11/09/2016

0:00:02 > 0:00:05Good morning! Today, I've got a fantastic menu lined up for you.

0:00:05 > 0:00:06So, sit back and enjoy,

0:00:06 > 0:00:10as I serve you up a portion of my Saturday Kitchen Best Bites.

0:00:31 > 0:00:33Welcome to the show.

0:00:33 > 0:00:36We've got top chefs cooking fabulous food and celebrity guests galore.

0:00:36 > 0:00:39You don't want to go anywhere or you'll miss out.

0:00:39 > 0:00:41Coming up on today's show...

0:00:41 > 0:00:44Scotland's prince of spice, Tony Singh, is preparing

0:00:44 > 0:00:48a scrumptious peanut butter chicken, served with steamed rice - yummo!

0:00:51 > 0:00:54Ching-He Huang has fabulous chilli pork belly on today's menu.

0:00:54 > 0:00:57The pork is first boiled and then fried

0:00:57 > 0:01:00to get really, really crispy skin and it's magic.

0:01:00 > 0:01:03It's served with a very simple refreshing cucumber salad.

0:01:04 > 0:01:06We'll also be heading down under

0:01:06 > 0:01:08with the clever and talented Bill Granger.

0:01:08 > 0:01:12He'll be showing us his take on a French classic, coq au vin.

0:01:13 > 0:01:17And fashion guru Gok Wan faces his food heaven or food hell.

0:01:17 > 0:01:20But did he get his food heaven, seared tuna with glass noodles

0:01:20 > 0:01:22or did he get his food hell,

0:01:22 > 0:01:26paprika monkfish with a romesco sauce and padron peppers?

0:01:26 > 0:01:28You can find out what he gets at the end of the show.

0:01:30 > 0:01:33Now, Catherine Fulvio may be Irish-born,

0:01:33 > 0:01:36but her passion for Italian food is infectious and inspiring.

0:01:36 > 0:01:38Have a look at this.

0:01:38 > 0:01:40Great to have you on the show. Thank you.

0:01:40 > 0:01:42You've brought a bit of Irish sunshine with you.

0:01:42 > 0:01:45What are you going to make? I'm going to make fazzoletti.

0:01:45 > 0:01:48They're handkerchiefs of pasta which form an open ravioli.

0:01:48 > 0:01:51I'm putting the dillisk in it, which is the dulse that was used earlier,

0:01:51 > 0:01:54except mine is dried and from the Atlantic sea coast.

0:01:54 > 0:01:55I'm going to start my pasta.

0:01:55 > 0:01:58Do you want me to start by doing this fennel and bits and pieces?

0:01:58 > 0:02:01I do. I have some lovely vegetables from the Garden of Ireland.

0:02:01 > 0:02:04Before we start talking about anything, Italian is...

0:02:04 > 0:02:06The reason for Italian and your passion for Italian?

0:02:06 > 0:02:08My husband is from Palermo in Sicily,

0:02:08 > 0:02:10so I married into the family. Right.

0:02:10 > 0:02:13So, you're going to make pasta over there then? I am.

0:02:13 > 0:02:18I've got my 00 flour here, the farina di grano tenero,

0:02:18 > 0:02:21which is a lovely tender soft flour. Yeah.

0:02:21 > 0:02:24I'm putting in the dillisk here. It's just been chopped up.

0:02:24 > 0:02:28It's quite hard to chop, James, so I found scissors was the quickest way

0:02:28 > 0:02:32to chop it for people at home. Little bit of salt goes in there.

0:02:32 > 0:02:35I'm using rapeseed oil but you can use olive oil, of course, as well.

0:02:35 > 0:02:37If it's dry enough, you can do it

0:02:37 > 0:02:40in a coffee grinder as well, can't you? You can indeed.

0:02:40 > 0:02:41I have a tip.

0:02:41 > 0:02:44You know the way the Italian egg yolks are so much more yellow? Yeah.

0:02:44 > 0:02:48I've got powdered saffron here, so I'll put a bit of water on that

0:02:48 > 0:02:50and I'm going to put that in my pasta dough

0:02:50 > 0:02:52and that's going to give me that lovely golden colour

0:02:52 > 0:02:55that I'm looking for with the fresh egg pasta.

0:02:55 > 0:02:59I'm going to cook my little beans. That'd be great.

0:02:59 > 0:03:02You want these cutting in half? And the asparagus cut in half as well.

0:03:02 > 0:03:07Right. Thanks, James. Tell us about the area of Ireland you come from.

0:03:07 > 0:03:10I am from County Wicklow, just south of Dublin,

0:03:10 > 0:03:12and it's called the Garden of Ireland.

0:03:12 > 0:03:15It's famous, also, for its mountains and it's famous for its lamb.

0:03:15 > 0:03:18Lamb, which is the reason you've got a place there,

0:03:18 > 0:03:21cos your family are farmers, aren't they? That's right.

0:03:21 > 0:03:22I'm third generation on the farm,

0:03:22 > 0:03:25but I can trace my farm roots back to the 1500s. Right.

0:03:25 > 0:03:29I'm taking JB over for a training course. He's coming over.

0:03:29 > 0:03:31Looking forward to it. There you go.

0:03:31 > 0:03:37We're primarily lamb farmers but we grow all our own vegetables,

0:03:37 > 0:03:40all our own fruit, the same as yourself, James.

0:03:40 > 0:03:43And we're lucky, we back onto a beautiful mountain and forest

0:03:43 > 0:03:47where we live and we go foraging there.

0:03:47 > 0:03:48Tell me about this foraging,

0:03:48 > 0:03:51cos you've got a cook school there as well and you incorporate the two.

0:03:51 > 0:03:55We have a cookery school and a bed and breakfast that my mum started.

0:03:55 > 0:03:58So, a bit of everything going on there. Proper family thing.

0:03:58 > 0:04:02But we have this Rambling Chef programme,

0:04:02 > 0:04:06where people can come and learn about cooking, do cookery classes

0:04:06 > 0:04:08and they can go foraging and take picnics into the forest

0:04:08 > 0:04:10and at this time of the year,

0:04:10 > 0:04:13people will be foraging for fraughans in the forest. For what?

0:04:13 > 0:04:15Fraughans. Fraughans? What on earth is a fraughan?

0:04:15 > 0:04:18Fraughans are... They're like bilberries.

0:04:18 > 0:04:21I had to Google them so I could explain to you what they were. OK.

0:04:21 > 0:04:24They're like American bilberries. They're tiny little berries.

0:04:24 > 0:04:28They're quite sour and we use them to make jams and tarts

0:04:28 > 0:04:31and things like that. They're really, really tasty.

0:04:31 > 0:04:33Never heard of one of those? Never heard of them.

0:04:33 > 0:04:36I can send some over to you. That would be great. There you go.

0:04:36 > 0:04:38The pasta's just gone in the fridge and we're just getting

0:04:38 > 0:04:41a bit more pasta out, James, and if you're free later,

0:04:41 > 0:04:43I'll get you to do that for me.

0:04:43 > 0:04:45There's your spring onions and everything.

0:04:45 > 0:04:47The sauce is rather simple, James.

0:04:47 > 0:04:51We're just going to fry off a bit of spring onions.

0:04:51 > 0:04:53Little bit of rapeseed oil again.

0:04:53 > 0:04:56Everything's chopped there for you. Thanks. There's a bit of garlic.

0:04:56 > 0:04:58I have nothing to do. That's grand!

0:04:58 > 0:05:02You want this in ice-cold water, then, this? Please, yeah.

0:05:02 > 0:05:07So, these are the beans. Yeah. Just to keep the colour.

0:05:09 > 0:05:13There you go, like that. There we go.

0:05:13 > 0:05:16Just cook that down a little bit. I'll just grab a spoon.

0:05:16 > 0:05:18Right, you want me to roll out the pasta.

0:05:18 > 0:05:22This has got the seaweed that we used earlier, obviously. Yeah.

0:05:22 > 0:05:24But this one's dried out. Yeah.

0:05:24 > 0:05:27It needs to rest in the fridge for about 30 minutes. Right.

0:05:29 > 0:05:31Are you going to explain what we're doing there? Cos I can't see you.

0:05:31 > 0:05:33OK, so in goes the garlic now.

0:05:35 > 0:05:38Instead of the spring onions, shallots or onions would be fine.

0:05:38 > 0:05:41I need to cook this down a bit and then I'm putting in some white wine.

0:05:41 > 0:05:44SAUCE SPITS

0:05:44 > 0:05:46It spits a little bit.

0:05:46 > 0:05:48You need to get the white wine in early

0:05:48 > 0:05:50before the garlic starts to burn.

0:05:50 > 0:05:53Italians have a phrase - when the garlic starts to dance, it's ready.

0:05:53 > 0:05:55Pretty soon, you see the garlic hopping in the oil.

0:05:55 > 0:05:57When the garlic starts to dance? Yeah. Right.

0:05:57 > 0:06:00You see it hopping and then if you watch it for a second too long,

0:06:00 > 0:06:02it starts to go brown all round the edges.

0:06:02 > 0:06:05So, this is just burning off a bit of the alcohol from the wine.

0:06:08 > 0:06:09In go the fennel shavings.

0:06:09 > 0:06:12I love the flavour of the fennel in this - that lovely anise flavour.

0:06:12 > 0:06:15It's really tasty. But any veg goes in this.

0:06:15 > 0:06:18You could put, you know, spinach - anything goes,

0:06:18 > 0:06:20depending on what's in season.

0:06:20 > 0:06:22I would have put zucchini or courgette ribbons,

0:06:22 > 0:06:25but I didn't have them in the garden. Right.

0:06:25 > 0:06:26They were just beginning to flower

0:06:26 > 0:06:29as I hopped on the plane very early in the morning.

0:06:31 > 0:06:34So that area of Ireland that you're in. That's famous for what is it?

0:06:36 > 0:06:39Lamb farmers? Primarily lamb, but we're also beef.

0:06:39 > 0:06:42Wicklow, and Ireland in general, as you know, James,

0:06:42 > 0:06:48is great farming land. Obviously, we have mountainous areas too.

0:06:48 > 0:06:50But the sheep we have in County Wicklow,

0:06:50 > 0:06:53they're Cheviot breed, they're great foragers,

0:06:53 > 0:06:56so they will go in around the heather and take the flavours

0:06:56 > 0:06:59from the heather, so it's really good.

0:06:59 > 0:07:01Cos you have the amazing Dexter cattle -

0:07:01 > 0:07:05those little, small fellows. We do. They're over in Ireland.

0:07:05 > 0:07:09Um...we always say the great thing about Ireland is...

0:07:09 > 0:07:11I know you laugh when I tell you about the rain,

0:07:11 > 0:07:13cos I think you had a bit of rain when you were in Ireland.

0:07:13 > 0:07:17It always rains! It always rains. There's a high chance. Yeah.

0:07:17 > 0:07:19But what we say about Ireland and the weather

0:07:19 > 0:07:22is the rain is what produces all this gorgeous grass, you see?

0:07:22 > 0:07:25Yeah, that my golf ball gets stuck in! That's what it does.

0:07:25 > 0:07:29So our animals are out, then, for most of the year.

0:07:30 > 0:07:34So this Italian name - is it "napkin" that it translates to?

0:07:34 > 0:07:37Fazzoletti? "Handkerchiefs". Handkerchiefs. Mmm.

0:07:37 > 0:07:40Little handkerchiefs. So, double cream's just gone in there.

0:07:40 > 0:07:43You could use creme fraiche if you wanted a lighter version of it.

0:07:43 > 0:07:46I also put in some marjoram. I love marjoram! Right.

0:07:46 > 0:07:48Cook a lot with that and it's so easy to grow.

0:07:48 > 0:07:51Do you have it the garden, James? I've got masses of it, yeah.

0:07:51 > 0:07:55Right, pasta's going in. OK, we've got some Parmesan now.

0:07:55 > 0:07:58Just going to grate some Parmesan straight into this. Right.

0:07:58 > 0:08:00Instead of the Parmesan,

0:08:00 > 0:08:03you could think about using a different salty flavour,

0:08:03 > 0:08:05such as smoky bacon would be beautiful in there

0:08:05 > 0:08:07or maybe use some smoked salmon

0:08:07 > 0:08:09or smoked trout in this recipe as well.

0:08:09 > 0:08:12You've got two types of cheese you're going to serve with it.

0:08:12 > 0:08:16Parmesan's one of them. Yeah, I was thinking of JB especially. Right.

0:08:16 > 0:08:19That's probably enough for him. That's not very nice.

0:08:19 > 0:08:21LAUGHTER

0:08:21 > 0:08:23Parmesan's lovely. It's really nice.

0:08:23 > 0:08:27Right, we've got our pasta here, so I'll get this ready for you.

0:08:27 > 0:08:29So in we go with the rest of the veg.

0:08:29 > 0:08:31Our veggies have just gone in there,

0:08:31 > 0:08:34so we're just about ready to serve up now. OK.

0:08:34 > 0:08:36I'll just tidy up a bit here.

0:08:36 > 0:08:40I'm going to put a bit of lemon zest as well, just to lift it,

0:08:40 > 0:08:44because with cream, sometimes, a bit of lemon just lifts everything

0:08:44 > 0:08:47and it's going to work so well with these gorgeous spring veg.

0:08:47 > 0:08:51Right, the dulse just adds a bit of salt as well to this pasta,

0:08:51 > 0:08:52which is nice. It does.

0:08:52 > 0:08:55And I meant to say, instead of the dillisk or dulse,

0:08:55 > 0:08:57people can just use chopped herbs.

0:08:57 > 0:09:00Two tablespoons of chopped fresh herbs would be gorgeous

0:09:00 > 0:09:02in the pasta. So, you call it dillis?

0:09:02 > 0:09:04Dillisk. D-I-L-L-I-S-K.

0:09:04 > 0:09:06And it's air-dried naturally, out in the open,

0:09:06 > 0:09:10on the west coast of Ireland. There you go. Right.

0:09:10 > 0:09:13So now a bit of salt goes in here, bit of pepper.

0:09:13 > 0:09:15I'll get this one ready for you as well.

0:09:15 > 0:09:19Do you want me to put that one on first? Yeah, that would be great.

0:09:19 > 0:09:22There you go. Get a spoon and the tongs.

0:09:24 > 0:09:26And this is simply now just a case of layering.

0:09:26 > 0:09:29Yeah, so is this the kind of food in your book?

0:09:29 > 0:09:31You've got a new book out in September.

0:09:31 > 0:09:33Yeah, my fourth book will be out.

0:09:33 > 0:09:36It's called The Weekend Chef - recipes for the weekend chef.

0:09:36 > 0:09:40Cos, as you know, most people chill out in the kitchen at weekends.

0:09:40 > 0:09:43That's their real chance to be creative. Do they? They do.

0:09:43 > 0:09:45It IS their chance... Well, midweek...

0:09:45 > 0:09:47I'm a busy mum and running a business as well,

0:09:47 > 0:09:50and I find midweek, you spend more time just running around,

0:09:50 > 0:09:52just getting food on the table

0:09:52 > 0:09:55more than thinking about cooking real detailed dishes.

0:09:55 > 0:09:58Do you want me to put one on there? Thanks, James.

0:09:58 > 0:10:00There you go.

0:10:01 > 0:10:02So the asparagus we cut in half,

0:10:02 > 0:10:06just presentation-wise and speed up the cooking, I take it. Yeah.

0:10:06 > 0:10:10I'll get you a spoon as well. Thanks, James, yeah.

0:10:11 > 0:10:16I'll have that one there. OK, and one more layer of that, now, James.

0:10:16 > 0:10:17One more layer. Mmm-hmm.

0:10:19 > 0:10:22And then the asparagus last. Yeah. There we go.

0:10:26 > 0:10:30OK. What about asparagus in Ireland in your garden?

0:10:30 > 0:10:34No? Cos it needs a fair bit of rain.

0:10:34 > 0:10:37We don't have asparagus... I don't have asparagus in the garden.

0:10:37 > 0:10:41I'm focusing on things like zucchini, artichokes,

0:10:41 > 0:10:43all those lovely Italian veg as well.

0:10:43 > 0:10:47We've pak choi growing really well and the moment, using lots of that.

0:10:47 > 0:10:50Yeah. Gorgeous herbs. Pineapple sage is doing really, really well.

0:10:50 > 0:10:52That's a beautiful herb to use, actually,

0:10:52 > 0:10:54both in sweet and savoury dishes.

0:10:54 > 0:10:57Just a bit of the sauce here, another bit over the top.

0:10:57 > 0:11:02Then, to finish up, we have a bit of fresh marjoram.

0:11:02 > 0:11:05This is another cheese that's going on it as well.

0:11:05 > 0:11:09This is ricotta salata. Right. This is salted ricotta.

0:11:09 > 0:11:11Fresh ricotta is... All ricotta is made from the whey.

0:11:11 > 0:11:14So in Sicily, they make caciocavallo,

0:11:14 > 0:11:17and the leftovers, the whey, you have your fresh ricotta,

0:11:17 > 0:11:19which has a short shelf life. Yeah.

0:11:19 > 0:11:22And the ricotta salata then is salted and is kept for longer.

0:11:22 > 0:11:26It's quite like feta. OK. Do you like feta? Yeah, feta's all right.

0:11:26 > 0:11:30See, I knew I'd convert him, I knew it!

0:11:30 > 0:11:31There's just some fennel fronds on

0:11:31 > 0:11:34and the other thing I want to put on this

0:11:34 > 0:11:36is the lovely herbs from the Garden of Ireland and edible flowers.

0:11:36 > 0:11:39These are little nasturtium leaves here. Yeah.

0:11:39 > 0:11:43There's a little carnation. Then we have all our borage, like so.

0:11:43 > 0:11:46Cos this has to sing of the summer in Whitlow.

0:11:46 > 0:11:51And then I have here my calendula. Calendula? Calendula.

0:11:51 > 0:11:54Grows really easily, James. Nonstop growing.

0:11:54 > 0:11:55Very usable. Lovely in salads.

0:11:55 > 0:11:58It's also really nice in the pasta instead of dillisk.

0:11:58 > 0:12:00There you are. Tell us what that is again.

0:12:00 > 0:12:01This is your dillisk fazzoletti

0:12:01 > 0:12:04with all the flavours of the Garden of Ireland.

0:12:09 > 0:12:10You get to dive into this.

0:12:10 > 0:12:12I'll be watching whether you pick round

0:12:12 > 0:12:16all the bits of cheese you see. Dive in. Look at that.

0:12:16 > 0:12:19I'm not a huge fan of asparagus either, so... Aren't you?

0:12:19 > 0:12:22This dish is perfect for you then, isn't it, really?

0:12:22 > 0:12:27But that seaweed does make a big difference to the pasta as well.

0:12:27 > 0:12:29Yeah, and the saffron lifts the colour of it as well.

0:12:29 > 0:12:32It smells amazing. It does smell great.

0:12:32 > 0:12:34Tell us what you think.

0:12:38 > 0:12:41It's actually quite good. Ooh!

0:12:46 > 0:12:49Loving that idea of adding a little saffron to pasta dough.

0:12:49 > 0:12:52It gives it a real richness and a colour that is extraordinary.

0:12:52 > 0:12:54Now, coming up,

0:12:54 > 0:12:56I've dusted off the archive shelves from eight years ago

0:12:56 > 0:12:58and pulled out a tape

0:12:58 > 0:13:00of when I first presented Saturday Kitchen Live.

0:13:00 > 0:13:02It wasn't smooth sailing, I can tell you.

0:13:02 > 0:13:04I was slightly younger looking as well,

0:13:04 > 0:13:07and I was cooking asparagus with fettuccine and smoked bacon

0:13:07 > 0:13:09for actor Stephen Tompkinson.

0:13:09 > 0:13:12But before that, let's join Rick Stein for a taste of the sea.

0:13:13 > 0:13:16Ivan Bate. He's a bit like a bull terrier.

0:13:16 > 0:13:18He reminds me of that skipper in Jaws.

0:13:18 > 0:13:23I think he was called Quint. He's longlining for conger today,

0:13:23 > 0:13:25and anything else that takes the bait.

0:13:25 > 0:13:28He's been fishing ever since he could walk.

0:13:28 > 0:13:30In fact, I've known him ever since he could walk!

0:13:30 > 0:13:32He probably wouldn't like to be told that

0:13:32 > 0:13:34and it's certainly a sign of how old I'm getting.

0:13:34 > 0:13:38I got addicted to salmon poaching when I was a kid.

0:13:39 > 0:13:42But you did! Yeah, I know.

0:13:42 > 0:13:45We had some good times. That's when it all starts.

0:13:45 > 0:13:49As soon as you catch your first one, you've got to have another one.

0:13:50 > 0:13:52It's...addictive.

0:13:52 > 0:13:56It IS addictive, isn't it? Yeah, I think so.

0:13:56 > 0:13:59Um...I was doing it from a kid, like,

0:13:59 > 0:14:02so...that was growing up for me.

0:14:02 > 0:14:08Catching salmon and...trying to outsmart the Water Authority.

0:14:08 > 0:14:11Sometimes I did, sometimes I didn't.

0:14:14 > 0:14:16Conger eel doesn't fetch a lot of money in this country,

0:14:16 > 0:14:20but it's very useful for me in fish soups and fish stews,

0:14:20 > 0:14:23like this cotriade, where I partner it with red mullet

0:14:23 > 0:14:27and other expensive fish like bass and monkfish,

0:14:27 > 0:14:29and oily fish like mackerel and sprats.

0:14:29 > 0:14:33This was originally a humble Breton fisherman's dish,

0:14:33 > 0:14:36but I've transformed it into something much more sophisticated,

0:14:36 > 0:14:40and added mussels, which I've cooked in this rich bouillon

0:14:40 > 0:14:45with white wine, and then added cream, fennel and, finally, sorrel.

0:14:45 > 0:14:49That is then poured over the fish stew to produce something

0:14:49 > 0:14:54which Salieri in Amadeus might have said with gritted teeth `

0:14:54 > 0:14:59"Rich and fulsome, but fresh-tasting."

0:15:03 > 0:15:09MUSIC: Beatbox version of La Marseillaise

0:15:09 > 0:15:12'This is Charles Fontaine ` a Frenchman, a chef

0:15:12 > 0:15:14'and a friend of mine from London,

0:15:14 > 0:15:17'who believes that we lost our culinary heritage

0:15:17 > 0:15:21'during the Industrial Revolution when we all left the land,

0:15:21 > 0:15:23'left the sea for the cities.

0:15:23 > 0:15:25'He finds our pasties a bit hard to take,

0:15:25 > 0:15:28'which I find extraordinary, as he loves English food.

0:15:28 > 0:15:31'But he's fanatical in championing the cause

0:15:31 > 0:15:34'of the fishermen of England, which is unusual, really,

0:15:34 > 0:15:37'because the fishermen of Padstow

0:15:37 > 0:15:39'don't feel so kindly towards the French!'

0:15:39 > 0:15:42You've got to get yourselves together.

0:15:42 > 0:15:45Do you stick together, all the fishermen around here? We are now.

0:15:45 > 0:15:48Do it, by either a big lorry full of rotten fish

0:15:48 > 0:15:50and go to Westminster with it.

0:15:50 > 0:15:52They'd just lock us up. Eh?

0:15:52 > 0:15:55They'll impound the whole of the British fishing industry.

0:15:55 > 0:15:59Well, you get the chefs, you get all the people involved in it.

0:15:59 > 0:16:00They can't lock you ALL up.

0:16:03 > 0:16:05'And now, for the first time on British television,

0:16:05 > 0:16:09'a Frenchman is going to create a traditional British dish.'

0:16:09 > 0:16:13Off we go. We are going to do a fish pie,

0:16:13 > 0:16:15a typical English dish.

0:16:15 > 0:16:19We've got some mussels there, which we're cooking, from Cornwall.

0:16:19 > 0:16:24They're very tasty. They're much more salty than the Loch Fyne ones.

0:16:24 > 0:16:26We've got monkfish, a firm, nice fish, very fresh.

0:16:26 > 0:16:30We've got cod as well, but it's slightly softer.

0:16:30 > 0:16:33And we've got lemon sole, which is even softer.

0:16:33 > 0:16:35All three white fish will go well together.

0:16:35 > 0:16:38A bit of stock there. We've got some white wine, a bit of water,

0:16:38 > 0:16:40some bay leaves, carrots, celery,

0:16:40 > 0:16:43fennel, a bit of parsley and onion.

0:16:45 > 0:16:47We also have some beautiful button mushrooms,

0:16:47 > 0:16:51which I cooked early on in white wine, shallots and butter.

0:16:51 > 0:16:54Plenty of juice there. We're going to use the juice for the sauce.

0:16:54 > 0:16:56We've also got some mashed potatoes,

0:16:56 > 0:17:00which we're going to mix with the butter, the eggs.

0:17:00 > 0:17:04And also a bit of prawns we're going to put on top of our three fishes.

0:17:04 > 0:17:07Our mussels are ready, so we will drain them.

0:17:07 > 0:17:09We don't want them to overcook.

0:17:09 > 0:17:13Also, the stock we had earlier on, we've got to drain that as well,

0:17:13 > 0:17:16because the vegetables are not part of the dish.

0:17:16 > 0:17:18They were just there to give flavour to the stock.

0:17:18 > 0:17:20Now we're ready to cook the fish.

0:17:20 > 0:17:24Charles is just a wonderfully rude and arrogant Frenchman.

0:17:24 > 0:17:28But the great thing about him is he's passionate about food

0:17:28 > 0:17:30and the great disarming thing about him

0:17:30 > 0:17:32is he's passionate about ENGLISH food.

0:17:32 > 0:17:36Sometimes I wonder why, but I go along with it.

0:17:36 > 0:17:38I just think, maybe we don't understand

0:17:38 > 0:17:41how good our food is after all.

0:17:41 > 0:17:44Right, our stock is drained now. We're going to cook our fish.

0:17:44 > 0:17:47First, the monkfish because it is firmer than the others

0:17:47 > 0:17:49and it takes about two more minutes to cook.

0:17:49 > 0:17:5115 years ago, when I started cooking in this country,

0:17:51 > 0:17:56nobody knew about monkfish. It used to cost about ?1.30 a pound.

0:17:56 > 0:18:00Nobody wanted it. But now, if you get it at ?3.70

0:18:00 > 0:18:02or even ?4 a pound, you'd be very lucky.

0:18:02 > 0:18:06Our monkfish is just about nearly cooked there.

0:18:06 > 0:18:08It takes about another minute or so.

0:18:08 > 0:18:12We're going to put our cod and lemon sole all together.

0:18:12 > 0:18:16By the time those two are cooked, the monkfish will be ready as well.

0:18:16 > 0:18:20I don't think MY mother would do it, but YOUR mothers would do it.

0:18:20 > 0:18:23It's such an easy dish and lost.

0:18:23 > 0:18:26And nobody takes the time to do it. It only takes 20 minutes to do.

0:18:26 > 0:18:29People would rather buy it frozen.

0:18:29 > 0:18:33That's why we've lost all the English cooking.

0:18:33 > 0:18:37Our fish are cooked now. We're going to bung it in a dish...

0:18:38 > 0:18:40..like that.

0:18:41 > 0:18:43The mussels...

0:18:45 > 0:18:47..and the button mushrooms.

0:18:47 > 0:18:51That's it. Now the surprise of the dish `

0:18:51 > 0:18:53a bit of prawn there, fresh from this morning.

0:18:53 > 0:18:54No, I'm kidding! It's just frozen.

0:18:54 > 0:18:57There's nothing wrong with frozen prawns.

0:18:57 > 0:18:59Now I'll take you through the sauce.

0:18:59 > 0:19:01We're going to put some butter in a pan.

0:19:01 > 0:19:03Not too hot. It's got to melt slowly.

0:19:03 > 0:19:07And a bit of flour. It's called a roux.

0:19:11 > 0:19:13I think that's enough.

0:19:13 > 0:19:15And slowly you add your stock.

0:19:19 > 0:19:24Then we're going to let it cook for about five minutes, I would say.

0:19:24 > 0:19:27Right, let's have a bit of a taste now.

0:19:27 > 0:19:29Mmm! I think this is beautiful.

0:19:29 > 0:19:32But I need the approval of the master over there.

0:19:32 > 0:19:35Richard, would you mind tasting my veloute?

0:19:35 > 0:19:37Of course I don't mind, Charles!

0:19:39 > 0:19:41Ah, that is so good!

0:19:41 > 0:19:44The thing about veloutes is they're not fashionable. No.

0:19:44 > 0:19:46But that is such a nice fish sauce.

0:19:46 > 0:19:51Imagine that thickness with butter and cream, it would make you gag.

0:19:51 > 0:19:54Needless to say, that is a beautifully-made sauce.

0:19:54 > 0:19:59Veloute in English means "velvety" and that is like white velvet!

0:19:59 > 0:20:01Beautiful. Very sexy, Charles.

0:20:01 > 0:20:04Thank you very much! I feel good!

0:20:04 > 0:20:09HE HUMS LA MARSEILLAISE Back to my shallots.

0:20:09 > 0:20:12Now I've got the approval from the master,

0:20:12 > 0:20:16all I need to do is cover my fish with this beautiful velvety sauce.

0:20:16 > 0:20:21White velvet! That's a good name, actually. Beautiful.

0:20:26 > 0:20:30Perfect. I'll give it a bit of space so the sauce goes through the fish.

0:20:30 > 0:20:34Like my friend Simon would say, this is a saucy little sauce.

0:20:34 > 0:20:37Right, now we've got to taste the seasoning.

0:20:37 > 0:20:38Don't mind my finger.

0:20:38 > 0:20:41Mmm... Need a bit of pepper there.

0:20:44 > 0:20:47The last addition is a bit of nutmeg,

0:20:47 > 0:20:52which I think is beautiful in mashed potatoes.

0:20:52 > 0:20:54OK, now with the piping.

0:20:59 > 0:21:01Beautiful creamy. Look at that!

0:21:01 > 0:21:04You can put a lot of mashed potato on the top,

0:21:04 > 0:21:09because it's acting as veg as well. It's part of the dish.

0:21:09 > 0:21:13Now it's ready to go in the oven for about 20 to 30 minutes

0:21:13 > 0:21:18at between 400 and 450, gas number 8 for you at home.

0:21:20 > 0:21:24Right, I think it's ready now. Oh, look at that!

0:21:25 > 0:21:28Rick, do you want to taste it? I'd love to taste it.

0:21:28 > 0:21:32It's been smelling so good. It is good, huh?

0:21:32 > 0:21:37Oh, God! I'm quite pleased with that. You're a clever French person!

0:21:37 > 0:21:39Oh!

0:21:41 > 0:21:43It really was good - fishy and creamy

0:21:43 > 0:21:46and a real classic English dish

0:21:46 > 0:21:49which, unfortunately, we can only find deep-frozen these days.

0:21:54 > 0:21:57I'm no stranger to the shores of Brittany.

0:21:57 > 0:22:01I've been going there regularly for years for inspiration and ideas.

0:22:01 > 0:22:03It's just like Cornwall, really,

0:22:03 > 0:22:07except the natives LOVE fish, they really do.

0:22:07 > 0:22:11I mean, look at that spider crab. No wonder they're so excited.

0:22:13 > 0:22:15I just happened to be passing here

0:22:15 > 0:22:18when a couple of boats started selling their day's catch.

0:22:18 > 0:22:21The French, as you probably know, really don't like queuing -

0:22:21 > 0:22:23if it's for a ticket, that is.

0:22:23 > 0:22:26But for FISH they're as serious about queues as we are!

0:22:28 > 0:22:32I've never seen anyone queuing up in a harbour in Cornwall for fish.

0:22:32 > 0:22:35Perhaps the real differences between the two nations

0:22:35 > 0:22:37are that the British are so trusting

0:22:37 > 0:22:41and believe that every fish on the slab is freshly-landed,

0:22:41 > 0:22:44while the French are realists and only too aware

0:22:44 > 0:22:48of what can go wrong between fisherman and fishmonger.

0:22:48 > 0:22:51We are very pleased to have you in Brittany, Rick,

0:22:51 > 0:22:54and I'm pleased you are with our friends.

0:22:54 > 0:22:58And now you are going to see what is fresh seafood.

0:22:58 > 0:23:01I'm not sure you know that yet.

0:23:01 > 0:23:03'Michelle Dupoid was joking, of course.

0:23:03 > 0:23:05'At least, I think she was joking!

0:23:05 > 0:23:08'But I've seen so many wonderful French films

0:23:08 > 0:23:11'of long, lingering afternoon lunches,

0:23:11 > 0:23:14'with tables groaning with lovely food,

0:23:14 > 0:23:17'and this was my opportunity to try it out myself.

0:23:17 > 0:23:19'I felt so privileged.

0:23:19 > 0:23:23'Of course, they were trying to impress me, but why not? I WAS!'

0:23:23 > 0:23:26So, what do you think about THAT, Rick? OK, OK!

0:23:26 > 0:23:30THAT is Brittany! I agree. I give in!

0:23:30 > 0:23:31LAUGHTER

0:23:31 > 0:23:35'The Dupoid family and friends are quite well-off, actually,

0:23:35 > 0:23:38'but they identify Brittany with seafood.

0:23:38 > 0:23:42'And this fruits de mer, with all its beautiful crabs, oysters,

0:23:42 > 0:23:44'clams, langoustine and winkles,

0:23:44 > 0:23:47'is what they think Brittany is all about.

0:23:47 > 0:23:50'I wonder what sort of food you'd get in Cornwall

0:23:50 > 0:23:52'if someone was promoting it?

0:23:52 > 0:23:54'A pint of scrumpy and a pasty in the pub, I guess -

0:23:54 > 0:23:58'charming in its own way, but I know what impresses ME most.

0:23:58 > 0:24:01'I've got this dream that the same thing will happen in Cornwall

0:24:01 > 0:24:04'in a generation or so,

0:24:04 > 0:24:06'when a long, lingering fruits de mer

0:24:06 > 0:24:08'will seem like the most natural thing.'

0:24:10 > 0:24:14'Back to Cornwall and into a dream much more easily realised.

0:24:14 > 0:24:18'Ed the Bass used to work in the noisy dockyards at Devonport,

0:24:18 > 0:24:20'but he gave it all up to go fishing.

0:24:20 > 0:24:23'Now he makes a living out of catching bass,

0:24:23 > 0:24:27'selling bait and taking people to his special places.'

0:24:30 > 0:24:33Can you remember when you first realised...?

0:24:33 > 0:24:36I used to think you'd be cross about being called Ed the Bass.

0:24:36 > 0:24:40How long ago was it? How long ago? It must be near 20 years now.

0:24:40 > 0:24:44I think it was. I remember the chef that coined the phrase.

0:24:44 > 0:24:47But we never used to... I feel very privileged today,

0:24:47 > 0:24:49because we always asked where he got the "bass" from

0:24:49 > 0:24:53and he'd never tell us and he's actually taken me out

0:24:53 > 0:24:58to one of his secret, hideaway rendezvous with the bass!

0:24:58 > 0:25:00That's what YOU'RE thinking!

0:25:00 > 0:25:02What do you mean? This isn't the real thing?!

0:25:02 > 0:25:04We shall see, shan't we?

0:25:07 > 0:25:11Tell me how to fry one of these fish, then. Would you explain...?

0:25:11 > 0:25:16How to cook one? Yeah. You fillet it, whatever you like to do.

0:25:16 > 0:25:18Under the grill, knob of butter,

0:25:18 > 0:25:21bit of salt and pepper, tomatoes and mushrooms.

0:25:21 > 0:25:24Tomatoes and mushrooms?! Yeah, grilled in with it. Beautiful.

0:25:24 > 0:25:26What's with the tomatoes and mushrooms?

0:25:26 > 0:25:28It makes it fancy. Why bother?

0:25:28 > 0:25:31I wouldn't bother with the tomatoes and mushrooms!

0:25:31 > 0:25:35I was just being elaborate, showing off. Well, there you see!

0:25:36 > 0:25:39We talked an awful lot about the pros and cons

0:25:39 > 0:25:41of tomatoes and mushrooms,

0:25:41 > 0:25:44but we didn't actually catch anything, except a mackerel,

0:25:44 > 0:25:47which doesn't count, in Ed's book.

0:25:47 > 0:25:51There's only me and Steve, who's doing the washing up,

0:25:51 > 0:25:52in the kitchen at the moment,

0:25:52 > 0:25:56so I want to cook this wonderful, dish, which is baked black bream.

0:25:56 > 0:26:00They're a lovely round, plump shape, beautiful colour as well.

0:26:00 > 0:26:03I've slashed them right down to the bone,

0:26:03 > 0:26:05so the aromatics can get in there in the baking.

0:26:05 > 0:26:09It's great for dinner parties, cos all the preparation,

0:26:09 > 0:26:12all the long-winded cooking can be done first.

0:26:12 > 0:26:16So, let's get on and do the sauce... Well, not the sauce.

0:26:16 > 0:26:20I like to call it a confit of vegetables.

0:26:20 > 0:26:24Some ordinary olive oil, not expensive olive oil.

0:26:24 > 0:26:29Then loads of this chopped Florence fennel, the bulb fennel.

0:26:29 > 0:26:32Next, some chopped onion, roughly chopped,

0:26:32 > 0:26:36same size as the fennel. Now, plenty of sliced garlic.

0:26:36 > 0:26:42Plenty of Pernod, Ricard or other pastis, like 51.

0:26:42 > 0:26:46After that, lots of white wine vinegar for a little tartness.

0:26:46 > 0:26:49Now, some orange zest. I've taken the peel off

0:26:49 > 0:26:51and cut them into what I call pine needles.

0:26:51 > 0:26:54I don't know any other better word. Then the juice of one orange.

0:26:54 > 0:26:57First one half... Squeeze.

0:26:57 > 0:26:59..and then the other.

0:26:59 > 0:27:03Now some sugar, about a teaspoon for a bit of background sweetness,

0:27:03 > 0:27:05and about a teaspoon of salt.

0:27:05 > 0:27:08Next, loads of anchovies - about four or five fillets -

0:27:08 > 0:27:11finely chopped up, for that Mediterranean pungency.

0:27:11 > 0:27:14And now some aromatic herbs.

0:27:14 > 0:27:16You can use dried herbs.

0:27:16 > 0:27:18I think there's one called Herbes de Provence.

0:27:18 > 0:27:21Dried herbs are OK, as long as you use aromatic.

0:27:21 > 0:27:25No good if you're using chervil, parsley, anything like that.

0:27:25 > 0:27:29All that reduces down for about 35 minutes of gentle cooking,

0:27:29 > 0:27:32till it's so concentrated in flavour.

0:27:34 > 0:27:38So that has beautifully reduced for about 35 minutes.

0:27:38 > 0:27:42I find a lot of these baked fish dishes lose so much in the baking

0:27:42 > 0:27:46if you don't have good concentrated flavours to start with.

0:27:46 > 0:27:48There we have a bed of that reduction,

0:27:48 > 0:27:50that confit, first of all.

0:27:50 > 0:27:52Not all of it - about three-quarters.

0:27:52 > 0:27:56On top of that I put these delicious bream.

0:27:57 > 0:27:59There we are.

0:27:59 > 0:28:02Then the rest of the confit on top of the bream

0:28:02 > 0:28:05to surround them with these beautiful, deep flavours.

0:28:05 > 0:28:09Great fish. No more than about ?2 a pound.

0:28:09 > 0:28:13Now a few slices of tomato on top of that, partly for colour,

0:28:13 > 0:28:16partly, also, for a little fresh zing on the top.

0:28:16 > 0:28:18Then loads and loads of this fennel.

0:28:18 > 0:28:22This really is pure decoration, as well as a final aniseedy flavour.

0:28:22 > 0:28:24Some pepper.

0:28:26 > 0:28:28A little bit of salt.

0:28:28 > 0:28:32And finally, I'm going to put some Pernod or Ricard

0:28:32 > 0:28:36right over the top of that, and straight in the oven.

0:28:36 > 0:28:39This really is the best way I know for baking black bream.

0:28:39 > 0:28:43Lots and lots of well-reduced confit.

0:28:43 > 0:28:46And after all I said about tomatoes to Ed!

0:28:46 > 0:28:4825 minutes have now passed.

0:28:48 > 0:28:50Let's look at the fish. It should be ready.

0:28:50 > 0:28:53Zut alors, it is! That is fantastic!

0:28:53 > 0:28:55I can just smell all that anchovy,

0:28:55 > 0:28:59orange, fennel, Pernod, garlic ` all reduced down.

0:28:59 > 0:29:03I wish you could smell it yourself! It is just totally wonderful.

0:29:05 > 0:29:08I feel I have to be your official taster,

0:29:08 > 0:29:11because you CAN'T taste it, but let me cut into this bream.

0:29:11 > 0:29:14Beautifully cooked, even though I say so myself!

0:29:14 > 0:29:17Put some of this confit on there, as well.

0:29:19 > 0:29:21I'm not going to say it's delicious this time.

0:29:22 > 0:29:24But it IS.

0:29:29 > 0:29:31That fish pie did look delicious.

0:29:31 > 0:29:33Having been born overseas myself,

0:29:33 > 0:29:35I can identify with Rick's friend Charles.

0:29:35 > 0:29:38People are often surprised that I'm so passionate

0:29:38 > 0:29:40about British cooking and British food.

0:29:40 > 0:29:43At this time of year, there's one ingredient that totally sums up

0:29:43 > 0:29:45what I love about this country

0:29:45 > 0:29:48and it has to be the most brilliant asparagus.

0:29:48 > 0:29:51There's lots of ways to use it, but one of my favourites

0:29:51 > 0:29:55has to be with a very simple pasta dish, which I grew up with as a kid.

0:29:55 > 0:29:57I'm going to show you how to do it right now

0:29:57 > 0:29:59and I'm going to cook it for you, Stephen,

0:29:59 > 0:30:01because it's right we give you something to eat.

0:30:01 > 0:30:05Thank you very much indeed. Now, this is based on carbonara,

0:30:05 > 0:30:08the classic carbonara with some fettuccine, some bacon,

0:30:08 > 0:30:12some asparagus, Parmesan cheese, some eggs and some parsley.

0:30:12 > 0:30:16It's my first show, so I'm keeping the recipe fairly simple. Simple.

0:30:16 > 0:30:19I'm going to start mucking around with this

0:30:19 > 0:30:21and get this rind off here. You, er...

0:30:21 > 0:30:24We sort of talked about it before.

0:30:24 > 0:30:28You're a bit of a meat and two veg man, is that right? Yeah, yeah.

0:30:28 > 0:30:32And what about now, as you get older? Do you cook a lot more?

0:30:32 > 0:30:37Yeah, and there's such a choice, if you want to go out,

0:30:37 > 0:30:40you can visit any country in the world, any style of cooking.

0:30:40 > 0:30:43You're spoilt for choice, really.

0:30:43 > 0:30:45And what about the fact you've got children?

0:30:45 > 0:30:48Does that influence what you cook?

0:30:48 > 0:30:53Yeah, Sunday morning is pancake morning and getting fruit

0:30:53 > 0:30:55and all sorts of combinations going.

0:30:55 > 0:30:59It's a joy just to get in there and get busy.

0:30:59 > 0:31:02It IS a bit of a joy with kids because they see it very differently

0:31:02 > 0:31:04and they see it as a fun activity,

0:31:04 > 0:31:07rather than being something which is a chore.

0:31:07 > 0:31:11And so many people now, I think, seem to think cooking is a chore,

0:31:11 > 0:31:13but it should be a lot more fun. Yeah.

0:31:13 > 0:31:17And what about, as a person growing up,

0:31:17 > 0:31:21is there any reason why you wouldn't experiment and cook?

0:31:21 > 0:31:25Well, we had a sort of home economic class

0:31:25 > 0:31:32and we were asked to cook a Christmas pudding. Delicious.

0:31:32 > 0:31:35So, we were looking round for the ingredients

0:31:35 > 0:31:37and my dad found this box of suet

0:31:37 > 0:31:39and it was sort of before the days

0:31:39 > 0:31:41of sell-by dates and things like that.

0:31:41 > 0:31:45So I don't know how old this suet was,

0:31:45 > 0:31:48but the whole thing tasted like a big keg of soap

0:31:48 > 0:31:52and it was absolutely foul, so it was slightly off-putting.

0:31:52 > 0:31:55Your early disasters are the ones you remember.

0:31:55 > 0:31:57The other thing, of course, is doing that at Christmas time,

0:31:57 > 0:31:59it's not that appealing, is it? No.

0:31:59 > 0:32:01Christmas is supposed to be a joyous day. Yes.

0:32:01 > 0:32:05And I have heard, on the grapevine, something about a chicken.

0:32:05 > 0:32:07You had a friend who cooked a chicken?

0:32:07 > 0:32:12Cooked a chicken, yeah, with the giblets in the bag inside as well,

0:32:12 > 0:32:15so the whole thing kind of melted and...

0:32:15 > 0:32:17So, you had plastic-stuffed chicken.

0:32:17 > 0:32:21Yeah, and we were too polite and just suffered on

0:32:21 > 0:32:23so we didn't hurt her feelings.

0:32:23 > 0:32:27Well, that's the only way you can do it, really, is to be nice.

0:32:27 > 0:32:28But the fact is, actually,

0:32:28 > 0:32:31you've got to be a bit honest about what people are cooking.

0:32:31 > 0:32:34Asparagus, boiling hot water. Beautiful. Fettuccine cooking.

0:32:34 > 0:32:37I've got bacon on. I put lots of salt and pepper in there

0:32:37 > 0:32:40because the flavour of the salt and pepper needs to come out

0:32:40 > 0:32:43as you cook, rather than adding it later.

0:32:43 > 0:32:49The spice actually comes out of the pepper as you get the heat to it.

0:32:49 > 0:32:54Now, you are a very, very busy man and Wild At Heart, of course,

0:32:54 > 0:32:57is not here. It's in South Africa. Yeah.

0:32:57 > 0:32:59So, you must be travelling a lot. Yes, absolutely.

0:32:59 > 0:33:02I get to spend about six months of the year out there

0:33:02 > 0:33:07and it's such a treat to be so close to these incredible animals

0:33:07 > 0:33:10in the environment they're supposed to be in.

0:33:10 > 0:33:11It's a very humbling experience.

0:33:11 > 0:33:14And, of course, people would think you're quite strange

0:33:14 > 0:33:16if you said that some of them are on the menu.

0:33:16 > 0:33:21Oh, yeah, there's a restaurant out there which is called Carnivores.

0:33:21 > 0:33:24The clue's in the title there.

0:33:24 > 0:33:26And, basically, if anything walks,

0:33:26 > 0:33:29and I don't know if it passes the restaurant, or whatever,

0:33:29 > 0:33:32then, yeah, anything goes and it's all on the menu.

0:33:32 > 0:33:37But, of course, people really do find that very, very frightening.

0:33:37 > 0:33:43But you're also, of course, not just doing Wild At Heart,

0:33:43 > 0:33:47but you don't like stopping, do you? You like to work hard. Absolutely.

0:33:47 > 0:33:51I'm currently in rehearsals for The Revenger's Tragedy

0:33:51 > 0:33:54up at the Royal Exchange Theatre in Manchester,

0:33:54 > 0:33:57which is a Jacobean drama,

0:33:57 > 0:34:02a 400-year-old everyday story of treachery,

0:34:02 > 0:34:06death, redemption, hope, life and death...

0:34:06 > 0:34:08It's absolutely fantastic piece.

0:34:08 > 0:34:11I studied it for two years for A level,

0:34:11 > 0:34:13so it's great to be revisiting the play,

0:34:13 > 0:34:18especially at the Royal Exchange, which is a theatre-in-the-round.

0:34:18 > 0:34:21It's 750 seats on three levels

0:34:21 > 0:34:24and, as an actor, it's like walking into a gladiatorial arena.

0:34:24 > 0:34:26The audience are right there

0:34:26 > 0:34:28and there's no place to hide.

0:34:28 > 0:34:31It's 360 degrees and you're right in the middle of the action

0:34:31 > 0:34:34and it's fantastic. It sounds extraordinary.

0:34:34 > 0:34:37And, of course, you're going to be dressed up, being Jacobean.

0:34:37 > 0:34:40Yeah, yeah, there's all sorts of dressing up.

0:34:40 > 0:34:45There's some very exotic murders take place, a bit of Julie Andrews.

0:34:45 > 0:34:50There's something for everyone. And is Helen Mirren in it with you?

0:34:50 > 0:34:54No, I worked with Helen on the last Prime Suspect,

0:34:54 > 0:34:59which was a real treat. I believe you tried to knock her out.

0:34:59 > 0:35:02I smacked her in the face, yes. JOHN LAUGHS

0:35:02 > 0:35:05Inadvertently, I have to add.

0:35:05 > 0:35:09No, we were doing a scene where Helen was at one end of the room

0:35:09 > 0:35:12and I was at the other end of the room looking out the window,

0:35:12 > 0:35:15and the second camera jumped down to get a shot of me

0:35:15 > 0:35:18looking at the window, but hadn't taken any earpiece with them.

0:35:18 > 0:35:21So, when we finished the scene, and I was looking very moodily,

0:35:21 > 0:35:24I signalled to the boys down there, "We've cut."

0:35:24 > 0:35:27And Helen had walked up behind me, at that point,

0:35:27 > 0:35:28and I smacked her straight in the face.

0:35:28 > 0:35:30Which is the nearest thing

0:35:30 > 0:35:32to hitting the Queen in the face, of course.

0:35:32 > 0:35:34Good thing is, I've got all the stories from you

0:35:34 > 0:35:36and nobody knows what I've cooked.

0:35:36 > 0:35:39I fried off some bacon, lots of fettuccine in there with the bacon.

0:35:39 > 0:35:43Asparagus, some egg, some Parmesan cheese, lots of salt and pepper.

0:35:43 > 0:35:46And this... The idea of a weekend pasta dish.

0:35:46 > 0:35:50I don't really normally do a lot with asparagus

0:35:50 > 0:35:54beside just cook it plainly, but there we are, young sir.

0:35:54 > 0:35:56Tuck into that and tell me what you think.

0:35:57 > 0:36:00What do you reckon? Mmm. The asparagus is great.

0:36:00 > 0:36:04Bacon, eggs, asparagus. Yeah. It's sort of like breakfast pasta.

0:36:04 > 0:36:07Perfect brunchy pasta, yeah.

0:36:11 > 0:36:15OK, so I know I may look a little bit older now,

0:36:15 > 0:36:16but the recipe will never age.

0:36:16 > 0:36:19Today, we're looking back at some of the tastiest recipes

0:36:19 > 0:36:21from the Saturday Kitchen larder,

0:36:21 > 0:36:24and there's still a full menu of mouthwatering food to be served.

0:36:24 > 0:36:27It may have been his first time in the Saturday Kitchen studio,

0:36:27 > 0:36:30but the inimitable Tony Singh came armed

0:36:30 > 0:36:32with a recipe for peanut butter chicken.

0:36:32 > 0:36:35What could go wrong, cos it sounds yum?

0:36:35 > 0:36:38So, what's on the menu today, Chef Tony?

0:36:38 > 0:36:41It sounds a bit weird - chicken thighs with peanut butter sauce.

0:36:41 > 0:36:43Doesn't sound weird to me, sounds pretty good. I like that.

0:36:43 > 0:36:46So, we're going to marinate the chicken first.

0:36:46 > 0:36:50We'll marinate the chicken in only a few ingredients. What was left.

0:36:50 > 0:36:53What was left! Rub it in, rub it in!

0:36:53 > 0:36:55No, no, but it comes back to the style of food I'm doing.

0:36:55 > 0:36:57It's from my new book, Tasty.

0:36:57 > 0:37:00Didn't take you long to get THAT in, did it?! No, no.

0:37:00 > 0:37:02I've got a Dragon there, I'm plugging it!

0:37:02 > 0:37:04Good, I'm really impressed.

0:37:04 > 0:37:06So, we've got our ginger and garlic. This is for...?

0:37:06 > 0:37:08Our sauce. ..our sauce at the end.

0:37:08 > 0:37:11The dish is based on bang bang chicken and kung pao chicken,

0:37:11 > 0:37:13so it's Sichuan cooking. Right.

0:37:13 > 0:37:16But the real star is the nuts that we're going to caramelise,

0:37:16 > 0:37:20which is great. And you've got loads of them,

0:37:20 > 0:37:22so it's really good for sweet and savoury dishes.

0:37:22 > 0:37:25So your book's not based on Indian food, well, not at all, really.

0:37:25 > 0:37:26There's some Indian food.

0:37:26 > 0:37:30My cooking in the book's based on my Indian Sikh heritage,

0:37:30 > 0:37:34my Scottish heritage, my travels, but it's all about tasty food.

0:37:34 > 0:37:36The book's called Tasty,

0:37:36 > 0:37:39so it's simple, accessible food that's not cheffy. Yeah.

0:37:39 > 0:37:42You know what I mean? And that's the same with the restaurant.

0:37:42 > 0:37:44Opened a new restaurant and it's the same thing. It's fun food.

0:37:44 > 0:37:48Don't ask any more questions, James, he's on a run now. That's it.

0:37:48 > 0:37:52So, chicken thighs. Chicken thighs. Perfect for this.

0:37:52 > 0:37:54Perfect for this and good value as well.

0:37:54 > 0:37:57Take the skin off so it's a bit healthier for you. Yeah.

0:37:57 > 0:38:00And we're going to cook in real time as well.

0:38:00 > 0:38:03But we've got to marinate these first. Marinate. Spiced rum.

0:38:05 > 0:38:10Sesame. Spiced rum - any rum? Well, spiced rum.

0:38:10 > 0:38:13I'll not tell you my favourite but... Right, OK.

0:38:13 > 0:38:16We'll give that a mix and I'll take over the stuff we've already done.

0:38:16 > 0:38:18How long would you leave that to marinate for then?

0:38:18 > 0:38:19At least ten minutes.

0:38:19 > 0:38:22If you could leave it for a couple of hours, that would be great,

0:38:22 > 0:38:24but ten minutes is good. Yeah.

0:38:24 > 0:38:26And it comes up to room temperature as well.

0:38:26 > 0:38:28This style of cooking... There is quite a lot of garlic in there.

0:38:28 > 0:38:30There is, but you'll be surprised.

0:38:30 > 0:38:32It's not going to overwhelm anything.

0:38:32 > 0:38:35And you'll be surprised with the amount of chilli we put in. Yeah.

0:38:35 > 0:38:38Hold on, I'll get the sauce ready first.

0:38:38 > 0:38:40OK, sauce first. Peanut butter. Yeah.

0:38:40 > 0:38:45Crunchy - you want the texture. Black rice vinegar.

0:38:45 > 0:38:48If you can't get that, a good balsamic's good,

0:38:48 > 0:38:51but the black rice vinegar adds a nice earthiness

0:38:51 > 0:38:53and a bit of sweetness to it as well. OK.

0:38:53 > 0:38:56Made from gelatinous rice. Now, you want two parts of the onion.

0:38:56 > 0:38:59You want the white part and then... The green separately.

0:38:59 > 0:39:03We're going to cook the white and use the green to garnish it with.

0:39:03 > 0:39:05And Sichuan peppercorn. OK.

0:39:05 > 0:39:08Which isn't a peppercorn, Chef, really.

0:39:08 > 0:39:11No, we call it "teen phool" in India,

0:39:11 > 0:39:15which means three flowers and it's got a triple flavour in it.

0:39:15 > 0:39:17It's used to numb the tongue. It does.

0:39:17 > 0:39:19So you can have a lot of chilli.

0:39:19 > 0:39:21So we're going to put a lot of chilli in there

0:39:21 > 0:39:24but we're leaving it whole. We're going to break it just in half

0:39:24 > 0:39:27and it's going to add a lovely flavour and aroma.

0:39:27 > 0:39:28Cos there is quite a lot of aroma in this.

0:39:28 > 0:39:31When we did it in rehearsal, everybody was coughing

0:39:31 > 0:39:33and spluttering everywhere, mainly cos of this next bit.

0:39:33 > 0:39:36Yeah, but it's not... So, these are chillies going in here?

0:39:36 > 0:39:42Chillies are going in, just cracked. 30 seconds till you smell the aroma.

0:39:42 > 0:39:45In goes the chicken. Any particular chilli?

0:39:46 > 0:39:48It's a Kashmiri chilli.

0:39:50 > 0:39:52But you can use dried bird's-eye as well,

0:39:52 > 0:39:54if you really want a potent heat.

0:39:54 > 0:39:56JAMES COUGHS AND KELLY LAUGHS

0:39:56 > 0:39:58It's quite strong, isn't it? It is.

0:39:58 > 0:40:01Do you want to whip up some egg white, please? I can do that.

0:40:01 > 0:40:04With a spoon of water. So, that's there.

0:40:04 > 0:40:08We're going to add the peanut butter and sauce mixture. OK.

0:40:08 > 0:40:11And that'll be cooking away as we talk. Yeah.

0:40:11 > 0:40:14So these are for the garnish as well? That's going to be garnish.

0:40:14 > 0:40:17I'm going to put the ginger and garlic in there right now.

0:40:17 > 0:40:19I'll just get a whisk.

0:40:19 > 0:40:21CUTLERY CRASHES AND BANGS

0:40:21 > 0:40:24Garlic. I did that quietly. It's fine.

0:40:24 > 0:40:25LAUGHTER

0:40:25 > 0:40:29So, James is demonstrating the new gravity-fed storage system.

0:40:29 > 0:40:31JAMES COUGHS

0:40:31 > 0:40:34I can't see, that's why! He's been blinded.

0:40:34 > 0:40:37What is it about you and Ken Hom? Oh!

0:40:37 > 0:40:40You need some onion goggles, chilli goggles. Money there, as well.

0:40:42 > 0:40:46New invention. Couple of million quid, that one.

0:40:46 > 0:40:47That's seriously strong, that.

0:40:47 > 0:40:50But don't worry, you'll be surprised, it's not that hot.

0:40:50 > 0:40:52Salt... KELLY LAUGHS

0:40:52 > 0:40:55We won't be able to see but it won't be hot.

0:40:55 > 0:40:58My eyes are the colour of your shirt. That's good.

0:40:58 > 0:40:59Right, what are we doing next?

0:40:59 > 0:41:03What we're going to do next is make this spice mixture for the nuts.

0:41:03 > 0:41:06JAMES COUGHS You're putting it on now.

0:41:06 > 0:41:09No, I'm not! No? OK, so brown sugar. Yeah.

0:41:09 > 0:41:14And then we've got some chilli powder in there, some cinnamon

0:41:14 > 0:41:17and Chinese five spice just to accentuate all the Asian flavours.

0:41:17 > 0:41:19Yeah. Give it a mix.

0:41:19 > 0:41:23This takes what? Five minutes? About five minutes, yeah.

0:41:23 > 0:41:26So, when that's stiff...

0:41:28 > 0:41:32These are the roasted spice nuts that you've got in there?

0:41:32 > 0:41:36No, they're just raw nuts. OK. But you've got to roast these?

0:41:36 > 0:41:41We're going to roast them, yeah. OK. That's perfect. That's stiff enough.

0:41:41 > 0:41:43There you go.

0:41:43 > 0:41:47Spices go in. I'll get you a spoon.

0:41:47 > 0:41:52The nuts go in. Don't worry, I've got you a spoon.

0:41:53 > 0:41:56I'll wash it, otherwise, we'll get... Thank you.

0:41:56 > 0:41:59..Doreen from Somerset on the phone again. Is she on the phone again?

0:41:59 > 0:42:01Yeah, right. OK.

0:42:02 > 0:42:05So, gently fold them in. Yeah.

0:42:07 > 0:42:09OK.

0:42:11 > 0:42:13They're all coated. Lovely.

0:42:13 > 0:42:16The crew have just brought me some glasses, but...

0:42:16 > 0:42:18LAUGHTER These are obviously not my style.

0:42:18 > 0:42:21I think these are ladies glasses. LAUGHTER

0:42:21 > 0:42:24Very Jackie O. You think? That's a look. It's super.

0:42:24 > 0:42:26That's a good look. Whose are these glasses?

0:42:26 > 0:42:28Just like an Indian film star.

0:42:28 > 0:42:32Gary's. They're the boss's glasses. LAUGHTER

0:42:32 > 0:42:34Don't drop them on the floor - they'll be worth a fortune!

0:42:34 > 0:42:36Pop the salt on last so you're not breaking down

0:42:36 > 0:42:39chunks of salt on it as well. Oh...

0:42:39 > 0:42:42Clean tea towel, otherwise we'll get more phone calls.

0:42:42 > 0:42:45KELLY LAUGHS Right...

0:42:45 > 0:42:49And I've always wanted to say, "Here's one we made earlier." Yeah.

0:42:49 > 0:42:51How long do you roast those for then?

0:42:51 > 0:42:54You're looking at about 15 to 20 minutes but keep checking them.

0:42:54 > 0:42:56It depends on how your oven is.

0:42:56 > 0:43:00You just want a nice golden brown on them. stick that in a jar...

0:43:00 > 0:43:03CUTLERY CRASHES AND BANGS Oh, come on!

0:43:03 > 0:43:06LAUGHTER

0:43:06 > 0:43:08I give up! OK.

0:43:08 > 0:43:11Whose first time is it, me or you, on the show?

0:43:11 > 0:43:14LAUGHTER Noisiest session we ever had.

0:43:14 > 0:43:16If it was well-designed, Kelly, we'd have a bigger sink.

0:43:16 > 0:43:18It would be more practical.

0:43:18 > 0:43:21Right, we're going to pop some roasted peanuts in there,

0:43:21 > 0:43:24just for a bit more texture, cos it's nearly done.

0:43:26 > 0:43:29On the menu, it says, "If you have a nut allergy, don't come."

0:43:29 > 0:43:31LAUGHTER

0:43:31 > 0:43:36Right, you serve these warm or cold? Cold, warm is really nice. Yeah.

0:43:36 > 0:43:40For after dinner, for coffee, instead of doing petits fours,

0:43:40 > 0:43:42a big bowl of them warm is really lovely.

0:43:42 > 0:43:44And you can change the spices to suit.

0:43:46 > 0:43:49I'm going to let you plate it up cos I don't trust myself.

0:43:49 > 0:43:51I don't trust you either. You're OK.

0:43:51 > 0:43:53About your restaurant, this is not Indian...

0:43:53 > 0:43:56This is, again, like the food you love to do. Love to do.

0:43:56 > 0:43:58Well, it's in a small village,

0:43:58 > 0:44:01just on the outskirts of Edinburgh, start of the borders.

0:44:01 > 0:44:04Produce in Scotland's one of the best in the world.

0:44:04 > 0:44:07What I bring to the food is my travels, my spices,

0:44:07 > 0:44:10technique and that's what I like to do. Yeah.

0:44:10 > 0:44:12You mentioned it's the best in the world.

0:44:12 > 0:44:14We've just seen the bit with Loch Fyne.

0:44:14 > 0:44:16The seafood up that neck of the woods...

0:44:16 > 0:44:20British produce is fantastic, but in Scotland, it's just a bit better.

0:44:23 > 0:44:26Bear in mind that dark bit is a big lump of chilli.

0:44:26 > 0:44:29Yeah, it is a big lump of chilli. Pop that on.

0:44:29 > 0:44:32And cos you cut it up small, this cooks in real time. Yes.

0:44:32 > 0:44:34It's not hot because...

0:44:34 > 0:44:38Somebody who cooks that daily has chillies for breakfast. Exactly.

0:44:38 > 0:44:41Give us the name of that dish. Chicken thighs in peanut butter.

0:44:41 > 0:44:43That's what it is.

0:44:48 > 0:44:54And bring it over here. It smells delicious. Can't see it much but...

0:44:55 > 0:44:59Dive into that. That big lump is a piece of chilli. Watch yourself.

0:44:59 > 0:45:02Yeah, but, again, cooked in real time. Yeah.

0:45:03 > 0:45:07I thought Duncan was hard to understand on Dragons' Den, but...

0:45:07 > 0:45:13The flavour's amazing. Oh, my word! That's incredible!

0:45:13 > 0:45:16Would you try that in the kitchen, Kelly? Would you give that a bash?

0:45:16 > 0:45:19That's better, but what I love about this kitchen

0:45:19 > 0:45:22is everything's done for you, you just have to do that, you know.

0:45:22 > 0:45:25Including the washing up as well, which is quite handy!

0:45:29 > 0:45:33That chicken looked fantastic but as for the studio, James,

0:45:33 > 0:45:37I've got to say, a good job you had someone to help you clean it up.

0:45:37 > 0:45:39Up next, Keith Floyd is in the kitchen

0:45:39 > 0:45:42cooking with a very fresh-faced chef that you just might recognise.

0:45:42 > 0:45:46Keith is supplying the fish but in true Floyd style,

0:45:46 > 0:45:49it was never going to be the normal catch of the day.

0:45:50 > 0:45:54MUSIC: Peaches by The Stranglers

0:45:54 > 0:45:56'For many, a day at the seaside

0:45:56 > 0:45:59'means eating hamburgers and ice cream,

0:45:59 > 0:46:02'which is a shame when there are so many other wonderful things

0:46:02 > 0:46:05'like crabs, lobsters, shrimps, prawns, cockles and mussels.

0:46:05 > 0:46:09'It's an even greater shame that the BBC can't or won't afford

0:46:09 > 0:46:11'to buy them for this next scene.

0:46:11 > 0:46:13'So I've had to think a bit to get something a little unusual,

0:46:13 > 0:46:17'and, of course, cheap, to confuse my old friend Rick Stein with,

0:46:17 > 0:46:20'who I think is still recovering from our last meeting.

0:46:20 > 0:46:23'Still, he's a good sport and he'll be thrilled with this little beast

0:46:23 > 0:46:25'and is bound to know how to cook a shark, aren't you, Rick?'

0:46:25 > 0:46:28I'm going to take a couple of nice steaks off here,

0:46:28 > 0:46:31which we're going to, as you know, grill on the charcoal grill.

0:46:32 > 0:46:35It's like meat, isn't it? It is. It's incredible.

0:46:35 > 0:46:38We need another knife. You keep chopping. OK.

0:46:38 > 0:46:39We need that skin off the edge, don't we?

0:46:39 > 0:46:45I'm not too fussed. It comes away nicely when it's cooked.

0:46:45 > 0:46:49Beautiful. There we are. That is a shark steak.

0:46:49 > 0:46:51Excuse my finger - I had an accident with an old lady

0:46:51 > 0:46:52crossing the road late last night.

0:46:52 > 0:46:54I would have made it all right

0:46:54 > 0:46:56but she trod on my hands as I was trying to get into the hotel.

0:46:56 > 0:46:59Anyway, there we have a beautiful shark steak,

0:46:59 > 0:47:02which... Stay there, Richard. ..I will bring this over to you.

0:47:02 > 0:47:04This is a marinade which Rick has prepared.

0:47:04 > 0:47:06What is in the marinade, Rick?

0:47:06 > 0:47:09Olive oil, a little bit of lemon juice, salt, pepper,

0:47:09 > 0:47:13chopped fennel, a bay leaf and a bit of thyme. Nothing too complicated.

0:47:13 > 0:47:15So we're going to stick those in there.

0:47:15 > 0:47:17We are going to leave them in there

0:47:17 > 0:47:20for about an hour before we cook them.

0:47:22 > 0:47:24Anyway, before we do that,

0:47:24 > 0:47:26we're going to have a look at this monkfish.

0:47:26 > 0:47:28Rick, why have we got a monkfish? And why with the head?

0:47:28 > 0:47:32Because we never see them with the head. No. No.

0:47:32 > 0:47:34I purposely bought it with the head

0:47:34 > 0:47:37to show you one or two things about the monkfish.

0:47:37 > 0:47:40This actual monkfish weighs about 20 pounds.

0:47:40 > 0:47:42If you bought the tail,

0:47:42 > 0:47:44you'd buy about 7 or 8lb.

0:47:44 > 0:47:49So, 13, 14lb of weight is the head.

0:47:49 > 0:47:52It's always thrown away in England, which is a tremendous shame,

0:47:52 > 0:47:55because there's enormous pieces of beautiful meat -

0:47:55 > 0:47:58which, in France, that's the best part of the monkfish -

0:47:58 > 0:48:02on the cheeks. And the head makes an absolutely wonderful fish fumet.

0:48:02 > 0:48:04So, if you were going to cut out these little cheeks...

0:48:04 > 0:48:08Yes. ..these are sort of fillets, if you like, in layman's terms. Yes.

0:48:08 > 0:48:10Succulent fillets. Succulent is the word.

0:48:10 > 0:48:12And what would be the thing to do?

0:48:12 > 0:48:14Perhaps just dredge them lightly in butter

0:48:14 > 0:48:16and saute them in butter and fresh lemon juice

0:48:16 > 0:48:19or something of that kind, or...? I think you said in your book,

0:48:19 > 0:48:21which I totally agree with,

0:48:21 > 0:48:24that monkfish doesn't take cream sauces very well.

0:48:24 > 0:48:26I mean, I bought this because I'm going to cook it

0:48:26 > 0:48:29on the charcoal grill, which it goes very well on.

0:48:29 > 0:48:34Um, I think it's a fish for fairly harsh treatment, really.

0:48:34 > 0:48:38Sauteing in butter - fine, really nice. Yes. Grilling as well.

0:48:38 > 0:48:41And grilling too. Yes. Anyway, let's get back to our shark again.

0:48:41 > 0:48:43We'd better get these over to the grill.

0:48:43 > 0:48:46I'll take them over, if you like. OK, fine.

0:48:47 > 0:48:49Ah, that's what I like to see. Yeah, lovely. Really...

0:48:49 > 0:48:52Really, really hot grill there.

0:48:52 > 0:48:54Yes. Now, that's right, isn't it?

0:48:54 > 0:48:58The thing about these grills is, OK, people get very...

0:48:58 > 0:49:01Purists get very sort of, er, difficult about the fact

0:49:01 > 0:49:05that this isn't a pure charcoal grill, it's a pumice stone grill.

0:49:05 > 0:49:09But the thing is, it's always hot, OK?

0:49:09 > 0:49:12It's always hot, and that is the most important thing

0:49:12 > 0:49:16about charcoal cookery, if you like. Or any kind of, er,

0:49:16 > 0:49:17grilling that you're doing -

0:49:17 > 0:49:20whether it's on a flat piece of cast iron in your fireplace,

0:49:20 > 0:49:23if it's a Boy Scout stove you've made on the beach,

0:49:23 > 0:49:26you MUST have those coals hot before you attempt what is,

0:49:26 > 0:49:29in fact, essentially, a very rapid cooking process. Yes, yes.

0:49:29 > 0:49:32So, how are we doing? Well, we're doing well. In fact,

0:49:32 > 0:49:36I'd just give it a little bit longer. The thing is, with fish,

0:49:36 > 0:49:38because it's quite delicate -

0:49:38 > 0:49:42although shark is the tougher end of the fish spectrum -

0:49:42 > 0:49:45it's better just to leave it on there

0:49:45 > 0:49:48to get the, er, grill marks really well seared,

0:49:48 > 0:49:51otherwise when you try and turn it over,

0:49:51 > 0:49:54it will stick to the grill bars. I'm learning something every day!

0:49:56 > 0:49:59Marvellous! So, they've got to go over now, haven't they? Yep.

0:49:59 > 0:50:01They're freed. Marvellous. Marvellous!

0:50:04 > 0:50:07Now, that looks really, superbly appetising. Now, then, come on,

0:50:07 > 0:50:11tell us about what we've got here. Well, that's some dried marjoram

0:50:11 > 0:50:13and some fennel twigs,

0:50:13 > 0:50:16a bit of fresh fennel and some dried bay leaves.

0:50:16 > 0:50:18From where? Well, all from my garden, except for these,

0:50:18 > 0:50:21which I actually got from a sort of nearby hedgerow.

0:50:21 > 0:50:24What are these? How tall are these when they're in the hedgerow?

0:50:24 > 0:50:27These are fabulous. You grill bass on them,

0:50:27 > 0:50:28you cook all sorts of things on these.

0:50:28 > 0:50:30If ever you see these in the hedgerow,

0:50:30 > 0:50:32pick 'em, take 'em home, dry 'em...

0:50:32 > 0:50:35And make sure it's fennel and not hemlock! Right.

0:50:35 > 0:50:37We've got to get that flavour into the shark steaks.

0:50:37 > 0:50:40Right, well, I'm just going to sort of bung 'em generally down here,

0:50:40 > 0:50:44get some smoke round here. I'm going to put some of those branches

0:50:44 > 0:50:46around the fennel thing as well.

0:50:46 > 0:50:48What are you doing? Well, I just thought,

0:50:48 > 0:50:51because you're fiddling about there... Yeah.

0:50:51 > 0:50:53..we could fasten this up a little bit. Right.

0:50:53 > 0:50:57A little flash like that would get your herbs going more quickly

0:50:57 > 0:50:59and release the flavours. Right, absolutely.

0:50:59 > 0:51:01Just a little tiny fraction more.

0:51:01 > 0:51:04See, this is something you can do with a grill, isn't it? It is.

0:51:04 > 0:51:06Put anything you like on.

0:51:06 > 0:51:08A bit of sawdust, if you're cooking a steak,

0:51:08 > 0:51:10and nice herbs like this if you're doing fish. Indeed.

0:51:10 > 0:51:13So, while that is cooking, we're going to make a sweet-and-sour,

0:51:13 > 0:51:16piquant tomato sauce to go with this shark.

0:51:16 > 0:51:18Richard, come down to the tray of ingredients here -

0:51:18 > 0:51:22a quick spin round. We've got peeled and chopped tomato,

0:51:22 > 0:51:24bay leaf, salt,

0:51:24 > 0:51:27black peppercorns, brown sugar,

0:51:27 > 0:51:29strong mustard,

0:51:29 > 0:51:31chopped garlic, chopped shallots,

0:51:31 > 0:51:35and then we have a choice of Worcester sauce, pepper sauce,

0:51:35 > 0:51:39a drop of medium sweet sherry and olive oil.

0:51:39 > 0:51:41Those are my ingredients. Stay with me,

0:51:41 > 0:51:42and as quick as a flash...

0:51:42 > 0:51:44Oh, and some vinegar, which I've lost somewhere.

0:51:44 > 0:51:47There it is. Stay where you are, here's the vinegar.

0:51:47 > 0:51:49The first thing that goes into this pan -

0:51:49 > 0:51:51best laid plans of mice and men...

0:51:51 > 0:51:54PAN SIZZLES ..is vinegar!

0:51:54 > 0:51:56In with the shallots.

0:51:58 > 0:52:00In with some garlic.

0:52:00 > 0:52:04Maximum heat, because we want to reduce that to almost nothing.

0:52:04 > 0:52:08Can you hear me above the fizzing and the fire?

0:52:08 > 0:52:10Floyd on fire, this is, no question about it!

0:52:10 > 0:52:13In with a bit of olive oil, like that.

0:52:13 > 0:52:16Have I got the heat going to the maximum? Yes.

0:52:16 > 0:52:19Tomato into there...

0:52:19 > 0:52:21like that.

0:52:21 > 0:52:24A bay leaf, a couple of peppercorns.

0:52:24 > 0:52:27Don't worry about the coarseness of all this,

0:52:27 > 0:52:29because we're going to strain it later.

0:52:29 > 0:52:32Worcester sauce...

0:52:32 > 0:52:34like this. Notice that any of you who want to say,

0:52:34 > 0:52:37"Now, how much exactly did you put in?"

0:52:37 > 0:52:41Well, I'm just putting in what I feel is right,

0:52:41 > 0:52:44and I shall taste it. Some sherry to go into there.

0:52:44 > 0:52:47A little bit of salt.

0:52:47 > 0:52:49A squeeze of lemon juice.

0:52:49 > 0:52:53Now, if we were in Provence, or if this was high summer,

0:52:53 > 0:52:56we'd have really ripe, luscious red tomatoes.

0:52:56 > 0:52:59We haven't. So, to take away the slightly anaemic colour

0:52:59 > 0:53:01of the winter tomatoes...

0:53:01 > 0:53:03You'll probably be seeing this in the height of summer,

0:53:03 > 0:53:05but this was made in the winter, you see.

0:53:05 > 0:53:09..we're going to strengthen it with some tomato puree.

0:53:09 > 0:53:11Now, all we've got to do -

0:53:11 > 0:53:14because we never cheat on the Floyd programme,

0:53:14 > 0:53:17we cook in real time, we don't take it out of the oven...

0:53:17 > 0:53:21That bubbles away, once the heat gets to it,

0:53:21 > 0:53:24I have a drink, and we'll be back with the next phase

0:53:24 > 0:53:26in, what? A flash.

0:53:28 > 0:53:30That was jolly witty, wasn't it? Ha-ha!

0:53:30 > 0:53:32Director likes things like that. Anyway...

0:53:32 > 0:53:34Rick, here we are, the sauce is now completed.

0:53:34 > 0:53:37It's been reducing away for 15 minutes or so.

0:53:37 > 0:53:40We pour it onto the plate through a sieve.

0:53:40 > 0:53:42Rick is now going to roll it round like that.

0:53:42 > 0:53:45That's a beautiful sweet-and-sour sauce...

0:53:47 > 0:53:50..on there. And what could be better? Do you want a taste?

0:53:50 > 0:53:52Yeah, damn right I do.

0:53:52 > 0:53:54I want your honest opinion, as usual, on my sauce,

0:53:54 > 0:53:57cos you wanted to put a vinaigrette on it, didn't you? I did.

0:53:59 > 0:54:01That's very nice. What do you reckon, me old beauty?

0:54:01 > 0:54:03I think it's lovely!

0:54:03 > 0:54:06SILENT MOVIE-STYLE MUSIC

0:54:06 > 0:54:09'Will the intrepid cantering cooks prepare the meal in time?

0:54:11 > 0:54:13'Will the OK Chorale be in tune?'

0:54:13 > 0:54:15SILENT MOVIE-STYLE MUSIC

0:54:15 > 0:54:19'Will this barbecue scene serve as a plug for my new book?

0:54:20 > 0:54:23'Will shark become more popular than scampi?

0:54:24 > 0:54:27'Will Keith Floyd shut up and get on with it?'

0:54:27 > 0:54:29OK, I've done my bit - the Hemingway-style,

0:54:29 > 0:54:31Rick Stein shark steaks.

0:54:31 > 0:54:35But my mates, the Close Clifton Harmony OK Chaps Chorale Singers,

0:54:35 > 0:54:37are going to sing for their supper.

0:54:37 > 0:54:39A-one, two, three...

0:54:39 > 0:54:45WHISTLING INTRO # Do-do, do-do, do-do-do

0:54:45 > 0:54:48# There ain't no fish Ain't no flounder

0:54:48 > 0:54:51# Ain't no tuna, ain't no fish Oh, holy mackerel

0:54:51 > 0:54:55# Some days, there just ain't no fish

0:54:55 > 0:54:57# Ain't no perch

0:54:57 > 0:55:01# Ain't no flounder Flounder for fish

0:55:01 > 0:55:03# Ain't no fish

0:55:03 > 0:55:06# And although at times we get a messful

0:55:06 > 0:55:09# Other days are less successful

0:55:09 > 0:55:12# Some days there just ain't no fish

0:55:12 > 0:55:15# Do, beedle-eedle, ah-bah-bah

0:55:15 > 0:55:18# Tomorrow is unpredictable

0:55:18 > 0:55:20# So, it may be sound advice... # What?!

0:55:20 > 0:55:25# To put away some extra fish on ice... # Oh, God! Madness!

0:55:25 > 0:55:27# Oh, holy mackerel

0:55:27 > 0:55:31# Wish for a catch every day

0:55:31 > 0:55:32# And you're wasting a wish

0:55:32 > 0:55:36# For some days there just ain't no fish

0:55:36 > 0:55:39# No fish, no fish No fish, no fish

0:55:39 > 0:55:42# Some days there just ain't no fish

0:55:42 > 0:55:44# Tuna, barracuda, pick-er-all

0:55:44 > 0:55:45# Huntin' round until you're sick-er-all

0:55:45 > 0:55:49# Some days, there just ain't no fish

0:55:49 > 0:55:55# Go get 'em, Floyd! #

0:55:59 > 0:56:01I could watch those two all day.

0:56:01 > 0:56:03As ever on Best Bites, we're looking back

0:56:03 > 0:56:06at some of the tastiest recipes from the Saturday Kitchen larder.

0:56:06 > 0:56:08Still to come on today's show...

0:56:08 > 0:56:10They may have numerous Michelin stars between them,

0:56:10 > 0:56:13but can Alain and Michel Roux shine

0:56:13 > 0:56:16when they battle it out at the Omelette Challenge hobs?

0:56:16 > 0:56:18Find out in just a few minutes.

0:56:18 > 0:56:22A certain Mr Granger is cooking a classic, coq au vin, Bill's way.

0:56:22 > 0:56:25The chicken is roasted with shallots, lardons and herbs,

0:56:25 > 0:56:28and served with garlic mushrooms and a creme fraiche mash.

0:56:28 > 0:56:32And Gok Wan faces his food heaven or food hell.

0:56:32 > 0:56:35But did he get food heaven, seared tuna with glass noodles,

0:56:35 > 0:56:38or did he get his food hell, paprika monkfish

0:56:38 > 0:56:41with romesco sauce and padron peppers?

0:56:41 > 0:56:44You can find out what he got at the end of today's show.

0:56:46 > 0:56:48Following on from her Chinese culinary adventures

0:56:48 > 0:56:50with the legendary Mr Ken Hom,

0:56:50 > 0:56:55Ching-He Huang cooked a classic Sichuan dish to share with us.

0:56:55 > 0:56:57Boy, does this look good?!

0:56:57 > 0:56:59Hello. Great to have you on the show. Thank you.

0:56:59 > 0:57:03On the menu is what? I'm going to cook twice-cooked pork,

0:57:03 > 0:57:04which is called hui guo rou.

0:57:04 > 0:57:07It's a Sichuan classic dish. You boil the pork first

0:57:07 > 0:57:09and then I'm going to wok-fry it.

0:57:09 > 0:57:13I'm going to use the holy trinity of Chinese pastes. Right.

0:57:13 > 0:57:15I've got fermented black beans, sweet bean paste

0:57:15 > 0:57:20and some chilli bean paste and I got some from China for you to try.

0:57:20 > 0:57:23Sounds good. You're going to get the pork on and I'll do the...

0:57:23 > 0:57:26So, nice big piece of belly pork. Yeah.

0:57:26 > 0:57:28And got the water to the boil. I will pop that in.

0:57:28 > 0:57:31I will cook that for 30 minutes. Right.

0:57:31 > 0:57:35Tell us about your travels then, cos it's a four-part series... Yeah.

0:57:35 > 0:57:38..that we're about to see. You were with Mr Ken Hom.

0:57:38 > 0:57:41Yes, the godfather of Chinese cooking.

0:57:41 > 0:57:44Is he as popular in China

0:57:44 > 0:57:47as he is everywhere around the world?

0:57:47 > 0:57:52Oh, he's very popular. Right. You know, he had fans in China

0:57:52 > 0:57:54wanting his autograph as well.

0:57:54 > 0:57:58Cos he's a bit a party animal, is old Ken Hom, isn't he? He is.

0:57:58 > 0:58:00He loves his drink, actually. He's good fun!

0:58:00 > 0:58:03LAUGHTER Sorry, Ken!

0:58:03 > 0:58:07But anyway, we had... Just announced that to three million people!

0:58:07 > 0:58:10Sorry. He'll be on the phone in a minute!

0:58:10 > 0:58:14Oh, God, sorry, Ken. He's like my dad.

0:58:14 > 0:58:17We were touring around

0:58:17 > 0:58:19and everyone was saying how much we look alike.

0:58:19 > 0:58:21No, no, that's not how you do it. You do this.

0:58:23 > 0:58:25There you go.

0:58:25 > 0:58:29That's how you make cucumber salad. Right.

0:58:29 > 0:58:32I haven't got a pan or anything. OK. I'll have to use your knife.

0:58:32 > 0:58:34Do you want a bowl?

0:58:34 > 0:58:36I have never seen anything like that before.

0:58:36 > 0:58:40OK, so basically, that in. So, you travel...

0:58:40 > 0:58:42I suppose they didn't teach that in French cooking school.

0:58:42 > 0:58:45No, they didn't, really.

0:58:45 > 0:58:48You travelled around China with Ken. Obviously, China is a huge place.

0:58:48 > 0:58:50You have to narrow it down to a couple of areas.

0:58:50 > 0:58:54Yes, we narrowed it down to Beijing, to Sichuan,

0:58:54 > 0:58:58um, to Kashgar, and Kashgar was amazing, actually.

0:58:58 > 0:59:02The people didn't look Chinese at all. What are you putting in there?

0:59:02 > 0:59:05So, basically, smash the cucumber, deseed it.

0:59:05 > 0:59:08This is a very classic dish.

0:59:08 > 0:59:12And in there I've put some sesame oil, about a tablespoon. Right.

0:59:12 > 0:59:14And then, in with this gorgeous chilli bean paste.

0:59:14 > 0:59:16I brought this from China. This one?

0:59:16 > 0:59:20Yeah, that one. It's really winey and beany. What's the difference?

0:59:20 > 0:59:23I take it that... That is the one you get in the supermarkets here.

0:59:23 > 0:59:26This one has been aged for five years.

0:59:26 > 0:59:30This dish is meant to have that salty, winey, fermented tone.

0:59:30 > 0:59:33That's what it's supposed to look like.

0:59:33 > 0:59:34Do they age it in barrels?

0:59:34 > 0:59:38They age it in these huge urns, which is incredible.

0:59:38 > 0:59:42These guys just rotate it. You finish mixing that for me.

0:59:42 > 0:59:45They rotate it using this big wooden paddle. It was phenomenal.

0:59:45 > 0:59:49Can I use a spoon? No, you have to use THAT.

0:59:49 > 0:59:52Cos you're going to make me make a French omelette later!

0:59:52 > 0:59:56Right, OK. So, yeah, in goes some vinegar.

0:59:56 > 0:59:59If you grate some garlic in there. OK, no problem.

0:59:59 > 1:00:02Do you like garlic? Love garlic. So, a bit of garlic.

1:00:02 > 1:00:05I love seeing James work. And some chilli oil as well.

1:00:05 > 1:00:08That bean paste, is that supposed to be mild or...?

1:00:08 > 1:00:12How does it differ from the shop-bought ones?

1:00:12 > 1:00:14It's spicy and it's got more winey tones.

1:00:14 > 1:00:17Basically, chilli bean paste is broad beans,

1:00:17 > 1:00:22salt and some chillies, basically, fermented.

1:00:22 > 1:00:26Right. Yes, OK, so I've got a wok smoking hot here.

1:00:26 > 1:00:29Do you want me to get the pork out? Yeah. I'll get it.

1:00:29 > 1:00:31Good. The pork has been in the pan for...?

1:00:31 > 1:00:34You need to boil it for 30 minutes and then you can squish it down

1:00:34 > 1:00:38with a tray or if you can have a gorgeous piece like this.

1:00:38 > 1:00:41Just chill it. And the main point of boiling it

1:00:41 > 1:00:45is to get the skin already cooked to get some of that fat out.

1:00:45 > 1:00:49Did you want sugar in this? A pinch of sugar would be nice, thank you.

1:00:49 > 1:00:53OK, so we want to just... It's easier to cut the pork

1:00:53 > 1:00:56when you put it on its skin side, flat like that.

1:00:56 > 1:00:59And you need to slice it into nice thin slices.

1:00:59 > 1:01:02Where do the idea of these knives come from?

1:01:02 > 1:01:04These things fascinate me.

1:01:04 > 1:01:06Obviously, there are different sized ones.

1:01:06 > 1:01:09But you seem do everything with this. Yeah, definitely.

1:01:09 > 1:01:12We're very passionate about our food

1:01:12 > 1:01:17and it reflects in how we also cut and slice our food. Yeah. Yeah.

1:01:17 > 1:01:21This is a great cleaver. You were on about the layers before.

1:01:21 > 1:01:23Exactly. This is hua rou, which is belly pork.

1:01:23 > 1:01:26You can also use the pork shoulder or pork thigh for this.

1:01:26 > 1:01:32But it's got "wu hua", means layers of heaven, five layers of heaven.

1:01:32 > 1:01:35You've got the skin, fat, meat and fat.

1:01:35 > 1:01:37It's just really wonderful. Five layers of heaven.

1:01:37 > 1:01:40You'll end up there pretty quick if you eat all this!

1:01:40 > 1:01:42THEY LAUGH Yeah, that is...

1:01:42 > 1:01:47Try and slice it as thin as possible. Right. Wok smoking hot.

1:01:47 > 1:01:50About two tablespoons. What oil do you use? I've got groundnut oil.

1:01:50 > 1:01:56We just want to fry this until the skin is nice and crispy. Right.

1:01:57 > 1:02:01What about Chinese food? Ever attempted it?

1:02:01 > 1:02:03You're looking a bit bemused, you two.

1:02:03 > 1:02:07It normally arrives at my front door at about half past seven.

1:02:07 > 1:02:11It is actually... People think it is complicated

1:02:11 > 1:02:13but when you break it down like this,

1:02:13 > 1:02:15it's just about great ingredients, isn't it?

1:02:15 > 1:02:18Yes, really great, fresh ingredients. Yeah.

1:02:18 > 1:02:21Good quality pork. Make sure it's free-range or organic

1:02:21 > 1:02:24because it will taste a lot sweeter, a bit more tender.

1:02:24 > 1:02:27That wok looks pretty serious. Really, really hot.

1:02:27 > 1:02:30We want to brown it and get the skin lovely and crispy.

1:02:30 > 1:02:33In Chinese cooking, we're obsessed with texture.

1:02:33 > 1:02:36It's got to play on your tongue, you know?

1:02:36 > 1:02:39That kind of, like, chewy bit, meltingly fat bit,

1:02:39 > 1:02:43nice softened meat bit. It's all got to sort of work together.

1:02:43 > 1:02:46There's no salt in there, nothing? No salt, just in there.

1:02:46 > 1:02:49So nice and brown, that's what we're looking for.

1:02:49 > 1:02:51We've got a couple of minutes, so you can brown it off.

1:02:51 > 1:02:56Once it's nice and brown, we're going to add in some rice wine.

1:02:56 > 1:02:59This is really good. You can use dry sherry.

1:02:59 > 1:03:02Is that rice wine? Rice wine. Rice wine.

1:03:02 > 1:03:04Shaoxing rice wine.

1:03:06 > 1:03:10This is your wok from home then? It is. Right.

1:03:10 > 1:03:13It's not very well seasoned. Is it a Ken Hom wok?

1:03:13 > 1:03:15It's not a Ken Hom wok. No, it's not. Sorry, Ken.

1:03:15 > 1:03:17He'll have switched off by now.

1:03:17 > 1:03:21He's speaking to his lawyers. Sorry! LAUGHTER

1:03:21 > 1:03:25The opportunity of doing a possible other trip has gone out the window.

1:03:25 > 1:03:28Do you guys want to come instead?

1:03:28 > 1:03:30Bless him. No, it was so much fun.

1:03:30 > 1:03:34And we just learned... When I went to China,

1:03:34 > 1:03:38honestly, I realised I knew nothing about Chinese cooking

1:03:38 > 1:03:40because there's so much to learn.

1:03:40 > 1:03:43It's so broad and everyone is so passionate.

1:03:43 > 1:03:45Right, you're just throwing stuff in now.

1:03:45 > 1:03:48Yeah, light soy sauce, dark soy sauce. Right.

1:03:48 > 1:03:51And they're fermented black beans? Yeah, fermented black beans.

1:03:51 > 1:03:54I mixed together fermented black beans, chilli bean paste

1:03:54 > 1:03:56and the yellow bean paste.

1:03:56 > 1:03:59You can buy these in a Chinese supermarket or online.

1:03:59 > 1:04:00What do you want doing with this?

1:04:00 > 1:04:03Can you slice it into a horse ear shape?

1:04:03 > 1:04:06Horse ears? Horse ear shape. LAUGHTER

1:04:06 > 1:04:07I've got to make a horse ear out of this?!

1:04:07 > 1:04:11SHE SPEAKS IN NATIVE TONGUE He'll make a pig's ear out of it!

1:04:11 > 1:04:14An ear?! Yeah. CHING-HE LAUGHS

1:04:14 > 1:04:16I think she's been on that rice wine!

1:04:16 > 1:04:19Yeah. Horse... Like this? Yes, exactly.

1:04:19 > 1:04:23Really on a very, very sharp angle. Like that? That's beautiful.

1:04:23 > 1:04:26Beautiful! Yay! Well done, James!

1:04:26 > 1:04:30Is that a horse's ear? Yeah, a horse ear shape.

1:04:30 > 1:04:32Do you write that in your recipes, Ching?

1:04:32 > 1:04:35Yeah. "Cut the spring onion like a horse ear."

1:04:35 > 1:04:37Could do.

1:04:37 > 1:04:42That looks good. I've got some rice here, just steamed jasmine rice,

1:04:42 > 1:04:44just cooked absorption method.

1:04:44 > 1:04:47They want to see the horse's ear but you've put it all in there.

1:04:47 > 1:04:50Oh, sorry. Ow, there you go. There you go.

1:04:50 > 1:04:52Can you see?

1:04:52 > 1:04:55Looks like a horse's ear, very pointy. Pointy, right.

1:04:55 > 1:05:00Exactly. So, that's it. We can plate up. Is that it?

1:05:00 > 1:05:03What about these things here? That's the Sichuan flower pepper.

1:05:03 > 1:05:07I wanted to explain because everyone who loves Sichuan cuisine

1:05:07 > 1:05:09will know of Sichuan pepper. Yeah.

1:05:09 > 1:05:11It's got this lovely numbing, citrusy taste.

1:05:11 > 1:05:14That is used in a lot of Sichuan dishes.

1:05:14 > 1:05:16But really the soul of Sichuan cooking,

1:05:16 > 1:05:21used in every dish is this, chilli bean paste, good quality one.

1:05:21 > 1:05:23Good stuff, that. Good stuff, that.

1:05:23 > 1:05:26So, look for that. And chilli? Chilli, you can use it as a garnish.

1:05:26 > 1:05:29Do you want that? I'll leave you to serve up.

1:05:29 > 1:05:33It's great - I have a fantastic commis chef here!

1:05:33 > 1:05:35No, sous, really - sorry! No, it's fine, I don't mind.

1:05:35 > 1:05:39OK. Horse's ear! He'll have butter in there soon.

1:05:39 > 1:05:41OK, so...

1:05:43 > 1:05:46You want some rice on there as well, yeah? Yeah.

1:05:49 > 1:05:53So we get these ingredients in the Chinese supermarket?

1:05:53 > 1:05:57Yes, you can get it online. Just try and find a good one without MSG.

1:05:57 > 1:06:00Try to find a good sauce without MSG.

1:06:00 > 1:06:02There are some good ones around.

1:06:02 > 1:06:04So, there's your rice. Tell us what that is again.

1:06:04 > 1:06:08That is my Sichuan hui guo rou with pickled cucumber.

1:06:08 > 1:06:13And the horse's ear chilli. The horse ear chilli and spring onions.

1:06:13 > 1:06:15That's what it is. Courtesy of James Martin.

1:06:19 > 1:06:22She's an absolute star. There you go.

1:06:22 > 1:06:24Whoa. You get to dive into that one.

1:06:24 > 1:06:28I know that this is good because we tried this this morning already.

1:06:28 > 1:06:31Wow, wow, wow! Five layers of heaven!

1:06:31 > 1:06:33It looks fantastic.

1:06:33 > 1:06:35I'm not waiting, so there you go. Dive in.

1:06:35 > 1:06:37I only managed to get four of those layers.

1:06:37 > 1:06:40So, it's the fat, the skin, the meat and the fat again.

1:06:40 > 1:06:43That's four, right? Five... Two layers of heaven!

1:06:43 > 1:06:47Skin, fat, meat, fat, skin. Who cares?! It looks brilliant.

1:06:47 > 1:06:52I still don't understand, Ching, why you have to boil it beforehand?

1:06:52 > 1:06:55You boil it so that you can get the skin cooked.

1:06:55 > 1:06:57It's that texture that we want.

1:06:57 > 1:07:01Cos when we cook it later on, we wok-fry it, that will crisp up.

1:07:01 > 1:07:04It's for that. It makes the texture soft as well.

1:07:04 > 1:07:07It makes the texture soft and delicious. Sensational.

1:07:07 > 1:07:10It is fantastic. I'm going to add this to my repertoire. Yeah?

1:07:14 > 1:07:17That's brilliant and definitely going in MY repertoire.

1:07:17 > 1:07:18It looked amazing.

1:07:18 > 1:07:21And I'm glad that James now knows what a horse's ear is!

1:07:21 > 1:07:23Now, it was Alain Roux's first crack

1:07:23 > 1:07:26at the Saturday Kitchen Omelette Challenge,

1:07:26 > 1:07:28but there was one chef's time he really wanted to beat

1:07:28 > 1:07:31and, yeah, you've guessed it - it's his dad's,

1:07:31 > 1:07:33who also wrote a book on eggs.

1:07:33 > 1:07:35What that's got to do with it I'm not quite sure,

1:07:35 > 1:07:37but let's find out how they did.

1:07:37 > 1:07:39Down to business. Three-egg omelette, cooked as fast as you can.

1:07:39 > 1:07:43Alain, who would you like to beat on our board? My dad, yeah.

1:07:43 > 1:07:47Your dad, which is sitting there on 28.4 seconds.

1:07:47 > 1:07:50Pretty respectable time. Let's put the clocks on the screens, please.

1:07:50 > 1:07:53Too quick for me. Three-egg omelette cooked as fast as you can.

1:07:53 > 1:07:54You know the story, Chef. Yes, I do.

1:07:54 > 1:07:57The clock stops when the omelette hits the plate.

1:07:57 > 1:07:58Ready? Yeah. Three, two, one, go.

1:08:05 > 1:08:08I'm saying nothing, I'm just watching.

1:08:16 > 1:08:19Look at the concentration!

1:08:19 > 1:08:20Come on, Michel, come on.

1:08:20 > 1:08:23GONG Oh, yes! Oh, there you go.

1:08:23 > 1:08:25GONG

1:08:25 > 1:08:27APPLAUSE

1:08:27 > 1:08:32That's amazing. Right, I get to have a taste of this.

1:08:32 > 1:08:35That was the time I should have asked for a pay rise. Was it?

1:08:35 > 1:08:37Yeah, I missed out.

1:08:39 > 1:08:42It's a good omelette? Seasoned, Chef, yeah. He DID season it.

1:08:42 > 1:08:46Yeah. I did season mine. Did you season yours? Yes, I did.

1:08:46 > 1:08:47From the left hand.

1:08:49 > 1:08:51Still good, still good. Alain...

1:08:54 > 1:08:59Phew, he was not even there, on 30, so... What did you say? 45 seconds?

1:08:59 > 1:09:03Do you think you beat your dad? No, I need a few years' practice.

1:09:03 > 1:09:05Yes, you do. I know that.

1:09:05 > 1:09:07You beat your dad. Oh!

1:09:07 > 1:09:11You did it in 26.68 seconds,

1:09:11 > 1:09:15which makes it a little bit higher. And I'll give you a hug in a second.

1:09:15 > 1:09:17But I don't want to get carried away.

1:09:17 > 1:09:21But all it takes is whether I accept that as an omelette.

1:09:21 > 1:09:25No, no, that's no good. And there was a shell on there.

1:09:25 > 1:09:27Did you see that, James?

1:09:29 > 1:09:34You did it... Yeah. Look at him - Mr Confidence.

1:09:35 > 1:09:37You did it in 23.92.

1:09:37 > 1:09:40But you're not going on cos it's not an omelette, Chef.

1:09:40 > 1:09:42Only joking! LAUGHTER

1:09:42 > 1:09:44There's no way I'm going to say that.

1:09:44 > 1:09:49For a second, I thought you were a bad boy. No, no. There you go, Chef.

1:09:49 > 1:09:52You can take that one back home. Thank you very much. Fantastic.

1:09:52 > 1:09:55Six Michelin stars between them. Brilliant stuff!

1:09:59 > 1:10:01Great work, gentlemen.

1:10:01 > 1:10:03I love watching this next man cook,

1:10:03 > 1:10:05and not just because he's a fellow Aussie.

1:10:05 > 1:10:07It's the brilliant Bill Granger.

1:10:07 > 1:10:09He's doing a tasty take on a French classic,

1:10:09 > 1:10:12with one very, very large chicken.

1:10:12 > 1:10:15Now, cooking next is a new-look, rugged, stubble-chin version

1:10:15 > 1:10:18of the once clean-cut Sydney superchef,

1:10:18 > 1:10:20it's the fabulous Bill Granger.

1:10:20 > 1:10:23I need to get rid of the smile now, don't I? Look at this!

1:10:23 > 1:10:26Grimace and start swearing. It's a new British look.

1:10:26 > 1:10:27So, what are we cooking then?

1:10:27 > 1:10:29I'm going to do my version of a coq au vin.

1:10:29 > 1:10:32A coq au vin traditionally takes a long time. It does.

1:10:32 > 1:10:36This is a very, very fast version, but using the same ingredients.

1:10:36 > 1:10:38The French version, they either use red or white wine

1:10:38 > 1:10:41and they marinate it. I've never been a fan of the red wine version.

1:10:41 > 1:10:43JAMES GASPS I know.

1:10:43 > 1:10:45But I'm not a traditionalist. OK.

1:10:45 > 1:10:48I've got is a chicken which is probably the biggest chicken

1:10:48 > 1:10:52I've ever seen. Look at him! You're in England now. Yeah, I know!

1:10:52 > 1:10:56They can't get off the island. We've got a smaller island than you.

1:10:56 > 1:10:59They do less running. OK, I'm going to joint it.

1:10:59 > 1:11:04If you wanted to buy pieces already cut up, this is the time to do it.

1:11:04 > 1:11:07But I think it's good to know how to chop up your own chicken.

1:11:07 > 1:11:09I came about doing this recipe

1:11:09 > 1:11:11cos I was going to do a classic coq au vin.

1:11:11 > 1:11:14I got all the ingredients and then the day got away from me.

1:11:14 > 1:11:17You can't be bothered. I couldn't be bothered. I didn't have time.

1:11:17 > 1:11:20I had people over. So, I used those same ingredients,

1:11:20 > 1:11:22just put them together in a slightly different way.

1:11:22 > 1:11:26Right. So, chop the legs and thighs off. Yeah.

1:11:26 > 1:11:29And this is a big chicken! LAUGHTER

1:11:29 > 1:11:31I'm trying to get the knife in there.

1:11:31 > 1:11:34I'm the son of a butcher, I should know how to do this pretty well.

1:11:34 > 1:11:36OK, chop up the legs and thighs.

1:11:36 > 1:11:40If you wanted to buy pieces, you could just buy legs and thighs.

1:11:40 > 1:11:42Look at that thigh!

1:11:42 > 1:11:46That looks good. OK, now, chop that up.

1:11:47 > 1:11:49Yeah, so, buy legs and thighs.

1:11:49 > 1:11:51It wouldn't work so well with just breast.

1:11:51 > 1:11:54You really want that dark meat cos what I'm going to do...

1:11:54 > 1:11:57It's packed full of flavour. Let's chop off that little bit of fat.

1:11:57 > 1:12:00Now, traditionally, you would cut this up as it is -

1:12:00 > 1:12:01obviously using a smaller chicken!

1:12:01 > 1:12:03Exactly! But I'm going to chop the end off.

1:12:03 > 1:12:06See the breast, I chop the end piece off and then you get

1:12:06 > 1:12:09a nice big chunk of that, cos that will cook quicker.

1:12:09 > 1:12:13And... Have you got the mash there going for me? Mashed potato, yeah.

1:12:13 > 1:12:15I'm going to serve this with a classic mash.

1:12:15 > 1:12:18But you've got your little twist in there.

1:12:18 > 1:12:21Classic mash would be three tons of butter going in there. I know.

1:12:21 > 1:12:24You've been speaking to Madhur. LAUGHTER

1:12:24 > 1:12:28We've got to look after ourselves, don't we? She's got you reined in.

1:12:28 > 1:12:31I know. My wife does, actually. She does the same thing.

1:12:31 > 1:12:33But traditionally, you'd marinate this in wine.

1:12:33 > 1:12:36Yeah, overnight, and then you'd roast it all for hours.

1:12:36 > 1:12:40But this dish was developed to use an old chicken.

1:12:40 > 1:12:44It was to use an old rooster. An old rooster. Exactly.

1:12:44 > 1:12:46But we don't need to do that now.

1:12:46 > 1:12:49We're getting great fresh chickens that are younger

1:12:49 > 1:12:52and just don't need as much cooking to be tender.

1:12:52 > 1:12:54Right, OK. I've got that in the tray.

1:12:54 > 1:12:57I'm going to throw some peeled eschalots on there.

1:12:57 > 1:13:00Look at that. That's fancy, isn't it? Oh, potato ricer...

1:13:00 > 1:13:03I don't have one of those at home. Do you think it's better?

1:13:03 > 1:13:06This is almost as technical as a doughnut-filling metal thing.

1:13:06 > 1:13:08LAUGHTER

1:13:08 > 1:13:11That'll do. Just use a masher.

1:13:11 > 1:13:15I've got eschalots. You can use a chopped-up red onion. Some lardons.

1:13:15 > 1:13:17You can use bacon, pancetta.

1:13:17 > 1:13:20All of these classic ingredients are traditional.

1:13:20 > 1:13:23So, you've never watched that programme

1:13:23 > 1:13:25that's on every morning on BBC, have you,

1:13:25 > 1:13:27that we send all those Brits to Australia?

1:13:27 > 1:13:30Ha-ha! You've never watched it? I've done the reverse, haven't I?

1:13:30 > 1:13:33I snuck into the plane back. So, if you were to do a programme,

1:13:33 > 1:13:34sell Britain to the Aussies.

1:13:36 > 1:13:39Sell Britain to the Aussies. Yeah, have a think about it!

1:13:39 > 1:13:40LAUGHTER

1:13:40 > 1:13:43Er, the coffee is getting better. I love it!

1:13:43 > 1:13:45I have to say, I love being in Britain.

1:13:45 > 1:13:49I've spent the summer in Britain, travelling around. Getting a suntan.

1:13:49 > 1:13:52Yeah, I've got a bit of a tan. I brought my flip-flops.

1:13:52 > 1:13:54I haven't used them yet, though. Flip-flops!

1:13:54 > 1:13:56A bit of salt and pepper on there.

1:13:56 > 1:13:58You have another name for flip-flops in Oz.

1:13:58 > 1:14:02We call them thongs. Thongs! I knew I shouldn't... I know that much!

1:14:02 > 1:14:05I went into a shop when I first arrived and said I need some pants

1:14:05 > 1:14:07cos in Australia, you call trousers pants.

1:14:07 > 1:14:10Luckily he was Australian. He said, "You don't ask for pants here."

1:14:10 > 1:14:14You don't ask for a thong either! No, you don't ask for a thing.

1:14:14 > 1:14:15So we've got a bit of chilli on there.

1:14:15 > 1:14:18Bit of oil, bit of chilli and I'm going to put some herbs on there,

1:14:18 > 1:14:21just some rosemary and thyme. OK. Just throw them under.

1:14:22 > 1:14:24These are the sort of recipes...

1:14:24 > 1:14:28I like classic dishes, but I like mucking around with them a bit.

1:14:28 > 1:14:30Then roast? Roast that for 20 minutes? 20 minutes.

1:14:30 > 1:14:33And then what you do is, after 20 minutes,

1:14:33 > 1:14:36you pour over a big glass of wine. Yeah.

1:14:36 > 1:14:38And you get all of that great flavour of the wine

1:14:38 > 1:14:40but it just softens down and creates a great sauce.

1:14:40 > 1:14:43The only thing you haven't got is the mushrooms.

1:14:43 > 1:14:46The mushrooms I'm going to pop on. You've got the mushrooms here.

1:14:46 > 1:14:48Any particular type or what? A mixture.

1:14:48 > 1:14:51It's so easy to buy all the mixed packets of mushrooms

1:14:51 > 1:14:54in the supermarket now and this is a great recipe to play around with,

1:14:54 > 1:14:56using all those different types.

1:14:56 > 1:14:59And this is the season when you should be eating them.

1:14:59 > 1:15:02There's no films on the horizon for you - not yet. No, not movies.

1:15:02 > 1:15:05Not yet, but you have got a new book out.

1:15:05 > 1:15:08I have - Bill's Basics - what I'm doing with this recipe.

1:15:08 > 1:15:11I've taken 100 of my favourite recipes and rejigged them,

1:15:11 > 1:15:14done them my way, to make them a lot easier and simpler.

1:15:14 > 1:15:15Like creme fraiche in the mash.

1:15:15 > 1:15:17Yeah, bit of creme fraiche in the mash,

1:15:17 > 1:15:20which gives you the richness without all of the butter.

1:15:20 > 1:15:23There was butter too! A little bit of butter. She's good, isn't she?

1:15:23 > 1:15:26She catches everything. You don't miss anything, do you?!

1:15:26 > 1:15:29But this is great for when you're entertaining.

1:15:29 > 1:15:31For a normal home version, I'd just use a bit of milk. Now, butter.

1:15:31 > 1:15:34Oil in there to stop the butter burning.

1:15:34 > 1:15:36Throw the mushrooms in there.

1:15:36 > 1:15:39People will want to see you live, as well as today. Yeah.

1:15:39 > 1:15:40Is it tomorrow you're going up to Wales?

1:15:40 > 1:15:43Yes, I can almost pronounce it. Go on, then.

1:15:43 > 1:15:47Ag... No. Abergavenny. Yes, Abergavenny, thank you. I've got it!

1:15:47 > 1:15:50Have you been to Wales before? I haven't. I'm very, very excited.

1:15:50 > 1:15:52Very excited about Wales.

1:15:52 > 1:15:56I mean, it's just the food in the countryside is so good.

1:15:56 > 1:15:58There's a big food festival there, isn't there?

1:15:58 > 1:16:00Huge food festival for the weekend. Yeah.

1:16:00 > 1:16:03I'm going down there, I'm very excited. Brilliant lamb. Of course.

1:16:03 > 1:16:05Far better than in Australia.

1:16:05 > 1:16:07That is the thing - in Britain, the meat is incredible.

1:16:07 > 1:16:10I know I shouldn't say that, but the meat.

1:16:10 > 1:16:13I love here all the rare breeds coming through. Fantastic!

1:16:13 > 1:16:16So, saute them. The pan's got to be hot. You don't want to stew them.

1:16:16 > 1:16:18You know when you cook mushrooms sometimes,

1:16:18 > 1:16:20and they let off a lot of liquid.

1:16:20 > 1:16:23If you have the pan nice and hot, they won't.

1:16:23 > 1:16:25And don't stir them too much. And also, don't wash them.

1:16:25 > 1:16:28Yeah, don't wash them. So, you've got your mash there.

1:16:28 > 1:16:30I'll get your chicken. Can you get my chicken out for me?

1:16:30 > 1:16:33So this has had 20 minutes, then you put the wine in,

1:16:33 > 1:16:34then another 20 minutes.

1:16:34 > 1:16:36And then what happens is that wine bubbles

1:16:36 > 1:16:39with all the juices of the chicken and creates a great sauce.

1:16:39 > 1:16:42I need two hands to get this chicken out of the oven! You all right?

1:16:42 > 1:16:44I know, it's a big... Look at the size of it! Look at it!

1:16:44 > 1:16:46Move that out of the way.

1:16:50 > 1:16:55Now, I've got some parsley. You can see that great sauce that happens.

1:16:55 > 1:16:59I've got some parsley. I think the parsley at the end...

1:16:59 > 1:17:02Actually, I forgot something. A bit of garlic.

1:17:02 > 1:17:05Do you want a leg or a thigh? I give up.

1:17:05 > 1:17:09So, you've still got the liquid in there. Yeah.

1:17:09 > 1:17:11Bit of garlic in those mushrooms.

1:17:11 > 1:17:13I should have done it from the start, but... Yeah.

1:17:13 > 1:17:15The advantage with this, I suppose,

1:17:15 > 1:17:17the skin becomes nice and crisp, bit like roast chicken.

1:17:17 > 1:17:20The favourite thing for me with chicken is the skin.

1:17:20 > 1:17:22If you eat the skin, you want it nice and crisp.

1:17:22 > 1:17:25And the great way of doing this is you don't lose that.

1:17:25 > 1:17:28But what's great about coq au vin is the sauce.

1:17:28 > 1:17:31Do you want to put that on a plate for me? I'm there, Bill, I'm there.

1:17:31 > 1:17:33I'm just putting some more creme fraiche in there.

1:17:33 > 1:17:37Great, just to loosen it up. Don't watch, Madhur. I saw, I saw.

1:17:37 > 1:17:41She hasn't noticed the 2oz of butter that's gone in there.

1:17:41 > 1:17:43It's getting onto winter. We can all hide a bit, can't we?

1:17:43 > 1:17:45That is the good thing about living here, actually.

1:17:45 > 1:17:49You can behind THAT jumper! You can hide, yeah. There you go.

1:17:49 > 1:17:52Yeah, mushrooms. Then scatter those mushrooms.

1:17:52 > 1:17:55I tried to wear a T-shirt like that once. I looked like a windsock!

1:17:55 > 1:17:58LAUGHTER

1:17:58 > 1:18:01Only you can get away with it. So, mushrooms going on?

1:18:01 > 1:18:03Scatter the mushrooms. Then parsley.

1:18:03 > 1:18:06And you can see all those delicious...

1:18:06 > 1:18:11This is such a great autumn family meal or entertaining. Fantastic.

1:18:11 > 1:18:14I'll bring it all over. Bring it over for me. I'll get a spoon.

1:18:14 > 1:18:16You can just serve it in the tray, can't you? I know, it's great.

1:18:16 > 1:18:21I love food like this - homey, hearty. Now, which bit of chicken?

1:18:21 > 1:18:24That leg looks good, doesn't it? Mmm, I love a leg. That one.

1:18:24 > 1:18:28You like a leg? I'm a leg lady, yeah. Dark meat is good, isn't it?

1:18:28 > 1:18:30Yeah. Ah.

1:18:30 > 1:18:33I love a girl who likes their food. It's good. There you go.

1:18:33 > 1:18:35Now, give me that. A bit of sauce and everything else?

1:18:35 > 1:18:39These onions, you can see all of those great shallots.

1:18:39 > 1:18:42I'll tip it towards you so you can take it. Thank you.

1:18:42 > 1:18:47The lardons, and that wine has created the most delicious sauce.

1:18:47 > 1:18:51So pop it all over there. And a little bit more.

1:18:53 > 1:18:57And there. And then a bit more parsley and you've got it.

1:18:57 > 1:19:00Remind us what that is again. That's Bill's coq au vin.

1:19:00 > 1:19:01That is Bill Granger.

1:19:07 > 1:19:10It's Bill's coq au vin. It looks fantastic, I have to say.

1:19:10 > 1:19:13Great alternative to it as well. Very simple food to do at home.

1:19:13 > 1:19:17Have a seat over here. Dive in. The food just keeps coming. Wow!

1:19:17 > 1:19:21There you go. Dive into that. I'm a huge mashed potato fan,

1:19:21 > 1:19:25so I want to taste. And you put creme fraiche? Creme fraiche, yeah.

1:19:25 > 1:19:27It gives it a slight body to it. Oh! Delicious!

1:19:27 > 1:19:31Curry for breakfast, then doughnuts, then chicken. Potatoes, chicken...

1:19:31 > 1:19:36The key to it is, literally, keeping those chicken on the bone as well.

1:19:36 > 1:19:38Don't take it off the bone, keeps it nice and moist. No.

1:19:38 > 1:19:40The bone gives it taste.

1:19:40 > 1:19:43It also melts down with the wine, you get that great sauce.

1:19:43 > 1:19:46Oh, my goodness! Mmm! Happy with that? That's so good, yeah.

1:19:46 > 1:19:47You're not going to get any, guys.

1:19:52 > 1:19:55Bill, that was fantastic. And if it makes you feel any better,

1:19:55 > 1:19:59I've encountered the same problem when buying MY pants and thongs too.

1:19:59 > 1:20:01Now, when Gok Wan came to the studio

1:20:01 > 1:20:03to face his food heaven or food hell,

1:20:03 > 1:20:05he was certainly fishing for tuna votes.

1:20:05 > 1:20:09But would peppers be picked? Let's find out.

1:20:09 > 1:20:11It's time to find out whether Gok

1:20:11 > 1:20:13will be facing food heaven or food hell.

1:20:13 > 1:20:15Everybody has made their minds up.

1:20:15 > 1:20:18You could be having food heaven, which is that fabulous bit of tuna,

1:20:18 > 1:20:21marinated with all your favourite ingredients.

1:20:21 > 1:20:24We've got some rice noodles, peanuts, nice little marinade,

1:20:24 > 1:20:26great salad with palm sugar. So excited!

1:20:26 > 1:20:29Alternatively, you could be having peppers - we've got red peppers,

1:20:29 > 1:20:33roasted red peppers, paprika, monkfish, roasted romesco sauce.

1:20:33 > 1:20:36What do you think these lot decided? Do you know what?

1:20:36 > 1:20:40I think they love me. Well, it's 2-1 to hell so far, at home.

1:20:40 > 1:20:42And I think cos Jun is my brother from another mother,

1:20:42 > 1:20:47then I think possibly... LAUGHTER

1:20:47 > 1:20:51I think it's possibly going to be tuna. He said hell! You did not!

1:20:51 > 1:20:55Yeah, he did. I said hell. However, the rest of them got you in it. Yay!

1:20:55 > 1:20:57Move this out of the way.

1:20:57 > 1:20:59Right, we're going to marinade this first of all.

1:20:59 > 1:21:01I'm going to use my rice noodles,

1:21:01 > 1:21:03which are these little fellows over here.

1:21:03 > 1:21:06What we do with these, pop them in a bowl. Vermicelli, yeah?

1:21:06 > 1:21:08Yeah, vermicelli, rice noodles.

1:21:08 > 1:21:10Pop them in a bowl, wait for the kettle to boil,

1:21:10 > 1:21:13then I'm going to pour that over the top of there. I can do that.

1:21:13 > 1:21:15Can you do that? I'll do that. That's fine. Excellent.

1:21:15 > 1:21:18Right, tuna. We're going to marinate our tuna quite quickly.

1:21:18 > 1:21:20We've got a nice piece of tuna over here.

1:21:20 > 1:21:23So, when that kettle boils, over the top. I know - you've said it!

1:21:23 > 1:21:26I've got it. Got it! Look at that. All four of us now.

1:21:26 > 1:21:27Right, tuna over here.

1:21:27 > 1:21:31I'm going to cut that up into a decent size chunk, which that is.

1:21:31 > 1:21:35Look at that bad boy! Proper decent size. Bit of lemon grass.

1:21:35 > 1:21:37Going to get some soy sauce in there as well,

1:21:37 > 1:21:40cos that'll go almost like a teriyaki sort of style.

1:21:40 > 1:21:44That's light soy not dark soy? Light soy sauce, yeah.

1:21:44 > 1:21:47So, it's the saltier one, yeah? Yeah, light soy sauce.

1:21:47 > 1:21:50Bit of normal oil over the top of there. There you go.

1:21:50 > 1:21:55Little bit of the old Thai fish sauce. A touch in there.

1:21:55 > 1:21:58Then touch of lemon grass, please. There you go, Chef. In there.

1:21:58 > 1:22:01Thank you very much. Give that a quick mix together.

1:22:01 > 1:22:04We're going to use a bit of this oil over the top.

1:22:04 > 1:22:08I'd like this set up to happen every night at my house. Would you? Yeah.

1:22:08 > 1:22:12You three, dressed in aprons, cooking me food. I'm very excited.

1:22:12 > 1:22:17Yeah, yeah, thanks. You're imagining this, aren't you? Yeah. Good boy.

1:22:17 > 1:22:19Right, marinated that.

1:22:19 > 1:22:22Doesn't take very long at all, literally just seal it in a hot pan.

1:22:22 > 1:22:25The reason I've got a decent thickness of tuna

1:22:25 > 1:22:29is I'm actually going to serve it proper, proper rare in the middle.

1:22:29 > 1:22:32I'm so excited. It should be sealed on the outside, sealed both sides,

1:22:32 > 1:22:35rare in the middle. I agree. Not pink, rare.

1:22:35 > 1:22:37Over there we've got the peanuts.

1:22:37 > 1:22:40We've got some ginger and garlic in there. Yeah, and lemon grass.

1:22:40 > 1:22:43Chilli wants deseeding and chopping up and placing in there as well.

1:22:43 > 1:22:46That's coming up in a minute. Few spring onions in there but not many.

1:22:46 > 1:22:48OK. The rest in the salad. OK.

1:22:48 > 1:22:50We're going to use them as well in a second.

1:22:50 > 1:22:51It's amazing. Is it good to go?

1:22:51 > 1:22:55Yeah, flick that up, it can go over the top. Right. And they should...

1:22:55 > 1:22:57So, you must never boil the vermicelli

1:22:57 > 1:22:59because it goes soggy, so just the hot water, yeah?

1:22:59 > 1:23:02Straight over, the whole kettleful. Yeah.

1:23:03 > 1:23:06Over the top and they should start. A little bit there. Fingers crossed.

1:23:06 > 1:23:08Look at that.

1:23:09 > 1:23:12They'll just sit in there.

1:23:12 > 1:23:15You can use these for stir-fries and bits and pieces. There you go.

1:23:15 > 1:23:19We mentioned as well, during the show, when you do dinner parties,

1:23:19 > 1:23:21you see the whole thing as an event for you, all the way through.

1:23:21 > 1:23:23The whole thing. So you design a menu

1:23:23 > 1:23:26and everything carries all the way through. Everything carries through.

1:23:26 > 1:23:29It normally has one story, one narrative.

1:23:29 > 1:23:32I struggle with fusion stuff. I get a bit confused,

1:23:32 > 1:23:34so I like there to be one, like I say, one story.

1:23:34 > 1:23:37That's down to the table setting, the people you invite,

1:23:37 > 1:23:40the music, the food - the full works.

1:23:40 > 1:23:42But entertaining's in my blood.

1:23:42 > 1:23:46We've always done it as a family, so, yeah, it's quite important.

1:23:46 > 1:23:48You never lose it, do you, really? Never.

1:23:48 > 1:23:50We always joke about it with the family as well.

1:23:50 > 1:23:52I know all my family are watching right now.

1:23:52 > 1:23:56We'll sit down for dinner, having dim sum or something,

1:23:56 > 1:23:58and the entire family will talk about,

1:23:58 > 1:24:01"If this was our restaurant, we'd do this and we'd do this differently,

1:24:01 > 1:24:02"and that wasn't very good."

1:24:02 > 1:24:06And my dad is the best chef in the world. Sorry, boys. That's OK.

1:24:06 > 1:24:09We accept it. My dad would whip your bums when it comes to cooking.

1:24:09 > 1:24:11He is brilliant. I think these are ready, yeah?

1:24:11 > 1:24:14And the flavours are where? What kind of influences has he got?

1:24:14 > 1:24:18Well, when were growing up, because we were in the restaurant,

1:24:18 > 1:24:20we'd have Western food at the restaurant,

1:24:20 > 1:24:22but as soon as we went home, it was really traditional,

1:24:22 > 1:24:24the broths and all the Chinese herbs and stuff,

1:24:24 > 1:24:27so we were very experienced with food from a young age.

1:24:27 > 1:24:30We could talk the language, we knew about the flavours, herbs and stuff.

1:24:30 > 1:24:32One thing that's great, they seem to use

1:24:32 > 1:24:35all manner of different cuts of meat. Absolutely.

1:24:35 > 1:24:38Whole chicken, the lot. Everything. My dad would love the offcuts.

1:24:38 > 1:24:41He loves the chicken's feet, the head, all that kind of stuff,

1:24:41 > 1:24:45much more than he would like the breast of the meat or whatever.

1:24:45 > 1:24:47We're going to blanch those. Yeah. Those come out.

1:24:47 > 1:24:50Ice-cold water just to cool them down. Gorgeous.

1:24:50 > 1:24:51We've got our salad over here.

1:24:51 > 1:24:54You might want to have a look at this dressing. Look at that.

1:24:54 > 1:24:56This has got some of this... That's it.

1:24:56 > 1:24:58Has fish sauce gone in there as well?

1:24:58 > 1:25:00That's a lot of fish sauce, huh?

1:25:00 > 1:25:02There's noodles going in here, so we'll be fine.

1:25:02 > 1:25:05I wasn't criticising, I'm just asking.

1:25:05 > 1:25:08Lovely. You do that very well. Thank you. Good boy.

1:25:08 > 1:25:11Need a bowl, and these boys are going to mix all this lot together

1:25:11 > 1:25:14into a nice little salad. If you can mix all that lot up. Yeah.

1:25:14 > 1:25:16We're going to add the chopped mint and coriander.

1:25:16 > 1:25:20Save some of those spring onions for later. Lovely.

1:25:20 > 1:25:22Can I do anything to help, boys?

1:25:22 > 1:25:25You can put the mint I chopped up in the salad that they're mixing there.

1:25:25 > 1:25:29OK. Meanwhile, the only job that I've got left to do is over here.

1:25:29 > 1:25:32Little bit of mint there. Pop that in there. Yeah.

1:25:32 > 1:25:35Can I grab that a second? This is the marinade from the tuna.

1:25:35 > 1:25:39I'm going to pop that over the top, keep the heat on here.

1:25:39 > 1:25:42The idea is we seal this

1:25:42 > 1:25:44and you get almost like a teriyaki sauce

1:25:44 > 1:25:47out of this as it reduces down.

1:25:47 > 1:25:51Get a lovely glaze. This looks amazing. There will be...

1:25:51 > 1:25:54Well, it will be almost blue in the centre.

1:25:54 > 1:25:56That's what you want, really, with this one.

1:25:56 > 1:26:00Especially with tuna this good. You don't want to overcook it.

1:26:00 > 1:26:02It's amazing.

1:26:02 > 1:26:05Can you just mould that up into a nice little pile, please, Jun?

1:26:05 > 1:26:07And chop the tops off those, please. Me?

1:26:07 > 1:26:09Yeah, you can just cut the tops off those.

1:26:09 > 1:26:11Atul will show you how to do them.

1:26:12 > 1:26:16Got some scissors? There you go. There's the tuna. Look at that.

1:26:16 > 1:26:19There you go. Done. You want to do it? I'll do that.

1:26:19 > 1:26:21We've got a nice little bit of...

1:26:21 > 1:26:23Do you want this mixing up together?

1:26:23 > 1:26:26No, it can be separate, please, if that's all right. Separate.

1:26:26 > 1:26:28Oh, oops.

1:26:28 > 1:26:31Or it could be together, it doesn't matter. It can be separate.

1:26:31 > 1:26:33It's all separated. Ready when you are, please, Jun.

1:26:33 > 1:26:35Nice little pile of that.

1:26:36 > 1:26:40Now I'm going to slice our tuna which we've got here.

1:26:42 > 1:26:43If you look at this...

1:26:46 > 1:26:51That is what we're looking for. That is amazing. Look at that. Like that.

1:26:52 > 1:26:55And then we put our tuna on there.

1:26:57 > 1:26:59If you buy tuna this good,

1:26:59 > 1:27:01you really don't want to be overcooking it.

1:27:01 > 1:27:04If you buy tuna that good, you don't need a boyfriend!

1:27:04 > 1:27:05It's amazing.

1:27:05 > 1:27:08Few bits of peanuts over the top.

1:27:08 > 1:27:12We'll just chop that up and they can roughly go all over there.

1:27:12 > 1:27:17I'm so excited. Looks fantastic. Bit of these cresses over the top.

1:27:17 > 1:27:20Little bit of the veg oil, please, boys. That will be great.

1:27:22 > 1:27:25Few bits of these little cresses over the top.

1:27:25 > 1:27:27Bit of lime on the side.

1:27:28 > 1:27:32And a bit of that. No butter. No butter. No butter. There you go.

1:27:32 > 1:27:36But I'd serve bread and butter for dessert afterwards. OK.

1:27:36 > 1:27:40There you go. Dive into that. Tell us what you think of that. Dive in.

1:27:40 > 1:27:42That is phenomenal. Thank you very much indeed.

1:27:42 > 1:27:46Girls, bring over your glasses, please. Right.

1:27:46 > 1:27:49You might want to taste it with those noodles

1:27:49 > 1:27:50and the bits from those noodles.

1:27:50 > 1:27:52There you go. Tell us what you think.

1:27:52 > 1:27:56I'm trying to. I'm getting in there. You've got ten seconds to go.

1:27:56 > 1:27:58Ten seconds? Right.

1:27:58 > 1:28:00Just a nod. Mmm!

1:28:00 > 1:28:04Marry me! He's a happy man! Yeah. There's an offer you can't refuse!

1:28:08 > 1:28:11Now there's a proposal if I ever heard one!

1:28:11 > 1:28:13I'd give it about a year at the best.

1:28:13 > 1:28:17I'm afraid that's all we've got time for on today's Best Bites.

1:28:17 > 1:28:19I hope you've enjoyed taking a look back

1:28:19 > 1:28:20at some of the delicious dishes

1:28:20 > 1:28:23all hand-picked from the Saturday Kitchen store cupboard.

1:28:23 > 1:28:26Hopefully, you've been inspired to get in the kitchen yourself.

1:28:26 > 1:28:30Have a fantastic week and I'll see you again very soon. Thanks, bye.