves forward bit by bit

to ensure a clean sweep of the produce.

to ensure a clean sweep of the produce.

There's a guy here, his hands are so fast.

There's a guy here, his hands are so fast.

His eyes are darting all over the place.

His eyes are darting all over the place.

Like, as a chef, I can chop with a knife,

Like, as a chef, I can chop with a knife,

looking around, see what's going on in a pan.

This guy's got the same sort of thing going on.

This guy's got the same sort of thing going on.

Amazing to watch.

I've loved my time on the farm and been blown away by the work

I've loved my time on the farm and been blown away by the work

that goes into putting this produce onto our plates.

that goes into putting this produce onto our plates.

So I've transformed my truck and grabbed a bunch of beetroot

So I've transformed my truck and grabbed a bunch of beetroot

to cook a summer delight for the end of their shift.

to cook a summer delight for the end of their shift.

These things are proper gorgeous.

These things are proper gorgeous.

Earthy, full-flavoured, absolutely delicious,

Earthy, full-flavoured, absolutely delicious,

and they are really easy to use.

and they are really easy to use.

My beetroot, bulgur wheat and herb salad

My beetroot, bulgur wheat and herb salad

works great as a side dish or a veggie main

works great as a side dish or a veggie main

and is a wonderful celebration of this local ingredient.

and is a wonderful celebration of this local ingredient.

Nice little tip when working with raw beetroot.

Nice little tip when working with raw beetroot.

Get yourself some of these disposable gloves

because it has got that gorgeous beetroot juice.

because it has got that gorgeous beetroot juice.

It's very good in flavour

It's very good in flavour

but can stain your fingers just a little bit.

but can stain your fingers just a little bit.

Beetroot for me is probably the most earthy of root vegetables.

Beetroot for me is probably the most earthy of root vegetables.

Beetroot for me is probably the most earthy of root vegetables.

I'm just chopping these beetroots up into wedges

I'm just chopping these beetroots up into wedges

as if you were gonna do it for, like, wedgie chips.

as if you were gonna do it for, like, wedgie chips.

Drizzle the wedges with olive oil

Drizzle the wedges with olive oil

and an ingredient that packs a punch, pomegranate molasses.

and an ingredient that packs a punch, pomegranate molasses.

and an ingredient that packs a punch, pomegranate molasses.

You use it a lot in Middle Eastern dishes.

You use it a lot in Middle Eastern dishes.

It's quite tangy,

but actually, its biggest food quality is depth of sweetness.

but actually, its biggest food quality is depth of sweetness.

but actually, its biggest food quality is depth of sweetness.

Once they've had a quick season with salt... and pepper...

Once they've had a quick season with salt... and pepper...

Once they've had a quick season with salt... and pepper...

it's into the oven.

180 degrees, 30 to 35 minutes.

180 degrees, 30 to 35 minutes.

In the meantime, I'm gonna make me bulgur wheat.

In the meantime, I'm gonna make me bulgur wheat.

OK, first thing,

I'm gonna bring vegetable stock up to the boil, 500 mils.

I'm gonna bring vegetable stock up to the boil, 500 mils.

I'm gonna bring vegetable stock up to the boil, 500 mils.

Then go in with another simple

but very special ingredient, bulgur wheat.

but very special ingredient, bulgur wheat.

Now, bulgur wheat holds flavour really, really well.

Now, bulgur wheat holds flavour really, really well.

And if you haven't got it,

couscous would work really nicely with this,

couscous would work really nicely with this,

Simmer for five minutes, and then take off the heat, cover,

Simmer for five minutes, and then take off the heat, cover,

and leave to absorb

Whilst that's happening,

Whilst that's happening,

I'm gonna make a bit of a dressing using...

I'm gonna make a bit of a dressing using...

one teaspoon of Dijon mustard, three tablespoons of olive oil...

one teaspoon of Dijon mustard, three tablespoons of olive oil...

one teaspoon of Dijon mustard, three tablespoons of olive oil...

..two tablespoons of red-wine vinegar...

..and then one tablespoon of the pomegranate molasses.

..and then one tablespoon of the pomegranate molasses.

It's so good.

It's like undiluted squash. It's lush.

It's like undiluted squash. It's lush.

Season it up with a pinch of salt, couple of twists of pepper.

Season it up with a pinch of salt, couple of twists of pepper.

Whisk it together, and that's ready.

Whisk it together, and that's ready.

Once the bulgur wheat is cooked, mix in half the beetroot,

Once the bulgur wheat is cooked, mix in half the beetroot,

Once the bulgur wheat is cooked, mix in half the beetroot,

and then start adding those real summer flavours.

and then start adding those real summer flavours.

Now I'm gonna add flat-leaf parsley. You don't wanna chop it too finely,

Now I'm gonna add flat-leaf parsley. You don't wanna chop it too finely,

Now I'm gonna add flat-leaf parsley. You don't wanna chop it too finely,

I mean, this is all about that earthy honesty.

I mean, this is all about that earthy honesty.

Next herb to go in is dill. I absolutely love it.

Next herb to go in is dill. I absolutely love it.

It's kind of got an aniseed-y kick to it.

It's kind of got an aniseed-y kick to it.

And then to give it a bit of zing, some mint leaves.

And then to give it a bit of zing, some mint leaves.

That goes in.

Season with salt and pepper...

Season with salt and pepper...

then crumble in tangy, salty feta cheese,

then crumble in tangy, salty feta cheese,

and add that punchy dressing.

and add that punchy dressing.

The smells, as soon as it hits that herb,

it's fresh and smells like it's alive.

it's fresh and smells like it's alive.

This is the sort of salad you can put together,

This is the sort of salad you can put together,

the middle of the table, and let everybody help themselves.

the middle of the table, and let everybody help themselves.

And a few more pieces... of the roasted beetroot.

And a few more pieces... of the roasted beetroot.

A few large sprigs of herbs.

A few large sprigs of herbs.

I'm just gonna drizzle a little bit of olive oil over the top.

I'm just gonna drizzle a little bit of olive oil over the top.

All right. Time for tasting.

All right. Time for tasting.

That's just delicious.

It's fresh, it's clean, but it's pretty robust.

It's fresh, it's clean, but it's pretty robust.

It's solid.

Freshness of herbs, they win every time.

Freshness of herbs, they win every time.

Do you know what?

The dressing... that pomegranate molasses,

The dressing... that pomegranate molasses,

the acidity and the sweetness,

it marries everything really, really nicely together.

it marries everything really, really nicely together.

I reckon this meal will go down a treat with the team

I reckon this meal will go down a treat with the team

after a tough day in the field.

Hey, guys, come on. Here you go, there's one for you.

Hey, guys, come on. Here you go, there's one for you.

Got enough to go around.

Come on, boss man. The fastest worker there, yeah.

Come on, boss man. The fastest worker there, yeah.

Thank you. OK, there we go.

Thank you. OK, there we go.

Lukasz, thank you so much for today.

Seeing what you guys do, hopefully the food's done it justice.

Seeing what you guys do, hopefully the food's done it justice.

Did you enjoy it? It is delicious.

Do you think the crew liked it? Yeah, happy days.

Do you think the crew liked it? Yeah, happy days.

Very, very, very good, and a big thank you.

It's good?

Yeah, very good. Very good.

Thank you. Honestly, today, I've had the best day.

Thank you. Honestly, today, I've had the best day.

It was amazing.

Thank you so much, guys. Thank you.

Coming up...

It's harvest time in the Garden of England...

It's harvest time in the Garden of England...

12 kilos of crunch, that.

12 kilos of crunch, that.

..and I create the ultimate summer crumble.

..and I create the ultimate summer crumble.

Those blackberries are little gems hidden in a bowl of delight.

Those blackberries are little gems hidden in a bowl of delight.

Those blackberries are little gems hidden in a bowl of delight.

TOM KERRIDGE: I'm on journey around some of the UK's

TOM KERRIDGE: I'm on journey around some of the UK's

most stunning regions in search of British ingredients to cook.

most stunning regions in search of British ingredients to cook.

most stunning regions in search of British ingredients to cook.

The sun is out, and it's beautiful.

The sun is out, and it's beautiful.

Some little windy roads,

which is perfect for the biggest food truck in Britain.

which is perfect for the biggest food truck in Britain.

Coming through! HORN BLARES

Coming through! HORN BLARES

Coming through! HORN BLARES

My travels have brought me to the North Kent coast,

My travels have brought me to the North Kent coast,

the UK's sunniest county.

the UK's sunniest county.

And its nickname suggests I'm in for a treat.

And its nickname suggests I'm in for a treat.

Known as the Garden of England, and for good reason

Known as the Garden of England, and for good reason

Known as the Garden of England, and for good reason

because this is where the majority of Great Britain's fruit is grown.

because this is where the majority of Great Britain's fruit is grown.

because this is where the majority of Great Britain's fruit is grown.

Now, if you think of British fruits,

Now, if you think of British fruits,

the ones that I think we're most famous for

the ones that I think we're most famous for

are apples and pears.

There's so many different sorts.

There's so many different sorts.

Now, as I'm driving through these hedges,

I just keep getting glimpses of orchards,

I just keep getting glimpses of orchards,

I just keep getting glimpses of orchards,

rows and rows of fruit trees.

rows and rows of fruit trees.

The perfect place, then, to cook my favourite summer crumble

The perfect place, then, to cook my favourite summer crumble

with apples, pears and blackberries.

with apples, pears and blackberries.

All right... this looks like where I'm supposed to be.

All right... this looks like where I'm supposed to be.

All right... this looks like where I'm supposed to be.

Tom, hi. Robert, really lovely to meet you.

Tom, hi. Robert, really lovely to meet you.

You've picked a lovely, lovely day for it, yeah.

Perfect day for fruit picking,

which is what we've just started here.

Come on, give us a show round. All right, jump in.

Come on, give us a show round. All right, jump in.

I've arranged some work experience with fruit farmer Robert,

I've arranged some work experience with fruit farmer Robert,

who has spearheaded new techniques to extend the apple season

who has spearheaded new techniques to extend the apple season

so we can find British apples year-round

so we can find British apples year-round

in supermarkets like M&S.

When I was a kid, I remember the season being very, very short.

When I was a kid, I remember the season being very, very short.

They weren't around for a long time.

They weren't around for a long time.

It was almost like the strawberry season, you know.Yeah.

It was almost like the strawberry season, you know.Yeah.

So how do you store it? It's dry storage, -1 degree.

So how do you store it? It's dry storage, -1 degree.

Right.There's nothing unnatural, it's just low oxygen.

Right.There's nothing unnatural, it's just low oxygen.

So you continue the British apple season

So you continue the British apple season

as opposed to us moving on

to importing from Australia, New Zealand.

to importing from Australia, New Zealand.

Yeah, absolutely.

But we've got some just up here, a bit further,

that are almost ready to go, so I want you to have a look at them.

that are almost ready to go, so I want you to have a look at them.

You can be my chief taster.

All right, what have we got here?

All right, what have we got here?

Here we've got a newish variety, Kissabel.

Here we've got a newish variety, Kissabel.

Robert's apples need to reach the exact sweetness and crunch

Robert's apples need to reach the exact sweetness and crunch

before being picked.

OK. Tom, it's a critical time of year for us.

OK. Tom, it's a critical time of year for us.

We only get one chance a year to get it right.

We're monitoring the fruit almost on a daily basis.

We're monitoring the fruit almost on a daily basis.

So here's a spectrometer,

and that will test the sugar levels of the apples.

What should I do, pick a nice red one?

What should I do, pick a nice red one?

Pick a nice red one, yes. Nice.

Pick a nice red one, yes. Nice.

Take a bite out of it, and scrape it onto the spectrometer.

Take a bite out of it, and scrape it onto the spectrometer.

Scrape that on there.

Look into the sunshine.

That is sitting at...

..phwoar, 14.

OK. Is that good?

It needs to be over 13, so, spot-on.

So, this bit of kit is really good for telling the sugars.

So, this bit of kit is really good for telling the sugars.

But what about the crunch, the bite?

We use one of these, which is a penetrometer,

similar to what you test your tyres with.

similar to what you test your tyres with.

You push the end of that into the apple,

You push the end of that into the apple,

slice a bit of skin off.

It's the flesh that we need to do.

OK.So we'll be looking now at a minimum of about seven kilos.

OK.So we'll be looking now at a minimum of about seven kilos.

OK.So we'll be looking now at a minimum of about seven kilos.

That is a crunchy apple. That's sitting on 12.

That is a crunchy apple. That's sitting on 12.

That's almost 12 kilos of pressure.

That's good because, from the moment it's picked,

That's good because, from the moment it's picked,

that will start decreasing.

So the higher it starts,

the crunchier it'll stay for the consumer.

the crunchier it'll stay for the consumer.

12 kilos of crunch, that.

These apples will all be picked by hand,

These apples will all be picked by hand,

but first, the team of pickers must finish harvesting

but first, the team of pickers must finish harvesting

the farm's latest crop of pears.

the farm's latest crop of pears.

And in charge of making sure they're all collected quickly

And in charge of making sure they're all collected quickly

is Harvesting Supervisor Andreia.

is Harvesting Supervisor Andreia.

Pear picking. Yes. You are ready?

Pear picking. Yes. You are ready?

I am ready. I help you.

I am ready. I help you.

It's been a while since I've needed help getting dressed in the morning.

It's been a while since I've needed help getting dressed in the morning.

Yes. OK, show me the technique, my friend.

Yes. OK, show me the technique, my friend.

Have to... twist little bit, the pears.

Have to... twist little bit, the pears.

Up and twist. But strong

Up and twist. But strong

because if it's not strong, will be without stalk.

because if it's not strong, will be without stalk.

because if it's not strong, will be without stalk.

OK. And the size.

This, I think, it's a good size.

Small ones must leave on the tree.

Small ones must leave on the tree.

'Andreia and her team of pickers

'aim to pick 50 tonnes of correctly sized fruit per day.

'aim to pick 50 tonnes of correctly sized fruit per day.

'That's 2,000 of these baskets, known as bodgies,

'That's 2,000 of these baskets, known as bodgies,

'and it's pretty clear she runs a tight ship.'

'and it's pretty clear she runs a tight ship.'

You stay this side... I stay this side.

..and I stay this side, yes. OK.

..and I stay this side, yes. OK.

Teamwork makes the dream work, Andreia.

Yes, yes, of course.

So today's a busy day because it's harvest time.

So today's a busy day because it's harvest time.

Yes. You are a little bit slow.

Yes. You are a little bit slow.

I'm a little bit slow? Yes.

I'm a little bit slow? Yes.

OK. I fill the bodgie before you.

I was like it at school. I was too busy talking.

I was like it at school. I was too busy talking.

You must hurry up.

I think I'm probably better at cooking them than picking them.

I think I'm probably better at cooking them than picking them.

Tom, be careful because we must picking only the good size,

Tom, be careful because we must picking only the good size,

not the small ones.

OK, the last thing I wanna do is get told off

OK, the last thing I wanna do is get told off

or get fired on day one, Andreia.

or get fired on day one, Andreia.

I'm definitely struggling for speed.

But I'm just hoping that when Andreia comes to inspect my haul,

But I'm just hoping that when Andreia comes to inspect my haul,

I've got the size and quality spot-on.

I've got the size and quality spot-on.

Now I'm gonna see if you make the good job.

Now I'm gonna see if you make the good job.

OK.Oh, this is not good. It's too small.

OK.Oh, this is not good. It's too small.

This is more the same. This is not good.

This is more the same. This is not good.

And the same, it's not good. Maybe I find more.

And the same, it's not good. Maybe I find more.

You can stop looking now. I think there's enough there.Yes.

You can stop looking now. I think there's enough there.Yes.

This is again one. What are you doing, Tom?

This is again one. What are you doing, Tom?

This is again one. What are you doing, Tom?

And this one's the same.

That was definitely from your pile, though.

But I'm looking what I picking.

But I'm looking what I picking.

Next time, you must be more good.

Next time, you must be more good.

Next time, I must be more good, OK. Yes.

You are OK, but no more than that. OK.

You are OK, but no more than that. OK.

'I'm not sure I've covered myself in glory

'I'm not sure I've covered myself in glory

'in front of Andreia and her team.

'in front of Andreia and her team.

'But I'm hoping to redeem myself with a bit of grub.'

'But I'm hoping to redeem myself with a bit of grub.'

So I've got the van ready for cooking,

So I've got the van ready for cooking,

and I'm gonna try and sweeten them up.

and I'm gonna try and sweeten them up.

When you think of Great British puddings,

When you think of Great British puddings,

you might think of steamed suet pudding,

sticky toffee pudding.

But actually, is there anything more British than a crumble?

But actually, is there anything more British than a crumble?

But actually, is there anything more British than a crumble?

No, there isn't. No argument.

No, there isn't. No argument.

I've got some tricks and tips to make the best ever crumble.

I've got some tricks and tips to make the best ever crumble.

Packed with chunky fruit and topped with a crunchy crumble,

Packed with chunky fruit and topped with a crunchy crumble,

it's the ultimate summery pud.

it's the ultimate summery pud.

We've all had crumbles before, some good, some not so good.

We've all had crumbles before, some good, some not so good.

This one, though, it's gonna be great.

This one, though, it's gonna be great.

First up is a toffee sauce for the filling.

First up is a toffee sauce for the filling.

Starting with butter, golden caster sugar...

Starting with butter, golden caster sugar...

..and half a teaspoon each of mixed spice and cinnamon.

..and half a teaspoon each of mixed spice and cinnamon.

You want those spices in just at the start,

You want those spices in just at the start,

just to roast them off a little bit.

Cinnamon and apple, I mean, it's that classic combination.

Cinnamon and apple, I mean, it's that classic combination.

Add a mix of pear and apple juice, and leave it to reduce by half.

Add a mix of pear and apple juice, and leave it to reduce by half.

Add a mix of pear and apple juice, and leave it to reduce by half.

Whilst the juice is bubbling away,

Whilst the juice is bubbling away,

I'm gonna peel, dice and core two Bramley apples.

I'm gonna peel, dice and core two Bramley apples.

The great thing about them is they dissolve.

They create that velvet-like duvet that wraps everything up

They create that velvet-like duvet that wraps everything up

They create that velvet-like duvet that wraps everything up

and that base of your crumble.

and that base of your crumble.

Dice the Bramleys roughly,

and leave them to dissolve into the sauce.

I wanna get extra flavour into that.

For that, I'm gonna use pears... and Granny Smith apple.

For that, I'm gonna use pears... and Granny Smith apple.

And I love Granny Smith apples. Really crispy, really crunchy.

And I love Granny Smith apples. Really crispy, really crunchy.

And these pears are gonna add an extra layer of sweetness.

And these pears are gonna add an extra layer of sweetness.

Once the Bramleys have dissolved, add the Granny Smiths,

Once the Bramleys have dissolved, add the Granny Smiths,

the pears and some blackberries.

the pears and some blackberries.

Now, there are crumble toppings, and then there's crumble toppings.

Now, there are crumble toppings, and then there's crumble toppings.

Now, there are crumble toppings, and then there's crumble toppings.

And I'm gonna show you a great way of guaranteeing crispy crumble

And I'm gonna show you a great way of guaranteeing crispy crumble

every single time.

It's a bit chef-y, but it works so well.

Add 250 grams of plain flour, 60 grams of golden caster sugar

Add 250 grams of plain flour, 60 grams of golden caster sugar

Add 250 grams of plain flour, 60 grams of golden caster sugar

and 180 grams of diced cold butter,

and 180 grams of diced cold butter,

and work it together till it looks like breadcrumbs.

and work it together till it looks like breadcrumbs.

And then I'm gonna add in the rolled oats...

And then I'm gonna add in the rolled oats...

..and some chopped hazelnuts.

..and some chopped hazelnuts.

Fantastic flavour, brilliant texture.

Fantastic flavour, brilliant texture.

I'm gonna cook it two separate ways.

I'm gonna cook it two separate ways.

Half of it on a tray separately

Half of it on a tray separately

and the other half on top of our actual fruit filling.

and the other half on top of our actual fruit filling.

This is a great way...

..of ensuring that you get that kind of almost cake layer.

..of ensuring that you get that kind of almost cake layer.

And then this layer,

you definitely get the crispy, crunchy bit that goes on the top.

you definitely get the crispy, crunchy bit that goes on the top.

I'm gonna stick these trays in the oven at the same time...

I'm gonna stick these trays in the oven at the same time...

..180 degrees, 30 minutes, about.

..180 degrees, 30 minutes, about.

Come on.

Lovely, golden brown, and just...

Lovely, golden brown, and just...

..sprinkle on top of that...

..some of the extra topping, look.

Look at that! It's the bit that everybody wants, innit?

Look at that! It's the bit that everybody wants, innit?

And you're ready to serve.

Big chunks of apple and pear.

Big chunks of apple and pear.

That crispy topping.

The blackberries have made it go that gorgeous colour.

The blackberries have made it go that gorgeous colour.

Serve that, I mean, the choice is yours, innit?

Serve that, I mean, the choice is yours, innit?

You can go custard, you can go cream.

You can go custard, you can go cream.

But the sun's out, so for me,

But the sun's out, so for me,

crumble has to be with vanilla ice cream.

crumble has to be with vanilla ice cream.

That... is amazing.

That... is amazing.

It is sweet, crispy, crunchy.

It is sweet, crispy, crunchy.

And those blackberries,

And those blackberries,

they are secretly little gems... hidden in a bowl of delight.

they are secretly little gems... hidden in a bowl of delight.

they are secretly little gems... hidden in a bowl of delight.

Just perfect, this.

I mean, it is just perfect, this.

Hopefully, it's perfect enough to redeem myself with Robert,

Hopefully, it's perfect enough to redeem myself with Robert,

his family and Andreia.

his family and Andreia.

I feel like I'm walking down the aisle.

I feel like I'm walking down the aisle.

This crumble definitely looks better than yours, Mum.

This crumble definitely looks better than yours, Mum.

Whoa, whoa, whoa!

Well, I don't do the two layers, you see.

Well, I don't do the two layers, you see.

See, look, it's a nice tip. MAN:Yep. Very nice.

See, look, it's a nice tip. MAN:Yep. Very nice.

That is delicious. Absolutely delicious.

That is delicious. Absolutely delicious.

The nuts in it just make it for me. Yeah.

The nuts in it just make it for me. Yeah.

Am I better at making crumble than I am at picking pears?

Am I better at making crumble than I am at picking pears?

Er, yeah.

For the cooking, you are the best one.

Thank you very much. I'll take that as the biggest compliment.

Thank you very much. I'll take that as the biggest compliment.

We can end there,

and we're gonna finish with that comment, thank you very much.

and we're gonna finish with that comment, thank you very much.

I've loved my trip to the East of England.

And whilst technology is driving farming forward,

And whilst technology is driving farming forward,

whether it's increasing the seasonality of apples

whether it's increasing the seasonality of apples

or making sure that we can get beetroot picked and delivered to us

or making sure that we can get beetroot picked and delivered to us

on the same day...

on the same day...

it's still driven by hard-working people.

it's still driven by hard-working people.

And those are the real superheroes of the food world.

And those are the real superheroes of the food world.

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