Now, I've been quite privileged in my job as a chef to travel to so many different countries, but there is a place that has it all, from farmers to fishermen, planes, trains, and automobiles-- [airplane whirring] Woo hoo!

--and phenomenal seafood.

That is the finest ingredient in the world.

[upbeat music] How good does that look?

And it houses some of the greatest chefs in the world that just happen to be a few of my mates.

How good is that?

That's sensational, absolutely sensational.

It's good, suspension on a Mini.

[laughter] [airplane whirring] Where is that special place?

Great Britain, of course.

♪ ♪ [upbeat music] JAMES (VOICEOVER): I'm as far east in the UK as my adventure is gonna take me.

Welcome to Norfolk.

My very good friend and local Michelin star chef, Galton Blackiston, is by my side in my trusty Mini.

And he's gonna be showing me around this glorious county.

So if you could sum up Norfolk, then, in a few words, in terms of produce, in terms of food, in terms of that kind of stuff because you-- you've been here for years.

Yeah, you have-- I would say, Norfolk, you have to play by the seasons in your cooking.

Regionality, yes, to a certain degree.

But, yeah, you play by the seasons.

That's my cooking.

JAMES: So what ingredients?

Because of all the ingredients that I've known you-- I've known you for years.

GALTON: Yeah.

Too long, most people think.

But, I mean, tell me about this soofer, samphire, samphire, samphire.

GALTON: Right.

Why do people in Norfolk pronounce it different?

It's pronounced "samper" in Norfolk.

It's probably the only county that does pronounce it "samper," but that's all I've known it as.

JAMES: Samphire.

Anyway, yeah, and it's very seasonal.

I mean, Norfolk's, I mean, generally quite flat, but that's-- that suits it well for crops, particularly potatoes and veg, isn't it?

I mean, you've got so much veg grown here.

Yeah, good veg area.

JAMES (VOICEOVER): The county of Norfolk borders the North Sea, Lincolnshire, Cambridgeshire, and Suffolk.

It's also home to the Norfolk Broads, a network of rivers lined with narrowboats.

And up on the northeast tip is Cromer, a sandy beach resort, where Galton is proud to have a chippy.

[upbeat music] I can't wait to tuck in.

JAMES: So this is Cromer.

GALTON: This is Cromer JAMES: Yeah.

GALTON: Great room with a view, isn't it?

And got the old theater.

GALTON: Yes.

That's still thrives.

It's really busy.

You could perhaps one day, when you really make it, perform there.

[laughter] - Really?

- Yeah.

Right.

Now, tell me about these fish and chips then because Morston Hall is just down the road from here.

You've had a Michelin star there for, what, 20 years?

Yeah.

And then this fish and chip shop, I've been meaning to come here.

It's been on what?

We've had this for four years.

Right.

It makes me smile because it's just hectically busy most of the year.

I see myself as a fish and chip connoisseur because I'm built for, like, fish and chips.

I am obsessed with fish and chips.

So explain to us why these fish and chips are the best.

Well, I'm not necessarily gonna say they're the best, but it's just good quality ingredients.

Fish is beautifully, beautifully white.

Crisp batter, good accompaniments, new season potatoes now.

JAMES: Now, you-- you're talking about the accompaniments.

Mushy peas.

What's all that stuff on top of it?

What's that?

I knew you'd comment on that.

I knew you'd comment on that.

That is mint sauce, yeah.

Mint sauce-- Don't knock it until you've tried it Yeah, but mint sauce should be with lamb, chief.

Not on mushy peas.

You can have-- [sighs] Nice fish and chips.

Not quite as good as Whitby.

But they're all right.

Yeah.

Anyway, I've got some good stuff planned for you today.

You are gonna enjoy it.

You're gonna need all the food inside you, though.

Yeah.

JAMES: Because I'm gonna put you to work.

OK.

OK, I'm ready for that.

[upbeat music] JAMES (VOICEOVER): Galton's got a busy day ahead.

I've sent him off to find some fine local produce.

And whilst he's away, I can't resist cooking up a fish supper of my own.

And what better place to do it than the beach?

It's quite fascinating, Norfolk.

And as we sort of start our cooking bit here in Cromer, it's like the veg garden of England, I suppose, this area.

And I'm gonna do a wonderful little tempura to go with this dish using all this selection of veg, a little bit of monkfish from behind me.

All this veg is from in front of me.

Well, beyond the brick wall.

But we're gonna start off with a local beer, mainly for me.

Lovely.

Next, we're gonna turn our attention to our veg.

Now, the one that takes the most amount of prep is this one.

These are globe artichokes.

So the first thing you do is almost lose the entire 2/3 at the top.

So we'll literally just get a knife, cut that through.

Now, already, by doing that, you can see the choke part of it.

It's this thistly bit of it.

Then what we can do is break this down.

So we can take the root off here and then start removing these leaves.

And you basically just trim this all off.

But what you're after is this amazing heart of artichoke.

So you just keep peeling all the way around.

Now, what you'll have at the end of it is this choke bit.

And the heart, the artichoke heart, the tasty bit, is underneath that.

So you just get a spoon and remove this choke.

You can reveal the heart underneath.

Now, already, you can see the color starting to change as it oxidizes.

So it's a good idea, once you get to this stage, to get some lemon and start to rub it with a bit of lemon to stop it discoloring too much.

But that is your little edible bit of artichoke.

It's quite a lot of waste on this.

But trust me, the flavor is definitely worth it.

And also, what's worth it is stopping along the roadside and appreciating what Norfolk has to offer because you've got such a selection of veg, from the lovely carrots.

I've got some beautiful little baby courgettes, which we can thinly slice.

Look at these, these lovely little sugar snap peas.

These are beautiful.

The sister to this would be a little bit of mange tout to go with it, all of which are produced around here as well.

Got some gorgeous bigger courgettes, the lovely yellow ones, which we can just slice up.

Now, with me doing a tempura, we want to keep this nice and sort of even, the thinness of the veg.

We can take our artichoke, chop it up, nice and thin.

And then I couldn't resist this.

En route here, as well as some amazing farm shops, there's literally houses with a little stall outside selling this.

This is marsh samphire, or as Galton likes to call it, "sumfer."

They call it like that round here.

But anyway, this is amazing, fantastic, slightly salty.

Different to rock samphire, but it's delicious.

So I've got a selection of different bits and pieces here.

I've got some lovely monkfish, which I'm just gonna pop with it as well.

So the first thing I'm gonna do is make our little tempura batter.

Now, for that, I've got self-raising flour, a good pinch of salt-- I mean a good pinch of salt-- and sparkling water.

Now, all we do is you take your water and your self-raising flour and mix it.

Now, what you'll end up with is this sort of loose liquid, which is what you want.

You don't want it too thick with tempura batter because you want it to coat your veg.

So a bit more.

And you'll find often, if you leave it, it'll actually get thicker.

So just have some water handy, just to loosen it down again if you leave it too much.

So once you've got to that stage, we can then grab all of our veg, throw it in, and our fish, and our "sumfer."

Sorry, Galton.

That'll all go in there.

Look at that.

It's like a ball of loveliness.

Mix this all together.

Now, before I deep fry this, I'm gonna get a little garnish with this on the go.

Now, just a little bit further north from here, Lincolnshire, home of amazing produce as well, you've got beautiful peas.

So we're just gonna put some peas in here, together with some brundle mint, which is the famous mint they used for the mint sauce around here.

And all I'm gonna do is just chop this up.

It's just basically mint and peas.

It's not rocket science.

It's all you need.

Nice knob of butter.

And just leave that cooking away nicely.

While that's happening, we can turn our attention to our fryer.

It's quite hot oil for this one.

And it's a good idea to do this in batches, but you just drop the veg in very, very hot oil.

And you can see the batter is really lightly coating.

The veg, it's not too heavy, not too thick.

It's not like a fish and chip shop batter, certainly not.

You want it nice and light, and it crisps up really well.

And this is going to fry for about a minute.

[upbeat music] ♪ ♪ ♪ ♪ Paddle boarding, I've tried it once.

Didn't quite get it.

You need an engine.

Anyway, in we go with the carrots.

We'll pop the pieces of fish in.

Now, with the peas, all I'm gonna do is just crush these.

Don't overcook them as well.

You're not creating mushy peas.

Switch that off now.

Then we can simply plate this.

[slow tempo music] There's nothing fancy with it at all.

It's nice and simple.

It's just basically the peas and the mint.

A little bit of butter, of course.

And then what I love about this is you can see, by preparing it all nice and thin, everything cooks quite quickly.

So as soon as it comes out, a little sprinkling of salt over the top.

And then you can take your lovely piece of fish, your nice little bit of samphire.

And you can use any type of fish for this.

You can use prawns.

It's entirely up to you.

They've got amazing crab as well from this neck of the woods, lobster, all that kind of stuff.

But you can see the batter is lovely and thin and light and crispy.

And that's what we want with this, and especially with all these wonderful, wonderful veg that you get to go with this.

So there you have it, my local fish and veg, tempura'd in a wonderful batter, with peas and local mint.

And I'm off because I'm sure the tide's coming in.

JAMES (VOICEOVER): What could be more delicious than freshly caught monkfish with local veg, tempura'd in all the right places?

[upbeat music] ♪ ♪ I'm on my way to meet a producer who's got a particularly fragrant harvest.

♪ ♪ And I'm here to see a farm that's been producing lavender since 1932.

My God, look at this.

Amazing.

Smell is beautiful.

JAMES (VOICEOVER): Norfolk Lavender have perfected getting it from crop to bottle.

And today, I want to know how they extract the oil.

So, Lynne, this is distilling the lavender.

It is, yes.

So you're getting the oil out, basically.

We are, yes.

We're getting the oil out.

So you put the product into the machine.

JAMES: And does it have to be-- does it have to be fresh or dried?

Maurice is busy at work there, but-- No, fairly fresh.

We-- we harvest it every day through-- through July and August.

And why-- why Norfolk and why lavender?

Why this area?

We have the right soil for growing lavender.

It's free draining, sandy soil.

And the-- the lavender just loves it.

JAMES: And has it always been-- I mean, have people always taken the oil out of lavender?

Because they use it-- there's so many, hundreds of different types, isn't there?

And for hundreds of years, people have distilled lavender for the oil because it has so many amazing properties.

JAMES: That'll do?

MAURICE: Yeah.

So what's the idea of this, then?

You put-- put water in it?

No, we put the product in here.

The lid will be fastened.

Then we turn on the steam generator, which is in the middle.

Steam is introduced through the bottom.

As the steam goes through the product, it extracts the oil.

The steam carrying the oil comes through here.

There's a coil of very cold water through the middle.

And as it comes through here to the end, it will come into there, drop down into the separator tank.

It's like Willy Wonka, isn't it, this?

It is.

And-- and then it will be chased up by the water.

Yeah.

And come up into this lantern, drop down into there, through the pipe and into the jug.

And this entire lot, I mean, that's-- literally, that's packed full of lavender-- will just produce 300 mills.

Yes, 300 or 400 mills.

JAMES: So it's steam you're after, then, is it, really?

MAURICE: Yeah, it has to be steam.

That's the only way to produce the oil.

JAMES: I've got to say, it's a first for me.

I've never done any of this.

And this is all plant oils-- Yes, because in the spring, we will distill rosemary for rosemary oil for our products as well.

What do you use rosemary oil for?

We-- we use it in hand creams and foot creams, as well as-- For your feet?

As well as-- as lavender oil, yeah.

Soft.

Soft, huh?

[laughs] I'm not gonna look at your feet.

MAURICE: They're good.

JAMES: Oh, the feet are good?

Are they as well?

LYNNE: They're good as well, yeah.

MAURICE: Right.

It's all sealed.

It's now ready to start the process.

JAMES: OK.

So you've got to heat this up.

Is it gas, then, is this?

- No, it's electric.

JAMES: Electric?

This is the boiler, which produces the steam.

So what we do is turn it on, activate the elements, and then just wait for it to steam.

JAMES: And how long does it take?

About 40 minutes.

40 minutes.

Pretty good, hey?

JAMES (VOICEOVER): They've got over 32 acres of lavender fields here.

I know it can be a tasty ingredient in cooking, but I want to know what else it can be used for.

It's very good for minor burns, cuts, bruises.

It will help you sleep.

Now, when it comes to cooking lavender, you can't just use any lavender, can you, really?

I think you can.

You could, but there are certain ones-- There are certain ones that are better than others.

Too floral.

Yeah, yes, yeah.

If you don't want to-- you've got to be careful with lavender when you use it for culinary purposes.

And you need to use it in very small-- small quantities.

- Yeah.

I-- See, this is where my gran went wrong.

She put loads-- She put lavender oil on-- on food.

Yeah, no.

JAMES: It was fine on her toilet roll warmer, you know, the one with the-- the doll on the top.

She used to use a lot of it on that, but wrong on pancakes.

Yes, not good at all.

Definitely wrong on pancakes.

It's beautiful, isn't it?

JAMES (VOICEOVER): Once the oil has been extracted, it's bottled in concentrate form and my batch is ready.

So this is the pure oil that's coming out of here, then.

- It is.

And then what we're waiting for, just the water?

Yes, we're waiting for the water to come up through the lantern.

It will chase the oil up in a few moments.

Right.

And that's obviously pushing the oil up.

Yeah, yeah, it's pushing it up.

And then all I'm gonna do is just drain the-- drain the water off.

Just push it down.

Yeah, but not yet.

[upbeat music] Here it comes.

MAURICE: That's the water now.

JAMES: Now we'll-- LYNNE: And drop the thing.

MAURICE: That's it, yeah.

JAMES: So that's it.

I mean, what do you do with this?

LYNNE: We'll keep it for two years.

It will mature like whiskey.

- Oh, really?

- For two years-- So you can't use that as it is?

No.

You have to leave it for two years?

Yeah, leave it for two years.

JAMES: I never knew that.

It takes two years.

[slow tempo music] JAMES (VOICEOVER): But you don't have to wait two years to use lavender in cooking.

I've got a great recipe for when it comes fresh from the garden.

Now, this is a wonderful dish of roast duck with hay and lavender, but I'm gonna get on and start the duck first for this.

So I've got some beautiful duck breasts.

Just put it straight in the pan.

The thing about duck is you've got a beautiful amount of fat on it.

And we're gonna crisp up that fat in the pan, first of all.

So straight in the pan, no seasoning, nothing.

And while that's in the pan, you can prepare your cooking vessel, shall we call it, with our lavender and hay.

Pet shop hay.

Fresh hay.

Pop a little bit of that in the bottom of your pan.

Now, it may appear a bit weird, but it is a fantastic way to cook duck and chicken and lamb.

And then you take your lavender.

Now, this is cooking lavender as opposed to soap lavender.

It's going to smell really nice as it cooks.

So we've got our duck here.

Now we can season it up with some salt and pepper.

[slow tempo music] You've got a beautiful bit of color on the duck there.

Pop it straight on top of the hay.

♪ ♪ And then we just drizzle this with some lavender honey over the top.

And then we're gonna roast this in a really hot oven.

So I've got some in there already.

But don't cover it over.

Get the oven quite high because this is gonna cook for about 12 to 15 minutes, depending on the size of the duck breast.

So if I lift these ones out, look at this.

Get in there.

Just look at that.

You get this amazing smell.

Just gonna leave that to one side, just to rest nicely.

And I've got some lovely carrots.

I've got some parsnips.

I'm going to cook these with a bit of sherry vinegar in this duck fat.

So we can speed this up by cutting these into little batons.

So into the pan.

Do the same thing with the carrots.

Chop them up into little batons.

[slow tempo music] So you want a little bit of color on them first.

Now, you can help that along with just a touch of butter.

Now, at the same time, we'll get our little sauce on in this pan in the front here.

I'm just gonna do a classic little red wine sauce.

Touch of red wine first, not too much.

And then we can pop some of this beautiful stock.

♪ ♪ Now, as the carrots and parsnips are just about there, I'm just going to prepare some of these wonderful little Brussels sprouts.

All you do with these is just peel off the leaves because it's the outer leaves that I'm gonna use.

And you get a beautiful color from it.

But right at the last minute, really, we take our nice little bit of veg.

I can throw in our leaves, like that.

And then just a little bit more honey.

Just a touch.

Straight off the heat now because they're just gonna cook nicely all in this little bowl.

They can sit there.

Meanwhile, in this pan, we can finish off our sauce.

So we've got our sauce that have been reducing.

We can pop it in this pan.

So we get rid of all that nice liquor off the bottom.

What I really like with duck is a touch of vinegar, but sherry vinegar.

It cuts through the fattiness of the duck.

Don't go using white wine vinegar.

You must use the sherry vinegar one and then, if you wanted to, a bit of orange zest.

Of course, that classic combination with duck.

Just a bit of orange zest, some seasoning, a little bit of salt and pepper.

And then, like all good sauces, particularly meat sauces, we'll finish it off with some butter.

And you get this beautiful shine on the sauce as this reduces down.

And then we simply plate it.

So you can get your lovely duck.

[slow tempo music] Get rid of any of the hay.

This has been nicely resting.

So we can grab our plate.

Put your veg.

And then the duck.

We can just cut this into pieces, and it's lovely and pink.

Mm.

Just pop this any old way.

Probably room for another little fella there.

And then you grab some of this lovely sauce with that little hint of orange.

Not too much.

You're not creating a dessert, so don't go and overload it with orange juice.

And there you have it, a beautiful roast breast of duck cooked in lavender and, unusually, hay, with a fantastic hint of orange in the sauce and roasted root veg.

Done.

JAMES (VOICEOVER): A truly hearty and flavorsome main course to wow any Sunday lunch guest.

[upbeat music] My trusty Mini and I have made it to Norfolk, home to local chef and my old friend, Galton Blackiston.

This county is famous for being flat and fertile, which makes it a crop grower's delight.

So I've sent Galton to a farm that's all about inventing new varieties of salad.

Baby leaf manager Rachel Templeton is gonna show him some of the highlights.

Hello, Rachel.

Nice to meet you.

And you.

GALTON: Wow, what's going on here?

So we've got our trials that we're really excited to show you.

Yes.

But first, OK, you put this on.

I hate hats, you know.

And now we're set.

Should we go see what we can find?

[slow tempo music] ♪ ♪ And then we've got a kale here.

So this is a baby kale, an amara baby kale.

Right.

So you can see, it's got a lovely glossy leaf.

And then it's got-- GALTON: Quite a fan of kales, I am.

Yeah, I think they're becoming so popular.

Just more-- more succulent and a bit more tender compared to your adult kale, where it can be a little bit fibrous on the stalk.

Whereas, something like this-- Yeah, that's quite distinctive and kale-ey.

Yeah.

We have-- we have one on the coast.

OK.

Called sea kale.

RACHEL: Yeah?

GALTON: Which is of a leaf like that.

RACHEL: Yeah.

- Yeah, very similar.

This has got more flavor.

Yeah, it's got a bit of garlic starts to build up.

It has.

Yeah.

GALTON: And don't you use kale for juicing?

RACHEL: Yes, yes, it's brilliant for juicing.

- Do you juice?

- I do.

I love a green juice.

Everyone at the office looks at me like, what are you doing with this, this green sludge?

But I love them.

I can't think of many things worse than kale juice.

As long as you've got a nice bit of fruit in there, maybe some ginger as well.

Yeah, I can-- you're right.

You're beginning to win me round.

Yeah, we've got another lovely baby kale up here.

I think it's always surprising.

You just think it's a small leaf, and it's not gonna give you that much flavor.

But actually, they do pack a punch.

Yeah, it does.

And I think some of these leaves in combination with some of the maybe more sweeter ones or more peppery ones together are really, really nice.

So this is our baby red kale.

As you can see, it's getting slightly large now.

GALTON: Oh, so these leaves wouldn't necessarily-- you wouldn't let them go quite as big as this.

No, we want it to be nice and small, so probably, this sort of size.

You want it between, like, your 6 and 12 centimeters so you've got a lovely forkable leaf.

But we really like the color difference.

Forkable leaf.

Yeah, you don't want to have to have leaf hanging out your mouth.

No, that's milder again.

Yeah, so it's got quite a sweetness to it, but it's quite crisp, succulent leaf.

So you'd think-- by looking at that, you'd think, well, it's gonna be prickly.

That's gonna be nasty.

RACHEL: No, not at all.

But, actually, it's pleasant, very pleasant.

RACHEL: OK, so then this one is spinach rocket, so something completely different we've been looking at.

So you'll recognize the shape of the leaf.

GALTON: Certainly looks like spinach.

RACHEL: But flavor-wise, something quite different.

GALTON: This is a new one?

Yeah, so we're trialing this.

So hopefully, we want to take it forward next year.

What do you think of that?

- Wow.

It's a kind of a heat, isn't there?

That does pack a punch.

You think it's gonna be spinach, but there's a real peppery rocket flavor coming through.

Very much so.

Ha.

I-- I think that the shape and size of it is very appealing.

So it looks very pretty and all that sort of thing.

You only need one or two leaves because it's powerful.

Definitely.

But that, we-- we would definitely incorporate that in our cooking, whether it be raw-- Yeah.

--or whether it be quickly sauteed Yeah, be lovely, wouldn't it?

It's distinctive.

Brilliant.

RACHEL: Brilliant.

Right.

Thank you so much for today.

Thank you very much.

Thank you for coming to see us.

Wow, this is brilliant.

JAMES (VOICEOVER): Selecting the right leaf can make or break the flavor of a salad, particularly if that salad is topped with bacon, deep-fried eggs, and croutons.

Now I'm gonna create a wonderful but simple little dish.

So I'm gonna do the bacon first.

I've just got some dry-cured bacon here.

[sizzling] I just want to get this nice and crispy while our bacon's crisping up.

So I'm going to use the fat from the bacon as well and turn my attention to the croutons.

Now, I don't like salad where you've got to go looking for the ingredients, particularly the croutons.

I want to be able to see stuff.

So cut the croutons chunky.

Now, for this, you don't have to get it mega crispy.

Bacon, sandwich bacon, not too crispy, but crispy enough.

So then we'll take our bacon and just pop it on the side there.

And then using the leftover fat that's in the pan, together with a little bit more oil, I'm gonna crisp up the croutons.

[slow tempo music] And it's this that will give our salad its crunch.

♪ ♪ So our croutons are done.

We can then tip this out onto our plate.

Keep whatever is left in the pan.

That's still a little bit of bacon fat.

We're gonna make the dressing in there.

But first of all, I'm gonna turn my attention to the egg part of this.

I've got some beautiful eggs that have been cooked six minutes into boiling water, taken out into ice cold water, and then peeled.

And they should be soft boiled in the center.

I've got a bit of flour, some egg, and some breadcrumbs.

And just whisk this up a little bit.

And then we take the flour, egg, and breadcrumbs.

You can season this up if you wanted to, this flour, a bit of salt, bit of pepper.

But then you take each individual egg.

It's a cracking dish, this.

So you dip the egg into the flour first, then into the egg.

[bright music] And then into the breadcrumbs.

Any breadcrumbs are fine, as long as they're dry.

So flour, egg, and crumb.

All you've got to simply do is deep fry them.

Do that.

You set the oil quite high.

It's a good idea to pop them on a spoon first and just drop them in.

So this oil is set about one 180, 190.

So quite hot oil because we're not gonna cook the eggs.

We just want to crisp up the outside.

These eggs only take about a minute.

Those crumbs really do make all the difference.

And then I'm just gonna do a little honey and mustard dressing.

First of all, we start with a bit of vinegar.

A little bit of oil.

A bit of honey here.

Just a tablespoon will be enough.

And then you can use two mustards for this.

A little bit of grain mustard.

It goes amazing with bacon and croutons.

So a little bit of grain mustard.

I'm gonna use some Dijon mustard as well.

Now, it's a good little trick, this.

Before you whisk it all up, just to add a little bit of water.

Just a touch.

You don't want a lot, only about a tablespoon or something like that.

And then whisk this all together.

That little bit of water makes a lot of difference.

So a bit of seasoning.

And that's your nice warm salad dressing done.

And all we can do now is assemble the amazing salad on this massive platter.

[slow tempo music] So we just put salad leaves on the top.

And I've got a massive selection here, a little baby spinach.

And this is lamb's lettuce.

I've got some delicious bits of chicory.

We've got some watercress.

And then these little beetroot tops as well.

You've got this real sort of contrast of flavors, particularly the bitterness of the leaves and everything else.

And then everybody loves Little Gem.

Lovely little sweetness.

And then you can grab your croutons, dot this around for a nice bit of color.

♪ ♪ Some of this bacon.

♪ ♪ If you've ever got a bit of this in your kitchen, celery tops, because these leaves with egg, oh, they taste incredible.

And then to finish this off, you get these amazing little eggs.

Lovely and crispy on the outside.

And then when you take a knife right through the center, look at this runny yolk.

Oh, look at that.

So you can put these on whole as well if you wanted to.

You could just nestle one or two inside there.

And then our final bit is, of course, this amazing warm dressing.

♪ ♪ And do this last minute because, otherwise, the salad leaves will wilt.

♪ ♪ Now, I know what you're thinking.

I've only done enough for two.

If there's four of you, you can double it if you want.

Enjoy it.

JAMES (VOICEOVER): And there you have my hearty mixed leaf salad with homemade deep-fried eggs, delicious pan-fried bacon, and crispy croutons.

[upbeat music] ♪ ♪ ♪ ♪ So we're on our way now to a little special treat for you.

Yeah?

I've organized something special, and you're dressed appropriately for it.

What?

You're gonna enjoy this bit.

Go on.

Tank driving.

That's-- Have you ever driven a tank before?

No.

[laughs] You couldn't get permission to go and drive a tank.

We have got permission to drive a tank.

Whether you can drive a tank in flip-flops and shorts, I don't know.

But you're going to be driving a tank.

JAMES (VOICEOVER): We're heading to the Muckleburgh Military Collection.

Here you'll find tanks, armored cars, and artillery used during World War II.

It's a private museum, and pride and joy of owner Sir Michael Savory.

We're not just having a look round.

We're going for a spin.

But we just need to establish-- GALTON: Oh.

JAMES (VOICEOVER): --the chain of command.

[sighs] Wow.

How you doing, Skipper?

What are you doing here?

JAMES: You look dressed for the part, anyway.

Well, you certainly-- where's your hat?

Hey?

I don't need one.

That's-- I'm the guy in charge.

No, I'm in charge.

No, you're driving, apparently.

I'm in charge.

The person driving a tank is not in charge.

I'm good.

Look.

[laughter] I have to say, I think I'm in charge.

JAMES: Oh, you're in charge.

Michael, so tell me a little bit about this tank, then, because this is quite an unusual one.

Well, this is designed to carry troops forward into the battlefield.

Right.

And they can fire from the position that you're currently standing in.

So I would-- I'm infantry.

You're infantry with your own-- JAMES: You're the guy in charge.

And who's-- who's plonker at the front?

I'm the commander telling the driver what to do.

Not you, this gentleman.

So are they-- are they quite difficult to drive, these, as a tank?

I mean, I'm assuming it's quite-- This is extraordinarily difficult to drive.

And that's why I have an experienced chef here-- So is that why-- --who knows exactly what to do.

Did you go for-- did you go for me rather than James?

Well, I went for the smallest of the two.

Yeah, that's a great point.

He can't even get his thing done up.

Look.

The only draw-- the only drawback, I have to say, is you're not properly equipped with the right footwear.

- OK.

- Right.

Do you want to teach him how to use this thing?

Yes.

JAMES: Right.

MICHAEL: The pleasing thing is that it's an automatic gearbox.

You have no handbrake.

You've got no foot brake.

You purely have steering levers.

The left-hand one turns the tank left, the right turns it right.

And if you pull both together, it comes to a halt.

Ooh, and so that's the way you stop the thing?

- That's how you stop it.

- Yeah.

MICHAEL: So down you go.

And remember, you are out of gear.

GALTON: Yeah.

MICHAEL: And you start the engine accordingly.

JAMES: Can't even drive a car.

Starting the engine now.

MICHAEL: Underneath the amber light.

GALTON: Yeah.

MICHAEL: Push that down and release it.

That's it.

[engine starts] Hands away.

[military music] JAMES: Oh, jeez.

We're off.

MICHAEL: Steer a bit to the left.

A bit of acceleration, please.

Only do it very gently.

Put this hand down.

OK, let it go very slowly.

[laughs] Whoa!

MICHAEL: Release, then step forward.

[laughs] ♪ ♪ Ho, ho, ho.

JAMES (VOICEOVER): Tallyho.

This really is the coolest backyard to play with the best boys' toys any grown-up could wish for.

♪ ♪ Oh, man, I can't see.

I can't see.

OK, don't worry.

Hold on.

Let it slip back.

Take your-- take it out of gear.

Ease off on the brake.

JAMES: This is what happens when you let a Norfolk guy drive a tank.

MICHAEL: Right.

Now-- - Right.

Plenty of acceleration, back into gear, and just let it go forward.

[whimsical music] I can't see a freaking thing.

♪ ♪ [laughs] JAMES (VOICEOVER): It's a bit like taking part in the remake of an old sitcom.

I can't imagine which one.

♪ ♪ ♪ ♪ There you go.

Well done.

Congratulations.

[coughs] ♪ ♪ JAMES (VOICEOVER): I think it's safe to say, it's better for everyone if we stick to being chefs over soldiers.

Thankfully, an army marches on its stomach.

So as the day draws to a close, I've just enough time to head back to the beach and cook up my take on a coastal classic.

Now, this is a wonderful dish, a pan-fried cod.

You can pan fry any fish to go with this, with a sign of a warm tartar sauce.

But it starts off with the potatoes.

Now you can't come to Norfolk without seeing fields and fields-- I mean, thousands of fields-- full of potatoes.

And these are just some of them.

Now, what I've done with these is par-cook them.

So these are just half-cooked.

I'm just gonna dice these up into small pieces.

I've got in here a beautiful selection of asparagus.

We've got peas to go with it as well, some lettuce.

It's entirely up to you what you put with it.

And what I'm gonna do is just prepare all the ingredients because it's actually quite quick and quite simple to cook, which goes for our asparagus.

Now, when asparagus is in season, there's no need to snap it.

That old tip of breaking the asparagus, complete load of rubbish because this bit is perfectly edible to eat.

So what I would do is basically see where the asparagus starts to change color.

You've got the purple bit and the green bit.

And then just cut it from there.

And that's the bit that you want to use.

So I'm just basically gonna chop this up.

Some of the asparagus, I'll just chop down into smaller pieces.

And then I'm gonna use some of the little asparagus into spears like that.

And then with the rest of it, I've got some wonderful peas.

Now, these are fantastic from Norfolk, fresh garden peas.

Break them open.

I've got some great samphire as well.

We've got some beautiful Cromer crab.

I've got this little bit of lettuce.

Now, with lettuce, you can cook with lettuce, but particularly, the Little Gem lettuce is perfect for this.

I've got some capers here and some gherkins.

And this is where we have this sort of tartar sauce element from it because the sauce is made out of capers, gherkins, mayonnaise, cream, and fish stock.

It's really simple to cook.

So we've got a pot pan on here.

I'm gonna get a little knob of butter.

That's gonna go in our pan.

And pop the fish straight in.

Now, this is some beautiful cod that's been skinned.

You can use a nice little bit of haddock for this, which would be lovely.

A little bit of salt and pepper.

And just pan fry this in a touch of butter.

[sizzling] Now, at the same time, we can get our garnish on this in this other pan.

Take your potatoes.

Throw that in.

Pop the samphire in and the asparagus.

Now, with this, we're gonna cook it all the way through.

So you can see the bit that's had the skin on it.

A bit of salt and pepper.

Treat it quite gently.

We give both of these dishes about a couple of minutes.

[dramatic music] ♪ ♪ Now, when your fish is ready, we can just literally just turn this over.

The key to cooking cod, really, particularly cod like this, is simply.

So just take it off the heat now and leave it to one side.

We're just gonna allow that just to sit there nicely.

In between time, we can make our sauce.

It's quite simple.

We just use a bit of fish stock and some double cream.

And this starts to come together as a simple little sauce.

In we go with the gherkins.

And they're gonna go into our pan, together with the capers.

Now, these are small capers, so these can be just thrown straight in as well.

And I'm gonna put the lettuce in and the peas into this.

And cooking with lettuce is really, really fantastic.

The French do it a lot, and it's fabulous.

In we go with the peas as well, fresh peas.

And just to bring this all together, we use some mayonnaise.

Now, you've got to use fresh mayonnaise for this.

It's no good using the bought-in mayonnaise.

And you bring all this lot together, and it creates a wonderful sauce.

We can slacken this down with a little bit of stock.

Just a touch.

And then just a squeeze of lemon juice over the top.

A bit of salt and pepper.

[upbeat music] And then all you've got to do now is plate it, really.

We can grab our plate.

You got your nice potatoes and asparagus with this wonderful little bit of samphire.

Just looks good enough to eat as it is, don't it, really, that?

And finally, just in this wonderful little simple sauce, I'm gonna get some Cromer crab.

Now, you can't come to this neck of the woods without tasting this great and famous Cromer crab.

We just put a little bit in our sauce at the last minute.

♪ ♪ And pop this with our peas and our lettuce.

Such a simple little dish, this, but it tastes amazing.

And then grabbing your nice little bit of fish, we can sit that on the top.

See, what I love about dishes like this, it says everything about the area.

Amazing selection of veg, beautiful seafood, but above all else, fantastic beaches and coastline.

♪ ♪ Just got to fit in, hadn't you?

JAMES (VOICEOVER): And there it is, cod with fresh tartar sauce, peas, asparagus, and new potatoes, the perfect seaside lunch.

I've had an amazing day exploring Norfolk, from its fragrant lavender fields to a trip to the tank museum.

But most of all, I've had a great time catching up with my old mate, Galton.

So what a day.

It's been-- I have to say, I've enjoyed every second of this.

Yeah, very good.

Norfolk's delivered in bucket loads.

Do you think so?

I think it's all right.

Yeah, you can make fish and chips.

And you can drive a tank.

And I can drive a tank.

Kind of.

You did lose it a bit.

I have to say, that was pretty good.

That's the hardest thing I've ever-- that's one of the hardest things.

It's the whole coordination thing of that, then seeing over the top head cap.

Yeah, I think the flip-flops were-- The flip-flops?

That was-- that was the major issue.

Yeah.

And great produce around here.

It was fantastic to cook on the beach at Cromer as well.

It's brilliant.

- You saw-- To be in your neck of the woods, it's good.

You saw Norfolk at its best, really.

Yeah, a perfect end to a perfect day.

GALTON: Yeah, fantastic.

[upbeat music] ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪