John Torode takes a look back at some of his favourite recipes and best moments from Saturday Kitchen.
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There's a seriously tasty menu lined up for you on today's show,
so there's only one thing you need to do,
and that's sit back and enjoy another serving
of Saturday Kitchen Best Bites.
Welcome to the show.
We have top chefs cooking fabulous food and celebrity guests galore -
trust me, you won't want to miss any of it.
Coming up on today's show...
James Martin serves up a deliciously fresh tuna salad nicoise
for Alesha Dixon...
The famous author Adriana Trigiani,
who also happens to be a pretty good cook,
makes her Saturday Kitchen debut.
She cooks up braciole in tomato sauce with green salad
and oranges with cracked pepper -
plus another of our favourite Italians, Francesco Mazzei,
is delivering a dish that is sure to get your mouth watering.
He serves up wild boar marinaded in liquorice,
bergamot and spices with turnip tops and a tasty liquorice sauce.
Battling it out for omelette challenge glory,
we have Theo Randall taking on Silvena Rowe -
with only two seconds between them, it's all to play for.
That's from the days before he made the Guinness Book Of Records.
Anyway, then it's over to Alyn Williams,
who's here with his classy version of an all-American feast -
southern fried chicken.
The chicken is marinaded in buttermilk
before being coated in spices and deep-fried,
and it's served up with a grilled baby gem, sourdough croutons
and a creamy ranch dressing.
And finally, Sue Perkins faces her food heaven or her food hell.
Did she get her food heaven, hazelnut and chocolate gateau?
Or did she end up facing her food hell,
goat's cheese on brioche with redcurrant dressing?
They both sound delicious.
You can find out what she got at the end of the show.
But first it's over to Ben Tish, who's serving up his take
on a classic Spanish combination - hake, chorizo and clams.
It's Mr Ben Tish. Great to have you on the show, Ben.
-Thank you for coming on.
Pleasure to be here.
Now, you're influenced heavily - we mentioned the Italian,
-but the Spanish theme, particularly this dish.
-So, it's hake with clams...
..spicy chorizo and Arbequina olive oil mash.
-Sounds good to me.
-Yeah, so it's a take on a Spanish dish -
it's refined a little bit with the addition of the mash.
Right, so tell us about this hake, then.
You want to get that on to start off with, I know you do.
Yeah, absolutely. So, hake, used loads in Spain and France...
as we spoke to Daniel about earlier.
-Yeah, super fish.
-Yeah, really good.
Cooking it on the bone,
it's a really good way to cook hake, or any fish, for that matter.
-Love cooking fish on the bone.
Particularly with hake - it's quite delicate, innit, really?
-It's quite delicate...
-Can fall apart if you overcook it.
Exactly - but the bone kind of helps that,
helps keep it all together.
But does add that flavour in there, as well.
So, I've got a nice hot pan, and olive oil in there,
and just added the hake into there.
This is a cut of meat that you normally find on salmon,
-it's called a darne, this one...
..cut straight through the centre of the fish.
Yeah, a darne or a steak,
as probably a lot of people would know that.
So, just, like, going in there - thanks, James.
And just going to get my clams in there now, as well.
-There we go.
Cooking away in there.
Get rid of that, wash the hands.
In there you've just got a little bit of olive oil. Just a touch.
Just a little bit of olive oil in there, that's it.
Just want to get that going -
want a nice kind of caramelisation on that.
Now, we've mentioned that the French like it, as well,
but was one of the first dishes I learnt to cook in France,
the hake with the beurre blanc sauce.
-Yeah, that's correct.
-And when we went to France, you and I,
some massive ones on the market in Brittany.
-Again, inexpensive. There you go.
I mean, in Italy they kind of use it a lot, as well -
we have an Italian influence at our restaurants, as well,
-so, it's used quite a lot in Italy, as well.
It just seems, in the UK,
that we just kind of don't get it...
-It's the name, you see the name in the UK,
people don't like the name or the look of the fish, they won't eat it.
-It's always the cod and the haddock that I think you see...
Crazy, innit, really, when you think -
there's so many great other fish out there.
-Particularly this one.
So, James, you're peeling some chorizo for me.
We've got some cooking chorizo here, and this is spicy cooking chorizo.
It's different to the cured chorizo - it needs to be cooked.
-It's great when you're cooking -
when you cook it down, it releases its paprika oil.
Well, the word "picante" is what you look for in...
-Which is the spice one, innit?
You get dulce, which is the sweet one,
-and picante, which is the spicy one.
So... Got the clams, they're going nicely, there.
Turn the hake again, and I'll grab some of that chorizo,
-James, if I may.
-Now, the difference, like I said,
the cooking one, you can easily tell the difference.
-Yeah, it's a lot softer.
-One's like a sausage, and soft...
-..the other one's firm.
-Yeah, exactly that.
-I mean, you CAN cook with the fully cured one...
..and it also releases a bit of oil, but this is much better.
-Kind of what it's about.
So, I just want to get that sweating away, there,
and it'll start to release all its oil on there.
-That's really good.
-Now, I mentioned the fact that you're a big fish fan
-with your sea bass. Hake?
You know, I'm just trying to think,
what family of fish is hake from? Or, what - give me some...
I would've thought it's probably cod or haddock.
-Yeah, it's a kind of...
-It's called colin in French, and...
-It's in the cod family, yeah.
OK, cool. So, if you could peel that potato for me, James,
-and we're going to get that on.
Just going to turn that again.
We've got a nice colour on that now. So that's good.
And then, here, I've got some white wine
that I'm just going to add into there...
Now, tell us about these restaurants, then.
-..and some sherry.
-You first of all came to London when?
-I came to London, ooh, about 14, 15 years ago.
Started working - um, first job was at the Ritz.
-Classic place, did that for a year,
and then ended up working with Jason Atherton
at various restaurants.
Um - sorry, James, just to interrupt, there.
-So, I'm just steaming that away, there...
..and that's going to finish cooking the fish through.
-Get the potatoes on, there.
So, yeah, and then worked at an Italian restaurant called Al Duca,
which was where I kind of got more into, like,
the rustic style of things.
-I'll do that.
-You do that one.
And then, yeah, I had a little detour into Scotland,
where I worked at a country house hotel up there,
and I got really in touch with produce and things like that,
-and moved back to London...
-Big mix and match, then, really.
Mix and match, exactly.
And then started at Salt Yard, and it's just gone from there.
Really got into Spanish cooking.
These are kind of... Talking about Spanish cooking,
these are modern tapas restaurants, but they're all different, are they?
Or they're all roughly different.
No, there's a theme running through them,
you know, we specialise in charcuterie cheese,
-Spain and Italy, as well, not just Spanish.
And, yeah - kind of tapas,
but with a modern twist on them.
Particularly the iberico, innit, that's what you use quite a bit?
At Opera Tavern restaurant in Covent Garden,
which we opened a year ago,
we've kind of we've kind of become famous for fresh iberico meat, so...
-Everybody probably knows the ham
that's carved in Spanish restaurants, the jamon iberico...
-Pata negra, they call it.
-Pata negra, yeah -
but the fresh meat is delicious, as well,
and it can be cooked rather like beef.
You can cook it medium rare.
So, we do things like tartares and carpaccios,
-we do a burger.
-It's quite unusual with pork, like that.
When you talk about pork and medium rare, people are always a bit...
Yeah, they're a bit funny -
and, you know, because of the breeding, because of the diet...
-And the welfare.
-..and the welfare, exactly that.
It's actually the cousin of the one in the Pyrenees, the French -
Noir de Bigorre, it's the cousin of...
Yeah, exactly that.
So, and they're wild, you know, there's nothing bad about them.
You go and you take on - in the forest, in the mountain.
-They have a diet of acorns, mainly, don't they?
-Yeah, that's exactly what it is -
and so the meat kind of reflects that.
-It's fatty - it's a little bit like Wagyu beef,
I don't know if anyone's tried that,
but it's kind of got that richness going on.
-So, just chopping in a bit of parsley, so, thanks for that, James.
So, what do you want in this mash?
OK, so, if you just put me that cream in there, please.
Probably about a third of that butter.
Salt and pepper in there. I've got the cream and butter,
and then I'm going to add into the mash some Arbequina olive oil,
which is a delicious spicy olive oil from Spain.
Now, talking about olive oil,
you walk about the supermarkets now...
-Oh, my God!
-It used to be Italian, that was it.
But now you've got stuff from South Africa...
It's overwhelming. It's overwhelming.
But you should treat it like wine - they're all very different.
They're all different, and, in fact,
this Arbequina olive oil that I'm using
we use at our restaurants as the table olive oil, the bread -
and it's the new season olive oil that's come through now,
so it's a lot stronger than...
it's a lot stronger than the old season, it's more in-your-face.
So, it can vary by season,
as well as by olive oil to olive oil.
But the Arbequina, of course, is a type of olive itself.
Yes, yeah, absolutely.
-And we sell the olives, as well, which are delicious...
..as a table olive.
OK, so that's going nicely, there.
I'm just going to turn the hake over.
All right - and this will take quite quickly to cook,
cos you're cooking this with a lid on, as well.
Exactly, so, you've got the steam going on there.
I'm just going to add some parsley into there.
That's good. I mean, you're doing a brasserie dish later,
but this is kind of like the brasserie dishes in France...
-Yeah, it would be.
That sort of classic beurre blanc sauce.
You can even say it's home cooking,
because it's kind of a relation, eh?
You want some lemon in there as well?
Yes, please, just a squeeze of lemon to sharpen it up.
And I think...
-You're about there.
-..we're nearly there. Lovely.
OK, that looks good, James.
If you can put me a spoon of that in the middle, that'd be good.
-There you go.
Thanks, James. Very nice.
Just get my...
So, there's the hake.
-Nicely cooked through.
-Do you serve that dish in your restaurant?
-Er, yeah, we serve...
-Probably not as big as that.
No, not as big as this!
All the dishes that we serve are tapas dishes.
-That's a Yorkshire tapas, that.
I did it as a nod to you, James.
I thought I'd give you...
-Trust you to say that.
-..a Yorkshire portion.
But there we go.
So, you can see all those lovely paprika juices
have come out of there.
And you've put the sherry and white wine in this.
-Sherry and white wine in there, yeah.
-That was dry sherry in there?
Dry sherry, yeah,
just gives the sauce a nice kind of bite.
That's really good.
This is really popular at the restaurant.
And sherry's on the up, as well, actually.
Sherry's well on the up - we sell loads of sherry now.
OK, so, there you go.
So, that is roasted hake on the bone with Arbequina olive oil mash,
clams and chorizo with a sherry sauce.
-Thank you very much.
By a guy with his first time on Saturday Kitchen.
THEY CLAP SOFTLY
That was pathetic, over there. LAUGHTER
-We didn't know...
They just want something to eat - there we go.
There we go. Dive in.
-This looks amazing. Wow.
-Look at that.
-Try that for breakfast.
-Yeah, get that down you.
It is, it is delicious.
And that's what you say,
you can use the different types of chorizo,
but the idea is to use the soft one, really, when you're cooking.
Yes, most definitely, yeah.
And then you just get... All the flavour comes out, and, yeah.
-You like that? Good.
I'm usually a bit funny about surf and turf, but...
-Surf and turf?!
Beef and lobster?
It's got a little bit of chorizo in the sauce...
But that does really well - I mean, white fish, particularly,
with cod, and they do it with all manner of different combinations...
-..over in Spain.
-Yeah, yeah, absolutely. Yeah.
Happy with that?
Amazing to think that was Ben's first time on the show -
he is a natural.
Coming up, James serves up tuna salad nicoise for Alesha Dixon -
but first it's over to Rock Stein
in a clip from his first ever TV series,
and he's keeping it simple with scallops and mullet.
People that like food that I respect more than anybody
are those that understand about simplicity in cooking -
and nothing sums up simplicity,
pure, delicious simplicity, better than just a dish of grilled queens.
Queens are just a type of small scallop,
and all you have to do is brush them with plenty of butter
and season them liberally with ground black pepper and salt.
Then you put them under a hot grill -
and notice the wonderful smell that actually comes from the shells,
as well as the scallop meat.
It's like hot beaches -
and hot beaches is what it is,
because all beaches are is bust-up shells.
These are now well and truly cooked...
and the next thing I'm going to do is to add some seaweed,
to put some seaweed on the plate.
In addition to that lovely smell of the shells,
I want the lovely smell of seaweed.
That beautiful ozone smell which I'm going to enhance
just by heating the seaweed up for a few seconds only
in some boiling water.
Because when this comes out,
you get that, oh, indefinable sort of wonderful smell of seaweed,
which people love.
Put the...queens on top of that.
And having done that,
I go for the final piece, which is, to me, by far the most important -
the butter itself.
I'm very pedantic about beurre noisette.
I don't use a frying pan,
I use a saucepan, because a frying pan's black
and you can't see what's going on in the bottom of the pan.
With a saucepan, you can,
particularly if it's got a steel lining, like this one,
and I need to be able to judge visually
exactly when the right point to stop the cooking is -
because if you take it too far,
you've got burnt butter rather than beurre noisette.
"Beurre noisette" means "nutty" in French,
and that's what I'm after - a sort of nutty flavour.
Another pedantic point of mine is...
Not quite there, but nearly.
..is I put the lemon juice, which always goes with noisette,
actually on the scallops, not in the butter.
Now, that...is plumb right.
Lovely, lovely flavour.
Quite dark, but not burnt.
And, finally, a little finely chopped parsley...
..to complete the dish.
That is delicious.
I think I might just pop one into the old mouth there.
This is one of the first seafood dishes I ever had in Brittany.
Never forgotten it.
Really understood about simplicity and things then.
You can't beat just a properly made, simple butter sauce like that.
This is perfection.
I wouldn't want to be anywhere else in the world -
I wouldn't want to be in Australia or Tahiti or Barbados, or anywhere.
It's such a perfect evening,
so still it's like a timeless image, to me,
of everybody's best memories of Cornwall -
but actually it IS timeless,
because Brian and his family have been fishing here
for mullet and bass for generations.
I don't know anything else.
That's my problem.
I've done it since I was eight years old,
brought up in a river, fishing with nets.
I've been a fisherman since I left school, so...
I don't know nothing else -
I couldn't go and work in an office or something like that.
Just have one - I think we've got one fish just jumped over the net.
I think it possibly could be a mullet.
Do you see it splashing there?
Yeah, going like crazy, isn't it?
'Grey mullet are normally rather muddy estuary fish,
'but these bay mullet - well!'
They're a nice size, aren't they?
This is a typical bay mullet, this is.
-Nice and big.
-Clean, yeah. Exactly.
-And they've got another one!
Grey mullet is a wonderful fish -
it's so firm, it's so nice to feel,
like all fresh fish, it's nice to feel.
Stale fish feels soft, feels soggy -
fresh fish feels like a piece of elastic.
Feel like just going like that.
Anyway, let's get on with the dish.
A simple Tuscan sauce
with some green olive oil, some garlic, some red chillies,
some lemon juice and some sea salt.
So, first of all, the garlic.
Now, I'm using this Japanese mandolin,
which you've got to be extremely careful with -
every chef that uses it cuts themselves once,
but you never do it again.
It says in Japanese on one side and English on the other,
"Watch your fingers."
So, that's exactly what I'm doing.
The most sensible thing to do is not actually to...
So, I'm chopping the garlic with a sensible thin bladed knife.
Next to the chilli.
I take the seeds out and also put the chilli
into a tiny bit of vinegar,
just to slightly decrease the heat,
because otherwise the sauce will be too hot.
I just want a suggestion of chilli here -
not a sort of massive blast of it.
If you can hear some noise in the background at the moment,
it's just the sound of a Japanese mandolin
being thrown into the rubbish skip just outside the back door.
So, first, assembling the sauce, this wonderful, wonderful olive oil.
It's... Oh, gosh.
It's great, actually.
It's almost nicer to sniff than to taste, but only just.
Then the garlic...
and finally this chilli.
Just a little bit of the chilli, which I've soaked in vinegar.
That's all there is to the sauce.
"Call that a sauce?" I hear you say -
but the simple things in life are often the best.
So, now, to cook the fish,
it's a good idea to put some oil on the bars first of all,
as a sort of belt and braces measure,
to make sure the fish doesn't stick.
I've also greased the fish with olive oil
and a little bit of thyme and some salt.
I can use the charcoal grill just to warm this olive oil sauce through,
because I don't want to heat it right up,
because it will drive off all those beautiful, volatile flavours
in this Tuscan olive oil.
Now, that fish is done on that side, now.
Look at how that's getting so white and firm now.
Bit more of a baste with some of this thyme and olive oil mix,
and some salt,
and flip it over - and it's so quick, this,
it's a beautiful hot charcoal grill, this.
There we are. The sauce, I'm sure, will be just about...
ready to take off. Yes, it's nicely warmed through. Great.
And if you're wondering why we're using blue plasters in the kitchen,
it's so you can see them in the food.
On to the assembly.
Just lift that up gently,
cos once it's cooked it's very, very delicate.
Take some of this delicious sauce.
Just a little bit - don't want too much,
don't want to fill everybody up with olive oil calories.
Some of this sea salt for crunchiness.
Nice crunch against that softness - and now the taste.
Now, that is seriously good.
That is the sort of dish
that I like to give to people who don't like fish -
lots of Cornish people don't eat fish.
Give them something like this, they would be converted immediately.
It's amazing to think that Rick's first ever TV series was that.
What a star.
Funnily enough, the very first time I cooked on television,
I did a classic fish dish, too -
much like Rick, it's very simple - but without the Japanese mandolin.
I remember, I cooked something for the Bee Gees, would you believe?
-And now I'm going to cook it for you.
-It's a salad nicoise -
or a classic tuna nicoise, and it's really so simple to make.
As I say, classic - but the word nicoise comes from Nice,
but it can vary.
You can use broad beans in it, it can vary
-so much with what ingredients actually goes in the nicoise.
But fundamentally, you've got potatoes, which I've got over there,
tomatoes, beans, olives, eggs, a little bit of lettuce in mine,
I've obviously got some tuna, but it can vary -
you can put anchovies, sardines, white fish -
-anything, whatever's caught along the coast of Nice.
We've got some anchovies, here, for our dressing, egg yolk,
bit of mustard, lemon and garlic.
So, the first thing I'm going to do, fire off straight away,
is then just take our tuna
and just cut this into a nice-sized portion, really.
Going to use these trimmings, here, which are a little bit sinewy -
-I use these for fishcakes, really, these ones.
Season it up with some salt and pepper...
That's a lot of salt.
Little bit less salt...
Little bit less pepper.
The Bee Gees didn't complain, back then!
They just got what they were given.
Right, there we go. There's...
Move that to one side.
No wonder mine tastes bland.
Is that what you told your dad?
Cos your dad was a bit of a keen cook - and he still is.
-My dad's an amazing cook.
-A bit of a keen cook, yeah.
Like he never really cooked,
because obviously his partner cooked for him...
I'm not surprised, with you telling him what to put in it!
He was staying... My dad lives in Thailand,
but he was staying with me before he went there,
and I literally had him, you know, summoned to the kitchen -
and he's fantastic at cooking Jamaican food,
obviously, cos that's where he's from,
but he cooks amazing Thai food, as well.
You say summoned to the kitchen -
because that's what your new partner wants to be,
is that what you were saying?
You want to go out with a chef, is that right?
Well, it would be good... I don't have to go out with a chef,
-but it would be good if he could cook.
-It's quite important.
-It's quite important. There you go.
-Just don't put enough salt...
-Yeah, don't put too much...
-Less salt next time.
-Lots of pepper.
What kind of food did he used to cook you? Jamaican food, or...?
My dad - like I said, my dad's a great cook,
but he didn't really cook a lot.
-My nan's the better cook - my dad's mum...
..and, you know, we grew up eating things like curried goat and...
-Curried goat, pig's tail...
-Pig's tail soup, jerk chicken...
-Ackee and saltfish...
What on earth do you do with pig's tail?
Well, you put it in a soup -
what the English would call stew, Jamaicans would call soup.
So, you could have lamb soup -
-traditionally you use, like, neck of lamb...
..chicken, pig's tail... Pig's tail's great!
-Pig's tail's great?
-I'm sure it is.
It's lovely, it's really tasty.
Ackee and saltfish, which is, like, the Jamaican national dish...
-..which is really lovely...
and lots of, you know, yams and...
-I mean, you've travelled all over the world -
so, you've mentioned all these sort of things
-that you were brought up on...
-You must have tried some...
-..weird stuff on your travels.
What's the most weirdest thing you've ever tried?
I think the weirdest thing I ever tried was when I was with Mis-Teeq
-and we were out in Norway...
..recording our album. They used to have a chef come in to the studio -
to save time, you didn't waste any time when you were recording -
and they'd cook these lovely meals for us every day,
but then, one day, I was eating this meat, and it was gorgeous,
and I was like, "Oh, can I have seconds?
"This is so nice,"
and then Su-Elise said to me, "You know you're eating reindeer?"
I said, "No!" I thought it was a joke -
and then we got back to the hotel,
she said, "Alesha, you really was eating reindeer,"
and I was really disturbed by it,
cos I was like, "Oh, my God, I've just ate Bambi!"
It was like...
No, that's a deer - that's not reindeer.
-OK, same thing.
-You've eaten Rudolph, instead - not Bambi.
But either way, it was just like...
It was beautiful meat,
but I'm quite particular about the meat that I eat.
I don't like to eat veal and rabbit and all those kind of things,
but my favourite food, I think, outside of, you know,
English food, Jamaican food, is probably Japanese.
But you mentioned your band, as well -
how did it all start for you?
Because obviously we mentioned at the top,
you're quite an accomplished athlete, and a dancer -
how did the singing start?
Well, I left college when I was about 18, and then I...
I mean, I'm from Welwyn Garden City, which is quite a small town,
and I was really interested in doing street dancing,
but there wasn't really anything in my area,
so I kind of went up to Bond Street and did a street dancing class
on a Sunday, just to keep fit and, you know, for enjoyment,
and I was approached by a lady called Louise Porter,
who asked me if I sang - and I said,
"Well, I love to sing,
"but I've never considered it as a career," because, obviously,
you know, I'd planned on being a teacher -
when you're, you know, 18 and you're from a small town,
you don't know how to get into the music industry.
-It's like trying to get to Mars.
It's a completely different world,
and she had a production company, started developing songs with me,
I met Sabrina and Su-Elise at a rehearsal studio down in Fulham,
and we, you know, we practised and rehearsed and was developing
as a band for a good four years before we signed our first deal...
-..and I suppose it was kind of fate, really,
that one of our songs was overheard by Tin Tin Out, a song called Why...
-..and Inferno Records, at the time, fell in love with it,
and they signed us, just on hearing the song, and...
-The rest is history.
-Yeah, the rest is history.
And, of course, famous for Strictly Come Dancing, now.
-Yes, we have that in common!
-I know a little bit about that.
What else have you been doing?
Well, I've just back from Japan, cos my album,
that never got released in the UK, is being released there
on the 20th of Feb, so I've been out there promoting -
and eating a lot of beef.
Oh, my God, I think I ate sukiyaki every night.
-It's good stuff over there.
So, I was in food heaven there, and most of this month, and March,
I was in the studio recording a new record,
which I would like to be out by the summer.
-There you go.
And because you've talked over the entire one of my recipes,
people will have to go onto the internet now
to find out what the hell I was cooking!
You was asking me the questions!
Just recap - I've made a dressing with...
I've made a dressing with egg yolks, little bit of mustard...
-Have you washed your hands?
That does look good, though.
Yeah, that's all right.
SHE LAUGHS There's...
-Sorry, you can kick me off the show if you want.
-No, no, it's fine.
Keep going. Right, we've got some...
Can I just come here every Saturday?
Look, we've just made a dressing, all right?
We've made a dressing...
-..with egg yolks...
-Just eat it. Right.
It's the only time I get a word in edgeways.
It's the only time I'm quiet!
Egg yolks, mustard, anchovy, olive oil, salt and pepper -
and then try that, with a little pink bit of tuna.
Pink bit of tuna. I do love egg.
-You like egg?
Don't put as much salt on it as I did, next time.
What do you reckon?
You should be a chef.
You never tire of hearing Alesha's laugh - it's so infectious.
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, author and cook Adriana Trigiani.
Now this was her first appearance on the show -
but trust me, you'd never know.
Not only has she written seven bestselling novels,
but she's about to direct her first film,
and has just released a brand-new cookery book
full of classic Italian recipes from her New York childhood.
She's flown in from America especially for us,
and it's brilliant to have her on Saturday Kitchen -
-it's Adriana Trigiani. TRIGGiani?
-Trigiani. There you go.
-OK, first thing. ..
-Lovely, what are we cooking?
-OK, first, a little safety -
I have a four-year-old, move those...
You know, don't hang your handles over...
-Don't hang your handles over the stove.
-OK, fire away - what are we cooking?
-We're making braciole...
..and braciole is basically a pesto infused meat roll
-that we make in a classic tomato sauce...
-..and then we slice it thinly...
..and then we're going to make some blood oranges in a Venetian salad
that my grandmother really served with practically every meal.
And this is in your book, as well, isn't it?
This is in my book. First thing, get that meat nice and...
What kind of meat is this?
Well, I think this is a sirloin...
-..and we've been hitting it all day,
-so it's in good shape.
-We just pretend that, you know, it's somebody we don't like.
-All right, now...
-This is the filling.
I'd like you to take these...
-Yeah. This is parsley.
-This is parsley...
-We say bay-zel, but...
So, go ahead - if you would chop that up really fine for me,
and put that here.
-And this is breadcrumb.
-If you wouldn't mind...
-And Parmesan cheese.
It's beautiful - and that goes in here, too.
-You know what? I can help.
That's all right, I'll keep going. You're all right.
Really, you're not going so fast. Let me help you.
You're a little slow.
-I'm going as quick as I can.
-Well, it's not fast enough, James.
-All right, OK.
-OK, it's a show. Here we go. OK.
-You know why Italian girls can cook?
Well, they want to keep their men faithful,
so they really learn how to do this -
at least we know if we can cook well,
we can keep them home one night a week, you know?
-Are you married, James?
-I'm not married, no.
You're such a catch! Why aren't you married?
Oh, I just run.
-You just run?
-Yeah, I run very quickly.
-In the opposite direction.
-When somebody mentions marriage, I'm off.
Well, you should change that,
because it would be nice to see if you...
-You should read some of our tabloid newspapers!
A man that can cook -
it's the greatest thing in the world.
-OK, what have you got in there? You've got the cheese.
-How many cloves of garlic do you want in there?
-You know what, guys,
just put olive oil in - I'm kind of liberal with it, cos I love it.
-Then I use my hands.
OK, go ahead - you're doing great.
-Thank you very much.
-OK, now it's like you're in a kitchen.
OK, take off your wedding rings - world's tiniest handcuff -
-and then just get in here.
See what I mean?
-See what I mean?
OK, so, now be very... Folks at home, be very liberal with this.
I like it really stuffed well,
and I also love, as an extra, sometimes,
if you feel like it, pignoli nuts - but we did it sort of simply.
-Yeah. Then you roll...
..these bundles, OK?
You roll them like this, and then you take two strings...
It's really fine. It doesn't matter. It doesn't matter.
But if you're doing the breadcrumbs runs like that, I would do this,
-if you forget, just make it wet.
-They'll be fine like that.
They're going to be delicious. It smells great.
-So the new roll them, just like so.
-Look at that.
Now, is this a very traditional Italian or Italian New York...
You know what? This is barese.
There's all different parts of Italy and lately what's gotten hot
is the area on the Adriatic Puglia and this is, um...
This is a traditional peasant dish, but you had this on fancy holidays.
You didn't have this on... See, I'm a messy cook, you're not.
Look how neat it is here. I feel bad.
I'm going to have to stay and clean and then repaint the set.
OK, here we go. You just tie up these bundles.
-I'll look after that for you.
Now you're going to cook them with the strings on them.
-What did you just find?
That's a sign of my husband's love, so I need that back.
OK, now, we take this out.
This is a pork bone that we just had to thicken up the sauce, OK?
So, the sauce is what we've got here.
-You've got tomatoes or to-may-toes.
-To-may-toes or tomatoes, yeah.
Puree. Bit of water. What are the spices that you've got in here?
OK, they're Italian seasonings.
I see black pepper, I see oregano and some garlic salt.
-And, you know, when we wrote the cookbook...
..you know I grew up in Big Stone Gap, Virginia.
We were the only Italians, they called us I-talians,
so when we were there, you couldn't get the New York Italian seasonings.
-Just place them gently.
-With your sister?
-You wrote the book with her.
-My sisters and my mom.
-We use sometime the dried herbs.
-And the book's called?
-Cooking With My Sisters.
-Cooking With My Sisters, there we go.
All right, look, you have a little thing here,
this will help me a little bit.
And just bathe them in there and it cooks through
and you can do variations, OK, so if you like raisins,
the Sicilians will put raisins in this, which is delicious.
I've had it with aubergine like that once.
OK, you could. We never ate eggplant in our house,
-which you call aubergine.
Because it made my father sick, so we never ever had eggplant.
Cos, you know, my father was the boss of the whole house.
Obviously if we didn't eat what he didn't want to eat,
it didn't get eaten.
Now, over here...they're done, they're gorgeous.
-We can cut them up.
-Now while you're doing that, I'll prepare our salad.
-While you're doing that, I'll do that.
-Now blood oranges...
-You understand all this?
Cos we were talking earlier. Yeah, it's very simple,
the blood oranges, now this is a Venetian thing.
See, my family is from four parts of Italy.
Now the cuisine is very different in those areas obviously but
this blood orange kind of salad, my grandmother, who's Venetian,
would serve with everything and it's very simple but you never...
I've never seen it in a restaurant, you know,
we make at home all the time and it's very simple...
You peel and slice your blood oranges thin and you can use
a regular orange if you want to, and then you take a little pepper,
-I see a little grinder there. OK.
-I'll just dress some leaves for you.
Really give it a nice dose of pepper. That's important.
And then you take the best olive oil you've got,
extra virgin is always good, and then you drizzle over the top
and you serve it at room temperature. That's important too.
You know, the Italians don't like anything cold.
You know, don't refrigerate your tomatoes,
-don't refrigerate your oranges.
-I'll put that out
for you to slice your lovely delicious cooked beef.
I'll just dress my salad here. There we go. Bit of that.
And all you do...
You see how the bundles have...
They've cooked through, they're nice and moist,
they look gorgeous and then we're going to snip that string off.
I think my great aunt choked on the string once.
My sister was in charge and really messed it up.
So how long does take to cook, roughly? About 15 to 20 minutes?
Something like that. And your sauce, cook it longer.
We cook our sauce for hours. It could be cooking four hours easily.
-We're going to snip of our...
-Give it a little snip.
-..string and two of those.
And see that cheese and that pesto, it holds it all together.
-They smell superb, I have to say.
-You know what's so funny?
When you eat in restaurants,
you never realise really all that goes into this, right?
And you do it so well, and you're neat as a pin.
I can't understand - you're so neat - why you're not married.
-I mean, you're not the typical sloppy guy.
No, cos I'm too busy cleaning up after you got, that's what it is.
There you can see it, you can see that delicious filling there.
Adriana, that looks fantastic. So remind us what that dish is again?
OK, that's called braciole and this is the blood orange salad.
All the way from New York.
Lovely, lovely, lovely. APPLAUSE
A round of applause, that's a first, see? There you go.
I think they're just happy that I made it through.
-Have a seat.
-I'll give you that.
You're getting fed this time, aren't you?
Bet you can't wait till the end of this.
Dive in and tell us what do you think.
-The blood orange, superb. Bang in season now as well.
I think with the orange and the tomato, osso buco is often finished
-with a bit of citrus, so the oranges work well with tomato.
Is that scrumptious?
If you're a vegetarian, you just take that filling and use
a dense pasta, like the bowties or tagliatelle,
something thick and you take that and you just make your pasta.
And there's, like, secrets to making the pasta -
don't ever rinse it,
a lot of people do, that ruins it, al dente, don't cook it too long.
You sort of learn.
And you put it in the pan and you cover it with cheese first,
so the cheese adheres and then your olive oil and then put that filling
on top of it, people will go crazy.
What can I say?
What a tasty looking dish and what a lovely velvet jacket, James.
Love that one.
Now, I think it's about time we treated ourselves
to a little Keith Floyd, don't you?
Here he is.
I am driving the ultimate "dream machine" - a Corvette Stingray '7.
Seven litres under the bonnet!
I've got my pots and pans and my knives because I'm on the BBC maxi-break of a lifetime!
I'm going to take you to Louisiana, Memphis, New Orleans, Florida,
California - from shining sea to shining sea!
To try the food, the music, the blues, the rock and roll,
the awhopabaloobam of American gastronomy! Let's go for it!
MUSIC: The Star Spangled Banner
The Bayou, Louisiana, is the gastronomic heartland of the southern states,
home of crawfish and file gumbo,
and lots of other dishes immortalised in rock 'n' roll songs.
Amongst these stunted trees, destroyed coincidentally
by Hurricane Floyd, no relation of course,
you can feel the spirit of General Jackson,
who beat the living daylights out of the Brits
at the Battle of New Orleans in 1815.
That curious machine is a mud-bug harvester!
Mud-bugs are what the locals call crawfish - an aggressive, lobster-like crustacean
that lives in the same swamps that produce the wild rice they ultimately meet on a plate.
This symbol of Louisiana cuisine is farmed in vast quantities
here in the Mississippi Delta,
and those not eaten by these winged predators, I'm sorry I don't know
what they're called, end up in pots with Cajun spices and garlic,
spreading the gastronomic spirit of Louisiana right across the States.
As my Cajun chum explained so succinctly...
'By the way, he was only scaring those birds, though he eats the occasional one.
'Anyway, onto cooking sketch number one, with a guy who irritated the hell out of me,
'but he cooks a great jambalaya, so he can't be all bad!'
I've got trouble on my hands here, this is Chris, he knows everything
about Cajun cooking and he's going to teach me to make a jambalaya -
the classic dish of this Louisiana swamp region.
Chris, what are all these ingredients here for a start?
Well, Floyd, before we get started with ingredients,
I wanna tell you something. One thing about a man making jambalaya
in South Louisiana - it's an important part of our diet
and I'm going to tell you something right now before you go too far.
Told you I was going to have trouble with this guy.
If you mess up, I got something to handle you! Is that fair enough?
-That's fair enough!
-If you mess up my jambalaya for the people sitting out here,
we are gonna settle the odds up.
That's all I wanted you to know.
We'll keep that back down in the background.
Let's talk about the ingredients.
Let's talk about what I put in this pot.
-Remember what I dropped in here? You thought it was lard.
-That's alligator fat.
That's all it was. Not much more than that but really, it was lard.
Lard has a good flavour. SIZZLING
-Can you hear that pot sizzling?
-It's time to drop that sausage in.
-All of it?
I'm gonna give you the spoon from here on out and you can do
all the work you wanna do. How's that? Huh?
God! I'll be eating a meal here that somebody else cooked for a change.
-How long do we cook this for?
-What we're going to do right now,
we're going to cook this down
-until we get some of the oils out of the sausage.
That's all we're trying to do right now.
-This is hot sausage. You like hot sausage?
-I like hot sausage.
-Good, good, good.
-The flavour of this sausage is gonna carry the pot of this jambalaya.
That's the flavour that's going to carry it.
Be careful with that. Don't break 'em all up! Just hit 'em lightly.
Don't disturb them. There you go.
Let it saute for a few minutes.
All we're looking for right now is to get some of the oils out.
By getting the oils out, it lubricates something you don't know nothing about.
While that's happening there, what's in there, then?
-You really wanna know?
-I really wanna know what's in there.
-Mississippi river water.
-Mississippi river water?
-We get a lot of good chemicals come down our river.
This has very good flavour in it. That's all that is.
Now I'm telling you, look here.
Let me tell you what I really have in here.
I've got chicken stock and a little kitchen bouquet.
Kitchen bouquet, right.
-I know you're familiar with that.
-Sure. That's a bouquet garni.
They give you a good colour and a great flavour.
We're gonna add a little trinity in here.
-You know what trinity is?
-I can see it now.
-What is it?
-It's green peppers, celery and onions.
-That's all that it is. That's exactly right.
This is a basic seasoning group we use in South Louisiana,
whether we're making a jambalaya,
whether we're making a gumbo or a Creole. This is the basic seasoning group that we use.
We're gonna add this to the pot.
I'll tell you what else you can add to this dish right now.
-You can put a little bit of chicken in.
-Yeah, go ahead.
Drop it in. Heat it up real good.
-Does that look like chicken to you?
-Well, I don't trust you any more...
What do you mean, you don't trust me? Would I lie to you?!
-You flew in from England!
-I think you might!
-I think you might!
-This is what we had the back part of.
That was a little bit we had left in the freezer.
-That's a big chicken!
-That's a big chicken, huh?
How do you like the looks of this baby? You think you can open him up?
-I wouldn't think so.
-Go right ahead.
-Oh, my Lord!
-Floyd, I would not put alligator meat in this pot. You know why?
-Alligator is 6.95 a pound!
-We're using raccoon today.
-Don't you prefer raccoon?
-How's that looking?
-That's looking very good.
-Fa-a-antastic! How about dropping a little garlic in there?
This guy's learning how to cook. He's finally learning real food.
Real, real food, that's what he's learning now.
Hey, this stock's boiling up away here now.
-You see how the chicken base has come to the surface?
-Now it's time to pour it in the pot.
-The handles aren't hot.
And now in we go with the stock.
-Do you know a Cajun philosophy for making a jambalaya?
You have no idea.
If it walks, crawls, swims or flies
and you can catch it, you can put it in that pot! How's that, huh?
What about the rice? When does that go into the whole thing?
We've to bring this to a boil,
-but we need to add a little salt and there.
-Salt? Which is where?
-Put about two teaspoons of salt in there.
-Is that this salt?
-Leave that alone. Don't even touch that.
-This is called Joe's stuff.
-No, that's salt.
-I just used Joe's bottle.
That's pretty close. I'd put a little bit more in there.
-A little bit more.
-You're cooking five cups of rice.
-Right, OK, it needs a bit more then.
-That's what I'm getting at.
We'll stir this in.
-Now, get back to the alligators.
-I'd love to get back to them.
They eat anything that gets in their way.
Female alligators that have baby alligators,
that's probably the meanest creature you ever run across in your life.
-Worse than the mother-in-law, in fact.
-Well, I don't know,
my mother-in-law... The first job I ever had was taming alligators.
You ever tried to tame an alligator?
I used to have to stand there and run my hands through the mouth
once I got it open.
You know who got me that job? My mother-in-law.
I quit that real quick. I realised what was going on.
Shall I put the rice in?
Yeah, that's boiling. What we're going to do now,
we're going to put the lid on, lower the fire, now lower it real low.
I am not looking to bring it back to a boil.
How are we coming here?
-Let's see what we've got here, Floyd.
-Very low. How about there?
Oh, there you go.
All I want is a simmer. That is perfect. I'll tell you what.
-Have you cooked before?
Well, why do they call you Floyd On Fish?
I'm just curious. That's all.
What we've to do now, Floyd, we have to time that for ten minutes.
-Can you tell the time?
-Like nine cans of that and that's ready.
No, no, one can. This is a quarter can. I need a whole can of Dixie.
How much do you have left in yours?
Oh, yeah, we can time it by that.
By the time you finish that and I finish this,
ten minutes will be up, then we're going to turn our jambalaya off.
At that point right there,
we have to let this thing sit for about 20 minutes.
-This rice will cook itself, right in the pot and that's what's nice about it.
They call New Orleans "the Big Easy".
It's a city that likes to sleep late and party hard.
Once extremely prosperous,
the failing oil and shipping industries have left their scars
on this most European of American cities.
It reminds me of a cross between Avignon, Seville and Liverpool.
The streets rattle to streetcars
and rock with the jazz that fills the food-scented air in this humid city.
These flags flying for Mardi Gras, Fat Tuesday as you know,
owe their colours to a British Victorian touring theatre group playing Lear,
dear, dear Lear, at the local theatre.
And the organisers of the first carnival borrowed their costumes
for the carnival king and queen,
so it's all down to Shakespeare really.
Laissez les bons temps rouler.
"Let the good times roll" is the motto of this naughty place,
the home of Tennessee Williams, A Streetcar Named Desire,
Cat On A Hot Tin Roof, etc, etc. I could go on,
but I'm more into Faulkner, another great Southern writer.
New Orleans is a superstitious city - palm readers, witches,
diviners and clairvoyants of all kinds hang out on the streets
and in dubious little studios, but with its Indian, French,
Spanish and slaving heritage, it's not surprising.
# I love you, baby, and I want you to be my girl. #
Along with fortune-telling and music,
your Big Easy native is never happier than when eating beignets,
a French style doughnut in the Cafe du Monde,
the hangout of musicians, artists,
tourists and potpourri of New Orleans' demi-monde.
Ah, I hope you like these little jewels of commentary,
they're quite important really.
Anyway, the central grocery store at the turn of the century
or thereabouts created the famous muffuletta sandwich,
presumably by Senor Muffuletta.
They are slices of salami,
ham and Swiss cheese smothered in olive oil and pickle.
Do you really like them?
# Yes, I do
# Yes, I do
# Yes, I do
# And I want you to be my gi-i-irl. #
I'm not keen on being a tourist and wild horses wouldn't drag me
on to anything called a Creole Queen.
I should tell you all about the Mississippi but this isn't
a look at life and all I know about is that it's very long,
very wide and the Americans like it very much and if it wasn't here,
there wouldn't be jazz in the world.
In the French Quarter,
you can't move two paces without being tempted to eat something,
the Creole and Cajun dishes of this place make it the mecca
of American cuisine.
Louisiana is rich in produce of all kinds,
a bit like Provence really
and its spicy, tasty, uncomplicated dishes
are a menu-weary gastronaut's dream.
Now, take, for instance, the oyster po' boy prepared by my chum,
Lia Chase. "A po' boy?", I hear you cry.
People say, "That's for a po' boy," because
he doesn't have very much money and he has to buy
something that is a lot of food and cheap and can go far
and the po' boy was a kind of cheap sandwich, you know.
That is good.
Then you want to put just a little pickle on there,
give it a little dash here.
Nobody comes to New Orleans without getting an oyster po' boy.
They'll come here to get it when they hear.
Sometimes I've had people right off the plane, right here,
"Give me my oyster po' boy,"
and when they're going back, taking the oyster po' boy with them.
When my daughter was pregnant, she's in Los Angeles,
"Send me an oyster po' boy."
It's what we call an oyster loaf, you know.
We put the whole bread, ship it to her, an oyster loaf,
and people never go home without them
and they're really typical New Orleans.
You haven't come to New Orleans unless you eat an oyster po' boy.
Because the BBC couldn't afford a taxi,
I flagged down this passing police car and later hitched
a ride on this fire engine to visit one of New Orleans' most famous
restaurants, K-Paul's Kitchen, run by my new chum, Paul Prudhomme,
who believes passionately that cooking is not only good for
the soul but for the sanity of America.
Many of our psychiatrists in this country recommend that a family that is under stress,
where both members are working,
that have tremendous stress during the week,
should cook together on weekends because it's relaxing and enriching.
You can make your life better.
There's nothing in the world that you do more than eating.
You don't change your clothes or brush your teeth more often.
You eat more than you do anything else.
I think America is finding its... its eating sphere
and its eating enjoyment and its eating love.
We're at the head of it in Louisiana because we've been living that way
for the last hundred years,
so we have this huge amount of different dishes to offer America and the whole world.
Cajun and Creole is where it's at!
This is the time in the programme where I have to convince my hosts,
in this case Paul, that I know about cooking myself.
He told me to make him some smothered, Cajun-style okra.
So I have. I've prepared a sunshine tray of Louisiana food.
Starting from your left, Clive, we have onions, mixed bell peppers,
chopped okra, or lady's fingers, as we call them in England,
skinned, de-pipped and chopped tomatoes, chicken stock,
Louisiana sausage and butter.
Swing over to the left of the pan and you can see the first stage
of my dish going along here - onions, peppers and okra going ahead there in butter.
Into that we put some more of this magic Cajun mixture -
the pink wonder, as it's come to be known amongst our crew here.
Stir that round a little bit, so the dish absorbs the flavours.
I'd still like to put more butter in that.
Paul is watching me with an eagle, eagle eye!
With great interest!
So, into that, some tomato.
What we're going to try to do, we've got that lot starting to cook
and we're going to kind of relay it all again on top,
so that the food's going to cook in different textures and flavours,
hopefully. More onions in, more peppers in,
and now some more okra in. OK.
Some more of the Cajun magic onto that.
That's probably a bit too much, but it doesn't really matter.
Stir round. I'll have to employ some magical television stuff here,
because if I cook this on camera it will last for about 35 minutes.
Right now, can I have a quick word with my viewers?
OK. Lots and lots of minutes have gone by.
Right, back to the pot again.
Bit of sausage. This is a spicy sausage. We pop that in.
Then we're going to add a bit of this wonderful chicken stock.
How heartening. Back to me again, Clive, if you would. I was amazed at the sophistication of the cooking
when I came to America.
I didn't expect to find reduced chicken stock.
It's really good news, it's wonderful!
Back into there.
OK, that has been bubbling for not really long enough
but I want to add some more tomato,
because this is okra smothered in tomato.
Put that in. Plenty of tomato in this.
Right, now you just stay with that, Clive.
Just keep looking at that for the next 35 minutes. OK?
The proof of the pudding is in the eating.
Mine is the one with the wooden spoon in it,
and Paul's more mature, more reduced looking one, has the metal spoon.
All you have to do to see where I've gone wrong, where I've gone right,
is to taste it, I suppose.
-Can I try yours?
-Yes, and I'll try yours.
You really did a wonderful job!
Matter of fact, since we're identifying them
by the spoons, we'll switch spoons there!
The taste comparison is very, very close.
There's a little more depth in the one
that's cooked a long time, but this is good.
Really, you've done a super job.
Love that man.
As ever on Best Bites, we're looking back at some of our favourite
recipes from the Saturday Kitchen archives.
Still to come on today's show...
The fantastic Theo Randall takes on the formidable Silvena Rowe
in the omelette challenge,
and with Theo only two seconds ahead of Silvena on the board,
it promises to be a close one.
Adam Williams is here to deliver an American favourite.
He serves up Southern fried chicken in marinated buttermilk
with sourdough croutons and creamy ranch dressing
and Sue Perkins faces her food heaven or her food hell.
Did she get food heaven, hazelnut chocolate gateaux?
Or did she end up facing her food hell,
goat's cheese on brioche with redcurrant dressing?
You can find out what she's got at the end of the show.
Now time for Francesco Mazzei,
who's loving the liquorice with his tasty take on wild boar.
-We've got boar on the menu.
-Very, very nice.
We marinate it fast.
We're going to marinate this first with these ingredients here.
We've got liquorice, smoked paprika, bergamot orange
and we're going to save these beautiful turnip tops.
In essence it's really simple, classic Italian food,
but just the marinade is the key.
The marinade is the key. If you chop all the ingredients
I can do the turnip tops in the meantime.
If people can't get boar, wild boar is often a lot darker than this,
but people if can't get it, you're looking at a good piece of pork?
Good piece of pork will do but it also works pretty well with game,
venison or something like that.
It would work very well with this beautiful marinade
you are doing now.
-Now last time we saw you you had opened the cafe.
-We opened the cafe.
Still going from strength to strength?
The cafe is getting stronger and stronger. Just at the back of L'Anima in Worship Street, EC2A.
-Can I say more?
-It's doing very well.
It's a bit different than L'Anima.
We are doing a bit more informal.
Lovely pizza, great pasta, fantastic rabbit stew
and we've also got a deli next to it, which sells food, fantastic Italian ingredients.
You mentioned rabbit stew because they're classics.
Boar itself is used for a lot of classic dishes in Italy.
Of course, especially if you go to Tuscany with the beautiful pappardelle cinghiale.
One of the classics. Basically you cook the meat slowly, slowly.
A big chunk of meat and then you just flake it and toss it in pasta.
What would you use for that? Shoulder or something like that?
OK, so we've got all this, beautiful turnip tops which we call cime di rapa in Italy.
-Cime di rapa?
-Cime di rapa.
Then I've got some lovely liquorice here,
and some stock, and, to make James happy, some lovely butter.
That's going to go in at the end! You've got quite strong herbs.
We've got sage and rosemary, that kind of stuff.
Yeah, as I said, it's a lovely, bold piece of meat.
You can give them lots of flavour and lots of strength.
Some pepper as well.
Pepper going in there as well.
And then lots of olive oil which I'm going to get for you.
Now liquorice, the combination of that,
you mentioned it with game and I've seen it done with duck and a little bit with fish,
but it is actually quite strong so you've got to be careful with it.
It's very strong and it's very sweet so you have to be very careful.
Usually you have to play with a bit of acidity.
That's why bergamot, the orange juice into it.
So gives this a great balance.
Is this particularly southern Italian?
It is southern Italian with my twist. It's very good.
And of course, where I come from, Calabria,
there is this big factory which makes the best liquorice in the world.
We'll get that on.
What I'm going to get you to do is get this one sealing.
-I'll do that for you.
-You've got this one.
So I've made the marinade here.
This one has been here for 12 hours.
-What cut is this?
-It's a loin. A beautiful loin.
You can use fillet as well if you want but it's a beautiful loin.
How long would you marinate it for?
12 hours. Overnight.
You can't re-use that marinade?
You can if you want but I will say use the marinade once
and chuck it away.
That keeps a lovely green colour
and of course we've got salt here
which is very important to keep the green.
You've trimmed these turnip tops, trimmed the base of them.
So it cooks quicker. It gets nice and tender.
And of course you get rid of the hard skin
which are on the side of it.
-I'm going to move that out of the way.
-Thank you very much.
I know you want to get these turnip tops cooking as well.
-I'll move this pan over here.
-Thank you very much for that.
-Great stuff. You've used this before on the show.
-I've used it before.
You've got a bit of crushed garlic,
-you want to get that started in some olive oil, yeah?
OK. So this is to sear the turnip tops.
Flour the oil with a bit of garlic
until it gets nice and golden and then we add the turnip tops,
we pan-fry them.
Look at that, beautiful boar here.
A busy week for you as well at the moment,
next week particularly doing this big charity dinner.
-I did it already.
-You did it already!
It's going to be on Monday, it's fantastic.
It's a fund for leukaemia, it's 20 top chefs, including me,
if you believe that. I know you don't believe that.
This is Monday?
It's going to be a great night for us and it's great to be part of it.
All the chefs are busy Monday night in the UK cos I've got
a charity dinner with Michael Caines and Pierre Koffmann on Monday as well.
-So who's cooking then?
-Don't know on Monday night!
It goes in the oven for about seven minutes
and then of course we let it rest.
-If you can do this for me.
-Straight in the oven, in the pan.
So the oven's set about 400 Fahrenheit,
about 200 degrees centigrade, gas five, six degrees.
Something like that.
I'm going to get this off now. Out of the water, keeps a lovely green colour.
If that wasn't enough, you've got a cookery book lined up.
It's going to be out in September, please watch out for that.
It is South Italian cooking called Mezzogiorno,
so I'm not allowed to say any more about that.
-It's going to be great because it talks about
mamma cooking with chef hands
but it really talks about South Italy, so it talks a lot
about liquorice, about bergamot, about spicy 'nduja
as you have had on the show as well.
September it's out and I'm looking forward to it.
Right, now, we've taken the juices from the boar here
and then this is where we're going to make a sauce,
but explain to us what we've got going on here.
We've taken the garlic out and then we're going to pan-fry it
until it's nice and brownish.
That was the garlic that's gone in.
In the meantime we put in some liquorice liquor here.
-And a little bit of liquorice powder.
A lot of people will be able to get the liquorice sticks
so how could they incorporate this?
The liquorice stick you can probably put in the marinade
but for the sauce you need that.
You can use liquorice paste, which is quite difficult to find here,
but you can find it in Italy.
I show you...
-That was smoked paprika you put in there.
What was the other spice you popped in there?
Black aniseeds. It goes beautiful with liquorice.
Then chicken stock. Let it reduce a bit.
Turnip tops here.
-The idea is just getting some colour on this.
-It's what you want.
-A bit of smoke, a bit of flavour.
We are going to make this dish very wild for you!
Turnip tops on the side now.
I'll get the sauce ready. You want a little bit of butter in here.
A little bit of butter, not too much butter.
-I knew that.
-I'll just put one in.
-We're reducing this down to thicken it.
And look, nice and rested. Cooked all the way through. Perfect.
This is how you want your boar.
-How long have you cooked that for then?
-About seven minutes, 195.
A little bit of orange juice going in the sauce.
To give it acidity a bit.
You can pass through the strainer.
That's going to go in there.
-Then we've got...
-Ready when you are.
-Beautiful turnip tops.
Cime di rapa, as we say in Italy. Fantastic vegetables.
I tell you what's really good as well, cavolo nero as well with this.
Cavolo nero is fantastic, very Tuscan.
This is South Italian, but, yes, will go very well with it.
-That looks wild.
-Ready when you are.
-I'm going to put this beautiful pork right on top.
-Bring it over here!
Oh, my God, look at that.
Little bit of salt, pepper.
-Thank you, chef.
-There you go, there's your spoon.
Give you another spoon because your mother will be phoning up.
I don't even wash my hands yet!
What you've got here is just on top of the boar,
on top of the turnip tops
because they're quite bitter.
This is the essence of Italian food, simplicity.
Simplicity and ingredients on a plate.
Ladies and gentlemen, marinade boar with bergamot and liquorice with turnip tops.
Smells delicious and now it's going to taste delicious as well.
The food just keeps coming, you see!
I get the feeling you're quite liking this show!
He's taking a picture, that's a first.
What I'm most interested in, these are turnip tops.
Mixed with the liquorice thing,
I want to see what's happening with that.
The sweetness mixed with the bitterness of the turnip tops
is ridiculous...ly wonderful.
-Is it wild enough?
Looks like full marks from Gregory, there.
Good idea, Francesco.
Now it's omelette challenge time and squaring up at the hobs,
we have Theo Randall taking on the ever-excitable Silvena Rowe.
And with both of them looking to better their times,
this will be quick.
All the chefs that come on battle it out against the clock,
and each other, to test how fast they can make a three-egg omelette.
It's started already. Silvena, you have a pretty good time.
Can you beat Allegra with that, our fastest woman on the board?
In style, any day, darling!
I did say to ring. I meant just the omelettes!
You know what they say about caviar.
-Caviar is good, but what is better? More caviar.
-Well, there you go.
Theo, pretty respectable, 33 seconds.
I think we're in for a quick time today.
-Usual rules apply.
Remember, too, Weakest Link. That's all I have to say to you.
-Usual rules apply.
-Whatever you want.
-Usual rules apply.
Three-egg omelette, I'll taste them to make sure they're omelettes, not scrambled egg.
Time starts when I say, stops when the omelette hits the plate. Ready?
Got my fork here, handy. Three, two, one, go.
Oh, he's doing it slightly different.
-He's copying me.
-Will it work?
Cos most of the people who do this, the omelette sticks to the pan.
Now, this could work, or it could...
It's happening, it's happening.
We've got kind of like a cross between scrambled eggs and...
Oh, there we go.
-This is not finished quite yet.
-It's supposed to be on the plate.
-You see? That's a big...
-How much is that?
This is the best beluga, darling.
Is that a ten-second reduction?
That's about 1,000 quid in there.
Right, let me have a taste of this one.
Well, we call it omelette,
or we call it very, very mellow, soft...
I wouldn't call it a seasoned omelette.
HE CLEARS HIS THROAT
Tell me how seasoned my one is now.
And I will feed you if you want some of the best...
Let's have a little of that.
-No, I don't need feeding.
-Food of the gods.
It's probably the best omelette I've had...this morning.
That's good enough for me!
Right. So, Silvena... Are you on the leaderboard?
-No, I've not done it, yet.
-Oh! That would be interesting.
-Well done, well done!
-Think you've done it quicker?
-..I tried my best, but you know,
-like those male chefs.
-Do you think you did it quicker?
No, but I used more... I used double whammy caviar.
-You did it...
-Come on, come on...
-35 seconds was this one.
-You did it in 34 seconds.
One second, not bad, not bad.
So about the same position. Theo...
Well, it's got to be better, hasn't it?
Yeah, but is the omelette better, is the question.
You think you beat your time?
Where is he? So many people on here, I've lost him...
There he is. 33 seconds.
But he's been practising. Six seconds quicker.
Up there with Mr Michael Caines. Pretty respectable.
Next time you go to his restaurant, just don't buy that.
Don't order the omelette!
Respectable times from both of them, there, and for once,
both omelettes looked...edible.
Well, slightly edible, anyway.
Now time for Alyn Williams, who is here to deliver
some American-style fast food with a twist.
Up next is the brilliant and Michelin-starred Alyn Williams.
Alyn, what are you making for us today?
-So, we've got chicken.
-We are going to marinate these in buttermilk.
Typically, I would do this overnight,
so I've got some that I've already marinated.
Do you want me to get on with the...?
-Yeah, you can cut the baby gem in half.
Cut the radishes in half,
and then we've got some sourdough bread, there,
that we're making some nice croutons with,
sourdough croutons that you can just break up, there, as well.
So, where did this come from? I mean, it's a very American dish.
It is. I lived in America for a while.
I did several ski seasons, and I lived in Colorado,
and I really got into, certainly, things like...
Really tasty American food, things like the fried chicken.
The dressing that we are making today is a ranch dressing,
which I think is probably my favourite dressing in the world.
Just really aromatic and really, really tangy and tasty.
This is not, sort of, typical of what you serve, though, is it?
It's not typical of what I would serve,
but it's the sort of thing that I like to cook at home,
-or the sort of thing I enjoy to eat with the kids.
Cos you're quite big into your, sort of, vegetarian menus
-and what-have-you in the restaurant, right?
-That's right, yeah.
We have a dedicated vegetarian menu.
-A tasting menu and an a la carte menu.
I mean, do you get a lot of vegetarians?
Or do you get people that just fancy a meat-free evening?
Loads of vegetarians.
We've got quite a reputation, now, for our vegetarian menus.
We have a lot of people coming, full tables of vegetarians,
so not just, sort of, the odd one.
We'll have a table of five and they're all vegetarian.
I mean, do you find that quite hard?
I always think you have to work harder with vegetarian food.
Not really. I think it's just about expanding your mind, really,
because there's so many vegetables, so many things that you can use.
I mean, the repertoire of ingredients is vast.
-You know, we saw that with Martin,
what he was cooking earlier on.
And it's just about not restricting yourself
to meat and fish and not relying on that protein to inspire you.
So how did that come about?
Well, my wife is vegetarian.
Did you know that when you met her?
I didn't, not the first time,
otherwise I may not have spoken to her.
But she soon turned me round.
We used to go out to really nice restaurants, often,
and she would always come away disappointed,
because, you know, quite often,
chefs wouldn't pay too much attention
to the vegetarian dishes and...
Presumably, she is now spoilt.
-You still can't go anywhere else.
Well, exactly. She just comes to my restaurant, now.
We've got another one, now. We can go to Ceviche.
-It's quite, sort of, vegetarian-heavy?
Well, a lot of fish, a lot of meat as well, but...
Yeah, we love our vegetables, so...
-A lot of corn dishes - gorgeous.
So, what I've got here, I've made...
This is a dredge, so basically,
I've marinated the chicken in the buttermilk,
so the buttermilk, the acids and the enzymes of the buttermilk
then break down the protein.
-It's acidic, right, the buttermilk?
-Yeah, very acidic. And you've got...
It breaks down the protein of the chicken,
or any meat, really, that you...
-And how long do you marinate it for?
-I like to do it overnight.
-So I marinate it overnight and it becomes super-tender.
I am just dredging that in this. This is a mix of flour.
I've got gram flour, which is chickpea flour, in there, also.
And why are you using that?
I find chickpea flour is a really nice, light crunch -
when you deep fry it, it's nice and crunchy.
-It's not heavy, like regular flour.
-But I've also got celery salt and garlic powder and onion powder
in there as well, so it's really a lot of flavour, loads of taste.
So, what were you doing in the States?
Were you cooking, or...?
I did cook. I was a chalet boy.
-In a ski resort up in Colorado.
-Are you a big skier?
-I'm a snowboarder.
-Oh, are you?
-Yeah. One of them.
OK, that's a bit of a dirty word, for me, to be honest.
-They always try to take me out when I'm skiing.
-Could have been me.
-You make a point of it? Is that what you're saying?
-I do my best!
-Letting it down for all snowboarders everywhere.
-So, if you pop those in...
And then just going to season that lightly,
a little bit of salt in there, and in here...
So, we've got breadcrumbs in there,
and they are eventually going to go in with the lettuce as well,
so with the lettuce, I've just got, again, a little bit of olive oil.
-Just a tiny bit of butter.
Just get it nice and brown.
I'm going to season the lettuce.
But what I do is I season through the leaves,
-so I pull the leaves out...
And I put the salt in, right in between the leaves,
and you end up with a much tastier lettuce, then.
OK. So you are, kind of, layering it up,
make sure it gets throughout.
Yeah. So, my butter has melted, now,
and what I want is to get some colour on one side,
and that sort of roasted flavour in there.
But I don't want to completely cook the lettuce.
I want it nice and crunchy and fresh as well.
OK, let's flip the... Don't want to burn these.
-So now making the..
-Chicken is looking good.
-Brown. Shall I lift it?
You can. If you lift it out, let it rest for a minute,
and then we'll pop it back in again for a few seconds, crisp it back up.
-So, this is my ranch dressing...
-So, what in that?
-It's 50-50 sour cream and mayonnaise,
so half and half.
And then I've got, again, some onion powder, garlic powder...
Some smoked paprika, should be...
So, lots of the kind of spices...
Yeah, and herbs, and really, lots of black pepper.
-And lots of dill.
-It's kind of the essential herb ingredient
you put into a ranch dressing, dill.
Those sort of dressings I've seen in American cookbooks,
they're very, sort of, heavy on dried ingredients.
A lot of dried herbs and spices...
they like things like dried dill, they like cinnamon
they like these sort of flavours.
I think, sort of, fairly pronounced flavours.
Do you want these turned?
No, I'm going to keep them like that,
so if the croutons are ready...
It's a Southern type of dish, yeah?
And it's a Southern type of dressing.
Yeah - well, ranch dressing,
I think, originated in the South, but it's one of those things
that is so hugely popular that it's everywhere.
Vinegar in there, too.
Are you done with the herbs?
All sorted, all done.
-There's your plate.
I'm going to put the croutons in with the...
-In there. I've got a...
-The chicken is looking good.
So, we can drain those off in a second.
Got some parsley going in there.
So this becomes a bit of a dressing as well.
-And some lemon juice in with it.
Looks like a very famous chicken restaurant chicken.
-Yeah. Which is a good thing.
-I wouldn't like to say...
-A good thing.
That's what you'd want to try and recreate at home.
-A little bit of salt?
-Yeah, a touch of salt.
A touch of salt, not too much.
-I'm quite bad for salt.
-If you're cooking this at home
and you haven't got fresh herbs, could you use dried herbs?
I know you wouldn't at the restaurant.
Well, these are fresh herbs that I've dried.
-But you can use dried herbs. I prefer to do that.
Dill isn't always easy to get hold of, is it?
So, this buttermilk, if you couldn't get hold of that -
but it is quite widely available - you could use yoghurt, right?
-Same kind of enzymes in it.
Similar thing. Tell you what I'm going to do.
I'm going to cut... Because these are quite big,
-I'm going to cut these in half.
-There you are, chef.
-But if you were going to use yoghurt,
you don't want to leave it in too long.
That needs a bit more. They need a bit more cooking.
I tell you what, let's... If I slice these...
-That's a good one.
-Yeah, that'll be all right.
All this sort of Southern cuisine, Creole, New Orleans, Cajun,
it's just all buzzing, it's all exciting, as well.
-It is, it is a bit new, isn't it?
It's a bit fresh.
-But it's all tasty.
-A lot of flavours.
-A lot of tastes in there.
-It is tasty.
-OK, are we ready, then?
Right, they're good, so...
Great family recipe, it looks like, as well.
It's a good, fun recipe. It's lovely, the kids love it.
-Yeah, I bet.
-Yeah. They love it.
Anything from a deep fat fryer.
I have a mantra, my mantra is,
"Bacon, butter and batter make everything taste better."
-You say that quickly and many times?
I do my best. So, there you go.
-There you go, and some radishes...
Deep-fried chicken, you've got the radishes...
-Health food going on, there!
-Exactly, those are your five a day.
Fantastic. Remind us what that is.
So, you've got Southern fried chicken
with classic ranch dressing, baby gem,
sourdough croutons and radishes.
Beautiful. Nice one.
Right, let's go and see what they think.
Tuck into that, Alistair.
-Sure that chicken is done now?
-Well, we'll soon find out!
I've got a 16-week tour coming up, I can't be off!
Let us know tomorrow.
"Bacon, butter and batter make everything tastes better."
What a mantra. I like it.
Now, when Sue Perkins came to the studio
to face her food heaven or food hell,
she had a hankering for hazelnuts.
But would she have to give in to goat's cheese? Let's find out.
It's that time of the show to find out whether Sue
will be facing food heaven or food hell.
Food heaven would be this mass of ingredients,
that you're probably used to seeing.
-It's hazelnuts, we've got some ground hazelnuts, here,
turned into a wonderful cake
with a chocolate cake as well, coffee meringue.
Alternatively, it could be the dreaded food hell over here -
a pile of goat's cheese transformed into a nice little salad.
-It was down to these two, really.
It was 2-1 to people at home.
..liked goat's cheese.
That would put it level.
It was up to Marcus.
-Thankfully, he's been kind to you.
-I don't have a sweet tooth.
You've got food heaven because of Marcus, you see? There you go.
-Right, lose this, out the way.
What we're going to do is make a nice sort of sponge with this.
-You've probably made plenty of sponges.
But we're going to do this one slightly differently.
We are going to make it with meringue and sabayon base,
cos whenever you add hazelnuts to anything, it firms...
-It weighs it down.
-Weighs it down, yeah, exactly that.
So we are going to whip up this. If you can then mix me...
-I will, sir.
-..a small amount of double cream.
That works for me. That's why it's food heaven.
-The icing sugar...
-..and the hazelnuts.
And the hazelnuts... We've got this paste.
If you can make sure you get all of it out of there.
Then put it in here.
If you can crack the eggs, please, Marcus, in there, that'd be great.
Thank you very much. Then I'm going to start by whipping this up.
-That's brandy in there.
-Very good, too!
-Happy with that? Have you tried it?
-Can you pop me the butter in here?
And the reason why we put butter in a cake
is to keep it nice and moist, see?
The idea being the hazelnuts will dry it out.
The meringue helps it, but the butter will keep it moist.
-Why are you cooking the butter first?
-We'll just melt it.
-Cos I'm not... This is...two types of sponges.
This is, I think, the lighter one, really.
Like an Italian...
Yeah, that's the lighter one, really.
So, we whisk this up and then, in here, I've got my icing sugar.
That's going to go in.
I use icing sugar instead of caster sugar,
again, to make it a little bit lighter.
We're going to throw that in.
In we go with the icing sugar and the meringue, here.
Whisk this up.
Not too much, cos the air is going
to come out of this mixture here, all right?
-And then all we do, egg yolks and...
-See these whole eggs.
-In we go with the flour.
-In we go with the hazelnuts.
-Look at that.
In we go with the butter, like that.
Then if I get a...
If you can bring me over the tin, please, Marcus,
that would be great, thank you.
Then all we do is we throw this lot in.
Now, I'm sure you've seen this 100 times before,
but you've got to get this mixture in the oven as quick as possible.
How come it takes you, like, a couple of minutes?
We do two whole days in a tent with somebody doing this,
and then they drop it on the floor!
That's what always happens.
I've been a pastry chef for many, many years, that's the thing.
So, we literally just pour this mixture in,
but the key to it is speed, I always think, but...
You need to get that in the oven, which Marcus is going to do.
Straight in the oven, please, mate. That goes in for about 20 minutes
and then, over here, we've got our sponges.
-Now, I've got a chocolate one...
-..which I've made.
Similar sort of way.
Then we've got our hazelnut one, which we've made, like that.
Now, it will rise up and collapse, but when you see it,
it's very, very delicate, when you slice it,
and it's fantastic with this.
-Smells really good.
-Hopefully, you'll like it.
I am going to like it. You know I am.
-Hopefully, we've got our cream nearly ready.
If you can get the cake stand as well, Marcus, that'd be great.
-We'll bring this across.
-There we go.
We can then thinly slice this, so...
Have we got a serrated knife anywhere?
There we go.
We can start off with this one first.
This is the chocolate one.
Keep your fingers out of the way, obviously. It's easy...
It's good, no, it's perfect. It's perfect.
-You're checking the crumb structure!
-Yeah, I'm just...
Yeah, just the density there, of crumb. Oh, it's good.
-So, this is like an Opera cake.
And then we put this on it.
See, the quick tip, next time you're doing the series,
anybody that is about to join this new series of the Bake Off,
I always find that Mary Berry likes a brandy.
Mary Berry likes to start early with a brandy.
I wasn't going to say that, but... Yeah.
Just constantly topping up with Mary.
-Constantly topping up.
-The flask that she's got with her?
Her blood type is actually vodka.
I'm jesting. No, I love Mary, as does the nation.
-She is an absolute star.
-What's not to love?
Hopefully, she'll be watching this and checking to see if I'm doing it right.
What people don't know is that Paul is actually about five foot tall
and wears a Cuban heel.
He is the Tom Cruise of...
Well, you know, you're friends with Paul.
-He is a delightful man.
-He's like Thumbelina.
The Thumbelina of the cake world.
Right, we are going to slice this.
-He's going to kill me.
-He is, he is.
He's actually going to attack.
Look at that. You could read a newspaper through that.
-That's the idea.
-I don't know why you'd want to...
Then we'll layer this up with more... Mary, if you're watching...
There you go.
And a bit more of this - this is hazelnut cream,
this is the hazelnut puree we've got in here with icing sugar.
You've got to try this, this is fantastic.
The secret of this is don't make it too sweet.
Don't make it too sweet.
Now, we were talking earlier about your programme.
We never mentioned the name of it.
You were too busy taking the mick out of my bandana.
It was a loving pastiche. It was not taking the mick.
-I've actually managed to burn my arm as well...
Lightly toast the sleeve.
It's called Heading Out and it's on next Tuesday, Tuesday week.
Tuesday week. We'll be watching it.
A little bit more...
-There will be a test afterwards.
-And a bit more of this.
In the fridge, guys, you've got a bowl of mixture in the fridge.
If you can grab us that...
And all we do...
The secret... You enjoying that, or something?
It's just whipped cream, icing sugar...
This is essentially what I do for ten weeks of the Bake Off.
-I just sit there with a massive mixing bowl
and just...yeah, eat.
Lift that over. Now, don't worry about this.
-At this stage, all the audience would go...
THEY GASP Don't worry.
Cos then, we take this. This is Italian meringue.
-And you can let this go cold, if you want.
This is Italian meringue and butter...
-The best, of course.
-..whisked into it.
So do you serve this with a gastric band, this particular...?
This needs a government health warning, this one.
Now, if you want to ice it, you see...
-What, another layer?
-Well, you can do, if you want.
But I kind of like... I always think...
You know, on your show, you would go round the edge
and make it all fancy.
This is the sort of stuff that people want to do at home
and you want to just literally, just...look at that.
-Oh, that looks good.
-Over the edge.
-I'm just actually speechless.
Have you got some grated chocolate, please, guys?
-We'll use a little bit of this.
-We can do some, if you want.
-No, no, a little bit of this.
-Now, the secret of this is this...
-Indulgent, isn't it?
What pattern are you going for?
I'm not, I'm just random, this is random.
No, it's just random.
That's one too many, now.
Less is more. Less is...
-I've had to get it out.
-You've ruined it, now, look!
I had to delve into the lake of butter.
-Then we've just got that in there.
-Just getting that sugar high, now.
Really coming up.
The producer was saying you really love your desserts,
so how do you stay so slim?
Well, basically, I eat during Bake Off,
put on 3st, and then don't eat for the rest of the year.
Oh, right! LAUGHTER
Like the Blue Peter tortoise, I just paint my name in Tippex
on the back and then go into hibernation.
-Right, and then...
Right, now, watch this.
What's going to happen now?
-I'm watching! Literally, I'm watching.
Oh, it's very oozy, isn't it?
Yeah, this is how it should be. Boozy...
Boozy and oozy.
-Look at that!
And if you want to be a bit fancy...
-A bit of that on the top.
That's very... Can I have a mushroom?
You can have a mushroom.
You can have two, there you go. Tell us what you think of that.
The way that you make this cake, you could, of course,
leave that icing to go cold and spend a lot more time icing it
and all that kind of stuff, but I actually like...
It's one of those cakes that you just want to eat
and go back in and have it again.
It's very nice. It's really nice.
Well, the key to this is...
It is a twist on the Opera, obviously,
but you would put a chocolate topping over the top of that.
But I think with that sort of coating and stuff like that,
I love it. Really good.
Is it a good bake?
Ask Mary and Paul. I'll eat it and say it's delicious.
I'm an eater, not a tester.
That's like tar, look at that!
But it's a bit like, sort of...that coffee essence.
The topping, by the way -
forgot to mention, a bit like your programme -
it's a bit like a...
It's an Italian meringue.
It's whipped egg whites, sugar, water,
sugar and water that you bring to the boil.
Add onto the whipped egg whites. You had coffee essence.
Don't add coffee, ie, an espresso,
because it'll soften the mixture too much, as I've done there!
Then we've got some butter, which we fold into it.
But the colder you leave it, the better it is,
and the firmer the icing will go as well.
But the recipe is on the website.
-I think you need that, after today.
-Well done. Well done.
Tell us what you think of that.
I'm not a great fan of this sort of...
-Oh, I like it.
-You like this?
It's nice and raisin-y It's like melted raisins, isn't it?
And also, it's always at its most fabulous before midday.
What a mess,
but a delicious-looking, oozy, boozy, wonderful mess,
I'll give you that, James.
Well, I'm afraid that's it for this week's Best Bites.
I hope you've enjoyed taking a look back
at some of the delicious recipes that we've picked out for you today.
Have a great week and I'll see you again very soon.
John Torode takes a look back at some of his favourite recipes and best moments from Saturday Kitchen.