All language subtitles for A.R.E.B.S01E07

I am Adam Richman,
global food explorer.

I've come all the way from the USA.

Oh man...

..to taste the very best of Britain.

Cheese...
Oh, I love that.

Some of the world's
most famous foods

share their name
with the place in Britain

where they were created.

Oh my god! That's good.

So I am using the map as my menu...

If I am in Eton,
I have to try Eton Mess.

..eating my way
around the country...

..place by delicious place.

Eating Earl of Sandwich,
Sandwich in Sandwich.

Bake well the Bakewell in Bakewell.

Real Aberdeen Angus
in Aberdeen.

And I'll be exploring
all the areas nearby,

to find out what other awesome eats
are on offer.

God, this is beautiful.

I'm here and I am hungry.

Ooh!

This is
Adam Richman Eats Britain!

I'm kind of going back in time
with this one.

Seeing as how I'm in a place
that's given its name to something

that is so delicious
that it's just as popular now

as it was when it was first created
200 years ago.

I'm in the county of Lancashire,
and the main reason I'm here

is to taste their iconic
namesake dish, the Lancashire hotpot.

And I've been told
that one of the best places

for an authentic taste

is the award winning
Bees Country Kitchen in Chorley,

where chef Mike
considers the hotpot

one of his specialities.

So what is the first step
in making a traditional

and authentic
Lancashire Hotpot?

Get a nice pan,
nice and hot with a touch of oil.

OK.

And I am going to sauťe some onions.

What sets a Lancashire hotpot
aside from things that,

say like Scouse,
which is just to the south of you.

Yeah sure, a Lancashire hotpot
would always have lamb.

In Liverpool, the dish Scouse
is always made with beef.

So, this is lamb, which has come
from our local butchers in Chorley.

Beautiful looking meat.
Look at that.

Mike's pro tip
is using two types of lamb.

The second is minced.

What's the reason for doing the lamb
two different ways?

Its more unctuous,
so it's richer, it's meatier.

You score points for unctuous

because that's one
of my favourite, and I love that.

It's a great word, isn't it?

Oh, it's a great word
and it's a great word to describe

culinary-like consistencies.

Yeah, unctuous.

Mike then seasons everything
with salt, black pepper and rosemary.

The smell and the caramelisation,
bonkers already.

Can see all that colour
on both the onions and the meat.

Gonna add it to my pan
with my stock,

so we're just going to go in now
with our vegetables.

Local carrots,
then we've got some...

Is that cheese?

Swede, it's quite
an old fashioned vegetable.

May I grab one?
Yeah, yeah, it's...

Admit it, admit it,
you thought that was a cheese cube.

It's a little bit peppery.

Mm. I am right there, OK.

OK.

It is snopey crossed with hicama
and horseradish,

that swede, don't at me.

And then finally...
Leeks

Some leeks.

I love the respect
and use of root vegetables,

especially in autumn
throughout Britain.

We add water and we let it
all stew for 45 minutes.

The hotpot became popular
in England's northwest

in the 1800s
during the textile industry boom.

The secret of this humble dish

was that it could be left
cooking all day long,

as workers built up
an appetite at the mill.

When they returned home,
they'd be instantly satisfied

with this hearty, hot meal.

This is one that I've cooked.

This reduces down to that?
Yeah, yeah, yeah.

So that meat...
Stop it!

..is so lovely and tender.

We can just have
a little taste of that.

Oh, can I, please? Thank you, yes!

# Ain't never gonna stop

# Yeah, I'm at the top. #

What happened?
Just suddenly I was transported.

Tell me what you think of that.

Oh.

I went to chew the lamb,

and then pressed it
against the roof of my mouth

and it just fell to pieces.

And no hotpot is complete

without adding layers
of thinly sliced potato.

Wait a minute,
you layer it like lasagne?

Yeah.

Until Mike has created
what I already know

will be hotpot perfection.

Melted some butter,
this is going to make it again,

we use that word unctuous.
Yes.

The mummy barm is real.

And it kind of doesn't matter,
at this stage,

if a bit of that butter
goes down into the casserole.

Hell no it doesn't,
its butter, baby!

It'll make it even better.

I am very excited about this.

Once layered, it goes in the oven
for 45 minutes,

and it comes out
looking like this.

Scalloped potato heaven.

You're gonna want to get
a spoon on that, aren't you,

and scrape that.
A spoon?

I am going to literally
pick this bowl up

and, and just put
my face in it.

Served with pickled beets.
Excuse me.

Beetroot and cabbage,
to give it that extra bite.

Alright.

I already love it because,
as you put the spoon through,

you can feel the little bit
of slight resistance

from that layer of potatoes.

Mm, meat sauce, soux,

the filling of a good pie,

and roast potatoes
had a baby.

And it's all in one pot,
that is the beauty of it.

The crispiness of the potatoes
on top is the best contrast ever.

But then, the potatoes
that are inside there,

like the little bits
of bread sopping up the gravy.

(CRUNCH)

I know you heard that crunch.
I love pickled beets.

Mm. These are excellent. Wow!

And go so well with the hotpot!

It's the contrast
I didn't know I needed.

That is absolutely terrific.

A Lancashire hotpot in Lancashire.

So now I've have had my fill
of the county's namesake dish.

But just down the road
is the great city of Manchester.

Home to a vibrant culinary scene,

and one exciting new cross-cultural
eatery is The Flat Baker.

It's run by a Brazilian couple

who literally started baking
from their flat.

They're now so popular in the city

that they've moved into a kitchen
with a takeout window,

and they can sell up
to a thousand pastries a day.

Locals have told me
that I absolutely can't miss

their famous take
on the humble sausage roll.

Wow.
Hello!

I am coming in
for something savoury.

Is it in the window, the..
The sausage roll.

Brazilian sausage roll.
Yeah, just there.

Can I see how you make
the sausage rolls?

Of course, yeah, come in.

Alright, this way.
Come on, let's go this way.

Deb and Mat
moved to Manchester five years ago.

But before that,
they lived in Italy,

where their passion
for baking was born.

In Italy, he learnt how to bake.

Were you learning
from a baker in Italy?

Not bakery, like old ladies.

It was just literally
our neighbours.

So she was like, "Come on,
I am doing focaccia today,

"do you want to come over?"

So how did you go from learning
Italian baking from Italian ladies

to making French pastries?

I start to make some croissants,
just for fun.

It just happened.

He fell in love
and then I was supporting him

throughout the way,
obviously eating,

because this is what I do.
(LAUGHS)

And this idea for the bakery came up
and we were like,

"OK, let's try it."

These guys are now so popular
they have queues around the corner.

Now with lines like these,
I have to try

their take on the classic
British sausage roll.

How are we Brazil-iafying
the sausage roll?

So we have this, erm...

That's scrap pork.
That's minced pork,

and what makes the Brazilian style

is this part,
which is the smoked Calabria.

This sausage,
it doesn't come like that,

so we just have to mix it.
Gotcha. Now what is this?

This is a different kind of meat.
So that's bacon.

I think its off-cuts,
bacon, you know, the cheaper...

Yeah, but I love that.

The fat.

Oh, the fat,
and you're also going to get

that kind of cured flavour.
Oh, that's awesome, love that.

It's almost like pork three ways.

And also, there is another
secret ingredient that we put in.

This is called hecajon.
Hecajon.

It's like as Brazilian style
of cheese spread.

It's crazy, it looks just like mayo
but it's cheese.

It's cheese
and it's fricking delicious.

Mat then seasons the mixture,

onion, salt, garlic and herbs
and chilli.

And then, it's all mixed up
to go into the casing.

But this is no ordinary pastry.

So this is the iconic
croissant dough?

Yeah.

That has helped you go
from flat to hatch.

Yes.

I am so excited to see this.

It's like wrapping
the sausage into the layer.

By the way, the butteringness
and the buttery delicious smells

in this kitchen
before anything has been cooked,

makes my heart happy

but makes my cardiologist
probably very unhappy.

Imagine working in a bakery
every day.

You guys look fantastic,
you're gonna have to use

the butter to lubricate the door
to get me in and out.

That's how you do the egg wash?

I do it twice, yeah,
before and after.

I have never seen that.

I have always been the idiot
with the brush.

Oh my gosh,
he turns polish sausage

and British pork
into Brazilian sausage.

Turns croissant into a sausage roll,

and turns a yard sprayer

into the means
of doing the egg wash.

Matt has done legitimate magic.

Whoo.

As they bake in the oven,

my desire to devour them
and my impatience

is growing with every second.

Woo!
Whoa.

Are you ready to tuck in?

Yeah, I am ready
to just take this tray to my car

and drive away!

(CRUNCH)

That sound alone! It's like magic.

Ooh, yes!

The smell is wild.

Don't wait too long 'cause...

No, I promise, I think it's that
combination of garlic and chilli.

Wow. And that smoke flavour
is just so pronounced.

It makes the difference, yeah.

Ooh, lush.

Mm.

If you like it very much,
just whoo.

For you, I'll do that. Whoo!
Hey!

Muito, muito gostoso.

I am glad you liked it.

You've created a sausage
with the texture

of a juicy, rich meatball,
and that's why I love it.

This echoes
your Brazilian heritage.

This echoes amazing
French patissiere heritage.

And here you are creating a dish

from English heritage
in a brand new way.

I'm sorry. I'm talking too much.

I have to eat.
Thank you so much.

Point me in the direction of another
sausage roll that does that.

I'll wait.

Well, I'm back on the road,
using the map as my menu

and as ever, seeking the finest food

that this incredible island
has to offer.

And all across
this beautiful expanse

of rolling Lancashire countryside,
some of the best local produce

is sold in the county's
traditional markets.

So, I've come here,
to the 600 year old Bury market,

which has been voted
the nation's favourite.

It's so popular, in fact,
that people come

from far and wide to sample
all the fantastic food on offer.

And one of the consistently
sell out items

is the traditional
Bury black pudding

from the family run Chadwick's store.

I've come to meet Tony

so I can get one
before there is none.

So there's a huge sign
right here that says

you're not going to find these
in any supermarket,

you can only get them here.

The family of Chadwick's have been
making black pudding since 1865.

Here in the market?
Yeah.

We stuck to that recipe,
kept it simple,

kept it really small,
but have grown a reputation.

Dating back as far
as 4000 years,

black pudding
is essentially a sausage,

stuffed with blood,

fat, a filler like oatmeal,
and herbs and spices.

And in these parts,
it is considered a delicacy.

So are you a Chadwick?

No, I married a Chadwick.

You married a Chadwick.

I married a Chadwick.

That is going to be like the new
like late night movie on BBC2,

"I Married a Chadwick."

So Mary's been working on the market
for over 50 years now.

And the Chadwick family recipe
is a secret taken very seriously.

I had to marry Mary,
she still didn't tell me the recipe.

How long were you married
before you got the recipe?

About three years,
she went in hospital

to have our daughter
and that's when she realised

I couldn't make black puddings
the next day unless she told me.

It was a price to pay, Adam.

He knows how lucky he is, trust me.

Would you like to try one?

May I try it hot?
Of course, yeah.

Simmered at a steady temperature,

the pudding can be eaten
hot or cold,

as a snack
or as part of a meal.

If you open it up,
there is the inside.

An I am meant to just
scoop the inside out?

Pick it up, use your fork,
whatever you want.

Alright. If you're just tuning in.
this isn't chocolate cake.

It's better than.

The man is not wrong,
that's fantastic.

It's not mineral-ly
as you would think from blood.

Or not very iron-y.

It's actually much more
like a richness, I guess,

is the best way
I can describe it.

It's somewhere between like a pate
or a liver mousse kind of taste.

And then as you actually get
to the back of your palette,

you get all the herbs, spices.

That's exactly right.

Let me just try a little bit
with this home made mustard.

Whoa, that's the jump off
right there.

That's awesome, give me some.

That is awesome.
Like the perfect contrast.

Anyone who looks at a black pudding

and says, "I don't want something
with blood in it,"

you're missing the boat completely.
This is the best?

It is, yes.

You heard him right here.

I'm 74
and I have always had them.

Really?

See, and look at how spry he is,
and the secret is black pudding.

Tony, you're the best.
Cheers.

I'm back in central Manchester

for my last stop
in the northwest of England.

And if there's one thing
I've learned in my travels

here so far is that people
in Britain seriously love potatoes.

But there is one incarnation
of the beautiful potato

that we love across the pond
as much as you do.

We call them waffle fries.
You call them potato waffles.

And quite frankly, I don't trust
anyone who doesn't love them.

But there is a chef at a restaurant
here in central Manchester

who has a restaurant
called Thief Street,

and he combines potato waffles
with all the amazing,

delicious, and wild flavours
of international Manchester.

So come on, don't be a dud.

Let's get down on some spuds.

Chef John
has a globally inspired menu

that features treats
like Asian street food

served atop
his signature potato waffle.

Set inside this busy brew bar,

he serves up comfort food
with a kick,

and I've heard that
it's so mouth-watering

that the good people of Manchester
can't get enough.

What are you working on, over here?

So making our homemade
potato waffle mix.

Which is the base to pretty much
do most of our dishes.

What can you tell me?
I know it's a secret recipe

but what is the, the basis for...

I mean, it's quite simple, really.

So we've got some
mashed potato, right?

So to the potato,
we add our dry mix,

which is garlic powder,
baking powder, onion powder.

So, as a vegan and gluten free,

just gives us a bit more scope
to more stuff on top of it.

Oh, that's very good.

Which is always good, yeah,
so, we just skip the eggs,

we use soy base, soya milk,
and a vegan margarine.

Really?

Bit of veg oil and then rice flour.

I mean, I think
that there is generally two kinds

of people in this world,

those that like fried potatoes
and those who are dead to me.

Generally speaking.

I agree hundred percent.

John spreads the mixture
onto the waffle iron

and leaves it to cook
for six minutes.

As your rap song says,
six, six, six, minutes.

Six, six, six.

Alright, so the baby is ready
to be delivered.

Let's hope so.

Alright.
Moment of truth.

Moment of truth.

Oh hells, yes!

Yeah, we're happy.
Potato waffle!

And on we go.

Alright, so what are going to top
this magnificent waffle with chef?

Korean fried chicken.
Hell yes.

Let's do it,
let's get this under the lights.

OK.

John loads up the waffles
with an array

of different
Asian-inspired toppings.

And today's chicken
has actually been marinated

with a medley of spices
for 12 hours, for maximum taste.

What are some
of the other flavour combos

you have
other than the Korean?

So we've got... Another popular one
is the salt and pepper.

Erm...
Like Liverpool style?

Kind of but not quite
as Chinese chippy.

We use a homemade
chilli crisp.

Will I be thrown out of Manchester
because I said the word Liverpool?

Oh, not at all, not at all.
Alright good,

'cause I only experienced it
for the very first time,

and someone said, you know, you have
a hot salt and pepper chicken,

and I said I haven't had
salt and pepper chicken yet.

But today I'm here
for one of my personal favourites,

Korean fried chicken.

And I can't wait to see how it goes
with this wonderful waffle.

So, you have a potato waffle,
kimchi slaw.

You make the kimchi?

We make the kimchi, yeah,

I mean, it's a take on kimchi,
so its kimchi slaw,

so it's kind of
a quicker version but...

You make kimchi, bro.

Don't hide your light
under a bushel.

Let me be the gardener
and I will give you your flowers,

that is impressive as all hell.

What do we add next, Chef?

Erm, so we got the fried chicken
going on top of the waffle,

the Korean barbeque sauce.

Oh, I love it.

Lime yoghurt, nice and simple,

but it brings a nice sharpness
and sweetness.

Then obviously garnish.

Some chilli, love it.
Chillies.

It's beautiful to look at too.

Sesame seeds,
black and white, toasted.

Alright, about to steal your heart
one taste bud at a time,

and I am going to steal this chicken
and get the hell out of your kitchen.

(LAUGHS)
Cheers, guys.

So I head to the dining room,
take my seat,

and get ready
for this waffly good chicken.

I'm going for the chicken first.

I'll eventually get down
to the waffle.

Amazing.

The flavour profile in the batter,

and the flavour profile
in the chicken,

behave differently
when you eat them.

There's heat,
but not overwhelming.

Even the little fresh veggies
he called the garnish.

It gives a very different texture.

The crunch of biting through
a green onion

is different
than the crunch of the chicken.

Mmm!

I just got my first bite
of the kimchi slaw.

Wow. That's the element
that brings the balance.

But let's not forget that chef
made a dang waffle out of potatoes.

And this is my first ever
potato waffle.

I'm gonna stop waffling
and eat this thing already.

That is ridiculously good.

There's crisp and then there's chew,

and it's at once
a chip, a waffle.

The bread you dunk in the sauce.

To call this bar food,

snack food or street food
is an insult.

In my opinion, this is just
extraordinarily well-made food.

That's the truth.

It just happens to be
in a cool environment

and look ultra delicious
because it is.

My taste throughout Lancashire
has been awesome.

From the unrelenting deliciousness

that comes with unchanged,
time honoured traditions...

That is awesome.

..to British classics
that are updated and reimagined.

Mm!

Because whether old or new,
a great meal is a great meal.

This right here, it's a great meal.

Turkish delight.

Look. Look at that. That's nuts.

The only value I can see in this,

this is the thing you can take
dental impressions with.

It may be Turkish,
but it is anything but delightful.

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