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.

[adventurous music] From farmers to fishermen-- ♪ ♪ --planes, trains, and automobiles-- [engine noise] 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 suspension on a Mini.

[laughter] [engine noise] Where is that special place?

Great Britain, of course.

♪ ♪ JAMES (VOICEOVER): My journey across the UK continues.

And on this leg of my adventure, I've headed south to a place where I'm excited to visit some of my favorite people and places.

We're in Jane Austen country, Hampshire, which also happens to be my neck of the woods.

I love this part of the world.

I've made it my home for the last, ooh, 30 years of my life.

I came here after leaving London as a young chef, looking for work, and kind of never really went back, to be honest with you.

Sure, I love the north, and I love Yorkshire.

Don't get me wrong.

But to me, Hampshire has so much to offer in terms of the place, the people, the cities, the countryside, the sea as well because I'm a big lover of the ocean, but also in terms of produce.

It's so rich, so diverse.

JAMES (VOICEOVER): Covering almost 1,500 square miles, stretching from coast to countryside, Hampshire is in the top 10 largest counties of the UK.

At its heart is Winchester, which was once the capital of England.

But today my journey begins a little bit further north in rural Laverstoke, the ideal training ground for man's best friend.

[upbeat music] ♪ ♪ Now, when I was growing up on the farm as a kid, I was fascinated by gamekeepers dog.

It was a proper working dog, called Jet.

40 years on, I've got my own.

This is Cooper, a working Spaniel.

And I come to Laverstoke to meet a guy called Jason every week for a bit of training.

Don't we?

Go on.

Go on.

[laughs] JAMES (VOICEOVER): Retired firefighter Jason Mayhew specializes in gundog training-- ♪ ♪ --which is an excellent way to instill obedience into hunting breeds like Cooper.

Here.

Good boy.

JAMES (VOICEOVER): Jason's been training Cooper for a couple of years.

- Good to see you, Jason?

- How are you, James?

You're well?

- Good.

Yeah, beautiful day.

Yeah.

Yeah, very nice.

Thank you.

Coops, come here.

- Dog's looking well.

You're looking well.

JAMES: He's getting there.

So what's today then?

Today, well, what we we're looking at, his progression has gone well.

His heeling is going well.

His retrieving is going well.

We're going to look at hunting.

And the idea, we're going to fire that dummy launcher out there.

It's going to tumble on the ground.

It's going to leave a bit of scent, and we're going to watch that dog follow that scent and pick that gamebird.

That's the idea, though, innit?

Yes.

JAMES: But each individual breed was bred to retrieve or to flush out-- To perform a duty.

JAMES: --lunch, weren't they?

Yeah, yeah.

Perform a duty, you know.

And their duty is to flush game, find game, retrieve game.

And this is what the gundog's about.

We have them for the hunting side and for the trainability and for that soft mouth, James.

I mean, with the partridge, the pheasant, you know, it's food for us.

They're not there to kill the bird or anything like that.

They're there to retrieve it, soft mount, and bring it back to the plate in good order.

JAMES: Well, mine's disappearing off already.

Cooper!

Here!

- He wants to work, James.

Exactly.

Let's put him to action then.

Come here.

Come here.

[claps] Here.

Come here, Coops.

All right.

OK, James, are you ready for this?

- Yep.

- OK, let's set your dog up.

Coop.

JAMES (VOICEOVER): Jason is recreating game hunting by firing a launcher carrying a scented powder the dog will want to find.

JASON: There's the bounce.

And send your dog when you're ready.

Heel.

Heel.

Sit.

Sit.

That's it.

Stay.

Go back.

That's a good line.

Slipped the wind a bit.

That means going left-hand side.

[whistles] JASON: Here we go.

JAMES: [whistles] He's working it out.

There we go.

Now, can you see how that dog slipped the wind?

He went left handed, and he followed that scent trail all the way in.

JAMES: Good lad.

JASON: And this is what separates these dogs-- Good lad.

--the idea to use their nose over everything.

How cool is that?

Good lad.

We're going to put him under a bit of pressure now.

OK.

So what I'm going to ask you to do is just pop him on a lead for me, James.

Come here.

Coops!

Coops!

JASON: So what's going to happen is, I send the dog out, he's going to go out on a blind retrieve.

And as he gets into that scent corridor, he's going to turn and pick this bird.

JAMES: OK.

- All right?

So if you just take him that way, and I'll lay it out.

- OK.

- Stay.

[upbeat music] All right.

I'm just going to fire a shot into the ground, so there's some scent to let him work on.

All right.

You can see where it is.

He won't know where it is, but it's all about this partnership, James.

OK?

OK.

♪ ♪ JASON: OK, James, come join me.

- Coops.

That's it.

OK, James, you're going to stand on my left.

Yeah.

Cooper, heel.

Sit.

Sit.

If we got all our basics correct, the retrieve is the same direction where you've been sending him.

So he's got confidence.

And now he's going to use the wind to get him there, to get him that prize, OK?

All yours.

Cooper, heel.

Cooper, ready?

Go back.

♪ ♪ JASON: Here we go.

He's tethered down on it.

Here we go.

JAMES: [whistles] JASON: See that turn?

There we go.

Brilliant.

JAMES: [laughs] That's what makes all the training worthwhile.

I cannot tell you.

Good lad.

Good lad.

You can have a break now.

Good lad.

[gentle music] JAMES (VOICEOVER): There's nothing I like more than getting out in the fresh air with Cooper.

The countryside here is awash with a wealth of produce, so much so, I'm inspired to cook a hearty game dish, complete with fruit and veg fresh from the forest.

I feel very proud of that little fella when you see him work, over the years of training as well.

And when you do end up with him working properly, you can end up with him bringing back something like this, partridge.

And I'm going to cook this wonderful partridge.

But the first thing we do is get our bacon on.

This is streaky bacon that we've got here.

But what you want to do is just chop this up into sort of lardons.

So get that into nice little lardons.

And I'm going to put no fat on here, really, because there's going to be plenty of fat that comes out of our bacon.

And at the same time as our bacon's going in, I can then add on these little baby onions, which are perfect for this.

I'm going to fry this lovely bacon off with the little baby onions.

You just want a nice bit of color in there to crisp up your bacon, really.

It's a very rustic-y sort of dish, this, which is exactly what it should be when it comes to game.

Now, we're going to start off with a simple little partridge dish here, and all you do is you just spatchcock the partridge.

Now, you just open it up like that.

Now, obviously the size of it means that we don't have to cook this for very long.

That's why spatchcocking it is a great way to cook it.

You can either cook this on the barbecue or simply roast it.

It's entirely up to you, but a simple style of cooking is always the best one for this one.

Then once your bacon is nicely colored and your onions start to color, then we can add our partridge to this.

Just get a bit of color on the skin side.

Now, when you're cooking all game birds, really, what you want to be doing is not overcooking them.

You either cook it quite quickly or quite slowly.

Now, the liquor for this, I'm going to add some sloe gin.

It is amazing, this stuff.

[sizzling] It lends itself so well together.

You often find things like game work so well together with all the food around it at that particular time of year as well.

In we go with the stock.

And then I'm going to cook this for about sort of 5 to 10 minutes in the pan without a lid because I want that stock to reduce down and make a sauce while it cooks our partridge.

Now, at the same time that's going on, we can turn our attention to these little fellas over here.

These are Jerusalem artichokes.

Now, what you have to do with these is peel them.

Now, you can peel them with a peeler if you want, but it's easier with a knife.

But they are delicious.

Now, these are not to be mistaken for the same family as the globe artichoke, which is a flower.

These little fellas are the root of a plant that grows to be about six, eight foot high.

And you don't eat the plant, but you eat the root underneath, which are these.

Now, every two or three minutes, just turn the partridge over, just to make sure it's cooked.

And then, just to simply cook our artichokes.

The best way to do these, really, is to pan fry them.

Now, you can turn these into puree, which you can cook them with a little bit of milk.

And they're fantastic in soups.

So we just get a little bit of butter in the pan here.

At the same time as adding this into our pan, we can look at our mushrooms.

Now, I've got in here some lovely little girolles.

You can use brown cap for this.

And with these, all I'm gonna do is just basically peel these in half.

I'm not gonna wash them, just split them like that.

Now, you see these artichokes.

They don't take very long to cook at all, really, when they're in the pan.

A little bit of that.

Touch of butter.

Now, just as the artichokes are finishing off cooking, now we can add our mushrooms.

They go in, together with your chard.

You can literally just throw a few of these leaves straight in.

I love this time of year for this style of cooking.

It excites chefs.

There's so many great ingredients.

As the summer starts to disappear, and you hit this time of the year, and you've got so many wonderful colors, so many great flavors, so much exciting food-- [rattling] --that is coming along from season to season, and that the seasons are literally weeks.

You've only got to wait another week, and something else comes through, from the apples to the pears, to the mushrooms, to the artichokes.

It's just a great time to cook.

We fry that off nicely for a couple of minutes.

[relaxing music] ♪ ♪ After about six or eight minutes, take the partridge out.

We're just going to leave that to rest.

And the resting part is quite crucial when it comes to game.

And that's all meats, really, but more importantly with game.

To do that, we just leave it for about five minutes just to rest.

♪ ♪ So once you've got your nice veg and everything there, we'll just decant that off.

And in this pan, we can make our sauce.

And to do that, what you need to do, really-- I'll move him out of the way-- is we need to reduce this quite quickly.

And to do that, to do it quicker, you can do it in two pans.

[hissing] Now, while that's reducing down, we can turn our attention to plating up this.

Now, with partridge, you can eat the entire legs and breast meat as well.

So we're just going to chop this up.

[gentle music] ♪ ♪ And you can see this is just nice and pink inside, which is perfect for this.

And then while our sauce is reducing down, you can see the texture changes, gets a little bit thicker and thicker.

We can now add some of our shallots, with a bit of the bacon into this.

All the while, you're reducing it down, getting thicker and thicker.

We can then get the rest of this on the plate.

♪ ♪ This really is some of my favorite, favorite food to cook.

♪ ♪ Then, of course, you've got the partridge.

Now, it depends on how tight you want to do this, whether you want to serve one proportion or a few more.

But-- ♪ ♪ --this is probably enough for two in here.

We can turn our attention to another thing that's in season as well, and that's quince.

Now, you can get the fresh quince, if you can find it, which is a cross between a pear and an apple, really.

It's quite a hard fruit.

And if you cut it down and cook it with sugar, what you end up with is this, membrillo or quince paste, which is amazing with cheese.

But it's also delicious with game.

We just put a few little bits of this on the top.

It's the sweetness that really works with this.

A bit like blackberries, if you wanna put those with it as well.

But-- ♪ ♪ --quince jam.

It's fabulous.

[rattling] You can see this sauce as it starts to reduce down.

The texture changes.

Now, at that particular point, we season this up.

A bit of black pepper.

Touch of salt.

♪ ♪ But this is kind of a classic sauce to go with game.

And you take this sauce-- ♪ ♪ --we sprinkle it over the top.

♪ ♪ I love dishes like this.

I love its honesty.

I know if dishes can have the word "honesty."

I don't know, but-- ♪ ♪ --it's pure.

[tapping] ♪ ♪ --but it's proper, proper delicious.

JAMES (VOICEOVER): And there it is, my pot-braised partridge with bacon, Jerusalem artichokes, rainbow chard, and wild mushrooms.

♪ ♪ [upbeat music] I'm loving spending time in my adopted home county of Hampshire.

I'm really excited about my next stop, too.

I'm gonna meet a great friend of mine, an ex-F1 world champ who makes fantastic cheese, an unusual cheese that you wouldn't normally expect in the UK.

He's probably my best mate, to be honest with you.

I love him to bits.

JAMES (VOICEOVER): Former F1 legend, Jody Scheckter, nicknamed the South African Wild Man, ruled the track for over a decade.

But almost 40 years after hanging up his racing gear, his need for speed has never left him.

[engine revving] ♪ ♪ That's proper cool.

JAMES (VOICEOVER): Jody keeps his precious car collection at Laverstoke Park Farm, where he combines 21st-century science with the most environmentally-friendly farming methods available.

But before he shows me what's so unique about this place, I can't resist having a look at his racing-car collection.

I came third in the championship with that, second with this, and then third with that one, which is the six-wheeler, which is really famous.

JAMES: And then, of course, you've got the famous one.

- Yeah.

- The Ferrari.

When did you win?

The world championship in '79 in that car?

'79, won three races.

We were with Michelin Tires.

They were radials.

So I think that was a big part of it.

I had a great time in Ferrari.

They thought because I was so difficult, which was [mutters] but I had a great time, and the food was brilliant then, you know?

England, you get a sandwich, white sandwich with pickles.

Over there, you get pasta and stuff like-- so-- And especially as a Ferrari driver, you can get what you want in Italy, can't you?

JODY: You go into any restaurant, and you can order anything.

JAMES: Yeah.

I mean, it's absolute.

And when you retire, they won't give you a table.

[laughter] No.

JAMES (VOICEOVER): Jody's always been fanatical about food, Italian in particular.

That's what's led him to become the first buffalo mozzarella producer in the UK, organic mozzarella at that.

JAMES: Well, Jody, thanks very much for this.

Dressed up.

We're in a cheese factory.

- Very smart, yeah.

Exactly.

How on earth does an ex-F1 world champ end up having a cheese factory?

It started off in the farm, didn't it, really?

Yeah.

I just-- well, I started off smaller than that, just producing the best-tasting, healthiest food for myself and my family.

And then I thought, well, I've got to make four cheeses.

And so I bought the farm next door.

And then I wanted diversity on the farm, and I bought some buffalo, and buffalo mozzarella was the obvious thing.

JAMES: Most people think of the UK, you think of cheddar, and the long lead time it takes to mature.

JODY: Yeah.

JAMES: This is-- it's quite an intensive-- JODY: It's very quick.

I mean, the milk comes in from the dairy in the morning, and we ship it out in the afternoon, and it's in the stores the next day.

So that's a big advantage we've got from the Italian stuff.

JAMES: What is it about mozzarella that makes it great?

JODY: It's nice and moist.

It's got lots of layers, and the taste.

JAMES: So you do eat it this fresh, or do you leave it for a day?

Or what-- JODY: I like it the second day.

JAMES: Right.

JODY: But you know, it's made that day and then second day.

JAMES: To produce great milk, you need great pasture.

But you've got a great saying about a handful of soil, haven't you?

A handful of soil has got more living things than people on Earth.

And we say, "Healthy soil, healthy grass, healthy animals, healthy meat and milk, and healthy people."

And it can't be any different.

JAMES: Because there is a simplicity there that people should be aware of, rather than use pesticides and insecticides-- the simplicity of going back to farming how it used to be, if that makes sense, but still using modern techniques.

Sure, absolutely.

And people think, oh, organic is a lifestyle and everything.

Organic is what your grandmother called food.

If you think of it like that, it's just doing it naturally.

JAMES (VOICEOVER): It's a treat and a rarity to see buffalo mozzarella made here in the UK.

And I'm desperate to have a taste.

So I've got a salad recipe it's perfect for.

["funiculi, funicula" playing] With cheese like this on your doorstep, Mozzarella and beautiful buffalo milk, I thought I'd do a wonderful salad of beetroot and a nice little elderflower dressing.

So the first thing we do is actually make our cheese.

Now, you can make this-- this really works really well together with this amazing buffalo milk.

And what you need to do is warm this in the pan.

Above 70 degrees is what we want.

So you're pasteurizing it, really.

And then we're going to make our simple cheese.

Now, while we're waiting for that to heat up, I can turn my attention to the dressing.

The dressing for this is perfect with beetroot.

Now, this is elderflower-- elderflower cordial.

It's amazing stuff, this.

It's got a syrupy note.

It's brilliant as a nice little vinaigrette.

But you must use a plain vinegar.

So something like a rice wine vinegar or a white wine vinegar is perfect for this.

So a little bit of that in there.

And of course, some oil.

Now, I like to use extra virgin olive oil for this one.

Mix that together.

A bit of seasoning.

[ding, grinding] And some salt.

And then we can turn our attention to what's gonna go in our dressing.

And for that, I've just got some cucumber and some lovely blackberries.

And with the cucumber, you can just cut it into pieces.

What you want to do is just remove the seeds because most of the water in cucumber is in these seeds.

So just lose these out of the way.

It's just basically just going to dissolve the dressing.

And then chop these-- [chopping] --into sort of dice.

[chopping] And then we can pop that straight in our dressing and just sit that in there.

So it'll infuse nicely together.

Now, also in this dressing, I'm gonna use some amazing blackberries.

These you'll find particularly when the season's great in hedgerows all around the UK.

And I actually go hunting for these near my house.

This-- --that elderflower, it's just fabulous.

It's so, so simple.

Leave that to one side.

The milk's heating up, and now we can turn our attention to our beetroot.

Now, the beetroot has been pre-cooked.

And when you're doing beetroot, it's better off to do this with the skin on, and then peel it off afterwards.

And all you do is you just take a bit of kitchen paper and just peel it like that, and the skin just comes off.

So with beetroot, you're better off cooking it with the skins on, allowing it to cool, and then peel it off afterwards.

By doing this on kitchen paper, it just saves you a lot of mess.

But also, if you're cooking it, it doesn't bleed out, and you don't lose color.

The water will change color, but not as much as if you peel it beforehand.

Now, the milk's starting to heat up now.

Now, I can just turn this into a simple cheese.

Now, you can do this with any good, quality milk.

We just take a touch of lemon, bit of lemon juice in there, and then just stir it around.

As it starts to warm up, it reacts with this lemon juice, and it starts to split and separate.

So turn the heat off now.

You can see it start to separate in this pan.

Bring your bowl over.

Now, ideally, you want sort of a cloth like this or a tea towel.

You can see the mixture separated, and we just pour the mixture onto our cloth.

Now, this only works with really good quality milk.

So buffalo milk or, like, Jersey cows' milk, something like that, it's perfect for.

So I'm just going to leave that to one side, and meanwhile finish off this dish, really.

For that, we just take slices of the beetroot.

[gentle music] ♪ ♪ See, what I love about this is that it's so, so simple.

The beetroot, you don't have to cook it yourself.

You can buy cooked beetroot nowadays.

There's just a few bits of beetroot.

And then, of course, we've got some of this amazing buffalo mozzarella.

Break it into nice little pieces, a few bits on there.

And we've got some of this, almost like your own cottage cheese or curd cheese, really.

You can just lift this up, look.

This is also really simple.

A bit of that.

You've got your nice, lovely little dressing.

The blackberries-- ♪ ♪ --and the cucumber.

And the elderflower dressing works fantastically well.

But what you do need is a little bit of sharpness with this, and you get that in the form of pickled onions.

Pickled onions.

And all we do with this is just snip the root off-- --and break these out into little petals.

♪ ♪ These give an amazing lift to any salad, really.

It's a great little tip if you want to do anything like this.

A few little pickled onions on the top.

Ah!

They taste ace.

A few bits of these.

♪ ♪ Then, finally, we'll just put a bit more of this lovely elderflower dressing over the top.

And then whatever herbs you want, really.

I've got some lovely wild thyme flowers.

I've got some nice little nasturtiums.

Anything, any herb you want.

Go away from Rosemary and sage, obviously.

But just a few of these and some nice little bergamot.

I grow these in the garden, these little fellas.

They're got an amazing appearance to it, but great flavor to it as well.

You just build it up.

♪ ♪ And there you have it.

My elderflower-dressed mozzarella and beetroot salad.

JAMES (VOICEOVER): A truly sensational salad made with cheese fresh from Jody Scheckter's farm.

[upbeat music] I've enjoyed spending quality time with good friends and four-legged friends in my home county of Hampshire.

I'm traveling just across the border now into West Sussex to Goodwood, a 12,000-acre country estate, so I couldn't resist getting dressed up for the occasion.

Well, what do you reckon?

Do you like it?

Well, you've got to look the part for this because I'm at the Goodwood Revival, the greatest historic car racing event in the world, bar none.

And you've got to look the part.

Nice car.

♪ ♪ JAMES (VOICEOVER): The Goodwood Revival is an annual festival that recreates the golden era of motorsport.

150,000 fans descend on the estate to get a glimpse of some of the finest classic racing cars in the world.

And being a massive petrolhead myself, I'm in my element.

Say, I love this.

It's classic, and it's an original.

It's probably one of my favorite cars ever, the Ferrari 250 short wheelbase.

What a fantastic car.

I've actually got a toy of this at home.

Probably the best road car ever, in my opinion.

But these are competition cars, which means they're worth a lot more.

A lot, lot more.

15 million quid?

♪ ♪ And if you're a fan of the 1930s, how about that?

Probably one of the most beautiful cars ever made, an Alfa Romeo 8C.

Stunning.

♪ ♪ It's quite interesting, of all the cars here, this is my dream car, the Maserati 250 F. You can't drive these on the road.

You can only drive them on a racetrack.

And if you want one, about 4 million quid.

[whimsical music] JAMES (VOICEOVER): The whole event, really, is a step back in time from the cars and the competitors to the shops and spectators.

Everything is themed to recreate the time from 1948 to '66, when the Goodwood Motor Circuit was the spiritual home of motor racing.

♪ ♪ The cars, though, aren't just exhibited.

There are various races over the weekend, and taking part are two of my old mates, Craig Davies and Jason Plato.

Craig, this is your car.

It is.

And you're about to enter it into probably the race of the weekend, innit, really?

It's a great race.

It's the TT, the Tourist Trophy.

And it's on the Sunday, an hour race.

And how do you feel about this?

Because they're saying that there's about 200 million pounds worth of cars on the grid.

Oh, well, there's some seriously good cars out there-- Yeah.

so you'd have to be very careful.

But it's a great race.

- Yeah.

It makes for great spectator.

And you're proper racing, together with-- - Oh, yeah.

- --the co-driver.

Jason, I mean, you're used to driving touring cars.

What is it about driving these things that you love?

'Cause it is a serious thing, innit?

I mean, this is a serious car.

You know, there's a great quote, many years ago, I got from the great Dale Earnhardt, which says, "This ain't no place for puppies.

It's where big dogs pee."

[laughter] And it's what-- it's a serious car.

A lot of horsepower, not a lot of grip.

You got to hang on to it.

I mean, we-- what do we do in the straight bits?

160 meters?

No, 153.

Call it 180.

Call it 180.

[laughter] Well, you're about to go off, so best of luck, guys.

Thank you.

- Good luck.

- Cheers, thanks.

JAMES (VOICEOVER): I can't wait to watch Jason and Craig race later.

♪ ♪ While the classic cars are getting revved up, I'm getting revved up myself to cook a British classic-- roast pork.

[sharpening] Right, for this recipe, I mean business, 'cause we're going old school.

[sharpening] A proper dish.

There's one dish that gets me excited above all, anything else, it's this fella over here, a beautiful roast piece of pork.

Now, this is a loin of pork.

Look at that.

Beautiful piece of fat on here.

What you have to do is score it over the top of the fat, like that.

Don't take the rind off.

Beautiful, beautiful.

Then we grab some salt, and we rub the salt over the top of the pork.

Nothing else.

It's as simple as that.

And pork is so inexpensive nowadays as well.

And stick it in the tray.

[running water] And then what you need to do, to get proper crackling, is you need to set the oven quite high, 450 degrees, 500 degrees.

What you need to do is shock this pork.

Get the shelves melting.

It needs to be that hot.

So, straight in.

High as it'll go.

30 minutes, then turn it down to about 300 degrees Fahrenheit.

Cook it for about two and a half to three hours.

Now, while that's happening, I'm gonna make a nice little sauce.

Some Bramley apples-- the king of all cooking apples, really.

There only is one, and this is the one.

Chop it up into chunks.

I'm not even gonna peel it.

And all I'm gonna do is caramelize this in the pan.

And you get a combination of sugar first.

So a bit of sugar in the pan.

Now, I'm going to incorporate the apples with some beautiful nuts here.

I've got some walnuts.

I've got some beautiful cob nuts.

Look at these fellas over here.

You've got to grab these fellas before the squirrels eat them.

Put the apples in.

Oh!

Caramelize these in here.

Now, we're going to create a lovely little toffiness with it, with a touch of butter.

[gentle music] And then we're going to deglaze this with some cider.

[sizzling] So we reduce this down.

In we go with some other walnuts.

There we go.

And then we go with some of these little cob nuts.

Give them a quick whack, like that.

[tapping] ♪ ♪ You can just take it off the heat now.

Don't let it go too much into a caramel, but that looks pretty good to me.

Meanwhile, we're going to do a little sauce.

Now, I've got just a combination of some cider-- [sizzling] --together with some stock.

[sizzling] Let that reduce down nicely.

Now, the garnish for this is off the charts.

We're going to deep fry black pudding.

So you've got flour.

We've got egg, and we've got some breadcrumbs.

So what I'm going to do with the egg is just break this.

Take the black pudding and you chop it up into chunks.

♪ ♪ In the flour.

Then in the egg.

♪ ♪ And then in the crumb.

And by doing this and cutting it into chunks, you end up with little nuggets of black pudding.

♪ ♪ All the while, your sauce is reducing down.

Look at these apples.

They go all toffee and sticky.

Delicious.

And what I'm going to do is just drop the black pudding in the hot oil.

This needs to cook now for about two minutes.

♪ ♪ So we've got this amazing, little, deep-fried black pudding.

Pinch of salt over the top.

And leave that to one side.

And then this, ladies and gentlemen, is the money shot, the money shot above all else.

This is the-- this is the thing.

[sizzling] Just listen to this.

[tapping] Hello?

Look at that.

And while it's in the oven, don't touch it.

Don't do anything with it.

Just leave it.

You don't need to baste it.

Nothing.

And you've got-- look at this ama-- oh, you could bathe in that.

Look at that, look at that juice.

Oh, proper.

A nice chunk of pork now.

I'm getting so excited.

I was going to carve it with this, but-- [laughs] ♪ ♪ [gasps] ♪ ♪ Look at that.

♪ ♪ And then we just put it on the plate.

And we're gonna grab some of our wonderful little apples.

♪ ♪ Few of these on here.

♪ ♪ Little cob nuts.

Lovely little walnuts.

So we've got this amazing, little, deep-fried black pudding.

♪ ♪ Little sauce to go with it.

♪ ♪ See, there you have it.

Roast pork, slow-roasted with-- [tapping] --crispy crackling, with caramelized apple, walnuts, cob nuts, and deep-fried black pudding.

It's a plate of beauty.

♪ ♪ [crunching] ♪ ♪ JAMES (VOICEOVER): Now, that's what I call a sumptuous Sunday roast.

[upbeat music] I'm at Goodwood Revival, a festival that turns back the clocks to a bygone era of motorsport.

Earlier, I met co-drivers Jason Plato and Craig Davies, who will be racing later.

It's a great race.

It's the TT, the Tourist Trophy, and it's on on a Sunday, an hour race.

JAMES (VOICEOVER): But it's not just about fast cars and the swinging '50s and '60s.

Now, there's a reason why I chose this place to cook.

Look at that.

[plane engine revving] How amazing is that?

Because this is actually where I learned to fly.

Well, kind of.

I spent hours and hours and hours, like these guys, in a different plane to that, learning to fly and land on the airfield.

Now, this dish really epitomizes what's going on down there.

It's the 1950s, and it's where, really, the Wimpy Inn was first introduced to the UK.

But, we've got some beautiful beef here.

I'm gonna do like a double beef cheeseburger, really, for this one.

But it starts off with some pickle.

So what I'm gonna do in this pan is just get some white wine vinegar and just pickle some baby cucumbers.

So a little bit of white wine vinegar.

Think of this like little gherkins.

Now, the first thing I usually do with a burger is chuck out the gherkins.

And I actually much prefer the cucumber.

So a pinch of sugar and a pinch of salt.

And all you want to do is just warm this up, really.

You can bring it to the boil, but just warm it up.

Now, using an old-school knife, we then take our little baby cucumber.

Thinly slice as well.

But-- [laughs] --then we take a little bit of our cucumber, and just sit it in this pickle.

And all you just do is just warm it up like that.

Meanwhile, we'll warm up our nice little flat plate here.

Just sit the pickle in there.

Now, on with our burgers.

[clattering] So with this, we've got some really good beef.

Now, all around the Goodwood Estate, they have fantastic meat, particularly beef.

This is Angus-- beautiful, beautiful piece of meat.

Now, when you're doing burgers, proper hamburgers, no need for any fancy sort of stuff, it's just really good quality beef mince.

A particular amount of fat.

Not too much fat, otherwise it makes it quite greasy, but a particular amount.

And you get that on really good quality stuff.

So a good pinch of salt.

Some black pepper.

[grinding] And then mix this together.

There's no need for any mustard, no need for any egg yolks.

It's all to do with the quality of the meat, really.

And then grab yourself a nice little handful of this.

Mold these into little balls, first of all.

So put them back into our little bowl.

Now, once you've got these nice little patties, really, press it down in the center like that.

And this is where I'm gonna do kind of like an inverted cheeseburger.

We're going to do cheese on the outside, but then pack it full of cheese on the inside.

I'm gonna use some of this beautiful mozzarella as well.

And we just fold this around.

So you're just encasing the mozzarella in the beef.

You seal it all in.

Flatten it down, and then get this cooking.

So what you end up with is this sort of patty with the cheese sat in the middle of it.

You've got, obviously, Goodwood beef, and you got Laverstoke mozzarella.

You're just going to cook these, just gently, on the little flat griddle.

[airplane engine whirring] [upbeat music] Amazing.

♪ ♪ ♪ ♪ ♪ ♪ So these have been cooking for about three or four minutes, and then we just flip them over.

Look at that.

[sizzling] Oh, ho, ho!

[laughs] Look at these.

Lovely, and you get this cheese melting with it as well.

And then the burger buns, these are where we go into a little bit modern now.

We're gonna use-- well, not really modern, but brioche, really, because brioche buns and burgers are just fantastic.

Just toast off the buns in the juice as well, all in there.

Just pop them in there.

It soaks up all that nice juice as well.

Two things, really.

And then, to serve these, I'm just gonna do old-school way.

We've just got some onion, thickly-sliced onion.

Bit of that.

Same again with the big, old tomatoes.

Look at these.

Look, tomatoes, a few bits of those.

We'll take our little bit of bread out.

You get them toasted.

Use the bottom bits for these ones first.

Look at that.

It soaks in all that nice juice.

Now, I was trying to think of what to put it on, but it's got to be one of these, innit, really?

So we'll put our little burger buns on some napkins.

Ooh!

We'll put our burger buns on our napkins.

Tomato, each one.

Bit of lettuce.

[whimsical music] Few bits of lettuce.

Oop!

♪ ♪ ♪ ♪ Take the burgers to hold down the lettuce-- ♪ ♪ --on there.

And then, Monterey Jack cheese, that classic American cheese, over the top.

It's like a double cheeseburger, this one, loaded cheeseburger.

Onions, wedge on there.

And then, of course, you've got your pickle.

Now, I love this kind of pickle.

One thing I really do not like is picking out those pickled gherkins.

Blech!

But these make it taste fantastic.

A few bits of pickled cucumber over the top.

Just look at the color of those.

[gentle music] And then, we'll just get our burger buns over the top.

And to stop all this lot flying away, get your sticks straight in there to hold it all in.

♪ ♪ But we're not finished there because back in the '50s, you can't have burgers without milkshake.

Now, we're gonna make our own simple little milkshakes.

Milk, full-fat milk.

♪ ♪ A little bit in there.

And then we get some raspberry sauce.

It is a raspberry sauce.

It is not coulis.

It's just puréed raspberries, nothing else.

Add that to it.

Now, this looks a little bit weird.

Just look.

♪ ♪ ♪ ♪ ♪ ♪ Straws.

♪ ♪ So there you have it-- a classic dish.

♪ ♪ Kind of.

Double cheese-- this milkshake is fantastic.

Made by a Yorkshireman, in Sussex, with this beautiful view, in front of a racetrack, with the occasional Spitfire going overhead.

Random, but quite cool.

JAMES (VOICEOVER): And there you have my retro burgers and milkshakes, a festival classic.

[upbeat music] I've had an amazing time visiting my favorite places and people in Hampshire and Sussex.

I've spent quality training time with my beloved Cocker Spaniel, Cooper.

JASON: There we go.

Brilliant.

JAMES: This is what makes all the training worthwhile, I cannot tell you.

Good lad.

Good lad.

JAMES (VOICEOVER): I've had the pleasure of catching up with F1 legend, stroke master mozzarella maker, Jody Scheckter.

JODY: I had a great time in Ferrari.

The food was brilliant.

JAMES (VOICEOVER): And I've been lucky enough to spend the day at the Goodwood Revival festival, but I've one last treat in store.

My mates Jason and Craig, who you met earlier, are getting ready to race, and I'm in pole position.

[race hubbub] [engine noise] ♪ ♪ JAMES: Come on, number nine!

♪ ♪ Doing all right.

[engine noise] ♪ ♪ Trust me, this is the best day out ever.

[engine noise] ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪