0:00:02 > 0:00:06Good morning, I'm Matt Tebbutt and welcome to this week's helping of Saturday Kitchen Best Bites.
0:00:06 > 0:00:10We have a galaxy of Michelin starred chefs cooking up some delicious autumnal fare this morning.
0:00:10 > 0:00:11Please, curl up on the sofa,
0:00:11 > 0:00:14get cosy and enjoy today's seriously sumptuous menu.
0:00:35 > 0:00:37Welcome to the show.
0:00:37 > 0:00:40Don't go anywhere because I have some of the country's top chefs
0:00:40 > 0:00:42cooking mind-blowing food for a whole host of stars
0:00:42 > 0:00:45who have their knives and forks at the ready.
0:00:45 > 0:00:46Coming up on the show today...
0:00:46 > 0:00:50James Martin bakes some divine dark cherry and hazelnut biscotti
0:00:50 > 0:00:51for the glorious Gloria Hunniford.
0:00:51 > 0:00:54Vivek Singh, who serves some of the best Indian food, celebrates
0:00:54 > 0:00:58Saturday Kitchen's 200th anniversary by cooking in a tandoor.
0:00:58 > 0:01:01He whips up a spectacular tandoori breast of pigeon
0:01:01 > 0:01:03served with black lentils and salad.
0:01:03 > 0:01:06Chris Evans and Daniel Galmiche get roped in to help make some
0:01:06 > 0:01:07fresh naan bread too.
0:01:07 > 0:01:10Watch out for the burnt arm hairs all round. Hot stuff!
0:01:10 > 0:01:13Plus the self-proclaimed prince of Birmingham, Glynn Purnell,
0:01:13 > 0:01:16has got a really hearty winter warmer.
0:01:16 > 0:01:19He's making a braised elbow of lamb with a spicy red lentil stew
0:01:19 > 0:01:22and a parsley and anchovy salad.
0:01:22 > 0:01:24Battling it out for omelette challenge glory are Ching He Huang
0:01:24 > 0:01:28and Ken Hom, but there's not a wok in sight, much to their dismay.
0:01:28 > 0:01:31Then it's over to Angela Hartnett, who will be serving up
0:01:31 > 0:01:35a sumptuous cote de boeuf with cavolo nero and a bone marrow gratin.
0:01:35 > 0:01:39And finally, comedian Bill Bailey faces his Food Heaven Or Food Hell.
0:01:39 > 0:01:43Did he get his Food Heaven - Madras chicken curry with pilau rice?
0:01:43 > 0:01:45Or did he end up facing his Food Hell - calves' liver with
0:01:45 > 0:01:50sauteed hispi cabbage, creamy mash, crispy onion rings and gravy?
0:01:50 > 0:01:53You can find out what he got at the end of the show.
0:01:53 > 0:01:55Kicking things off, it's the first chef in Northern Ireland
0:01:55 > 0:01:57to get a Michelin star, the fabulous Paul Rankin.
0:01:57 > 0:02:02He has a recipe for mouthwatering brill with an awesome Asian twist.
0:02:02 > 0:02:06And he throws in an excellent filleting lesson for free.
0:02:06 > 0:02:09- Hey...- Good to see you, Paul. What are we cooking?
0:02:09 > 0:02:11Fillet of brill, sesame crust, Asian coleslaw,
0:02:11 > 0:02:14soy and mustard vinaigrette, crispy fried egg roll wrap...
0:02:14 > 0:02:16- So, we've got a lot to do on this dish.- Lots to do.
0:02:16 > 0:02:19We are going to start by filleting the brill.
0:02:19 > 0:02:22Flatfish is really quite an easy fish to fillet, you know.
0:02:22 > 0:02:25All we do is... I'm cutting the shapes of the...
0:02:25 > 0:02:27There are basically four fillets on a flatfish.
0:02:27 > 0:02:29Yeah, you've got two in the front, two in the back.
0:02:29 > 0:02:32The ones on the brown side of the fish,
0:02:32 > 0:02:35on the dark side of the fish, are going to be thickest ones.
0:02:35 > 0:02:37So, those are the ones we're going to use today.
0:02:37 > 0:02:41Keep your knife next to the bone and you follow the shapes of
0:02:41 > 0:02:43these fillets, yeah.
0:02:43 > 0:02:46So, yeah, the coleslaw that we're serving with it -
0:02:46 > 0:02:50cabbage, carrot, onion, but it's spring onion we're using,
0:02:50 > 0:02:52so it's classic coleslaw ingredients but then,
0:02:52 > 0:02:56instead of using mayonnaise, we're going to funk it up a little bit.
0:02:56 > 0:02:59It was one of the first dishes I ever cooked in a professional kitchen.
0:02:59 > 0:03:02- Coleslaw?- Well, I didn't cook it, I just chopped everything.
0:03:02 > 0:03:04Good old-fashioned coleslaw, was it?
0:03:04 > 0:03:06Yeah, it was good old-fashioned stuff.
0:03:06 > 0:03:08That's the one you get the staff cook.
0:03:08 > 0:03:10And I'm back doing it again, 25 years later!
0:03:10 > 0:03:14When you're skinning your fish, what you do is, you hold your
0:03:14 > 0:03:18knife quite still and you pull the skin. As easy as that, folks.
0:03:19 > 0:03:21It doesn't take...
0:03:21 > 0:03:23Really, with filleting you want a sharp knife,
0:03:23 > 0:03:26- with taking the skin off, you don't. - You want it fairly blunt.
0:03:26 > 0:03:29The skin on brill is fairly fragile so a sharp knife can go
0:03:29 > 0:03:31straight through fairly easily.
0:03:32 > 0:03:34I like to trim the fish fillets.
0:03:36 > 0:03:38Nice and fine on that.
0:03:38 > 0:03:41You can use a grater if you don't have one of those mandolin things.
0:03:41 > 0:03:42Yeah.
0:03:42 > 0:03:46And there we have some beautiful pieces of brill.
0:03:46 > 0:03:50Now, I'm going to do a little sort of sesame crust here.
0:03:50 > 0:03:53So, I've got black and white sesame seeds and all we want to do
0:03:53 > 0:03:55is mix these up a little bit, yeah?
0:03:55 > 0:03:57Right.
0:03:57 > 0:04:00You can have as much or as little of this on your fish as you want.
0:04:00 > 0:04:04A little bit of salt and pepper going on to the brill.
0:04:04 > 0:04:07Now, in your restaurants, where would this dish sort of sit?
0:04:07 > 0:04:11- This is like a cafe, brasserie? - This is like a Cayenne type dish.
0:04:11 > 0:04:14Cayenne's my sort of funky kind of restaurant.
0:04:16 > 0:04:19Didn't you have a restaurant, sold it and then bought it back,
0:04:19 > 0:04:21or something like that?
0:04:21 > 0:04:24What it was, Cayenne is now where my old restaurant, Roscoff,
0:04:24 > 0:04:26used to be.
0:04:26 > 0:04:30Roscoff was that Michelin star restaurant you were talking about earlier.
0:04:30 > 0:04:33- We had a Michelin star there for eight years...- This is in Belfast?
0:04:33 > 0:04:36In Belfast, yeah. We used to mix the food.
0:04:36 > 0:04:40Sort of classic French and every now and then
0:04:40 > 0:04:43some sort of California, Asian stuff because I'd travelled a lot
0:04:43 > 0:04:45and I lived in the States as well.
0:04:45 > 0:04:49I had all these influences that I used to like to put into my cooking.
0:04:49 > 0:04:50Yeah.
0:04:50 > 0:04:53And so when I thought, I want to do something different,
0:04:53 > 0:04:56I thought, well, I'll go back to my roots and my travelling.
0:04:56 > 0:05:00Cayenne is a sort of a product of that, really,
0:05:00 > 0:05:04where it was, kind of, the food that I wanted to cook in a way, you know?
0:05:04 > 0:05:06OK. So, the fish goes in with the...
0:05:06 > 0:05:09You've literally just patted it with two lots of sesame seeds.
0:05:09 > 0:05:11In the pan, a little bit of oil?
0:05:11 > 0:05:14Little bit of oil, a touch of butter because it helps it brown a little bit.
0:05:14 > 0:05:18It's not going to take too long to cook that.
0:05:18 > 0:05:22Now, with this slaw our dressing is made of,
0:05:22 > 0:05:25- maybe you can stir it together for me, James.- I'll do that.
0:05:25 > 0:05:27We've got about half a tablespoon of rice wine vinegar,
0:05:27 > 0:05:30four tablespoons of soy sauce, if you can do that for me.
0:05:30 > 0:05:32- Have me do it, then. - Absolutely.- OK.
0:05:32 > 0:05:34Four of these.
0:05:34 > 0:05:36One of the magic ingredients that's going in here that
0:05:36 > 0:05:39adds the richness to the slaw is, sort of, chunky peanut butter.
0:05:39 > 0:05:41It gives it that lovely Asian kick.
0:05:41 > 0:05:45This stuff is wonderful, rice wine vinegar, it's delicious stuff.
0:05:45 > 0:05:48Yeah, it's sort of milder than...white wine vinegar.
0:05:48 > 0:05:51It's a little bit milder and softer.
0:05:51 > 0:05:55I like to use a fork to get the juice out.
0:05:55 > 0:05:58Maybe you can get the rest of the juice out of that for me?
0:05:58 > 0:06:00Do you know how you get more juice out of lime? Microwave.
0:06:00 > 0:06:03- You whack it in the microwave, all that sort of thing.- Eight seconds.
0:06:03 > 0:06:05- The coriander... - 18 seconds, a walnut.
0:06:05 > 0:06:07LAUGHTER
0:06:07 > 0:06:10Just roughly chop it so you get these lovely taste bites.
0:06:10 > 0:06:13That goes in there, yeah? This is coriander you've got in there?
0:06:13 > 0:06:16Coriander. This is one of the secret ingredients here,
0:06:16 > 0:06:18it's pickled ginger. Have you ever tried pickled ginger?
0:06:18 > 0:06:22- Yes, it's fabulous.- With sushi. - Yeah, it's Japanese sushi ginger.
0:06:22 > 0:06:24It's the ingredient where people go,
0:06:24 > 0:06:27"Oh, where am I getting that lovely kick from?"
0:06:27 > 0:06:29It's the pickled ginger.
0:06:29 > 0:06:31Again, not too finely chopped on that at all
0:06:31 > 0:06:34- so that we get those beautiful taste bites.- What about this?
0:06:34 > 0:06:36- Is this for that? - That goes in the dressing.
0:06:36 > 0:06:38Sugar, a little bit of chilli powder.
0:06:38 > 0:06:40In it goes.
0:06:41 > 0:06:43Then pour it over?
0:06:43 > 0:06:45That goes in there and we can either,
0:06:45 > 0:06:47you can serve it fresh or you can let it sit for an hour,
0:06:47 > 0:06:50- in which case it's going to wilt slightly, yeah.- OK.
0:06:50 > 0:06:54- The fish?- A little bit more colour on those sesame seeds.
0:06:54 > 0:06:56Turn that up a little bit.
0:06:56 > 0:06:57Now...
0:06:57 > 0:06:59And really, with fish like this, particularly brill,
0:06:59 > 0:07:01you don't want to overcook it, do you really?
0:07:01 > 0:07:03You can see it cooking halfway up the side.
0:07:03 > 0:07:07It's the biggest mistake people make when they're cooking fish.
0:07:07 > 0:07:09They overcook it often.
0:07:09 > 0:07:12People are afraid to leave it a little bit undercooked.
0:07:12 > 0:07:15They cook it in the kitchen and by the time it gets to the table,
0:07:15 > 0:07:18it's fully cooked in the kitchen and by the time you eat it,
0:07:18 > 0:07:21- it's overcooked. - It's knackered, yeah.- OK.
0:07:21 > 0:07:23GUESTS LAUGH
0:07:23 > 0:07:26So, you can either use wonton skins or spring roll wrappers,
0:07:26 > 0:07:28which is what I have here.
0:07:28 > 0:07:31What we're looking for, again, is that sort of textural thing.
0:07:31 > 0:07:33And we just deep-fry those.
0:07:33 > 0:07:36Perhaps do some fine chives and some chive tops for me, James.
0:07:36 > 0:07:40- Fine chives. - Into the deep-fat fryer.
0:07:40 > 0:07:43Just remind me about those every now and then, James.
0:07:43 > 0:07:46- Right, these are nice and finely chopped.- Yeah.
0:07:46 > 0:07:49A little vinaigrette coming up here. The ingredients...
0:07:49 > 0:07:53I love this vinaigrette because this goes well with most fish, this one.
0:07:53 > 0:07:57Fish, it also goes well with chicken or pork, that sort of thing.
0:07:57 > 0:07:58So, we've got two types of mustard.
0:07:58 > 0:08:02We've got grain mustard and some English mustard, soy sauce,
0:08:02 > 0:08:05a little bit of sugar, rice wine vinegar and no butter at all.
0:08:07 > 0:08:09In goes the sugar.
0:08:09 > 0:08:12And Asian cooking, they use a lot of sugar and I think
0:08:12 > 0:08:17it's a little bit human nature to like that sort of sweet taste.
0:08:17 > 0:08:21So, a couple of tablespoons of soy sauce, about a tablespoon of sugar.
0:08:21 > 0:08:25Couple of tablespoons of grain mustard
0:08:25 > 0:08:27and about a teaspoon of English mustard.
0:08:27 > 0:08:31The Japanese love to use that English mustard kick type
0:08:31 > 0:08:32of thing, you know?
0:08:32 > 0:08:35It's kind of similar to that wasabi type flavour.
0:08:35 > 0:08:37I love wasabi, yeah.
0:08:37 > 0:08:39Have you tried it with palm sugar?
0:08:39 > 0:08:42Palm sugar? No. Erm...
0:08:43 > 0:08:46Although, any sort of sweetness in there will kind of work in a way.
0:08:46 > 0:08:49Oh, James, you're lucky there.
0:08:49 > 0:08:52You nearly got in trouble there, man!
0:08:52 > 0:08:53JAMES LAUGHS
0:08:53 > 0:08:56A little bit of veg oil going in there.
0:08:56 > 0:08:59I'm using rapeseed, a mild rapeseed oil this morning.
0:08:59 > 0:09:02But light veggie oil, that sort of thing works well.
0:09:02 > 0:09:04Paul, can I ask you,
0:09:04 > 0:09:07where you'd find black sesame seeds from as well?
0:09:07 > 0:09:10- I love sesame seeds toasted but... - Supermarkets will sell them now.
0:09:10 > 0:09:13- Will they?- Yeah, they've got them. You've just got to hunt for them.
0:09:13 > 0:09:17Supermarkets do sell them but Asian food stores are probably the
0:09:17 > 0:09:19best place to find them.
0:09:19 > 0:09:22- And you can toast them like normal ones?- Yes.
0:09:22 > 0:09:25It's often handy to toast them with some white ones because
0:09:25 > 0:09:28you don't know when they're the right colour, you know?
0:09:28 > 0:09:30A little bit of the slaw.
0:09:30 > 0:09:32The idea is, we leave it wilt a little bit or...?
0:09:32 > 0:09:35Ideally, probably, yeah. A touch of salt going on to these.
0:09:35 > 0:09:39Maybe stir in some of the fine chives into the vinaigrette, James.
0:09:39 > 0:09:40- There you go, done.- Yeah.
0:09:43 > 0:09:46- Finished that.- Couple of bits of the fish going on there.
0:09:46 > 0:09:49- Ooh! Smells lovely. - Smells good, don't it?- Yeah.
0:09:51 > 0:09:55- There you go.- A bit classier than my home economics classes at school!
0:09:56 > 0:09:59And then not too much dressing at all because there's big flavours
0:09:59 > 0:10:01in this, so a sort of chefy sort of drizzle.
0:10:01 > 0:10:05Rankin, you're cooking for a Yorkshire lass here.
0:10:05 > 0:10:07Look at this, you've got to put another one on.
0:10:07 > 0:10:09- This is a class girl. - Yes. Classy Yorkshire lass.- Yeah.
0:10:09 > 0:10:12A few chefy chives on top.
0:10:12 > 0:10:16That's my fillets of brill with sesame crust, Asian coleslaw,
0:10:16 > 0:10:20crispy fried wantons, and a soy and mustard vinaigrette.
0:10:26 > 0:10:30- Right, it looks fantastic. Smells fantastic.- Wow!- Smells fabulous.
0:10:30 > 0:10:33- Does it taste fantastic? - It's kind of striking, isn't it...
0:10:33 > 0:10:35Have you ever tried brill at quarter past ten?
0:10:35 > 0:10:37..with the sesame seeds on top?
0:10:37 > 0:10:39Lovely. Do I eat?
0:10:39 > 0:10:42Literally dive in because by the time it gets down to Laurence
0:10:42 > 0:10:45- it won't be coming back.- Oh, right. I'll have a bit of this as well.
0:10:47 > 0:10:50- Slaw and stuff like that.- That is gorgeous.
0:10:50 > 0:10:53But brill... It's gone.
0:10:53 > 0:10:57Brill, you could use a different variety of flatfish if people
0:10:57 > 0:10:59- can't get hold of brill. - Dig in.- Yeah.
0:10:59 > 0:11:02Something like turbot works really well.
0:11:02 > 0:11:06I do the dish with salmon sometimes. Halibut is terrific as well.
0:11:07 > 0:11:10- That is just beautiful. - Laurence, dive in.- It's sensational.
0:11:10 > 0:11:13But it's that slaw, I think it's that mixture of different
0:11:13 > 0:11:16- textures that we're talking about. - And it's a fresh sort of thing.
0:11:16 > 0:11:18That sort of winter time ingredients.
0:11:18 > 0:11:20It's the cabbage, the carrot, a few onions.
0:11:20 > 0:11:22With it being raw, it's full of vitamins.
0:11:22 > 0:11:25That suits you on the health kick at the moment.
0:11:25 > 0:11:28- Definitely.- This is going to be your new dinner party dish.
0:11:28 > 0:11:30It's absolutely delicious.
0:11:30 > 0:11:32I could just live off this coleslaw as well.
0:11:37 > 0:11:39I'm never going to make coleslaw with mayonnaise again.
0:11:39 > 0:11:42Love the funked-up Asian version. Delicious.
0:11:42 > 0:11:45Coming up, James whips up some cherry and hazelnut biscotti
0:11:45 > 0:11:48for Gloria Hunniford, but before that we're off
0:11:48 > 0:11:51to France to join Rick Stein as he eats his way around the country.
0:11:51 > 0:11:55Before we got too far away from the tidal stretches
0:11:55 > 0:11:59of the Garonne, I wanted to see how they caught this fish, the "alose".
0:11:59 > 0:12:03It's what we call shad and it's like a big freshwater herring.
0:12:03 > 0:12:07They are really popular this time of year but it requires some
0:12:07 > 0:12:10serious know-how when it comes to catching them.
0:12:15 > 0:12:18I went out with Alain Penichon, whose family have lived
0:12:18 > 0:12:21and fished here for generations.
0:12:21 > 0:12:24They made a good living in old days catching sturgeon, lampreys,
0:12:24 > 0:12:26perch and, of course, "alose".
0:12:26 > 0:12:30But as usual, the catches have got smaller and smaller.
0:12:30 > 0:12:33And Alain now thinks he could well be the last of his line
0:12:33 > 0:12:35on the Garonne River.
0:12:35 > 0:12:38It's surprising he makes a living at all when you consider that
0:12:38 > 0:12:40every few hundred yards along the bank,
0:12:40 > 0:12:42there are these nets called carrelets.
0:12:42 > 0:12:45They catch anything from small eels to other fish
0:12:45 > 0:12:47migrating along the river.
0:12:47 > 0:12:51But fishing with a drift net requires other skills.
0:12:51 > 0:12:54What Alain's done is just paved the net right across the Garonne
0:12:54 > 0:12:57here and he's just going to let us drift down to that point
0:12:57 > 0:13:00down there, but it's amazing how fast we're going.
0:13:00 > 0:13:03There's such a tremendous current here and it just gives you an idea
0:13:03 > 0:13:07of how big the river is and how much water there is
0:13:07 > 0:13:09and hopefully when we get to the point he'll pull it up
0:13:09 > 0:13:13and will get loads of those lovely aloses, or alose.
0:13:13 > 0:13:17I say hopefully because so often when we go out to film things
0:13:17 > 0:13:20like this, the wily fish give us the slip.
0:13:20 > 0:13:22But I needn't have worried.
0:13:23 > 0:13:25Fantastic, look at that.
0:13:27 > 0:13:30They're pretty substantial fish too.
0:13:30 > 0:13:34At least a couple of pounds and quite lovely.
0:13:34 > 0:13:38Like extra large silver darlings, as the herring fishermen would say.
0:13:38 > 0:13:41ALAIN SPEAKS FRENCH
0:13:42 > 0:13:46I asked Alain what he gets out of fishing this stretch of river
0:13:46 > 0:13:50year in year out, knowing that stocks are going down all the time.
0:13:54 > 0:13:58Well, I don't profess to have picked up everything that Alain said
0:13:58 > 0:14:02but basically, he said that he loves shad, he loves alose,
0:14:02 > 0:14:06he loves the colours of them and his grandfather,
0:14:06 > 0:14:09his father has been doing it before him so it's a real sort of
0:14:09 > 0:14:10tradition, but above that,
0:14:10 > 0:14:13he was going on about the whole skill of fishing and
0:14:13 > 0:14:15he just said that anybody can just throw a net in
0:14:15 > 0:14:18and pick the odd one up but it's a question of knowing the water,
0:14:18 > 0:14:22knowing the river, knowing the levels of water in the river
0:14:22 > 0:14:25and knowing where to go for the shad at any particular time
0:14:25 > 0:14:27or any particular place in the river.
0:14:27 > 0:14:31And I think it's that whole skill thing that he finds so,
0:14:31 > 0:14:36sort of, alluring and makes him want to come back and back and fish more.
0:14:38 > 0:14:41Cooking the alose was simplicity itself.
0:14:41 > 0:14:42Cut into steaks,
0:14:42 > 0:14:45they were barbecued over local vine trimmings under
0:14:45 > 0:14:48the same trees that the Penichon family
0:14:48 > 0:14:50have been sitting under for years.
0:14:50 > 0:14:54Such was the hospitality of Alain and his wife Marilou
0:14:54 > 0:14:57that they insisted on keeping us all there for lunch.
0:14:57 > 0:15:00And in order to accommodate everyone,
0:15:00 > 0:15:03they took the trouble of borrowing a larger table
0:15:03 > 0:15:05from the local "mairie" or town hall.
0:15:05 > 0:15:07If you can't get hold of shad back at home,
0:15:07 > 0:15:10you could do a similar thing with grey mullet,
0:15:10 > 0:15:14all you need to make the occasion perfect is the warm sunshine.
0:15:14 > 0:15:18Well, I've just been on the phone back to the office in Padstow
0:15:18 > 0:15:21and they're so envious because they can tell
0:15:21 > 0:15:25from my happiness and the noise of the French chat around
0:15:25 > 0:15:30that I'm having one of those sort of meals, lunchtime meals
0:15:30 > 0:15:33outdoors in France that everybody dreams of and it's happening to me.
0:15:33 > 0:15:36I keep pinching myself. The wine's been great,
0:15:36 > 0:15:40the shad, the alose has been great with a perfect sauce there,
0:15:40 > 0:15:42we've had home-made pate, we've had sausage,
0:15:42 > 0:15:45we had a lovely tomato salad to start with.
0:15:45 > 0:15:48I mean, maybe I've had one too many glasses of red wine
0:15:48 > 0:15:50but this is perfection to me.
0:16:04 > 0:16:07I've always wanted to have one of these.
0:16:07 > 0:16:10It's called a velo solex, I first came across them
0:16:10 > 0:16:13when I first came to France as a child, I've always hankered after one.
0:16:13 > 0:16:16Seems so much more fun than a bicycle.
0:16:16 > 0:16:19And, actually, someone's making them now in Hungary of all places.
0:16:19 > 0:16:25It's only 38cc, tiny engine but they nip along at a very sedate pace
0:16:25 > 0:16:30which rather mirrors the way I'm living on the barge at the moment.
0:16:30 > 0:16:34And I'm on my way to do my washing in the next town along here,
0:16:34 > 0:16:37it's one of those old-fashioned ones with a slab
0:16:37 > 0:16:39and big troughs of water.
0:16:39 > 0:16:42Sorry, nearly went into the canal.
0:16:44 > 0:16:48Most people come on a canal holiday for one or maybe two weeks
0:16:48 > 0:16:51but I've got to go all the way to Marseille
0:16:51 > 0:16:52and I'm running out of clothes.
0:16:52 > 0:16:57Thank God for the Roman washeteria at Mas d'Agenais.
0:16:57 > 0:17:01I've always wanted to do this. It's just very good fun.
0:17:01 > 0:17:06Standing here, wading in the water, doing my washing,
0:17:06 > 0:17:08much better than a washing machine.
0:17:08 > 0:17:11It is one of the few things on the Rosa,
0:17:11 > 0:17:14on the barge, that we haven't got is a washing machine.
0:17:14 > 0:17:19I don't suppose many locals still do it here but it's good fun.
0:17:19 > 0:17:23I'm only saying that because when we arrived there were a load of
0:17:23 > 0:17:27beer cans in the water, so I presumed the local youths
0:17:27 > 0:17:31use it for sort of sitting around and getting quietly sozzled
0:17:31 > 0:17:34if they're anything like the ones at home.
0:17:34 > 0:17:36This is great!
0:17:36 > 0:17:39Now, these barges are mainly used to take
0:17:39 > 0:17:40well-heeled American tourists
0:17:40 > 0:17:43down the canals for a week or so at a time,
0:17:43 > 0:17:46stopping off at cathedrals and museums and the like.
0:17:46 > 0:17:49So I don't think the crew totally approved of
0:17:49 > 0:17:51me using the Rosa as a washing line.
0:17:51 > 0:17:54I think they were greatly relieved when we all got off at Brouches
0:17:54 > 0:17:59for the whole town had turned out for a snail festival
0:17:59 > 0:18:01known as an escargolade.
0:18:01 > 0:18:04I must say, I can think of a lot worse things to be doing on
0:18:04 > 0:18:08a Sunday lunchtime than eating snails surrounded by lots of
0:18:08 > 0:18:11people enjoying the snails, including children.
0:18:11 > 0:18:15I mean, I don't like sort of beating Britain over the head with
0:18:15 > 0:18:18a stick, but how many villages like this have
0:18:18 > 0:18:23a little festival every now and then to celebrate a local produce?
0:18:26 > 0:18:29Practically everybody at the escargolade were plum farmers
0:18:29 > 0:18:35and they provide the prize plums that make the famous agen prunes.
0:18:36 > 0:18:38My gosh, these plums are sweet.
0:18:38 > 0:18:41No wonder the famous prunes of Agen are such quality.
0:18:41 > 0:18:44I mean, they're made from such delicious plums.
0:18:44 > 0:18:49Do you know, I never understood how they pick so many plums.
0:18:49 > 0:18:52I sort of guessed it's bound to be loads of Ukrainian students
0:18:52 > 0:18:56up ladders singing and enjoying themselves, not working too hard,
0:18:56 > 0:19:00throwing all the plums into baskets but not a bit of it.
0:19:00 > 0:19:05It's a testimony to agricultural engineering nous
0:19:05 > 0:19:10and actually a most marvellous example of Heath Robinson equipment.
0:19:10 > 0:19:14It looked a bit like a sort of crash in the trees
0:19:14 > 0:19:17over there with its great canvas wings spread everywhere.
0:19:22 > 0:19:26It looks like a terrible thing to do to a plum tree but it seems to
0:19:26 > 0:19:29work and the plums don't seem to suffer at all.
0:19:30 > 0:19:33These ones will be taken straight away to be washed
0:19:33 > 0:19:36and laid out in trays ready for the oven.
0:19:36 > 0:19:40Here, they are about to become "mi-cuit", or half-cooked
0:19:40 > 0:19:43because that's what'll keep their soft, moist texture.
0:19:46 > 0:19:49After 20 hours in the dryer, look at those.
0:19:49 > 0:19:51That's what those plums have become!
0:19:51 > 0:19:55It's such a heady aroma, heavy, heady aroma of fruit.
0:19:55 > 0:19:58Almost intoxicating. I just have to try one.
0:19:58 > 0:20:01I mean, just looking at them, they're not...
0:20:01 > 0:20:03They're not like the prunes I remember from school,
0:20:03 > 0:20:05those little black, hard things.
0:20:05 > 0:20:08They're so juicy and they've got such a lovely colour.
0:20:08 > 0:20:09Mmm.
0:20:11 > 0:20:13Fantastic, it's so sweet.
0:20:13 > 0:20:16There's only one thing to do with that, a classic prune tart.
0:20:18 > 0:20:21And the first thing is to splash these prunes all over with
0:20:21 > 0:20:24local almanac to make a juice.
0:20:25 > 0:20:29The tart mixture itself is made with ground almonds,
0:20:29 > 0:20:32caster sugar, a large egg and a tub of creme fraiche.
0:20:32 > 0:20:35Add the almanac juice from the prunes,
0:20:35 > 0:20:37beat it all together with a wooden spoon.
0:20:39 > 0:20:43Put the soaked prunes into a blind-baked shortcrust pastry case
0:20:43 > 0:20:45and pour the almond mixture over them.
0:20:46 > 0:20:48I'm making this in a kitchen
0:20:48 > 0:20:51just beside the canal where I do most of my cooking,
0:20:51 > 0:20:55and in this case, the main ingredients come from the doorstep.
0:20:55 > 0:21:02Well, that goes into a gas 590 degree oven for about 45 minutes.
0:21:02 > 0:21:04I'm just thinking, when I were a lad,
0:21:04 > 0:21:08prunes were the sort of thing they gave you to keep you regular.
0:21:08 > 0:21:10But actually,
0:21:10 > 0:21:13do you know something about things like prunes and apricots?
0:21:13 > 0:21:15I think I prefer the dried version
0:21:15 > 0:21:17than the fresh one a lot of the time.
0:21:17 > 0:21:20I mean, I love plums, but I particularly like prunes,
0:21:20 > 0:21:22particularly from Agen round here.
0:21:22 > 0:21:24And if you say to people, you know,
0:21:24 > 0:21:27you mention the word "prune and almanac tart",
0:21:27 > 0:21:30everybody just says, "Oh, yeah, yeah, that's a classic."
0:21:30 > 0:21:33Alman-yak? Almanac? Who cares?
0:21:35 > 0:21:39So, when it's cooled, finish it off with a dusting of icing sugar
0:21:39 > 0:21:42and some creme fraiche to make it irresistible.
0:21:42 > 0:21:45I'm not sure what the film crew thought of it.
0:21:45 > 0:21:47They normally like my food.
0:21:47 > 0:21:50- Mmm. It's hot.- Mmm.
0:21:50 > 0:21:52Really quite good, aren't they?
0:21:57 > 0:21:59And that did look really great.
0:21:59 > 0:22:01Now, often dried fruit is written off as something that's
0:22:01 > 0:22:04normally in kids' lunchboxes and making muesli a little bit
0:22:04 > 0:22:07healthier and more exciting, but actually they're a brilliant
0:22:07 > 0:22:09store cupboard ingredient and I'm going to show you them in
0:22:09 > 0:22:11different ways they can be used, but I've got some cherries here,
0:22:11 > 0:22:15and I thought, I'll do one of my favourite dishes with these.
0:22:15 > 0:22:16I'm going to do a biscotti,
0:22:16 > 0:22:19which translates from Italian to "twice baked".
0:22:19 > 0:22:21So, you're cooking this in two processes, really.
0:22:21 > 0:22:24First of all, you start off with equal quantities of flour and
0:22:24 > 0:22:28sugar, about 250g of each, little bit of baking powder, three eggs...
0:22:28 > 0:22:31I've got some hazelnuts here, but you can use almonds if you want.
0:22:31 > 0:22:34- Mm-hm.- A bit of lemon, and then we've got these dried cherries here.
0:22:34 > 0:22:37- Now, you know an interesting fact about cherries?- Tell me, James.
0:22:37 > 0:22:39I thought it was fascinating. You can tell the Roman roads,
0:22:39 > 0:22:42well, rumour has it you can tell the Roman roads around Britain
0:22:42 > 0:22:44by the cherries, cos it was the Romans that brought them over,
0:22:44 > 0:22:47they used to eat them while they were marching and spit them out.
0:22:47 > 0:22:49- Oh. And did...?- Hence all the straight lines of cherry trees.
0:22:49 > 0:22:52And did you know that they used to put garlic,
0:22:52 > 0:22:56wild garlic, in the boots of the Romans as they were walking along?
0:22:56 > 0:22:59- Well, I know the reason for that, yeah.- Why?- Cos it smells better than their feet, probably.
0:22:59 > 0:23:02LAUGHTER Why is that, then? It's an antibiotic, isn't it?
0:23:02 > 0:23:04No, they did, and that's why you have so much wild garlic along
0:23:04 > 0:23:08- all the Roman roads, as well. - Did they?- Yes.- There you go. They left their boots behind.
0:23:08 > 0:23:11- Tell you what, Gloria, we should make a programme. - We should, James. We should.
0:23:11 > 0:23:14But, I mean, you started very, very early, you wanted to be a singer...
0:23:14 > 0:23:16- I WAS a singer. - You WERE a singer.- Excuse me,
0:23:16 > 0:23:19- I've even got a record to prove it. - Oh, you've got a record to prove it?
0:23:19 > 0:23:22I have. And if you don't watch out, I'll send you one.
0:23:22 > 0:23:23THEY LAUGH
0:23:23 > 0:23:24No, I started as...
0:23:24 > 0:23:27I hate to say this, really, but it was pre-television,
0:23:27 > 0:23:28when I was a very young child,
0:23:28 > 0:23:32and Homespun Entertainment in Northern Ireland was really,
0:23:32 > 0:23:35really keen, like you're talking about three, four,
0:23:35 > 0:23:38five nights a week, church halls, schools.
0:23:38 > 0:23:40So, even as an eight-year-old,
0:23:40 > 0:23:44- and I have to say that my dad was a part-time conjuror.- Yes.
0:23:44 > 0:23:47So he was a newspaperman by day, a magician by night.
0:23:47 > 0:23:50- So I started, I went out with him with a concert party.- Fantastic.
0:23:50 > 0:23:52So I sang my songs...
0:23:52 > 0:23:54# Powder your face with sunshine... #
0:23:54 > 0:23:57- All of that.- Yeah. Right... THEY LAUGH
0:23:57 > 0:23:59- Oh!- I WILL send you the record!
0:23:59 > 0:24:00No, you did.
0:24:00 > 0:24:04Literally, you did all that and then... But it was broadcasting...
0:24:04 > 0:24:08- You went over to Canada when you were 17?- I did. 17, going on 18.
0:24:08 > 0:24:12- Yes.- And it was a reasonably brave thing to do at that point,
0:24:12 > 0:24:14- cos I'd never been out of Ireland, at all.- Yes.
0:24:14 > 0:24:18But went over there and of course, in Northern Ireland we had the BBC,
0:24:18 > 0:24:22- the Light Programme, that was it, no television.- Yes.- And...
0:24:22 > 0:24:25So I arrived in this place in Ontario, in Canada, called Kingston.
0:24:25 > 0:24:29And they had 25 radio stations, 15 television stations,
0:24:29 > 0:24:32and if you could sing an Irish song in tune, you were on.
0:24:32 > 0:24:33You were employed.
0:24:33 > 0:24:36So, I sang 40 Shades Of Green and I got my own little programme...
0:24:36 > 0:24:40And then coming back to the UK got you what? Radio 2?
0:24:40 > 0:24:44Well, what happened actually was I did make a record before that
0:24:44 > 0:24:48and the record went to number seven in the Ulster charts. Hey!
0:24:48 > 0:24:50Which meant nothing.
0:24:50 > 0:24:53But I was, I was interviewed on the equivalent of the Today programme
0:24:53 > 0:24:55- in Northern Ireland.- Yes.
0:24:55 > 0:24:57And it was, you know, Lisburn housewife,
0:24:57 > 0:24:59how are you going to cope being top of the charts?
0:24:59 > 0:25:03And so the producer literally was stuck for a female interviewer,
0:25:03 > 0:25:06so he rang me the next day and said, "Do you fancy it?"
0:25:06 > 0:25:07So I went, well, why not?
0:25:07 > 0:25:11And actually, in the end, broadcasting took over from singing.
0:25:11 > 0:25:14- Although when I came, when I came to Radio 2...- Yeah.
0:25:14 > 0:25:17You know the Les Dawson show, Val Doonican show,
0:25:17 > 0:25:21- they were all running in TV. - But it was a very male-dominated... - So I was able to sing on that...
0:25:21 > 0:25:23Well, what happened actually,
0:25:23 > 0:25:25when I made my famous record, which I'm going to send you,
0:25:25 > 0:25:28an LP, excuse me, called A Taste Of Honey, out of circulation...
0:25:28 > 0:25:32Erm, I went to Radio 2...
0:25:32 > 0:25:34It's funny what you'll do when you're not looking for a job.
0:25:34 > 0:25:37When I was going to do that news programme I was telling you
0:25:37 > 0:25:41about earlier, I went to the BBC in London with about six albums
0:25:41 > 0:25:45under my arm, because I thought Radio 2 would be a good play for me.
0:25:45 > 0:25:47And the boss there said to me, "Do you like Radio 2?"
0:25:47 > 0:25:49I said, "I love it." He said, "What's wrong with it?"
0:25:49 > 0:25:51And of course, not looking for a job,
0:25:51 > 0:25:53I proceeded to tell him what was wrong with it...
0:25:53 > 0:25:56saying there are no women on it. Do you imagine that there are
0:25:56 > 0:25:59- any woman at home wanting to listen to men?- True, yeah.
0:25:59 > 0:26:02But, you know, how come you haven't got a woman?
0:26:02 > 0:26:04To which he had no answer.
0:26:04 > 0:26:07And three years later, the same man, strangely enough,
0:26:07 > 0:26:10got in touch and gave me a dep job for Jimmy Young, so...
0:26:10 > 0:26:13And that was it? It all started there?
0:26:13 > 0:26:15Well, while you've been talking, I've done this.
0:26:15 > 0:26:17Tell me what you've done, for goodness' sake.
0:26:17 > 0:26:19All I've done is mix all the ingredients in a bowl, by hand,
0:26:19 > 0:26:22added the eggs and the idea is you want to be sort of dropping consistency like that.
0:26:22 > 0:26:25The secret of biscotti, it should just fall off your hand.
0:26:25 > 0:26:27Not too wet, bit of flour like this,
0:26:27 > 0:26:31roll it out into like a little sausage, put it on a...
0:26:31 > 0:26:33Ideally, one of these little sort of nonstick mats
0:26:33 > 0:26:36rather than greaseproof, and then just bake it straight away.
0:26:36 > 0:26:38Why is a nonstick mat better...?
0:26:38 > 0:26:41- Because it kind of sticks to a lot of the greaseproof that you buy nowadays.- OK.- This stuff...
0:26:41 > 0:26:43You can't get the greaseproof these days.
0:26:43 > 0:26:46You can't get it how you used to do, Gloria, you know what I mean? GLORIA LAUGHS
0:26:46 > 0:26:49Then this goes in the oven at about, sort of 400 degrees Fahrenheit,
0:26:49 > 0:26:51200 degrees centigrade, quite a hot oven,
0:26:51 > 0:26:53for about 12, 10 to 12 minutes,
0:26:53 > 0:26:56till it browns and we end up with this one, that I've got over here.
0:26:56 > 0:26:57Which looks delicious, I have to say.
0:26:57 > 0:26:59But this is where biscotti comes from,
0:26:59 > 0:27:01cos we twice bake this, you see.
0:27:01 > 0:27:04And then, we slice this and then put it back into the oven,
0:27:04 > 0:27:07- so you drop the temperature of the oven down and bake it again once it's sliced.- OK.
0:27:07 > 0:27:09But then, when you slice it through, you should have
0:27:09 > 0:27:11what resembles biscotti.
0:27:11 > 0:27:14But like I said, your career just keeps going and going and going.
0:27:14 > 0:27:16- You're doing this new thing... - Well, I have to...
0:27:16 > 0:27:17You're on the search for people.
0:27:17 > 0:27:21I am, it's called Rip-Off Britain and I think that most of us,
0:27:21 > 0:27:25particularly in credit crunch times, feel that we are being ripped off
0:27:25 > 0:27:26in certain areas.
0:27:26 > 0:27:29I'm not saying that everything starts off as a rip-off,
0:27:29 > 0:27:32- but it seems to end up that it's the consumer that's ripped off.- Yeah.
0:27:32 > 0:27:34So, we will be dealing with...
0:27:34 > 0:27:37And I should say, there's Angela Rippon, Jenny Bond and myself,
0:27:37 > 0:27:38we're being let loose across Britain.
0:27:38 > 0:27:43- Let loose. Go on, then.- And we want to take on, really, the viewer.
0:27:43 > 0:27:46I mean, we want to take you at home, your problems,
0:27:46 > 0:27:49because I want people to regard this as their programme,
0:27:49 > 0:27:53because everybody has a beef about certain issues of money,
0:27:53 > 0:27:55but maybe they sometimes think, well, what do I do about it?
0:27:55 > 0:27:58- Or how can I...?- You want a voice really, don't you?- Yes.
0:27:58 > 0:28:00So, we hope that Rip-Off Britain will be a great voice,
0:28:00 > 0:28:02and we'll deal with everything, like travel,
0:28:02 > 0:28:07you know, utility bills, banking, of course, very much in the news.
0:28:07 > 0:28:09- But to give you an example...- Yeah.
0:28:09 > 0:28:13You know, you get a cheap fare and the fare will be £9.50,
0:28:13 > 0:28:15as I got recently, to France.
0:28:15 > 0:28:17But by the time you pay the tax,
0:28:17 > 0:28:20and your suitcase, and, and, and, it's up to £79.50.
0:28:20 > 0:28:24- Now, in other countries, that's against the law.- Right.
0:28:24 > 0:28:26They have to show the tax upfront.
0:28:26 > 0:28:29And the law will change in this country, so if they say
0:28:29 > 0:28:34it's £9.50, they've got to say plus tax of 60 something quid.
0:28:34 > 0:28:38In utilities, I got a bill from the gas company recently for £1,700,
0:28:38 > 0:28:41which I knew in my soul...
0:28:41 > 0:28:44You obviously cook a lot, Gloria!
0:28:45 > 0:28:47I knew it was wrong.
0:28:47 > 0:28:50Anyway, to cut a long story short, I took them on,
0:28:50 > 0:28:54made them change the meter and they ended up owing me £900.
0:28:54 > 0:28:57But sometimes, in your soul, you know that this is not right,
0:28:57 > 0:29:00- but you don't have the guts to really take them on.- There we go.
0:29:00 > 0:29:02We've got the biscotti here. You can pile them up.
0:29:02 > 0:29:05Now, a little bit of homage to Canada, we've got maple syrup,
0:29:05 > 0:29:07- famous of course from New York, Quebec.- Ooh.
0:29:07 > 0:29:10They actually tap the trees, either one or four taps normally on
0:29:10 > 0:29:12- a tree, that's about 10cm in diameter.- Right.
0:29:12 > 0:29:14And they tap the sap from that.
0:29:14 > 0:29:18Produce about ten gallons per season from one tree.
0:29:18 > 0:29:21Have you ever heard of a thing called "bahal"
0:29:21 > 0:29:23- that they get at the top of some coconut trees?- No.
0:29:23 > 0:29:26- Blow your head off.- Will it? - Don't have it!
0:29:26 > 0:29:28- Probably why I've never tried it, Gloria!- Very alcoholic.
0:29:28 > 0:29:29There you go.
0:29:29 > 0:29:32- Mm. Mm-mm.- Like that? I notice,
0:29:32 > 0:29:35- you eat the bit that I haven't cooked!- No, I'm going to now.
0:29:35 > 0:29:38I want to have a little bit of this with it as well.
0:29:38 > 0:29:40- Dive into that.- Mm! - Biscotti are great.- Mm!
0:29:44 > 0:29:48So, biscotti means twice cooked and the reason that you find cherry
0:29:48 > 0:29:52trees in lines along Roman roads is because they grew from the
0:29:52 > 0:29:54pips spat out by the soldiers. Who knew?
0:29:54 > 0:29:58Now, today, we're taking a look back at some of the tastiest
0:29:58 > 0:30:00recipes from the Saturday Kitchen archives and there are loads
0:30:00 > 0:30:03of dishes to get your culinary juices flowing.
0:30:03 > 0:30:06Up next, one of the most respected modern Indian chefs in the
0:30:06 > 0:30:07country, Vivek Singh,
0:30:07 > 0:30:11and he came in to the studio to celebrate Saturday Kitchen's 200th
0:30:11 > 0:30:14anniversary and he brought in a tandoor oven to cook some
0:30:14 > 0:30:15pigeon and fresh naan bread.
0:30:15 > 0:30:18Chris Evans and Daniel Galmiche had a go too.
0:30:18 > 0:30:20It's the fabulous Vivek Singh.
0:30:20 > 0:30:22- Now, you're going to blame me for this recipe!- No, no.
0:30:22 > 0:30:26- Not at all, James. - Because when we decided that 200th anniversary of the show, I
0:30:26 > 0:30:30wanted a tandoori oven, I wanted you on the show - we've got them both.
0:30:30 > 0:30:31- Yeah, fantastic.- What are we doing?
0:30:31 > 0:30:34Well, you've got the tandoor, you've gone to a lot of effort,
0:30:34 > 0:30:36so we'll use, we'll do a tandoori breast of pigeon.
0:30:36 > 0:30:39- Yeah. - Hopefully, very quick to do as well.
0:30:39 > 0:30:41Served with some black lentils, some home-made,
0:30:41 > 0:30:45freshly baked naan bread, and you'll do a little kachumber for me.
0:30:45 > 0:30:46A kachumber, which is a salad. Right.
0:30:46 > 0:30:48First, you want to get that pigeon on.
0:30:48 > 0:30:50- Yeah, I want to get the pigeon on. - So this is what we're
0:30:50 > 0:30:53going to make, but we'll show you how to do this.
0:30:53 > 0:30:54You want to get that on cooking.
0:30:54 > 0:30:56- So we'll get that on. - Get this going first.
0:30:56 > 0:30:59Meanwhile, I will do naan bread, which hopefully...
0:30:59 > 0:31:01Excuse me a second.
0:31:01 > 0:31:04Carry on. You stick that on the skewers.
0:31:04 > 0:31:07I'll stick them on the skewers, while you get organised.
0:31:07 > 0:31:09I'm watching.
0:31:09 > 0:31:12Yeah, that's fine. That's all right.
0:31:13 > 0:31:16So, yeah, we've got this pigeon breast.
0:31:16 > 0:31:19These breasts have been marinated for about 30 minutes.
0:31:19 > 0:31:22You could marinate them overnight. You can do them beforehand.
0:31:22 > 0:31:24Now, this is one of the oldest forms of cooking.
0:31:24 > 0:31:27This is one of the oldest forms of cooking known to mankind.
0:31:27 > 0:31:31As I say, a lot of people think of Mughlai food,
0:31:31 > 0:31:35Mughlai style of cooking, and think of tandoors that way.
0:31:35 > 0:31:37Wo-ho!
0:31:37 > 0:31:38You can really see it going.
0:31:38 > 0:31:42- Traditionally, this would be a charcoal tandoor.- Charcoal.
0:31:42 > 0:31:44We've got a gas one here.
0:31:44 > 0:31:46Exactly.
0:31:46 > 0:31:48Yeah.
0:31:48 > 0:31:50- Let it... - So, this goes in for what? How long?
0:31:50 > 0:31:52Well, we'll put it in for four minutes and see.
0:31:52 > 0:31:56We need to take it out and let it rest for a couple of minutes.
0:31:56 > 0:31:58Show us how to do this. I'll read the temperature.
0:31:58 > 0:32:02It is 500 degrees centigrade.
0:32:02 > 0:32:03Wow!
0:32:03 > 0:32:05Yeah, when we fire the charcoal ones, James,
0:32:05 > 0:32:08they go to 800 degrees when they're firing up.
0:32:08 > 0:32:11- We obviously don't cook anything in there.- Yeah.- The only...
0:32:11 > 0:32:14- I've actually done a night's work in your restaurant.- Yeah.
0:32:14 > 0:32:18And your tandoori chef, you can tell the tandoori chefs apart
0:32:18 > 0:32:21because they've got one arm's full of hair and the other's bald!
0:32:21 > 0:32:24- Absolutely nothing on there.- Yeah.
0:32:24 > 0:32:28- That's what this does to you.- Right.
0:32:28 > 0:32:30- So, explain to us what this is. - I've taken the skin off because I
0:32:30 > 0:32:33don't like cooking in the tandoor with the skin.
0:32:33 > 0:32:36Traditionally, the marinade includes a considerable amount of
0:32:36 > 0:32:39yoghurt and it just turns it very chewy and soggy.
0:32:39 > 0:32:42- Right.- So, the skin doesn't crisp up like it would otherwise.- OK.
0:32:42 > 0:32:46So, we've got some ginger and garlic paste.
0:32:46 > 0:32:48Now, do you always marinate food that's in a tandoor?
0:32:48 > 0:32:50- Yeah, you always do.- Right. - It just...
0:32:50 > 0:32:55- It flavours, but it also tenderises the meat.- Yeah.
0:32:55 > 0:32:59And also, the yoghurt protects it from the fierce heat of the tandoor.
0:32:59 > 0:33:03As it's cooling down, yours is almost on permanently all the time,
0:33:03 > 0:33:05cos yours is charcoal in the restaurant...
0:33:05 > 0:33:06Yes, they never go out.
0:33:06 > 0:33:10They've not gone out for the last ten years that we've been going.
0:33:10 > 0:33:12So, they're on all day, every day, for ten years?
0:33:12 > 0:33:13Ten years, oh, my!
0:33:13 > 0:33:16Ten years, the tandoors have never gone out.
0:33:16 > 0:33:18Well, that's a really bad sign if a tandoor goes off in an Indian.
0:33:18 > 0:33:21If we're getting cold this weekend, we should go round to yours.
0:33:21 > 0:33:25Absolutely! Absolutely! And we've got these black lentils.
0:33:25 > 0:33:27I'll get the black lentils started off.
0:33:27 > 0:33:29Just soak the black lentils for three or four hours,
0:33:29 > 0:33:31even overnight, if you want.
0:33:31 > 0:33:34This man is so good to his staff, it's the only restaurant I've ever
0:33:34 > 0:33:37been to that's actually got Sky and cricket on 24 hours
0:33:37 > 0:33:39a day on the hot pass.
0:33:39 > 0:33:42So, normally, you get a check system that comes up. You've got a TV!
0:33:42 > 0:33:44- Yeah, absolutely.- With cricket on. It's brilliant!
0:33:44 > 0:33:47What's the current score in the Ashes then, Vivek?
0:33:47 > 0:33:52- Well, the last time I saw, England were all out for 271.- Right.
0:33:52 > 0:33:56I've just added a couple of autumnal spices in there.
0:33:56 > 0:33:59- You toast these off. - Yeah, toast them off slightly.
0:33:59 > 0:34:03Some clove and some cumin. That goes in to the marinade as well.
0:34:03 > 0:34:06- Yeah. - And I've got some yoghurt here.
0:34:06 > 0:34:07Which is going to go in.
0:34:07 > 0:34:09Right, that kachumber salad,
0:34:09 > 0:34:12which is basically all the things blended all in.
0:34:12 > 0:34:16And so just all this mixed in, that's your marinated pigeon breast.
0:34:16 > 0:34:18Right. So that's that one.
0:34:18 > 0:34:20Now, you're going to get on and do the lentils,
0:34:20 > 0:34:22- these little black lentils.- Yeah.
0:34:22 > 0:34:25- These are not puy lentils, which we're used to.- No, they aren't.
0:34:25 > 0:34:28- They look a bit like puy lentils. They aren't.- Can I show these?
0:34:28 > 0:34:31- See what these are. - They're very nutty when they're raw.
0:34:31 > 0:34:33They're used throughout the country, actually.
0:34:33 > 0:34:35They're used both in the north and the south.
0:34:35 > 0:34:38They're kind of like mung beans. They look like little mung beans.
0:34:38 > 0:34:41Yeah, they are like mung beans, but they're black and they're urad lentils.
0:34:41 > 0:34:44- You can buy them in most Asian stores nowadays.- Right.
0:34:44 > 0:34:47- And for the lentils... - So, what have you cooked them in?
0:34:47 > 0:34:50- You cook them in just water, or...? - Just water and a tiny bit of salt.
0:34:50 > 0:34:51Right.
0:34:51 > 0:34:54- And usually, we sort of cook them overnight.- Right.
0:34:54 > 0:35:01The last thing we do before we leave the kitchens is leave soaked
0:35:01 > 0:35:06urad lentils on the tandoor and come back the next morning and they've...
0:35:06 > 0:35:09They've cooked. So, what spices have you got in there?
0:35:09 > 0:35:12- I've got red chilli powder, a bit of garam masala.- Yeah.
0:35:12 > 0:35:17- Which is my own recipe for garam masala. Genuine garlic paste.- Yeah.
0:35:17 > 0:35:21- Salt, sugar. I'm going to cook it through. Cook it really long.- Right.
0:35:21 > 0:35:24There's going to be a lot of people this morning waking up with
0:35:24 > 0:35:27hangovers that have probably got a naan bread or half
0:35:27 > 0:35:32a naan bread stuck to their face. This is how they make it. Right?
0:35:32 > 0:35:35Flour. Plain flour?
0:35:35 > 0:35:40Yes. Plain, non-raising flour. Just plain flour.
0:35:40 > 0:35:46- Oil?- Yeah, oil. Eggs, baking powder. - Egg.- Salt, sugar.
0:35:46 > 0:35:48- Salt, sugar and baking powder. - Yep.- Done, in.
0:35:48 > 0:35:52And the salt and sugar's important. Obviously in there. And then milk.
0:35:52 > 0:35:55- Just mix all that up together. Mix it all up together.- OK.
0:35:55 > 0:35:57I'll mix that all in. And you leave this to prove, do you?
0:35:57 > 0:36:01- No, you don't prove this. Because you've got baking powder, it will instantly rise.- OK.
0:36:01 > 0:36:04Your pigeon's had four minutes in there.
0:36:04 > 0:36:06So I'll just give this a mix together.
0:36:06 > 0:36:09Now, if you wanted to do sort of garlic naan, you would add that after.
0:36:09 > 0:36:11Yeah, it's a topping. You would. Look at that.
0:36:11 > 0:36:14- Smells amazing, doesn't it? - Look at that.
0:36:14 > 0:36:17It's so far away but it's so strong, the smell.
0:36:17 > 0:36:20- You can buy these ovens for home, if you want these.- Yes, you can.
0:36:20 > 0:36:22You can actually buy these ovens.
0:36:22 > 0:36:24There's a company around now that's doing them.
0:36:24 > 0:36:26They'd be very happy to send them across.
0:36:26 > 0:36:29- It's called the Clay Oven Company. - Yeah.
0:36:29 > 0:36:31James, have you not got a tandoori at your place?
0:36:31 > 0:36:35I want to get one because I've got the pizza oven, of course.
0:36:35 > 0:36:37You want to dig a genuine one, don't you?
0:36:37 > 0:36:39I'd like a proper charcoal cos I think it's really,
0:36:39 > 0:36:42really good with charcoal. You know, it's incredibly hot.
0:36:42 > 0:36:45If you're going to go to the trouble of getting one,
0:36:45 > 0:36:50you're better off getting the real McCoy, getting a charcoal one.
0:36:50 > 0:36:52Right, so we've got the kachumber salad here.
0:36:52 > 0:36:56Next, this is our naan bread. I'll get this over.
0:36:56 > 0:36:59You want to sprinkle these with a little bit of black onion seed, or something like that?
0:36:59 > 0:37:01Yeah, just some black onion seed, garlic, coriander.
0:37:01 > 0:37:05- Have you got any coriander chopped? - I can do some.
0:37:05 > 0:37:07Right, Mr Evans, this is your moment.
0:37:07 > 0:37:10- You didn't realise you were going to be making this.- Am I coming over?
0:37:10 > 0:37:11- You are.- Coming over now.
0:37:11 > 0:37:15You need to roll your sleeve up, get rid of any jewellery. There you go.
0:37:15 > 0:37:17And Chris is going to love this.
0:37:17 > 0:37:20- Look at the amount of butter going in.- Can I have a bucket of ice first?
0:37:20 > 0:37:22- Cos you don't do the sun, do you, really?- No, I don't do the sun.
0:37:22 > 0:37:25One of the things, my blood test came up was lack of vitamin D.
0:37:25 > 0:37:27My skin hasn't seen the sun for 25 years.
0:37:27 > 0:37:29And now it's about to see the sun.
0:37:29 > 0:37:33- 850 degrees!- Close to the sun! - Absolutely.
0:37:33 > 0:37:35What sensible behaviour on a Saturday morning!
0:37:35 > 0:37:38- Right, what are you doing?- Well, I've got a bit of coriander on it.
0:37:38 > 0:37:42- You can do that.- Right. So grab one of these.- OK. Thank you.
0:37:43 > 0:37:45And there you go.
0:37:47 > 0:37:51- What have you just done? - I'm going to join them.
0:37:51 > 0:37:54- Mine's stuck to the thing.- You have to do it by hand. No, that's...
0:37:54 > 0:37:58Guys, I'm coming. I don't want you to have all the fun in here.
0:37:58 > 0:38:01- Now, this is really, really hot. So you put this on what?- Yeah, well...
0:38:01 > 0:38:06- What's that called, that pad?- This is a little pillow I've made.- Right.
0:38:06 > 0:38:10A little pillow, just some wrapped up napkins and...
0:38:10 > 0:38:16The idea is you grab this and stick it to the side.
0:38:16 > 0:38:17Very quickly.
0:38:19 > 0:38:21Aargh!
0:38:21 > 0:38:25- Happy 200th show, James! - You can smell the skin!
0:38:25 > 0:38:29He's doing that with his jumper. Right, there you go. Right.
0:38:29 > 0:38:32Now we know why Vivek wore a jumper today.
0:38:32 > 0:38:36- Ah, voila.- You guys have fun with that.- Get it stuck in there.- OK.
0:38:36 > 0:38:39Right, the idea is you've got to put that... You plate up.
0:38:39 > 0:38:41- The idea is you hold this. - Yeah, yeah.- You hold the pad.
0:38:41 > 0:38:45- Hold the pad.- You slam it on. - Below that one.- Below that one?
0:38:45 > 0:38:48- This is like the opposite of the omelette challenge.- Go on.
0:38:48 > 0:38:51- Below that one. - It's got to stick to the side.- OK.
0:38:51 > 0:38:54- Don't touch the edge of the edge. - OK. Ready?
0:38:56 > 0:38:59- Oh!- How's that going?
0:38:59 > 0:39:03Oh, bye-bye. Bye-bye.
0:39:03 > 0:39:07- OK, your go. Vive la France. Daniel. - Ah, voila. Merci beaucoup.
0:39:07 > 0:39:11- OK.- Vive la France.- Let's get you ready.- Yes, get ready.
0:39:11 > 0:39:13- Come on, son.- You plate up cos we're nearly ready.
0:39:13 > 0:39:17- You've got to go lower. - Where do you say you need? - I'm going to take this one out.
0:39:17 > 0:39:20- Yeah, yeah.- OK, lower than a two.
0:39:20 > 0:39:23- I don't think that this was a good idea, to be honest.- You ready?
0:39:23 > 0:39:26- Go on, Daniel. - Just let me take this one out.
0:39:28 > 0:39:32- Right, we've got one.- Very good, very good. OK.
0:39:32 > 0:39:34That's so high!
0:39:34 > 0:39:38- It's barely in there, Daniel. - Right, OK. Don't worry.- Ah, well.
0:39:38 > 0:39:41- You plate up. We've got our pigeon on.- Did you put yours really low?
0:39:41 > 0:39:45- Yeah, yeah. Mine's all the way down the bottom.- Wow! That's low.
0:39:45 > 0:39:47That's how they should look.
0:39:47 > 0:39:49I'm going to take Mr Evans's out in a minute.
0:39:49 > 0:39:52- That one's yours, would you agree? - That is mine.
0:39:52 > 0:39:55- That's very low. - That's a belter. Look at that!
0:39:55 > 0:39:58They don't get any better than that, look!
0:39:58 > 0:40:01LAUGHTER
0:40:02 > 0:40:05- It's not looking good for the souffle, is it?- Right.
0:40:05 > 0:40:07Bit of butter on the naan bread.
0:40:07 > 0:40:10- Can you butter the naan bread, Daniel, please?- Oh, dear!
0:40:10 > 0:40:14- That's fantastic. - Have a sit back down there.
0:40:14 > 0:40:16- I'm just going to go over here. - Right, there you go.
0:40:16 > 0:40:19- Is there still one in? - Yeah. There you go.
0:40:19 > 0:40:22- Ah, well, that's not too bad. - Not bad at all, is it?
0:40:22 > 0:40:25I'll leave you to it now. Thank you, thank you for the try.
0:40:25 > 0:40:27Rest up. Thanks, Daniel. Having fun, I hope.
0:40:27 > 0:40:29Plate that up and put the naan bread next to it.
0:40:29 > 0:40:31Remind us what that is again.
0:40:31 > 0:40:34Well, tandoori breast of pigeon with black lentils and kachumber
0:40:34 > 0:40:38- salad and freshly made naan bread. - Naan bread!- Rock and roll, guys.
0:40:38 > 0:40:41Look at that. Very fun.
0:40:46 > 0:40:51- How fantastic is that? Over here. - That was a huge effort, wasn't it?
0:40:51 > 0:40:54- It was a bit. How's your hand?- It's OK. It's OK.- The hairs have gone.
0:40:54 > 0:40:57Don't worry. Didn't use them for anything anyway.
0:40:57 > 0:41:00I understand what you mean, the poor guy does that all night.
0:41:00 > 0:41:04- Literally no hairs on his arms.- Hope there's no hairs in that.- One arm.
0:41:04 > 0:41:08- You can tell which section he's on. Look. In the office.- Stunning.
0:41:08 > 0:41:12- Just stunning.- Stunning?- Generally stunning.- Try the naan bread.- OK.
0:41:12 > 0:41:14It's a wonderful smoky aroma that you get from the juices
0:41:14 > 0:41:17- dripping onto the coals. - The naan bread's so cool to make.
0:41:17 > 0:41:20Could you do that with the skin on or not at all?
0:41:20 > 0:41:22Not if you're using yoghurt in the marinade.
0:41:22 > 0:41:25If you weren't and were using tamarind and soya sauce or
0:41:25 > 0:41:28- something like that...- There is a real science with your spice.
0:41:28 > 0:41:30It's very difficult.
0:41:34 > 0:41:38How much fun does that look? Though not sure about the bald right arm.
0:41:38 > 0:41:42But seriously, another triumph there from Vivek Singh.
0:41:42 > 0:41:46Now it's time for some fun with Floyd. Take it away, Keith.
0:41:56 > 0:41:58'Now, my dear Hector,
0:41:58 > 0:42:01'it's time to spare a thought for the mighty heffalump.
0:42:01 > 0:42:04'Not so long ago, these creatures were wrapped in chains,
0:42:04 > 0:42:05'pulling teak logs through the jungle.
0:42:05 > 0:42:08'Now they have a different life, taking tourists down leafy
0:42:08 > 0:42:12'trails and listening to the endless clicking of camera shutters, shrieks
0:42:12 > 0:42:15'of laughter as fat holiday-makers climb onto their backs.
0:42:15 > 0:42:17'I wonder which job they prefer.
0:42:23 > 0:42:26'Anyways, my elephant took me safely to these caves,
0:42:26 > 0:42:29'where I met a brilliant anthropologist, John Davies.
0:42:29 > 0:42:32'He came here six years ago on holiday and fell in love with
0:42:32 > 0:42:34'the country, the people and the mystery that surrounds them.
0:42:34 > 0:42:36'And he's very superstitious.'
0:42:36 > 0:42:39So, these caves are inhabited by spirits. "Phii".
0:42:40 > 0:42:43And we must not offend them.
0:42:43 > 0:42:46And we'll probably also come across some Buddha images as well,
0:42:46 > 0:42:49because they sort of protect against the most evil spirits.
0:42:52 > 0:42:56They manage to combine Buddhism and Animism very neatly in Thailand.
0:42:56 > 0:42:59Animists believe in spirits everywhere.
0:42:59 > 0:43:04Spirits in trees, in rivers and caves and cave spirits are
0:43:04 > 0:43:07dangerous and you must keep them happy.
0:43:07 > 0:43:09Where are we going?
0:43:10 > 0:43:14- What is this, John? - Well, Keith, this is a coffin.
0:43:14 > 0:43:18- Coffin? It looks like a boat. - It does look like a boat.
0:43:18 > 0:43:20And it's interesting. A lot of people,
0:43:20 > 0:43:24even hill tribes today, they built coffins that looked like boats
0:43:24 > 0:43:29because they believed that in order for the departed spirit
0:43:29 > 0:43:34to be assured that it's gone, it needs to be sailed away.
0:43:34 > 0:43:37And so they made boat-shaped coffins.
0:43:37 > 0:43:38Wow. How old is this?
0:43:38 > 0:43:42This has been radiocarbon dated at about 2,000 years ago.
0:43:42 > 0:43:46So, from what we know of the people who've lived in these caves
0:43:46 > 0:43:50over the last 50,000 years, which is very little,
0:43:50 > 0:43:55one of the most interesting things is that this part of Thailand
0:43:55 > 0:44:00may be the first place where rice was cultivated and grown for food.
0:44:01 > 0:44:03That's absolutely amazing.
0:44:03 > 0:44:06And that's even more wonderful because that's what we're here for,
0:44:06 > 0:44:09- is to cook. Let's go and do some cooking.- Right.
0:44:09 > 0:44:11Although I love history, I couldn't wait to get out of that cave.
0:44:11 > 0:44:15It smelt appallingly of bat dung. So much so that it made my brain hurt.
0:44:15 > 0:44:20'So I chose a spot to cook John supper as far away from it as possible before the sun set.'
0:44:21 > 0:44:24Excellent. The chillies are beautifully toasted.
0:44:24 > 0:44:26We have to toast the chillies because we want the maximum
0:44:26 > 0:44:28flavour and heat, hotness,
0:44:28 > 0:44:31out of them for this very simple dish, which is a jungle soup.
0:44:31 > 0:44:33Now, a jungle soup can be made from anything - from ducks, from
0:44:33 > 0:44:37chickens, from rabbits, from rats, snakes, bears, anything you like.
0:44:37 > 0:44:40But we're quite, you know, decent sort of chaps, we're using chicken.
0:44:40 > 0:44:44Also we've got pumpkin in bits and pieces there,
0:44:44 > 0:44:47pineapple and then the usual mainstay of Thai ingredients
0:44:47 > 0:44:51- lemongrass, galangal, which is a kind of a ginger,
0:44:51 > 0:44:54and kaffir lime leaves and of course our chillies and lime juice.
0:44:54 > 0:44:56It's very simple.
0:44:56 > 0:44:59All we do is pop the chicken and the pineapple and the pumpkin
0:44:59 > 0:45:01into this pot of boiling water.
0:45:03 > 0:45:06Fresh from the river.
0:45:06 > 0:45:09Well boiled so we don't get any nasty infections from it.
0:45:09 > 0:45:11Which, of course, you wouldn't.
0:45:13 > 0:45:15Right, let that boil away for a moment or two.
0:45:15 > 0:45:17Then, in the meantime, my chillies and my garlic,
0:45:17 > 0:45:23which are in here, have to be pounded coarsely.
0:45:23 > 0:45:25Not into a paste, just broken up.
0:45:25 > 0:45:28Bruise them to release the oils from the garlic
0:45:28 > 0:45:30and flavours from the chilli.
0:45:34 > 0:45:37Right. That's... No blenders out here in the jungle.
0:45:38 > 0:45:41That then goes into the soup.
0:45:43 > 0:45:45Like so.
0:45:46 > 0:45:53Then we pop in all the lemongrass, the galangal and kaffir lime leaves.
0:45:53 > 0:45:58This whole thing will take, I don't know, 20 minutes or so to cook.
0:45:58 > 0:46:02That in there like that. And we'll squeeze some lime juice in.
0:46:02 > 0:46:05This is as usual hot, sweet and sour.
0:46:08 > 0:46:12Lime just goes in. And then in Thai cooking they don't use salt
0:46:12 > 0:46:16very often and if things need salt, which this certainly does,
0:46:16 > 0:46:18they add a little bit of fish sauce.
0:46:20 > 0:46:22Like so.
0:46:22 > 0:46:24OK, we'll let that bubble down for a bit.
0:46:24 > 0:46:27And if it's cooked before the sun sets I'll feed it to my new
0:46:27 > 0:46:29chum John who's an anthra-...one of those specialists who does
0:46:29 > 0:46:31things about ancient tribes and stuff like that.
0:46:31 > 0:46:33Lives a lot of his time in caves.
0:46:33 > 0:46:36He'll be looking forward to a nice square meal.
0:46:40 > 0:46:44Well, John, this'll put hairs on your chest if nothing does.
0:46:44 > 0:46:46There you are.
0:46:46 > 0:46:49It's a bit spicy but you're probably used to that kind of thing.
0:46:49 > 0:46:51- Well, certainly. - Tell me what you think anyway.
0:46:51 > 0:46:54- Try and be as honest as you dare. - Really?- Yes.- Hm.
0:46:57 > 0:47:00Mm. It's delicious. Really is. Wonderful.
0:47:00 > 0:47:02Well, you've lived in the country for long enough.
0:47:02 > 0:47:06- Does it have the sort of flavour it's meant to have?- Yeah, really is.
0:47:06 > 0:47:12It tastes absolutely authentic Thai, and do you mind if I carry on?
0:47:12 > 0:47:15No, please do. But there's no such thing as a free lunch, as you know.
0:47:15 > 0:47:19You've been in this place for a long time, you've written books
0:47:19 > 0:47:21about the people, the hill tribes, and know everything about it.
0:47:21 > 0:47:24What is so special about Thailand and its people?
0:47:26 > 0:47:28It's a very beguiling country.
0:47:28 > 0:47:33The Thais think with their hearts. Westerners think with their heads.
0:47:33 > 0:47:36The Thais trust intuition.
0:47:36 > 0:47:38They don't trust facts.
0:47:38 > 0:47:41They don't trust logic.
0:47:41 > 0:47:44And so we have this problem.
0:47:44 > 0:47:46Anybody who's living here who lives in Thailand has...
0:47:46 > 0:47:49You know, we come from a background which is, you know,
0:47:49 > 0:47:54A+B=C and it's a logical society.
0:47:54 > 0:47:56Here, everything comes from the heart.
0:47:56 > 0:47:58It's a land of intuition.
0:48:00 > 0:48:04And our powers of intuition, I think, are less than theirs.
0:48:04 > 0:48:07I think people who've lived here for 15 years will say,
0:48:07 > 0:48:10"I don't understand Thailand. I don't understand the Thais."
0:48:10 > 0:48:14I certainly don't. But it's a fascinating country.
0:48:34 > 0:48:37I drove most of the morning along dirt tracks to a Lisu village.
0:48:37 > 0:48:41A tribe whose origins began with the Mongol hoards of Genghis Khan.
0:48:41 > 0:48:44It's the wrong time of the year to see the opium poppies but
0:48:44 > 0:48:46this tribe is semi dependent on the harvest.
0:48:46 > 0:48:49And the little pack horses are the only means of transport to go
0:48:49 > 0:48:52to the hidden valleys where the poppies are grown.
0:48:56 > 0:48:58Hunting is important here,
0:48:58 > 0:49:02and one way of honing the skill is the ancient sport of spinning tops.
0:49:03 > 0:49:07They're a quiet people with no words for "hello" or "goodbye".
0:49:07 > 0:49:08Or indeed "food".
0:49:08 > 0:49:11Because they eat rice with every meal,
0:49:11 > 0:49:13their word for "food" is "rice".
0:49:13 > 0:49:15To celebrate an anniversary, a death,
0:49:15 > 0:49:20a disaster or good fortune, the Lisu tribe love nothing better than
0:49:20 > 0:49:23a whole spit-roasted suckling pig.
0:49:23 > 0:49:26And how they prepare it, I've discovered, is this way -
0:49:26 > 0:49:30first of all with crushed coriander root and black pepper
0:49:30 > 0:49:34and salt and turmeric they line the inside of the stomach of the pig.
0:49:34 > 0:49:38Then they stuff it with these wonderful Thai ingredients of
0:49:38 > 0:49:43basil, lemongrass and mint. OK.
0:49:43 > 0:49:45Also, they add galangal,
0:49:45 > 0:49:47which is the kind of ginger which they just chop up very
0:49:47 > 0:49:51coarsely with one of these dreadful axes and garlic which they
0:49:51 > 0:49:55chop up and then bruise it in the pestle and mortar. OK.
0:49:55 > 0:49:58They stuff the lemongrass, the basil, the mint,
0:49:58 > 0:50:01the garlic and the galangal inside the pig.
0:50:01 > 0:50:05Now, I know you Europeans probably find this kind of stuff
0:50:05 > 0:50:08a bit disagreeable but I'm very sorry, you're free to switch off.
0:50:08 > 0:50:11This is their way of life and I, like you,
0:50:11 > 0:50:13are very privileged to see it.
0:50:15 > 0:50:18So, first things first - a big handful of these spices,
0:50:18 > 0:50:24which we rub thoroughly inside the pig. All the way through.
0:50:24 > 0:50:28Then we just bruise the ends of these, again, to release the oils.
0:50:30 > 0:50:32There we are. Sorry about that, Paul,
0:50:32 > 0:50:38but you were up late last night and if you got a bit of lemongrass in your eye, tough. That goes in.
0:50:39 > 0:50:42The basil goes in.
0:50:42 > 0:50:44Mint goes in.
0:50:44 > 0:50:47A bit more lemongrass, I think, would be a good idea.
0:50:48 > 0:50:51Crunched up. Pushed in.
0:50:53 > 0:50:55Like so.
0:50:55 > 0:50:57And then, unlike European cooking,
0:50:57 > 0:51:00where we might score the skin of our pig,
0:51:00 > 0:51:04here we anoint it - and I use the word advisedly -
0:51:04 > 0:51:11we anoint it with thick, rich soy sauce for colour and for flavour.
0:51:11 > 0:51:13All over the whole thing.
0:51:15 > 0:51:18On both, sides, obviously.
0:51:18 > 0:51:23And then for final crunchiness, once again, this superb fruit - the lime.
0:51:23 > 0:51:28You squeeze the lime juice over the whole thing and rub it in with the soy sauce.
0:51:33 > 0:51:36Then the carcass is placed on a spit,
0:51:36 > 0:51:40placed over slow burning embers and roasted for two or three hours.
0:51:40 > 0:51:43And as I say, and as I repeat to say,
0:51:43 > 0:51:46the pig has a symbolic effect in the Lisu tribe's lives.
0:51:46 > 0:51:49Normally they eat vegetables but for happiness, for sadness,
0:51:49 > 0:51:54for marriage, for death, for life, they eat a roast pig.
0:51:56 > 0:51:59Life up here is pretty simple.
0:51:59 > 0:52:02I'm sure they all thought I was stark staring mad as my pig
0:52:02 > 0:52:05roasted and the sun made its way down behind the hills.
0:52:05 > 0:52:08The people, some of whom were not prepared to take chances with my roast pork,
0:52:08 > 0:52:13decide to start preparing their own suppers while the children played.
0:52:13 > 0:52:15You'd like life here, Hector. It's very relaxed.
0:52:15 > 0:52:18After dinner the men will talk, drink tea,
0:52:18 > 0:52:21perhaps take a little whisky and the odd pipe of opium.
0:52:24 > 0:52:26The pig is roasted. The pig is succulent.
0:52:26 > 0:52:29We must give it, a slice of it - it's heavy, too -
0:52:29 > 0:52:32to the head man of the village who has allowed us,
0:52:32 > 0:52:36quite unusually, to come to his home. His domain.
0:52:36 > 0:52:39This isn't one of those places where you pay five bahts to get into the front gate.
0:52:39 > 0:52:41It's a real place, OK.
0:52:41 > 0:52:43So I'm going to give him a piece of the pig.
0:52:43 > 0:52:45And the best piece of the pig...
0:52:47 > 0:52:50..is the haunch down here.
0:52:50 > 0:52:51Just cut that through.
0:52:51 > 0:52:53Hold that back a little bit.
0:53:05 > 0:53:07Served. Thank you.
0:53:22 > 0:53:25Mm. Bumu cha.
0:53:26 > 0:53:29As all of you who read the Sunday Times know,
0:53:29 > 0:53:31bumu cha means thank you.
0:53:31 > 0:53:37And we do have to say thank you to this village for showing us their life.
0:53:37 > 0:53:42Let the feasting, the dancing, the fire and the music begin!
0:53:42 > 0:53:44MUSIC
0:53:48 > 0:53:51'Actually, Hector, if I weren't a cook I'd like to be an
0:53:51 > 0:53:54'anthropologist, digging into people's lives,
0:53:54 > 0:53:56'trying to understand their ways.
0:53:56 > 0:53:58'I had a curious feeling that evening,
0:53:58 > 0:54:00'surrounded by these brilliantly friendly people,
0:54:00 > 0:54:02'that we've a lot to learn from these ancient cultures.
0:54:02 > 0:54:05'And I really believe we'd be better for it.'
0:54:09 > 0:54:12Absolutely brilliant. Love Keith Floyd.
0:54:12 > 0:54:15Now, as ever on Best Bites, we're looking back at some of the
0:54:15 > 0:54:18most memorable recipes from the Saturday Kitchen archives.
0:54:18 > 0:54:21Still to come on today's show, Ching-He Huang and Ken Hom go
0:54:21 > 0:54:23head-to-head in the omelette challenge.
0:54:23 > 0:54:25And no, they weren't allowed to use their woks.
0:54:25 > 0:54:29One of the most high profile women in the restaurant world, Angela
0:54:29 > 0:54:32Hartnett, serves up a British dish with her signature Italian twist.
0:54:32 > 0:54:35Casterbridge cote de boeuf with cavolo nero, gnocchi
0:54:35 > 0:54:38and wild mushrooms with a bone marrow gratin.
0:54:38 > 0:54:41My mouth is watering at the mere mention.
0:54:41 > 0:54:44And comedian Bill Bailey faces his Food Heaven or Food Hell.
0:54:44 > 0:54:48Did he get his Food Heaven - madras chicken curry with pilau rice -
0:54:48 > 0:54:50or did he end up facing his Food Hell - calves' liver with
0:54:50 > 0:54:54hispi cabbage, mashed potato, crispy onion rings and gravy?
0:54:54 > 0:54:57How is that possibly anyone's hell? I don't know.
0:54:57 > 0:55:00And you can find out what he got at the end of the show.
0:55:00 > 0:55:03Now time for the yummy Brummie Michelin-starred
0:55:03 > 0:55:06Glynn Purnell who serves up a real winter warmer with his
0:55:06 > 0:55:09hearty braised elbow of lamb with spicy lentils.
0:55:09 > 0:55:12The hugely talented Adam Garcia and apparently nice-smelling
0:55:12 > 0:55:16Sat Bains were on hand to give their verdict.
0:55:16 > 0:55:19Mr Glynn Purnell. So, lamb on the menu. Lamb...
0:55:19 > 0:55:22Is it shoulder, is it ankle? What is it?
0:55:22 > 0:55:26Basically, I think it's an elbow. I know sheep haven't got arms.
0:55:26 > 0:55:27- They kind of have.- Sort of.
0:55:27 > 0:55:30It's the front shoulder. I'll always visualise them.
0:55:30 > 0:55:32When you see them in the butcher's they're hanging up like this,
0:55:32 > 0:55:36aren't they? So I always think it looks like an elbow.
0:55:36 > 0:55:40That's what we're going to call it. You're going to braise it first.
0:55:40 > 0:55:43Going to braise it down. If you crack on with a bit of chopped veg.
0:55:43 > 0:55:45- A bit of mirepoix.- OK.
0:55:45 > 0:55:49Again, this is a fantastic dish that's perfect for the season.
0:55:49 > 0:55:51Sort of like a real warmer.
0:55:51 > 0:55:54Now, this is different to what I've seen you, you know,
0:55:54 > 0:55:55cook before on the show.
0:55:55 > 0:55:58You're into the Michelin-starred refined sort of food.
0:55:58 > 0:56:01This is much more brassiere sort of thing.
0:56:01 > 0:56:05- This is a dish that's on at the bistro at the moment.- Yeah.
0:56:05 > 0:56:09Which has been slightly changed from The Asquith
0:56:09 > 0:56:12so I've still got the cocktail bar but now I've got the bistro.
0:56:12 > 0:56:15So it's sort of like the cooking I do at home really.
0:56:15 > 0:56:19- Right.- Sort of quite hearty, nice sort of sized portions.
0:56:19 > 0:56:21This cocktail bar that you have there,
0:56:21 > 0:56:24- you do some pretty unusual cocktails.- We do.
0:56:24 > 0:56:28Actually, we do a roast lamb cocktail, which is nice.
0:56:28 > 0:56:33We fat wash rum with lamb fat. And we do like a Sunday dinner.
0:56:33 > 0:56:35Fat wash. Explain fat washing.
0:56:35 > 0:56:38To fat wash you bring up the temperature of the alcohol
0:56:38 > 0:56:42with the fat and then you set it and you do that a couple of times.
0:56:42 > 0:56:44- I'm happy with that.- Yeah.
0:56:44 > 0:56:48In the past we've done a duck one with Cointreau. You know.
0:56:48 > 0:56:51It's a little bit unusual.
0:56:51 > 0:56:54It's challenging but then it's a talking point and it's
0:56:54 > 0:56:56- something a little bit different. - Yeah, yeah.
0:56:56 > 0:57:01- Tastes good too. I've tried it. - Yeah, yeah. That's on at the bistro.
0:57:01 > 0:57:04This dish is not at the bistro. I just thought I wanted to showcase...
0:57:04 > 0:57:08- You've got some onions there. - ..some classic cooking, really.
0:57:08 > 0:57:12- If we brown these off...- Yep.
0:57:14 > 0:57:16So the secret is to get some colour on this. That's the main thing.
0:57:16 > 0:57:18Get some colour on them.
0:57:18 > 0:57:21Now, most people looking at a piece like that would use the lamb shanks as well,
0:57:21 > 0:57:24which used to be one of those things you almost gave them away.
0:57:24 > 0:57:27- That's right. - 15 years ago, 20 years ago.
0:57:27 > 0:57:29You couldn't really get rid of them.
0:57:29 > 0:57:33I think this one is slightly cheaper than the shank because no-one knows it's an elbow.
0:57:33 > 0:57:38I can't wait to order 15 elbows of lamb.
0:57:38 > 0:57:41It's from the shoulder. That's where we reckon it's from.
0:57:41 > 0:57:45It's from the shoulder so you can do the same dish with the whole shoulder.
0:57:45 > 0:57:49Or the shank. So... We're basically...
0:57:49 > 0:57:52We're going to do a little red lentil stew as well,
0:57:52 > 0:57:54with a little bit of ras el hanout...
0:57:55 > 0:57:58- You want me to get that on as well. - Get that on.
0:57:58 > 0:58:02- Badly dicing the carrots.- Dice the carrots for me. So, if we...
0:58:02 > 0:58:06OK. So, the colouring the lamb does two things - not only to add
0:58:06 > 0:58:09- flavour but it also gives the stew a bit of colour.- Exactly.
0:58:09 > 0:58:11Colours the sauce.
0:58:11 > 0:58:13We're going to actually cook the lentils in the lamb sauce.
0:58:13 > 0:58:16So we're going to take the lamb out.
0:58:16 > 0:58:19While that's sort of relaxing we're going to use the cooking liquor
0:58:19 > 0:58:21to cook the actual lentils.
0:58:21 > 0:58:23So we've got a full-on 100% lamb flavour, really hearty,
0:58:23 > 0:58:27no waste and it makes for a really flavourful gravy,
0:58:27 > 0:58:30- also as a carbohydrate on the plate. - OK.
0:58:30 > 0:58:32So, we've got the ras el hanout.
0:58:32 > 0:58:37Now, tell us about ras el hanout. It's a Moroccan sort of spice.
0:58:37 > 0:58:39Yeah, it's a Moroccan spice. It's quite common to go with lamb.
0:58:39 > 0:58:44- We have it in lamb tagine.- But it's a mixture of spice, isn't it?
0:58:44 > 0:58:47That's right. It's got rose petals and all sorts in there.
0:58:47 > 0:58:52So if you just buy it as it is, it's perfect. So we've chopped that.
0:58:52 > 0:58:55You never said... When you said Adam was multi-talented,
0:58:55 > 0:58:57you forgot to say he was proper smoking as well.
0:58:57 > 0:58:59What a treat for the audience at home.
0:58:59 > 0:59:03Three of the best-looking geezers in the studio. Eh?
0:59:03 > 0:59:06- What do you reckon, James? - And you.- And me.
0:59:06 > 0:59:08Well, I didn't want to say that, you know.
0:59:08 > 0:59:11My mum will phone in, you know that? She'll phone in.
0:59:11 > 0:59:13And funnily enough,
0:59:13 > 0:59:17my wife thinks Adam's amazing but also my wife thinks Sat
0:59:17 > 0:59:20smells the best of all the chefs she's ever met,
0:59:20 > 0:59:22he smells the nicest. She always says it to me.
0:59:22 > 0:59:25- Can we move on to the lamb? - What do you smell like, Sat?
0:59:25 > 0:59:28- Let's go.- Right.- We've got the wine in.- Maybe a relative thing.
0:59:28 > 0:59:31- Proper easy cooking. - Wine and stock.- Wine and stock.
0:59:31 > 0:59:35Ras el hanout, vegetables. All in. It's that easy.
0:59:35 > 0:59:37The stock you're using there, I mean,
0:59:37 > 0:59:39it's quite difficult to get lamb stock nowadays.
0:59:39 > 0:59:42- Chicken stock would do? - Chicken stock's fine. Veg stock is fine as well.
0:59:42 > 0:59:45Because it's cooking on the bone, you'll get that ultimate,
0:59:45 > 0:59:48that massive lamb flavour anyway. So we'll put that in the oven.
0:59:48 > 0:59:50Little bit of seasoning there.
0:59:50 > 0:59:53So that will cook for about two-and-a-half, three hours.
0:59:53 > 0:59:55Turn it down and cook it for four hours a lot lower if you want.
0:59:55 > 0:59:58Go, take the dogs for a walk, have a couple of pints,
0:59:58 > 0:59:59come back and it's ready to go.
0:59:59 > 1:00:02I'm assuming if you use the shoulder obviously you cook it
1:00:02 > 1:00:04a little bit longer, the whole piece.
1:00:04 > 1:00:06If you want to do a slightly bigger piece you can slow roast a joint
1:00:06 > 1:00:09and use the lentils and make a sauce afterwards.
1:00:09 > 1:00:12- Shall we whack this in the oven? - I'll let you get that in the oven.
1:00:12 > 1:00:15So, this is one, obviously, we've cooked before.
1:00:15 > 1:00:18Just bring that over so you can actually see inside there.
1:00:18 > 1:00:22Cos it's... It looks delicious and smells fantastic too.
1:00:22 > 1:00:24So you've got a bit of rosemary in there.
1:00:24 > 1:00:27- And then you're going to use the liquor for this.- Yeah.
1:00:27 > 1:00:28Basically we've blanched...
1:00:28 > 1:00:31- Basically boiled the lentils up to the boil.- OK.
1:00:31 > 1:00:33- Take them off, wash them off.- Right.
1:00:33 > 1:00:35So the lentils are sort of part cooked.
1:00:35 > 1:00:38And then we're going to push on with that. So...
1:00:39 > 1:00:42Right, and you want me to do this little bit of chopped parsley
1:00:42 > 1:00:43for the lentils.
1:00:43 > 1:00:46Now, the lentils, you use them quite a lot in your cooking.
1:00:46 > 1:00:48I remember being up there to your restaurant,
1:00:48 > 1:00:51you used them with monkfish as well. And a lot of dishes.
1:00:51 > 1:00:54- Is that cos you like the Asian flavours up there?- Definitely.
1:00:54 > 1:00:55And also I like the texture of them.
1:00:55 > 1:00:58Cos they sort of start breaking down like a puree whereas sometimes
1:00:58 > 1:01:01when you have puy lentils, people don't cook them all the way.
1:01:01 > 1:01:04- I find them a bit too... - I think that's the reason people are put off with lentils.
1:01:04 > 1:01:06- They don't really cook them enough. - So if we're putting...
1:01:06 > 1:01:10- Put our red lentils in there. - This would go great using tinned lentils as well.- You could do.
1:01:10 > 1:01:13Yeah, yeah, definitely. Or you could do with white beans, butterbeans.
1:01:13 > 1:01:18You could do... We just basically want to use the cooking liquor from the lamb.
1:01:20 > 1:01:23Right, so... Now...
1:01:23 > 1:01:26Now, of course, you mentioned if people want to go to your restaurant
1:01:26 > 1:01:28but you're up at the Good Food Show at the end of the month.
1:01:28 > 1:01:31- Yes, we are.- On stage... - With yourself, I think.
1:01:31 > 1:01:34I think so. I'm going to be there. Absolutely.
1:01:34 > 1:01:38So, yeah, we're doing that. And it's always great, the Good Food Show.
1:01:38 > 1:01:40It's just coming up to Christmas.
1:01:40 > 1:01:42Everyone's getting all sort of excited, Christmassy.
1:01:42 > 1:01:45Everyone's thinking about how to cook this, how to cook that.
1:01:45 > 1:01:48The most question you get asked is, "How do you cook a turkey?"
1:01:48 > 1:01:50Every time it's like, you know...
1:01:50 > 1:01:53And people ask me about sprouts but I just can't stand them
1:01:53 > 1:01:56- so I don't comment.- Adam, we have a stage as well.- Yes.
1:01:56 > 1:02:00All it is is a stage in a shed. A big shed. But it's a stage.
1:02:00 > 1:02:02Massive shed. It's called Birmingham.
1:02:02 > 1:02:05- No, it's not.- It's changed, hasn't it, James?
1:02:05 > 1:02:09Cos it used to be a bit... It used to be full of people like me.
1:02:09 > 1:02:13- I tell you what, Birmingham has changed an awful lot.- It has.
1:02:13 > 1:02:16I was walking through the German market yesterday which arrived yesterday.
1:02:16 > 1:02:20I know it seems a bit early but you can't help but smell the gluhwein and all that sort of stuff.
1:02:20 > 1:02:23It transforms Birmingham into a sort of winter wonderland which,
1:02:23 > 1:02:25if you'd have said that 15 years ago I wouldn't have believed you.
1:02:25 > 1:02:27So it has really changed.
1:02:27 > 1:02:31And obviously, me being the prince of Birmingham...
1:02:32 > 1:02:36- The prince of Birmingham?- Nobody else would have me! Right, OK. So...
1:02:36 > 1:02:39- Can you explain what's going on here?- OK, so, we've got the lamb.
1:02:39 > 1:02:42That's cooked, ready to go. It's all glazed up nice.
1:02:42 > 1:02:44The lentils are now coming down with the carrots,
1:02:44 > 1:02:47a little bit more ras el hanout there.
1:02:47 > 1:02:51The carrots, celery, little bit of garlic. Lentils in there.
1:02:51 > 1:02:56Chopped parsley. So we've got ourselves a really nice coarse stew.
1:02:56 > 1:02:59- Now, you've taken the juice out of this lamb here.- Yep, which is here.
1:02:59 > 1:03:01And you're using that.
1:03:01 > 1:03:03We're just going to reduce that down so we've got
1:03:03 > 1:03:05a nice sort of consistency.
1:03:05 > 1:03:08In here we've got the shallots, which have been with vinegar,
1:03:08 > 1:03:11anchovies, capers, little bit of parsley.
1:03:11 > 1:03:14- Have you seasoned that, James? - No, not yet.- I'll season that.
1:03:14 > 1:03:18- Little bit of salt.- I suppose that cuts through the fattiness as well.
1:03:18 > 1:03:22- Most definitely. Most definitely. So, OK.- OK.- We're ready to go.
1:03:22 > 1:03:27- You can do the ceremony, as I like to...- Oh, right.
1:03:27 > 1:03:29- You do that at the end. - Do that at the end.
1:03:29 > 1:03:33- We do it at the restaurant as well. - I'll do it.- You sort that out.
1:03:33 > 1:03:36- Then you can do your bit of garnish at the end.- Right.
1:03:36 > 1:03:39We're going to put it on this plate here. We're going to start dressing.
1:03:39 > 1:03:44- You could put a bit of smoked bacon in there if you wanted. Or...- Right.
1:03:46 > 1:03:48Touch more seasoning.
1:03:48 > 1:03:51Put a little squeeze of lemon in there if you wanted to.
1:03:55 > 1:03:58- Smells good, even though it's lentils on their own.- Beautiful.
1:03:58 > 1:04:01- Yeah.- Put more liquid in it, you've got a soup. Lovely.- Exactly.
1:04:01 > 1:04:04You know, it's really sort of like just, you know,
1:04:04 > 1:04:08we're in the middle of autumn, we've got Sat's beautiful apple to finish.
1:04:08 > 1:04:10And if we're lucky, cauliflower soup.
1:04:10 > 1:04:13- THEY LAUGH - It's like a proper...
1:04:13 > 1:04:16It's a proper winter...autumn, winter warmer.
1:04:17 > 1:04:21- And then this is the final bit.- This is when we set the studio on fire.
1:04:23 > 1:04:27- Little bit over.- Yeah. Ready?
1:04:28 > 1:04:30Little bit of... Just a little bit of that lamb liquor.
1:04:30 > 1:04:32This is where you tell us what the name of the dish is.
1:04:32 > 1:04:35This is elbow of lamb with red lentil stew,
1:04:35 > 1:04:37parsley and anchovy salad.
1:04:37 > 1:04:40- You do that at the end. - That at the end.
1:04:40 > 1:04:43Nice little smouldering smell. Set the studio on fire.
1:04:43 > 1:04:48- That's what it is.- Brilliant. Let's go.- Leave it there. Easy as that.
1:04:53 > 1:04:56He was wandering off with it. Looks great, that, doesn't it?
1:04:56 > 1:05:00- Look at the end.- This is fantastic.
1:05:00 > 1:05:02The whole... It just smells of rosemary.
1:05:02 > 1:05:05- Dive into that. Tell us what you think of that.- Perfect breakfast.
1:05:05 > 1:05:10- Almost like a barbecue.- A barbecue. Well, you're cooking pie later.
1:05:10 > 1:05:13You could do it with a little pie. Great way to smell the restaurant.
1:05:13 > 1:05:17- Definitely.- Just perfumes the studio. It's beautiful.
1:05:17 > 1:05:19Adds a bit of theatre to it.
1:05:19 > 1:05:22- No, no. Dive in. Dive in. - Literally dive in.
1:05:22 > 1:05:25Yeah, yeah, dive in with a piece of lamb as well.
1:05:25 > 1:05:30- If you eat all that you'll be rolling, not dancing.- I think...
1:05:30 > 1:05:33Lamb shanks, if you're going to buy them, slightly smaller.
1:05:33 > 1:05:36You could probably serve that for two actually, break it down,
1:05:36 > 1:05:39- flake it at the table.- I love lamb too and that's really good.
1:05:39 > 1:05:42And the ras el hanout I think works with the lentils as well.
1:05:45 > 1:05:49Well, if that doesn't tantalise your taste buds I don't know what would.
1:05:49 > 1:05:51A true winter warmer. Thanks for that, Glynn.
1:05:51 > 1:05:53Now for the omelette challenge.
1:05:53 > 1:05:56This time it was the turn of Ching-He Huang and Ken Hom,
1:05:56 > 1:05:58who doesn't like to rush things.
1:05:58 > 1:06:01Will he ever finish in under a minute? Let's have a look.
1:06:01 > 1:06:04Right, it's time for what we're calling for one week only on
1:06:04 > 1:06:08- Chinese New Year the Hom-lette challenge.- Oh, no.
1:06:08 > 1:06:11There's another one. Paul Rankin still sits at the centre of our pan.
1:06:11 > 1:06:1417.5 seconds. Take your stations, guys.
1:06:14 > 1:06:17It's going to be a three-egg omelette cooked as fast as you can.
1:06:17 > 1:06:22- Are we ready?- Do we really need all these eggs?- You've only got three.
1:06:22 > 1:06:24The rest of them are used for the Yorkshire pudding.
1:06:24 > 1:06:26Eight eggs, 8oz of flour, pint of milk. Didn't I tell you that?
1:06:26 > 1:06:29So, three eggs. Three-egg omelette, fast as you can. Are you ready?
1:06:29 > 1:06:32- Three, two, one, go!- We hate this, don't we? We hate this.
1:06:32 > 1:06:36- Oh, God.- Ken, where's our wok? - I don't know.- Come on, Ken.- Oh, God.
1:06:36 > 1:06:40- Come on, hurry up. - No, no. I hate this.
1:06:40 > 1:06:42- Do you want me to put the butter in, Ken?- Yes.
1:06:42 > 1:06:45- Just to speed things along a bit. - That's it, Ken.
1:06:47 > 1:06:52- Yeah.- OK. You know, I get a lot of comments about this.- Go on.
1:06:52 > 1:06:55It's burning, it's burning! Get it in there, Ken. It's burning!
1:07:00 > 1:07:02- It's very good, see?- It's OK.
1:07:02 > 1:07:04It looks good. We like Chinese omelettes!
1:07:09 > 1:07:10Looks good.
1:07:10 > 1:07:12Look at hers!
1:07:12 > 1:07:14You won't be able to taste it.
1:07:18 > 1:07:21- Lovely colour. - I'm with Madhur Jaffrey.
1:07:21 > 1:07:24- A true master takes his time. - You've got to beat 1 minute 14.
1:07:27 > 1:07:29- Ken, get it in the pan.- Yes.
1:07:34 > 1:07:36GONG SOUNDS
1:07:36 > 1:07:39We nearly ran out of music, but we got there!
1:07:39 > 1:07:41LAUGHTER
1:07:41 > 1:07:44Leaves me about two and a half minutes to cook my dish at
1:07:44 > 1:07:47the end of the programme anyway. Right.
1:07:48 > 1:07:49Taste this.
1:07:51 > 1:07:53Well, it's cooked.
1:07:53 > 1:07:55- However, this one...- Yes.
1:07:55 > 1:07:58- It's healthier this way.- Healthier?!
1:07:58 > 1:08:00Got all the goodness.
1:08:00 > 1:08:01LAUGHTER
1:08:03 > 1:08:07Right. Ken, do you think you beat your time of 1 minute 14 seconds?
1:08:07 > 1:08:08No.
1:08:08 > 1:08:10- You did!- I did?
1:08:10 > 1:08:11- Yay!- It's because you helped me.
1:08:13 > 1:08:15No, we are going to get you under a minute.
1:08:15 > 1:08:18By 2020!
1:08:18 > 1:08:21You did it 1 minute 3 seconds.
1:08:21 > 1:08:24So, you are quicker, but you stay exactly where you are!
1:08:25 > 1:08:27- Ching.- She's faster.
1:08:28 > 1:08:31- Ching, where are you?- I don't know. - Oh, she's over there.
1:08:31 > 1:08:34- I'm hiding.- Yes, she's hiding right there.
1:08:34 > 1:08:35- I'm hiding.- You did it...
1:08:35 > 1:08:37She's right here.
1:08:37 > 1:08:39- You did it in 23.84.- Oh!
1:08:39 > 1:08:42Which is ten seconds quicker than your previous time,
1:08:42 > 1:08:46but it needed to go back in the pan and cook for another ten seconds!
1:08:46 > 1:08:48- You stay where you are! - LAUGHTER
1:08:52 > 1:08:56It's like the hare and the tortoise. Slow and steady wins the race.
1:08:56 > 1:08:59Now for the queen of modern Italian food, Angela Hartnett,
1:08:59 > 1:09:02and she's got a perfect British-Italian hybrid in
1:09:02 > 1:09:03this indulgent dish,
1:09:03 > 1:09:06which combines a great steak with some sensational gnocchi.
1:09:06 > 1:09:10Get your notebooks at the ready for some fab tips from a true maestro.
1:09:10 > 1:09:13- The great Angela Hartnett. Great to have you on the show.- Very kind.
1:09:13 > 1:09:16- Bigging you up. What are we cooking?- I know.
1:09:16 > 1:09:19- It's all going to go horribly wrong now.- It did in rehearsal.- It did!
1:09:19 > 1:09:20Go on then.
1:09:20 > 1:09:23We're going to do a fantastic cote de boeuf, this beautiful
1:09:23 > 1:09:25- piece of meat, with the lovely fat and the layers through it.- Yeah.
1:09:25 > 1:09:27We're going to serve it with some cavolo nero,
1:09:27 > 1:09:30we're going to make our own gnocchi out of some cooked potato,
1:09:30 > 1:09:33- baked potato, eggs and flour. - I like you say "we".- We, indeed.- Me!
1:09:33 > 1:09:36- I always like to include you. A little bit of chervil.- Yeah.
1:09:36 > 1:09:38And some wild mushrooms in there.
1:09:38 > 1:09:41And then we finish on top of the gnocchi, we grate down some brioche
1:09:41 > 1:09:44and we add some cooked bone marrow, so you have this lovely,
1:09:44 > 1:09:46- rich crumbs to go on top.- Fantastic. We'll get on to that bone
1:09:46 > 1:09:49marrow in a minute. On with the cote de boeuf first.
1:09:49 > 1:09:51- Yeah.- Fantastic cut of meat. - Oh, beautiful.
1:09:51 > 1:09:55So it's basically your leg part of your meat. Up with the thigh there.
1:09:55 > 1:09:58And it is great cos I think it's great for two.
1:09:58 > 1:10:00I know we say we could eat one of these ourselves,
1:10:00 > 1:10:04but it's absolutely beautiful cut and we serve it in the restaurant.
1:10:04 > 1:10:06We do it for two people on a lovely board,
1:10:06 > 1:10:09as we're going to show you now, so it looks fantastic.
1:10:09 > 1:10:11Yeah, it's tasty and tender.
1:10:11 > 1:10:16So, the York and Albany, is that like Italian food?
1:10:16 > 1:10:19- I know obviously that's in your blood.- Yeah, it's a bit of Italian.
1:10:19 > 1:10:22I mean, Colin's the head chef there and
1:10:22 > 1:10:27he does some amazing British food. I mean, this is his sort of dish.
1:10:27 > 1:10:29We put it on the menu, we gave it the twist with the gnocchi.
1:10:29 > 1:10:32But just because it's north, it's Camden,
1:10:32 > 1:10:35it's just by Regent's Park, we like it really local.
1:10:35 > 1:10:37So you sort of change the menu quite a lot because you want
1:10:37 > 1:10:39regulars to be coming in all the time.
1:10:39 > 1:10:42- And that's the idea of it. - I'm listening.- You are.
1:10:42 > 1:10:44You're just tucking in to the potato, aren't you?
1:10:44 > 1:10:47- Potato skins, they're just the best.- I know.
1:10:47 > 1:10:49We always make mashed potato with the actual skin in there,
1:10:49 > 1:10:51we put it all in together and it's beautiful.
1:10:51 > 1:10:52Right, they're ready to go.
1:10:52 > 1:10:55I'll give you instructions to cook mushrooms.
1:10:55 > 1:10:58Instructions on how to cook mushrooms? Thank you, Angela(!)
1:10:58 > 1:10:59Not how to, come on.
1:10:59 > 1:11:02- There you go. Right, we've got some potato here.- Yeah. Beautiful.
1:11:02 > 1:11:04So, gnocchi masterclass.
1:11:04 > 1:11:06- Right, there we go. - Let's clear that board there.
1:11:06 > 1:11:09- OK.- What's the secret of good gnocchi then?
1:11:09 > 1:11:12Well, one is to keep the potatoes hot, that's the crucial thing, cos
1:11:12 > 1:11:15otherwise if they go cold they start to go very glutinous and
1:11:15 > 1:11:17- rubbery and stuff.- Right.
1:11:17 > 1:11:20The other one is to make sure you use the driest potatoes.
1:11:20 > 1:11:23We bake them in the oven, we bake them on salt, so that there's no...
1:11:23 > 1:11:25Need a little spoon there.
1:11:25 > 1:11:27So that basically, they don't take any extra moisture cos you
1:11:27 > 1:11:30want them really nice and dry. So, we've put one egg yolk in there.
1:11:30 > 1:11:33- It crisps up the skin when you bake with salt.- Yeah. And you just test.
1:11:33 > 1:11:35I mean, one egg is enough for that amount.
1:11:35 > 1:11:39- Add our flour there. - So, I'm making a little roux here.
1:11:39 > 1:11:42- Just a little bit of butter and some flour.- Yeah, perfect.
1:11:42 > 1:11:45We've got some milk here. Just infused.
1:11:45 > 1:11:47Yeah, just a little thyme, a little onion.
1:11:47 > 1:11:50You know, you can even put a little bit of clove if you want there,
1:11:50 > 1:11:52or something. So, no, it's a great little thing.
1:11:52 > 1:11:54Rosemary, if you feel like it.
1:11:54 > 1:11:56- Garlic.- Right. - Just going to turn that a bit.
1:11:56 > 1:12:01Rinse my hands. Beautiful. Now, we're going to roll out the gnocchi.
1:12:01 > 1:12:04- Do you want that in the oven? - Yeah, I think that can go in.
1:12:04 > 1:12:06That's perfect. And we cook it for about sort of 8-10 minutes.
1:12:06 > 1:12:08Depends how much you want it cooked,
1:12:08 > 1:12:11whether you want it well done and all the rest of it.
1:12:11 > 1:12:14There you go. That goes straight in there. So that's 200 degrees?
1:12:14 > 1:12:17- Something like that?- 200 degrees, yeah, for about 8-12 minutes,
1:12:17 > 1:12:19obviously depending how much you want it done.
1:12:19 > 1:12:22OK, now the idea... Just run past this...
1:12:22 > 1:12:24- We've got mushrooms going in the gnocchi.- Yeah.
1:12:24 > 1:12:27But we've got in here a bit of bechamel. That's going to be the sauce for our gnocchi?
1:12:27 > 1:12:31We're going to add the bechamel to our gnocchi, once they're blanched.
1:12:31 > 1:12:34Add the mushrooms, put them all in a little gratin bowl there,
1:12:34 > 1:12:37and then put the breadcrumbs on top.
1:12:37 > 1:12:39- And then we serve them on the side, you see.- Right.
1:12:39 > 1:12:42So they have that nice... And we've got a little gnocchi like this, you see?
1:12:42 > 1:12:46Last time you were on... You were on several times, but America...
1:12:46 > 1:12:47Cos you were just... Florida?
1:12:47 > 1:12:50- Yes, we've opened Florida. - How is that going?
1:12:50 > 1:12:53Yeah, it's OK at the moment. It's been tough because obviously the recession,
1:12:53 > 1:12:55it's in a big hotel and all the rest of it.
1:12:55 > 1:12:58And then we opened Murano in August and then we opened York and
1:12:58 > 1:12:59Albany September.
1:12:59 > 1:13:02Then I had a nervous breakdown in October.
1:13:02 > 1:13:05Just like - what the hell?! You know? Where are we going?
1:13:05 > 1:13:08What's Christmas going to bring you then? Day off?
1:13:08 > 1:13:10Christmas, we're open. Murano's closed.
1:13:10 > 1:13:13We open York and Albany cos it's a hotel, obviously.
1:13:13 > 1:13:16We've got about 200 Christmas Day, including my family, so it's easy.
1:13:16 > 1:13:19I don't mind Christmas working. And we've got all the guys working.
1:13:19 > 1:13:22- But it's going to be open all day, isn't it?- All day, yeah.
1:13:22 > 1:13:23We don't close it, you see.
1:13:23 > 1:13:25We did that a few years where you close the place,
1:13:25 > 1:13:27but at three o'clock, no-one wants to go, so we just do
1:13:27 > 1:13:31- basically three or four sittings, which is much better, I think.- Yeah.
1:13:31 > 1:13:34So, we're going to put these in water. Blanche them off.
1:13:34 > 1:13:37- So, turkey, turkey, and more turkey. - Lots of turkey. I know.
1:13:37 > 1:13:39We'll be screwed when people decide to go vegetarian on us.
1:13:39 > 1:13:42- Exactly.- Or going for fish and we've got mounds of turkey.
1:13:42 > 1:13:45Gnocchi's so simple to make. You don't need to freeze these.
1:13:45 > 1:13:47- You pop them in the fridge, of course.- Straight in, yeah.
1:13:47 > 1:13:50We're going to drain them off. Get rid of the rest of that.
1:13:50 > 1:13:53- That's done. Perfect. - So, when they're cooked, that's when
1:13:53 > 1:13:54they just float to the top, is that right?
1:13:54 > 1:13:57Float to the top. We're going to drain them into this water here.
1:13:57 > 1:14:00- Coming out of this one here. - Mushrooms are not far off.
1:14:00 > 1:14:03And then we're going to literally mix our mushrooms with our
1:14:03 > 1:14:05bechamel, put it all in that little tin and ready to go.
1:14:05 > 1:14:08I mentioned your cavolo nero, which we've got in here.
1:14:08 > 1:14:11- Yeah, and chervil chopped as well, please, Jimbob.- Yeah, not a problem.
1:14:11 > 1:14:12Anything else you want doing?
1:14:12 > 1:14:15I'm going to go and get a drink, sit down.
1:14:15 > 1:14:18- Catch up with Ronni and everyone. It'll be great.- Black cabbage.
1:14:18 > 1:14:22- It's produced sort of July, October time.- Yeah.
1:14:22 > 1:14:24Famous cabbage from Italy. But we can grow it in the UK now.
1:14:24 > 1:14:26Loads of people grow it here.
1:14:26 > 1:14:29- You were saying you've got it in your garden.- I do grow it, yeah.
1:14:29 > 1:14:31Skye does it down at Petersham Nurseries.
1:14:31 > 1:14:33She's got amazing stuff there.
1:14:33 > 1:14:35Now, it's fantastic.
1:14:35 > 1:14:38And we do it with a few little shallots, just sauteed down.
1:14:38 > 1:14:41You don't have to make it too complicated. It's so easy.
1:14:41 > 1:14:44- So, a little bit of butter. No need to boil it.- No.
1:14:44 > 1:14:47It's a tougher version of spinach, in a way.
1:14:47 > 1:14:49- Yeah.- You just cook it that little bit longer.
1:14:49 > 1:14:51- Take these gnocchi out.- There you go.
1:14:51 > 1:14:54- That's it.- So, they literally only want a minute, something like that.
1:14:54 > 1:14:57Oh, God, yeah. Perfect like that. So, we're going to mix those.
1:14:57 > 1:14:59- How's our little bechamel? Is that ready?- That's ready.
1:14:59 > 1:15:03Take the mushrooms, mix those in there.
1:15:03 > 1:15:05I'll do the chervil, James, obviously.
1:15:05 > 1:15:08I'll do the chervil for you. Give it here.
1:15:08 > 1:15:09ANGELA LAUGHS
1:15:09 > 1:15:11I love it. I think that's why I'm a chef,
1:15:11 > 1:15:14I just love commanding loads of blokes, telling them what to do.
1:15:14 > 1:15:15- Chervil. Next.- Beautiful.
1:15:15 > 1:15:17- RONNI ANCONA:- Too late for a change of career.
1:15:17 > 1:15:21I know, too late now. There we go. Little bit of that in there.
1:15:21 > 1:15:23Right, I'll put a little bit of this water in.
1:15:23 > 1:15:26It's so simple to cook this cavolo nero, a little bit of butter,
1:15:26 > 1:15:28some water, that's how we cooked it before on the show.
1:15:28 > 1:15:30These shallots have gone in there. Just swept that down.
1:15:30 > 1:15:33And then, what we've done, we've put it in a nice gratin dish here,
1:15:33 > 1:15:35with the bechamel and the gnocchi.
1:15:35 > 1:15:37Put all these breadcrumbs on top.
1:15:37 > 1:15:39Now, explain what this is.
1:15:39 > 1:15:42Yes, little secret. What we've got here is beautiful bone marrow.
1:15:42 > 1:15:45We roast that in the oven, then you take all the centre out,
1:15:45 > 1:15:47which is your marrow bit.
1:15:47 > 1:15:49Saute that down with some breadcrumbs which are brioche,
1:15:49 > 1:15:51so they're full of butter as well.
1:15:51 > 1:15:53You've got the butter from the brioche, the lovely bone marrow,
1:15:53 > 1:15:57have a little bit more butter, and then basically let them dry out.
1:15:57 > 1:15:59It gives this great crust on top.
1:15:59 > 1:16:02- You want that in the oven?- Yeah. - Just under the grill.- Yeah.
1:16:02 > 1:16:04- Nicely browned off like that. - Beautiful.
1:16:04 > 1:16:07- I haven't seasoned that yet, Angela. - OK, I'll put a little bit of salt.
1:16:07 > 1:16:08Staff... What's going on?
1:16:08 > 1:16:12- Staff! A bit of seasoning on there. - Staff these days, I don't know.
1:16:12 > 1:16:15You've been busy, crikey, up and down the M4 or whatever.
1:16:15 > 1:16:18- There you go.- Right, we're going to add our cavalo nero there.
1:16:18 > 1:16:21We do it real family style. I totally agree with Stephane.
1:16:21 > 1:16:23Just whack it all in the centre of the table,
1:16:23 > 1:16:25and let everyone help themselves.
1:16:25 > 1:16:26On my old granny's chopping board.
1:16:26 > 1:16:30On your old granny's chopping board. I hope she approves.
1:16:30 > 1:16:33Thank you, my love. Let's get that out the way, actually.
1:16:33 > 1:16:36She's looking down from above, she'd say, "That's still mooing."
1:16:36 > 1:16:39Is she like my mum? My mum is like that.
1:16:39 > 1:16:42- "You never cook your meat long enough, Angela."- Yeah, exactly.
1:16:42 > 1:16:46Thanks, Mother. Got a star behind my name but no, no, you tell me!
1:16:46 > 1:16:49And, then, little bit of salt. She's going to kill me for saying that.
1:16:49 > 1:16:51Do you know what? That looks fantastic.
1:16:51 > 1:16:53I'll bring that over there.
1:16:53 > 1:16:56Credit to Colin. It's his dish. But it is great, I love it.
1:16:56 > 1:16:57Remind us what that is again.
1:16:57 > 1:17:00So, you've got beautiful cote de boeuf with gratinated gnocchi
1:17:00 > 1:17:03and bone marrow, cavolo nero and shallots.
1:17:03 > 1:17:05How wonderful is that?
1:17:05 > 1:17:06Thank you.
1:17:10 > 1:17:12And I didn't do anything.
1:17:12 > 1:17:15- Not so many pans either.- Nothing. I didn't do anything. There you go.
1:17:15 > 1:17:18- Right.- Do you know what? I'm fascinated by you chefs,
1:17:18 > 1:17:22everything, like your gnocchi, is perfect little concentric circles.
1:17:22 > 1:17:26- Everything I cook... - It wasn't in rehearsal.- No!
1:17:26 > 1:17:28I did some baking with my little girl the other day
1:17:28 > 1:17:34and I sort of baked this batch of mutant cupcakes that were sort of
1:17:34 > 1:17:37crawling out of their cases like they were something out of
1:17:37 > 1:17:38a 1950s science fiction...
1:17:38 > 1:17:41And she's just staring at me and looking at them, and she goes,
1:17:41 > 1:17:42"Mummy, should we ice them now?"
1:17:42 > 1:17:44And I'm realising that she's looking at me
1:17:44 > 1:17:46as some sort of role model, and I'm going,
1:17:46 > 1:17:49"Darling, I don't think we should take this any further."
1:17:49 > 1:17:51- LAUGHTER - Chocolate crispies?
1:17:51 > 1:17:53Chocolate crispies. Well, dive into that.
1:17:53 > 1:17:56Oh, that's got... I'm always the first to dive, so...
1:17:56 > 1:17:58- Dive in, dive in to this, tell us what you think.- So gorgeous.
1:17:58 > 1:18:02You've used wild mushroom for that, other things you could put in there?
1:18:02 > 1:18:05You could easily take the wild mushrooms out, you could put a bit of pork in there,
1:18:05 > 1:18:07you don't have to use beef, you could use a nice cut of veal,
1:18:07 > 1:18:10- you could even use a pork chop. - Yeah, exactly.
1:18:10 > 1:18:12- So, it's great.- Mm. - What do you reckon?
1:18:12 > 1:18:14And you can even have the mushroom bit by itself,
1:18:14 > 1:18:17- take out the bone marrow. - Happy with that?- Lovely.
1:18:21 > 1:18:24That looked delicious. Angela, you can boss me around in the kitchen any day.
1:18:24 > 1:18:28Now, when comedian Bill Bailey came to the studio to face his
1:18:28 > 1:18:31Food Heaven or Food Hell, he was hoping for chicken,
1:18:31 > 1:18:33but would he have to live with liver?
1:18:33 > 1:18:35Let's find out.
1:18:35 > 1:18:38It's time to find out whether Bill will be facing Food Heaven or Food Hell.
1:18:38 > 1:18:40- Food Heaven would of course be chicken.- Yes.
1:18:40 > 1:18:43Roasted with loads of spices. Curry sauce, pilau rice.
1:18:43 > 1:18:46Food Hell, of course, would be a pile of liver over there.
1:18:46 > 1:18:49There's the pointed cabbage.
1:18:49 > 1:18:50Ooh, I like that.
1:18:50 > 1:18:54- That's nice.- It could be with mashed potato and crispy onion rings.
1:18:54 > 1:18:56I like the way all your spices are all artfully laid out
1:18:56 > 1:18:58on little bits of slate.
1:18:58 > 1:19:01You know, like, "Here's my lovely spices, and my little plate."
1:19:01 > 1:19:03It's not like at home.
1:19:03 > 1:19:08If I was making this, it would be pots of spice everywhere, chaos.
1:19:08 > 1:19:10Look at this, this is like some installation.
1:19:10 > 1:19:12There you go. You could be getting that.
1:19:12 > 1:19:16And funny enough, if it was up to these guys, Aggi chose liver.
1:19:16 > 1:19:20- Oh, did you?- It was before... - I take it back about the omelette!
1:19:20 > 1:19:23He's bitter about the omelette. But Jun chose Food Heaven.
1:19:23 > 1:19:25So, that's what you're getting. So, we'll lose that out of the way.
1:19:25 > 1:19:27If you can lose that out of the way,
1:19:27 > 1:19:29and peel me the ginger, that would be great.
1:19:29 > 1:19:31I'll do the onions for our nice little sort of sauce
1:19:31 > 1:19:34to go with this as well.
1:19:34 > 1:19:37Finely chopped onions, sliced one way through,
1:19:37 > 1:19:39and then I'm going to slice, chop them again.
1:19:39 > 1:19:41- So...- Nice.- Like that. Nice and fine.- Excellent.
1:19:41 > 1:19:43Very sharp, there.
1:19:43 > 1:19:45- Yes, and nice sharp knife. - Very, very sharp.
1:19:45 > 1:19:47We were talking about travels.
1:19:47 > 1:19:49You've travelled all over the world on this tour.
1:19:49 > 1:19:52You've tasted all manner of stuff, I mentioned at the top of the show,
1:19:52 > 1:19:54some of which we couldn't get on the show, for obvious reasons.
1:19:54 > 1:19:57- Fruit bat.- Fruit bat, obviously, was one of them.
1:19:57 > 1:19:59I tried that. It was a bit gamey. A bit batty.
1:19:59 > 1:20:03And, uh, I ate that in Sulawesi.
1:20:03 > 1:20:06One of the local guys was cooking it.
1:20:06 > 1:20:09And I said to him, what does bat taste like?
1:20:09 > 1:20:11He thought for a minute, and he said, it tastes like rat.
1:20:11 > 1:20:14And I said, that's not really helping.
1:20:14 > 1:20:15THEY LAUGH
1:20:15 > 1:20:18What's this? Because I was watching the DVD yesterday,
1:20:18 > 1:20:20and the owl story, I thought that was funny.
1:20:20 > 1:20:24Yeah, the owl story. It was kind of surreal, really.
1:20:24 > 1:20:26We were travelling through rural China.
1:20:26 > 1:20:27We came to this restaurant,
1:20:27 > 1:20:30it was one of those where you start thinking, this is a bit odd,
1:20:30 > 1:20:32this isn't like your ordinary Chinese restaurant.
1:20:32 > 1:20:34There were some other creatures there.
1:20:34 > 1:20:37Some snakes, and civet cats, and odd-looking birds.
1:20:37 > 1:20:40And there was an owl, in a cage.
1:20:40 > 1:20:43And we thought it was just like a pet one.
1:20:43 > 1:20:45Just like a, you know, some sort of mascot.
1:20:45 > 1:20:47No, it was on the menu,
1:20:47 > 1:20:48which seemed bizarre.
1:20:48 > 1:20:51And, so, um, we...
1:20:51 > 1:20:55we sort of haggled with them and we bought it and kind of...
1:20:55 > 1:20:57We liberated it from this restaurant.
1:20:57 > 1:21:00- But it seems bizarre, you know. - Very, very bizarre.
1:21:00 > 1:21:02- And not much meat on an owl, I would have thought.- No.
1:21:02 > 1:21:04No.
1:21:04 > 1:21:06- A bit owly.- A bit owly!- Yeah.
1:21:06 > 1:21:09- Right...- What's this?- This is onions frying away for our curry.
1:21:09 > 1:21:11- We need to get these browned, first of all.- Right.
1:21:11 > 1:21:13We've got the toasted spices over here which we are going to
1:21:13 > 1:21:16place in a blender. These have been toasted.
1:21:16 > 1:21:18These are all that fine array of spices that you were on about.
1:21:18 > 1:21:21- Oh, on your lovely little dish there?- That's the one.
1:21:21 > 1:21:23Yeah. Bring me my... My spice dish!
1:21:23 > 1:21:25THEY LAUGH
1:21:26 > 1:21:29- I wish it was like that. It's not. - Of course it's like that.
1:21:29 > 1:21:32And then we are going to blend these nice and fine.
1:21:32 > 1:21:34These have got fenugreek seeds, cinnamon,
1:21:34 > 1:21:36- toast them off first of all.- Yeah?
1:21:36 > 1:21:39And, then, we are going to basically marinate our chicken.
1:21:39 > 1:21:41We've got to get the onions brown, first of all.
1:21:41 > 1:21:43- OK.- Jun can explain what the rice is doing.
1:21:43 > 1:21:46This is pilaf rice, a little bit of oil, sweated onions,
1:21:46 > 1:21:50we've got some cinnamon, some curry leaves, some cardamom.
1:21:50 > 1:21:52Lovely.
1:21:52 > 1:21:54I'm going to add some basmati rice, water, and just cook it.
1:21:54 > 1:21:56Fantastic.
1:21:56 > 1:21:57Smells wonderful already.
1:21:57 > 1:22:00- Right, we've got our spices here. - OK.
1:22:00 > 1:22:04I like the way the chicken is displayed, on its own plinth.
1:22:04 > 1:22:05THEY LAUGH
1:22:05 > 1:22:07- The chicken plinth! - LAUGHTER
1:22:07 > 1:22:10- Smell that.- Wow. That's intense.
1:22:10 > 1:22:13Intense. Water is going to go in there.
1:22:13 > 1:22:16I think I got a little bit of that up my nose.
1:22:16 > 1:22:17THEY LAUGH
1:22:17 > 1:22:20And then we take the chicken off the plinth.
1:22:20 > 1:22:23The chicken plinth! Remove the chicken!
1:22:23 > 1:22:25Is there a chicken remover or do you have to do that yourself?
1:22:25 > 1:22:28- No, we have to do that ourselves. - God. Dear, oh, Lord.
1:22:28 > 1:22:29There's nobody there to remove that.
1:22:29 > 1:22:32You've lost me. I don't know what's going on here.
1:22:32 > 1:22:33That's your first job in television.
1:22:33 > 1:22:36"Yeah, I was a chicken remover."
1:22:36 > 1:22:37- There you go.- What's that?
1:22:37 > 1:22:40- They're curry leaves.- Curry leaves? Oh, yeah?- Fresh curry leaves.
1:22:40 > 1:22:41- Mm.- They go in.
1:22:41 > 1:22:43- Lovely.- Tomato puree.
1:22:43 > 1:22:46Tomato sauce, obviously. Tinned tomatoes blended.
1:22:46 > 1:22:48Tinned tomatoes, all right.
1:22:48 > 1:22:50You don't see somebody opening a tin of tomatoes.
1:22:50 > 1:22:53That would be me doing it, going, "Come on!"
1:22:53 > 1:22:57They've gone in. We've got powdered...
1:22:57 > 1:22:59Right.
1:22:59 > 1:23:01You've lost me. I can't even remember what that is now.
1:23:01 > 1:23:02- ..turmeric.- Turmeric.- Turmeric.
1:23:02 > 1:23:04- That's gone in. - That's gone in.
1:23:04 > 1:23:06Stock's gone in, water's gone in.
1:23:06 > 1:23:07Got the rice happening there.
1:23:07 > 1:23:09Right, remove the chicken from the plinth.
1:23:09 > 1:23:11Chicken! Chick!
1:23:12 > 1:23:14All right.
1:23:16 > 1:23:18Then we've got to cut this.
1:23:18 > 1:23:20- Oh! Easy.- Nearly had it.
1:23:20 > 1:23:22Nearly had it, yeah. You're vicious with that.
1:23:22 > 1:23:24Right.
1:23:24 > 1:23:28- What's that? Just to really tell it who's boss.- Yeah, that's it.
1:23:28 > 1:23:30There's no culinary reason for that.
1:23:30 > 1:23:33You're dead, so, ha!
1:23:33 > 1:23:35THEY LAUGH
1:23:35 > 1:23:38All right, you don't have to follow this recipe like this if you want.
1:23:38 > 1:23:40Then you shake your fist at it.
1:23:40 > 1:23:42Grrrrr!
1:23:42 > 1:23:44- Right.- Do you want to tell it who's boss and put it in the fridge?
1:23:44 > 1:23:49Yeah. Yeah! You see? Who's laughing now? Not me. No. Right.
1:23:49 > 1:23:52- In the fridge?- In the fridge. - Which one of these is a fridge?
1:23:52 > 1:23:53There's millions of them.
1:23:53 > 1:23:56What's that? That's a freezer, that's no good.
1:23:56 > 1:23:59- In here, is it? OK. - We've got one in the fridge as well.
1:23:59 > 1:24:01All right. I'll take that one out, shall I?
1:24:01 > 1:24:02- Yeah.- All right.
1:24:02 > 1:24:03Wow, look at that. That was quick.
1:24:05 > 1:24:08- A little bit of oil.- Hey!
1:24:08 > 1:24:10Now in the oven.
1:24:10 > 1:24:12- Now in the oven? OK. Which one? - Any one you want.- This one.
1:24:12 > 1:24:14This one? Right.
1:24:14 > 1:24:18Wow, look at this. It's like some... NASA! Right, great.
1:24:18 > 1:24:19Right, OK, that's that.
1:24:19 > 1:24:22- Happy with that one? - Brilliant. Fantastic. That was easy.
1:24:22 > 1:24:25- Rice is done. This is a sauce that's about ready.- OK.
1:24:25 > 1:24:27- That's coming up, isn't it? - You like that one?
1:24:27 > 1:24:30- Oh, that looks amazing.- Right. - Fantastic.
1:24:30 > 1:24:34- Now, we've got to portion this chicken. Now, if you watch this.- OK.
1:24:35 > 1:24:37What's that? What are you doing?
1:24:37 > 1:24:38Oh! Look at this.
1:24:38 > 1:24:40Slicing it?
1:24:40 > 1:24:42Fantastic, that.
1:24:42 > 1:24:43Whoa.
1:24:43 > 1:24:45- Do you like that?- I like that, yeah.
1:24:45 > 1:24:46LAUGHTER
1:24:46 > 1:24:48That is like the autopsy, isn't it?
1:24:48 > 1:24:50What did it die of? Boredom.
1:24:53 > 1:24:54I like the way you're doing that.
1:24:54 > 1:24:58These knives. I'm terrified of the sharpness of these knives.
1:24:58 > 1:25:01I would be hacking away with my knives. Like a cricket bat.
1:25:01 > 1:25:04- Can you do the other one as well, Chef?- Really?
1:25:04 > 1:25:06Thank you very much, yes. So, the rice is there.
1:25:06 > 1:25:09We've got that cooked down with the bay leaf and onions,
1:25:09 > 1:25:12and a little bit of... Cloves have gone in there as well.
1:25:12 > 1:25:15Our sauce here, we can just change the flavour.
1:25:15 > 1:25:16Mm.
1:25:16 > 1:25:18Aggi didn't see this bit but...
1:25:18 > 1:25:21- No, I didn't.- Butter. - No, he wouldn't have that.
1:25:21 > 1:25:23You wouldn't have that in Iceland, would you?
1:25:23 > 1:25:25- Butter. - Well, at least not that texture.
1:25:25 > 1:25:27Butter. And, then, a bit of salt.
1:25:28 > 1:25:32Salt, yeah. Again, in an artful salt and pepper arrangement.
1:25:32 > 1:25:34- I like that.- And, then, coriander?
1:25:34 > 1:25:37- Coriander, yes, please.- Happy with that?- I love coriander.
1:25:37 > 1:25:39- A bit more, then?- Oh, magic.
1:25:39 > 1:25:42Mix that together.
1:25:42 > 1:25:45It looks fantastic already. It's got these wonderful colours in it.
1:25:45 > 1:25:48The green of the coriander, the redness of the sauce.
1:25:48 > 1:25:51Go on, then. You've got 30 seconds to talk about it.
1:25:51 > 1:25:54What have I got? Can I have a little dob of it like that?
1:25:54 > 1:25:56Mm.
1:25:56 > 1:25:57Oh, yeah. That is lovely.
1:25:57 > 1:26:01Curry, a bit of spice, not too hot. A bit of coriander.
1:26:01 > 1:26:03- Happy with that?- Happening. It's all happening, yeah.
1:26:03 > 1:26:06What about the rice, then? Jun, you can explain how we cooked that.
1:26:06 > 1:26:07OK, go on, then.
1:26:07 > 1:26:11Yes, I sweated onions, cardamom, cinnamon, curry leaves,
1:26:11 > 1:26:12water, rice.
1:26:12 > 1:26:15You sweat the onions? You put them in a room for 20 minutes?
1:26:15 > 1:26:16In a sauna.
1:26:16 > 1:26:19"What's going to happen? What's happening?"
1:26:19 > 1:26:21Pretty much.
1:26:21 > 1:26:22OK. I like it.
1:26:22 > 1:26:25- All right. Great. - Happy with that?- Great.
1:26:25 > 1:26:27- That's that one.- Great. - And over here we've got our chicken.
1:26:27 > 1:26:30- Mm.- I'll put that on.
1:26:30 > 1:26:32Look at this. This is fantastic. I feel like... I feel like...
1:26:32 > 1:26:34a lord, having this.
1:26:34 > 1:26:36Or Sting, or someone. You know what I mean?
1:26:36 > 1:26:38I feel like someone important.
1:26:38 > 1:26:40THEY LAUGH
1:26:40 > 1:26:41Oh, look at that.
1:26:41 > 1:26:44And, then, the sauce.
1:26:44 > 1:26:45Yeah.
1:26:45 > 1:26:47- Finish this off. It's not quite ready yet.- OK.
1:26:47 > 1:26:49Black pepper.
1:26:49 > 1:26:52- Vicious.- Over the top.- OK. Black pepper.
1:26:52 > 1:26:54Right. OK.
1:26:54 > 1:26:55Now what?
1:26:55 > 1:26:58This is pretty much done, then, is it?
1:26:58 > 1:27:01Yeah, that's it. You put the chicken back in it.
1:27:01 > 1:27:03Then I'm going to pour sauce over the top.
1:27:03 > 1:27:06All right. OK.
1:27:08 > 1:27:10Something is burning here. Is that all right?
1:27:10 > 1:27:12THEY LAUGH
1:27:12 > 1:27:15I notice it's me you put near the naked flame.
1:27:17 > 1:27:19"Yeah, you'll be fine there, Bill!"
1:27:19 > 1:27:20Right.
1:27:20 > 1:27:23Chuck some lager over it or something.
1:27:23 > 1:27:26- OK.- That's it. It's ready for you.- We're ready.
1:27:26 > 1:27:28- Go for it.- And, there's the rice as well.- Yeah.
1:27:28 > 1:27:31- I can try a little bit of that. - I'll get you a spoon for the rice.
1:27:31 > 1:27:35A spoon for the rice. OK. Here we go. So, this is Food Heaven for me.
1:27:35 > 1:27:38- Hopefully. - It will be. Let's have a go at it.
1:27:40 > 1:27:42Oh.
1:27:42 > 1:27:43Delicious.
1:27:43 > 1:27:45- Fantastic.- Is that all right?
1:27:45 > 1:27:48It's just the right amount of heat as well, it's not too spicy,
1:27:48 > 1:27:49there's not...
1:27:49 > 1:27:51That's the butter, you see, gone in at the end.
1:27:51 > 1:27:54There's chilli in there, there's wonderful... All the turmeric,
1:27:54 > 1:27:59all those spices in there, chicken, rice. Oh, superb.
1:27:59 > 1:28:01What are we having? A drop of the old...
1:28:01 > 1:28:03- A bottle of red?- Cider? Cider? No?
1:28:03 > 1:28:04- Yes, cider, normally. - Cider with this.
1:28:04 > 1:28:06Thank you very much.
1:28:11 > 1:28:14I think fruit bat might be my new Food Hell.
1:28:14 > 1:28:16I've tried it, I call it the chicken of the cave.
1:28:16 > 1:28:19Anyway, thanks for that info, Bill. I'm glad you enjoyed your chuck.
1:28:19 > 1:28:22Well, I'm afraid that's all we've got time for on today's show.
1:28:22 > 1:28:25I hope you've enjoyed a trip down Saturday Kitchen memory lane,
1:28:25 > 1:28:28and that you've got more food ideas for your dinner.
1:28:28 > 1:28:31Have a great week, and we'll see you very soon. Thanks for watching.