Clump2
  • 5 months ago
Transcript
00:00I've been a chef for over 50 years, but I've come to realise that the food we eat tells
00:08a story about who we are.
00:13So I'm on a mission to find out what we all like to eat today.
00:17Oh, that is good.
00:19From our traditional dishes...
00:21Long live the Yorkshire pudding.
00:23To those we've made our own...
00:25I mean, that is multi-faceted Britain on one page.
00:28Our meat producers...
00:29There you see a robot, he's picking them.
00:32I find a lot of craft beers too hoppy.
00:34I don't know why, but it tastes all right.
00:38Some of our best chefs...
00:40We're picking scurvy grass.
00:42Why are you picking?
00:43It's pretty punchy.
00:44Plus those keeping traditions alive...
00:47We've just got to finish.
00:48I have no hope.
00:49I'll see how food brings us together.
00:52Dig in!
00:53Lovely, that sort of hot garlic, fabuloso.
00:59And from my home in Padstow, I'll bring you great dishes of my own.
01:03I love stuff like this.
01:04So join me as I unearth the stories behind the food
01:08we all love to eat today.
01:21Padstow in Cornwall, the place I call home.
01:26While it might not look like a hotbed of revolutionary ideas,
01:31when I opened my first restaurant here back in 1975,
01:35serving a mainly fish menu, it caused quite a stir.
01:40And ever since, I've been obsessed with uncovering
01:43the best and boldest ideas in British food.
01:51Well, welcome to the kitchen where it all started for me
01:54about 50 years ago.
01:55A little bit bigger now than it was then.
01:58But over those 50 years, the whole UK has transformed, I think,
02:03in terms of food.
02:04And especially cooking dishes all around the world,
02:07which now you can find here in the UK.
02:10Plus, of course, we've still got our classic dishes.
02:13And we all still love our roast beef and Yorkshire pudding
02:16and fish and chips.
02:17But many young chefs are now putting a spin on that
02:21and making the dishes even more exciting for the next generation.
02:26Which is why it's the perfect time to go in search
02:30of the best food stories in the land.
02:37And I'm starting 400 miles from Cornwall,
02:41in a part of the UK I love for its fierce, strong culinary traditions
02:47and its superb modern food.
02:50But for what underpins both of those,
02:53fantastic home-grown produce.
02:59Today I'm in Cumbria.
03:01It's one of the top foodie destinations in the country.
03:04It's not just the beautiful scenery, look around you,
03:08but the bountiful produce.
03:11Some of the best in the UK.
03:14Just shy of the border with Scotland,
03:17we come to England's biggest national park, the Lake District,
03:21and its highest peaks.
03:24The food producers who work this wild landscape
03:27are a hardy bunch, folks to be reckoned with.
03:31The poet William Wordsworth once described the Lake District
03:35as a republic of shepherds and agriculturalists,
03:40by which he meant that the sons of the hills, as he called them,
03:45were in charge and not the upper classes.
03:49And this is still a county of small farms
03:52owned by the same families for generations.
03:56I want to tell you the story of one of them,
03:59a sheep farm run by a family who've worked this north-eastern corner
04:03of the Lake District for over 600 years.
04:09Morning. Morning, Rick. How are you doing?
04:11Oh, very well, actually. Bracing up here.
04:14And what are you doing?
04:15So we're just putting our flock mark on,
04:17because these sheep live in the mountains on the fells,
04:19amongst other flocks.
04:21The sheep James Rebanks and his wife Helen and daughter Molly farm,
04:26which go on to be sold as lamb and mutton, are called herdwicks,
04:30a breed that has been native to this landscape
04:33since the Bronze Age.
04:35The main thing to see with a herdwick
04:37is it's born with this thick carpety fleece,
04:40and that lamb can be born on a snowy day on a mountainside.
04:44Amazing fleece.
04:45And they take no harm at all.
04:47That's fit to go to the mountain now, the fell, we would call it.
04:53Now, James is not your average sheep farmer.
04:56He's been called the most influential farmer in the UK,
05:00as he's also a best-selling author who passionately believes
05:04we can produce better food and preserve the planet
05:07by going back to the traditional non-intensive farming methods
05:11of his forefathers.
05:14There is nothing beyond this, nothing higher,
05:17nothing more profound than these simple things.
05:20Nothing that matters more than trying to live our little life
05:23on this piece of land.
05:25This is my inheritance to my children.
05:27This is my love.
05:31I wrote some books, show some respect.
05:34What do you want to talk about first,
05:36eating your sheep or rearing them?
05:39Well, to me, the two things go together,
05:41and I think that's the great tragedy of a lot of modern food,
05:44isn't it?
05:45We've separated eating from production of food.
05:47Yeah.
05:48And those two things shouldn't be separated.
05:50The way food is produced adds enormously to the flavour
05:53and the health of it and the quality of it.
05:55Your farming methods, how do you go about doing that?
05:58Well, I'm a sheep farmer.
06:01It all starts with healthy soil,
06:03and we're building that by letting the pastures grow longer
06:07and mobbing up our flocks of sheep
06:10and moving them through small fields every three days.
06:14In the modern system, you're given a field maybe two, three,
06:17maybe four weeks' rest.
06:18Yeah.
06:19We're getting up to sometimes as much as 120 days' rest,
06:22and you just have an abundance of flowers and seeding grasses.
06:25And in the base of it, it's damper,
06:27so there's a lot of moisture in it.
06:29And in the base of it, it's damper,
06:31so there's frogs and voles.
06:32You're powering the whole food chain up.
06:34However, can you make money doing that?
06:36I mean, obviously you don't use pesticides or fertilisers.
06:39No.
06:40Well, it's a tough old gig.
06:41Yeah.
06:42So there's a good side to it, which is we're massively cutting costs.
06:45We buy very, very little in terms of input.
06:47The downside is we really need people to want to buy what we're doing
06:50to support us to pay a little bit more in the shops.
06:52Yeah.
06:53For the right kind of farming, the right kind of system.
06:55I mean, who do you sell to?
06:57Who really likes Herdwick sheep?
06:59Well, there's a fantastic thing that happens in modern Britain,
07:01which is that some of the newest British communities,
07:04so the British Asian communities,
07:06particularly in the northern towns and cities,
07:08are our best customer for our most old-fashioned mutton.
07:10Really?
07:11Yeah.
07:12And it's going into curries, it's going into camp houses,
07:14all sorts of places.
07:15Slow-cooked shoulders, legs,
07:17and being really treasured for their festivals,
07:20particularly at Ramadan.
07:22And all the farmers around in these local areas
07:25know when's the time to take their sheep to the market
07:28for those festivals.
07:29You mean at the end of Ramadan?
07:30At the end of Ramadan, absolutely.
07:32Fantastic tie-up between some of the most old-fashioned,
07:35isolated, rural, very white communities
07:37and some of the most modern and diverse British communities.
07:40Yeah.
07:41And I think the lesson there is sort of white British modern culture
07:44have forgotten how to eat some of these products
07:46and we're having to be retaught that
07:48by some of the newer British communities who have got the sense to do it.
07:52I just love James's story of mutton,
07:55bringing two very different British communities together.
07:59It seems to me that in modern Britain,
08:02it's often food which unites us.
08:05Speaking of which, I'm very happy to be joining the Rebankses for lunch
08:09to eat a dish that has long been loved here in the north of England.
08:15Smells so good.
08:17And it's perfect for bringing out the flavour of mutton.
08:21So, tell us about the hotpot, then.
08:23Very traditional hotpot made with a ten-year-old mutton,
08:28a hillew, who grazed up on the fells,
08:31and I've made it with carrots, onions and a parsnip.
08:35A bit of black pudding as well.
08:37It's been slowly cooked in the bottom of the agar for about three hours
08:41and then just taken the lid off at the end to brown up the potatoes on top.
08:46That is delicious.
08:48Goes so well with some red wine.
08:50Oh, it would. No, I'm not asking for it.
08:52Water, of course. Lunchtime, Rick.
08:55And while I'm tucking into her cooking,
08:58it seems a good opportunity to ask Helen,
09:01whose family have been farmers for as long as James's,
09:04about the book she's just published, The Farmer's Wife.
09:08In your book, Helen, you've got lots of sort of old recipes,
09:12parents, grandparents' recipes.
09:14My grandma baked and cooked,
09:16and a lot of the things she made would have been passed down.
09:19And she loved butter, cream.
09:22They knew how to save the beef drippings
09:24and they made the stocks from the bones.
09:27A roast dinner would last them a week with the cold cuts.
09:31It doesn't have to be complicated and it doesn't have to cost the earth.
09:34You are, I have to say, preaching to the converted.
09:37I know. I know.
09:40If I eat something that we've grown out there on the farm,
09:43and we've done it really well, it was part of a really good system,
09:46and then it tastes that good, that gives me a real buzz and a real pride.
09:49Well, it gives me a real pride in our national cuisine as well, really.
09:53I mean, because this is... It's world-class.
10:00Helen's hotpot has reminded me
10:02how much those wonderful old family recipes
10:05have contributed to our modern cuisine.
10:08And I've commandeered the services of my son and chef, Jack,
10:13to revive a Stein family favourite.
10:16What are you going to do with that? Are you going to mince that?
10:19Well, no, I threw it away a month ago, the mincer.
10:21A lot of chopping for you, then? Yeah, a lot of chopping.
10:25I'm using a delicious leg of Herdwick lamb,
10:28which we've already had part of for Sunday lunch.
10:31And I'm going to make my mum Dory's leftover lamb shepherd's pie.
10:36The great thing about this shepherd's pie is it's using previously cooked meat.
10:40Make the most of your Sunday roast. Exactly, exactly.
10:43So I'm just going to chop some vegetables.
10:45Yeah, yeah, I need the onions and the carrot.
10:48Garlic? No, no, no garlic.
10:50She'd never have used garlic, gosh!
10:56It's always nice when I used to, you know, read in your books,
10:59this is my mum's recipe. Yes.
11:01I've never actually cooked along with you.
11:03It's one of her actual official dishes.
11:05I've always had to sort of make it up myself, but...
11:07The thing about it was she just kept it all simple.
11:10By the way, she wouldn't have thrown that away, either.
11:13Bit of stock. We got that on the kids' table.
11:17Yeah, I mean, some of her stocks,
11:19she wasn't great on refrigeration from time to time.
11:22Remember, some of her stocks were a little bit on the tart side.
11:26Well, yeah, I think she's definitely handed that down to you.
11:29Thank you, Jack.
11:32Gently fry the veg for about five minutes and add your lamb.
11:40She would really go for it,
11:42adding flavour with some tomato puree,
11:45leftover gravy stock, salt and pepper.
11:49And peas, which I think is a great addition to a shepherd's pie.
11:53The other things that need to go in there,
11:55I put in a little bit of just browning in there.
11:57That's good. And what is browning?
11:59Oh, it's just caramel.
12:01For good measure, my mum would also add Worcestershire sauce,
12:05redcurrant jelly, parsley and rosemary.
12:10And then there's Jack's contribution,
12:13which he assures me is crucial, a teaspoon of marmite.
12:17Let's taste it.
12:21That's wizard.
12:23Isn't that nice, eh?
12:25Wizard.
12:27I think I said it on the TV in 1994
12:29when I was at the most critical point of my secondary schooling
12:33and every kid seemed to have watched that episode the night before
12:36and they just were, oh, it was a nightmare.
12:38That and saying I had an imaginary friend.
12:40When everyone at school knows you've got an imaginary friend
12:43and your dad's a wizard. Yeah, that's...
12:45Yeah, tough.
12:46Oh, dear, I'm so sorry, Jack.
12:48Back to the pie.
12:50You'll need to mash a kilo of potatoes.
12:53Once your lamb is in an ovenproof dish,
12:56spoon the potato on top,
12:58fluff the surface with a fork
13:00so that you get those lovely crispy bits.
13:03Then pop the lot into a hot oven.
13:10Set timer 20 minutes.
13:1320 minutes counting down.
13:15Thank you. Wizard.
13:18Really? Probably.
13:22Just the smell coming out of the oven
13:25brings me back to memories of my mum's wonderful home cooking.
13:29It was definitely her who inspired me to become a chef.
13:33There you go. Thank you very much.
13:35It smells really good.
13:37It's the Marmite, I imagine.
13:39Probably the Marmite.
13:41Tell me what you think.
13:45Isn't that good? Yeah.
13:47What's nice is because it's not minced lamb, it's roast lamb,
13:50you've got all the fat from the actual roast itself. Yeah.
13:53That unctuous kind of texture.
13:55What a lovely way to use up leftovers.
13:57I think so.
13:59To me, it just reminds me of all those good times in her house in Burford.
14:03Yeah, exactly. Taste through memory.
14:05I'll be able to give this to my kids.
14:07It'll be the great-grandmother's dish.
14:09Then the great-great-great-grandmother's dish.
14:11It's great. Food and memories. Exactly.
14:13Best part of life, I think.
14:15Cheers.
14:18BIRDS CHIRP
14:22In Cumbria, it's not just the land that yields amazing produce...
14:29..but the sea too.
14:33At the south-western tip of this county's 180-mile coastline
14:38is the pretty little market town of Ulverston.
14:42It's flag fortnight when the shops, restaurants and bars
14:47adorn themselves with banners to welcome the festival season.
14:51But that's not the only thing this town is known for.
14:56Now, this is a bit of fun. This is on my food journey.
14:59I love picking up details like this.
15:01We're in Ulverston, and it is actually where Stan Laurel was born.
15:07I'm a great fan of Laurel and Hardy.
15:09You either love slapstick comedy or you don't.
15:12And always it was Stan that got them into trouble.
15:26These were my favourite films as a kid.
15:29And, of course, at every opportunity,
15:32we'd all shout Ollie's catchphrase,
15:35well, here's another nice mess you've gotten me into.
15:41The thing that I really like about Laurel and Hardy,
15:43I think, like all comedy duos,
15:45there's something that clicks when they're on screen together.
15:48And it's very interesting that when Ollie died,
15:52Stan never filmed again,
15:55and I think that's because he realised that together they were so perfect.
16:00Apparently, Stan, who was born in this house here,
16:04used to go shopping with his gran for his favourite locally made treat,
16:09beer's treacle toffee.
16:11But I'm in search of a different Cumbrian delicacy.
16:15It's found just beyond Ulverston, out there in Morecambe Bay,
16:19and I first tasted it 20 years ago.
16:24It was whilst I was filming my series A Seafood Lover's Guide
16:28when Chalky and I went trawling for brown shrimps
16:32with local fisherman Ray Edmondson.
16:36I reckon any cook worth his salt
16:38should be able to taste something like this
16:40in its natural state, just freshly cooked,
16:42as a sort of touchstone for how things should taste,
16:45because sometimes you taste these shrimps,
16:47they've been long frozen and they're dried out
16:50and over salty, and you just think, what's all that about?
16:53Yeah.
16:54I'll tell you what, this flippin' dog,
16:56it doesn't eat my shrimps as fast as it's eating them crabs.
16:59I'm delighted to say Chalky didn't eat any of Ray's catch that day.
17:04In fact, Ray is still going strong,
17:07and while I'm in the area, I can't resist dropping in on his shop
17:12where he sells a food this part of the world
17:15is traditionally famous for.
17:17Morecambe Bay Pottage Shrimps.
17:20Ray's is particularly popular,
17:22but he's never revealed how he makes it.
17:25Hello.
17:26Hello. How nice to see you.
17:28It's very nice to see you, Ray.
17:30After all these years.
17:31Well, it's been a long time,
17:32but I've always remembered your pottage shrimps, have to say.
17:35That's what I like to hear.
17:37I know, and also, going out on your boat.
17:40The boat's all right, then?
17:42The boat's just running OK.
17:44It's like me getting a bit older.
17:46How old would it be now, then?
17:48It's coming up towards 50.
17:50All those years ago, I remember Ray telling me
17:53how he'd built his boat himself
17:55after jacking in his job as an engineer
17:58to realise his dream of becoming a fisherman.
18:01I've got a little video here.
18:03So, is that the launch?
18:05Well, that must have been quite a special occasion for you.
18:07It was, because it's the first time I've ever built a boat.
18:10And the last?
18:11And the last.
18:12And look at all those other boats.
18:14Are they other shrimping boats in the background?
18:16Yeah, there was about 30 boats, all shrimping.
18:18So different.
18:19They gradually all dwindled over the years.
18:21So, how many boats are left now, then?
18:23There's me and one other lad.
18:25There's only two boats left.
18:27And there's you, lots of hair, looking very handsome.
18:29Yeah, yeah.
18:30I had long hair, too.
18:32Well, that's lovely.
18:34There we go.
18:35And could I ask you a question?
18:37That's lovely.
18:38There we go.
18:39And could I try some of your legendary pottage shrimps?
18:43There you go.
18:49And is this your recipe?
18:51Mace, is it? It's mace?
18:53Oh, I can't tell you.
18:54It's a mixture of things.
18:56That is such a sort of classic British flavour, I think.
18:58I can give you a little snippet, too, if you want.
19:03Of the spices?
19:04Yeah.
19:07Just have a little snippet.
19:10Yeah?
19:11Lovely.
19:12It's just that...
19:13I know you won't tell me what's in it, but I know there's mace in it.
19:16But it's just that little bit of spice.
19:19I mean, I think that these shrimps are a real delicacy.
19:25I'm not wrong.
19:26They're so sweet.
19:28They're lovely, aren't they?
19:29Aren't they great? Yeah.
19:31I do think that brown shrimps, found all around our coastline,
19:36are something we've slightly forgotten about.
19:39Yet they're so much tastier than the imported prawns
19:43we all insist on buying.
19:45And it's sad to hear from Ray
19:47how few people are fishing for them these days.
19:54Which is why I'm delighted to be on the way to meet someone
19:58who does still keep himself very busy fishing for brown shrimps.
20:04Morning.
20:05Funnily enough, he's called Ray, too.
20:08Ray?
20:09Oh, hello, there.
20:10Sorry.
20:11Nice to meet you.
20:12Hello.
20:13But instead of using a boat,
20:15he goes fishing in this wonderfully ancient tractor
20:18with its specially adapted trailer.
20:21This is the kit?
20:22This is it, yeah.
20:23It's all mainly homemade.
20:26Well, I can see that.
20:27It looks like an artist's creation.
20:29It does, yes.
20:30It's quite special.
20:33Ray set up harks back to the horse and cart method
20:37of fishing for shrimps,
20:39popular in these parts from the 18th century until the 1960s.
20:44The cart that was used had a wonderful name.
20:47It was called a tra-la-la.
20:50We've got a pole here that we pull out.
20:52It looks like a scaffolding pole.
20:54It is.
20:55It's all scaffolding pole, yes.
20:57And there's a net either side.
20:59Pull the nets out.
21:00Trawl for 20 minutes or so, then check your nets.
21:03So you go out at low tide, then.
21:05Obviously, you need to get out there.
21:07But what happens?
21:08Why at low tide?
21:09As the tide recedes, the shrimps go down with it,
21:11so they're more concentrated.
21:13The shrimps follow the run, the channel going down.
21:15OK.
21:16So we try and get just on the edge,
21:18and hopefully you can get some clean shrimps that way.
21:20And how far do you go out?
21:22Between two and five miles.
21:24Five miles?
21:25Yeah, that's probably...
21:26That's unbelievable.
21:27Yeah.
21:28You can't see the shore or anything?
21:29No.
21:30I read somewhere that the tides can go faster than a horse can run.
21:33Is that true?
21:34On the big tide, yes, yes.
21:36You know, you've got to have one eye on the tide in the weather.
21:39If it's windy, it can come in half an hour sooner.
21:41And, I mean, they're a bit old, the tractors.
21:43They are.
21:44That's probably the same age as me.
21:46It's probably 58-year-olds.
21:48Do they ever stop out there?
21:49Occasionally, yeah.
21:50It does happen.
21:51A wheel fell off last year and I had to run home and get help.
21:54It just seems to me like a really tough way of life,
21:57but you love it, don't you?
21:59Oh, yeah, I love it, yeah, yeah, yeah.
22:01Not so brilliant when the rain's pouring your face and things,
22:04but on a nice day, there's nowhere better.
22:06It is antiquated, this way of fishing, you know,
22:08but it's sustainable and we just keep doing it, yeah.
22:11Ah, great, great.
22:13The vast flats of mud and sand of Morecambe Bay
22:17that make up Ray's fishing ground are the biggest in the UK,
22:21covering an area of 120 square miles.
22:26Ray's been doing this job since he was 19,
22:29running the daily gauntlet of racing tides
22:33and ever-shifting quicksands.
22:37See ya!
22:39But I'm much happier to stay at least within sight of the coastline.
22:44I've just been walking out, just keep walking out on this flat plain
22:48and just sort of observing how my brain's going, really,
22:52because I'm starting to feel a bit uneasy.
22:55The further I go, the more it feels like I'm in a desert.
23:01And the more I look out there, I think,
23:03where's the tide, where's the sea, is this going to be all right?
23:08Then I turn back and there's that beautiful landscape there
23:12and it's sort of accentuated because I'm in this sort of uncertain area
23:17and that is safety.
23:23I'm also thinking about Ray working out there,
23:26trawling for those shrimps and they'll soon have to start coming in
23:29because the tide's coming in.
23:32There's nothing about that rig
23:34that isn't exactly what's necessary to do the job.
23:39There is a sort of practicality, a common sense about it
23:43and there's, I don't know, there's something great
23:46about the sort of British character, I think.
23:48It's sort of, when you get out here and you meet people like that,
23:51you realise that, actually, we've got a lot of sense.
23:56Speaking of common sense, I'd better get back to Terra Firma
24:00and I'm just in time to see what Ray and his tractor have managed to catch.
24:06How was it?
24:07Yeah, we haven't done too bad.
24:09Oh, you got some fish?
24:10Fish as well, a couple of farm backs and a couple of plays.
24:13Oh, brilliant. They look lovely. Nice plays.
24:16And look at those.
24:17Yeah, they're a good box of shrimps there.
24:19So how long have you got before you have to cook them, really?
24:22As fast as possible, to be honest.
24:24Like lobsters, all those shellfish go to mush.
24:26They do go to mush quite quickly.
24:28Get a bit of sun on them, yeah, so every drip's a penny.
24:31Every drip's a penny!
24:33LAUGHTER
24:44It's a grey day in Padstow, but I have some fresh Morecambe Bay shrimps
24:49and I want to show you how to turn potted shrimps
24:52into something worthy of a place on any modern table.
24:57I'm going to make some crumpets to go with them
25:00and I'm going to poach an egg.
25:02It's a nice little starter, I think, with just a crumpet,
25:06poached eggs and potted shrimps.
25:09So, first of all, I'm going to make the crumpet batter.
25:13Combine some plain flour with warm water,
25:16then add your yeast, baking powder, sugar and some salt.
25:23Give it some welly as you whisk that lot together
25:26and then cover it and leave to rest for 30 minutes.
25:32Now for the potted shrimps.
25:34First of all, just melt some butter.
25:36I'm adding some mace, about a teaspoon, then some cayenne pepper.
25:40I like a bit of bite in my potted shrimps.
25:43And some white pepper.
25:45And just let those spices infuse for half a minute
25:50while the butter melts.
25:52Then in go my lovely, juicy shrimps to warm through.
25:56Potted shrimps, for me, it goes back to a time when, in the 60s,
26:00an orange juice was an entree, was a starter, or a tomato juice.
26:05So, potted shrimps was a bit sort of luxurious.
26:09To finish, simply portion the shrimps into ramekins,
26:13top with clarified butter, which has had the milk solids removed,
26:18and pop into the fridge to set.
26:21Time to return to the crumpet batter, which should have started to rise.
26:25Oh, yes, look at that.
26:27That lovely action from that instant yeast
26:30really brought the whole thing to life.
26:32So, first of all, I've got this already heated up.
26:36I'm just going to brush a lot of butter over it.
26:38Then I'm going to put a lot of butter in my crumpet rings.
26:44Excuse the butter all over the worktop.
26:47Divide your foaming batter between the rings.
26:51OK.
26:53Now we wait for four to five minutes
26:56until the crumpet surface is dry and full of holes.
27:00Then flip them over for 30 seconds.
27:04There's nothing like a freshly homemade crumpet, in my opinion,
27:08with a poached egg on top,
27:10a generous dollop of potted shrimps,
27:13and a sprinkling of chives.
27:16It's a typical summer's day here in Cornwall.
27:19Rain on the roof, I don't know if you can hear it,
27:22but this sort of dish is designed to cheer you up, I think.
27:26That crumpet is so nice.
27:28I purposely put quite a lot of cayenne pepper in there,
27:31but the mace, that's a very British spice,
27:34and white pepper.
27:37It's quite sort of exotic in a funny sort of way,
27:40but very British as well.
27:43Just the right thing for a rainy lunch.
27:49A dish like that, like its key ingredient,
27:53deserves pride of place in our national cuisine.
28:01If you'd like to see more episodes of Rick Stein's Food Stories,
28:05press the red button now to watch on BBC iPlayer.
28:09Next time, I'm in Argyll.
28:12It's so peaceful.
28:13If you leave the house with a problem,
28:15by the time you've been out here for half an hour,
28:17you don't have a problem.
28:19The first thing to do is pull the tail off,
28:22then crack them.
28:26We're picking scurvy grass.
28:28Like it.
28:29Very punchy.
28:30Punchy?
28:31The artist said it's poisonous.
28:48.