0:00:04 > 0:00:05I'm Nigel Slater.
0:00:07 > 0:00:08I love simple cooking
0:00:08 > 0:00:13and my favourite dishes are often based on the simplest combinations.
0:00:13 > 0:00:16That's what I'll be looking at this series.
0:00:16 > 0:00:18From sweet and sour, to soft and crunchy,
0:00:18 > 0:00:22to something spicy with something cool.
0:00:22 > 0:00:25All the elements that make something quite exciting to eat.
0:00:25 > 0:00:28It's acidic and it's hot and sweet and sour, and it's all mixed up.
0:00:28 > 0:00:30I'll be cooking the classics.
0:00:31 > 0:00:34And some surprising new twists.
0:00:34 > 0:00:35Wow!
0:00:35 > 0:00:39I want to show you why they work so well, so you'll feel confident
0:00:39 > 0:00:43to create your own food marriages that are made in heaven.
0:00:43 > 0:00:46The whole thing just works together on a plate.
0:00:46 > 0:00:48Today, I'll be looking at surf and turf,
0:00:48 > 0:00:50the classic pairing of fish and meat.
0:00:50 > 0:00:55Some of our most successful recipes combine the food of the land
0:00:55 > 0:00:59and the sea on the same plate, with delicious results.
0:00:59 > 0:01:03From delectable treats to the freshest of suppers,
0:01:03 > 0:01:06I want to show you that there is more to this perfect pairing
0:01:06 > 0:01:08than just meat and fish.
0:01:08 > 0:01:11So as well as sharing my favourite surf and turf recipes,
0:01:11 > 0:01:14I'll be discovering how others do it too.
0:01:14 > 0:01:17It's absolutely gorgeous.
0:01:30 > 0:01:34Traditionally, surf and turf is all about lobster and steak,
0:01:34 > 0:01:37but I prefer something a bit less extravagant.
0:01:37 > 0:01:39Surf and turf really does smack of hedonism.
0:01:39 > 0:01:44The most expensive piece of fish, the most expensive piece of meat.
0:01:44 > 0:01:47But I've got something much more interesting than that.
0:01:47 > 0:01:49If you go to the other end of the fishmonger's slab,
0:01:49 > 0:01:52you find the cheap fish such as mackerel,
0:01:52 > 0:01:54especially smoked mackerel.
0:01:56 > 0:01:58Mackerel is my favourite fish
0:01:58 > 0:02:02and a great place to start exploring this perfect pairing.
0:02:02 > 0:02:06To keep this really simple, I want to make a classic salad
0:02:06 > 0:02:09that mixes the surfy fish with some turfy bacon.
0:02:09 > 0:02:13The base of my salad is a few boiled salad potatoes.
0:02:14 > 0:02:17These very beautiful, whole smoked mackerel.
0:02:17 > 0:02:22If I can't find these then I just buy mackerel fillets.
0:02:22 > 0:02:25It is just whatever is around and whatever is convenient.
0:02:25 > 0:02:27But the real joy of these
0:02:27 > 0:02:30is that the flesh stays really creamy and soft.
0:02:30 > 0:02:33Another reason I love buying smoked fish
0:02:33 > 0:02:35is that I don't even have to cook it.
0:02:35 > 0:02:40Part of the thing I love about this recipe is that it's exactly
0:02:40 > 0:02:44the opposite of what everybody thinks surf and turf is all about.
0:02:44 > 0:02:45It's a very humble salad.
0:02:45 > 0:02:48So, that's the surf, and now I need the turf.
0:02:48 > 0:02:51And for that, I'm using streaky bacon.
0:02:54 > 0:02:57You can use smoked or unsmoked, streaky or back,
0:02:57 > 0:02:59you can even use pancetta if you wanted to.
0:03:03 > 0:03:04I like my bacon crisp,
0:03:04 > 0:03:07which gives me time to make a salad dressing.
0:03:07 > 0:03:11Nothing fancy, just one with a mild mustard base.
0:03:12 > 0:03:14Maybe a few capers,
0:03:14 > 0:03:17their salty bite feels like it fits in this dish.
0:03:19 > 0:03:22Capers really are one of those ingredients you have to check
0:03:22 > 0:03:24that everybody likes them.
0:03:24 > 0:03:26Because not everybody treats them as a friend.
0:03:28 > 0:03:31To the capers and mustard, a splash of white wine vinegar,
0:03:31 > 0:03:34pepper, and a generous glug of olive oil.
0:03:39 > 0:03:42Parsley is a really good herb to put with fish and to put with bacon,
0:03:42 > 0:03:44but I'm actually going to use dill.
0:03:44 > 0:03:48I'm going to use dill because it works so well with smoked fish.
0:03:52 > 0:03:55This salad needs the rustic quality of raw onion.
0:03:55 > 0:04:01But to soften the harshness I'm soaking it in white wine vinegar.
0:04:01 > 0:04:05So I put the onion into the dressing
0:04:05 > 0:04:07and it's very slightly softened,
0:04:07 > 0:04:09but that's not really the point.
0:04:09 > 0:04:13The point is to take away those very coarse top notes that
0:04:13 > 0:04:16actually, for me, can ruin a salad.
0:04:21 > 0:04:24Once the potatoes are soft to the point of a knife,
0:04:24 > 0:04:27they can be introduced to the dressing.
0:04:27 > 0:04:31I've left the skins on because I like the flavour
0:04:31 > 0:04:33of these very young potato skins,
0:04:33 > 0:04:35but if you want to peel them, then do.
0:04:37 > 0:04:41And then the whole lot goes in with my lovely mackerel.
0:04:45 > 0:04:47And finally, I can mix the meat to the fish.
0:04:47 > 0:04:50This salad will be great as it is,
0:04:50 > 0:04:52but a few snips of bacon
0:04:52 > 0:04:55will take it to a whole new level.
0:04:58 > 0:05:01The idea for bacon with mackerel came from something
0:05:01 > 0:05:03I had years ago in Scotland.
0:05:03 > 0:05:06I had a mackerel that had been fried in bacon fat
0:05:06 > 0:05:08and it was so good that I never forgot it.
0:05:34 > 0:05:35That is delicious.
0:05:35 > 0:05:38For me, this is surf and turf at its best.
0:05:38 > 0:05:42You couldn't get further from a plate of lobster and steak,
0:05:42 > 0:05:46but I'd take this humble version any day of the week.
0:05:46 > 0:05:47It's cheaper too.
0:05:53 > 0:05:56As with everything in life,
0:05:56 > 0:05:59good cooking is all about getting the right balance.
0:05:59 > 0:06:02In the kitchen, how you juggle your ingredients can make
0:06:02 > 0:06:06the difference between a good supper and a great one.
0:06:06 > 0:06:09Flavours should complement each other, not overwhelm.
0:06:09 > 0:06:13There's one recipe I make that shows this off to perfection.
0:06:15 > 0:06:19The whole concept of meat and fish together
0:06:19 > 0:06:21is quite a big deal.
0:06:21 > 0:06:25There are some people who probably just can't take it at all,
0:06:25 > 0:06:28but if you use the ingredients subtly,
0:06:28 > 0:06:32you won't even know they're there.
0:06:32 > 0:06:36There's a way of using fish, not as an ingredient, but as a seasoning.
0:06:36 > 0:06:38A sort of cook's secret.
0:06:38 > 0:06:41This is a magical recipe for those who aren't convinced
0:06:41 > 0:06:44by the surf and turf concept.
0:06:44 > 0:06:48You can't taste the fish but it totally transforms the meat.
0:06:50 > 0:06:54At this recipe's heart is some good quality lamb shanks.
0:06:54 > 0:06:56I'm going to slow cook them in the oven.
0:06:56 > 0:07:00But first, they need browning over a high heat.
0:07:00 > 0:07:01SIZZLING
0:07:01 > 0:07:03I want all those crusty, tasty bits
0:07:03 > 0:07:04to stick to the pan
0:07:04 > 0:07:07because they're going to dissolve when I put the liquid in.
0:07:11 > 0:07:13A few roughly chopped onions
0:07:13 > 0:07:16and a sliced clove of garlic will give my sauce some body.
0:07:18 > 0:07:21This is where the first bit of the secret seasoning comes in.
0:07:21 > 0:07:26It's only a tiny ingredient but it packs a big punch.
0:07:26 > 0:07:29The surf part of this recipe is anchovy.
0:07:32 > 0:07:35For such a strongly flavoured ingredient,
0:07:35 > 0:07:37it's great that it can be used subtly as well.
0:07:37 > 0:07:40Nobody but the cook's going to know it's there.
0:07:46 > 0:07:49A sprig of rosemary and a couple of bay leaves
0:07:49 > 0:07:51will add a delicious earthiness
0:07:51 > 0:07:53to balance the rich lamb.
0:07:53 > 0:07:55I've got some stock.
0:07:55 > 0:07:57It can be any stock, really.
0:08:01 > 0:08:03There's so much flavour going on in there
0:08:03 > 0:08:06that it doesn't really matter what we use.
0:08:11 > 0:08:13And then some red wine.
0:08:13 > 0:08:16Just something that's lying around.
0:08:16 > 0:08:18It doesn't have to be your best bottle.
0:08:18 > 0:08:21And about the same quantity as stock.
0:08:21 > 0:08:25This won't cover the shanks, it will just come part of the way up.
0:08:25 > 0:08:27And because we're cooking with a lid on,
0:08:27 > 0:08:30then it will cook in the liquid and in its own steam.
0:08:33 > 0:08:36That goes into the oven for a good couple of hours,
0:08:36 > 0:08:39to let the meat get really tender
0:08:39 > 0:08:42and the ingredients develop and mellow.
0:08:55 > 0:08:59The anchovy's done wonderful things to the sauce.
0:08:59 > 0:09:02It's not like adding salt or pepper or lemon juice.
0:09:02 > 0:09:05It's a completely individual seasoning.
0:09:05 > 0:09:08But the wonderful thing is, you don't quite know what it is.
0:09:08 > 0:09:12All you know is it's added a depth and an intrigue to the sauce.
0:09:15 > 0:09:17I like to leave the shanks to rest
0:09:17 > 0:09:19so that the meat stays really juicy.
0:09:20 > 0:09:25It also gives me a chance to add a final seasoning to the sauce.
0:09:25 > 0:09:27A handful of fresh herbs
0:09:27 > 0:09:29and a few extra anchovies.
0:09:32 > 0:09:34Once that's simmering,
0:09:34 > 0:09:36take out the shanks.
0:09:41 > 0:09:45It's filling and it's hearty and it's not terribly expensive,
0:09:45 > 0:09:47and it comes with a secret.
0:09:49 > 0:09:52The meat comes off the bone very nicely.
0:10:03 > 0:10:05There's a real depth of flavour there,
0:10:05 > 0:10:09somehow it's as if the anchovy has boosted the flavour of the lamb.
0:10:09 > 0:10:13But you'd never know what the secret seasoning was.
0:10:13 > 0:10:15All you know is that it's absolutely delicious.
0:10:17 > 0:10:20You probably wouldn't think of this as surf and turf,
0:10:20 > 0:10:24but it's exactly the reason this dish works so well.
0:10:24 > 0:10:27The lamb is the main ingredient
0:10:27 > 0:10:30but I reckon the anchovy is the real star here.
0:10:43 > 0:10:44You know, I'm a city boy.
0:10:44 > 0:10:46I love the idea of living on an island.
0:10:46 > 0:10:49The fact that we've got both of nature's larders,
0:10:49 > 0:10:51the land and the sea,
0:10:51 > 0:10:53for inspiration.
0:10:53 > 0:10:56Some people are so jammy, they have both - right on their doorstep.
0:11:02 > 0:11:06I used to go fishing with my father and we were very much a believer
0:11:06 > 0:11:08that if you catch it, you eat it.
0:11:08 > 0:11:12There's nothing better than actually catching your dinner,
0:11:12 > 0:11:13whichever way you do it.
0:11:14 > 0:11:17Ian Taylor is a fisherman.
0:11:17 > 0:11:22He and his crew mainly fish for sea bass, off the beautiful Weymouth Coast in Dorset.
0:11:24 > 0:11:26That's one there.
0:11:26 > 0:11:28Just reel this one in.
0:11:29 > 0:11:34But Ian's favourite ocean offering, by far, is scallops.
0:11:34 > 0:11:36I do a bit of scallop diving as well
0:11:36 > 0:11:39and you can't beat hand-caught scallops, really.
0:11:39 > 0:11:41They're the best in the world.
0:11:48 > 0:11:52Ian has invited me to come along to one of the crew's after sail treats.
0:11:52 > 0:11:56He cooks scallops with chorizo right on the back of the boat.
0:11:56 > 0:12:00So it sounds like I'm in for a tasty lunch.
0:12:00 > 0:12:04First, the scallops have to be removed from their shells.
0:12:04 > 0:12:08What you do to open the scallop is you have the crown shape facing you.
0:12:08 > 0:12:11You've always got a slit in the side of the scallop
0:12:11 > 0:12:14so you put your knife in that way, where the slit is
0:12:14 > 0:12:15and just nick the muscle,
0:12:15 > 0:12:17and that opens the shell.
0:12:17 > 0:12:20Then pull the skirt off...
0:12:20 > 0:12:22Knife at the back,
0:12:22 > 0:12:24cut down to the bottom of the shell
0:12:24 > 0:12:26and then your scallop, underneath,
0:12:26 > 0:12:28and the whole thing comes out.
0:12:28 > 0:12:31You want to leave as much as you can in the shells.
0:12:31 > 0:12:34Then what you want to do is get rid of the intestine bit.
0:12:34 > 0:12:36You've got to be careful when you do that bit,
0:12:36 > 0:12:38otherwise you'll pull the roe off.
0:12:38 > 0:12:41I fall out with some professional chefs
0:12:41 > 0:12:44because they throw the roe away. But I like the coral.
0:12:44 > 0:12:45You're losing half the scallop.
0:12:45 > 0:12:47It tastes all right, it's good.
0:12:49 > 0:12:51That's the cracking bit.
0:12:51 > 0:12:54And the beauty of fresh scallops is, if you really want to,
0:12:54 > 0:12:56you can eat them whole like that.
0:12:59 > 0:13:01There's a seagull eating that bit.
0:13:01 > 0:13:02Nothing's wasted at sea!
0:13:07 > 0:13:11Scallops aren't really your business, they're more for fun.
0:13:11 > 0:13:14Bass fishing and scuba-diving is my business.
0:13:14 > 0:13:17But as a by-product of the scuba-diving,
0:13:17 > 0:13:19we often get scallops to eat.
0:13:19 > 0:13:22I don't sell them, normally, we just eat them. I love scallops.
0:13:22 > 0:13:25We have eaten them in every way imaginable, really!
0:13:25 > 0:13:29We've curried them, done all sorts with them.
0:13:29 > 0:13:32I quite often have a scallop sandwich, which is literally,
0:13:32 > 0:13:35flour them, get the frying pan going with a bit of butter in it,
0:13:35 > 0:13:39fry them two or three minutes either side, and put them in a sandwich.
0:13:39 > 0:13:42- You see, if I did that, that'd cost me 20 quid.- Yeah, I know!
0:13:42 > 0:13:46Do you like the whole thing, that idea of eating meat with fish?
0:13:46 > 0:13:50Yes, it's a good combination, it works well.
0:13:50 > 0:13:53You get the different textures, the different flavours.
0:13:53 > 0:13:56The idea of having something that you've just caught
0:13:56 > 0:14:00and you just stick it in the pan and see what happens,
0:14:00 > 0:14:02that is my sort of cooking, really.
0:14:02 > 0:14:05This spicy sausage is the perfect partner for Ian's scallops.
0:14:05 > 0:14:07Chorizo in.
0:14:07 > 0:14:10Already, that smells fantastic.
0:14:10 > 0:14:11All those orangey juices.
0:14:11 > 0:14:14They'll leak out into the pan.
0:14:14 > 0:14:16Very nice.
0:14:19 > 0:14:21Just smell that now!
0:14:25 > 0:14:26Put some of these in.
0:14:26 > 0:14:31And these really are flash-fried, aren't they?
0:14:31 > 0:14:35Yes, you want to overdo them. Couple or three minutes, and that's it.
0:14:36 > 0:14:38You could eat them as they are now.
0:14:38 > 0:14:43You're not cooking them for any other reason than taste, really.
0:14:46 > 0:14:51I like to make sure the chorizo is actually cooked,
0:14:51 > 0:14:54if anything overcooked, because it goes a bit crispy
0:14:54 > 0:14:57and you've got a crunch to it. And then the scallops are soft.
0:14:57 > 0:15:01Those tiny little things that make something great rather than good.
0:15:01 > 0:15:05Getting the textures right, getting the mixture of crisp and soft.
0:15:05 > 0:15:07These are going to be a bit spicy, aren't they?
0:15:07 > 0:15:09They should be a bit, yes.
0:15:09 > 0:15:10A bit of chilli there.
0:15:10 > 0:15:14I love spice! I think they are near enough done.
0:15:14 > 0:15:16Just to finish it off,
0:15:16 > 0:15:17just a bit of honey.
0:15:17 > 0:15:19A bit of runny honey.
0:15:21 > 0:15:23Not too much.
0:15:27 > 0:15:29Isn't that beautiful?
0:15:31 > 0:15:34The shell finishes it off nicely as well.
0:15:34 > 0:15:40Yeah, too many of these ended up as ashtrays and...
0:15:40 > 0:15:43- and lampshades! - They're great for food.
0:15:43 > 0:15:46- Who wants some, then, lads? - Go on, then.
0:15:50 > 0:15:51Oh, my goodness.
0:15:55 > 0:15:58That is...that is such a treat.
0:15:58 > 0:15:59Yeah?
0:16:01 > 0:16:03There's not too many flavours?
0:16:05 > 0:16:07No. There's not.
0:16:08 > 0:16:10It's spicy and it's sweet.
0:16:12 > 0:16:15I was scared when I saw you put the honey in.
0:16:15 > 0:16:19- I wanted to shout stop.- What, put the honey in?- Yes, but I was wrong.
0:16:19 > 0:16:22- I was completely wrong because it's lovely.- Cracking, skipper.
0:16:23 > 0:16:25It really is, honestly.
0:16:25 > 0:16:29And anybody who isn't sure about surf and turf,
0:16:29 > 0:16:31this is the dish to give them, isn't it?
0:16:31 > 0:16:33This is... yes.
0:16:33 > 0:16:35It's extreme surf and turf.
0:16:35 > 0:16:38It is absolutely gorgeous.
0:16:46 > 0:16:48I love any excuse to experiment.
0:16:48 > 0:16:53And dreaming up a sweet recipe for surf and turf has given me
0:16:53 > 0:16:55the perfect chance to play.
0:16:56 > 0:16:59You'd have to be a more adventurous cook than me
0:16:59 > 0:17:01to make a surf and turf pudding.
0:17:01 > 0:17:05But I do like the idea of salt and sugar together.
0:17:05 > 0:17:08So to get as close to surf and turf as I can in a dessert,
0:17:08 > 0:17:12I'm going to try mixing chocolate with some sea salt
0:17:12 > 0:17:16to make a wonderful treat. Let's call them sea salt chocolate snaps.
0:17:17 > 0:17:22It starts with one of my favourite things to do in the kitchen.
0:17:22 > 0:17:24There's something I love about melting chocolate.
0:17:24 > 0:17:26And yet it is one of those questions
0:17:26 > 0:17:29that I'm asked more than any other - how do you melt chocolate?
0:17:29 > 0:17:33I am told that the easiest way is in the microwave.
0:17:33 > 0:17:35But I like to do it the old-fashioned way
0:17:35 > 0:17:38with the chocolate broken into small pieces
0:17:38 > 0:17:41over a pan of simmering water.
0:17:42 > 0:17:46And I don't poke and I don't prod and I don't stir.
0:17:46 > 0:17:48I just leave the chocolate to melt itself.
0:17:55 > 0:17:57I absolutely love pistachio nuts.
0:17:57 > 0:17:59They remind me of being on holiday.
0:17:59 > 0:18:02Just sitting there with a drink as the sun goes down,
0:18:02 > 0:18:06shelling wonderful little nuts.
0:18:06 > 0:18:11A handful of any chopped nuts would be great for this recipe.
0:18:11 > 0:18:14It's worth keeping an eye on the chocolate...
0:18:16 > 0:18:20..and just pushing the unmelted chocolate down into the melted.
0:18:20 > 0:18:24No stirring, just pushing solid into the liquid.
0:18:26 > 0:18:30Once the chocolate has started to melt, you can turn the heat off.
0:18:30 > 0:18:33Because the residual heat will do everything you need.
0:18:40 > 0:18:44I also fancy throwing a couple of handfuls of toasted almonds in too.
0:18:50 > 0:18:53This really isn't the time to do other things.
0:18:53 > 0:18:59I know it's tempting, but they burn in a heartbeat, they really do.
0:19:02 > 0:19:05When the almonds are golden brown, a sprinkling of sugar
0:19:05 > 0:19:07will add a lovely toasted, caramel flavour.
0:19:10 > 0:19:13It's extraordinary how nuts straight from the jar
0:19:13 > 0:19:15taste of almost nothing
0:19:15 > 0:19:19and then, give them some warmth and a tiny little bit of sugar,
0:19:19 > 0:19:21and they taste amazing. And they smell like deepest autumn.
0:19:21 > 0:19:26Once they're glistening and smelling sweet, they're done.
0:19:26 > 0:19:27Now comes the bit I love.
0:19:27 > 0:19:31Just spoon the melted chocolate onto some greaseproof paper.
0:19:31 > 0:19:34Now, I think these are much nicer
0:19:34 > 0:19:37when the chocolate is really thin and crisp.
0:19:39 > 0:19:41And there's no right or wrong chocolate for this.
0:19:41 > 0:19:43If you like milk chocolate, then use it.
0:19:45 > 0:19:49But I like the idea of chocolate that's quite dark and bitter...
0:19:49 > 0:19:52with the sugar...and the nuts.
0:19:53 > 0:19:55This is where you've got to work fast
0:19:55 > 0:19:58while the chocolate is still soft.
0:20:04 > 0:20:06You don't need many of these.
0:20:06 > 0:20:09You don't even need them at all if you don't want to.
0:20:09 > 0:20:13It's just that I like having two flavours of nut...
0:20:13 > 0:20:16and then the salt. This is where the surf comes in.
0:20:18 > 0:20:21I love the idea of...
0:20:21 > 0:20:24the flakes of salt and the sugar...
0:20:26 > 0:20:29..and the earthy chocolate.
0:20:29 > 0:20:31And I just fancy something...
0:20:34 > 0:20:36..something silly. I'm going to put some...
0:20:40 > 0:20:44..crystallised rose petals on. Could be violets.
0:20:46 > 0:20:49The thing about crystallised...
0:20:49 > 0:20:53rose and violet petals, is that they're really sugary.
0:20:53 > 0:20:55So what you get is little explosions
0:20:55 > 0:20:59of sugar and salt in your mouth at the same time.
0:20:59 > 0:21:03And then of course, the deep earthiness of the chocolate.
0:21:04 > 0:21:06That's as near as I get to turf.
0:21:06 > 0:21:09These are at their best chilled and crisp,
0:21:09 > 0:21:12so just 15 to 20 minutes in the fridge ought to do the trick.
0:21:12 > 0:21:15I can't wait to see how these turn out.
0:21:38 > 0:21:40It's extraordinary.
0:21:40 > 0:21:44The grittiness of the sugar, the little grains of sea salt,
0:21:44 > 0:21:48the toasted nuts and then the gorgeous melted chocolate.
0:21:50 > 0:21:52It's really, really wonderful.
0:21:55 > 0:21:58And you get fingers to lick as well.
0:22:01 > 0:22:04These are a must-make for everyone.
0:22:04 > 0:22:09Trust me, that sprinkling of salt really is the icing on the cake.
0:22:25 > 0:22:30I'm back in Weymouth with fisherman Ian and his wife Cathy.
0:22:30 > 0:22:32This time, it's my turn to cook
0:22:32 > 0:22:36and I fancy trying something a bit different.
0:22:36 > 0:22:39This samphire has got a lovely crisp, salty flavour
0:22:39 > 0:22:42and will be perfect for the recipe I have in mind.
0:22:43 > 0:22:47I'm not sure I can beat your scallops...
0:22:47 > 0:22:51- I'm sure you'll have a good go. - ..because they were wonderful.
0:22:51 > 0:22:55But I wanted the idea of taking surf and turf back to absolute basics.
0:22:55 > 0:22:57And doing it as cheaply as possible.
0:22:57 > 0:23:01I'm going to chop up a little bit of bacon.
0:23:03 > 0:23:08I'm using pancetta, but you can use any type of bacon.
0:23:08 > 0:23:12The only other ingredient to go in is this dazzling fresh samphire.
0:23:12 > 0:23:15It's a type of sea vegetable which you can get
0:23:15 > 0:23:17from good fishmongers and some supermarkets.
0:23:17 > 0:23:20- You know this, don't you? - We see it around on the beaches.
0:23:20 > 0:23:24It's not something I have actually ever gone and picked up
0:23:24 > 0:23:26and eaten before.
0:23:26 > 0:23:29I'm into that sort of thing as well, so it'll be quite interesting
0:23:29 > 0:23:32to see what it tastes like.
0:23:32 > 0:23:36I eat it raw. I don't want to cook it for more than a few seconds.
0:23:36 > 0:23:38Can I try bit raw?
0:23:38 > 0:23:39Yes, help yourself.
0:23:42 > 0:23:46It's very salty... It's very sea...tasting.
0:23:46 > 0:23:49Salty, but sea tasting.
0:23:49 > 0:23:50Yes, definitely.
0:23:50 > 0:23:55That is marsh samphire,
0:23:55 > 0:24:00but then I picked this today, very carefully.
0:24:00 > 0:24:04- You see that a lot on the beach.- Yes. - This is the rock samphire.
0:24:04 > 0:24:07- Have you eaten this raw?- No. - Well, tell me what you think.
0:24:07 > 0:24:11- That's completely different. - That is different.
0:24:11 > 0:24:15- Lemon.- It's got like a sharp taste, like lemon something.
0:24:15 > 0:24:19I think you need to steam that. But I think it's just worth trying it.
0:24:19 > 0:24:21It does look lovely.
0:24:21 > 0:24:23It smells really good.
0:24:23 > 0:24:27So, a bit of both on the fork at the same time.
0:24:27 > 0:24:31And mind, it's going to be a bit hot to start with.
0:24:33 > 0:24:36Hot.
0:24:36 > 0:24:38You've got the bacon there, haven't you?
0:24:38 > 0:24:42And then the salt water, the sea-ness with it as well.
0:24:42 > 0:24:45It's still nice and crunchy as well.
0:24:45 > 0:24:48Yes. This would go nice with a drop of wine, I think.
0:24:48 > 0:24:51- Want a glass?- Yes, please!
0:24:51 > 0:24:54- Like a glass? - I'd love one. Thank you.
0:24:54 > 0:24:58The thing about surf and turf is you've got the excuse of saltiness
0:24:58 > 0:25:01to have a drink.
0:25:01 > 0:25:02There you go.
0:25:02 > 0:25:06- Cheers. Thank you.- Cheers.
0:25:06 > 0:25:08Cheers, thank you.
0:25:31 > 0:25:35The origin of the name surf and turf was lobster and steak.
0:25:35 > 0:25:41But the most useful meat when you are working with fish is pork.
0:25:41 > 0:25:46Parma ham will really bring out the sweetness of fish.
0:25:48 > 0:25:52So that is exactly what I am going to do with this really quick recipe
0:25:52 > 0:25:56which starts off very simply with sage leaves
0:25:56 > 0:25:58and a couple of slices of Parma ham.
0:26:01 > 0:26:04I like to wrap...
0:26:04 > 0:26:08a fish fillet, something like trout, in a little bit of bacon
0:26:08 > 0:26:11or a little bit of Parma ham.
0:26:11 > 0:26:15What happens is the fat in the ham
0:26:15 > 0:26:17or the bacon just melts a little,
0:26:17 > 0:26:20it bastes the fish as it cooks.
0:26:20 > 0:26:22And it sweetens it.
0:26:22 > 0:26:24Just roll up the fish fillet.
0:26:27 > 0:26:29A skewer will make sure my ham
0:26:29 > 0:26:35and its lovely juices cook snugly alongside the trout.
0:26:35 > 0:26:39So I'll pop that in the oven, about 15 or 20 minutes,
0:26:39 > 0:26:41and we'll have a look.
0:26:41 > 0:26:44Some roughly chopped parsley
0:26:44 > 0:26:48and a squeeze of fresh lemon will season the dish beautifully.
0:26:56 > 0:26:59There's truly great smells on a rainy day.
0:26:59 > 0:27:03Something baking in the oven that's all buttery and lemony.
0:27:18 > 0:27:20And then these wonderful buttery juices.
0:27:20 > 0:27:23There's everything in there - lemon, butter, parsley,
0:27:23 > 0:27:25that little bit of melted fat from the Parma ham
0:27:25 > 0:27:28and, of course, the fish juices.
0:27:28 > 0:27:30All working together.
0:27:32 > 0:27:35Smelling wonderful.
0:27:39 > 0:27:43This dish works so well because of how the fish is cooked
0:27:43 > 0:27:47in all those lovely sweet and salty juices from the Parma ham.
0:27:47 > 0:27:50Cooking the fish alone just wouldn't give you
0:27:50 > 0:27:53the same utterly scrumptious results.
0:27:57 > 0:27:59Surf and turf.
0:28:00 > 0:28:03What a brilliantly simple, perfect pairing
0:28:03 > 0:28:06to inspire some truly fabulous dishes.
0:28:06 > 0:28:10Easy to adapt and make your own too.
0:28:10 > 0:28:14Next time, I'm exploring the contrast of spicy and cool.
0:28:14 > 0:28:17Fiery flavours tempered with something soothing.
0:28:17 > 0:28:21These taste sensations make simple dishes into really special ones.
0:28:21 > 0:28:24The lamb's mouth-poppingly hot.
0:28:24 > 0:28:28And then you get this super-cool salad of pomegranate and cucumber.
0:28:28 > 0:28:30The whole thing works together.
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