0:00:02 > 0:00:07Good morning, get ready for some tasty winter warmers on today's Saturday Kitchen Best Bites.
0:00:26 > 0:00:29Welcome to the show. We've got some tasty seasonal cooking
0:00:29 > 0:00:31from some truly great chefs for you this morning,
0:00:31 > 0:00:34and a great line-up of very hungry celebrity guests
0:00:34 > 0:00:36ready to sample their wares.
0:00:36 > 0:00:39Mark Sargeant pan-fries chicken breasts and serves with an indulgent
0:00:39 > 0:00:43Jerusalem artichoke risotto and honey-glazed roasted veg.
0:00:43 > 0:00:46Bill Granger gets creative with Christmas ham.
0:00:46 > 0:00:49He covers the ham in a sticky hoisin and plum sauce
0:00:49 > 0:00:52and serves it with a zingy lemon potato salad.
0:00:52 > 0:00:55And the effervescent Gennaro Contaldo shows off to Nigella Lawson
0:00:55 > 0:00:59and gets creative Italian style at the hobs.
0:00:59 > 0:01:01He makes anatra con melograna -
0:01:01 > 0:01:03that's duck and pomegranate to you and me -
0:01:03 > 0:01:06and he serves it with a type of sauteed endive.
0:01:06 > 0:01:10EastEnders actress Laurie Brett faced her Food Heaven or Food Hell.
0:01:10 > 0:01:13Did she get her Food Heaven - blueberries with an individual
0:01:13 > 0:01:16blueberry and blackberry pie served with fresh cream?
0:01:16 > 0:01:19Or would she get her dreaded Food Hell - peas served with
0:01:19 > 0:01:22pan-fried chicken, lettuce and more peas and pancetta?
0:01:22 > 0:01:25Find out what she gets to eat at the end of today's show.
0:01:25 > 0:01:27But first, we rewind the clocks
0:01:27 > 0:01:29to when Will Holland was in charge of La Becasse.
0:01:29 > 0:01:32He's making a soup and answers the age-old question -
0:01:32 > 0:01:33what on earth do you do with quince?
0:01:33 > 0:01:36Right, what are you going to show Warren how to cook?
0:01:36 > 0:01:38What's the first dish he's going to learn over there?
0:01:38 > 0:01:41The first dish we're going to teach Warren today,
0:01:41 > 0:01:43we're going to do a lovely soup of parsnip and vanilla.
0:01:43 > 0:01:47And then, we're going to have some quince poached with saffron,
0:01:47 > 0:01:49and we're going to pop some scallops in there as well.
0:01:49 > 0:01:52OK. All right, so do you want me to do the quince first?
0:01:52 > 0:01:53If you start with the quince.
0:01:53 > 0:01:56I need you to make a stock syrup with some saffron in there.
0:01:56 > 0:01:59- The poaching liquor is water and sugar, yeah?- That's the one.
0:01:59 > 0:02:01I'm going to get on with the soup straightaway.
0:02:01 > 0:02:04- Yeah.- So... - So, that's going to go on there.
0:02:04 > 0:02:06I'll turn that one up and that one up.
0:02:06 > 0:02:09You don't sequence used very much these days, do you?
0:02:09 > 0:02:11- Well, it's in season, really. - It's in season.
0:02:11 > 0:02:14I think the reason you don't see it very often is
0:02:14 > 0:02:17because people don't really know what to do with it, you know?
0:02:17 > 0:02:19Warren's looking and thinking, "I don't know what it is."
0:02:19 > 0:02:21That's what it is, mate.
0:02:21 > 0:02:23Brilliant. I was thinking it was a kumquat.
0:02:23 > 0:02:25What's a kumquat?
0:02:25 > 0:02:30It won't ever get softer than that. Quince don't ripen.
0:02:30 > 0:02:34Or, they're ripe and they're still firm, so...
0:02:34 > 0:02:36It's between a pear and an apple, isn't it, really?
0:02:36 > 0:02:39But you use them when they're really, really hard like that.
0:02:39 > 0:02:42But you have to cook with them, and also, they go brown.
0:02:42 > 0:02:44Yeah, they go brown, so I'm going to get you to do
0:02:44 > 0:02:48a little bit of water with some lemon juice in there for us,
0:02:48 > 0:02:49and that'll just help stop that.
0:02:49 > 0:02:51Yep. We've got some saffron in there as well,
0:02:51 > 0:02:54in that poaching liquor as well. You're going to cook them in sugar?
0:02:54 > 0:02:56Although you're serving this as a soup,
0:02:56 > 0:02:58you're going to put them in sugar as well, yeah?
0:02:58 > 0:03:03Yeah, well, I'm going to get some sweet elements going on in there,
0:03:03 > 0:03:06because parsnips are quite sweet,
0:03:06 > 0:03:09scallops are actually quite sweet,
0:03:09 > 0:03:14so it's a nice, sweet soup for a cold day.
0:03:14 > 0:03:17What I've got in here is butter, onion and garlic,
0:03:17 > 0:03:22and I'm going to stick a lid on that just so that we don't get any colour.
0:03:22 > 0:03:26I don't want any crispy onions while I prepare my parsnips.
0:03:26 > 0:03:28So this is a white soup, basically?
0:03:28 > 0:03:31It's a white soup, yeah, all being well.
0:03:31 > 0:03:33So, 2010 has been a great year for you in the restaurant?
0:03:33 > 0:03:36It's been really, really good, actually, yeah.
0:03:36 > 0:03:40Started off with retaining my Michelin star, which is always good.
0:03:40 > 0:03:46And then we've just got a really nice momentum to the restaurant, actually.
0:03:46 > 0:03:50Various awards and accolades have been coming in.
0:03:50 > 0:03:53Ones like the Sunday Times did their
0:03:53 > 0:03:55Top 100 Restaurants In The Country list,
0:03:55 > 0:03:58and I managed to get number 19, which was good.
0:03:58 > 0:04:00You're going in the right direction.
0:04:00 > 0:04:03I mean, in all of them, really, you're going up the charts.
0:04:03 > 0:04:07Yeah, there's the National Restaurant Awards as well,
0:04:07 > 0:04:11held this year. Last year I was 87, and this year,
0:04:11 > 0:04:14I managed to climb to 44,
0:04:14 > 0:04:18so I kind of halved my score, which was good.
0:04:18 > 0:04:23- Give us a hand chopping that.- So you've taken the skin off already?
0:04:23 > 0:04:26I've taken the skin off but I haven't taken the core out.
0:04:26 > 0:04:29Some people, if they make parsnip puree or soup, take the core,
0:04:29 > 0:04:33but I think that this sort of time of the season,
0:04:33 > 0:04:36parsnips are still nice and tender,
0:04:36 > 0:04:39so I'm quite happy to leave the core in there.
0:04:39 > 0:04:45Maybe after Christmas, as the season goes on,
0:04:45 > 0:04:47they become a little bit more woody,
0:04:47 > 0:04:50and so then it might be a case of taking the core out.
0:04:50 > 0:04:52Getting them out of the ground in Scotland is the difficulty,
0:04:52 > 0:04:55- isn't it? Finding them? - They'll be frozen into the ground.
0:04:55 > 0:04:58But you do need a bit of frost on parsnips, I think,
0:04:58 > 0:04:59to bring out the sweetness.
0:04:59 > 0:05:02A little bit of frost, not rock-hard.
0:05:02 > 0:05:05- There's about two foot of snow where he is!- That's it.
0:05:05 > 0:05:07So, they're in there, sweating with the butter.
0:05:07 > 0:05:10I'm going to put the liquid in there straightaway.
0:05:10 > 0:05:14I've got some chicken stock, good-quality chicken stock.
0:05:14 > 0:05:16You could use veg stock for this?
0:05:16 > 0:05:19Yeah, if you're vegetarian, then by all means use veg stock.
0:05:19 > 0:05:20And I've got milk.
0:05:20 > 0:05:22So, it's half-half milk and stock,
0:05:22 > 0:05:25- and it's quite a nice way of making a soup without cream in it.- Right, OK.
0:05:25 > 0:05:28- I know that's not right up your street...- No, it's fine by me.
0:05:28 > 0:05:31- ..a creamless dish...- I've seen the pile of butter over there.
0:05:31 > 0:05:32That's all right for me.
0:05:32 > 0:05:36And then the other ingredient I've got here is the vanilla pod.
0:05:36 > 0:05:39As opposed to splitting it and scraping the seeds out,
0:05:39 > 0:05:41- I'm going to put the whole lot in. - The whole lot?
0:05:41 > 0:05:45I'm just going to use half of that, but I mean the whole lot in that
0:05:45 > 0:05:46I'm not just going to scrape the seeds out,
0:05:46 > 0:05:49we're going to use the whole thing. That's going to go in there.
0:05:49 > 0:05:51We'll blend the soup and pass it, so that'll take it out.
0:05:51 > 0:05:54But it has to be this and not vanilla essence or extract?
0:05:54 > 0:05:56- Yeah.- Can I ask a question?
0:05:56 > 0:06:00- Fish and vanilla, I just don't get it.- Is it not up your street?
0:06:00 > 0:06:05- No, I've really tried... - It's quite kind of 1980s, isn't it?
0:06:05 > 0:06:08But what about parsnip soup?
0:06:08 > 0:06:11Parsnip and vanilla I can start to begin to understand.
0:06:11 > 0:06:13This isn't 1980s. What are you doing here, then?
0:06:13 > 0:06:15What you're going to do for me, James,
0:06:15 > 0:06:18you're going to take some lovely sprigs of tarragon...
0:06:18 > 0:06:20I see what you mean, but it is French.
0:06:20 > 0:06:22I mean, the French do like it.
0:06:22 > 0:06:25I know where it comes from and some of the best chefs
0:06:25 > 0:06:29in the world use that combination, it's just one that I just don't get.
0:06:29 > 0:06:31Let's see if I can change your ways.
0:06:31 > 0:06:35Parsnip could be the vehicle to carry the vanilla to the fish.
0:06:35 > 0:06:38- Let's see, let's hope. - What on earth are you doing now?
0:06:39 > 0:06:42I hope you've dusted the microwave off today,
0:06:42 > 0:06:45because we're going to use the microwave.
0:06:45 > 0:06:47I've put some veg oil on a clingfilmed plate,
0:06:47 > 0:06:49and then a few sprigs of tarragon.
0:06:49 > 0:06:52- You would be able to do this but for your wife.- You can do this, I'm sure.
0:06:52 > 0:06:56A bit of tarragon, microwaved tarragon, it would be great.
0:06:56 > 0:06:57Loads of that in my fridge.
0:06:57 > 0:07:00We're basically making tarragon crisps.
0:07:00 > 0:07:02So, as opposed to deep frying herbs to make them crispy,
0:07:02 > 0:07:05we're using the microwave, and it's a really good way.
0:07:05 > 0:07:07You can do it with all sorts of herbs.
0:07:07 > 0:07:09I mean, we're doing it with tarragon today,
0:07:09 > 0:07:11but you can do it with parsley,
0:07:11 > 0:07:14basil's a great one - little basil leaves. It's really, really good.
0:07:14 > 0:07:16- So, this is a little bit of veg oil on here?- Yeah.
0:07:16 > 0:07:19I'll let you carry on with that while I start edging my scallop.
0:07:19 > 0:07:21Thanks for that, cheers.
0:07:21 > 0:07:23- You look like you're enjoying yourself, James.- Sorry?
0:07:23 > 0:07:25You look like you're enjoying yourself.
0:07:25 > 0:07:28- Are you happy with that? - That looks absolutely perfect.
0:07:28 > 0:07:31And then full power for about two minutes, yeah?
0:07:31 > 0:07:33Full power, two minutes,
0:07:33 > 0:07:37or it might even need two and a half, three minutes.
0:07:37 > 0:07:40- I'm just opening these scallops.- Full power there.
0:07:40 > 0:07:43Right, the quince is poaching there, the soup's cooking away nicely.
0:07:43 > 0:07:46- Boiling away.- Scallops, tell us about these hand-dived scallops.
0:07:46 > 0:07:50- Hand-dived, always buy hand-dived scallops.- Always from Scotland!
0:07:50 > 0:07:53Always from Scotland, that's it. Scottish scallops.
0:07:53 > 0:07:56Definitely, Scottish scallops are some of the best
0:07:56 > 0:08:00in the world, definitely. Dived as opposed to dredged.
0:08:00 > 0:08:02- Did you say the west coast of Scotland?- Mainly the west coast.
0:08:02 > 0:08:05The great thing about the west coast of Scotland is it's very rocky,
0:08:05 > 0:08:07so the dredgers can't get in close to the coast,
0:08:07 > 0:08:10so there's plenty of scallops there for the divers to pick up,
0:08:10 > 0:08:13and only 3% of the scallops we eat are actually hand-dived.
0:08:13 > 0:08:16The difference is unbelievable.
0:08:16 > 0:08:20I would never use a dredged scallop, only hand-dived.
0:08:20 > 0:08:23Don't worry, nobody's noticing this, Will, don't worry.
0:08:23 > 0:08:25You carry on boiling my soup over for me.
0:08:25 > 0:08:28That sound effect is me rustling some sound effects up for you.
0:08:28 > 0:08:30So, the scallops. You don't use the roe for this?
0:08:30 > 0:08:35- No, I'm not a fan of the roe, actually.- I'm glad you said that.
0:08:35 > 0:08:37I'm not a fan at all.
0:08:37 > 0:08:40The only thing I could possibly do with it is dry it
0:08:40 > 0:08:44- and turn it into powder.- Powder, yeah, totally.- For your bases and...
0:08:44 > 0:08:47There is no point being nice after you took the mick out of him saying vanilla...
0:08:47 > 0:08:50No, I'm going to convert Nick today, definitely.
0:08:50 > 0:08:53You get a lot of chefs and they leave the roe on the scallops, and you know what?
0:08:53 > 0:08:55It tastes like overcooked, fishy scrambled eggs.
0:08:55 > 0:08:57It's a totally different thing.
0:08:57 > 0:09:00The meat is protein and the other thing is a bag of eggs.
0:09:00 > 0:09:04- Definitely. I'm glad we've agreed on one thing today, Nick.- One thing!
0:09:04 > 0:09:07What I've done here as well, James, is a nice one,
0:09:07 > 0:09:09is I've cut them in half straight through,
0:09:09 > 0:09:11as opposed to cutting them into pieces that way,
0:09:11 > 0:09:13just cos I don't want thin discs that are going to overcook.
0:09:13 > 0:09:15I want nice chunks.
0:09:15 > 0:09:18I'm going to take this soup now and give it a quick blend.
0:09:18 > 0:09:20So, it will actually cook in real-time.
0:09:22 > 0:09:25- There you go.- I've just heard the beep of the microwave.
0:09:25 > 0:09:27I'll do that, I'll get that bit.
0:09:28 > 0:09:32Right, so, cooking these scallops, I've got my pan here,
0:09:32 > 0:09:35and it's warm, but it's not smoking hot.
0:09:44 > 0:09:47So, you don't have any cream in here, just a bit of milk?
0:09:47 > 0:09:49Just the cooking liquor that it's in.
0:09:49 > 0:09:51So, it's got a creamy consistency to it,
0:09:51 > 0:09:54but you don't need to add a hell of a lot of cream.
0:09:57 > 0:09:59I'll go check these.
0:10:02 > 0:10:04I'm just going to put the scallops in flat side,
0:10:04 > 0:10:09so the cut side down, and I've lightly seasoned those with salt.
0:10:11 > 0:10:13Season this up.
0:10:15 > 0:10:17Salt in here.
0:10:18 > 0:10:21Right, the scallops only take, what, 20 seconds?
0:10:21 > 0:10:24I'm just going to literally colour them one side,
0:10:24 > 0:10:28and then I'm going to turn the pan off, and we're just going to
0:10:28 > 0:10:31let them cook through on the other side really, really gently.
0:10:31 > 0:10:34There's a sink in the back there if you want to wash your hands.
0:10:34 > 0:10:37- A knob of butter in there. - And just pass this soup through?
0:10:37 > 0:10:40It's got the vanilla, the parsnips, everything else in there.
0:10:40 > 0:10:42You can see how lovely and creamy it is.
0:10:43 > 0:10:46The parsnips just emulsify into that lovely soup.
0:10:46 > 0:10:48Touch of lemon in there as well.
0:10:50 > 0:10:53- That's it.- There you go. Give that a quick stir, and we're ready.
0:10:53 > 0:10:55And so you can see with my scallop pan,
0:10:55 > 0:10:57I've actually turned that off the heat,
0:10:57 > 0:11:00so it's just the residual heat cooking those through beautifully.
0:11:00 > 0:11:03- Ready when you are. - We can start plating up.
0:11:03 > 0:11:06I believe that Claire's got an allergy to scallops,
0:11:06 > 0:11:08so I'm not going to try and kill
0:11:08 > 0:11:12one of the guests on Saturday Kitchen today.
0:11:12 > 0:11:14How do you find out you've got an allergy to scallops?
0:11:14 > 0:11:18You'll find out whether you're allergic to scallops in about ten minutes!
0:11:24 > 0:11:26And when your face resembles the Michelin man...
0:11:26 > 0:11:28- CLAIRE:- Then you stop breathing.
0:11:28 > 0:11:31So we're going to put these beautiful scallops,
0:11:31 > 0:11:33just nice and plump pieces.
0:11:33 > 0:11:37If you ladle that soup in for us...
0:11:37 > 0:11:40You can see my microwaved tarragon.
0:11:42 > 0:11:45- Just little pieces.- Happy with that?
0:11:47 > 0:11:50Like you say, you can do different types of herbs with this.
0:11:50 > 0:11:52It doesn't have to be tarragon in the microwave.
0:11:52 > 0:11:54Also, the soup's just a really nice winter warmer.
0:11:54 > 0:11:59If you don't want to do the garnish, then just do the soup.
0:11:59 > 0:12:01I'll get that, you finish that one.
0:12:01 > 0:12:04So remind us, what is it again?
0:12:04 > 0:12:07It's saffron-poached quince with parsnip and vanilla soup
0:12:07 > 0:12:09- and pan-fried scallops.- Easy as that.
0:12:14 > 0:12:19I'll just put that extra little bit of microwave on there.
0:12:19 > 0:12:23Right, there you go. Dive into that. There you go, without scallops.
0:12:23 > 0:12:25- Thank you.- Tell me what you think.
0:12:25 > 0:12:28Have you ever tried scallops and quince before?
0:12:28 > 0:12:29Oh, I eat it every Friday, yeah.
0:12:29 > 0:12:31THEY LAUGH
0:12:31 > 0:12:34Is it a regular flavour combination that you have, Warren?
0:12:34 > 0:12:37- That's fantastic. - Do you like that?- Mmm!
0:12:38 > 0:12:41Pretty good. What about the quince? Try the quince and the saffron.
0:12:41 > 0:12:44You put quite a bit of saffron in there to get the colour, really?
0:12:44 > 0:12:45Yeah, get the colour.
0:12:45 > 0:12:48It just adds a really nice sort of perfume to the dish as well.
0:12:48 > 0:12:51The vanilla adds a nice aroma to it, and then you've got the saffron,
0:12:51 > 0:12:53- that's quite potent. - That's brilliant.
0:12:53 > 0:12:56- Warren's discovered a new favourite food.- You were just making food!
0:12:56 > 0:13:01- What's quince?- I think it grows on a tree!- There you go.
0:13:01 > 0:13:03Did you have to go shopping in Narnia to get these?
0:13:08 > 0:13:10Now, that's an impressive winter starter for you.
0:13:10 > 0:13:14Coming up, I'll be making a selection of tapas for Richard Madeley,
0:13:14 > 0:13:18but first, Rick Stein is on the hunt for barnacles in Galicia.
0:13:29 > 0:13:31The Atlantic in winter - days I love
0:13:31 > 0:13:35away from all the shouting and bustling of a hot kitchen.
0:13:40 > 0:13:44It was really rough. I love going walking when it's like that.
0:13:44 > 0:13:46The Cornish call it a gale of wind,
0:13:46 > 0:13:50but it really was a gale of wind - force eight, even force nine.
0:13:51 > 0:13:53There was spume coming up over the cliffs,
0:13:53 > 0:13:55and the wind was so strong that
0:13:55 > 0:13:58the stream that would just fall into the bay normally
0:13:58 > 0:14:01was just being driven right back on itself.
0:14:04 > 0:14:09It's not Chalky's favourite weather, and the sea was really rough.
0:14:13 > 0:14:15But it also makes you think about
0:14:15 > 0:14:18the communities that used to have to survive on the sea.
0:14:18 > 0:14:20I mean, you can imagine at winter everybody went hungry,
0:14:20 > 0:14:23with storms raging for weeks on end.
0:14:25 > 0:14:28In fact, in Mousehole, two days before Christmas,
0:14:28 > 0:14:31they celebrate a man called Tom Bawcock, who risked his life by
0:14:31 > 0:14:36going to sea in a terrible storm and bringing back a boat full of fish.
0:14:36 > 0:14:38Although this happened 100 years ago,
0:14:38 > 0:14:41it still lives on in a dish that the villagers create
0:14:41 > 0:14:45with the fish heads staring at the sky out of the pie crust -
0:14:45 > 0:14:47starry gazey pie.
0:14:50 > 0:14:53You take a big roasting tray and melt some butter in it,
0:14:53 > 0:14:57then soften some onions in that, roughly-chopped onions.
0:14:57 > 0:15:01Now, the fish - cod, coley, monkfish, that sort of thing.
0:15:01 > 0:15:03Fresh parsley, dried herbs,
0:15:03 > 0:15:07and good, fresh bay leaves, about six of them.
0:15:07 > 0:15:12Turn that all over, and then plenty of lemon juice on top of that.
0:15:14 > 0:15:17Now, make a soft, buttery, creamy mashed potato.
0:15:17 > 0:15:22Nice and soft so you can fold it over on the fish without breaking it up.
0:15:22 > 0:15:27- This is Lorraine Edwards, by the way. Her brother's the landlord.- Hello.
0:15:27 > 0:15:30Now, you smooth that mixture all down nicely,
0:15:30 > 0:15:33and then you sprinkle it with lots of grated boiled egg.
0:15:34 > 0:15:37Then, you roll out your pastry.
0:15:38 > 0:15:42And cover that with grated hard cheese - Parmesan or Cheddar.
0:15:42 > 0:15:44Then, you stick the pilchards through,
0:15:44 > 0:15:47some with their heads looking to the sky,
0:15:47 > 0:15:49some with their tails as if they're diving through the waves.
0:15:49 > 0:15:52Bake in a hot oven for 20 minutes.
0:15:52 > 0:15:55After that, all you need is a man dressed up like the original
0:15:55 > 0:15:59Tom Bawcock, and then into a hot, steamy pub with lots of locals
0:15:59 > 0:16:03singing and drinking, eagerly awaiting the arrival of the pie.
0:16:03 > 0:16:06This is really Mousehole's equivalent to May Day.
0:16:06 > 0:16:08Every place needs to have a special day,
0:16:08 > 0:16:12when you have a dish linked with a hero, a man who saved the village
0:16:12 > 0:16:13all those years ago.
0:16:13 > 0:16:17Just for one day, the whole village becomes unified.
0:16:17 > 0:16:20But they'll squabble and argue the rest of the time like anyone else!
0:16:20 > 0:16:23# A merry place you may believe
0:16:23 > 0:16:27# Is Mousehole 'pon Tom Bawcock's eve... #
0:16:27 > 0:16:29I'm not all about posh restaurant foods.
0:16:29 > 0:16:35I can go into a pub and drop a few pints of Tinners Ale
0:16:35 > 0:16:37and have a good chat with a few fishermen
0:16:37 > 0:16:41and enjoy the whole sort of romance of there.
0:16:41 > 0:16:44There were no visitors around, it was all local people.
0:16:44 > 0:16:47I was just thinking, "Well, this is a story,
0:16:47 > 0:16:50"this is what the series is all about."
0:16:50 > 0:16:53It's finding those moments
0:16:53 > 0:16:58where food and life sort of blend into one,
0:16:58 > 0:17:02and those are the dishes that mean so much to me.
0:17:15 > 0:17:18Well, the fishermen of Cornwall and the fishermen of northern Spain,
0:17:18 > 0:17:20Galicia, have a lot in common.
0:17:20 > 0:17:24They're both Celts, and their life is equally as hard.
0:17:24 > 0:17:28But here, they fish for a delicacy which is loved all over Spain
0:17:28 > 0:17:34called the percebe, or otherwise known as the goose barnacle.
0:17:34 > 0:17:37I've just been down there watching the percebe fishermen,
0:17:37 > 0:17:39and it is quite dangerous.
0:17:39 > 0:17:42I mean, it's pretty rough today, but not that bad.
0:17:42 > 0:17:45In testimony to this danger is this cross here,
0:17:45 > 0:17:48which actually commemorates somebody that drowned doing it,
0:17:48 > 0:17:51and all the way up and down the coast, there's other crosses.
0:17:51 > 0:17:54But it's a community thing down there and it's quite interesting,
0:17:54 > 0:17:57because the women are on the rocks,
0:17:57 > 0:18:01but the young men are right down where the swell's licking in,
0:18:01 > 0:18:07and another word for the percebes fishermen is the mariscadores.
0:18:07 > 0:18:09That seems to me to mean like matadors.
0:18:09 > 0:18:12And in a way, they're playing with the waves.
0:18:12 > 0:18:14The wave is like a charging bull.
0:18:14 > 0:18:18But the problem is, always with surf, is the seventh wave.
0:18:18 > 0:18:22And this coast, another name for it is the Costa del Muerte,
0:18:22 > 0:18:26which means the Coast of Death, and it's that seventh wave which does it.
0:18:44 > 0:18:46I've nothing but admiration for these people.
0:18:46 > 0:18:48It's a risky job, but worth it.
0:18:48 > 0:18:51These percebes can fetch up to £70 a kilo.
0:18:56 > 0:18:59The whole community is out there catching percebes.
0:19:00 > 0:19:03You see, the bigger the sea spray, the larger the barnacle,
0:19:03 > 0:19:04and the better they are.
0:19:04 > 0:19:07This is why they're found along the Coast of Death -
0:19:07 > 0:19:10they seek out the rocks where the waves are the highest,
0:19:10 > 0:19:12and these choppy conditions provide
0:19:12 > 0:19:14a bigger oxygen supply to the percebes,
0:19:14 > 0:19:18so they grow much sweeter and fatter as a result.
0:19:24 > 0:19:26The reason why there are so many people out today is
0:19:26 > 0:19:30because tomorrow is the big seafood festival in Corme,
0:19:30 > 0:19:32where they really do celebrate
0:19:32 > 0:19:35the sweetness and utter perfection of the percebe.
0:19:37 > 0:19:41Coming from Cornwall, it's not good to talk enthusiastically
0:19:41 > 0:19:45about Spanish fishermen, because of lingering anger about fishing rights,
0:19:45 > 0:19:46but I'm torn.
0:19:46 > 0:19:50The Spanish love fish and so do I, particularly hake.
0:19:50 > 0:19:54Well, I couldn't resist buying these hake in the market in Puerto del Son
0:19:54 > 0:19:57in Galicia, where we are this morning, because look at them.
0:19:57 > 0:19:59They were just the best fish in the market,
0:19:59 > 0:20:04and actually, this really happens, but filming on location like this,
0:20:04 > 0:20:06all we do is just go down in the market and just say,
0:20:06 > 0:20:09"What looks good today?" So that's how it happens,
0:20:09 > 0:20:11and that's how fish cookery should always happen.
0:20:11 > 0:20:15You just buy the best stuff you can get in the market
0:20:15 > 0:20:17and build your recipe around that.
0:20:17 > 0:20:21So, first of all, we start off with this cazuela de barro, which is
0:20:21 > 0:20:24a terracotta pot very typical to this part of Spain.
0:20:24 > 0:20:27I've got some lovely olive oil - it's smelling brilliant,
0:20:27 > 0:20:29really smoking hot in there.
0:20:29 > 0:20:31Actually, I think I'll put the onions in first,
0:20:31 > 0:20:33cos the garlic would cook a bit too quick.
0:20:33 > 0:20:37So what I'm going to do is a very typical baked hake dish,
0:20:37 > 0:20:39and it's called just Galician hake.
0:20:39 > 0:20:42The joke is, though, I've probably had this dish, I don't know,
0:20:42 > 0:20:44six times now? Seven times?
0:20:44 > 0:20:46And every time, it's different,
0:20:46 > 0:20:52so you never know exactly what's in Galician hake, except pimenton,
0:20:52 > 0:20:56which we call paprika, and that's probably the Hungarian name.
0:20:56 > 0:20:58You know, it's dried red pepper.
0:20:58 > 0:21:01But do make sure you get a nice, fresh one, a sweet-tasting one.
0:21:01 > 0:21:05Slightly smoky flavour. Some of the old ones just taste like dust.
0:21:05 > 0:21:10OK, now, the next really important ingredient is chorizo,
0:21:10 > 0:21:13and that's a dried, cured pork sausage,
0:21:13 > 0:21:16with more pimenton in it, chilli and lots of garlic,
0:21:16 > 0:21:20and that is such a distinctive flavour of Spain.
0:21:20 > 0:21:24Nothing like it with potato or with chickpeas or lentils.
0:21:24 > 0:21:26Stir them around nicely.
0:21:26 > 0:21:29The other ingredient, which sometimes you get in these dishes,
0:21:29 > 0:21:32and these are very, very special to this area,
0:21:32 > 0:21:34they're peppers from Padron, which is
0:21:34 > 0:21:38about 20 miles down the road, and the great thing about these peppers is
0:21:38 > 0:21:41you cook them whole, so I'll just bung those in,
0:21:41 > 0:21:43but about one in every ten of the peppers...
0:21:43 > 0:21:45I mean, they taste like green...
0:21:45 > 0:21:47you know, the bell peppers we have at home,
0:21:47 > 0:21:51but they're a bit sweeter and more interesting, if you like.
0:21:51 > 0:21:54But about every tenth pepper is as hot as a Mexican chilli,
0:21:54 > 0:21:58so it's a bit like sort of a pepper Russian roulette.
0:21:58 > 0:22:01About every tenth one, you just go bang!
0:22:01 > 0:22:04And it's just a little overpowering.
0:22:04 > 0:22:07So I put them in whole like this, so nobody knows,
0:22:07 > 0:22:12cos it's a bit of a sort of joke. So next, in go lots of potatoes.
0:22:12 > 0:22:16I'm just going to sort of fry them off a little bit in here,
0:22:16 > 0:22:18and that looks like a lot, but...
0:22:18 > 0:22:19PAN LID RATTLES
0:22:19 > 0:22:20Sorry, sorry.
0:22:21 > 0:22:24Always was a clumsy fool in the kitchen.
0:22:24 > 0:22:28So, just turn those over in this lovely, already very nicely
0:22:28 > 0:22:30coloured and flavoured oil.
0:22:31 > 0:22:35I'm just going to add a little bit of this wine that's special to
0:22:35 > 0:22:37this area, called Albarino,
0:22:37 > 0:22:41and it's really good, cos Galicia's not really that well known, but
0:22:41 > 0:22:44to have a wine like this in an area that's not that well known,
0:22:44 > 0:22:46it's just fantastic. This is the sort of wine...
0:22:46 > 0:22:48You know when you go on those holidays -
0:22:48 > 0:22:50about three fluid ounces, incidentally -
0:22:50 > 0:22:53and you go on those holidays and you have just a fantastic wine
0:22:53 > 0:22:55and you say, "I've got to take crates of this back," with you,
0:22:55 > 0:22:58then you come home and invite some friends round, you say,
0:22:58 > 0:23:01"I've got this really good wine, particularly sort of southern parts
0:23:01 > 0:23:05"of France, come round and try it," and everybody sort of says, "Yeah?
0:23:05 > 0:23:09"Well?" But this one, I promise, when you get home, it's lovely.
0:23:09 > 0:23:13It's got a sort of appley, floral taste, and really nice and tart,
0:23:13 > 0:23:15as befits quite a sort of cold area.
0:23:15 > 0:23:19A bit like Cornwall, only, as you can see, a little bit hotter.
0:23:19 > 0:23:21So, Albarino. I'm just going to add a little bit of water.
0:23:21 > 0:23:25Not too much, cos I want this to cook down, probably half a pint.
0:23:25 > 0:23:30Plenty of salt. Leave that to cook for about ten minutes or so.
0:23:30 > 0:23:32So now, just to cut the hake up,
0:23:32 > 0:23:35and just notice I'm cutting them into fairly thick steaks,
0:23:35 > 0:23:39about two inches thick, and I've done something different, which doesn't
0:23:39 > 0:23:41actually happen in most of these Galician hake dishes.
0:23:41 > 0:23:45I want to cook the hake just on top of the stew
0:23:45 > 0:23:48and allow the hake to cook in the steam coming up from that
0:23:48 > 0:23:52wonderful paprika, potato and chorizo stew. Just leave that.
0:23:52 > 0:23:56That'll take just about another seven or eight minutes to steam through.
0:24:00 > 0:24:03Look at the lovely white contrast between the fish
0:24:03 > 0:24:04and the paprika potato.
0:24:04 > 0:24:08I think one thing I'd like to say about this is, you don't
0:24:08 > 0:24:11always have to put delicate fish like hake with delicate flavours.
0:24:11 > 0:24:15I got the sort of idea of that from India, really,
0:24:15 > 0:24:18because fish curries are just like that,
0:24:18 > 0:24:22and I suppose this is my Spanish answer to a fish curry,
0:24:22 > 0:24:26particularly with these Russian roulette peppers.
0:24:30 > 0:24:31I'm still alive!
0:24:32 > 0:24:33HE LAUGHS
0:24:39 > 0:24:42Like Rick, I'm a big fan of Spanish food.
0:24:42 > 0:24:44I've spent quite a lot of time in Barcelona,
0:24:44 > 0:24:47and the one thing I love there is the market, La Boqueria market.
0:24:47 > 0:24:49Inside it, there's loads of different tapas stalls,
0:24:49 > 0:24:52loads of stalls where you can get different ingredients.
0:24:52 > 0:24:55I'm going to show you a few of the inspirations that I've got along my travels.
0:24:55 > 0:24:57First thing, Richard, I'm going
0:24:57 > 0:25:00to dive into these little peppers so you can try these.
0:25:00 > 0:25:01These are these little peppers.
0:25:01 > 0:25:03Now, this is a little bit of Russian roulette.
0:25:03 > 0:25:06Hope you're better with this than you were with the leeks.
0:25:06 > 0:25:10Yeah, I used the green bit. Thank you very much. I got told off, yeah.
0:25:10 > 0:25:13So, throw in the peppers, olive oil, that's all there is with this one.
0:25:13 > 0:25:17They'll get salted off. And the only thing is, into here, is salt.
0:25:17 > 0:25:19Decent amount of salt. That's it.
0:25:19 > 0:25:22We salted those off just as they are. Fantastic.
0:25:22 > 0:25:26- Over here, cooking away, we have... Spain love pork.- Hmm.
0:25:26 > 0:25:30Absolutely love it, and this is the sausage from the iberico ham,
0:25:30 > 0:25:33- or the black-footed pig.- Right.
0:25:33 > 0:25:36The reason why this is so special, it's called pata negra.
0:25:36 > 0:25:39It's basically bred on acorns, and it walks up to about ten,
0:25:39 > 0:25:4212 kilometres a day in search of its food, but the ham from it,
0:25:42 > 0:25:45I think it's some of the greatest ham in the world.
0:25:45 > 0:25:48The difference between this and Parma ham, it's about four times
0:25:48 > 0:25:49the price, but it is around,
0:25:49 > 0:25:51something particularly good for Christmas.
0:25:51 > 0:25:53You ought to buy it. Look out for it.
0:25:53 > 0:25:56Is it so expensive because it's non-labour intensive?
0:25:56 > 0:25:59- The animals just wander around? - Yeah, exactly.
0:25:59 > 0:26:02They just wander around, but also, their legs are much smaller,
0:26:02 > 0:26:05so unlike a Parma ham, which is much bigger, this is much smaller.
0:26:05 > 0:26:07And then, obviously, what you then do is
0:26:07 > 0:26:09just take some manchego cheese, which is wonderful.
0:26:09 > 0:26:10You can get this at the market.
0:26:10 > 0:26:13- Is this like Parmesan? - You need to try it.
0:26:13 > 0:26:15It's kind of like that, but a different sort of flavour.
0:26:15 > 0:26:18Now, if you taste that, just with the manchego cheese...
0:26:18 > 0:26:21- It's a bit milder than Parmesan. - Try that.
0:26:21 > 0:26:23Try that, tell me what you think.
0:26:23 > 0:26:26Now, over here, we've got the sausage from the same pig,
0:26:26 > 0:26:31- which I'm just basically sauteeing off.- Wow! That's worth it.
0:26:31 > 0:26:33- Absolutely incredible. - That is worth it.
0:26:33 > 0:26:36- You can only hand slice that, you can't slice it by machine.- OK.
0:26:36 > 0:26:37So, it's hand sliced,
0:26:37 > 0:26:39that's probably the reason that it's expensive.
0:26:39 > 0:26:42- Delicious!- Into here, I've got the sausage from this,
0:26:42 > 0:26:44and then we take the potatoes. That can go in.
0:26:44 > 0:26:46These are cooked potatoes.
0:26:46 > 0:26:49And some tomatoes.
0:26:49 > 0:26:52The great thing about this is, crossed with the sausage,
0:26:52 > 0:26:56got a lot of paprika in there. There's loads of different types.
0:26:56 > 0:26:59There's sweet paprika, spicy paprika, all that kind of stuff.
0:26:59 > 0:27:02It smells amazing.
0:27:02 > 0:27:05Now, the peppers really don't take much longer than that,
0:27:05 > 0:27:09about another 30 seconds. Over here, we have another classic thing.
0:27:09 > 0:27:11The market is split into two parts.
0:27:11 > 0:27:13You have the fresh ingredients round the edge,
0:27:13 > 0:27:16but the heart of the market in Barcelona is the fish market.
0:27:16 > 0:27:19Most of all, salt cod. Bacalla, it's called.
0:27:19 > 0:27:22The reason why this is particularly really good,
0:27:22 > 0:27:24it has a really intense flavour.
0:27:24 > 0:27:26You need to marinate it, leave it in water overnight.
0:27:26 > 0:27:29- To leach out the salt?- To leach out the salt, but it also goes soft.
0:27:29 > 0:27:32Then, soak it overnight, then cook it.
0:27:32 > 0:27:37I have cooked it in a little bit of onion, garlic, parsley,
0:27:37 > 0:27:39some bay leaf and water.
0:27:39 > 0:27:43And this is going to be transformed into a traditional dish.
0:27:43 > 0:27:45You know, I've never had salt cod.
0:27:45 > 0:27:48Oh, this is absolutely wonderful stuff. It is absolutely delicious.
0:27:48 > 0:27:52But what I'm going to do is mix it together with a bit of potato.
0:27:52 > 0:27:54So, we have some potato and garlic.
0:27:54 > 0:27:56Make sure you go through it carefully.
0:27:56 > 0:28:01Let me show you these peppers. All that is is just salt, olive oil.
0:28:01 > 0:28:04I'll put that on there and you can dive into one of these.
0:28:05 > 0:28:08You can taste those. But this is a great thing.
0:28:08 > 0:28:10If you want an alternative Christmas,
0:28:10 > 0:28:13stick those in the middle of the table, they taste amazing.
0:28:13 > 0:28:16- Where has my fork gone? - There you go.
0:28:16 > 0:28:19The idea is you pick them up and bite them.
0:28:20 > 0:28:23- Gorgeous!- Aren't they unbelievable?
0:28:23 > 0:28:27But the problem is, one in ten is pretty hot and spicy.
0:28:27 > 0:28:30- THEY LAUGH - Don't worry.
0:28:30 > 0:28:34- I was going to change them and put all the hot ones in.- It's very good.
0:28:34 > 0:28:37There you go, you can have a dive into that.
0:28:37 > 0:28:41So, Richard, where did all the TV business start for you, anyway?
0:28:41 > 0:28:43Were you a reporter or what?
0:28:43 > 0:28:46I was a journalist, I worked in newspapers and local radio.
0:28:46 > 0:28:48Then, in '78, I transferred to a tiny company
0:28:48 > 0:28:51called Border Television, up in Carlisle,
0:28:51 > 0:28:53covered the Scottish Borders and Cumbria,
0:28:53 > 0:28:55and kind of made all my early mistakes there.
0:28:55 > 0:28:58Spent a couple of years there, then went to Yorkshire Television,
0:28:58 > 0:28:59again on the news beat,
0:28:59 > 0:29:02and then Granada Television on the news beat. Met Judy.
0:29:02 > 0:29:05Started doing This Morning, and the rest is history.
0:29:05 > 0:29:08We mentioned at the top of the show, a keen cook as well.
0:29:08 > 0:29:11I know you are a keen cook, and you had Jamie round for dinner, right?
0:29:11 > 0:29:15Jamie Oliver was doing something on the show about a year ago,
0:29:15 > 0:29:17and afterwards, we were in the green room,
0:29:17 > 0:29:20having a drink, and we started talking about cooking at home,
0:29:20 > 0:29:23and he rather wistfully said, "You know what, Richard,
0:29:23 > 0:29:26"I have not been to a private house for dinner in nine years, since
0:29:26 > 0:29:27"I started on telly."
0:29:27 > 0:29:30I said, "Did you do something, do you smell? Is it what you wear?"
0:29:30 > 0:29:33He said, "No, people are just frightened to cook for me.
0:29:33 > 0:29:35"They're frightened I will come in and criticise."
0:29:35 > 0:29:37He said, "I'm a pariah." So I said,
0:29:37 > 0:29:40"Come to our house, I'll cook you Sunday lunch this Sunday.
0:29:40 > 0:29:43"Bring Jools, bring the girls." And the guys from Little Britain,
0:29:43 > 0:29:45David Walliams and Matt Lucas, were there as well.
0:29:45 > 0:29:47They said, "Can we come too, please?"
0:29:47 > 0:29:51So we had this very showbizzy Sunday lunch. Jamie came around.
0:29:51 > 0:29:54When I am in my kitchen, it is my kitchen. That's it.
0:29:54 > 0:29:58- Typical chef.- I don't want anyone in there, talking, bothering me.
0:29:58 > 0:30:01And Jamie came in after about half an hour and said,
0:30:01 > 0:30:02"I'll help you make the gravy, Rich."
0:30:02 > 0:30:06I said, "No, the whole point of this, Jamie, is that I am cooking for you. So, no, thank you!"
0:30:06 > 0:30:08He wandered off, looking a bit disconsolate.
0:30:08 > 0:30:10He came in again about five minutes later and said,
0:30:10 > 0:30:12"Just let me do the gravy."
0:30:12 > 0:30:13I can't repeat what I said to him,
0:30:13 > 0:30:17but I ordered him out of my kitchen, and he went, and he cleared his plate later.
0:30:17 > 0:30:20- Has he been back since?- No.
0:30:21 > 0:30:25- And actually, he hasn't asked us round.- Oh, right.- Jamie?
0:30:25 > 0:30:26We have a tiny bit of salt there.
0:30:26 > 0:30:28We should be careful about the amount of salt,
0:30:28 > 0:30:30because it is salt cod.
0:30:30 > 0:30:32Just a touch, but the idea is a bit of black pepper.
0:30:32 > 0:30:36- What you do is place it inside a piping bag.- Inside a what?
0:30:36 > 0:30:39A piping bag. You can serve it as it is.
0:30:39 > 0:30:44Alternatively, you need to try those, the potatoes and the sausage.
0:30:44 > 0:30:47Try that. Also, these are absolutely brilliant,
0:30:47 > 0:30:50and so good value for money. Wood-roasted peppers.
0:30:50 > 0:30:54- They are unbelievable. - What does wood-roasted mean?
0:30:54 > 0:30:57In a wood-burning oven? All right, I'm only asking!
0:30:57 > 0:30:58THEY LAUGH
0:30:59 > 0:31:02They stuff inside here and we roast these off.
0:31:02 > 0:31:05- Obviously, Richard and Judy at the moment...- This is delicious, mate.
0:31:05 > 0:31:06Channel 4.
0:31:06 > 0:31:10But you are superbly well-known now for your book club thing.
0:31:10 > 0:31:12That is amazing, the way that has taken off.
0:31:12 > 0:31:14Particularly the sales of it.
0:31:14 > 0:31:17You have made several authors multimillionaires, as well,
0:31:17 > 0:31:20- over the years. - Not ourselves, it's most unfair!
0:31:20 > 0:31:23It was just an idea we thought we would try out on the show,
0:31:23 > 0:31:26just as a programme item, and that is really what it is still.
0:31:26 > 0:31:30But the knock-on effect on sales, I think 25% of all books
0:31:30 > 0:31:33bought in Britain are books that are on our book club list,
0:31:33 > 0:31:35which is incredible. We didn't look for that, it just happened.
0:31:35 > 0:31:38Shall I mention our Christmas show at this point?
0:31:39 > 0:31:41- Is it December 15th? - Yes, I think so.
0:31:41 > 0:31:46OK, December 15th, we've recorded a really, surprisingly good show
0:31:46 > 0:31:51with Helen Mirren and Ronnie Wood of the Rolling Stones.
0:31:51 > 0:31:55- And are you plugging cookbooks on there as well?- Um, yes.
0:31:55 > 0:31:56Not mine!
0:31:56 > 0:31:58I was going to say, James.
0:31:58 > 0:32:01We tried to squeeze it in - it was that chapter on leeks.
0:32:01 > 0:32:05Yes, the chapter on leeks - don't use the green tops.
0:32:05 > 0:32:08Just dive into these. These little peppers. Just try that.
0:32:08 > 0:32:09You're trying to burn my tongue.
0:32:09 > 0:32:13No, this is the salt cod. Try that and tell me what you think.
0:32:13 > 0:32:15And how long have they been in there for?
0:32:15 > 0:32:18About five or six minutes, something like that.
0:32:18 > 0:32:21- Warm it up, it's brilliant.- That's bloody marvellous.- There you go.
0:32:25 > 0:32:27For easy dinner parties,
0:32:27 > 0:32:29you can't beat serving a selection of tapas.
0:32:29 > 0:32:31If you'd like to try your hand at those dishes,
0:32:31 > 0:32:33or if you want to have a go at any of the recipes that you've
0:32:33 > 0:32:34seen on today's show,
0:32:34 > 0:32:37they are just a click away at bbc.co.uk/recipes.
0:32:37 > 0:32:40We are not live today, so we're looking back
0:32:40 > 0:32:43at some of the delicious cooking from our back catalogue.
0:32:43 > 0:32:47Now, let's go back to the time before Mark Sargeant upped sticks
0:32:47 > 0:32:48to the Kent coast.
0:32:48 > 0:32:50He introduces us to a chicken from Essex.
0:32:50 > 0:32:52Right, what are we doing?
0:32:52 > 0:32:54We are doing a really nice chicken dish,
0:32:54 > 0:32:58using a really good English chicken, like we said earlier, bred in Essex.
0:32:58 > 0:33:01It is called - a little bit of a quirky name - Label Anglais.
0:33:01 > 0:33:04It is a sort of breed like the Poulet de Bresse,
0:33:04 > 0:33:07- the famous French chicken.- The big white one.
0:33:07 > 0:33:09It is like royalty in France.
0:33:09 > 0:33:11This is a really fantastic one,
0:33:11 > 0:33:13I have been to the farms and seen it roaming wild.
0:33:13 > 0:33:16It is a fantastic product.
0:33:16 > 0:33:21We're going to make that with Jerusalem artichoke risotto.
0:33:21 > 0:33:24Jerusalem artichokes, most people peel and then put them in lemon water
0:33:24 > 0:33:27and you get this kind of anaemic, pasty, acidy flavour.
0:33:27 > 0:33:29We're going to slice very finely with the skins on,
0:33:29 > 0:33:31so you get the really lovely earthy flavour.
0:33:31 > 0:33:35Put that in a risotto and we're going to finish that off with some
0:33:35 > 0:33:37really nice roasted root vegetables.
0:33:37 > 0:33:40Some small Chantenay carrots and turnips, just deglazed with honey.
0:33:40 > 0:33:41We will get on those in a minute.
0:33:41 > 0:33:45- What are we doing over here?- First of all, take these chicken legs off.
0:33:45 > 0:33:47We'll poach the chicken first.
0:33:47 > 0:33:50This is an unusual way of preparing a chicken that people
0:33:50 > 0:33:53wouldn't often do at home, it's a great way of doing it.
0:33:53 > 0:33:56The best thing about it is you can actually do it the day before,
0:33:56 > 0:34:00leave it in your fridge overnight, let it go cold.
0:34:01 > 0:34:04When it is cold, it is easier to take the breasts off anyway. You are
0:34:04 > 0:34:07making your own chicken stock at the same time, which is fantastic.
0:34:07 > 0:34:09The legs, we can save for anything.
0:34:09 > 0:34:13Cooking them slowly, roasting them,
0:34:13 > 0:34:16taking the meat down and making a terrine.
0:34:16 > 0:34:20You have the breast there and the legs and thighs on here.
0:34:20 > 0:34:22Garlic, seasoning, thyme, black pepper.
0:34:22 > 0:34:27Very simple, you have some simmering chicken stock, pop that in there.
0:34:27 > 0:34:31That will simmer for about 20, 25 minutes.
0:34:31 > 0:34:34Obviously, we can't wait that long, so wash my hands quickly.
0:34:34 > 0:34:36That's in there 20 or 25 minutes.
0:34:36 > 0:34:38Do you allow it to cool down or do you take it out?
0:34:38 > 0:34:40Allow it to cool down inside the stock,
0:34:40 > 0:34:43so it maintains all the moisture.
0:34:43 > 0:34:46Then you get this, nice and firm, but not overcooked.
0:34:46 > 0:34:48You will see inside it is really nice and moist.
0:34:48 > 0:34:51I will just take one breast off for now.
0:34:51 > 0:34:54Is this what you do at Claridge's? Is this the sort of thing you do?
0:34:54 > 0:34:58Absolutely. Just a really nice way of getting the moisture into the breast
0:34:58 > 0:35:02with all the herbs and stock, you get all the flavour in there.
0:35:02 > 0:35:04Just take that one off there.
0:35:04 > 0:35:05Take the wing bone off.
0:35:06 > 0:35:10If people can't find this chicken, although it is bred in Essex...
0:35:10 > 0:35:13They are quite readily available, but if not, just a really,
0:35:13 > 0:35:17really good-quality chicken. Don't skimp on the ingredients.
0:35:17 > 0:35:21Just something really nice, like corn-fed, free-range.
0:35:21 > 0:35:25Oil in the pan. Get a really nice colour on this.
0:35:25 > 0:35:29Because we have put the chicken first, that renders down the fat.
0:35:29 > 0:35:31So you have a really nice, healthy chicken.
0:35:31 > 0:35:34We know you from Gordon Ramsay, but before then,
0:35:34 > 0:35:39- you were Young Chef of the Year back in '96?- '96.
0:35:39 > 0:35:42- Then, National Chef of the Year in 2002.- Yes.
0:35:42 > 0:35:46So, let's hope I don't go down today, or I will look like a right wally.
0:35:46 > 0:35:49- We have artichokes there. - Which have been very finely sliced.
0:35:49 > 0:35:52Sweated down in butter, so they're cooked nearly all the way.
0:35:52 > 0:35:56Then, a little chicken stock, bring that down to reduce it.
0:35:56 > 0:35:59Add a touch of cream, and if you could blitz that for me...
0:35:59 > 0:36:01- This will be for our risotto?- Yes.
0:36:01 > 0:36:06Which I'm going to get on now. The risotto rice, we have parboiled this,
0:36:06 > 0:36:10so we put it into some stock, brought it up to the boil,
0:36:10 > 0:36:13and basically, what you are doing, blanching it,
0:36:13 > 0:36:19is taking a lot of the starch out of that, so it makes a lighter risotto.
0:36:20 > 0:36:24You are also cutting down the cooking time.
0:36:24 > 0:36:29In the restaurant, you don't have 25, 30 minutes to make it from scratch.
0:36:29 > 0:36:31So, it is a really good way of doing it.
0:36:31 > 0:36:34So, the chicken stock goes in, a touch more rice.
0:36:34 > 0:36:38We have the risotto rice now. Turn that up a touch.
0:36:39 > 0:36:41You can see the colour on the chicken breast there.
0:36:41 > 0:36:44It colours instantly, and you have no fat underneath,
0:36:44 > 0:36:46so it goes really, really crispy.
0:36:47 > 0:36:49All you're doing in this is heating it up,
0:36:49 > 0:36:53so a little bit of butter in there.
0:36:53 > 0:36:56Few sprigs of thyme.
0:36:56 > 0:36:58Just take that off to rest nicely.
0:36:58 > 0:37:04The butter absorbs into the chicken. We have our risotto there now.
0:37:04 > 0:37:07He's off like the clappers.
0:37:07 > 0:37:11- All my boys in the kitchen are watching me now.- And your mother.
0:37:11 > 0:37:16- Your mother texted.- Yes, hello, Mother! There you go.- Hello, dog!
0:37:16 > 0:37:20Hello, canary! Even the goldfish are blowing bubbles.
0:37:20 > 0:37:24If you could dry those off? They have also been... The same situation.
0:37:24 > 0:37:27Brought up to the boil, cooked. They can be done the day before.
0:37:27 > 0:37:29It's all about organisation.
0:37:29 > 0:37:31You are on about these little Chantenay carrots here.
0:37:31 > 0:37:34Yes, they are fantastic. They just taste like carrots.
0:37:34 > 0:37:36- How carrots should be, or used to be.- Like when you used to pick them
0:37:36 > 0:37:40out the garden and just wash them in the water butt, like I did.
0:37:40 > 0:37:43I've added a spoonful of Jerusalem artichoke puree to that now,
0:37:43 > 0:37:46so the rice is just starting to cook. The puree has gone in there.
0:37:47 > 0:37:49We finish this.
0:37:49 > 0:37:54We have the risotto here, this is the artichoke puree going in there.
0:37:54 > 0:37:58I'll put some more in. Yes, it is very rustic.
0:37:58 > 0:38:02It gives it a really lovely earthy flavour.
0:38:02 > 0:38:04You roast those off to get some colour,
0:38:04 > 0:38:07with some crushed garlic and a sprig of rosemary.
0:38:08 > 0:38:12This is a great way to do them for Christmas, because these can be cold
0:38:12 > 0:38:15- and you can easily flash them through in the pan.- Yes, day before.
0:38:15 > 0:38:18You could get all this done the day before, have it all ready,
0:38:18 > 0:38:21prepped in your fridge, and it's just a case of bringing it all together,
0:38:21 > 0:38:23a fantastically organised way of doing it.
0:38:23 > 0:38:25So, I have put some Parmesan in there.
0:38:25 > 0:38:28Because there is no sauce with this, you want the risotto to be
0:38:28 > 0:38:31really light and runny, so that it relaxes onto the plate.
0:38:31 > 0:38:33I'm going to finish off with a few knobs of butter, touch of salt,
0:38:33 > 0:38:36obviously.
0:38:36 > 0:38:39Once you have got some colour on those, James,
0:38:39 > 0:38:42a little bit of butter in there as well, we'll add some honey
0:38:42 > 0:38:45to that and deglaze with a bit of sherry vinegar.
0:38:45 > 0:38:48So you get a really nice sweet-and-sour flavour.
0:38:48 > 0:38:51It is quite an unusual combination, sherry vinegar with roasted veg.
0:38:51 > 0:38:54Yes, just a touch to give a bit of sharpness to it,
0:38:54 > 0:38:58because this is very rich, and using the honey, which is very sweet.
0:38:58 > 0:39:01I will pop that in. So, which goes in first?
0:39:01 > 0:39:02The vinegar you want in first?
0:39:02 > 0:39:05Honey first, get some really nice colour on there.
0:39:05 > 0:39:11And then deglaze it with the vinegar. I'm going to chop some chives.
0:39:11 > 0:39:14I'm just going to finish this risotto off with some chives.
0:39:14 > 0:39:17Again, you have that slight oniony flavour to it.
0:39:18 > 0:39:22Let's not forget we have butter in there, Parmesan, stock, it is
0:39:22 > 0:39:25really quite rich, so you do want something to offset that.
0:39:30 > 0:39:33- Looks lovely.- So, you want that really relaxed texture to that.
0:39:33 > 0:39:36- It's not too firm. - The chicken looks lovely and moist.
0:39:36 > 0:39:39- Great colour on the chicken. - Serve up when you're ready.
0:39:42 > 0:39:44If you could just pick those pea shoots for me...
0:39:44 > 0:39:47- These pea shoots are quite trendy now.- They are.
0:39:47 > 0:39:50They are fashionable, but not for the wrong reasons.
0:39:50 > 0:39:51They actually taste nice.
0:39:51 > 0:39:55And we have gone from putting on little silly sprigs of chervil
0:39:55 > 0:40:00to putting some pea shoots on now, and they taste absolutely delicious.
0:40:00 > 0:40:03If you are a keen gardener at home, these are fantastic.
0:40:03 > 0:40:06Just take the curly shoots off the pea plant and just put them
0:40:06 > 0:40:08in salads, they just taste delicious.
0:40:08 > 0:40:10Everything in there, James?
0:40:10 > 0:40:13No, not that one.
0:40:13 > 0:40:17Perfect. Fantastic glaze in there.
0:40:18 > 0:40:21I have to say, it just looks amazing.
0:40:21 > 0:40:23Well, it is so simple.
0:40:23 > 0:40:26It's all preparation work - something like this has probably taken
0:40:26 > 0:40:29eight and a half minutes, I am probably running over,
0:40:29 > 0:40:32but just taken a little while to put together.
0:40:32 > 0:40:36And just finish that off with the pea shoots on the top.
0:40:36 > 0:40:39And you have a little bit of juice in there, mate.
0:40:39 > 0:40:46- Just drizzle that around. - It looks amazing.- There you go.
0:40:46 > 0:40:48Little drizzle of olive oil.
0:40:48 > 0:40:50- What is that again?- So, we have Label Anglais chicken,
0:40:50 > 0:40:53honey and sherry-roasted root vegetables,
0:40:53 > 0:40:55with a Jerusalem artichoke risotto.
0:40:55 > 0:40:57- You're not bad at this, are you? - Tasty.
0:41:03 > 0:41:07Right, follow me. Look at this. Look at them all waiting for this one.
0:41:07 > 0:41:10- There you go. - I am so excited about this.
0:41:10 > 0:41:14This has got all my favourite ingredients. Rice, I just love rice.
0:41:14 > 0:41:17But that is a great tip about the risotto,
0:41:17 > 0:41:20about parboiling the rice first, because it takes so long to make
0:41:20 > 0:41:21risotto, and busy women and busy men...
0:41:21 > 0:41:23Also takes the starch out of it,
0:41:23 > 0:41:26- because sometimes risotto is really gloopy.- Yes, yes.
0:41:26 > 0:41:28And it is just a perfect way of doing it.
0:41:28 > 0:41:30You have it in your fridge, then you can just knock one up.
0:41:30 > 0:41:32And these vegetables look amazing.
0:41:32 > 0:41:35The other thing about the chicken, Christmas is just round
0:41:35 > 0:41:38the corner, this would be great for an alternative to turkey.
0:41:38 > 0:41:41A really good roast chicken, proper roast chicken.
0:41:41 > 0:41:43And it is a healthy way of doing it.
0:41:43 > 0:41:46Because you have rendered all the fat down by poaching it first,
0:41:46 > 0:41:49and you have all the fantastic flavour from the herbs and garlic.
0:41:49 > 0:41:51It is all moist, it doesn't dry out.
0:41:51 > 0:41:53This is fantastic.
0:41:59 > 0:42:02And don't be afraid to try cooking Jerusalem artichokes at home,
0:42:02 > 0:42:05they really are delicious. Now, it is time for Keith Floyd,
0:42:05 > 0:42:08and today, he is exploring the delights of the West Country.
0:42:08 > 0:42:11My unceasing search for regional culinary excellence has become
0:42:11 > 0:42:14almost like the search for the Holy Grail -
0:42:14 > 0:42:15or, as we say in the trade, the Holy Quail.
0:42:15 > 0:42:18So I thought I would come here and see if I could get a little
0:42:18 > 0:42:24assistance, but as Richard Harris said, there is not a lot in Camelot.
0:42:24 > 0:42:28But is there not? Could there not be in this sombre castle behind me
0:42:28 > 0:42:32a culinary Merlin who could cook for me
0:42:32 > 0:42:38an oxtail like you would like to see in Camelot?
0:42:38 > 0:42:43First order, five covers, one sardines, three cream, one broth.
0:42:43 > 0:42:47Ca marche. Four liver, one veal...
0:42:48 > 0:42:49When I have made my second million...
0:42:49 > 0:42:53No, when I have finished building my small palace in Provence, I will let
0:42:53 > 0:42:56Gary Rhodes, the chef at the Castle Hotel in Taunton, take over my job.
0:42:56 > 0:42:59His skill and passion have silenced the music hall jokes
0:42:59 > 0:43:02and put British food where it truly belongs.
0:43:05 > 0:43:09Gary was just recently a finalist in a very important
0:43:09 > 0:43:12gastronomic competition, and it had a French name.
0:43:12 > 0:43:15I think that is appalling for a British cook.
0:43:15 > 0:43:18When are we going to get a grip of ourselves?
0:43:18 > 0:43:19Why do we have to be called
0:43:19 > 0:43:22the Meilleur Ouvrier Gastronomique de Grande Bretagne,
0:43:22 > 0:43:26when we could be called a really good British cook? Strange, isn't it?
0:43:26 > 0:43:28Watch the man, he's the business.
0:43:28 > 0:43:31What I'm actually going to do is just quickly prep this up.
0:43:31 > 0:43:35I take off all the fat from the actual oxtail itself
0:43:35 > 0:43:37and obviously retain all that fat, because I am a great
0:43:37 > 0:43:41believer in putting as much of the flavour into everything as we can.
0:43:41 > 0:43:42So if we get started straightaway,
0:43:42 > 0:43:45I have some oxtail fat that has been rendered here.
0:43:45 > 0:43:47Right, Richard, closer, this is very important. Oxtail fat.
0:43:47 > 0:43:50Cook that down, so we keep the maximum flavour. When it is fried,
0:43:50 > 0:43:52we are putting oxtail flavour
0:43:52 > 0:43:55back into the oxtails, so that is the most important thing, firstly.
0:43:55 > 0:43:56So, I'll stick a bit of fat in here
0:43:56 > 0:43:58and will start to get these oxtails on.
0:43:58 > 0:44:01OK. Notice, all trimmed of fat now. The fat has been rendered down.
0:44:01 > 0:44:04These have previously been seasoned,
0:44:04 > 0:44:09with salt and pepper. And in they go. I think that will do.
0:44:09 > 0:44:12We just brown those off?
0:44:12 > 0:44:16Yes, almost like roasting them on top of the stove.
0:44:16 > 0:44:19Get a nice colour on those, seal the flavour in.
0:44:19 > 0:44:23And using that oxtail fat, keep as much flavour in there as possible.
0:44:24 > 0:44:28- So, we will just let those turn in there.- He's going like a train!
0:44:30 > 0:44:34What we need is some mirepoix of vegetables.
0:44:34 > 0:44:36Mirepoix - now I will take you to task.
0:44:36 > 0:44:39You are cooking a British meal and you use French words like mirepoix
0:44:39 > 0:44:43- for chopping vegetables. Chopped vegetables.- Chopped root vegetables.
0:44:43 > 0:44:49We have some onions, celery, carrots, leek in here.
0:44:49 > 0:44:54All the flavour we are going to put into these braised oxtails.
0:44:54 > 0:44:58So we just quickly turn these in the pan. They are getting a nice brown
0:44:58 > 0:45:02colour onto them, sealing the flavour inside.
0:45:02 > 0:45:05Beautiful, meaty oxtails.
0:45:07 > 0:45:10As soon as these are browned off, we will put them into a colander
0:45:10 > 0:45:11and drain off the excess fat.
0:45:11 > 0:45:14One thing I don't want is putting the excess fat into our sauce,
0:45:14 > 0:45:19because we will end up with a fatty-looking sauce.
0:45:22 > 0:45:23Quickly turn those.
0:45:23 > 0:45:27You're the guv'nor.
0:45:27 > 0:45:30Once these are just nicely sealed, we will get the vegetables
0:45:30 > 0:45:33in the pan to bring off any residue from the base of the pan.
0:45:33 > 0:45:36Putting that into the sauce itself.
0:45:36 > 0:45:38So, we strain the oxtail into here,
0:45:38 > 0:45:40then tip the fat back into there again.
0:45:40 > 0:45:42There will be enough fat in the bottom.
0:45:42 > 0:45:45We may need a little bit. If you could get those into there...
0:45:49 > 0:45:50When we cook our vegetables...
0:45:50 > 0:45:52Sorry, Richard, were you asleep?
0:45:52 > 0:45:56The point is here, when we cook our vegetables, we are
0:45:56 > 0:46:01going to cook them in the oxtail fat. That is very important.
0:46:01 > 0:46:03At the same time, Gary is making the point for those of you
0:46:03 > 0:46:06who are cholesterol conscious that the fat is going to be
0:46:06 > 0:46:11drained away from the meat itself, so the fat does not go into the sauce.
0:46:11 > 0:46:14But the fat is used for enhancing the flavours.
0:46:15 > 0:46:19- And by God, it is hot in this kitchen.- It is, yes.
0:46:19 > 0:46:21If I can just get these vegetables into the pan,
0:46:21 > 0:46:24just enough to take the residue off the base there.
0:46:25 > 0:46:32We will fry those off just for a couple of seconds, and then we'll swill out the pan
0:46:32 > 0:46:36with a little white wine to lift everything off the base there.
0:46:36 > 0:46:38Do we want these to take colour in any way?
0:46:38 > 0:46:40Just a slight colour.
0:46:40 > 0:46:43It is really just to moisten them a little bit in there.
0:46:43 > 0:46:45The most important thing here,
0:46:45 > 0:46:48cooking oxtail seems to be a three-day event.
0:46:50 > 0:46:53It is not something you can just throw into a pan and neglect
0:46:53 > 0:46:55and leave. It is something that has to be mothered.
0:46:55 > 0:46:59The dish has to be mothered. So we start off by making a good oxtail stock, which we have on here.
0:47:01 > 0:47:04That stock will cook for at least a day, and then
0:47:04 > 0:47:10we will reduce that stock down until we're left with a good, shiny...
0:47:10 > 0:47:11It's reduced down like that.
0:47:11 > 0:47:17And for those of you who don't know what a three-day event is,
0:47:17 > 0:47:20phone up Princess Anne, because that isn't where it's at, OK?
0:47:23 > 0:47:27If we take the vegetables from the pan, we can put them into here.
0:47:27 > 0:47:30- On top?- Yes, draining off the fat.
0:47:31 > 0:47:33And then take a little bit of white wine.
0:47:34 > 0:47:38And this is called rinsing out the pan with white wine.
0:47:38 > 0:47:41Or, as we say, deglacer la poele.
0:47:47 > 0:47:53Make sure, in our economic way, we're not losing one smidgen of flavour.
0:47:53 > 0:47:54We have had the fat,
0:47:54 > 0:47:58we have had the wine to make sure it comes out of it, it is all there.
0:47:58 > 0:48:02It is economic and it is delicious. Right, phase next.
0:48:02 > 0:48:04Pull the pan and let's get this on the go.
0:48:04 > 0:48:09All of the fat is now drained from there.
0:48:09 > 0:48:11All the fat has gone.
0:48:11 > 0:48:13Into another pan, which is slightly warm.
0:48:13 > 0:48:16Don't put anything into a cold pan, that is the first mistake.
0:48:16 > 0:48:18And in there with our deglazed wine.
0:48:20 > 0:48:21That's enough.
0:48:24 > 0:48:29- What I actually need...- Can you just see him there on bass guitar,
0:48:29 > 0:48:33laying it down? It's like that, isn't it?
0:48:33 > 0:48:35What I have got here is some tomato.
0:48:35 > 0:48:37Again, I only like to use the flesh of tomato.
0:48:37 > 0:48:40There is no tomato puree, let's just use the flesh.
0:48:40 > 0:48:42You can leave the skins on if you want to,
0:48:42 > 0:48:45but here, I have just chopped some up roughly to put in here.
0:48:45 > 0:48:48I just want to get the flesh flavour from the tomato into the sauce,
0:48:48 > 0:48:50so we can add a bit of tomato at this stage.
0:48:52 > 0:48:58In terms of rock 'n' roll, though, is this Maybelline?
0:48:58 > 0:49:01Where is this dish in your feelings?
0:49:01 > 0:49:03Is that the heart of the British stomach?
0:49:03 > 0:49:06I can't think of a really good question to ask you,
0:49:06 > 0:49:07the kitchen is so hot.
0:49:07 > 0:49:10I really do believe that this is the heart of British cooking.
0:49:10 > 0:49:13This is what British cooking is all about.
0:49:13 > 0:49:15I think this holds all the fundamental elements
0:49:15 > 0:49:18of good cooking, it really does. I think cooking things on the bone,
0:49:18 > 0:49:21and particularly a thick bone like this, there is
0:49:21 > 0:49:25far more skill in cooking this than any duck breast or chicken breast
0:49:25 > 0:49:27that you might get in France.
0:49:27 > 0:49:31With this, the degree of cooking for oxtails has to be absolutely perfect.
0:49:31 > 0:49:34It has to be tender, but not falling off the bone and stringy.
0:49:34 > 0:49:38And you can't undercook it, where it's tough and you can't even get it off the bone.
0:49:38 > 0:49:42And all that takes about three hours. Shut up. You have been bossy enough.
0:49:42 > 0:49:44It takes about three hours.
0:49:44 > 0:49:47My director will dream up some little interlude.
0:49:47 > 0:49:50We will have a glass or maybe even a cup of tea,
0:49:50 > 0:49:53and we will be back when this is beautifully cooked and taste it.
0:49:53 > 0:49:54Look in there, Richard.
0:49:54 > 0:49:56Slow cooking in the oven.
0:49:59 > 0:50:00# Every morning, true as the clock
0:50:00 > 0:50:03# Somebody hears the postman's knock
0:50:03 > 0:50:06# Every morning, true as the clock
0:50:06 > 0:50:09# Somebody hears the postman's knock. #
0:50:11 > 0:50:14Dans les villages du Devon, on se prepare pour la foire de camp.
0:50:14 > 0:50:16Devant le pub, coin populaire du village,
0:50:16 > 0:50:19les passiones du folklore font leurs repetitions.
0:50:19 > 0:50:23Car cette annee, ce sont les gens du Devon, les Devoniens,
0:50:23 > 0:50:26comme on dit, qui sont invites d'honneur a la foire.
0:50:26 > 0:50:28Un, deux, trois!
0:50:30 > 0:50:33So, there it is, that was an amusing interlude.
0:50:33 > 0:50:36Whack the thing on the plate, old bean. What have you done in the meantime?
0:50:36 > 0:50:38I've strained out the sauce into there,
0:50:38 > 0:50:41added a little diced vegetables, same that are in there but nice
0:50:41 > 0:50:43and small, just cooked in a little butter, a little bit of onion
0:50:43 > 0:50:45and tomato and also thrown in some parsley.
0:50:45 > 0:50:47If we could just put that there.
0:50:47 > 0:50:50I think it's a nonsense to start sprinkling things with parsley.
0:50:50 > 0:50:53Let's put it in and get all the flavour out.
0:50:53 > 0:50:57So here we have typical British cooking, very rustic on the plate,
0:50:57 > 0:51:00full of colour and a lovely shine to the sauce.
0:51:02 > 0:51:05This is what oxtails can do for a sauce.
0:51:05 > 0:51:07So I'm just going to nap this on top and here I hope
0:51:07 > 0:51:11we have Britain's signature dish, braised oxtail.
0:51:11 > 0:51:15Absolutely brilliant. Richard, sniff into that.
0:51:15 > 0:51:19If only the camera could sniff. Oh, boy, it smells so good.
0:51:19 > 0:51:23But I tell you what, if food was paintings,
0:51:23 > 0:51:26this wouldn't be a Van Gogh. I mean, he encapsulated the spirit of Provence.
0:51:26 > 0:51:29This would be a... What? A Joshua Reynolds, wouldn't it?
0:51:29 > 0:51:33Difficult to find, a bit in the attic, absolutely brilliant
0:51:33 > 0:51:34and truly British.
0:51:40 > 0:51:44In my Somerset jaunt, I couldn't resist visiting the old alma mater, Wellington School.
0:51:44 > 0:51:47The last time I came round here was on a push-bike
0:51:47 > 0:51:49and they gave me 50 lines.
0:51:52 > 0:51:54POLICE SIREN
0:51:56 > 0:51:58GLASS SMASHES
0:52:00 > 0:52:01Great showing off, isn't it?
0:52:01 > 0:52:04Of course, you've got to be in the sixth form to drive on the grass.
0:52:04 > 0:52:06But actually I'm a bit nervous
0:52:06 > 0:52:09because I'm going to meet a few old chums, my old masters.
0:52:09 > 0:52:11They'll probably be about 104 now.
0:52:12 > 0:52:15CONGREGATION SINGS
0:52:31 > 0:52:33You might think this is self-indulgent,
0:52:33 > 0:52:37you might think it is nostalgic, you might think it is a bit wet. It's not true.
0:52:37 > 0:52:41This is actually where, 30 years ago, I developed my first real
0:52:41 > 0:52:43passionate interest in food.
0:52:43 > 0:52:47I mean, after a hard day learning Latin, playing rugby and scoring tries,
0:52:47 > 0:52:51the school dinner was what you really looked forward to.
0:52:51 > 0:52:52But, my God, times have changed.
0:52:52 > 0:52:56I mean, we used to have a drum of baked beans or butter beans,
0:52:56 > 0:52:58a vat of stew, and that was it sometimes.
0:53:00 > 0:53:03But now, look, you can have baked gammon, roast chicken,
0:53:03 > 0:53:08smoked mackerel, tuna fish, assorted cheeses, coleslaw, potatoes, melons.
0:53:08 > 0:53:11You can have roast beef, Yorkshire pudding, chicken casserole,
0:53:11 > 0:53:15seafood au gratin, cheese and broccoli quiche, beef burger
0:53:15 > 0:53:18and roll, three vegetables, apple tart and stuff like that.
0:53:20 > 0:53:21Wine's extra.
0:53:24 > 0:53:27But I tell you one thing - never mind the vegetarian stews,
0:53:27 > 0:53:31never mind the quiches, one thing that hasn't changed - yippee -
0:53:31 > 0:53:33is the steamed pudding with chocolate sauce.
0:53:33 > 0:53:36Now, that is a part of a real school dinner
0:53:36 > 0:53:41and I'm going to have three bowls of this, so it's not all bad.
0:53:41 > 0:53:45I felt quite tearful after that morning but I soon cheered up
0:53:45 > 0:53:49when I met my old baker chum Margaret Vaughan in Frome.
0:53:49 > 0:53:51- So, how have you been? I haven't seen you for what, a year?- Too long.
0:53:51 > 0:53:54Too long, dear friend. I've been very well. I've missed you.
0:53:54 > 0:53:58- Have you been busy? - I've been absolutely frantic. I've been really, really busy.
0:53:58 > 0:54:02Well, you become very, very popular. Of course I'm not at all surprised.
0:54:02 > 0:54:04Oh, you are so smooth.
0:54:04 > 0:54:06Be careful with this, you're going to fall in it.
0:54:06 > 0:54:09- It's pretty, isn't it? - Isn't it lovely? Never dries up.
0:54:09 > 0:54:12Very cold. Yes. Do you know, the extraordinary thing is,
0:54:12 > 0:54:15my bakery used to be a fishmonger for about 180 years
0:54:15 > 0:54:19and the fishmonger would come out and wash the fish in the stream.
0:54:19 > 0:54:22- How nice.- Isn't it marvellous? - But this isn't a history lesson.
0:54:22 > 0:54:24- This isn't Look At Life or anything like that.- Oh.
0:54:24 > 0:54:26It's a cookery programme, you silly old bat.
0:54:26 > 0:54:31- So have your flowers because I love you and take me to your hot, steaming kitchen.- Oh, I can't wait.
0:54:31 > 0:54:34That's will, of course, fade on the bosom of a flirt.
0:54:34 > 0:54:36What a cruel thing to say.
0:54:36 > 0:54:37SHE GIGGLES
0:54:37 > 0:54:40Now an old Somerset dish is cod cheeks and tongues.
0:54:40 > 0:54:42You know, we British are so wasteful.
0:54:42 > 0:54:45All this wonderful rich flesh usually gets fed to the cat
0:54:45 > 0:54:49but Margaret simply rolls them in fresh breadcrumbs and fries them
0:54:49 > 0:54:52in butter for a few moments, and they taste as good as fresh scallops
0:54:52 > 0:54:54but cost a fraction of the price.
0:54:54 > 0:54:57- Don't go too far away, sweetheart. He's nice, isn't he?- He's lovely.
0:54:57 > 0:55:00- You shouldn't shout at him as much, shouldn't you?- It's not...
0:55:00 > 0:55:03Now then, you can come here. This is what he says, doesn't he?
0:55:03 > 0:55:05He says, "Down here, Richard." That's it.
0:55:05 > 0:55:08I've seen him on some of those programmes. He's quite rude to you.
0:55:08 > 0:55:11- Where are you, dear heart?- I'm here, sweetness and light.- Oh, come along.
0:55:11 > 0:55:14- You're supposed to be helping me do this.- I know.
0:55:14 > 0:55:17You're drinking all that cider behind my back.
0:55:17 > 0:55:21Now that is all going to fry gently away.
0:55:21 > 0:55:26Actually only for about a minute and a half. Turn them over.
0:55:26 > 0:55:30I mean, really hardly any time at all. Because they need very little.
0:55:30 > 0:55:35OK, now tell me, what is this lovely green oinks-looking liquid in here?
0:55:35 > 0:55:37- Oinks?- Oinks?- That's a nice word.
0:55:37 > 0:55:40That is gooseberry and tarragon sauce.
0:55:40 > 0:55:44- Be careful, sweet, that's hot. Isn't it lovely?- It's beautiful.
0:55:44 > 0:55:45And that goes with the...?
0:55:45 > 0:55:48And that is a lovely piquant sauce that we'd serve with these.
0:55:48 > 0:55:52And to go with it, because these are all very soft and gentle...
0:55:52 > 0:55:56See these, really, it's marvellous. The housewife should buy these.
0:55:56 > 0:55:59There are so inexpensive.
0:55:59 > 0:56:03Most of the fishmongers... They don't have to buy the whole head.
0:56:03 > 0:56:05Look at that lovely white flesh. Can you see that?
0:56:05 > 0:56:07Isn't it making your mouth water? Isn't it lovely?
0:56:07 > 0:56:10And they're almost done. Oh, I'm sorry, am I...?
0:56:10 > 0:56:15No, it's fine, it's fine. I recognise when I'm in front of a real trouper.
0:56:15 > 0:56:19- You know, I'll take a back seat. Now, listen...- I didn't mean to do this.
0:56:19 > 0:56:21She's going to do that. We've actually got, upstairs,
0:56:21 > 0:56:25sitting, eight beautiful maidens who work in this fine restaurant
0:56:25 > 0:56:29with Margaret and I've got to cook them the other half of their lunch, which is rabbit.
0:56:29 > 0:56:32And I don't want a little bunny-wunny in my little wo-boat
0:56:32 > 0:56:36- because the bunny be cwazy and bite me in the thwoat.- Bunny?
0:56:36 > 0:56:41Was by the throat, wasn't it? Remember that Tom Paxton song? Brilliant, about President Carter.
0:56:41 > 0:56:43Back to the real business now, Richard.
0:56:43 > 0:56:44We've had all the jokes, all the fun.
0:56:44 > 0:56:46The imperial spin round of the ingredients.
0:56:46 > 0:56:48We know we've got rabbit joint and all that business.
0:56:48 > 0:56:52Fresh field mushrooms chopped, parsley, root vegetables,
0:56:52 > 0:56:57in this case onions and carrots, fresh thyme, good bacon,
0:56:57 > 0:57:01tomato puree, garlic, rabbit I've already referred to,
0:57:01 > 0:57:03dredged in seasoned flour, OK,
0:57:03 > 0:57:07and the star of this particular little show is going to be the goosegog wine,
0:57:07 > 0:57:10the sparkling gooseberry champagne.
0:57:10 > 0:57:13Mushrooms at this stage can go into here with the bacon.
0:57:17 > 0:57:21That and the carrots and onions, and they can all brown off quite nicely.
0:57:24 > 0:57:25My champagne.
0:57:25 > 0:57:27Do you know, the sound man
0:57:27 > 0:57:30in television programmes doesn't like frying noises
0:57:30 > 0:57:33but he insists on having that kind of noise
0:57:33 > 0:57:36and yet it is the most uncool way to open a bottle of champagne.
0:57:36 > 0:57:39It should be opened so that it makes no noise at all.
0:57:39 > 0:57:42Right, that's all going well. Flip over here.
0:57:42 > 0:57:45These are browning nicely. Free-range...
0:57:45 > 0:57:49Not free-range but actually wild rabbit. Going well. Over like that.
0:57:53 > 0:57:55My little fingers...have to be used.
0:57:58 > 0:58:02Turn these things over. Those are brown, those are sealed, OK.
0:58:02 > 0:58:05- Maximum... Who's talking to me? - Oh, I'm sorry, I'm back, I'm back.
0:58:05 > 0:58:08- Where have you been? - I brought a loving cup.
0:58:08 > 0:58:11I didn't see why you should get it all your own way.
0:58:11 > 0:58:13You've been to the junk shop.
0:58:13 > 0:58:16- I thought you'd gone to Marks & Spencer.- Oh, I say!
0:58:16 > 0:58:19Just keep an eye on there for a second.
0:58:19 > 0:58:23- Isn't it gorgeous? Can I help?- You can help by being quiet for a moment.
0:58:23 > 0:58:27- You always give me the difficult things to do.- I'm busy, all right?
0:58:27 > 0:58:34- You don't want me to touch it. - Stand here. Hold that. And shut up.
0:58:37 > 0:58:39I'm cooking, Margaret. This is, after all, my job.
0:58:39 > 0:58:43I'm not a television presenter, I'm not an interviewer...
0:58:43 > 0:58:45That's what I'm like.
0:58:45 > 0:58:48I don't work on Tomorrow's World or anything like that.
0:58:48 > 0:58:51Actually, I'm a cook, and if it's all right with you...
0:58:51 > 0:58:53It smells heavenly.
0:58:53 > 0:58:55I wish we could have a smelling television.
0:58:55 > 0:58:58Yes, a smellyvision, they used to have it in 1984.
0:58:58 > 0:59:02Right, so we've got all our nice bits and pieces in there.
0:59:02 > 0:59:08A bit of thyme - I don't have enough of it. Get the dreadful pun there?
0:59:08 > 0:59:11Parsley. And then...
0:59:11 > 0:59:15We add our tomato puree, which we will stir and that will all mix in
0:59:15 > 0:59:24- in a moment or two. Like that. Then...- Oh, look!- English...
0:59:24 > 0:59:28- goosegog sparkling wine.- Lovely.
0:59:28 > 0:59:30OK, what will have to happen now,
0:59:30 > 0:59:33you'll probably go walking around the Somerset Levels or watching
0:59:33 > 0:59:36combine harvesting or they'll probably cut to a song. I don't know.
0:59:36 > 0:59:38He's quite a clever bloke and filling up with interludes
0:59:38 > 0:59:41because the next time you see this dish...
0:59:41 > 0:59:43Richard, just have a look before it goes into the oven.
0:59:43 > 0:59:47You all know what the oven looks like. It goes into the oven covered with foil.
0:59:47 > 0:59:50- It'll be in there for about an hour-and-a-half.- Not much longer.
0:59:50 > 0:59:54- Not much longer.- Look at that lovely fleshy piece. I bags that bit.
0:59:54 > 0:59:55You can have it later.
0:59:55 > 0:59:58An hour-and-a-half and it'll be on the table. Is that Somerset?
0:59:58 > 1:00:03That reminds me of the meadows and the green fields and...
1:00:03 > 1:00:05Ah! Somerset. You're brilliant.
1:00:05 > 1:00:08I tell you what, I'm not only brilliant about cooking,
1:00:08 > 1:00:11I'll be running sort of business management programmes as well
1:00:11 > 1:00:14because she's taken my correspondence course. The reason she's
1:00:14 > 1:00:17so successful here in Frome, she surrounds herself with caring,
1:00:17 > 1:00:22intelligent, loving, helpful staff. And that's where it's at, isn't it?
1:00:22 > 1:00:25- Especially the caring. - Let's go and serve them.
1:00:25 > 1:00:28- They're hungry.- Yes, I think they're hungry, they deserve it.
1:00:35 > 1:00:36Classic Keith Floyd there.
1:00:36 > 1:00:38Now, we're not cooking live in the studio today
1:00:38 > 1:00:41so instead we're looking back at some of the great recipes
1:00:41 > 1:00:42from the back catalogue.
1:00:42 > 1:00:44Still to come on today's Best Bites...
1:00:44 > 1:00:49Nigel Haworth and Phil Howard battle it out in the Saturday Kitchen omelette challenge.
1:00:49 > 1:00:50Both are keen to succeed
1:00:50 > 1:00:54and I can reveal that one of them has a secret ingredient up his sleeve.
1:00:54 > 1:00:56Find out more a little bit later on.
1:00:56 > 1:01:00And the Italian whirlwind Gennaro Contaldo gets a little helping hand
1:01:00 > 1:01:02from Nigella Lawson when he cooks duck.
1:01:02 > 1:01:05Nigella has to work for lunch as he serves duck with pomegranate
1:01:05 > 1:01:09and sauteed endive. And Laurie Brett faced her Food Heaven or Food Hell.
1:01:09 > 1:01:12Would she get her Food Heaven - blueberries with an individual
1:01:12 > 1:01:15blueberry and blackberry pie served with fresh cream?
1:01:15 > 1:01:17Or would she get her dreaded Food Hell -
1:01:17 > 1:01:21peas in a pan-fried chicken with peas, lettuce and pancetta?
1:01:21 > 1:01:24Find out what she gets to eat at the end of today's show.
1:01:24 > 1:01:27Now it's time for a seasonal lunch, Aussie style, as Bill Granger
1:01:27 > 1:01:31brightens up a cold December day with a bit of Australian summer.
1:01:31 > 1:01:34- It's great to have you back on the show, Bill. - Good morning. How are you?
1:01:34 > 1:01:37- I'm very well, very well. I see you've got your T-shirt on.- I know!
1:01:37 > 1:01:40- Straight off the plane in your Speedos and your T-shirt.- Speedos?
1:01:40 > 1:01:43- Go on, then. What are we cooking? - Well, look, Christmas and ham...
1:01:43 > 1:01:46for me, I can never have Christmas without a ham. I love it.
1:01:46 > 1:01:48When I grew up, dad was a butcher,
1:01:48 > 1:01:52- and he used to always roast ham at Christmas. I loved it. - Yeah, exactly, all right.
1:01:52 > 1:01:54I'm going to glaze this with a slightly unusual glaze.
1:01:54 > 1:01:58- Because normally we would do it with honey and cloves. - Yeah, really traditional.
1:01:58 > 1:02:02- But Christmas is about sweet things so I'm going to do this with hoisin...- Listening? Sweet things.
1:02:02 > 1:02:05Yeah, I know you can mix it up. Heaven and hell together.
1:02:05 > 1:02:09You've got some hoisin sauce, plum sauce, soy sauce,
1:02:09 > 1:02:11some sweet sherry, dry sherry or Chinese wine,
1:02:11 > 1:02:13a bit of five-spice powder, some sugar
1:02:13 > 1:02:15and then I'm going to stud it with star anise.
1:02:15 > 1:02:17We'll get onto that later but, hoisin,
1:02:17 > 1:02:20you're going to warm that up. That's made from fermented soya beans?
1:02:20 > 1:02:22Fermented soya beans. With this glaze,
1:02:22 > 1:02:24you only want to heat it to dissolve the sugar.
1:02:24 > 1:02:27You don't need to cook it too long. Reduce it a little bit.
1:02:27 > 1:02:32- And what's that you just put in? - That's the sherry. The brown sugar.
1:02:32 > 1:02:34Now, it seems that these are all quite oriental flavours
1:02:34 > 1:02:38but when it cooks up and goes on the ham, it doesn't taste like that.
1:02:38 > 1:02:41It tastes incredibly Christmassy, all those sweet, spicy things.
1:02:41 > 1:02:44- So I put the soy in there. - You can tell I'm a Yorkshireman.
1:02:44 > 1:02:48- You could work for me.- Don't waste anything.- Add a bit of five-spice.
1:02:48 > 1:02:50That will really lift it. Now I've got the ham.
1:02:50 > 1:02:55This has been precooked but... Which I find easier, I've got to say.
1:02:55 > 1:02:58But if people were buying a ham, particularly in its raw state,
1:02:58 > 1:03:00when it's salted, what you need to do is leave it.
1:03:00 > 1:03:02- Under running water. - Running water overnight?
1:03:02 > 1:03:05Yes, which you can't do in Australia because of water restrictions.
1:03:05 > 1:03:08No, you have to be very careful now with water.
1:03:08 > 1:03:12They do it here, to be honest! Running water all night?
1:03:12 > 1:03:14You don't, just leave it running all night.
1:03:14 > 1:03:16Find a local leak and put it there.
1:03:16 > 1:03:19Chris, you can put it in your swimming pool.
1:03:19 > 1:03:22I haven't got a swimming pool. I haven't got a Saturday car, either!
1:03:22 > 1:03:23Exactly!
1:03:23 > 1:03:27What we want to do - I've cut a little zigzag pattern around it,
1:03:27 > 1:03:29that'll look nice - is take the skin off.
1:03:29 > 1:03:32- Just use your hand...- Yep. - ..to lift up the fat.
1:03:32 > 1:03:34You don't want to cut it off
1:03:34 > 1:03:37because you don't want to cut all that fat off, you want to get...
1:03:37 > 1:03:38And by doing that...
1:03:38 > 1:03:40So we're leaving the fat on but just taking the skin off?
1:03:40 > 1:03:43Yeah, because the fat will melt down when we roast it.
1:03:43 > 1:03:45- Yep.- Just use your fingers.
1:03:45 > 1:03:48It seems a bit revolting but it's actually the best way to do it.
1:03:48 > 1:03:51If it really makes you a bit squirmish,
1:03:51 > 1:03:54it's a good thing for the guys in the household.
1:03:54 > 1:03:55But ham's so good for Christmas.
1:03:55 > 1:03:58- It can last from Christmas to New Year.- Exactly, when people pop over.
1:03:58 > 1:04:00That's what I like about it. It's great.
1:04:00 > 1:04:02People have often got a lot of time off,
1:04:02 > 1:04:04and it's a great way to entertain.
1:04:04 > 1:04:08- Would you use this?- Pardon? - Would you use this?
1:04:08 > 1:04:11I don't know, I sometimes keep it and put it on there to keep
1:04:11 > 1:04:15- the ham a little bit...you know. - Mate, salt these - pork scratchings.
1:04:15 > 1:04:19- That'd be fantastic. Christmas, yeah, nibbles.- Lovely.
1:04:19 > 1:04:25I'm cutting a diagonal... Take that bit off. Just in across here.
1:04:25 > 1:04:27You don't want to score it too far down.
1:04:27 > 1:04:32If you do, the ham is going to... The fat will fall off when you bake it.
1:04:32 > 1:04:34- So through the fat, not through the meat so much?- Exactly.
1:04:34 > 1:04:36- Just scoring it.- Yep.
1:04:36 > 1:04:40That's a bit... I'll get that off. Cross into that diamond pattern.
1:04:40 > 1:04:42For Christmas, this in the middle of the table...
1:04:42 > 1:04:46And the great thing is you can get it cooked up earlier in the morning
1:04:46 > 1:04:48and then, if you want to do any roasted hot meat,
1:04:48 > 1:04:52whether it be turkey, chicken, pork, you've got the oven space.
1:04:52 > 1:04:54It's so inexpensive when you buy a ham like this.
1:04:54 > 1:04:56- Great value.- It feeds so many.
1:04:56 > 1:04:59I eat leftover ham frittata at breakfast in the morning
1:04:59 > 1:05:01with a bit of cheese.
1:05:01 > 1:05:05I've got star anise. I might glaze it first. Let's pop that on there.
1:05:05 > 1:05:08- Pop that over here. - Yeah.- There you go.
1:05:08 > 1:05:11In real time, I'd let this cool down a little bit just to thicken up.
1:05:11 > 1:05:14If we wanted to boil hams, how long would you cook them for, generally?
1:05:14 > 1:05:18- A ham like that, about 3½?- Yeah, it's about 20 minutes per 500g.
1:05:18 > 1:05:22- About 3½ hours.- Yeah. Let's just drag that on there.
1:05:22 > 1:05:24You can see that great glaze.
1:05:24 > 1:05:26You know the trick, James? Test the mustard bone.
1:05:26 > 1:05:29- Test this one?- At the top, yep. It's called the mustard bone.
1:05:29 > 1:05:32- If you twist it, pull it out, then it's ready.- Then it's cooked.
1:05:32 > 1:05:35- You can cover that up. I save a little bit...- Full of tips, isn't he?
1:05:35 > 1:05:37Any tips on saving water?
1:05:37 > 1:05:40LAUGHTER Shower with a friend!
1:05:40 > 1:05:44- Shower with a friend!- OK.
1:05:44 > 1:05:47Let's pop that on there.
1:05:47 > 1:05:49I'll just stud that with some star anise.
1:05:49 > 1:05:52This is a bit of a modern twist on using cloves.
1:05:52 > 1:05:55It's, again, that really spicy sweet meat thing.
1:05:55 > 1:05:57Star anise, obviously got that aniseed-y, fennel sort of flavour.
1:05:57 > 1:05:59Yeah, but again, it works.
1:05:59 > 1:06:03You think of all those great Christmas traditions
1:06:03 > 1:06:06like sweetmeats and spices, it works really well.
1:06:06 > 1:06:08Even if people are a bit worried about it, this ham...
1:06:08 > 1:06:11The star shape looks so good as well. Looks really Christmassy.
1:06:11 > 1:06:13It does. And look, it's fun with Christmas.
1:06:13 > 1:06:15I often cook really easy, simple things
1:06:15 > 1:06:18but I think Christmas is that time to make a bit more of an effort...
1:06:18 > 1:06:21- Yep.- ..and fun. Let's pop that in the oven.
1:06:21 > 1:06:23OK. So how long does this go in for?
1:06:23 > 1:06:27That's going to take about 40 minutes at 180-200.
1:06:27 > 1:06:30- You want to heat it through. - Do you keep basting it or not?
1:06:30 > 1:06:32I baste it once or twice.
1:06:32 > 1:06:34Just have a look at it, just to keep it glossy
1:06:34 > 1:06:36and even five minutes before the end.
1:06:36 > 1:06:38The secret is not too hot, otherwise it'll burn.
1:06:38 > 1:06:42I like to serve roast potatoes with it, but you can do Nigella's roast potatoes with the goose fat,
1:06:42 > 1:06:46really rich and delicious. On Boxing Day, I like to serve it with potato salad.
1:06:46 > 1:06:50- Make a really fresh potato salad rather than a mayonnaise one.- OK.
1:06:50 > 1:06:52I always find, with Christmas, I just overeat.
1:06:52 > 1:06:56I find myself popping chocolates on the way to bed, nougat.
1:06:56 > 1:06:58So Boxing Day, I like to eat a little bit lighter.
1:06:58 > 1:07:018,000 calories, the average person takes in on Christmas Day.
1:07:01 > 1:07:04It's amazing. You just do it, don't you? You just go crazy.
1:07:04 > 1:07:06- Which is part of the fun of it, isn't it?- There you go.
1:07:06 > 1:07:09So, we've got...peppers? What else wants to go in here?
1:07:09 > 1:07:11Green peppers, we've got some potatoes over there.
1:07:11 > 1:07:15Do you just want to drain those? New potatoes boiling.
1:07:15 > 1:07:17It's a great combination, potatoes and ham.
1:07:17 > 1:07:19- Fantastic.- Superb, not just in soups,
1:07:19 > 1:07:22but also particularly good in salads, great for something like this.
1:07:22 > 1:07:25And you can use a normal mayonnaise one if you like,
1:07:25 > 1:07:28but I quite like this... After all that rich food,
1:07:28 > 1:07:30I really crave something a bit fresh.
1:07:30 > 1:07:36Some spring onions in there. And again, the onions just lift...
1:07:36 > 1:07:40I'll leave you to chop those, I'll get the ham out of the oven.
1:07:40 > 1:07:44- We got one that's been in here. Look at that.- How's it looking?
1:07:44 > 1:07:47It looks so impressive, this, when you take it to the table,
1:07:47 > 1:07:50- but look at this. - Fantastic, isn't it? Look at that.
1:07:50 > 1:07:53- Fantastic.- Oh!- It looks awesome. - Look at that. Beautiful.
1:07:53 > 1:07:55Mm, and smell all of those great spices.
1:07:55 > 1:07:58Smelling delicious.
1:07:58 > 1:08:00Drain those potatoes, I've got a bit of chilli, for spice.
1:08:00 > 1:08:03You've paid for your return ticket back to Oz, there you go.
1:08:03 > 1:08:05- Ha-ha!- Brilliant. What's next?
1:08:05 > 1:08:08- Have you drained the potatoes for me? - Potatoes are done.
1:08:08 > 1:08:10- They get thrown in here as well? - Just pop them in.
1:08:10 > 1:08:12- Put a bit of chilli for spice.- OK.
1:08:12 > 1:08:15Up to you, if you don't like it too spicy.
1:08:15 > 1:08:18Some olive oil. Want to pour a bit of olive oil on there and salt and pepper?
1:08:18 > 1:08:22- Yeah, some olive oil.- And salt. I really like dressing. Lemon juice.
1:08:22 > 1:08:24The Aussies don't call spring onions spring onions, do they?
1:08:24 > 1:08:28- What do they call them?- They're called different things in different states.
1:08:28 > 1:08:29In Victoria, spring onions...
1:08:29 > 1:08:31We gave you the language and what have you done with it?
1:08:31 > 1:08:33Totally bastardised it all!
1:08:33 > 1:08:36- Shortened everything... - And then thrash us at cricket.
1:08:36 > 1:08:41- Exactly!- It's not over yet. - It's not!- Oh!- No, it is, really.
1:08:41 > 1:08:43- Exactly!- They have to get a handicap.
1:08:43 > 1:08:48They give Ricky Ponting a strap-on leg!
1:08:48 > 1:08:53- There we go. Now, give that a mix. - OK. Want me to stir that together?
1:08:53 > 1:08:57- I'll leave you to carve.- Carve a bit off here. Look at that, fantastic.
1:08:57 > 1:09:01- Want a bigger knife?- You don't want to eat the star anise, take it off. Bigger knife would be great.
1:09:01 > 1:09:07- Pull the star anise off. - OK, you carve away.
1:09:07 > 1:09:09It's just a simple little light salad.
1:09:09 > 1:09:11So you don't have much turkey, do you?
1:09:11 > 1:09:13Have you got rid of our turkey as well?
1:09:13 > 1:09:16Look, turkey, I tend to cook turkey breast.
1:09:16 > 1:09:19A friend of mine's a butcher and he gets turkeys returned to him
1:09:19 > 1:09:22after Christmas because they wouldn't fit into people's ovens.
1:09:22 > 1:09:26- Do you believe it?- What kind of turkeys have you got out there?
1:09:26 > 1:09:31- Exactly!- Have you got ostriches? - Yeah, emus! That's what they do.
1:09:31 > 1:09:33- There we go, clean that up. - That looks stunning.
1:09:33 > 1:09:35Remind us what that is again.
1:09:35 > 1:09:38- We've got a hoisin-glazed ham and a spicy lemon potato salad.- Beautiful.
1:09:38 > 1:09:42- While you have a look at that? I'll put this on here.- Wow, beautiful.
1:09:45 > 1:09:48- We'll bring it over.- That ham looks beautiful. So juicy and pink.
1:09:48 > 1:09:51Bring it over, I'll bring this over.
1:09:51 > 1:09:54- Here we go.- Just give that a try, Chris.- Okey-dokey.
1:09:54 > 1:09:56- Chris, dive into that. - It looks amazing.
1:09:56 > 1:09:59I prefer the oven on the right cos all the stuff's cooked in that one.
1:09:59 > 1:10:00LAUGHTER
1:10:00 > 1:10:05- There you go.- OK, this is gorgeous. - You're a big foodie.- OK.
1:10:05 > 1:10:08You're much more of a meat-eater, so you dive into that one.
1:10:08 > 1:10:09- 100% stunning.- There's yours!
1:10:09 > 1:10:12- That's more you for Christmas! - "I'm done here!"
1:10:12 > 1:10:15- He's a happy man. - The potatoes are gorgeous.
1:10:15 > 1:10:18The texture of the potatoes is similar to the texture of the ham.
1:10:18 > 1:10:21- They both melt in the mouth. - That smoothness goes together.
1:10:21 > 1:10:24- Glaze is great.- Christine? - Fantastic, really lovely.- Well done.
1:10:24 > 1:10:26The glaze...and this is served hot or cold?
1:10:26 > 1:10:28You can serve it hot or room temperature.
1:10:28 > 1:10:31You'll have it cold a few days afterwards, so go hot.
1:10:31 > 1:10:35You know as this cools down, how quickly does it lose its texture?
1:10:35 > 1:10:38- Does it become a different kind of meat?- A couple of hours. It's so big
1:10:38 > 1:10:41and it's got the bone in. If you want it to stay hot,
1:10:41 > 1:10:43- put foil on it, let it sit on the bench.- And it won't dry out?
1:10:43 > 1:10:46- No, it'll be beautiful and tender. - Perfect.- Happy with that?
1:10:46 > 1:10:48- Yeah, lovely.- Very good.
1:10:48 > 1:10:51It's all right. I was always taught not to talk with my mouth full!
1:10:51 > 1:10:53On this show, you have no choice!
1:10:53 > 1:10:56I love the fact you leave the fat on, it keeps it so juicy.
1:10:56 > 1:10:58- Yeah.- The glaze is beautiful. - Brilliant.
1:11:02 > 1:11:05I don't think I've tasted a finer Christmas ham.
1:11:05 > 1:11:07Well, apart from my mother's, of course.
1:11:07 > 1:11:10Phil Howard was determined to beat seasoned Omelette Challenge veteran
1:11:10 > 1:11:13Nigel Haworth when he took on the Omelette Challenge,
1:11:13 > 1:11:16but they'd have to produce an omelette of distinction.
1:11:16 > 1:11:18That's the theory, anyway. Let's find out.
1:11:18 > 1:11:22Right, let's get to business. Usual rules apply. Three-egg omelette cooked as fast as you can.
1:11:22 > 1:11:25- Nigel, pretty respectable time, 21 seconds there.- Very good.
1:11:25 > 1:11:27Phil, anybody you'd like to beat?
1:11:27 > 1:11:30I'm not fussed. 21 seconds? It cannot have been an omelette.
1:11:30 > 1:11:32We'll soon find out. Clocks on the screens, please.
1:11:32 > 1:11:34Three, two, one...go!
1:11:34 > 1:11:37FAST-PACED MUSIC PLAYS
1:11:47 > 1:11:50It's the competition element, that's the thing.
1:11:50 > 1:11:52They say that they don't take it seriously,
1:11:52 > 1:11:54but look at the looks on their faces.
1:11:57 > 1:11:59It's got to be an omelette.
1:12:02 > 1:12:05- Oh, we've got... - LAUGHTER
1:12:05 > 1:12:06You've got the truffle?
1:12:06 > 1:12:10- We think you might lose this one, Nigel!- There you go.
1:12:12 > 1:12:14- GONG SOUNDS - At last, look, a proper omelette!
1:12:14 > 1:12:16That deserves a round of applause. Hooray!
1:12:16 > 1:12:18APPLAUSE
1:12:18 > 1:12:20Five years, I've waited for that!
1:12:20 > 1:12:24Instead, every Saturday I have to wake up to this stuff. Look at it!
1:12:24 > 1:12:28- That's just...- That's nearly there. - Nearly there!
1:12:28 > 1:12:32- And he's got truffles.- You should be ashamed!- It's still alive, is that!
1:12:32 > 1:12:34Now, check this out.
1:12:34 > 1:12:38- Go on, I know you want to taste it. - Perfect.- That's why. Look, baveuse.
1:12:38 > 1:12:41- Where's that truffle? - That's raw there.
1:12:41 > 1:12:44- That's not raw, that's baveuse. - That's not raw, that's unctuous.
1:12:44 > 1:12:46- That's just lubri... - That's lubrication in the middle.
1:12:46 > 1:12:49That is filth. That might be a little bit under.
1:12:49 > 1:12:52- Slightly under.- But it's an omelette.
1:12:52 > 1:12:55Phil Howard...
1:12:55 > 1:12:58- Straight to the top, pole position.- You did it...
1:13:01 > 1:13:05..in 38.24 seconds but because you got black truffle in it,
1:13:05 > 1:13:10I've knocked five seconds off, you did it in 33.24 seconds,
1:13:10 > 1:13:11which...you're here.
1:13:12 > 1:13:15- There!- At the top.- Pretty respectable.- At the top.- Nigel?
1:13:15 > 1:13:19- Without my glasses?- Not a chance. There you go.- Oh, come on!
1:13:19 > 1:13:21Not a chance. No!
1:13:26 > 1:13:29You can't beat a truffle, and you can come on again, Phil. Nigel?
1:13:29 > 1:13:30Shame on you!
1:13:30 > 1:13:33Now, it's always been a little chaotic when the great
1:13:33 > 1:13:35Gennaro Contaldo comes to the Saturday Kitchen studio,
1:13:35 > 1:13:37but team his cooking with Nigella Lawson
1:13:37 > 1:13:39thwacking her pomegranates,
1:13:39 > 1:13:41then you've got a recipe that shouldn't be missed.
1:13:41 > 1:13:44- How you doing, mate? - Very well indeed, thank you.
1:13:44 > 1:13:46Appreciative to be with you again here today.
1:13:46 > 1:13:50Well, we tried to phone everybody and everybody was busy at Christmas,
1:13:50 > 1:13:52so you were the only guy that was free. I'm joking!
1:13:52 > 1:13:54- I'm going, I'm going.- What are we cooking?
1:13:54 > 1:13:56What we're going to do, we're going to do this beautiful duck,
1:13:56 > 1:13:58and I'm going to cook with pomegranate,
1:13:58 > 1:14:02and then will be served on beautiful escarole.
1:14:02 > 1:14:07So simple dish, everyone can do. It is Christmas! First, can you...
1:14:07 > 1:14:13I need just some of the leaves like that. Not much. Now, hot water.
1:14:13 > 1:14:16- Can you put some salt inside for me? - I'll do that, no problem.
1:14:16 > 1:14:19Not too much. That's good. Then we have the frying on top here.
1:14:19 > 1:14:22- There you go, Thomas, you can take that home.- Oh, beautiful!
1:14:22 > 1:14:23GUESTS CHATTER
1:14:23 > 1:14:26Season. Make sure you season it properly.
1:14:26 > 1:14:28So you're just blanching this in water?
1:14:28 > 1:14:31- Just blanch it in water, that's it, that's it.- Yeah.
1:14:31 > 1:14:35Just blanch them in nicely. Salt and pepper.
1:14:35 > 1:14:39- Paper is the right word or pepper? - Paper? No, pepper.- Writing paper.
1:14:39 > 1:14:40THEY LAUGH
1:14:42 > 1:14:45How long you been in England?! Go on, how long you been in England?
1:14:45 > 1:14:48- 35 years.- That's longer than I've been in England!
1:14:48 > 1:14:49GUESTS LAUGH
1:14:51 > 1:14:53So you're a baby and I can teach you something.
1:14:53 > 1:14:55THEY LAUGH
1:14:55 > 1:14:58Let me get the oil inside there. Right, butter goes in, you can see.
1:14:58 > 1:15:01Not much. You can remove if it's too much butter.
1:15:01 > 1:15:05A little bit of oil inside. Fantastic. Go like that.
1:15:05 > 1:15:08And then your duck. Make sure you...
1:15:08 > 1:15:13You press him a little bit, and dust it. You know, just slowly dust it.
1:15:13 > 1:15:16Then, excuse me, can you just move away from here, thank you.
1:15:16 > 1:15:17Where am I going?
1:15:18 > 1:15:20I don't want to make too much.
1:15:20 > 1:15:22You can see you're not the one who cleans up in your house.
1:15:22 > 1:15:28- Yeah, exactly.- Er... Actually, I do. Keep pressing down like that, OK?
1:15:28 > 1:15:31Can you cut that one down a little bit? Yeah, let me just wash my hands.
1:15:31 > 1:15:34- What was that? You want me to do... - Cut it, cut it a little bit.
1:15:34 > 1:15:37- OK, all right. - And let's move this one like that.
1:15:37 > 1:15:41- Can I wash my hands first? - OK.- We've got plenty of time.
1:15:41 > 1:15:44- Yeah, plenty of time. - You always rush and rush and rush.
1:15:44 > 1:15:46This duck cooks nicely.
1:15:49 > 1:15:53What do you want, thin, long pieces or short, stumpy pieces?
1:15:53 > 1:15:57- Just chop them in half.- Chop them in half. All right.- OK, that's good.
1:15:57 > 1:16:02- Can I show you how to actually chop a very fine garlic?- Yeah.
1:16:02 > 1:16:07- OK, here's what you're doing. OK, right. You've done it?- Done that.
1:16:07 > 1:16:11- That's done.- Can you please, in a frying pan... OK, don't...
1:16:11 > 1:16:13I'll doing it, I'm doing it, I'm doing it.
1:16:13 > 1:16:16In a frying pan, can you put some oil, please? Thank you.
1:16:16 > 1:16:19- NIGELLA:- Come on, James! Hurry up!
1:16:19 > 1:16:21I'm just watching you, what you're doing.
1:16:21 > 1:16:23- Do you want this heat on or something?- Yeah. That is on.
1:16:23 > 1:16:25OK, yeah. It's the garlic.
1:16:25 > 1:16:29Actually, an extra bit of the garlic, which is good,
1:16:29 > 1:16:33roughly chopped or finely chopped. Little bit more oil. Come on!
1:16:33 > 1:16:36That is extra virgin olive oil.
1:16:36 > 1:16:40You see, also it will be very good if we have some chilli.
1:16:40 > 1:16:44Not everybody can have a chilli, so use just the garlic.
1:16:44 > 1:16:45- Not everybody can have a chilli?- No.
1:16:45 > 1:16:46JAMES LAUGHS
1:16:48 > 1:16:50Shut up!
1:16:50 > 1:16:51THEY LAUGH
1:16:51 > 1:16:55Yeah, then... There we go. Can you put this inside for me? Inside, yeah?
1:16:55 > 1:16:57GUESTS LAUGH
1:16:57 > 1:17:00- That's it.- God!- Just sweat it.
1:17:00 > 1:17:05Make sure this time it's just when it starts to get brown,
1:17:05 > 1:17:08not sweaty when it's still white, pallid.
1:17:08 > 1:17:10Because you want to give it a little bit of flavour.
1:17:10 > 1:17:12Everybody says, "Don't burn the garlic."
1:17:12 > 1:17:16- Yes, in this particular recipe, you do just brown the garlic.- Yeah.
1:17:16 > 1:17:19- Don't burn the duck, though. - Ah, don't burn the duck.
1:17:19 > 1:17:20Look, a lovely colour.
1:17:20 > 1:17:22Oh, lovely!
1:17:22 > 1:17:24Now, what we need... We need...
1:17:24 > 1:17:27- We need what?- We need... Oh, I can use this frying pan.
1:17:27 > 1:17:28- What do you need?- This one.
1:17:28 > 1:17:30Because it's not finished.
1:17:30 > 1:17:35This is now - because, the gas is nice and high, now we remove...
1:17:35 > 1:17:39- The fat.- This lovely olive oil, as well.
1:17:39 > 1:17:41You see, we brush in nicely.
1:17:41 > 1:17:46Asbestos fingers! So, not to worry.
1:17:46 > 1:17:49Yeah, can I have this one? Thank you very much.
1:17:49 > 1:17:53- Again, put a nice bit of butter. Nice trick. See?- Yeah.
1:17:53 > 1:17:56- Ahh!- What's this for, the sauce to go with it?
1:17:56 > 1:17:58- Yes.- OK, now, this is starting to go brown.
1:17:58 > 1:18:02Ah! Put-Put them inside, come on.
1:18:02 > 1:18:05- Ooh!- It's catching fire.
1:18:05 > 1:18:07I do mine on here, look.
1:18:07 > 1:18:09Look, I don't have to cook 'em no more, mine.
1:18:09 > 1:18:13- Put them inside.- There you go. - There, fantastic, you've done it.
1:18:13 > 1:18:15- Pomegranate.- Pomegranate.
1:18:15 > 1:18:19- Beautiful.- Look, I don't need to have them on the gas.
1:18:19 > 1:18:20Are you using the seeds, or just the juice?
1:18:20 > 1:18:23Just the juice.
1:18:23 > 1:18:26You have them on the gas, I cook without the gas.
1:18:26 > 1:18:27Look at that, beautiful.
1:18:27 > 1:18:29And pomegranate's like a superfood, as well, isn't it?
1:18:29 > 1:18:31- So...- It's the new superfood.
1:18:31 > 1:18:33Very good for you, lot of antioxidants.
1:18:33 > 1:18:35I've just discovered a pomegranate liqueur...
1:18:35 > 1:18:37- Nigella, you have a good way of getting the seeds out.- I do.
1:18:37 > 1:18:40- Just cut it in half and give them a tap.- I give a bit of a thwack.
1:18:40 > 1:18:42- Yeah. Bit of a thwack.- With a wooden spoon.- Shall we do that?
1:18:42 > 1:18:45- Yes!- What we actually do, with a thwack...
1:18:45 > 1:18:50I cut in half, and then I take a wooden spoon and hit it.
1:18:50 > 1:18:52Like that? Shall we?
1:18:52 > 1:18:53No, you need... No, no...
1:18:53 > 1:18:55HE LAUGHS
1:18:55 > 1:18:58- Come on, have a look!- OK.
1:18:58 > 1:19:00You need to be a bit more brutal.
1:19:00 > 1:19:03- Brutal, OK. - You need a woman's hand for that.
1:19:03 > 1:19:05Like this.
1:19:05 > 1:19:06- Oh, look at that!- Beautiful.
1:19:06 > 1:19:08- Mamma mia!- Sorry to interfere. I'll go back now.
1:19:08 > 1:19:10THEY CLAP
1:19:10 > 1:19:12- Well done!- Well done.
1:19:12 > 1:19:15Then again, look at the mess!
1:19:15 > 1:19:18Look at the mess!
1:19:18 > 1:19:21Then you can see, very brutal you have to be.
1:19:21 > 1:19:23- So, you have to put your hand inside...- Yep.
1:19:23 > 1:19:26That is done, can you be so kind and put them on a plate?
1:19:26 > 1:19:28Let's clear this one, because it's done.
1:19:28 > 1:19:30I've never seen so much mess for one dish in my life.
1:19:30 > 1:19:33I know, because you have to be very brutal.
1:19:33 > 1:19:36- You have to be rough! - Right, so you want these...
1:19:36 > 1:19:39- Just a little pile, there? - That's good.
1:19:39 > 1:19:41What a dish! Mamma!
1:19:41 > 1:19:44- Nigella, she agreed with me... - It's perfect.
1:19:44 > 1:19:50- Garlic and escaroles. That is fantastic.- Really, perfectly cooked.
1:19:50 > 1:19:53- Seasoning there?- Yes, please!
1:19:53 > 1:19:56- Yeah, OK.- How do you know I need some seasoning?
1:19:56 > 1:19:58Because if we don't hurry up,
1:19:58 > 1:20:00football's going to be on in a minute. All right?
1:20:00 > 1:20:03- HE CHUCKLES - There you go.- Fantastic.
1:20:03 > 1:20:07Little more... Can I have just a little bit more butter?
1:20:07 > 1:20:10- No? Doesn't matter.- Butter? Just get it in there.
1:20:10 > 1:20:12Those...
1:20:13 > 1:20:15- Very lovely. - It's very quick, as well.
1:20:15 > 1:20:17- Yeah.- It is, indeed.
1:20:17 > 1:20:20He's been kicking me under the table, "Hurry up, hurry up."
1:20:20 > 1:20:24- Just goes to prove age has no bounds. Look at that!- Thank you.
1:20:24 > 1:20:26APPLAUSE
1:20:26 > 1:20:27Remind us what that is, again.
1:20:27 > 1:20:31This is called ducks with pomegranate on escarole,
1:20:31 > 1:20:33cooked with a little bit of garlic.
1:20:33 > 1:20:34It's on our website.
1:20:34 > 1:20:36Lovely!
1:20:40 > 1:20:41There you go.
1:20:41 > 1:20:45- I'm going to bring over the ducks. - Ooh!- There you go.
1:20:45 > 1:20:47- We're poised!- Have a seat there. Dive in.
1:20:47 > 1:20:49OK, I will!
1:20:49 > 1:20:51- OK...- Fantastic. - Just don't talk to me straight away,
1:20:51 > 1:20:53because I'm going to have my mouth full.
1:20:53 > 1:20:56Can you use duck fat like you can use goose fat?
1:20:56 > 1:20:59- Yes, you certainly can.- Oh, yes! - Delicious. Great roast potatoes.
1:20:59 > 1:21:00I've just squirted myself. Never mind.
1:21:00 > 1:21:02Quite a festive dish, as well, isn't it?
1:21:02 > 1:21:05Pomegranates... I tell you what, pheasant, as well, that would work.
1:21:05 > 1:21:07- Fantastic - all kinds of game.- Mm.
1:21:07 > 1:21:11But if people can't get hold of that, I mean... Would chicory do?
1:21:11 > 1:21:13Chicory would do, salads will do.
1:21:13 > 1:21:15You know what would look rather lovely, as well,
1:21:15 > 1:21:17even though a bit more sombre - radicchio would also...
1:21:17 > 1:21:20It's very, very good. Very, very good.
1:21:20 > 1:21:24- BRIAN:- Thomas is being elegant. As we speak.
1:21:24 > 1:21:27- Mm!- I wish you could get that more easily, because it's so heavenly.
1:21:27 > 1:21:30- Delicious. - Did you enjoy that?
1:21:30 > 1:21:33- Bit of a challenge. - You really have to ask your supplier
1:21:33 > 1:21:35to do it, I've got a good friend of mine,
1:21:35 > 1:21:39which he always makes sure he brings me some nice escarole.
1:21:39 > 1:21:43But also there is one which is called Castelfranco.
1:21:43 > 1:21:44Oh, I've just got some,
1:21:44 > 1:21:47and when I was in Venice I saw it at the market,
1:21:47 > 1:21:51and it had a big thing saying "il flore che si mangia,"
1:21:51 > 1:21:52"the flower that you eat."
1:21:52 > 1:21:54And it really is like that, it's so beautiful.
1:21:54 > 1:21:57Brian, if you can't get any of that, bit of lettuce, mate.
1:21:57 > 1:21:58Bit of lettuce.
1:21:58 > 1:22:02- Bit of iceberg.- Round lettuce doesn't work quite as well, does it?
1:22:02 > 1:22:04I want to tell you, James...
1:22:04 > 1:22:06- Quiet!- Mm-mm!- Be quiet.
1:22:11 > 1:22:13And if you're cooking that recipe at home, don't forget the salt
1:22:13 > 1:22:15and the paper, of course.
1:22:15 > 1:22:16Now, as EastEnder Jane,
1:22:16 > 1:22:20the actress Laurie Brett coped with a lot from husband Ian Beale,
1:22:20 > 1:22:21but how would she cope
1:22:21 > 1:22:23with the prospect of facing Food Heaven or Food Hell?
1:22:23 > 1:22:27She was hoping for a dessert, but she might get main course instead.
1:22:27 > 1:22:28Let's see what happened.
1:22:28 > 1:22:32- Laurie, just to remind you, it could be Food Heaven...- Mm!- These!
1:22:32 > 1:22:36Or alternatively, it could be Food Hell, these.
1:22:36 > 1:22:38How do you think the viewers have done?
1:22:38 > 1:22:41- I know what I'm hoping! - You're hoping for what?
1:22:41 > 1:22:44- All your mates texting in. - Yeah, come on!- They have done.
1:22:44 > 1:22:50- Oh!- Cos just, just, 57% of the votes went for Food Heaven.- Fantastic.
1:22:50 > 1:22:51So, get rid of that, guys. 57.
1:22:51 > 1:22:53Right, we need to crack straight on with this.
1:22:53 > 1:22:56- If you can butter me these two little moulds here.- Yeah.
1:22:56 > 1:22:58What I'm going to do is make our pastry first of all.
1:22:58 > 1:23:00- We've got our shortcrust pastry. - Mm-hm.
1:23:00 > 1:23:02Touch of flour. We'll roll that out.
1:23:02 > 1:23:04Our filling. Blackberries, blueberries,
1:23:04 > 1:23:05a little bit of demerara sugar -
1:23:05 > 1:23:07I use demerara, not caster sugar, for this -
1:23:07 > 1:23:09cinnamon, lemon juice, all mixed together.
1:23:09 > 1:23:11You don't need to cook this out, as well.
1:23:11 > 1:23:13It's a very, very simple little pie.
1:23:13 > 1:23:17But first of all, shortcrust pastry, the most important thing with
1:23:17 > 1:23:20shortcrust pastry is that you work with it as little as possible,
1:23:20 > 1:23:25because the reason why it's short, it's got a lot of fat to flour,
1:23:25 > 1:23:28and every time you roll it, it toughens up, so shortcrust pastry,
1:23:28 > 1:23:30it's not like puff pastry, where you can reroll it.
1:23:30 > 1:23:33Once you've rolled it once, throw it away, it's no good.
1:23:33 > 1:23:37Otherwise, it'll shrink when you make a tartlet.
1:23:37 > 1:23:39- So, if you can mix all the fruit together, guys...- Mmm-hmm.
1:23:40 > 1:23:45The fruit, the sugar, the cinnamon, the lemon juice and lemon zest,
1:23:45 > 1:23:48and if you can break me an egg, that'll be great,
1:23:48 > 1:23:49- for some egg wash.- OK.
1:23:49 > 1:23:52- How much lemon do you put in?- This one's got a whole lemon in there.
1:23:52 > 1:23:54There's enough filling probably to make four of these.
1:23:54 > 1:23:57But I'm only going to do one, to show you, nice and simple.
1:23:57 > 1:24:00Butter the mould really well. I'll use one of these little moulds here.
1:24:00 > 1:24:02- Alternatively, you can use a teacup. - Oh, right.
1:24:02 > 1:24:04Just use a teacup if you haven't got this.
1:24:04 > 1:24:07Now, take your pastry, your shortcrust pastry,
1:24:07 > 1:24:09place it into the mould like that.
1:24:09 > 1:24:12This is different to what we call a hand-raised pie,
1:24:12 > 1:24:15- in which the pastry's done, like pork pies, on the outside.- Yeah.
1:24:15 > 1:24:18So you have a beater that goes in the middle and you raise it all up.
1:24:18 > 1:24:21We're doing it hand raised, but from the inside of the moulds, like that.
1:24:21 > 1:24:23So, any bit of filling that leaks out -
1:24:23 > 1:24:27because we want our pastry nice and thin - won't go all over our oven.
1:24:27 > 1:24:29Nice and thin, that's the secret with this.
1:24:30 > 1:24:35Now, if you can brush me with a bit of egg wash, over the top of there.
1:24:35 > 1:24:38I refuse to use that utensil, I'm afraid.
1:24:38 > 1:24:39We use feathers.
1:24:39 > 1:24:42- Dove feathers is the finest way of brushing pastry.- Duck feathers?
1:24:42 > 1:24:45Dove, D-O-V-E, I believe it spells.
1:24:45 > 1:24:46And you should know about it,
1:24:46 > 1:24:49because they would suit you very well.
1:24:49 > 1:24:51Imagine yourself with a couple of dove feathers.
1:24:51 > 1:24:53In all the Eastern European patisseries, we use them.
1:24:53 > 1:24:56Have you been drinking before you've come on the show?
1:24:56 > 1:24:57No, no, no! And you can wash them,
1:24:57 > 1:25:00and you can use them again and again. Is that good for you?
1:25:00 > 1:25:03Dove feathers? That's lovely for me, thank you very much.
1:25:03 > 1:25:07If you'd just like to take the remaining egg out of the pie...
1:25:07 > 1:25:08- Jug... Jug...- Jug.
1:25:08 > 1:25:12Listen, people with no accent like me can tell you how to say "dove"(!)
1:25:12 > 1:25:14- YORKSHIRE ACCENT:- It's jugged kippers, all right?
1:25:14 > 1:25:15- No, it's "jahgd".- "Jahgd".
1:25:15 > 1:25:20- Right, can you make me a leaf, please, people?- Mmm-hmm.
1:25:20 > 1:25:22Chefs... I'll do it myself.
1:25:22 > 1:25:24I'll do it myself, I'll do it myself.
1:25:24 > 1:25:27- Talk to yourself!- There you go, make me a little leaf, there we go.
1:25:27 > 1:25:30We're going to make our top for our little pie, like this.
1:25:30 > 1:25:32All you do is take a decent-sized bit of pastry,
1:25:32 > 1:25:34over the top, press it round the edge...
1:25:35 > 1:25:37There we go. Then, you cut it.
1:25:37 > 1:25:40I expect to see this in the caff. You see?
1:25:41 > 1:25:43As well as your jugged kippers. There you go.
1:25:43 > 1:25:45All you do is go round the edge like that...
1:25:47 > 1:25:49..and then... Thank you very much, nearly there.
1:25:49 > 1:25:52And then, literally just with your finger and your thumb,
1:25:52 > 1:25:54press it so it joins together.
1:25:54 > 1:25:57Like that. Makes a nice little pie. You like that?
1:25:57 > 1:25:59He likes three things, we established that already.
1:25:59 > 1:26:02Obviously, that's why he's got a shirt like that.
1:26:02 > 1:26:04- Oh!- Shall I make you some glaze, chef?
1:26:04 > 1:26:07Yeah, make me some glaze.
1:26:07 > 1:26:09- Right, Laurie...- I like your shirt!
1:26:09 > 1:26:11Bit of egg wash over the top, like that.
1:26:11 > 1:26:13Are those to be disposed of? Cos they're good.
1:26:13 > 1:26:16- No, you can take them home with you if you wish.- Thank you!
1:26:18 > 1:26:20Pop the little bit of leaf on top, like that.
1:26:20 > 1:26:22The essential element here.
1:26:22 > 1:26:23Essential element. In the oven.
1:26:23 > 1:26:25If you could go and get me the one that's in the oven...
1:26:25 > 1:26:29This is a simple little glaze. This is apricot jam and a touch of water.
1:26:29 > 1:26:31I learned this when I was in France,
1:26:31 > 1:26:33working with a load of French chefs, really.
1:26:33 > 1:26:36It could be put over the top of a tart to stop it from discolouring,
1:26:36 > 1:26:39- and stuff like that. Nice, little, simple glaze.- Hot dish, excuse me.
1:26:39 > 1:26:42This goes in the oven. Look at these, look at these!
1:26:42 > 1:26:43You put one, we've got two!
1:26:43 > 1:26:47These go in the oven. I didn't have time to make two, that's why!
1:26:48 > 1:26:50These go in the oven for about 25 to 30 minutes,
1:26:50 > 1:26:53about 200 degrees centigrade, that's about 400 Fahrenheit,
1:26:53 > 1:26:56something like that, and they want to cook nicely in a hot oven.
1:26:56 > 1:26:59You can just turn these out, carefully does it, like that.
1:26:59 > 1:27:01- Oh, look at that.- That's unbelievable,
1:27:01 > 1:27:03they're not even bleeding. You've done very well.
1:27:03 > 1:27:05- Did you do them, actually?- I made these, yeah.
1:27:05 > 1:27:06I made these this morning.
1:27:06 > 1:27:09- Ah, that one's gone a bit, but don't worry.- Never mind.
1:27:09 > 1:27:11It's important that you use apricot jam, because apricot jam,
1:27:11 > 1:27:14you don't get that colour. Where's my duck-feather brush?
1:27:14 > 1:27:15What have you done with it?
1:27:15 > 1:27:17I just didn't think much of it. I don't know.
1:27:17 > 1:27:19What have you done with my duck-feather brush?
1:27:19 > 1:27:22Have you just thrown it in the bin?
1:27:22 > 1:27:24- There it is, in front of you! - Oh, it's there.- The man is blind!
1:27:24 > 1:27:27It's your fault, you're getting me in trouble!
1:27:28 > 1:27:30A bit of that over the top.
1:27:30 > 1:27:32Lovely. Round the edge.
1:27:34 > 1:27:35And then what we do now, look,
1:27:35 > 1:27:39if I just pop this on the plate like that and cut this down the middle...
1:27:40 > 1:27:43- Whoa!- ..you can see all the juices ooze out.
1:27:43 > 1:27:45Look at this, look at that!
1:27:45 > 1:27:48- Beautiful!- Right, come on over, guys, bring your glasses,
1:27:48 > 1:27:50cos we've got some wine to go with this.
1:27:50 > 1:27:52- Big dollop of clotted cream. - Thank you.
1:27:52 > 1:27:54- You have that one. - There you go, Laurie.
1:27:54 > 1:27:57Your idea of Food Heaven. Dive into that, tell me what you think.
1:27:57 > 1:27:59We've got some wine to go with this. Do you like that?
1:27:59 > 1:28:02I'm amazed how it kept its beautiful shape.
1:28:02 > 1:28:05- Food heaven?- Isn't it... I just... Brilliant.
1:28:05 > 1:28:06Simple as that, innit?
1:28:06 > 1:28:08He did it very quickly, as well.
1:28:08 > 1:28:10- How long in the oven? - About 20 minutes.
1:28:10 > 1:28:13Nice and easy as that. Easy as that, and I get the bottle of wine.
1:28:18 > 1:28:21It's just a shame I didn't get any dove feathers for my egg wash.
1:28:21 > 1:28:22Never mind, next time.
1:28:22 > 1:28:25That's all we've got time for on today's Best Bites.
1:28:25 > 1:28:27If you'd like to try your hand at any of the delicious cooking
1:28:27 > 1:28:30you've seen on today's programme, you can find, of course,
1:28:30 > 1:28:32all the studio recipes on our website.
1:28:32 > 1:28:34Just go to bbc.co.uk/recipes.
1:28:34 > 1:28:36There are loads of ideas on there for you to choose from.
1:28:36 > 1:28:39So, have a great week, and I'll see you next time. Bye for now.
1:28:39 > 1:28:41Subtitles by Red Bee Media Ltd