Sunday Edition Saturday Kitchen Best Bites

Good morning. I hope you've saved some space

after all the Christmas treats

because there's plenty of great cooking in store

on today's Best Bites.

And welcome to the show.

With New Year nearly upon us,

we've rounded up some world-class chefs

to cook some stunning dinner party fare for you this morning.

As well, we'll be joined by celebrity guests

who are more than happy to try the food too.

Hairy Biker Si King cooks the fruitiest gammon

you're ever likely to see and serves it with two zingy sauces

made by yours truly.

The great Michel Roux gets festive with a pineapple.

He creates a delicious rose clove studded pineapple

with Chinese spices and serves it with coconut rum ice cream.

Northern Ireland's favourite son, Paul Rankin,

makes a hearty, warm game pie.

He fills the pie with a heady mix of game meat, thyme, parsley

and garlic, and encases it all in puff pastry

and serves it with hot and sour red cabbage.

And Charley Boorman faces his Food Heaven or Food Hell.

Would he get his Food Heaven, partridge?

He could be getting my pan-roasted partridge

with creamed Brussels sprouts and chestnuts,

or would he get his Food Hell, squid, which I could be cooking him?

A salt and pepper chilli squid with bok choy and spring onions.

Find out what he gets to eat at the end of today's show.

But first, Theo Randall gives us

a little Italian inspiration for a New Year's Eve dinner.

Good to have you on the show, boss, and congratulations as well.

Thank you. Now, big Italian lover of food.

This is an Italian recipe, really - black cabbage, pigeon.

You've got all the ingredients.

This is a free-range pigeon, it's a corn-fed pigeon

and they're incredibly tender because they're not really flying around.

They're not like a wood pigeon.

Poor old pigeons, cos they've just been awarded pest status,

haven't they? People can shoot them all year round.

These are definitely not pests.

These are kept in little cages all year round.

Well, not cages, but outside. Aviaries.

Aviaries! They're the ones.

"Big cages." He got there in the end.

Take the legs and the wings off.

This is for spatchcock? This is for spatchcock.

It's slightly different - normally with spatchcock,

you leave the breastbone in. I'm taking it out.

Just going to take those bits off, then we turn it upside down.

It's the same preparation for a ballotine, if you can do a ballotine.

We're going to cut down the back.

The last time I ever made a ballotine was at college, I think.

It's like, well, a chicken, you basically de-bone it out from the...

Well, what he's doing now, then make you a stuffing

and put it back in and roll it over in a tea towel.

Remember that? Slice it. Yeah, yeah. Aspic and everything else.

It you watch him, this is how to take the bone out of a pigeon...

Take the leg bone out there. ..whole.

We're going to go down the wing, cut through the wing.

Nicki, you've got to do this next.

No, it's not The Generation Game. The Generation Game, exactly.

No. Come give me a marking.

How did the "Best Italian Restaurant"

go down with your old haunt, then?

Obviously, the River Cafe, famous Italian restaurant.

Yeah, well, they were very sweet.

No, it's true!

I got a lovely text from Rose saying, "Congratulations, that's fantastic."

It was a really fantastic thing to win. I was really chuffed.

It was just the best thing I could have won, actually.

Especially being an Englishman. Exactly, yeah.

What Michelin stars? Any goals for one of those?

Well, everyone would love to have a Michelin star,

but we'll wait and see.

I'm not holding my breath, but we'll see. OK.

Right, basically what you're doing is you've gone from underneath,

working your way round the top. The secret is not to cut through,

especially when you get to the top of the breastbone.

Pull it off, rather than cut it. If I just show you now...

You've taken all of that off, so if you think,

putting it back together again,

it sits like that and then you just...

I see Nicki's looking as if she's going to try this

when she gets home.

OK, now we've got that, the two breasts and legs. Put it in.

We've got some Marsala. Slightly sweet, Marsala.

Just slice a bit of garlic.

It should be marinated for a couple of hours.

If you can't get any Marsala, anything else they could use?

Any decent sweet wine.

The point of the wine is to get the flavour into the pigeon

and give it a slight...

Caramelise when it cooks. Put a bit of thyme in that.

Bit of that. OK.

Leave that for a couple of hours. And then that sits in the fridge?

That goes in the fridge. Get the other one as well,

while he washes his hands. There we go.

This one's what, a couple of hours?

Two hours. No more than that.

OK, so, hot pan.

What is it about pigeon?

People don't really use as much of it as I think they should do.

I think in Italy and France they use pigeon a lot

and you can get these pigeons in supermarkets everywhere.

I think we're a little bit cautious

because we think it's going to be tough and livery.

Anyway, get some of the marinade off.

Too much marinade, it's just going to boil in the pan.

You don't have to dry it, but just get some off.

This is great stuff as well. Bang in season at the moment.

That's lovely, cavolo nero. Cavolo nero, black cabbage.

Very simple to cook. You can saute it in water and butter.

Do you want them in big stalks? Just do it like this.

A good way of doing it, actually.

If you do it like that, you're going to have that tough bit in the middle.

Just pull it, see? The fancy way.

Ha, you've learned something.

OK, with the pigeon,

I'm actually going to put it on a bruschetta like a little toast.

Right. So we're going to seal the pigeon off,

get a little bit of colour on it.

Then we're going to add the bruschetta and some pancetta,

which will give a really nice flavour to the pigeon.

All that fat will come out and make it crispy and juicy.

Now I know what's happening in my garden, you see?

This is what most of my cabbage looks like.

It's not the caterpillars, it's my gardener doing this.

He's nicking it, that's what he's doing. There you go.

So this goes in our pan. That's right, yep.

Now, pigeon, can you cook it pink?

I think you should definitely cook it pink.

If you cook it too much, you lose all its flavour.

Too rare and it tastes a bit livery, but if it's pink, it's nice.

So I'm just going to put the pigeon on top.

Pancetta on top of that. I'm just going to pop this in the oven.

What about pigeon, Nicki? Would you attempt cooking pigeon, or not?

I would definitely attempt eating it. Right.

Moving a little bit further forward from your shepherd's pie,

but, you know...

We're going to serve some porcini mushrooms,

ceps if you want to call them.

Most people would see these dried, sliced.

Could you use those instead?

You could use dry porcini or you could use Portobello mushrooms.

The big field mushrooms? Yep. How do you want these?

Clear them up, cut them as nice, big slices.

There you go.

Of course, the Italians love their mushrooms. Particularly these.

Particularly this time of year.

Obviously, the morels and bits and pieces still in season as well.

I've actually found these up in Scotland with Nick Nairn as well.

Oh, really?

Yeah, he was on a couple of weeks ago. Literally found them up there.

They were fantastic. When you go mushroom hunting,

take somebody who knows what they're talking about.

He knows about mushrooms? He does know a lot about them.

Bit of garlic in the pan, hot oil.

Throw the mushrooms in.

Bit of seasoning. How's the cavolo nero?

I'll drain those off. Doesn't take very long to cook this, does it?

Just drain them off.

OK. There you go.

With the restaurant stuff,

do you get a chance much to go back to Italy?

I'm going to go in a couple of weeks, actually.

Right. Going off to Rome.

To Rome? To Rome.

Italian culture with food never seems to change, really.

Literally, they're just...

It's all about the ingredients. That's why it's so good.

It's all about regionality, it's about seasonality.

That's why the food is always so good.

They're not experimenting too much. They know what they're doing.

I think that's what's really inspiring about it.

Right, straight in there. OK. Cavolo nero in with the garlic.

Oh! Just a little bit!

It wouldn't happen if you put a bit of butter in there, you see.

No, or cream.

OK, so they're cooking nicely. Do you want this seasoned up? Yep.

Bit of black pepper.

It can take quite a bit of black pepper, cavolo nero.

Smell those porcini - amazing.

Smells really good. Bit of salt.

So let's have a look at our pigeon. There you go.

So this has had, what, eight, ten minutes, something like that? Yep.

People thinking about doing it for a dinner party,

seal it off beforehand, place it on the toast

and just pop it through the oven?

Yeah, you can do that beforehand.

OK, so... There you go.

That's nice, so let's get the plate.

There we go.

Then I'm going to take the pigeon off the bruschetta. All that lovely...

Look at that toast. Beautiful.

Often you put the liver on there as well.

Yeah. Then just cut it in half.

It's already crisp, all that lovely juice in the pancetta

and the pigeon's gone through in that flavour the Marsala's in. Yep.

Then we've got our pigeon here.

Cut it through so you can see how nice...

Look how pink that is.

It's not too pink.

That's about right.

Cavolo nero, pass the tongs.

Put the porcini onto the bruschetta, please. On the side, yeah.

You want these on the top? Yep.

Basically, mushrooms on toast.

Yep, you switched on this morning to watch mushrooms on toast. Lovely.

This is a very sophisticated mushrooms on toast. It is, yeah.

Then you've got some cavolo nero.

What's so good about that -

just literally four bones in there that you can eat with your hands.

And it's just ready to eat.

Put your pancetta on top and you've got lovely, crispy pancetta.

Theo, you're a star. Remind us what that is again.

That's spatchcock pigeon on bruschetta

with fresh porcini, cavolo nero and pancetta.

He's good, isn't he?

And then over here. Right.

Follow me over, Theo. This is when you get to dive in, you see.

Look at this. Excellent.

Dive into that one. Now, pigeon.

I don't think you've had pigeon before.

Mmm!

Dive in, tell me about that.

The secret is to make it nice and pink, so ten minutes, no more.

Yeah, and you can seal it off beforehand.

It really is pink, isn't it?

The great thing about that is there's no bone in it.

Only on the leg, but it's nice.

You can have a good old nibble on the leg.

Don't ask me a question.

What do you think? Oh, wow.

Mmm! Good? Mmm!

Have a taste.

Is it something that you'd ever try?

Literally, you could roast that whole

if you didn't want to do the spatchcock thing.

You could roast it whole. You made it look so easy.

It's the speed at which you do everything.

It's like a proper dance.

Choreography's all there, and for me it would be the timing.

That's what I would worry about.

The thing about cooking, it's all about confidence.

And I don't have any. Have you seen him dance?

I've seen you dance! I know, tell me about it.

Thanks for the tip on stripping my cavolo nero, Theo.

Coming up, I'll be making cod with chorizo for rugby star Phil Vickery,

after Rick Stein introduces us to the delights of orzo pasta.

The difference between battling the elements

surfing in cold winters in Cornwall

and jumping into the warm Pacific Ocean,

well, it's worth a 10,000-mile trip to Sydney every time.

I've been coming here off and on ever since I was a teenager.

It's almost like a second home

and I honestly think that my style of cooking

and not my style of surfing

has a great deal to do with the things I've tasted

and experienced over here.

Well, I might not be the world's best surfer,

I think you can see that, but I'm very enthusiastic.

I've been coming to Australia for about 30 years now

and what keeps bringing me back is the food.

When I first came here 30 years ago,

the food was nothing much, a bit like English food, really,

but over that time, over that 30 years, things have changed so much.

There's been these waves of immigration.

First the Italians and Greeks,

but now Vietnamese, Thais, Chinese, Japanese, Indians, you name it,

and the food is so varied

and everybody just is so natural about all these influences

that I just think it's the most exciting food in the whole world.

This is a bit of a whirlwind trip for me.

Usually, I'm in the water and only come out for a cold beer

and a plate of prawns,

but filming, well, it involves staying up really late,

talking to cooks about the state of the art,

cooking in strange kitchens and talking to loads of journalists,

they call them "journos" over here, who want to know what I'm doing.

The director always says,

"Treat it like your friend, like it's your little one-eyed friend."

You're looking into its eye all the time and saying,

"I know you, I understand you," like that.

Cooking's come a long way since I first came here.

I can remember eating a lot of mince at the time and, actually,

it was about the same time that the Australian TV chef

Ian Parmenter first arrived from England.

The first breakfast I well remember, which was a roasted breakfast,

of lamb chops, sausages, eggs, beetroot,

a slice of orange and a very thick, cold, lumpy gravy.

It was served with a cup of instant coffee,

which looked like brick dust

and that had a slice of orange in as well.

I said to the waitress,

"Excuse me, but there's a slice of orange in my coffee,"

and she said, "Well, you have lemon with your tea!"

I think in the last, probably, ten years,

things have just become dramatic.

Really, it's become an art form.

It's not just food any more, it's an art form, really.

I've come to this part of Sydney called Crows Nest.

Ahead is a street with so many different restaurants

and it's only about 300 yards long.

There's Japanese, there's Chinese, Mexican, Indian, Malaysian,

Greek, Turkish and that's just about the first 25 yards.

At first I tried a Vietnamese dish called a pho,

which is a spicy, noodley, lemony sort of thing.

It's totally delicious and really hot.

Then across the road into a tapas bar and I had mussels.

It had tomato, garlic and parsley and a glass of rioja,

which tasted great over in Sydney.

Quite unusual, and then straight into another restaurant,

Thai this time, and a green chicken curry.

Those aren't peas, actually. They're little aubergines.

Just right in this dish.

Beautiful.

This is the fish market, where they have what's called a Dutch auction.

The prices start high and drop all the time,

so you've got to have nerves of steel,

because when you press the button, you've bought the fish

and you may have paid too much for it.

The great thing about Sydney market,

unlike English markets where everything's behind closed doors,

you can buy the fish that you can see on sale at the auction

in places like this.

Wouldn't it really make you want to buy some fish

if you saw stuff like this when you went into an English market?

But above all, the crown jewels of everything in here are the prawns.

There's, like, six or seven different varieties of prawns -

raw prawns, they're called green prawns,

cooked prawns, you've got tiger prawns, you've got ocean prawns.

Look at those big, big lickers of ocean prawns there.

Wouldn't you like to stick a few of those on the barbie?

I made a phone call to track down a couple of Padstow girls,

Claire and Sarah, who used to work for me,

and I found them on Whale Beach.

I couldn't help feeling this was the perfect spot for a barbie.

Well, this is rice pasta salad with chargrilled veg and seafood,

and I wanted to use a whole barbecue to do this because, actually,

what I want to show is that there's more to barbecuing food

than just slabs of fish and salad.

This is how to show it.

First of all, look at this pasta.

You think this is rice but, in fact, it's not, it's pasta.

It's a bit of a culinary joke, if you like.

First of all for this salad, I'm just going marinate some vegetables

and chargrill them, so in there goes red peppers, tomatoes, aubergines

and red onions.

Plenty of virgin olive oil. Glug, glug, glug.

Plenty of garlic.

There we go, bit more virgin olive oil

cos I want those aubergines to get nicely coated.

A good dollop of coarse sea salt. Just turn those over.

Nicely marinated.

You don't need to marinate it for any time,

but you've got to get them nice and oily, and straight onto the barbecue.

So these are chargrilled vegetables, which everybody loves,

and one of the main ingredients in this salad.

Maybe a little bit more salt over there,

because they do need a lot of salting

and they don't need that much cooking, funnily enough,

so I'm going to start turning them over already.

They can be slightly al dente when they go into the salad

then they cook on a bit.

I think people tend to overcook vegetables in this way a bit.

So just leave those on there for about five minutes.

While they're cooking, let's just have a look at some of this seafood.

Look at those prawns - they are fantastic.

That is the blue-tailed prawn, the Pacific blue-tailed prawn.

They're real lickers. Those are the sort of prawns you put on a barbie.

Look at these - this is octopus, this is baby octopus,

and this is as a result of the Italians

and the Chinese coming to Australia.

You never used to get these little octopuses before.

You get them in the fishmongers and they're already prepared.

You don't have to gut them or anything and the same with the squid.

You can just go in there if you're feeling lazy

and just order squid tubes. Brilliant.

Now let's just take the cooked veg, cos it is cooked,

off the barbecue and we'll go on and cook the seafood.

I lost a few veg down between the bars, but not a lot,

and they'd be cheap.

I don't want to lose the seafood like that. Look at them.

Actually, I'm going to serve these prawns whole in this salad,

but you can take them out of the shell if you like.

Now, while I'm cooking these, I'm also going to cook the mussels,

which I haven't told you about, but they're over here.

Not much to say about mussels. Well, not to regular viewers.

I've got mussels in every other dish back home. Nice, big, local mussels.

I prefer these to the New Zealand ones, the green-lipped mussels,

cos these are actually locally grown.

I'm just going to open them up on this griddle.

They'll just steam open in their own juices.

OK, let's turn over some of the seafood.

Brilliant. You know what? I really love being the barbie cook, you know?

Sounds like the "barbie" doll.

HE CHUCKLES

Beautiful mussels, they are.

The quicker you can get them off the heat once they've opened, the better.

OK, that's rice... Actually, it's not rice. This rice pasta is cooked.

Put some olive oil in there to get it nice and glisteny.

A little bit of vinegar there to lift the flavour slightly.

Work that around and into there, first of all,

I've already shelled some of these mussels.

Look at those big, plumptious mussels.

Now, all of that seafood that I've already grilled,

seafood and vegetables.

That's beginning to look rather nice. Look at the way I've cut that squid.

Don't you think that looks really attractive?

It sort of tenderises it and makes it look really pretty. Look at that.

OK, now, some final ingredients.

Lots and lots of broad leaf parsley, roughly chopped.

And a good handful of Parmesan.

OK, chilli.

There's a couple of finger chillies, just deseeded and finely chopped.

Sundried tomatoes - people say sundried tomatoes are finished,

they're passed, but I still like them.

And now some rocket.

Love rocket.

Look at that. You can use basil instead if you like.

Bit of black pepper.

Just fold the whole thing over with a bit of coarse sea salt.

That's what I call a rugged, Mediterranean salad.

You have cold buffets instead of roast turkey dinners at Christmas

and everybody brings along a plate of something,

so I had to bring along some seafood.

To me, it just sums up everything I love about Australia.

It's sort of Australia in a dish.

I'm going to be Mum, OK?

Let me know what you think of this first. Tuck in.

I wouldn't make a waitress. What do you think?

No, you're hopeless.

Very messy with the plates, I always remember that.

You always had to tidy up afterwards.

Oh!

You never told me at the time. I'm too frightened.

I don't know. When I saw you put the chillies in, I thought,

"No, it'll be too hot with all the herbs,"

but it tastes really beautiful.

Yeah. It's lovely.

Great stuff as always from Rick.

That rice-shaped pasta isn't that hard to get hold of now.

It's called orzo and it's available in most supermarkets.

It's great in salads like the one Rick made,

but it's also great in other dishes too

and I'm going to show you one of my favourite,

which combines loads of different ingredients -

the orzo and it's chorizo and cod.

It's very, very simple.

First thing I'm going to do is cook this nice piece of cod, first off.

Little bit of salt.

Not too much, and black pepper.

I'm going to cook that in, of course,

some butter and some olive oil.

That's going to cook down nicely.

Just cook that gently.

I'm not cooking it to colour, cos all I want to do is just flake

the flesh afterwards and it shouldn't take too long, that.

Wash my hands, quickly.

The chorizo that I've got isn't actually the stuff that's sliced.

It's actually the raw stuff, it's cooking chorizo,

which is this one, so it's softer.

Lots of paprika, lots of meaty stuff like that.

I'm going to chop this up and place it into the pan

and cook it down with some oil to get some nice colour.

I mentioned cooking at the top of the show.

You're a big fan of food. You were brought up on a farm.

I suppose that's what you were used to, really, Sunday roast and stuff.

Yeah, we were just very lucky in the fact that we had an outdoor life

and just very, very traditional family cooking.

You mention outdoor life - mackerel fishing with your dad and stuff.

Yeah, we were lucky.

Close to the coast up in north Cornwall in Kilkhampton.

We used to go fishing a lot with Dad and friends,

mainly for sea bass, but as kids we used to mess around in rock pools

and catch crabs and bits and pieces.

Mackerel, barbecued mackerel in the summer was just wonderful.

What made you get into rugby anyway?

I suppose you were always a sportsman.

I've got an older brother

and he played for the local club down in Bude

and I played at school, followed my friends and older brother,

someone you look up to and idolise

and I thought, "I want to be part of this,"

if I'm honest, purely for the social side of the game more than anything.

We mentioned Cornwall.

That's where you were brought up,

but how did a boy from Cornwall end up...

Did somebody spot you or something?

I played for England at under-16 level,

so I played for the county, for Cornwall and then South-West,

played for England under-16.

I think, once your name's in the file, people are always

looking out for you and I played for a couple of seasons down at Redruth

in Cornwall, which was fantastic, and from then,

moving on to Gloucester, where I spent 11 years

and now I'm in my third season at London Wasps.

I can't talk to you without, obviously, talking about 2003.

The World Cup - everybody remembers where they watched it, at least.

Amazing, I mean, what an experience.

Did you know when you were going into that game

that you were going to win it?

Not at all. No?

The pressures and the margins

and it was all a bit of a blur in the last week, and it's funny -

you were saying about what you were doing...

..changing people's lives. I was in London a couple of months ago.

I had to go and see a consultant, I'd hurt my knee.

I was killing some time walking down the street,

screeched up beside me, a black cab.

Cabbie gets out, comes up to me, shakes my hand, and he just said,

"Thank you very much."

I said, "OK..."

"2003," he said, "Best day of my life."

You kind of forget how it does affect people's lives.

It's a privilege to have been part of that.

You mentioned that, but then

watching rugby...

I'm a big rugby fan, so I see you from Twickenham

and stuff like that, but when you're watching,

it's kind of like watching England at football. It's highs and lows.

You go from 2003... What's happened?

Well, we can all sit and debate

for hours and hours on end what's happened,

but we had a lot of players retire, a lot of experienced guys,

coaches have moved on.

It's been a little bit disjointed.

Obviously, more recently, with Martin Johnson coming back,

quite strange for me, cos someone who I'd played with is now my boss.

Either time for me to retire, or...

I suppose you can't argue with him, cos he's just huge.

No, you can't argue with him. We've got the chorizo cooking away nicely.

I've got a touch of paprika in there.

All you literally do with the orzo, the secret of pasta,

is plenty of boiling, salted water,

and this is the little grains that you get.

Then you cook it for eight to ten minutes,

just in there and we've got some that's nearly ready.

The peppers... Where's the orzo from?

You can get it from supermarkets all over the place.

It's just sort of a rice-shaped pasta.

Very simple, very easy to make.

I'm fascinated by what the rugby boys do in their time off,

but when you go international, you hardly ever get time off,

not like a footballer

where you get a break after the Premier League,

but you guys seem to go from one to the other.

Yeah, it's difficult, tours

and if you're involved with international rugby,

it kind of collides, almost, with the end of our season.

Then, of course, your Six Nations and stuff like that.

Yeah, Six Nations will be huge this year.

Even bigger than normal.

One thing that never ceases to fascinate me -

people still think the rugby boys

are on footballers' Premier League money.

It'd be very nice if we were. Very nice if you were.

What happens when you finish?

You're literally training 12 months of the year.

What happens afterwards?

We're still very lucky within our sport, within rugby.

It's very much a family

and guys want to help.

I know at London Wasps,

the people that work with you

do a lot of work through the PRA

to place and to educate players for careers after sport.

For myself, with my clothing range,

it's something which I'm hugely passionate about

and something which I will give more and more time to.

Obviously, my business is first and foremost, young family at home.

Puts a huge amount of pressure on those guys when you're away.

It's about getting the right balance.

I wanted to ask, how many times a day do you eat?

Probably more than I should.

You have to eat constantly, don't you?

I have to be careful cos I can tend to put too much weight on,

so I just try and keep things as simple as I can,

particularly after training.

If we do very, very hard training sessions over in the gym

or conditioning sessions outside,

you look to load up afterwards through shakes, protein shakes,

carbohydrate to get into your system quite quickly.

Not like a big plate of blueberry clafoutis then?

Maybe, maybe. Thank you very much. Or you could be having this!

The connection with me with the blueberries -

I very often have it as a snack.

I love blueberries.

Cos you guys are supposed to eat, what, six, seven times a day?

Little and often.

He's about to have some more. Look at this.

We've got the orzo pasta in here.

We've got the chorizo

and I've just literally flaked that cod through so it just...

Well, it still stays chunky.

It's kind of like this risotto texture

with the chorizo and everything else.

Very, very simple little dish.

But just full of great ingredients.

We've got cod in there as well.

Now, I know you're a bit of a keen cook as well,

cos you do most of the cooking in your house.

Well, I'm a cook, but I don't know about a keen cook.

Dive into that. Can I have a little go, can I?

With the sausage and the cod and everything else.

A dish you could easily do in eight minutes.

Lovely. Happy with that? Absolutely beautiful, thank you.

I'm not going to argue with him as well.

Have you seen these ears? I've got to point out the ears.

Check out the ears. They're sexy. Look at them ears.

A great lunch for New Year's Day there.

Now, if you'd like to try to cook that recipe

or try your hands at cooking any of the recipes

you've seen on today's show,

they're just a click away at bbc.co.uk/recipes.

We're not live today, so instead we're looking back

at some of the delicious cooking from the Saturday Kitchen larder.

Now it's time for a festively fruity slice of Hairy Biker, Si King,

and two of the best sauces made on TV.

What are we cooking, boss?

OK, what we're going to do is look at this beautiful, beautiful gammon.

Yep.

We're going to poach this in some fruit juices. Yep.

Then what we're going to do is...

This is the Aromat sort of thing, is it?

Yeah, it's that kind of thing.

So what we're going to do, let's get on with it, eh?

You want me to do this? There's two salsas here.

There's a salsa of pineapple,

fennel and a cucumber. Nice little chilli zip to it.

Also, a kind of fruit vinegar. Yep.

So we're going to have that and then we're going to do an apple

and beetroot...

Salsa thing. ..salsa thing. Lots of salsa.

You've got lots of chopping to do, basically.

That's the normal sort of stuff, anyway.

What we're going to do is, in this pan, we're going to put...

..about a litre of pineapple juice.

Stick your ham in.

Let me just get rid of that.

Could you not just put the pineapple in rings

and put a nice glace cherry in?

Look, shut up, you! I'm trying to make it interesting!

You know! Geordie gammon and pineapple, Hawaiian-style.

It's the same recipe, it's just, you know... Wait a minute!

Let me throw something at him.

Where's me knife? Honolulu! Shut up, you! You're putting us off!

What have you got in here, then? What's the juice? Right, the juice.

We've got pineapple juice, bit of apple juice as well, just top it up.

Now, this is the good bit, cos it's dead easy.

What you do is you take this orange,

and you skin it, basically, not to put too fine a point on it.

Right. And then you whack that into the cooking liquor.

What happens, with the gammon and the citric acid, it's great

because it's a natural tenderiser as well.

So you have to soak the gammon beforehand? You don't.

You can do, but if you buy a really good bit of gammon,

you shouldn't have to, really, cos the curing process should be spot on.

And then we half an apple.

Don't be shy, just half it, whack it in the pan, there we are.

Now, we need a big finger of ginger.

Do you do a gammon at Christmas, James?

No. What for? Why not?

Cos I just... He's got no mates, that's why!

He's only on his own. It's pointless having a big bit of meat like that.

You're not supposed to feed dogs pork, are you?

There you go. Aren't you?

Really, why? Here, that's good dicing, that.

I'm impressed with that.

What am I doing now?

Yes, now, what we do is we take two bay leaves for the use of

and stick that in like that.

Then, cinnamon stick.

Then we've got two star anise.

And these little lovelies. Do you know what these are?

Neither do I.

I do - they're allspice berries, they're lovely

and you just put those in there like that.

Now, the secret is, obviously, in six minutes,

this can't be poached in time, can't it?

So, in true Blue Peter fashion,

here's one...

LAUGHTER

..I made earlier.

I've been up a very long time here, you know. Very good.

The Fanny Cradock tribute recipe.

How long do you poach that for?

Shut up, you!

You should see the gammon he's got out there. There's about 15!

I tell you what you do -

you poach it in this liquor for about, I don't know, an hour a kilo.

This is a three-kilo bit,

so you can tell how long I've been up. A long time.

Now, what we need to do is you take that out there like that

and then put it in your baking tray.

Now, this is the good bit.

It's really simple. What you do...

This is great for Christmas as well, gammon. It's great, man.

You can make it and it just sits in the fridge.

And you just keep going back for it. It's great.

What we're going to do for the glaze...

Personally, I'd just serve it with a pineapple ring

cos I'm sick of all this chopping.

There's no need to be shirty now!

You know, it's Christmas.

It's the season of goodwill to all fellas and all that.

Do you put pineapple on your pizza as well, James?

Yes, I do, thank you very much. He does, doesn't he?

You can tell. The Hawaiian.

Moving on. I am.

What happens is we put some honey in this, cos this is the glaze.

We've got marmalade, bit of honey.

Now the Holy Trinity of loveliness here.

We have some... What do we have?

Yes, we have some ginger,

we have some mixed spice and we have some pepper.

We put that in like that.

It's all very lovely.

Where does this idea come from?

Well, I just made it up, but I think the Americans did it.

Cos they're like that.

Cooking ham in juice and stuff like that.

Because it's very different from what you've been doing recently.

The bikes are still an issue on your programme,

but you've kind of gone a little bit closer to home, haven't you, really?

We have. We're in the process of visiting

most of the counties in the country, really,

and saying to them, "Right, what's your iconic dish?

"What are you famous for? What do you produce?" It's great.

And it's really, really interesting

because it's an opportunity for us to celebrate our own food culture.

There's 89 counties in the United Kingdom,

so that's possibly 89 programmes.

It keeps us off the dole!

It's not good, standing in that queue. It's cold out.

Right, we're basically heating this up to emulsify the sugars,

then I have somewhere a nice little spoonaroony.

Erm, or a brush. Where's me brush? Spoons over there.

I'll use a spoon.

I'm very glad you didn't ask me to chop anything.

So am I. We'd be here for at least seven hours.

I'm going to be here for at least seven hours, I canna find me brush!

Never mind.

What we do is we put that glaze

all the way over this lovely gammon. Yep.

And then what you do...

Oh, look at this. It's lovely.

And then you put it in the oven, basically,

till it caramelises.

About 20 minutes, I'd say. 20 minutes.

So that goes in the oven.

I'll not be a minute, I'm just going to the oven.

CLANGING It's hot. Unbelievable.

You know?

I can't believe... I've just washed me hands.

I actually thought you'd cut your finger,

but it's just the beetroot. No, no.

He gets all the messy jobs. Bit more...

..than that, James. Don't you just hate that?

I was just saying.

Right. He gets shirty when you tell him that.

Where do you want the mint?

In the apple and... there.

Now, then.

What we're going to do,

we're going to take this

like that. Look at that.

How unctuously, gorgeously lovely is that?

That is lovely.

Right, and then...

Ah!

Olive oil.

Eh, man, that's the thing about cookery. It's hot.

What about the juice that you've got left over?

What you can do, this is fantastic. The chef term is a glass,

so you reduce it and reduce it and reduce it

and what you can do is you can pour it.

You have to sieve it and then pour it over your lovely sliced ham.

Honestly, it's worth it.

Just put a packet of split peas in there

and make the most wonderful pea and ham soup.

It'd be fruity.

What we're going to do is we're just going to cut this.

I'm basically just taking this vinegar and this sugar.

You want to dissolve this, do you?

Yes, please, James, if you wouldn't mind.

You see that bit that falls off the end, all unctuous and lovely?

That bit's for me, Dave, and everybody else here.

James, could you put some watercress on that plate, mate?

Bit of the watercress. Look at that.

And, basically, the salsas,

the whole kind of fruit vibe running through it,

is just cos you know how your palate gets really tired

and you get sick of eating Christmas pudding and that?

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

I do, I do!

Here, Dervla, I'm holding in, you know. I'm holding in!

I know, I know, you've got your support pants on.

LAUGHTER

How dare you, madam?!

It could catch on, you never know.

I have difficulty breathing with me corsets.

So we're going to put that on there like that.

Hurry up, Martin. There, finished.

Look at that. And then what we'll do...

The thing is, they're Northern portions.

Thank you. That's a canape where I come from, mate.

Oh, Yorkshire. Tight as a...

Anyway, aye, that, in a sandstorm.

I didn't mean that, all those from Yorkshire. I love you really.

Right, there we go. We put that salsa like that.

That's Geordie hostility. Geordie hostility, yeah.

You'll be welcomed with open arms, won't you?

Next one. Very colourful, Kingy. It's good, isn't it? It is.

Like Carmen Miranda with a pig on her head.

LAUGHTER

I tell you what, with me it's like, who needs enemies?

No, I've had gammon at yours many times and honest,

it's a triumph, Kingy. It is a triumph.

So place that on there? That's it. James Martin, you know what?

That's it. Remind us what that is again.

It is a fruit gammon...

Are you all right there? Yeah, go on.

It's a fruit gammon with a spiced marmalade glaze and two zingy...

SI WHISTLES ..wingy salsas. Easy as that.

I am going to so get you back for that.

Over here, have a seat. I'm sitting. I'm holding in.

Wow!

Just a small portion.

There's a lot of mouths to feed!

Tell us what you think.

Right, then, I'd love to tuck in. Mix it up, Dervla, mix it up.

OK, wow. Glad I didn't have breakfast.

I'm glad you didn't have breakfast.

The salsa, you could mix and match, use mango.

Yeah, you can use mango. Mango, pineapple go really well together.

Big, fruity, zesty hits of loveliness.

That is absolutely fantastic. Is it good?

Yeah.

Sliced with a big pile of mash and let that sauce...

Chive mash, oh, great.

There you go. I don't know if you grow much of this in your garden.

The great thing about that is you can do it beforehand,

you can sit it in the fridge, it lasts all week.

It does. It's great.

When I do it at home, cos there's a recipe I use at home a lot,

cos we've got all the boys at home and the family come round and stuff,

and as you say, it's a great little fridge stand-by.

Just slice it off. Great in soup, pea and ham soup.

It's so juicy. It is.

If you stick to those kind of cookery times, they kind of work. It's good.

That's perfect for your buffet table this New Year.

It's Keith Floyd time now, and he's continuing his journey

through Britain and Ireland

and today sampling the delights of Wales.

And I saw in the turning so clearly a child's forgotten mornings

when he walked with his mother through the parables of sunlight

and the legends of green chapels.

That was Dylan Thomas.

You see, it's easy to become so quickly influenced

by this old, strange land,

but without being bogged down by history and by poetry,

or a 27-year crash course in Welsh mythology,

it's very hard to sum up the enchantment of this place

in a few seconds.

But here you can feel it.

I was walking on the beach with my old chum, Colin Pressdee.

He's a kind of professional beach bum, if you like.

Well brought up, well educated,

but his days of happiness are strolling along the Mumbles coast

under the black clouds, looking for winkles, looking for cockles,

digging for crabs and enjoying himself.

WELSH CHORAL SINGING

They seem to be about right. Are they about right, Colin?

Yes, they're coming to the boil nicely.

Looking rather good. Let me just try one there.

Tell me, what exactly have you done with these little winkles in here?

They're boiled with plenty of flavour.

Onions, carrots, celery, the standard three,

but I've put fresh lovage from the garden

and a few other fresh herbs, bay leaves,

plenty of salt and pepper

to really give them a good flavour.

If you can, even boil them in sea water.

Would that not be too salty? No, no.

I would say the water for winkles should be as salty as the sea.

Mmm, and they are jolly good too.

They are, absolutely splendid.

But listen, we've got a lot of problems here,

in the ebb tide, that song.

I'd love to sing it, I don't know the words.

The tide's rushing in, the table is sinking in the sand,

and I have to cook something really brilliant.

As you've seen, we've been collecting cockles and mussels

and all that kind of stuff,

so I thought I'd make a brilliant cockle and mussel chowder,

a soup of potatoes, onions and carrots,

and things that you can pick up...

By the way, do you mind if we let people know

that you pick up things from this beach?

Are you afraid that hordes, the dreaded Perfidious Albion,

will descend on your lovely Welsh coast

and rape it clean of the wonderful...

Well, this is always the worry, but the great thing is

the beaches here have got abundant supplies

of cockles, mussels, winkles.

I'd be a bit more secretive about showing you

too many of the lobster holes

or where we catch the bass, but cockles, mussels, winkles,

there are plenty of them and they're good.

Rabbit on, these Welsh people.

Anyway, usual business, Richard - quick spin round the ingredients,

close-up right down here on your right, first of all.

Finely chopped carrots, onions, potatoes, cubed rather like that.

Across to your left a bit, camera left, we call it,

cockles, mussels which we...

Back up to me, please. ..we've already boiled in a little water

and kept that water to one side and we've shelled the cockles

and mussels down over here,

so that they're like that - totally fresh cockles and mussels, OK?

They next thing we did... Back up to me again, please.

Don't linger too long. ..into this pot we put some butter.

We melted the butter, we put the chopped onions,

the chopped carrots, let them soften.

Then we added the stock from the mussels and the cockles.

Pay attention, cos I want to ask questions afterwards.

Then we added the potatoes,

let them simmer for about 20 minutes till they were soft and delicious.

Then we go on to our next phase,

which is, very simply, to add some cockles.

OK, a few spoonfuls of these beautiful, fresh cockles.

A few of the mussels as well.

Now, I've done that the wrong way round, you see.

I hope you're all paying attention there.

Then we add a drop of milk and it isn't easy doing these things...

Richard, thank you.

Not easy doing these things on the coach.

It's not the coach, is it? The day we went to Bangor.

Remember that one, on the coach? We were doing all of that?

The wind's high and the weather's coming in and the table's sinking

and it's very difficult to do. We now put some milk in.

OK, milk like that.

Some lovely, fresh thyme.

Goes into the pot. Some fresh marjoram goes into the pot.

My old chum Colin's chopping some parsley. That goes into the pot.

We'll add a few little chives as well.

And this is, don't forget, something you can all do,

not exactly at home, but on your merry hols.

On The Beach. Remember that awful novel?

Something terrible comes out of the sky and blows everybody up.

Anyway, that goes on.

Just one last quick lingering look at that, Richard.

That goes on for about 20 minutes and we're going to go

and catch some bass or try to do something like that.

Maybe even catch a lobster.

Shall we go and do that? Let's go and have a try.

Let's spin off into the sunset over the rocky shores. Right.

The sun isn't the only thing that's sinking in the west today.

The table has all but disappeared, but it doesn't matter,

because our soup, I think, is ready.

What I'd like to do... It looks good, doesn't it?

Looks OK, it's bubbled up nicely.

And if you want to see that really close, Richard,

I've taken a lot of trouble to make this

under very difficult circumstances, OK?

My finished soup for the punters, please.

OK, but this is spectacular, isn't it?

This has cost us nothing to make,

apart from a few potatoes, a drop of milk,

a bit of onion and stuff like that.

The rest we have pillaged... From the sea.

From the sea. Indeed.

Here it is, from the seashore itself.

Tell me about this soup now.

Mmm!

As I would say, le gout de la mer, the flavour of the sea.

The French would go mad over it.

And here it is, it's all on our very shores here.

You don't have to go to France.

THUNDER RUMBLES It's here,

all along the shores of Wales

and beautifully cooked, I must compliment you.

Wonderful, the flavour. I love this style of soup.

I think it's something which really does give

that wonderful flavour of the sea.

THUNDER RUMBLES As natural as it could be.

A big problem we have... There's the thunder again.

One of the big problems we have is they can't taste this.

You lot can't taste it.

Try to explain. Imagine you were a wine critic or something like that.

Well, the colour is superb.

Look at that, the mixture of colours.

The colour of the cockles, the mussels,

the chives and the milk and those little dots of butter on top,

and then...

..the aroma is of the sea.

That wonderful flavour of cockles and mussels

and the herbs all mixed together.

Is this Wales on a plate?

This is, to me, what it's all about, because this is the seashore.

I was brought up on the seashore and I love it

and this is the flavour of the seashore.

The French would go mad over this.

Do you really want to go back to work tonight

or shall we go and do something else?

Something else, yes.

Who wants to work? Work is a very hard thing to do

when you can enjoy something like this for nothing.

Here it is on the seashore, just here.

There we are, Bill and Ben, the Flowerpot Men, on the coast,

from Swansea, good night.

Not really good night, cos we're going back in a second.

These programmes ought to be renamed Gullible's Travels.

I keep meeting fishermen who shook me a line.

They tell me their river or their stretch of coast

is heaving with fish and I've set my heart on a plump bass,

but as the tide ebbed and the sun set,

I returned home with just a bucket of seaweed,

known here as laverbread.

I was going to open this section of the programme

with the much-maligned Welsh rarebit.

But I couldn't be bothered.

When I came into Colin's wine bar here in the Mumbles...

And the Mumbles mean things like that, you see?

Really nice things. Work on it.

..I was impressed by the fact that this isn't only a little wine bar,

it's a place where great artists used to come.

Wynford Vaughn-Thomas used to come here.

He wrote to me once cos he had trouble with his pollacks -

I replied with how to cook them properly.

And Kingsley Amis comes in here quite frequently.

And he wrote one of his books here in the Mumbles,

which became a fabulous film, Only Two Can Play, remember?

Those bloody stags on the walls, Peter Sellers and all that.

Anyway, we haven't come there for all that -

we have come here for something very special. Cockles.

Now, Richard, right in on the cockles.

Now, these aren't little things in jars of vinegar

that have been packed in Holland 500 miles away

and left stewing on some supermarket shelf for ten years.

These have been picked... What are you doing there?

These have been picked. Now, you didn't do that right, did you?

Back on here. These have been picked by loving, caring people.

They haven't been salted or vinegared. They're fresh.

Come up to me, Richard, please.

They're sweet and succulent and delicious.

The other brilliant things that come from the Mumbles

and around here is stuff called laverbread.

Laverbread... Look at this, Richard. You've seen how we do this already.

This has been cooked for about six hours

and it's kind of like slimy spinach.

It's very, very nice and very, very good for you.

Colin here makes a fabulous little dish -

a gratin of cockles and laverbread.

It's very easy to do. So, Richard, pay attention.

Spin round the ingredients.

Some simply poached cockles,

some fresh breadcrumbs with a bit of Waungron -

Welsh cheese - grated into it,

some laverbread and a bit of garlic butter which I've got down here. OK?

Can you look at me a bit, please? I am talking to my custo...

We're having a lot of trouble with Richard today. Always gets excited.

Anyway, here we go.

You put a bit of laverbread into one of these little gratin dishes.

Which is very simple, like that.

We put lots of lovely, lovely, fresh cockles on. Like that.

We sprinkle our breadcrumbs and cheese over the top.

Like that.

A little bit of garlic butter and... Up to me again, please, Richard.

..we pop that under the grill.

Now, you all know a grill is, so you don't even need to look at that.

That goes under the grill for three or four minutes

till it is golden brown, crunchy and delicious.

In the meantime, have a look at this.

It's...really interesting, and do pay attention

because I'll be asking questions afterwards, OK?

Now to the gentle art of cockling.

Well, it should be the gentle art.

All you need is a humble rake,

a plastic bucket for the filling of,

a vast expanse of unpolluted shoreline

and a sixth sense of knowing where the little monkeys are hiding.

But I didn't know that you also needed a licence.

And I think it's a bit mean, not to say excessive,

of the White Fish Authority to call up the cockle busters

in their specially-developed twin-oystered UB40s

to drive these worthy citizens from the beaches.

One of the important things about us, when we make a TV programme,

we don't interrupt business by locking the door and closing it down for three days -

customers must come in, life must carry on.

That's right! Of course!

Anyway, you've enjoyed the cockle beds.

You've enjoyed all of that and I have to tell you,

when I first came to Swansea, I, quite frankly,

thought that the Mumbles was a television puppet show.

But never mind.

Anyway, we must now go back to the very important thing, laverbread.

Imagine, like the guy who first tasted an oyster -

who was the first man to eat a piece of laverbread and why did he do it?

Anyway, enough of that. You'll find the answer on page 94, as usual.

We have stewed the laverbread for about six hours.

It's been rinsed in water and, as you remember,

I put it into the gratin dish with the cockles on top,

the breadcrumbs, the Waungron cheese on top,

garlic butter and now, about five minutes later -

and four or five bottles later - it is, in fact, ready. Right...

And the only proof of all of our...

Ow!

Burnt my fingers again. Close up on that, Richard.

I really want them to see it sizzling.

Look, it's beautiful, it's delicious, it's golden, it's crunchy

and I'm going to have some...

Now, you can look at me because they really love me eating, these people.

Great, isn't it, ladies? Yes! Absolutely supreme.

Mmm!

Anyway, that's really good.

These are my new friends.

Television's a great way to pull birds.

On to the next sequence for you. I'm going to enjoy myself.

Anyway, what are we going to do tonight?

And now the sensible bit.

Here, at the village of Llanbedr,

where Margaret Rees has cooked me a wonderful dish.

A plump farmyard duck which has been salted for about 24 hours

and then gently simmered.

A legacy of traditional Welsh cooking

from before the days of the deep freeze.

Now, the trouble is, I've got to lift this heavy pot off the stove

but, quite frankly, dear gastronauts,

you are looking at a wounded Floyd today.

Yesterday, I was stupid enough, at the age of 43, to play rugby.

And, in fact, I was the only English cook ever to score

and convert a try at Kidwelly in South Wales.

And, considering that my normal exercise is running for a barstool,

I think I did quite well.

So it might take me a second or two to get this over.

Goodness knows how you manage this, Margaret, generally.

HE PUFFS

I'm not putting that on.

You know, the BBC don't insure me, they don't care about me, you know?

I'll just lift the lid off if I can. Richard, come in close here.

I think you know the form by now. There is the stock.

There is the duck. The onions have been sitting in there, you see.

Now, you won't eat this broth - or drink it, I should say -

because it is terribly salty. And, of course,

that has had the effect of taking the salt out of the duck

and leaving the flavour of the spices

that Margaret's used to marinade it and cook it.

Now, I've got to lift this back out of the way again, I suppose.

All we need, then, Margaret, I think...is to try this, don't we?

Give me the fork.

Right, I can only cut this once, Richard, cos we've got one duck. OK?

And look at that. It's pink and beautiful. My goodness me.

Can I have a little quick sliver of that?

That's brilliant.

That is really superb.

Unlike any other duck I have tasted, it has a succulent and juicy flavour

and you know what you drink salted duck with?

You drink it with Margaret's elderberry champagne...

Elderflower champagne, sorry.

..which is also quite unlike anything else I've ever tasted in my life.

It's brilliant.

This, then, the next bit, is my contribution to vegetarian cookery,

something really close to my heart. Haha! Get it?

Can't stand the stuff. Anyway, it's a Glamorgan sausage,

an ancient Welsh recipe made from tangy, tangy goat's cheese.

Have a really good sniff of that. HE SNIFFS

It's wonderful. Wonderful.

You chop that up, you add it to some chopped onion, bind it with egg

and breadcrumbs and you end up with some stuff that looks like that, OK?

And you form it into little sausage-shaped things. Get it?

That's why it's called a Glamorgan sausage.

And you roll it in the breadcrumbs

and Margaret tells me she sometimes puts chopped nuts around it.

And it ends up looking like that.

So come round here, Richard, one of those fluent panning shots,

whatever you call them. It's a tracking shot, actually, Keith.

..a pot which I have greased

with a wonderful piece of traditional salt bacon.

Very, very important, that.

A couple of twizzles like that to get a bit of grease into the hot pan

and then pop these in for about three or four minutes on each side.

"How many sides does a sausage have?" I hear you cry.

Several is the answer.

Anyway, this is a coracle, the most ancient boat known to mankind.

And here in Wales, they use it late at night - two of them, in fact,

a man in each one, with a net stretched between them -

to catch the sewin - or the sea trout - or the salmon.

Well, I refused to go in one of those,

so we're not doing that in this programme. OK?

Especially after my wounds sustained while playing rugby.

In the meantime, I'm going to have a little slurp

of this excellent elderflower champagne...

while I get Margaret to come and give me a hand

because something here's been fascinating me.

Something which she cooked earlier.

Look at that. It's very beautiful. But what is it?

That is my... One of my latest creations.

It's laverbread roulade.

The laverbread, as you probably heard already,

is the seaweed found on the seashores of Wales

and that is a black mess. It doesn't look all that appetising.

Now, that is combined in with eggs and... Just eggs.

And made into this cooked sort of souffle which is then rolled

and filled, in this instance, with low-fat cream cheese,

flavoured with a little orange, maybe you could put some ham in.

Vary that as you wish.

But it's used as a starter or as a nice buffet dish.

Absolutely splendid.

Do you mind if I just savage the end of it a bit? Have a little taste.

This laverbread is really good news. Anyway, have a whizz around here.

Oh, another whizz round?

I think it's time to turn them over.

Yes, a close-up on this, Richard, please.

So we can all see what a little golden brown sausage looks like.

That was a couple of minutes on each side.

I think it's time for me to taste one.

I think it's time for me to say, "Diolch yn fawr,"

which means Welsh for "thank you very much" to Margaret.

How do I say goodbye? Goodbye?

Prynhawn da. Prynhawn da?

Which is good afternoon.

That's Irish. That's not Welsh.

Thank you very much indeed.

Of course, it's always great to see the man in action.

We're not cooking live in the studio today.

Instead, we're looking back at some of the great cooking

from the Saturday Kitchen archives.

Still to come on today's Best Bites...

Gennaro Contaldo is already at the heady heights

at the top of the Omelette Challenge leaderboard

and it would be a tall order for Nathan Outlaw to better him.

Gennaro also had a secret weapon up his sleeve.

Find out how they both do

in the Omelette Challenge a little later on.

Northern Ireland's very own Paul Rankin makes a rich game pie.

He fills the pie with game meat, herbs and garlic,

encases it all in puff pastry

and serves it with hot and sour red cabbage.

And Charley Boorman faces his Food Heaven or Food Hell.

Would he get his Food Heaven, partridge?

He could be getting my pan-roasted partridge

with creamed Brussels sprouts and chestnuts.

Or would he get his dreaded Food Hell, squid?

I could be cooking him a salt-and-pepper chilli squid

with bok choy and spring onions.

You can find out what he gets to eat at the end of today's show.

Now, pudding is on the menu thanks to one of the world's best chefs.

And it's time to get fruity with the brilliant Michel Roux.

What are you cooking then, chef? Roasted pineapple. Yeah.

And I'm going to serve it with a coconut ice cream.

Now, you want me to get on with the ice cream.

We've got milk and cream first of all, we bring to the boil.

You've got coconut now? No, the cream goes after. You've got the coconut.

Milk first. Milk first. Then you've got coconut.

All right, that goes in there. If you wouldn't mind.

Pop that in there. Then the creme anglaise. Thank you.

OK, I'll do that. Is that custard, chef?

Creme anglaise, is that custard, chef? I'm working!

LAUGHTER

Mind your fingers!

I'm removing the top, you see? The green.

Because I don't know what to buy for you later on,

so I might give you the top. There you go!

I'm keeping that for the presentation. OK.

Is that it? Finished? Oh, no, no. We cut the bottom part as well.

So about two centimetres. Yeah. That's it.

And then we have a nice, stable base. Yeah.

We peel by following...

..the pineapple on the outside.

Now, you've been a passionate lover of desserts all your life,

not only just in the restaurant but writing books.

You're just writing another book as well on desserts.

Yes, which is full of desserts from other parts of the world as well.

Because I travel.

He's been all around the world and nicked all these recipes!

Nicked them all! No, Brian! No(!)

Not from you, anyway.

LAUGHTER

I've got the tiramisu with chestnut, I've got that pineapple,

which is in the book, which I love because it's spicy.

But you got this from...

Weren't you working in the Caribbean at one time?

Yes, I was working on a ship, a cruise liner. And I did...

I found the pineapple while on cruises in the Caribbean.

Vietnam was a good idea with the spices. I love the spices.

Now what I'm going to do... I'm going to...

get rid of those lovely, nasty little dark eyes, you see.

OK, I'll get rid of this. Thank you very much.

Instead of doing it with the point of my knife,

I'm just going to do a lovely little...

I'm cutting with the point of the knife, all along there.

This will give it a presentation. It will be much better.

It will look nice. Where did your love of desserts come from?

One of the first shows I remember watching was you and your brother.

I am sure that you haven't recovered.

How is he anyway? I don't know.

He doesn't know! Who wants to know?

No, he is fine.

I have just been spending a bit of time cooking with him

for a television programme.

But you have been working together on a new television programme?

Tell us about that. Exciting? It is fantastic news.

We have a television programme - The Roux Legacy.

Yeah. Where we are going to get...

Well, we are having the whole family involved.

The two cousins together and so on.

I had better put my glasses on.

That's better.

Look at that, it looks good? Yes, looks great.

I have done enough then, that's it.

That's it.

So I'm taking one which I have just done when Brian Turner was trying cooking.

About the programme,

it's your entire family cooking together for the first time.

Yes, the two cousins are cooking together, Michel and Alain and...

I'm just, look at what I'm doing. I'm studying.

And even your daughter is cooking on there as well. Yes, yes.

Emily is cooking as well. We're all cooking. Albert and I are cooking.

We haven't been cooking together for 25 years.

Oh, Brian, it was really bad.