Sunday Edition

0:00:02 > 0:00:04Christmas is just around the corner so stay tuned to be inspired

0:00:04 > 0:00:08by some of the best cooking around. This is Saturday Kitchen Best Bites.

0:00:29 > 0:00:32Welcome to the show. We've got plenty of festive treats for you this morning

0:00:32 > 0:00:34from some truly talented chefs.

0:00:34 > 0:00:36And there's some pretty hungry celebrity guests, too,

0:00:36 > 0:00:37joining our feast.

0:00:37 > 0:00:41Stuart Gillies char-grills pheasant and serves them with creamed

0:00:41 > 0:00:43Brussels sprouts, chestnuts, smoked bacon,

0:00:43 > 0:00:45and a tangy red wine sauce reduction.

0:00:45 > 0:00:47And the legendary chef Brian Turner roasts

0:00:47 > 0:00:49partridge in readiness for Christmas.

0:00:49 > 0:00:52He serves the bird on a bed of caramelised butternut squash

0:00:52 > 0:00:54with green herb sauce.

0:00:54 > 0:00:57And Bryn Williams brings us a fishy seasonal treat.

0:00:57 > 0:01:00He pan-fries salmon and makes Parmesan gnocchi

0:01:00 > 0:01:03and serves it all with a butternut squash and chestnuts.

0:01:03 > 0:01:06And comic Sarah Millican faced her Food Heaven or Food Hell.

0:01:06 > 0:01:08Would she get her Food Heaven?

0:01:08 > 0:01:11A stunning home-made passion fruit delice with tuiles.

0:01:11 > 0:01:13Or would she get her dreaded Food Hell, ribs?

0:01:13 > 0:01:16It might be a spiced rib of beef with sticky chicken

0:01:16 > 0:01:18and egg fried rice.

0:01:18 > 0:01:21Find out what she gets to eat at the end of today's show.

0:01:21 > 0:01:23But, first, master of seafood Nathan Outlaw

0:01:23 > 0:01:25gets creative with another salmon dish.

0:01:25 > 0:01:28We're doing a lovely beetroot-cured salmon, which is done in advance.

0:01:28 > 0:01:31- Yep.- Christmas, we don't want to be doing anything.

0:01:31 > 0:01:32Smoked mackerel pate,

0:01:32 > 0:01:34and then we do a nice beetroot salad.

0:01:34 > 0:01:38Then we're going to do some deep-fried oysters. The reason I do deep-fried oysters,

0:01:38 > 0:01:41I think it's more accessible for everyone to try.

0:01:41 > 0:01:43People don't like the thought of oysters cos of the texture.

0:01:43 > 0:01:45If you fry them, it's something different.

0:01:45 > 0:01:48I know you want to get on and do the beetroot. Do you want me

0:01:48 > 0:01:49- to do the smoked mackerel pate? - You can.

0:01:49 > 0:01:53This is like a little smorgasbord of different seafood, then?

0:01:53 > 0:01:55Yeah, smoked fish.

0:01:55 > 0:01:58What's nice about this is you don't want to be rushing about

0:01:58 > 0:02:03at Christmas doing all the different, sort of...in the kitchen.

0:02:03 > 0:02:06You want everything done, enjoy yourself.

0:02:06 > 0:02:09Cos everyone seems to be stressed out at Christmas sometimes.

0:02:09 > 0:02:12- I don't know what you mean! - Everybody comes round.

0:02:12 > 0:02:14This is just the perfect sort of thing

0:02:14 > 0:02:15to have in your fridge as a backup.

0:02:15 > 0:02:18If someone pops round, you've got it there,

0:02:18 > 0:02:20and all of a sudden, you've got a meal in front of them

0:02:20 > 0:02:23and they can, er...you know, you can enjoy the time with them.

0:02:23 > 0:02:26Preparation is the key, more than anything else, isn't it?

0:02:26 > 0:02:28Yeah, definitely.

0:02:28 > 0:02:30Then you're just making it a little bit different

0:02:30 > 0:02:33and a celebration. In its entirety, the dish has everything.

0:02:33 > 0:02:36The deep-fried oysters, which are something that you may not

0:02:36 > 0:02:39have tried before because you're not too sure.

0:02:39 > 0:02:41So this will just make them a little bit more...

0:02:41 > 0:02:45I'd hate to say it, but almost like they're nuggets, sort of, fried,

0:02:45 > 0:02:47- which...- Nuggets?

0:02:47 > 0:02:50Yeah, that sort of... It's covered... It's what people eat...

0:02:50 > 0:02:53I build you up into this to two-star Michelin chef.

0:02:53 > 0:02:55And there you are with your nuggets?

0:02:55 > 0:02:57Right, what am I putting in here with the mackerel?

0:02:57 > 0:03:00So, in the mackerel pate, you've got a bit of cream cheese, yoghurt,

0:03:00 > 0:03:02and then we've got some horseradish.

0:03:02 > 0:03:04And I don't think you like horseradish.

0:03:04 > 0:03:06We'll leave the horseradish out of this, won't we?

0:03:06 > 0:03:11So, in the marinade, we've got the raw beetroot, some sugar,

0:03:11 > 0:03:13a lot of salt. You are curing the whole side.

0:03:14 > 0:03:19And then we've got some fennel seeds, which go very well with seafood.

0:03:19 > 0:03:21And then you've got a bit of tarragon,

0:03:21 > 0:03:25which gives it that sort of anise flavour, which is very nice.

0:03:25 > 0:03:27All that goes in there.

0:03:28 > 0:03:31Tarragon and fish are a great combination, aren't they?

0:03:31 > 0:03:33Especially with oily fish.

0:03:33 > 0:03:36Some of the whiter fish might not be able to handle it,

0:03:36 > 0:03:37but I think with...

0:03:37 > 0:03:38ERRATIC WHIRRING

0:03:38 > 0:03:40Never use these things... There we go.

0:03:43 > 0:03:44Got there in the end.

0:03:44 > 0:03:47Lovely. I'll just blend all them ingredients up.

0:03:47 > 0:03:49PLASTIC LID FALLS TO THE GROUND

0:03:49 > 0:03:53- I give up!- Do it by hand, do it by hand!

0:03:53 > 0:03:55WHIRRING

0:03:55 > 0:03:58- Wouldn't smoked salmon be easier? - Much easier.

0:04:01 > 0:04:02So, you blend that up.

0:04:06 > 0:04:11- There you go.- So what we've got in here is all the cure, basically.

0:04:11 > 0:04:15- What you want is a balance between the sweet and the sour.- There you go.

0:04:17 > 0:04:20- Do we want this again?- No.

0:04:20 > 0:04:22We'll put that onto our tray.

0:04:25 > 0:04:26Like so.

0:04:27 > 0:04:29There's a lot of water inside the salmon

0:04:29 > 0:04:31which will be drawn out by the salt.

0:04:31 > 0:04:34So, this is kind of like making your own gravadlax, would that be right?

0:04:34 > 0:04:36Yeah, it is.

0:04:36 > 0:04:40What you need to do - it's quite a thick bit of fish, salmon,

0:04:40 > 0:04:43so it will take a bit of time. It'll take 30 hours in total.

0:04:43 > 0:04:46But you've got to turn it over halfway,

0:04:46 > 0:04:51so after ten hours - start it off on the skin first.

0:04:53 > 0:04:55Get a bit dirty with this bit.

0:04:55 > 0:04:57Rub it over the fish.

0:04:57 > 0:04:58That goes into the fridge.

0:05:01 > 0:05:03So, you turn that after what?

0:05:03 > 0:05:08After ten hours, you turn that over and give it another 20 hours.

0:05:08 > 0:05:11And what you end up with is something that looks like this...

0:05:12 > 0:05:14..in here.

0:05:14 > 0:05:17- It goes really, really dark. - Yeah, really dark.

0:05:17 > 0:05:21All the water, the natural water that's in the salmon, it'll come out.

0:05:21 > 0:05:23And it will leave you with this.

0:05:23 > 0:05:26What you need to do is wash it off, the best you can.

0:05:26 > 0:05:29You scrape off all that cure.

0:05:29 > 0:05:30Like so.

0:05:33 > 0:05:34Now I know why you wore this.

0:05:34 > 0:05:37If you wore a white one, you'd get it everywhere.

0:05:37 > 0:05:39And then we need to wash that off.

0:05:43 > 0:05:45- It's just plain water? - It's just plain water.

0:05:45 > 0:05:48- For the salad, do you want more beetroot?- Yep.

0:05:48 > 0:05:51I've got a little bit of shallots and garlic there.

0:05:51 > 0:05:55This beetroot just basically finely diced, I take it, or just diced?

0:05:55 > 0:05:57Just diced up. Doesn't really matter.

0:05:57 > 0:05:59Just whatever you're comfortable with.

0:05:59 > 0:06:01Once you've washed the salt off, how long will that keep?

0:06:01 > 0:06:04Once you've washed it off,

0:06:04 > 0:06:08this will last for a good week, maybe even two weeks in the fridge.

0:06:08 > 0:06:11It's the curing process before you do smoke salmon.

0:06:11 > 0:06:14But it is actually a good thing to freeze as well.

0:06:14 > 0:06:17So if you do buy a whole side of salmon,

0:06:17 > 0:06:21then you can actually keep it for a long time.

0:06:21 > 0:06:24You've got it there, all dried off.

0:06:25 > 0:06:27And that's ready to slice and use.

0:06:27 > 0:06:30We're going to take these oysters off. Open them up.

0:06:30 > 0:06:33The most important thing when you're doing oysters, the safety element...

0:06:33 > 0:06:35- Get somebody else to do it!- Yeah!

0:06:37 > 0:06:42The best thing to do is hold the oyster very firmly against the board

0:06:42 > 0:06:44and then don't use too much pressure.

0:06:44 > 0:06:46There is naturally a little hinge there,

0:06:46 > 0:06:49and you'll hear it when it pops. You can hear that.

0:06:49 > 0:06:52And then what you do is...

0:06:52 > 0:06:55The safest way is to hold, get your finger underneath there,

0:06:55 > 0:06:57and then cut along the roof of the oyster.

0:06:59 > 0:07:01And at the side, you've got a little hinge.

0:07:02 > 0:07:06As soon as that hinge is released, you open up the oyster.

0:07:07 > 0:07:10What we're trying to do is get the oysters out.

0:07:12 > 0:07:15And all the juice... In this recipe,

0:07:15 > 0:07:19we're not using the juice, but it is very good to make a mayonnaise with,

0:07:19 > 0:07:21as a base, which I do like.

0:07:23 > 0:07:26There you go. So, flour, egg.

0:07:28 > 0:07:31Including the shell. And breadcrumbs.

0:07:31 > 0:07:34And you use these little dried breadcrumbs as well.

0:07:34 > 0:07:36- So, straight in?- Yep.

0:07:36 > 0:07:42You need to dry these off otherwise you'll end up with a soggy crumb.

0:07:42 > 0:07:44Do you want me to flour, egg and breadcrumb these?

0:07:44 > 0:07:45If you go flour, I'll go egg.

0:07:47 > 0:07:48That's it.

0:07:48 > 0:07:50So, what's the order? Flour...?

0:07:50 > 0:07:55- Flour, then egg, then through the breadcrumbs.- It's like for nuggets.

0:07:55 > 0:07:57LAUGHTER

0:07:57 > 0:07:58This is the way you make a nugget.

0:07:59 > 0:08:03Right, flour, egg... It's how you do scampi and all that sort of stuff.

0:08:03 > 0:08:05- Is this how you get the kids to eat them?- It is.

0:08:05 > 0:08:08My children will eat them, that's how I got them into oysters.

0:08:08 > 0:08:11- So, the oysters go in, one minute?- Yeah.

0:08:11 > 0:08:13Just until they're crispy

0:08:13 > 0:08:15cos you want to keep them as rare as possible.

0:08:15 > 0:08:18What we do is take the end off.

0:08:24 > 0:08:25Put a bit of salt on these.

0:08:26 > 0:08:30- If you can bring that over here, I can put these on.- There you go.

0:08:30 > 0:08:31So, these are lovely.

0:08:31 > 0:08:35- The texture changes from the salt and the sugar, yeah?- That's right.

0:08:35 > 0:08:37You've got a lovely D cut of salmon.

0:08:39 > 0:08:41Like that.

0:08:41 > 0:08:44If you cut it too thin, you actually don't get the texture of it.

0:08:44 > 0:08:49It's almost...there's nothing to eat there. So cut it a bit thicker.

0:08:50 > 0:08:54- There you go.- A little side. There you go, just a little.

0:08:54 > 0:08:55That's it.

0:08:57 > 0:08:58Good.

0:08:58 > 0:09:02And then I'll leave you to put a cheffy little pile.

0:09:02 > 0:09:07- Did you season them, chef?- Yes. Ah! Ah! They're done.- Just making sure.

0:09:07 > 0:09:09Then we've got our deep-fried oysters...

0:09:11 > 0:09:12..on the plate, the next two,

0:09:12 > 0:09:14and there you have it.

0:09:14 > 0:09:16So, you've got beetroot cured salmon,

0:09:16 > 0:09:17smoked mackerel pate,

0:09:17 > 0:09:20deep-fried oysters, and a nice beetroot salad.

0:09:20 > 0:09:23If you're doing that this Christmas, I'm coming round.

0:09:27 > 0:09:30It looks spectacular, I have to say.

0:09:30 > 0:09:31There you go.

0:09:31 > 0:09:33You get to dive into this.

0:09:33 > 0:09:37Your first dish, Julie. Dive into that.

0:09:37 > 0:09:40You've probably eaten this already at his place.

0:09:40 > 0:09:43- Cos I know that's on the menu. - Do I try it first?- Yes.

0:09:43 > 0:09:44Do I dig in with my fingers?

0:09:44 > 0:09:46Yeah, dive in. There's knives and forks for you.

0:09:48 > 0:09:50What's nice about it is the different textures.

0:09:50 > 0:09:54It's hot and cold as well. And I think it's interesting but simple.

0:09:54 > 0:09:57And you'd serve that altogether in your restaurant like that?

0:09:57 > 0:09:59Yeah, like that, together, or individually.

0:09:59 > 0:10:01But I like it on a big platter.

0:10:01 > 0:10:04When you've got 10, 15 people coming round, it's perfect.

0:10:04 > 0:10:06Those oysters are... Mm!

0:10:06 > 0:10:08- I don't think the girls are going to get any.- Sorry!

0:10:08 > 0:10:11The idea is you pass it down.

0:10:15 > 0:10:18That's the perfect seafood treat for Christmas morning.

0:10:18 > 0:10:20Coming up, I'll be making an apple chutney

0:10:20 > 0:10:22with grilled John Dory and scallops

0:10:22 > 0:10:26for Star Trek actor and self-confessed seafood lover George Takei

0:10:26 > 0:10:28after Rick Stein gets festive with pickles.

0:10:41 > 0:10:45'This doesn't look like a ham shop but I'm told it's the right address.

0:10:45 > 0:10:48'The family here are the Craven-Smith-Milnes,

0:10:48 > 0:10:52'and they make really good hams from an old-fashioned recipe

0:10:52 > 0:10:55'named after the village of Alderton in Suffolk.

0:10:55 > 0:10:58'It was originally made there by a colonel who discovered

0:10:58 > 0:11:03'the method over 100 years ago across the Atlantic in Virginia,

0:11:03 > 0:11:06'a place well noted for its fine hams.'

0:11:06 > 0:11:07Have I come to the right place?

0:11:07 > 0:11:10Absolutely, how do you do? Charlie Craven.

0:11:10 > 0:11:12- I'm Richard.- Very nice to meet you.

0:11:12 > 0:11:16'I came here to meet father and son team, Richard and Charlie,

0:11:16 > 0:11:20'who continue the tradition in their stately pile in Nottinghamshire.'

0:11:23 > 0:11:24I must say, it looks lovely.

0:11:24 > 0:11:27I mean, I haven't heard so much about the ham.

0:11:27 > 0:11:29Just try it and see what you think.

0:11:29 > 0:11:35- We'd love to hear what you say about it.- Well, I mean, need I taste it?

0:11:35 > 0:11:37It's so wonderfully moist. I'm sure it's...

0:11:38 > 0:11:40Have a bit.

0:11:40 > 0:11:42I'm going to taste it, too.

0:11:43 > 0:11:46- Good?- I shook my head in wonderment.

0:11:46 > 0:11:47THEY CHUCKLE

0:11:47 > 0:11:50The original recipe came from Colonel Dickinson,

0:11:50 > 0:11:55who was a great character. And we've developed it slightly.

0:11:55 > 0:11:59We think it's a very good product. And we simply love it.

0:11:59 > 0:12:03We eat an awful lot of it ourselves, I'm afraid.

0:12:03 > 0:12:06Cos it's wonderful if you've got people staying,

0:12:06 > 0:12:12or if you go... We go for what one might call self-catering holidays.

0:12:12 > 0:12:16And it's wonderful to take a ham. I never get tired of it.

0:12:16 > 0:12:18My wife says I mustn't eat too much of it

0:12:18 > 0:12:20cos it'll make me fat, but...

0:12:20 > 0:12:22It doesn't seem to have done, I have to say.

0:12:24 > 0:12:27'The family have converted one of the outbuildings on their estate

0:12:27 > 0:12:30'and produce the hams by first steaming them

0:12:30 > 0:12:32'and then removing the rind,

0:12:32 > 0:12:35'revealing a fine layer of fat underneath.

0:12:35 > 0:12:38'This they plaster with generous quantities of marmalade.

0:12:38 > 0:12:42'It's this that gives the sweet and sour taste which is so attractive.

0:12:44 > 0:12:47'Then they're roasted and come out amazingly moist.

0:12:48 > 0:12:52'Long may Colonel Dickinson's Alderton Ham continue.'

0:12:55 > 0:12:57I don't know whether it was the '60s or early '70s

0:12:57 > 0:12:59but about the time of The Good Life,

0:12:59 > 0:13:01that everybody started getting chest freezers

0:13:01 > 0:13:06and the reason for it was all your garden vegetables could go in there -

0:13:06 > 0:13:10your runner beans, broad beans, peas, even carrots.

0:13:10 > 0:13:13And you put them in like a little packet and, if you were clever,

0:13:13 > 0:13:15you labelled them but I never did

0:13:15 > 0:13:18and they stayed there for about three years and then you threw them away.

0:13:18 > 0:13:20And it's actually a lot easier to make chutney

0:13:20 > 0:13:23and it's certainly a lot more stylish.

0:13:23 > 0:13:27And, to me, nothing sums up better the whole joy

0:13:27 > 0:13:31and anticipation of Christmas than chutneys and pickles

0:13:31 > 0:13:33with the cold turkey and, in my case,

0:13:33 > 0:13:37always with lovely, crispy baked potatoes.

0:13:42 > 0:13:44So where better to explore

0:13:44 > 0:13:47and celebrate the fruity delights of English pickles and chutneys

0:13:47 > 0:13:52than the heart of the WI, the nerve centre of this esteemed movement

0:13:52 > 0:13:55in Denman College in Oxfordshire,

0:13:55 > 0:13:59where I met the ladies who really understand the art of preserving.

0:14:00 > 0:14:03Right, well, here... this looks interesting.

0:14:03 > 0:14:04Crunchy courgette pickle.

0:14:04 > 0:14:06So what have we got in here apart from courgettes?

0:14:06 > 0:14:10It's onion, just a little bit of onion, mustard seed and sugar

0:14:10 > 0:14:12- and that's it.- It's so nice!- Yeah.

0:14:12 > 0:14:13- Cranberry and orange?- Yes, it is.

0:14:13 > 0:14:15- What is in it?- Fresh cranberries.

0:14:15 > 0:14:18- You can make this about a week before Christmas.- Oh, really?

0:14:18 > 0:14:22It doesn't need to mature like a chutney.

0:14:22 > 0:14:27And it's just fresh cranberries, sugar and a fresh orange,

0:14:27 > 0:14:30grated zest and the juice.

0:14:30 > 0:14:33Extremely simple and that's lovely obviously, with turkey.

0:14:33 > 0:14:37- Yeah, and lovely colour.- Yes, it is. - I'm thinking turkey sandwiches here.

0:14:37 > 0:14:41- Oh, I like this.- Yes, it's Moroccan preserved lemons.- Oh, good.

0:14:41 > 0:14:43And it has some very good instructions here,

0:14:43 > 0:14:47"Rinse well and chop, add to rice, couscous, salads and fish recipes."

0:14:47 > 0:14:50Quite right. Well, I'm not... Can I just...?

0:14:50 > 0:14:52Ooh, it's going to be very salty. Do we need to rinse it?

0:14:52 > 0:14:54No, no, it's fine, cos I'm very used to them.

0:14:54 > 0:14:55Just try the juice.

0:14:57 > 0:15:01Lovely. I think people put too much other flavours in Moroccan lemons.

0:15:01 > 0:15:04Just trying to break a bit off here, not very successfully.

0:15:04 > 0:15:07- It's going to be very salty, though. - Don't you worry. I do them myself.

0:15:09 > 0:15:11Excellent, excellent.

0:15:11 > 0:15:13- OK, Jules, isn't it?- Yes, it is.

0:15:13 > 0:15:17- So we've got mango... Is that what it is?- Mango.

0:15:17 > 0:15:20It's very posh writing, I can't read it.

0:15:20 > 0:15:21THEY ALL LAUGH

0:15:21 > 0:15:23- And prune.- Prune, yes.

0:15:23 > 0:15:27- And it says "great with ham" on it. - Great with ham.

0:15:27 > 0:15:29So let's try the prune first. It's...

0:15:31 > 0:15:33That is seriously, um...

0:15:33 > 0:15:35committed chutney, that. It's really good.

0:15:35 > 0:15:38I mean, really thick and...

0:15:38 > 0:15:40What would you like to eat that with, apart from ham?

0:15:40 > 0:15:44- Um, a strong mature cheddar... - Yeah?

0:15:44 > 0:15:45- And, um...- And this?

0:15:45 > 0:15:50- I always put that with coronation chicken.- Oh, what a great idea.

0:15:50 > 0:15:53- Of course, cos it's mango chutney. - Yeah.

0:15:53 > 0:15:55Indeed.

0:15:55 > 0:15:57It's very delicately spiced. Yeah.

0:15:57 > 0:16:00That's beautiful. And do you like making chutney?

0:16:00 > 0:16:03What's so special about chutneys to you?

0:16:03 > 0:16:06I sort of got into that just by mistake

0:16:06 > 0:16:10and, um, that's just been something I've been doing

0:16:10 > 0:16:12for the last two years.

0:16:12 > 0:16:14You know, and it's something I've been doing

0:16:14 > 0:16:16with, you know, the Fulham WI.

0:16:16 > 0:16:19- The Fulham WI?- The Fulham WI.

0:16:19 > 0:16:20THEY ALL LAUGH

0:16:20 > 0:16:24Well, that's very posh. I see. That goes with the writing.

0:16:24 > 0:16:27I can't stop thinking about the Fulham WI.

0:16:27 > 0:16:29But, Chalky, the chutneys are really good.

0:16:29 > 0:16:32And I know precisely what they go well with.

0:16:40 > 0:16:44Now, I mentioned, right at the start of the programme, game pies.

0:16:44 > 0:16:46I love them at Christmas.

0:16:47 > 0:16:48I've tried many over the years

0:16:48 > 0:16:51and, deep in the heart of the Devon countryside,

0:16:51 > 0:16:54you'll find one of the best there is.

0:16:54 > 0:16:57It's made here in the village of Silverton by Dave Haggett,

0:16:57 > 0:16:59who uses local game.

0:16:59 > 0:17:01It changes depending on what's available

0:17:01 > 0:17:06but usually it's venison, wild duck, partridge and pheasant.

0:17:06 > 0:17:09He makes it with red wine and a mixture of dried herbs

0:17:09 > 0:17:12and pork forcemeat to hold it together.

0:17:12 > 0:17:15And that's put into a hot water pastry case,

0:17:15 > 0:17:17very similar to the casing on a pork pie.

0:17:18 > 0:17:21They take a lot of care over their pies

0:17:21 > 0:17:24and they did this one for us to show how it was done.

0:17:24 > 0:17:28Pies mean prizes for Dave and his boys and, in the world of pies,

0:17:28 > 0:17:32it's very important to look pretty and elegant.

0:17:32 > 0:17:35I know some people find game pies far too powerful

0:17:35 > 0:17:37and the domain of plus-four-wearing,

0:17:37 > 0:17:41claret-swigging, modern-day country squires

0:17:41 > 0:17:45but what struck me about these pies was that they weren't too gamey

0:17:45 > 0:17:48but were moist and luxurious.

0:17:48 > 0:17:52Lastly, the seasoned jelly is added while the pie is still hot

0:17:52 > 0:17:55and that sticks to the pastry and meat.

0:17:55 > 0:17:59So many sad little pies are made without jelly these days.

0:17:59 > 0:18:01But this ain't one of them.

0:18:01 > 0:18:03This is a real bite of the countryside

0:18:03 > 0:18:07and what better to have with it than the best of British pickles -

0:18:07 > 0:18:08piccalilli?

0:18:10 > 0:18:13Well, I've bought about six or seven piccalillis from the shops,

0:18:13 > 0:18:15just to see how to make the BEST one.

0:18:15 > 0:18:20And, generally, they were either too weak and just yellow with no flavour

0:18:20 > 0:18:24or too acerbic, too salty, too coarse.

0:18:24 > 0:18:28What I'm looking for is subtlety, really.

0:18:28 > 0:18:31A good mustard flavour, a bit of chilli in there, too,

0:18:31 > 0:18:34and a touch of sugar but not too much sugar -

0:18:34 > 0:18:37it has to be slightly more salty - and a good texture.

0:18:38 > 0:18:42You prepare the veg and put it in brine until you're ready to cook it.

0:18:42 > 0:18:44That helps to keep it crisp.

0:18:44 > 0:18:47Well, it is a lovely late September day

0:18:47 > 0:18:50and it's the sort of time of year as a cook that I love the best

0:18:50 > 0:18:54because you've got so many vegetables ripe, so much fruit ripe.

0:18:54 > 0:18:59And it's the sort of time that I think preparing for Christmas

0:18:59 > 0:19:02is the most satisfying because making something like piccalilli,

0:19:02 > 0:19:05where you're taking the abundance of vegetables

0:19:05 > 0:19:08and chopping them up in anticipation of opening

0:19:08 > 0:19:12that lovely piccalilli on Boxing Day and eating it

0:19:12 > 0:19:15with maybe some cold roast goose or some game pie, it just...

0:19:15 > 0:19:20Just there's a sense of building up the excitement for Christmas,

0:19:20 > 0:19:22even three months ahead.

0:19:25 > 0:19:28Dissolve some sugar into a pan of distilled malt vinegar

0:19:28 > 0:19:31and add three cloves of crushed garlic.

0:19:31 > 0:19:32When the sugar's dissolved,

0:19:32 > 0:19:35put in the veg and bring it gently to a simmer.

0:19:36 > 0:19:39Now, add flour and the main flavourings -

0:19:39 > 0:19:43mustard powder, ginger powder, turmeric, allspice,

0:19:43 > 0:19:45cayenne and a grate of nutmeg.

0:19:47 > 0:19:49Add some vinegar to make a paste

0:19:49 > 0:19:54and then loosen it with a ladleful of stock from the cooked vegetables.

0:19:55 > 0:19:58Take the veg out of the stock and keep to one side

0:19:58 > 0:20:02and put the paste into the hot liquor then allow it to thicken.

0:20:04 > 0:20:06Then put all your veg back in.

0:20:08 > 0:20:11They say that the word "piccalilli" comes from India

0:20:11 > 0:20:14and it's an amalgam of "pickles" and "chilli".

0:20:14 > 0:20:17Recipes like this were all the rage in the 18th Century.

0:20:17 > 0:20:19Or all the RAJ!

0:20:19 > 0:20:20Er, sorry about that.

0:20:24 > 0:20:26Great stuff from Rick. I love piccalilli, too.

0:20:26 > 0:20:29There are other simple pickles you can make at home

0:20:29 > 0:20:30and this is one of them.

0:20:30 > 0:20:32It's a simple little chutney, or you can do it with a pickle.

0:20:32 > 0:20:35But it's instant. Takes about four minutes to cook.

0:20:35 > 0:20:37But what it is is an apple and ginger chutney

0:20:37 > 0:20:40with a little bit of sultanas in there. Very, very quick.

0:20:40 > 0:20:43I'm going to serve that with this lovely fish here.

0:20:43 > 0:20:46Have you ever seen one of these before? I know you love your fish.

0:20:46 > 0:20:49- I love seafood.- This is St Pierre.

0:20:49 > 0:20:51- The French call it St Pierre. - John Dory.- John Dory.

0:20:51 > 0:20:53It's named after the patron saint of fishermen

0:20:53 > 0:20:57and the reason for that is he's thought to have gone into the water,

0:20:57 > 0:20:59put his hands in and they're the fingerprints.

0:20:59 > 0:21:01Biblical loaves and fishes, dude!

0:21:01 > 0:21:03Look at the size of the mouth on that St Pierre fish!

0:21:03 > 0:21:05It's absolutely beautiful.

0:21:05 > 0:21:07I'm going to pan-fry that with a bit of scallops.

0:21:07 > 0:21:10Very, very simple. First off, I'm going to make my chutney.

0:21:10 > 0:21:11Very quickly.

0:21:11 > 0:21:14I'm going to dice my apple, dice my onions and dice my ginger.

0:21:14 > 0:21:16But, I mean, I was reading about your career.

0:21:16 > 0:21:18Like I said, the CV is just...

0:21:18 > 0:21:21It's the longest CV I've ever read in my life.

0:21:21 > 0:21:25It's about 12 pages long. They're just the films you've been in!

0:21:25 > 0:21:27I've done a lot of things, yes.

0:21:27 > 0:21:29Over the past 50 years,

0:21:29 > 0:21:33I've been privileged to work with a lot of icons of the industry.

0:21:33 > 0:21:35- Take one of them, Richard Burton.- Richard Burton.

0:21:35 > 0:21:37- That was my very first film.- Yeah?

0:21:37 > 0:21:41And I was still a theatre student at UCLA,

0:21:41 > 0:21:44a casting director saw me in a production, a student production,

0:21:44 > 0:21:46and plucked me out of that

0:21:46 > 0:21:49and plumped me into my first feature film.

0:21:49 > 0:21:50Was it...?

0:21:50 > 0:21:54Was it easier then to get into movies than it is now?

0:21:54 > 0:21:57- Do you have to go through several things?- It was totally unexpected.

0:21:57 > 0:21:59You know, I was doing a student play.

0:21:59 > 0:22:02And I tell all the other young actors

0:22:02 > 0:22:05who ask me about how I broke in -

0:22:05 > 0:22:07I tell them it doesn't happen that way.

0:22:07 > 0:22:11I just happened to be very, very lucky.

0:22:11 > 0:22:16And it was a feature film about Alaska,

0:22:16 > 0:22:20shot two weeks on location in Alaska and two months back at the studio.

0:22:20 > 0:22:22- This was called the Ice Palace? - Ice Palace, yes.

0:22:22 > 0:22:27With Richard Burton, who was a legend already, even then.

0:22:27 > 0:22:30This great Shakespearean actor from England

0:22:30 > 0:22:34and, when you're on location, you get very close

0:22:34 > 0:22:38and here was this stage-struck, starstruck young actor,

0:22:38 > 0:22:44full of questions, eager to know about what this legend had lived

0:22:44 > 0:22:47and Richard loved talking about himself,

0:22:47 > 0:22:49- so we were an ideal combination. - Fantastic!

0:22:49 > 0:22:52- And he would regale me... - Got any advice ask, George?

0:22:52 > 0:22:54For Dave and I, you know, to break into movies.

0:22:54 > 0:22:56Cos we fancy doing, you know...

0:22:56 > 0:22:58Um, well, do a student production.

0:22:58 > 0:23:00That's how I got in!

0:23:00 > 0:23:02That's it, mate! That's the answer.

0:23:02 > 0:23:04Well, you're on camera right here.

0:23:04 > 0:23:08Who knows? You might be discovered by someone who's looking for your type.

0:23:08 > 0:23:11- You mean like Shrek?- Exactly. That's the way it happens.

0:23:11 > 0:23:13That's where it happens.

0:23:13 > 0:23:15I'd make a good hunchback, me.

0:23:15 > 0:23:17I think you guys would make great dames.

0:23:17 > 0:23:19Over here, while this lot are nattering.

0:23:19 > 0:23:20Look at this - bit of caramel.

0:23:20 > 0:23:22I've just got to stop you for a second.

0:23:22 > 0:23:25A bit of caramel. Deglaze that with a bit of vinegar.

0:23:25 > 0:23:28The apples and the ginger and the onions have gone in there.

0:23:28 > 0:23:29We're going to just literally...

0:23:29 > 0:23:33Lid on and that just sweats now for two or three minutes, all right?

0:23:33 > 0:23:36From there, movies, um...

0:23:36 > 0:23:39Obviously, we've got to talk about Star Trek.

0:23:39 > 0:23:43Because a lot of people think Star Trek went on and on and on.

0:23:43 > 0:23:44How many episodes were there of Star Trek?

0:23:44 > 0:23:47- There wasn't that many, was there? - Only 79.

0:23:47 > 0:23:51We literally were boldly going where no-one had gone before.

0:23:51 > 0:23:53It was so original, so different,

0:23:53 > 0:23:58so unique that the programming people were absolutely baffled

0:23:58 > 0:24:01and they stuck us in the worst possible time slot,

0:24:01 > 0:24:05so our ratings were very low, all three seasons.

0:24:05 > 0:24:09And, despite the fact that at the beginning of each episode

0:24:09 > 0:24:12we announced that we were on a five-year mission,

0:24:12 > 0:24:16the real Klingons were those NBC programming executives.

0:24:16 > 0:24:17THEY ALL LAUGH

0:24:17 > 0:24:22They aborted us in three seasons, only 79 episodes.

0:24:22 > 0:24:23So it kind of became...

0:24:23 > 0:24:26Do you think became a cult because of that?

0:24:26 > 0:24:28It was a success because of that?

0:24:28 > 0:24:31There was that feeling of, you know,

0:24:31 > 0:24:35something beautiful that was lost and the fans who discovered it,

0:24:35 > 0:24:39once we got into reruns, then the ratings soared.

0:24:39 > 0:24:45And they were determined to save it and the tidal wave of fan mails

0:24:45 > 0:24:50that assaulted both the studio and the network was incredible.

0:24:50 > 0:24:56And so, ten years later, they... We came back as a major motion picture,

0:24:56 > 0:25:03directed by Robert Wise, another legend of Hollywood.

0:25:03 > 0:25:07You know, he directed West Side Story, The Sound Of Music,

0:25:07 > 0:25:09all the great musicals.

0:25:09 > 0:25:12And that was a big box office hit.

0:25:12 > 0:25:16And so it became a series of feature motion pictures as well

0:25:16 > 0:25:22and now we're back again with a new movie, the 11th one,

0:25:22 > 0:25:24titled simply Star Trek. No subtitle.

0:25:24 > 0:25:27Talking about box office.

0:25:27 > 0:25:31Because you're appearing in... in, well, pantomime.

0:25:31 > 0:25:34Because we talked at the top of the show - the Americans don't...

0:25:34 > 0:25:35don't understand what you're doing.

0:25:35 > 0:25:38They have no idea what kind of theatre it is.

0:25:38 > 0:25:41So where are you appearing and what are you appearing as?

0:25:41 > 0:25:45It's in Chatham, at the Central Theatre.

0:25:45 > 0:25:51The play is Aladdin and I'm the Emperor of China.

0:25:51 > 0:25:55And I fall in love with Widow Twankey

0:25:55 > 0:25:57and, as a matter of fact, Si,

0:25:57 > 0:26:00I think you could play Widow Twankey if you shaved your beard off.

0:26:00 > 0:26:02Oh, don't tell Dave, for goodness sake!

0:26:02 > 0:26:04He thinks I should be up a beanstalk as it is!

0:26:04 > 0:26:06I think it would be great making love to you.

0:26:06 > 0:26:08THEY ALL LAUGH

0:26:08 > 0:26:11I'm not so sure!

0:26:11 > 0:26:13You know, I want... I'm not a cheap date, you know.

0:26:13 > 0:26:17I can lift me skirt up and that's you for life, dude, I tell you!

0:26:17 > 0:26:20- You do your own cooking. - That's fine, aye.- That alone...

0:26:20 > 0:26:22I tell you what, that's a thing, isn't it?

0:26:22 > 0:26:24I've been offered to be made love to

0:26:24 > 0:26:26by the helmsman of the Starship Enterprise!

0:26:26 > 0:26:30- It's not everyday, dude, you know? - Moving on.- Let it be so!

0:26:30 > 0:26:31We have a song and dance number as well.

0:26:31 > 0:26:34How do I go back from that to chutney?

0:26:34 > 0:26:35THEY ALL LAUGH

0:26:35 > 0:26:37- Chutney.- This is my chutney that's in my blender here.

0:26:37 > 0:26:40- As sweet as Si. - Exactly. A bit of salt.

0:26:40 > 0:26:43Over there, I'm pan-frying my John Dory

0:26:43 > 0:26:45and I've got in here literally just a touch of butter,

0:26:45 > 0:26:48a little bit of olive oil and just colour this nicely.

0:26:48 > 0:26:51And the John Dory will just quite happily sit there. A nice hot pan.

0:26:51 > 0:26:53- Oh, you skinned it already. - Yeah, it's just been skinned.

0:26:53 > 0:26:55I took the skin off, nice and simple.

0:26:55 > 0:26:56A little bit of butter there.

0:26:56 > 0:27:01And then we're just going to blend our chutney, just blitz it.

0:27:01 > 0:27:06It should go into this paste, which is what we want. This has got our...

0:27:06 > 0:27:09little bit of sultanas in there as well.

0:27:09 > 0:27:11And is that for just a bit of sweetness, James?

0:27:11 > 0:27:15Yeah, yeah, you can put this in a spumer if you want but...

0:27:15 > 0:27:17See? I told you it'd catch on.

0:27:17 > 0:27:18THEY ALL LAUGH

0:27:18 > 0:27:20I'd rather just leave it as it is.

0:27:20 > 0:27:22A bit of salt and pepper and that's it.

0:27:22 > 0:27:26I mean, seriously, you've been pantomime, theatre, TV...

0:27:26 > 0:27:28I can't believe... I was looking through the list

0:27:28 > 0:27:31and you've got things like The Simpsons, like peculiar ones.

0:27:31 > 0:27:34The Simpsons and one thing that I spotted was Miami Vice.

0:27:34 > 0:27:35Did you know he was in Miami Vice?

0:27:35 > 0:27:38- Were you? What were you doing in Miami Vice?- It was a guest shot.

0:27:38 > 0:27:41I made love to Melanie Griffith

0:27:41 > 0:27:45and we were directed by Don Johnson, her husband at the time.

0:27:45 > 0:27:47I bet that was uncomfortable, dude, was it?

0:27:47 > 0:27:51No, because their marriage was sort of on the rocks.

0:27:51 > 0:27:53And, after I made love to Melanie Griffith,

0:27:53 > 0:27:55they came together again.

0:27:55 > 0:27:57I showed him how to do it.

0:27:57 > 0:28:00THEY ALL LAUGH

0:28:00 > 0:28:04Yet they divorced about three years after that.

0:28:04 > 0:28:06This is your chutney like that.

0:28:06 > 0:28:09- And all we do with that is just... - Can I taste it?- Not yet, not yet.

0:28:09 > 0:28:10Oh, not yet. I'm eager to.

0:28:10 > 0:28:13Here, is there a job lot of knock-off slates

0:28:13 > 0:28:15- here on Saturday kitchen this week or what?- It smells wonderful.

0:28:15 > 0:28:17They're off my house. There you go.

0:28:17 > 0:28:19And you've got the scallops, which...

0:28:19 > 0:28:22We can just basically pop these on.

0:28:22 > 0:28:25- These just sit on... - Oh, that looks fabulous.

0:28:25 > 0:28:29- Is that a drag quenelle, James? - It is a drag quenelle , yes.

0:28:29 > 0:28:32And then we've got some of this red amaranth, which is delicious.

0:28:32 > 0:28:34But you just put a few bits of that on the top.

0:28:34 > 0:28:37- The Japanese would call that "shibui".- Shibui?

0:28:37 > 0:28:39- Yes, astringent.- Astringent.

0:28:39 > 0:28:41And then we've got a little bit of that as well,

0:28:41 > 0:28:43a little bit of coriander cress and a touch of oil and dive into that.

0:28:43 > 0:28:46Beautiful. Visually, visually beautiful.

0:28:46 > 0:28:49Tell us what you think of that. I know you're a big fish fan.

0:28:49 > 0:28:51- Oh, my! I am indeed. - Tell us what you think.

0:28:52 > 0:28:56- The aroma already! - The John Dory is just...

0:28:56 > 0:28:59Take it with the little bit of the chutney cos it's just...

0:28:59 > 0:29:03It's that...little bit of sultanas, a touch of apple, a bit of ginger,

0:29:03 > 0:29:06just pureed up. That's an instant chutney. It's taken, what?

0:29:06 > 0:29:08No more than five minutes.

0:29:08 > 0:29:10Mmm!

0:29:10 > 0:29:12- The combination of... - The sweetness and the sour?

0:29:12 > 0:29:17- Well, it's a unique sweetness. - It's nice, isn't it?

0:29:17 > 0:29:22The sultanas, we call them raisins, that combined with the succulent...

0:29:22 > 0:29:23You don't overcook the fish.

0:29:23 > 0:29:26No, just literally that's had about three or four minutes.

0:29:26 > 0:29:28- That is wonderful. - Thank you very much. Easy as that.

0:29:32 > 0:29:36And that home-made chutney would, of course, be great with cheese, too.

0:29:36 > 0:29:38Now, if you'd like to try cooking that recipe

0:29:38 > 0:29:40or any others you've seen on today's show,

0:29:40 > 0:29:43they're just a click away at bbc.co.uk/recipes -

0:29:43 > 0:29:44now, we're not cooking live today.

0:29:44 > 0:29:47Instead, we're looking back at some of the delicious cooking

0:29:47 > 0:29:49from the Saturday Kitchen Christmas archive.

0:29:49 > 0:29:52Now if, like me, you're not a huge fan of turkey at Christmas,

0:29:52 > 0:29:54then why not take a leaf out of Stuart Gillies' book

0:29:54 > 0:29:55and try pheasant?

0:29:55 > 0:29:58- Hi.- Good to have you on the show. What are you cooking?

0:29:58 > 0:30:00- OK...- Better hurry up - he's taken all your time.

0:30:00 > 0:30:02You've taken all my time, so I'm under pressure.

0:30:02 > 0:30:04- So I need some help here, big boy. - So pheasant.

0:30:04 > 0:30:06- Want to start peeling the chestnuts?- OK.

0:30:06 > 0:30:09- We're going to do pheasant. Grilled breast and leg of pheasant.- Yeah.

0:30:09 > 0:30:11And then we're going to have chestnuts, bacon

0:30:11 > 0:30:12and Brussels sprouts.

0:30:12 > 0:30:14We're going to cook them in cream

0:30:14 > 0:30:16and we're going to finish that off with a bit of reduced red wine.

0:30:16 > 0:30:18Tell us about the pheasant.

0:30:18 > 0:30:20I mean, obviously, you buy them by the brace

0:30:20 > 0:30:21or you buy them individually

0:30:21 > 0:30:24but you've got the cock and the hen. What is the best one?

0:30:24 > 0:30:26- The hen's the female.- The hen's the female and it's smaller.

0:30:26 > 0:30:28- Personally, I prefer the meat on the hen.- Yeah?

0:30:28 > 0:30:30Yeah, it's a bit smaller

0:30:30 > 0:30:32but you can always get two portions out of a pheasant.

0:30:32 > 0:30:34To be honest, you get the pheasant, you buy it from your butcher

0:30:34 > 0:30:37and I think people are often put off by the fact it's dry.

0:30:37 > 0:30:39Do you find that females are quite short in general, small?

0:30:39 > 0:30:42No, but then I like them short!

0:30:42 > 0:30:43Right, so you're buying...

0:30:43 > 0:30:46You could buy just the breast on its own, really.

0:30:46 > 0:30:48You can just buy the breast if you like but the top of the leg is good.

0:30:48 > 0:30:50The drumsticks are very tough.

0:30:50 > 0:30:52A lot of tendons in there, so don't use that.

0:30:52 > 0:30:54- Don't want to use that. - But the thigh's perfect.

0:30:54 > 0:30:56So you've got your breast there and your thigh.

0:30:56 > 0:30:58The butcher can bone that out for you.

0:30:58 > 0:31:02You don't have to do that yourself. It's a little bit technical.

0:31:02 > 0:31:05Because it's in season, the prices are quite good as well, nowadays.

0:31:05 > 0:31:06You can go hunting for them.

0:31:06 > 0:31:08- It is amazingly cheap.- Sorry?

0:31:08 > 0:31:09It's very cheap, pheasant.

0:31:09 > 0:31:11Yeah, it's a very cheap bird, actually

0:31:11 > 0:31:13and I think it's just because people don't buy it.

0:31:13 > 0:31:14But it is very lean.

0:31:14 > 0:31:17It's just got fat on the top, so we're going to grill this

0:31:17 > 0:31:20- mostly on the skin, straight on a chargrill like that.- Yeah.

0:31:20 > 0:31:23- Just olive oil, very simple. - Very quick to cook, isn't it?

0:31:23 > 0:31:27- Because we don't want to dry it out. - It takes about four minutes, luckily.

0:31:27 > 0:31:29Cos we've only got two and a half left!

0:31:29 > 0:31:31So this one might be a little bit medium!

0:31:31 > 0:31:33Right, meanwhile, you're doing the chestnuts.

0:31:33 > 0:31:36I need eight of those. Get rid of that. Give my hands a wash.

0:31:36 > 0:31:38These chestnuts, you can buy them like these,

0:31:38 > 0:31:41which are vac-packed, which a lot of people buy them as well.

0:31:41 > 0:31:43But if you wanted to roast your own, you literally just take these,

0:31:43 > 0:31:47- nip it with a knife.- Yeah, you just score them with a knife and you...

0:31:47 > 0:31:51All you do is roast them in the oven, 20 minutes

0:31:51 > 0:31:52and then just pop the skins off.

0:31:52 > 0:31:54And so much cheaper if you do it this way.

0:31:54 > 0:31:56And also the flavour's completely different.

0:31:56 > 0:31:58It's a beautiful flavour.

0:31:58 > 0:32:01Right, the bacon we're going to chop up very fast

0:32:01 > 0:32:03while we check the pheasant.

0:32:03 > 0:32:05OK, the pheasant's good. Perfect.

0:32:05 > 0:32:08Don't worry about the smoke. Smoke's good when you cook.

0:32:08 > 0:32:10People are always scared of a bit of smoke.

0:32:10 > 0:32:13Trust me, I'm a professional. I do this for a living!

0:32:13 > 0:32:17- All right.- So bacon we just chop up, James.- Yep.

0:32:17 > 0:32:20And that goes straight into a very hot pan with no oil at all.

0:32:20 > 0:32:22Now the bacon you're using - dry cure bacon, not the old...

0:32:22 > 0:32:25Dry cure from Smokebelly Pork.

0:32:25 > 0:32:28Straight into a very hot pan there.

0:32:28 > 0:32:31Right, bacon in there. Now the chestnuts...

0:32:31 > 0:32:32You must use the dry one

0:32:32 > 0:32:35cos if you use the water-brined one...

0:32:35 > 0:32:36If you use the one they cure in water...

0:32:36 > 0:32:38It'll sweat in there, really.

0:32:38 > 0:32:40It comes out with this white mush, like cheap bacon.

0:32:40 > 0:32:44Can you just chop those up for me? Shred them up nice and fine, James.

0:32:44 > 0:32:46The sprouts and the chestnuts, the same.

0:32:46 > 0:32:50- Using this knife that was sharpened on my car window.- Nice.

0:32:50 > 0:32:53- The Saturday car window. - Yeah, exactly. Saturday car window.

0:32:53 > 0:32:56- The chestnuts can go straight in the pan when you're ready, James.- OK.

0:32:56 > 0:32:59I'm going to turn that pheasant over. How long have we got?

0:32:59 > 0:33:02All of these, really seasonal produce, isn't it? The pheasant.

0:33:02 > 0:33:05- You know, this is really seasonal produce.- And the game season is what?

0:33:05 > 0:33:071st October to... 1st February, isn't it?

0:33:07 > 0:33:09Till 1st Feb, yeah, that's right.

0:33:09 > 0:33:12The Glorious Twelfth is for grouse, isn't it, really?

0:33:12 > 0:33:14Grouse is the start of the game season in August,

0:33:14 > 0:33:17which is the end of the summer but this is a proper game season now.

0:33:17 > 0:33:20Pheasant, partridge, venison. It's all in season now.

0:33:20 > 0:33:23- Straight in the pan, James. - Straight in there with your bacon.

0:33:23 > 0:33:26Just give it a shake, please. Give it a shake and a stir.

0:33:26 > 0:33:29Good and then into that, James, we add a little bit of cream.

0:33:29 > 0:33:30We're going to start to cook the cream down.

0:33:30 > 0:33:32How long have we got left, about ten seconds?

0:33:32 > 0:33:34No, you're all right, you've got time.

0:33:34 > 0:33:37- So the cream goes straight in there. - Yeah.

0:33:37 > 0:33:39And with the sprouts, doing them like this, you see,

0:33:39 > 0:33:42you are not boiling them, you're not losing the colour

0:33:42 > 0:33:45and sprouts when you've got them almost raw, they're very sweet.

0:33:45 > 0:33:47Often people eat sprouts and you never get that sweetness

0:33:47 > 0:33:49cos you lose it in the water.

0:33:49 > 0:33:51I also think when people are buying sprouts as well,

0:33:51 > 0:33:52they shouldn't buy them cut like this,

0:33:52 > 0:33:54you should buy them on the stalk.

0:33:54 > 0:33:56- If you can get hold of them. - And use the leaves.

0:33:56 > 0:33:58The tops are really nice, aren't they?

0:33:58 > 0:34:00The top flowering parts.

0:34:00 > 0:34:02Beautiful flavour, James.

0:34:02 > 0:34:04It stops them from drying out as well,

0:34:04 > 0:34:06particularly at Christmas. If you're going to stock up on Christmas,

0:34:06 > 0:34:08by them on the plant, it's much easier

0:34:08 > 0:34:11- and then you can pick them off. - So the whole thing in the pan.

0:34:11 > 0:34:13Just going to add a touch of water to that,

0:34:13 > 0:34:15cos it's a little bit thick, that cream. A bit of water.

0:34:15 > 0:34:18You're obviously buying organic cream, very thick.

0:34:18 > 0:34:20Right, the pheasant's almost there.

0:34:22 > 0:34:24You see, with the fat on the top of the bird,

0:34:24 > 0:34:27by cooking it on the skin, you just melt any of the fat.

0:34:27 > 0:34:30You've got a completely clean piece of meat after that.

0:34:30 > 0:34:32I think that's the secret with this - you don't cook it...

0:34:32 > 0:34:35- You oil the product, not the pan, don't you?- Exactly that.

0:34:35 > 0:34:37And what you don't do is you don't dry it out.

0:34:37 > 0:34:39You just cook it very quick, very gently

0:34:39 > 0:34:42but it retains all of the moisture.

0:34:42 > 0:34:45- You don't lose any of the moisture. - You ever cooked pheasant like this?

0:34:45 > 0:34:48No, why does it retain, even if you cook it so quickly?

0:34:48 > 0:34:49How come it stays moist?

0:34:49 > 0:34:51Because you're not losing any of the natural juice.

0:34:51 > 0:34:54And the fats that are on the skin are just going back into the bird.

0:34:54 > 0:34:55Got you.

0:34:55 > 0:34:57You don't take it till it's well done,

0:34:57 > 0:34:59you keep it slightly under, like your pork.

0:34:59 > 0:35:02You can write that down in your notepad and take that away.

0:35:02 > 0:35:04Hey-hey! I'm done with this!

0:35:04 > 0:35:05THEY ALL LAUGH

0:35:05 > 0:35:07Now, just the red wine, James.

0:35:07 > 0:35:09We took some red wine and we just reduced it down slightly.

0:35:09 > 0:35:13- There you go.- Normal red wine, just use a cooking red wine.

0:35:13 > 0:35:14PAN SIZZLES

0:35:14 > 0:35:16Hot pan. Straight into a hot pan.

0:35:16 > 0:35:19That just gets reduced down until it goes thick.

0:35:19 > 0:35:21- That's all that's in there? - Yeah, that's all you do to that.

0:35:21 > 0:35:23All that does is it produces a really sharp,

0:35:23 > 0:35:27slightly bitter edge to the flavour and it just cuts it.

0:35:27 > 0:35:30Right, this is almost done. That can come off there.

0:35:33 > 0:35:35All right? And you don't worry about the flames, really?

0:35:35 > 0:35:38- It just the fat coming off. - That's an Australian thing.

0:35:38 > 0:35:42Bill told me about that. He said, "You want loads of smoke, Stuie."

0:35:42 > 0:35:44You can barbie anything! Exactly.

0:35:44 > 0:35:46- There you go. - Right, we're just about there.

0:35:46 > 0:35:49- Bit of seasoning. - Just check the seasoning, James.

0:35:50 > 0:35:51Not too much salt, really,

0:35:51 > 0:35:53cos the bacon can be quite salty, sometimes.

0:35:53 > 0:35:58Exactly but what you really need is pepper. Pepper complements this.

0:35:58 > 0:36:01Goes particularly well with Brussels sprouts, doesn't it?

0:36:01 > 0:36:03- Needs loads of black pepper. - Yeah, exactly that.

0:36:03 > 0:36:04Right, we're good.

0:36:04 > 0:36:08So what a beautiful mix. Look at the colour of that.

0:36:08 > 0:36:09Lovely. So quick and simple.

0:36:09 > 0:36:12Exactly but you get all that pure flavour in the ingredients.

0:36:12 > 0:36:13You don't lose anything in water.

0:36:13 > 0:36:16There is a hell of a lot of smoke, isn't there, in this place?

0:36:16 > 0:36:18I mean, if you did this at home, in your house,

0:36:18 > 0:36:20the fire brigade would turn up, wouldn't they?

0:36:20 > 0:36:23- I mean, seriously. No offence. - He's cooking it, don't look at me!

0:36:23 > 0:36:25You've got all these extractor fans, haven't you?

0:36:25 > 0:36:27That's why I need a whole restaurant to cook at.

0:36:27 > 0:36:30- Yeah, I suppose so.- The home's a disaster.- You're smokin'!

0:36:30 > 0:36:33Right, there you go. That's your Brussels sprouts,

0:36:33 > 0:36:35your chestnuts and bacon. The pheasant there is perfect.

0:36:35 > 0:36:37We'll just cut that so you can see it actually.

0:36:37 > 0:36:40- Keep it nice and pink. - Keep it just under. Just under.

0:36:40 > 0:36:42A little bit under there cos we rushed it.

0:36:42 > 0:36:45But you normally have another minute. I'll just sear that edge.

0:36:45 > 0:36:48- You've got time. It's all right. - We'll just sear that edge.

0:36:48 > 0:36:51Even if it is bit under, no drama, you just sear the edge.

0:36:51 > 0:36:53We've got time, we've got time. It's all right.

0:36:53 > 0:36:55You can just push them back in again.

0:36:55 > 0:36:58The thing about game, you can serve it nice and pink, really.

0:36:58 > 0:37:00Exactly. Fortunately for me!

0:37:00 > 0:37:02If it's oven-cooked, it will dry out.

0:37:02 > 0:37:05What you don't want to do is overcook it. Don't cook it well done.

0:37:05 > 0:37:06You keep it just under.

0:37:06 > 0:37:10- You can always cook it more, but you can't cook it less.- Exactly that.

0:37:10 > 0:37:14- There you go. That there, our reduced red wine.- This is...

0:37:14 > 0:37:16Need a spoon. It just goes to a syrup.

0:37:16 > 0:37:19Sometimes you might worry about making a rich sauce that

0:37:19 > 0:37:22takes a couple of days and that's what we do in restaurants.

0:37:22 > 0:37:25We don't need to do that. Just reduce red wine. It takes ten minutes.

0:37:25 > 0:37:27You just dribble it over.

0:37:27 > 0:37:29- Nothing else?- Nothing else, just pure red wine.

0:37:29 > 0:37:31When you taste it, you'll see how it cuts through the cream.

0:37:31 > 0:37:34- Do you put any sugar in or anything to sweeten it?- Nothing.

0:37:34 > 0:37:35No, because it brings out...

0:37:35 > 0:37:37If you don't put sugar, the bitterness of this brings out

0:37:37 > 0:37:40- the sweetness of the chestnuts and the sprouts.- He'll put sugar in it

0:37:40 > 0:37:43tonight. He likes changing recipes. Remind us what that is again.

0:37:43 > 0:37:46- That's the grilled breast of Essex pheasant.- Yes.

0:37:46 > 0:37:50- With the creamed sprouts, bacon and chestnuts.- Lovely.

0:37:55 > 0:37:58There you go. Right, let's have a taste of this.

0:37:58 > 0:38:02- Here we go again.- It's good here, isn't it?- Yeah. To start with.

0:38:02 > 0:38:05Can I just have the check as well, please, so you can go home?

0:38:05 > 0:38:08- We've really got to go.- Tell me what you think.- It looks brilliant.

0:38:08 > 0:38:12It's great the way it's burnt on the outside and gorgeous on the inside.

0:38:12 > 0:38:17- Here we go. Stunning. - It's nice, isn't it?

0:38:17 > 0:38:20- Really unbelievably moist and tender.- So simple.

0:38:20 > 0:38:23I think that's the thing about it. It's seasonal food, nice and simple.

0:38:23 > 0:38:26That wine reduced, I've never seen that before. Just reduced wine.

0:38:26 > 0:38:30- Have you had that before?- Yes. - Gorgeous. Stunning. Very good.

0:38:30 > 0:38:34- Christine?- Perfect. - Happy with that?- Really lovely.

0:38:34 > 0:38:38- Would you say if it wasn't?- Yes. - You never know, do you?

0:38:38 > 0:38:40- Pass it down.- I'm having some more.

0:38:40 > 0:38:42That's what I think when I'm watching at home.

0:38:42 > 0:38:44If they didn't like it, would they ever say that?

0:38:44 > 0:38:47Christine runs a real business. She's going to say what she wants.

0:38:47 > 0:38:51- Bill, do you eat much pheasant over there?- It's not that popular, I've got to say.

0:38:51 > 0:38:55I always thought it was going to be richer

0:38:55 > 0:38:58- but it's a lot more like chicken than duck.- It's really light.

0:38:58 > 0:39:01- It's not too gamey, pheasant. - Great if you cook it that way.

0:39:01 > 0:39:03- It's so much quicker. - It's easy, isn't it?

0:39:03 > 0:39:07It doesn't taste like a dark meat. It tastes like a light meat.

0:39:07 > 0:39:10- BILL:- It tastes like chicken. - It tastes like pheasant.

0:39:10 > 0:39:11That's what it tastes like.

0:39:17 > 0:39:21What a great way to convert even the most ardent sprout haters.

0:39:21 > 0:39:23Now it's time to head east with the legendary Keith Floyd.

0:39:23 > 0:39:27He is going to a county famous for Delia Smith. It's Norfolk.

0:39:27 > 0:39:30It's time in the programme for a piece of serious cooking.

0:39:30 > 0:39:32I'm going to take a back seat here

0:39:32 > 0:39:34and let Robert my old mate cook some scallops for us.

0:39:34 > 0:39:36I know he's already got some chopped shallots,

0:39:36 > 0:39:39little bits of chopped bacon. That's a julienne of vegetables.

0:39:39 > 0:39:41- That's right. - What are the vegetables in here?

0:39:41 > 0:39:43In this case, there is a mixture

0:39:43 > 0:39:46of peppers, green, red, white peppers, carrots, celery, leeks.

0:39:46 > 0:39:49- But anything you want really, that takes your fancy.- Fine, good.

0:39:49 > 0:39:52Some fresh, and that's the exciting thing, fresh chopped basil.

0:39:52 > 0:39:54- That's the main ingredient. - That's the main ingredient.

0:39:54 > 0:39:56- This is lime juice.- That's right.

0:39:56 > 0:39:59And some excellent Norfolk fresh scallops

0:39:59 > 0:40:02and a bit of gewurztraminer as the wine. So what do we actually do?

0:40:02 > 0:40:07- Right, shall I start cooking now? - Yes, please.- Put the butter in the pan.

0:40:07 > 0:40:10Get it very, very hot. Fry the shallots and the bacon.

0:40:10 > 0:40:13Very hot, but no colour. It's very important.

0:40:13 > 0:40:17Those have got to start off on their own before the bacon goes in?

0:40:17 > 0:40:20- No, the bacon at the same time. - Right.- Lovely.

0:40:20 > 0:40:21- And about half of that.- About half.

0:40:21 > 0:40:25- As quick as you can!- Right.

0:40:25 > 0:40:28- OK. So, you fry it really well. No colour whatsoever.- Right.

0:40:28 > 0:40:31Now it's time for the scallops. Lightly season.

0:40:35 > 0:40:38- Throw it in.- Are you in on that, Richard? I think you are.

0:40:40 > 0:40:43- Scallops, shallots, and bacon at this stage.- Again, no colour.

0:40:43 > 0:40:46And we cook the scallops until they're just opaque

0:40:46 > 0:40:48and no more, otherwise they get very tough, very chewy.

0:40:48 > 0:40:52Fry them quite well. And now the second main ingredient,

0:40:52 > 0:40:53the gewurztraminer.

0:40:53 > 0:41:01- Right. And how much of that?- Pour. More. That's fine.

0:41:03 > 0:41:04And the lime juice, please.

0:41:06 > 0:41:09- Whoa! Too much lime juice. - I put too much line juice in.

0:41:09 > 0:41:12You're going to be eating it, so it's OK.

0:41:12 > 0:41:16So at this stage, they're quite opaque. They're fine. You take them out.

0:41:16 > 0:41:20Keep them warm. Later on we can put them back in just to finish cooking.

0:41:20 > 0:41:23Again, it's very important not to overcook scallops,

0:41:23 > 0:41:25or even boil them.

0:41:26 > 0:41:27OK.

0:41:27 > 0:41:30- So those go to one side for the second.- They go to one side.

0:41:30 > 0:41:32We've reduced the liquid with all that lime juice.

0:41:33 > 0:41:37- Then we're going to add butter as in a beurre ballon.- Sure.

0:41:37 > 0:41:40So that sauce is now reduced thanks to the magic of television

0:41:40 > 0:41:42and the next phase continues with what? The julienne...?

0:41:42 > 0:41:45- The julienne of vegetables. - What's the...?

0:41:45 > 0:41:48I'm totally convinced that British chefs are in the ascendancy,

0:41:48 > 0:41:52we're not so frightened of imitating the French and so on any more.

0:41:52 > 0:41:56What in your mind is the state of British cooking?

0:41:56 > 0:41:58I think with all the local produce we are getting,

0:41:58 > 0:42:01especially the young vegetables that are now being picked, new suppliers

0:42:01 > 0:42:05coming along, that's why chefs are becoming better cooks really.

0:42:05 > 0:42:09- It's a matter of supply, I think. - Matters of supply.

0:42:10 > 0:42:13And the great interest taken of course by the suppliers,

0:42:13 > 0:42:15by the cooks, the housewife now is getting more involved,

0:42:15 > 0:42:17so they are demanding more all the time.

0:42:17 > 0:42:20You have got it absolutely made, of course, because you can just walk out

0:42:20 > 0:42:22into the garden and pick whatever you like.

0:42:22 > 0:42:24It's perfect. Excuse me.

0:42:24 > 0:42:26What would you do if you weren't a chef?

0:42:26 > 0:42:29Have you got something else you would really like to do?

0:42:29 > 0:42:30I always wanted to write.

0:42:33 > 0:42:37So the butter is in there, Richard, if you'd like to have

0:42:37 > 0:42:38a very good look at that.

0:42:39 > 0:42:42And just lier that in the liquid.

0:42:44 > 0:42:46And there's no cream in there at all, just butter.

0:42:46 > 0:42:49Keeps it very velvety, very light, no cream.

0:42:51 > 0:42:54At that stage we add the scallops, and the juices.

0:42:54 > 0:42:58Just again reheat, finish their cooking process very carefully.

0:42:59 > 0:43:02Do you have difficulty in getting people to work along with you?

0:43:02 > 0:43:07No. The boys in the kitchen are very into the food as well.

0:43:07 > 0:43:11They really enjoy it. They show a lot of interest and they give me ideas too, of course.

0:43:11 > 0:43:13- Oh really?- Lots of ideas.

0:43:13 > 0:43:15What's the next phase?

0:43:15 > 0:43:17The last thing is the basil which I add at the end

0:43:17 > 0:43:19so it stays very fresh, very green.

0:43:19 > 0:43:25The flavour really comes out. Lots of basil. I love it. It's up to you.

0:43:25 > 0:43:27In the summer in the garden we have red basil,

0:43:27 > 0:43:30we have cinnamon scented basil, lemon scented basil.

0:43:30 > 0:43:32It's lovely, you can have

0:43:32 > 0:43:34a whole combination of flavours just from one herb.

0:43:34 > 0:43:39- It really is my favourite herb. - You need to be as much a gardener

0:43:39 > 0:43:43- these days to be a cook as anything else, don't you?- A greedy gardener, yes.

0:43:43 > 0:43:47A greedy gardener. You don't look a greedy man to me. You look quite...

0:43:47 > 0:43:51It's all the hard work picking herbs. So that's it.

0:43:53 > 0:43:54Whack it on down here.

0:43:54 > 0:43:57I'll pour some wine because I think you deserve some.

0:43:57 > 0:43:58That looks a supreme dish to me.

0:43:58 > 0:44:00Whack it on.

0:44:06 > 0:44:09- You can smell the basil coming through.- You certainly can.

0:44:09 > 0:44:11The gewurztraminer wine keeps its scent so well

0:44:11 > 0:44:12in the cooking process.

0:44:16 > 0:44:18- Have some more.- Mm.

0:44:19 > 0:44:22This isn't actually a difficult dish to cook, is it?

0:44:22 > 0:44:26There's an awful mystique which surrounds cooking

0:44:26 > 0:44:29and here's one dish which is simplicity itself. As long as what?

0:44:29 > 0:44:31What are the golden rules for this dish?

0:44:31 > 0:44:34You've got to watch. A lot of people put cream in beurre ballons

0:44:34 > 0:44:37to stop them curdling. I just don't like cream in beurre ballons.

0:44:37 > 0:44:39It must be very velvety, very light.

0:44:39 > 0:44:42That's got to be watched to make sure it doesn't curdle.

0:44:42 > 0:44:44And just your own sense of flavour really.

0:44:44 > 0:44:46And the freshness of the herbs

0:44:46 > 0:44:48and the freshness of the vegetables is essential, isn't it?

0:44:48 > 0:44:51- That's right. Can I pinch some too, please?- Sorry!

0:44:51 > 0:44:54And again, not overcooking. Keeping everything very fresh.

0:44:54 > 0:44:58That's why it is simple. Very fresh, very light. But too much lime juice!

0:44:58 > 0:45:00That was me. My fault.

0:45:02 > 0:45:05It doesn't matter. They can't taste it.

0:45:12 > 0:45:14'Now, are you sitting comfortably?

0:45:14 > 0:45:17'Because I mean this in the nicest possible way.

0:45:17 > 0:45:20'I don't want you East Anglians to get upset about what I'm going

0:45:20 > 0:45:21'to say. Promise?

0:45:21 > 0:45:24'But, you see, this placid region is set in a sort of time warp.

0:45:24 > 0:45:27'Even the village names are carved from marzipan

0:45:27 > 0:45:30'and I feel that the spirit of Good King Wuffingas lives,

0:45:30 > 0:45:32'or has in fact never gone away.

0:45:32 > 0:45:34'But back to the cooking

0:45:34 > 0:45:38'and I want to create something which says East Anglia on a plate.'

0:45:38 > 0:45:43Because it's the garden centre of England like this and peas and things like that,

0:45:43 > 0:45:46so if you've got a couple of good ducks and a big chunk of smoked bacon.

0:45:46 > 0:45:52- Well, we have fresh ducks from one of our local producers.- Brilliant.

0:45:52 > 0:45:55We'll have three of those. If you've got three.

0:45:55 > 0:46:00- And a large chunk of that smoked bacon.- You say where.- About there.

0:46:00 > 0:46:03- That'll be fantastic.- About there. - That would be superb.

0:46:03 > 0:46:05Thank you very much.

0:46:05 > 0:46:08Now while you are just cutting that I've spotted something here

0:46:08 > 0:46:12- which rather fascinates me. Can I cut into this?- You may.

0:46:12 > 0:46:14In my programmes, I keep telling you about the importance

0:46:14 > 0:46:16of dripping for cooking.

0:46:16 > 0:46:22And what is underneath it is that rich brown jelly that you can make stocks and sauces from.

0:46:22 > 0:46:25Look at this. Here you can actually buy it.

0:46:27 > 0:46:32This is what you must all have in your larders all the time.

0:46:33 > 0:46:36Can't get it out. Hoist by my own petard.

0:46:36 > 0:46:39There you've got that lovely brown stuff.

0:46:39 > 0:46:42Just melt that over a little piece of fillet steak or a turkey breast

0:46:42 > 0:46:44and you've got a fantastic sauce.

0:46:44 > 0:46:48Good cooking has good larders and that is one thing we need.

0:46:48 > 0:46:51There's something else here which is superb - I'm very fond of.

0:46:51 > 0:46:54- This is called brawn. It is brawn, isn't it?- It is brawn, yes.

0:46:54 > 0:46:57And it's pig's head and stuff like that.

0:46:57 > 0:47:01All simmered away, shredded off the bones, and allowed to set in that pot.

0:47:01 > 0:47:06Something which typifies real, real English cooking.

0:47:06 > 0:47:09Talking about that, I'd better get on with my next sketch.

0:47:17 > 0:47:21I really like cooking with real cooks. It's good fun.

0:47:21 > 0:47:23I learn a huge amount from them.

0:47:23 > 0:47:27And I like to think that perhaps they learn a little from me.

0:47:27 > 0:47:29But it's all very well. The thing that I really enjoy,

0:47:29 > 0:47:32even though I've got a dreadful cold today and it's raining

0:47:32 > 0:47:35and the river is babbling by, and the wind is blowing,

0:47:35 > 0:47:39I like to come out in the fresh air and cook something on my own.

0:47:39 > 0:47:42It is, after all, my own programme.

0:47:42 > 0:47:45But, you see, here in Norfolk you have to share some things.

0:47:45 > 0:47:51This is 1988 and today, well, not exactly today, it is an anniversary.

0:47:51 > 0:47:56It's a birthday of something animal, vegetable or mineral, if you

0:47:56 > 0:48:00remember that old radio programme, something very important indeed.

0:48:00 > 0:48:04Guess what it is. Well, in fact, it's the frozen pea.

0:48:04 > 0:48:06It's the 50th anniversary of the frozen pea.

0:48:06 > 0:48:11That's why we made this little green pea-encrusted birthday cake.

0:48:11 > 0:48:13But, you know, Norfolk's a great place.

0:48:13 > 0:48:15The whole of Britain is a great place.

0:48:15 > 0:48:17I've trundled around the thing and we stay in hotels

0:48:17 > 0:48:19and restaurants and bars and pubs. They all look

0:48:19 > 0:48:23after us very well, but we do tend to get the same kind of food.

0:48:23 > 0:48:27When, I ask myself, do we get a simple, honest,

0:48:27 > 0:48:29perfectly ordinary little dish?

0:48:29 > 0:48:33I don't always want steak and sauce, duck and sauce, chicken and sauce.

0:48:33 > 0:48:34Norfolk has the answer.

0:48:34 > 0:48:38It has its ducks, it has its green peas, it has its weather,

0:48:38 > 0:48:41that's for sure, and it's got me, so I'm going to prepare a very

0:48:41 > 0:48:44simple little dish that I think is Norfolk on a plate.

0:48:44 > 0:48:48So, Richard, spin round as per usual the ingredients. A duck.

0:48:48 > 0:48:52We all know what a duck is. Over to your right a bit, I've diced it into morsels,

0:48:52 > 0:48:55which is lovely. Norfolk is one of the gardens of England, so is

0:48:55 > 0:48:59East Anglia. Some lovely carrots. Back towards me, some white turnips.

0:48:59 > 0:49:04Some stock. Up to me now, Richard, if you will. Some stock that I've made.

0:49:04 > 0:49:07You all know about that. The giblets, the feet,

0:49:07 > 0:49:10the winglets and stuff, onion, bay leaf and carrots, stewed in water.

0:49:10 > 0:49:14Back down, Richard. There it is. That's just some basic stock.

0:49:14 > 0:49:17You don't have to use a stock cube. You can use the real thing.

0:49:17 > 0:49:18Some wonderful bacon.

0:49:18 > 0:49:21I've done it in France, I've done it in England,

0:49:21 > 0:49:23some ordinary bacon to give flavour to the whole dish.

0:49:23 > 0:49:29Some diced onion as I've said. But most importantly, the green pea.

0:49:29 > 0:49:32So, without any further ado, in here I've got this heavyweight dish

0:49:32 > 0:49:36with some butter burning in the bottom.

0:49:36 > 0:49:41I'll put my bits of bacon in. In they go. In my onions go.

0:49:41 > 0:49:45The onions and the bacon have to go a little bit golden brown.

0:49:45 > 0:49:50My carrots have to go in. Stuff like that. It's not always easy... Richard, if I may.

0:49:50 > 0:49:54It's not always easy to cook in the middle of a field with wind and rain

0:49:54 > 0:49:58and rivers and stuff like that and we have to speed things up a fraction.

0:49:58 > 0:50:00So although I would like those to be nicely sweated down,

0:50:00 > 0:50:03this is the moment to put our duck pieces in.

0:50:03 > 0:50:06OK, we let them go nice and brown.

0:50:06 > 0:50:09We let that bubble away for a moment because we've got more things to do.

0:50:09 > 0:50:12But do you remember Lear? Do you remember Shakespeare?

0:50:12 > 0:50:13He was a great character.

0:50:13 > 0:50:16Well, I actually can't, but I've got it written down here,

0:50:16 > 0:50:18because when he was in Norfolk

0:50:18 > 0:50:22having a holiday before he wrote the Scottish play he said, as he was

0:50:22 > 0:50:27standing overlooking "Next-By-The-Sea's" beach, he gazed down and he said,

0:50:27 > 0:50:32"Hangs one there that gathers samphire.

0:50:32 > 0:50:36"A dreadful trade." He probably tossed that off.

0:50:36 > 0:50:41Later a BBC assistant will pick that up from this picturesque scenery. But samphire. This is it.

0:50:41 > 0:50:44This crunchy wild seaside asparagus.

0:50:44 > 0:50:46The kind of thing that you could just,

0:50:46 > 0:50:49if you want, pickle as they do here in Norfolk,

0:50:49 > 0:50:53or you could toss in some butter for a few seconds like raw little

0:50:53 > 0:50:56green beans and serve it under a fillet of fish

0:50:56 > 0:50:58and cover it with hollandaise sauce. It's a delightful thing.

0:50:58 > 0:51:02Anyway. We've now got to create some magic of television.

0:51:02 > 0:51:04Wobble into there, Richard,

0:51:04 > 0:51:07and we'll get ourselves out of that sequence in a second.

0:51:14 > 0:51:16And thanks to the magic of television,

0:51:16 > 0:51:17my beautiful duck is cooked.

0:51:17 > 0:51:18Do you know, I wish

0:51:18 > 0:51:22when I travelled around the country, as I checked into bars

0:51:22 > 0:51:25and hotels and things, I could have a simple dish like this,

0:51:25 > 0:51:29whether it's a duck in Norfolk, a rabbit in Somerset,

0:51:29 > 0:51:32or a piece of breast or neck of lamb in Lancashire.

0:51:32 > 0:51:36Some elementary, simple food cooked with love.

0:51:36 > 0:51:39And talking of love, have a look at this.

0:51:39 > 0:51:43Remember I chucked the duck and the onions and the carrots and the bacon

0:51:43 > 0:51:47- and fried them?- Yes.- And remember the stock I made? Back to me, Richard, please.- Yes.

0:51:47 > 0:51:52The simple giblet stock of water, the neck, the giblets,

0:51:52 > 0:51:55onion and stuff like that. I poured that in, let it cook for about

0:51:55 > 0:51:58an hour, added my little white turnips, and here is one of those.

0:51:58 > 0:52:00You will see one on the plate here.

0:52:00 > 0:52:03Added a lot of lovely Norfolk green peas

0:52:03 > 0:52:06and simmered it for another 30 minutes or so.

0:52:06 > 0:52:09And if I say it myself, OK, the wind and stuff,

0:52:09 > 0:52:11it's a bit crashed on the plate,

0:52:11 > 0:52:13but it is absolutely delicious.

0:52:15 > 0:52:20It's really real, simple, English, British food.

0:52:20 > 0:52:23The sort of thing that you should all be cooking

0:52:23 > 0:52:27instead of lasagnes and pizzas and chillis in your wine bars

0:52:27 > 0:52:29and pubs. Sorry about that, but you should.

0:52:38 > 0:52:41'And I know I'm banging my patriotic drum about British food,

0:52:41 > 0:52:44'but I really do want an OBE, you know.

0:52:44 > 0:52:48'And talking of tradition, I was very pleased to find in this less

0:52:48 > 0:52:51'than romantic setting living proof of our culinary heritage.

0:52:51 > 0:52:55'A Norfolk dumpling cooked by a Norfolk dumpling - Cath Harris.'

0:52:55 > 0:52:58- How many dumplings have you made in your life?- I don't know.

0:52:58 > 0:53:02I couldn't tell you. So many. I've just lost count.

0:53:02 > 0:53:05They call people dumplings here too, don't they?

0:53:05 > 0:53:08- We are called Norfolk dumplings, yes.- You're a Norfolk dumpling?

0:53:08 > 0:53:10- I'm a Norfolk dumpling. - Isn't she a nice Norfolk dumpling?

0:53:10 > 0:53:15A little bit of salt. A little bit of pepper.

0:53:15 > 0:53:20- And then carry on by putting the... - This looks nice bacon.

0:53:20 > 0:53:22Yes, that is home-cured smoked bacon.

0:53:22 > 0:53:24- Smoked locally, you know.- Brilliant.

0:53:24 > 0:53:28- Which we are noted for. - Is that enough?- A little bit more.

0:53:28 > 0:53:32I like to have plenty, you know. I like to make it nice and tasty.

0:53:32 > 0:53:34Right. But enough of all this chat.

0:53:34 > 0:53:38The proof of the pudding after all is in the eating. Richard, there it is.

0:53:38 > 0:53:42Steamed away for a couple of hours, Cath said.

0:53:42 > 0:53:44Oh, God, it's heavy. Now watch.

0:53:44 > 0:53:48This is the excitement. I've never seen one of these before.

0:53:49 > 0:53:53Look at that. Thank you, my darling. Look at that. That is brilliant.

0:53:53 > 0:53:56- A golden crust. And it's going to tip out, isn't it?- I hope so.

0:53:56 > 0:53:58Do I need to run the knife around?

0:53:58 > 0:54:00I'll just loosen it just to make sure.

0:54:00 > 0:54:02It smells so good I want to get into that.

0:54:02 > 0:54:05I don't want you to have a collapsed pudding.

0:54:05 > 0:54:09No, we don't want a collapsed pudding. Right, tip that up for me. Thank you.

0:54:09 > 0:54:11Look at that. That is a pudding.

0:54:11 > 0:54:14That is a Norfolk dumpling, my little dumplings.

0:54:14 > 0:54:19- Isn't that good?- That's what you call good Norfolk pudding.

0:54:19 > 0:54:21- It's real food, isn't it? - That's true.

0:54:21 > 0:54:25Heart is where your dumpling is. Here we go. Down through the middle.

0:54:25 > 0:54:27That's right, yes, cut it right through.

0:54:27 > 0:54:31You'll see the layers of bacon. If you pull it apart, you'll see...

0:54:31 > 0:54:32Right, Richard.

0:54:32 > 0:54:35I wish you could smell... Why doesn't the BBC have

0:54:35 > 0:54:38scratch packs on the Radio Times? Look at that.

0:54:39 > 0:54:43- The bacon, the onions, the steam. - It's glorious.

0:54:43 > 0:54:46Look at it, for God's sake. I haven't eaten for hours and days.

0:54:46 > 0:54:52- That is real, real food.- That's really filling too and really nourishing.

0:54:52 > 0:54:53Oh, my goodness. Have a go, darling.

0:54:53 > 0:54:55See what you think of your own cooking.

0:54:55 > 0:54:57- That looks lovely, doesn't it? - It looks brilliant.

0:54:57 > 0:55:00What's this business about the Valentine card I sent you?

0:55:00 > 0:55:02I didn't send you a Valentine card.

0:55:02 > 0:55:05Oh, yes, I had a Valentine card from Floyd with love.

0:55:05 > 0:55:09And I thought, "Well, I don't know, somebody is playing me up here.

0:55:09 > 0:55:12"Floyd with love." They know I always watch it.

0:55:12 > 0:55:15- Then it said, "Your plaice or mine?" - How did they spell "plaice"?

0:55:15 > 0:55:18- "Plaice", like a fresh.- Like a fish.

0:55:18 > 0:55:20- Because you do quite a bit of fish cooking.- Yes, we do.

0:55:20 > 0:55:22I could leave the fish for this any day.

0:55:22 > 0:55:26You wouldn't like to either marry me or adopt me or anything, would you?

0:55:26 > 0:55:29- I don't know. I'll think about that.- Would you think about it?

0:55:29 > 0:55:32I will. This is really lovely meeting you today.

0:55:32 > 0:55:33I didn't expect to see you today.

0:55:33 > 0:55:37Well, I'm afraid I'm not worth the effort because this is so good.

0:55:37 > 0:55:41- I think it's brilliant. It's lovely.- Bacon is lovely, isn't it?

0:55:41 > 0:55:43It's smashing bacon. So take a tip.

0:55:43 > 0:55:47If you're going to do this dish, get some real bacon, OK?

0:55:47 > 0:55:49Really nice smoky bacon.

0:55:49 > 0:55:52Because smoky bacon really gives the onions a nice flavour.

0:55:52 > 0:55:56Yes, it does. The onions are delicious. The dough. The texture is fabulous.

0:55:56 > 0:56:01That little bit of seasoning and stock makes it lovely and juicy.

0:56:01 > 0:56:04Always a difficult bit for me to wind up a sequence.

0:56:04 > 0:56:06I think the best thing to do, we never have scripts,

0:56:06 > 0:56:08I've never met Cath before,

0:56:08 > 0:56:11because we research for seconds on these programmes,

0:56:11 > 0:56:15so, Richard could you work out a nice way of perhaps drawing the camera back,

0:56:15 > 0:56:17giving us what we call a two-shot while

0:56:17 > 0:56:21we enjoy our supper or lunch and leave us in peace?

0:56:25 > 0:56:27Classic stuff there from Mr Keith Floyd.

0:56:27 > 0:56:29We are not cooking live in the studio today.

0:56:29 > 0:56:31We're looking back at some of the great

0:56:31 > 0:56:34cooking from the Saturday Kitchen Christmas back catalogue.

0:56:34 > 0:56:36Still to come on today's Best Bites.

0:56:36 > 0:56:39After two disqualifications in a row, Nick Nairn was hoping to

0:56:39 > 0:56:42triumph over Matt Tebbutt when they met at the omelette challenge

0:56:42 > 0:56:45hobs, but could either of them make an omelette that I could eat?

0:56:45 > 0:56:47Find out a little later on. What else is on?

0:56:47 > 0:56:51Bryn Williams pan-fries salmon and creates a great seasonal lunch.

0:56:51 > 0:56:54He also makes Parmesan gnocchi and serves it all with a butternut squash

0:56:54 > 0:56:56and chestnuts.

0:56:56 > 0:56:59And comic Sarah Millican faced her Food Heaven or Food Hell.

0:56:59 > 0:57:00Would she get her Food Heaven,

0:57:00 > 0:57:04a stunning home-made passion fruit delice with tuiles

0:57:04 > 0:57:07or would she get her Food Hell, ribs, with my mighty spice fried

0:57:07 > 0:57:11beef ribs with sticky chilli chicken and egg fried rice?

0:57:11 > 0:57:13Find out what she gets to eat at the end of the show.

0:57:13 > 0:57:16Now though it's time for one of the founding fathers of modern

0:57:16 > 0:57:17British cooking,

0:57:17 > 0:57:21Brian Turner, to cook for an appreciative Nigella Lawson.

0:57:21 > 0:57:23What do I get to do? Peel squash of course.

0:57:25 > 0:57:30- Merry Christmas, Brian. How are you doing, mate?- On your bike. These cheap shots.

0:57:30 > 0:57:34- You're a star. What are we cooking? - Well, it is...- The turkey has shrunk.

0:57:34 > 0:57:38It's... It's one man, one turkey.

0:57:38 > 0:57:40- Is it?- One bird for each person.

0:57:40 > 0:57:44We've got a lovely classic roast partridge,

0:57:44 > 0:57:48but then we're going to marry it with fairly new butternut squash, OK?

0:57:48 > 0:57:52- Lovely.- A bit of honey as well. Nice and sweet. A nice green sauce -

0:57:52 > 0:57:54herbs, and nice midget gherkins and capers.

0:57:54 > 0:57:59- Lovely.- First off, pan on and get a bit of oil in here.

0:57:59 > 0:58:02When you buy a partridge, make sure it's got a really nice dry skin.

0:58:02 > 0:58:05Make sure it's got all the skin. It's got a bit of bruising here.

0:58:05 > 0:58:08Try not to get bruising if you can help it. This one is a perfect bird.

0:58:08 > 0:58:11It's lovely. Get the pan nice and warm.

0:58:11 > 0:58:14Give it a bit of seasoning here.

0:58:14 > 0:58:16There's two types of partridge, isn't there?

0:58:16 > 0:58:17Red- and grey-legged.

0:58:17 > 0:58:19We're grey leg. That's right, in this country.

0:58:19 > 0:58:21What season do they run from?

0:58:21 > 0:58:24- Is it September?- The 1st of September to the 1st of February.

0:58:24 > 0:58:27- That's the one.- So the 2nd of February, partridges smile

0:58:27 > 0:58:29for the rest of the year if they're still around.

0:58:29 > 0:58:31The rest of the time they're running.

0:58:31 > 0:58:33My view is that you need to colour this first before you

0:58:33 > 0:58:38put it in a hot oven and I like to, with all these birds, be it quail,

0:58:38 > 0:58:42partridge, pheasant, chicken, turkey, I like to cook them on their side

0:58:42 > 0:58:46so that the leg cooks quicker so that they actually cook at the same time.

0:58:46 > 0:58:48You don't have raw breast, or you don't have overcooked breast

0:58:48 > 0:58:49and undercooked legs.

0:58:49 > 0:58:53- Lovely.- So on their side like that to get a bit of colour.

0:58:53 > 0:58:55And what I've done as well, of course, is

0:58:55 > 0:58:58I've put the breasts facing each other so we protect the breast.

0:58:58 > 0:59:01This bit, if it's hot on the outside, it burns the backbone.

0:59:01 > 0:59:03- It doesn't really matter. - Because it's quite small.

0:59:03 > 0:59:05We need to keep that moisture in there as well.

0:59:05 > 0:59:08We do indeed. Because it's a lovely bird. Just remember.

0:59:08 > 0:59:11Lots of people think that game birds should always be eaten blood red.

0:59:11 > 0:59:13It's not the case with partridge.

0:59:13 > 0:59:17You want it so it's cooked all the way through, but not overcooked.

0:59:17 > 0:59:19So it's quite important to get it cooked nicely.

0:59:19 > 0:59:23And remember you can always put it back in the oven and cook it

0:59:23 > 0:59:26a little bit more, but if you overcook it, you can't undercook it.

0:59:26 > 0:59:29So it's really a simple thing to do. But people can make a mess of it.

0:59:29 > 0:59:31- OK.- I'm going to turn it over now.

0:59:31 > 0:59:33They're starting to get colour there

0:59:33 > 0:59:35and that can go in the oven 200, 210 degrees, about 15 minutes.

0:59:35 > 0:59:39- I'll put that in.- Can you do that? I'll just give myself a hand wash.

0:59:39 > 0:59:41- You're quite right. OK.- So this goes in the oven?- That's right.

0:59:41 > 0:59:44We've got these lovely little fellas that have been in here already.

0:59:44 > 0:59:47- Excellent. Don't they look good?- They look fabulous.- I

0:59:47 > 0:59:49- did turn those over halfway through. - Look at them.

0:59:49 > 0:59:51- You get nice juice out of the pan. - I'll leave those to rest.

0:59:51 > 0:59:55This butternut squash is something that Turner would never normally do.

0:59:55 > 0:59:57Why is that?

0:59:57 > 0:59:59I don't use a peeler for this, I use a knife.

0:59:59 > 1:00:02We're going to use a peeler. Look at that, wonderful, you see?

1:00:02 > 1:00:03And I think it's really great -

1:00:03 > 1:00:06this is one of the fun things about being in the kitchen -

1:00:06 > 1:00:10- you can get someone else to do the difficult jobs.- Thank you.

1:00:10 > 1:00:11But it is good to take that off.

1:00:11 > 1:00:15I've got a pan here, I'm going to put some butter in here, as well,

1:00:15 > 1:00:19and these will take about 15, 20 minutes to do this.

1:00:19 > 1:00:22- I grow my own squashes at home in the garden.- Do you really?

1:00:22 > 1:00:25This butternut squash is one of the most popular

1:00:25 > 1:00:26squashes there is in the UK.

1:00:26 > 1:00:29I think it's because of its colour and shape, not just its size, OK?

1:00:29 > 1:00:32Are you going to peel the bulb at the end as well for me?

1:00:32 > 1:00:34Well, I don't... Yeah. Do you want that bit?

1:00:34 > 1:00:36- Just peel round there, just get on with it.- Oh, come on!

1:00:36 > 1:00:39It's all right you saying that, people out there are watching

1:00:39 > 1:00:41- and want to know how to do this perfectly.- Use a knife.

1:00:41 > 1:00:44Oh, forget it, we'll do it without, I'll do that.

1:00:44 > 1:00:46What I'm going to do now is, this is the difficult bit,

1:00:46 > 1:00:49- so please be careful, OK? - Do you want a hand with that, chef?

1:00:49 > 1:00:51I can handle this bit, this is the professional bit.

1:00:51 > 1:00:53I'd have put a cloth underneath, actually.

1:00:53 > 1:00:55You would put a cloth underneath it, but if I put it down

1:00:55 > 1:00:58he'll pick it up, and I'm not going to let that happen.

1:00:58 > 1:01:00Do you want to take the seeds out of there, please, chef?

1:01:00 > 1:01:03They are actually very hard to cut, aren't they?

1:01:03 > 1:01:07Well, they are if you are not used to it, but once you're used to it...

1:01:07 > 1:01:11Now we've got it cut in half, it's a lot easier, so we cut it in quarter.

1:01:11 > 1:01:12So we can cut against the board

1:01:12 > 1:01:14and you don't really need a cloth then at all,

1:01:14 > 1:01:17and if you want to, you can cut it in half again, OK?

1:01:17 > 1:01:21So you've got nice, handle-able pieces that just go...

1:01:21 > 1:01:24That's it then and you can do this in advance

1:01:24 > 1:01:25and stick that in the pan.

1:01:25 > 1:01:27Do you know what this makes with that liquor

1:01:27 > 1:01:29that you had earlier for that drink?

1:01:29 > 1:01:31This makes the most amazing ice cream.

1:01:31 > 1:01:32You're kidding!

1:01:32 > 1:01:35Butternut squash and ginger liqueur ice cream.

1:01:35 > 1:01:38It is absolutely drop-dead amazing.

1:01:38 > 1:01:41Fantastic, I agree with you. It is really good.

1:01:41 > 1:01:44You can cut the bulb off these as you just have done, but I really

1:01:44 > 1:01:48want them in big pieces, cos I think it looks really good.

1:01:48 > 1:01:52Now salt and pepper on there, butter in here, let's take that off.

1:01:52 > 1:01:55Salt and pepper, we mustn't forget to season these things,

1:01:55 > 1:01:57and then honey on the top, OK?

1:01:57 > 1:01:58Bung this now in the oven.

1:01:58 > 1:02:00You can keep these seeds if you're a gardener.

1:02:00 > 1:02:04Oh, not even that, dry them out and make a dressing with him.

1:02:04 > 1:02:07- There you go, chef. - Make a collage, if you like.

1:02:07 > 1:02:09- LAUGHING:- Make a collage?!

1:02:09 > 1:02:11You can garnish your tree if you like!

1:02:11 > 1:02:14Any ideas, please phone in and tell us.

1:02:14 > 1:02:17Stick that in the oven for me, if you would, there's a good fellow.

1:02:17 > 1:02:19This is going in the oven. Same temperature?

1:02:19 > 1:02:21- Same temperature, wonderful. - How long does this go in for?

1:02:21 > 1:02:24About 15 minutes, we've been five minutes fannying about.

1:02:24 > 1:02:27Now I've got some anchovy, some capers

1:02:27 > 1:02:31and I've got some gherkins and a bit of garlic that I'm going to chop.

1:02:31 > 1:02:34- That looks wonderful, sure. - That smells fabulous.

1:02:34 > 1:02:35Thank you, that's very kind.

1:02:35 > 1:02:39If you take these herbs, chervil, tarragon, parsley,

1:02:39 > 1:02:41just take a bit of the stalk off, but not all,

1:02:41 > 1:02:43then just chop it up nice and...

1:02:43 > 1:02:45So this is a salsa verde kind of thing?

1:02:45 > 1:02:47It is, yes, but I don't like to call it salsa verde.

1:02:47 > 1:02:49Ah! Ah!

1:02:49 > 1:02:50It's salsa verde.

1:02:52 > 1:02:53Salsa verde was pinched by the Romans

1:02:53 > 1:02:55when they came over here and took it back to Italy.

1:02:55 > 1:02:57They nick a lot of things, the Romans.

1:02:57 > 1:02:59They gave us quite a lot, Brian, be generous.

1:02:59 > 1:03:02- It's called a green sauce. - Thank you very much, Nigella!

1:03:02 > 1:03:04They gave us quite a bit!

1:03:04 > 1:03:07- They gave us straight roads. - What do you mean, straight roads?

1:03:07 > 1:03:09They didn't give us Gary Rhodes, thank goodness.

1:03:09 > 1:03:10Sadly, they gave us you!

1:03:12 > 1:03:13OK, so chop this garlic.

1:03:13 > 1:03:16Chop that short, make sure it works, chef.

1:03:16 > 1:03:19- Nice and fine. - Salsa verde, James.- Lovely.

1:03:19 > 1:03:22And this is a sauce that, although you can sit for a while,

1:03:22 > 1:03:24I like to make this nice and fresh.

1:03:24 > 1:03:27You can chop in advance, get it all ready and put it all together.

1:03:27 > 1:03:31But I think the wonderful thing about this is the preparation of it.

1:03:31 > 1:03:34It smells so good, the garlic over here, the gherkins

1:03:34 > 1:03:37and the capers and anchovies, just a really great marriage.

1:03:37 > 1:03:40Can I just ask you? Because you two chop so beautifully,

1:03:40 > 1:03:43would you despise someone who put it all in the forward processor?

1:03:43 > 1:03:44Oh, ho! Yes! Yes.

1:03:44 > 1:03:47No, I wouldn't despise them, just feel sorry for them.

1:03:47 > 1:03:48It's really good practice, this.

1:03:48 > 1:03:51No, particularly if you wash the herbs, and chop it up,

1:03:51 > 1:03:52it all goes to mush.

1:03:52 > 1:03:55- Absolutely.- OK, just wanted to know.

1:03:55 > 1:03:57It's got lumps in it, bung that in here and now.

1:03:57 > 1:03:59Do you think the flavour of this

1:03:59 > 1:04:02should be the chervil and the tarragon?

1:04:02 > 1:04:05The parsley gives it the colour and a bit of background

1:04:05 > 1:04:08and it's chervil and tarragon that gives the liquorice at the end.

1:04:08 > 1:04:10Chervil's quite a difficult herb to find in supermarkets,

1:04:10 > 1:04:11I don't understand why.

1:04:11 > 1:04:14It's actually not difficult to grow, to be honest.

1:04:14 > 1:04:18We've got mustard there, white wine vinegar and now we've got oil.

1:04:19 > 1:04:23Just put the oil in for me, chef, please. There's a good fellow.

1:04:23 > 1:04:27Just give it a good old stir, keep going, keep going, chef.

1:04:27 > 1:04:29The colour to me is the most... Keep going, chef.

1:04:29 > 1:04:32I'd like a bit more in there, chef. A wee bit more.

1:04:32 > 1:04:34Chef, that's fantastic, you've done a great job.

1:04:34 > 1:04:36- Seasoning?- Salt and pepper.

1:04:36 > 1:04:38I think that would be really great, as well,

1:04:38 > 1:04:40with cold leftover turkey on Boxing Day.

1:04:40 > 1:04:43I think the beauty of this kind of sauce at that time of year,

1:04:43 > 1:04:46for cold meat it's just fantastic, but it does work so good over here.

1:04:46 > 1:04:48What's next?

1:04:48 > 1:04:50Do you use any lemon, as well? I didn't see if you used any lemon.

1:04:50 > 1:04:52No, not for us, chef, we don't use lemon.

1:04:52 > 1:04:55- No, that would be salsa verde. - Exactly, right.

1:04:55 > 1:04:56LAUGHTER

1:04:56 > 1:04:59You can mix the vinegar and lemon.

1:04:59 > 1:05:02Look at this beautiful bird here, those look so good,

1:05:02 > 1:05:06- the colours are great, and all you do now is just cascade...- Cascade?!

1:05:06 > 1:05:10..over the top. That is very much an English word, alas.

1:05:10 > 1:05:13- Nigella, that's one of yours, "cascade".- There we go.

1:05:13 > 1:05:16- I don't mind having that. - Brian, what's that again?

1:05:16 > 1:05:19Partridge roasted with salsa verde - or green herb sauce -

1:05:19 > 1:05:21- and butternut squash. - You said it! Yeah!

1:05:21 > 1:05:23APPLAUSE AND CHEERING

1:05:27 > 1:05:29Posh chicken and chips.

1:05:29 > 1:05:31- That's all right that, isn't it? - I like that.

1:05:31 > 1:05:34- You're pleased with that. - I am indeed!- He's happy with that.

1:05:34 > 1:05:38- There you go, come over here, Bri. - Don't fall over.

1:05:38 > 1:05:41- Dive into that. - Sorry, chef, got the wrong seat!

1:05:41 > 1:05:43- I dived in first last time. - You get to dive in again.

1:05:43 > 1:05:47- OK, OK.- Ladies first. - You're going to have to carve it.

1:05:47 > 1:05:49Are you a big fan of partridge and that sort of stuff?

1:05:49 > 1:05:52Yeah, I love it, and we've only got a few more days of grouse,

1:05:52 > 1:05:54which is my absolute favourite.

1:05:54 > 1:05:56Do you mind if I do something a bit disgusting?

1:05:56 > 1:05:59I know that Gennaro's into game birds.

1:05:59 > 1:06:01Oh, well done you! That's what I like!

1:06:01 > 1:06:04- Ooh! Nigella!- Lovely!- Good girl!

1:06:04 > 1:06:06Mamma mia!

1:06:06 > 1:06:08LAUGHTER

1:06:08 > 1:06:11But it's quite right, that is the way to eat it.

1:06:11 > 1:06:13All Gennaro's Christmases have come together!

1:06:13 > 1:06:15LAUGHTER

1:06:18 > 1:06:21Is it not a bit scrawny? There's not much meat on it.

1:06:21 > 1:06:23- Scrawny?- Do you know what I mean?

1:06:23 > 1:06:26There are scrawny birds and scrawny birds.

1:06:26 > 1:06:29It's beautiful, not a plump bird.

1:06:29 > 1:06:32- Pass it down.- At this time of year, you don't want a huge thing.

1:06:32 > 1:06:35I would have thought that's a perfect portion.

1:06:35 > 1:06:37It really is, just one bird there.

1:06:37 > 1:06:39Dive into it, tell us what you think.

1:06:39 > 1:06:42- Go on, son, pull a bit of breast off. - Tell us what you think.

1:06:42 > 1:06:44Tell us what you think of that salsa verde sort of...

1:06:44 > 1:06:47- similar thing.- It's a Yorkshire sauce, a green herb sauce.

1:06:49 > 1:06:51- Brian, you are the best.- Oh-ho!

1:06:56 > 1:06:59Nigella certainly knows how to handle a partridge.

1:06:59 > 1:07:01Now, with Nick Nairn representing Scotland

1:07:01 > 1:07:03and Matt Tebbutt flying the flag for Wales,

1:07:03 > 1:07:06it was always going to be a competitive Omelette Challenge,

1:07:06 > 1:07:09especially with a harsh Yorkshire judge.

1:07:09 > 1:07:12But would they be proud of their efforts? Take a look at this.

1:07:12 > 1:07:13Let's get down to business.

1:07:13 > 1:07:16All the chefs that come on the show battle it out against the clock

1:07:16 > 1:07:18and each other to test how fast they can make

1:07:18 > 1:07:20a pretty straightforward three egg omelette.

1:07:20 > 1:07:22- You're going to love this, as well.- Favourite bit.

1:07:22 > 1:07:25Matt, pretty solid time with 29 seconds, but a year ago...

1:07:25 > 1:07:26I've slipped into the orange.

1:07:26 > 1:07:29..you'd have been on here, but you're down here now.

1:07:29 > 1:07:30Good company, though,

1:07:30 > 1:07:34Michel Roux Snr, Tony Tobin, Cyrus Todiwala, 29 seconds.

1:07:34 > 1:07:38But, Nick, your pretty good time here, 22 seconds.

1:07:38 > 1:07:40You were, of course, competing with Gennaro

1:07:40 > 1:07:44- when he actually broke the record. - I know.- 16.36 seconds.

1:07:44 > 1:07:47- Do you think you can beat that? - No, I definitely can't beat that.

1:07:47 > 1:07:49I don't even know if I can beat 22 seconds,

1:07:49 > 1:07:51and you've disqualified me two in a row now.

1:07:51 > 1:07:53It wasn't really an omelette, really, was it?

1:07:53 > 1:07:55Anyway, you can choose from the ingredients in front of you.

1:07:55 > 1:07:59I'll taste to make sure - an omelette, remember, not scrambled eggs.

1:07:59 > 1:08:01The clock stops when the omelette hits the plate. Ready?

1:08:01 > 1:08:03- Yes. - Let's see if he's not competitive.

1:08:03 > 1:08:05A three egg omelette cooked as fast as you can.

1:08:05 > 1:08:09He even actually piled his butter up so it was perfect like that.

1:08:09 > 1:08:11Ready? Three, two, one, go!

1:08:13 > 1:08:16They say these chefs are not competitive, but...

1:08:23 > 1:08:27This is the secret - how quickly they can get it onto the plate.

1:08:27 > 1:08:29And does it stick?

1:08:31 > 1:08:34No! What's that?!

1:08:36 > 1:08:38I don't know what you're looking at, what is that?

1:08:38 > 1:08:40He's pushed me!

1:08:41 > 1:08:42That's gorgeous.

1:08:43 > 1:08:46It amazes me why these boys don't have omelettes

1:08:46 > 1:08:49on their restaurant menu. That is...

1:08:49 > 1:08:51I like butter, but I wouldn't eat it...

1:08:51 > 1:08:54- It's nice and runny in the middle. - ..I wouldn't eat it by the wedge.

1:08:56 > 1:08:57I'll taste a little bit of it.

1:08:57 > 1:09:00I tell you, that looks a good looking omelette.

1:09:00 > 1:09:02That's a great advert for your pub!

1:09:02 > 1:09:04You didn't even heat yours up!

1:09:05 > 1:09:07- Oh!- Oh!

1:09:07 > 1:09:10Shall I bring the bin over to you?

1:09:10 > 1:09:12At least it's set.

1:09:12 > 1:09:15You've left half of yours in the pan, mate.

1:09:15 > 1:09:18OK, all right.

1:09:18 > 1:09:19- Matt.- Come on!

1:09:21 > 1:09:24I'm on the blue. I can feel it.

1:09:28 > 1:09:30- Do you think you've beat your time? - Yes.

1:09:30 > 1:09:32- Really?- Yeah.

1:09:34 > 1:09:36- You did beat your time.- Oooh!

1:09:36 > 1:09:39- By quite a lot, actually. - Really?- Yeah.

1:09:39 > 1:09:41You did it in 25.68 seconds.

1:09:41 > 1:09:44But, unfortunately, you are not on the board,

1:09:44 > 1:09:48- because that's not an omelette.- No!

1:09:50 > 1:09:52Nick Nairn.

1:09:52 > 1:09:54You can't put that on!

1:09:54 > 1:09:57- It's like soup!- It's a fine omelette.

1:09:57 > 1:10:00- Egg soup!- The best of Scotland, do you think you've beat it?

1:10:00 > 1:10:01No.

1:10:01 > 1:10:03I'm going to say that you did.

1:10:03 > 1:10:04GASPS

1:10:04 > 1:10:06But did you come quick enough?

1:10:06 > 1:10:08You did it in 21.36 seconds

1:10:08 > 1:10:11but, like the Matt Tebbutt club,

1:10:11 > 1:10:14- you're not going on, either.- Oooh!

1:10:14 > 1:10:16That is nowhere near an omelette!

1:10:16 > 1:10:18Harsh but fair.

1:10:23 > 1:10:25Not a great day for the art of omelette making.

1:10:25 > 1:10:28Now, if you're thinking of serving fish for Christmas lunch

1:10:28 > 1:10:31then look no further as Bryn Williams has the perfect recipe.

1:10:31 > 1:10:33What are we cooking, then?

1:10:33 > 1:10:35Pan-fried salmon with butternut,

1:10:35 > 1:10:38we're making some gnocchi using marjoram and roasted chestnuts.

1:10:38 > 1:10:41Very, very seasonal at the moment. You want me to get into this, then?

1:10:41 > 1:10:43Cut that into about a centimetre, diced.

1:10:43 > 1:10:45I'm going to make some gnocchi.

1:10:45 > 1:10:48We've got cooked potato.

1:10:48 > 1:10:50In with the cooked potato.

1:10:50 > 1:10:52I always think gnocchi should be made with potatoes,

1:10:52 > 1:10:54some people make it with choux pastry.

1:10:54 > 1:10:58- Chef, are you into the potato? - I like potatoes.

1:10:58 > 1:11:00Chef likes potatoes - we're all right.

1:11:00 > 1:11:04- You can breathe a sigh of relief! - Lucky we got the right one.

1:11:04 > 1:11:07So, add the egg yolk into the flour.

1:11:07 > 1:11:10I'm just going to mix it all together.

1:11:10 > 1:11:14Just going to grate a bit of Parmesan on the end, as well,

1:11:14 > 1:11:16just to give a nice little cheesy flavour.

1:11:16 > 1:11:19And we're going to put some marjoram in there,

1:11:19 > 1:11:23so, marjoram, chestnuts, butternut, bang in season, very festive,

1:11:23 > 1:11:26all those lovely flavours put together.

1:11:26 > 1:11:28So, I suppose you could use butternut squash,

1:11:28 > 1:11:31- like we've got here, or you could use pumpkins?- Pumpkin's good.

1:11:31 > 1:11:34- About that big?- Fantastic, yeah.

1:11:34 > 1:11:37I think, butternut squash is a little bit better roasted.

1:11:37 > 1:11:40- Pumpkin can be a bit wet sometimes. - Yeah.

1:11:40 > 1:11:44OK, we've mixed the gnocchi. A little bit wet there.

1:11:44 > 1:11:46Makes a great ice cream, this, you know?

1:11:46 > 1:11:48It does, even a pumpkin makes a good one.

1:11:48 > 1:11:50A bit of ginger and stuff in it.

1:11:50 > 1:11:52So we're going to roll out the gnocchi.

1:11:53 > 1:11:56- You ever had pumpkin ice cream? - Never!

1:11:56 > 1:11:58She's looking at you thinking you're mad!

1:11:58 > 1:12:01Charlie's thinking, "What on earth are these two on about?"

1:12:01 > 1:12:03It does. If you roast it off with some ginger

1:12:03 > 1:12:06and blend it to a puree, then mix it together with ice cream

1:12:06 > 1:12:10in a food...ice cream machine, and it's great.

1:12:10 > 1:12:12So, we just roll the gnocchi out.

1:12:12 > 1:12:14Michel's writing it down for his new restaurant menu.

1:12:14 > 1:12:16- I've got it.- He's done it!

1:12:16 > 1:12:19He should be teaching us, not the other way round, I don't think.

1:12:19 > 1:12:21You stick that in there.

1:12:22 > 1:12:26- Do you want some oil in there? - Yeah. Let's put some oil in.

1:12:26 > 1:12:30We're just going to cut the gnocchi into that boiling water.

1:12:30 > 1:12:33We'll cut the gnocchi into little bite-size pieces.

1:12:38 > 1:12:40We'll put the salmon in.

1:12:40 > 1:12:44This we can cook all in real time, it's not that hard to do.

1:12:44 > 1:12:47Is this something you would predominantly cook at home

1:12:47 > 1:12:48or is this a restaurant dish?

1:12:48 > 1:12:51This is similar to what we do in the restaurant, to be honest.

1:12:51 > 1:12:54It's a dish that we do, but a little bit different.

1:12:54 > 1:12:57Obviously, at home... people are going to cook at home,

1:12:57 > 1:13:00you have to simplify things, you don't want people to think

1:13:00 > 1:13:04we've got a team of chefs behind us all the time, doing all the work.

1:13:04 > 1:13:08I think salmon, there's plenty of stuff around at Christmas, as well.

1:13:08 > 1:13:11I think salmon's a very festive piece, smoked salmon, normal salmon.

1:13:11 > 1:13:13So, the gnocchi's in.

1:13:13 > 1:13:15We're going to season.

1:13:15 > 1:13:19I've just taken all the pin bones out of the salmon. Let's just check.

1:13:19 > 1:13:21Cos if Chef Michel gets a bone...

1:13:21 > 1:13:24HE GASPS

1:13:24 > 1:13:26..in his lunch, I'll be in big trouble.

1:13:26 > 1:13:28You'll be in big trouble!

1:13:28 > 1:13:32So, salmon in, skin side down, there we go.

1:13:32 > 1:13:33No black pepper on there?

1:13:33 > 1:13:37No, just some salt in it and that's it.

1:13:37 > 1:13:41Basically, now, all we've got to do is bring it all together.

1:13:41 > 1:13:45We've got the butternut roasting.

1:13:45 > 1:13:47I'm going to pick some of the marjoram.

1:13:47 > 1:13:50We add the marjoram at the end,

1:13:50 > 1:13:52cos if we put it in too early, it'll lose its colour and flavour.

1:13:52 > 1:13:55This gnocchi, you could keep the gnocchi, couldn't you?

1:13:55 > 1:13:57Could you freeze that, or put it in the fridge?

1:13:57 > 1:14:00You could roll it in clingfilm, keep in the fridge and cut it as and when you need it.

1:14:00 > 1:14:02That's the way we do it in the restaurant,

1:14:02 > 1:14:05so we can make it in a day and it keeps all day,

1:14:05 > 1:14:08so we're not making fresh gnocchi twice a day, just make it once.

1:14:08 > 1:14:10- Ever tried making your own gnocchi? - Never.

1:14:10 > 1:14:11No, never.

1:14:11 > 1:14:13It's the simplest thing in the world.

1:14:13 > 1:14:15People think making gnocchi's really difficult.

1:14:15 > 1:14:18Italians are doing it at home all the time, every day.

1:14:18 > 1:14:19It's like pasta, isn't it?

1:14:20 > 1:14:24I don't know why people have kind of a stumbling block on gnocchi.

1:14:24 > 1:14:27It's very easy, and it's so healthy, healthy food.

1:14:29 > 1:14:32You haven't seen the amount of butter he's going to put in it.

1:14:32 > 1:14:35- He's French, he loves the butter. - Butter and Parmesan in.

1:14:35 > 1:14:38These are cooked chestnuts. You could cook them yourself.

1:14:38 > 1:14:41- Don't go home and use the chestnuts off a tree.- No, no.

1:14:41 > 1:14:44- Conkers, you mean?- Yeah, not a good idea.- Not a good idea.

1:14:44 > 1:14:47They don't cook, really, do they?

1:14:47 > 1:14:49OK, so roasting away.

1:14:49 > 1:14:52We add a little butter into it, we're going to make a sauce...

1:14:52 > 1:14:54That and the fact you'd spend the rest of Christmas on the loo.

1:14:54 > 1:14:56- True, yeah.- Not good.

1:14:56 > 1:14:58Look at the butter, there you go. It's really healthy, this!

1:14:58 > 1:15:01This is what the sauce will be made of,

1:15:01 > 1:15:04we'll add the gnocchi to the chestnuts.

1:15:04 > 1:15:08Add some of the liquid, as all true Italians would do.

1:15:08 > 1:15:13The last time you were on you were refitting Odette's?

1:15:13 > 1:15:15We've done it now, all new chairs,

1:15:15 > 1:15:16most of the yellow has disappeared.

1:15:16 > 1:15:19- You've been spending the money, then?- Spending the money.

1:15:19 > 1:15:22Is this a different look to the menu or a similar menu?

1:15:22 > 1:15:25Same menu, just a different look for the restaurant.

1:15:25 > 1:15:27We tried to, erm...cosy the place up a little bit,

1:15:27 > 1:15:29I think is the word we're trying to use.

1:15:29 > 1:15:34So we've taken the gnocchi out of the water, into the pan.

1:15:34 > 1:15:37We're just going to add a little touch of the water.

1:15:37 > 1:15:40- This is the important bit, isn't it, really?- Yes.

1:15:40 > 1:15:43Emulsify...and butter together, so it will make a nice...

1:15:43 > 1:15:45It won't make it a creamy sauce,

1:15:45 > 1:15:47but it will emulsify everything together.

1:15:47 > 1:15:49- More butter.- More butter.

1:15:49 > 1:15:51This is why I invite him on the show, you see?

1:15:51 > 1:15:53You like butter, I like butter.

1:15:53 > 1:15:55Chef Michel loves butter, he's French.

1:15:55 > 1:15:56Albert loves butter even more than I.

1:15:56 > 1:15:59- This is your brother likes butter? - Yes.

1:15:59 > 1:16:01In with the marjoram, keep the colour,

1:16:01 > 1:16:04we'll just take the heat off, let it all come together.

1:16:06 > 1:16:09Not too great for you, Charlie, cos you did that fitness video.

1:16:09 > 1:16:11I suppose you could eat this and do the video afterwards.

1:16:11 > 1:16:14- I think the diet's out the window today.- Exactly.

1:16:14 > 1:16:16We turn the salmon over.

1:16:16 > 1:16:19I might put a little knob of butter there just to keep the chef happy.

1:16:19 > 1:16:21So it's good. And that's it.

1:16:21 > 1:16:23Keep basting that over the top, you.

1:16:23 > 1:16:26And we're going to add a little bit of Parmesan to the fish at the end.

1:16:26 > 1:16:28You could just serve that as it is, couldn't you?

1:16:28 > 1:16:30You could serve it as a vegetarian dish.

1:16:30 > 1:16:34I think Italians would eat that as a vegetarian dish.

1:16:34 > 1:16:38And that gnocchi's literally had a minute and a half, two minutes?

1:16:38 > 1:16:41Two, three minutes in the water. The potato's already cooked,

1:16:41 > 1:16:44you're just getting the heat through the potato to cook the egg yolk.

1:16:44 > 1:16:46And then it's all in here.

1:16:46 > 1:16:49It cooks twice, in a way - you've got cooked potatoes,

1:16:49 > 1:16:52you cook the egg within the water.

1:16:52 > 1:16:55You actually serve this nice and pink, don't you?

1:16:55 > 1:16:58- Pink in the middle. - Pink in the middle, all right.

1:16:58 > 1:16:59We're ready to go.

1:16:59 > 1:17:03You could serve this as a dish if you really wanted to.

1:17:06 > 1:17:08A little bit too much there.

1:17:08 > 1:17:11Make sure we're getting all the chestnuts in there.

1:17:12 > 1:17:15A little bit of the butter, the sauce.

1:17:15 > 1:17:18This works well with sage, as well. Sage, butternut...

1:17:18 > 1:17:21I just think sage is great, but it's quite a strong herb, isn't it?

1:17:21 > 1:17:22Very strong, yeah.

1:17:22 > 1:17:25Unless you cook it, it's very thick, as well, very tough to eat.

1:17:25 > 1:17:27The best way is to fry it.

1:17:27 > 1:17:30If you deep-fry leaves, sage leaves,

1:17:30 > 1:17:34and you serve it around the gnocchi - Mamma mia! Mmm!

1:17:34 > 1:17:37- Deep-fry, you see? - We all learn something!

1:17:37 > 1:17:39And that is my pan-fried salmon,

1:17:39 > 1:17:41chestnut, butternut and marjoram gnocchi.

1:17:41 > 1:17:44You can easily do that for Christmas.

1:17:49 > 1:17:52There you go. Have a seat over there. Dive into that.

1:17:52 > 1:17:55- Thank you!- Tell us what you think. - Very exciting.

1:17:55 > 1:17:58- Might be a bit hot, straight out of the pan.- Great with chicken, that.

1:17:58 > 1:18:00If you're not a fan of salmon...

1:18:00 > 1:18:03- I love salmon! - ..the dish by itself is beautiful.

1:18:03 > 1:18:05LAUGHTER

1:18:05 > 1:18:08Charlie's in heaven already, and we're only on dish one.

1:18:08 > 1:18:10Mmm.

1:18:10 > 1:18:13- Good?- That is absolutely... - Ready for more, can't be that bad.

1:18:13 > 1:18:16- But it's so simple, you know. - Very simple.

1:18:16 > 1:18:18I think round this time of year, you want simple food at home.

1:18:18 > 1:18:21You know, chestnuts are always around at Christmas,

1:18:21 > 1:18:24- the butternut's around... - Nice on Boxing Day.- Yeah, brilliant.

1:18:24 > 1:18:26It will work with, like we said, salmon, chicken,

1:18:26 > 1:18:28but most fish, I suppose.

1:18:28 > 1:18:30Cod would be great with it, the texture.

1:18:30 > 1:18:33That butternut squash and pumpkin sort of flavour works well.

1:18:33 > 1:18:36It has that richness to it without being too heavy. It's all about the flavour.

1:18:36 > 1:18:39And the marjoram is the key. Happy with that?

1:18:39 > 1:18:40I love the gnocchi.

1:18:40 > 1:18:44The little Parmesan was just right. Voila.

1:18:44 > 1:18:47That's my Christmas present, he says it's OK.

1:18:47 > 1:18:48The trouble is I'm cooking next!

1:18:48 > 1:18:50It's like a test for us two, isn't it?

1:18:55 > 1:18:58You see, making your own gnocchi isn't that hard

1:18:58 > 1:19:00and it'll really impress your guests at a dinner party.

1:19:00 > 1:19:03Comic Sarah Millican is used to the thrill of performing in front

1:19:03 > 1:19:06of a live audience, but she was more than a little nervous

1:19:06 > 1:19:09when she was about to face her Food Heaven or Food Hell.

1:19:09 > 1:19:12But I can reveal that the result was unanimous.

1:19:12 > 1:19:13But which one did she get?

1:19:13 > 1:19:15You're looking nervous. You walked away!

1:19:15 > 1:19:16I know, I'm nervous.

1:19:16 > 1:19:19So, Food Heaven could be passion fruit,

1:19:19 > 1:19:21we've got masses of passion fruit here into a nice little delice -

1:19:21 > 1:19:23I say little, it's quite big -

1:19:23 > 1:19:25with little tuile biscuits round the edge.

1:19:25 > 1:19:28Food Hell would be this pile of meat on ribs, really.

1:19:28 > 1:19:30We've got chicken ribs and beef ribs,

1:19:30 > 1:19:33spicy Chinese style, egg fried rice...

1:19:33 > 1:19:36What do you think these lot decided? It was 3-0 to everybody at home.

1:19:36 > 1:19:40I don't know. They look like lovely women, though, and lovely men.

1:19:40 > 1:19:43You look like lovely people, so fingers crossed.

1:19:43 > 1:19:44Have you already decided?

1:19:44 > 1:19:47It's 4-0 to them lot as well, so it's 7-0,

1:19:47 > 1:19:49- you got passion fruit.- No way! - Yes, exactly.

1:19:49 > 1:19:50Is that like a first?

1:19:50 > 1:19:53- It's like a Bolton Wanderers score, isn't it?- Absolutely.

1:19:55 > 1:19:58What we're going to do is take our eggs over there,

1:19:58 > 1:20:01if you can do me three egg yolks, three egg whites, there we go.

1:20:01 > 1:20:03We're going to make our custard.

1:20:03 > 1:20:04The custard for this is passion fruit,

1:20:04 > 1:20:06which we've got in there.

1:20:06 > 1:20:08The egg whites I need in the machine, please.

1:20:08 > 1:20:10There we go, the egg whites are going to be

1:20:10 > 1:20:15for a little Italian meringue. So we have in here some vanilla.

1:20:15 > 1:20:17Nigel is making our little tuile.

1:20:17 > 1:20:20We've got a little template here which I've made out of

1:20:20 > 1:20:22an ice cream tub, and then you're going to make these little

1:20:22 > 1:20:25sort of biscuits, which go around our cake at the end of it.

1:20:25 > 1:20:28So, vanilla gone in there, we've some stock syrup in there,

1:20:28 > 1:20:32and we've got some sugar in there. You've got the egg whites.

1:20:32 > 1:20:35- They're on their way. - The egg yolks are for the custard,

1:20:35 > 1:20:37the egg whites are for an Italian meringue.

1:20:37 > 1:20:39There are three ways of making meringue -

1:20:39 > 1:20:41cold meringue, where you add the sugar cold,

1:20:41 > 1:20:43hot, where you add the sugar hot,

1:20:43 > 1:20:46- or boiled, which the Italian way. - In there?- Straight in there.

1:20:46 > 1:20:49What about the one, where you buy the meringues? Is that another one?

1:20:49 > 1:20:51I've thought of a fourth one for you!

1:20:51 > 1:20:54That's the fourth one, yeah, you're probably right there.

1:20:54 > 1:20:56Fourth one, I forgot about that one.

1:20:56 > 1:20:59We've got the cream, we'll whip the cream in there.

1:20:59 > 1:21:02- So that's that one.- Oh...!

1:21:02 > 1:21:05I can see you're tempted already for this one.

1:21:05 > 1:21:09With our custard... Normally with custard you'd use milk,

1:21:09 > 1:21:13this one we don't, so you add the passion fruit straight to this.

1:21:13 > 1:21:15- Oops!- Sorry!

1:21:15 > 1:21:17That way you get a better flavour to it.

1:21:17 > 1:21:20We put that on there and cook this out a little bit.

1:21:20 > 1:21:23Normally you'd use milk, this is how to make proper custard.

1:21:23 > 1:21:25Oh, OK.

1:21:25 > 1:21:28And we whisk all that together until it starts to get thick.

1:21:29 > 1:21:30Pour it in there...

1:21:32 > 1:21:34We can leave that to one side.

1:21:35 > 1:21:38Meanwhile, over here, we've got the mixture,

1:21:38 > 1:21:41which it is when you leave it.

1:21:42 > 1:21:45It's not thick yet, because we've only got two leaves of gelatine

1:21:45 > 1:21:49in there, but cos we're going to add the cream and our meringue...

1:21:49 > 1:21:51It makes a lot of noise at the moment.

1:21:51 > 1:21:54Three egg whites in there. The biscuits are happening over here.

1:21:54 > 1:21:57The jelly for this, the toppings, is the second part of this.

1:21:57 > 1:22:00You've got a sponge base, then you've got this mixture

1:22:00 > 1:22:02that we're making now, then you've got the jelly at the top.

1:22:02 > 1:22:05The jelly at the top is passion fruit pulp,

1:22:05 > 1:22:07gelatine and stock syrup.

1:22:07 > 1:22:09That's it. Then this is jelly on the top.

1:22:09 > 1:22:11It's three layers, that's the whole idea.

1:22:13 > 1:22:16You bring this to the boil. A bit noisy at this point.

1:22:16 > 1:22:22The idea is to get this to what we call soft-ball. No jokes.

1:22:22 > 1:22:23SHE LAUGHS

1:22:23 > 1:22:28So we bring this to the boil and it goes to 120 degrees centigrade,

1:22:28 > 1:22:30so it's hotter than boiling water,

1:22:30 > 1:22:32then we pour that onto the egg white.

1:22:32 > 1:22:36You know when it's ready because it just starts to turn around the edge,

1:22:36 > 1:22:39so all that's in there is sugar and water, and the idea is...

1:22:39 > 1:22:42The idea is you allow it to come to the boil,

1:22:42 > 1:22:46the water evaporates off, and you end up with this mixture,

1:22:46 > 1:22:48what we call soft-ball, which is...

1:22:48 > 1:22:51This is almost when you get to candyfloss. Caramel?

1:22:51 > 1:22:53- Oh, yeah, yeah. - That's what this is.- OK.

1:22:53 > 1:22:56Candyfloss is basically just water and sugar brought to the boil,

1:22:56 > 1:22:59turned to a colour and then you spin it.

1:22:59 > 1:23:00That's candyfloss, easy as that.

1:23:02 > 1:23:05We're getting there. Our biscuits are happening over here.

1:23:05 > 1:23:06I'll whisk this up.

1:23:08 > 1:23:12And we pour this mixture carefully onto the egg whites.

1:23:12 > 1:23:16Now, this is great if you like meringue,

1:23:16 > 1:23:21particularly for a lemon meringue pie, and people who are pregnant,

1:23:21 > 1:23:23- because it's cooking the egg whites, look.- Of course.

1:23:23 > 1:23:27It cooks them, so there's no raw egg there, it's already cooked.

1:23:28 > 1:23:30And you can see that.

1:23:30 > 1:23:35If we continue to mix this for about two minutes...

1:23:35 > 1:23:37- you end up with that.- Ahhh!

1:23:37 > 1:23:40Put your finger in there.

1:23:40 > 1:23:42- It's smooth meringue.- Oh, my God! - We're good to go.

1:23:42 > 1:23:45- That's amazing!- Happy with that? - Mmm, very happy.

1:23:45 > 1:23:48Then we take our meringue there,

1:23:48 > 1:23:51so it's quite sticky at this point...

1:23:51 > 1:23:54Can I just tell you that I'm really happy right now?

1:23:54 > 1:23:56- Are you really happy?- Yeah!

1:23:58 > 1:24:01So we whisk this together like that,

1:24:01 > 1:24:05and then at this point you'll be happier still,

1:24:05 > 1:24:07we then take our cream.

1:24:07 > 1:24:09SHE GASPS

1:24:09 > 1:24:10Sorry!

1:24:10 > 1:24:12I'm just doing noises now!

1:24:12 > 1:24:14And we pour that in there.

1:24:14 > 1:24:16If you can bring me over the, er...

1:24:16 > 1:24:18the mould.

1:24:18 > 1:24:21- It's all yours.- Oh, no!

1:24:21 > 1:24:25And if we whip this all up, it starts to thicken up.

1:24:25 > 1:24:28Now, what you do need is it in the fridge for long enough.

1:24:28 > 1:24:32So we pour that...

1:24:32 > 1:24:33over there.

1:24:35 > 1:24:39I've done enough for one portion. You can double this, of course!

1:24:39 > 1:24:40SHE LAUGHS

1:24:40 > 1:24:42What's everybody else having?!

1:24:42 > 1:24:44And then we'll pop that in the fridge.

1:24:44 > 1:24:48What you need to do is leave this to rest in the fridge.

1:24:48 > 1:24:50If you want to speed it up, just in the freezer.

1:24:50 > 1:24:53But leave it to rest for a good couple of hours...

1:24:53 > 1:24:54For a couple of hours?!

1:24:54 > 1:24:57- Couple of hours, yeah. - I'll have to go out!

1:24:57 > 1:24:58LAUGHTER

1:24:58 > 1:25:00And then we've got the topping.

1:25:00 > 1:25:02It'll be worth it, trust me.

1:25:04 > 1:25:05And then we've got that.

1:25:05 > 1:25:07- When you're out, you can buy one of these.- Yes.

1:25:09 > 1:25:11Careful when you're doing this.

1:25:11 > 1:25:12All this is doing...

1:25:15 > 1:25:18..is heating up the mould.

1:25:18 > 1:25:23- Right.- So then, when you actually come to take it off, it should...

1:25:25 > 1:25:28- Do you need another blast there? - That's my finger!

1:25:28 > 1:25:30LAUGHTER

1:25:31 > 1:25:34You can just...

1:25:34 > 1:25:36melt the top little bit so it starts to shine up.

1:25:37 > 1:25:40Now, Nigel at the end there has been quite quiet.

1:25:40 > 1:25:43He's been beavering away making these biscuits.

1:25:43 > 1:25:45Look how many I've made!

1:25:45 > 1:25:47These are these little tuile biscuits.

1:25:47 > 1:25:50I don't like these black ones, mind.

1:25:50 > 1:25:52Have you burnt some? No, they're all right.

1:25:52 > 1:25:54You take these biscuits...

1:25:57 > 1:26:01..and if you start at one end and go around,

1:26:01 > 1:26:04or you do what Nigel's done, this way.

1:26:04 > 1:26:05Whoa! Come on!

1:26:07 > 1:26:10- And the idea is you just make... - They're just sticking, are they?- Yes.

1:26:12 > 1:26:15And you keep building up, building up, building up.

1:26:15 > 1:26:16Until you've got these.

1:26:16 > 1:26:18These are tuile biscuits, made out of butter, flour,

1:26:18 > 1:26:21egg white, and that's about it, really.

1:26:23 > 1:26:25- And some icing sugar. - They look really easy.

1:26:25 > 1:26:29- When they're warm, they're pliable.- So does comedy!

1:26:29 > 1:26:32When they're warm, they're pliable,

1:26:32 > 1:26:35and then when they set...

1:26:35 > 1:26:37they set quite firm.

1:26:37 > 1:26:41It looks like a sun. That's amazing.

1:26:41 > 1:26:43- All for you. - Oh, wow! Thank you!

1:26:44 > 1:26:47I know you'd want a smaller spoon, so I'll give you that.

1:26:47 > 1:26:49LAUGHTER

1:26:49 > 1:26:51Dive in the middle there.

1:26:51 > 1:26:53Shall I cut you a little portion?

1:26:53 > 1:26:55Yeah, might be better.

1:26:55 > 1:26:57If there was nobody else here, I wouldn't even use that.

1:26:59 > 1:27:01I'll just heat that up.

1:27:01 > 1:27:06To cut the delice, all you do is take a knife, heat it up...

1:27:06 > 1:27:08Have you got a plate there?

1:27:08 > 1:27:10I've got a board there, actually.

1:27:10 > 1:27:12Then we can take a slice of this.

1:27:14 > 1:27:17Girls, I think you ought to come over at this point, don't you?

1:27:17 > 1:27:18You look as if you're left out there.

1:27:18 > 1:27:20Go on, there's a portion.

1:27:20 > 1:27:23- There's a northern portion, the Yorkshire portion.- Oh!

1:27:23 > 1:27:25"A northern portion!"

1:27:25 > 1:27:27That's what's left!

1:27:27 > 1:27:28LAUGHTER

1:27:28 > 1:27:32There you have it, the girls can have that, you can have that.

1:27:32 > 1:27:34- Dive in.- Thank you very much.

1:27:38 > 1:27:40We've got some wine to go with this.

1:27:40 > 1:27:43- There you go, ladies, get in there. - Dive into that.

1:27:44 > 1:27:47Sarah, do I need to ask, is that Food Heaven?

1:27:47 > 1:27:49Is it heavenly, Sarah?

1:27:49 > 1:27:51Just leave us alone for a couple of minutes, would you?

1:27:56 > 1:27:59If you're looking for something a bit lighter than Christmas pudding,

1:27:59 > 1:28:01you should definitely give that delice a go.

1:28:01 > 1:28:03That's it for today's Best Bites.

1:28:03 > 1:28:06If you'd like to try cooking any of the recipes you've seen

1:28:06 > 1:28:08on today's programme, you can find them all on our website,

1:28:08 > 1:28:10just go to bbc.co.uk/recipes -

1:28:10 > 1:28:13there are loads of seasonal ideas on there for you to choose from

1:28:13 > 1:28:15for this Christmas and New Year, so that's it.

1:28:15 > 1:28:18All that's left for me to say is have a happy Christmas,

1:28:18 > 1:28:20and a great New Year, and careful of the sherry.

1:28:20 > 1:28:21I hate these hats.