29/01/2017 Saturday Kitchen Best Bites

Good morning. It's time again for creative cooking, great food and enthusiastic chefs.

So, sit back and enjoy as we dish up another portion of

Saturday Kitchen Best Bites.

Top chefs, stunning cookery, hungry celebrities

and a couple of omelettes - if you can call them that -

lie ahead in the next 90 minutes.

Coming up on today's show...

James Martin bakes his ultimate scones and serves them with jam

and clotted cream for American actress Jennifer Carpenter.

Tom Kitchin gets patriotic with his take on

the Scottish staple - haggis.

He rolls the haggis in pork skin before steam-cooking it

and serving it with pickled neeps and crispy tatties.

Plus, Bulgarian firecracker Silvena Rowe is in

the kitchen once again, and she puts James in his place.

She makes sure he's pulling his weight as he helps her cook up

scallops and black pudding with a potato, celery and apple mash.

Two of the capital's top chefs - Aggi Sverrisson and

Jason Atherton - go into battle at the Omelette Challenge hobs.

Jason is determined

to avoid disqualification as he looks to move up the board.

Then it's over to Judy Joo, who's combining some of

the wonderful flavours of Korea to create a mouthwatering meal.

She's cooking up her ultimate Korean fried chicken

with a pickled radish and a duo of tasty sauces.

Believe me, it looks great.

And finally, the wonderful Emma Willis faces her food heaven

or food hell.

Did she get food heaven -

herb-crusted rack of lamb with potatoes and spinach timbale?

Or did she end up facing her food hell -

honey confit duck legs with puy lentils?

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

But first, over to Tristan Welch.

A chef who, over the years,

worked for the likes of Gordon Ramsay, Gary Rhodes

and Michel Roux Jr before commanding his own award-winning kitchen.

That's quite an impressive CV.

Well, here he is cooking with a brown paper bag.

Over to you, Tristan.

-In a bag, this stuff?

-In a bag, yeah.

No, it's a beautiful way of cooking, actually.

We're going to take some fantastic bacon,

which I've actually cured myself.

-Cured yourself?

-Yeah.

-This is a dry cured?

Yeah, absolutely.

So what we do is we take a belly of pork and rub some salt,

sugar, herbs and all that sort of stuff into it.

So "dry" meaning it's actually just the dry salt.

-And wet cure, you would put water in it?

-A brine, yeah.

You make a brine, you add some water to it and sit it in there nicely.

We're going to take a nice chunk of that.

-This is the reason why I think... I don't know what you think...

-That's beautiful, isn't it?

But dry-cured bacon is always better than a wet-cured bacon?

Yeah, well, no moisture comes out when you cook it.

Basically, you're not adding anything else to it

other than the seasoning.

But if you're curing it in a brine,

what you're doing is, essentially, you're adding water to it.

Also, you're paying for water at the end of the day,

aren't you, really?

-And as a Yorkshireman, you won't do that, will you?

-Exactly.

No way, no way. Right, what else we got going?

I've got this fantastic bacon there.

I've put it into cold chicken stock.

We bring it up gently - the reason for that being

-it's going to take some of the salt out of it.

-OK.

And while that's coming up,

I'm going to trim these carrots up a bit.

Now, if you go to your butcher's,

you can find a whole piece of bacon like that, you could easily buy it.

-But it's belly pork that you've used there?

-Yeah, but do you know what?

-It's so easy to do yourself at home.

-Right.

You just take a little tray like this, a little bit of salt,

sugar, some herbs and spices on the bottom.

-Yeah.

-And then place your pork belly on top of it.

Turn it over every day for four days. Then what we do,

we hang it for another four days in the wine cellar.

If you haven't got a wine cellar...

You're preparing it a bit in advance. That's eight days.

How much time has everyone got?

Don't know if they've got eight days.

Yeah, but it's worth the wait. It's worth the wait.

Look at the marbling and the colour on it.

You don't see that every day. That's just beautiful.

-What part of the pig is that, then?

-It's underneath the belly.

-The belly bit.

-Oh, that's why it's called pork belly.

Right. I'm a slow learner.

LAUGHTER

Does what's it says on the tin.

It's the bit that does the least amount of work -

that's why it's got a percentage of fat that's increased.

-Ah, I see.

-It's basically half fat to meat.

Exactly. That's the reason why I like it.

It's got that great meat-to-fat ratio.

And also, it's got a great rind.

And I think part of the beauty of bacon is that fantastic

gelatinous sticky rind you get on it.

Shall we have a RIND of applause now, shall we?

Rind of applause. Thank you very much.

Right.

Right, so, in the bottom there's some carrots

and there's some celery.

We're just going to pop it in the bag here as well.

Don't stand on celery.

LAUGHTER

-How can I work with this?

-Go on.

Right. So, we're going to remove our bacon from the pan now.

It's just lightly blanched.

I'll tell you what, this stock is perfect for pea and ham soup.

If you keep this stock nice and hot...

This is chicken stock you've got there?

Yeah, just chicken stock, but it's flavoured with bacon now.

Keep that stock nice and hot, pour it over some frozen...

Put some frozen peas in a blender, pour it over some frozen peas,

blend it up, instant pea and ham soup.

Yeah, exactly. You can take the trimmings of that

-and put it through it as well, if you want to.

-There's no trimmings on this. It's all good.

The bacon's dry. We're just going to rub a little bit of oil on it

and that's going to help it cook nice and evenly on all sides.

Now, this doing this thing in a bag, it's not a specific bag -

it's just like a normal brown paper bag?

It's actually from the greengrocer down the road from me.

That's it. I think it's got a fantastic flavour.

It's going to hold in that beautiful moisture and give it

that slight woodiness of flavour.

You'll taste it in a minute.

It's cooking it en papillote, which we've done before -

-it's done in tinfoil or greaseproof paper.

-Yeah. This is proper en papillote.

This is "paper-bag-lote."

This is home brewed.

This is beer I've brewed myself at the restaurant.

It's gold dust here.

-Wow!

-Look at that. It's beautiful.

He didn't really - he just peeled the label off on the way here.

Get out of it. James, just taste that.

That has got so much love and care in it.

We're going to pop this in the oven, about 130 degrees.

-Is it a beer or a lager?

-It's an ale. It's a proper ale.

-OK.

-It says "1066" on the side.

It's the bottle of Hastings! Come on!

LAUGHTER

Are we still on?

-I'm just prepping up these little onions.

-Yes.

You want them just basically cut in half and just opened out a bit.

This is a great quick vegetable.

If you've got these small, little onions, you just peel them,

cut them in half, and make sure the root end is cut off,

so when they cook they'll separate into these beautiful little pieces,

and they're so sweet and flavoursome.

They take a couple of seconds to saute off.

-You'll see how quick.

-There you are.

-You're basically just opening these out?

-Yeah.

-No need to chop them.

No, no need to chop. Just like that.

You don't need to open up that much cos you can see there

where they're just opening up gradually as the heat hits the pan.

We're cooking that for how long in the oven? Cos I missed that.

That takes about two and a half, three hours.

And that pork is going to go all sticky and gelatinous

and get that real beautiful saltiness in the bacon out.

And it'll go into the carrots, as well,

and the beer'll help it steam.

Bacon in Chinese cooking?

Of course, we invented it.

You invented it?

Honestly.

You've got bacon in there.

You can cook that way with chicken, I suppose as well.

You just reduce the cooking time down a bit.

Oh, yeah, you can do it with anything.

You can even do it with sausages, I suppose.

Something like that, chicken breast, anything.

Did you really invent... Did you really invent bacon?

-I think he's joking.

-All right.

Cos I thought Gary Rhodes invented bacon.

Well, the Chinese pretty much invented everything.

Football, apparently, as well. It was the latest thing, wasn't it?

They invented ice cream - I know that.

Some more of your home brew in there.

Some of the old home brew in there, yeah.

Incidentally, that's not for sale,

otherwise I'd get in so much trouble.

And then we're just going to finish off with a little bit of cream.

-OK.

-First of all I'll bring my...

If you don't mind just popping a bit of cream in the pan?

Yeah, I'll do that.

-Just double cream in there, yeah?

-Yeah, just a dash of double cream.

And this is the exciting bit.

We've got our pork here, which has been...

It's a great way... You can take it to the table, actually.

-Serve it like that.

-You could. In fact, should we?

-Probably not.

-All right.

-Stick it out.

-Such a chicken, honestly.

So open it up there and you've got that fantastic aroma about it.

Looks good to me.

And the carrots have taken on that beautiful flavour as well.

Do you want me to season that off for you while you do...?

-If you wouldn't mind, please, Chef.

-There you go.

And now I'm just going to carve it.

Crikey, that is hot.

And a nice, easy way to carve it is to just turn it on its back.

Skin-side down.

We're getting a lovely smell over here, aren't we?

Will the fat crispen up or not?

No, the fat won't crispen up. I don't want the fat crispy.

I want it sticky and gelatinous.

All that flavour is going to stick to the carrots and the rest of

the onions and stuff like that.

-There you go.

-I'm just going to take a spoon here.

Going to serve up a...

Serve it up now. I'll put the onions and the carrots on there as well.

They cook quite quickly, those onions.

They look like they've got a nice, little bite to them.

They're so sweet. And that beer just gives it a little bitterness.

For me, that's what onions are about.

Fantastically sweet.

Some of these carrots and celery, you can just see there,

oozing with flavour there.

Some celery as well.

Put that on there.

We turn this bacon up over like so.

Pop it on top.

Oh, dear!

I forgot a grate of nutmeg over the onions - that's always nice.

-No, I've got it.

-Thank you very much.

-I'll clean that for you.

-Lovely.

Just a grate of nutmeg cos I think onions and nutmeg

marry so well with it.

And there we are. Bacon in a bag.

-Easy as that.

-Fantastic.

It looks absolutely delicious. There you go.

It tastes nice and sticky.

There you go. Dive into that.

-I'll tell you what. Absolutely... God, look at that!

-Proper grub.

There you go. Dive into that.

But the idea is that keeping that fat on there,

it doesn't become crispy, it becomes sticky.

It becomes sticky and it's going to help the onions

and all the other flavours come together beautifully.

-What are you girls having?

-We'll wait for you.

-What do you reckon?

-Oh, that is wonderful!

-Worth the effort?

-Yeah.

I mean, I drove from Aberdeen this morning - it was worth it.

Literally, you don't have to...

If you don't have your own sort of stuff, you can go to a butcher's,

-get the dry-cured.

-Get the dry-cured bacon.

I think it's far superior to any wet-cured bacon.

But, yeah, your butcher's, they'll sell you

a beautiful slab of bacon like that, and it's so versatile, really.

A great way to use up that stock as well.

-Happy with that, guys?

-That's amazing.

I think you can safely say Tristan's got that one in the bag.

HE CHUCKLES

You can have that one, Tim Vine.

Coming up, James serves up traditional scones with jam

and clotted cream for actress Jennifer Carpenter.

But first, it's over to Rick Stein, who's off to Borough Market

in London and then he dishes up the perfect poached hake.

All my chef friends, when they heard I was making this programme

about the food of Britain, said I had to see Borough Market.

It's been here since medieval times when drovers weren't allowed

to take their cattle across the Thames and into the City.

But we miss something, a lot of us chefs in Britain,

that we don't have markets like this to inspire us.

And, really, what cooking is all about is products.

I mean, this is the first time I think I've ever been to a market

in this country where I've thought,

"This is like France. This is like Italy."

I know this isn't British, but it's an addiction of mine. Iberico ham.

The flavour of these air-dried hams from the Iberico black pig

is a combination of slight tartness and sweetness,

which largely comes from a diet of acorns.

And look at the quality of this lamb from the Lakeland Fells.

The depth of colour. It's almost like mutton.

And this fish was really interesting.

Brilliant fish. I mean, look at this wild sea trout.

But this is from the North West, too.

I asked Les Salisbury, why bring it down here?

It makes me happy being able to do what I do on here -

putting this selection of fish on.

Whereas up north, it's just like you're selling your cod,

your haddock, your plaice, and that's all you can sell, really.

Don't you think we should have markets like this all over the country?

I think that would be nice, yeah. Yeah.

They do all over Europe. I've seen lovely markets in France.

It's just up north, we seem to struggle.

Do you think the people are more adventurous down here?

They are more adventurous here.

They don't mind trying things for the first time.

Take hake, for example. It's a lovely fish.

But I'm sure with attractive markets like this everywhere,

there'd be no problem.

This is Manze's, the oldest eel and pie shop in London.

They're an Italian family who've been here since 1878.

There used to be loads of these eel and pie shops in London,

but now they're an endangered species.

Can I have one pie, mash, liquor and eels?

And could I have a cold sarsaparilla, as well?

This isn't the sort of food you'd want to eat in a smart restaurant.

But here, with the Victorian tiles,

long benches and marble-topped tables, it seemed just right.

So, this is esoteric stuff.

Why? Pie, mash, liquor and eels.

First of all, it was eel pie.

But the long-nosed eels in the Thames died out in

the Industrial Revolution.

They carried on making meat pies. The mash was always with it.

But the liquor was the cooking juice from the eels.

Then, if you wanted, you could have the eels as a side order,

which is what I've just had today - and very nice it is, too.

What I find really interesting - I've been here for an hour now -

is just looking at the different types of people in the queue.

Yep. You've got long benches and you'll have someone that's not got

a bean, basically, sitting next to you.

Someone that's just come over in a taxi from the City and it's,

"Shove along a bit, mate," "Right, OK, not a problem.

And they'll sit there, and that's how they carry on.

They don't just come in once in a blue moon.

Some of them are in twice, three times a week for it.

They come in and meet their friends and things like this,

sort of like a social gathering.

Young mums bring their kids in,

wean them off of the milk and onto the mash and liquor

and away they go, so another generation of customers is born.

Now then, just because most of this series is about everything

but fish, don't get any idea that it's still not my first love.

And, actually, hake is one of my favourite fish.

It's a member of the cod family.

We eat too much cod and not enough hake.

And it's a shame, to me - we ought to eat more.

There's plenty of hake fishing going on off the coast of Ireland

and the coast of Cornwall, particularly, but all the fish,

sadly, is going into Spanish trawlers and straight over to Spain.

Why don't we eat it?

Well, this dish will, I hope, help you

to understand what a great fish it is.

So, this is a poached fillet of hake with a sauce verte -

green sauce, that is -

and butter beans with chilli in them.

It's such a great combination

and doesn't half go down well in the restaurant.

First, to make the sauce verte.

You get some green herbs

like chervil, chives, tarragon, parsley,

and green leaves, like lamb's lettuce,

and just blanch them briefly in boiling water.

Then drop them into a colander

and put it under the cold water tap to set the colour.

Squeeze the moisture out of them and drop them into the blender.

So, first of all, some mild French mustard.

And now garlic.

And next to some lemon juice, just to tarten everything up,

about the juice of half a lemon.

And a couple of egg yolks to bind everything up.

And a good pinch of salt.

Lid on. And now for the olive oil.

This is one of my favourite sauces for poached fish.

It's just all those herbs just very lightly blanched.

You can taste everything in them.

And, in fact, hake is a perfect fish for poaching.

Everybody goes for salmon, but its dense texture

is quite similar to salmon, and it works just as well.

It's very pleasing to have a poached white fish.

You can serve this cold, as well. It's extremely nice like that.

There we are. That's done.

So next, to poach the fish.

I've just made a very simple court bouillon

with some parsley stalks, onions, black peppercorns and water.

Now, it's very, very gentle poaching

because it's such a soft fish.

And the butter beans - these are rather plump Spanish ones.

And I'm mixing them with some chopped tomato and chilli,

and a great deal of parsley.

Some salt.

And my favourite white pepper is called Wynad,

and it is from Kerala in India.

And finally, some really good Spanish olive oil.

This is a great combination.

I just warm it all through very gently.

I don't want to dispel any of those fresh flavours.

Now, the fillets of hake are done.

I like presenting fish like this -

peeling off the skin at the last minute.

It leads a lovely sheen on the fish.

And finish with the beans and a nice spoonful of sauce verte.

People are always asking me what my food is all about,

what is it like,

and I would say this dish is what my food is like.

It's sort of quintessential me.

When I'm travelling around the country

having not always wonderful food,

this is the sort of thing I'm thinking about,

you know, because it's sort of delicate and it's fun, really.

You look at it and you think, "Oh, I'd love to eat that."

This is it.

And there are plenty more hake recipes

on the Saturday Kitchen website if you fancy trying it this weekend.

Now, for my masterclass this week I'm going to help you

and help out one of our viewers.

Pam Cousins - she e-mailed us to say,

"What's the perfect way of making scones?"

Now, a lot of people are into baking in the UK.

Well, this is my sort of idea of making scones.

-Now, you probably don't know what I'm talking about, do you?

-No.

Well, I'm going to make these scones.

Now, this is plain flour - this is not a strong flour.

450g of plain flour.

75g of butter.

I use firm butter for this one - not room-temperature butter.

75g of caster sugar.

And then, instead of using self-raising flour,

which is basically plain flour and baking powder,

I actually like to make my own.

So I use 450g of flour, five teaspoons of baking powder,

pinch of salt

and then you rub this together with your fingers.

Now, this is how I got into cooking when I was a young kid

because my grandmother used to sit and watch Coronation Street

for half an hour whilst rubbing butter and flour together

with her fingers to make things like parkin

and Yorkshire curd tarts.

You are looking at me with this blank expression on your face.

You're speaking another language.

But the idea is whenever you make anything that's pastry related,

you rub it in by hand.

The minute you start to make it by machine...

It's different to making bread. Bread, you would use a machine.

This one, you want to get it nice and light,

and because you want the texture quite delicate,

it's this process that you get,

by rubbing the butter and the flour together by hand,

it works the flour less,

and as it works the flour less, it becomes nice and short.

This is exactly what's wrong with America,

because we go to the freezer section in the grocery store

and you open up and there's your pie crusts, et cetera.

No, you've got to do it, and it doesn't take long.

This will take about three or four minutes to do this.

But it is great to get kids involved in it and stuff like that.

But the idea if it is...

This is how I, like I was saying, learned

to cook when I was a young kid, by watching my parents do this.

You're making me feel bad about my childhood,

like I missed out on something really important.

Well, you had things very, very different to that.

I mean, we mentioned the fried food,

but what is this about biscuits and gravy?

Oh, yeah, I love biscuits and gravy.

My grandfather used to spend, like, two hours putting on a show

like he was making the most elaborate dish in the world.

But it was the easiest thing in the world to make.

It was just regular biscuit and then a white gravy that goes over it,

and it's a morning dish.

You put a sausage in the gravy.

Why you making that face? It's delicious.

-Is it?!

-I should cook it for you sometime.

-It is actually quite healthy, too.

-Really?

Because he uses veggie sausage and a skimmed milk.

-But it is amazing.

-Sounds even more delicious.

You're really selling it there.

You're really selling it there, yeah.

-Biscuits and gravy, it is really popular in the South.

-Is it?

-Yes.

These are popular all over the UK, scones,

but it's how you serve them that makes it a little bit controversial.

Do you put the jam on the bottom or the jam on the top?

But we'll get on to that once I have made them.

At this point, you can pop the sultanas in there if you want,

but all the crumb is gone. And then I...

This is also a thing - I put two medium-sized eggs in here.

Some people don't put eggs in.

It does make it slightly shorter, if you want,

but this is almost like a foolproof recipe.

135ml of milk,

and this is where, on our website, it's slightly different.

So if you do print it off our website,

there is more milk than you will need -

there's a little mistake on it.

So, literally, you bring this together with your hands

and you slowly add the milk.

And this is where, over in the US, if you're making this,

you need to be careful because

the flours absorb different amounts of liquid.

So one standard recipe will alter massively

the different types of flour that you use.

So that should be about there.

-I think this show is inspiring me to cook.

-Is it?

It is going to change my life - I just know it.

Do you think we'll do well in America if we were over there...?

-Yes, I do.

-Do you think so?

-Yeah, because no-one knows how to cook!

Well, Jamie Oliver has tried, I know that,

but, you know, it's a bit of a struggle, but there you go.

And then we bring this all together like that.

And it should be this texture. You see?

If it's dry when it goes in the oven,

it's going to be dry when it goes out of the oven,

so you have got to put a little bit of moisture in there.

I can see why kids would like this. It makes a mess. A fun mess.

You bring this together. A tiny bit of flour,

and this is why a flour shaker is always quite good.

And mould this together. And just bring this together.

And I am going to roll it all out and cut it up.

But we mentioned, you know, after your time in Kentucky,

you went to this...

-Is it The Juilliard School in New York?

-Yeah.

It's quite difficult to get into that acting school as well.

Yeah, they take seven women a year,

and it's...maybe a 15-minute audition,

so I guess I just had the best 15 minutes of my life.

Is that something that you wanted to do, acting, when you were young?

When I was eight years old, I made a very focused decision

in an announcement my parents that that was what I was going to do.

And I never came up with a plan B, so it had to work.

And that school in particular, was it?

Well, I guess when I was about 14,

I started trying to decide what was the best school,

and Juilliard was always the goal.

Because you did well before you were there.

Even before you graduated, you already on Broadway.

Yeah, I left school to do a Broadway show

with Liam Neeson and Laura Linney, The Crucible.

-I got very lucky. I got very lucky.

-But then went on...

After doing Broadway and stuff like that,

-was that a big steep learning curve for you, Broadway?

-Huge!

Arthur Miller was actually alive and involved in that production,

so I remember bowing with him on one side and Laura on the other,

thinking, "I could just die now." I'm glad I didn't die.

But right after that I moved to Los Angeles

and started waiting tables, like a good actress does.

And... Because I couldn't get work!

-But you hear stories about that.

-Yeah.

But it just so happened to you,

but, also, it happened quite quickly.

It did. About a year.

Because then you went into so many different things.

But thrillers were the big thing.

-Quite serious parts, would you say?

-Yeah.

-I guess I'm a really good screamer.

-Right.

I did Exorcism Of Emily Rose,

and right after that, got into Dexter.

And Dexter, tell us about Dexter, then,

-because anybody that doesn't know about it - HUGELY popular.

-Yeah.

I mean, in the States, what, five million people a week?

I don't know. I don't pay attention to that. It's too much pressure.

-Nearly as many people who watch this. Nearly as many.

-Yeah.

-But you are on series...

-You are about to start on...

I think March 30th at ten o'clock, you all start watching season six.

And I'm about eight weeks away from shooting season seven.

-And that is on the FX channel?

-Yeah.

-Ten o'clock, 30th.

-I'm not going to tell you what happens.

-And you are filming series seven?

-Yeah, about to start seven.

But you play a policewoman in it, and it is based on...

Anybody that hasn't seen it, it's quite a dark set-up story

-based on a novel, isn't it, really?

-Yeah.

That's what it started off as.

Darkly Dreaming Dexter by Jeff Lindsay.

-So it is best on this character, Dexter, he's a...

-Serial killer.

-Yeah, but he is also works in the police force as a...

-Yeah.

-Blood splatter analyst.

-Yes. Blood splatter analyst.

-Forensic scientist, we call it.

-Yeah.

But the whole lot is based on that.

I mean, it must have been when they were first bringing it to the air,

a little bit controversial, but also, you know, people thinking

"Oh, it might last a series," or stuff like that,

but not the following that it it's got all over the globe now.

I never thought it would actually see the light of day.

I thought I was just shooting the pilot

and that no-one would actually put a serial killer on TV.

But, apparently, people really like championing a serial killer.

It's been a lot of fun and really challenging,

and I think the sixth season is going to change everything.

It all kind of... The whole mould of the show breaks down

at the end of season six,

and so series seven and eight will be totally different beasts.

It's something different. That has made him excited

-cos I know you are a big fan of it, aren't you?

-Yeah.

Right, so, when you've got these scones,

you, basically, use the cutters,

put a little bit of flour on it like that

and just pop them out like that.

You can see it's quite moist at this point.

And then what I do is lift these up. Only roll it once.

Once you've rolled it, cut it,

re-roll it one more time otherwise you start stuffing it up.

These bits are good tips.

You place these on here and you can cook these.

Because these are great for the kids, but also great for the cook,

because you can just take little wedges out of them.

Egg wash.

Now, what you need to do with this one

is then just an egg yolk over the top like that.

-Why? For browning?

-Just for browning.

But what I do is double egg wash.

So once you've made these, pop them in the fridge

and allow them to chill for about a good 20 minutes.

And then egg wash them again just before they go in the oven.

So these would be chilled, egg washed...again,

hot oven.

This is set at 450 degrees Fahrenheit,

which helps you cos I know you are Fahrenheit over there.

About 225 in the UK. Gas mark 6 or 7. Quite a high oven.

-And we end up with these.

-Nice!

-Scones.

Now, you need it quite high

because of the glaze that you get with the egg yolk, you see.

Now, this is where you get controversial in the UK.

Do you put the butter on, do you put the cream on...?

Whatever you put on first.

But the idea being is you've got these delicate scones.

Some butter.

Butter is very good for you.

I don't know why you gave me that look.

This is what I've been talking about for years on this show,

but nobody has ever listened to me, you know what I mean?

Thank you very much. You can come back again.

And then we've got the jam.

This is strawberry jam,

which we place on here as well.

Now, some people would put the jam on last.

But then we've got clotted cream.

Now, I know you were looking at this wondering what it was.

Clotted cream has got an origin status,

which is basically like champagne or Stilton.

You can only produce champagne and Stilton

in Stilton or in Champagne.

Clotted cream, same thing - Devon, Cornwall.

And you've got clotted cream,

which is milk that they take out,

they place in what looks like a big washing machine

and it brings the cream, the fat, to the top,

and they put it into a little pot.

And then steam it over a... What we call a bain-marie,

over a tray of hot water.

-And it sets into that.

-(Wow!)

And there you have proper food. Scones, jam and clotted cream.

Now, you might want to take... Are you going to do it this way?

-I was going to do it this way.

-I do it this way as well.

I feel so bad for the audience, they can't try this.

Oh, don't worry about them.

LAUGHTER

I'm so lucky.

SHE LAUGHS

Why would you put gravy over the top of that?

-I will show you some day.

-Yeah.

-That is delicious.

-This is amazing.

Well, I think Jennifer was impressed by James's scones.

Loving your work, James.

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

from the Saturday Kitchen archives,

and there's still loads of inspiring dishes to come.

Up next, an authentic Scottish chef cooking an authentic Scottish dish,

and it's Tom Kitchin with his haggis, neeps and tatties.

Right, here with the first haggis recipe of the day

is the mighty Mr Tom Kitchin.

And I say it is a mighty recipe by a mighty chef.

There's a lot going on here, so...

Yeah, there's a lot going on, but, you know, we've got to push

the boundaries a wee bit on the old haggis, neeps and tatties.

OK. So break it down a bit.

I'm going to do the pickle and I am going to do the little galette

and the mashed potatoes.

Exactly. If you could get that on, James, that would be great.

I am going to braise this pork skin.

I'm going to braise that in a mirepoix of vegetables,

and we're going to add some red wine, port

and Madeira on top of that.

So we've got garlic, bay, this is veg stock in here.

-Veg stock in there, yeah.

-Thyme. Peppercorns.

A sweet and sour liquid. It's really great.

We're doing it with the neeps today.

-Sugar and salt.

-What do the southerners call turnips, neeps?

-Well, that to me...

-That's what? That's a turnip or a swede?

-That's a swede to me.

-That's a swede?

That's a neep to me.

-On Twitter, there's a debate raging about turnips and swedes.

-Is there?

This is the thing - people need to get out more.

I thought neeps were parsnips.

OK. So I'm going to do a mirepoix.

So a bit like you were braising

a steak at home, or something like that.

We've got the carrots, the onions, the bouquet garni,

some garlic.

We'll braise that down.

And then I've got some red wine and some port.

And a little bit of Madeira,

-which will give it a really nice sweetness as well.

-OK.

And then I'm going to pop this pork skin in there.

You can just ask your butcher for this.

It's the skin of the belly, James,

so they've just taken it off the belly.

And then we'll braise that in the oven. Cover that up.

Got my stock.

And we'll pop that in the oven.

Do you celebrate in the restaurant the traditional way, then,

or is it...something slightly different for you?

Yeah, well, we do.

We don't do it in the main restaurant, we do it in the pub.

Right.

-Because it normally involves quite a lot of whisky.

-Right.

And, yeah, the pub is the best place for that, really.

So we do it there. OK.

OK, we're basically slicing these. This is to go in...

We're going to pickle these, basically, aren't we?

So we're doing the neeps today.

You could do turnips, you could do carrots.

Anything. It's lovely in a salad, it would be absolutely lovely.

And you just boil your liquid.

You've got that really sweet and sour flavour.

And then just infuse the vegetables, the raw vegetables inside,

and let them cool.

And there will be a nice kind of crunch to the vegetables.

I feel like I'm on a shopping channel.

I've got gadgets everywhere.

-Right, that's that one.

-They're not James Martin gadgets.

-And this one.

-Yeah. OK.

And I've got my haggis.

-So I poached my haggis off.

-I don't like this machine.

So when you cook the haggis, just into smoking...

Ooh!

You love it, Chef.

Oh, that's lovely. Is that not good?

That looks like it feels good to do, like... No?

It feels like this bit should belong to about 2.30 in the morning

on some shopping channel on some satellite thing.

That's good. Otherwise you'd be doing it by hand.

That's a good gadget, that.

-People would find that very interesting.

-Yeah.

-Lovely.

-He's such a drama queen. Ugh!

-There you go.

-What are you doing now, then?

-OK, so I've braised my...

This is the skin that I just braised, we braised earlier.

So because we've got the red wine and the veal stock in there,

it's got this lovely dark braised colour now.

And then put it onto a piece of tinfoil.

Butter the tinfoil lightly.

And then, using my hands, I'm going to put the haggis...

-Is that just traditional haggis?

-Traditional haggis, chef. Yeah.

It's really good.

And of course, everyone has got their favourite.

Some people like it really spicy, some people less.

But this one is one of my favourites.

But the cooking of it is quite crucial - you mustn't boil it.

Yeah, you don't want to boil it because it might burst the bag.

Because some people say you are better putting it in the oven.

What is the best way?

I think in a simmering or smoking water is the best way to do it.

-In what, smoking water?

-Yeah.

So the pan's not boiling,

you can just see the smoke coming off the top.

-OK.

-Right, they're done.

That's a nice way to use it, isn't it?

Rolling that up there to create the boudin.

Our next gadget is this one.

-With the mash.

-Uh-huh.

Mash, with the tatties.

And this one, I just twist like that.

So if you were doing this for your Burns Night,

you would have this ready in the fridge like that

before your friends come around.

And as your friends come round, you can just go...

And we've got a steamer here.

And just pop it in the steamer.

We'll take out this one.

You've kept the liquor from the pork there, haven't you?

Yeah, exactly.

So here we've got the liquor from the pork that we braised

and we're going to use that for the sauce.

Never throw away your cooking liquor from any braised dish that you do

because you can always make a really nice sauce from it.

We'll bring that down, we'll reduce it.

Now, these galettes look good, Chef.

A little bit better than rehearsal, I could say.

That was a bit of a... That was a bit of a dig, wasn't it?

LAUGHTER

Keep your eye on the sauce, it's burning.

Right, I'm on it, Chef. What do you want me to do now?

No, you're doing well.

-Right, OK, so we've got the sauce reducing.

-Galettes are on.

-I'm on with the mash. Pickle is done.

-Right.

-I'll bring these over.

-So, how long...

-So you can allow that to go cold and then reheat it?

-Yeah, exactly.

So you do the preparation beforehand, have that all ready.

You could even do it the day before.

And then we can just steam it off when your friends come around.

And these turnips, as well, these neeps,

they would last a good few days in the pickling liquid,

and like we said earlier, you could do any vegetable.

It would be really nice, bring something really sharp to the salad.

Yeah. I'm assuming you want that, as well, to cut through

the fattiness of the pork as well.

Exactly, Chef, yeah.

Then, with our haggis, we're going to trim the ends.

-Do you want me to use this sauce?

-A little bit of that, please, Chef.

OK. No problem.

So these little galettes, you just colour them on one side

and then just flip them over.

-Yes, please.

-All right.

-Like that?

-Thank you.

-Flip it over.

So, do you do all the walking in with the haggis

and that kind of stuff?

Yeah, as a young commis chef, actually,

when I was at Gleneagles as a young commis chef,

we used to have lots of Americans and tourists coming.

And sometimes had three or four Haggis presentations a night,

and as a young chef, we had to have the whisky as well.

So by the end of the night, you know, you were all over the shop.

-They didn't give you a cup of tea, or black tea or something?

-Exactly.

Right. OK, so the sauce is coming down nicely there.

Tom, when you said you did a haggis presentation, what do you mean?

Is there a certain way of

walking out with it, or...?

Yeah, so it's a really amazing, amazing presentation.

So the piper pipes you in and you hold the haggis like this,

you walk behind the piper and he plays the music.

And then you do the address to the haggis.

-Really?

-It's really amazing.

-Have you never seen it?

-No!

-You'll have to look it up.

-We've got to get you to Scotland.

-Yeah.

Come to Cafe Spice on Monday.

Now, explain to us what's in haggis,

because you can have different types, can't you?

Yeah, so traditionally it's the pluck of the mutton

and then all the different spices and the oats.

OK.

Just be careful inviting me places,

cos I will take you up on these things.

No problem.

It's slightly coloured. That one's all right.

It's OK, yeah.

And then we're going to put the neeps over the top.

OK. The sauce.

-OK.

-Do you want some salt and pepper in here?

-Yes, please, Chef.

Then we'll put a wee dollop on this side.

Lovely. Thank you.

-There we go.

-Is that it?

It's a small spoon.

OK. It's quite rustico, this one.

And then we go for the sauce.

All right.

Got the galette.

And that's just the reduced sauce we've just done from the liquor.

-The liquor from there.

-OK.

And then we've got the crispy galette on top.

-So, give us the name of this dish, then.

-OK.

There we have a modern-day haggis, neeps and tatties.

-How good does that look?

-Yeah.

With one burnt little galette there.

I'm ready with my napkin.

-Oh, you're ready with a napkin. Look at that.

-Thank you.

-Ooh, look! Wow.

-Get straight in there.

Oh, that looks gorgeous.

It's fantastic how that fat just holds it all together.

Yeah, and give it that real richness that you see.

-Those neeps should cut through that as well.

-Oh, gosh, that's quite...

-What's the word? Gela...?

-Gelatinous.

-Gelatinous.

-Taste it, though, it's not...

-Tastes very nice.

I do like pork belly, so I shouldn't...

Yeah, it's from there, exactly, yeah.

-Mm.

-Because on the pork belly, that would be the really crispy part.

But because we've braised it, it's lovely and soft.

-It's nice and rich.

-Very rich.

-Very rich.

-Do you like that?

-Mm!

-There you go.

I think we're all shouting at the telly,

"The galettes are burning! The galettes are burning!"

Of course we are.

Next, over to the pioneering TV chef -

the late, the great Keith Floyd.

This place, Hector, reminds me of that camping trip we went on.

Do you remember?

And it's really good to get back to nature

and experience life without all those modern conveniences.

Well, Livingstone Island's a bit like that campsite,

only a lot warmer.

# Let's take a trip to Victoria

# This time we'll look at the falls. #

HE HUMS

# Oh, the hills are alive

# With the sound of hippopotamuses. #

HIPPO GRUNTS

And the end of my first day in the bush.

Where else can you do your ablutions with a view like this?

The last elephants I saw in the bathroom were pink ones.

This is absolutely the real thing.

I'm going to enjoy Africa.

Those few glimpses of big game got me rather excited,

so I'm off on safari to the Kruger National Park.

It's about the size of Wales and is full of animals.

The best way to cover all these vast distances is by plane.

They use them like cars over here.

Mind you, this chap doesn't look old enough to drive.

Having cleared the landing strip of any marauding beasts,

intrepid travellers whisk straight into the bush

and back into a time when the whole of Africa was a giant game park.

Not so very long ago, the only people to travel into the bush

would be game hunters

paying thousands of pounds to shoot the animals.

Today's visitors just want to shoot them with cameras, not guns.

The rangers say it's terminally dangerous

to step out of the vehicle,

and they have no end of gruesome stories about foolish tourists

who have met a sticky end by doing just that.

Of course, it could be just to frighten you and add to the excitement

but I, for one, am not prepared to take the risk with this leopard.

Particularly as she is heavily pregnant and guarding her

lunch up a tree.

Leopards are nature's epitome of single mums as father

disappears the moment he's put her in the family way.

Life's tough in Africa.

Running down the spine of South Africa are

the Drakensberg Mountains, which tower up to 3,000 metres.

This area is a playground for mountaineers,

walkers and general lovers of the great outdoors.

Long ago, the bushmen lived a happy Stone Age existence in these

mountains but they all fell prey to the advance of the new breed of settlers.

One thing the settlers brought with them was

a new industry and that's what I'm off to see now.

Struthio camelus, if you want to be scientific about it.

Or ostrich to you and me.

Ostrich farming has been going on in the Klein Karoo area for well

over 100 years, and today, there are approximately 300,000 of these

strange-looking birds scurrying around the veld.

Originally, they came from the Middle East but ostriches are now

extinct in that part of the world and nearly all of them are living here.

They're the largest and strongest of all living birds

and as far as the farmer is concerned, they are big business.

"Never, ever, ever," they said, "work with animals and children."

This director, this ex-director we just fired this morning,

Mike Connor, has got this brilliant idea of...

No, we're not, Mike. Seriously. ..surrounding me with ostriches.

Now, ostriches do not bury their head in the sand, although I feel

a bit like doing that because it seems

a shame to invite them to lunch and then eat one of them, but

that's precisely what we're going to do because ostrich meat is...

Which is down here, chopped up by the way, Chris.

Is really good stuff.

It's low in cholesterol, it's very flavoursome,

it has a good gamey flavour. You can stir-fry it, you could use it in

steaks, you can casserole it, you can do what you like with it.

And I'm simply going to make a casserole,

using, again, my trusty wok.

Onto the mighty burner there, which is really good.

Ostriches are a really cash-intensive crop,

because you can have the feathers for decoration,

you can make jewellery from the shells

from these things, you can use them as containers for your

ingredients and of course, when you ask for half a dozen best

free-range eggs, it takes on a whole different meaning here in

South Africa because these contain the equivalent of 24 chickens' eggs.

Anyway, enough of all of that. We've got some oil in there -

we'll whack that right up.

Onions go in next.

Just brown the meat and onions for a little while.

Excuse me, can I have a little drop of wine?

This is called Ostrich Wine. It's got your photo on the front.

We'll have a glass of that while that's browning.

HE LAUGHS

I can see some complaints coming in here.

Ostriches around us, wildlife,

you know, animal rights and stuff like that. But I can assure you,

that these things are beautifully reared. Even when they take

their feathers from them, it's done in a most humane way.

And, of course, when they're ready for the table at

about 15 months, they're dispatched in a most humane way as well.

We'll pop in some carrots

and some little bits of bacon because this meat is quite fat-less

so some nice pieces of fatty bacon really help with the flavour.

Now, this stuff, which is like the rocket fuel of

the '50s, is the local schnapps and, of course, they're very keen on

that down here - it's the perfect way to season the meat and

flame it off before you add the... Oh, my goodness me. Hold on.

It might all take off if we're not careful.

Put a load of that in and stand back, Chris,

because it's going to go up like nobody's business.

I hope.

They just... You just nicked my water. I told you not to do that.

Anyway...

..into that, we pour a large bottle of red wine...

..a dollop of tomato puree...

..and just let it simmer away.

If you'd like a lightly fried egg for breakfast,

this is the one for you.

Quite a tricky operation.

It's quite a big membrane just inside there.

Of course, I've already...

It looks as though I've committed the fatal error and already broken

the yolk, but never mind, there's always a first time for everything.

One egg.

I think... I do some daft things on this programme, you know.

This is really ridiculous.

Trying to cook an ostrich egg in the middle of a field,

deep in darkest, wonderful South Africa where the wine flows

happily, the smiles are frequent, but this is total madness.

I can't bring myself to cook that thing

and I'm jolly well not going to, so there.

I'm going to have a drink instead.

Now's the time to add a few mushrooms...

..into my ostrich au vin, and a wonderful boerewors, which is made

from ground pork, ostrich and speck, and that just sits on the top and

poaches in there for another - I don't know - 15 or 20 minutes or so.

And then we'll have a really splendid,

very warming kind of a dish for a winter's day.

Although, in fact, it's about 90 degrees. Lid back on.

The ostriches have all come to have a snack.

And so, another cooking sketch ends in total chaos

as the birds fight back.

My farmer chum Alex tells me that ostriches need to eat strange things

like rocks, pebbles, spoons and wine bottles to help their digestion.

Somehow, dear Hector, I can't help feeling that chicken farming

would be a safer way of earning a living.

As for the camera crew,

they were unimpressed. And having chased away the birds,

they turned that egg into a huge, delicious, massive omelette.

It's in townships like this one in Plettenberg that most

black Africans spend their lives.

Nobody knows how many, as the population keeps changing and

new shacks are always being thrown together.

It's a higgledy-piggledy, ramshackle place but I liked it.

It had a great atmosphere and soon I made some brilliant new chums.

-Hi, how are you?

-Hello, I'm fine thank you, and you?

-Nice to see you.

-Great stuff, excellent. Thanks.

-OK. Welcome home.

-Thanks a lot, indeed.

-OK.

-Brilliant! Where's the kitchen?

So, I've been frying a few pieces of chicken in my lovely wok.

It's my greatest, latest toy, this machine.

I really like it. So I'm going to cook a very simple chicken stew.

So, I fried off all the bits of chicken in some oil and then I'm

going to add onions and garlic into my trusty wok.

Just give them a little bit of a brown...

..for a second or two. This is a most fascinating place, you know.

The name of this village in English is Dangerous Bush.

There's about 3,000 souls who live in these houses around here.

There's no proper electricity, there's no running water, but

for all of that, it's a jolly happy sort of set-up.

So, chicken and onions in there,

some whole peppercorns go in next, to add a little bit of spice to it.

Whole, whole peppercorns. A sprinklation of salt.

Walking around these townships, you know, Chris, is incredibly

thirsty work and you occasionally have to have

a little slurp of beer, which is quite nice because that's exactly

how I'm going to cook this chicken today. With some beer.

Some beer, a couple of bay leaves, a few sprigs of parsley,

some carrots and some potatoes...

In fact, I think we could add a little drop more beer.

Later on, I'm going to add... As that's cooked down a bit,

I'm going to add some squash, some mushrooms and some green beans

and a little bit, still later on, I'm going to make

the ubiquitous mealie meal with some cabbage and some cabbage stalks.

All that is later.

In the meantime, I'm going to wander around and see my new neighbours.

See how they're all getting on.

It's not exactly smart suburbia either.

The shacks are just put up on any available bit of land

and modern facilities are very few and far between.

MUSIC PLAYS

But, despite the poverty,

there's a great community spirit and there's still room for a bit of fun.

Education may be pretty basic but at least it's there.

These kids don't have to go down to the video shop every day to

enjoy themselves and there's not a computer game in sight.

Chicken cooked with squash and beans and mushrooms and potatoes

and carrots and beer. OK.

Under the critical eye of my latest, greatest chum, Onika.

Let's hope all this fits in. I think it will, Onika.

-We're going to be OK here.

-Yes.

-Yes, we're going to be all right.

Right, there's that bit.

A little bit of garnish on there before I finish completely.

Which will be a little bit of parsley and I might put

a little bit of paprika over that just to spice it up a little bit.

There. There's the completed dish, Chris.

In the meanwhile, where's my spoon? I keep losing things.

Ever since you came along, I've gone to bits, you realise that?

THEY LAUGH

Right, oil in there, a bit of your Aromat flavouring,

a little shake two or more?

-More.

-More, more, more.

-OK.

-OK?

-You can put some salt in now.

-Add some salt. Excellent.

-A pinch of salt.

-A pinch of salt.

-OK. And a little tiny bit more.

-Yes.

And I'm going to put a little bit of cayenne pepper in just to

make it a bit spicy. Not too much, just a little bit like that.

-You can put more.

-Oh, good.

-It is not strong.

-This is not strong.

Oh, right? All through this country I've been told off

for making things too spicy.

Oh, here we go. Mother is in charge. Everything is all right.

-You can stir.

-Oh, right. I can stir it now. That's even better.

Now, can you can put them in a ring

-and then use this one, this spoon, a wooden spoon.

-With that one?

OK, with a wooden spoon. How much will I put in, my darling?

-Because I don't really know this.

-Can you measure it with this cup?

Oh, right.

Then we will see what is... How much to... OK.

OK. Start with that.

Will you pour it in? You hum it, love, and I'll sing it.

You know, there we are. Stir that.

Do you always look so severe when you're giving cookery lessons?

-Why don't you ever smile?

-SHE LAUGHS

You're being so bossy, it's not fair.

-Can I stir it?

-Yes, all right, you do it. I've given up.

I can't cope here.

It's all throughout this series, one African woman can do

what 12 film crew can't - it's amazing, isn't it?

That meal I cooked costs just a few rand - nothing to you and me.

But even that is beyond the pockets of many of the people here.

So, everyone tries to help each other and the youngsters

and the unemployed at least get one hearty meal each day.

Strange how school dinner ladies seem the same the world over, isn't it?

-With the chicken, it's very nice.

-Mm-hmm.

But I've never experienced to eat an unskinned potato.

-But I will eat it now.

-Ah, OK.

Well, we thought, and I believe, that when you leave the skin on

the potato, it means that more of the nutrition is saved inside it.

You know? That's why I did it that way,

because I saw this as relatively simple but filling kind of

meal with chicken and vegetables,

not at all sophisticated, and I thought it would be a good idea...

Well, actually, I didn't think that at all.

It was my assistant who said, "Leave the potatoes on." Scott!

You're fired.

Onika, do you think that I've got any chance of getting a job as

a cook here in Plettenberg?

If you go to the hotels, they don't cater for our meals,

the only cater for...

I want to say, they don't cater this other food.

This is our traditional food. They only cater their own food.

Even the chefs are doing... They prepare other people's food,

not our own traditional food.

I think that this mealie meal with the spinach is absolutely

fabulous and I totally agree with you.

I travel all over the world and I have to stay in hotels where

they're serving me...

If I'm in Africa, they're serving me Italian food,

if I'm in Egypt, they're serving me German food.

I would much rather have the food of the region, I really would.

A true master at work.

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

from the Saturday Kitchen archives.

Still to come on today's show, Jason Atherton and Aggi Sverrisson

square up at the hobs in the Omelette Challenge.

Judy Joo gets all creative with Korean food.

She makes her ultimate Korean fried chicken served up with pickled

radish cubes. And Emma Willis faces her food heaven or food hell.

But did she get a food heaven - herb crusted rack of lamb with

potatoes and a spinach timbale?

Or did she end up facing her food hell -

honey confit duck legs with puy lentils?

You can find out at the end of the show.

Now time for Silvena Rowe, who's cooking a delicious scallop and

black pudding dish with some help from James,

who's looking little on edge.

Right, now, cooking next is a woman in charge of the food at

the incredibly popular London-based Polish restaurant Baltic.

She is also the world's leading expert on all

areas of Eastern European cooking.

Well, that's what she told me and I'm not going to argue with her.

-It's Silvena Rowe. Good to have you on the show.

-Come, come, come to Mamma.

-Right, OK, lovely.

-Twice.

-Yes, lovely. Right.

It's in my contract, now, remember. That's what I come here for, really.

OK, what are we cooking, then?

-But in case you're wondering what I'm cooking...

-Yeah, fire away.

I'm doing scallops, actually, I'm frying scallops with black

pudding served on potato, apple and celery mash.

-But this isn't normal black pudding.

-No, this is kaszanka.

This is Polish black pudding.

It's very flavoursome, but, basically, if you really can't get

hold of it, which... I'd be very surprised,

because there's so many Polish delis all over the place,

basically, go for really good quality British black pudding.

What is it about this one that makes it different?

It's a very grainy, it's full of delicious barley,

nutty barley, so it's very,

very good for you and of course we have British scallops here, diver's

scallops, and I've seen those... I've been actually diving with them.

I haven't actually gone diving but I've been with the divers

diving and do you know how fast they are? They are so, so very fast.

Fast little suckers on the bottom of the sea and you actually have to go

and catch them one by one so those are the real McCoy, the real thing.

-Real hand-dived cut scallops caught by you?

-Absolutely.

No, no, no, I didn't catch any, I was just observing.

-It was very scary, actually because they are extremely fast.

-They are.

But the thing that amazes me is when I went to see these in Scotland

being caught, how far out they are and they're not...

They're literally about sort of from here to you away.

And there's a diver going round...

Listen, statistically, two people... Respect to these guys,

seriously, because two divers a year lose their lives. Respect.

You know, so it's a statistic and respect to these guys because

-this is the best quality of scallops you can get.

-There you go.

-Yes, so...

-You were told.

-Beautiful.

Basically on a scallop, I'm going to show you how

to open them, yeah? There's a round shell and a flat shell.

Now, the round shell, you keep flat on the board,

which we've got here, and the flat shell you keep towards you.

Use a table knife for this, not a cook's knife. Use a table knife,

and run the table knife up against the flat side of the shell

and if you cut through, there's a little membrane

and it'll just open up like that.

Now, if you use a table knife, it won't cut through the scallop,

because otherwise, if you did cut through the scallop, I would get shouted at.

Well, absolutely, and you know what?

I don't want the roe so get rid of the roe for me, please,

because I do not love the roe, I use the roe for other things like

delicious sauce, maybe a little bit of powder to flavour my sauces,

but for this dish I do not wish to have the roe.

You don't want the roe? Just the scallop?

-So make sure it's out of there, please.

-OK. Yes, Chef. I'm doing it.

Thank you very much. You see,

I used to do this job but now, you know, in the world of Baltic,

in the world of Chez Kristoff, I don't do that kind of thing,

I've got my commis to do it, I've got 27 gorgeous Polish boys

working and they are the best people you can have in the kitchen.

-Are they hand-picked by you, are they?

-Absolutely.

You know, lots of stages they have to go through, but, you know,

the criteria is pretty high.

Especially with the choice we have nowadays of Polish, you know,

-around here. By the way, back to the dish. Sorry.

-Back to the dish go on.

-They're distracting me, these guests, they're very noisy.

-GUESTS: Sorry.

And, Theo, you've suddenly become very vocal now that you're all...

"I've finished, I can relax now."

This is not the Weakest Link after all, is it, darling?

-Oh, no, don't bring that one on.

-No, no.

-It will be revealed at some point.

-No, go on.

Because the bit that you did... These guys did the Weakest Link and,

-Theo, you got a cooking question, didn't you?

-Yeah, I got...

-Yeah, the answer was...

-And guess who did very well on it?

This has not gone out yet.

-But Theo actually got a cooking question...

-And the answer was

cod fillet and it should have been codpiece.

And, you know, Theo didn't get it, but never mind, we still love him.

-You know.

-Then I banked all that money.

-Yeah, but how much money did we raise?

-24,000.

So, when it comes out, people must watch it.

-It's chefs being clever.

-Can we go back onto the black pudding?

Black pudding. Well, this is delicious black pudding.

Basically, what I'm doing with it, I'm frying it up.

You can put in the oven if you want, but I'm breaking it

because I like little piles on the top of my scallops.

I love black pudding.

My father used to make our own black pudding and at the restaurant

now, I occasionally do black pudding but mostly I do white pudding,

-boudin blanc.

-You make it?!

-Yeah! I make my own.

I use veal and chicken and sometimes when I feel very

extravagant, I put a touch of truffle, but like me and Theo were