0:00:02 > 0:00:04Good morning, I'm Matt Tebbutt and I've got a deluge of delights
0:00:04 > 0:00:06on this week's Saturday Kitchen Best Bites.
0:00:06 > 0:00:08So please put your feet up, and enjoy the show.
0:00:29 > 0:00:30Welcome to the show.
0:00:30 > 0:00:32I'm back with another fabulous line-up
0:00:32 > 0:00:35of top chefs cooking mouthwatering food,
0:00:35 > 0:00:38and a bevy of famous faces eager to get stuck in.
0:00:38 > 0:00:39Coming up today...
0:00:39 > 0:00:42James Martin is making the perfect bar food,
0:00:42 > 0:00:45scotch eggs with home-made mustard, for the lovely Gaynor Faye.
0:00:45 > 0:00:47Master of seafood Nathan Outlaw
0:00:47 > 0:00:50serves up some fish burgers with a twist.
0:00:50 > 0:00:53They're full of his signature West Country flavours,
0:00:53 > 0:00:55and he's using whiting, which is not only sustainable,
0:00:55 > 0:00:57but also won't break the bank.
0:00:57 > 0:01:00And the peach and cider rolls are a triumph.
0:01:00 > 0:01:02Plus Norfolk's finest,
0:01:02 > 0:01:04the brilliant Michelin-starred chef Gordon Blackiston
0:01:04 > 0:01:08has a very simple but effective braised breast of lamb.
0:01:08 > 0:01:11It's all about slow-cooking with this cut, which is rolled,
0:01:11 > 0:01:15sealed and braised for four hours until it falls off the bone.
0:01:15 > 0:01:18He dishes it up with artichoke puree and sprouting broccoli,
0:01:18 > 0:01:20a seasonal extravaganza.
0:01:20 > 0:01:22And at the omelette challenge hobs today
0:01:22 > 0:01:24are Rick Stein and Chris Evans,
0:01:24 > 0:01:26who was stepping up to the plate for the first time.
0:01:26 > 0:01:28Then it's over to Jun Tanaka,
0:01:28 > 0:01:31who's just been awarded a Michelin star for his first restaurant.
0:01:31 > 0:01:32Congratulations, Jun.
0:01:32 > 0:01:36He's cooking venison in a spiced salt crust with caramelised chicory.
0:01:36 > 0:01:39Quite a showstopper, can't wait to see that one.
0:01:39 > 0:01:41And finally, comedian and actor Greg Davies
0:01:41 > 0:01:43faces his food heaven or food hell.
0:01:43 > 0:01:45Did he get his food heaven,
0:01:45 > 0:01:48lobster Thai curry with basmati rice and coriander cress?
0:01:48 > 0:01:51Or did he end up facing his food hell,
0:01:51 > 0:01:54sweet-and-sour monkfish and deep-fried cabbage?
0:01:54 > 0:01:57You can find what he gets at the end of the show.
0:01:57 > 0:01:59First up, the first female British chef
0:01:59 > 0:02:03to hold and retain three Michelin stars, Clare Smyth.
0:02:03 > 0:02:06This brilliant brill recipe, cooked in seaweed with cocoa beans,
0:02:06 > 0:02:10clams and fennel, shows just why she is at the top of her game.
0:02:10 > 0:02:12- It's great you're on the show, Clare.- Nice to be here.
0:02:12 > 0:02:13Good to have you on.
0:02:13 > 0:02:16Now, what are you going to do? Are you going to do brill, turbot?
0:02:16 > 0:02:17- Yeah, brill.- Nice little dish.
0:02:17 > 0:02:20- You could have used either fish, really.- Yeah, absolutely.
0:02:20 > 0:02:23We're just going to cook it on the bone in a cocotte with some seaweed,
0:02:23 > 0:02:25so I'm going to get the fish on straightaway.
0:02:25 > 0:02:26Sounds good.
0:02:26 > 0:02:29- This is actually, obviously, just half a fish.- Yes.
0:02:29 > 0:02:32We've just trimmed out sort of the frills of the outside.
0:02:32 > 0:02:35Nice serrated knife, straight through the fish.
0:02:35 > 0:02:37Now, you would always try and buy stuff on the bone, really,
0:02:37 > 0:02:38at the restaurant?
0:02:38 > 0:02:41Yeah, actually, we buy all of our fish on the bone.
0:02:41 > 0:02:44- It's good for the guys, if nothing else.- Yeah.
0:02:44 > 0:02:46And also, you see the quality of the fish.
0:02:46 > 0:02:49You know, you see the eyes are all nice and bright and the gills...
0:02:50 > 0:02:54But, yeah, we do this dish in the restaurant very similar.
0:02:54 > 0:02:57- Yeah?- We use turbot in the restaurant.
0:02:57 > 0:02:59So first of all, I'm just going to colour it off.
0:02:59 > 0:03:02But you do it literally en papillote, don't you, really?
0:03:02 > 0:03:04Yeah, we use this paper.
0:03:05 > 0:03:08It's called a fata paper, it's like a see-through bag.
0:03:08 > 0:03:11And we tie it up, and we open it in front of the guests.
0:03:11 > 0:03:14So they can smell all the wonderful sort of seaweed.
0:03:14 > 0:03:18And then we'll take it off the bone in the restaurant, but today,
0:03:18 > 0:03:20I'm just going to serve it on the bone.
0:03:20 > 0:03:23I'm going to cook some clams to go with this,
0:03:23 > 0:03:24cos you want some of this for the sauce.
0:03:24 > 0:03:26- Yeah.- There you go.
0:03:26 > 0:03:30So clams, shallots, lid on, and we cook those quite quickly.
0:03:30 > 0:03:32- Yeah, in a bit of white wine.- You want to get some colour on that one.
0:03:32 > 0:03:35This is seaweed, we've got dulse,
0:03:35 > 0:03:37which obviously grows everywhere.
0:03:38 > 0:03:40This one's nori,
0:03:40 > 0:03:41this slimy one.
0:03:42 > 0:03:44And we've got sea lettuce.
0:03:44 > 0:03:46Yeah, you've mentioned it grows everywhere.
0:03:46 > 0:03:49Ireland and Wales predominantly use the most amount of it,
0:03:49 > 0:03:50- though, don't they, really?- Yeah.
0:03:50 > 0:03:52They dry it, put it with butter and loads of different things.
0:03:52 > 0:03:55It's also... I mean, it's just incredibly good for you, as well.
0:03:55 > 0:03:57It's full of iron.
0:03:58 > 0:03:59There you go.
0:03:59 > 0:04:02Instead of your chicken and your broccoli, there you go.
0:04:02 > 0:04:04Good to go. I could have that.
0:04:04 > 0:04:06But we used to eat it dried.
0:04:07 > 0:04:10It's sort of a Northern Irish speciality,
0:04:10 > 0:04:13they just dry it, throw it on top of the rocks, dry it out,
0:04:13 > 0:04:16and then sell it in sort of paper bags for ten pence a bag.
0:04:17 > 0:04:20Yeah, and you grow up eating that, you grow up nice and healthy.
0:04:20 > 0:04:22Other than packets of crisps or something, but...
0:04:22 > 0:04:25I mean, I ate plenty of those as well, but...
0:04:25 > 0:04:27And over here, we've got some cocoa beans as well.
0:04:27 > 0:04:29These are actually fresh.
0:04:29 > 0:04:32You can buy them dried, you just soak them overnight.
0:04:32 > 0:04:35I think it's one of the first times we've had cocoa beans on the show.
0:04:37 > 0:04:38If you were doing them dried,
0:04:38 > 0:04:41you would basically soak them and then just boil them traditionally?
0:04:41 > 0:04:44Yeah, treat them like a normal sort of pulse.
0:04:44 > 0:04:47I like to cook mine in 50% chicken stock and water,
0:04:47 > 0:04:48- so it's quite light.- Yeah.
0:04:48 > 0:04:49Little bouquet garni in there.
0:04:49 > 0:04:52And then just kind of season them at the end of cooking.
0:04:54 > 0:04:57OK. Tell us about the restaurant, then, cos you...
0:04:57 > 0:04:59- You're now, you've had a bit of a refit...- Yeah.
0:04:59 > 0:05:01- ..at the restaurant, there.- Yeah.
0:05:01 > 0:05:04You've got a... You've got kind of like a chef's table,
0:05:04 > 0:05:05but not really a chef's table.
0:05:05 > 0:05:07- Well... - More intense than a chef's table.
0:05:07 > 0:05:10We've... We didn't really have space for a chef's table.
0:05:10 > 0:05:12We also wanted to do something different.
0:05:12 > 0:05:14So we call it the inspiration table.
0:05:14 > 0:05:17So it's, rather than, you know,
0:05:17 > 0:05:19sort of the guest coming into the kitchen,
0:05:19 > 0:05:21we get a chef going out to the table.
0:05:21 > 0:05:24And...they kind of...
0:05:24 > 0:05:27We do sort of most of the food at the table,
0:05:27 > 0:05:30- and there's interaction with each course with one of the chefs.- Yeah.
0:05:32 > 0:05:35So it's for, really, people that are really, really interested in food,
0:05:35 > 0:05:38and, you know, finding out all the details,
0:05:38 > 0:05:39and they can sort of grill...
0:05:39 > 0:05:44grill the chefs as they're cooking, and find out all about,
0:05:44 > 0:05:46sort of the reason why we do things, the produce...
0:05:46 > 0:05:48I mean, that's quite new, because, you know,
0:05:48 > 0:05:50often when you think of three stars, three Michelin stars,
0:05:50 > 0:05:53you think of, you know, everything's behind the scenes and...
0:05:53 > 0:05:55It's still behind the scenes, and...
0:05:55 > 0:05:57- You're bringing that into the restaurant itself?- Yeah.
0:05:57 > 0:06:00And I think it's just great to share our passion with the guests,
0:06:00 > 0:06:02and I think that sometimes, you know,
0:06:02 > 0:06:06people don't realise the story behind every ingredient,
0:06:06 > 0:06:09or the history behind... Or the people,
0:06:09 > 0:06:12the growers and producers, and I think it's great to do that.
0:06:12 > 0:06:13To share that with people.
0:06:13 > 0:06:16That's going into the oven for five minutes.
0:06:16 > 0:06:17So, just to recap, you've got...
0:06:17 > 0:06:20In there, you had the butter, you've got the capers...
0:06:20 > 0:06:21The shallots, the clam juice,
0:06:21 > 0:06:24and then that's all gone in the same pan,
0:06:24 > 0:06:27and then we've just... It takes about five or six minutes.
0:06:27 > 0:06:31- Then next of all, we're just going to drain off our cocoa beans.- Yep.
0:06:31 > 0:06:33We're going to make a little puree out of it.
0:06:35 > 0:06:37How long have you been at Royal Hospital Road now? Cos...
0:06:37 > 0:06:38A long time.
0:06:38 > 0:06:41You've been there a long time, how long have you been in total?
0:06:41 > 0:06:43- Maybe, like, ten years in total. - Yeah.
0:06:43 > 0:06:45A long time.
0:06:45 > 0:06:47It is...
0:06:47 > 0:06:51something that takes a lot of dedication, you know,
0:06:51 > 0:06:53working in a three-star restaurant.
0:06:53 > 0:06:54It's...
0:06:54 > 0:06:57I'm pretty much there every lunch and dinner.
0:06:57 > 0:07:01Yeah. And what about creating a dish for the restaurant, as well?
0:07:01 > 0:07:04That must be quite difficult. Cos you're intense all the time...
0:07:04 > 0:07:07- Yeah.- You know, when do you ever get a chance to sort of, you know,
0:07:07 > 0:07:09test out new things and new ideas? Or is it...?
0:07:09 > 0:07:10Well, one of these...
0:07:10 > 0:07:12One of the things with this inspiration table,
0:07:12 > 0:07:17we've set ourselves a task that we're actually going to...
0:07:18 > 0:07:20We cook new dishes on there all the time.
0:07:20 > 0:07:23So a lot of our regulars do the table, and I've set myself this
0:07:23 > 0:07:26sort of task, that they're never going to eat the same dish twice.
0:07:26 > 0:07:27And that really...
0:07:27 > 0:07:31So, they have a whole tasting menu, and it's maybe, sort of ten courses.
0:07:31 > 0:07:32And...
0:07:32 > 0:07:36So it's really pushing us to create new things.
0:07:36 > 0:07:38And also, with that sort of, chefs going out into the dining room,
0:07:38 > 0:07:41you smell things and see things differently in the dining room
0:07:41 > 0:07:43than you do in a kitchen environment.
0:07:43 > 0:07:45- It's actually quite amazing.- Yeah. - The guys feel...
0:07:45 > 0:07:47When they go into the dining room, they just go,
0:07:47 > 0:07:49"Oh, I didn't realise that smelled like that."
0:07:49 > 0:07:51- When you open the bag for this, for example, or...- Yeah.
0:07:51 > 0:07:52And it's really good for the cooks,
0:07:52 > 0:07:54to see the feedback of the guests.
0:07:56 > 0:08:00And so, already, we've actually created quite a few new dishes
0:08:00 > 0:08:02that end up being served in the dining room.
0:08:02 > 0:08:05So that's the whole thing about the inspiration table,
0:08:05 > 0:08:08that's really helping us to get inspiration in the restaurant.
0:08:08 > 0:08:11Cos you still must keep the traditional sort of recipes on,
0:08:11 > 0:08:13or traditional dishes, you keep them on all the time?
0:08:13 > 0:08:15- Yeah, we have our classics. - The trademark dishes?
0:08:15 > 0:08:17I think every restaurant does.
0:08:17 > 0:08:19Certainly, your signature dishes,
0:08:19 > 0:08:22the things people come back for time and time again.
0:08:23 > 0:08:25- But... Yeah.- So what are we doing in there, then? What...?
0:08:25 > 0:08:29OK, we're just making a little bit of puree with the cocoa beans,
0:08:29 > 0:08:31and you're going to dice that little bit of fennel.
0:08:31 > 0:08:33- Yeah.- And we're just going to cook it
0:08:33 > 0:08:36with a little bit more of the stock for the beans.
0:08:36 > 0:08:38- So it's finely diced fennel... - Yeah.
0:08:38 > 0:08:40Put a little bit of olive oil in here,
0:08:40 > 0:08:41- just to make it nice and smooth. - In there.
0:08:43 > 0:08:44And we want a touch of...
0:08:45 > 0:08:47Yeah, little bit of dill.
0:08:47 > 0:08:49And we're going to just take the rest of that bulb of fennel...
0:08:50 > 0:08:53- ..and shave it...- Shave that, yes. - ..to make a little fresh salad.
0:08:53 > 0:08:55So when you put that dish in the oven,
0:08:55 > 0:08:57this is what you mean by... You do it in the bag.
0:08:57 > 0:08:59- You then place it in the oven like that and serve it.- Yeah.
0:08:59 > 0:09:02- Not as we are doing it now, it's a variant of it.- Yeah.
0:09:02 > 0:09:04Obviously, it's probably not that easy to get
0:09:04 > 0:09:07that special cooking paper at home, so...
0:09:07 > 0:09:09But you could, just a cocotte works absolutely fine,
0:09:09 > 0:09:11it does the same job.
0:09:11 > 0:09:13Just get this a little bit finer...
0:09:15 > 0:09:17And then we want to pick those clams, as well.
0:09:17 > 0:09:19- And we're just going to finish... - They're done?
0:09:19 > 0:09:20..those beans.
0:09:21 > 0:09:23So you've got the clams in there. That's that one.
0:09:23 > 0:09:26And you've mentioned the different types of seaweed here.
0:09:26 > 0:09:28- You've got three different types? - Yeah.
0:09:28 > 0:09:31But if you couldn't find them, and you could only buy the dried stuff,
0:09:31 > 0:09:32you could reconstitute and just use that?
0:09:32 > 0:09:34Absolutely. And I think you have to be quite careful,
0:09:34 > 0:09:37as well, because sometimes the seaweed actually can be quite salty.
0:09:37 > 0:09:39So you have to rinse it off really well.
0:09:41 > 0:09:43- Right, well, that's nearly... - So that's that done.
0:09:43 > 0:09:46..there. I'll just put a little bit of olive oil in there
0:09:46 > 0:09:48- for you, as well. - Yeah. That's the puree.
0:09:49 > 0:09:51- So just a little bit of oil in there.- Yeah.
0:09:51 > 0:09:52And I know you want to add...
0:09:52 > 0:09:54I've got the fennel in there, nothing else,
0:09:54 > 0:09:56there's just the fennel and the beans.
0:09:56 > 0:09:59- Yeah. Just going to put a little bit more butter.- Sounds pretty good.
0:10:00 > 0:10:01More dill in there.
0:10:03 > 0:10:05- A little bit of the dulse.- Yeah.
0:10:05 > 0:10:09And that brill should be about ready now, I hope.
0:10:09 > 0:10:11- About a minute left, I think. - A minute left.
0:10:11 > 0:10:13So we're just go to make the little salad on there like that.
0:10:13 > 0:10:14A little bit of lemon juice...
0:10:14 > 0:10:16And I take it you've got to be careful...?
0:10:16 > 0:10:18Not too salty, then, I take it, with this?
0:10:18 > 0:10:19Yeah, absolutely.
0:10:19 > 0:10:21- Touch of olive oil.- Yeah.
0:10:21 > 0:10:24- There we go. And a little bit of lemon juice.- Little bit of lemon.
0:10:24 > 0:10:26But how does it feel for you? I mean, there's only four...
0:10:26 > 0:10:29Is it four women in the world that have got three stars?
0:10:29 > 0:10:31I'm not sure if it's four or five.
0:10:31 > 0:10:33I always lose count.
0:10:33 > 0:10:35You're always so focused on what we're doing.
0:10:35 > 0:10:37Yeah, there's not...
0:10:37 > 0:10:39- Not enough, that's for sure.- Yeah.
0:10:39 > 0:10:41Um... Yeah, it's...
0:10:41 > 0:10:43Why do think that is, then? What...?
0:10:43 > 0:10:46Um...I don't know, people always ask me that, and...
0:10:46 > 0:10:49You know, I don't know what... I don't know. You know, it's...
0:10:49 > 0:10:52For me, coming through kitchens was no different to...
0:10:52 > 0:10:55to anyone else. You just work hard, it's all about...
0:10:55 > 0:10:58you know, talent, you have to be passionate about doing it,
0:10:58 > 0:11:01and it doesn't matter where you're from,
0:11:01 > 0:11:03what style of food you're cooking... You know.
0:11:04 > 0:11:06- So that's all in there. - There you go.
0:11:06 > 0:11:07I'm going to go get the fish,
0:11:07 > 0:11:10cos I know you want to drain that out and put it into there as well.
0:11:10 > 0:11:13- I'll just put out a bit more oil. - Just take this...
0:11:15 > 0:11:18- This has had five minutes in here. - Yeah.
0:11:18 > 0:11:20- And you want me to drain this and put it...?- Yeah.
0:11:20 > 0:11:23Little bit of the sauce in there. So I'll let you take the fish out.
0:11:23 > 0:11:25I'm just going to take the fish out, yes.
0:11:25 > 0:11:28Obviously, all the juices of the fish,
0:11:28 > 0:11:30all that seaweed, everything...
0:11:30 > 0:11:31It's all adding flavour.
0:11:31 > 0:11:33So it's quite good, cos all the sauce,
0:11:33 > 0:11:36and it's all just the cooking juices from the fish.
0:11:36 > 0:11:39And we'll just let that sort of emulsify up.
0:11:39 > 0:11:42- Yeah. You want a bit more dill in there?- Yeah, please.
0:11:42 > 0:11:44OK, I'll let you start plating it up...
0:11:44 > 0:11:47Just put the clams in there, as well, just at the last moment.
0:11:50 > 0:11:52- I'll let you start plating it up. - OK.
0:11:52 > 0:11:54- Little bit of black pepper, I presume?- Yes.
0:11:54 > 0:11:56Just a touch.
0:11:57 > 0:12:01So this cocoa bean puree is just beautiful, really luxurious.
0:12:01 > 0:12:03And we're just going to...
0:12:03 > 0:12:04It holds all the sauce in.
0:12:04 > 0:12:06Quite an unusual sort of taste with that, as well, this.
0:12:06 > 0:12:08This is my favourite bean.
0:12:08 > 0:12:10They make beautiful soups.
0:12:10 > 0:12:11There you go.
0:12:15 > 0:12:16OK.
0:12:16 > 0:12:17Spatula.
0:12:20 > 0:12:21They're actually quite...
0:12:21 > 0:12:23Yeah, they're really tasty.
0:12:23 > 0:12:24So, yeah, that puree just kind of
0:12:24 > 0:12:27holds in all that lovely sauce and the juices.
0:12:27 > 0:12:28Here's your fish.
0:12:28 > 0:12:30Fish going in there.
0:12:30 > 0:12:32And wherever possible, you recommend, you know,
0:12:32 > 0:12:34keeping it on the bone, really?
0:12:34 > 0:12:36Yeah. Because, you know, there's all...
0:12:36 > 0:12:38Turbot or brill is just such a gelatinous fish,
0:12:38 > 0:12:40and it keeps it all nice and moist.
0:12:40 > 0:12:42And then, finally, you've got these wonderful little...
0:12:42 > 0:12:45Yeah, they're sort of little tiny, baby, baby fennel.
0:12:45 > 0:12:48Look at that, that is a baby fennel.
0:12:48 > 0:12:52- These...- Look at that.- The guys up in Perthshire grow these.
0:12:52 > 0:12:54And their produce is just stunning.
0:12:55 > 0:12:57Really, really beautiful, tender little stems.
0:12:57 > 0:13:00And then we've got some bronze fennel as well.
0:13:00 > 0:13:02So, tell us what the dish is again?
0:13:02 > 0:13:06So, it's brill cooked in seaweed with cocoa beans, clams and fennel.
0:13:08 > 0:13:09Brilliant, isn't it?
0:13:15 > 0:13:16Absolutely brilliant.
0:13:18 > 0:13:20You're in for a special treat now. Look at that.
0:13:20 > 0:13:23- Amazing, that looks great. - Massive prawns, brill, parkin...
0:13:24 > 0:13:26Back to broccoli on Monday.
0:13:26 > 0:13:28Fill your boots, dive into that one.
0:13:28 > 0:13:30Fish is good, and I love seaweed as well.
0:13:30 > 0:13:32- Now, it's got the bone in the centre.- Yeah.
0:13:32 > 0:13:35- So you peel it off from the outside. - Yeah, we go from the outside.
0:13:35 > 0:13:37But those beans are really... I mean, fantastic flavour.
0:13:37 > 0:13:39I just love them, yeah.
0:13:44 > 0:13:46Well, that would impress at a dinner party.
0:13:46 > 0:13:48And good to know it would work with turbot, too. Thanks, Clare.
0:13:48 > 0:13:50Now, coming up, James wows Gaynor Faye
0:13:50 > 0:13:53with his scotch eggs and home-made honey mustard.
0:13:53 > 0:13:55But before that, it's over to Rick Stein,
0:13:55 > 0:13:58who is also enjoying a bar snack in sunny Goa.
0:13:59 > 0:14:01I've met people in Goa
0:14:01 > 0:14:04that arrived here off a plane years ago, and have never left.
0:14:04 > 0:14:06They can't leave.
0:14:06 > 0:14:07You feel a bit sorry for them,
0:14:07 > 0:14:10that they haven't got the strength of personality to leave,
0:14:10 > 0:14:12but you can understand why,
0:14:12 > 0:14:14because it's so seductive.
0:14:14 > 0:14:17In fact, it's so like the land of the lotus-eaters,
0:14:17 > 0:14:19it's not true.
0:14:20 > 0:14:21This is Siolim in Goa,
0:14:21 > 0:14:25a place I've known and loved for the best part of eight years.
0:14:25 > 0:14:28To buy food here is a real joy.
0:14:28 > 0:14:31The variety of seafood, spices,
0:14:31 > 0:14:34vegetables, is quite staggering,
0:14:34 > 0:14:36and incredibly cheap.
0:14:37 > 0:14:39I want some of these, these ones.
0:14:41 > 0:14:43Nice, small fish. What are they?
0:14:43 > 0:14:45- Nice.- Nice, yeah.- Yes.
0:14:45 > 0:14:47- Fry them?- Yes.- Yes.
0:14:49 > 0:14:50What are they called?
0:14:50 > 0:14:53'I think one is expected to barter here,
0:14:53 > 0:14:56'but it's really difficult to put your heart and soul into it,
0:14:56 > 0:14:58'because everything just costs a few pence.'
0:15:05 > 0:15:06In the Odyssey,
0:15:06 > 0:15:09Odysseus was blown from island to island,
0:15:09 > 0:15:12and found himself stuck in the land of the lotus-eaters,
0:15:12 > 0:15:15where his crew simply lost the will to go home,
0:15:15 > 0:15:19because they fell under the spell of the lotus plant.
0:15:19 > 0:15:21Goa has that sort of effect on me,
0:15:21 > 0:15:24with all its heavy-scented spices
0:15:24 > 0:15:25and its abundance of fish.
0:15:29 > 0:15:31At the end of a lovely day like this,
0:15:31 > 0:15:35what I really like is a cold Kingfisher beer...
0:15:37 > 0:15:39..and a plate of papads.
0:15:39 > 0:15:40Now, these are papads.
0:15:40 > 0:15:43First of all, you get a hot frying pan
0:15:43 > 0:15:45and put a bit of oil in it,
0:15:45 > 0:15:47and then you chuck in some onions.
0:15:47 > 0:15:49And you go fizz, fizz, fizz,
0:15:49 > 0:15:52turn them over till they're nice and brown.
0:15:52 > 0:15:54Then you throw in some chopped tomato,
0:15:54 > 0:15:57turn that over and squeeze it with your fish slice,
0:15:57 > 0:15:59so that it all sort of squidges and squashes,
0:15:59 > 0:16:02and you're trying to make a sort of paste out of it.
0:16:02 > 0:16:04Cook that till it's really quite dry,
0:16:04 > 0:16:06then you throw in some prawns.
0:16:06 > 0:16:08You get prawns down at the market here,
0:16:08 > 0:16:10you can buy about a kilo, you know, a couple of pounds,
0:16:10 > 0:16:12for about a quid!
0:16:12 > 0:16:14Just little ones, but they're fine for this.
0:16:14 > 0:16:17Chop them up, throw them into the frying pan
0:16:17 > 0:16:18and turn them over.
0:16:18 > 0:16:20Turn them, turn them, turn them, turn them.
0:16:20 > 0:16:24Then you add some finely chopped chillies, green chillies.
0:16:24 > 0:16:26Just slit them open, take out the seeds with a spoon,
0:16:26 > 0:16:28finely chop them.
0:16:28 > 0:16:33Now you add a big splodge of chopped up ginger,
0:16:33 > 0:16:35OK, very finely chopped.
0:16:35 > 0:16:36And then some chopped up garlic.
0:16:36 > 0:16:38Stir that in.
0:16:38 > 0:16:40Now, you add a couple of spices,
0:16:40 > 0:16:42a big pinch of turmeric,
0:16:42 > 0:16:46and then some chilli powder, or cayenne pepper for a bit of heat.
0:16:46 > 0:16:50Then plenty of lime, a good squeeze of lime, right the way over,
0:16:50 > 0:16:53and turn that in, and then season it just with salt,
0:16:53 > 0:16:56and then just set that aside, leave it to cool down a bit.
0:16:56 > 0:17:00Now, what you do is you take some of those poppadoms called papads,
0:17:00 > 0:17:01they're the little ones,
0:17:01 > 0:17:03and they're sort of flecked with chilli powder,
0:17:03 > 0:17:05so they're a bit hot.
0:17:05 > 0:17:07And you put about a tablespoon of the mixture
0:17:07 > 0:17:09in the middle of one of those discs,
0:17:09 > 0:17:11then you just roll those up,
0:17:11 > 0:17:13push them down tight,
0:17:13 > 0:17:15and seal them up with a beaten egg.
0:17:15 > 0:17:19Brush the two ends of the papad with egg,
0:17:19 > 0:17:23and just fold the ends in to stop the bits coming out.
0:17:23 > 0:17:27Then you drop those papads into very hot oil,
0:17:27 > 0:17:28about 190 degrees,
0:17:28 > 0:17:31and they just go, "Whoosh!" like that.
0:17:31 > 0:17:35And then fry on one side for about a minute, minute and a half.
0:17:35 > 0:17:38Turn them over, another minute, minute and half on the other side.
0:17:38 > 0:17:42Then you take them out of the oil, trim the ends,
0:17:42 > 0:17:44cut them in half, cocktail sticks,
0:17:44 > 0:17:45lots of lime...
0:17:47 > 0:17:48And there we go.
0:17:51 > 0:17:53Wow. Wow.
0:17:56 > 0:17:59Was anything better designed to go with cold beer?
0:17:59 > 0:18:00I don't think so.
0:18:16 > 0:18:18My mother always thinks that Cornwall,
0:18:18 > 0:18:21like Goa, is a bit of a lotus land.
0:18:21 > 0:18:22There's something about it
0:18:22 > 0:18:24that makes you want to stay there forever,
0:18:24 > 0:18:26and because it's my home,
0:18:26 > 0:18:28it's great to come back.
0:18:29 > 0:18:33But it's also great to bring back those influences and recipes
0:18:33 > 0:18:34to my own kitchen.
0:18:34 > 0:18:37Well, this is another dish I got in Goa, in fact.
0:18:37 > 0:18:39But I thought it was more appropriate
0:18:39 > 0:18:42to cook it back in Padstow, because it's quite fiddly
0:18:42 > 0:18:44and these are the sort of dishes we do in the restaurant.
0:18:44 > 0:18:47And it's called Goan lobster masala.
0:18:47 > 0:18:48Now, first of all, what you have to do
0:18:48 > 0:18:51is get all the meat out of a lobster.
0:18:51 > 0:18:54First of all, you cut the lobster in half, like this.
0:18:55 > 0:18:57Out with the tail meat,
0:18:57 > 0:19:00which comes away in one great, big chunk.
0:19:00 > 0:19:03And now we take all this soft head meat out
0:19:03 > 0:19:07which, for want of a better word, we call gunge, I suppose.
0:19:07 > 0:19:09But it's excellent, beautiful taste.
0:19:09 > 0:19:11And we want that in the masala as well.
0:19:11 > 0:19:14Now, just in the other section here, we've got the stomach,
0:19:14 > 0:19:16which you can't eat, really.
0:19:16 > 0:19:20It just looks a bit like a plastic bag, so we take that out.
0:19:20 > 0:19:22And then the rest of the head meat.
0:19:22 > 0:19:24Now, you can, if you like,
0:19:24 > 0:19:27take all the rest of this away.
0:19:27 > 0:19:30But I like to leave it in the dish, because it's something to chew on,
0:19:30 > 0:19:32for those that like that sort of thing,
0:19:32 > 0:19:34after they've finished the main part of the meat.
0:19:34 > 0:19:37Now, let's just take the meat out of the claw sections.
0:19:37 > 0:19:40Incidentally, these lobsters are local ones, but you can,
0:19:40 > 0:19:45for this dish, easily use those ones from Canada or North America.
0:19:45 > 0:19:48The masala is so well flavoured,
0:19:48 > 0:19:50and they're much cheaper.
0:19:50 > 0:19:53So again, I'm trying to be sort of user-friendly in this series,
0:19:53 > 0:19:56I'm trying to get things from supermarkets and fishmongers
0:19:56 > 0:19:58that are easy to get.
0:19:58 > 0:20:01And see, that comes out in a lovely chunk of meat.
0:20:01 > 0:20:05You know, you can take the little, thin filigree of sort of
0:20:05 > 0:20:08cartilage out of the middle of the claw, but I like to leave that in
0:20:08 > 0:20:11so that you get a nice shape for the claw in the finished dish.
0:20:11 > 0:20:14So we just cut all these bits of tail meat and claw meat up
0:20:14 > 0:20:19into sort of chunks, about inch chunks, just like this.
0:20:19 > 0:20:20And the claw meat.
0:20:21 > 0:20:23Like that. That's fine.
0:20:23 > 0:20:26So let's go on and make the masala.
0:20:26 > 0:20:29First of all, masala paste, home-made, jolly good.
0:20:29 > 0:20:33Green chilli, ginger, garlic,
0:20:33 > 0:20:36salt, these limes are for the salad at the end,
0:20:36 > 0:20:37and onion.
0:20:37 > 0:20:39So, first of all, the onion.
0:20:39 > 0:20:40About that much.
0:20:41 > 0:20:44And some garlic.
0:20:44 > 0:20:45There we go.
0:20:45 > 0:20:46Some ginger.
0:20:48 > 0:20:49Some green chilli next.
0:20:53 > 0:20:54And now, some masala.
0:20:54 > 0:20:59Now, this is actually a recipe from Goa for masala.
0:20:59 > 0:21:02And it's a sort of general purpose sort of fish masala,
0:21:02 > 0:21:05and masala is just a curry paste, but made fresh
0:21:05 > 0:21:08so it's all nice and wet and smells absolutely lovely.
0:21:08 > 0:21:11So now, all I have to do is just fold the lobster in.
0:21:11 > 0:21:13And by fold, I mean,
0:21:13 > 0:21:17you don't want to break it up any more than it is already broken up.
0:21:17 > 0:21:21I first had this dish in a restaurant out there in Goa.
0:21:21 > 0:21:24They use the... What we call crayfish over here.
0:21:24 > 0:21:27You can use them here, but they're actually more expensive,
0:21:27 > 0:21:29and I don't think they've got such a good flavour.
0:21:29 > 0:21:32I think our lobsters, or American lobsters, are the best.
0:21:32 > 0:21:35And you just turn it over in the masala.
0:21:37 > 0:21:39Just like that.
0:21:39 > 0:21:42We've just got to put it back in the shell now and serve it up.
0:21:42 > 0:21:44And I've warmed the shells up in the oven,
0:21:44 > 0:21:46so that everything's nice and hot.
0:21:47 > 0:21:50I think... You need, what, let's think...
0:21:50 > 0:21:51about a pound and a half lobster,
0:21:51 > 0:21:54or two one-pound lobsters for two people.
0:21:54 > 0:21:57So just two of those would be absolutely fine.
0:21:57 > 0:21:59Must admit, that looks rather special.
0:21:59 > 0:22:02Normally, I don't care for putting lobsters with strong sauces,
0:22:02 > 0:22:05but if they are these, you know, cheap American lobsters,
0:22:05 > 0:22:08which is fine, they still taste jolly good,
0:22:08 > 0:22:09I think that's perfectly OK.
0:22:09 > 0:22:11Now, look at that.
0:22:11 > 0:22:12Now, we're just going to serve that up
0:22:12 > 0:22:15with a simple Indian salad, and some naan bread.
0:22:15 > 0:22:18Great thing about this salad, when I first saw it, I thought,
0:22:18 > 0:22:19"Well, there's nothing much to that.
0:22:19 > 0:22:21"I mean, it's just cucumber with lime and salt."
0:22:21 > 0:22:24But it just works so well with the lobster.
0:22:24 > 0:22:27So just a good squeeze of lime,
0:22:27 > 0:22:30and it's like so many things in Goa,
0:22:30 > 0:22:33not many ingredients but they all work perfectly well.
0:22:33 > 0:22:35Plenty of salt, and that's it.
0:22:44 > 0:22:46There you go. Two great dishes from Rick, there.
0:22:46 > 0:22:49I particularly like those prawn poppadums, his favourite bar snacks.
0:22:49 > 0:22:52And one of my favourite bar snacks with a pint has to be
0:22:52 > 0:22:54the brilliant Scotch egg.
0:22:54 > 0:22:56Fantastic, and so simple to make.
0:22:56 > 0:22:58And I'm going to show you how to make one now.
0:22:58 > 0:23:00- And you're a big fan of Scotch eggs, aren't you?- Oh, yes.
0:23:00 > 0:23:03Absolutely fantastic. Scotch eggs, and I'm going to show you
0:23:03 > 0:23:04how to make your own mustard, as well.
0:23:04 > 0:23:07- I'm going to do a little bit of mustard mayonnaise.- Oh, lovely.
0:23:07 > 0:23:09So first thing, what you need to do, start off with a bit of clingfilm.
0:23:09 > 0:23:12Clingfilm's quite important for this, and I'll explain why.
0:23:12 > 0:23:14What we can do is we can take our little eggs...
0:23:14 > 0:23:17Now, what I've got is, I've got some hen's eggs here,
0:23:17 > 0:23:19medium hen's eggs, these have been soft-boiled.
0:23:19 > 0:23:22But I've got some quail's eggs as well, cos they're really small,
0:23:22 > 0:23:24you can actually make this out of quail's eggs.
0:23:25 > 0:23:26So wet your hands first.
0:23:26 > 0:23:28We've got some sausage meat.
0:23:28 > 0:23:30Now the thing about this is,
0:23:30 > 0:23:32get some really good-quality sausage meat.
0:23:32 > 0:23:33Place a little bit of this...
0:23:35 > 0:23:36..on the clingfilm, like that.
0:23:36 > 0:23:37And then you can take your egg,
0:23:37 > 0:23:40obviously, if you're doing one of these, the larger one,
0:23:40 > 0:23:42you can use a bit more of the sausage meat.
0:23:42 > 0:23:43But you could actually,
0:23:43 > 0:23:45if you didn't want to buy sausage meat like this,
0:23:45 > 0:23:47you can just get really good-quality sausages,
0:23:47 > 0:23:49take them out of the skins, and use that.
0:23:49 > 0:23:51And then we can fold this over...
0:23:52 > 0:23:54- ..till you've got, like, a little parcel.- Wow.
0:23:54 > 0:23:56James, could you use sort of a vegetarian
0:23:56 > 0:23:57sort of stuffing or something?
0:23:57 > 0:23:59What? What's that?
0:23:59 > 0:24:00THEY LAUGH
0:24:00 > 0:24:01A what?
0:24:01 > 0:24:02A vegetarian Scotch egg.
0:24:02 > 0:24:05But it wouldn't be a Scotch egg, then, would it, really?
0:24:05 > 0:24:09If you want to coat it in lentils, love, you can coat it in lentils.
0:24:09 > 0:24:12- I'm going to have mine with pork meat.- Yeah.
0:24:12 > 0:24:15But then what we do, OK, so we roll that up.
0:24:15 > 0:24:17Now, the idea is, we flour this.
0:24:17 > 0:24:19So into flour, into egg, and into breadcrumbs.
0:24:19 > 0:24:21I would use these little Japanese breadcrumbs, as well.
0:24:21 > 0:24:23They crisp up much nicer than normal...
0:24:23 > 0:24:24Where can you get them?
0:24:24 > 0:24:27You can buy those in sort of Asian food stores and stuff like that.
0:24:27 > 0:24:30Supermarkets are actually starting to sell them. Delicatessens.
0:24:30 > 0:24:31That's the panko ones, James, yeah?
0:24:31 > 0:24:32It's from the middle part of the loaf,
0:24:32 > 0:24:34and what they do is they almost shred it,
0:24:34 > 0:24:36- and they crisp up so much nicer. - Nice.
0:24:36 > 0:24:38So in with the flour, in with the egg,
0:24:38 > 0:24:40make sure it's really well coated in the egg,
0:24:40 > 0:24:41and then in the crumb, like that.
0:24:41 > 0:24:43It's like... It is a whole meal in one little...
0:24:43 > 0:24:46- Well, it kind of is.- Yeah. - And it was actually invented...
0:24:46 > 0:24:48- A lot of people think Scotch egg's from Scotland.- Yes.
0:24:48 > 0:24:51It's not, it was invented in about 1738
0:24:51 > 0:24:53by Fortnum and Mason's, of all places.
0:24:53 > 0:24:55- Really?- That's where the Scotch egg came from.
0:24:55 > 0:24:58But these are nice sort of lovely little dishes, they're...
0:24:58 > 0:24:59I mean, they're just...
0:24:59 > 0:25:01My history of Scotch eggs is the worst thing,
0:25:01 > 0:25:03when you're at weddings and you get rolls and rolls of Scotch eggs...
0:25:03 > 0:25:06Vol au vents. That sort of thing.
0:25:06 > 0:25:09- But what you do is you can make these in advance...- Yeah.
0:25:09 > 0:25:10..pop them in the fridge,
0:25:10 > 0:25:12and then just deep fat fry them when you need them.
0:25:12 > 0:25:14Small ones like that will probably take about two or three minutes,
0:25:14 > 0:25:17and then the big ones we've got in there, probably about eight minutes.
0:25:17 > 0:25:20But I'm going to serve this with a little bit of mustard.
0:25:20 > 0:25:21So, history of food for you, I mean as a child,
0:25:21 > 0:25:23must be like mine really.
0:25:23 > 0:25:25Brought up in Yorkshire, and that kind of stuff.
0:25:25 > 0:25:28Just all fresh, I mean, right from a very early age,
0:25:28 > 0:25:30I remember having lots of fresh vegetables.
0:25:30 > 0:25:33Really crispy, crunchy... You know, she always did them al dente,
0:25:33 > 0:25:36when people were pureeing their sprouts in pressure cookers.
0:25:36 > 0:25:39- My nana, sprouts went on with the joint of meat, exactly.- Yeah!
0:25:39 > 0:25:41- 40 minutes for some sprouts.- Yeah.
0:25:41 > 0:25:44But my mum was always very much into keeping us healthy,
0:25:44 > 0:25:47and giving us the best diet we could possibly have.
0:25:47 > 0:25:49- And have you sort of progressed that on to your kids, as well?- Yeah.
0:25:49 > 0:25:51Cos you've got a couple of kids, now.
0:25:51 > 0:25:52So are you teaching them the same...?
0:25:52 > 0:25:55Well, Lily and Oliver basically have what myself and Mark have.
0:25:55 > 0:25:57We've never done, like, kids' food for them,
0:25:57 > 0:25:59- and then we have the really nice stuff.- Yeah.
0:25:59 > 0:26:02Even from being babies, you know, when I used to puree the food,
0:26:02 > 0:26:03it would be the food that we had.
0:26:03 > 0:26:05And you've kind of banned all fast food, and banned...?
0:26:05 > 0:26:07It's not banned...
0:26:07 > 0:26:09I mean, we do things like healthy chips, you know,
0:26:09 > 0:26:12we'll just put potatoes in the oven and Mark coats them with olive oil,
0:26:12 > 0:26:14and puts them in the oven and things.
0:26:14 > 0:26:16- Mark is your partner, who's the...? - Who's the aspiring chef.
0:26:16 > 0:26:18- He's a serious cook, then, is he? - Yeah.
0:26:18 > 0:26:20Oh, yeah, he's got the burns to prove it.
0:26:20 > 0:26:23Well, if he's watching this, he can make his own mustard now.
0:26:23 > 0:26:25Cos... Anyway, I've got some mustard powder, bit of water,
0:26:25 > 0:26:28some cider vinegar, cos you need vinegar in there.
0:26:28 > 0:26:29Give this a quick mix and, then,
0:26:29 > 0:26:31what I've done is take the mustard seeds,
0:26:31 > 0:26:34and all you do with these is just take the mustard seeds and
0:26:34 > 0:26:37get a kettle full of boiling water, or a little bit of boiling water,
0:26:37 > 0:26:39- put it over the top, and they start to puff up and expand.- Nice.
0:26:39 > 0:26:41Otherwise, you've got to keep them longer in the fridge,
0:26:41 > 0:26:46- because once it's mixed with all the liquor, they'll expand.- Right.
0:26:46 > 0:26:48But the other flavouring that I'm going to put in here,
0:26:48 > 0:26:51and this is where you can really change your mustard totally,
0:26:51 > 0:26:54you can put... If you wanted orange mustard,
0:26:54 > 0:26:56- you could just put orange juice in. - Right.
0:26:56 > 0:26:59- Which is obviously not for you. - I'll leave that one, then.
0:26:59 > 0:27:01- Yeah, leave that one. - Is that honey?- Yeah, honey.
0:27:01 > 0:27:03Some honey, and you've got honey mustard.
0:27:03 > 0:27:05Alternatively, you can put beer in there, beer mustard.
0:27:05 > 0:27:09But basically, the simple thing is, it's just this mixture.
0:27:09 > 0:27:12And then what you do is basically just stick this in the fridge...
0:27:12 > 0:27:13- Yeah.- Which hopefully...
0:27:15 > 0:27:17Would this be a dish, Gaynor,
0:27:17 > 0:27:19that fits into your new healthy eating regime?
0:27:19 > 0:27:23Well... The deep... It's just the deep fat frying bit
0:27:23 > 0:27:24that's probably not so good.
0:27:24 > 0:27:27I'm kind of wondering, James, is this just your regime?
0:27:27 > 0:27:29This is just mine, mate, this is...
0:27:29 > 0:27:32Scotch eggs, doughnuts, pork pies...?
0:27:32 > 0:27:33Yeah, what's going on, there?
0:27:33 > 0:27:35This is what I wanted. This is...
0:27:35 > 0:27:37You're going to have to do this.
0:27:37 > 0:27:40Cos you've actually just got your fitness video out, as well?
0:27:40 > 0:27:41Yeah. You're going to have to do this,
0:27:41 > 0:27:44after all the doughnuts and pies and Scotch eggs.
0:27:44 > 0:27:47- So, you've got a little...? - My little...- Fitness video.
0:27:47 > 0:27:51- Me and Daniel, Daniel Whiston, who was my skating partner.- Right.
0:27:51 > 0:27:55Basically, we just wanted to do a really fun, simple workout routine.
0:27:55 > 0:27:57I kept getting asked...
0:27:57 > 0:27:59- Is there such a thing? - Well, there is, yes.- Is there?
0:27:59 > 0:28:01- Because I just wanted to... - It's my idea of hell.
0:28:01 > 0:28:02- No, it's not, though!- OK.
0:28:02 > 0:28:05Because my idea of hell is going, you know, doing routines
0:28:05 > 0:28:09that are too complicated and giving up at the first hurdle.
0:28:09 > 0:28:11And that's why I wanted to do something that...
0:28:11 > 0:28:13- You know, I'm a working mum, I've got very little time.- Yeah.
0:28:13 > 0:28:16I wanted to do something that people could just watch,
0:28:16 > 0:28:18and have a giggle at. I mean, Dan's just such a laugh,
0:28:18 > 0:28:20and he devised the programme for me.
0:28:20 > 0:28:22And I just said to him, when he was doing it, I said,
0:28:22 > 0:28:25"You've got to make it fun, and you've got to make it simple.
0:28:25 > 0:28:28- "And, you know, so that everyone can do it."- And apart from...
0:28:28 > 0:28:29And even you can do it! Course you can.
0:28:29 > 0:28:31- I don't know about that.- Yes!
0:28:31 > 0:28:34And apart from that, you're writing as well, at the moment?
0:28:34 > 0:28:35I am. I've got my own...
0:28:35 > 0:28:37I'm really, really, for the New Year,
0:28:37 > 0:28:39I want to get my own project off the ground.
0:28:39 > 0:28:41- Fantastic.- So...- Well, best of luck, anyway.- Thank you.
0:28:41 > 0:28:44But I don't know where we get from a fitness video to Scotch eggs.
0:28:44 > 0:28:45But this is about it.
0:28:45 > 0:28:46Well, I will try it.
0:28:46 > 0:28:47Look at this.
0:28:47 > 0:28:49And this is the secret of it.
0:28:52 > 0:28:53Oh, wow!
0:28:53 > 0:28:55- Look at that.- That looks gorgeous.
0:28:55 > 0:28:56And we've got the little one, there.
0:28:56 > 0:28:59- A little baby one! - Little baby one.- Oh, wow.
0:28:59 > 0:29:01- And literally, you just... - That is just...
0:29:01 > 0:29:04I've never seen a Scotch egg that looks that perfect.
0:29:04 > 0:29:05But now you've got to taste it.
0:29:05 > 0:29:08So you'll have to do a bit of a workout to get rid of it.
0:29:08 > 0:29:09SHE LAUGHS
0:29:09 > 0:29:10- Dive into that. - I'm not that neurotic.
0:29:10 > 0:29:13And then you've got mustard mixed with a bit of the mayonnaise.
0:29:13 > 0:29:15Well, how do I actually...? Do I stick it in?
0:29:15 > 0:29:17There's no pleasant way of doing it, you've just got to dive in.
0:29:19 > 0:29:21- Mm! Mm!- Good, that?
0:29:21 > 0:29:25And also, what we've got, is Ollie, our wine expert,
0:29:25 > 0:29:27has got a beer to go with it.
0:29:27 > 0:29:29- I love beer.- Got a fantastic...
0:29:29 > 0:29:30LAUGHTER
0:29:30 > 0:29:32That isn't good for the health, is it? But I do love beer.
0:29:32 > 0:29:33It's called Deuchars,
0:29:33 > 0:29:37it's an award-winning beer from Scotland.
0:29:37 > 0:29:39But because you're on a fitness regime,
0:29:39 > 0:29:41you can have the Scotch eggs, I'm having the beer!
0:29:45 > 0:29:48A great recipe if you're planning a Christmas party.
0:29:48 > 0:29:50Make them in advance and pop them in the fridge
0:29:50 > 0:29:52until you're ready to fry them.
0:29:52 > 0:29:54No stress, and lots of new best friends.
0:29:54 > 0:29:57Now, today we're taking a look back at some of the tastiest recipes
0:29:57 > 0:29:59from the Saturday Kitchen archives,
0:29:59 > 0:30:01and there are still loads of inspiring dishes to come.
0:30:01 > 0:30:05Up next, Nathan Outlaw, one of the masters of the British seafood,
0:30:05 > 0:30:08is cooking up some fish burgers that tick all the boxes.
0:30:08 > 0:30:10Sustainable fish, value for money,
0:30:10 > 0:30:12interesting flavours and you can freeze them, too.
0:30:12 > 0:30:14Take it away, Nathan.
0:30:14 > 0:30:16- Good morning.- How are you? You've got a collection of you now.
0:30:16 > 0:30:19There's not just yourself, there's Paul and Rick Stein there as well.
0:30:19 > 0:30:21It's great. North Cornwall is fantastic.
0:30:21 > 0:30:24The whole of Cornwall is really, really good, so, proud to be there.
0:30:24 > 0:30:26So, what are we cooking then? What are we doing?
0:30:26 > 0:30:28So, we're going to make some fish burgers, using the whiting.
0:30:28 > 0:30:30We're also going to make a tartare sauce. We've also got
0:30:30 > 0:30:33the ingredients to make some cider buns, West Country.
0:30:33 > 0:30:36- Right. Cider buns, which you want me to get on with now.- Yes, please.
0:30:36 > 0:30:38- Two types of flour. - That's right, yeah.
0:30:38 > 0:30:40- We've got granary and normal bread flour.- Right.
0:30:40 > 0:30:43Then you're going to use... What have we got in here? Some salt,
0:30:43 > 0:30:45bit of yeast, touch of butter.
0:30:45 > 0:30:48Now, the starter that you've got in here is quite unique, this one.
0:30:48 > 0:30:50- So, tell us about that.- What we've got there is some peach juice,
0:30:50 > 0:30:54which is fermented, which sounds a bit strange,
0:30:54 > 0:30:56- but what that does is it gives the bread some character.- Right.
0:30:56 > 0:30:59So, you get a nice character there, which we want from the flavour.
0:30:59 > 0:31:01Cos it's a bit boring, bread, if it's just plain, so, yeah,
0:31:01 > 0:31:03we've got a bit of peach juice in there and
0:31:03 > 0:31:05we've also got some cider that's going into it.
0:31:05 > 0:31:08So, it gives lots of flavour, West Country flavour as well.
0:31:08 > 0:31:10- West Country.- Not that there are peaches growing in the West Country
0:31:10 > 0:31:13- maybe at the Eden Project.
0:31:13 > 0:31:15So, tell us about this stuff.
0:31:15 > 0:31:19This is the sustainable fish that you use in this, whiting.
0:31:19 > 0:31:22Well, I was standing in the market in Looe last week and whiting
0:31:22 > 0:31:24is one of those fish that you really see
0:31:24 > 0:31:26a lot of, but it's not really used that much.
0:31:26 > 0:31:29Now, it's really very affordable, extremely cheap, actually,
0:31:29 > 0:31:33and it's something that's plentiful, and it's also one of those fish
0:31:33 > 0:31:35that's good to introduce people into eating fish.
0:31:35 > 0:31:38So, it's not too strong, it's white,
0:31:38 > 0:31:40that's the reason why I'm adding shallots and garlic and
0:31:40 > 0:31:44a bit of chilli to it, cos it needs a bit of help.
0:31:44 > 0:31:45It can be a bit bland.
0:31:45 > 0:31:47- Is it easy to get hold of? - It is, yeah.
0:31:47 > 0:31:50Any good fishmonger and, yeah, you can get it in some supermarkets as well -
0:31:50 > 0:31:53should be able to get that for you.
0:31:53 > 0:31:56But you could use cod, you could use hake, you could use ling.
0:31:56 > 0:31:58You know, any of those cod family fish will work.
0:31:58 > 0:32:01What does it look like? Does it look like a haddock.
0:32:01 > 0:32:03It's very similar to a haddock and a cod, yeah.
0:32:03 > 0:32:05The same sort of look, but they're slightly smaller.
0:32:05 > 0:32:08- They don't grow as big.- Right.
0:32:08 > 0:32:11But, you know, it's one of them fish I think that's not really used
0:32:11 > 0:32:14enough and it's not going to break the bank when you use it, as well.
0:32:14 > 0:32:17Yeah. Now, I've got this bread on the go here.
0:32:17 > 0:32:20We're using some of this cider to sort of combine it all together,
0:32:20 > 0:32:23which is quite unusual, instead of using water.
0:32:23 > 0:32:25Yeah, that's right.
0:32:25 > 0:32:27I also do a beer one, as well, which is quite nice,
0:32:27 > 0:32:30and you can also do, erm... I've done a beetroot one as well,
0:32:30 > 0:32:32using the beetroot juice, which is nice.
0:32:32 > 0:32:34So, you know, be a bit more creative than just sort of
0:32:34 > 0:32:36straightforward brown or white bread.
0:32:36 > 0:32:39So, once you've left it to prove, we end up with this one here.
0:32:39 > 0:32:40That's right.
0:32:40 > 0:32:43Leave it for about an hour in a warm place and it'll come up like that.
0:32:45 > 0:32:47We'll need a little bit of flour.
0:32:47 > 0:32:48Where's my flour?
0:32:48 > 0:32:51And what I'm trying do with this dish, James, is really show
0:32:51 > 0:32:55that, yeah, it is a burger, but you can make them a bit more exciting.
0:32:55 > 0:32:58It's really to show people that fish doesn't always have to be
0:32:58 > 0:33:00complicated, it can be quite simple,
0:33:00 > 0:33:02- and this is actually a really good one to do for a big party.- Yeah.
0:33:02 > 0:33:06If you've got a nice big barbecue, maybe. Wrong time of the year at the moment,
0:33:06 > 0:33:09but, even at Christmas time, you could do something like this like
0:33:09 > 0:33:12this if you've got a lot of people coming around. It's quite simple if you've got everything done.
0:33:12 > 0:33:15They freeze really well, as well, so you can make quite a few of them.
0:33:15 > 0:33:16Right.
0:33:16 > 0:33:18Cool. Get a bit of this.
0:33:18 > 0:33:20Now, how's the restaurant going, then?
0:33:20 > 0:33:23Because, not only have you got the one in Cornwall -
0:33:23 > 0:33:27well, a couple down in Cornwall - you've ventured into the Smoke,
0:33:27 > 0:33:29- you're in London now... - That's right, yeah.
0:33:29 > 0:33:30..with a new venture.
0:33:30 > 0:33:33Yeah, eight weeks ago, I opened a restaurant at the Capital Hotel
0:33:33 > 0:33:35in Knightsbridge.
0:33:35 > 0:33:37It's a bit different than Cornwall, I must say.
0:33:37 > 0:33:38It's a completely different area.
0:33:38 > 0:33:41Same sort of people, which is quite nice. It's nice to see lots of
0:33:41 > 0:33:44faces that are familiar to me, which is good.
0:33:45 > 0:33:48Basically, it's Outlaw's Seafood & Grill.
0:33:48 > 0:33:51It's the same sort of concept as we do in Cornwall,
0:33:51 > 0:33:54but it's a little bit more sort of urban, I suppose.
0:33:54 > 0:33:57- It's taken a bit of getting used to. - Urban?- Yeah, urban.
0:33:57 > 0:33:59You know, they don't want to... What I've found with some of the guys
0:33:59 > 0:34:01in London, they're not into eating the whole fish...
0:34:01 > 0:34:04- That's a London trendy word, isn't it, urban?- Urban, yeah.
0:34:04 > 0:34:05It's a little bit different.
0:34:05 > 0:34:09It's a bit of a mixture between the two Michelin-starred restaurant
0:34:09 > 0:34:13and the grill that we have down in Cornwall, as well.
0:34:13 > 0:34:16And Pete, who's one of my chefs, been with me for ten years,
0:34:16 > 0:34:18he's chef there and he's doing brilliant.
0:34:18 > 0:34:22Brilliant job of coming up from Cornwall to the Big Smoke.
0:34:22 > 0:34:25Cos its pretty, I mean, it's a famous restaurant in its own right,
0:34:25 > 0:34:27the one that you've sort of taken on.
0:34:27 > 0:34:33- It's had some chefs through its doors in sort of recent and past years.- Yeah.
0:34:33 > 0:34:36You've had Richard Shepherd, Brian Turner, who you know very, very well.
0:34:36 > 0:34:40Brian Turner, who, I can still tell you, he's still alive.
0:34:40 > 0:34:42That's good.
0:34:42 > 0:34:44He's actually been into the restaurant in London and
0:34:44 > 0:34:46actually come and supported us, which was really nice.
0:34:46 > 0:34:49- Brian is an absolute star.- He's lovely.- I was with him yesterday.
0:34:49 > 0:34:52But there's the type of calibre that's gone through the restaurant, as well.
0:34:52 > 0:34:54Were you quite nervous taking something like that on?
0:34:54 > 0:34:56Yeah, just a little bit. It was a bit nerve-racking,
0:34:56 > 0:34:59the roll call that has been through those kitchens,
0:34:59 > 0:35:01but we're offering something a little bit different.
0:35:01 > 0:35:03It's very British, it's seafood.
0:35:03 > 0:35:04It's surprising, we're an island,
0:35:04 > 0:35:07and there's not that many seafood restaurants.
0:35:07 > 0:35:10It's one of those things that you'd expect to see a lot of.
0:35:10 > 0:35:11No, it's good.
0:35:11 > 0:35:15It's nice to be in London, and another big challenge in the
0:35:15 > 0:35:17- career of being a chef.- Yeah.
0:35:17 > 0:35:20Right, now these are the cakes that you're actually making.
0:35:20 > 0:35:23- That's right, yeah.- I just need to get these in and get them cooking.
0:35:23 > 0:35:26If you just pan fry them in a medium-heated pan,
0:35:26 > 0:35:29then straight into the oven for about three minutes at about 180,
0:35:29 > 0:35:32- 200, depending on what oven you've got.- Thanks for that, chef.
0:35:32 > 0:35:35- No worries.- 180 to 200.- Make sure you're doing it right, James.
0:35:35 > 0:35:36- Three minutes?- Yeah.
0:35:38 > 0:35:39On.
0:35:39 > 0:35:41Right, I need to make this mayonnaise that you've got in
0:35:41 > 0:35:42there with it, as well.
0:35:42 > 0:35:46So, basically, I'm blitzing the whiting with a whole egg.
0:35:46 > 0:35:48I'm not taking it too fine,
0:35:48 > 0:35:51because I still want the coarseness to it, I want a bit of texture.
0:35:51 > 0:35:54And what I've got in here is the shallots,
0:35:54 > 0:35:57garlic and the chilli, that I've already sweated down.
0:35:57 > 0:35:59The reason why I've sweated down is that you want
0:35:59 > 0:36:01to get rid of that rawness.
0:36:01 > 0:36:03Now, people think of fishcake,
0:36:03 > 0:36:04they'll think of putting potatoes in as a base.
0:36:04 > 0:36:07You're not going to do that with this one, this is just purely
0:36:07 > 0:36:09the fish, and I take it the egg is a binding agent for this.
0:36:09 > 0:36:12You use the egg as a binding agent and there's
0:36:12 > 0:36:13a few breadcrumbs going into it, as well.
0:36:15 > 0:36:18Does that work with shellfish, Nathan?
0:36:18 > 0:36:20- Pardon? Yeah, it would do, yeah. Crab.- Yeah?
0:36:20 > 0:36:22Yeah, it would do, but somebody didn't like it.
0:36:24 > 0:36:26If it's mashed in a burger, I'll eat it.
0:36:26 > 0:36:29Right, I've got the mayonnaise on here. You can explain what's going on over there.
0:36:29 > 0:36:33So, basically, all I've got there is I've mixed in some breadcrumbs into there, as well.
0:36:33 > 0:36:34I'm going to chop a little bit of parsley.
0:36:34 > 0:36:37You can use whatever herbs you want, you don't have to put chilli
0:36:37 > 0:36:41in it, it can be anything you want really, but I like the combination of the garlic and the parsley.
0:36:41 > 0:36:43- I think it works really well with the white fish.- Right.
0:36:43 > 0:36:44So, the London restaurant,
0:36:44 > 0:36:47is that meat-based or is that still fish-based?
0:36:47 > 0:36:48What's the ethos behind it?
0:36:48 > 0:36:51I tell you what, we put a few meat dishes on,
0:36:51 > 0:36:55and after the first couple of days, we literally had sold a couple of dishes.
0:36:55 > 0:36:57It's all about the fish. Everyone wants the fish.
0:36:57 > 0:36:59So, we're bringing up the fish.
0:36:59 > 0:37:02We're buying fish ourselves at the moment and we're bringing it up
0:37:02 > 0:37:06three days a week into London, and it seems to be that that's what people
0:37:06 > 0:37:10want, which is brilliant for me, cos that's what I love to cook.
0:37:13 > 0:37:16Yeah, so it's good news and it's nice to be in London and
0:37:16 > 0:37:18seeing that people appreciate it.
0:37:18 > 0:37:20I mean, it's one of those things,
0:37:20 > 0:37:22you'd think that we'd have lots of fish restaurants,
0:37:22 > 0:37:23but we just haven't.
0:37:23 > 0:37:24Yeah.
0:37:27 > 0:37:30So, the idea is you've got some breadcrumbs in there,
0:37:30 > 0:37:32- just to bind it together? - Yeah, that's right, yeah.
0:37:32 > 0:37:34A few breadcrumbs, and then all you do is you just...
0:37:34 > 0:37:36You can make them any size you want.
0:37:36 > 0:37:38Just using your hands, just firmly push them together and then,
0:37:40 > 0:37:42basically, just mould them. And you just keep these in the fridge.
0:37:42 > 0:37:45At this stage, you could freeze them.
0:37:46 > 0:37:50And they'd last for a good month or so if they're well covered.
0:37:53 > 0:37:56Right, I've got that mayonnaise ready.
0:37:56 > 0:37:58- OK.- So, they're pan frying in there...- Yeah.
0:37:58 > 0:38:01And we want to do a little, quick tartare sauce with mayonnaise.
0:38:01 > 0:38:04- That's right.- Little bit of capers.
0:38:04 > 0:38:07Some gherkins, finely chopped.
0:38:09 > 0:38:10That's pretty good.
0:38:12 > 0:38:14And then...do you want any herbs in this or not?
0:38:14 > 0:38:15Or just a little bit of this?
0:38:15 > 0:38:17- Yeah, a little bit of parsley in there would be nice.- Right.
0:38:17 > 0:38:20I'll just put these in the fridge and then I'll get on with the salad.
0:38:20 > 0:38:25OK. Those bread, how long do you bake those bread rolls for?
0:38:25 > 0:38:29About 15 minutes and they'll be ready.
0:38:29 > 0:38:31You have to knock them back and prove them
0:38:31 > 0:38:34a second time for about half an hour.
0:38:34 > 0:38:35- Yeah.- It's worth the effort though.
0:38:35 > 0:38:37Now, as well as this restaurant in London,
0:38:37 > 0:38:40you're hopefully trying to set up a new one, as well, aren't you?
0:38:40 > 0:38:41Yeah, that's right.
0:38:41 > 0:38:45We've just acquired a nice site down on Looe market in Cornwall
0:38:45 > 0:38:51and then, hopefully, in the New Year, by sort of Easter time,
0:38:51 > 0:38:54we'll be opening another restaurant there. And that's with a chef who
0:38:54 > 0:38:57I've known for a long time. I actually worked with him when I worked for Rick Stein.
0:38:57 > 0:38:59A guy called Paul Ripley, and he's going to help
0:38:59 > 0:39:02me open another restaurant there and it's going to be sort of
0:39:02 > 0:39:05a British style on seafood tapas.
0:39:05 > 0:39:06Right.
0:39:06 > 0:39:08We're using all the fish from Looe market, and Looe market's
0:39:08 > 0:39:13one of those markets that sort of needs a bit of support.
0:39:13 > 0:39:16It's a smaller market with lots of fishermen that are on day boats,
0:39:16 > 0:39:19and what that means is they've actually got very small crews
0:39:19 > 0:39:22and they're under a lot of pressure from the bigger boats.
0:39:22 > 0:39:23- So, it's quite a nice thing to do. - Yeah.
0:39:23 > 0:39:27So, we're going to just support them and open something that's
0:39:27 > 0:39:30going to, hopefully, make them proud of what they're catching.
0:39:30 > 0:39:34And, you know, it's a very dangerous job being a fisherman and,
0:39:34 > 0:39:37- you know, they really need support at this current time.- Yeah.
0:39:37 > 0:39:40So, hopefully we can help them with that.
0:39:40 > 0:39:42- A dangerous and tough job, isn't it? - Oh, yes, it's very tough.
0:39:42 > 0:39:46Right. There you go with the herbs.
0:39:46 > 0:39:47Parsley.
0:39:47 > 0:39:49Touch of lemon juice in there, as well.
0:39:49 > 0:39:52- Tuck all that lot in there.- Yeah.
0:39:54 > 0:39:58- I'll get you these fishcakes. - Yeah.
0:39:58 > 0:40:00On here.
0:40:00 > 0:40:02So, all I've got in that salad there is a bit of parsley,
0:40:02 > 0:40:04we've got some cucumber, gherkins and capers,
0:40:04 > 0:40:07- lemon juice and a little bit of salt and pepper.- Yeah.
0:40:08 > 0:40:11These are great. They just hold together nicely.
0:40:11 > 0:40:13It's one of those things.
0:40:14 > 0:40:17- It's quite good to get the kids making these, as well.- Yeah.
0:40:20 > 0:40:22My kids are not actually interested in watching us today, James.
0:40:22 > 0:40:25- Why's that?- They're more interested in seeing Tom,
0:40:25 > 0:40:27cos they love Miranda.
0:40:27 > 0:40:28How old are they?
0:40:28 > 0:40:30- They're nine and seven.- Oh, wow.
0:40:30 > 0:40:32They're massive fans of the show and they're like,
0:40:32 > 0:40:34"Dad, you know Tom Ellis is on the show with you today?"
0:40:34 > 0:40:36And I said, "Well, yeah, I do know,
0:40:36 > 0:40:38"but you're meant to be watching me, because I'm your dad."
0:40:38 > 0:40:40What's their names? I'll give them a wave.
0:40:40 > 0:40:43- Jacob and Jessica.- There you go. - Jacob and Jessica. Which one?
0:40:43 > 0:40:45- Camera one.- Jacob and Jessica, how are you doing?
0:40:45 > 0:40:47- Oh, they'll love that. - Thanks for watching the show.
0:40:47 > 0:40:50- Thanks, Tom, brilliant.- I'm looking forward to these burgers your dad's making.
0:40:50 > 0:40:52So, you're going to tell us what that dish is.
0:40:52 > 0:40:54Which looks like a burger.
0:40:54 > 0:40:56OK, these are fish burgers with tartare sauce,
0:40:56 > 0:40:59cider buns and a cucumber and gherkin salad.
0:40:59 > 0:41:00Easy as that.
0:41:06 > 0:41:07Which bit did you do of that?
0:41:07 > 0:41:09Erm, I cut the cucumber up.
0:41:11 > 0:41:13I've never run around so much in my life. There you go.
0:41:13 > 0:41:15Right, over here.
0:41:15 > 0:41:18- Wowsers.- I think there's one each, is there?
0:41:18 > 0:41:20- Good Lord.- Unless you're feeling hungry.- Are they all for me?
0:41:20 > 0:41:23- No, unless you're feeling hungry. - Amazing.- Dive in. Tell us what you think.
0:41:23 > 0:41:25- I'm going to use my fingers. - Now, if you can't get whiting,
0:41:25 > 0:41:28cos you said the fishmonger can get it, but in a supermarket,
0:41:28 > 0:41:31you're going to end up with sort of haddock - would that work as well?
0:41:31 > 0:41:33Yeah, any white fish and even things like mackerel.
0:41:33 > 0:41:35I've done one with squid, where you blitz the squid up.
0:41:35 > 0:41:38- That's probably not one for you. - So, very versatile, very versatile.
0:41:38 > 0:41:39That's amazing.
0:41:40 > 0:41:43It's a bit hot, but it's really good.
0:41:43 > 0:41:44- Delicious, isn't it?- Mm!
0:41:44 > 0:41:46And that bread, man, you can taste the cider in the bread.
0:41:51 > 0:41:53Well done, Nathan, on chopping those cucumbers.
0:41:53 > 0:41:55Seriously, though, I'm going to try making bread rolls
0:41:55 > 0:41:58with peach juice and cider - true West Country flavours.
0:41:58 > 0:42:02Now it's time for some vintage Floyd, so sit back, relax and enjoy.
0:42:10 > 0:42:13Dearest, Hector, I do hope your gout is getting better
0:42:13 > 0:42:16and the income tax people are a lot happier with you.
0:42:16 > 0:42:18By the way, there is an old saying here that would do you
0:42:18 > 0:42:20a power of good.
0:42:20 > 0:42:23"Those who walk the shore looking for crabs and little things
0:42:23 > 0:42:26"that peep out of the sand shall become like the heron -
0:42:26 > 0:42:29at peace with the world and all its wonders."
0:42:29 > 0:42:30How true.
0:42:38 > 0:42:41It does one good to sit around for a while, taking a break from
0:42:41 > 0:42:45aeroplanes and dashing around hot kitchens and markets.
0:42:45 > 0:42:47It gives one time to ponder the delights of Thai cuisine
0:42:47 > 0:42:51and try to sum up the flavours of this brilliant country.
0:42:51 > 0:42:54In the north, there are wonderfully hot, red, spicy curries.
0:42:54 > 0:42:56Close-up please, Paul. Thank you.
0:42:56 > 0:42:58This is made with pork, garlic and nuts and it has a
0:42:58 > 0:43:01strong Burmese influence. It's wonderful.
0:43:03 > 0:43:06And this light, crunchy dish of garden vegetables, including wood
0:43:06 > 0:43:10mushrooms and cauliflower, is strictly Chinese in origin.
0:43:10 > 0:43:13And this is my chum, Sam, and he makes a very hot jungle curry
0:43:13 > 0:43:15with vegetables and huge prawns.
0:43:15 > 0:43:17This has a strong Indian influence.
0:43:17 > 0:43:19It's marvellous how all the flavours and cooking styles
0:43:19 > 0:43:21come together in one country.
0:43:23 > 0:43:25And what, I hear you cry, about the fish?
0:43:25 > 0:43:27Actually, the fishing is brilliant here, Hector,
0:43:27 > 0:43:30and very good for contemplation.
0:43:30 > 0:43:32And so is this - they call it a Neptune stew.
0:43:32 > 0:43:35It takes seconds to cook and is made with firm fillets of
0:43:35 > 0:43:38snapper, grouper and pieces of squid, lemon grass,
0:43:38 > 0:43:42lots of garlic, chillies and always - the mark of Thailand -
0:43:42 > 0:43:43fresh, green, crunchy vegetables.
0:43:45 > 0:43:47But enough of this contemplation.
0:43:47 > 0:43:50Relaxing is OK for a while, but I was dying to get back to
0:43:50 > 0:43:53a hot, steamy kitchen - ho-ho.
0:43:53 > 0:43:56So, I borrowed one from my brilliant hotel here on Koh Samui
0:43:56 > 0:43:59to create a dish perfect for this climate.
0:43:59 > 0:44:01The Thais love noodles.
0:44:01 > 0:44:04I like noodles and an integral part of any Thai feast
0:44:04 > 0:44:05would be some dish of noodles.
0:44:05 > 0:44:08Ribbon noodles, narrow noodles, rice noodles, buckwheat noodles,
0:44:08 > 0:44:09some kind of noodles.
0:44:09 > 0:44:12We're going to do some very simple ones with preserved shrimps
0:44:12 > 0:44:14and egg and sweet tamarind syrup.
0:44:14 > 0:44:16Paul, these are the ingredients.
0:44:16 > 0:44:18Rice noodles.
0:44:18 > 0:44:19Beansprouts.
0:44:19 > 0:44:21Spring onions, chopped up.
0:44:21 > 0:44:23Little slivers of bean curd.
0:44:23 > 0:44:25Preserved radish.
0:44:25 > 0:44:26An egg.
0:44:26 > 0:44:27Some dried shrimp.
0:44:27 > 0:44:30You can get that from your Asian supermarket quite easily.
0:44:30 > 0:44:32Back here, some lime juice.
0:44:32 > 0:44:34Some shallots.
0:44:34 > 0:44:35Fish sauce.
0:44:35 > 0:44:37Tamarind syrup,
0:44:37 > 0:44:38and a bit of stock.
0:44:38 > 0:44:40Very simple.
0:44:40 > 0:44:42Now, it is very simple for Thai people,
0:44:42 > 0:44:44who've been making this since they were about eight years old,
0:44:44 > 0:44:48but I'm 48 years old and doing it for the first time in my life, ever.
0:44:48 > 0:44:50So, bear with me, there could be some slight,
0:44:50 > 0:44:52hesitant little steps, but I'll do my very best.
0:44:52 > 0:44:55First thing, we put the shallot into the wok,
0:44:55 > 0:44:59swiftly followed by some dried shrimp.
0:45:01 > 0:45:03Then some beancurd.
0:45:03 > 0:45:05That goes in and fries away, too.
0:45:10 > 0:45:14Then a bit of the preserved radish.
0:45:14 > 0:45:16Fry that away.
0:45:17 > 0:45:21And next, quite nerve-racking because there are about
0:45:21 > 0:45:258 million of Thailand's best cooks all lurking round the back there
0:45:25 > 0:45:28watching me doing this thinking, "Who is this strange Englishman?
0:45:28 > 0:45:29"What is he doing in our kitchen?
0:45:29 > 0:45:31"Why can't he just stay in the restaurant and eat it
0:45:31 > 0:45:33"like everybody else does?"
0:45:33 > 0:45:35Egg goes in.
0:45:35 > 0:45:38Stir round quickly, then we pop in some noodles
0:45:38 > 0:45:40and because they're still a bit firm,
0:45:40 > 0:45:43a little bit of stock just to soften them.
0:45:46 > 0:45:49Also we have to add for flavouring a bit of lime juice.
0:45:51 > 0:45:54Squeeze some lime in, add some fish sauce,
0:45:54 > 0:45:57and the fish sauce gives the saltiness to Thai food.
0:45:57 > 0:45:59They don't use salt in a direct way
0:45:59 > 0:46:02but just the salty flavour that this sauce imparts.
0:46:02 > 0:46:04But of course a dish of contradictions,
0:46:04 > 0:46:07it then has some sweet tamarind syrup into it.
0:46:07 > 0:46:11A slightly sweet and sour kind of dish.
0:46:11 > 0:46:13And some chopped shallots,
0:46:13 > 0:46:15or rather spring onions.
0:46:15 > 0:46:17Some beansprouts.
0:46:21 > 0:46:24Stir it all around quite nicely.
0:46:25 > 0:46:28Would you be kind enough to buzz off backwards?
0:46:28 > 0:46:32We'll whack it onto the plate.
0:46:33 > 0:46:34Like so.
0:46:35 > 0:46:40And a final garnish of dried shrimps, crunched up coconut.
0:46:40 > 0:46:46No, it's not coconut, it's peanuts, and a little bit of coriander.
0:46:46 > 0:46:48There we are.
0:46:58 > 0:47:00Not so long ago, the island of Ko Samui
0:47:00 > 0:47:03was minding its own business in the Gulf of Thailand.
0:47:03 > 0:47:07Then in the early '70s, a couple of travel writers appeared.
0:47:07 > 0:47:09They were bored with Bali and fed up with Goa,
0:47:09 > 0:47:11but they loved this island and its people.
0:47:11 > 0:47:16And because of them, Ko Samui is changing bit by bit, year by year.
0:47:16 > 0:47:18Fortunately, there is a very sensible law here.
0:47:18 > 0:47:21No-one is allowed to build higher than the coconut palms.
0:47:21 > 0:47:26I hope, for everyone's sake, that it is carved on tablets of stone.
0:47:35 > 0:47:38Next to tourism is the enormous business of farming coconuts.
0:47:38 > 0:47:42They export 2 million a month and the palms blanket the island
0:47:42 > 0:47:44right down to the beaches.
0:47:44 > 0:47:46The husks are laboriously separated from the nut
0:47:46 > 0:47:48and are used for fuel.
0:47:48 > 0:47:52Even the island's distinctive cuisine is dominated by this brilliant nut.
0:47:54 > 0:47:58Here, a woman is stoking the fire, which will heat the flesh of the nut,
0:47:58 > 0:48:00to extract the fabulous oil.
0:48:00 > 0:48:05The coconut provides a living for the whole community, young and old.
0:48:05 > 0:48:06As Marco Polo once said,
0:48:06 > 0:48:10"The water of the coconut is finer than any wine I have ever tasted."
0:48:10 > 0:48:13Mind you, he had been on board a ship for about six months.
0:48:16 > 0:48:18This is Nathon, the main town on the island
0:48:18 > 0:48:20and the first port of call for the tourists,
0:48:20 > 0:48:23who arrive by the boatload from the mainland.
0:48:23 > 0:48:26The cost of living is cheap and most of the holiday-makers
0:48:26 > 0:48:29spend months rather than weeks.
0:48:29 > 0:48:31The trouble is, being out in the East
0:48:31 > 0:48:34under the palm trees sleeping on the beach, can affect people.
0:48:34 > 0:48:37They go native, they go tropical, they lose all sense of reality.
0:48:37 > 0:48:39Absurd, really, when the only way to see a town
0:48:39 > 0:48:42is in a decent V8 Jeep.
0:48:42 > 0:48:44Proper hat, proper clothes.
0:48:44 > 0:48:46British, after all.
0:48:58 > 0:49:00Morning!
0:49:00 > 0:49:02People are jolly polite here,
0:49:02 > 0:49:04but I decide to skip the leather handbag shops
0:49:04 > 0:49:06and make for the port.
0:49:06 > 0:49:09Coconuts and fishing really is what this place is about.
0:49:09 > 0:49:12As a cook, I felt like a dog when it spots a rabbit.
0:49:12 > 0:49:14I was surrounded by lots of fresh fishy delicacies
0:49:14 > 0:49:17and wherever I looked people were either in the process
0:49:17 > 0:49:19of selling fish or catching them.
0:49:21 > 0:49:24My appetite was aroused to the extent that I simply had to find
0:49:24 > 0:49:26a nice tranquil beach, set up my stove
0:49:26 > 0:49:29and cook a dish to celebrate the island.
0:49:35 > 0:49:39Personal hygiene is essential on these little desert island mini breaks.
0:49:39 > 0:49:43Anyway, a very popular local dish is freshly caught crabs,
0:49:43 > 0:49:45which are landed here, cooked with egg, chillies,
0:49:45 > 0:49:50vegetables and garlic and shallots and it's absolutely scrumptious.
0:49:50 > 0:49:52A quick spin round the ingredients first of all.
0:49:52 > 0:49:56These lovely fresh crabs landed here just a few minutes ago
0:49:56 > 0:49:57and cut into bite-size pieces.
0:49:57 > 0:50:02Bits of spring onion, Chinese celery, wonderful purple shallots,
0:50:02 > 0:50:06sweet Thai garlic, red chillies, free-range eggs,
0:50:06 > 0:50:08a little light soy sauce,
0:50:08 > 0:50:12some roasted chilli paste, very, very hot indeed,
0:50:12 > 0:50:14and some chilli oil.
0:50:14 > 0:50:16The first thing... I always forget this on these things
0:50:16 > 0:50:19because of this difficult bit of trying to get the fat
0:50:19 > 0:50:21at the right temperature all at the same time,
0:50:21 > 0:50:23so I must put that on straight away.
0:50:23 > 0:50:25Then, if you come down, we are going to crush up
0:50:25 > 0:50:27some of these shallots and garlic.
0:50:27 > 0:50:31Now, not like some cookery programmes I could mention
0:50:31 > 0:50:33who borrow electrical equipment
0:50:33 > 0:50:35and then find about 11 people to plug it in before
0:50:35 > 0:50:39they can grind things up, we use a traditional pestle and mortar.
0:50:39 > 0:50:41Very particularly though, because we don't want a puree,
0:50:41 > 0:50:46we just want these lovely onions and garlic bruised to get their oils and flavours out of them.
0:50:46 > 0:50:47So we've done that.
0:50:47 > 0:50:50I didn't do it, a chap called Friday did.
0:50:50 > 0:50:54A bit of a joke about desert islands.
0:50:54 > 0:50:58Friday? That's a joke, I think, apparently a joke.
0:50:59 > 0:51:01Garlic and shallots in there first of all.
0:51:03 > 0:51:07Then our wonderful crab pieces.
0:51:09 > 0:51:11Now this isn't such an odd dish.
0:51:11 > 0:51:14Those of you might be at home now thinking, "What on earth
0:51:14 > 0:51:18"is he doing putting eggs over bits of broken up crab?"
0:51:18 > 0:51:21Well, all around the Severn Estuary, all the way down the south-west
0:51:21 > 0:51:24of France, that's exactly what they do with elvers.
0:51:24 > 0:51:26Fried in oil and shallots, eggs broken over them.
0:51:26 > 0:51:29Now, lid goes on there till they turn pink, hopefully.
0:51:29 > 0:51:31In the meantime, a couple of eggs.
0:51:31 > 0:51:36One egg, two eggs,
0:51:36 > 0:51:40spoonful of the roast chilli paste.
0:51:40 > 0:51:44A little bit of the light soy sauce, like so.
0:51:44 > 0:51:48And a bit of the very hot chilli sauce.
0:51:48 > 0:51:54And then a fork, give those a good whisk.
0:51:54 > 0:51:59And you beat the eggs and the roasted chilli paste,
0:51:59 > 0:52:02the soy sauce and the chilli oil,
0:52:02 > 0:52:05till you have a smooth omelette-like mixture, by which time, hopefully,
0:52:05 > 0:52:09the crabs have turned a little bit pink, which they have.
0:52:12 > 0:52:15We now put in our omelette mix.
0:52:20 > 0:52:24It's up to you how many eggs you add.
0:52:24 > 0:52:28It just coats the oils over the crab pieces themselves.
0:52:28 > 0:52:34And then, finally, some Chinese celery leaves.
0:52:34 > 0:52:38Some shallots, or rather some spring onions chopped up,
0:52:38 > 0:52:42and because we like it hot, a load of chillies.
0:52:49 > 0:52:51In fact, I've never cooked this dish before, so I'm going to add
0:52:51 > 0:52:57a little bit more chilli oil because I think it could do
0:52:57 > 0:53:03with a real bit of yang in it, to really spice it up.
0:53:03 > 0:53:09There we are, fresh crab stir-fried in egg with chillies,
0:53:09 > 0:53:15shallots, garlic and Chinese celery.
0:53:15 > 0:53:18An exquisite little desert island supper, I think.
0:53:22 > 0:53:24That simple little dish was brilliant,
0:53:24 > 0:53:27hot and spicy and fun to eat with your fingers.
0:53:27 > 0:53:30Do you know, I really like eating dishes that naturally fit in
0:53:30 > 0:53:33with the landscape and I felt totally at one with the world,
0:53:33 > 0:53:37although I wonder what was going through the minds of those fishermen.
0:54:00 > 0:54:03Although the majority of the population on Ko Samui are Buddhist,
0:54:03 > 0:54:06most of the fishermen here are Muslims.
0:54:06 > 0:54:09There's an old saying that those who go to the sea
0:54:09 > 0:54:12in little boats and catch the big silver fish and the pink prawns
0:54:12 > 0:54:15find their reward in heaven.
0:54:15 > 0:54:18I hope they do because they get precious little reward in money.
0:54:26 > 0:54:29I'm not religious, but this really affected me.
0:54:29 > 0:54:33The young boy casting his net under the unblinking gaze of Buddha.
0:54:33 > 0:54:35A timeless image.
0:54:46 > 0:54:49I was really privileged to be invited to this lady's garden
0:54:49 > 0:54:50to watch her cook lunch.
0:54:50 > 0:54:53She starts off by pounding really hot chillies,
0:54:53 > 0:54:56garlic and shallots together with fish paste and oil
0:54:56 > 0:54:59until the flavours blend, then she pops it into hot peanut oil.
0:54:59 > 0:55:04It's important when using a pestle and mortar that you don't make a puree out of the ingredients.
0:55:04 > 0:55:06They should be bruised so all the flavours come out.
0:55:06 > 0:55:09Anyway, toss this in hot oil for a few minutes
0:55:09 > 0:55:12and then add fresh prawns straight from the boats.
0:55:12 > 0:55:13The aroma is wonderful.
0:55:13 > 0:55:16I wish we had scratch-and-sniff packs in the Radio Times,
0:55:16 > 0:55:18then you could smell the food.
0:55:18 > 0:55:22Anyway, this is an everyday dish. The perfect lunch.
0:55:22 > 0:55:25Now, fresh green beans are added. They are simply chopped
0:55:25 > 0:55:27and tossed into the hot mixture for a minute or two,
0:55:27 > 0:55:30so they're still crunchy and coated with the wonderful flavours
0:55:30 > 0:55:33of the garlic, the fish sauce and very, very hot chilli.
0:55:36 > 0:55:37I couldn't wait to try it.
0:55:37 > 0:55:40It had that simple elegance and freshness
0:55:40 > 0:55:42that really typifies Thai cuisine.
0:55:48 > 0:55:49Thank you.
0:55:51 > 0:55:53There's a lesson in this for all cooks,
0:55:53 > 0:55:55especially noisy, loudmouth ones like me
0:55:55 > 0:55:59that wander round the world in aeroplanes and chauffeur-driven limousines and stuff like that.
0:55:59 > 0:56:02The serenity, the respect shown to the ingredients,
0:56:02 > 0:56:05the simplicity of the dish, the freshness of it,
0:56:05 > 0:56:09just says what cooking should be all about.
0:56:18 > 0:56:20Amazing, I could watch him all day.
0:56:20 > 0:56:22As ever on Best Bites, we are looking back at some
0:56:22 > 0:56:26of the most memorable recipes from the Saturday Kitchen archives.
0:56:26 > 0:56:29Still to come on today's show, Chris Evans and Rick Stein go head-to-head
0:56:29 > 0:56:32in the omelette challenge and they're getting competitive.
0:56:32 > 0:56:36The hugely talented Jun Tanaka serves up a dish that would make
0:56:36 > 0:56:38a perfect romantic dinner for two -
0:56:38 > 0:56:41loin of venison which he cooks in a spice-infused salt crust
0:56:41 > 0:56:43with caramelised chicory. Impressive stuff.
0:56:43 > 0:56:48And comedian and actor Greg Davies faces his food heaven or food hell.
0:56:48 > 0:56:49Did he get his food heaven -
0:56:49 > 0:56:53lobster Thai curry with butter basmati rice and coriander cress -
0:56:53 > 0:56:56or did he end up with his fishy food hell -
0:56:56 > 0:56:58sweet-and-sour monkfish and deep-fried cabbage?
0:56:58 > 0:57:01You can find out what he got at the end of the show.
0:57:01 > 0:57:04Now time for Norfolk superstar chef Galton Blackiston,
0:57:04 > 0:57:07who has a proper Sunday lunch for you.
0:57:07 > 0:57:10He's cooking slow-braised breast of lamb with artichoke puree
0:57:10 > 0:57:11and sprouting broccoli.
0:57:11 > 0:57:15It's the best time of year for lamb according to Galton, so take note,
0:57:15 > 0:57:16this recipe's a cracker.
0:57:16 > 0:57:19Welcome to the show, Galton. What are you cooking?
0:57:19 > 0:57:23Right, I'm doing this very slowly-braised breast of lamb.
0:57:23 > 0:57:25What I've got here, this is the breast of lamb.
0:57:25 > 0:57:27It's the sort of belly of the lamb.
0:57:27 > 0:57:29Belly of pork.
0:57:29 > 0:57:31What I'm going to do is roll it up.
0:57:31 > 0:57:35It's a really cheap cut, roll it up, seal it off in the pan,
0:57:35 > 0:57:37braise it in the oven for about four hours.
0:57:37 > 0:57:40- So it's kind of pot-roasted?- Exactly that. It couldn't be simpler to do,
0:57:40 > 0:57:42but what I really like about it,
0:57:42 > 0:57:45if you could just chop those vegetables.
0:57:45 > 0:57:47We've got leeks, carrots and onions.
0:57:47 > 0:57:50Just normal root vegetables, perfect.
0:57:50 > 0:57:54I like about it is lamb at this time of year, in my opinion,
0:57:54 > 0:57:58is at its best because it actually tastes of lamb.
0:57:58 > 0:58:00As much as I like spring lamb,
0:58:00 > 0:58:04I worry about it at times because there's a lack of flavour there.
0:58:04 > 0:58:08I think, really, we should be looking for different types of cuts, as well.
0:58:08 > 0:58:10Absolutely. This is one that, as I say,
0:58:10 > 0:58:13I think you have to work hard on this dish,
0:58:13 > 0:58:16but the end result is something which tastes absolutely brilliant.
0:58:16 > 0:58:21We serve it at work with sweetbreads, kidneys,
0:58:21 > 0:58:25all that sort of thing, and it all marries really brilliantly together.
0:58:25 > 0:58:29I can see Anton worrying about sweetbreads, but if they're cooked correctly,
0:58:29 > 0:58:32sweetbreads are really delicious. You'd say the same?
0:58:32 > 0:58:35If they're poached in pear, perhaps.
0:58:35 > 0:58:37Absolutely right.
0:58:37 > 0:58:40What I'm going to do is quickly seal those off, like so.
0:58:40 > 0:58:43It's not the type of joint you could just roast off in the oven.
0:58:43 > 0:58:46No, it's slow-cooking. Slow, slow-cooking.
0:58:46 > 0:58:49But you could use, of course you could use shoulder of lamb,
0:58:49 > 0:58:53which is a bit more accessible, neck of lamb would work well.
0:58:53 > 0:58:55Any of those sort of cuts.
0:58:55 > 0:59:00It's ideal, Galton, because it's something you can do the day before
0:59:00 > 0:59:03- and use...- Even better the day before. Absolutely right.
0:59:03 > 0:59:08Slow foods really become trendy more particularly this time of year,
0:59:08 > 0:59:12but it's kind of a dish that you leave it and leave it in the oven,
0:59:12 > 0:59:13and the longer it takes, the better it is.
0:59:13 > 0:59:15Absolutely right. You're right.
0:59:15 > 0:59:18Season it. Those go in there. I've put a bit of oil in there.
0:59:18 > 0:59:20Big chunks of carrots and onions.
0:59:20 > 0:59:23That will get strained off.
0:59:23 > 0:59:26Seal your lamb well all over.
0:59:26 > 0:59:27What we've actually got here...
0:59:27 > 0:59:30- James, you're going to do a bit more work, I'm afraid.- OK.
0:59:30 > 0:59:33Artichokes, I'm a big fan of artichokes at this time of year.
0:59:33 > 0:59:35Obviously Jerusalem artichokes.
0:59:35 > 0:59:38There's two main types of artichokes - Jerusalem and the globe.
0:59:38 > 0:59:41The globe being the flower, Jerusalem being the root.
0:59:41 > 0:59:44- No comparison. Actually, not the same plant.- They're not.
0:59:44 > 0:59:47Jerusalem artichokes, these grow like wild flowers
0:59:47 > 0:59:51- in your garden. If you make the mistake...- Seen these?
0:59:51 > 0:59:53I quite like these, actually.
0:59:53 > 0:59:56They're brilliant things. You can saute them like potatoes
0:59:56 > 0:59:59or you can puree them. Versatile, but what you do need to remember
0:59:59 > 1:00:02is if you are doing a puree with them,
1:00:02 > 1:00:05- just put a little lemon in the water when you boil them.- Yeah.
1:00:06 > 1:00:09- Because otherwise, they tend to discolour.- So they'll go brown.
1:00:09 > 1:00:12Get your lamb nice and coloured, like so.
1:00:12 > 1:00:13And don't eat too many of them,
1:00:13 > 1:00:15because they have quite a bad side effect.
1:00:15 > 1:00:18Yes, apparently so. I haven't reached that age yet.
1:00:18 > 1:00:20Joe was just telling me.
1:00:20 > 1:00:23It'll be worse for you when you're trapped in a Lycra suit, but...
1:00:23 > 1:00:26- Now... - LAUGHTER
1:00:26 > 1:00:29- You would look like a Zeppelin then, but anyway...- This is now...
1:00:29 > 1:00:31My chicken stock on top.
1:00:31 > 1:00:33Obviously, if you haven't got a chicken stock, a vegetable stock.
1:00:33 > 1:00:37You really want to just about cover the lamb. And then put a lid on.
1:00:37 > 1:00:41- What about the garlic and rosemary? - Don't forget the rosemary and the garlic.
1:00:41 > 1:00:44It's all this talk of Lycra, it has just set me going mad.
1:00:44 > 1:00:46In we go with the garlic and rosemary.
1:00:46 > 1:00:52Into the oven for, you know, gas mark two, 300.
1:00:52 > 1:00:55- I'll pop that in there. And this goes on for what, four hours? - At least four hours.
1:00:55 > 1:00:59Until the meat really starts to come away from, you know,
1:00:59 > 1:01:01it almost starts to break-up.
1:01:01 > 1:01:05Now, what we're doing here is just taking the central part of
1:01:05 > 1:01:08the sprouting broccoli. Again, I'm a big fan of sprouting broccoli.
1:01:08 > 1:01:10- Again, it's in season at the moment. - Yeah. It is indeed.
1:01:10 > 1:01:14But great with hollandaise, great on its own with loads of butter.
1:01:14 > 1:01:17And great as a vegetable, with any braised dish or anything, really.
1:01:17 > 1:01:19- Any roast dish. - So really, with the artichokes here,
1:01:19 > 1:01:22you've cooked them with the lemon juice and just a bit of water.
1:01:22 > 1:01:25Just a little bit of water, lemon juice is the important thing.
1:01:25 > 1:01:27So they stay brilliantly white like that.
1:01:27 > 1:01:29Now, we're talking about the difference between the two.
1:01:29 > 1:01:31The flower is the globe.
1:01:31 > 1:01:34What amazes me out of these things is the size of the plant
1:01:34 > 1:01:37these things come from. You'd think they'd be a little shoot...
1:01:37 > 1:01:42In our area we use these a lot, the plant, for...
1:01:42 > 1:01:45- It's good cover for game birds, for shooting.- Yeah.
1:01:45 > 1:01:48And so, you know, they do grow very, very tall.
1:01:48 > 1:01:50This is the beautiful thing...
1:01:50 > 1:01:52They don't look beautiful at the moment...
1:01:52 > 1:01:54- Do you want me to do the puree? - Yes, please.
1:01:54 > 1:01:56What do you want in here, just a touch of butter?
1:01:56 > 1:01:59- Just that little bit of butter, little bit of cream.- Nutmeg?
1:01:59 > 1:02:01- You could use some nutmeg, perfect. - OK.
1:02:01 > 1:02:03Now, what I do with this liquor,
1:02:03 > 1:02:07- these have been in for at least four hours.- Yeah.- Now...
1:02:07 > 1:02:09Is this the kind of stuff you're doing on a menu at Morston?
1:02:09 > 1:02:12- I am.- You're very much into the British traditional food.
1:02:12 > 1:02:17Absolutely right. Seasonal, regional, that sort of thing. That's me.
1:02:17 > 1:02:20You know, it doesn't make you old-fashioned, necessarily, that
1:02:20 > 1:02:22you're using seasonal and regional produce.
1:02:22 > 1:02:25As I say, we serve it with kidneys and sweetbreads and sometimes
1:02:25 > 1:02:27a little rack of lamb.
1:02:29 > 1:02:32You know... There's nothing any better than this.
1:02:32 > 1:02:34- Yeah, exactly.- It's beautiful, beautiful stuff.
1:02:34 > 1:02:36Now, the thing about this, you can make it in advance,
1:02:36 > 1:02:39- like you say, but you need to cool it down.- Yes, cool it down.
1:02:39 > 1:02:41In the stock.
1:02:41 > 1:02:45And then when you're ready to serve it, all I literally do,
1:02:45 > 1:02:48get another pan on. This is using a lot of pans, this one.
1:02:50 > 1:02:54- And a sharp knife.- We've got some butter in here. Butter and cream.
1:02:54 > 1:02:57Salt and pepper.
1:02:57 > 1:03:00- But artichokes make great soups. - Yes, definitely.
1:03:00 > 1:03:03Wonderful sauteed off with some wild mushrooms, that kind of stuff. Delicious.
1:03:03 > 1:03:08Artichokes make one of my favourite soups, actually. I have to say.
1:03:08 > 1:03:11Jerusalem artichoke soup with poached pheasant is beautiful.
1:03:11 > 1:03:13Right, so you're just cutting that in two.
1:03:13 > 1:03:15You can see how this is actually...
1:03:15 > 1:03:18- There's a lot of meat on there, as well.- Lots of meat.
1:03:18 > 1:03:21And all the fat is taken in with the sauce, really.
1:03:21 > 1:03:24Now, again, hot pan, a bit of butter in the pan.
1:03:24 > 1:03:27- I'll move that out of the way for you.- Thank you very much.
1:03:27 > 1:03:31Get it nice and hot. Meanwhile... It's all happening.
1:03:31 > 1:03:34- It's all happening.- Also, if you have a minute, can you chop some...?
1:03:34 > 1:03:37- Yeah, I've got loads of things to do.- This is brilliant, this is brilliant.
1:03:37 > 1:03:39I'll do that, as well. Yeah, no problem.
1:03:39 > 1:03:42I'm adding a few capers to my sauce to finish it off.
1:03:42 > 1:03:46Lamb and capers and parsley work brilliantly together.
1:03:47 > 1:03:51- Swirl the butter around. And just... - Has that seasoned it?
1:03:51 > 1:03:54- I would... I'll trust your... - There you go.
1:03:54 > 1:03:59- So, you want this just roughly chopped?- Yes, please. Yes, please. Like so.
1:04:01 > 1:04:03As well as everything else you've got,
1:04:03 > 1:04:06the Morston Hall and everything, working on a new cookbook, I believe.
1:04:06 > 1:04:09Yes, this is quite an exciting thing for me,
1:04:09 > 1:04:12because it is coming out next May and it is called Summertime.
1:04:12 > 1:04:15And it is literally summertime recipes for home,
1:04:15 > 1:04:18not for, necessarily, chefs in the kitchen.
1:04:18 > 1:04:21Right. Might want some salt in there, I think.
1:04:21 > 1:04:26- That's quite nice. In fact, that is very nice.- Thank you very much.
1:04:26 > 1:04:30- Marvellous. I'm so pleased.- I don't often cook much, to be honest.
1:04:30 > 1:04:33- Just on a Saturday. - LAUGHTER
1:04:33 > 1:04:36This is how I like to finish these off.
1:04:36 > 1:04:39Colour them off like this. Get a bit of colour on them.
1:04:40 > 1:04:44- Get my serving plate ready.- So the parsley you want in the sauce? - Mm-hm.
1:04:44 > 1:04:47It goes in there. Are you going to put a touch of cream in that sauce?
1:04:47 > 1:04:50I am just going to finish it off with a little bit of cream.
1:04:50 > 1:04:53- Ideal. Thank you very much. - There's your plate.
1:04:53 > 1:04:56- Just about there.- What does the pan frying do to the lamb?
1:04:56 > 1:04:59- It just adds another roasted flavour, does it?- What's that?
1:04:59 > 1:05:04- The pan frying the belly, what does it do?- Yes, it does. It...
1:05:04 > 1:05:08It does, it gives it another roasting flavour, yeah, exactly.
1:05:08 > 1:05:10What it does do is creates more washing up.
1:05:10 > 1:05:12Because I've never seen anybody use so many pans.
1:05:12 > 1:05:15I'm brilliant at that, absolutely brilliant at doing that.
1:05:15 > 1:05:19- I want to just get this perfectly...- There's that.
1:05:19 > 1:05:22- Right, a little bit of puree on the side.- Puree on the side.
1:05:22 > 1:05:25- Thank you.- OK.- These are ready.
1:05:29 > 1:05:31Don't be frightened with mash and puree,
1:05:31 > 1:05:33you can make it in advance, particularly at Christmas time, and
1:05:33 > 1:05:37then just flash it through the microwave, if you want, to warm it up.
1:05:37 > 1:05:40- And you've got the sauce here. - Yeah.- There's the sauce.
1:05:40 > 1:05:44- Just finish it off. Thank you very much.- There's a spoon.
1:05:44 > 1:05:48- There you go.- Thank you, James. - On the top.- A little bit of sauce.
1:05:48 > 1:05:50And this is my...
1:05:50 > 1:05:53- finished dish.- Remind us what it is. - A great one at this time.
1:05:53 > 1:05:56This is slowly braised breast of lamb, sprouting broccoli,
1:05:56 > 1:05:57artichoke puree.
1:05:59 > 1:06:01- Good stuff. - It smells and looks delicious.
1:06:07 > 1:06:09It does smell fabulous with those capers.
1:06:09 > 1:06:12Follow me over, Galton, there we go. This is where you get to dive in.
1:06:12 > 1:06:16- Oh, tippity top! - It may be 10:15, but dive into that.
1:06:16 > 1:06:19- Tell us what you think of that. - All right. Actually, I love lamb.
1:06:19 > 1:06:22Lamb, I think, is probably my favourite meat.
1:06:22 > 1:06:24When you're doing it, choose a cut you can slow roast.
1:06:24 > 1:06:28Particularly at this time of year. Pop it in the oven, forget about it.
1:06:28 > 1:06:30- Exactly.- You should be able to eat it with a spoon.
1:06:30 > 1:06:33As long as you've got enough stock, then it doesn't dry out.
1:06:33 > 1:06:34- Yeah.- That's the beauty of it.
1:06:34 > 1:06:36And what other part of lamb could you use for that?
1:06:36 > 1:06:42As I said, shoulder works really well. Best end of... Well, no. Neck of lamb would work well.
1:06:42 > 1:06:44Go easy on the artichoke, otherwise we'll all be watching later.
1:06:44 > 1:06:48- That's nice.- Dive into that, what do you think?- Very, very good.
1:06:48 > 1:06:50- And with the capers?- Mm.
1:06:51 > 1:06:54Yeah, excellent. Really, really lovely.
1:06:58 > 1:07:00Great seasonal, regional fare,
1:07:00 > 1:07:03but I'm glad I didn't have to do the washing up. Thanks for that, Galton.
1:07:03 > 1:07:05Now it's omelette challenge time.
1:07:05 > 1:07:08Today, Chris Evans takes to the hobs for the first time.
1:07:08 > 1:07:10Will his diligent practising at home pay off?
1:07:10 > 1:07:13And Rick Stein's got another crack at it.
1:07:13 > 1:07:15Will he beat his previous record? Let's have a look.
1:07:15 > 1:07:19Let's get down to business. All the chefs that come on the show battle it out against the clock,
1:07:19 > 1:07:22- and each other...- What are you doing here?- What do you mean?
1:07:22 > 1:07:24That's not going to do any good whatsoever.
1:07:24 > 1:07:26..to test how fast they can make a three-egg omelette.
1:07:26 > 1:07:31- Rick, never been good at this, to be fair.- Oh, that isn't fair.- I've got to be better than last time.
1:07:31 > 1:07:3339 seconds over there.
1:07:33 > 1:07:36Chris, out of all of the chefs on the board, who would you like to beat?
1:07:36 > 1:07:38- Oh... You've never done it, have you?- No.
1:07:38 > 1:07:41- So, you.- Me?- Tom?
1:07:41 > 1:07:43- Tom Kerridge. - What's Tom on?- 18...
1:07:43 > 1:07:47- No chance. I'll have a go, but no chance.- Right, usual rules apply, guys.
1:07:47 > 1:07:49It's got to be a three-egg omelette cooked as fast as you can.
1:07:49 > 1:07:52- Are you ready?- Yeah. - Let's put the clocks on the screens.
1:07:52 > 1:07:55- How many of these have you made this week?- 24, 25.- Are you ready?
1:07:55 > 1:07:56Three, two, one, go.
1:07:59 > 1:08:01Time, time!
1:08:05 > 1:08:07LAUGHTER
1:08:07 > 1:08:09Grown men, isn't it? Over three eggs.
1:08:11 > 1:08:13- MARK WILLIAMS: - Absolutely to the death.
1:08:18 > 1:08:20GONG
1:08:24 > 1:08:25Phew!
1:08:26 > 1:08:27GONG
1:08:29 > 1:08:33Well done, Rick. It's better than 37 seconds or whatever.
1:08:34 > 1:08:38- Rick, I'm just going to do that. - Thank you very much, James.
1:08:38 > 1:08:42- It's all right, chef. No problem. - Go on.
1:08:42 > 1:08:44It's nicely baveuse in the middle.
1:08:46 > 1:08:47CHRIS LAUGHS
1:08:47 > 1:08:51- This one, it's hardly a three-egg omelette, is it?- Well, there were three eggs there.
1:08:51 > 1:08:53Yeah, quail eggs.
1:08:57 > 1:08:59- Rick Stein.- What?
1:09:04 > 1:09:07You were quicker.
1:09:07 > 1:09:09You can take that with you.
1:09:09 > 1:09:14You did it in 30.44 seconds. So you jump right there.
1:09:14 > 1:09:16- Well done.- Yes!
1:09:16 > 1:09:18APPLAUSE
1:09:21 > 1:09:24- Chris Evans.- This is going over your shoulder, isn't it?
1:09:24 > 1:09:26I'm so disqualified.
1:09:28 > 1:09:33- You did it...- Yeah.- You wanted to beat Tom Kerridge.- Yeah.- You didn't. - Oh.
1:09:33 > 1:09:35- You were quicker. - No!- No, you weren't.
1:09:35 > 1:09:38You were 22.80, and no way that is going on the board.
1:09:42 > 1:09:45I want to know what happened to all of Chris's eggs.
1:09:45 > 1:09:47Like magic, half of them disappeared.
1:09:47 > 1:09:50Now for a very original approach to cooking venison
1:09:50 > 1:09:51with the brilliant chef Jun Tanaka.
1:09:51 > 1:09:54He's cooking a loin of venison in a salt crust,
1:09:54 > 1:09:57which stops it drying out. Show us how it's done, Jun.
1:09:57 > 1:10:00- Welcome back, Jun.- Yeah, good to be back.- You've been on your travels, as well.
1:10:00 > 1:10:03We'll talk about that in a minute. But firstly, what are you going to make for us.
1:10:03 > 1:10:05So, I'm going to do a loin of venison and cook it in a
1:10:05 > 1:10:08spice-infused salt crust with caramelised chicory,
1:10:08 > 1:10:10orange and mint.
1:10:10 > 1:10:12- So, if you could start by making a sauce.- Sauce.
1:10:12 > 1:10:13Just a straightforward venison jus.
1:10:13 > 1:10:16It's the trimmings for this, you want me to brown those off first of all.
1:10:16 > 1:10:18- So we're going to put a little bit of port in this, as well.- Yeah.
1:10:18 > 1:10:22And into there, I'm going to add some carrots, some onions,
1:10:22 > 1:10:24port, red wine and beef stock.
1:10:24 > 1:10:27OK, that's sealing off the beef anyway. We'll get that on.
1:10:27 > 1:10:31So, for the salt crust, I've got black peppercorns,
1:10:31 > 1:10:35juniper berries, star anise, some cinnamon sticks.
1:10:35 > 1:10:37I'm going to grind that up.
1:10:37 > 1:10:40And then make, like, a bread dough out of salt,
1:10:40 > 1:10:42water, egg white and flour.
1:10:43 > 1:10:46Often you salt-bake fish.
1:10:46 > 1:10:50- Yes.- Never really had salt-baked venison before.
1:10:50 > 1:10:54It's an amazing way of cooking any kind of meat which is lean meat.
1:10:54 > 1:10:58You know, lean meat. If you cook it in the oven, it can dry out.
1:10:58 > 1:11:03And this dough protects it from drying out.
1:11:03 > 1:11:09And also, it infuses it with this wonderful flavour of the spices
1:11:09 > 1:11:10and the salt.
1:11:10 > 1:11:13But like the fish, you don't touch the crust, you just eat the inside.
1:11:13 > 1:11:16Exactly. Unless you've got a mother-in-law you don't like.
1:11:16 > 1:11:18Then you just don't tell her.
1:11:19 > 1:11:22- That's nice. - Yes, not that I have one of those.
1:11:22 > 1:11:24You're digging yourself a hole there.
1:11:24 > 1:11:27LAUGHTER
1:11:27 > 1:11:30I think he just has, actually. There's no way out of that one.
1:11:31 > 1:11:35Spices. I'm keeping a little bit of the spices, just to coat the venison.
1:11:35 > 1:11:37Venison has to go in the pan.
1:11:37 > 1:11:39I was going to say that you've just come back from America,
1:11:39 > 1:11:42but no doubt you'll be going back there again tonight, probably.
1:11:42 > 1:11:45Possibly.
1:11:45 > 1:11:48- I don't think they get Saturday Kitchen in Thailand.- Yeah.
1:11:50 > 1:11:52- America. You've been over there. - Yes.
1:11:52 > 1:11:56I was out there doing a show for the Food Network.
1:11:56 > 1:12:00And so it was a cooking competition called Chopped.
1:12:00 > 1:12:03I mean, the simplest way to describe it - you can relate to this -
1:12:03 > 1:12:06- is Ready Steady Cook on steroids, basically.- Is it?
1:12:06 > 1:12:08It's that kind of thing.
1:12:08 > 1:12:11So, it's a mystery box,
1:12:11 > 1:12:14four ingredients, and then it's a knockout
1:12:14 > 1:12:17competition and you have to kind of
1:12:17 > 1:12:20essentially chop the other chefs out of the competition.
1:12:20 > 1:12:24- But you won one bit and then won the entire lot.- Yeah.
1:12:24 > 1:12:28So I ended up winning the entire lot. Half of it was luck, I think.
1:12:28 > 1:12:32It was. Because one of the main courses was...
1:12:32 > 1:12:36And they put really weird ingredients. Was...
1:12:36 > 1:12:41What was it? Frogs' legs, tofu, orange and a bottle of gin.
1:12:41 > 1:12:44So you've got to do four plates in half an hour,
1:12:44 > 1:12:48and then it was a main course dish, so I prepped up all the
1:12:48 > 1:12:52little bits of frogs' legs and then, by proportion,
1:12:52 > 1:12:55I thought they would take about two minutes to cook.
1:12:55 > 1:12:58Picked up the bowl where they were marinating and I dropped the
1:12:58 > 1:13:00whole lot...onto the floor.
1:13:00 > 1:13:05Well, I did Ready Steady Cook for seven years and the worst bag I got was a tea towel.
1:13:05 > 1:13:09That's all they gave me. I had to use the stuff from the larder.
1:13:10 > 1:13:13Right, the stock has gone on here. We've got some red wine, we've got some port,
1:13:13 > 1:13:15the veg have gone in there.
1:13:15 > 1:13:18Peppercorns, thyme, we are going to reduce that down,
1:13:18 > 1:13:21which I've got in here for you, anyway. So, you cook that.
1:13:21 > 1:13:23So, what are you doing with the venison now?
1:13:23 > 1:13:27So, because the venison is going to cook inside this crust,
1:13:27 > 1:13:31it's not going to colour up in the oven, so I'm giving that
1:13:31 > 1:13:36- caramelised, roasted flavour before I put it inside the crust.- OK.
1:13:36 > 1:13:42And with the crust, once it's together, just wrap it in clingfilm,
1:13:42 > 1:13:47and then I'm going to rest it in the fridge for about one hour.
1:13:47 > 1:13:48So just wrap it up.
1:13:49 > 1:13:51And it does work with all sorts,
1:13:51 > 1:13:55you can do this with a roast piece of beef, with lamb,
1:13:55 > 1:13:58but you'll take out the spices, you can add rosemary and thyme.
1:13:58 > 1:14:00So it's quite a versatile recipe.
1:14:00 > 1:14:05- And the cut of venison you've got there, what are you using?- The saddle.- Right.
1:14:05 > 1:14:08- Saddle of venison, really lean. - The key to that, really, you don't want to overcook it,
1:14:08 > 1:14:10that's the whole thing you're on about.
1:14:10 > 1:14:13Yeah, and also, you know, with big pieces of meat,
1:14:13 > 1:14:16you need to rest it once it comes out the oven.
1:14:16 > 1:14:17And by the time you rest it,
1:14:17 > 1:14:20it's gone cold and then you have to put it back into the oven again.
1:14:20 > 1:14:22You get rid of all that problem,
1:14:22 > 1:14:25because as it comes out and sits in the salt crust,
1:14:25 > 1:14:27and rests, absorbs the
1:14:27 > 1:14:32flavour of the salt and the spices, and also it keeps it piping hot.
1:14:33 > 1:14:37I've just got here some butter and sugar gone in, the chicory as well.
1:14:37 > 1:14:42- So you're preparing this.- Rolling this up.- Now, I mentioned that...
1:14:42 > 1:14:45Last time you were on, you were at the restaurant Pearl.
1:14:45 > 1:14:48- Now, you've left there...- I have. - ..in search of a new place.- Yes.
1:14:48 > 1:14:51So I've been working on it for the past year.
1:14:51 > 1:14:54And getting the project together, and I'm going to open it up with
1:14:54 > 1:14:55a very good friend of mine called Jim.
1:14:55 > 1:14:58And I've been looking for a site,
1:14:58 > 1:15:01I'm close to securing, well, I'm looking at a couple of sites.
1:15:01 > 1:15:03- Yeah.- Close to securing it
1:15:03 > 1:15:06and hopefully open up autumn next year.
1:15:06 > 1:15:09But it's going to be completely different from my last restaurant,
1:15:09 > 1:15:13it's going to be a very relaxed, French restaurant
1:15:13 > 1:15:15- with Mediterranean influences.- OK.
1:15:15 > 1:15:17All the dishes made for sharing,
1:15:17 > 1:15:22super casual atmosphere and a lot cheaper than my last restaurant.
1:15:22 > 1:15:24Lovely. Right, got a lot of stock going in here, as well,
1:15:24 > 1:15:27because you're cooking that with some orange and some lemon in there
1:15:27 > 1:15:29and I'm going to finish off with mint.
1:15:29 > 1:15:31- But what are you doing now? - OK, so with the salt crust,
1:15:31 > 1:15:35I've rolled it out to about half a centimetre in thickness,
1:15:35 > 1:15:39cut it into a crust and then I'm just going to wrap it...
1:15:39 > 1:15:43completely inside this crust
1:15:43 > 1:15:48and just press it together and it's really easy to work with...
1:15:49 > 1:15:52..because all you have to do, if there's any holes,
1:15:52 > 1:15:54- just squeeze it altogether...- Yeah. - ..like that.
1:15:54 > 1:15:57- The idea is it's got to be airtight, that's the key to it.- Exactly.
1:15:57 > 1:15:59And then I'm going to put a hole in the top,
1:15:59 > 1:16:03because I'm going to use that to tell how the venison is cooked.
1:16:03 > 1:16:05Ah, right, OK.
1:16:05 > 1:16:08So into the oven, 225 for about 11 minutes.
1:16:08 > 1:16:11But for Christmas, you could make this in advance,
1:16:11 > 1:16:13pop it in the fridge, cook it as and when you need it?
1:16:13 > 1:16:15- Yeah.- That's the key to it.
1:16:15 > 1:16:18I mean, the great thing about this recipe, you can cook for one person,
1:16:18 > 1:16:23for four, it's just a big piece of meat with a bigger salt crust.
1:16:23 > 1:16:24OK.
1:16:25 > 1:16:28- Right, you want some mint as well in there.- I do.- So...
1:16:28 > 1:16:31Just finally julienne. And, look at that,
1:16:31 > 1:16:34you can imagine bringing that out to the Christmas dinner table.
1:16:34 > 1:16:37Everyone's going to be impressed, aren't they?
1:16:37 > 1:16:39Yeah, even the vegetarians.
1:16:40 > 1:16:41Until you open it.
1:16:43 > 1:16:45And you open that up and smell that.
1:16:45 > 1:16:47It's just got this amazing...
1:16:47 > 1:16:51It does smell great with those Christmas spices in, as well.
1:16:51 > 1:16:54Just take it out, make sure that you don't serve the salt crust.
1:16:56 > 1:16:57- And then...- I'm just going to...
1:16:57 > 1:17:00Oh, before you do that, while it's resting,
1:17:00 > 1:17:02you can stick your metal skewer into the hole...
1:17:02 > 1:17:04- Before you open it up.- Exactly.
1:17:04 > 1:17:06So, essentially goes into the middle, leave it for ten seconds
1:17:06 > 1:17:09for the metal skewer to absorb the heat.
1:17:09 > 1:17:12- Is there any kitchen roll?- Yep.
1:17:12 > 1:17:14And then, take it out and touch it to your lip
1:17:14 > 1:17:16and it should feel warm, that's medium rare.
1:17:16 > 1:17:19So the more it's cooked, the hotter it'll be, so if it's well done,
1:17:19 > 1:17:22- you'll burn your lip.- Right, OK.
1:17:22 > 1:17:24So, a bit of salt and pepper on here and we're ready to plate now.
1:17:24 > 1:17:27So, this chicory looks great just in this pan as it is, really.
1:17:27 > 1:17:31- Yeah.- Like that.- And then...
1:17:31 > 1:17:34just going to slice this and because it's been cooked in that salt crust,
1:17:34 > 1:17:40it's quite a gentle heat and you should get this edge-to-edge...
1:17:40 > 1:17:45pink colour because it's been cooked at a gentle heat.
1:17:47 > 1:17:48Three slices like that.
1:17:48 > 1:17:50Show them to the plate.
1:17:51 > 1:17:54It does look fantastic, as well.
1:17:54 > 1:17:58- There you are, there's the chicory. - Beautiful.
1:17:58 > 1:18:02A few of those. And orange and venison is perfect...
1:18:02 > 1:18:06together. One more piece, like that.
1:18:06 > 1:18:09- There's the sauce for you, that's reduced down.- Thank you.
1:18:09 > 1:18:11That's the liquid that we had, reduced down,
1:18:11 > 1:18:14add a little bit of butter to it, salt and pepper.
1:18:14 > 1:18:15Straight into the cup.
1:18:17 > 1:18:19- That's it.- It looks delicious.
1:18:19 > 1:18:22- So, give us the name of that dish. - So that's the loin of venison,
1:18:22 > 1:18:25cooked in a spice-infused salt crust with caramelised chicory.
1:18:25 > 1:18:28Look at that, it looks brilliant, doesn't it, that?
1:18:31 > 1:18:34- Now, this is what you have left over, as well.- Yeah.
1:18:34 > 1:18:36This little crust here.
1:18:36 > 1:18:38Right. Cor.
1:18:38 > 1:18:40And you get more and, of course, no need to season this, of course.
1:18:40 > 1:18:43- No. Wow.- Dive into that.
1:18:43 > 1:18:46That looks amazing. So when you say it's spice infused,
1:18:46 > 1:18:49what have you got in there in the salt? You've got...
1:18:49 > 1:18:51You've got salt, peppercorns, juniper berries,
1:18:51 > 1:18:54- star anise and cinnamon.- Right.
1:18:54 > 1:18:55Mm.
1:18:55 > 1:18:58You get a big zing of spice there.
1:18:58 > 1:19:00- Nice, isn't it? Mm.- Delicious.
1:19:00 > 1:19:02A great way to cook it, there you go.
1:19:06 > 1:19:10What an awesome recipe and just remember - don't eat the crust!
1:19:10 > 1:19:13Congrats again, Jun, on the shiny new Michelin star.
1:19:13 > 1:19:17Now, when comedian and actor Greg Davis came to the studio
1:19:17 > 1:19:20to face his food heaven or food hell, he was loving lobster
1:19:20 > 1:19:23but would he end up miserable with monkfish? Let's find out.
1:19:23 > 1:19:25It's that time to find out the show,
1:19:25 > 1:19:27it's time to find out in the show whether Greg will be facing
1:19:27 > 1:19:29food heaven or food hell. Food heaven would be lobster.
1:19:29 > 1:19:32- It would.- This might be the second time you've ever tried it.
1:19:32 > 1:19:34- Literally.- Alternatively, it could be the monkfish
1:19:34 > 1:19:38that we've got on here as well which could be fried, Chinese style,
1:19:38 > 1:19:41lovely little sweet-and-sour sauce to go with it.
1:19:41 > 1:19:43I was going to ask these guys what they wanted,
1:19:43 > 1:19:46but it didn't really matter because it was 3-0 to people at home.
1:19:46 > 1:19:48- So I've won anyway. - It was close...- Right.
1:19:48 > 1:19:50- ..because they chose monkfish. - Get that in the bin.
1:19:50 > 1:19:51They chose monkfish, both of them.
1:19:51 > 1:19:53- Did you?- Yes.- Not to be nasty. - Oh, thanks, lads(!)
1:19:53 > 1:19:56- It's so delicious.- I thought we were getting on well.
1:19:56 > 1:19:58We'll lose this out the way. Now, the guys are going to prepare this,
1:19:58 > 1:20:00so I'll put this over to one side
1:20:00 > 1:20:02and they're going to prepare this lobster for us.
1:20:02 > 1:20:05Meanwhile, we're going to get on and do our Thai curry paste, really,
1:20:05 > 1:20:07- for this one. So if you could chop the chillies.- Yeah.
1:20:07 > 1:20:11- You can see how many chillies are going in here.- Yeah.
1:20:11 > 1:20:14- All them.- Are they?- Yeah.- So it's going to be a hot lobster, right?
1:20:14 > 1:20:16All that is not going to go in just for one lobster,
1:20:16 > 1:20:18but it's just to make a decent amount of chilli paste.
1:20:18 > 1:20:20So we have got in here some shallots,
1:20:20 > 1:20:22we've got the base of the coriander
1:20:22 > 1:20:24because I know you like this, as well.
1:20:24 > 1:20:27- This is galangal.- Yeah. - You must've used galangal before.
1:20:27 > 1:20:30Of course. I haven't even heard of it. Is this...?
1:20:30 > 1:20:32- It smells like a fragrant ginger. It's lovely.- Yeah.
1:20:32 > 1:20:35You're not supposed to eat it!
1:20:35 > 1:20:38- Is it...? - GREG COUGHS
1:20:39 > 1:20:41Or you can. It's a bit strong.
1:20:41 > 1:20:43You gave it to me, what did you think I was going to do with it?
1:20:43 > 1:20:45- Turn it into a brooch? - Have you ever tried...?
1:20:45 > 1:20:49- Do you want a bit of lemon grass as well?- Can I eat it?
1:20:49 > 1:20:51So, here we go with the lemon grass.
1:20:51 > 1:20:53So, you've got to cook with it first.
1:20:53 > 1:20:55In we go with the garlic,
1:20:55 > 1:20:58and the whole lot we're going to place into a food processor, right?
1:20:58 > 1:20:59- Right.- Let me get this started.
1:20:59 > 1:21:02So, all that's going to go in there first off, so...
1:21:02 > 1:21:03Do I get to do something?
1:21:03 > 1:21:06- You can put the lid on that, if you want.- I can put the lid on?
1:21:06 > 1:21:08- And then blitz it.- Cheers, James. - Press "on".
1:21:08 > 1:21:10I've got these chillies to go in there.
1:21:10 > 1:21:11Yeah, they can go in there in a second.
1:21:11 > 1:21:13It won't...
1:21:13 > 1:21:15Sorry, James.
1:21:15 > 1:21:18- Oh!- That's it. That's it, keep going.
1:21:18 > 1:21:20- Then we can feed in the chillies. - Feed in the chillies.
1:21:20 > 1:21:21Want to feed in the chillies?
1:21:21 > 1:21:24I'd love to feed in the chillies, thank you.
1:21:24 > 1:21:26- FOOD PROCESSOR STOPS - Oh.
1:21:26 > 1:21:28- Do I just pour them in or what? - Get this rice on, James.
1:21:28 > 1:21:31- Yeah, just keep it going.- Hey, it's harder than it looks, this.
1:21:31 > 1:21:33- And just pour them in. - Pour them in, yeah?- That's it.
1:21:36 > 1:21:38That's it, keep going.
1:21:38 > 1:21:40FOOD PROCESSOR STOPS
1:21:41 > 1:21:43Honestly, I thought you had the easiest job in the world.
1:21:43 > 1:21:46Oh, I see! You never said...
1:21:46 > 1:21:49- So you hold that there.- You thought we had the easiest job in the world?
1:21:49 > 1:21:50Yeah.
1:21:50 > 1:21:53It's harder than it looks, basic food processing.
1:21:53 > 1:21:55And then we're just going to blitz that to a paste,
1:21:55 > 1:21:58- so keep it going, keep it going. - OK, I'm watching it.- All right.
1:21:58 > 1:22:00Look what happens if I don't.
1:22:06 > 1:22:09Now, as well as...
1:22:09 > 1:22:10Keep your hand on it.
1:22:10 > 1:22:13Right, as well as on tour, there's a DVD to go with it, as well,
1:22:13 > 1:22:15- those people who can't... - Oh-oh, there is a DVD!
1:22:15 > 1:22:18- It's just out on Monday. Thank you, James.- There you go.
1:22:18 > 1:22:21The Back Of My Mum's Head, it's called. It's out now.
1:22:21 > 1:22:22My stand-up DVD.
1:22:25 > 1:22:26Right.
1:22:26 > 1:22:30- Have I done it well?- Well, kind of, yeah.- What do you mean?
1:22:31 > 1:22:33That's all right. We're going to blitz this up.
1:22:33 > 1:22:36- It smells lovely.- It smells all right, don't it?- Yeah.
1:22:36 > 1:22:38So you can keep continuing to do this, but what we're going to do is
1:22:38 > 1:22:41get a nice hot wok over here. Keep your hand on it.
1:22:41 > 1:22:44- Keep blending, blending, blending. - Some water in here, James.
1:22:44 > 1:22:48Thank you. So the rice has gone in with some cinnamon
1:22:48 > 1:22:51- and some cloves in there.- Yep.
1:22:51 > 1:22:53- Happy with that? - Yeah, I'm really happy with it.
1:22:53 > 1:22:56- Lovely consistency. - Right, there you go.- Lovely.
1:22:56 > 1:22:59It's a bit chunky, but it'll do. It'll do.
1:22:59 > 1:23:01Right, throw in the oil.
1:23:01 > 1:23:03- The lobster's being prepared as we speak.- It is.
1:23:03 > 1:23:07We're going to pop in a couple of tablespoons of this.
1:23:07 > 1:23:09It is a bit thick, this, chunky but it'll do.
1:23:09 > 1:23:11Well, look, I was just doing what I was told, James.
1:23:11 > 1:23:13No, it's all right, I'll let you off.
1:23:13 > 1:23:15In we go with the kaffir limes, which...
1:23:15 > 1:23:17- Smells great.- Try that.
1:23:17 > 1:23:19Smell it, don't eat it.
1:23:20 > 1:23:23- It smells lovely.- That.
1:23:23 > 1:23:25Now in we go with our spices.
1:23:25 > 1:23:28- They go in.- What are they? - A few little spices.
1:23:28 > 1:23:30I wasn't listening, what are they?
1:23:30 > 1:23:32Then we've got, look, palm sugar.
1:23:32 > 1:23:33That's gone in.
1:23:35 > 1:23:37We've got Shaoxing wine.
1:23:37 > 1:23:40We've got tamarind and we've got this stuff, smell that.
1:23:40 > 1:23:42- Don't eat that. - Lobster there, James.
1:23:42 > 1:23:44Oh!
1:23:44 > 1:23:46That is...
1:23:46 > 1:23:50- That is revolting.- Yeah, yeah.
1:23:50 > 1:23:52Is this anything to do with the meal?
1:23:52 > 1:23:54Now, we've got paprika, cumin and coriander gone in there.
1:23:54 > 1:23:57Can we leave this vile...?
1:23:57 > 1:24:00No, this is fermented fish heads, it's fish paste.
1:24:00 > 1:24:03Well, don't put it in the meal, I've got to eat that.
1:24:03 > 1:24:05You put a bit in there. How much more do you want in there?
1:24:05 > 1:24:07- I don't want any of it in there. - Bit of that.
1:24:07 > 1:24:10It is quite pungent, but it's good stuff.
1:24:10 > 1:24:12This is tamarind that we're going to put in, as well.
1:24:12 > 1:24:14It smells like unhappiness.
1:24:15 > 1:24:18- Right, look at our rice.- All right. - Now we're going to throw in...
1:24:18 > 1:24:20- Switch that off, now.- Yeah. - Little bit of butter in there?
1:24:20 > 1:24:22Yeah, a little bit of butter, finish it off.
1:24:22 > 1:24:24Now we're going to add some of this tamarind.
1:24:25 > 1:24:28You can taste that, if you... It's very bitter.
1:24:28 > 1:24:32No, I don't... I don't trust you after the fish thing.
1:24:32 > 1:24:34And then we mix this together, all right?
1:24:34 > 1:24:38Now we're going to add our lobster to this...
1:24:38 > 1:24:39once this comes to the boil.
1:24:39 > 1:24:41If you could chop me a little bit of coriander, as well.
1:24:41 > 1:24:44- Yep, no worries.- Probably about something like that, as well.- Yeah.
1:24:44 > 1:24:46We're going to add some lime.
1:24:46 > 1:24:50The rice is just finishing off with some butter.
1:24:50 > 1:24:52So this is an incredibly unhealthy dish, right?
1:24:52 > 1:24:55Yeah, no, this is all right, this is all right.
1:24:55 > 1:24:57- You've got a little bit of butter to finish it off.- Right.
1:24:57 > 1:25:01But lime juice has gone in there, as well, like that.
1:25:01 > 1:25:04- This is baby coriander, right?- Yeah.
1:25:04 > 1:25:07- You can taste this.- OK. What's the difference?
1:25:07 > 1:25:09- It's just small coriander? - Small coriander.- Right.- Yeah.
1:25:13 > 1:25:15- It's definitely coriander, it's very nice.- Small coriander.
1:25:15 > 1:25:18Lovely. Delicious.
1:25:18 > 1:25:20- Right, now the lobster.- Yeah.
1:25:20 > 1:25:22- Once we get to this point... - This is raw at the moment.
1:25:22 > 1:25:26- No, this is cooked.- That's cooked lobster?- Yeah.- Of course it is.
1:25:26 > 1:25:29- Cos if it was raw, the lobster would be blue.- Yep.- All right?
1:25:29 > 1:25:32And then if you can decorate the lobster on the slate,
1:25:32 > 1:25:34that would be great, as well. So, we put that on there.
1:25:34 > 1:25:37- Ready for the rice, James? - Yeah, in the second, not yet.
1:25:37 > 1:25:39And then I'm going to put in the lobster now.
1:25:41 > 1:25:43That's going to go in. All right?
1:25:43 > 1:25:46This is great. Thai is my favourite food.
1:25:46 > 1:25:50- Happy with this one?- Yeah.- So we're going to add some fresh coriander.
1:25:50 > 1:25:52Cos you make a nice green curry, don't you?
1:25:52 > 1:25:54- I make a nice one? - Green curry, yeah.
1:25:54 > 1:25:57Well, I've cooked one meal in my entire life
1:25:57 > 1:25:58- and it was a green curry, yeah.- Oh!
1:25:58 > 1:26:01- And it was...- And was it nice? - It was nice.
1:26:01 > 1:26:04- Yeah?- It was nice, I think. Yeah.
1:26:04 > 1:26:08Well, the secret with this is, once you put the lobster in...
1:26:11 > 1:26:14- ..bit of salt.- Is this a dish you've cooked before, then?
1:26:14 > 1:26:16- No.- Or did you just make it up cos I told you this is what I like?
1:26:16 > 1:26:18Making it up. It's a bit hot, but it's all right.
1:26:18 > 1:26:21- Yeah?- Yeah.- Bit spicy hot?
1:26:21 > 1:26:23- Yeah.- Yeah.
1:26:24 > 1:26:27You can reduce the chillies down, if you want.
1:26:27 > 1:26:30JAMES COUGHS, GREG LAUGHS
1:26:30 > 1:26:32It's not that fish monstrosity coming back at you, is it?
1:26:32 > 1:26:34- No, it's not. It's just a bit warm. - Right.
1:26:34 > 1:26:36But it's all right.
1:26:36 > 1:26:39- You like hot curries?- No. - Oh, well, you've had it.
1:26:39 > 1:26:42- No, I despise them. - You've had it with this one.
1:26:42 > 1:26:43This is pretty hot.
1:26:45 > 1:26:47Right, lobster meat going in...
1:26:47 > 1:26:49like that.
1:26:49 > 1:26:51So what's the DVD called, then?
1:26:51 > 1:26:53It's called The Back Of My Mum's Head, thanks for asking.
1:26:53 > 1:26:56- Right.- It's out now. It's just come out.- It's coming out now?- Yeah.
1:26:56 > 1:26:59- Good.- No, it's out now.- It's out? - Yeah.- Look, throw this in there.
1:26:59 > 1:27:02So, where are you going on your tour next, then? Whereabouts...?
1:27:02 > 1:27:04I'm going to Nottingham and then I'm going all over the shop.
1:27:04 > 1:27:08Yeah, and I'm coming back to London for a week at Christmas.
1:27:08 > 1:27:11- This is... Look, fragrant rice. - It looks amazing.
1:27:11 > 1:27:13Lobster curry.
1:27:13 > 1:27:16You've got a bit of lemon.
1:27:16 > 1:27:18Lime, sorry.
1:27:18 > 1:27:20Bit of lime, you might need this to cool you down
1:27:20 > 1:27:22cos it is a bit hot.
1:27:22 > 1:27:25I'm a bit worried, if you're saying it's hot.
1:27:25 > 1:27:27- It is hot.- It's definitely spicy. - Is it?- Yeah. Quite punchy, that one.
1:27:27 > 1:27:30- It's proper hot, is that. - Yeah.- Right.
1:27:30 > 1:27:32And then we just put a little bit of coriander
1:27:32 > 1:27:35- to cool it down a little bit. - Lovely.
1:27:41 > 1:27:43- Am I eating it now?- Yeah.
1:27:43 > 1:27:45Just with my fingers, yeah?
1:27:45 > 1:27:47I'll just slam my face into it?
1:27:48 > 1:27:49Thank you.
1:27:51 > 1:27:54- I'm warning you, it's hot. - It looks great. It looks lovely.
1:27:54 > 1:27:56- How hot is it?- Hot.
1:28:00 > 1:28:02Oh, it's hot, all right.
1:28:02 > 1:28:03It's delicious.
1:28:05 > 1:28:07- Thank you.- You might need that.
1:28:07 > 1:28:10As I asked for, a vase of wine.
1:28:12 > 1:28:14It's a bit warm, is that!
1:28:14 > 1:28:16Those chillies are hotter than they were in rehearsal.
1:28:16 > 1:28:19- Yeah, that's got a kick, hasn't it? - LAUGHTER
1:28:19 > 1:28:21That has got a kick.
1:28:26 > 1:28:28I think that one's too spicy even for me!
1:28:28 > 1:28:30Maybe a couple of less chillies next time.
1:28:30 > 1:28:33But Greg seemed to enjoy the vase of wine to cool things down.
1:28:33 > 1:28:34Like the style.
1:28:34 > 1:28:37I'm afraid that's all we've got time for on today's show.
1:28:37 > 1:28:39I hope you've enjoyed taking a look back
1:28:39 > 1:28:42at some of the delicious recipes from the Saturday Kitchen archives.
1:28:42 > 1:28:44I certainly have. Have a great week and see very soon.
1:28:44 > 1:28:46Thanks for watching.