Sunday Edition

0:00:02 > 0:00:03Get ready for a feast of great food,

0:00:03 > 0:00:05it's time for Saturday Kitchen Best Bites.

0:00:26 > 0:00:27Welcome to the show.

0:00:27 > 0:00:30We have got an outstanding array of great food cooked

0:00:30 > 0:00:33by some pretty amazing chefs for you today.

0:00:33 > 0:00:35There are a few celebrities ready to eat, including

0:00:35 > 0:00:36Katherine Jenkins and Phill Jupitus.

0:00:36 > 0:00:39One of the biggest advocates of seasonal,

0:00:39 > 0:00:43British food is Lawrence Keogh and he roasts partridge

0:00:43 > 0:00:44and serves it with curly kale, bacon,

0:00:44 > 0:00:46spiced apple butter, walnuts and marjoram.

0:00:46 > 0:00:51And Tristan Welch bakes delicious salt marsh lamb in a salt crust.

0:00:51 > 0:00:55The lamb is sealed in a crust with wild sea herbs with some potatoes.

0:00:55 > 0:00:59He serves it with sea lettuce and a quick home-made jus.

0:00:59 > 0:01:01We go back to the first time that Michael Caines came to visit

0:01:01 > 0:01:03the Saturday Kitchen studio.

0:01:03 > 0:01:04He served up a delicious creme brulee.

0:01:04 > 0:01:06He makes his dessert from scratch

0:01:06 > 0:01:10and serves it with marinated autumn fruits and a mint broth.

0:01:10 > 0:01:13And Tom Parker-Bowles faced his food heaven or food hell.

0:01:13 > 0:01:16Will he get his food heaven, tomatoes, with my tomato,

0:01:16 > 0:01:17cheese and grainy mustard tart?

0:01:17 > 0:01:21Or his dreaded food hell, goat's cheese with a goat's cheese

0:01:21 > 0:01:23stuffed chicken breast with roasted veg and potatoes.

0:01:23 > 0:01:26Find out what he gets to eat at the end of today's show.

0:01:26 > 0:01:28But first, one of Plymouth's finest, James Tanner,

0:01:28 > 0:01:30cooks a fish with three names.

0:01:30 > 0:01:33- Good to have you back again. - Thank you very much.

0:01:33 > 0:01:35This dish, explain to us what it is, first of all.

0:01:35 > 0:01:40OK, so this is Torbay sole with a spiced red-wine sauce,

0:01:40 > 0:01:44chanterelle mushrooms, a bed of spinach and some creamed potato.

0:01:44 > 0:01:46- This is Torbay sole. - Take a look at this.

0:01:46 > 0:01:49If you've never seen one of these before, have a look at that.

0:01:49 > 0:01:53See what you think of that, quite an ugly looking thing, isn't it?

0:01:53 > 0:01:55It's not the most attractive looking fish,

0:01:55 > 0:01:58but the good thing about it is it's great, it's in season.

0:01:58 > 0:02:00Tastes great and really good this time of year.

0:02:00 > 0:02:02If you can start with the shallots,

0:02:02 > 0:02:04let me run through the rest of the ingredients.

0:02:04 > 0:02:06Obviously, yes, we've got the fish.

0:02:06 > 0:02:08We've got the sole there, some butter, red wine,

0:02:08 > 0:02:11some five spice, a bit of thyme, some fish stock,

0:02:11 > 0:02:14sherry vinegar as well for this stock, really nice.

0:02:14 > 0:02:16chanterelle mushrooms, King Edward potatoes,

0:02:16 > 0:02:18nice and fluffy for the mash. Bit of spinach.

0:02:18 > 0:02:20You're going to start the shallots,

0:02:20 > 0:02:23we need to saute them off then we're going to add the five spice.

0:02:23 > 0:02:24I'm going to prep the fish.

0:02:24 > 0:02:26And I'm going to talk about the fish a little bit, as well.

0:02:26 > 0:02:31Believe it or not, Torbay sole is a fish with three names.

0:02:31 > 0:02:36Because some suppliers call it megrim and other people call it witch sole.

0:02:36 > 0:02:40Years ago, consumers weren't too impressed with the name "witch".

0:02:40 > 0:02:42So, they changed it to Torbay because obviously you can

0:02:42 > 0:02:44get this in abundance round the West Country.

0:02:44 > 0:02:49Either way you look at, whatever name you give it, it's really good.

0:02:49 > 0:02:51It's a sustainable fish, it's great,

0:02:51 > 0:02:54there's plentiful stocks around the UK waters.

0:02:54 > 0:02:55It cooks very, very quickly.

0:02:55 > 0:02:59It sounds weird for me to say this, it's not got a massive,

0:02:59 > 0:03:00fishy flavour, hence why

0:03:00 > 0:03:04I'm going to get away with putting a spiced sauce with it.

0:03:04 > 0:03:07- Hence why you got away with bringing it on the plane, as well.- Yeah.

0:03:07 > 0:03:10That's a first on me. I've vacuum-packed them.

0:03:10 > 0:03:13I've got a vacuum packer at work. I vacuum-packed them up.

0:03:13 > 0:03:15Put them on some ice cubes. Rocked up at the airport.

0:03:15 > 0:03:18"Anything to declare, sir?" "No, not really."

0:03:19 > 0:03:20Apart from three fish.

0:03:20 > 0:03:23Anyway, I'm just going to whip the fillets off.

0:03:23 > 0:03:25I'm doing enough for one portion.

0:03:25 > 0:03:27Your fishmonger can do this,

0:03:27 > 0:03:31but if you want to give it a bash at home, a large, flexible knife.

0:03:31 > 0:03:33- James, can you put that in the sink for me?- Yes.

0:03:33 > 0:03:36Two ways to get the skin off.

0:03:36 > 0:03:39First you get your knife...

0:03:39 > 0:03:42Then you either use the knife,

0:03:42 > 0:03:45obviously the blade of the knife, and give it a little wiggle,

0:03:45 > 0:03:48or you get the fish fillet,

0:03:48 > 0:03:50put it in and drag,

0:03:50 > 0:03:52literally rip the skin straight off.

0:03:52 > 0:03:54It doesn't take very long to cook at all.

0:03:54 > 0:03:57No, it doesn't. All we're going to do is take off

0:03:57 > 0:03:59the belly fat, trim it up.

0:03:59 > 0:04:03Give me two nice big fillets. Off that goes there.

0:04:03 > 0:04:05Just trim off the tail.

0:04:05 > 0:04:08- You're not going to cook that yet? - Not at all.

0:04:08 > 0:04:10There's a sink there if you want to wash your hands.

0:04:10 > 0:04:11I will do in a minute.

0:04:11 > 0:04:14We've got the shallots in there, can you add the five spice,

0:04:14 > 0:04:16the bay and the peppercorns, please?

0:04:16 > 0:04:18I'm going to wash my hands quickly.

0:04:18 > 0:04:21- Five spice, bay and peppercorns. Now, five spice.- Yes.

0:04:21 > 0:04:24- Do you make your own or buy it? - I buy it.

0:04:24 > 0:04:29We've got cloves, cinnamon, ginger, in there - fennel, as well.

0:04:29 > 0:04:31- And, um...- One other.

0:04:31 > 0:04:34- The other one as well.- Nutmeg. - Nutmeg, there you go.

0:04:34 > 0:04:39Now, that's sweating down. I'm going to add a bit of sherry vinegar.

0:04:39 > 0:04:42In that goes and I want it to go sticky,

0:04:42 > 0:04:46I want it to catch the flavour of the different spices.

0:04:46 > 0:04:49The reason why we're cooking it out is we want the aroma

0:04:49 > 0:04:50to really stand through on this.

0:04:50 > 0:04:51Really give you a good palate.

0:04:51 > 0:04:54Paddy, you're looking at me going, "yeah, man."

0:04:54 > 0:04:57I know what you're saying. I'm waiting for you to do that mash.

0:04:57 > 0:04:59I want to know how to do good, nice...

0:04:59 > 0:05:01- I always have lumps in mine. - You need one of these.

0:05:01 > 0:05:05- You need one of these.- What's that? - Potato ricer.- Whoa!

0:05:05 > 0:05:09- Are you excited?- Welcome to London!

0:05:11 > 0:05:14King Edward potatoes, nice and fluffy.

0:05:14 > 0:05:16Where do I get one of them? Can you get them from the supermarket?

0:05:16 > 0:05:19Nowadays you can get them from any kind of supermarket.

0:05:19 > 0:05:22- That is brilliant, that. - There you go.

0:05:22 > 0:05:26While James is ricing the spuds, I'm just going to season the fish,

0:05:26 > 0:05:31seasoning both sides. I'm going to cook it presentation side down.

0:05:31 > 0:05:35So, not the skin side. Here, hot pan, olive oil.

0:05:35 > 0:05:40- Here, Paddy, take it home. - Can I...? What a gentleman!

0:05:40 > 0:05:42Get the fish, we're going to lay the fish away

0:05:42 > 0:05:45- from ourselves into the pan. - Fish goes in.

0:05:45 > 0:05:48Like you said before, lay it away from yourself,

0:05:48 > 0:05:50it won't splash back up.

0:05:50 > 0:05:53We'll get rid of this lot. Regarding that sauce,

0:05:53 > 0:05:56notice that everything is basically almost evaporated,

0:05:56 > 0:05:58in with a bit of red wine.

0:05:58 > 0:06:00- Happy with that?- You could have give it a wash.

0:06:00 > 0:06:03I'm not, I'm not... I don't want to seem ungrateful.

0:06:03 > 0:06:07- Don't worry, I'll wash it.- Thank you. You know, play the game, James.

0:06:07 > 0:06:08Carry on, James, don't worry.

0:06:08 > 0:06:11Right, so, we've deglazed it with the vinegar, remember.

0:06:11 > 0:06:13In with the red wine, look at it all bubble up.

0:06:13 > 0:06:15In with some fresh thyme, lovely pungent herb.

0:06:15 > 0:06:18- I'm listening, don't worry. - I know. It's all right.

0:06:18 > 0:06:20I've got a bit of lemon we'll finish the fish with

0:06:20 > 0:06:22and the mushrooms in a minute.

0:06:22 > 0:06:25As this bubbles up and goes lovely and sticky,

0:06:25 > 0:06:29we're just going to add a bit of fish stock. In with the fish stock.

0:06:29 > 0:06:32As you can see, this is reduced fish stock, it's got a great flavour.

0:06:32 > 0:06:35We're just going to leave this boiling up, basically.

0:06:35 > 0:06:36The idea is we pass it off

0:06:36 > 0:06:39and give it a nice gloss by adding some butter at the end.

0:06:39 > 0:06:42Get that cranked up on a high heat. Regards to the fish, check this out.

0:06:42 > 0:06:45You see how it's starting to go opaque round the outside.

0:06:45 > 0:06:49- Fish cooks so quickly.- Particularly sole, flat fish like this.

0:06:49 > 0:06:51You don't want to overcook them at all.

0:06:51 > 0:06:54It's minutes. Here we've got some chanterelle mushrooms.

0:06:54 > 0:06:57These have just been brushed off, been cleaned.

0:06:57 > 0:06:58You don't want any grit.

0:06:58 > 0:07:01The idea is the mushrooms go into the pan with the fish.

0:07:01 > 0:07:03At this point, notice I'm not shaking the pan.

0:07:03 > 0:07:05We're just going to use a fish slice,

0:07:05 > 0:07:09or you can use a palette knife - whatever, really, if you're at home.

0:07:09 > 0:07:13- We're just going to turn that fish over, OK.- Thank you very much.

0:07:13 > 0:07:16- Very delicate.- Thank you very much.

0:07:16 > 0:07:18- Hey, eBay! - LAUGHTER

0:07:20 > 0:07:22Can you use chicken stock?

0:07:22 > 0:07:25You could indeed, Patrick. Chicken, beef or veal.

0:07:25 > 0:07:28In fact, if I had more time, I would do a twist on this recipe -

0:07:28 > 0:07:31we do at the restaurant - I actually do braised oxtail with it.

0:07:31 > 0:07:34I know it sounds weird with fish, but it works really, really well.

0:07:34 > 0:07:35It's a southern thing.

0:07:35 > 0:07:38NORTHERN ACCENT: Loads of butter and cream.

0:07:38 > 0:07:41It sounds like a bit of a southern attack today, doesn't it?

0:07:41 > 0:07:43A bit outnumbered here.

0:07:43 > 0:07:45Over to the sauce, I'm not touching it or anything else,

0:07:45 > 0:07:47I'm letting it reduce down. At this stage it's...

0:07:47 > 0:07:50I know you're not touching it, cos I'm doing everything.

0:07:50 > 0:07:53A bit of mash and he's freaking out. Look.

0:07:53 > 0:07:56Now, over here we are just going to pass off the sauce.

0:07:56 > 0:08:00Without getting any of the shallots in it.

0:08:00 > 0:08:03Now put that back onto the edge of the heat.

0:08:03 > 0:08:05Get rid of the pan.

0:08:05 > 0:08:08In with a knob of butter, this is optional, you don't have to do this.

0:08:08 > 0:08:10If you're cautious of fat and stuff.

0:08:10 > 0:08:13I know James won't be or the other northern guy over there.

0:08:13 > 0:08:18What is it today? I thought we were friends. Lads!

0:08:18 > 0:08:20Use the heat on the pan, OK.

0:08:20 > 0:08:22Use the heat of the pan and that will add a lovely gloss.

0:08:22 > 0:08:26- We'll stick together, don't worry. - Over here, lemon juice.

0:08:26 > 0:08:29Finish your mushrooms with lemon juice, really nice.

0:08:29 > 0:08:31James, you sort out my spinach. Dry pan, bit of butter.

0:08:31 > 0:08:33Spinach goes in there, here's the mash.

0:08:33 > 0:08:36- I'm not finished with the mash.- Haven't you?- No.

0:08:36 > 0:08:39- I haven't seasoned it yet. - I'll stand here and watch.

0:08:39 > 0:08:42How are you doing anyway, all right? You cool?

0:08:42 > 0:08:46- Not finished that yet. What's that? - Can I just make a comment?

0:08:46 > 0:08:51I'm just looking at how perfect the fish fillets look in your pan.

0:08:51 > 0:08:53Is it imperative to take the skin off,

0:08:53 > 0:08:55because that's where everything goes wrong.

0:08:55 > 0:08:58The thing is we're cooking it very, very quickly.

0:08:58 > 0:09:02The pan's very hot, literally, I'm taking it off the heat now.

0:09:02 > 0:09:05You wouldn't want to eat that skin and you wouldn't want that

0:09:05 > 0:09:07on a plate to peel off or anything like that.

0:09:07 > 0:09:10Literally, cook it quickly, flash fry it both sides,

0:09:10 > 0:09:13in with the mushrooms, you've got the lemon juice as well.

0:09:13 > 0:09:14It's really as simple as that.

0:09:14 > 0:09:17Fish takes minutes and a lot of people freak out

0:09:17 > 0:09:19with regards to fish, when really it's one

0:09:19 > 0:09:22of the simplest elements of cooking there is.

0:09:22 > 0:09:24- You've just dried that spinach off before.- I did.

0:09:24 > 0:09:26I just got off the excess fat and oil.

0:09:26 > 0:09:28Here we just scatter the mushrooms.

0:09:28 > 0:09:30And even with the mushrooms, I've just wilted them.

0:09:30 > 0:09:34I don't want them overcooked. I want them to retain a bite,

0:09:34 > 0:09:36and more importantly, the nuttiness which is in the flavour

0:09:36 > 0:09:39- of the mushrooms. - And the sauce, just over the top?

0:09:39 > 0:09:42Yes, we just gloss this up, make sure the butter is all mixed in.

0:09:42 > 0:09:45And don't overdo it, let the flavours speak for themselves.

0:09:45 > 0:09:47And there you have it, that is sauteed Torbay sole,

0:09:47 > 0:09:52red wine spiced sauce, creamed potato and chanterelle mushrooms.

0:09:52 > 0:09:53Easy as that.

0:09:57 > 0:10:01Because it's a Southerner who made it, there you go.

0:10:01 > 0:10:04- A little bit of mashed potato on the side. - You're cheeky, you're cheeky!

0:10:04 > 0:10:07£7.50 they charge for that, Patrick - I mean, come on!

0:10:07 > 0:10:09- There you go - oh. Dive into that. - Look at this. Now, then...

0:10:09 > 0:10:11PADDY LAUGHS

0:10:11 > 0:10:13- Tell us what you think. - Oh, man. Look at that.

0:10:13 > 0:10:16Literally very, very quick to cook that fish.

0:10:16 > 0:10:18It's off the bone, there's no skin - flash fry it.

0:10:18 > 0:10:20Literally a minute, both sides,

0:10:20 > 0:10:22Even now, it's still cooking. It's just finishing off.

0:10:22 > 0:10:24You were looking forward to trying that.

0:10:24 > 0:10:26So much nicer than that Kiev.

0:10:26 > 0:10:27LAUGHTER

0:10:27 > 0:10:29Now, then...

0:10:29 > 0:10:32It is, literally, the creaminess of the mash, everything else -

0:10:32 > 0:10:33works really nicely.

0:10:33 > 0:10:35This time of year, the woodiness of the mushrooms,

0:10:35 > 0:10:38the creaminess, like you said, but the spice,

0:10:38 > 0:10:39you can get away with it on this fish.

0:10:39 > 0:10:42It really complements it well, especially in the colder months.

0:10:42 > 0:10:45- You can smell that five spice. - Definitely, yeah.- That mash...

0:10:45 > 0:10:48- Yeah, happy with that? - Oh, it's delicious.

0:10:53 > 0:10:56I've never seen anybody get so excited about a potato ricer before.

0:10:56 > 0:10:59Coming up, I'll be making a blackberry and pear crumble

0:10:59 > 0:11:01for opera star Katherine Jenkins

0:11:01 > 0:11:04after Rick Stein samples the delights of Puglia

0:11:04 > 0:11:06as part of his Mediterranean Escape.

0:11:06 > 0:11:09Today, sea urchins are on the menu. They're not for me.

0:11:14 > 0:11:15After a couple of lovely months

0:11:15 > 0:11:19travelling through those leafy green tunnels of south west France,

0:11:19 > 0:11:22exploring great food along the way,

0:11:22 > 0:11:26I finally reach the Mediterranean on one of those silky, pink mornings

0:11:26 > 0:11:28where the sky and the sea become one.

0:11:28 > 0:11:32I realised then that I wanted my journey to continue,

0:11:32 > 0:11:34to explore the food of this great sea.

0:11:34 > 0:11:39So I exchanged one boat for another - not quite as intimate -

0:11:39 > 0:11:41that went from Marseille to Corsica.

0:11:41 > 0:11:44I took Paul Theroux's Pillars of Hercules,

0:11:44 > 0:11:48his travels around the Med, and I found it inspiring.

0:11:49 > 0:11:52Like him, I arrived in Bastia, the old capital,

0:11:52 > 0:11:56and discovered great mountain dishes, good charcuterie

0:11:56 > 0:11:58and wonderful sheep's cheeses.

0:12:00 > 0:12:02Then I crossed that choppy little strait

0:12:02 > 0:12:04that separates Corsica and Sardinia.

0:12:08 > 0:12:11This is where pecorino is king, suckling pig and fish

0:12:11 > 0:12:13and lots more fish.

0:12:13 > 0:12:15In fact, Sardinia's softer

0:12:15 > 0:12:17and I think this view epitomises

0:12:17 > 0:12:19the very essence of the Mediterranean.

0:12:21 > 0:12:23From there, I caught an overnight ferry

0:12:23 > 0:12:24to the largest island, Sicily.

0:12:25 > 0:12:27And now, it was Italy, big-time -

0:12:27 > 0:12:31fabulous markets, full of colour and inspiration

0:12:31 > 0:12:32and lovely pasta.

0:12:36 > 0:12:39And big, fragrant lemons, of which the writer DH Lawrence,

0:12:39 > 0:12:42a great observer on the Italian way of life,

0:12:42 > 0:12:45said "Lemon trees, like Italians, seem to be happiest

0:12:45 > 0:12:47"when they're touching each other."

0:12:51 > 0:12:53This is Taormina on the north-east coast.

0:12:53 > 0:12:56It's a pretty big resort now, but Lawrence loved it here,

0:12:56 > 0:12:58in self-exile.

0:12:58 > 0:13:00It was a magnet for the English aristocracy

0:13:00 > 0:13:03wanting to live the Mediterranean dream,

0:13:03 > 0:13:06and this is where he wrote Sea And Sardinia.

0:13:08 > 0:13:10Lawrence lived here with that view -

0:13:10 > 0:13:14well, you can't see Etna particularly well today, cos it's rather hazy,

0:13:14 > 0:13:16but I've been here before, at night,

0:13:16 > 0:13:18and you see the glow in the distance.

0:13:18 > 0:13:20And it's quite threatening, quite ominous,

0:13:20 > 0:13:25and I think anyone who lives from Taormina right down to Catania

0:13:25 > 0:13:29has the same feeling of living in the shadow of the volcano.

0:13:29 > 0:13:31And it erupts quite frequently -

0:13:31 > 0:13:34indeed, I'm told it's about to do so again.

0:13:34 > 0:13:38And there's a very good piece in the book, which says as follows -

0:13:38 > 0:13:42"How many men, how many races, has Etna put to flight?

0:13:42 > 0:13:45"It was she who broke the quick of the Greek soul,

0:13:45 > 0:13:48"and after the Greeks, she gave the Romans, the Normans,

0:13:48 > 0:13:52"the Arabs, the Spaniards, the French, the Italians -

0:13:52 > 0:13:53"even the English -

0:13:53 > 0:13:56"she gave them all their inspired hour

0:13:56 > 0:13:58"and broke their souls."

0:14:12 > 0:14:14Lawrence also noted there was something

0:14:14 > 0:14:17that people who live under the shadow of volcanoes have in common,

0:14:17 > 0:14:21and that is they "never leave off being amorously friendly

0:14:21 > 0:14:22"with almost everybody,

0:14:22 > 0:14:25"emitting a relentless physical familiarity

0:14:25 > 0:14:27"that is quite bewildering."

0:14:28 > 0:14:31The Mediterranean has got so much we could learn from.

0:14:31 > 0:14:33It makes me slightly sad, really,

0:14:33 > 0:14:37because what I love about the Mediterranean

0:14:37 > 0:14:40is the fresh produce - in particular, the markets.

0:14:40 > 0:14:43I mean, I was in a market in Catania the other day,

0:14:43 > 0:14:45and I was just thinking...

0:14:45 > 0:14:48The director David asked me to film yet again in a fish market.

0:14:48 > 0:14:51I was thinking, "What possibly could I say

0:14:51 > 0:14:53"that I haven't said 25 times before,

0:14:53 > 0:14:55"in all the fish programmes I've made?"

0:14:55 > 0:14:57He just said, "Wait till we get there,"

0:14:57 > 0:14:58and of course, when we got there,

0:14:58 > 0:15:03it was just...the whole Italian sense of theatre, sense of occasion,

0:15:03 > 0:15:05the way they lay everything out,

0:15:05 > 0:15:09the incredible artistry of everything they do.

0:15:11 > 0:15:14I just think these are the most wonderful colour.

0:15:14 > 0:15:18I remember my mother had a belt like that in the '50s.

0:15:18 > 0:15:19It looks like a fashion belt.

0:15:19 > 0:15:22They're called spatula, in Italian,

0:15:22 > 0:15:26but we call them ribbon fish or scabbardfish.

0:15:26 > 0:15:27They're very good eating.

0:15:27 > 0:15:30There's an excellent dish that they do around here

0:15:30 > 0:15:33with red onions, done sweet and sour,

0:15:33 > 0:15:35with a bit of vinegar and a bit of sugar

0:15:35 > 0:15:37and a bit of salt and capers.

0:15:37 > 0:15:42And these are just rolled in flour and shallow fried in olive oil.

0:15:42 > 0:15:43It is yummy.

0:15:46 > 0:15:49There's some limpets over there - I've just got to ask them

0:15:49 > 0:15:50"What do you do with limpets?"

0:15:50 > 0:15:52I was thinking, there's so much going on,

0:15:52 > 0:15:54there's so many interesting things,

0:15:54 > 0:15:57things I've never seen before - well, I'm in heaven.

0:16:00 > 0:16:03All you do is just use one shell to open another.

0:16:06 > 0:16:10Well - they're going on our platter of fruits de mer, I must say.

0:16:10 > 0:16:15They're...chewy, of course, but they've got a lovely flavour.

0:16:15 > 0:16:17I mean, a slightly oyster-like flavour.

0:16:17 > 0:16:20I just...um...well.

0:16:20 > 0:16:22Sorry - I'm a bit busy eating them, at the moment!

0:16:24 > 0:16:25Sensational.

0:16:25 > 0:16:28But I've got no problem with these.

0:16:28 > 0:16:32They're called ricci here, or sea urchins.

0:16:32 > 0:16:34Absolutely delicious.

0:16:34 > 0:16:37Lovely on their own - don't need to put any lemon juice with them,

0:16:37 > 0:16:38they're perfect as they are.

0:16:38 > 0:16:41This is the bit you eat, these little orange bits.

0:16:41 > 0:16:44I know it's only a morsel, but seriously,

0:16:44 > 0:16:47it encapsulates all the fresh flavours of the sea.

0:16:47 > 0:16:49You can taste seaweed in there

0:16:49 > 0:16:52and ozone and just...the smell of the sea.

0:16:52 > 0:16:56They are a real gourmet's delight, I must say.

0:16:56 > 0:16:59If you've never tried them, you must.

0:16:59 > 0:17:02Don't go for the tinned ones, though - waste of time.

0:17:05 > 0:17:08Something I've been thinking all through my Mediterranean trip so far,

0:17:08 > 0:17:12as it's reached its culmination here in Catania market -

0:17:12 > 0:17:14I just think food is so important to us.

0:17:14 > 0:17:18It is the most important thing we do. Why not enjoy it?

0:17:18 > 0:17:19When you compare...

0:17:19 > 0:17:23I've said this before, but this is like a sort of opera -

0:17:23 > 0:17:25all the gesticulation, the singing...

0:17:25 > 0:17:29If you ever felt low and down,

0:17:29 > 0:17:32come to a market somewhere like Catania.

0:17:32 > 0:17:35You'll be up again, you'll be happy, you'll be flying.

0:17:35 > 0:17:36And when I think, back home,

0:17:36 > 0:17:40those fluorescent-lit aisles of food -

0:17:40 > 0:17:42what's that all about?

0:17:42 > 0:17:44This is what it's all about.

0:17:44 > 0:17:47HE SHOUTS IN ITALIAN

0:17:57 > 0:18:01A friend asked me the other day what was special about Puglian food,

0:18:01 > 0:18:05and the first thing that came to mind was ricci, sea urchins.

0:18:05 > 0:18:08When I think of Puglia, I think of ricci.

0:18:08 > 0:18:11I think of, particularly, later on today,

0:18:11 > 0:18:13a lovely plate of pasta with ricci.

0:18:13 > 0:18:15Because there's not a lot in a ricci,

0:18:15 > 0:18:18but when you combine it with some pasta, some garlic,

0:18:18 > 0:18:21some olive oil, maybe a bit of parsley,

0:18:21 > 0:18:23you get that real taste of the sea.

0:18:24 > 0:18:26They take about 18 months to grow to this size,

0:18:26 > 0:18:29and around here, they were so plentiful

0:18:29 > 0:18:33that conservation and over-fishing never crossed the fishermen's minds.

0:18:33 > 0:18:35But because they're a tremendous delicacy,

0:18:35 > 0:18:38the numbers are getting fewer and for the first time,

0:18:38 > 0:18:41the fishermen are starting to think about what could be done

0:18:41 > 0:18:43to ensure the ricci remains plentiful.

0:18:43 > 0:18:48Most people who'll come to eat these today will simply have them raw

0:18:48 > 0:18:50with a bit of bread and a glass of wine.

0:18:52 > 0:18:56You only eat the orange roes, but they're lovely.

0:18:57 > 0:19:02They say it's an acquired taste - I acquired mine nearly 30 years ago.

0:19:04 > 0:19:06This is one of my top-five dishes from the Med,

0:19:06 > 0:19:10and it's cooked here by Rosa Martalotta.

0:19:10 > 0:19:13SHE SPEAKS IN ITALIAN

0:19:16 > 0:19:18As you can gather, she likes it very much.

0:19:18 > 0:19:22So there's lots of olive oil, a humongous amount of garlic,

0:19:22 > 0:19:24and lots of sea urchin roes -

0:19:24 > 0:19:28I'd say about 50 of them for one portion.

0:19:28 > 0:19:32Then a splash of wine and a handful of chopped parsley,

0:19:32 > 0:19:33and let it warm.

0:19:33 > 0:19:37It's cooked enough at this stage. Then in with the pasta.

0:19:37 > 0:19:41And in this part of the world, it doesn't take too long.

0:19:41 > 0:19:43Cinque, spaghetto tosto...

0:19:43 > 0:19:45Cinque minuti - five minutes.

0:19:45 > 0:19:47- Tosto?- Tosto, duro...

0:19:47 > 0:19:50And she says it has to be "tosto".

0:19:50 > 0:19:52I'm not sure what she means by "tosto",

0:19:52 > 0:19:55but I think...I think I get the general...

0:19:55 > 0:19:58'I think she means it has to be fairly hard.'

0:20:01 > 0:20:05Well, like all good Italian cooks, the pasta goes into the saute pan

0:20:05 > 0:20:07so that it gets completely covered

0:20:07 > 0:20:11in all those wonderful flavours of the sea, garlic and oil.

0:20:13 > 0:20:16- OK - vai, mangiare. - Mangiare...

0:20:17 > 0:20:19Mmm!

0:20:20 > 0:20:22E duro, duro.

0:20:23 > 0:20:28- It is.- Si!- I mean, when the Italians talk about "al dente"...

0:20:28 > 0:20:29Al dente, al dente.

0:20:29 > 0:20:31Spaghetto si mange al dente.

0:20:31 > 0:20:32..they really mean it.

0:20:32 > 0:20:35I mean, the pasta in here is almost hard,

0:20:35 > 0:20:37and you couldn't serve it back home like that,

0:20:37 > 0:20:40people wouldn't go for it. But it's lovely.

0:20:40 > 0:20:43It's got this lovely taste. Everything in it...

0:20:43 > 0:20:44I doubt if anything that's in here

0:20:44 > 0:20:48was grown more than two or three miles away from this spot.

0:20:48 > 0:20:52I think that's what's just so special about Italian food - it is so simple.

0:20:52 > 0:20:54It's just what's around, what's available,

0:20:54 > 0:20:57and of course, it has a sort of...

0:20:57 > 0:21:01Well, for want of a better word, a sort of truth about it

0:21:01 > 0:21:03which just makes it so, so wonderful.

0:21:09 > 0:21:13You've got to arrive on the stroke of 12 to get a seat here.

0:21:13 > 0:21:16I was really surprised to see

0:21:16 > 0:21:18that most of the people eating these were young -

0:21:18 > 0:21:21probably students from the towns nearby.

0:21:21 > 0:21:24I expected grizzled old fishermen, puffing fags

0:21:24 > 0:21:26and knocking back grappa.

0:21:26 > 0:21:30I think the popularity of seafood in Puglia, like this grilled octopus,

0:21:30 > 0:21:33with the young is because they grew up on it.

0:21:33 > 0:21:36They all seem to respect it for what it is.

0:21:45 > 0:21:47I can't imagine any of us could have gone past this

0:21:47 > 0:21:50without buying a kilo or two of fresh peas,

0:21:50 > 0:21:52harvested straight from the fields.

0:21:54 > 0:21:58- Due kilo.- Due?- Due. Si.

0:21:58 > 0:21:59I'm very happy about this,

0:21:59 > 0:22:03I've just noticed lots of these guys on the roads as we were driving up

0:22:03 > 0:22:04and I was thinking, "I've got to have some",

0:22:04 > 0:22:08cos last night, I was in a restaurant in Ostuni

0:22:08 > 0:22:10and we had a load of antipasti

0:22:10 > 0:22:13and they just brought out a big bowl of peas in the pod.

0:22:13 > 0:22:17And I was sort of thinking, "Imagine if I did that in England."

0:22:17 > 0:22:18People would think I'd gone bonkers.

0:22:18 > 0:22:20But it was such a perfect thing -

0:22:20 > 0:22:22it's the thing I really remember about the meal,

0:22:22 > 0:22:25because they were so fresh, the first peas of the season.

0:22:29 > 0:22:31Grazie.

0:22:31 > 0:22:35I can remember lots of expeditions with my children to pick your own,

0:22:35 > 0:22:38intending to stock the freezer with beans and peas,

0:22:38 > 0:22:42or make jam with strawberries and raspberries,

0:22:42 > 0:22:45but none of it got further than the car.

0:22:46 > 0:22:49Childhood memories - it doesn't get any better than this.

0:22:49 > 0:22:55But back in Padstow, what to do with a bag full of new season's peas?

0:22:55 > 0:22:56It's such a pleasure to see

0:22:56 > 0:22:58the first peas and broad beans of the season.

0:22:58 > 0:23:01It's a bit like hearing the cuckoo for the first time.

0:23:01 > 0:23:05I was just reminded of a funny story Keith Floyd once told me.

0:23:05 > 0:23:07He had a restaurant in the south of France

0:23:07 > 0:23:09and he said it was just so exciting

0:23:09 > 0:23:13when the fresh flageolets arrived for the season

0:23:13 > 0:23:15and for the first two or three days,

0:23:15 > 0:23:18you were eating them with great enthusiasm.

0:23:18 > 0:23:21And after about two weeks, you'd say "No, thanks. No, thanks."

0:23:25 > 0:23:28This is peas braised with onions and Parma ham.

0:23:28 > 0:23:30It's the sort of thing you only want to cook

0:23:30 > 0:23:33when the peas are at their tippy top.

0:23:33 > 0:23:38Start by searing the onions in some olive oil - very hot oil,

0:23:38 > 0:23:40so they colour up quickly.

0:23:40 > 0:23:43Add a small amount of water and cover them

0:23:43 > 0:23:45so they are left to stew and soften.

0:23:48 > 0:23:49Cut the ham into small chunks -

0:23:49 > 0:23:52"Cubetti", as they say in Italia.

0:23:52 > 0:23:56They'll end up looking like little jewels in a sea of green.

0:23:57 > 0:24:00And this is really good bistro food, I think.

0:24:02 > 0:24:05With a glass or two of chilled white wine and some crusty bread,

0:24:05 > 0:24:08it would make a memorable lunch.

0:24:08 > 0:24:13Then some roughly chopped garlic - two or three cloves is quite enough.

0:24:13 > 0:24:16And finally, at last, in with the peas.

0:24:16 > 0:24:20They won't take long to cook. And you don't want mushy peas.

0:24:21 > 0:24:24Just need to add a little bit of water,

0:24:24 > 0:24:25cos it's just a tad dry -

0:24:25 > 0:24:29needs to stew down in that water or go into the olive oil,

0:24:29 > 0:24:31make a nice little emulsion.

0:24:31 > 0:24:33And now some seasoning - I'll just fill this dish.

0:24:33 > 0:24:35I'm on a bit of a roll.

0:24:35 > 0:24:37This is the sort of thing people love.

0:24:37 > 0:24:39I mean, similar dishes to this, you can get in Spain -

0:24:39 > 0:24:41that's pea and Serrano ham -

0:24:41 > 0:24:44and in France, with Bayonne ham, in Italy, with Parma ham.

0:24:44 > 0:24:47And of course, not forgetting our own pea and ham soup.

0:24:47 > 0:24:50It's a great combination.

0:24:50 > 0:24:53And finally, a little - not too much - salt.

0:24:53 > 0:24:55Not too much, otherwise the salt police

0:24:55 > 0:24:57will be onto me again.

0:24:58 > 0:25:01Serve in a warm bowl with lots of flat leaf parsley stirred in.

0:25:03 > 0:25:06There's an argument going on in Italy at the moment -

0:25:06 > 0:25:09some trendy chefs are refusing to put garlic in anything,

0:25:09 > 0:25:13and the old brigade are outraged, as indeed am I.

0:25:13 > 0:25:16This wouldn't be half as good without it.

0:25:16 > 0:25:18They've got to be joking.

0:25:23 > 0:25:24What? No garlic? I don't believe it.

0:25:24 > 0:25:26As long as they don't ban butter, I don't mind.

0:25:26 > 0:25:28Great stuff from Rick, as always.

0:25:28 > 0:25:30There's really nothing like eating things

0:25:30 > 0:25:33that have just come into season, and like the peas in Rick's film,

0:25:33 > 0:25:36there's one ingredient that's best right now - blackberries.

0:25:36 > 0:25:39Not only do they taste absolutely brilliant...they're free!

0:25:39 > 0:25:42In fact, you can get them on hedgerows all over the place -

0:25:42 > 0:25:43absolutely delicious.

0:25:43 > 0:25:46I thought I'd do you a lovely pear and blackberry crumble,

0:25:46 > 0:25:49- cos I know that you're a massive fan of crumbles.- I am, yeah.

0:25:49 > 0:25:54Basically, what I'll do first of all is poach the pears in some sugar,

0:25:54 > 0:25:57and a little bit of lemon, to stop them going brown,

0:25:57 > 0:25:58but I'm going to poach them whole first.

0:25:58 > 0:26:01Rather than do that, if you're using apples and blackberries,

0:26:01 > 0:26:02what you can do

0:26:02 > 0:26:05is actually just put them in raw. But what I'm going to do

0:26:05 > 0:26:07is slice these cos I want to layer it.

0:26:07 > 0:26:10Now... singing... It's been in your blood, hasn't it?

0:26:10 > 0:26:12- SHE LAUGHS - The choir and everything...

0:26:12 > 0:26:15your mother had quite an integral part of your early

0:26:15 > 0:26:17upbringing, didn't she?

0:26:17 > 0:26:20- Well, my mum taught me the first ever song I performed.- Right.

0:26:20 > 0:26:22When I was four.

0:26:22 > 0:26:24And she taught me quite an embarrassing little song,

0:26:24 > 0:26:26it's called Going Down The Garden To Eat Worms!

0:26:26 > 0:26:28That was it?

0:26:28 > 0:26:32LAUGHTER And the audience laughed cos it was quite comical and

0:26:32 > 0:26:35- that's where it all started. - But who spotted the talent when

0:26:35 > 0:26:40you were young? Was it your parents that just spotted it and then sort of...?

0:26:40 > 0:26:41I always wanted to sing.

0:26:41 > 0:26:44It didn't enter my head as to whether I had a voice or not,

0:26:44 > 0:26:46I just loved singing and...

0:26:46 > 0:26:48My sister wanted to sing and she's tone deaf.

0:26:48 > 0:26:51It was just, one of those things. Was it...

0:26:51 > 0:26:54cos your father helped you out a lot when you were a kid?

0:26:54 > 0:26:57Cos my mam went back to work and my dad took early retirement

0:26:57 > 0:26:59so he was the house husband and drove us

0:26:59 > 0:27:02round to all the singing lessons and piano lessons and

0:27:02 > 0:27:05things like that so I spent a lot of time with him and

0:27:05 > 0:27:07they were really supportive and I used to be a teacher so I know

0:27:07 > 0:27:11how pushy parents can be and I look back and think how lucky I was,

0:27:11 > 0:27:13cos they just quietly supported me.

0:27:13 > 0:27:16Cos it wasn't straight from there, you did a bit of everything

0:27:16 > 0:27:18just to make ends meet. A bit of modelling...

0:27:18 > 0:27:21- what was this... London Eye, was it? - Yeah!- What's this?

0:27:21 > 0:27:23I was a tour guide on the Eye.

0:27:23 > 0:27:25LAUGHTER On the London Eye!

0:27:25 > 0:27:27Round and round and round!

0:27:27 > 0:27:29How did you get your big break?

0:27:29 > 0:27:30That's what I want to know. How did...

0:27:30 > 0:27:33Your...big break was the six-album deal, but was it

0:27:33 > 0:27:35just literally somebody spotted you?

0:27:35 > 0:27:38I made a demo with a friend while I was in the

0:27:38 > 0:27:43last year of the Royal Academy and erm, the demo got passed to

0:27:43 > 0:27:47a friend of a friend who knew somebody at Universal and

0:27:47 > 0:27:50they invited me to go in and meet with them and after having

0:27:50 > 0:27:53a chat with them, they wanted me to go and sing live, so

0:27:53 > 0:27:56we did a little showcase and I sang to four record company

0:27:56 > 0:28:00- executives who looked really bored! - Right.- And they said,

0:28:00 > 0:28:01"Thanks, we'll let you know,"

0:28:01 > 0:28:03and I went home thinking I'd totally blown it,

0:28:03 > 0:28:06but they called me within an hour to say they'd like to offer me

0:28:06 > 0:28:10- a six-album deal. So, I cried all afternoon.- Wow!

0:28:10 > 0:28:12- As you do! As you do!- Cried?!

0:28:12 > 0:28:15The album you've just released, is that the last part of the deal?

0:28:15 > 0:28:18- Is that...? - Yeah, it is the sixth album, erm,

0:28:18 > 0:28:22and it's sacred arias, so I thought it was quite nice to go back to

0:28:22 > 0:28:25the beginning and I learnt to sing in my local church choir.

0:28:25 > 0:28:28So, I think whether you're religious or not, there's so much lovely

0:28:28 > 0:28:31music that everyone knows like Ave Maria, Pie Jesu, Abide With Me,

0:28:31 > 0:28:34so, erm, it's been a nice album to make.

0:28:34 > 0:28:37It's been an amazing... Your career, in terms of album sales. Incredible.

0:28:37 > 0:28:39Was it...your top three...

0:28:39 > 0:28:42you had...? The only person ever to have the top three

0:28:42 > 0:28:45in the classical charts, first, second and third in albums?

0:28:45 > 0:28:47- Yeah.- I mean...

0:28:47 > 0:28:49You must pinch yourself, it must be...

0:28:49 > 0:28:52I didn't think the first album would even go to number one

0:28:52 > 0:28:55so I've never had any expectation of how I thought it would do

0:28:55 > 0:28:56and it's just...

0:28:56 > 0:28:59it is quite overwhelming sometimes, but I'm just grateful

0:28:59 > 0:29:00for everyone's support.

0:29:00 > 0:29:02And you're giving some of that support back

0:29:02 > 0:29:05- because you're quite involved in the troops?- Yes.

0:29:05 > 0:29:08I'm a trustee of the British Forces' Foundation, so

0:29:08 > 0:29:11I've been to Iraq twice and Afghanistan, Kosovo,

0:29:11 > 0:29:12Northern Ireland,

0:29:12 > 0:29:15Cyprus, erm, and we haven't got any trips planned at the moment,

0:29:15 > 0:29:18but still very much involved with working out where we are going to

0:29:18 > 0:29:20- go next.- Yeah, cos you're...

0:29:20 > 0:29:24Just read your little biog... It's not so little, it's huge...

0:29:24 > 0:29:28and for your age as well, cos you've just done a tour?

0:29:28 > 0:29:33- A fantastic tour.- With Darcey. - Darcey Bussell, this is.

0:29:33 > 0:29:34And you're bringing out...

0:29:34 > 0:29:38- it's coming out on DVD? - Yeah, we created this show where we

0:29:38 > 0:29:39sort of paid tribute to all the divas

0:29:39 > 0:29:43who've inspired us. So, erm, there are some obvious ones, like, for me,

0:29:43 > 0:29:47Maria Callas and Darcey, the classical ballerinas, but we are also

0:29:47 > 0:29:51inspired by the golden age of Hollywood, so we pay tribute to

0:29:51 > 0:29:54people like Doris Day, Marilyn Monroe, Audrey Hepburn...

0:29:54 > 0:29:58Fred Astaire, Ginger Rogers and we didn't imagine the show was

0:29:58 > 0:30:02going to do so well, so we played two nights as part of the tour at the O2

0:30:02 > 0:30:04Arena and one of them was filmed for DVD,

0:30:04 > 0:30:06so that's coming out in November.

0:30:06 > 0:30:07So, with the new album and then...

0:30:07 > 0:30:09you're on tour literally...

0:30:09 > 0:30:12- You finish promoting the album the end of November.- Yeah.

0:30:12 > 0:30:15And then December, you start this sort of UK tour again?

0:30:15 > 0:30:19Yeah. Before that I've got my first performance in Brazil.

0:30:19 > 0:30:22Going to Dubai and to LA for a little bit and then I've got my

0:30:22 > 0:30:26first concert in Korea with Placido Domingo before I go...

0:30:26 > 0:30:29It makes us lot look a bunch of Muppets! Doesn't it?

0:30:29 > 0:30:32And, presently, I've no idea what you're cooking, James.

0:30:32 > 0:30:33No, anyway...

0:30:33 > 0:30:34- LAUGHTER - Don't worry!

0:30:34 > 0:30:37As my mother said - "They'll all find it on Teletext, lad."

0:30:37 > 0:30:39That's all we need to worry about.

0:30:39 > 0:30:40It's all on there, it's on the website.

0:30:40 > 0:30:43- It's a crumble, you know how I make it. - LAUGHTER

0:30:43 > 0:30:44Whack it in the oven, 15...

0:30:44 > 0:30:47I made it all in the meantime. And then you throw it in the oven.

0:30:47 > 0:30:5015 minutes. All I've done is actually layered it up. Thanks for that, John.

0:30:50 > 0:30:52LAUGHTER

0:30:52 > 0:30:55And then I've layered it all up and the idea is...

0:30:56 > 0:30:57We get a spoon.

0:30:57 > 0:30:59SHE CHUCKLES

0:30:59 > 0:31:00And pile this out...

0:31:01 > 0:31:02Wow.

0:31:02 > 0:31:05If you weren't here, I would then go to the fridge

0:31:05 > 0:31:07and get some cream and pour it over the top.

0:31:07 > 0:31:10- But the producer tells me I'm not allowed. - No, I can't stand cream.

0:31:10 > 0:31:13So, I'm going to get a bowl and eat a bit for myself.

0:31:13 > 0:31:17- While you dive in.- Thank you. - Tell us what you think of that one.

0:31:17 > 0:31:20- Looks delicious. - Tell me what you think...

0:31:20 > 0:31:22It will be very, very hot, so be careful.

0:31:24 > 0:31:27- Mmm.- Apples and pears, yum.

0:31:27 > 0:31:30- Delicious?- Mm.- Just a small amount of cream over my crumble,

0:31:30 > 0:31:31look at that...

0:31:31 > 0:31:35- LAUGHTER - Lovely. What do you think?

0:31:35 > 0:31:38- LAUGHTER - Good?- Absolutely gorgeous.

0:31:38 > 0:31:40All the best, good luck with the tour and the album.

0:31:40 > 0:31:43- Thank you very much. - Fantastic, Katherine Jenkins.

0:31:46 > 0:31:49I think she liked it. If you'd like to try making that crumble or

0:31:49 > 0:31:52fancy having a go at any of the recipes on today's show,

0:31:52 > 0:31:55then they are just a click away at bbc.co.uk/recipes.

0:31:55 > 0:31:58We're not live today, so instead, we're looking back at some of

0:31:58 > 0:32:01the delicious cooking from the Saturday Kitchen back catalogue.

0:32:01 > 0:32:03And now it's time to rewind the clocks

0:32:03 > 0:32:07when Lawrence Keogh was in charge of Roast above Borough Market.

0:32:07 > 0:32:10Always striving to serve seasonal British food, he's got

0:32:10 > 0:32:12game on the menu today.

0:32:12 > 0:32:14- Now, it's got to be British. - Yes, mate, always.

0:32:14 > 0:32:17So, what are we cooking? Something very seasonal at the moment.

0:32:17 > 0:32:20- Yeah, red-leg partridge. - Yup.- I'm going to roast that.

0:32:20 > 0:32:23We've got the apple sauce.

0:32:23 > 0:32:24Butter sauce. That's going to be with

0:32:24 > 0:32:28sugar, we've got the cinnamon and cloves going in there, mixed spice.

0:32:28 > 0:32:31Got the curly kale, got the walnuts and marjoram going with the

0:32:31 > 0:32:33- rapeseed oil to dress it. - These are Coxes?- Yeah.

0:32:33 > 0:32:36- You want me to get started on that? - First job, I need...

0:32:36 > 0:32:37That's the first bit.

0:32:37 > 0:32:40There's several stages with this apple puree?

0:32:40 > 0:32:42Yeah, it's a very old Victorian recipe like the quince cheeses

0:32:42 > 0:32:45and the quince paste. This is a way of making that paste.

0:32:45 > 0:32:47A good thing to do with leftover apples.

0:32:47 > 0:32:51If it's an orchard and it's full of apples just grab them

0:32:51 > 0:32:54and do this dish. We're going to cook them in cider

0:32:54 > 0:32:56until they fall apart.

0:32:56 > 0:32:58You mention quince, but...

0:32:58 > 0:33:01it's called membrillo as well, the Spanish call it.

0:33:01 > 0:33:04- Yeah.- Which is like a little jam, but it's good for Christmas.

0:33:04 > 0:33:06- Very good for Christmas. - Put it on your cheeseboard.

0:33:06 > 0:33:08You can wrap the quince in foil.

0:33:08 > 0:33:11What I do is wrap them in foil, stick them in the oven and they bake

0:33:11 > 0:33:13and you can scrape them and they are quite nice.

0:33:13 > 0:33:15There you go. Tell us what you're doing...

0:33:15 > 0:33:18The red-leg partridge, just one rasher of bacon just to

0:33:18 > 0:33:21protect the breast, the red leg's a...

0:33:21 > 0:33:22They're the most common.

0:33:22 > 0:33:26The grey leg is the indigenous English one and are quite rare and very expensive,

0:33:26 > 0:33:29silly money. Put a drop of oil in this pan.

0:33:29 > 0:33:32What is it about game and us? We used to eat a lot of it, but now...

0:33:32 > 0:33:34What do you reckon it is...?

0:33:34 > 0:33:37Well, it is getting more popular. A lot of people are eating it and it's

0:33:37 > 0:33:40healthy and everyone knows it has good nutrients in it and things

0:33:40 > 0:33:44- like that.- Yeah. - It's eating the berries off the moor,

0:33:44 > 0:33:47that's where grouse gets that real distinct flavour of the heather.

0:33:47 > 0:33:50The supermarkets are starting selling it which is a good thing,

0:33:50 > 0:33:54- cos...it's fantastic. Very good for us.- Very good for you.

0:33:54 > 0:33:57This is hot beef stock, we're going to make a walnut sauce,

0:33:57 > 0:34:01very interesting walnut sauce. You can make a good beef stock or buy

0:34:01 > 0:34:03them in supermarkets now.

0:34:03 > 0:34:06- Yep.- I'll reduce this down and liquidise the gravy with

0:34:06 > 0:34:10walnut oil to make a mayonnaise kind of sauce.

0:34:10 > 0:34:14Put this partridge in the oven. It only takes about...

0:34:14 > 0:34:17- 12 minutes at the most, being medium. - The bacon's there not just for flavour, but...

0:34:17 > 0:34:20It will keep it nice and moist. Have you got the apples?

0:34:20 > 0:34:25- Doing them as fast as I can. - OK, get a nice hot pan on there.

0:34:25 > 0:34:29So, walnuts... I'll get the curly kale prepped, as well.

0:34:29 > 0:34:33Right, literally chopping these apples into decent chunks?

0:34:33 > 0:34:35Nice, big chunks. You can...

0:34:35 > 0:34:38if you want, you can speed it up, you can take the cores out

0:34:38 > 0:34:40and then just chuck them straight in a pot.

0:34:40 > 0:34:45They fall apart and when they fall apart, you drain them

0:34:45 > 0:34:46and then, we...

0:34:46 > 0:34:48- You measure how much pulp is left.- Yep.

0:34:48 > 0:34:50If it's a pint of pulp, half a pint of sugar.

0:34:50 > 0:34:53It goes back in the pan and evaporates, evaporates,

0:34:53 > 0:34:55evaporates and cooks out and that's when we put the spices in it.

0:34:55 > 0:34:58The way you test it to make sure it's ready, you put a spoon on a plate

0:34:58 > 0:35:02and if there's a moat of water it's not done, you've got to evaporate it.

0:35:02 > 0:35:06What's good about it, you can put it in the fridge and it keeps for ages,

0:35:06 > 0:35:08for crumpets and stuff like that.

0:35:08 > 0:35:11So grab the apples. They're going to go straight in here?

0:35:11 > 0:35:14Straight in there. Let's get some cider on the go.

0:35:14 > 0:35:16Like I say... LAUGHTER

0:35:16 > 0:35:19I can't open a bottle of cider and not have a drop of it.

0:35:19 > 0:35:22But you say you can do this with perry as well?

0:35:22 > 0:35:24Yeah, I thought about doing it with perry.

0:35:24 > 0:35:29- That's cracking, that, isn't it? - It's nice.- You like a drop of cider?

0:35:29 > 0:35:30There you go.

0:35:30 > 0:35:35I was thinking about trying it with perry to see if it works.

0:35:35 > 0:35:37That goes straight in.

0:35:37 > 0:35:41- OK?- OK. Has the sugar gone in there?

0:35:41 > 0:35:44- Not yet, no.- OK. That's that.

0:35:44 > 0:35:47So we've got some we cooked down earlier.

0:35:47 > 0:35:51- You want to drain off that liquor? - Yeah, drain them right off.

0:35:51 > 0:35:54So you end up with just... That's what it looks like.

0:35:54 > 0:35:56Back in the pan and then mash it.

0:35:56 > 0:36:00So we've got about 500g of cooked apple.

0:36:00 > 0:36:03- Let me move that over there. - In with the sugar.

0:36:03 > 0:36:05- So the sugar's gone in there.- Sugar.

0:36:05 > 0:36:08And in goes our spices - our cinnamon, our ground cloves

0:36:08 > 0:36:11and stuff like that. That's got to cook down and evaporate.

0:36:11 > 0:36:15- You would cook this really, really slowly now.- Really, really slowly.

0:36:15 > 0:36:18It takes ages. You know like when you do a mushroom duxelles,

0:36:18 > 0:36:21- on the side of the stove to evaporate it slowly?- How long for this?

0:36:21 > 0:36:23Well over an hour.

0:36:23 > 0:36:27- We're doing big vats of it at the restaurant.- And you end up with

0:36:27 > 0:36:30- this puree we've got on here?- That's the pulp. That's what we're after.

0:36:30 > 0:36:33I'll turn this on. There'll be a bit of noise.

0:36:33 > 0:36:35That's a walnut oil.

0:36:35 > 0:36:37So this is the hot gravy, hot jus.

0:36:37 > 0:36:40This is something different for you.

0:36:40 > 0:36:41Normally you're into traditional...

0:36:41 > 0:36:43You've gone all fancy on us.

0:36:43 > 0:36:45No! There's a lot of things I do...

0:36:45 > 0:36:48I try and keep things quite simple so people can follow at home.

0:36:48 > 0:36:52It's going to be very interesting to watch Andrew later on.

0:36:52 > 0:36:54This is walnut oil going in?

0:36:54 > 0:36:56Yes, like an emulsification, a hot mayonnaise.

0:36:56 > 0:37:00Think of like, a hollandaise, but a meat hollandaise, with walnut oil.

0:37:00 > 0:37:02This is going to emulsify and make a sauce.

0:37:02 > 0:37:04It'll go really well with the partridge.

0:37:04 > 0:37:05Last time you were on the show,

0:37:05 > 0:37:09you were just about to do this book for

0:37:09 > 0:37:11the kidney charity. Is it out now?

0:37:11 > 0:37:14The good thing is we had to print extra copies,

0:37:14 > 0:37:17cos you know I had a kidney transplant many years ago...

0:37:17 > 0:37:18I do.

0:37:18 > 0:37:23..And he keeps winding me up, because it's a woman's kidney.

0:37:23 > 0:37:24I'll never hear the last of it.

0:37:24 > 0:37:27You've got to pick the right month to phone him up...

0:37:27 > 0:37:29Right, fire away.

0:37:29 > 0:37:32I do love shoes more than ever(!) I have a great selection of shoes.

0:37:32 > 0:37:36That's gone nice and light in colour.

0:37:36 > 0:37:38And it tastes, excuse fingers, fantastic.

0:37:38 > 0:37:40I wrote a cookbook called Rediscovering Food & Flavours

0:37:40 > 0:37:43for people on dialysis, cos I was on dialysis myself

0:37:43 > 0:37:47and it wasn't very nice - there's loads of things you can't eat.

0:37:47 > 0:37:49I'll take this partridge out of the oven.

0:37:49 > 0:37:51The good thing now is that the book,

0:37:51 > 0:37:53you can download it.

0:37:53 > 0:37:56Go to the Internet and type in Rediscovering Food & Flavours,

0:37:56 > 0:37:58you can download it for free now,

0:37:58 > 0:38:00so I've done my bit for charity, please, God.

0:38:00 > 0:38:03I'll lift that off. You're going to take the bacon

0:38:03 > 0:38:05and put that back in there.

0:38:05 > 0:38:06The curly kale's going in.

0:38:06 > 0:38:08We have our apple sauce and walnut sauce done.

0:38:08 > 0:38:09The kale's gone in.

0:38:09 > 0:38:11- In we go with the bacon.- Toss that.

0:38:11 > 0:38:13The kale you just blanch, don't you?

0:38:13 > 0:38:15A lovely way to open walnuts, two in your hand.

0:38:15 > 0:38:16There you go.

0:38:16 > 0:38:20My dad used to bang them in the door when we were kids.

0:38:20 > 0:38:22The walnuts go in there, James.

0:38:22 > 0:38:24- Some rapeseed oil.- A bit of marjoram.

0:38:24 > 0:38:27I love marjoram. It's really lovely

0:38:27 > 0:38:29- autumnal flavour.- Fantastic flavour.

0:38:29 > 0:38:31The Romans and Greeks used to love it.

0:38:31 > 0:38:35It was a sign of happiness, they did crowns out of it.

0:38:35 > 0:38:37They also put it on graves.

0:38:37 > 0:38:40It was a happiness sort of herb.

0:38:40 > 0:38:42They used to plant marjoram round the graves in Roman times.

0:38:42 > 0:38:44Nice!

0:38:46 > 0:38:49- I'm full of useless information. - You literally put the marjoram on,

0:38:49 > 0:38:53- then you have a little oil... - Rapeseed oil, salt and pepper in there.

0:38:53 > 0:38:55We'll take the partridge off the bone.

0:38:57 > 0:39:00That pan's quite hot.

0:39:00 > 0:39:03You've got the liquor in here. You want this seasoning up?

0:39:03 > 0:39:07Nice bit of salt and pepper. The walnut sauce is ready.

0:39:07 > 0:39:09- Bit of salt.- The butter's ready. - Black pepper.

0:39:09 > 0:39:12- You say you'll use rapeseed oil? - Yes.

0:39:12 > 0:39:16Tell us about Roast. The ethos is it's based above

0:39:16 > 0:39:18Borough Market - very, very British.

0:39:18 > 0:39:20It's all British seasonal cookery.

0:39:20 > 0:39:23The menu changes the first Wednesday of every month.

0:39:23 > 0:39:25We change with the seasons.

0:39:25 > 0:39:28We don't put asparagus and strawberries on the menu in December.

0:39:28 > 0:39:31There's swede and curly kale and sprouts around at the moment,

0:39:31 > 0:39:32that's what we do.

0:39:32 > 0:39:35But the seasons change so quickly.

0:39:35 > 0:39:37They do and you have to be on the ball

0:39:37 > 0:39:38so I always try to be one step ahead.

0:39:38 > 0:39:41I want to show you putting the bird back together.

0:39:41 > 0:39:42You take it off.

0:39:42 > 0:39:45You put it back together as if it was a bird.

0:39:45 > 0:39:47This is a nice way of serving it.

0:39:47 > 0:39:49We used to do this at...

0:39:49 > 0:39:51This is one way of doing it.

0:39:51 > 0:39:53There's the bird back together like that.

0:39:53 > 0:39:56We have salt and pepper in those and we're ready.

0:39:56 > 0:39:59We get the bacon that was covering

0:39:59 > 0:40:02the partridge.

0:40:02 > 0:40:03Curly kale is lovely.

0:40:03 > 0:40:06It has more vitamins in it than broccoli.

0:40:06 > 0:40:09But you have to quickly cook it?

0:40:09 > 0:40:11It's quite sort of tough.

0:40:11 > 0:40:12Lift up the partridge.

0:40:12 > 0:40:14There you go.

0:40:14 > 0:40:15Sit that on there.

0:40:15 > 0:40:17- OK?- Right.

0:40:17 > 0:40:18Walnut sauce,

0:40:18 > 0:40:20which we've made. This comes out quite fast.

0:40:20 > 0:40:22Put my finger over the top.

0:40:22 > 0:40:25Zigzag it over the top, very slowly.

0:40:25 > 0:40:27It is very different for you,

0:40:27 > 0:40:29because a lot of people literally put the sauce on the top,

0:40:29 > 0:40:31but it emulsifies.

0:40:31 > 0:40:33You can try different oils, different flavours.

0:40:33 > 0:40:35Then the butter, just pipe this...

0:40:35 > 0:40:39It's called apple butter, but there's no proper butter in it.

0:40:39 > 0:40:41You can put the apple sauce in the fridge

0:40:41 > 0:40:43and it's lovely with crumpets

0:40:43 > 0:40:45and muffins and things like that.

0:40:45 > 0:40:48You said, "Let's do it with a pork dish."

0:40:48 > 0:40:50You do nice little high peaks if you can, like that,

0:40:50 > 0:40:53and there's our marjoram,

0:40:53 > 0:40:55our lovely walnuts.

0:40:55 > 0:40:58Walnuts are very good for you.

0:40:58 > 0:41:00They're very good for your heart.

0:41:00 > 0:41:03There's those lovely, autumnal flavours.

0:41:03 > 0:41:05It's very chef-y for you, that.

0:41:05 > 0:41:07Well, I am a chef, Chef.

0:41:07 > 0:41:08THEY LAUGH

0:41:08 > 0:41:10I do try to be a chef.

0:41:10 > 0:41:12Remind me what that is again.

0:41:12 > 0:41:14Roast partridge, curly kale and bacon,

0:41:14 > 0:41:16with apple butter sauce,

0:41:16 > 0:41:17walnuts and marjoram.

0:41:17 > 0:41:20- In how long?- In about seven minutes.

0:41:20 > 0:41:22- There you go, Mum.- Try that at home.

0:41:27 > 0:41:30It look delicious. Phill, there you go,

0:41:30 > 0:41:33partridge at quarter-past ten in the morning.

0:41:33 > 0:41:35- Dive into that.- Okey-dokey.

0:41:35 > 0:41:37Tell us what you think about that.

0:41:37 > 0:41:40You don't have to use partridge, you could use pheasant...

0:41:40 > 0:41:42Pheasant would be fantastic, lovely.

0:41:42 > 0:41:45Particularly that apple with the pork.

0:41:45 > 0:41:47Stay away from fat men when they're eating.

0:41:47 > 0:41:50THEY LAUGH

0:41:50 > 0:41:52You're a little close!

0:41:52 > 0:41:54I'll move a bit over, then.

0:41:54 > 0:41:57Would partridge be something you'd pick on a menu?

0:41:57 > 0:41:58Absolutely not.

0:41:58 > 0:42:00Not in a million years.

0:42:00 > 0:42:03Taste a bit of the old apple stuff.

0:42:03 > 0:42:06- All the marjoram and nuts.- I want apple, I want nuts, I want it all.

0:42:06 > 0:42:08This might arouse you, actually.

0:42:08 > 0:42:11You could use pheasant and everything else.

0:42:11 > 0:42:13- Cook it exactly the same way. - Duck breast as well.

0:42:13 > 0:42:15Very good?

0:42:15 > 0:42:17A lot of people wouldn't choose that on a menu,

0:42:17 > 0:42:19- but having tasted it...- Oh, man!

0:42:19 > 0:42:21..You really appreciate how good it is.

0:42:21 > 0:42:24I've got the kale now, need some greens.

0:42:24 > 0:42:26I'm not going to take the plate off him...

0:42:33 > 0:42:35My advice is, don't drink the cider when you're cooking,

0:42:35 > 0:42:39which is a contradiction in terms introducing this next man,

0:42:39 > 0:42:41Keith Floyd. He's venturing north of the border.

0:42:41 > 0:42:43Today he's cooking Scottish-style.

0:43:03 > 0:43:05Isn't it funny how time flies

0:43:05 > 0:43:07when you're really enjoying yourself?

0:43:07 > 0:43:10I was thrilled when the producer proposed another boat trip(!)

0:43:10 > 0:43:13But no self-respecting food programme

0:43:13 > 0:43:15should miss a trip on a prawn boat.

0:43:15 > 0:43:17It's worth noting for those of you

0:43:17 > 0:43:19who are a bit mean

0:43:19 > 0:43:22that the arduous work of a prawn fisherman

0:43:22 > 0:43:25is not rewarded by bulging creels of this vibrant delicacy,

0:43:25 > 0:43:29it's much more usual to haul up a pot containing two or three,

0:43:29 > 0:43:32and on top of that, they have to contend with vicious tides,

0:43:32 > 0:43:35demonic currents and whirlpools.

0:43:35 > 0:43:38Because this is the legendary Corryvreckan.

0:43:38 > 0:43:40I'm surprised no-one's done a bit of moody music over this,

0:43:40 > 0:43:44a symphony or something. I think I'll knock one up on the way back.

0:43:44 > 0:43:46Should only take three or four hours.

0:43:49 > 0:43:51You know that I'm a dreadful stickler

0:43:51 > 0:43:53for the finest and freshest of ingredients.

0:43:53 > 0:43:56If you want a really good plate of langoustines where I live,

0:43:56 > 0:43:57for example, in Bristol,

0:43:57 > 0:43:59you have to fly to Barcelona, Madrid or somewhere like that

0:43:59 > 0:44:02because the finest langoustines from the West Coast of Scotland

0:44:02 > 0:44:04invariably end up down there.

0:44:04 > 0:44:06I thought it was cheaper on my BBC meal break

0:44:06 > 0:44:09to enjoy some fabulous langoustines by catching them,

0:44:09 > 0:44:11you saw me do that, well, I was watching them do it,

0:44:11 > 0:44:14and cook them here, but in fact, most of you, I know, all of you,

0:44:14 > 0:44:16one in four people, four out of five people,

0:44:16 > 0:44:19have seen my brilliant programmes where I've grilled them,

0:44:19 > 0:44:22roasted them, flamed them, and if you haven't caught it by now,

0:44:22 > 0:44:25hard luck, because I ain't cooking any more langoustines.

0:44:25 > 0:44:27One of the best meals I had here was a gigot of mutton,

0:44:27 > 0:44:29absolutely fabulous,

0:44:29 > 0:44:32and so I thought to round off this lovely fishing trip we've had,

0:44:32 > 0:44:34I'd make some rissoles. Pritchard, into the pot.

0:44:34 > 0:44:37Those are the rissoles, and do you know how you make rissoles?

0:44:37 > 0:44:40Come back again, Pritchard, thank you, I know you had a tiring day.

0:44:40 > 0:44:42Gets a bit fresh on the boat.

0:44:42 > 0:44:45You get some old mutton that you've cooked, cold,

0:44:45 > 0:44:46you mince it up - by hand,

0:44:46 > 0:44:48not in a Magimix, because that liquidises it, almost,

0:44:48 > 0:44:51you add some mashed potato, some finely chopped onion,

0:44:51 > 0:44:54and some parsley, but you don't fry them in corn oil.

0:44:54 > 0:44:56You get proper blinking dripping,

0:44:56 > 0:44:58you see. This kind of stuff.

0:44:58 > 0:44:59That's what you fry them in,

0:44:59 > 0:45:01and they are absolutely fabulous,

0:45:01 > 0:45:03and a shame on you lot who go to supermarkets

0:45:03 > 0:45:05and buy little frozen packs of square things

0:45:05 > 0:45:07and drop them into corn oil, because it's dreadful.

0:45:07 > 0:45:09Anyway, that's my lecture for today.

0:45:09 > 0:45:12The director has been quite good, so although they need two of those,

0:45:12 > 0:45:14that's one for me and one for the cameraman,

0:45:14 > 0:45:16Pritchard's been quite good,

0:45:16 > 0:45:19I'm going to prepare him a really super meal of langoustine bait,

0:45:19 > 0:45:22which is some really nice bits of old herring left to rot.

0:45:22 > 0:45:25- There we are, that's for being so good.- How kind.

0:45:25 > 0:45:30CLASSICAL MUSIC

0:45:40 > 0:45:44# Mmm-mm-mm! # That's it, that's the first movement,

0:45:44 > 0:45:47and I'll knock that out on the old Joanna after dinner,

0:45:47 > 0:45:50but now, on to the delicate art of conning a kitchen,

0:45:50 > 0:45:53sort of being on the conning knocker, as we call it in the trade.

0:45:53 > 0:45:56Point one - stay modest and don't set your sights too high.

0:45:56 > 0:46:01Two - choose a house well blessed with fertile lands and healthy stock.

0:46:01 > 0:46:05Three - remember to wipe your feet as you enter.

0:46:05 > 0:46:09Four - cross your fingers as you say it won't take long.

0:46:09 > 0:46:13I think a really serious cookery demonstration should commence

0:46:13 > 0:46:14with a few words from the Bard.

0:46:14 > 0:46:18I'm not talking about Shakespeare, I'm talking about Rabbie Burns.

0:46:18 > 0:46:22"O Lord, when hunger pinches sore, do thou stand us in stead

0:46:22 > 0:46:26"and send us from thy bounteous store a tup or wetherhead."

0:46:26 > 0:46:30A tup or wetherhead? What on earth is that? I'll tell you what it is.

0:46:30 > 0:46:32It's a mutton. It's an elderly sheep.

0:46:32 > 0:46:35It's something four years old, at least.

0:46:35 > 0:46:37It lives on these wonderful hills

0:46:37 > 0:46:39and valleys and glens, as they're called around here,

0:46:39 > 0:46:43nibbling at bog myrtle, wild thyme, wild sage, parsley, heather.

0:46:43 > 0:46:45It doesn't need herbs to be roasted in,

0:46:45 > 0:46:47because it's been eating them all its life,

0:46:47 > 0:46:49and it ends up, come and have a close look, Pritchard,

0:46:49 > 0:46:51ends up looking like this dark meat,

0:46:51 > 0:46:53like a haunch of venison or a piece of beef.

0:46:53 > 0:46:55You'd hardly think that was lamb,

0:46:55 > 0:46:58certainly if you were used to eating the lamb we have in England,

0:46:58 > 0:47:01which is pale and milky. Jolly delicious, but quite different.

0:47:01 > 0:47:04And this gigot is a Scottish French word.

0:47:04 > 0:47:07In France, they'd say "un jig-oh", here they say "a jiggot".

0:47:07 > 0:47:10Everybody says it when they go to the butcher - "A gigot, please."

0:47:10 > 0:47:11And they get a leg of mutton.

0:47:11 > 0:47:14And they poach it in water, very, very simply,

0:47:14 > 0:47:16come down and have a look, with a load of root vegetables,

0:47:16 > 0:47:19turnips, swedes, leeks, carrots,

0:47:19 > 0:47:21and onions stuffed with cloves,

0:47:21 > 0:47:23simmered for three or four hours.

0:47:23 > 0:47:24And it's absolutely brilliant,

0:47:24 > 0:47:27but what is also brilliant is this remarkable kitchen.

0:47:27 > 0:47:30I know it's not the Antiques Roadshow or Upstairs Downstairs,

0:47:30 > 0:47:31but look at it, it's incredible.

0:47:31 > 0:47:34Handmade pots with the owner's initials on them,

0:47:34 > 0:47:38this amazing tiling, Thomas Crapper of Chelsea must have worked like mad.

0:47:38 > 0:47:40Come and have a look, it's quite extraordinary.

0:47:41 > 0:47:43The doors, the fittings, it's like a yacht.

0:47:43 > 0:47:45This is more like a palace than a kitchen,

0:47:45 > 0:47:48but for some people it must have meant an awful lot of work.

0:47:48 > 0:47:50Imagine them scrubbing the carrots,

0:47:50 > 0:47:51peeling the potatoes, baking the bread.

0:47:51 > 0:47:53Mr Hudson would walk in and say,

0:47:53 > 0:47:56"That's not good enough, make sure those plates are properly cleaned."

0:47:56 > 0:47:58It's amazing. Look at it, cakes and confectionery,

0:47:58 > 0:48:01Escoffier would have been proud of this place, and look at this.

0:48:01 > 0:48:05This is what really interests me. The dairy. Come on in, Pritchard.

0:48:06 > 0:48:08It's cool and quiet.

0:48:08 > 0:48:11I can imagine in the busy days of banquets and stuff

0:48:11 > 0:48:13when you were sent off to make the cream, it was a great relief.

0:48:13 > 0:48:16You'd close the door and stay in this serene sort of chapel,

0:48:16 > 0:48:19and it's good, of course, the servants and staff have gone,

0:48:19 > 0:48:23but the laird still makes wonderful creamy butter.

0:48:23 > 0:48:26That's fabulous, isn't it? Anyway, it's meant to be a cooking programme.

0:48:26 > 0:48:27Let's get back to it.

0:48:27 > 0:48:29Oh, there is one more thing.

0:48:29 > 0:48:31Come and have a look at this. It's really interesting.

0:48:33 > 0:48:35This is what I wanted to show you.

0:48:35 > 0:48:38They didn't just go to the job centre in those days, sign the form

0:48:38 > 0:48:41and get winged in because they were good potato peelers or laundry maids

0:48:41 > 0:48:44or something like that. They had to read the whole thing,

0:48:44 > 0:48:45book, rule and verse, you know,

0:48:45 > 0:48:48"Duty to God, duty to the King," and all the rest of it,

0:48:48 > 0:48:52and also look here, "to submit myself to all my governors, teachers,

0:48:52 > 0:48:54"spiritual pastors and masters,

0:48:54 > 0:48:59"to order myself lowly and reverently to all my betters."

0:48:59 > 0:49:02Betters? I'd better go and cook the Laird's dinner.

0:49:03 > 0:49:06I'm sorry about that, but I was so fascinated by it all,

0:49:06 > 0:49:08I wanted you to see it. It's amazing, isn't it?

0:49:08 > 0:49:11Anyway, this is a cookery lesson, and let's get down to business.

0:49:11 > 0:49:14Let's put our toasting fork away and talk about the gigot.

0:49:14 > 0:49:17The gigot is going to be poached in water, as I explained,

0:49:17 > 0:49:19with these lovely root vegetables,

0:49:19 > 0:49:21but later on, it will be served with a caper sauce.

0:49:21 > 0:49:23Caper sauce is very simple to make.

0:49:23 > 0:49:26You make a roux, bit of melted butter and flour, add some milk,

0:49:26 > 0:49:29add some stock from the cooked dish, and chuck in some capers.

0:49:29 > 0:49:33There we are, Pritchard, capers, just in case you don't know what they are.

0:49:33 > 0:49:35Right, it's got to be simmered for three hours,

0:49:35 > 0:49:37so the first thing we do,

0:49:37 > 0:49:39pop it into this tub of water,

0:49:39 > 0:49:43into which I've put a couple of bay leaves and a couple of cloves,

0:49:43 > 0:49:45a couple of peppercorns

0:49:45 > 0:49:46and quite a bit of salt.

0:49:46 > 0:49:50We then surround it with all these splendid vegetables.

0:49:50 > 0:49:52Because it's going to be cooked slowly,

0:49:52 > 0:49:54these vegetables won't disintegrate.

0:49:54 > 0:49:57You might think that they'd all mash into a pulp,

0:49:57 > 0:50:00but this isn't going to be boiled away, it's going to be simmered away,

0:50:00 > 0:50:01there we are.

0:50:01 > 0:50:04And then... This is the Laird's pot, by the way.

0:50:04 > 0:50:07My God, I bet the Laird doesn't do this himself all that often.

0:50:07 > 0:50:10I imagine there are a few old retainers to this day

0:50:10 > 0:50:12to lift it over onto this rather...

0:50:12 > 0:50:16Gordon Bennett, this is true, it actually is damned heavy!

0:50:16 > 0:50:19Onto there. Cor!

0:50:19 > 0:50:22That will now simmer, believe it or not, for three hours.

0:50:22 > 0:50:25I think it's time, as we say, for me to take a dram,

0:50:25 > 0:50:27you to take a break, and have a walk around this estate.

0:50:27 > 0:50:30It is an estate of which dreams are made from.

0:50:33 > 0:50:35PASTORAL MUSIC

0:50:37 > 0:50:40Yes, look, erm, look, I'm really sorry about this music,

0:50:40 > 0:50:43but the truth is, the BBC library was shut that day

0:50:43 > 0:50:45and we had to borrow this from my producer,

0:50:45 > 0:50:48which on balance, is better than his other record,

0:50:48 > 0:50:52Richard Clayderman Takes The High Road... Actually, I'm not so sure.

0:50:57 > 0:51:00Oh, dear, here's the loch again, noted for its kippers, fine oysters,

0:51:00 > 0:51:02plumptious prawns...

0:51:02 > 0:51:04CASH REGISTER PINGS I thank you!

0:51:05 > 0:51:09Now to business. If, like me, you've just become a gardener,

0:51:09 > 0:51:13what a fine place this is, in May in particular, to nick a few cuttings.

0:51:13 > 0:51:17Of course, poaching an azalea is one thing, but don't mess with the salmon

0:51:17 > 0:51:19or you'll end up filleted and smoked too,

0:51:19 > 0:51:21like this superb Loch Fyne beauty.

0:51:21 > 0:51:23CASH REGISTER PINGS I thank you!

0:51:26 > 0:51:28So, there we are, that's just about it.

0:51:28 > 0:51:30I know you've had a good trip around the estate

0:51:30 > 0:51:33and I've been, as you can see, slaving away here, just to recap,

0:51:33 > 0:51:36poaching the gigot in water with these lovely root vegetables

0:51:36 > 0:51:39and it's ready for the laird, whom I've kept waiting.

0:51:39 > 0:51:40I promised him lunch at...

0:51:40 > 0:51:43Well, we always do that, run over time a little bit.

0:51:43 > 0:51:49In there it goes, and I'll just pass it up to myself in the lift.

0:51:50 > 0:51:52OK, Keith?

0:51:55 > 0:51:57# Heigh ho, heigh ho

0:51:57 > 0:51:59# It's off to work I go... #

0:52:02 > 0:52:05- There we are, lord. Sorry it's late. - It's only five o'clock.

0:52:05 > 0:52:08'It's a pity mutton has gone the way of so much of our culinary heritage.

0:52:08 > 0:52:11'There is no comparison between imported lamb

0:52:11 > 0:52:16'and mutton happily raised on... # Bog myrtle, heather and thyme! #'

0:52:16 > 0:52:18Now then, what I forgot to mention to our viewers

0:52:18 > 0:52:22was the indispensable caper sauce. Have a close look, Pritchard.

0:52:22 > 0:52:25You melt some butter, put a little flour in to make a roux,

0:52:25 > 0:52:28then you add some milk, then, as it thickens,

0:52:28 > 0:52:31you add some of the stock from this into it, and then finally

0:52:31 > 0:52:33some beautifully chopped up capers,

0:52:33 > 0:52:35which you then pour over this.

0:52:35 > 0:52:37This is sort of piquant and creamy,

0:52:37 > 0:52:40and it goes brilliantly with the mutton.

0:52:40 > 0:52:42Right, if I can just give you...

0:52:42 > 0:52:44- Lovely...- ..a bit of the stuff.

0:52:44 > 0:52:45- A leek, I think.- Right.

0:52:45 > 0:52:50And if you've been out hauling up oysters and things like that all day,

0:52:50 > 0:52:53or chasing venison or whatever you lairds do...

0:52:53 > 0:52:57- Reading the Sunday Times.- Reading the Sunday Times!- Very exhausting.

0:52:57 > 0:53:01- Thank you, that's lovely.- Oh, and a carrot. You must have a carrot.

0:53:01 > 0:53:03- There you go, you tuck into that. - Thank you, I will.

0:53:03 > 0:53:05- And I'll serve myself. - Thank you very much.

0:53:05 > 0:53:09I mean, this is actually, I think it's a three-year-old wether,

0:53:09 > 0:53:13and I should think that you and I are the only people in Great Britain

0:53:13 > 0:53:15eating such a strange dish today.

0:53:15 > 0:53:18- Yeah. What a shame. - Because it's not available,

0:53:18 > 0:53:22and mutton is almost a pejorative term, isn't it?

0:53:22 > 0:53:24"Mutton dressed as lamb."

0:53:24 > 0:53:26How can we get people to eat things like mutton?

0:53:26 > 0:53:29I think it's very much up to...

0:53:29 > 0:53:32I think we have got to market it,

0:53:32 > 0:53:35the farmers have got to try to think

0:53:35 > 0:53:38of ways of getting it to the marketplace

0:53:38 > 0:53:43and as hill mutton, rather like the small vineyard owners

0:53:43 > 0:53:47might market their own single vineyard wines. That sort of thing.

0:53:47 > 0:53:49Anyway, John, we've got to get on,

0:53:49 > 0:53:52they've got to get to work and find some more scenes and stuff to do,

0:53:52 > 0:53:55so thanks for letting us use your house.

0:53:55 > 0:53:58- Thank you for letting us muck up your day.- Not at all.

0:53:58 > 0:54:00- We've had a fabulous time. - At the end of the day,

0:54:00 > 0:54:04I had the most excellent boiled gigot of wether

0:54:04 > 0:54:07- and I must thank you for that. - Well, thank you very much.

0:54:07 > 0:54:10- Slainte.- Slainte.- As they say.

0:54:16 > 0:54:18Meanwhile, back on the riverbank...

0:54:24 > 0:54:26- That was a bit better. - Much better.

0:54:26 > 0:54:28That is a bit more encouraging.

0:54:28 > 0:54:30I've only got a couple of hours to catch a superb salmon

0:54:30 > 0:54:33for Lady Maclean's lunch. Peter is going to help me.

0:54:33 > 0:54:35I'm dressed in the right stuff.

0:54:35 > 0:54:38Shouldn't be any problem. It's just that, um...

0:54:38 > 0:54:41- That was quite a good one again. - Very good.- Yes.

0:54:41 > 0:54:43I'm actually getting a bit better at this.

0:54:43 > 0:54:44We'll get the lunch, don't worry.

0:54:44 > 0:54:47- And if not, well, we'll just starve. - There you are now.

0:54:47 > 0:54:49- A fish is after your fly. - I've got him! I've got him!

0:54:49 > 0:54:52- Right, keep the rod up. That's lovely.- How do I get the...?

0:54:52 > 0:54:56- Wind this in if you can. - Right.- Hold that. Wind it in.

0:54:58 > 0:54:59Once you get it on the reel...

0:54:59 > 0:55:03- Right, now, this is the reel.- You've got it on the reel. That's lovely.

0:55:03 > 0:55:04Don't rush it, that's it.

0:55:04 > 0:55:06That's it, let him go quiet,

0:55:06 > 0:55:08but keep your rod up.

0:55:08 > 0:55:12All you've got to do is keep the rod up. Lovely.

0:55:12 > 0:55:13Let him go where he wants to go.

0:55:15 > 0:55:17Then wind in now.

0:55:17 > 0:55:20- That's very good.- I actually cursed that one too, didn't I?

0:55:20 > 0:55:22That's the extraordinary thing about it. Ah...

0:55:22 > 0:55:24- Ah, it's gone.- It's off again!

0:55:24 > 0:55:26He's off!

0:55:26 > 0:55:28Well...

0:55:28 > 0:55:30- Keep trying. - That's just my luck, isn't it?

0:55:30 > 0:55:33But never mind. Once encouraged like that, just keep on doing it.

0:55:33 > 0:55:36- There's not a problem there. That was a great shame.- Very good.

0:55:36 > 0:55:39- What did I do wrong?- No, nothing, you just didn't take it very well.

0:55:39 > 0:55:41Take it a wee bit better there.

0:55:42 > 0:55:46Pretty impressive, though, hey? First, more or less first cast.

0:55:48 > 0:55:53- You have to start all over again now. - Yes, or Lady Maclean will go hungry.

0:55:54 > 0:55:58'Failure is a solitary thing, and I was sad to lose the fish,

0:55:58 > 0:56:00'and injured that when I took my next one,

0:56:00 > 0:56:03'the crew had lost interest and were busy filming rare flowers.'

0:56:03 > 0:56:06Pritchard, get the blinking camera! I've got one!

0:56:06 > 0:56:08'They didn't even know the name of the plants.'

0:56:08 > 0:56:09I've got one!

0:56:10 > 0:56:12Now, we did something that we shouldn't do,

0:56:12 > 0:56:17but Lady Maclean is far more important than actually scruples

0:56:17 > 0:56:21at the end of the day, and I'm afraid what we did was,

0:56:21 > 0:56:23we put a little spinner on,

0:56:23 > 0:56:24and in fact, we've got one,

0:56:24 > 0:56:29so honour, in fact, is salvaged, I think.

0:56:31 > 0:56:33If I can hold it just for the last...

0:56:35 > 0:56:37Thank you very much, Peter.

0:56:37 > 0:56:40- There you are.- There. You see? There's lunch for Lady Maclean.

0:56:40 > 0:56:42She'll be very, very pleased with us, I think.

0:56:42 > 0:56:45I'm certainly very pleased with me, cos we never cheat on this programme.

0:56:45 > 0:56:47That's the one really good thing about it.

0:56:47 > 0:56:49How heavy is that? Three or four pounds?

0:56:49 > 0:56:51That's lovely. About three pounds.

0:56:51 > 0:56:54- Yeah. That's absolutely fine. - OK.- Absolutely fine.

0:56:54 > 0:56:56Ideal for your cooking.

0:57:00 > 0:57:03It's always great to see classic foodie TV like that.

0:57:03 > 0:57:06Now, we're not cooking live in the studio today.

0:57:06 > 0:57:08Instead, we're looking back at some of the great recipes

0:57:08 > 0:57:11from the Saturday Kitchen Cookbook. Still to come on today's Best Bites,

0:57:11 > 0:57:13we take inspiration from Heston Blumenthal

0:57:13 > 0:57:15in the Saturday Kitchen Omelette Challenge

0:57:15 > 0:57:18when Stewart Gillies takes on Katie Caldesi.

0:57:18 > 0:57:21Will headphones help either of them get to the top of the leaderboard?

0:57:21 > 0:57:23Find out in a little while.

0:57:23 > 0:57:25Michael Caines makes a stunning creme brulee.

0:57:25 > 0:57:27He makes the dessert from scratch

0:57:27 > 0:57:30and serves it with marinated autumn fruits and a mint broth,

0:57:30 > 0:57:33and Tom Parker-Bowles faces food heaven or food hell.

0:57:33 > 0:57:35Would he get his food heaven,

0:57:35 > 0:57:38tomatoes, with my tomato, cheese and grainy mustard tart,

0:57:38 > 0:57:40or would he get his food hell,

0:57:40 > 0:57:42goat's cheese, with my goat's cheese-stuffed chicken breast

0:57:42 > 0:57:44with roasted veg and potatoes?

0:57:44 > 0:57:48Find out what he gets to eat at the end of today's show.

0:57:48 > 0:57:50Now it's time for Tristan Welch to get creative

0:57:50 > 0:57:54with some delicious salt marsh lamb and a salty huff of pastry.

0:57:54 > 0:57:57This is a lot of salt going in here, so just be aware of that.

0:57:57 > 0:58:00- This is flour, salt, egg white and water.- Yeah,

0:58:00 > 0:58:02it's only just to cook the lamb in,

0:58:02 > 0:58:04we'll basically be covering it round

0:58:04 > 0:58:06with nice salty steam in there,

0:58:06 > 0:58:08so a fair amount of salt in it.

0:58:08 > 0:58:11Now, tell us about salt marsh lamb, in particular the cut you're using.

0:58:11 > 0:58:15It's fantastic. It's lamb that's reared on the coastline

0:58:15 > 0:58:17of the estuaries and stuff like that,

0:58:17 > 0:58:21and what it does, it grazes upon some of these wonderful herbs

0:58:21 > 0:58:24- that we're going to cook it with, here.- Yeah.

0:58:24 > 0:58:26We've got sea aster here,

0:58:26 > 0:58:29which is a little bit like samphire and spinach crossed,

0:58:29 > 0:58:32- we've got sea purslane, which... - I've used this stuff before.

0:58:32 > 0:58:35- It's great with fish as well. - Yes, it's perfect with fish.

0:58:35 > 0:58:38I mean, this really is great. You could do this whole dish with fish,

0:58:38 > 0:58:42but because the lamb is reared along the coastline, along the estuaries,

0:58:42 > 0:58:45it's got a great sort of feel to it still.

0:58:45 > 0:58:48And then of course, sea beets, which is very much like spinach.

0:58:48 > 0:58:50It's got a slight salty taste.

0:58:50 > 0:58:53We've got the epicure potatoes which grow best right next to the sea

0:58:53 > 0:58:56in the sandy sort of soils, and then wild sorrel to finish it off.

0:58:56 > 0:58:57Right, I'm running behind,

0:58:57 > 0:59:00- I need to get my lamb sealed.- I need to get this pastry in as well.

0:59:00 > 0:59:03So what we're going to do is get the pastry in.

0:59:03 > 0:59:05No seasoning on the lamb shoulder, by the way.

0:59:05 > 0:59:09- We're just going to colour it off a little bit.- The flour's going in.

0:59:09 > 0:59:11In with the egg whites.

0:59:11 > 0:59:13And then check out the salt.

0:59:13 > 0:59:16This is the salt!

0:59:16 > 0:59:18Salt's going to go in.

0:59:18 > 0:59:21But funnily enough, it won't be that salty

0:59:21 > 0:59:23when it comes to eating the lamb.

0:59:23 > 0:59:25You're using this as a crust.

0:59:25 > 0:59:27It's just a crust.

0:59:27 > 0:59:31- You cook fish in crusts of salt, don't you?- Yeah.

0:59:31 > 0:59:34- That's done with egg whites and sea salt.- Yeah.

0:59:34 > 0:59:36But this is almost a salt crust as it is.

0:59:36 > 0:59:40Because we're cooking it for a longer time than what we would fish,

0:59:40 > 0:59:41we mix it with flour

0:59:41 > 0:59:44so the salt doesn't permeate the shoulder too much.

0:59:44 > 0:59:47It seems to me, what you're talking about with the lamb,

0:59:47 > 0:59:49the expression "you are what you eat",

0:59:49 > 0:59:52- but what you're saying is, "You are what your eat eats."- Yeah.

0:59:52 > 0:59:54My motto, when I'm creating dishes,

0:59:54 > 0:59:56when I'm cooking, is,

0:59:56 > 0:59:59"What grows together goes together."

0:59:59 > 1:00:02So we take one core ingredient like that, like the salt marsh lamb,

1:00:02 > 1:00:05and we look at the other ingredients that grow harmoniously around it.

1:00:05 > 1:00:10So, this recipe, there's no food miles if you're right by the coastline.

1:00:10 > 1:00:14So I'm just colouring off the lamb first to get roast flavour into it.

1:00:14 > 1:00:17I'm making some seaweed butter with sea lettuce.

1:00:17 > 1:00:19I didn't explain that one.

1:00:19 > 1:00:22It's just like another seaweed, essentially.

1:00:22 > 1:00:24We just blanch it quickly.

1:00:24 > 1:00:26That's the pastry, by the way.

1:00:26 > 1:00:30You need to wrap it up in clingfilm.

1:00:30 > 1:00:34You need to rest this first.

1:00:34 > 1:00:38- A little bit. But it's quite a short sort of recipe.- Rest it for that one.

1:00:38 > 1:00:42You can make that a day in advance, to be honest.

1:00:42 > 1:00:45OK. That's that one. You want me to roll it all out?

1:00:45 > 1:00:48Yes, please. If you wouldn't mind rolling it out

1:00:48 > 1:00:51so we can get the seaweed butter spread on it

1:00:51 > 1:00:53then we'll put all these fantastic herbs in it.

1:00:53 > 1:00:56I've just taken the trim as well from the lamb.

1:00:56 > 1:00:58Oh, crikey.

1:00:58 > 1:01:00Steady on!

1:01:00 > 1:01:03- You need to get it started. - Don't take it out on the pastry!

1:01:03 > 1:01:09- So, I've just taken the trimming FROM THE LAMB...- Yeah!

1:01:09 > 1:01:12I don't want to waste it so I'm going to roast it and make a quick sauce

1:01:12 > 1:01:15with it, nice and light, because with a shoulder of lamb,

1:01:15 > 1:01:17it's going to go nice and gelatinous and sticky.

1:01:17 > 1:01:20We'll need a lot of sauce in there.

1:01:20 > 1:01:22Now, you've been on your travels,

1:01:22 > 1:01:25or you're about to go on your travels. What's this about America?

1:01:25 > 1:01:28Well, I'm popping over to America for a little bit.

1:01:28 > 1:01:32I've been invited to go out there and cook on one of their TV shows,

1:01:32 > 1:01:35and compete, just show 'em how us Brits do it, you know?

1:01:35 > 1:01:37What is it about you lot?

1:01:37 > 1:01:39You get America, he gets Malaysia.

1:01:39 > 1:01:41You've been back from the Maldives.

1:01:41 > 1:01:44- I've got Glasgow tomorrow. - You're in Glasgow tomorrow?

1:01:44 > 1:01:46I love Glasgow.

1:01:46 > 1:01:48- Isn't that somewhere in Spain(?)- No, I like Glasgow.

1:01:48 > 1:01:51Don't knock Glasgow. It's great.

1:01:51 > 1:01:55- Says he, with a slight edge of panic in his voice.- No, I like Glasgow!

1:01:55 > 1:01:57I learned a new dish the other day - a Glasgow salad.

1:01:57 > 1:01:59A plate of chips.

1:01:59 > 1:02:04- It's great up there.- Have you had the deep-fried kebab meat?

1:02:04 > 1:02:08- No, I've never had that. - I'm sure it will be very appealing.

1:02:08 > 1:02:10- Sounds good to me.- Frozen pizza.

1:02:10 > 1:02:12Right, rolling this out.

1:02:12 > 1:02:15- You're cooking the potatoes in this as well?- Definitely.

1:02:15 > 1:02:18They're a fantastic variety of potato which grow in the same sort of...

1:02:18 > 1:02:22They grow at their best in the same sort of area

1:02:22 > 1:02:25as the lamb, so it all goes hand in hand, hopefully.

1:02:25 > 1:02:29I'm making a seaweed butter to go underneath that. It's very simple.

1:02:29 > 1:02:32I always get somebody else to do this at home.

1:02:32 > 1:02:35Right...

1:02:35 > 1:02:37- I need it.- There you go.

1:02:37 > 1:02:40Simple seaweed and butter, blend it.

1:02:42 > 1:02:45And it's amazing how well these flavours go.

1:02:45 > 1:02:47Seaweed and butter.

1:02:47 > 1:02:51- That's, like you say, from the same area.- Yeah.

1:02:51 > 1:02:55- Got a little bit of pastry there for the spuds.- Lovely, lovely.

1:02:55 > 1:02:58- You want me to do that? - Or I can do it quickly for you.

1:02:58 > 1:03:01Spread a bit of the butter on.

1:03:01 > 1:03:04There's no salt in this either, cos remember,

1:03:04 > 1:03:06it all comes out the pastry.

1:03:06 > 1:03:09- I'll take that.- Cheers, mate. That's easier.- There you go.

1:03:09 > 1:03:12- Lovely.- Spread that over there.

1:03:12 > 1:03:14You got a bit on there, Chef.

1:03:14 > 1:03:17- Sorry, Chef.- For potatoes.- Lovely.

1:03:17 > 1:03:20You want a few of these herbs in there?

1:03:20 > 1:03:22There's sea aster and sea purslane.

1:03:22 > 1:03:25- On there, like so.- There you go.

1:03:25 > 1:03:28These for the little potatoes. OK. Chuck your lamb on.

1:03:28 > 1:03:33- Spuds.- Presentation side down. Wallop, like that.

1:03:33 > 1:03:37- Brilliant.- Pull this over. - Eggs, like that.

1:03:39 > 1:03:41There we go. Brilliant.

1:03:41 > 1:03:44So the idea is, you roughly do this,

1:03:44 > 1:03:45but it's all sealed in.

1:03:45 > 1:03:47- Yeah.- So when you flip it over...

1:03:47 > 1:03:49Ooh!

1:03:49 > 1:03:53You know that lovely Old English word, a hough.

1:03:53 > 1:03:57- It's a hough of pastry.- A hough? - Yeah.

1:03:57 > 1:03:59A lot of huffing and puffing went into it.

1:03:59 > 1:04:01There you go.

1:04:01 > 1:04:05Just to finish it off, with the egg yolks that's left over,

1:04:05 > 1:04:09just going to brush it over there, and that's going to give it

1:04:09 > 1:04:11a real beautiful shine.

1:04:11 > 1:04:15When you cook this sort of dish, it's a real centrepiece, a real occasion.

1:04:15 > 1:04:18Hopefully, we're going to crack one open and you'll see

1:04:18 > 1:04:22- a great puff of steam.- You've got the potatoes in there as well.

1:04:22 > 1:04:24Yes. I'll glaze that up as well.

1:04:24 > 1:04:27Sprinkle the old sea salt on top as well,

1:04:27 > 1:04:30just for the presentation.

1:04:30 > 1:04:33These potatoes cook quicker, so these want how long? 40 minutes?

1:04:33 > 1:04:35They take 45 minutes.

1:04:35 > 1:04:37And this one?

1:04:37 > 1:04:39This takes a good four hours.

1:04:39 > 1:04:41And we've got... Look at this.

1:04:41 > 1:04:43- Look at that.- That's a beauty.

1:04:43 > 1:04:47- It's a real occasion when you see that.- Grab our potatoes.

1:04:47 > 1:04:50These look like little jacket potatoes. They look great.

1:04:50 > 1:04:52Your sauce is... You've got the trimmings left over.

1:04:52 > 1:04:56I've sauteed the trimmings, and when they've gone nice and brown,

1:04:56 > 1:04:59a touch of water, let them reduce down, caramelise again,

1:04:59 > 1:05:02and repeat that process three times,

1:05:02 > 1:05:05so a touch more water. I'll add a touch of water.

1:05:05 > 1:05:09It gets all the nice caramelised bits off the bottom of the pan

1:05:09 > 1:05:11- into the thing.- There you go. A bit of stock in there.

1:05:11 > 1:05:14- Right, we're ready when you are. - Some white wine, brilliant.

1:05:14 > 1:05:18- What are you doing with these greens?- Sweat off some spinach

1:05:18 > 1:05:21and some seaweed. Some butter, please. Definitely butter.

1:05:21 > 1:05:23CLATTERING

1:05:23 > 1:05:25Oops. Didn't need that bit.

1:05:25 > 1:05:28- Not that bit of butter. - Carry on, nobody's noticed.

1:05:28 > 1:05:30HE WHISTLES NONCHALANTLY

1:05:30 > 1:05:33- There you go.- Lovely. Butter, spinach, cook them together.

1:05:33 > 1:05:37A touch of water just to help it come together

1:05:37 > 1:05:40and create that steam. You don't want it to fry and colour on the base.

1:05:40 > 1:05:42How do I get this thing off here?

1:05:42 > 1:05:44Let's do it.

1:05:44 > 1:05:47Oh, crikey. It's stuck...

1:05:47 > 1:05:49We need a beautiful big knife.

1:05:51 > 1:05:54- This is the exciting bit. - We'll leave it on here.

1:05:54 > 1:05:57It looks lovely on that tray!

1:05:57 > 1:05:59Presentation is spotless, beautiful.

1:05:59 > 1:06:00No!

1:06:00 > 1:06:02You've got to be delicate. Go on, give it a crack.

1:06:02 > 1:06:04Go on.

1:06:04 > 1:06:06No! Go on, then.

1:06:06 > 1:06:07Just gentle.

1:06:07 > 1:06:10So if you get your knife in along the knuckle edge

1:06:10 > 1:06:12and you just crack it round, like so.

1:06:12 > 1:06:14And if I break these potatoes open...

1:06:14 > 1:06:18- Look at these. - And this is what it's all about.

1:06:18 > 1:06:19Spuds. Look at them.

1:06:19 > 1:06:23Here's the magic. Look at the steam coming out of there.

1:06:23 > 1:06:25Oh, it's baking hot.

1:06:25 > 1:06:28- Smell the aroma on that.- It looks good to me.

1:06:28 > 1:06:30- Fantastic.- Looks good to me.

1:06:30 > 1:06:32And all you need to do is carve it.

1:06:32 > 1:06:35You don't need a knife or anything like that.

1:06:35 > 1:06:37Just take a fork...

1:06:38 > 1:06:41I'll get you a plate.

1:06:41 > 1:06:43- There you go.- I can put it on there.

1:06:43 > 1:06:46- On there.- So I just put some of the seaweed on the base,

1:06:46 > 1:06:50- nice and simple, like that. - A few spuds.

1:06:50 > 1:06:53Where it goes nice and gelatinous and sticky, look how moist that is.

1:06:53 > 1:06:56- Ow, they're hot.- There's a surprise, coming out of an oven.

1:06:56 > 1:07:01Look at that. It's so gelatinous and sticky and moist.

1:07:01 > 1:07:03Just carve it with a fork.

1:07:03 > 1:07:06I don't like the idea of a knife when you've got dish like this.

1:07:06 > 1:07:09Get nice and rustic. Let's get a whole piece, like that.

1:07:09 > 1:07:12Whack it on there, like so.

1:07:12 > 1:07:15- And then a little sieve for the sauce.- Got that.- Perfect.

1:07:15 > 1:07:17And just to finish it off, some wild sorrel,

1:07:17 > 1:07:20because I think it's got an amazing acidity to it.

1:07:20 > 1:07:23Oh, what am I doing? In there.

1:07:23 > 1:07:26- You need a sieve.- I'm going mad. Look at that.

1:07:26 > 1:07:30There we are, final touches. Because it's been baked for a long time,

1:07:30 > 1:07:34- it needs a bit of sauce to keep it moist.- Sauce over the top?- Lovely.

1:07:34 > 1:07:36Sauce over the top.

1:07:36 > 1:07:40- Some wild sorrel on there. - Remind us what that is again?

1:07:40 > 1:07:42That is my shoulder of lamb, salt marsh lamb,

1:07:42 > 1:07:46- baked in a salt crust with wild herbs and potatoes.- And I need a rest

1:07:46 > 1:07:48while you look at that.

1:07:52 > 1:07:54I have to say it looks fantastic.

1:07:54 > 1:07:57- It is worth the effort. - We'll put this here.

1:07:57 > 1:08:00- You've got to smell some of the aroma.- Dive into that, Monty.

1:08:00 > 1:08:04A slow-roast shoulder of lamb is one of my favourite dishes.

1:08:04 > 1:08:07This would be a food heaven. They said I could only choose one.

1:08:07 > 1:08:09I would have had about six.

1:08:09 > 1:08:13- Fantastic. I love it.- Tell us what you think. But like you say,

1:08:13 > 1:08:17- you could do chicken like that. - Yeah. Venison works really well.

1:08:17 > 1:08:19The longer cooking times, the legs...

1:08:19 > 1:08:23- It's beautifully moist... - Just get your fork and dig in.

1:08:23 > 1:08:27- Happy with that?- It's amazing. - Nice way of cooking potatoes.

1:08:27 > 1:08:30For me, it's a real Saturday night sort of dish.

1:08:30 > 1:08:33Go to your butcher's now, get your lamb, get your salt crust,

1:08:33 > 1:08:35put it in the oven 4pm. 8pm it will be perfect.

1:08:35 > 1:08:37Take you a week if you've got a dinner party for 12,

1:08:37 > 1:08:39to wrap up those potatoes.

1:08:42 > 1:08:45And that lamb is perfect for your Sunday lunch.

1:08:45 > 1:08:48Now, we all admire the methods of the great Heston Blumenthal,

1:08:48 > 1:08:52so once, back in 2010, off the back of watching the man in action,

1:08:52 > 1:08:55we decided to try his much-loved method

1:08:55 > 1:08:58of using sounds to enhance a culinary experience

1:08:58 > 1:09:01in the omelette challenge. So, do you get what I mean?

1:09:01 > 1:09:03It's much easier if you watch this.

1:09:03 > 1:09:06Now, Heston used the sound of the sea to enhance his fish pie,

1:09:06 > 1:09:09so we thought we'd use a similar idea to inspire Stuart and Katie,

1:09:09 > 1:09:11but instead of crashing waves,

1:09:11 > 1:09:14we have something more suitable for omelette-making.

1:09:14 > 1:09:15Let's have a listen.

1:09:15 > 1:09:17MUSIC STARTS

1:09:17 > 1:09:20Sounds good? This is the sound of a French farmyard

1:09:20 > 1:09:24- that they're playing through the headsets here.- I like it.

1:09:24 > 1:09:27Usual rules - a three-egg omelette, cook it as fast as you can.

1:09:27 > 1:09:30Let's put the clocks on the screens, please.

1:09:30 > 1:09:32They can't hear, which is good.

1:09:32 > 1:09:35- Sorry?- He looks like a DJ from Ibiza. Look at him!

1:09:35 > 1:09:37He heard that bit. Are you ready?

1:09:37 > 1:09:40Three-egg omelette as fast as you can.

1:09:40 > 1:09:42Three, two, one, go!

1:09:43 > 1:09:46Will it inspire them?

1:09:46 > 1:09:50Don't forget they've still got this music in the headset.

1:09:50 > 1:09:52I think...

1:09:52 > 1:09:54I think it's...

1:09:54 > 1:09:58It's certainly inspiring Stuart. There you go.

1:09:58 > 1:10:00It does look like he's spinning the decks.

1:10:00 > 1:10:02He's scratching hard!

1:10:03 > 1:10:04The effect...

1:10:04 > 1:10:06He's there. That's that one done.

1:10:06 > 1:10:08We've got both of them.

1:10:09 > 1:10:11Look at that! Two good omelettes.

1:10:11 > 1:10:14- You can take your headsets off, guys. How was that?- What?

1:10:14 > 1:10:17Let's have a taste of this one.

1:10:17 > 1:10:19Well, it certainly inspired you.

1:10:21 > 1:10:23There you go.

1:10:23 > 1:10:27And of course, you were at the top of the board for quite some time.

1:10:27 > 1:10:31- Did that inspire you or not? - The music?- Yeah.

1:10:31 > 1:10:33Yeah, don't do it for anyone else.

1:10:33 > 1:10:36- We should get seconds taken off for that music.- We should.

1:10:36 > 1:10:39Like a wet track.

1:10:39 > 1:10:40Your mixing was great, man.

1:10:40 > 1:10:43- Have you practised at home? - Not enough.- Good mixing.

1:10:43 > 1:10:45The ultimate compliment.

1:10:45 > 1:10:48You have been practising, cos Katie did it, the first time on the show,

1:10:48 > 1:10:51with all that pressure - 25.48 seconds.

1:10:51 > 1:10:55Pretty respectable time right there. I think that's pretty good.

1:10:55 > 1:10:58Next to Mr Tony Tobin there.

1:10:58 > 1:11:00Mr Gillies.

1:11:03 > 1:11:06Do you think you beat your time of 22.20?

1:11:06 > 1:11:09- I'm not sure. I was just before Katie.- Yeah.

1:11:09 > 1:11:13It just proves that blokes can't multitask, cos you failed. 23.85. You were slower!

1:11:18 > 1:11:20Well, we didn't quite get the desired effects

1:11:20 > 1:11:22but it was worth a try.

1:11:22 > 1:11:26It's hard to believe there was a time before the multitalented Michael Caines

1:11:26 > 1:11:28had ever appeared on Saturday Kitchen.

1:11:28 > 1:11:30Here's his very impressive debut.

1:11:30 > 1:11:34- Good to see you. I've been looking forward to this for years.- Great. It's fantastic.

1:11:34 > 1:11:37- What are we cooking? - Creme brulee with some autumn fruits,

1:11:37 > 1:11:38and a mint broth.

1:11:38 > 1:11:41I've got these rings, so we're going to make the brulee.

1:11:41 > 1:11:44If you just warm them a little and put the clingfilm on,

1:11:44 > 1:11:47then we're going to make the mixture

1:11:47 > 1:11:48and fill up our moulds

1:11:48 > 1:11:51and bake it in the oven at 100 degrees.

1:11:51 > 1:11:53- So that will stop the mixture falling out?- It will.

1:11:53 > 1:11:56Just make sure it's tight, like a drum.

1:11:56 > 1:12:00- And just warm it up. - And stretch it across. Absolutely.

1:12:00 > 1:12:02We're going to make our brulee mix.

1:12:02 > 1:12:03- We've got these eggs.- Yep.

1:12:03 > 1:12:07We've got some milk on. If you'd like to take the seeds out,

1:12:07 > 1:12:09I'll crack the eggs.

1:12:09 > 1:12:14- Now, the old history behind... - Yoo-hoo, boys!

1:12:14 > 1:12:17I'm intrigued, cos you're putting clingfilm in the oven.

1:12:17 > 1:12:20A lot of people are terribly anxious about doing that.

1:12:20 > 1:12:22And a lot of clingfilm does actually say

1:12:22 > 1:12:25- don't put it in the oven.- It's 100 degrees, so it won't be a problem.

1:12:25 > 1:12:28You're not going to melt it, and you can cook with it

1:12:28 > 1:12:30and it's safe with food,

1:12:30 > 1:12:33so you're not actually going to end up melting at 100 the clingfilm.

1:12:33 > 1:12:38In fact, the clingfilm can take up to 140, 150 degrees in the oven.

1:12:38 > 1:12:40It's very clever.

1:12:40 > 1:12:42- Not so classic.- Not so classic.

1:12:42 > 1:12:46But you mention the classic - the history behind creme brulee

1:12:46 > 1:12:49is a bit of a mixed history, isn't it?

1:12:49 > 1:12:52Some people say the French invented it back in the 1600s,

1:12:52 > 1:12:541680, I believe, they invented it.

1:12:54 > 1:12:56Obviously got its name from "burnt cream",

1:12:56 > 1:12:59but I think the original story...the Brits,

1:12:59 > 1:13:03Trinity College in Cambridge, they were the ones that invented it.

1:13:03 > 1:13:05- Really?- I don't know about you, where you stand on that.

1:13:05 > 1:13:08- Where am I putting this? - In with the milk.- This one?

1:13:08 > 1:13:13Yes, that one. Fantastic. Do you want to cream the eggs with the sugar?

1:13:13 > 1:13:17I'll add the milk into that.

1:13:17 > 1:13:20We're going to bring that up to the boil,

1:13:20 > 1:13:25and a lot of people say, "Somebody's left a load of cigarette ash in the bottom of the creme brulee,"

1:13:25 > 1:13:28but it's not. That's the vanilla. You want to infuse that.

1:13:28 > 1:13:31This recipe is actually quite a lot of cream to egg,

1:13:31 > 1:13:33so it's very rich, using the egg yolks,

1:13:33 > 1:13:36and that'll set the creme brulee.

1:13:36 > 1:13:39So once you've brought up your vanilla...

1:13:39 > 1:13:41- Smell that, it's fantastic.- Lovely.

1:13:41 > 1:13:45So we're just going to pour that into the eggs. Oops. There we go.

1:13:45 > 1:13:47And then add to that, James, the cream.

1:13:47 > 1:13:50I suggest you leave that in the fridge.

1:13:50 > 1:13:54I suggest you leave it in the fridge overnight, for about eight hours.

1:13:54 > 1:13:57Is that just to infuse it?

1:13:57 > 1:13:59It is, just brings out the flavour of the vanilla.

1:13:59 > 1:14:02- I'll take that to the fridge.- Good.

1:14:02 > 1:14:05- Pop that in there.- Great.- Lovely.

1:14:05 > 1:14:08So what we're going to do is put that into the mould,

1:14:08 > 1:14:10so just take a ladle, make sure

1:14:10 > 1:14:13that you give it a good stir

1:14:13 > 1:14:17and when you've whipped it, you'll see a lot of aeration on top of it.

1:14:17 > 1:14:22Try not to put too much of that aeration into the cooking process.

1:14:22 > 1:14:27It takes about 45-50 minutes to cook, James, at 100 degrees.

1:14:27 > 1:14:31- That's about 200 Fahrenheit. OK? - So a really low oven.

1:14:31 > 1:14:33There's different ways of making creme brulee.

1:14:33 > 1:14:36Some people say it should be baked on the stove, set in the ring.

1:14:36 > 1:14:38I prefer it this way, I don't know about you, but...

1:14:38 > 1:14:41I like it in the oven. I like it cooked slowly in the oven,

1:14:41 > 1:14:43- so it just sets. - Much better, much more rich.

1:14:43 > 1:14:44So if we put them in the oven,

1:14:44 > 1:14:47I'll start preparing the fruit for the marinated fruits.

1:14:47 > 1:14:49Fantastic. The fruits -

1:14:49 > 1:14:52well, this time of year, we've got some wonderful autumn berries,

1:14:52 > 1:14:54we've got some blackberries,

1:14:54 > 1:14:55raspberries, strawberries,

1:14:55 > 1:14:58and what I'm going to do is just take some of the fruit

1:14:58 > 1:15:01and marinate it, mash it up with a fork,

1:15:01 > 1:15:04and then just marinate it in a little bit of the sugar,

1:15:04 > 1:15:07just to start bringing out some of the juices,

1:15:07 > 1:15:09and I like to use sugar

1:15:09 > 1:15:12like you would use salt or pepper when seasoning savoury stuff,

1:15:12 > 1:15:16just enough to bring out the flavours and elevate them, but not too much

1:15:16 > 1:15:19because otherwise you end up hiding the flavours of the fruit.

1:15:19 > 1:15:21Try and keep it as natural as possible, really.

1:15:21 > 1:15:24You don't want to cook this at all, because it goes like a jam.

1:15:24 > 1:15:26Exactly, sugar will cook it naturally.

1:15:26 > 1:15:28Just leave it to rest for about,

1:15:28 > 1:15:32I'd say 15 minutes before you're going to serve.

1:15:32 > 1:15:34It really does draw out all the moisture.

1:15:34 > 1:15:40This process called osmosis draws out the moisture from the fruit itself

1:15:40 > 1:15:44and you end up with this wonderful, wonderful, naturally marinated...

1:15:46 > 1:15:49- ..fruit.- Lovely. Now, your career fascinates me.

1:15:49 > 1:15:52- Yeah.- You started work at Gidleigh Park when you were 24

1:15:52 > 1:15:55but before that you probably worked with one of the,

1:15:55 > 1:15:58I think one of the greatest chefs of them all in France.

1:15:58 > 1:15:59- Robuchon.- Joel Robuchon.

1:15:59 > 1:16:03- Which, famously, Mr Ramsay worked for as well.- Absolutely.

1:16:03 > 1:16:05- One of the most amazing chefs. - Incredible chef,

1:16:05 > 1:16:09and now he's just opened a restaurant in London, L'Atelier.

1:16:09 > 1:16:11The guy is a phenomenal technician.

1:16:11 > 1:16:12He is very, very precise,

1:16:12 > 1:16:14and when you cook with him,

1:16:14 > 1:16:17you really do learn about the classic French cuisine.

1:16:17 > 1:16:19Wonderful kitchen to have worked in,

1:16:19 > 1:16:21very, very hard, I mean,

1:16:21 > 1:16:24I'd say it was like the SAS of kitchens. Awesome.

1:16:24 > 1:16:27OK, so we've got the fruit. I'll get the old brulees out of the fridge.

1:16:27 > 1:16:30We're going to mix that out, we'll get the brulees out,

1:16:30 > 1:16:31get our plate here.

1:16:33 > 1:16:36We've got some demerara sugar, as opposed to...

1:16:36 > 1:16:39- Now, I've got some milk here.- Yeah.

1:16:39 > 1:16:40You can use full fat,

1:16:40 > 1:16:44but actually, I think better to use the skimmed milk.

1:16:44 > 1:16:46Going to take the creme brulee, take off the...

1:16:46 > 1:16:49- You want me to blitz that? - Yes, please.

1:16:49 > 1:16:50Take off the clingfilm,

1:16:50 > 1:16:54and at this point, you can just put it in the middle of the plate.

1:16:54 > 1:16:58Demerara sugar is good because it's natural brown anyway

1:16:58 > 1:17:00and you don't have to burn it so much

1:17:00 > 1:17:02because obviously, when you burn sugar,

1:17:02 > 1:17:04it goes very, very bitter,

1:17:04 > 1:17:06so what we want to do is just

1:17:06 > 1:17:08heat the mould,

1:17:08 > 1:17:10take the mould off.

1:17:10 > 1:17:12- Ooh.- That's hot!

1:17:12 > 1:17:14LAUGHTER

1:17:15 > 1:17:19Heat the mould. You can use a hot cloth if you haven't got one of these.

1:17:19 > 1:17:22And then what we want to do is just caramelise the top.

1:17:22 > 1:17:26And this is where in France I had a nightmare, because in one restaurant

1:17:26 > 1:17:29I used to use a brulee iron. And it's a horrendous bit of kit!

1:17:29 > 1:17:32You have this basically rock hard piece of iron, don't you,

1:17:32 > 1:17:34that heats up, stuff it on there,

1:17:34 > 1:17:37and always the sugar sticks to the iron, not to the brulee.

1:17:37 > 1:17:38- Oh, it's a nightmare.- Nightmare.

1:17:38 > 1:17:41But you see what you can achieve by having it in the mould,

1:17:41 > 1:17:44by just putting it on the middle of the plate like that,

1:17:44 > 1:17:47that allows you to dress the fruit around,

1:17:47 > 1:17:49just mix the fruit,

1:17:49 > 1:17:52- test the sugar.- Now, Michael, what have you got in here?

1:17:52 > 1:17:55- Just milk and creme de menthe in here?- That's right,

1:17:55 > 1:17:57milk, creme de menthe,

1:17:57 > 1:18:00- and then just froth it up like a cappuccino.- Yeah.

1:18:00 > 1:18:02Stunning.

1:18:02 > 1:18:03And then, fruit around.

1:18:06 > 1:18:07There you go.

1:18:07 > 1:18:09And what's great about dressing this is, you know,

1:18:09 > 1:18:12you're free from serving it in a pot,

1:18:12 > 1:18:15and you can serve it in a pot, and do exactly the same,

1:18:15 > 1:18:17but this just gives you a little bit

1:18:17 > 1:18:18more of a dish.

1:18:18 > 1:18:22And then just take your froth,

1:18:22 > 1:18:25the mousse of the mint broth.

1:18:25 > 1:18:27Do you want a sprig of mint in there as well?

1:18:27 > 1:18:31Yeah, fantastic. Matthew Fort didn't think much of my mint, did he?

1:18:31 > 1:18:34But you can also, if you don't want to do the froth, you can just

1:18:34 > 1:18:36put some chopped mint into the marinated fruit,

1:18:36 > 1:18:40- but it's a lovely dish and at this time of year, great.- It's a classic.

1:18:40 > 1:18:42Remind us what that is again.

1:18:42 > 1:18:45So it's creme brulee with marinated autumn fruits

1:18:45 > 1:18:47- and a mint broth.- Lovely.

1:18:53 > 1:18:55Oh, look at that!

1:18:55 > 1:18:57- Mmm!- This is all mine, Shaun!

1:18:57 > 1:19:01- Come over here, Michael. There we go.- Fantastic. My word.

1:19:01 > 1:19:04This is probably the first time I've actually got to taste anything.

1:19:04 > 1:19:06Go on, you dive in, Shaun.

1:19:06 > 1:19:08Lovely and light, look at that,

1:19:08 > 1:19:10and that's because you bake it in the oven.

1:19:10 > 1:19:15- Good?- Yeah. You're coming back again.- Thank you.

1:19:15 > 1:19:18No, that's brilliant, that, absolutely superb.

1:19:18 > 1:19:20- Delicious.- Jenny, dive into that.

1:19:20 > 1:19:22It's delicious, yeah.

1:19:22 > 1:19:27- But not as rich as... Creme brulees can be really heavy.- It can be.

1:19:27 > 1:19:30And when you cook it out, it's often as well...

1:19:30 > 1:19:33you have to set it in a pot.

1:19:33 > 1:19:36This way, you're free to dress it on a plate

1:19:36 > 1:19:38- and do what you want.- That is good.

1:19:38 > 1:19:39Good.

1:19:39 > 1:19:41They're happy. Nodding heads.

1:19:41 > 1:19:44I was suspicious about all that creme de menthe,

1:19:44 > 1:19:46but fab. It's quite subtle, just works.

1:19:46 > 1:19:49- Use it at your discretion. - Absolutely superb.

1:19:52 > 1:19:55Now, that's a stunning dinner party pud.

1:19:55 > 1:19:58When the time came to face his food heaven or his food hell,

1:19:58 > 1:20:01Tom Parker Bowles was not keen on goat's cheese,

1:20:01 > 1:20:04even though I had a platter of the very best.

1:20:04 > 1:20:07He'd much rather have tomatoes, but the choice was not his to make.

1:20:07 > 1:20:09Let's see what he got.

1:20:09 > 1:20:12- Tom, just to remind you, your version of food heaven?- Tomatoes.

1:20:12 > 1:20:16I could do a tomato tart with Emmental cheese, mustard,

1:20:16 > 1:20:20nice little rocket salad, or food hell -

1:20:20 > 1:20:22the dreaded goat's cheese, which I'm going to do twice.

1:20:22 > 1:20:26Goat's cheese stuffed inside a chicken, roasted, goat's cheese on the top,

1:20:26 > 1:20:27Mediterranean veg salad.

1:20:27 > 1:20:30How do you think the viewers have done? In particular,

1:20:30 > 1:20:32how do you think your mother's been voting?

1:20:32 > 1:20:35I do hope she's voted for the tomatoes,

1:20:35 > 1:20:37but it's going to be the goat's cheese, isn't it?

1:20:37 > 1:20:41- I can guarantee you I'll give you some drama.- Well, Mother,

1:20:41 > 1:20:44you need to change your mobile and put it on rapid text

1:20:44 > 1:20:47because your son's eating food hell.

1:20:47 > 1:20:49Ohh!

1:20:49 > 1:20:51- Oh, great.- 54%. So lose the tomatoes,

1:20:51 > 1:20:54we still need the pestle and mortar. There we go.

1:20:54 > 1:20:57So, first off, guys, I need you to sort out the veg.

1:20:57 > 1:21:00Nice thin strips of aubergine, which we've got here.

1:21:00 > 1:21:03We've got peppers and courgettes. We can lose that.

1:21:03 > 1:21:05We're going to char-grill those.

1:21:05 > 1:21:08- Don't be depressed, it's fine. - I'm really depressed.

1:21:08 > 1:21:10Now, get me a small knife.

1:21:10 > 1:21:13Starting off with our chicken here,

1:21:13 > 1:21:15we've got a nice bit of chicken breast,

1:21:15 > 1:21:18I'm just going to make a little hole in the surface.

1:21:18 > 1:21:20Now, this is organic chicken breast.

1:21:20 > 1:21:23You're ruining a perfectly good bit of organic chicken breast.

1:21:23 > 1:21:25It's not my fault. People have voted.

1:21:25 > 1:21:27I just cook it!

1:21:27 > 1:21:30- There's nothing I can do about it. - I'm sure it'll taste delicious.

1:21:30 > 1:21:32Then we've got some cheese.

1:21:32 > 1:21:34This is a Welsh herb log.

1:21:34 > 1:21:35This is a hard goat's cheese.

1:21:35 > 1:21:39This one is Gevrik, which is a lovely Cornish goat's cheese.

1:21:39 > 1:21:41We've got the French log

1:21:41 > 1:21:44and then Perroche, which is this stuff, from Hereford.

1:21:44 > 1:21:46Here.

1:21:46 > 1:21:49- Actually, that's not bad. It's got herbs.- Herby. Rosemary.

1:21:49 > 1:21:51It comes from Hereford,

1:21:51 > 1:21:53but it's a really good cheese

1:21:53 > 1:21:54if you pop it inside here,

1:21:54 > 1:21:56because it's got the herbs in it.

1:21:56 > 1:21:58Some of them have got dill in

1:21:58 > 1:22:00and some have got black pepper

1:22:00 > 1:22:03and some are plain, so make sure you buy the one with rosemary.

1:22:03 > 1:22:06- I suppose the dill one would be all right.- They look beautiful.

1:22:06 > 1:22:08They look fantastic. Delicious.

1:22:08 > 1:22:12Made with the most popular milk in the world.

1:22:12 > 1:22:16- Is it?- Yeah. Goat's milk. The most popular milk in the world.

1:22:16 > 1:22:18I don't know who did the research on this

1:22:18 > 1:22:22but there are over 440 million goats in the world.

1:22:22 > 1:22:26440 million goats. A little bit of olive oil.

1:22:26 > 1:22:27- In there.- Oh, sorry.

1:22:27 > 1:22:29You've got to work for your lunch.

1:22:29 > 1:22:32Although you're probably not going to eat it. That's all right.

1:22:32 > 1:22:34Salt and pepper.

1:22:34 > 1:22:36A bit of seasoning.

1:22:36 > 1:22:38Sure that pan's hot enough(?)

1:22:38 > 1:22:41- It's fine.- Look at the amount of salt you're using!

1:22:41 > 1:22:43- You're a salt junkie. - Take a little off.

1:22:43 > 1:22:45I'll season...

1:22:45 > 1:22:48- What's this basil for, mate? - I want you to make pesto.

1:22:48 > 1:22:50- Pesto?- Yes, please.

1:22:50 > 1:22:52- I need to keep you busy.- OK.

1:22:52 > 1:22:55- A decent amount of pesto. - Shall we do it in...?

1:22:55 > 1:22:59- Are you sure this is going to melt in the chicken?- This cheese won't.

1:22:59 > 1:23:01The cheese that's going to melt

1:23:01 > 1:23:03- is the cheese that I'm going to put on the top.- Is it a strong one?

1:23:03 > 1:23:08- I'm going to put a really strong one.- Yeah, great.

1:23:08 > 1:23:11I can't believe this is from a man who eats cockroaches and stuff like that.

1:23:11 > 1:23:15- I know, but this is the worst of all...- You have eaten cockroaches?

1:23:15 > 1:23:18Yes. On this year of eating dangerously,

1:23:18 > 1:23:20I ate all sorts of things

1:23:20 > 1:23:23but what I was hoping to do was rather than just laughing at the food,

1:23:23 > 1:23:27it was a love of food, a love of travel and just stuffing my fat, greedy belly around the world,

1:23:27 > 1:23:31and eating a few weird things on the way but trying to make them seem normal within context.

1:23:31 > 1:23:35Some of them are very odd, like silk worm pupae in Korea.

1:23:35 > 1:23:38- And the children eat them like sweets.- Really?

1:23:38 > 1:23:41And they were absolutely filthy. Yeah. Like freshly dug graves.

1:23:41 > 1:23:43Revolting.

1:23:43 > 1:23:47Anyway, just to let you know, we've got our courgettes and aubergines

1:23:47 > 1:23:50and our peppers char-grilling away nicely.

1:23:50 > 1:23:53Over here, we've got our chicken. This needs to bake in the oven.

1:23:53 > 1:23:56I'll pop it in the oven and it needs to cook for ten minutes

1:23:56 > 1:23:58in a hot pan, like that.

1:23:58 > 1:24:00I've got one that's cooking away nicely.

1:24:00 > 1:24:04- Take this out.- What does it smell like?- Sorry?- What does it smell like?

1:24:04 > 1:24:08It smells all right, Tom. Don't worry. It'll be fine.

1:24:08 > 1:24:10I think this pesto'll be all right.

1:24:10 > 1:24:14An accumulation of three Michelin stars, these boys making this.

1:24:14 > 1:24:16So what have you got in there?

1:24:16 > 1:24:18Everything but the kitchen sink.

1:24:18 > 1:24:20Basil, pine nuts, garlic.

1:24:20 > 1:24:23Salt, pepper, olive oil.

1:24:23 > 1:24:25Salt, pepper, olive oil.

1:24:25 > 1:24:27Parmesan if we get a grater.

1:24:27 > 1:24:29I'm going to top the cheese.

1:24:29 > 1:24:32- You like that sort of thing. It's not my fault.- I know!

1:24:32 > 1:24:35This goes straight into the grill.

1:24:35 > 1:24:37Under the grill nicely.

1:24:37 > 1:24:39Keep that in there.

1:24:39 > 1:24:42That should just cook for a couple of seconds.

1:24:42 > 1:24:44Meanwhile, veg is ready.

1:24:44 > 1:24:47- You've done that or not? - Yeah, we're ready.- Just about.

1:24:47 > 1:24:50This is a Mediterranean sort of dish?

1:24:50 > 1:24:53Yeah, but what we're going to do is just take the potatoes...

1:24:53 > 1:24:56If you can cut these in half

1:24:56 > 1:24:58and then put them through that pesto a little bit,

1:24:58 > 1:25:00- just a bit through there.- OK.

1:25:00 > 1:25:03If you can cut those in half, that'd be nice.

1:25:03 > 1:25:05I'll do that. You just cut the potatoes!

1:25:05 > 1:25:08You're getting bossy again.

1:25:08 > 1:25:09- I'm not getting bossy.- You are!

1:25:09 > 1:25:12- This is my turn to cook, you see. - Those look really good.

1:25:12 > 1:25:15Char-grilled veg I just love.

1:25:15 > 1:25:17You get a lot of flavour.

1:25:17 > 1:25:19A lot of people get one of these griddle pans

1:25:19 > 1:25:22- and then put olive oil all over the top.- Yeah.

1:25:22 > 1:25:23Secret is, with a griddle pan,

1:25:23 > 1:25:26- but you oil the product, never the pan.- It pools in the grooves

1:25:26 > 1:25:30- and you'd be as well using a frying pan.- And you defeat the object.

1:25:30 > 1:25:31You want the meat or the veg

1:25:31 > 1:25:34to come away from the pan

1:25:34 > 1:25:36so you get these beautiful lines over the top.

1:25:36 > 1:25:38He'll actually salt as well.

1:25:38 > 1:25:42- That's beautiful there as well, isn't it?- Chefs and their salt.

1:25:42 > 1:25:46- English salt.- Maldon?- It is. - Maldon is great salt.

1:25:46 > 1:25:48There you go.

1:25:48 > 1:25:50So we take a few of these,

1:25:50 > 1:25:53like that, a nice dollop of that.

1:25:53 > 1:25:54Lovely.

1:25:54 > 1:25:56A dollop of that.

1:25:56 > 1:25:59- Make sure it's seasoned, boys. - Hello(!)

1:25:59 > 1:26:01Nicely seasoned.

1:26:01 > 1:26:02Have a word with him, will you?

1:26:02 > 1:26:05That on the side, like that.

1:26:05 > 1:26:07And then we can take our chicken out.

1:26:07 > 1:26:10You won't be doing this as a dinner party,

1:26:10 > 1:26:13but the good thing about this recipe if you were going to do this,

1:26:13 > 1:26:15you can make it, pop it in the oven, cook it,

1:26:15 > 1:26:21and then just before you wanted it, top every one of them with cheese and whack it under the grill.

1:26:21 > 1:26:23Oh, ho, ho, look at that!

1:26:23 > 1:26:26- The beautiful scent of goat's cheese.- It looks good.

1:26:26 > 1:26:30- Goat's cheese heaven.- It looks good, doesn't it?- It does, yeah.

1:26:30 > 1:26:33Now, a bit like what Nick needs to do, you need to allow this

1:26:33 > 1:26:35to rest before you eat it.

1:26:35 > 1:26:38- There you go.- Hmm. - A bit of that on there.

1:26:38 > 1:26:42And we'll take a bit of this olive oil as well,

1:26:42 > 1:26:43because we don't waste anything.

1:26:43 > 1:26:46Particularly, this has still got the goat's cheese on it.

1:26:46 > 1:26:48That one doesn't smell too bad.

1:26:48 > 1:26:51- You like this, don't you? - It's the topping one.

1:26:51 > 1:26:52I don't mind that so much.

1:26:52 > 1:26:55- It's this top one that's scaring me. - Is it?- Yeah.

1:26:55 > 1:26:57Over the top.

1:26:57 > 1:27:01Tom, grab your tools cos that is your idea of food hell.

1:27:01 > 1:27:04- Here we go.- Trying to convince you.

1:27:04 > 1:27:06I've got to get it all in one mouthful?

1:27:06 > 1:27:09- You don't have to get it all in one mouthful.- Not the whole thing.

1:27:09 > 1:27:12- It's just oozing with goat's cheese, Tom.- Oh, God...

1:27:12 > 1:27:15- That is unreal.- Don't say anything bad. Your mother's watching.

1:27:15 > 1:27:20I'm going to mix with everything, just so it doesn't take on the...

1:27:20 > 1:27:23Just get it in your mouth! Come on!

1:27:23 > 1:27:26Football'll be on in a minute.

1:27:26 > 1:27:28Do you need a sink?

1:27:28 > 1:27:33On that note, I'll go and get the wine out of the fridge.

1:27:33 > 1:27:35Bring over the glasses, guys.

1:27:35 > 1:27:37It's nicer than I thought.

1:27:37 > 1:27:40- You like that?- Yeah. It is much nicer than I thought.

1:27:40 > 1:27:45- I still hate goat's cheese but you've done it justice.- You'd still consider goat's cheese on a menu?

1:27:45 > 1:27:47It's slightly changed my view.

1:27:47 > 1:27:49It's the nicest I've tasted.

1:27:49 > 1:27:52- I love goat's cheese, though.- Absolutely love it.

1:27:52 > 1:27:54This is the way I like it. Roasted on the outside.

1:27:54 > 1:27:57What I really like is in the pan and those little bits there,

1:27:57 > 1:28:00- where they crisp up on the outside. - Also with chutney,

1:28:00 > 1:28:02because the chalkiness of the goat's cheese

1:28:02 > 1:28:06- and the sharpness of the chutney go particularly well.- And pepper.

1:28:06 > 1:28:07Lots and lots of pepper.

1:28:07 > 1:28:10You can buy that goat's cheese with black pepper. Do you use that?

1:28:10 > 1:28:13No. But I do use goat's cheese. Love it.

1:28:18 > 1:28:21Well, at least he tried it and it's better than he thought.

1:28:21 > 1:28:23Well, that's all we've got time for on today's Best Bites.

1:28:23 > 1:28:26If you want to try cooking any of the tasty food today,

1:28:26 > 1:28:29you can find all the studio recipes on our website.

1:28:29 > 1:28:32Just go to bbc.co.uk/recipes

1:28:32 > 1:28:34There are loads of tempting ideas for you to choose from.

1:28:34 > 1:28:37Have a great week and I'll see you very soon.