Feel like whipping up one of the guy's delicious dishes? Here are their recipes from Episode 4 - filmed in the Southern Lakes region.

Ben's rabbit and chorizo and freshwater crayfish paella

Ingredients:
Will need paella pan
250gm paella rice
150gm chorizo picante for cooking
1-2 fresh rabbits
6-8 fresh water crayfish/snails
100gm celery
1 medium onion
3-4 cloves garlic
1 litre chicken stock
12 cherry vine tomatoes lightly roasted.
1 cup broad beans
1 good pinch saffron
2 tablespoons chopped parsley
1 dried chilli dried
2 lemons cut in half
1 glass white wine

Method:

1. Heat olive oil, sauté the rabbit, chorizo until nicely coloured, remove to the side
2. Shallow fry the onions, celery and garlic for 2 minutes
3. Then add the sautéed rabbit and chorizo back to the pan along with the fresh water crayfish
4. Then sprinkle the rice over the rabbit, chorizo and crayfish.
5. Steep the saffron in the white wine for at least 10 minutes
6. Pour the white wine and saffron mixes, over the rice and allow to evaporate. Then pour in the chicken stock; shake the pan to disperse the ingredients. Add the broad beans and simmer for fifteen to twenty minutes. Shaking the pan every so often but not stirring.
7. Just before you turn the paella add the cherry vine tomatoes.
8. Season to taste, chopped parsley and eat.

Ben's gaucho venison with grilled of grilled chilli, garlic and shallots

Ingredients:

Small leg of venison
Salt paste
100gm sea salt
2 tablespoons water
2 oranges zested and juiced
1 tablespoon thyme
1 teaspoon juniper
1 teaspoon of black current and apple vinegar

Salsa - to be char grilled

500gm thai shallots
6 cayenne chillies
1 head garlic
2 tablespoons parsley
1 table spoon white wine or red wine vinegar
3-4 tablespoons olive oil
4 punnets of cherry vine tomatoes
Mortar and pestle

Method:

1. To make the salt paste, pound the dry ingredients in a mortar and pestle until fine. Then add the liquid and combine to a smooth wet paste.
2. To make the salsa. Place all the ingredients on to a medium heat BBQ and char until tender. The tomatoes will only take seconds while the onions and garlic will take longer.
3. Place the char grilled tomatoes into a bowl then squeeze the shallots and garlic into the same bowl. Peel and chop the chillies and add to the bowl.
4. Season with salt, pepper, the vinegar and olive oil and reserve to dress the meat.
5. To cook the meat make sure that you have a hot fire with a good coal base before you start to cook as the heat needs to be hot enough to roast the meat. Then simply thread the haunch of venison on to a thick metal skewer (I used a crowbar in the show) and secure with wire so that you can turn the meat with out the fear that it will fall off the skewer.
6. Place the meat over the hot coals and brush with the paste. Allow the meat to brown and give a nice crispy crust then carve of the outer layer the meat will be rear where you have carved off the first slices.
7. Then repeat this process each time you carve of any layers. Simple place the carved meat in a nice crusty bun and serve with a dollop of salsa.

Mark's game pie, venison & rabbit

Ingredients:
1kg venison, denver leg
1 rabbit - whole
6 rashers streaky bacon
500g Flour

2 Tlb fresh thyme
2 Tlb juniper berries
150ml cognac
100g prunes
2 onions
1 carrot
1 stick celery
1 bulb garlic
4 bay leaves
2 ripe tomatoes
1L venison stock (convenience) optional
1 bottle - pinot noir
Salt & pepper

1kg puff pastry
1 egg
100ml milk

Method:

1. Using a large shape knife or cleaver cut the rabbit into three sections front legs, middle and back legs.
2. Break the venison down into chunks slightly larger than one of the rabbit’s rare legs.
3. Coat the meat with seasoned flour, cook until coloured in a hot frying pan (seal). Place the meat in a large pot. Grill the bacon but keep it aside for later.
4. Ruff cut (3cm chunks) the veges and add.
5. Add herbs & spices.
6. Add the liquid until the meat is covered.
7. Put the lid on and gently simmer for 2-4 hours.
8. After 1 hr lift the rabbit out and remove the fillets from the middle section, as they will be cooked, continue cooking.
9. When tender remove the meat, strip the rabbit down, break down the venison a little if needed, reserve. Remove the bay leaves then blend & strain the cooking liquid.
10. Reduce the liquid over heat until the sauce is thick.
11. Season the sauce, add the meat, bacon, prunes, fresh thyme (extra) then pour into a ceramic pie dish lined with puff pastry. Cover the top with pastry, egg wash the pastry. Bake 180 c for 40 min or until golden brown.