26/03/2017 Saturday Kitchen Best Bites

Good morning, we've got a feast

of fantastic food lined up for you today,

so grab a cup of tea, put your feet up, and get ready

to enjoy another helping of Saturday Kitchen Best Bites.

Welcome to the show. You won't want to go anywhere,

as we've got celebrity guests with forks at the ready,

waiting for our world-class chefs to serve up

some more top-class food.

Coming up on today's show...

James Martin goes all retro for Jimmy Doherty

as he serves up his version of an Arctic roll.

Cyrus Todiwala cooks his take on a British staple,

he's making Shepherd's Pie with a difference,

as a slow-cooked spice lamb shoulder is broken up

and stirred through a spicy tomato gravy,

before being finished with a chilli and cumin potato topping.

Tom Kerridge is here with a fish dish that makes use

of a fantastic Italian ingredient.

He oven-bakes a fillet of pollock, and then places

a slice of delicious lardo on top

which melts beautifully over the fish,

adding an extra layer of flavour,

and it's all served up with a creamy white wine sauce.

Battling it out for omelette challenge glory this week

are the brilliant Ben Tish

and the glorious Galton Blackiston.

And Galton means business as he looks to break into the top 10.

Then it's over to Atul Kochhar

who's cooking up a dish that certainly delivers

when it comes to flavour.

Tandoori-spiced pork chops are grilled before being baked

and served with a Savoy cabbage poriyal

and apple and porcini salad.

And, finally, comedian Lenny Henry faces his food heaven or food hell.

Did he get his food heaven -

jerk lamb fillet with chilli butternut squash

and apple salad, or his food hell,

vermicelli-wrapped prawns with lemon basil mayo?

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

But first it's over to John Campbell,

a Michelin-starred chef who has firmly established himself

as one of the industry's trailblazers,

and he's certainly not holding back

with this delicious slow-cooked beef fillet

served with wild mushroom tortellini.

It's John Campbell! I've got him on the show

because your restaurant is right near where I live.

-Fantastic food.

-Thank you.

Congratulations holding your second...

Another year for your second Michelin star.

Yeah, I mean, it's a great honour just to achieve a Michelin star,

-but to get two, it's pretty special.

-It is pretty special.

And this dish is as well, so what are we cooking?

Yeah, so we've got a nice fillet of beef, hung 32 days, Aberdeen Angus.

Yeah.

Now, the key to this is to seal it very, very quickly,

nice and hot, brown on the outside,

wrap it in clingfilm, into the oven..

This dish is called...What's the...?

Slow-cooked fillet of beef.

So it's going to be cooked for about 50 minutes.

Served with some buttered cabbage,

and nice little tortellini of wild mushrooms.

We've got some winter chanterelles, black trumpet, pied bleu.

-That's going to be made with the chicken mousse.

-Yeah.

Then a horseradish mash. Just to finish, with a little red wine jus.

So I'm going to get on and do the little ragout with it as well.

But the beef. This is an interesting way.

People would never have tried cooking beef like this,

-but it is the secret of this dish, isn't it, really?

-It really is.

I mean, if you were to order a fillet steak in a restaurant,

cooked medium rare,

the core temperature would be about 57 degrees anyway.

If you just turn the oven down to that,

the whole thing will be medium rare which is beautifully soft,

and the good thing about this is,

you can put it in the oven at a dinner party,

forget about it, leave it an extra half an hour over

when it's cooked, and it will still be the same.

-Perfect for you, Angie, there you go.

-Absolutely.

Carrie, if you're doing this for 90 people,

it's going to cost you a fortune with all this fillet.

I can't afford to do this.

But anyway, the idea is, well, what you're doing now.

-Wrap it in clingfilm.

-Wrap it in clingfilm.

That just stops it from drying out slightly in the oven. Into the oven.

50 minutes. It's cooked. An hour and 50 minutes, it's still the same.

-With the clingfilm on?

-Sorry, say that again?

-With the clingfilm on.

With the clingfilm on. It's food-safe clingfilm.

It's not going to a temperature that you really need to worry about.

Right.

What we're going to do now is

-that we are going to make some chicken mousse.

-Yeah.

It's diced chicken, all the sinews been taken out,

all the fat. And the first thing is, give it a blitz.

-This is for the tortellini, right?

-This is the tortellini.

Don't add the salt yet.

Just add some salt once it's been liquidised.

And that will help the proteins relax a little bit.

We've got some cream here.

So where did you get the passion for this type of cooking, anyway?

-This slow food.

-When I was in Switzerland, really.

-Yeah.

I was watching them cook a big carre de veau,

which is a big loin of veal on the bone.

They cooked it two days before they needed it,

popped it into a bag, and put it in the fridge.

When they wanted it on the day, they just said,

"Pop it into the steamer."

It was steamed two hours, and it came out beautifully moist,

perfectly cooked, but more importantly, it didn't shrink.

There you go. Right, you're going to do the parsley.

Some shallots, a little bit of carrot going in there.

-You want some...

-Some shredded cabbage.

-..don't you, really?

I'll do that. There's a sink in the back if you want to wash your hands.

So you're just blending this up. This is for the filling,

for the tortellini. There you go.

Now, the idea is you put that in the fridge, is that right?

For about 20 minutes. And that will just allow it to rest a little bit.

I'll move that out of the way. Get on and do the tortellini.

And the biggest pasta machine we've ever seen on Saturday Kitchen.

Which has come straight from your restaurant, hasn't it, this one?

It has. I mean, I just think these are a great piece of kit.

If you want to invest in a pasta machine,

this is the one to invest in.

It will last you a lifetime.

Now, the pasta has already been made. Rested for an hour.

Nice thin sheets. Now, I prefer to roll and cut discs of pasta.

And it will allow us to work the pasta individually

instead of in a big sheet.

Now, the pasta that you are using, this is a different recipe to most,

because most people would use whole eggs.

-Yours is predominantly egg yolks, isn't it, really?

-Egg yolks.

Yeah, I just think it gives you a nicer texture, a nicer feel.

-Theo Randall, I know, does it a lot with egg yolks.

-Yeah. Yeah.

It gives you a nice colour, as well. No salt.

What salt tends to do is rip the pasta.

Carrie, have you tried making your own pasta? For 90 people?

I can't say I have, actually.

That would just be too much stress.

These people watching the show are going to expect this.

I was hoping to get some tips.

OK, so we've got the mousse that we made earlier.

A little mound of mousse.

I've got my cabbage which is going to go into the water here.

-There you go.

-OK.

So in the centre of the rolled pasta, expel all the air,

making a little pasty, almost.

Wafer thin, you can almost see right the way through it.

Yeah, that's important.

Really, we just want a little carrier for the mousse.

Make sure it's all sealed.

Trim off, and this is the easy bit. Just make sure it's sealed here.

Little finger in the back.

Pull the two edges together, squeeze, roll.

-Coming to a kids' show near you, I think. Another one.

-Another one.

We always make extra, just in case the first one...

So tell us about, I mean, The Vineyard itself, really.

The Vineyard is based... Well, it's a new restaurant.

Well, new-build restaurant.

It's a new-build restaurant

from an original property called Foley Lodge.

Brain child of Sir Peter Michael who has got a winery in California.

It's probably one of the best wine lists in the world, to be honest.

2,400 bins. Great, great list. I've got a beautiful kitchen.

It's amazing. Amazing property.

It's a great place to work, isn't it, really?

Well, yeah, I'm a lucky boy.

And as well as awards for the wine list and the restaurant,

you've won many, many awards. Chef's Chef Of The Year.

-The awards just keep coming.

-Yeah.

I suppose that's dedication,

all your hard work that you are putting into it.

Yeah, I'm quite humbled this year.

The last couple of years, the awards have been coming,

but the good thing is, I enjoy what I do.

We're in the Berkshire countryside. We do a lot of shooting.

It's just a great life out there.

So these little...

These are actually named after something, aren't they?

Well, they were shaped after Cleopatra's navel.

And, you know, I wouldn't like to see a bellybutton like that.

How big is the restaurant?

-She was a big lass.

-She was.

And the reason for the pasta shape is,

once it lifts out of the pan,

it creates a nice little pocket for the sauce,

so really that's the predominant reason

why pasta is shaped the way it is shaped.

Right, we've got our horseradish here.

Now this mash, you've just got a bit of cream in with the potatoes,

passed through a ricer.

We've got some horseradish here...

which I'm just going to grate that.

The people who are growing this at home, don't bother,

because it's actually taken me about three months

just to dig it out of the garden.

It's horrendous stuff. It just keeps coming back.

It's like mint.

Now most people looking at this would think, you know,

pasta and potatoes.

There's a very small amount of pasta.

I mean, as you can see, how thin it is.

It's really just a vehicle to get that wild mushroom flavour

into the beef.

Now we have blanched the cabbage, that gets drained slightly.

Into the pan.

We are going to look for some chicken stock and butter in that...

And you want me to put the little tortellinis...

The tortellinis in there for three minutes to go on the torta.

There you go.

-People say you can freeze tortellini, can you do that?

-No.

I mean, if you've got the mousse there, make the pasta fresh.

You can freeze pasta, but I wouldn't freeze tortellinis.

I'd just leave the tortellinis as fresh as they are.

Anyway, we've got that. Right, what's next?

Explain to us what the sauce is, then.

Because this is a different way to make your sauce.

With the sauce,

we've got shallots and mushrooms and butter.

Now, they are all put into a pan together, foamed,

make it really crispy, tip the butter away,

and you want that caramelised, that nutty flavour that the butter

has created with the mushrooms and the shallots.

-Red wine, reduced, some normal stock. So a good...

-Beef stock.

Beef stock, chicken stock, but a packet-bought stock, not a cube.

-Not the cube. I'll get the beef out of the...

-And then reduce it down.

Now, this is amazing, cos it just feels like room temperature.

But if you feel, it's not hot.

I'm picking the tray up with my fingers, so it's not a hot oven.

Now, any juice that has come out of the beef,

pop into the sauce, that's only going to enrich the sauce.

Yeah, you want a bit of butter in there, don't you?

John, could you cut those as steaks now, just finish them as a steak?

You could cut them as steaks individually.

Or just carve it to the table.

Roast a whole, cut it individually, roast them individually,

it's your choice.

-This is now ready to cook.

-Right.

This is the amazing thing about this.

Literally, you can almost eat it with a spoon, can't you?

It's just delicious.

Right, we've got the horseradish mash here

which you want in a little piping bag.

James, do you think you could use a jar of horseradish

if you didn't have fresh...

You'd better ask him. I'm not saying anything.

You could infuse the cream with fresh horseradish and pass it out,

or you could just use a jar. This is more potent.

You can take that along with you.

Not on the train back to Manchester. It'll stink.

Beef in the pan, very, very quick.

-So you're resealing the beef as well.

-Yeah, reseal it.

We just want that roasted flavour there.

It's perhaps lost in the oven at that temperature.

There's your mash. Tortellinis are nearly ready.

Lift this out, yeah.

The tortellini, literally, two and a half, three minutes,

-something like that?

-Three minutes, tops.

-Three minutes tops.

And, again, the good thing about this beef, because it

hasn't reached a temperature where you need to let it rest,

carve it straightaway, straight onto the plate.

So it's very quick.

We'll let that finish off.

I'll take your tortellini out

cos they are on three minutes now.

Thank you.

Lift these out.

Nice buttered cabbage.

Like that.

There you go.

And then you put...

Look at that little piece of mash.

-I did that bit.

-Yeah!

-Nice buttered cabbage to the side.

-Yeah.

A little tortellini, just on top of that.

And then you'll see this sliced beef.

So you can see why he's got two stars now, you see?

They are beautiful.

-Beautiful piece of beef.

-Just looks... And pink as well.

And you can buy watercress cress. And this is just normal watercress.

Watercress cress is a lot pepperier, a bit smaller.

But it just adds that extra different dimension

of pepper to the dish opposed to the horseradish.

And then you've got this delicious sauce

-that you're going to put over the top.

-Yeah.

How fantastic is that?

It's got everybody's mouthwatering at 10 o'clock in the morning.

-Remind us what that is again.

-A small amount of salt on that.

So we've got a slow-cooked fillet of beef, as you can see,

nice and pink still. Horseradish mash to go with the beef.

Watercress, obviously, to go with the beef.

Nice buttered cabbage, tortellini of wild mushroom.

Slow food at its best.

Brilliant.

He got a pathetic round of applause over there.

THEY APPLAUD

Right, there you go.

Dive in. Have a seat here, John.

First time on Saturday Kitchen.

Worth me dragging him from Berkshire, kicking and screaming,

but a delicious dish, that. Could you use that with most meats? Lamb?

Stuff like that? Same principle?

The basic principle of this cut is if the work, if the muscle has

done less work, for example fillet or sirloin, perfect for that.

Any that's done a lot of work, like the front,

for example, the collar that Martin's going to do,

it's not going to work.

So it's anything that you would cook very quickly as a steak.

I can't speak.

-It's melt in the mouth, isn't it?

-Beautiful.

Do you think, the whole thing of...

Like, you were mentioning about temperatures, do you think in

years to come, we'll look back and laugh at the way we cook now?

And go, "Do you remember when we used to put everything up to 180?"

-Absolutely 100%. This is the new modern cooking.

-There you go.

-The Gucci dress of cooking. Brilliant.

-Yeah.

Great method for cooking beef fillet in a chefy way at home.

Give it a try and wow your friends.

Coming up, James makes Arctic roll for Jimmy Doherty, but first,

it's over to Rick Stein, who, this week,

is on board a Scottish trawler that's nipped out

to get a couple of herring.

I'm starting this part of my journey at Fraserburgh,

on the east coast of Scotland.

I always find it really quite moving

watching a fishing boat leaving harbour,

and the crew saying goodbye to their loved ones.

I mean, let's face it,

fishing is by far the most dangerous job in the world.

And though this was an uncharacteristically calm day,

this coast is not known for its blue skies and placid seas.

I've never seen a bigger trawler than this.

I hope the crew won't mind me saying this,

but I think it's a real fish killer.

I mean, it's the sort of boat that arrives off Cornwall

and puts the fear of God into the local fishermen.

Thank goodness there aren't too many boats like this around.

Otherwise, there'd be no fish left in the sea.

I like to feel that I am quite good at going to sea,

but there's always a sort of slight sense of unease,

pitting yourself against that rough and raging sea.

But this time, it's the first time I've ever felt, well,

it's such a powerful boat, that it's almost,

I think, a match for the sea.

And, well, we're going to catch more fish this time

than I can even dream about.

It wasn't really like fishing to me.

It was more like sort of orchestration.

Everybody knew their place and everybody depended on one another.

And split-second timing was the order of the day.

And the size of the net and the quantity it would catch!

Well up to 400 tonnes.

And there were little sensors in the net at each hundred tonne mark,

so they knew exactly

what they were catching.

And sometimes they'd rung up and sold a catch

before they'd even caught the fish!

Everything about this trawler is amazing, but this is just fantastic.

I mean, I'm used to trawlers with old bits of battered wood

and odd bits nailed in here and there.

And coffee cups sort of sliding across past an old wheel.

But look at this. Look at the finish on it.

It's like a conference centre, all this sort of leather upholstery.

Despite the technology, it still comes down to one man,

the skipper, Andrew Tait.

What would it be like if there were other boats here then?

It would be a race to get through the fish.

Everyone is looking at everyone else,

so if you are shooting a net,

someone else will be shooting a net

cos they think that you've spotted the mark already.

So they are going to try and get through it

before you do.

This is our net here. And this is the bottom.

And that's the fish coming up into the net now.

It only seemed like about half an hour,

and they were pulling the net in.

The first signs of the enormous catch

were the fish stuck in the opening of the net.

And then the cod end itself.

Well over 150 tonnes of herring.

They had to pump the fish out with a sort of giant vacuum cleaner,

straight into the hold of the ship

where they were immediately blast-chilled in iced seawater

to be in perfect condition.

One of the great privileges of doing these television programmes

is that it is just seeing things that completely fill you with awe

and, I mean, this is one of them.

I've never seen anything like this.

All I'm thinking of at the time is, "Why do people not love these fish?"

When you look at those fat, oil-filled Silver Darlings,

as they are called,

why don't we eat more of them?

There's lots of fishing villages on the East Coast, like Sandend,

where a community were supported by inshore herring fishing.

Now those days have gone.

This was in high August, and nobody around, it was so charming.

But villages like this

wouldn't have been here without the herring.

Actually, it's the easiest of all fish to fillet.

First, cut off the dorsal fin, and then cut just behind the gill cavity

and run the knife down towards the tail against the backbone.

If it's fresh like this, it's very straightforward.

And notice how pink and glistening it is.

Turn the fish over, and do exactly the same on the other side.

Use your hand just to steady the fillet this time.

Simple.

Right, now then, here's another way to do it.

If you don't want to try filleting with a knife, it's just so easy.

Put your herring on the work top like that, cut the head off,

simple, like that, and then just cut straight from under the head

through the belly right to the tail, like that.

Then just open it up.

Now, I haven't bothered to gut any of these herrings

cos they're so fresh, there is nothing wrong with their guts.

Look how clean and fresh even the guts are on these herrings.

Now, just on the back, like that,

and then just with the heel of your hand, push down quite firmly

on the chopping board and just split them open.

Now, when you turn the herring over,

you can just easily pull the backbone away,

and as you pull it away, all the bones come out too.

One of the great things about actually filleting herring like this

is that you get lots of salt on the inside of the herring

which really lifts the flavour.

So, good sprinkle of salt on the inside, then just fold it back

over again, brush it with a little bit of oil, season on one side.

Turn it over, brush a bit more oil on the other side and, again,

plenty of salt.

So I just slide those herrings under this fiercely hot salamander.

Oh, look at that,

just watch the way they curl up like that when they're dead fresh.

When I was on the boat, and seeing all those tonnes of herrings,

I was just trying to think, "Why on earth have we stopped eating them?"

And then one of the fishermen told me that in the '70s,

they banned them for ten years, and people just forgot about them.

And it's really extraordinary, because if you think of sardines,

which are very similar, people can't get enough of sardines.

But that's because they've got sort of memories

of hot Mediterranean holidays and Portugal was, you know,

barbecues on the beach and lots of lovely robust red wine

and all that sort of thing.

But when you think of herrings,

you think of the cold North Sea

and sort of tatties and herrings.

But honestly, when they are fresh, they are so good, so brilliant.

Aw, look at the oil coming out of them now.

I mean, that's another thing about herring

is that when they're fresh like that, the oil is so fine

and so beautiful.

To make a salad to cut through all that oil, first,

dice up a couple of vine tomatoes.

Next, chop up a handful of parsley,

roughly chop it and mix those together.

Of course, there is no oil in this salad,

but we want something tart like some little tiny capers.

Just a tablespoon will serve those,

and some very finely chopped garlic,

preferably the big cloves you get in early summer, the fresh stuff,

just so easy to peel.

Stir that in,

and now add some salt

and a little bit of freshly ground black pepper.

And it's done.

Not so long ago, herring was the most important fish in the land.

And it really should be again,

because their oily flesh is so incredibly good for you.

I mean, thinking of healthy food, herring straight out of the sea,

dusted in pinhead oatmeal,

and fried in bacon fat on the Chris Andra for breakfast.

Wow, that's hard to beat.

Well, yet again, I'm overexcited in a fish market.

I suppose it's like being kids in a sweet shop.

£2.90. £2.90. £2.90. £2.90.

Ach, this is what I'm really after.

I've been on the quest of this fish for ages

cos we don't get it down in Cornwall.

Now this is called wolffish.

And I don't know whether it really looks like a wolf,

but it's pretty damn frightening, don't you think?

And that is cos it eats barnacles off the rocks,

so it has to have these immensely strong jaws.

It's called wolffish, or catfish,

but it's sold as a rock turbot, because, well,

it's felt that the consumers wouldn't put up with the name,

a proud name like wolffish, and they have to sort of give it a euphemism

like rock turbot, or, you know, rock salmon in place of dogfish or huss.

But it's great. I tried it the other day.

Just very simple, just a big fillet. Just with some lemon.

And it's thick, and it's firm, and it's sweet.

And I've got a really, I think, quite good idea coming.

I love this part of my job. Just coming up with new recipes.

And I'm thinking of some nice, tender,

young greens to go with this back in the restaurant.

So this is the way I know best to cook wolffish.

It's got such good flavour that I don't want to mask it

with anything that would overpower it.

First of all, you start with the fillet.

Now, it may have the skin on,

but it's relatively easy to cut the skin away.

You just take a sharp knife,

and you work from the tail up to the head, just cutting into the skin.

Now, it's quite elastic, the skin. Quite leathery.

So you won't cut through it.

And notice how sort of lustrous and pink it is.

It's really good fish, I think.

Now to cook it.

Well, I think it should be steamed.

And I'm going to steam the fish and steam the accompaniment.

So first of all, a steamer.

Now, what I like is one of those dead simple flower-shaped

petal steamers that you can buy in any ironmongers for pence.

But first of all, before I steam the fish,

I'm going to add some ginger because this is

a Chinese-influenced dish, even though I sort of thought it up

when I saw those beautiful wolffish in the market at Peterhead.

So I'm going to cut some sort of thin matchstick,

or we call it julienne in the trade, very posh pieces of ginger,

and I'm going to sprinkle those onto the top of the fish with some salt.

Then, into the steamer go the fillets of fish.

And lid on and cook for about five minutes.

You can easily tell whether they are cooked.

If you push the point of a knife into the centre,

and just touch it against your lip, it should feel quite warm.

And that will be just right.

No more than five minutes, it's got to be just on the point.

OK, while that's cooking,

you can start the bok choy, as well.

Bok choy is quite new to us,

and it's such a pleasure to be able to get it everywhere now.

It used to be the only sort of Chinese cabbage-type vegetable

you could get were those Chinese leaves.

But this is much sort of firmer,

and the flavour is more intensely cabbage,

but it's still quite mild.

And it just takes up the taste of soy or oyster sauce

or roasted sesame oil so well. I'm so pleased to be able to get it.

Now, I'm just going to slice the bok choy into quarters,

and that is simply to make it easy to eat,

but also because I only want to steam it for a short time,

and I want the centre of the bok choy

to be cooked right through, but still crunchy.

Meanwhile, the fish will have been just about cooked,

so just take it off the heat to stop it cooking any more.

Leave it with the lid on just to keep it nice and warm and moist.

And now you assemble the dish. And it's very, very simple.

But it's just what I want.

First of all, take four warm plates

and put about six pieces of the bok choy on each.

Then a little sprinkle of roasted sesame oil,

and don't go crazy with that because it's got a very strong flavour.

A little goes a long way,

so only a few drops just sprinkled over that cabbage.

Now some soy sauce.

Quite a good sprinkle of that over the top,

and let it sort of fall down onto the plate.

Now some of the cooking juice from the fillets of fish

will have gone down into the juice

and given really quite a nice sauce,

so just add a little bit of that to the soy and the sesame

round the outside.

So now you just place the wolffish on top of the bok choy

and finish it with some very, very finely sliced spring onions.

Just sprinkle those on the top.

Now, I do think that just brings out

the best of this really brilliant fish,

which, you know, I only discovered when I was up in Peterhead

and tasted it and just thought how great it was.

I mean, nobody in this country knows about it.

I mean, what's quite odd about when we are going round the country,

is you say, "Oh, I'd really like

"to get hold of some of this wolffish,"

and they say, "Sorry, it all goes to Spain and France.

"You'll have to virtually ring up France if you want to buy any."

So please go out there and buy it, because, honestly,

it's such a revelation, I promise.

50 miles north west of Peterhead on the Moray Firth is Cullin,

famous for Cullin Skink.

Skink is a German word for a type of soup.

And it's a celebration of haddock, potatoes, and full cream milk.

So this is how you do it.

You take a pan about this wide, and you add a knob of butter

and some onion, a large, mild, sweet onion, chopped up.

Soften the onion in the butter,

then pour on a couple of pints of fresh, full cream milk.

Previously, you've peeled a couple of potatoes about this big,

and chop them up about the size of your thumbnail.

Add those, and bring it back to the boil,

and let the potatoes soften in the boiling milk.

Now you add the haddock, a couple of fillets about this long,

and not the dyed stuff, please.

Poach the fish in the same milk that you cooked the potatoes in

for about four minutes.

Now just scrape the skin away, and flake the fish up a little,

removing any bones that might be left in the fillet.

Put the fish back into the soup.

It will now be starting to smell lovely and smoky

from that haddock.

And add some salt, sea salt, preferably.

And a good lot of freshly ground pepper.

Now comes a big handful of freshly chopped parsley.

Lovely and green in the white of the soup.

Stir through gently, and ladle the soup out into a bowl.

And finish with a bit more parsley.

That is great British cooking, not much to it,

but everything's just right.

Herrings, he's right, they really are delicious.

And Rick showed us they're simple to prepare and cook and like

those herrings ingredients and dishes often fall out of

fashion and as chefs we always like to discover and rediscover

something we haven't cooked or eaten for a long time.

-Name a dish that you haven't...

-Rice pudding.

-Rice pudding?

-Yes.

-Dish?

-Lemon meringue pie.

-Lemon meringue pie.

You see, they're all the old classics.

I'm going to show you one of my childhood favourites which is

an ice cream sponge roll named after somewhere where polar bears

come from rolling down a hill, but we can't say what it is.

Basically it's an Ar... I nearly said it then!

It's a sponge roll and we're going to make that by making our sponge.

We've got four eggs, some sugar

and first of all I'm going to make my sponge.

This is not a standard sponge recipe.

You reduce the amount of sugar down when you're making like a Swiss roll

sort of thing because you want to actually bend the sponge.

So we just whisk that up

and then I'm going to fold in my flour in a minute.

My jam for this... We're going to throw the sugar in here.

In we go with some lemon.

Turn that on. This is an instant quick jam. Lemon juice. Here you go.

-It doesn't matter about the pips. We call that fibre, don't we?

-Yes.

That goes straight in there. A bit of that. Give that a quick stir.

The strawberries go in. Quick tiny little blitz.

-Done. Lift-off.

-You're like a blur, aren't you?

-Look at you moving around.

-It goes straight in there.

This takes about 10 to 15 minutes to cook. That's that one done.

Now farming, we mentioned at the top of the show you were in it

-when you are about eight-years-old but it was zoology, wasn't it, that you trained?

-Yes.

I kept chickens in the back garden when I was eight-years-old

but my passion is the outdoors and animals and I used to

drive my mum mad by bringing home all sorts of weird stuff.

Things in tanks and stuff like that.

Then I went on to do a degree in zoology and then on to do

a PhD in entomology, insects.

-Entomology?

-Yes.

Is that counting flies and stuff like that?

That's exactly what I did!

I did a big sort of research project and I spent a lot of my time

-in a lab identifying flies and counting flies.

-Nice.

And I had sort of an epiphany.

I loved the sort of self-sufficiency and food production

and I thought well I want to live this kind of life

and I made the decision to do that.

You know, I think farming is a very noble job.

It's a wonderful industry. It's a very exciting industry.

But you get straight into the soil. It almost plugs you into the earth.

-But very hard work.

-Really hard work.

-I used to live on a pig farm.

It's early starts. They are incredibly long days.

And also we've just been through one of the worst winters,

you know, and the ice and the snow, and you're forever trying to defrost

pipes and mend pumps and things like that.

-Then you've got the recession and everything else.

-Yes.

We saw that in a kind of way when you did Jimmy's Farm

but then the series you've gone on and done since,

you still had the same problem because the price of pork went down.

We still have the same problem.

We've got a farmers market on today at the farm, but there's always

prep to do and you're always trying to encourage customers

to the farm and get a good price for your produce.

It's a constant battle and I think that farmers in this country,

we're blessed with our farmers, we have some of the best produce,

we have some of the best farmers in the world.

-We definitely should be supporting them a lot more.

-Absolutely.

So anyway, apart from the farm, your other sidling of course, you do television bits and pieces.

-Yes.

-This Food Factory thing fascinated me.

-Incredible.

The invention of... How do you make cornflakes, how do you make that kind of stuff.

The whole premise of the programme is the stories behind

everyday foods and obviously some of the foods I don't manufacture

myself and that kind of stuff.

We did square ham for example and things like that.

But we went behind-the-scenes at some of the largest factories

and it's just astounding, the technology behind food production.

We went to a crisp factory

that turns out 10 million packets of crisps a day.

They've got this quality control system that every crisp that

goes past has a picture taken of it.

If it's not quite right, a little puff of air blows it off the production line.

There is so much technology involved.

And there I am mixing flour and eggs and sugar together!

But this is a classic sort of Swiss roll really.

You basically just line your little tin here.

-It reminds me of school dinners.

-This is proper school dinners.

All those old things, I love all those old dishes.

It's comfort food, isn't it? It's one of those great things.

But you used to have this in France, didn't you, that famous dessert?

-Oui. Genoise de glace.

-Genoise de glace. I can say genoise de glace.

LAUGHTER

There you go. Genoise de glace. We literally fold the flour in.

Make sure it's all mixed together.

And quickly just pour it on to your tin here.

That jam, by the way, you just keep it going as hot as you possibly can.

15 minutes, take it off and it's done.

So all we do now is just bake this in the oven. This is 375 Fahrenheit.

That's about 160 centigrade. 170 centigrade. About gas four.

It wants to go in there for about 10 minutes. All right? In there.

So apart from that, continuing the science thing, what are you doing at the moment?

We've got a fantastic series that goes out on the 18th of this month

and it's called the Museum Of Life.

It's all about the Natural History Museum.

We have got unprecedented access behind the scenes.

Everyone's been to the Natural History Museum and they see the

great big dinosaur and everything else but what people don't

realise is that it's an active research institute.

There's over 350 scientists working there and they basically let me

have a look round and have a look at some fantastic fossils and look at the work they're doing.

They do everything from trying to stop malaria,

looking at biodiversity.

It's a vibrant, active place that really astounded me.

But I actually worked there for about a year and a half

as a volunteer so I've got a real connection with it.

But it's a wonderful institute and its recognised globally

for the work they do.

-And you've filmed that.

-We've filmed it. It's going out this month.

I think it's going to be a corker.

There's some real jaw-dropping moments and there's four other presenters involved.

They've gone as far afield as the Indian Ocean.

They've been to the US to look at the work the museum do out there.

There's all sorts of stuff.

When you go to the museum

and you get a look at a fossil like Archaeopteryx, which is...

-Archae who?

-Archaeopteryx. It sounds better in French.

It's one of those amazing fossils that is the link between

reptiles and birds and it's breathtaking.

What is an Archaeopteryx?

-Archaeopteryx? What is it?

-What is it?

It's a fossil that links the evolution of reptiles and birds.

One of those missing links.

Yeah.

The missing link I need is ice cream for our very famous dessert.

Funnily enough, it's in the fridge. In the freezer.

Now, this is your ice cream. Now you can use one of these. A drainpipe.

Go home and cut the bottom off your drainpipe.

I've always wanted to know how you make that.

But we were doing this in rehearsals this morning and we had this young researcher.

Didn't have a clue what I was doing when I was doing this.

Do you remember this? Do you remember this from school?

-Bat the rat.

-Yes, that's right.

-Rat potato.

I thought that was a great joke!

I don't know what kind of school you went to!

Anyway, you could put your ice cream in there and basically just warm it

up in your hands and push it through and you end up with your ice cream.

Vanilla ice cream of course. We're going to get this through.

Cut it through there. Chop that through.

So this is just plain vanilla ice cream. And all we do now...

I've just put some sugar on this tea towel by the way.

Then we just pop that like that on there and then roll this up.

-This is dead simple. Nice and sticky though.

-Nice and sticky.

-Look at that.

-Look at that.

And then what we do is slice this through

to reveal that very famous dessert...

-Of genoise de glace.

-Genoise de glace.

-Lovely.

Genoise de glace. And if you were a kid you used to eat...

When you used to have this as a kid you used to eat the sponge...

No marzipan, yes?

No, but this is for Daniel because he's here.

-That's a little bit for Daniel but there you go.

-Look at that.

You came to the farm and we do a music and food festival.

When you did your thing on stage you got mobbed by about 40 women.

-Yeah.

-I was just thinking when they parted there'd be nothing left

just pants and that's it!

No-one needs to see James in his pants. Ever.

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

from the Saturday Kitchen archives and there's still

a full menu of mouthwatering food to be served.

Now, up next the MBE, the OBE, it's cooking's MVP,

that's Most Valuable Player,

Cyrus Todiwala with his twist on the humble shepherd's pie.

-Welcome back. So a busy week for you it's been.

-Extremely busy.

And then straight after the show you're going off to Dubai?

-Straight off to Dubai.

-You've got a charity dinner there.

So on the menu is what?

We've got this lovely piece of lamb

and we are going to make Country Captain.

-Country Captain?

-Country Captain.

But it's a process so you're looking at spending a few hours of your

weekend on that if you want to get it really nice and done.

Because this uses shoulder. It's like a twist on shepherd's pie.

-It's best with shoulder.

-Right.

-It's best with shoulder.

Leg is just as good. I'm not saying leg is not good. Leg is just as good.

But shoulder really gives it a little bit more intensity and flavour.

It's the slow-cooking that you want as well.

It's the slow-cooking that we want. You've got the onions done.

So I'm going to put my spices in. I've got a couple of sticks of cinnamon.

-Yes.

-And the cardamom that goes in, you must crack the cardamom first.

A, for flavour

but two, also so that it doesn't splatter in your face.

-Right.

-OK because...

Would you always use the herbs like this... Sorry the spices whole rather than the dry, the ground?

Yes, in this case the spices have to go in whole

and the whole idea is to get the flavour of the spices out.

-There you go.

-Brilliant. Thank you very much.

In the meantime, let me grab a knife.

I'm going to toast my spices there.

-So I've got cumin and coriander seeds.

-Yes.

-We toast them gently.

A little ginger and garlic.

-Most things would have ginger and garlic in them.

-Right.

Especially lamb. It just comes out really nice with ginger and garlic.

Just some coarse chopping.

So is this your adaption of a recipe that's traditional?

It's taken years, James, to get it right, actually.

It's adaptation because if you look at Country Captain and if you

look at different recipes of Country Captain some have got chicken,

some have got something else, some have got something else.

-Yes.

-Sorry, I'm left-handed.

-Do you want me to do that?

-Yes. You're better off doing that.

-I'm a bit dyslexic too.

-So this has got the ginger and the garlic in there.

You've got the ginger and the garlic

and in will go the cumin and the coriander.

Just a slow pan, not very hot.

-I'm going to just grind them a bit.

-Yes.

So they are a slightly better...

-Because that machine won't grind very well.

-Right.

It's an adaptation because recipes differ.

I said you'd been busy this week but you've been busy the entire

year really because you set up the new restaurant, Mr Todiwala's.

Mr Todiwala's Kitchen at Hilton near Terminal Five.

So that's been done.

And yes, that's kept us busy.

-What's this about an elephant inside it?

-Aha.

-It's called Roy.

-Roy?

-Yes.

A friend of ours found an elephant.

In Hawaii. It came about 200 years ago with an English colonel.

Right.

It had been lying in a back yard in somebody's house and he found it.

We were looking for an elephant,

we were looking for an elephant made with sort of gadgets, you know?

Springs and wheels and all that kind of stuff.

And we had found one in India and he saw this wooden one.

He says, it looks great, it looks majestic. So let's have it.

-That's it.

-Yes, so we named it after him. We didn't know what to call it.

It's become the most photographed thing in the restaurant.

-It is, it's nearly life-size, isn't it?

-Yes. Pardon?

It's nearly life-size.

It is massive. Yes, it is nearly life-size.

It's a gaming elephant, actually.

So there's a ball in the trunk which means it was used for playing

the polo that they play with elephants.

-Anyway, whilst that is done...

-Of course it was!

I'll explain that to you. I'm going to start off...

So what's happened here? You've cooked the onions.

-The onions need to go brown a bit.

-Right.

Cooking the onions, they need to go brown a bit.

After the onions sweat I'm going to put the lamb back on it.

A little seasoning and it goes straight into the oven at

about 140 degrees Celsius for let's say a couple of hours.

-OK.

-These chopped tomatoes normally would go into it

-when the lamb is more than three quarters cooked.

-OK.

Because we Indians believe that if you put tomatoes in earlier

the acidity tightens the protein and the muscles don't relax

so we do it much later.

Do you want the stalks on or the stalks off yours?

You can do what you like, sir.

If Theo is here we should keep Theo happy.

Keep the stalks on, it adds flavour.

-Mine is going to be chopped up anyway.

-OK.

So how do you end up doing this for the Royal family then or royalty?

How do you end up...

So about a year, year and a half ago I was...

Sorry, so this is nearly done. I'm going to put the lamb back on it.

OK. You want to give it a cover.

And we'll put that into the oven, sir.

Do you want me to pop it in?

If you don't mind, sir. I've got a bad shoulder.

-Any old excuse.

-Any old excuse. I do have a bad shoulder.

Go on, then, carry on, how did you manage to do this?

I was approached about a year and a bit ago

and the Palace decided that Her Majesty

has to go through some of the boroughs of London

and the message went through to the Lieutenancy Office

and being a deputy lieutenant...

-Who is? You are?

-I am, yes.

-Are you?

-You didn't know that, no?

-No.

-I'll pull my rank on you later, sir!

I know you're an MBE, CBE...

-Which one haven't you got?

-I haven't got them all.

-I haven't got the CBE.

-You haven't got the CBE.

-I haven't got the KBE.

-Right. But I've got an MBE and an OBE.

-And a deputy lieutenant.

-And a deputy lieutenant.

That's a pretty good achievement.

-We've got the spinach done.

-Spinach done. Mashed if you don't mind, sir.

Chopping the cumin with some butter.

And then putting it in mashed potato.

-I can do that.

-With some egg.

I'll just chop this up in the meanwhile.

-Get my sauce cooking up.

-OK.

Like I mention, you've got the thing in Dubai but you've just set up

this hospitality guild, haven't you?

Something you're massively passionate about is the training of chefs as well.

Absolutely and young people mostly.

We need to nurture more home-grown talent

so loads of kids from various backgrounds in Britain,

we can actually train them in Asian oriental cooking and the guild,

hopefully we will have lots of backing from the government

to ensure it continues so we can train more young people,

teach them a few things about our cooking so there's more scope.

A little bit more scope for them to grow.

-Right. So you're dicing up the meat.

-I'm dicing up the meat.

This is why the shoulder's quite important because there's not a lot of bones in it.

-Just that one there.

-The blade.

Right, we've got the mash here,

-you've got the cumin that I've chopped up.

-Yes, sir.

-The butter.

Our meat is just about ready.

-Whole eggs you're putting in there as well.

-Whole eggs, I don't mind.

-Waste not want not, sir. This is India.

-Right.

-Sounds good to me.

-Yes.

It doesn't come out as good of course but once it goes in

the oven with a covering it does look as fabulous as you want it to.

Fantastic, sir. Do you want to try some?

-I shall wait.

-I think you should wait.

-I shall wait.

Let us get a spoon.

It is really, really nice.

Thank you, sir. You've done a good job.

Two hours cooked in eight minutes, so here's one I did earlier.

Now, the particular lamb, I know you're keen on one particular breed, aren't you?

I'm keen on all British breeds,

but there is one particular breed and the more we use of it,

I mean the more people know of it the more we save

an entire community of crofters.

So the whole reason why I do it

is to make sure that this community never has to die.

And this is up in the Shetland Islands?

-Up in the Orkney Islands.

-Orkney Islands.

-It's called the North Ronaldsay Island.

-That's Ronaldsay lamb.

It is a sheep. It's a 5,000 year old species.

One of the only species in the British Isles

which has not been crossed over the years.

-Yes.

-And it's amazing.

Don't use that. So we'll use that.

-Sounds good.

-And yes, but it's amazing.

If you go up there, I've never seen sheep jump into the sea.

I've never seen it.

And these sheep actually jump into the sea fighting for kelp and seaweed.

I'd jump in the sea if you had a knife in your hand!

If you suddenly landed with your chefs jacket on I think I'd jump in the sea as well!

When I landed with my chef jacket on

I couldn't catch a single one, they're wild.

They're so agile, you just can't get hold of them.

-OK, sir. So there goes our beautiful mash.

-Yes.

Good old Maris Piper or Rudolph.

-Have you tried Rudolph potatoes, James?

-Rudolph?

Rudolph, they're brilliant.

Absolutely brilliant. Good for everything.

Has he been drinking that wine at all?!

And it's red in colour like the reindeer.

Right, straight in the oven. How long for?

Set in the oven for as long as you get a lovely colour on it.

-There you go.

-Like this one here. There you go, sir. Brilliant.

-Perfect. I plate it here?

-Yes.

Are we giving any sliced bread with butter?

No, that comes later.

That argument all comes later.

-Look at that.

-It looks a bit hot.

-It is hot.

-But you know what...

-It looks good.

Look at that. Look at that lovely lamb there.

Sizzling hot.

I would ideally have it with bread-and-butter too, sir.

No, some peas. Some peas, that's what you want.

-So tell us what that is again.

-Country Captain.

-Simple as that.

Simple as that. Country Captain. Looking good.

And he gets to dive into it. There you go.

-This is going to be really hot, OK?

-Yes.

-I will just pre-warn you.

I will happily burn the roof of my mouth for you, Cyrus.

-Do you mind sharing?

-Pardon?

-Or do I have to get my own plate?

You're going to dive in anyway. He's already got his fork.

I haven't even said yes yet.

-Here we go.

-You've missed the best part.

-How is this happening?

I thought I was supposed to be your guest.

You dived straight in the middle. You need to get the bits around the edge.

-Is this where I burn my mouth on live television?

-Yes.

-Brilliant.

-Just nod.

-Yes. Very good. Lovely.

Can I reach out for a bit? That's the best part. The mash.

-That's delicious.

-He goes round the edge. Lovely.

That looked amazing

and what a great alternative take on an old favourite.

Great stuff, Cyrus. Thanks for that.

Now, time for more captivating Keith Floyd.

Apart from the Golden Gate Bridge in Frisco Bay, I knew little of

the place, so I was anxious to get down to the Fisherman's Wharf

and see if it was all they cracked it up to be.

So hopping onto a cable car you trundle down the precipitous

hills, famous for car chases in countless cop movies

heading for the Frisco Bay.

Sorry, Otis.

Actually, Fisherman's Wharf was full of wonderful smells of shellfish

and prawns and clam chowder and the food here was fresh and honest.

However, I didn't think the authorities had showered this

historic area with a great deal of love and affection.

It was quite frankly a bit tatty.

But the Dungeness crab was brilliant.

Happily, the Italians have turned this quarter into a little Venice full of fish restaurants.

One of the oldest is Alioto's,

where I went to sample their unique Sicilian atmosphere where well

groomed men in dark suits talk hard deals in soft voices

over a plate of cioppino, a great family dish.

Get it?

So not even pausing for a merry slurp,

on with the cioppino cooking sketch.

Cioppino is the signature dish of the Italian section of Fisherman's wharf.

It is basically a fish stew. So without further ado,

a bit difficult here because it is a busy kitchen and they are working,

some freshly made but uncooked tomato sauce.

Some fish stock. Finely chopped onions. Carrots.

Wonderful Frisco Bay fresh crab. Sole fillets.

Fresh prawns. Clams.

Garlic. Thyme. Basil. Red pepper. Parsley. Olive oil.

And over here there is a saucepan.

So in we go with a little bit of oil.

Try and get the gas up to maximum there.

And we'll put a small handful of carrots in

and let them sweat off in the olive oil.

Followed by a small handful of onions.

Usual basic trinity of making things. Onions, garlic, tomato.

We've seen throughout America, these three important ingredients.

It's been peppers and leeks and things in other parts.

Here it's garlic and onions and carrots.

Let them soften down and sweat down. OK.

Then into that we'll add some of our fresh tomato but uncooked sauce.

Like that.

Give it a stir. That's Jan working away behind me.

He's the head chef here. And a very accommodating fellow, I must say.

OK. Then some fish stock into that.

I didn't make this fish stock but you know the deal. Up to me for a second, Clive.

Fish heads, tails, bones, water, bayleaf, onion, carrot, clove, stuff like that.

Simmered away for 20 minutes or so.

And also don't forget this is the kind of stuff you can freeze

in ice cubes in your deep freeze so that when you want to do this

kind of dish the stock is already on hand.

Good. Right, what did I say we needed next?

We need some white fish next. Sole fillets here chopped up.

So we want to make this rich and luxurious because we are in

California after all so we're going to whack a lot of that in.

OK.

Stay with that Clive for a second.

In go my lovely clams.

What are you doing here Jan, just out of interest?

It's savoy sauce.

Fresh rainbow trout and we supplement with this kind of sauce.

It's made with onions, fresh mushrooms, green onions,

-white wine, lemon juice.

-Lovely.

Right on top of the fish.

I had to bring Jan in there because there's no point pretending this is a set-up shot.

I mean, this is a working kitchen,

they are serving 400 meals over this lunchtime right now

and as usual, Floyd's in the middle being a nuisance.

Anyway, where was I? My little spices and herbs can go in now.

Over here. Red chilli pepper to make it a little bit spicy.

Fresh basil to give it that lovely Mediterranean flavour even though we're in California.

And some ground thyme.

I personally would like to use fresh thyme, but there we are.

Also a load of lovely fresh chopped parsley.

The clams are beginning to open.

The white fish is being cooked so we can now add our prawns,

which don't take very long.

In they go.

Then I think we should add a little drop of white wine.

To me, first of all.

Always check it's good enough to cook with. And it is.

A drop of that in there.

OK and then ultimately...

..our crab.

Fresh Frisco Bay crab claws. In they go.

Look at that. Sole, prawns, crabs, clams, the whole bit.

That will now simmer away for about 15 to 20 minutes.

The next time you see it I'll be conducting one of my

brilliant off-the-cuff interviews about fruity passion,

love and tenderness, about food on the West Coast.

I so enjoyed my San Francisco mini break that I told my chum Barry

all about it in the pub and he got so excited

he wants to read you this piece of commentary he's written.

Thank you. Here, Rome, Naples, Milan and Sorrento

blend in the mists of the Pacific Coast.

In the shadow of the golden gate, the sounds,

colours and sense of Italy excite the eye and stimulate the appetite.

That was really quite good. Couldn't you say a bit more?

Here, Rome, Naples, Milan and Sorrento blend in the mists

of the Pacific Coast. In the shadow of the golden gate,

the words, sounds, colours and sense of Italy excite the eye

-and again stimulate the appetite.

-That was really good.

I'm just sorry you couldn't have been there.

You'd have really enjoyed it, you know, cos the food was good...

Cor, that looks splendid.

Thanks, Barry. It was.

The cioppino turned out wonderfully, and during the cooking,

I added a few mussels for my very latest chum,

Michael Corle... I mean, Nuncio Aliotto, proprietor.

That's very good.

You know, Fishermen's Wharf, it's interesting...

In the beginning when Fisherman's Wharf established itself about 60 years ago,

all the people that come here were primarily from Sicily or from Italy.

Consequently, the food being very spicy and very flavourful.

I must say, you've done an excellent job.

It's reminiscent of the old style and the old school of cooking,

with wonderful spices and tomatoey, peasantry food. It's very...

It is extraordinary. Walking around here, you...

I mean, if you squint your eyes, closed down

a little bit and mute your ears a bit, you could think you were in Italy.

That's right, yes, very much so.

What brought the Italians and the Sicilians here in the first place?

I think an opportunity in America to do better than what they were

doing in the old country.

And when my grandfather came here, he was a fisherman,

left Sicily, he came over with his brothers,

the former Mayor of San Francisco, who was Joe Alioto,

his dad sent for him, came over, started a little fish stand here,

family now has four generations down the road, 60 years

in this location and still preparing the foods of our native country.

-And will your kids take on, you know...?

-I don't know. I hope not!

THEY LAUGH

But most likely.

It's a hard business, it's a lot of hours. But it's fun.

Thoroughly entertaining stuff there from a true TV legend.

Now, this week on Best Bites we're looking back at some of the

best recipes from the Saturday Kitchen archives.

Still to come on today's show, Galton Blackiston and Ben Tish

go head-to-head in the omelette challenge.

They both have respectable times going into this, so I'm sure

we'll see their competitive streaks.

Atul Kochhar is here with a tasty tandoori dish.

He griddles spiced pork chops, before baking them

and serving them with a savoy cabbage poriyal

and apple porcini salad.

And Lenny Henry faces his food heaven or food hell.

Did he get his food heaven,

jerk lamb fillet with chilli butternut squash and apple salad?

Or his food hell, vermicelli-wrapped prawns with lemon basil mayo?

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

Next up, the totally talented Tom Kerridge is here with

a dish that pushes pollock to the next level.

-Great to have you back on the show.

-Thanks.

-Second time on the show.

-Second time on the show.

On the menu, as well. What's on the menu for you today?

We are doing pollock and we'll do pollock with some radishes

-from my garden, grown by Mr Andy Cryer.

-Yeah.

Some, er, borage flowers, again from the garden.

Some girolle mushrooms,

a nice butter sauce and a little bit of lardo to go on the top.

Sounds good to me. But you're going to use the pollock...

-We are going to use pollock.

-This is more sustainable than cod and haddock?

Yeah, that's it.

-It's... This is Cornish line-caught pollock.

-Yeah.

It's, you know, beautiful piece of fish, very similar to cod,

very similar, but it's got... The flakes on it

are a little bit tighter, so it's...

But it's quite soft, isn't it? When you fillet it?

That's it, it's quite soft.

So what we're doing here is we're salting it for

a couple of hours just to draw moisture out of it,

just to firm the fish up and just to make it a little bit more...

a little bit firmer when it cooks.

But when you look at the fish as a whole,

it's kind of like a skinny cod, would that be right?

A skinny cod is probably a fair comment. Yeah, skinny cod, yeah.

OK, so this is one that we've just done.

It's been salted for about two hours. Just any excess salt,

take off.

Portion it up.

Yeah.

Now, a classic, of course, you've got shallots

which you strain off anyway, but you want these nice and finely sliced.

Nice and finely sliced. We strain it off.

Pollock goes into a pan, I've put it on a bit of butter paper,

you can use baking parchment if you like,

but if you've got butter paper hanging around...

I'm sure you got about 20 packs at your house, Mr Martin.

-GENTLE LAUGHTER

-So...

-It's not true, it's not true.

-Straight into the oven.

-I've actually gone on to dripping now, mate.

-Oh, good...

-Does that come in packets?

-Yes, it does, yes.

You can get it by 20 feet, 25kg block as well, now.

TOM LAUGHS

-Right...

-OK.

-We've got our shallots in there...

-Shallots in there.

White wine vinegar, white wine, some thyme and some peppercorns.

Don't chop your finger, James Martin.

Don't chop your finger.

-Thank you very much, Gennaro.

-Just in case.

So, a little bit of butter block.

-Classic French-style sauce.

-Classic French-style sauce.

We're going to bring this right down to a glaze and it gives it

a lovely kind of acidity, richness to go through a butter sauce...

-Yeah.

-..that we're going to serve with the fish. OK...

I'll prepare our radishes. Tell us about the mushrooms, then.

Mushrooms, girolle mushrooms, just coming into season now,

they're fantastic, you get them from...

Well, the Scottish ones are around now and then English ones

will start growing, well, very soon.

With the weather like this, it'll be pretty much now.

OK. They're fantastic,

Gennaro apparently told me they smell like apricots.

-Yes.

-Although I'm not convinced of that.

THEY TALK OVER EACH OTHER

Actually there is, the name is "apricot-scented mushroom".

And I know for sure.

When they're fresh, you pick them up, you go like that,

they give you the lovely sense of apricot.

-Orange, you know, all the colours...

-Sounds good to me.

Sounds good to me. But fresh mushrooms are delicious.

Like you say, coming into season now, particularly with the weather.

But you're not a fan of washing... Well, you're not a fan of...

Scrubbing these, you like to wash them...

Yeah, wash them, I think there's a bit of

a fallacy about mushrooms, that you can't wash them,

that they take on too much water, I think it's quite easy.

We're poaching them almost in a mixture of water and butter

like an emulsion, we're bringing it together

and all those lovely flavours will come through.

You know, a lot of the mushroom water will come out and...

-Bit of salt.

-Yeah.

-Beautiful.

-The fish, you give it, what?

-A couple of minutes before we turn it over?

-Yeah, about...

-Yeah, three minutes either side, probably.

-Right.

OK, butter into a pan. Little bit more butter.

There's butter everywhere, it's great...

-This is why I keep inviting you back.

-I love it.

THEY LAUGH

OK, so we've got butter.

The radishes, these radishes, they're beautiful, peppery,

they're fantastic.

They're really lovely and moist, you can see all the water in them.

And the problem we were discussing earlier coming from

supermarkets, sometimes they come out of the ground too early and they

leave them there... The leaves are fantastic to eat and they dry out.

So here, we're just going to gently sweat them down.

But cooked radishes, they're so delicious, particularly when,

like you say, eat them fresh out of your garden,

-so much water in there.

-Absolutely.

-Pepper in there, as well.

As well as these guys, Olly's doing his festival,

I've done my festival, you're doing a festival. Where are you?

I'm doing Jimmy's Harvest Festival.

Alleluia! I'm doing that festival!

-LAUGHTER

-Where are you?

-You're supposed to do...

-I didn't ask you!

Because everybody except me, so I said, I'm doing it.

-That's in September, isn't it?

-That's in September, yeah.

It's a little bit like Olly's V Festival.