Sunday Edition Saturday Kitchen Best Bites

Good morning. Get ready for 90 minutes of gastronomic bliss.

This is Saturday Kitchen Best Bites.

Welcome to the show.

We've got some great chefs cooking for you today

and some fantastic celebrity guests ready to eat,

He bakes fillets of fish with lime

and serves it with an apple puree and a lemon grass sauce.

MasterChef's John Torode spices up the proceedings with

a Thai-style beef salad.

He braises beef in coconut milk, galangal, lemon grass,

ginger and lime leaves and serves it with fresh green, mango salad.

And Spice Girl Mel C faced her food heaven or food hell.

Would she get her food heaven?

Pan-fried scallops with pickled veg and a lime

and chive butter sauce.

Or would she get her dreaded food hell?

Pan-fried duck breasts with a potato and apple rosti.

You can find out what she gets to eat at the end of today's show.

But first with the help of Matt Tebbutt, Bryn Williams creates

a delicious seasonal soup.

Bryn. How are you doing, Matt?

Good to see you. What are you cooking today?

Today we're going to do pumpkin in season,

leftover Halloween.

Iron Bar pumpkin. Iron Bar.

It's good in risottos as well. It's amazing, it gives you a lot more flavour.

So if you want to cut a good inch wedge...

Always start a soup off with some onions finely chopped.

Any sort of keys to making good soup do you think?

I think it's not putting too much liquid into it

because you can always add stock at a later stage

rather than drowning it all at the beginning when you make a soup.

What happens when you blitz it all, you make the soup itself,

I remember when I first came in England and I saw these pumpkins.

What are they doing? That's food.

But they're quite difficult to attack, aren't they?

They're big. They're so versatile

you can do so many things with it.

Soup today. You can make raviolis with it.

You can do so much with it.

I just think by using a pumpkin in different ways

it's bang in season, there's loads of flavour and

it's so strong you can add different flavours to it.

It doesn't have to be just a plain, simple pumpkin.

We call this iron bar. What do you call this, Gennaro?

This particular pumpkin? Cingarela.

Cingarela. Cinderella.

The Cinderella almost wants to ride on a pumpkin.

A popular song, Cinderella is coming. Did you know that?

No, I didn't know that. But it makes complete sense, doesn't it?

But it's good.

Do you boil it? Do you treat it like a potato?

That's fine, actually.

Can you do a little bit more for the top as well? OK.

In the pan we've got the onions,

butternut, or the pumpkin even.

Add the veg stock on top.

And bring it to the boil.

Can you get the same effect with just using water?

No, always use veg stock.

It's much, much better.

Add the parmesan, but use all the skins.

So that's the rind and you're going to blitz that through the soup, are you?

That's all going to blitz down and give it a lot more

earthy flavours to it.

On top of the soup as you saw at the beginning

we're going to dice some of the Parmesan as a garnish.

As you place it on top of the soup

it starts melting down and gives

a bit of texture and richness and saltiness

to the dish itself.

Put it on a bit of bread and eat it.

Bristled with some olive oil on top, eat it.

Smash it all up and make lovely filled tortellini.

Cook it with pasta and pizza. Oh, my God, it's endless.

You picking up tips there.

Waste not, want not, my nan always said.

Bryn, what's going on in Wales?

Your restaurant is obviously in London.

You use a lot of Welsh ingredients.

As much as possible, yeah, definitely.

You go down there and source it, you get your game from Wales.

The game at the moment is from my Dad and my uncle. They shoot it for me.

Traceability.

I know which field it came from when he shot it.

There are a lot of Welsh people who make a pilgrimage

to your restaurant, don't they?

Saturday afternoon, 50%

will be full of Welsh-speaking customers as well

so, I think I speak more Welsh down here than I did when I was in school.

Really?

Definitely. It's quite important they come down and support me.

Now, you used to be an employee at Odette's originally? I was.

How was that? Was that a big leap?

It's the biggest leap I've ever done.

The hardest thing I've ever done, but the most enjoyable as well

because you're in complete control of your own destiny in a sense.

It comes with its fair share of headaches, though.

A lot of headaches, to be honest.

Definitely worth it. I enjoy every day going to work.

It's when you wake up every morning,

"Right, what are we going to do today?" So it's very good.

Do you want to take some seeds? Right, seeds.

We're going to use the seeds, to give texture.

Just peel them all off. So this needs to come off?

Take the outside shell. They're quite difficult to hold.

So you dry them out, presumably? Wash them all first.

In a frying pan, a warm, dry frying pan,

add the seeds and let them sit there for a couple of seconds.

That's how you make it.

So we always make our own at the restaurant.

A lot more flavour and at the end of the soup...

It's a lot of palaver.

But do you know what? It tastes good and that's the most important thing.

So the soup's come up to the boil.

Right, what now? Blitz the soup for me. Certainly. Just enough liquid.

The pumpkin that we sauteed off, we just drained it off into the pan.

How long did that take? It takes two minutes maximum.

I'm going to add the ceps to the frying pan,

the same frying pan, keeping all the flavour.

So everything in here, the rind...

Everything in there and we just blitz it altogether.

Do you season it right at the start?

Because parmesan is salty you've got to be careful with the seasoning.

You blitz it first, then you carry on the seasoning.

If you season it as a soup as you would normally,

and it's too salty, you're in big trouble

serving salty soup to your customers.

We actually have a vegetarian menu. Do you?

So we do seven courses of vegetarian food. Whey!

And this is one of the dishes on the vegetarian menu.

That's perfect. Perfect. Hear that?

So we got a bit of chopped chives,

a lot of colour. Turn the heat of.

Add the chopped chives.

So we go from completely wild game

to vegetarian food.

Is it popular?

It's very popular.

I'm always amazed at the amount of vegetarians we get now.

Much more so than we used to.

Since we put the vegetarian tasting menu on,

we get a lot of people but they're not necessarily vegetarians.

That's what's good to see.

Some people want a lighter option sometimes,

this is one of the options that we can give them at Odette's.

The pumpkin soup's in the bowl. That's your pumpkin bits.

The pumpkin dice on top so they're just sitting there nicely.

Well, I don't know, maybe.

It's a modern world.

You see the pumpkins, they always touch the ground.

The ceps, the porcini, they're growing.

It's Autumn so forget about Hallowe'en. Pumpkins good.

And to finish the dish off, a little bit of Parmesan and that all melts.

OK, Parmesan, so you've got seeds, ceps, a few chives just

because you're a chef.

OK, remind us what that is.

That's my pumpkin and Parmesan soup with roasted ceps. That easy?

That easy, yeah, it is. That simple.

Right, OK. Well, let's go and see what Joss thinks of this.

There you go, Joss. That was so quick, I can't believe that.

It was very quick. Look how pretty it is.

Well, it's got to be pretty, cos you do eat with your eyes

at the beginning so if it looks good, hopefully, it'll taste good.

let these guys try it.

It's so good. Is it? Get all of the nuts.

It's getting crunchy as well.

Yeah, the crunchiness, the saltiness, the richness, it's all in there.

Yeah, yeah. Beautiful.

And that's a great way to use up all the flesh from those

Halloween pumpkins.

Coming up, I'll be cooking a very autumnal beetroot pan haggerty

and a giant pork chop for soccer star Peter Shilton after

Rick Stein explores the little-known delicacy of hopshoots.

I love seasonal food and the shorter the season,

the more respect I have for the qualities of the product.

For just a few weeks starting in late March, there's hopshoots,

a delicious rarity and a by-product of hop growing, something I've

been aware of because I love beer and the hoppier, the better.

"I hate doing it, I hate doing it." I said, "How long have you been

doing it for?" "20 years but I hate it," he said, but he's so good at it.

At the end of the day, it's something you've got to do.

You've got to make a living somehow, haven't you?

But you're so good at it. Yeah, but...

No-one likes work. They like the money but they don't like the work.

Well, this is a cluster of tender hopshoots but in fact,

they only need two to go up the strings.

They just to used to throw away the rest of the shoots

but they're a real delicacy when they're this young and tender.

They're revered in Northern Italy,

particularly around Venice at this time of year,

and the way they cook them is always the same -

just lightly boil them

and then just a bit of olive oil and Parmesan or probably some

Hollandaise sauce or just hot butter would be lovely with them.

Yeah, they're great.

And a glass of Herefordshire cider, or if I'd been really clever, beer.

I'll stick to the day job.

Cider makers are a breed unto themselves.

They're eccentric, passionate and totally under the spell of the apple.

Julian Temperley's cider apple brandy is as good as any Calvados

I've tasted, if not better, and that's what I've come for today.

God, it smells lovely.

It's a very comforting sort of...

You feel like you're in France, I shouldn't be saying this because

it's Somerset but, you know, it's got that lovely Calvados-y smell in here.

People have always asked cider makers,

"Why don't you distil and produce a spirit?"

And we always used to say, "Well, we didn't want to go to prison."

But in the '80s, customs granted us a licence for producing a spirit

from the orchards of Somerset and we now have a ten-year-old cider brandy

and it now goes to the Malt Whisky Society in Scotland

Julian maintains they've got totally different personalities.

So how does Fifi differ from Josephine then? Well, Fifi is...

It's a bit flighty. It's a smaller still, a bit faster.

And, as a result, it's more fruity, it's a bit stronger,

it's a bit fierier. Oh, yeah. It's a bit more...

This is sharper but I mean, one guy who's of a poetic nature that

writes about these things said she was a bit flighty, small and fast.

We are an artisan distillery.

We're not an industrial process so, actually,

we have to resist that sort of Anglo-Saxon wish to

industrialise everything and have a whole line of things.

I mean we were talking to a distiller last week who was

really, really chuffed.

He said his stills weren't crappy old things like this.

and it tastes more like Calvados than Calvados but just everything

about that farm was just so much fun because he just loves his two stills.

The whole idea of two slightly risky, French ladies, it was just so funny.

I'm making apple pancakes with cider brandy custard.

I've peeled chard and sliced apples, added brown sugar, butter,

ground cloves and cinnamon.

I put those in the oven just to bake down and meanwhile,

I'm making pancakes. Flour in a bowl, eggs and whisk in some milk.

Oh, and a pinch of salt.

I'm just beating out the last lumps from my pancake batter

and this is what I would call a restaurant dish

because everything's made up beforehand

so much apple-y flavour which will come through in the custard.

I'm a bit rusty at this.

I thought I might have to use a palette knife but no, the old

skills are still there.

So I need about eight pancakes to go with this,

probably more as most people will want second helpings.

The apples have cooked down nicely,

exuding a lovely juice with that brown sugar, cloves and cinnamon.

And now to make the custard - egg yolks and caster sugar whisked

together and then you pour on boiling milk and cream.

And now back into a saucepan to finish the custard

but before you do that, the apple brandy.

Quite a good slug of it to really bring out that flavour.

It's quite a delicate business making a custard like this.

There's very little margin for error

but I tend to use my little finger as a temperature gauge.

You could heat it up in the oven or, dare I say it,

heat it up in a microwave.

Finish off with that custard, smelling of Julian's apple

brandy, and a drizzle of that lovely brown sugar and apple juice.

Well, I've made this dish for many, many years,

probably getting on for 30 years now, but...

It's so good.

Having visited Julian Temperley and seeing those puffing,

steaming stills, it's sort of indelibly in my mind now, sort of

an image of a bistro in Paris in the 19th century

and two gals called Fifi and Josephine.

Fabulous, great stuff as always from Rick.

Now, I've been back out in the garden this week

and dug up some great seasonal veg.

This is what it's for, I'm not just randomly wearing these.

But I know you like your meat,

so I've got in here a Gloucester Old Spot chop.

All the butcher's done is take the hooves off and given it to us.

Look at the size of it, I've never seen anything like it but

Gloucester Old Spot pork chop, just a small one for you for breakfast.

A bit of seasoning, I'm going to pan-fry that just gently,

gently, gently, and then roast it in the oven.

I've got one in there anyway

so I'll quickly wash my hands cos I'm going to do my beetroot

to which, obviously, you need these gloves on for your beetroot.

But the idea is we're going to keep the leaves as well

so I'm going to cook with the leaves.

I'm going to take the beetroot off,

peel this, slice it and layer it up with the onions.

When you started to play football...

You did it when you were a young kid, obviously...

13 years old... But it was really young when you got signed.

Very much so, James.

I was signed for Leicester as a 15-year-old apprentice.

when I was 16 and a half. I was still an apprentice.

Cos a goalkeeper who was at Leicester at the time, a fella called

Gordon Banks... Just the...! ..was away on international duty.

They didn't postpone the game.

We were playing Everton in the evening.

On the afternoon of the game,

I'm sort of washing the dressing rooms down, cleaning the boots,

putting my own kit out.

Went home and had a bit of a sleep and a bit of tea.

Came back, played against Everton, won 3-0,

and, at eight o'clock the next morning, I'm back at the ground

cleaning my boots, and the other boots, and washing the kits.

I suddenly realised there's a bit more to football than just glory.

There's a lot of hard work.

To be fair, I just think a lot of that's disappeared with

the youngsters and maybe they should bring a bit of that back.

Learn your trade first... Well, the glory has.

But the basics, sometimes, the understanding of the game,

what it takes and what it's about, is not what it should be, sometimes.

I was just going to say, I used to have a pair of goalkeeping

gloves like those when I first started. Did you?!

Somebody said they were Teflon, but I don't know. Brian Clough...

Tell us about Cloughy, then, cos we've all watched...

The film was just fantastic.

The Damned United, it was just incredible.

It was a great film in terms of the acting.

It wasn't the best time of Brain Clough's career.

I was with him at Nottingham Forrest in the late '70s, early '80s,

and I think that was his peak time as a manager.

In my case, club level, peak time as a player.

We won nearly everything in English football.

Two European Cups, which is now the Champions League, which is

unheard of for a club... You won it back to back, which was incredible.

Incredible, yeah. He was at his peak, then. Peter Taylor was his assistant.

They'd just come together and they were magic.

Like all good managers, chefs, any walk of life,

He'd like the players having a drink the night before a game.

I've got to say that.

I mean, I personally didn't do that...

Yeah, yeah! ..but a few of the lads in the team did. No, honestly!

A few of the lads in the team did.

It went wrong once, I think, when we went to Romania,

and the night before the match, the bottles of wine came out.

"Come and have a drink..."

Just to make the lads sleep well, forget about the game.

And it went a bit too far that night,

but I think it was more cos of the Romanian wine.

I don't know if you've had any Romanian wine.

I don't think it was the best.

We had a one o'clock kick off the next day

and we had our pre-match meal. We're talking about early on.

We had it at ten o'clock in the morning, so it was like a brunch.

And about three or four of the lads came down with hangovers,

so you can imagine what it was like. Not the ideal preparation.

In fact, one of our centre halves, Kenny Burns...

Burnsy was a great player and character...

I played for England when I was at Leicester.

It was the first game after the World Cup in 1970.

I was only ten at the time, when I made my debut(!) Long time ago.

It's still a record.

Beckham has, what, 115 caps?

But, unlike Beckham,

you played most of the 90 minutes, as well.

Yeah, that's true.

A couple of games when I had this rivalry with Ray Clemence,

the ex-Liverpool goalkeeper. We were sort of together for ten years

and we had the rivalry for quite a long time. Ray got 60 caps.

If he hadn't have been around, I could maybe have got a few more,

but it was something I'm very proud of...

but obviously it was over a 20-year period and three World Cups.

And over 1,000 games, yeah. Yeah, three World Cups.

But, I mean, David has done tremendously well

for an outfield player.

So, I've got my little pan haggerty. Bit of stock in there.

The idea is this... Oven really low.

That's just layered up with beetroot, onions and cheese,

bit of salt and pepper. Pop that in the oven.

The pork's cooking away nicely. I'm going to take the tops now

and just blanche these.

That one's cooked for about an hour, by the way.

From football, to Strictly...

Nice bit of footwork there! Exactly!

But, I mean, I've done it before, so I know how much hard work it is.

You done quite well at it, didn't you? Yeah, I think you're...

A blip somewhere along the way, I believe. I did.

I got to the semifinals, I didn't do too bad.

That was my mother on the text.

That was my mother on the text more than anything else, I think.

The training wise... What are you doing tonight?

You're doing the waltz?

All the training's been done, now it's just being in the studio,

that I actually knew what I was trying to do, being in goal,

but when you go on Strictly, it's a new thing to try

and you just hope that you don't mess up, really.

I think that's what it is.

I've got a great partner in Erin.

I was quoted as saying she's one of the best managers I've ever

played under, cos she explains things well

and she's got authority,

but she also works you hard, which is what I like, as well.

But we've had a laugh.

She's done all she can, but the rest is down to me.

It's down to you on the night.

Right, I'm just going to take my beetroot...

When we got to the semifinals and you get to pick your music,

and Camilla asked, "What would you like to dance to?"

and I said, "I Want To Go Home" by Michael Buble.

And I did genuinely want to go home.

Cos it got harder and harder.

But you have to learn more dances as you go on? You do.

It gets harder and harder.

Something to look forward to...

It kind of overpowers everything else...

But we've got the beetroot there, bit of sherry vinegar,

the beetroot topped apple, the pan haggerty there.

That's pan haggertyy. Is it? That was all the work.

All I did was put that in the pan, Peter.

Try that.

Red Leicester.

That's not bad, actually. That's pretty good.

There's no better way to cook beetroot.

Now, if you'd like to try that pan haggerty or

if you want to have a go at any of the recipes from today's show,

Take a look at this.

Great to have you back on the show.

What are we cooking today, boss?

I'm going to trim these lamb cutlets, bring them onto single bones

and flatten them and marinade them, while, if you can, please,

mince that onion and chop it up fine, blitz that...

This is a nice little sauce. You call it tomato gravy.

We call it gravy, unfortunately. Sound good to me.

You're going to run through that. I'll run through the ingredients...

Some shallots, garlic, chilli, palm sugar...

What's this?

It's not cinnamon... That's cassia bark.

That's same family, but slightly different to cinnamon. It's...

It's not as strong, is it? No, it's not as strong.

It's actually pretty sweet, really.

The Indians, we tend to use that more frequently than we use cinnamon.

We've got a bit of palm sugar and some tamarind.

What's the liquid in there?

You've got some good malt vinegar in there.

The goat actually has to travel a few miles

a day for a little bit of pasture.

So they become very...

Pretty tough. Fit as a fiddle.

Fit as a fiddle, too. Yes.

Just as Indians would be.

There you go. Right, so this is the marinade for it.

That's the marinade. So what I'll just crush some ginger inside.

A little bit on the plain.

All Indians watching won't agree with me, of course.

Why's that? Because they'd want to

puree it nicely in a blender or on a stone.

But this works just as fine. I should get used to this.

I'm typically Indian when I'm cooking, as well.

OK, so ginger, garlic.

I'll tell you what they are.

I'll tell you what those powders are.

I've got my tomatoes blitzing up. For our sauce.

We're frying of all these ingredients.

And then I'm going to put the tomatoes... Into it.

Because it can be quite strong?

Turmeric is not great for flavour.

Turmeric's flavour pretty off-putting, actually.

But turmeric we put for various reasons.

The first one being that it kills all the surface bacteria.

So if you're thinking of India

and you're thinking of the fact that we've got a tropical climate

there and everything's going to start getting spoilt,

the turmeric kills all the bacteria that goes into it.

Cos it's used in antiseptic, isn't it?

It's a brilliant antiseptic.

It's a great one for all sorts of things,

including aches and pains and joints and everything else.

I'm thinking it's not a spice, is that right? It's not a spice.

It's a condiment, sir. Right.

So, the difference is what?

The difference between a spice and a condiment

is simply the fact that all spices,

with the exception of pepper, consist of oil.

And it's the oil we want for the flavour.

the flavour out. Now you know. See, they're marinated.

You can keep them overnight.

24 hours.

So they've gone in a couple of hours in the spices.

They've gone a couple of hours, yeah. The spices in there.

Get them penetrated, cook them well.

In the meantime, sir, I need to get my...

So we're not going to fully cook them,

cos they're going to get cooked again, right?

No, they're going to get cooked again.

We're just going to sear them nicely.

A bit of garlic there. We're getting through all the ingredients.

They're getting less. They're getting less.

You're doing very well. I was panicking earlier!

So you're celebrating in the restaurant,

you're celebrating 15 years?

15 years of Cafe Spice, yeah. On 14 November.

I mean, Indian food, everybody loves it.

The British palate seems to love all that sort of stuff.

But do you find it's changed over the years?

You can experiment a little bit more?

I'm always experimenting, as you will know.

I'm very fashionable, using British produce.

What have you got here? I've got garlic.

I've put the cumin on the garlic and chopped it up a bit,

so that it doesn't splatter everywhere.

Then I've got a little butter

and oil in the pan. Saute that off.

In the meantime, I've got my...

That goes into your potatoes, right?

I'll just run through the salad.

We've got coriander here, a bit of cucumber,

some onion and some chilli.

That's gone in there.

And I'm going to use this stuff,

which I haven't seen for a while,

since the days of duck a l'orange.

LAUGHTER

Iceberg lettuce. I love this stuff, it's great. I love it.

It's a bit underrated at the moment.

People have gone off,

because all the other fancier stuff

has come into play.

But what I'm going to do here now,

Mr James, is get myself organised.

So a couple of eggs in the plate.

Right, so we've got to lime juice in the dressing.

It'll go well with duck, as well.

There you go.

The lamb doing... There's one.

Is this on the menu at the moment?

It is on the menu, yeah.

It is on the menu at the moment, it's going great guns.

The staff hate me for it.

I bet they do!

So it goes in the flour first? Yeah.

It goes in the flour first.

Do it here so we can see.

Here's one. It's pretty big, as you can see.

But then our community people love everything big.

They love their food. Sounds good to me.

It's all they live for, is food.

See what your eating, then, can't you, really? Then the egg.

It's like this club we have started recently

called the Greedy Pigs Club, you know?

The Greedy Pigs Club?

Yeah, we do it once every five, six weeks.

It's meant for Parsis,

so they can come every five or six weeks

and I cook up a traditional Parsi meal for them. Right.

They get no choice, because if you tell a Parsi what he's eating,

My sauce is about there ready.

I'll give you the cloth. There you go.

Let's clean it up a bit.

That wants about a minute in the fryer, something like that?

I would give it about two, three minutes,

just to get it nice and hot,

all the way through.

This thing on. You've taken it away! I came to taste it.

Yeah, I haven't blended it yet.

Fantastic. You want it back in the blender, I take it?

Yeah, if it's in the blender, it's even better. You do that.

Other things you could do

instead of lamb, you could do that with chicken?

Beautiful with fish.

With fish the same way?

Yeah, you can with fish the same way.

And that's your sauce,

as easy as that.

As easy as that.

And you want a bit of chopped coriander in there, do you?

As usual. I love coriander. Yep.

I think coriander is one of the most fabulous herbs.

Don't forget, that's got the

tamarind in there, as well.

How can you forget? One ingredient. Sorry.

As long as they don't forget it at home, it's OK. Exactly.

Tomatoes from your garden?

No, these are not.

I've ran out of tomatoes, you see.

However, I've got some aubergines

on the way in about 15 minutes.

Yeah, fantastic. Got some aubergines.

I can't eat aubergines,

but I love anything fresh.

There we go, sir. Look at that.

Looks great, that, don't it?

Looks good. Fantastic. There you go.

There you go, sir. There you go.

Salad's nice and ready.

Very pretty, too.

It's all in the chopping, Cyrus.

I know.

People are geniuses these days with a knife.

Especially when they come from Yorkshire.

LAUGHTER

Everything's good up there.

Including the airlines. Have you heard of them?

on a bed of lovely James Martin tomato gravy

and served with a fresh cos lettuce, tomato,

cucumber salad with mint and mango and ginger relish.

Just cos you said gravy,

it's no way of getting your own back.

There you go. Take a look at that.

Looks fantastic. Yeah! There you go.

Look at her. "Yeah!"

Lamb cutlets for breakfast. Oh, I know.

Tell us what you think of that. Right-ho!

Is this something you would have a go at?

You're a bit of a keen cook?

Yes, I love cooking. I'm nervous about these outside bits.

What do you mean, nervous?

Cos they never come out... They always come out soggy.

Obviously, I'm an authority on gravy, you understand.

You stand on stage naked twice a day

and you're more nervous about eating a bit of breadcrumbs.

No, I can't make them.

Oh, right. You can buy them. They're called panko breadcrumbs.

They're Japanese crumbs. You can get them fresh, too.

You can make it fresh.

Two weeks, if you want to keep it.

Cook it nice, pack it up in a little tub, keep it away.

It's great with fish, actually, that sauce. It's great with fish, as well.

It's fantastic.

Now, you see, I'd describe that as a lamb and potato fried sandwich,

but it was very tasty, too.

Now it's time for Keith Floyd to travel all the way

up north to the Orkneys,

where he's finding out exactly what the islands have to offer.

For our nautical cooking sketch number one,

they've given me this spacious galley.

Poor old Richard is hiding there in a bunk

and you couldn't swing a seal in this place. Anyway, I made the soup,

you remember, the Scotch broth with the chopped carrots, leeks,

onions, pearl barley, dried peas and beans and mutton and stuff like that.

And a rich and warming brew it is, too.

I think that would cheer up any diver who's been about 50 fathoms

deep in the freezing cold North Atlantic waters.

I'll get rid of that, if I may. Thank you very much.

That is the freshest crayfish you will ever get to taste.

And, in a London restaurant,

that piece alone would probably cost you 18 quid.

However, it is possible it would taste a little better than

mine's going to do. Did I hear myself say that? Of course not.

We pop that in, Richard, if we may, into some melted butter.

Whack the gas up.

The good thing about... Are you slipping, dear?

The good thing about these programmes is we never rehearse them.

You couldn't possibly rehearse in a space this size.

Into that, we add a little chopped bacon.

While the gas gets up frying speed.

Little pieces of chopped bacon.

And some little pieces of red pepper

plucked from the mast.

From the window boxes, or the porthole boxes,

I think they were grown in.

Let that sizzle around for a moment or two.

You know, I must say that sometimes we get letters from people

saying, "You don't really explain

a little bit of fish stock from some

crayfish legs and some white wine.

OK? I shall need that in a moment.

In fact, I'm going to need that now.

So Richard, we'll have a little close-up here, if I may?

Pour my stock into there.

And let that sizzle for a few moments.

Keep a close eye on that and, by the magic of television,

we'll rejoin that in a second at a stage further on.

That's excellent.

That's been cooking in fact in real-time for about

five or six minutes. Just to go over my fish stock again,

I merely chopped up some onions, added some white wine

and some water and a few crayfish legs and let it

simmer for about 45 minutes,

until it was quite well reduced.

I happen to have crayfish legs.

You could use a fish head, if you have one.

They didn't happen to catch any whole fish today.

Right, that's the situation at the moment, Richard.

Whack the gas up to maximum now.

It's always difficult.

This is a tiny little galley.

Got a good stove, but I'm not familiar with it.

Then we simply take the piece of fish out now to let that rest,

so it doesn't overcook.

Put it on the plate while we finish off the sauce.

That's gas down to minimum again.

Help. Very difficult.

There we are.

And, a little drop of goods Orkney cream.

Into there, comme ca.

Stir it round, check for seasoning,

which I will do in a second.

Mmm.

That is extremely delicious.

A little bit of pepper.

And pure extravagance... Sorry, I'm wobbling.

You all right, Richard? You happy in your bunk there, I hope?

It's a delicious fillet of crayfish.

We'll pop that over there like that,

around like that.

Try and make it a little bit more decorative.

And, what I'm going to do,

is offer this to the captain, the skipper, Addie.

will just have to eat the Scotch broth.

There is a class structure, of course.

They're the paying customers.

There we are. We'll call this after the ship, the Sula Sgeir.

So we'll call this Crayfish Sula Sgeir

and give it to the captain.

Mmm, excellent. It's all right, is it?

Delicious, indeed.

And can you just tell me the name of the ship again,

because I just can't pronounce it properly.

The name of the vessel is Sula Sgeir. Sula Sgeir.

back to being the galley boy as usual.

OK. Thanks a bundle.

He even washes up and everything. Good.

It's all good. Yes, thank you.

And some nice white wine as well.

Oh, I forgot the wine...

Back on terra firma, it's time to go to St Margaret's Hope

and meet one of Orkney's rising stars, Alan Craigie.

Without any further ado, a quick swig of this home-brew from your auntie?

Your uncle makes this? That's right. Cheers.

Terrifying stuff. Now, if I drank a whole glass of this,

I'd be carried out of this place. I don't think that's going to happen.

Listen. Talk me round these dishes. They look superb. This one, what is it?

This one, this is poached turbot, poached in a fish stock

with a wee touch of white wine,

and it's just finished off with a mild mustard grain sauce.

Looks absolutely delicious. Very good indeed.

And this one, here, too? This one, this is halibut.

It's poached in a wee bit of Noilly Prat, and stuffed with some

back to where you belong, and the location here, it is second to none,

when you can get food like this, it's worth being here, I would say.

What was Los Angeles like?

What was it like? It was big.

Smoggy, dirty, smelly. The food was disgusting.

Even, like, their markets when you're going to buy

what they term as, fair enough,

the veg would look beautiful, lovely, big tomatoes, massive strawberries.

They all look very presentable but they had no taste at all.

Everything seemed to be forced on.

Even the fish. If you went for scallops, they were all pre-poached,

and the salmon you got, it was just crap. Even the beef.

My mate Euan was out there for a while on holiday,

and as a butcher, he just couldn't believe the quality of the beef.

He said he couldn't sell it in his shop.

Although you get the sunshine and all the rest of it,

in California, but you can't get food. That's for sure.

it's a fish soup, it's very simple.

Look at the ingredients, very quick to do indeed.

Superb haddock, lightly smoked, no nasty artificial flavourings or

colourings in that, a bit of flour, a few potatoes cut up, tatties,

as we call them here, onions, a bit of butter,

a bit of local Orkney cream from the wonderful cows here

and Alan does this in a modern way. I pinched his recipe.

Rather than boiling it up in milk, he uses a real fish stock,

finishes it off with cream to make a modern but classic Scottish soup. OK?

Off we go with the cutting up.

Thanks to the magic of television this soup is almost ready to add

the haddock but, before I do that, let me explain exactly what I did.

Melted some butter in the pan, added some sliced onions

till they were soft, stirred in some flour to make a roux,

poured in the fish stock to make the yellow sauce which we have,

"What is a bannock?", I hear you cry.

It's a very simple Orkney griddle cake made from

the locally milled barley flour, which is this,

which in turn is mixed with milk, cream of tartar and baking powder

until you have this sort of paste.

It's formed into a shape, whacked onto the pan

and cooked either side for about five minutes.

The best way to enjoy one of those, if not with the Cullen skink soup,

is of course with a piece of Orkney cheese.

Wonderful, locally made farmers' unpasteurised Orkney cheese.

It's absolutely superb, it really is.

Meanwhile, back at the soup here, and have a good look,

I think it's nearly OK, it needs a few more minutes to cook,

so the best way to really enjoy that

and to get the full flavour of the Orkneys, from its legends,

from its history, from its mists of time,

is through a poem by the great Orcadian, George Mackay Brown.

Beach shineth in blackness,

after hard voyage, a hidden valley.

Laboured long till ebb of light,

Hungry men round a dead hearth.

Grim died that darkness, of horse, heart, a hallowed harvest.

Here, that was good. I know I'm not Omnibus,

but it was a good poem, wasn't it? It is a cooking programme.

Reach deep into here, have a good sniff and a good look.

Pieces of haddock, the potato, the onions, stuff like that,

all I need to do to finish the soup off, add a little cream,

not too much, and a bit of fresh parsley

and then this is the moment in the programme when I invite our guest.

Richard, where are you? We've not much time left,

this is the moment when we invite our guest,

who has lent us this place, to come in and pass his opinion on this.

Usual rules apply.

Yes, it's brilliant, and you stay on the programme,

anything less firm and qualified from that, and of course, we edit you out.

Yes, definitely, it's lovely.

Is that Orkney on a plate, in fact?

Without a doubt. It's beautiful.

Thanks for teaching me the recipe. My pleasure.

The thing is, you see, what I also do on this programme is,

I learn a great deal.

I know I carry my flag around saying eat simple, eat fresh,

it isn't without these people,

who can cook really sophisticated meals

that I learn these very simple things from, simple food,

well cooked with love and with heart, is the best. Isn't that?

That's it, without a doubt. Brilliant.

Now, the island of Stronsay is not the important fishing port

of former times. But, happily, tradition dies hard.

The tradition of running to the pub will never die.

Here's a rare shot of me making a dash for a quick one.

Behind, in the garden, the work's raven stands guard

Folk from far and near, travelling by ship,

are drawn to the eye of the social event of the week.

It is of course the ceilidh held at the village hall.

John is in fact the local witch doctor here.

I'm sure he wouldn't mind me calling him that.

What he does, all of that evil liquid goes into this brides cog,

I hope I said that right, and it gets passed round the merry revellers

and you all have a little slurp.

Like that. And fall over! How's it doing?

All right. It's coming along. Not bad.

Is this unique to Stronsay, this particular drink? Oh, yeah.

It's just brought up on this.

Yes! Look, John, I'm going to take an executive decision here.

He tells me it isn't quite ready.

I don't think I care any more.

THEY LAUGH

How much of this should I drink in any one day? In any one go?

Stronsay's brides cog is a highly guarded secret

but I can reveal exclusively that it contains home-brewed beer,

pepper, sugar, rum and whisky, and it's boiled up and it's demon.

You see, the gentlefolk of Stronsay don't take any prisoners,

and thank God there isn't a ceilidh every night in high summer.

For a start, the nights only last about ten minutes

and for a newcomer, that can be very confusing.

As day turns into night, and back again,

as swiftly as a dram slips down a thirsty throat.

It's North versus South in the Omelette Challenge today.

Edinburgh's Tom Kitchin battles at the hobs with

Plymouth's James Tanner and you can see if they managed to climb

up the Omelette Challenge leaderboard a little later on.

John Torode brings a touch of spice to the show

with a Thai-style beef salad.

He braises beef in coconut milk, galangal, lemon grass,

ginger and lime leaves and serves it with a green, fresh mango salad.

And Mel C faced her food heaven or food hell.

Would she get her food heaven, scallops

with my plate of pan-fried scallops with pickled veg

and a lime and chive butter sauce,

or would she get her dreaded food hell, duck,

with my pan-fried duck breast and a potato and apple rosti?

You can find out what she gets to eat at the end of today's show.

Now it's time for Tom Aikens' visit to the Saturday Kitchen studio

and he's armed with a seabass.

Good to have you on, I've been looking forward to this.

So what are we cooking then, Tom?

We're going to cook this lovely fresh piece of seabass here,

which is going to be baked in the oven

with some lime zest and lime juice.

All on, chop-chop.

What I'm going to do, I'm going to get on and make the sauce. Yep.

Which is just fish stock, cream, some bashed lemongrass

and a bit of lemon juice.

Simple as that. Now, these are Granny Smiths, yeah? Yes, they are.

I use those just cos they have a little bit more sharpness.

A bit of acidic taste just to freshen it up a little bit. Right.

So where did your love of food come from?

Basically I sort of, I guess, when I was a lot younger,

in my teens, my mother was a very good cook.

She used to do a lot of home baking at home

and we always used to help out as much as we could.

And then my father, he was in the wine business,

and we would go quite often off to France for holidays and things

and sort of from there, generally, got into cooking.

Now, what was your training? Classically French? Yeah.

All classically French.

Since I left college at the tender age of 18,

I then came down to London and worked mainly in...

Well, all Michelin restaurants and all classically French-trained.

Which was probably one of the most famous ones

at that particular time, La Tante Claire

Pierre Koffmann? Pierre Coffman, yeah.

He's a great guy, amazing chef,

and I really loved working for him.

And then you worked for another very, very famous chef -

who has just opened a restaurant in London - in France,

was that right? In Paris?

Joel Robuchon.

Yeah. Yeah, L'Atelier...

which is now open, I think it's been open for about two months now.

It's amazing, he's an amazing chef.

When I was there, working in Paris, I was there for a year.

It was absolutely incredible. I learned a hell of a lot.

Very, very long hours. No sleep. Yeah, well, exactly.

Cut that in half and give me a squeeze of juice in there.

What I'm doing here, I've got olive oil,

some lime zest,

and I'm going to slice this fish fairly thinly on there.

We're just going to lay that on there.

So this way of cooking fish,

is this the way you cook it in your restaurant?

Yes, sometimes. It's just sort of

a little bit of a healthier way of doing it, and also simple.

If you don't have any frying pans at home, this is the way to go.

Is that for all the Chelsea set, then? Well, you know, could be.

Lighter way and easier way of eating, yes. Indeed.

The bass that you've got in here,

is that sort of line-caught or farmed? It is.

It is line-caught seabass.

It's escaping.

But the smaller ones that people would buy from the supermarket...

Yeah, they're all farmed seabass weighing about 450 grams.

How do you feel about farmed bass?

Yeah, I mean, it's all going to happen,

I reckon in a few more years

we're all going to be eating farmed fish, I'm afraid to say,

it makes them grow too quick.

I have to say, particularly catching bass,

I go fishing quite a lot on the south coast,

there's loads and loads of bass.

Some days we can be out and catch 100, 150 seabass. Really?

The big ones on the line. Yeah, you catch them with live mackerel.

They tell you they're disappearing.

Lime juice, lime zest, salt - in the oven.

Two, three minutes, and then it'll be ready.

So that just goes on to what? A hot tray? A hot tray.

Simple as. Easy as that. Easy peasy.

You've got one restaurant in Chelsea

and another one that's just opened. What the other one like?

The one that I just opened literally two weeks ago

is a more... Very simple sort of casual eatery,

all-day dining - or will be.

What's that called, Tom?

It's called Tom's Kitchen.

Bit of free marketing.

But that's just going to be all sort of home-style,

sort of comfort food.

We can just... Sit and relax.

What's going on in here? Have you put any sugar in there?

No sugar in there.

Back here. There you go.

So we're just going to reduce that down,

just a touch of sugar.

So this is going to give it a bit of acidity to the fish.

And then once we reduce that down,

we'll put a little bit of olive oil, and that's it.

And then to garnish it,

I'm just going to do a few of these fresh herbs here.

Some chervil,

we've got some dill and we've got some tarragon.

All I'm going to do is just pick a little bit of that.

Now, is this the type of stuff that you've got in your new book?

Yeah, the book that I've done is not, I'd say, a typical chef's book,

there's sort of things you can actually do at home

and create at home.

A lot of the recipes are home roasts, soups, stews, casseroles.

There's some sort of nice sort of dinner-party pieces

Yeah, you can blitz that. Away you go.

The fish should almost be ready as well. We're ready to plate.

There we are. Just blending this lovely apple puree up.

And then, if you just want to give that a little pass

and that will be ready. Check the fish.

Blitz that.

Fish will be a minute.

This one?

Perfect planning.

I'm working today. There you go.

Blitz this up. Blitz them up. This is just the lemongrass?

Yes, that's the lemongrass, little bit of lemon juice,

fish stock, and cream. I love lemongrass. You do? Love it.

Very refreshing, very light.

I believe it's native to southern India,

but it's got a beautiful, beautiful...

And it's been around for years.

So what we're going to do with this,

Always want to be different.

You're waiting staff must love you, Tom! They do.

Get two of those on a tray, saves them going to the gym.

Anyway. Reduce that down to a syrup.

Little bit of olive oil.

That's ready. OK, so what's next?

Fish, I'm going to get it out of the oven.

I'm going all chefy, I'm making the froth.

Bit of froth.

Bit of froth in. So...

So are these the type of dishes that you learned in France,

or are you just adapting them? Just adapt them as you go along.

A little bit more lime. This is quite trendy at the moment, isn't it?

The old froth business. Yes.

Perfect. Right, we're done.

Fish on.

Touch of olive oil, bit of salt, bit of lemon.

Don't worry - if you haven't got a slate at home, put it on a plate.

Exactly.

There we go.

Or eat on your roof.

Go round your neighbour's house and hack away at his roof.

I'm sure they'll be so happy.

So simple, so light. Just a few herbs.

Tom, that is fantastic. The ladies over there are going to love it.

The ladies are going to love it. Don't know about the blokes.

Don't know about the blokes. That's fantastic.

Remind us what that is again.

The baked seabass, which has got lime juice and lime zest on it,

the apple puree, again with lime juice and lime zest.

And the sauce - the fish stock, the cream, lemongrass, lemon juice

and then fresh herbs.

Tom, it's been worth the wait. Thanks very much. No problem.

Pick it up. Let's go.

Get ready, get ready.

I don't know if you're going to pass this down,

you might want to slide this down. Dive in. Tell me what you think.

Goes with the apple. Got to be absolutely fresh.

Fresh as. That works really well.

Really, really well. Has a tang to it.

Real fusion food, the cream and the lemongrass.

I mean, I like Thai food as well,

I've been to Thailand a few times

and picked things up here and there.

A great combination.

I really, really like it. Really, really?

It's not too oily either, is it? No, it's nice and light.

It has a nice acidity to it,

very zingy and light in the mouth.

The apple disappears, doesn't it?

Very unusual to put apple with fish.

The Granny Smith, they're not an overly powerful fruit as such,

and they're good with the acidity of the fish.

A real good sweet-and-sour thing going on there. We like that.

You see, there we go, fish on a brick -

two Michelin stars, sorted.

Tom Kitchin, little way down here at 30 seconds,

but a respectable time.

Let's put the clocks on the screens, you know the score -

three-egg omelette cooked as fast as you can. Are you ready?

Three, two, one, go.

And I do say that Tom's not been practising! I've not!

You have, liar! I've not!

The concentration on their faces, you see.

I reckon Mr Kitchin's just ahead at this stage.

Level, neck-and-neck.

Make sure it's cooked, it's got to be cooked.

Tanner's trying to get in the top ten here.

GONG

Pretty, pretty quick.

It's awful!

Pretty, pretty quick though. I don't know who was first actually.

Probably I'll try this one first.

There you go.

Don't take too much. No.

There you go. And this one,

You are quicker. Oh, good!

You were practising, you liar! I was not!

27.92 seconds.

You're quicker than Mr Turner and Mr Roux.

A pretty respectable time there, we need a bigger board at this rate

Mr Tanner. I'm slower.

I reckon I did it in about...

26. 26.92.

You can take that back to Plymouth.

Not bad times, boys, but there is always room for improvement.

You know when John Torode's in the studio

he's going to produce a fine plate of food,

so when he said he wanted to make a spicy beef and mango salad,

who was I to argue?

But pay attention, there's a hell of a lot going on.

Tell us what we're cooking. I'm looking forward to this dish actually.

I'm doing a Thai beef salad

with a sort of quite an interesting Thai salad.

I'm doing it with a classic Thai mango salad called som tum.

The confit, French would be duck fat? That's right. Or goose fat.

Yeah. Confit, is basically confiture,

it's a preserving technique.

But what they do is, you add salt, you take the water out, you put fat in. Anyway.

But what happens here is, I've soaked this beef in fish sauce overnight.

Is this any beef?

This is just trims of beef.

In a restaurant, like the restaurant I've got, Smiths...

We serve lots of meat,

and we've got lots of trimmings.

What you do with those is always very, very difficult.

This is like the fatty, strippy bits that you can't use for anything,

maybe a mince, it's got sinew in it. So soak it in fish sauce first,

and then I'm going to flavour it with ginger...

Ginger and galangal.

Yeah. And lemongrass.

And then I'm going to put lots of coconut milk over the top of it

and cook it in a tray for quite a long time.

This fish sauce is readily available,

and it is a lot more perfumed than ginger.

But the other thing is that it must be cooked,

but it's also got a bit of heat to it,

whereas ginger is quite soft and, you know, mild.

But the galangal is perfumed, whereas the ginger actually is aromatic,

and I think that's the real difference. But the Thais, of course,

use as much flavour as possible.

Just chop it up and then get your lemongrass, the back of a cleaver...

And give it a bash,

gets all your frustration first thing in the morning.

You know about that, James, frustration. Yeah, exactly.

You're famous for bringing Australian food back

over to the UK but Australia,

they take influences from nearby neighbours so this would be...

Well, this is Thai.

Obviously, in Thailand, the deal is that they are our neighbours,

you guys have France and Italy, we have Asia.

And, of course, I grew up in a very hot country

so food like this is what you eat, you wouldn't at big stews and stuff.

Yeah. See what I've just done, the beef, the aromats, the ginger

Yeah. What? When it's black, it's ready? Look at that. Is that right?

Yeah, it's absolutely perfect. OK.

See, this is a really bizarre thing is everyone goes, "Oh, no."

But if you try that for your mates, you're going

to have to go out and buy a new saucepan, I think.

The thing about it, that's been cooking now...

We did 40 minutes with foil, foil off for two hours,

and that's going to crumble now, but all the flavour of the ginger

and the coconut milk is all soaked up in that meat. Right. Green mangos.

Green mango or green papaya?

But that's not a green papaya, that's a normal papaya.

Green papaya is very long. Classically, in Thailand,

they make something called Som Tum which is the salad

and it is basically green mangos, lots of herbs,

and bean shoots so if you wouldn't mind, while I just shred this,

I've got here coriander, fresh mint and Thai basil.

Now, you can use normal basil

but Thai basil is slightly more aniseed-y.

We used to watch them

and they'd get a knife and they'd go like that and then they'd...

But, of course, we've got this lovely thing called a mandoline.

But if you haven't got one of those, a sharp knife, I suppose.

Well, sharp knife, yeah, just shred it up or even a grater.

You mentioned the green mango, where can people get that from?

It's not the type of thing you get in the supermarket. Oriental supermarkets?

Unfortunately, a lot of supermarkets actually do serve green mangos

but that's all right. Yes.

Remember that every town or every city will probably have a Chinatown.

Yeah. OK, so that's fine. Now, look...

Not in York, mate, where I come from. Well, OK...really? Yeah.

Not even a Chinatown?

They don't have a Chinatown in York, are you having a laugh?

Equal quantities of green mango, green papaya and bean shoots.

If you don't have green mango or green papaya, you can

always use cucumber. Oh, yeah.

So, if I give you those shallots as well, get you to slice those

while I do my dressing.

Now, these are not the normal shallots, are they?

JAMES SIGHS OK, calm down.

What you need to do... This is what I have to live with, Rupert.

Every Saturday, I've got to put up with this. A chef.

What I've got here is palm sugar.

Now, you can use brown sugar if you want to, that's fine.

I'm going to drop that in the mortar and pestle.

I've got two dried chillies which I've roasted quite hard

so they're quite dark and smoky and burnt,

lime and I'm going to use fish sauce so there's four ingredients here.

Sweet, sugar, hot being the chillies with the seeds in it,

sour being the lime and salty being the fish sauce.

They should all fill your mouth.

Now, it looks like quite a bizarre dressing but this... In here?

Yes, please. Give it a good stir around with a fork, mate.

Now, are you into oriental food as well, Rupert? No, not really.

Not really? Do you not like chilli? No, I don't like chilli actually.

Oh. It's going well(!)

Great. Anyway, so...

Moving on, go on.

This is roast rice. Yep, roast rice.

What you do is you soak it in water for 20 minutes then you put it

in the oven and you roast it, OK, and instead of using peanuts,

you can use that in your salads and it works as well if not better.

It's a great flavour, I love it. Love it, love it.

Now, this salad dressing,

if you want to keep it as a sort of staple,

you can use it with cucumber, grilled chicken,

whatever you like, it's a good simple dressing

so one big nodule of palm sugar, one whole lime juiced,

two roasted chillies and a good splash of fish sauce.

Now, I mean a good splash of fish sauce.

Now, mix that all together.

I'm going to pour this over the top of that one first.

It almost goes like a nice paste. Yes, but it's quite a hot dressing.

Put that over there first.

It is hot and spicy, I mean two chillies in there.

Mix that with the chilli dressing first and then we're going to

put it through with the herbs if you don't mind.

you've got to be able to make something out of it.

Now, if you do me a favour,

take some out for Rupert cos he doesn't like meat.

Frightening. Look at that. And then we're going to mix this lot.

Chop, chop, chop. Some of those on there.

If you pass me that bowl, please. I'll... No, give that back to me.

Come on. What? Put the plate there. Put it there. There, there, there.

Honestly, I do love you, James, but you get very excited.

Look, this is fantastic.

Chilli dressing, in there.

Now, watch. On top,

pile that up. Look at that.

Roast rice on top of that.

So remind us what that is again.

This is a spicy Thai beef salad

with green mango and loads of chilli sauce.

Lovely. Sweet and sexy.

This for me is...

It's 10:15am on a Saturday morning.

It's not that hot and spicy. Oh...

LAUGHTER

rather than using peanuts. It's unusual with the roast rice.

It's really hot and spicy!

What do you reckon? Delicious. Really good. Beef is really good.

Beef is really good? Using up trimmings, it's a great way.

But you can use duck legs as well,

the same way you make duck confit, which is fantastic,

and it works really well, or do the salad without the beef.

It's just beautiful. Absolutely beautiful.

Very hot, very spicy, very delicious. Lovely.

See, Rupert, just wait until the heat really kicks in.

Spice Girl Mel C was up for the challenge of

facing her Food Heaven or Food Hell, but was hoping to avoid eating duck.

I had a tasty selection of scallops if she was lucky,

Because we know what everybody at home wanted. Three-nil.

Well, I heard whispers in the room

that the scallops were quite popular, but I think,

I think people want to give me hell.

Not these lot. They've chosen Food Heaven,

which means that's what you got. Woo! Come on! There you go.

There you go. Lucky, lucky.

Thank you. So we're going to take our scallops,

Bryn is going to open up our scallops, which we have there.

If you can deal with the mango,

I'll explain what we're going to do with the mango in a little while,

but I'm going to take these little veg,

because I'm going to pickle my own little veg

and do a very, very quick and simple pickle.

We've got some little turnips here, which are in season now.

You know in Yorkshire? Yeah. You're from Yorkshire, aren't you?

I am. Did you call swedes turnips?

These were turnips.

Because that's a turnip,

but you know you say you do carrot and swede? Yes, it's the opposite.

When you say carrot and turnip... It's the white ones.

It's a swede, though. You did it with swede but called it a turnip.

And, Halloween has just been, we never had pumpkins,

we used to have a swede, which we called a turnip...

If you're confused... ..and carved that out.

Can you imagine how hard it is

to carve out a turnip-stroke-swede thing, whatever it is?

Did you do that? Was that just in my house?

Have you been finishing off that wine from earlier?

I know that everyone in the north-west is agreeing with me.

Well, I hope you are.

OK, well, we've got a carrot here, these are little baby carrots,

and we've got our TURNIPS in there.

Yeah. I know what a turnip is now! I'm a grown-up!

The carrots are going to go in.

There's some manky bits in here.

Not any more. Those are out.

Right, and then we're going to make...

This is the pickle, all right?

So we blend it up, we're about to blend up our mango here.

I've got some water.

What are you doing? Getting the manky bits out.

Oh, right. Water and vinegar.

This, we're going to set it. We're going to set it with this.

Yeah? This is xanthium gum. Oh, OK.

You see that on the packet of things, used as an ingredient.

Yeah, it's used as a stabiliser

in yoghurt and bits and pieces. What is it?

It's like a thickening agent.

Yeah, but what is it?

LAUGHTER

It's like a thickening agent. I'm like my two-year-old daughter.

"Mummy, what is it?" It's like the difference between turnip and swede.

You've confused me. Do you think it's vegetable-based? Yes.

Yes, it is. You're just saying that to shut me up, aren't you?

Yes, it is. I've been told in my ear it's a bacteria.

Oh, dear! And that's from the fella that tweets a lot,

because you were doing all that earlier. Yeah.

Twitter was going wild today, because I'm here this morning

and I'm at X Factor: Xtra Factor tonight. Yeah.

And because, you know, all the ladies love James Martin,

all the ladies love Gary Barlow, so everybody's jealous of me today.

How many have you got? I've only been doing it for a few months.

How many have you got? About 700! You want that in there?

I've checked, he's got 17.

LAUGHTER

Yeah, in there, actually.

More than you've got! I haven't got any, I don't know what it is.

People were tweeting me to say you've got to start tweeting,

because they'd like to see you on it.

I only found out two months ago that you tweet on your mobile phone.

I thought you stood there with your computer switched on.

Yeah, you get these app things.

But be careful, you're always told not to talk about Twitter,

and we've just mentioned it about 50,000 times! OK.

Sorry. Do you want to cook the scallops for me, please, boys?

Right, this is a butter sauce, you'll like this one,

because it's butter.

Can you chop me the chives as well?

Can't go wrong with butter, can you? I'm on it. Butter and cheese.

We're taking some of the pickle. Do you want it cooked in butter?

Sorry? Do you want it cooked in butter?

Yeah, a little bit of butter and some olive oil.

That's the key to it. We whisk up...

It's already cooked.

Need a little bite to them as well. There's your veg.

They go straight into the pickle, which will give it a nice flavour.

This is a Japanese-y pickle. It's not piccalilli, which...

I do like Japanese food.

It is nice, I have to say. This is just a simple style...

So it's an instant pickle. It's not like it's been sitting in a jar.

No, piccalilli, you do with raw veg,

and it's the marinade that sits there for three months that causes

it to go soft.

That's piccalilli. Now, we've got the...

Can you grab us that one that's in the fridge, as well?

Yeah, got it here. Cheers. That's that one.

So this is the mango, right? That's the mango with the xanthan gum.

And it's just mango and xanthan gum, nothing else?

That's it, nothing else.

You just get a spoon and drop it in water. Look at that!

This is a jelly, but it doesn't melt. Magic. Now, that's magic.

I've got my sauce more or less done. My veg...

We'll just tip this out onto a plate.

The boys are then prepping up my other bits and pieces.