27/11/2016 Saturday Kitchen Best Bites

Good morning, I'm Matt Tebbutt and I've got a deluge of delights

on this week's Saturday Kitchen Best Bites.

So please put your feet up, and enjoy the show.

Welcome to the show.

I'm back with another fabulous line-up

of top chefs cooking mouthwatering food,

and a bevy of famous faces eager to get stuck in.

Coming up today...

James Martin is making the perfect bar food,

scotch eggs with home-made mustard, for the lovely Gaynor Faye.

Master of seafood Nathan Outlaw

serves up some fish burgers with a twist.

They're full of his signature West Country flavours,

and he's using whiting, which is not only sustainable,

but also won't break the bank.

And the peach and cider rolls are a triumph.

Plus Norfolk's finest,

the brilliant Michelin-starred chef Gordon Blackiston

has a very simple but effective braised breast of lamb.

It's all about slow-cooking with this cut, which is rolled,

sealed and braised for four hours until it falls off the bone.

He dishes it up with artichoke puree and sprouting broccoli,

a seasonal extravaganza.

And at the omelette challenge hobs today

are Rick Stein and Chris Evans,

who was stepping up to the plate for the first time.

Then it's over to Jun Tanaka,

who's just been awarded a Michelin star for his first restaurant.

Congratulations, Jun.

He's cooking venison in a spiced salt crust with caramelised chicory.

Quite a showstopper, can't wait to see that one.

And finally, comedian and actor Greg Davies

faces his food heaven or food hell.

Did he get his food heaven,

lobster Thai curry with basmati rice and coriander cress?

Or did he end up facing his food hell,

sweet-and-sour monkfish and deep-fried cabbage?

You can find what he gets at the end of the show.

First up, the first female British chef

to hold and retain three Michelin stars, Clare Smyth.

This brilliant brill recipe, cooked in seaweed with cocoa beans,

clams and fennel, shows just why she is at the top of her game.

-It's great you're on the show, Clare.

-Nice to be here.

Good to have you on.

Now, what are you going to do? Are you going to do brill, turbot?

-Yeah, brill.

-Nice little dish.

-You could have used either fish, really.

-Yeah, absolutely.

We're just going to cook it on the bone in a cocotte with some seaweed,

so I'm going to get the fish on straightaway.

Sounds good.

-This is actually, obviously, just half a fish.

-Yes.

We've just trimmed out sort of the frills of the outside.

Nice serrated knife, straight through the fish.

Now, you would always try and buy stuff on the bone, really,

at the restaurant?

Yeah, actually, we buy all of our fish on the bone.

-It's good for the guys, if nothing else.

-Yeah.

And also, you see the quality of the fish.

You know, you see the eyes are all nice and bright and the gills...

But, yeah, we do this dish in the restaurant very similar.

-Yeah?

-We use turbot in the restaurant.

So first of all, I'm just going to colour it off.

But you do it literally en papillote, don't you, really?

Yeah, we use this paper.

It's called a fata paper, it's like a see-through bag.

And we tie it up, and we open it in front of the guests.

So they can smell all the wonderful sort of seaweed.

And then we'll take it off the bone in the restaurant, but today,

I'm just going to serve it on the bone.

I'm going to cook some clams to go with this,

cos you want some of this for the sauce.

-Yeah.

-There you go.

So clams, shallots, lid on, and we cook those quite quickly.

-Yeah, in a bit of white wine.

-You want to get some colour on that one.

This is seaweed, we've got dulse,

which obviously grows everywhere.

This one's nori,

this slimy one.

And we've got sea lettuce.

Yeah, you've mentioned it grows everywhere.

Ireland and Wales predominantly use the most amount of it,

-though, don't they, really?

-Yeah.

They dry it, put it with butter and loads of different things.

It's also... I mean, it's just incredibly good for you, as well.

It's full of iron.

There you go.

Instead of your chicken and your broccoli, there you go.

Good to go. I could have that.

But we used to eat it dried.

It's sort of a Northern Irish speciality,

they just dry it, throw it on top of the rocks, dry it out,

and then sell it in sort of paper bags for ten pence a bag.

Yeah, and you grow up eating that, you grow up nice and healthy.

Other than packets of crisps or something, but...

I mean, I ate plenty of those as well, but...

And over here, we've got some cocoa beans as well.

These are actually fresh.

You can buy them dried, you just soak them overnight.

I think it's one of the first times we've had cocoa beans on the show.

If you were doing them dried,

you would basically soak them and then just boil them traditionally?

Yeah, treat them like a normal sort of pulse.

I like to cook mine in 50% chicken stock and water,

-so it's quite light.

-Yeah.

Little bouquet garni in there.

And then just kind of season them at the end of cooking.

OK. Tell us about the restaurant, then, cos you...

-You're now, you've had a bit of a refit...

-Yeah.

-..at the restaurant, there.

-Yeah.

You've got a... You've got kind of like a chef's table,

but not really a chef's table.

-Well...

-More intense than a chef's table.

We've... We didn't really have space for a chef's table.

We also wanted to do something different.

So we call it the inspiration table.

So it's, rather than, you know,

sort of the guest coming into the kitchen,

we get a chef going out to the table.

And...they kind of...

We do sort of most of the food at the table,

-and there's interaction with each course with one of the chefs.

-Yeah.

So it's for, really, people that are really, really interested in food,

and, you know, finding out all the details,

and they can sort of grill...

grill the chefs as they're cooking, and find out all about,

sort of the reason why we do things, the produce...

I mean, that's quite new, because, you know,

often when you think of three stars, three Michelin stars,

you think of, you know, everything's behind the scenes and...

It's still behind the scenes, and...

-You're bringing that into the restaurant itself?

-Yeah.

And I think it's just great to share our passion with the guests,

and I think that sometimes, you know,

people don't realise the story behind every ingredient,

or the history behind... Or the people,

the growers and producers, and I think it's great to do that.

To share that with people.

That's going into the oven for five minutes.

So, just to recap, you've got...

In there, you had the butter, you've got the capers...

The shallots, the clam juice,

and then that's all gone in the same pan,

and then we've just... It takes about five or six minutes.

-Then next of all, we're just going to drain off our cocoa beans.

-Yep.

We're going to make a little puree out of it.

How long have you been at Royal Hospital Road now? Cos...

A long time.

You've been there a long time, how long have you been in total?

-Maybe, like, ten years in total.

-Yeah.

A long time.

It is...

something that takes a lot of dedication, you know,

working in a three-star restaurant.

It's...

I'm pretty much there every lunch and dinner.

Yeah. And what about creating a dish for the restaurant, as well?

That must be quite difficult. Cos you're intense all the time...

-Yeah.

-You know, when do you ever get a chance to sort of, you know,

test out new things and new ideas? Or is it...?

Well, one of these...

One of the things with this inspiration table,

we've set ourselves a task that we're actually going to...

We cook new dishes on there all the time.

So a lot of our regulars do the table, and I've set myself this

sort of task, that they're never going to eat the same dish twice.

And that really...

So, they have a whole tasting menu, and it's maybe, sort of ten courses.

And...

So it's really pushing us to create new things.

And also, with that sort of, chefs going out into the dining room,

you smell things and see things differently in the dining room

than you do in a kitchen environment.

-It's actually quite amazing.

-Yeah.

-The guys feel...

When they go into the dining room, they just go,

"Oh, I didn't realise that smelled like that."

-When you open the bag for this, for example, or...

-Yeah.

And it's really good for the cooks,

to see the feedback of the guests.

And so, already, we've actually created quite a few new dishes

that end up being served in the dining room.

So that's the whole thing about the inspiration table,

that's really helping us to get inspiration in the restaurant.

Cos you still must keep the traditional sort of recipes on,

or traditional dishes, you keep them on all the time?

-Yeah, we have our classics.

-The trademark dishes?

I think every restaurant does.

Certainly, your signature dishes,

the things people come back for time and time again.

-But... Yeah.

-So what are we doing in there, then? What...?

OK, we're just making a little bit of puree with the cocoa beans,

and you're going to dice that little bit of fennel.

-Yeah.

-And we're just going to cook it

with a little bit more of the stock for the beans.

-So it's finely diced fennel...

-Yeah.

Put a little bit of olive oil in here,

-just to make it nice and smooth.

-In there.

And we want a touch of...

Yeah, little bit of dill.

And we're going to just take the rest of that bulb of fennel...

-..and shave it...

-Shave that, yes.

-..to make a little fresh salad.

So when you put that dish in the oven,

this is what you mean by... You do it in the bag.

-You then place it in the oven like that and serve it.

-Yeah.

-Not as we are doing it now, it's a variant of it.

-Yeah.

Obviously, it's probably not that easy to get

that special cooking paper at home, so...

But you could, just a cocotte works absolutely fine,

it does the same job.

Just get this a little bit finer...

And then we want to pick those clams, as well.

-And we're just going to finish...

-They're done?

..those beans.

So you've got the clams in there. That's that one.

And you've mentioned the different types of seaweed here.

-You've got three different types?

-Yeah.

But if you couldn't find them, and you could only buy the dried stuff,

you could reconstitute and just use that?

Absolutely. And I think you have to be quite careful,

as well, because sometimes the seaweed actually can be quite salty.

So you have to rinse it off really well.

-Right, well, that's nearly...

-So that's that done.

..there. I'll just put a little bit of olive oil in there

-for you, as well.

-Yeah. That's the puree.

-So just a little bit of oil in there.

-Yeah.

And I know you want to add...

I've got the fennel in there, nothing else,

there's just the fennel and the beans.

-Yeah. Just going to put a little bit more butter.

-Sounds pretty good.

More dill in there.

-A little bit of the dulse.

-Yeah.

And that brill should be about ready now, I hope.

-About a minute left, I think.

-A minute left.

So we're just go to make the little salad on there like that.

A little bit of lemon juice...

And I take it you've got to be careful...?

Not too salty, then, I take it, with this?

Yeah, absolutely.

-Touch of olive oil.

-Yeah.

-There we go. And a little bit of lemon juice.

-Little bit of lemon.

But how does it feel for you? I mean, there's only four...

Is it four women in the world that have got three stars?

I'm not sure if it's four or five.

I always lose count.

You're always so focused on what we're doing.

Yeah, there's not...

-Not enough, that's for sure.

-Yeah.

Um... Yeah, it's...

Why do think that is, then? What...?

Um...I don't know, people always ask me that, and...

You know, I don't know what... I don't know. You know, it's...

For me, coming through kitchens was no different to...

to anyone else. You just work hard, it's all about...

you know, talent, you have to be passionate about doing it,

and it doesn't matter where you're from,

what style of food you're cooking... You know.

-So that's all in there.

-There you go.

I'm going to go get the fish,

cos I know you want to drain that out and put it into there as well.

-I'll just put out a bit more oil.

-Just take this...

-This has had five minutes in here.

-Yeah.

-And you want me to drain this and put it...?

-Yeah.

Little bit of the sauce in there. So I'll let you take the fish out.

I'm just going to take the fish out, yes.

Obviously, all the juices of the fish,

all that seaweed, everything...

It's all adding flavour.

So it's quite good, cos all the sauce,

and it's all just the cooking juices from the fish.

And we'll just let that sort of emulsify up.

-Yeah. You want a bit more dill in there?

-Yeah, please.

OK, I'll let you start plating it up...

Just put the clams in there, as well, just at the last moment.

-I'll let you start plating it up.

-OK.

-Little bit of black pepper, I presume?

-Yes.

Just a touch.

So this cocoa bean puree is just beautiful, really luxurious.

And we're just going to...

It holds all the sauce in.

Quite an unusual sort of taste with that, as well, this.

This is my favourite bean.

They make beautiful soups.

There you go.

OK.

Spatula.

They're actually quite...

Yeah, they're really tasty.

So, yeah, that puree just kind of

holds in all that lovely sauce and the juices.

Here's your fish.

Fish going in there.

And wherever possible, you recommend, you know,

keeping it on the bone, really?

Yeah. Because, you know, there's all...

Turbot or brill is just such a gelatinous fish,

and it keeps it all nice and moist.

And then, finally, you've got these wonderful little...

Yeah, they're sort of little tiny, baby, baby fennel.

Look at that, that is a baby fennel.

-These...

-Look at that.

-The guys up in Perthshire grow these.

And their produce is just stunning.

Really, really beautiful, tender little stems.

And then we've got some bronze fennel as well.

So, tell us what the dish is again?

So, it's brill cooked in seaweed with cocoa beans, clams and fennel.

Brilliant, isn't it?

Absolutely brilliant.

You're in for a special treat now. Look at that.

-Amazing, that looks great.

-Massive prawns, brill, parkin...

Back to broccoli on Monday.

Fill your boots, dive into that one.

Fish is good, and I love seaweed as well.

-Now, it's got the bone in the centre.

-Yeah.

-So you peel it off from the outside.

-Yeah, we go from the outside.

But those beans are really... I mean, fantastic flavour.

I just love them, yeah.

Well, that would impress at a dinner party.

And good to know it would work with turbot, too. Thanks, Clare.

Now, coming up, James wows Gaynor Faye

with his scotch eggs and home-made honey mustard.

But before that, it's over to Rick Stein,

who is also enjoying a bar snack in sunny Goa.

I've met people in Goa

that arrived here off a plane years ago, and have never left.

They can't leave.

You feel a bit sorry for them,

that they haven't got the strength of personality to leave,

but you can understand why,

because it's so seductive.

In fact, it's so like the land of the lotus-eaters,

it's not true.

This is Siolim in Goa,

a place I've known and loved for the best part of eight years.

To buy food here is a real joy.

The variety of seafood, spices,

vegetables, is quite staggering,

and incredibly cheap.

I want some of these, these ones.

Nice, small fish. What are they?

-Nice.

-Nice, yeah.

-Yes.

-Fry them?

-Yes.

-Yes.

What are they called?

'I think one is expected to barter here,

'but it's really difficult to put your heart and soul into it,

'because everything just costs a few pence.'

In the Odyssey,

Odysseus was blown from island to island,

and found himself stuck in the land of the lotus-eaters,

where his crew simply lost the will to go home,

because they fell under the spell of the lotus plant.

Goa has that sort of effect on me,

with all its heavy-scented spices

and its abundance of fish.

At the end of a lovely day like this,

what I really like is a cold Kingfisher beer...

..and a plate of papads.

Now, these are papads.

First of all, you get a hot frying pan

and put a bit of oil in it,

and then you chuck in some onions.

And you go fizz, fizz, fizz,

turn them over till they're nice and brown.

Then you throw in some chopped tomato,

turn that over and squeeze it with your fish slice,

so that it all sort of squidges and squashes,

and you're trying to make a sort of paste out of it.

Cook that till it's really quite dry,

then you throw in some prawns.

You get prawns down at the market here,

you can buy about a kilo, you know, a couple of pounds,

for about a quid!

Just little ones, but they're fine for this.

Chop them up, throw them into the frying pan

and turn them over.

Turn them, turn them, turn them, turn them.

Then you add some finely chopped chillies, green chillies.

Just slit them open, take out the seeds with a spoon,

finely chop them.

Now you add a big splodge of chopped up ginger,

OK, very finely chopped.

And then some chopped up garlic.

Stir that in.

Now, you add a couple of spices,

a big pinch of turmeric,

and then some chilli powder, or cayenne pepper for a bit of heat.

Then plenty of lime, a good squeeze of lime, right the way over,

and turn that in, and then season it just with salt,

and then just set that aside, leave it to cool down a bit.

Now, what you do is you take some of those poppadoms called papads,

they're the little ones,

and they're sort of flecked with chilli powder,

so they're a bit hot.

And you put about a tablespoon of the mixture

in the middle of one of those discs,

then you just roll those up,

push them down tight,

and seal them up with a beaten egg.

Brush the two ends of the papad with egg,

and just fold the ends in to stop the bits coming out.

Then you drop those papads into very hot oil,

about 190 degrees,

and they just go, "Whoosh!" like that.

And then fry on one side for about a minute, minute and a half.

Turn them over, another minute, minute and half on the other side.

Then you take them out of the oil, trim the ends,

cut them in half, cocktail sticks,

lots of lime...

And there we go.

Wow. Wow.

Was anything better designed to go with cold beer?

I don't think so.

My mother always thinks that Cornwall,

like Goa, is a bit of a lotus land.

There's something about it

that makes you want to stay there forever,

and because it's my home,

it's great to come back.

But it's also great to bring back those influences and recipes

to my own kitchen.

Well, this is another dish I got in Goa, in fact.

But I thought it was more appropriate

to cook it back in Padstow, because it's quite fiddly

and these are the sort of dishes we do in the restaurant.

And it's called Goan lobster masala.

Now, first of all, what you have to do

is get all the meat out of a lobster.

First of all, you cut the lobster in half, like this.

Out with the tail meat,

which comes away in one great, big chunk.

And now we take all this soft head meat out

which, for want of a better word, we call gunge, I suppose.

But it's excellent, beautiful taste.

And we want that in the masala as well.

Now, just in the other section here, we've got the stomach,

which you can't eat, really.

It just looks a bit like a plastic bag, so we take that out.

And then the rest of the head meat.

Now, you can, if you like,

take all the rest of this away.

But I like to leave it in the dish, because it's something to chew on,

for those that like that sort of thing,

after they've finished the main part of the meat.

Now, let's just take the meat out of the claw sections.

Incidentally, these lobsters are local ones, but you can,

for this dish, easily use those ones from Canada or North America.

The masala is so well flavoured,

and they're much cheaper.

So again, I'm trying to be sort of user-friendly in this series,

I'm trying to get things from supermarkets and fishmongers

that are easy to get.

And see, that comes out in a lovely chunk of meat.

You know, you can take the little, thin filigree of sort of

cartilage out of the middle of the claw, but I like to leave that in

so that you get a nice shape for the claw in the finished dish.

So we just cut all these bits of tail meat and claw meat up

into sort of chunks, about inch chunks, just like this.

And the claw meat.

Like that. That's fine.

So let's go on and make the masala.

First of all, masala paste, home-made, jolly good.

Green chilli, ginger, garlic,

salt, these limes are for the salad at the end,

and onion.

So, first of all, the onion.

About that much.

And some garlic.

There we go.

Some ginger.

Some green chilli next.

And now, some masala.

Now, this is actually a recipe from Goa for masala.

And it's a sort of general purpose sort of fish masala,

and masala is just a curry paste, but made fresh

so it's all nice and wet and smells absolutely lovely.

So now, all I have to do is just fold the lobster in.

And by fold, I mean,

you don't want to break it up any more than it is already broken up.

I first had this dish in a restaurant out there in Goa.

They use the... What we call crayfish over here.

You can use them here, but they're actually more expensive,

and I don't think they've got such a good flavour.

I think our lobsters, or American lobsters, are the best.

And you just turn it over in the masala.

Just like that.

We've just got to put it back in the shell now and serve it up.

And I've warmed the shells up in the oven,

so that everything's nice and hot.

I think... You need, what, let's think...

about a pound and a half lobster,

or two one-pound lobsters for two people.

So just two of those would be absolutely fine.

Must admit, that looks rather special.

Normally, I don't care for putting lobsters with strong sauces,

but if they are these, you know, cheap American lobsters,

which is fine, they still taste jolly good,

I think that's perfectly OK.

Now, look at that.

Now, we're just going to serve that up

with a simple Indian salad, and some naan bread.

Great thing about this salad, when I first saw it, I thought,

"Well, there's nothing much to that.

"I mean, it's just cucumber with lime and salt."

But it just works so well with the lobster.

So just a good squeeze of lime,

and it's like so many things in Goa,

not many ingredients but they all work perfectly well.

Plenty of salt, and that's it.

There you go. Two great dishes from Rick, there.

I particularly like those prawn poppadums, his favourite bar snacks.

And one of my favourite bar snacks with a pint has to be

the brilliant Scotch egg.

Fantastic, and so simple to make.

And I'm going to show you how to make one now.

-And you're a big fan of Scotch eggs, aren't you?

-Oh, yes.

Absolutely fantastic. Scotch eggs, and I'm going to show you

how to make your own mustard, as well.

-I'm going to do a little bit of mustard mayonnaise.

-Oh, lovely.

So first thing, what you need to do, start off with a bit of clingfilm.

Clingfilm's quite important for this, and I'll explain why.

What we can do is we can take our little eggs...

Now, what I've got is, I've got some hen's eggs here,

medium hen's eggs, these have been soft-boiled.

But I've got some quail's eggs as well, cos they're really small,

you can actually make this out of quail's eggs.

So wet your hands first.

We've got some sausage meat.

Now the thing about this is,

get some really good-quality sausage meat.

Place a little bit of this...

..on the clingfilm, like that.

And then you can take your egg,

obviously, if you're doing one of these, the larger one,

you can use a bit more of the sausage meat.

But you could actually,

if you didn't want to buy sausage meat like this,

you can just get really good-quality sausages,

take them out of the skins, and use that.

And then we can fold this over...

-..till you've got, like, a little parcel.

-Wow.

James, could you use sort of a vegetarian

sort of stuffing or something?

What? What's that?

THEY LAUGH

A what?

A vegetarian Scotch egg.

But it wouldn't be a Scotch egg, then, would it, really?

If you want to coat it in lentils, love, you can coat it in lentils.

-I'm going to have mine with pork meat.

-Yeah.

But then what we do, OK, so we roll that up.

Now, the idea is, we flour this.

So into flour, into egg, and into breadcrumbs.

I would use these little Japanese breadcrumbs, as well.

They crisp up much nicer than normal...

Where can you get them?

You can buy those in sort of Asian food stores and stuff like that.

Supermarkets are actually starting to sell them. Delicatessens.

That's the panko ones, James, yeah?

It's from the middle part of the loaf,

and what they do is they almost shred it,

-and they crisp up so much nicer.

-Nice.

So in with the flour, in with the egg,

make sure it's really well coated in the egg,

and then in the crumb, like that.

It's like... It is a whole meal in one little...

-Well, it kind of is.

-Yeah.

-And it was actually invented...

-A lot of people think Scotch egg's from Scotland.

-Yes.

It's not, it was invented in about 1738

by Fortnum and Mason's, of all places.

-Really?

-That's where the Scotch egg came from.

But these are nice sort of lovely little dishes, they're...

I mean, they're just...

My history of Scotch eggs is the worst thing,

when you're at weddings and you get rolls and rolls of Scotch eggs...

Vol au vents. That sort of thing.

-But what you do is you can make these in advance...

-Yeah.

..pop them in the fridge,

and then just deep fat fry them when you need them.

Small ones like that will probably take about two or three minutes,

and then the big ones we've got in there, probably about eight minutes.

But I'm going to serve this with a little bit of mustard.

So, history of food for you, I mean as a child,

must be like mine really.

Brought up in Yorkshire, and that kind of stuff.

Just all fresh, I mean, right from a very early age,

I remember having lots of fresh vegetables.

Really crispy, crunchy... You know, she always did them al dente,

when people were pureeing their sprouts in pressure cookers.

-My nana, sprouts went on with the joint of meat, exactly.

-Yeah!

-40 minutes for some sprouts.

-Yeah.

But my mum was always very much into keeping us healthy,

and giving us the best diet we could possibly have.

-And have you sort of progressed that on to your kids, as well?

-Yeah.

Cos you've got a couple of kids, now.

So are you teaching them the same...?

Well, Lily and Oliver basically have what myself and Mark have.

We've never done, like, kids' food for them,

-and then we have the really nice stuff.

-Yeah.

Even from being babies, you know, when I used to puree the food,

it would be the food that we had.

And you've kind of banned all fast food, and banned...?

It's not banned...

I mean, we do things like healthy chips, you know,

we'll just put potatoes in the oven and Mark coats them with olive oil,

and puts them in the oven and things.

-Mark is your partner, who's the...?

-Who's the aspiring chef.

-He's a serious cook, then, is he?

-Yeah.

Oh, yeah, he's got the burns to prove it.

Well, if he's watching this, he can make his own mustard now.

Cos... Anyway, I've got some mustard powder, bit of water,

some cider vinegar, cos you need vinegar in there.

Give this a quick mix and, then,

what I've done is take the mustard seeds,

and all you do with these is just take the mustard seeds and

get a kettle full of boiling water, or a little bit of boiling water,

-put it over the top, and they start to puff up and expand.

-Nice.

Otherwise, you've got to keep them longer in the fridge,

-because once it's mixed with all the liquor, they'll expand.

-Right.

But the other flavouring that I'm going to put in here,

and this is where you can really change your mustard totally,

you can put... If you wanted orange mustard,

-you could just put orange juice in.

-Right.

-Which is obviously not for you.

-I'll leave that one, then.

-Yeah, leave that one.

-Is that honey?

-Yeah, honey.

Some honey, and you've got honey mustard.

Alternatively, you can put beer in there, beer mustard.

But basically, the simple thing is, it's just this mixture.

And then what you do is basically just stick this in the fridge...

-Yeah.

-Which hopefully...

Would this be a dish, Gaynor,

that fits into your new healthy eating regime?

Well... The deep... It's just the deep fat frying bit

that's probably not so good.

I'm kind of wondering, James, is this just your regime?

This is just mine, mate, this is...

Scotch eggs, doughnuts, pork pies...?

Yeah, what's going on, there?

This is what I wanted. This is...

You're going to have to do this.

Cos you've actually just got your fitness video out, as well?

Yeah. You're going to have to do this,

after all the doughnuts and pies and Scotch eggs.

-So, you've got a little...?

-My little...

-Fitness video.

-Me and Daniel, Daniel Whiston, who was my skating partner.

-Right.

Basically, we just wanted to do a really fun, simple workout routine.

I kept getting asked...

-Is there such a thing?

-Well, there is, yes.

-Is there?

-Because I just wanted to...

-It's my idea of hell.

-No, it's not, though!

-OK.

Because my idea of hell is going, you know, doing routines

that are too complicated and giving up at the first hurdle.

And that's why I wanted to do something that...

-You know, I'm a working mum, I've got very little time.

-Yeah.

I wanted to do something that people could just watch,

and have a giggle at. I mean, Dan's just such a laugh,

and he devised the programme for me.

And I just said to him, when he was doing it, I said,

"You've got to make it fun, and you've got to make it simple.

-"And, you know, so that everyone can do it."

-And apart from...

And even you can do it! Course you can.

-I don't know about that.

-Yes!

And apart from that, you're writing as well, at the moment?

I am. I've got my own...

I'm really, really, for the New Year,

I want to get my own project off the ground.

-Fantastic.

-So...

-Well, best of luck, anyway.

-Thank you.

But I don't know where we get from a fitness video to Scotch eggs.

But this is about it.

Well, I will try it.

Look at this.

And this is the secret of it.

Oh, wow!

-Look at that.

-That looks gorgeous.

And we've got the little one, there.

-A little baby one!

-Little baby one.

-Oh, wow.

-And literally, you just...

-That is just...

I've never seen a Scotch egg that looks that perfect.

But now you've got to taste it.

So you'll have to do a bit of a workout to get rid of it.

SHE LAUGHS

-Dive into that.

-I'm not that neurotic.

And then you've got mustard mixed with a bit of the mayonnaise.

Well, how do I actually...? Do I stick it in?

There's no pleasant way of doing it, you've just got to dive in.

-Mm! Mm!

-Good, that?

And also, what we've got, is Ollie, our wine expert,

has got a beer to go with it.

-I love beer.

-Got a fantastic...

LAUGHTER

That isn't good for the health, is it? But I do love beer.

It's called Deuchars,

it's an award-winning beer from Scotland.

But because you're on a fitness regime,

you can have the Scotch eggs, I'm having the beer!

A great recipe if you're planning a Christmas party.

Make them in advance and pop them in the fridge

until you're ready to fry them.

No stress, and lots of new best friends.

Now, today we're taking a look back at some of the tastiest recipes

from the Saturday Kitchen archives,

and there are still loads of inspiring dishes to come.

Up next, Nathan Outlaw, one of the masters of the British seafood,

is cooking up some fish burgers that tick all the boxes.

Sustainable fish, value for money,

interesting flavours and you can freeze them, too.

Take it away, Nathan.

-Good morning.

-How are you? You've got a collection of you now.

There's not just yourself, there's Paul and Rick Stein there as well.

It's great. North Cornwall is fantastic.

The whole of Cornwall is really, really good, so, proud to be there.

So, what are we cooking then? What are we doing?

So, we're going to make some fish burgers, using the whiting.

We're also going to make a tartare sauce. We've also got

the ingredients to make some cider buns, West Country.

-Right. Cider buns, which you want me to get on with now.

-Yes, please.

-Two types of flour.

-That's right, yeah.

-We've got granary and normal bread flour.

-Right.

Then you're going to use... What have we got in here? Some salt,

bit of yeast, touch of butter.

Now, the starter that you've got in here is quite unique, this one.

-So, tell us about that.

-What we've got there is some peach juice,

which is fermented, which sounds a bit strange,

-but what that does is it gives the bread some character.

-Right.

So, you get a nice character there, which we want from the flavour.

Cos it's a bit boring, bread, if it's just plain, so, yeah,

we've got a bit of peach juice in there and

we've also got some cider that's going into it.

So, it gives lots of flavour, West Country flavour as well.

-West Country.

-Not that there are peaches growing in the West Country

- maybe at the Eden Project.

So, tell us about this stuff.

This is the sustainable fish that you use in this, whiting.

Well, I was standing in the market in Looe last week and whiting

is one of those fish that you really see

a lot of, but it's not really used that much.

Now, it's really very affordable, extremely cheap, actually,

and it's something that's plentiful, and it's also one of those fish

that's good to introduce people into eating fish.

So, it's not too strong, it's white,

that's the reason why I'm adding shallots and garlic and

a bit of chilli to it, cos it needs a bit of help.

It can be a bit bland.

-Is it easy to get hold of?

-It is, yeah.

Any good fishmonger and, yeah, you can get it in some supermarkets as well -

should be able to get that for you.

But you could use cod, you could use hake, you could use ling.

You know, any of those cod family fish will work.

What does it look like? Does it look like a haddock.

It's very similar to a haddock and a cod, yeah.

The same sort of look, but they're slightly smaller.

-They don't grow as big.

-Right.

But, you know, it's one of them fish I think that's not really used

enough and it's not going to break the bank when you use it, as well.

Yeah. Now, I've got this bread on the go here.

We're using some of this cider to sort of combine it all together,

which is quite unusual, instead of using water.

Yeah, that's right.

I also do a beer one, as well, which is quite nice,

and you can also do, erm... I've done a beetroot one as well,

using the beetroot juice, which is nice.

So, you know, be a bit more creative than just sort of

straightforward brown or white bread.

So, once you've left it to prove, we end up with this one here.

That's right.

Leave it for about an hour in a warm place and it'll come up like that.

We'll need a little bit of flour.

Where's my flour?

And what I'm trying do with this dish, James, is really show

that, yeah, it is a burger, but you can make them a bit more exciting.

It's really to show people that fish doesn't always have to be

complicated, it can be quite simple,

-and this is actually a really good one to do for a big party.

-Yeah.

If you've got a nice big barbecue, maybe. Wrong time of the year at the moment,

but, even at Christmas time, you could do something like this like

this if you've got a lot of people coming around. It's quite simple if you've got everything done.

They freeze really well, as well, so you can make quite a few of them.

Right.

Cool. Get a bit of this.

Now, how's the restaurant going, then?

Because, not only have you got the one in Cornwall -

well, a couple down in Cornwall - you've ventured into the Smoke,

-you're in London now...

-That's right, yeah.

..with a new venture.

Yeah, eight weeks ago, I opened a restaurant at the Capital Hotel

in Knightsbridge.

It's a bit different than Cornwall, I must say.

It's a completely different area.

Same sort of people, which is quite nice. It's nice to see lots of

faces that are familiar to me, which is good.

Basically, it's Outlaw's Seafood & Grill.

It's the same sort of concept as we do in Cornwall,

but it's a little bit more sort of urban, I suppose.

-It's taken a bit of getting used to.

-Urban?

-Yeah, urban.

You know, they don't want to... What I've found with some of the guys

in London, they're not into eating the whole fish...

-That's a London trendy word, isn't it, urban?

-Urban, yeah.

It's a little bit different.

It's a bit of a mixture between the two Michelin-starred restaurant

and the grill that we have down in Cornwall, as well.

And Pete, who's one of my chefs, been with me for ten years,

he's chef there and he's doing brilliant.

Brilliant job of coming up from Cornwall to the Big Smoke.

Cos its pretty, I mean, it's a famous restaurant in its own right,

the one that you've sort of taken on.

-It's had some chefs through its doors in sort of recent and past years.

-Yeah.

You've had Richard Shepherd, Brian Turner, who you know very, very well.

Brian Turner, who, I can still tell you, he's still alive.

That's good.

He's actually been into the restaurant in London and

actually come and supported us, which was really nice.

-Brian is an absolute star.

-He's lovely.

-I was with him yesterday.

But there's the type of calibre that's gone through the restaurant, as well.

Were you quite nervous taking something like that on?

Yeah, just a little bit. It was a bit nerve-racking,

the roll call that has been through those kitchens,

but we're offering something a little bit different.

It's very British, it's seafood.

It's surprising, we're an island,

and there's not that many seafood restaurants.

It's one of those things that you'd expect to see a lot of.

No, it's good.

It's nice to be in London, and another big challenge in the

-career of being a chef.

-Yeah.

Right, now these are the cakes that you're actually making.

-That's right, yeah.

-I just need to get these in and get them cooking.

If you just pan fry them in a medium-heated pan,

then straight into the oven for about three minutes at about 180,

-200, depending on what oven you've got.

-Thanks for that, chef.

-No worries.

-180 to 200.

-Make sure you're doing it right, James.

-Three minutes?

-Yeah.

On.

Right, I need to make this mayonnaise that you've got in

there with it, as well.

So, basically, I'm blitzing the whiting with a whole egg.

I'm not taking it too fine,

because I still want the coarseness to it, I want a bit of texture.

And what I've got in here is the shallots,

garlic and the chilli, that I've already sweated down.

The reason why I've sweated down is that you want

to get rid of that rawness.

Now, people think of fishcake,

they'll think of putting potatoes in as a base.

You're not going to do that with this one, this is just purely

the fish, and I take it the egg is a binding agent for this.

You use the egg as a binding agent and there's

a few breadcrumbs going into it, as well.

Does that work with shellfish, Nathan?

-Pardon? Yeah, it would do, yeah. Crab.

-Yeah?

Yeah, it would do, but somebody didn't like it.

If it's mashed in a burger, I'll eat it.

Right, I've got the mayonnaise on here. You can explain what's going on over there.

So, basically, all I've got there is I've mixed in some breadcrumbs into there, as well.

I'm going to chop a little bit of parsley.

You can use whatever herbs you want, you don't have to put chilli

in it, it can be anything you want really, but I like the combination of the garlic and the parsley.

-I think it works really well with the white fish.

-Right.

So, the London restaurant,

is that meat-based or is that still fish-based?

What's the ethos behind it?

I tell you what, we put a few meat dishes on,

and after the first couple of days, we literally had sold a couple of dishes.

It's all about the fish. Everyone wants the fish.

So, we're bringing up the fish.

We're buying fish ourselves at the moment and we're bringing it up

three days a week into London, and it seems to be that that's what people

want, which is brilliant for me, cos that's what I love to cook.

Yeah, so it's good news and it's nice to be in London and

seeing that people appreciate it.

I mean, it's one of those things,

you'd think that we'd have lots of fish restaurants,

but we just haven't.

Yeah.

So, the idea is you've got some breadcrumbs in there,

-just to bind it together?

-Yeah, that's right, yeah.

A few breadcrumbs, and then all you do is you just...

You can make them any size you want.

Just using your hands, just firmly push them together and then,

basically, just mould them. And you just keep these in the fridge.

At this stage, you could freeze them.

And they'd last for a good month or so if they're well covered.

Right, I've got that mayonnaise ready.

-OK.

-So, they're pan frying in there...

-Yeah.

And we want to do a little, quick tartare sauce with mayonnaise.

-That's right.

-Little bit of capers.

Some gherkins, finely chopped.

That's pretty good.

And then...do you want any herbs in this or not?

Or just a little bit of this?

-Yeah, a little bit of parsley in there would be nice.

-Right.

I'll just put these in the fridge and then I'll get on with the salad.

OK. Those bread, how long do you bake those bread rolls for?

About 15 minutes and they'll be ready.

You have to knock them back and prove them

a second time for about half an hour.

-Yeah.

-It's worth the effort though.

Now, as well as this restaurant in London,

you're hopefully trying to set up a new one, as well, aren't you?

Yeah, that's right.

We've just acquired a nice site down on Looe market in Cornwall

and then, hopefully, in the New Year, by sort of Easter time,

we'll be opening another restaurant there. And that's with a chef who

I've known for a long time. I actually worked with him when I worked for Rick Stein.

A guy called Paul Ripley, and he's going to help

me open another restaurant there and it's going to be sort of

a British style on seafood tapas.

Right.

We're using all the fish from Looe market, and Looe market's

one of those markets that sort of needs a bit of support.

It's a smaller market with lots of fishermen that are on day boats,

and what that means is they've actually got very small crews

and they're under a lot of pressure from the bigger boats.

-So, it's quite a nice thing to do.

-Yeah.

So, we're going to just support them and open something that's

going to, hopefully, make them proud of what they're catching.

And, you know, it's a very dangerous job being a fisherman and,

-you know, they really need support at this current time.

-Yeah.

So, hopefully we can help them with that.

-A dangerous and tough job, isn't it?

-Oh, yes, it's very tough.

Right. There you go with the herbs.

Parsley.

Touch of lemon juice in there, as well.

-Tuck all that lot in there.

-Yeah.

-I'll get you these fishcakes.

-Yeah.

On here.

So, all I've got in that salad there is a bit of parsley,

we've got some cucumber, gherkins and capers,

-lemon juice and a little bit of salt and pepper.

-Yeah.

These are great. They just hold together nicely.

It's one of those things.

-It's quite good to get the kids making these, as well.

-Yeah.

My kids are not actually interested in watching us today, James.

-Why's that?

-They're more interested in seeing Tom,

cos they love Miranda.

How old are they?

-They're nine and seven.

-Oh, wow.

They're massive fans of the show and they're like,

"Dad, you know Tom Ellis is on the show with you today?"

And I said, "Well, yeah, I do know,

"but you're meant to be watching me, because I'm your dad."

What's their names? I'll give them a wave.

-Jacob and Jessica.

-There you go.

-Jacob and Jessica. Which one?

-Camera one.

-Jacob and Jessica, how are you doing?

-Oh, they'll love that.

-Thanks for watching the show.

-Thanks, Tom, brilliant.

-I'm looking forward to these burgers your dad's making.

So, you're going to tell us what that dish is.

Which looks like a burger.

OK, these are fish burgers with tartare sauce,

cider buns and a cucumber and gherkin salad.

Easy as that.

Which bit did you do of that?

Erm, I cut the cucumber up.

I've never run around so much in my life. There you go.

Right, over here.

-Wowsers.

-I think there's one each, is there?

-Good Lord.

-Unless you're feeling hungry.

-Are they all for me?

-No, unless you're feeling hungry.

-Amazing.

-Dive in. Tell us what you think.

-I'm going to use my fingers.

-Now, if you can't get whiting,

cos you said the fishmonger can get it, but in a supermarket,

you're going to end up with sort of haddock - would that work as well?

Yeah, any white fish and even things like mackerel.

I've done one with squid, where you blitz the squid up.

-That's probably not one for you.

-So, very versatile, very versatile.

That's amazing.

It's a bit hot, but it's really good.

-Delicious, isn't it?

-Mm!

And that bread, man, you can taste the cider in the bread.

Well done, Nathan, on chopping those cucumbers.

Seriously, though, I'm going to try making bread rolls

with peach juice and cider - true West Country flavours.

Now it's time for some vintage Floyd, so sit back, relax and enjoy.

Dearest, Hector, I do hope your gout is getting better

and the income tax people are a lot happier with you.

By the way, there is an old saying here that would do you

a power of good.

"Those who walk the shore looking for crabs and little things

"that peep out of the sand shall become like the heron -

at peace with the world and all its wonders."

How true.

It does one good to sit around for a while, taking a break from

aeroplanes and dashing around hot kitchens and markets.

It gives one time to ponder the delights of Thai cuisine

and try to sum up the flavours of this brilliant country.

In the north, there are wonderfully hot, red, spicy curries.

Close-up please, Paul. Thank you.

This is made with pork, garlic and nuts and it has a

strong Burmese influence. It's wonderful.

And this light, crunchy dish of garden vegetables, including wood

mushrooms and cauliflower, is strictly Chinese in origin.

And this is my chum, Sam, and he makes a very hot jungle curry

with vegetables and huge prawns.

This has a strong Indian influence.

It's marvellous how all the flavours and cooking styles

come together in one country.

And what, I hear you cry, about the fish?

Actually, the fishing is brilliant here, Hector,

and very good for contemplation.

And so is this - they call it a Neptune stew.

It takes seconds to cook and is made with firm fillets of

snapper, grouper and pieces of squid, lemon grass,

lots of garlic, chillies and always - the mark of Thailand -

fresh, green, crunchy vegetables.

But enough of this contemplation.

Relaxing is OK for a while, but I was dying to get back to

a hot, steamy kitchen - ho-ho.

So, I borrowed one from my brilliant hotel here on Koh Samui

to create a dish perfect for this climate.

The Thais love noodles.

I like noodles and an integral part of any Thai feast

would be some dish of noodles.

Ribbon noodles, narrow noodles, rice noodles, buckwheat noodles,

some kind of noodles.

We're going to do some very simple ones with preserved shrimps

and egg and sweet tamarind syrup.

Paul, these are the ingredients.

Rice noodles.

Beansprouts.

Spring onions, chopped up.

Little slivers of bean curd.

Preserved radish.

An egg.

Some dried shrimp.

You can get that from your Asian supermarket quite easily.

Back here, some lime juice.

Some shallots.

Fish sauce.

Tamarind syrup,

and a bit of stock.

Very simple.

Now, it is very simple for Thai people,

who've been making this since they were about eight years old,

but I'm 48 years old and doing it for the first time in my life, ever.

So, bear with me, there could be some slight,

hesitant little steps, but I'll do my very best.

First thing, we put the shallot into the wok,

swiftly followed by some dried shrimp.

Then some beancurd.

That goes in and fries away, too.

Then a bit of the preserved radish.

Fry that away.

And next, quite nerve-racking because there are about

8 million of Thailand's best cooks all lurking round the back there

watching me doing this thinking, "Who is this strange Englishman?

"What is he doing in our kitchen?

"Why can't he just stay in the restaurant and eat it

"like everybody else does?"

Egg goes in.

Stir round quickly, then we pop in some noodles

and because they're still a bit firm,

a little bit of stock just to soften them.

Also we have to add for flavouring a bit of lime juice.

Squeeze some lime in, add some fish sauce,

and the fish sauce gives the saltiness to Thai food.

They don't use salt in a direct way

but just the salty flavour that this sauce imparts.

But of course a dish of contradictions,

it then has some sweet tamarind syrup into it.

A slightly sweet and sour kind of dish.

And some chopped shallots,

or rather spring onions.

Some beansprouts.

Stir it all around quite nicely.

Would you be kind enough to buzz off backwards?

We'll whack it onto the plate.

Like so.

And a final garnish of dried shrimps, crunched up coconut.

No, it's not coconut, it's peanuts, and a little bit of coriander.

There we are.

Not so long ago, the island of Ko Samui

was minding its own business in the Gulf of Thailand.

Then in the early '70s, a couple of travel writers appeared.

They were bored with Bali and fed up with Goa,

but they loved this island and its people.

And because of them, Ko Samui is changing bit by bit, year by year.

Fortunately, there is a very sensible law here.

No-one is allowed to build higher than the coconut palms.

I hope, for everyone's sake, that it is carved on tablets of stone.

Next to tourism is the enormous business of farming coconuts.

They export 2 million a month and the palms blanket the island

right down to the beaches.

The husks are laboriously separated from the nut

and are used for fuel.

Even the island's distinctive cuisine is dominated by this brilliant nut.

Here, a woman is stoking the fire, which will heat the flesh of the nut,

to extract the fabulous oil.

The coconut provides a living for the whole community, young and old.

As Marco Polo once said,

"The water of the coconut is finer than any wine I have ever tasted."

Mind you, he had been on board a ship for about six months.

This is Nathon, the main town on the island

and the first port of call for the tourists,

who arrive by the boatload from the mainland.

The cost of living is cheap and most of the holiday-makers

spend months rather than weeks.

The trouble is, being out in the East

under the palm trees sleeping on the beach, can affect people.

They go native, they go tropical, they lose all sense of reality.

Absurd, really, when the only way to see a town

is in a decent V8 Jeep.

Proper hat, proper clothes.

British, after all.

Morning!

People are jolly polite here,

but I decide to skip the leather handbag shops

and make for the port.

Coconuts and fishing really is what this place is about.

As a cook, I felt like a dog when it spots a rabbit.

I was surrounded by lots of fresh fishy delicacies

and wherever I looked people were either in the process

of selling fish or catching them.

My appetite was aroused to the extent that I simply had to find

a nice tranquil beach, set up my stove

and cook a dish to celebrate the island.

Personal hygiene is essential on these little desert island mini breaks.

Anyway, a very popular local dish is freshly caught crabs,

which are landed here, cooked with egg, chillies,

vegetables and garlic and shallots and it's absolutely scrumptious.

A quick spin round the ingredients first of all.

These lovely fresh crabs landed here just a few minutes ago

and cut into bite-size pieces.

Bits of spring onion, Chinese celery, wonderful purple shallots,

sweet Thai garlic, red chillies, free-range eggs,

a little light soy sauce,

some roasted chilli paste, very, very hot indeed,

and some chilli oil.

The first thing... I always forget this on these things

because of this difficult bit of trying to get the fat

at the right temperature all at the same time,

so I must put that on straight away.

Then, if you come down, we are going to crush up

some of these shallots and garlic.

Now, not like some cookery programmes I could mention

who borrow electrical equipment

and then find about 11 people to plug it in before

they can grind things up, we use a traditional pestle and mortar.

Very particularly though, because we don't want a puree,

we just want these lovely onions and garlic bruised to get their oils and flavours out of them.

So we've done that.

I didn't do it, a chap called Friday did.

A bit of a joke about desert islands.

Friday? That's a joke, I think, apparently a joke.

Garlic and shallots in there first of all.

Then our wonderful crab pieces.

Now this isn't such an odd dish.

Those of you might be at home now thinking, "What on earth

"is he doing putting eggs over bits of broken up crab?"

Well, all around the Severn Estuary, all the way down the south-west

of France, that's exactly what they do with elvers.

Fried in oil and shallots, eggs broken over them.

Now, lid goes on there till they turn pink, hopefully.

In the meantime, a couple of eggs.

One egg, two eggs,

spoonful of the roast chilli paste.

A little bit of the light soy sauce, like so.

And a bit of the very hot chilli sauce.

And then a fork, give those a good whisk.

And you beat the eggs and the roasted chilli paste,

the soy sauce and the chilli oil,

till you have a smooth omelette-like mixture, by which time, hopefully,

the crabs have turned a little bit pink, which they have.

We now put in our omelette mix.

It's up to you how many eggs you add.

It just coats the oils over the crab pieces themselves.

And then, finally, some Chinese celery leaves.

Some shallots, or rather some spring onions chopped up,

and because we like it hot, a load of chillies.

In fact, I've never cooked this dish before, so I'm going to add

a little bit more chilli oil because I think it could do

with a real bit of yang in it, to really spice it up.

There we are, fresh crab stir-fried in egg with chillies,

shallots, garlic and Chinese celery.

An exquisite little desert island supper, I think.

That simple little dish was brilliant,

hot and spicy and fun to eat with your fingers.

Do you know, I really like eating dishes that naturally fit in

with the landscape and I felt totally at one with the world,

although I wonder what was going through the minds of those fishermen.

Although the majority of the population on Ko Samui are Buddhist,

most of the fishermen here are Muslims.

There's an old saying that those who go to the sea

in little boats and catch the big silver fish and the pink prawns

find their reward in heaven.

I hope they do because they get precious little reward in money.

I'm not religious, but this really affected me.

The young boy casting his net under the unblinking gaze of Buddha.

A timeless image.

I was really privileged to be invited to this lady's garden

to watch her cook lunch.

She starts off by pounding really hot chillies,

garlic and shallots together with fish paste and oil

until the flavours blend, then she pops it into hot peanut oil.

It's important when using a pestle and mortar that you don't make a puree out of the ingredients.

They should be bruised so all the flavours come out.

Anyway, toss this in hot oil for a few minutes

and then add fresh prawns straight from the boats.

The aroma is wonderful.

I wish we had scratch-and-sniff packs in the Radio Times,

then you could smell the food.

Anyway, this is an everyday dish. The perfect lunch.

Now, fresh green beans are added. They are simply chopped

and tossed into the hot mixture for a minute or two,

so they're still crunchy and coated with the wonderful flavours

of the garlic, the fish sauce and very, very hot chilli.

I couldn't wait to try it.

It had that simple elegance and freshness

that really typifies Thai cuisine.

Thank you.

There's a lesson in this for all cooks,

especially noisy, loudmouth ones like me

that wander round the world in aeroplanes and chauffeur-driven limousines and stuff like that.

The serenity, the respect shown to the ingredients,

the simplicity of the dish, the freshness of it,

just says what cooking should be all about.

Amazing, I could watch him all day.

As ever on Best Bites, we are looking back at some

of the most memorable recipes from the Saturday Kitchen archives.

Still to come on today's show, Chris Evans and Rick Stein go head-to-head

in the omelette challenge and they're getting competitive.

The hugely talented Jun Tanaka serves up a dish that would make

a perfect romantic dinner for two -

loin of venison which he cooks in a spice-infused salt crust

with caramelised chicory. Impressive stuff.

And comedian and actor Greg Davies faces his food heaven or food hell.

Did he get his food heaven -

lobster Thai curry with butter basmati rice and coriander cress -

or did he end up with his fishy food hell -

sweet-and-sour monkfish and deep-fried cabbage?

You can find out what he got at the end of the show.

Now time for Norfolk superstar chef Galton Blackiston,

who has a proper Sunday lunch for you.

He's cooking slow-braised breast of lamb with artichoke puree

and sprouting broccoli.

It's the best time of year for lamb according to Galton, so take note,

this recipe's a cracker.

Welcome to the show, Galton. What are you cooking?

Right, I'm doing this very slowly-braised breast of lamb.

What I've got here, this is the breast of lamb.

It's the sort of belly of the lamb.

Belly of pork.

What I'm going to do is roll it up.

It's a really cheap cut, roll it up, seal it off in the pan,

braise it in the oven for about four hours.

-So it's kind of pot-roasted?

-Exactly that. It couldn't be simpler to do,

but what I really like about it,

if you could just chop those vegetables.

We've got leeks, carrots and onions.

Just normal root vegetables, perfect.

I like about it is lamb at this time of year, in my opinion,

is at its best because it actually tastes of lamb.