0:00:03 > 0:00:06Good morning. This is Saturday Kitchen Best Bites.
0:00:27 > 0:00:29Welcome to the show.
0:00:29 > 0:00:32We've got a great line-up of autumnal recipes to warm you up,
0:00:32 > 0:00:35cooked by some of the best chefs in the business,
0:00:35 > 0:00:36and of course, some celebrity guests,
0:00:36 > 0:00:39ready to feast at the Saturday Kitchen table.
0:00:39 > 0:00:40Yummy Brummie Glynn Purnell
0:00:40 > 0:00:43demonstrates how he's brought fine dining to Birmingham
0:00:43 > 0:00:46by making a veloute of butternut squash
0:00:46 > 0:00:48and he serves it with poached hens' eggs, persillade
0:00:48 > 0:00:51and a good old English Cheddar.
0:00:51 > 0:00:53Paul Rankin's one-time head chef Danny Millar
0:00:53 > 0:00:56comes over from Northern Ireland to cook a seasonal game bird.
0:00:56 > 0:01:00He roasts wood pigeon and creates an exquisite salad with pear,
0:01:00 > 0:01:04hazelnuts, watercress, chicory with a gin vinaigrette.
0:01:04 > 0:01:07Nic Watt brings some Far Eastern sunshine to the table
0:01:07 > 0:01:09with his oven-grilled tiger prawns.
0:01:09 > 0:01:11He marinade the prawns using chilli yuzu
0:01:11 > 0:01:14and serves it with a white miso aioli.
0:01:14 > 0:01:17And Sharon Corr faces food heaven or food hell -
0:01:17 > 0:01:18would she get her food heaven, hake,
0:01:18 > 0:01:22with my Singapore chilli deep-fried hake with pad Thai?
0:01:22 > 0:01:24Or would she get her dreaded food hell, dill,
0:01:24 > 0:01:27with my roasted gravlax with home-made dill mustard mayonnaise,
0:01:27 > 0:01:29crushed potatoes and watercress?
0:01:29 > 0:01:32Find out what she gets to eat at the end of today's show.
0:01:32 > 0:01:34But now, it's Galton Blackiston's turn to cook,
0:01:34 > 0:01:36and he's about to serve venison
0:01:36 > 0:01:39to someone who's never tried it before - enjoy this.
0:01:39 > 0:01:41Great to have you back. Nice to be here.
0:01:41 > 0:01:44On the menu, something very seasonal. Absolutely.
0:01:44 > 0:01:47Now is a great time of year for using venison.
0:01:47 > 0:01:50I'm a big advocate of using things in season,
0:01:50 > 0:01:53so we're coming into the game season now, big time.
0:01:53 > 0:01:55I just wanted to show you - this is the one I'm using,
0:01:55 > 0:01:58which is a loin from a roe deer, which is a small deer,
0:01:58 > 0:02:01bigger than a muntjac but not as big as the red deer,
0:02:01 > 0:02:03which is one of those. OK.
0:02:03 > 0:02:06Massive, substantial difference in size. Oh, yeah.
0:02:06 > 0:02:09And with that comes also...
0:02:09 > 0:02:11The red deer are lovely and flavoursome,
0:02:11 > 0:02:13very flavoursome,
0:02:13 > 0:02:16but can be a bit too strong for my liking.
0:02:16 > 0:02:20So I believe it's the first time you've ever had venison?
0:02:20 > 0:02:24I actually haven't eaten any game. I haven't had venison, no.
0:02:24 > 0:02:26This is a first for me. Yeah.
0:02:26 > 0:02:28I suppose the beauty about venison
0:02:28 > 0:02:30is there isn't a lot of fat on venison.
0:02:30 > 0:02:33You do need to trim a bit of the sinew off it -
0:02:33 > 0:02:36if I was doing this, I'd trim it all up completely.
0:02:36 > 0:02:39Yeah. But as far as fat goes, there isn't a lot on there.
0:02:39 > 0:02:45No. What I'm going to do with this, when the pan is hot, is seal it well.
0:02:45 > 0:02:48But game is a huge thing for you up at Morston Hall. Oh, absolutely.
0:02:48 > 0:02:50As you well know, James. I do.
0:02:50 > 0:02:55You even shot a bird, didn't you? Once upon a time. I did, yes.
0:02:55 > 0:02:58I've got to say, you're a crack shot.
0:02:58 > 0:03:00I've been out with you and you are a good shot.
0:03:00 > 0:03:03I'm not, I'm not as good as he is. Really?
0:03:03 > 0:03:06And I am useless, so that tells you everything.
0:03:06 > 0:03:09He's got the gear and no idea, that's the thing with him.
0:03:09 > 0:03:12I'm much the same as you, but you can actually shoot.
0:03:12 > 0:03:14He's got this dog, and I've got to tell you the story.
0:03:14 > 0:03:16Don't start on Daisy, please.
0:03:16 > 0:03:18The clue is in a gun dog called Daisy.
0:03:18 > 0:03:20Oh, I love that name!
0:03:20 > 0:03:24It's the most disobedient dog in the world,
0:03:24 > 0:03:26and before the shoot actually started -
0:03:26 > 0:03:28this is the first shoot I've ever been on...
0:03:28 > 0:03:30I know a little bit of etiquette...
0:03:30 > 0:03:34He had this dog - Daisy, isn't it? Yes, Daisy. A springer.
0:03:34 > 0:03:36In the back of the 4x4,
0:03:36 > 0:03:38tail wagging, ready to go out on the shoot,
0:03:38 > 0:03:42the mist was coming over the hills. Snow on the ground.
0:03:42 > 0:03:45This poor old lady, whose farm they were shooting on,
0:03:45 > 0:03:49came out with her lovely pet wire-haired terrier.
0:03:49 > 0:03:52Don't know what it was. Lovely thing. Wasn't wire-haired for long. No.
0:03:52 > 0:03:55Because Daisy leapt out of the thing and treated it as a rabbit,
0:03:55 > 0:03:56ran after it.
0:03:57 > 0:03:59It was extraordinary, wasn't it?
0:03:59 > 0:04:02We'd only just got there. It was hilarious.
0:04:02 > 0:04:04Now, back onto the venison.
0:04:04 > 0:04:08You need to take your time and seal it off well, like so.
0:04:08 > 0:04:10That was one of the most extraordinary events
0:04:10 > 0:04:12of my year, last year.
0:04:12 > 0:04:14Right. On with the food.
0:04:14 > 0:04:18Sit it on a trivet and place it into a hot oven,
0:04:18 > 0:04:21200, 400, Gas Mark 6,
0:04:21 > 0:04:23for probably about 8-10 minutes.
0:04:23 > 0:04:25You want to put that in? I'll put that in.
0:04:25 > 0:04:28And, um...now, I want to talk about my gravy.
0:04:28 > 0:04:30Now, this is a venison stock,
0:04:30 > 0:04:34which is really beautiful and jellied, like that,
0:04:34 > 0:04:37and it takes a lot of time to get a really good stock
0:04:37 > 0:04:38and do it properly.
0:04:38 > 0:04:41You can buy veal stock and stuff like that. So you tell me, James.
0:04:41 > 0:04:43So you tell me.
0:04:43 > 0:04:46Yes, obviously in the home kitchen, that is the way forward.
0:04:46 > 0:04:47You get them in those tubs, now.
0:04:47 > 0:04:50I think they're very good, great value.
0:04:50 > 0:04:53I'm sure it's sensible to do something like that, OK?
0:04:53 > 0:04:56I'm warming the gravy up and whilst I'm warming that up,
0:04:56 > 0:05:01I'm going to fry off some shallots,
0:05:01 > 0:05:05and they're going to go with my wild mushrooms, and I've got...
0:05:05 > 0:05:09Are you all right, James? Yeah, I'm just doing...yes.
0:05:09 > 0:05:12That's the one I had in earlier, which has had 8-10 minutes.
0:05:12 > 0:05:14I'm setting that on eight minutes.
0:05:14 > 0:05:16It's not a laptop, James, it's an oven.
0:05:16 > 0:05:18Now, I want to talk about wild mushrooms.
0:05:18 > 0:05:20These are winter chanterelles.
0:05:20 > 0:05:21You wouldn't do what I do,
0:05:21 > 0:05:23because you don't mess about like I mess about,
0:05:23 > 0:05:25but I split these in half
0:05:25 > 0:05:28to make sure there's not a maggot in the middle of them
0:05:28 > 0:05:30and somebody doesn't get an unsuspecting mouthful of maggot...
0:05:30 > 0:05:32Oh, dear!
0:05:32 > 0:05:36Generally speaking, you just put them into a pan and pan-fry them.
0:05:36 > 0:05:39We have this banter all the time.
0:05:39 > 0:05:44And James does what a normal person would do.
0:05:44 > 0:05:45Put them in a pan.
0:05:45 > 0:05:49I clean them up - these little, beautiful girolles,
0:05:49 > 0:05:50we clean the stems.
0:05:50 > 0:05:52And the difference is ?28.50.
0:05:52 > 0:05:53No, don't be like that.
0:05:54 > 0:05:56But...yeah, we do play about.
0:05:56 > 0:05:59I've been to Morston Hall and it is...
0:05:59 > 0:06:01It is quite spectacular up there, what you've done -
0:06:01 > 0:06:06you're celebrating 20 years? Next year is our 20th year.
0:06:06 > 0:06:08I was a bare child when we started...
0:06:10 > 0:06:12..and now, 20 years on, you know....
0:06:12 > 0:06:15It's gone in the blink of an eye.
0:06:15 > 0:06:18Amazing how quickly it's all gone.
0:06:18 > 0:06:21But still the same ethos with the food and stuff. Absolutely.
0:06:21 > 0:06:22We've been very fortunate
0:06:22 > 0:06:25and retained a Michelin star for the last 14 years,
0:06:25 > 0:06:29and whilst you don't set out your stall to achieve Michelin stars,
0:06:29 > 0:06:31once you've got one, you don't want to lose it.
0:06:31 > 0:06:32No. That sort of thing.
0:06:34 > 0:06:37You just set out your stall to try and cook as well as you can.
0:06:37 > 0:06:39Now, you're doing some fried brioche for me, aren't you?
0:06:39 > 0:06:41Yeah - eating most of it, but it's great.
0:06:41 > 0:06:45This curly kale goes into a pan of boiling, salted water, like so.
0:06:47 > 0:06:50And these, you want like little soldiers.
0:06:50 > 0:06:53Yeah, like that - they might be soldiers up in Yorkshire, crikey.
0:06:53 > 0:06:56They are good, good-sized soldiers.
0:06:56 > 0:07:00These are lovely - these mushrooms just take seconds like that.
0:07:00 > 0:07:04OK. Then elderberries.
0:07:06 > 0:07:07Do you ever pick elderberries, James?
0:07:07 > 0:07:11Yeah, but normally the ones with the flowers, not the berry bit.
0:07:11 > 0:07:15That's the season before, isn't it? The spring, summer time.
0:07:15 > 0:07:18Then you get the elderberries. Make cordial with it.
0:07:18 > 0:07:22Yeah, but these elderberries are still around a lot of hedgerows
0:07:22 > 0:07:25from where I'm from and they're great to use.
0:07:25 > 0:07:28You can also use blackberries and things like that -
0:07:28 > 0:07:31great flavour, great thing to put with game.
0:07:31 > 0:07:35Now, last time you were on, Norwich, your football club...
0:07:35 > 0:07:37Oh, you're not going to start, are you?
0:07:37 > 0:07:39No, the producer told me, he reminded me,
0:07:39 > 0:07:42because the last time you were on, you actually said
0:07:42 > 0:07:46if Norwich went up, you were going to get a Norwich City tattoo.
0:07:46 > 0:07:50Oh, yes, yes! Well, James, I have had a Norwich City tattoo.
0:07:50 > 0:07:52Do you want to see it? It's on my bottom.
0:07:52 > 0:07:56No, thanks. Not particularly. What is it of?
0:07:56 > 0:08:00It's a little canary, signifying, you know...
0:08:01 > 0:08:03A little yellow and green canary, if you really must know.
0:08:03 > 0:08:06I want to see it! Does it say Norwich?
0:08:06 > 0:08:09I actually went in, I've got a bit of an aversion to needles,
0:08:09 > 0:08:11so it's not my favourite thing to have done.
0:08:11 > 0:08:13They haven't Tippexed it on!
0:08:13 > 0:08:15LAUGHTER
0:08:15 > 0:08:22I was in and out very, very quickly, but it is there. It is there.
0:08:22 > 0:08:24How do you know it's there?! Because I felt it.
0:08:26 > 0:08:29Now...get back onto cooking! No, I want to...
0:08:29 > 0:08:33Does it say Norwich on it? Yes. No!
0:08:33 > 0:08:36It's a Norwich emblem, all right? OK.
0:08:36 > 0:08:39Now, we're nearly ready to serve this.
0:08:39 > 0:08:45What goes on here is the mushrooms on the toast, the brioche toast.
0:08:45 > 0:08:49You don't have to use brioche, you can use ordinary white bread,
0:08:49 > 0:08:51if you wanted to.
0:08:51 > 0:08:52Like so...
0:08:53 > 0:08:55It's mushrooms on the toast,
0:08:55 > 0:08:57then give me the venison, James, will you, please?
0:08:57 > 0:09:00That's all right, there you go. Oh, venison - yeah.
0:09:00 > 0:09:02There you go. Thank you, thank you.
0:09:02 > 0:09:05Then what I tend to do is...
0:09:05 > 0:09:07Perfect. Absolutely perfect.
0:09:07 > 0:09:11I think venison loin should be served pink.
0:09:11 > 0:09:14Actually, Delia's phoned in just now. Oh, here we go...
0:09:14 > 0:09:17She's asked if she can have her name on the other cheek if they win.
0:09:17 > 0:09:19LAUGHTER
0:09:19 > 0:09:23Queen Delia can have anything she wants on my cheeks.
0:09:23 > 0:09:24Oh, Queen Delia...
0:09:24 > 0:09:29Um...add the berries, last second. There you go. Then...
0:09:30 > 0:09:35Literally...spoon over. Don't you want my kale?
0:09:35 > 0:09:38Yeah, I am going to use it. All right, OK. I'm going to use it.
0:09:38 > 0:09:40I need to taste it.
0:09:41 > 0:09:43I love kale. Lovely stuff.
0:09:46 > 0:09:49A little bit of curly kale. You can't get any more seasonal than that.
0:09:49 > 0:09:54And that is a really seasonal dish - roe deer, mushrooms on toast,
0:09:54 > 0:09:57elderberry jus, curly kale.
0:09:57 > 0:09:59I'll never look at you the same way again.
0:10:03 > 0:10:07Did you want this? Oh, that's my quince jelly!
0:10:07 > 0:10:09You did want it! Oh, I wanted to talk about the quince jelly...
0:10:09 > 0:10:11Well, talk about it while it's over there.
0:10:11 > 0:10:13Quince jelly, home-made,
0:10:13 > 0:10:16beautiful thing to go with any game dish.
0:10:16 > 0:10:18Talk about it while we're coming over.
0:10:18 > 0:10:22How do you make quince jelly, then? With quinces. With quinces!
0:10:22 > 0:10:24You're kidding(!)
0:10:24 > 0:10:27Yeah, but it's the sugar and stuff like that...
0:10:27 > 0:10:30Yeah, you boil the quinces up in water,
0:10:30 > 0:10:32then take out the liquid - strain it, take out the liquid,
0:10:32 > 0:10:37and for every pint of liquid you have, it's a pound of sugar.
0:10:37 > 0:10:40You know what? That's delicious. Don't sound so surprised, Emma!
0:10:40 > 0:10:44No, I don't mean surprise... It's very lean and really healthy.
0:10:44 > 0:10:45Yes. Very healthy.
0:10:45 > 0:10:48The secret is not to overcook it. That's the key to it.
0:10:48 > 0:10:51It's gorgeous! And your quince jelly is fabulous.
0:10:51 > 0:10:52There you are, there you go.
0:10:57 > 0:10:59I can't believe Emma had never tried it before,
0:10:59 > 0:11:00and I'm glad she liked it.
0:11:00 > 0:11:03Coming up, I'll be making cobnut, wild mushroom and chestnut stir-fry
0:11:03 > 0:11:06to go with a classic roast chicken,
0:11:06 > 0:11:08after Rick Stein meets more of his food heroes.
0:11:08 > 0:11:12Today, he's nut hunting in Kent and he's after bacon in East Anglia.
0:11:13 > 0:11:16The days of working oast houses are over -
0:11:16 > 0:11:19those curiously shaped buildings, used for drying hops,
0:11:19 > 0:11:23make extremely desirable residences now,
0:11:23 > 0:11:26but they're still a potent symbol of the garden of England.
0:11:26 > 0:11:30I thought that phrase came from some 1930s railway poster,
0:11:30 > 0:11:33but in fact, it was coined in the time of Henry VIII,
0:11:33 > 0:11:36when the orchards were being planted.
0:11:36 > 0:11:37And when you think of Kent,
0:11:37 > 0:11:40you think of apples, soft fruit and cobnuts.
0:11:40 > 0:11:42Samantha Petter and her family
0:11:42 > 0:11:45have one of the biggest cobnut orchards left.
0:11:46 > 0:11:48Most of the rest have been grubbed up
0:11:48 > 0:11:52for more profitable crops or building land.
0:11:52 > 0:11:55And anyway, the market in Britain is...well, peanuts.
0:11:55 > 0:11:58There's not many of us who farm them specifically -
0:11:58 > 0:12:00I think, our neighbour,
0:12:00 > 0:12:02he's probably got about the same as us,
0:12:02 > 0:12:05but we've got 2,700 trees
0:12:05 > 0:12:07and that's considered probably one of the largest plantations.
0:12:07 > 0:12:09Do you make money out of the nuts?
0:12:09 > 0:12:12Could you make a living for all your family?
0:12:12 > 0:12:13Oh, no - not at all.
0:12:13 > 0:12:14Here, have a nut.
0:12:14 > 0:12:16So, why do you do it?
0:12:16 > 0:12:17Because it's a sense of history -
0:12:17 > 0:12:22they've been planted over 100 years ago by a member of our family,
0:12:22 > 0:12:25and we're lucky enough to be in charge of it.
0:12:25 > 0:12:29I feel it's our duty - we all do, my family and I -
0:12:29 > 0:12:31our duty to carry them on.
0:12:31 > 0:12:32Because once they're gone,
0:12:32 > 0:12:35there's very little incentive to replant them
0:12:35 > 0:12:37and they're beautiful to look at, beautiful to taste,
0:12:37 > 0:12:40and there's a real sense of history there.
0:12:40 > 0:12:43And it's all your family doing it. Yeah - my mum, my dad, my husband,
0:12:43 > 0:12:46my three brothers and my baby now.
0:12:46 > 0:12:49Unfortunately born a nutter!
0:12:49 > 0:12:51The whole experience of meeting this family
0:12:51 > 0:12:55wasn't a million miles away from The Darling Buds Of May.
0:12:55 > 0:12:59Samantha's mum made lots of crunchy cobnut meringues with cream
0:12:59 > 0:13:03and a tart damson sauce for our lunch -
0:13:03 > 0:13:05"Perfick!" said Pa Larkin.
0:13:05 > 0:13:08Well, I came up with this recipe about 20 years go now.
0:13:08 > 0:13:11Must have been in an autumn when I got lots of cobnuts,
0:13:11 > 0:13:14and there's always a good run of herring, sprats,
0:13:14 > 0:13:16sardines, pilchards in the autumn,
0:13:16 > 0:13:18and it was designed to go with fish like that.
0:13:18 > 0:13:22What I did was I took about 20-30 cobnuts,
0:13:22 > 0:13:26put them in a liquidiser - I had in mind a pesto.
0:13:26 > 0:13:31I added marjoram and I put in a big handful of parsley
0:13:31 > 0:13:34and half an ounce, an ounce of Parmesan cheese
0:13:34 > 0:13:38and groundnut oil, cos I didn't want an olive oil taste -
0:13:38 > 0:13:40about five fluid ounces of groundnut oil.
0:13:40 > 0:13:44Little bit of lemon juice, salt and pepper
0:13:44 > 0:13:46and just whizzed it all up,
0:13:46 > 0:13:49and it came out with this lovely, dense green sauce,
0:13:49 > 0:13:53but which was very light as well as being dense.
0:13:53 > 0:13:56And it just goes so well with oily fish
0:13:56 > 0:13:57like herrings and sardines.
0:13:57 > 0:14:01These are sprats - they're really common on the south coast
0:14:01 > 0:14:04in the late days of autumn, and they're as cheap as chips.
0:14:04 > 0:14:08But just because something's cheap, it doesn't mean to say it's not good.
0:14:08 > 0:14:13These are as sweet as the proverbial cobnut and with this pesto sauce
0:14:13 > 0:14:18and a crisp glass of Kent white wine, they're, I'll say it again, perfick.
0:14:27 > 0:14:29Now, confession time, about five years ago,
0:14:29 > 0:14:34I came here to try the famous cockles at Leigh-on-Sea, next to Southend.
0:14:34 > 0:14:35Nothing unusual about that,
0:15:03 > 0:15:05As are jellied eels - not everybody's favourite,
0:15:05 > 0:15:08you either love them or you hate them.
0:15:08 > 0:15:11I think it's the bones that put a lot of people off,
0:15:11 > 0:15:11but eel lovers travel from miles around for Rawlings' eels.
0:15:14 > 0:15:15but eel lovers travel from miles around for Rawlings' eels.
0:15:15 > 0:15:17I think it's the richness of the eel -
0:15:17 > 0:15:19they're a lot creamier than the eels you find from most places,
0:15:19 > 0:15:21I believe.
0:15:21 > 0:15:22They're typical of our area here,
0:15:22 > 0:15:24they're typical of this side of the country.
0:15:24 > 0:15:25They go back to the old Londoners, the eastenders,
0:15:30 > 0:15:30it's passed down from generation to generation.
0:15:32 > 0:15:35Jellied eel making is often a jealously-guarded secret,
0:15:35 > 0:15:38but I can confirm that here they use dried chillies
0:15:38 > 0:15:40and bay leaves in the stock.
0:15:40 > 0:15:45The eel is gently boiled and there it gives off its gelatinous qualities.
0:15:45 > 0:15:47It's left to cool in the liquor.
0:15:47 > 0:15:51There are many variations on a theme, but basically that's it.
0:15:51 > 0:15:55Well, this is a little bit of praise to jellied eel.
0:15:55 > 0:15:59I mean, a lot of people think the whole idea of eels with the bone,
0:15:59 > 0:16:03the jelly and the general sort of simplicity of it
0:16:03 > 0:16:08is very off-putting, but you know I'm now very, very keen on jellied eels.
0:16:08 > 0:16:11The thing that really matters with jellied eels
0:16:11 > 0:16:13is the pepper and the vinegar.
0:16:13 > 0:16:15It's got to be white pepper, not black pepper,
0:16:15 > 0:16:19and it's got to be malt vinegar, not wine vinegar.
0:16:19 > 0:16:23And it's that combination. It's a bit to me like strawberries and cream.
0:16:23 > 0:16:25You know, you get strawberries,
0:16:25 > 0:16:27it's got to be double cream, it's got to be caster sugar
0:16:27 > 0:16:30and in the end you think, "Which do I prefer more?
0:16:30 > 0:16:34"The strawberries or the cream and sugar? Which do I prefer more?
0:16:34 > 0:16:39"The eels or the jelly and the vinegar and the white pepper?"
0:16:46 > 0:16:50And so to East Anglia and a good area for food heroes.
0:16:50 > 0:16:52It's a great place for food anyway.
0:16:52 > 0:16:56For example, I was having breakfast in a very nice pub in Snape,
0:16:56 > 0:17:00and like Archimedes leaping out of his bath after discovering,
0:17:00 > 0:17:06whatever it was, I found an amazing bacon that was dark and sweet.
0:17:06 > 0:17:09After a few enquiries, I found that it came from a little shop
0:17:09 > 0:17:12in the village of Peasenhall in Suffolk.
0:17:12 > 0:17:15It's run by a food fanatic called Mark Thomas.
0:17:15 > 0:17:18His bacon has a real old-fashioned taste
0:17:18 > 0:17:21and stays dry when it's cooking.
0:17:21 > 0:17:24I'm told it was a favourite of the Queen Mother's.
0:17:24 > 0:17:28This is a village store, really, but with lots of Spanish influences -
0:17:28 > 0:17:32every sort of olive you can think of, figs, dried fruit,
0:17:32 > 0:17:34wines from all over Spain.
0:17:36 > 0:17:39But it's the hams and bacon that have made him famous in these parts.
0:17:41 > 0:17:44He smokes them in oak chippings at the back of the shop.
0:17:44 > 0:17:48Just the appearance, initially, I think they look amazingly sexy.
0:17:48 > 0:17:50People say, "How can the ham look sexy?"
0:17:50 > 0:17:52Well, to me, it does. I make them all here myself.
0:17:52 > 0:17:54I pickle them for six weeks.
0:17:54 > 0:17:57We turn them every other day with the help of a gentleman.
0:17:57 > 0:17:59And then we hang them in the smokehouse and hot smoke them.
0:17:59 > 0:18:00What's the pickle, then?
0:18:00 > 0:18:02The pickle is...predominantly...
0:18:02 > 0:18:07It's a local Suffolk stout, natural brown sugar and molasses.
0:18:07 > 0:18:10We heat it up and the ham stays in the pickle.
0:18:10 > 0:18:12And you do the bacon the same way?
0:18:12 > 0:18:13Exactly the same way,
0:18:13 > 0:18:16so we put some sides of bacon in with the hams, as well.
0:18:16 > 0:18:19So, presumably, that's the bedrock of your business, really?
0:18:19 > 0:18:21It's obviously... Yeah, it's very important.
0:18:21 > 0:18:23It's what we have a name for.
0:18:23 > 0:18:26It's from that that I can establish and grow the business.
0:18:28 > 0:18:32I cooked one of Mark's hams for about four hours at gentle simmering,
0:18:32 > 0:18:33they're that big.
0:18:33 > 0:18:35Some people put hay in the water
0:18:35 > 0:18:37which is supposed to reduce saltiness.
0:18:37 > 0:18:41But this one didn't need it - it was sweet and succulent.
0:18:42 > 0:18:46I asked around for the local way, the Suffolk way, of serving it up
0:18:46 > 0:18:48and it was dead simple.
0:18:48 > 0:18:51But I don't think you'd get it like this in a restaurant.
0:18:51 > 0:18:56It was boiled potatoes with parsley, good, hot English mustard,
0:18:56 > 0:19:01and it must be English, and gravy made with a reduction from the stock.
0:19:01 > 0:19:04Simplicity is the key to good food.
0:19:07 > 0:19:09Suffolk ham is world famous,
0:19:09 > 0:19:12but Norfolk is the place to go for dumplings.
0:19:12 > 0:19:15Chef Richard Hughes is passionate about them
0:19:15 > 0:19:17and this is how he makes them -
0:19:17 > 0:19:22flour, a bit of salt and dry mustard, some parsley,
0:19:22 > 0:19:24celery leaves, thyme and a little water.
0:19:26 > 0:19:29Mix it all together to a reasonably stiff dough.
0:19:30 > 0:19:32It's not what you'd call Pacific rim,
0:19:32 > 0:19:36but once in a while it's a real treat.
0:19:36 > 0:19:39I'm not really terribly familiar with the dumplings of Norfolk,
0:19:39 > 0:19:42they obviously mean a lot to you. They do.
0:19:42 > 0:19:46I mean, the biggest problem is, though, every person you see,
0:19:46 > 0:19:49whether it be on the Broads or to the Fens or out to the coast,
0:19:49 > 0:19:51everybody has got their own version, you see,
0:19:51 > 0:19:55so we've had big problems trying to get the definitive recipe.
0:19:55 > 0:19:58The main thing about dumpling - or the Norfolk dumpling -
0:19:58 > 0:20:01is it's there to bulk up the main dish.
0:20:01 > 0:20:04Obviously, years ago, meat was an expensive item.
0:20:04 > 0:20:06People work on the land, on the coast,
0:20:06 > 0:20:08people have got big appetites.
0:20:08 > 0:20:10You know, you see Norfolk people, they're big people,
0:20:10 > 0:20:14they're well-built people. This is down to the dumpling, I'm sure.
0:20:14 > 0:20:17And this one's, what, a sinker, is it? Is that because there's no...
0:20:17 > 0:20:22No, this one will float. We've got self-raising flour in there,
0:20:22 > 0:20:24so we'll pop this in the pan and this will come straight up.
0:20:24 > 0:20:28Years and years ago, it just had the plain flour, flour and water,
0:20:28 > 0:20:30that would sink to the bottom
0:20:30 > 0:20:32and it was almost the consistency of a bread roll
0:20:32 > 0:20:36or something like that. And indeed people used to take it the next day.
0:20:36 > 0:20:40Make enough on the Monday and on the Tuesday, they used to have it cold, sliced, butter on.
0:20:40 > 0:20:44But don't you think it's important that there's regional food in restaurants in a region?
0:20:44 > 0:20:46That's it. I think you should go to the region,
0:20:46 > 0:20:48you go to Lancashire, you should have Lancashire hotpot.
0:20:48 > 0:20:52You go... I mean, on a wider scale, you go to Russia, you have borscht,
0:20:52 > 0:20:54you go to France, you have bouillabaisse.
0:20:54 > 0:20:57Come to Norfolk, you'll have a dumpling. Good on you.
0:21:17 > 0:21:20There are not very many places left in the country where you can
0:21:20 > 0:21:23buy freshly-caught fish straight off the beach.
0:21:23 > 0:21:26But in Aldeburgh, in Suffolk, you still can.
0:21:26 > 0:21:30But the days of these little fishing boats are coming to a close.
0:21:30 > 0:21:3320 years ago, there were a couple of dozen of them,
0:21:33 > 0:21:35but now, with the depletion of fish stocks
0:21:35 > 0:21:39and the introduction of quotas, they're down to four.
0:21:39 > 0:21:41Dean Fryer is one of the few left.
0:21:43 > 0:21:45Another bass, that's good.
0:21:46 > 0:21:48It's a very nice fish, Dean.
0:21:48 > 0:21:52Yeah, 20 years ago, when I first started fishing,
0:21:52 > 0:21:55you couldn't give it away. Nobody wanted it.
0:21:55 > 0:21:57Well, the Chinese used to take a few off us,
0:21:57 > 0:21:59but you never got a lot of gold for them.
0:22:01 > 0:22:06But nowadays, it is the most expensive fish money can buy.
0:22:06 > 0:22:08I have to ask you, if you had to pack up fishing,
0:22:08 > 0:22:13how would you feel? What does it mean to you? I couldn't do anything else.
0:22:13 > 0:22:17Fishing is in you, you don't want to go work in an office
0:22:17 > 0:22:21or stack shelves in the Co-op or nothing.
0:22:21 > 0:22:23I couldn't do anything else.
0:22:23 > 0:22:27I wouldn't want you to do anything else. I wouldn't want, no.
0:22:32 > 0:22:34Those cob nuts that you saw at the beginning of the film
0:22:34 > 0:22:37are delicious, they are just in season right now.
0:22:37 > 0:22:39They go brilliantly with fish, and also desserts,
0:22:39 > 0:22:41but they can be great with roast chicken.
0:22:41 > 0:22:43I thought I'd show you and the people here
0:22:43 > 0:22:47just a simple little dish that I do with my little cob nuts.
0:22:47 > 0:22:49Have you ever tried cob nuts before?
0:22:49 > 0:22:53No, I didn't know... They are from Kent! ..there was a Kentish cob nut.
0:22:53 > 0:22:57They are these things here, you just break them open. Like that.
0:22:57 > 0:22:58I'll peel those in a second.
0:22:58 > 0:23:01I start off frying my onions and garlic.
0:23:01 > 0:23:05It is a brutal life for a cob nut. It is, really. They are small inside.
0:23:05 > 0:23:09Just break them open. That one is rotten! That is no good.
0:23:09 > 0:23:12You can tell you're live, that one is rotten!
0:23:12 > 0:23:16Can't trust these cob nuts. There's another one in here. There you go. It's like a small...
0:23:16 > 0:23:21There you go. A Kentish cob nut, the food of my fathers. Here we go.
0:23:21 > 0:23:25It is quite soft. It's really nice.
0:23:27 > 0:23:28LAUGHTER
0:23:28 > 0:23:30He loves his veg! It's not meat!
0:23:30 > 0:23:33It's not meat, but it will be. It's going with chicken so you're all right.
0:23:33 > 0:23:36We are frying off some onions and garlic, first of all.
0:23:36 > 0:23:39We have classic things this time of the year.
0:23:39 > 0:23:42We've some wild mushrooms - again, don't wash mushrooms.
0:23:42 > 0:23:46We talked about it last week. Literally just throw the mushrooms in.
0:23:46 > 0:23:49If you want to wash them off, just take a brush,
0:23:49 > 0:23:53even an old toothbrush, sorry, new toothbrush, there you go.
0:23:53 > 0:23:54Throw the mushrooms in.
0:23:54 > 0:23:58Are you interested in cob nuts? No, but I will have a new toothbrush.
0:23:58 > 0:24:01Throw in those. They are delicious!
0:24:01 > 0:24:08I don't want to alienate any Kentish cob nut growers. They are really lovely. Little bit of fresh thyme.
0:24:08 > 0:24:11A touch of fresh thyme, that can go in.
0:24:11 > 0:24:14Then also we have seasonal food this time of year as well,
0:24:14 > 0:24:19we have these, I love these, chestnuts. These are soft chestnuts.
0:24:19 > 0:24:22I am just ploughing you with more veg. Dive into that one.
0:24:23 > 0:24:25You're going to leave with a bushy tail...
0:24:30 > 0:24:32Don't worry, the chicken is coming.
0:24:32 > 0:24:36There are two ways of buying chestnuts, you can
0:24:36 > 0:24:38buy fresh ones and roast them yourselves, like the cob nuts.
0:24:38 > 0:24:41These ones you can buy in little tins, vacuum-packed jars.
0:24:41 > 0:24:46But when you buy them at this time of year they have sweet and savoury ones on the same shelf.
0:24:46 > 0:24:48Make sure you are careful which ones you buy.
0:24:48 > 0:24:53Do they still have jaunty cockneys selling them in London? From a brazier? They still do.
0:24:53 > 0:24:57They do them on Oxford Street, I've seen them yesterday. Not as many as there used to be.
0:24:57 > 0:25:01Not as many as there used to be. Not many companies left, that's why.
0:25:02 > 0:25:06Seriously, you must buy the right ones, sweet or the savoury ones.
0:25:06 > 0:25:10The savoury ones are used for stuffing, the sweet ones you'd use for a very famous dessert.
0:25:10 > 0:25:13Like your creme brulee, Mont Blanc. I love Mont Blanc.
0:25:13 > 0:25:15Mont Blanc, which is just whipped cream with a chestnut puree.
0:25:15 > 0:25:19Meringue base. Meringue base. Delicious. Like a poncey Eton mess.
0:25:19 > 0:25:23I had the best Mont Blanc in the world in the summer in Paris.
0:25:23 > 0:25:27Angelina's... Sorry, I am advertising here,
0:25:27 > 0:25:30Angelina's Tearooms in Paris.
0:25:30 > 0:25:34While they are gossiping, tell us about Extras. How do you get involved in that?
0:25:34 > 0:25:36Ricky Gervais phoned me up, I had never met him
0:25:36 > 0:25:40and he said, "Are you up for a laugh?" I said "Of course, look at me."
0:25:40 > 0:25:43"Come up and I'll tell you about my new series."
0:25:43 > 0:25:45He explained the premise, that it would be
0:25:45 > 0:25:49a take on the real world of TV and film
0:25:49 > 0:25:53and I was in two small scenes in two episodes which
0:25:53 > 0:25:57I was very grateful for, but when he sent the second series I was in all six
0:25:57 > 0:26:01and the part was fleshed out, so it was rather wonderful.
0:26:01 > 0:26:05When he told me who was going to be involved, all these A-list...
0:26:05 > 0:26:08people like Samuel L Jackson and Ben Stiller, that was wonderful.
0:26:08 > 0:26:12Great company. The last one, in two Thursday's time,
0:26:12 > 0:26:14it's no secret, Robert De Niro.
0:26:15 > 0:26:17Robert De Niro is waiting. What's next?
0:26:17 > 0:26:20We won't see Barry again, but what's next?
0:26:20 > 0:26:23I have a film called Daylight Robbery
0:26:23 > 0:26:26which is a good old-fashioned bank heist caper.
0:26:26 > 0:26:30Set in and around London, so I am looking forward to that.
0:26:30 > 0:26:35I worked with Rory Bremner the other day, that's on tonight. Lovely.
0:26:35 > 0:26:40I'm interested in this food - where is this aversion to veg from?
0:26:40 > 0:26:43I don't know, Mum was a good cook
0:26:43 > 0:26:48but I just really feel that it is often peasant food which is
0:26:48 > 0:26:51put there to stop you feeling too hungry at the end of the meal.
0:26:51 > 0:26:54So they can get away with putting less meat on your plate.
0:26:54 > 0:26:58I have some meat here. No more cob nuts for me, but that looks good.
0:26:58 > 0:27:01No more cob nuts, but I have got to put these on.
0:27:01 > 0:27:04This is roast chicken, a great way of serving this.
0:27:04 > 0:27:06Lovely. Little bit of roast chicken. A sensible meal.
0:27:06 > 0:27:08And these sauteed mushrooms, look at that.
0:27:08 > 0:27:14All of the cob nuts in there. You hide them. You can have them.
0:27:14 > 0:27:19It just...it says this time of the year - winter warmer food,
0:27:19 > 0:27:23it is delicious, a bit like Sophie's...
0:27:23 > 0:27:27The way it's cooked and if it's cob nuts, turnips or parsnips, I'm sure if it's cooked well...
0:27:27 > 0:27:31I am trying my best. The enthusiasm in there!
0:27:31 > 0:27:34Don't forget the best, which we used to fight over as kids,
0:27:34 > 0:27:36the juice over the top of the chicken.
0:27:36 > 0:27:42Dive into that. I know what you'll go straight for. There's a bowl of cob nuts for you.
0:27:42 > 0:27:46I am going to go straight for a cob nut! Thank you.
0:27:46 > 0:27:49Funny story, you were in the Navy, weren't you?
0:27:49 > 0:27:53Yes, I was, and I joined up and was colour-blind
0:27:53 > 0:27:56so that limited what branch you could be a part of.
0:27:56 > 0:28:00You were never going to be an action man. Didn't you cook for 70-odd people?
0:28:00 > 0:28:03They sent me to sea, because I was so lacklustre as a naval rating
0:28:03 > 0:28:05they sent me to sea to get me enthused.
0:28:05 > 0:28:09One morning we had to cook for 70 fellow sailors in the galley
0:28:09 > 0:28:11because it was the cook's morning off. They never asked me again.
0:28:15 > 0:28:19If you would like to make a seasonal stir-fry or have a go at any recipe
0:28:19 > 0:28:24you've seen on today's show, they are just a click away at bbc.co.uk/recipes.
0:28:24 > 0:28:27We're not live today so we are looking at some of the delicious
0:28:27 > 0:28:29cooking from the Saturday Kitchen archives.
0:28:29 > 0:28:33Next is the man in charge of one of Birmingham's finest restaurants,
0:28:33 > 0:28:36and as you'll see from this clip, he's sporting Birmingham's finest moustache.
0:28:36 > 0:28:41Good morning. I am going to call you Janno this morning. What did you call me at the start?
0:28:41 > 0:28:43Squadron Leader and Wing Commander.
0:28:43 > 0:28:47That is a promotion! I tell you what, it is pretty impressive.
0:28:47 > 0:28:51It's not a fashion statement, let's get that straight.
0:28:51 > 0:28:53Tell us what it's for while we're doing this dish.
0:28:55 > 0:28:59Let's get the squash soup on first. You are going to chop, I'll do the carrots.
0:28:59 > 0:29:06We are going to sweat some shallots off. We should start any good soup with some onions and garlic
0:29:06 > 0:29:11and some carrots. The reason why you do look like that, it is for a good cause.
0:29:11 > 0:29:17A good cause, basically November is man month, where men,
0:29:17 > 0:29:24proper men, grow moustaches and we get sponsored to do it.
0:29:24 > 0:29:28It's called Movember.
0:29:28 > 0:29:31We're called mo-Bros, so if you see another man in the street with
0:29:31 > 0:29:36a fine handsome caterpillar on his top lip, you give him a nod.
0:29:36 > 0:29:39I am obviously missing something here.
0:29:39 > 0:29:43James, I did mention the man thing at the start, I don't know why you're missing it.
0:29:45 > 0:29:49On with your carrots. On with my carrots, chef.
0:29:50 > 0:29:56We've done that in Purnell's and also at the other restaurant, the Asquith,
0:29:56 > 0:29:58which I opened the last time I was here,
0:29:58 > 0:30:02but I have just opened a cocktail bar, so all the cocktail waiters,
0:30:02 > 0:30:05not the waitresses, have done the moustaches as well.
0:30:08 > 0:30:09There are a few hairy women in Birmingham
0:30:09 > 0:30:11but they don't work at my restaurant.
0:30:14 > 0:30:16I certainly don't live with one!
0:30:16 > 0:30:19What's gone in the pan? Otherwise you'll get into trouble.
0:30:19 > 0:30:23I live in trouble. I just want you to come with me.
0:30:23 > 0:30:26Right, what's gone in here then?
0:30:26 > 0:30:31Basically we have got our butternut squash, shallots, carrots,
0:30:31 > 0:30:37a bit of garlic. Can you use others? Pumpkins?
0:30:38 > 0:30:41The small green pumpkins are fantastic for soup.
0:30:41 > 0:30:44Now is the time of year, isn't it? Exactly.
0:30:44 > 0:30:50When I knew I was coming on and wanted to do something simple that
0:30:50 > 0:30:55someone could have a go at and do at home, rather than black pudding crumble with Corn Flakes.
0:30:55 > 0:31:02Put your stock in. Do you want to grab some... We have the stock in.
0:31:02 > 0:31:05There are loads of different types of squashes out there.
0:31:05 > 0:31:09this is the butternut squash. That, I believe, most of it comes from Kenya? It does.
0:31:09 > 0:31:15South Africa, most of the squashes we get. But you can get onion ones...
0:31:15 > 0:31:17Spaghetti ones.
0:31:17 > 0:31:19We use the local cream of the crop at the moment,
0:31:19 > 0:31:21it is delicious, like an acorn.
0:31:21 > 0:31:23It's fabulous. You get weird shaped stuff.
0:31:23 > 0:31:27It grows easily. You can plant it at home, no worries.
0:31:27 > 0:31:30It would do really well in a compost heap.
0:31:32 > 0:31:36Not paying attention. That's fine, go on.
0:31:36 > 0:31:39I just want to get this squash in.
0:31:39 > 0:31:41Same theory as when you do a baked potato.
0:31:41 > 0:31:47You put the salt on the bottom of the tray. This is just the Maldon salt?
0:31:47 > 0:31:53The cheaper industrial salt is better. Big coarse stuff.
0:31:53 > 0:31:58But this is Maldon, which is fine. You mean grit? Proper stuff you put on your pavement.
0:32:01 > 0:32:04It's the same theory of... as a baked potato.
0:32:04 > 0:32:07You're drawing all the moisture in and dry it out, so you retain the flavour.
0:32:07 > 0:32:11I'm going to put that in the soup as the garnish. Am I putting sage in here?
0:32:11 > 0:32:13Whack that in there, James.
0:32:13 > 0:32:15Bit of seasoning in there as well.
0:32:15 > 0:32:17I'll dice the shallots, if you want to start dicing
0:32:17 > 0:32:20and chopping some of the herbs for the persillade.
0:32:20 > 0:32:23Persillade is a mix of herbs,
0:32:23 > 0:32:27so we've got sage, tarragon, parsley, a little bit of chopped garlic.
0:32:27 > 0:32:31Garlic in that soup as well? The garlic's in there.
0:32:31 > 0:32:35There you go. That's how quick I was. Did you see that?
0:32:37 > 0:32:40The cocktail bar, I wanted to make a cocktail...
0:32:40 > 0:32:43I wasn't talking about the cocktail bar, but you're going to promote it.
0:32:43 > 0:32:45I'm not promoting it. I'm fascinated.
0:32:45 > 0:32:49They call themselves mixologists. I just call them barmen.
0:32:49 > 0:32:50Do you know what I mean?
0:32:50 > 0:32:54They muddle, don't they? They do. All this sort of stuff.
0:32:55 > 0:32:56It's done, isn't it?
0:32:56 > 0:32:59Don't put an umbrella in my pint, that's all I'm saying.
0:32:59 > 0:33:03I ain't having it, not with this moustache anyway.
0:33:03 > 0:33:07It's the same theory as cooking, really.
0:33:07 > 0:33:10Do you get involved with any of the cocktail recipes?
0:33:10 > 0:33:12No, I leave them to it. I just drink them.
0:33:12 > 0:33:14But there is food in there, though?
0:33:14 > 0:33:15Yeah, the other thing is that,
0:33:15 > 0:33:20the restaurant, it's within the same venue, it's called the Asquith.
0:33:20 > 0:33:22I've got a fantastic young team,
0:33:22 > 0:33:25which, all of them have previously worked for me at Jessica's...
0:33:25 > 0:33:26the one-star restaurant I had and Purnell's,
0:33:26 > 0:33:29and they got to a stage where they went off and did other things,
0:33:29 > 0:33:33came back to the area, and I wanted to set up another independent
0:33:33 > 0:33:37restaurant so they can run it with me overseeing it.
0:33:37 > 0:33:40I've got Jason and Julie both worked in Michelin-star restaurants as well,
0:33:40 > 0:33:42so it is exciting to see...
0:33:42 > 0:33:44Don't get me wrong, I'm going bald and grey over it,
0:33:44 > 0:33:48but it is exciting to see young people have a real good go, like.
0:33:48 > 0:33:53In Birmingham, there is a big food revolution going on. I started it.
0:33:53 > 0:33:58You started at! There are a few going up there. It is fantastic.
0:33:58 > 0:34:0315, 20 years ago, Birmingham was a bit of a dump, to be honest.
0:34:03 > 0:34:08And I have lived in Birmingham all my life. It was a bit rough.
0:34:08 > 0:34:10Now they've developed it
0:34:10 > 0:34:14and we even get people like James Martin come to see us, don't we?
0:34:14 > 0:34:17Rather than driving through it, they're driving to it now.
0:34:17 > 0:34:20Yeah. We actually pay ?25 to eat cornflakes!
0:34:20 > 0:34:21Is what you gave me last time.
0:34:21 > 0:34:25I did, yes, James, but there were some more courses as well.
0:34:25 > 0:34:27This is one of your traditions.
0:34:27 > 0:34:28It was quite fascinating to me.
0:34:28 > 0:34:32Tell us about that dish. It's one of your specialities.
0:34:32 > 0:34:35Yeah, one of my traditions... Basically, it's a slow-cooked...
0:34:35 > 0:34:38It's moved on since the last time you came. All right.
0:34:38 > 0:34:41Coco Pops now? No, Rice Krispies!
0:34:41 > 0:34:44Basically, I slow confit the haddock,
0:34:44 > 0:34:46I flake it in the bottom of the bowl now,
0:34:46 > 0:34:48cooked in curry oil,
0:34:48 > 0:34:52and that's covered with a smoked haddock milk foam, so we infuse
0:34:52 > 0:34:57the milk with the haddock, as milk is porous, then we thicken the milk
0:34:57 > 0:35:02and we put it into a gun, and it sprays out like a really airy
0:35:02 > 0:35:03sort of moussey...
0:35:03 > 0:35:06and we serve it with spiced cornflakes and a poached egg yolk.
0:35:06 > 0:35:09It's nice. You cooked it on Great British Menu. Sounds posh.
0:35:09 > 0:35:13Basically, I'm off a council estate and it's my mum's haddock and eggs.
0:35:13 > 0:35:16Put in a blender... LAUGHTER
0:35:16 > 0:35:20Sounds good. Maybe you should come round to my mum's house.
0:35:20 > 0:35:21She'll cook it for you. Yeah, right!
0:35:21 > 0:35:24I'm intrigued about these eggs. We want to get these on.
0:35:24 > 0:35:30These take no time at all. You're poaching the egg yolks.
0:35:30 > 0:35:33We want the richness... We are going to try to not put too much cream in this.
0:35:33 > 0:35:35You fall foul... You put lots of cream in
0:35:35 > 0:35:39and you lose the vibrant flavour of the fresh... Not too much.
0:35:40 > 0:35:41Eh, eh, eh!
0:35:41 > 0:35:44Just think of World War I - there was no cream then!
0:35:44 > 0:35:46Just people like me!
0:35:46 > 0:35:50LAUGHTER Go on, then, with the eggs.
0:35:50 > 0:35:52I don't want the whites.
0:35:52 > 0:35:55I'm not a big fan of egg whites, only in meringue
0:35:55 > 0:35:58I like the texture of the egg yolk...
0:35:58 > 0:36:01It's like a sauce that you could never make.
0:36:01 > 0:36:04We'll do that to richen the soup up.
0:36:04 > 0:36:07You've just boiled the water, taken it off the heat.
0:36:07 > 0:36:10It's around about sort of 65, 70 degrees.
0:36:10 > 0:36:13Right. You just want the egg, basically, to warm through the yolk.
0:36:13 > 0:36:14It's not aggressively cooking it.
0:36:14 > 0:36:17it's just gently sitting there, bathing in the water.
0:36:17 > 0:36:19I don't know if you can see that in there.
0:36:19 > 0:36:24It's gently just sort of rolling around, saying, "Oh, it's warm!"
0:36:24 > 0:36:30Right... Then I'm going to chop the...the roast.
0:36:30 > 0:36:34We've got a lovely sort of... I'll pop this lot in the blender.
0:36:34 > 0:36:40Really nice sort of roast, caramelised, soft butternut squash.
0:36:41 > 0:36:42There you go.
0:36:42 > 0:36:45Get that on the heat. Thank you, James.
0:36:45 > 0:36:49You have about 30 seconds left. 30 seconds left, OK.
0:36:49 > 0:36:52What cheese are you using?
0:36:52 > 0:36:57Cheddar, is it? Sorry? What cheese are you using? Cheddar.
0:36:57 > 0:36:59Any particular...?
0:36:59 > 0:37:04I use Cheddar, but we have used, in the past, a Berkswell.
0:37:04 > 0:37:07I like to try and use, obviously, English cheeses.
0:37:11 > 0:37:12CLATTERING
0:37:12 > 0:37:15We didn't need that one, James. We don't need that one.
0:37:15 > 0:37:16Don't worry, carry on.
0:37:23 > 0:37:25So the egg yolks...
0:37:25 > 0:37:29That's salt baking that... Salt baking the... Squash.
0:37:29 > 0:37:32You can do that with celeriac and all manner of different... Yeah.
0:37:32 > 0:37:35..stuff - beetroot, which is really nice.
0:37:35 > 0:37:37This goes in the oven for 45 minutes?
0:37:37 > 0:37:4145 minutes, just until it's nice and soft.
0:37:41 > 0:37:43And then...
0:37:46 > 0:37:47The soup's there, ready.
0:37:52 > 0:37:53There, James. There you go.
0:37:56 > 0:37:57There you go.
0:37:59 > 0:38:03That's just the garlic, all those herbs and the... Yeah.
0:38:03 > 0:38:06This is a rustic dish you can knock up at...
0:38:06 > 0:38:09at home, especially at this time of year.
0:38:09 > 0:38:12Bit of olive oil there, please, James.
0:38:15 > 0:38:17And there we go. The veloute...
0:38:21 > 0:38:23..round the outside.
0:38:23 > 0:38:26Walking the dog, straight back in, there you go.
0:38:26 > 0:38:28Remind us what that is again.
0:38:28 > 0:38:31Veloute of butternut squash with a poached egg yolk,
0:38:31 > 0:38:34persillade and English Cheddar. Easy as that.
0:38:39 > 0:38:41There you go. Right.
0:38:41 > 0:38:44You get to dive into this. Fantastic.
0:38:44 > 0:38:47The egg, I presume if you break it down the centre,
0:38:47 > 0:38:51it just helps with the texture of the soup as well.
0:38:51 > 0:38:53Yep, you can see that richness.
0:38:53 > 0:38:57There's a little bit to top up there so we all get a taste.
0:38:57 > 0:38:59What do you reckon?
0:39:03 > 0:39:05I just need a bit more!
0:39:05 > 0:39:07It always worries me when they don't say anything!
0:39:07 > 0:39:11It's a dish that, literally, we've done that in six or seven minutes.
0:39:11 > 0:39:15It's soup, easy, nice and rich. Squadron Leader.
0:39:15 > 0:39:18Chocks away. It is pretty good. Absolutely, yeah. Beautiful.
0:39:18 > 0:39:20One more. The idea is you pass it down!
0:39:20 > 0:39:21There's a little bit there.
0:39:26 > 0:39:29And there you have it - that's Michelin-starred soup right there.
0:39:29 > 0:39:32Now it's time for Keith Floyd to continue travelling
0:39:32 > 0:39:35around Britain and Ireland, and today he's in the Emerald Isle,
0:39:35 > 0:39:39experiencing the delights of the fabulous area of County Cork.
0:39:40 > 0:39:44Longueville House sits proud, not on a knoll or a hill,
0:39:44 > 0:39:46but an eminence.
0:39:46 > 0:39:48Great word, great place.
0:39:48 > 0:39:50Overlooking what they call the Irish Rhine.
0:39:50 > 0:39:54The Blackwater River, famous for its fine salmon runs.
0:39:54 > 0:39:57These rich acres, with trees planted to celebrate
0:39:57 > 0:39:59the Battle of Waterloo that surround the house,
0:39:59 > 0:40:02provide most of the produce, from beef and lamb to fish,
0:40:02 > 0:40:04from asparagus to strawberries,
0:40:04 > 0:40:07that the present incumbents, Jane and Michael O'Callaghan,
0:40:07 > 0:40:08use in the restaurant.
0:40:08 > 0:40:12Even the wine from Ireland's only vineyard is quite superb.
0:40:12 > 0:40:15This is fabulous wine - it's a shame it's the last bottle.
0:40:15 > 0:40:18Is it truly the last bottle you've made? Absolutely, and we kept it for you.
0:40:18 > 0:40:21When will there be some more?
0:40:21 > 0:40:24Hopefully in September, October, if we get any sun,
0:40:24 > 0:40:26but today is the first of July
0:40:26 > 0:40:28and we have a fire on, so it's not looking too good. Never mind.
0:40:28 > 0:40:31Let's get down to pigeons, because pigeons, people think,
0:40:31 > 0:40:33are humble, common, peasanty.
0:40:33 > 0:40:35How do you persuade them to eat such a thing, as they might think it's a bit, you know, not too good?
0:41:06 > 0:41:08and cover that with about a pint of water, pint and a half,
0:41:08 > 0:41:11and let it simmer gently for maybe an hour or an hour and a half,
0:41:31 > 0:41:33How long would you think it should stay in the oven? 20 minutes? No.
0:41:33 > 0:41:36How long? 10, 12. It'll come out pink and people will send it back.
0:41:36 > 0:41:38You've got to eat it rare.
0:41:38 > 0:41:40If you don't eat it rare, you might as well eat this here.
0:41:40 > 0:41:42Take it and eat it. Same thing.
0:41:42 > 0:41:46OK. You take it and cook it and pop it in the oven. Will you eat it? I'll certainly eat it. OK.
0:41:46 > 0:41:49I should tell you about this wine. It's a Riesling sort of wine.
0:41:49 > 0:41:54It's the only vineyard in Ireland. It's called Chateau Longueville.
0:41:54 > 0:41:58It's absolutely brilliant and it's as rare as anything.
0:41:58 > 0:42:00It's very worth drinking.
0:42:00 > 0:42:02Nice and close there, Richard, OK?
0:42:02 > 0:42:05Jane, can you explain exactly what's going on?
0:42:05 > 0:42:07John is making a brilliant sauce here, Floyd.
0:42:07 > 0:42:11He's got the stock from the pigeon, which I showed you earlier on,
0:42:11 > 0:42:15and it has been reduced a little bit because it was too thin.
0:42:15 > 0:42:18He's reduced red wine, he fried some shallot,
0:42:18 > 0:42:21he fried some... little bit of garlic and thyme.
0:42:21 > 0:42:24We're using thyme because we have thyme in the garden at the moment.
0:42:24 > 0:42:29Now he's beating in some butter into it, to thicken it.
0:42:29 > 0:42:31To enrichen it. Absolutely superb.
0:42:31 > 0:42:34I reckon that pigeon must be ready, mustn't it? I hope it is.
0:42:34 > 0:42:37It's a long 12 minutes if it isn't.
0:42:37 > 0:42:41Here we go. So you just carve that. Yes.
0:42:41 > 0:42:45And, John, put the sauce on the plate. That's right. OK?
0:42:45 > 0:42:49This is just right, Floyd, look. OK. Carve away. Yeah.
0:42:51 > 0:42:54Oh, it's beautifully pink, absolutely superb.
0:42:54 > 0:42:56Will you eat it that way? Yes, I will. Good.
0:42:56 > 0:42:59I'm going to have to cut down through that bone.
0:43:01 > 0:43:03That's the way it should be.
0:43:03 > 0:43:07Jane, there's someone at the blinking kitchen door.
0:43:07 > 0:43:08Oh, no. Sorry, I'm sorry.
0:43:08 > 0:43:11I am trying to make a television programme. Thank you.
0:43:11 > 0:43:13Isn't it strong?
0:43:13 > 0:43:16Strawberries - can you take these away, please?
0:43:16 > 0:43:19Thomas, would you take the spinach? I'm sorry about that.
0:43:19 > 0:43:22That's quite all right. I'm sorry! Get on with the carving.
0:43:22 > 0:43:26Business has to go on. I don't see why! I can't stop, Floyd!
0:43:26 > 0:43:28Is that all from the garden? Yes, everything.
0:43:28 > 0:43:33We didn't go into town and buy it and bring it through the window just for you!
0:43:33 > 0:43:35Touche! OK, get on with it, then.
0:43:35 > 0:43:40John, can we have the sauce, please? I think madam here is nearly ready.
0:43:41 > 0:43:43Very hard to carve when you're looking at me.
0:43:46 > 0:43:48You've got it. I have it. You have it. Yeah, I have.
0:43:48 > 0:43:50Give it one big one there.
0:43:50 > 0:43:53Pour the sauce on the plate, John. Snap to it!
0:43:53 > 0:43:55We've got a television crew waiting here.
0:43:55 > 0:43:59Richard, you look at that very nicely and you'll see that lovely, rich, red sauce
0:43:59 > 0:44:02poured over the wonderful white plate with the pigeon breasts on.
0:44:02 > 0:44:05And Richard, up to me for a second.
0:44:05 > 0:44:07Everybody thinks I've done nothing on this programme.
0:44:07 > 0:44:12I've cooked the cabbage. It's beautiful cabbage from my three-acre garden here. Walled garden.
0:44:12 > 0:44:14Simmered gently in butter with little raisins in it.
0:44:14 > 0:44:18Absolutely superb. And, of course, it makes the dish.
0:44:18 > 0:44:20Look at that. A really super meal.
0:44:20 > 0:44:25Magnificent, the humble pigeon elevated to heights of gastronomy
0:44:25 > 0:44:28you've never seen before. Back up to us again, please.
0:44:28 > 0:44:30I want to make a speech about vegetables.
0:44:30 > 0:44:33Do you think they really taste so much better coming from the garden?
0:44:33 > 0:44:36Or is that just nonsense? No, it's not nonsense. They have to be better.
0:44:36 > 0:44:39That cabbage was growing half an hour ago
0:44:39 > 0:44:42and it's beautifully fresh and it'll taste completely different
0:44:42 > 0:44:44to something that's sitting in a shop for the last week.
0:44:44 > 0:44:46Here's to fresh vegetables. Yeah!
0:44:58 > 0:45:01It isn't only wine that needs to be grown on the perfect slope -
0:45:01 > 0:45:04the identity of a good cheese, too, should reflect the very earth.
0:45:04 > 0:45:07Now, we all know Ireland is very green,
0:45:07 > 0:45:10but there is something extra special about this rich grass -
0:45:10 > 0:45:12washed as it is by the wet winds from America,
0:45:12 > 0:45:16and kissed by the Gulf stream - which brings fuchsia into bloom,
0:45:16 > 0:45:19and cows munching on this untainted carpet produce thick,
0:45:19 > 0:45:22creamy milk, perfect for making cheese.
0:45:30 > 0:45:34There we are. Thank you, my dear.
0:45:34 > 0:45:38Once upon a time, in a university in Dublin called Trinity College,
0:45:38 > 0:45:41there was a dashing young professor of philosophy.
0:45:41 > 0:45:43And, one day, as professors do,
0:45:43 > 0:45:46he fell in love with a charming young lady.
0:45:46 > 0:45:49And they didn't want the hustle and bustle of academic life
0:45:49 > 0:45:51in a busy capital city, so they ran away here
0:45:51 > 0:45:55to the western coast of Ireland - the furthest extremity of Europe.
0:45:55 > 0:45:57And they fell in love.
0:45:57 > 0:46:02They were so deeply in love, they got married, and they had little cheeses.
0:46:02 > 0:46:03Sweet, isn't it?
0:46:16 > 0:46:19We've travelled many hundreds of miles to come here to the extreme
0:46:19 > 0:46:23west coast of Ireland to witness a very, very strange and rare event.
0:46:23 > 0:46:26It's the first time for several hundred years that
0:46:26 > 0:46:29a soft, cream cheese has been made in the British Isles - or,
0:46:29 > 0:46:33more precisely, here in Ireland. Is that actually true, Veronica?
0:46:33 > 0:46:34I believe it is.
0:46:34 > 0:46:37When we began to make it here,
0:46:37 > 0:46:41it was the first time for hundreds of years that a soft cheese
0:46:41 > 0:46:45had actually been manufactured in the British Isles.
0:46:45 > 0:46:47What is it about the Irish,
0:46:47 > 0:46:49why do the Irish know about cheese, for heaven's sake?
0:46:49 > 0:46:53I thought the French were the people who made all the cheese.
0:46:53 > 0:46:55Following the fall of the Roman Empire,
0:46:55 > 0:46:58a dark age descended on Europe,
0:46:58 > 0:47:03and a great deal of the skill and culture was temporarily lost.
0:47:03 > 0:47:07Meanwhile, in Ireland, where the Romans never came,
0:47:07 > 0:47:13we were a repository for a great deal of the art and culture,
0:47:13 > 0:47:17and when the Renaissance came along,
0:47:17 > 0:47:20out went Irish monks and scholars across Europe,
0:47:20 > 0:47:22reintroducing...
0:47:22 > 0:47:26I'm not claiming we invented cheesemaking by any means,
0:47:26 > 0:47:29but reintroducing the skills
0:47:29 > 0:47:34and cultures again to those places where they were gone.
0:47:34 > 0:47:38For many people, Irish cookery is all about potatoes. It's partly true.
0:47:38 > 0:47:42This brilliant thing you're seeing here is a potato and apple pancake.
0:47:42 > 0:47:45Where are you? This is vital, we're breaking brand-new ground here -
0:47:45 > 0:47:47potatoes, that's the whole thing here.
0:47:47 > 0:47:50This potato and apple pancake is traditionally made by mixing
0:47:50 > 0:47:53mashed potato with flour, rolling it very thin, like a pancake,
0:47:53 > 0:47:56stuffing it with apple, folding it like an apple turnover
0:47:56 > 0:47:58and frying it in butter.
0:47:58 > 0:48:01What they don't say in the recipe books and what I'm going to tell you
0:48:01 > 0:48:04you have to do is pour whiskey over it, like that,
0:48:04 > 0:48:07and then set fire to it, and you absolutely have something that
0:48:07 > 0:48:11should dazzle even these academic and very brilliant cheesemakers.
0:48:11 > 0:48:14And if it doesn't, I won't eat their cheese.
0:48:14 > 0:48:18Right, there we are. That is a new thing of apple and potato pancakes.
0:48:18 > 0:48:22Can I give you a tiny bit? Yes, please. Quite a generous helping.
0:48:22 > 0:48:23A generous helping.
0:48:23 > 0:48:26Norman and Veronica are these brilliant people
0:48:26 > 0:48:28who I told you about in the fairytale when we started,
0:48:28 > 0:48:31who fell in love all those years ago, dragged themselves off down here
0:48:31 > 0:48:35to this romantic part of the world, and made brilliant cheeses.
0:48:35 > 0:48:38Take that. I think it's quite good.
0:48:41 > 0:48:43I'm going to do it quickly because we haven't got lots of film, OK?
0:48:43 > 0:48:47Just say it's really brilliant. It's super.
0:48:47 > 0:48:50Quite brilliant, really brilliant? Very brilliant.
0:48:52 > 0:48:56A definite break through. Brilliant. An Anglo-Irish first.
0:48:56 > 0:48:58Absolutely.
0:48:58 > 0:49:01Super. Right, we can't have any more of that. Thank you very much indeed.
0:49:01 > 0:49:03You can eat that after you've done your work,
0:49:03 > 0:49:05because what I want to know really quite seriously -
0:49:05 > 0:49:08this is a cookery programme, we do try to give you information -
0:49:08 > 0:49:10is about your brilliant cheese.
0:49:10 > 0:49:13Can we start with this one, which I think is very young, isn't it?
0:49:13 > 0:49:16It is, this is a young cheese.
0:49:19 > 0:49:20You can see it is young inside.
0:49:20 > 0:49:23Can you just say why exactly you can see that is young inside?
0:49:23 > 0:49:26You can see the cheese is ripening here from the outside,
0:49:26 > 0:49:28and it still hasn't ripened all the way through.
0:49:28 > 0:49:31But it's very mild, and it will be very nice. May I taste a bit?
0:49:31 > 0:49:33Is he saying the right things?
0:49:33 > 0:49:35Because you actually make the cheese, Veronica.
0:49:35 > 0:49:37This will taste quite acidic.
0:49:38 > 0:49:42Clean, acid flavour which I love, young cheese.
0:49:42 > 0:49:44Here is a riper one.
0:49:44 > 0:49:47This one here is very ripe, it's ripened all the way through.
0:49:47 > 0:49:50Do you see what I mean? Compare it there.
0:49:50 > 0:49:53It's very strong, it's got a fairly strong smell to go with it.
0:49:53 > 0:49:56It's strictly for the initiated, I think.
0:49:56 > 0:50:00Does a beautiful countryside make a beautiful cheese?
0:50:00 > 0:50:03Yes, I think if you are happy somewhere and doing something well,
0:50:03 > 0:50:06it's going to show through in what you come up with, what you make.
0:50:06 > 0:50:07And the cheese seems to be happy -
0:50:07 > 0:50:09this is a taste of your home, isn't it?
0:50:09 > 0:50:12Well, there's no point fighting with the environment you're in.
0:50:12 > 0:50:14Why not make something and do something that will fit in with it?
0:50:14 > 0:50:17No point making something that is going to be better off in a dessert.
0:50:17 > 0:50:20I tell you what, the toil and strife doesn't fit in,
0:50:20 > 0:50:21I haven't seen your lovely Irish locks yet.
0:50:21 > 0:50:24Off with the hat, if you don't mind. How do you know I'm not bald?
0:50:24 > 0:50:27That's a chance I'm going to take. Beautiful.
0:50:27 > 0:50:32Now, you've come all this way from Dublin, you've forsaken the port,
0:50:32 > 0:50:35the parties, the conversation of Joyce, Nietzsche and all that lot.
0:50:35 > 0:50:40Was it worth it? All the boring old soaks in the pubs of Dublin?
0:50:40 > 0:50:44Ah, come on, you can replace the port with porter,
0:50:44 > 0:50:48and you can have some very interesting conversations down here.
0:50:48 > 0:50:50No, I think we're very happy here - we've a nice family
0:50:50 > 0:50:51and a lovely place to live.
0:50:51 > 0:50:54It's really nice putting a bit of this part of the world
0:50:54 > 0:50:55into a lot of other ones.
0:50:55 > 0:50:58Our cheese turning up in London, Germany, all over the place,
0:50:58 > 0:51:00and people enjoying it.
0:51:00 > 0:51:01I'll drink to that. Good luck.
0:51:10 > 0:51:14They say life begins at 40, and it's true.
0:51:14 > 0:51:17In the way that you can in a crowded room catch the eye of a stranger
0:51:17 > 0:51:20and fall head over heels in love with a passion
0:51:20 > 0:51:22and certainty that defies logic or explanation,
0:51:22 > 0:51:25so it was with me when I staggered,
0:51:25 > 0:51:28shaken and slightly unsteady, from a buffeting little aeroplane
0:51:28 > 0:51:30at Cork Airport for the first time.
0:51:30 > 0:51:33Quite frankly, Ireland gobsmacked me,
0:51:33 > 0:51:36and I don't care if this sounds pompous, I felt a sense
0:51:36 > 0:51:40of excitement and thrill that had been missing from my life for years.
0:51:40 > 0:51:43Phew, I've got it off my chest now, thank goodness. I feel better.
0:51:43 > 0:51:47But this isn't the psychiatrist's chair you know - not yet, anyway.
0:51:47 > 0:51:48It's a cookery programme,
0:51:48 > 0:51:51and the first lady of Irish cookery is her grace, Myrtle Allen.
0:51:54 > 0:51:56I was relixing... I beg your pardon?
0:51:56 > 0:51:58I was relaxing with a glass of stout in the pub the other day
0:51:58 > 0:52:01after a very hard day's filming, and we got to chatting.
0:52:01 > 0:52:04As usual, we started talking about food - not food in general,
0:52:04 > 0:52:07but Irish stew in particular. In Ireland, it is difficult to find.
0:52:07 > 0:52:09Sometimes in pubs midday you can get it.
0:52:09 > 0:52:12In England, it is often a disastrous mishmash of potatoes,
0:52:12 > 0:52:15lamb and onions boiled to death, tastes absolutely awful.
0:52:15 > 0:52:17So I wanted to find out the secret of what I think to be
0:52:17 > 0:52:21one of the finest dishes on Earth. So I came to my friend, Myrtle Allen,
0:52:21 > 0:52:24who is undisputedly the Queen of Irish cooking, famous here,
0:52:24 > 0:52:28famous in Beverly Hills, Paris and throughout the land.
0:52:28 > 0:52:30It's true, isn't it, Myrtle?
0:52:30 > 0:52:32She is absolutely brilliant, and she knows all about it.
0:52:32 > 0:52:35But, before we go into all of that, Richard, the usual business -
0:52:35 > 0:52:37spin round the ingredients.
0:52:37 > 0:52:40The most important thing is a splendid shoulder of lamb.
0:52:40 > 0:52:42Traditionally butchered - more on that later.
0:52:42 > 0:52:46Spring onions, new potatoes - not the flowers.
0:52:46 > 0:52:49Young baby carrots, a bit of fresh thyme,
0:52:49 > 0:52:52a bit of fresh... I forgot the name of that. Marjoram.
0:52:52 > 0:52:54A bit of marjoram, fresh.
0:52:54 > 0:52:57Then I've butchered the chops this way a bit to take off all the fat,
0:52:57 > 0:52:59because we need that to cook the chops in later,
0:52:59 > 0:53:01and that's where I cut my finger.
0:53:01 > 0:53:04So - down here again, Richard, don't smirk -
0:53:04 > 0:53:06we've got these nice cutlets for later on,
0:53:06 > 0:53:09a bit of parsley to garnish it off with.
0:53:09 > 0:53:11Over here, we're going to need some stock.
0:53:11 > 0:53:14We use this piece of bone - stay there, Richard -
0:53:14 > 0:53:15from the end of the lamb there.
0:53:15 > 0:53:19Pop that in with the tops of the spring onions, a bit of thyme,
0:53:19 > 0:53:22some parsley stalks - economical use of parsley stalks -
0:53:22 > 0:53:26a few chopped carrots, covered with water like that,
0:53:26 > 0:53:29and that's put on to simmer to make stock.
0:53:29 > 0:53:31That's fine, there's another chop.
0:53:31 > 0:53:33The chops in the bottom is the first thing, isn't it?
0:53:33 > 0:53:36As you can see, I've been frying them in the sweated-down lamb dripping.
0:53:36 > 0:53:40I'd like a little piece of that. Myrtle, do you want a piece of that?
0:53:40 > 0:53:43Yes, thank you. This will have the doctors up in arms, won't it?
0:53:43 > 0:53:47Never mind about that. Now, next thing is what?
0:53:47 > 0:53:49The onions and carrots.
0:53:50 > 0:53:54That's right. Just give them a quick turn.
0:53:57 > 0:53:59If it's a bit too slow you may have to heat that fat.
0:53:59 > 0:54:02And then our thyme. A little bit of thyme.
0:54:02 > 0:54:05That's enough, and a little bit of marjoram.
0:54:05 > 0:54:06That's enough.
0:54:06 > 0:54:09My viewers won't have seen an Irish stew with whole potatoes.
0:54:09 > 0:54:12They tend to think of it as being sliced.
0:54:12 > 0:54:14There are different ways of doing it. Some people slice them.
0:54:14 > 0:54:16They say the potato thickens the gravy,
0:54:16 > 0:54:20but I love them whole on top, they get brown in the oven.
0:54:20 > 0:54:24You want to get this, have you got the lid? You want to strain it.
0:54:24 > 0:54:28Under pressure like this, I sometimes have to improvise,
0:54:28 > 0:54:30because once this goes in, I've had it.
0:54:30 > 0:54:33So I'll strain it through like that.
0:54:38 > 0:54:41Now, it doesn't have to cover the potatoes, does it?
0:54:41 > 0:54:42No, it will be fine.
0:54:42 > 0:54:45Because the lid is on, they're going to sort of steam and glaze
0:54:45 > 0:54:49as they cook. By the way, you don't need to throw that away,
0:54:49 > 0:54:51you can leave that to be cold, chop it up into little bits,
0:54:51 > 0:54:55toss it with a bit of vinegar or something, couldn't you? You could.
0:54:55 > 0:54:57Well, you wouldn't necessarily throw that away.
0:54:57 > 0:54:59What would you do with that? I'd give it to the dog, actually,
0:54:59 > 0:55:01myself, I'm afraid!
0:55:01 > 0:55:04These people who live in castles!
0:55:06 > 0:55:10Anyway, that goes in the oven for how long? That goes in the oven.
0:55:10 > 0:55:12At this time of year, the lamb is young,
0:55:12 > 0:55:15say three-quarters to one hour. Three-quarters to one hour.
0:55:15 > 0:55:18And we'll go and do something really amusing until that is ready to eat.
0:55:18 > 0:55:21Let's wander off and he'll think of something to make us look good
0:55:21 > 0:55:23and interesting.
0:55:28 > 0:55:30By popular request and overwhelming demand, I've been asked to
0:55:30 > 0:55:33show you this steamroller being unloaded by a committee again.
0:55:33 > 0:55:37May I remind you, the committee is a group of well-intentioned people
0:55:37 > 0:55:39who individually can do nothing,
0:55:39 > 0:55:42and collectively decide that nothing can be done.
0:55:51 > 0:55:53The Irish stew - in the name of the law,
0:55:53 > 0:55:55the producer made me say that bit - turned out to be superb.
0:55:55 > 0:55:57But, after simmering for an hour or so,
0:55:57 > 0:56:00it's worth skimming the fat before serving.
0:56:00 > 0:56:03There is no hard and fast recipe for this classic dish,
0:56:03 > 0:56:06and Myrtle Allen sets greater store on the quality of ingredients
0:56:06 > 0:56:08rather than the variety of them.
0:56:08 > 0:56:10If I had seen you a week ago,
0:56:10 > 0:56:14my butcher had brought me in a sward of grass
0:56:14 > 0:56:18from the pasture that he likes to fatten his beef on.
0:56:18 > 0:56:24And it contained so many little flowers, the clovers,
0:56:24 > 0:56:29red and white, many, many glasses and plants.
0:56:29 > 0:56:31He won't give his cattle, for instance, silage.
0:56:31 > 0:56:35He looks for sweet hay with plenty of meadow grass in it.
0:56:35 > 0:56:40Which of course is very uneconomical for farmers to grow.
0:56:40 > 0:56:44So we still have these people in the country,
0:56:44 > 0:56:46and they need to be encouraged.
0:56:46 > 0:56:48Is there any other place in the world you would rather be
0:56:48 > 0:56:50than here in Ballymaloe?
0:56:50 > 0:56:54Well, I haven't had a chance to try, you see, I've been here
0:56:54 > 0:56:59since I was 19. Maybe there would be, you know.
0:56:59 > 0:57:00I wouldn't mind the Pacific,
0:57:00 > 0:57:03but I have a feeling it's not what it used to be.
0:57:09 > 0:57:11A classic piece of Mr Keith Floyd there.
0:57:11 > 0:57:13Now, we're not cooking live in the studio today,
0:57:13 > 0:57:16so instead we're looking back at some of the great recipes
0:57:16 > 0:57:18from the Saturday Kitchen cookbook.
0:57:18 > 0:57:20Still to come on today's Best Bites - things get tense
0:57:20 > 0:57:23at the hobs when Andrew Turner faced the mighty Silvena Rowe
0:57:23 > 0:57:25in the Saturday Kitchen Omelette Challenge.
0:57:25 > 0:57:27Both were keen to improve their times,
0:57:27 > 0:57:30but I can reveal that only one of them manages to do it.
0:57:30 > 0:57:33Find out which one moves up the leaderboard a little later on.
0:57:33 > 0:57:36Nic Watt demonstrates his amazing knowledge of Asian flavours
0:57:36 > 0:57:38with his oven-grilled tiger prawn dish.
0:57:38 > 0:57:41He marinates the prawns using chilli and yuzu
0:57:41 > 0:57:43and serves it with a white miso aioli.
0:57:43 > 0:57:47And the fabulous Sharon Corr faces her food heaven or food hell.
0:57:47 > 0:57:49Will she get food heaven - hake, with my Singapore chilli
0:57:49 > 0:57:51deep-fried hake with pad Thai?
0:57:51 > 0:57:54Or will she get her dreaded food hell - dill with my roasted
0:57:54 > 0:57:56gravlax and home-made dill mustard mayonnaise,
0:57:56 > 0:57:59crushed potatoes and watercress?
0:57:59 > 0:58:02You can find out what she gets to eat at the end of today's show.
0:58:02 > 0:58:05Now, it's time to look at the first time Danny Millar joined us
0:58:05 > 0:58:08on Saturday Kitchen, fresh-faced, and armed with a pigeon.
0:58:08 > 0:58:12Check out his great recipe involving a fabulous gin vinaigrette.
0:58:12 > 0:58:15Now, what are we cooking? I'm going to cook some beautiful pigeon.
0:58:15 > 0:58:20A herb hazelnut salad and a little juniper marinade for the pigeon,
0:58:20 > 0:58:22and a bit of gin vinaigrette.
0:58:22 > 0:58:25So you're going to do the marinade first of all, you want me
0:58:25 > 0:58:29to peel the pear. What is it about pigeon?
0:58:29 > 0:58:31Well, two reasons why I like it.
0:58:31 > 0:58:34I love the flavour, and plus, it's economical.
0:58:34 > 0:58:38It's pretty cheap, isn't it? It is indeed. Just get some thyme.
0:58:38 > 0:58:40My grandad used to call it the flying rat.
0:58:40 > 0:58:42Yes, I think it's a bit harsh.
0:58:44 > 0:58:46You know what I mean? It's a bit harsh.
0:58:46 > 0:58:48But there are loads of them, aren't there?
0:58:48 > 0:58:50There are indeed, and because, as you say,
0:58:50 > 0:58:57farmers tend to actually shoot them, so we're doing actually a favour.
0:58:59 > 0:59:01Get some juniper in there.
0:59:01 > 0:59:04The Italians like their pigeon, don't they?
0:59:04 > 0:59:06They do, they slow cook the wood pigeon
0:59:06 > 0:59:08and make it into a pasta sauce.
0:59:08 > 0:59:12Would that be with pasta, by any chance? A little bit of lemon zest.
0:59:12 > 0:59:16I think it's always good to marinate any kind of bird, especially game.
0:59:16 > 0:59:18I think it brings it out a bit more.
0:59:18 > 0:59:24Doesn't matter whether these are male or female, does it? No.
0:59:24 > 0:59:26Not like pheasant or anything.
0:59:26 > 0:59:29I normally pop that in the fridge for four hours or overnight,
0:59:29 > 0:59:33would be ideal. So we're basically making this little salad.
0:59:33 > 0:59:35The pear is going in the salad, and then you're going to make
0:59:35 > 0:59:39a dressing out of the pan juices, is that right? Yes, that's right.
0:59:39 > 0:59:41A bit of hazelnut oil, lemon juice.
0:59:41 > 0:59:43There you go, the pan is ready for you.
0:59:45 > 0:59:47So you season that afterwards, of course.
0:59:47 > 0:59:50Yes, because obviously the salt would cure the actual pigeon,
0:59:50 > 0:59:54and you wouldn't want that. A little bit of butter.
0:59:54 > 0:59:58Already hazelnut oil on the pigeon, so you don't need any more oil.
1:00:00 > 1:00:02Skin side down. Yep.
1:00:02 > 1:00:03Breast side down.
1:00:03 > 1:00:06Tell us about your restaurant in Northern Ireland.
1:00:06 > 1:00:07Is it near a lough?
1:00:07 > 1:00:08It is indeed. It's about...
1:00:09 > 1:00:11..one mile from Strangford Lough. Right.
1:00:11 > 1:00:13Just outside of Belfast, is that right? It is indeed.
1:00:13 > 1:00:16About 20 minutes outside Belfast. Yep.
1:00:16 > 1:00:20The cooking is what? Local food, that kind of stuff?
1:00:20 > 1:00:21Local food cooked simply.
1:00:21 > 1:00:23This will highlight it.
1:00:23 > 1:00:27It's three key ingredients - pigeon, pear and hazelnuts. Yeah.
1:00:28 > 1:00:32You used to be the head chef with Mr Rankin, didn't you? I did indeed,
1:00:32 > 1:00:34for four successful years
1:00:34 > 1:00:38and moved on to my own thing with my business partner,
1:00:38 > 1:00:41Ronan Sweeney, and it's gone from strength to strength.
1:00:41 > 1:00:42Fantastic.
1:00:43 > 1:00:45Anyway, seal that off. Just get a bit of colour in there.
1:00:45 > 1:00:48These don't take very long to cook, do they, these things?
1:00:48 > 1:00:50No, you're talking three minutes either side
1:00:50 > 1:00:52and about four minutes in a hot oven. Yeah.
1:00:54 > 1:00:57Right, these are toasted hazelnuts, these.
1:00:58 > 1:01:00Yeah, again, you want to bring out the flavour.
1:01:00 > 1:01:02If they weren't toasted, they're lacking a bit.
1:01:02 > 1:01:04Get a bit of lemon juice in there, a bit of hazelnut oil.
1:01:04 > 1:01:06In the oven just till they're browned nicely.
1:01:06 > 1:01:09You could do them in a dry pan or something like that. They're fine.
1:01:09 > 1:01:12You can actually buy toasted hazelnuts now. Is that right? Yeah.
1:01:12 > 1:01:15Just going to pop this in the oven now. Four minutes. Right.
1:01:18 > 1:01:21There's a sink there if you want to wash your hands.
1:01:21 > 1:01:23We've got one that is cooling down there.
1:01:23 > 1:01:26You're literally going to take this off the bone as well, aren't you?
1:01:26 > 1:01:27I am indeed.
1:01:27 > 1:01:32And like all roast joints, it's so important to let it rest. Yep.
1:01:32 > 1:01:34Would you say the optimum is sort of room temperature?
1:01:34 > 1:01:37Exactly, and you want to give it a good four to five minutes again.
1:01:37 > 1:01:39Yeah.
1:01:40 > 1:01:43Hopefully we all like our pigeon nice and pink.
1:01:43 > 1:01:46If not, we're going to have problems.
1:01:46 > 1:01:48That's still got a pulse, that one.
1:01:48 > 1:01:50If it's still a little bit under, we can pop it back in the pan.
1:01:50 > 1:01:53It's alive and kicking. It's still trying to get off the board.
1:01:53 > 1:01:55Exactly!
1:01:55 > 1:01:56No, wait!
1:01:57 > 1:01:58Seal up a little bit. So in our salad we've got this little leaf here.
1:02:00 > 1:02:00Seal up a little bit. So in our salad we've got this little leaf here.
1:02:00 > 1:02:02This is a little bit of red chard, isn't it?
1:02:02 > 1:02:04Bit of watercress.
1:02:04 > 1:02:06It doesn't have to be those particular leaves
1:02:06 > 1:02:08but I like to use bitter salad leaves for this dressing
1:02:08 > 1:02:09cos a little bit of sweet and sour.
1:02:13 > 1:02:16So we're just going to seal the breast up a little bit. Yep.
1:02:16 > 1:02:20Just to cook it a little bit more. Just a tad more.
1:02:20 > 1:02:21We've got some chicory here as well.
1:02:24 > 1:02:24Chicory they use a lot in Italian cooking.
1:02:24 > 1:02:27It's fantastic cooked as well. It's delicious cooked.
1:02:27 > 1:02:29I think it's nicer cooked than it is in a salad.
1:02:29 > 1:02:32Into the pan we're going to pop a little bit of gin. Yep.
1:02:33 > 1:02:36Plenty of flames. Just straight gin?
1:02:37 > 1:02:40Gives a good flame. Set the kitchen on fire!
1:02:40 > 1:02:42What a way to start my first day!
1:02:42 > 1:02:44Just going to pop those thyme stocks in there as well.
1:02:44 > 1:02:46Bit of thyme. Waste not, want not.
1:02:46 > 1:02:49That's just going to make a little dressing that's going to go...
1:02:49 > 1:02:52A little lemon juice, hazelnut oil. Lemon juice.
1:02:52 > 1:02:54Little bit of sugar. There's your lemon.
1:02:54 > 1:02:55So in the hazelnuts and the pears
1:02:55 > 1:02:58you want a little bit of this hazelnut oil.
1:02:58 > 1:03:00Yep. There you go. Like vinaigrettes,
1:03:00 > 1:03:02you're talking three parts oil, one part vinegar.
1:03:02 > 1:03:05With hazelnuts and nut oils, you don't cook with them at all, do you?
1:03:05 > 1:03:06No, never.
1:03:06 > 1:03:08Just dressings.
1:03:08 > 1:03:10We're just going to strain that.
1:03:12 > 1:03:14There's almost two dressings going on here.
1:03:14 > 1:03:16There's one for the pears, and the other one.
1:03:16 > 1:03:19Yep. And again it's...
1:03:19 > 1:03:22It's very, very simple. Yep.
1:03:22 > 1:03:23I don't think food should be...
1:03:24 > 1:03:27..anything too complex. It should be nice and simple.
1:03:29 > 1:03:32Mother's watching, don't dab that in. Mother will be watching.
1:03:32 > 1:03:34She'll be on the phone. There you go.
1:03:34 > 1:03:38Oh, my phone will be buzzing... Not your mother, my mother.
1:03:39 > 1:03:41So, basically, we have our warm dressing. Yep.
1:03:41 > 1:03:44We have our pear that's had the lemon juice, hazelnut oil.
1:03:44 > 1:03:46Lemon juice, sorry about that!
1:03:47 > 1:03:48That's in, yep. OK.
1:03:48 > 1:03:50Little bit of salt and pepper. Yep.
1:03:53 > 1:03:54And our pigeons, which are nice and rested.
1:03:54 > 1:03:57So you only use the breast? You don't use the legs?
1:03:57 > 1:04:00The legs I would confit down. I wouldn't use them for this salad.
1:04:00 > 1:04:02I'd take them a little bit further and use them
1:04:02 > 1:04:05as little lollipops, which is nice when they confit down.
1:04:07 > 1:04:08Lollipops? Yeah! There you go.
1:04:09 > 1:04:10You've got to be careful.
1:04:10 > 1:04:15You don't want any feather that's been shot through or shot.
1:04:15 > 1:04:16It's not good for your fillings.
1:04:17 > 1:04:20What is the legal position on that? What's that?
1:04:20 > 1:04:21If you're in a restaurant
1:04:21 > 1:04:24and you're serving things that have been shot, game.
1:04:24 > 1:04:26Normally they have it on the menu, don't they? Is it a disclaimer?
1:04:26 > 1:04:28"Please beware." I don't know about that.
1:04:28 > 1:04:32"Contains shot." Great question, I don't know.
1:04:32 > 1:04:33He'll go straight back...
1:04:33 > 1:04:35Will take your tooth out.
1:04:36 > 1:04:39I always think you're cheated if you don't get a bit of shot.
1:04:39 > 1:04:40You've got to watch out for it.
1:04:40 > 1:04:44You've literally scooped up all the juices. That's all the love.
1:04:44 > 1:04:46All the love? Yeah, when it's been rested.
1:04:46 > 1:04:49Like any piece of meat, that's where the best parts are.
1:04:49 > 1:04:51You need to get out there a bit more, Danny.
1:04:51 > 1:04:55Yeah, well, when you're stuck in the country, you know what I mean.
1:04:55 > 1:04:57Right, OK. So here we're going to assemble... Yep.
1:04:59 > 1:05:01And the pigeon's gone in there and everything else.
1:05:01 > 1:05:03Pigeon's in there, so it's still warm.
1:05:03 > 1:05:04Just go in this nice little pile.
1:05:06 > 1:05:07Want to get a nice mixture.
1:05:07 > 1:05:10I like salad to have different textures with the hazelnuts,
1:05:10 > 1:05:11give it a nice little bite.
1:05:11 > 1:05:14Often salads are cold, but it is nice to have warm salads as well.
1:05:14 > 1:05:15Especially at this time of year. Yep.
1:05:16 > 1:05:18Makes a pleasant change.
1:05:18 > 1:05:19So, there we go.
1:05:20 > 1:05:21There we go.
1:05:21 > 1:05:24And I'll put that over there and you can finish off the dressing.
1:05:24 > 1:05:26And then we have our lovely gin stock which we made.
1:05:26 > 1:05:28That's the pan juices. Yeah.
1:05:28 > 1:05:30So while you drizzle that over the top,
1:05:30 > 1:05:31remind us what that is again.
1:05:31 > 1:05:34That's a little bit of sugar, little bit of lemon juice,
1:05:34 > 1:05:37gin and a little bit of chicken stock.
1:05:37 > 1:05:40With a nice, lovely wood pigeon salad. And some hazelnut oil...
1:05:40 > 1:05:42The finishing touch.
1:05:42 > 1:05:43For that little chef in us.
1:05:44 > 1:05:45Easy as that.
1:05:51 > 1:05:54I tell you what, it looks great. Smells fantastic.
1:05:54 > 1:05:57I always think there should be a round of applause at the end.
1:05:57 > 1:06:00When people used to get married, they didn't applaud,
1:06:00 > 1:06:01and now the thing is you do applaud. Do you?
1:06:01 > 1:06:03I now pronounce you... You'll find out.
1:06:03 > 1:06:04I now pronounce you...
1:06:04 > 1:06:08We've got nine between us. We know. Oh, right!
1:06:08 > 1:06:12It's brilliant, it's gorgeous. Dive into that. Bit of gin, eh?
1:06:12 > 1:06:14Looks great. Why did you go for the gin, Dan?
1:06:14 > 1:06:17Well, with the pigeon, I marinated it in juniper berry,
1:06:17 > 1:06:18and that's what gin's made from,
1:06:18 > 1:06:21so it just compliments each other really well.
1:06:21 > 1:06:23I think juniper... Continue the theme?
1:06:23 > 1:06:26But you need to burn that off, like you said. You can smell the gin.
1:06:27 > 1:06:29What do you reckon?
1:06:29 > 1:06:31It's stunning. Simple.
1:06:31 > 1:06:34It's all about being cooked perfectly, isn't it? Yeah.
1:06:34 > 1:06:36Not overcooking that game, that's a big mistake.
1:06:36 > 1:06:40That would work really well with venison and bits and pieces.
1:06:40 > 1:06:42Exactly, venison fillet, venison loin. Yeah.
1:06:42 > 1:06:46It actually tastes quite similar to venison. Yep. Or even pheasant.
1:06:46 > 1:06:47Theo's happy.
1:06:51 > 1:06:55That's just goes to show - cooking game doesn't have to be expensive.
1:06:55 > 1:06:56It's Omelette Challenge time now.
1:06:56 > 1:06:58Both Silvena Rowe and Andrew Turner
1:06:58 > 1:07:00desperately need to improve their times,
1:07:00 > 1:07:02but only one of them would.
1:07:02 > 1:07:04Let's see who makes it up the Omelette Challenge leaderboard.
1:07:04 > 1:07:06Right, let's get down to business.
1:07:06 > 1:07:09All the chefs that come on the show battle it out against each other
1:07:09 > 1:07:11to see how fast they can make a simple three-egg omelette.
1:07:11 > 1:07:15Silvena's time, pretty respectable. 24.24 seconds. Not good enough!
1:07:15 > 1:07:18Right next to you here, but on the wrong side of the board...
1:07:18 > 1:07:20Yeah, I know. There you go, 32 seconds, or 30-odd seconds.
1:07:20 > 1:07:22I'm having a tenner on Silvena, I think.
1:07:23 > 1:07:26I'll double it. All right, you're on.
1:07:26 > 1:07:27I'll put 100 quid on it.
1:07:27 > 1:07:29I've seen him in rehearsal. Right, you ready?
1:07:29 > 1:07:32Three-egg omelette, fast as you... Hold on! Come on, then! Ah!
1:07:32 > 1:07:34Easy in the ranks! Three, two, one, go!
1:07:37 > 1:07:38Go on, Silvena.
1:07:40 > 1:07:41Oh, my God!
1:07:41 > 1:07:43This is not happening today.
1:07:46 > 1:07:49Take your time. Make sure they're cooked.
1:07:52 > 1:07:54Look at her go, look at her go! Look!
1:07:57 > 1:07:58Make sure it's cooked.
1:08:00 > 1:08:02GONG CRASHES
1:08:02 > 1:08:04Oh, close. Very close.
1:08:04 > 1:08:07You nearly lost your tenner, I nearly lost 100 quid there.
1:08:07 > 1:08:10Right, let's have a taste. God.
1:08:10 > 1:08:11Give me strength.
1:08:11 > 1:08:14I've seasoned it too. Yeah, it's all right.
1:08:14 > 1:08:16Oh, don't show off. This one?
1:08:20 > 1:08:24Yeah, there's nothing wrong with that. That looks lovely!
1:08:24 > 1:08:25Oh, you're nasty!
1:08:26 > 1:08:30God, you are so nasty. Male chefs are so competitive. Of course.
1:08:30 > 1:08:34Oh, my God. Of course. Don't you dare. Andrew. Yeah?
1:08:34 > 1:08:36Before you get hit. Yeah.
1:08:36 > 1:08:38I don't mind that, actually. Yeah.
1:08:39 > 1:08:42That is an omelette. Thank you very much.
1:08:42 > 1:08:44And you are quicker than where you were.
1:08:44 > 1:08:4932.08 seconds, that can go back to you. But how quick?
1:08:49 > 1:08:50Oh!
1:08:50 > 1:08:55Not very quick. You did it in 28.18 seconds.
1:08:55 > 1:08:59There you go, right next to Brian Turner. Lovely, well done.
1:08:59 > 1:09:03Uncle Turner? The two Turners together. Infamous.
1:09:03 > 1:09:04Silvena...
1:09:04 > 1:09:06Ach, don't, don't, don't, don't.
1:09:06 > 1:09:11I seem to have a chronic problem with the omelette on this programme.
1:09:11 > 1:09:13Chronic problem.
1:09:13 > 1:09:17You were quicker. You did it in 26.68 seconds.
1:09:17 > 1:09:19Yeah... Useless!
1:09:24 > 1:09:28I can't believe I had the guts to call Silvena's omelette useless.
1:09:28 > 1:09:31Now, before he moved back to his homeland of New Zealand,
1:09:31 > 1:09:33Nic Watt was a regular on Saturday Kitchen
1:09:33 > 1:09:35and with recipes like this, you can really see why.
1:09:35 > 1:09:39Now, is this typical of the dishes you serve? It is, it is.
1:09:39 > 1:09:41I've built this dish off one of the dishes
1:09:41 > 1:09:44from the Charlotte Street restaurant and incorporated them into something
1:09:44 > 1:09:47that can be more versatile for home and ingredients you can source.
1:09:47 > 1:09:50And apart from the big, big prawn we've got here, what's the dish?
1:09:50 > 1:09:52OK, so we've got the big prawn.
1:09:52 > 1:09:54I'm going to make a simple pesto-style, I'd call it,
1:09:54 > 1:09:58of some coriander, some yuzu, which is a Japanese citrus fruit,
1:09:58 > 1:10:01some garlic, some yuzukosho, which is a Japanese mustard, almost.
1:10:01 > 1:10:03Following this? I'm gone. Lost already?
1:10:03 > 1:10:06It's got a little bit of power, it's going to give it that zing,
1:10:06 > 1:10:08that brightness I'm talking about,
1:10:08 > 1:10:09some ginger, some chilli paste,
1:10:09 > 1:10:11some water that's going to make the pesto,
1:10:11 > 1:10:15and the oldie, baked potato, some garlic, lemon, poached egg,
1:10:15 > 1:10:19ginger juice, white miso, which is fermented soy bean paste.
1:10:19 > 1:10:21Again, very available. Yep.
1:10:21 > 1:10:25You're quickly going to whack on some julienne of daikon for me,
1:10:25 > 1:10:26and crush me a little bit of garlic. OK.
1:10:26 > 1:10:28And I'm going to start working on these prawns.
1:10:28 > 1:10:31I'll try and keep up with this. Can I ask a question already? Please do.
1:10:31 > 1:10:33Where do you get ingredients like that from?
1:10:33 > 1:10:36They just sound so exotic and fancy.
1:10:36 > 1:10:38I've selected ingredients for this
1:10:38 > 1:10:40that are all available from an Asian grocer.
1:10:40 > 1:10:42I mean, they might sound exotic but, really,
1:10:42 > 1:10:44there's only two ingredients you might struggle for
1:10:44 > 1:10:49and one is this yuzu peel, which is just the skin of Japanese citrus.
1:10:49 > 1:10:51There.
1:10:51 > 1:10:54Yuzu peel. And where would you...? Is this from Japan?
1:10:54 > 1:10:56It's from Japan but essentially it's a frozen product.
1:10:56 > 1:10:58So if you didn't get yuzu peel
1:10:58 > 1:11:00you could easily replace it with lemon juice.
1:11:00 > 1:11:04And this daikon is also known as mooli, yeah? Also known as mooli.
1:11:04 > 1:11:06Japanese radish? Japanese radish, absolutely.
1:11:06 > 1:11:08That's available all over the shop.
1:11:08 > 1:11:09There's no difficulties there.
1:11:09 > 1:11:12You can get this in Indian shops, I believe, as well. Yeah.
1:11:12 > 1:11:14OK. What's it doing on that dish?
1:11:14 > 1:11:17The daikon? It's quite peppery, would you say?
1:11:17 > 1:11:18It's a little peppery, but what it really does,
1:11:18 > 1:11:22it actually gets you salivating, to be honest.
1:11:22 > 1:11:24OK. So the whole point of this is just
1:11:24 > 1:11:26to wash your mouth and get it sort of fresh.
1:11:26 > 1:11:30To cleanse your palate. Cos of the spice that's going in the dish?
1:11:30 > 1:11:33It's a powerful dish. Yeah. It's got a lot going.
1:11:33 > 1:11:37So what's the idea of chopping the meat up
1:11:37 > 1:11:40and stirring it through? Why don't you sort of baste it?
1:11:40 > 1:11:41Uh, because,
1:11:41 > 1:11:44for what we're trying to do here, we're just going to grill it.
1:11:44 > 1:11:45Mmm-hmm.
1:11:45 > 1:11:49So I just want the pesto to really wrap around the dressing.
1:11:52 > 1:11:58And the prawn itself is quite meaty and it's quite chunky.
1:11:58 > 1:12:00A prawn that size, is it quite tough?
1:12:00 > 1:12:04It is. Because it's wild,
1:12:04 > 1:12:08it's not from a pond, so it's not sort of soft, loose muscle.
1:12:08 > 1:12:10It hasn't got that pappy taste? Exactly.
1:12:10 > 1:12:12We chop it up to make it a little more palatable,
1:12:12 > 1:12:15and also allows the dressing to get all around the meat there.
1:12:15 > 1:12:17Uh-huh, OK.
1:12:17 > 1:12:20Right, so bit of daikon there. I'll leave that to one side. Yep.
1:12:20 > 1:12:21So what are you doing there?
1:12:21 > 1:12:24What I've done, I've just taken some scissors
1:12:24 > 1:12:26and I've just run through the back of the prawn
1:12:26 > 1:12:28and I'm just going to take out the vein.
1:12:28 > 1:12:30OK. Which is not so nice.
1:12:30 > 1:12:33Urgh! We don't want that part. I'll remove that part for you guys.
1:12:33 > 1:12:36And then all I'm going to do is just slice it in half
1:12:36 > 1:12:39and really just sort of chunk it up into bite-sized pieces.
1:12:39 > 1:12:42There's nothing overly technical about this stage.
1:12:42 > 1:12:45Any of you familiar with Nic's restaurant? Yes. Yeah?
1:12:45 > 1:12:48I've dined there a few times. Oh, really? Yeah, it's fantastic. Good.
1:12:48 > 1:12:50Oh, there we go, that's positive.
1:12:50 > 1:12:53It's one of my favourites in London, actually. Is it?
1:12:53 > 1:12:54It's one of my favourites.
1:12:54 > 1:12:55This part's really easy.
1:12:55 > 1:12:58I've just added the pesto-like consistency into here.
1:12:58 > 1:13:00It's going to be a little punchy.
1:13:00 > 1:13:03And into the bowl, mix it round all the meat.
1:13:03 > 1:13:05I'm just going to open that back out. OK.
1:13:05 > 1:13:07Do you want a hand with this?
1:13:07 > 1:13:10Yeah, just hold that open, that'd be super. OK.
1:13:10 > 1:13:12And we're just going to spoon this in
1:13:12 > 1:13:14and we're just going to use the actual shell,
1:13:14 > 1:13:16cos the shell also has all those lovely flavours.
1:13:16 > 1:13:18That should be pretty good now.
1:13:18 > 1:13:21Now, you're going to grill this, but could you barbecue in summer?
1:13:21 > 1:13:23Well, the good thing about what I'm doing is
1:13:23 > 1:13:26you can absolutely barbecue it. It's perfect for it.
1:13:26 > 1:13:28It's actually how we do it in the restaurant.
1:13:28 > 1:13:32And this recipe would translate straight onto lobster,
1:13:32 > 1:13:35crayfish or small prawns. Not a problem.
1:13:35 > 1:13:38Now, at your restaurant last night, your restaurant is pure theatre,
1:13:38 > 1:13:40I have to say. There's a lot of drama associated with it.
1:13:40 > 1:13:44A lot of flames, a lot of smoke and what's all that shouting about?
1:13:44 > 1:13:45That was quite scary. Hai!
1:13:45 > 1:13:49Every time you read out an order, you go, "Hai!" What was all that about?
1:13:49 > 1:13:51We want the theatre, one part, most definitely,
1:13:51 > 1:13:53but also what's important is
1:13:53 > 1:13:55it's a noisy restaurant, there's a lot going on,
1:13:55 > 1:13:58and what I say to the guys is, "I want to know that you've heard me.
1:13:58 > 1:14:00"I don't want to hear your voices cos I like the sound of them."
1:14:00 > 1:14:03Everyone heard them!
1:14:03 > 1:14:05So I want to know they've heard me,
1:14:05 > 1:14:08so when I call the food out, there's a lot going on, as you see.
1:14:08 > 1:14:09There's a lot of energy in the room. Yep.
1:14:09 > 1:14:13So I need them to know, on my call, you've heard me, full stop,
1:14:13 > 1:14:14so just answer me in synchrony, "Hai!"
1:14:14 > 1:14:17So if they haven't, you can shout at them.
1:14:17 > 1:14:19You were getting a little bit tetchy at times, I saw.
1:14:19 > 1:14:21I don't think I'm such a shouter and screamer.
1:14:21 > 1:14:23Now, what's this egg business you're doing?
1:14:23 > 1:14:25I'm just poaching an egg, so what I've done,
1:14:25 > 1:14:27I've just added into the water for...
1:14:27 > 1:14:30That was close, wasn't it? Is that all right? Absolutely.
1:14:30 > 1:14:32So why did you drop it in the boiling water like that?
1:14:32 > 1:14:33It's just a little trick.
1:14:33 > 1:14:36If you drop it in the boiling water in the shell,
1:14:36 > 1:14:39give it 30 seconds, and it almost, I guess, quickly semi-blanches it.
1:14:39 > 1:14:44Nice trick! And you crack it in, and theoretically you end up with...
1:14:44 > 1:14:48And it holds it together when it... Yes, yeah, absolutely.
1:14:48 > 1:14:51So now we go onto the aioli. I've got a bit of potato.
1:14:51 > 1:14:55What's that going to do, thicken it? What's that? Just a jacket potato?
1:14:55 > 1:15:00I brought jacket potato just for that familiarity thing.
1:15:00 > 1:15:02I've never seen anyone do that with a jacket potato.
1:15:02 > 1:15:05Do you want me to check the prawn? Yes, please, absolutely.
1:15:05 > 1:15:06So the jacket potato, actually,
1:15:06 > 1:15:10is just to fluff up the aioli, make a nice light aioli.
1:15:10 > 1:15:12OK, it needs a little bit longer, I think.
1:15:12 > 1:15:15Is that cooking all the way through? Do we need to turn that around?
1:15:15 > 1:15:16You might want to just get a spoon
1:15:16 > 1:15:19and just move the meat around a bit in that prawn there.
1:15:19 > 1:15:21It's not quite there, I'll give it 30 seconds or so.
1:15:21 > 1:15:25So I've just got some garlic, added some garlic in here...
1:15:25 > 1:15:28So is this a sort of traditional dip,
1:15:28 > 1:15:30or is this your kind of Western take on...?
1:15:30 > 1:15:33The aioli in itself is kind of traditional in its form,
1:15:33 > 1:15:36the potato, the lemon juice.
1:15:36 > 1:15:38I knocked back a little bit the garlic,
1:15:38 > 1:15:40I reduced the garlic a little bit,
1:15:40 > 1:15:43and then my take is the miso, the white miso. OK.
1:15:43 > 1:15:45And that's just to give it that sort of...
1:15:45 > 1:15:47It gives it a beautiful depth of flavour. Yeah.
1:15:47 > 1:15:50Debatably, it brings in a little bit of that umami flavour.
1:15:50 > 1:15:53But presumably you get a lot of... Japanese in your restaurant. Yes.
1:15:53 > 1:15:57Do they take well to you sort of... not meddling with the dishes,
1:15:57 > 1:16:01but, you know...adjusting them? Meddling! Meddling!
1:16:01 > 1:16:03It sounds like I'm doing them wrong!
1:16:03 > 1:16:08No, not meddling, but just sort of adjusting them. Yeah, uh...
1:16:08 > 1:16:11Yes, they do. Cos the old Italians would get very upset, wouldn't they?
1:16:11 > 1:16:14Well, what I do with all the Japanese techniques
1:16:14 > 1:16:17is we follow the technique with authenticity. Yeah.
1:16:17 > 1:16:22But then we enhance the flavours, give them a boost. OK.
1:16:22 > 1:16:24OK. And that's where it gets a little bit different.
1:16:24 > 1:16:27I'm going to leave that a little bit longer, it's not quite there.
1:16:27 > 1:16:29Now, where are we up to? I'm just...
1:16:29 > 1:16:33just adding my egg into my aioli, which I've just poached.
1:16:33 > 1:16:35Now, what's the reason for lightly poaching it,
1:16:35 > 1:16:38or could you like just sort of lightly boil it or...?
1:16:38 > 1:16:41You could, some people just add yolk.
1:16:41 > 1:16:43You just want a slightly cooked egg. Yes, absolutely.
1:16:43 > 1:16:46Just to enrichen it? Yeah, fatten it up, richen it up,
1:16:46 > 1:16:48and it's a different technique to the mayonnaise. OK.
1:16:48 > 1:16:51And then that miso is just going to give it that little boost.
1:16:51 > 1:16:52So, hopefully...
1:16:52 > 1:16:55What is miso, unless you've told us and I've missed it?
1:16:55 > 1:16:58Miso is fermented soybean paste. Right.
1:16:58 > 1:17:02It's often used for marinades, miso soups. OK.
1:17:02 > 1:17:05And this one here, as I said, it's just going to give it
1:17:05 > 1:17:09a little bit of a boost in sort of the background flavours there.
1:17:09 > 1:17:11OK, we're nearly there.
1:17:12 > 1:17:14So here we go.
1:17:14 > 1:17:16OK, so that potato has kind of bound it,
1:17:16 > 1:17:19it's going to make it a bit velvety... Absolutely.
1:17:19 > 1:17:21So I'm just going to spoon this into here.
1:17:21 > 1:17:23Mmm.
1:17:23 > 1:17:26Easy aioli, really. And this is a dip to go with the...
1:17:26 > 1:17:30Actually, at the restaurant, we serve this with lobster. Yeah.
1:17:30 > 1:17:33The lobster we do on the grill - very sort of similar flavours.
1:17:33 > 1:17:35And the idea is, you know,
1:17:35 > 1:17:38you've got that sort of richness of the prawn, that full flavour,
1:17:38 > 1:17:41and particularly here, the really strong flavours of the dressing.
1:17:41 > 1:17:44So it's kind of like muting it slightly, is it? Yeah.
1:17:45 > 1:17:48Now, you've recently had a new baby, Nic, yeah?
1:17:48 > 1:17:50I have, I've got a little boy. But in doing so,
1:17:50 > 1:17:53you've sent your family off to Crewe so they wouldn't wake you up.
1:17:53 > 1:17:57Well... That's very nice! ..something along those lines.
1:17:57 > 1:18:01Is your wife happy about that? Well! That's... I think she is!
1:18:01 > 1:18:04No, I mean, in the middle of opening a restaurant, as you know,
1:18:04 > 1:18:07it's really hectic times, so, you know, just to keep things
1:18:07 > 1:18:10as simple as possible and, you know, it's not too dramatic...
1:18:10 > 1:18:13You might want to check that, are you all right without?
1:18:13 > 1:18:15Yeah, I'm pretty good with that. Brilliant.
1:18:15 > 1:18:18I'm just going to add a squeeze of lemon. That's lucky, isn't it?
1:18:18 > 1:18:19So all I'm going to do...
1:18:20 > 1:18:24That looks amazing, it looks amazing. It smells amazing!
1:18:24 > 1:18:26You can smell it, huh? Yeah!
1:18:26 > 1:18:29I think it's going to be quite pokey, actually. There we go, look.
1:18:29 > 1:18:32Cos quite a lot of chilli went in there.
1:18:32 > 1:18:33And the black sesame seeds, is that for show,
1:18:33 > 1:18:36or do they give some kind of smoky...?
1:18:36 > 1:18:39It just brings a little bit of aromats into the dish,
1:18:39 > 1:18:41and what I'm just squeezing on top there...
1:18:41 > 1:18:45A little bit of texture as well. Yes, a little bit of lemon balm.
1:18:45 > 1:18:48So what you got here is the wild tiger prawn
1:18:48 > 1:18:51with chilli yuzu dressing and white miso aioli.
1:18:52 > 1:18:53Simple as that! Wow!
1:18:58 > 1:19:02Look at that, that looks stunning. That's a real centrepiece.
1:19:02 > 1:19:05You could do a few of those, lay them down the table.
1:19:05 > 1:19:07Unfortunately, you lot have got to share one.
1:19:07 > 1:19:10Wow! I've tried some in rehearsal, it was delicious, I have to say,
1:19:10 > 1:19:12so you guys carry on, absolutely carry on.
1:19:12 > 1:19:16So, I mean, when you say you could use lobster or prawns,
1:19:16 > 1:19:20you're going to get a slightly sort of different texture, aren't you?
1:19:20 > 1:19:23Yes. For this, if I was to use prawns,
1:19:23 > 1:19:25I would use the same dressing.
1:19:25 > 1:19:27I would just get the small prawns, use them in a marinade
1:19:27 > 1:19:30and just barbecue them, just as straight small prawns.
1:19:30 > 1:19:33And that's what you were doing... What was the robata grill?
1:19:33 > 1:19:35A robata grill is what we've got at the restaurant.
1:19:35 > 1:19:38It is an open charcoal grill, essentially, it's a barbecue,
1:19:38 > 1:19:41but the good part about it is you're cooking on skewers, yeah?
1:19:41 > 1:19:44So you're not actually putting the fish in a pan or on a grill.
1:19:44 > 1:19:47You're getting a clean, smoky taste. Exactly, and it's all just...
1:19:47 > 1:19:49Good? Do you like that, Jayne?
1:19:49 > 1:19:52Is that your kind of nosh? Really amazing.
1:19:52 > 1:19:54That's the sort of food I would go to a restaurant for,
1:19:54 > 1:19:56because it's the sort of food
1:19:56 > 1:19:59that I wouldn't be confident enough to attempt at home.
1:19:59 > 1:20:01And the ingredients, huh? Just amazing.
1:20:01 > 1:20:04What about you, Galton? That's a bit of a departure.
1:20:04 > 1:20:07Really delicious. I have to say, it's got a good kick to it.
1:20:07 > 1:20:12A beautiful kick of chilli there, and I like the citrus element to it,
1:20:12 > 1:20:16so it's sort of like you've got the two hits going off at the same time.
1:20:16 > 1:20:17Going down very well.
1:20:21 > 1:20:25And with recipes like that, we can all pretend it's still summer.
1:20:25 > 1:20:28When musician Sharon Corr faced her food heaven or food hell,
1:20:28 > 1:20:30her fate was in the hands of others.
1:20:30 > 1:20:32It was not a unanimous decision,
1:20:32 > 1:20:33and I sensed she was a little bit nervous about the result,
1:20:35 > 1:20:36so what did she get?
1:20:36 > 1:20:40Food heaven is sat right here - hake, a nice piece of hake.
1:20:40 > 1:20:42I don't know why this gets the sort of press that it does,
1:20:42 > 1:20:44but it's a great piece of fish. Beautiful fish.
1:20:44 > 1:20:47Quite wet, so you need to either deep-fat fry it... Salt it.
1:20:47 > 1:20:50Salt it was another one, plenty of salt on this show. Yeah, there is!
1:20:50 > 1:20:53That could be done in Thai flavours, I know you like that. Love it.
1:20:53 > 1:20:56Chilli and spices over here, with nice little pad Thai noodles.
1:20:56 > 1:20:59Alternatively, we've got loads of dill over there,
1:20:59 > 1:21:00making our own mustard. Yikes!
1:21:00 > 1:21:03Making our own mayonnaise - I'm not, these two boys might be.
1:21:03 > 1:21:07Then a whisky-cured salmon fillet with a herb crust on the top.
1:21:07 > 1:21:11I'll skip all of that if I can. OK, what do you think they decided?
1:21:11 > 1:21:14Well, Adam's stuck by his guns, he decided food hell.
1:21:14 > 1:21:17You're just mean, you're just mean over there! I'm not being disloyal.
1:21:17 > 1:21:20You've got to thank everybody else, they've chosen food heaven.
1:21:20 > 1:21:23Yay, love that! OK, lose that out of the way. Fantastic!
1:21:23 > 1:21:25So the first thing to do is get our sauce on the go,
1:21:25 > 1:21:27so, guys, if I can get you to do the old pad Thai.
1:21:27 > 1:21:29Run through the ingredients for this.
1:21:29 > 1:21:31We've got egg, we've got shallot, ginger, garlic.
1:21:31 > 1:21:33We've got tamarind paste, these are bean shoots,
1:21:33 > 1:21:35peanuts, of course, noodles,
1:21:35 > 1:21:38Thai fish sauce, soy and some coriander. That's in our pad Thai.
1:21:38 > 1:21:40And I'll go through our little chilli sauce as we go.
1:21:40 > 1:21:43But what we're going to do is peel this.
1:21:43 > 1:21:46Now, you can actually just grate it as it is if you want,
1:21:46 > 1:21:48but the most important thing, when you're buying it,
1:21:48 > 1:21:51buy it with smooth skin. Oh, OK.
1:21:51 > 1:21:55Otherwise, if it's dry, wrinkly skin, it's dried out. Dehydrated.
1:21:55 > 1:21:57So you want to get it... Do you want me to move out of your way?
1:21:57 > 1:22:02No, you're frying stuff in a minute. Very hot here! It is a kitchen.
1:22:02 > 1:22:05It's very hot! There you go.
1:22:05 > 1:22:08What we're going to do is we're going to basically take this
1:22:08 > 1:22:10and thinly slice it, all right? OK.
1:22:10 > 1:22:13Cos I'm going to cook this down with the rest of the ingredients
1:22:13 > 1:22:16to make our little sauce to go with it, right?
1:22:16 > 1:22:18There you go. So we take the whole lot,
1:22:18 > 1:22:21a little bit of oil in there, please, Sat, as well.
1:22:21 > 1:22:24Thank you. Is that enough? Yeah, go on, that's perfect.
1:22:24 > 1:22:27So a little bit of that, we've got some garlic.
1:22:27 > 1:22:29I'm not going to put the garlic in at the start,
1:22:29 > 1:22:32cos it's going to burn, so keep that out for a second.
1:22:32 > 1:22:34Fry off the ginger first of all.
1:22:34 > 1:22:38Plenty of chilli, do you like it spicy spicy? Yeah, I do, yeah, yeah.
1:22:38 > 1:22:40Spicy spicy, plenty of chilli in there.
1:22:40 > 1:22:44All right? Seeds in. I put seeds in mine, do you?
1:22:44 > 1:22:47Yeah, I leave it in, yeah. Yeah. I like it. I put the whole lot in.
1:22:47 > 1:22:49If you're going to do it... Why put chilli in for heat
1:22:49 > 1:22:52and then take the seeds out? I don't understand it.
1:22:52 > 1:22:55No, I was just saying, do you keep the seeds in? Keep the seeds in.
1:22:55 > 1:22:58Yeah. In goes the garlic now.
1:22:58 > 1:23:00And now we want to create a sticky sauce with this,
1:23:00 > 1:23:03so to do that, I'm going to add some water.
1:23:03 > 1:23:05You don't keep adding oil to this. OK.
1:23:05 > 1:23:07You add water to it, sugar...
1:23:09 > 1:23:13This is chilli sauce, right? So more chilli! OK.
1:23:13 > 1:23:18You didn't figure that, did you? No, I do like chilli. Ketchup.
1:23:18 > 1:23:21OK. There you go.
1:23:21 > 1:23:24Actually, you know, this is my idea of food heaven. That's the whole...
1:23:24 > 1:23:27Three men cooking for me. Oh, I see! Excellent!
1:23:27 > 1:23:29I'd like to do this every day.
1:23:29 > 1:23:33Three men running around for you. You guys are on the menu!
1:23:33 > 1:23:36Hoisin sauce goes in at the end.
1:23:37 > 1:23:39There you go. Bring that to the boil,
1:23:39 > 1:23:42and we're going to create a nice stickiness to go with that.
1:23:42 > 1:23:45Do you want that tamarind paste? Yeah, that's going in.
1:23:45 > 1:23:47Now I'm going to make my batter for my fish.
1:23:47 > 1:23:52Cornflour, flour, salt, sparkling water.
1:23:52 > 1:23:56Oh, sparkling. Yeah, sparkling water, we're making a tempura batter.
1:23:56 > 1:24:00Mix that together, that's your batter done.
1:24:00 > 1:24:02That's it? That's it, that's it. Wow. That's it.
1:24:02 > 1:24:07Why sparkling? Because I just think it creates nice little bubbles.
1:24:07 > 1:24:10So we're going to take our fish, this is our hake,
1:24:10 > 1:24:14which is common in the UK, I mean, all around Europe, really.
1:24:14 > 1:24:17I remember, it's the first dish that I cooked in France, hake.
1:24:17 > 1:24:18I don't know about you boys.
1:24:18 > 1:24:21Really popular in Spain, I've just been to Spain,
1:24:21 > 1:24:23and there's a lot of hake, a lot of hake in Spain.
1:24:23 > 1:24:24Hugely popular in France.
1:24:24 > 1:24:27I remember first dish that I made was hake beurre blanc.
1:24:27 > 1:24:30You were saying you would salt it. Yeah, just to make it firmer.
1:24:30 > 1:24:34Brandade, which is like a salt cod. So you mix it with...
1:24:34 > 1:24:38Salt it and then poach it in milk and then mix it with mashed potato.
1:24:38 > 1:24:41You get like a fishy salt cod, or salt hake mash.
1:24:41 > 1:24:44Yeah, loads of chopped parsley, fantastic.
1:24:44 > 1:24:47Pan-frying it, it can drop to bits if you're not careful, can't it?
1:24:47 > 1:24:49So you need to...
1:24:49 > 1:24:51I'm deep-frying this in a little bit of batter here,
1:24:51 > 1:24:55so all you do is just grab that, and because it's so thin, that,
1:24:55 > 1:24:58it's only going to take probably a minute to cook. OK.
1:24:58 > 1:25:02Because we've got the cornflour in there, it will crisp up really well.
1:25:02 > 1:25:03All right? Yeah.
1:25:03 > 1:25:07Now the idea of this, that it goes with our sort of Singapore-style...
1:25:07 > 1:25:08Do you want this coriander chopped?
1:25:08 > 1:25:12Yes, please, both of them, that would be great, thank you very much.
1:25:12 > 1:25:14So there you go, just break that up.
1:25:14 > 1:25:16So these will just fry nicely.
1:25:16 > 1:25:18You won't get much colour, cos of the cornflour,
1:25:18 > 1:25:20so don't think it will go brown like fish and chips. OK.
1:25:20 > 1:25:23It won't, all right? OK. Otherwise it's going to be overcooked.
1:25:23 > 1:25:25So we're just going to colour that, cook it,
1:25:25 > 1:25:27and then this is our sort of sauce.
1:25:27 > 1:25:29We cook that until it starts to thicken,
1:25:29 > 1:25:33and you can see it starts to come together now, which is fine. Yeah.
1:25:33 > 1:25:36How are we doing, guys? Good, I'm ready.
1:25:36 > 1:25:39That's all right. So we keep cooking that...
1:25:39 > 1:25:41Now, I don't know if you've been to Singapore. I have.
1:25:41 > 1:25:43They have an amazing dish, their trademark dish, I think,
1:25:43 > 1:25:46Singapore chilli crab? Oh, it's fantastic, yeah.
1:25:46 > 1:25:48Similar to this, they bubble the mixture like that,
1:25:48 > 1:25:50and it starts to thicken on the outside,
1:25:50 > 1:25:53they put those crab shells through with the crab meat in it.
1:25:53 > 1:25:55It tastes fantastic. So this is ready.
1:25:55 > 1:25:58Drain off the fat. So these are cooked.
1:25:59 > 1:26:02So you don't get the colour that you get... OK.
1:26:02 > 1:26:06However, you do in a second, no need to salt this.
1:26:06 > 1:26:08Have you got your, em... Everything's in.
1:26:08 > 1:26:11..fish sauce in there? Yeah, everything.
1:26:11 > 1:26:14Take a little bit of that fish sauce, wherever it's gone.
1:26:14 > 1:26:16There we go, a tiny bit of this stuff.
1:26:19 > 1:26:22It smells like the devil's washing... I know, I know, yeah.
1:26:22 > 1:26:24But it's good stuff. But it's perfect, yeah.
1:26:24 > 1:26:28Are you getting some tips? I am getting some tips over here, yeah.
1:26:28 > 1:26:29Throw that in.
1:26:31 > 1:26:34It's really one of those things where you basically add this to it.
1:26:34 > 1:26:36Oh, lovely.
1:26:36 > 1:26:38And it starts to cook nicely, all right? Yeah.
1:26:38 > 1:26:42You can roll that...like that.
1:26:42 > 1:26:45That's it, take it off, off the heat.
1:26:45 > 1:26:49Fantastic. And all we do now, we've got our little pad Thai, you see?
1:26:50 > 1:26:52Look at that.
1:26:52 > 1:26:54So little pad Thai noodles, you can of course put chicken
1:26:54 > 1:26:57and bits and pieces in there if you want. Hmm.
1:26:57 > 1:26:59A bit of prawns, it's entirely up to you.
1:26:59 > 1:27:04But nice and simple, and then... we can grab our fish.
1:27:04 > 1:27:08Bring this across, do you want to grab some knives and forks, boys?
1:27:08 > 1:27:10Look at that, Sat, straight into the food!
1:27:10 > 1:27:13I was just checking it was cooked! Has he gone already?
1:27:13 > 1:27:16LAUGHTER You're a hungry boy today!
1:27:16 > 1:27:18I was just making sure it's not raw.
1:27:18 > 1:27:21You're my taster! Thanks for that, Sat.
1:27:21 > 1:27:25Chief taster. There you go. And that's... Beautiful.
1:27:25 > 1:27:28There you go, dive into that, tell us what you think.
1:27:28 > 1:27:30OK, I'll grab one of these. There you go.
1:27:30 > 1:27:32I'm going to get another plate.
1:27:32 > 1:27:35Girls, do you want to bring over the glasses, please? There you go.
1:27:35 > 1:27:37Put that down on there.
1:27:38 > 1:27:42You never get anything to eat, so I'm going to put you on there.
1:27:42 > 1:27:44Especially with Sat here, cos it'll all have gone.
1:27:44 > 1:27:46Yeah! That's delicious.
1:27:46 > 1:27:48I love it! Go on, girls, dive into that.
1:27:48 > 1:27:51The batter is really clever, cos it stays crispy.
1:27:51 > 1:27:53You can either use it like I've done
1:27:53 > 1:27:55with the water and the cornflour and the flour.
1:27:55 > 1:27:58Alternatively, you can just use cornflour,
1:27:58 > 1:28:00so at home, you could dust it with cornflour and fry it.
1:28:00 > 1:28:04It would work the same so... And it's not very hot, it's just perfect.
1:28:04 > 1:28:06I think it would be nice with a bit of dill.
1:28:06 > 1:28:08Oh, no! You killed it!
1:28:08 > 1:28:10Don't worry, it'll be 12 months before he's back on again.
1:28:15 > 1:28:17She not only enjoyed the food,
1:28:17 > 1:28:20but she also enjoyed three men making it for her, too.
1:28:20 > 1:28:22That's it for today's Best Bites, if you want to have a go
1:28:22 > 1:28:25at any of the mouthwatering cooking you've seen on today's programme,
1:28:25 > 1:28:27you can find all the studio recipes on our website.
1:28:27 > 1:28:30Just go to bbc.co.uk/recipes
1:28:30 > 1:28:33There are loads of great ideas for you to choose from, too.
1:28:33 > 1:28:37So happy cooking, see you at the same time next week, bye for now.
1:28:37 > 1:28:39Subtitles by Red Bee Media Ltd