08/01/2017 Saturday Kitchen Best Bites

Good morning - we've got a fantastic menu lined up for you.

It's packed with culinary inspiration -

there's just one thing you need to do,

and that's to put your feet up

and get ready to enjoy another helping

of Saturday Kitchen Best Bites.

Welcome to the show.

We have top chefs cooking fantastic food,

and a large serving of celebrity guests, too.

You won't want to miss any of the show.

Coming up today, James Martin serves up

a winter berry and vermouth sabayon for Emilia Fox.

The formidable Sat Bains shows us

an innovative take on British mutton,

serving it up with roast red onions and pickled shallots.

Plus, the ever-enthusiastic Mark Sargeant

shows us how to elevate a humble soup.

He makes a broccoli soup which he serves up

with a goat's cheese cream, Parmesan crisps

and finishes it all off

with a perfectly poached duck egg.

Battling it out for Omelette Challenge glory

are Tom Kerridge and Rachel Allen -

and Tom is determined to knock Gennaro from the top spot

to take first place.

Keep watching to see if he succeeds.

Then it's over to Cyrus Todiwala,

who's giving us a masterclass in Indian cuisine.

He cooks grey mullet in a banana leaf and serves it up

with a delicious egg and peanut salad.

Delicious.

And finally, actress Georgia May Foote

faces her food heaven or food hell.

Did she get her food heaven -

chicken Kiev with a seasonal salad,

garlic and cheese croutons?

Or did she end up facing her food hell -

lamb moussaka with griddled courgettes?

You can find out what she got at the end of the show.

But first it's over to the pride of Wales himself,

who's making a fillet of salmon with curried mussels,

proving that simple can be extremely impressive.

It's Bryn Williams - welcome back, Bryn.

-Morning, James.

-So, on the menu is what?

-Pan-fried salmon, curried mussels...

-Yeah.

So, we need to get a move on, so...

We can cook this in real time, if we get a move on -

so, we can cook salmon, mussels.

If you can chop the vegetables into a brunoise - a large brunoise.

-Right, OK.

-All right.

-OK.

What I'm going to do first is take the salmon,

cut it down a little bit, make it a little bit thinner,

so we can cook it in real time.

And it just goes to show, if you've prepared everything in advance,

-like we have everything here...

-Yeah.

..you can cook dishes in advance very, very quickly in real time.

You don't have to prepare and cook all day.

So, a nice warm frying pan...

So, you want a sort of large... Well, small diced, but...

-Small diced.

-..not too small.

-Not too small.

-OK.

So, we've seasoned the salmon.

Just score the skin so that gets nice and crispy and stays flat.

Into the frying pan, and that hopefully should take...

How long have we got?

-Er, seven minutes.

-OK, that'll take seven minutes.

Right!

OK, so, we've got all the...the fish is in,

you're chopping the vegetables.

The next thing we want to do is cook the mussels.

Again, it's very important with the mussels,

-if we've got any mussels which are open...

-Yeah.

..you should not use them, so these are all...

-The best way to tell that is just wash them.

-Wash them, yeah.

If they're closed, it means they're alive.

-So, that's the best thing we need to do.

-Right.

-So, we're going to take some onion into the mussels.

-Yeah.

Little bit of parsley stalk.

Now, this little bit that you...

Well, the dish that you're doing, creating now,

the sauce to go with it -

inspired by your time at the Le Gavroche, innit?

Yes, I was lucky enough to work for the Roux brothers

for three years at Le Gavroche,

-and this is one of the dishes we used to do on lunch menu...

-Yeah.

-..was mouclade, which is a mussel... It's more of a soup.

-Yeah.

We just changed it out of that more into a garnish that we used

with the salmon, so, this is a dish that was taught at Le Gavroche,

and I think working there was the kind of place where they're amazing -

you get to learn so much, you see all the ingredients,

and, you know, their legacy, what the Roux brothers have created.

-Yeah.

-Most of the chefs in Britain

-have been, somehow, through the Roux family...

-Yeah.

..in one way or another.

-It's fantastic.

-Because this is the thing you've been working on -

it's on TV tomorrow night, innit?

-It's on tomorrow night.

-Yeah.

-Good Food Channel...

-Yeah.

..and I've said my opinion, what I think of the Roux family,

and I think if it wasn't for the Roux brothers,

we wouldn't have all these dishes, all these great chefs,

and I think we have a lot to thank...the Roux family...

So, you've chopped the vegetables.

-Yeah.

-What we're going to do first is add the onions.

-Yeah.

-Get them coloured off, nice and warm.

Again, we're lightly season the vegetables -

just because we're cooking the mussels...

-Yeah.

-..we're going to keep the juice.

-Right.

The juice is quite salty, it's going into this. So, in it goes.

Little bit of butter for you.

Concentrate on this, cos they will be watching.

I know, yeah - right, you make sure you've cut it right,

-otherwise they'll be phoning you up, as well.

-Yeah.

OK, so, in with the onions.

-You see, now, the mussels are cooked.

-Yeah.

The way we know the mussels are cooked

is they're all opened up.

-So, these are now cooked.

-Yeah.

All you need to do now is just drain the mussels.

-Leave them to cool down a little bit...

-Right.

-..and then we can just literally pick 'em out the shell.

-Yeah.

Obviously we want to keep the liquid.

Loads of flavour in there - so, that's important,

that we keep the liquid.

-Want me to do these, then?

-Yes, please.

-There's a sink in the back if you want to wash your hands.

-Yeah.

So, we've got a little bit of onion, little bit of curry powder -

again, you can put as much or as little curry powder

-in it as you want.

-Yeah.

-For me, I'm not...

I don't like very, very hot curries, but I like a little bit of spice.

So, if you like it nice and spicy, put more in.

If you don't, take it out.

-That's mild curry powder you've got.

-That's mild curry powder.

If you're like my dad, you don't put any curry powder at all in it.

-LAUGHTER

-He doesn't like curry powder.

-Right.

That's what happens when you're a farmer's son, you know what I mean?

-OK, so, in with the vegetables.

-Yeah.

-In with the potatoes.

In with the carrots.

We just want to sweat this down, now.

Start to soften them all off.

Now, last time you were on, and, particularly, Odette's,

you'd just opened this, um...

Well, like a chef's table, but like a little private dining room.

It is, um... What we've done, we've created a chef's table

where you have your own private chef,

so there'll be a chef allocated just to your table, so you can have

a chef's table experience, but in your own environment.

You're not sat in the middle of the kitchen

-with all the heat and the noise...

-Love that.

-So, it's all about - you can see how we cook your dinner.

-Yeah.

You can get involved.

Some of the customers get up and cook their own souffle.

GUESTS CHUCKLE

-So, it all depends how involved you want to be.

-Eh?!

So, we do less work, we charge them.

-Yeah!

-It's great fun.

But that's the thing - a lot of people, now,

are interested to see how things are prepared, you know,

the method of cooking, and what we've done is created this room

where you can... You can actually ignore us, if you want to,

and we leave you alone, or you can get involved

-and help to cook your own dinner.

-Right.

-That's what's great about it.

Now, the secret of cooking these quite small -

or cutting these quite small - is they all cook at the same time.

A lot of people think a lot of people think,

"Oh, it's being cheffy," we're showing off -

but what it is, if you cook them all the same size,

they'll cook at the same time,

-so you haven't got a raw one and...

-Right.

-..and an overcooked one.

Do you keep this juice in here, or...?

-Yes, a little bit of white wine...

-Yeah.

-..into the vegetables.

We're going to take some of this juice now.

There you go.

Again, reducing it, keep it nice and hot...

Quick tip is to leave that, really, and let the...

-If there's any grit or anything...

-Exactly.

-..it settles on the bottom.

-Very important -

-you don't want to pour in the grit in there at all.

-Yeah.

Just going to turn over the salmon.

-We see a nice, crispy skin there.

-Mm!

-Yeah.

-And it's important now that we reduce the liquid.

-Yeah.

Don't go... Don't want to throw the cream straight in,

so it's very important that we reduce the liquid.

-So, the vegetables are cooking.

-Yeah.

Reducing the white wine and the mussel stock.

In with some double cream.

Not too much cream - you don't want it too heavy.

It's all about the balance of flavours -

and that's one thing the Roux brothers teach you,

it's about the balance of ingredients and flavours.

So, a little bit of salt in there to finish off.

-How many of these do you want?

-Yeah, that's enough.

-Is that enough?

-That's enough.

It's important, now - these mussels are cooked,

-we don't want to boil them. Just want to heat them up.

-Yeah.

So, we add it into the sauce,

and what we can do now is turn the heat off,

because the mussels are cooked,

add the chopped chives,

and hopefully...

Now, are you just cooking that

in, what, a little bit of butter and olive oil, that salmon?

We've just literally started off in olive oil,

and then finish off in butter, just to keep it nice and moist.

If you start off in butter, what happens, it'll burn instantly,

so it's very important, you start off in olive oil,

then add the butter towards... You know, at the end of the cooking.

-Sounds good to me.

-So...

-Sauce is there...

-Do you want some black pepper for that?

Just a little bit of black pepper. A squeeze of lemon juice.

-There we go.

-Now, this is when you could just serve that

-as a little soup...

-At Le Gavroche, that's what we did -

that was served as a soup for lunchtime.

We've just adapted it, so it's a little bit lighter,

a little bit, you know...

Didn't you think that dish at Le Gavroche was good enough?

-You had to change it?

-No, no, no, I'm not saying that at all! No!

LAUGHTER

You're trying to get me into trouble!

Funnily enough, he's on the phone now.

-Do you want to speak to him?

-No, I don't!

-I'm only joking!

You know, just... I think it's important, as a chef,

you put your own personality on things,

-and this is my twist on that.

-Yeah.

I just loved it, as the ingredients and the combination of flavour,

and I just think by changing something that you love,

and just something that's already fantastic,

you just put a twist on it.

You can't go wrong.

We're just going to finish off with a little bit of lemon juice.

Here you go. Turn that off.

And that salmon you can serve nice and pink in the middle.

Nice and pink. It's important you can serve it nice and pink.

And that is my pan-fried salmon, curried mussels.

-Easy as that. Going to wipe the plate.

-All in real time.

APPLAUSE

I think that's the first...

That's the first time we've had a ripple of applause!

-Bring it over here!

-There we go.

Right, have a seat over there.

-The ladies are salivating.

-Yeah!

Dive into that. It's so simple, and that's the key to it.

-Do I get to go first?

-Yeah.

-We cooked that in six or seven minutes.

It's all about preparation.

If you have all the ingredients in front of you, you can do anything.

You know, cooking's very simple, and it should be fun.

Have it all ready, six or seven minutes.

-And keep it as simple...

-It's like my favourite thing.

..as literally potatoes, carrots and celery.

-Keep it nice and simple.

-Yeah.

And the mussels - I suppose the curry powder works well

-with the mussels.

-It just gives another dimension.

It's not a hot curry, it's flavoursome,

more than anything else.

Happy with that?

Love it! Cos I was a bit worried with the whole curry thing -

I like a curry, don't get me wrong, but...

It's only a little bit of spice.

It's to touch, it's lovely, the salmon's gorgeous.

-Bit of background flavour.

-Yeah.

I thought she wasn't going to pass it.

Yeah - I don't think you're getting...

It doesn't get any further than Joanna!

Oh, yeah, really?

A dish that Bryn totally did not steal from the Roux brothers...

We believe you, Bryn(!)

Coming up, James cooks his winter berry sabayon,

but before that, it's over to Rick Stein,

who's on the trail of a famous French vermouth.

On our journey down through the Canal Lateral de la Garonne

and the Canal du Midi,

we pass by loads of wineries where you could stop off

and taste as many wines as you like, to your heart's content.

-It's really good!

-Oh, the rose's lovely.

I would drink that, no problem.

'Some were OK, some were good,

'and some, like this one,

'recommended by Lee at Argeliers, were bloomin' marvellous.'

Do you know, that's really good.

I'm not - I'm not joking, that really is nice!

I mean, compared with the sort of stuff we used to drink

in the '60s and '70s, it is fantastic.

What is it?

93 cents a litre - my gosh!

Just less than 65p a litre, I suppose,

knocks it out at 40p a bottle.

Mind you, see, this is a dead giveaway -

this has actually won medals at the Macon Wine Fair.

That's not bad at all.

-That's a good standard.

-So, they're good.

Yeah. Some of them - some of their wines have been good in the past.

But, you know, you don't go downhill in modern winemaking any more.

-Mm.

-You stay the same or get better.

Lee said you could smell the sea when you get here,

and I can smell it - we're just coming in to Agde,

and there's a lovely, sort of, salty tang in the air.

And, actually, Agde means a lot to me,

cos I came here in the '60s on my way back from Australia,

when I did a sort of backpacker's tour way back then,

and the thing I remember best about it

was it was the first bourride I ever had, I had here.

But the great thing about this part of the Mediterranean,

the French Mediterranean, is it's unspoilt.

You can keep your Saint-Tropez and your Cannes and all that -

it's so built-up and it's so, sort of, like, busy and commercial,

where this is really the real thing.

We were thinking of calling this series Bouillabaisse Or Bust.

This dish, to me, is the ultimate seafood experience,

with a divine fishy soup so deep in flavour,

and which you eat first -

and it's followed by the freshest of fish,

that have been poached in the same soup.

But I'm going to save that treat until I get to Marseille.

We sat down the other day

and worked out just how many locks we'd been through

since we started our journey from Bordeaux,

and, by my calculation, this should be lock number 175.

Well, this is quite a momentous occasion for me,

cos we've just passed through the last lock.

The first lock was near Bordeaux,

and locks have been our lives for the last month or so,

so it's quite meaningful -

and beyond is salt marsh, the Etang de Thau...

HORN HONKS

-Thank you. ..and the sea...

-HORN BEEPS IN REPLY

..and we've had tripe, we've had all kinds of cheeses,

we've had shad, we've had eels, we've had cassoulet,

we've had confit, we've had magrets, we've had foie gras,

we've had fantastic wine from the Medoc,

interesting little wines all the way down,

and some great wines in the Languedoc,

but now it's Mediterranean food all the way.

So, this is the end of the famous Canal du Midi -

or the beginning, if you happen to be heading for the Atlantic.

I'm still not entirely comfortable with steering.

There's a sign at the end that thanks you for your visit -

well, merci beaucoup pour votre hospitalite.

Well, this is quite a change

after all those days and days of meandering through the canals

under arches of trees!

We're out here - it looks like the sea, but in fact, it's not.

It's the Etang de Thau,

it's a great big lake full of oysters and mussels.

But the mistral's blowing quite a bit, and there's...

Actually, Sonia's just been sent down to the cabins

to close all the portholes!

MUSIC: French Cook by Zanda

The Etang du Thau is an inland sea,

and its waters are renowned for superb seafood -

oysters and mussels, especially -

and something else which goes incredibly well

with all sorts of fish and seafood is a vermouth

which has been made here in the port of Marseillan for 200 years.

Ernest Hemingway once said, "I love drinking martini.

"It makes me feel so sophisticated."

But I love cooking with Noilly "Prah" - or is it "Pratt"?

We shall find out.

My gosh, look at that! That's fantastic.

-The enclosure.

-The enclosure.

This is a true flavour from the Languedoc,

using local grapes like piquepoul from the slopes

and clairette from the plains,

and stored in oak barrels which are kept out in the Mediterranean sun

for nearly a year.

Now, then, one thing I want to ask you both -

this is very serious for me -

Jean-Louis, Audrey... How... Is it "Noy Prah", "Noyly Prah"?

How do you pronounce it?

-"Noyly Pratt".

-"Noyly Pratt".

-"Noyly Pratt".

Fine. I will never forget that.

What Jean-Louis was just telling me was about how it's produced,

and I just think this is so interesting,

cos I've been cooking with Noilly Prat for 25 years -

but it was such a good idea.

Mr Noilly noticed that these barrels were being transported by barge

all around here, and there was something really special

about the wine after it had been transported,

and it was the concentration of the wine,

the effect of the sunlight, the wind, the open air,

that caused it to concentrate and get a bit oxidised,

which improved the flavour,

and that's what they're replicating here by putting it out in the sun,

giving it wind, giving it a bit of rain,

which has just caught us, so there you have it.

So, after sunbathing for a year, the wine is then fortified

with eau de vie and a mysterious blend of herbs and spices.

Mm, that is so nice - I mean, so often when you smell dried herbs,

they just smell of dust,

but this is so pungent, it sort of smells...

Well, I can tell there's 21 herbs and spices in this mix,

and many of them are secret,

but I can certainly see there's a lot of orange peel in there,

and there's cloves, and I can see some coriander

and I can see... I can smell nutmeg and...

Yeah, a bit of cinnamon, too,

and...a taste of quinine there, as well, of course.

I wonder if they've got any vermouth, any wormwood in there -

I think that's what makes you go blind, in absinthe.

This dish really requires the flavour of those herbs and spices

to come through in the finished sauce.

I just pour some of the vermouth into an already hot saucepan,

followed by about a pint of fish stock.

I let that reduce until it becomes concentrated.

I'm going to accompany this with some sliced cucumber.

Well, not a lot of people use cucumber as a vegetable,

but I think with fish, just very gently sauteed in butter,

it works a treat.

Everybody thinks of it as a salad vegetable,

but it makes a very nice cooked vegetable, too.

So, after melting some butter in a pan,

I brush these John Dory fillets with it.

These are really easy to get back at home.

Season with sea salt and freshly ground black pepper,

making sure that the stock is reducing beautifully.

Actually, I heard a story in Cornwall about John Dory,

that it comes from the French fishermen's nickname for it,

"Jaune Doree", meaning "yellow gold",

because, freshly caught, they have a lovely lemony gold sheen to them.

These go under a hot grill for three minutes,

while you get on with frying the sliced cucumbers

with some more melted butter, salt and pepper.

I cooked this dish in France,

but it made me very homesick for Cornish John Dory.

So, they look nicely done.

That's three or four minutes.

You may think that's not enough, but it is -

as long as you've got a hot enough grill, of course.

So, we'll just finish off the sauce, now, with a bit of creme fraiche.

I've been cooking this sauce for years, now.

It's very simple, and can be used for practically any fish,

and I've had no complaints.

Once you've brought the fish stock and creme fraiche up to a simmer,

add butter cubes in stages,

because you want your sauce to be silky.

The combined smell of the fish stock, vermouth and the butter

is the essential aroma for any good fish restaurant.

It's the first thing you should notice,

before the decor, linen, tablecloths and waiters' uniforms.

It's what creates a wonderful mood for eating fish -

and all you need now is a chiffonade of fresh basil,

and nothing else.

The perfect summer dish.

Now, I do love that part of France -

and I was not far from Marseille myself over Christmas -

and Rick was using dry vermouth for his John Dory dish,

but there are also sweeter varieties that you can find

that are great for cooking, too,

and I'm going to show you a really nice, simple dessert

that is really easy.

It's like a sabayon, which is the French word for zabaglione.

Za-bai-one - come on!

Speak properly, come on!

-Once I...

-Speak properly?!

-No, no...!

-LAUGHTER

-I don't understand your...

-Right, we're going to do a zabaglione...

-Za-bai-one!

Right, we're doing a...sabayon, sabayon, this one,

but it's nice and simple.

We're going to do that with fruits - we've got some blackberries here,

little bit of cherry, some pears,

so it's almost got, like, that wintry sort of feel -

and then I'll do that with a little cherry...almost like a syrup

to go with it, with ice cream.

I'm going to get the cherries on first.

All you do is just take a little bit of water,

there we go, and some sugar,

and pop that into a pan, that goes straight in there,

and create a syrup out of this, first of all,

and then I'm going to take my pear and cut it up and poach this,

so it's nicely...

-But I was talking to you while Rick Stein was on, there.

-Yeah.

Acting - you said you fell into acting, really,

cos you used to work as a waitress,

-which a lot of actors and actresses do...

-Yeah.

..but it was never a career that you wanted to do.

No, that was a disaster, too.

Anything to do with the food industry, with me, is a disaster.

I was so bad at it

that a friend of mine who runs a restaurant

said, "Look, it's just not for you."

I kept being demoted...

and I was demoted from being a waitress to cleaning glasses,

that didn't work either,

and so then I was put in the loos, cleaning the loos,

and then that didn't work either.

It was all over.

-And it wasn't long before you were appearing with Colin Firth.

-Yeah.

What was that, '96, around that time?

Well, it was a different holiday job,

and I thought, "I've got to take it, cos I can't...

"Obviously I can't keep on doing waitressing,"

and then I guess I caught the bug for it, really enjoyed it.

So, how do you get onto working with Colin Firth?

-It was Pride And Prejudice.

-Mm.

Now, I mentioned this, and all the women went nuts,

and all the guys hadn't a clue what we're talking about,

because Colin Firth apparently came out of the water a bit...

With a shirt, a wet shirt - or without his shirt on...

-Something like that, I don't know. Anyway...

-Yeah.

-You played his sister.

-Yes.

-Yeah.

-I've worked with him three times now.

-Right.

Recently, on Dorian Gray, playing his wife,

so we've...we've sort of been together over each other's careers.

Now, the roles that you play are quite ...

I mean, they're quite hard-hitting roles, as well, aren't they?

They're quite intense. Would you say they're intense? Cos they're...

You know, cos you like quite a serious role.

-Would that be right?

-Well, Silent Witness, definitely...

-Yeah.

-..is quite serious.

-And...

-What was the one where you...

-What was it? Fallen Angel, I remember watching.

-Yeah.

I thought that was fantastic - where you played a serial killer.

-Yes.

-Again, quite deep and intense.

I mean, it must take a lot of preparation

to do these sort of roles, does it?

Well, that one was really, sort of, getting in the mind of someone

who would do something so horrible, but it was a great story,

it was a good, sort of, backwards-told thriller.

But Silent Witness is pretty gruesome, as well.

-It's pretty....

-Yeah.

I mean, I was... People have been...

Seven million people are watching it,

-and congratulations, by the way.

-Thank you.

I was one of them, as well, and literally,

when you're watching it, you're amazed at the amount

of work that it obviously took,

cos it's almost a film in itself, innit, really?

Yeah - they're two-hour dramas,

so they're quite hard to write, as well, I think,

because you've got three pathologists that you're fitting in

to happening to be involved in the detective process -

but I think that's what's interesting about it,

and makes it a bit different,

is that the detective process is through the body,

and certainly when I went to see autopsies, you know, I really...

It was incredible.

You know, each organ holds a different clue

to how someone died, or, you know...

Do you think it helps because it was written by an ex-detective,

as well, wasn't it?

Silent Witness.

-What, that...?

-Created. Created by an ex-detective.

-At the beginning.

Yeah. Do you think that helps in the writing of it, I suppose?

Yeah, and I think...

Now, all different writers - we have a different writer

for each episode, and really amazing,

the research that goes into it,

and the pathologists and the detectives

and the coroner that we work with, you know,

-so they try and keep it as close to the truth as possible...

-Yeah.

Obviously with a bit of dramatic licence -

and, I mean, certainly we're sort of coached quite heavily on set

to get the autopsies to be as real as possible.

So what's next for you, then? You've got that...

That's out of the way, in the bag, so what's 2010 bringing?

-I start a film next week called Harmony...

-Yeah.

-..and then...

Silent Witness starts again, and...

I think Merlin, I did a bit on Merlin last year,

-so hopefully I'm going back to do a bit more.

-So, it's looking good.

There you go. I'm just going to run through what I've got on here,

cos I'm busy whisking away.

Gennaro's checking to see if I'm doing it properly.

What do you make, anyway? Sorry to ask you -

what do you do, what do you whisk inside there?

This is egg yolks and sugar.

Yeah - what do you call them?

Sabayon.

Za-bai-one!

You have to speak English and Italian properly,

I'm sorry, you lost a point in that.

He's like an annoying grandad in the corner, isn't he?

-At Christmas.

-All right.

All we do is we whip up this - it's sugar and egg yolks -

and put this sweetened vermouth in there,

and then I've go the cherries here.

This is over literally a pan of hot water, by the way.

All you do with the cherries is you just pop them in your blender...

Brian.

-Two blenders.

-You don't need to wash yours, cos you've got two.

Yeah, that's true.

Take the lid off - there we go - and just give this a quick blitz.

Keep the skins on it, as well.

That'll give it the tannin, but it'll also give it the colour.

And then, what I do is just literally pop it...through a sieve,

and just leave it to just drip through.

What would have happened if you'd left that bit on?

It creates a vacuum, and you would get covered in cherry juice.

You and I would get covered, yeah.

Exactly that.

What you do is you leave it to drip

and it just creates this nice little syrup that we have here -

just through there.

Keep the egg whites - these will actually freeze, as well,

if you wanted to.

Now, the idea is we just cook this until it starts to thicken.

You can see it start to thicken up nicely,

so just keep whisking it and whisking it.

It's not the type of thing that will hold, as well -

you need to do it almost at the last minute, for a dinner party.

All you do is take our pears out now.

These have just been poached.

You can put some of that vermouth in there, as well.

These'll just take literally about six, eight minutes,

something like that, just poaching in that sugary sort of syrup.

Then you pop the pears on here, just any old way.

I'm using it on black so it just shows up a little bit more.

We've got some of these cherries - they can go on there -

and these blackberries.

Interesting fact - there's 2,000 varieties of blackberries.

-I thought blackberries were blackberries.

-Yeah.

But there's 2,000 varieties of them. There you go.

-Can you name them all?

-Interesting factoid.

Then, we then grab our...zabaglione...

Bravo!

..and all we do is just pour this over the top...like that.

So...it keeps it nice and simple.

Because it's really light, this, as well.

There you go.

Now, you said you're filming a new bit for Silent Witness,

but we've got for another nine weeks, is that right?

Another four weeks - you've got eight episodes,

but it's every Thursday and Friday for the next four weeks.

-Every Thursday and Friday.

-Yeah.

-Right, we need a blowtorch.

-Brian...

-So, that's like a special..

-Have you got one of them?

-That's, er, next Christmas...

-Ah, you don't!

-Right, this...

-Yeah.

You get yourself a blowtorch, you know?

There you go. And the idea is you just...

See, it makes it look pretty,

and then you've got the ice cream, which we can then take.

This is just some vanilla ice cream.

Lethal - that would be my house burnt down, if I did that.

Would it?

-Wow!

-There we go.

You get to dive into that. Tell us what you think.

That's amazing!

-But dive in.

-I'm so impressed!

-Dive in, tell us what you think.

-You need a bit of ice cream with it...

-OK.

..but it's that warm and cold with it, as well,

but if you taste the pear, it's probably the nicest...

-The pear? Can I taste the...?

-Yeah.

-The blackberry?

-Blackberry.

-It's nice and light.

-Whoa, that's incredible.

It's delicious.

I'd stick with calling it sabayon, if I was you, James.

Today we're taking a look back at some of the tastiest recipes

from the Saturday Kitchen archives,

and we've still got loads of good stuff to come,

so stay with us.

Up next, the man behind some of the most innovative food

in the country, Sat Bains.

He's serving up British mutton,

and it's so good, it doesn't need to be dressed up as lamb.

It truly is the brilliant Mr Sat Bains.

Thank you very much, James.

Great to have you on the show, cos...

-Different cooking techniques, modern stuff...

-Yes.

..but always using great British ingredients.

Well, the idea behind this dish,

it's got some heritage, it's a British classic of mutton,

which is underused, as you know.

-Yeah.

-What we're doing it with is with capers, so, as you can see,

this is the actual mutton, which is a shoulder...

We'll show you how to make this, as well.

We'll get this on quickly and then show you how to make it.

So, what you do first is take this clingfilm off,

you get this in a pan, and you're going to re-caramelise it,

and that, for me, is a crucial part,

because that's where all the flavour is.

-So...

-It's a big thing with your cooking, innit, really?

-Flavours, flavours, flavours.

-I think, yeah,

I would sacrifice presentation for flavour,

because I think it can look good, but it should taste better.

-Yeah.

-OK.

-So, what we're going to do is, the mutton's on...

-Yeah.

..and that's the first process.

What we're going to do first is the salt.

-OK.

-It's almost like an old classical confit -

-I don't know if you remember doing duck legs.

-Yeah, yeah.

You have to make a little salt.

Along with it, put a little rosemary,

cos it goes really well with mutton.

-What we've got here is Douglas fir pine.

-All right.

-So is that Christmas tree?

-Yeah.

But it's related to the juniper herb as well.

So what's nice, it's got this lovely, citric

and a little citrus note as well.

-Got some coriander seeds...

-Yeah.

-..in there.

And I'm making a little bit of pickle for you as well,

if you wondering what I'm doing. Little bit of shallot.

The idea - we're trying to get a real nice balance of

-acidity, because, obviously, this is going to be quite fatty.

-Yeah.

Cos it is the shoulder, so it's got a lovely amount of fat in there

-that you're trying to caramelise.

-Now, you get your inspiration

from, sort of, old ,classic recipes and stuff like that.

They used a lot of pickles with meat, didn't they, really?

Yeah, exactly, and the idea also is to cut the balance.

Obviously, when we do tasting menus,

-you want to keep piquing with acidity.

-Yeah.

So you've got a lovely balance throughout the menu all the time.

-That's that one.

-So the mutton itself is just the shoulder.

-Yeah.

Got some salt here. What you do is put this straight into here.

-That's fantastic. Just like a little coffee grinder there.

-Yeah.

I want you to smell that. Again, citrus notes.

That's amazing. That pine is... Yeah.

So I've got some mutton. Straight away, you just

salt it like this for 24 hours and you're going to pop it

-in the fridge.

-Now, what cut would that be?

-This is the shoulder.

-Right, OK.

-So, again, underused....

-Sorry?

-Can you use pig's shoulder, for example?

So the beautiful thing about this is because it's the piece of meat

it is and it's going to use the pressure cooker,

ox tail, ox cheek, beef cheeks...

All of these cuts that are underused have got a lot of gelatine in,

and that's what you're trying to create.

-They've become trendy recently, haven't they?

-Yeah.

All these sort of, what we call secondary cuts.

But the flavour's in them all, really.

So this is one I've done earlier.

Do you want me to pop that in the oven, Sat?

-Yeah, it just needs turning over.

-Right, OK.

So, again, wash it, take off the excess salt.

Do you trust me to do that, turn it over, or...?

-Yes, please, yeah, you can.

-Right.

-What you do, you wash the excess salt,

cos you don't want it to be too salty.

And then I'm going to dry it in that pan there.

-That's what you're trying to get, that roasted flavour.

-OK.

That's that.

So, again, dry this really well. Get some olive oil in here.

And what you're trying to do now is recreate the caramelisation.

-Yeah.

-Because if you just put it into the pressure cooker as it is,

it'll end up quite bland.

So, what we're trying to do is recreate

characters and notes that go really well.

-Now, that goes in a really low oven?

-Yeah, that's about 75 degrees,

just to hold it.

-Right, these onions, little bit of oil?

-Yes, please.

Again, we've cut them very rustically.

Cos the idea is you want it not...

You want little charred areas as well as the soft areas,

so that gives you another balance of the two types.

Bit of salt on there or something?

-We'll do that in a minute, yeah.

-OK.

So what I'm going to do here, really get a good colour.

Pressure cooker's ready.

I've got some white and brown chicken stock here.

And what the idea is is you pop that in.

-Just want to bring it up.

-Now, what's the difference?

The idea for the white is to give the lubrication,

but the dark brown chicken stock is the one that's been roasted,

and what you're going to do is...

That gives the gelatine that lovely characteristic of roasted flavour.

-Yeah.

-By roasting this now, you're going to recreate

a beautiful smell, and that's going to go into the pressure cooker.

But the thing about this, you need to make sure

-you've got colour on it?

-Yeah, without a doubt.

That's kind of one of the most crucial things.

And once you've shredded that...

That one you've just took out, as you can see,

that's going to be shredded. Have a taste.

-Well, it's breaking up. You can see it's just...

-Beautiful.

-Falls apart, yeah.

-I will get the clingfilm ready.

And what we do, we just roll it, basically, in clingfilm

-and set it in the fridge.

-Looks delicious.

How long would this go in the pressure cooker for?

-How long's this going in for?

-This will take 45 minutes.

And what's great is because it's underused and underrated,

you end up with this really tender piece of meat.

And the pressure will cook around 120 degrees,

and because there's no loss of moisture,

-everything stays in the pan.

-Yeah.

You don't have to do the actual clingfilm I'm doing here,

but it just means you end up with a lovely roll

that you can control.

Do you want a bit of stock put back in there or something?

Yeah. Just to lubricate it.

Put a bit of salt in here now.

As you can see...the actual mutton here is caramelised.

-Yeah.

-And that's what you're after.

-If you look at that, that's where all the flavour happens.

-OK.

And that's going to go into our...

That's going to go in the pressure cooker.

-So pop that in.

-Yeah, pop that in. I'll turn this off.

Don't want to burn the place down.

And, again, secret is to get rid of some of the excess...

-Do you want to put in there?

-Yeah. ..oil.

And you have this stock.

What we're going to do is use it from here,

the cooking liquor, to deglaze the pan.

It doesn't take long.

-All the bits on the bottom are stuck.

-Yeah.

Do you want to put the lid on there?

-Lid on.

-Lid on.

Put that one over here.

-That's ready to go.

-Yeah.

And then, literally, 45 minutes, that?

-That's it?

-Yeah.

-OK.

-You end up with this, which has been shredded.

-Yeah.

-And, again, all you do is just taste it for seasoning.

I suppose there's no need to put much,

-cos it's already got salt in it anyway.

-Yeah.

Again, this is a technique you can do, cos it stays in the fridge

and it lasts a good week.

You got a pressure cooker stuck at the back of your kitchen at home?

-No.

-No!

But most people have, and they've got dust all over it, really.

It's the kind of thing we used to use ages ago,

but it's coming back.

-The idea behind it, again, it's an old technique.

-Yeah.

-But what it does, it makes food very moist.

-Yeah.

You can do beans in here, I've done nuts in here.

So, again, just make a nice form.

We're going to cut it once it's rolled.

And these onions, they're OK charring like this?

Lovely, yeah. You want them charred because I think that adds

character to the dish.

Got some string here. So what's great now

is you've got these lovely...

-Almost charred at the corners.

-Yeah.

And the mutton's going to be ready. We're going to get the sauce on now.

We've got the butter here.

That's there. That's there.

And, again, you're going to make a nut-brown butter,

which goes really well with capers, cos obviously, you want the acidity

of the shallots, which you've got.

-Yep.

-All diced.

-Diced, missed that one.

-Tell us about...

-I'll pop this in the fridge now.

Tell us about your restaurant, then. Cos it's based in Nottingham,

-you've got rooms and you've...

-We have, yeah.

The idea behind it is we're trying to give you something very exciting.

We use a lot of local ingredients from the British Isles.

We're trying to give you something that, when you go,

even though it's a classic

in terms of a dish that's from the British Isles,

I still want you to have a "wow" factor.

So I don't want to give you something for novelty.

I want it to, ultimately, be delicious.

-So, again, lemon juice.

-Capers are there.

A little bit of the stock.

And, again, finish with the capers.

The capers add a brilliant acidity to the dish.

-There you go.

-We'll just reduce that down and we'll start dressing.

-It's all yours.

-OK.

-So, again, you can see, beautifully caramelised...

-Yeah.

..all the way round.

Thank you, James.

-I've got some really nice herbs here.

-Yeah.

These, again, are picked locally on the lane where the restaurant is

and we've got a forager.

And what she does is she picks wild herbs,

and we found, on our location, around 75 different wild herbs.

So it's quite scary, thinking about it.

Don't go out into the parks and pick your own

-if you don't know what you're doing.

-Too right, yeah.

What have we got in here then?

You've got some chickweed, which is, again, local,

-and some ground elder.

-OK.

So, again, the sauce.

I'll get a spoon.

-Sounds good.

-Very acidic.

And what's nice is even though it's got the butter in,

it's still very light.

And these, sort of, weeds, are they acidic or something, or...?

-Some of them are very bitter.

-Right.

-But what's nice is they're quite juicy.

-Right.

Get that off.

-Turn it off there.

-Few bits of those.

So, again, just scatter, very simple,

not too much worrying about it.

And these picked onions are fantastic cos what happens

is you end up with these lovely little bursts of acid,

which cuts through the, kind of, fatty meat.

-There you go.

-So remind us again?

So we have braised mutton with onions and capers.

If you want to taste it, visit Nottingham. How good is that?

Absolutely wonderful. It looks delicious.

I know it tastes delicious cos I had some myself.

-Dive into that. Tell us what you think of that.

-OK.

I suppose you're too busy to ever contemplate

making that sort of stuff?

I am, actually,

and I'm really bad at cooking, really, really bad.

So this is such a treat for me.

But the pickle and stuff like that, like you say, you could do it

with pork shoulder and all that kind of thing.

I think anything that you braise, that's got that long process,

it can be quite heavy.

So what we do is we counterbalance with pickle and the onions.

-Mmm.

-It refreshes your palate.

Even though it's a nice braise,

you get this refreshing thing all the time.

-It's beautiful.

-Happy with that?

-It's really, really nice.

There you go.

Well, if you're ever in Nottingham on your tour,

the next one, go visit his restaurant.

Wow. Did you see the way that Katie looked at Sat then?

Pure admiration.

Now time to fill a culinary void

with some vintage Keith Floyd, of course.

-Goes down.

-Perhaps to 30.

We are clear to land.

Do you know, Hector, that it's like flying into the mouth

of a giant dragon, whose teeth are brilliant silver and gold.

And, actually, it's one of the most perilous landings

one can make these days, flying between skyscrapers

to the runway that points out to sea.

Hong Kong is the culinary melting pot of the East.

The flavours of all regions of China can be found here.

Delicate Cantonese, hot and spicy Sichuan,

and the steamy dishes of Fukien permeate the teeming streets.

Oh, yes, Hector,

Hong Kong is a hungry gastronaut's dream come true.

Do you know, Hector,

that Hong Kong means "fragrant harbour" in Cantonese?

That was probably an old Cantonese piece of irony

coined when the Brits seized their piece of rock over 150 years ago,

when they forced the Emperor to buy their opium

in exchange for tea and silks.

By the way, I hope you're getting all my cards.

Actually, to look at its ultramodern skyline,

you'd think it totally westernised,

but it's just like a pastry on top of a pie.

Underneath the crust, the meat and gravy are distinctly Chinese.

To fully understand the mystery of Hong Kong,

you must start the day, as I'm sure the Governor does,

with the famous t'ai chi, which means "great ultimate".

This is a slow ballet, really, and it's terribly uplifting.

You see, the Chinese believe that all the Earth's forces

should be channelled through their bodies and minds

so that they feel in harmony with the world.

It's all a bit beyond me, I'm afraid.

At this ungodly hour, it reminds me of Aldershot and Army training.

I feel so much more comfortable with half a dozen star jumps

and a leisurely stroll back to my hotel,

the Mandarin Oriental, a famous landmark, for breakfast.

From me, the most important room, the kitchen,

where talented chefs from all the key gastronomic regions of China

create their own masterpieces.

And any serious cook, if he can,

should spend a few weeks in a busy Chinese kitchen.

I could certainly spend weeks here myself just watching these cooks.

They're full of frenetic energy,

constantly adjusting the intense heat of the wok

so that the flavours are sealed and the vegetables are crunchy.

It's easy to forget with this quick informal way of cooking

that this is one of the most prestigious eateries in the colony

where, in the restaurant, massive deals are made

over what is commonly termed here "power food".

Good food means harmony and harmony is good for business.

Another one of his brilliant ideas, first day in Hong Kong,

straight into a kitchen, one of the most famous kitchens in the world,

mastered by young chefs who have been doing this for years -

just to carve a carrot takes them six months of learning.

I've had six minutes' rehearsal to do a stir-fried chicken dish

and I've even had to use unfamiliar equipment,

cutting things up with axes I'm just not used to,

so I cheated and I got the chefs to do it.

These are the simple ingredients -

diced chicken, chilli, ginger,

shallots, garlic, vinegar, duck soy sauce.

Duck soy sauce has no duck in it all,

it's just a very thick, dark one,

especially used for colouring rather than flavouring.

And finally, a bit of pepper.

Now, that's all very easy, but this is a machine that has soul,

it's a dragon, I mean, to drive one of these things,

you need years of experience, you know, like that,

to get the old fat going.

A little bit of fat in there, first of all. OK.

Get that really, really hot. Chicken in.

LOUD SIZZLING

I have to shout at you because the noise is fierce.

It is worse than Concorde taking off.

Stir-fry this for about a minute.

It's all very well, they've been doing it

for years and years and years

and they're going to say I wouldn't have had the wok hot enough

and I've taken too long over it.

Anyway...

Now we cool the wok down for a second

and onto the next phase

which I hope will be...

Watch that.

Teeny drop of soy sauce.

Teeny drop of vinegar.

And hopefully...

Before I ask them... Hey, pay attention to me.

It's a very nerve-racking experience,

you might have these long, lingering shots on beautiful food

but before I offer it to them...

-Very nice. What's it like?

-Very good.

-Very good.

-OK?

-OK.

Do you know, Hector, that the design of all new buildings over here

takes into account the business of feng shui or wind and water?

You see, they believe that these two elements are essential

for a prosperous and happy business

and the wind that brings good fortune

loves to play with the trees.

I thought you'd find that interesting,

but this is a cooking programme, not a series on mysticism.

And this, dear Hector, is as fishy as it gets here -

Sai Kung Market, where everything that swims or crawls around

the South China Sea is on sale.

The perfect place to find culinary inspiration for lunch.

Very good.

Can I have... Can I choose some?

So, Hector, I don't know what you're doing at the moment,

but look at these fat, firm, plumptious prawns

auditioning for my next cooking sketch.

This is extremely interesting, isn't it?

Diced fish meat, dace and other white fish,

chopped up with chillies and stuffed into chillies,

bean curd, peppers, aubergines,

and all they do is take it home and fry it in the pan and eat it

and they can buy the ready-mixed minced stuff from there,

save them the trouble of doing it actually at home.

I was reluctant to leave the market but eager to cook the prawns.

My wife Shaunagh bravely pushed the piles of ingredients around

while another crew member manhandled the heavy cooker.

All we need now is a beautiful location

that has been blessed with the harmonious fruits of feng shui,

total peace and harmony on this crisp, sparkling day.

It's not a lot to ask for, is it?

Alas, the feng ran off with the shui and we find ourselves unwelcome,

which upset my director for the rest of the day.

I want half an hour, half an hour of their generosity, of their spirit,

to allow us to get on with what we've come here to do.

That's all.

Beside me and around me is one hell of a row going on

because some mealy-mouthed water taxi boatmen

don't want us to film on this quay.

They want 100 each

for us to walk where any member of the public can walk,

which is absolutely scandalous and we're here with goodwill,

with happiness in our hearts to make a programme

to glorify the food and the attitude of Hong Kong.

Sadly, this morning, we haven't found it.

I might have to shout a bit because they're determined

to ruin our sequence but we're going ahead anyway.

So no further do, as normal, business...

We are British, after all. It's a stir-fried dish with prawns.

Lovely, big, fat prawns that I bought from the market,

dredged in flour, fried with chillies

and right over here with some green peppers.

OK, ultimately finish with some chilli sauce,

sweet and sour sauce, sugar and some delicious rice wine,

which today... I mean, I've been several weeks around this place

and honestly, I haven't been drinking,

but I feel a bit stressed this morning.

I don't really feel stressed,

I like a battle, I like a challenge,

but I think I'll drink to our success with their wine.

Cheers to us.

Let's fire up the wok first of all.

Now, very first thing - prawns into the flour.

Fair bit of salt and pepper.

And shake them all around really nicely like that.

Sweet and sour prawns in Chinese restaurants and takeaways

throughout the United Kingdom usually aren't really very good,

but it is a popular dish, it is a simple dish,

and if you use ripe, fresh ingredients and do it my way,

you'll end up with a delightful thing.

OK, so we've got some heat going in here. Fry the prawns...

As usual, drop them in a bit one by one,

so you don't decrease the heat of the pan all in one go.

And as usual, I've sliced down the back of them

so they butterfly out when they fry.

Swirl them gently round.

They only take a few seconds to cook in a very, very hot heat.

And as with fresh fish, it should always be very slightly underdone.

That is absolute prawn happiness.

They're very happy, they've curled up with smiles all over their faces

which is rather more than I can say

for some of the spectators around here today.

Strain them of their fat. Onto the plate straightaway.

And then...

I know it's very important to wash your wok.

You must not go in...

Throw that away.

And we start off with a first wok so that the next delicate few things

that are going in there won't be marred by bits of burnt flour.

Right, another little slurp of this excellent rice wine.

Now, a little bit more oil. Turn that down a fraction.

A little more oil...like that.

In with some green peppers...

..some more green peppers...

Fry those very lightly. Some red chillies.

Nation shall speak unto nation

with sweet and sour prawns, even if I throw them at them.

Turn the heat down again. We don't want to get these bits burnt.

We want them nice and crunchy.

That's why the chillies are finely diced

and the green peppers are finely sliced.

A little bit of rice wine.

Make a sauce.

Sweet and sour sauce.

Perfectly legitimate... Paul, please, pay attention.

Perfectly legitimate to buy your sweet and sour sauce in a bottle.

You can buy a cookery book, Chinese cookery book,

and make it yourself and bottle it,

but the bottled stuff is absolutely perfect.

Then a little bit of sugar...

Finally, just to thicken it a little bit,

a little bit of cornflour in water.

That's our sauce. Prawns now go back into it.

I'm quite happy to say there'll be a corner of this foreign land

which will be forever British.

Actually, I was quite proud of that dish,

and it's not easy cooking in front of a group of people

who would like to flick me off that pier

like an unwanted barnacle.

A true national treasure. What a bloke.

This week on Best Bites, we're looking back

at some of the best recipes from the Saturday Kitchen archives.

Still to come on today's show -

Tom Kerridge and Rachel Allen battle it out on the Omelette Challenge

and Tom's eye is firmly on first place.

Cyrus Todiwala

makes a classic Indian Parsi dish.

He cooks whole grey mullet in a banana leaf

and serves it with an egg and peanut salad.

And actress Georgia May Foote faces her food heaven or food hell.

Did she get her food heaven, chicken Kiev with seasonal salad,

garlic and cheese croutons?

Or did she end up facing her food hell,

lamb moussaka with griddled courgette?

You can find out what she got at the end of the show.

Now time for Mark Sargeant

who's making the simplest of broccoli soups,

but don't let that fool you,

because it's all about the accompaniments.

He's a good friend of Saturday Kitchen.

-Brilliant to have him on the show.

-Thanks for having me.

It's Mark Sargeant. Lovely. I'm not going to mention the omelette

-till later.

-I'm surprised you had me back.

-It was a bit of a disaster.

-At least I can redeem myself.

-Right, so what are we cooking?

-Well, like Al mentioned earlier,

if you buy decent ingredients, simplicity is the best thing.

So we're doing a nice broccoli soup

which is going to be just broccoli, cooked in water,

water put back in the broccoli to puree it,

no stock or anything like that,

served with a nice poached duck egg,

which maybe not many people use, but they're fantastic

cos of the rich yolk, large yolk,

and finish with a nice goat's cheese cream and some toasted almonds.

So we'll start making that. If you can toast those almonds.

Toast those almonds. I'll get those in on a tray.

-So first off, what are we doing?

-Just cutting the broccoli

-into nice, rough florets.

-Now, also on top of this,

you're going to do this little Parmesan biscuit thing?

Parmesan, like a little crisp...

-Right, OK.

-..which I'll show you, just do it in a nonstick pan.

So we just cut up the broccoli just very roughly,

but we want it to be quickly cooked.

You take most of the stalks off, don't you?

Yes, the stalk you can save, trim it down

and use it for stir-fries, etc, etc.

While I'm doing this, James,

can you just make me up a little goat's cheese cream?

Just take some of that lovely soft goat's cheese.

You can use anything soft, quite tart,

but important that it's rindless,

cos otherwise you're just going to...

-English?

-Well, obviously British is best.

Sorry, Raymond. but...it's true.

-This one's Slipcote, isn't it, this one?

-That's right, yeah.

-That's a Slipcote. Anything without a rind.

-Yeah.

Nice and creamy and slightly tart. You don't want it too acidic

cos it's going to ruin the whole flavour of the dish.

-A touch of cream.

-A touch of cream to loosen it down.

Once that's broken down, back into a bowl with a bit more cream, OK?

-No problem.

-The eggs, now you can put salt water, whatever you feel,

into the pan, but if you haven't got a fresh egg,

you're never going to get a decent poached egg,

it's really important to have a fresh egg.

Now, one thing that infuriates me, when people buy a fridge at home.

I know it sounds daft, but they buy it and it's always got

one of these egg holders in it.

-I never keep eggs in the fridge.

-No.

-What about you?

-No.

-What about you, Raymond?

-No. Not a good idea.

-Normally, they have these egg holders

which comes with the fridge right next to the cheese tray,

but the shells are porous

so they'll soak in all that flavour from the fridge.

Yes, the flavours from the fridge, anything that's smelly.

Yeah, keep them outside the fridge. These look quite nice and fresh.

Make sure your water is boiling. It needs to be on a rolling boil

because people put them in... Bit scared, but that actually brings

the whites up and sets it around the eggs.

-Have you got salt and vinegar?

-Salt and vinegar in there, yeah.

And you're putting your egg in a cup.

In a cup, so you can put it to the water

and drop it down in there gently. I'll just do two.

Now obviously, I'm sure we've all heard this before,

a little tip about the eggs.

You can poach these, you know, a couple of hours or the day before,

take them out, drop them into a little bit of iced water

and then take them out, trim them back, so you've got a nice shape,

keep them in the fridge on some tissue paper, then the next day,

when you need him, just drop them up into a little bit of water,

heat them up and they're done,

so you haven't got the whole nightmare of cooking it...

So you just literally reheat those for, what, 10 or 15 seconds?

Exactly. Just to make sure it goes through.

Don't forget, duck eggs are much more dense than chicken eggs,

so the whites are much thicker, the yolks are larger,

so you need to heat them probably a little bit longer

-than you would do a chicken...

-Cook it a little bit longer.

Exactly. Now we're going to do, like,

-the little Parmesan crisps to go on top.

-Right.

So you want this...

Just a nice coating, so we can just spoon a little bit over the egg.

There's about half a gallon of double cream going in there.

-You don't want too much, do you, James(?)

-There you go.

And season it up with a little bit of salt and a touch of black pepper.

-OK.