0:00:02 > 0:00:05It's not long until Christmas, so feast your eyes on these sensational treats.
0:00:05 > 0:00:07This is Saturday Kitchen Best Bites.
0:00:27 > 0:00:30Welcome to the show. With Christmas round the corner,
0:00:30 > 0:00:32we've got some fantastic festive cooking
0:00:32 > 0:00:33from some great chefs for you this morning,
0:00:33 > 0:00:36and some pretty peckish celebrity guests too.
0:00:36 > 0:00:39Stephane Reynaud hotfoots it from his Paris restaurant
0:00:39 > 0:00:44to make a rabbit, pork and rosemary terrine with a tomato chutney.
0:00:44 > 0:00:48Aussie chef Ben O'Donoghue cooks the perfect family winter warmer.
0:00:48 > 0:00:50He slowly cooks masala mutton shanks
0:00:50 > 0:00:53and serves them with a tangy lemon rice.
0:00:53 > 0:00:55And one of Scotland's favourite sons, Nick Nairn,
0:00:55 > 0:00:58brings us a touch of decadence to the proceedings
0:00:58 > 0:01:01when he cooks a baked potato with a difference.
0:01:01 > 0:01:05He tops the spud with a rich thermidor-style lobster topping
0:01:05 > 0:01:08and makes it a bit healthier with a tomato kachumber salad.
0:01:08 > 0:01:11And Downton Abbey actor Brendan Coyle
0:01:11 > 0:01:13faced his Food Heaven or Food Hell.
0:01:13 > 0:01:14Would he get his Food Heaven,
0:01:14 > 0:01:17prawns, with my delicious turmeric-spiced prawns
0:01:17 > 0:01:18with sauteed rice?
0:01:18 > 0:01:20Or Food Hell, meringue?
0:01:20 > 0:01:22He might end up with a huge portion
0:01:22 > 0:01:24of coffee and chestnut chocolate meringue cake,
0:01:24 > 0:01:27complete with a sprig of holly, of course.
0:01:27 > 0:01:30And you can find out what he gets to eat at the end of today's show.
0:01:30 > 0:01:32But first, Galton Blackiston is here
0:01:32 > 0:01:34and he's showing off his Morston muscles.
0:01:34 > 0:01:36- Welcome to the show, boss. - Nice to see you.
0:01:36 > 0:01:38I'm looking forward to this dish. What are you cooking?
0:01:38 > 0:01:40We are doing mussels, a veloute of mussels,
0:01:40 > 0:01:42with lovely local mussels,
0:01:42 > 0:01:46- which need to have the beards taken off.- These are Morston mussels?
0:01:46 > 0:01:49These are Morston mussels, which are brilliant at this time of year.
0:01:49 > 0:01:51Any month with an R in it is a good time for mussels.
0:01:51 > 0:01:53- There are other mussels available. - There are.
0:01:53 > 0:01:57You can get them from, you know, supermarkets all over the place now.
0:01:57 > 0:02:00You are de-bearding these, which is basically just what it hangs on.
0:02:00 > 0:02:02- These are grown on ropes, aren't they?- That's right.
0:02:02 > 0:02:05That's right. And you just need to take the beards off.
0:02:05 > 0:02:07As well as the mussels, we've got the rest of our stuff here.
0:02:07 > 0:02:11- We've got white wine.- Yes.- Onion. Butter. Curry powder.- Yes.
0:02:11 > 0:02:14Little bit of flour, just to thicken it. Some cream. I always use cream.
0:02:14 > 0:02:18- Bit of chives.- Chives. Spinach. And some crusty bread.
0:02:18 > 0:02:20- Just to serve with it, OK. - So, what I'm going to do...- Yes.
0:02:20 > 0:02:22- You wash these off? - Yes, wash them off.
0:02:22 > 0:02:25I actually keep them in a little bit of floured water
0:02:25 > 0:02:29- to let them spit out any muck that they might have in them.- Yes.
0:02:29 > 0:02:32- Then make sure you have a high heat under your pan.- Yes, OK.
0:02:32 > 0:02:35- Pan with a lid for this. - Yes, you do. You do.
0:02:35 > 0:02:39- You need to get these open as soon as possible.- OK.- Straight in.
0:02:39 > 0:02:42Get the pan. Straight in. Add the white wine.
0:02:42 > 0:02:46You could use apple juice or cider. I quite like that, actually.
0:02:46 > 0:02:49- I've had it with perry as well. - Yes, perry. Great. No problem at all.
0:02:49 > 0:02:52What you are going to do, James, you are going to slice that onion for us.
0:02:52 > 0:02:56- I knew it.- Very finely.- I always get the great jobs, don't I?- Thank you.
0:02:56 > 0:03:01- His make-up is going to run. - I can imagine! Bruno, I can imagine.
0:03:01 > 0:03:04- Now, do you make this dish at Morston, or not?- Yes, we do.
0:03:04 > 0:03:06We serve it all the time, at this time of year in particular.
0:03:06 > 0:03:10- Now, you're quite big on the local produce, aren't you?- Yeah.
0:03:10 > 0:03:11- And seasonal.- And seasonal produce.
0:03:11 > 0:03:13And a lot of changes gone on since we last saw you.
0:03:13 > 0:03:16- Oh, yes, lots. Lots.- You've built a load more bedrooms.- We have.
0:03:16 > 0:03:18Well, I think they're a load more.
0:03:18 > 0:03:21We've got six stunning new suites which are all-singing and dancing.
0:03:21 > 0:03:24You know, underfloor heating, televisions in bathrooms.
0:03:24 > 0:03:25What about that?
0:03:25 > 0:03:28So, you can sit and watch Strictly Come Dancing in the bath.
0:03:28 > 0:03:30It's a must, actually. It's probably the best place.
0:03:30 > 0:03:34- Absolutely. - You can blow bubbles.- Yeah!
0:03:34 > 0:03:37We don't want to hear about your private life.
0:03:37 > 0:03:40I always wanted a television in the bathroom. I always wanted...
0:03:40 > 0:03:45- There we are.- Fantastic. - Another hot pan. Melt the butter.
0:03:45 > 0:03:48- Add the sliced onions.- OK, so you've got the butter in there.- Yes.
0:03:48 > 0:03:50- Now we've got the onions. - Now, once the...
0:03:50 > 0:03:52You're sweating those onions down.
0:03:52 > 0:03:55Once the mussels are starting to open, which they are now...
0:03:55 > 0:03:57- I'll get a spoon so you can give them a quick mix together.- Yes.
0:03:57 > 0:03:59- There you go. - They're starting to open.
0:03:59 > 0:04:01It's really important at this point, isn't it, really?
0:04:01 > 0:04:04- Very, very important.- Explain to us what we are achieving here.
0:04:04 > 0:04:07- We are basically just going to cook these...- Now, then.
0:04:07 > 0:04:10As soon as they are cooked, as soon as the shells have opened,
0:04:10 > 0:04:11you can use them, take it off the heat,
0:04:11 > 0:04:13and we are going to put it in a colander.
0:04:13 > 0:04:16Keep the juice. The juice is the important thing. That's your stock.
0:04:16 > 0:04:20- Right, OK. - Any which don't open at all, discard.
0:04:20 > 0:04:22- Don't bother prising them open. - No, no.
0:04:22 > 0:04:25- Don't try and do that. It's not worth taking the risk.- Yes.
0:04:25 > 0:04:28- This is your job now, James. - I thought it would be mine.
0:04:28 > 0:04:32- Thanks very much.- Into there. There we are.- Picking mussels.
0:04:32 > 0:04:35- Picking mussels.- But this will take me between now and Christmas.
0:04:35 > 0:04:36What are you doing at Christmas?
0:04:36 > 0:04:39- What is Christmas going to bring you? - Christmas, actually, I'm having...
0:04:39 > 0:04:41- We're not working at Christmas. - Really?
0:04:41 > 0:04:45Since the children came of an age where it really means something,
0:04:45 > 0:04:49- I take Christmas off. - So, we've got a little... What?
0:04:49 > 0:04:53- Question from Italian... - Question.- No garlic?
0:04:53 > 0:04:55- No garlic.- No garlic.- Oh.
0:04:55 > 0:04:57You could put garlic in. Of course you could.
0:04:57 > 0:05:00- Slightly disappointed. - I think... Don't start.
0:05:00 > 0:05:03- A twinge of bitterness. A twinge of bitterness.- Oh, now, here we go.
0:05:03 > 0:05:05No garlic, no parsley.
0:05:05 > 0:05:07I knew I wouldn't be able to get a word in edgeways. Right.
0:05:07 > 0:05:11Once I've got a few of these opened, I'm going to do the next stage.
0:05:11 > 0:05:13- There you go. - Keep going, James. Keep going.
0:05:13 > 0:05:15- Get Christmas out of the way.- Yes.
0:05:15 > 0:05:17Now, a little birdie tells me
0:05:17 > 0:05:20you are doing something quite interesting on New Year's Day.
0:05:20 > 0:05:21On New Year's Day.
0:05:21 > 0:05:23So, we have a big night at Morston on New Year's Eve,
0:05:23 > 0:05:25but on New Year's Day,
0:05:25 > 0:05:27I'm going to be jumping in the quay at Blakeney,
0:05:27 > 0:05:32- which is the little village right on the coast in Norfolk, and it's tidal.- Yes.
0:05:32 > 0:05:35And on New Year's Day, I'm jumping in the quay for a local school,
0:05:35 > 0:05:39Blakeney school charity, and it's to raise funds for the primary school.
0:05:39 > 0:05:43- And it's going to be very, very cold. - And...- I think you are barmy.
0:05:43 > 0:05:48- I know I'm barmy.- You wait till you hear this bit.- Absolutely no way...
0:05:48 > 0:05:49Bruno, you'll like this bit.
0:05:49 > 0:05:53And your wife has said that you are going to be wearing very little,
0:05:53 > 0:05:54is that correct?
0:05:54 > 0:05:57Because I'm a Norwich City supporter, because I support Norwich,
0:05:57 > 0:06:01- I'm going to wear a yellow and green thong, Bruno.- Oh, are you?
0:06:01 > 0:06:03- Yes.- Are you competing with Beckham for a contract?
0:06:03 > 0:06:05This one's knitted, so it'll shrink.
0:06:07 > 0:06:10Shrink-wrapped. You'll be shrink-wrapped.
0:06:10 > 0:06:14Oh, it's going to be. I'm going to have it over my shoulder, I think.
0:06:14 > 0:06:16Anyway, enough of this.
0:06:16 > 0:06:18What a lovely way of starting the New Year.
0:06:18 > 0:06:21Right, now, look, look. I've added the mussel juice.
0:06:21 > 0:06:23If you want to go see more MUSCLES,
0:06:23 > 0:06:26head to Norfolk on New Year's Eve. Go on, then.
0:06:26 > 0:06:31- There's a stampede already. - Go on, fire away.- What is this?!
0:06:31 > 0:06:33What's in your sauce, then? What have we got in here?
0:06:33 > 0:06:35That's the mussel stock, which had the white wine in it.
0:06:35 > 0:06:37It's delicious. Absolutely delicious.
0:06:37 > 0:06:41Reduce it a little bit, then we're going to add a touch of cream to it.
0:06:41 > 0:06:44You are absolutely right, Bruno. I could add garlic.
0:06:44 > 0:06:46- You could add garlic. - You could, couldn't you?
0:06:46 > 0:06:49But, you know, it's the time of day that I don't want...
0:06:49 > 0:06:51- You've got a lot of work to do later on.- I don't care.
0:06:51 > 0:06:53I don't plan on snogging anybody.
0:06:53 > 0:06:56I don't think I'm going to snog Arlene Phillips or Craig.
0:06:56 > 0:06:58Right, right. Now, have you done enough of those, James?
0:06:58 > 0:07:01- I'm going as quick as I can. - You're doing very well.
0:07:01 > 0:07:05You're doing very well. So, you've got a lovely creamy sauce, like so.
0:07:05 > 0:07:10- We then add, at the last minute, some spinach leaves.- Yes.
0:07:10 > 0:07:15So, just let them wilt down in the sauce. Back on the heat.
0:07:15 > 0:07:18And then when James has eventually finished...
0:07:18 > 0:07:21No, you're doing a very good job. You are.
0:07:21 > 0:07:23- There are a lot of mussels here. - There are a lot of mussels.
0:07:23 > 0:07:27- You've got very agile fingers. - Thank you. I had agile feet until...
0:07:27 > 0:07:31Shame that the legs didn't work as well on the show...as your hands.
0:07:31 > 0:07:36- Isn't it?- I shall get my own back in a minute.- Like so.
0:07:36 > 0:07:39So, the spinach is just wilting down. Doesn't take long.
0:07:39 > 0:07:40It's a great dish, this.
0:07:40 > 0:07:43You can make it in advance, as long as you're sure that...
0:07:43 > 0:07:45Mussels are so inexpensive, aren't they, really?
0:07:45 > 0:07:48- I love them.- I don't understand why people don't use them more.
0:07:48 > 0:07:52Literally go and get a bag of mussels 50 yards from my doorstep, so...
0:07:52 > 0:07:55what could be better? And, as you say, they're cheap.
0:07:55 > 0:07:57This time of the year, they're very, very, good.
0:07:57 > 0:08:00- They're good, Gennaro. They're great. - Really great.- OK.- Right.
0:08:00 > 0:08:02- Just recap what we've got in there. - So, we've got...
0:08:02 > 0:08:05- The onions, the flour went in after they softened up.- Absolutely.
0:08:05 > 0:08:11The spinach. The cream. The white wine. The stock. Into our dish.
0:08:11 > 0:08:14- I'll slice the bread for you. - Look at this.- It has to be...
0:08:14 > 0:08:17It's a rustic dish, it's a "this time of year" dish.
0:08:17 > 0:08:19- You CAN change it for the summer.- Yes.
0:08:19 > 0:08:21Well, when there's an R in the month.
0:08:21 > 0:08:24- Just fill it up. They'll be hungry. - Do you think so?- Yes.
0:08:24 > 0:08:25That looks delicious.
0:08:25 > 0:08:28I like the idea of the spinach. I never would have thought of that.
0:08:28 > 0:08:30- Bit of bread on the side? - Bit of bread on the side.
0:08:30 > 0:08:32But I'll tell you what you would do.
0:08:32 > 0:08:35You'd put some garlic on the bread and toast that
0:08:35 > 0:08:38- and do the garlic bread on the side. - Forget the garlic.
0:08:38 > 0:08:41- Just remind us what that is. - That is...
0:08:41 > 0:08:45- That is a veloute of Morston mussels. - Without garlic.- Without garlic.
0:08:45 > 0:08:46Done.
0:08:52 > 0:08:54Right, follow me over. There you go.
0:08:54 > 0:08:57Right. Have a seat, Galton. You've got to dive into this.
0:08:57 > 0:09:01- Oh, this looks fantastic. What about you, girls?- That's... Yeah.- What?
0:09:01 > 0:09:04- I have to share?- Just put it in your mouth and taste it.
0:09:04 > 0:09:09- Oh, you are so assertive.- Well, just get it...- OK, OK! I have to...
0:09:09 > 0:09:12- Your show will be on in a minute. - It's all about presentation as well.
0:09:12 > 0:09:16I'm just checking the presentation. It looks good. The green is green.
0:09:16 > 0:09:21- I'm a professional. What about the black pepper?- Too late. Right...
0:09:24 > 0:09:28Girls, dive in. Pass it down to Gennaro.
0:09:28 > 0:09:31- Delicious. No, it's really, really good.- And instant.- It is.
0:09:31 > 0:09:35- Six, seven minutes to make. - It's really easy.- Very, very good.
0:09:35 > 0:09:38- And that addition of curry powder really does...- I think so.
0:09:38 > 0:09:42You got that idea from a fellow chef, didn't you?
0:09:42 > 0:09:43I call him the spice king.
0:09:43 > 0:09:47Atul Kochhar, you know, I've got to know him a lot in the last few years,
0:09:47 > 0:09:51and what he does with spices, in just the right amount, is fantastic.
0:09:51 > 0:09:55- Incredible.- It gives it a kick. - Yes.- I like a kick.
0:09:55 > 0:09:58- Don't you?- Gennaro, what do you think, Gennaro?- Catch him now.
0:09:58 > 0:10:01- It's the first time he's not going to say anything. - I love it.- He loves it.
0:10:06 > 0:10:08Of course, if you want to make it more Italian,
0:10:08 > 0:10:10then stick some garlic in it.
0:10:10 > 0:10:13Coming up, I'll be poaching smoked salmon for stunned Catherine Tate,
0:10:13 > 0:10:16after Rick Stein gets in a festive mood.
0:10:22 > 0:10:25Well, I'm driving through the flat Fenlands of Lincolnshire.
0:10:25 > 0:10:27It's actually also known as Little Holland,
0:10:27 > 0:10:31and it's beautifully fertile farmland round here.
0:10:31 > 0:10:34Particularly good for brassicas - cabbage, cauliflower,
0:10:34 > 0:10:37but above all, Brussels sprouts.
0:10:37 > 0:10:41I would not dream of eating turkey or goose for Christmas lunch or dinner
0:10:41 > 0:10:43without sprouts.
0:10:44 > 0:10:47'This is the very heart of sprout country.'
0:10:47 > 0:10:48Sorry, Chalks.
0:10:48 > 0:10:53'And this is Roger Welberry, the self-proclaimed king of sprouts.
0:10:53 > 0:10:54'Well, let's face it -
0:10:54 > 0:10:58'the poor old sprout needs someone to champion its cause.
0:10:58 > 0:11:01'He thinks they should be called British sprouts.'
0:11:01 > 0:11:03Why do you think people think they're sort of a joke?
0:11:03 > 0:11:05Do you think it's school dinners, or what?
0:11:05 > 0:11:07I think the older people realise a bit more,
0:11:07 > 0:11:10but it's kids that immediately think, "Sprouts, eurgh!" You know?
0:11:10 > 0:11:12I think it's...
0:11:12 > 0:11:14A lot of the kids I've asked, "Oh, we don't like sprouts,"
0:11:14 > 0:11:16when I've done some demos and things like that,
0:11:16 > 0:11:19and I've said, "Have you ever tried them?" "No."
0:11:19 > 0:11:21It's their mates. They listen to their mates, don't they?
0:11:21 > 0:11:24They say, "He doesn't like sprouts, we don't like sprouts."
0:11:24 > 0:11:25If they dressed up...
0:11:25 > 0:11:29I think you've got to get away from the, maybe, traditional way.
0:11:29 > 0:11:31You've got to think more adventurous, more, say, sexy,
0:11:31 > 0:11:34if you like, but I don't know how you sex a sprout up!
0:11:34 > 0:11:37Why not put a bit of chocolate on the sprout, you know?
0:11:37 > 0:11:39If they won't eat the sprout as it is, put some chocolate on it.
0:11:39 > 0:11:43- Or a bit of brown sugar. - I'm not quite so sure about that!
0:11:43 > 0:11:44But I'll give it some...
0:11:44 > 0:11:47I don't care, as long as I'm selling sprouts, that folks are eating them.
0:11:47 > 0:11:48That's the main thing!
0:11:48 > 0:11:50Now, what I like in a good sprout
0:11:50 > 0:11:52is it should be just ever so slightly overcooked,
0:11:52 > 0:11:57but only so slightly that it's still got a nice bite to it.
0:11:57 > 0:11:59That's what I like to see in a turkey.
0:11:59 > 0:12:03It's taken quite a long time to cook.
0:12:03 > 0:12:05Every year, I'm astounded by the detail that you get
0:12:05 > 0:12:10in magazines and newspapers about the latest way of roasting turkey.
0:12:10 > 0:12:12It's almost like you've got to buy this magazine
0:12:12 > 0:12:15because, otherwise, you won't roast your turkey properly.
0:12:15 > 0:12:19And they are ever more elaborate. Pages and pages of detail.
0:12:19 > 0:12:21Some call for covering in buttered muslin.
0:12:21 > 0:12:25Others call for a bit of foil here, a bit of foil there.
0:12:25 > 0:12:27Over on one side, turn around, take your time,
0:12:27 > 0:12:30lower the temperature, up the temperature, in with the turkey,
0:12:30 > 0:12:34out with the turkey, back in again, out again, down the pub, up here.
0:12:34 > 0:12:37And, basically, one of the things that really makes me smile
0:12:37 > 0:12:41is looking at Escoffier's recipe for turkey,
0:12:41 > 0:12:43which just says, "Roast in a moderate oven."
0:12:45 > 0:12:48This is the full works, with sausage and crispy bacon,
0:12:48 > 0:12:53fluffy roast potatoes, glazed carrots and bread sauce.
0:12:53 > 0:12:57It's the stuff of dreams, especially if you're a long way from home.
0:12:57 > 0:13:01This was a bronze turkey that we got from the Copas family,
0:13:01 > 0:13:04who also produce very fine free-range birds
0:13:04 > 0:13:07on their farm at Cookham in Berkshire.
0:13:07 > 0:13:09It's a much larger concern than Andrew's,
0:13:09 > 0:13:11but it's run on similar lines.
0:13:11 > 0:13:14We thought we'd take one of Mr Copas's birds
0:13:14 > 0:13:16to a hotel near Carlisle,
0:13:16 > 0:13:21where we conducted our very first taste test.
0:13:21 > 0:13:23The Crown at Wetheral.
0:13:23 > 0:13:24The reason I've come in here
0:13:24 > 0:13:26is because I wanted to see what they look like.
0:13:26 > 0:13:29Now, one of these turkeys is a free-range turkey
0:13:29 > 0:13:32that's lived all its life in orchards -
0:13:32 > 0:13:34apple orchards, cherry orchards -
0:13:34 > 0:13:37and the other is a, shall we say, mass-produced turkey.
0:13:37 > 0:13:39I'm not going to ask the chefs
0:13:39 > 0:13:43to parade the turkey out with our invited staff guests
0:13:43 > 0:13:47who are going to choose either A or B.
0:13:47 > 0:13:48So, I'm off.
0:13:48 > 0:13:50I don't know which is A or B.
0:13:50 > 0:13:55But having looked at them, I think I have a pretty good idea.
0:13:55 > 0:13:59So, we've got two turkeys for you today - turkey A and turkey B.
0:13:59 > 0:14:04One of them is a free-range turkey that spent most of its life outdoors
0:14:04 > 0:14:07in apple orchards, cherry orchards.
0:14:07 > 0:14:11And the other is a battery raised turkey.
0:14:11 > 0:14:14And I want you to try and tell the difference.
0:14:14 > 0:14:18So, you want to have a look at the texture of it, the smell of it
0:14:18 > 0:14:19and, of course, the taste.
0:14:19 > 0:14:22If we get it wrong, I could be very depressed.
0:14:22 > 0:14:26Lastly, let me say that I don't know which is which,
0:14:26 > 0:14:28and I'm going to vote too.
0:14:28 > 0:14:30Smells like Christmas, somebody was saying.
0:14:34 > 0:14:36Everybody finished?
0:14:36 > 0:14:39Let's put them all back down.
0:14:39 > 0:14:40And on to turkey B.
0:14:47 > 0:14:49Now, I just had to point out one thing,
0:14:49 > 0:14:52that one of these turkeys, obviously the free-range one,
0:14:52 > 0:14:56cost nearly four times as much as the battery fed.
0:14:56 > 0:14:58Is it four times as good? Let's go.
0:15:04 > 0:15:06Now you're starting to taste the second one,
0:15:06 > 0:15:10I'd just like to know whether, actually, you can taste a difference?
0:15:10 > 0:15:11MURMUR OF ASSENT
0:15:11 > 0:15:12Good.
0:15:14 > 0:15:19The object here is for you to tell me which you think tastes the best, OK?
0:15:19 > 0:15:20And I'm going to vote.
0:15:20 > 0:15:23But just in case you think I'm a bit of a smart aleck,
0:15:23 > 0:15:26I'm going to put up my hand right at the end.
0:15:26 > 0:15:28OK, let's go.
0:15:28 > 0:15:32Right, who thinks that turkey A is the best?
0:15:35 > 0:15:36Oh, gosh.
0:15:37 > 0:15:40Well, there's no need for a show of hands. Let's have a look at the...
0:15:40 > 0:15:42Oh, gosh!
0:15:43 > 0:15:45This could be the end of my career.
0:15:45 > 0:15:48Turkey A is...
0:15:48 > 0:15:52Oh, my gosh! It's the supermarket battery turkey.
0:15:52 > 0:15:54It's been a very tough day.
0:16:04 > 0:16:07Sales of smoked salmon soar at Christmas time,
0:16:07 > 0:16:09and one of the best and oldest cures
0:16:09 > 0:16:12comes from Forman's here in London's East End.
0:16:14 > 0:16:17A lot of people think that it's an ancient Scottish tradition
0:16:17 > 0:16:20- because, of course, this fish comes from Scotland.- Yes.
0:16:20 > 0:16:23But, actually, traditional cold-smoking of salmon,
0:16:23 > 0:16:25and this is a cold-smoked salmon,
0:16:25 > 0:16:30came over to this country roughly 100 years ago from Eastern Europe.
0:16:30 > 0:16:32And it was people like my great-grandfather
0:16:32 > 0:16:35that brought over those techniques of salmon curing.
0:16:35 > 0:16:39They didn't even realise there was a salmon native to this country,
0:16:39 > 0:16:41so they would actually import salmon from the Baltic
0:16:41 > 0:16:42in barrels of salt water.
0:16:42 > 0:16:45The quality, you know, a three-month journey in salt water
0:16:45 > 0:16:47didn't really do very much for the fish.
0:16:47 > 0:16:51And they then discovered this wild salmon coming down every summer,
0:16:51 > 0:16:53you know, to the fish market from Scotland,
0:16:53 > 0:16:55started smoking that fish instead,
0:16:55 > 0:16:58because they thought, you know, if we've got a native fish here,
0:16:58 > 0:17:00let's try this one, and the quality was so outstanding,
0:17:00 > 0:17:03- that's when smoked Scottish salmon started to take off.- Good Lord!
0:17:03 > 0:17:07This fish would have taken about five years to grow to this size,
0:17:07 > 0:17:10whereas the farmed fish would have got to this size in about a year.
0:17:10 > 0:17:14- So, a lot of difference.- Could you cut us off a slice?- Absolutely.
0:17:17 > 0:17:19Here we are. So, let's go for the...
0:17:20 > 0:17:23- This is really interesting for me. - ..farmed salmon first.
0:17:25 > 0:17:27That's lovely. It's really...
0:17:27 > 0:17:30I see what you mean by the London cure.
0:17:30 > 0:17:33It's really mild and sort of subtle, really.
0:17:33 > 0:17:36We believe that the art of successful salmon smoking
0:17:36 > 0:17:38is to buy the best quality fish you can get hold of
0:17:38 > 0:17:39and do as little to it as possible.
0:17:39 > 0:17:43Just a touch of salt to cure it and a touch of smoke to enhance it.
0:17:43 > 0:17:45- You don't want it to be too smoky. - So, that's the London cure?
0:17:45 > 0:17:48- That's what we call the London cure. - Let's try some of the...
0:17:48 > 0:17:51Try the wild. Let's have a go here.
0:17:53 > 0:17:58I think they're... They're very different. The, um...
0:17:58 > 0:18:01I would compare them to sort of a nice, light Chardonnay
0:18:01 > 0:18:04compared to a sort of, you know, a full-bodied Bordeaux. Um...
0:18:04 > 0:18:08They're both great, but they're really quite different.
0:18:08 > 0:18:10The wild smoked salmon was delicate.
0:18:10 > 0:18:13It's a bit like the difference between a native oyster
0:18:13 > 0:18:14and a Pacific.
0:18:14 > 0:18:16Actually,
0:18:16 > 0:18:20one of the best farmed salmon around comes from the Outer Hebrides.
0:18:20 > 0:18:23It's so good, it's almost like wild.
0:18:24 > 0:18:26See, what we sort of reckon
0:18:26 > 0:18:28is that every time we talk about fish farming,
0:18:28 > 0:18:33I get a sheaf of e-mails from people saying, "This is devil stuff.
0:18:33 > 0:18:35"This is devil's work." You know?
0:18:35 > 0:18:38And it can't be like that. It's like all farming, isn't it?
0:18:38 > 0:18:41- There's good 'uns and bad 'uns. - Well, it is.
0:18:41 > 0:18:44I mean, we know that the wild fish is just not available now.
0:18:44 > 0:18:47- There's over-catching, over-fishing.- Yes.
0:18:47 > 0:18:50- And aquaculture is here to stay.- Yes.
0:18:50 > 0:18:53What we have to ensure is that we do it in the best possible way,
0:18:53 > 0:18:58first of all so that we look after the fish that we're growing,
0:18:58 > 0:19:01that their welfare is the highest degree.
0:19:01 > 0:19:02But more importantly,
0:19:02 > 0:19:05you have a product that is in tandem with nature.
0:19:09 > 0:19:11Well, Angus has just told me
0:19:11 > 0:19:13that he's been standing on that land just over there
0:19:13 > 0:19:16looking at these cages and not being able to see them
0:19:16 > 0:19:19because of the waves going right over the top of them.
0:19:19 > 0:19:22And this is the first time I've actually been at a fish farm
0:19:22 > 0:19:23which is truly out at sea,
0:19:23 > 0:19:28and suddenly you can see what they say about being out in the open sea,
0:19:28 > 0:19:32that there's, like, water rushing down here all the time.
0:19:32 > 0:19:35And, constantly, you're getting clean water.
0:19:35 > 0:19:39And that is the sort of main thing, I think, about organic salmon,
0:19:39 > 0:19:43is not only that, but the cages are well spaced apart
0:19:43 > 0:19:46and I'm sure a low density of fish in the cages.
0:19:46 > 0:19:48I mean, it just makes sense to me.
0:19:48 > 0:19:51I know people are going to start writing to me saying,
0:19:51 > 0:19:54"You shouldn't be covering fish farming at all."
0:19:54 > 0:19:56But there's good farmers and bad farmers,
0:19:56 > 0:19:59and it's the same with aquaculture.
0:19:59 > 0:20:02'They don't have any electronic feeding machines here.
0:20:02 > 0:20:04'They deliberately feed the fish by hand
0:20:04 > 0:20:06'so that they only get what they need
0:20:06 > 0:20:10'and there's no excess food on the bottom, polluting the water.'
0:20:11 > 0:20:13You've got two.
0:20:15 > 0:20:18This, to me, is a very attractive fish. A lovely colour,
0:20:18 > 0:20:21as you can see, and it's also nice and sleek.
0:20:21 > 0:20:23And the thing that I always look for in good farmed fish
0:20:23 > 0:20:26are the sort of... the shape of the fins.
0:20:26 > 0:20:29I mean, this is used to swimming a great deal.
0:20:29 > 0:20:31And one of the things that Angus was saying
0:20:31 > 0:20:34was that because the fish here are out in a strong current,
0:20:34 > 0:20:36their muscles are being engaged actively all the time,
0:20:36 > 0:20:38and you can feel that.
0:20:38 > 0:20:40I just go like that,
0:20:40 > 0:20:42the actual fillet is really firm.
0:20:42 > 0:20:43And the other thing, of course,
0:20:43 > 0:20:45that people worry about is lice, sea lice,
0:20:45 > 0:20:47and there are no lice on this fish.
0:20:47 > 0:20:49Again, that's because the fish are in low densities
0:20:49 > 0:20:52and they're out here in the current.
0:20:52 > 0:20:58Yeah. I'd quite like to do something with that. Eat it, in other words!
0:21:00 > 0:21:03Now, this is roasted salmon with salsa verde
0:21:03 > 0:21:07but, unusually, I'm going to actually stuff the salmon with salsa verde
0:21:07 > 0:21:09and roast it on a bed of tomatoes.
0:21:11 > 0:21:15'I sprinkle the sliced tomatoes with a good handful of capers,
0:21:15 > 0:21:18'and then two or three coarsely chopped cloves of garlic.
0:21:18 > 0:21:22'Next, plenty of fresh thyme and a good amount of sea salt.
0:21:22 > 0:21:25'Drizzle olive oil all over everything,
0:21:25 > 0:21:27'and then a little bit of water as well.
0:21:27 > 0:21:29'Lay the fillets of salmon on top
0:21:29 > 0:21:33'and don't forget to season them on the inside.
0:21:33 > 0:21:36'Look how lovely and pale the flesh is.
0:21:36 > 0:21:39'That's because there's no pink dye in their feed.
0:21:39 > 0:21:42'Now to make the salsa verde stuffing
0:21:42 > 0:21:46'using mint, parsley, anchovies, garlic and capers.'
0:21:46 > 0:21:48This is my own dish,
0:21:48 > 0:21:50but it's just the sort of thing I like for Christmas.
0:21:50 > 0:21:51Probably on Christmas Eve,
0:21:51 > 0:21:55something a bit different from turkey or goose on Christmas Day.
0:21:55 > 0:21:57It's actually based on Italian ideas of cooking.
0:21:57 > 0:21:59First of all, of course, the salsa verde,
0:21:59 > 0:22:03which I made really sort of stiff and dry so that it makes a nice stuffing.
0:22:03 > 0:22:07But also the tomato that's under there and the water and the olive oil
0:22:07 > 0:22:12is a way of cooking the Italians call acqua pazza, which means "mad water".
0:22:12 > 0:22:15I don't quite know why it refers to that,
0:22:15 > 0:22:19but maybe as it's boiling briskly like this, it's going bonkers.
0:22:19 > 0:22:21But it produces this lovely emulsion
0:22:21 > 0:22:23which will work really well with that salmon.
0:22:24 > 0:22:27'Oil the top of the fish and sprinkle with chilli flakes,
0:22:27 > 0:22:31'some more thyme and a final bit of seasoning.'
0:22:31 > 0:22:34That goes in the oven for about 25 minutes - a hot oven.
0:22:38 > 0:22:42'20 to 25 minutes is more than enough for cooking a fish like this.
0:22:42 > 0:22:44'Let's face it - come Christmas Eve,
0:22:44 > 0:22:47'you don't want to be locked away in the kitchen all night.
0:22:47 > 0:22:50'And an elegant and simple dish like this
0:22:50 > 0:22:54'frees you up nicely to enjoy the festivities.
0:22:54 > 0:22:57'Those tomatoes have cooked in the juices from the fish
0:22:57 > 0:23:00'and have softened in the oil and become sweet.
0:23:00 > 0:23:04'This is a six-pound salmon, and it'll feed a dozen people.
0:23:04 > 0:23:07'And, do you know, it goes really well
0:23:07 > 0:23:11'with a good glass of sparkling English white wine.'
0:23:17 > 0:23:19Now, salmon is probably the king of all fish.
0:23:19 > 0:23:22Nothing says Christmas morning more than smoked salmon.
0:23:22 > 0:23:24And there are lots of ways you can enjoy it,
0:23:24 > 0:23:28and I'm going to show you something slightly different.
0:23:28 > 0:23:29It's a great lunchtime dish, this,
0:23:29 > 0:23:31good to do over the Christmas holiday.
0:23:31 > 0:23:33Cos you've generally got smoked salmon at home,
0:23:33 > 0:23:36and also another ingredient, duck fat.
0:23:36 > 0:23:38Cos Delia and Nigella made this famous, you see?
0:23:38 > 0:23:41Well, I'm never without any.
0:23:41 > 0:23:44Duck fat, because what we're going to do is I'm going to poach
0:23:44 > 0:23:46the smoked salmon in duck fat with vanilla.
0:23:46 > 0:23:49I can see you're really impressed with that!
0:23:49 > 0:23:52And I'm going to serve this with a pickle, all right?
0:23:52 > 0:23:54Now, the idea is this.
0:23:54 > 0:23:58We make a pickle with water, rice wine vinegar and sugar.
0:23:58 > 0:23:59All right?
0:23:59 > 0:24:01So we put the whole lot together, and we just
0:24:01 > 0:24:07dissolve the sugar with the rice wine vinegar and a pinch of salt.
0:24:08 > 0:24:12- And that's it. That's our pickling liquor done. Easy.- Easy.
0:24:12 > 0:24:14And then we take a mooli, which is this stuff,
0:24:14 > 0:24:17and I'm just going to, basically, just peel this.
0:24:17 > 0:24:21- Now, I thought that was a parsnip. - No.
0:24:21 > 0:24:22What's a mooli?
0:24:22 > 0:24:24Similar to a...
0:24:24 > 0:24:27Parsnips are creamy inside.
0:24:27 > 0:24:31- This is a Japanese radish.- Oh, OK.
0:24:31 > 0:24:33That's what it is. And we just peel these like this.
0:24:33 > 0:24:36Now, about yourself. You started life as a...
0:24:36 > 0:24:39Well, serious acting, really? How did you get into comedy, then?
0:24:39 > 0:24:42Because you've almost gone full circle now, how did it all start?
0:24:42 > 0:24:46Oh, there was just too many people auditioning for The Bill
0:24:46 > 0:24:49when I was...
0:24:49 > 0:24:52When I was a young hopeful. So I thought, "Oh, I'll try and make people laugh."
0:24:52 > 0:24:54But you were in the Royal Shakespeare Company, were you?
0:24:54 > 0:24:56Yeah, no, I do... I've done a lot of theatre.
0:24:56 > 0:25:00I did want to do comedy and I realised that
0:25:00 > 0:25:02the way to get into comedy was perhaps to do stand-up,
0:25:02 > 0:25:04so I started doing stand-up.
0:25:04 > 0:25:06So I went from kind of being classically trained,
0:25:06 > 0:25:10then going round the clubs of Great Britain.
0:25:10 > 0:25:12And one place, for stand-up in particular,
0:25:12 > 0:25:16- we've had a lot of comedians on the show, Edinburgh Festival?- Yeah.
0:25:16 > 0:25:19That seems to have launched their career. And it did the same with you, did it?
0:25:19 > 0:25:23It did. Edinburgh's like a big trade fair, really, for comedians.
0:25:23 > 0:25:24You know, if you get...
0:25:24 > 0:25:28If you just catch a wave, it can happen really quickly,
0:25:28 > 0:25:30and I was lucky that it did, yeah.
0:25:30 > 0:25:33And then almost gone full circle because, you know,
0:25:33 > 0:25:36you're into acting now as well, obviously, comedy's still there,
0:25:36 > 0:25:38but how do people take you, really, in the industry?
0:25:38 > 0:25:41Because most people... Do you get branded as a comedian and...
0:25:41 > 0:25:43I'm sure I do. I don't really...
0:25:43 > 0:25:47- I don't really care, as long as I get asked to do stuff.- It's a job!
0:25:47 > 0:25:49- It doesn't matter! - They can call me what they like!
0:25:49 > 0:25:53But, yeah, no, I think when I went into Doctor Who...
0:25:53 > 0:25:56Even though I'd been doing lots of straight stuff before,
0:25:56 > 0:25:59my show kind of launched me
0:25:59 > 0:26:03out to the public as quite a... You know, quite a definite comedian,
0:26:03 > 0:26:06you know, doing quite broad characters and stuff.
0:26:06 > 0:26:09So I was really lucky to get the opportunity to start again
0:26:09 > 0:26:11in Doctor Who, really, and launch myself as something else.
0:26:11 > 0:26:15Was that just... It was only meant to be just one appearance, was it, or...?
0:26:15 > 0:26:17Yeah, it was only a one-off, a couple of years ago,
0:26:17 > 0:26:19for Christmas.
0:26:19 > 0:26:22- And then... Then it kind of came back again.- And then, literally...
0:26:22 > 0:26:26Christmas Day is busy for you. It always is, every Christmas...
0:26:26 > 0:26:29- I'm all over the schedule, love! - Yeah, you're all over the place.
0:26:29 > 0:26:30- Tell us about Doctor Who and...- Yes.
0:26:30 > 0:26:33I can't really say too much about Doctor Who because it's...
0:26:33 > 0:26:34It would spoil it.
0:26:34 > 0:26:37But you can say something that's happening later on in the evening.
0:26:37 > 0:26:40I can say something that's happening a little bit later, at 10:30pm.
0:26:40 > 0:26:41Tell us about this, then?
0:26:41 > 0:26:45I've got a Christmas special called Nan's Christmas Carol,
0:26:45 > 0:26:47it's my old lady character,
0:26:47 > 0:26:52and we've done a comic retelling of Charles Dickens' Christmas Carol,
0:26:52 > 0:26:55and she's effectively the character of Scrooge.
0:26:55 > 0:26:59- Right?- As you know, because you pop up in it, don't you?
0:26:59 > 0:27:01I do pop up on it. We can't say exactly, because...
0:27:01 > 0:27:02We can't spoil that surprise.
0:27:02 > 0:27:05And we can't say that at this time in the morning, can you,
0:27:05 > 0:27:06what you said about me?
0:27:06 > 0:27:09Which is really nice, thank you very much!
0:27:09 > 0:27:12She knocked on the dressing room and said, "Are you OK with this?,"
0:27:12 > 0:27:15and said this line, and I said, "I don't really have a choice, do I?
0:27:15 > 0:27:18- "You've already done it." But anyway...- No, that's not true.
0:27:18 > 0:27:21- You were very game. You were very game.- David Tennant's in it as well?
0:27:21 > 0:27:23Yeah, he is, yeah. I've got lots of special guests.
0:27:23 > 0:27:26And the guy that I couldn't keep my eyes off, off Only Fools And Horses.
0:27:26 > 0:27:29- Yeah, Roger Lloyd-Pack. Yeah, yeah. - How fantastic was that?
0:27:29 > 0:27:33Brilliant, yeah. Brilliant. And Ben Miller and Madness, everyone.
0:27:33 > 0:27:35- Oh, everyone's there. - Everyone's there.
0:27:35 > 0:27:37Everyone's there. And films and stuff like that.
0:27:37 > 0:27:39You're partial to West End and stuff like that,
0:27:39 > 0:27:42- you're a bit of a jack of all trades, really?- Yeah.
0:27:42 > 0:27:44I think, you know, as long as you've got options as an actor,
0:27:44 > 0:27:47you're doing well. And I have been lucky.
0:27:47 > 0:27:50- You never know, a cooking show might be on your list?- Oh, it will.
0:27:50 > 0:27:52If you'd have seen my fairy cakes!
0:27:52 > 0:27:55I mean, seriously, Jane Asher, watch out!
0:27:55 > 0:27:58Right, look. There's your pickle, all right?
0:27:58 > 0:28:03So this is the mooli, all I've done is just pour that hot pickle -
0:28:03 > 0:28:05or hot pickling liquor - over the top,
0:28:05 > 0:28:08and it just sits on the plate like that.
0:28:08 > 0:28:10- And you just pop that on. - It's quite limp.
0:28:10 > 0:28:13- It's supposed to be like that, Catherine.- I know.
0:28:13 > 0:28:14I'm just saying.
0:28:14 > 0:28:17My textural observation is it's a little bit limp.
0:28:17 > 0:28:21- That's supposed to be a compliment. - Thank you very much. Thank you.
0:28:21 > 0:28:25- It's slithery and it looks a bit slimy, too.- There's your...
0:28:25 > 0:28:28There's your salmon, which is poaching away nicely.
0:28:28 > 0:28:30- With the quack-quack fat.- Yeah, with the quack-quack fat.
0:28:30 > 0:28:32That's gone in there.
0:28:32 > 0:28:34Now, when I told my folks that you were coming on, They...
0:28:34 > 0:28:36"Bothered." Where does that come from?
0:28:36 > 0:28:39Where does your inspiration for these characters come from?
0:28:39 > 0:28:41Because it's kind of iconic now.
0:28:41 > 0:28:44Yeah, that sort of caught on, and I didn't expect it to.
0:28:44 > 0:28:48I don't know, I just said it one day and then...
0:28:48 > 0:28:51So it wasn't scripted, or is it just...?
0:28:51 > 0:28:55It was scripted, but it wasn't scripted... It was scripted once,
0:28:55 > 0:28:57but we did it in front of a live audience
0:28:57 > 0:29:00when I was trying out my live shows, and I said it and then,
0:29:00 > 0:29:03just because the audience were responding,
0:29:03 > 0:29:06I kept saying it again and went on a roll.
0:29:06 > 0:29:08So it was a bit by accident that it kind of...
0:29:08 > 0:29:11But where do these ideas for these characters come from?
0:29:11 > 0:29:12My mad ole 'ead!
0:29:12 > 0:29:15- Yeah? Is it? You just kind of make them up?- I don't know.
0:29:15 > 0:29:18I suppose, really, I suppose I'm logging people that I meet
0:29:18 > 0:29:20all the time, really.
0:29:20 > 0:29:22I've got a really good character coming up,
0:29:22 > 0:29:24it's quite a lairy northern chef.
0:29:26 > 0:29:27Thank you very much!
0:29:27 > 0:29:30That wouldn't surprise me. But there you go, look at that.
0:29:30 > 0:29:33You can't say that's not pretty, look.
0:29:33 > 0:29:37- I can't say that's not pretty. - I've done it on a roof tile.
0:29:37 > 0:29:40- Just for you, Catherine.- Thank you. Straight out of the bathroom.
0:29:40 > 0:29:42- Tell me what you think. - Thank you.- Bathroom?
0:29:42 > 0:29:45You've got a fancy bathroom when you've got that in your bathroom.
0:29:45 > 0:29:46That's off my roof, love, this.
0:29:46 > 0:29:50Tell me what you think. This is... Literally, what's that?
0:29:50 > 0:29:52- Four and a half minutes?- It was four and a half minutes.
0:29:52 > 0:29:54And you got a pickle.
0:29:54 > 0:29:57Yeah, I can't pick it up.
0:29:57 > 0:30:00- Oh, God!- In your own time, don't worry.- I will.- Go on, then.
0:30:04 > 0:30:08- It's pretty good, though.- It's delicious.- Vanilla and duck fat.
0:30:08 > 0:30:10- Oh, don't say it! - It's the way forward.
0:30:15 > 0:30:17And, of course, the roof tile is optional, of course.
0:30:17 > 0:30:19Now, if you'd like to try cooking
0:30:19 > 0:30:21that salmon or have a go at any of the recipes you've
0:30:21 > 0:30:24seen on today's show, they're just a click away at
0:30:24 > 0:30:25bbc.co.uk/recipes.
0:30:25 > 0:30:27Now, we're not live today, so instead we're looking back at
0:30:27 > 0:30:31some of the delicious cooking from the Saturday Kitchen back catalogue.
0:30:31 > 0:30:35Now it's time for a festive treat. No party should be without it.
0:30:35 > 0:30:37It's a tasty terrine made by one of France's finest chefs,
0:30:37 > 0:30:39Stephane Reynaud.
0:30:39 > 0:30:42It's Stephane Reynaud. Good to have you on the show.
0:30:42 > 0:30:44- I'm very happy to be back, there. - Very happy to be back.
0:30:44 > 0:30:47We're very happy that you're here as well.
0:30:47 > 0:30:50I love your type of food, cos it's very rustic-y, very French.
0:30:50 > 0:30:52- Yes, it's from countryside. - The countryside. Full-on flavours.
0:30:52 > 0:30:55Saint-Egreve, everybody knows Saint-Egreve now.
0:30:55 > 0:30:56So what are we cooking?
0:30:56 > 0:30:59We're going to cook a terrine of rabbit, so we have the rabbit,
0:30:59 > 0:31:01we have chicken livers, we have pork.
0:31:01 > 0:31:05Pork is what you became famous for, I suppose?
0:31:05 > 0:31:07You know, I was born with pork in my pocket, so...
0:31:07 > 0:31:10- Always pork in my recipes.- So we've got pork, this is pork fillet?
0:31:10 > 0:31:12Yeah. It's chopped into little pieces.
0:31:12 > 0:31:14Then you have shallots, you have the rosemary,
0:31:14 > 0:31:19you have quatre epices, port, white wine, cream, eggs and bread.
0:31:19 > 0:31:20We'll get onto the spice in a minute.
0:31:20 > 0:31:22And then you've got a simple chutney.
0:31:22 > 0:31:25And then we're going to make a chutney, a tomato chutney.
0:31:25 > 0:31:29Sorry to interrupt, you know quatre epices, you're making me do this
0:31:29 > 0:31:32omelette challenge, I challenge you to tell me what's in quatre epices.
0:31:32 > 0:31:38- Ginger, nutmeg, pepper... - Clou de girofle...
0:31:38 > 0:31:39Cloves, isn't it?
0:31:39 > 0:31:41- I don't know the name. - Yeah, yeah, cloves.
0:31:41 > 0:31:44There you go. It's amazing what this little earpiece does,
0:31:44 > 0:31:46somebody's telling me in my ear! Anyway...
0:31:46 > 0:31:49Cheat! Cheat!
0:31:49 > 0:31:54So we're going to cut the rabbit in big pieces,
0:31:54 > 0:31:57because I like to know what I have in my terrine when I eat a terrine,
0:31:57 > 0:32:01- I like to have big pieces of meat inside.- Big, chunky, chunky pieces. - Yes.
0:32:01 > 0:32:03- OK.- So we're going to do that.
0:32:04 > 0:32:06Now, I mentioned at the top about your book.
0:32:06 > 0:32:08You were here last time with the pork book,
0:32:08 > 0:32:11but it went on to be huge. I mean, hugely successful.
0:32:11 > 0:32:15- French cookbook of the year. - Oh, yes. I was lucky for that.
0:32:15 > 0:32:17I don't know why, it's only the story of the family,
0:32:17 > 0:32:20the story of the butchery and the story of friends and food...
0:32:20 > 0:32:25- Sorry to interrupt...- Is this another one?- It's just a great book.
0:32:25 > 0:32:28The thing is, it's so sort of gutsy.
0:32:28 > 0:32:32I always think of the French as just eating little bits and bobs
0:32:32 > 0:32:34- and being very sort of... - No, come on!
0:32:34 > 0:32:37Have you seen the size of this guy? But it's true, though.
0:32:37 > 0:32:39- It's literally a great book... - It's a fabulous book.
0:32:39 > 0:32:42It's not just recipes, as well. And this new one is not just recipes?
0:32:42 > 0:32:44It's a new one, which name is Ripailles,
0:32:44 > 0:32:48and it's still about the French, old-fashioned food.
0:32:48 > 0:32:51And I have stories, too, with friends,
0:32:51 > 0:32:53I have story... How to play petanque.
0:32:53 > 0:32:57- It's very important to play petanque before lunch.- Of course.
0:32:57 > 0:33:00You have to know how to make your own pastis,
0:33:00 > 0:33:03so there is a lot of things, a lot of recipes, too.
0:33:04 > 0:33:07- Petanque is boules, isn't it?- Yes.
0:33:07 > 0:33:10It's very important, before dinner, to have a petanque.
0:33:10 > 0:33:14Petanque, and maybe a little bit of pastis while you're doing it,
0:33:14 > 0:33:16just to cleanse the palate?
0:33:16 > 0:33:19Pastis and petanque, it's a good way to start a meal with friends.
0:33:19 > 0:33:21There you go. Right. What have we got in here, then?
0:33:21 > 0:33:23Explain to us what's happening.
0:33:23 > 0:33:28We've put all the meat in the pot, with the white wine,
0:33:28 > 0:33:33- with the port, and then I'm going to cut the shallots.- Yeah.
0:33:33 > 0:33:36Now, you'd literally... Cos you're just whacking everything together,
0:33:36 > 0:33:38like you said, to keep it quite chunky?
0:33:38 > 0:33:42It's nice when you do that, like, four hours before, to make the terrine,
0:33:42 > 0:33:48when the meat is mixed with the port and the wine and everything. So...
0:33:48 > 0:33:51OK. Right. And tell us about your bistro, as well. People try...
0:33:51 > 0:33:53If they're venturing out and about around Paris,
0:33:53 > 0:33:55whereabouts is it, roughly?
0:33:55 > 0:33:58It's in Montreuil, I've told you,
0:33:58 > 0:34:02it's the nice area which was in fight three years ago. The war in Paris...
0:34:02 > 0:34:07Oh, the famous area where they were fighting? That's where you're from?
0:34:07 > 0:34:10Yes, but it was very quiet, don't worry.
0:34:10 > 0:34:13It's a nice place, because there is a lot of different
0:34:13 > 0:34:18people from everywhere, so there is a good mix of culture.
0:34:18 > 0:34:24- I like this area.- Yeah. - And the people like old French food.
0:34:24 > 0:34:27So I can serve terrine in my restaurant.
0:34:27 > 0:34:28What do you think the art...
0:34:28 > 0:34:31The art of French food, I went over there at the beginning
0:34:31 > 0:34:33of the year, and I still think the art of French food is
0:34:33 > 0:34:36about great ingredients, but it's all about the family, you know?
0:34:36 > 0:34:38When you go around the markets, it's vitally important.
0:34:38 > 0:34:40We don't really have those markets nowadays.
0:34:40 > 0:34:43They're deemed as sort of a gimmick, what we were brought up...
0:34:43 > 0:34:48- It's interesting you're using rabbit, actually, Stephane...- Why?
0:34:48 > 0:34:51We don't tend to use rabbit here.
0:34:51 > 0:34:53I did this series called Food Heroes,
0:34:53 > 0:34:57and I wanted to film a rabbit farm, cos farm rabbit's tender.
0:34:57 > 0:34:58I'm from a little village,
0:34:58 > 0:35:02and in this village you have only pigs, rabbits, cows.
0:35:02 > 0:35:04It's in the countryside.
0:35:04 > 0:35:09So it's very usual for us to use such kind of meat.
0:35:09 > 0:35:11We wanted to film in this rabbit farm,
0:35:11 > 0:35:15and the BBC said, "Absolutely no way, there's too many children that
0:35:15 > 0:35:19"would not like to see little bunny rabbits being turned into food."
0:35:19 > 0:35:23It was an old rabbit, very sick...
0:35:24 > 0:35:26Just warming to the theme, though.
0:35:26 > 0:35:30A friend of mine saw this sign somewhere near Chicago,
0:35:30 > 0:35:33it said, "Rabbits - food or pets?"
0:35:36 > 0:35:38That is really rugged stuff.
0:35:38 > 0:35:42But, you know, where I live, it's so far away from everything,
0:35:42 > 0:35:44so you have to have everything in your home.
0:35:44 > 0:35:47So that's why we use this kind of meat very often.
0:35:47 > 0:35:50Run me through - you've got the eggs in there? Ginger?
0:35:50 > 0:35:54The eggs, the ginger and then that's done. We just have to mix everything.
0:35:54 > 0:35:57And the bread and the cream, I mean, look at that.
0:35:57 > 0:36:01- Truly all classic French style of cooking.- It's very good.
0:36:01 > 0:36:04The meat of the rabbit, it's a little dry.
0:36:04 > 0:36:07So it's nice to put cream...
0:36:07 > 0:36:08And then ask your children to do that,
0:36:08 > 0:36:12they love to put their hands in the food.
0:36:12 > 0:36:14And just mix it all together.
0:36:14 > 0:36:17And the spices, you've just got a little bit of cumin in here.
0:36:17 > 0:36:19This is to do the chutney, if you missed this.
0:36:19 > 0:36:21Just chop all the ingredients nice and fine.
0:36:21 > 0:36:23We've got here, obviously, white wine vinegar and the sugar,
0:36:23 > 0:36:27and some sultanas - or raisins, these ones.
0:36:27 > 0:36:29We've got some tomato, which I've deseeded and chopped,
0:36:29 > 0:36:32and then the other ingredient, this well-known ingredient in France...
0:36:32 > 0:36:37It's ketchup. It's a new ingredient in French. It's typical French.
0:36:37 > 0:36:41- You tried it...- Exactly. So this goes on as well? OK. We throw that in.
0:36:45 > 0:36:47It's especially for my children.
0:36:47 > 0:36:50Now, is this the kind of dish that you're putting on the menu now in the bistro?
0:36:50 > 0:36:53- This is straight off the bistro menu?- It's on the bistro menu.
0:36:53 > 0:36:55And then we'll bring my terrine, to serve tomorrow. Sorry.
0:36:55 > 0:36:59Yeah, exactly. OK. And then what we're going to do is cook this in a bain-marie?
0:36:59 > 0:37:01Yeah, in the bain-marie without cover.
0:37:01 > 0:37:04It's important to put in the bain-marie like that.
0:37:04 > 0:37:08- So literally just...- One hour, hour and a half.
0:37:08 > 0:37:10All the liquid has to be evaporated.
0:37:10 > 0:37:13So you literally cook it for about an hour a half.
0:37:13 > 0:37:16I'll move this to one side. And you want the rosemary on the top?
0:37:16 > 0:37:19- Yes, please.- There you go. You forgot that bit.
0:37:19 > 0:37:21I'm going to bring this over.
0:37:21 > 0:37:24- And about, sort of, what, 200 degrees centigrade?- Yep.
0:37:24 > 0:37:26- 400, something like that. - And it's ready to be cooked.
0:37:26 > 0:37:28You can pop that one in there.
0:37:30 > 0:37:35There you go. We've got the terrine. I'll bring that one over to you.
0:37:35 > 0:37:40I'll give you that. Meanwhile, I'll get the chutney. There you go.
0:37:40 > 0:37:42So literally cook the chutney down for,
0:37:42 > 0:37:44what, about 45 minutes, the chutney?
0:37:44 > 0:37:46- 45 minutes, one hour, yes. - Yeah, one hour.
0:37:47 > 0:37:49- And, here, you've got a terrine. - Look at that.
0:37:49 > 0:37:51So it's still very rustic,
0:37:51 > 0:37:56big pieces of meat inside and generally hard to be cut, but...
0:37:56 > 0:38:00- We have to eat like... - French bread?- Yeah.
0:38:01 > 0:38:06It's nice to serve in the pot, because it's still very...
0:38:06 > 0:38:09And the cream and the bread, I mean, that's quite...
0:38:09 > 0:38:10All the different pieces of the meat,
0:38:10 > 0:38:14and then you just have the cream and the shallots.
0:38:14 > 0:38:17- A bit of that on the side. - Bon appetit.
0:38:17 > 0:38:19Nothing better than that, traditional French food.
0:38:19 > 0:38:21- So remind us what that is again? - It's a terrine of rabbit.
0:38:21 > 0:38:23Terrine of rabbit, you see?
0:38:23 > 0:38:26And you can put everything in the terrine that's nice with this meat.
0:38:26 > 0:38:30You can put fruit, you can put another spice like cinnamon, or...
0:38:30 > 0:38:31- It's lovely.- It's up to you.
0:38:36 > 0:38:39He's off with it. Where are you off with it?
0:38:39 > 0:38:42- I want to go back to my restaurant! - Come on over here, have a seat.
0:38:42 > 0:38:44You get to dive into this first of all,
0:38:44 > 0:38:46- tell us what you think of that? - Wow, look at that.
0:38:46 > 0:38:48But, like you said, you can mix-and-match the meat,
0:38:48 > 0:38:49you can put fruit in there...?
0:38:49 > 0:38:51Yes, that's what I like with this meat.
0:38:51 > 0:38:53Pistachio nuts and stuff like that.
0:38:53 > 0:38:54I like the idea of putting cream and bread in.
0:38:54 > 0:38:56It looks just so nice and chunky.
0:38:56 > 0:38:59Because we always think of, sort of, terrine as a bit smooth,
0:38:59 > 0:39:00but I just love...
0:39:00 > 0:39:03You have a lot of flavour, a lot of texture in the terrine.
0:39:03 > 0:39:06And the chutney still on the side.
0:39:06 > 0:39:10You've got to learn to get a big mouthful at the top.
0:39:10 > 0:39:13It's lovely, it's almost like a meal on its own as well.
0:39:13 > 0:39:17And that cream is so important, because rabbit is dry.
0:39:17 > 0:39:20- It's really nice and moist, that. - It makes it nice and moist.
0:39:20 > 0:39:21Everybody's diving in.
0:39:26 > 0:39:29Thanks for testing me on my food knowledge, Rick,
0:39:29 > 0:39:33but my advice is never mess with a presenter wearing one of these -
0:39:33 > 0:39:34an earpiece.
0:39:34 > 0:39:36Now, we're heading up to Northumbria,
0:39:36 > 0:39:39where the legendary Keith Floyd is ready and waiting.
0:39:47 > 0:39:51# Dum-da-da-da-bom
0:39:51 > 0:39:53# Bom-bom
0:39:53 > 0:39:55# Ba-da-dum-da... #
0:39:55 > 0:39:58This music is incredible. Rock on, Robert.
0:39:58 > 0:40:00But, you know, duty calls and it's back to the commentary.
0:40:00 > 0:40:03So here we are, then, on the good ship Radiant Way,
0:40:03 > 0:40:05putting out to sea from Seahouses.
0:40:05 > 0:40:06A bit like the owl and the pussycat,
0:40:06 > 0:40:09except we ain't got a five-pound note.
0:40:32 > 0:40:39Now, all cooking of the real kind depends on first-class shopping.
0:40:39 > 0:40:41Now, anybody can go to the supermarket
0:40:41 > 0:40:43and buy a packet of frozen fish.
0:40:43 > 0:40:47But if you've got real B... with an S on the end,
0:40:47 > 0:40:50you go to where it's really happening,
0:40:50 > 0:40:53which is, you know, waves with teeth like bananas,
0:40:53 > 0:40:56hell of white water and all of that business.
0:40:58 > 0:41:01In case... Because you know what fishermen are like, don't you?
0:41:01 > 0:41:03The one that got away was that big...
0:41:04 > 0:41:07When you actually go fishing, they haven't caught a thing.
0:41:07 > 0:41:10I brought a few mussels from Seahorses
0:41:10 > 0:41:12or Seahouses or whatever it's called,
0:41:12 > 0:41:14just to cook for the crew.
0:41:14 > 0:41:16But, in fact, they've been quite good boys,
0:41:16 > 0:41:20they've caught a few things, so I'm going to prepare a dish
0:41:20 > 0:41:24which is going to be called Light Of The Radiant Way,
0:41:24 > 0:41:27which is, you know, this is our nautical dish of the day.
0:41:27 > 0:41:31Panache of fish the radiant way.
0:41:31 > 0:41:32Name of the boat, get it?
0:41:32 > 0:41:35We got a few whiting, we got a few haddocks,
0:41:35 > 0:41:38we got some little lemon soles, we've got some cod,
0:41:38 > 0:41:41we've got some prawns and we've got some codlings.
0:41:41 > 0:41:43So take your shopping basket...
0:41:44 > 0:41:47A couple of whitings, a couple of haddocks.
0:41:47 > 0:41:49I'm not joking, my little gastronauts,
0:41:49 > 0:41:51this is unbelievably bad.
0:41:51 > 0:41:53It really is.
0:41:53 > 0:41:57A bit of one of these little things here. Very slippery.
0:41:57 > 0:42:00In you go. This is your shopping basket.
0:42:00 > 0:42:04This is shopping on the ninth parallel, OK?
0:42:04 > 0:42:05A little codling.
0:42:05 > 0:42:09And something... Richard, if it's OK with you...
0:42:11 > 0:42:14I mean, no, actually, seriously, don't laugh.
0:42:14 > 0:42:16Every time you have a fish meal,
0:42:16 > 0:42:21what I'm doing now is what they do every day of the week
0:42:21 > 0:42:24to bring you the fish. So don't joke about it.
0:42:24 > 0:42:30I mean, it's fun, I know, for us. But this is how they really work, OK?
0:42:30 > 0:42:35So out of this lot, I'm going to dedicate a dish to this ship,
0:42:35 > 0:42:37the Radiant Way.
0:42:37 > 0:42:39Richard, come into the kitchen.
0:42:39 > 0:42:41If we can get back.
0:42:52 > 0:42:54To recap on the whole thing, Richard, and stay with me,
0:42:54 > 0:42:56I know you're not used to being on boats.
0:42:56 > 0:42:59We have my little fresh codling, OK, down here.
0:42:59 > 0:43:02My little whiting, my little haddock, my little langoustines,
0:43:02 > 0:43:05my little prawns, the mussels I brought with me,
0:43:05 > 0:43:10a bit of parsley and some cream and not really very much else.
0:43:10 > 0:43:14But, while I fried those fillets of the freshest fish you can imagine
0:43:14 > 0:43:16in a little butter in the pan, at the same time,
0:43:16 > 0:43:20I made, as every good little cookette in the world knows,
0:43:20 > 0:43:23a simple white sauce - butter and flour,
0:43:23 > 0:43:26filled up with milk, a few onions, bay leaf,
0:43:26 > 0:43:29a bit of parsley and stuff to make a basic white sauce, OK?
0:43:29 > 0:43:32So I did that while I was fiddling about,
0:43:32 > 0:43:34cos this is the magic of...magic.
0:43:34 > 0:43:39At the same time, from Seahouses, I got some of these brilliant mussels
0:43:39 > 0:43:42and merely poached them. Sorry about this.
0:43:42 > 0:43:44Maybe poached them in about a quarter of a pint of water,
0:43:44 > 0:43:46so that they opened.
0:43:46 > 0:43:48Didn't overcook them, because they're succulent and nice.
0:43:48 > 0:43:51And, to make... Cos I want to get a really good fishy flavour
0:43:51 > 0:43:53to the ultimate sauce of this dish...
0:43:53 > 0:43:55Now, Richard, this is the tricky bit, OK?
0:43:55 > 0:43:59We've got to get some of this juice from the mussels into...
0:43:59 > 0:44:03the white sauce. Just to give it a fishy flavour.
0:44:03 > 0:44:05And stir that in.
0:44:05 > 0:44:09OK, so we've now got a fundamental white sauce, OK,
0:44:09 > 0:44:13with a fishy flavour, which is quite nice.
0:44:13 > 0:44:15If I may now... I'm...
0:44:15 > 0:44:18Do you know, I have to tell you, I am really tired.
0:44:18 > 0:44:21We do take these things, in a way, pretty seriously.
0:44:21 > 0:44:25And I know you all love me rolling about in a ship and trying to...
0:44:27 > 0:44:30And just simply cooking things but there aren't, I can promise you,
0:44:30 > 0:44:3317 home economists behind me doing all this.
0:44:33 > 0:44:37Right, our little fillets are sort of ready. OK?
0:44:37 > 0:44:40And the point about this kind of dish is
0:44:40 > 0:44:43it shows that you do not need to go to night school
0:44:43 > 0:44:46to get your CSE in cooking.
0:44:46 > 0:44:48Freshness is everything that counts.
0:44:48 > 0:44:51Simplicity, application and, if I can do it in, quite frankly,
0:44:51 > 0:44:54a space that my arms won't stretch out into,
0:44:54 > 0:44:55any of you can do all this kind of thing
0:44:55 > 0:44:57in the wonderful comfort of your home.
0:44:57 > 0:45:00Right, I've got a few tasks to do.
0:45:00 > 0:45:03For my parsley sauce, very freshly chopped parsley. OK?
0:45:03 > 0:45:07We all know what that is. Excuse all this muddle-up of the pots.
0:45:07 > 0:45:09Stay with it, Richard, you're doing very, very well.
0:45:09 > 0:45:13I'll buy you a large one when and if ever we get ashore.
0:45:13 > 0:45:17Strain... Stay with it, dear boy. I can see you wobbling.
0:45:17 > 0:45:22Strain the white sauce of all the lumps into the parsley there.
0:45:24 > 0:45:26Which is quite good. Discarding, then, as you can now see,
0:45:26 > 0:45:30the little flavourings I put in - the carrot, the onion,
0:45:30 > 0:45:32the mushroom and stuff like that to make that brilliant.
0:45:32 > 0:45:34Put that into the sink.
0:45:34 > 0:45:37Stir that in. That is really real.
0:45:40 > 0:45:43And it's very, very good. I want...
0:45:43 > 0:45:45Because this is for the captain
0:45:45 > 0:45:49and for one of my very good friends, Mr Swallow,
0:45:49 > 0:45:52here on the Radiant Way, I want to make this really rich and luxurious,
0:45:52 > 0:45:55so I'm going to add a little cream to the sauce. OK?
0:45:55 > 0:46:01And put that gently on the gas, over there, to cook away, while...
0:46:01 > 0:46:03And here we come to the tricky bit.
0:46:07 > 0:46:11Put my couple of little fillets here on this lovely, white plate.
0:46:11 > 0:46:12Simplicity itself.
0:46:12 > 0:46:16The little langoustines, which I've just tailed and headed,
0:46:16 > 0:46:20split down the middle. Like that. OK?
0:46:20 > 0:46:26A few fillets of fish, then some of my little mussels.
0:46:27 > 0:46:31I think that, one way or another,
0:46:31 > 0:46:37this has got to be the sort of fishy version of Northumbria on a plate.
0:46:37 > 0:46:39You know, we are working in those absurd conditions -
0:46:39 > 0:46:43nothing on the clock but the maker's name and all that kind of stuff.
0:46:43 > 0:46:46I think now my sauce is warm,
0:46:46 > 0:46:49the flavour has gone through to the thing.
0:46:50 > 0:46:53And...watch closely.
0:46:53 > 0:46:55Well, don't watch closely
0:46:55 > 0:46:57but I mean just admire the steadiness of my hand
0:46:57 > 0:46:59under these absurd conditions.
0:47:02 > 0:47:05And I can't put that down. That's very difficult.
0:47:05 > 0:47:10I think, you know, fresh fish, Floyd, Northumberland -
0:47:10 > 0:47:13there it is, on a plate. I think it's brilliant.
0:47:22 > 0:47:25Now beginneth the first history lesson.
0:47:25 > 0:47:27A long, long time ago, in the days of old,
0:47:27 > 0:47:30when the knights were bold and telegraph poles hadn't been invented,
0:47:30 > 0:47:34on this rugged shore, a Viking longship floundered.
0:47:34 > 0:47:36The locals, being an enterprising lot,
0:47:36 > 0:47:40patched it up and turned it into the famous Northumbrian coble.
0:47:40 > 0:47:42"Now, this is a food programme," I hear you cry
0:47:42 > 0:47:45and what has this got to do with the price of fish?
0:47:45 > 0:47:48Well, the lovely oak chippings from the local boat yard
0:47:48 > 0:47:49go a few yards up the street
0:47:49 > 0:47:52and are used to smoke these plumptious little monkeys
0:47:52 > 0:47:54at John Swallow's smokery.
0:47:54 > 0:47:56I love this symbiotic stuff, don't you?
0:47:56 > 0:47:59Nothing is wasted and the delicious symmetry of it all.
0:47:59 > 0:48:01The cobles are used to catch the herring
0:48:01 > 0:48:03and the oak is used to flavour the kipper.
0:48:03 > 0:48:06Which, incidentally, was invented by a Seahouses man,
0:48:06 > 0:48:08called John Woodger, in 1840.
0:48:11 > 0:48:13I think there should be a statue to John Woodger
0:48:13 > 0:48:14in the centre of Seahouses,
0:48:14 > 0:48:17so you think about it, you civic worthies.
0:48:17 > 0:48:20Now, once the kippers are split and gutted, they are immersed in brine
0:48:20 > 0:48:24for half an hour or so and then they put on these tenterhooks
0:48:24 > 0:48:27and this is where the expression originates, "on tenterhooks,"
0:48:27 > 0:48:30which is what I'm on all the time when making these programmes.
0:48:32 > 0:48:35This timeless procedure, unaltered since the invention of the kipper,
0:48:35 > 0:48:38has been handed down from father to daughter for generations,
0:48:38 > 0:48:41as this extremely rare piece of archive film shows.
0:48:41 > 0:48:44PROJECTOR WHIRRS
0:48:44 > 0:48:45You know, on these Floyd programmes,
0:48:45 > 0:48:48we've done so many crab-cooking sequences,
0:48:48 > 0:48:51I've quite frankly run out of things to say in the commentary.
0:48:51 > 0:48:54So I thought I'd write a little poem instead. Here it is.
0:48:54 > 0:48:56It can make you quite sad to cook a crab
0:48:56 > 0:48:58They say that they squeal in the steam
0:48:58 > 0:49:00But I know a crab is really quite glad
0:49:00 > 0:49:03To appear well-dressed on the screen.
0:49:04 > 0:49:07Do you know, I am a very partisan kind of guy -
0:49:07 > 0:49:11I love Somerset and I love Devon and I love Cornwall but...
0:49:11 > 0:49:15# I love coffee, I love tea
0:49:15 > 0:49:18# I love the Java Jive and it loves me. #
0:49:18 > 0:49:21But, jokes apart, I will tell you that, as much as I love
0:49:21 > 0:49:25the West Country fish, if you want a real crab, come to Seahouses.
0:49:25 > 0:49:27These are the sweetest...
0:49:27 > 0:49:28I have ever tasted.
0:49:28 > 0:49:30They breed in the cold North Sea,
0:49:30 > 0:49:33they live off the hard bottom, not in the mud.
0:49:33 > 0:49:36They're superb, they are the sweetest I have ever tasted.
0:49:36 > 0:49:37Coming from me, that's something.
0:49:37 > 0:49:40But we're not here for that. Well, we are. We quite enjoy that.
0:49:40 > 0:49:44What we're really here for is the kipper, the real kipper.
0:49:44 > 0:49:47None of your Japanese technology, no stainless steel chutes,
0:49:47 > 0:49:50no gas-fired burners but the real business.
0:49:50 > 0:49:53Now, Richard, sometimes in a cameraman's life,
0:49:53 > 0:49:57smoke get in your eyes but stay with it, OK? This is where it's at.
0:49:57 > 0:50:01Step in to see the fire, to see the kipper
0:50:01 > 0:50:05and, you know, after about 11 hours, killing me softly with her herrings,
0:50:05 > 0:50:09you can take a bite out of one of these...
0:50:09 > 0:50:11and step out of the world and into heaven.
0:50:18 > 0:50:20Heaven turned out to be dead good.
0:50:20 > 0:50:23Lots of pretty scenery and birds, rivers flowing with milk and honey
0:50:23 > 0:50:27and the lady angels were "wy-kings," as the next cooking sketch reveals.
0:50:31 > 0:50:34Do you know, Northumberland must be the last bastion
0:50:34 > 0:50:35of rural countryside in Britain.
0:50:35 > 0:50:39Here amongst the fells, the valleys and where the North Tyne flows,
0:50:39 > 0:50:40people here eat in a strange way.
0:50:40 > 0:50:42GUNSHOT Oops!
0:50:42 > 0:50:44HE LAUGHS
0:50:44 > 0:50:45This is what they eat.
0:50:45 > 0:50:48Not, as it is down in the Succulent South, a luxury,
0:50:48 > 0:50:49here it's quite a common dish.
0:50:49 > 0:50:51In fact, it's so cheap and so plentiful,
0:50:51 > 0:50:53and people are so BORED with it,
0:50:53 > 0:50:56I couldn't find a real Northumbrian person to cook me one.
0:50:56 > 0:51:00But what I did find was a wy-king, a wy-king who is called Eben.
0:51:00 > 0:51:02In fact, I shall call her Deep And Crisp And Eben,
0:51:02 > 0:51:06because that's how I can remember it. And she's a great pheasant plucker.
0:51:06 > 0:51:08Difficult to say if you've had one or two
0:51:08 > 0:51:11and, as a wy-king who's been raping and pillaging for 1,000 years,
0:51:11 > 0:51:13she is going to cook something for us
0:51:13 > 0:51:16that demonstrates HER understanding of Northumberland.
0:51:16 > 0:51:18Particularly cos I don't feel very well today.
0:51:18 > 0:51:20I've got a cold and all that. What are you going to do with this?
0:51:20 > 0:51:23I'm going to skin it, take the breasts off,
0:51:23 > 0:51:26- which I'm going to cook in mead. - Mead?- Yes.
0:51:26 > 0:51:29Now you are talking to me in a nice way there. What is actually...?
0:51:29 > 0:51:32I know you can drink it. What is mead? Let's have a glass.
0:51:32 > 0:51:33It's a honey-based drink
0:51:33 > 0:51:36- that was actually brought over by the Vikings.- Ah!
0:51:36 > 0:51:39- A plug for the Vikings!- Yes, yes.
0:51:39 > 0:51:41So this is what they find themselves up on
0:51:41 > 0:51:43when they charged on their cricket club tours and things like that?
0:51:43 > 0:51:46- Yeah, yeah.- Yeah.- Yeah, very nice. - Oh, it's brilliant.
0:51:46 > 0:51:49Anyway, start plucking the pheasant. And...
0:51:49 > 0:51:51It's true, what I said, isn't it,
0:51:51 > 0:51:54that the locals are not desperately keen on eating it,
0:51:54 > 0:51:57say in your hotel or restaurant because it is so...
0:51:57 > 0:51:59such a common sort of dish for them.
0:51:59 > 0:52:00Yeah, that's right.
0:52:00 > 0:52:05They usually sort of eat the lambs and beef and things like that.
0:52:05 > 0:52:08But it's...
0:52:08 > 0:52:10As far as I'm concerned, it's
0:52:10 > 0:52:14one of the nicest sort of meats you can get. So tender and...
0:52:14 > 0:52:16- And good value, too.- Yeah.
0:52:16 > 0:52:19It's what it eats, you see, this is why farmers are a bit cross
0:52:19 > 0:52:22- with them, because they eat all their little...- The Last Supper!
0:52:22 > 0:52:24The Last Supper. That's right!
0:52:24 > 0:52:27OK, you carry on plucking away there. We all know what plucking is about.
0:52:27 > 0:52:30We've got to actually get on with some real cooking.
0:52:30 > 0:52:32Now, what you should do, and I've pinched her recipe here,
0:52:32 > 0:52:34you get these lovely fillets of the pheasant
0:52:34 > 0:52:37and they've still got their shot in them, probably upsets some people.
0:52:37 > 0:52:40What I used to do in the olden days in my restaurant,
0:52:40 > 0:52:41to make things really authentic,
0:52:41 > 0:52:44I used to have little tray of split shot and put it into the dish
0:52:44 > 0:52:47at the last moment, just in case they thought they were home-reared ones.
0:52:47 > 0:52:51Anyway, these breasts of pheasant have been marinated for how long?
0:52:51 > 0:52:5548 hours, just in mead, just to keep it really simple because it is...
0:52:56 > 0:52:59As you probably already know, the Vikings
0:52:59 > 0:53:03and the old sort of Northumberland way of cooking was
0:53:03 > 0:53:05to try to keep everything simple,
0:53:05 > 0:53:10and also they just didn't need to disguise any real sort of meats.
0:53:10 > 0:53:14- Any genuine flavours.- Yes, with anything. Because it was so fresh.
0:53:14 > 0:53:18Right. OK. Well, let's get to do some cooking, the gas is on over here.
0:53:18 > 0:53:21Whizz round in one of your steady, slow walks, Richard,
0:53:21 > 0:53:23we'll find ourselves over here by the stove.
0:53:23 > 0:53:26It's up to you to tell me what to do. We've got the gas on.
0:53:26 > 0:53:28- Have we got...?- It's on, it's on.
0:53:28 > 0:53:31Richard, close up in here, if you please.
0:53:31 > 0:53:34We've already sweated off or melted down or softened a few onions.
0:53:34 > 0:53:36What do we do next?
0:53:36 > 0:53:39Add the pheasant breasts now and just sort of blanch them off.
0:53:39 > 0:53:43- One in there. No seasoning at this age?- Not at this stage, no.
0:53:43 > 0:53:48- just sort of close the pores on it and...- Just up to maximum?
0:53:48 > 0:53:50- That's it.- Let that sizzle away.
0:53:50 > 0:53:54Let them get brown or golden on both sides like that,
0:53:54 > 0:53:56so that they seize up and seal.
0:53:56 > 0:53:58Richard, if you don't mind, close up and then organise
0:53:58 > 0:54:01a wibbly-wobbly shot so that we can come back to that
0:54:01 > 0:54:03a little later on in the cooking stage.
0:54:12 > 0:54:15And certainly this mellifluous amber liquid will make all
0:54:15 > 0:54:18the difference to the dish, won't it? Sweetness and light, it is.
0:54:18 > 0:54:21Good word, too, I might add - mellifluous. What's next?
0:54:21 > 0:54:23- Then add some double cream to it. - Right.
0:54:23 > 0:54:27But first, we're just going to cook the alcohol from the meat off,
0:54:27 > 0:54:30take the breasts out, serve them up on your dish.
0:54:31 > 0:54:34Spilt it all over the place, but that doesn't matter,
0:54:34 > 0:54:36we'll wipe those dishes in a moment.
0:54:36 > 0:54:40- That's right.- Cream into there now? - Yep. Be quite generous.
0:54:40 > 0:54:43I mean, this is your invention, isn't it, this dish?
0:54:43 > 0:54:47- This is a Viking-Northumbrian marriage, I suppose?- Yes.
0:54:47 > 0:54:49It's so simple,
0:54:49 > 0:54:54but I prefer simple dishes that are really tasty and nice.
0:54:54 > 0:54:57It is tasty and nice, actually. Isn't it?
0:54:57 > 0:55:01And if you think this is a very, very rich dish, if it's too fruity and
0:55:01 > 0:55:04too sweet to go with game, think about pork and apple sauce,
0:55:04 > 0:55:08think about venison and redcurrant jelly, the thinking behind this dish
0:55:08 > 0:55:12is perfectly OK, the savoury meat and the sweet sauce.
0:55:12 > 0:55:14Do you want to whop those over to the table, my darling,
0:55:14 > 0:55:18and then we can have a little taste and see how it all comes out?
0:55:21 > 0:55:24Right, this, as usual, the proof of the pudding is in the eating.
0:55:24 > 0:55:28If it isn't brilliant, I'm cutting you out of the programme! OK?
0:55:30 > 0:55:35- It should certainly be tender enough now.- Well...
0:55:35 > 0:55:36I think that's marvellous.
0:55:37 > 0:55:39It is gamey and sweet.
0:55:39 > 0:55:41I'm always worried about dishes that have honey
0:55:41 > 0:55:44and cream in them, because I feel it's an excuse for not cooking
0:55:44 > 0:55:47properly sometimes, but you did reduce it all properly and all
0:55:47 > 0:55:52nice and it really does work, it's a lovely melange of flavours. Yeah.
0:55:52 > 0:55:54Here's to you, my darling.
0:55:54 > 0:55:59- Viva Northumberland and up with the wy-kings!- Definitely. Skol!
0:56:04 > 0:56:06And more from Floyd next time.
0:56:06 > 0:56:09We're not cooking in this studio today, so instead we're looking
0:56:09 > 0:56:12back at some of the great cooking from the Saturday Kitchen archives.
0:56:12 > 0:56:14Still to come on today's Best Bites,
0:56:14 > 0:56:17we get our Christmas hats out for the omelette challenge.
0:56:17 > 0:56:19As well as looking a bit ridiculous, the Hairy Bikers
0:56:19 > 0:56:23Si and Dave try to better their omelette challenge time.
0:56:23 > 0:56:26But has it all gone to their heads? Find out a little while later.
0:56:26 > 0:56:29The wonderful Nick Nairn bakes a potato with a difference.
0:56:29 > 0:56:33He tops the potato with a rich thermidor-style lobster topping and
0:56:33 > 0:56:36make it little bit healthier with a tomato kachumber salad.
0:56:36 > 0:56:40And Downton Abbey actor Brendan Coyle faced his Food Heaven
0:56:40 > 0:56:41or Food Hell.
0:56:41 > 0:56:44Would he get his Food Heaven, prawns with my delicious turmeric-spiced
0:56:44 > 0:56:45prawns, with sauteed rice,
0:56:45 > 0:56:48or would he get his dreaded Food Hell, meringue?
0:56:48 > 0:56:51He might end up with a huge portion of a coffee chestnut
0:56:51 > 0:56:52chocolate meringue cake.
0:56:52 > 0:56:56You can find out what he gets to eat at the end of today's show.
0:56:56 > 0:56:58If you're looking for a one-pot wonder for the family
0:56:58 > 0:57:00this Christmas, look no further
0:57:00 > 0:57:03because Ben O'Donoghue has the perfect recipe for mutton.
0:57:03 > 0:57:04Take a look at this.
0:57:04 > 0:57:06Right, moving on, what are we doing?
0:57:06 > 0:57:09Mutton shanks made into a wonderful aromatic curry.
0:57:09 > 0:57:12You cannot beat good mutton. There's no substitute for it.
0:57:12 > 0:57:14That old saying "mutton dressed up as lamb",
0:57:14 > 0:57:16I've got to firstly cook the mutton, which is going to take
0:57:16 > 0:57:20an hour and a half. To do that, place the mutton in a pot of water like so.
0:57:20 > 0:57:25Then season. Then, if you could just quickly chop that up. That's ginger.
0:57:25 > 0:57:29I've got some turmeric, which goes straight into the water.
0:57:29 > 0:57:30And I've got some garlic.
0:57:30 > 0:57:34Now, mutton, it used to be quite fashionable some years ago.
0:57:34 > 0:57:36But people don't tend to eat it as much as they used to.
0:57:36 > 0:57:40It's a shame, James. I mean, I think the biggest factor that influences
0:57:40 > 0:57:44that is the fact that economically, it is more expensive to produce.
0:57:44 > 0:57:48Lamb takes 12 months to reach maturity, no more, no less,
0:57:48 > 0:57:49obviously it does.
0:57:49 > 0:57:53But mutton takes up to two years. It needs to have two incisors,
0:57:53 > 0:57:56and it can either be...
0:57:56 > 0:58:01- a ewe or...- A ewe?- A female sheep. Or a wether.
0:58:01 > 0:58:04- Do you know what a wether is?- No. I'm sure you'll tell me.
0:58:04 > 0:58:07It's a sheep, a male sheep that doesn't know "wether" it's a man
0:58:07 > 0:58:11or a woman because it's had its testicles removed. James, I have...
0:58:11 > 0:58:14- That's why you couldn't get it in Britain.- Exactly.
0:58:14 > 0:58:16James, I need you to take these five chillies,
0:58:16 > 0:58:19take the tops off, chop them up, put them in
0:58:19 > 0:58:23this here, leave the seeds in with the coriander,
0:58:23 > 0:58:26the cumin, the black pepper, the black poppy seeds and the coconut.
0:58:26 > 0:58:28You are going to make a paste, OK?
0:58:28 > 0:58:31Now, what I'm going to do is here I've got a couple of onions.
0:58:31 > 0:58:34I'm going to quickly slice these up.
0:58:35 > 0:58:40And then I'm going to start with the flavour base.
0:58:40 > 0:58:43This is a really beautiful aromatic curry.
0:58:43 > 0:58:46Mutton cooked like this is great
0:58:46 > 0:58:49because you cook it separately to the actual curry sauce, so you
0:58:49 > 0:58:53still maintain the distinct flavour of the curry and the actual meat.
0:58:53 > 0:58:55- But mutton's got so much more flavour than lamb.- Yes.
0:58:55 > 0:58:58I often think that mutton can be quite tough
0:58:58 > 0:59:01so it needs this method of cooking, long method of cooking,
0:59:01 > 0:59:03to sort of tenderise the meat as well.
0:59:03 > 0:59:06I think definitely with shanks, but in Australia
0:59:06 > 0:59:09a lot of the cockies, the farmers, for a Sunday roast
0:59:09 > 0:59:13they'll have a roast leg of mutton and it's beautifully tender.
0:59:13 > 0:59:17You cook to a medium-well stage, you can't really eat it that rare.
0:59:17 > 0:59:20It would be Australian, that, wouldn't it, really?
0:59:20 > 0:59:26I'll just ignore that. This pan is so hot, what I need to do is...
0:59:26 > 0:59:29- So hot? You mean too hot! - So hot.
0:59:29 > 0:59:32But that's fine because what we want to do is cook our cinnamon.
0:59:32 > 0:59:36- And cloves and cardamom pods.- Do you want me to turn that down a bit?
0:59:36 > 0:59:38I've turned it down.
0:59:38 > 0:59:40I like to get all the pans hot before we cook
0:59:40 > 0:59:41so it happens quickly.
0:59:41 > 0:59:45- We cook that until you get the aromas.- I'm getting the aroma.
0:59:45 > 0:59:48It's like one of his wood fires!
0:59:48 > 0:59:49I'm feeling quite at home!
0:59:49 > 0:59:51He's feeling at home!
0:59:51 > 0:59:53OK, right, then we add our onions.
0:59:53 > 0:59:56- We cook this down until the onions are soft.- Yep.
0:59:56 > 1:00:01- OK? Not coloured, just soft.- Not coloured?- Just soft. Nice and soft.
1:00:02 > 1:00:05The Indians use onions a lot in most of their curries,
1:00:05 > 1:00:08just like with the Italian food, it's the flavour base.
1:00:08 > 1:00:13- Bay leaves. OK? We have got... - Not that strong stuff.
1:00:13 > 1:00:16I should have added my tomato, add my tomato...
1:00:18 > 1:00:23That goes in. Cook that down for about five, ten minutes, OK?
1:00:24 > 1:00:27- Then we add our green chillies. - What's next?
1:00:27 > 1:00:29- Next?- Green chillies.
1:00:29 > 1:00:32You got a curry paste there? They go in.
1:00:34 > 1:00:38Cumin and coriander ground. That goes in.
1:00:38 > 1:00:40- Now, you finished that spice mixture? - I'm there.
1:00:40 > 1:00:45This gets cooked for about five, ten minutes again on a nice,
1:00:45 > 1:00:47slow heat, so it's nice and soft.
1:00:48 > 1:00:51Oh, smell that? At which stage...
1:00:51 > 1:00:54Mmm. Smells like onions and tomatoes.
1:00:54 > 1:00:57You can smell the cinnamon, the cloves, the bay leaf.
1:00:57 > 1:01:01- Starting to cry?- Sorry. There's 17 chillies that have gone in there.
1:01:01 > 1:01:04It's the great thing about having glasses, I'm protected.
1:01:04 > 1:01:07Since I've had glasses, I used to think you were quite a handsome man,
1:01:07 > 1:01:09James, but...
1:01:09 > 1:01:10LAUGHTER
1:01:10 > 1:01:13I'll tell you what... Oh, you are gorgeous now.
1:01:13 > 1:01:18OK, so now we've got our curry paste in there.
1:01:18 > 1:01:20So we've let those flavours develop.
1:01:20 > 1:01:23Now, what we do is take our mutton shanks.
1:01:23 > 1:01:27OK, and we place those in. These are wonderfully soft.
1:01:27 > 1:01:31You could shorten the cooking time by using a pressure cooker.
1:01:31 > 1:01:35If you haven't got a pressure cooker, and they are becoming trendy
1:01:35 > 1:01:38nowadays, a big sort of Renaissance of pressure cookers.
1:01:38 > 1:01:41My nan used to cook with a pressure cooker.
1:01:41 > 1:01:42OK, so we've got our shanks.
1:01:42 > 1:01:45They reduce the temperature down, literally,
1:01:45 > 1:01:48it increases the temperature, cooked under steam and pressure,
1:01:48 > 1:01:52- but it can reduce the cooking time down by...?- Over a half.
1:01:52 > 1:01:56It would take 20 minutes probably to 30 minutes to cook those lamb shanks.
1:01:56 > 1:02:01We just add all of our juice back again, OK? Like so.
1:02:01 > 1:02:04Make sure that that's all sort of...
1:02:04 > 1:02:07melted through, pushed through.
1:02:07 > 1:02:11Now we cook that for about 20 minutes.
1:02:11 > 1:02:14I'm going to take it off because I need more space.
1:02:14 > 1:02:17Pull this pan to the fore. We've got some lamb shank there.
1:02:17 > 1:02:21I'm going to quickly do some rice, lemon rice. To do the rice,
1:02:21 > 1:02:26we need to temper, use a tempering agent, which is basically a flavour.
1:02:26 > 1:02:30We've got some turmeric, some ground ginger and asafoetida. OK.
1:02:30 > 1:02:32What else have we got in here then?
1:02:32 > 1:02:35We have got some rice, lemon, cashew nuts, mustard seeds
1:02:35 > 1:02:38and chana dal and curry leaves and coriander.
1:02:38 > 1:02:40- I'll take these.- Where can people get this stuff from?
1:02:40 > 1:02:43At Tesco, Sainsbury's, it's pretty available.
1:02:43 > 1:02:45- Any supermarket, then? - Any supermarket.
1:02:45 > 1:02:48OK, first we want to add our mustard seeds and chana dal.
1:02:48 > 1:02:52And toast those until they crack and pop. OK, it will be like popcorn.
1:02:52 > 1:02:56You can see them starting to go. OK, all over the kitchen floor.
1:02:56 > 1:02:58OK, asafoetida, turmeric, ginger,
1:02:58 > 1:03:01in there, all the flavours starting to come out.
1:03:01 > 1:03:03OK, curry leaves. In there like so.
1:03:03 > 1:03:06We're getting these wonderful aromas going.
1:03:06 > 1:03:09And if you couldn't find this asafoetida, you just leave it out?
1:03:09 > 1:03:10Yes, you can.
1:03:10 > 1:03:13No problem at all. OK, rice, in that goes.
1:03:13 > 1:03:16- Precooked Basmati rice? - Precooked Basmati rice.
1:03:16 > 1:03:20Because this is basically a way of reheating old rice. OK. Lemon.
1:03:22 > 1:03:26In we go. Bit of salt. Actually, no salt because we don't season rice.
1:03:26 > 1:03:29Because the seasoning comes from the sauce.
1:03:29 > 1:03:33A bit of coriander, like so, we use the rest for the top.
1:03:33 > 1:03:37- Have you got a plate there, James? - Yes.- We will start plating this up.
1:03:37 > 1:03:40- What about these?- Yeah, better put those in. Cashew nuts!
1:03:40 > 1:03:43THEY ALL LAUGH
1:03:43 > 1:03:45I'm under the pump.
1:03:45 > 1:03:48There's always something I miss! It's these glasses.
1:03:48 > 1:03:49Don't stuff your cashew nuts.
1:03:49 > 1:03:53You'd think that I'd see them with my new glasses! OK.
1:03:53 > 1:03:56- Turn the heat off.- You're getting older, that's what it is.- OK.
1:03:56 > 1:04:00- Forgetful.- We've got our shanks. Just make some room.
1:04:00 > 1:04:02- Do you want a proper spoon?- No. No.
1:04:02 > 1:04:04Why do it with a proper utensil
1:04:04 > 1:04:08when you can use something completely inappropriate(?)
1:04:08 > 1:04:10Hey?
1:04:10 > 1:04:14There we go. A bit of sauce. That is beautiful.
1:04:14 > 1:04:17Imagine this on New Year's Day, you've got a bit of a hangover,
1:04:17 > 1:04:21stonking hangover, and you've got lovely curry.
1:04:21 > 1:04:24You're going to have to be quick to get to the butcher to get
1:04:24 > 1:04:27- lamb shanks before they shut. - I know.- Remind us what that is again.
1:04:27 > 1:04:31That is a mutton shank curry with lemon rice.
1:04:31 > 1:04:35- Without the toasted cashew nuts. - With the toasted cashew nuts.- Lovely!
1:04:39 > 1:04:43Oh, there you go. Let's dive into this. It smells good anyway.
1:04:43 > 1:04:47- It's got everything including the kitchen sink in there.- Goodness me.
1:04:47 > 1:04:49Dive into that, Ray. Tell me what you think.
1:04:49 > 1:04:53Tell you what, it looks great. It looks really good and I'm going
1:04:53 > 1:04:57- to try the rice to start with. - Nice and simple.
1:04:57 > 1:05:00But the lamb shanks, they used to be really inexpensive, didn't they?
1:05:00 > 1:05:02Almost butchers used to give them away.
1:05:02 > 1:05:05- They didn't know what to do with them.- You couldn't sell them.
1:05:05 > 1:05:08- Very, very tender.- And now, you know, they're so expensive.
1:05:08 > 1:05:10And mutton shanks, pretty hard to get, but if you can't get them,
1:05:10 > 1:05:12lamb shanks are fantastic.
1:05:13 > 1:05:15LAUGHTER
1:05:15 > 1:05:20- It's fantastic! Really good.- When was the last time you tried mutton?
1:05:20 > 1:05:23I've never... Oh, no, I did. About 30 years ago in an Indian restaurant
1:05:23 > 1:05:26they used to have mutton curry on the menu and it was delicious.
1:05:26 > 1:05:28Always great favourite. But since then, not at all.
1:05:28 > 1:05:30You should be able to taste the character of the meat,
1:05:30 > 1:05:33enhanced with the sauce because I haven't cooked it all together.
1:05:33 > 1:05:36- That's lovely. I've never had mutton before.- Oh, that's wonderful!
1:05:36 > 1:05:39- Gorgeous character, mutton.- Mmm! - I'll have another bit. Sorry.
1:05:39 > 1:05:42- Come on, Mum!- Dive in, dive in! - There you go.
1:05:42 > 1:05:45- Do you use mutton in the restaurant? - Occasionally, yes. Occasionally.
1:05:45 > 1:05:47It'll be English mutton, of course.
1:05:47 > 1:05:50There is none finer!
1:05:50 > 1:05:52It's coming back into fashion, trust me.
1:05:57 > 1:05:59A great dinner party dish for this time of the year.
1:05:59 > 1:06:01It's always pretty chaotic
1:06:01 > 1:06:04when the Hairy Bikers come to the Saturday Kitchen studio but when
1:06:04 > 1:06:07Christmas hats are involved, you know it's just going to get worse.
1:06:07 > 1:06:10Let's not forget, this is the omelette challenge.
1:06:10 > 1:06:13Before we get down to the serious business of making omelettes,
1:06:13 > 1:06:18- I've got a little present for everybody.- Oh, yes!- Ah, James!
1:06:18 > 1:06:21I didn't actually buy 'em. I'm a Yorkshireman. We don't, you know...
1:06:21 > 1:06:24- I know.- You just get bills on your credit card!
1:06:24 > 1:06:28These were free with a tank of fuel. Right, Nick, there you go.
1:06:28 > 1:06:32- Thank you.- Lindsay. There we go. - Thank you.
1:06:32 > 1:06:35- Dave, that's yours. Open them up. - Oh, you've got something, dude!
1:06:35 > 1:06:38They've genuinely got something for you. There you go, Si.
1:06:38 > 1:06:40And that one's obviously for you, George.
1:06:40 > 1:06:43DAVE: I'm always careful when I open presents!
1:06:44 > 1:06:46You have to wear them.
1:06:50 > 1:06:54You've got to wear them! I thought of you. Look at that!
1:06:54 > 1:06:57A little bit of a cock!
1:06:57 > 1:07:00We'll edit that bit out!
1:07:00 > 1:07:04- SI:- I tell you what! This is a bloody big egg!
1:07:04 > 1:07:08- Oh, it's wonderful. - Is that all right, George?
1:07:08 > 1:07:11- Look at that! There you go. - Fantastic!
1:07:11 > 1:07:13And I've got one too. Look at that.
1:07:14 > 1:07:17- I haven't got a face for hats. - OK, now we're ready.
1:07:17 > 1:07:18I haven't got the head for one either!
1:07:18 > 1:07:21- It's going to end up in my omelette! - Right, now, are we ready?
1:07:21 > 1:07:22Usual rules apply, you know them.
1:07:22 > 1:07:24Three-egg omelette cooked as fast as you can.
1:07:24 > 1:07:27The clock stops when the omelette hits the plate. Are you ready?
1:07:27 > 1:07:30- Oh, yes!- Clocks on the screen, please. Three, two, one, go!
1:07:35 > 1:07:39Ow! I'm frying eggs here.
1:07:46 > 1:07:51- Have you been practising this, boys? - No, no. Not this time I haven't, no.
1:07:53 > 1:07:56We're nearly there. A man with a spoon ready.
1:07:58 > 1:08:00Done! Done! GONG
1:08:00 > 1:08:03Ooh! Look at that. That was pretty close! There you go.
1:08:03 > 1:08:06- It's even folded, James. - It's even folded.- And it's seasoned.
1:08:09 > 1:08:13# Chick-chick, chick-chick, chicken! Lay a little egg for me! #
1:08:13 > 1:08:15That's proper that, dude, proper.
1:08:16 > 1:08:20- You see.- It's different. - What do you mean "different"?! It's lovely, that!
1:08:20 > 1:08:22- Brilliant!- Right...
1:08:23 > 1:08:26- Dave...- Yes, sir. - I've got my whatsit on.
1:08:30 > 1:08:34- I want to go blue.- Do you think you'll beat your time?- I don't know.
1:08:34 > 1:08:37- I'd love to go blue. - You're not blue.
1:08:37 > 1:08:39- 30.04...- 30?!
1:08:39 > 1:08:43- Yeah.- I was quicker than that, dude! Look!- Si?- What?
1:08:44 > 1:08:45Was it...?
1:08:46 > 1:08:50- I've slipped.- Where are you, anyway? Where are you?- Oh, miles away.
1:08:50 > 1:08:53I'm next to somebody that cannot... You know, I don't know where I am.
1:08:53 > 1:08:56- Where are you?- Somewhere else. I don't know. Where am I?
1:08:56 > 1:08:59- You're up there.- There I am. The axe murderer!
1:08:59 > 1:09:01- Do you think you beat your time?- No.
1:09:01 > 1:09:03- You did.- Oh-ho! Yes! Come on!
1:09:03 > 1:09:06- You did it in 29.17 seconds.- Yes!
1:09:06 > 1:09:08Ah! Mega.
1:09:08 > 1:09:11That's not an omelette, obviously cos of the round of applause,
1:09:11 > 1:09:15- so you're staying back on the board with 32 seconds.- Aah!
1:09:15 > 1:09:19- Don't feel sorry for him!- It was an omelette, that! Look, it's lovely!
1:09:24 > 1:09:26I think it all went to their heads.
1:09:26 > 1:09:29Next, Nick Nairn is cooking, and what has he got planned?
1:09:29 > 1:09:31A posh jacket potato.
1:09:31 > 1:09:33- Welcome back, Nick.- Always fun.
1:09:33 > 1:09:35So on the menu for you is an elaborate baked potato.
1:09:35 > 1:09:38It is baked potato. The idea came from lobster thermidor,
1:09:38 > 1:09:41which is the lobster fish chopped up, put back in the shell,
1:09:41 > 1:09:44- and while we're talking, do you mind doing...- I can do that, yeah.
1:09:44 > 1:09:47Part of the joy of coming on Saturday Kitchen for me,
1:09:47 > 1:09:49James, is watching you do all the messy jobs
1:09:49 > 1:09:53- while I get to do the nice bits.- I'm going to put this on because it's...
1:09:53 > 1:09:57- I am going to get caked.- It's cos it can be quite messy when you do it.
1:09:57 > 1:10:00So, lobster. This is obviously West Coast, East Coast...?
1:10:00 > 1:10:01Scottish lobster.
1:10:01 > 1:10:03It's brilliant up there.
1:10:03 > 1:10:05Yeah, all round, even up in the North, you get lobsters.
1:10:05 > 1:10:09- We do have the best lobsters in the world. The sauce, very simple.- Argh!
1:10:09 > 1:10:15- A little bit of...- It's still alive. - It's very dead, I can assure you.
1:10:15 > 1:10:19Very simple sauce so double cream, a little bit of mustard
1:10:19 > 1:10:21and the mustard helps to thicken the cream up,
1:10:21 > 1:10:24a little bit of lemon juice, that thickens the cream as well,
1:10:24 > 1:10:28- and then a couple of egg yolks to make a liaison.- Yep.
1:10:28 > 1:10:32- Cos thermidor would be with a bit of mushrooms...- Argh!
1:10:32 > 1:10:35THEY CHUCKLE
1:10:35 > 1:10:39- A bit of mushrooms, brandy...- Yeah, all the sort of traditional things.
1:10:39 > 1:10:44So this is a kind of cheat's version. We did this...
1:10:44 > 1:10:48Paul Rankin and I did a telly series in the summer,
1:10:48 > 1:10:52it hasn't gone out yet, and we did it on that and he was being a bit,
1:10:52 > 1:10:55"Baked potato with lobster, you know, that's not very adventurous,
1:10:55 > 1:10:58"that's not very clever" but it's actually one of these things,
1:10:58 > 1:11:01it just eats really, really well.
1:11:01 > 1:11:04So, mustard, cream, bit of lemon zest.
1:11:04 > 1:11:07When you think of lobsters, people think they're quite expensive
1:11:07 > 1:11:09but, you know, if you pick the season and certainly,
1:11:09 > 1:11:12if you get them in the right place, they're inexpensive.
1:11:12 > 1:11:15- I was up in Cumbria and these were five quid for...- Really?
1:11:15 > 1:11:16I mean that's fantastic value.
1:11:16 > 1:11:20Some of the supermarkets sell frozen lobsters in a big
1:11:20 > 1:11:22tube in seawater, they're about a fiver as well.
1:11:22 > 1:11:26But you could use crab meat or king prawns, you know.
1:11:27 > 1:11:31Plenty of lemon juice, about half a lemon in here,
1:11:31 > 1:11:35and we're going to serve it with a little salad, a crunchy,
1:11:35 > 1:11:38little, cucumber, tomato, herby salad.
1:11:38 > 1:11:42Now, tell us about the Cook Schools cos last time you were here,
1:11:42 > 1:11:45- they were expanding.- Yeah.
1:11:45 > 1:11:50We have secured a second site up in Aberdeen and the Aberdonians,
1:11:50 > 1:11:53they love their food up there, they've got fantastic produce
1:11:53 > 1:11:57and also Aberdeen is still kind of booming, that whole oil thing
1:11:57 > 1:12:02has kept that as a really buoyant economy so hopefully...
1:12:02 > 1:12:03But food to choose to from,
1:12:03 > 1:12:07you have got one of the best food larders in the world, haven't you?
1:12:07 > 1:12:08Yeah, we've got the stuff from the sea,
1:12:08 > 1:12:10you've got the stuff from the hills,
1:12:10 > 1:12:12you've got the stuff from the rivers and, of course,
1:12:12 > 1:12:14great agriculture up there as well
1:12:14 > 1:12:18so very much looking forward to Aberdeen opening up in April.
1:12:18 > 1:12:21That's keeping the wolf from the door at the moment.
1:12:21 > 1:12:23A little bit of Parmesan in here.
1:12:23 > 1:12:26Now, run us through that sauce again so you've got...?
1:12:26 > 1:12:31Double cream, mustard, lemon zest, lemon juice, Parmesan -
1:12:31 > 1:12:32all nice things to eat.
1:12:32 > 1:12:35And you put the egg yolks in at the end, just taking it off the heat?
1:12:35 > 1:12:38Yeah, just take it off the heat otherwise they scramble a little bit.
1:12:38 > 1:12:40- Yeah. - So it thickens up really nicely
1:12:40 > 1:12:44and then we just need the diced lobster flesh to go in there.
1:12:46 > 1:12:50The easiest way to get the meat out of the joints here is using
1:12:50 > 1:12:53a little lobster pick but you can use a little spoon, can't you?
1:12:53 > 1:12:56Well, the handle of a teaspoon is what I tend to use cos
1:12:56 > 1:12:58I haven't got a posh lobster pick like you have.
1:12:58 > 1:12:59Now, James,
1:12:59 > 1:13:03we're going to have some guest chefs up at the Cook School over next year.
1:13:03 > 1:13:06- Yeah.- We did a little poll to see who all our customers wanted.
1:13:06 > 1:13:10- Guess who was top of the list. - I dread to think, go on.
1:13:10 > 1:13:13- You.- Eh?- I don't know, something went wrong, I think,
1:13:13 > 1:13:15they were all pressing the wrong buttons.
1:13:15 > 1:13:17So you going to come up to Scotland again?
1:13:17 > 1:13:20You've said this cos we didn't do this in rehearsal.
1:13:20 > 1:13:22NICK LAUGHS
1:13:22 > 1:13:25- Yes, I'll be there.- Well, you liked it up there, didn't you?
1:13:25 > 1:13:27I did, I thought it was amazing.
1:13:27 > 1:13:30What was amazing, when you took us out mushroom picking.
1:13:30 > 1:13:32That was just an amazing day.
1:13:32 > 1:13:35You went on that little boat that you've got, oh, it was brilliant.
1:13:35 > 1:13:38- Right, how's the lobster flesh coming on?- It's nearly there.
1:13:38 > 1:13:39OK, well, that can go in there.
1:13:39 > 1:13:42Right, I'll start on the salad while you're doing that.
1:13:42 > 1:13:45- There you go. - Do you get up to Scotland much?
1:13:45 > 1:13:47You were at the Good Food show, weren't you?
1:13:47 > 1:13:50Yes, I did, but Cumbria was where I went the other day
1:13:50 > 1:13:52and I was just amazed at, you know, obviously,
1:13:52 > 1:13:55it's just over the water from Northern Ireland,
1:13:55 > 1:13:58you've got that bank of ocean, and we're talking about lobsters,
1:13:58 > 1:14:02it's just one of the most rich seafood areas in the world,
1:14:02 > 1:14:04isn't it, in terms of shellfish.
1:14:04 > 1:14:07Well, Scotland, biggest producer of langoustine in the world,
1:14:07 > 1:14:11best lobsters in the world. The fish in Scotland is amazing.
1:14:11 > 1:14:15Peterhead's the biggest fish market in Britain.
1:14:15 > 1:14:17You're spoiled for choice.
1:14:17 > 1:14:20So, lobster flesh in there, just give that a bit of a stir round and
1:14:20 > 1:14:23then we just pile it in to the potato skins, a little bit of cheese
1:14:23 > 1:14:25on top, if you wouldn't mind grating a bit of Parmesan on there.
1:14:25 > 1:14:27Now, the potatoes that you used there...
1:14:27 > 1:14:30Oh, these are Red Rooster, so they're a nice sort of floury potato.
1:14:30 > 1:14:32Grown in Scotland, a Scottish potato.
1:14:32 > 1:14:35Irish variety, sadly, but grown in Scotland.
1:14:35 > 1:14:38I mean what's not to like about this?
1:14:38 > 1:14:44- Cream, eggs, cheese, lobster, baked potato.- Liking it so far?
1:14:44 > 1:14:46Yeah, it looks lovely, doesn't it?
1:14:46 > 1:14:49Do you want the leg and maybe just pop that on top?
1:14:49 > 1:14:50That's a bit of that.
1:14:50 > 1:14:53I'll leave you to finish off the salad and I'll grate this over
1:14:53 > 1:14:54and put it under the grill.
1:14:54 > 1:14:58So, salad, a little bit of cucumber, a little bit of tomato
1:14:58 > 1:15:03and some parsley, a little bit of olive oil and lemon juice as well.
1:15:03 > 1:15:05So, you were going to ask me how the restaurant's doing?
1:15:05 > 1:15:08I wasn't going to, no, I was going to grate this cheese,
1:15:08 > 1:15:13- but how is the restaurant going? - Well, yeah, it's going well.
1:15:13 > 1:15:15The Kailyard that we run in the Dunblane Hydro,
1:15:15 > 1:15:20we're just doing another three years for Hilton there
1:15:20 > 1:15:25so looking forward to some really good food from that amazing
1:15:25 > 1:15:29larder that you were talking about that we have in Scotland.
1:15:29 > 1:15:32Now, you can keep these shells as well, can't you?
1:15:32 > 1:15:35Cos they do great soups. I've said about the soups and the shell...
1:15:35 > 1:15:36I totally agree with you.
1:15:36 > 1:15:39You mentioned langoustines and it's one of the things that we should be
1:15:39 > 1:15:41eating more of, I think, cos we used to use them for scampi
1:15:41 > 1:15:43but we export so much of it.
1:15:43 > 1:15:4795% of all the stuff that we get gets exported.
1:15:47 > 1:15:51And, you know, how can somebody in Europe enjoy a langoustine
1:15:51 > 1:15:54better than we can cos we get it on our doorstep the day it comes
1:15:54 > 1:15:57- out the ocean.- Don't talk to us about Europe at the moment.- Oh, yeah.
1:15:57 > 1:15:59Right, explain to us what we've got in this salad then.
1:15:59 > 1:16:00Just a nice crunchy,
1:16:00 > 1:16:03fresh salad because the lobster's very rich with all that cream
1:16:03 > 1:16:06and cheese and lobster meat so some tomato, some red onion,
1:16:06 > 1:16:10a little bit of cucumber, peeled, de-seeded and chopped,
1:16:10 > 1:16:13the cucumber, some fresh herbs, a little bit of parsley,
1:16:13 > 1:16:16some olive oil, a bit of lemon juice and you just pile that in the centre
1:16:16 > 1:16:21- of the plate and then the lobster, which should be gratinating... - Gratinated.
1:16:21 > 1:16:25..under the grill as we speak, and be golden and bubbly and luscious...
1:16:25 > 1:16:30- Why do they call it kachumber? - Kachumber?- Yeah, a kachumber?
1:16:30 > 1:16:33Yeah, rough chopped salad.
1:16:33 > 1:16:36True story, when I was talking to Saturday Kitchen about what I was going to do,
1:16:36 > 1:16:40I said I made this amazing turkey curry the other day and I said,
1:16:40 > 1:16:41"Can I do it with flatbreads?"
1:16:41 > 1:16:44And they said, "Do you know who's coming on the show?"
1:16:44 > 1:16:48- I thought, "Maybe not."- Maybe not the flatbread.- Maybe lobster for me.
1:16:48 > 1:16:50- So, what's this called in Indian? - Kachumber.- Kachumber.
1:16:50 > 1:16:53- It's a rough chop, yeah.- Ahhh.
1:16:53 > 1:16:56You've kind of invented all this stuff before, what we do here,
1:16:56 > 1:16:57haven't you?
1:16:57 > 1:17:01- How old is Indian cooking? - As old as India, probably.
1:17:01 > 1:17:03Hundreds of years old.
1:17:03 > 1:17:05- Right.- Right.
1:17:05 > 1:17:09One of us has to pick this up with asbestos fingers, sit it on there.
1:17:10 > 1:17:12- Fantastic.- It looks good to me.
1:17:12 > 1:17:14So, remind us what that is again.
1:17:14 > 1:17:18That's a little lobster baked potato with a...
1:17:18 > 1:17:23- Kachumber.- ..kachumber salad. There we go.- Easy as that.- Easy as that.
1:17:27 > 1:17:28Looks delicious.
1:17:28 > 1:17:30Kind of a twist on a little thermidor that we're saying,
1:17:30 > 1:17:32the same flavours in there.
1:17:32 > 1:17:34There you go. First dish, breakfast.
1:17:36 > 1:17:40- There you go.- Yes. What do I do? Try it a bit?- Do you like lobster?
1:17:40 > 1:17:43I love lobster, yeah, but it's so expensive, isn't it?
1:17:43 > 1:17:45Unless you go to Iceland.
1:17:45 > 1:17:47THEY LAUGH
1:17:47 > 1:17:51- It can be if you can find them.- Yes. - Do you mean the country or the shop?
1:17:51 > 1:17:52I wouldn't know what to do with it.
1:17:52 > 1:17:57I mean when I was a kid, I had a job in a pub and they used to do
1:17:57 > 1:18:00lobster thermidor but my job was to take the clingfilm off it.
1:18:00 > 1:18:03THEY LAUGH
1:18:03 > 1:18:05- That looks fantastic, Nick. - Mm, really good.
1:18:05 > 1:18:08- It tastes good, doesn't it? - Was I supposed to eat it?
1:18:08 > 1:18:10- Absolutely, yeah. - Shall I pass it down?
1:18:10 > 1:18:12The great thing about that for Christmas...
1:18:12 > 1:18:15Yep, you can actually make them up in advance and then put them
1:18:15 > 1:18:16through the oven.
1:18:16 > 1:18:19Just a really hot oven for about five or six minutes.
1:18:24 > 1:18:28A baked potato and salad don't get any more decadent than that.
1:18:28 > 1:18:30Now, I doubt that the staff at Downton Abbey get to choose
1:18:30 > 1:18:33what they eat in the staff quarters and neither did Brendan Coyle
1:18:33 > 1:18:35when he visited the Saturday Kitchen studio.
1:18:35 > 1:18:38His fate was in the hands of two chocolate snowmen.
1:18:38 > 1:18:40Yes, you heard it right.
1:18:40 > 1:18:43Brendan, Food Heaven, if you can't see it already,
1:18:43 > 1:18:46lovely pile of prawns. These are fantastic.
1:18:46 > 1:18:49You're warming up, that's where they could be cooked as well with a nice,
1:18:49 > 1:18:53little pilau rice wrapped in an omelette which he's going to
1:18:53 > 1:18:55make cos he's very good at it.
1:18:55 > 1:18:58And I thought for Food Hell with the old meringue...
1:18:58 > 1:19:01I'm bringing together two ingredients which I love.
1:19:01 > 1:19:03I love chestnut puree together with meringue,
1:19:03 > 1:19:05it's famous in a dessert called Mont Blanc,
1:19:05 > 1:19:08and it's basically just chestnut puree and whipped cream but,
1:19:08 > 1:19:10with that, I'm going to build up a gateau
1:19:10 > 1:19:12and then I thought I'd serve that with an Italian
1:19:12 > 1:19:15meringue around the edge and we've got plenty of brandy to cover
1:19:15 > 1:19:16up the flavour of the meringue.
1:19:16 > 1:19:19So, meringue two ways in a massive great cake.
1:19:19 > 1:19:24But like I said, we're not live today so there's no audience vote.
1:19:24 > 1:19:27We're going to let fate decide in the way of these two things.
1:19:27 > 1:19:28Left over from Christmas,
1:19:28 > 1:19:32- the cheapest chocolate snowmen in the planet.- Made by you?
1:19:32 > 1:19:34Yeah, made by me.
1:19:34 > 1:19:36Inside one of them is the word "heaven", inside one of them
1:19:36 > 1:19:39- is the word "hell." - I see where we're going.- Exactly.
1:19:39 > 1:19:40- There's a hammer.- Yep.
1:19:42 > 1:19:44- Choose a snowman.- OK.
1:19:44 > 1:19:47- It's this one here. - Try not to split it too hard cos...
1:19:47 > 1:19:50Let's see what we've got in here.
1:19:53 > 1:19:55You have got...
1:19:55 > 1:19:56BRENDAN SIGHS
1:19:56 > 1:19:59- You've got Hell.- I hate prawns.
1:19:59 > 1:20:00There you go, not good.
1:20:00 > 1:20:01It's all right.
1:20:01 > 1:20:04But just to prove, prove, prove there is the dreaded
1:20:04 > 1:20:08Food Hell in there, you get to eat all this, guys, there you go.
1:20:08 > 1:20:11Do you want to break that and open it up? Just show us what's inside.
1:20:14 > 1:20:17There you go. So we can lose this out of the way, guys.
1:20:17 > 1:20:19Lose the prawns out the way cos the first thing to do is
1:20:19 > 1:20:21we need to get on and do an Italian meringue
1:20:21 > 1:20:25and to do that, we need to get our sugar and water boiling away
1:20:25 > 1:20:28so in we go there, in we go there, and we boil the sugar and the water
1:20:28 > 1:20:33very, very rapidly, which we'll put on here, to make Italian meringue.
1:20:33 > 1:20:39So, at the time now, guys, we need our egg whites.
1:20:39 > 1:20:43So, we're going to do two mixes, one of which has got the cream
1:20:43 > 1:20:45and we power-whip the cream with coffee,
1:20:45 > 1:20:48icing sugar and we put mascarpone cheese in.
1:20:48 > 1:20:51And the other one has got this, this is sweetened chestnut puree,
1:20:51 > 1:20:52it's delicious.
1:20:52 > 1:20:55You'll be able to buy this, still in the stores around the festive time.
1:20:55 > 1:20:58Brilliant. You put that in together with mascarpone cheese
1:20:58 > 1:21:01and it's low-fat, this. Low-fat, definitely low-fat.
1:21:01 > 1:21:04- We can still do it over Christmas. - Yeah, exactly.
1:21:04 > 1:21:06So, over here...I'll bring this over.
1:21:08 > 1:21:10Italian meringue.
1:21:10 > 1:21:12Move that out the way.
1:21:12 > 1:21:14So, this is just a different way of making meringue.
1:21:14 > 1:21:18Now, it's called an Italian meringue or boiled meringue...
1:21:18 > 1:21:19Boiled meringue?
1:21:19 > 1:21:23Yeah, cos the base, the sugar is boiling so if you boil sugar,
1:21:23 > 1:21:28like I am doing, in water, it will boil beyond boiling point,
1:21:28 > 1:21:35temperature-wise, so it goes to well over 150 degrees Celsius.
1:21:35 > 1:21:37Which is happening already.
1:21:37 > 1:21:39It's a bit dangerous in here today, isn't it?
1:21:39 > 1:21:42Yeah, well, you're getting warm anyway.
1:21:42 > 1:21:44So, I'll get that on.
1:21:44 > 1:21:47Excuse the noise for a minute but that will happen quite quickly.
1:21:47 > 1:21:51This goes to what we call a sugar thermometer which we have on here.
1:21:51 > 1:21:53It's what we call soft boil.
1:21:53 > 1:21:57It's 121 degrees Celsius so as the water evaporates off,
1:21:57 > 1:22:01all you're left with is this sugar solution and this basically
1:22:01 > 1:22:04gets hotter and hotter until it gets so hot that it turns to caramel.
1:22:04 > 1:22:06- Oh, OK.- And that's what you end up with, all right?
1:22:06 > 1:22:09So, that's that one. Chestnut puree will do in there nicely.
1:22:09 > 1:22:11I'll tell you what we'll do.
1:22:11 > 1:22:15- Seeing as it's New Year, stick the prawns on.- Happy New Year.
1:22:15 > 1:22:18- Shall I close this? - Yeah, you can close it.
1:22:19 > 1:22:21So, the mixture's filling up.
1:22:21 > 1:22:25Now, this is a variation on a classic dish or two classic dishes,
1:22:25 > 1:22:28you've got gateau opera which is layers of chocolate cake
1:22:28 > 1:22:30and coffee and all manner of different things, layered up
1:22:30 > 1:22:33and covered with a chocolate sauce over the top and then you've
1:22:33 > 1:22:37got this, Mont Blanc, which is chestnut puree and this.
1:22:37 > 1:22:40Two great combinations on its own right.
1:22:40 > 1:22:42- Trust me.- I trust you.
1:22:42 > 1:22:45But with this, we thought we'd get a little cake as well.
1:22:45 > 1:22:49So, this is just a chocolate cake, you can
1:22:49 > 1:22:54just take a standard chocolate cake, which we're then going to slice up.
1:22:54 > 1:22:58- How we doing with our fillings, guys?- Getting there.- Getting there?
1:22:58 > 1:23:0030 seconds, I reckon, on this one.
1:23:00 > 1:23:04Now, this'll actually start to go, you can see that going now
1:23:04 > 1:23:06as it starts to change and then we take this
1:23:06 > 1:23:10and we pour this carefully on to the egg whites.
1:23:10 > 1:23:11Wow.
1:23:11 > 1:23:13So, while they're in there, you can
1:23:13 > 1:23:17see it's actually hot as it's in there, but it will make
1:23:17 > 1:23:20an Italian meringue, so you don't need to cook that any more.
1:23:20 > 1:23:23- How long does that take, then? - Two or three minutes?
1:23:23 > 1:23:28And then it's great to use for lemon meringue pie,
1:23:28 > 1:23:32all that kind of stuff. And all we do...
1:23:32 > 1:23:34It's very similar to how you make marshmallows.
1:23:34 > 1:23:38- How's our prawns doing? - Coming along well.
1:23:38 > 1:23:43There you go. And then we can grab this and slice it into pieces.
1:23:43 > 1:23:45So, guys, have you got all the fillings ready?
1:23:45 > 1:23:47Yep, filling's ready.
1:23:47 > 1:23:49Right, while your filling's ready, you can
1:23:49 > 1:23:52continue to slice these, if you could.
1:23:52 > 1:23:56- Yep.- I'll start off with that one, that's the coffee one, yeah?- Yes.
1:23:56 > 1:23:59- So, a coffee one.- Do you want that, James?- Yeah, sorry.
1:23:59 > 1:24:02- A little bit of that.- Yeah, just give them a little bit of a turn.
1:24:04 > 1:24:07- Two minutes. - ..and then we pour that off.
1:24:08 > 1:24:12So we continue to keep layering it all up.
1:24:13 > 1:24:20Slightly different to the food that you get on the show. Downton Abbey.
1:24:20 > 1:24:23Yes. You've worked with Mrs Patmore,
1:24:23 > 1:24:25you've worked with Lesley Nicol, I believe?
1:24:25 > 1:24:27Yeah, but do they cook traditional food on there?
1:24:27 > 1:24:30Yeah, we do, we have home econo... What do you call them?
1:24:30 > 1:24:34- Home economics.- Those people, they come on and they...
1:24:34 > 1:24:37Yeah, we get a whole spread. Be hungry, that's the key.
1:24:39 > 1:24:42So, what we're going to do is a bit of that and then we're going
1:24:42 > 1:24:47to take some of this chestnut one and spread it all out.
1:24:48 > 1:24:53So I'll take another one. Keep slicing it, boys, keep slicing it.
1:24:53 > 1:24:55- We're getting there.- There you go.
1:24:55 > 1:24:57And then we'll put a bit of this crushed meringue on it,
1:24:57 > 1:24:59sticky meringue.
1:25:02 > 1:25:07- This is proper, proper pudding. - There you go, James.
1:25:07 > 1:25:10Take the prawns out now.
1:25:10 > 1:25:11Take another one.
1:25:13 > 1:25:19Right, if you can stop the machine and then take the whisk out,
1:25:19 > 1:25:22get all the meringue off the whisk, that'll be great.
1:25:22 > 1:25:23So, that's that one.
1:25:23 > 1:25:30Cos when you start putting that one on...and the chestnut one,
1:25:30 > 1:25:32the final layer...
1:25:32 > 1:25:35- Have we got any of that left? Perfect.- Good.
1:25:36 > 1:25:38Perfect, perfect, perfect.
1:25:39 > 1:25:40We can spread that over the top.
1:25:43 > 1:25:46Now, this one's quite important that you get this nice and flat.
1:25:46 > 1:25:48That's that one.
1:25:49 > 1:25:50I'll put that one on as well.
1:25:54 > 1:25:57- Proper cake, eh?- Proper cake, innit, really?- Lovely, lovely.
1:25:59 > 1:26:03Now, the idea as you ice the cake is you ice the top
1:26:03 > 1:26:07so even though this is obviously meringue, treat icing the same.
1:26:07 > 1:26:11You ice the top bit and as the top falls,
1:26:11 > 1:26:15they're your bits for the edge like I'm doing.
1:26:16 > 1:26:19So, when you go round the edge like that...but this is Italian
1:26:19 > 1:26:20meringue, remember,
1:26:20 > 1:26:27so it's a slightly different texture to the other one, cold meringue.
1:26:27 > 1:26:31Could you fire up the blowtorch, please, guys? There you go.
1:26:31 > 1:26:32So we're nearly there.
1:26:34 > 1:26:36But what you have got is all the nice flavours of those two
1:26:36 > 1:26:41delicious dishes which I love, that gateau opera
1:26:41 > 1:26:45and the Mont Blanc and then what you can do is just change the texture
1:26:45 > 1:26:50slightly, on the top...and then go round the edge like a Baked Alaska.
1:26:50 > 1:26:51Wow.
1:26:54 > 1:26:57That's your idea of Hell, is it?
1:26:57 > 1:27:00- No, tripe was my idea of Hell. - Tripe!
1:27:00 > 1:27:02I'm not touching tripe.
1:27:02 > 1:27:07The last time I had it was at Leeds.
1:27:07 > 1:27:09There's a great place in Leeds Market,
1:27:09 > 1:27:11if you're ever up there, that actually sell tripe.
1:27:11 > 1:27:15Tripe's wonderful, tripe with onions, it's really nice
1:27:15 > 1:27:17but slightly different to this.
1:27:19 > 1:27:22And there you have it. Where's that holly gone, boys?
1:27:22 > 1:27:25- Holly, holly, holly. - Have I missed it? Where is it?
1:27:26 > 1:27:30- Ta-da.- Done.- Congratulations, that is a great piece of work.
1:27:30 > 1:27:32There you have it, nice and simple.
1:27:32 > 1:27:35And then I would say, "Dive in", I don't know how you're going
1:27:35 > 1:27:38- to do it but you've got your prawns there as well.- Yeah.- Look at that.
1:27:38 > 1:27:39Thank you very much.
1:27:39 > 1:27:42But you have to eat a bit of this first but all you do is you
1:27:42 > 1:27:44just grab a knife, have you got a plate there, boys?
1:27:44 > 1:27:46Could you grab us a plate?
1:27:46 > 1:27:48And we get a wedge out like that.
1:27:48 > 1:27:51The great thing about this, it's like tiramisu so the better...
1:27:51 > 1:27:54GROANS
1:27:54 > 1:27:57- Groans from all around the studio. - Yeah, tell me about it.
1:27:57 > 1:28:01- I'll try a bit of the meringue. - Dive in.
1:28:03 > 1:28:07I've got a mouthful of meringue. Dive into that.
1:28:07 > 1:28:08There you go.
1:28:10 > 1:28:13Tell us what you think. Dive in, dive in to the cake.
1:28:14 > 1:28:18- You enjoying that?- It was fantastic, thank you.- Not a bad meringue?
1:28:18 > 1:28:19I'll have my cake and eat it.
1:28:24 > 1:28:26I'm so sorry you got your Hell, Brendan,
1:28:26 > 1:28:28but at least you got to try those prawns too.
1:28:28 > 1:28:30Well, that's it for today's Best Bites.
1:28:30 > 1:28:32If you want to try cooking any of the delicious recipes
1:28:32 > 1:28:35on today's programme, you can find them all on our website.
1:28:35 > 1:28:38Just go to bbc.co.uk/recipes -
1:28:38 > 1:28:41there are plenty of seasonal ideas on there for you to choose from.
1:28:41 > 1:28:44Have a great week and I'll see you next time. Bye for now.
1:28:44 > 1:28:47Subtitles by Red Bee Media Ltd