15/01/2017 Saturday Kitchen Best Bites


15/01/2017

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Good morning. We've got a feast

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of fantastic food lined up for you today,

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so make sure you get yourself comfortable,

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grab a cup of tea, pull up a pew

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and get ready for 90 minutes of fabulous food.

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This is Saturday Kitchen Best Bites.

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Welcome to the show.

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You won't want to go anywhere because we've got talented chefs

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serving up mouth-watering food and a whole host of celebrity guests

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wanting to get stuck in.

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Coming up on today's show, James Martin cooks up a royal treat

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for Samantha Womack with his take on Queen of Puddings.

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Kenny Atkinson pulls out all the stops as he delivers a fish dish

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full of flavour.

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He pan fries a fillet of sea bream before serving it

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with a fennel salad,

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warm beetroot jelly and a fresh orange and brown shrimp vinaigrette.

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Plus the talented Tom Kerridge delights with a winter warmer.

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He slow braises shin of beef in red wine and veal stock,

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then finishes it with a side dish of carrots and cabbage.

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Theo Randall and Glynn Purnell go head-to-head in the

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Omelette Challenge and, with only three seconds separating them,

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it's a battle that could go either way.

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Then it's over to Stephen Terry who's cooking up

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a perfect pasta dish.

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He stuffs the pasta with pork and fennel, then forms it into

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a Swiss roll before pan frying and serving it with creamed endive.

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And finally, the lovely Laura Main faces Food Heaven or Food Hell.

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Did she get a Food Heaven - gravadlax with pickled cucumber,

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cucumber ketchup, mustard mayonnaise and croutons?

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Or did she end up facing her Food Hell -

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Banoffee cheesecake with ginger crumb,

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caramel bananas and a tarte tatin?

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

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But first,

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it's over to the formidable Frenchman Daniel Galmiche

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who's cooking up a classic French dish that's greater than

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the sum of its parts.

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Right, cooking first is a Frenchman, who, until recently,

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was running the Michelin-starred restaurant

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inside the luxurious country house Cliveden.

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He's now put his name above the equally impressive

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Clermont Club in the heart of London's Mayfair.

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It's always a great pleasure to have him on Saturday Kitchen.

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Daniel Galmiche. Good to have you on the show. So what are we cooking?

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You mentioned the truffle.

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-It's going to go under the skin, chicken.

-What's the dish called?

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It's called roasted breast of chicken with truffle,

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sauteed new potatoes with spring onion.

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-Very, very classically French, this.

-Very classic. Sauteed lardon.

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I'm going to do the potatoes first.

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I'm going to do the chicken.

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-Running through the ingredients, we've got some chervil.

-Baby leeks.

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New potatoes. Truffle.

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That is the small juice of the truffle.

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I had the truffle in the freezer

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and kept it like this because they keep very well...

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-OK.

-..and I collected that which will be fantastic.

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-And a bit of chicken stock.

-A bit of pancetta.

-Lovely.

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Right, fire away. So what are we doing first?

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I'm going to do the chicken first.

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Now there's been a lot of talk about chicken in the press recently.

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That's correct, yes.

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One of the most famous sort of French chicken

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is the poulet de Bresse.

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-Yeah, that's right.

-It's regarded as the king...

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It's been voted for years and years the king of chicken, yes.

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-And it's the big, white feathered...

-It's the big white one, yes.

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Beautiful flesh. Really good quality chicken.

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It's fantastic. Very popular in France obviously.

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This one is a nice British one.

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Yeah, organic farm, organic one.

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-So what are we doing here then?

-So we do a truffle now.

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We put it under the skin.

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Tell us a little bit about this truffle then. Frenchmen and truffle.

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That's a black Perigord truffle.

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-Yeah.

-Perigord, south of France near Gascony.

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-This is just half one.

-Yeah, half one, so imagine, very pungent.

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Very strong, but very delicate at the same time. Gorgeous.

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And how much for one of these?

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This one was 75 gram at £850 a kilo,

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which means about 67 quid a truffle.

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-£67 just for that bit?

-Just for that.

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But you don't need to buy those ones.

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You compare that with a white truffle, which is even rarer,

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and much stronger in flavour...

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I bought a white truffle last year.

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The price was £2,700 per kilo.

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So if you're looking for something like that,

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that would probably be what?

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Maybe £300 for one that size?

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Yeah, it would be.

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The biggest one has actually just been sold for £165,000.

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-That was a white one.

-Incredible, I know.

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-A big white truffle from Alba, wasn't it?

-Yeah.

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But Perigord is the most famous region there?

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It's one of the most famous regions but I come from the east of France.

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Near Burgundy we do have truffle as well.

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Instead of using pigs,

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which they used to do traditionally to go hunting...

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Now they use a dog because the pig was eating the truffle.

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Lucky pig.

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-OK.

-So I'm going to put some oil in a pan there.

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So you've basically taken the slices of truffle underneath the skin.

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That's right, yeah.

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That's the one, yeah. So I'm going to seal it, pan-fry it a little bit,

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but a light colour.

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I don't want the skin to burn.

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I want to still see the truffle.

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At the same time, the skin will retract a bit less

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-if the pan was boiling.

-Yeah.

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OK, skin first.

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-I've just blanched the sliced potatoes there.

-Yeah.

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We're going to blanch the leek.

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Blanching the bacon as well.

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Blanching the pancetta is quite important as well.

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The reason behind that too is because sometimes it can be

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very salty so to remove some of the salt out

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and it would be easier for me to roast them.

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-What's next?

-So, now we're cooking that, it's not a complicated dish,

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but it is really nice, very easy to do, very fresh

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and it's of season because of the truffle.

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But you can buy truffles, although they're in season now,

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-you can truffle in the oil, can't you?

-A small jar, yes.

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Small ones, which are more like this sort of stuff. £8 to £10.

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That's all the colour I need there.

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As well as a little bit of truffle, which is really nice,

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-you could put a little bit of truffle oil with it as well.

-Yes.

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-It's quite strong.

-You know in France you keep them in rice.

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You put a small kitchen towel.

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This is fresh truffle, yeah?

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Yeah, the fresh one.

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Put in a jar with some rice and the rice takes all the flavour of

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-the truffle.

-They use that for the risotto and also put eggs on the top

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because you can make truffle scrambled eggs without

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-putting any truffle in there at all, can't you?

-That's correct, yeah.

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Put that in the oven. Which one?

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Left-hand side probably. That one.

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OK, we put another one in.

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How long would you cook that for?

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About 10 minutes. 12 minutes max.

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We're going to blanch that one as well. You've done that.

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I'd probably put that one on there.

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That's your bacon gone in there as well.

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I love bacon, potato, leek.

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With the truffle, I'm going to do a small julienne.

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Again, some more truffle.

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Lovely.

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I'll take this piece of chicken out for you.

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Let it rest there.

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Drain off the fat cos you're going to use this for your sauce, are you?

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That's right, yeah.

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-It smells delicious.

-Smells gorgeous.

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-I'm going to put a little bit of chicken stock in here.

-Yeah.

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Tell us a little bit about the Clermont Club, because it's

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a private members' club.

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It's a private members' club.

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It's a beautiful building in Berkeley Square.

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When I took it I knew it was a private club.

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Therefore, you can't get the rating like I'm used to

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and I like the challenge of the rating.

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You mention the rating.

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Nearly every restaurant you've worked in you've gained

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-a Michelin star.

-That's correct, yeah.

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It's going to be quite difficult for you because the Michelin

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-don't like private clubs, do they?

-No, they don't,

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but I don't say it will not be open to the public one day.

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Right, OK.

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The Clermont Club is where Lord Lucan was

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before he went missing, wasn't it?

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It's a different challenge and I put my name to the restaurant.

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So other things are going on.

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We're refurbishing the kitchen.

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So just in case we decide to open to the public.

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What have you got in here then?

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A little bit of the chicken.

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I put the juice of the truffle.

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A bit of butter.

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-This creates an instant sauce.

-An instant sauce, yeah.

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-Put a little bit of truffle.

-A little bit of truffle.

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-That's 20 quid just gone in there.

-Just 20 quid gone in there.

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A little bit of this.

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Where do you want the leeks?

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-Leeks, back on here as well.

-This one?

-Yeah.

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That's a great combination, this.

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I love it. It's really fantastic.

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A little bit of chive I'm going to put in the jus there.

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-Chervil.

-Chervil, excuse me.

-That's all right.

-Yes.

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Here we go. Ready when you are.

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And, as soon as that is ready...

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Do you want the truffle in there as well?

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Again, some more truffle.

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-Very rich dish.

-Another 20 quid.

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Another 20 quid, yes.

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I'm a Yorkshireman.

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There's about three quid just on this knife,

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so I'm going to pick all that up.

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OK, serve it up.

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Give me the big spoon. Thank you.

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-There you go.

-Lovely.

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Looks fantastic. Just this combination of potato.

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The flavour is tremendous. I love it. Yeah, it's great.

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And it helps so much when you put on £60 worth of truffle, doesn't it?

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Oh, huge difference completely.

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You don't need to be extravagant.

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-It's just so wonderful.

-OK.

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Chicken.

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The flavour should be tremendous too. Look at the truffle there.

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-Over the top.

-It's a very simple dish.

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-There's a hot pan there.

-Yeah, I know. I just burnt myself already.

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There you go. Sauce over the top.

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-Looks and smells absolutely spectacular.

-Very pungent, isn't it?

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So, Daniel, remind us what that dish is again.

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Roasted breast of organic chicken with black Perigord truffle,

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sauteed potatoes with bacon,

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spring onion and truffle.

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About 80 quid.

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And that's why that truffle's going in my pocket. There you go. Right.

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Come on over here, Daniel.

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This is where you get to dive in.

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I don't know about you, but truffle for breakfast,

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never really had that before.

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-Tell us

-what you think. Ah, right.

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You get the whole...

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The flavour, most people think of truffle,

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they think of either truffle, which is either very strong and pungent...

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-I think it's too strong.

-Black truffles are not that strong.

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Not that strong.

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-I'm going to avoid the bacon lardon, if I may.

-OK.

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-You can do without it.

-That's fatty pork, isn't it, really?

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Yeah, but it's roasted.

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-Good?

-Mmm.

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Yeah, that's lovely.

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You need to learn to get a bigger spoonful cos it's not coming back!

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But other than chicken, you could do it with some other things.

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Fish maybe?

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Do it with a nice piece of fish, with truffle it works well?

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Well, I haven't tried actually,

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unless you do a salad with a drop of truffle oil.

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-What do you think, guys?

-Fantastic.

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-Really good.

-Smells wonderful down this end.

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Has to be. There's 60 quid's worth there!

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That was a lot of very expensive truffle.

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I bet the dish tasted great though.

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Coming up, James cooks his Queen of Puddings but first

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it's over to Rick Stein, who's travelling to Somerset and Wales

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looking into traditional fishing methods.

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I wish you had time to stop and explore every little creek, estuary

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and fishing village

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but, if I did, the seafood journey would take years.

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But this is a must.

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It's the Severn Estuary and Brendan Sellick goes out on what

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he calls his mud horse to tend his nets on the mudflats

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near Stolford in Somerset.

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There's nowhere else in the world doing it like the way we do it here

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with the mud horses across the mudflats in Bridgewater Bay.

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It's been going on here for centuries,

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hundreds and hundreds of years,

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and we're still doing it right up to this day.

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The joy of this fishing is to catch what's there.

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Sometimes it's dabs, sometimes it's bass,

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but usually it's a whole medley of fish.

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Once upon a time in Britain, every tidal river was fished like this,

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something that people did.

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When Brendan gives up this job that's it.

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None of his children want to follow in his muddy footsteps.

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We catch all sorts from a Dover sole to a silver eel.

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In the winter a lot of cod, sprats and whiting but at this time

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of the year we have shrimps and a few prawns, sole, skate.

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Look at that skate.

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It makes one of those classic dishes,

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the first fish dish I ever cooked.

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I think we're witnessing the passing of history here.

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Soon these scenes will be just photographs on the local pub wall.

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And Brendan's mud horse? Well, that'll be in the museum.

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But, back to that skate, and I think a classic dish of all time.

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Skate with black butter.

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First of all you poach the skate wings in a court-bouillon made with

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carrot, onion, celery, bay leaves, black peppercorns.

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You poach it for about 15-20 minutes till it's nicely cooked through.

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Now for the black butter.

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Get a frying pan searingly hot

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and add two or three knobs of salted butter.

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Now, it needs to be salted.

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You want that to catch to give the butter

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a lovely deep-brown colour. Not black.

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It all happens at the last minute. Lift your skate wings onto a plate.

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The sauce is going to take seconds.

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Sprinkle the skate wing with about 15 or 20 capers.

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Back to the sauce.

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It's bubbling away now.

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When it starts to foam like that, add some red wine vinegar.

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The kitchen immediately fills with that pungent smell of hot vinegar.

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It catches in your throat, but it entices people into restaurants.

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Add chopped parsley and shake it through the butter.

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Then lift the pan straight off the stove and onto the fish

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and straight out to the customers, the quicker, the better.

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In South Wales, on the Gower Peninsula,

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is Penclawdd, very famous for its cockles.

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The cockle-gatherers here use little forks and rake them up.

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As I watched these bent figures scraping away at the sand

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on a freezing March morning,

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I thought about where they would be sold. Well, they go to Holland

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and they're put in little tins. The tins are sent to Spain,

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where they use them for paella.

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Maureen Merley is one of the stalwarts who supply the trade.

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They started off out here with donkeys.

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-Bare feet.

-Bare feet?

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Yeah, always bare feet out on the sands here, the old ladies.

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My mother, my father's mother and generations before have come here.

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My husband was a steel worker. He joined me at the job.

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I've had four children, and still worked at it.

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I'd heard of Penclawdd cockles. They're legendary

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in seafood annals,

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but I thought that they were done with mechanical dredgers.

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But not a bit of it. It's all done by hand. That is heartening to me.

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Everything's on a human scale.

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It's a very, very rich estuary in cockles, but it's looked after.

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They're conserved.

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Their natural conservation is to use human beings to fish for them.

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It's one of those optimistic stories I love to find.

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But it's not just cockles you find here. When the tide goes out -

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and it goes out a very long way -

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you find seaweed,

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what they call laver.

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This is like wet strands of silk ribbons. They boil it for ages,

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and then serve it up.

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It's known locally as Welsh caviar.

0:17:550:17:58

So, now to taste the laverbread.

0:18:020:18:05

I'm told it's best hot from the cauldron

0:18:050:18:08

and still in its leaf form, in other words, unminced.

0:18:080:18:12

Well, it smells and it tastes of the beach. It smells like

0:18:130:18:17

a cauldron of boiling shrimps to me.

0:18:170:18:20

I'd love that on toast for breakfast, I really would.

0:18:200:18:23

The other thing about it, it's got this

0:18:230:18:26

evocative quality. I can understand why the Welsh get homesick for it.

0:18:260:18:31

It's not everyday food, like, you can get mangetout peas from Thailand

0:18:310:18:37

any day of the week in the winter.

0:18:370:18:39

This has got a real sense of place about it.

0:18:390:18:42

And I'll always be sort of mindful of these cockles,

0:18:420:18:46

which I do think are the best cockles in the world.

0:18:460:18:49

They're just sensational.

0:18:490:18:51

I came up with a dish there and then

0:18:530:18:56

which I think combines cockles and laver in an enjoyable way.

0:18:560:18:59

It's cockle and laver vol-au-vents with hollandaise sauce.

0:18:590:19:03

Cook the cockles in a bit of water in a hot pan

0:19:030:19:07

and just let them open in their own juices.

0:19:070:19:10

That'll take about two to three minutes, no more.

0:19:100:19:14

You don't want to overcook them.

0:19:140:19:16

Now the vol-au-vents. You can buy the cases, but they're easy to make.

0:19:160:19:21

Just buy the pastry instead. Cut little discs out, quite thick,

0:19:210:19:25

and make the lid shapes with a smaller pastry-cutter.

0:19:250:19:29

Brush them with egg yolks,

0:19:290:19:31

and straight into the oven. It's puff pastry, of course.

0:19:310:19:35

Now to make the sauce,

0:19:350:19:38

the hollandaise sauce.

0:19:380:19:40

Just a small amount.

0:19:400:19:41

One egg yolk and some lemon juice over some boiling water.

0:19:410:19:46

Whisk it hard to make a nice voluminous sabayon.

0:19:460:19:50

That's a posh French kitchen word for a fluffy custard.

0:19:500:19:54

Add clarified butter. Whisk that in.

0:19:540:19:57

Then the cockles and finally, the laverbread.

0:19:570:20:00

Fold the whole lot in very gently

0:20:000:20:03

to avoid losing any volume in that lovely hollandaise.

0:20:030:20:08

The vol-au-vents should be baked by now.

0:20:080:20:11

They're cooked for about ten minutes. Lift the lids off.

0:20:110:20:15

Now scoop the centre out with a teaspoon so you can fill them

0:20:150:20:20

with as much cockle, laverbread and hollandaise as possible.

0:20:200:20:24

It's blowing my own trumpet a bit,

0:20:260:20:29

but I thought of this dish with those cockles and laver

0:20:290:20:33

on that lovely expanse of beach and rock and seaweed.

0:20:330:20:36

I thought, "Wouldn't it be nice to have three or four of these

0:20:360:20:39

"in a local pub with a pint of Welsh bitter?" Now, that's regional food.

0:20:390:20:43

Great to see Rick celebrating retro vol-au-vents there,

0:20:480:20:52

proving they've still got a place on menus today.

0:20:520:20:54

Another retro dish which I think is well worth celebrating, it's one

0:20:540:20:57

of my favourite desserts - Queen of Puddings.

0:20:570:21:00

-Yeah!

-Have you tried Queen of Puddings?

-No. It sounds great.

0:21:000:21:03

"Yeah!" You don't know what it is yet.

0:21:030:21:06

-It's got walnuts in it.

-Good. No!

0:21:060:21:08

Queen of Puddings. It's basically like a custard base, really.

0:21:080:21:11

A bit like an old version of a creme brulee,

0:21:110:21:13

but it starts off with milk, cream, sugar, lemon, vanilla, eggs

0:21:130:21:17

-and breadcrumbs.

-Full-fat milk?

-Full-fat milk. Full-fat cream.

0:21:170:21:21

Where does the name come from?

0:21:210:21:23

-The name... I did a little bit of a search on the internet.

-Good.

0:21:230:21:26

Because I always thought that it was named after Queen Victoria,

0:21:260:21:30

Victoria sponge, and around that time.

0:21:300:21:32

The only reference I could get that it was around the Victorian times,

0:21:320:21:35

I'm assuming it was around that time that they

0:21:350:21:37

used to use stale bread, the late 18th century,

0:21:370:21:39

something like that. But this one here, what I've got,

0:21:390:21:42

I've got some milk and cream boiling up.

0:21:420:21:45

Before I add my crumbs, I'm going to separate my eggs.

0:21:450:21:48

-So we need egg yolks and egg whites.

-Mm-hm.

-This is a great way...

0:21:480:21:51

which I think was invented, because rather than it using just egg yolks,

0:21:510:21:55

the whites are used for the meringue later on.

0:21:550:21:58

-Just don't shake anyone's hand too soon.

-No, exactly.

0:21:580:22:00

This is how I do the eggs. Make sure you've got clean hands.

0:22:000:22:03

Put the whites into one, the yolks into another.

0:22:030:22:06

Oop! There we go.

0:22:060:22:07

If my little boy is watching in the green room,

0:22:070:22:09

I promise you I'll save you some Victoria sponge.

0:22:090:22:12

It's his favourite.

0:22:120:22:14

There we go. Right, next, what are we going to do?

0:22:140:22:16

Get some vanilla. We have got a nice piece of vanilla.

0:22:160:22:20

Now, my grandmother used to do this dessert a lot,

0:22:200:22:22

but instead of using vanilla pod, which we can use nowadays,

0:22:220:22:26

she used to use vanilla essence.

0:22:260:22:28

Throw that into there.

0:22:300:22:32

Is that because it wasn't available?

0:22:320:22:34

Yes. It's expensive as well.

0:22:340:22:35

Vanilla pods now are quite expensive,

0:22:350:22:38

but if you can buy it, buy the extract, not the essence.

0:22:380:22:40

That's what you're looking for.

0:22:400:22:42

So, what you need to do is bring this to the boil, add the sugar.

0:22:420:22:45

We don't add the sugar to our eggs

0:22:450:22:47

because you end up with little yellow specks in.

0:22:470:22:49

You can't get rid of those little yellow specks.

0:22:490:22:51

It actually starts to burn the yolks. Cook the yolks.

0:22:510:22:55

Could you use vanilla sugar?

0:22:550:22:56

-Sorry?

-Could you use vanilla sugar?

0:22:560:22:58

Yeah, you could use vanilla sugar. Yeah, if you want to use that pod!

0:22:580:23:01

Once an Irishman, always an Irishman. Like a Yorkshireman!

0:23:010:23:04

Take that back to Ireland, there you go.

0:23:040:23:07

We're just going to mix this now...

0:23:070:23:10

and pour that onto there.

0:23:100:23:14

And then to really kick-fire the flavour,

0:23:140:23:17

I'm going to add some lemon, which is quite unusual,

0:23:170:23:20

putting it in this, but it's the main flavour.

0:23:200:23:22

That lemon and vanilla combination is great.

0:23:220:23:25

So, while I put the lemon in,

0:23:250:23:27

tell us a little bit about what you're up to at the moment, then.

0:23:270:23:30

Oh, I'm doing Guys And Dolls, I've got two shows today in the West End.

0:23:300:23:34

Soon to take it out on tour.

0:23:340:23:36

I'll do two weeks in Sunderland, three weeks in Milton Keynes,

0:23:360:23:39

and then back into the West End.

0:23:390:23:40

Because we know you from several TV hit shows, like I said,

0:23:400:23:43

Pie In The Sky and that sort of stuff.

0:23:430:23:45

What's it like going to the West End and doing that,

0:23:450:23:47

-something slightly different?

-Yeah, yes. It's great.

0:23:470:23:49

If you can try and change it as much as possible,

0:23:490:23:51

it leads for an interesting life.

0:23:510:23:53

I've done predominantly TV for quite a few years, and was terrified

0:23:530:23:56

at the idea of coming back on stage, but I am loving it now.

0:23:560:24:00

There's just something about working

0:24:000:24:02

a story in chronological order, which makes far more sense to you,

0:24:020:24:05

instead of coming in and doing it back to front.

0:24:050:24:08

-You're on stage with Don Johnson?

-Yes,

0:24:080:24:10

who I'm not having a "special relationship" with.

0:24:100:24:12

-I read that in the press.

-I'd met him twice when that came out!

0:24:120:24:15

I'd had one rehearsal with him and an initial meeting, so, thanks(!)

0:24:150:24:20

No offence, Don!

0:24:200:24:21

So what I've done with those, I've basically put the crumbs in there.

0:24:210:24:24

Now, ideally, what you need to do is put them in a bain-marie -

0:24:240:24:27

a tray of hot water - bake them in the oven, really nicely.

0:24:270:24:30

They want to go in the oven, and because it's quite hot water

0:24:300:24:33

that you're going to put in the tray anyway,

0:24:330:24:35

they only want to go in for about 12 minutes, 10 to 12 minutes.

0:24:350:24:38

Because it has got the breadcrumbs in there, they set quite quickly.

0:24:380:24:41

-Like that.

-Oh, wow.

0:24:410:24:43

So, it's almost like an old version of a creme brulee.

0:24:430:24:46

So, whisk up the egg whites and add just a pinch of sugar.

0:24:460:24:52

Not too much.

0:24:520:24:54

Mix that together. Just a touch...

0:24:540:24:57

to start the whites going up, like that.

0:24:570:25:00

You mentioned at the start of the show you've got two great kids now.

0:25:000:25:03

-Yeah.

-So do you have to cook at home quite a lot? What do you cook?

-I do.

0:25:030:25:06

I try and cook fresh food as much as possible. Kids are always difficult.

0:25:060:25:09

They'll have their preferences.

0:25:090:25:11

You've got that constant battle of trying to

0:25:110:25:13

get veggies into their dish

0:25:130:25:14

without them seeing them look like vegetables.

0:25:140:25:16

Also, my partner, as I said, is wheat intolerant,

0:25:160:25:19

so I find it really difficult finding dishes that we can all eat.

0:25:190:25:23

So I actually try and write them down,

0:25:230:25:25

and when I know that one works, that's it, we kind of repeat it.

0:25:250:25:28

-And they all enjoy getting involved as well.

-Yeah.

0:25:280:25:31

-But we're a very messy family. We cook messily.

-That's great.

0:25:310:25:35

-Enjoy your food.

-Yeah, we do.

-Enjoy your food.

0:25:350:25:37

So, what I'm going to do with this

0:25:370:25:39

is just whip up the egg whites, really.

0:25:390:25:41

Obviously you can sweeten that up with a touch of sugar,

0:25:410:25:44

just to make a little meringue.

0:25:440:25:46

You want to whip these up nice and gently.

0:25:460:25:49

But the real secret, I think,

0:25:490:25:51

of Queen of Puddings is the combination of three flavours.

0:25:510:25:55

You've got this custard base and this stuff,

0:25:550:25:57

-this is raspberry jam.

-Whoa!

-Now, you can mix and match.

0:25:570:26:01

I know Delia loves this dessert, and she does it with cherries,

0:26:010:26:04

which is really nice, almost turns it into, like,

0:26:040:26:06

a Black Forest Queen of Puddings by using cherry jam,

0:26:060:26:09

but it's just this combination of the sweetness of the custard

0:26:090:26:12

and the sharpness of the jam

0:26:120:26:14

and everything else works really, really well.

0:26:140:26:16

When we make our peach crumble, we often put in red berries

0:26:160:26:19

or raspberries, just to give it that kind of sharp edge.

0:26:190:26:22

-And then top the meringue on there.

-That looks amazing.

0:26:220:26:25

And it's such a simple dessert

0:26:250:26:27

that you could easily do for a dinner party

0:26:270:26:29

but it's great for kids too.

0:26:290:26:32

-Yeah.

-I love that old classic sort of feel.

0:26:320:26:35

And then what we need to do is bake that back in the oven.

0:26:350:26:37

So, keep the temperature exactly the same.

0:26:370:26:39

Bake that back in the oven, in the bain-marie again -

0:26:390:26:42

you don't want it to overcook.

0:26:420:26:44

That's going to cook now for another 8 to 10 minutes,

0:26:440:26:47

-and you end up with this lovely crisp meringue.

-Oh, wow.

0:26:470:26:50

I just think it's a great one of the real...

0:26:500:26:53

It's kind of like what Rick was doing with the old vol-au-vents.

0:26:530:26:56

A very retro dish.

0:26:560:26:58

-And then you just pop that onto our plate.

-Onto MY plate.

0:26:580:27:02

Onto YOUR plate. Sorry, onto your plate, Sam.

0:27:020:27:05

Dust it with icing sugar,

0:27:050:27:08

because my grandmother used to love this dessert.

0:27:080:27:10

She'll be watching from above.

0:27:100:27:13

"You must put icing sugar on it, lad." There we go.

0:27:130:27:15

-Dive into that.

-Can I?

-Go on, tell me what you think.

0:27:150:27:18

Try and serve it warm. I think that's the great thing about this.

0:27:180:27:20

You can easily do it, make the meringue at the last minute,

0:27:200:27:23

-stick it through the oven once more.

-I am so happy at this moment.

0:27:230:27:26

-Anyone that knows me will be laughing.

-Dive in.

0:27:260:27:29

It's unusual...

0:27:290:27:31

Oh, God!

0:27:310:27:32

I'll pass it down. There you go.

0:27:330:27:36

I can't tell you how good that is.

0:27:360:27:38

Dive in. Do you like it?

0:27:380:27:40

-More than like it.

-She loves it.

0:27:400:27:42

Never underestimate a dusting of icing sugar.

0:27:470:27:50

It's all in the presentation.

0:27:500:27:52

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

0:27:520:27:55

from the Saturday Kitchen archive, and there's loads still to come.

0:27:550:27:59

Wonderful food that can get your culinary juices flowing.

0:27:590:28:02

Up next, an appearance from a chef

0:28:020:28:04

whose restaurant was just awarded a Michelin star

0:28:040:28:06

for the third year running.

0:28:060:28:08

It's the brilliant Kenny Atkinson. Well done, Kenny.

0:28:080:28:12

-Great to have you on the show.

-Great to be back and happy New Year.

0:28:120:28:15

And a happy New Year to you. Now, what's the dish?

0:28:150:28:17

Black bream. Fantastic black bream.

0:28:170:28:19

Great flavour, cheaper then sea bass.

0:28:190:28:21

-A very similar flavour to sea bass as well.

-Yeah.

-Beetroot jelly.

0:28:210:28:24

-Beetroot jelly? Right.

-So, I'm going to get this in the oven now.

0:28:240:28:27

-Do you want me to do that?

-75 degrees.

0:28:270:28:29

So, we're going to show you how to make this stuff.

0:28:290:28:31

I'll just show you that.

0:28:310:28:32

That is the actual beetroot jelly.

0:28:320:28:34

It's actually quite soft. You can lift it up.

0:28:340:28:37

-And you want this warming in a low oven?

-In a low oven, 75 degrees.

0:28:370:28:40

Just so it warms through. And then, to make the jelly...

0:28:400:28:43

Not how my mother's fella decided to do it when my mother was ill.

0:28:430:28:46

She wanted jelly to make her feel better.

0:28:460:28:49

She said it was too cold, so he stuck it in the oven.

0:28:490:28:52

Well, this, you can actually put in the oven.

0:28:520:28:54

On high, drink it with a straw! So what have we got here?

0:28:540:28:57

Fresh beetroot juice, red wine vinegar, we have some port,

0:28:570:29:00

and we have got a few spices of mustard seeds

0:29:000:29:03

and a bit of star anise, just for a little bit of heat.

0:29:030:29:06

Now, I'm going to get this on,

0:29:060:29:07

because this is your orange juice for your vinaigrette.

0:29:070:29:10

-A cup of sugar.

-Yeah.

0:29:100:29:12

And then I am just going to put in a little bit of orange peel.

0:29:120:29:15

Beetroot and orange is a great marriage made in heaven.

0:29:150:29:18

So just a little bit of orange peel...

0:29:180:29:20

-It is kind of like a mulled sort of flavour, is that right?

-It is.

0:29:200:29:24

It is a nice little winter flavour, really.

0:29:240:29:27

We'd ideally bring it up,

0:29:270:29:29

let it simmer for about 15 minutes and then let it cool down,

0:29:290:29:32

rest the agar agar, but we're going to do it quickly just for...

0:29:320:29:35

This is agar agar, which is based on seaweed.

0:29:350:29:38

It's a vegetarian-based gelatine.

0:29:380:29:41

It's great for vegetarians, if you want to have, like, a jelly.

0:29:410:29:45

-And it comes as this sort of fine powder.

-Yeah.

0:29:450:29:49

It's basically from seaweed, so it allows you to do a vegetarian jelly

0:29:490:29:54

but also, as well, it allows you to warm it up

0:29:540:29:56

at a certain temperature, because it just seems to hold a temperature.

0:29:560:29:59

-Which doesn't work with gelatine.

-No. Exactly.

0:29:590:30:02

Right, tell as about black bream, then. It's a great fish..

0:30:020:30:04

You said it's similar to sea bass, cheaper.

0:30:040:30:06

Yeah, you can get these in any good fishmonger, really.

0:30:060:30:09

Like I say, obviously, with that time of year, where people haven't

0:30:090:30:14

got a lot of money, it's a great fish to use, really.

0:30:140:30:17

-A good substitute, I would say, definitely.

-Yeah.

0:30:170:30:20

It's just a great flavour.

0:30:200:30:22

-Treat it the same, I take it?

-Exactly.

0:30:220:30:25

-There's quite a bit of meat on there as well.

-Exactly, yeah.

0:30:250:30:28

To be honest, you get a good-sized portion out of it.

0:30:280:30:30

I'm going to trim it up just for presentation purposes,

0:30:300:30:33

but if you were at home, there's no need to trim it up, really.

0:30:330:30:36

You can actually cook it whole.

0:30:360:30:37

I've had black bream just cooked whole in the oven.

0:30:370:30:40

-Beautiful.

-Barbecue as well.

-It's great on barbecues.

-Definitely.

0:30:400:30:44

-It is a long way off that, mate, I think!

-Not yet. Think positive.

0:30:440:30:48

You can tell he's from Jersey, can't you?

0:30:480:30:51

-Sunshine...

-Based down there. Cooking in his shorts. There you go.

0:30:510:30:55

-It's most important to get all the pin bones out.

-Yeah.

0:30:550:30:59

With nice little fish tweezers. Make sure there's nothing in there.

0:30:590:31:03

Now, I suppose you're eager, in Rockliffe Hall,

0:31:030:31:06

about next week, are you?

0:31:060:31:08

With the old guide, the old Michelin Guide coming out.

0:31:080:31:11

Yeah, the Michelin comes out. We've got our fingers crossed.

0:31:110:31:14

I've been quite fortunate to have two stars in two separate kitchens.

0:31:140:31:18

One star, that is.

0:31:180:31:19

So we've been open for nearly a year now. The hotel's going really well.

0:31:190:31:23

We've just got our five stars last month, so that's going well,

0:31:230:31:26

and we just hope that Mr Michelin thinks

0:31:260:31:29

we're worthy of a star at Rockliffe.

0:31:290:31:31

Well, I think Mr Michelin and Celina, really.

0:31:310:31:34

She likes her Michelin-star food.

0:31:340:31:36

You've basically just scored that, to stop it from curling?

0:31:360:31:40

Yeah, I just scored it so we can get the skin nice and crispy.

0:31:400:31:42

-Sorry, I need a little plate.

-There you go.

-To put the fish on.

0:31:420:31:45

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

0:31:450:31:49

Move that out of the way.

0:31:490:31:51

-And then we're going to finish off the jelly now.

-Yeah.

0:31:510:31:53

So, the jelly... What I want to do is just whisk in the agar agar.

0:31:530:31:58

As simple as that.

0:31:580:32:00

The golden rule that we use in the restaurant is

0:32:000:32:03

-1g of agar agar to every 100ml of liquid.

-Right.

0:32:030:32:07

So if you add too much, it's going to be too firm.

0:32:070:32:10

Where can people by this stuff from?

0:32:100:32:11

It's not the type of thing you can get from a supermarket.

0:32:110:32:14

Yeah. A lot of health shops sell it. Any delicatessens will sell it.

0:32:140:32:18

I've seen it in Chinese supermarkets as well. I've seen it in there.

0:32:180:32:22

-It's very easy to get hold of.

-OK.

0:32:220:32:25

I'm going to just literally just pass out the spices.

0:32:250:32:28

Ideally let that infuse, so you get that nice, almost mulled wine

0:32:280:32:32

type of flavour, really,

0:32:320:32:34

and then pour the beetroot into a lined mould.

0:32:340:32:37

Would you ever attempt this in your new kitchen?

0:32:390:32:41

Or have we lost you already?

0:32:410:32:43

I don't really chop like that.

0:32:430:32:45

You can do it with apple juice.

0:32:450:32:48

Sorry, Kelly, this is you.

0:32:480:32:50

LAUGHTER

0:32:500:32:51

Or a pair of scissors.

0:32:510:32:52

KELLY GASPS

0:32:520:32:54

Is that chives? That's exactly what I do.

0:32:540:32:57

-My mother still does it with a pair of scissors.

-Is it bad?!

0:32:570:32:59

What difference does it make?

0:32:590:33:01

-Use a knife.

-It's safer.

0:33:010:33:03

So, in the fridge for about ten minutes, the jelly will set.

0:33:030:33:07

As simple as that. And then, literally,

0:33:070:33:10

all we do is just cut it to whatever size you require, or shape,

0:33:100:33:14

and literally...

0:33:140:33:16

I'm just going to do a quick one, just for the sake of doing it.

0:33:180:33:22

And that's it, that's the jelly?

0:33:220:33:23

And we put it into... Oh, sorry.

0:33:230:33:25

We put it into a tray and let it warm through.

0:33:250:33:28

Just on the front there.

0:33:280:33:30

You want to leave it in the fridge a bit longer so it firms up.

0:33:300:33:33

That's it, nice and easy. Get out of the way.

0:33:330:33:35

-Get it out the way.

-Get it out the way.

0:33:350:33:37

-I want to get the fish on the go.

-In the fridge, that will take, what?

0:33:370:33:41

-It takes about 10 or 15 minutes to set.

-OK.

0:33:410:33:44

-You've got a little bit of lemon juice in there.

-Let it marinate.

0:33:440:33:46

-Salt.

-I'm just going to finish it with some chopped chives.

0:33:460:33:49

That's the fennel.

0:33:490:33:50

-And then you want to do the old segmenting an orange.

-Exactly.

0:33:500:33:53

So the next process,

0:33:530:33:55

we need to reduce this orange juice down to a syrup.

0:33:550:33:57

And what we're going to do then is whisk in a bit of white balsamic

0:33:570:34:00

and some rapeseed oil to make a basic vinaigrette.

0:34:000:34:03

And then we're going to finish that with some fresh orange segments

0:34:030:34:06

-and some nice salty brown shrimps.

-The white balsamic,

0:34:060:34:08

I assume you're using that because of the colour, really?

0:34:080:34:11

-It is. You don't want any colour.

-That's the predominant difference.

0:34:110:34:14

You could use a sweet white wine vinegar if you wanted to.

0:34:140:34:17

It's not as sweet as balsamic. It is good, good stuff.

0:34:170:34:20

-You can still buy it around.

-Mm-hm.

0:34:200:34:22

Right, segmenting the old oranges.

0:34:220:34:24

I'll get this plate over here.

0:34:240:34:26

-Again, no.

-Again, no?

-No.

0:34:260:34:28

-Into the hand - is that correct? Into the hand?

-Yeah.

0:34:280:34:32

Into the hand is correct, Kelly, yes(!)

0:34:320:34:35

LAUGHTER

0:34:350:34:37

I've been doing this a while, love. Do you know what I mean?

0:34:370:34:40

-Just don't ask me to come over and help.

-Like that, all right?

0:34:400:34:45

And then you've got the leftover... The juice has gone in there.

0:34:450:34:48

-You're reducing that down. This is for the dressing, this one?

-It is.

0:34:480:34:51

Citrus and fish is just a great combination, and also,

0:34:510:34:55

because of the new year, it's nice and light. It's simple to do.

0:34:550:34:59

I'm trying to be a little bit creative with the jelly.

0:34:590:35:01

But like I say, you could do it with apple juice,

0:35:010:35:04

you could do it with wine. On GBM, we did a gooseberry wine.

0:35:040:35:07

-GBM?

-GBM, yeah.

0:35:070:35:09

That's the Great British Menu. GBM. There you go.

0:35:090:35:13

That's nearly reduced.

0:35:130:35:15

And this is just orange juice in there?

0:35:150:35:17

-That reduces down to a syrup.

-Yeah, a nice syrup. Reduce it down.

0:35:170:35:20

Then by the time you whisk in your balsamic and oil,

0:35:200:35:22

it's just like a little vinaigrette.

0:35:220:35:24

-You've got that lovely sharpness.

-OK.

0:35:240:35:26

I'll finish off this salad here.

0:35:260:35:28

You want the chives going in there. Some olive oil.

0:35:280:35:31

-Are you using... What's this stuff?

-Rapeseed oil.

0:35:310:35:34

Do you want this in the dressing, or olive oil?

0:35:340:35:36

You can put rapeseed oil. It'll be absolutely fine.

0:35:360:35:38

-There you go.

-The jelly has just been warming through.

0:35:380:35:41

So the texture changes now, so it's nice and soft.

0:35:410:35:44

Look at that, yeah.

0:35:440:35:45

If you take it any higher, it will melt,

0:35:450:35:48

-but if you keep it at 75, 80 degrees, it won't.

-Right, OK.

0:35:480:35:51

-Have you done warm jelly, James?

-Sorry?

-Have you done warm jelly?

0:35:510:35:55

-Me?

-Yeah.

-No.

0:35:550:35:57

Never.

0:35:570:35:58

No, never done that. It looks fantastic, I have to say.

0:35:580:36:01

-You know with your dressing?

-Yeah.

0:36:030:36:05

This is really non-food.

0:36:050:36:06

Does it massively matter what different kind of oil you use?

0:36:060:36:09

Cos I just use olive oil in everything.

0:36:090:36:11

Olive oil comes in three forms, really.

0:36:110:36:13

Pomace oil, which is the cheaper one,

0:36:130:36:15

virgin olive oil, which you use in cooking,

0:36:150:36:18

and extra virgin oil you use for dressing.

0:36:180:36:20

Right. It's good to know.

0:36:200:36:22

I kind of use the same oil for everything.

0:36:220:36:24

It's all to do with the pressing of the olives.

0:36:240:36:26

-The first press is generally the best one.

-Yes.

0:36:260:36:28

You get the best flavour.

0:36:280:36:29

Then they press it again and then the pomace olive oil,

0:36:290:36:32

they put it in a big...

0:36:320:36:34

like a washing machine, and it really gets all the leftover

0:36:340:36:36

-bits of oil out, but it doesn't taste as good as the first one.

-OK.

0:36:360:36:40

-Cold-pressed estate olive oil, that's the best stuff.

-OK. Right.

0:36:400:36:45

There you go.

0:36:450:36:46

-Reduction's done.

-Yes.

-Just a little bit of white balsamic.

0:36:460:36:49

White balsamic gone in.

0:36:490:36:51

-And then I'm going to whisk in the olive oil.

-A bit of that.

0:36:510:36:54

-You whisk...

-I'll put that on there. That will rest now.

0:36:540:36:57

Kenny, where on earth did you find that whisk from?

0:36:570:36:59

He's got a whisk for you. Look at this.

0:36:590:37:02

-My whisk, Kenny's whisk.

-That's not a man risk.

0:37:020:37:04

LAUGHTER

0:37:040:37:06

I don't like to brag.

0:37:060:37:09

He's got a Kenny spoon as well, look.

0:37:090:37:11

Come on, whisk it in.

0:37:110:37:13

Kenny's new cooking range for shorter people.

0:37:130:37:16

INDISTINCT COMMENT

0:37:180:37:20

Get him back later!

0:37:200:37:21

So, whisk it in.

0:37:210:37:23

Oh, where did you find that from?!

0:37:230:37:25

Put it in.

0:37:250:37:27

Bit more, bit more, bit more, bit more. Bit more, bit more.

0:37:270:37:31

That's it, that's it. Right.

0:37:310:37:32

Can I put the shrimps in?

0:37:320:37:34

I was glad coming back.

0:37:340:37:35

Shrimps in. You just want to warm them through.

0:37:350:37:39

A little bit of orange. Warm them through again.

0:37:390:37:41

And then the plating up is really, really simple.

0:37:410:37:44

So you finish with warm beetroot jelly on this side there.

0:37:440:37:48

You want marinated fennel...

0:37:480:37:51

..just on the side.

0:37:520:37:53

OK.

0:37:550:37:56

Nice and simple.

0:37:560:37:57

Move that out of the way.

0:37:570:37:59

The orange and brown sugar vinaigrette...

0:37:590:38:02

just spooned over.

0:38:020:38:04

It's nice, that combination of orange and shrimps.

0:38:040:38:07

A lot of people put lemon with shrimps,

0:38:070:38:09

-but orange works fantastically.

-It does.

0:38:090:38:11

And because of the beetroot, it just works so, so well together.

0:38:110:38:14

And we've got some fresh coriander shoots,

0:38:140:38:16

just a few to help with the flavour.

0:38:160:38:20

-And your fish on.

-Fish on last.

0:38:200:38:22

And to finish off...

0:38:220:38:23

Remind us what that is again.

0:38:230:38:25

This is my black bream with a warm beetroot jelly,

0:38:250:38:28

a fresh orange and brown shrimp vinaigrette.

0:38:280:38:30

And we'll leave that in the front of shot to prove you made it.

0:38:300:38:33

-I'll take that home.

-Take that out.

0:38:330:38:35

Now, that little sprinkle made all the difference, Kenny(!)

0:38:410:38:44

-Right, over here...

-See, I never make it look like this.

0:38:440:38:47

It's the sprinkly, sprinkly bit.

0:38:470:38:48

-There'd be dribbles round plate.

-Always white plates, you see?

0:38:480:38:51

-Chefs love white plates.

-And a big plate as well.

0:38:510:38:54

Big plates, because it basically makes the food alive.

0:38:540:38:56

There you go. Dive into that one.

0:38:560:38:58

-Ohh.

-So, other fish. If you can't find that black bream...

0:38:580:39:00

-You could do mackerel.

-Mackerel, wonderful.

0:39:000:39:02

Sea bass, if you want to be a bit extravagant.

0:39:020:39:05

And if you didn't want to do the jelly,

0:39:050:39:07

-you could just do it without that?

-Exactly.

-Mm-mm!

0:39:070:39:09

Pickled beetroot would work fine with it.

0:39:090:39:11

-Mm-mm!

-The warm jelly?

-Yeah, it's good.

0:39:110:39:13

-Who knew? Who knew jelly could be warm and good?

-This man does.

0:39:130:39:17

-There you go. Dive into that.

-That's lovely.

0:39:170:39:19

James, you leave Kenny's little whisk alone.

0:39:230:39:26

But, seriously, that dish looked delicious.

0:39:260:39:28

Now it's time for some more fantastic Floyd.

0:39:280:39:31

Show us how it's done, Keith!

0:39:310:39:33

Dear Hector,

0:39:350:39:37

the only way to arrive in Africa is the way the great explorers did -

0:39:370:39:41

by boat. For centuries, they sailed here,

0:39:410:39:43

off the southern tip of Africa,

0:39:430:39:45

hoping to find a quick route to India.

0:39:450:39:47

That's why it's called the Cape of Good Hope.

0:39:470:39:50

In 1652, one Jan Van Riebeeck from the Dutch East India Company

0:39:500:39:55

decided to set up a few shops and stores here

0:39:550:39:57

to serve the passing ships, and Cape Town was born.

0:39:570:40:00

I'm heading for port full of good hope

0:40:000:40:04

for a culinary adventure under the African sun.

0:40:040:40:07

Since those early Dutch settlers, Cape Town has become a huge city.

0:40:070:40:11

With its beautiful coastline and pleasant climate,

0:40:110:40:14

it's become the fashionable spot to live and work.

0:40:140:40:17

It's the legislative capital, but it's really like any seaside town.

0:40:170:40:21

But never mind the fashionable bit,

0:40:210:40:24

I was keen to get straight to where the real action is -

0:40:240:40:26

the township.

0:40:260:40:28

Townships like this one at Khayelitsha,

0:40:390:40:41

on the outskirts of Cape Town, exist all over South Africa.

0:40:410:40:44

No-one knows how many people live in these places -

0:40:440:40:47

it's impossible to carry out a census,

0:40:470:40:49

but it runs into many, many millions of Africans.

0:40:490:40:52

They come from country areas to work,

0:40:520:40:55

but unemployment is high and most end up scraping a living.

0:40:550:40:58

Their homes are built of anything - corrugated iron, cardboard, sacks.

0:40:580:41:03

Somehow they survive and there's a great sense of community.

0:41:030:41:07

It's part of the South African dream that all this will improve

0:41:070:41:11

and everyone will get a better place to live,

0:41:110:41:13

but that won't happen overnight,

0:41:130:41:15

so people make the best of life and have high hopes for the future.

0:41:150:41:21

For the men in Khayelitsha, like so many men elsewhere,

0:41:210:41:25

life centres around the pub, or the "shebeen".

0:41:250:41:28

Welcome to 707, which is a really cool spot

0:41:280:41:32

here in one of the biggest townships.

0:41:320:41:35

Its English name is New Home, so welcome to New Home.

0:41:350:41:38

My chums didn't have much to do and said they've never seen a man cook.

0:41:380:41:44

So, they're here out of sheer curiosity and for some beer.

0:41:440:41:48

They like pork and greens,

0:41:480:41:50

so I got pork, vegetables, onions, spices and a load of greens.

0:41:500:41:55

These are from chard, or "blette", as they're called.

0:41:550:42:00

Also - sorry, Chris - I got little stalks, as well.

0:42:000:42:05

So, we put into my wonderful wok machine a load of oil

0:42:050:42:09

and the first thing we're going to do is fry the pork.

0:42:090:42:14

Now, while that's browning...

0:42:260:42:29

If I look a bit pale, it's not cos I had a late one last night,

0:42:290:42:34

definitely not, it's because there's a funny green Perspex roof!

0:42:340:42:38

As the pork takes some colour, we'll add these pieces of onion.

0:42:380:42:42

Now, we'll chuck in a load of cloves of garlic...

0:42:500:42:55

..and some whole peppercorns...

0:43:000:43:03

..and some coriander seeds, cloves and some cinnamon.

0:43:040:43:09

Then we'll pop in a bit of star anise...

0:43:130:43:16

..and a couple of bay leaves.

0:43:200:43:22

Then we'll stir in some celery and some leeks.

0:43:250:43:29

All while still being fried -

0:43:310:43:34

the whole part of this dish is to fry and fry and fry.

0:43:340:43:38

We add liquids and stocks later.

0:43:380:43:40

That all goes into there.

0:43:440:43:47

I'm also adding some fresh green peppers, some dried red chillies

0:43:470:43:51

and some coarsely cut parsley and fresh thyme.

0:43:510:43:54

Then we add a load of red masala powder.

0:44:010:44:04

Then, into that, I add a little vegetable stock.

0:44:120:44:16

These vegetables I've already part-boiled to save time

0:44:160:44:20

and the juice makes excellent stock for the pork.

0:44:200:44:24

That has to simmer away till it's all cooked,

0:44:260:44:29

about 20 minutes or so, and then I'll prepare the greens.

0:44:290:44:33

While that's cooking, there's time for music from this wonderful band.

0:44:330:44:37

BAND PLAYS UPBEAT TUNE

0:44:370:44:40

So, I've added the carrots and the turnips.

0:44:530:44:57

Now the squash and the parsnips go in.

0:44:570:45:01

So, last bit of all is just to cook the greens.

0:45:010:45:04

The white bits of the greens - which doesn't make sense -

0:45:040:45:07

they go in first.

0:45:070:45:08

That's a small problem(!)

0:45:120:45:15

The rest of the cabbage on top.

0:45:170:45:19

Now, we'll have some fun

0:45:210:45:23

and get a victim to try it and see if they like it.

0:45:230:45:27

It's always nerve-racking serving up new dishes to new chums.

0:45:340:45:38

I'm never sure if my cooking will appeal to different palates.

0:45:380:45:42

But these chaps got stuck in and seemed to really enjoy it.

0:45:420:45:46

Pity I couldn't get a verdict from their wives

0:45:460:45:49

but this shebeen is for men only, and they're now allowed in.

0:45:490:45:52

I'm glad I started my Africa trip in a township.

0:45:560:46:00

There aren't many modern facilities in these places.

0:46:000:46:03

There's little electricity and running water is a rarity,

0:46:030:46:06

so to cook, you have to go back to basics -

0:46:060:46:09

charcoal burners and paraffin stoves.

0:46:090:46:11

That set the trend for the rest of my adventure.

0:46:110:46:14

If I'm going to cook the local food, I'll do it the local way,

0:46:140:46:16

without all the fancy kitchen gadgets I have at home.

0:46:160:46:19

I wanted to follow in the footsteps of another great explorer,

0:46:190:46:23

Livingstone, the first white man to set eyes on the Victoria Falls.

0:46:230:46:27

Right, just open your legs, Keith.

0:46:270:46:29

As you can see, it's a bit cosy.

0:46:310:46:33

VERY cosy!

0:46:330:46:34

Before I left England, I told my new director, "I do not like heights."

0:46:380:46:43

So...he suggests a micro-light flight over the Victoria Falls!

0:46:430:46:49

Livingstone look at the Falls and declared,

0:46:490:46:51

"On sights as beautiful as this,

0:46:510:46:53

"angels in their flight must have gazed."

0:46:530:46:55

So they call this the Flight of Angels.

0:46:550:46:57

But to me, "angels" means "heaven",

0:46:570:46:59

and this looked like a quick way of getting there way before my time!

0:46:590:47:02

I'm sure if Dr Livingstone had been alive today,

0:47:550:47:59

he would have had a go at the micro-light,

0:47:590:48:01

but I wanted to see the place in the same way he did -

0:48:010:48:03

taking to the Zambezi River in a canoe.

0:48:030:48:06

Livingstone was a dour Scotsman

0:48:060:48:09

whose one great passion was missionary work in South Africa.

0:48:090:48:12

When he got there, as a member of the London Missionary Society,

0:48:120:48:15

he fell out with many of his colleagues

0:48:150:48:18

and so he and his wife set out on their own

0:48:180:48:20

to set up missionary stations.

0:48:200:48:22

On one trip, in 1851, he saw the Zambezi River for the first time

0:48:220:48:25

and this must have whetted his appetite for exploration.

0:48:250:48:28

"Hell of white water and waves with teeth like bananas." Brilliant!

0:48:280:48:33

HE CHUCKLES

0:48:330:48:35

Having discovered a route to the west coast,

0:48:350:48:38

he set out to find an outlet to the east

0:48:380:48:40

and boarded a dugout canoe upriver from here,

0:48:400:48:43

where he'd heard the local Tonga tribesmen's tales

0:48:430:48:46

about the magnificent natural phenomenon, the Falls.

0:48:460:48:49

This is as far as he got by boat -

0:48:490:48:51

the Falls stood as a major obstacle in his way

0:48:510:48:55

and he stepped ashore here, what they call Livingstone Island.

0:48:550:48:58

The locals called the Falls "The Smoke That Thunders" -

0:48:580:49:02

but Livingstone, being a patriotic chap,

0:49:020:49:04

renamed them after Queen Victoria.

0:49:040:49:06

It's not all luxury on these trips and this tent was to be my home -

0:49:060:49:11

a bit worrying, since I'm told the occasional elephant

0:49:110:49:14

has been known to pop across here for a meal,

0:49:140:49:16

and the tent isn't exactly elephant proof!

0:49:160:49:19

The temperature is in the 90s,

0:49:190:49:21

but I bet old Livingstone had porters to keep HIM cool!

0:49:210:49:24

Never mind, let's do some work.

0:49:240:49:27

I can remember from my lessons at school hundreds of years ago

0:49:270:49:31

that the Victoria Falls are one mile wide

0:49:310:49:35

and it's a constant spray and spume, mistiness and a huge roar!

0:49:350:49:39

Why is it, when the Floyd programme visits somewhere like the Falls,

0:49:390:49:43

it's shut? It's only down to a third of its normal size

0:49:430:49:46

because there's been no rain for months and months.

0:49:460:49:49

But the same thing happened to Dr David Livingstone.

0:49:490:49:52

When he came here in November 1885,

0:49:520:49:54

he'd heard from the natives that there was this mist that thundered,

0:49:540:50:00

and when he came here, he, too, was disappointed.

0:50:000:50:02

But you have to admit, for all of that,

0:50:020:50:05

it's still the most spectacular location!

0:50:050:50:08

To celebrate, as if by good fortune, I even caught a fish today!

0:50:080:50:13

HE CHUCKLES

0:50:140:50:16

I'm going to cook it very simply, just in butter... Sorry, Chris.

0:50:220:50:25

I didn't say go down there. Thank you.

0:50:250:50:28

It's not the fish you need to learn how to cook,

0:50:280:50:30

it's the way they cook cabbage around here,

0:50:300:50:33

or rape greens or any kind of spinach-y kind of thing.

0:50:330:50:35

They put a little bit of butter into their pot...

0:50:350:50:38

..and they add a load of tomato...

0:50:400:50:43

..a little bit of garlic, like so, and they stir it around.

0:50:450:50:50

Let that sweat for a second, Chris.

0:50:510:50:54

I need to chop an onion here.

0:50:540:50:56

It's a long time since I've chopped an onion, but there we are.

0:50:570:51:00

Back onto the pot. That goes in there.

0:51:000:51:03

Of course...this - Chris - this business of cooking without water,

0:51:050:51:11

I mistakenly thought they were very health-conscious here.

0:51:110:51:15

But that isn't the point.

0:51:150:51:17

Water is at a premium, so it's logical to cook things without it.

0:51:170:51:21

OK, the next thing is these lovely greens, finely chopped,

0:51:210:51:25

stalks and all - nothing here is wasted.

0:51:250:51:28

This goes into the pot. A lot will blow away into the Victoria Falls,

0:51:280:51:34

but it doesn't really matter.

0:51:340:51:36

That goes into that pot, like so.

0:51:360:51:39

We pass that to a willing assistant. Thank you!

0:51:390:51:42

And we give that a stir round...like that,

0:51:420:51:47

and we put the lid tightly on. OK.

0:51:470:51:50

Look at these super pots. Everything is used.

0:51:500:51:53

Are you looking at that, Chris?

0:51:530:51:55

It's just an old oil drum, or a little paint tin,

0:51:550:51:58

punched with holes, a little lid in the middle,

0:51:580:52:00

and it's a terrific cooker!

0:52:000:52:03

We'll melt some butter into there

0:52:030:52:06

and we'll flop our little fillet of fish in.

0:52:060:52:09

Even though we're on top of the Victoria Falls,

0:52:110:52:14

we'll still add salt and pepper, as we should.

0:52:140:52:18

This is tiger fish, by the way -

0:52:180:52:21

indigenous to the Zambezi. Back up to me, Chris.

0:52:210:52:23

I'm giving you a fishing lesson!

0:52:230:52:25

Tiger fish are beautifully coloured and they fight like hell!

0:52:250:52:29

Their jaws clamp down like that.

0:52:290:52:32

My manager, Stan, caught one and lost it.

0:52:320:52:34

He was fishing with a plug about that big

0:52:340:52:37

and the teeth went right through it!

0:52:370:52:39

The cheeky buggers hold it in their mouth,

0:52:390:52:42

leaving the hooks out to one side. When they've had enough sport,

0:52:420:52:45

the damn fish has gone. Anyway, I did hook one earlier.

0:52:450:52:48

Good to see Chris, my new cameraman, is getting these close-ups.

0:52:480:52:52

Shame he's a vegetarian!

0:52:520:52:54

If you have a gaze at the Falls, I'll see how this cabbage is doing.

0:52:540:52:59

I'll add a little bit of garlic.

0:52:590:53:02

So, it's garlic, rape greens or turnip tops

0:53:030:53:06

or pumpkin leaves or spring cabbage.

0:53:060:53:09

Any kind of green that you like!

0:53:090:53:12

Add a little bit of pepper and salt. That's the salt.

0:53:120:53:16

This is the classic way to do a meuniere sauce -

0:53:180:53:21

freshly melted butter, lemon juice and parsley.

0:53:210:53:25

Slightly browned at the edges to give it that nutty flavour.

0:53:250:53:30

It's then poured over the fish,

0:53:300:53:32

which is absolutely splendid!

0:53:320:53:35

And then add your excellent vegetables.

0:53:350:53:38

Can I just wipe this nice and clean so it looks smart?

0:53:400:53:44

And some splendid rape greens...tomato and garlic.

0:53:470:53:53

And this we shall call Tiger fish, Victoria Falls.

0:53:530:53:57

Cliches, cliches, cliches. What do you expect?!

0:53:570:54:01

Quite simply a true legend.

0:54:060:54:09

As ever on Best Bites, we're looking back at some of the most

0:54:090:54:12

memorable recipes from the Saturday Kitchen archives.

0:54:120:54:15

Still to come on today's show...

0:54:150:54:16

It's omelette challenge time,

0:54:160:54:18

as Theo Randall and Glynn Purnell go head-to-head at the hobs.

0:54:180:54:22

Steve Terry cooks up pasta perfection.

0:54:220:54:24

The pasta is stuffed with pork and fennel

0:54:240:54:26

before being rolled and sliced and pan-fried.

0:54:260:54:29

And actress Laura Main faces her food heaven or food hell.

0:54:290:54:33

Did she get food heaven - gravlax with pickled cucumber,

0:54:330:54:36

cucumber ketchup, mustard mayonnaise and croutons?

0:54:360:54:39

Or did she end up facing her food hell - banoffee cheesecake

0:54:390:54:42

with ginger crumb, caramel bananas, and a banana tarte tatin.

0:54:420:54:46

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

0:54:460:54:49

Now, time for Tom Kerridge, who's cooking the kind of food

0:54:490:54:52

everyone wants to eat on these cold, wintry evenings.

0:54:520:54:55

Over to you, Tom.

0:54:550:54:56

Kicking off the New Year is this man - one of the best chefs

0:54:560:54:58

-in the country, it's the brilliant Tom Kerridge.

-Good morning.

0:54:580:55:01

-Great to have you on the show, Tom.

-Thank you very much.

0:55:010:55:03

So, what are we cooking then? A dish from The Hand And Flowers?

0:55:030:55:06

You know what, this is one of the first dishes

0:55:060:55:08

we had when we first opened.

0:55:080:55:09

We're all about flavour and profiles of big, strong, punchy flavours.

0:55:090:55:14

And this time of year, it's perfect.

0:55:140:55:16

It's a shin beef with some braised carrots and some cabbage.

0:55:160:55:20

Sounds good to me. I'm going to fire up the pan.

0:55:200:55:23

You fire up the pans. I've got here some shins of beef.

0:55:230:55:26

They've been marinated in red wine for 24 hours.

0:55:260:55:29

You can see they've taken on this lovely, lovely colour.

0:55:290:55:32

-These have got the bone out, these ones?

-Bone out, yeah.

0:55:320:55:34

You could do it with the bone in, but the thing is,

0:55:340:55:36

we braise it for 3.5 to 4 hours, and if you braise it

0:55:360:55:40

for that length of time, if you have the bone in it,

0:55:400:55:43

the bone marrow that's in it, like ossobuco, the classic,

0:55:430:55:46

Italian ossobuco, the actual bone marrow disappears.

0:55:460:55:50

So what we want is the nice, big lump of meat.

0:55:500:55:53

And you can see, we use shin because it's got such a lovely texture,

0:55:530:55:56

when it's cooked for such a long time, it breaks down,

0:55:560:55:58

keeps it nice and moist, it's got lovely layers of fat through it,

0:55:580:56:01

-it's absolutely delicious.

-Yeah.

0:56:010:56:03

The red wine you've put in there, is this just standard red wine?

0:56:030:56:06

This is just standard, standard, standard red wine. This is...

0:56:060:56:10

And we just put it into the pan here.

0:56:100:56:12

We're going to bring it up to the boil.

0:56:120:56:13

What we're doing, where it's marinated, it's taken on

0:56:130:56:17

a lot of the protein and the blood actually from the beef shin.

0:56:170:56:21

So we're go to bring it up to the boil, and all that, scum, I suppose,

0:56:210:56:24

comes up to the top, we drain it off, and we use that for braising.

0:56:240:56:28

Right, OK.

0:56:280:56:30

OK, so, we have some veg oil.

0:56:300:56:34

Just plain veg oil, going into these two pans.

0:56:340:56:37

One is for colouring, and the other is for mirepoix.

0:56:370:56:40

-So you're chopped me some carrots.

-Yep.

0:56:400:56:42

Carrots, some carrots, some celery.

0:56:420:56:44

-Do you want a bit of ginger chopping up?

-I do want ginger.

0:56:440:56:47

So, we're using a few spices going through this mix.

0:56:470:56:50

We're going to use some star anise,

0:56:500:56:51

we're using some caraway, and we're using ginger,

0:56:510:56:53

whole ginger, with the skin on, gives it a really nice heat.

0:56:530:56:58

It's quite unusual to put ginger in a classic dish like this.

0:56:580:57:02

Yes, it is, but it's not really an Oriental-flavoured dish.

0:57:020:57:07

What that ginger does,

0:57:070:57:09

it gives it a nice wintry warmth to the actual casserole

0:57:090:57:12

that we're making, to the actual braise. Nice colour on the beef.

0:57:120:57:17

For anyone who hasn't heard of The Hand And Flowers,

0:57:170:57:20

they're about to hear a lot more, because this year,

0:57:200:57:22

-you're starting work on a new cookbook?

-I am starting...

0:57:220:57:26

-This is your first one, isn't it?

-This is my first cookbook, yeah.

0:57:260:57:29

We're starting work on the first cookbook, it's...

0:57:290:57:33

I mean, I was never very good at homework,

0:57:330:57:36

so we'll see how long it takes to be done.

0:57:360:57:39

But you know better than me what it takes to write a book.

0:57:390:57:42

We're about to embark on it this year, we'll see where that goes.

0:57:420:57:46

It's all going to be dishes that are a little bit more accessible,

0:57:460:57:49

things that people can cook at home.

0:57:490:57:51

The whole concept of The Hand And Flowers was

0:57:510:57:53

so that people could cook... It's food that people recognise.

0:57:530:57:56

Then we do it just a little bit more to make it a bit more chef-y.

0:57:560:57:59

So, hopefully, the book will be along the same sort of lines.

0:57:590:58:02

OK, we have some ginger, some onion,

0:58:030:58:06

we're putting in some bay leaves.

0:58:060:58:09

There's about five bay leaves going into here.

0:58:090:58:12

Then a big sprig of thyme.

0:58:120:58:15

Also mentioning The Hand And Flowers again, you're expanding.

0:58:150:58:19

Not another restaurant, but expanding the size of it?

0:58:190:58:22

We are, planning permission has just come through for us

0:58:220:58:25

to put a bar on the side.

0:58:250:58:27

You've been to The Hand And Flowers, it's quite a small, little place...

0:58:270:58:30

"Small" isn't the word.

0:58:300:58:32

..where a lot of people want to come and eat.

0:58:320:58:34

-It's not small, but it's just busy, innit?

-It's very busy.

0:58:340:58:38

I went with one of the greatest chefs cooking in Britain,

0:58:380:58:40

Pierre Koffmann, I was the doorstop, you used him as a draught excluder,

0:58:400:58:45

-by the side of the door, didn't you?

-He was a fantastic draught excluder.

0:58:450:58:49

He was the best draught excluder we've had.

0:58:490:58:51

But you don't mind, because the food is fantastic.

0:58:510:58:53

Yeah, I mean, it's super-busy at the minute.

0:58:530:58:56

We can't moan, there's a lot of people want to come and eat with us.

0:58:560:59:00

We have six telephone lines, and loads of e-mails coming in.

0:59:000:59:04

Up to 1,000 e-mails a day of people wanting tables.

0:59:040:59:07

The poor girls, Alex and Amy, bless them, in the office,

0:59:070:59:10

they're having a real nightmare answering everything.

0:59:100:59:12

But they will get back to everyone, I promise. OK.

0:59:120:59:15

Right, so we're basically... Do you colour this or not?

0:59:150:59:18

Yeah, we're just getting a little...

0:59:180:59:19

We sweat it off more than colour it.

0:59:190:59:21

What that does is just releases all those flavours.

0:59:210:59:24

Do you want me to do that, and you can explain these carrots?

0:59:240:59:27

Because we've bigged up the carrots. I'll do that bit for you.

0:59:270:59:29

The Hand And Flowers carrots are something that have been on,

0:59:290:59:32

pretty much from the beginning.

0:59:320:59:33

And it is, the way that we cook these carrots,

0:59:330:59:36

is like the Vichy style.

0:59:360:59:38

Like Vichyssoise style, but it's slightly, slightly different.

0:59:380:59:43

We put star anise in it. So if we get star anise...

0:59:430:59:46

Star anise is in these little things here.

0:59:460:59:48

You use the whole star anise, quite a lot of them, as well.

0:59:480:59:51

Yeah, it's all that flavour we're looking for.

0:59:510:59:53

That's the thing that makes the carrot very, very special.

0:59:530:59:56

-Along with a huge amount of flavour from sugar, salt and butter.

-Right.

0:59:561:00:02

Star anise will go in, and the carrots will go in.

1:00:021:00:05

The point of this is, we're going to braise them. They're cooked...

1:00:051:00:08

I'm not really into that al dente kind of veg.

1:00:081:00:10

I'm really more into making sure everything's cooked

1:00:101:00:13

-and tastes proper.

-Right.

1:00:131:00:14

With that, you can see here...

1:00:141:00:17

on this, the red wine, the scum's beginning to come to the top.

1:00:171:00:21

I'm just going to skim that off.

1:00:211:00:24

You've got the lovely smell of the red wine coming up.

1:00:261:00:29

Looks good so far?

1:00:301:00:32

Carrots are braising, and we cook them for a long, long time.

1:00:331:00:36

And then reduce the liquor right down.

1:00:361:00:38

What happens is, the sugar and butter kind of emulsify,

1:00:381:00:41

it'll give a beautiful glaze to the carrots.

1:00:411:00:43

-How long will you cook that for, as it is?

-Do you know what?

1:00:431:00:46

It could be anything between... I'd say it's up to 40 minutes.

1:00:461:00:49

-Right, OK.

-Maybe an hour.

-OK. And then we end up with that one there.

1:00:491:00:52

And we end up with that one there.

1:00:521:00:53

So you get a nice colour on this beef.

1:00:531:00:55

If we had a bit more time, we'd get a lot more colour on it.

1:00:551:00:58

But what happens is, the red wine begins to colour it immediately,

1:00:581:01:01

so it gives it a lovely flavour.

1:01:011:01:04

In goes the red wine.

1:01:041:01:06

On top of that...

1:01:061:01:08

we're going to use some beef stock.

1:01:081:01:10

This is beef stock that comes from...

1:01:101:01:12

This is supermarket beef stock, but you can make your own.

1:01:121:01:15

You can use dark chicken stock, you can use veal stock,

1:01:151:01:18

just as long as it's flavoured. Don't use fish stock, that's wrong.

1:01:181:01:22

-Lid on.

-Lid on.

-Yeah.

1:01:221:01:24

And then it's going to go into the oven.

1:01:241:01:26

Do you want me to cook this cabbage?

1:01:261:01:28

That would be wonderful, chef.

1:01:281:01:30

You want a little bit of... Are you going to use cumin seeds in there?

1:01:301:01:33

No, caraway.

1:01:331:01:34

-Caraway.

-Caraway seeds.

1:01:341:01:35

We've got caraway seeds, flavour of caraway.

1:01:351:01:38

We're got star anise, we've got ginger.

1:01:381:01:40

So they're all, like, winter-warming kind of spices.

1:01:401:01:45

So that goes into the oven.

1:01:471:01:49

We're going to braise that at around about 140 degrees.

1:01:491:01:55

Maybe 130, for about 3.5...

1:01:551:01:59

..to four hours.

1:02:011:02:03

-Looks good to me.

-Just until it's cooked. And then we leave it.

1:02:031:02:07

So the secret of it is, you use that marinade, but it's the boiling

1:02:091:02:13

that's the key to it, really, to get rid of all that stuff on the top?

1:02:131:02:17

That's it, exactly.

1:02:171:02:18

And then, with the braise, we're just going to add

1:02:181:02:21

a little bit of this sauce to a pan.

1:02:211:02:24

We're going to reduce it down, and that's going to make our gravy.

1:02:241:02:27

So, if you were cooking these carrots for 40 minutes

1:02:281:02:30

and wanted them for dinner, I suppose you could reheat these?

1:02:301:02:33

Absolutely, you could get them done,

1:02:331:02:35

reheat them, leave them in the fridge.

1:02:351:02:37

You can see, it's beginning to get this almost like a caramel,

1:02:371:02:39

toffee kind of thing going on. Which is absolutely delicious.

1:02:391:02:43

OK, we will lift out one of these pieces of shins of beef.

1:02:431:02:48

-It's a proper portion as well?

-Oh, yeah.

1:02:481:02:51

Well, James, you know me, we do proper portions.

1:02:511:02:55

None of that faffing about stuff.

1:02:551:02:58

-How we doing with that cabbage?

-Yeah, it's ready.

1:02:581:03:00

The thing about the cabbage,

1:03:001:03:02

we try to make sure that it keeps its flavour.

1:03:021:03:04

The best way of doing that is by cooking it...

1:03:041:03:06

No-one likes stewed cabbage.

1:03:061:03:08

Nice and green. Got salt in there, chef?

1:03:081:03:11

-Got salt in there.

-Perfect.

-Little bit more.

1:03:111:03:15

Carrots are coming down.

1:03:151:03:17

-Sauce is coming down.

-Ready when you are.

-We're all over it.

1:03:171:03:19

We're all over it.

1:03:191:03:20

OK. A little bit of the cabbage on the plate.

1:03:211:03:25

The thing with this, because it's quite hearty,

1:03:251:03:27

we're not actually serving any starch.

1:03:271:03:30

We're not serving any potatoes.

1:03:301:03:32

You could always serve potatoes with it, but for me...

1:03:321:03:35

Thank you very much, chef.

1:03:351:03:37

As you can see, there's a lovely glaze going on with these carrots.

1:03:371:03:40

Loads and loads of flavour.

1:03:401:03:42

We've just reduced the sauce,

1:03:421:03:43

a nice kind of like a cooking-liquor glaze.

1:03:431:03:46

Loads and loads of flavour profile coming through there.

1:03:461:03:49

We've got a bit of ginger, little bit of star anise,

1:03:491:03:51

and a little bit of caraway.

1:03:511:03:53

So it's a nice, wintry warmer, but without it being too filling,

1:03:531:03:56

because there's no carbohydrate.

1:03:561:03:58

-And don't forget the carrot.

-Don't forget the carrot.

1:03:581:04:01

So we have here, my braised shin of beef,

1:04:011:04:03

with Hand And Flowers carrot and cabbage.

1:04:031:04:05

That's what it is.

1:04:051:04:07

It's all about the carrot as well.

1:04:121:04:15

-All about the carrot.

-Have a seat.

1:04:151:04:17

Dive in.

1:04:171:04:19

-Tell us what you think of that.

-Looks unbelievable.

1:04:191:04:22

Looks great, doesn't it, really?

1:04:221:04:23

It's interesting, when you were saying, those carrots, because

1:04:231:04:26

chefs are obsessed with cooking things al dente and stuff like that.

1:04:261:04:29

-They really do work when you cook them for longer.

-Super-soft.

1:04:291:04:31

The idea of it is to be as if it was braised with the beef.

1:04:311:04:35

But this way, you keep it separate, it stays lovely,

1:04:351:04:37

real, clean flavour.

1:04:371:04:38

Unbelievable!

1:04:381:04:40

LAUGHTER

1:04:401:04:41

A great tip on the vegetables there.

1:04:461:04:49

And from the man who you can really trust.

1:04:491:04:52

Now it's time for the omelette challenge.

1:04:521:04:54

Today, Glynn Purnell takes on Theo Randall,

1:04:541:04:57

and there's only three seconds between them.

1:04:571:05:00

The competition, I promise, is fierce.

1:05:001:05:03

Let's get down to business. All the chefs that come on the show battle it out against the clock

1:05:031:05:07

to test how fast they can make a three-egg omelette.

1:05:071:05:09

Glynn, you're about halfway up the board, 26.32 seconds here.

1:05:091:05:12

Pretty respectable time.

1:05:121:05:14

However, long way to go to catch up this fella.

1:05:141:05:16

At 23 seconds, it may be only slight,

1:05:161:05:18

but there's a massive difference between the two of them.

1:05:181:05:20

Usual rules apply, boys, three-egg omelette, cooked as fast as you can.

1:05:201:05:23

Let's put the clocks on the screens.

1:05:231:05:25

The clock stops when the omelette hits the plate. Are you ready?

1:05:251:05:27

-Ready.

-Yep, ready.

-Three, two, one... Go!

1:05:271:05:30

I just love the concentration!

1:05:381:05:40

They say it's not serious, it is serious.

1:05:401:05:43

No, that's a three-egg omelette, don't be cheeky.

1:05:431:05:46

Come on, boys!

1:05:461:05:48

Got to be an omelette.

1:05:511:05:52

GONG

1:05:521:05:53

GONG

1:05:551:05:56

Pretty quick, pretty quick.

1:05:561:05:58

-No crease, no colour.

-No crease, no colour!

1:05:581:06:00

Halfway on the plate!

1:06:001:06:02

Halfway on or halfway off, depends how negative you are.

1:06:031:06:07

Look, he's left half of it, there, chef.

1:06:071:06:09

Well, you nearly did in there, I spotted that.

1:06:091:06:12

That's about right, isn't it, chef?

1:06:131:06:16

Don't kid yourself!

1:06:171:06:19

Eh, come on!

1:06:191:06:20

Right.

1:06:201:06:21

We'll do...

1:06:231:06:24

..Glynn first.

1:06:251:06:26

I'm not even going to get excited, James,

1:06:281:06:30

cos I know this game we play, every time I come on.

1:06:301:06:33

-The tension's killing me!

-Calm down, it's all right!

1:06:331:06:36

Where's the knife, just to cut the atmosphere?

1:06:361:06:38

LAUGHTER

1:06:381:06:39

Or spatula?

1:06:391:06:40

You did it quicker.

1:06:401:06:42

In 25...

1:06:441:06:45

..25.48.

1:06:471:06:49

Still nowhere near 23...

1:06:491:06:51

-Just above Sat Bains.

-Aw!

1:06:511:06:54

-Oh, you're there.

-There you are.

1:06:541:06:56

-At least it's an improvement, a step in the right direction.

-Theo.

1:06:561:07:00

Where are you?

1:07:011:07:03

23, am I?

1:07:031:07:04

You did it...

1:07:081:07:09

-quicker.

-Ooh!

1:07:091:07:12

A lot quicker.

1:07:121:07:13

-He in't on the blue, is he?

-A lot, lot quicker.

1:07:131:07:16

You did 0.2 of a second quicker.

1:07:161:07:19

Didn't move anyway!

1:07:221:07:23

For me, that's consistency.

1:07:231:07:25

-At least you get your old one.

-Thank you!

1:07:251:07:28

Now time for Stephen Terry,

1:07:321:07:33

who learned his trade from the infamous Marco Pierre White.

1:07:331:07:37

He's preparing a pasta dish that's sure to get your stomach rumbling.

1:07:371:07:41

-Welcome back, Stephen.

-Thanks, James.

1:07:411:07:43

We've got an unusual dish.

1:07:431:07:45

I know we've got to crack on and get this pork cooking, so fire away.

1:07:451:07:49

What's the name of it, first of all?

1:07:491:07:50

Rotolo, it just means rolled, you know, like a pasta rotolo.

1:07:501:07:53

Basically, we've got some roast pork that's been diced up.

1:07:531:07:56

So we're going to refry that.

1:07:561:07:58

And we're going to put some veg in with it.

1:07:581:08:01

Does it need to be well cooked, this?

1:08:021:08:04

I mean, as in slow roasted, that kind of stuff?

1:08:041:08:07

Or is it anything that's soft?

1:08:071:08:08

You could do this with chicken or anything, really?

1:08:081:08:11

You could do, but they thing with chicken is, it's too lean.

1:08:111:08:13

You need a decent fat content,

1:08:131:08:14

there's got to be a good bit of fat in it.

1:08:141:08:17

So I've got some carrots and celery.

1:08:171:08:19

You've got some...?

1:08:191:08:20

Got some tops of fennel here.

1:08:201:08:23

Put some flat parsley in.

1:08:231:08:25

Doesn't need to be picked amazingly well,

1:08:251:08:27

it's all going to be blitzed up in the food processor.

1:08:271:08:29

There you go. That's started.

1:08:291:08:31

-Yep.

-So, what's next then, for this?

1:08:311:08:34

Because this is a pasta dish, but one... We've never had this

1:08:341:08:37

on the show before, particularly what we're going to do.

1:08:371:08:40

Basically, like you said, a Swiss roll sort of look to it?

1:08:401:08:43

Yeah, roll it up.

1:08:431:08:45

It's a classic, Italian pasta dish.

1:08:451:08:47

All pasta dishes are essentially as much about pasta as they are

1:08:471:08:49

about the filling, or the ingredients that go with it,

1:08:491:08:52

or the sauce. And this is no different.

1:08:521:08:54

Where do you get your ideas from nowadays?

1:08:541:08:56

I mean, food's evolved so much

1:08:561:08:58

since we were both cooking in London, hasn't it, really?

1:08:581:09:00

This dish was inspired by River Cafe,

1:09:001:09:04

a legendary Italian restaurant in London.

1:09:041:09:07

I saw the recipe for it many years ago, about 15 years ago.

1:09:071:09:11

They poach it, the pasta, raw, with the filling.

1:09:111:09:14

But I just blanch the pasta.

1:09:141:09:16

Someone said to me a while ago, "Why are you doing it raw

1:09:161:09:19

"when you can just blanch and roll it up?"

1:09:191:09:22

You're on about the pasta. The pasta, we've actually done.

1:09:221:09:24

So you can tell us about the recipe we've got here.

1:09:241:09:27

What's the recipe for your pasta?

1:09:271:09:29

I use the standard recipe,

1:09:291:09:30

an industry-standard recipe that most chefs seem to know.

1:09:301:09:33

It's 550g of 00 pasta flour, which is a fine pasta flour.

1:09:331:09:37

And with six egg yolks and four whole eggs.

1:09:371:09:41

And then, what we're going to do,

1:09:411:09:43

you roll it out as a whole piece, that's the key to this.

1:09:431:09:45

I know you want to get that cooking, so...

1:09:451:09:47

And also to remember, try to maximise the width of your pasta

1:09:471:09:49

to the size of your pasta machine, so you get the maximum width.

1:09:491:09:52

What we're going to do is blanch this pasta in the water.

1:09:521:09:54

I'm just going to put it in like this, so it doesn't stick together.

1:09:541:09:57

We're going to use three sheets of this pasta.

1:09:571:09:59

What we're going to do, we're going to overlap them on clingfilm.

1:09:591:10:03

And make a large sheet, and spread the pork over the top.

1:10:031:10:07

-And then roll it up.

-The way you're putting it in the water's quite important, isn't it?

1:10:071:10:11

Yeah, otherwise it'll stick together and be hard to get it apart.

1:10:111:10:15

As long as it touches the water without touching itself first,

1:10:151:10:18

-it's fine. We put three of these in.

-I see you've got chilli flakes in.

1:10:181:10:21

The last time you were here... You're a big fan of those,

1:10:211:10:24

-you were sticking those with sausages and gnocchi.

-Yeah.

1:10:241:10:27

It's just an essential ingredient for me.

1:10:271:10:30

Chilli, garlic, very Italian.

1:10:301:10:33

You're just basically blanching those, not thoroughly cooking them?

1:10:341:10:37

Yeah, it is cooked, but fresh pasta takes a minute to cook.

1:10:371:10:41

And what I do, lay some clingfilm on here.

1:10:411:10:45

I'm going to do a little sauce to go with this.

1:10:451:10:48

It's been busy times for you at the Hardwick.

1:10:481:10:50

Anyone who hasn't been there, it's an amazing sort of pub.

1:10:501:10:53

You've had a group of chefs there recently as well, doing...

1:10:531:10:56

We had a fantastic gala dinner, which was on the Friday,

1:10:561:10:59

before the Abergavenny Food Festival.

1:10:591:11:03

And we're doing it again this year on the 19th of September.

1:11:031:11:06

And James is going to be joining me again,

1:11:061:11:08

with Andrew Pearn, Ben Tish again, Dominic Chapman

1:11:081:11:11

-and Kevin Gratton, who's the executive chef for Mark Hix.

-Yeah.

1:11:111:11:14

And we're going to do another six-course dinner.

1:11:141:11:17

We're trying to raise money for charity.

1:11:171:11:20

A fantastic charity in Wales that has a respite home for sufferers

1:11:201:11:24

of early-onset Alzheimer's.

1:11:241:11:26

And Nigel O'Sullivan from Fine Wines Direct, he's fantastic,

1:11:261:11:30

supplied our wines, and it's a great all-round night.

1:11:301:11:34

-Going to be busy, by the sounds of things.

-Yeah.

1:11:341:11:36

-He didn't ask me before this!

-I didn't, did I?

1:11:361:11:39

Just come for a meal.

1:11:391:11:40

Right, I'm going to take this mixture now.

1:11:401:11:42

You want this blended, this one, now?

1:11:421:11:44

We're going to blend it. I haven't put any salt in,

1:11:441:11:46

-could you season it for me, please?

-I can season that.

1:11:461:11:49

What I'm going to do is, this pasta's been refreshed.

1:11:491:11:51

We need to drain it off. Using a tea towel.

1:11:511:11:54

You don't want it too fine though, do you, this?

1:11:541:11:56

It doesn't matter, to be honest with you, James.

1:11:561:11:58

It doesn't need to be too chunky,

1:11:581:11:59

-otherwise it'll be hard to spread around.

-Right.

1:11:591:12:02

And what happens if it's too wet?

1:12:021:12:04

-You can add some breadcrumbs.

-Right.

1:12:041:12:06

You don't want it too wet, otherwise it'll be quite hard...

1:12:061:12:08

-There's breadcrumbs here if it's a bit wet.

-No, it's all right.

1:12:081:12:11

-You want some lemon zest in there as well?

-Yep, lemon zest would be good.

1:12:111:12:14

Needs to have that lemon. The whole lemon zest would be great.

1:12:141:12:17

I'll just get this pasta.

1:12:171:12:19

Now, this is the important bit, so I'll leave this with you.

1:12:191:12:22

So go on, show us this bit.

1:12:221:12:24

Basically, just lay it out on the clingfilm.

1:12:241:12:28

You've got to do that for each sheet of pasta.

1:12:281:12:32

If you've got a wider pasta machine, you probably only need two sheets.

1:12:321:12:35

But most domestic pasta machines are this wide.

1:12:351:12:38

There's another good thing, a lot of people have got pasta machines

1:12:381:12:41

and don't really use them, because they're maybe

1:12:411:12:44

-a bit shy of using them, they've been bought them as a gift.

-Yeah.

1:12:441:12:47

A bit of colour on that endive.

1:12:481:12:51

And we've got to make a quick sauce with that.

1:12:511:12:53

-I'll crack on with that.

-Bit of chicken stock on there.

1:12:531:12:55

We'll reduce that. Once that's reduced, some chopped chives

1:12:551:12:58

-and a bit of cream.

-OK, I'll get on with that.

1:12:581:13:00

You carry on and do your pasta.

1:13:001:13:03

-So you really need them as wide as possible, this one?

-Absolutely.

1:13:061:13:09

You've got to roll it up,

1:13:091:13:11

so you need to have something to be able to roll.

1:13:111:13:13

Just overlap them slightly, so they stick together.

1:13:131:13:17

-Got the other one, there you go.

-Thank you.

-There you go.

1:13:171:13:19

The other thing we're going to do this year, we're going to...

1:13:191:13:23

Jason Atherton suggested we should do a Coast reunion dinner

1:13:231:13:27

at the Hardwick, with myself, himself,

1:13:271:13:29

Ben Tish, who worked at Coast.

1:13:291:13:30

-This is where you all used to work at?

-Yeah.

1:13:301:13:32

And Hywel Jones, the executive chef at Lucknam Park.

1:13:321:13:35

So we're going to plan...

1:13:351:13:36

We haven't got a date yet in the diary,

1:13:361:13:38

we're waiting on Jason, he's the busiest one out of all of us...

1:13:381:13:40

He's opening restaurants all over the place!

1:13:401:13:42

He keeps popping in here and then flying off to Asia again.

1:13:421:13:45

It's trying find the time when Jason's in the country.

1:13:451:13:47

-Right, this is fantastic now.

-We put this on here, like so.

1:13:471:13:51

-Great.

-Right, clingfilm over the top.

1:13:551:13:58

You need a bit of clingfilm for this recipe.

1:13:581:14:01

All I've done with the fennel, I've just thinly sliced it,

1:14:031:14:05

put it in a bit of ice.

1:14:051:14:07

Yeah, get it nice and crunchy.

1:14:071:14:08

Some of the chives are going to go in there, into a salad,

1:14:081:14:10

the other ones are going to go into the chicory that's reducing there.

1:14:101:14:14

A lot of people don't cook with chicory that much,

1:14:141:14:16

-but it is fantastic.

-I love it. I love that bitterness.

1:14:161:14:19

We roll that, using a rolling pin on top of the clingfilm,

1:14:201:14:23

makes it so much easier to roll it out.

1:14:231:14:27

Bring it down to the bottom, so you've got something to start with.

1:14:281:14:31

Doesn't have to go as wide, because you're going to trim it off anyway.

1:14:311:14:35

Like so.

1:14:351:14:36

-Like that.

-People will be just waking up from their hangovers,

1:14:391:14:41

-thinking, what on Earth are we doing?

-All will be revealed.

1:14:411:14:45

-It is fantastic, this.

-OK.

1:14:451:14:48

-This is where you can mix and match, you could do whatever you want.

-Absolutely.

1:14:481:14:51

Using a pair of scissors, because, otherwise, if you use a knife,

1:14:511:14:54

you'd cut through the clingfilm.

1:14:541:14:56

Trim off the excess pasta.

1:14:581:14:59

-That'll do.

-OK.

1:15:031:15:04

This is the...

1:15:051:15:07

Just start it off.

1:15:071:15:08

-Folding it.

-This is where you get the idea

1:15:101:15:12

-of the Swiss roll from?

-Yeah. Fold it over.

1:15:121:15:14

With a Swiss roll,

1:15:171:15:18

you'd use the tea towel underneath the sponge to help roll it up.

1:15:181:15:21

You can use the clingfilm if you want, but...

1:15:211:15:22

James is watching this thinking,

1:15:221:15:24

"I'll stick that on the menu, that'll do."

1:15:241:15:26

You can use this as a garnish for a dish.

1:15:261:15:28

It doesn't matter if you get a little rip like that,

1:15:281:15:30

because you're just rolling it inside anyway.

1:15:301:15:32

Just make sure it's nice and tight.

1:15:321:15:34

And this'll have to go in the fridge.

1:15:341:15:36

Needs to go in the fridge for about 20 minutes.

1:15:361:15:39

Like so. And then wrap it up in the clingfilm.

1:15:411:15:44

Again, it doesn't have to be...

1:15:441:15:46

Doesn't matter if it comes out the end.

1:15:461:15:49

Like so.

1:15:491:15:50

I'll just cut that off. Not with that one.

1:15:551:15:57

I'll use your posh knife.

1:15:571:15:59

There we are.

1:15:591:16:01

So it looks like that, but it's got to chill down.

1:16:011:16:03

So I'll get that in the fridge.

1:16:031:16:05

I've just basically dusted these with a little bit of flour.

1:16:051:16:10

This is what you want.

1:16:101:16:11

How long would you leave this to rest in the fridge?

1:16:111:16:16

-Oh, you've got one there?

-Yeah, I've got it there for you.

1:16:171:16:20

Way ahead of me.

1:16:201:16:22

Bit of olive oil.

1:16:221:16:23

How long would that go in the fridge for, then? Couple of hours?

1:16:251:16:28

-No, 20 minutes.

-20 minutes?

-Yeah.

1:16:281:16:30

Just get some colour on them.

1:16:311:16:33

Our sauce is reducing down, that's that chicory.

1:16:331:16:36

And then we've got our little salad here, with some lemon juice,

1:16:361:16:38

some oil, few little herbs in there.

1:16:381:16:42

And then you want some herbs in this one as well.

1:16:421:16:44

-Just basically colouring this...

-Yeah.

1:16:441:16:47

-Lemon juice going in there as well.

-Lemon juice.

1:16:471:16:49

-It needs some salt as well.

-OK, I'll season that.

1:16:491:16:53

OK.

1:16:551:16:56

Do you want a little bit of butter in there to colour it, or not?

1:16:561:16:59

You can have a bit of butter if you like a bit of butter in there.

1:16:591:17:01

"Like a bit of butter"?

1:17:011:17:03

-It's a bit of an understatement!

-So, as they colour...

1:17:041:17:07

..like so...

1:17:081:17:09

Little bit of salt.

1:17:131:17:14

Just drain some of that fennel off.

1:17:161:17:18

So you bring this down to almost like it's dry,

1:17:181:17:20

-not really like a sauce, this one?

-Yeah, it's a nice...

1:17:201:17:23

You could put it on a bed of salad, if you wish.

1:17:231:17:26

But I think...

1:17:261:17:27

-Ready when you are.

-I like...

1:17:291:17:30

I like endive, it's a nice contrast to the filling.

1:17:331:17:36

As I say, a lot of people just put it in salads,

1:17:361:17:38

-but cooking with it's fantastic.

-I cook a lot of salads.

1:17:381:17:41

Braising it with orange juice and that kind of stuff, it's lovely.

1:17:411:17:44

I'm not a big salad fan, but I like it cooked.

1:17:441:17:45

-Cloth, there you go.

-Thank you.

1:17:511:17:53

Pop those on there.

1:17:531:17:54

We'll just put three on, I think.

1:17:581:18:01

-And then some of the fennel salad.

-Looking good.

-Nice and quirky.

1:18:011:18:03

You thought you were getting alphabet spaghetti for breakfast.

1:18:031:18:07

-There we are.

-It's bit fancy. So tell us the name of this dish?

1:18:071:18:11

Pork pasta rotolo and creamed endive

1:18:111:18:12

with a nice, crispy salad of fennel.

1:18:121:18:14

How good does that look?

1:18:141:18:16

And you get to dive into this. This looks brilliant, doesn't it?

1:18:211:18:24

Right, dive into that.

1:18:241:18:26

Tell us what you think of that one?

1:18:261:18:28

I've never had this before, like this. Have you seen that before?

1:18:281:18:30

I haven't, I think it's a great thing.

1:18:301:18:32

Like Stephen said, great for a garnish as well, in a restaurant.

1:18:321:18:35

Goes well with so many different things. Game, anything really.

1:18:351:18:38

It's a great way of using your pork up.

1:18:381:18:40

We do it, we make fish and chicken mousses and then put it in.

1:18:401:18:42

Then you have to cook it. But, again, it's fantastic,

1:18:421:18:45

using your fish trim up to make a mousse to put it in.

1:18:451:18:47

That's amazing.

1:18:471:18:48

Thanks, Steve. That was a true masterclass in pasta.

1:18:531:18:56

Now, when actress Laura Main came to the studio

1:18:561:18:59

to face her food heaven or food hell, she was shouting for salmon.

1:18:591:19:02

But would she be burdened with bananas? Let's find out.

1:19:021:19:06

It's time to find out whether Laura will be facing

1:19:061:19:08

-food heaven or food hell. Food heaven would be this salmon.

-Yes!

1:19:081:19:11

Turned into the Scandinavian dish, gravlax.

1:19:111:19:13

With salt and sugar and cured,

1:19:131:19:14

to go with a little bit of mustard mayonnaise,

1:19:141:19:17

some charred bread as well, some cucumber pickle.

1:19:171:19:19

Food hell would be the pile of bananas over there.

1:19:191:19:22

Three different styles - tarte tatin, cheesecake and deep-fried,

1:19:221:19:27

that's what we're going to do.

1:19:271:19:28

Which I know that this guy wanted.

1:19:281:19:30

That drew our corners level-level, they were two apiece.

1:19:301:19:34

It was Ken who had the final decision which one it would be.

1:19:341:19:37

-He likes salmon, so that's what he's chosen.

-Thank you!

-Saved you, there.

1:19:381:19:42

Basically, what we're going to do, start off with this,

1:19:421:19:45

and do the mayonnaise first of all.

1:19:451:19:47

I'm going to give the curing side of it to Nathan.

1:19:471:19:51

So, basically, with the pickle - we'll get this on as well -

1:19:511:19:54

the pickle comes in the form of a little bit of white wine vinegar,

1:19:541:19:57

or rice wine vinegar, that's going to go in there, with some sugar.

1:19:571:20:01

In there. And some salt.

1:20:011:20:04

OK, that's going to go in there.

1:20:041:20:05

So we just warm that up until it's dissolved, really.

1:20:051:20:08

That's basically the pickle done for our cucumber.

1:20:081:20:11

Next, we're going to turn our attention to mayonnaise.

1:20:111:20:14

Meanwhile, we'll follow Nathan, over there.

1:20:141:20:16

Ken's going to make some nice little croutons.

1:20:161:20:18

With the curing, it's equal quantities salt and sugar.

1:20:181:20:24

Now, I don't know which type of salt you use, Nathan,

1:20:241:20:26

whether you use a bit of sea salt or...?

1:20:261:20:29

I tend to use sea salt, yeah,

1:20:291:20:30

or rock salt, because it's a bit cheaper.

1:20:301:20:33

But the sugars, the herbs and stuff, you can do anything, can't you?

1:20:331:20:37

You can do different things.

1:20:371:20:39

-And James's recipe's got to deal with it, so...

-You don't have to...

1:20:391:20:42

You can do it at the end, really. A little bit of that.

1:20:421:20:46

-Put it over the top of the tray. You can explain what's happening.

-Yep.

1:20:461:20:49

Just put some salt, and then cover the salmon completely in salt.

1:20:491:20:53

And that salt will cure the fish, and it's basically cooking it.

1:20:541:20:58

You'll have a lovely firmness, and then you can eat it as is.

1:20:581:21:01

-So we'll leave that for 24 hours?

-Yeah, 24 hours.

1:21:011:21:05

We've got one in the fridge, and that's it.

1:21:051:21:07

It used to be, I believe, fermented, that's what it used to be,

1:21:071:21:10

just off the seafront,

1:21:101:21:13

they used to ferment it. Nowadays, curing it is much simpler.

1:21:131:21:17

The mayonnaise, I'm just going to use some of this rapeseed oil.

1:21:171:21:20

Just slowly added into the egg yolks with a little bit of mustard.

1:21:201:21:24

And you slowly, slowly add this rapeseed oil.

1:21:241:21:27

Traditionally, mayonnaise would be made with veg oil,

1:21:271:21:30

so it would be white.

1:21:301:21:31

But if you use the rapeseed oil, you end up with this wonderful colour.

1:21:311:21:34

You wouldn't use olive oil, because it's too strong.

1:21:341:21:36

But, mix this together, and you end up with...

1:21:361:21:39

I'm just going to add some mustard to this, a little bit of vinegar,

1:21:391:21:42

you end up with a nice mayonnaise to go with it.

1:21:421:21:44

-Ken's nice and quiet over there. Chopping the dill...

-Chopping away.

1:21:441:21:48

..to make these little croutons. I'll turn up that grill as well.

1:21:481:21:50

Are you allergic to mayonnaise, did I hear someone say?

1:21:501:21:53

-I am allergic to mayonnaise.

-So what's the ingredient that's...?

1:21:531:21:56

I'm allergic to horseradish as well, but these chefs don't listen to me,

1:21:561:22:00

and they just bring it on the show to wind me up.

1:22:001:22:03

Yeah, there's apparently,

1:22:031:22:05

a lot of people who are allergic to mayonnaise and kiwi fruit.

1:22:051:22:09

There's an acid in kiwi fruit that's used to stabilise mayonnaise,

1:22:091:22:12

-that's what I was told.

-Ah, OK.

1:22:121:22:14

I haven't tried it since I had those patches on me back,

1:22:141:22:16

and then I collapsed.

1:22:161:22:18

So don't I feel like I don't really need to try it any more.

1:22:181:22:21

-Make your own.

-The doctor said,

1:22:211:22:22

"You might be cured of it now, you might be all right."

1:22:221:22:25

I went, "No, you're all right, it's fine."

1:22:251:22:27

Making it yourself is really easy.

1:22:271:22:29

And you can actually make salad cream exactly the same way.

1:22:291:22:32

Instead of using raw egg yolks, you can use hard-boiled egg yolks.

1:22:321:22:36

Right, we're going to make the cucumber now.

1:22:361:22:38

So if you can peel me the cucumber for this one.

1:22:381:22:40

We're going to make a cucumber ketchup.

1:22:401:22:43

But we're also going to do pickled cucumbers.

1:22:431:22:46

So if we can take the seeds out of that cucumber that you're doing,

1:22:461:22:50

and we'll pickle it. And then, with this one,

1:22:501:22:52

I'm going to do this really nice ketchup, which is...

1:22:521:22:56

But ketchup's always got a necessity in there, vinegar,

1:22:561:22:59

and it's always got a sugar in there.

1:22:591:23:00

Whether it's tomato or whatever it is.

1:23:001:23:02

Generally, with tomato ketchup, it's done with malt vinegar

1:23:021:23:05

and with brown sugar.

1:23:051:23:06

With this one, we're not going to cook it.

1:23:081:23:10

Normally, with ketchup, you'd cook it.

1:23:101:23:12

But this, we're just going to put straight into our blender,

1:23:121:23:15

like that.

1:23:151:23:16

Get the lid on.

1:23:161:23:18

Get the lid on.

1:23:191:23:21

Get the lid on!

1:23:211:23:23

Get the lid on.

1:23:231:23:24

Put the lid on, there.

1:23:241:23:26

Right, we'll get this bread char-grilling.

1:23:261:23:29

This is blitzed-up cucumber.

1:23:291:23:31

You need some sugar, salt...

1:23:311:23:34

Right.

1:23:341:23:35

..and a vinegar. The vinegar, really, in here.

1:23:371:23:40

You throw the vinegar in.

1:23:401:23:41

Instantly, what you end up with is something that looks like

1:23:411:23:44

a very runny, sort of gazpacho soup, I suppose, more than anything else.

1:23:441:23:48

Just a little bit of oil, want to thicken that up just a touch.

1:23:491:23:53

Then you'll put some...

1:23:531:23:55

BLENDER DROWNS SPEECH

1:23:551:23:57

Little bit thicker. That's all right.

1:24:021:24:04

Then pop some of this mustard in.

1:24:041:24:07

You might want a touch of lemon in there.

1:24:071:24:09

Lemon's over there.

1:24:091:24:11

There you go. You can spread that over the top.

1:24:111:24:14

You can see this mixture now, it's actually really liquid.

1:24:141:24:17

If I show you that, look...

1:24:171:24:19

..it's really liquid.

1:24:201:24:22

Now, you turn your attention to something

1:24:221:24:25

that is in the supermarkets.

1:24:251:24:27

Which is this stuff, it's called xanthan gum.

1:24:281:24:30

-Sorry, that pickle goes in this...

-Oh, yes.

1:24:301:24:32

And that goes in there for about 30 seconds,

1:24:341:24:36

then we'll chargrill it.

1:24:361:24:37

This is xanthan gum, which, I believe, I might be wrong,

1:24:371:24:40

and we'll get letters about it, but it's what holds make-up together.

1:24:401:24:43

-Oh, right.

-A natural product, apparently.

1:24:431:24:45

Don't ask me why, but it's going to go in our ketchup.

1:24:451:24:49

Because this is used as a thickener.

1:24:491:24:51

At the moment it's very liquid, but the minute you add this...

1:24:511:24:55

and unlike cornflour, where you have to slake it,

1:24:551:24:58

the minute you add it and mix it up...

1:24:581:25:01

..it stabilises this and brings it all together.

1:25:041:25:06

-If you look in there, look.

-Oh, yes.

1:25:061:25:09

You get this sort of ketchup kind of thing.

1:25:091:25:11

But, when you taste it, it tastes like a cucumber ketchup.

1:25:111:25:14

But if you blitz it up for long enough,

1:25:141:25:17

you end up with it being nice and green, which is what this one is.

1:25:171:25:21

So, the salmon is there.

1:25:211:25:23

We're going to leave Nathan to slice this.

1:25:241:25:27

We've got the cucumber, which is happening.

1:25:271:25:30

We'll grab our plate.

1:25:301:25:31

-How we doing?

-Yeah, lovely.

1:25:321:25:34

-But it is so simple to do.

-It is, very simple. It's time, isn't it?

1:25:351:25:39

You can put a straight line over it this time.

1:25:391:25:42

Just do a nice line of it.

1:25:421:25:44

We've got some toasted bread here,

1:25:441:25:46

with some... These are little nigella seeds,

1:25:461:25:49

or black onion seeds, these are called.

1:25:491:25:52

-If you out lift these bits of cucumber out.

-Sure.

1:25:521:25:54

They can go on here, Ken. That's all right, just...

1:25:541:25:57

That's that one.

1:25:591:26:00

They can go on there. A few more.

1:26:001:26:02

-That's it.

-One more?

-"One more"?

1:26:041:26:07

-How many people are eating?

-It's a salmon portion, chef.

1:26:071:26:10

Bit more.

1:26:101:26:11

Keep going.

1:26:111:26:13

And then we just put some of these little nigella seeds over the top,

1:26:131:26:16

which I absolutely love.

1:26:161:26:18

That'll do. That'll do, I'll let you off.

1:26:181:26:21

And then, you've got some of this ketchup,

1:26:211:26:24

which is a great way to use up the skins of the cucumber, as well.

1:26:241:26:29

Cos it goes into this weird texture, with the vinegar...

1:26:301:26:35

and the, er...

1:26:351:26:36

..the salt and sugar makes it taste great.

1:26:381:26:41

So you've got the little pickled cucumber to go with it.

1:26:411:26:45

Like that.

1:26:451:26:47

You've got some of this mayonnaise to go with it as well.

1:26:471:26:50

Bit of mustard mayonnaise, sits on the side.

1:26:501:26:54

Some of your bread.

1:26:541:26:56

On the top, like that.

1:26:571:26:59

There you have it.

1:27:011:27:03

Just a simple little gravlax.

1:27:031:27:06

-Dive in.

-Thank you!

1:27:061:27:09

Ooh!

1:27:091:27:10

-You get to try this as well.

-Looks great.

1:27:121:27:14

So, with the bread, and have a taste,

1:27:141:27:18

-with the pickle as well, to go with it.

-Thank you.

1:27:181:27:20

Right...

1:27:221:27:23

-Tell us

-what you think. Yes.

1:27:241:27:26

With a little pickled cucumber as well.

1:27:261:27:29

You can tell it's your first time on the show, Ken.

1:27:291:27:32

You've got to understand, it's every person for himself on this show.

1:27:321:27:35

Don't wait.

1:27:351:27:37

Dive in.

1:27:371:27:39

-It's a lovely combination, that.

-Yeah.

-Mmm!

1:27:391:27:42

Happy with that?

1:27:431:27:44

It's just nice and simple, but it's always that half and half,

1:27:441:27:47

-salt and sugar, to make. Nice and simple.

-That's beautiful!

1:27:471:27:49

Now, if anyone's just waking up,

1:27:491:27:50

-Call The Midwife's back on our screens?

-It is!

1:27:501:27:53

-New series, series four?

-Series four, and I think

1:27:531:27:55

it's going to be on a Sunday night in the next two or three weeks.

1:27:551:27:58

Yeah, and it runs for, what, you've got nine episodes?

1:27:581:28:00

We've had the Christmas special, so that's the nine in total.

1:28:001:28:03

But eight in the series, yeah.

1:28:031:28:05

And a new series on the horizon as well? Series five?

1:28:051:28:07

Yeah, series five is commissioned, so we'll start filming that in May.

1:28:071:28:10

-For next year.

-That's going to keep you busy.

1:28:101:28:12

Nathan's opening about another 15 restaurants,

1:28:121:28:14

Ken's opening about another 26 restaurants,

1:28:141:28:16

and I'm got a load of washing up to do, it's great, isn't it?

1:28:161:28:19

Proof that sometimes,

1:28:231:28:25

it really is the simple things in life that are best.

1:28:251:28:27

It looked great.

1:28:271:28:29

Sadly, that's all we have time for this morning.

1:28:291:28:31

I hope you've enjoyed taking a look back at some of

1:28:311:28:34

the fantastic recipes from the Saturday Kitchen archives.

1:28:341:28:36

I sure have. Thanks for watching, and I'll see you again next week.

1:28:361:28:40

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