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.

[light music] From farmers to fishermen, planes, trains and automobiles-- [plane revving] Woo hoo!

--and phenomenal seafood.

That is the finest ingredient in the world.

How good does that look?

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

How good is that?

That's sensational, absolutely sensational.

It's good to suspension on a Mini.

[laughter] Where is that special place?

Great Britain, of course.

[engine roaring] JAMES MARTIN (VOICEOVER): My journey has brought me over the border from Scotland into England, and I can think of no better place to be than right here in my home county.

I'm in Yorkshire, and I've got my mate and top Lancashire chef, Lisa Allen, with me.

This is going to be great.

So Lisa, welcome to Yorkshire.

You got your passport with you, being from Lancashire and all?

Yeah, definitely got my passport with me.

[laughs] So what do you do about Yorkshire?

What can I-- what can I teach you?

You could probably teach me a lot about Yorkshire.

To be honest, the bits I know about Yorkshire, that there is some cracking suppliers that we actually use at the restaurant.

- Yeah.

- That's about it, that I know.

More Michelin star restaurants than any other county in Britain?

JAMES MARTIN (VOICEOVER): Well, outside of London, but who's counting?

- Yeah, possibly, possibly.

- Well, there is.

That's it!

- Yeah, I know.

[laughs] Just not admitting to it.

Well, I like to, just a little medal on our lapel.

We don't like to brag about it, not much, but yeah, it is a fantastic place, and to be fair, for the time that we've got here, you're only going to see a tiny snippet of it, but not only is it great food.

You mentioned producers, we've got great drink, we've got great beer, we've got great-- I mean, just great people, great coastline, great views, um, and you're about to see just part of it in a minute.

We're just coming up on, onto the North Yorkshire moors.

[gentle music] JAMES MARTIN (VOICEOVER): Hey, look at that.

Look at that!

It makes you glad to be alive!

You must have had a Mini, wouldn't you have, Lisa?

Everybody had Minis?

- Yeah, I did, yeah, no.

I had a Mini.

I had a Mini.

I had a bit of a secret as well-- I used to race Minis at a stock cars.

- You used to race them?

- Yeah, yeah.

Love them.

Absolutely love them.

See, how long have I known you, and I never knew that.

You didn't tell me about this?

No, hidden secret, that, you see, James.

Well, I'm going to-- that's-- that's-- that's going to come back and haunt you, that one.

I know.

Lisa the racing driver.

- Absolutely.

- Yeah.

JAMES MARTIN (VOICEOVER): Sitting proudly on the North Eastern coast of England, Yorkshire is the largest and best county in the United Kingdom.

There are so many jewels in its crown, including the Pennine mountains, the North York moors, and the archetypal coastal town of Whitby, on the North Sea coast, and it's where I'm starting my foodie pilgrimage.

Well, I've sent Lisa off on her own little adventure, to visit somewhere I think she really, really enjoy.

But as for me, I'm going to a place that I come here so often.

I just love it.

It's not a fine dining restaurant, and to be honest, in Yorkshire, there is plenty to choose from.

It's a fish and chip shop, which I think serves the best fish and chips in the UK.

End of.

[brass fanfare] JAMES MARTIN (VOICEOVER): To say I'm looking forward to this is an understatement.

And here it is.

This is The Magpie Cafe, in the heart of Whitby.

It opened its doors in 1954 and has been serving world class fish and chips to the locals and tourists alike, ever since.

The fish are landed in the town, the batter is a family recipe, and it's all cooked fresh to order.

Now, to be quite frank, when you come to Whitby and have fish and chips, there are quite a few places where you can eat out, but none, I don't think, with this view, because this is my table.

I come-- I say, my table-- but this is where I sit when I come here for fish and chips, and even the table mat has got the same view, when you look out the window.

And nothing changes.

JAMES MARTIN (VOICEOVER): And why should it?

Don't mess with the classics.

As lovely as the view is, the proof of the pudding is in the eating.

And I can't wait to get stuck in.

If you could sum up the UK, in fact, if you could sum up this Great British Adventure in one dish, just one, that's it.

You're looking at it.

A bit of lemon, mainly the vinegar.

Now, I know what you're thinking.

This is just a starter.

This is proper.

But it's when you break into this, you see what the best fish and chips is all about.

You can't come to Whitby without it.

You literally cannot.

God, that is good.

JAMES MARTIN (VOICEOVER): There's certainly no shortage of fresh seafood around here.

So for my first cook, I'm going to rustle up something tasty, using another local fish.

And I've set up my mobile kitchen under the bandstand-- away from those pesky seagulls.

We're going to do a wonderful little, like bun, using mackerel, because when I was a young kid, I used to go fishing for mackerel off here, with a little line.

I thought I'd do this wonderful little curried mackerel, because you get the idea of fish and chips, and the curry sauce is really easy to make.

What it uses is a selection of spices, and I'm going to run through these.

We've got garam masala.

Now you can put whatever spices you want, really, but this is like a tikka masala marinade really.

I've got some garlic salt.

So all local ingredients to Whitby.

Bit of ginger.

All powdered.

That goes in there.

Now the stronger spices, like the ginger, you put less in.

Particularly the cayenne pepper, because over here, they don't like it too hot.

A bit of cumin, that goes in.

A bit of mint, dried mint, and then some coriander.

So the coriander and cumin, you put about the same quantity as garam masala, really, and you've got this sort of nice spice mix.

Now you can spice this up with some of this.

This is the, little bit of smoked paprika, just adds a nice little color to it.

You can get this sweet or hot, it's entirely up to you which one you use.

But you've got this dried spices and now we're going to add some full fat yogurt, all right?

And I'm going to make a little paste, first of all.

So just mix this together, to a little paste.

Starts to come together.

A little bit more yogurt, like that.

Now you can use this marinade with any fish that you want.

With this, a mackerel, and when it's this fresh, from literally just out there, this is like the perfect dish.

It's my little homage to fish and chips, but something slightly different.

So look, you've got your nice little marinade there.

And we've got to keep everything underneath this bandstand ready, because the seagulls have a habit of diving in.

So we've got lookouts here, because this is our mackerel.

What I need to do this, is fillet this.

So you can tell a beautiful mackerel.

Look at that-- beautiful fresh eyes, fantastic fish, and it's one of these fish that we hardly ever use, which is crazy, really, when you think about it, and how inexpensive they are.

And to fillet them, they're so easy.

With mackerel.

there's two fillets.

Now, nature's been amazing, it's drawn you a little line, and you follow that line.

See where it's a line down the back and it's got a little line underneath its gills.

So what you do is you insert your knife in.

This has been gutted as well.

Insert the knife underneath the gills, turn the knife the other way, and slide the knife along the backbone, like that.

And the fillets just slide straight off.

Do it again.

Underneath, slide the knife along the backbone, all like that.

And slide it underneath there.

And you've got these lovely fillets of mackerel.

Keep these underneath the bandstand, to stop the seagulls, and then we've got our nice bits of fish.

Now if I just take this, somebody will grab this before the seagulls do.

There.

And then what we're going to do is remove the little bones from this.

Now most people don't like mackerel because of the bones.

It's actually easy to get rid of the bones.

First of all, you've got the little ribcage.

The little ribcage is that bit.

You just insert the knife underneath, cut that through.

And the bones itself, you can remove these in two ways.

You can remove them with a knife, or you can remove them with a-- women use them.

What do you call it?

Eyebrows-- CREW: Tweezers.

Tweezers.

I was going to say pliers.

Shows you some of the crew that we're working with, but look, you-- you've got a little bit of tweezers or pliers, depending on how bad your facial hair is.

But look, we've got this nice little pin bone here.

You create a little V with a knife and you cut either side of this and the little bones come out.

So you do the same thing again-- little V and the bones come straight out.

So I'm going to put that onto one plate.

Really quite simple to cook, but we've got a nice bit of mackerel.

And now, really, what we do with this, is just get some tin foil.

Now I'm going to cook this, what they call en papillote.

You can cook it in a little container, and the reason for that is purely the fact that I know that if I put that on there and walked off for five minutes, the seagulls would just come and grab it, so we're going to cook this in tin foil.

And what we do with this is grab some of our marinade, first of all, and just spread that roughly, like that.

And then take your marinade, coat your fish.

You don't wan to be too fancy with it.

Like that.

Now you could do, if you wanted to, leave it, but I'm going to add a few bits and pieces.

We've got some mint, some coriander, to sprinkle over the top.

A bit of salt, bit of pepper over the top of that.

And then we lay our fish, just straight onto the tin foil.

Ideally, skin side up, really.

Now you can do this on a grill at home.

Obviously, not many people have got a bandstand, which we're in at the moment.

But you can do that under the grill, just as it is, and I would advise you to use the tin foil like this, under the grill.

But what we're going to do, is do this like, en papillote and en papillote is a lovely French term.

It means, basically, cooked in a bag, or a packet.

So what we do with this, we just take the tin foil.

Now just to finish, I've got some curry leaves.

A few curry leaves over the top.

Take this bit of tin foil, and then we'll just create a little parcel, that's all we're just doing.

Fold it over, like that, and then take the entire lot, Stick it on there.

While that's happening, we're going to make our little salad with this.

Now a salad takes our idea from that curry sauce and fish and chips, and it uses the greatest veg known to mankind-- pickled onions.

Pickled onions!

Forget pickled eggs.

Why on Earth you'd want to eat a pickled egg?

[retches] But pickled onions in a salad, with this, tastes incredible.

And all we do with this, is grab our pickled onions, then thinly slice them.

And this is going to be a little salad, with the fennel and apple, but you need to get really good pickled onions.

Next we're going to get some fennel.

And we thinly slice the fennel as well.

So with this, we've got a nice little bit of fennel.

[chopping] Now under the grill, these will take probably about two or three minutes at home, just to cook the mackerel, but on here you're probably looking at about five minutes.

That's all they take.

Nice and thin.

And with the apple, we'll just cut this into little strips.

[chopping] Little julienne, or as we call it up here, matchsticks.

And then to make your little salad, you can grab a touch of oil just a little bit, and some lime juice.

You can use the pickling liquid out of the pickled onions as well, but a little bit of lime juice.

Bit of mint.

Just mix that together.

Simple, simple.

And then if we just lift off our piece of tin foil, look.

Just look at that.

Just look at that!

Mm!

Delicious, delicious.

And then to simply serve this-- newspaper.

Next-- then, we take our pieces of bread.

Now, this is where times have changed now, it's gone a bit fancy.

We've gone brioche.

I asked the girls to go out and get me a bit of white bread.

Now, you now, look at this-- lovely bit of brioche.

And then we've got some salad.

Just a few bits of leaves, could be a bit of rocket.

Like that.

Just a few bits in there.

See, this is where times have changed.

Used to be iceberg lettuce when I was training as a young kid.

You can take out a lovely piece of fish-- just look at this.

Look at this!

[comical music] ♪ ♪ Mackerel, cooked simply like that-- look.

With the sauce, the marinade.

Lift this on.

And then finally, we can just grab a few bits of your pickle and the apple and just sit that on the top.

So you get this mixture of hot, spicy, but pickled onion and fennel and-- now I know what people are going to be thinking, and to be honest with you, the locals round here, whoa, that's a bit fancy, lad, but you can't come to Whitby and cook fish and chips.

JAMES MARTIN (VOICEOVER): A twist on a seaside classic.

My curried mackerel buns, and it would appear they've attracted quite an audience.

WOMAN: Dig in.

Dig in.

Mm!

Oh, ho, ho.

Mm.

It is nice.

WOMAN: It's lovely.

Really nice.

They're beautiful, these.

Yeah.

JAMES MARTIN (VOICEOVER): They clearly couldn't get a table at The Magpie.

[upbeat music] Yorkshire, God's own country.

Boasting more Michelin star restaurants than any other county outside of London, I've sent Lisa Allen to investigate one of them, the Black Swan at Oldstead, run by award-winning chef, Tommy Banks.

Lisa will be meeting brother and co-owner, James, and head gardener, Ben, to check out their farm to fork philosophy.

I'm going to have a look around the amazing gardens, and I might even actually get a slight bite to eat.

[bright music] Hi, Ben, how are you?

- Hi.

Very well, thank you.

We've got someone else here, as well.

Yeah, Chester's our little buddy helper here.

It's great to be here in The Black Swan gardens.

What have you got here then?

So these are Alpine strawberries that we're picking for the dessert this evening.

- Oh, wow.

Nice and sweet.

They're beautiful.

BEN: Good.

Fantastic.

Yeah, yeah, there's plenty more to see.

Let's go have a look.

[light music] LISA ALLEN: Yeah.

BEN: This time of year, it's awesome.

There's courgettes on the go, there's onions, and peas.

Like we say, there's strawberries.

The Kale's not too far off, actually.

LISA ALLEN: So how long has the garden been up and running?

Because it was something that Tommy and James did as a family, wasn't it?

Yeah, the whole family involved.

It started about three years ago, and before that it was just a grass horse paddock, but they-- they built the terraces as you go, and they did so much work to get it to this stage.

LISA ALLEN: And how much of the produce does it actually service the kitchen then, from this garden?

BEN: As much as possible, and every year we try and produce a little bit more.

There's 2 and 1/2 acres here in the garden, and then there's a little bit of land on the family farm that we started growing on as well.

It's amazing working with the chefs.

You can grow stuff at home all you like, and it's really fun, but seeing what these guys do with it in the kitchen, just, ah, it changes.

It's amazing.

They really, like, wizards in there, it's fantastic.

I think for me, when I look around, I see some onions, and that's my favorite ingredient, is an onion.

They're just amazing.

So I think vegetables have got a real kind of high status now, though.

The ingredients, just like you say, you just pick a pea off here, and they'll just, almost serve the pea as it is.

Yeah, it's really cool, it's really good fun.

LISA ALLEN: Beautiful, beautiful.

Well, thank you very much, Ben.

It's been a pleasure to walk round the garden.

BEN: The pleasure was mine.

LISA ALLEN: Cheers, thank you.

Can't wait to see what-- what I'm going to get to taste.

Thanks for coming, I've brought you some little-- How are you?

You all right, James?

Yeah, - Good to see you.

- How's things?

- Yeah, good form, thank you.

We've brought you some little pea and elderflower tarts.

Oh wow, they look amazing.

Yeah.

LISA ALLEN: Absolutely amazing.

So you are co-owner with Tommy here at the Black Swan?

Yeah, family business.

Me, mom, dad, my little brother.

Fantastic.

So how long-- so Tommy's retained the staff from 2011?

Yes, I think he has, yeah.

LISA ALLEN: Brilliant.

That's great.

For me, to see that kind of family-run business, and that how you've come from the background of farming and, you know, running your own place, to retain a Michelin star, but actually to use, what were you saying?

We were talking about earlier, that it was like, 90% of your produce that you try to use?

I think so, yeah.

I mean, we-- it's one of those things.

We've got a huge garden, which you've already seen with Ben.

And I mean, we've pretty much, it's a case we have to plan almost six months to a year ahead with everything as we grow it.

But we're pretty much using everything of our own at the moment, and I think, hopefully it shows.

I mean, something like this, these peas, they're pretty much picked literally just a few minutes ago and about as fresh as you could possibly get.

Well, it's been great to visit, thank you very much, and to see the gardens were amazing, but I can't wait to try these.

[birds chirping] Absolutely delicious.

It's-- it's stunning, absolutely stunning.

Well, thanks very much for the visit, it's been truly amazing.

And I definitely will be back.

I'm starting to come around to the fact that Yorkshire has got something quite good going on.

So thank you very much, it's been lovely to meet you, James.

Oh, it's a pleasure, thank you.

I'm going to take these for the road as well.

JAMES MARTIN (VOICEOVER): For the road?

I never got to taste one.

But never mind, because I've got a garden vegetable tart of my own that's perfect for an al fresco lunch.

I love this dish for so many reasons.

You can call it a tart, whatever you want.

You can call it a pie, it's up to you.

But fundamentally, it's a quiche, but it's using a beautiful selection of good old Yorkshire ingredients.

Now the pastry is pretty straightforward.

We start off with some strong flour in here.

I've got about 400 grams of strong flour.

Then we've got 200 grams of butter, a pinch of salt, and then, this is where we rub the butter together with the flour, just with the tips of the fingers.

Now once you've got to that stage and it starts to resemble sort of a crumb, what you need to add is just one egg.

This is what we call shortcrust pastry, so the texture when it cooks is short and crumbly.

That is what we're looking for.

Take some cling film, wrap it up, and then pop it in the fridge for about 20, 30 minutes, and then I've got one here.

A good idea with this really, before you start rolling it out, is just to let it come to room temperature first.

Meanwhile, we can turn our attention to the filling.

For that, we need four whole eggs.

[light music] And then four egg yolks.

Now, what the egg yolks do is create this smooth texture.

The French have this lovely word called royale, and a royale mixture is a combination of egg yolks, egg, milk and cream that they use in their quiches.

If I use all egg yolks, it wouldn't set.

If I use all whole eggs, what will happen with that, is classically with a quiche really, it puffs right up and then it sinks back down again, so you use a combination of them both.

Double cream and milk.

[whisking] A little bit of salt and pepper, and then we can then concentrate on our pastry.

Try and use as little flour as possible.

That will also affect the pastry.

Each time you roll it, turn it.

You want it so thin, you should be able to read the newspaper through it.

Once you get to that stage, you can then quickly roll it up, bring the tartlet tin over, and roll it back over the tin.

And what you do is you tuck it underneath, a bit like making a bed.

It's the only way I can describe it.

You're tucking your sheets in but leave it overhanging, because we can trim off the pastry after it's cooked.

Now for the base for this, I'm going to use some caramelized onions which I've got in here, which are basically just onions, cooked with a little bit of butter, left to go cold, just to add a nice bit of texture.

I've got my onions.

Turn our attention to our courgettes now.

So I'm just going to trim these off.

Get yourself a mandolin and slice these, carefully.

Just a couple of courgettes is what you need for this.

And then I'm going to use courgette flowers as well.

These are amazing, these things.

They're beautiful.

The French love these.

They're equally as good as the veg underneath.

They're beautiful.

We grab our courgettes now, and just pop them in here.

Just a few to start off with.

Then pour this filling on.

Now get about a third of it in.

You don't want to overfill it at this moment in time.

And take the rest of the courgettes.

These are going to sink down as well anyway, so don't worry about putting plenty on.

Including the courgette flowers, they go over the top.

But the real star of the show is this stuff.

This is Wensleydale.

Now it's got a PGI status, which means that it has to come from Yorkshire nowadays.

So we just take this wonderful crumbly Wensleydale over the top and then pour the rest of this filling on, so you get it nice and full, and then just a bit of fresh thyme sprinkled over the top.

This goes in the oven for 30 minutes.

[light music] ♪ ♪ ♪ ♪ ♪ ♪ And then, just to serve this, just take a slice out of it.

Now definitely do it at room temperature.

It'll be really soft, much softer than normal, but I think, better to eat.

Look.

[laughs] Oh, look at that.

Some fresh garden salad to go with it, and then of course, that Wensleydale cheese.

And there you have it.

The thing about this, is that Wensleydale cheese.

Mm!

That turns it into a proper dish.

JAMES MARTIN (VOICEOVER): Yes, real men eat quiche, and there's nowt better for lunch than my Wensleydale and courgette quiche with garden salad.

I'm on a tour of my old stomping ground-- Yorkshire.

I'm exploring my roots and I've swapped the Mini for something else.

Now you're probably wondering why on Earth I'm on a boat in the middle of a lake.

Well, for me, it's a trip down memory lane, because that is Castle Howard.

And this used to be my Saturday job, on this exact same boat.

Way back in 1989-ish.

I was 15 or 16 years old, and I used to take people up and down the lake, and it's that view-- that-- you never get bored of that, can you?

Now, there are so many memories that I can tell you about that place.

I started my working life there.

Not just on this boat, but I started pot washing.

My first experience of a chef's jacket and a chef's hat was in the kitchens there.

The first time I met a celebrity was there-- Jeremy Irons, when Brideshead Revisited was filmed there.

Magical times.

JAMES MARTIN (VOICEOVER): The castle is also a thriving rural estate, with many traditional enterprises, such as forestry and farming, and is famous for its beef herd.

So I'm heading back to dry land, to meet tenant farmer, Michael Fargher, who rears cattle here.

It's not a four by four.

It didn't done so bad there, James.

But it'll do.

- Nice to see you, James.

- Good to see you, boss.

Yeah.

Well, we'll get in pick-up and we'll go and find some cattle, eh?

- Lets find some, yeah.

- Right, let's go.

- Nice day, eh?

All right, in't, it?

Drive carefully.

Well, see.

I know what you like.

Nice of you to clean it as well.

[engine starting] [comical music] JAMES MARTIN (VOICEOVER): Let's just hope the ground isn't too bumpy, and that the cows aren't too far away.

Saying that, they can sometimes be a bit camera shy, and with thousands of acres of breath-taking grounds, the cows certainly have the run of the place.

Cattle.

JAMES MARTIN (VOICEOVER): Eventually though, we find them, up near this secluded 18th century temple.

Cool.

Well, they're here.

MICHAEL FARGHER: Oof!

Thank goodness.

I thought we were going to have to go to another farm and find some.

We were wondering where they'd gone.

Nice to see you, yeah.

Top driving.

Yeah, well, let's hope we-- Tell me about these, then.

So-- so what would these be?

These are all cows and calves.

Yeah.

All Aberdeen Angus.

Some are pure, some are sort of crossbred, but basically, the Angus is what we go for.

OK.

And I mean, I would say, these calves were born free.

We call it born free food.

We keep it traditional as possible.

We think that we're going for quality, not quantity.

JAMES MARTIN: Now, I can't think of many nicer places to be a farmer than-- than up on these hills, but you're a tenant farmer here, aren't you really?

I'm a-- I'm a fifth-generation tenant farmer on Castle Howard Estate.

Yeah.

My grandfather and his ancestors all farmed here.

I'm very lucky to be farming here, with my father and my son on the farm.

So we produce the beef that goes in the farm shop.

That is your predominant outlet, innit?

The farm shop, that-- Absolutely.

With the beef, 90% of it goes through the farm shop.

JAMES MARTIN: This is an amazing place, then, and you-- Yeah, this is as good as it gets.

I mean, we have got a great day for it.

It's not-- - It's like this most times.

Come on, Mike, it's not like this.

I used to-- that is the place called The Temple of the Four Winds, this.

MICHAEL FARGHER: Yeah, that's as a goo-- JAMES MARTIN: That's like the perfect place where the Howard family have afternoon tea.

MICHAEL FARGHER: Just in there.

Yeah.

JAMES MARTIN: But as a kid, I remember riding on these stones, on a trials bike.

They were all up there, yeah.

And on the mausoleum, and right across this wall, I used to go up along this wall.

Well, this view, what you're looking at, will never have changed since the 1800s, apparently.

This is a good place for them.

It's good grass.

It's never been ploughed out.

It's got everything that they want.

Look at that.

Happy cow.

[bright music] JAMES MARTIN (VOICEOVER): That beef is just so good, and I couldn't miss the opportunity to cook a Martin family favorite, with some of the best beef on the planet.

This is roast beef and Yorkshire pudding.

What we're going to do is make a classic Yorkshire pudding.

This is my old granny's recipe.

And what she used to use is this-- this is beef dripping.

Now you can use dripping or lard.

It's definitely not veg oil, it's certainly not olive oil, it's got to be animal fat.

About a teaspoon of each, really.

Now she used to use an old tin, but what we're going to do is use these little rubber ones.

Straight in a hot oven, about 230 degrees centigrade.

You want it really, really hot.

Now for the mixture itself, it's eight ounces of plain flour.

Now it's got to be plain flour, not self-raising.

And then, this is the key to this-- eight eggs.

Now highly unusual, this amount of eggs.

We've got four, five, six, seven, eight.

And pint of full-fat milk.

Now you're not over-mixing this, you're just mixing it enough to break the eggs down, really, because what you need to do now is leave it to rest.

Now, ideally, for at least overnight.

Because after a-- an evening in the fridge, this is what you end up with, and what we need to do is just mix this together slightly to create the batter.

Because what you do now is you go back over to your oven.

It's smoking.

Smoking hot.

Because when it goes in, it needs to go Ss.

Ss.

[hissing] [gentle music] So once you've got about 11, 12 Ss's, go back to your oven, middle shelf, keep the oven still quite high and cook that for about 20 minutes.

Meantime, we can turn our attention to our beef.

I'm going to use a centre cut of beef.

This is the centre cut fillet of beef, and the first thing I'm going to do is get plenty of seasoning on it.

Salt and pepper, and we're going to get some butter and start to color this nicely.

[sizzling] While that's happening, we can turn our attention to what's going on in this pan, because what I've got over here is beetroot.

Now back home, I used to love beetroot.

Fresh beetroot, out of my uncle's garden was one of the finest things you'll ever taste.

Just cook it in boiling water, for about 40 minutes, but it needs to be peeled after it's cooked.

If you tried to peel these and cook them in a pan, they bleed, and all that lovely flavor and color comes out of the beetroot, so it's much better to do this afterwards.

All the while, your beef just sat in that pan.

And then for our beetroot, we're going to roast these in the pan as well.

[sizzling] But I can't resist not doing this-- beef and black treacle.

Oh ho!

It's fabulous.

But, remember this is a savory dish, so you're not making sticky toffee pudding.

We just lightly brush the beef in the black treacle, and then what we do is cook this with the Yorkshire puddings.

So this is going to take about 20 minutes.

Now while that's happening, we're going to make a red wine sauce.

You always start off with good red wine.

You can't make a good red wine sauce with rubbish red wine.

[hissing] And once the red wine is reduced, which that is, we can take some of this stock, and then you need to bring this to the boil now, and reduce that down by half, and that's going to take about 10 minutes, which gives you enough time just to finish off another glass of wine, and also, watch your Yorkshire puddings rise.

Check out those things.

[light music] Now the beef is about five minutes away from being cooked.

I'm going to use a little bit of chervil and some parsley.

[chopping] Just leave that to one side.

Meanwhile, turn your attention to the meat.

Now it's important if you're going to open this oven door to do it very, very quickly.

So open, beef out, close.

Now, what you have to do with this is leave it to rest, but I'm going to leave it to rest on a bed of the chopped herbs.

Now finish off our nice little sauce with a little bit of butter.

Look at that.

We'll grab our plate.

Finally, what I'm going to do with this is just take some of these.

These are the beetroot leaves.

These just finished off like spinach, just in the pan, taste delicious.

[gentle music] Now, I know what you're thinking-- look at the state-- look at his shirt!

And I'm thinking the same.

This shirt, I got from my mother for my birthday.

She'll be properly freaking out.

It doesn't matter.

Sometimes it happens.

You should be paying attention to this, and this in the oven, not this-- this, because when you cut this, this is what it's all about.

Treacle roast beef.

Wonderful, wonderful.

This, I want to thank my granny for.

Look at this.

Yorkshire pudding.

Yorkshire pudding!

You just put one of them.

In fact, if we're in Yorkshire, really, we just put a few of these on it.

That is a portion.

That is a portion.

Cheers.

JAMES MARTIN (VOICEOVER): And after all that, I'll still have room for seconds, mark my words.

[upbeat music] I'm on a tour of my home turf, Yorkshire.

It's where I was born and raised, and I'm loving every second.

It's God's own county.

It's as simple as that.

It is magical.

JAMES MARTIN (VOICEOVER): My traveling companion, the brilliant chef, Lisa Allen, has been checking out a Michelin starred restaurant.

Later, I've got a very special guest for her to meet, but first, I'm popping back to Whitby for my final cook.

And we seem to have gathered quite a crowd.

You've got an amazing moorland, the North Yorkshire Moors, the finest bit of countryside in the world.

[cheering] See, and it's-- bit slow to react.

But we've got this heather and this is beautiful, it's just starting to flower up, this magical, magical heather.

And I'm going to use that to make this dish, and we're going to do this lamb with heather honey.

Really simple and a nice little dressing.

So the first thing we need to get on is our lamb, and I've got these wonderful fillets of lamb, because in amongst the heather you've got amazing sheep over here, you've got great meat, so we're going to cook this quite simply.

So black pepper over the top of the lamb.

Now this is lamb fillet, or loin.

You take all the bones off our best end of lamb, before you cut it up into lamb chops, this is what you end up with-- a beautiful piece of meat.

Little bit of oil on our griddle pan.

Like that.

And then we'll just literally pop our lamb on the griddle.

And when you get lamb like this, particularly the loins, or the fillet, you can treat it kind of like steak.

So just pop it straight onto the griddle.

Now while that's cooking, we'll wash my hands in the sink.

While that's cooking, we then incorporate the heather part of it, because it's quite unusual to put heather with this, but you just take a little bit of this heather and we're going to cook it on the griddle like this.

And to get the flavour out of the heather, we're going to add some butter.

Or as they call it up here, "bootuh."

And we just take a little few knobs of butter to put that on there.

And that will gently cook away nicely, just sat there.

You don't really need to turn it over.

It's quite happily sat there in that lovely heather butter.

We can incorporate a little bit of honey, if you wanted to-- this is some wonderful heather honey-- over it as well.

So you've got the honey, the butter, and the heather.

And then for our salad.

Now this-- I like this salad.

It's really simple.

What you start off with is some shallots.

Now, you take these little shallots and thinly slice it.

So slice them through, like that.

Nice and thin, and pop them into a bowl.

Then, we've got the best ingredient from when I was growing up as a child, because round the back of our farm, and we used to be pig farmers, we used to have a pea field.

And we used to go and-- well, technically, nick some peas really, but used to grab-- oh, these were just amazing.

But fresh garden peas.

You don't need to cook them.

What you need is just to simply just have them, fresh out of the pod like that.

They're delicious in a salad, particularly with lamb, like this.

Even the ones in the pods, so you can just open them out of the pod, like that, and pop the pods in there, because when the pods are lovely and young, you can eat the pods like this.

This is different to mange tout, as my mother called it, when I brought back a menu from London when I was training, after I left Scarborough College.

I then wandered back into the house, having been training in London for a couple of years and I showed my mom the menu, and she said, aye, that's a bit fancy, lad, but she said, what on Earth is "mongey towt?"

Mange tout they were called.

Beautiful little bit of peas.

We've got some asparagus.

You don't have to be too fancy with, you can take your peeler and literally just peel the asparagus, like that.

Nice little bit of peel.

Now, all the while, this is starting to caramelize, you see?

Look what's happening in this pan here.

Gonna turn this over.

Oh, look at this.

Flip this over.

As the honey starts to caramelise, you get this wonderful heather honey butter.

And then we've got some spuds.

Just some new potatoes.

These are cooked.

You chop these up.

So you've got this hot and cold salad, really, for this one.

So the spuds, they just get chopped up.

You see, this is one of the great things about doing shows like this.

You get to come back to places where you've been, places where you've never seen before.

But when I tell people about Whitby and you're out and about telling people about Whitby, I-- I tried to explain what it's like.

A bit like the Amalfi coast, you've just got more rustic boats.

But we're going to make this lovely little dressing.

Now the dressing for this is quite unusual.

What you need to do is you need to go to a supermarket and buy one of these, all right?

So this is Veal stock, or you can get reduced beef stock.

It's a great, simple dressing to go with this, but you take a little bit of this stock, and this is a dressing.

We take some gin, just a little bit of gin, just a little bit, and then some olive oil.

Now you wouldn't think about making a dressing with stock, but it really works.

So you've got the stock, a little bit of gin, and then we need to sweeten this up a bit.

We're going to use some of this beautiful heather honey.

That'll go in there.

And just mix it together.

Season it up.

Salt and pepper.

And then we take some of our dressing, and we can pour that over the top of your salad.

Mix that all together, like that.

Season up your salad, of course.

All the while, the lamb is cooking nicely.

We only turn it over once.

That's all we need to do.

And then you grab yourself a plate, and we can pour all this salad all over it, like that.

Now, in amongst my travels across the moors, I couldn't resist picking up some of this as well.

This is sheep's curd cheese.

It's-- now, I'm not a great fan of goat's cheese, to be honest with you.

Basically because I don't trust goats.

I don't like the look of them.

Find them a bit dodgy.

So I'm going to use some of this sheep's milk cheese.

It's like a curd, and we just take some of this, and just put it in here, over the top, like that.

And now our lamb is ready.

Now, this is why I love doing this sort of stuff.

Look, you've got this beautiful, beautiful piece of lamb and it doesn't want to be any more than that.

So all you've got to do-- like that.

Turn the heat off.

Mm.

Mm!

And we can cut this into chunks.

A bit for the chef.

But this heather honey, it tastes off the charts, with the heather is and everything else.

But you just put a few bits of that on.

Now, obviously, we've gained about another 10 people so far, so I'll put a few more bits on.

It's wonderful, this.

And then, just before we finish it, you've got a bit more of your dressing, over the top, like that.

And then finally, elderflower.

Elderflowers, as they are like that, are just fabulous, but on a dish like this with the lamb, the dressing and the heather, from just over top of the hill-- see, they all understood what I was talking about.

[laughter] But you've got this beautiful, lovely, little dish.

There you go, It's summer on a plate, really, that.

[cheering, applause] JAMES MARTIN (VOICEOVER): My honey heather lamb.

A real crowd pleaser.

[engine revving] So long Whitby.

I've got to pick up Lisa now, because I've got a surprise guest for her to meet.

We've reached Wass, a chocolate box village, and home to a certain pub, called The Stapylton Arms, where the best selling item on the menu is scampi, and for a very good reason.

All right, Lisa, the wait is over.

Wow.

There you go.

That looks delicious.

Now, I wanted to bring you here, because of two reasons.

One of which is it serves the best scampi in Britain, full stop.

The other reason is because it's my mother's favorite.

Cheers, mother.

Cheers.

Cheers.

[clinks] Go on then, you can eat it now.

[laughter] It's all right?

LISA ALLEN: It's amazing.

This is the best scampi in Britain.

[light music] JAMES MARTIN (VOICEOVER): That's pretty special-- my mother appearing with me on TV for the very first time.

What a treat.

And that's it.

The end of our adventure in Yorkshire.

What do you reckon?

Yeah, I think we've seen some of Yorkshire's finest today.

It's been amazing.

It's not been bad, has it?

It's quite difficult to see everything.

You're just going to see a little snippet of it, but, you know, Whitby of course.

LISA ALLEN: Absolutely, yeah, absolutely.

Some highlights there.

JAMES MARTIN: And the best fish and chips, in my opinion.

We're going to get letters from people around the UK, but I really do think the best fish and chips are from there.

And you, I mean, you went to the amazing Black Swan, probably the most talked about restaurant in the UK?

Absolutely, yeah, and what they're doing there is phenomenal.

The flavours, the kind of philosophy of farm to fork, you know, it is quite amazing.

So definitely should go and see that.

Yeah, and the beef, of course, Castle Howard, where I was brought up.

I actually went to visit my old job.

Really?

Where I very, very first started.

Yeah, I used to work on a boat.

Wow, that's amazing!

And I went out on the lake at Castle Howard.

But for me, the highlight has got to be-- I can't come to Yorkshire without seeing my mom.

Definitely, and it's probably safe to say that I probably might venture over the border again.

JAMES MARTIN: Yeah, well, may do!

But we're heading now, to your neck of the woods, so this should be interesting.

Definitely, yeah.

Show you a bit of Lancashire, won't we, James?

Looking forward to this.

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