Here we go.

JAMES MARTIN (VOICEOVER): I'm going on my most ambitious British adventure yet-- It's going to put a smile on your face.

JAMES MARTIN (VOICEOVER): --meeting some of the finest chefs in the world-- Raymond Blanc.

James.

JAMES MARTIN (VOICEOVER): --cooking my way from the far south-- You've got beautiful blue eyes.

JAMES MARTIN (VOICEOVER): --to the northernmost reaches of the land-- It's a magical experience.

Whoa!

You've got to do this.

It's amazing.

--and using some of the best produce you'll find anywhere.

It is a spectacular place, full of amazing people and amazing food.

This is going to be a bit special.

And some of the places require a little bit more effort to get to.

JAMES MARTIN (VOICEOVER): I'll be traveling by land, air, and sea.

MAN: There.

Look.

Look.

- Dolphins.

MAN: Dolphins.

JAMES MARTIN (VOICEOVER): So join me as I explore the British Isles, from islands to highlands.

[bright music] Today, my islands to highlands adventure brings me to Cumbria, home to England's largest national park, the dramatic and often rather wet, Lake District.

The mountainous landscape here is spectacular, and amongst the dry stone walls, you'll find plenty of farms with world class produce.

And speaking of world-class, today I'm joined by top Michelin starred chef Clare Smyth.

So to be honest with you, Clare, I feel a bit nervous.

Nervous that I'm driving one of the world's best chefs.

I mean, you were the head chef of Gordon Ramsay's flagship restaurant for many, many years.

Yeah.

Recently you've gone off on your own as well.

What was that like?

A lot riding on it, a lot-- especially for you.

Yeah, I mean, I think I'm like an athlete.

I'm one of these people, margins are really important to me, I'm obsessive about detail.

Yeah.

So, you know, my time at Restaurant Gordon Ramsay was really about that three Michelin stars, you know, maximizing all the guides.

And I did all of that, and there was nowhere left for me to go.

And I thought, I want to open my own restaurant, start a concept from scratch, prove to myself that I can do that, so I wrote a business plan, got some premises.

And that was two years ago now nearly.

And straight away two-- two Michelin stars.

Yeah.

[chuckles] I just think it's so important to focus on-- on people and guests because restaurants are all about people.

Yeah.

The people, the produce, and the staff, the team.

Yeah, yeah.

You're right, exactly right.

Well welcome to the Lake District.

It's certainly a fabulous part of the world up here, anyway.

It's beautiful, it's stunning.

I just love the walls.

JAMES MARTIN: And we've got the weather with us.

The usual Lake District weather.

Yeah, that is one thing that the Lake District is famous for, is rain.

It's rain.

JAMES MARTIN (VOICEOVER): Well, let's be honest, you can't expect to do a tour of the UK without meeting the rain at some point.

But it certainly won't dampen our spirits.

Located in the northwest of England, the Lake District National Park was established in 1951 and is one of the UK's most popular tourist destinations.

Later, Clare and I will be getting out onto the lakes that this region is so well known for.

But first, it's time for me to get cooking, so I'm heading up into the hills, even if it is raining again.

Now you're probably wondering what on Earth I'm doing on top of a hill, cooking a risotto.

It's because the producer told me to.

And the producer's now cleared off in the house to get warmed up.

Even the sheep are sensible, look, because it's getting worse.

We did genuinely-- you could see a hill over there, that's now gone.

All right.

So I've left this pan outside for about two minutes here and it's half full with water.

Then we take our potatoes, we put them in the pan.

This is a risotto with baked potatoes.

Trust me, when it's not peeing with rain, this is a really, really nice dish at home.

It's fantastic.

But what we do is we take some rind of Parmesan and we're creating what chefs call a little kombu stock.

It's a great stock to go with potatoes.

Now, the reason why I wanted to do this is we have one of the greatest chefs in the world joining me on this trip, who's also sat in the house getting warmed up, around the corner, with our producer.

And when I went to Clare's restaurant, she does a similar dish to this in the comfort of her own kitchen.

So I'm trying to replicate it on a hillside.

We've got in here some seaweed.

We've got some Parmesan in there, a little bit of salt, and you bring this to the boil.

Over here is some that I had drained off, which is now refilled full of water.

What am I doing here?

So we're going to basically just make this risotto now.

A little bit of shallot, really.

Like that.

And we're just going to dice up the shallot and get this little risotto going.

In we go with the butter.

Bit of shallot.

Bit of garlic, chopped up.

We sweat that off.

Just a little bit.

Don't need to add any color to this.

In we go with our rice.

This is pre-washed risotto rice.

That's going to go in here.

With a little bit of white wine.

Not too much.

Mainly because I need to top up.

And then we've got some stock.

Or you could use some lovely rainwater, it's entirely up to you.

But we leave this to cook for 15 minutes.

Now, normally with the risotto, what you would normally do is allow this risotto rice to absorb the liquid around it and then keep topping it up full of liquid.

No need today.

15 minutes' time, that'll be ready.

I'll be drenched, but it'll be ready.

[gentle music] ♪ ♪ I've done some stupid things in my time, but this is probably the top three.

This risotto is nearly ready, look.

It's not far off.

Cooking away nicely.

Look at this.

Then we take our mushrooms.

Now, I've waxed lyrical for 26 years on television telling people not to wash mushrooms.

Put them straight in.

Their lightly rinsed.

Got little girolles, little chanterelles.

And we're going to cook this for a couple of more minutes.

Meanwhile, I'm going to turn my attention to the baked potatoes.

The key to this, really, is having them cooked all the way through.

So pick out the large ones, the small ones.

Now, the reason for the rind, they just taste amazing when you cook them on the coals.

So you just take each of these and pop them in here.

Now, while our potatoes are cooking away nicely, I'm just going to finish this risotto now with some wild garlic, a little bit of tarragon.

And then I like to use some mascarpone cheese for this, really.

Just mix all this lot together.

So we're just going to finish off this now with some Parmesan cheese.

Look at that.

In there.

Black pepper.

[grinding] [playful music] ♪ ♪ I remember coming camping, actually, to the Lake District.

It rained then as well.

It's rained every single time I've been here, every time.

Throughout my entire life.

We've got some salt.

One lump or two.

That goes in here.

And that, to be honest with you, I've got no idea how I've even got to this stage.

But that risotto doesn't look that bad.

Look.

So we'll leave this risotto just for a minute.

And then we can take our spuds, look.

[gentle music] And then, we've got these amazing little baked potatoes.

Get your plate.

Tip this out.

And then our spuds, a nice little bit of creme fraiche.

Some nice little herbage on the top.

I've got a bit of mustard cress and a few little bits of garlic.

Little bit of flowers off here.

That on there, that on there.

Now, purists will say you never serve carbs and carbs together.

Well, that might be true, but when you're soaked to the bone on a Lake District hillside, I think a few extra carbs from this delicious risotto and potato dish is exactly what you need.

And maybe a hairdryer or a towel.

Or an umbrella.

Anyway.

[light music] JAMES MARTIN (VOICEOVER): That's over 11 miles long, the largest lake in the Lake District is Windermere.

And now I've had a chance to dry off, I'm heading there to meet a master boat builder, Hamish Patterson.

He developed a love and understanding of boats from an early age, and today his beautiful creations and historic restorations help bring even more charm to the wonderful waters here.

JAMES MARTIN: So, Hamish, tell me about this one particularly.

HAMISH PATTERSON: So Souvenir's 46 foot.

Right.

Really, really shallow draft because she was built for the Thames.

JAMES MARTIN: So this was never a lake boat, this was a river boat.

Yeah, this was built by Burgoine on the Thames.

JAMES MARTIN: Yeah.

HAMISH PATTERSON: He was the royal boat builder so this was top end build.

What would it be used for, then, what would-- back in the day?

Just for gentry, really, just cruising up and down the Thames.

Your skipper would have been in the engine room.

Yeah.

And then guests would have been up here.

And there's a separate helm up there just in case.

And then the engine itself, this is, I mean, steam driven?

HAMISH PATTERSON: Yes, she's steam driven.

Originally, she was paraffin, and then we've made her a little bit easier by converting to diesel and a blower under the boiler-- JAMES MARTIN: Right.

--so you can flick a switch and get steam up in about 10 minutes.

And I take it-- I mean, the restoration must take an awful lot of work, something like this.

The re-build's, taking them apart, is probably the hardest bit.

Keeping the integrity of the boat is really hard.

When you look at the workmanship, though, you can see it, it's stunning.

HAMISH PATTERSON: Yeah, yeah.

- Fantastic.

And thanks for showing me around.

HAMISH PATTERSON: Nice to meet you.

Even the ducks like it.

♪ ♪ Do you know what, seeing something like this, something this old-- this is 120 years old, and seeing the craftsmanship and the work and the passion that goes into it.

What's great, people like Hamish are keeping that tradition alive, so hopefully it's going to be around for another 120 years to come.

It really is stunning.

[light music] JAMES MARTIN (VOICEOVER): Today, I'm in the stunning Lake District, a picturesque national park with plenty of history.

It's also said to be the birthplace of a classic English dessert, as Michelin star chef Clare Smyth is about to find out.

CLARE SMYTH: I'm here at the Sharrow Bay Hotel in the Lake District to learn all about sticky toffee pudding.

Now, it was invented here by a chef called Francis Coulson in the 1970s, and I'm going to learn all about it.

JAMES MARTIN (VOICEOVER): And to share some of the secrets of Francis Coulson's original recipe is Sharrow Bay's pastry chef Paula Richardson.

Hello.

Hi, Paula.

Nice to meet you.

Hi, welcome to Sharrow Bay, lovely to meet you.

It's great to be here, and I believe today you're going to teach me the original recipe for sticky toffee pudding?

- Yes, I am.

Would you like to come this way and I'll take you through to the kitchen?

- Great, thank you.

JAMES MARTIN (VOICEOVER): Clare's visit to Sharrow Bay also coincides with the 100th anniversary of Francis Coulson's birthday.

So, Paula, how many of these do you make a week?

How many portions would you sell a week here?

We sell a lot of portions of sticky toffee pudding a week.

I normally do about eight tins and we get eight portions out of each one.

It's also considered to be the finest in the land, isn't it, this one?

It is, yeah, definitely.

And we get a lot of people come here just to try the sticky toffee pudding as well.

JAMES MARTIN (VOICEOVER): Yeah including my mother.

First up is butter and sugar.

So just creaming the butter and sugar together now until it's nice and fluffy.

CLARE SMYTH: Yep.

PAULA RICHARDSON: And then when we've done that, we'll slowly add in the eggs a little bit at a time.

But you're normally making this in huge quantities, right?

Yes, we are.

This is just a smaller scale of what we do.

JAMES MARTIN (VOICEOVER): Once the rest of the eggs are added, Paula begins to soften up some dried pitted dates in boiling water.

I'm just going to add the bicarbonated soda into the dry chopped dates.

So that's just to soften the dates up, right?

It is, yes.

You don't want to over-boil it too much so it's too broken down.

I've got to add my flour next into the mixing machine.

Just until it's combined, and then I'll stop it straight away.

CLARE SMYTH: Yeah.

And then we're just going to add the dates into there.

So I notice as well you've got a little bit of texture still in those dates, because some people blend it into a complete puree.

Yeah.

Just that little bit of chewiness.

PAULA RICHARDSON: Yes, definitely.

CLARE SMYTH: It's amazing how a dessert like this can become so famous.

I mean, I've even had this in the Caribbean.

Now, it's not the climate you'd think to be eating sticky toffee pudding-- Wouldn't think that, would you?

--but British people want it everywhere.

PAULA RICHARDSON: Right, that's it now, so this is ready to go in the oven.

Cool, what temperature are you cooking it?

We cook it at 150.

It takes about 45 minutes.

There we go.

And that's it.

Right, so now we're going to make the sticky toffee sauce.

So we have got soft brown sugar, demerara sugar and black treacle.

So this is like black treacle molasses?

It is, yes.

CLARE SMYTH: Yeah.

PAULA RICHARDSON: People do think it's a little bit different that we use this, but this is all part of our sticky toffee pudding.

- Yeah.

PAULA RICHARDSON: So, and that's what makes it the best sticky toffee pudding in the world.

In the world.

PAULA RICHARDSON: In the world.

Now the final part of this stage.

So you're just going to put the cream into there.

CLARE SMYTH: Wow, that's a lot of cream, huh?

PAULA RICHARDSON: It is a lot of cream.

[chuckles] It's a very low-calorie, this one.

Yeah.

PAULA RICHARDSON: So now we're just going to bring this to the boil.

CLARE SMYTH: Mm, that smells amazing.

PAULA RICHARDSON: And then this bit is what finishes the sticky toffee pudding off.

And that's going on straight away, hot straight out of the oven.

PAULA RICHARDSON: Straight away, hot.

Straight out of the oven.

CLARE SMYTH: So it soaks in.

PAULA RICHARDSON: Yeah.

So it just all absorbs.

CLARE SMYTH: Wow, that looks absolutely delicious.

I just can't wait to try that.

Oh, thank you.

There's somewhere lovely where I'll take you now where we can go and eat the sticky toffee pudding.

Amazing.

[bright music] Paula, this is so, so special.

It's amazing to be able to taste the original recipe of sticky toffee pudding, invented by Francis Coulson in the '70s, here at Sharrow Bay.

I mean, what a beautiful place.

PAULA RICHARDSON: I hope you enjoy it.

CLARE SMYTH: Wow!

That smells great.

PAULA RICHARDSON: Dive in.

CLARE SMYTH: Right, I'm going to taste it without anything first of all.

Without anything first.

Yeah.

Wow.

Look at that.

Mm.

That is fabulous.

It's so light.

And actually, it doesn't really need the cream and ice cream.

It's super light.

It's absolutely delicious.

Sadly, I don't think there's going to be any left for James.

Oh, that's a shame.

JAMES MARTIN (VOICEOVER): It certainly is.

But never mind, it's given me the perfect idea for a sweet treat of my own.

Now, hopefully this is a cake that Clare would approve of.

It's a chocolate, ice cream, and banana cake.

So the first thing is we add our butter together with some sugar.

And just cream this mixture together really well.

[whirring] So while that's happening, we can just simply prepare our bananas.

Nice fresh bananas, really ripe bananas you want for this one.

So as this mixture starts to cream together, now you can chuck in your bananas.

Once you get to that stage, we can then turn this down a little bit and add our eggs.

Again like a usual cake mix, one at a time.

Now, so often with the banana cake, the mixture will actually start to split a little bit.

Don't worry with that, just make sure the eggs are all mixed in.

You can take this off.

And then, like all cakes, you mix the flour by hand.

Get this formed into a batter with the flour.

And that's the kind of mixture that you're looking at.

And then when you're happy with that, straight into a mould or a tin.

I've just lined this with a little bit of grease-proof just in the bottom, just to make sure it's easy to get out.

The same as if you were doing sticky toffee pudding really.

Now when you're making banana cake, the texture is slightly different.

So drop the temperature down to about 180 and cook it for a little bit longer, maybe 30 to 40 minutes.

Now I've got one that's been cooled.

Now the ring we don't need anymore, but the base of the tin is quite handy for this bit.

Remove this.

I'm just going to take this paper, make it a little bit smaller.

Just by trimming it.

And sit the paper still back on here, like that.

And then what you need to do is sandwich it together, not using cream, but ice cream.

What we need to do now is layer it together, so we're going to cut this sponge into three.

So to get a perfect slice, put your knife in about a third of the way through and then turn the cake.

And then keep cutting.

Same thing again with this one.

And you've got another layer.

Now, I always keep the flat part for the top.

And then this bit, the sponge, the top will now become the bottom.

So we'll flip that over, and then plenty of ice cream.

Now this is where you can mix-and-match the different flavors if you want.

It's entirely up to you.

When you get one level like that, take the middle part of the sponge, place that on the top.

Bit of that.

Now you take the other part of the cake, now place that on the top.

And then I'm not really bothered about the edges that much because while the ice cream is still hard, we can then use a bit of this.

Some double cream.

Look at this.

Do you know what, the Lake District is a fantastic place, a special place for us as a family because we used to go holiday in there.

I remember it used to rain too much, my dad used to take us to Blackpool.

It would rain there, and all.

But, look, over the top-- once you got to that stage, and I've got one in the freezer so I'll grab that first.

Now, just when you're thinking it's finished, oh no, it's a gift that keeps giving, because what I've got on here is 500 grams of dark chocolate and a little knob of butter.

So the chocolate I've just put over a little bain-marie, a little bit of hot water, allowed it to cool down slightly.

And then what we do is we freeze this and then pour the chocolate over the top.

And then you get the money shot.

Mm!

[gentle music] How good does this look?

Now this is a bit of dark chocolate.

I just thought milk chocolate might be a bit too much.

Because then, you allow that to set.

Doesn't take very long.

We can lift this off, together with that tray, pop it on here.

When you get to this stage, to be honest with you, it doesn't really matter what happens there afterwards, does it, really?

Because then what you can do is get some clotted cream.

That's all it wants, just a little dollop on there.

See, just as the chocolate starts to set like that on that frozen cake, that is a thing of beauty.

JAMES MARTIN (VOICEOVER): There you have it, my chocolate, ice cream, and banana cake.

Decadent but delicious.

[bright music] Today I'm in the Lake District.

I've been exploring this little gem of the northwest with Michelin starred chef Clare Smyth.

So far, we've been soaking up the history here, from vintage steamboats-- This is 120 years old.

It really is stunning.

JAMES MARTIN (VOICEOVER): --to the iconic sticky toffee pudding.

That is fabulous.

It's absolutely delicious.

JAMES MARTIN (VOICEOVER): But now I'm about to meet one of Clare's favorite suppliers.

Dan Austin is the co-owner of Lake District Farmers, a fantastic supplier of premium quality breed-specific meat.

They've helped support many small farmers in this region by bringing their produce to multiple Michelin-starred restaurants right across the country.

It's not a bad place for a local lad to grow up, though, is it, really?

No.

Can't knock the scenery, can you?

Exactly.

So how on Earth, at 21, do you decide that you're going to open this-- great, great idea, by the way.

How did that come about?

By accident, to be honest, is how it happened for me.

I worked for a meat company selling meat into restaurants, and the idea was born from a conversation I had with a chef in London.

And he talked about this small supplier and how incredible he was, his-- his animal welfare standards and his product quality.

So we thought, if we could get 50 farmers that were like this man, we could supply the restaurants with that small supply of quality but do it on the bigger scale.

So quite simply put, you're taking a group of independent, small producers and selling their produce, I'm assuming, at great market value to them?

- Yes.

To keep them going.

- Yes.

That's the key to it.

That's the key to it.

I mean, when I went into this, I wanted to look after people like my granddad.

I think that's where my respect for animals and farming was born, really, you know, seeing how hard he worked and how he tended to his animals.

And it was clear his animals were important to him, and they are.

JAMES MARTIN: Because you do have a greater understanding about ingredients when you realize how difficult it is to produce, I always say, I keep going on about it all the time.

100%, yeah.

I think it's about that respect and that relationship with the product.

The animals benefit, as well, because we're able to invest in-- in a rearing program that means they get the best life possible, so everybody's a winner, really, and the chefs get a good product at the end of it.

It's a brilliant, brilliant idea.

You king of think, why don't more people do it?

But-- - Yeah.

Yeah.

So anyway, I'm about to meet one of your suppliers as well.

I'm looking forward to this one.

Superb.

JAMES MARTIN (VOICEOVER): Robin MacKay of High Hurst Smallholding is one of Dan's Late District Farmers.

With a background in ballet-- yes, ballet-- and beauty treatments, she's moved back to the Lakes in 2013 to realize the dream of becoming a farmer in this most beautiful of settings.

And as it happens, the first pigs that they acquired turned out to be something rather special.

So this is where it all started, is it?

It is.

This is Louise.

Yeah.

And Thelma's over there with her piglets.

JAMES MARTIN: Right.

ROBIN MACKAY: Thelma and Louise came to us because they were somebody's pets and they grew too big.

And then we found that they have pedigree papers.

I mean serious pedigree.

These are-- These are seriously rare.

Yeah, Gloucester Old Spot, I mean-- Yes.

You see a lot of crosses, but not the genuine article.

ROBIN MACKAY: These are absolutely the genuine article.

JAMES MARTIN: Yeah.

ROBIN MACKAY: They are Princess Anne line.

JAMES MARTIN: Yeah?

ROBIN MACKAY: And that is incredibly rare.

So how on Earth did you get into this?

I mean, I'm intrigued because my family fell into farming.

We started off with a couple of pigs and ended up with a few thousand.

But we were a farming background.

You-- - No.

We haven't done any farming before.

JAMES MARTIN: Right.

ROBIN MACKAY: And we bought this place, we'd come home to Cumbria and we had some land that needed cleared.

Yeah.

So I was driving along one day, met a guy who had some pigs in the field-- I love it, yeah.

I went to talk to him.

Yeah.

And an hour and a half later, I came away with two sows and two weaners, and Thelma and Louise were the two sows.

JAMES MARTIN: I suppose the great thing for you is to seeing the reward from beginning to end as well.

ROBIN MACKAY: Yes.

JAMES MARTIN: And particularly, you see the whole process right the way through.

ROBIN MACKAY: Yeah.

I'm there when they're born.

I make sure that I'm in there to assist with all the farrowings.

JAMES MARTIN: Yeah.

ROBIN MACKAY: And we check every hour, day and night, for the first four days and nights, to make sure that the piglets are all OK and they're feeding OK.

And if there is a problem, I'll pick up on it straight away.

I suppose is that like lambs, you can bring them into the house?

And that kind of stuff.

Because the house is just there.

On occasion, that has been needed, yes.

[laughs] Right, yeah.

In fact, we have two piglets at the moment that we have had to hand rear.

And they're doing absolutely brilliantly.

JAMES MARTIN (VOICEOVER): And the rest of the piglets are also looking in tip-top condition.

And a little bit cheeky as well.

These little guys are now 10 weeks old, and-- JAMES MARTIN: All very happy as well.

ROBIN MACKAY: All very happy.

JAMES MARTIN: [laughs] It's eating my Wellington boots, by the way.

[giggles] What's the difficulty of producing pigs up here?

Because obviously, traditionally, lamb and sheep.

Do you have to do anything special for it?

ROBIN MACKAY: You have to feed them very, very specific food.

JAMES MARTIN: Yeah.

They eat the soil because they get the vitamins and minerals from the soil.

Yeah.

ROBIN MACKAY: And they eat the roots, they eat the grass, so we do have to move them.

Then we reseed and we settle the land.

So we've got a few different enclosures that they go around-- JAMES MARTIN: So you can move them around all over the place, that's a good thing.

Yes.

Yeah, but generally, they're very, very happy if they've got grass, they've got mud, and they've got soil that they can turn over.

JAMES MARTIN: And what about the weather?

Do you have to bring them in when the weather turns?

Because, I mean, this is it's a beautiful part of the world, but when it can turn on you, it can turn on you up here.

Yeah.

No, they are outdoor pigs, they are happy being outside, that's what they were bred for, and they just love it.

And how do you feel, given your past career and stuff like that-- you've got a smile on your face.

Like, these are-- I've never met a happier-- happier farmer.

But is it everything you thought it would be?

Because it's hard work, it's long hours, you know, do you ever think, oh, I wish-- - No.

- No?

No.

We never thought about having pigs ever before, and it's absolutely fantastic.

It's back with nature.

There's no pretence.

They just love you for who you are.

JAMES MARTIN: Yeah.

ROBIN MACKAY: And they are wonderful.

You can tell that from your face.

Honestly, it's fantastic to see as well.

And a magical setting.

ROBIN MACKAY: It's fantastic.

I can see the reason why you moved here, it's a beautiful part of the world.

[gentle music] JAMES MARTIN (VOICEOVER): What a wonderful success story all round, and seeing this fantastic pork first-hand has inspired me to cook something really fitting.

Now, one of the best recipes to do when you've got pigs as good as Robin's is a course pork terrine, and this recipe is fantastic.

Now, first of all, I'm going to line the terrine.

Rather than with bacon, I'm going to line it with this, lardo.

Now, if I had an autopsy, this is what I would be.

Bit of that around here.

This is proper pork belly.

This is flavor.

And we're going to take a little bit of this and thinly slice it and line our terrine.

Now you can buy lardo now, if you speak to the butchers, but you can also get it online.

Now this is brilliant just as it is.

You can just take a slice of this and just put it over hot toast.

Oh, dear.

And it's unbelievable.

But what you're going to do is take our lardo and then just line our terrine with it.

Leave it a little bit to over hang over the edge.

Now, what this will do is actually incorporate flavor into this, but also moisture.

So the thing about a terrine it doesn't want to be dry.

So I've got a selection of meat here, I've got some diced bacon, I've got pork fillet-- keep it nice and tender.

I've got some lardo and some belly pork.

So the first thing we're going to do is basically chop all this lot up into chunks.

Now, what you have to do with the belly is remove this.

This is the skin.

But what I'm going to do with this is just chop it up into chunks.

It's one of the few times that I actually use a carving knife, a serrated carving knife, on meat, really.

I find if you use it when it's cooked, it just rips up the meat and rips up the flesh, but for this, there's no better knife, really, for this job because it cuts through all the nice fat in there.

So the fillet as well, now the fillet is nice and tender.

So with this, we can chop it up into a little bit bigger pieces.

So it's a mixture of tender pieces and the belly.

And then we've got this bacon, that can go in your bowl as well.

And because I want this sort of a coarse pate, now think of it like a French coarse pate, I'm actually going to use some of this lardo as well and chop it up and put it in as pieces.

And if you've ever tried the French-style classic pate, they will always have this in it.

And then it's really the rest of the ingredients after you've got your nice diced mixture, and for that, I'm going to add some shallots and some garlic.

Plenty of garlic, about four cloves of garlic for this.

Again, because it's quite rustic, you don't have to be too fine with the garlic.

Thinly slices will do.

With the shallot, I'm just going to dice this as well.

[chopping] And then in we go with shallots and the garlic.

Over here I've got some spices.

I've got some ground cloves, some ground mace, a little bit of fiddle seed, and then I'm just going to take a bit of nutmeg.

So once you've got the spices in, we can then think about putting moisture into this.

And for that, I'm going to use three ingredients-- touch of egg, some double cream, and brandy.

So the eggs can go in.

Add about half the double cream.

And then this is the key to it, really, a good glug of brandy.

We've got some fresh thyme, that can go in.

And then plenty of salt and pepper.

You do need to season this.

And then really get your hands in and mix.

I've got to be honest, going to the Lakes like that and visiting a pig farm like that brings back so many memories.

So when you've got really, really good animals and happy animals, it just makes an amazing place to be brought up and live and work.

So once we've got our mixture, then we can concentrate on the chicken livers.

Now these have already been prepared.

They've got a little sinew in there, you get those removed.

And then all we do is grab your terrine and fill it.

If you can, grab a few livers and make sure they're in the middle.

Now, you've really got to pile the meat in so it's actually domed on the top.

So once you've got the mixture all in like that, fold over the bit of lardo like that.

And before we put the lid on, just get a little bit of grease-proof paper about the same length of the terrine, really.

This will just stop the lid from sticking to the terrine as it cooks.

And then what you do is pop the lid on, and that pressure is really all it needs just to hold it all together.

And then to cook it, we've just got a tray of water.

Now, what the water will do is stop the base from cooking, as in burning.

Because we're going to bake this in the oven.

And this needs to cook for a minimum of about an hour.

Now, to serve this, I've got some lovely chutney.

You can use whatever chutney you want for this, but I've just got some nice little plum chutney.

And then I've got a nice little bit of bread that I'm just going to break up.

And you just put it in the middle of the table and everybody just dives in.

And then we've got a nice little bit of chutney to go with it.

But of course, it's all about the terrain.

And what you do need to do, once it comes out of the oven, just allow it to cool down at room temperature.

But the best way to do it is give it a night in the fridge, really, that's what it wants.

Rather than just out of the oven and at room temperature.

So we can then prise this out.

Same thing with the other side.

And hopefully it just lifts out.

You can tell it's nice and moist, you can tell it's a beautiful flavor in it as well.

And what we can do is just take a nice slice of this down the center.

See, you get this beautiful marbling as well.

So there you have a rustic pork terrine with amazing flavors served with chutney and a bit of bread.

It doesn't get much better than that, does it?

I'm pleased with that.

JAMES MARTIN (VOICEOVER): This hearty simple terrine is the perfect way to use that wonderful pork.

Give it a go.

[gentle music] Today I'm in the Lake District, a UNESCO World Heritage site.

I've been joined in this beautiful national park by top chef Clare Smyth.

Sadly, we haven't had the best of weather during our trip.

But I think I know how we can shake off the rainy day blues.

JAMES MARTIN: You're locked in?

CLARE SMYTH: That's it.

[james chuckles] And do you know, when was the last time I actually drove a manual as well?

Oh.

[laughter] It is like a little go-kart.

It's going to put a smile on your face, I tell you what.

It may be raining, but this-- - It is cool, isn't it?

- Told you already.

Look at that.

[laughter] Oh, that's first.

[laughs] We'll keep that bit in.

[laughter] Actually, I could get one of these.

This is-- this is pretty good fun.

But it has to be one like this, though.

I think I've sold a Mini.

Yeah.

[chuckles] JAMES MARTIN (VOICEOVER): After learning about the historic steamboats on the lake earlier, I feel it's only right we pay a visit to Windermere Jetty.

This spectacular new museum comprises a collection of over 40 vessels that tell a story of boating on Windermere from 1780 to the present day.

CLARE SMYTH: Hi.

- Hi.

welcome to the museum.

Rachel.

Clare.

Hi.

So tell me about this place because this is-- this is almost brand new.

Yeah, so this is Windermere Jetty, a museum of boats, steam and stories, and we're standing in our new buildings which have only been open a few months now.

It's a brilliant place to learn about 200 years of boating history on Windermere, and you're going to see a whole range of boats, everything from Beatrix Potter's tarn boat, through to the beautiful steam launch like Branksome behind us, and modern hydra planes that you can see as well.

These are the race boats behind us?

Yeah, absolutely.

So Windermere has a really long history of speed trials and innovation here as well.

These are slightly more modern boats, dating from around the '60s through to the '80s.

So, Clare, I've organized them to take this off, this one off the wall, if that's all right.

You can have a go in that.

It looks a little bit scary for me.

You'll be all right.

[laughter] Yeah.

And it's even more scary when you realize that you're actually driving that on your belly, face first, as you speed down the lake at nearly 200 kilometers an hour.

Wow.

Yeah, we've got something a little bit more reserved.

[country music] JAMES MARTIN (VOICEOVER): We're taking a trip out onto the lake on board Osprey, a fully restored Edwardian steam launch.

There's no better way to bring the boating history of the Lake District to life.

Well, except perhaps to do it on a sunny day.

[horn blows] So while Clare takes shelter on board, I chat with skipper Ian Shirra.

So, skipper, I don't think they built these for-- for the driver to be comfortable, did they?

No, no.

If this was your boat, you'd be in there if it was raining, or there's another wheel at the front, they use to have a little steer behind your back.

And that's it.

And when it gets to something tricky, you see though, you take over in case it crashes.

So this is the same technology of a steam train?

IAN SHIRRA: It is, yes.

It's just turning the prop round, rather than turning wheels round.

So the water, I take it, are you using the water from the lake?

IAN SHIRRA: Yeah, this is a gauge glass, we've got water in here.

With these two valves here, we can turn them on, sucks water straight from the lake, tops it up, and away we go.

So what's the top speed?

Um, if we opened to full steam, you could get to the heady heights of about 10 miles an hour.

Is that all it is?

You don't want to be going any quicker though.

But these were built for luxury.

JAMES MARTIN: Yeah.

IAN SHIRRA: Built for just cruising around and enjoying the lakes.

It needs adapting, though, for a roof on this bit.

Just-- just a little one over me I think.

[laughter] It's fabulous.

JAMES MARTIN (VOICEOVER): You might not get anywhere quickly, but at least that allows plenty of time for us to get warm and dry inside and hope that that rain stops before my final cook of the day.

Right, before I do anything, Ash, just take a picture of that.

That's the first bit of blue sky I've seen since I've been here.

47 years I've been coming to the Lake District, and that is a first.

So this is actually a first.

We're going to do a Goosnargh chicken with some nice little orange lentils.

Really simple.

I'm going to explain the chicken a little bit later, but first thing, before we do anything, we need to get our onions in.

So this is quite a simple little dish, but it requires plenty of onions at its base.

A lot of Indian cooking requires a lot of onions.

I've got a mate of mine who's got a restaurant in London, he's got four chefs just preparing onions.

That's it, all day.

Just preparing onions the whole day.

But the first thing we do is grab a little bit of oil in our pan.

I don't use olive oil for this, just a normal sort of veg oil.

Throw the onions in.

In there.

But we just want a nice little bit of color on the onions first of all.

So once you get to that stage, you can add a few curry leaves to this as well.

You get these fresh or dried.

Bit of ginger.

You can use this puree ginger.

And then just a touch of pureed garlic as well.

A few mustard seeds.

They're going in.

You just have to toast this off a little bit.

And just color the onions like that, so just get it all cooking away nicely.

Now, while that's happening, we can turn our attention to our spices.

And I've got in here a selection.

I've got some cumin, garam masala, I've got some chili, turmeric, some coriander.

Really, these are the key fives ones that you want.

And then just grab a little teaspoon and take a little bit of each one.

Now particularly when you're using dried spices like this, the temptation is to add them to the pan.

The problem is with that, they can burn quite badly.

And you get this distinct flavor to the end product.

But by mixing them together beforehand with a bit of water, it stops them from burning.

So you just took a little bit of water like that, then mix this together.

But you pop our lentils straight in.

[sizzling] And then we add our spice mix straight in.

Little bit of water.

Now, what I normally do with this is just gradually cook it for about 20 minutes, but the power of TV and all, we pass it on to the amazing woman which is Sam Head, and she goes wandering into a house which is just over there and continues to cook them.

Meanwhile, I'm going to turn my attention to my Goosnargh chicken, which I've got here.

Now, there's several things that are famous around these parts.

There's Goosnargh cake, which is like a short cake, really, with caraway seeds on it, they serve with cheese.

There's Goosnargh duck.

But also famous around these parts is Goosnargh chicken.

It's slightly south of the Lake District, for sure, but this is an amazing chicken.

You can see from the size of it that it's slightly larger because they take it on a little bit further.

It's not like a traditional farm chicken, but what it is, is fantastic flavor.

And I'm going to basically portion this chicken up to go on our barbie.

So what you do is you remove the legs first of all.

Now because this is corn-fed, and a secret recipe of corn-fed, the corn feed is made with the help of a nutritionist, it's that good, that attention to detail.

You don't get this yellow tinge that is classic with a corn-fed chicken.

This, you get a beautiful flavor from it, and you can see from the chicken, it's much larger.

We used to do this when we were at college, it's called cut for saute, or, in terms of today, cut for the barbecue.

But once you mastered this art, you can do this with all game birds as well.

Quail, pheasant, partridge, that kind of stuff.

So we're going to take some pieces of lemon, like that.

Bit of garlic.

Straight through.

And I'm basically just going to cook it on one of these things.

And we just pop our chicken in with a bit of lemon, a bit of garlic.

Fold this over.

A little bit of oil, just a touch.

Black pepper and a bit of salt.

It's all about the flavor of the chicken.

You could marinade this in the same spices I've got in here if you wanted to.

A little bit of yogurt, turn it much more a curry Indian sort of theme.

But I thought this with just the lentils is probably just enough.

So I'm going to do is pop that on there.

And do a rain dance.

Because it's on its way.

[thunder rumbling] [soft music] ♪ ♪ Told you.

[rain paterring] I wouldn't mind, but they don't even give me a drink.

You know what I mean?

At least having a beer.

And here, I get nowt.

Nothing.

JAMES MARTIN (VOICEOVER): I guess it could be worse.

You all right?

18 years of food team.

[giggles] One team, one dream, isn't it, Sam?

One team, one dream, yeah.

Stupid idea, this is.

Oh, thanks.

Lovely.

Can somebody hold that?

Thank you.

Right, we've got our lentils.

Now, the key to all lentils, really-- in fact, all beans and that kind of stuff-- season it at the end of cooking.

Don't season it at the beginning, otherwise they toughen up.

So a bit of black pepper, bit of salt.

And then to compensate from the spice, really, you want the lemon.

So a nice squeeze of lemon.

Look, I'll tell you what, that chicken looks pretty good.

Look at that!

Look at that!

I'm quite happy with that.

So we've got our herbs here.

We've got some coriander and a bit of mint.

And the thing about coriander and mint, particularly coriander, utilize everything, stalks, the lot, that's going to go in here.

Last minute.

Now, if you want to slake this down, you could touch a cream, bit of yogurt.

But what I like to do with my lentils is a little knob of butter.

Just nicely enriches the flavor in there.

So mix that all together.

While that's on there just simmering away nicely, I'll get our serving tray, and we pop our chicken open.

Just a little bit of herbage over the top.

So we'll take our chicken off with our lemon.

Bits of garlic.

Everything else.

Bit of oil.

And then we've got our lentils.

Our spiced little lentils.

And that butter makes all the difference, trust me.

And saying that butter makes all the difference, you have to serve it like you serve it with mash.

With another bit of butter on the top.

So there you have it, barbecue chicken, Goosnargh chicken, with curry lentils.

Where's that umbrella?

JAMES MARTIN (VOICEOVER): Let's face it, it wouldn't be a proper British barbecue if there wasn't some rain.

But when the food is this good, not burnt, trust me, you won't care about the weather.

[light music] Our time in the Lake District has come to an end, but there's just one last trip on board Osprey.

JAMES MARTIN: It's still raining.

CLARE SMYTH: Yeah.

JAMES MARTIN: Unfortunately.

But, I mean, food-wise of this place is fabulous.

The Sharrow Bay must have been extra special.

Yeah, I mean, for me, really special today because it would have been Francis Coulson's 100th birthday.

So it was a great day to taste that sticky toffee pudding.

And it's world famous now.

Yeah, and also to visit the suppliers that you use as well, that was extra special for me.

But I think the highlight for me has been trying to sell a multi-Michelin starred chef a Mini.

- Yeah.

How much?

Well, we can negotiate on that really.

It's cheaper than this boat, that's for sure, but you know, I'll do food vouchers.

All right.

JAMES MARTIN: That'll do?

Few meals maybe, yeah.

A few?

It's not that cheap.

[laughter] Sold my Mini, sorted.

[theme music] ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪