Sunday Edition

0:00:03 > 0:00:04Good morning. Get ready for 90 minutes of gastronomic bliss.

0:00:04 > 0:00:07This is Saturday Kitchen Best Bites.

0:00:27 > 0:00:29Welcome to the show.

0:00:29 > 0:00:31We've got some great chefs cooking for you today

0:00:31 > 0:00:34and some fantastic celebrity guests ready to eat,

0:00:53 > 0:00:55He bakes fillets of fish with lime

0:00:55 > 0:00:59and serves it with an apple puree and a lemon grass sauce.

0:00:59 > 0:01:02MasterChef's John Torode spices up the proceedings with

0:01:02 > 0:01:03a Thai-style beef salad.

0:01:03 > 0:01:06He braises beef in coconut milk, galangal, lemon grass,

0:01:06 > 0:01:11ginger and lime leaves and serves it with fresh green, mango salad.

0:01:11 > 0:01:14And Spice Girl Mel C faced her food heaven or food hell.

0:01:14 > 0:01:16Would she get her food heaven?

0:01:16 > 0:01:19Pan-fried scallops with pickled veg and a lime

0:01:19 > 0:01:20and chive butter sauce.

0:01:20 > 0:01:23Or would she get her dreaded food hell?

0:01:23 > 0:01:26Pan-fried duck breasts with a potato and apple rosti.

0:01:26 > 0:01:29You can find out what she gets to eat at the end of today's show.

0:01:29 > 0:01:32But first with the help of Matt Tebbutt, Bryn Williams creates

0:01:32 > 0:01:34a delicious seasonal soup.

0:01:34 > 0:01:35Bryn. How are you doing, Matt?

0:01:35 > 0:01:38Good to see you. What are you cooking today?

0:01:38 > 0:01:40Today we're going to do pumpkin in season,

0:01:40 > 0:01:42leftover Halloween.

0:01:42 > 0:02:02Iron Bar pumpkin. Iron Bar.

0:02:02 > 0:02:05It's good in risottos as well. It's amazing, it gives you a lot more flavour.

0:02:05 > 0:02:07So if you want to cut a good inch wedge...

0:02:39 > 0:02:40Always start a soup off with some onions finely chopped.

0:02:40 > 0:02:44Any sort of keys to making good soup do you think?

0:02:44 > 0:02:46I think it's not putting too much liquid into it

0:02:46 > 0:02:49because you can always add stock at a later stage

0:02:49 > 0:02:53rather than drowning it all at the beginning when you make a soup.

0:02:53 > 0:03:12What happens when you blitz it all, you make the soup itself,

0:03:12 > 0:03:16I remember when I first came in England and I saw these pumpkins.

0:03:16 > 0:03:18What are they doing? That's food.

0:03:18 > 0:03:22But they're quite difficult to attack, aren't they?

0:03:22 > 0:03:25They're big. They're so versatile

0:03:25 > 0:03:27you can do so many things with it.

0:03:27 > 0:03:29Soup today. You can make raviolis with it.

0:03:29 > 0:03:31You can do so much with it.

0:03:31 > 0:03:34I just think by using a pumpkin in different ways

0:03:34 > 0:03:36it's bang in season, there's loads of flavour and

0:03:36 > 0:03:39it's so strong you can add different flavours to it.

0:03:39 > 0:03:42It doesn't have to be just a plain, simple pumpkin.

0:03:44 > 0:03:46We call this iron bar. What do you call this, Gennaro?

0:03:46 > 0:03:49This particular pumpkin? Cingarela.

0:03:49 > 0:03:52Cingarela. Cinderella.

0:03:52 > 0:03:54The Cinderella almost wants to ride on a pumpkin.

0:03:54 > 0:03:58A popular song, Cinderella is coming. Did you know that?

0:03:58 > 0:04:01No, I didn't know that. But it makes complete sense, doesn't it?

0:04:01 > 0:04:03But it's good.

0:04:03 > 0:04:22Do you boil it? Do you treat it like a potato?

0:04:22 > 0:04:24That's fine, actually.

0:04:24 > 0:04:26Can you do a little bit more for the top as well? OK.

0:04:26 > 0:04:29In the pan we've got the onions,

0:04:29 > 0:04:32butternut, or the pumpkin even.

0:04:32 > 0:04:35Add the veg stock on top.

0:04:35 > 0:04:37And bring it to the boil.

0:04:40 > 0:04:43Can you get the same effect with just using water?

0:04:43 > 0:04:45No, always use veg stock.

0:04:45 > 0:04:47It's much, much better.

0:04:47 > 0:04:51Add the parmesan, but use all the skins.

0:04:51 > 0:04:55So that's the rind and you're going to blitz that through the soup, are you?

0:04:55 > 0:04:58That's all going to blitz down and give it a lot more

0:04:58 > 0:05:00earthy flavours to it.

0:05:00 > 0:05:02On top of the soup as you saw at the beginning

0:05:02 > 0:05:06we're going to dice some of the Parmesan as a garnish.

0:05:06 > 0:05:09As you place it on top of the soup

0:05:09 > 0:05:11it starts melting down and gives

0:05:11 > 0:05:14a bit of texture and richness and saltiness

0:05:14 > 0:05:32to the dish itself.

0:05:32 > 0:05:34Put it on a bit of bread and eat it.

0:05:34 > 0:05:37Bristled with some olive oil on top, eat it.

0:05:38 > 0:05:41Smash it all up and make lovely filled tortellini.

0:05:41 > 0:05:44Cook it with pasta and pizza. Oh, my God, it's endless.

0:05:46 > 0:05:48You picking up tips there.

0:05:48 > 0:05:50Waste not, want not, my nan always said.

0:05:50 > 0:05:52Bryn, what's going on in Wales?

0:05:52 > 0:05:55Your restaurant is obviously in London.

0:05:55 > 0:05:56You use a lot of Welsh ingredients.

0:05:56 > 0:05:58As much as possible, yeah, definitely.

0:05:58 > 0:06:01You go down there and source it, you get your game from Wales.

0:06:01 > 0:06:04The game at the moment is from my Dad and my uncle. They shoot it for me.

0:06:04 > 0:06:05Traceability.

0:06:05 > 0:06:09I know which field it came from when he shot it.

0:06:09 > 0:06:12There are a lot of Welsh people who make a pilgrimage

0:06:12 > 0:06:13to your restaurant, don't they?

0:06:13 > 0:06:16Saturday afternoon, 50%

0:06:16 > 0:06:19will be full of Welsh-speaking customers as well

0:06:19 > 0:06:22so, I think I speak more Welsh down here than I did when I was in school.

0:06:22 > 0:06:24Really?

0:06:24 > 0:06:42Definitely. It's quite important they come down and support me.

0:06:42 > 0:06:45Now, you used to be an employee at Odette's originally? I was.

0:06:45 > 0:06:48How was that? Was that a big leap?

0:06:48 > 0:06:51It's the biggest leap I've ever done.

0:06:51 > 0:06:54The hardest thing I've ever done, but the most enjoyable as well

0:06:54 > 0:06:58because you're in complete control of your own destiny in a sense.

0:06:58 > 0:07:01It comes with its fair share of headaches, though.

0:07:01 > 0:07:04A lot of headaches, to be honest.

0:07:04 > 0:07:07Definitely worth it. I enjoy every day going to work.

0:07:07 > 0:07:09It's when you wake up every morning,

0:07:09 > 0:07:12"Right, what are we going to do today?" So it's very good.

0:07:12 > 0:07:14Do you want to take some seeds? Right, seeds.

0:07:14 > 0:07:16We're going to use the seeds, to give texture.

0:07:16 > 0:07:20Just peel them all off. So this needs to come off?

0:07:20 > 0:07:23Take the outside shell. They're quite difficult to hold.

0:07:23 > 0:07:26So you dry them out, presumably? Wash them all first.

0:07:26 > 0:07:30In a frying pan, a warm, dry frying pan,

0:07:30 > 0:07:52add the seeds and let them sit there for a couple of seconds.

0:07:52 > 0:07:54That's how you make it.

0:07:54 > 0:07:56So we always make our own at the restaurant.

0:07:56 > 0:07:58A lot more flavour and at the end of the soup...

0:07:58 > 0:08:00It's a lot of palaver.

0:08:00 > 0:08:03But do you know what? It tastes good and that's the most important thing.

0:08:03 > 0:08:05So the soup's come up to the boil.

0:08:05 > 0:08:09Right, what now? Blitz the soup for me. Certainly. Just enough liquid.

0:08:09 > 0:08:13The pumpkin that we sauteed off, we just drained it off into the pan.

0:08:13 > 0:08:15How long did that take? It takes two minutes maximum.

0:08:15 > 0:08:18I'm going to add the ceps to the frying pan,

0:08:18 > 0:08:21the same frying pan, keeping all the flavour.

0:08:21 > 0:08:24So everything in here, the rind...

0:08:24 > 0:08:26Everything in there and we just blitz it altogether.

0:08:26 > 0:08:27Do you season it right at the start?

0:08:27 > 0:08:31Because parmesan is salty you've got to be careful with the seasoning.

0:08:31 > 0:08:34You blitz it first, then you carry on the seasoning.

0:08:34 > 0:08:37If you season it as a soup as you would normally,

0:08:37 > 0:08:40and it's too salty, you're in big trouble

0:08:40 > 0:08:42serving salty soup to your customers.

0:09:01 > 0:09:04We actually have a vegetarian menu. Do you?

0:09:04 > 0:09:07So we do seven courses of vegetarian food. Whey!

0:09:07 > 0:09:10And this is one of the dishes on the vegetarian menu.

0:09:10 > 0:09:13That's perfect. Perfect. Hear that?

0:09:13 > 0:09:15So we got a bit of chopped chives,

0:09:15 > 0:09:18a lot of colour. Turn the heat of.

0:09:18 > 0:09:21Add the chopped chives.

0:09:21 > 0:09:24So we go from completely wild game

0:09:24 > 0:09:26to vegetarian food.

0:09:26 > 0:09:28Is it popular?

0:09:28 > 0:09:30It's very popular.

0:09:30 > 0:09:32I'm always amazed at the amount of vegetarians we get now.

0:09:32 > 0:09:34Much more so than we used to.

0:09:34 > 0:09:36Since we put the vegetarian tasting menu on,

0:09:36 > 0:09:40we get a lot of people but they're not necessarily vegetarians.

0:09:40 > 0:09:41That's what's good to see.

0:09:41 > 0:09:44Some people want a lighter option sometimes,

0:09:44 > 0:09:47this is one of the options that we can give them at Odette's.

0:09:47 > 0:09:50The pumpkin soup's in the bowl. That's your pumpkin bits.

0:09:50 > 0:09:53The pumpkin dice on top so they're just sitting there nicely.

0:09:53 > 0:10:13Well, I don't know, maybe.

0:10:13 > 0:10:15It's a modern world.

0:10:15 > 0:10:19You see the pumpkins, they always touch the ground.

0:10:19 > 0:10:22The ceps, the porcini, they're growing.

0:10:22 > 0:10:27It's Autumn so forget about Hallowe'en. Pumpkins good.

0:10:27 > 0:10:30And to finish the dish off, a little bit of Parmesan and that all melts.

0:10:30 > 0:10:33OK, Parmesan, so you've got seeds, ceps, a few chives just

0:10:33 > 0:10:36because you're a chef.

0:10:36 > 0:10:38OK, remind us what that is.

0:10:38 > 0:10:41That's my pumpkin and Parmesan soup with roasted ceps. That easy?

0:10:41 > 0:10:43That easy, yeah, it is. That simple.

0:10:49 > 0:10:55Right, OK. Well, let's go and see what Joss thinks of this.

0:10:55 > 0:10:58There you go, Joss. That was so quick, I can't believe that.

0:10:58 > 0:11:00It was very quick. Look how pretty it is.

0:11:00 > 0:11:03Well, it's got to be pretty, cos you do eat with your eyes

0:11:03 > 0:11:21at the beginning so if it looks good, hopefully, it'll taste good.

0:11:21 > 0:11:23let these guys try it.

0:11:23 > 0:11:25It's so good. Is it? Get all of the nuts.

0:11:25 > 0:11:27It's getting crunchy as well.

0:11:27 > 0:11:30Yeah, the crunchiness, the saltiness, the richness, it's all in there.

0:11:30 > 0:11:31Yeah, yeah. Beautiful.

0:11:36 > 0:11:39And that's a great way to use up all the flesh from those

0:11:39 > 0:11:40Halloween pumpkins.

0:11:40 > 0:11:43Coming up, I'll be cooking a very autumnal beetroot pan haggerty

0:11:43 > 0:11:47and a giant pork chop for soccer star Peter Shilton after

0:11:47 > 0:11:51Rick Stein explores the little-known delicacy of hopshoots.

0:11:53 > 0:11:56I love seasonal food and the shorter the season,

0:11:56 > 0:11:59the more respect I have for the qualities of the product.

0:12:01 > 0:12:05For just a few weeks starting in late March, there's hopshoots,

0:12:05 > 0:12:10a delicious rarity and a by-product of hop growing, something I've

0:12:10 > 0:12:30been aware of because I love beer and the hoppier, the better.

0:12:30 > 0:12:33"I hate doing it, I hate doing it." I said, "How long have you been

0:12:33 > 0:12:37doing it for?" "20 years but I hate it," he said, but he's so good at it.

0:12:37 > 0:12:39At the end of the day, it's something you've got to do.

0:12:39 > 0:12:41You've got to make a living somehow, haven't you?

0:12:41 > 0:12:43But you're so good at it. Yeah, but...

0:12:43 > 0:12:48No-one likes work. They like the money but they don't like the work.

0:12:48 > 0:12:52Well, this is a cluster of tender hopshoots but in fact,

0:12:52 > 0:12:55they only need two to go up the strings.

0:12:55 > 0:12:58They just to used to throw away the rest of the shoots

0:12:58 > 0:13:00but they're a real delicacy when they're this young and tender.

0:13:00 > 0:13:02They're revered in Northern Italy,

0:13:02 > 0:13:04particularly around Venice at this time of year,

0:13:04 > 0:13:06and the way they cook them is always the same -

0:13:06 > 0:13:08just lightly boil them

0:13:08 > 0:13:11and then just a bit of olive oil and Parmesan or probably some

0:13:11 > 0:13:14Hollandaise sauce or just hot butter would be lovely with them.

0:13:14 > 0:13:16Yeah, they're great.

0:13:16 > 0:13:21And a glass of Herefordshire cider, or if I'd been really clever, beer.

0:13:42 > 0:13:44I'll stick to the day job.

0:13:45 > 0:13:48Cider makers are a breed unto themselves.

0:13:48 > 0:13:52They're eccentric, passionate and totally under the spell of the apple.

0:13:52 > 0:13:57Julian Temperley's cider apple brandy is as good as any Calvados

0:13:57 > 0:14:01I've tasted, if not better, and that's what I've come for today.

0:14:01 > 0:14:04God, it smells lovely.

0:14:04 > 0:14:06It's a very comforting sort of...

0:14:06 > 0:14:09You feel like you're in France, I shouldn't be saying this because

0:14:09 > 0:14:14it's Somerset but, you know, it's got that lovely Calvados-y smell in here.

0:14:14 > 0:14:16People have always asked cider makers,

0:14:16 > 0:14:19"Why don't you distil and produce a spirit?"

0:14:19 > 0:14:22And we always used to say, "Well, we didn't want to go to prison."

0:14:22 > 0:14:27But in the '80s, customs granted us a licence for producing a spirit

0:14:27 > 0:14:32from the orchards of Somerset and we now have a ten-year-old cider brandy

0:14:32 > 0:14:50and it now goes to the Malt Whisky Society in Scotland

0:14:50 > 0:14:54Julian maintains they've got totally different personalities.

0:14:54 > 0:14:59So how does Fifi differ from Josephine then? Well, Fifi is...

0:15:00 > 0:15:04It's a bit flighty. It's a smaller still, a bit faster.

0:15:04 > 0:15:09And, as a result, it's more fruity, it's a bit stronger,

0:15:09 > 0:15:14it's a bit fierier. Oh, yeah. It's a bit more...

0:15:14 > 0:15:19This is sharper but I mean, one guy who's of a poetic nature that

0:15:19 > 0:15:24writes about these things said she was a bit flighty, small and fast.

0:15:24 > 0:15:27We are an artisan distillery.

0:15:27 > 0:15:30We're not an industrial process so, actually,

0:15:30 > 0:15:34we have to resist that sort of Anglo-Saxon wish to

0:15:34 > 0:15:37industrialise everything and have a whole line of things.

0:15:37 > 0:15:40I mean we were talking to a distiller last week who was

0:15:40 > 0:15:41really, really chuffed.

0:15:41 > 0:16:03He said his stills weren't crappy old things like this.

0:16:03 > 0:16:08and it tastes more like Calvados than Calvados but just everything

0:16:08 > 0:16:13about that farm was just so much fun because he just loves his two stills.

0:16:13 > 0:16:20The whole idea of two slightly risky, French ladies, it was just so funny.

0:16:21 > 0:16:25I'm making apple pancakes with cider brandy custard.

0:16:25 > 0:16:30I've peeled chard and sliced apples, added brown sugar, butter,

0:16:30 > 0:16:32ground cloves and cinnamon.

0:16:33 > 0:16:36I put those in the oven just to bake down and meanwhile,

0:16:36 > 0:16:42I'm making pancakes. Flour in a bowl, eggs and whisk in some milk.

0:16:42 > 0:16:43Oh, and a pinch of salt.

0:16:44 > 0:16:48I'm just beating out the last lumps from my pancake batter

0:16:48 > 0:16:50and this is what I would call a restaurant dish

0:16:50 > 0:17:10because everything's made up beforehand

0:17:10 > 0:17:14so much apple-y flavour which will come through in the custard.

0:17:18 > 0:17:19I'm a bit rusty at this.

0:17:19 > 0:17:23I thought I might have to use a palette knife but no, the old

0:17:23 > 0:17:25skills are still there.

0:17:25 > 0:17:27So I need about eight pancakes to go with this,

0:17:27 > 0:17:30probably more as most people will want second helpings.

0:17:30 > 0:17:32The apples have cooked down nicely,

0:17:32 > 0:17:36exuding a lovely juice with that brown sugar, cloves and cinnamon.

0:17:36 > 0:17:40And now to make the custard - egg yolks and caster sugar whisked

0:17:40 > 0:17:44together and then you pour on boiling milk and cream.

0:17:44 > 0:17:48And now back into a saucepan to finish the custard

0:17:48 > 0:17:51but before you do that, the apple brandy.

0:17:51 > 0:17:55Quite a good slug of it to really bring out that flavour.

0:17:56 > 0:18:00It's quite a delicate business making a custard like this.

0:18:00 > 0:18:02There's very little margin for error

0:18:02 > 0:18:02but I tend to use my little finger as a temperature gauge.

0:18:02 > 0:18:22You could heat it up in the oven or, dare I say it,

0:18:22 > 0:18:24heat it up in a microwave.

0:18:24 > 0:18:27Finish off with that custard, smelling of Julian's apple

0:18:27 > 0:18:32brandy, and a drizzle of that lovely brown sugar and apple juice.

0:18:35 > 0:18:38Well, I've made this dish for many, many years,

0:18:38 > 0:18:41probably getting on for 30 years now, but...

0:18:43 > 0:18:44It's so good.

0:18:44 > 0:18:47Having visited Julian Temperley and seeing those puffing,

0:18:47 > 0:18:51steaming stills, it's sort of indelibly in my mind now, sort of

0:18:51 > 0:18:55an image of a bistro in Paris in the 19th century

0:18:55 > 0:18:58and two gals called Fifi and Josephine.

0:19:03 > 0:19:05Fabulous, great stuff as always from Rick.

0:19:05 > 0:19:08Now, I've been back out in the garden this week

0:19:08 > 0:19:09and dug up some great seasonal veg.

0:19:09 > 0:19:31This is what it's for, I'm not just randomly wearing these.

0:19:31 > 0:19:33But I know you like your meat,

0:19:33 > 0:19:37so I've got in here a Gloucester Old Spot chop.

0:19:39 > 0:19:42All the butcher's done is take the hooves off and given it to us.

0:19:42 > 0:19:45Look at the size of it, I've never seen anything like it but

0:19:45 > 0:19:48Gloucester Old Spot pork chop, just a small one for you for breakfast.

0:19:48 > 0:19:51A bit of seasoning, I'm going to pan-fry that just gently,

0:19:51 > 0:19:53gently, gently, and then roast it in the oven.

0:19:53 > 0:19:54I've got one in there anyway

0:19:54 > 0:19:57so I'll quickly wash my hands cos I'm going to do my beetroot

0:19:57 > 0:20:00to which, obviously, you need these gloves on for your beetroot.

0:20:00 > 0:20:03But the idea is we're going to keep the leaves as well

0:20:03 > 0:20:05so I'm going to cook with the leaves.

0:20:05 > 0:20:07I'm going to take the beetroot off,

0:20:07 > 0:20:11peel this, slice it and layer it up with the onions.

0:20:11 > 0:20:13When you started to play football...

0:20:13 > 0:20:15You did it when you were a young kid, obviously...

0:20:15 > 0:20:1913 years old... But it was really young when you got signed.

0:20:19 > 0:20:20Very much so, James.

0:20:20 > 0:20:41I was signed for Leicester as a 15-year-old apprentice.

0:20:41 > 0:20:44when I was 16 and a half. I was still an apprentice.

0:20:44 > 0:20:47Cos a goalkeeper who was at Leicester at the time, a fella called

0:20:47 > 0:20:51Gordon Banks... Just the...! ..was away on international duty.

0:20:51 > 0:20:53They didn't postpone the game.

0:20:53 > 0:20:55We were playing Everton in the evening.

0:20:55 > 0:20:57On the afternoon of the game,

0:20:57 > 0:21:00I'm sort of washing the dressing rooms down, cleaning the boots,

0:21:00 > 0:21:01putting my own kit out.

0:21:01 > 0:21:04Went home and had a bit of a sleep and a bit of tea.

0:21:04 > 0:21:06Came back, played against Everton, won 3-0,

0:21:06 > 0:21:09and, at eight o'clock the next morning, I'm back at the ground

0:21:09 > 0:21:12cleaning my boots, and the other boots, and washing the kits.

0:21:12 > 0:21:15I suddenly realised there's a bit more to football than just glory.

0:21:15 > 0:21:17There's a lot of hard work.

0:21:17 > 0:21:20To be fair, I just think a lot of that's disappeared with

0:21:20 > 0:21:23the youngsters and maybe they should bring a bit of that back.

0:21:23 > 0:21:25Learn your trade first... Well, the glory has.

0:21:25 > 0:21:29But the basics, sometimes, the understanding of the game,

0:21:29 > 0:21:31what it takes and what it's about, is not what it should be, sometimes.

0:21:31 > 0:21:52I was just going to say, I used to have a pair of goalkeeping

0:21:52 > 0:21:54gloves like those when I first started. Did you?!

0:21:54 > 0:21:59Somebody said they were Teflon, but I don't know. Brian Clough...

0:21:59 > 0:22:01Tell us about Cloughy, then, cos we've all watched...

0:22:01 > 0:22:04The film was just fantastic.

0:22:04 > 0:22:06The Damned United, it was just incredible.

0:22:06 > 0:22:10It was a great film in terms of the acting.

0:22:10 > 0:22:13It wasn't the best time of Brain Clough's career.

0:22:13 > 0:22:16I was with him at Nottingham Forrest in the late '70s, early '80s,

0:22:16 > 0:22:20and I think that was his peak time as a manager.

0:22:20 > 0:22:22In my case, club level, peak time as a player.

0:22:22 > 0:22:25We won nearly everything in English football.

0:22:25 > 0:22:29Two European Cups, which is now the Champions League, which is

0:22:29 > 0:22:32unheard of for a club... You won it back to back, which was incredible.

0:22:32 > 0:22:36Incredible, yeah. He was at his peak, then. Peter Taylor was his assistant.

0:22:36 > 0:22:39They'd just come together and they were magic.

0:22:39 > 0:23:01Like all good managers, chefs, any walk of life,

0:23:01 > 0:23:03He'd like the players having a drink the night before a game.

0:23:03 > 0:23:05I've got to say that.

0:23:05 > 0:23:08I mean, I personally didn't do that...

0:23:08 > 0:23:10Yeah, yeah! ..but a few of the lads in the team did. No, honestly!

0:23:10 > 0:23:12A few of the lads in the team did.

0:23:12 > 0:23:15It went wrong once, I think, when we went to Romania,

0:23:15 > 0:23:19and the night before the match, the bottles of wine came out.

0:23:19 > 0:23:20"Come and have a drink..."

0:23:20 > 0:23:23Just to make the lads sleep well, forget about the game.

0:23:23 > 0:23:26And it went a bit too far that night,

0:23:26 > 0:23:29but I think it was more cos of the Romanian wine.

0:23:29 > 0:23:32I don't know if you've had any Romanian wine.

0:23:32 > 0:23:33I don't think it was the best.

0:23:33 > 0:23:36We had a one o'clock kick off the next day

0:23:36 > 0:23:39and we had our pre-match meal. We're talking about early on.

0:23:39 > 0:23:42We had it at ten o'clock in the morning, so it was like a brunch.

0:23:42 > 0:23:46And about three or four of the lads came down with hangovers,

0:23:46 > 0:23:48so you can imagine what it was like. Not the ideal preparation.

0:23:48 > 0:23:51In fact, one of our centre halves, Kenny Burns...

0:23:51 > 0:24:09Burnsy was a great player and character...

0:24:09 > 0:24:13I played for England when I was at Leicester.

0:24:13 > 0:24:18It was the first game after the World Cup in 1970.

0:24:18 > 0:24:21I was only ten at the time, when I made my debut(!) Long time ago.

0:24:21 > 0:24:23It's still a record.

0:24:23 > 0:24:26Beckham has, what, 115 caps?

0:24:26 > 0:24:28But, unlike Beckham,

0:24:28 > 0:24:31you played most of the 90 minutes, as well.

0:24:31 > 0:24:32Yeah, that's true.

0:24:32 > 0:24:36A couple of games when I had this rivalry with Ray Clemence,

0:24:36 > 0:24:40the ex-Liverpool goalkeeper. We were sort of together for ten years

0:24:40 > 0:24:44and we had the rivalry for quite a long time. Ray got 60 caps.

0:24:44 > 0:24:48If he hadn't have been around, I could maybe have got a few more,

0:24:48 > 0:24:50but it was something I'm very proud of...

0:24:50 > 0:24:54but obviously it was over a 20-year period and three World Cups.

0:24:54 > 0:24:56And over 1,000 games, yeah. Yeah, three World Cups.

0:24:56 > 0:25:00But, I mean, David has done tremendously well

0:25:00 > 0:25:19for an outfield player.

0:25:19 > 0:25:22So, I've got my little pan haggerty. Bit of stock in there.

0:25:22 > 0:25:24The idea is this... Oven really low.

0:25:24 > 0:25:27That's just layered up with beetroot, onions and cheese,

0:25:27 > 0:25:29bit of salt and pepper. Pop that in the oven.

0:25:29 > 0:25:32The pork's cooking away nicely. I'm going to take the tops now

0:25:32 > 0:25:34and just blanche these.

0:25:34 > 0:25:36That one's cooked for about an hour, by the way.

0:25:38 > 0:25:40From football, to Strictly...

0:25:42 > 0:25:45Nice bit of footwork there! Exactly!

0:25:45 > 0:25:48But, I mean, I've done it before, so I know how much hard work it is.

0:25:48 > 0:25:51You done quite well at it, didn't you? Yeah, I think you're...

0:25:51 > 0:25:54A blip somewhere along the way, I believe. I did.

0:25:54 > 0:25:56I got to the semifinals, I didn't do too bad.

0:25:58 > 0:25:58That was my mother on the text.

0:25:58 > 0:26:02That was my mother on the text more than anything else, I think.

0:26:02 > 0:26:04The training wise... What are you doing tonight?

0:26:04 > 0:26:06You're doing the waltz?

0:26:06 > 0:26:08All the training's been done, now it's just being in the studio,

0:26:45 > 0:26:47that I actually knew what I was trying to do, being in goal,

0:26:47 > 0:26:52but when you go on Strictly, it's a new thing to try

0:26:52 > 0:26:54and you just hope that you don't mess up, really.

0:26:54 > 0:26:56I think that's what it is.

0:26:56 > 0:26:59I've got a great partner in Erin.

0:26:59 > 0:27:02I was quoted as saying she's one of the best managers I've ever

0:27:02 > 0:27:06played under, cos she explains things well

0:27:06 > 0:27:08and she's got authority,

0:27:08 > 0:27:14but she also works you hard, which is what I like, as well.

0:27:14 > 0:27:15But we've had a laugh.

0:27:15 > 0:27:18She's done all she can, but the rest is down to me.

0:27:18 > 0:27:20It's down to you on the night.

0:27:20 > 0:27:40Right, I'm just going to take my beetroot...

0:27:40 > 0:27:42When we got to the semifinals and you get to pick your music,

0:27:42 > 0:27:45and Camilla asked, "What would you like to dance to?"

0:27:45 > 0:27:48and I said, "I Want To Go Home" by Michael Buble.

0:27:48 > 0:27:50And I did genuinely want to go home.

0:27:50 > 0:27:52Cos it got harder and harder.

0:27:52 > 0:27:54But you have to learn more dances as you go on? You do.

0:27:54 > 0:27:57It gets harder and harder.

0:27:57 > 0:27:59Something to look forward to...

0:27:59 > 0:28:01It kind of overpowers everything else...

0:28:01 > 0:28:03But we've got the beetroot there, bit of sherry vinegar,

0:28:03 > 0:28:07the beetroot topped apple, the pan haggerty there.

0:28:07 > 0:28:09That's pan haggertyy. Is it? That was all the work.

0:28:09 > 0:28:12All I did was put that in the pan, Peter.

0:28:12 > 0:28:13Try that.

0:28:13 > 0:28:15Red Leicester.

0:28:17 > 0:28:20That's not bad, actually. That's pretty good.

0:28:24 > 0:28:26There's no better way to cook beetroot.

0:28:26 > 0:28:28Now, if you'd like to try that pan haggerty or

0:28:28 > 0:28:50if you want to have a go at any of the recipes from today's show,

0:28:50 > 0:28:51Take a look at this.

0:28:51 > 0:28:53Great to have you back on the show.

0:28:53 > 0:28:55What are we cooking today, boss?

0:28:55 > 0:28:59I'm going to trim these lamb cutlets, bring them onto single bones

0:28:59 > 0:29:02and flatten them and marinade them, while, if you can, please,

0:29:02 > 0:29:06mince that onion and chop it up fine, blitz that...

0:29:06 > 0:29:09This is a nice little sauce. You call it tomato gravy.

0:29:09 > 0:29:12We call it gravy, unfortunately. Sound good to me.

0:29:12 > 0:29:16You're going to run through that. I'll run through the ingredients...

0:29:16 > 0:29:19Some shallots, garlic, chilli, palm sugar...

0:29:19 > 0:29:20What's this?

0:29:20 > 0:29:23It's not cinnamon... That's cassia bark.

0:29:23 > 0:29:26That's same family, but slightly different to cinnamon. It's...

0:29:26 > 0:29:29It's not as strong, is it? No, it's not as strong.

0:29:29 > 0:29:31It's actually pretty sweet, really.

0:29:31 > 0:29:36The Indians, we tend to use that more frequently than we use cinnamon.

0:29:36 > 0:29:38We've got a bit of palm sugar and some tamarind.

0:29:38 > 0:29:40What's the liquid in there?

0:29:40 > 0:29:59You've got some good malt vinegar in there.

0:29:59 > 0:30:02The goat actually has to travel a few miles

0:30:02 > 0:30:03a day for a little bit of pasture.

0:30:03 > 0:30:06So they become very...

0:30:06 > 0:30:09Pretty tough. Fit as a fiddle.

0:30:09 > 0:30:11Fit as a fiddle, too. Yes.

0:30:11 > 0:30:13Just as Indians would be.

0:30:13 > 0:30:17There you go. Right, so this is the marinade for it.

0:30:17 > 0:30:20That's the marinade. So what I'll just crush some ginger inside.

0:30:20 > 0:30:22A little bit on the plain.

0:30:22 > 0:30:25All Indians watching won't agree with me, of course.

0:30:25 > 0:30:26Why's that? Because they'd want to

0:30:26 > 0:30:29puree it nicely in a blender or on a stone.

0:30:29 > 0:30:32But this works just as fine. I should get used to this.

0:30:32 > 0:30:36I'm typically Indian when I'm cooking, as well.

0:30:36 > 0:30:38OK, so ginger, garlic.

0:30:39 > 0:30:41I'll tell you what they are.

0:30:41 > 0:30:44I'll tell you what those powders are.

0:30:44 > 0:30:47I've got my tomatoes blitzing up. For our sauce.

0:30:47 > 0:30:50We're frying of all these ingredients.

0:30:50 > 0:31:11And then I'm going to put the tomatoes... Into it.

0:31:11 > 0:31:12Because it can be quite strong?

0:31:12 > 0:31:15Turmeric is not great for flavour.

0:31:15 > 0:31:17Turmeric's flavour pretty off-putting, actually.

0:31:17 > 0:31:20But turmeric we put for various reasons.

0:31:20 > 0:31:23The first one being that it kills all the surface bacteria.

0:31:23 > 0:31:25So if you're thinking of India

0:31:25 > 0:31:28and you're thinking of the fact that we've got a tropical climate

0:31:28 > 0:31:30there and everything's going to start getting spoilt,

0:31:30 > 0:31:33the turmeric kills all the bacteria that goes into it.

0:31:33 > 0:31:36Cos it's used in antiseptic, isn't it?

0:31:36 > 0:31:37It's a brilliant antiseptic.

0:31:37 > 0:31:40It's a great one for all sorts of things,

0:31:40 > 0:31:43including aches and pains and joints and everything else.

0:31:43 > 0:31:46I'm thinking it's not a spice, is that right? It's not a spice.

0:31:46 > 0:31:48It's a condiment, sir. Right.

0:31:48 > 0:31:50So, the difference is what?

0:31:50 > 0:31:52The difference between a spice and a condiment

0:31:52 > 0:31:56is simply the fact that all spices,

0:31:56 > 0:31:59with the exception of pepper, consist of oil.

0:31:59 > 0:32:18And it's the oil we want for the flavour.

0:32:18 > 0:32:21the flavour out. Now you know. See, they're marinated.

0:32:21 > 0:32:23You can keep them overnight.

0:32:23 > 0:32:2624 hours.

0:32:26 > 0:32:28So they've gone in a couple of hours in the spices.

0:32:28 > 0:32:31They've gone a couple of hours, yeah. The spices in there.

0:32:31 > 0:32:34Get them penetrated, cook them well.

0:32:34 > 0:32:36In the meantime, sir, I need to get my...

0:32:36 > 0:32:38So we're not going to fully cook them,

0:32:38 > 0:32:40cos they're going to get cooked again, right?

0:32:40 > 0:32:42No, they're going to get cooked again.

0:32:42 > 0:32:43We're just going to sear them nicely.

0:32:43 > 0:32:46A bit of garlic there. We're getting through all the ingredients.

0:32:46 > 0:32:48They're getting less. They're getting less.

0:32:48 > 0:32:50You're doing very well. I was panicking earlier!

0:32:50 > 0:32:53So you're celebrating in the restaurant,

0:32:53 > 0:32:54you're celebrating 15 years?

0:32:54 > 0:32:5815 years of Cafe Spice, yeah. On 14 November.

0:32:58 > 0:33:00I mean, Indian food, everybody loves it.

0:33:00 > 0:33:03The British palate seems to love all that sort of stuff.

0:33:03 > 0:33:05But do you find it's changed over the years?

0:33:05 > 0:33:07You can experiment a little bit more?

0:33:07 > 0:33:09I'm always experimenting, as you will know.

0:33:09 > 0:33:31I'm very fashionable, using British produce.

0:33:31 > 0:33:33What have you got here? I've got garlic.

0:33:33 > 0:33:36I've put the cumin on the garlic and chopped it up a bit,

0:33:36 > 0:33:39so that it doesn't splatter everywhere.

0:33:39 > 0:33:41Then I've got a little butter

0:33:41 > 0:33:44and oil in the pan. Saute that off.

0:33:44 > 0:33:46In the meantime, I've got my...

0:33:46 > 0:33:48That goes into your potatoes, right?

0:33:48 > 0:33:49I'll just run through the salad.

0:33:49 > 0:33:52We've got coriander here, a bit of cucumber,

0:33:52 > 0:33:53some onion and some chilli.

0:33:53 > 0:33:55That's gone in there.

0:33:55 > 0:33:57And I'm going to use this stuff,

0:33:57 > 0:33:59which I haven't seen for a while,

0:33:59 > 0:34:00since the days of duck a l'orange.

0:34:00 > 0:34:03LAUGHTER

0:34:03 > 0:34:05Iceberg lettuce. I love this stuff, it's great. I love it.

0:34:05 > 0:34:07It's a bit underrated at the moment.

0:34:07 > 0:34:09People have gone off,

0:34:09 > 0:34:11because all the other fancier stuff

0:34:11 > 0:34:12has come into play.

0:34:12 > 0:34:14But what I'm going to do here now,

0:34:14 > 0:34:17Mr James, is get myself organised.

0:34:17 > 0:34:19So a couple of eggs in the plate.

0:34:19 > 0:34:39Right, so we've got to lime juice in the dressing.

0:34:39 > 0:34:44It'll go well with duck, as well.

0:34:44 > 0:34:45There you go.

0:34:45 > 0:34:47The lamb doing... There's one.

0:34:47 > 0:34:49Is this on the menu at the moment?

0:34:49 > 0:34:52It is on the menu, yeah.

0:34:52 > 0:34:54It is on the menu at the moment, it's going great guns.

0:34:54 > 0:34:56The staff hate me for it.

0:34:56 > 0:34:57I bet they do!

0:34:57 > 0:35:00So it goes in the flour first? Yeah.

0:35:00 > 0:35:01It goes in the flour first.

0:35:01 > 0:35:03Do it here so we can see.

0:35:03 > 0:35:05Here's one. It's pretty big, as you can see.

0:35:05 > 0:35:09But then our community people love everything big.

0:35:09 > 0:35:11They love their food. Sounds good to me.

0:35:11 > 0:35:13It's all they live for, is food.

0:35:13 > 0:35:16See what your eating, then, can't you, really? Then the egg.

0:35:16 > 0:35:18It's like this club we have started recently

0:35:18 > 0:35:20called the Greedy Pigs Club, you know?

0:35:20 > 0:35:22The Greedy Pigs Club?

0:35:22 > 0:35:24Yeah, we do it once every five, six weeks.

0:35:24 > 0:35:25It's meant for Parsis,

0:35:25 > 0:35:28so they can come every five or six weeks

0:35:28 > 0:35:31and I cook up a traditional Parsi meal for them. Right.

0:35:31 > 0:35:48They get no choice, because if you tell a Parsi what he's eating,

0:35:48 > 0:35:50My sauce is about there ready.

0:35:50 > 0:35:52I'll give you the cloth. There you go.

0:35:52 > 0:35:54Let's clean it up a bit.

0:35:54 > 0:35:57That wants about a minute in the fryer, something like that?

0:35:57 > 0:35:59I would give it about two, three minutes,

0:35:59 > 0:36:02just to get it nice and hot,

0:36:02 > 0:36:03all the way through.

0:36:03 > 0:36:06This thing on. You've taken it away! I came to taste it.

0:36:06 > 0:36:08Yeah, I haven't blended it yet.

0:36:08 > 0:36:11Fantastic. You want it back in the blender, I take it?

0:36:11 > 0:36:15Yeah, if it's in the blender, it's even better. You do that.

0:36:15 > 0:36:16Other things you could do

0:36:16 > 0:36:18instead of lamb, you could do that with chicken?

0:36:18 > 0:36:20Beautiful with fish.

0:36:20 > 0:36:22With fish the same way?

0:36:22 > 0:36:24Yeah, you can with fish the same way.

0:36:24 > 0:36:26And that's your sauce,

0:36:26 > 0:36:27as easy as that.

0:36:27 > 0:36:28As easy as that.

0:36:28 > 0:36:31And you want a bit of chopped coriander in there, do you?

0:36:31 > 0:36:35As usual. I love coriander. Yep.

0:36:35 > 0:36:39I think coriander is one of the most fabulous herbs.

0:36:39 > 0:36:40Don't forget, that's got the

0:36:40 > 0:36:59tamarind in there, as well.

0:36:59 > 0:37:02How can you forget? One ingredient. Sorry.

0:37:02 > 0:37:06As long as they don't forget it at home, it's OK. Exactly.

0:37:06 > 0:37:08Tomatoes from your garden?

0:37:08 > 0:37:10No, these are not.

0:37:10 > 0:37:11I've ran out of tomatoes, you see.

0:37:11 > 0:37:14However, I've got some aubergines

0:37:14 > 0:37:16on the way in about 15 minutes.

0:37:16 > 0:37:18Yeah, fantastic. Got some aubergines.

0:37:18 > 0:37:19I can't eat aubergines,

0:37:19 > 0:37:21but I love anything fresh.

0:37:21 > 0:37:24There we go, sir. Look at that.

0:37:24 > 0:37:26Looks great, that, don't it?

0:37:26 > 0:37:29Looks good. Fantastic. There you go.

0:37:29 > 0:37:31There you go, sir. There you go.

0:37:32 > 0:37:34Salad's nice and ready.

0:37:36 > 0:37:38Very pretty, too.

0:37:38 > 0:37:40It's all in the chopping, Cyrus.

0:37:40 > 0:37:41I know.

0:37:41 > 0:37:44People are geniuses these days with a knife.

0:37:44 > 0:37:46Especially when they come from Yorkshire.

0:37:46 > 0:37:48LAUGHTER

0:37:48 > 0:37:49Everything's good up there.

0:37:49 > 0:38:09Including the airlines. Have you heard of them?

0:38:09 > 0:38:11on a bed of lovely James Martin tomato gravy

0:38:11 > 0:38:14and served with a fresh cos lettuce, tomato,

0:38:14 > 0:38:16cucumber salad with mint and mango and ginger relish.

0:38:16 > 0:38:18Just cos you said gravy,

0:38:18 > 0:38:19it's no way of getting your own back.

0:38:19 > 0:38:21There you go. Take a look at that.

0:38:25 > 0:38:27Looks fantastic. Yeah! There you go.

0:38:27 > 0:38:29Look at her. "Yeah!"

0:38:29 > 0:38:32Lamb cutlets for breakfast. Oh, I know.

0:38:32 > 0:38:34Tell us what you think of that. Right-ho!

0:38:34 > 0:38:35Is this something you would have a go at?

0:38:35 > 0:38:37You're a bit of a keen cook?

0:38:37 > 0:38:40Yes, I love cooking. I'm nervous about these outside bits.

0:38:40 > 0:38:43What do you mean, nervous?

0:38:43 > 0:38:45Cos they never come out... They always come out soggy.

0:38:45 > 0:38:48Obviously, I'm an authority on gravy, you understand.

0:38:48 > 0:38:50You stand on stage naked twice a day

0:38:50 > 0:38:52and you're more nervous about eating a bit of breadcrumbs.

0:38:52 > 0:38:54No, I can't make them.

0:38:54 > 0:38:57Oh, right. You can buy them. They're called panko breadcrumbs.

0:38:57 > 0:38:59They're Japanese crumbs. You can get them fresh, too.

0:38:59 > 0:39:19You can make it fresh.

0:39:19 > 0:39:21Two weeks, if you want to keep it.

0:39:21 > 0:39:24Cook it nice, pack it up in a little tub, keep it away.

0:39:24 > 0:39:28It's great with fish, actually, that sauce. It's great with fish, as well.

0:39:28 > 0:39:29It's fantastic.

0:39:33 > 0:39:37Now, you see, I'd describe that as a lamb and potato fried sandwich,

0:39:37 > 0:39:38but it was very tasty, too.

0:39:38 > 0:39:41Now it's time for Keith Floyd to travel all the way

0:39:41 > 0:39:43up north to the Orkneys,

0:39:43 > 0:39:46where he's finding out exactly what the islands have to offer.

0:39:46 > 0:39:48For our nautical cooking sketch number one,

0:39:48 > 0:39:51they've given me this spacious galley.

0:39:51 > 0:39:52Poor old Richard is hiding there in a bunk

0:39:52 > 0:39:56and you couldn't swing a seal in this place. Anyway, I made the soup,

0:39:56 > 0:39:58you remember, the Scotch broth with the chopped carrots, leeks,

0:39:58 > 0:40:02onions, pearl barley, dried peas and beans and mutton and stuff like that.

0:40:02 > 0:40:04And a rich and warming brew it is, too.

0:40:04 > 0:40:07I think that would cheer up any diver who's been about 50 fathoms

0:40:07 > 0:40:10deep in the freezing cold North Atlantic waters.

0:40:10 > 0:40:30I'll get rid of that, if I may. Thank you very much.

0:40:30 > 0:40:32That is the freshest crayfish you will ever get to taste.

0:40:32 > 0:40:34And, in a London restaurant,

0:40:34 > 0:40:37that piece alone would probably cost you 18 quid.

0:40:37 > 0:40:39However, it is possible it would taste a little better than

0:40:39 > 0:40:42mine's going to do. Did I hear myself say that? Of course not.

0:40:42 > 0:40:45We pop that in, Richard, if we may, into some melted butter.

0:40:45 > 0:40:46Whack the gas up.

0:40:46 > 0:40:49The good thing about... Are you slipping, dear?

0:40:49 > 0:40:52The good thing about these programmes is we never rehearse them.

0:40:52 > 0:40:55You couldn't possibly rehearse in a space this size.

0:40:55 > 0:40:57Into that, we add a little chopped bacon.

0:40:57 > 0:41:00While the gas gets up frying speed.

0:41:00 > 0:41:02Little pieces of chopped bacon.

0:41:02 > 0:41:06And some little pieces of red pepper

0:41:06 > 0:41:08plucked from the mast.

0:41:08 > 0:41:10From the window boxes, or the porthole boxes,

0:41:10 > 0:41:13I think they were grown in.

0:41:13 > 0:41:15Let that sizzle around for a moment or two.

0:41:17 > 0:41:21You know, I must say that sometimes we get letters from people

0:41:21 > 0:41:39saying, "You don't really explain

0:41:39 > 0:41:41a little bit of fish stock from some

0:41:41 > 0:41:44crayfish legs and some white wine.

0:41:44 > 0:41:46OK? I shall need that in a moment.

0:41:46 > 0:41:48In fact, I'm going to need that now.

0:41:48 > 0:41:50So Richard, we'll have a little close-up here, if I may?

0:41:50 > 0:41:52Pour my stock into there.

0:41:55 > 0:41:58And let that sizzle for a few moments.

0:41:58 > 0:42:01Keep a close eye on that and, by the magic of television,

0:42:01 > 0:42:04we'll rejoin that in a second at a stage further on.

0:42:08 > 0:42:09That's excellent.

0:42:09 > 0:42:12That's been cooking in fact in real-time for about

0:42:12 > 0:42:15five or six minutes. Just to go over my fish stock again,

0:42:15 > 0:42:17I merely chopped up some onions, added some white wine

0:42:17 > 0:42:20and some water and a few crayfish legs and let it

0:42:20 > 0:42:21simmer for about 45 minutes,

0:42:21 > 0:42:23until it was quite well reduced.

0:42:23 > 0:42:24I happen to have crayfish legs.

0:42:24 > 0:42:26You could use a fish head, if you have one.

0:42:26 > 0:42:29They didn't happen to catch any whole fish today.

0:42:29 > 0:42:48Right, that's the situation at the moment, Richard.

0:42:48 > 0:42:50Whack the gas up to maximum now.

0:42:50 > 0:42:52It's always difficult.

0:42:52 > 0:42:54This is a tiny little galley.

0:42:54 > 0:42:57Got a good stove, but I'm not familiar with it.

0:42:57 > 0:43:02Then we simply take the piece of fish out now to let that rest,

0:43:02 > 0:43:03so it doesn't overcook.

0:43:03 > 0:43:06Put it on the plate while we finish off the sauce.

0:43:06 > 0:43:09That's gas down to minimum again.

0:43:09 > 0:43:11Help. Very difficult.

0:43:11 > 0:43:13There we are.

0:43:13 > 0:43:19And, a little drop of goods Orkney cream.

0:43:19 > 0:43:22Into there, comme ca.

0:43:22 > 0:43:25Stir it round, check for seasoning,

0:43:25 > 0:43:27which I will do in a second.

0:43:30 > 0:43:31Mmm.

0:43:31 > 0:43:33That is extremely delicious.

0:43:34 > 0:43:37A little bit of pepper.

0:43:37 > 0:43:40And pure extravagance... Sorry, I'm wobbling.

0:43:40 > 0:43:58You all right, Richard? You happy in your bunk there, I hope?

0:43:58 > 0:44:02It's a delicious fillet of crayfish.

0:44:02 > 0:44:06We'll pop that over there like that,

0:44:06 > 0:44:07around like that.

0:44:07 > 0:44:08Try and make it a little bit more decorative.

0:44:14 > 0:44:15And, what I'm going to do,

0:44:15 > 0:44:18is offer this to the captain, the skipper, Addie.

0:44:22 > 0:44:23will just have to eat the Scotch broth.

0:44:23 > 0:44:25There is a class structure, of course.

0:44:25 > 0:44:26They're the paying customers.

0:44:26 > 0:44:30There we are. We'll call this after the ship, the Sula Sgeir.

0:44:30 > 0:44:32So we'll call this Crayfish Sula Sgeir

0:44:32 > 0:44:33and give it to the captain.

0:44:39 > 0:44:42Mmm, excellent. It's all right, is it?

0:44:42 > 0:44:44Delicious, indeed.

0:44:44 > 0:44:46And can you just tell me the name of the ship again,

0:44:46 > 0:44:48because I just can't pronounce it properly.

0:44:48 > 0:45:09The name of the vessel is Sula Sgeir. Sula Sgeir.

0:45:09 > 0:45:11back to being the galley boy as usual.

0:45:11 > 0:45:12OK. Thanks a bundle.

0:45:13 > 0:45:16He even washes up and everything. Good.

0:45:16 > 0:45:17It's all good. Yes, thank you.

0:45:18 > 0:45:20And some nice white wine as well.

0:45:20 > 0:45:21Oh, I forgot the wine...

0:45:21 > 0:45:24Back on terra firma, it's time to go to St Margaret's Hope

0:45:24 > 0:45:27and meet one of Orkney's rising stars, Alan Craigie.

0:45:27 > 0:45:31Without any further ado, a quick swig of this home-brew from your auntie?

0:45:31 > 0:45:34Your uncle makes this? That's right. Cheers.

0:45:34 > 0:45:36Terrifying stuff. Now, if I drank a whole glass of this,

0:45:36 > 0:45:39I'd be carried out of this place. I don't think that's going to happen.

0:45:39 > 0:45:44Listen. Talk me round these dishes. They look superb. This one, what is it?

0:45:44 > 0:45:47This one, this is poached turbot, poached in a fish stock

0:45:47 > 0:45:49with a wee touch of white wine,

0:45:49 > 0:45:53and it's just finished off with a mild mustard grain sauce.

0:45:53 > 0:45:55Looks absolutely delicious. Very good indeed.

0:45:55 > 0:45:59And this one, here, too? This one, this is halibut.

0:45:59 > 0:46:19It's poached in a wee bit of Noilly Prat, and stuffed with some

0:46:19 > 0:46:22back to where you belong, and the location here, it is second to none,

0:46:22 > 0:46:26when you can get food like this, it's worth being here, I would say.

0:46:26 > 0:46:28What was Los Angeles like?

0:46:28 > 0:46:30What was it like? It was big.

0:46:30 > 0:46:34Smoggy, dirty, smelly. The food was disgusting.

0:46:34 > 0:46:37Even, like, their markets when you're going to buy

0:46:37 > 0:46:38what they term as, fair enough,

0:46:38 > 0:46:43the veg would look beautiful, lovely, big tomatoes, massive strawberries.

0:46:43 > 0:46:47They all look very presentable but they had no taste at all.

0:46:47 > 0:46:49Everything seemed to be forced on.

0:46:49 > 0:46:53Even the fish. If you went for scallops, they were all pre-poached,

0:46:53 > 0:46:58and the salmon you got, it was just crap. Even the beef.

0:46:58 > 0:47:01My mate Euan was out there for a while on holiday,

0:47:01 > 0:47:04and as a butcher, he just couldn't believe the quality of the beef.

0:47:04 > 0:47:07He said he couldn't sell it in his shop.

0:47:07 > 0:47:09Although you get the sunshine and all the rest of it,

0:47:09 > 0:47:28in California, but you can't get food. That's for sure.

0:47:28 > 0:47:30it's a fish soup, it's very simple.

0:47:30 > 0:47:32Look at the ingredients, very quick to do indeed.

0:47:32 > 0:47:36Superb haddock, lightly smoked, no nasty artificial flavourings or

0:47:36 > 0:47:40colourings in that, a bit of flour, a few potatoes cut up, tatties,

0:47:40 > 0:47:44as we call them here, onions, a bit of butter,

0:47:44 > 0:47:47a bit of local Orkney cream from the wonderful cows here

0:47:47 > 0:47:50and Alan does this in a modern way. I pinched his recipe.

0:47:50 > 0:47:54Rather than boiling it up in milk, he uses a real fish stock,

0:47:54 > 0:47:58finishes it off with cream to make a modern but classic Scottish soup. OK?

0:47:58 > 0:47:59Off we go with the cutting up.

0:48:06 > 0:48:09Thanks to the magic of television this soup is almost ready to add

0:48:09 > 0:48:12the haddock but, before I do that, let me explain exactly what I did.

0:48:12 > 0:48:15Melted some butter in the pan, added some sliced onions

0:48:15 > 0:48:17till they were soft, stirred in some flour to make a roux,

0:48:17 > 0:48:39poured in the fish stock to make the yellow sauce which we have,

0:48:39 > 0:48:41"What is a bannock?", I hear you cry.

0:48:41 > 0:48:44It's a very simple Orkney griddle cake made from

0:48:44 > 0:48:47the locally milled barley flour, which is this,

0:48:47 > 0:48:51which in turn is mixed with milk, cream of tartar and baking powder

0:48:51 > 0:48:53until you have this sort of paste.

0:48:53 > 0:48:55It's formed into a shape, whacked onto the pan

0:48:55 > 0:48:57and cooked either side for about five minutes.

0:48:57 > 0:49:01The best way to enjoy one of those, if not with the Cullen skink soup,

0:49:01 > 0:49:03is of course with a piece of Orkney cheese.

0:49:03 > 0:49:07Wonderful, locally made farmers' unpasteurised Orkney cheese.

0:49:07 > 0:49:09It's absolutely superb, it really is.

0:49:09 > 0:49:12Meanwhile, back at the soup here, and have a good look,

0:49:12 > 0:49:16I think it's nearly OK, it needs a few more minutes to cook,

0:49:16 > 0:49:18so the best way to really enjoy that

0:49:18 > 0:49:21and to get the full flavour of the Orkneys, from its legends,

0:49:21 > 0:49:23from its history, from its mists of time,

0:49:23 > 0:49:27is through a poem by the great Orcadian, George Mackay Brown.

0:49:27 > 0:49:30Beach shineth in blackness,

0:49:30 > 0:49:49after hard voyage, a hidden valley.

0:49:49 > 0:49:52Laboured long till ebb of light,

0:49:52 > 0:49:55Hungry men round a dead hearth.

0:49:55 > 0:50:01Grim died that darkness, of horse, heart, a hallowed harvest.

0:50:07 > 0:50:09Here, that was good. I know I'm not Omnibus,

0:50:09 > 0:50:12but it was a good poem, wasn't it? It is a cooking programme.

0:50:12 > 0:50:16Reach deep into here, have a good sniff and a good look.

0:50:16 > 0:50:19Pieces of haddock, the potato, the onions, stuff like that,

0:50:19 > 0:50:22all I need to do to finish the soup off, add a little cream,

0:50:22 > 0:50:24not too much, and a bit of fresh parsley

0:50:24 > 0:50:28and then this is the moment in the programme when I invite our guest.

0:50:28 > 0:50:31Richard, where are you? We've not much time left,

0:50:31 > 0:50:33this is the moment when we invite our guest,

0:50:33 > 0:50:35who has lent us this place, to come in and pass his opinion on this.

0:50:35 > 0:50:37Usual rules apply.

0:50:37 > 0:50:40Yes, it's brilliant, and you stay on the programme,

0:50:40 > 0:51:00anything less firm and qualified from that, and of course, we edit you out.

0:51:00 > 0:51:02Yes, definitely, it's lovely.

0:51:02 > 0:51:05Is that Orkney on a plate, in fact?

0:51:05 > 0:51:08Without a doubt. It's beautiful.

0:51:08 > 0:51:10Thanks for teaching me the recipe. My pleasure.

0:51:10 > 0:51:13The thing is, you see, what I also do on this programme is,

0:51:13 > 0:51:14I learn a great deal.

0:51:14 > 0:51:17I know I carry my flag around saying eat simple, eat fresh,

0:51:17 > 0:51:19it isn't without these people,

0:51:19 > 0:51:21who can cook really sophisticated meals

0:51:21 > 0:51:25that I learn these very simple things from, simple food,

0:51:25 > 0:51:28well cooked with love and with heart, is the best. Isn't that?

0:51:28 > 0:51:31That's it, without a doubt. Brilliant.

0:51:35 > 0:51:37Now, the island of Stronsay is not the important fishing port

0:51:37 > 0:51:42of former times. But, happily, tradition dies hard.

0:51:42 > 0:51:44The tradition of running to the pub will never die.

0:51:44 > 0:51:48Here's a rare shot of me making a dash for a quick one.

0:51:48 > 0:52:09Behind, in the garden, the work's raven stands guard

0:52:09 > 0:52:11Folk from far and near, travelling by ship,

0:52:11 > 0:52:15are drawn to the eye of the social event of the week.

0:52:15 > 0:52:18It is of course the ceilidh held at the village hall.

0:52:26 > 0:52:28John is in fact the local witch doctor here.

0:52:28 > 0:52:31I'm sure he wouldn't mind me calling him that.

0:52:31 > 0:52:34What he does, all of that evil liquid goes into this brides cog,

0:52:34 > 0:52:37I hope I said that right, and it gets passed round the merry revellers

0:52:37 > 0:52:39and you all have a little slurp.

0:52:41 > 0:52:43Like that. And fall over! How's it doing?

0:52:43 > 0:52:44All right. It's coming along. Not bad.

0:52:44 > 0:52:49Is this unique to Stronsay, this particular drink? Oh, yeah.

0:52:49 > 0:52:51It's just brought up on this.

0:52:51 > 0:52:54Yes! Look, John, I'm going to take an executive decision here.

0:52:54 > 0:52:55He tells me it isn't quite ready.

0:52:55 > 0:52:57I don't think I care any more.

0:52:57 > 0:52:59THEY LAUGH

0:52:59 > 0:53:20How much of this should I drink in any one day? In any one go?

0:53:41 > 0:53:45Stronsay's brides cog is a highly guarded secret

0:53:45 > 0:53:49but I can reveal exclusively that it contains home-brewed beer,

0:53:49 > 0:53:53pepper, sugar, rum and whisky, and it's boiled up and it's demon.

0:53:53 > 0:53:55You see, the gentlefolk of Stronsay don't take any prisoners,

0:53:55 > 0:53:59and thank God there isn't a ceilidh every night in high summer.

0:53:59 > 0:54:01For a start, the nights only last about ten minutes

0:54:01 > 0:54:03and for a newcomer, that can be very confusing.

0:54:03 > 0:54:06As day turns into night, and back again,

0:54:06 > 0:54:08as swiftly as a dram slips down a thirsty throat.

0:54:27 > 0:54:30It's North versus South in the Omelette Challenge today.

0:54:30 > 0:54:32Edinburgh's Tom Kitchin battles at the hobs with

0:54:32 > 0:54:35Plymouth's James Tanner and you can see if they managed to climb

0:54:35 > 0:54:38up the Omelette Challenge leaderboard a little later on.

0:54:38 > 0:54:40John Torode brings a touch of spice to the show

0:54:40 > 0:54:42with a Thai-style beef salad.

0:54:42 > 0:54:45He braises beef in coconut milk, galangal, lemon grass,

0:54:45 > 0:54:50ginger and lime leaves and serves it with a green, fresh mango salad.

0:54:50 > 0:54:53And Mel C faced her food heaven or food hell.

0:54:53 > 0:54:54Would she get her food heaven, scallops

0:54:54 > 0:54:57with my plate of pan-fried scallops with pickled veg

0:54:57 > 0:54:59and a lime and chive butter sauce,

0:54:59 > 0:55:01or would she get her dreaded food hell, duck,

0:55:01 > 0:55:05with my pan-fried duck breast and a potato and apple rosti?

0:55:05 > 0:55:08You can find out what she gets to eat at the end of today's show.

0:55:08 > 0:55:11Now it's time for Tom Aikens' visit to the Saturday Kitchen studio

0:55:11 > 0:55:12and he's armed with a seabass.

0:55:12 > 0:55:15Good to have you on, I've been looking forward to this.

0:55:15 > 0:55:16So what are we cooking then, Tom?

0:55:16 > 0:55:19We're going to cook this lovely fresh piece of seabass here,

0:55:19 > 0:55:21which is going to be baked in the oven

0:55:21 > 0:55:39with some lime zest and lime juice.

0:55:39 > 0:55:41All on, chop-chop.

0:55:41 > 0:55:45What I'm going to do, I'm going to get on and make the sauce. Yep.

0:55:45 > 0:55:49Which is just fish stock, cream, some bashed lemongrass

0:55:49 > 0:55:52and a bit of lemon juice.

0:55:52 > 0:55:56Simple as that. Now, these are Granny Smiths, yeah? Yes, they are.

0:55:56 > 0:55:59I use those just cos they have a little bit more sharpness.

0:55:59 > 0:56:02A bit of acidic taste just to freshen it up a little bit. Right.

0:56:02 > 0:56:04So where did your love of food come from?

0:56:04 > 0:56:10Basically I sort of, I guess, when I was a lot younger,

0:56:10 > 0:56:13in my teens, my mother was a very good cook.

0:56:13 > 0:56:16She used to do a lot of home baking at home

0:56:16 > 0:56:18and we always used to help out as much as we could.

0:56:18 > 0:56:22And then my father, he was in the wine business,

0:56:22 > 0:56:27and we would go quite often off to France for holidays and things

0:56:27 > 0:56:48and sort of from there, generally, got into cooking.

0:56:48 > 0:56:52Now, what was your training? Classically French? Yeah.

0:56:52 > 0:56:54All classically French.

0:56:54 > 0:56:57Since I left college at the tender age of 18,

0:56:57 > 0:57:01I then came down to London and worked mainly in...

0:57:01 > 0:57:04Well, all Michelin restaurants and all classically French-trained.

0:57:04 > 0:57:06Which was probably one of the most famous ones

0:57:06 > 0:57:09at that particular time, La Tante Claire

0:57:09 > 0:57:11Pierre Koffmann? Pierre Coffman, yeah.

0:57:11 > 0:57:15He's a great guy, amazing chef,

0:57:15 > 0:57:17and I really loved working for him.

0:57:17 > 0:57:19And then you worked for another very, very famous chef -

0:57:19 > 0:57:21who has just opened a restaurant in London - in France,

0:57:21 > 0:57:23was that right? In Paris?

0:57:23 > 0:57:24Joel Robuchon.

0:57:24 > 0:57:26Yeah. Yeah, L'Atelier...

0:57:26 > 0:57:29which is now open, I think it's been open for about two months now.

0:57:29 > 0:57:33It's amazing, he's an amazing chef.

0:57:33 > 0:57:35When I was there, working in Paris, I was there for a year.

0:57:35 > 0:57:39It was absolutely incredible. I learned a hell of a lot.

0:57:39 > 0:57:58Very, very long hours. No sleep. Yeah, well, exactly.

0:57:58 > 0:58:01Cut that in half and give me a squeeze of juice in there.

0:58:01 > 0:58:03What I'm doing here, I've got olive oil,

0:58:03 > 0:58:04some lime zest,

0:58:04 > 0:58:08and I'm going to slice this fish fairly thinly on there.

0:58:08 > 0:58:10We're just going to lay that on there.

0:58:10 > 0:58:11So this way of cooking fish,

0:58:11 > 0:58:13is this the way you cook it in your restaurant?

0:58:13 > 0:58:15Yes, sometimes. It's just sort of

0:58:15 > 0:58:19a little bit of a healthier way of doing it, and also simple.

0:58:19 > 0:58:22If you don't have any frying pans at home, this is the way to go.

0:58:22 > 0:58:25Is that for all the Chelsea set, then? Well, you know, could be.

0:58:25 > 0:58:28Lighter way and easier way of eating, yes. Indeed.

0:58:28 > 0:58:30The bass that you've got in here,

0:58:30 > 0:58:33is that sort of line-caught or farmed? It is.

0:58:33 > 0:58:36It is line-caught seabass.

0:58:36 > 0:58:38It's escaping.

0:58:38 > 0:58:41But the smaller ones that people would buy from the supermarket...

0:58:41 > 0:58:44Yeah, they're all farmed seabass weighing about 450 grams.

0:58:44 > 0:58:46How do you feel about farmed bass?

0:58:46 > 0:58:48Yeah, I mean, it's all going to happen,

0:58:48 > 0:58:50I reckon in a few more years

0:58:50 > 0:58:51we're all going to be eating farmed fish, I'm afraid to say,

0:58:51 > 0:59:09it makes them grow too quick.

0:59:09 > 0:59:11I have to say, particularly catching bass,

0:59:11 > 0:59:14I go fishing quite a lot on the south coast,

0:59:14 > 0:59:15there's loads and loads of bass.

0:59:15 > 0:59:18Some days we can be out and catch 100, 150 seabass. Really?

0:59:18 > 0:59:22The big ones on the line. Yeah, you catch them with live mackerel.

0:59:22 > 0:59:24They tell you they're disappearing.

0:59:24 > 0:59:27Lime juice, lime zest, salt - in the oven.

0:59:27 > 0:59:30Two, three minutes, and then it'll be ready.

0:59:30 > 0:59:32So that just goes on to what? A hot tray? A hot tray.

0:59:32 > 0:59:35Simple as. Easy as that. Easy peasy.

0:59:35 > 0:59:39You've got one restaurant in Chelsea

0:59:39 > 0:59:42and another one that's just opened. What the other one like?

0:59:42 > 0:59:45The one that I just opened literally two weeks ago

0:59:45 > 0:59:48is a more... Very simple sort of casual eatery,

0:59:48 > 0:59:50all-day dining - or will be.

0:59:50 > 0:59:52What's that called, Tom?

0:59:52 > 0:59:54It's called Tom's Kitchen.

0:59:55 > 0:59:57Bit of free marketing.

0:59:57 > 1:00:00But that's just going to be all sort of home-style,

1:00:00 > 1:00:19sort of comfort food.

1:00:19 > 1:00:22We can just... Sit and relax.

1:00:22 > 1:00:26What's going on in here? Have you put any sugar in there?

1:00:26 > 1:00:28No sugar in there.

1:00:28 > 1:00:30Back here. There you go.

1:00:30 > 1:00:32So we're just going to reduce that down,

1:00:32 > 1:00:34just a touch of sugar.

1:00:34 > 1:00:37So this is going to give it a bit of acidity to the fish.

1:00:37 > 1:00:38And then once we reduce that down,

1:00:38 > 1:00:41we'll put a little bit of olive oil, and that's it.

1:00:41 > 1:00:42And then to garnish it,

1:00:42 > 1:00:46I'm just going to do a few of these fresh herbs here.

1:00:46 > 1:00:48Some chervil,

1:00:48 > 1:00:50we've got some dill and we've got some tarragon.

1:00:50 > 1:00:52All I'm going to do is just pick a little bit of that.

1:00:52 > 1:00:55Now, is this the type of stuff that you've got in your new book?

1:00:55 > 1:00:59Yeah, the book that I've done is not, I'd say, a typical chef's book,

1:00:59 > 1:01:03there's sort of things you can actually do at home

1:01:03 > 1:01:05and create at home.

1:01:05 > 1:01:08A lot of the recipes are home roasts, soups, stews, casseroles.

1:01:08 > 1:01:30There's some sort of nice sort of dinner-party pieces

1:01:30 > 1:01:32Yeah, you can blitz that. Away you go.

1:01:32 > 1:01:36The fish should almost be ready as well. We're ready to plate.

1:01:36 > 1:01:40There we are. Just blending this lovely apple puree up.

1:01:40 > 1:01:43And then, if you just want to give that a little pass

1:01:43 > 1:01:46and that will be ready. Check the fish.

1:01:49 > 1:01:50Blitz that.

1:01:50 > 1:01:53Fish will be a minute.

1:01:53 > 1:01:54This one?

1:01:54 > 1:01:55Perfect planning.

1:01:55 > 1:01:58I'm working today. There you go.

1:01:58 > 1:02:01Blitz this up. Blitz them up. This is just the lemongrass?

1:02:01 > 1:02:04Yes, that's the lemongrass, little bit of lemon juice,

1:02:04 > 1:02:08fish stock, and cream. I love lemongrass. You do? Love it.

1:02:08 > 1:02:10Very refreshing, very light.

1:02:10 > 1:02:13I believe it's native to southern India,

1:02:13 > 1:02:16but it's got a beautiful, beautiful...

1:02:16 > 1:02:18And it's been around for years.

1:02:20 > 1:02:38So what we're going to do with this,

1:02:38 > 1:02:40Always want to be different.

1:02:40 > 1:02:43You're waiting staff must love you, Tom! They do.

1:02:43 > 1:02:46Get two of those on a tray, saves them going to the gym.

1:02:46 > 1:02:49Anyway. Reduce that down to a syrup.

1:02:49 > 1:02:50Little bit of olive oil.

1:02:53 > 1:02:56That's ready. OK, so what's next?

1:02:56 > 1:02:58Fish, I'm going to get it out of the oven.

1:03:00 > 1:03:03I'm going all chefy, I'm making the froth.

1:03:04 > 1:03:05Bit of froth.

1:03:05 > 1:03:08Bit of froth in. So...

1:03:11 > 1:03:13So are these the type of dishes that you learned in France,

1:03:13 > 1:03:17or are you just adapting them? Just adapt them as you go along.

1:03:17 > 1:03:22A little bit more lime. This is quite trendy at the moment, isn't it?

1:03:22 > 1:03:25The old froth business. Yes.

1:03:25 > 1:03:27Perfect. Right, we're done.

1:03:27 > 1:03:28Fish on.

1:03:28 > 1:03:49Touch of olive oil, bit of salt, bit of lemon.

1:03:49 > 1:03:51Don't worry - if you haven't got a slate at home, put it on a plate.

1:03:51 > 1:03:52Exactly.

1:03:53 > 1:03:55There we go.

1:03:55 > 1:03:57Or eat on your roof.

1:03:57 > 1:04:00Go round your neighbour's house and hack away at his roof.

1:04:00 > 1:04:01I'm sure they'll be so happy.

1:04:01 > 1:04:04So simple, so light. Just a few herbs.

1:04:06 > 1:04:09Tom, that is fantastic. The ladies over there are going to love it.

1:04:09 > 1:04:12The ladies are going to love it. Don't know about the blokes.

1:04:12 > 1:04:14Don't know about the blokes. That's fantastic.

1:04:14 > 1:04:15Remind us what that is again.

1:04:15 > 1:04:18The baked seabass, which has got lime juice and lime zest on it,

1:04:18 > 1:04:21the apple puree, again with lime juice and lime zest.

1:04:21 > 1:04:24And the sauce - the fish stock, the cream, lemongrass, lemon juice

1:04:24 > 1:04:25and then fresh herbs.

1:04:25 > 1:04:27Tom, it's been worth the wait. Thanks very much. No problem.

1:04:32 > 1:04:35Pick it up. Let's go.

1:04:35 > 1:04:36Get ready, get ready.

1:04:36 > 1:04:39I don't know if you're going to pass this down,

1:04:39 > 1:04:58you might want to slide this down. Dive in. Tell me what you think.

1:04:58 > 1:05:01Goes with the apple. Got to be absolutely fresh.

1:05:01 > 1:05:04Fresh as. That works really well.

1:05:04 > 1:05:06Really, really well. Has a tang to it.

1:05:06 > 1:05:09Real fusion food, the cream and the lemongrass.

1:05:09 > 1:05:11I mean, I like Thai food as well,

1:05:11 > 1:05:13I've been to Thailand a few times

1:05:13 > 1:05:15and picked things up here and there.

1:05:15 > 1:05:18A great combination.

1:05:18 > 1:05:20I really, really like it. Really, really?

1:05:22 > 1:05:25It's not too oily either, is it? No, it's nice and light.

1:05:26 > 1:05:28It has a nice acidity to it,

1:05:28 > 1:05:30very zingy and light in the mouth.

1:05:30 > 1:05:33The apple disappears, doesn't it?

1:05:33 > 1:05:35Very unusual to put apple with fish.

1:05:35 > 1:05:39The Granny Smith, they're not an overly powerful fruit as such,

1:05:39 > 1:05:41and they're good with the acidity of the fish.

1:05:41 > 1:05:44A real good sweet-and-sour thing going on there. We like that.

1:05:48 > 1:05:51You see, there we go, fish on a brick -

1:05:51 > 1:06:09two Michelin stars, sorted.

1:06:09 > 1:06:11Tom Kitchin, little way down here at 30 seconds,

1:06:11 > 1:06:13but a respectable time.

1:06:13 > 1:06:15Let's put the clocks on the screens, you know the score -

1:06:15 > 1:06:18three-egg omelette cooked as fast as you can. Are you ready?

1:06:18 > 1:06:18Three, two, one, go.

1:06:21 > 1:06:25And I do say that Tom's not been practising! I've not!

1:06:25 > 1:06:26You have, liar! I've not!

1:06:30 > 1:06:34The concentration on their faces, you see.

1:06:35 > 1:06:38I reckon Mr Kitchin's just ahead at this stage.

1:06:38 > 1:06:39Level, neck-and-neck.

1:06:39 > 1:06:42Make sure it's cooked, it's got to be cooked.

1:06:42 > 1:06:45Tanner's trying to get in the top ten here.

1:06:45 > 1:06:46GONG

1:06:46 > 1:06:47Pretty, pretty quick.

1:06:48 > 1:06:50It's awful!

1:06:50 > 1:06:54Pretty, pretty quick though. I don't know who was first actually.

1:06:54 > 1:06:55Probably I'll try this one first.

1:06:55 > 1:06:58There you go.

1:06:58 > 1:06:59Don't take too much. No.

1:06:59 > 1:07:19There you go. And this one,

1:07:19 > 1:07:21You are quicker. Oh, good!

1:07:21 > 1:07:23You were practising, you liar! I was not!

1:07:23 > 1:07:2527.92 seconds.

1:07:25 > 1:07:28You're quicker than Mr Turner and Mr Roux.

1:07:28 > 1:07:31A pretty respectable time there, we need a bigger board at this rate

1:07:31 > 1:07:34Mr Tanner. I'm slower.

1:07:34 > 1:07:37I reckon I did it in about...

1:07:37 > 1:07:4026. 26.92.

1:07:40 > 1:07:44You can take that back to Plymouth.

1:07:48 > 1:07:52Not bad times, boys, but there is always room for improvement.

1:07:52 > 1:07:53You know when John Torode's in the studio

1:07:53 > 1:07:56he's going to produce a fine plate of food,

1:07:56 > 1:08:00so when he said he wanted to make a spicy beef and mango salad,

1:08:00 > 1:08:01who was I to argue?

1:08:01 > 1:08:03But pay attention, there's a hell of a lot going on.

1:08:03 > 1:08:06Tell us what we're cooking. I'm looking forward to this dish actually.

1:08:06 > 1:08:08I'm doing a Thai beef salad

1:08:08 > 1:08:10with a sort of quite an interesting Thai salad.

1:08:10 > 1:08:30I'm doing it with a classic Thai mango salad called som tum.

1:08:30 > 1:08:33The confit, French would be duck fat? That's right. Or goose fat.

1:08:33 > 1:08:35Yeah. Confit, is basically confiture,

1:08:35 > 1:08:38it's a preserving technique.

1:08:38 > 1:08:41But what they do is, you add salt, you take the water out, you put fat in. Anyway.

1:08:41 > 1:08:47But what happens here is, I've soaked this beef in fish sauce overnight.

1:08:47 > 1:08:49Is this any beef?

1:08:49 > 1:08:50This is just trims of beef.

1:08:50 > 1:08:54In a restaurant, like the restaurant I've got, Smiths...

1:08:54 > 1:08:55We serve lots of meat,

1:08:55 > 1:08:56and we've got lots of trimmings.

1:08:56 > 1:09:00What you do with those is always very, very difficult.

1:09:00 > 1:09:03This is like the fatty, strippy bits that you can't use for anything,

1:09:03 > 1:09:06maybe a mince, it's got sinew in it. So soak it in fish sauce first,

1:09:06 > 1:09:10and then I'm going to flavour it with ginger...

1:09:10 > 1:09:12Ginger and galangal.

1:09:12 > 1:09:13Yeah. And lemongrass.

1:09:13 > 1:09:16And then I'm going to put lots of coconut milk over the top of it

1:09:16 > 1:09:20and cook it in a tray for quite a long time.

1:09:20 > 1:09:40This fish sauce is readily available,

1:09:40 > 1:09:42and it is a lot more perfumed than ginger.

1:09:42 > 1:09:45But the other thing is that it must be cooked,

1:09:45 > 1:09:46but it's also got a bit of heat to it,

1:09:46 > 1:09:49whereas ginger is quite soft and, you know, mild.

1:09:49 > 1:09:54But the galangal is perfumed, whereas the ginger actually is aromatic,

1:09:54 > 1:09:57and I think that's the real difference. But the Thais, of course,

1:09:57 > 1:09:58use as much flavour as possible.

1:09:58 > 1:10:02Just chop it up and then get your lemongrass, the back of a cleaver...

1:10:02 > 1:10:04And give it a bash,

1:10:04 > 1:10:06gets all your frustration first thing in the morning.

1:10:06 > 1:10:09You know about that, James, frustration. Yeah, exactly.

1:10:09 > 1:10:11You're famous for bringing Australian food back

1:10:11 > 1:10:13over to the UK but Australia,

1:10:13 > 1:10:16they take influences from nearby neighbours so this would be...

1:10:16 > 1:10:17Well, this is Thai.

1:10:17 > 1:10:21Obviously, in Thailand, the deal is that they are our neighbours,

1:10:21 > 1:10:24you guys have France and Italy, we have Asia.

1:10:24 > 1:10:27And, of course, I grew up in a very hot country

1:10:27 > 1:10:30so food like this is what you eat, you wouldn't at big stews and stuff.

1:10:30 > 1:10:51Yeah. See what I've just done, the beef, the aromats, the ginger

1:10:51 > 1:10:55Yeah. What? When it's black, it's ready? Look at that. Is that right?

1:10:55 > 1:10:57Yeah, it's absolutely perfect. OK.

1:10:57 > 1:11:00See, this is a really bizarre thing is everyone goes, "Oh, no."

1:11:00 > 1:11:02But if you try that for your mates, you're going

1:11:02 > 1:11:04to have to go out and buy a new saucepan, I think.

1:11:04 > 1:11:06The thing about it, that's been cooking now...

1:11:06 > 1:11:09We did 40 minutes with foil, foil off for two hours,

1:11:09 > 1:11:12and that's going to crumble now, but all the flavour of the ginger

1:11:12 > 1:11:17and the coconut milk is all soaked up in that meat. Right. Green mangos.

1:11:17 > 1:11:18Green mango or green papaya?

1:11:18 > 1:11:21But that's not a green papaya, that's a normal papaya.

1:11:21 > 1:11:23Green papaya is very long. Classically, in Thailand,

1:11:23 > 1:11:26they make something called Som Tum which is the salad

1:11:26 > 1:11:30and it is basically green mangos, lots of herbs,

1:11:30 > 1:11:34and bean shoots so if you wouldn't mind, while I just shred this,

1:11:34 > 1:11:38I've got here coriander, fresh mint and Thai basil.

1:11:38 > 1:11:39Now, you can use normal basil

1:11:39 > 1:11:57but Thai basil is slightly more aniseed-y.

1:11:57 > 1:11:59We used to watch them

1:11:59 > 1:12:01and they'd get a knife and they'd go like that and then they'd...

1:12:01 > 1:12:04But, of course, we've got this lovely thing called a mandoline.

1:12:04 > 1:12:07But if you haven't got one of those, a sharp knife, I suppose.

1:12:07 > 1:12:10Well, sharp knife, yeah, just shred it up or even a grater.

1:12:10 > 1:12:12You mentioned the green mango, where can people get that from?

1:12:12 > 1:12:16It's not the type of thing you get in the supermarket. Oriental supermarkets?

1:12:16 > 1:12:19Unfortunately, a lot of supermarkets actually do serve green mangos

1:12:19 > 1:12:20but that's all right. Yes.

1:12:22 > 1:12:27Remember that every town or every city will probably have a Chinatown.

1:12:27 > 1:12:29Yeah. OK, so that's fine. Now, look...

1:12:29 > 1:12:32Not in York, mate, where I come from. Well, OK...really? Yeah.

1:12:32 > 1:12:34Not even a Chinatown?

1:12:34 > 1:12:36They don't have a Chinatown in York, are you having a laugh?

1:12:36 > 1:12:39Equal quantities of green mango, green papaya and bean shoots.

1:12:39 > 1:12:42If you don't have green mango or green papaya, you can

1:12:42 > 1:12:46always use cucumber. Oh, yeah.

1:12:46 > 1:12:49So, if I give you those shallots as well, get you to slice those

1:12:49 > 1:12:50while I do my dressing.

1:12:50 > 1:13:08Now, these are not the normal shallots, are they?

1:13:08 > 1:13:10JAMES SIGHS OK, calm down.

1:13:10 > 1:13:12What you need to do... This is what I have to live with, Rupert.

1:13:12 > 1:13:16Every Saturday, I've got to put up with this. A chef.

1:13:16 > 1:13:17What I've got here is palm sugar.

1:13:17 > 1:13:20Now, you can use brown sugar if you want to, that's fine.

1:13:20 > 1:13:22I'm going to drop that in the mortar and pestle.

1:13:22 > 1:13:25I've got two dried chillies which I've roasted quite hard

1:13:25 > 1:13:27so they're quite dark and smoky and burnt,

1:13:27 > 1:13:32lime and I'm going to use fish sauce so there's four ingredients here.

1:13:32 > 1:13:36Sweet, sugar, hot being the chillies with the seeds in it,

1:13:36 > 1:13:38sour being the lime and salty being the fish sauce.

1:13:38 > 1:13:39They should all fill your mouth.

1:13:39 > 1:13:43Now, it looks like quite a bizarre dressing but this... In here?

1:13:43 > 1:13:46Yes, please. Give it a good stir around with a fork, mate.

1:13:46 > 1:13:49Now, are you into oriental food as well, Rupert? No, not really.

1:13:49 > 1:13:53Not really? Do you not like chilli? No, I don't like chilli actually.

1:13:53 > 1:13:55Oh. It's going well(!)

1:13:55 > 1:13:58Great. Anyway, so...

1:13:59 > 1:14:19Moving on, go on.

1:14:19 > 1:14:21This is roast rice. Yep, roast rice.

1:14:21 > 1:14:24What you do is you soak it in water for 20 minutes then you put it

1:14:24 > 1:14:27in the oven and you roast it, OK, and instead of using peanuts,

1:14:27 > 1:14:32you can use that in your salads and it works as well if not better.

1:14:32 > 1:14:34It's a great flavour, I love it. Love it, love it.

1:14:34 > 1:14:35Now, this salad dressing,

1:14:35 > 1:14:38if you want to keep it as a sort of staple,

1:14:38 > 1:14:40you can use it with cucumber, grilled chicken,

1:14:40 > 1:14:41whatever you like, it's a good simple dressing

1:14:41 > 1:14:47so one big nodule of palm sugar, one whole lime juiced,

1:14:47 > 1:14:50two roasted chillies and a good splash of fish sauce.

1:14:50 > 1:14:53Now, I mean a good splash of fish sauce.

1:14:53 > 1:14:55Now, mix that all together.

1:14:55 > 1:14:57I'm going to pour this over the top of that one first.

1:14:57 > 1:15:02It almost goes like a nice paste. Yes, but it's quite a hot dressing.

1:15:02 > 1:15:05Put that over there first.

1:15:05 > 1:15:07It is hot and spicy, I mean two chillies in there.

1:15:07 > 1:15:10Mix that with the chilli dressing first and then we're going to

1:15:10 > 1:15:29put it through with the herbs if you don't mind.

1:15:29 > 1:15:32you've got to be able to make something out of it.

1:15:32 > 1:15:33Now, if you do me a favour,

1:15:33 > 1:15:36take some out for Rupert cos he doesn't like meat.

1:15:36 > 1:15:41Frightening. Look at that. And then we're going to mix this lot.

1:15:41 > 1:15:42Chop, chop, chop. Some of those on there.

1:15:42 > 1:15:48If you pass me that bowl, please. I'll... No, give that back to me.

1:15:49 > 1:15:53Come on. What? Put the plate there. Put it there. There, there, there.

1:15:53 > 1:15:58Honestly, I do love you, James, but you get very excited.

1:15:58 > 1:16:01Look, this is fantastic.

1:16:01 > 1:16:03Chilli dressing, in there.

1:16:03 > 1:16:04Now, watch. On top,

1:16:04 > 1:16:06pile that up. Look at that.

1:16:06 > 1:16:08Roast rice on top of that.

1:16:08 > 1:16:09So remind us what that is again.

1:16:09 > 1:16:12This is a spicy Thai beef salad

1:16:12 > 1:16:15with green mango and loads of chilli sauce.

1:16:15 > 1:16:16Lovely. Sweet and sexy.

1:16:38 > 1:16:39This for me is...

1:16:39 > 1:16:41It's 10:15am on a Saturday morning.

1:16:41 > 1:16:44It's not that hot and spicy. Oh...

1:16:44 > 1:16:49LAUGHTER

1:16:49 > 1:16:52rather than using peanuts. It's unusual with the roast rice.

1:16:52 > 1:16:53It's really hot and spicy!

1:16:55 > 1:16:59What do you reckon? Delicious. Really good. Beef is really good.

1:16:59 > 1:17:02Beef is really good? Using up trimmings, it's a great way.

1:17:02 > 1:17:03But you can use duck legs as well,

1:17:03 > 1:17:06the same way you make duck confit, which is fantastic,

1:17:06 > 1:17:09and it works really well, or do the salad without the beef.

1:17:09 > 1:17:11It's just beautiful. Absolutely beautiful.

1:17:11 > 1:17:13Very hot, very spicy, very delicious. Lovely.

1:17:18 > 1:17:21See, Rupert, just wait until the heat really kicks in.

1:17:21 > 1:17:23Spice Girl Mel C was up for the challenge of

1:17:23 > 1:17:27facing her Food Heaven or Food Hell, but was hoping to avoid eating duck.

1:17:27 > 1:17:48I had a tasty selection of scallops if she was lucky,

1:17:48 > 1:17:51Because we know what everybody at home wanted. Three-nil.

1:17:51 > 1:17:53Well, I heard whispers in the room

1:17:53 > 1:17:56that the scallops were quite popular, but I think,

1:17:56 > 1:17:58I think people want to give me hell.

1:17:58 > 1:18:00Not these lot. They've chosen Food Heaven,

1:18:00 > 1:18:03which means that's what you got. Woo! Come on! There you go.

1:18:03 > 1:18:05There you go. Lucky, lucky.

1:18:05 > 1:18:07Thank you. So we're going to take our scallops,

1:18:07 > 1:18:09Bryn is going to open up our scallops, which we have there.

1:18:09 > 1:18:11If you can deal with the mango,

1:18:11 > 1:18:14I'll explain what we're going to do with the mango in a little while,

1:18:14 > 1:18:16but I'm going to take these little veg,

1:18:16 > 1:18:18because I'm going to pickle my own little veg

1:18:18 > 1:18:20and do a very, very quick and simple pickle.

1:18:20 > 1:18:24We've got some little turnips here, which are in season now.

1:18:24 > 1:18:27You know in Yorkshire? Yeah. You're from Yorkshire, aren't you?

1:18:27 > 1:18:30I am. Did you call swedes turnips?

1:18:30 > 1:18:31These were turnips.

1:18:31 > 1:18:33Because that's a turnip,

1:18:33 > 1:18:36but you know you say you do carrot and swede? Yes, it's the opposite.

1:18:36 > 1:18:39When you say carrot and turnip... It's the white ones.

1:18:39 > 1:18:58It's a swede, though. You did it with swede but called it a turnip.

1:18:58 > 1:19:01And, Halloween has just been, we never had pumpkins,

1:19:01 > 1:19:04we used to have a swede, which we called a turnip...

1:19:04 > 1:19:07If you're confused... ..and carved that out.

1:19:07 > 1:19:08Can you imagine how hard it is

1:19:08 > 1:19:12to carve out a turnip-stroke-swede thing, whatever it is?

1:19:12 > 1:19:15Did you do that? Was that just in my house?

1:19:15 > 1:19:18Have you been finishing off that wine from earlier?

1:19:18 > 1:19:21I know that everyone in the north-west is agreeing with me.

1:19:21 > 1:19:22Well, I hope you are.

1:19:22 > 1:19:26OK, well, we've got a carrot here, these are little baby carrots,

1:19:26 > 1:19:28and we've got our TURNIPS in there.

1:19:28 > 1:19:30Yeah. I know what a turnip is now! I'm a grown-up!

1:19:30 > 1:19:31The carrots are going to go in.

1:19:31 > 1:19:33There's some manky bits in here.

1:19:35 > 1:19:38Not any more. Those are out.

1:19:38 > 1:19:39Right, and then we're going to make...

1:19:39 > 1:19:41This is the pickle, all right?

1:19:41 > 1:19:44So we blend it up, we're about to blend up our mango here.

1:19:44 > 1:19:45I've got some water.

1:19:45 > 1:19:48What are you doing? Getting the manky bits out.

1:19:48 > 1:20:11Oh, right. Water and vinegar.

1:20:11 > 1:20:14This, we're going to set it. We're going to set it with this.

1:20:14 > 1:20:16Yeah? This is xanthium gum. Oh, OK.

1:20:16 > 1:20:19You see that on the packet of things, used as an ingredient.

1:20:19 > 1:20:21Yeah, it's used as a stabiliser

1:20:21 > 1:20:23in yoghurt and bits and pieces. What is it?

1:20:23 > 1:20:25It's like a thickening agent.

1:20:25 > 1:20:26Yeah, but what is it?

1:20:26 > 1:20:28LAUGHTER

1:20:28 > 1:20:31It's like a thickening agent. I'm like my two-year-old daughter.

1:20:31 > 1:20:34"Mummy, what is it?" It's like the difference between turnip and swede.

1:20:34 > 1:20:36You've confused me. Do you think it's vegetable-based? Yes.

1:20:36 > 1:20:39Yes, it is. You're just saying that to shut me up, aren't you?

1:20:39 > 1:20:41Yes, it is. I've been told in my ear it's a bacteria.

1:20:41 > 1:20:45Oh, dear! And that's from the fella that tweets a lot,

1:20:45 > 1:20:47because you were doing all that earlier. Yeah.

1:20:47 > 1:20:50Twitter was going wild today, because I'm here this morning

1:20:50 > 1:20:53and I'm at X Factor: Xtra Factor tonight. Yeah.

1:20:53 > 1:20:57And because, you know, all the ladies love James Martin,

1:20:57 > 1:21:01all the ladies love Gary Barlow, so everybody's jealous of me today.

1:21:01 > 1:21:20How many have you got? I've only been doing it for a few months.

1:21:20 > 1:21:22How many have you got? About 700! You want that in there?

1:21:22 > 1:21:25I've checked, he's got 17.

1:21:25 > 1:21:27LAUGHTER

1:21:27 > 1:21:29Yeah, in there, actually.

1:21:29 > 1:21:33More than you've got! I haven't got any, I don't know what it is.

1:21:33 > 1:21:36People were tweeting me to say you've got to start tweeting,

1:21:36 > 1:21:38because they'd like to see you on it.

1:21:38 > 1:21:40I only found out two months ago that you tweet on your mobile phone.

1:21:40 > 1:21:43I thought you stood there with your computer switched on.

1:21:43 > 1:21:44Yeah, you get these app things.

1:21:44 > 1:21:47But be careful, you're always told not to talk about Twitter,

1:21:47 > 1:21:50and we've just mentioned it about 50,000 times! OK.

1:21:50 > 1:21:53Sorry. Do you want to cook the scallops for me, please, boys?

1:21:53 > 1:21:56Right, this is a butter sauce, you'll like this one,

1:21:56 > 1:21:58because it's butter.

1:21:58 > 1:22:00Can you chop me the chives as well?

1:22:00 > 1:22:03Can't go wrong with butter, can you? I'm on it. Butter and cheese.

1:22:03 > 1:22:05We're taking some of the pickle. Do you want it cooked in butter?

1:22:05 > 1:22:07Sorry? Do you want it cooked in butter?

1:22:07 > 1:22:10Yeah, a little bit of butter and some olive oil.

1:22:10 > 1:22:30That's the key to it. We whisk up...

1:22:30 > 1:22:31It's already cooked.

1:22:31 > 1:22:34Need a little bite to them as well. There's your veg.

1:22:34 > 1:22:37They go straight into the pickle, which will give it a nice flavour.

1:22:37 > 1:22:41This is a Japanese-y pickle. It's not piccalilli, which...

1:22:41 > 1:22:43I do like Japanese food.

1:22:43 > 1:22:47It is nice, I have to say. This is just a simple style...

1:22:47 > 1:22:50So it's an instant pickle. It's not like it's been sitting in a jar.

1:22:50 > 1:22:52No, piccalilli, you do with raw veg,

1:22:52 > 1:22:56and it's the marinade that sits there for three months that causes

1:22:56 > 1:22:59it to go soft.

1:22:59 > 1:23:01That's piccalilli. Now, we've got the...

1:23:01 > 1:23:03Can you grab us that one that's in the fridge, as well?

1:23:03 > 1:23:06Yeah, got it here. Cheers. That's that one.

1:23:06 > 1:23:09So this is the mango, right? That's the mango with the xanthan gum.

1:23:09 > 1:23:11And it's just mango and xanthan gum, nothing else?

1:23:11 > 1:23:14That's it, nothing else.

1:23:14 > 1:23:17You just get a spoon and drop it in water. Look at that!

1:23:17 > 1:23:39This is a jelly, but it doesn't melt. Magic. Now, that's magic.

1:23:39 > 1:23:43I've got my sauce more or less done. My veg...

1:23:43 > 1:23:44We'll just tip this out onto a plate.

1:23:47 > 1:23:50The boys are then prepping up my other bits and pieces.

1:23:51 > 1:23:54Forgot to mention, as well, cos you're a tweet person...

1:23:54 > 1:23:58Your new video is on the net.

1:23:58 > 1:24:01Yes, my new single is out on Monday,

1:24:01 > 1:24:05but the video premier is on my website at 11 o'clock in the morning.

1:24:05 > 1:24:0711 o'clock tomorrow?

1:24:07 > 1:24:10Yeah, I'm really excited and pleased, cos it's very beautiful.

1:24:10 > 1:24:14I shot it in London at the Soho Hotel, actually,

1:24:14 > 1:24:17with a great British director - a guy called Mike Baldwin -

1:24:17 > 1:24:20so I'm looking forward to hearing everybody's reactions

1:24:20 > 1:24:22when it goes online tomorrow.

1:24:22 > 1:24:24Well, I'm staying off tweets, so I wont know.

1:24:24 > 1:24:25THEY LAUGH

1:24:25 > 1:24:28See, look. You've got the... You're very excited about that, aren't you?

1:24:28 > 1:24:30I am cos I think it's quite...

1:24:30 > 1:24:49I hope that people will give it a go...

1:24:51 > 1:24:52It... Yeah.

1:24:52 > 1:24:56Chives in the sauce? Chives in the sauce, please. Thank you.

1:24:56 > 1:24:59Am I in the way? THEY CHUCKLE

1:24:59 > 1:25:00See?

1:25:00 > 1:25:02Look at that.

1:25:02 > 1:25:05I'm spending my time on this, you see, now. Getting it right.

1:25:05 > 1:25:08We'll lose that. I'm not going to be invited back, am I? No, you are.

1:25:08 > 1:25:10Butter sauce.

1:25:10 > 1:25:13That's the butter sauce with the chives in it.

1:25:13 > 1:25:14The chives go in last minute.

1:25:14 > 1:25:17Cos you've got the vinegar in there, they make the chives go brown...

1:25:17 > 1:25:19Don't want that.

1:25:19 > 1:25:21We've got this pickled onion... Try them.

1:25:23 > 1:25:23Instant.

1:25:25 > 1:25:26Oh, yeah, that's really nice.

1:25:26 > 1:25:29All that is a pickle put on raw shallots. That's what it is.

1:25:29 > 1:25:30Nice and sweet, isn't 't it?

1:25:30 > 1:25:33It is. We've got our veg. The secret is not to overcook this sort of veg.

1:25:33 > 1:25:36Leave it as it is, really.

1:25:36 > 1:25:39I do like a mushy sprout.

1:25:39 > 1:25:58You know at Christmas. I like crunchy veg, but I like a mushy sprout.

1:25:58 > 1:26:02Sprout tops. Yeah... Beautiful.

1:26:02 > 1:26:04Lovely with pasta.

1:26:04 > 1:26:07So, I've taken my time, cos I think this actually looks...

1:26:07 > 1:26:12Everybody in the studio has been very excited about this dish. Have they?

1:26:12 > 1:26:14There's been lots of compliments... They have.

1:26:14 > 1:26:16They've all been tweeting and stuff.

1:26:16 > 1:26:20You need to take Tweet James Winter. That's what it is.

1:26:21 > 1:26:23There you go.

1:26:25 > 1:26:27Look at that.

1:26:29 > 1:26:31Little bit of mint.

1:26:33 > 1:26:34Bit of that.

1:26:37 > 1:26:39Bit of that.

1:26:39 > 1:26:42As my guitarist would say, someone's been cooking with the window open.

1:26:42 > 1:26:45Oh, is it cos of that, yeah?

1:26:45 > 1:26:47Bit more of that.

1:27:07 > 1:27:10Mmm. Yeah. It's awesome. The scallops are nice and simple, but...

1:27:10 > 1:27:15Really good mix of flavours. If you can find that gum, get hold of it.

1:27:15 > 1:27:18Xanthan gum. Where can you get that from? Health shop? Health foods.

1:27:18 > 1:27:21Yeah. Health foods? Small supermarkets are selling it,

1:27:21 > 1:27:22I think, now, as well.

1:27:22 > 1:27:26Supermarkets are great these days. You can get so many great things.

1:27:26 > 1:27:30Try that. It's quite unusual. When it's hot...

1:27:30 > 1:27:35It tastes of jelly even though it's hot. Quite unusual, as well.

1:27:35 > 1:27:37You can do puree... Mango, strawberries...

1:27:37 > 1:27:41You can do all manner of different fruit with it. And serve it hot. Rather unusual.

1:27:45 > 1:27:49So, hopefully Mel now knows her swede from her turnips.

1:27:49 > 1:27:51That's all we've got time for on today's Best Bite.

1:27:51 > 1:27:54If you want to try cooking any of the tasty food you've

1:27:54 > 1:27:56seen on today's programme, you can

1:27:56 > 1:27:58find all of the studio recipes on our website.