Sunday Edition

0:00:03 > 0:00:05Good morning. I hope you've saved some space

0:00:05 > 0:00:06after all the Christmas treats

0:00:06 > 0:00:08because there's plenty of great cooking in store

0:00:08 > 0:00:09on today's Best Bites.

0:00:29 > 0:00:31And welcome to the show.

0:00:31 > 0:00:32With New Year nearly upon us,

0:00:32 > 0:00:34we've rounded up some world-class chefs

0:00:34 > 0:00:37to cook some stunning dinner party fare for you this morning.

0:00:37 > 0:00:40As well, we'll be joined by celebrity guests

0:00:40 > 0:00:42who are more than happy to try the food too.

0:00:42 > 0:00:44Hairy Biker Si King cooks the fruitiest gammon

0:00:44 > 0:00:48you're ever likely to see and serves it with two zingy sauces

0:00:48 > 0:00:49made by yours truly.

0:00:49 > 0:00:53The great Michel Roux gets festive with a pineapple.

0:00:53 > 0:00:56He creates a delicious rose clove studded pineapple

0:00:56 > 0:00:59with Chinese spices and serves it with coconut rum ice cream.

0:00:59 > 0:01:02Northern Ireland's favourite son, Paul Rankin,

0:01:02 > 0:01:04makes a hearty, warm game pie.

0:01:04 > 0:01:08He fills the pie with a heady mix of game meat, thyme, parsley

0:01:08 > 0:01:10and garlic, and encases it all in puff pastry

0:01:10 > 0:01:13and serves it with hot and sour red cabbage.

0:01:13 > 0:01:16And Charley Boorman faces his Food Heaven or Food Hell.

0:01:16 > 0:01:18Would he get his Food Heaven, partridge?

0:01:18 > 0:01:20He could be getting my pan-roasted partridge

0:01:20 > 0:01:22with creamed Brussels sprouts and chestnuts,

0:01:22 > 0:01:25or would he get his Food Hell, squid, which I could be cooking him?

0:01:25 > 0:01:28A salt and pepper chilli squid with bok choy and spring onions.

0:01:28 > 0:01:31Find out what he gets to eat at the end of today's show.

0:01:31 > 0:01:33But first, Theo Randall gives us

0:01:33 > 0:01:36a little Italian inspiration for a New Year's Eve dinner.

0:01:36 > 0:01:39Good to have you on the show, boss, and congratulations as well.

0:01:39 > 0:01:41Thank you. Now, big Italian lover of food.

0:01:41 > 0:01:45This is an Italian recipe, really - black cabbage, pigeon.

0:01:45 > 0:01:46You've got all the ingredients.

0:01:46 > 0:01:49This is a free-range pigeon, it's a corn-fed pigeon

0:01:49 > 0:01:52and they're incredibly tender because they're not really flying around.

0:01:52 > 0:01:54They're not like a wood pigeon.

0:01:54 > 0:01:57Poor old pigeons, cos they've just been awarded pest status,

0:01:57 > 0:02:00haven't they? People can shoot them all year round.

0:02:00 > 0:02:01These are definitely not pests.

0:02:01 > 0:02:03These are kept in little cages all year round.

0:02:03 > 0:02:07Well, not cages, but outside. Aviaries.

0:02:07 > 0:02:09Aviaries! They're the ones.

0:02:09 > 0:02:10"Big cages." He got there in the end.

0:02:10 > 0:02:12Take the legs and the wings off.

0:02:12 > 0:02:14This is for spatchcock? This is for spatchcock.

0:02:14 > 0:02:17It's slightly different - normally with spatchcock,

0:02:17 > 0:02:19you leave the breastbone in. I'm taking it out.

0:02:19 > 0:02:22Just going to take those bits off, then we turn it upside down.

0:02:22 > 0:02:25It's the same preparation for a ballotine, if you can do a ballotine.

0:02:25 > 0:02:26We're going to cut down the back.

0:02:26 > 0:02:30The last time I ever made a ballotine was at college, I think.

0:02:30 > 0:02:34It's like, well, a chicken, you basically de-bone it out from the...

0:02:34 > 0:02:36Well, what he's doing now, then make you a stuffing

0:02:36 > 0:02:38and put it back in and roll it over in a tea towel.

0:02:38 > 0:02:42Remember that? Slice it. Yeah, yeah. Aspic and everything else.

0:02:42 > 0:02:45It you watch him, this is how to take the bone out of a pigeon...

0:02:45 > 0:02:47Take the leg bone out there. ..whole.

0:02:49 > 0:02:51We're going to go down the wing, cut through the wing.

0:02:51 > 0:02:54Nicki, you've got to do this next.

0:02:54 > 0:02:57No, it's not The Generation Game. The Generation Game, exactly.

0:02:57 > 0:02:58No. Come give me a marking.

0:02:58 > 0:03:00How did the "Best Italian Restaurant"

0:03:00 > 0:03:02go down with your old haunt, then?

0:03:02 > 0:03:05Obviously, the River Cafe, famous Italian restaurant.

0:03:05 > 0:03:07Yeah, well, they were very sweet.

0:03:07 > 0:03:09No, it's true!

0:03:09 > 0:03:12I got a lovely text from Rose saying, "Congratulations, that's fantastic."

0:03:12 > 0:03:15It was a really fantastic thing to win. I was really chuffed.

0:03:15 > 0:03:18It was just the best thing I could have won, actually.

0:03:18 > 0:03:20Especially being an Englishman. Exactly, yeah.

0:03:20 > 0:03:24What Michelin stars? Any goals for one of those?

0:03:24 > 0:03:26Well, everyone would love to have a Michelin star,

0:03:26 > 0:03:28but we'll wait and see.

0:03:28 > 0:03:30I'm not holding my breath, but we'll see. OK.

0:03:30 > 0:03:33Right, basically what you're doing is you've gone from underneath,

0:03:33 > 0:03:36working your way round the top. The secret is not to cut through,

0:03:36 > 0:03:39especially when you get to the top of the breastbone.

0:03:39 > 0:03:42Pull it off, rather than cut it. If I just show you now...

0:03:42 > 0:03:45You've taken all of that off, so if you think,

0:03:45 > 0:03:46putting it back together again,

0:03:46 > 0:03:49it sits like that and then you just...

0:03:49 > 0:03:52I see Nicki's looking as if she's going to try this

0:03:52 > 0:03:54when she gets home.

0:03:54 > 0:03:58OK, now we've got that, the two breasts and legs. Put it in.

0:03:58 > 0:04:00We've got some Marsala. Slightly sweet, Marsala.

0:04:00 > 0:04:02Just slice a bit of garlic.

0:04:02 > 0:04:04It should be marinated for a couple of hours.

0:04:04 > 0:04:07If you can't get any Marsala, anything else they could use?

0:04:07 > 0:04:08Any decent sweet wine.

0:04:08 > 0:04:10The point of the wine is to get the flavour into the pigeon

0:04:10 > 0:04:12and give it a slight...

0:04:12 > 0:04:16Caramelise when it cooks. Put a bit of thyme in that.

0:04:16 > 0:04:18Bit of that. OK.

0:04:18 > 0:04:21Leave that for a couple of hours. And then that sits in the fridge?

0:04:21 > 0:04:23That goes in the fridge. Get the other one as well,

0:04:23 > 0:04:26while he washes his hands. There we go.

0:04:26 > 0:04:28This one's what, a couple of hours?

0:04:28 > 0:04:30Two hours. No more than that.

0:04:30 > 0:04:31OK, so, hot pan.

0:04:32 > 0:04:34What is it about pigeon?

0:04:34 > 0:04:38People don't really use as much of it as I think they should do.

0:04:38 > 0:04:40I think in Italy and France they use pigeon a lot

0:04:40 > 0:04:43and you can get these pigeons in supermarkets everywhere.

0:04:43 > 0:04:45I think we're a little bit cautious

0:04:45 > 0:04:48because we think it's going to be tough and livery.

0:04:49 > 0:04:51Anyway, get some of the marinade off.

0:04:51 > 0:04:54Too much marinade, it's just going to boil in the pan.

0:04:54 > 0:04:57You don't have to dry it, but just get some off.

0:04:57 > 0:05:00This is great stuff as well. Bang in season at the moment.

0:05:00 > 0:05:03That's lovely, cavolo nero. Cavolo nero, black cabbage.

0:05:03 > 0:05:06Very simple to cook. You can saute it in water and butter.

0:05:06 > 0:05:09Do you want them in big stalks? Just do it like this.

0:05:09 > 0:05:10A good way of doing it, actually.

0:05:10 > 0:05:13If you do it like that, you're going to have that tough bit in the middle.

0:05:13 > 0:05:17Just pull it, see? The fancy way.

0:05:17 > 0:05:19Ha, you've learned something.

0:05:19 > 0:05:21OK, with the pigeon,

0:05:21 > 0:05:24I'm actually going to put it on a bruschetta like a little toast.

0:05:24 > 0:05:26Right. So we're going to seal the pigeon off,

0:05:26 > 0:05:28get a little bit of colour on it.

0:05:28 > 0:05:33Then we're going to add the bruschetta and some pancetta,

0:05:33 > 0:05:36which will give a really nice flavour to the pigeon.

0:05:36 > 0:05:39All that fat will come out and make it crispy and juicy.

0:05:39 > 0:05:42Now I know what's happening in my garden, you see?

0:05:42 > 0:05:45This is what most of my cabbage looks like.

0:05:45 > 0:05:48It's not the caterpillars, it's my gardener doing this.

0:05:48 > 0:05:52He's nicking it, that's what he's doing. There you go.

0:05:52 > 0:05:55So this goes in our pan. That's right, yep.

0:05:57 > 0:05:59Now, pigeon, can you cook it pink?

0:05:59 > 0:06:01I think you should definitely cook it pink.

0:06:01 > 0:06:03If you cook it too much, you lose all its flavour.

0:06:03 > 0:06:06Too rare and it tastes a bit livery, but if it's pink, it's nice.

0:06:07 > 0:06:10So I'm just going to put the pigeon on top.

0:06:10 > 0:06:13Pancetta on top of that. I'm just going to pop this in the oven.

0:06:13 > 0:06:16What about pigeon, Nicki? Would you attempt cooking pigeon, or not?

0:06:16 > 0:06:18I would definitely attempt eating it. Right.

0:06:18 > 0:06:21Moving a little bit further forward from your shepherd's pie,

0:06:21 > 0:06:22but, you know...

0:06:22 > 0:06:25We're going to serve some porcini mushrooms,

0:06:25 > 0:06:27ceps if you want to call them.

0:06:27 > 0:06:30Most people would see these dried, sliced.

0:06:30 > 0:06:32Could you use those instead?

0:06:32 > 0:06:36You could use dry porcini or you could use Portobello mushrooms.

0:06:37 > 0:06:41The big field mushrooms? Yep. How do you want these?

0:06:41 > 0:06:43Clear them up, cut them as nice, big slices.

0:06:43 > 0:06:44There you go.

0:06:44 > 0:06:48Of course, the Italians love their mushrooms. Particularly these.

0:06:48 > 0:06:50Particularly this time of year.

0:06:50 > 0:06:53Obviously, the morels and bits and pieces still in season as well.

0:06:53 > 0:06:56I've actually found these up in Scotland with Nick Nairn as well.

0:06:56 > 0:06:57Oh, really?

0:06:57 > 0:07:00Yeah, he was on a couple of weeks ago. Literally found them up there.

0:07:00 > 0:07:02They were fantastic. When you go mushroom hunting,

0:07:02 > 0:07:05take somebody who knows what they're talking about.

0:07:05 > 0:07:07He knows about mushrooms? He does know a lot about them.

0:07:07 > 0:07:10Bit of garlic in the pan, hot oil.

0:07:10 > 0:07:12Throw the mushrooms in.

0:07:14 > 0:07:16Bit of seasoning. How's the cavolo nero?

0:07:16 > 0:07:19I'll drain those off. Doesn't take very long to cook this, does it?

0:07:19 > 0:07:21Just drain them off.

0:07:23 > 0:07:24OK. There you go.

0:07:26 > 0:07:28With the restaurant stuff,

0:07:28 > 0:07:31do you get a chance much to go back to Italy?

0:07:31 > 0:07:34I'm going to go in a couple of weeks, actually.

0:07:34 > 0:07:35Right. Going off to Rome.

0:07:35 > 0:07:37To Rome? To Rome.

0:07:40 > 0:07:42Italian culture with food never seems to change, really.

0:07:42 > 0:07:44Literally, they're just...

0:07:44 > 0:07:46It's all about the ingredients. That's why it's so good.

0:07:46 > 0:07:49It's all about regionality, it's about seasonality.

0:07:49 > 0:07:51That's why the food is always so good.

0:07:51 > 0:07:54They're not experimenting too much. They know what they're doing.

0:07:54 > 0:07:57I think that's what's really inspiring about it.

0:07:57 > 0:07:59Right, straight in there. OK. Cavolo nero in with the garlic.

0:08:00 > 0:08:02Oh! Just a little bit!

0:08:03 > 0:08:06It wouldn't happen if you put a bit of butter in there, you see.

0:08:06 > 0:08:08No, or cream.

0:08:08 > 0:08:11OK, so they're cooking nicely. Do you want this seasoned up? Yep.

0:08:11 > 0:08:12Bit of black pepper.

0:08:12 > 0:08:15It can take quite a bit of black pepper, cavolo nero.

0:08:15 > 0:08:17Smell those porcini - amazing.

0:08:17 > 0:08:20Smells really good. Bit of salt.

0:08:20 > 0:08:22So let's have a look at our pigeon. There you go.

0:08:25 > 0:08:28So this has had, what, eight, ten minutes, something like that? Yep.

0:08:29 > 0:08:31People thinking about doing it for a dinner party,

0:08:31 > 0:08:33seal it off beforehand, place it on the toast

0:08:33 > 0:08:35and just pop it through the oven?

0:08:35 > 0:08:37Yeah, you can do that beforehand.

0:08:37 > 0:08:39OK, so... There you go.

0:08:39 > 0:08:41That's nice, so let's get the plate.

0:08:42 > 0:08:43There we go.

0:08:43 > 0:08:47Then I'm going to take the pigeon off the bruschetta. All that lovely...

0:08:47 > 0:08:49Look at that toast. Beautiful.

0:08:49 > 0:08:52Often you put the liver on there as well.

0:08:52 > 0:08:54Yeah. Then just cut it in half.

0:08:54 > 0:08:56It's already crisp, all that lovely juice in the pancetta

0:08:56 > 0:08:59and the pigeon's gone through in that flavour the Marsala's in. Yep.

0:08:59 > 0:09:01Then we've got our pigeon here.

0:09:01 > 0:09:03Cut it through so you can see how nice...

0:09:03 > 0:09:04Look how pink that is.

0:09:04 > 0:09:06It's not too pink.

0:09:06 > 0:09:08That's about right.

0:09:08 > 0:09:10Cavolo nero, pass the tongs.

0:09:12 > 0:09:15Put the porcini onto the bruschetta, please. On the side, yeah.

0:09:15 > 0:09:17You want these on the top? Yep.

0:09:17 > 0:09:19Basically, mushrooms on toast.

0:09:21 > 0:09:24Yep, you switched on this morning to watch mushrooms on toast. Lovely.

0:09:24 > 0:09:28This is a very sophisticated mushrooms on toast. It is, yeah.

0:09:28 > 0:09:30Then you've got some cavolo nero.

0:09:30 > 0:09:31What's so good about that -

0:09:31 > 0:09:34just literally four bones in there that you can eat with your hands.

0:09:34 > 0:09:35And it's just ready to eat.

0:09:35 > 0:09:38Put your pancetta on top and you've got lovely, crispy pancetta.

0:09:38 > 0:09:40Theo, you're a star. Remind us what that is again.

0:09:40 > 0:09:42That's spatchcock pigeon on bruschetta

0:09:42 > 0:09:44with fresh porcini, cavolo nero and pancetta.

0:09:44 > 0:09:46He's good, isn't he?

0:09:51 > 0:09:53And then over here. Right.

0:09:53 > 0:09:55Follow me over, Theo. This is when you get to dive in, you see.

0:09:55 > 0:09:57Look at this. Excellent.

0:09:57 > 0:09:59Dive into that one. Now, pigeon.

0:09:59 > 0:10:01I don't think you've had pigeon before.

0:10:01 > 0:10:02Mmm!

0:10:02 > 0:10:04Dive in, tell me about that.

0:10:04 > 0:10:07The secret is to make it nice and pink, so ten minutes, no more.

0:10:07 > 0:10:10Yeah, and you can seal it off beforehand.

0:10:10 > 0:10:11It really is pink, isn't it?

0:10:11 > 0:10:13The great thing about that is there's no bone in it.

0:10:13 > 0:10:15Only on the leg, but it's nice.

0:10:15 > 0:10:17You can have a good old nibble on the leg.

0:10:17 > 0:10:18Don't ask me a question.

0:10:20 > 0:10:22What do you think? Oh, wow.

0:10:22 > 0:10:25Mmm! Good? Mmm!

0:10:25 > 0:10:27Have a taste.

0:10:27 > 0:10:29Is it something that you'd ever try?

0:10:29 > 0:10:31Literally, you could roast that whole

0:10:31 > 0:10:33if you didn't want to do the spatchcock thing.

0:10:33 > 0:10:35You could roast it whole. You made it look so easy.

0:10:35 > 0:10:37It's the speed at which you do everything.

0:10:37 > 0:10:38It's like a proper dance.

0:10:38 > 0:10:42Choreography's all there, and for me it would be the timing.

0:10:42 > 0:10:43That's what I would worry about.

0:10:43 > 0:10:46The thing about cooking, it's all about confidence.

0:10:46 > 0:10:48And I don't have any. Have you seen him dance?

0:10:50 > 0:10:52I've seen you dance! I know, tell me about it.

0:10:57 > 0:11:00Thanks for the tip on stripping my cavolo nero, Theo.

0:11:00 > 0:11:04Coming up, I'll be making cod with chorizo for rugby star Phil Vickery,

0:11:04 > 0:11:07after Rick Stein introduces us to the delights of orzo pasta.

0:11:21 > 0:11:23The difference between battling the elements

0:11:23 > 0:11:25surfing in cold winters in Cornwall

0:11:25 > 0:11:28and jumping into the warm Pacific Ocean,

0:11:28 > 0:11:32well, it's worth a 10,000-mile trip to Sydney every time.

0:11:32 > 0:11:36I've been coming here off and on ever since I was a teenager.

0:11:36 > 0:11:38It's almost like a second home

0:11:38 > 0:11:41and I honestly think that my style of cooking

0:11:41 > 0:11:43and not my style of surfing

0:11:43 > 0:11:45has a great deal to do with the things I've tasted

0:11:45 > 0:11:47and experienced over here.

0:11:48 > 0:11:50Well, I might not be the world's best surfer,

0:11:50 > 0:11:53I think you can see that, but I'm very enthusiastic.

0:11:53 > 0:11:56I've been coming to Australia for about 30 years now

0:11:56 > 0:11:59and what keeps bringing me back is the food.

0:11:59 > 0:12:02When I first came here 30 years ago,

0:12:02 > 0:12:05the food was nothing much, a bit like English food, really,

0:12:05 > 0:12:09but over that time, over that 30 years, things have changed so much.

0:12:09 > 0:12:11There's been these waves of immigration.

0:12:11 > 0:12:13First the Italians and Greeks,

0:12:13 > 0:12:19but now Vietnamese, Thais, Chinese, Japanese, Indians, you name it,

0:12:19 > 0:12:21and the food is so varied

0:12:21 > 0:12:25and everybody just is so natural about all these influences

0:12:25 > 0:12:29that I just think it's the most exciting food in the whole world.

0:12:48 > 0:12:51This is a bit of a whirlwind trip for me.

0:12:51 > 0:12:54Usually, I'm in the water and only come out for a cold beer

0:12:54 > 0:12:55and a plate of prawns,

0:12:55 > 0:12:58but filming, well, it involves staying up really late,

0:12:58 > 0:13:01talking to cooks about the state of the art,

0:13:01 > 0:13:05cooking in strange kitchens and talking to loads of journalists,

0:13:05 > 0:13:09they call them "journos" over here, who want to know what I'm doing.

0:13:10 > 0:13:11The director always says,

0:13:11 > 0:13:15"Treat it like your friend, like it's your little one-eyed friend."

0:13:15 > 0:13:17You're looking into its eye all the time and saying,

0:13:17 > 0:13:20"I know you, I understand you," like that.

0:13:21 > 0:13:24Cooking's come a long way since I first came here.

0:13:24 > 0:13:28I can remember eating a lot of mince at the time and, actually,

0:13:28 > 0:13:31it was about the same time that the Australian TV chef

0:13:31 > 0:13:34Ian Parmenter first arrived from England.

0:13:34 > 0:13:38The first breakfast I well remember, which was a roasted breakfast,

0:13:38 > 0:13:42of lamb chops, sausages, eggs, beetroot,

0:13:42 > 0:13:47a slice of orange and a very thick, cold, lumpy gravy.

0:13:47 > 0:13:49It was served with a cup of instant coffee,

0:13:49 > 0:13:51which looked like brick dust

0:13:51 > 0:13:53and that had a slice of orange in as well.

0:13:53 > 0:13:54I said to the waitress,

0:13:54 > 0:13:57"Excuse me, but there's a slice of orange in my coffee,"

0:13:57 > 0:13:59and she said, "Well, you have lemon with your tea!"

0:14:04 > 0:14:06I think in the last, probably, ten years,

0:14:06 > 0:14:07things have just become dramatic.

0:14:07 > 0:14:09Really, it's become an art form.

0:14:09 > 0:14:12It's not just food any more, it's an art form, really.

0:14:13 > 0:14:16I've come to this part of Sydney called Crows Nest.

0:14:16 > 0:14:19Ahead is a street with so many different restaurants

0:14:19 > 0:14:22and it's only about 300 yards long.

0:14:22 > 0:14:27There's Japanese, there's Chinese, Mexican, Indian, Malaysian,

0:14:27 > 0:14:31Greek, Turkish and that's just about the first 25 yards.

0:14:31 > 0:14:34At first I tried a Vietnamese dish called a pho,

0:14:34 > 0:14:38which is a spicy, noodley, lemony sort of thing.

0:14:38 > 0:14:41It's totally delicious and really hot.

0:14:41 > 0:14:45Then across the road into a tapas bar and I had mussels.

0:14:45 > 0:14:48It had tomato, garlic and parsley and a glass of rioja,

0:14:48 > 0:14:50which tasted great over in Sydney.

0:14:50 > 0:14:54Quite unusual, and then straight into another restaurant,

0:14:54 > 0:14:57Thai this time, and a green chicken curry.

0:14:57 > 0:15:00Those aren't peas, actually. They're little aubergines.

0:15:00 > 0:15:02Just right in this dish.

0:15:02 > 0:15:03Beautiful.

0:15:13 > 0:15:17This is the fish market, where they have what's called a Dutch auction.

0:15:17 > 0:15:19The prices start high and drop all the time,

0:15:19 > 0:15:22so you've got to have nerves of steel,

0:15:22 > 0:15:25because when you press the button, you've bought the fish

0:15:25 > 0:15:27and you may have paid too much for it.

0:15:29 > 0:15:32The great thing about Sydney market,

0:15:32 > 0:15:35unlike English markets where everything's behind closed doors,

0:15:35 > 0:15:39you can buy the fish that you can see on sale at the auction

0:15:39 > 0:15:40in places like this.

0:15:40 > 0:15:43Wouldn't it really make you want to buy some fish

0:15:43 > 0:15:46if you saw stuff like this when you went into an English market?

0:15:46 > 0:15:51But above all, the crown jewels of everything in here are the prawns.

0:15:51 > 0:15:54There's, like, six or seven different varieties of prawns -

0:15:54 > 0:15:57raw prawns, they're called green prawns,

0:15:57 > 0:16:01cooked prawns, you've got tiger prawns, you've got ocean prawns.

0:16:01 > 0:16:04Look at those big, big lickers of ocean prawns there.

0:16:04 > 0:16:06Wouldn't you like to stick a few of those on the barbie?

0:16:09 > 0:16:12I made a phone call to track down a couple of Padstow girls,

0:16:12 > 0:16:15Claire and Sarah, who used to work for me,

0:16:15 > 0:16:17and I found them on Whale Beach.

0:16:17 > 0:16:20I couldn't help feeling this was the perfect spot for a barbie.

0:16:21 > 0:16:26Well, this is rice pasta salad with chargrilled veg and seafood,

0:16:26 > 0:16:29and I wanted to use a whole barbecue to do this because, actually,

0:16:29 > 0:16:33what I want to show is that there's more to barbecuing food

0:16:33 > 0:16:36than just slabs of fish and salad.

0:16:36 > 0:16:37This is how to show it.

0:16:37 > 0:16:39First of all, look at this pasta.

0:16:39 > 0:16:42You think this is rice but, in fact, it's not, it's pasta.

0:16:42 > 0:16:45It's a bit of a culinary joke, if you like.

0:16:45 > 0:16:49First of all for this salad, I'm just going marinate some vegetables

0:16:49 > 0:16:55and chargrill them, so in there goes red peppers, tomatoes, aubergines

0:16:55 > 0:16:57and red onions.

0:16:57 > 0:17:00Plenty of virgin olive oil. Glug, glug, glug.

0:17:00 > 0:17:02Plenty of garlic.

0:17:02 > 0:17:04There we go, bit more virgin olive oil

0:17:04 > 0:17:07cos I want those aubergines to get nicely coated.

0:17:08 > 0:17:12A good dollop of coarse sea salt. Just turn those over.

0:17:14 > 0:17:16Nicely marinated.

0:17:16 > 0:17:18You don't need to marinate it for any time,

0:17:18 > 0:17:21but you've got to get them nice and oily, and straight onto the barbecue.

0:17:21 > 0:17:25So these are chargrilled vegetables, which everybody loves,

0:17:25 > 0:17:27and one of the main ingredients in this salad.

0:17:27 > 0:17:29Maybe a little bit more salt over there,

0:17:29 > 0:17:31because they do need a lot of salting

0:17:31 > 0:17:34and they don't need that much cooking, funnily enough,

0:17:34 > 0:17:36so I'm going to start turning them over already.

0:17:36 > 0:17:39They can be slightly al dente when they go into the salad

0:17:39 > 0:17:40then they cook on a bit.

0:17:40 > 0:17:44I think people tend to overcook vegetables in this way a bit.

0:17:44 > 0:17:47So just leave those on there for about five minutes.

0:17:49 > 0:17:52While they're cooking, let's just have a look at some of this seafood.

0:17:52 > 0:17:55Look at those prawns - they are fantastic.

0:17:55 > 0:17:59That is the blue-tailed prawn, the Pacific blue-tailed prawn.

0:17:59 > 0:18:02They're real lickers. Those are the sort of prawns you put on a barbie.

0:18:02 > 0:18:05Look at these - this is octopus, this is baby octopus,

0:18:05 > 0:18:07and this is as a result of the Italians

0:18:07 > 0:18:09and the Chinese coming to Australia.

0:18:09 > 0:18:12You never used to get these little octopuses before.

0:18:12 > 0:18:14You get them in the fishmongers and they're already prepared.

0:18:14 > 0:18:17You don't have to gut them or anything and the same with the squid.

0:18:17 > 0:18:19You can just go in there if you're feeling lazy

0:18:19 > 0:18:22and just order squid tubes. Brilliant.

0:18:22 > 0:18:25Now let's just take the cooked veg, cos it is cooked,

0:18:25 > 0:18:29off the barbecue and we'll go on and cook the seafood.

0:18:29 > 0:18:32I lost a few veg down between the bars, but not a lot,

0:18:32 > 0:18:34and they'd be cheap.

0:18:34 > 0:18:37I don't want to lose the seafood like that. Look at them.

0:18:37 > 0:18:40Actually, I'm going to serve these prawns whole in this salad,

0:18:40 > 0:18:42but you can take them out of the shell if you like.

0:18:44 > 0:18:47Now, while I'm cooking these, I'm also going to cook the mussels,

0:18:47 > 0:18:50which I haven't told you about, but they're over here.

0:18:50 > 0:18:54Not much to say about mussels. Well, not to regular viewers.

0:18:54 > 0:18:59I've got mussels in every other dish back home. Nice, big, local mussels.

0:18:59 > 0:19:01I prefer these to the New Zealand ones, the green-lipped mussels,

0:19:01 > 0:19:03cos these are actually locally grown.

0:19:03 > 0:19:06I'm just going to open them up on this griddle.

0:19:06 > 0:19:09They'll just steam open in their own juices.

0:19:09 > 0:19:11OK, let's turn over some of the seafood.

0:19:13 > 0:19:18Brilliant. You know what? I really love being the barbie cook, you know?

0:19:18 > 0:19:20Sounds like the "barbie" doll.

0:19:20 > 0:19:22HE CHUCKLES

0:19:22 > 0:19:23Beautiful mussels, they are.

0:19:23 > 0:19:28The quicker you can get them off the heat once they've opened, the better.

0:19:28 > 0:19:32OK, that's rice... Actually, it's not rice. This rice pasta is cooked.

0:19:32 > 0:19:34Put some olive oil in there to get it nice and glisteny.

0:19:34 > 0:19:39A little bit of vinegar there to lift the flavour slightly.

0:19:39 > 0:19:41Work that around and into there, first of all,

0:19:41 > 0:19:43I've already shelled some of these mussels.

0:19:43 > 0:19:46Look at those big, plumptious mussels.

0:19:46 > 0:19:48Now, all of that seafood that I've already grilled,

0:19:48 > 0:19:50seafood and vegetables.

0:19:52 > 0:19:55That's beginning to look rather nice. Look at the way I've cut that squid.

0:19:55 > 0:19:57Don't you think that looks really attractive?

0:19:57 > 0:20:01It sort of tenderises it and makes it look really pretty. Look at that.

0:20:02 > 0:20:05OK, now, some final ingredients.

0:20:06 > 0:20:10Lots and lots of broad leaf parsley, roughly chopped.

0:20:10 > 0:20:13And a good handful of Parmesan.

0:20:14 > 0:20:16OK, chilli.

0:20:17 > 0:20:21There's a couple of finger chillies, just deseeded and finely chopped.

0:20:21 > 0:20:24Sundried tomatoes - people say sundried tomatoes are finished,

0:20:24 > 0:20:27they're passed, but I still like them.

0:20:27 > 0:20:29And now some rocket.

0:20:29 > 0:20:31Love rocket.

0:20:31 > 0:20:34Look at that. You can use basil instead if you like.

0:20:35 > 0:20:37Bit of black pepper.

0:20:40 > 0:20:43Just fold the whole thing over with a bit of coarse sea salt.

0:20:46 > 0:20:50That's what I call a rugged, Mediterranean salad.

0:20:50 > 0:20:54You have cold buffets instead of roast turkey dinners at Christmas

0:20:54 > 0:20:57and everybody brings along a plate of something,

0:20:57 > 0:20:59so I had to bring along some seafood.

0:20:59 > 0:21:02To me, it just sums up everything I love about Australia.

0:21:02 > 0:21:05It's sort of Australia in a dish.

0:21:05 > 0:21:07I'm going to be Mum, OK?

0:21:07 > 0:21:10Let me know what you think of this first. Tuck in.

0:21:13 > 0:21:15I wouldn't make a waitress. What do you think?

0:21:15 > 0:21:17No, you're hopeless.

0:21:17 > 0:21:19Very messy with the plates, I always remember that.

0:21:19 > 0:21:21You always had to tidy up afterwards.

0:21:21 > 0:21:22Oh!

0:21:22 > 0:21:25You never told me at the time. I'm too frightened.

0:21:25 > 0:21:28I don't know. When I saw you put the chillies in, I thought,

0:21:28 > 0:21:30"No, it'll be too hot with all the herbs,"

0:21:30 > 0:21:32but it tastes really beautiful.

0:21:33 > 0:21:35Yeah. It's lovely.

0:21:40 > 0:21:42Great stuff as always from Rick.

0:21:42 > 0:21:45That rice-shaped pasta isn't that hard to get hold of now.

0:21:45 > 0:21:47It's called orzo and it's available in most supermarkets.

0:21:47 > 0:21:49It's great in salads like the one Rick made,

0:21:49 > 0:21:51but it's also great in other dishes too

0:21:51 > 0:21:53and I'm going to show you one of my favourite,

0:21:53 > 0:21:55which combines loads of different ingredients -

0:21:55 > 0:21:56the orzo and it's chorizo and cod.

0:21:56 > 0:21:58It's very, very simple.

0:21:58 > 0:22:02First thing I'm going to do is cook this nice piece of cod, first off.

0:22:02 > 0:22:04Little bit of salt.

0:22:04 > 0:22:06Not too much, and black pepper.

0:22:06 > 0:22:08I'm going to cook that in, of course,

0:22:08 > 0:22:09some butter and some olive oil.

0:22:09 > 0:22:11That's going to cook down nicely.

0:22:11 > 0:22:12Just cook that gently.

0:22:12 > 0:22:15I'm not cooking it to colour, cos all I want to do is just flake

0:22:15 > 0:22:17the flesh afterwards and it shouldn't take too long, that.

0:22:19 > 0:22:21Wash my hands, quickly.

0:22:21 > 0:22:25The chorizo that I've got isn't actually the stuff that's sliced.

0:22:25 > 0:22:27It's actually the raw stuff, it's cooking chorizo,

0:22:27 > 0:22:28which is this one, so it's softer.

0:22:28 > 0:22:31Lots of paprika, lots of meaty stuff like that.

0:22:31 > 0:22:33I'm going to chop this up and place it into the pan

0:22:33 > 0:22:36and cook it down with some oil to get some nice colour.

0:22:36 > 0:22:39I mentioned cooking at the top of the show.

0:22:39 > 0:22:42You're a big fan of food. You were brought up on a farm.

0:22:42 > 0:22:45I suppose that's what you were used to, really, Sunday roast and stuff.

0:22:45 > 0:22:49Yeah, we were just very lucky in the fact that we had an outdoor life

0:22:49 > 0:22:53and just very, very traditional family cooking.

0:22:53 > 0:22:57You mention outdoor life - mackerel fishing with your dad and stuff.

0:22:57 > 0:22:59Yeah, we were lucky.

0:22:59 > 0:23:02Close to the coast up in north Cornwall in Kilkhampton.

0:23:02 > 0:23:04We used to go fishing a lot with Dad and friends,

0:23:04 > 0:23:10mainly for sea bass, but as kids we used to mess around in rock pools

0:23:10 > 0:23:14and catch crabs and bits and pieces.

0:23:14 > 0:23:18Mackerel, barbecued mackerel in the summer was just wonderful.

0:23:18 > 0:23:21What made you get into rugby anyway?

0:23:21 > 0:23:23I suppose you were always a sportsman.

0:23:23 > 0:23:25I've got an older brother

0:23:25 > 0:23:29and he played for the local club down in Bude

0:23:29 > 0:23:33and I played at school, followed my friends and older brother,

0:23:33 > 0:23:36someone you look up to and idolise

0:23:36 > 0:23:39and I thought, "I want to be part of this,"

0:23:39 > 0:23:43if I'm honest, purely for the social side of the game more than anything.

0:23:43 > 0:23:44We mentioned Cornwall.

0:23:44 > 0:23:46That's where you were brought up,

0:23:46 > 0:23:48but how did a boy from Cornwall end up...

0:23:48 > 0:23:51Did somebody spot you or something?

0:23:51 > 0:23:53I played for England at under-16 level,

0:23:53 > 0:23:57so I played for the county, for Cornwall and then South-West,

0:23:57 > 0:23:58played for England under-16.

0:23:58 > 0:24:02I think, once your name's in the file, people are always

0:24:02 > 0:24:07looking out for you and I played for a couple of seasons down at Redruth

0:24:07 > 0:24:10in Cornwall, which was fantastic, and from then,

0:24:10 > 0:24:13moving on to Gloucester, where I spent 11 years

0:24:13 > 0:24:17and now I'm in my third season at London Wasps.

0:24:17 > 0:24:20I can't talk to you without, obviously, talking about 2003.

0:24:22 > 0:24:26The World Cup - everybody remembers where they watched it, at least.

0:24:26 > 0:24:28Amazing, I mean, what an experience.

0:24:28 > 0:24:30Did you know when you were going into that game

0:24:30 > 0:24:31that you were going to win it?

0:24:31 > 0:24:32Not at all. No?

0:24:34 > 0:24:36The pressures and the margins

0:24:36 > 0:24:39and it was all a bit of a blur in the last week, and it's funny -

0:24:39 > 0:24:41you were saying about what you were doing...

0:24:44 > 0:24:48..changing people's lives. I was in London a couple of months ago.

0:24:48 > 0:24:51I had to go and see a consultant, I'd hurt my knee.

0:24:51 > 0:24:54I was killing some time walking down the street,

0:24:54 > 0:24:57screeched up beside me, a black cab.

0:24:57 > 0:25:00Cabbie gets out, comes up to me, shakes my hand, and he just said,

0:25:00 > 0:25:02"Thank you very much."

0:25:02 > 0:25:04I said, "OK..."

0:25:06 > 0:25:08"2003," he said, "Best day of my life."

0:25:10 > 0:25:13You kind of forget how it does affect people's lives.

0:25:13 > 0:25:16It's a privilege to have been part of that.

0:25:16 > 0:25:19You mentioned that, but then

0:25:19 > 0:25:20watching rugby...

0:25:20 > 0:25:22I'm a big rugby fan, so I see you from Twickenham

0:25:22 > 0:25:25and stuff like that, but when you're watching,

0:25:25 > 0:25:28it's kind of like watching England at football. It's highs and lows.

0:25:28 > 0:25:32You go from 2003... What's happened?

0:25:32 > 0:25:35Well, we can all sit and debate

0:25:35 > 0:25:37for hours and hours on end what's happened,

0:25:37 > 0:25:41but we had a lot of players retire, a lot of experienced guys,

0:25:41 > 0:25:43coaches have moved on.

0:25:43 > 0:25:46It's been a little bit disjointed.

0:25:46 > 0:25:49Obviously, more recently, with Martin Johnson coming back,

0:25:49 > 0:25:56quite strange for me, cos someone who I'd played with is now my boss.

0:25:56 > 0:25:58Either time for me to retire, or...

0:25:58 > 0:26:01I suppose you can't argue with him, cos he's just huge.

0:26:01 > 0:26:05No, you can't argue with him. We've got the chorizo cooking away nicely.

0:26:05 > 0:26:07I've got a touch of paprika in there.

0:26:07 > 0:26:10All you literally do with the orzo, the secret of pasta,

0:26:10 > 0:26:12is plenty of boiling, salted water,

0:26:12 > 0:26:15and this is the little grains that you get.

0:26:15 > 0:26:18Then you cook it for eight to ten minutes,

0:26:18 > 0:26:22just in there and we've got some that's nearly ready.

0:26:22 > 0:26:24The peppers... Where's the orzo from?

0:26:24 > 0:26:27You can get it from supermarkets all over the place.

0:26:27 > 0:26:31It's just sort of a rice-shaped pasta.

0:26:31 > 0:26:32Very simple, very easy to make.

0:26:34 > 0:26:37I'm fascinated by what the rugby boys do in their time off,

0:26:37 > 0:26:40but when you go international, you hardly ever get time off,

0:26:40 > 0:26:41not like a footballer

0:26:41 > 0:26:44where you get a break after the Premier League,

0:26:44 > 0:26:46but you guys seem to go from one to the other.

0:26:46 > 0:26:48Yeah, it's difficult, tours

0:26:48 > 0:26:51and if you're involved with international rugby,

0:26:51 > 0:26:54it kind of collides, almost, with the end of our season.

0:26:54 > 0:26:57Then, of course, your Six Nations and stuff like that.

0:26:57 > 0:27:00Yeah, Six Nations will be huge this year.

0:27:00 > 0:27:01Even bigger than normal.

0:27:01 > 0:27:03One thing that never ceases to fascinate me -

0:27:03 > 0:27:05people still think the rugby boys

0:27:05 > 0:27:08are on footballers' Premier League money.

0:27:08 > 0:27:11It'd be very nice if we were. Very nice if you were.

0:27:11 > 0:27:14What happens when you finish?

0:27:14 > 0:27:16You're literally training 12 months of the year.

0:27:16 > 0:27:18What happens afterwards?

0:27:18 > 0:27:21We're still very lucky within our sport, within rugby.

0:27:21 > 0:27:23It's very much a family

0:27:23 > 0:27:26and guys want to help.

0:27:26 > 0:27:27I know at London Wasps,

0:27:27 > 0:27:28the people that work with you

0:27:28 > 0:27:32do a lot of work through the PRA

0:27:32 > 0:27:36to place and to educate players for careers after sport.

0:27:36 > 0:27:41For myself, with my clothing range,

0:27:41 > 0:27:43it's something which I'm hugely passionate about

0:27:43 > 0:27:46and something which I will give more and more time to.

0:27:46 > 0:27:51Obviously, my business is first and foremost, young family at home.

0:27:51 > 0:27:55Puts a huge amount of pressure on those guys when you're away.

0:27:55 > 0:27:56It's about getting the right balance.

0:27:56 > 0:27:59I wanted to ask, how many times a day do you eat?

0:28:01 > 0:28:03Probably more than I should.

0:28:03 > 0:28:06You have to eat constantly, don't you?

0:28:06 > 0:28:09I have to be careful cos I can tend to put too much weight on,

0:28:09 > 0:28:14so I just try and keep things as simple as I can,

0:28:14 > 0:28:16particularly after training.

0:28:16 > 0:28:20If we do very, very hard training sessions over in the gym

0:28:20 > 0:28:22or conditioning sessions outside,

0:28:22 > 0:28:27you look to load up afterwards through shakes, protein shakes,

0:28:27 > 0:28:31carbohydrate to get into your system quite quickly.

0:28:31 > 0:28:34Not like a big plate of blueberry clafoutis then?

0:28:34 > 0:28:37Maybe, maybe. Thank you very much. Or you could be having this!

0:28:37 > 0:28:39The connection with me with the blueberries -

0:28:39 > 0:28:42I very often have it as a snack.

0:28:42 > 0:28:44I love blueberries.

0:28:44 > 0:28:46Cos you guys are supposed to eat, what, six, seven times a day?

0:28:46 > 0:28:47Little and often.

0:28:47 > 0:28:50He's about to have some more. Look at this.

0:28:50 > 0:28:51We've got the orzo pasta in here.

0:28:51 > 0:28:52We've got the chorizo

0:28:52 > 0:28:57and I've just literally flaked that cod through so it just...

0:28:57 > 0:28:59Well, it still stays chunky.

0:28:59 > 0:29:01It's kind of like this risotto texture

0:29:01 > 0:29:04with the chorizo and everything else.

0:29:04 > 0:29:06Very, very simple little dish.

0:29:07 > 0:29:09But just full of great ingredients.

0:29:10 > 0:29:12We've got cod in there as well.

0:29:12 > 0:29:14Now, I know you're a bit of a keen cook as well,

0:29:14 > 0:29:16cos you do most of the cooking in your house.

0:29:16 > 0:29:18Well, I'm a cook, but I don't know about a keen cook.

0:29:18 > 0:29:20Dive into that. Can I have a little go, can I?

0:29:20 > 0:29:23With the sausage and the cod and everything else.

0:29:23 > 0:29:25A dish you could easily do in eight minutes.

0:29:26 > 0:29:29Lovely. Happy with that? Absolutely beautiful, thank you.

0:29:29 > 0:29:31I'm not going to argue with him as well.

0:29:31 > 0:29:34Have you seen these ears? I've got to point out the ears.

0:29:34 > 0:29:37Check out the ears. They're sexy. Look at them ears.

0:29:41 > 0:29:43A great lunch for New Year's Day there.

0:29:43 > 0:29:45Now, if you'd like to try to cook that recipe

0:29:45 > 0:29:47or try your hands at cooking any of the recipes

0:29:47 > 0:29:49you've seen on today's show,

0:29:49 > 0:29:52they're just a click away at bbc.co.uk/recipes.

0:29:52 > 0:29:54We're not live today, so instead we're looking back

0:29:54 > 0:29:57at some of the delicious cooking from the Saturday Kitchen larder.

0:29:57 > 0:30:01Now it's time for a festively fruity slice of Hairy Biker, Si King,

0:30:01 > 0:30:04and two of the best sauces made on TV.

0:30:04 > 0:30:06What are we cooking, boss?

0:30:06 > 0:30:09OK, what we're going to do is look at this beautiful, beautiful gammon.

0:30:09 > 0:30:10Yep.

0:30:10 > 0:30:14We're going to poach this in some fruit juices. Yep.

0:30:14 > 0:30:17Then what we're going to do is...

0:30:17 > 0:30:19This is the Aromat sort of thing, is it?

0:30:19 > 0:30:20Yeah, it's that kind of thing.

0:30:20 > 0:30:23So what we're going to do, let's get on with it, eh?

0:30:23 > 0:30:27You want me to do this? There's two salsas here.

0:30:27 > 0:30:29There's a salsa of pineapple,

0:30:29 > 0:30:34fennel and a cucumber. Nice little chilli zip to it.

0:30:34 > 0:30:38Also, a kind of fruit vinegar. Yep.

0:30:38 > 0:30:42So we're going to have that and then we're going to do an apple

0:30:42 > 0:30:43and beetroot...

0:30:43 > 0:30:45Salsa thing. ..salsa thing. Lots of salsa.

0:30:45 > 0:30:47You've got lots of chopping to do, basically.

0:30:47 > 0:30:49That's the normal sort of stuff, anyway.

0:30:49 > 0:30:52What we're going to do is, in this pan, we're going to put...

0:30:53 > 0:30:57..about a litre of pineapple juice.

0:30:57 > 0:30:59Stick your ham in.

0:30:59 > 0:31:00Let me just get rid of that.

0:31:00 > 0:31:02Could you not just put the pineapple in rings

0:31:02 > 0:31:04and put a nice glace cherry in?

0:31:04 > 0:31:06Look, shut up, you! I'm trying to make it interesting!

0:31:06 > 0:31:09You know! Geordie gammon and pineapple, Hawaiian-style.

0:31:09 > 0:31:12It's the same recipe, it's just, you know... Wait a minute!

0:31:12 > 0:31:14Let me throw something at him.

0:31:16 > 0:31:21Where's me knife? Honolulu! Shut up, you! You're putting us off!

0:31:21 > 0:31:24What have you got in here, then? What's the juice? Right, the juice.

0:31:24 > 0:31:27We've got pineapple juice, bit of apple juice as well, just top it up.

0:31:27 > 0:31:30Now, this is the good bit, cos it's dead easy.

0:31:30 > 0:31:32What you do is you take this orange,

0:31:32 > 0:31:37and you skin it, basically, not to put too fine a point on it.

0:31:37 > 0:31:41Right. And then you whack that into the cooking liquor.

0:31:41 > 0:31:44What happens, with the gammon and the citric acid, it's great

0:31:44 > 0:31:46because it's a natural tenderiser as well.

0:31:46 > 0:31:49So you have to soak the gammon beforehand? You don't.

0:31:49 > 0:31:51You can do, but if you buy a really good bit of gammon,

0:31:51 > 0:31:56you shouldn't have to, really, cos the curing process should be spot on.

0:31:56 > 0:31:58And then we half an apple.

0:31:58 > 0:32:03Don't be shy, just half it, whack it in the pan, there we are.

0:32:03 > 0:32:06Now, we need a big finger of ginger.

0:32:06 > 0:32:08Do you do a gammon at Christmas, James?

0:32:08 > 0:32:10No. What for? Why not?

0:32:10 > 0:32:12Cos I just... He's got no mates, that's why!

0:32:12 > 0:32:16He's only on his own. It's pointless having a big bit of meat like that.

0:32:16 > 0:32:18You're not supposed to feed dogs pork, are you?

0:32:18 > 0:32:19There you go. Aren't you?

0:32:19 > 0:32:22Really, why? Here, that's good dicing, that.

0:32:22 > 0:32:23I'm impressed with that.

0:32:23 > 0:32:25What am I doing now?

0:32:25 > 0:32:28Yes, now, what we do is we take two bay leaves for the use of

0:32:28 > 0:32:30and stick that in like that.

0:32:30 > 0:32:32Then, cinnamon stick.

0:32:32 > 0:32:34Then we've got two star anise.

0:32:34 > 0:32:38And these little lovelies. Do you know what these are?

0:32:38 > 0:32:39Neither do I.

0:32:39 > 0:32:41I do - they're allspice berries, they're lovely

0:32:41 > 0:32:43and you just put those in there like that.

0:32:43 > 0:32:47Now, the secret is, obviously, in six minutes,

0:32:47 > 0:32:49this can't be poached in time, can't it?

0:32:49 > 0:32:51So, in true Blue Peter fashion,

0:32:51 > 0:32:52here's one...

0:32:53 > 0:32:55LAUGHTER

0:32:55 > 0:32:56..I made earlier.

0:32:56 > 0:33:00I've been up a very long time here, you know. Very good.

0:33:00 > 0:33:02The Fanny Cradock tribute recipe.

0:33:04 > 0:33:05How long do you poach that for?

0:33:05 > 0:33:06Shut up, you!

0:33:06 > 0:33:10You should see the gammon he's got out there. There's about 15!

0:33:10 > 0:33:12I tell you what you do -

0:33:12 > 0:33:16you poach it in this liquor for about, I don't know, an hour a kilo.

0:33:16 > 0:33:17This is a three-kilo bit,

0:33:17 > 0:33:19so you can tell how long I've been up. A long time.

0:33:19 > 0:33:23Now, what we need to do is you take that out there like that

0:33:23 > 0:33:26and then put it in your baking tray.

0:33:26 > 0:33:27Now, this is the good bit.

0:33:27 > 0:33:29It's really simple. What you do...

0:33:29 > 0:33:32This is great for Christmas as well, gammon. It's great, man.

0:33:32 > 0:33:34You can make it and it just sits in the fridge.

0:33:34 > 0:33:37And you just keep going back for it. It's great.

0:33:37 > 0:33:38What we're going to do for the glaze...

0:33:38 > 0:33:41Personally, I'd just serve it with a pineapple ring

0:33:41 > 0:33:42cos I'm sick of all this chopping.

0:33:43 > 0:33:45There's no need to be shirty now!

0:33:45 > 0:33:46You know, it's Christmas.

0:33:46 > 0:33:49It's the season of goodwill to all fellas and all that.

0:33:49 > 0:33:51Do you put pineapple on your pizza as well, James?

0:33:51 > 0:33:53Yes, I do, thank you very much. He does, doesn't he?

0:33:53 > 0:33:55You can tell. The Hawaiian.

0:33:55 > 0:33:58Moving on. I am.

0:33:58 > 0:34:03What happens is we put some honey in this, cos this is the glaze.

0:34:03 > 0:34:05We've got marmalade, bit of honey.

0:34:05 > 0:34:08Now the Holy Trinity of loveliness here.

0:34:08 > 0:34:10We have some... What do we have?

0:34:10 > 0:34:13Yes, we have some ginger,

0:34:13 > 0:34:16we have some mixed spice and we have some pepper.

0:34:16 > 0:34:18We put that in like that.

0:34:19 > 0:34:20It's all very lovely.

0:34:20 > 0:34:22Where does this idea come from?

0:34:22 > 0:34:24Well, I just made it up, but I think the Americans did it.

0:34:24 > 0:34:26Cos they're like that.

0:34:26 > 0:34:27Cooking ham in juice and stuff like that.

0:34:27 > 0:34:30Because it's very different from what you've been doing recently.

0:34:30 > 0:34:32The bikes are still an issue on your programme,

0:34:32 > 0:34:36but you've kind of gone a little bit closer to home, haven't you, really?

0:34:36 > 0:34:39We have. We're in the process of visiting

0:34:39 > 0:34:42most of the counties in the country, really,

0:34:42 > 0:34:45and saying to them, "Right, what's your iconic dish?

0:34:45 > 0:34:47"What are you famous for? What do you produce?" It's great.

0:34:47 > 0:34:49And it's really, really interesting

0:34:49 > 0:34:52because it's an opportunity for us to celebrate our own food culture.

0:34:52 > 0:34:56There's 89 counties in the United Kingdom,

0:34:56 > 0:34:58so that's possibly 89 programmes.

0:35:00 > 0:35:02It keeps us off the dole!

0:35:02 > 0:35:06It's not good, standing in that queue. It's cold out.

0:35:06 > 0:35:09Right, we're basically heating this up to emulsify the sugars,

0:35:09 > 0:35:13then I have somewhere a nice little spoonaroony.

0:35:13 > 0:35:16Erm, or a brush. Where's me brush? Spoons over there.

0:35:16 > 0:35:18I'll use a spoon.

0:35:18 > 0:35:21I'm very glad you didn't ask me to chop anything.

0:35:21 > 0:35:23So am I. We'd be here for at least seven hours.

0:35:23 > 0:35:26I'm going to be here for at least seven hours, I canna find me brush!

0:35:26 > 0:35:27Never mind.

0:35:27 > 0:35:30What we do is we put that glaze

0:35:30 > 0:35:34all the way over this lovely gammon. Yep.

0:35:34 > 0:35:36And then what you do...

0:35:37 > 0:35:39Oh, look at this. It's lovely.

0:35:42 > 0:35:45And then you put it in the oven, basically,

0:35:45 > 0:35:46till it caramelises.

0:35:46 > 0:35:49About 20 minutes, I'd say. 20 minutes.

0:35:49 > 0:35:51So that goes in the oven.

0:35:51 > 0:35:53I'll not be a minute, I'm just going to the oven.

0:35:53 > 0:35:56CLANGING It's hot. Unbelievable.

0:35:56 > 0:35:58You know?

0:35:58 > 0:36:00I can't believe... I've just washed me hands.

0:36:00 > 0:36:02I actually thought you'd cut your finger,

0:36:02 > 0:36:04but it's just the beetroot. No, no.

0:36:04 > 0:36:06He gets all the messy jobs. Bit more...

0:36:08 > 0:36:10..than that, James. Don't you just hate that?

0:36:10 > 0:36:12I was just saying.

0:36:13 > 0:36:15Right. He gets shirty when you tell him that.

0:36:15 > 0:36:16Where do you want the mint?

0:36:17 > 0:36:19In the apple and... there.

0:36:19 > 0:36:20Now, then.

0:36:20 > 0:36:22What we're going to do,

0:36:22 > 0:36:24we're going to take this

0:36:24 > 0:36:26like that. Look at that.

0:36:26 > 0:36:28How unctuously, gorgeously lovely is that?

0:36:28 > 0:36:29That is lovely.

0:36:29 > 0:36:31Right, and then...

0:36:32 > 0:36:34Ah!

0:36:34 > 0:36:35Olive oil.

0:36:35 > 0:36:39Eh, man, that's the thing about cookery. It's hot.

0:36:39 > 0:36:41What about the juice that you've got left over?

0:36:41 > 0:36:46What you can do, this is fantastic. The chef term is a glass,

0:36:46 > 0:36:48so you reduce it and reduce it and reduce it

0:36:48 > 0:36:51and what you can do is you can pour it.

0:36:51 > 0:36:54You have to sieve it and then pour it over your lovely sliced ham.

0:36:54 > 0:36:56Honestly, it's worth it.

0:36:56 > 0:36:58Just put a packet of split peas in there

0:36:58 > 0:37:01and make the most wonderful pea and ham soup.

0:37:01 > 0:37:03It'd be fruity.

0:37:03 > 0:37:05What we're going to do is we're just going to cut this.

0:37:05 > 0:37:07I'm basically just taking this vinegar and this sugar.

0:37:07 > 0:37:09You want to dissolve this, do you?

0:37:09 > 0:37:11Yes, please, James, if you wouldn't mind.

0:37:11 > 0:37:14You see that bit that falls off the end, all unctuous and lovely?

0:37:14 > 0:37:17That bit's for me, Dave, and everybody else here.

0:37:19 > 0:37:22James, could you put some watercress on that plate, mate?

0:37:23 > 0:37:25Bit of the watercress. Look at that.

0:37:27 > 0:37:29And, basically, the salsas,

0:37:29 > 0:37:32the whole kind of fruit vibe running through it,

0:37:32 > 0:37:34is just cos you know how your palate gets really tired

0:37:34 > 0:37:37and you get sick of eating Christmas pudding and that?

0:37:37 > 0:37:41Not that I'm this shape for nothing. You work hard on it, don't you?

0:37:41 > 0:37:44I do, I do!

0:37:44 > 0:37:46Here, Dervla, I'm holding in, you know. I'm holding in!

0:37:46 > 0:37:49I know, I know, you've got your support pants on.

0:37:49 > 0:37:51LAUGHTER

0:37:51 > 0:37:52How dare you, madam?!

0:37:52 > 0:37:54It could catch on, you never know.

0:37:54 > 0:37:56I have difficulty breathing with me corsets.

0:37:59 > 0:38:01So we're going to put that on there like that.

0:38:03 > 0:38:05Hurry up, Martin. There, finished.

0:38:05 > 0:38:07Look at that. And then what we'll do...

0:38:07 > 0:38:10The thing is, they're Northern portions.

0:38:10 > 0:38:13Thank you. That's a canape where I come from, mate.

0:38:13 > 0:38:15Oh, Yorkshire. Tight as a...

0:38:15 > 0:38:16Anyway, aye, that, in a sandstorm.

0:38:16 > 0:38:20I didn't mean that, all those from Yorkshire. I love you really.

0:38:20 > 0:38:23Right, there we go. We put that salsa like that.

0:38:23 > 0:38:25That's Geordie hostility. Geordie hostility, yeah.

0:38:25 > 0:38:28You'll be welcomed with open arms, won't you?

0:38:28 > 0:38:32Next one. Very colourful, Kingy. It's good, isn't it? It is.

0:38:32 > 0:38:35Like Carmen Miranda with a pig on her head.

0:38:35 > 0:38:37LAUGHTER

0:38:39 > 0:38:42I tell you what, with me it's like, who needs enemies?

0:38:42 > 0:38:45No, I've had gammon at yours many times and honest,

0:38:45 > 0:38:47it's a triumph, Kingy. It is a triumph.

0:38:47 > 0:38:51So place that on there? That's it. James Martin, you know what?

0:38:51 > 0:38:54That's it. Remind us what that is again.

0:38:54 > 0:38:55It is a fruit gammon...

0:38:55 > 0:38:57Are you all right there? Yeah, go on.

0:38:57 > 0:39:02It's a fruit gammon with a spiced marmalade glaze and two zingy...

0:39:02 > 0:39:06SI WHISTLES ..wingy salsas. Easy as that.

0:39:10 > 0:39:12I am going to so get you back for that.

0:39:14 > 0:39:17Over here, have a seat. I'm sitting. I'm holding in.

0:39:17 > 0:39:20Wow!

0:39:20 > 0:39:21Just a small portion.

0:39:22 > 0:39:24There's a lot of mouths to feed!

0:39:24 > 0:39:25Tell us what you think.

0:39:25 > 0:39:29Right, then, I'd love to tuck in. Mix it up, Dervla, mix it up.

0:39:29 > 0:39:31OK, wow. Glad I didn't have breakfast.

0:39:31 > 0:39:34I'm glad you didn't have breakfast.

0:39:34 > 0:39:37The salsa, you could mix and match, use mango.

0:39:37 > 0:39:40Yeah, you can use mango. Mango, pineapple go really well together.

0:39:40 > 0:39:42Big, fruity, zesty hits of loveliness.

0:39:42 > 0:39:44That is absolutely fantastic. Is it good?

0:39:44 > 0:39:45Yeah.

0:39:45 > 0:39:48Sliced with a big pile of mash and let that sauce...

0:39:48 > 0:39:49Chive mash, oh, great.

0:39:51 > 0:39:54There you go. I don't know if you grow much of this in your garden.

0:39:54 > 0:39:57The great thing about that is you can do it beforehand,

0:39:57 > 0:39:59you can sit it in the fridge, it lasts all week.

0:39:59 > 0:40:01It does. It's great.

0:40:01 > 0:40:04When I do it at home, cos there's a recipe I use at home a lot,

0:40:04 > 0:40:07cos we've got all the boys at home and the family come round and stuff,

0:40:07 > 0:40:10and as you say, it's a great little fridge stand-by.

0:40:10 > 0:40:13Just slice it off. Great in soup, pea and ham soup.

0:40:13 > 0:40:15It's so juicy. It is.

0:40:15 > 0:40:19If you stick to those kind of cookery times, they kind of work. It's good.

0:40:24 > 0:40:27That's perfect for your buffet table this New Year.

0:40:27 > 0:40:30It's Keith Floyd time now, and he's continuing his journey

0:40:30 > 0:40:32through Britain and Ireland

0:40:32 > 0:40:34and today sampling the delights of Wales.

0:40:34 > 0:40:38And I saw in the turning so clearly a child's forgotten mornings

0:40:38 > 0:40:41when he walked with his mother through the parables of sunlight

0:40:41 > 0:40:44and the legends of green chapels.

0:40:44 > 0:40:45That was Dylan Thomas.

0:40:45 > 0:40:49You see, it's easy to become so quickly influenced

0:40:49 > 0:40:51by this old, strange land,

0:40:51 > 0:40:54but without being bogged down by history and by poetry,

0:40:54 > 0:40:57or a 27-year crash course in Welsh mythology,

0:40:57 > 0:41:01it's very hard to sum up the enchantment of this place

0:41:01 > 0:41:02in a few seconds.

0:41:02 > 0:41:05But here you can feel it.

0:41:05 > 0:41:08I was walking on the beach with my old chum, Colin Pressdee.

0:41:08 > 0:41:11He's a kind of professional beach bum, if you like.

0:41:11 > 0:41:13Well brought up, well educated,

0:41:13 > 0:41:17but his days of happiness are strolling along the Mumbles coast

0:41:17 > 0:41:21under the black clouds, looking for winkles, looking for cockles,

0:41:21 > 0:41:25digging for crabs and enjoying himself.

0:41:25 > 0:41:28WELSH CHORAL SINGING

0:41:29 > 0:41:31They seem to be about right. Are they about right, Colin?

0:41:31 > 0:41:33Yes, they're coming to the boil nicely.

0:41:33 > 0:41:35Looking rather good. Let me just try one there.

0:41:36 > 0:41:39Tell me, what exactly have you done with these little winkles in here?

0:41:40 > 0:41:44They're boiled with plenty of flavour.

0:41:44 > 0:41:46Onions, carrots, celery, the standard three,

0:41:46 > 0:41:49but I've put fresh lovage from the garden

0:41:49 > 0:41:51and a few other fresh herbs, bay leaves,

0:41:51 > 0:41:52plenty of salt and pepper

0:41:52 > 0:41:54to really give them a good flavour.

0:41:54 > 0:41:57If you can, even boil them in sea water.

0:41:57 > 0:41:59Would that not be too salty? No, no.

0:41:59 > 0:42:03I would say the water for winkles should be as salty as the sea.

0:42:03 > 0:42:04Mmm, and they are jolly good too.

0:42:04 > 0:42:06They are, absolutely splendid.

0:42:06 > 0:42:08But listen, we've got a lot of problems here,

0:42:08 > 0:42:09in the ebb tide, that song.

0:42:09 > 0:42:11I'd love to sing it, I don't know the words.

0:42:11 > 0:42:13The tide's rushing in, the table is sinking in the sand,

0:42:13 > 0:42:16and I have to cook something really brilliant.

0:42:16 > 0:42:18As you've seen, we've been collecting cockles and mussels

0:42:18 > 0:42:19and all that kind of stuff,

0:42:19 > 0:42:22so I thought I'd make a brilliant cockle and mussel chowder,

0:42:22 > 0:42:25a soup of potatoes, onions and carrots,

0:42:25 > 0:42:27and things that you can pick up...

0:42:27 > 0:42:29By the way, do you mind if we let people know

0:42:29 > 0:42:31that you pick up things from this beach?

0:42:31 > 0:42:34Are you afraid that hordes, the dreaded Perfidious Albion,

0:42:34 > 0:42:36will descend on your lovely Welsh coast

0:42:36 > 0:42:39and rape it clean of the wonderful...

0:42:39 > 0:42:41Well, this is always the worry, but the great thing is

0:42:41 > 0:42:43the beaches here have got abundant supplies

0:42:43 > 0:42:45of cockles, mussels, winkles.

0:42:45 > 0:42:47I'd be a bit more secretive about showing you

0:42:47 > 0:42:48too many of the lobster holes

0:42:48 > 0:42:51or where we catch the bass, but cockles, mussels, winkles,

0:42:51 > 0:42:53there are plenty of them and they're good.

0:42:53 > 0:42:54Rabbit on, these Welsh people.

0:42:54 > 0:42:57Anyway, usual business, Richard - quick spin round the ingredients,

0:42:57 > 0:43:00close-up right down here on your right, first of all.

0:43:00 > 0:43:05Finely chopped carrots, onions, potatoes, cubed rather like that.

0:43:05 > 0:43:08Across to your left a bit, camera left, we call it,

0:43:08 > 0:43:10cockles, mussels which we...

0:43:10 > 0:43:14Back up to me, please. ..we've already boiled in a little water

0:43:14 > 0:43:17and kept that water to one side and we've shelled the cockles

0:43:17 > 0:43:19and mussels down over here,

0:43:19 > 0:43:22so that they're like that - totally fresh cockles and mussels, OK?

0:43:22 > 0:43:24They next thing we did... Back up to me again, please.

0:43:24 > 0:43:28Don't linger too long. ..into this pot we put some butter.

0:43:28 > 0:43:31We melted the butter, we put the chopped onions,

0:43:31 > 0:43:33the chopped carrots, let them soften.

0:43:33 > 0:43:36Then we added the stock from the mussels and the cockles.

0:43:36 > 0:43:38Pay attention, cos I want to ask questions afterwards.

0:43:38 > 0:43:40Then we added the potatoes,

0:43:40 > 0:43:43let them simmer for about 20 minutes till they were soft and delicious.

0:43:43 > 0:43:45Then we go on to our next phase,

0:43:45 > 0:43:50which is, very simply, to add some cockles.

0:43:50 > 0:43:53OK, a few spoonfuls of these beautiful, fresh cockles.

0:43:55 > 0:43:56A few of the mussels as well.

0:43:56 > 0:43:58Now, I've done that the wrong way round, you see.

0:43:58 > 0:44:01I hope you're all paying attention there.

0:44:01 > 0:44:04Then we add a drop of milk and it isn't easy doing these things...

0:44:04 > 0:44:06Richard, thank you.

0:44:06 > 0:44:08Not easy doing these things on the coach.

0:44:08 > 0:44:11It's not the coach, is it? The day we went to Bangor.

0:44:11 > 0:44:13Remember that one, on the coach? We were doing all of that?

0:44:13 > 0:44:17The wind's high and the weather's coming in and the table's sinking

0:44:17 > 0:44:19and it's very difficult to do. We now put some milk in.

0:44:20 > 0:44:22OK, milk like that.

0:44:23 > 0:44:25Some lovely, fresh thyme.

0:44:27 > 0:44:30Goes into the pot. Some fresh marjoram goes into the pot.

0:44:30 > 0:44:34My old chum Colin's chopping some parsley. That goes into the pot.

0:44:34 > 0:44:36We'll add a few little chives as well.

0:44:36 > 0:44:39And this is, don't forget, something you can all do,

0:44:39 > 0:44:42not exactly at home, but on your merry hols.

0:44:42 > 0:44:44On The Beach. Remember that awful novel?

0:44:44 > 0:44:47Something terrible comes out of the sky and blows everybody up.

0:44:47 > 0:44:48Anyway, that goes on.

0:44:48 > 0:44:51Just one last quick lingering look at that, Richard.

0:44:51 > 0:44:54That goes on for about 20 minutes and we're going to go

0:44:54 > 0:44:56and catch some bass or try to do something like that.

0:44:56 > 0:44:57Maybe even catch a lobster.

0:44:57 > 0:44:59Shall we go and do that? Let's go and have a try.

0:44:59 > 0:45:03Let's spin off into the sunset over the rocky shores. Right.

0:45:25 > 0:45:28The sun isn't the only thing that's sinking in the west today.

0:45:28 > 0:45:31The table has all but disappeared, but it doesn't matter,

0:45:31 > 0:45:33because our soup, I think, is ready.

0:45:33 > 0:45:35What I'd like to do... It looks good, doesn't it?

0:45:35 > 0:45:37Looks OK, it's bubbled up nicely.

0:45:37 > 0:45:39And if you want to see that really close, Richard,

0:45:39 > 0:45:41I've taken a lot of trouble to make this

0:45:41 > 0:45:43under very difficult circumstances, OK?

0:45:43 > 0:45:45My finished soup for the punters, please.

0:45:45 > 0:45:47OK, but this is spectacular, isn't it?

0:45:47 > 0:45:50This has cost us nothing to make,

0:45:50 > 0:45:52apart from a few potatoes, a drop of milk,

0:45:52 > 0:45:53a bit of onion and stuff like that.

0:45:53 > 0:45:57The rest we have pillaged... From the sea.

0:45:57 > 0:45:58From the sea. Indeed.

0:45:58 > 0:46:00Here it is, from the seashore itself.

0:46:00 > 0:46:02Tell me about this soup now.

0:46:05 > 0:46:06Mmm!

0:46:06 > 0:46:10As I would say, le gout de la mer, the flavour of the sea.

0:46:10 > 0:46:12The French would go mad over it.

0:46:12 > 0:46:14And here it is, it's all on our very shores here.

0:46:14 > 0:46:15You don't have to go to France.

0:46:15 > 0:46:17THUNDER RUMBLES It's here,

0:46:17 > 0:46:18all along the shores of Wales

0:46:18 > 0:46:21and beautifully cooked, I must compliment you.

0:46:21 > 0:46:24Wonderful, the flavour. I love this style of soup.

0:46:24 > 0:46:27I think it's something which really does give

0:46:27 > 0:46:28that wonderful flavour of the sea.

0:46:28 > 0:46:30THUNDER RUMBLES As natural as it could be.

0:46:30 > 0:46:32A big problem we have... There's the thunder again.

0:46:32 > 0:46:35One of the big problems we have is they can't taste this.

0:46:35 > 0:46:37You lot can't taste it.

0:46:37 > 0:46:41Try to explain. Imagine you were a wine critic or something like that.

0:46:42 > 0:46:45Well, the colour is superb.

0:46:45 > 0:46:48Look at that, the mixture of colours.

0:46:48 > 0:46:50The colour of the cockles, the mussels,

0:46:50 > 0:46:53the chives and the milk and those little dots of butter on top,

0:46:53 > 0:46:55and then...

0:46:56 > 0:46:58..the aroma is of the sea.

0:46:58 > 0:47:00That wonderful flavour of cockles and mussels

0:47:00 > 0:47:02and the herbs all mixed together.

0:47:02 > 0:47:04Is this Wales on a plate?

0:47:04 > 0:47:07This is, to me, what it's all about, because this is the seashore.

0:47:07 > 0:47:09I was brought up on the seashore and I love it

0:47:09 > 0:47:11and this is the flavour of the seashore.

0:47:11 > 0:47:13The French would go mad over this.

0:47:13 > 0:47:15Do you really want to go back to work tonight

0:47:15 > 0:47:16or shall we go and do something else?

0:47:16 > 0:47:18Something else, yes.

0:47:18 > 0:47:21Who wants to work? Work is a very hard thing to do

0:47:21 > 0:47:24when you can enjoy something like this for nothing.

0:47:24 > 0:47:26Here it is on the seashore, just here.

0:47:26 > 0:47:29There we are, Bill and Ben, the Flowerpot Men, on the coast,

0:47:29 > 0:47:31from Swansea, good night.

0:47:31 > 0:47:33Not really good night, cos we're going back in a second.

0:47:35 > 0:47:38These programmes ought to be renamed Gullible's Travels.

0:47:38 > 0:47:40I keep meeting fishermen who shook me a line.

0:47:40 > 0:47:43They tell me their river or their stretch of coast

0:47:43 > 0:47:46is heaving with fish and I've set my heart on a plump bass,

0:47:46 > 0:47:48but as the tide ebbed and the sun set,

0:47:48 > 0:47:51I returned home with just a bucket of seaweed,

0:47:51 > 0:47:52known here as laverbread.

0:47:55 > 0:47:57I was going to open this section of the programme

0:47:57 > 0:47:59with the much-maligned Welsh rarebit.

0:47:59 > 0:48:00But I couldn't be bothered.

0:48:00 > 0:48:02When I came into Colin's wine bar here in the Mumbles...

0:48:02 > 0:48:05And the Mumbles mean things like that, you see?

0:48:05 > 0:48:06Really nice things. Work on it.

0:48:06 > 0:48:10..I was impressed by the fact that this isn't only a little wine bar,

0:48:10 > 0:48:12it's a place where great artists used to come.

0:48:12 > 0:48:14Wynford Vaughn-Thomas used to come here.

0:48:14 > 0:48:16He wrote to me once cos he had trouble with his pollacks -

0:48:16 > 0:48:18I replied with how to cook them properly.

0:48:18 > 0:48:21And Kingsley Amis comes in here quite frequently.

0:48:21 > 0:48:23And he wrote one of his books here in the Mumbles,

0:48:23 > 0:48:26which became a fabulous film, Only Two Can Play, remember?

0:48:26 > 0:48:28Those bloody stags on the walls, Peter Sellers and all that.

0:48:28 > 0:48:30Anyway, we haven't come there for all that -

0:48:30 > 0:48:33we have come here for something very special. Cockles.

0:48:33 > 0:48:35Now, Richard, right in on the cockles.

0:48:35 > 0:48:37Now, these aren't little things in jars of vinegar

0:48:37 > 0:48:39that have been packed in Holland 500 miles away

0:48:39 > 0:48:43and left stewing on some supermarket shelf for ten years.

0:48:43 > 0:48:45These have been picked... What are you doing there?

0:48:45 > 0:48:48These have been picked. Now, you didn't do that right, did you?

0:48:48 > 0:48:50Back on here. These have been picked by loving, caring people.

0:48:50 > 0:48:53They haven't been salted or vinegared. They're fresh.

0:48:53 > 0:48:54Come up to me, Richard, please.

0:48:54 > 0:48:56They're sweet and succulent and delicious.

0:48:56 > 0:48:59The other brilliant things that come from the Mumbles

0:48:59 > 0:49:01and around here is stuff called laverbread.

0:49:01 > 0:49:04Laverbread... Look at this, Richard. You've seen how we do this already.

0:49:04 > 0:49:06This has been cooked for about six hours

0:49:06 > 0:49:08and it's kind of like slimy spinach.

0:49:08 > 0:49:10It's very, very nice and very, very good for you.

0:49:10 > 0:49:12Colin here makes a fabulous little dish -

0:49:12 > 0:49:15a gratin of cockles and laverbread.

0:49:15 > 0:49:17It's very easy to do. So, Richard, pay attention.

0:49:17 > 0:49:19Spin round the ingredients.

0:49:19 > 0:49:20Some simply poached cockles,

0:49:20 > 0:49:23some fresh breadcrumbs with a bit of Waungron -

0:49:23 > 0:49:25Welsh cheese - grated into it,

0:49:25 > 0:49:29some laverbread and a bit of garlic butter which I've got down here. OK?

0:49:29 > 0:49:31Can you look at me a bit, please? I am talking to my custo...

0:49:31 > 0:49:35We're having a lot of trouble with Richard today. Always gets excited.

0:49:35 > 0:49:36Anyway, here we go.

0:49:36 > 0:49:39You put a bit of laverbread into one of these little gratin dishes.

0:49:39 > 0:49:40Which is very simple, like that.

0:49:40 > 0:49:45We put lots of lovely, lovely, fresh cockles on. Like that.

0:49:45 > 0:49:49We sprinkle our breadcrumbs and cheese over the top.

0:49:49 > 0:49:50Like that.

0:49:50 > 0:49:54A little bit of garlic butter and... Up to me again, please, Richard.

0:49:54 > 0:49:55..we pop that under the grill.

0:49:55 > 0:49:58Now, you all know a grill is, so you don't even need to look at that.

0:49:58 > 0:50:01That goes under the grill for three or four minutes

0:50:01 > 0:50:03till it is golden brown, crunchy and delicious.

0:50:03 > 0:50:05In the meantime, have a look at this.

0:50:05 > 0:50:08It's...really interesting, and do pay attention

0:50:08 > 0:50:10because I'll be asking questions afterwards, OK?

0:50:13 > 0:50:16Now to the gentle art of cockling.

0:50:16 > 0:50:17Well, it should be the gentle art.

0:50:17 > 0:50:20All you need is a humble rake,

0:50:20 > 0:50:21a plastic bucket for the filling of,

0:50:21 > 0:50:24a vast expanse of unpolluted shoreline

0:50:24 > 0:50:28and a sixth sense of knowing where the little monkeys are hiding.

0:50:28 > 0:50:30But I didn't know that you also needed a licence.

0:50:30 > 0:50:34And I think it's a bit mean, not to say excessive,

0:50:34 > 0:50:36of the White Fish Authority to call up the cockle busters

0:50:36 > 0:50:39in their specially-developed twin-oystered UB40s

0:50:39 > 0:50:43to drive these worthy citizens from the beaches.

0:50:43 > 0:50:46One of the important things about us, when we make a TV programme,

0:50:46 > 0:50:50we don't interrupt business by locking the door and closing it down for three days -

0:50:50 > 0:50:52customers must come in, life must carry on.

0:50:52 > 0:50:53That's right! Of course!

0:50:53 > 0:50:55Anyway, you've enjoyed the cockle beds.

0:50:55 > 0:50:57You've enjoyed all of that and I have to tell you,

0:50:57 > 0:51:01when I first came to Swansea, I, quite frankly,

0:51:01 > 0:51:04thought that the Mumbles was a television puppet show.

0:51:04 > 0:51:05But never mind.

0:51:05 > 0:51:08Anyway, we must now go back to the very important thing, laverbread.

0:51:08 > 0:51:11Imagine, like the guy who first tasted an oyster -

0:51:11 > 0:51:15who was the first man to eat a piece of laverbread and why did he do it?

0:51:15 > 0:51:19Anyway, enough of that. You'll find the answer on page 94, as usual.

0:51:19 > 0:51:22We have stewed the laverbread for about six hours.

0:51:22 > 0:51:24It's been rinsed in water and, as you remember,

0:51:24 > 0:51:26I put it into the gratin dish with the cockles on top,

0:51:26 > 0:51:29the breadcrumbs, the Waungron cheese on top,

0:51:29 > 0:51:32garlic butter and now, about five minutes later -

0:51:32 > 0:51:36and four or five bottles later - it is, in fact, ready. Right...

0:51:36 > 0:51:38And the only proof of all of our...

0:51:38 > 0:51:39Ow!

0:51:39 > 0:51:42Burnt my fingers again. Close up on that, Richard.

0:51:42 > 0:51:43I really want them to see it sizzling.

0:51:43 > 0:51:47Look, it's beautiful, it's delicious, it's golden, it's crunchy

0:51:47 > 0:51:48and I'm going to have some...

0:51:48 > 0:51:52Now, you can look at me because they really love me eating, these people.

0:51:52 > 0:51:55Great, isn't it, ladies? Yes! Absolutely supreme.

0:51:55 > 0:51:56Mmm!

0:51:56 > 0:51:59Anyway, that's really good.

0:51:59 > 0:52:00These are my new friends.

0:52:00 > 0:52:02Television's a great way to pull birds.

0:52:02 > 0:52:05On to the next sequence for you. I'm going to enjoy myself.

0:52:05 > 0:52:07Anyway, what are we going to do tonight?

0:52:09 > 0:52:11And now the sensible bit.

0:52:11 > 0:52:14Here, at the village of Llanbedr,

0:52:14 > 0:52:17where Margaret Rees has cooked me a wonderful dish.

0:52:17 > 0:52:21A plump farmyard duck which has been salted for about 24 hours

0:52:21 > 0:52:23and then gently simmered.

0:52:23 > 0:52:25A legacy of traditional Welsh cooking

0:52:25 > 0:52:27from before the days of the deep freeze.

0:52:27 > 0:52:30Now, the trouble is, I've got to lift this heavy pot off the stove

0:52:30 > 0:52:31but, quite frankly, dear gastronauts,

0:52:31 > 0:52:33you are looking at a wounded Floyd today.

0:52:33 > 0:52:37Yesterday, I was stupid enough, at the age of 43, to play rugby.

0:52:37 > 0:52:39And, in fact, I was the only English cook ever to score

0:52:39 > 0:52:42and convert a try at Kidwelly in South Wales.

0:52:42 > 0:52:45And, considering that my normal exercise is running for a barstool,

0:52:45 > 0:52:46I think I did quite well.

0:52:46 > 0:52:49So it might take me a second or two to get this over.

0:52:49 > 0:52:52Goodness knows how you manage this, Margaret, generally.

0:52:52 > 0:52:54HE PUFFS

0:52:54 > 0:52:56I'm not putting that on.

0:52:56 > 0:52:59You know, the BBC don't insure me, they don't care about me, you know?

0:52:59 > 0:53:02I'll just lift the lid off if I can. Richard, come in close here.

0:53:02 > 0:53:06I think you know the form by now. There is the stock.

0:53:06 > 0:53:10There is the duck. The onions have been sitting in there, you see.

0:53:10 > 0:53:13Now, you won't eat this broth - or drink it, I should say -

0:53:13 > 0:53:16because it is terribly salty. And, of course,

0:53:16 > 0:53:18that has had the effect of taking the salt out of the duck

0:53:18 > 0:53:20and leaving the flavour of the spices

0:53:20 > 0:53:23that Margaret's used to marinade it and cook it.

0:53:23 > 0:53:26Now, I've got to lift this back out of the way again, I suppose.

0:53:28 > 0:53:33All we need, then, Margaret, I think...is to try this, don't we?

0:53:33 > 0:53:34Give me the fork.

0:53:34 > 0:53:38Right, I can only cut this once, Richard, cos we've got one duck. OK?

0:53:39 > 0:53:42And look at that. It's pink and beautiful. My goodness me.

0:53:42 > 0:53:45Can I have a little quick sliver of that?

0:53:52 > 0:53:53That's brilliant.

0:53:53 > 0:53:55That is really superb.

0:53:55 > 0:53:59Unlike any other duck I have tasted, it has a succulent and juicy flavour

0:53:59 > 0:54:01and you know what you drink salted duck with?

0:54:01 > 0:54:04You drink it with Margaret's elderberry champagne...

0:54:04 > 0:54:06Elderflower champagne, sorry.

0:54:07 > 0:54:10..which is also quite unlike anything else I've ever tasted in my life.

0:54:10 > 0:54:11It's brilliant.

0:54:11 > 0:54:16This, then, the next bit, is my contribution to vegetarian cookery,

0:54:16 > 0:54:19something really close to my heart. Haha! Get it?

0:54:19 > 0:54:21Can't stand the stuff. Anyway, it's a Glamorgan sausage,

0:54:21 > 0:54:26an ancient Welsh recipe made from tangy, tangy goat's cheese.

0:54:26 > 0:54:28Have a really good sniff of that. HE SNIFFS

0:54:28 > 0:54:30It's wonderful. Wonderful.

0:54:30 > 0:54:33You chop that up, you add it to some chopped onion, bind it with egg

0:54:33 > 0:54:37and breadcrumbs and you end up with some stuff that looks like that, OK?

0:54:37 > 0:54:40And you form it into little sausage-shaped things. Get it?

0:54:40 > 0:54:42That's why it's called a Glamorgan sausage.

0:54:42 > 0:54:44And you roll it in the breadcrumbs

0:54:44 > 0:54:48and Margaret tells me she sometimes puts chopped nuts around it.

0:54:48 > 0:54:49And it ends up looking like that.

0:54:49 > 0:54:52So come round here, Richard, one of those fluent panning shots,

0:54:52 > 0:54:55whatever you call them. It's a tracking shot, actually, Keith.

0:54:55 > 0:54:56..a pot which I have greased

0:54:56 > 0:54:59with a wonderful piece of traditional salt bacon.

0:54:59 > 0:55:01Very, very important, that.

0:55:01 > 0:55:04A couple of twizzles like that to get a bit of grease into the hot pan

0:55:04 > 0:55:08and then pop these in for about three or four minutes on each side.

0:55:08 > 0:55:11"How many sides does a sausage have?" I hear you cry.

0:55:11 > 0:55:13Several is the answer.

0:55:13 > 0:55:19Anyway, this is a coracle, the most ancient boat known to mankind.

0:55:19 > 0:55:22And here in Wales, they use it late at night - two of them, in fact,

0:55:22 > 0:55:24a man in each one, with a net stretched between them -

0:55:24 > 0:55:27to catch the sewin - or the sea trout - or the salmon.

0:55:27 > 0:55:29Well, I refused to go in one of those,

0:55:29 > 0:55:31so we're not doing that in this programme. OK?

0:55:31 > 0:55:34Especially after my wounds sustained while playing rugby.

0:55:34 > 0:55:36In the meantime, I'm going to have a little slurp

0:55:36 > 0:55:38of this excellent elderflower champagne...

0:55:38 > 0:55:41while I get Margaret to come and give me a hand

0:55:41 > 0:55:43because something here's been fascinating me.

0:55:43 > 0:55:46Something which she cooked earlier.

0:55:46 > 0:55:49Look at that. It's very beautiful. But what is it?

0:55:49 > 0:55:51That is my... One of my latest creations.

0:55:51 > 0:55:53It's laverbread roulade.

0:55:53 > 0:55:55The laverbread, as you probably heard already,

0:55:55 > 0:55:58is the seaweed found on the seashores of Wales

0:55:58 > 0:56:02and that is a black mess. It doesn't look all that appetising.

0:56:02 > 0:56:06Now, that is combined in with eggs and... Just eggs.

0:56:06 > 0:56:09And made into this cooked sort of souffle which is then rolled

0:56:09 > 0:56:12and filled, in this instance, with low-fat cream cheese,

0:56:12 > 0:56:15flavoured with a little orange, maybe you could put some ham in.

0:56:15 > 0:56:16Vary that as you wish.

0:56:16 > 0:56:20But it's used as a starter or as a nice buffet dish.

0:56:20 > 0:56:22Absolutely splendid.

0:56:22 > 0:56:25Do you mind if I just savage the end of it a bit? Have a little taste.

0:56:27 > 0:56:30This laverbread is really good news. Anyway, have a whizz around here.

0:56:30 > 0:56:32Oh, another whizz round?

0:56:32 > 0:56:34I think it's time to turn them over.

0:56:34 > 0:56:36Yes, a close-up on this, Richard, please.

0:56:36 > 0:56:40So we can all see what a little golden brown sausage looks like.

0:56:40 > 0:56:42That was a couple of minutes on each side.

0:56:42 > 0:56:44I think it's time for me to taste one.

0:56:44 > 0:56:46I think it's time for me to say, "Diolch yn fawr,"

0:56:46 > 0:56:49which means Welsh for "thank you very much" to Margaret.

0:56:49 > 0:56:51How do I say goodbye? Goodbye?

0:56:51 > 0:56:53Prynhawn da. Prynhawn da?

0:56:53 > 0:56:55Which is good afternoon.

0:56:55 > 0:56:56That's Irish. That's not Welsh.

0:56:56 > 0:56:58Thank you very much indeed.

0:57:03 > 0:57:06Of course, it's always great to see the man in action.

0:57:06 > 0:57:08We're not cooking live in the studio today.

0:57:08 > 0:57:10Instead, we're looking back at some of the great cooking

0:57:10 > 0:57:12from the Saturday Kitchen archives.

0:57:12 > 0:57:14Still to come on today's Best Bites...

0:57:14 > 0:57:16Gennaro Contaldo is already at the heady heights

0:57:16 > 0:57:18at the top of the Omelette Challenge leaderboard

0:57:18 > 0:57:21and it would be a tall order for Nathan Outlaw to better him.

0:57:21 > 0:57:24Gennaro also had a secret weapon up his sleeve.

0:57:24 > 0:57:25Find out how they both do

0:57:25 > 0:57:28in the Omelette Challenge a little later on.

0:57:28 > 0:57:31Northern Ireland's very own Paul Rankin makes a rich game pie.

0:57:31 > 0:57:34He fills the pie with game meat, herbs and garlic,

0:57:34 > 0:57:36encases it all in puff pastry

0:57:36 > 0:57:39and serves it with hot and sour red cabbage.

0:57:39 > 0:57:42And Charley Boorman faces his Food Heaven or Food Hell.

0:57:42 > 0:57:44Would he get his Food Heaven, partridge?

0:57:44 > 0:57:46He could be getting my pan-roasted partridge

0:57:46 > 0:57:48with creamed Brussels sprouts and chestnuts.

0:57:48 > 0:57:50Or would he get his dreaded Food Hell, squid?

0:57:50 > 0:57:53I could be cooking him a salt-and-pepper chilli squid

0:57:53 > 0:57:55with bok choy and spring onions.

0:57:55 > 0:57:58You can find out what he gets to eat at the end of today's show.

0:57:58 > 0:58:02Now, pudding is on the menu thanks to one of the world's best chefs.

0:58:02 > 0:58:06And it's time to get fruity with the brilliant Michel Roux.

0:58:06 > 0:58:09What are you cooking then, chef? Roasted pineapple. Yeah.

0:58:09 > 0:58:11And I'm going to serve it with a coconut ice cream.

0:58:11 > 0:58:13Now, you want me to get on with the ice cream.

0:58:13 > 0:58:16We've got milk and cream first of all, we bring to the boil.

0:58:16 > 0:58:20You've got coconut now? No, the cream goes after. You've got the coconut.

0:58:20 > 0:58:22Milk first. Milk first. Then you've got coconut.

0:58:22 > 0:58:25All right, that goes in there. If you wouldn't mind.

0:58:25 > 0:58:27Pop that in there. Then the creme anglaise. Thank you.

0:58:27 > 0:58:29OK, I'll do that. Is that custard, chef?

0:58:29 > 0:58:32Creme anglaise, is that custard, chef? I'm working!

0:58:32 > 0:58:34LAUGHTER

0:58:34 > 0:58:35Mind your fingers!

0:58:35 > 0:58:38I'm removing the top, you see? The green.

0:58:38 > 0:58:42Because I don't know what to buy for you later on,

0:58:42 > 0:58:45so I might give you the top. There you go!

0:58:45 > 0:58:48I'm keeping that for the presentation. OK.

0:58:48 > 0:58:54Is that it? Finished? Oh, no, no. We cut the bottom part as well.

0:58:54 > 0:58:57So about two centimetres. Yeah. That's it.

0:58:57 > 0:59:01And then we have a nice, stable base. Yeah.

0:59:01 > 0:59:05We peel by following...

0:59:06 > 0:59:09..the pineapple on the outside.

0:59:09 > 0:59:12Now, you've been a passionate lover of desserts all your life,

0:59:12 > 0:59:14not only just in the restaurant but writing books.

0:59:14 > 0:59:17You're just writing another book as well on desserts.

0:59:17 > 0:59:21Yes, which is full of desserts from other parts of the world as well.

0:59:21 > 0:59:22Because I travel.

0:59:22 > 0:59:24He's been all around the world and nicked all these recipes!

0:59:24 > 0:59:27Nicked them all! No, Brian! No(!)

0:59:27 > 0:59:28Not from you, anyway.

0:59:28 > 0:59:30LAUGHTER

0:59:31 > 0:59:34I've got the tiramisu with chestnut, I've got that pineapple,

0:59:34 > 0:59:37which is in the book, which I love because it's spicy.

0:59:37 > 0:59:39But you got this from...

0:59:39 > 0:59:41Weren't you working in the Caribbean at one time?

0:59:41 > 0:59:46Yes, I was working on a ship, a cruise liner. And I did...

0:59:46 > 0:59:50I found the pineapple while on cruises in the Caribbean.

0:59:50 > 0:59:53Vietnam was a good idea with the spices. I love the spices.

0:59:53 > 0:59:56Now what I'm going to do... I'm going to...

0:59:56 > 0:59:59get rid of those lovely, nasty little dark eyes, you see.

0:59:59 > 1:00:02OK, I'll get rid of this. Thank you very much.

1:00:02 > 1:00:04Instead of doing it with the point of my knife,

1:00:04 > 1:00:08I'm just going to do a lovely little...

1:00:08 > 1:00:11I'm cutting with the point of the knife, all along there.

1:00:11 > 1:00:14This will give it a presentation. It will be much better.

1:00:14 > 1:00:18It will look nice. Where did your love of desserts come from?

1:00:18 > 1:00:23One of the first shows I remember watching was you and your brother.

1:00:23 > 1:00:27I am sure that you haven't recovered.

1:00:27 > 1:00:30How is he anyway? I don't know.

1:00:30 > 1:00:32He doesn't know! Who wants to know?

1:00:33 > 1:00:34No, he is fine.

1:00:34 > 1:00:37I have just been spending a bit of time cooking with him

1:00:37 > 1:00:39for a television programme.

1:00:39 > 1:00:42But you have been working together on a new television programme?

1:00:42 > 1:00:44Tell us about that. Exciting? It is fantastic news.

1:00:44 > 1:00:49We have a television programme - The Roux Legacy.

1:00:49 > 1:00:52Yeah. Where we are going to get...

1:00:52 > 1:00:56Well, we are having the whole family involved.

1:00:56 > 1:00:58The two cousins together and so on.

1:00:58 > 1:01:01I had better put my glasses on.

1:01:01 > 1:01:02That's better.

1:01:02 > 1:01:05Look at that, it looks good? Yes, looks great.

1:01:05 > 1:01:07I have done enough then, that's it.

1:01:07 > 1:01:09That's it.

1:01:09 > 1:01:13So I'm taking one which I have just done when Brian Turner was trying cooking.

1:01:13 > 1:01:14About the programme,

1:01:14 > 1:01:17it's your entire family cooking together for the first time.

1:01:17 > 1:01:22Yes, the two cousins are cooking together, Michel and Alain and...

1:01:22 > 1:01:26I'm just, look at what I'm doing. I'm studying.

1:01:26 > 1:01:30And even your daughter is cooking on there as well. Yes, yes.

1:01:30 > 1:01:34Emily is cooking as well. We're all cooking. Albert and I are cooking.

1:01:34 > 1:01:38We haven't been cooking together for 25 years.

1:01:38 > 1:01:40Oh, Brian, it was really bad.

1:01:40 > 1:01:43LAUGHTER

1:01:43 > 1:01:46I had a week of spa afterwards.

1:01:46 > 1:01:47Is that because he was so good at it

1:01:47 > 1:01:49and you were struggling to keep up with him?

1:01:49 > 1:01:52Well, you know what, Albert didn't want to go to the camera.

1:01:52 > 1:01:54You know why?

1:01:54 > 1:01:58Because he says I am not going to cook, you don't look good enough.

1:01:58 > 1:02:00All right. So you are studding this with cloves.

1:02:00 > 1:02:03And we have the Roux Scholarship involved as well. Exactly.

1:02:03 > 1:02:06Well, we're all working together. Yes. That's lovely.

1:02:06 > 1:02:10Now I'm going to put oil because I am going to colour the pineapple.

1:02:10 > 1:02:14But not just any oil. This is rapeseed oil? Yes, is the best.

1:02:14 > 1:02:16From Yorkshire! From Yorkshire.

1:02:16 > 1:02:17Exactly.

1:02:17 > 1:02:22It's not French, it's Yorkshire. I'm doing the syrup. Here we are.

1:02:24 > 1:02:28So there's syrup in here. Lovely syrup.

1:02:28 > 1:02:32Some brown sugar. And sugar. Sorry if I am forcing you there.

1:02:32 > 1:02:35That's all right. That's the way to do it. Voila.

1:02:35 > 1:02:37Then we turn the pineapple around.

1:02:37 > 1:02:42We want to have nice colour, not burnt but nice colour. Star anise.

1:02:42 > 1:02:46There is quite a lot of star anise going in there. There is indeed.

1:02:46 > 1:02:49Szechuan pepper. Oops, crash.

1:02:49 > 1:02:51And then four spices.

1:02:51 > 1:02:55That's it. What are the four in there?

1:02:55 > 1:02:57I think it's ginger. Yeah.

1:02:57 > 1:03:00I think it's cinnamon. Yeah. Nutmeg?

1:03:00 > 1:03:03Cloves. And nutmeg. Well done.

1:03:03 > 1:03:05He was trying to get me there?

1:03:06 > 1:03:08Nobody knows if it's true anyway.

1:03:10 > 1:03:12That is colouring nicely.

1:03:12 > 1:03:17Now, don't take too much of that oil, it is very good. It goes high.

1:03:17 > 1:03:22So that normally should be boiling and I have got it there.

1:03:22 > 1:03:29It should be cooking for at least 45 minutes. So we are reducing it down?

1:03:29 > 1:03:35We are reducing it to three quarters. Then what you get, perfect.

1:03:35 > 1:03:37Well done.

1:03:40 > 1:03:44What we do, it's been boiling, cooking.

1:03:44 > 1:03:46What we get is that lovely result.

1:03:46 > 1:03:48This beautiful syrup. Take this out?

1:03:48 > 1:03:50Yes, please, thank you.

1:03:50 > 1:03:51Here we are. How is your ice cream doing?

1:04:00 > 1:04:02You have been trying to colouring the pineapple, thank you.

1:04:02 > 1:04:06I'm so pleased I've got a good commis.

1:04:06 > 1:04:10And you've got James as well(!) Please!

1:04:10 > 1:04:13Right, that's the ice cream, and the cream in there now? Yes, please.

1:04:13 > 1:04:18Then the coconut? Coconut, to infuse. That's going in the oven.

1:04:18 > 1:04:21And then the rum? Yeah! All the rum.

1:04:21 > 1:04:24There you go. We leave that to cover and then you strain it off.

1:04:24 > 1:04:27When it's cold, strain it off and churn it. Churn it for 20 minutes

1:04:27 > 1:04:31and you've got a lovely ice cream. Now, what has happened there?

1:04:31 > 1:04:37I need a spoon. That is being cooked at 180 degrees centigrade.

1:04:37 > 1:04:43For about 35-40 minutes. That is the roast pineapple. It looks nice?

1:04:43 > 1:04:46Good. So we have had to be quick.

1:04:46 > 1:04:48We've got two minutes left.

1:04:50 > 1:04:51I am like Brian, bah, bah bah!

1:04:51 > 1:04:53LAUGHTER

1:04:55 > 1:04:58I know you, Brian. Tell us about this book.

1:04:58 > 1:05:03What is this, this is your number...? How many books? 12.

1:05:03 > 1:05:08Number 12, yes. Desserts Around The World. Over 100 recipes.

1:05:08 > 1:05:11It is easy-peasy because my granddaughters have been

1:05:11 > 1:05:15working on that book, 16 years old, 18 years old and 20 years old.

1:05:15 > 1:05:16It is the book to use

1:05:16 > 1:05:19if you love dessert or you want to learn about dessert.

1:05:19 > 1:05:25Now, pineapple goes on the tray or big dish. It is Christmas, remember.

1:05:25 > 1:05:30So you've got to have a lovely dish. Two slices on each side.

1:05:31 > 1:05:34A little star anise on the top.

1:05:34 > 1:05:38Then that syrup, the juice of the pineapple has run into the syrup.

1:05:38 > 1:05:43You understand that? I've watched it. I can see from here, Chef, it's fine.

1:05:43 > 1:05:46Then what you do, you do that.

1:05:46 > 1:05:50A little bit of the syrup on it, drizzle it, voila.

1:05:50 > 1:05:56And you can put a bit of ice cream next to it. Perfect.

1:05:56 > 1:06:00You can even put a bit of syrup in there.

1:06:00 > 1:06:02And everything can be ready the day before

1:06:02 > 1:06:04and you roast the pineapple on the day.

1:06:04 > 1:06:09Remind us what that is again? Roasted pineapple, coconut ice cream.

1:06:09 > 1:06:10By James and Michel.

1:06:10 > 1:06:12Exactly!

1:06:12 > 1:06:14APPLAUSE

1:06:17 > 1:06:20We didn't get a round of applause, did we? We did not.

1:06:20 > 1:06:23And I made a souffle in six minutes!

1:06:23 > 1:06:27Right, there you go, over here. Have a seat over here, Michel. OK.

1:06:27 > 1:06:29I don't know where you start on this one, Patsy.

1:06:29 > 1:06:31Well, I'm going to let everyone dig in first

1:06:31 > 1:06:33because of my germs.

1:06:33 > 1:06:34We'll move that out of the way.

1:06:34 > 1:06:36Wow! Yeah, lovely.

1:06:36 > 1:06:38I'm not a pineapple fan, but I'm going to try it.

1:06:38 > 1:06:40Brian, another Christmas decoration, there you go.

1:06:40 > 1:06:44I tell you what, lad, you are saving yourself a lot of brass.

1:06:45 > 1:06:50Dive into that, tell us what you think. The smell is fantastic.

1:06:50 > 1:06:53It should be left out of the oven for about 20 minutes before you

1:06:53 > 1:06:55start to carve it.

1:06:55 > 1:06:58I've seen that type of pineapple on a rotisserie as well.

1:06:58 > 1:07:00Well, we know who does one, don't we? Exactly.

1:07:00 > 1:07:05Delicious. Happy with that? I've done it this way years ago.

1:07:05 > 1:07:08We know where it comes from. It's fantastic.

1:07:08 > 1:07:11I did go to the Caribbean a couple of years ago for Christmas.

1:07:11 > 1:07:16I had a pina colada on Christmas Day. It's reminding me of that.

1:07:16 > 1:07:18Great. So simple, prepare it in advance.

1:07:18 > 1:07:21Yes. You can put it on the table for Christmas afternoon even.

1:07:21 > 1:07:25Brian, you are not going to get any, the more you keep looking at it.

1:07:25 > 1:07:27You've got to save some for the girls over there.

1:07:32 > 1:07:34That is a bit better than leftover Christmas cake.

1:07:34 > 1:07:37Now, when Nathan Outlaw went head-to-head with Gennaro Contaldo

1:07:37 > 1:07:40at the Omelette Challenge, he needed to up his game

1:07:40 > 1:07:43if he was to come anywhere near the top of the leaderboard.

1:07:43 > 1:07:46But would either of them succeed? Enjoy this one.

1:07:46 > 1:07:48Right, let's get down to business. All the chefs that come onto

1:07:48 > 1:07:51the show battle it out against the clock and each other to test how

1:07:51 > 1:07:53fast they can make a simple three-egg omelette.

1:07:53 > 1:07:57Nathan, just outside of our leaderboard here.

1:07:57 > 1:08:0022.96 seconds, pretty respectable time.

1:08:00 > 1:08:02But you've got a long way to go to beat the guy

1:08:02 > 1:08:07who has been at the top of our board, Gennaro here. 16.36 seconds.

1:08:07 > 1:08:10However... More, more, more. He has been there for more than a year.

1:08:10 > 1:08:14However, tall order. 6 foot 5, but you have a secret weapon?

1:08:14 > 1:08:18I've got a secret weapon. Yeah.

1:08:18 > 1:08:20Watch me. Yay!

1:08:22 > 1:08:25He feels happy now. Right. Usual rules apply.

1:08:27 > 1:08:30Three-egg omelette, cooked as fast as you can.

1:08:30 > 1:08:34Let's put the clocks on the screen, please. Are you ready?

1:08:34 > 1:08:37Up against the fastest omelette maker in Britain at the moment.

1:08:37 > 1:08:39I know. Ready? Three, two, one. Go!

1:08:44 > 1:08:46Can he beat his 16 seconds?

1:08:46 > 1:08:49You're doing it slightly differently.

1:08:49 > 1:08:51Somebody e-mailed you, didn't they? They did.

1:08:51 > 1:08:54They e-mailed me yesterday.

1:08:54 > 1:08:57And said do this. Crack the eggs in the pan.

1:08:57 > 1:08:59He's catching you up there.

1:08:59 > 1:09:01He's caught you up. Look at that.

1:09:01 > 1:09:03Oh! What's going on?

1:09:03 > 1:09:05He's caught you up. Oh, no!

1:09:07 > 1:09:09My college lecturers are going to be like...

1:09:09 > 1:09:11Have you got her e-mail address? Oh, my God.

1:09:13 > 1:09:15Nathan.

1:09:15 > 1:09:18He sabotaged my pan. Look at that.

1:09:18 > 1:09:20He sabotaged my pan before.

1:09:20 > 1:09:24Stop moaning, it's like being at school.

1:09:24 > 1:09:28Children. Look at that. It's not really an omelette, is it?

1:09:28 > 1:09:30Well, it's a one-egg omelette.

1:09:30 > 1:09:33This one, however. Look at that.

1:09:33 > 1:09:36People say it is not an omelette but that is. It is.

1:09:36 > 1:09:41Funny enough, his nuggets were burnt but his omelette's not.

1:09:41 > 1:09:45You burned my nuggets. Bless him!

1:09:45 > 1:09:48How did you do that? Secret weapon.

1:09:50 > 1:09:54You work quicker. You work quicker.

1:09:54 > 1:09:57Gennaro.

1:10:00 > 1:10:03Do you think you have beaten your time? Ahhhh... No.

1:10:04 > 1:10:07The weird thing is, you'd have beaten a lot of people on there.

1:10:07 > 1:10:12You'd have been in fifth place. 19.96 seconds. Yes!

1:10:12 > 1:10:14Still extremely quick.

1:10:19 > 1:10:21Better luck next time, boys.

1:10:21 > 1:10:24Now, if you're looking for something warm and hearty to serve at this

1:10:24 > 1:10:26time of the year, you can't beat a bit of game.

1:10:26 > 1:10:29Paul Rankin has just recipe.

1:10:29 > 1:10:32Game pie, we're going to serve it with red cabbage, apples

1:10:32 > 1:10:35and raisins and vinegar and ginger in there.

1:10:35 > 1:10:37That's what I'm going to be doing.

1:10:37 > 1:10:42The pie we are making up with, it's quite a saucy pie. Right.

1:10:42 > 1:10:47So this is like a pasty? It's kind of like a big...

1:10:47 > 1:10:50How do you get the lid off this thing?

1:10:51 > 1:10:55Ain't you smart! Don't ask him, please!

1:10:57 > 1:11:00I start with some good quality sausage meat in there.

1:11:00 > 1:11:03Then I've got some really fatty bacon.

1:11:03 > 1:11:07We need the fat in there because game is classically very lean.

1:11:07 > 1:11:12Right. So you need the fat to bring the moisture into it.

1:11:12 > 1:11:16The livers also bring a bit of moisture. These are chicken livers.

1:11:16 > 1:11:20You have to cut off any of that connective tissue.

1:11:20 > 1:11:22How are you with game? Are you all right with game?

1:11:22 > 1:11:24No. Her nose is curling up a bit.

1:11:24 > 1:11:29No, no. I think game has a very bad rap because in the old days,

1:11:29 > 1:11:33the posh folk used to hang it down in their cellars and it was almost rotten, you know?

1:11:33 > 1:11:39It was. But game doesn't need to be strong, strong in favour.

1:11:39 > 1:11:43Something like pheasant is a very approachable bird.

1:11:43 > 1:11:47"A very approachable bird"? It's very mellow and a delicious mild flavour.

1:11:47 > 1:11:51Do you want the vinegar in here as well. We start off with the butter.

1:11:51 > 1:11:56Right. Should have been in the pan. It is in the pan, don't worry.

1:11:56 > 1:11:59I would normally use thighs in this but we don't have time.

1:11:59 > 1:12:04You stew this for an hour and a half? It cooks for about an hour.

1:12:04 > 1:12:06This is what we end up with. This one here.

1:12:06 > 1:12:09Turn that one down and you can finish off.

1:12:09 > 1:12:12When you are boning out your pigeon or your pheasant, it is

1:12:12 > 1:12:18just the same as boning a chicken. This is your breastbone.

1:12:18 > 1:12:21Your knife goes tight against the breastbone then use your hands

1:12:21 > 1:12:27a lot to tease it away. Then cut it off.

1:12:27 > 1:12:30But the hen bird, the female pheasant, is slightly smaller?

1:12:30 > 1:12:33The hen bird, and it is also the preferable eat, James.

1:12:33 > 1:12:36Yeah.

1:12:36 > 1:12:38The male one can be just a little bit tough.

1:12:38 > 1:12:42You want to trim it up a little bit cos sometimes with game you get

1:12:42 > 1:12:45these little pieces, which are slightly damaged.

1:12:45 > 1:12:47I can show you this with the pigeon.

1:12:47 > 1:12:49You can just pull the skin off these.

1:12:49 > 1:12:52Alex is trying to look convinced. No, I have plucked a pigeon before.

1:12:52 > 1:12:55Have you? Yes. What show was that?

1:12:55 > 1:13:00It was a kids' programme but we were cooking food from the '70s, I think.

1:13:00 > 1:13:03Pigeon was quite big then. That was quite nice actually.

1:13:03 > 1:13:10So this will work better if your meat is really cold.

1:13:10 > 1:13:13When you're making things like pates, terrines and things like

1:13:13 > 1:13:19that, basically this is a pate mixture which we put inside a pastry.

1:13:19 > 1:13:23We had Michel Roux on and he was doing the terrine, and he was mixing it over ice. That's the idea.

1:13:23 > 1:13:28That's interesting because, basically,

1:13:28 > 1:13:33I learned to do this type of dish when I was working for

1:13:33 > 1:13:37Albert Roux at the Gavroche, which Michel Junior is now the chef of.

1:13:39 > 1:13:43So, but this is an easy version.

1:13:43 > 1:13:46Believe it or not. So you want a clove of garlic? Clove of garlic.

1:13:46 > 1:13:49You can get your butcher to do all this for you, can't you?

1:13:49 > 1:13:51He can mix and match the game?

1:13:51 > 1:13:52Well, I don't think...

1:13:52 > 1:13:55The butcher will take the meat off the bone sort of thing.

1:13:55 > 1:13:58But you really want to be mixing this sort of thing up yourself.

1:13:58 > 1:14:02We've one shallot going in there, a bit of thyme and parsley.

1:14:02 > 1:14:04You've got the garlic in there.

1:14:04 > 1:14:08It's in there already. We want these big, heady flavours going in,

1:14:08 > 1:14:11because your game flavours are really fairly strong.

1:14:11 > 1:14:14Right. Bit of parsley.

1:14:14 > 1:14:16Instead of using pheasant and pigeon,

1:14:16 > 1:14:20you could mix this with venison, I suppose? Any game at all really.

1:14:20 > 1:14:24The base for the whole thing is the sausage meat and the bacon. Yeah.

1:14:24 > 1:14:27Any game trim at all can go in there.

1:14:27 > 1:14:32Now, you're back in the kitchen at Cayenne and it's kind of re-fired your passion for food.

1:14:32 > 1:14:34And it's wearing me out, I think.

1:14:37 > 1:14:41So, I'm going to just blitz this up. No seasoning yet. Thanks, James.

1:14:41 > 1:14:45Seasoning, half a teaspoon of salt. Black pepper.

1:14:45 > 1:14:47A good whack of black pepper.

1:14:47 > 1:14:50You can put a bit of juniper in if you want.

1:14:50 > 1:14:53Yeah, that would be crushed juniper, yeah?

1:14:53 > 1:14:55Yeah, you could do that.

1:14:55 > 1:14:58I'm going to start this little sauce while you give it

1:14:58 > 1:14:59a quick blitz.

1:15:00 > 1:15:02For the sauce we've got some gravy.

1:15:05 > 1:15:08Do you want me to show you how to use this machine? Gennaro.

1:15:08 > 1:15:11That's why, you've taken this bit? Where's that bit?!

1:15:11 > 1:15:15You've lost that. I took that out, did I? Yeah, you took it out.

1:15:17 > 1:15:19It doesn't need a lot of time, stop, stop.

1:15:21 > 1:15:22Some gravy. Stop!

1:15:23 > 1:15:26Some cream. Yes, that's enough. Yeah.

1:15:26 > 1:15:29Because we have the mince already in there.

1:15:29 > 1:15:33We've got some whisky going in there and some green peppercorns.

1:15:33 > 1:15:36So I need the pastry, James. Right. The pastry is in the fridge.

1:15:36 > 1:15:42I call it a pie, but really it is like a game pithivier.

1:15:42 > 1:15:44A pithivier is what you're making...

1:15:44 > 1:15:46Well, I'm going to make it in a minute.

1:15:46 > 1:15:51A pithivier is, classically, a sort of almond, buttery pie.

1:15:51 > 1:15:53This part is quite important,

1:15:53 > 1:15:58where you bring it all together without mincing it. Let me do this.

1:15:58 > 1:16:00Carry on. I'm using this as the base.

1:16:00 > 1:16:04It is quite good to actually egg wash the whole thing sometimes,

1:16:04 > 1:16:08it stops a little bit of the moisture going through, I find.

1:16:08 > 1:16:10He's put on slightly too much.

1:16:13 > 1:16:19On goes, you can see the beautiful colour on that, the richness of it.

1:16:19 > 1:16:22Yep. Bit of this? Yes, off you go.

1:16:22 > 1:16:25This is where you get a pithivier. James is the maestro at this now.

1:16:25 > 1:16:28I'm glad I'm doing this show with you cos normally in the restaurant,

1:16:28 > 1:16:32I would give this over to the pastry chef and say, "Finish that for me."

1:16:32 > 1:16:36Thanks! So the idea of this is what you do next.

1:16:36 > 1:16:38OK? You get a table knife.

1:16:38 > 1:16:41You get a dome shaped piece on here.

1:16:41 > 1:16:43You use a table knife because it doesn't cut into it too much.

1:16:43 > 1:16:47The idea being, use the edge at an angle, you take the top

1:16:47 > 1:16:49and you curve, little cuts into it

1:16:49 > 1:16:52and curl it round at the same time.

1:16:55 > 1:16:57Now this is how to get the pithivier.

1:16:57 > 1:17:00Very pretty. Yes, very pretty.

1:17:00 > 1:17:05Yes, very nice, I like that. You go all the way round - like that.

1:17:05 > 1:17:08I'm just getting this apple into the cabbage.

1:17:08 > 1:17:10This cabbage has dropped down.

1:17:10 > 1:17:14Do you see how full the pan was when James started the cabbage?

1:17:14 > 1:17:19OK, all we have to do now is add in the apple for the last half-hour.

1:17:19 > 1:17:22So if you'd all come back in half an hour.

1:17:22 > 1:17:24When you put the egg wash in,

1:17:24 > 1:17:27just follow the direction of the cut, like that.

1:17:27 > 1:17:30Pressing it all down so that the cuts you made go nice and flat.

1:17:30 > 1:17:33You can do this before or afterwards.

1:17:33 > 1:17:35You take literally, a bit of that.

1:17:35 > 1:17:38What you need to do with the classic pithivier,

1:17:38 > 1:17:39you always have a hole in the top.

1:17:39 > 1:17:43Otherwise the pastry underneath is going to get soggy while it cooks.

1:17:43 > 1:17:44Yeah, because...

1:17:44 > 1:17:48When you're cooking burgers or you're cooking sausages or steak,

1:17:48 > 1:17:50they give off moisture, don't they?

1:17:50 > 1:17:53It comes down onto the plate or whatever.

1:17:53 > 1:17:57So, what I'm doing now, very much with cabbage,

1:17:57 > 1:17:59it's the sort of thing you baby along, you know.

1:17:59 > 1:18:01I'm always sort of tasting it and...

1:18:01 > 1:18:02Is that the one that's finished?

1:18:02 > 1:18:05This is the one that's finished. The apple goes in there.

1:18:05 > 1:18:09The apple goes in that one. After another half-hour, there it is.

1:18:09 > 1:18:13I taste it as I go along, adding more sugar,

1:18:13 > 1:18:15a little bit more vinegar, a little bit more salt.

1:18:15 > 1:18:17How long would you bake that for?

1:18:17 > 1:18:19It takes about half an hour, 35 minutes.

1:18:19 > 1:18:22Very hot oven or...? No, er, 180. OK, That goes in.

1:18:22 > 1:18:26180. So we're basically there, James.

1:18:26 > 1:18:29And that's what you end up with, you see? Yeah.

1:18:29 > 1:18:32Do you want...? That's nice. Wow.

1:18:32 > 1:18:34Where's the plates?

1:18:34 > 1:18:37I shall get you a plate, you get a knife and... Is this a plate?

1:18:37 > 1:18:38I'll get you a plate. There you go.

1:18:38 > 1:18:41Now, a tart like this for a main course,

1:18:41 > 1:18:44you're going to serve between four and six people.

1:18:44 > 1:18:46Four and six?! Yeah.

1:18:46 > 1:18:49Two at my house, mate, that! Oh, come on.

1:18:49 > 1:18:52Six? Mine as well! Eh?

1:18:52 > 1:18:56Look at that. That's pre-dinner drinks, that slice! Look at that.

1:18:56 > 1:18:59Beautiful. Nice bit of that.

1:18:59 > 1:19:01And the cabbage...

1:19:01 > 1:19:03I've finished it off with a little bit more vinegar,

1:19:03 > 1:19:05a little bit more sugar,

1:19:05 > 1:19:08and some white pepper to make it slightly hot.

1:19:08 > 1:19:10I call this hot and sour red cabbage.

1:19:10 > 1:19:13What have you got in the sauce again? It's just a very simple...

1:19:16 > 1:19:19Green peppercorns, cream, a little bit of whisky,

1:19:19 > 1:19:22and a little bit of just gravy, you know, leftover gravy.

1:19:22 > 1:19:23OK. Sounds good to me.

1:19:26 > 1:19:29Looks good to me. And there we have...game tart.

1:19:29 > 1:19:31Hot and sour cabbage.

1:19:31 > 1:19:33Green peppercorn cream.

1:19:33 > 1:19:35Worth the effort, I'm sure you'll agree.

1:19:41 > 1:19:44I'm thinking I should take this bit. But there you go.

1:19:44 > 1:19:46You can have that for your drive home.

1:19:46 > 1:19:48I'm thinking, "Where's the rest of it?" I know.

1:19:48 > 1:19:51Dive into that, tell us what you think. Thanks.

1:19:51 > 1:19:53Something that you would attempt at home?

1:19:53 > 1:19:56Er, this looks a little bit complicated for me, James.

1:19:56 > 1:19:59Really, you could do the same thing with chicken.

1:19:59 > 1:20:02Because with your sausage meat base and your bacon,

1:20:02 > 1:20:04you could just add in chicken. You could do.

1:20:04 > 1:20:08It would be lovely. Maybe a bit of leek in there instead of the...

1:20:08 > 1:20:10That's really nice.

1:20:10 > 1:20:13I thought you were being a bit stingy with the piece, to be honest.

1:20:13 > 1:20:16But it turns out...it's rich. It's very rich.

1:20:16 > 1:20:19Once you get your spuds on there and your veg on the side...

1:20:19 > 1:20:22And the red cabbage is really nice as well.

1:20:22 > 1:20:24You need that for a bit of freshness, don't you?

1:20:24 > 1:20:27You can mix and match this. If you want to put layers of...

1:20:27 > 1:20:31maybe some chicken in there if you want. Absolutely. Another...

1:20:31 > 1:20:33Chutney would be good instead of the cabbage, maybe.

1:20:33 > 1:20:35I've made that already.

1:20:40 > 1:20:42I'd have served one pie per person.

1:20:42 > 1:20:45Charley Boorman has travelled around the world on his motorbike

1:20:45 > 1:20:47and sampled plenty of food along the way,

1:20:47 > 1:20:50but he's never tried a decent bit of squid.

1:20:50 > 1:20:53So he was hoping for partridge and Brussels sprouts instead,

1:20:53 > 1:20:55but the decision, of course, was not his to make.

1:20:55 > 1:20:57Let's find out what he got.

1:20:57 > 1:20:59Everyone in the studio has made their minds up.

1:20:59 > 1:21:04Charley, just remind you, Food Heaven? Food... Well... The old partridge?

1:21:04 > 1:21:05Partridge, which is just fantastic.

1:21:05 > 1:21:07It doesn't look quite so nice just there, but...

1:21:07 > 1:21:09It's in the oven, I promise you.

1:21:09 > 1:21:11Could be with shaved Brussels sprouts here,

1:21:11 > 1:21:14with chestnuts and cream. Very winter sort of warmer.

1:21:14 > 1:21:17Alternatively, another winter warmer could be the old Food Hell,

1:21:17 > 1:21:18which we've got over here. Squid.

1:21:18 > 1:21:21I could... How could that be a winter warmer?

1:21:21 > 1:21:24Because it's with pepper and Szechuan pepper. It's sort of...

1:21:24 > 1:21:25Chilli, ginger, all that kind of stuff.

1:21:25 > 1:21:28But this is supporting local farmers, the British countryside.

1:21:28 > 1:21:31It's local squid. Yeah, right!

1:21:31 > 1:21:34You're talking to the wrong person. How do you think they've decided?

1:21:34 > 1:21:35We know what everybody wanted at home.

1:21:35 > 1:21:39I've got a feeling it's going to be Food Hell, sadly.

1:21:39 > 1:21:42I have to say he was charming the ladies over there in the VT

1:21:42 > 1:21:46and they've gone for Food Heaven. Have they? Oh, girls, thank you!

1:21:46 > 1:21:49But, unfortunately, these two didn't. You've got Food Hell.

1:21:49 > 1:21:52So there you go, you've got squid. We can lose that.

1:21:52 > 1:21:54You can take that away. Put that on your bike.

1:21:54 > 1:21:57We'll lose these two guys... Out of the way.

1:21:57 > 1:21:59I'm off, guys. I'll see you later. I'm really disappointed.

1:21:59 > 1:22:02OK, the ingredients... I thought you were my friends, I did.

1:22:02 > 1:22:05..for our squid. You're going to like this, Charley, honestly.

1:22:05 > 1:22:07Convert me. We've got in here...

1:22:07 > 1:22:10Lose that one, please, if you could do. Very well.

1:22:10 > 1:22:12We've got squid, of course. We've got black pepper

1:22:12 > 1:22:14and Szechuan pepper. Bit of salt.

1:22:14 > 1:22:17Ginger, garlic, a touch of chilli.

1:22:17 > 1:22:19We've got some lime, some onion

1:22:19 > 1:22:22and then some bok choy over here, sesame oil.

1:22:22 > 1:22:25Now, if you can cook... Chop the garlic nice and fine, please.

1:22:25 > 1:22:28Chop the ginger nice and fine, and the chilli, no seeds,

1:22:28 > 1:22:29and those on the bias.

1:22:29 > 1:22:32Is that what we're going to call it? En sifflets. Bias. En sifflets.

1:22:32 > 1:22:34En sifflets? En sifflets?

1:22:34 > 1:22:36On the bias. There we go.

1:22:36 > 1:22:40Right. It always sounds good... Anything in French...

1:22:40 > 1:22:43En sifflets? ..when you talk about food, it always sounds so lovely.

1:22:43 > 1:22:47It's like saying a plate of seafood or a plateau de fruits de mer.

1:22:47 > 1:22:50It's sort of more... It just makes you want to eat it.

1:22:50 > 1:22:52Eat it, yeah. Like squid.

1:22:52 > 1:22:55Like squid. Like squid. Right, what I'm going to do is toast off...

1:22:55 > 1:22:57What we've got in here is the Szechuan pepper

1:22:57 > 1:22:59and the black pepper.

1:22:59 > 1:23:02You want the seeds out of the chilli, presumably? Yes, please.

1:23:02 > 1:23:04Get these nice and hot and we're going to toast these.

1:23:04 > 1:23:06Meanwhile, turn our attention to the squid,

1:23:06 > 1:23:08because this dish is very quick to cook,

1:23:08 > 1:23:11especially when you've got three chefs in the studio.

1:23:11 > 1:23:13But what we are going to do is just basically

1:23:13 > 1:23:15just cut this through. So we just...

1:23:15 > 1:23:19Is it supposed to be burning? Toasting, Charley.

1:23:19 > 1:23:21Toasting, Charley. There you go.

1:23:21 > 1:23:23We're going to chop the squid.

1:23:23 > 1:23:27Like that. And all we do is just empty these out

1:23:27 > 1:23:29and make sure your squid is nice and clean.

1:23:29 > 1:23:31They can come out, they can go straight into there.

1:23:31 > 1:23:32There you go.

1:23:32 > 1:23:36Try and get them IN there, Charley. Do you want me to turn this off?

1:23:36 > 1:23:37No, keep it hot.

1:23:37 > 1:23:40And if you could grind those down, that would be great. I can do that.

1:23:40 > 1:23:42A bit of salt in there. A bit of salt.

1:23:42 > 1:23:45There's no such thing as a free lunch. I'm a Yorkshireman.

1:23:45 > 1:23:47Crocodile arms. Exactly.

1:23:47 > 1:23:49So we take the squid and basically

1:23:49 > 1:23:52open these up like that,

1:23:52 > 1:23:56just cut them through just slightly. Just literally rest the knife on it.

1:23:56 > 1:23:58All we're doing is making these little squares in there,

1:23:58 > 1:24:00almost scoring it just nicely.

1:24:00 > 1:24:01So I suppose, Charley, on your travels,

1:24:01 > 1:24:04you've had a lot of squid which wasn't very nice?

1:24:04 > 1:24:05That's your problem.

1:24:05 > 1:24:08Yeah. It's never been cooked by master chefs.

1:24:08 > 1:24:12Well, it's the quality, honestly. It's really hard to get good stuff.

1:24:12 > 1:24:15And I really do judge a good fish restaurant by the quality

1:24:15 > 1:24:18of its squid, calamari cooking.

1:24:18 > 1:24:21But I suppose, you know, it's how you cook it

1:24:21 > 1:24:24and it can so easily be overdone and it's ruined.

1:24:24 > 1:24:27Also I think a lot of it these days, particularly in the Mediterranean,

1:24:27 > 1:24:29sadly, has been frozen for ever.

1:24:29 > 1:24:31It helps to have fresh squid.

1:24:31 > 1:24:33It is. There you go.

1:24:33 > 1:24:36The secret of this is a very, very hot wok. So, nice and hot.

1:24:36 > 1:24:38We've got a little bit of nut oil in here.

1:24:38 > 1:24:40The bok choy is cooking away nicely.

1:24:40 > 1:24:43Over here we've got the rest of our ingredients. There we go.

1:24:43 > 1:24:45Plenty of spring onion, guys.

1:24:45 > 1:24:47Chop this through as well.

1:24:47 > 1:24:48Like that.

1:24:48 > 1:24:51One of my other favourite things is langoustines, which

1:24:51 > 1:24:56for years have been unrecognised, haven't they? It's just scampi.

1:24:56 > 1:24:58And made into scampi, which is just disastrous.

1:24:58 > 1:25:00But the langoustine is very hard to cook, too.

1:25:00 > 1:25:04If you're in a good restaurant, a fish restaurant,

1:25:04 > 1:25:06with the langoustine, yes...

1:25:06 > 1:25:07This I only wanted slightly grinding up,

1:25:07 > 1:25:10but seeing as this fellow has got arms like Popeye,

1:25:10 > 1:25:12I've now got paste.

1:25:12 > 1:25:14It's like dust. Look at that.

1:25:14 > 1:25:16It looks like the stuff in Africa.

1:25:16 > 1:25:19We are going to saute that off, nice and quick.

1:25:19 > 1:25:22Now, at the same time we are going to cook the rest of our ingredients.

1:25:22 > 1:25:24We've got our little bit of spring onion, our ginger.

1:25:24 > 1:25:26They can go in there. Frying away.

1:25:26 > 1:25:30All together, can they? I'll mix them all together, I'm assuming.

1:25:30 > 1:25:32There we go. All of it?

1:25:32 > 1:25:34Go on. I like it nice and spicy, go on.

1:25:34 > 1:25:37All of it. Give that a quick mix.

1:25:37 > 1:25:39Pour this back into the wok now.

1:25:39 > 1:25:41Keep the wok nice and hot,

1:25:41 > 1:25:44and at the same time we can grab some of this.

1:25:44 > 1:25:46But I think squid takes on so much great flavour, doesn't it,

1:25:48 > 1:25:48particularly chilli?

1:25:48 > 1:25:51Particularly chilli. It's quite absorbent, then, is it?

1:25:51 > 1:25:55I think it goes particularly well with strong flavours like chilli.

1:25:55 > 1:25:56I think it goes really nicely.

1:25:56 > 1:25:58Is it just to hide the taste of the squid?

1:25:58 > 1:26:01So, you put loads of stuff in it just so you don't taste it.

1:26:01 > 1:26:05I know you're going to enjoy this, Charley. Yes, I am.

1:26:05 > 1:26:06I'll eat anything.

1:26:06 > 1:26:09Another great thing I love with squid is chorizo,

1:26:09 > 1:26:11which I think is wonderful. Yeah, that is true.

1:26:11 > 1:26:15Great, great sausage. Lime over the top.

1:26:15 > 1:26:17Fresh lime. Over the top of there.

1:26:17 > 1:26:20I'm trying to convince myself, yes.

1:26:20 > 1:26:23Now, remember, no need to season this, of course,

1:26:23 > 1:26:25because we've got the pepper in there as well.

1:26:25 > 1:26:27Might want a little bit of salt, which I've got in there anyway.

1:26:27 > 1:26:29But just a touch more. There you go.

1:26:29 > 1:26:31Bit of that. Give it a quick mix.

1:26:31 > 1:26:35And all we do is just literally pile that up. Wow.

1:26:35 > 1:26:37And all the colours speak for itself, I think.

1:26:37 > 1:26:39Looks rather nice.

1:26:39 > 1:26:43Like that. Just a quick, simple meal.

1:26:43 > 1:26:45And then finally, we'll grab

1:26:45 > 1:26:48some sesame oil over the top.

1:26:49 > 1:26:52Just drizzle that over the top. It doesn't look that bad.

1:26:52 > 1:26:55It looks great. Yeah. A little bit of lime over the top.

1:26:55 > 1:26:56Dive into that.

1:26:56 > 1:26:59Yeah, get in.

1:26:59 > 1:27:01I have to say, a lot of people watching this might think

1:27:01 > 1:27:03squid is their idea of Food Hell, like you.

1:27:03 > 1:27:05But I think it does really work, this.

1:27:05 > 1:27:08I must say, I quite like the legs, if I'm going to go for any squid.

1:27:08 > 1:27:11I'll get the wine while you dive in. What do you think of that?

1:27:11 > 1:27:13That's not bad, actually, I must say.

1:27:13 > 1:27:15I quite like that.

1:27:15 > 1:27:16You quite like that?

1:27:16 > 1:27:18It's only cos I'm starving hungry and I just, you know...

1:27:18 > 1:27:21I'll eat anything at this stage. Thanks very much. Yeah, Cheers(!)

1:27:21 > 1:27:24It's tender, though. It doesn't taste like rubber bands.

1:27:24 > 1:27:26It is. I suppose...

1:27:27 > 1:27:29I'm just trying to get through it now.

1:27:29 > 1:27:33That was a bit big, that piece. I thought it was a bit adventurous.

1:27:33 > 1:27:35You might get a taste, girls, so there you go.

1:27:35 > 1:27:38I think the secret of this, I don't know about you, Rick,

1:27:38 > 1:27:41you said most restaurants, they stand by their squid.

1:27:41 > 1:27:44The secret of that is, don't buy frozen squid, really. That's true.

1:27:44 > 1:27:48Fresh as... Cook it as quickly as you can. And there we go.

1:27:52 > 1:27:54Sorry you got your hell, Charley.

1:27:54 > 1:27:56But that really is a great recipe for New Year.

1:27:56 > 1:27:58Well, that's it for today's Best Bites.

1:27:58 > 1:28:01If you want to try cooking any of the great food you've seen today,

1:28:01 > 1:28:04you can find, of course, all the recipes on our website.

1:28:04 > 1:28:06Just go to bbc.uk/food/recipes.

1:28:06 > 1:28:10There are plenty of seasonal ideas on there for you to choose from.

1:28:10 > 1:28:13So have a happy New Year and I'll see you again next time.

1:28:13 > 1:28:15Bye for now.

1:28:15 > 1:28:16Bye!