29/01/2017

0:00:02 > 0:00:05Good morning. It's time again for creative cooking, great food and enthusiastic chefs.

0:00:05 > 0:00:08So, sit back and enjoy as we dish up another portion of

0:00:08 > 0:00:10Saturday Kitchen Best Bites.

0:00:31 > 0:00:34Top chefs, stunning cookery, hungry celebrities

0:00:34 > 0:00:37and a couple of omelettes - if you can call them that -

0:00:37 > 0:00:39lie ahead in the next 90 minutes.

0:00:39 > 0:00:40Coming up on today's show...

0:00:40 > 0:00:44James Martin bakes his ultimate scones and serves them with jam

0:00:44 > 0:00:46and clotted cream for American actress Jennifer Carpenter.

0:00:46 > 0:00:49Tom Kitchin gets patriotic with his take on

0:00:49 > 0:00:51the Scottish staple - haggis.

0:00:51 > 0:00:54He rolls the haggis in pork skin before steam-cooking it

0:00:54 > 0:00:57and serving it with pickled neeps and crispy tatties.

0:00:57 > 0:00:59Plus, Bulgarian firecracker Silvena Rowe is in

0:00:59 > 0:01:02the kitchen once again, and she puts James in his place.

0:01:02 > 0:01:06She makes sure he's pulling his weight as he helps her cook up

0:01:06 > 0:01:10scallops and black pudding with a potato, celery and apple mash.

0:01:10 > 0:01:13Two of the capital's top chefs - Aggi Sverrisson and

0:01:13 > 0:01:17Jason Atherton - go into battle at the Omelette Challenge hobs.

0:01:17 > 0:01:19Jason is determined

0:01:19 > 0:01:22to avoid disqualification as he looks to move up the board.

0:01:22 > 0:01:25Then it's over to Judy Joo, who's combining some of

0:01:25 > 0:01:29the wonderful flavours of Korea to create a mouthwatering meal.

0:01:29 > 0:01:31She's cooking up her ultimate Korean fried chicken

0:01:31 > 0:01:34with a pickled radish and a duo of tasty sauces.

0:01:34 > 0:01:37Believe me, it looks great.

0:01:37 > 0:01:40And finally, the wonderful Emma Willis faces her food heaven

0:01:40 > 0:01:42or food hell.

0:01:42 > 0:01:43Did she get food heaven -

0:01:43 > 0:01:47herb-crusted rack of lamb with potatoes and spinach timbale?

0:01:47 > 0:01:49Or did she end up facing her food hell -

0:01:49 > 0:01:52honey confit duck legs with puy lentils?

0:01:52 > 0:01:55You can find out what she got at the end of the show.

0:01:55 > 0:01:57But first, over to Tristan Welch.

0:01:57 > 0:01:58A chef who, over the years,

0:01:58 > 0:02:01worked for the likes of Gordon Ramsay, Gary Rhodes

0:02:01 > 0:02:05and Michel Roux Jr before commanding his own award-winning kitchen.

0:02:05 > 0:02:08That's quite an impressive CV.

0:02:08 > 0:02:11Well, here he is cooking with a brown paper bag.

0:02:11 > 0:02:12Over to you, Tristan.

0:02:12 > 0:02:14- In a bag, this stuff? - In a bag, yeah.

0:02:14 > 0:02:17No, it's a beautiful way of cooking, actually.

0:02:17 > 0:02:19We're going to take some fantastic bacon,

0:02:19 > 0:02:20which I've actually cured myself.

0:02:20 > 0:02:24- Cured yourself?- Yeah. - This is a dry cured?

0:02:24 > 0:02:25Yeah, absolutely.

0:02:25 > 0:02:32So what we do is we take a belly of pork and rub some salt,

0:02:32 > 0:02:35sugar, herbs and all that sort of stuff into it.

0:02:35 > 0:02:37So "dry" meaning it's actually just the dry salt.

0:02:37 > 0:02:39- And wet cure, you would put water in it?- A brine, yeah.

0:02:39 > 0:02:42You make a brine, you add some water to it and sit it in there nicely.

0:02:42 > 0:02:44We're going to take a nice chunk of that.

0:02:44 > 0:02:47- This is the reason why I think... I don't know what you think... - That's beautiful, isn't it?

0:02:47 > 0:02:50But dry-cured bacon is always better than a wet-cured bacon?

0:02:50 > 0:02:53Yeah, well, no moisture comes out when you cook it.

0:02:53 > 0:02:55Basically, you're not adding anything else to it

0:02:55 > 0:02:57other than the seasoning.

0:02:57 > 0:02:59But if you're curing it in a brine,

0:02:59 > 0:03:02what you're doing is, essentially, you're adding water to it.

0:03:02 > 0:03:04Also, you're paying for water at the end of the day,

0:03:04 > 0:03:05aren't you, really?

0:03:05 > 0:03:08- And as a Yorkshireman, you won't do that, will you?- Exactly.

0:03:08 > 0:03:10No way, no way. Right, what else we got going?

0:03:10 > 0:03:12I've got this fantastic bacon there.

0:03:12 > 0:03:14I've put it into cold chicken stock.

0:03:14 > 0:03:17We bring it up gently - the reason for that being

0:03:17 > 0:03:19- it's going to take some of the salt out of it.- OK.

0:03:19 > 0:03:21And while that's coming up,

0:03:21 > 0:03:23I'm going to trim these carrots up a bit.

0:03:23 > 0:03:24Now, if you go to your butcher's,

0:03:24 > 0:03:27you can find a whole piece of bacon like that, you could easily buy it.

0:03:27 > 0:03:30- But it's belly pork that you've used there?- Yeah, but do you know what?

0:03:30 > 0:03:33- It's so easy to do yourself at home. - Right.

0:03:33 > 0:03:36You just take a little tray like this, a little bit of salt,

0:03:36 > 0:03:38sugar, some herbs and spices on the bottom.

0:03:38 > 0:03:42- Yeah.- And then place your pork belly on top of it.

0:03:42 > 0:03:45Turn it over every day for four days. Then what we do,

0:03:45 > 0:03:47we hang it for another four days in the wine cellar.

0:03:47 > 0:03:48If you haven't got a wine cellar...

0:03:48 > 0:03:51You're preparing it a bit in advance. That's eight days.

0:03:51 > 0:03:52How much time has everyone got?

0:03:52 > 0:03:54Don't know if they've got eight days.

0:03:54 > 0:03:57Yeah, but it's worth the wait. It's worth the wait.

0:03:57 > 0:03:59Look at the marbling and the colour on it.

0:03:59 > 0:04:02You don't see that every day. That's just beautiful.

0:04:02 > 0:04:04- What part of the pig is that, then? - It's underneath the belly.

0:04:04 > 0:04:06- The belly bit.- Oh, that's why it's called pork belly.

0:04:06 > 0:04:08Right. I'm a slow learner.

0:04:08 > 0:04:10LAUGHTER

0:04:10 > 0:04:12Does what's it says on the tin.

0:04:12 > 0:04:14It's the bit that does the least amount of work -

0:04:14 > 0:04:17that's why it's got a percentage of fat that's increased.

0:04:17 > 0:04:19- Ah, I see.- It's basically half fat to meat.

0:04:19 > 0:04:21Exactly. That's the reason why I like it.

0:04:21 > 0:04:23It's got that great meat-to-fat ratio.

0:04:23 > 0:04:25And also, it's got a great rind.

0:04:25 > 0:04:27And I think part of the beauty of bacon is that fantastic

0:04:27 > 0:04:29gelatinous sticky rind you get on it.

0:04:29 > 0:04:31Shall we have a RIND of applause now, shall we?

0:04:31 > 0:04:33Rind of applause. Thank you very much.

0:04:35 > 0:04:36Right.

0:04:36 > 0:04:38Right, so, in the bottom there's some carrots

0:04:38 > 0:04:39and there's some celery.

0:04:39 > 0:04:41We're just going to pop it in the bag here as well.

0:04:41 > 0:04:43Don't stand on celery.

0:04:43 > 0:04:45LAUGHTER

0:04:45 > 0:04:47- How can I work with this?- Go on.

0:04:47 > 0:04:50Right. So, we're going to remove our bacon from the pan now.

0:04:50 > 0:04:51It's just lightly blanched.

0:04:51 > 0:04:54I'll tell you what, this stock is perfect for pea and ham soup.

0:04:54 > 0:04:55If you keep this stock nice and hot...

0:04:55 > 0:04:57This is chicken stock you've got there?

0:04:57 > 0:05:00Yeah, just chicken stock, but it's flavoured with bacon now.

0:05:00 > 0:05:03Keep that stock nice and hot, pour it over some frozen...

0:05:03 > 0:05:05Put some frozen peas in a blender, pour it over some frozen peas,

0:05:05 > 0:05:07blend it up, instant pea and ham soup.

0:05:07 > 0:05:09Yeah, exactly. You can take the trimmings of that

0:05:09 > 0:05:13- and put it through it as well, if you want to.- There's no trimmings on this. It's all good.

0:05:13 > 0:05:17The bacon's dry. We're just going to rub a little bit of oil on it

0:05:17 > 0:05:21and that's going to help it cook nice and evenly on all sides.

0:05:21 > 0:05:24Now, this doing this thing in a bag, it's not a specific bag -

0:05:24 > 0:05:27it's just like a normal brown paper bag?

0:05:27 > 0:05:29It's actually from the greengrocer down the road from me.

0:05:29 > 0:05:31That's it. I think it's got a fantastic flavour.

0:05:31 > 0:05:33It's going to hold in that beautiful moisture and give it

0:05:33 > 0:05:36that slight woodiness of flavour.

0:05:36 > 0:05:38You'll taste it in a minute.

0:05:38 > 0:05:40It's cooking it en papillote, which we've done before -

0:05:40 > 0:05:43- it's done in tinfoil or greaseproof paper.- Yeah. This is proper en papillote.

0:05:43 > 0:05:45This is "paper-bag-lote."

0:05:45 > 0:05:46This is home brewed.

0:05:46 > 0:05:50This is beer I've brewed myself at the restaurant.

0:05:50 > 0:05:52It's gold dust here.

0:05:52 > 0:05:54- Wow!- Look at that. It's beautiful.

0:05:54 > 0:05:56He didn't really - he just peeled the label off on the way here.

0:05:56 > 0:05:58Get out of it. James, just taste that.

0:05:58 > 0:06:01That has got so much love and care in it.

0:06:01 > 0:06:03We're going to pop this in the oven, about 130 degrees.

0:06:03 > 0:06:06- Is it a beer or a lager? - It's an ale. It's a proper ale.

0:06:06 > 0:06:09- OK.- It says "1066" on the side.

0:06:09 > 0:06:11It's the bottle of Hastings! Come on!

0:06:11 > 0:06:13LAUGHTER

0:06:13 > 0:06:14Are we still on?

0:06:16 > 0:06:20- I'm just prepping up these little onions.- Yes.

0:06:20 > 0:06:22You want them just basically cut in half and just opened out a bit.

0:06:22 > 0:06:24This is a great quick vegetable.

0:06:24 > 0:06:26If you've got these small, little onions, you just peel them,

0:06:26 > 0:06:30cut them in half, and make sure the root end is cut off,

0:06:30 > 0:06:33so when they cook they'll separate into these beautiful little pieces,

0:06:33 > 0:06:35and they're so sweet and flavoursome.

0:06:35 > 0:06:37They take a couple of seconds to saute off.

0:06:37 > 0:06:39- You'll see how quick.- There you are.

0:06:39 > 0:06:42- You're basically just opening these out?- Yeah.- No need to chop them.

0:06:42 > 0:06:45No, no need to chop. Just like that.

0:06:45 > 0:06:47You don't need to open up that much cos you can see there

0:06:47 > 0:06:50where they're just opening up gradually as the heat hits the pan.

0:06:50 > 0:06:53We're cooking that for how long in the oven? Cos I missed that.

0:06:53 > 0:06:56That takes about two and a half, three hours.

0:06:56 > 0:07:00And that pork is going to go all sticky and gelatinous

0:07:00 > 0:07:03and get that real beautiful saltiness in the bacon out.

0:07:03 > 0:07:05And it'll go into the carrots, as well,

0:07:05 > 0:07:06and the beer'll help it steam.

0:07:06 > 0:07:08Bacon in Chinese cooking?

0:07:08 > 0:07:10Of course, we invented it.

0:07:10 > 0:07:11You invented it?

0:07:13 > 0:07:14Honestly.

0:07:14 > 0:07:16You've got bacon in there.

0:07:16 > 0:07:18You can cook that way with chicken, I suppose as well.

0:07:18 > 0:07:20You just reduce the cooking time down a bit.

0:07:20 > 0:07:21Oh, yeah, you can do it with anything.

0:07:21 > 0:07:23You can even do it with sausages, I suppose.

0:07:23 > 0:07:26Something like that, chicken breast, anything.

0:07:26 > 0:07:29Did you really invent... Did you really invent bacon?

0:07:29 > 0:07:31- I think he's joking.- All right.

0:07:31 > 0:07:34Cos I thought Gary Rhodes invented bacon.

0:07:34 > 0:07:37Well, the Chinese pretty much invented everything.

0:07:37 > 0:07:39Football, apparently, as well. It was the latest thing, wasn't it?

0:07:39 > 0:07:42They invented ice cream - I know that.

0:07:42 > 0:07:44Some more of your home brew in there.

0:07:44 > 0:07:46Some of the old home brew in there, yeah.

0:07:46 > 0:07:48Incidentally, that's not for sale,

0:07:48 > 0:07:50otherwise I'd get in so much trouble.

0:07:50 > 0:07:53And then we're just going to finish off with a little bit of cream.

0:07:53 > 0:07:54- OK.- First of all I'll bring my...

0:07:54 > 0:07:56If you don't mind just popping a bit of cream in the pan?

0:07:56 > 0:07:58Yeah, I'll do that.

0:07:58 > 0:08:02- Just double cream in there, yeah? - Yeah, just a dash of double cream.

0:08:02 > 0:08:04And this is the exciting bit.

0:08:04 > 0:08:07We've got our pork here, which has been...

0:08:07 > 0:08:09It's a great way... You can take it to the table, actually.

0:08:09 > 0:08:12- Serve it like that. - You could. In fact, should we?

0:08:12 > 0:08:15- Probably not.- All right.

0:08:15 > 0:08:18- Stick it out. - Such a chicken, honestly.

0:08:18 > 0:08:21So open it up there and you've got that fantastic aroma about it.

0:08:21 > 0:08:22Looks good to me.

0:08:22 > 0:08:24And the carrots have taken on that beautiful flavour as well.

0:08:24 > 0:08:27Do you want me to season that off for you while you do...?

0:08:27 > 0:08:30- If you wouldn't mind, please, Chef. - There you go.

0:08:30 > 0:08:31And now I'm just going to carve it.

0:08:31 > 0:08:33Crikey, that is hot.

0:08:33 > 0:08:37And a nice, easy way to carve it is to just turn it on its back.

0:08:37 > 0:08:38Skin-side down.

0:08:38 > 0:08:41We're getting a lovely smell over here, aren't we?

0:08:41 > 0:08:42Will the fat crispen up or not?

0:08:42 > 0:08:45No, the fat won't crispen up. I don't want the fat crispy.

0:08:45 > 0:08:46I want it sticky and gelatinous.

0:08:46 > 0:08:48All that flavour is going to stick to the carrots and the rest of

0:08:48 > 0:08:50the onions and stuff like that.

0:08:50 > 0:08:52- There you go. - I'm just going to take a spoon here.

0:08:52 > 0:08:54Going to serve up a...

0:08:54 > 0:08:58Serve it up now. I'll put the onions and the carrots on there as well.

0:08:58 > 0:09:00They cook quite quickly, those onions.

0:09:00 > 0:09:02They look like they've got a nice, little bite to them.

0:09:02 > 0:09:05They're so sweet. And that beer just gives it a little bitterness.

0:09:05 > 0:09:08For me, that's what onions are about.

0:09:08 > 0:09:10Fantastically sweet.

0:09:10 > 0:09:14Some of these carrots and celery, you can just see there,

0:09:14 > 0:09:15oozing with flavour there.

0:09:15 > 0:09:17Some celery as well.

0:09:17 > 0:09:19Put that on there.

0:09:19 > 0:09:23We turn this bacon up over like so.

0:09:23 > 0:09:25Pop it on top.

0:09:25 > 0:09:27Oh, dear!

0:09:27 > 0:09:29I forgot a grate of nutmeg over the onions - that's always nice.

0:09:29 > 0:09:31- No, I've got it. - Thank you very much.

0:09:31 > 0:09:33- I'll clean that for you.- Lovely.

0:09:33 > 0:09:36Just a grate of nutmeg cos I think onions and nutmeg

0:09:36 > 0:09:38marry so well with it.

0:09:38 > 0:09:40And there we are. Bacon in a bag.

0:09:40 > 0:09:42- Easy as that.- Fantastic.

0:09:47 > 0:09:49It looks absolutely delicious. There you go.

0:09:49 > 0:09:51It tastes nice and sticky.

0:09:51 > 0:09:53There you go. Dive into that.

0:09:53 > 0:09:56- I'll tell you what. Absolutely... God, look at that!- Proper grub.

0:09:56 > 0:09:58There you go. Dive into that.

0:09:58 > 0:10:00But the idea is that keeping that fat on there,

0:10:00 > 0:10:03it doesn't become crispy, it becomes sticky.

0:10:03 > 0:10:05It becomes sticky and it's going to help the onions

0:10:05 > 0:10:07and all the other flavours come together beautifully.

0:10:07 > 0:10:10- What are you girls having? - We'll wait for you.

0:10:12 > 0:10:15- What do you reckon? - Oh, that is wonderful!

0:10:15 > 0:10:17- Worth the effort?- Yeah.

0:10:17 > 0:10:21I mean, I drove from Aberdeen this morning - it was worth it.

0:10:21 > 0:10:23Literally, you don't have to...

0:10:23 > 0:10:26If you don't have your own sort of stuff, you can go to a butcher's,

0:10:26 > 0:10:28- get the dry-cured. - Get the dry-cured bacon.

0:10:28 > 0:10:30I think it's far superior to any wet-cured bacon.

0:10:30 > 0:10:32But, yeah, your butcher's, they'll sell you

0:10:32 > 0:10:35a beautiful slab of bacon like that, and it's so versatile, really.

0:10:35 > 0:10:36A great way to use up that stock as well.

0:10:36 > 0:10:38- Happy with that, guys? - That's amazing.

0:10:42 > 0:10:45I think you can safely say Tristan's got that one in the bag.

0:10:45 > 0:10:47HE CHUCKLES

0:10:47 > 0:10:48You can have that one, Tim Vine.

0:10:48 > 0:10:51Coming up, James serves up traditional scones with jam

0:10:51 > 0:10:53and clotted cream for actress Jennifer Carpenter.

0:10:53 > 0:10:57But first, it's over to Rick Stein, who's off to Borough Market

0:10:57 > 0:11:00in London and then he dishes up the perfect poached hake.

0:11:05 > 0:11:08All my chef friends, when they heard I was making this programme

0:11:08 > 0:11:13about the food of Britain, said I had to see Borough Market.

0:11:13 > 0:11:17It's been here since medieval times when drovers weren't allowed

0:11:17 > 0:11:20to take their cattle across the Thames and into the City.

0:11:20 > 0:11:23But we miss something, a lot of us chefs in Britain,

0:11:23 > 0:11:26that we don't have markets like this to inspire us.

0:11:26 > 0:11:30And, really, what cooking is all about is products.

0:11:30 > 0:11:32I mean, this is the first time I think I've ever been to a market

0:11:32 > 0:11:34in this country where I've thought,

0:11:34 > 0:11:37"This is like France. This is like Italy."

0:11:39 > 0:11:44I know this isn't British, but it's an addiction of mine. Iberico ham.

0:11:44 > 0:11:47The flavour of these air-dried hams from the Iberico black pig

0:11:47 > 0:11:50is a combination of slight tartness and sweetness,

0:11:50 > 0:11:54which largely comes from a diet of acorns.

0:11:54 > 0:11:57And look at the quality of this lamb from the Lakeland Fells.

0:11:57 > 0:12:00The depth of colour. It's almost like mutton.

0:12:00 > 0:12:02And this fish was really interesting.

0:12:02 > 0:12:05Brilliant fish. I mean, look at this wild sea trout.

0:12:05 > 0:12:08But this is from the North West, too.

0:12:08 > 0:12:11I asked Les Salisbury, why bring it down here?

0:12:11 > 0:12:13It makes me happy being able to do what I do on here -

0:12:13 > 0:12:15putting this selection of fish on.

0:12:15 > 0:12:18Whereas up north, it's just like you're selling your cod,

0:12:18 > 0:12:21your haddock, your plaice, and that's all you can sell, really.

0:12:21 > 0:12:24Don't you think we should have markets like this all over the country?

0:12:24 > 0:12:27I think that would be nice, yeah. Yeah.

0:12:27 > 0:12:30They do all over Europe. I've seen lovely markets in France.

0:12:30 > 0:12:33It's just up north, we seem to struggle.

0:12:33 > 0:12:35Do you think the people are more adventurous down here?

0:12:35 > 0:12:37They are more adventurous here.

0:12:37 > 0:12:40They don't mind trying things for the first time.

0:12:40 > 0:12:43Take hake, for example. It's a lovely fish.

0:12:43 > 0:12:46But I'm sure with attractive markets like this everywhere,

0:12:46 > 0:12:48there'd be no problem.

0:12:48 > 0:12:52This is Manze's, the oldest eel and pie shop in London.

0:12:52 > 0:12:56They're an Italian family who've been here since 1878.

0:12:58 > 0:13:01There used to be loads of these eel and pie shops in London,

0:13:01 > 0:13:04but now they're an endangered species.

0:13:04 > 0:13:08Can I have one pie, mash, liquor and eels?

0:13:08 > 0:13:11And could I have a cold sarsaparilla, as well?

0:13:11 > 0:13:15This isn't the sort of food you'd want to eat in a smart restaurant.

0:13:15 > 0:13:17But here, with the Victorian tiles,

0:13:17 > 0:13:22long benches and marble-topped tables, it seemed just right.

0:13:22 > 0:13:24So, this is esoteric stuff.

0:13:24 > 0:13:27Why? Pie, mash, liquor and eels.

0:13:27 > 0:13:30First of all, it was eel pie.

0:13:30 > 0:13:32But the long-nosed eels in the Thames died out in

0:13:32 > 0:13:34the Industrial Revolution.

0:13:34 > 0:13:37They carried on making meat pies. The mash was always with it.

0:13:37 > 0:13:41But the liquor was the cooking juice from the eels.

0:13:41 > 0:13:44Then, if you wanted, you could have the eels as a side order,

0:13:44 > 0:13:46which is what I've just had today - and very nice it is, too.

0:13:48 > 0:13:51What I find really interesting - I've been here for an hour now -

0:13:51 > 0:13:54is just looking at the different types of people in the queue.

0:13:54 > 0:13:57Yep. You've got long benches and you'll have someone that's not got

0:13:57 > 0:14:00a bean, basically, sitting next to you.

0:14:00 > 0:14:03Someone that's just come over in a taxi from the City and it's,

0:14:03 > 0:14:06"Shove along a bit, mate," "Right, OK, not a problem.

0:14:06 > 0:14:08And they'll sit there, and that's how they carry on.

0:14:08 > 0:14:10They don't just come in once in a blue moon.

0:14:10 > 0:14:12Some of them are in twice, three times a week for it.

0:14:12 > 0:14:15They come in and meet their friends and things like this,

0:14:15 > 0:14:16sort of like a social gathering.

0:14:16 > 0:14:18Young mums bring their kids in,

0:14:18 > 0:14:20wean them off of the milk and onto the mash and liquor

0:14:20 > 0:14:24and away they go, so another generation of customers is born.

0:14:27 > 0:14:30Now then, just because most of this series is about everything

0:14:30 > 0:14:35but fish, don't get any idea that it's still not my first love.

0:14:35 > 0:14:38And, actually, hake is one of my favourite fish.

0:14:38 > 0:14:40It's a member of the cod family.

0:14:40 > 0:14:43We eat too much cod and not enough hake.

0:14:43 > 0:14:46And it's a shame, to me - we ought to eat more.

0:14:46 > 0:14:50There's plenty of hake fishing going on off the coast of Ireland

0:14:50 > 0:14:53and the coast of Cornwall, particularly, but all the fish,

0:14:53 > 0:14:58sadly, is going into Spanish trawlers and straight over to Spain.

0:14:58 > 0:14:59Why don't we eat it?

0:14:59 > 0:15:02Well, this dish will, I hope, help you

0:15:02 > 0:15:04to understand what a great fish it is.

0:15:06 > 0:15:10So, this is a poached fillet of hake with a sauce verte -

0:15:10 > 0:15:11green sauce, that is -

0:15:11 > 0:15:13and butter beans with chilli in them.

0:15:13 > 0:15:15It's such a great combination

0:15:15 > 0:15:18and doesn't half go down well in the restaurant.

0:15:18 > 0:15:20First, to make the sauce verte.

0:15:20 > 0:15:21You get some green herbs

0:15:21 > 0:15:24like chervil, chives, tarragon, parsley,

0:15:24 > 0:15:26and green leaves, like lamb's lettuce,

0:15:26 > 0:15:29and just blanch them briefly in boiling water.

0:15:29 > 0:15:31Then drop them into a colander

0:15:31 > 0:15:34and put it under the cold water tap to set the colour.

0:15:34 > 0:15:38Squeeze the moisture out of them and drop them into the blender.

0:15:38 > 0:15:41So, first of all, some mild French mustard.

0:15:41 > 0:15:42And now garlic.

0:15:42 > 0:15:46And next to some lemon juice, just to tarten everything up,

0:15:46 > 0:15:48about the juice of half a lemon.

0:15:48 > 0:15:52And a couple of egg yolks to bind everything up.

0:15:52 > 0:15:54And a good pinch of salt.

0:15:56 > 0:15:59Lid on. And now for the olive oil.

0:15:59 > 0:16:02This is one of my favourite sauces for poached fish.

0:16:02 > 0:16:05It's just all those herbs just very lightly blanched.

0:16:05 > 0:16:07You can taste everything in them.

0:16:07 > 0:16:09And, in fact, hake is a perfect fish for poaching.

0:16:09 > 0:16:11Everybody goes for salmon, but its dense texture

0:16:11 > 0:16:15is quite similar to salmon, and it works just as well.

0:16:15 > 0:16:18It's very pleasing to have a poached white fish.

0:16:18 > 0:16:21You can serve this cold, as well. It's extremely nice like that.

0:16:21 > 0:16:23There we are. That's done.

0:16:26 > 0:16:27So next, to poach the fish.

0:16:27 > 0:16:30I've just made a very simple court bouillon

0:16:30 > 0:16:34with some parsley stalks, onions, black peppercorns and water.

0:16:34 > 0:16:35Now, it's very, very gentle poaching

0:16:35 > 0:16:37because it's such a soft fish.

0:16:37 > 0:16:41And the butter beans - these are rather plump Spanish ones.

0:16:43 > 0:16:45And I'm mixing them with some chopped tomato and chilli,

0:16:45 > 0:16:48and a great deal of parsley.

0:16:48 > 0:16:50Some salt.

0:16:50 > 0:16:52And my favourite white pepper is called Wynad,

0:16:52 > 0:16:54and it is from Kerala in India.

0:16:54 > 0:16:58And finally, some really good Spanish olive oil.

0:16:58 > 0:17:00This is a great combination.

0:17:00 > 0:17:02I just warm it all through very gently.

0:17:02 > 0:17:06I don't want to dispel any of those fresh flavours.

0:17:06 > 0:17:08Now, the fillets of hake are done.

0:17:08 > 0:17:10I like presenting fish like this -

0:17:10 > 0:17:12peeling off the skin at the last minute.

0:17:12 > 0:17:15It leads a lovely sheen on the fish.

0:17:17 > 0:17:22And finish with the beans and a nice spoonful of sauce verte.

0:17:24 > 0:17:26People are always asking me what my food is all about,

0:17:26 > 0:17:27what is it like,

0:17:27 > 0:17:30and I would say this dish is what my food is like.

0:17:30 > 0:17:32It's sort of quintessential me.

0:17:32 > 0:17:34When I'm travelling around the country

0:17:34 > 0:17:36having not always wonderful food,

0:17:36 > 0:17:38this is the sort of thing I'm thinking about,

0:17:38 > 0:17:41you know, because it's sort of delicate and it's fun, really.

0:17:41 > 0:17:44You look at it and you think, "Oh, I'd love to eat that."

0:17:44 > 0:17:45This is it.

0:17:50 > 0:17:52And there are plenty more hake recipes

0:17:52 > 0:17:55on the Saturday Kitchen website if you fancy trying it this weekend.

0:17:55 > 0:17:57Now, for my masterclass this week I'm going to help you

0:17:57 > 0:17:59and help out one of our viewers.

0:17:59 > 0:18:01Pam Cousins - she e-mailed us to say,

0:18:01 > 0:18:03"What's the perfect way of making scones?"

0:18:03 > 0:18:05Now, a lot of people are into baking in the UK.

0:18:05 > 0:18:08Well, this is my sort of idea of making scones.

0:18:08 > 0:18:10- Now, you probably don't know what I'm talking about, do you?- No.

0:18:10 > 0:18:12Well, I'm going to make these scones.

0:18:12 > 0:18:15Now, this is plain flour - this is not a strong flour.

0:18:15 > 0:18:17450g of plain flour.

0:18:17 > 0:18:2075g of butter.

0:18:20 > 0:18:23I use firm butter for this one - not room-temperature butter.

0:18:23 > 0:18:2675g of caster sugar.

0:18:26 > 0:18:29And then, instead of using self-raising flour,

0:18:29 > 0:18:31which is basically plain flour and baking powder,

0:18:31 > 0:18:32I actually like to make my own.

0:18:32 > 0:18:37So I use 450g of flour, five teaspoons of baking powder,

0:18:37 > 0:18:39pinch of salt

0:18:39 > 0:18:41and then you rub this together with your fingers.

0:18:41 > 0:18:44Now, this is how I got into cooking when I was a young kid

0:18:44 > 0:18:47because my grandmother used to sit and watch Coronation Street

0:18:47 > 0:18:50for half an hour whilst rubbing butter and flour together

0:18:50 > 0:18:53with her fingers to make things like parkin

0:18:53 > 0:18:55and Yorkshire curd tarts.

0:18:55 > 0:18:57You are looking at me with this blank expression on your face.

0:18:57 > 0:18:59You're speaking another language.

0:18:59 > 0:19:04But the idea is whenever you make anything that's pastry related,

0:19:04 > 0:19:06you rub it in by hand.

0:19:06 > 0:19:08The minute you start to make it by machine...

0:19:08 > 0:19:11It's different to making bread. Bread, you would use a machine.

0:19:11 > 0:19:13This one, you want to get it nice and light,

0:19:13 > 0:19:15and because you want the texture quite delicate,

0:19:15 > 0:19:16it's this process that you get,

0:19:16 > 0:19:20by rubbing the butter and the flour together by hand,

0:19:20 > 0:19:22it works the flour less,

0:19:22 > 0:19:24and as it works the flour less, it becomes nice and short.

0:19:24 > 0:19:26This is exactly what's wrong with America,

0:19:26 > 0:19:29because we go to the freezer section in the grocery store

0:19:29 > 0:19:32and you open up and there's your pie crusts, et cetera.

0:19:32 > 0:19:35No, you've got to do it, and it doesn't take long.

0:19:35 > 0:19:39This will take about three or four minutes to do this.

0:19:39 > 0:19:42But it is great to get kids involved in it and stuff like that.

0:19:42 > 0:19:43But the idea if it is...

0:19:43 > 0:19:45This is how I, like I was saying, learned

0:19:45 > 0:19:47to cook when I was a young kid, by watching my parents do this.

0:19:47 > 0:19:49You're making me feel bad about my childhood,

0:19:49 > 0:19:51like I missed out on something really important.

0:19:51 > 0:19:53Well, you had things very, very different to that.

0:19:53 > 0:19:55I mean, we mentioned the fried food,

0:19:55 > 0:19:57but what is this about biscuits and gravy?

0:19:57 > 0:19:58Oh, yeah, I love biscuits and gravy.

0:19:58 > 0:20:02My grandfather used to spend, like, two hours putting on a show

0:20:02 > 0:20:04like he was making the most elaborate dish in the world.

0:20:04 > 0:20:07But it was the easiest thing in the world to make.

0:20:07 > 0:20:11It was just regular biscuit and then a white gravy that goes over it,

0:20:11 > 0:20:12and it's a morning dish.

0:20:12 > 0:20:15You put a sausage in the gravy.

0:20:15 > 0:20:17Why you making that face? It's delicious.

0:20:17 > 0:20:20- Is it?! - I should cook it for you sometime.

0:20:20 > 0:20:22- It is actually quite healthy, too. - Really?

0:20:22 > 0:20:24Because he uses veggie sausage and a skimmed milk.

0:20:24 > 0:20:26- But it is amazing. - Sounds even more delicious.

0:20:26 > 0:20:29You're really selling it there.

0:20:29 > 0:20:31You're really selling it there, yeah.

0:20:31 > 0:20:35- Biscuits and gravy, it is really popular in the South.- Is it?- Yes.

0:20:35 > 0:20:37These are popular all over the UK, scones,

0:20:37 > 0:20:41but it's how you serve them that makes it a little bit controversial.

0:20:41 > 0:20:43Do you put the jam on the bottom or the jam on the top?

0:20:43 > 0:20:45But we'll get on to that once I have made them.

0:20:45 > 0:20:47At this point, you can pop the sultanas in there if you want,

0:20:47 > 0:20:50but all the crumb is gone. And then I...

0:20:50 > 0:20:53This is also a thing - I put two medium-sized eggs in here.

0:20:53 > 0:20:55Some people don't put eggs in.

0:20:55 > 0:20:57It does make it slightly shorter, if you want,

0:20:57 > 0:20:59but this is almost like a foolproof recipe.

0:20:59 > 0:21:02135ml of milk,

0:21:02 > 0:21:05and this is where, on our website, it's slightly different.

0:21:05 > 0:21:06So if you do print it off our website,

0:21:06 > 0:21:08there is more milk than you will need -

0:21:08 > 0:21:11there's a little mistake on it.

0:21:11 > 0:21:14So, literally, you bring this together with your hands

0:21:14 > 0:21:16and you slowly add the milk.

0:21:16 > 0:21:19And this is where, over in the US, if you're making this,

0:21:19 > 0:21:20you need to be careful because

0:21:20 > 0:21:22the flours absorb different amounts of liquid.

0:21:22 > 0:21:26So one standard recipe will alter massively

0:21:26 > 0:21:28the different types of flour that you use.

0:21:28 > 0:21:30So that should be about there.

0:21:30 > 0:21:34- I think this show is inspiring me to cook.- Is it?

0:21:34 > 0:21:35It is going to change my life - I just know it.

0:21:35 > 0:21:38Do you think we'll do well in America if we were over there...?

0:21:38 > 0:21:41- Yes, I do.- Do you think so?- Yeah, because no-one knows how to cook!

0:21:41 > 0:21:43Well, Jamie Oliver has tried, I know that,

0:21:43 > 0:21:46but, you know, it's a bit of a struggle, but there you go.

0:21:46 > 0:21:48And then we bring this all together like that.

0:21:48 > 0:21:50And it should be this texture. You see?

0:21:50 > 0:21:52If it's dry when it goes in the oven,

0:21:52 > 0:21:54it's going to be dry when it goes out of the oven,

0:21:54 > 0:21:57so you have got to put a little bit of moisture in there.

0:21:57 > 0:22:00I can see why kids would like this. It makes a mess. A fun mess.

0:22:00 > 0:22:02You bring this together. A tiny bit of flour,

0:22:02 > 0:22:04and this is why a flour shaker is always quite good.

0:22:04 > 0:22:06And mould this together. And just bring this together.

0:22:06 > 0:22:09And I am going to roll it all out and cut it up.

0:22:09 > 0:22:12But we mentioned, you know, after your time in Kentucky,

0:22:12 > 0:22:14you went to this...

0:22:14 > 0:22:17- Is it The Juilliard School in New York?- Yeah.

0:22:17 > 0:22:19It's quite difficult to get into that acting school as well.

0:22:19 > 0:22:21Yeah, they take seven women a year,

0:22:21 > 0:22:23and it's...maybe a 15-minute audition,

0:22:23 > 0:22:26so I guess I just had the best 15 minutes of my life.

0:22:26 > 0:22:29Is that something that you wanted to do, acting, when you were young?

0:22:29 > 0:22:31When I was eight years old, I made a very focused decision

0:22:31 > 0:22:34in an announcement my parents that that was what I was going to do.

0:22:34 > 0:22:36And I never came up with a plan B, so it had to work.

0:22:36 > 0:22:38And that school in particular, was it?

0:22:38 > 0:22:41Well, I guess when I was about 14,

0:22:41 > 0:22:44I started trying to decide what was the best school,

0:22:44 > 0:22:46and Juilliard was always the goal.

0:22:46 > 0:22:48Because you did well before you were there.

0:22:48 > 0:22:51Even before you graduated, you already on Broadway.

0:22:51 > 0:22:53Yeah, I left school to do a Broadway show

0:22:53 > 0:22:56with Liam Neeson and Laura Linney, The Crucible.

0:22:56 > 0:22:59- I got very lucky. I got very lucky. - But then went on...

0:22:59 > 0:23:01After doing Broadway and stuff like that,

0:23:01 > 0:23:04- was that a big steep learning curve for you, Broadway?- Huge!

0:23:04 > 0:23:08Arthur Miller was actually alive and involved in that production,

0:23:08 > 0:23:11so I remember bowing with him on one side and Laura on the other,

0:23:11 > 0:23:14thinking, "I could just die now." I'm glad I didn't die.

0:23:14 > 0:23:17But right after that I moved to Los Angeles

0:23:17 > 0:23:20and started waiting tables, like a good actress does.

0:23:20 > 0:23:23And... Because I couldn't get work!

0:23:23 > 0:23:25- But you hear stories about that. - Yeah.

0:23:25 > 0:23:27But it just so happened to you,

0:23:27 > 0:23:29but, also, it happened quite quickly.

0:23:29 > 0:23:31It did. About a year.

0:23:31 > 0:23:33Because then you went into so many different things.

0:23:33 > 0:23:34But thrillers were the big thing.

0:23:34 > 0:23:36- Quite serious parts, would you say?- Yeah.

0:23:36 > 0:23:39- I guess I'm a really good screamer. - Right.

0:23:39 > 0:23:41I did Exorcism Of Emily Rose,

0:23:41 > 0:23:44and right after that, got into Dexter.

0:23:44 > 0:23:46And Dexter, tell us about Dexter, then,

0:23:46 > 0:23:49- because anybody that doesn't know about it - HUGELY popular.- Yeah.

0:23:49 > 0:23:51I mean, in the States, what, five million people a week?

0:23:51 > 0:23:54I don't know. I don't pay attention to that. It's too much pressure.

0:23:54 > 0:23:57- Nearly as many people who watch this. Nearly as many.- Yeah.

0:23:57 > 0:24:00- But you are on series... - You are about to start on...

0:24:00 > 0:24:03I think March 30th at ten o'clock, you all start watching season six.

0:24:03 > 0:24:07And I'm about eight weeks away from shooting season seven.

0:24:07 > 0:24:09- And that is on the FX channel?- Yeah.

0:24:09 > 0:24:12- Ten o'clock, 30th.- I'm not going to tell you what happens.

0:24:12 > 0:24:15- And you are filming series seven? - Yeah, about to start seven.

0:24:15 > 0:24:18But you play a policewoman in it, and it is based on...

0:24:18 > 0:24:21Anybody that hasn't seen it, it's quite a dark set-up story

0:24:21 > 0:24:23- based on a novel, isn't it, really? - Yeah.

0:24:23 > 0:24:25That's what it started off as.

0:24:25 > 0:24:27Darkly Dreaming Dexter by Jeff Lindsay.

0:24:27 > 0:24:32- So it is best on this character, Dexter, he's a...- Serial killer.

0:24:32 > 0:24:35- Yeah, but he is also works in the police force as a...- Yeah.

0:24:35 > 0:24:37- Blood splatter analyst. - Yes. Blood splatter analyst.

0:24:37 > 0:24:39- Forensic scientist, we call it. - Yeah.

0:24:39 > 0:24:41But the whole lot is based on that.

0:24:41 > 0:24:44I mean, it must have been when they were first bringing it to the air,

0:24:44 > 0:24:47a little bit controversial, but also, you know, people thinking

0:24:47 > 0:24:49"Oh, it might last a series," or stuff like that,

0:24:49 > 0:24:52but not the following that it it's got all over the globe now.

0:24:52 > 0:24:54I never thought it would actually see the light of day.

0:24:54 > 0:24:56I thought I was just shooting the pilot

0:24:56 > 0:24:58and that no-one would actually put a serial killer on TV.

0:24:58 > 0:25:03But, apparently, people really like championing a serial killer.

0:25:03 > 0:25:05It's been a lot of fun and really challenging,

0:25:05 > 0:25:08and I think the sixth season is going to change everything.

0:25:08 > 0:25:12It all kind of... The whole mould of the show breaks down

0:25:12 > 0:25:13at the end of season six,

0:25:13 > 0:25:17and so series seven and eight will be totally different beasts.

0:25:17 > 0:25:19It's something different. That has made him excited

0:25:19 > 0:25:22- cos I know you are a big fan of it, aren't you?- Yeah.

0:25:22 > 0:25:24Right, so, when you've got these scones,

0:25:24 > 0:25:25you, basically, use the cutters,

0:25:25 > 0:25:27put a little bit of flour on it like that

0:25:27 > 0:25:29and just pop them out like that.

0:25:29 > 0:25:31You can see it's quite moist at this point.

0:25:31 > 0:25:34And then what I do is lift these up. Only roll it once.

0:25:34 > 0:25:36Once you've rolled it, cut it,

0:25:36 > 0:25:39re-roll it one more time otherwise you start stuffing it up.

0:25:39 > 0:25:41These bits are good tips.

0:25:41 > 0:25:43You place these on here and you can cook these.

0:25:43 > 0:25:47Because these are great for the kids, but also great for the cook,

0:25:47 > 0:25:49because you can just take little wedges out of them.

0:25:49 > 0:25:51Egg wash.

0:25:51 > 0:25:53Now, what you need to do with this one

0:25:53 > 0:25:57is then just an egg yolk over the top like that.

0:25:57 > 0:26:00- Why? For browning? - Just for browning.

0:26:00 > 0:26:01But what I do is double egg wash.

0:26:01 > 0:26:05So once you've made these, pop them in the fridge

0:26:05 > 0:26:09and allow them to chill for about a good 20 minutes.

0:26:10 > 0:26:14And then egg wash them again just before they go in the oven.

0:26:14 > 0:26:17So these would be chilled, egg washed...again,

0:26:17 > 0:26:18hot oven.

0:26:18 > 0:26:21This is set at 450 degrees Fahrenheit,

0:26:21 > 0:26:23which helps you cos I know you are Fahrenheit over there.

0:26:23 > 0:26:28About 225 in the UK. Gas mark 6 or 7. Quite a high oven.

0:26:28 > 0:26:30- And we end up with these. - Nice!- Scones.

0:26:30 > 0:26:32Now, you need it quite high

0:26:32 > 0:26:34because of the glaze that you get with the egg yolk, you see.

0:26:34 > 0:26:37Now, this is where you get controversial in the UK.

0:26:37 > 0:26:41Do you put the butter on, do you put the cream on...?

0:26:41 > 0:26:43Whatever you put on first.

0:26:43 > 0:26:46But the idea being is you've got these delicate scones.

0:26:46 > 0:26:48Some butter.

0:26:48 > 0:26:50Butter is very good for you.

0:26:50 > 0:26:52I don't know why you gave me that look.

0:26:52 > 0:26:54This is what I've been talking about for years on this show,

0:26:54 > 0:26:57but nobody has ever listened to me, you know what I mean?

0:26:57 > 0:26:59Thank you very much. You can come back again.

0:26:59 > 0:27:00And then we've got the jam.

0:27:00 > 0:27:03This is strawberry jam,

0:27:03 > 0:27:05which we place on here as well.

0:27:05 > 0:27:09Now, some people would put the jam on last.

0:27:09 > 0:27:11But then we've got clotted cream.

0:27:11 > 0:27:14Now, I know you were looking at this wondering what it was.

0:27:14 > 0:27:17Clotted cream has got an origin status,

0:27:17 > 0:27:20which is basically like champagne or Stilton.

0:27:20 > 0:27:22You can only produce champagne and Stilton

0:27:22 > 0:27:24in Stilton or in Champagne.

0:27:24 > 0:27:27Clotted cream, same thing - Devon, Cornwall.

0:27:27 > 0:27:30And you've got clotted cream,

0:27:30 > 0:27:33which is milk that they take out,

0:27:33 > 0:27:36they place in what looks like a big washing machine

0:27:36 > 0:27:39and it brings the cream, the fat, to the top,

0:27:39 > 0:27:41and they put it into a little pot.

0:27:42 > 0:27:45And then steam it over a... What we call a bain-marie,

0:27:45 > 0:27:46over a tray of hot water.

0:27:46 > 0:27:49- And it sets into that.- (Wow!)

0:27:49 > 0:27:54And there you have proper food. Scones, jam and clotted cream.

0:27:54 > 0:27:56Now, you might want to take... Are you going to do it this way?

0:27:56 > 0:27:59- I was going to do it this way. - I do it this way as well.

0:27:59 > 0:28:01I feel so bad for the audience, they can't try this.

0:28:01 > 0:28:02Oh, don't worry about them.

0:28:02 > 0:28:04LAUGHTER

0:28:06 > 0:28:08I'm so lucky.

0:28:08 > 0:28:09SHE LAUGHS

0:28:09 > 0:28:11Why would you put gravy over the top of that?

0:28:11 > 0:28:13- I will show you some day.- Yeah.

0:28:13 > 0:28:15- That is delicious.- This is amazing.

0:28:20 > 0:28:22Well, I think Jennifer was impressed by James's scones.

0:28:22 > 0:28:24Loving your work, James.

0:28:24 > 0:28:27Today we're taking a look back at some of the tastiest recipes

0:28:27 > 0:28:28from the Saturday Kitchen archives,

0:28:28 > 0:28:31and there's still loads of inspiring dishes to come.

0:28:31 > 0:28:35Up next, an authentic Scottish chef cooking an authentic Scottish dish,

0:28:35 > 0:28:39and it's Tom Kitchin with his haggis, neeps and tatties.

0:28:39 > 0:28:41Right, here with the first haggis recipe of the day

0:28:41 > 0:28:43is the mighty Mr Tom Kitchin.

0:28:43 > 0:28:46And I say it is a mighty recipe by a mighty chef.

0:28:46 > 0:28:48There's a lot going on here, so...

0:28:48 > 0:28:50Yeah, there's a lot going on, but, you know, we've got to push

0:28:50 > 0:28:53the boundaries a wee bit on the old haggis, neeps and tatties.

0:28:53 > 0:28:54OK. So break it down a bit.

0:28:54 > 0:28:57I'm going to do the pickle and I am going to do the little galette

0:28:57 > 0:28:58and the mashed potatoes.

0:28:58 > 0:29:01Exactly. If you could get that on, James, that would be great.

0:29:01 > 0:29:03I am going to braise this pork skin.

0:29:03 > 0:29:05I'm going to braise that in a mirepoix of vegetables,

0:29:05 > 0:29:07and we're going to add some red wine, port

0:29:07 > 0:29:09and Madeira on top of that.

0:29:09 > 0:29:12So we've got garlic, bay, this is veg stock in here.

0:29:12 > 0:29:14- Veg stock in there, yeah. - Thyme. Peppercorns.

0:29:14 > 0:29:17A sweet and sour liquid. It's really great.

0:29:17 > 0:29:20We're doing it with the neeps today.

0:29:20 > 0:29:23- Sugar and salt.- What do the southerners call turnips, neeps?

0:29:23 > 0:29:26- Well, that to me...- That's what? That's a turnip or a swede?

0:29:26 > 0:29:28- That's a swede to me. - That's a swede?

0:29:28 > 0:29:29That's a neep to me.

0:29:29 > 0:29:34- On Twitter, there's a debate raging about turnips and swedes.- Is there?

0:29:34 > 0:29:37This is the thing - people need to get out more.

0:29:37 > 0:29:39I thought neeps were parsnips.

0:29:42 > 0:29:44OK. So I'm going to do a mirepoix.

0:29:44 > 0:29:45So a bit like you were braising

0:29:45 > 0:29:48a steak at home, or something like that.

0:29:48 > 0:29:51We've got the carrots, the onions, the bouquet garni,

0:29:51 > 0:29:53some garlic.

0:29:53 > 0:29:55We'll braise that down.

0:29:55 > 0:29:59And then I've got some red wine and some port.

0:30:00 > 0:30:02And a little bit of Madeira,

0:30:02 > 0:30:05- which will give it a really nice sweetness as well.- OK.

0:30:05 > 0:30:08And then I'm going to pop this pork skin in there.

0:30:08 > 0:30:10You can just ask your butcher for this.

0:30:10 > 0:30:12It's the skin of the belly, James,

0:30:12 > 0:30:14so they've just taken it off the belly.

0:30:14 > 0:30:17And then we'll braise that in the oven. Cover that up.

0:30:19 > 0:30:20Got my stock.

0:30:20 > 0:30:21And we'll pop that in the oven.

0:30:21 > 0:30:24Do you celebrate in the restaurant the traditional way, then,

0:30:24 > 0:30:26or is it...something slightly different for you?

0:30:26 > 0:30:27Yeah, well, we do.

0:30:27 > 0:30:30We don't do it in the main restaurant, we do it in the pub.

0:30:30 > 0:30:31Right.

0:30:31 > 0:30:35- Because it normally involves quite a lot of whisky.- Right.

0:30:35 > 0:30:38And, yeah, the pub is the best place for that, really.

0:30:38 > 0:30:41So we do it there. OK.

0:30:41 > 0:30:43OK, we're basically slicing these. This is to go in...

0:30:43 > 0:30:45We're going to pickle these, basically, aren't we?

0:30:45 > 0:30:47So we're doing the neeps today.

0:30:47 > 0:30:49You could do turnips, you could do carrots.

0:30:49 > 0:30:52Anything. It's lovely in a salad, it would be absolutely lovely.

0:30:52 > 0:30:54And you just boil your liquid.

0:30:54 > 0:30:56You've got that really sweet and sour flavour.

0:30:56 > 0:31:00And then just infuse the vegetables, the raw vegetables inside,

0:31:00 > 0:31:01and let them cool.

0:31:01 > 0:31:04And there will be a nice kind of crunch to the vegetables.

0:31:04 > 0:31:07I feel like I'm on a shopping channel.

0:31:07 > 0:31:08I've got gadgets everywhere.

0:31:08 > 0:31:11- Right, that's that one. - They're not James Martin gadgets.

0:31:11 > 0:31:13- And this one.- Yeah. OK.

0:31:13 > 0:31:15And I've got my haggis.

0:31:15 > 0:31:18- So I poached my haggis off. - I don't like this machine.

0:31:18 > 0:31:22So when you cook the haggis, just into smoking...

0:31:22 > 0:31:23Ooh!

0:31:25 > 0:31:27You love it, Chef.

0:31:27 > 0:31:29Oh, that's lovely. Is that not good?

0:31:29 > 0:31:34That looks like it feels good to do, like... No?

0:31:34 > 0:31:38It feels like this bit should belong to about 2.30 in the morning

0:31:38 > 0:31:41on some shopping channel on some satellite thing.

0:31:41 > 0:31:44That's good. Otherwise you'd be doing it by hand.

0:31:44 > 0:31:45That's a good gadget, that.

0:31:45 > 0:31:49- People would find that very interesting.- Yeah.- Lovely.

0:31:49 > 0:31:52- He's such a drama queen. Ugh! - There you go.

0:31:52 > 0:31:54- What are you doing now, then? - OK, so I've braised my...

0:31:54 > 0:31:57This is the skin that I just braised, we braised earlier.

0:31:57 > 0:32:00So because we've got the red wine and the veal stock in there,

0:32:00 > 0:32:04it's got this lovely dark braised colour now.

0:32:04 > 0:32:06And then put it onto a piece of tinfoil.

0:32:08 > 0:32:10Butter the tinfoil lightly.

0:32:10 > 0:32:13And then, using my hands, I'm going to put the haggis...

0:32:13 > 0:32:17- Is that just traditional haggis? - Traditional haggis, chef. Yeah.

0:32:19 > 0:32:20It's really good.

0:32:20 > 0:32:22And of course, everyone has got their favourite.

0:32:22 > 0:32:25Some people like it really spicy, some people less.

0:32:25 > 0:32:27But this one is one of my favourites.

0:32:27 > 0:32:29But the cooking of it is quite crucial - you mustn't boil it.

0:32:29 > 0:32:33Yeah, you don't want to boil it because it might burst the bag.

0:32:33 > 0:32:35Because some people say you are better putting it in the oven.

0:32:35 > 0:32:37What is the best way?

0:32:37 > 0:32:40I think in a simmering or smoking water is the best way to do it.

0:32:40 > 0:32:42- In what, smoking water?- Yeah.

0:32:42 > 0:32:43So the pan's not boiling,

0:32:43 > 0:32:46you can just see the smoke coming off the top.

0:32:46 > 0:32:48- OK.- Right, they're done.

0:32:48 > 0:32:50That's a nice way to use it, isn't it?

0:32:50 > 0:32:54Rolling that up there to create the boudin.

0:32:54 > 0:32:55Our next gadget is this one.

0:32:56 > 0:32:58- With the mash.- Uh-huh.

0:32:58 > 0:33:00Mash, with the tatties.

0:33:00 > 0:33:02And this one, I just twist like that.

0:33:02 > 0:33:04So if you were doing this for your Burns Night,

0:33:04 > 0:33:07you would have this ready in the fridge like that

0:33:07 > 0:33:09before your friends come around.

0:33:09 > 0:33:11And as your friends come round, you can just go...

0:33:11 > 0:33:13And we've got a steamer here.

0:33:13 > 0:33:15And just pop it in the steamer.

0:33:15 > 0:33:17We'll take out this one.

0:33:17 > 0:33:19You've kept the liquor from the pork there, haven't you?

0:33:19 > 0:33:21Yeah, exactly.

0:33:21 > 0:33:23So here we've got the liquor from the pork that we braised

0:33:23 > 0:33:26and we're going to use that for the sauce.

0:33:26 > 0:33:32Never throw away your cooking liquor from any braised dish that you do

0:33:32 > 0:33:35because you can always make a really nice sauce from it.

0:33:35 > 0:33:38We'll bring that down, we'll reduce it.

0:33:38 > 0:33:40Now, these galettes look good, Chef.

0:33:40 > 0:33:44A little bit better than rehearsal, I could say.

0:33:44 > 0:33:46That was a bit of a... That was a bit of a dig, wasn't it?

0:33:46 > 0:33:48LAUGHTER

0:33:48 > 0:33:50Keep your eye on the sauce, it's burning.

0:33:50 > 0:33:52Right, I'm on it, Chef. What do you want me to do now?

0:33:52 > 0:33:53No, you're doing well.

0:33:53 > 0:33:56- Right, OK, so we've got the sauce reducing.- Galettes are on.

0:33:56 > 0:34:00- I'm on with the mash. Pickle is done.- Right.

0:34:01 > 0:34:03- I'll bring these over. - So, how long...

0:34:03 > 0:34:07- So you can allow that to go cold and then reheat it?- Yeah, exactly.

0:34:07 > 0:34:10So you do the preparation beforehand, have that all ready.

0:34:10 > 0:34:12You could even do it the day before.

0:34:12 > 0:34:15And then we can just steam it off when your friends come around.

0:34:15 > 0:34:18And these turnips, as well, these neeps,

0:34:18 > 0:34:21they would last a good few days in the pickling liquid,

0:34:21 > 0:34:23and like we said earlier, you could do any vegetable.

0:34:23 > 0:34:26It would be really nice, bring something really sharp to the salad.

0:34:26 > 0:34:30Yeah. I'm assuming you want that, as well, to cut through

0:34:30 > 0:34:31the fattiness of the pork as well.

0:34:31 > 0:34:33Exactly, Chef, yeah.

0:34:33 > 0:34:36Then, with our haggis, we're going to trim the ends.

0:34:39 > 0:34:42- Do you want me to use this sauce? - A little bit of that, please, Chef.

0:34:42 > 0:34:44OK. No problem.

0:34:44 > 0:34:46So these little galettes, you just colour them on one side

0:34:46 > 0:34:47and then just flip them over.

0:34:47 > 0:34:49- Yes, please.- All right.

0:34:52 > 0:34:54- Like that?- Thank you.- Flip it over.

0:34:55 > 0:34:57So, do you do all the walking in with the haggis

0:34:57 > 0:34:59and that kind of stuff?

0:34:59 > 0:35:01Yeah, as a young commis chef, actually,

0:35:01 > 0:35:03when I was at Gleneagles as a young commis chef,

0:35:03 > 0:35:06we used to have lots of Americans and tourists coming.

0:35:06 > 0:35:10And sometimes had three or four Haggis presentations a night,

0:35:10 > 0:35:14and as a young chef, we had to have the whisky as well.

0:35:14 > 0:35:17So by the end of the night, you know, you were all over the shop.

0:35:17 > 0:35:20- They didn't give you a cup of tea, or black tea or something?- Exactly.

0:35:20 > 0:35:24Right. OK, so the sauce is coming down nicely there.

0:35:24 > 0:35:27Tom, when you said you did a haggis presentation, what do you mean?

0:35:27 > 0:35:28Is there a certain way of

0:35:28 > 0:35:30walking out with it, or...?

0:35:30 > 0:35:35Yeah, so it's a really amazing, amazing presentation.

0:35:35 > 0:35:38So the piper pipes you in and you hold the haggis like this,

0:35:38 > 0:35:41you walk behind the piper and he plays the music.

0:35:41 > 0:35:43And then you do the address to the haggis.

0:35:43 > 0:35:44- Really?- It's really amazing.

0:35:44 > 0:35:47- Have you never seen it?- No! - You'll have to look it up.

0:35:47 > 0:35:49- We've got to get you to Scotland. - Yeah.

0:35:49 > 0:35:51Come to Cafe Spice on Monday.

0:35:51 > 0:35:53Now, explain to us what's in haggis,

0:35:53 > 0:35:55because you can have different types, can't you?

0:35:55 > 0:35:57Yeah, so traditionally it's the pluck of the mutton

0:35:57 > 0:36:00and then all the different spices and the oats.

0:36:00 > 0:36:02OK.

0:36:02 > 0:36:03Just be careful inviting me places,

0:36:03 > 0:36:05cos I will take you up on these things.

0:36:05 > 0:36:07No problem.

0:36:07 > 0:36:10It's slightly coloured. That one's all right.

0:36:10 > 0:36:11It's OK, yeah.

0:36:11 > 0:36:14And then we're going to put the neeps over the top.

0:36:15 > 0:36:17OK. The sauce.

0:36:20 > 0:36:23- OK.- Do you want some salt and pepper in here?- Yes, please, Chef.

0:36:23 > 0:36:26Then we'll put a wee dollop on this side.

0:36:28 > 0:36:31Lovely. Thank you.

0:36:33 > 0:36:35- There we go.- Is that it?

0:36:37 > 0:36:38It's a small spoon.

0:36:40 > 0:36:42OK. It's quite rustico, this one.

0:36:44 > 0:36:45And then we go for the sauce.

0:36:48 > 0:36:49All right.

0:36:51 > 0:36:52Got the galette.

0:36:52 > 0:36:55And that's just the reduced sauce we've just done from the liquor.

0:36:55 > 0:36:57- The liquor from there.- OK.

0:36:57 > 0:37:00And then we've got the crispy galette on top.

0:37:00 > 0:37:02- So, give us the name of this dish, then.- OK.

0:37:02 > 0:37:05There we have a modern-day haggis, neeps and tatties.

0:37:05 > 0:37:06- How good does that look?- Yeah.

0:37:11 > 0:37:14With one burnt little galette there.

0:37:14 > 0:37:15I'm ready with my napkin.

0:37:15 > 0:37:18- Oh, you're ready with a napkin. Look at that.- Thank you.

0:37:18 > 0:37:20- Ooh, look! Wow. - Get straight in there.

0:37:20 > 0:37:22Oh, that looks gorgeous.

0:37:22 > 0:37:24It's fantastic how that fat just holds it all together.

0:37:24 > 0:37:26Yeah, and give it that real richness that you see.

0:37:26 > 0:37:29- Those neeps should cut through that as well.- Oh, gosh, that's quite...

0:37:29 > 0:37:32- What's the word? Gela...? - Gelatinous.- Gelatinous.

0:37:32 > 0:37:34- Taste it, though, it's not... - Tastes very nice.

0:37:34 > 0:37:36I do like pork belly, so I shouldn't...

0:37:36 > 0:37:40Yeah, it's from there, exactly, yeah.

0:37:40 > 0:37:42- Mm.- Because on the pork belly, that would be the really crispy part.

0:37:42 > 0:37:45But because we've braised it, it's lovely and soft.

0:37:45 > 0:37:48- It's nice and rich. - Very rich.- Very rich.

0:37:48 > 0:37:50- Do you like that?- Mm!- There you go.

0:37:56 > 0:37:57I think we're all shouting at the telly,

0:37:57 > 0:38:00"The galettes are burning! The galettes are burning!"

0:38:00 > 0:38:01Of course we are.

0:38:01 > 0:38:04Next, over to the pioneering TV chef -

0:38:04 > 0:38:06the late, the great Keith Floyd.

0:38:06 > 0:38:10This place, Hector, reminds me of that camping trip we went on.

0:38:10 > 0:38:11Do you remember?

0:38:11 > 0:38:13And it's really good to get back to nature

0:38:13 > 0:38:15and experience life without all those modern conveniences.

0:38:15 > 0:38:18Well, Livingstone Island's a bit like that campsite,

0:38:18 > 0:38:19only a lot warmer.

0:38:19 > 0:38:22# Let's take a trip to Victoria

0:38:22 > 0:38:25# This time we'll look at the falls. #

0:38:25 > 0:38:27HE HUMS

0:38:34 > 0:38:36# Oh, the hills are alive

0:38:36 > 0:38:38# With the sound of hippopotamuses. #

0:38:39 > 0:38:42HIPPO GRUNTS

0:38:44 > 0:38:46And the end of my first day in the bush.

0:38:46 > 0:38:49Where else can you do your ablutions with a view like this?

0:38:49 > 0:38:51The last elephants I saw in the bathroom were pink ones.

0:38:51 > 0:38:53This is absolutely the real thing.

0:38:53 > 0:38:55I'm going to enjoy Africa.

0:39:02 > 0:39:05Those few glimpses of big game got me rather excited,

0:39:05 > 0:39:08so I'm off on safari to the Kruger National Park.

0:39:08 > 0:39:11It's about the size of Wales and is full of animals.

0:39:11 > 0:39:15The best way to cover all these vast distances is by plane.

0:39:15 > 0:39:17They use them like cars over here.

0:39:17 > 0:39:20Mind you, this chap doesn't look old enough to drive.

0:39:20 > 0:39:22Having cleared the landing strip of any marauding beasts,

0:39:22 > 0:39:25intrepid travellers whisk straight into the bush

0:39:25 > 0:39:29and back into a time when the whole of Africa was a giant game park.

0:39:29 > 0:39:32Not so very long ago, the only people to travel into the bush

0:39:32 > 0:39:33would be game hunters

0:39:33 > 0:39:35paying thousands of pounds to shoot the animals.

0:39:35 > 0:39:39Today's visitors just want to shoot them with cameras, not guns.

0:39:53 > 0:39:55The rangers say it's terminally dangerous

0:39:55 > 0:39:57to step out of the vehicle,

0:39:57 > 0:39:59and they have no end of gruesome stories about foolish tourists

0:39:59 > 0:40:02who have met a sticky end by doing just that.

0:40:06 > 0:40:09Of course, it could be just to frighten you and add to the excitement

0:40:09 > 0:40:12but I, for one, am not prepared to take the risk with this leopard.

0:40:12 > 0:40:16Particularly as she is heavily pregnant and guarding her

0:40:16 > 0:40:18lunch up a tree.

0:40:18 > 0:40:21Leopards are nature's epitome of single mums as father

0:40:21 > 0:40:23disappears the moment he's put her in the family way.

0:40:23 > 0:40:25Life's tough in Africa.

0:40:39 > 0:40:41Running down the spine of South Africa are

0:40:41 > 0:40:45the Drakensberg Mountains, which tower up to 3,000 metres.

0:40:45 > 0:40:47This area is a playground for mountaineers,

0:40:47 > 0:40:50walkers and general lovers of the great outdoors.

0:40:51 > 0:40:54Long ago, the bushmen lived a happy Stone Age existence in these

0:40:54 > 0:40:58mountains but they all fell prey to the advance of the new breed of settlers.

0:41:00 > 0:41:02One thing the settlers brought with them was

0:41:02 > 0:41:05a new industry and that's what I'm off to see now.

0:41:05 > 0:41:08Struthio camelus, if you want to be scientific about it.

0:41:10 > 0:41:13Or ostrich to you and me.

0:41:13 > 0:41:16Ostrich farming has been going on in the Klein Karoo area for well

0:41:16 > 0:41:20over 100 years, and today, there are approximately 300,000 of these

0:41:20 > 0:41:23strange-looking birds scurrying around the veld.

0:41:23 > 0:41:26Originally, they came from the Middle East but ostriches are now

0:41:26 > 0:41:30extinct in that part of the world and nearly all of them are living here.

0:41:30 > 0:41:32They're the largest and strongest of all living birds

0:41:32 > 0:41:36and as far as the farmer is concerned, they are big business.

0:41:40 > 0:41:44"Never, ever, ever," they said, "work with animals and children."

0:41:44 > 0:41:47This director, this ex-director we just fired this morning,

0:41:47 > 0:41:49Mike Connor, has got this brilliant idea of...

0:41:49 > 0:41:52No, we're not, Mike. Seriously. ..surrounding me with ostriches.

0:41:52 > 0:41:55Now, ostriches do not bury their head in the sand, although I feel

0:41:55 > 0:41:56a bit like doing that because it seems

0:41:56 > 0:41:58a shame to invite them to lunch and then eat one of them, but

0:41:58 > 0:42:01that's precisely what we're going to do because ostrich meat is...

0:42:01 > 0:42:03Which is down here, chopped up by the way, Chris.

0:42:03 > 0:42:04Is really good stuff.

0:42:04 > 0:42:06It's low in cholesterol, it's very flavoursome,

0:42:06 > 0:42:09it has a good gamey flavour. You can stir-fry it, you could use it in

0:42:09 > 0:42:12steaks, you can casserole it, you can do what you like with it.

0:42:12 > 0:42:14And I'm simply going to make a casserole,

0:42:14 > 0:42:16using, again, my trusty wok.

0:42:19 > 0:42:22Onto the mighty burner there, which is really good.

0:42:22 > 0:42:26Ostriches are a really cash-intensive crop,

0:42:26 > 0:42:29because you can have the feathers for decoration,

0:42:29 > 0:42:31you can make jewellery from the shells

0:42:31 > 0:42:34from these things, you can use them as containers for your

0:42:34 > 0:42:37ingredients and of course, when you ask for half a dozen best

0:42:37 > 0:42:40free-range eggs, it takes on a whole different meaning here in

0:42:40 > 0:42:43South Africa because these contain the equivalent of 24 chickens' eggs.

0:42:43 > 0:42:46Anyway, enough of all of that. We've got some oil in there -

0:42:46 > 0:42:48we'll whack that right up.

0:42:59 > 0:43:01Onions go in next.

0:43:03 > 0:43:06Just brown the meat and onions for a little while.

0:43:11 > 0:43:13Excuse me, can I have a little drop of wine?

0:43:13 > 0:43:16This is called Ostrich Wine. It's got your photo on the front.

0:43:16 > 0:43:19We'll have a glass of that while that's browning.

0:43:19 > 0:43:21HE LAUGHS

0:43:26 > 0:43:28I can see some complaints coming in here.

0:43:28 > 0:43:30Ostriches around us, wildlife,

0:43:30 > 0:43:33you know, animal rights and stuff like that. But I can assure you,

0:43:33 > 0:43:35that these things are beautifully reared. Even when they take

0:43:35 > 0:43:38their feathers from them, it's done in a most humane way.

0:43:38 > 0:43:40And, of course, when they're ready for the table at

0:43:40 > 0:43:43about 15 months, they're dispatched in a most humane way as well.

0:43:50 > 0:43:52We'll pop in some carrots

0:43:52 > 0:43:56and some little bits of bacon because this meat is quite fat-less

0:43:56 > 0:44:01so some nice pieces of fatty bacon really help with the flavour.

0:44:01 > 0:44:06Now, this stuff, which is like the rocket fuel of

0:44:06 > 0:44:09the '50s, is the local schnapps and, of course, they're very keen on

0:44:09 > 0:44:13that down here - it's the perfect way to season the meat and

0:44:13 > 0:44:16flame it off before you add the... Oh, my goodness me. Hold on.

0:44:16 > 0:44:18It might all take off if we're not careful.

0:44:18 > 0:44:20Put a load of that in and stand back, Chris,

0:44:20 > 0:44:23because it's going to go up like nobody's business.

0:44:23 > 0:44:25I hope.

0:44:29 > 0:44:32They just... You just nicked my water. I told you not to do that.

0:44:32 > 0:44:33Anyway...

0:44:35 > 0:44:38..into that, we pour a large bottle of red wine...

0:44:45 > 0:44:47..a dollop of tomato puree...

0:44:52 > 0:44:54..and just let it simmer away.

0:44:57 > 0:45:01If you'd like a lightly fried egg for breakfast,

0:45:01 > 0:45:03this is the one for you.

0:45:07 > 0:45:09Quite a tricky operation.

0:45:09 > 0:45:12It's quite a big membrane just inside there.

0:45:12 > 0:45:14Of course, I've already...

0:45:14 > 0:45:18It looks as though I've committed the fatal error and already broken

0:45:18 > 0:45:22the yolk, but never mind, there's always a first time for everything.

0:45:25 > 0:45:27One egg.

0:45:28 > 0:45:34I think... I do some daft things on this programme, you know.

0:45:34 > 0:45:36This is really ridiculous.

0:45:36 > 0:45:38Trying to cook an ostrich egg in the middle of a field,

0:45:38 > 0:45:42deep in darkest, wonderful South Africa where the wine flows

0:45:42 > 0:45:45happily, the smiles are frequent, but this is total madness.

0:45:45 > 0:45:47I can't bring myself to cook that thing

0:45:47 > 0:45:49and I'm jolly well not going to, so there.

0:45:49 > 0:45:51I'm going to have a drink instead.

0:45:52 > 0:45:55Now's the time to add a few mushrooms...

0:45:58 > 0:46:05..into my ostrich au vin, and a wonderful boerewors, which is made

0:46:05 > 0:46:10from ground pork, ostrich and speck, and that just sits on the top and

0:46:10 > 0:46:15poaches in there for another - I don't know - 15 or 20 minutes or so.

0:46:15 > 0:46:18And then we'll have a really splendid,

0:46:18 > 0:46:20very warming kind of a dish for a winter's day.

0:46:20 > 0:46:24Although, in fact, it's about 90 degrees. Lid back on.

0:46:24 > 0:46:27The ostriches have all come to have a snack.

0:46:32 > 0:46:36And so, another cooking sketch ends in total chaos

0:46:36 > 0:46:38as the birds fight back.

0:46:38 > 0:46:41My farmer chum Alex tells me that ostriches need to eat strange things

0:46:41 > 0:46:46like rocks, pebbles, spoons and wine bottles to help their digestion.

0:46:46 > 0:46:50Somehow, dear Hector, I can't help feeling that chicken farming

0:46:50 > 0:46:53would be a safer way of earning a living.

0:46:53 > 0:46:54As for the camera crew,

0:46:54 > 0:46:56they were unimpressed. And having chased away the birds,

0:46:56 > 0:47:00they turned that egg into a huge, delicious, massive omelette.

0:47:07 > 0:47:10It's in townships like this one in Plettenberg that most

0:47:10 > 0:47:12black Africans spend their lives.

0:47:12 > 0:47:16Nobody knows how many, as the population keeps changing and

0:47:16 > 0:47:18new shacks are always being thrown together.

0:47:18 > 0:47:22It's a higgledy-piggledy, ramshackle place but I liked it.

0:47:22 > 0:47:26It had a great atmosphere and soon I made some brilliant new chums.

0:47:26 > 0:47:30- Hi, how are you?- Hello, I'm fine thank you, and you?- Nice to see you.

0:47:30 > 0:47:32- Great stuff, excellent. Thanks. - OK. Welcome home.

0:47:32 > 0:47:35- Thanks a lot, indeed.- OK. - Brilliant! Where's the kitchen?

0:47:37 > 0:47:41So, I've been frying a few pieces of chicken in my lovely wok.

0:47:41 > 0:47:44It's my greatest, latest toy, this machine.

0:47:44 > 0:47:47I really like it. So I'm going to cook a very simple chicken stew.

0:47:48 > 0:47:51So, I fried off all the bits of chicken in some oil and then I'm

0:47:51 > 0:47:55going to add onions and garlic into my trusty wok.

0:47:57 > 0:47:59Just give them a little bit of a brown...

0:48:01 > 0:48:05..for a second or two. This is a most fascinating place, you know.

0:48:05 > 0:48:08The name of this village in English is Dangerous Bush.

0:48:08 > 0:48:11There's about 3,000 souls who live in these houses around here.

0:48:11 > 0:48:15There's no proper electricity, there's no running water, but

0:48:15 > 0:48:18for all of that, it's a jolly happy sort of set-up.

0:48:19 > 0:48:21So, chicken and onions in there,

0:48:21 > 0:48:26some whole peppercorns go in next, to add a little bit of spice to it.

0:48:26 > 0:48:30Whole, whole peppercorns. A sprinklation of salt.

0:48:32 > 0:48:36Walking around these townships, you know, Chris, is incredibly

0:48:36 > 0:48:38thirsty work and you occasionally have to have

0:48:38 > 0:48:41a little slurp of beer, which is quite nice because that's exactly

0:48:41 > 0:48:44how I'm going to cook this chicken today. With some beer.

0:48:51 > 0:48:58Some beer, a couple of bay leaves, a few sprigs of parsley,

0:48:58 > 0:49:01some carrots and some potatoes...

0:49:08 > 0:49:12In fact, I think we could add a little drop more beer.

0:49:20 > 0:49:24Later on, I'm going to add... As that's cooked down a bit,

0:49:24 > 0:49:28I'm going to add some squash, some mushrooms and some green beans

0:49:28 > 0:49:31and a little bit, still later on, I'm going to make

0:49:31 > 0:49:35the ubiquitous mealie meal with some cabbage and some cabbage stalks.

0:49:35 > 0:49:36All that is later.

0:49:36 > 0:49:39In the meantime, I'm going to wander around and see my new neighbours.

0:49:39 > 0:49:42See how they're all getting on.

0:49:42 > 0:49:45It's not exactly smart suburbia either.

0:49:45 > 0:49:48The shacks are just put up on any available bit of land

0:49:48 > 0:49:51and modern facilities are very few and far between.

0:49:51 > 0:49:53MUSIC PLAYS

0:49:56 > 0:49:58But, despite the poverty,

0:49:58 > 0:50:02there's a great community spirit and there's still room for a bit of fun.

0:50:02 > 0:50:06Education may be pretty basic but at least it's there.

0:50:09 > 0:50:12These kids don't have to go down to the video shop every day to

0:50:12 > 0:50:16enjoy themselves and there's not a computer game in sight.

0:50:16 > 0:50:20Chicken cooked with squash and beans and mushrooms and potatoes

0:50:20 > 0:50:23and carrots and beer. OK.

0:50:23 > 0:50:27Under the critical eye of my latest, greatest chum, Onika.

0:50:27 > 0:50:31Let's hope all this fits in. I think it will, Onika.

0:50:31 > 0:50:35- We're going to be OK here.- Yes. - Yes, we're going to be all right.

0:50:35 > 0:50:36Right, there's that bit.

0:50:36 > 0:50:40A little bit of garnish on there before I finish completely.

0:50:40 > 0:50:44Which will be a little bit of parsley and I might put

0:50:44 > 0:50:47a little bit of paprika over that just to spice it up a little bit.

0:50:49 > 0:50:51There. There's the completed dish, Chris.

0:50:51 > 0:50:55In the meanwhile, where's my spoon? I keep losing things.

0:50:55 > 0:50:58Ever since you came along, I've gone to bits, you realise that?

0:50:58 > 0:50:59THEY LAUGH

0:50:59 > 0:51:03Right, oil in there, a bit of your Aromat flavouring,

0:51:03 > 0:51:06a little shake two or more?

0:51:06 > 0:51:08- More.- More, more, more.

0:51:12 > 0:51:14- OK.- OK?- You can put some salt in now.

0:51:14 > 0:51:17- Add some salt. Excellent. - A pinch of salt.- A pinch of salt.

0:51:17 > 0:51:20- OK. And a little tiny bit more.- Yes.

0:51:20 > 0:51:24And I'm going to put a little bit of cayenne pepper in just to

0:51:24 > 0:51:27make it a bit spicy. Not too much, just a little bit like that.

0:51:27 > 0:51:31- You can put more.- Oh, good.- It is not strong.- This is not strong.

0:51:31 > 0:51:34Oh, right? All through this country I've been told off

0:51:34 > 0:51:36for making things too spicy.

0:51:36 > 0:51:39Oh, here we go. Mother is in charge. Everything is all right.

0:51:41 > 0:51:44- You can stir.- Oh, right. I can stir it now. That's even better.

0:51:44 > 0:51:47Now, can you can put them in a ring

0:51:47 > 0:51:50- and then use this one, this spoon, a wooden spoon.- With that one?

0:51:50 > 0:51:52OK, with a wooden spoon. How much will I put in, my darling?

0:51:52 > 0:51:56- Because I don't really know this. - Can you measure it with this cup?

0:51:56 > 0:51:58Oh, right.

0:51:58 > 0:52:02Then we will see what is... How much to... OK.

0:52:02 > 0:52:04OK. Start with that.

0:52:04 > 0:52:06Will you pour it in? You hum it, love, and I'll sing it.

0:52:06 > 0:52:08You know, there we are. Stir that.

0:52:09 > 0:52:12Do you always look so severe when you're giving cookery lessons?

0:52:12 > 0:52:14- Why don't you ever smile? - SHE LAUGHS

0:52:14 > 0:52:16You're being so bossy, it's not fair.

0:52:18 > 0:52:20- Can I stir it?- Yes, all right, you do it. I've given up.

0:52:20 > 0:52:22I can't cope here.

0:52:22 > 0:52:25It's all throughout this series, one African woman can do

0:52:25 > 0:52:28what 12 film crew can't - it's amazing, isn't it?

0:52:34 > 0:52:38That meal I cooked costs just a few rand - nothing to you and me.

0:52:38 > 0:52:41But even that is beyond the pockets of many of the people here.

0:52:41 > 0:52:44So, everyone tries to help each other and the youngsters

0:52:44 > 0:52:48and the unemployed at least get one hearty meal each day.

0:52:49 > 0:52:53Strange how school dinner ladies seem the same the world over, isn't it?

0:52:55 > 0:52:59- With the chicken, it's very nice.- Mm-hmm.

0:52:59 > 0:53:04But I've never experienced to eat an unskinned potato.

0:53:04 > 0:53:07- But I will eat it now.- Ah, OK.

0:53:07 > 0:53:10Well, we thought, and I believe, that when you leave the skin on

0:53:10 > 0:53:15the potato, it means that more of the nutrition is saved inside it.

0:53:15 > 0:53:17You know? That's why I did it that way,

0:53:17 > 0:53:22because I saw this as relatively simple but filling kind of

0:53:22 > 0:53:24meal with chicken and vegetables,

0:53:24 > 0:53:28not at all sophisticated, and I thought it would be a good idea...

0:53:28 > 0:53:30Well, actually, I didn't think that at all.

0:53:30 > 0:53:32It was my assistant who said, "Leave the potatoes on." Scott!

0:53:32 > 0:53:34You're fired.

0:53:36 > 0:53:40Onika, do you think that I've got any chance of getting a job as

0:53:40 > 0:53:42a cook here in Plettenberg?

0:53:44 > 0:53:49If you go to the hotels, they don't cater for our meals,

0:53:49 > 0:53:52the only cater for...

0:53:52 > 0:53:55I want to say, they don't cater this other food.

0:53:55 > 0:54:00This is our traditional food. They only cater their own food.

0:54:00 > 0:54:04Even the chefs are doing... They prepare other people's food,

0:54:04 > 0:54:07not our own traditional food.

0:54:07 > 0:54:11I think that this mealie meal with the spinach is absolutely

0:54:11 > 0:54:13fabulous and I totally agree with you.

0:54:13 > 0:54:17I travel all over the world and I have to stay in hotels where

0:54:17 > 0:54:18they're serving me...

0:54:18 > 0:54:20If I'm in Africa, they're serving me Italian food,

0:54:20 > 0:54:22if I'm in Egypt, they're serving me German food.

0:54:22 > 0:54:26I would much rather have the food of the region, I really would.

0:54:31 > 0:54:33A true master at work.

0:54:33 > 0:54:37As ever on Best Bites, we're looking back at some of the best recipes

0:54:37 > 0:54:39from the Saturday Kitchen archives.

0:54:39 > 0:54:43Still to come on today's show, Jason Atherton and Aggi Sverrisson

0:54:43 > 0:54:46square up at the hobs in the Omelette Challenge.

0:54:46 > 0:54:49Judy Joo gets all creative with Korean food.

0:54:49 > 0:54:53She makes her ultimate Korean fried chicken served up with pickled

0:54:53 > 0:54:58radish cubes. And Emma Willis faces her food heaven or food hell.

0:54:58 > 0:55:02But did she get a food heaven - herb crusted rack of lamb with

0:55:02 > 0:55:03potatoes and a spinach timbale?

0:55:03 > 0:55:05Or did she end up facing her food hell -

0:55:05 > 0:55:08honey confit duck legs with puy lentils?

0:55:08 > 0:55:11You can find out at the end of the show.

0:55:11 > 0:55:15Now time for Silvena Rowe, who's cooking a delicious scallop and

0:55:15 > 0:55:17black pudding dish with some help from James,

0:55:17 > 0:55:19who's looking little on edge.

0:55:19 > 0:55:22Right, now, cooking next is a woman in charge of the food at

0:55:22 > 0:55:25the incredibly popular London-based Polish restaurant Baltic.

0:55:25 > 0:55:28She is also the world's leading expert on all

0:55:28 > 0:55:30areas of Eastern European cooking.

0:55:30 > 0:55:33Well, that's what she told me and I'm not going to argue with her.

0:55:33 > 0:55:36- It's Silvena Rowe. Good to have you on the show. - Come, come, come to Mamma.

0:55:36 > 0:55:39- Right, OK, lovely.- Twice. - Yes, lovely. Right.

0:55:39 > 0:55:41It's in my contract, now, remember. That's what I come here for, really.

0:55:41 > 0:55:43OK, what are we cooking, then?

0:55:43 > 0:55:45- But in case you're wondering what I'm cooking...- Yeah, fire away.

0:55:45 > 0:55:48I'm doing scallops, actually, I'm frying scallops with black

0:55:48 > 0:55:51pudding served on potato, apple and celery mash.

0:55:51 > 0:55:54- But this isn't normal black pudding. - No, this is kaszanka.

0:55:54 > 0:55:56This is Polish black pudding.

0:55:56 > 0:55:58It's very flavoursome, but, basically, if you really can't get

0:55:58 > 0:56:00hold of it, which... I'd be very surprised,

0:56:00 > 0:56:02because there's so many Polish delis all over the place,

0:56:02 > 0:56:05basically, go for really good quality British black pudding.

0:56:05 > 0:56:07What is it about this one that makes it different?

0:56:07 > 0:56:10It's a very grainy, it's full of delicious barley,

0:56:10 > 0:56:11nutty barley, so it's very,

0:56:11 > 0:56:14very good for you and of course we have British scallops here, diver's

0:56:14 > 0:56:17scallops, and I've seen those... I've been actually diving with them.

0:56:17 > 0:56:20I haven't actually gone diving but I've been with the divers

0:56:20 > 0:56:23diving and do you know how fast they are? They are so, so very fast.

0:56:23 > 0:56:26Fast little suckers on the bottom of the sea and you actually have to go

0:56:26 > 0:56:30and catch them one by one so those are the real McCoy, the real thing.

0:56:30 > 0:56:32- Real hand-dived cut scallops caught by you?- Absolutely.

0:56:32 > 0:56:35No, no, no, I didn't catch any, I was just observing.

0:56:35 > 0:56:38- It was very scary, actually because they are extremely fast.- They are.

0:56:38 > 0:56:40But the thing that amazes me is when I went to see these in Scotland

0:56:40 > 0:56:43being caught, how far out they are and they're not...

0:56:43 > 0:56:46They're literally about sort of from here to you away.

0:56:46 > 0:56:47And there's a diver going round...

0:56:47 > 0:56:50Listen, statistically, two people... Respect to these guys,

0:56:50 > 0:56:54seriously, because two divers a year lose their lives. Respect.

0:56:54 > 0:56:57You know, so it's a statistic and respect to these guys because

0:56:57 > 0:57:00- this is the best quality of scallops you can get.- There you go.

0:57:00 > 0:57:02- Yes, so...- You were told.- Beautiful.

0:57:02 > 0:57:04Basically on a scallop, I'm going to show you how

0:57:04 > 0:57:07to open them, yeah? There's a round shell and a flat shell.

0:57:07 > 0:57:10Now, the round shell, you keep flat on the board,

0:57:10 > 0:57:13which we've got here, and the flat shell you keep towards you.

0:57:13 > 0:57:17Use a table knife for this, not a cook's knife. Use a table knife,

0:57:17 > 0:57:21and run the table knife up against the flat side of the shell

0:57:21 > 0:57:23and if you cut through, there's a little membrane

0:57:23 > 0:57:25and it'll just open up like that.

0:57:25 > 0:57:28Now, if you use a table knife, it won't cut through the scallop,

0:57:28 > 0:57:31because otherwise, if you did cut through the scallop, I would get shouted at.

0:57:31 > 0:57:33Well, absolutely, and you know what?

0:57:33 > 0:57:35I don't want the roe so get rid of the roe for me, please,

0:57:35 > 0:57:38because I do not love the roe, I use the roe for other things like

0:57:38 > 0:57:41delicious sauce, maybe a little bit of powder to flavour my sauces,

0:57:41 > 0:57:43but for this dish I do not wish to have the roe.

0:57:43 > 0:57:45You don't want the roe? Just the scallop?

0:57:45 > 0:57:48- So make sure it's out of there, please.- OK. Yes, Chef. I'm doing it.

0:57:48 > 0:57:49Thank you very much. You see,

0:57:49 > 0:57:52I used to do this job but now, you know, in the world of Baltic,

0:57:52 > 0:57:55in the world of Chez Kristoff, I don't do that kind of thing,

0:57:55 > 0:57:59I've got my commis to do it, I've got 27 gorgeous Polish boys

0:57:59 > 0:58:02working and they are the best people you can have in the kitchen.

0:58:02 > 0:58:05- Are they hand-picked by you, are they?- Absolutely.

0:58:05 > 0:58:08You know, lots of stages they have to go through, but, you know,

0:58:08 > 0:58:09the criteria is pretty high.

0:58:09 > 0:58:13Especially with the choice we have nowadays of Polish, you know,

0:58:13 > 0:58:16- around here. By the way, back to the dish. Sorry.- Back to the dish go on.

0:58:16 > 0:58:20- They're distracting me, these guests, they're very noisy. - GUESTS: Sorry.

0:58:20 > 0:58:22And, Theo, you've suddenly become very vocal now that you're all...

0:58:22 > 0:58:24"I've finished, I can relax now."

0:58:24 > 0:58:27This is not the Weakest Link after all, is it, darling?

0:58:27 > 0:58:29- Oh, no, don't bring that one on. - No, no.

0:58:29 > 0:58:32- It will be revealed at some point. - No, go on.

0:58:32 > 0:58:36Because the bit that you did... These guys did the Weakest Link and,

0:58:36 > 0:58:39- Theo, you got a cooking question, didn't you?- Yeah, I got...

0:58:39 > 0:58:42- Yeah, the answer was... - And guess who did very well on it?

0:58:42 > 0:58:43This has not gone out yet.

0:58:43 > 0:58:46- But Theo actually got a cooking question...- And the answer was

0:58:46 > 0:58:48cod fillet and it should have been codpiece.

0:58:50 > 0:58:52And, you know, Theo didn't get it, but never mind, we still love him.

0:58:52 > 0:58:54- You know.- Then I banked all that money.

0:58:54 > 0:58:57- Yeah, but how much money did we raise?- 24,000.

0:58:57 > 0:58:59So, when it comes out, people must watch it.

0:58:59 > 0:59:02- It's chefs being clever.- Can we go back onto the black pudding?

0:59:02 > 0:59:04Black pudding. Well, this is delicious black pudding.

0:59:04 > 0:59:06Basically, what I'm doing with it, I'm frying it up.

0:59:06 > 0:59:09You can put in the oven if you want, but I'm breaking it

0:59:09 > 0:59:11because I like little piles on the top of my scallops.

0:59:11 > 0:59:12I love black pudding.

0:59:12 > 0:59:15My father used to make our own black pudding and at the restaurant

0:59:15 > 0:59:18now, I occasionally do black pudding but mostly I do white pudding,

0:59:18 > 0:59:21- boudin blanc.- You make it?!- Yeah! I make my own.

0:59:21 > 0:59:23I use veal and chicken and sometimes when I feel very

0:59:23 > 0:59:27extravagant, I put a touch of truffle, but like me and Theo were

0:59:27 > 0:59:30saying earlier, truffle is so expensive at the moment, it's ridiculous,

0:59:30 > 0:59:34really, so basically, a bit of foie gras sometimes because we do

0:59:34 > 0:59:36a lot of foie gras in the restaurant.

0:59:36 > 0:59:39It's a very Eastern European thing, you know, because, of course,

0:59:39 > 0:59:42the best foie gras in the world does come from Hungary.

0:59:42 > 0:59:43And Bulgaria.

0:59:43 > 0:59:46Does it? I thought it was French.

0:59:46 > 0:59:49Well, you go to France and you will see it's all imported from

0:59:49 > 0:59:51- Hungary and Bulgaria. - All right. There you go.

0:59:51 > 0:59:55What I'm doing here, I'm chopping up my vegetables quite finely,

0:59:55 > 0:59:56I'm chopping up my potatoes...

0:59:56 > 0:59:58You're so slow - what's happened to you?

0:59:58 > 1:00:00- You've been racing cars, haven't you?- Just carry on.

1:00:00 > 1:00:02Go on, you're all right.

1:00:02 > 1:00:04That's what's been happening to you and of course I've not been here

1:00:04 > 1:00:07for quite some time, too busy with my kitchens to keep you intact.

1:00:07 > 1:00:11Chopping up the potatoes in small squares and basically I want to put

1:00:11 > 1:00:14all my vegetables altogether because, you know,

1:00:14 > 1:00:16I don't want to be messing up with boiling first the potatoes

1:00:16 > 1:00:19and then adding celery and then adding the potatoes,

1:00:19 > 1:00:22then on top of it, the apple, so the apple actually is going

1:00:22 > 1:00:26to go last and is going to be in quite large chunks because it will

1:00:26 > 1:00:29actually be cooking at the same time as my potatoes.

1:00:29 > 1:00:32So, this is one of the dishes we will now be doing and we are

1:00:32 > 1:00:36already doing at Baltic because it reflects the strong flavours

1:00:36 > 1:00:39of the food, and I love the black pudding, and you know what?

1:00:39 > 1:00:41Silvena, you can pause for breath if you want.

1:00:41 > 1:00:44Yeah, no, no, no, I've promised you, you set me up...

1:00:44 > 1:00:46I was going to ask you a question but you keep talking.

1:00:46 > 1:00:48Well, I'm helping you out.

1:00:48 > 1:00:50It's like in EastEnders, it's like a domestic.

1:00:50 > 1:00:52But, Kara, you do know men.

1:00:52 > 1:00:54They can't do two things at the same time so while he's doing salts,

1:00:54 > 1:00:57let him do that, one thing at a time, make his life easy,

1:00:57 > 1:01:00make his life nice and easy. Come on, ask the question.

1:01:00 > 1:01:03Do you want the scallops putting in the pan?

1:01:03 > 1:01:06I can do that, hello. I'm near to the pan here, this is what I do.

1:01:06 > 1:01:08Right, so, basically,

1:01:08 > 1:01:11all I want to do is just caramelise them ever so gently.

1:01:11 > 1:01:14I'm boiling all of my vegetable and fruit here, and basically,

1:01:14 > 1:01:17what I want, I want to cook equally, at the same time.

1:01:17 > 1:01:20So, the potatoes, chop finely and then the apple slightly larger.

1:01:20 > 1:01:24So, if you mash it using that real masculine power that you,

1:01:24 > 1:01:28only you, and nobody else possesses, not that I haven't got any power

1:01:28 > 1:01:32on me, I suppose, but, you know, while I'm here I may as well use you.

1:01:32 > 1:01:33So, mash it real fine.

1:01:33 > 1:01:35I'm not worried about it being terribly,

1:01:35 > 1:01:38terribly fine because I really like the chunky nature of it.

1:01:38 > 1:01:42It goes quite well with the chunky style of my black pudding

1:01:42 > 1:01:44which is nearly ready here.

1:01:44 > 1:01:48I like it slightly caramelised, slightly crunchy on the top.

1:01:48 > 1:01:51- Now...- Do you want me to season this?- Oh, yes, please.

1:01:51 > 1:01:55If you would, please, yes. I like good seasoning, yes, go for it.

1:01:55 > 1:01:57Now, you've been travelling as well, haven't you, really?

1:01:57 > 1:02:00Yep, I've been a lot. I mean, I love travelling for food.

1:02:00 > 1:02:03I like eating, as you can see - I'm not a slim little girl, unfortunately.

1:02:03 > 1:02:06- I'm not saying a word. - No, of course you're not, darling.

1:02:06 > 1:02:09You're too afraid. But, yes, I have been travelling quite a bit.

1:02:09 > 1:02:12I've been back to Russia again, I've been to Afghanistan,

1:02:12 > 1:02:15I've been to New Orleans where I had the most

1:02:15 > 1:02:17fabulous Cajun food, I'm off to Istanbul,

1:02:17 > 1:02:19I'm off to the southern part of Turkey and Syria...

1:02:19 > 1:02:21I would have said, "You're a bit like this mash.

1:02:21 > 1:02:24- "You've got all the lumps in the right places."- Yes!

1:02:24 > 1:02:26- Oh, thank you so much. - There you go.- Thank you.

1:02:26 > 1:02:28That's what I want to hear, that's why I'm here, really.

1:02:28 > 1:02:30I don't come here to cook.

1:02:30 > 1:02:32- Everybody can cook. - Right, I've got out of that one.

1:02:32 > 1:02:35- Oh! You... Now...- You see? He's getting confused. Isn't that sweet?

1:02:35 > 1:02:37Yeah, I forgot to put that in it. So where have you been?

1:02:37 > 1:02:39I've been to Afghanistan.

1:02:39 > 1:02:42I cooked for a very special man but I'm not allowed to reveal who.

1:02:42 > 1:02:46He has almost a whole province there so he entertains there and it

1:02:46 > 1:02:48was the most amazing experience of my life because

1:02:48 > 1:02:51nothing is available there, you have to source it out.

1:02:51 > 1:02:54You know, like you grow your little vegetables, your pretty little vegetables.

1:02:54 > 1:02:57- Right, you cooked for a man that you can't mention?- Yeah.

1:02:57 > 1:02:59But you can work it out. It's obviously somebody...

1:02:59 > 1:03:02OK, it's from Russian origin and it's somebody extremely big

1:03:02 > 1:03:05and important in this country, but he loves good food.

1:03:05 > 1:03:08And everything you want you have to go and source it out. You go to

1:03:08 > 1:03:12the field, you choose an animal and then a few hours later, you have it.

1:03:12 > 1:03:15- You go to the field and choose an animal?- Well, yes.

1:03:15 > 1:03:18Well, not the field, to the farm, I should say. Field, farm, whatever.

1:03:18 > 1:03:21Anyway, and then New Orleans was fascinating as well, it was

1:03:21 > 1:03:26lovely to see New Orleans after all those years and months of repair.

1:03:26 > 1:03:30It's lovely, love. But can we get the mash on the plate? Because rugby is going to be on in a minute.

1:03:30 > 1:03:33Can I have some chervil, please? Yeah, OK, so the mash goes onto the plate,

1:03:33 > 1:03:38- like three little dollops and, Theo, this is real restaurant food, by the way.- Is it? Oh...

1:03:38 > 1:03:42None of this Sunday Kitchen kind of Sunday roast dinner thing.

1:03:42 > 1:03:45- This is what we do here, real chefs. - It looks very elegant.

1:03:45 > 1:03:47OK, so, basically,

1:03:47 > 1:03:51what I've asked James to do now is chop up some chervil for me.

1:03:51 > 1:03:54I've got the scallops nearly done,

1:03:54 > 1:03:56I'm going to position them on the top of my mash.

1:03:56 > 1:03:58Basically, if you're not keen on that mash,

1:03:58 > 1:04:01go for any sort of mash you like, go for sweet potato mash.

1:04:01 > 1:04:03It's going to look absolutely fabulous because it's going

1:04:03 > 1:04:05to be screaming in colour. Chilli.

1:04:05 > 1:04:07You can add chilli to that, no problem.

1:04:07 > 1:04:09If I knew you were coming I would have done that, but hey,

1:04:09 > 1:04:11hopefully you will love it.

1:04:11 > 1:04:16Now, what I'm going to do is use some of my black pudding,

1:04:16 > 1:04:20a little pile on the top and side.

1:04:20 > 1:04:22- Yep.- And are you ready?

1:04:22 > 1:04:25I'm ready, I'm ready. I'm like a coiled spring.

1:04:25 > 1:04:27Well, that's what we want to hear.

1:04:27 > 1:04:28LAUGHTER

1:04:28 > 1:04:33OK, and finally a little sprinkle and voila.

1:04:33 > 1:04:35Isn't that looking princely and gorgeous?

1:04:35 > 1:04:37So, Silvena, remind us what that dish is again.

1:04:37 > 1:04:40This is a very rustic and very sophisticated scallops topped with

1:04:40 > 1:04:43black pudding, served on potato, apple and celery puree.

1:04:43 > 1:04:45And I, being a bloke, didn't do any of it.

1:04:50 > 1:04:53Wonderful, right. This is where you get to try it.

1:04:53 > 1:04:55Now, Oliver and Theo, you do like it, don't you?

1:04:55 > 1:04:57LAUGHTER

1:04:57 > 1:05:00- I love it.- Dive in. Tell us what do you think.

1:05:00 > 1:05:02Have you ever had black pudding before?

1:05:02 > 1:05:04- No, I know you're not an offal lover.- Thank you.

1:05:04 > 1:05:08No, I haven't really but I'm looking forward to giving it a whirl.

1:05:08 > 1:05:11- But I just took some off there. - Try a little bit of the flavour.

1:05:11 > 1:05:14See what do you think because it's very earthy, very nutty,

1:05:14 > 1:05:16very kind of gritty, very crispy. It's quite nice.

1:05:16 > 1:05:20- It's lovely. That's very nice. - That's very sweet of you, thank you.

1:05:25 > 1:05:28A fantastic dish from a formidable lady.

1:05:28 > 1:05:30Great stuff as always, Silvena.

1:05:30 > 1:05:33Thank you. Now, time for the Omelette Challenge.

1:05:33 > 1:05:38Today, Jason Atherton takes on Aggi Sverrisson and Jason is determined

1:05:38 > 1:05:40to avoid disqualification.

1:05:40 > 1:05:42Let's see how they get on.

1:05:42 > 1:05:44Right, let's get down to business.

1:05:44 > 1:05:46The chefs that come on the show battle it out against the clock...

1:05:46 > 1:05:49how to make three-egg omelette. Now, usual rules apply.

1:05:49 > 1:05:51Aggi, you're not on the board so there's no point looking for you.

1:05:51 > 1:05:55But Jason halfway there, 22.96 seconds.

1:05:55 > 1:05:56You always disqualify me, always.

1:05:56 > 1:05:58Well, I want a decent omelette now, guys,

1:05:58 > 1:06:01- let's put the clocks on the screens. - Be fair for once.- I will be fair.

1:06:01 > 1:06:02You can use a little bit of oil.

1:06:02 > 1:06:04- Yeah, thank you.- I'm letting you use a little bit of that.

1:06:04 > 1:06:06Are you ready? Three, two, one, go.

1:06:21 > 1:06:23GONG

1:06:27 > 1:06:28GONG

1:06:28 > 1:06:30LAUGHTER

1:06:31 > 1:06:34Oh, dear, oh, dear. James...

1:06:34 > 1:06:36- Why'd you make me do this?- You see!

1:06:36 > 1:06:40Why do you make me jeopardise my professional reputation?

1:06:40 > 1:06:45You do that yourself, you don't need me. Yes, right.

1:06:46 > 1:06:50Anyway, don't come to Pollen Street for omelettes.

1:07:03 > 1:07:05- Shell?- Shell.

1:07:05 > 1:07:08I thought it was seaweed but that's a little bit stuck...

1:07:08 > 1:07:10Accidents happen.

1:07:12 > 1:07:15I don't know whether I should have a spoon or a straw for this one.

1:07:15 > 1:07:18But I'll have the little bit on the edge.

1:07:19 > 1:07:22Mm. Jason, that's lovely. Right. Next.

1:07:23 > 1:07:25Jason.

1:07:25 > 1:07:29- Do you think you beat your time? - No, never. Never in a million years.

1:07:29 > 1:07:32Either way, you're not going on, you did it in 21.88. Aggi!

1:07:36 > 1:07:40- Never in a million years. - Have you been practising?- No.

1:07:40 > 1:07:42He has, he told me this morning. Two omelettes you made, yesterday.

1:07:42 > 1:07:44That's what you said. Two omelettes.

1:07:44 > 1:07:52You did it, unbelievably, in 16.56 seconds, which puts you third.

1:07:52 > 1:07:53APPLAUSE

1:07:55 > 1:07:57No chance.

1:07:57 > 1:07:59You must be joking me!

1:07:59 > 1:08:01No way. Right...

1:08:01 > 1:08:03Easy, now. LAUGHTER

1:08:08 > 1:08:09That was a little mean.

1:08:09 > 1:08:12I've seen worse omelettes than that make the board.

1:08:12 > 1:08:13Oh, well.

1:08:13 > 1:08:15Now, time for Judy Joo,

1:08:15 > 1:08:18who took time out from travelling between her restaurants

1:08:18 > 1:08:19in London and Hong Kong

1:08:19 > 1:08:22to show us a thing or two about Korean cuisine.

1:08:22 > 1:08:24Things get a little too spicy for James.

1:08:24 > 1:08:28All the way from Korea, making her debut with us on Saturday Kitchen,

1:08:28 > 1:08:31- it's Judy Joo. Great to have you on the show, Judy.- Thank you!

1:08:31 > 1:08:32Your first time on the show.

1:08:32 > 1:08:34- Not your first time on television, though.- No.

1:08:34 > 1:08:35- We'll get into that a bit later. - Yep.

1:08:35 > 1:08:37Your trademark dish, what are you going to do?

1:08:37 > 1:08:39I am making the ultimate Korean fried chicken,

1:08:39 > 1:08:41and Korean fried chicken is not like any other fried chicken

1:08:41 > 1:08:44you've ever had. It's not like Southern fried chicken,

1:08:44 > 1:08:46it's not like Thai chicken wings, it's its own unique dish.

1:08:46 > 1:08:49We've got a lot of people with pens and paper ready for this

1:08:49 > 1:08:50who have been tweeting.

1:08:50 > 1:08:52Why on earth they've got pens and paper

1:08:52 > 1:08:53and don't use the internet for tweeting,

1:08:53 > 1:08:55I've got no idea, for the recipe.

1:08:55 > 1:08:56But what does it involve, first of all?

1:08:56 > 1:08:58There's different stages, is that right?

1:08:58 > 1:09:01Many different stages and each stage has a very specific purpose.

1:09:01 > 1:09:02There's a bit of science going on here,

1:09:02 > 1:09:04so you have to kind of pay attention,

1:09:04 > 1:09:07because the thing about Korean fried chicken is you want

1:09:07 > 1:09:09that deep crack and that kind of stained-glassed shell on it,

1:09:09 > 1:09:11- that's what makes it different.- OK.

1:09:11 > 1:09:14You've got a daikon or mooli, which is an Asian radish,

1:09:14 > 1:09:16and that's going to be our little pickle on the side.

1:09:16 > 1:09:17It's classic pickling liquid.

1:09:17 > 1:09:20Just a bit of tart sweetness to cut through the grease

1:09:20 > 1:09:21when you're eating fried chicken.

1:09:21 > 1:09:23I'm going to use wing.

1:09:23 > 1:09:25I know in this country you don't eat wings as much as Americans.

1:09:25 > 1:09:30- Yep.- But in America we love our wings and it's a big football thing,

1:09:30 > 1:09:32a bit of a game day thing.

1:09:32 > 1:09:36I'm doing a pre-coat and this starts with some cornflour, some salts,

1:09:36 > 1:09:38some pepper for some flavour

1:09:38 > 1:09:40and this is really just to dry out the chicken,

1:09:40 > 1:09:43because you want your chicken to be dry in order to get

1:09:43 > 1:09:47a really nice, crispy coating on there and some good browning.

1:09:47 > 1:09:51You say that you use the wings, cos last time I was over in America,

1:09:51 > 1:09:53they deep-fried a whole chicken.

1:09:53 > 1:09:55- Yes.- A whole chicken?- Yes!

1:09:55 > 1:09:58Yes, I do that at my restaurant.

1:09:58 > 1:09:59It's amazing!

1:09:59 > 1:10:03- It's the best way to cook a turkey too on Thanksgiving.- It was for me,

1:10:03 > 1:10:07- I only wanted one portion, and they deep-fried the whole chicken.- Yeah.

1:10:07 > 1:10:09It's actually really good, because it seals it,

1:10:09 > 1:10:11- it seals in all that juice...- Right.

1:10:11 > 1:10:15..which is fantastic. So anyway, the longer you can let

1:10:15 > 1:10:19this chicken rest with all of this coating on it, the better,

1:10:19 > 1:10:23- so at least an hour. Overnight is probably the best.- OK.

1:10:23 > 1:10:25That's just going to make it nice and dry

1:10:25 > 1:10:27and that also helps the batter stick.

1:10:27 > 1:10:31How does Korean food differ from other Asian food?

1:10:31 > 1:10:34I'll be honest, I've never tasted Korean food ever.

1:10:34 > 1:10:38- Ever?- Ever.- Ever? So this is an education for you?

1:10:38 > 1:10:42- It very much is, yeah. - Gosh.- How does it differ?

1:10:42 > 1:10:46It shares the same kind of geography as China and Japan,

1:10:46 > 1:10:49cos it is a neighbour of China and Japan

1:10:49 > 1:10:52and we have a lot of the same ingredients,

1:10:52 > 1:10:55but we really execute everything in our own way.

1:10:55 > 1:10:58One thing that Korea does love is the chilli.

1:10:58 > 1:11:01Garlic, ginger, all of these things, but it's not a tropical country,

1:11:01 > 1:11:04so get away from lemon grass, citrus, anything in Thailand.

1:11:04 > 1:11:06- It's north of the equator.- OK.

1:11:06 > 1:11:09Actually, I'm going to go on with my recipe here.

1:11:09 > 1:11:13One of the ingredients that Korea is known for is gochujang.

1:11:13 > 1:11:16This is a fermented chilli paste, which is absolutely fantastic.

1:11:16 > 1:11:19- Do you want to try some?- Is it like harissa? It's not spicy, is it?

1:11:19 > 1:11:23It's spicy, but it's got a deep earthiness, there's a complexity,

1:11:23 > 1:11:26it's got this umami taste to it, which is really nice.

1:11:26 > 1:11:28It's thick, so you can use it in dressings...

1:11:28 > 1:11:30What do you mean it's not hot?

1:11:30 > 1:11:33HE SPLUTTERS

1:11:33 > 1:11:35- It's heat with flavour.- What?

1:11:35 > 1:11:37- It's heat with flavour. - It's fermented, though.

1:11:37 > 1:11:40- You can taste that... - It is fermented, yeah.

1:11:40 > 1:11:43Now I'm making my batter for the fried chicken and I've got some...

1:11:43 > 1:11:46That's a lot hotter than the one in rehearsal, I'm telling you.

1:11:46 > 1:11:49I've got some secret ingredients. Do you know what matzo meal is?

1:11:49 > 1:11:51Don't give me any more stuff.

1:11:51 > 1:11:52What have you got now?

1:11:52 > 1:11:57I'm using matzo meal, which is a Jewish unleavened bread.

1:11:57 > 1:12:00- You guys don't cook with that that much in this country.- Not so much.

1:12:00 > 1:12:04- No.- You guys cook with it, but I'm a New Yorker, so...

1:12:04 > 1:12:05You were talking about kosher salt,

1:12:05 > 1:12:07or you mentioned kosher salt in a recipe.

1:12:07 > 1:12:10Yes, in America we use a lot of kosher ingredients.

1:12:10 > 1:12:12It's got a great grain to it and everything.

1:12:14 > 1:12:18- I'm just mixing also some... - Although you're a New Yorker...- Yes.

1:12:18 > 1:12:22- ..your restaurant has been open - what? - 13 days in the UK?- Yes.

1:12:22 > 1:12:26- You're now officially a UK resident as well.- I'm a UK citizen, yes.

1:12:26 > 1:12:29I just got sworn in.

1:12:29 > 1:12:33What does that involve? Sorry, but what does that involve?

1:12:33 > 1:12:36It involves taking a test.

1:12:36 > 1:12:38- A test?- A test, I had to take a test.

1:12:38 > 1:12:42I had to study a lot for it.

1:12:42 > 1:12:46- What's in the test?- The test asks you all kinds of questions,

1:12:46 > 1:12:49like, "How old do you have to be to deliver milk in the country?

1:12:49 > 1:12:51"How many people are in the Welsh parliament?

1:12:51 > 1:12:54- "Who are all the patron saints?" - I don't think I know that.

1:12:54 > 1:12:56How many people are in the Welsh parliament?

1:12:56 > 1:12:59- I don't really remember. - You got that question wrong.

1:12:59 > 1:13:02I memorised everything and then I kind of forgot it.

1:13:02 > 1:13:05It's gone in that part of your brain where you just cram, yeah.

1:13:05 > 1:13:10Did I see you put a different liquid in? What was that? Was it alcohol?

1:13:10 > 1:13:14- You made the batter, so tell us about the batter.- I've used vodka.

1:13:14 > 1:13:17So, vodka, as you know, is an alcohol,

1:13:17 > 1:13:20and it kind of prevents gluten from developing so much,

1:13:20 > 1:13:23so that gives you an extra crispy crust.

1:13:23 > 1:13:26And also, because vodka evaporates quite quickly,

1:13:26 > 1:13:28you get a bit more of a drier crust,

1:13:28 > 1:13:32is what you really want in Korean fried chicken.

1:13:32 > 1:13:34OK. Now, you're going to deep-fry this.

1:13:34 > 1:13:37We've got some already deep-fried in batches, so this gets deep-fried.

1:13:37 > 1:13:40- Yeah.- But the drying of the chicken's quite crucial first.- Yes.

1:13:40 > 1:13:43Yes, you have to dry it out.

1:13:43 > 1:13:45And I'm deep-frying it.

1:13:45 > 1:13:48OK. Now, tell us about the restaurant, then, because it's...

1:13:48 > 1:13:49well, based in London.

1:13:49 > 1:13:53- Tell us about it. - It's in Soho, on Kingly Street.

1:13:53 > 1:13:55It's a pedestrian-only street,

1:13:55 > 1:13:58so there's a lot of people hanging outside, it's got a good vibe.

1:13:58 > 1:14:01We have a DJ going on on certain nights.

1:14:01 > 1:14:02It's a lot of fun, you know.

1:14:02 > 1:14:06- It's been killing me, I'd have to say!- Yeah.

1:14:06 > 1:14:08I feel like I'm half-dead.

1:14:08 > 1:14:12But it's fun. I'm going to add a little bit more water here.

1:14:14 > 1:14:16And, of course, I said at the top of this

1:14:16 > 1:14:19you were familiar with television,

1:14:19 > 1:14:21because you've got your Korean TV show as well.

1:14:21 > 1:14:24Yes, I do. It's Korean Food Made Simple, which is on weekdays,

1:14:24 > 1:14:29Mondays through Fridays at 6.30, every day.

1:14:29 > 1:14:33It's ten episodes and I'm travelling all around Korea, doing a travelogue

1:14:33 > 1:14:35as well as cooking back in my home kitchen

1:14:35 > 1:14:38and teaching everybody about Korean ingredients

1:14:38 > 1:14:41and how to make things at home in a simple way.

1:14:41 > 1:14:43So, what's the key to it, then?

1:14:43 > 1:14:46- Cos this is the first time I've ever cooked Korean food.- Yeah.

1:14:46 > 1:14:48You know what?

1:14:48 > 1:14:50I would say that the key

1:14:50 > 1:14:53is really not to take it too seriously.

1:14:53 > 1:14:57There are no rules in cooking. And you really...

1:14:57 > 1:15:01If it tastes good, it's fine, just go with it.

1:15:01 > 1:15:05And you can really just make up your own things.

1:15:05 > 1:15:08- I don't care if it's not entirely authentic.- Yeah.

1:15:08 > 1:15:11- You can really just... - So, explain to me...

1:15:11 > 1:15:14I've got two sauces, one I'm about to start, and this one.

1:15:14 > 1:15:17So this is the one that I've got with the majority of soy in here,

1:15:17 > 1:15:20which I'm just thickening with a bit of cornflour in there as well.

1:15:20 > 1:15:23- Yeah.- We've got ginger, garlic... What else have we got in there?

1:15:23 > 1:15:26- Is that soy sauce that...? - Ginger, garlic, soy sauce.

1:15:26 > 1:15:29You've got some cornflour to thicken things up.

1:15:29 > 1:15:31- And a lot of sugar.- A lot of sugar.

1:15:31 > 1:15:36Korean food always has a bit of sugar and sweetness to it.

1:15:36 > 1:15:37I'm just trying to...

1:15:37 > 1:15:40So, tell me about this one that I'm about to do now, then.

1:15:40 > 1:15:44This one is the gochujang glaze. This adds a bit of heat.

1:15:44 > 1:15:45I'm glad you said that and not me.

1:15:45 > 1:15:48- Gochujang is the Korean fermented chilli paste.- Right, OK.

1:15:48 > 1:15:51- So that's all about this... - Mix it all together.

1:15:51 > 1:15:53..harissa sort of paste.

1:15:53 > 1:15:56It's kind of like harissa, but it's a bit thicker.

1:15:56 > 1:15:59- Mix it all together. - I'll get more out of it.

1:15:59 > 1:16:00Yeah, with the spatula.

1:16:00 > 1:16:03Bit of soy sauce.

1:16:04 > 1:16:06There you go.

1:16:06 > 1:16:08- Sugar.- Yeah.

1:16:08 > 1:16:11- Bubbling away. - What's that you've got in there?

1:16:11 > 1:16:14That is rice vinegar and some sesame oil.

1:16:14 > 1:16:17- We're working an appetite up over here.- Give it a good mix.

1:16:17 > 1:16:19You've got the garlic and the ginger going in here.

1:16:19 > 1:16:22- I'll put that in there.- Yeah.- That's gone in. The heat comes from...

1:16:22 > 1:16:24- These are classic... - What is that paste made out of?

1:16:24 > 1:16:27- Is it tomato-based? - No, no, no, there's no tomato.

1:16:27 > 1:16:30- This is made from Korean chillies, which are their own chillies.- Right.

1:16:30 > 1:16:32The Portuguese missionaries came over with them

1:16:32 > 1:16:34when they were travelling with Japanese troops

1:16:34 > 1:16:35and they stuck with a vengeance,

1:16:35 > 1:16:37and Koreans just fell in love with the chillies.

1:16:37 > 1:16:39And it's one of the staple ingredients.

1:16:39 > 1:16:42These are really classic, classic Korean ingredients here.

1:16:42 > 1:16:44We have ginger, we have garlic, we've got chillies,

1:16:44 > 1:16:46we've got mirin, we've got a bit of sugar,

1:16:46 > 1:16:49so it's very, very, very balanced, which is great.

1:16:49 > 1:16:51OK. Right, we've got the sesame seeds over the top.

1:16:51 > 1:16:53Dark sesame seeds in this one.

1:16:53 > 1:16:55You've got the chicken we were about to put...

1:16:55 > 1:16:57- I'll leave that one frying.- Yeah. - That's going to take about...

1:16:57 > 1:17:00That's going to take a little bit longer.

1:17:00 > 1:17:04- So, we've got the sauces, one of each, in here.- Yeah.

1:17:04 > 1:17:06- And that's the thick and spicy one. - And...

1:17:06 > 1:17:09- And when you're ready with the chicken...- Yep.

1:17:09 > 1:17:10..we're good to go.

1:17:10 > 1:17:13I take it this is a big sort of sharing dish, then, is it?

1:17:13 > 1:17:17It is a big sharing dish, which is fun.

1:17:17 > 1:17:21- We've got some chives on the plate also.- I'll do that.

1:17:21 > 1:17:24This one's thickened with a little bit of cornflour as well.

1:17:26 > 1:17:30- This has a little bit... - Chives on there.- Yeah.

1:17:31 > 1:17:34There you go. Now, people have run out of pen and paper

1:17:34 > 1:17:36because there's a lot of ingredients go in there.

1:17:36 > 1:17:39- The recipe is, of course, on our website.- Yeah. Here we go.

1:17:42 > 1:17:45And... It's a bit stuck on the bottom. That's fine.

1:17:45 > 1:17:48I'll put a few of these on. I'll bring them across for you.

1:17:48 > 1:17:49- That's good.- There you go.

1:17:51 > 1:17:54Right. These go on. So give us the name of this dish, then.

1:17:54 > 1:17:58- This is the ultimate Korean fried chicken.- Yeah.

1:17:58 > 1:18:00With two sauces, the red and the black,

1:18:00 > 1:18:03- and the pickled daikon on the side. - Sounds pretty good to me.

1:18:10 > 1:18:13Right. You get to dive into this one as well. So...

1:18:14 > 1:18:16- Have a taste of that.- Whoa.

1:18:18 > 1:18:20- Michael, go.- Yeah.- Yeah.

1:18:20 > 1:18:23- So, that's the hot...? - Taste a bit of the darker one.

1:18:23 > 1:18:25Yeah, take those ones, yeah. Dive into those.

1:18:25 > 1:18:27..Little bit more cooking, so that'll be great.

1:18:27 > 1:18:29This batter's immense, isn't it?

1:18:29 > 1:18:32It's that hard kind of batter that you get the good crunch into.

1:18:32 > 1:18:37- It's nice and moist inside as well. - It kind of seals it, so...yeah.

1:18:37 > 1:18:41- And dive into the sauces as well. - Those sauces are just fantastic.

1:18:41 > 1:18:43- I like to mix the two sauces together.- Great dish. There you go.

1:18:48 > 1:18:52When it comes to food, I think Judy's got a long CAREER...

1:18:52 > 1:18:54ahead of her. I'll get my coat.

1:18:54 > 1:18:56Now, when Emma Willis came to the studio

1:18:56 > 1:18:58to face her food heaven or food hell,

1:18:58 > 1:19:02she was looking for lamb, but would she have to make do with duck?

1:19:02 > 1:19:03Let's find out.

1:19:03 > 1:19:06- Food heaven would, of course, be this rack of lamb.- Oh!

1:19:06 > 1:19:08- This is the cooked one here. - Look how lovely that looks.- Yeah.

1:19:08 > 1:19:10It could be with dauphinoise potatoes,

1:19:10 > 1:19:12- with cream and butter and garlic. - Mm!

1:19:12 > 1:19:14Little herb crust to go with it,

1:19:14 > 1:19:16- with a little spinach and basil timbale to go with it.- Lovely.

1:19:16 > 1:19:19Alternatively, of course, it could be duck.

1:19:19 > 1:19:21Duck legs for this one, salted,

1:19:21 > 1:19:23classic duck confit cooked in duck fat

1:19:23 > 1:19:25with some lentils to go with it,

1:19:25 > 1:19:27- and a bit of sherry vinegar to finish it all off.- Mm.

1:19:27 > 1:19:28LAUGHTER

1:19:28 > 1:19:30Viewers at home were a bit undecided,

1:19:30 > 1:19:34but it was down to these guys to decide which one you would get.

1:19:35 > 1:19:38You look terrified and you look like you're about to really enjoy this.

1:19:38 > 1:19:40- Both of them are, because both of them chose duck.- Oh!

1:19:40 > 1:19:42There you go, so we lose this one out of the way.

1:19:42 > 1:19:43So it's a bit like Bullseye.

1:19:43 > 1:19:45This is what you could have won. There you go.

1:19:45 > 1:19:48So we'll lose this out the way. That's your lamb.

1:19:48 > 1:19:51And then, alternatively, we've got this duck over here.

1:19:51 > 1:19:52Now, classic duck confit.

1:19:52 > 1:19:55- We're going to start off from the end, if that makes sense.- Yeah.

1:19:55 > 1:19:57We're going to start off

1:19:57 > 1:19:59by just putting the finished article in our oven, really.

1:19:59 > 1:20:02So these are the bits that we're about to make.

1:20:02 > 1:20:03So this is the duck confit legs.

1:20:03 > 1:20:06Now, these have been cooked in duck fat just gently

1:20:06 > 1:20:10for about sort of an hour, an hour and 15 minutes.

1:20:10 > 1:20:12- OK.- Like that.

1:20:12 > 1:20:14And we're just going to basically take the bone out, like that.

1:20:14 > 1:20:17These are these wonderful sort of duck confit legs...

1:20:17 > 1:20:19which I'm going to show you how to make them in a second.

1:20:19 > 1:20:21So you just take these out.

1:20:21 > 1:20:24Drain off a little bit of excess fat.

1:20:24 > 1:20:26And then what we're going to do is grab some honey.

1:20:26 > 1:20:28I'm going to grab this as well.

1:20:28 > 1:20:31Just a little bit of honey over the top.

1:20:31 > 1:20:33Just a touch.

1:20:33 > 1:20:35- All of it.- Just a little! - A little bit.- All of it.

1:20:35 > 1:20:37And then these are going to go straight in the oven.

1:20:37 > 1:20:39Quite a hot oven for this.

1:20:39 > 1:20:41Now, this is the end part of the cooking, really,

1:20:41 > 1:20:42but the beginning of it

1:20:42 > 1:20:44starts with our duck legs that we've got on here.

1:20:44 > 1:20:48Now, what we need to do with these is weigh the duck legs.

1:20:48 > 1:20:52- OK.- So, it's 15g of salt per kilo, that's what we're looking for.

1:20:52 > 1:20:53Not that I'm ever telling you,

1:20:53 > 1:20:56- cos you're never going to make this again anyway.- No, I'm not.

1:20:56 > 1:20:57But for this, 15g of salt per kilo.

1:20:57 > 1:21:00A little bit of garlic, some rosemary, some thyme.

1:21:00 > 1:21:03And all we do is, we just rip up the rosemary, rip up the fresh thyme.

1:21:03 > 1:21:08Now, this was a dish that I first sort of learnt how to do in France,

1:21:08 > 1:21:11but the recipe has never really changed, really.

1:21:11 > 1:21:16Now, you would measure the salt for this. This is table salt.

1:21:16 > 1:21:18Not sort of sea salt.

1:21:18 > 1:21:2215g of salt per kilo. A bit more rosemary over the top.

1:21:22 > 1:21:25A bit more garlic in there as well underneath.

1:21:25 > 1:21:27And you've got... Basically, we leave that in the fridge.

1:21:27 > 1:21:30- Yeah?- 24 hours.- OK.- All right?

1:21:30 > 1:21:31And it's important to leave it for 24 hours,

1:21:31 > 1:21:34and the texture just changes slightly

1:21:34 > 1:21:37and the meat sort of darkens down, which we've got in here.

1:21:37 > 1:21:39- All right?- Oh, right, OK. - So, you're salting it.

1:21:39 > 1:21:44And then what you do is wash off the excess salt.

1:21:44 > 1:21:47Like that. And the guys are chopping up my veg

1:21:47 > 1:21:49to go with that little garnish to go with it.

1:21:49 > 1:21:52I feel like you do in school.

1:21:52 > 1:21:54And then what we do is, we get some duck fat.

1:21:54 > 1:21:57Now, this has become popular, goose fat, duck fat, in here.

1:21:57 > 1:22:00And then you basically... This is the confit side of it.

1:22:00 > 1:22:03You place the duck legs in there

1:22:03 > 1:22:06and gently cook it for about an hour and a half...

1:22:06 > 1:22:09hour and a half, and you end up with what we've just put in the oven.

1:22:09 > 1:22:12- OK.- All right?- Yeah. - And you roast that off in the oven.

1:22:12 > 1:22:14A hot oven like this will take about six to seven minutes.

1:22:14 > 1:22:18But from cold... And you can actually buy these ready-made

1:22:18 > 1:22:19in the supermarket in a tin.

1:22:19 > 1:22:22You're not going to buy them either, but you can.

1:22:22 > 1:22:23It's that look on your face.

1:22:23 > 1:22:25I haven't seen that look on your face...

1:22:25 > 1:22:29a look on a guest's face since Bill Oddie came on the show.

1:22:29 > 1:22:34- Yeah?- And...we cooked him mallard. - Did you?

1:22:34 > 1:22:37Which wasn't really the greatest thing to cook, really, was it?

1:22:37 > 1:22:39He had that same sort of look that you're giving me now, really.

1:22:39 > 1:22:43Maybe the look on my face is similar to the look on your face this morning when we met

1:22:43 > 1:22:45and you said you'd watched Big Brother last night.

1:22:45 > 1:22:48No, that was more... That was more of a shock, to be honest.

1:22:48 > 1:22:49So we're going to start off...

1:22:49 > 1:22:52We're going to finish off our garnish to go with this.

1:22:52 > 1:22:54Now, this properly comes from France, this one.

1:22:54 > 1:22:57It's a nice little Puy lentil dish, and we start off with some butter.

1:22:57 > 1:23:00- I like lentils.- You like lentils? - Yeah.- Right.

1:23:00 > 1:23:02- So, we need some... Can you chop that up?- Yeah.

1:23:02 > 1:23:05Nice and fine. That's it. Chop it up.

1:23:07 > 1:23:09That's it, chop it nice and fine.

1:23:09 > 1:23:12The key to this is to make sure they're all the same size, really,

1:23:12 > 1:23:15as the lentils, that's the idea of this one.

1:23:15 > 1:23:17So, this is going to go in here, like that.

1:23:17 > 1:23:21You said we should all be watching about this guy tonight, this...

1:23:21 > 1:23:24- Yeah.- Does that give the game away? - No, no, no, not at all.

1:23:24 > 1:23:26- Has he gone through or not? - I can't tell you, can I?

1:23:26 > 1:23:28- That WOULD give the game away.- Yeah.

1:23:28 > 1:23:31But his name is Bob, and he's just incredible.

1:23:31 > 1:23:33Really, really good.

1:23:33 > 1:23:36- How old is he?- Um...

1:23:36 > 1:23:38- I think...- Can't you say that bit? - I think he was...

1:23:38 > 1:23:42- Yeah, I think he was, like, fifties.- Right.

1:23:42 > 1:23:44Late fifties. Mid to late fifties, yeah.

1:23:44 > 1:23:48- Right, we're going to saute this lot together.- That looks lovely.

1:23:48 > 1:23:51Now, ideally, we'd put bacon in, but we don't have any.

1:23:51 > 1:23:54Unless we've got some in this fridge over here.

1:23:54 > 1:23:57Might have a little bit of bacon in the bottom.

1:23:57 > 1:23:59No, we've got a bit of hake.

1:23:59 > 1:24:01Bacon? We're about to get some bacon.

1:24:01 > 1:24:03LAUGHTER

1:24:03 > 1:24:06The crew's had it all for breakfast, you see?

1:24:06 > 1:24:08So, ideally, you'd put bacon in there.

1:24:10 > 1:24:13- You'll find... - What's that?- What's that?

1:24:13 > 1:24:16- In that little shot glass.- I thought you'd be interested in that.

1:24:16 > 1:24:18- Vinegar.- Oh!- Yes.

1:24:18 > 1:24:22But we're going to throw this in. Now, you put bacon in this normally.

1:24:22 > 1:24:25- It's coming. On the way. - There you go.

1:24:26 > 1:24:28Come on, bring it in. No...

1:24:32 > 1:24:33LAUGHTER

1:24:33 > 1:24:35Looks lovely.

1:24:38 > 1:24:41I'm just going to stick with the wine. That's going to go in.

1:24:41 > 1:24:42And we're going to chop this...

1:24:42 > 1:24:46We're going to put this in. This is proper beef stock, all right?

1:24:46 > 1:24:47Or duck stock.

1:24:47 > 1:24:51In we go with the lentils. Now, these are the little Puy lentils.

1:24:51 > 1:24:54You can buy these in a tin, but it's much better if you cook it this way.

1:24:54 > 1:24:57- How long do they take?- 20 minutes. - Oh, OK.- 30 minutes.

1:24:57 > 1:24:58- They go in, all right?- Yeah.

1:24:58 > 1:25:01Puy lentils, fantastic. Make amazing soups.

1:25:01 > 1:25:05Wonderful. Very different to the one that Jose used, as in colour.

1:25:05 > 1:25:07Slightly different in taste as well.

1:25:07 > 1:25:09But the idea is, we bring this to the boil

1:25:09 > 1:25:11and we cook this for about sort of 20, 30 minutes,

1:25:11 > 1:25:13and what we end up with is this.

1:25:13 > 1:25:15- All right?- Ohh. - Which we've got there.

1:25:15 > 1:25:19Now, funnily enough, this has got bacon in it, this one.

1:25:19 > 1:25:21By magic. And then we're going to use some of this.

1:25:21 > 1:25:24Now, this is sherry vinegar.

1:25:24 > 1:25:26- Oh, that smells nice. - That's proper, you see?

1:25:26 > 1:25:28And we just put a touch of sherry vinegar.

1:25:28 > 1:25:31I think that's the key to this, I don't know about you.

1:25:31 > 1:25:33- The acidity.- Bit of acidity in there, bit of sherry vinegar.

1:25:33 > 1:25:37- If you can just baste the duck that's in the oven.- Yeah.

1:25:37 > 1:25:38Just with a little spoon.

1:25:38 > 1:25:42I'm going to finish this off with some butter and salt and pepper,

1:25:42 > 1:25:44really, for this one, all right?

1:25:46 > 1:25:47Like that.

1:25:47 > 1:25:50- So, how long does The Voice go on for, then?- Um...

1:25:50 > 1:25:53- It finishes the end of March... - Right.- ..I believe.

1:25:53 > 1:25:57- Not too big a run, then. - A few months.- Yeah.- Yeah.

1:25:57 > 1:26:00- And then what next for you, then? What...?- Well...

1:26:00 > 1:26:03- Are you back in the Brother thing? - In the Brother thing?- Yeah.

1:26:03 > 1:26:08Yeah, Big Brother finishes in a week and a half. Then The Voice.

1:26:08 > 1:26:11- And then Big Brother starts again in June.- Oh, does it?

1:26:11 > 1:26:14So you could watch the whole series.

1:26:14 > 1:26:16- Yeah!- Yeah(!)

1:26:16 > 1:26:19- Yeah.- No!- I might just watch...

1:26:19 > 1:26:21No, I was just... There you go.

1:26:21 > 1:26:24- Right. Coriander gone in. - Let's talk about coriander instead.

1:26:24 > 1:26:25Not that I'm changing the subject!

1:26:25 > 1:26:28Don't get me on that guy about the teeth again. Right...

1:26:28 > 1:26:31- Salt. You've got some black pepper? - Yeah.

1:26:31 > 1:26:33That's that one. There you go.

1:26:33 > 1:26:35- How are we doing with the duck? - Yeah, it's ready. Do you want it?

1:26:35 > 1:26:38Yeah, so take it out and just put it on the stove.

1:26:38 > 1:26:40That's it.

1:26:40 > 1:26:41And just... See, the duck legs,

1:26:41 > 1:26:43the secret is, don't boil these duck legs.

1:26:43 > 1:26:47- You've just got to...- Keep them low? - Just gently... Look at that!

1:26:47 > 1:26:51- Now, look at that! - That is...- Lovely.- Yeah...

1:26:51 > 1:26:54Look at that. Right, a bit of black pepper.

1:26:55 > 1:26:57And then what we're going to do is grab a spoon,

1:26:57 > 1:26:59and you season these afterwards, all right?

1:26:59 > 1:27:02Lentils and beans, you season them after you cook them.

1:27:02 > 1:27:04There you go.

1:27:05 > 1:27:08- Mm! Right... - You're going to love it.- Am I?

1:27:08 > 1:27:10- Yeah, you'll love it.- Promise? - Yeah, I promise.

1:27:10 > 1:27:12And we put the lentils on it.

1:27:13 > 1:27:17And the key to this dish, really, is the way that you cook the duck,

1:27:17 > 1:27:19is that it's cooked in that duck fat.

1:27:19 > 1:27:21- Do you want to put...? - Yeah.- So it's really duck-y.

1:27:21 > 1:27:23- So it's duck-y.- Yeah.- Yeah.

1:27:25 > 1:27:28But there's nothing better than when it's cooked in its own fat.

1:27:28 > 1:27:30See? Look at that.

1:27:30 > 1:27:32Bit of that, look. You don't need to do anything with it,

1:27:32 > 1:27:34none of that poncey bits of coriander.

1:27:34 > 1:27:37- Just that.- It does look good. - Just that. Are you going to try it?

1:27:37 > 1:27:38OK!

1:27:41 > 1:27:44- Have you got any mint sauce? - LAUGHTER

1:27:44 > 1:27:47If I had to watch an hour and a half of Big Brother,

1:27:47 > 1:27:48you've got to try this for a minute.

1:27:52 > 1:27:53Dive in.

1:27:56 > 1:28:00- Do you just cut it like normal? - Yeah.- Do you want a hand?

1:28:00 > 1:28:03- There you go. Look at that. - Oh, it's very tender, isn't it?

1:28:03 > 1:28:04How soft is that?

1:28:06 > 1:28:10- Do the face... - We are waiting for her face.

1:28:10 > 1:28:12- Well, it's not that bad. - It's really, really nice.

1:28:12 > 1:28:14- There, see?- It is, you see?

1:28:14 > 1:28:16- It's delicious, actually. - Well, it's going to be.

1:28:16 > 1:28:20It's the way that you cook it in that fat, and normally...

1:28:20 > 1:28:21It just melts in your mouth.

1:28:21 > 1:28:24Well, in France, they either serve it like that, just roasted...

1:28:24 > 1:28:26Alternatively, what you can do is take the cold duck,

1:28:26 > 1:28:28rip it together with the cold fat,

1:28:28 > 1:28:30mix 50/50 together and call it a rillettes.

1:28:30 > 1:28:33- Smother it on toast, it's brilliant. - It's gorgeous.- So good.

1:28:38 > 1:28:39Well done, James.

1:28:39 > 1:28:43I think you made Emma QUACKERS for the duck in the end.

1:28:43 > 1:28:45Unfortunately, that's all we have time for this morning.

1:28:45 > 1:28:48I hope you've enjoyed taking a look back at some delicious dishes

1:28:48 > 1:28:51that have featured on Saturday Kitchen over the years.

1:28:51 > 1:28:54I know I have. Thanks for watching, and I'll see you next week.