05/02/2017 Saturday Kitchen Best Bites

Good morning, I'm John Torode

and I've got a mouthwatering menu lined up for you on today's show.

There's just one thing you need to do - put your feet up and get ready

to enjoy another serving of Saturday Kitchen Best Bites.

You'll want to stay glued to your telly, cos we've got talented chefs

serving up top-class food and a sprinkling of celebrity guests too.

Coming up on the show today...

Jason Atherton is here to show us a fantastic pheasant dish.

The pheasant is poached with rosemary, bay and thyme and

served up with pumpkin, home-made granola and delicious bread sauce.

Brian Turner cooks up a handsome hake dish. He cooks up lightly-cured

hake with a clam, caper and butter sauce for Martin Kemp.

Plus the nicest guy in the business - Galton Blackiston -

delivers a hearty dish that's perfect for this time of the year.

He serves lamb cutlets with an unusual twist -

they're wrapped in a chicken-and-herb mousse

and, trust me, it's a good one.

At the omelette challenge hobs today is the hugely talented Simon Rogan

and he'll be taking on the Queen of Cakes herself Mary Berry.

Mary didn't do too well on her last attempt,

with a time of 52.68 seconds.

Surely she can do a bit better than that this time.

We're rooting for you, Mary.

Then it's over to the master of Chinese cooking, Ken Hom,

who is in to celebrate 2013's Chinese New Year with three dishes!

He cooks up steamed scallops, stir-fried chilli and corn

and even finds time to knock together a pork and pineapple rice.

And finally, actor Nick Frost faces food heaven or food hell.

Did he get his food heaven -

roasted pork belly with brioche and leek bake?

Or did he end up facing his food hell -

tandoori quail with fennel salad and yoghurt dressing?

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

But first, over to a man who knows a thing or two about spice -

Atul Kochhar, and he's here to show us

a beautiful John Dory dish that's packed full of flavour.

Right, regular viewers to Saturday Kitchen already know

what great food our next guest chef makes.

But this week, his restaurant, Benares,

was awarded a brand-new shining Michelin star for his cooking.

It's great to have him on Saturday Kitchen.

-Thanks.

-Even with a grin on his face! It's Atul Kochhar.

-Great to have you on the show! And congratulations.

-Thank you, James.

A lot of hard work for your team and yourself?

-Um, a lot of hard work ahead as well.

-Exactly - keeping it!

-And obviously stepping up, possibly, for two?

-Absolutely.

-Anyway, what are we cooking today?

-We're cooking John Dory.

-Yeah.

Beautiful John Dory fish.

-And if you know this?

-Yeah, John Dory.

-John Dory's got quite an unusual story, innit, really?

-St Pierre.

Yeah, he's supposed to have picked it out of the water.

-Out of the water.

-And you end up with two black marks on the side.

-And I believe he fed the whole army with that.

-One piece of fish?

-I think so.

-Really?

-Or a fish.

-All right, OK!

-Er, it's going in a paste, which is made of spinach...

-Yeah.

-..coriander, mint...

-Yeah.

-..lemon juice, a bit of ginger

-and I'll use half a chilli, not too much.

-OK, yeah.

-And mix the spices,

-which is red chilli powder - or you can use paprika...

-Yeah.

..mango powder, chaat masala, salt and gram flour.

Now, we'll get onto the spices in a minute.

-I'll leave you to trim the fish.

-Absolutely.

-I'll quickly make a paste.

-That'll be great.

-There we go.

Is John Dory one of the fish that you use a lot in the restaurant?

I use quite a lot in my restaurant because,

when I landed in London, this was one of the fishes

-which I was given as a gift by the new fishmonger to me.

-Right.

And I've tried that with this sort of paste and, since then,

this recipe has stayed on my menu, for one reason or another.

And I really love it. It's fantastic.

What's the Indian name for this sort of recipe?

I call it "seb wali hari mirch ke". Basically, green apple salad,

or the warm apple salad which goes in there.

-It's "seb" in Hindi.

-Right.

-And "hari mirch ke" because of the green paste.

-Fabulous.

Now, what about this ginger? You just stick it all in?

No, no, sorry, sorry.

-Peel that?

-Don't peel it, because it's washed nicely.

-Just that bit will do.

-Just that amount. Chilli?

Half a chilli, as I said.

And lemon juice.

Now, with these sort of pastes,

would you make them in advance or you'd make this fresh?

I'd make them fresh, James,

because it's really important to keep it as fresh as you can.

-Sorry, I was looking for a plate.

-Yeah.

-Here it is.

-There you go.

-Perfect.

-So you want the rest of the spices in there?

-Yes, please.

So explain these spices.

I mean, the one spice that people wouldn't really look for is

-this one.

-It's mango powder.

-Yeah.

-You can buy it.

It's a proprietary mix these days.

-You can buy it from Sainsbury's, any supermarket, for that matter.

-Yeah.

And even the chaat masala, which I mentioned,

which has basically got some mango powder and some herbs in there.

-Yeah.

-Which is mint, fenugreek, coriander, all mixed together.

-Is that enough?

-That's enough.

-All right.

-I'd like to put some more...

-Do you want a bit of oil in there as well?

-Yes, please.

-OK.

-That's very good.

-A touch of that.

-A touch of that. And just once more. Blitz it once more.

-Another blitz.

So do you want this quite thick or quite thin?

-Almost like a pesto sort of texture?

-Um, almost like a pesto, if you...

-Yeah, that's fine, actually.

-That's all right? OK.

We have that here. Super.

Now, Phil, are you a big fan of Indian food?

-Yes, mate, love it.

-Love it?

-Yeah!

-Love it!

-Yeah, absolutely lovely.

Toured there are a couple of times. Yeah, it's beautiful.

-OK.

-Look at that!

-The paste is really thick and it has to just...

-Yeah?

-..go sit between the fish, between the edges.

Now, if people can't get John Dory, what other fish would you recommend?

-You can use sea bass.

-Yeah.

-You can use monkfish.

You can use lemon sole. Can you put that in the fridge for me?

Stick in the fridge, yeah. How long does this go in for?

-It has to stay in the fridge for 30 minutes.

-Yeah. Lovely.

That looks superb.

-To save your hand getting dirty, I'll do that.

-Straight down there.

That goes straight in.

-SIZZLING

-Skin side down.

-Lovely.

-OK.

We'll get that going on this one, while I can make the apple salad.

-OK.

-I'll ask you to mind my fish, please.

-I'll look after your fish, yeah.

-Super.

-Big responsibility, but there you go.

-Ha-ha!

Go on, what's next? Are you going to serve this with, like, a warm salad?

-Warm salad.

-Yeah?

-I'm using Cox apple.

-Right.

Just rough portions of that.

-No need to peel them? Just as it is?

-No need to peel them.

-Yeah.

Straight from the tree.

-Straight from the tree?

-If you can!

-THEY LAUGH

-I love the fruits straight from the tree. They're so fresh.

-Yeah.

A bit of onion.

-Just big chunks.

-Yeah.

-And lime

-and the spices.

-Yeah.

-I've got coriander seeds, cumin and black sesame.

-Yeah.

-OK, so...

-Now, black sesame seeds - again from a supermarket

-or specialist stores?

-Again, from supermarkets. No, supermarkets.

These days, you can get everything, James, from normal supermarkets.

-But would white sesame...?

-If you can't find them,

-you can use white sesame seeds, yeah, no problem.

-Yeah?

-Whoa!

-Just making a mess of my stove. There we go.

-Ha-ha!

-Don't worry, I promise to clean up before I go.

-Yeah.

-And the apple goes in there.

-Yeah.

All go together. Sorry again.

A bit of mint.

-I'll just turn this over.

-Keep it ready.

-And now...

-Yeah?

-I'm going to add a little bit of turmeric...

Sorry, a curry powder, which I've enriched with a little turmeric,

so that I can get a nice yellow colour.

SIZZLING

-Can you pass that...?

-I'll flash this in the oven, I think.

OK, that'll be great. That'll be great, James.

There you go, OK.

All right. Now, I've got fresh-made mayonnaise.

-So what's the spice? I missed that. Turmeric?

-It's only...

-No, it's curry powder...

-Yeah?

-..which has slightly got excess amount of turmeric in there.

-OK.

-I like turmeric.

-Right.

-Maybe you don't.

-And it's good for you, turmeric?

-It's very good for you.

-What is it that's good for you?

-It's antiseptic.

-That's the one!

Lots of antiseptic for you.

Just take that down a bit.

-That's just mango chutney you've got in now?

-Just mango chutney.

-Just mix it lightly.

-Yeah.

Throw in the mint and remove it off the flame

and then you add your mayonnaise.

Now, this is quite unusual, putting mayonnaise kind of stuff in there.

-You can use yoghurt as well, if you want to.

-Yeah.

Actually, I'll take that spoon, if you don't mind.

But in India, would you use this or...?

-Yeah, you can use mayonnaise in India.

-Yeah?

-It's not a problem.

-But you'd use yoghurt?

-But you could use yoghurt.

-Yes, yoghurt is more natural to Indians.

-Yeah.

That's it done.

-Easy as that?

-The salad is done.

-Right.

So, the idea is we'd want to keep those apples quite crunchy?

-Don't soften them too much?

-Don't soften them too much.

-Yeah.

-They should almost be as fresh as it can be.

-Yeah.

-I'll just move that out of the way.

-That's very good, thank you.

-And a generous serving.

-That smells superb, doesn't it?

-PHIL:

-Get over here now!

-LAUGHTER

And then, so explain to us a little bit about these ones.

Now, I explained at the top of the show, quite modern-y, chefs...

You can't buy these from a supermarket, I know that for a fact.

-Er, some of it you can. Like mustard cress...

-Yeah.

-..which is here.

The others, may. Sometimes, may or may not.

But don't get too fussy about it.

-You can use any herb you want.

-Yeah.

-I just like these.

-That's why I have them today.

-But these are grown in little trays?

-They do. They do.

-Yeah.

-If I can, I'll just cut them nicely.

-OK.

-I'll go and get the fish out.

-That'll be good. It must be done.

You can use a combination or you can use just one variety.

Look at that. That looks nice.

-There you go.

-Can you pass me a dash of olive oil?

-That's nice.

-No real need to put a dressing with that?

-No, not really.

-Cos they're quite spicy anyway.

-Yeah, there's no need for that.

-OK.

Look at that!

-And there you go, James.

-Atul, you're a star.

Remind us what that is again?

It's seb wali hari mirch ke, which means pan-fried John Dory

in green spiced marinade with warm apple salad.

Michelin-star chef. Genius! Go and eat in his restaurant.

Oh, there we go! Right!

JAMES SNIFFS Well, it smells really good!

-Phil, you get to taste it.

-Yes, lovely!

-Everybody does!

Dive into that. Tell me what you think.

-Come and have a go.

-John Dory at ten o'clock in the morning.

-Yeah! A green John Dory at that!

-LAUGHTER

-Aw, it smells great.

-But you mentioned other fish.

-I mean, sea bass?

-Sea bass.

-Yeah?

-Lemon sole.

-Yeah?

-Even Dover sole can do.

-Oh!

-Yeah?

-Mmm!

You just have to take the fillets out carefully. Even monkfish.

-Monkfish stands well to this.

-That's fantastic.

-Very good?

-Yeah!

Have you ever tried John Dory before?

-Er, yeah, I've had John Dory before. I've had a few fish curries.

-Yeah.

But that's really sort of light, just sort of spiced. Beautiful.

-Pass it down.

-Yeah, get into that.

-Could that work with chicken

-and that sort of thing?

-It can work well with chicken.

-Maybe not with lamb, but chicken definitely.

-Yeah.

-Rabbit, yes.

-Rabbit?

-Yeah.

-Yeah?

-It'll work really well with rabbit.

You just marinade saddle of rabbit and cook with this.

-It'll be fantastic.

-What do you reckon, Mr Hix?

-Mmm, very good. Nice and fresh.

-Very good!

Just watching that, you know it had to taste wonderful.

Great stuff! Thanks, Atul. Coming up, Brian Turner's going to serve us

lightly-cured hake for Martin Kemp, but first it's over to Rick Stein,

who's in Corfu on the trail of wild greens.

I know they're not the best of friends, the Turks and the Greeks,

and when you start to look at the history here and the invasions

and subsequent sieges by the Ottoman Empire, you start to realise

that history does leave an indelible stain behind.

Although the Turks had tried several times to capture Corfu Town

and completely ravished the countryside,

they were never able to capture this place, so near and yet so far.

So, as a general rule,

it's not a good idea to ask for a Turkish coffee!

The next morning, as per, I found myself drawn to the market.

This was in a state of transition.

I'm told they're building a new one, but even so, as a cook,

it's always good to see what's fresh and seasonal.

I love fresh peas!

'I came upon this stall, run by Effie Mihala,

'selling wild greens she collects herself.'

So just run through a few of these herbs for me, then.

There's two different types.

On this particular lot, they're for boiling, like for boiling salad.

-From this lot here, you can make vegetable pie.

-Mmm.

When I was a child I used to go and pick these. I loved it, you know.

My grandparents showed me, but my children, they're not interested.

They're doing other things.

-So they won't know.

-It's a shame.

-But they do eat them when I cook them.

-They like them?

Yes, they do like them, but they wouldn't know how to pick them.

'So, well, you know what happened the next morning -

'she gave away her grandma's secrets.'

-What's that?

-Tsakoulia.

-Tsakoulia?

It's one of the main wild vegetables. It's the top one.

You lived a long time in Melbourne, didn't you?

Yes, definitely. And I really missed the vegetables in Melbourne.

-You did?

-You couldn't find this.

I mean, a lot of people, they deal with herbs,

and there are also very good herbs,

but these are also very good, because you can actually eat them.

Herbs, you only drink them, or you put them in cooking!

This particular one is a fantastic vegetable,

the king of the white vegetables.

You can make a raw salad with it and it's perfect in raw salad.

It's better than lettuce.

Or, you can mix it up with lettuce and rocket and all these things.

Perfect salad. You should try that.

So, if I was to start eating all these regularly, would I be changed?

-Definitely!

-Yeah?

-Definitely.

First of all, your colour would change. Yes, you'd look healthier.

-Look healthy.

-More energetic.

-They are so good for you.

-Wow!

Well, back at her farm, Effie and her mum gave the greens

a bit of a wash, preparing them for boiling.

She said they only need to cook until they soften

because she believes any more than that

reduces the healthy properties of the greens.

OK, now we're making a fresh salad with this particular vegetable

which is perfect for salad also.

You can also cook it, but it's better raw.

I really like this, bumping into Effie in the market the other day,

cos this sort of salad you'd never find in a restaurant round here.

It's just what the locals eat

and I'm really looking forward to trying it.

Yes, in a restaurant you won't find it, because they won't bother.

Who's going to bother to pick wild vegetables

and clean them up and do this?

Easier to just buy lettuce. But they don't know what they're missing.

Same with chefs all over the world, I have to say.

Put a little bit of salt.

A little bit of vinegar now.

Like you do with the lettuce, we add the oil to it now.

So we'll put a bit of salt, vinegar and oil.

Now the salad is ready to eat.

The vegetables are cooked now.

Yes, steaming hot.

Put them on a plate.

'If you like spinach just wilted, you're going to love this.

'It's been cooked very quickly in a small amount of water.

'She very often puts greens into pies,

'which I'm told is a very Corfiot thing to do.

'But this is on its own with good local olive oil and lemon juice

'to give those bitter greens an extra zing.'

-It's your vegetables cooked nice and fresh.

-They look very fresh.

-Yes.

'In a funny sort of way,

'I can understand why her children don't like this.

'It's seriously grown-up food.'

-Lovely!

-You like it?

-Oh...

-I'm sure you would.

-I love it.

It's just occurred to me, out of everything I've eaten -

the greens, the lemon, the oil, the wine, the vinegar -

the only thing Effie's paid money for over the counter is the salt.

'Actually, that lunch with Effie and her family gave me an idea

'to cook a wild green omelette.'

The base of it is thinly-sliced leeks,

which I fry until they're soft, and then this lot -

a range of green leaf vegetables,

mostly salads, which I managed to get back in Padstow.

I think turnip greens or cavalo nero would be good in this too.

This is something I've never tried before,

but that's what these trips are all about and I know it'll work.

Lots of fresh greens, free-range eggs and good Greek cheese.

I went for a walk last weekend, sadly without the dog,

and I was just looking... I went past some rough hedgerows

and I could see all the same sort of vegetables and wild greens

that Effie had shown me over in Corfu.

But I was thinking, "I just don't know what to pick.

"There's probably not ten people in this country

"that would be able to show me what to pick."

Which is a pity, because it makes going for a walk so much more fun.

But I have bought in what I think

would really make this wild horta omelette work,

that you can buy in supermarkets or greengrocers, so I've got...

I did actually gather some dandelions and some wild garlic,

cos I know about those, but I've got some rocket, sorrel,

spinach, watercress.

This is going to make a substantial omelette,

so don't be stingy with the eggs.

I'm using about eight here, so that would be OK for about six people.

I've always liked the idea of a Spanish omelette, a thick omelette

that's actually generally baked in the oven,

and I love horta, the Greek wild greens,

so I've put the two together and added some kefalotiri cheese

and feta and some dill and mint to give it a Greek flavour.

I think it works really well.

Chop the dill and mint together, but keep it quite coarse.

Don't do it like mint sauce.

Put them in with the rest of the ingredients and then season

the whole thing as much as you like.

Turn it into one of those nonstick and quite deep baking dishes -

because, of course, the eggs will rise in the oven.

Then bake it until the eggs set, say about 45 minutes in a medium oven.

These types of omelettes were primarily designed

to be taken out to the fields, where people would be at work,

so it's food that holds together and it's best eaten when it's cold.

I like it with tomato and onion and a chilled glass of white wine.

So, this is perfect for people

planting rows of garlic and artichokes AND for ladies who lunch.

Thanks, Rick. Now, Rick mentioned cavalo nero in his film.

It's part of the kale family.

And would you believe its sales have quadrupled in the last year?

There's even a campaign by British farmers to rename it "black kale"

and to make it easier to find in the supermarkets.

Anyway, I thought I'd show you a very simple way to serve it

with a piece of cured hake, another very trendy ingredient,

and this is a whole hake.

You may not have seen one of those. Lovely looking fish, very fresh.

It came in from Newlyn this morning with a few clams.

It's a deep sea fish, but the nice thing is it's caught

in British waters and it's really inexpensive, so good stuff.

Now, if you don't mind, I'm going to get two little things

on the go first and then we'll come back to you.

-I want to talk to you about this Act To Kill film, if I may.

-Absolutely.

The first thing I need to do, I need to get some of these clams in here,

with a bit of fish stock...

..and a bit of Noilly Prat...

..just to get some juice for my sauce.

Fantastic. That goes in there. Let's turn those on full.

And over here, I need to get my lightly-cured...

Now, it says in the recipe "lightly-cured"

and I think it's a good tip to remember.

You don't want to put too much of a cure on this.

We don't want to change the flavour.

What we want to do is change the texture slightly,

so I'm going to cut two nice steaks.

That looks lovely. I should've done that on that board.

I've put it on the wrong board. I'll get into trouble in a minute.

And all I'm going to do now is cure this on a plate with some sugar...

some salt, and curry powder.

And I'm a great believer in curry powder as a seasoning,

-but not too much. This is not a curried dish at all.

-Yeah.

See, hake, to me, looks far better like this

-than it does like that over there.

-Yeah. No, I can see that.

-It's not the prettiest of fishes, is it?

-Well, I think...

-What I wanted to show you was it came from there to here...

-Yeah.

..and when you see it on the plate, you say, "I can't believe

-"it's got even better!"

-It's far more handsome like this.

But you leave that for about five minutes and then you wash it off

in cold water and dry it off, and that's what it looks like.

-You can just see the hint of curry powder there.

-Yeah, yeah, I see.

OK, so tell us about your film, Martin - Act To Kill?

-Coming out on DVD?

-No, it's called Age Of Kill.

-Age Of Kill...

-Oh, right, got it, OK!

-..which I shot

just before Christmas. And it's been kind of

a weird period for me, because I've been...

Obviously, I'm involved in the band at the moment as well, heavily.

-We've been touring the world doing this promotional trip...

-Sure.

..just before we start the tour.

But I shot it just before that and that comes out in, er...

-Father's Day, which is the summer.

-Oh, very appropriate!

Which is the summer. It's myself and Phil Davis and Patrick Bergin.

And, er, at the moment, it's...

There seems to be this run on sniper films and, er, it's one of those.

But it's kind of... It's a good old geezer film, I think...

-And where did you film it?

-..to give it a name.

-Er, all around town, all around London.

-So places that you know?

-Oh, absolutely.

-That must have felt a bit awkward, that, lining up

-in the middle of somewhere that you know?

-Er, well...it's...

Listen, it's acting, you know, you do it the best you can.

Yeah, of course.

OK, look, I've got the clams here, just about cooked. They're all open.

So what I'm going to do, I'm just going to quickly...put that...

-Don't burn yourself, Brian.

-I will do my best

not to do that...

THE OTHERS LAUGH ..and I'm going to put this

into there, so it can reduce and I can get my sauce going.

-I've got my kale on the go here. I've got the fish on.

-I love kale.

-I love it.

-So how do you manage with all the energy, then?

-So you've just done a world tour, you just filmed...

-Yeah.

..you're about to kick off... When do you kick off?

-Well, we start in, er, in Belfast at the end of the...

-Dublin?

-Yeah, Dublin, we start in Dublin at the beginning of March...

-Yeah.

..and we take it right the way through for most of the year.

You know, we'll be touring, I dare say, for, er...for ten months.

But first up is the British tour,

which we take it right through from Dublin, Belfast, all the big arenas.

-Yeah?

-You know, Glasgow, and then we end up in the O2

on the 18th and 19th of March, and so it's that first UK leg,

and then we take it round the rest of the world,

which we'll finish most probably September, October.

So, going back to the early days of Spandau Ballet,

we don't really want to talk about the break-up...

-Sure.

-..but that must have been a difficult period when it...?

Oh, it was a terrible period, not just cos the band was breaking up,

it was because, er, you know, my best mates - which were the band -

-were falling apart as friends.

-Yeah.

-They were in court suing each other.

And, er, obviously, one of them was my brother, so, er, it was...

It was kind of like watching your family go through

-a terrible divorce, you know, and being on the outside.

-Sure.

And not being able to do anything about it.

So how did the, er, the get-together come about?

-Was it one or two of you? Or did everybody think...?

-I think...

You know, I think it was just time.

-I think it was growing up as people.

-Yeah.

And once you start to believe, I think,

that everybody was right, nobody had...was starting an argument

for no reason, but everybody had their reasons for the argument.

-Yeah.

-Then you can start to...

Then you can start to kind of get over it, in a way.

But I'm glad we have, because, um, we're the best of friends again

and back on the road and we're doing something that we all love doing.

I have to say, whether it's films or presenting or whatever I do,

there's nothing like being on the stage with the band.

I never get that kind of adrenaline kick

-and it's just great.

-Well, we're all glad you got it together again.

-Thank you.

-So, how does the programme work?

-Who decides what goes in the programme?

-What, on the show?

-On the show, yes.

-Um, well, we... You know, we've got a bunch of...

We've been going for how long now? 30 years.

-You know, we've got so many hits...

-You don't have to say that out loud!

-LAUGHTER

-..that means something different,

-and every song means something different to different people.

-Yeah.

People have got married to 'em or they've found their first girlfriend

to some of our songs, so we're going to be doing all the hits and, um,

and some special surprises as well.

-Do you have favourite songs yourself?

-Er, sometimes.

It all depends what night you're in, you know.

Every country has their kind of... their big Spandau song,

like, if we go to America, then it's obviously True.

-If they go to, um...play here, you know, Gold is the big hit.

-Yeah.

-And if we go to Italy, it's I'll Fly For You...

-Yes!

..which was... In Italy, it's like the national anthem of pop songs?

So it all depends where you are.

And is the travelling easier to do these days as one gets,

as we all do, slightly older? MARTIN LAUGHS

-Does that work out all right?

-Er, yeah, it's good.

You know, I've just been around the world during a promo trip

for the tour and now we've got to go back around the world

doing the actual tour, so it kind of gets on top of you a little bit,

but I'm just glad I'm... I'm with four of my best mates

and everything you do is kind of easy, because everything is a laugh.

I watched the documentary the other night that was shown not long ago

-about the early days of Spandau.

-Oh, yeah?

Are you going to dress like that these days?

Well, you're talking about Soul Boys of the Western World,

-the documentary that we've got out at the moment.

-Yeah.

Er, no, it's not quite the same. You know, I don't think I'm going

to be wearing the dress and the make-up on this tour.

LAUGHTER Well, it just would be intriguing.

But, er... But you know, I think...

style was kind of part of me when I was a kid.

-Yeah.

-You know, we came from that whole new Romantic period, where you

were allowed to wear what you want and enjoy life, to be honest,

and, um, so style kind of is ingrained in the band, I would say.

So, we'll wear something special,

but I don't think it's going to be kilts and dresses this time.

OK, so I'm just going to squirt that with a little bit of lemon juice.

I'm going to serve it on this plate over here, I think.

It looks a bit better.

-So just lift that to there.

-See, I love all this new veg.

This kale and these dark greens that are coming in.

-I love all of that.

-It's lovely, isn't it, eh?

-Yeah.

And it's so good for you as well, isn't it?

-I need the hake nicely underdone. We like to cook it pink.

-Yeah.

Not too much cooked. The sauce is just about ready.

I've put lots of butter in there, I've got the vermouth in there,

I've got the fish stock in there, clam juice in there,

I'm going to put capers in here.

Now, one little question I just do need to ask you.

Er, there's nobody else listening.

Do you know who killed Lucy Beale?

-LAUGHTER

-Do I...?

-You must have contacts!

-I wish I did, because, you know...

-Down the bookies?

You know, I did EastEnders for...

I did EastEnders for three and a half years

and, I have to say, I haven't watched it until recently,

because Danny Dyer went into the show

and I think he is absolutely the biggest hit.

Look, all the girls are nodding over there!

But I think he's the biggest hit the show's had for a long time

-and it's made me watch it again, so it's great.

-Oh, that's good.

-Well, if you do find out, I'll give you my number...

-Yeah!

-..cos we could do with inside knowledge!

-Mine as well.

-And mine!

-A bit of inside information.

-Yeah.

So, we're just about ready now. The sauce is just going on.

I just love the colours on this and I do think that this black kale...

-Mmm!

-..has actually got to go there.

And I've got a few clams that we've just taken out of the...

out of the cooking liquor over there.

Still nice and warm. Just lay those around the outside.

Clean the plate.

-Yes!

-Clean the plate. REPETITIVE CLICKING

I'm just going to turn this off, cos something's aggravating me here.

Where is it? CLICKING STOPS

-Yeah!

-There you go.

-Shut up! LAUGHTER

And it does as it's told!

I'll give you a bit of space here, my dear.

-And so, then you've got it. You've got this lovely bit of...

-Wow!

..lightly-cured hake on black kale with a clam and caper butter sauce.

That looks amazing!

-You know, in my house, you know what we do with the kale?

-Tell me.

We put it in the blender, whizz it up and drink it.

LAUGHTER

You need to be talking to that young lady over there.

-That sounds like her.

-Do you do that?

-I'm a fan of that too, yeah.

-Yeah!

-Kale smoothies, for sure.

-In the old bullet and...?

-Yeah!

-OK, get your chops round that.

-Me and Brian, we cook with it!

That looked good, Brian. In fact,

I think Martin Kemp thought it was pure # gold! #

Sorry, couldn't tell myself! Today, we're looking back

at some of the tastiest recipes from the Saturday Kitchen archives,

and we still have lots of corkers for you.

Up next, Jason Atherton is cooking pheasant

and it's a bit of a showstopper. Take it away, Jason.

Taking a break from his global culinary domination this morning

to be with us, it's Jason Atherton. Welcome back, Jason.

-Hey, James.

-Flying visit again, probably, no doubt.

-It is, yeah!

-What are we going to make, then?

-So, we're going to cook a pheasant.

We're going to poach it, roast it and then we're going to do it with

-nice roasted pumpkin.

-Yeah.

-We'll make a home-made granola,

so honey nut-roasted granola, and we'll put those round the plate.

Bread sauce, stick it in the gas gun, make it nice and light.

-We're going to quickly roast off the thigh meat.

-So, simple, then(?)

-Really nice and simple, yeah!

-JAMES LAUGHS

-Sort of something you want to do at home.

-Exactly!

-When you've got nothing else to do!

-So you want me to do the granola?

-Yeah, you do the granola.

-Right, OK.

-So all that, apart from the fruit.

-Chop it up, mix it together, then we'll bake it in the oven.

-OK.

-Pecan nuts and everything else.

-Yeah.

So I've mentioned the global domination.

Where are we in terms of you at the moment, then?

-How many have you got to open this year?

-So, next stop is Skegness.

-JAMES LAUGHS Right!

-No, it's not! No, it's not.

We're not going to Skegness. No, no, we're going to...

-Hong Kong, innit, next?

-No, no, no, we've got a new restaurant,

-called City Social, opening up at the top of Tower 42...

-All right.

..which opens up, er, quite soon. We're about eight weeks away.

That was Gary Rhodes' old restaurant?

-Yeah, Gary Rhodes' old place.

-Yeah.

So that's kind of exciting. So, basically, we've just taken

all the legs off this and then we're going to confit those.

So we confit them for about 45 minutes

and we end up with a nice piece of meat like that.

Now, we've got pheasant here. That finishes on April the...

-Sorry, not April, February the 1st.

-Yeah.

-So...

-It's already gone.

-Gone.

So these are all sort of leftovers. So we're going to use these.

-We've probably got another week left of them.

-Yeah.

And then they'll be finished. Right, so, basically,

all we're doing here, James... Just let me get a little spoon.

-OK, so in goes the hazelnuts as well.

-Yeah.

So, basically, what we've got in here is chicken stock.

-Yeah.

-And we just poached this for six minutes, just under...

-You don't want it to boil, just ticking over, you know.

-Yeah, OK.

-Thyme, bay leaf, garlic in there.

-Now, we've got...

-Pop that in there.

Is this honey and maple syrup you want in here?

-Er, yes, please, yeah.

-Honey and maple syrup.

-I'll just get rid of that.

-Right.

-And some spice as well.

-Yeah.

We've got some oil here. Any particular oil?

Er, yeah, just like any oil, really.

-Little bit of olive oil.

-What, Duckham's(?)

-No, no.

-I mean, you know, come on!

-LAUGHTER

Other oils are available for your car, of course.

-This is a serious show, James! Sunflower oil...

-I'm just saying!

-..grape seed oil, whatever you like.

-Yeah. Oil!

-Oil!

-Right.

Mix all this lot together. This looks very healthy, though, Chef.

-Look.

-I like my healthy food.

You can see, look, you know - fine figure of a man these days.

LAUGHTER

I'm not saying anything.

-LAUGHTER CONTINUES

-Don't be like that.

I'm not saying anything!

-I thought we were friends.

-No, you're looking very good.

-You have been voted...

-No, come on!

-A magazine I read the other day...

And there was a picture of you on page four.

-You are the sixth... What are you? Sixth person...?

-No, no, I'm...

-Um, yeah.

-What are you?

-Yeah.

-THE OTHERS LAUGH

-Something like that.

-Go on! Tell the world what I hear.

I'm a stylish man, apparently.

-You're the sixth trendiest person in Britain.

-Something like that.

-Style icon!

-Something like that.

-That's what he is.

It was in Farmers Weekly! LAUGHTER

-RASHIDA JONES:

-Give us some style tips!

Right, this is going to go in there.

-Right, so we've trimmed up the leg.

-Pumpkin's out.

-Trimmed up the leg.

So now we're going to make the bread sauce.

-In goes... Where is it all?

-Right, so how long do you roast this for?

-Because this has gone all sticky now.

-Yeah, yeah.

So that goes in for about... Not for long,

-for 15 minutes, so it starts to colour a little bit.

-Yeah.

Can you break down to an American what bread sauce is?

Cos that's like a new thing for me.

-It's bread and milk.

-Yeah. And then...

-That's all it is.

-It's done with, normally, onion, cloves and bay leaf...

-It's not.

-..but Jason's about to...

-It's much more technical than that.

-Is it like a gravy? Is that...?

-Gravy?

-Sorry!

-Like porridge.

-Gravy?

-Oh, OK, it's like a porridge?

-I just...

-It's not like porridge.

-The consistency of porridge.

-Oh, consistency, but you use it as a...?

-You dress it?

-It's always served with roast chicken or roast game.

-OK.

-Traditionally.

-Good to know.

-But Jason's about to ruin it by

putting it in one of these things!

JASON LAUGHS The difference between bread sauce

and Jason's bread sauce is about 25!

-What is that?

-This is an espuma gun. You'll see it in a minute.

-OK.

-Right, so...

-You don't have one of them at home?

-Yeah, ha!

So in we go with... You've got some sultanas, we've got...

-What are these? Dried cherries?

-Er, apricots.

-Apricots.

-All in here?

-Some cranberries. All in there, yeah.

-OK.

-So, right, so... We've got the milk and the cream in there.

-Yeah.

-A couple of slices of bread.

-So this is the bread sauce.

-Right.

-OK.

In they go.

Just chop them up nice and small.

-I've also seen you've got a new cookery show out as well?

-Yeah.

My Kitchen Rules. It's on Sky Living, 9-10, on a Thursday night.

-And what's that about, then?

-Me and Lorraine Pascale.

So it's really easy. We just judge people's food.

It's like a reality show where six teams from all over the country,

it's a little bit like the Six Nations - England, un...

-Wales, Ireland, Scotland.

-That's rugby.

-And they're, um...

-It's kind of like American football, but without the poncey pants.

-Yeah!

-In a scrum?

-Yeah, you scrum, yeah. That kind of stuff.

-So, yeah.

And they compete against each other to be My Kitchen Rules champion.

And at the moment, it's on at the moment, and they're going through

-the stage of a pop-up restaurant in their own home...

-Yeah.

They do a three-course meal and, if it's... And then, they...

It's a little bit like Come Dine With Me,

-where they score each other.

-OK.

-But it's a bit more serious,

a more serious undertone, and then me and Lorraine get the final score.

And then the ones who become bottom in that round get eliminated and

then we go off round the country, cooking all over the place,

-from the Lake District to Scotland...

-And as well as that,

you've got 50 million restaurants that you're doing as well.

Yeah, busy with that, just delivered a new book, which comes out in June.

Social Suppers, that's going to be kind of cool.

-Excited about that.

-So, explain to us what's happening now, then.

-Got the bread sauce on?

-Right, bread sauce is on.

-I've finished that.

-So it ends up looking like that.

-Yeah.

So, if you can roast the pumpkin and blend that for me, that'd be great.

And then I'm going to roast off the crown.

Right, so we just... we just take this.

This pumpkin, you just want it pan-fried, don't you, really?

-What's that one?

-You just want it pan-fried? This one?

-Pan-fry what?

-The pumpkin.

-Yeah, yeah, yeah! Yeah.

-Right. SOME LAUGHTER

Come on, James, get with it, will you?

-A bit of butter in that.

-Happy?

-Yeah.

-And then roasted in the oven?

-Salt and pepper?

-That's it. There's one already in there.

We've roasted it for about... It'll take about 10-15 minutes.

-It's quite a dense pumpkin, you know.

-OK, right, now.

-Right, so...

-So now we're going to take this off the crown.

-I've got one here.

-Nearly.

-There you go.

Right, how long are you cooking that bread sauce for, then?

-About ten minutes.

-Ten minutes? OK.

-So it's nice and soft.

-Then we just blend it.

-You poach the crown of the pheasant for how long?

-That's it. You take that. For about six minutes. That's all.

-OK.

So then you end up, it's nice and moist. Can you see?

-So it just keeps it nice and moist before we crisp it back up.

-OK.

Because game birds, you know, unless you wrap them in bacon and stuff,

-can go quite dry.

-Yeah.

-And the great thing about this is, you know,

it's like the perfect roast chicken. It's just beautiful, you know.

-You can also do this with roast chicken as well.

-Yeah.

-Poaching it.

-It's fantastic.

-And guinea fowl.

-Yes.

-We don't use that enough

-in this country, and it's really nice.

-Also, it's farmed,

is guinea fowl as well, it's fantastic stuff.

-Right, so...

-OK.

-..we're just going to trim it up there, there,

-and we'll stick it...

-Do you want me to blend the sauce?

-Yes, please.

-The whole lot in the blender?

-Yes.

-All this bread? Everything?

Just quickly pass it off, then stick it in the gas gun.

And then I think we're pretty much ready to go.

-Right, that's going to get blended.

-Right, so in goes the bird.

We're going to stick up some wild mushrooms with it.

Normally, in the restaurant we'd do this all separate

-and I have, like...

-BLENDER WHINES

-You're using these sort of a cross between a sprout and cabbage?

-Yeah.

-They're flowers, aren't they?

-Yeah.

-Fantastic. I've used them before.

BLENDER CONTINUES

-You're just browning everything off?

-Yeah.

You've got the sauce on there as well. There you go.

-Right, so...

-So where do you get your inspiration from

-for all these restaurants, then? From your travels?

-Er...

Yeah, you know... It's just... It just comes to you, right?

I mean, when you're creating a concept or a restaurant, it just

sort of comes to you, you know, it's like what I want to achieve with it.

And exactly where it is. So if it's in, like, if it's in China,

obviously, then we look at...

You know, Italian food works really well in China.

Because of the noodles and stuff, they really like pasta,

so we'd incorporate pasta dishes on the menu and stuff like that.

So it all depends on where it is, really.

Like, City Social's going to be all about, you know, bringing back

-a powerhouse dining room back to the city, you know.

-Yeah.

So it'll be really beautiful, a little bit Art Deco 1920s,

Great Gatsby meets modern-day London, so it's going to be cool.

-Right, so...

-Right, this is your espuma gun.

Is that like a...?

-It's basically a gas-charged flask, basically.

-Have we got a big plate?

You put the lid on. Make sure you put the lid on tight,

otherwise you'd have to get a new kitchen afterwards.

-You've got so much stuff down here!

-Put this on.... Ha!

LAUGHTER

There's like cans of pop and all sorts of stuff down here!

JAMES LAUGHS

Where's your...? Where's my big plate?

Where's it gone? Oh, there it is, look.

I'll use that one what's on the counter there.

What was strategically placed for me(!)

How many canisters do you want in? Two?

-Yeah, two canisters is enough, James, yeah.

-Right.

So we're now ready to plate, pretty much.

So...

-On goes the pumpkin.

-AIR HISSES

-RASHIDA:

-Oh!

-CREW LAUGHS

I hate this! LAUGHTER

This is the machine of the devil, this thing!

-I only brought it on to annoy you.

-All yours!

-Right, good.

-I'm just going to whip off those.

-Yeah.

Off they go, like that.

So... Nicely placed on the...

I thought last week was enough, with the deep fat fryer and Ken Hom.

Now we've got an espuma gun!

So, on goes the pumpkin, on goes the, um...

-I love these little sort of sprouts.

-Yeah, they're cute.

They look really pretty. And they don't take much cooking, you know.

And they just look great on the plate.

-And then, there's some of your granola mix.

-That's it, yes.

-So if you put four or five of them around.

-Yeah.

-That's great.

You are so delicate, James.

-Right, on goes that. Do you want to put...?

-I'm going to give you this.

-Do you want me to do it?

-Yeah, I'll give you it.

-Right.

One last little sprout, then we're ready to go. Right! And then...

I'll just give it a little tester first.

Make sure you haven't sabotaged me.

AIR HISSES

-You ready? That's it, yeah. It's worked.

-Ooh! Look at that!

And then on goes the bread sauce, like that.

-A little bit of the sauce on the plate.

-Very nice.

-That's what it is.

-And then a bit of sauce around the plate.

Nice little bit of the pheasant sauce.

So tell us, what's that dish again?

So, roasted pheasant, bread sauce, little tiny baby cabbages,

-wild mushrooms and home-made honey granola.

-Easy as that!

-Very impressive.

-And we'll bring it over

to see what you think of that one.

Now, the idea is it just puts a load of air in this sauce...

-Amazing!

-..so it's lovely and nice and light.

-A+ for presentation!

-Dive into that.

-Thank you.

-So nice.

-I should do it for a living(!)

-Am I the only person eating?

-No, you get to dive in with it as well.

-OK.

-We can share.

-But you could make that with guinea fowl?

-Yeah!

Guinea fowl, chicken, those little baby poussins you get these days.

-They're great.

-Yeah. Particularly with the mushrooms and everything.

-That granola adds that texture to it as well.

-Yeah.

-Is this the pheasant?

And also, when you're prepping those birds, you see, like,

-all the little oats and stuff, what it feeds on.

-Yeah.

-And that sort of gave me inspiration for that.

-OK.

-The bread sauce.

-All right, Chris?

-It's amazing, the bread sauce.

-Mmm!

-Is that coming to Stoke Park?

-How is it?

-Delicious!

-There you go!

That definitely looked a rather pleasant pheasant! Hee-hee!

Now, I'm sure you're all happy to hear

it's time for some vintage Floyd. Keith, the stage is all yours.

'The thing about Africa is the sheer size of the place.

'Mile after mile of nothing but thorn trees and desert.

'It gets monotonous, in fact.

'But every now and again, Africa hits you with a really big surprise.

'Suddenly, in the middle of lots of nothingness,

'you come across a sight like this -

'a fantasy land straight out of a Walt Disney dream book.

'Sun City is something else!'

You know, sometimes life, as they say in the cliche, is just a beach.

And in my troubled life that I have, occasionally, I end up in paradise.

And here I am today in paradise. Anything could happen!

Volcanoes could erupt, waves could crash through,

skydivers could fall in, and my job is to try and cook food.

It's a very simple dish, although it looks amazingly complicated.

It's lobster, Chris, have a look down here.

A bit of crayfish, and we're going to assemble it

with the wonderful things of Africa, like cashew nuts, pineapples, rice,

onions, bean sprouts, asparagus, onions, tomato, chillies

and all those kind of things.

The very first thing is to fry a little bit of lobster.

We'll just whack that in there and cook it. We'll turn up this heat.

Scott, the wok's too hot. Turn off one of them. Throw in some lobster.

Like that.

We just let that brown a bit,

then we throw in chopped onions and bean sprouts.

Then we throw in a little bit of finely chopped... Chris, close-up.

chilli, ginger, garlic,

all the usual oriental spices to make it rather spicy.

Then we throw in some chopped asparagus.

Like that.

Then rice. It's terribly simple.

The whole essence of this kind of cooking is preparing beforehand.

Everything's chopped and prepared and stuff like that.

Hold on, the lobsters are virtually cooked.

We chuck in some pieces of chopped pineapple, like that.

We throw in some cashew nuts.

I hope we're getting good cutaways of elegant, bronzed...

SIREN That's the waves coming!

As this gets boring, Chris, cut away

to the tanned and lithesome bodies

of the wonderful ladies of South Africa.

We'll take the lobster out because it's cooked. Scott, put some oil in.

Some oil in there. And fry me an egg, would you?

We'll add a little bit of oyster sauce, not too much, just a dash.

Scott's very good at frying the eggs. He was trained at Claridge's!

That's where they learn to cook eggs properly -

in the good, old-fashioned British hotels.

While he's frying that,

I'll chuck this rice mixture into this wonderful pastry case.

Like that.

Claridge's - I did tell you he came from Claridge's! Get the egg out.

Thank you. On top of that.

Then we have some freshly-sliced peppers, celery, carrots -

a very fresh little garnish to go on top of that.

We have some wonderful tomato chutney,

which is spicy and hot, like that.

And finally, one of my favourite things,

a thing you'll find a lot in South Africa, is the use of fried onions.

Because of the original Malay influence in South African cooking,

in their biryanis and all sorts of things,

little crispy fried onion rings go on the top of that.

"Dear Hector, here even the rocks are man-made

"and it cost a staggering 300 million."

"But, for a couple of million tourists a year,

"it's paradise, I suppose."

Madagascar is like nowhere else on earth.

The fourth largest island in the world,

only a few hundred miles off the east coast of Africa,

yet a place which the rest of the world seems to have passed by.

As a result, it's got its own unique creatures and cultures.

And very few people ever visit Madagascar,

let alone television cooks in search of new culinary delights.

After a hard day's hot-air ballooning, or white-water rafting,

or indeed travelling in a curious rubber-tyred train

up the Madagascan mountains

and, at the same time, trying to make a television programme

on very limited resources,

there's nothing nicer than to come home to a nourishing bowl of soup.

So, Chris, if you could stand up

without falling over in this wobbly bit.

Here are the ingredients.

Some diced chicken, some rice,

some chopped onion,

lots and lots of lovely sliced ginger, some parsley,

some thyme, some coriander and, just back here,

an onion stuffed with cloves for added flavour.

And right at the back here, at the end,

we'll finish it off with some lemon juice.

So the first thing we'll pop in

is our chicken pieces.

There's a piece of the carcass in there

to give us more flavour in terms of stock.

The chicken pieces go in.

The chopped onion goes in.

And a handful or so of parsley.

And finally an onion, laden like a mine, with cloves.

Then a handful of thyme, and we cook that for a couple of hours.

This part of the island is a central plateau.

It's about 1,400 metres above sea level

and was, not so long ago, covered in lush vegetation.

But most of the Malagash people live here

and, as a result, vast acres of forest have disappeared.

I was really enjoying the journey and the view.

But then, predictably, the train broke down.

Happily, today's little mishap

occurred in one of the most beautiful parts of the island.

So, undaunted, we unloaded the train,

lit my trusty charcoal stove,

set up a kitchen and prepared a picnic under the hot afternoon sun.

And for starters, my chicken ginger soup.

Right.

Too much ginger and not enough salt.

Can't win 'em all, can we?

Anyway. Chris, this one is for you.

Because you had such a hard time on this shoot, you don't eat meat,

I thought I'd make for you the classic spicy salad.

Let's spin round the ingredients

so you know how to make it when you get home - if you get home.

Grated carrot, green beans and cabbage.

Curry powder, ginger,

garlic, onions,

mustard seed and a few peanuts.

And the first thing we do -

put a bit of oil and wine vinegar into the bowl,

sprinkle in a little bit of curry powder, like so.

A little bit of ginger, not too much ginger,

because I've already OD'd on the ginger fairly seriously.

Fair bit of garlic.

Some nicely chopped onion.

Couple of mustard seeds.

They're very fine, so I haven't ground them.

Like so. Then, into this,

we tip our grated vegetables,

very simply.

And we turn all these lovely spices and herbs into that.

Give it a really good mixing

and, finally, because they grow so many of them here,

toss in a couple of peanuts

in one final mix.

So that's going to be for you, in a minute,

after we've cooked another dish especially for you.

There's one here, however, that is not for you,

if you'd like to have a look at it.

Here they make the most wonderful smoked duck breast.

And they also have the most wonderful mangoes.

So I made a little salad of that - actually Scott did -

then I made a dressing of oil, vinegar,

little pieces of lime,

coriander, bit of garlic, bit of ginger,

and also the red peppercorns

which grow here in profusion in Madagascar.

So we put a little bit of that over there like that.

A little bit around the mango.

I don't think that's hot because in Thailand, for example,

mango is served with hot dried chillies

as a little cooling afternoon snack by roadside vendors.

Now, what we have to do for you is make you a rice stir-fry.

Because you've been so good,

refusing to eat zebu and crocodile and stuff like that,

I thought I would attempt,

using this mighty wok...

Let's hope it gets hot fairly quickly.

First thing we'll do

is not put vinegar in, we'll put some oil in.

And then, because I'm in a bit of a rush,

move some of those things very quickly there,

and bring up the next lot of ingredients for you,

which is rice, the local spinach,

tomatoes...

the leaves of the local spinach...

..some green peppers

and, would you believe, for a change,

some more ginger.

The first thing we do is put some onion in.

Little bit of garlic.

How much? Do you like garlic and ginger?

That's good, he nodded. Yes, excellent. Then some ginger.

And we'll pop in a couple of whole tomatoes, or tomato pieces.

Some stalks of spinach.

I'm going to add some green peppers.

Some leaves of the spinach.

Little bit of rice.

DISHES CLATTER

Phew!

Now then, Chris, I've cooked two things for you.

Some stir-fried rice and local Madagascan vegetables

and some piquant salad.

The director will now take the camera

while you can assume the role of food critic.

You may lift up the plate if you want,

because the cameraman might want to see it.

Very good, Keith. Thank you very much.

Not bad for a carnivore.

-KEITH LAUGHS

-Thank you.

Well, at least the cameraman was happy.

Of course, if he'd said anything else

he'd have been on the next plane home.

Anyway, it was time to move on from the Highlands

and, while the cooking had been going on,

the train had been repaired.

So I summoned my loyal team of porters

and decided that, since this an island after all,

a trip to the seaside was in order.

Undeniably he is just brilliant.

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

from the Saturday Kitchen larder.

Still to come on today's show,

Simon Rogan takes up the omelette challenge for the first time

against the fantastic Mary Berry.

I think he might have a chance of winning that.

Ken Hom is here to knock up a dish or two - or maybe even three.

And he's serving up delicious steamed scallops

with corn and chilli stir-fry

and a pork and pineapple rice.

And Nick Frost faces food heaven or food hell.

Did he get his food heaven,

roasted pork belly with brioche leek bake,

or did he end up facing his food hell,

tandoori quail with fennel salad and yoghurt dressing?

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

Now time for Galton Blackiston,

who's cooking up lamb cutlets with a twist.

Just try not to get too distracted

by his beautiful bright-red sweater.

-Hello, James. How are you?

-Nice jumper, Chef. Very good.

-Thank you.

-Right.

-So what are we going to be doing?

-Lamb chops,

with a chicken mousse,

little bit of...

Look at that truffle, beautiful summer truffle.

Is that a Norfolk truffle?

-No, I can't take claim for that, but it's in season.

-Yeah.

-And we're going to wrap it in this, which is pig's caul.

-Yeah.

And you're going to make a sauce Choron, which is hollandaise.

Hollandaise, basically, which I'm doing in here.

-I love hollandaise.

-Do you?

-Oh, this gets better.

-I love sauces.

Anything creamy.

-Aw!

-Lamb is yummy.

This is getting better.

LAUGHTER

Will it be quite pink?

Well, potentially.

You never know when I'm cooking, I have to say. Right, chicken mousse.

It's a bit hit-and-miss most of the time.

-Right, what are we doing?

-Chicken mousse.

Do you want to blend that with an egg white, James?

I'll give you a little bit more chicken so you get it.

I'll do that. Egg white. OK.

And we need the egg yolks for the hollandaise, of course.

-Yeah.

-Right, one egg white.

Yeah. No more than one egg white, because you don't want it too firm.

-OK. That goes in there.

-OK. And then we deal with the lamb.

When you make your mousse, does it make any difference

with the temperature of your cream or your butter, or...?

When you make a mousse?

Yeah, you should do it absolutely with very cold.

-Over ice, really.

-OK.

-But we're not doing that, are we?

-No, we're not doing that, James.

No, we're not. Cos of time constraints.

You want to trim the fat off the lamb chops. These are really good.

We do this one at Morston at the moment, and...

Why are you taking the fat off?

-Cos it only takes about five minutes in the oven to cook.

-Ah, OK.

And lamb fat, when it's not really crispy, like on a leg of lamb,

I don't think it's very pleasant.

So I tend to take most of it off.

I leave a little bit on.

Like so. And then...

There's your mousse.

-Thank you. Thank you, James.

-That's all right.

You're very efficient, you are.

Well, some of the time.

Well, when I think about it...

-No, you are. You are.

-So what's new in Norfolk, then?

Loads going on in Norfolk.

What...? What's that?

-I'm doing a book, on fish.

-Are you?

-Called A Fish Out Of Water, James.

-Right.

Which is going to come out, hopefully, next year.

Purely on fish recipes, some of them from our chip shop

and some of them from the restaurant and hotel.

-Now, normally you would pass that...

-You would normally.

-Yeah.

-But we're not going to. Cos would you do that at home?

I don't think so.

It's hard work, it messes the sieve up.

And you need somebody to wash up afterwards.

So would I do it at home? No.

In the restaurant, yes. Thank you.

-So that's the chicken mousse, season it.

-OK.

-Like so.

-I've already seasoned it anyway.

-Oh, have you?

-Bit salty now, but it's fine.

-OK.

-A few herbs going in there.

-Yeah.

Some parsley, some...tarragon.

Now, the sauce that you want,

you start off with a classic hollandaise.

-Yes.

-And add... Well, go on.

-You add mint... Oh, no, you don't.

You add tarragon and you add tomato,

and then it changes to a sauce Choron.

-Yeah.

-OK?

-And if you add mint, it turns into what?

-Erm..

Sort of... Bercy? No.

Mint sauce, you were going to say!

Will you stay to the script and then I know what I'm doing?

You're putting me off.

I mean, what is hollandaise with mint in it? Malt...

-Maltese?

-Maltaise.

Maltaise!

That's blood orange.