15/01/2017

0:00:02 > 0:00:03Good morning. We've got a feast

0:00:03 > 0:00:05of fantastic food lined up for you today,

0:00:05 > 0:00:08so make sure you get yourself comfortable,

0:00:08 > 0:00:09grab a cup of tea, pull up a pew

0:00:09 > 0:00:12and get ready for 90 minutes of fabulous food.

0:00:12 > 0:00:15This is Saturday Kitchen Best Bites.

0:00:35 > 0:00:36Welcome to the show.

0:00:36 > 0:00:39You won't want to go anywhere because we've got talented chefs

0:00:39 > 0:00:43serving up mouth-watering food and a whole host of celebrity guests

0:00:43 > 0:00:45wanting to get stuck in.

0:00:45 > 0:00:49Coming up on today's show, James Martin cooks up a royal treat

0:00:49 > 0:00:52for Samantha Womack with his take on Queen of Puddings.

0:00:52 > 0:00:56Kenny Atkinson pulls out all the stops as he delivers a fish dish

0:00:56 > 0:00:58full of flavour.

0:00:58 > 0:01:01He pan fries a fillet of sea bream before serving it

0:01:01 > 0:01:02with a fennel salad,

0:01:02 > 0:01:06warm beetroot jelly and a fresh orange and brown shrimp vinaigrette.

0:01:06 > 0:01:10Plus the talented Tom Kerridge delights with a winter warmer.

0:01:10 > 0:01:13He slow braises shin of beef in red wine and veal stock,

0:01:13 > 0:01:17then finishes it with a side dish of carrots and cabbage.

0:01:17 > 0:01:19Theo Randall and Glynn Purnell go head-to-head in the

0:01:19 > 0:01:22Omelette Challenge and, with only three seconds separating them,

0:01:22 > 0:01:25it's a battle that could go either way.

0:01:25 > 0:01:27Then it's over to Stephen Terry who's cooking up

0:01:27 > 0:01:29a perfect pasta dish.

0:01:29 > 0:01:32He stuffs the pasta with pork and fennel, then forms it into

0:01:32 > 0:01:37a Swiss roll before pan frying and serving it with creamed endive.

0:01:37 > 0:01:41And finally, the lovely Laura Main faces Food Heaven or Food Hell.

0:01:41 > 0:01:45Did she get a Food Heaven - gravadlax with pickled cucumber,

0:01:45 > 0:01:48cucumber ketchup, mustard mayonnaise and croutons?

0:01:48 > 0:01:50Or did she end up facing her Food Hell -

0:01:50 > 0:01:53Banoffee cheesecake with ginger crumb,

0:01:53 > 0:01:55caramel bananas and a tarte tatin?

0:01:55 > 0:01:58You can find out what she got at the end of the show.

0:01:58 > 0:01:59But first,

0:01:59 > 0:02:02it's over to the formidable Frenchman Daniel Galmiche

0:02:02 > 0:02:05who's cooking up a classic French dish that's greater than

0:02:05 > 0:02:06the sum of its parts.

0:02:06 > 0:02:09Right, cooking first is a Frenchman, who, until recently,

0:02:09 > 0:02:11was running the Michelin-starred restaurant

0:02:11 > 0:02:15inside the luxurious country house Cliveden.

0:02:15 > 0:02:17He's now put his name above the equally impressive

0:02:17 > 0:02:20Clermont Club in the heart of London's Mayfair.

0:02:20 > 0:02:22It's always a great pleasure to have him on Saturday Kitchen.

0:02:22 > 0:02:25Daniel Galmiche. Good to have you on the show. So what are we cooking?

0:02:25 > 0:02:26You mentioned the truffle.

0:02:26 > 0:02:31- It's going to go under the skin, chicken.- What's the dish called?

0:02:31 > 0:02:35It's called roasted breast of chicken with truffle,

0:02:35 > 0:02:39sauteed new potatoes with spring onion.

0:02:40 > 0:02:43- Very, very classically French, this. - Very classic. Sauteed lardon.

0:02:43 > 0:02:46I'm going to do the potatoes first.

0:02:46 > 0:02:48I'm going to do the chicken.

0:02:48 > 0:02:52- Running through the ingredients, we've got some chervil.- Baby leeks.

0:02:52 > 0:02:54New potatoes. Truffle.

0:02:54 > 0:02:56That is the small juice of the truffle.

0:02:56 > 0:02:59I had the truffle in the freezer

0:02:59 > 0:03:01and kept it like this because they keep very well...

0:03:01 > 0:03:03- OK.- ..and I collected that which will be fantastic.

0:03:03 > 0:03:07- And a bit of chicken stock. - A bit of pancetta.- Lovely.

0:03:07 > 0:03:09Right, fire away. So what are we doing first?

0:03:09 > 0:03:10I'm going to do the chicken first.

0:03:12 > 0:03:16Now there's been a lot of talk about chicken in the press recently.

0:03:16 > 0:03:18That's correct, yes.

0:03:18 > 0:03:20One of the most famous sort of French chicken

0:03:20 > 0:03:22is the poulet de Bresse.

0:03:22 > 0:03:26- Yeah, that's right. - It's regarded as the king...

0:03:26 > 0:03:30It's been voted for years and years the king of chicken, yes.

0:03:30 > 0:03:34- And it's the big, white feathered... - It's the big white one, yes.

0:03:34 > 0:03:38Beautiful flesh. Really good quality chicken.

0:03:38 > 0:03:41It's fantastic. Very popular in France obviously.

0:03:41 > 0:03:44This one is a nice British one.

0:03:44 > 0:03:46Yeah, organic farm, organic one.

0:03:46 > 0:03:49- So what are we doing here then? - So we do a truffle now.

0:03:49 > 0:03:51We put it under the skin.

0:03:53 > 0:03:57Tell us a little bit about this truffle then. Frenchmen and truffle.

0:03:57 > 0:04:00That's a black Perigord truffle.

0:04:00 > 0:04:03- Yeah.- Perigord, south of France near Gascony.

0:04:03 > 0:04:08- This is just half one.- Yeah, half one, so imagine, very pungent.

0:04:08 > 0:04:12Very strong, but very delicate at the same time. Gorgeous.

0:04:12 > 0:04:13And how much for one of these?

0:04:13 > 0:04:17This one was 75 gram at £850 a kilo,

0:04:17 > 0:04:20which means about 67 quid a truffle.

0:04:20 > 0:04:24- £67 just for that bit? - Just for that.

0:04:24 > 0:04:26But you don't need to buy those ones.

0:04:26 > 0:04:29You compare that with a white truffle, which is even rarer,

0:04:29 > 0:04:31and much stronger in flavour...

0:04:31 > 0:04:33I bought a white truffle last year.

0:04:33 > 0:04:35The price was £2,700 per kilo.

0:04:35 > 0:04:38So if you're looking for something like that,

0:04:38 > 0:04:39that would probably be what?

0:04:39 > 0:04:41Maybe £300 for one that size?

0:04:41 > 0:04:43Yeah, it would be.

0:04:43 > 0:04:48The biggest one has actually just been sold for £165,000.

0:04:51 > 0:04:54- That was a white one. - Incredible, I know.

0:04:54 > 0:04:56- A big white truffle from Alba, wasn't it?- Yeah.

0:04:56 > 0:04:58But Perigord is the most famous region there?

0:04:58 > 0:05:02It's one of the most famous regions but I come from the east of France.

0:05:02 > 0:05:06Near Burgundy we do have truffle as well.

0:05:06 > 0:05:07Instead of using pigs,

0:05:07 > 0:05:09which they used to do traditionally to go hunting...

0:05:09 > 0:05:13Now they use a dog because the pig was eating the truffle.

0:05:14 > 0:05:16Lucky pig.

0:05:16 > 0:05:19- OK.- So I'm going to put some oil in a pan there.

0:05:19 > 0:05:22So you've basically taken the slices of truffle underneath the skin.

0:05:22 > 0:05:24That's right, yeah.

0:05:26 > 0:05:30That's the one, yeah. So I'm going to seal it, pan-fry it a little bit,

0:05:30 > 0:05:33but a light colour.

0:05:33 > 0:05:35I don't want the skin to burn.

0:05:35 > 0:05:37I want to still see the truffle.

0:05:37 > 0:05:40At the same time, the skin will retract a bit less

0:05:40 > 0:05:43- if the pan was boiling.- Yeah.

0:05:44 > 0:05:46OK, skin first.

0:05:48 > 0:05:53- I've just blanched the sliced potatoes there.- Yeah.

0:05:54 > 0:05:57We're going to blanch the leek.

0:05:57 > 0:05:58Blanching the bacon as well.

0:05:58 > 0:06:00Blanching the pancetta is quite important as well.

0:06:00 > 0:06:03The reason behind that too is because sometimes it can be

0:06:03 > 0:06:06very salty so to remove some of the salt out

0:06:06 > 0:06:09and it would be easier for me to roast them.

0:06:09 > 0:06:13- What's next?- So, now we're cooking that, it's not a complicated dish,

0:06:13 > 0:06:17but it is really nice, very easy to do, very fresh

0:06:17 > 0:06:19and it's of season because of the truffle.

0:06:22 > 0:06:25But you can buy truffles, although they're in season now,

0:06:25 > 0:06:28- you can truffle in the oil, can't you?- A small jar, yes.

0:06:28 > 0:06:31Small ones, which are more like this sort of stuff. £8 to £10.

0:06:33 > 0:06:35That's all the colour I need there.

0:06:35 > 0:06:38As well as a little bit of truffle, which is really nice,

0:06:38 > 0:06:40- you could put a little bit of truffle oil with it as well.- Yes.

0:06:40 > 0:06:44- It's quite strong.- You know in France you keep them in rice.

0:06:45 > 0:06:47You put a small kitchen towel.

0:06:47 > 0:06:49This is fresh truffle, yeah?

0:06:49 > 0:06:51Yeah, the fresh one.

0:06:51 > 0:06:54Put in a jar with some rice and the rice takes all the flavour of

0:06:54 > 0:06:57- the truffle.- They use that for the risotto and also put eggs on the top

0:06:57 > 0:07:00because you can make truffle scrambled eggs without

0:07:00 > 0:07:04- putting any truffle in there at all, can't you?- That's correct, yeah.

0:07:04 > 0:07:07Put that in the oven. Which one?

0:07:07 > 0:07:09Left-hand side probably. That one.

0:07:11 > 0:07:14OK, we put another one in.

0:07:14 > 0:07:16How long would you cook that for?

0:07:16 > 0:07:19About 10 minutes. 12 minutes max.

0:07:19 > 0:07:22We're going to blanch that one as well. You've done that.

0:07:22 > 0:07:25I'd probably put that one on there.

0:07:26 > 0:07:29That's your bacon gone in there as well.

0:07:31 > 0:07:33I love bacon, potato, leek.

0:07:33 > 0:07:36With the truffle, I'm going to do a small julienne.

0:07:36 > 0:07:39Again, some more truffle.

0:07:40 > 0:07:41Lovely.

0:07:42 > 0:07:45I'll take this piece of chicken out for you.

0:07:45 > 0:07:47Let it rest there.

0:07:47 > 0:07:50Drain off the fat cos you're going to use this for your sauce, are you?

0:07:50 > 0:07:52That's right, yeah.

0:07:57 > 0:08:00- It smells delicious. - Smells gorgeous.

0:08:00 > 0:08:03- I'm going to put a little bit of chicken stock in here.- Yeah.

0:08:06 > 0:08:08Tell us a little bit about the Clermont Club, because it's

0:08:08 > 0:08:10a private members' club.

0:08:10 > 0:08:12It's a private members' club.

0:08:12 > 0:08:16It's a beautiful building in Berkeley Square.

0:08:16 > 0:08:20When I took it I knew it was a private club.

0:08:20 > 0:08:23Therefore, you can't get the rating like I'm used to

0:08:23 > 0:08:25and I like the challenge of the rating.

0:08:25 > 0:08:26You mention the rating.

0:08:26 > 0:08:29Nearly every restaurant you've worked in you've gained

0:08:29 > 0:08:30- a Michelin star. - That's correct, yeah.

0:08:30 > 0:08:33It's going to be quite difficult for you because the Michelin

0:08:33 > 0:08:35- don't like private clubs, do they? - No, they don't,

0:08:35 > 0:08:38but I don't say it will not be open to the public one day.

0:08:38 > 0:08:40Right, OK.

0:08:42 > 0:08:44The Clermont Club is where Lord Lucan was

0:08:44 > 0:08:46before he went missing, wasn't it?

0:08:46 > 0:08:50It's a different challenge and I put my name to the restaurant.

0:08:51 > 0:08:53So other things are going on.

0:08:53 > 0:08:56We're refurbishing the kitchen.

0:08:56 > 0:09:00So just in case we decide to open to the public.

0:09:00 > 0:09:03What have you got in here then?

0:09:03 > 0:09:05A little bit of the chicken.

0:09:05 > 0:09:07I put the juice of the truffle.

0:09:07 > 0:09:09A bit of butter.

0:09:09 > 0:09:13- This creates an instant sauce. - An instant sauce, yeah.

0:09:13 > 0:09:15- Put a little bit of truffle. - A little bit of truffle.

0:09:15 > 0:09:19- That's 20 quid just gone in there. - Just 20 quid gone in there.

0:09:19 > 0:09:21A little bit of this.

0:09:21 > 0:09:22Where do you want the leeks?

0:09:22 > 0:09:25- Leeks, back on here as well. - This one?- Yeah.

0:09:27 > 0:09:30That's a great combination, this.

0:09:30 > 0:09:32I love it. It's really fantastic.

0:09:34 > 0:09:37A little bit of chive I'm going to put in the jus there.

0:09:37 > 0:09:41- Chervil.- Chervil, excuse me. - That's all right.- Yes.

0:09:42 > 0:09:43Here we go. Ready when you are.

0:09:43 > 0:09:46And, as soon as that is ready...

0:09:48 > 0:09:50Do you want the truffle in there as well?

0:09:50 > 0:09:51Again, some more truffle.

0:09:51 > 0:09:54- Very rich dish.- Another 20 quid.

0:09:54 > 0:09:56Another 20 quid, yes.

0:09:56 > 0:09:57I'm a Yorkshireman.

0:09:57 > 0:09:59There's about three quid just on this knife,

0:09:59 > 0:10:02so I'm going to pick all that up.

0:10:02 > 0:10:04OK, serve it up.

0:10:08 > 0:10:10Give me the big spoon. Thank you.

0:10:10 > 0:10:12- There you go.- Lovely.

0:10:19 > 0:10:22Looks fantastic. Just this combination of potato.

0:10:22 > 0:10:26The flavour is tremendous. I love it. Yeah, it's great.

0:10:26 > 0:10:29And it helps so much when you put on £60 worth of truffle, doesn't it?

0:10:29 > 0:10:31Oh, huge difference completely.

0:10:33 > 0:10:36You don't need to be extravagant.

0:10:36 > 0:10:40- It's just so wonderful.- OK.

0:10:40 > 0:10:42Chicken.

0:10:42 > 0:10:45The flavour should be tremendous too. Look at the truffle there.

0:10:47 > 0:10:50- Over the top. - It's a very simple dish.

0:10:52 > 0:10:56- There's a hot pan there.- Yeah, I know. I just burnt myself already.

0:10:56 > 0:10:58There you go. Sauce over the top.

0:11:01 > 0:11:04- Looks and smells absolutely spectacular.- Very pungent, isn't it?

0:11:04 > 0:11:06So, Daniel, remind us what that dish is again.

0:11:06 > 0:11:11Roasted breast of organic chicken with black Perigord truffle,

0:11:11 > 0:11:14sauteed potatoes with bacon,

0:11:14 > 0:11:17spring onion and truffle.

0:11:17 > 0:11:18About 80 quid.

0:11:23 > 0:11:28And that's why that truffle's going in my pocket. There you go. Right.

0:11:28 > 0:11:29Come on over here, Daniel.

0:11:29 > 0:11:31This is where you get to dive in.

0:11:31 > 0:11:34I don't know about you, but truffle for breakfast,

0:11:34 > 0:11:35never really had that before.

0:11:35 > 0:11:38- Tell us- what you think. Ah, right.

0:11:38 > 0:11:40You get the whole...

0:11:40 > 0:11:42The flavour, most people think of truffle,

0:11:42 > 0:11:46they think of either truffle, which is either very strong and pungent...

0:11:46 > 0:11:48- I think it's too strong. - Black truffles are not that strong.

0:11:48 > 0:11:50Not that strong.

0:11:50 > 0:11:53- I'm going to avoid the bacon lardon, if I may.- OK.

0:11:53 > 0:11:58- You can do without it. - That's fatty pork, isn't it, really?

0:11:58 > 0:12:01Yeah, but it's roasted.

0:12:01 > 0:12:03- Good?- Mmm.

0:12:04 > 0:12:07Yeah, that's lovely.

0:12:07 > 0:12:10You need to learn to get a bigger spoonful cos it's not coming back!

0:12:13 > 0:12:16But other than chicken, you could do it with some other things.

0:12:16 > 0:12:17Fish maybe?

0:12:17 > 0:12:20Do it with a nice piece of fish, with truffle it works well?

0:12:20 > 0:12:22Well, I haven't tried actually,

0:12:22 > 0:12:26unless you do a salad with a drop of truffle oil.

0:12:26 > 0:12:28- What do you think, guys?- Fantastic.

0:12:28 > 0:12:31- Really good. - Smells wonderful down this end.

0:12:31 > 0:12:34Has to be. There's 60 quid's worth there!

0:12:38 > 0:12:40That was a lot of very expensive truffle.

0:12:40 > 0:12:43I bet the dish tasted great though.

0:12:43 > 0:12:46Coming up, James cooks his Queen of Puddings but first

0:12:46 > 0:12:50it's over to Rick Stein, who's travelling to Somerset and Wales

0:12:50 > 0:12:52looking into traditional fishing methods.

0:12:53 > 0:12:56I wish you had time to stop and explore every little creek, estuary

0:12:56 > 0:12:58and fishing village

0:12:58 > 0:13:02but, if I did, the seafood journey would take years.

0:13:02 > 0:13:04But this is a must.

0:13:04 > 0:13:07It's the Severn Estuary and Brendan Sellick goes out on what

0:13:07 > 0:13:11he calls his mud horse to tend his nets on the mudflats

0:13:11 > 0:13:14near Stolford in Somerset.

0:13:14 > 0:13:17There's nowhere else in the world doing it like the way we do it here

0:13:17 > 0:13:21with the mud horses across the mudflats in Bridgewater Bay.

0:13:21 > 0:13:23It's been going on here for centuries,

0:13:23 > 0:13:25hundreds and hundreds of years,

0:13:25 > 0:13:29and we're still doing it right up to this day.

0:13:29 > 0:13:32The joy of this fishing is to catch what's there.

0:13:32 > 0:13:34Sometimes it's dabs, sometimes it's bass,

0:13:34 > 0:13:37but usually it's a whole medley of fish.

0:13:37 > 0:13:41Once upon a time in Britain, every tidal river was fished like this,

0:13:41 > 0:13:43something that people did.

0:13:44 > 0:13:47When Brendan gives up this job that's it.

0:13:47 > 0:13:50None of his children want to follow in his muddy footsteps.

0:13:51 > 0:13:56We catch all sorts from a Dover sole to a silver eel.

0:13:56 > 0:14:00In the winter a lot of cod, sprats and whiting but at this time

0:14:00 > 0:14:04of the year we have shrimps and a few prawns, sole, skate.

0:14:06 > 0:14:08Look at that skate.

0:14:08 > 0:14:10It makes one of those classic dishes,

0:14:10 > 0:14:13the first fish dish I ever cooked.

0:14:13 > 0:14:16I think we're witnessing the passing of history here.

0:14:16 > 0:14:21Soon these scenes will be just photographs on the local pub wall.

0:14:21 > 0:14:24And Brendan's mud horse? Well, that'll be in the museum.

0:14:28 > 0:14:33But, back to that skate, and I think a classic dish of all time.

0:14:33 > 0:14:35Skate with black butter.

0:14:35 > 0:14:39First of all you poach the skate wings in a court-bouillon made with

0:14:39 > 0:14:44carrot, onion, celery, bay leaves, black peppercorns.

0:14:44 > 0:14:49You poach it for about 15-20 minutes till it's nicely cooked through.

0:14:51 > 0:14:53Now for the black butter.

0:14:53 > 0:14:55Get a frying pan searingly hot

0:14:55 > 0:14:58and add two or three knobs of salted butter.

0:14:58 > 0:15:00Now, it needs to be salted.

0:15:00 > 0:15:03You want that to catch to give the butter

0:15:03 > 0:15:06a lovely deep-brown colour. Not black.

0:15:06 > 0:15:12It all happens at the last minute. Lift your skate wings onto a plate.

0:15:12 > 0:15:14The sauce is going to take seconds.

0:15:14 > 0:15:19Sprinkle the skate wing with about 15 or 20 capers.

0:15:19 > 0:15:20Back to the sauce.

0:15:20 > 0:15:22It's bubbling away now.

0:15:22 > 0:15:27When it starts to foam like that, add some red wine vinegar.

0:15:27 > 0:15:31The kitchen immediately fills with that pungent smell of hot vinegar.

0:15:31 > 0:15:36It catches in your throat, but it entices people into restaurants.

0:15:36 > 0:15:40Add chopped parsley and shake it through the butter.

0:15:40 > 0:15:43Then lift the pan straight off the stove and onto the fish

0:15:43 > 0:15:47and straight out to the customers, the quicker, the better.

0:15:55 > 0:15:58In South Wales, on the Gower Peninsula,

0:15:58 > 0:16:01is Penclawdd, very famous for its cockles.

0:16:01 > 0:16:06The cockle-gatherers here use little forks and rake them up.

0:16:06 > 0:16:10As I watched these bent figures scraping away at the sand

0:16:10 > 0:16:13on a freezing March morning,

0:16:13 > 0:16:18I thought about where they would be sold. Well, they go to Holland

0:16:18 > 0:16:24and they're put in little tins. The tins are sent to Spain,

0:16:24 > 0:16:27where they use them for paella.

0:16:27 > 0:16:32Maureen Merley is one of the stalwarts who supply the trade.

0:16:32 > 0:16:35They started off out here with donkeys.

0:16:35 > 0:16:38- Bare feet.- Bare feet?

0:16:38 > 0:16:43Yeah, always bare feet out on the sands here, the old ladies.

0:16:43 > 0:16:48My mother, my father's mother and generations before have come here.

0:16:48 > 0:16:53My husband was a steel worker. He joined me at the job.

0:16:53 > 0:16:57I've had four children, and still worked at it.

0:16:57 > 0:17:02I'd heard of Penclawdd cockles. They're legendary

0:17:02 > 0:17:04in seafood annals,

0:17:04 > 0:17:08but I thought that they were done with mechanical dredgers.

0:17:08 > 0:17:13But not a bit of it. It's all done by hand. That is heartening to me.

0:17:13 > 0:17:16Everything's on a human scale.

0:17:16 > 0:17:21It's a very, very rich estuary in cockles, but it's looked after.

0:17:21 > 0:17:23They're conserved.

0:17:23 > 0:17:28Their natural conservation is to use human beings to fish for them.

0:17:28 > 0:17:32It's one of those optimistic stories I love to find.

0:17:36 > 0:17:40But it's not just cockles you find here. When the tide goes out -

0:17:40 > 0:17:43and it goes out a very long way -

0:17:43 > 0:17:45you find seaweed,

0:17:45 > 0:17:46what they call laver.

0:17:46 > 0:17:52This is like wet strands of silk ribbons. They boil it for ages,

0:17:52 > 0:17:54and then serve it up.

0:17:55 > 0:17:58It's known locally as Welsh caviar.

0:18:02 > 0:18:05So, now to taste the laverbread.

0:18:05 > 0:18:08I'm told it's best hot from the cauldron

0:18:08 > 0:18:12and still in its leaf form, in other words, unminced.

0:18:13 > 0:18:17Well, it smells and it tastes of the beach. It smells like

0:18:17 > 0:18:20a cauldron of boiling shrimps to me.

0:18:20 > 0:18:23I'd love that on toast for breakfast, I really would.

0:18:23 > 0:18:26The other thing about it, it's got this

0:18:26 > 0:18:31evocative quality. I can understand why the Welsh get homesick for it.

0:18:31 > 0:18:37It's not everyday food, like, you can get mangetout peas from Thailand

0:18:37 > 0:18:39any day of the week in the winter.

0:18:39 > 0:18:42This has got a real sense of place about it.

0:18:42 > 0:18:46And I'll always be sort of mindful of these cockles,

0:18:46 > 0:18:49which I do think are the best cockles in the world.

0:18:49 > 0:18:51They're just sensational.

0:18:53 > 0:18:56I came up with a dish there and then

0:18:56 > 0:18:59which I think combines cockles and laver in an enjoyable way.

0:18:59 > 0:19:03It's cockle and laver vol-au-vents with hollandaise sauce.

0:19:03 > 0:19:07Cook the cockles in a bit of water in a hot pan

0:19:07 > 0:19:10and just let them open in their own juices.

0:19:10 > 0:19:14That'll take about two to three minutes, no more.

0:19:14 > 0:19:16You don't want to overcook them.

0:19:16 > 0:19:21Now the vol-au-vents. You can buy the cases, but they're easy to make.

0:19:21 > 0:19:25Just buy the pastry instead. Cut little discs out, quite thick,

0:19:25 > 0:19:29and make the lid shapes with a smaller pastry-cutter.

0:19:29 > 0:19:31Brush them with egg yolks,

0:19:31 > 0:19:35and straight into the oven. It's puff pastry, of course.

0:19:35 > 0:19:38Now to make the sauce,

0:19:38 > 0:19:40the hollandaise sauce.

0:19:40 > 0:19:41Just a small amount.

0:19:41 > 0:19:46One egg yolk and some lemon juice over some boiling water.

0:19:46 > 0:19:50Whisk it hard to make a nice voluminous sabayon.

0:19:50 > 0:19:54That's a posh French kitchen word for a fluffy custard.

0:19:54 > 0:19:57Add clarified butter. Whisk that in.

0:19:57 > 0:20:00Then the cockles and finally, the laverbread.

0:20:00 > 0:20:03Fold the whole lot in very gently

0:20:03 > 0:20:08to avoid losing any volume in that lovely hollandaise.

0:20:08 > 0:20:11The vol-au-vents should be baked by now.

0:20:11 > 0:20:15They're cooked for about ten minutes. Lift the lids off.

0:20:15 > 0:20:20Now scoop the centre out with a teaspoon so you can fill them

0:20:20 > 0:20:24with as much cockle, laverbread and hollandaise as possible.

0:20:26 > 0:20:29It's blowing my own trumpet a bit,

0:20:29 > 0:20:33but I thought of this dish with those cockles and laver

0:20:33 > 0:20:36on that lovely expanse of beach and rock and seaweed.

0:20:36 > 0:20:39I thought, "Wouldn't it be nice to have three or four of these

0:20:39 > 0:20:43"in a local pub with a pint of Welsh bitter?" Now, that's regional food.

0:20:48 > 0:20:52Great to see Rick celebrating retro vol-au-vents there,

0:20:52 > 0:20:54proving they've still got a place on menus today.

0:20:54 > 0:20:57Another retro dish which I think is well worth celebrating, it's one

0:20:57 > 0:21:00of my favourite desserts - Queen of Puddings.

0:21:00 > 0:21:03- Yeah!- Have you tried Queen of Puddings?- No. It sounds great.

0:21:03 > 0:21:06"Yeah!" You don't know what it is yet.

0:21:06 > 0:21:08- It's got walnuts in it.- Good. No!

0:21:08 > 0:21:11Queen of Puddings. It's basically like a custard base, really.

0:21:11 > 0:21:13A bit like an old version of a creme brulee,

0:21:13 > 0:21:17but it starts off with milk, cream, sugar, lemon, vanilla, eggs

0:21:17 > 0:21:21- and breadcrumbs.- Full-fat milk? - Full-fat milk. Full-fat cream.

0:21:21 > 0:21:23Where does the name come from?

0:21:23 > 0:21:26- The name... I did a little bit of a search on the internet.- Good.

0:21:26 > 0:21:30Because I always thought that it was named after Queen Victoria,

0:21:30 > 0:21:32Victoria sponge, and around that time.

0:21:32 > 0:21:35The only reference I could get that it was around the Victorian times,

0:21:35 > 0:21:37I'm assuming it was around that time that they

0:21:37 > 0:21:39used to use stale bread, the late 18th century,

0:21:39 > 0:21:42something like that. But this one here, what I've got,

0:21:42 > 0:21:45I've got some milk and cream boiling up.

0:21:45 > 0:21:48Before I add my crumbs, I'm going to separate my eggs.

0:21:48 > 0:21:51- So we need egg yolks and egg whites. - Mm-hm.- This is a great way...

0:21:51 > 0:21:55which I think was invented, because rather than it using just egg yolks,

0:21:55 > 0:21:58the whites are used for the meringue later on.

0:21:58 > 0:22:00- Just don't shake anyone's hand too soon.- No, exactly.

0:22:00 > 0:22:03This is how I do the eggs. Make sure you've got clean hands.

0:22:03 > 0:22:06Put the whites into one, the yolks into another.

0:22:06 > 0:22:07Oop! There we go.

0:22:07 > 0:22:09If my little boy is watching in the green room,

0:22:09 > 0:22:12I promise you I'll save you some Victoria sponge.

0:22:12 > 0:22:14It's his favourite.

0:22:14 > 0:22:16There we go. Right, next, what are we going to do?

0:22:16 > 0:22:20Get some vanilla. We have got a nice piece of vanilla.

0:22:20 > 0:22:22Now, my grandmother used to do this dessert a lot,

0:22:22 > 0:22:26but instead of using vanilla pod, which we can use nowadays,

0:22:26 > 0:22:28she used to use vanilla essence.

0:22:30 > 0:22:32Throw that into there.

0:22:32 > 0:22:34Is that because it wasn't available?

0:22:34 > 0:22:35Yes. It's expensive as well.

0:22:35 > 0:22:38Vanilla pods now are quite expensive,

0:22:38 > 0:22:40but if you can buy it, buy the extract, not the essence.

0:22:40 > 0:22:42That's what you're looking for.

0:22:42 > 0:22:45So, what you need to do is bring this to the boil, add the sugar.

0:22:45 > 0:22:47We don't add the sugar to our eggs

0:22:47 > 0:22:49because you end up with little yellow specks in.

0:22:49 > 0:22:51You can't get rid of those little yellow specks.

0:22:51 > 0:22:55It actually starts to burn the yolks. Cook the yolks.

0:22:55 > 0:22:56Could you use vanilla sugar?

0:22:56 > 0:22:58- Sorry?- Could you use vanilla sugar?

0:22:58 > 0:23:01Yeah, you could use vanilla sugar. Yeah, if you want to use that pod!

0:23:01 > 0:23:04Once an Irishman, always an Irishman. Like a Yorkshireman!

0:23:04 > 0:23:07Take that back to Ireland, there you go.

0:23:07 > 0:23:10We're just going to mix this now...

0:23:10 > 0:23:14and pour that onto there.

0:23:14 > 0:23:17And then to really kick-fire the flavour,

0:23:17 > 0:23:20I'm going to add some lemon, which is quite unusual,

0:23:20 > 0:23:22putting it in this, but it's the main flavour.

0:23:22 > 0:23:25That lemon and vanilla combination is great.

0:23:25 > 0:23:27So, while I put the lemon in,

0:23:27 > 0:23:30tell us a little bit about what you're up to at the moment, then.

0:23:30 > 0:23:34Oh, I'm doing Guys And Dolls, I've got two shows today in the West End.

0:23:34 > 0:23:36Soon to take it out on tour.

0:23:36 > 0:23:39I'll do two weeks in Sunderland, three weeks in Milton Keynes,

0:23:39 > 0:23:40and then back into the West End.

0:23:40 > 0:23:43Because we know you from several TV hit shows, like I said,

0:23:43 > 0:23:45Pie In The Sky and that sort of stuff.

0:23:45 > 0:23:47What's it like going to the West End and doing that,

0:23:47 > 0:23:49- something slightly different? - Yeah, yes. It's great.

0:23:49 > 0:23:51If you can try and change it as much as possible,

0:23:51 > 0:23:53it leads for an interesting life.

0:23:53 > 0:23:56I've done predominantly TV for quite a few years, and was terrified

0:23:56 > 0:24:00at the idea of coming back on stage, but I am loving it now.

0:24:00 > 0:24:02There's just something about working

0:24:02 > 0:24:05a story in chronological order, which makes far more sense to you,

0:24:05 > 0:24:08instead of coming in and doing it back to front.

0:24:08 > 0:24:10- You're on stage with Don Johnson? - Yes,

0:24:10 > 0:24:12who I'm not having a "special relationship" with.

0:24:12 > 0:24:15- I read that in the press.- I'd met him twice when that came out!

0:24:15 > 0:24:20I'd had one rehearsal with him and an initial meeting, so, thanks(!)

0:24:20 > 0:24:21No offence, Don!

0:24:21 > 0:24:24So what I've done with those, I've basically put the crumbs in there.

0:24:24 > 0:24:27Now, ideally, what you need to do is put them in a bain-marie -

0:24:27 > 0:24:30a tray of hot water - bake them in the oven, really nicely.

0:24:30 > 0:24:33They want to go in the oven, and because it's quite hot water

0:24:33 > 0:24:35that you're going to put in the tray anyway,

0:24:35 > 0:24:38they only want to go in for about 12 minutes, 10 to 12 minutes.

0:24:38 > 0:24:41Because it has got the breadcrumbs in there, they set quite quickly.

0:24:41 > 0:24:43- Like that.- Oh, wow.

0:24:43 > 0:24:46So, it's almost like an old version of a creme brulee.

0:24:46 > 0:24:52So, whisk up the egg whites and add just a pinch of sugar.

0:24:52 > 0:24:54Not too much.

0:24:54 > 0:24:57Mix that together. Just a touch...

0:24:57 > 0:25:00to start the whites going up, like that.

0:25:00 > 0:25:03You mentioned at the start of the show you've got two great kids now.

0:25:03 > 0:25:06- Yeah.- So do you have to cook at home quite a lot? What do you cook?- I do.

0:25:06 > 0:25:09I try and cook fresh food as much as possible. Kids are always difficult.

0:25:09 > 0:25:11They'll have their preferences.

0:25:11 > 0:25:13You've got that constant battle of trying to

0:25:13 > 0:25:14get veggies into their dish

0:25:14 > 0:25:16without them seeing them look like vegetables.

0:25:16 > 0:25:19Also, my partner, as I said, is wheat intolerant,

0:25:19 > 0:25:23so I find it really difficult finding dishes that we can all eat.

0:25:23 > 0:25:25So I actually try and write them down,

0:25:25 > 0:25:28and when I know that one works, that's it, we kind of repeat it.

0:25:28 > 0:25:31- And they all enjoy getting involved as well.- Yeah.

0:25:31 > 0:25:35- But we're a very messy family. We cook messily.- That's great.

0:25:35 > 0:25:37- Enjoy your food.- Yeah, we do. - Enjoy your food.

0:25:37 > 0:25:39So, what I'm going to do with this

0:25:39 > 0:25:41is just whip up the egg whites, really.

0:25:41 > 0:25:44Obviously you can sweeten that up with a touch of sugar,

0:25:44 > 0:25:46just to make a little meringue.

0:25:46 > 0:25:49You want to whip these up nice and gently.

0:25:49 > 0:25:51But the real secret, I think,

0:25:51 > 0:25:55of Queen of Puddings is the combination of three flavours.

0:25:55 > 0:25:57You've got this custard base and this stuff,

0:25:57 > 0:26:01- this is raspberry jam.- Whoa! - Now, you can mix and match.

0:26:01 > 0:26:04I know Delia loves this dessert, and she does it with cherries,

0:26:04 > 0:26:06which is really nice, almost turns it into, like,

0:26:06 > 0:26:09a Black Forest Queen of Puddings by using cherry jam,

0:26:09 > 0:26:12but it's just this combination of the sweetness of the custard

0:26:12 > 0:26:14and the sharpness of the jam

0:26:14 > 0:26:16and everything else works really, really well.

0:26:16 > 0:26:19When we make our peach crumble, we often put in red berries

0:26:19 > 0:26:22or raspberries, just to give it that kind of sharp edge.

0:26:22 > 0:26:25- And then top the meringue on there. - That looks amazing.

0:26:25 > 0:26:27And it's such a simple dessert

0:26:27 > 0:26:29that you could easily do for a dinner party

0:26:29 > 0:26:32but it's great for kids too.

0:26:32 > 0:26:35- Yeah.- I love that old classic sort of feel.

0:26:35 > 0:26:37And then what we need to do is bake that back in the oven.

0:26:37 > 0:26:39So, keep the temperature exactly the same.

0:26:39 > 0:26:42Bake that back in the oven, in the bain-marie again -

0:26:42 > 0:26:44you don't want it to overcook.

0:26:44 > 0:26:47That's going to cook now for another 8 to 10 minutes,

0:26:47 > 0:26:50- and you end up with this lovely crisp meringue.- Oh, wow.

0:26:50 > 0:26:53I just think it's a great one of the real...

0:26:53 > 0:26:56It's kind of like what Rick was doing with the old vol-au-vents.

0:26:56 > 0:26:58A very retro dish.

0:26:58 > 0:27:02- And then you just pop that onto our plate.- Onto MY plate.

0:27:02 > 0:27:05Onto YOUR plate. Sorry, onto your plate, Sam.

0:27:05 > 0:27:08Dust it with icing sugar,

0:27:08 > 0:27:10because my grandmother used to love this dessert.

0:27:10 > 0:27:13She'll be watching from above.

0:27:13 > 0:27:15"You must put icing sugar on it, lad." There we go.

0:27:15 > 0:27:18- Dive into that.- Can I? - Go on, tell me what you think.

0:27:18 > 0:27:20Try and serve it warm. I think that's the great thing about this.

0:27:20 > 0:27:23You can easily do it, make the meringue at the last minute,

0:27:23 > 0:27:26- stick it through the oven once more. - I am so happy at this moment.

0:27:26 > 0:27:29- Anyone that knows me will be laughing.- Dive in.

0:27:29 > 0:27:31It's unusual...

0:27:31 > 0:27:32Oh, God!

0:27:33 > 0:27:36I'll pass it down. There you go.

0:27:36 > 0:27:38I can't tell you how good that is.

0:27:38 > 0:27:40Dive in. Do you like it?

0:27:40 > 0:27:42- More than like it.- She loves it.

0:27:47 > 0:27:50Never underestimate a dusting of icing sugar.

0:27:50 > 0:27:52It's all in the presentation.

0:27:52 > 0:27:55Today, we're taking a look back at some of the tastiest recipes

0:27:55 > 0:27:59from the Saturday Kitchen archive, and there's loads still to come.

0:27:59 > 0:28:02Wonderful food that can get your culinary juices flowing.

0:28:02 > 0:28:04Up next, an appearance from a chef

0:28:04 > 0:28:06whose restaurant was just awarded a Michelin star

0:28:06 > 0:28:08for the third year running.

0:28:08 > 0:28:12It's the brilliant Kenny Atkinson. Well done, Kenny.

0:28:12 > 0:28:15- Great to have you on the show. - Great to be back and happy New Year.

0:28:15 > 0:28:17And a happy New Year to you. Now, what's the dish?

0:28:17 > 0:28:19Black bream. Fantastic black bream.

0:28:19 > 0:28:21Great flavour, cheaper then sea bass.

0:28:21 > 0:28:24- A very similar flavour to sea bass as well.- Yeah.- Beetroot jelly.

0:28:24 > 0:28:27- Beetroot jelly? Right.- So, I'm going to get this in the oven now.

0:28:27 > 0:28:29- Do you want me to do that? - 75 degrees.

0:28:29 > 0:28:31So, we're going to show you how to make this stuff.

0:28:31 > 0:28:32I'll just show you that.

0:28:32 > 0:28:34That is the actual beetroot jelly.

0:28:34 > 0:28:37It's actually quite soft. You can lift it up.

0:28:37 > 0:28:40- And you want this warming in a low oven?- In a low oven, 75 degrees.

0:28:40 > 0:28:43Just so it warms through. And then, to make the jelly...

0:28:43 > 0:28:46Not how my mother's fella decided to do it when my mother was ill.

0:28:46 > 0:28:49She wanted jelly to make her feel better.

0:28:49 > 0:28:52She said it was too cold, so he stuck it in the oven.

0:28:52 > 0:28:54Well, this, you can actually put in the oven.

0:28:54 > 0:28:57On high, drink it with a straw! So what have we got here?

0:28:57 > 0:29:00Fresh beetroot juice, red wine vinegar, we have some port,

0:29:00 > 0:29:03and we have got a few spices of mustard seeds

0:29:03 > 0:29:06and a bit of star anise, just for a little bit of heat.

0:29:06 > 0:29:07Now, I'm going to get this on,

0:29:07 > 0:29:10because this is your orange juice for your vinaigrette.

0:29:10 > 0:29:12- A cup of sugar.- Yeah.

0:29:12 > 0:29:15And then I am just going to put in a little bit of orange peel.

0:29:15 > 0:29:18Beetroot and orange is a great marriage made in heaven.

0:29:18 > 0:29:20So just a little bit of orange peel...

0:29:20 > 0:29:24- It is kind of like a mulled sort of flavour, is that right?- It is.

0:29:24 > 0:29:27It is a nice little winter flavour, really.

0:29:27 > 0:29:29We'd ideally bring it up,

0:29:29 > 0:29:32let it simmer for about 15 minutes and then let it cool down,

0:29:32 > 0:29:35rest the agar agar, but we're going to do it quickly just for...

0:29:35 > 0:29:38This is agar agar, which is based on seaweed.

0:29:38 > 0:29:41It's a vegetarian-based gelatine.

0:29:41 > 0:29:45It's great for vegetarians, if you want to have, like, a jelly.

0:29:45 > 0:29:49- And it comes as this sort of fine powder.- Yeah.

0:29:49 > 0:29:54It's basically from seaweed, so it allows you to do a vegetarian jelly

0:29:54 > 0:29:56but also, as well, it allows you to warm it up

0:29:56 > 0:29:59at a certain temperature, because it just seems to hold a temperature.

0:29:59 > 0:30:02- Which doesn't work with gelatine. - No. Exactly.

0:30:02 > 0:30:04Right, tell as about black bream, then. It's a great fish..

0:30:04 > 0:30:06You said it's similar to sea bass, cheaper.

0:30:06 > 0:30:09Yeah, you can get these in any good fishmonger, really.

0:30:09 > 0:30:14Like I say, obviously, with that time of year, where people haven't

0:30:14 > 0:30:17got a lot of money, it's a great fish to use, really.

0:30:17 > 0:30:20- A good substitute, I would say, definitely.- Yeah.

0:30:20 > 0:30:22It's just a great flavour.

0:30:22 > 0:30:25- Treat it the same, I take it? - Exactly.

0:30:25 > 0:30:28- There's quite a bit of meat on there as well.- Exactly, yeah.

0:30:28 > 0:30:30To be honest, you get a good-sized portion out of it.

0:30:30 > 0:30:33I'm going to trim it up just for presentation purposes,

0:30:33 > 0:30:36but if you were at home, there's no need to trim it up, really.

0:30:36 > 0:30:37You can actually cook it whole.

0:30:37 > 0:30:40I've had black bream just cooked whole in the oven.

0:30:40 > 0:30:44- Beautiful.- Barbecue as well.- It's great on barbecues.- Definitely.

0:30:44 > 0:30:48- It is a long way off that, mate, I think!- Not yet. Think positive.

0:30:48 > 0:30:51You can tell he's from Jersey, can't you?

0:30:51 > 0:30:55- Sunshine...- Based down there. Cooking in his shorts. There you go.

0:30:55 > 0:30:59- It's most important to get all the pin bones out.- Yeah.

0:30:59 > 0:31:03With nice little fish tweezers. Make sure there's nothing in there.

0:31:03 > 0:31:06Now, I suppose you're eager, in Rockliffe Hall,

0:31:06 > 0:31:08about next week, are you?

0:31:08 > 0:31:11With the old guide, the old Michelin Guide coming out.

0:31:11 > 0:31:14Yeah, the Michelin comes out. We've got our fingers crossed.

0:31:14 > 0:31:18I've been quite fortunate to have two stars in two separate kitchens.

0:31:18 > 0:31:19One star, that is.

0:31:19 > 0:31:23So we've been open for nearly a year now. The hotel's going really well.

0:31:23 > 0:31:26We've just got our five stars last month, so that's going well,

0:31:26 > 0:31:29and we just hope that Mr Michelin thinks

0:31:29 > 0:31:31we're worthy of a star at Rockliffe.

0:31:31 > 0:31:34Well, I think Mr Michelin and Celina, really.

0:31:34 > 0:31:36She likes her Michelin-star food.

0:31:36 > 0:31:40You've basically just scored that, to stop it from curling?

0:31:40 > 0:31:42Yeah, I just scored it so we can get the skin nice and crispy.

0:31:42 > 0:31:45- Sorry, I need a little plate. - There you go.- To put the fish on.

0:31:45 > 0:31:49There's a sink in the back, if you want to wash your hands.

0:31:49 > 0:31:51Move that out of the way.

0:31:51 > 0:31:53- And then we're going to finish off the jelly now.- Yeah.

0:31:53 > 0:31:58So, the jelly... What I want to do is just whisk in the agar agar.

0:31:58 > 0:32:00As simple as that.

0:32:00 > 0:32:03The golden rule that we use in the restaurant is

0:32:03 > 0:32:07- 1g of agar agar to every 100ml of liquid.- Right.

0:32:07 > 0:32:10So if you add too much, it's going to be too firm.

0:32:10 > 0:32:11Where can people by this stuff from?

0:32:11 > 0:32:14It's not the type of thing you can get from a supermarket.

0:32:14 > 0:32:18Yeah. A lot of health shops sell it. Any delicatessens will sell it.

0:32:18 > 0:32:22I've seen it in Chinese supermarkets as well. I've seen it in there.

0:32:22 > 0:32:25- It's very easy to get hold of.- OK.

0:32:25 > 0:32:28I'm going to just literally just pass out the spices.

0:32:28 > 0:32:32Ideally let that infuse, so you get that nice, almost mulled wine

0:32:32 > 0:32:34type of flavour, really,

0:32:34 > 0:32:37and then pour the beetroot into a lined mould.

0:32:39 > 0:32:41Would you ever attempt this in your new kitchen?

0:32:41 > 0:32:43Or have we lost you already?

0:32:43 > 0:32:45I don't really chop like that.

0:32:45 > 0:32:48You can do it with apple juice.

0:32:48 > 0:32:50Sorry, Kelly, this is you.

0:32:50 > 0:32:51LAUGHTER

0:32:51 > 0:32:52Or a pair of scissors.

0:32:52 > 0:32:54KELLY GASPS

0:32:54 > 0:32:57Is that chives? That's exactly what I do.

0:32:57 > 0:32:59- My mother still does it with a pair of scissors.- Is it bad?!

0:32:59 > 0:33:01What difference does it make?

0:33:01 > 0:33:03- Use a knife.- It's safer.

0:33:03 > 0:33:07So, in the fridge for about ten minutes, the jelly will set.

0:33:07 > 0:33:10As simple as that. And then, literally,

0:33:10 > 0:33:14all we do is just cut it to whatever size you require, or shape,

0:33:14 > 0:33:16and literally...

0:33:18 > 0:33:22I'm just going to do a quick one, just for the sake of doing it.

0:33:22 > 0:33:23And that's it, that's the jelly?

0:33:23 > 0:33:25And we put it into... Oh, sorry.

0:33:25 > 0:33:28We put it into a tray and let it warm through.

0:33:28 > 0:33:30Just on the front there.

0:33:30 > 0:33:33You want to leave it in the fridge a bit longer so it firms up.

0:33:33 > 0:33:35That's it, nice and easy. Get out of the way.

0:33:35 > 0:33:37- Get it out the way. - Get it out the way.

0:33:37 > 0:33:41- I want to get the fish on the go. - In the fridge, that will take, what?

0:33:41 > 0:33:44- It takes about 10 or 15 minutes to set.- OK.

0:33:44 > 0:33:46- You've got a little bit of lemon juice in there.- Let it marinate.

0:33:46 > 0:33:49- Salt.- I'm just going to finish it with some chopped chives.

0:33:49 > 0:33:50That's the fennel.

0:33:50 > 0:33:53- And then you want to do the old segmenting an orange.- Exactly.

0:33:53 > 0:33:55So the next process,

0:33:55 > 0:33:57we need to reduce this orange juice down to a syrup.

0:33:57 > 0:34:00And what we're going to do then is whisk in a bit of white balsamic

0:34:00 > 0:34:03and some rapeseed oil to make a basic vinaigrette.

0:34:03 > 0:34:06And then we're going to finish that with some fresh orange segments

0:34:06 > 0:34:08- and some nice salty brown shrimps. - The white balsamic,

0:34:08 > 0:34:11I assume you're using that because of the colour, really?

0:34:11 > 0:34:14- It is. You don't want any colour. - That's the predominant difference.

0:34:14 > 0:34:17You could use a sweet white wine vinegar if you wanted to.

0:34:17 > 0:34:20It's not as sweet as balsamic. It is good, good stuff.

0:34:20 > 0:34:22- You can still buy it around.- Mm-hm.

0:34:22 > 0:34:24Right, segmenting the old oranges.

0:34:24 > 0:34:26I'll get this plate over here.

0:34:26 > 0:34:28- Again, no.- Again, no?- No.

0:34:28 > 0:34:32- Into the hand - is that correct? Into the hand?- Yeah.

0:34:32 > 0:34:35Into the hand is correct, Kelly, yes(!)

0:34:35 > 0:34:37LAUGHTER

0:34:37 > 0:34:40I've been doing this a while, love. Do you know what I mean?

0:34:40 > 0:34:45- Just don't ask me to come over and help.- Like that, all right?

0:34:45 > 0:34:48And then you've got the leftover... The juice has gone in there.

0:34:48 > 0:34:51- You're reducing that down. This is for the dressing, this one?- It is.

0:34:51 > 0:34:55Citrus and fish is just a great combination, and also,

0:34:55 > 0:34:59because of the new year, it's nice and light. It's simple to do.

0:34:59 > 0:35:01I'm trying to be a little bit creative with the jelly.

0:35:01 > 0:35:04But like I say, you could do it with apple juice,

0:35:04 > 0:35:07you could do it with wine. On GBM, we did a gooseberry wine.

0:35:07 > 0:35:09- GBM?- GBM, yeah.

0:35:09 > 0:35:13That's the Great British Menu. GBM. There you go.

0:35:13 > 0:35:15That's nearly reduced.

0:35:15 > 0:35:17And this is just orange juice in there?

0:35:17 > 0:35:20- That reduces down to a syrup. - Yeah, a nice syrup. Reduce it down.

0:35:20 > 0:35:22Then by the time you whisk in your balsamic and oil,

0:35:22 > 0:35:24it's just like a little vinaigrette.

0:35:24 > 0:35:26- You've got that lovely sharpness. - OK.

0:35:26 > 0:35:28I'll finish off this salad here.

0:35:28 > 0:35:31You want the chives going in there. Some olive oil.

0:35:31 > 0:35:34- Are you using... What's this stuff? - Rapeseed oil.

0:35:34 > 0:35:36Do you want this in the dressing, or olive oil?

0:35:36 > 0:35:38You can put rapeseed oil. It'll be absolutely fine.

0:35:38 > 0:35:41- There you go.- The jelly has just been warming through.

0:35:41 > 0:35:44So the texture changes now, so it's nice and soft.

0:35:44 > 0:35:45Look at that, yeah.

0:35:45 > 0:35:48If you take it any higher, it will melt,

0:35:48 > 0:35:51- but if you keep it at 75, 80 degrees, it won't.- Right, OK.

0:35:51 > 0:35:55- Have you done warm jelly, James? - Sorry?- Have you done warm jelly?

0:35:55 > 0:35:57- Me?- Yeah.- No.

0:35:57 > 0:35:58Never.

0:35:58 > 0:36:01No, never done that. It looks fantastic, I have to say.

0:36:03 > 0:36:05- You know with your dressing?- Yeah.

0:36:05 > 0:36:06This is really non-food.

0:36:06 > 0:36:09Does it massively matter what different kind of oil you use?

0:36:09 > 0:36:11Cos I just use olive oil in everything.

0:36:11 > 0:36:13Olive oil comes in three forms, really.

0:36:13 > 0:36:15Pomace oil, which is the cheaper one,

0:36:15 > 0:36:18virgin olive oil, which you use in cooking,

0:36:18 > 0:36:20and extra virgin oil you use for dressing.

0:36:20 > 0:36:22Right. It's good to know.

0:36:22 > 0:36:24I kind of use the same oil for everything.

0:36:24 > 0:36:26It's all to do with the pressing of the olives.

0:36:26 > 0:36:28- The first press is generally the best one.- Yes.

0:36:28 > 0:36:29You get the best flavour.

0:36:29 > 0:36:32Then they press it again and then the pomace olive oil,

0:36:32 > 0:36:34they put it in a big...

0:36:34 > 0:36:36like a washing machine, and it really gets all the leftover

0:36:36 > 0:36:40- bits of oil out, but it doesn't taste as good as the first one.- OK.

0:36:40 > 0:36:45- Cold-pressed estate olive oil, that's the best stuff.- OK. Right.

0:36:45 > 0:36:46There you go.

0:36:46 > 0:36:49- Reduction's done.- Yes. - Just a little bit of white balsamic.

0:36:49 > 0:36:51White balsamic gone in.

0:36:51 > 0:36:54- And then I'm going to whisk in the olive oil.- A bit of that.

0:36:54 > 0:36:57- You whisk...- I'll put that on there. That will rest now.

0:36:57 > 0:36:59Kenny, where on earth did you find that whisk from?

0:36:59 > 0:37:02He's got a whisk for you. Look at this.

0:37:02 > 0:37:04- My whisk, Kenny's whisk. - That's not a man risk.

0:37:04 > 0:37:06LAUGHTER

0:37:06 > 0:37:09I don't like to brag.

0:37:09 > 0:37:11He's got a Kenny spoon as well, look.

0:37:11 > 0:37:13Come on, whisk it in.

0:37:13 > 0:37:16Kenny's new cooking range for shorter people.

0:37:18 > 0:37:20INDISTINCT COMMENT

0:37:20 > 0:37:21Get him back later!

0:37:21 > 0:37:23So, whisk it in.

0:37:23 > 0:37:25Oh, where did you find that from?!

0:37:25 > 0:37:27Put it in.

0:37:27 > 0:37:31Bit more, bit more, bit more, bit more. Bit more, bit more.

0:37:31 > 0:37:32That's it, that's it. Right.

0:37:32 > 0:37:34Can I put the shrimps in?

0:37:34 > 0:37:35I was glad coming back.

0:37:35 > 0:37:39Shrimps in. You just want to warm them through.

0:37:39 > 0:37:41A little bit of orange. Warm them through again.

0:37:41 > 0:37:44And then the plating up is really, really simple.

0:37:44 > 0:37:48So you finish with warm beetroot jelly on this side there.

0:37:48 > 0:37:51You want marinated fennel...

0:37:52 > 0:37:53..just on the side.

0:37:55 > 0:37:56OK.

0:37:56 > 0:37:57Nice and simple.

0:37:57 > 0:37:59Move that out of the way.

0:37:59 > 0:38:02The orange and brown sugar vinaigrette...

0:38:02 > 0:38:04just spooned over.

0:38:04 > 0:38:07It's nice, that combination of orange and shrimps.

0:38:07 > 0:38:09A lot of people put lemon with shrimps,

0:38:09 > 0:38:11- but orange works fantastically. - It does.

0:38:11 > 0:38:14And because of the beetroot, it just works so, so well together.

0:38:14 > 0:38:16And we've got some fresh coriander shoots,

0:38:16 > 0:38:20just a few to help with the flavour.

0:38:20 > 0:38:22- And your fish on.- Fish on last.

0:38:22 > 0:38:23And to finish off...

0:38:23 > 0:38:25Remind us what that is again.

0:38:25 > 0:38:28This is my black bream with a warm beetroot jelly,

0:38:28 > 0:38:30a fresh orange and brown shrimp vinaigrette.

0:38:30 > 0:38:33And we'll leave that in the front of shot to prove you made it.

0:38:33 > 0:38:35- I'll take that home.- Take that out.

0:38:41 > 0:38:44Now, that little sprinkle made all the difference, Kenny(!)

0:38:44 > 0:38:47- Right, over here...- See, I never make it look like this.

0:38:47 > 0:38:48It's the sprinkly, sprinkly bit.

0:38:48 > 0:38:51- There'd be dribbles round plate. - Always white plates, you see?

0:38:51 > 0:38:54- Chefs love white plates. - And a big plate as well.

0:38:54 > 0:38:56Big plates, because it basically makes the food alive.

0:38:56 > 0:38:58There you go. Dive into that one.

0:38:58 > 0:39:00- Ohh.- So, other fish. If you can't find that black bream...

0:39:00 > 0:39:02- You could do mackerel. - Mackerel, wonderful.

0:39:02 > 0:39:05Sea bass, if you want to be a bit extravagant.

0:39:05 > 0:39:07And if you didn't want to do the jelly,

0:39:07 > 0:39:09- you could just do it without that? - Exactly.- Mm-mm!

0:39:09 > 0:39:11Pickled beetroot would work fine with it.

0:39:11 > 0:39:13- Mm-mm!- The warm jelly? - Yeah, it's good.

0:39:13 > 0:39:17- Who knew? Who knew jelly could be warm and good?- This man does.

0:39:17 > 0:39:19- There you go. Dive into that. - That's lovely.

0:39:23 > 0:39:26James, you leave Kenny's little whisk alone.

0:39:26 > 0:39:28But, seriously, that dish looked delicious.

0:39:28 > 0:39:31Now it's time for some more fantastic Floyd.

0:39:31 > 0:39:33Show us how it's done, Keith!

0:39:35 > 0:39:37Dear Hector,

0:39:37 > 0:39:41the only way to arrive in Africa is the way the great explorers did -

0:39:41 > 0:39:43by boat. For centuries, they sailed here,

0:39:43 > 0:39:45off the southern tip of Africa,

0:39:45 > 0:39:47hoping to find a quick route to India.

0:39:47 > 0:39:50That's why it's called the Cape of Good Hope.

0:39:50 > 0:39:55In 1652, one Jan Van Riebeeck from the Dutch East India Company

0:39:55 > 0:39:57decided to set up a few shops and stores here

0:39:57 > 0:40:00to serve the passing ships, and Cape Town was born.

0:40:00 > 0:40:04I'm heading for port full of good hope

0:40:04 > 0:40:07for a culinary adventure under the African sun.

0:40:07 > 0:40:11Since those early Dutch settlers, Cape Town has become a huge city.

0:40:11 > 0:40:14With its beautiful coastline and pleasant climate,

0:40:14 > 0:40:17it's become the fashionable spot to live and work.

0:40:17 > 0:40:21It's the legislative capital, but it's really like any seaside town.

0:40:21 > 0:40:24But never mind the fashionable bit,

0:40:24 > 0:40:26I was keen to get straight to where the real action is -

0:40:26 > 0:40:28the township.

0:40:39 > 0:40:41Townships like this one at Khayelitsha,

0:40:41 > 0:40:44on the outskirts of Cape Town, exist all over South Africa.

0:40:44 > 0:40:47No-one knows how many people live in these places -

0:40:47 > 0:40:49it's impossible to carry out a census,

0:40:49 > 0:40:52but it runs into many, many millions of Africans.

0:40:52 > 0:40:55They come from country areas to work,

0:40:55 > 0:40:58but unemployment is high and most end up scraping a living.

0:40:58 > 0:41:03Their homes are built of anything - corrugated iron, cardboard, sacks.

0:41:03 > 0:41:07Somehow they survive and there's a great sense of community.

0:41:07 > 0:41:11It's part of the South African dream that all this will improve

0:41:11 > 0:41:13and everyone will get a better place to live,

0:41:13 > 0:41:15but that won't happen overnight,

0:41:15 > 0:41:21so people make the best of life and have high hopes for the future.

0:41:21 > 0:41:25For the men in Khayelitsha, like so many men elsewhere,

0:41:25 > 0:41:28life centres around the pub, or the "shebeen".

0:41:28 > 0:41:32Welcome to 707, which is a really cool spot

0:41:32 > 0:41:35here in one of the biggest townships.

0:41:35 > 0:41:38Its English name is New Home, so welcome to New Home.

0:41:38 > 0:41:44My chums didn't have much to do and said they've never seen a man cook.

0:41:44 > 0:41:48So, they're here out of sheer curiosity and for some beer.

0:41:48 > 0:41:50They like pork and greens,

0:41:50 > 0:41:55so I got pork, vegetables, onions, spices and a load of greens.

0:41:55 > 0:42:00These are from chard, or "blette", as they're called.

0:42:00 > 0:42:05Also - sorry, Chris - I got little stalks, as well.

0:42:05 > 0:42:09So, we put into my wonderful wok machine a load of oil

0:42:09 > 0:42:14and the first thing we're going to do is fry the pork.

0:42:26 > 0:42:29Now, while that's browning...

0:42:29 > 0:42:34If I look a bit pale, it's not cos I had a late one last night,

0:42:34 > 0:42:38definitely not, it's because there's a funny green Perspex roof!

0:42:38 > 0:42:42As the pork takes some colour, we'll add these pieces of onion.

0:42:50 > 0:42:55Now, we'll chuck in a load of cloves of garlic...

0:43:00 > 0:43:03..and some whole peppercorns...

0:43:04 > 0:43:09..and some coriander seeds, cloves and some cinnamon.

0:43:13 > 0:43:16Then we'll pop in a bit of star anise...

0:43:20 > 0:43:22..and a couple of bay leaves.

0:43:25 > 0:43:29Then we'll stir in some celery and some leeks.

0:43:31 > 0:43:34All while still being fried -

0:43:34 > 0:43:38the whole part of this dish is to fry and fry and fry.

0:43:38 > 0:43:40We add liquids and stocks later.

0:43:44 > 0:43:47That all goes into there.

0:43:47 > 0:43:51I'm also adding some fresh green peppers, some dried red chillies

0:43:51 > 0:43:54and some coarsely cut parsley and fresh thyme.

0:44:01 > 0:44:04Then we add a load of red masala powder.

0:44:12 > 0:44:16Then, into that, I add a little vegetable stock.

0:44:16 > 0:44:20These vegetables I've already part-boiled to save time

0:44:20 > 0:44:24and the juice makes excellent stock for the pork.

0:44:26 > 0:44:29That has to simmer away till it's all cooked,

0:44:29 > 0:44:33about 20 minutes or so, and then I'll prepare the greens.

0:44:33 > 0:44:37While that's cooking, there's time for music from this wonderful band.

0:44:37 > 0:44:40BAND PLAYS UPBEAT TUNE

0:44:53 > 0:44:57So, I've added the carrots and the turnips.

0:44:57 > 0:45:01Now the squash and the parsnips go in.

0:45:01 > 0:45:04So, last bit of all is just to cook the greens.

0:45:04 > 0:45:07The white bits of the greens - which doesn't make sense -

0:45:07 > 0:45:08they go in first.

0:45:12 > 0:45:15That's a small problem(!)

0:45:17 > 0:45:19The rest of the cabbage on top.

0:45:21 > 0:45:23Now, we'll have some fun

0:45:23 > 0:45:27and get a victim to try it and see if they like it.

0:45:34 > 0:45:38It's always nerve-racking serving up new dishes to new chums.

0:45:38 > 0:45:42I'm never sure if my cooking will appeal to different palates.

0:45:42 > 0:45:46But these chaps got stuck in and seemed to really enjoy it.

0:45:46 > 0:45:49Pity I couldn't get a verdict from their wives

0:45:49 > 0:45:52but this shebeen is for men only, and they're now allowed in.

0:45:56 > 0:46:00I'm glad I started my Africa trip in a township.

0:46:00 > 0:46:03There aren't many modern facilities in these places.

0:46:03 > 0:46:06There's little electricity and running water is a rarity,

0:46:06 > 0:46:09so to cook, you have to go back to basics -

0:46:09 > 0:46:11charcoal burners and paraffin stoves.

0:46:11 > 0:46:14That set the trend for the rest of my adventure.

0:46:14 > 0:46:16If I'm going to cook the local food, I'll do it the local way,

0:46:16 > 0:46:19without all the fancy kitchen gadgets I have at home.

0:46:19 > 0:46:23I wanted to follow in the footsteps of another great explorer,

0:46:23 > 0:46:27Livingstone, the first white man to set eyes on the Victoria Falls.

0:46:27 > 0:46:29Right, just open your legs, Keith.

0:46:31 > 0:46:33As you can see, it's a bit cosy.

0:46:33 > 0:46:34VERY cosy!

0:46:38 > 0:46:43Before I left England, I told my new director, "I do not like heights."

0:46:43 > 0:46:49So...he suggests a micro-light flight over the Victoria Falls!

0:46:49 > 0:46:51Livingstone look at the Falls and declared,

0:46:51 > 0:46:53"On sights as beautiful as this,

0:46:53 > 0:46:55"angels in their flight must have gazed."

0:46:55 > 0:46:57So they call this the Flight of Angels.

0:46:57 > 0:46:59But to me, "angels" means "heaven",

0:46:59 > 0:47:02and this looked like a quick way of getting there way before my time!

0:47:55 > 0:47:59I'm sure if Dr Livingstone had been alive today,

0:47:59 > 0:48:01he would have had a go at the micro-light,

0:48:01 > 0:48:03but I wanted to see the place in the same way he did -

0:48:03 > 0:48:06taking to the Zambezi River in a canoe.

0:48:06 > 0:48:09Livingstone was a dour Scotsman

0:48:09 > 0:48:12whose one great passion was missionary work in South Africa.

0:48:12 > 0:48:15When he got there, as a member of the London Missionary Society,

0:48:15 > 0:48:18he fell out with many of his colleagues

0:48:18 > 0:48:20and so he and his wife set out on their own

0:48:20 > 0:48:22to set up missionary stations.

0:48:22 > 0:48:25On one trip, in 1851, he saw the Zambezi River for the first time

0:48:25 > 0:48:28and this must have whetted his appetite for exploration.

0:48:28 > 0:48:33"Hell of white water and waves with teeth like bananas." Brilliant!

0:48:33 > 0:48:35HE CHUCKLES

0:48:35 > 0:48:38Having discovered a route to the west coast,

0:48:38 > 0:48:40he set out to find an outlet to the east

0:48:40 > 0:48:43and boarded a dugout canoe upriver from here,

0:48:43 > 0:48:46where he'd heard the local Tonga tribesmen's tales

0:48:46 > 0:48:49about the magnificent natural phenomenon, the Falls.

0:48:49 > 0:48:51This is as far as he got by boat -

0:48:51 > 0:48:55the Falls stood as a major obstacle in his way

0:48:55 > 0:48:58and he stepped ashore here, what they call Livingstone Island.

0:48:58 > 0:49:02The locals called the Falls "The Smoke That Thunders" -

0:49:02 > 0:49:04but Livingstone, being a patriotic chap,

0:49:04 > 0:49:06renamed them after Queen Victoria.

0:49:06 > 0:49:11It's not all luxury on these trips and this tent was to be my home -

0:49:11 > 0:49:14a bit worrying, since I'm told the occasional elephant

0:49:14 > 0:49:16has been known to pop across here for a meal,

0:49:16 > 0:49:19and the tent isn't exactly elephant proof!

0:49:19 > 0:49:21The temperature is in the 90s,

0:49:21 > 0:49:24but I bet old Livingstone had porters to keep HIM cool!

0:49:24 > 0:49:27Never mind, let's do some work.

0:49:27 > 0:49:31I can remember from my lessons at school hundreds of years ago

0:49:31 > 0:49:35that the Victoria Falls are one mile wide

0:49:35 > 0:49:39and it's a constant spray and spume, mistiness and a huge roar!

0:49:39 > 0:49:43Why is it, when the Floyd programme visits somewhere like the Falls,

0:49:43 > 0:49:46it's shut? It's only down to a third of its normal size

0:49:46 > 0:49:49because there's been no rain for months and months.

0:49:49 > 0:49:52But the same thing happened to Dr David Livingstone.

0:49:52 > 0:49:54When he came here in November 1885,

0:49:54 > 0:50:00he'd heard from the natives that there was this mist that thundered,

0:50:00 > 0:50:02and when he came here, he, too, was disappointed.

0:50:02 > 0:50:05But you have to admit, for all of that,

0:50:05 > 0:50:08it's still the most spectacular location!

0:50:08 > 0:50:13To celebrate, as if by good fortune, I even caught a fish today!

0:50:14 > 0:50:16HE CHUCKLES

0:50:22 > 0:50:25I'm going to cook it very simply, just in butter... Sorry, Chris.

0:50:25 > 0:50:28I didn't say go down there. Thank you.

0:50:28 > 0:50:30It's not the fish you need to learn how to cook,

0:50:30 > 0:50:33it's the way they cook cabbage around here,

0:50:33 > 0:50:35or rape greens or any kind of spinach-y kind of thing.

0:50:35 > 0:50:38They put a little bit of butter into their pot...

0:50:40 > 0:50:43..and they add a load of tomato...

0:50:45 > 0:50:50..a little bit of garlic, like so, and they stir it around.

0:50:51 > 0:50:54Let that sweat for a second, Chris.

0:50:54 > 0:50:56I need to chop an onion here.

0:50:57 > 0:51:00It's a long time since I've chopped an onion, but there we are.

0:51:00 > 0:51:03Back onto the pot. That goes in there.

0:51:05 > 0:51:11Of course...this - Chris - this business of cooking without water,

0:51:11 > 0:51:15I mistakenly thought they were very health-conscious here.

0:51:15 > 0:51:17But that isn't the point.

0:51:17 > 0:51:21Water is at a premium, so it's logical to cook things without it.

0:51:21 > 0:51:25OK, the next thing is these lovely greens, finely chopped,

0:51:25 > 0:51:28stalks and all - nothing here is wasted.

0:51:28 > 0:51:34This goes into the pot. A lot will blow away into the Victoria Falls,

0:51:34 > 0:51:36but it doesn't really matter.

0:51:36 > 0:51:39That goes into that pot, like so.

0:51:39 > 0:51:42We pass that to a willing assistant. Thank you!

0:51:42 > 0:51:47And we give that a stir round...like that,

0:51:47 > 0:51:50and we put the lid tightly on. OK.

0:51:50 > 0:51:53Look at these super pots. Everything is used.

0:51:53 > 0:51:55Are you looking at that, Chris?

0:51:55 > 0:51:58It's just an old oil drum, or a little paint tin,

0:51:58 > 0:52:00punched with holes, a little lid in the middle,

0:52:00 > 0:52:03and it's a terrific cooker!

0:52:03 > 0:52:06We'll melt some butter into there

0:52:06 > 0:52:09and we'll flop our little fillet of fish in.

0:52:11 > 0:52:14Even though we're on top of the Victoria Falls,

0:52:14 > 0:52:18we'll still add salt and pepper, as we should.

0:52:18 > 0:52:21This is tiger fish, by the way -

0:52:21 > 0:52:23indigenous to the Zambezi. Back up to me, Chris.

0:52:23 > 0:52:25I'm giving you a fishing lesson!

0:52:25 > 0:52:29Tiger fish are beautifully coloured and they fight like hell!

0:52:29 > 0:52:32Their jaws clamp down like that.

0:52:32 > 0:52:34My manager, Stan, caught one and lost it.

0:52:34 > 0:52:37He was fishing with a plug about that big

0:52:37 > 0:52:39and the teeth went right through it!

0:52:39 > 0:52:42The cheeky buggers hold it in their mouth,

0:52:42 > 0:52:45leaving the hooks out to one side. When they've had enough sport,

0:52:45 > 0:52:48the damn fish has gone. Anyway, I did hook one earlier.

0:52:48 > 0:52:52Good to see Chris, my new cameraman, is getting these close-ups.

0:52:52 > 0:52:54Shame he's a vegetarian!

0:52:54 > 0:52:59If you have a gaze at the Falls, I'll see how this cabbage is doing.

0:52:59 > 0:53:02I'll add a little bit of garlic.

0:53:03 > 0:53:06So, it's garlic, rape greens or turnip tops

0:53:06 > 0:53:09or pumpkin leaves or spring cabbage.

0:53:09 > 0:53:12Any kind of green that you like!

0:53:12 > 0:53:16Add a little bit of pepper and salt. That's the salt.

0:53:18 > 0:53:21This is the classic way to do a meuniere sauce -

0:53:21 > 0:53:25freshly melted butter, lemon juice and parsley.

0:53:25 > 0:53:30Slightly browned at the edges to give it that nutty flavour.

0:53:30 > 0:53:32It's then poured over the fish,

0:53:32 > 0:53:35which is absolutely splendid!

0:53:35 > 0:53:38And then add your excellent vegetables.

0:53:40 > 0:53:44Can I just wipe this nice and clean so it looks smart?

0:53:47 > 0:53:53And some splendid rape greens...tomato and garlic.

0:53:53 > 0:53:57And this we shall call Tiger fish, Victoria Falls.

0:53:57 > 0:54:01Cliches, cliches, cliches. What do you expect?!

0:54:06 > 0:54:09Quite simply a true legend.

0:54:09 > 0:54:12As ever on Best Bites, we're looking back at some of the most

0:54:12 > 0:54:15memorable recipes from the Saturday Kitchen archives.

0:54:15 > 0:54:16Still to come on today's show...

0:54:16 > 0:54:18It's omelette challenge time,

0:54:18 > 0:54:22as Theo Randall and Glynn Purnell go head-to-head at the hobs.

0:54:22 > 0:54:24Steve Terry cooks up pasta perfection.

0:54:24 > 0:54:26The pasta is stuffed with pork and fennel

0:54:26 > 0:54:29before being rolled and sliced and pan-fried.

0:54:29 > 0:54:33And actress Laura Main faces her food heaven or food hell.

0:54:33 > 0:54:36Did she get food heaven - gravlax with pickled cucumber,

0:54:36 > 0:54:39cucumber ketchup, mustard mayonnaise and croutons?

0:54:39 > 0:54:42Or did she end up facing her food hell - banoffee cheesecake

0:54:42 > 0:54:46with ginger crumb, caramel bananas, and a banana tarte tatin.

0:54:46 > 0:54:49You can find out what she got at the end of the show.

0:54:49 > 0:54:52Now, time for Tom Kerridge, who's cooking the kind of food

0:54:52 > 0:54:55everyone wants to eat on these cold, wintry evenings.

0:54:55 > 0:54:56Over to you, Tom.

0:54:56 > 0:54:58Kicking off the New Year is this man - one of the best chefs

0:54:58 > 0:55:01- in the country, it's the brilliant Tom Kerridge.- Good morning.

0:55:01 > 0:55:03- Great to have you on the show, Tom. - Thank you very much.

0:55:03 > 0:55:06So, what are we cooking then? A dish from The Hand And Flowers?

0:55:06 > 0:55:08You know what, this is one of the first dishes

0:55:08 > 0:55:09we had when we first opened.

0:55:09 > 0:55:14We're all about flavour and profiles of big, strong, punchy flavours.

0:55:14 > 0:55:16And this time of year, it's perfect.

0:55:16 > 0:55:20It's a shin beef with some braised carrots and some cabbage.

0:55:20 > 0:55:23Sounds good to me. I'm going to fire up the pan.

0:55:23 > 0:55:26You fire up the pans. I've got here some shins of beef.

0:55:26 > 0:55:29They've been marinated in red wine for 24 hours.

0:55:29 > 0:55:32You can see they've taken on this lovely, lovely colour.

0:55:32 > 0:55:34- These have got the bone out, these ones?- Bone out, yeah.

0:55:34 > 0:55:36You could do it with the bone in, but the thing is,

0:55:36 > 0:55:40we braise it for 3.5 to 4 hours, and if you braise it

0:55:40 > 0:55:43for that length of time, if you have the bone in it,

0:55:43 > 0:55:46the bone marrow that's in it, like ossobuco, the classic,

0:55:46 > 0:55:50Italian ossobuco, the actual bone marrow disappears.

0:55:50 > 0:55:53So what we want is the nice, big lump of meat.

0:55:53 > 0:55:56And you can see, we use shin because it's got such a lovely texture,

0:55:56 > 0:55:58when it's cooked for such a long time, it breaks down,

0:55:58 > 0:56:01keeps it nice and moist, it's got lovely layers of fat through it,

0:56:01 > 0:56:03- it's absolutely delicious.- Yeah.

0:56:03 > 0:56:06The red wine you've put in there, is this just standard red wine?

0:56:06 > 0:56:10This is just standard, standard, standard red wine. This is...

0:56:10 > 0:56:12And we just put it into the pan here.

0:56:12 > 0:56:13We're going to bring it up to the boil.

0:56:13 > 0:56:17What we're doing, where it's marinated, it's taken on

0:56:17 > 0:56:21a lot of the protein and the blood actually from the beef shin.

0:56:21 > 0:56:24So we're go to bring it up to the boil, and all that, scum, I suppose,

0:56:24 > 0:56:28comes up to the top, we drain it off, and we use that for braising.

0:56:28 > 0:56:30Right, OK.

0:56:30 > 0:56:34OK, so, we have some veg oil.

0:56:34 > 0:56:37Just plain veg oil, going into these two pans.

0:56:37 > 0:56:40One is for colouring, and the other is for mirepoix.

0:56:40 > 0:56:42- So you're chopped me some carrots. - Yep.

0:56:42 > 0:56:44Carrots, some carrots, some celery.

0:56:44 > 0:56:47- Do you want a bit of ginger chopping up?- I do want ginger.

0:56:47 > 0:56:50So, we're using a few spices going through this mix.

0:56:50 > 0:56:51We're going to use some star anise,

0:56:51 > 0:56:53we're using some caraway, and we're using ginger,

0:56:53 > 0:56:58whole ginger, with the skin on, gives it a really nice heat.

0:56:58 > 0:57:02It's quite unusual to put ginger in a classic dish like this.

0:57:02 > 0:57:07Yes, it is, but it's not really an Oriental-flavoured dish.

0:57:07 > 0:57:09What that ginger does,

0:57:09 > 0:57:12it gives it a nice wintry warmth to the actual casserole

0:57:12 > 0:57:17that we're making, to the actual braise. Nice colour on the beef.

0:57:17 > 0:57:20For anyone who hasn't heard of The Hand And Flowers,

0:57:20 > 0:57:22they're about to hear a lot more, because this year,

0:57:22 > 0:57:26- you're starting work on a new cookbook?- I am starting...

0:57:26 > 0:57:29- This is your first one, isn't it? - This is my first cookbook, yeah.

0:57:29 > 0:57:33We're starting work on the first cookbook, it's...

0:57:33 > 0:57:36I mean, I was never very good at homework,

0:57:36 > 0:57:39so we'll see how long it takes to be done.

0:57:39 > 0:57:42But you know better than me what it takes to write a book.

0:57:42 > 0:57:46We're about to embark on it this year, we'll see where that goes.

0:57:46 > 0:57:49It's all going to be dishes that are a little bit more accessible,

0:57:49 > 0:57:51things that people can cook at home.

0:57:51 > 0:57:53The whole concept of The Hand And Flowers was

0:57:53 > 0:57:56so that people could cook... It's food that people recognise.

0:57:56 > 0:57:59Then we do it just a little bit more to make it a bit more chef-y.

0:57:59 > 0:58:02So, hopefully, the book will be along the same sort of lines.

0:58:03 > 0:58:06OK, we have some ginger, some onion,

0:58:06 > 0:58:09we're putting in some bay leaves.

0:58:09 > 0:58:12There's about five bay leaves going into here.

0:58:12 > 0:58:15Then a big sprig of thyme.

0:58:15 > 0:58:19Also mentioning The Hand And Flowers again, you're expanding.

0:58:19 > 0:58:22Not another restaurant, but expanding the size of it?

0:58:22 > 0:58:25We are, planning permission has just come through for us

0:58:25 > 0:58:27to put a bar on the side.

0:58:27 > 0:58:30You've been to The Hand And Flowers, it's quite a small, little place...

0:58:30 > 0:58:32"Small" isn't the word.

0:58:32 > 0:58:34..where a lot of people want to come and eat.

0:58:34 > 0:58:38- It's not small, but it's just busy, innit?- It's very busy.

0:58:38 > 0:58:40I went with one of the greatest chefs cooking in Britain,

0:58:40 > 0:58:45Pierre Koffmann, I was the doorstop, you used him as a draught excluder,

0:58:45 > 0:58:49- by the side of the door, didn't you? - He was a fantastic draught excluder.

0:58:49 > 0:58:51He was the best draught excluder we've had.

0:58:51 > 0:58:53But you don't mind, because the food is fantastic.

0:58:53 > 0:58:56Yeah, I mean, it's super-busy at the minute.

0:58:56 > 0:59:00We can't moan, there's a lot of people want to come and eat with us.

0:59:00 > 0:59:04We have six telephone lines, and loads of e-mails coming in.

0:59:04 > 0:59:07Up to 1,000 e-mails a day of people wanting tables.

0:59:07 > 0:59:10The poor girls, Alex and Amy, bless them, in the office,

0:59:10 > 0:59:12they're having a real nightmare answering everything.

0:59:12 > 0:59:15But they will get back to everyone, I promise. OK.

0:59:15 > 0:59:18Right, so we're basically... Do you colour this or not?

0:59:18 > 0:59:19Yeah, we're just getting a little...

0:59:19 > 0:59:21We sweat it off more than colour it.

0:59:21 > 0:59:24What that does is just releases all those flavours.

0:59:24 > 0:59:27Do you want me to do that, and you can explain these carrots?

0:59:27 > 0:59:29Because we've bigged up the carrots. I'll do that bit for you.

0:59:29 > 0:59:32The Hand And Flowers carrots are something that have been on,

0:59:32 > 0:59:33pretty much from the beginning.

0:59:33 > 0:59:36And it is, the way that we cook these carrots,

0:59:36 > 0:59:38is like the Vichy style.

0:59:38 > 0:59:43Like Vichyssoise style, but it's slightly, slightly different.

0:59:43 > 0:59:46We put star anise in it. So if we get star anise...

0:59:46 > 0:59:48Star anise is in these little things here.

0:59:48 > 0:59:51You use the whole star anise, quite a lot of them, as well.

0:59:51 > 0:59:53Yeah, it's all that flavour we're looking for.

0:59:53 > 0:59:56That's the thing that makes the carrot very, very special.

0:59:56 > 1:00:02- Along with a huge amount of flavour from sugar, salt and butter.- Right.

1:00:02 > 1:00:05Star anise will go in, and the carrots will go in.

1:00:05 > 1:00:08The point of this is, we're going to braise them. They're cooked...

1:00:08 > 1:00:10I'm not really into that al dente kind of veg.

1:00:10 > 1:00:13I'm really more into making sure everything's cooked

1:00:13 > 1:00:14- and tastes proper.- Right.

1:00:14 > 1:00:17With that, you can see here...

1:00:17 > 1:00:21on this, the red wine, the scum's beginning to come to the top.

1:00:21 > 1:00:24I'm just going to skim that off.

1:00:26 > 1:00:29You've got the lovely smell of the red wine coming up.

1:00:30 > 1:00:32Looks good so far?

1:00:33 > 1:00:36Carrots are braising, and we cook them for a long, long time.

1:00:36 > 1:00:38And then reduce the liquor right down.

1:00:38 > 1:00:41What happens is, the sugar and butter kind of emulsify,

1:00:41 > 1:00:43it'll give a beautiful glaze to the carrots.

1:00:43 > 1:00:46- How long will you cook that for, as it is?- Do you know what?

1:00:46 > 1:00:49It could be anything between... I'd say it's up to 40 minutes.

1:00:49 > 1:00:52- Right, OK.- Maybe an hour.- OK. And then we end up with that one there.

1:00:52 > 1:00:53And we end up with that one there.

1:00:53 > 1:00:55So you get a nice colour on this beef.

1:00:55 > 1:00:58If we had a bit more time, we'd get a lot more colour on it.

1:00:58 > 1:01:01But what happens is, the red wine begins to colour it immediately,

1:01:01 > 1:01:04so it gives it a lovely flavour.

1:01:04 > 1:01:06In goes the red wine.

1:01:06 > 1:01:08On top of that...

1:01:08 > 1:01:10we're going to use some beef stock.

1:01:10 > 1:01:12This is beef stock that comes from...

1:01:12 > 1:01:15This is supermarket beef stock, but you can make your own.

1:01:15 > 1:01:18You can use dark chicken stock, you can use veal stock,

1:01:18 > 1:01:22just as long as it's flavoured. Don't use fish stock, that's wrong.

1:01:22 > 1:01:24- Lid on.- Lid on.- Yeah.

1:01:24 > 1:01:26And then it's going to go into the oven.

1:01:26 > 1:01:28Do you want me to cook this cabbage?

1:01:28 > 1:01:30That would be wonderful, chef.

1:01:30 > 1:01:33You want a little bit of... Are you going to use cumin seeds in there?

1:01:33 > 1:01:34No, caraway.

1:01:34 > 1:01:35- Caraway.- Caraway seeds.

1:01:35 > 1:01:38We've got caraway seeds, flavour of caraway.

1:01:38 > 1:01:40We're got star anise, we've got ginger.

1:01:40 > 1:01:45So they're all, like, winter-warming kind of spices.

1:01:47 > 1:01:49So that goes into the oven.

1:01:49 > 1:01:55We're going to braise that at around about 140 degrees.

1:01:55 > 1:01:59Maybe 130, for about 3.5...

1:02:01 > 1:02:03..to four hours.

1:02:03 > 1:02:07- Looks good to me.- Just until it's cooked. And then we leave it.

1:02:09 > 1:02:13So the secret of it is, you use that marinade, but it's the boiling

1:02:13 > 1:02:17that's the key to it, really, to get rid of all that stuff on the top?

1:02:17 > 1:02:18That's it, exactly.

1:02:18 > 1:02:21And then, with the braise, we're just going to add

1:02:21 > 1:02:24a little bit of this sauce to a pan.

1:02:24 > 1:02:27We're going to reduce it down, and that's going to make our gravy.

1:02:28 > 1:02:30So, if you were cooking these carrots for 40 minutes

1:02:30 > 1:02:33and wanted them for dinner, I suppose you could reheat these?

1:02:33 > 1:02:35Absolutely, you could get them done,

1:02:35 > 1:02:37reheat them, leave them in the fridge.

1:02:37 > 1:02:39You can see, it's beginning to get this almost like a caramel,

1:02:39 > 1:02:43toffee kind of thing going on. Which is absolutely delicious.

1:02:43 > 1:02:48OK, we will lift out one of these pieces of shins of beef.

1:02:48 > 1:02:51- It's a proper portion as well? - Oh, yeah.

1:02:51 > 1:02:55Well, James, you know me, we do proper portions.

1:02:55 > 1:02:58None of that faffing about stuff.

1:02:58 > 1:03:00- How we doing with that cabbage? - Yeah, it's ready.

1:03:00 > 1:03:02The thing about the cabbage,

1:03:02 > 1:03:04we try to make sure that it keeps its flavour.

1:03:04 > 1:03:06The best way of doing that is by cooking it...

1:03:06 > 1:03:08No-one likes stewed cabbage.

1:03:08 > 1:03:11Nice and green. Got salt in there, chef?

1:03:11 > 1:03:15- Got salt in there.- Perfect. - Little bit more.

1:03:15 > 1:03:17Carrots are coming down.

1:03:17 > 1:03:19- Sauce is coming down.- Ready when you are.- We're all over it.

1:03:19 > 1:03:20We're all over it.

1:03:21 > 1:03:25OK. A little bit of the cabbage on the plate.

1:03:25 > 1:03:27The thing with this, because it's quite hearty,

1:03:27 > 1:03:30we're not actually serving any starch.

1:03:30 > 1:03:32We're not serving any potatoes.

1:03:32 > 1:03:35You could always serve potatoes with it, but for me...

1:03:35 > 1:03:37Thank you very much, chef.

1:03:37 > 1:03:40As you can see, there's a lovely glaze going on with these carrots.

1:03:40 > 1:03:42Loads and loads of flavour.

1:03:42 > 1:03:43We've just reduced the sauce,

1:03:43 > 1:03:46a nice kind of like a cooking-liquor glaze.

1:03:46 > 1:03:49Loads and loads of flavour profile coming through there.

1:03:49 > 1:03:51We've got a bit of ginger, little bit of star anise,

1:03:51 > 1:03:53and a little bit of caraway.

1:03:53 > 1:03:56So it's a nice, wintry warmer, but without it being too filling,

1:03:56 > 1:03:58because there's no carbohydrate.

1:03:58 > 1:04:01- And don't forget the carrot. - Don't forget the carrot.

1:04:01 > 1:04:03So we have here, my braised shin of beef,

1:04:03 > 1:04:05with Hand And Flowers carrot and cabbage.

1:04:05 > 1:04:07That's what it is.

1:04:12 > 1:04:15It's all about the carrot as well.

1:04:15 > 1:04:17- All about the carrot.- Have a seat.

1:04:17 > 1:04:19Dive in.

1:04:19 > 1:04:22- Tell us what you think of that. - Looks unbelievable.

1:04:22 > 1:04:23Looks great, doesn't it, really?

1:04:23 > 1:04:26It's interesting, when you were saying, those carrots, because

1:04:26 > 1:04:29chefs are obsessed with cooking things al dente and stuff like that.

1:04:29 > 1:04:31- They really do work when you cook them for longer.- Super-soft.

1:04:31 > 1:04:35The idea of it is to be as if it was braised with the beef.

1:04:35 > 1:04:37But this way, you keep it separate, it stays lovely,

1:04:37 > 1:04:38real, clean flavour.

1:04:38 > 1:04:40Unbelievable!

1:04:40 > 1:04:41LAUGHTER

1:04:46 > 1:04:49A great tip on the vegetables there.

1:04:49 > 1:04:52And from the man who you can really trust.

1:04:52 > 1:04:54Now it's time for the omelette challenge.

1:04:54 > 1:04:57Today, Glynn Purnell takes on Theo Randall,

1:04:57 > 1:05:00and there's only three seconds between them.

1:05:00 > 1:05:03The competition, I promise, is fierce.

1:05:03 > 1:05:07Let's get down to business. All the chefs that come on the show battle it out against the clock

1:05:07 > 1:05:09to test how fast they can make a three-egg omelette.

1:05:09 > 1:05:12Glynn, you're about halfway up the board, 26.32 seconds here.

1:05:12 > 1:05:14Pretty respectable time.

1:05:14 > 1:05:16However, long way to go to catch up this fella.

1:05:16 > 1:05:18At 23 seconds, it may be only slight,

1:05:18 > 1:05:20but there's a massive difference between the two of them.

1:05:20 > 1:05:23Usual rules apply, boys, three-egg omelette, cooked as fast as you can.

1:05:23 > 1:05:25Let's put the clocks on the screens.

1:05:25 > 1:05:27The clock stops when the omelette hits the plate. Are you ready?

1:05:27 > 1:05:30- Ready.- Yep, ready. - Three, two, one... Go!

1:05:38 > 1:05:40I just love the concentration!

1:05:40 > 1:05:43They say it's not serious, it is serious.

1:05:43 > 1:05:46No, that's a three-egg omelette, don't be cheeky.

1:05:46 > 1:05:48Come on, boys!

1:05:51 > 1:05:52Got to be an omelette.

1:05:52 > 1:05:53GONG

1:05:55 > 1:05:56GONG

1:05:56 > 1:05:58Pretty quick, pretty quick.

1:05:58 > 1:06:00- No crease, no colour. - No crease, no colour!

1:06:00 > 1:06:02Halfway on the plate!

1:06:03 > 1:06:07Halfway on or halfway off, depends how negative you are.

1:06:07 > 1:06:09Look, he's left half of it, there, chef.

1:06:09 > 1:06:12Well, you nearly did in there, I spotted that.

1:06:13 > 1:06:16That's about right, isn't it, chef?

1:06:17 > 1:06:19Don't kid yourself!

1:06:19 > 1:06:20Eh, come on!

1:06:20 > 1:06:21Right.

1:06:23 > 1:06:24We'll do...

1:06:25 > 1:06:26..Glynn first.

1:06:28 > 1:06:30I'm not even going to get excited, James,

1:06:30 > 1:06:33cos I know this game we play, every time I come on.

1:06:33 > 1:06:36- The tension's killing me! - Calm down, it's all right!

1:06:36 > 1:06:38Where's the knife, just to cut the atmosphere?

1:06:38 > 1:06:39LAUGHTER

1:06:39 > 1:06:40Or spatula?

1:06:40 > 1:06:42You did it quicker.

1:06:44 > 1:06:45In 25...

1:06:47 > 1:06:49..25.48.

1:06:49 > 1:06:51Still nowhere near 23...

1:06:51 > 1:06:54- Just above Sat Bains.- Aw!

1:06:54 > 1:06:56- Oh, you're there.- There you are.

1:06:56 > 1:07:00- At least it's an improvement, a step in the right direction.- Theo.

1:07:01 > 1:07:03Where are you?

1:07:03 > 1:07:0423, am I?

1:07:08 > 1:07:09You did it...

1:07:09 > 1:07:12- quicker.- Ooh!

1:07:12 > 1:07:13A lot quicker.

1:07:13 > 1:07:16- He in't on the blue, is he? - A lot, lot quicker.

1:07:16 > 1:07:19You did 0.2 of a second quicker.

1:07:22 > 1:07:23Didn't move anyway!

1:07:23 > 1:07:25For me, that's consistency.

1:07:25 > 1:07:28- At least you get your old one. - Thank you!

1:07:32 > 1:07:33Now time for Stephen Terry,

1:07:33 > 1:07:37who learned his trade from the infamous Marco Pierre White.

1:07:37 > 1:07:41He's preparing a pasta dish that's sure to get your stomach rumbling.

1:07:41 > 1:07:43- Welcome back, Stephen. - Thanks, James.

1:07:43 > 1:07:45We've got an unusual dish.

1:07:45 > 1:07:49I know we've got to crack on and get this pork cooking, so fire away.

1:07:49 > 1:07:50What's the name of it, first of all?

1:07:50 > 1:07:53Rotolo, it just means rolled, you know, like a pasta rotolo.

1:07:53 > 1:07:56Basically, we've got some roast pork that's been diced up.

1:07:56 > 1:07:58So we're going to refry that.

1:07:58 > 1:08:01And we're going to put some veg in with it.

1:08:02 > 1:08:04Does it need to be well cooked, this?

1:08:04 > 1:08:07I mean, as in slow roasted, that kind of stuff?

1:08:07 > 1:08:08Or is it anything that's soft?

1:08:08 > 1:08:11You could do this with chicken or anything, really?

1:08:11 > 1:08:13You could do, but they thing with chicken is, it's too lean.

1:08:13 > 1:08:14You need a decent fat content,

1:08:14 > 1:08:17there's got to be a good bit of fat in it.

1:08:17 > 1:08:19So I've got some carrots and celery.

1:08:19 > 1:08:20You've got some...?

1:08:20 > 1:08:23Got some tops of fennel here.

1:08:23 > 1:08:25Put some flat parsley in.

1:08:25 > 1:08:27Doesn't need to be picked amazingly well,

1:08:27 > 1:08:29it's all going to be blitzed up in the food processor.

1:08:29 > 1:08:31There you go. That's started.

1:08:31 > 1:08:34- Yep.- So, what's next then, for this?

1:08:34 > 1:08:37Because this is a pasta dish, but one... We've never had this

1:08:37 > 1:08:40on the show before, particularly what we're going to do.

1:08:40 > 1:08:43Basically, like you said, a Swiss roll sort of look to it?

1:08:43 > 1:08:45Yeah, roll it up.

1:08:45 > 1:08:47It's a classic, Italian pasta dish.

1:08:47 > 1:08:49All pasta dishes are essentially as much about pasta as they are

1:08:49 > 1:08:52about the filling, or the ingredients that go with it,

1:08:52 > 1:08:54or the sauce. And this is no different.

1:08:54 > 1:08:56Where do you get your ideas from nowadays?

1:08:56 > 1:08:58I mean, food's evolved so much

1:08:58 > 1:09:00since we were both cooking in London, hasn't it, really?

1:09:00 > 1:09:04This dish was inspired by River Cafe,

1:09:04 > 1:09:07a legendary Italian restaurant in London.

1:09:07 > 1:09:11I saw the recipe for it many years ago, about 15 years ago.

1:09:11 > 1:09:14They poach it, the pasta, raw, with the filling.

1:09:14 > 1:09:16But I just blanch the pasta.

1:09:16 > 1:09:19Someone said to me a while ago, "Why are you doing it raw

1:09:19 > 1:09:22"when you can just blanch and roll it up?"

1:09:22 > 1:09:24You're on about the pasta. The pasta, we've actually done.

1:09:24 > 1:09:27So you can tell us about the recipe we've got here.

1:09:27 > 1:09:29What's the recipe for your pasta?

1:09:29 > 1:09:30I use the standard recipe,

1:09:30 > 1:09:33an industry-standard recipe that most chefs seem to know.

1:09:33 > 1:09:37It's 550g of 00 pasta flour, which is a fine pasta flour.

1:09:37 > 1:09:41And with six egg yolks and four whole eggs.

1:09:41 > 1:09:43And then, what we're going to do,

1:09:43 > 1:09:45you roll it out as a whole piece, that's the key to this.

1:09:45 > 1:09:47I know you want to get that cooking, so...

1:09:47 > 1:09:49And also to remember, try to maximise the width of your pasta

1:09:49 > 1:09:52to the size of your pasta machine, so you get the maximum width.

1:09:52 > 1:09:54What we're going to do is blanch this pasta in the water.

1:09:54 > 1:09:57I'm just going to put it in like this, so it doesn't stick together.

1:09:57 > 1:09:59We're going to use three sheets of this pasta.

1:09:59 > 1:10:03What we're going to do, we're going to overlap them on clingfilm.

1:10:03 > 1:10:07And make a large sheet, and spread the pork over the top.

1:10:07 > 1:10:11- And then roll it up. - The way you're putting it in the water's quite important, isn't it?

1:10:11 > 1:10:15Yeah, otherwise it'll stick together and be hard to get it apart.

1:10:15 > 1:10:18As long as it touches the water without touching itself first,

1:10:18 > 1:10:21- it's fine. We put three of these in. - I see you've got chilli flakes in.

1:10:21 > 1:10:24The last time you were here... You're a big fan of those,

1:10:24 > 1:10:27- you were sticking those with sausages and gnocchi.- Yeah.

1:10:27 > 1:10:30It's just an essential ingredient for me.

1:10:30 > 1:10:33Chilli, garlic, very Italian.

1:10:34 > 1:10:37You're just basically blanching those, not thoroughly cooking them?

1:10:37 > 1:10:41Yeah, it is cooked, but fresh pasta takes a minute to cook.

1:10:41 > 1:10:45And what I do, lay some clingfilm on here.

1:10:45 > 1:10:48I'm going to do a little sauce to go with this.

1:10:48 > 1:10:50It's been busy times for you at the Hardwick.

1:10:50 > 1:10:53Anyone who hasn't been there, it's an amazing sort of pub.

1:10:53 > 1:10:56You've had a group of chefs there recently as well, doing...

1:10:56 > 1:10:59We had a fantastic gala dinner, which was on the Friday,

1:10:59 > 1:11:03before the Abergavenny Food Festival.

1:11:03 > 1:11:06And we're doing it again this year on the 19th of September.

1:11:06 > 1:11:08And James is going to be joining me again,

1:11:08 > 1:11:11with Andrew Pearn, Ben Tish again, Dominic Chapman

1:11:11 > 1:11:14- and Kevin Gratton, who's the executive chef for Mark Hix.- Yeah.

1:11:14 > 1:11:17And we're going to do another six-course dinner.

1:11:17 > 1:11:20We're trying to raise money for charity.

1:11:20 > 1:11:24A fantastic charity in Wales that has a respite home for sufferers

1:11:24 > 1:11:26of early-onset Alzheimer's.

1:11:26 > 1:11:30And Nigel O'Sullivan from Fine Wines Direct, he's fantastic,

1:11:30 > 1:11:34supplied our wines, and it's a great all-round night.

1:11:34 > 1:11:36- Going to be busy, by the sounds of things.- Yeah.

1:11:36 > 1:11:39- He didn't ask me before this! - I didn't, did I?

1:11:39 > 1:11:40Just come for a meal.

1:11:40 > 1:11:42Right, I'm going to take this mixture now.

1:11:42 > 1:11:44You want this blended, this one, now?

1:11:44 > 1:11:46We're going to blend it. I haven't put any salt in,

1:11:46 > 1:11:49- could you season it for me, please? - I can season that.

1:11:49 > 1:11:51What I'm going to do is, this pasta's been refreshed.

1:11:51 > 1:11:54We need to drain it off. Using a tea towel.

1:11:54 > 1:11:56You don't want it too fine though, do you, this?

1:11:56 > 1:11:58It doesn't matter, to be honest with you, James.

1:11:58 > 1:11:59It doesn't need to be too chunky,

1:11:59 > 1:12:02- otherwise it'll be hard to spread around.- Right.

1:12:02 > 1:12:04And what happens if it's too wet?

1:12:04 > 1:12:06- You can add some breadcrumbs.- Right.

1:12:06 > 1:12:08You don't want it too wet, otherwise it'll be quite hard...

1:12:08 > 1:12:11- There's breadcrumbs here if it's a bit wet.- No, it's all right.

1:12:11 > 1:12:14- You want some lemon zest in there as well?- Yep, lemon zest would be good.

1:12:14 > 1:12:17Needs to have that lemon. The whole lemon zest would be great.

1:12:17 > 1:12:19I'll just get this pasta.

1:12:19 > 1:12:22Now, this is the important bit, so I'll leave this with you.

1:12:22 > 1:12:24So go on, show us this bit.

1:12:24 > 1:12:28Basically, just lay it out on the clingfilm.

1:12:28 > 1:12:32You've got to do that for each sheet of pasta.

1:12:32 > 1:12:35If you've got a wider pasta machine, you probably only need two sheets.

1:12:35 > 1:12:38But most domestic pasta machines are this wide.

1:12:38 > 1:12:41There's another good thing, a lot of people have got pasta machines

1:12:41 > 1:12:44and don't really use them, because they're maybe

1:12:44 > 1:12:47- a bit shy of using them, they've been bought them as a gift.- Yeah.

1:12:48 > 1:12:51A bit of colour on that endive.

1:12:51 > 1:12:53And we've got to make a quick sauce with that.

1:12:53 > 1:12:55- I'll crack on with that. - Bit of chicken stock on there.

1:12:55 > 1:12:58We'll reduce that. Once that's reduced, some chopped chives

1:12:58 > 1:13:00- and a bit of cream. - OK, I'll get on with that.

1:13:00 > 1:13:03You carry on and do your pasta.

1:13:06 > 1:13:09- So you really need them as wide as possible, this one?- Absolutely.

1:13:09 > 1:13:11You've got to roll it up,

1:13:11 > 1:13:13so you need to have something to be able to roll.

1:13:13 > 1:13:17Just overlap them slightly, so they stick together.

1:13:17 > 1:13:19- Got the other one, there you go. - Thank you.- There you go.

1:13:19 > 1:13:23The other thing we're going to do this year, we're going to...

1:13:23 > 1:13:27Jason Atherton suggested we should do a Coast reunion dinner

1:13:27 > 1:13:29at the Hardwick, with myself, himself,

1:13:29 > 1:13:30Ben Tish, who worked at Coast.

1:13:30 > 1:13:32- This is where you all used to work at?- Yeah.

1:13:32 > 1:13:35And Hywel Jones, the executive chef at Lucknam Park.

1:13:35 > 1:13:36So we're going to plan...

1:13:36 > 1:13:38We haven't got a date yet in the diary,

1:13:38 > 1:13:40we're waiting on Jason, he's the busiest one out of all of us...

1:13:40 > 1:13:42He's opening restaurants all over the place!

1:13:42 > 1:13:45He keeps popping in here and then flying off to Asia again.

1:13:45 > 1:13:47It's trying find the time when Jason's in the country.

1:13:47 > 1:13:51- Right, this is fantastic now. - We put this on here, like so.

1:13:55 > 1:13:58- Great. - Right, clingfilm over the top.

1:13:58 > 1:14:01You need a bit of clingfilm for this recipe.

1:14:03 > 1:14:05All I've done with the fennel, I've just thinly sliced it,

1:14:05 > 1:14:07put it in a bit of ice.

1:14:07 > 1:14:08Yeah, get it nice and crunchy.

1:14:08 > 1:14:10Some of the chives are going to go in there, into a salad,

1:14:10 > 1:14:14the other ones are going to go into the chicory that's reducing there.

1:14:14 > 1:14:16A lot of people don't cook with chicory that much,

1:14:16 > 1:14:19- but it is fantastic. - I love it. I love that bitterness.

1:14:20 > 1:14:23We roll that, using a rolling pin on top of the clingfilm,

1:14:23 > 1:14:27makes it so much easier to roll it out.

1:14:28 > 1:14:31Bring it down to the bottom, so you've got something to start with.

1:14:31 > 1:14:35Doesn't have to go as wide, because you're going to trim it off anyway.

1:14:35 > 1:14:36Like so.

1:14:39 > 1:14:41- Like that.- People will be just waking up from their hangovers,

1:14:41 > 1:14:45- thinking, what on Earth are we doing?- All will be revealed.

1:14:45 > 1:14:48- It is fantastic, this.- OK.

1:14:48 > 1:14:51- This is where you can mix and match, you could do whatever you want. - Absolutely.

1:14:51 > 1:14:54Using a pair of scissors, because, otherwise, if you use a knife,

1:14:54 > 1:14:56you'd cut through the clingfilm.

1:14:58 > 1:14:59Trim off the excess pasta.

1:15:03 > 1:15:04- That'll do.- OK.

1:15:05 > 1:15:07This is the...

1:15:07 > 1:15:08Just start it off.

1:15:10 > 1:15:12- Folding it. - This is where you get the idea

1:15:12 > 1:15:14- of the Swiss roll from?- Yeah. Fold it over.

1:15:17 > 1:15:18With a Swiss roll,

1:15:18 > 1:15:21you'd use the tea towel underneath the sponge to help roll it up.

1:15:21 > 1:15:22You can use the clingfilm if you want, but...

1:15:22 > 1:15:24James is watching this thinking,

1:15:24 > 1:15:26"I'll stick that on the menu, that'll do."

1:15:26 > 1:15:28You can use this as a garnish for a dish.

1:15:28 > 1:15:30It doesn't matter if you get a little rip like that,

1:15:30 > 1:15:32because you're just rolling it inside anyway.

1:15:32 > 1:15:34Just make sure it's nice and tight.

1:15:34 > 1:15:36And this'll have to go in the fridge.

1:15:36 > 1:15:39Needs to go in the fridge for about 20 minutes.

1:15:41 > 1:15:44Like so. And then wrap it up in the clingfilm.

1:15:44 > 1:15:46Again, it doesn't have to be...

1:15:46 > 1:15:49Doesn't matter if it comes out the end.

1:15:49 > 1:15:50Like so.

1:15:55 > 1:15:57I'll just cut that off. Not with that one.

1:15:57 > 1:15:59I'll use your posh knife.

1:15:59 > 1:16:01There we are.

1:16:01 > 1:16:03So it looks like that, but it's got to chill down.

1:16:03 > 1:16:05So I'll get that in the fridge.

1:16:05 > 1:16:10I've just basically dusted these with a little bit of flour.

1:16:10 > 1:16:11This is what you want.

1:16:11 > 1:16:16How long would you leave this to rest in the fridge?

1:16:17 > 1:16:20- Oh, you've got one there? - Yeah, I've got it there for you.

1:16:20 > 1:16:22Way ahead of me.

1:16:22 > 1:16:23Bit of olive oil.

1:16:25 > 1:16:28How long would that go in the fridge for, then? Couple of hours?

1:16:28 > 1:16:30- No, 20 minutes.- 20 minutes?- Yeah.

1:16:31 > 1:16:33Just get some colour on them.

1:16:33 > 1:16:36Our sauce is reducing down, that's that chicory.

1:16:36 > 1:16:38And then we've got our little salad here, with some lemon juice,

1:16:38 > 1:16:42some oil, few little herbs in there.

1:16:42 > 1:16:44And then you want some herbs in this one as well.

1:16:44 > 1:16:47- Just basically colouring this... - Yeah.

1:16:47 > 1:16:49- Lemon juice going in there as well. - Lemon juice.

1:16:49 > 1:16:53- It needs some salt as well. - OK, I'll season that.

1:16:55 > 1:16:56OK.

1:16:56 > 1:16:59Do you want a little bit of butter in there to colour it, or not?

1:16:59 > 1:17:01You can have a bit of butter if you like a bit of butter in there.

1:17:01 > 1:17:03"Like a bit of butter"?

1:17:04 > 1:17:07- It's a bit of an understatement! - So, as they colour...

1:17:08 > 1:17:09..like so...

1:17:13 > 1:17:14Little bit of salt.

1:17:16 > 1:17:18Just drain some of that fennel off.

1:17:18 > 1:17:20So you bring this down to almost like it's dry,

1:17:20 > 1:17:23- not really like a sauce, this one? - Yeah, it's a nice...

1:17:23 > 1:17:26You could put it on a bed of salad, if you wish.

1:17:26 > 1:17:27But I think...

1:17:29 > 1:17:30- Ready when you are.- I like...

1:17:33 > 1:17:36I like endive, it's a nice contrast to the filling.

1:17:36 > 1:17:38As I say, a lot of people just put it in salads,

1:17:38 > 1:17:41- but cooking with it's fantastic. - I cook a lot of salads.

1:17:41 > 1:17:44Braising it with orange juice and that kind of stuff, it's lovely.

1:17:44 > 1:17:45I'm not a big salad fan, but I like it cooked.

1:17:51 > 1:17:53- Cloth, there you go.- Thank you.

1:17:53 > 1:17:54Pop those on there.

1:17:58 > 1:18:01We'll just put three on, I think.

1:18:01 > 1:18:03- And then some of the fennel salad. - Looking good.- Nice and quirky.

1:18:03 > 1:18:07You thought you were getting alphabet spaghetti for breakfast.

1:18:07 > 1:18:11- There we are.- It's bit fancy. So tell us the name of this dish?

1:18:11 > 1:18:12Pork pasta rotolo and creamed endive

1:18:12 > 1:18:14with a nice, crispy salad of fennel.

1:18:14 > 1:18:16How good does that look?

1:18:21 > 1:18:24And you get to dive into this. This looks brilliant, doesn't it?

1:18:24 > 1:18:26Right, dive into that.

1:18:26 > 1:18:28Tell us what you think of that one?

1:18:28 > 1:18:30I've never had this before, like this. Have you seen that before?

1:18:30 > 1:18:32I haven't, I think it's a great thing.

1:18:32 > 1:18:35Like Stephen said, great for a garnish as well, in a restaurant.

1:18:35 > 1:18:38Goes well with so many different things. Game, anything really.

1:18:38 > 1:18:40It's a great way of using your pork up.

1:18:40 > 1:18:42We do it, we make fish and chicken mousses and then put it in.

1:18:42 > 1:18:45Then you have to cook it. But, again, it's fantastic,

1:18:45 > 1:18:47using your fish trim up to make a mousse to put it in.

1:18:47 > 1:18:48That's amazing.

1:18:53 > 1:18:56Thanks, Steve. That was a true masterclass in pasta.

1:18:56 > 1:18:59Now, when actress Laura Main came to the studio

1:18:59 > 1:19:02to face her food heaven or food hell, she was shouting for salmon.

1:19:02 > 1:19:06But would she be burdened with bananas? Let's find out.

1:19:06 > 1:19:08It's time to find out whether Laura will be facing

1:19:08 > 1:19:11- food heaven or food hell. Food heaven would be this salmon.- Yes!

1:19:11 > 1:19:13Turned into the Scandinavian dish, gravlax.

1:19:13 > 1:19:14With salt and sugar and cured,

1:19:14 > 1:19:17to go with a little bit of mustard mayonnaise,

1:19:17 > 1:19:19some charred bread as well, some cucumber pickle.

1:19:19 > 1:19:22Food hell would be the pile of bananas over there.

1:19:22 > 1:19:27Three different styles - tarte tatin, cheesecake and deep-fried,

1:19:27 > 1:19:28that's what we're going to do.

1:19:28 > 1:19:30Which I know that this guy wanted.

1:19:30 > 1:19:34That drew our corners level-level, they were two apiece.

1:19:34 > 1:19:37It was Ken who had the final decision which one it would be.

1:19:38 > 1:19:42- He likes salmon, so that's what he's chosen.- Thank you!- Saved you, there.

1:19:42 > 1:19:45Basically, what we're going to do, start off with this,

1:19:45 > 1:19:47and do the mayonnaise first of all.

1:19:47 > 1:19:51I'm going to give the curing side of it to Nathan.

1:19:51 > 1:19:54So, basically, with the pickle - we'll get this on as well -

1:19:54 > 1:19:57the pickle comes in the form of a little bit of white wine vinegar,

1:19:57 > 1:20:01or rice wine vinegar, that's going to go in there, with some sugar.

1:20:01 > 1:20:04In there. And some salt.

1:20:04 > 1:20:05OK, that's going to go in there.

1:20:05 > 1:20:08So we just warm that up until it's dissolved, really.

1:20:08 > 1:20:11That's basically the pickle done for our cucumber.

1:20:11 > 1:20:14Next, we're going to turn our attention to mayonnaise.

1:20:14 > 1:20:16Meanwhile, we'll follow Nathan, over there.

1:20:16 > 1:20:18Ken's going to make some nice little croutons.

1:20:18 > 1:20:24With the curing, it's equal quantities salt and sugar.

1:20:24 > 1:20:26Now, I don't know which type of salt you use, Nathan,

1:20:26 > 1:20:29whether you use a bit of sea salt or...?

1:20:29 > 1:20:30I tend to use sea salt, yeah,

1:20:30 > 1:20:33or rock salt, because it's a bit cheaper.

1:20:33 > 1:20:37But the sugars, the herbs and stuff, you can do anything, can't you?

1:20:37 > 1:20:39You can do different things.

1:20:39 > 1:20:42- And James's recipe's got to deal with it, so...- You don't have to...

1:20:42 > 1:20:46You can do it at the end, really. A little bit of that.

1:20:46 > 1:20:49- Put it over the top of the tray. You can explain what's happening.- Yep.

1:20:49 > 1:20:53Just put some salt, and then cover the salmon completely in salt.

1:20:54 > 1:20:58And that salt will cure the fish, and it's basically cooking it.

1:20:58 > 1:21:01You'll have a lovely firmness, and then you can eat it as is.

1:21:01 > 1:21:05- So we'll leave that for 24 hours? - Yeah, 24 hours.

1:21:05 > 1:21:07We've got one in the fridge, and that's it.

1:21:07 > 1:21:10It used to be, I believe, fermented, that's what it used to be,

1:21:10 > 1:21:13just off the seafront,

1:21:13 > 1:21:17they used to ferment it. Nowadays, curing it is much simpler.

1:21:17 > 1:21:20The mayonnaise, I'm just going to use some of this rapeseed oil.

1:21:20 > 1:21:24Just slowly added into the egg yolks with a little bit of mustard.

1:21:24 > 1:21:27And you slowly, slowly add this rapeseed oil.

1:21:27 > 1:21:30Traditionally, mayonnaise would be made with veg oil,

1:21:30 > 1:21:31so it would be white.

1:21:31 > 1:21:34But if you use the rapeseed oil, you end up with this wonderful colour.

1:21:34 > 1:21:36You wouldn't use olive oil, because it's too strong.

1:21:36 > 1:21:39But, mix this together, and you end up with...

1:21:39 > 1:21:42I'm just going to add some mustard to this, a little bit of vinegar,

1:21:42 > 1:21:44you end up with a nice mayonnaise to go with it.

1:21:44 > 1:21:48- Ken's nice and quiet over there. Chopping the dill...- Chopping away.

1:21:48 > 1:21:50..to make these little croutons. I'll turn up that grill as well.

1:21:50 > 1:21:53Are you allergic to mayonnaise, did I hear someone say?

1:21:53 > 1:21:56- I am allergic to mayonnaise. - So what's the ingredient that's...?

1:21:56 > 1:22:00I'm allergic to horseradish as well, but these chefs don't listen to me,

1:22:00 > 1:22:03and they just bring it on the show to wind me up.

1:22:03 > 1:22:05Yeah, there's apparently,

1:22:05 > 1:22:09a lot of people who are allergic to mayonnaise and kiwi fruit.

1:22:09 > 1:22:12There's an acid in kiwi fruit that's used to stabilise mayonnaise,

1:22:12 > 1:22:14- that's what I was told.- Ah, OK.

1:22:14 > 1:22:16I haven't tried it since I had those patches on me back,

1:22:16 > 1:22:18and then I collapsed.

1:22:18 > 1:22:21So don't I feel like I don't really need to try it any more.

1:22:21 > 1:22:22- Make your own.- The doctor said,

1:22:22 > 1:22:25"You might be cured of it now, you might be all right."

1:22:25 > 1:22:27I went, "No, you're all right, it's fine."

1:22:27 > 1:22:29Making it yourself is really easy.

1:22:29 > 1:22:32And you can actually make salad cream exactly the same way.

1:22:32 > 1:22:36Instead of using raw egg yolks, you can use hard-boiled egg yolks.

1:22:36 > 1:22:38Right, we're going to make the cucumber now.

1:22:38 > 1:22:40So if you can peel me the cucumber for this one.

1:22:40 > 1:22:43We're going to make a cucumber ketchup.

1:22:43 > 1:22:46But we're also going to do pickled cucumbers.

1:22:46 > 1:22:50So if we can take the seeds out of that cucumber that you're doing,

1:22:50 > 1:22:52and we'll pickle it. And then, with this one,

1:22:52 > 1:22:56I'm going to do this really nice ketchup, which is...

1:22:56 > 1:22:59But ketchup's always got a necessity in there, vinegar,

1:22:59 > 1:23:00and it's always got a sugar in there.

1:23:00 > 1:23:02Whether it's tomato or whatever it is.

1:23:02 > 1:23:05Generally, with tomato ketchup, it's done with malt vinegar

1:23:05 > 1:23:06and with brown sugar.

1:23:08 > 1:23:10With this one, we're not going to cook it.

1:23:10 > 1:23:12Normally, with ketchup, you'd cook it.

1:23:12 > 1:23:15But this, we're just going to put straight into our blender,

1:23:15 > 1:23:16like that.

1:23:16 > 1:23:18Get the lid on.

1:23:19 > 1:23:21Get the lid on.

1:23:21 > 1:23:23Get the lid on!

1:23:23 > 1:23:24Get the lid on.

1:23:24 > 1:23:26Put the lid on, there.

1:23:26 > 1:23:29Right, we'll get this bread char-grilling.

1:23:29 > 1:23:31This is blitzed-up cucumber.

1:23:31 > 1:23:34You need some sugar, salt...

1:23:34 > 1:23:35Right.

1:23:37 > 1:23:40..and a vinegar. The vinegar, really, in here.

1:23:40 > 1:23:41You throw the vinegar in.

1:23:41 > 1:23:44Instantly, what you end up with is something that looks like

1:23:44 > 1:23:48a very runny, sort of gazpacho soup, I suppose, more than anything else.

1:23:49 > 1:23:53Just a little bit of oil, want to thicken that up just a touch.

1:23:53 > 1:23:55Then you'll put some...

1:23:55 > 1:23:57BLENDER DROWNS SPEECH

1:24:02 > 1:24:04Little bit thicker. That's all right.

1:24:04 > 1:24:07Then pop some of this mustard in.

1:24:07 > 1:24:09You might want a touch of lemon in there.

1:24:09 > 1:24:11Lemon's over there.

1:24:11 > 1:24:14There you go. You can spread that over the top.

1:24:14 > 1:24:17You can see this mixture now, it's actually really liquid.

1:24:17 > 1:24:19If I show you that, look...

1:24:20 > 1:24:22..it's really liquid.

1:24:22 > 1:24:25Now, you turn your attention to something

1:24:25 > 1:24:27that is in the supermarkets.

1:24:28 > 1:24:30Which is this stuff, it's called xanthan gum.

1:24:30 > 1:24:32- Sorry, that pickle goes in this... - Oh, yes.

1:24:34 > 1:24:36And that goes in there for about 30 seconds,

1:24:36 > 1:24:37then we'll chargrill it.

1:24:37 > 1:24:40This is xanthan gum, which, I believe, I might be wrong,

1:24:40 > 1:24:43and we'll get letters about it, but it's what holds make-up together.

1:24:43 > 1:24:45- Oh, right.- A natural product, apparently.

1:24:45 > 1:24:49Don't ask me why, but it's going to go in our ketchup.

1:24:49 > 1:24:51Because this is used as a thickener.

1:24:51 > 1:24:55At the moment it's very liquid, but the minute you add this...

1:24:55 > 1:24:58and unlike cornflour, where you have to slake it,

1:24:58 > 1:25:01the minute you add it and mix it up...

1:25:04 > 1:25:06..it stabilises this and brings it all together.

1:25:06 > 1:25:09- If you look in there, look.- Oh, yes.

1:25:09 > 1:25:11You get this sort of ketchup kind of thing.

1:25:11 > 1:25:14But, when you taste it, it tastes like a cucumber ketchup.

1:25:14 > 1:25:17But if you blitz it up for long enough,

1:25:17 > 1:25:21you end up with it being nice and green, which is what this one is.

1:25:21 > 1:25:23So, the salmon is there.

1:25:24 > 1:25:27We're going to leave Nathan to slice this.

1:25:27 > 1:25:30We've got the cucumber, which is happening.

1:25:30 > 1:25:31We'll grab our plate.

1:25:32 > 1:25:34- How we doing?- Yeah, lovely.

1:25:35 > 1:25:39- But it is so simple to do.- It is, very simple. It's time, isn't it?

1:25:39 > 1:25:42You can put a straight line over it this time.

1:25:42 > 1:25:44Just do a nice line of it.

1:25:44 > 1:25:46We've got some toasted bread here,

1:25:46 > 1:25:49with some... These are little nigella seeds,

1:25:49 > 1:25:52or black onion seeds, these are called.

1:25:52 > 1:25:54- If you out lift these bits of cucumber out.- Sure.

1:25:54 > 1:25:57They can go on here, Ken. That's all right, just...

1:25:59 > 1:26:00That's that one.

1:26:00 > 1:26:02They can go on there. A few more.

1:26:04 > 1:26:07- That's it.- One more?- "One more"?

1:26:07 > 1:26:10- How many people are eating? - It's a salmon portion, chef.

1:26:10 > 1:26:11Bit more.

1:26:11 > 1:26:13Keep going.

1:26:13 > 1:26:16And then we just put some of these little nigella seeds over the top,

1:26:16 > 1:26:18which I absolutely love.

1:26:18 > 1:26:21That'll do. That'll do, I'll let you off.

1:26:21 > 1:26:24And then, you've got some of this ketchup,

1:26:24 > 1:26:29which is a great way to use up the skins of the cucumber, as well.

1:26:30 > 1:26:35Cos it goes into this weird texture, with the vinegar...

1:26:35 > 1:26:36and the, er...

1:26:38 > 1:26:41..the salt and sugar makes it taste great.

1:26:41 > 1:26:45So you've got the little pickled cucumber to go with it.

1:26:45 > 1:26:47Like that.

1:26:47 > 1:26:50You've got some of this mayonnaise to go with it as well.

1:26:50 > 1:26:54Bit of mustard mayonnaise, sits on the side.

1:26:54 > 1:26:56Some of your bread.

1:26:57 > 1:26:59On the top, like that.

1:27:01 > 1:27:03There you have it.

1:27:03 > 1:27:06Just a simple little gravlax.

1:27:06 > 1:27:09- Dive in.- Thank you!

1:27:09 > 1:27:10Ooh!

1:27:12 > 1:27:14- You get to try this as well. - Looks great.

1:27:14 > 1:27:18So, with the bread, and have a taste,

1:27:18 > 1:27:20- with the pickle as well, to go with it.- Thank you.

1:27:22 > 1:27:23Right...

1:27:24 > 1:27:26- Tell us- what you think. Yes.

1:27:26 > 1:27:29With a little pickled cucumber as well.

1:27:29 > 1:27:32You can tell it's your first time on the show, Ken.

1:27:32 > 1:27:35You've got to understand, it's every person for himself on this show.

1:27:35 > 1:27:37Don't wait.

1:27:37 > 1:27:39Dive in.

1:27:39 > 1:27:42- It's a lovely combination, that. - Yeah.- Mmm!

1:27:43 > 1:27:44Happy with that?

1:27:44 > 1:27:47It's just nice and simple, but it's always that half and half,

1:27:47 > 1:27:49- salt and sugar, to make. Nice and simple.- That's beautiful!

1:27:49 > 1:27:50Now, if anyone's just waking up,

1:27:50 > 1:27:53- Call The Midwife's back on our screens?- It is!

1:27:53 > 1:27:55- New series, series four? - Series four, and I think

1:27:55 > 1:27:58it's going to be on a Sunday night in the next two or three weeks.

1:27:58 > 1:28:00Yeah, and it runs for, what, you've got nine episodes?

1:28:00 > 1:28:03We've had the Christmas special, so that's the nine in total.

1:28:03 > 1:28:05But eight in the series, yeah.

1:28:05 > 1:28:07And a new series on the horizon as well? Series five?

1:28:07 > 1:28:10Yeah, series five is commissioned, so we'll start filming that in May.

1:28:10 > 1:28:12- For next year. - That's going to keep you busy.

1:28:12 > 1:28:14Nathan's opening about another 15 restaurants,

1:28:14 > 1:28:16Ken's opening about another 26 restaurants,

1:28:16 > 1:28:19and I'm got a load of washing up to do, it's great, isn't it?

1:28:23 > 1:28:25Proof that sometimes,

1:28:25 > 1:28:27it really is the simple things in life that are best.

1:28:27 > 1:28:29It looked great.

1:28:29 > 1:28:31Sadly, that's all we have time for this morning.

1:28:31 > 1:28:34I hope you've enjoyed taking a look back at some of

1:28:34 > 1:28:36the fantastic recipes from the Saturday Kitchen archives.

1:28:36 > 1:28:40I sure have. Thanks for watching, and I'll see you again next week.