Here we go.

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

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

James.

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

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

Whoa!

You've got to do this.

It's amazing.

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

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

This is going to be a bit special.

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

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

TONY SINGH: There, look!

- Look, dolphins!

TONY SINGH: Dolphins.

JAMES MARTIN (VOICEOVER): So join me as I explore the British isles from Islands to Highlands.

♪ ♪ [lively melody] Today, I'm making my way along the stunning Antrim Coast and the Glens of Northern Ireland, an area of breathtaking views with lush green fields and impressive cliffs and mountains.

So here we are.

We're back.

We're back in Ireland, particularly the north coast of Ireland.

I think with this place, you have to say as little as possible.

All you've got to do is look out because it is absolutely stunning.

And because of the amazing water they have over here, they have some of the most amazing fish and seafood from around here.

It is beautiful.

♪ ♪ JAMES MARTIN (VOICEOVER): And there's only one person who could join me on this adventure, my old mate and acclaimed chef, Paul Rankin.

JAMES MARTIN: So you're back.

But you don't-- don't live here anymore.

No, I live on the Isle of Skye now.

JAMES MARTIN: Yeah.

You enjoying it?

Yeah, yeah.

I mean, you grew up around here.

You went on holiday around here, did you?

Yeah, we had a caravan up here.

So we used to terrorize all the locals.

We'd come up at the weekend.

But this area is one of the most beautiful places on the planet.

And I never really cooked in Northern Ireland until I came back from my travels.

Yeah.

And when I came back from my travels, I was a chef already.

And I didn't really know what I would find here.

But what I found was some of the world's greatest produce.

This is home-- I mean, it's become famous recently because Game of Thrones, of course.

This is all filmed around here, innit?

Yeah, very much so.

Occasionally, you see them all dressed up, stomping about the hedges like a bunch of loonies, you know?

[laughter] JAMES MARTIN (VOICEOVER): He said that, rather than me.

The north coast of Northern Ireland is an area of natural beauty.

The region includes Rathlin Island, the Glens of Antrim, and the coastal area between Larne and Ballycastle.

Our first stop on this journey is a visit to the unique bridge northwest of Ballycastle.

The Carrick-a-Rede rope bridge was built by local fishermen to connect the mainland to Carrick-a-Rede Island.

These waters have a rich history of salmon fishing, which I can't wait to see.

But I didn't realize this bridge was so high.

PAUL RANKIN: This is the Carrick-a-Rede rope bridge.

This is it, man.

This is it.

JAMES MARTIN: This is it.

You know, it's still not very sturdy.

I'm looking at it-- It's just a couple of planks of wood.

Help!

JAMES MARTIN: Mate, stop messing around.

Get on with you.

PAUL RANKIN: Don't look down.

[laughter] JAMES MARTIN: There's still holes in it.

PAUL RANKIN: I know.

It's like I could fall down there.

You couldn't.

But I could slip through that.

What do you mean, I couldn't?

[laughs] Look at that.

Mate, this is spectacular.

Just when you've seen everything.

JAMES MARTIN (VOICEOVER): To be honest, I'm glad to be off that bridge.

Now we're meeting National Trust Operations Manager Matthew McMullen.

- Matthew.

- How are you?

- I'm good, thanks.

- How are you doing, boss?

How's it going?

You all right?

We made it.

I made it.

- He was in a-- - This idiot.

Did you see his face crossing the bridge?

There's holes in it still!

I know.

There's loads of holes in it.

- It's a little-- So when did-- when did you actually-- when did fishing stop?

2002 was the last time that the fishermen handed the site over back to the Trust.

PAUL RANKIN: But this must have been a special fishing spot for them to bother to build a bridge to get to the nets.

Yeah, well, it would have took over an hour to get over this way or that way towards Ballintoy or Ballycastle in a boat back in the day when it would have just been a rowing boat.

So it would have been quicker to get them over the bridge and back up to the ice house, which is just up on the hill there.

PAUL RANKIN: But what makes this such a special fishing spot?

Behind you, the island is called Carrick-a-Rede.

And that means "rock in the road."

So that rock stopped the salmon migrating back over to the River Bush, which is over there.

So they would have rested in this area here.

And then they couldn't have got back over because of the rock.

And then that would have caused the funnel in here, which then caught the fish.

So when was the bridge first erected?

1755.

- Really?

- Yep.

It's a different bridge now.

We've replaced it a couple of times.

A couple of times, because you change it quite often, don't you?

- Yeah, we try to-- I aim to change it about every six years.

Did you make that yourself?

Because it's just a few planks of wood and stuff.

I'm not-- I definitely would agree that I didn't do it.

JAMES MARTIN: There's a cottage on here as well.

Can we have a look at it?

- Sure.

I'm looking forward to this.

[cheerful music] ♪ ♪ This is amazing!

Look at this!

PAUL RANKIN: Isn't it?

Oh, it's quite nice in here.

Tell you what, this is-- this is great, innit?

I could settle in here rightly.

MATTHEW MCMULLEN: You can imagine the heat in here with the big thick walls and the fire lit.

It would just be-- - Yeah.

The craic, you know, the banter.

JAMES MARTIN: And look at the view.

It is absolutely spectacular.

Right, I'm going to go cooking.

So-- so feel free to have a wander around.

Don't fall in.

It'd be a crying shame.

JAMES MARTIN (VOICEOVER): There's no way I can talk about salmon and not cook with it.

So I found the ideal place for my mobile kitchen.

Well, it's just a trestle table.

JAMES MARTIN: Do you know what?

This place is the very essence of what I thought it would be on this journey.

It really is spectacular.

This coastline is beautiful.

Look at this.

Just look down there.

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

And this dish is fabulous.

It uses Glenarm salmon, which is from around there as well.

You can tell really good salmon because the color of it.

It's just beautiful and lightly pink, like that.

And I'm going to serve this with some gorgeous mussels, which you get from the estuaries from around here, and nice potatoes.

It's a really simple dish, one pot dish, really.

But it relies on the quality of this, nice piece of salmon.

And then what I'm going to do is just trim off this belly off here.

Now, you can utilize this belly.

This is amazing with fish cakes, a bit of kedgeree, that kind of stuff.

You want to mix this with a bit of smoked haddock as well.

But all I'm going to do is just take the salmon and cut it into chunks like that.

And I'm going to simply cook this.

And I say simply cook it really, really simply.

It's just a bit of seasoning, a touch of black pepper over the top, a little bit of salt, and almost nothing else.

And the key to cooking fish-- in fact, all fish, I think, really-- is this combination of oil and butter.

But use oil, first of all, a little knob of butter, just a touch, and just pop the fish in.

[pan sizzling] Make sure the pan is nice and hot.

So while that's cooking, I'm going to wash my hands.

[light guitar music] ♪ ♪ While that's happening, we can turn our attention to our stew part, really.

Running through the ingredients, come on over here.

We've got some shallots.

We've got a bit of garlic, some tomatoes.

I've taken this skin and the seeds off these tomatoes.

Some cooked new potatoes, capers, a little bit of Worcestershire sauce, some Tabasco, a bit of lemon, and then some gorgeous mussels with a touch of tarragon.

This dish is fantastic.

So we can take a little bit of shallot, literally just finely, finely chopped onion like that.

A little bit of garlic.

We don't want too much.

So we don't want to distract the flavor of anything, like that.

And now our fish is just about ready, you see.

We then take it and lift it over.

See, look at that.

You just leave that simply to cook now.

And while that's cooking, we can add a little bit more butter to it if we wanted to, and a touch more oil if you wanted to as well.

We just leave that cooking away, like that.

And what we can do now is just baste the fish, really.

So we take the butter, the foaming butter, and go over the top.

It's a great way to cook fish, this.

And you get this gorgeous crispy skin.

Just look at it.

We just let it sit there because this is now cooked.

So I'm just going to take this off to one side.

Just let that sit in the pan while I do the rest of the ingredients, really.

So we've got some potatoes that have been precooked, these ones.

Just again, dice them all up.

So a few diced up potatoes like that.

And then the thing about this is the tomatoes.

Now, I've taken the skin and the seeds off the tomatoes, which I'm just going to dice, like that.

And then what we can do is just take our nice little bit of fish out like this and leave that to one side because then I can put it back on the heat and then simply make our sauce, really.

So we've got our shallots, our garlic, with a touch of tarragon.

Now we can add the rest of our ingredients.

We can add our-- potatoes can go in, our tomatoes, like that.

And then we've got these gorgeous mussels.

They're going to go in, just a few of those.

Some capers, sprinkle those in.

And then we spike this up with two ingredients, a bit of Worcestershire sauce and then a touch of Tabasco.

[whimsical music] ♪ ♪ A bit more butter, of course, because it is my recipe.

♪ ♪ We pop the lid on, and we cook this for about 2 minutes.

While that's cooking, this is the boring bit.

The director will cut to pretty shots of this.

See you in a bit.

♪ ♪ Just mix this together, and you get this beautiful, simple stew.

So leave that as it is.

You can add a tiny little bit of lemon, just a touch.

[lively tune] Perfect.

So you've got all that lovely juice from the mussels as well.

And then all you need to do is take your fish, and there you have it.

Mussels just simply cooked with a little bit of spice, some beautiful Irish salmon.

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

JAMES MARTIN (VOICEOVER): My simple salmon with mussels with sauce vierge, a fitting homage to this wonderful place.

[cheerful music] ♪ ♪ JAMES MARTIN (VOICEOVER): Today, I'm traveling through the north coast of Northern Ireland with my mate and acclaimed chef, Paul Rankin.

JAMES MARTIN: This is home-- I mean, it's become famous recently because Game of Thrones.

Occasionally, you see them all dressed up, stomping about the hedges like a bunch of loonies, you know.

[laughter] JAMES MARTIN (VOICEOVER): So far, we've been over a very precarious bridge.

Help!

Mate, stop messing around.

Get on with you.

JAMES MARTIN (VOICEOVER): But now, thankfully, it's time for us to split up.

So I've dropped Paul off at Broughgammon Farm to meet up with Becky and Charlie Cole, who ethically rear goats and calves from the dairy industry to put to market.

PAUL RANKIN: Hey, guys.

Hi, Paul.

PAUL RANKIN: Good to see you again.

- Lovely-- - How are you, Becky?

Hi.

How you been?

I see you got an addition, lovely.

Yeah, Little Toby, only three months.

So, yeah, he's keeping us awake.

So a lot of people talk about sustainable farming.

But I think you guys are my new heroes.

How did it all get started?

CHARLIE COLE: We basically heard about this awful situation where all the male goats born onto dairy farms were, unfortunately, surplus to requirement and were having to be euthanized at birth.

And we sort of said, look, you know, at a time when we're questioning global food security, that was atrocious.

And I suppose the environment and that side of things had always been at the heart of our ethics.

So we thought, actually, this is a perfect fit and something that we could do to-- to make a difference, so.

So the rearing and selling goat, was that difficult at the start?

BECKY COLE: It took a while to really convert our customers into eating goat because it's still seen as a-- more of a pet than a meat.

But we started off doing some burgers, and people ate them and thought they were delicious.

And when they realized they actually they were goat burgers, their minds were blown, and they were converted.

And we've never really looked back since then, so.

CHARLIE COLE: I suppose a year after we got the goats, we moved into the free-range rose veal as well.

So with the veal, it's exactly the same thing.

It's calves not being used from the dairy industry.

They've got a worse story, as it were, because there was a big sort of campaign against veal in the '80s.

And unfortunately, rather than creating a more sort of humane and ethical way of rearing them, they just blanket banned it.

Yeah.

All that meant was that the poor farmers had no market, and they just had to put them down.

And actually, if we just changed the way we rear them, do it more ethically and environmentally, then it's-- Anything that's called rose veal, in general, is ethically raised.

And it's just a young animal, really.

Yeah, exactly.

So the same way we would refer to a lamb in the sheep sector, we have veal in the cow sector.

PAUL RANKIN: Yeah.

JAMES MARTIN (VOICEOVER): Charlie, Becky, and family set up their eco farm in 2011, initially creating a market for goat meat, but then branching out into free-range rose veal.

They now have an artisan on-site butcher, farm shop, and cafe.

PAUL RANKIN: Look at these wee fellas.

Yeah, so these are our Holstein bull calves.

PAUL RANKIN: Ah.

CHARLIE COLE: All the males basically born onto the dairy farms, there is a bit of crossbreeding for beef.

PAUL RANKIN: Yeah.

CHARLIE COLE: But there are always these purebreds who are kept for sort of genetic continuity.

But because they are purebred milking machines, they have no value, unfortunately, to the dairy farmers.

So what do they taste like?

BECKY COLE: So it's a more subtle version of beef, quite light, and also with a sweetness to it, which is really lovely to work with, actually, in the kitchen.

So you can cook all those classic veal recipes with rose veal.

You can, yeah.

- Sustainably raised.

- Exactly.

PAUL RANKIN: I love it.

Well done, you guys.

So the goats are this way?

Yep.

Let's go on, and we'll show you the goats.

[tranquil music] PAUL RANKIN: God, they're so cute.

♪ ♪ So what do these guys eat?

So these guys are fed haylage.

And then we give them a mixed cereal diet as well.

So the flavor is actually very close to lamb.

A bit milder maybe?

Yeah, the flavor is less fatty than lamb, we think.

So really nice alternative if you find lamb just a little bit too greasy.

PAUL RANKIN: Yeah.

Really nice and tender and has a lovely-- lovely sort of fragrant flavor to it as well, so.

PAUL RANKIN: I have to get me some goats.

Then there'll be loads of goats in my house, me included.

[laughter] [goats bleating] JAMES MARTIN (VOICEOVER): To be honest, that one looks a bit like you.

But that trip to the farm has inspired me to cook a dish using some of that delicious veal.

Now, Northern Ireland is so rich for ingredients.

There is so much to choose from in terms of what you cook.

And I'm going to use some of this amazing veal, but also with some of this Irish whiskey to create a wonderful little sauce.

So first of all, a little bit of salt and pepper.

A hot pan on the stove, and then we grab some butter.

[upbeat music] ♪ ♪ It doesn't take very long to cook this.

So that's why I'm cooking it in mainly butter.

Get that nice and hot.

And just to add a touch of flavor into that, I'm just going to take some fresh thyme.

♪ ♪ So we're going to color it in our pan.

We can then turn this over and roast this in the oven.

Now, I say you roast it quite quickly.

So I've set the oven to 200 degrees.

I'm going to roast this for about 6 minutes.

Straight in there.

And while that's happening, I've got some nice black pudding over here-- Irish black pudding, of course-- flour, egg, and breadcrumbs.

So just beaten up the egg.

In the flour, just add a little bit of salt and pepper.

And then with our black pudding, you can then cut this into slices.

Not too thick.

Black pudding should be nice and moist inside.

And that's all to do with the cooking.

The most important bit with this is you cook it quickly.

[lively melody] So flour, egg, and breadcrumbs.

Now, these are little panko breadcrumbs.

They're sort of dried and shaved breadcrumbs.

They're very different to sort of the normal golden crumb that you get.

But the key to this, really, and the key to using panko crumbs, they crisp up really, really well.

So make sure you've got some hot oil, and you're just going to deep fat fry those.

So while we're waiting for the oil, I'll do some apple.

So no need to peel the apple, straight through.

And the idea is you get the sort of same thickness as you've got with a black pudding.

Slice it through, including the core.

It's all going to cook anyway.

And again, some butter.

[pan sizzling] And we start to caramelize the apple just in a little bit of butter as well.

So while they're cooking, I can then take the black pudding and deep fry them.

♪ ♪ So these only really want about a minute.

You treat them the same way as if you're pan frying them or grilling them.

Don't, whatever you do, overcook black pudding.

So nice and simple.

[pan sizzling] And the apple as well.

What we want to do is just create a nice color on it.

So just all butter.

And then when your apple is ready, we can then drain this off as well.

Take some of that excess butter over the top.

And then all we've really got to do now is wait for the veal.

Now, for me, you can't have a proper Northern Irish dish without potatoes.

And I'm going to serve mash with this.

Then we use some butter and double cream.

So give this a quick mix, a bit of seasoning, a bit of pepper.

And that's your mashed potato done, really.

So while we leave all that to one side, I can just prepare our sauce ingredients because this is really easy, this sauce.

[upbeat music] ♪ ♪ And then the veal's really ready.

We've got this gorgeous bit of meat.

You just coat this over the top, glaze it.

[pan sizzling] And then to simply make our sauce, we can then take our shallots and garlic and just sweat this in the remaining sort of butter and stuff that's left in the pan for about a minute.

Once that's cooked, you can get some Irish whiskey.

Now, what you do need to do is flambé this.

So just a little drop.

[pan sizzling] ♪ ♪ So as soon as that's burnt down, before it dries out, we're just going to add some stock.

And this starts to come together into a nice little sauce.

Now, I'm going to use two different types of mustard for this.

With this, I just want to spice it up a little bit.

A touch of English mustard to it and then some grain mustard as well.

Now, you can leave it at that and reduce this all down.

But what I'm going to do is stabilize it and help it thicken slightly by adding just a little bit of double cream.

So once the cream goes in, reduce this sauce down for about 2 or 3 minutes.

[upbeat music] So while that's reducing, we can then get ready to plate up.

Take your mashed potato.

Apple.

Black pudding.

The apple.

Nice little bit of the roast joint.

And then don't forget it's about the Irish whiskey sauce.

Don't season it until it's reduced because, obviously, this is strengthening in flavor.

So if you season it at the beginning, it's going to be way too strong in terms of salt and pepper.

And all we do with that is get some of your sauce.

So there you have it, a roast piece of veal with mashed potato-- Irish potatoes, of course-- an Irish cream whiskey sauce, and don't forget that black pudding and apple.

[lively melody] JAMES MARTIN (VOICEOVER): I'm making my way along the north coast of Northern Ireland with my mate and acclaimed chef, Paul Rankin.

But you, I mean, you grew up around here.

You went on holiday around here, didn't you?

Yeah, we had a caravan up here.

So we used to terrorize all the locals.

We'd go up at the weekend.

JAMES MARTIN (VOICEOVER): We've conquered some dizzy heights.

PAUL RANKIN: I could fall down there.

You couldn't.

But I could slip through that.

What do you mean, I couldn't?

[laughs] JAMES MARTIN (VOICEOVER): And Paul has been to see a family of farmers producing ethically raised goats and calves.

I have to get me some goats.

JAMES MARTIN (VOICEOVER): But now it's my turn to fly solo.

Well, sail solo.

JAMES MARTIN: I'm leaving the main-- mainland of Northern Ireland behind because I'm visiting Rathlin Island, which is only a small island just off the coast.

It's the only inhabited island in Northern Ireland.

There's 150 people live on here.

Apparently, the sea is calm today.

[cheerful music] ♪ ♪ JAMES MARTIN (VOICEOVER): Rathlin Island was a major producer of kelp in the 18th century.

And today, that tradition is still going strong.

Sarah Barry is the cultivation coordinator at Islander Rathlin Kelp, where they've developed a unique organic growing and preservation process to refine the kelp to make a variety of products.

How you doing, Sarah?

You all right?

Hi, James.

It's a bit rough out there.

Oh, it's very rough.

[lively tune] ♪ ♪ So what makes this particular area so good for kelp?

SARAH BARRY: Kelp takes all its nutrients and stuff in through its leaves.

And around Rathlin Island, there's very, very strong currents.

And there's very, very strong-- As you can see already.

Yeah, yeah, as you can see.

So therefore, it just grows really well.

Right.

It really likes this-- this habitat.

JAMES MARTIN: It's quite rough out there, you know?

It's quite rough, yeah.

JAMES MARTIN: Just saying.

I mean, this is August.

[laughs] JAMES MARTIN: See, the things I do for you.

You're sat there at home, drinking a cup of tea, bit of a Yorkshire tea.

[laughs] And I'm here.

♪ ♪ SARAH BARRY: Can you see that buoy there?

JAMES MARTIN: That's you, is it?

That's one of the ropes.

JAMES MARTIN: That's you.

♪ ♪ Yeah.

JAMES MARTIN: Look at this stuff.

Amazing!

- Yeah.

- Amazing.

Pretty cool, isn't it?

Do you know what?

Well worth the trip, huh?

Look at that.

So what happens to this now?

What do you do with it?

OK, so we bring this into our kitchens now, and we chop it by hand.

We chop and tail it.

Any little bits of, you know, withered stuff or anything, we would take away.

And then we blanch it for 3 minutes.

You do nothing else with it?

It's just literally that pure?

It's literally just that.

JAMES MARTIN (VOICEOVER): Kelp is considered a superfood, providing a natural source of essential vitamins and minerals, and can be added to a whole host of dishes.

I can't wait to taste some of it, especially after that boat trip.

It's nice to be back on dry land, put it that way.

They put on this marvelous spread for us.

So tell me how you get from what is behind me here out into the sea to this.

SARAH BARRY: We start the little kelplings in here in the tank.

JAMES MARTIN: Kelplings?

Little kelplings, yes.

OK.

These spools that-- that I put this twine on, the spores attach themselves onto these spools.

They grow in here for between 8 and 12 weeks.

JAMES MARTIN: OK.

And-- JAMES MARTIN: How do you get-- how do you get from what is, I mean, adult kelp?

Would that be the right thing to say?

- Exactly, yeah.

- To that?

When you have your adult kelp, when it's at its reproductive stage, we pick it.

We bring it in here to the lab.

We play it a little bit of Barry Manilow, and, you know-- JAMES MARTIN: And that's what-- we end up with this?

- Yeah.

- OK.

And then traditionally, this would have been on the whole island, then harvested and what, dried or?

So the islanders years ago used to burn it.

I mean, you-- you don't burn it.

You literally-- it's fresh out.

No.

So we sell ours as a fresh product.

So these are our kelp noodles, and we sell them to restaurants.

OK.

Yeah.

So all you've done is just take the kelp, chop it up, blanch it?

SARAH BARRY: Yep, that's it.

It's delicious, though, innit?

Yeah, it's just-- it's lovely.

And it's so versatile.

You can then turn it into all manner of different things.

What else have we got over here?

So these are our other products.

These are pesto, tapenade, and salsa verde.

It's absolutely delicious.

It's very versatile.

JAMES MARTIN (VOICEOVER): I would never have known that kelp could be made into so many different things.

And I'm going to use some of it for my next dish.

Now, I must admit, I never thought kelp would be so interesting.

And to see it like that was truly spectacular.

And I've got some here.

I'm going to do a wonderful little salad with this, with kimchi.

Now, kimchi, in its basic form, is fermented cabbage.

Now, the fundamental difference between pickling and fermenting is you allow the enzymes to break down the food.

That's fermenting.

I'm going to use some white cabbage for this one, but then thinly slice it.

[upbeat music] So often with kimchi, it's done with Chinese leaf cabbage.

I much prefer this, the white cabbage.

So grab yourself some salt.

Now, what you're doing with this salt is you're drawing out the moisture.

We're just going to leave that to one side.

Meanwhile, it's all about the pickling liquid that goes with it.

We've got some white wine vinegar and mirin.

So what you need to do is you need to bring this to the boil and then add a bit of sugar and, again, some salt.

And then what you need to do, once the sugar and the salt is dissolved, just turn this down a little bit because what we're going to infuse into our mixture is a nice selection of flavors.

I've got a combination of ginger, some garlic.

Now, you can chop up the ginger.

Leave the skin on it because you get a distinct heat with ginger skin.

And the garlic, we'll just chop this up.

I've got some star anise here as well.

It gives a wonderful sort of aniseedy flavor.

And then rather than just pop that in here, what I do is pop all these aromatic flavors in a little cloth and then just simply tie this up.

So think of it like a little tea bag.

And then you infuse this tea bag in the mixture and allow all that flavor of the star anise and the ginger to come out and flavor our pickling liquid.

So once your mixture has then started to come to the boil, we're just going to turn this off now and turn our attention back to this cabbage.

So you can actually see from the wetness of your hands, it actually draws out the moisture.

And then what we can do is take the cabbage and just rinse it.

What you're doing really is just getting rid of the excess salt that's on here.

And then what we can do is grab ourselves a bowl, pop it in here, and then pour this mixture over the top.

♪ ♪ A little bit more cabbage on the top as well.

So what you need to do now is you need to basically pop this in the fridge.

So cover it over.

And every day, you need to rotate this.

After about a week, what you end up with is this, your kimchi.

This softens up.

It's ready to eat.

But we're going to finish this off with an amazing dish with kelp and courgette and simply just char grill these.

So cut them in half.

♪ ♪ Now, while that's happening, I'm going to create an amazing little dressing with this.

Starts off with a classic mayonnaise of egg yolks and mustard.

♪ ♪ So then while this is mixing, we slowly add the oil.

And the important thing is, it must be veg oil.

Now, usually, with mayonnaise, you add an acid.

And I like to add lime juice and lime zest.

So we're going to turn this into sort of a citrusy, herby lime mayonnaise.

So for that, grab yourself a touch of coriander and a little bit of mint.

Funny enough, mint with this works brilliantly as well.

So really, we're adding a little bit of Asian flavors.

Now, you could use some of this kelp pesto.

You get an amazing lovely natural seasoning with the kelp.

But that's your little mayonnaise done.

So we'll concentrate on our courgettes.

♪ ♪ So with the mayonnaise, just pop it into a piping bag.

♪ ♪ You've got this amazing little bit of dressing to go with it.

So the flavoring for our kimchi, really, as well as the dressing and the courgettes and everything else, I'm going to grab some fresh chili.

And then this is where you want to add as much or as little spice to the kimchi.

To cool the chili down, we take some mint and some coriander.

♪ ♪ And then to simply make this salad, you can take as much or as little of the kimchi as you want, and then some of this amazing kelp.

It really is delicious, this sort of stuff.

So in we go with the mint and the coriander and then as much chili as you want.

Now, this is where it all comes alive, really, I think, with some lime juice and lime zest.

Even though this is a bit salty, we've still got to season it.

Black pepper and some salt.

And then, of course, we've got our courgettes.

And then we can take these, just chop them up, add that to the salad.

Give this a mix.

A little bit of oil.

This is just veg oil, really, because I've got the dressing on this anyway.

And you can use this salad for a basis to serve with other things, like shrimp if you wanted to, a bit of chicken.

But just on its own, not only looks fantastic, but it tastes amazing as well.

And then finally, we've got our dressing, a little drizzle of oil.

And there you have it, a superb, tasty salad of Irish kelp meets Korean kimchi, cooked by a Yorkshireman.

It's interesting.

JAMES MARTIN (VOICEOVER): Kelp veg kimchi with chargrilled courgettes.

Delicious.

[whimsical music] ♪ ♪ JAMES MARTIN (VOICEOVER): I'm working my way through the north coast of Northern Ireland, taking in everything this region has to offer.

JAMES MARTIN: See, the things I do for you.

You're just sat there at home, drinking a cup of tea, bit of a Yorkshire tea.

JAMES MARTIN (VOICEOVER): With me on this leg of the journey is my mate and acclaimed chef, Paul Rankin.

This area is one of the most beautiful places on the planet.

JAMES MARTIN (VOICEOVER): This region is steeped in history and traditions.

And the next stop on this trip is no different.

So we're on our way now to what is one of the oldest fairs in the world, innit?

The Ould Lammas Fair, aye.

JAMES MARTIN: Yeah, yeah.

Ould Lammas Fair in Ballycastle.

I-- They still trade horses there, don't they?

PAUL RANKIN: I think so, yeah.

I'm thinking of buying a horse.

Do you fancy a horse?

I quite fancy buying a donkey, though.

There's something cute about a donkey.

We used to have a donkey.

We used to have one called Bimbo.

JAMES MARTIN (VOICEOVER): But that's another story.

Now, the Ould Lammas Fair is Northern Ireland's oldest market fair.

It's been running since the 17th century, originating as a horse market.

And it signifies the end of the harvest.

Now, all manner of wares are sold, from food produce to collectibles.

And of course, you can still buy a horse.

But first things first, we're off to sample some amazing oysters and salmon.

♪ ♪ This is a bit of you, innit?

Man, I haven't seen this man in a long time.

Well, kid.

I used to steal his chefs.

Yeah.

But he still didn't pay them.

[laughter] Nice to meet you as well.

Yeah, this is my buddy, James.

Yeah.

So you used to be a chef then, did you?

Yeah, yeah, many years ago.

JAMES MARTIN: Right.

I've retired, and this is my retirement.

- Oh, look at you.

- Opening oysters.

And in a little smokehouse, I smoke my salmon.

JAMES MARTIN: Fantastic.

Well, I think you should-- do you want to try the oysters, seeing as they're there?

And I'll try a little bit of this.

Where are the oysters from?

They're from the village of Carlingford.

Oh, Carlingford's good water, man.

Good water means good oysters.

Clear water, clear oysters.

Sometimes the little circular ones are sweeter than the savory ones.

There's a choice.

I'll have to taste both, I think, to see what's the best.

Can I be very arrogant?

JAMES MARTIN: Yeah.

Can I tell you how to eat an oyster, Mr.

Rankin, sir?

You can have a go.

Right.

Right, this little sweet guy, there's this long bit.

Yeah?

This should be pretty sweet.

I'll flick it, turn.

Now, just take the liquid only first, just the liquid.

Savor the liquid.

You spilt half of it.

FISH SELLER: No, no, hang on.

[laughs] Don't-- don't teach a priest how to suck eggs.

PAUL RANKIN: OK, I've got the liquid.

Right.

Swill the liquid around.

It's like a fine wine.

- It is fine, though.

- Yeah.

Now, take in the oyster and chew it for a minimum of 10 seconds.

Nice chew.

PAUL RANKIN: That is a super oyster.

Run your tongue around your mouth.

That's the quietest you've been all week.

FISH SELLER: That was a sweet one.

I'm going to give you a savory one now.

JAMES MARTIN: That is delicious, that.

FISH SELLER: Those particular oysters there, I would classify them as what we call croppers.

The shell is very timid, very difficult to travel.

So they're the ones we keep for markets and stalls.

And you can't do anything with the shells?

FISH SELLER: Yeah, we get the shells.

I give them to a chicken farmer, who crushes the shells, gives them to the hens as grit.

The hens eat oyster shells?

Yes, crushed oyster shells.

The calcium in the oyster shells makes their egg yolk much more yellow and their-- and their shell-- Did you know that?

He could be-- he could be-- He could be telling us anything.

I've got no idea.

[laughter] We're like, oh, yeah, yeah.

Oh, yeah.

FISH SELLER: It's true.

PAUL RANKIN: I tell you, you're doing a good job, man.

- Congratulations.

- Thank you.

JAMES MARTIN: And happy retirement.

PAUL RANKIN: And happy work.

You've earned it.

Yeah, yeah.

Thank you very much.

Thank you.

JAMES MARTIN (VOICEOVER): What fantastic seafood.

But there's something else here I want to get that's quite simply a staple of this fair.

- Ladies, nice to meet you.

- How are you?

Linda.

- Linda.

- Lynn.

- Lynn, James.

Now, people have been telling me about this stall.

Tell me about this famous Yellow Man.

Is it a particular time of year you have it?

I mean, what is it?

We only ever have Yellow Man at the Lammas Fair because it's synonymous with the Lammas Fair in Ballycastle.

So it starts off life a bit like a honeycomb.

But then it's pooled, and it's stretched.

And so it turns out completely different.

Basically, it's really hard.

It'll pull your teeth out, hard as rock.

So is it like rock?

It's completely unique.

It's so, so hard, it will pull your teeth out, though.

Well, two for a fiver sounds like a bit of a bargain then-- LINDA: Thank you very much.

Well, I hope you sell the rest of it, and congratulations.

Now, I know, Yellow Man.

LYNN: Thank you.

LINDA: Enjoy.

JAMES MARTIN (VOICEOVER): And I'm going to use the Yellow Man candy as inspiration for my next recipe.

So for my final dish, I thought I'd go sugary, a sugary treat using some of this Yellow Man or inspiration from this Yellow Man, this stuff, and create a wonderful little dish using a little bit of donut but a little bit of this thing called gulab jamun, which is an Indian sort of dessert, which I love.

I've got some really good flour here.

Now, the key to this, really, is the best quality flour you can afford.

It's as simple as that, plain flour.

And what we're going to do is we're going to enrich it.

And bread is basically just good quality flour, yeast, and water.

That's it.

A little pinch of salt.

But with an enriched yeast dough, like a donut or like a rum baba, which this is a sort of cross between the two, you need to enrich it with other ingredients.

So you take out the water, and you add things like milk.

You add things like butter, sugar, and egg.

So we can just throw the butter in.

We can throw the sugar in, a little bit.

Add the egg.

It's going to go in there as well.

So we just take the dried yeast, a little bit of the dried yeast, and then you supplement the water with the milk.

And you mix this together.

Now, one thing you will find with an enriched yeast dough, that it's a different sort of texture to a classic bread dough.

It's much wetter.

You don't want it too dry.

If it's too dry at this stage, it's definitely too dry when you come to deep fry them.

So you've got this sort of tacky, sticky dough.

And basically, leave that to one side.

Cover it over if you wish.

And miraculously, we've got our bread dough.

Now, this is amazing.

You leave that to one side because I'm going to concentrate on our syrup, because this is where you get this gulab jamun, this amazing sort of Indian dessert.

And it's really, really sweet.

But they soak it in this once it's deep fat fried.

And this is a mixture of basically sugar, water.

A little bit of sugar.

Mix that together.

And whenever I've had gulab jamun, it's flavored with either a bit of cardamom, some orange, a little bit of lemon.

But of course, we are in Northern Ireland.

And there's quite a famous whisky distillery up the road.

So we just use a little drop of that, a wee dram.

And I'm just going to leave that to one side, like that.

We just move that over to one side and just let that cool slightly.

We don't put that in while it's still hot.

And then I can concentrate on our dough here.

Now, you want to ball this up into sort of smallish balls.

Depends on how big your deep fat frying pan is.

So we can then take our bit of dough, and you can see the texture of this.

It's quite tacky, which is exactly what we want.

Look.

And then literally with a knife, you can then just cut pieces off it.

And what we're going to do is we're going to mold this up into little balls.

But each of these little balls have got a little hidden secret in it.

I'm going to use a bit of fruit, but also some of this.

This is fabulous.

This is Irish black butter.

They make-- they make this using Armagh apples, the Armagh-- famous Armagh Bramley apples.

And it's a fudge.

So this is a ultimate sugar hit.

This has got sugar inside a sugar donut that's coated in a sugar syrup that's going to be served with sugar popcorn.

You won't be able to sleep for a week once you've had this.

But, look, you take your nice little bit of fudge, basically just cooked down apples with different spices.

It really is spectacular.

But you can take your donuts like this, using your fingers like that.

Take a little bit of this fudge, sit it in there, and mold it all up into a little ball.

[whimsical music] ♪ ♪ But we're just going to leave that to one side.

Take your raspberries, of course.

And then very, very carefully, so carefully, we just drop this in the deep fat fryer.

And these are going to cook now for about 3 to 4 minutes.

So while these are cooking, I'm going to make a few more while you check out the funfair.

See you in a bit.

♪ ♪ Check those out.

And now, we take popcorn.

Hot oil, hot pan, popcorn.

What we do with this sugar syrup now is you take this, and we take these amazing donuts, you see, and we pop this in the whiskey syrup.

And we just soak it in there.

Look at these.

They come alive!

Look at them.

It's a magical thing.

It's like watching hook-a-duck.

You lift these out now.

[gasps] Look at these.

Grab yourself a plate.

[cheerful music] ♪ ♪ Just got to wait for my popcorn.

Ah, you fighter.

♪ ♪ I think that's it.

Right.

♪ ♪ Then what we do is we get a little bit of this, that condensed milk.

But we take a little bit of this and mix it up together with this.

Grab our bowl.

And then-- now, we've got an amazing chap on this crew.

It's this fella over here.

He wrangles.

I don't know what wrangle actually means.

And this is for him because he loves this stuff.

This is for you.

[gentle music] ♪ ♪ So we get a little bit of popcorn over the top.

Now, I know this is kind of the dessert version of an energy drink.

But it's a funfair.

Just enjoy it.

JAMES MARTIN (VOICEOVER): So there you have it, donuts with sweet popcorn, a fantastic way to round off an amazing day.

Oh, nice wee balls, James Martin.

JAMES MARTIN: Couldn't resist.

Look.

One is fruit, one is fudge.

PAUL RANKIN: It's a lucky dip then, eh?

JAMES MARTIN: Yeah.

Mmm.

Oh, man.

Oh, you got a fruit one, you see?

Oh, it's delicious.

JAMES MARTIN: Tell you what?

It's good, that, innit?

- Mmm.

Happy with that?

Thanks for coming over.

Thanks for the visit.

It's a pleasure, mate.

I love this place.

You know I do.

- Yeah.

- Thanks for having me.

- You're good, mate.

Come here any time.

I will.

Just wipe it on your jacket.

Oh, no.

He did that the last time.

He did that the last time!

JAMES MARTIN (VOICEOVER): I'll do it the next time as well.

What an amazing time I've had in Northern Ireland.

I can't wait to do it again.

[theme music] ♪ ♪ ♪ ♪ ♪ ♪ ♪ ♪