 Matthew Pritchard is a professional skateboarder, stuntman, celebrity chef and endurance athlete but above all that is one of my heroes. They say never meet your heroes but if your heroes aren't worth meeting then they shouldn't be your heroes in the first place. I didn't do too much filming on this one because I didn't want to just jam a camera in the man's face but he cooked up a vegan treat from his cookbook, we slurped some bevvies and we had a wonderful time, enjoy. And here we are, louts on a mountain, three louts, one mountain with my boy Sir Matthew of Pritchard and the main, the main man, yeah, Lemmy. Aha, Lemmy! Here he is, awesome. Say hello. Right here we go, we're going to get some tea on the go, Pritch is going to, well Pritch is going to do all the cooking, aren't you? It's a recipe from the cookbook, the vegan cookbook, dirty vegan, link below, I'll leave it downstairs and you can have a look if that's your thing, if you're vegan, even if you're not and you want to get into it, it's a great book, I've done a couple of recipes off it myself, I fully recommend it. We're going to use pasta instead of polenta because all cookbooks are just guides, you can add your own little things to them if you choose to. The new titanium, titanium bush box, shout out Matt Morgan for getting me this. Look at these oyster mashings, you can make a good, what are they oysters? You can make, oh there's a mixture of finnister, chestnut, shiitake, you can make some good Kentucky fried vegan chicken on them, so it's nice because the gills go down the stem, not unlike most mushrooms. Fun fact as well. They're so meaty in these, these tarkey mashings are just, they are. Fun fact about oyster mushrooms is they're not vegan, they eat insects. Really? Yeah. Yeah, they weren't with kids and animals, unless it's Lemmy, then do, yeah, they're not distortion. I absolutely love mushrooms, they are banging. I've just watched the documentary about on Netflix, Fun Guy, because when you're cooking in the outdoors, leave no trace, leave no trace, even if we all know mushrooms and onions and garlic, they all come from the ground, leave no trace, don't leave a mess. There you go, you've heard that's from the horse's mouth. There you go. And there we are, lash rooms. We're getting really cooked for, for those that don't know, Pritch had a proper cooking show on telly, a vegan cooking show on telly. And a proper vegan to boot. We know like this is, this is kind of a privilege to be cooked for. This is the first vegan cooking show to be aired in the UK, on BBC Wales. There you go, the first vegan, dirty vegan, I mean, here we go, it's a privilege, an absolute privilege. To do an onion like that in the air is brave and stupid, which is two of the things that it would probably be on your tombstone to be fair, here lies Pritch, brave and stupid. He's been taking piss out of me accent all the, all day, which is fair do's. I'm not, I'm not taking a piss, I actually really like it, it's just, when I hang out with people with a different accent they only end up talking just like me. This is the Welsh Yorkshire collaboration that you didn't know you needed. I cooked the pasta earlier. I was too short to not be cooking pasta earlier. And we're going to cook it on the new titanium bush box. And if you're wondering why I'm cutting everything in the air, it's because we forgot the chopper board. We did. You could use that as a chopper board, if you, if you know what, if you have to. Adapt and overcome. Adapt and overcome, and that's bushcraft 101, and that's what I'll be telling Ray next week. Yeah Ray. Oh you're going to go see Uncle Ray, innit? Yeah. That's what we call him Uncle Ray. I'm going to go to a store. You're all back in the day but I'm not going to get into... Whippie! Whippie! Whippie! Whippie, with your whiff of steam! Whippie! Get down, Lemmi, get down! Lemmi, look. My desire's glowing. Right, Matthew. Where are we at now with this? We've got the, we've got the onions in. We've got the celery in, just, um, sweating them down. Now adding the selection of mushrooms. And I'm downwind of it and let me tell you it smells delightful. already. I'm going to reduce these though. I didn't want to put the garlic in first because if the garlic burns, it'll get bitter. This is one pan cooking for camping. Perfect. Simple. Yeah. The secret to cooking is to keep it simple. You can't go wrong. When Hazy said about doing this for me, he said where should we go. But this place where we're at now, I've been coming up pan of an watching sunrise and sunsets and coming up here for quite a number of years and they've always looked down at this spot and so one day I'll camp here. And when he said he's going to come down into the dodgy fancy and go out camping and doing some stuff, I was like, yeah, 100% man, where should we go? I was like, finally. We can go to this spot and I said, well, I've got this spot. Yep, sounds good to me. And now the sun's just going down. We're cooking food, we're having a glass of red wine as happy days. Happy days mate. Fantastic. Absolutely fantastic. The big pond next to us. What more can you want? It's natural, isn't it? Life is good, Boyo. Life is good. It is, Boyo. And I'm going to come back talking about Boyo and being well to myself. I love it. This is Matt's Spoon Whittle. I'll get the focus. There we go. We load a sleep when you're dead. Long handle spoon. Brilliant stuff. Bushcraft day. There we go. We'll add some white wine. Reduce that down. Let's get some flavour in it. Get some more flaming on to go. Turn the heat up to reduce the wine. Pretty as a picture. Look at that. If they aren't earthy colours then what are? Let's get some salt and pepper in. No, I'm not. This is salt, Boyo. Get the boombox on. We're away. Beautifully seasoned. The smells coming off here are sublime. It's all like, obviously, safe. Then he's having one on. He's on one because Tom's are coming out. It's reduced down. No, we're going to add some chopped tomatoes. Yes, Boyo. A little bit more flavour to the sauce, man. I'd say half a tin. Yeah, I'm not here to tell you what to do, but this is what I do. So if you like it then... We were just talking in there. We're saying that there is some people that say, oh, we can't do anything on a vegan diet. This man here is proof that you can, because... I mean, I can't even begin to go through the... What have you done there? I've just put a sprig of thyme in. A sprig of thyme in there. And now we're going to add some veg stock. Veg stock. It's just some pepper. As we're seeing, this man defies all that because... I mean, I'm not going to go through the whole list of stuff that he's done, but just... I mean, I've done an Ironman, so I know how hard it is. This man did an Ironman every day for 10 days. So I can't even begin to imagine that. And he did that fully vegan. I've just added some veg stock as well. Right, veg stock in there. So I've put some thyme in. I've added some nice dark veg stock. And now we're just going to... Let me just try that. This is a cooking show. We've got a dog to deal with it now. Let me... We're not going to leave you in here with Daddy Kiss. Yeah, I love you. He's adorable. Absolutely adorable. And this makes our wild camping cooking show even more wholesome. He's like, we have a dog on board. Reduce this down now. Get some more flavour. And then we'll add the pasta. Mix it in. All right, good. Then we pull the thyme out, and we're good to go. What do you put in the tubby toms in it, do you think? Defters, or is that... Good idea. Shall we? A little bit? Yes. A pinch of it. Yes, yes, yes, yes, yes. Let me grab a pinch. Go and get the tubby toms. When I'm cooking... Oh! Have a whiff. There she is. Ladies and gentlemen, tubby toms absolutely rocks. Yeah, there you go. Tubby toms. How much do you reckon? I've been using him a while. Hang on, let's just go with it. I mean, it's strong as shit, and he put a bit on your tongue and rubbed it on your gum. No, it's all right. Go on. My Sanchez days are over. Ah, she's got it in my eye! She can blow it up by fingering it to my eye. Oh, fuck! Honestly, fuck it, it's fucked me. I've been serious. Dude, it's fucked. Honestly, it's come off my finger, it's gone in my eye. Sometimes the game pulls you back in. When you're cooking in the wild, watch the wind and tubby toms. There you go. Tubby toms death does wind and eyeballs. Back in the day, they'd done that for banter this time. It was an accident. Let me have a taste of this. Taster, wash your eye. Whoa, that's good, and you know what? I put just the right amount of tubby toms death does, because that's powerful, man. I'll tell you what. Oh, I'm not choking. Do you like hot stuff? I do, yeah. Cool, you're all right there. Tubby toms turns up, doesn't he? He turns up. Is he spicy? No, he's got shell pasta. Here we go, Michelle, over, are we? Because it caps in the sauce. It does, doesn't it? Yeah. Oh, look at that. Look at that. That's a lot of gear. Maybe we should have put half in. No, maybe we should have. Maybe we should have gone easy on the pasta. So then, that's it, no, that's it. Look at that. What a dish, man, what a dish. It looks good. Oh, what a feeling. When we're eating pasta on the ceiling. Yes. But what happens is all the sauce goes in the shells. You can see it in there, Michelle Obama. It's just in there. Now, the Brits, when they cook pasta with sauce, they use loads of sauce, but the Italians make pasta, just to make pasta sauce, just to coat the pasta. Yeah, because their pasta's better, I think. They put, yeah. It's pretty as a picture. Ladies and gentlemen, I introduce to you Pritchard's Mushroom Gra... Ladies and gentlemen, I introduce to you Pritchard's Mushroom Ragout with pasta, outside in the world of the Breckham Beacons National Park. Let's get tucked in, hazy day. Yes, man. Yes, man. Right, let me just have a little taste on Cam, and then we're going to turn you off, guys, and then we're going to just get stuck in. There she is, a bit of everything on there. Tomato, onion, mushroom, pasta. Yes, man. Oh, I'll tell you what as well. I got one of them oysters. The texture of that oyster is beautiful. And to be Tom, you've outdone yourself. Spicy, but if you'd have put another pinch or two in there, it might have been a bit too much. That was perfect. The pinch that didn't go in there went in his eye, and I'm glad it did. Happy days, man. So we're just going to get stuck into this. Yeah, bosh, man. Nice one. Elisabeth magic. All tragic happens. See you on the morrow. We're up early, early doors. It's about half five. Cloud has come down over these tops. It's enveloping us. Look at it. A moody morning. And we're going to have a little dunk in there and blow away the cobwebs. We didn't get super pissed, but I feel it. I feel it in me nogging. So we're going to go and have a little dip out, which is to wash our... Wakey, wakey. Wakey, wakey, rise and shine. Careful that the rocks are sharp as well. And slippy. Stay, let me. Woo. Cloudy back. Oh no. Get one more. Hold on. Let me go up bags on. Oh, that's fucking stupid. Man, it's not better, man. Get back in the game. Yeah, as always, leave no trace. Even Lemmy's carrying his water bottle out. And we may be way up there in the ankle. Leave no trace. There we go. From the man himself. And we might get a bit of a sunrise from up tops, if it still early does. Happy days. Fucking bonny, that, innit?