18/12/2016

0:00:02 > 0:00:03With Christmas Day round the corner,

0:00:03 > 0:00:05I've got a sensational selection of festive food

0:00:05 > 0:00:07on this week's Saturday Kitchen Best Bites.

0:00:07 > 0:00:10So, get your onesie on, put your feet up

0:00:10 > 0:00:11and enjoy the show.

0:00:32 > 0:00:33Welcome to the show.

0:00:33 > 0:00:36Now, I've got the perfect mix of top chefs, fabulous food,

0:00:36 > 0:00:40terrible Christmas jumpers and a whole load of celebrity guests

0:00:40 > 0:00:42who can't wait to get stuck in.

0:00:42 > 0:00:44So, stay right there. Coming up today...

0:00:44 > 0:00:46James Martin cooks up some party food

0:00:46 > 0:00:48for Hollywood star Sam Neill

0:00:48 > 0:00:50with his mackerel fillet with dressed crab.

0:00:50 > 0:00:53The French maestro Michel Roux gives us a masterclass

0:00:53 > 0:00:55in how to make the perfect Christmas starter.

0:00:55 > 0:00:57He makes a delicious chicken terrine,

0:00:57 > 0:00:59flavoured with thyme, tarragon and chives,

0:00:59 > 0:01:01served with a simple salad and toast.

0:01:01 > 0:01:04Plus, our favourite Aussie Bill Granger

0:01:04 > 0:01:08shows us how to get the best out of a festive staple - Christmas ham.

0:01:08 > 0:01:10He glazes the ham with sweet Asian flavours,

0:01:10 > 0:01:12including hoisin and plum sauce,

0:01:12 > 0:01:15before serving it with a zesty lemon and potato salad.

0:01:15 > 0:01:19Nathan Outlaw and Tristan Welch gets dressed up for the occasion

0:01:19 > 0:01:20as they battle it out

0:01:20 > 0:01:23in the Saturday Kitchen Omelette Challenge.

0:01:23 > 0:01:25Then it's over to Saturday Kitchen favourite Nick Nairn,

0:01:25 > 0:01:26who is keeping it sweet and seasonal

0:01:26 > 0:01:29with a hearty and indulgent Christmas dessert.

0:01:29 > 0:01:33He's making a croustade filled with caramel, cranberries and apples,

0:01:33 > 0:01:35served with an Armagnac custard.

0:01:35 > 0:01:39And finally, comedian Johnny Vegas faces his food heaven or food hell.

0:01:39 > 0:01:42Did he get his food heaven, vodka and tonic soft-shell crab,

0:01:42 > 0:01:45with saffron aioli and seasonal salad?

0:01:45 > 0:01:47Or did he end up facing his food hell,

0:01:47 > 0:01:49Christmas pudding ice cream with sauteed pineapple

0:01:49 > 0:01:52and a star anise and cinnamon caramel?

0:01:52 > 0:01:54You can find out what he got at the end of the show.

0:01:54 > 0:01:57But first, to get our taste buds tingling,

0:01:57 > 0:01:58it's spice king Vivek Singh

0:01:58 > 0:02:01and he serves up roast venison loin with root vegetables,

0:02:01 > 0:02:03pickling sauce and venison meatballs.

0:02:03 > 0:02:06Cooking next is one of the very best Indian chefs in the country.

0:02:06 > 0:02:08It's Vivek Singh, of course.

0:02:08 > 0:02:10Now, on the menu for you today, chef,

0:02:10 > 0:02:12we got a bit of venison, is that right?

0:02:12 > 0:02:16Yes. We've got a loin of venison - so, nice and lean, very seasonal.

0:02:16 > 0:02:18The reason I am doing it now

0:02:18 > 0:02:21is it'll make an excellent alternative Christmas roast.

0:02:21 > 0:02:24So, we've got a loin of venison that we're going to cook,

0:02:24 > 0:02:27and I need your help to make these really tender,

0:02:27 > 0:02:29melt-in-the-mouth venison meatballs.

0:02:29 > 0:02:30I know you're going to get this on.

0:02:30 > 0:02:33I'm just basically going to take this one out.

0:02:33 > 0:02:36- I've got some... Right. Great. - Which is there, ready.

0:02:36 > 0:02:39- So, off you go.- OK.

0:02:39 > 0:02:42So, what we do is we are starting to marinade...

0:02:42 > 0:02:44The first marination for the venison

0:02:44 > 0:02:47is just a tiny bit of red chilli powder

0:02:47 > 0:02:49and a bit of salt and a touch of oil in it.

0:02:49 > 0:02:51You want me to get the veg on for this one,

0:02:51 > 0:02:52so we've got a little...

0:02:52 > 0:02:57Think of this as a part-pickle, part-roasted vegetables, so...

0:02:57 > 0:03:01You've got cumin, coriander and chilli into hot oil,

0:03:01 > 0:03:03and then sear the vegetables in there.

0:03:03 > 0:03:05Then just add salt, sugar and vinegar

0:03:05 > 0:03:07and let it roast in the oven.

0:03:07 > 0:03:09Sounds good. You've got radishes... All manner of different...

0:03:09 > 0:03:12- All of those things, yes. - OK.

0:03:12 > 0:03:14They are going to go in there as well.

0:03:16 > 0:03:18Now, tell us about this, then, the venison.

0:03:18 > 0:03:21Cos you use a lot of game in your restaurant, don't you?

0:03:21 > 0:03:23I use a lot of game in all our restaurants

0:03:23 > 0:03:26Both at the Cinnamon Club, of course, we started off...

0:03:26 > 0:03:29We pioneered using game in Indian restaurants, there.

0:03:29 > 0:03:31But I have taken it to Cinnamon Kitchen

0:03:31 > 0:03:34and you see game featuring on Cinnamon Soho menus as well.

0:03:34 > 0:03:38Now, this one here, you've got the spices all in there.

0:03:38 > 0:03:39Salt and sugar.

0:03:39 > 0:03:41This is the common mistake people do -

0:03:41 > 0:03:43- you need to fry off those spices, don't you?- Exactly.

0:03:43 > 0:03:46All of these...

0:03:46 > 0:03:48The veg. Then the vinegar is going in there.

0:03:48 > 0:03:50- That is where you get that part-pickle.- Yeah.

0:03:50 > 0:03:51In we go with the vinegar.

0:03:53 > 0:03:55- OK.- A bit of salt. Got some in there.

0:03:55 > 0:03:57Then straight in the oven.

0:03:57 > 0:04:00- OK, great.- What are you doing with the venison, then?

0:04:00 > 0:04:03The venison, I'm searing for a few minutes.

0:04:03 > 0:04:07Then I got the second marinade I'm going to make,

0:04:07 > 0:04:14which is yoghurt, garam masala and red chilli powder, salt and sugar.

0:04:14 > 0:04:18OK? And a touch of ginger and garlic paste in there.

0:04:18 > 0:04:20And that is going to become...

0:04:20 > 0:04:24- This is effectively a tandoori marinade, really.- Right.

0:04:24 > 0:04:27People will want to know this - a tandoori marinade,

0:04:27 > 0:04:29if they want to do this this Christmas,

0:04:29 > 0:04:31what would it be?

0:04:31 > 0:04:32Run through that again.

0:04:32 > 0:04:35It's yoghurt, Greek yoghurt, ginger and garlic paste,

0:04:35 > 0:04:39a bit of ground garam masala, red chilli powder and salt.

0:04:39 > 0:04:42- That's that.- OK. Easy as that.

0:04:42 > 0:04:43Easy as that.

0:04:44 > 0:04:48Now, Silvena did her, sort of, lamb meatballs.

0:04:48 > 0:04:50You've got, over here, something slightly different.

0:04:50 > 0:04:53You're going to use the fat as well as the venison.

0:04:53 > 0:04:55This is... Yes, exactly. This is venison meatballs,

0:04:55 > 0:04:57but I am making it exactly like they would have made

0:04:57 > 0:05:00a lamb galawati kebab in Lucknow.

0:05:00 > 0:05:05Again, Lucknow is known as the Constantinople of the East,

0:05:05 > 0:05:08so a lot of Ottoman influence, you find there.

0:05:08 > 0:05:10You've got onions in there,

0:05:10 > 0:05:12which is the basis for so much Indian cooking.

0:05:12 > 0:05:18Yeah, there is a lot of onions used in our cooking.

0:05:18 > 0:05:22A lot of the bases for the sauce and everything else we do is onion,

0:05:22 > 0:05:25because we don't use a lot of stock, traditionally, in our cooking, so...

0:05:25 > 0:05:27And pineapple juice, you've got in there.

0:05:27 > 0:05:29I'm assuming that breaks down the fat as well.

0:05:29 > 0:05:31It just breaks down the meat protein.

0:05:31 > 0:05:35- It's such an effective tenderiser. It's been used for years.- Yeah.

0:05:36 > 0:05:39A bit of garlic. And then you've got the spices.

0:05:39 > 0:05:40What's this? Cumin, salt...

0:05:40 > 0:05:45Cumin, salt, garam masala, ginger and garlic paste,

0:05:45 > 0:05:49and, effectively, the pineapple is going to break it all down.

0:05:49 > 0:05:50You blitz this together.

0:05:52 > 0:05:54Right, so we sear our meat.

0:05:54 > 0:05:56A couple of minutes, a few minutes either side.

0:05:56 > 0:05:57What about the restaurants?

0:05:57 > 0:06:00- Now, you've got three restaurants now.- Right, yes.

0:06:00 > 0:06:02Cinnamon Club, Cinnamon Kitchen and...

0:06:02 > 0:06:04- Cinnamon Kitchen and Cinnamon Soho. - Yeah.

0:06:04 > 0:06:06Cinnamon Kitchen, I did four years ago.

0:06:08 > 0:06:10It is situated in the old West...

0:06:10 > 0:06:14- It's in the old spice warehouses of the East India Company.- Yeah.

0:06:14 > 0:06:17And Cinnamon Soho, I did most recently...

0:06:17 > 0:06:19That will go into the oven, about 200 degrees,

0:06:19 > 0:06:24for about six to seven minutes, then I'll rest it for another few.

0:06:24 > 0:06:25Right, so, let's...

0:06:25 > 0:06:27And then, of course, the one that you have...

0:06:27 > 0:06:29The one that I went to last night.

0:06:29 > 0:06:33- The Cinnamon Club, Cinnamon Club. - Cinnamon Club. Busier than ever.

0:06:33 > 0:06:37Oh, God. I mean, it's... It's a big ship, that.

0:06:37 > 0:06:39It used to be... It was an old library, wasn't it?

0:06:39 > 0:06:41- It used to be the old Westminster library.- Right.

0:06:41 > 0:06:44I mean, it's so formal and a lot of people, sort of,

0:06:44 > 0:06:47would ask us if they had to be members or, you know...

0:06:47 > 0:06:49If they were allowed children and things.

0:06:49 > 0:06:52I just thought we needed to do something more accessible

0:06:52 > 0:06:56and that's how Cinnamon Kitchen was done four years ago.

0:06:56 > 0:06:58I learned something about cinnamon the other day.

0:06:58 > 0:07:01Correct me if I'm wrong, you probably know this as chefs.

0:07:01 > 0:07:03But if you hold your nose while you have cinnamon,

0:07:03 > 0:07:05while you taste cinnamon, you can't taste it.

0:07:05 > 0:07:06Only when you let your nose go.

0:07:06 > 0:07:08You can't taste anything if you hold your nose.

0:07:08 > 0:07:12Well, no, you can, but cinnamon in particular, I've heard.

0:07:12 > 0:07:14- Am I right or wrong? - How did you come across that?

0:07:14 > 0:07:16Well, I was told, and then I tried it,

0:07:16 > 0:07:18and it was true, and I was blown away by it.

0:07:18 > 0:07:20You've just got too much time on your hands!

0:07:20 > 0:07:21Now I've got no job!

0:07:21 > 0:07:23Just take a look at this.

0:07:23 > 0:07:26This is a panch phoron. You can buy it as a panch phoron.

0:07:26 > 0:07:29"Panch", meaning five, and "phoron" means tempering.

0:07:29 > 0:07:31- Five different spices that go into the tempering.- Right.

0:07:31 > 0:07:34So, fenugreek seeds, mustard seeds, black onion seeds,

0:07:34 > 0:07:36fennel seeds and cumin seeds.

0:07:36 > 0:07:37You're going to get the sauce on.

0:07:37 > 0:07:39These are the meatballs that I've made

0:07:39 > 0:07:41and we're frying these off.

0:07:41 > 0:07:43- Yeah.- These ones, cos you want to get that sauce on quite quickly.

0:07:43 > 0:07:45Exactly. The sauce is on.

0:07:46 > 0:07:48So you allow the spices to crackle.

0:07:48 > 0:07:52Could have done with a bit more flame on, but that's fine.

0:07:52 > 0:07:55Now, of course, you've just finished the cookbook

0:07:55 > 0:07:56that you've got as well.

0:07:56 > 0:07:58That's right, Cinnamon Kitchen cookbook.

0:07:58 > 0:08:02Just came out a couple of weeks ago. I'm really pleased with it.

0:08:02 > 0:08:06The cookbook, much like Cinnamon Kitchen itself, is...

0:08:06 > 0:08:09I love the fact that it's so accessible and so...

0:08:09 > 0:08:14The lack of structure, really. It's not formal. It's...

0:08:14 > 0:08:15It's very relaxed.

0:08:15 > 0:08:16I mean, I've read it.

0:08:16 > 0:08:18You see the marinades, it's all the...

0:08:18 > 0:08:21- It's got a few step-by-step... - It's the simplicity side of it.

0:08:21 > 0:08:23- Exactly. - Cos Indian food can be...

0:08:23 > 0:08:25Well, you make it look easy, but it's not.

0:08:25 > 0:08:29No, I tell you what - one thing I've learned over the years is that,

0:08:29 > 0:08:32you know, to come up with dishes that are low in effort,

0:08:32 > 0:08:35but high on impact, that's what Cinnamon Kitchen does really well

0:08:35 > 0:08:37and the Cinnamon Kitchen cookbook as well.

0:08:37 > 0:08:40One other thing - on the onions,

0:08:40 > 0:08:43if you want to cook them off slightly quicker...

0:08:43 > 0:08:45What do you want in here?

0:08:45 > 0:08:50Well, if you just mix up some... Half of the stock and the cornmeal.

0:08:50 > 0:08:52Cornmeal. This is for our little sauce.

0:08:52 > 0:08:56- That's the sauce, that's just going to thicken it.- OK.- Right.

0:08:56 > 0:08:59And is this just yoghurt you've got in there or...?

0:08:59 > 0:09:01- Yeah.- Right, OK.

0:09:01 > 0:09:05Yoghurt is the base for the sauce, other than the onions, here.

0:09:05 > 0:09:10- OK.- And you mix this all together. - Yeah.

0:09:10 > 0:09:14Now, I promised I wouldn't mention cricket...

0:09:14 > 0:09:17- Yeah. Well... - But you can't go to your place...

0:09:17 > 0:09:20And, actually, if you get a chance to go to your place

0:09:20 > 0:09:22and ask to have a look at the kitchen,

0:09:22 > 0:09:24it is an amazing kitchen, a hive of activity,

0:09:24 > 0:09:25cos it's so busy.

0:09:25 > 0:09:27But one thing that I was amazed at,

0:09:27 > 0:09:29each section has got their own television

0:09:29 > 0:09:33with cricket on, 24 hours a day.

0:09:33 > 0:09:35It's true!

0:09:35 > 0:09:38Well, you know, we've disconnected the Sky connection.

0:09:38 > 0:09:40We don't have that any more.

0:09:40 > 0:09:41They've got cricket on.

0:09:41 > 0:09:44But with you guys not doing very well, you switched it off.

0:09:44 > 0:09:47We just, sort of, we pulled all the cabling off the system,

0:09:47 > 0:09:49really frustrating.

0:09:49 > 0:09:52So quick to be proud when you're doing so well.

0:09:52 > 0:09:53What about the times you're not doing well?

0:09:53 > 0:09:55Look at the All Blacks, playing...

0:09:55 > 0:09:57Absolutely unforgiving with that, Brendan!

0:09:57 > 0:09:59- All of a sudden... - He switched it over,

0:09:59 > 0:10:01he's watching Jeremy Kyle of a morning!

0:10:01 > 0:10:03LAUGHTER You want me to chop...

0:10:03 > 0:10:05- Chop a bit of this.- OK.

0:10:05 > 0:10:07I'll squeeze a bit of lemon into this.

0:10:07 > 0:10:09Right, so, you've left the venison...

0:10:09 > 0:10:11The venison, it's cooked quite quickly,

0:10:11 > 0:10:14you're going to leave it nice and pink.

0:10:14 > 0:10:18We are about ready to plate, so I'll bring the plate over.

0:10:18 > 0:10:19Bring you the venison over.

0:10:19 > 0:10:21Do you want the palm sugar in there as well?

0:10:21 > 0:10:23I'll do the palm sugar, please.

0:10:23 > 0:10:25- Right. - Got the palm sugar.

0:10:25 > 0:10:27You've got to get me the gold leaf.

0:10:28 > 0:10:30We'll move those to one side.

0:10:32 > 0:10:35- Just cool those down a bit. - Let's do a bit of...

0:10:35 > 0:10:39Then you can be ready to plate. Turn that off.

0:10:39 > 0:10:42- Here's your venison.- Yeah. - And away you go.

0:10:43 > 0:10:44Lift you that up.

0:10:45 > 0:10:48And you can plated it up whenever you want. There you go.

0:10:48 > 0:10:53Now, the thing with venison, again, is you're really well off

0:10:53 > 0:10:55resting it for almost as long as you cook it,

0:10:55 > 0:10:59because that's what allows the meat to rest and relax.

0:10:59 > 0:11:04Now, over here, these meatballs, you are finishing it with this.

0:11:06 > 0:11:09- This is a first on Saturday Kitchen. - That's right.

0:11:09 > 0:11:11- Gold leaf.- Gold leaf.

0:11:11 > 0:11:13We were talking about the cooking of sultans earlier,

0:11:13 > 0:11:14weren't we, Silvena?

0:11:14 > 0:11:17I don't know what this is, but certainly...

0:11:17 > 0:11:19I wouldn't put it on a meatball necessarily, but, hey...

0:11:19 > 0:11:21I'm going to try it, Vivek.

0:11:21 > 0:11:22Oh, you've got to try this.

0:11:22 > 0:11:25Melt-in-the-mouth, tender lamb kebabs.

0:11:25 > 0:11:28But make sure you get the edible kind, you know?

0:11:28 > 0:11:29Oh, not the wallpaper one, no.

0:11:29 > 0:11:31It's going to be too expensive, I'm sure.

0:11:31 > 0:11:33I reckon you've just finished your fireplace at home

0:11:33 > 0:11:35and just brought this in, haven't you?

0:11:35 > 0:11:37That's what you've done. But...

0:11:37 > 0:11:39You're not very good at that, James, I must say.

0:11:39 > 0:11:40- No...- Struggling.

0:11:40 > 0:11:41It's very awkward, you know.

0:11:41 > 0:11:42If Victoria Beckham is watching,

0:11:42 > 0:11:45this is something for David for Christmas Day, you see?

0:11:45 > 0:11:47LAUGHTER Check these out.

0:11:51 > 0:11:54Look at them. Look at these, sort of...

0:11:54 > 0:11:56I never thought I'd do golden balls on Saturday Kitchen!

0:11:56 > 0:11:58But anyway.

0:11:58 > 0:12:02Golden balls is to a bit of a dangerous name, Vivek. You know?

0:12:02 > 0:12:04Well, my new restaurant, Cinnamon Soho,

0:12:04 > 0:12:08has a full section of...balls,

0:12:08 > 0:12:12inspired by different parts of the country.

0:12:12 > 0:12:15Street snacks like that.

0:12:15 > 0:12:19Now, take a look at this. Could this be a Christmas roast?

0:12:19 > 0:12:22Looks pretty good to me. Tell me the name of the dish again.

0:12:22 > 0:12:26Well, it's a roast loin of venison, golden venison meatballs,

0:12:26 > 0:12:30some Rajasthani pickle sauce, and part-pickled roast vegetables.

0:12:30 > 0:12:33They say you eat with the eyes. Just look at that.

0:12:36 > 0:12:39And I know it's going to taste the same as well.

0:12:39 > 0:12:42- This is looking very good. - Don't hold your nose for this one.

0:12:42 > 0:12:44- No!- Please don't.

0:12:44 > 0:12:47- Venison, nice and pink like that... - As pink as you like.

0:12:47 > 0:12:49They look great, those, as well. Like you say, you can make these

0:12:49 > 0:12:51in advance, these little balls, but you need the fat in there.

0:12:51 > 0:12:53Otherwise, they dry out.

0:12:53 > 0:12:55Oh, yes. It's such a lean meat, venison.

0:12:55 > 0:12:57- You really need to... - The gold is delicious!

0:12:57 > 0:12:59The gold is delicious.

0:12:59 > 0:13:02- It's Christmas, Silvena. - With diamonds, it would be perfect.

0:13:02 > 0:13:04I need to test one of your golden balls.

0:13:04 > 0:13:06But I mean, you make that look so easy,

0:13:06 > 0:13:10but the element of spices and the mixture of the combinations...

0:13:10 > 0:13:14- Make it LOOK easy. You do it. - You've got to go to his restaurant.

0:13:18 > 0:13:21Well, that looks like a fantastic alternative dish

0:13:21 > 0:13:23to try over the festive period - thanks, Vivek.

0:13:23 > 0:13:26Now, coming up, James cooks mackerel fillets with dressed crab,

0:13:26 > 0:13:29pickled turnips, cucumber and radish, and a herb oil.

0:13:29 > 0:13:31But before that, it's over to Rick Stein, who is in Cornwall

0:13:31 > 0:13:34meeting some lobster fishermen with a surprising talent.

0:13:34 > 0:13:38Just along the coast from Padstow is Port Isaac,

0:13:38 > 0:13:40where some of my newest friends come from.

0:13:40 > 0:13:44# We're making money with this sound

0:13:44 > 0:13:46# Whoo! Rattle them winches, oh!

0:13:46 > 0:13:48# Soon, we'll all be homeward bound

0:13:48 > 0:13:50# Rattle them winches, oh!

0:13:50 > 0:13:53# Rattle them down and stamp and go

0:13:53 > 0:13:55# Rattle them winches, oh! Whoo!

0:13:55 > 0:13:57# Rattle them down and stamp and go

0:13:57 > 0:13:59# Rattle them winches, oh!

0:13:59 > 0:14:01# Rattle them down and stamp and go

0:14:01 > 0:14:05# Rattle them winches, oh!

0:14:05 > 0:14:07# Whoo! #

0:14:07 > 0:14:09I'm off with one of the boys, Jeremy Brown,

0:14:09 > 0:14:12to pick up his lobster pots, which, I'm pleased to see,

0:14:12 > 0:14:16have plenty of lobsters and crabs in them - even some tiddlers.

0:14:16 > 0:14:19Yeah, they grow - they are the fastest ones to grow.

0:14:19 > 0:14:20They grow really quickly, you know -

0:14:20 > 0:14:23lobsters grow a little bit, a little bit, a little bit.

0:14:23 > 0:14:24These grow really, really quickly.

0:14:24 > 0:14:26This is really good fishing, I must say.

0:14:26 > 0:14:27It's a bit smaller, that one.

0:14:29 > 0:14:30See, in Padstow,

0:14:30 > 0:14:33there's this lobster hatchery and when lobsters are born,

0:14:33 > 0:14:37they're born as little fright, tiny little fry, aren't they?

0:14:37 > 0:14:38They are up in the water for a long time.

0:14:38 > 0:14:40And they are just swimming around.

0:14:40 > 0:14:43Up with plankton for a long time, and then they get swallowed up...

0:14:43 > 0:14:46They reckon 99% of all the little fry that are born

0:14:46 > 0:14:48are eaten by predators,

0:14:48 > 0:14:51so what they do is take these tiny little lobsters

0:14:51 > 0:14:53and grow them to about two centimetres...

0:14:53 > 0:14:56- About two inches. - That big?- Yeah.

0:14:56 > 0:14:58And then they put them back in the sea,

0:14:58 > 0:15:01and Jeremy is starting to get a lot of these in the sea.

0:15:01 > 0:15:03- So it's good news. - They can fend for themselves,

0:15:03 > 0:15:06then, with these - they can do a bit of damage with these claws, now.

0:15:06 > 0:15:08Certainly. I wouldn't even want to get my finger...

0:15:08 > 0:15:11They'd give a pollack a little nip on the nose, wouldn't it? Or a bass.

0:15:11 > 0:15:14So, you know, we just feed these up and throw them back,

0:15:14 > 0:15:16so it's almost like farming, in a way.

0:15:16 > 0:15:17Yeah. It is, really.

0:15:17 > 0:15:19Only you are not underpaid for the feed.

0:15:19 > 0:15:21No, this is it.

0:15:21 > 0:15:25That's just big enough, that crab. Just made-to-measure, that one.

0:15:25 > 0:15:27Why do you think fisherman sing on boats?

0:15:27 > 0:15:29This sea shanties on board sailing ships

0:15:29 > 0:15:31were essential, to bring out the heavy ropes,

0:15:31 > 0:15:33to bring out the chains for the anchors and that.

0:15:33 > 0:15:35Almost like a sort of...

0:15:35 > 0:15:37It have a chant going, sort of...

0:15:37 > 0:15:39# In South Australia, I was born

0:15:39 > 0:15:41# Heave away... #

0:15:41 > 0:15:42To keep everyone in time,

0:15:42 > 0:15:44cos if you've got ten people pulling on a rope,

0:15:44 > 0:15:45you need them all to pull at the same time.

0:15:45 > 0:15:48It's no good, one having a go and then another one having a go.

0:15:48 > 0:15:50You need them all to lean back at the same time. So...

0:15:50 > 0:15:52And there's different shanties for different jobs.

0:15:52 > 0:15:54# In the hold this gear must go

0:15:54 > 0:15:57# Rattle them winches, oh!

0:15:57 > 0:15:59# For Mr Mate has told me so

0:15:59 > 0:16:01# Rattle them winches, oh!

0:16:01 > 0:16:03# Rattle them down and stamp and go

0:16:03 > 0:16:05# Rattle them winches, oh! Whoo!

0:16:05 > 0:16:08# Rattle them down and stamp and go

0:16:08 > 0:16:10# Rattle them winches, oh! #

0:16:10 > 0:16:13I got my Breton chef Stephane Delourme

0:16:13 > 0:16:15to come up with a lobster pithivier.

0:16:15 > 0:16:18He's cooked the lobster for just a short time.

0:16:18 > 0:16:20It shouldn't be cooked completely,

0:16:20 > 0:16:22because it's going to be finished off

0:16:22 > 0:16:25when the little pies are baked in the oven

0:16:25 > 0:16:27and he doesn't want it to be overdone.

0:16:27 > 0:16:31Steph and I are making what I like to call a shellfish reduction.

0:16:31 > 0:16:35Now, I'm just cutting up these lobster shells, here.

0:16:35 > 0:16:36What a lot of people don't realise

0:16:36 > 0:16:40is how much flavour there is in the lobster shell.

0:16:40 > 0:16:43I mean, also in prawn shells, also in crab.

0:16:44 > 0:16:48Once the smashed up shells are in with the sizzling vegetables,

0:16:48 > 0:16:52you add a large pinch of saffron and another of cayenne pepper.

0:16:52 > 0:16:55Mix it together and then flambe the pan with cognac.

0:17:02 > 0:17:04Add a generous glass of white wine,

0:17:04 > 0:17:08followed by some tarragon and a pint of chicken stock.

0:17:11 > 0:17:14Now, that has to cook away for an hour

0:17:14 > 0:17:17to extract all the flavour from the ingredients

0:17:17 > 0:17:20before you strain the liquor into another pan.

0:17:26 > 0:17:30For the filling, Stephane makes up a fish mousseline,

0:17:30 > 0:17:32with uncooked hake.

0:17:32 > 0:17:34I am keen to use this fish.

0:17:34 > 0:17:37Fresh double cream, one whole egg...

0:17:39 > 0:17:41..and some finely chopped shallot.

0:17:42 > 0:17:45Then, with another egg beaten in a bowl,

0:17:45 > 0:17:47he adds some of the reduction

0:17:47 > 0:17:50before gently folding in the smooth, creamy fish.

0:17:53 > 0:17:55Believe me, this is all worth it.

0:17:58 > 0:18:01The pastry is a straightforward puff pastry,

0:18:01 > 0:18:03and the filling must always be generous.

0:18:05 > 0:18:08The lobster hasn't been overcooked in the first place,

0:18:08 > 0:18:11because it will cook some more when it's baked and, of course,

0:18:11 > 0:18:14the fish mousseline will cook at that time, too.

0:18:17 > 0:18:20What would you have in Brittany over Christmas, in Quiberon, then?

0:18:20 > 0:18:22Um...we will have a lot of shellfish,

0:18:22 > 0:18:25fruits de mer, normally, to start.

0:18:25 > 0:18:28We used to eat goose a lot, but it's mainly beef, now -

0:18:28 > 0:18:33beef en croute, or...a nice fillet of beef.

0:18:33 > 0:18:35Well, of course, this is lobster en croute, really.

0:18:35 > 0:18:37Yeah, it could be, it could be lobster en croute.

0:18:37 > 0:18:42But, yes, that's a bit posh for...for family!

0:18:42 > 0:18:46Yeah, no, we use a lot of fish, a lot of shellfish

0:18:46 > 0:18:47and a lot of wine.

0:18:49 > 0:18:51Before baking, just give them an egg wash

0:18:51 > 0:18:55to make them turn into a golden colour.

0:18:55 > 0:19:00And, because he's a Frenchman, Stephane has an irresistible need

0:19:00 > 0:19:01to draw on them.

0:19:01 > 0:19:04But it does make them look very pretty.

0:19:07 > 0:19:10Back to the sauce to thicken it with butter and cream,

0:19:10 > 0:19:14and to prepare a chiffonade of basil leaves.

0:19:14 > 0:19:16That's very French of me, isn't it?

0:19:25 > 0:19:27Very nice. Very lobster-y, isn't it?

0:19:27 > 0:19:31And the basil in, just before it goes out.

0:19:31 > 0:19:32It comes out of the oven

0:19:32 > 0:19:35looking a bit like a high-class Cornish pasty,

0:19:35 > 0:19:37but don't be fooled by the looks.

0:19:37 > 0:19:40It would be superb on its own,

0:19:40 > 0:19:44but surrounded by that unctuous, creamy sauce with basil,

0:19:44 > 0:19:47and it reaches a new plane altogether.

0:19:47 > 0:19:49I'm just thinking, at Christmas,

0:19:49 > 0:19:52just the best bottle of old white burgundy I've got

0:19:52 > 0:19:53would go with this.

0:19:53 > 0:19:56I had it in my head as I was eating that lovely...

0:19:56 > 0:19:59I mean, the shellfish, the saffron works really well

0:19:59 > 0:20:00with the lobster reduction.

0:20:02 > 0:20:04Very deluxe food, I'd say.

0:20:04 > 0:20:06- Bon appetit.- Merci.

0:20:10 > 0:20:13Thanks for that, Rick, and Merry Christmas, if you're watching.

0:20:13 > 0:20:16Now, it's that time of year where you always ask

0:20:16 > 0:20:18for different, tasty Christmas party food ideas,

0:20:18 > 0:20:21so I thought I'd show you one of my simple favourites,

0:20:21 > 0:20:22and it uses mackerel,

0:20:22 > 0:20:25which I believe is for all year round, really.

0:20:25 > 0:20:26You can get fantastic mackerel.

0:20:26 > 0:20:29It's so simple when you get it this fresh. It's just delicious.

0:20:29 > 0:20:31I thought I'd do this with a lovely little crab salad,

0:20:31 > 0:20:34something really simple, but funnily enough,

0:20:34 > 0:20:36the mackerel is warm where the crab is cold.

0:20:36 > 0:20:38The two really work well together.

0:20:38 > 0:20:40The first thing I'm going to do

0:20:40 > 0:20:42is almost souse the cucumber to go with it.

0:20:42 > 0:20:45You need a bit of vinegar, just a touch,

0:20:45 > 0:20:46a bit of white wine vinegar -

0:20:46 > 0:20:48or you can use rice wine vinegar as well -

0:20:48 > 0:20:50some sugar and a good pinch of salt.

0:20:50 > 0:20:51That's what you want.

0:20:51 > 0:20:53You want to bring this to the boil first of all

0:20:53 > 0:20:55and then we are going to add our cucumber.

0:20:55 > 0:20:57It's actually a really simple little dish that,

0:20:57 > 0:20:59when you break it down for a dinner party or Christmas,

0:20:59 > 0:21:01this would be perfect to go with it.

0:21:01 > 0:21:04So, Sam - I mean, first of all, what a career,

0:21:04 > 0:21:08considering your dad didn't want you to be a part of it...

0:21:08 > 0:21:11You were directing first, really, weren't you?

0:21:11 > 0:21:14- Documentaries, yeah. - That was your first love.

0:21:14 > 0:21:15When was the big moment for you

0:21:15 > 0:21:17in terms of...from directing to acting?

0:21:17 > 0:21:20What was the pivotal moment?

0:21:20 > 0:21:23I didn't really start acting professionally until I was 30.

0:21:23 > 0:21:27By the way, this is the most exciting part of the show for me.

0:21:27 > 0:21:30- Is it?- The whole of the UK is on the edge of their seats -

0:21:30 > 0:21:35here is a man who is doing one job and talking about something else.

0:21:35 > 0:21:38- LAUGHTER - This is... This is impossible!

0:21:38 > 0:21:41- Multitasking.- Multitasking.

0:21:41 > 0:21:44We don't have it in our DNA, but you can do it.

0:21:44 > 0:21:47But we could be seeing an industrial accident at any point.

0:21:47 > 0:21:49You could do! You could be, actually, yeah.

0:21:49 > 0:21:51Anyway, back to me!

0:21:51 > 0:21:54So what was the moment for you? Was it something that your dad said?

0:21:54 > 0:21:56"You don't want to be going into that acting."

0:21:56 > 0:21:58He wasn't anti it, but he didn't want you to do it.

0:21:58 > 0:22:01Well, no. He'd just like me to have a job, really.

0:22:01 > 0:22:03- Yeah. - And acting isn't really a job.

0:22:03 > 0:22:05It's something you do for fun and, if they pay you,

0:22:05 > 0:22:07it's a tremendous bonus.

0:22:07 > 0:22:09Because he was... He was in the Army?

0:22:09 > 0:22:11He was an army man, yeah.

0:22:11 > 0:22:12What was that like, growing up, for you?

0:22:12 > 0:22:14Cos you grew up in Ireland, didn't you?

0:22:14 > 0:22:16Started... My first seven years were in Ireland

0:22:16 > 0:22:18and then we went back to New Zealand.

0:22:18 > 0:22:20So we travelled around a lot

0:22:20 > 0:22:21and I think it's true of a lot of actors,

0:22:21 > 0:22:25they have, sort of, slightly disrupted childhoods -

0:22:25 > 0:22:29their parents tend to be, you know, in things that move around a bit,

0:22:29 > 0:22:33so you have to adapt to new playgrounds

0:22:33 > 0:22:36and adapt to new accents, that kind of thing, you know?

0:22:36 > 0:22:38You become an actor unwittingly.

0:22:38 > 0:22:41Is that because of your school, as well?

0:22:41 > 0:22:44Cos he had several issues at school you found quite difficult,

0:22:44 > 0:22:46didn't you, as well?

0:22:46 > 0:22:48Well, I stuttered, but I got over that.

0:22:48 > 0:22:50But was that something you went into

0:22:50 > 0:22:53cos you wanted to almost, sort of, become somebody else?

0:22:53 > 0:22:54To hide it? Or...what was it?

0:22:54 > 0:22:56I think the main incentive was...

0:22:56 > 0:23:00I was at a boys boarding school, all my schooling, and occasionally,

0:23:00 > 0:23:04we'd do plays with girls and I realised if, you know,

0:23:04 > 0:23:07if one was going to have any chance of meeting a girl

0:23:07 > 0:23:08or talking to a girl,

0:23:08 > 0:23:11or even finding out what girls were like, do a play.

0:23:11 > 0:23:14And it worked!

0:23:14 > 0:23:16- Do a play?- Do a play, yeah.

0:23:16 > 0:23:18Cos we did plays with the girls schools, you see.

0:23:18 > 0:23:22Oh, right. I did a nativity play, and I was hopeless.

0:23:22 > 0:23:24- I was supposed to be the King. - Yes.

0:23:24 > 0:23:27And then got demoted and put on lighting.

0:23:27 > 0:23:29Then I got kicked out of that as well,

0:23:29 > 0:23:30so I was bound to go one way,

0:23:30 > 0:23:32and that was to the kitchen, and that was it.

0:23:32 > 0:23:35But what a career you've had, because the mixture of films...

0:23:35 > 0:23:37You've managed to do some hugely popular ones -

0:23:37 > 0:23:39you know, Jurassic Park and that sort of stuff -

0:23:39 > 0:23:40but you still keep...

0:23:40 > 0:23:43Throughout your career, you look at your biography,

0:23:43 > 0:23:46you've got a mix and match, some dark films in there as well,

0:23:46 > 0:23:47a bit of horror in there...

0:23:47 > 0:23:49All manner of different sorts of stuff.

0:23:49 > 0:23:51Is that what you enjoy? The storylines of it?

0:23:51 > 0:23:53It's good to play different sorts of characters,

0:23:53 > 0:23:55otherwise I'd be bored to death, you know?

0:23:55 > 0:23:58But do you search out for those scripts as well?

0:23:58 > 0:24:01Yeah, and I've travelled a lot, too.

0:24:01 > 0:24:06I counted once, and I've worked in over 30 different countries.

0:24:06 > 0:24:10So...what a privilege. What a privilege to have this life.

0:24:10 > 0:24:13Every job I do, I feel like I am the luckiest man on earth.

0:24:13 > 0:24:15Of course, you've almost gone full circle now, because...

0:24:15 > 0:24:17We've got to talk about Peaky Blinders.

0:24:17 > 0:24:20I mean, incredible part that you play in it as well,

0:24:20 > 0:24:22but incredibly well shot, as well, for something...

0:24:22 > 0:24:23You normally see that in films,

0:24:23 > 0:24:25but the way that it's shot, it's just a...

0:24:25 > 0:24:27It's a fantastic storyline, first, as well...

0:24:27 > 0:24:31And some great actors. I felt really lucky to be in it.

0:24:31 > 0:24:33And your character - I mean, tell anyone that hasn't seen it,

0:24:33 > 0:24:35cos we've just finished series two...

0:24:35 > 0:24:40Well, he's a man with right on his side, but he is psychotic.

0:24:40 > 0:24:45And...you don't get asked to do that a lot.

0:24:45 > 0:24:47And...mad and dangerous.

0:24:47 > 0:24:49But it is a very different part for you,

0:24:49 > 0:24:51because when you look at it, you know,

0:24:51 > 0:24:52you almost build the character...

0:24:52 > 0:24:56You feel as if you're actually growing the character as the programme goes on.

0:24:56 > 0:24:59I wasn't sure if I owned him or he owned me.

0:24:59 > 0:25:02And series two, we're coming to the end of now.

0:25:02 > 0:25:07It's available on DVD, by the way, for Christmas. But...

0:25:07 > 0:25:10We don't know whether you're coming back, cos you got shot in the

0:25:10 > 0:25:13first series, with your leg, you got shot in the second series...

0:25:13 > 0:25:14You may come back!

0:25:14 > 0:25:17I didn't look well at all. You didn't look too good, no.

0:25:17 > 0:25:19I looked pretty dead, actually!

0:25:19 > 0:25:21- Well, it didn't look dead cos we didn't actually see you.- Right.

0:25:21 > 0:25:24- I was slumped on the telephone... - You may come back or you may not.

0:25:24 > 0:25:27What else are you busy with at the moment?

0:25:27 > 0:25:30I know you're hugely passionately into your wine as well.

0:25:30 > 0:25:33- You've got your own vineyard.- Yeah. - Tell us about that.

0:25:33 > 0:25:37Well, I first planted grapes about 21 years ago.

0:25:37 > 0:25:39I now have four little vineyards,

0:25:39 > 0:25:43it's a little bit in the Burgundian model.

0:25:43 > 0:25:47I have four little vineyards in our little sub region.

0:25:47 > 0:25:50It's a region called Central Otago, where we grow great pinot noir.

0:25:50 > 0:25:52Again, sort of, Burgundian.

0:25:52 > 0:25:57And each of these little vineyards is strategically placed.

0:25:57 > 0:26:01Each produces very different sort of pinot noir, but beautiful, you know.

0:26:01 > 0:26:07And I've been working with the same winemaker for 20 years.

0:26:07 > 0:26:11My vineyard manager's been with me for ten years.

0:26:11 > 0:26:16So it's a learning process and we do everything organically.

0:26:16 > 0:26:20I also have pigs and sheep at chickens and things.

0:26:20 > 0:26:23So, it's not really a hobby for you.

0:26:23 > 0:26:25It's turned into a full-blown business.

0:26:25 > 0:26:30- Business kind of makes it sound professional.- Right.

0:26:30 > 0:26:34We make beautiful wine, but I wouldn't call it...

0:26:34 > 0:26:36It's not like Apple. We don't make money.

0:26:36 > 0:26:38But it pays for itself. I love the land.

0:26:38 > 0:26:42I love the land that I own and I love my little animals and

0:26:42 > 0:26:44things that run around.

0:26:44 > 0:26:47I name my chickens at my ducks and my cows and things after

0:26:47 > 0:26:48people that I know.

0:26:48 > 0:26:53- I've got a chicken called Helena Bonham Carter and...- Does she know?

0:26:53 > 0:26:56I've got a beautiful cow called Shakira Caine.

0:26:56 > 0:26:58It's the most beautiful cos I ever saw.

0:26:58 > 0:27:02Shakira Caine's the most beautiful woman I ever saw. That's the trick.

0:27:02 > 0:27:04You have to call your animals...

0:27:04 > 0:27:06You have to give them names and then you can't eat them.

0:27:06 > 0:27:10As well as the farm, you're keeping busy with films and bits and pieces,

0:27:10 > 0:27:13but tell us about this new one. The Daughter, tell me about that.

0:27:13 > 0:27:17Well, I've done three films this year and two mini series.

0:27:17 > 0:27:22I'm doing a documentary about Anzac.

0:27:22 > 0:27:271914 seems to be the year that most people are remembering,

0:27:27 > 0:27:30as far as the First War goes here,

0:27:30 > 0:27:33but in Australia and New Zealand, 1915, that's when we landed

0:27:33 > 0:27:40at Gallipoli and that's a very crucial date in Anzac history.

0:27:40 > 0:27:43- Australia and New Zealand.- Yeah.

0:27:43 > 0:27:47That was our first big part of the war.

0:27:47 > 0:27:51And then we went out to France and we filmed in France, you know.

0:27:51 > 0:27:54My grandfather was killed in France.

0:27:54 > 0:27:57I had a lot of my family were killed in France at that time.

0:27:57 > 0:27:59So, that documentary's about that.

0:27:59 > 0:28:01And when will people be able to see that?

0:28:01 > 0:28:04Anzac Day, which is April of next year.

0:28:04 > 0:28:06Well, there you go. I'm more or l4ess finished.

0:28:06 > 0:28:09We've got this little wood sorrel to go over the top as well.

0:28:09 > 0:28:11I love wood sorrel to go with it.

0:28:11 > 0:28:13- And then I've just made a little bit of herb oil.- That's fantastic.

0:28:13 > 0:28:16- That was so quick.- Just pop in there...- You're unbelievable.

0:28:16 > 0:28:20You talked about all that and you cooked this. It's incredible.

0:28:20 > 0:28:24- Well...- I'm a big believer in mackerel, by the way.

0:28:24 > 0:28:27- I love mackerel and sardines. - Mackerel and crab.

0:28:27 > 0:28:29But that's just cooked with a blowtorch as well,

0:28:29 > 0:28:31if anybody didn't see that. You just...

0:28:31 > 0:28:34Try that piece of mackerel there. But the mackerel is thoroughly

0:28:34 > 0:28:37cooked all the way through and for Christmas, get yourself one

0:28:37 > 0:28:40of these, a proper blowtorch. Not the little ones.

0:28:40 > 0:28:42But it cooks it.

0:28:42 > 0:28:47I look at places where people grow, you know, they grow old,

0:28:47 > 0:28:49and they're fit and they're lively.

0:28:49 > 0:28:53In Japan, they eat a lot of humble fish like mackerel and

0:28:53 > 0:28:56- sardines and they...- See, this is where I've been going wrong.

0:28:56 > 0:28:59I cake mine in batter and deep fry it, but anyway.

0:29:02 > 0:29:05There you go, guys. You can get that blowtorch on your Christmas list.

0:29:05 > 0:29:08Not good for kids though, obviously. Thanks, James.

0:29:08 > 0:29:11Now, today, we're taking a look back at some of the most delicious

0:29:11 > 0:29:14and festive dishes from the Saturday Kitchen archives,

0:29:14 > 0:29:16and there's still lots more to come, so stick with us.

0:29:16 > 0:29:19Up next, culinary legend Michel Roux makes

0:29:19 > 0:29:21a chicken and herb terrine that's the perfect starter for your

0:29:21 > 0:29:24Christmas dinner and you can prepare this well in advance,

0:29:24 > 0:29:27making the prep on the day just a little bit easier.

0:29:27 > 0:29:28Take it away, Michel.

0:29:28 > 0:29:30We've got something very special up next.

0:29:30 > 0:29:33What better way to celebrate Christmas than

0:29:33 > 0:29:36a masterclass from one of the greatest chefs of all time.

0:29:36 > 0:29:40- It's Michel Roux Sr, of course. Welcome to the show.- Thank you.

0:29:40 > 0:29:42- So, what's on the menu, chef? - Chicken terrine with herbs.

0:29:42 > 0:29:45- Chicken terrine. Very festive though, this.- Oh, it is. It is.

0:29:45 > 0:29:48It's what all the French people do have at Christmas.

0:29:48 > 0:29:50But they have a lot of game at Christmas as well, don't they?

0:29:50 > 0:29:52We do. We use partridges, pheasant.

0:29:52 > 0:29:55On that instant, we're going to use chicken.

0:29:55 > 0:29:58- And pistachio nuts, you put in there.- And pistachio nuts are nice.

0:29:58 > 0:30:01- OK, so tell us the ingredients for our terrine.- Oven ready chicken.

0:30:01 > 0:30:04Nice pick of pork. Normally, the neck is one of the best.

0:30:04 > 0:30:07Rump, veal rump, a little piece of it. And ham.

0:30:07 > 0:30:09- And that's going to be minced together.- Right.

0:30:09 > 0:30:13And then we have pork back fat which we cut in some very thin slices.

0:30:13 > 0:30:14Which is the back fat we've got here.

0:30:14 > 0:30:17Yes, because I've got a friendly butcher.

0:30:17 > 0:30:19And he has minced everything for me. Look at that.

0:30:19 > 0:30:21- Because that's the way to do it. - Exactly.

0:30:21 > 0:30:24- You bring a bottle of wine to your butcher.- And he does everything.

0:30:24 > 0:30:27And you say, "Look, could you do those things for me?"

0:30:27 > 0:30:29And he will mince them. So we can get rid of that.

0:30:29 > 0:30:32I'll get rid of just that for you, then you've got the board.

0:30:32 > 0:30:35Thank you. Excellent. And then we can start.

0:30:35 > 0:30:37Right, can I line this terrine ready for you?

0:30:37 > 0:30:40You can, yes, please, you can even cut the chicken in long strips.

0:30:40 > 0:30:45And then I'm starting to do, obviously, the meat terrine,

0:30:45 > 0:30:47the minced meat. So that's the chicken, which goes in the bowl.

0:30:47 > 0:30:51- The bowl is on ice.- Do you want thin strips? Half that size?

0:30:51 > 0:30:55Medium size, you see, because... A bit thinner than that. Thank you.

0:30:55 > 0:30:59- Bit thinner than that.- So that goes all in.- There you go.- And the ham.

0:30:59 > 0:31:02And the ham is obviously a bit dry,

0:31:02 > 0:31:04so we've got to be careful so it doesn't go on the floor.

0:31:04 > 0:31:07- Now, if you were doing a game terrine...- Yes?

0:31:07 > 0:31:09- You still use the pork base or what?- Absolutely.

0:31:09 > 0:31:14The pork is a must into a terrine, so is the veal.

0:31:14 > 0:31:18- The ham is not always necessary. - Yeah.

0:31:18 > 0:31:20Now, so, we've got all that, have you got a wooden spatula?

0:31:20 > 0:31:23- I love working with a wooden spatula.- I can get one,

0:31:23 > 0:31:25we've got plenty of them on this show.

0:31:25 > 0:31:26Because I stupidly said something,

0:31:26 > 0:31:28that I didn't like the wooden spoons,

0:31:28 > 0:31:30now we've got thousands of them.

0:31:30 > 0:31:33- Which one would you want, chef? - Oh, let me just choose.

0:31:33 > 0:31:36- What about that one? - That looks nice. That's lovely.

0:31:36 > 0:31:40- Simon and Georgina. - Some people love you, obviously.

0:31:40 > 0:31:45- My mother, that's about it. - You read the message.

0:31:45 > 0:31:48- Now, salt, we put a bit of salt. - Yeah.

0:31:48 > 0:31:52We've got pepper from the pepper grinder, you've got it there.

0:31:52 > 0:31:56- There you go.- I'm going to melt, you see that, I'm melting the butter.

0:31:56 > 0:31:58Putting the shallots in it.

0:31:58 > 0:32:01That's for you, because I've got to give you a hand,

0:32:01 > 0:32:04- you're not following, not doing all that work.- Come on, James.

0:32:04 > 0:32:08- I'm trying.- So, cream goes into it.

0:32:08 > 0:32:09Into the mix.

0:32:09 > 0:32:12- Can I put that there so people can see?- Yes, certainly, here we are.

0:32:12 > 0:32:17Voila. So we mix the cream nicely.

0:32:17 > 0:32:20Bryn, have you made terrines like this before?

0:32:20 > 0:32:23We make quite a lot of game terrines this time of the year, but

0:32:23 > 0:32:25I've never seen cream in a terrine,

0:32:25 > 0:32:27so I'm very intrigued to see...

0:32:27 > 0:32:29- You've never seen...? Cream into a terrine before.- Ah!

0:32:29 > 0:32:34Well, my father was a charcutier, and my grandfather was a charcutier,

0:32:34 > 0:32:39and he always put a bit, a dollop of cream into his terrine.

0:32:39 > 0:32:40Now, with the quantity there,

0:32:40 > 0:32:43it's big enough to do at least four, five terrines, you see?

0:32:43 > 0:32:48- We're not going to do that, it will be too much.- Always by hand?

0:32:48 > 0:32:50You wouldn't do this by machine?

0:32:50 > 0:32:52Well, you could do that by machine, but by hand, it takes no time.

0:32:52 > 0:32:58Then you just half an egg, so you put half the yolk, there you are.

0:32:58 > 0:33:00Now, you kept it over ice as well, is there any reason for that?

0:33:00 > 0:33:04- Why's that?- On ice, it's always got to be ice-cold, the meat.

0:33:04 > 0:33:06Because it absorbs all the cream and everything.

0:33:06 > 0:33:11And it's very important that the meat must be cold.

0:33:11 > 0:33:15And in fact, when the terrines are built and put together,

0:33:15 > 0:33:17it should go in the fridge for a few...

0:33:17 > 0:33:20A couple of hours before cooking. But we don't have the time today.

0:33:20 > 0:33:23So we will not do that. Put the thyme in there.

0:33:23 > 0:33:26Now, a bit of Armagnac or Cognac, if you want to.

0:33:26 > 0:33:28- They all right for you, chef? - That's perfect.

0:33:28 > 0:33:32You've done that before, obviously. Here.

0:33:32 > 0:33:35And we do...shallots...

0:33:35 > 0:33:38- And the heat goes up.- Yes, please.

0:33:38 > 0:33:41Now, that's done. Oopy, oopy. Oopy.

0:33:41 > 0:33:44Should have taken the bowl a bit bigger.

0:33:44 > 0:33:49So basically, I've just got these dishes and we take the fat on the...

0:33:49 > 0:33:53- On the terrine.- The lard. Very, very thin slices, to line the terrine.

0:33:53 > 0:33:56- Absolutely.- That's going to keep it moist as well, so no bacon for this.

0:33:56 > 0:34:00- Just a bit of that.- You can, that's it. And then the herbs goes into it.

0:34:00 > 0:34:03- Yeah.- That's it. Onto the plate,

0:34:03 > 0:34:05and then we can roll. Yeah.

0:34:05 > 0:34:08- You can roll the chicken strip into it.- Yeah.

0:34:08 > 0:34:11And then we start assembling the terrine.

0:34:12 > 0:34:14- Put the chicken through it. - That's it.

0:34:14 > 0:34:16It's a good job you're not vegetarian, you lot, anyway!

0:34:16 > 0:34:18- No, no, no.- Definitely not.

0:34:18 > 0:34:20You know the nice thing with the terrine,

0:34:20 > 0:34:22is that you make them at Christmas,

0:34:22 > 0:34:26and if you put them small like that, it's having a little pressie.

0:34:26 > 0:34:28You've got them in the fridge, and each time you need

0:34:28 > 0:34:29a little slice of a terrine,

0:34:29 > 0:34:32you go backward and forward and you can enjoy it.

0:34:32 > 0:34:35The terrine is always better when it's been cooked

0:34:35 > 0:34:36a couple of days before.

0:34:36 > 0:34:40- There we go.- All right, so now, let's put that there.

0:34:42 > 0:34:43Right.

0:34:46 > 0:34:48- Here we are.- So, the texture is quite important,

0:34:48 > 0:34:50- it's not smooth smooth.- No, no.

0:34:50 > 0:34:53- It's got texture to it as well? - Yes, it has.

0:34:53 > 0:34:54Now, we've got the spoon,

0:34:54 > 0:34:59- the spoon should be put on ice and then you push the meat.- Yeah.

0:34:59 > 0:35:02There you are. Same there.

0:35:02 > 0:35:04Now, if you were doing a game terrine,

0:35:04 > 0:35:07because there's lots of it in season at the moment, you'd use pheasant,

0:35:07 > 0:35:08bit of venison, you were saying?

0:35:08 > 0:35:12Venison is lovely, I would use partridges,

0:35:12 > 0:35:16and I can use, obviously, pistachios instead of parsley.

0:35:16 > 0:35:19- I love pistachio in terrine.- Now, we're layering the chicken in there.

0:35:19 > 0:35:23That's it. So it's done. Now, you're doing a salad of beetroot.

0:35:23 > 0:35:24Yeah.

0:35:24 > 0:35:27Now, we've got a bit more farce,

0:35:27 > 0:35:30forcemeat, a little meat on the top.

0:35:30 > 0:35:33- And then we're there.- If you're wondering what the farce is,

0:35:33 > 0:35:37- that's the filling that you've mixed together.- Yes, absolutely.

0:35:37 > 0:35:40- Kind of overfill them, yeah? - Tap it a bit. Always tap it a bit.

0:35:40 > 0:35:42Yes, it's got to be quite filled.

0:35:42 > 0:35:45And then you bring back the back fat, you see the fat?

0:35:45 > 0:35:47Bring back from the top, here we are.

0:35:47 > 0:35:49And it's ready to go to the oven.

0:35:49 > 0:35:51- Is that my cue?- Yes, it is your cue.

0:35:52 > 0:35:54And you should have done the toast by now.

0:35:54 > 0:35:57- The dressing, by the way, is lemon and oil.- OK.

0:35:57 > 0:36:00- Now, you want to put the water? I'll put it.- Yeah, you can put that.

0:36:00 > 0:36:04- I've got to do something after all. - Yeah.- Yeah, so, bit of water.

0:36:04 > 0:36:08The water must be at around 60 degrees, halfway up.

0:36:08 > 0:36:11Because if you put too much, it's going to go in the terrine.

0:36:11 > 0:36:15- And we don't want that. So, it's ready.- It's ready.

0:36:15 > 0:36:17But you could put that in the fridge before you do that?

0:36:17 > 0:36:20- Logically, it would be better to put it two hours in the fridge.- OK.

0:36:20 > 0:36:21Not with the hot water, obviously.

0:36:21 > 0:36:25- So the idea is...- You've got to tell him everything, haven't you?

0:36:25 > 0:36:27- Yeah.- You cook it with the lid off?

0:36:27 > 0:36:31Lid off for about half an hour and 15 minutes,

0:36:31 > 0:36:35the lid is back into it. Now, you've got it, oh, look at that,

0:36:35 > 0:36:39- what he's done!- You've got the lid on there.- Yeah, yeah, yeah.- Right.

0:36:39 > 0:36:42- There we go. - Can I take the terrine out?

0:36:42 > 0:36:44- Yeah, just let me get the clean board, chef.- Yes, lovely.

0:36:44 > 0:36:47Yes, we should. Cross-contamination. Very dangerous.

0:36:47 > 0:36:50- There's a sink in the back there if you want to wash your hands.- Lovely.

0:36:50 > 0:36:53- Yes, I can do that too.- Because your brother will be phoning up.

0:36:53 > 0:36:56Yes, he will, knowing him. He's got nothing else to do.

0:36:56 > 0:36:57He's sat there!

0:36:57 > 0:37:00On Christmas Day!

0:37:00 > 0:37:01Oh, look at that.

0:37:01 > 0:37:05So, the idea is now, you would do what? You press these?

0:37:05 > 0:37:08Take them out, put them on the board there.

0:37:08 > 0:37:10- Yeah.- And I'll press them.

0:37:10 > 0:37:14Now, I've got a little press, a little wooden press. That's it.

0:37:14 > 0:37:16Michel Roux and a tin can?

0:37:16 > 0:37:20Yes, well. We're not eating what is in the tin!

0:37:20 > 0:37:23No, no, no, don't get me there.

0:37:23 > 0:37:25Cheeky little boy, there you are.

0:37:25 > 0:37:29You see what's happened? If it wants to hold, we will be all right.

0:37:29 > 0:37:31That will be a funny one.

0:37:31 > 0:37:34Yeah. Yeah, it's holding.

0:37:34 > 0:37:36I'm surprised he's speaking to me, you see,

0:37:36 > 0:37:39because he had a game of golf, a little sneaky game of golf.

0:37:39 > 0:37:42Let's not talk about that, please!

0:37:42 > 0:37:45- Yeah.- He won all the prizes.

0:37:45 > 0:37:47The only prize he didn't win was the ladies prize.

0:37:47 > 0:37:52- Thank God for that. So, that's what you do, you put a press on it.- Bryn!

0:37:52 > 0:37:55- Leave it for a couple of hours. - I'll come and hold it for you, chef.

0:37:55 > 0:37:56- Yes.- Stand there.

0:37:56 > 0:38:00- Thank God we've got some young people.- Stand there.

0:38:00 > 0:38:02- How long do I hold it for, a couple of days?- Two hours.

0:38:02 > 0:38:05- Two hours.- Right. Stand there. Carry on.

0:38:05 > 0:38:08Now. Can I get the cold terrine now?

0:38:08 > 0:38:10- I'm getting it, I'm getting it. - Lovely, look at that.

0:38:10 > 0:38:14- How many do you want, chef? - I like one, get me two, we cook two.

0:38:14 > 0:38:18- Get me two, that's it, lovely.- Still haven't done this julienne yet.

0:38:18 > 0:38:22Oh, you haven't done the julienne! What are you doing? I need a fork.

0:38:22 > 0:38:27- He's not doing anything!- I have my hands full, I would help otherwise.

0:38:27 > 0:38:30The first time cooking at Christmas without having a drink.

0:38:30 > 0:38:34- And I really think it's not on, you know?- Right.

0:38:34 > 0:38:38Now, I take a little piece of the terrine out, look at that.

0:38:38 > 0:38:41Can we get a bottle opener for Michel Roux?

0:38:41 > 0:38:43- How much do you want?- Look at that!

0:38:43 > 0:38:45A bit of red as well? Ah, lovely!

0:38:45 > 0:38:48There's no glasses, though, straight out of the bottle.

0:38:48 > 0:38:50Right, how thick do you want these slices?

0:38:50 > 0:38:54- Perfect.- Like that. Perfect.

0:38:54 > 0:38:55Perfect. You're just saying that, James.

0:38:55 > 0:38:58- You just stand there and press those.- He's just keeping you happy.

0:38:58 > 0:39:01- No, no, no, you can leave it alone now.- Is that OK, Chef?

0:39:01 > 0:39:04Take the tins off. No, no, leave them on.

0:39:04 > 0:39:06- Leave them on?- I changed my mind.

0:39:06 > 0:39:11I'm free to change my mind. Normally 20 chefs in the kitchen.

0:39:11 > 0:39:14I just turn around and say, do that and stop there.

0:39:14 > 0:39:15It's lovely.

0:39:15 > 0:39:17I have you all in time.

0:39:17 > 0:39:20- What do you think, Bryn, of the terrine?- It looks beautiful, chef.

0:39:20 > 0:39:22- Smells good, huh?- It's lovely.

0:39:22 > 0:39:25I like what he's done before.

0:39:25 > 0:39:27My friend here.

0:39:27 > 0:39:32I mean, I've got to say, have you got any oil on that salad?

0:39:32 > 0:39:35- I've got some oil, yeah. - Can I use it?- It's coming, chef.

0:39:35 > 0:39:38- I've got some here. I've got the dressing here.- Good Lord! So quick.

0:39:38 > 0:39:40Ah, a bit of Cumberland.

0:39:40 > 0:39:44- So, what happens at the Waterside at Christmas, then?- We close.

0:39:44 > 0:39:48No, we close after Christmas. That's our last day for six weeks.

0:39:48 > 0:39:51Six weeks, you close? Is it usual for a restaurant to close for six weeks?

0:39:51 > 0:39:55Yes, well, I tell you what. It took years, but now I can afford it.

0:39:55 > 0:39:58And it's like Christmas, my son is cooking.

0:39:58 > 0:40:02I will be just overseeing the operation, that's all. Look at that.

0:40:02 > 0:40:03I mean, you've done it well.

0:40:03 > 0:40:06I've got to say, you know how to season a good salad.

0:40:06 > 0:40:10- Thanks very much!- Isn't he lovely?

0:40:10 > 0:40:12I also know how to play golf, chef, and if you want lessons,

0:40:12 > 0:40:16- I'll give you some. - Now, don't talk to me any more!

0:40:16 > 0:40:19You're banned from the golf. I'm not inviting you any more.

0:40:19 > 0:40:22You're persona non grata.

0:40:23 > 0:40:26So, look at that. Those beetroot there, that's it.

0:40:26 > 0:40:29Another one or two just there. And then the terrine. Now.

0:40:29 > 0:40:31The terrine, we put them like that.

0:40:31 > 0:40:33Now, do you have this cold or at room temperature?

0:40:33 > 0:40:34No, no, room temperature,

0:40:34 > 0:40:37because the flavour of the terrine is much better.

0:40:37 > 0:40:40Let's get mad, let's have three on the plate. That's it.

0:40:40 > 0:40:43And then a little Cumberland. And the Cumberland is lovely.

0:40:43 > 0:40:46- We could have chutney, pear chutney or fig chutney.- That would be nice.

0:40:46 > 0:40:51So, you can have a nice little dollop of Cumberland,

0:40:51 > 0:40:55- and then the rustic toast, look at that.- There you go.

0:40:55 > 0:40:59And the toast goes there. And we've got it. That's it.

0:40:59 > 0:41:02So, the terrine of chicken, with herbs, rustic toast,

0:41:02 > 0:41:06lamb's lettuce, with... What did you use? A lemon, did you?

0:41:06 > 0:41:08I did use a little bit of lemon.

0:41:08 > 0:41:10I hope so because I was going to talk about the lemon.

0:41:10 > 0:41:13- The lemon and olive oil. - Look at that, there you go.

0:41:13 > 0:41:15- So...- Check that out.

0:41:21 > 0:41:22It smells good, I know,

0:41:22 > 0:41:25there's no doubt that this is going to taste good.

0:41:25 > 0:41:29- So, over here, Michel, have a seat, dive into that one.- Wow.

0:41:29 > 0:41:33- Tell us what you think of that. - This looks incredible.

0:41:33 > 0:41:35Looks like a plate. It's actually from his...

0:41:35 > 0:41:38It's a piece of slate from his roof on his house.

0:41:40 > 0:41:41But nice and simple.

0:41:41 > 0:41:44Like you said, in fact, you've got the ingredients there,

0:41:44 > 0:41:47once it's made, it's in the fridge, you can just take little slices out.

0:41:47 > 0:41:50This is why we love, the chef loves that kind of dish.

0:41:50 > 0:41:52Because the terrine is something you've got in the fridge,

0:41:52 > 0:41:55you go backward and forward, if you do a little terrine,

0:41:55 > 0:41:57you can have different flavour pate.

0:41:57 > 0:41:59And you can just have... The kids love it, you know?

0:41:59 > 0:42:03- And the grown-ups will have a glass of wine with the terrine.- Exactly.

0:42:03 > 0:42:06The kid, you give them a Ribena or orange juice or whatever!

0:42:06 > 0:42:11- Whose is that?- Absolutely delicious. - What do you reckon?- It's gorgeous.

0:42:11 > 0:42:14Bryn, you're not going to get any. Anyway, talking of wine!

0:42:19 > 0:42:20Great dish, great man.

0:42:20 > 0:42:23I'd love to know what made that toast so rustic, though!

0:42:23 > 0:42:26Now it's the time I know you're all waiting for,

0:42:26 > 0:42:28so let's indulge in a little vintage Floyd.

0:42:28 > 0:42:29Over to you, Keith.

0:42:35 > 0:42:38This will be an absolute doddle.

0:42:38 > 0:42:4156 pounds... 56 kilos of gas, heavy boxes of lights

0:42:41 > 0:42:43which I can't even lift on the shore,

0:42:43 > 0:42:46never mind going up a precipitous route like that.

0:42:46 > 0:42:50Heavy great metal cast-iron camera legs.

0:42:50 > 0:42:53Buckets of water, refrigerated boxes,

0:42:53 > 0:42:55weighing about two hundredweight full of beer, I mean,

0:42:55 > 0:42:58full of mineral water, sorry about that, just a slip of the tongue.

0:42:58 > 0:43:03And cameras and lights and crew and assistants and stuff like that.

0:43:03 > 0:43:05We're going to have a ball.

0:43:05 > 0:43:08But the director will make something of it, I know.

0:43:08 > 0:43:11Even if he has to carry every little piece of cargo up himself.

0:43:18 > 0:43:20Here we are, another happy day in paradise.

0:43:20 > 0:43:22Here we are on a fishing trap, made of wood,

0:43:22 > 0:43:25wrapped together with bits of wire and string and things like that.

0:43:25 > 0:43:27The tide brings the fish in, there's a net down in the well there,

0:43:27 > 0:43:30when that's full, they heave it up and cook the fish

0:43:30 > 0:43:32or take them home and sell them, whatever they want.

0:43:32 > 0:43:35But I'm going to cook a couple of simple fish over

0:43:35 > 0:43:38this wonderful oil drum barbecue which we found here, happily,

0:43:38 > 0:43:41because of course, we planned it so well, we couldn't actually lift

0:43:41 > 0:43:45the gas bottles up, and the cooking stove up, so we've had to improvise.

0:43:45 > 0:43:47So I have curtailed the recipe a little bit.

0:43:47 > 0:43:49Instead of making a fish curry,

0:43:49 > 0:43:52I'm going to do a barbecued fish with a curried sauce and by the way,

0:43:52 > 0:43:56as a little sambal, some baked bananas as well. No further ado.

0:43:56 > 0:43:57A fish.

0:43:57 > 0:43:59I don't know what it's called, it's a fish, it's very popular

0:43:59 > 0:44:02around here, we didn't catch it, we bought it at the market.

0:44:02 > 0:44:05Cut it open, flat like that, ready to grill in a moment.

0:44:05 > 0:44:08Couple of limes, bit of chilli paste, bit of fish paste.

0:44:08 > 0:44:09More limes.

0:44:09 > 0:44:11My invigorating orange juice.

0:44:12 > 0:44:15Not a drop of vodka in sight.

0:44:15 > 0:44:17And over here, the sauce.

0:44:17 > 0:44:21Now, this is different from many others, it involves onions,

0:44:21 > 0:44:24ginger, very, very finely chopped, chillies,

0:44:24 > 0:44:26coriander, and lemon grass.

0:44:26 > 0:44:32And that's cooked away in oil and water now to make a lovely sauce.

0:44:32 > 0:44:33So we add a bit of water.

0:44:33 > 0:44:36SIZZLING

0:44:42 > 0:44:45There, now we've got the basis of the...of the sauce.

0:44:47 > 0:44:50You might notice this rather splendid sort of fire bucket

0:44:50 > 0:44:53we've got here, it isn't actually a fire bucket,

0:44:53 > 0:44:56it's an ancient clay charcoal cooker.

0:44:56 > 0:45:00Come in there, Paul, so that people can see what we're cooking on here.

0:45:00 > 0:45:03It's a fabulous little machine.

0:45:03 > 0:45:04There we are. Good.

0:45:04 > 0:45:06Now, excuse me, back a bit, back a bit, back a bit,

0:45:06 > 0:45:09this is all frightfully improvised this morning,

0:45:09 > 0:45:11as you can imagine. It should be...

0:45:11 > 0:45:13In here, fresh from the market, wrapped up,

0:45:13 > 0:45:17in the, curiously enough... Oh!

0:45:17 > 0:45:20..the Kuala Lumpur telephone directory.

0:45:20 > 0:45:22Fennel seeds, because this is a fish curry,

0:45:22 > 0:45:25fennel seeds go really well with fish. That slight aniseedy flavour.

0:45:25 > 0:45:28A load of those go in there. Like so.

0:45:28 > 0:45:30Right, this is a messy bit, down here, please.

0:45:30 > 0:45:35We've got to cover these fish in shrimp paste.

0:45:35 > 0:45:37A bit of shrimp paste.

0:45:37 > 0:45:41And a bit of chilli. Like that. On both sides.

0:45:43 > 0:45:46Oh, this is fun, this is like being back at playschool.

0:45:50 > 0:45:54And then we'll also squeeze some fresh lime onto that.

0:45:57 > 0:45:58Like so.

0:45:59 > 0:46:01And rub that well in.

0:46:01 > 0:46:05OK, follow me, please, Paul. We'll put them skin side down...

0:46:05 > 0:46:08Onto the grill.

0:46:08 > 0:46:09I'll just wash my hands.

0:46:12 > 0:46:15We wouldn't want anybody catching any little germs, would we?

0:46:17 > 0:46:20Now, lemon juice, lime juice into here.

0:46:22 > 0:46:24And now,

0:46:24 > 0:46:27my last little bit, piece of Floyd improvisation.

0:46:27 > 0:46:30Bananas are plentiful and cheap around here.

0:46:30 > 0:46:33And what about a nice baked banana, in its skin,

0:46:33 > 0:46:35to go as a little sambal,

0:46:35 > 0:46:38or an accompaniment, as we call it, with the barbecued fish.

0:46:40 > 0:46:43Sauce is absolutely perfect, very nearly ready.

0:46:43 > 0:46:46I'll just pinch a drop of the oil to give these fish

0:46:46 > 0:46:49a final anointment of these wonderful spices.

0:46:49 > 0:46:53Cumin, coriander and fennel.

0:46:53 > 0:46:56Perfect things for fish. Right.

0:46:56 > 0:47:00Bit of sauce over the fish. Like so.

0:47:04 > 0:47:09And, I think, a little bit of the sauce into one of the bananas.

0:47:12 > 0:47:14Well, out of the simplest ingredients

0:47:14 > 0:47:16comes the sweetest of meals, doesn't it?

0:47:16 > 0:47:19I mean, a few herbs, a few spices, a grill,

0:47:19 > 0:47:22some fresh fish, and it's paradise.

0:47:29 > 0:47:31As you know, I've given up alcohol.

0:47:31 > 0:47:33Of course, you can't buy it here in Malaysia.

0:47:33 > 0:47:35Anyway, I like nothing better than to spring out of bed,

0:47:35 > 0:47:37jog straight to the market first thing in the morning when

0:47:37 > 0:47:41she looks her best, searching for inspiration. What to cook, Paul?

0:47:41 > 0:47:43Fish? No, I've just done that.

0:47:43 > 0:47:47Maybe this water buffalo, complete with tail. No, I don't think so.

0:47:47 > 0:47:51And these rather worried looking ducks are quite safe as well.

0:47:51 > 0:47:53But these leaves, they're fabulously fresh,

0:47:53 > 0:47:54plucked straight from the river.

0:47:54 > 0:47:57They're supposed to be very good for the digestion.

0:47:57 > 0:47:58But I digress. Prawns?

0:47:58 > 0:48:00No, we've done prawns. But they eat a lot of them over here.

0:48:02 > 0:48:05But what to cook? What to cook? Fish?

0:48:05 > 0:48:07Paul, I've told you, no. Just concentrate.

0:48:07 > 0:48:13These are called little peepies, because they... Paul?

0:48:13 > 0:48:14They peep up from under the sand.

0:48:14 > 0:48:17In Italy they call them tanninis, and in Aigues-Mortes in Provence

0:48:17 > 0:48:20they cook them with noodles, much as they would here, actually.

0:48:20 > 0:48:22Some fried noodles, dozens of those in it,

0:48:22 > 0:48:26lots of chilli and ginger, munch away for a very fine breakfast dish.

0:48:26 > 0:48:28And of course, the ubiquitous cockle.

0:48:28 > 0:48:30We cannot do a Floyd programme without the director saying,

0:48:30 > 0:48:33"Show them a handful of those cockles."

0:48:33 > 0:48:34Just like we get in Weymouth.

0:48:37 > 0:48:42Hi. Can I have two...? Yeah. Two kilos.

0:48:42 > 0:48:43'Yes, I know what to cook.

0:48:43 > 0:48:45'How silly of me!

0:48:45 > 0:48:48'These swimmer crabs, fresh from this morning's catch.

0:48:48 > 0:48:51'I shall cook them in the classic Malaccan way, chilli crabs,

0:48:51 > 0:48:53'a very popular local speciality.'

0:48:55 > 0:48:56Do you have the ingredients there

0:48:56 > 0:48:58that I could use to make chilli crab?

0:48:58 > 0:49:00Chilli crab, yeah?

0:49:00 > 0:49:04Chilli puree. Coriander puree.

0:49:06 > 0:49:07Ginger or galangal,

0:49:07 > 0:49:11which is a much stronger version of ginger, galangal puree.

0:49:11 > 0:49:13And turmeric puree.

0:49:13 > 0:49:16Now, what's significant and most interesting about all of this

0:49:16 > 0:49:18is I've been nights in my hotel room

0:49:18 > 0:49:20with a little tiny coffee bean grinder,

0:49:20 > 0:49:22buying all these herbs from the market,

0:49:22 > 0:49:24sitting up for hours trying to form them into a paste,

0:49:24 > 0:49:27to make these bases for all the curries here.

0:49:27 > 0:49:31Working my little artist's fingers to the bones, but had I known it,

0:49:31 > 0:49:34I've been here three weeks now, all I need to do is go to the market,

0:49:34 > 0:49:36describe the kind of curry I wish to make,

0:49:36 > 0:49:39and they provide me with a complete takeaway service

0:49:39 > 0:49:40of freshly prepared produce.

0:49:40 > 0:49:41Brilliant, isn't it?

0:49:43 > 0:49:44I like this market.

0:49:44 > 0:49:48It's strictly food, and there aren't any toys wrapped in plastic,

0:49:48 > 0:49:49cheap shoes or crockery.

0:49:49 > 0:49:51No, but delicious snacks,

0:49:51 > 0:49:54like these delightful doughy things called roti jalas.

0:49:54 > 0:49:57No doubt this man's son will be running the stall in a few years' time.

0:50:00 > 0:50:02And these things are served with a curry sauce.

0:50:02 > 0:50:04Fabulous, and just a few pence.

0:50:05 > 0:50:08And check this out. This guy is making tea with condensed milk

0:50:08 > 0:50:11and he cools it down by chucking it from one pot to the other,

0:50:11 > 0:50:12just like Mum makes.

0:50:12 > 0:50:15Anyway, that's enough breakfast. It's time to do some cooking.

0:50:15 > 0:50:19Get about two kilos of crabs and chop them up into bite-sized pieces.

0:50:25 > 0:50:28Right - clean hands, clean mind, clean spirit,

0:50:28 > 0:50:30fresh attempt, new start.

0:50:30 > 0:50:31Very good!

0:50:31 > 0:50:34Now, one of the most famous and excellent and simple dishes

0:50:34 > 0:50:36around here is called chilli crab. It's very simple.

0:50:36 > 0:50:37You need a wok, fierce flame,

0:50:37 > 0:50:40ten minutes, some lovely spices and you have a delight.

0:50:40 > 0:50:43First of all, though, let's look at the ingredients.

0:50:43 > 0:50:45The first and most important thing is the rumpah.

0:50:45 > 0:50:48Now, the rumpah is made from galangal, which is

0:50:48 > 0:50:49a kind of very strong ginger,

0:50:49 > 0:50:52turmeric, ginger, lemon grass,

0:50:52 > 0:50:55shallots, garlic and chilies.

0:50:55 > 0:50:57OK, back up to me, please, Paul.

0:50:57 > 0:50:59The importance of making the rumpah,

0:50:59 > 0:51:03rather like the piccata in Spanish cooking, is absolutely essential.

0:51:03 > 0:51:06You must really grind it finely, carefully and cook it very slowly

0:51:06 > 0:51:10in oil before you begin to add any other ingredients at all, OK?

0:51:10 > 0:51:12Right, the rest of the ingredients are...

0:51:12 > 0:51:14shrimp paste. Little bit of that.

0:51:14 > 0:51:15Some tamarind essence.

0:51:15 > 0:51:19Now this is a block of tamarind with all its seeds soaked in warm water

0:51:19 > 0:51:21and all I want is just the liquid out of it, OK?

0:51:21 > 0:51:24Then we have some salt, some sugar

0:51:24 > 0:51:26and some curry leaves,

0:51:26 > 0:51:30and, of course, most important of all, the lovely crabs.

0:51:30 > 0:51:33For those of you watching this programme... Please, Paul?

0:51:33 > 0:51:35..in the UK, use spider crabs, OK?

0:51:35 > 0:51:37Or swimmer crabs, as they're sometimes known.

0:51:37 > 0:51:40Right, now, the first thing is fire up the mighty wok machine...

0:51:40 > 0:51:41MACHINE ROARS

0:51:41 > 0:51:44Wow, it's like a 747 taking off, isn't it?

0:51:44 > 0:51:48Brilliant machine. OK, let's put a bit of heat in there first of all.

0:51:49 > 0:51:51And the very, very first thing is

0:51:51 > 0:51:53we tip in our rumpah.

0:51:53 > 0:51:54Ow!

0:51:56 > 0:51:57Now, we still have...

0:51:57 > 0:51:58We've got to carry on.

0:51:58 > 0:52:02I mean, this is one of those things that happens when you're filming.

0:52:02 > 0:52:03I can't be perfect all the way through.

0:52:03 > 0:52:05OK, Paul, that's enough.

0:52:05 > 0:52:09Right, next to go in is a little bit of this shrimp paste.

0:52:09 > 0:52:11Looks like molasses but it's because it's very hot

0:52:11 > 0:52:13and it's melting a little bit.

0:52:13 > 0:52:15Shrimp paste goes in, like so.

0:52:24 > 0:52:25Clean at all times.

0:52:30 > 0:52:33Shrimp paste, and now a little bit of the tamarind pulp.

0:52:38 > 0:52:40OK, right, that goes in.

0:52:44 > 0:52:48Now, a drop of what the Army call Aldershot stock, a bit of water.

0:52:48 > 0:52:50Let's have this up to maximum now.

0:52:56 > 0:52:59At this stage we have a little taste.

0:52:59 > 0:53:00Oh...

0:53:05 > 0:53:06A little bit of sugar.

0:53:10 > 0:53:12Paste again.

0:53:13 > 0:53:15A pinch of salt.

0:53:17 > 0:53:18The curry leaves...

0:53:28 > 0:53:30..and the crabs.

0:53:32 > 0:53:35Now, these need cooking for about three or four minutes,

0:53:35 > 0:53:40just so the sauce covers the whole lot beautifully.

0:53:52 > 0:53:57This is not a particularly wet curry. It's more of a dry curry.

0:53:57 > 0:54:01The crab is just coated with the sauce and of course

0:54:01 > 0:54:04it's going to be great fun eating this with your fingers.

0:54:04 > 0:54:06Here, of course, we'd eat these off just a palm leaf

0:54:06 > 0:54:09but you back at home will probably have very fine bone china,

0:54:09 > 0:54:11so don't forget to lay the finger bowls, OK?

0:54:11 > 0:54:13Otherwise your guests will be all going, "Eh-heh-heh!"

0:54:15 > 0:54:20OK? Big, fat, loving close-up on that because...

0:54:25 > 0:54:27..that is chilli crab.

0:54:27 > 0:54:31I served it up to my latest chums, George and his sister Caroline,

0:54:31 > 0:54:34and they really liked it. They were most complimentary.

0:54:34 > 0:54:36However, people here are very polite, you know.

0:54:36 > 0:54:37My director said the dish looked

0:54:37 > 0:54:41like the creature from the Alien films cooked in mud. How rude!

0:54:41 > 0:54:43Though I thought he actually made a good point.

0:54:48 > 0:54:50I would like to take a short break

0:54:50 > 0:54:52and watch these women making the HP sauce of Malaysia.

0:54:52 > 0:54:56It's called cincalok and it's made from small shrimps, rice and water.

0:54:58 > 0:55:01And shrimps pounded with an enormous pestle and mortar

0:55:01 > 0:55:03are used to make the famous belacan,

0:55:03 > 0:55:06an essential ingredient for the Malaysian kitchen.

0:55:06 > 0:55:08It's used to flavour soups and stews.

0:55:08 > 0:55:10It's salty, with a strong fishy taste.

0:55:13 > 0:55:17Now, I know Joseph Conrad used to come to these parts,

0:55:17 > 0:55:20and I wouldn't mind betting that things look pretty much the same

0:55:20 > 0:55:22as they did when he had the thought of Lord Jim

0:55:22 > 0:55:24buzzing through his brain.

0:55:24 > 0:55:25Crews would still be making their breakfast

0:55:25 > 0:55:30with fish pulled straight out of the muddy river and fried in peanut oil.

0:55:30 > 0:55:32He would have still seen that look which is universal -

0:55:32 > 0:55:35the look that every seaport has, of waiting.

0:55:35 > 0:55:38Waiting for the tide. Waiting for the man with the money.

0:55:38 > 0:55:42Waiting for the lorry and the crane to take the cargo away.

0:55:42 > 0:55:44Waiting. Waiting.

0:55:44 > 0:55:46Waiting.

0:55:53 > 0:55:55This is the leaf of the malacca tree.

0:55:55 > 0:55:57Around 600 years ago,

0:55:57 > 0:56:01a Hindu prince rested out of the sun under this small fern-like tree.

0:56:01 > 0:56:03He asked one of the locals the name of the tree.

0:56:03 > 0:56:05"Malacca," he cried.

0:56:05 > 0:56:07"Then that's what I shall call your village," he said,

0:56:07 > 0:56:09as he wandered off, never to be seen again.

0:56:09 > 0:56:11But back to my dilemma -

0:56:11 > 0:56:14whether to cook or not to cook another chilli crab.

0:56:14 > 0:56:16Well, it's to cook, of course.

0:56:16 > 0:56:18That's better, that's much better.

0:56:18 > 0:56:20A deep fiery red - that's what we wanted.

0:56:20 > 0:56:22I mean, I have to tell you,

0:56:22 > 0:56:25I have to tell you, he said it was sort of OK,

0:56:25 > 0:56:27he quite liked it - he was just being polite.

0:56:27 > 0:56:30I knew, and I think you knew that that was utter rubbish.

0:56:30 > 0:56:32It wasn't red, it was a dingy brown.

0:56:32 > 0:56:34It looked like it had been cooked in cowpats,

0:56:34 > 0:56:37not in the red, vibrant chillies. So I gave up my afternoon today.

0:56:37 > 0:56:40I should have been by the pool, sipping a beer, relaxing,

0:56:40 > 0:56:42paddling, reading my novels.

0:56:42 > 0:56:44Instead, because I can't lie - well, I can sometimes,

0:56:44 > 0:56:47but not about cooking, and after all, we are British,

0:56:47 > 0:56:49and we have to be here and do it properly.

0:56:49 > 0:56:51So, just to refresh your memory,

0:56:51 > 0:56:55the ingredients - shallots, garlic,

0:56:55 > 0:57:00chillies, lemongrass, ginger, turmeric,

0:57:00 > 0:57:02and galangal.

0:57:02 > 0:57:05And over here to your right, of course, the tamarind,

0:57:05 > 0:57:07which we'd soaked in water and squeezed the juices from.

0:57:07 > 0:57:14Salt, sugar, water, and of course the crabs themselves.

0:57:14 > 0:57:18OK? It's so simple. I'm still smarting with anger at myself

0:57:18 > 0:57:21because I let that chap in the market convince me that

0:57:21 > 0:57:24that mixture he gave me was right for chilli crabs. It wasn't.

0:57:24 > 0:57:26I should have stayed with my own nose.

0:57:26 > 0:57:29Anyway, this is perfect, absolutely perfect.

0:57:29 > 0:57:32We just tip the crabs into there...

0:57:35 > 0:57:38..like so. Take this rubber band off, we don't want that in them.

0:57:38 > 0:57:40Put in a few curry leaves.

0:57:43 > 0:57:44Turn the whole lot over.

0:57:47 > 0:57:50Fire up the machine to its maximum,

0:57:50 > 0:57:54just for about five minutes - that's all it'll take for these to cook.

0:57:57 > 0:58:00Mmm, lovely. The lovely juices from the crab

0:58:00 > 0:58:03are going to enrich this sauce even further.

0:58:03 > 0:58:05'Now, a quick pointer here.

0:58:05 > 0:58:08'Don't use too many crabs - I did before -

0:58:08 > 0:58:10'and if your sauce is looking muddy and not red,

0:58:10 > 0:58:13'add a couple of tablespoonfuls of tomato puree.

0:58:13 > 0:58:15'There should be loads of spicy sauce left

0:58:15 > 0:58:16'after the crabs are eaten,

0:58:16 > 0:58:18'which the locals mop up with sliced white bread.

0:58:18 > 0:58:21'I wonder whether that's another Brit legacy.'

0:58:26 > 0:58:28Never gets old. Great stuff.

0:58:28 > 0:58:30Now, this week on Best Bites we're looking back at some of

0:58:30 > 0:58:33the best festive recipes from the Saturday Kitchen archives.

0:58:33 > 0:58:35Still to come on today's show,

0:58:35 > 0:58:37Nathan Outlaw and Tristan Welch

0:58:37 > 0:58:39go head-to-head in the Omelette Challenge

0:58:39 > 0:58:41but can they even cook in those costumes?

0:58:41 > 0:58:44Nick Nairn's here with a dessert that's full of Christmassy flavours.

0:58:44 > 0:58:47He makes an apple croustade with cranberries and clementines

0:58:47 > 0:58:49all served up with an Armagnac custard.

0:58:49 > 0:58:54And the ever-jovial Johnny Vegas faces his food heaven or food hell.

0:58:54 > 0:58:57Did he get his food heaven, vodka and tonic soft-shell crab

0:58:57 > 0:58:59with saffron aioli and seasonal salad,

0:58:59 > 0:59:00or did he end up with his food hell,

0:59:00 > 0:59:03Christmas pudding ice cream with sauteed pineapple

0:59:03 > 0:59:06and a star anise and cinnamon caramel?

0:59:06 > 0:59:08You can find out what he got at the end of the show.

0:59:08 > 0:59:11Now, time for Bill Granger, who's making a Christmas ham

0:59:11 > 0:59:13inspired by Asian flavours.

0:59:13 > 0:59:16The ham is brushed with hoisin, soy, and plum sauce,

0:59:16 > 0:59:19resulting in a tasty, sticky glaze with a difference.

0:59:19 > 0:59:21A nice change from the norm. So take note.

0:59:21 > 0:59:25- It's great to have you back on the show, Bill. - Good morning. How are you?

0:59:25 > 0:59:28- I'm very well, very well. I see you've got your T-shirt on.- I know!

0:59:28 > 0:59:30- Straight off the plane in your Speedos and your T-shirt.- Speedos?

0:59:30 > 0:59:33For me, I can never have Christmas without a ham. I love it.

0:59:33 > 0:59:36When I grew up, dad was a butcher, and he used to always

0:59:36 > 0:59:39- roast ham at Christmas. I loved it. - Yeah, exactly, all right.

0:59:39 > 0:59:41I'm going to glaze this with a slightly unusual glaze.

0:59:41 > 0:59:45- Because normally we would do it with honey and cloves. - Yeah, really traditional.

0:59:45 > 0:59:49- But Christmas is about sweet things so I'm going to do this with hoisin...- Listening? Sweet things.

0:59:49 > 0:59:52Yeah, I know, you can mix it up. Heaven and hell together.

0:59:52 > 0:59:56You've got some hoisin sauce, plum sauce, soy sauce,

0:59:56 > 0:59:58some sweet sherry, dry sherry or Chinese wine,

0:59:58 > 1:00:00a bit of five-spice powder, some sugar

1:00:00 > 1:00:03and then I'm going to stud it with star anise.

1:00:03 > 1:00:05We'll get onto that later but, hoisin,

1:00:05 > 1:00:07you're going to warm that up. That's made from fermented soya beans?

1:00:07 > 1:00:10Fermented soya beans. With this glaze,

1:00:10 > 1:00:11you only want to heat it to dissolve the sugar.

1:00:11 > 1:00:14You don't need to cook it too long. Reduce it a little bit.

1:00:14 > 1:00:19- And what's that you just put in? - That's the sherry. The brown sugar.

1:00:19 > 1:00:22Now, it seems that these are all quite oriental flavours

1:00:22 > 1:00:25but when it cooks up and goes on the ham, it doesn't taste like that.

1:00:25 > 1:00:28It tastes incredibly Christmassy, all those sweet, spicy things.

1:00:28 > 1:00:32- So I put the soy in there. - You can tell I'm a Yorkshireman.

1:00:32 > 1:00:35- You could work for me.- Don't waste anything.- Add a bit of five-spice.

1:00:35 > 1:00:38That will really lift it. Now I've got the ham.

1:00:38 > 1:00:42This has been precooked but... Which I find easier, I've got to say.

1:00:42 > 1:00:45But if people were buying a ham, particularly in its raw state,

1:00:45 > 1:00:47when it's salted, what you need to do is leave it.

1:00:47 > 1:00:50- Under running water. - Running water overnight?

1:00:50 > 1:00:53Yes, which you can't do in Australia because of water restrictions.

1:00:53 > 1:00:56No, you have to be very careful now with water.

1:00:56 > 1:00:59They do it here, to be honest! Running water all night?

1:00:59 > 1:01:02You don't, you just leave it running all night.

1:01:02 > 1:01:03Find a local leak and put it there.

1:01:03 > 1:01:06Chris, you can put it in your swimming pool.

1:01:06 > 1:01:09I haven't got a swimming pool. I haven't got a Saturday car, either!

1:01:09 > 1:01:11Exactly!

1:01:11 > 1:01:14What we want to do - I've cut a little zigzag pattern around it,

1:01:14 > 1:01:17that'll look nice - is take the skin off.

1:01:17 > 1:01:19- Just use your hand...- Yep. - ..to lift up the fat.

1:01:19 > 1:01:21You don't want to cut it off

1:01:21 > 1:01:24because you don't want to cut all that fat off, you want to get...

1:01:24 > 1:01:25And by doing that...

1:01:25 > 1:01:28So we're leaving the fat on but just taking the skin off?

1:01:28 > 1:01:31Yeah, because the fat will melt down when we roast it.

1:01:31 > 1:01:32- Yep.- Just use your fingers.

1:01:32 > 1:01:36It seems a bit revolting but it's actually the best way to do it.

1:01:36 > 1:01:39If it really makes you a bit squirmish,

1:01:39 > 1:01:41it's a good thing for the guys in the household.

1:01:41 > 1:01:43But ham's so good for Christmas.

1:01:43 > 1:01:46- It can last from Christmas to New Year.- Exactly, when people pop over.

1:01:46 > 1:01:47That's what I like about it. It's great.

1:01:47 > 1:01:50People have often got a lot of time off,

1:01:50 > 1:01:52and it's a great way to entertain.

1:01:52 > 1:01:55- Would you use this?- Pardon? - Would you use this?

1:01:55 > 1:01:58I don't know, I sometimes keep it and put it on there to keep

1:01:58 > 1:02:02- the ham a little bit...you know. - Mate, salt these - pork scratchings.

1:02:02 > 1:02:06- That'd be fantastic. Christmas, yeah, nibbles.- Lovely.

1:02:06 > 1:02:09I'm cutting a diagonal... just in across here.

1:02:09 > 1:02:11You don't want to score it too far down.

1:02:11 > 1:02:13If you do, the ham is going to...

1:02:13 > 1:02:15The fat will fall off when you bake it.

1:02:15 > 1:02:18- So through the fat, not through the meat so much?- Exactly.

1:02:18 > 1:02:20- Just scoring it.- Yep.

1:02:20 > 1:02:23That's a bit... I'll get that off. Cross into that diamond pattern.

1:02:23 > 1:02:26For Christmas, this in the middle of the table...

1:02:26 > 1:02:30And the great thing is you can get it cooked up earlier in the morning

1:02:30 > 1:02:32and then, if you want to do any roasted hot meat,

1:02:32 > 1:02:35whether it be turkey, chicken, pork, you've got the oven space.

1:02:35 > 1:02:38It's so inexpensive when you buy a ham like this.

1:02:38 > 1:02:40- Great value.- It feeds so many.

1:02:40 > 1:02:43I love leftover ham frittata at breakfast in the morning

1:02:43 > 1:02:44with a bit of cheese.

1:02:44 > 1:02:49I've got star anise. I might glaze it first. Let's pop that on there.

1:02:49 > 1:02:52- Pop that over here. - Yeah.- There you go.

1:02:52 > 1:02:55In real time, I'd let this cool down a little bit just to thicken up.

1:02:55 > 1:02:58If we wanted to boil hams, how long would you cook them for, generally?

1:02:58 > 1:03:00A ham like that, about three and a half?

1:03:00 > 1:03:02Yeah, it's about 20 minutes per 500g.

1:03:02 > 1:03:05- About three and a half hours.- Yeah. Let's just drag that on there.

1:03:05 > 1:03:07You can see that great glaze.

1:03:07 > 1:03:10You know the trick, James? Test the mustard bone.

1:03:10 > 1:03:13- Test this one?- At the top, yep. It's called the mustard bone.

1:03:13 > 1:03:16- If you twist it, pull it out, then it's ready.- Then it's cooked.

1:03:16 > 1:03:19- You can cover that up. I save a little bit... - Full of tips, isn't he?

1:03:19 > 1:03:21Any tips on saving water?

1:03:21 > 1:03:24LAUGHTER Shower with a friend!

1:03:24 > 1:03:28- Shower with a friend!- OK.

1:03:28 > 1:03:31Let's pop that on there.

1:03:31 > 1:03:33I'll just stud that with some star anise.

1:03:33 > 1:03:36This is a bit of a modern twist on using cloves.

1:03:36 > 1:03:39It's, again, that really spicy sweet meat thing.

1:03:39 > 1:03:42Star anise, obviously got that aniseed-y, fennel sort of flavour.

1:03:42 > 1:03:43Yeah, but again, it works.

1:03:43 > 1:03:47You think of all those great Christmas traditions

1:03:47 > 1:03:50like sweetmeats and spices, it works really well.

1:03:50 > 1:03:52Even if people are a bit worried about it, this ham...

1:03:52 > 1:03:55The star shape looks so good as well. Looks really Christmassy.

1:03:55 > 1:03:57It does. And look, it's fun with Christmas.

1:03:57 > 1:03:59I often cook really easy, simple things

1:03:59 > 1:04:02but I think Christmas is that time to make a bit more of an effort...

1:04:02 > 1:04:05- Yep.- ..and fun. Let's pop that in the oven.

1:04:05 > 1:04:07OK. So how long does this go in for?

1:04:07 > 1:04:11That's going to take about 40 minutes at 180-200.

1:04:11 > 1:04:14- You want to heat it through. - Do you keep basting it or not?

1:04:14 > 1:04:16I baste it once or twice.

1:04:16 > 1:04:18Just have a look at it, just to keep it glossy

1:04:18 > 1:04:20and even five minutes before the end.

1:04:20 > 1:04:23The secret is not too hot, otherwise it'll burn.

1:04:23 > 1:04:25I like to serve roast potatoes with it,

1:04:25 > 1:04:28but you can do Nigella's roast potatoes with the goose fat,

1:04:28 > 1:04:31really rich and delicious. On Boxing Day, I like to serve it with potato salad.

1:04:31 > 1:04:35- Make a really fresh potato salad rather than a mayonnaise one.- OK.

1:04:35 > 1:04:37I always find, with Christmas, I just overeat.

1:04:37 > 1:04:41I find myself popping chocolates on the way to bed, nougat.

1:04:41 > 1:04:44So Boxing Day, I like to eat a little bit lighter.

1:04:44 > 1:04:478,000 calories, the average person takes in on Christmas Day.

1:04:47 > 1:04:49It's amazing. You just do it, don't you? You just go crazy.

1:04:49 > 1:04:52- Which is part of the fun of it, isn't it?- There you go.

1:04:52 > 1:04:54So, we've got...peppers? What else wants to go in here?

1:04:54 > 1:04:57Green peppers, we've got some potatoes over there.

1:04:57 > 1:05:00Do you just want to drain those? New potatoes boiling.

1:05:00 > 1:05:03It's a great combination, potatoes and ham.

1:05:03 > 1:05:04- Fantastic.- Superb, not just in soups,

1:05:04 > 1:05:07but also particularly good in salads, great for something like this.

1:05:07 > 1:05:10And you can use a normal mayonnaise one if you like,

1:05:10 > 1:05:13but I quite like this... After all that rich food,

1:05:13 > 1:05:16I really crave something a bit fresh.

1:05:16 > 1:05:21Some spring onions in there. And again, the onions just lift...

1:05:21 > 1:05:26I'll leave you to chop those, I'll get the ham out of the oven.

1:05:26 > 1:05:30- We got one that's been in here. Look at that.- How's it looking?

1:05:30 > 1:05:33It looks so impressive, this, when you take it to the table,

1:05:33 > 1:05:36- but look at this. - Fantastic, isn't it? Look at that.

1:05:36 > 1:05:38- Fantastic.- Oh!- It looks awesome. - Look at that. Beautiful.

1:05:38 > 1:05:41Mm, and smell all of those great spices.

1:05:41 > 1:05:43Smelling delicious.

1:05:43 > 1:05:46Drain those potatoes, I've got a bit of chilli, for spice.

1:05:46 > 1:05:49You've paid for your return ticket back to Oz, there you go.

1:05:49 > 1:05:50- Ha-ha!- Brilliant. What's next?

1:05:50 > 1:05:53- Have you drained the potatoes for me?- Potatoes are done.

1:05:53 > 1:05:56- They get thrown in here as well? - Just pop them in.

1:05:56 > 1:05:58- Put a bit of chilli for spice.- OK.

1:05:58 > 1:06:00Up to you, if you don't like it too spicy.

1:06:00 > 1:06:03Some olive oil. Want to pour a bit of olive oil on there and salt and pepper?

1:06:03 > 1:06:05- Yeah, some olive oil.- And salt.

1:06:05 > 1:06:07A really light dressing. Lemon juice.

1:06:07 > 1:06:10The Aussies don't call spring onions spring onions, do they?

1:06:10 > 1:06:13- What do they call them? - They're called different things in different states.

1:06:13 > 1:06:15In Victoria, spring onions...

1:06:15 > 1:06:17We gave you the language and what have you done with it?

1:06:17 > 1:06:19Totally bastardised it all!

1:06:19 > 1:06:22- Shortened everything... - And then thrash us at cricket.

1:06:22 > 1:06:26- Exactly!- It's not over yet. - It's not!- Oh!- No, it is, really.

1:06:26 > 1:06:29- Exactly!- They have to get a handicap.

1:06:29 > 1:06:33Give Ricky Ponting a strap-on leg!

1:06:33 > 1:06:39- There we go. Now, give that a mix. - OK. Want me to stir that together?

1:06:39 > 1:06:43- I'll leave you to carve.- Carve a bit off here. Look at that, fantastic.

1:06:43 > 1:06:47- Want a bigger knife?- You don't want to eat the star anise, take it off. Bigger knife would be great.

1:06:47 > 1:06:52- Pull the star anise off. - OK, you carve away.

1:06:52 > 1:06:54It's just a simple little light salad.

1:06:54 > 1:06:57So you don't have much turkey, do you?

1:06:57 > 1:06:59Have you got rid of our turkey as well?

1:06:59 > 1:07:02Look, turkey, I tend to cook turkey breast.

1:07:02 > 1:07:05A friend of mine's a butcher and he gets turkeys returned to him

1:07:05 > 1:07:07after Christmas because they wouldn't fit into people's ovens.

1:07:07 > 1:07:11- Do you believe it?- What kind of turkeys have you got out there?

1:07:11 > 1:07:16- Exactly!- Have you got ostriches? - Yeah, emus! That's what they do.

1:07:16 > 1:07:19- There we go, clean that up. - That looks stunning.

1:07:19 > 1:07:20Remind us what that is again.

1:07:20 > 1:07:24- We've got a hoisin-glazed ham and a spicy lemon potato salad.- Beautiful.

1:07:24 > 1:07:27- While you have a look at that, I'll put this on here.- Wow, beautiful.

1:07:31 > 1:07:34- We'll bring it over.- That ham looks beautiful. So juicy and pink.

1:07:34 > 1:07:36Bring it over, I'll bring this over.

1:07:36 > 1:07:39- Here we go.- Just give that a try, Chris.- Okey-dokey.

1:07:39 > 1:07:41- Chris, dive into that. - It looks amazing.

1:07:41 > 1:07:44I prefer the oven on the right cos all the stuff's cooked in that one.

1:07:44 > 1:07:46LAUGHTER

1:07:46 > 1:07:51- There you go.- OK, this is gorgeous. - You're a big foodie.- OK.

1:07:51 > 1:07:53You're much more of a meat-eater, so you dive into that one.

1:07:53 > 1:07:55- 100% stunning.- There's yours!

1:07:55 > 1:07:58- That's you for Christmas! - "I'm done here!"

1:07:58 > 1:08:01- He's a happy man. - The potatoes are gorgeous.

1:08:01 > 1:08:03The texture of the potatoes is similar to the texture of the ham.

1:08:03 > 1:08:06- They both melt in the mouth. - That smoothness goes together.

1:08:06 > 1:08:09- Glaze is great.- Christine? - Fantastic, really lovely.- Well done.

1:08:09 > 1:08:11The glaze...and this is served hot or cold?

1:08:11 > 1:08:13You can serve it hot or room temperature.

1:08:13 > 1:08:16You'll have it cold a few days afterwards, so go hot.

1:08:16 > 1:08:21You know as this cools down, how quickly does it lose its texture?

1:08:21 > 1:08:24- Does it become a different kind of meat?- A couple of hours. It's so big

1:08:24 > 1:08:26and it's got the bone in. If you want it to stay hot,

1:08:26 > 1:08:29- put foil on it, let it sit on the bench.- And it won't dry out?

1:08:29 > 1:08:32- No, it'll be beautiful and tender. - Perfect.- Happy with that?

1:08:32 > 1:08:33- Yeah, lovely.- Very good.

1:08:33 > 1:08:36It's all right. I was always taught not to talk with my mouth full!

1:08:36 > 1:08:38On this show, you have no choice!

1:08:38 > 1:08:41I love the fact you leave the fat on, it keeps it so juicy.

1:08:41 > 1:08:44- Yeah.- The glaze is beautiful. - Brilliant.

1:08:44 > 1:08:46My dish won't be as good as this, just so you know.

1:08:51 > 1:08:52That's a lot of ham for one man.

1:08:52 > 1:08:55Don't forget Christmas is about sharing, Chris.

1:08:55 > 1:08:58Seriously, though, great alternative to the traditional glaze there - thanks, Bill.

1:08:58 > 1:09:00Now it's Omelette Challenge time.

1:09:00 > 1:09:03Today, Nathan Outlaw is battling it out with Tristan Welch.

1:09:03 > 1:09:05But who will be the fastest?

1:09:05 > 1:09:07And more important, who looks the daftest?

1:09:07 > 1:09:08I'll let you decide.

1:09:08 > 1:09:10Don't laugh. It's not funny.

1:09:10 > 1:09:12- LAUGHTER - When the producers said to me about presents,

1:09:12 > 1:09:16they said I have got the easiest outfit to wear.

1:09:17 > 1:09:20- Don't you laugh! - You look ridiculous!

1:09:20 > 1:09:22I look ridiculous?! What is that?

1:09:22 > 1:09:24I think I'm meant to be a bauble.

1:09:24 > 1:09:27- Oh, yeah!- It makes all the difference, that, yeah.

1:09:27 > 1:09:28It's a very nice bauble.

1:09:28 > 1:09:32Let's get down to the serious business of omelette making.

1:09:32 > 1:09:34Nathan, you're down...

1:09:34 > 1:09:35I can't bend down, cos part of this costume

1:09:35 > 1:09:37is going right up my backside.

1:09:37 > 1:09:41- That's your banger.- Down there is 22-point-whatever-it-is.

1:09:41 > 1:09:44You're down there, anyway. Tristan, you're somewhere on the board,

1:09:44 > 1:09:46which you can't see anyway.

1:09:46 > 1:09:49Usual rules apply - and as if you can't tell this is a Christmas show,

1:09:49 > 1:09:52the producers have actually got nothing better to do

1:09:52 > 1:09:54- than stick holly on here. - And they bought us lovely suits.

1:09:54 > 1:09:57- Exactly.- How about you make the omelette for once, James?

1:09:57 > 1:09:59Clocks on the screens, please. Are you ready?

1:09:59 > 1:10:03- Don't get too close.- I can't do it. - You'll spontaneously combust.

1:10:03 > 1:10:05- I can't do it. Right.- Ready?- Yes.

1:10:05 > 1:10:07- Three, two, one, go.- Here we go...

1:10:07 > 1:10:11These are all the ingredients, actually, for Christmas pudding.

1:10:11 > 1:10:12Got some flour on ya?

1:10:15 > 1:10:17- I can't reach the actual... - I can't get to the pan.

1:10:19 > 1:10:21Come on, Nathan - put your bauble into it.

1:10:21 > 1:10:23I'm going to burn me bauble.

1:10:23 > 1:10:25GONG CLASHES

1:10:25 > 1:10:27Just get it over and done with so we can get this silly suit off.

1:10:27 > 1:10:29- It's hot in this suit.- Honestly.

1:10:31 > 1:10:32Oh, dear. Oh, dear.

1:10:32 > 1:10:34Oh, my... Oh...

1:10:34 > 1:10:36- Oh, come on, then.- There you go.

1:10:36 > 1:10:38Oh, look at that. It's beautiful.

1:10:38 > 1:10:40GONG CLASHES

1:10:40 > 1:10:41Look at that.

1:10:41 > 1:10:44Made an effort, as it's Christmas.

1:10:44 > 1:10:45The bauble has done it.

1:10:49 > 1:10:53- What is it? "Cracking"?- Second thoughts, I'm not doing pantomime.

1:10:54 > 1:10:56Right...

1:10:56 > 1:10:58It would help if this was on the plate.

1:10:58 > 1:11:01I can't get me arms out of it, can I?

1:11:01 > 1:11:05- They're both kind of omelettes. - Kind of omelettes.

1:11:08 > 1:11:11Nathan...surprisingly enough, you're not quicker.

1:11:11 > 1:11:14- You did it in 32.48. - There we are - best omelette yet.

1:11:14 > 1:11:16Nathan...

1:11:16 > 1:11:17That's what you did it in.

1:11:17 > 1:11:19- Tristan.- Yes?

1:11:19 > 1:11:21- You did it... - Not going to be an omelette.

1:11:21 > 1:11:25..in 17.28 seconds.

1:11:25 > 1:11:27Give me a belly slap, give me a belly slap.

1:11:27 > 1:11:28- BOTH:- Wahey!

1:11:28 > 1:11:31I don't care about the spirit of Christmas, dressed like this,

1:11:31 > 1:11:34- you're going back on, cos that's not an omelette.- Oh...!

1:11:34 > 1:11:36James Martin.

1:11:36 > 1:11:38I'm going limp.

1:11:38 > 1:11:39Must be the heat.

1:11:39 > 1:11:41Do it, do it, do it!

1:11:46 > 1:11:49Well, if I had to choose a winner, it would have to be James

1:11:49 > 1:11:52for that remarkable costume. I'm lost for words, quite frankly.

1:11:52 > 1:11:54Now, if you're still looking for a dessert

1:11:54 > 1:11:56that's going to wow everyone around the Christmas table,

1:11:56 > 1:11:59get your notebooks out, as Nick Nairn is up next

1:11:59 > 1:12:02with an apple croustade that might just do the trick.

1:12:02 > 1:12:03Right, Scottish ingredients.

1:12:04 > 1:12:08- Erm, not today.- Not today?! I was bigging you up.

1:12:08 > 1:12:12- What are we cooking then? Something wintry, Christmassy...- Yes, yes.

1:12:12 > 1:12:16This is my sort of version of a kind of hearty family Christmas pud.

1:12:16 > 1:12:17Right, what is it?

1:12:17 > 1:12:21Apples, we need to peel these Coxes and quarter them, please.

1:12:21 > 1:12:22Got a hot pan on here

1:12:22 > 1:12:25and we're going to melt some sugar to make a caramel.

1:12:25 > 1:12:27I'm going to add some butter to that as well.

1:12:27 > 1:12:30And then we will toss the apples in the caramel.

1:12:30 > 1:12:34Which is going to be made with the butter...with the sugar and butter.

1:12:34 > 1:12:38So the idea of this, it's like a tarte tatin but with filo pastry.

1:12:38 > 1:12:41It's like a tarte tatin with filo on top.

1:12:41 > 1:12:44And one of the things you've got to be careful, with filo,

1:12:44 > 1:12:45that it doesn't dry out.

1:12:45 > 1:12:48You've got to cover it if you're not using it, keep it nice and moist.

1:12:48 > 1:12:51There's a lot of this stuff sold at Christmas, filo pastry,

1:12:51 > 1:12:53Brik pastry is another one becoming more and more popular.

1:12:53 > 1:12:56- It's a similar sort of thing. - It is, yeah.

1:12:56 > 1:12:57The thing about these is,

1:12:57 > 1:12:59they're almost like a store cupboard standby.

1:12:59 > 1:13:01It's very quick, very easy.

1:13:01 > 1:13:04And I love the crunchy kind of crispness of it

1:13:04 > 1:13:06and it's a great thing for carrying other flavours,

1:13:06 > 1:13:08so we're going to put some zest of clementine,

1:13:08 > 1:13:10which always makes me think of Christmas.

1:13:10 > 1:13:12That flavour is very Christmassy.

1:13:12 > 1:13:14We've got some cranberries and raisins,

1:13:14 > 1:13:16we'll put those through the apples as well.

1:13:16 > 1:13:20And cinnamon as well, for me there's something very Christmassy

1:13:20 > 1:13:21about cinnamon.

1:13:21 > 1:13:24So, just waiting for the sugar to melt.

1:13:24 > 1:13:26The idea with the pan, you need a pan you're going to

1:13:26 > 1:13:28serve it all in, is that the secret?

1:13:28 > 1:13:30Absolutely, you can make it up in advance

1:13:30 > 1:13:32and cool it down and then bang it back in the oven to warm it

1:13:32 > 1:13:34through again. In fact,

1:13:34 > 1:13:36we'll have one what we made earlier this morning

1:13:36 > 1:13:39because it takes 15-20 minutes to cook in the oven.

1:13:39 > 1:13:42You've been busy as well this year because we've seen you,

1:13:42 > 1:13:45people who have been to the Good Food Show in Scotland

1:13:45 > 1:13:48will have seen you in your cooking school.

1:13:48 > 1:13:49You kind of had it on tour.

1:13:49 > 1:13:52We did a pop-up cook school with 32 stations

1:13:52 > 1:13:54and we ran it over the course of the Good Food Show,

1:13:54 > 1:13:56and it was brilliant. Really good.

1:13:56 > 1:13:59People loved it. It was a bit of a gamble. It worked out really well.

1:13:59 > 1:14:01And I think we will maybe take it to Birmingham,

1:14:01 > 1:14:03to the Good Food Show, next year.

1:14:03 > 1:14:06It was nice to have a really good result.

1:14:06 > 1:14:09It's not been a great year, it's been a difficult year

1:14:09 > 1:14:13with the economy and stuff and so to have some nice results and...

1:14:13 > 1:14:17Now, if you're wondering the reason why Nick has been very tentative

1:14:17 > 1:14:19- with his sugar... - THEY LAUGH

1:14:19 > 1:14:22- All right, OK!- Will's laughing because he was here.

1:14:22 > 1:14:24This morning, what happened?

1:14:24 > 1:14:27Erm, well, somebody put the pan on quite early.

1:14:27 > 1:14:29And it got quite hot.

1:14:29 > 1:14:31So when I added the sugar, and I've never seen this before,

1:14:31 > 1:14:34it actually caught fire. It's a bit of a first for me.

1:14:34 > 1:14:39- It carbonised, let alone caught fire!- It was completely black.

1:14:39 > 1:14:41And then I added some water to try and cool it down.

1:14:41 > 1:14:43And I turned it into a volcano.

1:14:43 > 1:14:47It was kind of...hit the ceiling up there, so, yes, my name was mud.

1:14:47 > 1:14:49Right, I've melted the sugar now.

1:14:49 > 1:14:51Going to add the butter, get that in there,

1:14:51 > 1:14:54we'll add some of the dried fruit.

1:14:54 > 1:14:58Like so. We'll get the zest from the clementine in there.

1:14:58 > 1:15:01And if the apples are ready, we'll chuck them in as well.

1:15:01 > 1:15:04- Oh, yeah, fine.- Have you got the custard ready, James?

1:15:04 > 1:15:06It's on its way.

1:15:06 > 1:15:09So apart from the cook school, what else are you up to?

1:15:09 > 1:15:11Well, the Kailyard at Dunblane Hydro,

1:15:11 > 1:15:15the restaurant we've got there, is doing well, it's maturing nicely.

1:15:15 > 1:15:17Good team of guys in there.

1:15:17 > 1:15:21We've got our cafe at Erskine Hospital Garden Centre,

1:15:21 > 1:15:22which has done really well.

1:15:22 > 1:15:27It's nice to do varied sort of things, it keeps me kind of...

1:15:28 > 1:15:32..focused and happy when you're doing different things every day.

1:15:32 > 1:15:34Who sent this wooden spoon in?

1:15:34 > 1:15:37Rachel Davis, I'm sorry, I've burnt it.

1:15:38 > 1:15:40Have you actually burnt the spoon?

1:15:40 > 1:15:43Not only are you content with burning the pan,

1:15:43 > 1:15:44you've burnt the spoon!

1:15:44 > 1:15:49She spent ages there, putting my name on it, look!

1:15:49 > 1:15:53Well, it's been slightly scorched by the Scottish Scorcher.

1:15:53 > 1:15:56So, we're just going to toss the apples and the caramel,

1:15:56 > 1:15:59we'll get them to pick up all of those lovely flavours.

1:15:59 > 1:16:01A real kind of Christmassy sense to this now.

1:16:01 > 1:16:04Thank you for that extra bit of apple. Great.

1:16:04 > 1:16:06And now we're going to turn this off

1:16:06 > 1:16:09because we're going to put the croustade topping on.

1:16:09 > 1:16:11So, we've got the filo, we have some melted butter,

1:16:11 > 1:16:14some sugar to put over that once it's all in there,

1:16:14 > 1:16:16so press this down.

1:16:16 > 1:16:18So, we just take a sheet and scrunch it up

1:16:18 > 1:16:20and actually the messier, the better.

1:16:20 > 1:16:22I almost tear them up a little bit,

1:16:22 > 1:16:26so you get these nice kind of spikes sticking up in here.

1:16:26 > 1:16:30And just stick them over like so, and melted butter over the top.

1:16:30 > 1:16:33Bit of caster sugar. Use them all.

1:16:33 > 1:16:35I know, I forgot them this morning.

1:16:35 > 1:16:38This morning I wasn't functioning particularly well.

1:16:38 > 1:16:41When the pan goes on fire, it puts you off, James, you know?

1:16:41 > 1:16:43It's a bit distracting.

1:16:43 > 1:16:45So, how is that custard?

1:16:45 > 1:16:47Oh, yeah, well, I've done half the recipe,

1:16:47 > 1:16:48I might as well finish it off!

1:16:48 > 1:16:54You know, when I was writing this, well, when Janet,

1:16:54 > 1:16:57who looks after all the things behind the scenes, was writing...

1:16:57 > 1:17:00Looks after you, more than anybody else!

1:17:00 > 1:17:03Erm, I did think it was rather a lot for you to do.

1:17:03 > 1:17:07And I've just put flour all over your jersey as well.

1:17:07 > 1:17:11- Right, so, nice... Just as well we know one another!- Yes, exactly.

1:17:11 > 1:17:15- Right, what's next?- Melted butter. - Clarified butter.

1:17:15 > 1:17:16Clarified butter, James.

1:17:16 > 1:17:20That's melted butter without the buttermilk. Over the top.

1:17:20 > 1:17:23Just drizzle, generous, you could actually do this with oil

1:17:23 > 1:17:26if you're on a health kick but I can't think of any reason why

1:17:26 > 1:17:28you'd want to not use the flavour...

1:17:28 > 1:17:30Oil if you are on a health kick?

1:17:30 > 1:17:35You've got double cream and sugar and everything else on here!

1:17:35 > 1:17:39Just a little random thought that went through my head.

1:17:39 > 1:17:42- OK, so, that's the croustade. - Wouldn't you do this with whisky?

1:17:42 > 1:17:44- This stuff?- I thought about it

1:17:44 > 1:17:47and I think for me there is something about brandy,

1:17:47 > 1:17:49butter and Christmas pudding

1:17:49 > 1:17:52and stuff like that, but absolutely, you could do it with whisky.

1:17:52 > 1:17:56- That's your custard.- So you are going to burn off the alcohol.

1:17:56 > 1:18:00Warm up the Armagnac and that releases more of the flavour.

1:18:00 > 1:18:03And into the custard. Delicious.

1:18:03 > 1:18:07Armagnac? This is the BBC, mate! You get brandy, that's about it.

1:18:07 > 1:18:08Armagnac!

1:18:08 > 1:18:10THEY LAUGH

1:18:10 > 1:18:12Right, OK, this is ready for the oven.

1:18:12 > 1:18:15We've got one that we made earlier.

1:18:15 > 1:18:18Ready here...to come out.

1:18:18 > 1:18:21And you can see how the sugar beautifully caramelises

1:18:21 > 1:18:25on the top, you get these little crunchy, crispy kind of bits.

1:18:25 > 1:18:27How long does this go in for anyway?

1:18:27 > 1:18:31- That's got to go in for about 20 minutes.- Right.

1:18:31 > 1:18:33We'll serve up a portion of this.

1:18:33 > 1:18:35You want to get a bit of everything in here,

1:18:35 > 1:18:38you want to get a bit of the apples, a bit of the dried fruit

1:18:38 > 1:18:42and of course that delicious custard which I laboured long...

1:18:42 > 1:18:44THEY LAUGH

1:18:44 > 1:18:49- There you go.- Did you make that with a whisk?- Yes.

1:18:49 > 1:18:51Do you know, I've always done it with a spatula

1:18:51 > 1:18:56but it does really work, gives it a really smooth, silky texture.

1:18:56 > 1:18:58- Very well done, James. - Thank you very much!

1:18:58 > 1:19:00Remind us what that is again.

1:19:00 > 1:19:03That, James, is my Christmas apple croustade

1:19:03 > 1:19:05with a very nice cognac custard.

1:19:05 > 1:19:08We haven't got holly, so that'll have to do. There you go.

1:19:13 > 1:19:18There you go. Right. Looks great, does it taste great?

1:19:18 > 1:19:19Have a seat over here.

1:19:19 > 1:19:23Dive into that. Something you would have a go at at home?

1:19:23 > 1:19:26- I will do now, after... - You're going to be busy tonight!

1:19:26 > 1:19:29My Pyrex is going to get a battering.

1:19:30 > 1:19:33It's your credit card that's going to be battered

1:19:33 > 1:19:36- more than anything else.- Mm!

1:19:36 > 1:19:38- Is it hot?- A little bit.

1:19:38 > 1:19:41- Amazing.- Caramel, 190 degrees centigrade.

1:19:41 > 1:19:44The caterers have got their work cut out for them next week.

1:19:44 > 1:19:46My standards have gone through the roof.

1:19:46 > 1:19:48That filo pastry, literally just crunch it up, it goes nice,

1:19:48 > 1:19:50- a bit of butter, a bit of sugar... - Yes.

1:19:50 > 1:19:52It's simple, it's quick, it's easy

1:19:52 > 1:19:55and you can actually take it straight out the freezer.

1:19:55 > 1:19:58And if you freeze filo pastry, it gets all a bit crumbly

1:19:58 > 1:20:01and nasty, and actually quite good for the topping.

1:20:05 > 1:20:07So if you're making custard, use a whisk

1:20:07 > 1:20:10rather than a spatula for a smooth, silky texture.

1:20:10 > 1:20:12Top tip. Thanks, Nick.

1:20:12 > 1:20:14Now, when comedian Johnny Vegas came to the studio

1:20:14 > 1:20:16to face his food heaven or food hell,

1:20:16 > 1:20:18he had a craving for soft-shell crab,

1:20:18 > 1:20:22but would he have to put up with Christmas pudding? Let's find out.

1:20:22 > 1:20:23Right, it's time to find out

1:20:23 > 1:20:26whether Johnny will be facing food heaven or food hell.

1:20:26 > 1:20:28Food heaven would of course be this soft-shell crab, which

1:20:28 > 1:20:30I believe you've never seen before like this?

1:20:30 > 1:20:32I've never seen it unprepared before.

1:20:32 > 1:20:33These are the soft-shell crabs

1:20:33 > 1:20:37which can be deep-fried in a lovely vodka and tonic batter,

1:20:37 > 1:20:40served with chips and an aioli, which is garlic mayonnaise.

1:20:40 > 1:20:43Alternatively, food hell would be that lovely-looking Christmas pudding there...

1:20:43 > 1:20:45Why does it exist?

1:20:45 > 1:20:47..transformed into ice cream with a nice little caramel sauce

1:20:47 > 1:20:50with star anise, cinnamon and nutmeg to go with it

1:20:50 > 1:20:51and some pineapple.

1:20:51 > 1:20:54But, since it's Christmas, we've got special Christmas crackers here.

1:20:54 > 1:20:56Inside one of these is the word "heaven",

1:20:56 > 1:20:58inside the other, the word "hell".

1:20:58 > 1:21:02- First of all, choose a cracker. - Left.- Which one?

1:21:02 > 1:21:04- This one?- Yeah.

1:21:04 > 1:21:07- Right!- Left!- Left? No, that looks...

1:21:07 > 1:21:10- I'm going for the simple... - Go on, then.

1:21:10 > 1:21:12Right.

1:21:13 > 1:21:15- You've chosen well.- Wha...

1:21:15 > 1:21:17- You...- You've chosen well!

1:21:17 > 1:21:19CHEERING

1:21:19 > 1:21:21Yes, yes!

1:21:21 > 1:21:23Just to prove it, you guys pull that one. There you go.

1:21:28 > 1:21:30There you go, soft-shell crab.

1:21:30 > 1:21:33First of all, I'll make the batter for this. I want the guys

1:21:33 > 1:21:38to separate the eggs, two egg yolks into the machine there.

1:21:38 > 1:21:42Flour, we're going to put in. We've got a pinch of sugar.

1:21:42 > 1:21:44That's going in the batter.

1:21:44 > 1:21:47We've got some yeast. We've got some vodka.

1:21:47 > 1:21:51- We've got a touch of vinegar.- You're supposed to taste it, aren't you?

1:21:51 > 1:21:53No, not this one.

1:21:53 > 1:21:56Then you've got some tonic. Put all that in there.

1:21:56 > 1:22:00- Wow!- We'll mix that together into a nice little batter.

1:22:00 > 1:22:02Meanwhile, if you can put the egg yolks

1:22:02 > 1:22:04into that little machine, there,

1:22:04 > 1:22:06that would be great. Just egg yolks.

1:22:06 > 1:22:09We're going to make a little mayonnaise.

1:22:09 > 1:22:10A little mayonnaise.

1:22:10 > 1:22:13We'll make a nice batter, but make it not too thick.

1:22:13 > 1:22:19Yeah. We're going to add the saffron at the end.

1:22:19 > 1:22:21Can we make a Christmas lantern with the lemon?

1:22:21 > 1:22:24If you would like to make a Christmas lantern.

1:22:24 > 1:22:26We've got some saffron.

1:22:26 > 1:22:30Put that in there with just a touch of white wine

1:22:30 > 1:22:32to get that going, first of all.

1:22:32 > 1:22:36Just to infuse out all the flavour of the saffron.

1:22:36 > 1:22:39You get this lovely colour.

1:22:39 > 1:22:43Then put the machine on, get that blended

1:22:43 > 1:22:47- and make a nice little mayonnaise. - I can't make that.

1:22:47 > 1:22:50What is the key with getting mayonnaise not to...?

1:22:50 > 1:22:55Well...add the oil really slowly, that's the key to this one.

1:22:55 > 1:23:00- White wine goes in.- You add it bit by bit?!- Yeah, tiny bit by tiny bit.

1:23:00 > 1:23:03I poured it all in at once and walked off.

1:23:03 > 1:23:06The Italians would do that, but in this case we don't.

1:23:08 > 1:23:09Instead of using olive oil...

1:23:09 > 1:23:12Traditionally in mayonnaise, cos it's white, they use veg oil.

1:23:12 > 1:23:17This one's got rapeseed oil, which makes it lovely and yellow.

1:23:17 > 1:23:20Yes, rapeseed oil. You just keep adding this slowly.

1:23:20 > 1:23:22The more oil you add, the thicker it becomes.

1:23:22 > 1:23:26To offset that, you add a touch of water if you want.

1:23:26 > 1:23:28It gets thicker and thicker, you see.

1:23:28 > 1:23:30These are what you've never seen before.

1:23:30 > 1:23:33- You put a little bit of lemon or not?- We'll do that at the end.

1:23:33 > 1:23:36We've got some garlic and saffron to add at the end.

1:23:36 > 1:23:40- These are the soft-shell crabs... which they use a lot in Italy.- Yes!

1:23:40 > 1:23:44- I thought this was predominantly an Asian dish.- No, no.

1:23:44 > 1:23:49- The Italians have claimed that one as well.- It was Marco Polo.

1:23:49 > 1:23:51Antonio, I just come back from Venice,

1:23:51 > 1:23:55there was the last of the soft-shell crabs. Very nice.

1:23:55 > 1:23:58- Am I using all of it or not? - Yes, you can use all of it.

1:23:58 > 1:24:00So that's going to go in.

1:24:00 > 1:24:03The garlic - because this is predominantly garlic mayonnaise,

1:24:03 > 1:24:05- so we cook the garlic beforehand. - I love garlic.

1:24:05 > 1:24:07We cook the garlic in white wine

1:24:07 > 1:24:11and then you've got this saffron, which we'll add in a minute.

1:24:11 > 1:24:15Can you look after the chips in the fryer please? Thank you very much.

1:24:15 > 1:24:18- Can I have the saffron please?- Yep.

1:24:19 > 1:24:22- We are ready here, this is ready. - Not far off.

1:24:22 > 1:24:24So you can see we've got the mayonnaise,

1:24:24 > 1:24:26now we add the saffron.

1:24:26 > 1:24:30- You can add the bits of saffron as well.- I will, yeah.

1:24:30 > 1:24:32Bits of saffron, they go in.

1:24:32 > 1:24:36It's the first time, three Italians here on Saturday Kitchen.

1:24:36 > 1:24:38Tiny bit of mustard, just a bit, a teaspoon.

1:24:43 > 1:24:47And then take one clove of garlic. It's been cooked.

1:24:47 > 1:24:48Come on, this is food heaven!

1:24:48 > 1:24:50I cook it to stop it from being too strong.

1:24:50 > 1:24:52Then all we do...

1:24:52 > 1:24:54Can you take the chips out, Gennaro, please?

1:24:54 > 1:24:55Nearly ready!

1:24:57 > 1:24:59I just need the fryer. Right.

1:25:04 > 1:25:06That's it.

1:25:06 > 1:25:09So, hot oil. I'll put one of 'em in.

1:25:09 > 1:25:11They are seasonal, aren't they?

1:25:11 > 1:25:13- Yeah, these ones. - Cos my mum's tried to fake this

1:25:13 > 1:25:16by leaving them on a radiator like crayons.

1:25:18 > 1:25:21- Then you throw in your crab like that.- Wow!

1:25:21 > 1:25:23- If you want to put the other one in? - Yeah.

1:25:26 > 1:25:28That's it, straight in.

1:25:30 > 1:25:35Between me and you, cos these guys won't have a clue about scraps,

1:25:35 > 1:25:37- you've got to have scraps.- Oh, aye.

1:25:37 > 1:25:39- You see.- Scraps - I love it.

1:25:39 > 1:25:42Scraps over the top of their head.

1:25:42 > 1:25:44Yeah, but would you pay extra for them?

1:25:44 > 1:25:48- In Italia we call them rospi. - In Italy, they invented scraps now, here we go.

1:25:48 > 1:25:51And the secret is, with the batter, cos you've got the vodka in it,

1:25:51 > 1:25:53it hits the fryer and explodes

1:25:53 > 1:25:57and you've got this really crispy batter.

1:25:57 > 1:26:01- You can of course use tempura.- The tonic with it?- Here's the garnish.

1:26:01 > 1:26:03Is that it?

1:26:03 > 1:26:06- Is that it, just that salad?- No, no, there is salad here.

1:26:06 > 1:26:09Did you turn...? I'm not going to say a word.

1:26:09 > 1:26:11ALL TALK AT ONCE

1:26:11 > 1:26:13Seasoning, salt and pepper.

1:26:13 > 1:26:16Have you mistook me for a fussy child?

1:26:16 > 1:26:19Yes, we have, yeah.

1:26:19 > 1:26:23- Bit of salt and pepper, please. - Give me sugar here.

1:26:23 > 1:26:27It's food heaven, I don't want to be overfazed by the salad.

1:26:27 > 1:26:29LAUGHTER

1:26:29 > 1:26:33- You know when you fill up on salad and can't finish your meal.- Exactly.

1:26:33 > 1:26:34Right, then we've got...

1:26:34 > 1:26:37Waaaaay!

1:26:38 > 1:26:43- Look at that.- Aw, man, that looks de... Oh! Wow!

1:26:43 > 1:26:47- Yes.- Then you've got your scraps, which we'll put on there as well.

1:26:47 > 1:26:49We should make them beg for them.

1:26:49 > 1:26:52If I get these over. Good pinch of salt.

1:26:52 > 1:26:55How are we doing? Back over here.

1:26:55 > 1:26:56Salt is there.

1:26:58 > 1:27:01There we go... Nice plate.

1:27:01 > 1:27:06Then you've got your deep-fried... Just to proof one.

1:27:06 > 1:27:08Try that batter.

1:27:10 > 1:27:11I'm ready here.

1:27:11 > 1:27:15I'm going to refry the chips cos Gennaro's left them a little bit...

1:27:15 > 1:27:17- Chips, not paper.- Yeah.

1:27:18 > 1:27:21You know the philosophy of this crab?

1:27:21 > 1:27:28In Germany they say that very thick skin can replace very weak spine.

1:27:28 > 1:27:31Little bit of aioli in there.

1:27:31 > 1:27:35So there you have your thick aioli.

1:27:35 > 1:27:38Then we've got the chips, we'll get a little plate here.

1:27:38 > 1:27:41- Fish and chips.- Fish and chips, you see. Bit of salt.

1:27:41 > 1:27:44I've already done it.

1:27:44 > 1:27:46But I'll put an extra bit.

1:27:47 > 1:27:49Come on, nothing says "God bless us one and all"

1:27:49 > 1:27:51more than soft-shell crab.

1:27:51 > 1:27:52And frozen chips.

1:27:52 > 1:27:55So there you have it. You have your deep-fried soft-shell crab.

1:27:55 > 1:27:58Dive in. The whole point about it is, you rip the claws off,

1:27:58 > 1:28:01- dunk them into the sauce and dive in.- All right.

1:28:03 > 1:28:06- Remember the sauce. - I'm not getting the sauce.

1:28:08 > 1:28:11- One second.- Fantastic. Serious stuff.- Mmmm!

1:28:11 > 1:28:13That is beautiful.

1:28:13 > 1:28:16- Happy with that?- Yeah. We should be. - The book's called?

1:28:16 > 1:28:21The book is called, Becoming Johnny Vegas, My Guide To Soft-Shell Crab.

1:28:21 > 1:28:23- LAUGHTER - It's a subtitle.

1:28:29 > 1:28:31To be fair, there's nothing wrong with a good old frozen chip.

1:28:31 > 1:28:34And that crab did look fantastic.

1:28:34 > 1:28:37Now, that's all we've got time for on today's Best Bites.

1:28:37 > 1:28:38Hope you've enjoyed taking a look back

1:28:38 > 1:28:41at some of the seasonal recipes from our festive archive.

1:28:41 > 1:28:43Have a great Christmas, and we'll see you in the New Year.

1:28:43 > 1:28:45Thanks for watching.